1) Get your seed to the press:
If you have the headroom then a large hopper can keep the press filled using gravity, if not then an auger can be employed with a level sensor fitted to the smaller hopper on the press.
2) Press the seed:
The oil press takes in seed and expels oil from the barrel of the press and cake (or meal) from the end. The cake can fall into a bin or trailer (if the press is high enough) or conveyed - usually by a belt conveyor. The oil can also employ gravity to drain into a settling tank below the press or can be pumped to a remote tank.
3) Allow the oil to settle (batch processing):
This takes about 5 days. More settling tanks mean more total system capacity.
3) Filter the oil straight off the press (continuous processing):
To produce oil continuously we need to remove the solids from the oil as soon as it comes from the press. This can be done using a special type of filter called a frame filter that has a high solids holding capacity. With this method the settling tanks are not required.
4) Final 'polish' filtration - to give the crystal clear oil:
A plate filter with replaceable filter cards and food grade mono type pump works very well.
5) Storage in a holding tank:
This tank holds your clean oil ready for bottling.
6) Fill your containers:
The volumetric or vacuum filler can be used (or for very small volumes, or start-ups, a tank with a tap at the bottom!)
7) Fit the cap:
If you want to use tamper evident aluminum caps then an ROPP capping machine is used to push on the cap and form the threads.
8) Apply the label:
The cheapest way is to stick them on by hand. Next level up is a simple manual machine. For higher volumes a semi-automatic machine that can apply front and back labels and a best before date all in one operation.