In the opinion of many, it is impossible to make a "true" single-origin chocolate if the cocoa butter is pressed from beans that are different from the beans used to make the chocolate; it doesn't matter if the butter is deodorized or undeodorized from that perspective.
One reason that some chocolate makers give as a reason for not using added deodorized cocoa butter is that it "dilutes" the flavor of the finished chocolate. Maybe ... if you're adding a lot of cocoa butter. I haven't seen many taste tests to prove this definitively when the manufacturer is only adding a couple of percent to decrease viscosity.
The argument against using an undeodorized cocoa butter is that the flavors and aromas are different from the beans used to make the chocolate, so you have a blending issue ... does the flavor of the cocoa butter affect the flavor of the chocolate, positively, or negatively? Again, I have never taken part in a definitive taste test one way or another, but part of the answer depends on how much cocoa butter is being added.
I know of several small producers who have purchased cocoa butter presses made in South Korea and reported that they are satisfied with the production throughput and quality. The Type B press linked to is about US$11,000 ex-warehouse.
I know of an Italian-made two-pot press, but it costs over US$70,000. At that price I think you'd have a hard time justifying the investment giving the level of production you are at.
clay - http://www.thechocolatelife.com/clay/