Retail / shop batch
One compact hydraulic press, visible oil quality, sells on freshness. Lowest capex.
Turkey market
Turkey (Konya and southeastern provinces) grows sesame for both tahini and oil; small presses feed culinary oil and paste markets. Press oil at 300/325 after roast, or plan a tahini + oil dual line; keep white vs black sesame identity separate.
Decide first
One compact hydraulic press, visible oil quality, sells on freshness. Lowest capex.
Clean/prep + 300/325 or 355–500 + filtration + optional fill. Fits retail bottles and export packs.
Screw/expeller when daily tons dominate over flavor and cold-press claims.
Quote pack
Project scope
Sesame Oil Press in Turkey 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 net pressing is 30–40 min/barrel and cold net pressing is ~2 h/barrel — cycle time matters more than brochure tonnage.
Factory model check
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, net pressing 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, net pressing ~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).
Equipment check
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.
Record feed form, daily volume, moisture, and sorting needs so pretreatment is not left to operators.
Factory hot sesame lines often use pneumatic multi-layer paper filters; cold adds polish filtration and N₂. Match bottling to the ~25–40 min cycle at ~30 kg/batch.
Prepare space, power (often 380V/50Hz/3ph), labor, target package, local rules, and acceptance method before quotation.
Press oil at 300/325 after roast, or plan a tahini + oil dual line; keep white vs black sesame identity separate.
Related guides
Plan black sesame oil around separate seed lots, roast curve, darker oil color, aroma positioning, cake identity, bottle labels, and changeover from white sesame.
How the roasting curve and timing decide aroma sesame oil quality: heat stages, sampling, rapid cooling, and pacing a 100 kg roaster with 325 presses.
How to choose a hydraulic sesame oil press in India: local market reality, business-model fit (shop / batch factory / export), the 325 hydraulic route, and the data to send before a quote.
How to choose a hydraulic sesame oil press in Nigeria: local market reality, business-model fit (shop / batch factory / export), the 325 hydraulic route, and the data to send before a quote.
Include Sesame, kg/shift, hot/cold, and city in Turkey.