Sesame aroma starts before the press, at cleaning and roasting

Preparation checks

Check the sesame before building the roasting room

• Show raw seed in hand, after screening, and after destoning so dust and sand risk are visible.
• If the target is roasted aroma oil, record roast temperature, holding time, discharge color, cooling method, and sample smell.
• If the target is low-temperature oil, avoid borrowing roast-room language and focus on clean seed, gentle handling, and oil clarity.
• Black sesame should keep its own intake, roast note, tank label, and cake tray when it is sold as a separate SKU.

Roast room scope

A roasting room is a flavor control area, not just a heater

Quote boundary

Preparation details decide whether the quote includes cleaning, roasting, or only pressing

• If the buyer already has a proven roaster, send a short running video, seed discharge color, and existing cooling method before asking for a press match.
• If the buyer is building a new aroma oil room, include cleaning screen, destoner, roaster, cooler, press, settling tank, and bottle route in one scope.
• If the buyer wants both low-temperature oil and roasted oil, list changeover cleaning, separate tanks, and separate label language from the first quote.

Project boundary

What to confirm before scoping Sesame Cleaning, Destoning, and Roasting Preparation

Sesame Cleaning, Destoning, and Roasting Preparation 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

When discussing Sesame Cleaning, Destoning, and Roasting Preparation, pin models to published factory specs — not tonnage alone.

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

project scope needs to land in equipment interfaces

After Sesame Cleaning, Destoning, and Roasting Preparation 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.