Oleic discs d. 65 cm
Oleic discs d. 65 cm
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Description
Description
The 65 cm oleic discs are essential components for those practicing traditional olive oil extraction. Unlike the old coconut fiber fiscoli, these are made of 100% food-grade certified polypropylene synthetic fiber, ensuring durability, hygiene, and compliance with food regulations.
These discs integrate perfectly into the classic pressing system: the circular steel plate with raised and shaped edges serves as a wheeled base for handling, while the central perforated cylinder (foratina) keeps the stack vertical and facilitates the flow of oil must both externally and along the central axis.
How the process works:
- On the first diaphragm, placed at the bottom of the plate, a layer of 3 cm of olive paste is arranged, enclosed in the double fiscolo
- A second diaphragm and a second layer of paste are overlaid, continuing in this standard order
- For every three layers of paste, a diaphragm without paste and a steel disc are added 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
- The tower is inserted into the press: the oil must separates from the solid fraction and flows through the drainage system towards the plate
- After extraction, the stack is disassembled and the pomace is removed from the diaphragms
- The obtained must undergoes vertical centrifugation to completely separate the oil from the water
Technical features:
- Simple fiscolo
- Diameter: 65 cm
- Configuration: 1 hole
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Description
Description
The 65 cm oleic discs are essential components for those practicing traditional olive oil extraction. Unlike the old coconut fiber fiscoli, these are made of 100% food-grade certified polypropylene synthetic fiber, ensuring durability, hygiene, and compliance with food regulations.
These discs integrate perfectly into the classic pressing system: the circular steel plate with raised and shaped edges serves as a wheeled base for handling, while the central perforated cylinder (foratina) keeps the stack vertical and facilitates the flow of oil must both externally and along the central axis.
How the process works:
- On the first diaphragm, placed at the bottom of the plate, a layer of 3 cm of olive paste is arranged, enclosed in the double fiscolo
- A second diaphragm and a second layer of paste are overlaid, continuing in this standard order
- For every three layers of paste, a diaphragm without paste and a steel disc are added 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
- The tower is inserted into the press: the oil must separates from the solid fraction and flows through the drainage system towards the plate
- After extraction, the stack is disassembled and the pomace is removed from the diaphragms
- The obtained must undergoes vertical centrifugation to completely separate the oil from the water
Technical features:
- Simple fiscolo
- Diameter: 65 cm
- Configuration: 1 hole
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