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Clemente Olive Reception Hopper – Stainless Steel TR Model

A hygienic stainless-steel hopper
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Clemente Olive Reception Hopper
Versatility and Performance – Transport and Storage

The Clemente Olive Reception Hopper is constructed entirely from AISI 304 stainless steel, providing superior durability, corrosion resistance, and hygiene compliance for olive handling operations.
It can be custom-manufactured in a variety of shapes and capacities to meet mill layout requirements. The hopper can be equipped with a stainless-steel dosing star, which regulates the flow of olives and prevents bridging or blockage during unloading.
For mills with limited space, the unit can be installed below ground level, allowing smooth integration with elevators and reception lines within compact or large-scale facilities.


For enhanced functionality, our hoppers can be equipped with a vibration-dosing device. This device not only doses and adjusts the flow of olives onto the belt but also simultaneously eliminates potential obstacles like air gaps (fruit tessellation), ensuring smooth fruit unloading operation.

Additionally, if requested, our hoppers can be seamlessly installed underground.

Uses
  • Reception and storage of freshly harvested olives
  • Controlled feeding to conveyors or washing systems
  • Integration within olive oil processing lines
  • Suitable for small to large olive mills and cooperatives
  • Custom setups for food and agricultural product reception
 
Specification Value
Model TR
Material AISI 304 Stainless Steel
Capacity Variable (Custom Design)
Dimensions (L × W × H) Variable
Weight Variable
Electric Motor Variable kW
Voltage 400 Vac
Frequency 50 Hz
Power Supply Line 3F + T
Country of Manufacture European Design (Clemente Industry – Italy)
Compliance Food-grade Stainless Steel (AISI 304)


Compatibility

Fully compatible with Clemente reception systems, belt elevators, washing machines, and olive sorting lines.
Standard outlet design allows connection to downstream conveyors or pumps. Optional fittings available for mill-specific layouts.

Why Choose This Product

The Clemente hopper provides long-term operational reliability and hygiene. Its modular stainless-steel construction ensures minimal maintenance and resistance to corrosion. The dosing star mechanism prevents clogging and ensures smooth olive flow, reducing downtime. Designed for flexible installation — including below-ground setups — it supports efficient olive handling and processing workflow.


 

Frequently Asked Questions


 
Features
  • Constructed from AISI 304 stainless steel for hygiene and durability
  • Customisable size and shape to meet installation needs
  • Optional dosing star for controlled discharge
  • Prevents bridging and flow interruption
  • Can be installed underground for compact layouts
  • Variable capacity to match production scale
  • Compatible with automated feeding or elevating systems
  • Three-phase power configuration (3F + T)
  • Designed for safe and efficient olive handling
  • Easy maintenance and cleaning
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File Title File Description Type Section
Hopper.pdf CLEMENTE Hopper Brochures Document

A new innovation in Olive Oil Processing the THERMOSPEED

CLEMENTE Thermospeed - The Next Generation in Olive Oil Processing

During my visit to Italy in November 2016, I had the opportunity to see an exciting innovation being tested under scientific trial by the University of Bari - the CLEMENTE Thermospeed. 


This breakthrough technology represents the future of olive oil processing, with developments set to redefine efficiency and production performance. The Thermospeed system has demonstrated the capability to accelerate the olive oil extraction process by up to 50%, marking a significant advancement in processing speed and throughput. 

At the core of the system is an innovative design that reduces malaxation time - the critical stage where the olive paste is gently mixed before separation. The Thermospeed achieves this by pumping the olive paste through a section surrounded by a temperature-controlled tube, which can either heat or cool the paste as needed. This process optimisation helps to enhance extraction efficiency while minimising oxidation, ultimately preserving the oil’s natural quality and nutritional value. 

Early trials have shown no negative effects on olive oil quality, and research is continuing over the next 12 months to further evaluate and refine the system’s performance. 

This remarkable innovation could soon be integrated into olive oil processing facilities worldwide, offering producers an efficient, sustainable, and scientifically proven step forward in extra-virgin olive oil production.

Global Olive Oil Prices Soar to Record Highs in 2023 Amid Spain’s Severe Drought Crisis

The global olive oil market has entered unprecedented territory. In 2023, Spain’s severe drought has crippled the world’s largest producer, driving olive oil prices to record highs and reshaping global supply chains. As European consumers face steep costs, Australian producers are experiencing strong demand and record export returns. This article examines the climatic and economic forces behind this crisis.
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Clemente Olive Oil Advanced Machinery and Installations

Clemente has been a pioneer in olive oil machinery design since 1963, creating reliable, high-performance systems for every stage of olive processing. From malaxing and cleaning to crushing, decanting, and pomace recovery, each installation is engineered for efficiency and quality.
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Esterification in Olive Oil Extraction and the Role of Processing Aids

A guide to esterification in olive oil extraction and how processing aids such as calcium carbonate, talc, salt, enzymes and clays influence oil chemistry, extraction efficiency and measurable acidity during milling operations.
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How Esterification Happens and the Conditions That Allow It

Esterification occurs when free fatty acids (FFA) in olives or olive paste react with natural alcohols - most commonly glycerol - to form esters. While this is a natural chemical reaction found in many biological systems, it usually plays only a small role during standard olive oil extraction. However, under certain processing or fruit-quality conditions, esterification can become more noticeable and can affect how acidity is interpreted during..
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Leipzig Australia Plans $80M Olive Grove and Business Precinct in South Australia


MAJOR GROVE EXPANSION

Leipzig Australia Plans $80M Olive Grove and Business Precinct in South Australia

A concept image for the proposed olive oil plant. Photo: Leipzig Australia.

Leipzig Australia, led by chief executive Frank Vounasis, has unveiled plans for an $80 million olive grove development near Waikerie in South Australia.

The proposed project, known as Waikerie Grove, would span 1,000 hectares and become the state’s largest olive grove. It is expected to include approximately 357,000 olive trees and produce up to 2.8 million litres of olive oil annually.

Photo: Leipzig Australia.

The development is projected to create 20 full-time positions and around 70 seasonal jobs. Management of the grove will be handled by Diana Olive Oil, supported by a 30-year supply agreement with an ASX-listed distributor.

In addition to the grove, Leipzig Australia has proposed rezoning 300 hectares of nearby land to establish an employment precinct called Waikerie Park. Plans for the precinct include an olive-crushing plant and potential complementary businesses such as an abattoir, solar farm and nursery. The broader precinct is forecast to generate 346 full-time jobs and contribute approximately $38.4 million annually to the local economy. 

According to Mr Vounasis, the olive grove will proceed regardless of whether rezoning for the employment precinct is approved. The project includes plans for a 10-13 kilometre pipeline drawing up to 900 litres per second from the River Murray to support operations.

If successful, a second 600-hectare plantation may also be developed. The rezoning proposal will now move to community consultation before being considered by the South Australian Government.

Source: The Greek Herald 30 / 12 / 2025, originally reported by The Advertiser.

Solar Parks vs Olive Groves: What’s Really Happening in Spain’s “Sea of Olives”

Spain’s push for solar energy is creating tensions in Andalusia as photovoltaic projects overlap with major olive-growing landscapes.
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New Grocery Supply Rules Start April 2026: What Olive Growers Need to Know

New mandatory grocery supply rules start applying from 1 April 2026, bringing stronger contract, pricing and dispute protections for olive growers supplying major supermarkets.
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Seed Oils vs Extra Virgin Olive Oil: What the Science Says

An evidence-based comparison shows extra virgin olive oil is more stable, less processed and richer in beneficial compounds than most seed oils.
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U.S. Olive Oil Market Faces Policy Crossroads as Standards, Tariffs and Trust Take Centre

U.S. Olive Oil Market Faces Policy Crossroads as Standards, Tariffs and Trust Take Centre Stage
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