U.S. Solid USSOILP1 User manual

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OIL PRESS OPERATING
MANUAL
MODEL: USSOILP1
is manual should be made available to all users of this equipment. For best results, and for maximum durability of the
equipment, carefully read and follow all instructions. Failure to do so can lead to serious injury or catastrophic damage to
the user, machine, supplies, or surrounding areas. All safety suggestions must be followed closely, and extreme precaution
must be taken to assure proper use of the equipment by only qualied personnel who have read this guide.

Contents
I. Getting Started
II. Safety Notes
III. Unpacking the Oil Press
IV. Installation
V. Operating the Machine
VI. Cleaning the Machine
VII. Processing and Storing Oil
VIII. Preparing Raw Materials
IX. Raw Material Guide
X. Factors Affecting Oil Extraction
XI. Troubleshooting
XII. Specifications

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I. Getting Started
Hello new US Solid Oil Press user!
Thank you for choosing our US Solid Oil Press. For smooth and safe
operations, please read and understand this manual. The operation and
maintenance information listed within has been updated as of its printing.
In light of the ever-changing nature of technology, the company reserves
the right to modify specications or procedures for this oil press without
notice. The company will not assume any responsibility for equipment
damage or malfunction that is due to improper operation, incorrect
repairs, or use of parts from another company.
This oil press is intended only for home and family use. Under this usage,
the company provides a 12 month warranty from the date of the sale.
During this rst year, the company is responsible for any replacement parts
needed because of manufacturing or material issues. After this 12 month
period, the company will only replace parts at their current retail cost.
For businesses, the warranty period for the oil press is six months from the
date of the sale. During this rst six months, the company is responsible for
any replacement parts needed because of manufacturing or material
issues. After this six month period, the company will only replace parts at
their current retail cost.
The warranty will only be in effect if all instructions in the manual are
followed fully. The warranty does not cover unforeseeable forces of
nature, or acts of God (re, earthquakes, oods, etc.).
When warranty service is required, inform the company and describe
the problem. When doing so, please include the following information:
Purchase Date, Order Number, Consignee Name, and Delivery Address.
This manual includes basic safety precautions and instructions regarding
installation, operation, and maintenance. Therefore, before operating the
equipment, please read carefully and fully comply with all instructions,
and fully understand the listed product requirements.
This manual does not include instructions for all possible uses of this
machine.

• Always use a grounded outlet.
• Only press raw materials discussed specically in this manual.
• Do not press the dry residue, as it can lead to blockage in the pressing
chamber.
• Never use an induction cooker, light wave stove, or electric radiant
cooker to re or heat raw materials. It will damage the raw materials
and cause the press to produce only powder.
• The taphole should always remain open to allow spillage in case of
overly damp raw materials.
• This machine should only be operated by adults who have read and
fully understood this manual.
• Never allow operation of this equipment by children.
• Only raw materials mentioned in this guide should be placed in the
pressing chamber. Hard objects or other materials could damage the
machine.
• Avoid pressing wet materials. They will block the pressing chamber.
• Do not put ngers or any other objects into the pressing chamber to
stir the raw materials. This could lead to serious injury and/or damage
to the machine.
• Do not press materials after being overly dried out; if only powder
comes out during pressing, the material is too dry. This can lead to
blockages in the machine.
• When heating in the microwave, be sure to use a microwave safe
plate or receptacle.
• Only camellia seeds should be fully roasted. All other raw materials
can be roasted to a medium-well level. Make sure to press raw
materials while still warm to maximize oil production. Once materials
cool, the oil will be greatly reduced or only powder will come out.
II. Safety Notes

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III. Unpacking the Oil Press
Opening the Oil Press
First check whether there is damage due to transportation. Make sure the
aluminum heater cover stays close to pressing chamber. Otherwise clog-
ging will occur and no oil will come out!
As for the manufactured equipment: there may be discoloration or
unevenness in the surface of the pressing chamber. This is the normal
appearance of unique, wear-resistant metals and is normal with new
products.
Packing items include one manual, one wrench (for removing the pressing
chamber), one material hopper, one power cord, one oil cup (gift), one
slag net (gift) and one hard round brush (gift); consult the website for any
changes to gifts, as these can change without notice.
Parts of the Oil Press
Figure 1 shows the panel of switches. The switch on the far left can toggle
between cleaning and squeezing. The red switch is the power switch.
When on, the machine will be heating, or it can be turned off. The small
red button is overload protection. In the bottom right, there is a label high-
lighting the wattage of your machine.
Figure 1

In Figure 2, the hopper will be where all raw materials
are held for pressing. Take careful note of the heater,
as this element can be quite hot, and lead to burns
or other injuries if the user is not careful. The oil cup is
where the extracted oil will fall into.
Figure 2

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1. Place oil press on solid level table.
2. Install hopper according to Figure 2. Place the oil cup below
the oil outlet and prepare container for slag.
3. Plug in power supply that corresponds to the socket on the
machine.
4. Installation is complete.
Manufacturer tests machine before shipping and then thoroughly
cleans the item. When cleaning yourself, be sure to avoid abra-
sive materials (toothpaste, etc.), acid, and alkaline liquid (such as
soda water). After cleaning, please be sure that pressing chamber
and screw are totally dry. Moisture can make material stick on the
screw and produce a metal friction noise.
IV. Installation
V. Operating the Machine
The oil press can do two types of pressing: hot pressing and cold
pressing. Before beginning this process, user must make sure raw
materials are dry enough for use. For highest quality oil, only high
quality, fresh raw materials should be used for pressing.
Cold Pressing
If the materials are sufciently dry, they do not need to be heated.
Preheat the machine for at least 20 minutes, though more time
may be necessary in the winter. Directly put the raw materials in
the hopper.
Hot Pressing
Preheat machine for at least 25 minutes. Heat seeds starting with
5-7 ounces at a time and blot dry before adding to the hopper.
Do not allow seeds to cool as this will create more slag and possi-
bly cause a blockage in the pressing chamber.
Note: The aim of heating is to remove excess water and improve
the concentration oil. Begin pressing after the raw materials are
well heated. If the seeds are overheated,a paste or powder will
come out, and the pressing chamber will make a friction noise.

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 sec-
onds; 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 hardens 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 recon-
nected, turn on the heating 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 ow, 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.

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VI. Cleaning the Machine
1. Shut off the power and unplug the machine.
2. If pressing chamber is hot, wear cotton, heat-protective gloves
to prevent burns. Alternatively, wait for 60 minutes to let the
pressing chamber cool down completely.
3. According to the graphic below, remove the four nuts from the
pressing chamber with a wrench.
4. Take out the pressing rod.
5. Clean it and then rinse.
6. Clean the pressing chamber with water.
Putting the Machine Back Together
• Screw the stem casting into the bearing.
• Attach the external pressing chamber.
• Screw the four nuts on by hand.
• Gently tighten them with the wrench.
Note: Never over-tighten the four nuts.

VII. Processing and Storing Oil
Because the oil that is pressed out contains liquid from the raw
materials, the coloration of the oil will vary with the material used.
Peanut oil, walnut oil, and white sesame oil should appear a light
ivory. Black sesame oil will appear a light black. The colors of these
liquids will change depending on heat used during the drying out
process.
Once the oil is pressed from the raw material, store it at room
temperature overnight. The oil will naturally separate from the
other liquids without any ltering. The longer you store your mixture
at room temperature, the more complete the separation will be.
Once the oil is completely separated, you can bottle it and store
in your fridge, or keep it at room temperature. It is recommended
to use oils within 60 days of pressing.
Note: The oil quality will be a reection of the raw materials used.
Raw materials of low quality, aged, or kept in poor conditions, will
yield cloudier and lower quality oil. Therefore it is important to use
the best quality raw materials possible for oil pressing.
The heating temperature and control of the raw materials is a vital
part of the process. Microwave ovens are the preferred method
for heating. Items should be heated until soft to the bite. A 3 min-
ute heating is a good start time, though times will vary dependent
on the raw material used and the age of the material.
Raw materials should never be put into the machine when wet.
This will lead to damage of the machine, and inefcacy of oil ex-
traction. Similarly, overly dry materials will not produce oil, instead
a dry powder. If this happens, stop pressing immediately.
To avoid these occurrences, start with small quantities of raw ma-
terials, to make sure the heating time you use is appropriate.
Additionally, limit the quantities of raw materials used. Using an ex-
cessive amount will allow some to cool while in the hopper, which
will lead to malfunction.
VIII. Preparing the Raw Materials

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IX. Raw Material Guide
Camellia seeds
Camellia seeds are special. They can be dried out enough for
pressing with only exposure to sunlight. In case this does not do the
trick, or there is no ample sunlight, they can be put into the micro-
wave and heated for 3-4 minutes, roughly 35 oz. at a time. Before
pressing these seeds, larger pieces should be broken into piec-
es the size of a peanut kernel. Do not crush the seeds to be too
small, as they will be unable to enter the chamber themselves. For
camellia seeds, press them after they have cooled, but use a small
amount at rst. There can be large variations in moisture content
in camellia seeds, and using small batches reduces this problem.
There should be no water left in the camellia seeds during pressing,
and it should produce yellow colored slag, which is an indication
of optimal oil extraction.
Flaxseed
Flaxseed differ from other seeds because they also contain a layer
of jelly. The longer they are stored, the higher the viscosity of the
axseed gum becomes. Lower temperatures also contribute to
higher viscosity and less oil extraction. If either of these conditions
are present, there is a possibility of no oil being extracted, instead
only powder.
When pressing axseed, rst turn on the heating switch and heat
for 20 minutes. You can turn off the heating during hot days (just
don’t shut off it during cold days or if the axseed have been
stored for a long period, otherwise only powder comes out). Put
raw materials in and start pressing. Because of their layer of jelly,
during cold days, even though you heat them, powder tends to
come out at the oil outlet. You can rst pre-heat the raw materials
and then press them. If oil overows in the slag notch or outows
from the four screws at the pressing chamber, please dry the
axseeds or mix them with 10-20% cooked soybeans (eating raw
soybean oil can cause diarrhea). Add a suitable proportion of
soybeans until there is no overow. Slowly add more soybeans if
necessary and take advantage of the characteristics (less oil) of
soybeans to bring the water out.
Note: No matter which raw material is used, if oil overows in the
slag notch, or overows from the 4 screws of the pressing cham-
ber, the raw material contain too much water. Clean the pressing
chamber, dry the moisture, and then remove moisture from the
raw material according to the “hot pressing” method.

Peanuts
First conrm the quality of peanuts. To conrm dryness, press peanut
kernels and if at least one-third of the red skin falls off then they are dry
enough. Fresh and dry enough peanut kernels are t for oil pressing direct-
ly. Peanuts in storage for a long time can be recognized by a grayness to
their skin, and the lack of sweet avor. It is important to use peanuts stored
for less than a year, which can be found at many rice and grain stores.
You can start out buying a small amount of peanuts in several different
places to determine which peanut is best for pressing out oil. As always,
heat the machine for twenty minutes. With peanuts, then proceed to cold
pressing. There are several possible outcomes for oil pressing with peanuts:
• Oil output is normal; oil separates after being placed at room tem-
perature for 24 hours or more. This shows the peanuts were good.
• Oil output is normal; the oil does not separate after 24 hours. This
means the peanuts were bad. Replace them and try again.
• Only powder comes out, showing that there is no water at all; this
situation prone to occur in dry areas and winter time. Please add wa-
ter by soaking your hands, then stirring the peanuts with your soaked
hands. If there are a lot of peanuts, undertake this process repeatedly.
You can press oil normally after conrmation of proper functioning.
Notice: When rinsing peanuts, the longest rinse time must not exceed 5
minutes. After draining, remove moisture through heating before use. Press
all of them while they are still warm. Otherwise, peanuts will absorb too
much water and oil will inject in slag notch. It is hard to dry out washed
peanuts in the sun, and it can ruin the peanuts. This tends to cause more
slag and oil injection. It is best to directly cook the washed peanuts until
dry.
Note: When heating with a microwave oven, many plates will absorb the
heat resulting in a plate that is hot and peanuts that are not. To avoid this,
please use microwavable plates.
Peanuts should be heated in a microwave oven on medium heat. They
should be heated until one minute after hearing a ‘pop-pop’ noise. This
usually takes about three minutes, but will vary with experience. If the ma-
terials are wet, increase time accordingly.
If heating, instead, with an oven, use an oven with a rotating cage and
only turn on the upper heater. Adjust the time to about 20 minutes if using
this heating style. Time will be increased or decreased depending on
dryness of the raw material. Ovens without cages tend to lead to burnt or
otherwise unusable raw materials.

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White or Black Sesame Seeds
Refer to the “peanut pressing method”
White sesame and unshelled sesame must be red 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 methods in the oil fragrance secret section
below.
Oil Fragrance Secret
First boil a proper amount of water. Use about 35 ounces of pea-
nuts or black sesame (white sesame is not fragrant). Cook until
they have a light yellow skin, using the methods previously de-
scribed. 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 min-
utes; 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.

Walnut Kernels
Put walnut kernels into a cloth bag and slightly crack them with
a wooden mallet into pieces the size of a regular peanut kernel.
Since walnut kernels contain lots of oil but few bers, they are not
that easy to press. Make sure to add a few soybeans while pressing
walnut kernels. The amount you add should be based on getting a
normal amount of slag. To get better oil, heat walnut kernels with
moderate heat using the microwave oven for 2-3 minutes, or heat
them for 10 minutes using the oven but only turning on the upper
heating element at the temperature of 215 °F before pressing.
Good walnuts should be dark in color. Avoid walnuts that have
been bleached and seem overly clean. Bleached walnuts may
contain chemicals or preservatives and should not be used for oil
pressing. Pick walnuts with a dark color and heavier weight for the
best results in oil pressing.
It is suggested that you try a small amount rst and then buy more
if they’re good. Store the newly pressed walnut oil at room tem-
perature for 24 hours. If the oil separates and subsides, the walnuts
were good ones. If the oil fails to separate and subside after four or
ve days, change the raw material and try again.
Okra Seeds
Select mature and high-quality okra seeds for pressing. Okra seeds
are different from other oil plants because their shells are thick and
hard. Make sure to heat them on a low heat setting in the oven,
or by using the microwave oven for 2-3 minutes till they turn soft
before pressing. If the shells are already off, add a few soybeans to
the okra seeds. The amount you add should be based on getting
a normal amount of slag.
Pumpkin Seeds
Select plump and mature pumpkin seeds in small and medium
sizes (it’s hard to press very big ones). You may press them cold or
after heating, depending upon your preference.
Sunower Seeds
The best sunower seeds for oil are small and black and contain
a lot of oil. They can be pressed either unshelled or shelled. More
oil can be pressed if sunower seeds are heated before pressing.
Please refer to the steps to press peanuts.

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Soybeans
Soybeans contain little oil. 500g of local soybeans contains 60-90g
of oil; transgenic soybeans contain 90-125g of oil. You can refer to
the steps to press peanuts for hot pressing, namely, heat soybeans
till their skins crack and then press them.
Rapeseeds
There are two kinds of rapeseeds, winter and spring, both of which
contain 30%-40% oil in most cases. Pick fresh and plump rape-
seeds. The time of heating should be reduced since rapeseeds are
a small grain. Oil extraction rates of different rapeseeds in different
regions are quite different. Please refer to the method for pressing
camellia seeds. Make sure to drain off any water before pressing.
Safower Seeds and Fructus Cannabis
The shell of safower seeds or fructus cannabis is very thick and
hard. It is best to shell them before pressing. If they can’t be
shelled, make sure to heat the raw materials and press them when
they’re still hot, as suggested by the “hot pressing” method intro-
duced above.
Turn on the machine for 30 minutes to heat it up rst and then turn
on the pressing switch. Put in a small amount rst and ll the hop-
per after a normal amount of slag is detected. Press them one
time, and if it backs up, clean out the pressing chamber and start
over.
X. Factors Affecting Oil Extraction
Oil extraction rates of different raw materials may vary based on
batches, production areas, varieties, grain sizes, harvest times,
storage periods, storage environments, extraction technologies,
whether uncultivated or articially cultivated, imported or locally
produced.
1. Varieties of Raw Materials: the longer the growing period, the
higher the oil content. Those produced in cold areas contain more
oil, as do transgenic ones.
2. Storage and Plucking Time: the longer the storage time, the low-
er the oil extraction rate.
3. Storage Temperature: the higher the storage temperature, the
lower the oil extraction rate.

Problem: During pressing, lots of residue in the oil outlet.
Causes:
• The preheating switch is not on or was not left on long
enough.
• Raw material contains too much water or the moisture was
not properly removed.
• Incorrect frying where the surface is burned but internal parts
are still raw.
Solutions:
• Replace raw material.
• Heat raw material according to instructions in this manual.
Problem: Oil will not properly separate, even after a few days.
Causes:
• Raw materials have been stored in excess of one year or raw
materials have been treated with chemicals while in storage.
• Raw materials became brittle after being heated.
• Incorrect heating where the surface is burned and internal
parts are still raw .
Solutions:
• Replace raw material.
• Heat raw material according to instructions in this manual.
Problem: Oil and residue spill simultaneously from the dross hole.
Cause:
• The raw materials contain too much moisture.
Solutions:
• Press with some soy beans to draw moisture from the raw ma-
terials. Start with a small amount and add more as needed.
• Fire the raw material according to the above method of heat
pressing.
Problem: Oil ows back from the base of the press barrel during
pressing.
Cause:
• Raw materials are damp.
Solution:
• Dry raw materials in the sun or heat them in the microwave or
oven until they are dried out.
XI. Troubleshooting

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Problem: The electric motor buzzes and shakes.
Cause:
• The motor is jammed.
Solution:
• Stop pressing immediately and remove raw material from
hopper. Preheat for one hour and then press “Clean” for up
to two seconds ,then press “Start” for one second. Repeat
and the lever will ease out. If still stuck, take out the press
barrel, put it on the gas stove over a low ame, and dry the
dross hole (6 cm long) of the press barrel until raw materials
inside are burnt up. In the process, you will hear a squeaky
sound. Then you can reinstall the press barrel on the oil press,
screw on nuts, and press “Clean.” USE CAUTION to avoid
burns and bodily harm.
Problem: The machine is making a sharp metallic noise.
Cause:
• Materials are not entering the barrel evenly. You should allow
it to continue to run two or three minutes and the noise will
disappear as the raw materials redistribute in the press barrel.
If the metal friction sound still occurs, then the raw materials
are damp and sticking to one side of the screw.
Solutions:
• If raw materials are only partially damp, you can counteract
this by adding soy beans to draw out moisture from the raw
materials until the sound disappears.
• Remove the press barrel, clear away the raw materials that
are stuck on the screw, and then dry the barrel.
• Replace moisture retaining raw materials with heated raw
materials(according to the above method of heat pressing).
Problem: Powder begins coming out during the middle of the
pressing process.
Causes:
• Too much raw materials was heated at one time.
• Raw material was allowed to cool after heating.
Solution:
Heat about two pounds each time. When the pressing is about
to nish, you can heat a new batch. Cover raw materials when
pressing, especially in winter.

304 Food Grade Stainless Steel
Machine Rated Power: 400W
Maximum Starting Current: 4A
Motor Rated Power: 400W
Heating Rated Power: 100W
Supply Voltage for Use: 220V ±10% AC 50/60Hz (110V ±10%
60Hz is suitable for Taiwan, Japan, Korea, Canada, the United
States. Please refer to the identity next to the power outlet in the
rear part of the machine.)
Pressing Speed (reference value): 3Kg/hour; the more moisture raw
materials contain, the slower the speed will be; the larger the parti-
cle size (big pumpkin seeds, camellia seeds and large peanuts) of
raw materials is, the slower the speed will be.
Maximum Pressing Particle: the press barrel of U.S. Solid Oil Press
is designed based on the volume of a peanut. If the particle size
exceeds this, particles should be smashed before the pressing to
make the volume no greater than that of peanut kernel (camellia
seeds should be processed in this way).
Suitable for Pressing: axseed, rapeseed, unhulled black sesame,
unhulled white sesame, sunower seed kernel, walnut kernel, apri-
cot kernel, peanut kernel, camellia seed, edible fructus perillae,
(small and medium-sized) pumpkin seed, hemp seed, pine nut
kernel, platycladi seed, kiwi seed, okra seed, schisandra chinensis
(traditional Chinese medicine), soya bean, chaulmoogra seed
(traditional Chinese medicine, removing the outer shell before the
pressing) and pricklyash seed. Please do not press raw materials
that are not specied in these instructions.
XII. Specications

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call [phone]
INTENTIONALLY LEFT
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