Sesame cake can be a food ingredient route, not only waste

Outlet planning

Decide cake use before choosing the discharge side

• Tahini or paste-related buyers care about seed identity, roast notes, residual oil, and contamination control.
• Bakery powder needs cooling, milling temperature control, dust collection, and batch labeling.
• Feed sale can use simpler handling but still needs bag weight, cooling, and pickup space.
• Black and white sesame cake should stay separate if the buyer sells by ingredient identity.

Line data

Cake handling data to send with the sesame oil inquiry

Discharge drawing

Draw the cake side if food or paste buyers matter

• Show cooling time, milling size, dust control, and bag or bin labels on the discharge side.
• That keeps the byproduct route commercially real instead of decorative.

Buyer check

Ask the cake buyer before deciding milling equipment

• Different buyers may want whole cake, coarse crumb, fine powder, or paste-related material, and each option changes screens, cooling, dust, and bag labels.

Project boundary

What to confirm before scoping Sesame Cake, Tahini, and Paste Byproduct Planning

Sesame Cake, Tahini, and Paste Byproduct Planning 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 Cake, Tahini, and Paste Byproduct Planning, 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

Byproduct needs to land in equipment interfaces

After Sesame Cake, Tahini, and Paste Byproduct Planning 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.