Amanda Bailey from The Olive Centre gracefully accepts the Barigelli Agency with Mr Barigelli.
Centrifugal technology was developed because of its hygiene advantages, the efficiencies it created with labour, and the much expanded capacity of the new system, it was considered the way of the future for processing olives into extra virgin olive oil.
Today…. using continuous flow extraction plants, the grower is able to harvest and deliver fruit to the processor as soon as possible to reduce overheating and fermentation problems especially when you want to achieve the best quality product possible this is imperative.
The capacity of the Barigelli processing plants range from 500 kgs per hour throughput and up to 9 tonnes of olives per hour (Two phase processing).
There are 7 different capacities of decanter in the Barigelli range available in Two or Three Phase. Also the decanter can be fitted with either Transmission including Hydraulic (power saving), Inverter & Mechanical. Three phase processing is also an option available upon request.
All the versions are “High
Performance” and can be equipped with the hydraulic device to
automatic adjust and control of the differential speed of the
internal conveyor (H version) and the different angles of the
conic-trunk part (R version) to answer of all customers
requests.
Attributes of the Barigelli Decanter:
Discharge of oil (and water in case of a 3-
phases process), completely realized in a fusion
of stainless steel.
Discharge of pomace (and water in case of a
2-phases process), completely realized in a
fusion of stainless steel.
The bowl
and the screw are completely realized
in stainless steel. The shell of the screw is
treated with anti-wear material.
The
discharge of the pomace from the bowl is
done using stainless steel bushings internally
protected with anti-wear ceramic material
(replaceable without dismounting the machine).
The
structure of the decanter is realized in
quality carbon steel. The internal side is treated
with a special painting used for food use.
