Cold Pressing

The process of cold pressing lacks pre-heating of the oilseeds. The oil retains most of its beneficial properties, being thus ideal for cold cuisine. During cold pressing, oilseeds enter the press at ambient temperature (20 °C) and the temperature of the pressed oil normally does not exceed 50 °C.

Characteristic features:
• Simplicity of the technological equipment
• Low energy demands of the technology
• Small area requirements
• Low contents of phosphorus in oil

CP1 - One-level Cold Pressing

The technology of one-level cold pressing is based on a single pressing step. No mechanical or heat treatments are involved; the seeds are fed directly into the press.

CP1 - One-level Cold Pressing

The technology of one-level cold pressing is based on a single pressing step. No mechanical or heat treatments are involved; the seeds are fed directly into the press.

CP2 - Two-level Cold Pressing

Technology of two-level cold pressing is solution for both careful pressing and high yield.

CP2 - Two-level Cold Pressing

Technology of two-level cold pressing is solution for both careful pressing and high yield.