Центрифуга для экстракции оливкового

The 5 steps for the production of olive oil
Olive Oil production is mainly divided into 5 phases.
1.Collection
Harvesting is one of the most delicate and decisive steps to obtain an excellent quality olive oil.
Generally it is facilitated with the use of nets lying on the ground under the plants that allow to easily collect the fallen
product or facilitated by any mechanical equipment.
2.Washing and pressing
After harvesting the olives are weighed and subjected to an abundant washing in water. This process is carried out with a special washing machine with a constant flow of water that invests the olives.
The crushing system of the milled olives is the most ancient instrument, conceptually derived from the millstones used since the Hellenic age. Today, however, many mills use the most modern hammer crushers, which break the olives by pushing them violently against a metal grid.
3.Kneading
After pressing the olive paste is subjected to the kneading operation which consists of a continuous and slow mixing of the dough.
The kneading phase is an essential moment for the subsequent extraction of the oil from the olive paste. In fact, the kneading allows the olive paste to reach the optimal temperature in which the natural enzymes present are able to fully activate.
4.Extraction
The extraction phase consists in the separation of the oil from the solid fraction.
This phase can be performed for:
* Pressure;
* Centrifugation;
* Percolation.

5.Separation
In this final phase we proceed to separate the olive oil from the water thanks to the centrifugal force.