Olive Oil Booster
The Olive Oil Booster into an olive mill improves decanter performances and, in synergies with olive crusher and vertical centrifuge, allows to extract significantly higher quantity of olive oil together with higher quantity of antioxidant components with respect to conventional Olive Oil technology. The Olive Oil Booster technology allows to increase income results without increasing the operating cost. Making easier the oil extraction from fruit pulp.
Achieve optimal olive oil yield and quality for the entire harvest season
- Maximizes oil yield throughout the entire harvest season thanks to innovative technology combined with efficient processes
- Enhances oil quality by increasing phenol extraction. This means healthier, longer lasting oil with a higher retail value
- Improves sustainability with lower water consumption together with a higher process capacity
- Significantly increases the amount of “free oil” released, which improves paste preparation and, in turn, decanter centrifuge performance
- Boosts oil mill profit margins through higher yields, higher oil quality and reduced impact on operational costs
Olive Oil Booster is capable to reduce the consumption of the process water and by consequence the water disposal, with reduction of cost and environmental risk. Due to the increase of extraction rate per Kg of olives, Olive Oil Booster system is efficient also from energy consumption point of view.
The Olive Oil Booster system is a combination of different technologies working together to maximize oil yield and quality in oily fruit processing. The Olive Oil Booster into an olive mill improves decanter performances and, in synergies with olive crusher and vertical centrifuge, allows to extract significantly higher quantity of olive oil together with higher quantity of antioxidant components.
The Olive Oil Booster technology allows to increase income results without increasing the operating cost. Making easier the oil extraction from fruit pulp, Olive Oil Booster is capable to reduce the consumption of the process water and by consequence the water disposal, with reduction of cost and environmental risk.
Reap the benefits of the Olive Oil Booster
Producing high quality olive oil as cost-efficiently as possible is top of the agenda in many olive oil mills while making the quality of their products stand out. Alfa Laval Booster models can be configured in series of multiple units, to ensure a match with decanter centrifuge size/capacity.
Watch this video and get a glimpse of this cutting-edge solution that leads to a significantly higher quantity of "free oil" with a significantly higher quantity of phenols in the extracted olive oil.
How it works
The Alfa Laval Booster system is designed to replace the conventional malaxer step for paste preparation in oil mills. This mechanical method is capable of de-aerating the olive paste while controlling the temperature, resulting in key process and performance benefits. The innovative system works with a combination of thermal and separation solutions, with Plate Heat Exchanger (PHE) and olive oil decanter centrifuge as core technologies. This is what makes Alfa Laval Olive Oil system a class-leading technology, while maintaining the traditional process flow, as can be seen following it step by step:
Step 1. Crushed olives are transferred into the booster
As seen in traditional oil mills, olives are crushed, and the resulting olive paste is promptly transferred into the Booster under a specified vacuum pressure. The vacuum pressure facilitates rapid cooling and the removal of oxygen, as the temperature of the olive paste after crushing exceeds the boiling point of water.
Step 2. Booster release of “oil free” from the olive paste
Olive paste is agitated by the horizontal shaft with blades for a certain time at a settled pressure (deep vacuum) and temperature. Keeping the vacuum pressure below the boiling pressure at a settled temperature (i.e. 18°), olive paste is kept under boiling condition where a certain amount of water change physical phase from liquid to vapor.
The boiling at cold condition of olive paste is capable to produce bigger oil drop and higher amount of “free oil” rich in phenols compared to the traditional malaxing, with a consequent significative increase of oil yield of higher quality. The energy necessary for this physical phase change is given by hot water circulating into the jacket of vacuum tank heating the olive paste.
Step 3. Separate the oil with a decanter centrifuge
The Olive paste prepared by the olive oil equipment is fed into the decanter centrifuge where the oil is separated from water and solids, working in two or three phases. Performance of the olive oil decanter in terms of capacity, oil clarity, residual oil in the husk and quantity of dilution water (in case of three phases), is strictly depending on the characteristics of the olive paste prepared during the previous operation.
