The most modern olive oil treatment

• by continuous centrifugal treatment “on cold”
• ecological and economical way of treatment
• complete automatic filling of kneeding through pipes and valves

Olive’s fruit is picked from trees both manually and industrially with sticks, and falls on the protective net set on the ground. Such fruits are placed in plastic airy “coughs” with holes of approximately 70 × 70 cm in height and about 40 cm in height, so there is no cremation of the olives themselves of the weight, and there is a constant flow of air around them which makes it impossible to break.
After that, the olives are transported to the oil mill and inserted into the receiving basket in the technological process itself, whereupon the processing process begins.
Olive oil processing machines are automated and are the ultimate technological solution.
The olive oil production process is made without interruption, and can also be broken down, depending on the amount of olives and the wishes of individual customers whether their olives are processed. This is the latest practice in the Republic of Croatia, because everyone wants to have their own “oil”, which is slowing down in the technological process, but achieving exceptional quality and quality, which confirms the many awards and prizes that olive growers have gained in our market as well as Ino competitions.

The olives from the hopper, after a washing machine, are with screw elevator transporting to a hammer crusher. Screw elevator has possibility to regulate capacity speed of incoming olives to the hammer crusher (by the variable frequency driver).
The crusher is equipped with rotating grid and hammer impeller with plates which are crushing the olives into homogenized paste.

By mixing the pasta and circulating hot water in the double wall (closed system), the optimal preparation of pasta is achieved and practically begins part of the oil separation from the solid part of the olives.
During kneading, the pasta is heated to a maximum of 27 ° C, and a slight oil separation begins on the top of the pasta. This mixing process takes about 45 minutes and needs to be monitored by adding water to the pasta only if necessary.
The prepared pasta is transporting by mono pump to the centrifugal decanter through the feeding pipe, without the addition of water or, possibly, the minimum amount of cold water, where the separation process begins.
These kneaders each have their own control and temperature measurement, and it is possible to upgrade one more kneader when it is needed.

It is using for transporting of husk to the elevators, the screw is made from stainless steel (standard length 6 m)

The pre-filtered oil and the vegetative water from the tank below the vibro filter now enter in a vertical separator where final separation is done – purification as follows:

• the oil from the residual small particles-a clear oil is obtained,
• the remaining minimum residual amounts of oil in vegetative water

The same is achieved by centrifugal force and rotation in the separator bowl at 6400 rpm with the addition of warm water up to 37 ° C to increase the separation. Regulation of capacity is achieved through the supply oil pump, and the operating with separator is doing by the main control panel and through the manual valve for discharging and cleaning of separator.

It is using to control with whole plant during operation. It can be controlled by mechanical switches or by touch screen.

Installation – verbally instruction of your staff, as well as technical support during the processing by professional and authorized service of the Ino principals, is included in the price.

Remark:
The interconnection of two thermocouples and the gas oil boiler with the kneading machines and the tank for gas oil is on the side of the end user, according to the technical instructions and the lay out.