In case of batch processing, the oil coming from each single batch must be kept separated from all the others and identified with the owner.
Therefore it is necessary to keep the olives separated during all the processing cycle. In this way each batch will be registered with its own yield and pressing costs. The target of the oil mill is to satisfy the expectations of customers who want to be sure of taking home their own oil. To reach this target, the processing plant must have all the specific characteristics to be perfectly qualified to process single batches.
To obtain a good quality oil, the plant operator must be able to check the process through updated systems for adjusting and monitoring parameters such as temperature, time, flow-rate, washing, etc. These parameters must be easily modified and adapted, if required, to the characteristics of the different batches.
In the industrial processing, the olives are selected according to variety and, in many cases, to their origin: olives picked from the plant and olives collected from the ground. A sample is taken out to determine the weight and the information is collected together with all the customer's data; then the fruits are stored together waiting for the beginning of processing.
The extraction process runs without interruption and the machines are stopped only for cleaning and maintenance operations. This type of extraction process optimises the kneading volume to the maximum and reduces dead times by continuously feeding the decanter and consequently increasing the performance of the plant.
With this system the adjustment of processing times and temperatures is a very simple operation, thanks to the homogeneity of the product and the continuity of the process. The kneading times are programmed during the design stage by setting the kneading section in relation to the hourly flow-rate of the decanter, and setting standard temperatures in order to reach the right temperature during the kneading process.