The transformation of the olive, which comes out of the crusher in the form of olive paste, into oil is continued with a malaxer. A homogeneous mixture is obtained by mixing the olive paste in the malaxer with precision. This phase completes the development process of flavours and the organoleptic properties of olive oil started in the crushing phase. The oil molecules in the olive paste grow by combining within themselves and begin to separate from the olive pulp. Malaxer consists of multiple units with closed circuit water jackets on both sides in order to ensure homogeneous heat distribution. ONER malaxers ensure top performance in heat exchange, reducing the possibility of the formation of emulsions. The particular geometry of the mixers and the angle of rotation make it possible to mix the paste thoroughly. The rotation speed is set to prevent emulsion. Each unit is equipped with level sensors to prevent paste from overflowing and temperature sensors to control its temperature. All surfaces in contact with the olive paste are stainless steel.
