MALASA malaxer kneads olive paste under precise temperature control to optimize enzyme activity, improve aroma release, and ensure stable oil quality in traditional olive oil production.
Application
The malaxation stage plays a critical role in both the quantity and quality of olive oil produced. The kneading time, blade design, and temperature combination are essential for releasing oil and aroma. Proper temperature, adequate oxygen, and optimal mixing duration determine the quality of the oil and facilitate the decanter’s operation. Thanks to its double-jacketed design, the tank maintains the paste at the desired temperature throughout the process.
Benefits
- Double-jacketed structure enables precise paste temperature control- Made from long-lasting, wear-resistant materials- Easy-to-clean design- Inspection windows allow real-time process monitoring
Design
Innovations in the design of blades and mixing paddles allow for more effective cell rupture, increasing oil yield, aroma intensity, and polyphenol content. Each malaxer tank is equipped with a dedicated motor that drives the mixing mechanism.
Operating Principle
The malaxation phase involves gently mixing the olive paste at a controlled, constant temperature. This process breaks cell membranes, allowing microscopic oil droplets to coalesce. With specially designed mixing paddles and blades, more oil droplets are united and a higher percentage of antioxidants are transferred into the oil. As a result, higher-quality oil is obtained compared to conventional systems.
Once the mixing process is complete, the olive paste is transferred to the decanter by a paste pump for phase separation.
Technical Drawings
Technical Specifications
