Black sesame should not disappear inside a generic sesame page

Controls

Keep the black sesame story visible through the line

• Store black sesame separately from white sesame before cleaning and roasting.
• Record roast temperature, holding time, cooling point, and sample aroma for each black sesame batch.
• Use labeled tanks and bottle queues so dark oil does not become a mixed generic product.
• Plan black sesame cake collection if the buyer sells paste, bakery powder, or premium feed material.

Retail finish

Black sesame packaging should match the darker oil story

Positioning

State the black sesame selling route before equipment sizing

• Tell the supplier whether the oil is sold as premium table oil, aroma oil, or a culturally positioned branded pack.
• That choice changes roast curve, bottle tone, label wording, and cake handling in one move.

Changeover

Black sesame changeover should be visible in the quote

• If the same room also runs white sesame, list hopper cleaning, tank labeling, bottle queue, cake tray cleaning, and first-batch inspection.

Project boundary

What to confirm before scoping Black Sesame Identity Oil Line

Black Sesame Identity Oil Line should not be quoted from an equipment name alone. Check feed lots, target oil, post-press handling, and packing rhythm in one scope before deciding which Sesame Oil Press modules stay. Factory sesame hot: ~30 kg/batch with 6 partitions on 325; cold uses 355–500. Do not use peanut 100 kg barrel loads.

When feed condition, moisture, impurities, batch weight, and product position are unclear, press tonnage and filter area become guesswork. Factory systems share 60 MPa and 2.2 kW motors; hot pure press is 30–40 min/barrel and cold pure press is ~2 h/barrel — cycle time matters more than brochure tonnage.

• Confirm whether feed is whole seed, kernels, pretreated material, or an existing semi-finished stream.
• Confirm whether the target is crude oil, filtered oil, bottled oil, drum ingredient oil, or a refining handoff.
• Hot cycle reference: pure press 30-40 min/barrel, ~1.5 h for 2 barrels with loading; cold pure press ~2 h/barrel, ~4.5 h for 2 barrels.
• Confirm batch rhythm, labor, changeover, retained samples, power (often 380V/50Hz/3ph), and site install conditions.

Factory model check

Match hot / cold models to factory hard data

Pin models to published factory specs before tonnage talk.

Hot 300/325: 300–325 ton, 60 MPa system, standard barrel Ø390×800 mm / max 100 kg, pure press 30–40 min/barrel, ~1.5 h for 2 barrels with loading, 2.2 kW motor. Cold 355/400/426/480/500: 370–630 ton, integrated frame, same 100 kg standard barrel, pure press ~2 h/barrel, ~4.5 h for 2 barrels with loading; optional Ø300 high-pressure barrel max 60 kg. Residual oil target ~≤5% (peanut hot often 6–8% measured).

• Standard barrel Ø390×800 mm, max ~100 kg crushed feed; optional Ø300 high-pressure barrel max ~60 kg.
• Cylinder material 27SiMn; cold frames are integrated molded steel; hot frames are typically H-type channel steel.
• Factory sesame hot: ~30 kg/batch with 6 partitions on 325; cold uses 355–500. Do not use peanut 100 kg barrel loads.

Equipment check

Market needs to land in equipment interfaces

Once the route is clear, write the interfaces: how preparation feeds the press, how oil leaves the press, how filtration connects to tanks, and how packing receives finished oil.