The design and quality construction of Pieralisi crushers ensure seamless processing while keeping temperatures down. They are also designed to adapt to different types of olives. Unlike other crushers, usually equipped with a fixed grid, Pieralisi crushers are also equipped with a unique counter-rotating grid.
The crushing and malaxing processes are the starting point of the most delicate phases in the olive oil production process.
The quality of the oil, how the flavours develop, and the oil extraction yield depend on the type of crushing and the subsequent malaxing phase.
The olives must be properly crushed in order to:
• facilitate the extraction of oil and important minor compounds;
• break the kernels into appropriately sized fragments to ensure more effective malaxing and more efficient centrifugal extraction;
• minimise oxidation of the paste (reduced peroxide).