1.  Flow chart of rapeseed oil press equipment

Rapeseed---sheller---crusher---cooker---flaker---leaching(extractor)

2.  Introduction of rapeseed oil press equipment
It refers to all the preparative process from oilseed to extraction,including cleaning, cracking, conditioning, flaking, cooking, the preparation directly affects the oil making. 
Cleaning:

A) Screenings B) Air-blast separation C) Magnetic separation and de - ironing D) Gravity separation stone E) Water separation impurity F) Dust cleaning 
Cracking:

Through the processing of crushing equipment make the large particles of oil seed or oil cake suitable for processin Uniform particle size, no oil out,no lump,less powder,as to peanut and soybean, make into 6-8 petals is OK. the length of the pre-pressed cake particle is 6-10 is good

Conditioning:

Through to the moisture and temperature adjustment, increase the oil seed plasticity.adjusting the moisture and temperature , so that increase the oilseed plasticity,Reduce powder when flaking and sticky roller, in order to ensure the quality of the flakes. conditioning can also reduce the vibration of the machine when flaking roll wear, in order to facilitate the flaking operate normally.

Flaking:  

Flaking purpose:The fuel cell wall damaged, then shorten the oil discharged from the oil seed away. Flaking requirements: the thickness is uniform, moderate size, no out oil, less powder, and with a certain degree of mechanical strength Flakes thickness requirements: soybean 0.3 mm, cottonseed O.4 mm, rapeseed 0.35 mm, peanut 0.5mm. The powder quantity requirements: the power is not more than 3% through a 20 mesh sieve 
Cooking: 

It means the flakes through moist, heated, steamed and fried turn into cooked flakes.Cook purpose:
►   to make the protein heated,then denatured,and then agglomeration increase the permeability of the cell wall, then the oil is easy to outflow; 
►   to gather the small oil drop into big oil drop
►  Reduce the viscosity of the oil to make it easy to flow cooking requirements: flakes should be cooked evenly, internal and external are consistent, cooked flakes' moisture, temperature and structured have to meet the oil making requirements. wet cooking (moisture:more than 12% water), dry cooking

3.Technical specification: