"There are many different situations that can affect the performance of your machine. Here, you should check the pre-equipment process and review the relevant section of your equipment and the user operating manual given to you. After checking the data on the machine by authorized operators, you can contact the Technical Support department and get support for the analysis and control of your data. To get machine information: http://hausworld.com/contact.html "

The chemicals you need vary according to the properties of the product you are processing. We can determine the chemical needs that will be suitable for your product as a result of laboratory studies. You can contact the sales representative who has dealt with you at the order stage and send your request.

Cold-pressed olive oil is obtained by keeping the temperature of the water around 25 ° C maximum while the olives collected with great care are broken in the crusher and matured in the malaxer. In this way, olive oil with high breath is obtained without losing most of the phenol components. You can use the adjustable degree feature of our malaxers for this process.

"The process of quality and perfection of olive oil starts with the cultivation of olives in accordance with the procedures from the very beginning, and continues with the regular maintenance, collection without damage during the season and coming to the production plant as soon as possible. It ends when the facility is processed in a hygienic environment and in accordance with the food regulations and stored in air-conditioned chrome tanks without oxygen contact. For more detailed information about olive oil application: http://hausworld.com/application-68-Olive-Oil-Industry.html"

"You can create a request from our contact menu. You can fill the related form with requested details. Our expert sales department will get in contact with you accordingly as soon as possible. To fill the form: http://hausworld.com/contact.html "

"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."

We manage our overseas service in partnership with our service network all over the world and resolve our customers' spare parts and service requests in the fastest way possible.

All surfaces that olive, olive paste and olive oil come into contact with are made of stainless steel in accordance with food regulations. The whole process is kept under control and supervision with ISO 22000: 2005 Food Safety Management System and TSE 12505 + A1 Turkish Standards Compliance certificates. Thus, all necessary quality and hygiene conditions are provided, and reliable product and service delivery is guaranteed.

You can get clear information about the planned delivery date by contacting the sales representative who has dealt with you at the order stage.