Olive Oil Extraction Olive Press Al-Sadoun Top Quality 1 to 5 Ton per Hour

Olive oil extraction is the process of extracting the oil present in olive drupes, known as olive oil. Olive oil is produced in the mesocarp cells, and stored in a particular type of vacuole called a lipo vacuole, i.e., every cell contains a tiny olive oil droplet. Olive oil extraction is the process of separating the oil from the other fruit contents (vegetative extract liquid and solid material). It is possible to attain this separation by physical means alone, i.e., oil and water do not mix, so they are relatively easy to separate.

The first operation when extracting olive oil is washing the olives, to reduce the presence of contaminants, especially soil which can create a particular flavor effect called “soil taste”.

The modern method of olive oil extraction uses an industrial decanter to separate all the phases by centrifugation. In this method the olives are crushed to a fine paste. This can be done by a hammer crusher, disc crusher, depitting machine or knife crusher.

Modern olive mills consist of a stainless steel body and a stainless steel crusher that rotates at high speed. The olives are typically thrown against a hammer-shaped metal grating, thus the name hammermill. Modern milling is very gentle in order to avoid overheating of the paste.

Our modern malaxers are horizontal troughs with spiral mixing blades. Typically, two or three cylindrical vats are used in tandem, mixing the paste at slow speeds (15–20 rpm) for anywhere between 20 minutes and 75 minutes. The vats are jacketed so that the paste can be heated or water added during this process to increase the yield. The aromas are created in these two steps through the action of fruit enzymes.

Afterwards the paste is pumped into an industrial decanter where the phases will be separated. Water is added to facilitate the extraction process with the paste.

This step can involve a three-phase decanter or a two-phase decanter. The decanter is a large capacity horizontal centrifuge rotating approximately 3,000 rpm, the high centrifugal force created allows the phases to be readily separated according to their different densities (solids > vegetation water > oil). Inside the decanter’s rotating conical drum there is a coil that rotates more slowly, pushing the solid materials out of the system.

In three-phase decanting, inside the rotating conical drum is a coil that rotates more slowly than the drum. This pushes the solids out of one end of the system and the water and oil out the other end. In Two-phase decanters the olive paste is separated into two phases, oil and wet pomace. The decanter has two exits instead of three, and the water is expelled with the pomace, resulting in a wetter pomace.

Regardless of the process used for oil extraction, a final centrifugation process is needed to separate the oil from the vegetation water. Vertical centrifuges, operating at lower speeds of 6,000 rpm under controlled temperature conditions, are used for this purpose. The separated oil and vegetation water are rerun through a vertical centrifuge, working around 6,000 rpm that will separate the small quantity of vegetation water still contained in oil and vice versa

Depending on the equipment you purchase, our mill can processes up to 5 tons of olives an hour.

Whether you need a single machine to complete your production systems or require a complete line, you can rely on Al-Sadoun to provide you with efficient equipment that can give you the results you want.