U.S.
Solid® • USS-DBS Models • All Rights Reserved • Page 9
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Solid®
• 1200 E.55th Unit C, Cleveland, OH, 44103 • www.ussolid.com
U.S.
Solid® • USS-DBS Models • All Rights Reserved • Page 10
U.S.
Solid®
• 1200 E.55th Unit C, Cleveland, OH, 44103 • www.ussolid.com
VII. Processing and Storing Oil
Because the oil that is pressed out contains liquid from the raw materials, the
coloration of the oil will vary with the material used. Peanut oil, walnut oil,
and white sesame oil should appear a light ivory. Black sesame oil will appear
a light black. The colors of these liquids will change depending on heat used
during the drying out process.
Once the oil is pressed from the raw material, store it at room temperature
overnight. The oil will naturally separate from the other liquids without any
filtering. The longer you store your mixture at room temperature, the more
complete the separation will be. Once the oil is completely separated, you can
bottle it and store in your fridge, or keep it at room temperature. It is recom-
mended to use oils within 60 days of pressing.
Note: The oil quality will be a reflection of the raw materials used. Raw ma-
terials of low quality, aged, or kept in poor conditions, will yield cloudier and
lower quality oil. Therefore it is important to use the best quality raw materials
possible for oil pressing.
The heating temperature and control of the raw materials is a vital part of
the process. Microwave ovens are the preferred method for heating. Items
should be heated until soft to the bite. A 3 minute heating is a good start
time, though times will vary dependent on the raw material used and the age
of the material.
Raw materials should never be put into the machine when wet. This will lead
to damage of the machine, and inefficacy of oil extraction. Similarly, overly
dry materials will not produce oil, instead a dry powder. If this happens, stop
pressing immediately.
To avoid these occurrences, start with small quantities of raw materials, to
make sure the heating time you use is appropriate.
Additionally, limit the quantities of raw materials used. Using an excessive
amount will allow some to cool while in the hopper, which will lead to mal-
function.
VIII. Preparing the Raw Materials
IX. Raw Material Guide
Camellia seeds
Camellia seeds are special. They can be dried out enough for pressing with
only exposure to sunlight. In case this does not do the trick, or there is no am-
ple sunlight, they can be put into the microwave and heated for 3-4 minutes,
roughly 35 oz. at a time. Before pressing these seeds, larger pieces should
be broken into pieces the size of a peanut kernel. Do not crush the seeds to
be too small, as they will be unable to enter the chamber themselves. For
camellia seeds, press them after they have cooled, but use a small amount at
first. There can be large variations in moisture content in camellia seeds, and
using small batches reduces this problem. There should be no water left in
the camellia seeds during pressing, and it should produce yellow colored slag,
which is an indication of optimal oil extraction.
Flaxseed
Flaxseed differ from other seeds because they also contain a layer of jelly. The
longer they are stored, the higher the viscosity of the flaxseed gum becomes.
Lower temperatures also contribute to higher viscosity and less oil extraction.
If either of these conditions are present, there is a possibility of no oil being
extracted, instead only powder.
When pressing flaxseed, first turn on the heating switch and heat for 20 min-
utes. You can turn off the heating during hot days (just don’t shut off it during
cold days or if the flaxseed have been stored for a long period, otherwise only
powder comes out). Put raw materials in and start pressing. Because of their
layer of jelly, during cold days, even though you heat them, powder tends to
come out at the oil outlet. You can first pre-heat the raw materials and then
press them. If oil overflows in the slag notch or outflows from the four screws
at the pressing chamber, please dry the flaxseeds or mix them with 10-20%
cooked soybeans (eating raw soybean oil can cause diarrhea). Add a suitable
proportion of soybeans until there is no overflow. Slowly add more soybeans
if necessary and take advantage of the characteristics (less oil) of soybeans to
bring the water out.
Note: No matter which raw material is used, if oil overflows in the slag notch,
or overflows from the 4 screws of the pressing chamber, the raw material
contain too much water. Clean the pressing chamber, dry the moisture, and
then remove moisture from the raw material according to the “hot pressing”
method.
