| Cold Pressing PK Hot Pressing |
| Indicators | First Fang Cold Pressed Peanut Oil | Traditional Peanut Oil |
| Pressing Technology | Cold pressing (below 60 degrees C) | Hot pressing (120 degree C) |
| Raw Material | Export Grade Peanut (full grain) | General Grade Peanut |
| Removal of Red Clothes | There are (sources eliminate aflatoxins) | Nothing |
| Classification and screening of raw materials | Level 5 (higher level) | Level 1-2 (lower level) |
| Nutritional Components | Retaining Peanut Nutrition (43% Unsaturated Fatty Acids) | Partially Destroyed |
| Fume Concentration | Very low (high smoke point, no pollution) | Higher |
| Multilayer Plant Fiber Filtration | Yes (five floors) | Part |
| Aroma Type | Natural peanut fragrance, but not greasy salad | Ripe fragrance |
