The Position of the cone governs the thickness of the cake, that will be produced. But different manufacturers may have their own requirements regarding thickness and oil Contents of the cake, it is not possible to define a standard thickness of the cake for all materials. It may be taken as a rule that the cake from more fibrous material, cannot be made as thin as that from the less fibrous materials. For example, decorticated cotton seed can be compressed to a much thinner cake than undecorticated cotton seed, yet the oil contents of the two cakes may remain the same. The first pressed cake of those oily materials which are usually pressed twice such as groundnuts, castor seeds, sesame, copra etc. must be much thicker than the cakes of second or single pressing of seeds. First pressed cakes are generally 3/8”-5/8” thick whilst final cakes are 1/8”-3/16” thick. First pressed cakes are general found to fall into pieces readily on leaving the discharge, but this is quite in order as the low pressure necessary to reduce the oil content to about 20-25% is not sufficient to make hard cake.

If the material is once pressed such as decorticated cotton seed, well rolled linseed, or rape, the cake is about 1/8” thick. Soya, undecorticated cotton seed, dry maize green meal etc. will make a cake about 3/16” thick. Second pressed groundnuts, copra or castor cake should be about 1/8”-5/16” thick. These thickness are only as guide but the cake is all right, when the cake is tough and the cone side of the cake is brightly polished, without being burnt, and the outside is slightly polished.