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OLIVE PRESSESin: Magnesia, Magnisia
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Olive Oil - Saranti Smaragda - Nea Anchialos Olive Mill - Nea Anchialos Olive Oil
Cleaning - Washing Olives, no matter how they have been harvested, contain leaves, foreign bodies, soil, stones, wood, etc. that is why they are introduced into a machine, in which, with the use of compressed air, the fruit is cleaned of foreign bodies. The fruit is washed in washing machines that are part of the mill's mechanical equipment. In these, the fruit is washed under the force of running water, which stirs the olives, sending the heavy bodies to the bottom of the tank and the light ones to the surface, where they are expelled. Milling The washed olives are transported by an endless screw to the crusher, which contains a mechanical crusher. This is the main stage of the mill processing. Kneading In order to separate the oil from the oil paste that comes out of the crusher, it must be homogenized and made more cohesive to allow maximum oil extraction. The softener is a device for homogenizing the dough. It is a chamber like a semi-circular vessel with double walls where hot water passes between them to regulate the temperature. Inside it rotates a series of stirrers that constantly mix the oil dough. The conditioner can be horizontal and the massage lasts around 50 minutes. The temperature of the massage should not exceed 27 °C. The same in all other phases. That's why it's called cold processing. The oleoresin must not come into contact with atmospheric air, because in this way a series of organoleptic components are lost, on which the aroma and taste of the oil depend. Horizontal separator (decator)When the kneading has already been achieved, the oil dough is ready for the phase of separating the solids from the vegetable juice which also contains the oil. Nowadays, the separation of the vegetable juice from the core is done with centrifugal machines which take advantage of the different specific gravity of the main components of the oil dough: The separators of the new generation concentrate the function of the two separators in one centrifugal machine which separates the oil and discards the core and natural juices mixed. This liquid product is processed in specialized industrial units. This new technology has the great advantage of no longer producing lees that heavily pollute the environment around the olive mills. It is therefore a technology of a high ecological level. For the final separation, the vegetable juice and oil mixture passes through another centrifugal separator. Separator The vegetable liquids coming from the previous separator are led with the appropriate piping to the next, and more critical, treatment stage. That of the final oil separation. Centrifugal separators of another type are used for this. The vegetable juice enters the machine continuously, without interruption. Its internal discs, which rotate around a vertical axis with a rotation speed of 6,000-7,000 revolutions, separate the oil from the rest of the vegetable juice and without interruption the natural juice flows from the machine in different directions.Category: OLIVE PRESSES
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