Olive oil production

Customer - physical person: Giorgi Grigolashvili
The project was ordered on October 20, 2018
The project was completed on November 20, 2018
The subject of the order is: Olive oil production.
The company "Inosystem" Ltd has done the relevant works by the team of professional specialists of the relevant field for the project of the project as well as in the architectural and technical and technological directions.

1. The architectural project of the enterprise has been processed.
2. In the technical-technical unit, the search, processing and proposal of the necessary materials and documentation were made in the manner in which the customer was able to:
3. Selecting and calculating modern technological equipment in the technical area, taking into consideration the real conditions existing in Georgia, for further effective use.
4. Technological component - Selection of new innovative technologies in accordance with the selected technological equipment, resulting in the production of products produced as comparable to the local market, as well as in the production of foreign products.
5. Finding and processing standard documentation for practical implementation - strict compliance with the technological process parameters that ultimately ensures high quality products and human consumption of food.
6. Production of olive oil This is a complicated and laborious process, in which the hand is handed out in accordance with the established rules.

The soil is cultivated for olive oil plant specifically according to the strictly established rules and it is not permitted to cultivate soil and plant growth by using chemicals in development. Oily oil is harvested when it is accumulated in its fruit Maximum amount of oil and its juice is more fragrant and at this time the fruit is characterized by the best tasteful features. When planting crops, each plant has been planted in the grinding of olive oil, not to damage the soil and not to touch the ground.

 Oily oil is used mechanically by using vibrations, but in some countries where plant plantations are in mountainous areas agricultural machinery is difficult to use, so most of the olive harvest is taking place in the hands of millennia. Olive collected fruits are placed in a small volume vessel that eliminates the damage during transportation.

As soon as the harvest takes place, it will be quick to put it in the mill as soon as the best quality olive oil is obtained.
Technological process of olive oil production.
1. Supply of olive oil in the mill
2. When entering the mill, the fruit passes through the ventilation zone where the leaves flow through the flow of air.
3. Sorting of fruits according to quality.
4. Washing with water
5. Pulling the stone wheels with cold pressing method. In the production of olive oil the temperature should be no more than 35 °

There are two methods of pressing, which are most commonly used in traditional.
1 method - In the traditional method of pressing, the crushed Olive porridge is placed in small rounded baskets, which are held on each other and is pressed from the top. Compared with the water, the oil of the density of oil is separated from the water.
The II method is modern, centrifuged, where the effect of centrifugal force is obtained by the same result.
After the oil delays, the final product - non-arranged olive oil is obtained. The oil obtained by this method is a bit bitter, and it is proven that it is made without filtration from the new olive that has its natural properties.
While the olive oil production (reception) is relatively straightforward and has not undergone a change over the centuries, the highest quality of olive oil a day can still be carried out within the medieval method -only strictly protected in accordance with the rules, then squeezing the standard indicators carefully after oil tsmeba, after which determined which belong to the category of product.
The oil that does not fall into the highest category is subject to refinancing.
Refining is the process of cleansing oil from various impurities and acids. Durto (mass), which will remain after reaching the fruit of the fruit, is subject to recycling, chemical and heat treatment method. Oil from olive oil