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.

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3) Allow the Oil to Settle (Batch Processing)

This takes about 5 days. More settling tanks mean 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 monotype 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 a 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.