Olive oil production line max. 1 000 kg/h | Montecarlo series

How the Montecarlo system works: after removing the leaves and through washing, the olives reach the receiving hopper, where an auger operated by a gearmotor feeds the mill, which is fitted with a fixed grille with outlet ducts and an impeller with notched knives. The paste produced falls into the kneading machine below, where a special helical-shaped stirrer makes the preparation. A speed-change drive unit then sends the paste to the decanter where separation takes place: on one side the oil comes out and on the other water and olive residues, which are ejected by a pump on the outlet.