Cold Press vs. Hot Press: What's the Difference?
Publish Time: 2025-05-16 Origin: Site
Feature | Cold Press | Hot Press |
Temperature | Below 40°C (104°F) | 120°C (248°F) or higher |
Processing | Direct pressing, no heating | Seeds are roasted before pressing |
Oil Yield | Slightly lower | Higher |
Nutrient Retention | Better preservation of natural nutrients (Vitamin E, Omega-3s) | Some nutrients lost during heating |
Taste & Color | Light, natural flavor and color | Rich aroma and deeper color |
Target Market | Health-conscious consumers, high-end products | Mass market, cooking oil suppliers, restaurants |
Summary:
Cold press = more natural, nutritious oil
Hot press = stronger flavor and higher output
Which Type Should You Choose?
Cold press machines are ideal for producing premium oils from flaxseed, walnut, sesame, olive, etc.
Hot press machines are suitable for larger-scale production using common seeds like soybean, rapeseed, and peanut.
If your target market values nutrition, purity, and origin transparency, cold press is a great choice.
If they prioritize aroma, affordability, and cooking performance, hot press may be more suitable.