Resistance to wear parts of the grain chamber:
min 5000 tons
8% residual oil content of cake
The heated / extruded feed is fed to a hopper.
A helical shaft feeds the fat-containing mass into the grain chamber and subsequently transports it towards the outlet assembly.
In the direction of movement of the raw materials, the diameter of the hollows of the screws increases, and the pitch of the screws decreases.
This leads to a decrease in the free volume of the chamber for raw materials.
As a result, the raw materials are compressed.
It occurs by the release of vegetable oil.
The oil exits through the slots of the grain chamber and is collected in a sump.
The cake leaving the grain chamber is crushed and removed from the press into the workshop system for transporting the cake.
The unique oil press has been specially designed for getting the soybean oil from the extruded full-fat soy. That is why it has much lower installed electricity capacity than the other presses. Only 22 kWt for 1 tonn per hour is the best mark; compared to other famous oil presses the OP-1000 has a specially prolonged press cage.
It allows you to get the maximal level of oil. The residual oil in the oil cake right after it has been discharged from the oil press machine achieves even 6%.
The protein level increases up to additional 1,5-2%.This is the economical way of soy processing. The best capacity factors are achieved paired with the Extruder E-1000 (for soybeans); only high-quality European motors, gear-boxes and bearings are used.
Special materials and treatment provide a long-lasting performance of the main parts of the oil press. It guarantees a long quiet and trouble-free operation in continuous pressing 24 hours per day all the year round; it is fast and easy to serve and clean this machine; the special screw in the bottom provides a constant automatic cleaning of the tray.
BRONTO oil presses are designed for efficient and continuous extraction of vegetable oil from various types of oilseeds.
EXPERTS
EXPERTS