Why Small Peanut Oil Mills Lose Profit — And How Low-Temperature Cold Pressing Fixes It

You’re not alone if your peanut oil tastes bland or has a shorter shelf life than expected. Many small-scale oil mill owners overlook one critical factor: temperature control during pressing. In fact, studies show that when press temperatures exceed 55°C, up to 40% of vitamin E can be lost — and that’s before you even consider plant sterols or flavor compounds.

The Science Behind Cold Pressing: Protect What Matters

Unlike traditional high-heat extraction methods, low-temperature cold pressing (ideally under 45°C) preserves the natural nutrients in peanuts. A real-world case from a family-run mill in Henan province showed an 8% increase in yield after adjusting their screw press settings — and customers reported clearer oil with better aroma and longer storage stability.

Common Mistakes That Cost You Money

• Overheating for speed: Rushing the process may seem efficient, but it damages oil quality — and reduces your profit per liter.
• Ignoring moisture content: Peanuts with >8% moisture cause uneven pressing and lower oil output. Dry them properly before processing.
• Using old or poorly maintained equipment: Manual presses often lack consistent pressure and thermal regulation — leading to inconsistent results.

Smart Equipment Choice = Smarter Results

Modern automated screw cold presses offer precision temperature control, which is essential for maintaining oil integrity. One user noted they reduced manual adjustments by 70% while increasing daily production capacity by 25%. No more guesswork — just stable, repeatable performance.

If you're serious about improving both yield and product value, it's time to rethink how you handle heat. The difference between a good batch and a great one isn’t just skill — it’s science, consistency, and smart tools.

What cold-pressing challenge are you facing right now? Share your story below — we read every comment.