The rapeseed press is the second module — the cleaner and cooker decide what enters the barrel

Module sequence

The six sections every working rapeseed line needs

Seasonal logic

How seasonal rapeseed mills start, run, and protect equipment between harvests

Most rapeseed mills in China press for 60–120 days per year, timed to the local harvest window. This rhythm has consequences for how the line must be built and protected. At startup, the cooker and press need a pre-heat cycle — bringing the cooker to operating temperature and running a test batch through the press before loading commercial seed. Startup-cycle oil is lower quality and should go to a separate tank or be recirculated, not mixed with production crude. During the run season, the most important operating task is keeping cooking temperature consistent: small rapeseed burns quickly in a dry-heat drum but steams well in a horizontal steam cooker where temperature is regulated by steam pressure. The press itself needs its hydraulic oil checked every 200 hours and replaced annually even if hours are low — rapeseed season oil sits idle for 8–10 months and moisture can enter through breather caps. Barrel cakes and partition plates should be inspected after each 30-day run block and before shutdown: a cracked cake or bent partition causes uneven pressure distribution and reduces yield per barrel. At seasonal shutdown, drain crude from all tanks, flush filter housings with warm oil, and cap all ports. Hydraulic system: drain and replace oil, cap the reservoir, remove moisture from the pump housing. A properly shut-down press restarts in 2–3 days; a neglected one may need barrel replacement before it can run again.

Project boundary

What to confirm before scoping Rapeseed Hydraulic Press Line

Rapeseed Hydraulic Press Line 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 Rapeseed / Canola 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

Pin models to published factory specs before tonnage talk.

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

Once the 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.