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Mori-Tem
Profy 150-200

Profy 150-200

Product catalog summary

Overview: The Profy olive oil production system is a monoblock unit featuring the FR_250 crusher mounted on the 2GL_100 malaxer. It is designed for efficient olive oil extraction with separate discharge into vats 1 or 2. Key factors include oxygen management at the crusher inlet, which is crucial for lipoxygenase formation and flavor development, and the temperature delta between paste entry and exit from the crusher.

Specifications: The Profy system comes in two models, Profy 150 and Profy 200. Both models share similar components but differ in their malaxer configuration. Profy 150 includes an overflow control panel, resulting in a single pump transferring paste to the decanter, while Profy 200 has a direct discharge from the crusher to the first malaxer.

Technical Features: The horizontal decanter is engineered to maximize yield and quality, utilizing a 2.0 auger for cleaner product extraction without water addition and no temperature increase during extraction. The decanter is equipped with a PSS1 pump, and the control panel is mounted on the malaxer.

Performance: Profy 150 has an hourly production capacity of 140-150 kg with a power requirement of 11 kW, while Profy 200 produces 180-200 kg per hour with a 12 kW power requirement. Both models use the FR_250_3 crusher with a 250 mm grid diameter, the 2GL_100 mixer with a 500 mm stirrer diameter, and the TL_200 decanter with a 200 mm drum diameter operating at 3800 RPM.

Conclusion: The Profy 200 model is highlighted for its ability to produce high-quality olive oil, supported by the company's comprehensive assistance throughout the production process, which is a distinguishing factor.

Catalog excerpts

PROFY 150-200 ITA L’impianto oleario Profy è un monoblocco composto dal Gruppo Frangitore FR_250 è montato sopra la gramola 2GL_100 con carico separato sulle vasche 1 o 2 .La gestione dell’ossigeno all’ingresso del frangitore ne caratterizza la lavorazione e costituisce un fattore molto importante che permette la formazione della Lipossigenasi e quindi degli aromi.Ugualmente importante per la qualita’ finale del prodotto è il delta della temperatura fra ingresso e uscita pasta dal frangitore. La gramolatura avviene in gramola chiusa per evitare l’ossidazione della pasta e consentire una gestione...

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Profy 150-200

Profy 150-200

Catalog excerpts

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