seeds

From Experts for Experts

Your knowledge makes this guide better. All information is provided without guarantee.

Those who press oil every day know things no datasheet reveals: How does hemp behave at 90 % humidity? When does pre-warming palm kernels really pay off?

You are the experts in oil production. We are the specialists for the machines behind it. This list is our joint work – and it grows with your experience.

✍️ Do you have experience with a particular seed, an optimal cylinder diameter or a special pressing temperature? Write to us – we are happy to include your practical experience.

Spindle Types & Cylinder

R6

Small Press

Dedicated small cylinder (Oleo P 8 only)

For compact models – not compatible with the standard large cylinder.

R8

Hard Seeds

Standard large cylinder

Narrower pitch, high pressing pressure. For hard, dry seeds. From Oleo P 10.

R11

Soft Seeds

Standard large cylinder

Wider pitch, gentle pressing. For sensitive, moist or soft seeds. From Oleo P 10.

Important: R8 and R11 do not differ in their outer dimension (exception: R6) – they differ in the screw geometry and thus in the pressing pressure generated. If you have questions about the right spindle for your model, contact us directly.

All 58 Seeds – The Complete Table

Showing all 58 seeds
R8 High pressure / hard seeds
R11 Gentle / soft seeds
R6 Small press only (Oleo P 8)
All machine models
From Oleo P 10
🌡️ Cold <40°C  ·  Medium 40–60°C  ·  Warm >60°C
Seed Spindle Cylinder Machine Oil content Temp. Practical note
★ Most Pressed Seeds
🌿Rapssaat R8Ø 37 mm All models
40–44%
 45–55°C Most common seed – high wear, check spindle regularly
🌻Sonnenblumenkerne R8Ø 37 mm All models
42–48%
 45–60°C Husks increase abrasion – check more often than rapeseed
🌾Leinsamen R11Ø 37 mm All models
35–45%
 35–45°C Mucilaginous when pressing – R11 prevents blockages
🌿Hanfsamen R11Ø 37 mm All models
28–35%
 30–40°C Omega-3 very heat-sensitive – max. 40°C strictly observed
🎃Kürbiskerne R11Ø 37 mm From P 10
43–52%
 35–50°C R8 generates too much heat – chlorophyll and aroma suffers
🌰Walnuss R11Ø 37 mm All models
60–70%
 30–40°C Moist kernels – press raw, no heat; very sensitive
🌰Haselnuss R11Ø 37 mm All models
60–65%
 35–50°C Shell or roughly break beforehand – more even yield
🫘Mandeln R11Ø 37 mm All models
48–56%
 35–50°C Prefer shelled almonds – more even yield
🌱Senf R8Ø 37 mm All models
26–32%
 40–55°C Small grain – good cylinder seal important
🌾Sesam R8Ø 37 mm All models
45–55%
 40–55°C Roast beforehand for more intense aroma and higher yield
🌑Schwarzkümmel R8Ø 37 mm All models
30–38%
 35–45°C Valuable ingredients – keep temperature low
🌸Mohn R11Ø 37 mm All models
40–50%
 35–48°C Very small grain – slow speed, even feeding
🌼Leindotter R11Ø 37 mm All models
33–42%
 35–45°C Like linseed – heat-sensitive omega-3 fatty acids
🌰 Nuts & Fruit Kernels
🥜Cashewkerne R11Ø 37 mm From P 10
42–48%
 35–48°C Always use shelled kernels
🥜Erdnuss R8Ø 37 mm From P 10
44–52%
 45–60°C Remove shells, lightly roast for better yield
🌰Makadamianuss R11Ø 37 mm From P 10
68–76%
 35–48°C Very high oil content – slow speed recommended
🥑Avocadokerne R11Ø 37 mm From P 10
12–18%
 40–55°C Low oil content – dry and crush before pressing
🍑Aprikosenkerne R11Ø 37 mm From P 10
40–50%
 35–50°C Cold press preferred – bitter compounds increase with heat
🍒Kirschkerne R11Ø 37 mm From P 10
20–28%
 35–48°C Break shell before pressing – very hard hull
🌍 Exotic & Special Seeds
🌳Baobab R11Ø 37 mm From P 10
30–38%
 35–48°C Remove shells – hard casing must not be pressed
🌿Argan R11Ø 37 mm From P 10
48–56%
 35–50°C Premium quality – use pre-shelled kernels
🌱Moringa R11Ø 37 mm From P 10
35–42%
 30–42°C Remove shells – very heat-sensitive nutrients
🌵Kaktusfeige R11Ø 37 mm From P 10
5–12%
 30–40°C Very low oil content – slow speed required
⭐Sacha Inchi R11Ø 37 mm From P 10
48–56%
 35–48°C Rich in omega-3 – max. 48°C always
🟠Sanddorn R11Ø 37 mm From P 10
3–8%
 30–40°C Press kernels (not fruit) – very low yield normal
🌿Neem R11Ø 37 mm From P 10
38–46%
 40–55°C ⚠️ Technical/industrial use only – not for food
🌿Jatropha R11Ø 37 mm From P 10
33–40%
 45–60°C ⚠️ Bioenergy only – toxic, not for food
🌵Jojoba R11Ø 37 mm From P 10
50–60%
 35–48°C Liquid wax, not a classic oil – cosmetics/industry
🌸Kamelie R11Ø 37 mm From P 10
30–38%
 35–48°C Premium quality – very low temperature
🌴Palmkerne R11Ø 37 mm From P 10
45–55%
 55–70°C Remove shells – pre-warming recommended
🌳Shea R11Ø 37 mm From P 10
43–50%
 50–65°C Solid at room temperature – pre-warm to 50°C
🌻Nigersaat R11Ø 37 mm From P 10
35–42%
 40–52°C Small grain – good cylinder seal, slow speed
🫐 Berry Seeds & Fruit Kernels
🍇Weintraubenkerne R8Ø 37 mm From P 10
12–16%
 45–60°C Very hard – plan for short service intervals
🫐Granatapfelkerne R11Ø 37 mm From P 10
10–15%
 30–42°C Dry before pressing – low yield is normal
🫐Himbeerkerne R11Ø 37 mm From P 10
15–22%
 30–40°C Very heat-sensitive – always cold press
🍓Erdbeerkerne R11Ø 37 mm From P 10
22–28%
 30–40°C Dry seeds well – moisture reduces yield
🫐Johannisbeerkerne R11Ø 37 mm From P 10
14–20%
 30–40°C Rich in GLA – always cold
🫐Holunderbeerkerne R11Ø 37 mm From P 10
18–24%
 30–42°C Dry well before pressing
🌹Hagebuttenkerne R11Ø 37 mm From P 10
12–18%
 30–40°C Very valuable oil – press slowly and cold
🍈Melonenkerne R11Ø 37 mm From P 10
24–30%
 35–48°C Dry well – moist seeds block the screw
🍋Zitronenkerne R11Ø 37 mm From P 10
28–35%
 35–45°C Dry and peel – intense aroma at low temperature
🌾 Cereals, Legumes & Oil Herbs
🫘Soja R8Ø 37 mm From P 10
16–22%
 55–70°C Pre-warming to 60–70°C significantly increases yield
🌽Maiskeim R8Ø 37 mm From P 10
33–42%
 45–60°C Moisture varies greatly – drying before pressing recommended
🌸Lupinen R11Ø 37 mm From P 10
8–14%
 45–58°C Mainly protein use; remove shells
🌾Amarant R11Ø 37 mm From P 10
5–8%
 35–45°C Low oil content – squalene oil niche
🌿Bockshornklee R11Ø 37 mm From P 10
5–10%
 35–48°C Very aromatic – low yield but intense oil
🌿Koriander R11Ø 37 mm From P 10
14–22%
 35–48°C Intense aroma – slow speed for quality
💙Borretsch R11Ø 37 mm From P 10
22–30%
 30–42°C Rich in GLA – very temperature-sensitive
🌙Nachtkerze R11Ø 37 mm From P 10
20–26%
 30–40°C GLA quality oil – slow speed
🌸Färberdistel R8Ø 37 mm From P 10
28–38%
 40–55°C Hard husk – R8 optimal; peel for higher yield
🌸Mariendistel R11Ø 37 mm From P 10
20–28%
 35–48°C Silymarin – cold press for medicinal quality
🌴 Coconut, Cocoa & more
🥥Kokosflocken R11Ø 37 mm From P 10
60–70%
 40–55°C Dried flakes (copra) – very high oil content
🍫Kakaobohnen R11Ø 37 mm From P 10
48–55%
 40–55°C Roasted and shelled – yields cocoa butter
☕Kaffeebohnen R11Ø 37 mm From P 10
12–18%
 45–60°C Roast, grind, then press – low yield
⚫Chia R11Ø 37 mm From P 10
28–36%
 30–40°C Small, mucilaginous grain – slow speed essential
☁️Baumwollsamen R8Ø 37 mm From P 10
18–26%
 55–70°C ⚠️ Gossypol removal needed – technical/industrial only
🦗 Insects & New Protein Seeds
🦗Grillen R11Ø 37 mm From P 10
12–18%
 35–48°C Freeze-dried and ground – novel food application
🪲Soldatenfliegenlarven R11Ø 37 mm From P 10
28–36%
 40–55°C Dried and ground – high lauric acid like coconut

This table is continuously updated. Do you have more precise values from your practice? Write to us – we are happy to include your experience.

Golden rule: When in doubt between R8 and R11, always start with R11 and increase the speed. Too much temperature irreversibly destroys nutrients – too little pressure can usually be compensated by adjusting speed.

Not sure which spindle fits?

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Related products & further articles

→ Press spindle R8 → Press spindle R11 → Press spindle R6 → Press cylinder type E → Press cylinder type R → Compatibility table → Cold vs. hot pressing