As the two basic types of squeezing process of press, raw and cooked squeeze these two processes we can be said to be familiar, but the difference between each of these two processes and advantages and disadvantages, many people are just plain text but not quite understand. Today, Hongrun machinery for you to explain the difference between squeezed and squeezed raw oil press squeeze the advantages and disadvantages.

Health squeezing:
Raw squeezing is in the case of non-heating oil, after screening clean directly into the press for crushing. Such a crushing method is difficult to squeeze clean at one time, the resulting cake also has oil content. Raw press squeezing clean need more than twice, and squeezed out of the oil taste is not particularly fragrant.
  The advantage of raw squeeze is that the oil has pure natural characteristics, avoiding the adverse effects of the traditional high-temperature oil squeezing process and more completely preserving the various physiologically active substances in the edible oil. Raw oil color clear, can not afford to foam, it will not appear Moxibustion phenomenon.

Cooked:
Cooked squeeze is the oil after the baking heat only after pressing. This kind of squeezing method can clean oilseed oil once, and has mellow smell, high yield, less residue and easier to save. The pressed cakes are almost oil-free and can be selected for use in the production of oil-free cake.
  The disadvantage of cooked press is that in the course of frying, there may be occasional squandering phenomenon. Because of the high temperature treatment of oil, the color of the pressed oil is darker, and the oil is not good looking.