Cocoa Butter Press Machine Price
- Fast pressure rise, low pressure loss, and stable operation.
- Even squeezing helps improve cocoa butter extraction efficiency.
- Heating system supports smoother cocoa oil filtration.
- Efficient filtration helps improve cocoa butter quality.
- E-mail: sales@vortechglobal.com
- Categories: Cocoa Processing Equipment
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Product Details
Product Specification
| Model | Material Box (mm) | Each Charging (kg) | System Pressure (MPa) | Working Pressure (T) | Material Pressure (MPa) | Motor (kW) | Boundary Dimension (mm) | Total Weight (kg) |
| VTP-230 | 230 | 8 | 60 | 170 | 40.9 | 2 | 1000 × 970 × 1420 | 1050 |
| VTP-250 | 248 | 10 | 60 | 180 | 37.1 | 2.2 | 1000 × 960 × 1430 | 1250 |
| VTP-260 | 260 | 13 | 60 | 227 | 42.9 | 2.6 | 1150 × 980 × 1460 | 1550 |
| VTP-300 | 300 | 17 | 60 | 343 | 48.6 | 3 | 1180 × 1000 × 1620 | 1760 |
Cocoa Butter Extraction Extraction Process
The cocoa oil extraction process is completed through stable hydraulic pressing. After roasted cocoa nibs or cocoa liquor are loaded into the press chamber, the machine applies high pressure to separate cocoa oil or cocoa butter from the material.
Working Process
1. Start the Pressing System
After the cocoa oil press machine starts working, the main press begins to apply pressure. The pressure gauge gradually rises to about 55–60 MPa.
2. Automatic Pressure Control
When the pressure reaches the set range, the pump stops automatically. As the pressure drops to around 54 MPa, the pump restarts to maintain stable pressing pressure.
3. Continuous Oil Extraction
Through repeated pressure cycles, cocoa oil is gradually extracted from the cocoa material. As extraction continues, the interval between pump start and stop becomes longer.
4. Extraction Completion
When cocoa oil drips slowly, about one drop every 3–4 seconds, the oil extraction process is nearly complete.
5. Stop and Unload Materials
After pressing, stop the pump, release the pressure, open the top cover, and unload the pressed cocoa cake for the next processing step.
