Olive Oil Extraction Machine Production Line

Olive Oil Extraction Machine Production Line

• Process Flow and Technical Characteristics:

1.Process Flow:

Fresh Flow → Transport & Storage → Branch/Leaf Removal, Washing → Crushing → Mixing → Centrifugal Decantation → Centrifugation → Storage → Bottling.

2.Process Technology and Main Equipment Configuration:

The workshop uses advanced, reliable technology that is simple to operate and cost-effective.

• Production Process:

1.Cleaning:

Select quality olives, remove debris, and wash thoroughly.

2.Crushing:

A specialized crusher grinds the fruit into pulp, saving labor and increasing efficiency.

3.Mixing:

•Process: After crushing, a 30–50-minute mixing is crucial for oil extraction, with a spiral device rotating slowly (around 30 rpm).

•Temperature Control: A constant temperature (35–38°C) optimizes oil yield and quality, with some systems using fruit residue as fuel.

4.Slag Separation:

•Centrifugal separation with water improves separation efficiency; overload protection prevents equipment damage. Post-treatment, water contains about 0.5 g/L oil.

5.Oil-Water Separation:

•A butterfly centrifugal separator further reduces oil in water to about 0.05 g/L, with overload protection for stability.

• Technical Parameter: