What is the purpose of using two separators?
"In the previous years, a black water separator was used in addition to the oil separator in olive oil facilities for the black water coming out of the decanters in the three-phase systems to take the oil escaping from the black water. However, as a result of today's improvements, the rate of oil remaining in the black water is at the maximum 0.5%, which eliminates the need for the use of a second separator. However, in some regions, when the oil yield ratio of olives is above the average, especially because the amount of oil coming out of the decanters working with 2/3 phase is high, the separator exceeds its capacity and a second separator is needed to avoid reducing the operating capacity. When the product is processed with a single separator, the load on the separator increases. This causes impurity and requires more frequent cleaning. In the olive season, the use of double separators can be preferred to minimize both the cleaning and the risk of breakdown. In addition, if a breakdown occurs in one of the separators, instead of completely stopping, olive processing can be continued without stopping, even at half capacity. Thus, customer loss is prevented."

OLIVE OIL SEPARATOR CAPACITY