Pressing with extrusion:

- One-level

- Two-level

During hot pressing the oilseed is deliberately heated up to the temperature about 100°C (mostly in large steam-heated cookers). Therefore the temperature of output oil and pressing cakes is close to this number (it is often necessary to cool them down). Heating up of oilseeds improves pressability (heating reduces viscosity of oil and increases further properties of structures of oilseeds that have an influence on the pressability). Therefore hot pressing shows bigger yield of oil.