Oil discs d. 40 cm
Oil discs d. 40 cm
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Description
Description
Oil Extraction Discs Diameter 40 cm - 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 trolley to facilitate movement. At the center, a perforated cylinder (foratina) is inserted to maintain the vertical stack and promote optimal flow of the oil must both laterally and along the central axis.
Stack Construction
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, an empty diaphragm and a steel disc are added to evenly distribute the pressure
- The final stack consists of: 60 diaphragms alternated 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 draining system and through the central foratina, to be collected on the plate. At the end of the extraction, the stack is dismantled and the pomace is removed from the diaphragms. The crude must is finally subjected to vertical centrifugation for the final separation of oil from water.
Technical Specifications
- Type: Simple fiscolo
- Diameter: 40 cm
- Configuration: 1 hole
- Material: 100% food-grade polypropylene
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Description
Description
Oil Extraction Discs Diameter 40 cm - 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 trolley to facilitate movement. At the center, a perforated cylinder (foratina) is inserted to maintain the vertical stack and promote optimal flow of the oil must both laterally and along the central axis.
Stack Construction
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, an empty diaphragm and a steel disc are added to evenly distribute the pressure
- The final stack consists of: 60 diaphragms alternated 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 draining system and through the central foratina, to be collected on the plate. At the end of the extraction, the stack is dismantled and the pomace is removed from the diaphragms. The crude must is finally subjected to vertical centrifugation for the final separation of oil from water.
Technical Specifications
- Type: Simple fiscolo
- Diameter: 40 cm
- Configuration: 1 hole
- Material: 100% food-grade polypropylene
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