Description: The SIMEC oil filling and capping machine features a modular design with separate automatic filling and pneumatic capping units. This configuration maintains efficient workflow integration while allowing flexible layout options. It reduces process complexity, optimizes floor space, and lowers labor costs. It is suitable for liquids like edible oils, chemicals, and lubricants.
Technical Features: 1. The pneumatic capping unit is adaptable to various bottle types and heights. The foot pedal enables quick and easy capping operation. 2. Integrated design, full 304 stainless steel construction. 3. It adopts PLC control system with HMI. Filling speed and filling volume are fully adjustable. 4. Equipped with an emergency stop button for handling sudden situations. 5. The filling head features a leak-proof design to avoid oil contamination. 6. The filling nozzle adopts a straight-flow design, meeting accuracy and speed requirements for filling volumes from 100 ml to 5 L. 7. High-precision weighing sensors ensure the filling error ≤ 0.5‰. 8. The oil filling unit employs a pneumatic lifting mechanism to adjust the filling head height and position, offering rapid response and high positioning accuracy to fit bottles of varying heights and specifications. Pneumatic cylinders adopt international first-class brands. All electrical components are high-precision.
Walnut oil is known as “Oriental olive oil”, because it is rich in unsaturated fatty acids, with a content of over 92%. Its balanced ratio of linoleic acid and alpha-linolenic acid gives it multiple health benefits, including improving brain function, protecting the cardiovascular system, and beautifying the skin. Investment in walnut oil production hinges on viable commercial operation. Successful development relies on effective control of raw material costs, production techniques and market positioning.
Cost Control via Rational Raw Material Selection
Raw material costs constitute the largest portion of total project costs. To achieve the optimal balance between cost and quality, procurement should focus on major production regions in China, such as Aksu and Wensu in Xinjiang, or Yunnan. Due to sufficient sunlight, walnuts from these regions have an average oil content of over 65%. Compared to ordinary varieties with only 55% oil content, this directly increases extraction efficiency by approximately 10%, representing pure profit.
Regarding procurement strategy, avoid high-priced premium edible walnuts. Instead, select “secondary fruit” or “aged walnuts” with surface defects but intact kernels. The purchase price for these materials is typically half that of premium fruit. Provided the kernels are free from mold, the quality of the extracted oil shows no significant difference, which can substantially reduce initial investment.
Hydraulic Cold Pressing Optimizes Oil Quality
Production technology directly determines product grade and market competitiveness. To build a premium cold-pressed oil brand, it is essential to use a hydraulic oil press and strictly control the moisture content of walnut kernels within the 6%-8% range.
Hydraulic presses adopt static high-pressure extraction, ensuring the temperature remains below 60°C throughout the process. This avoids the nutrient loss and scorched flavor caused by the high-speed friction and heat generated by screw presses. The resulting walnut oil has a golden color and pure flavor, providing solid support for product premium pricing. Furthermore, precise moisture control is another key factor in ensuring high extraction rates; for every 1% deviation from the optimal moisture range, the extraction rate fluctuates by 2%-3%.
Market Positioning & Precise Customer Targeting
In terms of product positioning, direct competition with mass-market edible oil brands in supermarket channels must be avoided. Instead, the focus should be on entering high-value-added niche markets. The core selling point of walnut oil is its richness in α-linolenic acid, the content of which is 8 times that of olive oil. Moreover, the ratio of linoleic acid to linolenic acid is close to 4:1, which is similar to the composition of breast milk. Therefore, two target customer groups should be precisely targeted:
The Maternal and Infant Group: Positioning the product as “infant complementary food oil.” This group is highly sensitive to quality but less sensitive to price.
High-End Gift Consumers: Individuals pursuing a healthy lifestyle.
To ensure product quality and brand reputation, packaging must use dark glass bottles or tin cans that protect against light and oxidation. Nitrogen flushing technology is also recommended to solve the problem of walnut oil’s susceptibility to oxidation.
Driven by growing health consumption demand, walnut oil well meets the demands of infant diet and high-end health preservation. Supported by advanced cold pressing technology and robust branding strategies like organic certification and online promotion, the walnut oil industry keeps advancing toward high-end and high-value development.
The HOP50/280 hydraulic oil press delivers 380 tons of pressing force with just 4 kW of power. Its core advantage is room-temperature cold pressing: no heating, no temperature rise. This yields extra virgin avocado oil, with all the nutrients and original flavor fully preserved. Suitable for various materials such as avocados, rapeseed, nuts, coconuts, etc. All oil-contact parts are made of food-grade 304 stainless steel. It is equipped with two barrels to support both automatic and manual operations.
Name: Hydraulic Oil Press Model: HOP50/280 Main motor: 4 kW Press force: 380 tons Installation size: 2160*900*2350 mm Weight: 2700 kg Serial No.: SIMEC250624M-1 Brand: SIMEC
As a high-value woody plant oil, almond oil has gained increasing popularity in the health food and high-end skincare industries in recent years. Its core value lies in its rich content of unsaturated fatty acids (up to 90%) and various active nutrients. However, these precious nutrients are very delicate and extremely sensitive to temperature.
For almond oil, the extraction process is the core factor determining its market value and quality. The differences between cold-pressed extraction (typically kept below 60℃, with some processes at 40–50℃) and traditional hot-pressed extraction (usually 120–130℃) directly dictate the nutritional composition and sensory experience of the final product.
High temperatures are a double-edged sword. While they can increase oil yield, they ruthlessly destroy many of the precious active ingredients in almonds. Data shows that cold pressing retains vitamin E to the greatest extent possible, as this powerful antioxidant is partially degraded and lost during hot pressing due to the high temperatures. Furthermore, the core value of almond oil, its high content of up to 95% unsaturated fatty acids (oleic and linoleic acids), is effectively protected in cold pressing, avoiding isomerization or oxidation that can be caused by high temperatures.
Besides its core nutrients, cold-pressed almond oil retains its unique sensory qualities. It is typically light in color (pale yellow or slightly yellow), clear and transparent, and has a natural, pleasant aroma. In contrast, hot-pressed oils, due to the high-temperature reaction (Maillard reaction), are darker in color and have a burnt smell.
To make a more intuitive comparison, we can use the table below to understand the key differences between the two processes:
Low-Temperature Cold Pressing
Traditional Hot Pressing
Processing temperature
Below 60℃ (usually 40-50℃)
120℃ – 130℃
Oil extraction efficiency
Relatively low
Relatively high
Vitamin E retention
Maximum retention
Lower (decomposition of some heat-sensitive components)
Unsaturated fatty acids
Intact (structure not damaged by high temperature)
Possibly damaged (partial oxidation or isomerization)
Squalene
Maximized retention
50% lost
Color and smell
Pale yellow/slightly yellow, clear, with a natural fragrance.
Dark yellow/brown, with a burnt/cooked smell.
Therefore, when choosing almond oil, it is important to look for the label “low-temperature cold-pressed”. This not only represents higher nutritional integrity but also delivers more natural health benefits to you.
The key to producing this high-quality low-temperature almond oil lies in precise temperature control. This requires not only advanced processing technology but also specialized equipment capable of low-temperature, high-pressure physical pressing. A stable, temperature-controlled oil press is essential for unlocking the high nutritional value and added value of almond oil.
This 400L multi-functional roasting machine adopts electric thermal oil heating with intelligent temperature control, supporting real-time temperature monitoring. It has a large working capacity of 400 liters per pot. Roasting time, temperature, and stirring speed are all adjustable via the control panel, and the machine can operate in automatic mode.
Equipped with a planetary stirring system, the roasting machine delivers high mixing efficiency and ensures uniform roasting for all raw materials. The pot body is integrally formed with a smooth inner surface, further enhancing mixing and roasting quality. The machine is fitted with a dedicated hydraulic system for smooth, residue-free discharging.
It is easy to operate, stable in performance, and highly versatile.
Pot specifications: Diameter 1100 mm, Height 700 mm.
This video introduces the features and advantages of the APM28 Pasting Machine. This all-in-one unit integrates peeling, coring and pulping in one step, greatly improving efficiency. Made of high-quality stainless steel, it is durable, hygienic, easy to clean and meets international standards. It excels in avocado processing, producing smooth, uniform pulp with minimal oxidation, while preserving natural flavor and nutrition. It is ideal for commercial avocado paste, guacamole and puree production. The machine is customizable and can be connected with existing equipment to form a complete production line. It also processes pumpkins, apples, pears, peaches, mangoes and other fruits, offering a reliable all-in-one solution for professional fruit processing.
SIMEC avocado oil cold-pressing technology controls the pressing temperature between 40-50°C, maximizing the retention of both natural nutrients and unique flavor. Subsequent continuous filtration and purification processes remove impurities and optimize oil quality, ensuring customers receive pure extra virgin avocado oil that meets high-end market standards.
Filtration is the core process for cold-pressed avocado oil to achieve high-end positioning, marketability, and nutritional preservation. Through filtration, the avocado oil undergoes refinement, removing impurities while retaining essential nutrients. This turns the crude oil into premium finished oil.
Notably, the avocado oil’s core nutritional fatty acids and key bioactive compounds remain virtually unchanged before and after filtration, ensuring consistent product quality. Meanwhile, solid particles and colloidal substances in the crude oil are effectively separated, fully satisfying customers’ demand for oil purity.
Avocado Purification Apparatus
Extra Virgin Avocado Oil
Filtration process ensures food safety Avocado oil is rich in unsaturated fatty acids (e.g., oleic acid accounts for over 70%). Impurities accelerate rancidity and may breed microorganisms or generate harmful substances. GB 2716 strictly stipulates that edible vegetable oils must have an impurity content ≤ 0.05% and a peroxide value ≤ 0.25g/100g. Unfiltered crude oil often fails quality inspections due to exceeding these standard limits. By completely removing these impurities, filtration ensures that the oil’s impurity content, moisture, and acid value all comply with GB 2716 “National Food Safety Standard for Vegetable Oils”. This eliminates health risks at the source and serves as a core prerequisite for food-grade quality.
Filtration enhances sensory quality and market value Unfiltered crude oil is turbid and prone to off-flavors of fruity fermentation. Filtered avocado oil, however, appears clear and pale golden yellow. It retains the natural fruit aroma with a mellow and smooth taste. Market research shows that avocado oil meeting purity standards can command a 20%-30% price premium. Consumers also demonstrate significantly higher repurchase rates. The sensory improvement brought by filtration is key to achieving product differentiation.
Filtration extends shelf life and improves oil versatility Impurities shorten the oil’s shelf life. Unfiltered crude oil may turn rancid after 1-2 months of storage, with an inventory loss rate exceeding 15%. Filtered oil, by contrast, slows oxidation and extends the shelf life to over 6 months. Meanwhile, pure oil has stronger adaptability: it resists clumping and phase separation during cosmetic emulsification, and its smoke point rises to 240℃ for cooking applications, satisfying the requirements of multi-scenario processing.
In summary, filtration of cold-pressed avocado oil is not only the foundation for ensuring safety and compliance, but also a core method to improve quality and optimize the business benefits. It plays an important role in promoting the healthy development of the avocado oil industry.
Black seeds come from an ancient plant native to Southwest Asia, the Mediterranean, and North Africa. In ancient Egypt, the oil extracted from black seeds was not only used as a food ingredient but also as a beauty product for women. In addition, the active ingredients in black seeds, such as thymoquinone and unsaturated fatty acids, support the development of medicine; given these properties, the research on black seed oil is necessary. This article provides a detailed introduction to black seed oil’s extraction methods, product value, and market trends.
Extraction Method: Cold Pressing
Reasons for Choosing Cold Pressing Experimental analysis shows that black seeds exhibit significant anti-inflammatory and antibacterial effects, while also demonstrating potential to lower blood pressure, reduce blood lipids, and improve non-alcoholic fatty liver disease. In addition, black seed oil also shows various protective effects against tumors, neurological diseases, and drug-induced toxicity.
As reported in the Chinese Journal of Modern Applied Pharmacy (a professional academic journal), the cold pressing method extracts higher levels of fatty acids, such as linoleic acid and palmitic acid, compared to other extraction techniques.
Process Flow of Cold Pressing Under a low-temperature environment below 60°C, physical pressing equipment is used to directly apply pressure to cleaned black seeds (Nigella sativa seeds), separating the oil from the seeds. No chemical reagents are added throughout the process, and no high-temperature heating is involved. This method maximizes the retention of active substances in black seeds (Nigella sativa seeds), such as thymoquinone, vitamin E, and unsaturated fatty acids, resulting in oil with better flavor and nutritional value, and no risk of chemical residues.
Key Steps: 1. Seed Cleaning: Remove impurities (e.g., dust, broken husks) from black seeds to ensure raw material purity. 2. Seed Crushing: Use a grinder to crush black seeds into fine powder, which increases the contact area during oil pressing and improves oil extraction efficiency. 3. Low-Temperature Pressing: Use SIMEC HOP50/280 hydraulic oil press to press at low temperatures, avoiding high temperatures that damage active ingredients (such as thymoquinone and unsaturated fatty acids). 4. Filtration and Purification: Filter the crude oil obtained after pressing using a vacuum oil filter to get clear Nigella sativa seed oil.
Advantages of Cold Pressing Technology Cold pressing is superior in “no chemical residues” and “maximized retention of active ingredients”, thus making it ideal for the production of high-end healthy edible oils and medicinal oils.
When applied to black seed oil production, the cold pressing process (35-40°C, 50 MPa) can effectively retain thymoquinone (≥3.0%) and unsaturated fatty acids (≥80%) in the final product, whose basic quality complies with the standards for high-end oils. Additionally, cold-pressed black seed oil contains approximately 1% essential oil components. These components not only impart a rich aroma to the oil but also enhance its anti-spoilage property due to their natural preservative effects.
Core Value of Cold-Pressed Black Seed Oil
Antioxidant-Rich Composition Black seed oil is packed with antioxidants like thymoquinone that protect cells from free radical damage. These compounds reduce inflammation and may help prevent chronic diseases including cancer and Alzheimer’s. Potential in Treating Asthma Studies suggest black seed oil’s anti-inflammatory properties can improve asthma control by relaxing airway muscles. Though promising, more research is needed to confirm its long-term effectiveness and safety. Aid in Weight Loss Black seed oil may boost metabolism and support fat burning for weight management. However, further studies are required to determine optimal dosage and mechanisms. Benefits for Skin and Hair The oil hydrates skin, reduces acne, and protects against damage through its antioxidant properties. It also promotes hair growth, reduces dandruff, and strengthens follicles.
Market Trends of Cold-Pressed Black Seed Oil
Black seed oil is rapidly evolving in the international market from a traditional regional product to a globally recognized premium functional food and natural health product. It has established a strong position as a high-value, scientifically-backed natural health food and premium cosmetic ingredient in the international market, with significant potential for future growth.
In August 2025, one set of HOP50/185 hydraulic oil press was shipped to Thailand after strict factory inspection. The machine will serve a local enterprise dedicated to producing premium-quality hemp seed oil, marking another step forward for SIMEC in the Southeast Asian specialty-oil market.
The consignment, model HOP50/185, is SIMEC’s flagship unit engineered for processing high-value oilseeds. Employing a purely physical, low-temperature cold-pressing technology, this press extracts oil without the use of chemical solvents. This process effectively retains the inherent nutrients and bioactive compounds in the seeds, making it ideally suited for producing health-focused oils like hemp seed oil and flax seed (linseed) oil.
Flax seed oil is highly prized for its rich content of α-linolenic acid (ALA), a plant-based source of Omega-3 fatty acids. As this specific fatty acid is heat-sensitive, conventional hot-pressing processes tend to cause its degradation. In contrast, SIMEC’s hydraulic oil press applies pressure gradually and produces minimal frictional heat, ensuring the entire pressing zone stays well below the temperature threshold for oxidation. This advanced pressing method ultimately yields flax seed oil that maintains its natural state, purity and complete nutritional profile.
Key Advantages of Hydraulic Cold-Pressing Technology 1. Low-Temperature Cold Pressing: Full Nutrient Retention Slow compression at high pressure (≤ 60 MPa) generates almost no heat. This prevents the oxidation of α-linolenic acid and effectively preserves the oil’s health-promoting properties.
2. 100% Physical Pressing: Green and Safe No additives or organic solvents are used in the process. This guarantees a clean product label and meets consumers’ demand for truly natural food products.
3. High Extraction Efficiency with Premium-Quality Press Cake The intense yet gentle pressure thoroughly ruptures oil cells, resulting in high oil yield. Meanwhile, the low-temperature process retains the native protein in the press cake, making it an excellent ingredient for food or feed production.
4. Easy Operation & Low Maintenance Costs A robust, automated Human-Machine Interface (HMI) minimizes labor requirements. Additionally, the straightforward equipment design reduces routine maintenance needs and long-term operating costs.
By choosing SIMEC, the Thai customer has shown trust in our engineering and service standards. With decades of profound expertise in hydraulic oil pressing technology, SIMEC is well-positioned to help the client produce high-quality hemp seed oil that meets the requirements of the global premium health oil market.
Detail Packing List:
Mark
Items
Packing Dimensions (L*W*H)
Volume
Gross Weight
SIMEC
HOP50/185 hydraulic oil press, spare parts and tool kit.
Avocado oil is rich in monounsaturated fats, vitamin E, polyphenols, and chlorophyll, making it a premium product for both culinary and cosmetic applications. However, conventional drying methods degrade thermolabile nutrients and accelerate lipid oxidation prior to oil extraction. To address these issues, vacuum dehydration technology emerges as a promising solution: it operates at lower temperatures, effectively removing moisture while preserving bioactive compounds. By minimizing oxidation during processing, it also enhances the oil’s stability.
Please see the detailed analysis below.
1. Retain heat-sensitive nutrients Vacuum dehydration reduces the boiling point of water, enabling low-temperature rapid dehydration and maximizing the retention of heat-sensitive antioxidant components. Studies have shown that the vitamin E retention rate in vacuum-dehydrated avocado pulp is 20-30% higher than in hot air dried pulp. In addition, avocado contains lipoxygenase and peroxidase, which accelerate oil oxidation at high temperatures; the vacuum environment inhibits the activity of these enzymes, thereby providing more stable raw materials for subsequent cold pressing.
2. Improve oil extraction rate and quality Vacuum dehydration causes avocado pulp to form a porous, loose structure, which reduces mechanical resistance during the cold-pressing process and increases oil yield by approximately 5-8% compared with traditional drying methods. For example, a Mexican manufacturer using vacuum dehydration combined with cold pressing saw oil yield rise from 12% to 18% on a dry basis—an increase of 6%, consistent with the above range. Additionally, vacuum dehydration can reduce the moisture content of avocado pulp to 4-6% at low-temperature. This process inhibits the activity of lipases (enzymes that break down fats into free fatty acids) and reduces phospholipid oxidation, thereby lowering the content of free fatty acids and phospholipids in the pressed oil and alleviating the burden of subsequent refining processes.
3. Extend the shelf life of avocado oil Since moisture is a key medium for microbial growth, the vacuum dehydration process removes most of the water, significantly reducing the risk of microbial and mold contamination in cold-pressed avocado oil. The peroxide value (an indicator of oil oxidation) of the subsequent cold-pressed oil is 30~40% lower than that of crude oil from hot air dried pulp. Additionally, vacuum dehydration retains natural antioxidants (such as polyphenols and tocopherols), which can delay oil rancidity during storage. Experiments show that compared with oil from traditionally dried pulp, the shelf life of vacuum-pretreated avocado oil is extended by 3~6 months when stored at 25℃ away from light.
4. Energy saving and environmental protection advantages The energy consumption of vacuum dehydration is approximately 1/3 to 1/2 that of freeze drying, and its processing time is shorter than freeze drying, making it suitable for large-scale production. Additionally, compared with the aqueous enzymatic oil extraction process, vacuum dehydration does not require large amounts of water usage, thus avoiding the problem of oily wastewater treatment.
5. High technical adaptability Vacuum dehydration can be directly connected to cold pressing or supercritical CO₂ extraction without secondary drying, reducing process losses and shortening production cycles. The dehydrated avocado pomace can also be used to extract polysaccharides or dietary fiber, achieving full utilization of raw materials and improving their utilization rate.
Vacuum dehydration technology is driving avocado processing toward higher efficiency, superior nutrition retention, and a lower carbon footprint. Although there are still challenges in cost control, standardization, and optimization of green production processes, we can expect its further integration with other technologies to move to a new stage of development.
During the oil extraction process with a hydraulic oil press, precise pressure regulation significantly impacts both the yield and quality of the oil. The optimal pressure required for different oilseed crops (such as rapeseed, peanuts, soybeans, etc.) varies during the extraction process. For example, in rapeseed oil extraction, a lower pressure may be needed initially to cause preliminary deformation of the oilseeds, and as the extraction process advances, the pressure should be gradually increased to fully extract the oil.
Improper pressure regulation may lead to a series of problems. Excessive pressure can increase the impurity content in the extracted oil and damage the oil extraction equipment, shortening the lifespan of the equipment; conversely, insufficient pressure may fail to fully extract the oil, reducing the oil yield and causing waste of raw materials.
Customizable pressure control & process optimization
SIMEC oil press machine is equipped with an advanced pressure control system that can automatically adjust the pressure based on the set parameters and real-time monitored data. The system includes components such as pressure sensor, controller, and actuator, enabling precise and stable pressure regulation.
In addition to the precision of pressure regulation, SIMEC oil press can also provide customizable pressure and time control schemes. However, the optimal pressure and time control schemes for each type of oilseed, as well as the best pretreatment methods, are not determined by the machine. Instead, users need to conduct repeated experiments, accumulate data, and analyze and summarize the results to figure them out.
Pretreatment & pressure strategies for oil pressing While pressure regulation is a key factor in oil extraction, material pretreatment plays an equally vital role in determining both extraction efficiency and final oil quality. Different oil-bearing materials require customized pretreatment workflows, which typically involve: Dehydration (moisture control) Size reduction (crushing/grinding) Thermal processing (steaming/roasting)
Next, let’s analyze the recommended set pressure variation for the following materials: soybean seeds, coriander seeds, almond seeds, nutmeg (jaiphal) seeds, boswellia and senna extract cake.
There is no universal set pressure variation for these materials when using a hydraulic oil press, as it can be affected by multiple factors such as the material characteristics (oil content, hardness, moisture), pretreatment effectiveness, target oil yield vs. quality balance. For most of the raw material, it’s important to start from low pressure, then increase gradually. Now, let’s apply these principles to six target materials, starting with their unique pretreatment needs and corresponding pressing strategies.
Soybean Seeds
Coriander Seeds
1. Soybean Seeds
Raw Material Pretreatment
Cleaning
Remove foreign materials (stones, dirt, broken seeds) using a sieve or air classifier.
Drying
Reduce moisture content to 8-10% via air-drying or low-temperature drying (40-50°C) to prevent mold and improve oil yield.
Crushing
Use a roller mill or hammer mill to break seeds into coarse particles (3-5mm) to expose oil cells.
Conditioning (Optional)
Steam for 10-15 minutes at 80-90°C to soften cell walls and enhance oil flow during pressing.
Pressing Parameters & Operation
Pressure Setting
Start at 30 MPa, gradually increasing to 40-45 MPa (long-term safe range) to avoid over-stressing the press.
Pressing Time
2-3 minutes for steady compression, allowing gradual oil release.
Retention Time
5-8 minutes to ensure full oil drainage; longer retention helps extract residual oil from dense soybean cakes.
2. Coriander Seeds
Raw Material Pretreatment
Cleaning & Sorting
Use a vibrating sieve to remove debris and undersized seeds.
Moisture Adjustment
If moisture >12%, dry at 35-40°C until moisture is 8-10%.
Cracking
Gently crush seeds with a roller mill to split them into halves (avoid excessive powder to prevent clogging).
Roasting (Optional)
Roast at 100-110°C for 15-20 minutes to enhance oil flavor and release oils more easily.
Pressing Parameters & Operation
Pressure Setting
Maintain 35-40 MPa to handle small, brittle seeds without generating excessive fines.
Pressing Time
1.5-2 minutes for quick compression, suitable for small seeds.
Retention Time
4-6 minutes to allow oil to flow through the compacted seed bed.
Almond Seeds
Nutmeg (Jaiphal) Seeds
3. Almond Seeds
Raw Material Pretreatment
Shell Removal
Mechanically remove hard shells; use a nutcracker for uniform splitting.
Blanching (Optional)
Soak in hot water (80°C) for 1-2 minutes to remove skins, improving oil clarity.
Drying
Ensure moisture <8% (air-dry or low-temperature drying at 40°C).
Chopping
Cut almonds into 4-5mm pieces to increase surface area for oil extraction.
Pressing Parameters & Operation
Pressure Setting
Start at 25 MPa, gradually increasing to 35-40 MPa (almonds have high oil content; lower pressure prevents excessive cake fines).
Pressing Time
2-2.5 minutes for gentle compression.
Retention Time
6-8 minutes to allow slow drainage of viscous almond oil.
4. Nutmeg (Jaiphal) Seeds
Raw Material Pretreatment
Shell Removal
Crack hard outer shells using a specialized nutcracker; discard shells.
Grinding
Use a disc mill to grind kernels into a coarse powder (2-3mm particles) to break oil-rich tissues.
Conditioning
Warm at 60-70°C for 10 minutes to soften oils (nutmeg oil has a low melting point, ~30°C).
Pressing Parameters & Operation
Pressure Setting
40-45 MPa to handle the dense structure of nutmeg kernels.
Pressing Time
2.5-3 minutes for steady compression of granular material.
Retention Time
5-7 minutes to ensure full extraction of aromatic nutmeg oil.
Boswellia Extract Cake
Senna Extract Cake
Boswellia/senna extract cakes are byproducts with residual oils, not primary oilseeds. Pretreatment focuses on moisture reduction and structure modification for oil recovery.
5. Boswellia Extract Cake
Raw Material Pretreatment
Dehydration
Reduce high moisture (75% → <15%) via forced-air drying at 50-60°C for 4-6 hours to prevent bacterial growth and improve press efficiency.
Crushing
Break cake into 1-2cm chunks using a jaw crusher; grind into a coarse meal to expose residual oil pockets.
Mixing (Optional)
Blend with dry rice hulls (10% by weight) to create a porous structure for better oil flow.
Pressing Parameters & Operation
Pressure Setting
The pressure needs to be gradually increased to 45-50 MPa (high pressure needed to extract residual oils from compacted cake).
Pressing Time
3-4 minutes for slow, firm compression.
Retention Time
8-10 minutes to allow oil to drain through the dense, moisture-reduced cake.
6. Senna Extract Cake
Raw Material Pretreatment
Drying
Reduce moisture from 75% to 12-15% using a tray dryer at 50°C (6-8 hours) to improve pressability.
Shredding
Use a hammer mill to shred cake into fine strips (5-10mm) to increase surface area.
Conditioning
Mix with 5% calcium oxide to absorb excess moisture and prevent cake sticking during pressing.
Pressing Parameters & Operation
Pressure Setting
Gradually increase to 45-50 MPa (similar to Boswellia cake).
Pressing Time
3-4 minutes for gradual compression.
Retention Time
8-10 minutes to maximize oil extraction from the low-oil cake.
In actual operation, it is necessary to conduct preliminary tests according to the specific characteristics of the raw materials, equipment performance, and the desired product quality to determine the most suitable set pressure variation range, pressing time and retention time.
Kenya is Africa’s largest avocado producer, with main varieties including Hass, Fuerte, Jumbo, Pinkerton, and Reed. The primary harvest season runs from March to July, while a shorter secondary harvest occurs around October. In 2023, Kenya’s avocado production reached approximately 417,000 metric tons.
Fuerte, one of the major cultivated varieties in Kenya, features larger fruit with soft flesh and high oil content (typically 20%-30%), making it ideal for oil extraction. The oil derived from Fuerte avocados has a mild, delicate flavor without strong pungent odors, suitable for various cooking methods and food processing applications, enhancing dishes with its unique taste.
Hass avocado serves as Kenya’s primary export variety. It also boasts high oil content and excellent oil quality, rich in healthy fatty acids and vitamins, making it well-suited for both oil production and culinary uses.
In Kenya, there are already a number of avocado oil manufacturers, many of which adopt SIMEC cold pressing technology. The avocado oil extraction machine provides 380 tons of vertical force pressing on oil material to extract oil efficiently. Throughout the cold pressing process, no external heat is applied to the oil material, and vertical pressing will not generate friction heat, preventing any temperature increase. Cold pressed avocado oil retains natural flavor and all the beneficial nutrients, thus it is called Extra Virgin avocado oil. The avocado oil price in retail market reaches $30 per liter.
In January 2025, SIMEC delivered avocado pasting machine and avocado oil extraction machine to Nyeri, Kenya. The ocean freight to Kenya, import customs clearance, and door-to-door delivery to the customer’s premises are fully handled by SIMEC.
This avocado oil manufacturer uses avocado pasting machine to peel and pit the whole fruits, and at the same time beat the flesh into paste form. All the three functions peeling, pitting and beating are integrated into one machine. To maximize the efficiency of avocado oil extraction, the avocado paste will be dehydrated using a low temperature vacuum dehydrator. The low-temperature and vacuum environment can ensure that the avocados will not be oxidized during the dehydration process, and retain the nutrients to the greatest extent possible. After that, the dehydrated avocados will be fed into the oil press machine to produce extra virgin avocado oil.
Utilizing SIMEC avocado oil processing machine, this Kenyan customer can expect an investment payback period of no more than six months.
Packing Details:
Mark
Packing Dimensions（L*W*H）
Net Weight
Gross Weight
Packing Details
SIMEC 01
2380x1400x1400 mm
2400 kgs
2486 kgs
Hydraulic oil press, 1 set; spare parts and toolkit, 1 set; filter cloth, 40m.
Engineered to address avocados’ dual challenges of nutrient richness and heat-sensitive oxidation, the SIMEC Avocado Vacuum Dehydrator employs revolutionary Low-Temperature Rapid-Dehydration (LTRD™) technology to lock in 98%+ of nutrients, even at 1/3 the time of conventional drying methods.
Technology introduction: Low-Temperature Avocado Vacuum Dehydrator consists of biomass heating system, heat flow circulation system, vacuum chamber, material tray support, control system and other necessary accessories.
The biomass heating system runs on biomass pellets or macadamia nut shells. It automatically controls heat flow temperature within a set range. With automatic feeding and temperature control, it cuts heating costs. Plus, it shrinks the carbon footprint during avocado dehydration.
The vacuum chamber, made of food-grade stainless steel, is a sealed space for drying. In vacuum, the boiling point of water drops, enabling low-temperature dehydration and preventing oxidation. The tray support with heat-flow pipes evenly heats the vacuum chamber. Well-designed and strong, it can hold 96 trays, greatly increasing throughput.
The control system is equipped with advanced sensors to monitor both the heat-flow temperature and the chamber temperature in real-time. It then automatically and precisely adjusts the heater output, ensuring that the chamber temperature remains stable within a pre-set range.
Technical advantages: 1. Low Temperature Dehydration Retains Nutrients. Under the vacuum condition, the boiling point of water drops significantly, enabling the moisture within the avocados to swiftly vaporize even at a very low temperature, thereby achieving efficient dehydration. This process maximally preserves the original nutritional value of the avocados.
2. Vacuum Environment Prevents Oxidation. Oxidation darkens avocados, spoils their flavor, and deactivates nutrients like antioxidants. In a vacuum environment, the minuscule oxygen content effectively stops avocados from oxidizing. Extra Virgin avocado oil can be extracted from vacuum-dehydrated avocado pulp using an avocado oil cold press machine.
3. Circulating Heat Flow Ensures Uniform Dehydration. The circulating heat flow system is distributed throughout the vacuum chamber, forming an all-round heating structure to ensure uniform temperature. Avocados in the upper, middle, and lower layers of the vacuum chamber can all be dehydrated in the same temperature and pressure environment, which ensures that each piece of dried avocado has consistent color, taste, and water content. Avocados can be dehydrated efficiently at low temperature.
4. Eco-Friendly Process. It’s a low energy consumption, low carbon footprint process for dehydrating avocados.
5. Large-Capacity Design. SIMEC avocado vacuum dehydrator can dehydrate avocado paste and sliced avocados. It has a large capacity and enables quick loading and unloading of materials.
Technical parameters:
Items
Specifications
Remark
Inner dimensions
1500*1500*1500 mm
Overall dimensions
1684*1652*1698 mm
Number of material trays
96 trays per set. A total of 2 sets are provided, with 1 set in use and 1 set as a spare.
Size of the material trays: 460*640*35 mm. SS 304.
