2. The thickness of the cake reflects the pressure of the press chamber. The general rule is similar to the looseness of the round row, that is, the oil plant content should be higher with less pressure, the cake should be thin, the round row should be pressed (with the pressing nut); the oil plant content should be more, the pressure of the chamber should be smaller; the cake should be thicker, the round row should be looser.
The suitable thickness of cake is: Soybean: The first press should be slightly thicker than 1-1.5 mm or so; the second press should be about 0.5-1 mm thick. Cottonseed: Press it once, and the cake thickness is about 1-2 mm. Peanut kernels: generally cold pressed 2-3 times, cake thickness of about 1-2 mm.
In oil extraction, due to different factors, the thickness of cake should be determined according to the situation of cake production. The optimum thickness of cake is when oil production is the strongest. The determination of the thickness of the cake mentioned above must not be carried out according to the condition of the cake. The optimum thickness of the cake is when the oil is most abundant. The determination of the thickness of the cake mentioned above must not be rigid.