Oil discs d. 55 cm
Oil discs d. 55 cm
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Description
Description
The oil discs are essential components in the olive oil extraction process. These mats represent an evolution from traditional coconut fiber models, using a 100% food-grade certified polypropylene synthetic fiber, ensuring hygiene and durability over time.
The stack construction system is based on a circular steel plate with shaped and raised edges, equipped with a trolley for easy handling. In the center, there is a perforated cylinder (foratina) that maintains the structure vertically and promotes optimal flow of the olive must both along the edges and the central axis.
How the stack construction works:
- On the first diaphragm at the bottom of the plate, a layer of olive paste 3 cm thick is placed inside the double mat
- A second diaphragm and a second layer of paste are placed on top, alternating this sequence
- Every three layers of paste, a diaphragm without paste and a steel disc are inserted to evenly distribute the pressure
- The complete stack consists of 60 alternating diaphragms, 60 layers of paste, 20 steel discs, and 20 diaphragms without paste
Once the construction is complete, the tower is inserted into the press, where the olive must separates from the solid fraction. Thanks to the drainage system, the liquid flows outward and along the foratina, collecting on the plate below.
After extraction, the stack is dismantled and the pomace is removed from the diaphragms. The must obtained from pressing is subsequently subjected to vertical centrifugation to complete the separation of oil from water.
Technical characteristics:
- Simple mat
- Diameter: 55 cm
- Number of holes: 1
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Description
Description
The oil discs are essential components in the olive oil extraction process. These mats represent an evolution from traditional coconut fiber models, using a 100% food-grade certified polypropylene synthetic fiber, ensuring hygiene and durability over time.
The stack construction system is based on a circular steel plate with shaped and raised edges, equipped with a trolley for easy handling. In the center, there is a perforated cylinder (foratina) that maintains the structure vertically and promotes optimal flow of the olive must both along the edges and the central axis.
How the stack construction works:
- On the first diaphragm at the bottom of the plate, a layer of olive paste 3 cm thick is placed inside the double mat
- A second diaphragm and a second layer of paste are placed on top, alternating this sequence
- Every three layers of paste, a diaphragm without paste and a steel disc are inserted to evenly distribute the pressure
- The complete stack consists of 60 alternating diaphragms, 60 layers of paste, 20 steel discs, and 20 diaphragms without paste
Once the construction is complete, the tower is inserted into the press, where the olive must separates from the solid fraction. Thanks to the drainage system, the liquid flows outward and along the foratina, collecting on the plate below.
After extraction, the stack is dismantled and the pomace is removed from the diaphragms. The must obtained from pressing is subsequently subjected to vertical centrifugation to complete the separation of oil from water.
Technical characteristics:
- Simple mat
- Diameter: 55 cm
- Number of holes: 1
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