Oleary discs d. 40 cm
Oleary discs d. 40 cm
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Description
Description
40 cm Diameter Oleary Discs - Essential Component for Oil Extraction
The fiscoli are a fundamental component in the traditional extraction of olive oil. Unlike historical models made from coconut fiber, these modern discs are constructed from 100% food-grade polypropylene synthetic fiber, ensuring hygiene, durability, and reliability in the extraction process.
How the Extraction System Works
The pressing process is based on a circular steel plate with shaped and raised edges, equipped with a cart to facilitate movement. At the center, a perforated cylinder (foratina) is inserted to keep the stack vertical and promote optimal drainage of the oil must both laterally and along the central axis.
Construction of the Stack
The stack is assembled according to a standardized and precisely calibrated order:
- On the first diaphragm laid on the bottom, a 3 cm thick layer of olive paste is placed inside the double fiscolo
- A second diaphragm and a second layer of paste are overlapped, proceeding in sequence
- Every three layers of paste a blank diaphragm and a steel disc are added to evenly distribute the pressure
- The final stack consists of: 60 diaphragms alternating with 60 layers of paste, 20 steel discs, and 20 diaphragms without paste
Extraction and Separation
Once the tower is inserted into the press, the oil must completely separates from the solid fraction, flowing along the external drainage system and through the central foratina, to be collected on the plate. At the end of the extraction, the stack is disassembled and the pomace is removed from the diaphragms. The raw must is finally subjected to vertical centrifugation for the final separation of oil from water.
Technical Features
- Type: Simple fiscolo
- Diameter: 40 cm
- Configuration: 1 hole
- Material: 100% food-grade polypropylene
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Description
Description
40 cm Diameter Oleary Discs - Essential Component for Oil Extraction
The fiscoli are a fundamental component in the traditional extraction of olive oil. Unlike historical models made from coconut fiber, these modern discs are constructed from 100% food-grade polypropylene synthetic fiber, ensuring hygiene, durability, and reliability in the extraction process.
How the Extraction System Works
The pressing process is based on a circular steel plate with shaped and raised edges, equipped with a cart to facilitate movement. At the center, a perforated cylinder (foratina) is inserted to keep the stack vertical and promote optimal drainage of the oil must both laterally and along the central axis.
Construction of the Stack
The stack is assembled according to a standardized and precisely calibrated order:
- On the first diaphragm laid on the bottom, a 3 cm thick layer of olive paste is placed inside the double fiscolo
- A second diaphragm and a second layer of paste are overlapped, proceeding in sequence
- Every three layers of paste a blank diaphragm and a steel disc are added to evenly distribute the pressure
- The final stack consists of: 60 diaphragms alternating with 60 layers of paste, 20 steel discs, and 20 diaphragms without paste
Extraction and Separation
Once the tower is inserted into the press, the oil must completely separates from the solid fraction, flowing along the external drainage system and through the central foratina, to be collected on the plate. At the end of the extraction, the stack is disassembled and the pomace is removed from the diaphragms. The raw must is finally subjected to vertical centrifugation for the final separation of oil from water.
Technical Features
- Type: Simple fiscolo
- Diameter: 40 cm
- Configuration: 1 hole
- Material: 100% food-grade polypropylene
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