Hydraulic cocoa liquor separation

Press conditioned cocoa liquor into cocoa butter and press cake

The source configuration uses a Model 325 batch hydraulic press. The press should receive prepared cocoa liquor or mass after roasting, shell removal, and nib grinding; whole beans and dry nibs are not treated here as a validated direct feed.

Request a cocoa pressing trial → Review the complete cocoa line

Stainless steel batch hydraulic press used for cocoa liquor separation

Core separation stage

Apply static pressure while liquid cocoa butter drains

Conditioned cocoa liquor is loaded into the pressing arrangement. Hydraulic pressure drives the piston through the batch while expressed cocoa butter drains and the remaining cocoa solids consolidate into cake.

Input: pumpable or loadable cocoa liquor at the trial-approved condition
Liquid outlet: cocoa butter requiring collection, filtration, and controlled storage
Solid outlet: cocoa press cake for sale, storage, coarse crushing, or powder milling
Acceptance: butter quality, cake residual fat, complete cycle, safety, and cleanability

Pressing basis

Batch load is not bean-input capacity or guaranteed butter output

The press receives cocoa liquor after roasting losses, shell removal, nib recovery, and wet grinding. Practical throughput depends on liquor composition, temperature, loading density, pressure profile, drainage endpoint, unloading, cleaning, and operating hours.

Prepare the liquor

Define what enters the press

Cocoa origin, roast profile, shell carryover, and liquor particle-size method
Liquor temperature, viscosity, moisture, composition, and holding time
Batch loading method, filter media, safe fill level, and drainage path
Any alkalization or other treatment performed before pressing

Define both outlets

Butter and cake need separate specifications

Butter sampling, filtration, storage temperature, packaging, and release criteria
Cake residual-fat target, thickness, integrity, cooling, and storage
Mass-balance method, retained material, rework, and cleaning loss
Approved food, cosmetic, industrial, or disposal route for every stream

Reference operating flow

Condition, load, press, drain, and unload as one complete cycle

01Verify liquor identity and condition

02Prepare the press and filter arrangement

03Load the approved batch safely

04Apply the validated pressure profile

05Collect and sample expressed butter

06Unload, cool, and route the press cake

Source-listed Model 325 references

Use the published figures for preliminary configuration only

The figures below come from the current page. They do not establish butter recovery, cake residual fat, daily throughput, energy per kilogram, or performance with a new cocoa liquor.

Reference point	Published value	What must be confirmed
Pressing force	325 tons	Machine calculation basis, hydraulic safeguards, tooling, controls, and acceptance documentation.
Hydraulic working pressure	55–60 MPa	Setpoint sequence, allowable range, hold period, relief devices, and maintenance procedure.
Motor power	2.2 kW	Voltage, phase, frequency, connected auxiliaries, enclosure, and destination electrical standard.
Barrel reference	390 mm inner diameter; 800 mm height	Usable volume, plates or basket, filter media, loading level, drainage, and cleaning access.
Source batch range	5–100 kg; 60–80 kg is described as recommended	Liquor density, temperature, free volume, cake target, and safe loading procedure.
Source cycle examples	30–40 minutes for a hot-press example; about 2 hours for a cold-press example	Definitions of hot and cold, liquor condition, pressure profile, drainage endpoint, unloading, and cleaning time.

The source does not publish a matched comparison with smaller Korean-style presses

Its statements about higher efficiency and larger productivity are not supported by side-by-side liquor, batch, cycle, butter, cake, utility, or labor data. Compare press options through a controlled material trial and complete-cycle calculation.

Project controls

Design the surrounding system as carefully as the hydraulic frame

Area	Required project decision	Missing source detail
Liquor holding	Agitation, temperature control, transfer, residence time, and batch identification.	No tank, pump, heating, or line-layout specification is published.
Butter collection	Drain pan, enclosed transfer, filtration, sampling, heated storage, and packaging.	No butter filtration grade or transfer temperature is published.
Cake handling	Ejection tools, cooling, lifting, breaking, storage, and downstream milling route.	No cake dimensions, residual-fat result, or unloading method is guaranteed.
Contact materials	Complete material, surface-finish, seal, filter, and certificate schedule.	The source uses a general food-grade statement without identifying grades or finishes.
Safety	Guarding, relief, interlocks, lockout, hot-product protection, and pressure inspection.	No destination-specific conformity package is stated.

Connected cocoa stages

Cocoa nib grindingPrepare shell-controlled nibs as cocoa liquor before pressing. Cocoa cake crushingReduce cooled press cake to a controlled feed size for milling. Cocoa powder millingFine-grind prepared dry cake through the selected screen and controls. Complete cocoa lineBalance bean input, liquor flow, press cycles, butter, cake, and powder.

Restored original media

Hydraulic cocoa butter press reference photograph

Original press photograph restored from the earlier cocoa butter page.

300-325 hydraulic oil press machine

Original photograph restored from the earlier page.

Qualify the press with your cocoa liquor and outlet targets

Send liquor composition and temperature, batch demand, butter and cake specifications, operating hours, utilities, contact-material requirements, layout, and destination.

Request a press assessment →