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The steamer (cooking pot) uses direct steam and indirect steam to moisten, heat and cook the raw materials . The purpose is to destroy the cell structure of the cake and condense the dispersed free oil together, providing more favorable conditions for the extraction of oil.
At the same time, under the action of moisture and temperature, the cake has suitable plasticity and flexibility to adapt to the pressing conditions. After cooking, the oil yield can be increased and the quality of oil and cake can be improved.
