The almazara´s productive process consists in the extraction of the virgin olive oil through a continuous "ecological" line that works in two phases. With the job of this line alpechines are not done, avoiding the impact on the enviroment that dump produces and improving the enviroment´s conditions of the area. The alperujos that are produced will be checked with the new continuous line in two phases and they will be dried after that in the dryer that exists in the almazara to be moved later properly to the extractors in the area.
The productive process of this almazarera industry will be developed through the following phases:
Collection-Reception-buried Tolva of reception- carring tape to a cleaner-washing-carring tapes to lung tolvas-Mill separation in fases at the working decanter in two phases-waste elimination and cleaning of the previous phases-Storing of the virgin olive oil into tanks-Filtering-Bottled and Marketing.
Mill
The olive, washed and picked up from the tolva goes to the mills that are in the ecological and continuous sistem. In those mills, specially designed to grind these olives, the grinded paste is carried by a pump.
Mixers
The olive´s paste we get goes to some mixers wich work by a round shovels sistem on a horizontal axle wich turns around slowly and not only beats and kneads the paste, It also heats the mass until the needed temperature to a good olive oil cuality of extraction by the mixer with two peaces, that has a double camara or a hot water circulation labyrinth.
Horizontal decánter (two phases)
The extraction
of the olive oil is done by fisic methods tooking advantage from the strength
and separating it in two phases. The products we got in this process are two:
olive oil and a kind of paste made with orujo and the alpechin called alperujo.
The liquid phases we got go through diferent filters wich take the solid particled that it could carry, after that they pass trough a vertical centrifuga where the final cleaning is done.
