Main Process of Rapeseed Oil Pressing
Rapeseed oil pressing includes the following process: cleaning, cooking, pressing and filtering. After the extracting process, you can choose our small oil refinery line to get purer rapeseed, canola oil for food uses.
Main Equipment of the Soybean Oil Pressing Line
cleaning sieve, cooker, filter press, screw elevator, oil pressCleaning Sieve | |
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Model: 6SX-1200 Capacity: 3~5T/H Power: 1.5KW Net Weight: 300KG Outside Size:2350*1350*1300MM |
Cooker | |
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Model: 6GT-700 Capacity:150~200KG/h Power: 1.5KW Net Weight: 160KG Outside Size:1525*1220*1490MM |
Oil Filter Press | |
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Model: 6LB-250 Capacity: 200kg/hr Power: 1.1kw Weight: 470kg Working Pressure: 0.3-0.4MPa Dimension: 1300*750*700mm |
Screw Elevator | |
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Model: STS-5 Capacity: 1~2T/H Power: 1.5KW Net Weight: 200KGS Outside Size:2880*1080*575mm |
Screw Oil Press | |
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Model: YZS-100 Capacity: 4-5MT/24H Power: 7.5KW & 15HP Outside Size: 1910*610*765mm Weight: 550kg |
Integrated Oil Press | |
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Model: YZS-100A Capacity: 5T/24H Power: 7.5+1.1KW Outside Size: 2270x750x1820mm 1220*590*600mm Weight: 780KG |
Features of Rapeseed Oil Pressing Line
- Wide application for various seeds and nuts
- Small investment, fewer land space, fewer labor but with the complete function of the production.
- Easy to operate, install and commissioning.
- The semi-continuous can avoid the unstable material feeding caused by manual and can make the worker safety more under the higher temperature working situation.
What is Rapeseed Oil and Its Benefits
Rapeseed oil, sometimes called vegetable or canola oil, it comes from the black seeds of the rapeseed plant, Brassica napus, from the same Brassica family as the health enhancing vegetables broccoli, cabbage and cauliflower. The plant produces sunny, yellow flowers around springtime, so look out for golden fields brightening our beautiful landscapes during these months.
Rapeseed oil has in the past been in the shadow of its better known Mediterranean counterparts, olive and sunflower oil, however, celeb chefs, foodies and nutritionists alike are now recognising and celebrating its culinary and health propertie