U.S.
Solid® • USS-DBS Models • All Rights Reserved • Page 7
U.S.
Solid®
• 1200 E.55th Unit C, Cleveland, OH, 44103 • www.ussolid.com
U.S.
Solid® • USS-DBS Models • All Rights Reserved • Page 12
U.S.
Solid®
• 1200 E.55th Unit C, Cleveland, OH, 44103 • www.ussolid.com
Pressing for Oil
1. Turn on heating switch and wait for 25 minutes; extend the waiting time
appropriately during the cold seasons (never turn it off during the oil
pressing process).
2. Put dry ingredients into the hopper.
3. Press the “Pressing” switch and begin pressing oil.
4. After oil pressing ends, hold the “Cleaning” switch for 20 seconds; it will
be easier to remove the screw and then clean. It is crucial to press the
“Cleaning” button before the machine cools. If the cleaning switch has
not been pressed, after the chamber becomes cold the residual slag hard-
ens and the pressing rod will become blocked.
Note: In case of power outage during the process, please turn off the start
switch and unplug power plug. Once power is reconnected, turn on the heat-
ing switch for at least 30 minutes before continuing the press process.
Common Issues in Pressing
When pressing, any of the following can cause mistakes during the process
and lead to poor oil flow, or low quality oil:
•
Raw materials have been stir-fried.
•
Raw materials are overcooked (except camellia seeds).
•
Raw materials are allowed to cool before pressing.
•
Raw materials have been exposed to sunlight (exceptions for peanuts and
camellia seeds).
•
Raw materials are overly wet.
•
The machine is not properly heated up.
•
Heating of raw materials is done with an induction cooker, light wave
stove, or electric radiant cooker.
•
Freezer or refrigerator is used for storage of raw materials.
•
Usage location is particularly dry.
•
If oil and residue splash out at the same time in slag notch, this may be
because raw materials contain too much water. It may also be associated
with unsmooth incoming material or slow pressing.
White or Black Sesame Seeds
Refer to the “peanut pressing method”
White sesame and unshelled sesame must be fired till slightly yellow or half
mixed with black sesame (please refer to the hot pressing method).
In many cities, there are a lot of grain stores or supermarkets that sell sesame
seeds and peanuts and provide roasting and milling services at the same time.
Please note that the roasted sesame seeds are intended for grinding, and can
not be used for pressing oil. Only powder will come out, and could result in
the pressing chamber becoming blocked. When buying sesame seeds, please
choose mature, good sesame seeds with full grains to get the most oil out of
them.
Attention!! The oil press is only for pressing oil. It has nothing to do with
whether the oil is aromatic or not. This is decided by the type of raw material
and how the raw material is heated before the pressing. Please refer to meth-
ods in the oil fragrance secret section below.
Oil Fragrance Secret
First boil a proper amount of water. Use about 35 ounces of peanuts or black
sesame (white sesame is not fragrant). Cook until they have a light yellow skin,
using the methods previously described. Be sure not to burn, as burnt oil has
a distinctive, bitter taste.
First boil the water, and then place a clean cloth on the steamer, spread the
heated peanuts or sesame evenly on it, leaving space in the middle to let the
steam rise. Cover it and steam for 5-7 minutes; then take out, mix evenly, and
hot press. Oil can be stored under normal temperature for a long time. This is
a traditional method for creating fragrant oils.
