MODEL 6100 BROWN OIL EXTRACTOR APPLICATIONS: The Brown Oil Extractor (BOE) is the key element in the Brown Oil recovery System. The design and technology incorporated in the BOE assures the customer the highest possible quality and yields of cold pressed citrus oil. There are in excess of 70 BOE systems in service worldwide. Ongoing Research and Development insures the Brown Oil Recovery System will remain the preferred choice for customers demanding the utmost performance. BOE OPERATION: Whole citrus fruit is delivered to the BOE by a metering elevator, which assures a steady and consistently controlled operation. A patented interrupter gate is incorporated into the inlet chute feeding the BOE. This brief pause in fruit flow allows additional time for the fruit to settles in the BOE for maximum performance. The Brown Oil Extractor liberates the essential oil from whole citrus fruit. The oil removal is achieved by lightly puncturing the entire surface of the fruit with over three million sharp stainless steel points configured in the form of rotating rolls. An adjustable speed differential between adjacent rolls controls the amount of work applied to the fruit. Information provided is confidential to Brown International Corporation, LLC and may not be reproduced or transmitted without written permission from Brown International Corporation, LLC

For complete coverage of an elongated fruit such as a lemon, the rolls not only rotate, but also oscillate horizontally in opposite directions causing the entire peel surface to be punctured, releasing the oil. The puncturing operation takes place beneath the surface of a shallow pool of water contained in the BOE to insure that there is no loss of oil to the atmosphere. A dryer composed of specialized rollers removes any water and oil clinging to the fruit surface after its discharge from the BOE. This liquid is added to the oil/water stream leaving the BOE. A significant advantage to the BOE...