During the oil pressing process, the oil press sometimes encounters the situation where the cake cannot be formed, which may be caused by a variety of reasons.
1. Improper adjustment of the oil cake
Different oil crops require different thicknesses of oil cake when pressing oil. If the oil cake is adjusted too thin, the oil press may not be able to form a cake normally. Therefore, before using the oil press, it is necessary to understand the type and characteristics of the oil used, so as to adjust the appropriate thickness of the oil cake.
Solution: According to the type and characteristics of the oil crops, the thickness of the oil cake of the oil press should be adjusted appropriately. Usually, this can be achieved by adjusting the bolt handle. If the adjustment bolt is rotated outward clockwise, the cake will become thicker, and vice versa, it will become thinner.
2. The machine temperature is too high
If the temperature of the pressing chamber of the oil press is too high, the oil in the oil can not be squeezed out normally, thus affecting the formation of the cake. The pressing temperature required for different oils is also different, so the temperature of the oil press needs to be reasonably controlled.
Solution: Reduce the equipment temperature of the oil press to ensure the appropriate oil temperature. After processing for a period of time, you can use the cool cake to return to the machine, or turn off the heater to lower the temperature.
3. Improper control of raw material temperature and moisture
The temperature and moisture of the raw materials are also important factors that affect the formation of cakes in the oil press. If the temperature of the raw material is too high and the moisture is too little, it will lead to the failure to squeeze out the oil cake normally, and even cause blockage; on the contrary, if the raw material has too much moisture, it will affect the separation effect of the oil residue.
Solution: Reasonably control the temperature and moisture of the raw materials. When frying oil, pay attention to the heat and time to avoid frying too light or too heavy. At the same time, the moisture content of the raw materials can be appropriately adjusted according to the actual situation to ensure that it is in a suitable state.
From the above analysis, it can be seen that the reasons why the oil press cannot form cakes may involve multiple aspects. In order to solve this problem, users need to check and adjust one by one according to the actual situation.
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