Oil Press Combined With Filter

1.There are many types of soybean oil. According to the processing method, it can be divided into pressed soybean oil and extracted soybean oil; according to the type of soybean, it can be divided into soybean crude oil and genetically modified soybean oil.

Do you know about press soybean oil?

Soybean oil is an oil extracted from soybeans. We usually call it "soybean salad oil" and it is one of the most commonly used cooking oils. The longest shelf life of soybean oil is only one year. The better quality soybean oil should be, the lighter the color, light yellow, clear and transparent. And there is no sediment, no soy smell. There are two types of cold-pressed soybean oil and hot-pressed soybean oil. Cold-pressed soybean oil has a lighter color and weak bean taste; hot-pressed soybean oil has a high oil yield due to high-temperature processing of raw materials, but has a darker color and a strong bean smell.

Do you know the nutritional value of soybean oil?

Soybean oil is the most produced oil in the world.From the perspective of nutritional value, soybean oil contains Palmitic Acid 7-10%, Stearic Acid 2-5%, Arachidic Acid 1-3%, Oleic Acid 22-30%, Iinoleic Acid 50-60%, and linoleic Acid 5 -9%.Soybean oil has a good fatty acid composition. It is rich in linoleic Acid, which can significantly reduce the serum cholesterol content and prevent cardiovascular diseases. Soybean oil also contains a large amount of vitamin E, vitamin D and rich lecithin, which are beneficial to the human body health.In addition, the human body digestion and absorption rate of soybean oil is as high as 98%, so soybean oil is also an excellent edible oil with high nutritional value.

Do you know how to preserve soybean oil?

In addition to fat, soybean oil also brings in some non-oil substances during processing. The unrefined crude oil contains 1%-3% phospholipids, 0.7%-0.8% sterols, and a small amount of protein and wheat germ. Other substances are easy to cause rancidity, so if soybean oil has not been hydrated to remove impurities, it is not suitable for long-term storage. In addition, during long-term storage, the oil color of refined soybean oil will gradually change from lighter to darker. The reason may be related to the automatic oxidation of oil. Therefore, when the color of soybean oil becomes darker, it is not suitable for long-term storage.

1.List of spare parts and the replacement cycle of spare parts ?

List: pressing worm + cake guide ring, 

pressing ring+ cake output ring, pressing bar 

Replacement cycle: about 50 tons for 95 type, about 200 tons for 130 type.

2.Factory Strength

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