HUM OIL PRESS; it is designed to produce oil and cake, by extracting oil by pressing oil seeds in the worms of the press after they are conditioned at cooker. According to the entry conditions of the next extraction unit, required amount of oil is left in cake. The construction of the press has a very important role in ensuring accuracy of the oil amount to remain in cake and the capacity.
HUM Press consists of a continuous, helical thread that revolves within a stationary, perforated cylinder. As the shaft turns, there is a reduction in volume that results in pressure in the pressing section. The extracted oil flows through the slots distributed over the barrel circumference. The foots-laden extracted oil collected in the oil pan is delivered to the HUM Oil Foots Separator (HFSP). Oil cake leaves the HUM Press through an adjustable conical annular cross-section and is then delivered to the HUM Cake Cooler (HCCL)
Design, material and life time of the cage bars, scraper bars and worms is very critical. Also, the motor, belt-drum, reducer, press main shaft, bearings and the body, where the pressing power is transmitted, have been developed to meet the demand in the best manner using the most advanced technology and engineering. The importance of research-development is ever increasing in today’s economy, where competition at the highest level is being experienced. Firms are could only survive by attaining and using the technological developments in the shortest time.
HUM Oil Cold Presses (HCPR) is designed for single-finish pressing without seed preheating, or for pressing at low temperatures. HUM Oil Cold Press (HCPR) processes removed hulls in HUM Dehulling (HDHL) that has been crushed in HUM Crushing (HCRC) according to its type, as well as uncrushed feedstock.
HUM Oil Finish Presses (HFPR) are designed for single-finish pressing without following HUM Extraction (HEXT) the finish press processes cleaned in (HDHL), crushed in (HCRC) and hydro-thermally prepared seed.
HUM Oil Pre-Presses (HPPR) is designed for pre-pressing in HUM Oil Seed Preparation (HPRP) for HUM Extraction (HEXT), or as the pre-stage for secondary pressing operation. The finish press processes cleaned in (HDHL) crushed in (HCRC) and hydro-thermally prepared seed.
With the modifications and the renovations made in the new model Oil Screw Presses, which are the latest product of HUM’s research and development activities,
|OIL SCREW PRESS||Full Press||Pre-Press|
|Type||NYP 15F||NYP 30F||NYP 60F||NYP 15||NYP 30||NYP 60|
|Capacity (ton/day)||Sunflower, Canola||25-35||50-60||90-100||130-150||250-300||500-600|
|Oil content in cake (%)||5-8||5-8||5-8||17-20||17-20||17-20|
|Main motor power (kW)||75||160||315||110||250||500|
|- Length (mm)||4900||5200||7200||4900||5200||7200|
|- Width (mm)||900||1000||1200||900||1000||1200|
|- Height (mm)||1600||1600||1700||1600||1600||1700|
|- Inlet height (mm)||2050||2050||2250||2050||2050||2250|
|Excluding main motor (kg)||10.850||13.050||26.200||10.850||13.050||26.200|
THE DISTINGUISHING PROPERTIES OF HUM OIL SCREW PRESSES
Oil seeds must be cooked in cooker beforehand in order to improve oil productivity and to evaluate cake better. So, during pressing seed gains an appropriate structure and oil cell is easily broken down, releasing oil and humidity. Humidity, which is released by the gradually increasing temperature, is removed from the vents. With the adjustment of seed temperature in the cooker, optimum seed properties, which must be attained before and after pressing, are obtained. In practice, cooker diameter, heating surface, steam pressure and blending rate is determined based on press capacity.
HUM Cooking is engineered for the cooking and/or conditioning of oilseeds during the HUM Oil Seed Preparation (HPRP) process previous to the HUM Oil Pressing (HPRS) or HUM Flaking (HFLK). Vertical multi-stage cookers with floors or horizontal rotary conditioners of simple stage and big size are used. Besides sterilizing and decontaminate the seeds, this process objective is to provide them with plasticity, reduce the oil’s viscosity and clot the proteins.
THE CHANGES AFFECTING OIL PRODUCTIVITY BY HEATING IN THE COOKER
THE PROPERTIES THAT MAKE HUM COOKER EXCLUSIVE;
Before sending the foot oil to the decanter or metallic filters for filtration, it’s needed to use HUM Oil Foots Separator (HFSP) for decreasing foot content in the oil to a reliable levels. Foots Separator is an equipment with a shape of prismatic tank, taking the foots from the deep by the help of chain pallets and separating these foots from the oil by the help of special section screens which are located on top of the oil level, and discharging these foots by the help of screw conveyor.
The temperature of oily cake coming from screw press, is too high for processing in the extraction. In order to enter the cake into the extractor, it’s temperature is needed to be decreased to 50 - 55 ’C. HUM Cake Coolers (HCCL), such as horizontal type, with pallet, with fixed special sectional screen, with aspiration system are used for cooling of many kind of oily seed cake.