Olive Oil Equipment

In batch processing, each delivery of olives is processed separately to ensure every producer gets back their own oil. Precisely identifying each batch throughout the process is essential: it allows the customer to leave with their own oil and be billed fairly for the crushing service.

To ensure the best possible quality, the miller must control all process parameters — temperatures, durations, flow rates, washing — using integrated adjustment and monitoring systems. These parameters must be easy to adjust from one batch to the next depending on the characteristics of the olives being processed.

A discharge system specifically designed for batch processing empties all the oil present in the drum at each batch change, adding only a very small amount of water — preserving the traceability and purity of each production run.

In mass processing, olives are sorted by variety and, where applicable, by origin — tree-picked or ground-collected olives. For each batch, a sample is taken, the weight is recorded and the customer's details are logged before storage pending processing.

The extraction process then runs continuously, with stoppages limited to cleaning and maintenance operations only. This mode of operation optimizes the volumes processed, reduces downtime and maximizes plant yield by feeding the decanter without interruption.

The consistency of the product and the continuity of the process make it easier to maintain processing temperatures and durations. Malaxation times are set at the design stage by sizing the pressing section according to the decanter's hourly flow rate, while temperatures are factory-set to achieve optimal extraction conditions.