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Commercial Decanter and Centrifugal Units for Separation during the olive oil extraction process.
After malaxing, the olive paste is pumped to the decanter centrifuge, the pivotal separation unit in a continuous cold-press olive mill. These horizontal decanter centrifuges use high-speed rotation (centrifugal force) to separate the olive paste into two or three parts: oil - water and solids (pomace). In a two-phase decanter, oil is extracted as the liquid phase while a moist pomace (water and solids) is expelled; in a three-phase decanter, oil, water (vegetation water), and drier pomace are expelled separately. Decanters are engineered for maximum oil recovery at high throughput, handling large volumes of paste continuously while minimising the addition of water (especially in two-phase systems) for greater efficiency. Downstream of the decanter, the separator unit (a vertical disk-stack centrifuge) “polishes” the oil to ensure highest purity. This olive oil separator spins at high speed to remove any remaining microscopic water droplets and fine solids from the oil. The result is clear, stable extra virgin olive oil with excellent taste and shelf life. Both the decanter and separator are built in sanitary, high-grade stainless steel designs for easy cleaning and compliance with food safety standards. By incorporating advanced decanter centrifuge technology and efficient separators, modern olive oil extraction lines achieve outstanding separation efficiency, continuous flow, and superior oil quality.
More: Role of Decanters in Olive Oil Extraction
