What Is The Basic Operation Process Of Hydraulic Oil Press

      Each oil pressing cycle includes: (steaming) cake making, cake filling and pressing, pressing (three stages of fast pressing, slow pressing, and oil draining), cake unloading, and planing and re-pressing.

(1) Steaming and making cakes The hydraulic press is characterized by the forming and pressing of the raw material and the insulation of the workshop. The oil also needs to undergo pretreatment, rolling and steaming. Different from other oil making methods, the cooked embryos that have been steamed are formed into cakes, which can be effectively pressed after being stacked.

There are three types of cake making methods: manual, semi-mechanized and mechanized cake making. In addition to manual cake making has been eliminated, semi-mechanized steam cakes, cam cake making machines and spiral cake making machines are currently used in some small rice bran oil plants; as for the use of hydraulic cake making machines, this can be achieved. The five-in-one mechanized and continuous production of looping, cutting, adding chaff, pressing cake and discharging cake. Another example is the automatic cake making machine with hydraulic devices such as the jaw SBY.35, which has the advantages of continuous cake making, high efficiency (4-6 blocks/min), low heat loss, and low labor intensity. It has been used by most hydraulic press oil mills.

The requirements of hydraulic oil press to make cakes:

①The pie slice should be strong and pressure-resistant, evenly compressed, and the middle should be slightly higher than the surrounding.

②Single circle of pancakes, put a perforated pad between the pancakes to facilitate the oil.

③Quickly make cakes and shape them at one time to prevent heat loss.

④The vertical press is required to load the cakes smoothly and neatly without skewing.

(2) The pressing of the hydraulic oil press includes the operation of the oil press body (vertical or horizontal) and the hydraulic system

The pressing procedure of each press is divided into three stages: fast pressing, slow pressing and oil draining. The main point of operation is that the oil should be delivered quickly at the beginning, first apply low pressure, then apply high pressure, and then stabilize the oil and drain the oil. After the squeezing is started, once the oil flows out, it is necessary to "push hard, press lightly, loosen first and then tighten", and have a rhythm when pressurizing. When the pressure rises to high, the pressure must be stabilized for sufficient time to drain the oil.

(3) Unloading, "planing and re-squeezing" and workshop heat preservation After unloading, the rim of the cake will easily absorb oil back and affect the residual oil, so "planing and re-squeezing" is usually needed. The hydraulic press takes a long time to squeeze, which will cause the loss of temperature and moisture, so heat preservation and moisture retention in the workshop are very important. Generally, the temperature is above 30°C and the relative humidity is about 65% to 70%. This shows that the working conditions are poor.