Household screw oil press L'equip LOP-G3 - reviews and discussion

[Home oil press Lequip LOP-G3]

Home oil press Lequip LOP-G3



The L'equip LOP-G3 oil screw press will allow you to independently obtain delicious natural oils at home. They are brighter and more natural in color, have a mild, natural and pleasant smell, rich in nutrients and fats. It is recommended to work continuously for 1-1.5 hours, then take a short break (10-15 minutes), after which you can continue working again. During this time, depending on the quality, preparation and variety of your product, you can get from 1 liter. up to 1.5 liters. cold pressed oils. Power 650 W.

Specifications
Product type: Screw oil press
Voltage / Frequency: 220 Volts / 50 Hz
Body material: 304 stainless steel
Hole size: 27 x 27 mm
Continuous working time: 3 hours
Noise level: 60 dB
Power cord length: 1.4m
Weight with box: 4.8 kg
Productivity: 55%, 2 kk / hour
White colour
Manufacturer: L'equip
Power: 650W
Device dimensions (W x H x D): 450 x 240 x 190 mm
Box dimensions (W x H x D): 530 x 320 x 250 mm
Cold press: Yes
Automatic meal ejection: Yes
Revolutions per minute: 80
Production: Co-production Korea, China

Description
The Oilpress has proven that any device can look good, no matter what its capabilities. One of the few oil presses that looks like this. The pleasant white color is combined with a modern design. All work surfaces are harmoniously hidden under the body. The absence of sharp transitions and sharp corners makes the device compact and convenient in terms of use. It will easily fit into the interior of any kitchen and make it festive, thanks to its outlines, compact shapes and simply elegant appearance.



Ease of use
With one touch, you can easily start the oil press, which will do everything for you! The oil press will automatically prepare itself for work and begin the process of oil extraction. This function is rarely found among modern oil presses!
For cleaning, it is enough to remove the loading tray, lift the casing covering the main working tool - auger press, move the lock to the “Unlock” position and pull it out. Rinse and
clean, and just as easy to put it back in place.

Below I run videos on the use of an oil press in everyday life, very accessible for understanding the process

No. 1 We press Oil on a home oil press L'equip CI Oilpresso LOP-G3



No. 2 Oil from Seeds in Peel and Without on Oil Press L'equip CI Oilpresso LOP-G3



No. 3 Oil from Walnut and Pine Nut Kernels on Oil Press L'equip CI Oilpresso LOP-G3



# 4 Safflower and Milk Thistle. Healing oils with L'equip CI Oilpresso LOP-G3



# 5 Poppy Mustard and Chia. Healing oils with L'equip CI Oilpresso LOP-G3

[fresh dark flax oil]

I add my photos





Here fresh dark flax oil, freshly pressed WELL, VERY TASTY!




Home-pressed linseed oil in an oil press Lequip LOP-G3 (Admin)

[home]

Wow! I didn't even know that there was such a technique for home enjoyment!

[Tatyana]

Tatyana, thank you very much for introducing new products, a very necessary technique, I will subscribe to the topic

Girls, health!
And homemade butter tastes completely different than from the store.
I'll also try to make oil from sunflower seeds

[Admin]

Admin, Tanya! Interesting topic! I subscribe with pleasure.

How lovely!!! Where can you buy?

The reputable IT site IXBT also has a good detailed review and testing of this oil press ...The model is praised: "In our expert opinion, the L'equip LOP-G3 is the best household oil press we have tested so far."

🔗

[afnsvjul]

afnsvjul, Julia! It is in several stores, see Yandex. Only one small ambush, it costs twenty. The thing is great, no dispute, but the price is also great.

The thing is great, no dispute, but the price is also great.

Therefore, to begin with, it is necessary to decide "but I need it"? As with any other purchase
We have a dime a dozen of these unnecessary pribluds, there is nowhere to put already. And if we divide the cost of the oil press by the number of unnecessary pribluds that are bought and will never be used ...
Then it will become clear where and for how much to buy

For me personally, this is a worthy and necessary purchase, and there are a lot of plans to use it

[Admin]

Admin, Tanya! So everyone needs such a wonderful device. It can be determined only after a year, not earlier, when it is known how often they break. But, I hope, they will work properly. This means that everyone needs him. The quality of the purchased products is highly questionable. In vegetable oil, which we take in stores, the devil knows what is crammed. And there is a lot of water in it.
So you have to save money and buy.

In connection with the increasing distribution of home oil presses, the question of cleaning / refining home oil at home is becoming increasingly important. No one would have objected, probably, to fry their cutlets in their butter ...
So far, I see only the path of calcination, settling, and freezing that is really accessible. Something in Runet is completely sad about this, that is, not much ... Perhaps the game is not worth the candle, and it is easier and cheaper to buy good imported refined olive oil, and not powder your brains ...

becomes a question of cleaning / refining homemade oil at home

The oil is already clean, I already showed it in the topic Home-pressed linseed oil in an oil press Lequip LOP-G3

Here are some suggestion questions:
- if oil can be driven very quickly, then why do it a lot? you can drive fresh every day.
- it is better to take care of the purity of the initial product, that is, grains, seeds, and prepare them in advance so that they can be used without problems when needed.
- you can pre-wash the grain-seeds, dry them in a drying oven, in a frying pan, and so on
- you can lightly fry the grain-seeds, then the oil will turn out with a different taste
- you can ignite the finished oil in a dish on a fire and then cool

Other options for oil quality can be considered.

And buying imports: who can guarantee that the best oil has not been chemically refined?
Take our high-quality and expensive linseed oil with a quality mark and medals - why can't people drink it, because it has a bitter taste and a disgusting smell? And why am I ready to eat my linseed oil from the press with spoons and still want to?

The oil is already clean

It meant that such oil is not pure enough for frying ...

[Kapet]

this oil is not clean enough for frying ...

In what sense is "dirty"? Does this mean the sediment that will burn? To do this, you need to allow the oil to settle, the sediment will fall down.

Kapet, you more precisely say what you wanted to say
And everything does not suit you, not a single argument and not a single suggestion

Night in the refrigerator



I don’t eat fried potatoes, so tomorrow I’ll fry scrambled eggs for breakfast, I’ll see what happens - yes, it’s okay, the oil has settled already, it will not burn. It’s a pity to spend linseed for these purposes

It's just a pity to waste flaxseed for these purposes

Tatyana, this is for the purity of the experiment.

[Galya]

Tatyana, this is for the purity of the experiment.

Galya, I'll leave the experiments for the morning already fed up A ... I know what else can be done

I'll leave the experiments for the morning already full today

So I'm talking about tomorrow, Now it's night in the yard, practically.
By the way, I went through the bourgeois Internet .. full of such oil presses and different companies, one in one design, the price is from 300 euros ..

[Galya]

price from 300 euros.

Galya, well, this is about 20 thousand rubles
As for me, it is desirable that Korea was listed as a manufacturer - there is a plate on the side of the device

As for me, it is desirable that Korea was listed as a manufacturer - there is a plate on the side of the device

For me too. But all models that are not yours are all China.

[Tatyana]

This is the thing !!! I think they would live in the south - no questions asked would have to buy. We have ... We need to think.
But the opportunity to have fresh butter at home "from what you want" is impressive ...
Tatyana, thanks for getting to know this technique!

But the opportunity to have fresh butter at home "from what you want" is impressive ...

Well, whatever you want, this is pampering and personal opportunities. Although, if life, that is, the body forces, then you will grind some types of seeds into oil. For example, flax is much needed because of its beneficial properties or milk thistle ...

And in order to get pure sunflower oil, there are enough seeds everywhere, and the price is quite decent.

For a long time I did not go to the bread maker, I calmed my Wishlist until I saw the recipe for flaxseed oil, and which does not taste bitter. Oh, how can we live now without this thing. And there is no money, and a place, but I will slowly process my husband, maybe it will be possible to persuade
Tatyana, thank you very much for Temka

Sunflower oil pressed on a home oil press (Admin)

[Admin]

Admin, Tanechka, in 2016 you opened the topic "Modern dream oil press for cold and hot pressed oil from nuts and seeds". the price for this oil press is now lower than for the Lequip LOP-G3 home screw oil press. I am very interested in your opinion about these devices in comparison.

[Tanyush]

TanyushI only have one press - Lequip LOP- G3 I like it because it is small and does not take up much space.
Takes about 500 grams of grain seeds at a time. It is very easy to clean inside, just take out the auger.

For home use, very suitable especially for healthy food, to squeeze out a variety of oils and in small portions

I am very interested in your opinion about these devices in comparison.

Tatyan, the principle of operation is the same for all oil presses. So is the design. Well, somewhere on the side is an oil sump, somewhere in the front, some kind of press made of stainless steel, some kind of plastic. One has a round shape, the other is broken. that's all the difference. This definitely does not affect the final result.
And the price of all oil presses is considerable .. The cheapest Chinese is 175 euros, the most expensive, the same China, only stainless steel is completely -500 euros.
I plan to go to the bio store on Friday and see what is the price and what assortment.

For me, it was a criterion: the small size of the device, ease of operation, purity of oil extraction.
All this I saw in this device.

I can't say anything about others

in fact, my oil press is already at the plant in Ulyanovsk. Thank you very much, Tanechka, for a very detailed review. My husband, as soon as he read it, immediately said "order", yesterday he brought a bag of unpeeled sunflower seeds with 48-56% oil content. I'll take it away on Friday and press the oil.

my oil press is already in the pvz in Ulyanovsk

With a new assistant! Let it serve for a long time.

And this is from production waste


Lean sunflower halva with raisins and cranberries (Admin)

[Tanyusha]

in fact, my oil press is already at the plant in Ulyanovsk. Thank you very much, Tanechka, for a very detailed review. My husband, as soon as he read it, immediately said "order", yesterday he brought a bag of unpeeled sunflower seeds with 48-56% oil content. I'll take it away on Friday and press the oil.

Tanyusha, to your health! May the appliance bring benefit and joy

Well, and my husband has a scale, he carries seeds in bags. Waiting for impressions

[Tanechka]

Tanechka, I got a press, it is so fine, neat and compact.for me, the decisive factor was not to stand over him while loading the product, but to download and go through the process. it takes longer to prepare seeds than to crush oil. the son came, looked and said that this was pampering and that I urgently needed to be treated for shopaholism, gave a whole lecture. moreover, surprisingly, the oil foams very little, much less than the store oil. in general, not a waste of money, the device will work.

, I got a press,

Let it serve for a long time and please its mistress. Tell us about your impressions, about the taste of the oil ..

[Tanyusha]

Tanyusha, to your health! Congratulations on your purchase

Oh, this is such a long-playing toy, I go and look to run it in oil
Today I want to grind nuts, I have ideas to work with them

Halva has come to an end, you can squeeze sunflower oil
And yes - sunflower oil foams, but not so much, quickly goes out

Home-Pressed Brazilian Nut Oil (Admin)

Mustard oil pressed in a home oil press (Admin)




Hemp oil pressed in a home oil press (Admin)

[the end result is definitely not affected]

Nobody would have objected, probably, to fry their cutlets in their butter.

Personally, the properties of the oil itself (for example, the fatty acid composition) are more important to me than whether I squeezed the oil myself or bought it in a store.

Fats in oils are saturated (all bonds between carbon atoms are single), monounsaturated (there is one double bond, which is unstable) and polyunsaturated (many double bonds). Usually, one oil or another contains all types of fatty acids and we are more interested in knowing the percentage of each class.
Saturated fats are the most stable (often solid at room temperature), monounsaturated fats are less stable, and polyunsaturated fats are the most unstable of them all. If we consider these data from the point of view of frying (exposure of oils to high temperatures), then the best oils for frying (that is, they will make food the least carcinogenic to humans) will be those in which the largest part will be saturated fat. Oils with a high content of monounsaturated fatty acids will be noticeably worse, and oils with a high content of polyunsaturated fatty acids will be quite bad.
As an example, let's take sunflower oil, see, for example, Wikipedia:

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Wikipedia's data comes from the USDA Nutrient database, which can be considered a reliable source of information and gives us:

• saturated 10.1 g
• monounsaturated 45.4 g
• polyunsaturated 40.1 g

That is, a fairly large part of the fatty acids in sunflower oil will be polyunsaturated (in this particular case, linoleic fatty acid, which belongs to the ω-6 class), as a result of which, if we fry in this oil, then it is quite easy to deteriorate and turns into a carcinogen, regardless of whether it is refined or not, purchased or we just squeezed it out ourselves.

I personally use olive oil for frying (most of the oil contains monounsaturated fatty acids), coconut and cocoa butter. At the same time, the last two are noticeably better than olive, since most of them are represented by saturated fatty acids. But it is certainly best not to fry or fry at all without adding oil.

So far, I see only the path of calcination, settling, and freezing that is really accessible. Something in Runet is completely sad about this, that is, not enough.

In my recipe, I tried to describe, among other things, oil filtration:

Squeezing linseed oil on a home oil press (dimonml)

The point is, if you understand the basic principles, it is not difficult and not costly. I tried to sediment the oil and filter: my sedimentation never gave the quality that I get by filtration.

Perhaps the game is not worth the candle, and it is easier and cheaper to buy good imported refined olive oil, and not powder your brains.

It's up to you to decide. For example, on my oil press I make linseed oil and chia oil, which is used this way or added to salads.Hemp oil is very pleasing and is used for exactly the same things. Sometimes I make cocoa butter, which turned out to be just a great option for frying (in my opinion, it is better than coconut butter, only it comes out expensive). Flaxseed oil contains quite a lot of polyunsaturated fatty acids and few of its antioxidants (preservatives), as a result of which it goes rancid very easily and it is simply physically impossible to buy it in good quality stores (for any money): this was the reason to make this oil yourself.

At the same time, I buy unrefined olive oil in stores (I see that it is more expensive and the production date is as close as possible, no more than half a year), for frying and sometimes coconut oil for frying (but it gives its taste / aroma to the finished product, which I don't like it) and for technical purposes, such as lubricating the thread in the grinder or the axes of the melange.
I try to fry in oil as little as possible, so even the most expensive olive oil does not cost much, since a bottle costs quite a long time, in addition, it is not very whimsical to store (which allows you to buy it of good quality).

you can lightly fry the grain-seeds, then the oil will turn out with a different taste

It depends very much on the specific oil. For example, cocoa butter is very stable and roasting the cocoa beans does not spoil this butter, while roasting flaxseeds is guaranteed to produce rancid butter.

you can ignite the finished oil in a pot on a fire and then cool

Again, the same thing: this can be done with a fairly limited list of oils. Moreover, the healthier the oil is in its raw state (it contains more polyunsaturated fatty acids, which easily "neutralize" free radicals), the more detrimental it will be heat treatment.

It's just a pity to waste flaxseed for these purposes

Personally, I really do not recommend frying in linseed oil: it will be very poisonous when heated.

full of such oil presses and different companies, one in one design

Because they are made in China and from Lequip there is only an emblem (OEM production). For example, I also saw it here under the name Rommelsbacher OP 700.

As for me, it is desirable that Korea was listed as a manufacturer - there is a plate on the side of the device

Can you give a photo of the nameplate?
It's just that the Lequip LOP-G3 oil press is not produced at the Lequip plant in Korea, for this reason, the device itself cannot be written that it was made in Korea.

Tatyan, the principle of operation is the same for all oil presses. So is the design.

Yes, in the first approximation it is.

Well, somewhere on the side is an oil sump, somewhere in the front, some kind of press made of stainless steel, some kind of plastic. One has a round shape, the other is broken. that's all the difference. On the end result is definitely not affected.

But with this I can no longer agree. Roughly speaking, a screw oil press consists of a gear motor, an auger and a squeezing basket (zer) and a heater for this squeezing basket. And each of these elements is important and affects both the operation of the oil press and the final result.
For example, a motor can be a collector motor (as in Lequip LOP-G3), which is small, light, cheap, but noisy and has a short resource before replacing brushes (if they change at all): from the strength of 300-500 motorcycle hours, or maybe asynchronous: it is large, heavy, expensive, quiet and has a huge motorcycle resource (thousands of hours). The reducer can be with plastic gears, and can be with steel, and can be with steel oblique. The geared motor may have enough moment to "eat" all types of crops without any problems, or it may not be enough. Cooling can be such that the geared motor can work for an hour before overheating, or it can work for days, etc.
Everything depends even more on the design of the auger and the squeezing basket: which products and with what efficiency and quality (not to be confused with efficiency) can be squeezed out.Moreover, in "adult" oil presses, the outlet slit can be adjusted, thereby changing the pressure with which the oil press acts on the products and the efficiency and quality of the oil. In my oil press, this gap can also be changed, but by placing washers, which is not very convenient. And with Lequip LOP-G3 we can't change anything at all.
A lot also depends on the design and parameters of the heating element, and there can be big differences: the attachment for the Sana horizontal screw juicer has no heating element at all, my Chinese oil press has a heating element that has a fixed temperature of about 200 ° C, but I can it can be turned on / off, the ravmid oil press has a heating temperature controller, and the Lequip LOP-G3 has a heating element controlled by the oil press itself and the user cannot influence it at all. And, for example, I really really need control over this element, since to obtain maximum quality from different crops, completely different pressing conditions are required: I squeeze linseed oil without including external heating, while for squeezing cocoa butter I need it as a preheating , and the work of heating during oil extraction.
And there are many more nuances that more or less affect both the operation of the oil press and the result.

at the same time, if you roast flax seeds, then you are guaranteed to get rancid oil.

Industrial flax oil is bitter precisely because it heats up anyway during pressing. We ourselves grow oilseed flax without chemistry (Europe buys it) and gave flax to an oil press (press the oil for ourselves), pressed in front of us, the oil tasted bitter.

In a home oil press, the seed is processed in small portions, which is probably why it does not heat up and does not taste bitter.

There will be extra money, I will certainly take myself a toy.

In a home oil press, the seed is processed in small portions, which is probably why it does not heat up and does not taste bitter.

In a home oil press, the oil is "cold pressed", where the heating is only no higher than 30 * C.

Recommend you read this thread Squeezing linseed oil on a home oil press very informative and professional approach

[did not want]

Industrial flax oil tastes bitter precisely because it heats up anyway when pressed. We ourselves grow oilseed flax without chemistry (Europe buys it) and gave the flax to an oil press (press the oil for ourselves), pressed in front of us, the oil tasted bitter.

Yes, I completely agree with you that the root cause is the temperature. But the trick is that you can influence this very temperature with many parameters and the more sophisticated the oil press, the more ways you can do it:

• For example, in the general case, we can turn on / off the external heater of the squeeze basket or set its temperature / power;
• The manufacturer of the oil press can choose such a geometry of the screw / squeezing basket (zer), so that it provides, among other things, low heating;
• It is often possible to change the size of the cake outlet, thereby changing the pressure (and heat) in the squeeze basket;
• "Adult" oil presses will most likely be equipped with a frequency regulator (for optimal engine operation, at least for on / off cycles), which will allow changing the engine speed within a fairly wide range and thus the performance / temperature regime;
• We can prepare the initial ingredients in different ways (dry, fry) and change their temperature at the moment when the product enters the oil press;
• In commercial industries, where profitability is at the forefront, the oil is usually produced in three stages: the first pressing, then the second pressing is made from the cake obtained at this stage, and then the remaining oil is extracted from the cake obtained here by chemical extraction with solvents - any of discard these stages.

As a result, I see that the more serious the unit, the easier it is to set it up so that it gives you the result you want, for example, oil without bitterness. But usually no one does this, since such actions inevitably reduce the efficiency. In other words, I personally believe that bitter oil was made to you, not because it is impossible to obtain anything else on this equipment, but because they did not want get this oil.

In a home oil press, the seed is processed in small portions, which is probably why it does not heat up and does not taste bitter

Maybe that matters. But, for example, I sometimes use my oil press I press the oil long enough and I control the temperature of the cake / oil: yes, for the first half hour or hour, the oil press enters the operating mode and these parameters change, but then equilibrium is achieved and an increase in the time of continuous pressing of oil does not lead to an increase in the temperatures of the outgoing oil and cake.

Home oil press is "cold pressing" oil

Unfortunately, the term "cold pressing" can mean anything at all

As an example, let's take a rather "serious" document: "Fats, Oils and Derivatives, Joint FAO / WHO Food Standards Program"

🔗

See page 6:

2.3. Cold pressed fats and oils - oils obtained without changing the nature of the oil, only by mechanical procedures, for example, pressing and pressing, without heating... They can only be cleaned by washing with water, sedimentation, filtration and centrifugation.

It would seem that there is no heating and everything is fine. Only, firstly, nothing is said here about the preliminary processing of raw materials: if flax is initially fried, crushed and filled with water, then nothing good will come of it, no matter how we squeeze it. And secondly, the product acquires heat during the extraction of oil not only due to external heating, but also due to friction and squeezing. The product is heated even in hydraulic presses. And here you can already change a lot, which will have a very significant effect on the taste of the oil. For example, on my oil press the last time I measured the oil output with a temperature of about 30 ° C (cake 100 ° C), but in some way I got oil with a temperature of 110 ° C and this without any heating, I just pressed the cake, which obtained at the output of the oil press, in fact, a second spin was obtained (although this oil was still better than what can be bought in stores, but already bitter). And the oil press "out of the box" on flax gave an oil temperature of about 43 ° C (cake 130 ° C). Moreover, I know for sure that I can increase these numbers, while increasing the efficiency - with washers, with which I change the size of the outlet for the cake. Purely theoretically, you can still change the speed of the oil press (but I don't have such equipment yet - I need a single-phase frequency regulator).

In other words, the absence of external heating does not give any guarantees about the actual temperatures at which the oil will be pressed.
And to make the post even a little more "fun" I found a couple of photos Look at how the linseed cake is compacted in a bucket:

Here I have increased the outlet for the cake by 200 microns, compared to the original "settings".

And here is the next flax spin:

Here the hole is already increased by 300 microns.

Hard "lumps" are no longer particularly obtained, the temperature is lower, and so on - the extraction process is noticeably different, although the adjustment of the oil press is only 100 microns. And if I wanted to get the maximum efficiency and I would not give a damn about the quality of the oil, I would reduce this orifice (I was able to reduce it by -300 microns, compared to the original "settings").

I'm not even talking about how the term "cold pressing" is understood by the manufacturers of oil presses: in my instructions for the oil press it is written that I can use the squeeze basket heater both for heating up and during the extraction of oil, and it will all be exactly "cold pressing ", while the steady-state temperature of the semiconductor heating element is about 200 ° C.The Lequip LOP-G3 discussed here also has a heating element that cannot be controlled at all, and I have not read a detailed technical description of its operating modes anywhere.
As a result, I personally came to the conclusion that I measure the temperature of the oil / cake that comes from the oil press, and I simply ignore the inscriptions on the bottles of oil of the "first cold pressing" type, since they mean absolutely nothing (at least until the moment when this term will receive an adequate numerical estimate and the manufacturer will have real problems for its misuse).

Unfortunately, the term "cold pressing" can mean anything at all

Dmitry, I meant my oil press, where there are no bells and whistles. But, it also has the function of heating the plate, which is apparently provided by the very principle of the oil extraction technology, and this temperature is not higher than 30 * C and implies, according to the passport, "cold" extraction.

And just do, I read your posts as a fascinating novel very informative, especially for an amateur from the "manufacturer" of oil

In a home oil press, the oil is "cold pressed", where the heating is only no higher than 30 * C.

We also pressed oil on a cold-pressed press at the plant where they are produced (we cooperate in agricultural machinery, they tested the press, and we got oil) and linseed and camelina. Crushed by a friend on the press of an almost post-war issue Anyway, the mass is heated in the process of pressing. The faster the pressing goes, the more it heats up. If for sunflower it is not critical, then flax and camelina are bitter.

I meant my oil press, where there are no bells and whistles.

You are not missing bells and whistles, but the ability to intervene in the process, which the manufacturer deemed appropriate.

But, it also has the function of heating the plate, which is apparently provided for by the very principle of the oil extraction technology

I see it a little differently: the Chinese manufacturer who designed the oil press wanted to make the oil press the most simple to operate by an unprepared user. And judging by the information and the internet and your feedback on this thread, he did it really well.

The very principle of oil extraction has nothing to do with it. As an example, you can look at the oil press attachment for the Sana Oil Extractor EUJ-702 horizontal screw juicer:

She has no heating elements at all and this does not prevent her from obtaining oil from many crops. And, by the way, at the exit, judging by the measurements on the video, the oil temperature is more than the 30 ° C indicated by you: about 33 ° C (generally speaking, the oil temperature will be different on different crops).

this temperature is not higher than 30 * С

I don’t want to sound impolite, but did you measure the temperature of the outgoing oil yourself? Anyone can write And I, frankly, very, very doubt that, for example, hemp oil will have the temperature you specified.

Actually, I read your posts as a fascinating novel

Thank you very much. I previously tried start topic, but she somehow "didn't take off"

very informative, especially for an amateur from the "manufacturer" of oil

Apparently, a couple of months ago, I was an even bigger deletant: for the first 5 times I did not manage to get flaxseed oil at all - although it would seem that it could be easier. But, nevertheless, I now have a lot more questions that excite me in this topic than answers. And I have described the recipe for flaxseed oil only in order to share the current "discoveries".

All the same, the mass is heated during the pressing process.

Can you get a little more detail? What is the temperature of the oil at the exit from the zer (where does the oil drip from)? What is the temperature of the cake? One-stage oil press (one screw) or two-stage (two different screws on one shaft)?

The faster the pressing goes, the more it heats up.

What frequency was set on the frequency controller (the thing that controls the engine)? Have you tried to reduce it by two or three times? How was the cake exit gap set? Have you tried to expose it more? How were the raw materials prepared (dried, fried, doused with steam, crushed, etc.)?

Help with advice, I bought such an oil press the other day. Made sesame oil, everything was fine. Today I tried it from flax, so at some point my oil began to drip with the remnants of the cake, and the output of the cake decreased. I decided to clean the auger. I stopped wringing it out, took out the auger, wanted to take it apart and it jammed, for two hours my husband has been taking it apart. Can you advise something?

Olya, first of all, refer to the instructions, her advice on the care of the oil press.

Flax seeds are usually very good and easy to squeeze and the oil is clean. Home-pressed linseed oil in a Lequip LOP-G3 oil press

There are times when you need to press the REVERSE button (middle button), hold it for a few seconds, and then continue as usual. It helps, I've had it once.

To remove the auger, you need to carefully lift the plastic cover of the auger, it will click, switch the engine to the open lock position, and get the auger out. Then disassemble and clean it.
Then assemble the auger and put it back under the cover. Here you need to find a position so that the auger fits correctly into the grooves, this does not always work out right away, first you need to work a little. And then put the engine in the locked state, after which the screw cover is carefully lowered with clicks. At first, I also managed to run with obstacles with the auger, then I understood and got used to it.
And you can work again.

Usually the oil drips well, but a lot depends on the seed-grain, it is different and the oil is thick, it can flow well and flow freely, and sometimes it gives a lot of foam, or thick.

Admin, thanks for the answer, but the problem is that I cannot disassemble the auger. It jammed. The cake became very hard and blocked the auger. I think I can place it.

It got jammed

Olya, how is it jammed? The auger can be easily removed from the nest.
If it is jammed due to the cake, turn on the REVERSE (middle button), the contents will go back, stir up the mass.

Do you remove the lock to remove the auger? do you lift the cover over the auger? First you need to do this, unlock the block itself where the auger is located.











If the thread itself is not removed from the housing (pipe) of the auger, then you can push it with something thin and strong so that the spiral begins to move.
Or soak it for a while in soapy water, let it lie down, nothing will happen to it, it is made of metal.

Admin, I just can't get the thread out of the case. I soaked it. The spiral moves a little, but not much. I can't get it out. I'll soak it longer, I'll try it for a day. Very sad.
Thank you for such a detailed answer.

[Admin]

Today I tried it from flax, so at some point my oil began to drip with the remnants of the cake, and the output of the cake decreased.

There may be many reasons, but the first thing that comes to mind is the poor quality of the raw materials. If flax seeds lay for a very long time in warehouses (more than a year) and / or were not stored under optimal conditions, then it becomes rather difficult to obtain oil from them, and the resulting oil will not be of very high quality (for example, fats, that is, triglycerides of fatty acids may break down into free fatty acids and glycerin).
In addition, I can recommend pre-drying the seeds at 45 ° C for a day or two. Washing flax and chia seeds before doing this is highly discouraged.

The next thing I will say to this topic is not very relevant, since the Lequip LOP-G3 oil press does not allow working with an open lid for raw materials, but I usually fall asleep just a little bit at the beginning of solid products (like flax, chia, hemp) , since quite a lot of heat is released during their processing (and this heat helps to squeeze out the oil - that is, it is needed) and it may take a certain time for the oil press to come to operating mode.And only after I get a stable trickle of oil, I fill the full container of the feedstock.

You can, as already noted Admin, turn on the reverse and this can lead to the same result: the metal of the auger and the wringing basket will warm up and the spinning process can go more fun.

And in the case of a large oil press, the output of the cake into the oil hole can still be eliminated by increasing the output hole for the cake, which, when the oil press is not yet heated, is set deliberately larger than necessary and only then it is reduced.

I decided to clean the auger. I stopped wringing it out, took out the auger, wanted to take it apart and it jammed, for two hours my husband has been taking it apart.

Directly before removing the squeezing basket and the auger, you need to turn on the reverse for a while (seconds 5 - 10), so that then you can easily remove the auger. If it does not help, you can turn on / off the reverse several times.

The cake became very hard and blocked the auger.

So you missed the moment and let the cake cool down - it is advisable to disassemble it immediately after you stop pressing the oil, since at this time everything is very easy to disassemble (the only thing, everything is hot and you need to use gloves / potholders).

You can try to warm up the entire structure with an ordinary household hair dryer (temperature no more than 100 ° C), then try to pull it out without applying too much force (so as not to damage the structure). It can be gently, through a piece of wood, to knock with a mallet on the axis of the auger, but very, very carefully.

I had a similar experience on my oil press during the first attempts to squeeze out hemp seeds (they are very hard and require a noticeably higher temperature when squeezing than flax). My oil press did not have enough moment to turn the auger, as a result, I carefully knocked out the auger with a mallet: but it is better not to do that.

I don't know about soaking in water: on the one hand, the product can get wet, on the other hand, the flax is guaranteed to swell. On the other hand, I have doubts that the water will be able to pass deeply through the layer of compacted flaxseed cake. Personally, I would be the last to try this (after heating with a hairdryer and trying to knock the auger out of the squeeze basket with a mallet through a piece of wood).