Pict

ures

and

tech

nica

l fea

ture

s ar

e no

t bin

ding

. The

com

pany

rese

rves

the

right

to m

odify

the

feat

ures

of i

ts pr

oduc

ts w

ithou

t not

ice. R

egist

ered

trad

emar

ks. A

dver

tisin

g m

ater

ial ©

cop

yrigh

t. All

right

s re

serv

ed.

In the industrial processing, theolives are selected according tovariety and, in many cases, to theirorigin: olives picked from the plantand olives collected from theground. A sample is taken out to determinethe weight and the information iscollected together with all thecustomer's data; then the fruits arestored together waiting for thebeginning of processing.The extraction process runs withoutinterruption and the machines arestopped only for cleaning andmaintenance operations.This type of extraction processoptimises the kneading volume tothe maximum and reduces deadtimes by continuously feeding thedecanter and consequentlyincreasing the performance of theplant. With this system the adjustment ofprocessing times and temperaturesis a very simple operation, thanks tothe homogeneity of the product andthe continuity of the process. The kneading times are programmedduring the design stage by settingthe kneading section in relation tothe hourly flow-rate of the decanter,and setting standard temperatures inorder to reach the right temperatureduring the kneading process.

Industrialprocessing

Molinova Serie ORO: the perfect solution for processing distinct batches of olives

In case of batch processing, the oil comingfrom each single batch must be keptseparated from all the others and identifiedwith the owner. Therefore it is necessary tokeep the olives separated during all theprocessing cycle. In this way each batch will be registered withits own yield and pressing costs.The target of the oil mill is to satisfy theexpectations of customers who want to besure of taking home their own oil. To reach this target, the processing plantmust have all the specific characteristics tobe perfectly qualified to process singlebatches.To obtain a good quality oil, the plant

operator must be able to check the process through updated systems for adjustingand monitoring parameters such as temperature, time, flow-rate, washing, etc. These parameters must be easily modified and adapted, if required, to thecharacteristics of the different batches.

Batchprocessing

3183

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076

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/16

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0

Via Don Battistoni, 1 - 60035 JESI (AN) - Italia - Tel. +39-0731-231.1 - Fax +39-0731-231.239www.pieralisi.com - info@pieralisi.com

The target of the oilmill is to satisfy theexpectations ofcustomers who wantto be sure of takinghome their own oil

The world of PieralisiThe Pieralisi Group is the only company in the sector that canprovide every client with its own “turnkey system”.We design and manufacture our equipment from start to finish,producing machinery for each phase of olive processing, fromdestemming and washing to crushing, kneading, extraction andseparation.

Pieralisi is ISO 9001 certified. Every one of our machines isdesigned and manufactured to meet strict quality and safetystandards, guaranteeing compliance with key directives such as the2006/42/EC Machinery Directive, the 2006/95/EC Low VoltageDirective, the 2004/108/ECElectromagnetic Compatibility Directiveand the 94/9/EC ATEX EquipmentDirective, as well as UL Standards.

When you purchase a Pieralisi system, not only are you acquiring thebest machinery available, you are also stepping into a world where theclient is guided through each stage of the process, from the initialestimate to the finished article. You will always find us close athand, ready to assist, even after your equipment is up andrunning.

We provide our clients with a full technical consultation,identifying the system and machinery that best suits their needs anddesigning a tailored layout for each installation. Installation and testing arecarried out by our own technicians who also guarantee responsive andeffective long-term support post sale, including scheduledmaintenance and ongoing technical assistance.

The attention to detail that goes into the design and manufacture ofeach item of Pieralisi machinery is also evident in the production ofour own spare parts, a process that allows us to guarantee thereliability and performance of our machinery over time and, as such,guarantee the consistency of the client’s own products. All of ouroriginal spare parts are produced to the highest standards andare covered by a guarantee.

This is the world of Pieralisi, where the client is treated as apartner and placed at the centre of everything we do. We organiseregular workshops examining technical, legislative, management andmarketing issues and in-house events where we highlight innovativenew products and processes.

OlivestotheheartOlivestotheheart

SPI, a continuous extraction system that is ideal for non-batch specific processing

Olivestotheheart

The age-old method for extracting olive oil. Before the olives are processed, anyremaining leaves are removed and the fruit is washed to remove any impurities thatmight impart unpleasant flavours and aromas to the oil. The olives are crushed using two or more granite wheels known as molazze, which arefixed to an axis and roll around a circular trough, breaking down the fruit and thekernels. The molazze and the base of the trough do not touch, rather they are kept justa few millimetres apart to avoid crushing the kernel too finely. This helps the oil to drain

off during the later pressing phase.The resulting paste thenundergoes a processknown as malaxation,during which it is stirredcontinuously withpaddles to encouragethe oil to form largerdroplets, which makes iteasier to separate fromthe other liquids in thepaste. Next, the paste isspread over fibre mats,or filtration diaphragms,which are stacked in a

tower on a trolley so that they can be pressed. The mats are pressed mechanically andthe oil oozes out of the paste. The pressing process takes around 60 minutes. Thefibres of the mats and the fragments of olive stones act as a filter, allowing only theliquids in the paste to pass through. This effectively separates the sansa – thepomace, or solid components of the paste –from the oil and water, which collect in largedecanter basins. The liquids are pumped into a centrifuge, whichseparates the oil from the vegetation water andother impurities. The traditional system is asimple process, does not require process water(apart from a minimum destined to the washingoperation), produces a very dry husks, operateswith low power consumption, but requires a lotof manpower. The quality of the produced oildepends essentially on the correct use of the grindstones and disks, which are verydifficult to clean. Bad cleaning can lead to the absorption and transmission of flavoursand odours, more or less pleasant, from one batch of olives to another.

Around the 1950s the hydro-pneumatic presswas replaced by a system of extraction bycentrifugation, using a horizontal centrifugewell known as “decanter". The CompanyVERACI, located in Florence, introduced the“PRIMOLIA®” onto the market, adiscontinuous cylindrical basket centrifuge,with intermittent automatic discharge able toseparate oil, water and solids. At the end ofthe 1960s Pieralisi transformed the“Primolia®” system into the first moderncentrifugal continuous extraction system. This success was the result of years ofresearch and represented a considerableprogress compared with the system bypressing, due to costs and manpower saving. The Pieralisi continuous system, which hasbeen operating with great success on theinternational market for over half a century, isa combination of machines coordinated into ahomogeneous, rational and technologicallyadvanced production line. For the crushing ofthe olives the continuous system uses metalcrushers equipped with a high-speed rotatingbody. Inside the crushers, the olives arecrushed in different ways, creating deepbreaks into the cells containing oil andensuring very good centrifugal separationresults with satisfactory yields. The more violent is the crushing of theolives, the deeper will be the breaking of theoil cells, with the result of a higher yield in oiland in minor components content (e.g.polyphenols).The crushing method which foresees the useof metal crushers ensures the bestpreparation of the olive paste destined to thedecanter, after the kneading operation, for theextraction of oil using the two or three phasemethod.

Highly flexible high-capacity, continuous oil extraction system

Continuous methodTraditional method

Second centrifugationIn the olives processing cycle, it is possible to have anadditional phase to extract the remaining oil out of thehusks.This process foresees again a kneading stage, followed bycentrifugation making use of a second decanter, which canrun under 2 or 3 phases. The final product is called“second extraction oil”.In case of 3-phase running, the husks, originally processedwith a 2-phase system, can be dried, obtaining vegetablewater to be disposed of.

Three-phase extractionAfter the kneading stage, the olive paste is conveyed intothe centrifugal extractor (decanter) by a mono pump withadjustable flow-rate. Inside the decanter, the two liquidphases, oil and vegetable water, are discharged through twodifferent outlets positioned on the same side, while thesolids are discharged through a third outlet positioned onthe opposite side. This separation is possible due to theaddition of hot water to the inlet paste, obtaining a bigquantity of vegetable water to be disposed of and huskswith about 50% humidity.

HusksVegetablewater

Oil Vegetable waterOilHusks

HusksOil Patè

TWO-PHASES AND THREE-PHASE SYSTEMS

MULTIPHASE SYSTEMS

From traditionalpresses to acontinuoussystem, thanksto advances intechnology

Two-phase extraction (no water addition)

In the 2-phase running process, the decanter is presetwith only two outlets: one for the oil and the other forthe vegetable water and husk together.With this type of extraction it is possible to reduce oreliminate completely the addition of water to the paste,with the double advantage of saving disposal costs andnatural resources. The husk coming from the two-phase process has 60%humidity.

The husk coming from the two-phase process, three-phase process and from the Pieralisi multiphase systemcan be processed by a pulp-kernel separator that allowsto recover the biomass for the production of heatenergy, providing greater efficiency to the entireextraction cycle. The kernel has a greatcalorific value and it isrequested for thesupply of multi-fuelboilers, turning thecost for a by-productto be disposed of,into an added valuefor the miller.

Pulp-kernel separation

Olivestotheheart Olivestotheheart Olivestotheheart

Multiphase extraction (no water addition)

In multiphase processing the centrifugal extractor is designedto have three outlets: one for the oil, one for the husks andone halfway for the pâté.This type of extraction has the advantages of the processingwithout the addition of water (two-phase) plus the versatilityof a decanter able to run both in continuous and in batchprocessing. Multiphase extraction gives the possibility torecover a certain quantity of husk - called “pâté” - made up ofwet pulp without any traces of kernel directly inside the bowl. Multiphase running process produces a dehydrated husksimilar to that from a three-phase decanter.

The age-old method for extracting olive oil. Before the olives are processed, anyremaining leaves are removed and the fruit is washed to remove any impurities thatmight impart unpleasant flavours and aromas to the oil. The olives are crushed using two or more granite wheels known as molazze, which arefixed to an axis and roll around a circular trough, breaking down the fruit and thekernels. The molazze and the base of the trough do not touch, rather they are kept justa few millimetres apart to avoid crushing the kernel too finely. This helps the oil to drain

off during the later pressing phase.The resulting paste thenundergoes a processknown as malaxation,during which it is stirredcontinuously withpaddles to encouragethe oil to form largerdroplets, which makes iteasier to separate fromthe other liquids in thepaste. Next, the paste isspread over fibre mats,or filtration diaphragms,which are stacked in a

tower on a trolley so that they can be pressed. The mats are pressed mechanically andthe oil oozes out of the paste. The pressing process takes around 60 minutes. Thefibres of the mats and the fragments of olive stones act as a filter, allowing only theliquids in the paste to pass through. This effectively separates the sansa – thepomace, or solid components of the paste –from the oil and water, which collect in largedecanter basins. The liquids are pumped into a centrifuge, whichseparates the oil from the vegetation water andother impurities. The traditional system is asimple process, does not require process water(apart from a minimum destined to the washingoperation), produces a very dry husks, operateswith low power consumption, but requires a lotof manpower. The quality of the produced oildepends essentially on the correct use of the grindstones and disks, which are verydifficult to clean. Bad cleaning can lead to the absorption and transmission of flavoursand odours, more or less pleasant, from one batch of olives to another.

Around the 1950s the hydro-pneumatic presswas replaced by a system of extraction bycentrifugation, using a horizontal centrifugewell known as “decanter". The CompanyVERACI, located in Florence, introduced the“PRIMOLIA®” onto the market, adiscontinuous cylindrical basket centrifuge,with intermittent automatic discharge able toseparate oil, water and solids. At the end ofthe 1960s Pieralisi transformed the“Primolia®” system into the first moderncentrifugal continuous extraction system. This success was the result of years ofresearch and represented a considerableprogress compared with the system bypressing, due to costs and manpower saving. The Pieralisi continuous system, which hasbeen operating with great success on theinternational market for over half a century, isa combination of machines coordinated into ahomogeneous, rational and technologicallyadvanced production line. For the crushing ofthe olives the continuous system uses metalcrushers equipped with a high-speed rotatingbody. Inside the crushers, the olives arecrushed in different ways, creating deepbreaks into the cells containing oil andensuring very good centrifugal separationresults with satisfactory yields. The more violent is the crushing of theolives, the deeper will be the breaking of theoil cells, with the result of a higher yield in oiland in minor components content (e.g.polyphenols).The crushing method which foresees the useof metal crushers ensures the bestpreparation of the olive paste destined to thedecanter, after the kneading operation, for theextraction of oil using the two or three phasemethod.

Highly flexible high-capacity, continuous oil extraction system

Continuous methodTraditional method

Second centrifugationIn the olives processing cycle, it is possible to have anadditional phase to extract the remaining oil out of thehusks.This process foresees again a kneading stage, followed bycentrifugation making use of a second decanter, which canrun under 2 or 3 phases. The final product is called“second extraction oil”.In case of 3-phase running, the husks, originally processedwith a 2-phase system, can be dried, obtaining vegetablewater to be disposed of.

Three-phase extractionAfter the kneading stage, the olive paste is conveyed intothe centrifugal extractor (decanter) by a mono pump withadjustable flow-rate. Inside the decanter, the two liquidphases, oil and vegetable water, are discharged through twodifferent outlets positioned on the same side, while thesolids are discharged through a third outlet positioned onthe opposite side. This separation is possible due to theaddition of hot water to the inlet paste, obtaining a bigquantity of vegetable water to be disposed of and huskswith about 50% humidity.

HusksVegetablewater

Oil Vegetable waterOilHusks

HusksOil Patè

TWO-PHASES AND THREE-PHASE SYSTEMS

MULTIPHASE SYSTEMS

From traditionalpresses to acontinuoussystem, thanksto advances intechnology

Two-phase extraction (no water addition)

In the 2-phase running process, the decanter is presetwith only two outlets: one for the oil and the other forthe vegetable water and husk together.With this type of extraction it is possible to reduce oreliminate completely the addition of water to the paste,with the double advantage of saving disposal costs andnatural resources. The husk coming from the two-phase process has 60%humidity.

The husk coming from the two-phase process, three-phase process and from the Pieralisi multiphase systemcan be processed by a pulp-kernel separator that allowsto recover the biomass for the production of heatenergy, providing greater efficiency to the entireextraction cycle. The kernel has a greatcalorific value and it isrequested for thesupply of multi-fuelboilers, turning thecost for a by-productto be disposed of,into an added valuefor the miller.

Pulp-kernel separation

Olivestotheheart Olivestotheheart Olivestotheheart

Multiphase extraction (no water addition)

In multiphase processing the centrifugal extractor is designedto have three outlets: one for the oil, one for the husks andone halfway for the pâté.This type of extraction has the advantages of the processingwithout the addition of water (two-phase) plus the versatilityof a decanter able to run both in continuous and in batchprocessing. Multiphase extraction gives the possibility torecover a certain quantity of husk - called “pâté” - made up ofwet pulp without any traces of kernel directly inside the bowl. Multiphase running process produces a dehydrated husksimilar to that from a three-phase decanter.

The age-old method for extracting olive oil. Before the olives are processed, anyremaining leaves are removed and the fruit is washed to remove any impurities thatmight impart unpleasant flavours and aromas to the oil. The olives are crushed using two or more granite wheels known as molazze, which arefixed to an axis and roll around a circular trough, breaking down the fruit and thekernels. The molazze and the base of the trough do not touch, rather they are kept justa few millimetres apart to avoid crushing the kernel too finely. This helps the oil to drain

off during the later pressing phase.The resulting paste thenundergoes a processknown as malaxation,during which it is stirredcontinuously withpaddles to encouragethe oil to form largerdroplets, which makes iteasier to separate fromthe other liquids in thepaste. Next, the paste isspread over fibre mats,or filtration diaphragms,which are stacked in a

tower on a trolley so that they can be pressed. The mats are pressed mechanically andthe oil oozes out of the paste. The pressing process takes around 60 minutes. Thefibres of the mats and the fragments of olive stones act as a filter, allowing only theliquids in the paste to pass through. This effectively separates the sansa – thepomace, or solid components of the paste –from the oil and water, which collect in largedecanter basins. The liquids are pumped into a centrifuge, whichseparates the oil from the vegetation water andother impurities. The traditional system is asimple process, does not require process water(apart from a minimum destined to the washingoperation), produces a very dry husks, operateswith low power consumption, but requires a lotof manpower. The quality of the produced oildepends essentially on the correct use of the grindstones and disks, which are verydifficult to clean. Bad cleaning can lead to the absorption and transmission of flavoursand odours, more or less pleasant, from one batch of olives to another.

Around the 1950s the hydro-pneumatic presswas replaced by a system of extraction bycentrifugation, using a horizontal centrifugewell known as “decanter". The CompanyVERACI, located in Florence, introduced the“PRIMOLIA®” onto the market, adiscontinuous cylindrical basket centrifuge,with intermittent automatic discharge able toseparate oil, water and solids. At the end ofthe 1960s Pieralisi transformed the“Primolia®” system into the first moderncentrifugal continuous extraction system. This success was the result of years ofresearch and represented a considerableprogress compared with the system bypressing, due to costs and manpower saving. The Pieralisi continuous system, which hasbeen operating with great success on theinternational market for over half a century, isa combination of machines coordinated into ahomogeneous, rational and technologicallyadvanced production line. For the crushing ofthe olives the continuous system uses metalcrushers equipped with a high-speed rotatingbody. Inside the crushers, the olives arecrushed in different ways, creating deepbreaks into the cells containing oil andensuring very good centrifugal separationresults with satisfactory yields. The more violent is the crushing of theolives, the deeper will be the breaking of theoil cells, with the result of a higher yield in oiland in minor components content (e.g.polyphenols).The crushing method which foresees the useof metal crushers ensures the bestpreparation of the olive paste destined to thedecanter, after the kneading operation, for theextraction of oil using the two or three phasemethod.

Highly flexible high-capacity, continuous oil extraction system

Continuous methodTraditional method

Second centrifugationIn the olives processing cycle, it is possible to have anadditional phase to extract the remaining oil out of thehusks.This process foresees again a kneading stage, followed bycentrifugation making use of a second decanter, which canrun under 2 or 3 phases. The final product is called“second extraction oil”.In case of 3-phase running, the husks, originally processedwith a 2-phase system, can be dried, obtaining vegetablewater to be disposed of.

Three-phase extractionAfter the kneading stage, the olive paste is conveyed intothe centrifugal extractor (decanter) by a mono pump withadjustable flow-rate. Inside the decanter, the two liquidphases, oil and vegetable water, are discharged through twodifferent outlets positioned on the same side, while thesolids are discharged through a third outlet positioned onthe opposite side. This separation is possible due to theaddition of hot water to the inlet paste, obtaining a bigquantity of vegetable water to be disposed of and huskswith about 50% humidity.

HusksVegetablewater

Oil Vegetable waterOilHusks

HusksOil Patè

TWO-PHASES AND THREE-PHASE SYSTEMS

MULTIPHASE SYSTEMS

From traditionalpresses to acontinuoussystem, thanksto advances intechnology

Two-phase extraction (no water addition)

In the 2-phase running process, the decanter is presetwith only two outlets: one for the oil and the other forthe vegetable water and husk together.With this type of extraction it is possible to reduce oreliminate completely the addition of water to the paste,with the double advantage of saving disposal costs andnatural resources. The husk coming from the two-phase process has 60%humidity.

The husk coming from the two-phase process, three-phase process and from the Pieralisi multiphase systemcan be processed by a pulp-kernel separator that allowsto recover the biomass for the production of heatenergy, providing greater efficiency to the entireextraction cycle. The kernel has a greatcalorific value and it isrequested for thesupply of multi-fuelboilers, turning thecost for a by-productto be disposed of,into an added valuefor the miller.

Pulp-kernel separation

Olivestotheheart Olivestotheheart Olivestotheheart

Multiphase extraction (no water addition)

In multiphase processing the centrifugal extractor is designedto have three outlets: one for the oil, one for the husks andone halfway for the pâté.This type of extraction has the advantages of the processingwithout the addition of water (two-phase) plus the versatilityof a decanter able to run both in continuous and in batchprocessing. Multiphase extraction gives the possibility torecover a certain quantity of husk - called “pâté” - made up ofwet pulp without any traces of kernel directly inside the bowl. Multiphase running process produces a dehydrated husksimilar to that from a three-phase decanter.

Pict

ures

and

tech

nica

l fea

ture

s ar

e no

t bin

ding

. The

com

pany

rese

rves

the

right

to m

odify

the

feat

ures

of i

ts pr

oduc

ts w

ithou

t not

ice. R

egist

ered

trad

emar

ks. A

dver

tisin

g m

ater

ial ©

cop

yrigh

t. All

right

s re

serv

ed.

In the industrial processing, theolives are selected according tovariety and, in many cases, to theirorigin: olives picked from the plantand olives collected from theground. A sample is taken out to determinethe weight and the information iscollected together with all thecustomer's data; then the fruits arestored together waiting for thebeginning of processing.The extraction process runs withoutinterruption and the machines arestopped only for cleaning andmaintenance operations.This type of extraction processoptimises the kneading volume tothe maximum and reduces deadtimes by continuously feeding thedecanter and consequentlyincreasing the performance of theplant. With this system the adjustment ofprocessing times and temperaturesis a very simple operation, thanks tothe homogeneity of the product andthe continuity of the process. The kneading times are programmedduring the design stage by settingthe kneading section in relation tothe hourly flow-rate of the decanter,and setting standard temperatures inorder to reach the right temperatureduring the kneading process.

Industrialprocessing

Molinova Serie ORO: the perfect solution for processing distinct batches of olives

In case of batch processing, the oil comingfrom each single batch must be keptseparated from all the others and identifiedwith the owner. Therefore it is necessary tokeep the olives separated during all theprocessing cycle. In this way each batch will be registered withits own yield and pressing costs.The target of the oil mill is to satisfy theexpectations of customers who want to besure of taking home their own oil. To reach this target, the processing plantmust have all the specific characteristics tobe perfectly qualified to process singlebatches.To obtain a good quality oil, the plant

operator must be able to check the process through updated systems for adjustingand monitoring parameters such as temperature, time, flow-rate, washing, etc. These parameters must be easily modified and adapted, if required, to thecharacteristics of the different batches.

Batchprocessing

3183

.1.2

076

- 05

/16

- 25

0

Via Don Battistoni, 1 - 60035 JESI (AN) - Italia - Tel. +39-0731-231.1 - Fax +39-0731-231.239www.pieralisi.com - info@pieralisi.com

The target of the oilmill is to satisfy theexpectations ofcustomers who wantto be sure of takinghome their own oil

The world of PieralisiThe Pieralisi Group is the only company in the sector that canprovide every client with its own “turnkey system”.We design and manufacture our equipment from start to finish,producing machinery for each phase of olive processing, fromdestemming and washing to crushing, kneading, extraction andseparation.

Pieralisi is ISO 9001 certified. Every one of our machines isdesigned and manufactured to meet strict quality and safetystandards, guaranteeing compliance with key directives such as the2006/42/EC Machinery Directive, the 2006/95/EC Low VoltageDirective, the 2004/108/ECElectromagnetic Compatibility Directiveand the 94/9/EC ATEX EquipmentDirective, as well as UL Standards.

When you purchase a Pieralisi system, not only are you acquiring thebest machinery available, you are also stepping into a world where theclient is guided through each stage of the process, from the initialestimate to the finished article. You will always find us close athand, ready to assist, even after your equipment is up andrunning.

We provide our clients with a full technical consultation,identifying the system and machinery that best suits their needs anddesigning a tailored layout for each installation. Installation and testing arecarried out by our own technicians who also guarantee responsive andeffective long-term support post sale, including scheduledmaintenance and ongoing technical assistance.

The attention to detail that goes into the design and manufacture ofeach item of Pieralisi machinery is also evident in the production ofour own spare parts, a process that allows us to guarantee thereliability and performance of our machinery over time and, as such,guarantee the consistency of the client’s own products. All of ouroriginal spare parts are produced to the highest standards andare covered by a guarantee.

This is the world of Pieralisi, where the client is treated as apartner and placed at the centre of everything we do. We organiseregular workshops examining technical, legislative, management andmarketing issues and in-house events where we highlight innovativenew products and processes.

OlivestotheheartOlivestotheheart

SPI, a continuous extraction system that is ideal for non-batch specific processing

Olivestotheheart

Pict

ures

and

tech

nica

l fea

ture

s ar

e no

t bin

ding

. The

com

pany

rese

rves

the

right

to m

odify

the

feat

ures

of i

ts pr

oduc

ts w

ithou

t not

ice. R

egist

ered

trad

emar

ks. A

dver

tisin

g m

ater

ial ©

cop

yrigh

t. All

right

s re

serv

ed.

In the industrial processing, theolives are selected according tovariety and, in many cases, to theirorigin: olives picked from the plantand olives collected from theground. A sample is taken out to determinethe weight and the information iscollected together with all thecustomer's data; then the fruits arestored together waiting for thebeginning of processing.The extraction process runs withoutinterruption and the machines arestopped only for cleaning andmaintenance operations.This type of extraction processoptimises the kneading volume tothe maximum and reduces deadtimes by continuously feeding thedecanter and consequentlyincreasing the performance of theplant. With this system the adjustment ofprocessing times and temperaturesis a very simple operation, thanks tothe homogeneity of the product andthe continuity of the process. The kneading times are programmedduring the design stage by settingthe kneading section in relation tothe hourly flow-rate of the decanter,and setting standard temperatures inorder to reach the right temperatureduring the kneading process.

Industrialprocessing

Molinova Serie ORO: the perfect solution for processing distinct batches of olives

In case of batch processing, the oil comingfrom each single batch must be keptseparated from all the others and identifiedwith the owner. Therefore it is necessary tokeep the olives separated during all theprocessing cycle. In this way each batch will be registered withits own yield and pressing costs.The target of the oil mill is to satisfy theexpectations of customers who want to besure of taking home their own oil. To reach this target, the processing plantmust have all the specific characteristics tobe perfectly qualified to process singlebatches.To obtain a good quality oil, the plant

operator must be able to check the process through updated systems for adjustingand monitoring parameters such as temperature, time, flow-rate, washing, etc. These parameters must be easily modified and adapted, if required, to thecharacteristics of the different batches.

Batchprocessing

3183

.1.2

076

- 05

/16

- 25

0

Via Don Battistoni, 1 - 60035 JESI (AN) - Italia - Tel. +39-0731-231.1 - Fax +39-0731-231.239www.pieralisi.com - info@pieralisi.com

The target of the oilmill is to satisfy theexpectations ofcustomers who wantto be sure of takinghome their own oil

The world of PieralisiThe Pieralisi Group is the only company in the sector that canprovide every client with its own “turnkey system”.We design and manufacture our equipment from start to finish,producing machinery for each phase of olive processing, fromdestemming and washing to crushing, kneading, extraction andseparation.

Pieralisi is ISO 9001 certified. Every one of our machines isdesigned and manufactured to meet strict quality and safetystandards, guaranteeing compliance with key directives such as the2006/42/EC Machinery Directive, the 2006/95/EC Low VoltageDirective, the 2004/108/ECElectromagnetic Compatibility Directiveand the 94/9/EC ATEX EquipmentDirective, as well as UL Standards.

When you purchase a Pieralisi system, not only are you acquiring thebest machinery available, you are also stepping into a world where theclient is guided through each stage of the process, from the initialestimate to the finished article. You will always find us close athand, ready to assist, even after your equipment is up andrunning.

We provide our clients with a full technical consultation,identifying the system and machinery that best suits their needs anddesigning a tailored layout for each installation. Installation and testing arecarried out by our own technicians who also guarantee responsive andeffective long-term support post sale, including scheduledmaintenance and ongoing technical assistance.

The attention to detail that goes into the design and manufacture ofeach item of Pieralisi machinery is also evident in the production ofour own spare parts, a process that allows us to guarantee thereliability and performance of our machinery over time and, as such,guarantee the consistency of the client’s own products. All of ouroriginal spare parts are produced to the highest standards andare covered by a guarantee.

This is the world of Pieralisi, where the client is treated as apartner and placed at the centre of everything we do. We organiseregular workshops examining technical, legislative, management andmarketing issues and in-house events where we highlight innovativenew products and processes.

OlivestotheheartOlivestotheheart

SPI, a continuous extraction system that is ideal for non-batch specific processing

Olivestotheheart