1. According to different oils, master the pressing temperature and moisture content of the cake.
2. When pressing, lower the lower top plate to a lower position, loosen the movable tie rod nut, pull out the two movable pins, and turn the movable tie rod to one side. After the cake is loaded into the press chamber in turn, the movable pull rod is turned back to the original position and fixed, and the pre-pressing is first pressed until the oil sees the oil and the processing is kept fresh. The piston is returned, and the remaining cake is loaded for formal pressing. The general hydraulic oil press can load 20 cakes. Piece.
3. When squeezing the handle, press lightly and evenly. Do not use excessive force. Otherwise, accidents may easily occur.
4. Squeeze oils with high oil content, such as peanut kernels, rapeseeds, etc., use a low-pressure pump for the first time, and switch to a high-pressure pump after the oil is discharged.
5. If the pointer of the pressure gauge does not return to the zero position during work, it should be checked, repaired or replaced in time.
6. Open the oil return valve, the oil will automatically flow back to the oil tank, the piston will automatically fall, and the squeeze can be unloaded.
