Is it worth making a butter churn yourself?

DIY manual butter churn

Do-it-yourself manual butter churn for making excellent country butter.
The figure shows the design of the butter churn in section:

1.

Punch handle.
2.
Cover.
3.
Body.
4.
Metal hoop.

Made from two parts:

• handle • disk with holes

We pass the handle handle through the hole in the lid, insert it tightly into the central hole of the disk and fix it with a wooden wedge.

We will make it from a wooden block measuring 30 x 193 x 193 (mm). The lid is made in the form of a regular polygon with fifteen sides, in the center of which there is a recess and a through hole.

It is made of fifteen wooden planks 450 (mm) long and a bottom.

The number of planks in the example under consideration is 15 pieces. The angle of inclination of the side faces is calculated using the formula: 360 / 15 / 2 = 12° The angle is an integer; there will be no problems with setting up the processing equipment.

How to make a manual butter churner, the order of its assembly:

1.

Let's assemble all fifteen planks around the bottom so that the bottom fits into the groove on each plank.
2.
Compress the assembled structure with twine.
3.
Stretch the tape well and press it against the planks and fix it in five places with self-tapping screws and a press washer.
4.
Inside the case, insert the beat handle with the cover.
5.
Let's lower the product into the water.

After some time, the wooden boards will swell and all the cracks will disappear.

Place cream or sour cream with a fat content of 28...30% into the churn body. Close it with a lid with a punch handle. The knocking effect is achieved through the upward and downward movement of the handle. After some time, the butter will separate from the product.

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How does a butter churn work?

Butter churn is special equipment for the production of butter from cream, full-fat sour cream or other dairy products.

The principle of operation of a butter churn is to destroy the shells of fats contained in milk. The molecules stick together and become compacted, forming a solid mass. You can destroy the shells by vigorously beating. The automated process allows you to obtain a homogeneous oil structure, without air bubbles and layering.

The description of the first devices dates back to the III century. BC e. The Sumerian stones at El Obeida depict the process of skimming milk and churning the product. In "Russian Truth" XI Art. the extensive trade in butter is described, which forced Peter I to impose taxes on this area. The process of creating a dairy product is also indicated: producing sour cream by fermenting milk, intensively whipping using a whorl in a deep container.

The main point for obtaining high-quality oil is not even the efficiency of the churn, but the quality of the raw materials. A suitable option is farm or homemade cream. But they require a mandatory pasteurization process to protect consumers from possible harm from bacteria contained in milk. A safe option is already pasteurized store-bought cream, but, as practice shows, the resulting product will not have a rich creamy taste and aroma.

It is also worth paying attention to the maturity of the cream. Unripe raw materials produce a soft product with a lower percentage of fat, while overripe raw materials produce a coarse product that cooks slowly.

The buttermilk waste that comes out during the butter making process is buttermilk, a fat-free liquid component. It is also used in the production of food products: baked goods, dietary cheeses, cereals.

At oil factories producing various types of products, there is a churn for sunflower oil. This is a massive and complex device that presses out sunflower seeds. The result is a healthy cold-pressed oil that retains important properties. Waste is pressed cake, which serves as animal feed, raw material in cosmetology, and occasionally in cooking.

Pros and cons of a self-made butter churn

The only advantage of a homemade butter churn is its relative cheapness. Among the disadvantages that should alert every inventor are:

1. Difficulty in performing high-quality vessel processing. Washing wooden barrels with water (if they are used) is much more difficult than washing the container of a butter churn. Even if you follow all the rules, it is impossible to guarantee the safety of the product, because pathogenic flora can develop in the dishes.
2. Inability to create the correct whipping mode. This will definitely affect the taste of the butter, its fat content and shelf life.
3. The need for constant monitoring. The system created by a home craftsman is not always ideal. When using it, you can get injured and create life-threatening situations.

The main danger posed by the use of homemade electrical appliances is an increased fire hazard. Industrially manufactured electric butter churns have several degrees of protection against electric current and are equipped with an emergency shutdown system.

Having assessed all the advantages and disadvantages, modern farmers and owners of small farms prefer ready-made units. Despite the cost, the devices pay for themselves in the shortest possible time, because real homemade butter made from natural cow's milk is always in demand.

Which one is better to choose?

Despite the fact that the procedure for producing butter seems far from everyday life, there are many devices on the market from which you can choose one suitable for industrial purposes or for preparing a dairy product for the family.

For home use, you can purchase a manual or electric butter churner. A comparison of the two types of equipment can be found in the table below.

The first option is suitable for people who are devoted to traditions or want to completely control the process. A wooden container is durable, but more difficult to clean. In addition, if low-quality raw materials are used, it can get wet and will not be durable. Plastic devices can quickly become damaged, but those made from high-quality raw materials are more comfortable to use: transparent walls allow you to monitor the consistency, and a smooth surface allows you to quickly clean the container.

A household butter churn requires the following churning technique:

An electric butter churn is a common option. It does not require physical effort, but concentration and close attention to the process are required. There are two types of electrical appliances: monoblock (solid) and consisting of 2 parts. In the first case, the engine is built into the working tank. The second option is more convenient, which consists of an impeller (together with a motor) and a bowl for cream.

Engine power and the number of impeller revolutions are important criteria for selection if you want to produce a dairy product on a large scale. It is worth remembering that a powerful engine requires more energy.

The technique for working with this equipment is similar:

Electric means are characterized by whipping speed and ease of use.

There are also improved models, for example, a separator-churn. The device allows you not only to whip butter, but also to separate cream from milk.

A homemade butter churn is an alternative to expensive and complex devices. Options for creating the product yourself:

It’s not difficult to create a butter churn with your own hands, but the productivity of the device is low, and there is a risk of dirtying kitchen equipment or harming your own health (for example, when using a screwdriver).

A home creamery is a suitable way to make healthy, natural butter. But it is important for her to choose the right equipment - a butter churn. Selection criteria are goals and personal preferences. For rare, “exclusive” production, a manual device is suitable; for mass, commercial production, an electric device is suitable.

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Butter churn and its advantages

Until recently, butter was churned only by hand. Today it is possible to obtain the product faster and increase the fat content by using special units for the production of natural butter. Such devices are containers with lids with built-in blades. Modern churns are equipped with a manual or electric drive. There are models of butter churns designed like a stationary blender.

When using a butter churner, the butter will be ready in half an hour, and all that remains for housewives to do after finishing the operation of the device is to strain the buttermilk, rinse the product with water and thoroughly treat the tank into which the base is poured. Preparing butter without a churn is faster, but the quality of such a product is much lower.

Make your own oil press

Since the market for wooden oil presses is just beginning to emerge in Ukraine, I think it is important to know what you, as consumers, would like to receive. Therefore, I invite everyone here to speak out about the desired characteristics of the press: desired price, size, weight, performance, etc. etc.

In this regard, I provide here information about the various configurations and designs of an oil press that are possible today. Let's start with the fact that oil presses, depending on the desired performance, can be manufactured with 1.5 l, 3 l and 6 l press barrels. Everything is clear here: the larger the volume of one bookmark, the greater the productivity of the press. But a larger barrel volume leads to a larger piston diameter and, as a result, the required press pressure increases as a quadratic function of the piston diameter. So for a 1.5 liter barrel with a piston diameter of 100 mm, 12 tons of pressure will be sufficient for most crops, for 3 liters - 30 tons and for 6 liters - at least 50 tons. I’ll say right away that a 3L barrel, in my opinion, based on my operating experience, is optimal both for home use and for small industries, and also the entire press installation with such a barrel will have the best price/performance ratio. Another very important parameter is the type of hydraulics that will be used. Two versions are possible - using a hydraulic jack and using more professional hydraulics consisting of a hydraulic cylinder with a pressure gauge and a hydraulic pump (with manual, electric or pneumatic drive). The use of a jack allows you to make a press installation cheaper by almost 50% than with professional hydraulics and, in principle, I do not see any obstacles to using a press in this design for home purposes, as well as for small production. The main advantage of the jack is its low cost (it is 4-5 times cheaper than a hydraulic pump/hydraulic cylinder pair of similar load capacity). At the same time, the main disadvantage of using a jack is the overall dimensions, the weight of the press installation, and in some cases it is necessary to apply more physical pressure to its handle than to the hydraulic pump (which, however, can be easily eliminated with the help of an additional lever). The use of a hydraulic pump/hydraulic cylinder pair makes it possible to make the installation as compact, lightweight and more convenient to use (the presence of a pressure gauge, the ability to change the applied force on the handle). The question about the lifespan of the jack and the hydraulic pump/hydraulic cylinder pair largely depends on the manufacturer of a particular product, but other things being equal, the hydraulic pump/hydraulic cylinder pair will most likely initially have a longer life, since it is specifically designed for presses, which implies more regular use than using a jack. However, the use of a jack is more than compensated by its low cost and the low cost of its maintenance (for example, the cost of replacing all seals, oil seals, cleaning valves, changing the oil on a 30t jack costs about 400 UAH and after that the jack becomes like new).

You can buy a butter churn with delivery to any region of Russia HERE! Most of us remember very well that light, delicate creamy taste of butter prepared at home. Our grandmothers churned homemade butter by hand, either using a mechanical churn or a simple whisk. And store-bought butter was not even close in its properties to homemade butter, because the latter was prepared with warmth and love, as well as a lot of difficulty. The process of manually whipping cream to obtain butter takes a very long time, compared to modern electric butter churns. Probably many people tried to beat the butter themselves with a whisk, and as a result, out of habit, they felt pain in their muscles and joints.

There are now plenty of butter churns on the modern market; anyone can choose the machine that suits them. But what should a person do who simply does not have the opportunity to purchase such a device? There can be many reasons: distance from an urban settlement, lack of specialized stores in the city, etc. A person should not whip cream, which can turn into butter only after a long time. There is only one thing left to do, to make such a unit as a homemade butter churn. Of course, such a churner will be significantly inferior to electric churns, but on the other hand, you won’t have to spend a lot of time on manual whisking.

A homemade butter churn is very easy to make. The only thing that is required of you is patience, time and effort. In order to be able to prepare butter, that is, make a butter churn. First you will need two boards that will have the same thickness, approximately 20-25 millimeters. If we talk about the length of the boards, then it should be about 30 centimeters. You will need to round the corners of these boards. You can use construction or carpentry tools. After such rough processing with a hacksaw, the corners will be correspondingly rough. To prevent this, smooth the corners with a file and then sandpaper. In the center of both boards, you will need to make a hole of small diameter, approximately 12 mm. For further work we will need three-layer or five-layer plywood, whichever one you find. But it’s best to try to find a three-layer one. The found sheets of plywood should first be soaked in water. This process should take 3-4 hours. In the meantime, you can continue processing the boards. To do this, you will need a small piece of fairly thick wire, the diameter of which should reach 9 millimeters. In addition to the wire, you will need several pieces of dry wood. You must knock down these blocks with a cross, and nail small strips at the ends, not exceeding 150 mm in length. In the center of these strips we make a small hole with a diameter of 9.5 mm.

We need to bend the wire so that it forms a handle. It should look like a step. A pre-treated board should be placed on a long piece of wire, and at a distance of 170 mm from the end of the wire, we place a cross, and then nail another board. As a result, we get three planes on one axis at once - a cross and two boards. Now we can remember the plywood sheets we prepared. We take them out of the water and lay them on the floor, and place the structure we have assembled on plywood. Next, we shape the plywood into a wheel shape and nail more boards to the sides. For better seals, you need to use a lining, which can be made by folding dense fabric in several layers.

After this, we can confidently say that the homemade butter churn is complete. You will need to dry it thoroughly and rinse with water. This homemade butter churn can hold up to 4 liters of cream, from which you can later make homemade butter.

A homemade butter churn can be made in other ways. More simple, however, and their performance will be appropriate. You can use a simple barrel, or any other container to which you can install a lid. The most important operations in this case will need to be carried out only with the lid of the selected container. We drill a small hole in the roof, approximately 1-2 cm in size. Next, you will need a special thick curved wire to form the same mechanism as in our previous “invention”. We will attach a small fan to the very end of this very wire, which will be at the bottom, but first we will need to insert the wire we bent into the hole in the lid so that the handle is outside the lid and not inside. In any way convenient for you, you can organize the adaptation of the fan to a thick wire. As a result, we will get the simplest device for creating oil. This is a homemade butter churn.

The main principle in making butter at home is the whipping principle. This is what you need to start from when creating a homemade butter churn. Then everything depends only on your imagination and skills. For an idea: you can adapt a bicycle mechanism. This way you will work only with your feet and not with your hands, which leads to greater productivity and, as a result, more oil.

A homemade butter churn is a very simple mechanism for making homemade butter, and absolutely anyone can make such a device if desired.

Operating principle

Once the wooden oil press (or metal) is assembled and equipped with replaceable attachments, you can begin to use it for its intended purpose. To extract oil using such a unit (for example, from sunflower seeds), you must perform the following steps:

Manual type wooden hydraulic oil press for squeezing oil from seeds and nuts

Since a manual squeezing press is not able to provide the high pressure exerted on the raw materials used, the percentage of oil yield is lower than when using specialized equipment. If you use an electric motor or a hydraulic press to drive such equipment, you can correct this shortcoming.

A manual oil press has a number of advantages. We present the most significant of them.

Manual screw press for home oil extraction

At home or in a small production workshop, you can use both a wooden and a screw press to produce vegetable oil, which are highly efficient. It should be kept in mind: if you do not make such devices for extracting oil yourself, but purchase ready-made models, then a wooden press based on a hydraulic mechanism will cost much more than a screw press. If you take such a unit to organize a small business producing and selling environmentally friendly vegetable oil, it will pay for itself quickly enough. Such equipment will pay for itself even faster if you use it to produce not only sunflower, but also olive or even cedar oil.

Do-it-yourself oil press - oil press pshu 4 butter bottle reviews

Your business will prosper if you have enough money to get a loan from the bank.
Unknown author Fraud: a good deal meets a bad law. Alfred Capus Business idea is higher than fact.

The sunflower oil churner brings a stable income.

The butter churner is the basis of the business idea for the production of sunflower oil, even today, with the right approach it is of interest from an investment point of view. Many consider such production unprofitable and in vain. Now about everything in order and in numbers.

Tones of sunflower seeds (that is, raw materials for production) cost $480. After processing, we get 350 liters of sunflower oil from the tones with an average yield of 35%. We can sell it at a price of 1.5 per liter. Total 350 X 1.5 = $525, that is, 525 – 480 = $45 of working profit. The concept doesn't look very attractive at first.

$45 of dirty profit on the 1st tone is pretty stingy. But not just oil. When processing sunflower seeds, we get two products. This is sunflower oil itself and we should not forget about such a popular product, which is also produced by a churn of salted oil as meal, that is, makha.

Since our yield is 35%, it means we get 350 liters of sunflower oil and 650 kg of sunflower meal from one ton. We will be able to sell it even faster, since meal is usually bought not in kilograms, but in whole bags. We sell meal at a price of $0.4 per 1 kilogram. Total 650 X 0.4 = $260. Agree, this is much more interesting.

And so, for those interested in this concept, read the article further. Implementation of a business idea. When organizing a line for the production of sunflower oil and meal, we need to purchase such equipment at this price.

Design Features

Producing vegetable oil at home using a purchased or self-made press has a number of features that must be taken into account.

• When producing oil at home, the finished product has a two-year shelf life. A home press can be purchased in a serial version or made by yourself.
• Using a household squeeze press, you can extract oil from sunflower seeds, olives and even nuts.
• One of the simplest and most cost-effective ways to make a device for extracting oil is to remake a serial household press designed for squeezing juice from grapes and apples. In such equipment there is no need to change working attachments - it is enough to replace the holder with a device of higher power. This modernization will allow the unit to be used not only for processing olives, but also for squeezing oil from sunflower seeds.
• A home oil press, the basis of which is a worm screw responsible for pressing, can be made using improvised means. When designing such a press, keep in mind that the pressure it will be able to develop will depend on both the diameter of the worm nut and the power of the beam risers. To provide the created device with higher reliability, the beam that serves as the basis of its structure should be made more powerful. These requirements are fully met by a wooden oil press, the mechanism elements of which are made of solid oak. A budget alternative to such a unit is a press, the structural elements of which are made of metal.
• A household press (like any other) used for squeezing oil requires a cylinder without a bottom in its design, which can be used as an ordinary metal barrel. To increase the rigidity of such a cylinder in its lower part, you can take a metal hoop. If a wooden barrel is used as a cylinder, the material from which it is made must be dry and highly hard. The ideal material in this case would be solid oak.
• Important design elements that an oil press should be equipped with include the peeling rollers, which are a pair of replaceable rollers. Their rotation is ensured by gears mounted on the metal racks of the device. On the racks, in addition to the gears, the upper and lower buckets are fixed, as well as a handle, which ensures the rotation of the mechanism elements, or a toggle bucket. Peeling rollers are usually made of wood, and their working surface is lined with a float cloth.

Diagram of a press with a worm screw

Homemade screw press for squeezing oil or juice

Comparison table of characteristics

The table below presents the key characteristics of the considered oil press models. By correlating them with each other, it will be much easier to choose the right device.

Operating principle

Once the wooden oil press (or metal) is assembled and equipped with replaceable attachments, you can begin to use it for its intended purpose. To extract oil using such a unit (for example, from sunflower seeds), you must perform the following steps:

1. Raw materials are poured into the loading ladle of the device.
2. The rollers, the surface of which is covered with a grater cloth, are driven into rotation by means of a handle.
3. Due to the rotation of the rolls, the raw material is drawn into the gap between them, where the peeling occurs.
4. After peeling, the sunflower kernels and the husk from which they are freed end up in the lower bucket.
5. The mixture consisting of sunflower kernels and husks is winnowed.
6. Rollers with a grater cloth are replaced with rollers with a smooth surface, with the help of which vegetable oil will be squeezed out.
7. The cleaned seed kernels are placed in the upper bucket and sent to rolling.
8. To reduce the size of the gap between the rollers, which is necessary so that the seed kernels passing between them are compressed with the required force, a special lever of the hand press, which is moved to the second position, allows.
9. The result of rolling is a mushy mass, which must be pressed to extract the vegetable oil from it.

Manual type wooden hydraulic oil press for squeezing oil from seeds and nuts

Since a manual squeezing press is not able to provide the high pressure exerted on the raw materials used, the percentage of oil yield is lower than when using specialized equipment. If you use an electric motor or a hydraulic press to drive such equipment, you can correct this shortcoming.

A manual oil press has a number of advantages. We present the most significant of them.

• Due to the simplicity of the design, such a press can be made by hand.
• The finished product has excellent taste and high nutritional value.

Manual screw press for home oil extraction

At home or in a small production workshop, you can use both a wooden and a screw press to produce vegetable oil, which are highly efficient.

It should be kept in mind: if you do not make such devices for extracting oil yourself, but purchase ready-made models, then a wooden press based on a hydraulic mechanism will cost much more than a screw press.

If you take such a unit to organize a small business producing and selling environmentally friendly vegetable oil, it will pay for itself quickly enough. Such equipment will pay for itself even faster if you use it to produce not only sunflower, but also olive or even cedar oil.

Oil churn, sunflower oil filter and the whole line

• 1. Screw oil press (churn):
• Productivity 5l./hour.
• Power 2 kW/hour. 220V
• Weight 45kg.
• Price 800$.

• 2. Filter for purifying sunflower oil from fuses:
• Productivity 5l./hour.
• Power 0.5 kW/hour.
• Weight 100kg.
• Price 1200$

An oil churn and a sunflower oil filter are already enough to produce and sell two popular products: 1. Sunflower oil 2. Top cake (meal) for feeding farm animals and birds. But in the future, it is possible to expand the production line of seed products, and therefore the range.

You need to purchase additional equipment. You can even invent, for example, a homemade press for crown circles.

• 3. Fusodka:
• Productivity 40kg/hour.
• Power 1.5 kW/hour.
• Weight 150kg.
• Price 600$

• 4. Grain winnower:
• Productivity 2t./hour.
• Power 1.5 kW/hour.
• Weight 100kg.
• Price $800;

• 5. Roaster for roasting sunflower seeds:
• Productivity 40kg/hour.
• Power 1.5 kW/hour.
• Weight 150kg.
• Price $700;

In total, $4,100 must be invested in equipment for the entire production complex. Please note the compactness of all equipment. The area of ​​a regular garage will be enough for you to install the line and start a homemade production cycle. All you need is 20 squares and a 220V socket and you can start production.

In this case, you will be able to produce: 1 raw sunflower oil, 2 fried, 3 technical, 4 sunflower meal, 5 fried sunflower rounds, 6 coal from sunflower seed ash and increase production productivity due to a grain winnower, which will very quickly and efficiently prepare the sunflower seed for processing . Clean and dry.

What methods are used to extract oil from vegetable raw materials?

Vegetable oils, depending on the extraction method, are divided into two main types, each of which involves the use of a specific technology and appropriate equipment. These types, in particular, are:

• oils obtained by hot pressing;
• cold pressed oils.

Oil extraction area using double hot pressing

If the oil is produced using hot-pressing technology, then the pulp obtained after rolling is placed in special fryers, where it is heated to a temperature of 110° and at the same time moistened. At the same time, the mass is constantly stirred.

After such preparation, the raw materials are placed in a screw device, where pressing is performed, as a result of which the oil is released.

Vegetable oil obtained using hot-pressing technology is distinguished not only by its beautiful dark golden color, but also by a very bright aroma, as well as the taste of fried seeds.

Meanwhile, cold-pressed vegetable oil is considered more useful, since the raw materials for its production are not subjected to thermal effects, and accordingly, the product retains all its beneficial properties.

For cold pressing of oil, a technology similar to that described above is used, only it does not include the stage of heating the pulpy mass that has passed through the rollers.

Vegetable oil obtained using cold-pressing technology, although it has more beneficial qualities, has a shorter shelf life, and over time acquires a darker color and a bitter taste.

Source: https://instanko.ru/tehnika-v-bytu/maslopress-svoimi-rukami.html

Cold pressed oil press: DIY and home use

To process oilseeds, special equipment is used - an oil press. By using such a simple device, which some craftsmen make with their own hands, at home or in small-scale production, you can obtain an environmentally friendly product that is superior in taste and healthiness to oils sold in stores. The technical characteristics and design of the equipment used depend on which plant crops and in what quantities the oil must be obtained.

To obtain oil for your needs, it is enough to acquire a device whose design is quite simple

What methods are used to extract oil from vegetable raw materials?

Vegetable oils, depending on the extraction method, are divided into two main types, each of which involves the use of a specific technology and appropriate equipment. These types, in particular, are:

Oil extraction area using double hot pressing

If the oil is produced using hot-pressing technology, then the pulp obtained after rolling is placed in special fryers, where it is heated to a temperature of 110° and at the same time moistened. At the same time, the mass is constantly stirred. After such preparation, the raw materials are placed in a screw device, where pressing is performed, as a result of which the oil is released. Vegetable oil obtained using hot-pressing technology is distinguished not only by its beautiful dark golden color, but also by a very bright aroma, as well as the taste of fried seeds.

Meanwhile, cold-pressed vegetable oil is considered more useful, since the raw materials for its production are not subjected to thermal effects, and accordingly, the product retains all its beneficial properties. For cold pressing of oil, a technology similar to that described above is used, only it does not include the stage of heating the pulpy mass that has passed through the rollers. Vegetable oil obtained using cold-pressing technology, although it has more beneficial qualities, has a shorter shelf life, and over time acquires a darker color and a bitter taste.

Homemade oil press

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Dear forum users. In the “Homemade Agricultural Equipment” section there is a topic “homemade feed extruder” in which a question was asked about an oil press. For me, setting up a homemade oil press is currently a sore subject. In this new topic, I propose to combine all ideas and thoughts regarding oil presses, as well as discuss all the problems that the owner of a homemade oil press faces.

Dear forum users. In the “Homemade Agricultural Equipment” section there is a topic “homemade feed extruder” in which a question was asked about an oil press. For me, setting up a homemade oil press is currently a sore subject. In this new topic, I propose to combine all ideas and thoughts regarding oil presses, as well as discuss all the problems that the owner of a homemade oil press faces.

Good afternoon, Alexander. Then I want to ask you, as a person who has assembled a working copy of the oil press. I have a screw with a diameter of 85 mm, the internal diameter of the squeezing chamber is approximately 85.9 mm (that is, the gap between the screw and the chamber on each side is almost 0.5 mm). Oil holes - 5 mm. There is a spiral groove inside the squeezing chamber (for oil). Problems that arise: the cake is wound on the auger in a pigtail and does not come out of the oil press, the seeds are not taken out of the hopper by the auger, and as a result the press becomes very hot. At the end of the oil press there is a conical exit for the cake (like on an extruder, the diameter of the hole is adjusted with a bolt). Of course it’s difficult without a photo (but I still can’t figure out how to post it on the forum), but the general picture is outlined. Tell me, what's the problem? Ready to send a photo with dimensions.

Good afternoon, Alexander. Then I want to ask you, as a person who has assembled a working copy of the oil press. I have a screw with a diameter of 85 mm, the internal diameter of the squeezing chamber is approximately 85.9 mm (that is, the gap between the screw and the chamber on each side is almost 0.5 mm). Oil holes - 5 mm. There is a spiral groove inside the squeezing chamber (for oil). Problems that arise: the cake is wound on the auger in a pigtail and does not come out of the oil press, the seeds are not taken out of the hopper by the auger, and as a result the press becomes very hot. At the end of the oil press there is a conical exit for the cake (like on an extruder, the diameter of the hole is adjusted with a bolt). Of course it’s difficult without a photo (but I still can’t figure out how to post it on the forum), but the general picture is outlined. Tell me, what's the problem? Ready to send a photo with dimensions.

How hot does it get? Before starting, I heat my press with a blowtorch to 100 degrees or more (the water bounces off and evaporates), but it’s very difficult to start it when it’s cold. I don’t remember the dimensions, but somewhere within the same limits, the output is also within 5-6 mm and is adjustable with a bolt. In a couple of days I’ll be in the village and I’ll be able to clarify (the drawings are also there)

Production equipment

Even high-performance equipment designed for producing vegetable oil in industrial conditions is small in size and, accordingly, does not require much space for installation. Modern models are often mini-complexes for the production of vegetable oil, equipped with various working modules, which significantly expands their functionality.

Screw oil press, designed for cold continuous extraction as part of a production line or as an independent device

Thus, a typical sunflower oil production line operates according to the following principle.

Hot oil extraction line (click to enlarge)

In addition, modern lines for the production of vegetable oil from seeds necessarily contain modules where the finished product is refined and deodorized, which improves its quality characteristics.

And finally, a video with a presentation of a professional screw oil press used in serious production.

Vegetable oil in Russia can safely be considered one of the most common food products. For its production, specialized devices are used, called pressing machines or oil presses. Using their various models, enterprises obtain vegetable oil from sunflower, soybeans, rapeseed, flax and other agricultural crops.

Advantages of screw presses

The oil screw press has a number of undeniable advantages compared to other units designed for extraction. Such machines have high wear resistance of components. They are reliable and quite easy to use. Having very small sizes, they make it possible to organize production in a room with a relatively small area.

These presses allow, if necessary, to plan the output of finished products by regulating their productivity. Scientists have long paid attention to promising equipment and periodically improve it, modernizing individual areas. As a result, models with a high level of energy consumption have been developed, which is also important for organizing the work process.

Different types of presses allow one-, two- and three-stage cold pressing to produce vegetable oil of fairly high quality. Some of them can even replace an entire production line.

Technology for the production of vegetable oils by pressing

Production flow diagram:

The technological line for the production of vegetable oil is equipped with:

We will conduct a simple training workshop on the technology of production of vegetable oils.

Waste-free production using the cold pressing method during squeezing occurs in several successive stages:

As for the organization of labor in production on such a line, everything depends on the workload of the workshop with raw materials for processing and the timing. If the load is minimal (for example, 1 ton per day), then even 1 employee is enough. As soon as the sales market for all types of goods produced at the oil mill is established, additional labor will be needed in order to invest on time with good production volumes.

Where to locate the enterprise?

Once the direction of the business has been chosen, you can proceed to the next step: think about where the new mini-dairy will be located. There are several important factors to consider here:

1. Delivery of raw materials.
2. Transportation of finished products to the buyer.
3. Availability of necessary communications.
4. Accessibility of the facility for workers.

When talking about raw materials, we usually mean their presence near the relevant enterprise, or the location near highways or railways. The mini-dairy uses crop products as raw materials.

It is better to locate such mini-factories near farms that grow sunflower seeds, or you will need to decide on the most rational way to deliver it. To transport products from production to retail outlets, you must have your own fleet of vehicles or an official agreement with any transport company.

The oil production workshop should be located near water supply and sewerage communications. Workers must be able to get to the plant on their own, or their uninterrupted delivery must be organized by the employer using special transport.

Industrial oil extraction

All modern oil presses can be divided into devices that perform preliminary and final pressing of raw materials. The installations with which preliminary extraction is carried out are called forepresses, and the process of preliminary extraction itself is called prepressing. Sometimes manufacturers squeeze the oil out of the seed in one pressing, but in other cases, taking into account the type of raw material, they also have to use a final pressing, for which they use pressing equipment that is made specifically for this stage. The screw fortpress consists of the following parts:
The spin technology is simple. At the first stage of work, it is necessary to prepare the raw material mass for this process. Some types of raw materials require heat treatment in special fryers, due to which the yield of oil during pressing and its qualitative composition significantly increases, while others are pressed cold.

The initial mass of seeds is sent through a feeder pipe into the seed chamber of a hydraulic oil press. It is important that exactly the required volume of raw material enters the chamber; if the supply rate is exceeded, a special shutter will be activated, which blocks further movement of the seeds. The feeding automatic machine of the pressing device ensures that the feed auger pipe is constantly filled with raw materials, this is the main condition for the continuous operation of the entire installation. Next, in the chamber, the raw material is compressed with enormous force, due to which the oil composition is released from it. Below, under the press chamber, there is a special container in which the pressed oil is collected.

The grain chamber of the press contains many holes through which, when the raw material is compressed, oil flows out, separated from plant residues. The compressed cake remaining in the chamber has a high density. To use it further for feed or other purposes, a crushing operation is required using special equipment.

Let's look at the MP 68 oil press for industrial use. It is designed for the final extraction of oil from the pulp of seeds of various types of agricultural crops. MP 68 is only one of the parts of the device for complete extraction of oil MPZh-68.

The device is equipped with a roaster, where the raw materials are preheated to the required temperature. Its powerful frame is able to withstand any static and dynamic loads that arise during operation of the device. The compression of the pulp in the zeer occurs under the action of a screw. The oil then flows into a collection tank and undergoes further processing.

The MP-68 press is equipped with automatic shutdown systems for overloads and other protection and warning systems, including sound and light signals.

At home, producers of oilseed crops use piston and screw oil presses for cold pressing of oil. These are installations of lower power compared to industrial options.

Machinery required for production

When organizing production, you need to purchase everything that is required for the technological process. Equipment for an oil mill includes a set of units that ensure the implementation of each individual operation. The production of vegetable oil can be divided into approximately 5 stages:

1. Transportation, reception and storage of raw materials.
2. Preparation of these raw materials for production.
3. Oil extraction.
4. Cleaning the finished product.
5. Packaging and delivery of oil to the consumer.

At each stage, specialized equipment is used, which as a whole constitutes a single production line. Upon entering production, raw materials undergo the following processing stages:

• cleaning from mechanical impurities;
• destruction of the fetal membrane;
• separation of the shell from the seeds;
• grinding (rolling) grains to obtain mint;
• moistening the mint under the influence of elevated temperature and resulting in pulp (the final raw material for oil production);
• pressing resulting in the formation of oil and cake;
• additional processing of the cake.

How to pasteurize cream?

Pasteurization of cream is done faster than, for example, milk and does not require such uniform heating as for pasteurization of milk.
To do this (according to one of the methods) you need: ★ place the dishes not on a direct flame, but on a divider

★ gradually heat the cream, stirring it continuously, bringing it to a temperature of +75-85 °C

★ wait 20-30 seconds

★ close and leave to cool in a closed container (this way you will reduce the possibility of oxidation and contamination of the cream from the atmosphere) at a temperature of +4-7 °C for 5-7 hours. Both the refrigerator and the cellar are suitable for this.

Important:

So,

How to heat cooled cream to +13-15 °C?

Butter churn to the rescue

Not everyone can beat a natural product on their own, but butter in a churn is a win-win option. To prepare you will need:

Separate the cream from the milk using a separator, let it settle, then pour it into the churn and turn it on. In half an hour the oil will be ready. After whipping, it is not recommended to immediately take out the butter; you need to leave it for a few minutes so that the buttermilk has time to drain. It is better to wash the resulting product with milk so that the taste is not lost.

The container for sealing must be dry and clean, rubbed inside with salt. For long-term storage, melt the butter in a cast-iron bowl and skim off the resulting foam with a wooden spoon. When the oil becomes transparent, this is the final sign of readiness.