| Customization: | Available |
|---|---|
| After-sales Service: | Field Installation, Commissioning and Training |
| Warranty: | 1 Year |
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The olive oil production line generally includes links such as raw material processing, extraction, separation and purification, filling and packaging. The following is a detailed introduction:
1.Raw Material Processing
Picking: Olives can be picked manually or by using equipment such as vibrators for mechanical picking. Olives with appropriate maturity should be selected, usually picked when the fruit color changes from green to purple but has not completely turned black.
Transportation: After picking, the olives need to be transported to the processing factory as soon as possible. Special containers and vehicles are used to ensure ventilation, prevent squeezing and collision, and avoid heating and spoilage.
Cleaning and Screening: Rinse the olives repeatedly with clean water to remove dust, impurities, residual pesticides, etc. Then, use equipment such as vibrating screens to sieve out leaves, branches and other debris.
2.Extraction
Crushing: Feed the cleaned and screened olives into a crusher and crush them into small particles or a paste - like state to better extract the olive oil.
Mixing: The crushed olive paste enters a large - scale mixer and is fully mixed to gradually extract the nutrients and aromatic substances.
Cold Pressing: Adopt a pure physical low - temperature pressing method. Use a cold press to squeeze out the oil from the olives without adding chemicals and preservatives.
3.Separation and Purification
Centrifugal Separation: The olive oil and pomace obtained from cold pressing are separated by a centrifuge to obtain the preliminary olive oil.
Filtration and Clarification: The preliminarily separated olive oil is filtered through multiple - layer filter papers or screens to remove fine pomace and impurities, and then sent to a storage tank for static precipitation to further improve the purity.
4.Filling and Packaging
Filling: Use high - precision olive oil filling machines to conduct quantitative filling of olive oil. Common filling machines have different specifications such as four - head and six - head.
Nitrogen Filling: During the filling process, a nitrogen - filling machine can be used to fill nitrogen into the bottle to inhibit oxygen and extend the shelf - life of the olive oil.
Capping: Use a fully - automatic metal capping machine to cap the filled olive oil bottles to ensure tight sealing.
Labeling and Boxing: Use a labeling machine to label the olive oil bottles, marking information such as product name, origin, grade, etc. Finally, box them up for transportation.
1.Raw material processing equipment:
Efficient cleaning
Precise screening
Belt Feeder and air separator
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