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

How does a snail press work? Cold pressing of oil explained

Die Schneckenpresse ist das Herzstück jeder modernen Kaltpressanlage. Was von außen wie ein robustes Stück Industrietechnik wirkt, verbirgt im Inneren ein faszinierendes Zusammenspiel aus Physik, Materialkunde und präziser Ingenieursarbeit – das Ergebnis: reines, naturbelassenes Öl ohne Lösungsmittel oder Hitze.

1. The basic principle of the screw press

A Screw press – also an expeller or screw extruder called – works on a physical principle that is as elegant as it is effective: Mechanical pressure due to rotating displacement. a spiral Snail rotates in a fixed, perforated cylinder / strainer. The oily pressed material – seeds, seeds or nuts – is reduced by the snail movement towards a narrowing Nozzle transported. Pressure builds up continuously until the oil is literally pressed out of the cell tissue and runs through the perforations of the cylinder.

What makes this process so efficient: It’s one continuous process. Unlike the historic batch press, where one portion of seeds had to be pressed and then removed, the screw press runs continuously. Seed is filled in at the top, oil drains on the side, and the dried press cake leaves the machine at the end of the cylinder – a closed, efficient cycle.

2. The three core components in detail

Each screw press consists essentially of three main mechanical components that enable pressing in their cooperation. Their condition and their quality largely determine the yield, oil quality and the lifespan of the entire system.

The pressing spindle: the heart of the machine

The press spindle – often also called “snail” – is the moving soul of oil press. It is mostly made of hardened steel and has spiral corridors. The hardening of the steel is standard for the Kambas Oleopress.

The quality of the screw is decisive for the overall pressing performance. If it becomes dull or worn, the built-up pressure decreases, the yield decreases and the oil quality suffers noticeably. A worn screw is therefore one of the most common maintenance problems – and should be detected and remedied at an early stage.

The press cylinder: separation of oil and solid

The press cylinder Encloses the screw like a tight-fitting pipe and is the component that actually separates the oil and solids. He has fine holes. When the material is compressed, the liquid oil enters through these openings – the solid part, the press cake, cannot pass through and is further transported to the nozzle.

The precision of the gap between screw and cylinder is critical: too tight, and friction generates unwanted heat; Too far and the pressure collapses. Modern cylinder steel must meet high compressive strength, wear resistance and food suitability at the same time.

The nozzle: pressure regulator

At the end of the pressing cylinder is the Nozzle and the press head – The nozzle is a seemingly simple but functionally decisive component. It works like an adjustable bottleneck: the further closed it is, the higher the back pressure built up in the cylinder. Higher pressure usually means better oil yield – but also higher temperature development through friction. The nozzle adjustment is therefore the most important parameter for controlling the ratio between yield and quality.

3. The pressing step by step

The actual pressing process takes place in several physically clearly distinguishable phases, even if the transition between them is fluid:

• 1

  Befüllung und Einzug

  Das Saatgut fällt aus dem Trichter in den Einzugsbereich der Schnecke. Hier hat die Schnecke noch eine weite Steigung und transportiert das Pressgut zügig nach vorne. In dieser Phase findet noch kaum Kompression statt – es geht rein um den Materialeinzug. Bei manchen Saaten wie Sonnenblumenkernen mit Schale kann hier bereits ein leichtes Aufbrechen der Schalen stattfinden.

• 2

  Kompressionszone

  Mit zunehmender Annäherung an die Düse verringert sich die Gangtiefe der Schnecke. Das Volumen schrumpft – der Druck steigt. Die Zellen des Saatguts werden mechanisch deformiert und schließlich aufgebrochen. Das in diesen Zellen enthaltene Öl wird freigesetzt und beginnt, durch die Schlitze des Presszylinders nach außen zu fließen. Dieser Moment – wenn aus der trockenen Masse erstmals klares, goldenes Öl herausläuft – ist der Kern des gesamten Verfahrens.

• 3

  Maximaler Pressdruck an der Düse

  Unmittelbar vor der Düse erreicht der Druck sein Maximum. Das verbleibende Öl wird buchstäblich herausgequetscht. Gleichzeitig reibt das trockene, kompakte Pressgut verstärkt an den Metallwänden – hier entsteht die meiste Reibungswärme. Bei Kaltpressung ist es das Ziel, diese Temperatur durch angepasste Einstellungen unter 27–50 °C zu halten.

• 4

  Presskuchenauswurf

  Was die Düse verlässt, ist der Presskuchen – ein fester, trockener Strang aus dem entölten Pflanzenmaterial. Je nach Saat und Maschineneinstellung enthält der Presskuchen noch 8–15 % Restöl. Er ist wertvoll: als Tierfutter, Dünger oder Rohstoff für die Lebensmittelindustrie. Ein gleichmäßiger, fester Presskuchen ist ein gutes Zeichen für eine optimal eingestellte Presse.

• 5

  Ölsammlung und Vorabfilterung

  Das abgelaufene Öl wird in einer Wanne unter der Presse aufgefangen. Es ist in diesem Zustand noch trüb und enthält feine Schwebstoffe – Zellbestandteile und natürliche Trubstoffe. Dieses „Rohöl” kann entweder direkt als naturtrübes Öl abgefüllt oder über eine Filterpresse weiterverarbeitet werden, um ein klares, haltbareres Endprodukt zu erhalten.

4. What does ‘cold pressed’ really mean?

The term ‘cold pressed’ is defined by law and is therefore not a pure marketing promise. According to the European standard, oil may only be described as ‘cold pressed’ if it was obtained exclusively by mechanical pressure and the temperature does not exceed 27 °C throughout the process. In practice, many manufacturers speak of a limit of up to 50 °C as long as no external heat source is used – there are slight differences here, depending on the certification system.

“Cold-pressed does not mean that there is no heat at all – but that no heat supplied will. The difference is crucial.’

For comparison: In industrial hot extraction, the seed is heated to up to 120 °C before pressing in order to unlock the cells and maximize the yield. Solvents such as hexane are then used to remove the remaining oil. The finished oil must then be refined, deodorized and often enriched with vitamins because the heat has destroyed the natural ingredients.

Cold-pressed oil, on the other hand, retains all natural vitamins (especially vitamin E), antioxidants, secondary plant substances, characteristic aromas and the variety-specific taste. It is the most natural oil that can be obtained from a plant.

5. Screw Press vs. Other Procedures

6. Wear, Maintenance and Spare Parts

The mechanical stress in a screw press is considerable. press spindle, Cylinder, press head and Nozzle are under high pressure in continuous use and are in direct contact with hard, abrasive pressed goods. This leaves a visible mark over thousands of hours of operation.

7. Which seeds can be pressed?

One of the great strengths of the screw press is its versatility. With the correct setting of speed, nozzle opening and – in some models – temperature control, almost any oil-containing plant seed can be processed.

Classic oilseeds Such as rapeseed, sunflower, flax and hemp are among the most pressed raw materials. They have a high oil content of 30-50%, flow well through the machine and deliver a high yield. Rapeseed oil and sunflower oil in particular are made cold-pressed on a large scale.

nuts and kernels Such as walnut, hazelnut, almond, pumpkin seed and sesame often require a little less pressure and special care, as their valuable oil content is quickly damaged by overheating. However, the result – a high-quality, aromatic nut oil – completely justifies this care.

Exotic specialty oils Such as black cumin, milk thistle, grape seed oil, argan oil or rosehip oil are becoming increasingly important. Many of these oils are only offered cold-pressed, as their valuable ingredients – gamma-linolenic acid, silymarin, OPC – are heat-sensitive. Here the screw press shows its quality strengths to the full.

Native cereal germs Such as wheat or corn germ can also be pressed, but with a significantly lower yield of less than 10%, which limits the economic use to high-priced niche products.

8. Conclusion: Why the screw press is convincing

In many decades of technical development, the screw press has gold standard of cold oil production – and for good reason. she unites Efficiency, Continuity and Quality in a compact, low-maintenance machine assembly. Whether for hobby use with a table device, rural direct marketing or medium-sized oil mill operations: The screw press reliably supplies natural oil from a wide range of raw materials.

Their decisive advantage over industrial processes is not only in the quality of the final product, but also in the Transparency of the process. Anyone who is standing in front of an ongoing snail press and sees how clear, scented oil runs out of dry seeds within minutes, understands in a moment what cold-pressed really means. This direct, honest added value makes the screw press the ideal tool for consumers and direct marketers.

The three core components – press spindle, cylinder and nozzle – are the wear parts that determine the quality and economy of the operation. Anyone who keeps an eye on them, checks regularly and replaces them if necessary will enjoy a good snail press for decades. That’s exactly what we’re at Cambas Oleopress your reliable partner.

Der Beitrag How does an oil press work? erschien zuerst auf kambas OleoPress | Ölpressen und Ersatzteile.

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.

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.

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.

In this article, we explain what requirements are necessary, which machines are required and what costs are incurred when a small oil mill is founded.

Why set up your own oil mill

Own oil production offers several advantages:

• higher value creation in agriculture
• Direct marketing of regional products
• Increasing demand for cold-pressed oils
• Use of own raw materials such as rapeseed or sunflowers

Many companies use oil pressing machines to sell vegetable oils directly in the farm shop or regionally.

Which seeds are suitable for oil production?

Various oily seeds can be processed in an oil mill.

Typical raw materials are:

• Rape
• sunflower seeds
• Linseed
• Sesame
• pumpkin seeds
• soybeans

Here is a list of seeds: seeds

Depending on the plant, the oil content is between 30% and 50%. It is particularly common in Germany Rape oil produced.

Which machines do you need for a small oil mill?

The most important machine is the oil press machinewith which the vegetable oil is pressed from the seeds.

Typical equipment of a small oil mill:

1. Oil Pressing Machine

The oil press is at the heart of production. It mechanically presses the oil out of the seeds.

2. Cleaning unit

Seeds are cleaned before pressing to remove impurities.

3. Oil filter

After the pressing process, the oil is filtered to remove suspended matter.

4. Storage tanks

The finished oil is stored in tanks or containers.

5. Bottling plant

Bottles or canisters can optionally be filled directly.

Production capacity of a small oil mill

The production output depends on the oil pressing machine used.

Example:

• Small oil press: approx. 10-40 kg seeds per hour
• Medium system: approx. 50-150 kg per hour
• Industrial: several hundred kg per hour

The actual amount of oil depends on oil content of the seeds off

Costs for setting up an oil mill

The investment costs vary greatly depending on the size of the system.

Typical cost ranges:

In addition, there are costs for:

• building or production room
• power supply
• Storage and bottling
• packaging and sales

legal requirements

Certain regulations must be observed when selling vegetable oil.

These include:

• food hygiene regulations
• Registration at the trade office
• Labeling of the products
• quality controls

Many small oil mills sell their products directly via:

• farm shops
• weekly markets
• regional dealers
• online shops

Is a small oil mill worth it?

An oil mill can be economically interesting for farms, as it creates an additional source of income.

Benefits:

• Use of own raw materials
• regional marketing
• Increasing demand for high-quality cooking oils
• Higher margin than when selling raw materials

Especially in combination with Direct Marketing a small oil production can be very profitable.

Help with the foundation?

Do you have any questions or are you looking for specific support for your startup? Don’t hesitate: Talk to us. We look forward to learning more about your idea and accompanying you on your way to success.

conclusion

Founding your own oil mill can be an attractive opportunity for farms and small businesses to produce high-quality vegetable oils and market them regionally. With the right oil pressing machine and well-planned production, various seeds can be efficiently processed into edible oil.

Suitable oil pressing machines for small oil mills

Suitable for the production of cold pressed vegetable oils Modern oil pressing machines With high efficiency and durable technology.

Request advice on the right oil press machine now

Der Beitrag Founding the oil mill – costs, machines and requirements erschien zuerst auf kambas OleoPress | Ölpressen und Ersatzteile.

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:

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.

If you want to press rapeseed oil yourself, you have a question that decides on the yield and quality: When is the seed really ripe – and what conditions must be met when pressing? This guide will give you practical answers.

1. Harvest time: the most important factor for high-quality rapeseed oil

When is rapeseed ready for harvest?

Rape should be harvested when the moisture content of the seed has dropped to 8-10%. This usually corresponds to the stage in which the pods have taken on a brown-yellowish color and a rattling can be heard when the plant is gently shaken.

• Pod color: brown-yellow to dark brown
• Grain color: dark brown to black
• Moisture content: below 10% (measurement with moisture meter recommended)
• Period: Typically late July to mid-August in Germany

What happens when the harvest is too early or late?

Early harvesting leads to increased chlorophyll content – the oil becomes greenish and bitter. Harvesting too late increases the risk of pod bursts and thus harvest losses, and the risk of fungal infestation increases.

2. Seed preparation: This is how the optimal pressing process succeeds

Drying and Cleaning

Before putting rapeseed in the oil press, the seed should be cleaned and dried to a maximum moisture content of 8%. Moist seeds lead to reduced yield, blockages in the screw and increased wear on the pressing cylinder and nozzle.

• Cleaning: Removal of dirt, straw and foreign bodies
• Storage before pressing: dry, ventilated, temperature 15-20 °C
• Measure Humidity: Ideal 6-8%

preheating of the seed

Lightly preheated seed (30-40 °C) flows more evenly into the press and improves the oil yield.

3. Temperature management in pressing – the key to quality

What doescold pressed?

For oils other than olive oil, there are hardly any specific EU legal definitions for “cold pressed”. This is a generally recognized method of manufacturing without the supply of heat (often mechanically below 40 °C), which is not as strictly controlled as with olive oil.

How do you regulate the temperature?

The temperature can be controlled via the pressing speed, the nozzle diameter and – in advanced machines such as the Oleo P 20 or Oleo P 40 – via integrated temperature control systems.

4. Optimize yield – tried and tested tips

Typical yields in rapeseed

350-430 ml of oil can be pressed from 1 kg of rapeseed, depending on the machine setting and seed quality. The press cake still contains about 12-18% residual oil and can be used as a high-quality animal feed or fertilizer.

• Optimal Yield: 380-420 ml/kg Seed
• Press cake residual oil content: 12-18%
• Pressing speed: slower = more pressure = higher yield (but higher temperature)

5. Maintenance: What is often overlooked

Check wear parts regularly

The most common problems with rapeseed oil pressing are caused by worn screws, knocked-out cylinders or clogged nozzles. Regular control significantly extends the life of the machine and ensures consistent quality.

• Screw (press spindle): check for material loss and grooves
• Press cylinder: pay attention to cracks and even wear
• Nozzle: Clean after each pressing layer

conclusion

Pressing rapeseed oil yourself is a worthwhile task – provided that the harvest, drying, temperature and machine care are right. With the right know-how and a reliable oil press, you can produce high-quality, cold-pressed rapeseed oil in consistent quality.

Der Beitrag Press rapeseed oil yourself erschien zuerst auf kambas OleoPress | Ölpressen und Ersatzteile.

If the oil press is no longer running smoothly – the oil throughput drops, the machine vibrates or the press cake looks uneven – the question immediately arises: Is the problem with the screw, on the pressing cylinder, on the pressing head or on the nozzle? This guide will show you how to systematically narrow down the cause without buying unnecessary parts.

1. How the four main components work together

Before we come to the diagnosis, briefly about the function: screw (press spindle), pressing cylinder, press head and nozzle work as a system. The screw transports and compacts the seed in the pressing cylinder. The press head – an independent, replaceable component – forms the end of the pressure chamber and directs the compressed material to the nozzle. The nozzle regulates the resistance at the outlet. If one of these four components is worn out, it always affects the others as well.

2. Symptoms and Their Probable Cause

The following table will help you narrow down the likely source of damage based on the symptoms observed:

3. Visual inspection: What you can recognize without tools

Check snail

Remove the snail and place it on a flat surface. Pay attention to:

• Loss of material at the screw coils (recognizable by flattening)
• called or deep scratches along the auger passages
• visible asymmetry or bending
• Discoloration due to overheating (blue-brown)

Check press cylinder

Hold the pressing cylinder against the light and look through both sides:

• Cracks or cracks in the wall
• Uneven inner surface wear
• Deposits or deformations at the drainage area (holes)

Check press head

The press head is an independent spare part and sits at the outlet of the press cylinder. Check:

• Seat and fit: Is the press head still tight and flush?
• Check contact surfaces for flare and uneven wear
• Inner surface on grooves, cracks or material loss
• Pay attention to oil marks at the press head transition – an indication of a leaking fit

Check nozzle

The nozzle is the cheapest spare part and often the first candidate with declining performance:

• Check diameter with gauge – a knocked out seat increases the opening diameter
• Uneven signs of wear on the cone
• cracks or breakouts

4. The Diagnostic Checklist: Step by Step

Go through these points in turn before ordering spare parts:

1. Check the nozzle first (cheap, quickly replaceable) – does that solve the problem?
2. Check the press head for the fit, fit and wear – traces of oil at the transition?
3. Measuring screw for material loss (thrust gauge): deviation >0.5 mm = exchange recommended
4. Check press cylinder for cracks and ovality
5. Carry out test run with cleaned and calibrated seed
6. Measure oil yield and compare with reference value

5. Repair or swap? The decision support

As a rule of thumb, if the wear accounts for more than 10-15% of the original diameter or cracks are visible, swapping is more economical than continuing to operate. A worn part always loads the neighboring component.

• Nozzle: almost always swap – low price, big effect
• Pressing head: Replace in case of leakage at transition, visible material loss or poor fit
• Snail: Exchange in case of visible material loss or vibration
• Press cylinder: Replace for cracks, strong ovality or leakage

6. Model-specific notes (IBG Monforts / )

For owners of older IBG Monforts presses (CA59, D85, DD85, S120F, K-Series): Original parts are no longer available since the insolvency in March 2023. Kambas OleoPress supplies compatible spare parts – screws, press cylinders, press heads and nozzles – for all common models, in tested quality and with direct specialist advice.

conclusion

A systematic visual inspection saves time and money. In most cases, the symptoms can be clearly narrowed down whether the screw, pressing cylinder, press head or nozzle cause the problem. Always start with the cheapest component – the nozzle – and work your way up to the more elaborate snail. Don’t forget the press head: It is often overlooked as an independent spare part, but is a common cause of leakage and pressure loss.

Der Beitrag Oil press spare part diagnosis erschien zuerst auf kambas OleoPress | Ölpressen und Ersatzteile.

Black cumin oil is much more than a simple food additive. Whether in naturopathy, cosmetics or as a valuable addition to animal feed – the demand for freshly pressed, pure black cumin oil is constantly increasing.

But the small, deep black seed has it all. If you want to produce premium quality black cumin oil yourself, you have to consider a few technical tricks. We’ll show you what’s important.

Why real cold pressing is mandatory for black cumin

The valuable ingredients of the black cum – above all the essential oil thymoquinosis – are extremely sensitive to heat. If the temperature rises too high during the pressing process, these active ingredients evaporate and the oil loses its healing power and its characteristically sharp taste.

The rule of thumb: Real cold pressing means that the oil presses the press with a temperature of below 40°C to 50°C leaves. This is the only way to preserve the vitamins, unsaturated fatty acids and essential oils in full

Why press black cumin oil yourself?

Oils offered on the market are often stored for a long time or come from extraction processes in which heat the valuable ingredients such as thymoquinone can destroy. Whoever presses himself guarantees:

• Maximum Density Density: Only the real cold pressing (below 40°C) gets the essential oils.
• Absolute purity: No waste oils or additives.
• Freshness guarantee: The typical spicy aroma is most intense with freshly pressed oil.

The technical challenges

Black cumin seeds are small, very hard and have a comparatively low oil content (approx. 30-35%). For the oil press, this means:

1. High wear: The hard seeds act like abrasives on the spindle and cylinder.
2. Precise temperature setting: In order not to exceed the 40°C limit, the frictional heat must be precisely controlled.
3. Nozzle selection: Choosing the right nozzle decides whether the machine is ‘clogged’ or the oil runs clean.

Tips for the perfect result

• Seed Quality: Pay attention to the origin. Egyptian black cumin (Al-Baraka quality) is considered to be of particularly high quality due to the intense sunlight.
• Preparation: The seed should be clean and dry (moisture below 7%).
• The right machine: Our Oleo P Series is specially designed for such demanding seeds. Thanks to the robust construction and the fine adjustability, you can achieve an optimal yield without overheating even with hard seeds.

Professional tip: Use the press cake! Black cumin press cake is an excellent supplementary food for horses and dogs, as it strengthens the immune system and can even help ward off ticks thanks to the remaining essential oils.

Step-by-step: Press black cumin oil properly

1. Cleaning the seed: Before the seed gets into the funnel, it must be absolutely free of stones or foreign bodies in order not to damage the snail.
2. Moisture control: The seeds should have optimal residual moisture (usually around 6-8%). too dry seed dusts and blocks; Seed too moist gives a muddy emulsion.
3. The pressing: Start the press and adjust the nozzle to create a firm, even press cake (the so-called ‘pellets’).
4. The sedimentation (rest phase): Leave the freshly squeezed, cloudy oil in a cool, dark room for a few days. The suspended matter settles on the ground. After that, you can peel and fill the oil at the top.

Ready for your own black cumin oil?

Regardless of whether you want to optimize an existing system or are looking for a new, robust oil press for special seeds: we at Kambas Oleopress In Mönchengladbach, the know-how and the long-lasting technology provide you.

• Do you own an older or IBG-Monforts press? We have the exactly compatible and matching ones wearing partsto get your machine fit for black cumin.
• Do you want to join a new one? Let’s talk about our compact and efficient screw presses speak.

Der Beitrag Black cumin oil cold pressing: how to make the liquid gold in premium quality erschien zuerst auf kambas OleoPress | Ölpressen und Ersatzteile.