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Frequently Asked Questions
Everything you need to know about Palmetto Extract Systems
I'm not currently making concentrate. Can I use this to test the market?
Yes. A single unit is the natural starting point, and you can scale output from a few gallons a month up to industrial volume without ever replacing the equipment, just add units as demand grows.
I'm currently doing manual cold extraction. How does this compare?
Cold extraction runs unattended at room temperature for about 15 hours and yields a lighter concentrate, similar to what you'd get doing it by hand. Hot extraction runs at 200°F and finishes in under an hour, capturing a fuller profile with broader downstream uses. As an example, a hot-extracted coffee cycle yields 7.25 gallons at 8% TDS in about 56 minutes, other solids will run at different times and concentrations. Both run on the same vessel; you choose the solvent temperature per cycle.
What's the difference between cold and hot concentrate?
Cold extraction creates a clean, low-intensity concentrate with minimal energy or labor cost during the extraction window. Hot extraction captures a fuller flavor profile suited to more applications. Neither replaces the other, most operators run both on the same system.
Can I start small and expand later?
Yes. Every unit is identical, so adding capacity means adding units, not replacing what you already own.
What if I don't need full capacity right away?
Run fewer cycles per day or fewer days per week. The system scales down in usage without any changes to the equipment.
Can I optimize for concentration instead of volume?
Yes, within limits. Shorter cycles produce a more concentrated, lower-volume yield; the 56-minute, 7.25 gallon, 8% TDS figure above is a baseline for hot-extracted coffee, not a ceiling, and results vary by solid.
What utilities do I need?
The base unit doesn't require any power or air hookup. If you decide to add the Dual-Pump Module it only requires a 120V power source.
How much space does it require?
The quick-release vessel measures 24 inches by 30 inches.
Do I need special permits or certifications?
No special permits are required for food-grade extraction using standard commercial utilities. However, you should always refer to your governing authority for your specific situation.
How difficult is it to operate?
The core steps, pre-soak, load, tamp, add solvent, are simple enough for one trained operator to run confidently within the first few cycles, regardless of what you're extracting.
How many staff do I need?
One operator can run the entire system. As you scale to more units, some operators add a second set of hands for raw material prep or loading, but it's not required to start.
What about overnight cold extraction?
Running a cold cycle overnight adds meaningfully to daily output, roughly 21 to 26% more, for about one additional hour of labor: 30 minutes to set up in the evening, 30 minutes to harvest in the morning.
What makes this safer than other extraction methods?
The quick-release mechanism eliminates lifting 30-plus pounds of hot, wet solids by hand, cutting the burn and strain risk that comes with manual dumping.
What training and support do you provide?
Every system ships with complete setup documentation and proven extraction protocols, we also offer phone support as needed.
What's the warranty?
90 days on all components, plus ongoing support beyond that window.
How do I get pricing?
Pricing depends on your configuration, unit count and add-on modules, so reach out and we'll put together a quote for your setup.
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