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<\/a><\/figure>\n<\/div>\n\n\nBeginners who want to start producing oils often struggle to choose the right machine because they are unsure of the fundamental differences between these two pressing methods. Both the screw press and the cold-press hydraulic press can extract oils from nuts, grains, seeds, and even the pulp of certain fruits. However, the final products differ significantly in quality and nutritional value.<\/p>\n\n\n\n
Hot oil pressing: description and key features<\/h2>\n\n\n\n
Industrial hot pressing \u2014 also known as extrusion \u2014 requires the raw material to be preheated to temperatures between 60\u00b0C and 120\u00b0C. This significantly increases oil yield and boosts production efficiency. After extraction, the oil usually undergoes refining and deodorization, processes that remove chemical impurities but also destroy fat-soluble vitamins, most minerals, and omega fatty acids.<\/p>\n\n\n\n
At home, hot-pressed oils are produced using a screw press. Its operation is based on the continuous movement of an auger that forces grains or nuts into the press chamber. The auger rotates at about 60 RPM, heating itself and the raw material. Additional heat is generated through friction between the screw and the chamber walls.<\/p>\n\n\n\n
Oils extracted this way can reach temperatures of 90\u00b0C or more\u2014well above the smoke point of many plant oils. As a result, the product offers limited nutritional benefits. Moreover, elevated temperatures can lead to the formation of trans fats, which have altered molecular structures, promote inflammation, increase \u00abbad\u00bb cholesterol, and ultimately raise cardiovascular risk.<\/p>\n\n\n\n
How cold-pressed oils are made<\/h2>\n\n\n\n
Cold pressing requires a special cold-press oil press and a barrel (press mold)<\/a>. The selected seeds, nuts, or grains are placed in a dedicated pressing bag, which is inserted into the press mold. Once activated, the press gradually increases pressure \u2014 often reaching several dozen tons \u2014 forcing the oil out. The extracted oil rarely exceeds 35\u201340\u00b0C, allowing it to retain maximum nutritional value.<\/p>\n\n\n
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