Reducers and gear motors for mechanical speed can be counted among the most ancient inventions of mankind, and even in these times of the 21st century are still in use on virtually every machine that we have in sight.
From the smallest reducer or gear motor able to change and combine the speeds of rotation in a watch bracelet, change speeds in a car, to massive geared motors capable of giving traction in cargo ships, cement mills, large machines for tunnels or mills, cane for the manufacture of sugar, mainly thanks to a gearbox that performs really well and fast.
How does a gear motor work?
For the transport of mass of olive already crushed to the mixer is normally employ piston pumps. The robust piston pumps mechanical amenduni are driven by a set of: reducer, eccentric double crank, and all parts in contact with the product powered are manufactured in high quality stainless steel. Can also be used for the evacuation of the alpeorujo is produced in the mill to the hopper of storage.
After grinding the pulp is in a state of emulsion (oil/water of vegetation) that must be eliminated or reduced by a controlled operation of mixing, temperature limited, for a specified time and at an appropriate speed.
The operation of churning has the purpose of increasing the percentage of free oil, favoring, on the one hand, the union of the oil droplets with the formation of droplets of bigger dimensions, able to be separated into a liquid phase continuous, and determining, on the other hand, the rupture of the emulsion oil/water of vegetation.
The operation of churning is a factor of great importance for later to be able to direct the extraction. The movement to which it is subjected to the olive paste in the mixer determines the rupture of the membranes, favoring the meeting of the small droplets turning into drops of growing size, with the size necessary to be able to be separated into a continuous phase (>30 microns), removable with the decanter.
The effectiveness of the shake depends mainly on the rheological characteristics of the olive paste (which in turn depends on several factors such as the variety, the weather and the time of collection, and that impact fundamentally on the extraction yield), but also of the duration of the operation and the temperature that reaches the pasta with the movement.
Optimization of the mixing process
A greater mixing period increases the number of aromatic compounds, which were reduced in the interior of the olive. In a blender closed, it contains olive paste in motion for a time-and temperature-rational, conditions are created such in order to avoid and prevent, in any case to reduce, the phenomena of alteration and oxidation of the oil and other substances oxidizable.
This fact is confirmed by the analytical data, found no variations of importance on the values of commercial quality (acidity, number of peroxides, K232, K270, organoleptic assessment), which indicates that these values are mainly dependent on the quality and the health status and maturation of the olives.