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PITEBA olive cap D2

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22,00 €
Transfrom your PITEBA oil expeller to coffee grinder and olive pasta maker
PITEBA olive cap D2

The D2 cap transforms the Piteba oil expeller into a processing tool for fresh  oil olives or into a coffee grinder.

With most oil olives you can produce an excellent olive paste and from some varieties you even can produce oil in 1 step. Piteba cannot advise you on the best olive varieties. It is up to you to test and see if the 1-step oil production method or olive paste production applies to your olives. Piteba hopes to get feedback from customers in order to inform others on the best varieties to use.

OLIVES:

  • From Olives with a large Kernel and little flesh you can press oil in one step (old varieties and wild olives)
  • Grinds all olives including kernel into a paste

COFFEE:

  • Transforms the press into a coffee grinder
  • Espresso quality
 

Olive OIL production:

Use fully ripened oil olives (including the kernel)

Replace the standard cap (D1)  with the D2 cap. Make sure the FLAT WASHER is placed in the cap. Firmly tighten the cap on the press cage to make sure that the washer in the cap is fixed tightly to the press cage. It leaves just enough space for the screw to turn. Insert the adjustment bolt (as used for the standard cap).

Initial setting of adjustment bolt: outlet fully open.

  1. Fill the burner bottle with paraffin oil and light the burner. The burner is used during pressing of the olives.
  2. Heat up the press during 20 minutes.
  3. Place a cup under the press.
  4. Make sure the olives you want to press are at room temperature.
  5. Fill the press regularly while turning the crank. Use fresh fully ripened oil olives, including the kernels and preferably also some dry olive leaves.
  6. Push the olives into the screw with a stick. Do not overfill the screw, because too much pulp in the press cage blocks the oil flow.
  7. Once the press cake leaves the cap, slightly tighten the adjustment bolt until optimal extraction.
  8. Slightly loosen the adjustment bolt as soon as no press cake leaves the cap ( blocked ). It takes some practice to find the best setting.

Olive PASTE production:

Use fully ripened oil olives (including the kernel)

Replace the standard cap (D1)  with the D2 cap. Make sure the flat washer is placed in the cap. Tighten the cap on the press cage. This way the washer in the cap is fixed firmly to the press cage, leaving just enough space for the screw to turn. Insert the adjustment bolt.

Initial setting of adjustment bolt: outlet fully open. Do not use the burner.

  1. Fill the press regularly with fresh fully ripened olives, including the kernels, during turning of the crank.
  2. Push the olives into the screw with a stick.
  3. The produced paste should be heated ( 27°C ) and mixed during app. 1 hour (malaxation).
  4. Process the paste with the olive paste press.

The Piteba oil expeller cannot be used to extract the oil from this paste.

COFFEE GRINDING

  1. Replace the standard cap (D1)  by the D2 cap. Make sure the    L-SHAPED WASHER (with the edge) is placed in the cap (edge side facing the press cage). Tighten the cap on the press cage. The washer in the cap is fixed to the press cage, leaving some more space between screw and washer than when the flat washer is used.
  2. Do not use the burner.
  3. Do not use the adjustment bolt.
  4. For extra fine grinding: grind 2x.

TIP: Loosen the cap for coarser grinding.

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