Maintenance; Specifications; Product Identification; Product Description - CAMPAGNOLA BuonOlio TOP Use And Maintenance Manual

2 - SAFETY PRECAUTIONS

2.5 Maintenance

WARNING!
Before attempting to perform any maintenance jobs or make mechanical adjustments to the machine put on safety shoes
and gloves.
• Routine maintenance and repairs can be carried out only by physically and mentally fit operators.
• Extraordinary maintenance or repairs must be done by an authorized qualified mechanic, as specified herein.
• Unauthorized persons must keep a safe distance away when maintenance or repairs are being performed.
• Safety devices or guards can be de-energized only for the purpose of extraordinary maintenance solely by a maintenance
electrician who will safeguard the well-being of operators and prevent damage to the tool as well as replace the devices and
guards as soon as repairs or servicing on the machine has been completed.
• All maintenance operations not specifically outlined in this manual are to be performed at authorized service centers indicated by
CAMPAGNOLA'S S.r.l dealer.
• Once repairs or servicing on a tool has been completed, the tool can be restarted only after receiving authorization from a
mechanic and maintenance electrician who must assure:
- the jobs have actually been completed;
- the machine works efficiently;
- the safety systems are operative.
- no one is working on the tool;
3

- SPECIFICATIONS

3.1 Product identification

The identification data of the olive oil processing plant are given on the name plate (11).

3.2 Product description

Olive oil processing plant BuonOlio TOP is designed and constructed for the production of extra-virgin olive oil. All parts in machine in
contact with product are constructed in stainless steel Inox AISI 304.
During the extraction process, oil contact with air is limited and there are no heat sources present so no heat can build up. This extracting
system, along with the quality of the olives, allows supreme quality oil to be produced

3.2.1 Operation

Operation takes place through electric motors employed for the various process stages.
The olives are placed in a hopper (1) found over the plant. A powered screw feeder then delivers the olives to a knife oil CRUSHER
(4) which grinds them into paste that drops into an oil MILL (5) where it is mixed, extracting the oil from the paste itself.
The oil MILL (5) is equipped with a sensor (21) able to automatically adjust the olive flow from the hopper to the CRUSHER in order
to assure continuous processing.
After approximately 20-25 minutes of milling, another powered screw feeder, whose speed can be set with the variator handwheel
(7), feeds the paste to a centrifuge DECANTER (14). The latter, running at 3200 rpm, is able to separate the oil from the paste and
vegetable water thanks to the centrifugal force created.
The DECANTER (14) allows the point at which the oil flows out to be adjusted with the screws (13) provided. In fact, these screws
open the holes (levels) placed in different diameters that act as nozzles that the oil flows out of. Simultaneously, another screw feeder
inside the DECANTER (14) sees that the olive pomace SANSA and vegetable water mixed together are let out from the opposite
side and conveyed out of the plant by a fourth screw feeder (8). As a result, the plant has two outlets, the one at the front (15) that the
oil flows out of and a rear one (8) which the SANSA (olive pomace) and vegetable water are let out from.
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