Oil discs d. 65 cm
Oil discs d. 65 cm
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Description
Description
The 65 cm oil discs are essential components for those practicing traditional olive oil extraction. Unlike the old mats made of coconut fiber, these are constructed from 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 the 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 3 cm layer of olive paste is laid, enclosed in the double mat
- A second diaphragm and a second layer of paste are placed on top, continuing in this standard order
- Every three layers of paste, a diaphragm without paste and a steel disc are added to distribute the pressure evenly
- 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 draining system towards the plate
- After extraction, the stack is dismantled and the pomace is removed from the diaphragms
- The obtained must undergoes vertical centrifugation to completely separate the oil from the water
Technical characteristics:
- Simple mat
- Diameter: 65 cm
- Configuration: 1 hole
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Description
Description
The 65 cm oil discs are essential components for those practicing traditional olive oil extraction. Unlike the old mats made of coconut fiber, these are constructed from 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 the 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 3 cm layer of olive paste is laid, enclosed in the double mat
- A second diaphragm and a second layer of paste are placed on top, continuing in this standard order
- Every three layers of paste, a diaphragm without paste and a steel disc are added to distribute the pressure evenly
- 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 draining system towards the plate
- After extraction, the stack is dismantled and the pomace is removed from the diaphragms
- The obtained must undergoes vertical centrifugation to completely separate the oil from the water
Technical characteristics:
- Simple mat
- Diameter: 65 cm
- Configuration: 1 hole
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