• high quality automatic cocoa liquor hydraulic oil press
  • high quality automatic cocoa liquor hydraulic oil press
  • high quality automatic cocoa liquor hydraulic oil press
  • high quality automatic cocoa liquor hydraulic oil press
  • What is a cocoa oil press?
  • The cocoa oil press is an important equipment for producing low-fat cocoa powder. This automatic cocoa butter extraction machine is a hydraulic box press for hydraulically pressing cocoa paste into cocoa butter and cocoa cakes with different residual cocoa butter contents. The cocoa cake is then processed into cocoa powder.
  • What is cocoa butter press machine?
  • Chat Online Get Price The cocoa butter press machine is hydraulic oil pressing machine, it can compress cocoa liquor into cocoa oil and cool it into cocoa butter, is an important cocoa bean processing machine in plant. High oil yield, low oil content of residue, pure oil quality and easy operation.
  • What are the advantages of hydraulic cocoa butter press machine?
  • INTRODUCTION: Hydraulic cocoa butter press machine are precision design and manufacturing, high quality and patented technology.Use the highest quality durable steel materials, that are wear and distortion resistant.Low operational cost.Extremely durable, low maintenance reliable equipment.Residual fat content as low as 10% can be achieved
  • What is a cocoa butter extraction machine?
  • The cocoa butter extraction machine is a hydraulic press with fully automatic production. The cocoa oil press is an important equipment for producing low-fat cocoa powder.
  • What is the capacity of cocoa bean press machine?
  • Material: Cocoa Bean Capacity: 30 kg/h Loading Port: Qingdao Port Description: The oil extraction rate of the press machine is high, reaching 90-92%. It is a perfect cocoa butter machine in cocoa bean food produciton factory. Chat Online Get Price
  • How does a cocoa press work?
  • In a cocoa press the ‘solids’ (what will be cocoa powder) and the ‘liquids’ (cocoa butter) are separated by pushing the liquor up against a cloth bag in a closed chamber – the cloth bag is designed to let the butter pass through but to keep the ‘solids’ inside the chamber.