My Account
Sign-in / Join

Sign-in

Hi My Account

Dashboard

Logout

Cart

My Shopping Cart

Subtotal
${{total.toFixed(2)}}
QUOTE

TORNADO 1 & 2 Olive Leaf & Branch removal machine by CLEMENTE

Please call for Price
Clemente Model
Quantity

VC.TORNADO
  • Description
  • Features
  • Enquiry
  • Specifications
  • Documents
  • Knowledge

 

Tornado is the biggest stalk and branch remover in the range and is produced by Clemente Snc.  

The working capacity of this machine is up to 20 tons per hour.

On the top of the machine there is an electric vibratory motor used for distributing the olives uniformly along the tray thus allowing the blower to separate the leaves from the olives and to eject them in a leaf bin.  The olives are then separated from the branches by rotating rollers and are separated from the dirt by spirals.

At the end of the process all the waste material is collected and ejected from the machine.


TORNADO 1
Tornado 1, a leaf and branch remover, with a processing capacity of up to 8 tons per hour.

The machine's upper section incorporates a vibrating screen, facilitating the even distribution of olives. With the assistance of a fan, it efficiently separates and ejects any foliage, directing it to a designated collector.

Additionally, the Tornado 1 machine serves the purpose of the final separation of olives from leaf & branch material through a spiral plane.



TORNADO 2
Tornado 2 for larger production processing rate of up to 20 tons per hour.

In its upper section, the machine is equipped with a vibrating screen that efficiently loads olives, ensuring an even distribution. The incorporated fans effectively separate and expel any foliage, directing it into a dedicated leaf collector.

The subsequent cleaning phase involves a rotating disk that detaches branches from the olives. In the third phase, the remaining product undergoes a separation process where soil is efficiently removed via the self-cleaning roller conveyor.

Beyond its primary function as a leaf and branch remover, the Tornado 2 machine is the perfect solution for the final separation of olives from the leaf and branch material through a spiral plane.
tornado.png

VIDEO'S








Frequently Asked Questions 


 
TORNADO 1 - TECHNICAL FEATURES
  • Model 5CR / T
  • Length 3544 mm
  • Width 1081 mm
  • Height 2545 mm
  • Weight 900 kg
  • Capacity 8 t/h
  • Construction material AISI 304
  • Vac 400
  • Hz 50 Hz
  • Supply line 3Ph+Ground
  • Electric motor 7,5 Kw


TORNADO 2 - TECHNICAL FEATURES
  • Model 5CR / K
  • Length 3850 mm
  • Width 1900 mm
  • Height 4050 mm
  • Weight 1800 kg
  • Capacity 20 t/h
  • Construction material AISI 304
  • Vac 400
  • Hz 50 Hz
  • Supply line 3Ph+Ground
  • Electric motor 10 Kw
  • :
  • :
  • :
  • :
  • :
  • :
  • :
  • :
  • :
  • :
  • :
File Title File Description Type Section
Tornado-1-1_1.pdf CLEMENTE Tornado 1 Brochures Document
tornado-2.pdf CLEMENTE Tornado 2 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 new 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.

Bark Photosynthesis in Olive Trees

While leaves are the primary sites of photosynthesis in plants, bark photosynthesis, also known as corticular photosynthesis, plays a significant role in the carbon economy of woody plants, including olive trees (Olea europaea). This process involves the fixation of carbon dioxide (CO₂) by the green tissues in the bark, contributing to the tree's overall photosynthetic capacity, especially under stress conditions.
Please log in to view the entire article

Understanding Olive Leaf Tip Dieback: Causes, Diagnosis, and Management

Discover how to diagnose and manage olive leaf tip dieback, a common issue caused by nutrient deficiencies, salinity, or environmental stress. Learn expert strategies for restoring tree health through balanced nutrition, soil and water management, and effective disease prevention — backed by The Olive Centre’s professional resources and products.
Please log in to view the entire article

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.
Please log in to view the entire article

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.
Please log in to view the entire article

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.
Please log in to view the entire article

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..
Please log in to view the entire article