Hot pressing is not only about yield, and lower-temperature pressing is not only a different press model

Route decision

Separate by product target before separating by model list

Roasting window00:36

Thermal-oil roaster and hot-press control

Hot pressing needs roaster capacity, heating method, and discharge rhythm defined before press sizing.

Route handoff

Both hot and low-temp routes need post-press handling

Route choice affects filtration, settling, storage, and cake handling, not only press class.

Post-press handoff

The route decision continues into filtration and oil storage

• Hot-route quotations should show how wok, drum, or retained roasters connect to the press rhythm.
• Lower-temperature quotations should state kernel grade, moisture, feed temperature, and filtration method.
• For premium bottles, filtration, settling, and clean storage should be confirmed before the layout is frozen.
• Peanut cake can be valuable in either route, so collection and storage need early space planning.

Project boundary

What to confirm before scoping Hot-Pressed Aroma vs Lower-Temperature Peanut Oil Route

Hot-Pressed Aroma vs Lower-Temperature Peanut Oil Route should not be quoted from an equipment name alone. Check feed lots, target oil, post-press handling, and packing rhythm in one scope before deciding which Peanut Oil Press modules stay. Listed on the factory hot-press page — discuss 300/325 first.

When feed condition, moisture, impurities, batch weight, and product position are unclear, press tonnage and filter area become guesswork. Factory systems share 60 MPa and 2.2 kW motors; hot pure press is 30–40 min/barrel and cold pure press is ~2 h/barrel — cycle time matters more than brochure tonnage.

• Confirm whether feed is whole seed, kernels, pretreated material, or an existing semi-finished stream.
• Confirm whether the target is crude oil, filtered oil, bottled oil, drum ingredient oil, or a refining handoff.
• Hot cycle reference: pure press 30-40 min/barrel, ~1.5 h for 2 barrels with loading; cold pure press ~2 h/barrel, ~4.5 h for 2 barrels.
• Confirm batch rhythm, labor, changeover, retained samples, power (often 380V/50Hz/3ph), and site install conditions.

Factory model check

Match hot / cold models to factory hard data

When discussing Hot-Pressed Aroma vs Lower-Temperature Peanut Oil Route, pin models to published factory specs — not tonnage alone.

Hot 300/325: 300–325 ton, 60 MPa system, standard barrel Ø390×800 mm / max 100 kg, pure press 30–40 min/barrel, ~1.5 h for 2 barrels with loading, 2.2 kW motor. Cold 355/400/426/480/500: 370–630 ton, integrated frame, same 100 kg standard barrel, pure press ~2 h/barrel, ~4.5 h for 2 barrels with loading; optional Ø300 high-pressure barrel max 60 kg. Residual oil target ~≤5% (peanut hot often 6–8% measured).

• Standard barrel Ø390×800 mm, max ~100 kg crushed feed; optional Ø300 high-pressure barrel max ~60 kg.
• Cylinder material 27SiMn; cold frames are integrated molded steel; hot frames are typically H-type channel steel.
• Listed on the factory hot-press page — discuss 300/325 first.

Equipment check

project scope needs to land in equipment interfaces

After Hot-Pressed Aroma vs Lower-Temperature Peanut Oil Route is clear, write the interfaces: how preparation feeds the press, how oil leaves the press, how filtration connects to tanks, and how packing receives finished oil.