ExtracciónLa pasta ya amasada pasa

Extracción
La pasta ya amasada pasa por un centrifugado o decanter, con el objetivo de separar los tres componentes: orujo (solidos), alpechín (agua de vegetación), y óleo. Luego se hace un centrifugado vertical para eliminar el agua restante del aceite y que este pueda ser filtrado.

Resultados (inglés) 1:

ExtractionAlready kneaded dough passes through a spin cycle or decanter, with the goal of separating the three components: alpechín (vegetation water) and pomace (solid) and oil. Then make a vertical spin to remove the remaining water from the oil and that this can be filtered.

Resultados (inglés) 2:

Extraction
The kneaded dough and passed through a centrifuge or decanter, in order to separate the three components: orujo (solid), alpechín (vegetable water), and oil. A vertical centrifuge is then made ​​to remove the remaining water from oil and that it can be filtered.

Resultados (inglés) 3:

ExtractionThe Kneaded Paste passes through a decanter Centrifuge or, with the aim of separating the three components: Olive Mill Waste Water (Solid), Water (vegetation), and Oil. Then a vertical Centrifuge to remove the remaining Water and Oil Can be filtered.