The liquid-solid extraction (LSE) method separates nonvolatile components like glycerin, salt, and sucrose. It is also a solution for capturing finely dispersed substances in solids, such as caffeine in coffee.

Solid-liquid extraction equipment mixes solvents to pressure cells out of an insoluble solid matrix. The traditional techniques include maceration and percolation, but newer technologies apply supercritical fluids and accelerated solvent extraction principles to achieve higher yields.

Cold press extraction equipment applies pressure to separate the juices or oils from the fibrous materials. It is typically used to extract the liquids from fruit and vegetables, but it is also a pressing solution for seeds and nuts.

The technology does not involve cooling in the process, but it gets its name because it prevents the build-up of heat. Other mechanical juicers such as centrifuges expose the raw foods to oxygen and heat, deteriorating the nutrition value as a consequence. Cold treatment preserves the bioactive compounds in the extracted liquids. At the same time, however, this same technique does not eliminate the natural macrobacteria in fresh foods. Cold pressed product, therefore, have a shorter shelf life.