During hot pressing the oilseed is deliberately heated up to the
temperature about 100°C (mostly in large steam-heated cookers).
Therefore the temperature of output oil and pressing cakes is close
to this number (it is often necessary to cool them down). Heating
up of oilseeds improves pressability (heating reduces viscosity of
oil and increases further properties of structures of oilseeds that
have an influence on the pressability). Therefore hot pressing
shows bigger yield of oil.