The malaxer ensures the creation of a homogeneous mixture by precisely mixing the olive paste, contributing to the development of flavors and enhancing the organoleptic properties of olive oil initiated in the crushing phase.

Multiple units with closed circuit water jackets on both sides of the malaxer ensure homogeneous heat distribution. This optimization is vital for promoting the growth of oil molecules within the olive paste and separating them from the olive pulp.

ONER malaxers guarantee top performance in heat exchange, a critical factor in the oil extraction process. Efficient heat exchange reduces the likelihood of emulsion formation, ensuring a high-quality end product.

The design of ONER malaxers, including their particular geometry and rotation speed settings, aims to prevent the formation of emulsions. This is essential for maintaining the purity and quality of the extracted olive oil.

The specific geometry of the mixers and the angle of rotation allow for thorough mixing of the paste. The rotation speed is carefully set to prevent emulsion while promoting effective oil separation.

Each malaxer unit is equipped with level sensors to prevent paste overflow and temperature sensors to control the malaxer's temperature. These safety measures contribute to smooth and controlled operations.