When the meal starts to come out of the discharge and, it is advisable to advance the pressure cone into the pressure cage, a little at a time, so as to gradually build up the pressure in the cage for the formation of the cake. Attempts to suddenly push the cone right in at once, may result in the blockade of the cage, and will create difficulties in the right formation of the cake. When the expeller has worked in this way for sometimes, the cone is then so adjusted as to get the best yield of oil, the thickness of the cake varying according to the nature of seed, between 1/8”-3/8”. When the expeller is working continuously it is always advisable to run the pressure cone back at least once in 24 hours to ensure that it does not get fixed in one position. If at any time, the expeller shows a tendency to choke, the cone is withdrawn a little away, Until the discharge of the cake starts freely, then the cone can be again turned to the original position.