The almond line is short but each module controls a quality gate the market can see

Line modules

The almond cold-press line from intake to bottle

1. Step 1

   1 · Kernel sorting and inspection

   Grade by size and condition; remove shell fragments, insect damage, mold. Check moisture (target ≤7%). Record lot identity for allergen traceability. Broken kernels can be pressed but must be labeled separately.

2. Step 2

   2 · Optional blanching (skin removal)

   For pale cosmetic or mild culinary oil: hot-water dip at 80–90°C for 30 s, drain, then dry to ≤8% moisture at ≤35°C. Blanching adds a processing step and energy but produces a paler, cleaner-scented oil for premium positioning.

3. Step 3

   3 · 355/400 cold press (≤40°C)

   100 kg/barrel; 60-90 min cycle at 60 MPa. Monitor barrel temperature — if barrel surface feels hot (>45°C), wait one full cycle before reloading. Carbon-steel partition plates, twin pressure gauges, mechanical relief valves.

4. Step 4

   4 · Settling and fine filter

   Settle at room temperature (not heated — heat damages the oil) for 4–8 hours. Filter through 150–200 mesh. Food-grade oil may need a polishing pass. Cosmetic oil should be tested for peroxide value (≤3 meq/kg) before filling.

5. Step 5

   5 · Small-batch filling and labeling

   Glass bottles (50–500 mL) or cosmetic dropper vials for food and premium cosmetic. Sealed drums (10–25 L) for wholesale cosmetic. Allergen statement is required on all labels in most markets. Retain one sample bottle per lot.

Allergen control

Almond oil allergen handling is mandatory, not optional

Project boundary

What to confirm before scoping Almond Cold-Press Line

Almond Cold-Press Line should not be quoted from an equipment name alone. Check feed lots, target oil, post-press handling, and packing rhythm in one scope before deciding which Almond Oil Press modules stay. Factory cold-press page lists this oilseed — prioritize 355–500 (370–630 ton), pure press ~2 h/barrel.

When feed condition, moisture, impurities, batch weight, and product position are unclear, press tonnage and filter area become guesswork. Factory systems share 60 MPa and 2.2 kW motors; hot pure press is 30–40 min/barrel and cold pure press is ~2 h/barrel — cycle time matters more than brochure tonnage.

• Confirm whether feed is whole seed, kernels, pretreated material, or an existing semi-finished stream.
• Confirm whether the target is crude oil, filtered oil, bottled oil, drum ingredient oil, or a refining handoff.
• Hot cycle reference: pure press 30-40 min/barrel, ~1.5 h for 2 barrels with loading; cold pure press ~2 h/barrel, ~4.5 h for 2 barrels.
• Confirm batch rhythm, labor, changeover, retained samples, power (often 380V/50Hz/3ph), and site install conditions.

Factory model check

Match hot / cold models to factory hard data

Pin models to published factory specs before tonnage talk.

Hot 300/325: 300–325 ton, 60 MPa system, standard barrel Ø390×800 mm / max 100 kg, pure press 30–40 min/barrel, ~1.5 h for 2 barrels with loading, 2.2 kW motor. Cold 355/400/426/480/500: 370–630 ton, integrated frame, same 100 kg standard barrel, pure press ~2 h/barrel, ~4.5 h for 2 barrels with loading; optional Ø300 high-pressure barrel max 60 kg. Residual oil target ~≤5% (peanut hot often 6–8% measured).

• Standard barrel Ø390×800 mm, max ~100 kg crushed feed; optional Ø300 high-pressure barrel max ~60 kg.
• Cylinder material 27SiMn; cold frames are integrated molded steel; hot frames are typically H-type channel steel.
• Factory cold-press page lists this oilseed — prioritize 355–500 (370–630 ton), pure press ~2 h/barrel.

Equipment check

project scope needs to land in equipment interfaces

Once the route is clear, write the interfaces: how preparation feeds the press, how oil leaves the press, how filtration connects to tanks, and how packing receives finished oil.