6YL-95 screw oil press

6YL-95 screw oil press

Scope of application of screw oil press: peanuts, soybeans, rapeseed, cotton seeds, flax seeds, okra seeds, sunflower seeds, tea seeds, castor beans, corn germ, grape seeds, mustard seeds, perilla seeds, moringa seeds, rubber seeds , tung seeds, pomegranate seeds, pumpkin seeds, grass seeds, more than 50 kinds of oil crops, etc.

Features of screw oil press:

1. The screw oil press has high oil yield, strong adaptability, continuous operation, and large single machine processing capacity.

2. The gap between the oil lines of the screw oil press is small, which reduces the amount of slag emitted, increases the pressure in the press chamber, and increases the oil yield.

3. Dynamic pressing, frictional heating, short pressing time, and fast oil output;

Key points before starting the screw oil press:

1. Fill the gear box with engine oil before starting the machine.

2. After the machine is installed, add lubricating oil according to regulations, check whether all parts are tight, and whether the operating handle and plug-in plate are flexible.

3. Move the large pulley by hand to check whether the machine is loose or jammed. If there is any abnormality, eliminate it in time.

4. Adjust the tightness of the belt, start the motor, and check whether the direction of the sheave is consistent with the direction of the mark. 

5. After the inspection preparations are completed, loosen the locking nut and tighten the press screw to the dead center, then return 3-4 turns, and then advance half a turn to ensure the gap between the press screw and the cake outlet.

 screw oil press operating tips:

1. Start the machine, add 6%-8% moisture to the cake, pour it into the hopper, and polish the press chamber. Do not feed too hard, otherwise it may cause the press chamber to be blocked and the machine to jam. Therefore, the material should be started slowly and evenly. After the pressing chamber is polished and the cake comes out smoothly, tighten the nut 1-2 turns and continue to run in until the cake is thin and the cake comes out smoothly.

2. Observe the cake coming out after operation. If no cake comes out, withdraw the pressing snail for another 1-2 turns. If the cake still does not come out, stop the machine for inspection. Remember to avoid running the machine. After troubleshooting, start the primary pressing operation. It is normal. During operation, the thickness of the cake is 1-2 mm, the cake is in the shape of tiles, non-stick when pinched by hand, the inside is smooth, the outside is wrinkled, and there is no oil stain on the surface.

Adjustment of cake thickness: Move the handle on the adjusting screw and rotate the adjusting bolt clockwise. If the bolt moves outward, the cake will be thicker, otherwise the cake will be thinner. The cone angles of the cake discharge ring and the slag discharge tip of the Sanbang oil press are different, and the cake thickness changes by 0.4-0.5 mm per revolution.

3． During the operation of the oil press, the oil and slag output should be checked frequently. Normally, most of the oil flows out from the rows and the first few garden rows. If the cake breaks into pieces, it means the dough is too dry. If it is found that the cake is heated (emitting steam) and becomes flakes, it means that the moisture content is too high, and the moisture content of the embryo material should be adjusted in time.

Slag discharge: When the slag is discharged from the bar, it becomes fine flakes, which means the moisture is high, and if it is powdery and foamy, it means the moisture is low. Excessive slag discharge from the garden indicates that the compression nut has not tightened the round row. The compression nut should be tightened. If the moisture content is appropriate, the bar row will not produce slag or will produce less slag. A small amount of slag discharge from the round row is also allowed. The moisture content of the embryo directly affects the oil yield, so the moisture content of the embryo should be controlled during pressingOil press parameters：