Ah yes, those have also made their way onto kitchen countertops (e.g. the NutriChef Oil Press), but I'd agree that they'd be in the "advanced machinery" category.

Most small batch chocolate makers don't bother with pressing their own cocoa butter because of the scale required to make it worth it. There's only so much cocoa butter you can press from beans, and then you need to figure out what to do with the remaining cocoa solids. (As an exception, Goodnow Farms is one that did invest in one for, I think, $50000; they sell the cocoa solids to restaurant chefs.) As a result, most of this is still in the industrial realm, even if the tech itself isn't particularly new (it hasn't changed much beyond what's in the linked video).