Operating this line requires an area of 200 m2, electrical power: 100 kW, and water supply: 1 ton/hour. The company is responsible for installing all machines, water and electricity connections, and commissioning the line. Technical features of the line: Capacity: 2200-2500 kg/hour (olives). Operating electrical power: 89 kW. Electricity consumption: 32-34 kW/hour. Water consumption: 600-900 liters/hour. 1. Olive elevator /1 unit/: Designed to meet food standards. The elevator body is made of 304 stainless steel. The conveyor tension is adjusted by screws, and olives are discharged from the front side by two motors. The rubber belt is 40 cm wide, made of 3 mm thick PVC in a C-shape, and food-grade. 2. Leaf remover /2 units/: Used to remove olive leaves. There are two separate fans in the olive conveyor and washing unit. Compressed air is directed over the olives to remove leaves. 3. Olive washing unit /1 unit/: Made entirely of 304 stainless steel, food-grade. The olives are spread on the surface by a special distribution system. Air is blown over the surface to remove leaves to the bottom. Stones, branches, and other materials sink to the bottom of the spherical tank. After stopping the machine, these materials are removed by a spiral. Washed olives move to a vibrating sieve at the front, then are poured into the collector after water separation. A pump circulates water in the washing tank. The water tank has two sections to protect the pump from mud and other materials. 4. Crusher /1 unit/: The crushing unit is used to crush olives and help extract oil. The crusher uses hammers and sieves. The sieves are made of steel, and the inside of the collector is made of 304 stainless steel. 5. Mixing and stirring unit /1 unit/: Used to increase oil yield by mixing olive paste. Each section operates independently. The crushed olive paste is distributed to the required sections by a spiral and handles. The paste is mixed to...