Hot Pressing

Hot pressing involves a step of pre-heating of the oilseeds. The seed is purposefully heated up to a temperature of about 100 °C. The pre-heatingof theseeds improves pressability and leads to higher oil yield.

Characteristic features:
• Higher oil yield
• Higher phosphorus contents
• Higher energy demands of the technology

WP1 - One-level Hot Pressing

One-level hot pressing is the most universal and widespread technology for oilseed processing. This technology is convenient not only for seeds with low oil content (soybeans), but also for oil-rich seeds, such as rapeseed and sunflower seed.

WP1 - One-level Hot Pressing

One-level hot pressing is the most universal and widespread technology for oilseed processing. This technology is convenient not only for seeds with low oil content (soybeans), but also for oil-rich seeds, such as rapeseed and sunflower seed.

WP2 - Two-level Hot Pressing

The technology of two-level hot pressing offers the highest oil yield of all technologies available. It includes a thermal treatment step in between the two presses to facilitate oil release from the cells of the seed.

WP2 - Two-level Hot Pressing

The technology of two-level hot pressing offers the highest oil yield of all technologies available. It includes a thermal treatment step in between the two presses to facilitate oil release from the cells of the seed.