Operation of Spiral Oil Press

There are more and more spiral oil presses, but some users have not mastered the usage technology well, resulting in low oil yield, poor oil quality, and even malfunctions. The correct usage of the screw oil press is now introduced as follows:

1. Before starting the machine: first adjust the gap between the screw shaft and the cake outlet, so that the screw shaft presses forward against the cake outlet, and then reverse it by 2-3 turns to control the gap between 0.5 and 1.0 millimeters.

2. Before pressing: let the oil press idle for 3-5 minutes, then feed the Youbing (Deep-fried round and flat dough-cake) or raw materials evenly and slowly, and rub the chamber with heat. When the feed is dry, the body temperature can be higher, and vice versa. Generally, pressing can only begin when the body temperature is between 70 and 80 degrees Celsius.

3. When pressing: the thickness of Youbing (Deep-fried round and flat dough-cake) should be adjusted slowly. The number of pressing times varies with the type of oil, and the cake thickness is generally controlled between 0.25-0.5mm. When you are satisfied with your job, you can pull the lever to lock the adjusting nut and increase the feeding rate to the normal feeding rate. If the cake is not smooth or stopped, the feeding should be stopped, the feeding adjustment plate should be pulled out, the material stored at the feeding port should be eliminated, and then the spindle should be slowly withdrawn to remove any blockages in the squeezing chamber. When pressing sesame, peanut and other oilseeds with high oil yield, they can be pressed for two or three times in batches, and each batch should be 5kg.

4. At work: It is necessary to frequently pound the feeding port with a wooden rod to prevent blockage, strive for uniform feeding, and promptly remove any leakage. The recovered oil residue can be put back into the hopper for further pressing.

5. Before stopping the machine: The feeding of new materials should be stopped, but it is necessary to discharge all the remaining cakes in the pressing chamber before increasing the clearance between the cakes and allowing the excess oil residue in the pressing chamber to be discharged. After stopping the machine, the screw shaft should be pulled out and the residue in the pressing chamber and gaps should be cleaned in a timely manner to avoid forming hard blocks that may affect the next work. In addition, oil should be added to each lubrication area 2-3 times during each shift, and the surface of the machine body should be wiped clean after the end of each day's work. After working for about 3 months, the two shaft sleeves of the transmission shaft should be cleaned, the bearings should be filled with butter, and the concentricity between the screw shaft and the pressing chamber should be adjusted. If the screw shaft and the cake ring are severely worn, they should be replaced; When the wear on one side of the press strip reaches 2mm, it can be used on a different side. If both sides are worn, the press strip must be replaced.