blog-en – kambas OleoPress | Ölpressen und Ersatzteile

seeds

admin — Wed, 22 Apr 2026 09:19:43 +0000

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

Small Press

Dedicated small cylinder (Oleo P 8 only)

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

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

Personal advice – free and without obligation.

Get advice now All spare parts

Der Beitrag seeds erschien zuerst auf kambas OleoPress | Ölpressen und Ersatzteile.

Cold-pressed vs. hot pressed: why the temperature decides on the quality

admin — Wed, 22 Apr 2026 09:06:57 +0000

In modern food production, the extraction of vegetable oils is a process that often fluctuates between industrial efficiency and craftsmanship. However, for manufacturers of premium oils and health-conscious producers, there is no alternative to cold pressing. But what exactly happens at the molecular level when seed hits pressure, and why is heat the natural enemy of a high-quality oil?

1. The cold pressing: mechanical perfection

The cold pressing like you do with ours OleoPress Systems is carried out is a purely mechanical process. The seed (e.g. rapeseed, sunflower seeds or linseed) is passed through a snail press. The decisive factor is that no external heat is supplied.

The 50 degree limit: During the pressing process, naturally, friction generates heat. However, high-quality cold presses are designed in such a way that the oil temperature remains below 50°C. This is the only way to preserve the sensitive ingredients in their native structure.
Nutrient Density: Vitamins such as vitamin E (a powerful antioxidant), secondary plant substances and the essential omega-3 and omega-6 fatty acids are heat-sensitive. With the cold pressing, these ‘active ingredients of nature’ remain almost completely in the final product.
Haze as a quality feature: Cold-pressed oil is usually only sedimented (let rested) or gently filtered after pressing. It retains its characteristic color and its full, species-typical taste.

2. The hot pressing: industrial mass-produced goods

In contrast, hot pressing (often combined with extraction), which is mainly used in large-scale industry, stands. This is not about the preservation of vital substances, but about the maximum yield.

Thermal load: The seed is heated to over 100°C before or during pressing. This liquefies the oil and makes the cell walls of the seed more permeable, which increases the yield.
Dry cleaning (refining): The oil obtained from heat is often dark, smells unpleasant and contains bitter substances. So it needs to be refined. In processes such as degumming, bleaching and deodorization, the oil is ‘washed’ at up to 240 °C. The result is a colorless, odorless and tasteless product that has hardly any resemblance to the raw material.
Loss of Identity: While a cold-pressed pumpkin seed oil tastes nutty and intense, a hot-pressed, refined oil is just a functional fat without a biological ‘profile’.

3. Why Cold Pressing Is The Right Way For Your Production

Those who choose their own oil press make a statement for quality. Here are the three main reasons why the cold pressing is not possible for direct marketers and manufacturers:

A. The terroir of taste
Cold-pressed oil is like a good wine – you can taste the quality of the seed and the region from which it comes. Hot pressing levels all differences. With a cold press, you create a gourmet product that stands out clearly from the mass-produced goods on the shelf.

B. Health as a sales argument
Today, consumers are specifically looking for ‘native’ or ‘cold-pressed’ oils. The bioactive substances, which are only preserved through gentle pressing, are a key selling point in the health and wellness industry.

C. Preservation of raw materials
If you grow or buy high-quality organic seeds, it would be economically and ecologically absurd to destroy their valuable ingredients with heat. Cold pressing is the only method that transports the value of the harvest into the bottle.

4. Technical challenge: efficiency without heat

The challenge of cold pressing is to achieve an economic yield even without heat. This is exactly where our machines start. Thanks to optimized geometries of the press screws and precise pressure control, our presses achieve maximum oil yield with minimum temperature development.

conclusion

The hot pressing produces fat – the cold pressing produces elixirs of life. For those who value transparency, taste and health, the mechanical cold pressing is the only way. With the right technique, seeds can be processed in such a way that nature continues to live unadulterated inside the bottle.

Der Beitrag Cold-pressed vs. hot pressed: why the temperature decides on the quality erschien zuerst auf kambas OleoPress | Ölpressen und Ersatzteile.

The efficiency of the cold pressing – why quality pays off twice

admin — Wed, 22 Apr 2026 09:04:04 +0000

Anyone who invests in their own oil press often asks themselves: Does the gentle cold pressing pay off against industrial processes? The answer lies not only in the higher selling price of the oil, but in a completely underestimated resource: the press cake.

In this article, we highlight why cold pressing is a prime example of a sustainable circular economy and how you can get the maximum value out of every kilogram of seed.

1. The ‘waste product’ that is not one: the high-quality press cake

In industrial hot pressing and chemical extraction, the seed is degreased and thermally loaded so much that the residue is often only suitable as inferior filling material.

at the cold pressing On the other hand, the press cake (the solid components that come out of the nozzle after pressing) is an extremely valuable coupling product:

Protein Power: Since the proteins do not denature high temperatures, the bioavailability of the proteins is retained.
Residual oil content: Cold-pressed cake usually contains 8–12% of valuable fat. This makes it a highly energetic and tasty feed or raw material for the food industry.

2. New markets: from animal feed to superfood

The profitability increases enormously if you don’t just see the press cake as ‘waste’. In modern production, two lucrative paths emerge:

A. High quality animal feed (direct marketing)

Farmers who press their oil themselves use the cake as farm concentrated feed. Especially with soy, rapeseed or linseed, this cake is gold value for animal health (glossy coat, good digestion). You save expensive purchases of soybean meal from overseas and close the company’s own material cycle.

B. Flour alternatives (gluten-free & protein-rich)

A growing trend is the grinding of the press cake partly fatty flours. Pumpkin seed flour, almond flour or linseed flour are extremely popular in low-carb cuisine and athletes. These flours often achieve kilo prices on the market, which are almost as high as those of the oil itself. This means that you double your added value per kilogram of seed.

3. Independence from Global Supply Chains

With our own cold pressing system from OleoPress, you make yourself independent of large oil mills and fluctuating industrial prices.

Self-control: You determine the quality of the raw material.
Freshness guarantee: They produce ‘just-in-time’ as needed. This binds less capital in stocks and guarantees the customer a fresh product with a full aroma.
Regional Marketing: ‘Cold-pressed on site’ is a premium label for which customers are willing to pay a fair price.

4. Lower follow-up costs due to wear protection

Economy also means longevity. Our machines are specially designed for the mechanical loads of the cold pressing. While cheap presses on hard seeds wear out quickly, our optimized components guarantee long service lives and low maintenance costs. This massively reduces the production costs per liter of oil over the years.

Conclusion: A win for the environment and wallet

The decision for a cold pressing is not just a decision for the taste, but a clever business strategy. By refining the entire seed – from premium oil to high-quality flour or feed – you create a business model that is stable, sustainable and highly profitable.

Der Beitrag The efficiency of the cold pressing – why quality pays off twice erschien zuerst auf kambas OleoPress | Ölpressen und Ersatzteile.

Kambas OleoPress The gold standard in cold pressing

admin — Wed, 22 Apr 2026 08:45:35 +0000

Why Kambas OleoPress is the Gold Standard in Cold Pressing: A Deep Look at Technology, Efficiency and Quality

In the world of plant oil production there is a fine line between industrial mass-produced goods and craftsmanship perfection. Anyone who invests in an oil press today does not just buy one machine – they buy the basis for their business model. In a market that is flooded by cheap imports on the one hand and overpriced industrial systems on the other, the Cambas Oleopress focused on them.

But why are professionals – from organic farmer to cosmetics manufacturer – increasingly opting for competition and an oil press from Kambas Oleopress? The answer lies in the symbiosis of German engineering, uncompromising choice of materials and a deep understanding of the biology of oilseed.

1. The Temperature Guarantee: Real Cold Pressing Instead of Marketing Promise

The term “cold pressed” is often strained. Many competitors advertise with it, but do not mention that their machines reach temperatures of 70°C or more under load. Technically speaking, the oil is thus ‘pressed’, but its biological soul – the vitamins and enzymes – is destroyed.

The Kambas Oleopress Advantage:
Our oil press machines, such as the Oleo P 20, are designed to minimize frictional heat by optimized screw geometry. While cheap presses ‘torment’ the seeds through a pressing gap that is too narrow and thereby generate heat, Kambas Oleopress systems work with precise pressure gradients. The result is an outlet temperature that remains reliable in the real cold pressing range. You can smell it, you can see it and you can taste it in the end product.

2. Material quality: stainless steel V4A vs. inferior casting

A look inside an oil press reveals a lot about its lifespan. Many competitors rely on hardened tool steel or simple casting, which is cheap, but has two decisive disadvantages: it tends to corrosion (especially with acidic seeds) and it is not food-safe according to the latest standards.

Why Kambas Oleopress wins here:
We use the highest quality stainless steels (such as V4A steel) for all parts in contact with the product. This is not only extremely acid-resistant, but also low-wear. In an industry where downtime costs cash, Kambas OleoPress plant oil presses offer stability, which is often ten times as high as the Far East imports. Our customers do not buy a machine for three years, but one for decades.

3. Versatility: From linseed to the grape seed

Many presses on the market are one-trick pony. They work well with rapeseed, but fail miserably with extremely hard seeds such as grape seeds or very small seeds such as poppy seeds or rose hips.

The flexibility of the Kambas Oleopress:
Thanks to our modular system with different Press cylinders (type R, E, etc.) our customers can convert their system in minutes. We don’t supply a standard off-the-shelf solution, but a tool that grows with the requirements of the market. If you press rapeseed today, you can use the same machine to produce high-priced black cumin oil or exclusive chilitosis oil tomorrow. This advantage in flexibility ensures our customers’ competitive advantages, which are not achievable with the competition’s rigid systems.

4. Efficiency: maximum yield, minimum residual oil content

Efficiency is measured by the residual oil content in the press cake. If a competitor is proud of his ‘fast’ press but leaves 15% oil in the cake, the operator loses money every day.

The Kambas Oleopress Invoice:
Our presses are designed for maximum extraction at low speed. We achieve residual oil values, which are often in the single-digit range – and without thermally damaging the seeds. If you add up this additional yield to one year, the purchase price of an oil press is often amortized solely by the higher efficiency compared to cheaper competing products.

5.Our Promise: Support and Spare Parts Made in Europe

It sounds clichéd, but it’s essential for survival in production: what happens when a seal breaks or a camp has to be replaced after years? With competitors from overseas, people often wait weeks for parts – or communication fails because of the language barrier.

5. Cleaning and hygiene: time saving is profit maximization

Anyone who has ever cleaned an oil press knows that winding corners and rough surfaces are the enemy of hygiene. Old oil becomes rancid and spoils the next batch.

Design Follows Function:
The Kambas Oleopress oil presses are built for daily practice. The surfaces are polished smoothly, the dismantling of the press unit is very easy and possible without special tools. Where competitors build complicated housings, we rely on an open, easy-to-clean design. This reduces downtime for cleaning by up to 50%.

6. Sustainability and Value Added: The Coupled Product Principle

An often overlooked advantage over competitors is the quality of the press cake. Many industrial presses create a ‘burned’, hard cake that hardly contains any nutrients.

The Kambas Oleopress Press Cake:
Thanks to our gentle pressing, the press cake remains a lively product. It is highly digestible for animals or can be ground directly into high-quality flour. We support our customers in not only being an oil seller, but also suppliers of protein power products. This double added value is only possible with the Kambas Oleopress cold press technology.

7. Conclusion: An investment in the future

The market for high-quality, regional oils is growing rapidly. Consumers are willing to pay for transparency and quality. If you want to survive in this market environment, you need technology that keeps what the label promises.

The Cambas Oleopress stands for machines that:

Protect the organic quality of the seed.
deliver the highest yields at the lowest temperatures.
Stainless steel construction are durable and hygienic.
guarantee fast, competent support from Germany.

If you compare the total operating costs (TCO) – i.e. purchase, maintenance, yield and service life – a Kambas OleoPress vegetable oil press is not only the better, but also the cheapest choice for every serious producer.

Der Beitrag Kambas OleoPress The gold standard in cold pressing erschien zuerst auf kambas OleoPress | Ölpressen und Ersatzteile.

IBG Monforts Oekotec oil presses. what now?

admin — Wed, 22 Apr 2026 08:28:35 +0000

IBG Monforts Oekotec oil presses. what now?

A traditional company is no longer active. We explain what this means for your machine – and why Kambas Oleopress is the right place to go.

For decades, the name IBG Monforts Oekotec was a guarantee for high-quality cold pressing machines under the ‘Komet’ brand. Anyone who owns one of these robust machines asks themselves today an urgent question: Where can I still get reliable spare parts?

A brand with a long history

The IBG Monforts Group looks back on a remarkable company history. Founded by August Monforts in Mönchengladbach in 1884, the family business developed into an important industrial group with several sectors – including fluoroplastics, sliding bearing technology, rolling technology and finally the oil press division under the name IBG Monforts Oekotec GmbH & Co. KG.

The oil presses of the Brand KOMET – from compact desktop devices to industrial high-performance systems such as the K 240 – enjoyed an excellent reputation worldwide. The special feature: Instead of individual screws, pure conveyor screws were used, which ensured a gentle cold pressing process. Customers were oil mills, laboratories, delicatessens and development aid projects all over the world.

Why is IBG Monforts Oekotec no longer available?

The IBG Monforts Group has undergone a difficult restructuring process in recent years. The parent company had to file for insolvency at the end of 2020 – but was initially able to restructure itself through an insolvency plan procedure. The oil press subsidiary IBG Monforts Oekotec was still independent at the time and not directly affected.

But the end was also followed for IBG Monforts Oekotec GmbH & Co. KG: In March 2023, the preliminary insolvency proceedings were opened for the assets of IBG Monforts Oekotec. The company is no longer active on business since then. New machines are no longer produced, spare parts are no longer delivered directly by the manufacturer – and customer service is discontinued.

1884
- August Monforts founds the company in Mönchengladbach
decades
- Construction of the oil press division, brand ” is known worldwide
Nov. 2020
- Insolvency application of IBG Monforts GmbH & Co. – Oekotec initially not directly affected
March 2023
- Preliminary insolvency proceedings opened via IBG Monforts Oekotec GmbH & Co. KG – operation discontinued
Today
- No production, no sales, no spare parts service from the manufacturer

What does this mean for owners of an oil press?

Many operators of oil presses face a real problem: the machines have been running reliably for years – but sooner or later the pressing spindle, pressing cylinder / strainer or nozzle will wear out. Exactly then, the question of spare parts becomes a question of existence for the company.

‘My machine has been running for 15 years. But now I need a new screw – and the manufacturer just doesn’t exist anymore.’

Customers from all over Germany, Austria and the whole world regularly describe this situation to us. The good news: the machines have not become worthless. They are mechanically solid and can be operated with the right parts for many years to come.

✓ The most important things in brief

The Monforts Okeotec oil press continues to work perfectly - provided the wearing parts are replaced regularly. Kambas OleoPress manufactures and supplies compatible spare parts for the common oil presses and IBG Monforts Oekotec models.

Kambas OleoPress: Your partner for spare parts

As Cambas Oleopress we’ve been up from the start oil presses and their Spare Parts specialized. We know the machines of the IBG Monforts Oekotec exactly – their strengths, their typical wear points and the exact requirements for dimensional accuracy and material quality.

Our Spare Parts are manufactured according to our precise technical drawings and are compatible with the usual IBG Monforts Oekotec models. For you, this means: no time-consuming search, no guesswork – simply order and install.

Direct contact person

No call center, no long queues. We know your machine.

tested compatibility

Fitted parts for CA59, D85, DD85 and other models.

Quality from Germany and Europe

High-quality materials, precise production – for long service life.

fast delivery

Spare parts from stock or short-term production on request.

What spare parts do we supply for your machine?

The most common wear parts at IBG Monforts Oekotec / oil presses are press spindles (screws), press cylinders and nozzles. We have these parts in the program for you:

Model	press spindle/screw	Pressing cylinder/seier	Nozzle	press head
approx. 59-1h / approx. 59-g	available	available	available	available
D 85-1G / DD 85-G	available	available	available	available
S 120 f	on demand	on demand	on demand	on demand
K-Systems (K60–K240)	available	available	available	available

Your model is not listed Contact us – we will be happy to check the feasibility individually.

Do you have to switch to a new machine?

Not necessarily. If your oil press is still in good condition mechanically and only needs wearing parts, it is almost always worth repairing. These machines are robust and designed for many other years of operation.

However, if you oil press or a new plant need, we offer with our brand Oleo P Modern oil presses, according to the proven principle of cold pressing – in sizes P 8, P 20 and P 40, for micro-enterprises to industrial production. The special feature: The spare parts of our OLEO P machines are compatible with the usual wear parts of the IBG Monforts Oekotec oil presses. Existing compatible parts can be reused in our machines.

our tip
Let us clarify together whether a repair of your existing machine makes economic sense – or whether a new Oleo P oil press would be the better investment. We advise you honestly and without selling pressure.

Spare part found?
Just ask.

Describe your model and the required part – we will get back to you quickly and easily.Request spare parts now →

Der Beitrag IBG Monforts Oekotec oil presses. what now? erschien zuerst auf kambas OleoPress | Ölpressen und Ersatzteile.

blog-en – kambas OleoPress | Ölpressen und Ersatzteile

seeds

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

Spindle Types & Cylinder

Small Press

Hard Seeds

Soft Seeds

All 58 Seeds – The Complete Table

Not sure which spindle fits?

Cold-pressed vs. hot pressed: why the temperature decides on the quality

The efficiency of the cold pressing – why quality pays off twice

Kambas OleoPress The gold standard in cold pressing

IBG Monforts Oekotec oil presses. what now?

IBG Monforts Oekotec oil presses. what now?

A traditional company is no longer active. We explain what this means for your machine – and why Kambas Oleopress is the right place to go.

A brand with a long history

Why is IBG Monforts Oekotec no longer available?

What does this mean for owners of an oil press?

Kambas OleoPress: Your partner for spare parts

Direct contact person

tested compatibility

Quality from Germany and Europe

fast delivery

What spare parts do we supply for your machine?

Do you have to switch to a new machine?

Spare part found?Just ask.

Spare part found?
Just ask.