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The GM 800 Canned Salamura and Oil Filling Belt is a high-precision, automatic system designed for the complex requirements of prepared food packaging. Specifically engineered for products such as stuffed vine leaves in olive oil, this machine integrates weighing and liquid filling to ensure every package meets strict quality and volume standards.
Handling delicate prepared foods requires a balance of speed and care. The GM 800 excels at dosing liquids—including brine (salamura), olive oil, and specialised sauces—into pre-filled packages. By utilising an integrated weighing system, the machine achieves high volumetric accuracy, reducing product giveaway and ensuring consistent flavour profiles across large production runs.
Hygienic AISI 304 Construction: To meet the rigorous demands of the prepared food industry, the entire unit is manufactured from high-grade AISI 304 Stainless Steel, offering superior resistance to salt-heavy brines and oils while allowing for efficient wash-down procedures.
| Specification | Details |
|---|---|
| Model | GM 800 |
| Material | AISI 304 Stainless Steel |
| Applicable Liquids | Brine (Salamura), Olive Oil, Sauces |
| System Type | Automatic with Integrated Weighing |
| Application | Prepared Foods (e.g., Stuffed Vine Leaves) |
| Operation | Continuous Conveyor Belt Feed |
If you are looking to produce Table Olives you may want to practice the art of Slitting, Scratching or Cracking Olives!
Under natural fermentation, olives are subjected to brine solution. ?Some varieties of olives can take longer to endure the process of de-bittering and can be well in excess of 12 months. ?Talk about a labour of love!
The idea behind Slitting, Scratching and Cracking is to essentially allow easier entry for the brine solution to penetrate the olive, thus speeding up the time to cure your olives.
What is the difference between Olive Slitting, Scratching and Cracking?
Olive Slitting and Scratching means the same whereby with the machine or manual intervention an incision is made to the fruit either as a single cut or multiple incisions to the fruit. ?The Olives are usually placed into brine for partial or complete natural fermentation. ?Other additives like lemon, herbs, spices, vinegar or oil are added to extend the aroma and taste as these flavours also penetrate the flesh.
Olive Cracking:? Olives undergo a process where the olive is hit with enough force that the olive cracks without the pit ejecting from the fruit (keeping the pit intact). ?Traditionally a beer bottle is used to crack/bruise olives.
Slitting / scratching machines come in many forms... here is an outline of the technology: ?See link
https://youtu.be/GOCjA0bqBGo
See more about machines for Table Olive Processing
See more about machine for Slitting/Scratching olives
Olives WA is excited to announce the re-introduction of seven table olives classes into the?2017?Perth Royal Olives Show. Olive producers Australia-wide are invited to submit their table olives?and olive oil during the months of June and July into the 2017 Perth Royal Olives Show.
Competition Administrator and olive lover Karen Sanders said: ?This year has been a bumper season?for olives and olive oil and the Show is a great opportunity for olive growers to showcase the?outstanding quality and freshness of Australian grown and produced olives and olive oil.?
The table olive judging panel, led by one of Australia?s leading table olive specialists?Professor?Stan?Kailis, will assess entries in seven different classes based on methods of processing?and product type. In each class, judges will evaluate the attributes of the olives, including flavour?(bitterness, saltiness and acidity) as well as the aroma, appearance and texture.
?Our Australian olive growers have been producing excellent table olives and I?m looking forward to?tasting a variety of them for this year?s show,? said Professor Kailis. Entries for table olives open on?Friday 9 June and close Friday 30 June 2017.
The Perth Royal Olives Show Olive Oil judging will again run under the expert guidance of?Chief?Judge Isabelle Okis. ?After a tough year for West Australian olive growers last year, the 2017?harvest is looking exceptional! We are expecting high numbers of olive oil entries this year, and we?are hoping to taste some wonderful oils.? Olive oil entries open on 10 July and close on 4 August?2017.
Award winners for both table olives and extra virgin olive oils will be announced at a promotional?event in September 2017.
Entry packs are being released on the Olives WA and Perth Royal Show websites, containing details?on how and when table olive and olive oil entries can be submitted: www.oliveswa.com.au and?www.perthroyalshow.com.au/competitions/competition-entries/olives/
Alternatively, packs can be requested by contacting Olives WA on 9337 2810 or email:?admin@oliveswa.com.au.
For further media information contact:
Karen Sanders, Competition Administrator. T: 9337 2810 E: admin@oliveswa.com.au
