TR2021007543A2 - OLIVE CRUSHING MACHINE - Google Patents
OLIVE CRUSHING MACHINEInfo
- Publication number
- TR2021007543A2 TR2021007543A2 TR2021/007543 TR2021007543A2 TR 2021007543 A2 TR2021007543 A2 TR 2021007543A2 TR 2021/007543 TR2021/007543 TR 2021/007543 TR 2021007543 A2 TR2021007543 A2 TR 2021007543A2
- Authority
- TR
- Turkey
- Prior art keywords
- brine
- olives
- crack
- home
- want
- Prior art date
Links
- 240000007817 Olea europaea Species 0.000 title claims abstract description 20
- 239000012267 brine Substances 0.000 claims abstract description 23
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 23
- 241000207836 Olea <angiosperm> Species 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000004006 olive oil Substances 0.000 description 7
- 235000008390 olive oil Nutrition 0.000 description 7
- 235000002725 Olea europaea Nutrition 0.000 description 4
- 239000004575 stone Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 230000005189 cardiac health Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000007799 cork Substances 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- RFWGABANNQMHMZ-UHFFFAOYSA-N 8-acetoxy-7-acetyl-6,7,7a,8-tetrahydro-5H-benzo[g][1,3]dioxolo[4',5':4,5]benzo[1,2,3-de]quinoline Natural products CC=C1C(CC(=O)OCCC=2C=C(O)C(O)=CC=2)C(C(=O)OC)=COC1OC1OC(CO)C(O)C(O)C1O RFWGABANNQMHMZ-UHFFFAOYSA-N 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- HKVGJQVJNQRJPO-UHFFFAOYSA-N Demethyloleuropein Natural products O1C=C(C(O)=O)C(CC(=O)OCCC=2C=C(O)C(O)=CC=2)C(=CC)C1OC1OC(CO)C(O)C(O)C1O HKVGJQVJNQRJPO-UHFFFAOYSA-N 0.000 description 1
- 201000003741 Gastrointestinal carcinoma Diseases 0.000 description 1
- 206010019705 Hepatic pain Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000934359 Marmara Species 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- RFWGABANNQMHMZ-HYYSZPHDSA-N Oleuropein Chemical compound O([C@@H]1OC=C([C@H](C1=CC)CC(=O)OCCC=1C=C(O)C(O)=CC=1)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RFWGABANNQMHMZ-HYYSZPHDSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 241001284352 Terminalia buceras Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000014461 bone development Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 230000003646 hair health Effects 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021084 monounsaturated fats Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- RFWGABANNQMHMZ-CARRXEGNSA-N oleuropein Natural products COC(=O)C1=CO[C@@H](O[C@H]2O[C@@H](CO)[C@H](O)[C@@H](O)[C@@H]2O)C(=CC)[C@H]1CC(=O)OCCc3ccc(O)c(O)c3 RFWGABANNQMHMZ-CARRXEGNSA-N 0.000 description 1
- 235000011576 oleuropein Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000006748 scratching Methods 0.000 description 1
- 230000002393 scratching effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 210000000707 wrist Anatomy 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
Abstract
Mevcut buluş yeşil zeytin salamurası yapmak isteyen kişilerin evde kendi salamurasınıThe present invention allows people who want to make green olive brine to make their own brine at home.
Description
TARIFNAME ZEYTIN KIRMA MAKINASI Teknolojik Alan: Mevcut bulus yesil zeytin salamurasi yapmak isteyen kisilerin evde kendi salamurasini yaparken daha az zamanda daha çok zeytini daha hijyen bir sekilde kirmasini/çatlatmasini saglayan sistem ile ilgilidir. DESCRIPTION OLIVE CRUSHING MACHINE Technological Field: The present invention is for people who want to make green olive brine at home. More olives in a more hygienic way in less time while making the brine. It is related to the system that allows it to break / crack.
Teknigin Bilinen Durumu: Gida güvenligi ehemmiyetli ve çok büyük bir mevzu... Ham zeytinin çizilmesi, kirilmasi, yenilebilir hale getirmek üzere ona acimtirak tadi veren ve bazi sifali tesirleri de oldugu düsünülen “oleuropein” maddesinin kismen disari çikmasi maksadiyla yapilir. Sifali özüne ve besin degerine zarar veren kostik (sodyum hidroksit) ve benzeri kimyevi maddelerle aoiligi giderilip, renklendirilip, raf ömrü uzatilarak piyasaya sürülen zeytini evde yapma hususunda kararliligimiz artinaktadir. Zeytinler hazirlanirken sert bir zemin üzerinde mümkünse tek bir darbe ile teker teker hafifçe kirilir. Ancak zeytinlerin ezilmemesine dikkat edilir. Bu muameleye çitlatma denilir. Genelde tas ile vurularak yesil zeytinin kirilmasi veya çatlatilmasi yapilmaktadir. Bu da ayni hiz ve süratle vurulamadigindan bazi zeytinlerin çekirdeginin kirilmasina sebep olmaktadir, bazilari da çok ezilmektedir. Bazen muamele kesme tahtasinin Üzerine temiz bir naylon poset sererek evdeki e_t dÖVecegi ile gerçeklestirilebilir. istenirse küçük çekiç, tahta tokmak, cam kavanoz veya maden suyu siseleri de ayni isi görebilir. Maden suyu siseleri tabanlarinin ortasina dogru çukur oldugundan hem zeytinlerin etrafa kaçmasina hem de kirilan ham zeytinlerden su ve yag siçramasina engel olurken bilekler de yorulmayacaktir. Diger bir usul taze zeytinleri tampon vazifesi yapacak bir havlu veya kalin bir bez arasina alarak kirmaktir. Çekirdeklerin kirilmamasina ve zeytin parçalanmamasina Ihtimam gösterilir. Mahalli tas kirma zeytinler toplandiktan hemen sonra tasla elde tek tek çekirdeklerine zarar vermeden kirilan zeytinlerdir.State of the Art: Food safety is an important and very big issue... Scratching, breaking raw olives, It also has some medicinal effects, giving it a bitter taste to make it edible. It is made in order to partially remove the thought “oleuropein” substance. Healing essence and affinity with caustic (sodium hydroxide) and similar chemical substances that damage nutritional value about making olives at home, which are removed, colored and put on the market by extending the shelf life. Our determination remains. While the olives are being prepared, they should be placed on a hard surface, if possible. it is slightly broken one by one with the impact. However, care must be taken not to crush the olives. This The treatment is called fencing. Cracking or cracking a green olive, usually by hitting it with a stone is being done. Since this could not be struck at the same speed and speed, the pit of some olives causes them to break, and some of them are very crushed. Sometimes the treat is on the cutting board It can be done with the equal beater at home by laying a clean nylon bag on it. small if desired hammer, wooden mallet, glass jar or mineral water bottles can do the same. Mineral water Since the bottles are hollow towards the middle of the bottom, it helps both the olives to escape and Wrists will not get tired while preventing water and oil splashes from crushed raw olives. Other In one method, he put the fresh olives between a towel or a thick cloth that will act as a buffer. is to break. Care is taken that the seeds do not break and the olives do not crumble. local Right after the stone crushed olives are collected, they are hand-held in the stone without damaging their pits one by one. crushed olives.
Sofralik zeytin yaparken dikkat edilmesi gerekenler Kullanilacak olan su, ister salamura için isterse zeytinleri yikamak için olsun mutlaka içilebilir su olmalidir. Gerektiginde salamura içerisine sirke, asetik asit, laktik asit, sitrik asitI baharat ve aromali bitkiler eklenebilir. Böylece salamura seker, protein vb. açisindan zenginlesir ve mikroorganizma faaliyetlerine elverisli bir hale gelir. Salamura içerisindeki tuz sayesinde ortamda istenmeyen/zararli mikroorganizmalarin gelismesi önlenir.Z_em1erin suda bekletilme nedeni aciligini suya vermesidir. Yaklasik 30-45 gün sonunda acilik giderilmis Olur. Su degisim sikligi 1 haftadan daha kisa sürede olmamalidir.Things to consider when making table olives The water to be used must be for brine or for washing olives. It must be drinkable water. If necessary, add vinegar, acetic acid, lactic acid, citric acid to the brine. Acid, spices and aromatic herbs can be added. Thus, brine sugar, protein, etc. in terms of enriches and becomes suitable for microorganism activities. Brine The development of unwanted/harmful microorganisms in the environment thanks to the salt in it The reason for keeping Z_em1er in water is that it gives its urgency to the water. about 30-45 days in the end, the pain is relieved. The frequency of water changes should not be less than 1 week.
Aksi halde zeytinde yumusama görülebilir. Su üzerinde olusan mantar tabaka, su içerisindeki asitleri tüketerek pH'nin yükselmesine ve zeytinlerin yumusamasina neden olur. Bu nedenle mantar tabaka dikkatlice alinmalidir. Zeytinlerin hizla olgunlasmasini istiyorsak kirmali veya biçakla üstlerini çizmeliyiz. Yesil zeytinler siyah zeytinlere göre daha geç yenme olgunluguna ulasir. Iri zeytinler, küçük zeytinlere göre daha geç tatlanir. En hizli tatlanan kirma zeytindir. Tatlanan zeytin, yenilebilir olgunlugu kazanmasi ve korunmasi için salamura çözeltisi içerisinde fermantasyona birakilir.Otherwise, softening can be seen in olives. The cork layer formed on the water by consuming acids, it causes the pH to rise and the olives to soften. Because The cork layer should be carefully removed. If we want the olives to ripen quickly, they should be crushed or We have to scratch them with a knife. Green olives should be eaten later than black olives. reaches maturity. Large olives are sweetened later than small olives. The fastest tasting crushed olives. Flavored olives are pickled to gain and preserve edible maturity. It is left to ferment in solution.
Zeytinin sagliga faydalari ZEytingiller familyasindan, Akdeniz iklimine özgü her mevsim yesil kalan bir agaç türüdür. 10 metre uzunluga kadar erisebilen Zeytin agaci 2000 yil kadar yasayabilmektedir.Health benefits of olives A tree from the olive family, unique to the Mediterranean climate, that stays green in all seasons. type. The olive tree, which can reach up to 10 meters in length, can live up to 2000 years.
Marmara, Ege ve Akdeniz Bölgelerinde verimli olarak yetistirilmektedir. Zeytin agaci iyi bakildiginda 5 ile 6 yil içerisinde meyvelerini vermektedir. Ancak bir zeytin agacinin en verimli dönemi 35 ile 150 yaslarinin arasidir. Zeytin agaci bir yil çok diger yil da kendisini dinlendirerek daha az zeytin verir. Meyveleri olan zeytinden zeytinyagi elde edilir. Onceleri yesil daha da olgunlastiginda da siyah renkte olan Zeytinde A,C,E vitaminleri, protein, kalsiyum, klor, kükürt ile degerli mineraller bulunmaktadir. Zeytinyagi da olein, palmitrik, steraik ve linolik asitlerin gliseritleri, hidrokarbonlar ve E vitamini ihtiva etmektedir. Zeytin agacinin yapragi ve meyvesi kullanilmaktadir. Kalp sagligini koruyan zeytin ve zeytinyagi tekli doymamis yag içermektedir. Zararli kolesterolü düsürerek, kontrol altinda tutulmasini saglar. Kanseri önleyici özelligi vardir. Ayrica kansere yakalanan hastalarda da kanserli hücrelerin yayilmasini engellemektedir. Zeytinyagi, özellikle bagirsak kanserinin ve gögüs kanserinin önlenmesinde etkilidir. Zeytin ve zeytinyaginin içeriginde bulunan vitaminler çocuklarin kemik gelisimini desteklemektedir. Zeytinyagi, safrayi artirir. Karacigeri çalistirir.It is grown efficiently in Marmara, Aegean and Mediterranean Regions. olive tree good When looked at, it gives its fruits within 5 to 6 years. But an olive tree The productive period is between the ages of 35 and 150. The olive tree is too much one year and the next year it gives less olives by resting. Olive oil is obtained from olives with fruits. Before A, C, E vitamins, protein, Calcium, chlorine, sulfur and valuable minerals are found. Olive oil also contains olein, palmitric, It contains glycerides of steraic and linolic acids, hydrocarbons and vitamin E. Olive The leaves and fruit of the tree are used. Olives and olive oil that protect heart health Contains monounsaturated fat. By reducing harmful cholesterol, keeping it under control it provides. It has anti-cancer properties. In addition, cancer patients inhibits cell proliferation. Olive oil, especially bowel cancer and breast cancer It is effective in preventing cancer. Vitamins in olives and olive oil It supports the bone development of children. Olive oil increases bile. It works the liver.
Karaciger agrilarini keser. Sarilikta faydalidir. Eczacilikta, bazi ilaçlari hazirlamakta kullanilir. Yapraklari ve kabuklari, yüksek tansiyonu düsürür. Kandaki seker miktarini düsürür. Bagirsak solucanlarinin düsürülmesine yardimci olur. Taneleri de besleyicidir.Cuts liver pain. It is useful in yellowing. In pharmacy, preparing some drugs used. Its leaves and bark reduce high blood pressure. The amount of sugar in the blood lowers it. It helps to reduce intestinal worms. The grains are also nutritious.
Ayrica zeytinin kalp sagligina, dolasim sistemine, kilo vermeye , kanseri önlemeye ,cilt ve saç sagligina, alerjiyi engellemeye, sindirim sistemine, göz sagligina faydalari vardir. In addition, olive's heart health, circulatory system, weight loss, cancer prevention, skin and It has benefits for hair health, preventing allergies, digestive system and eye health.
Farkim ne? Makinamiz servo motor (5) sayesinde sabit bir sekilde zeytinlerin çekirdegini kirmadan dis etli kabugunu kirmaktadir. En önemli fark çekirdeginin kirilmamasidir. Çekirdegi kirilirsa yenirken zeytinin etli kismi ile çekirdegi de yenerek dislere zarar vennektedir.Çekirdegi çikarilamamaktadir.Yine tas veya çekiçle kirma esnasinda etrafa zeytin yaglari siçrayip leke olustururken, bu sistemde etrafa siçrama olmamaktadir.Makinanin sikistirma bölgesinin alt kismi daha küçük taneli zeytinleri kirarken, üst kismi daha iri taneli zeytinleri sikistirarak kirmaktadir. What's my difference? Thanks to the servo motor (5), our machine does not break the core of the olives. It breaks the gingival shell. The most important difference is that the core is not broken. If the nucleus is broken While it is eaten, it also damages the teeth by eating the fleshy part and the seed of the olive. It cannot be removed. Again, during breaking with a stone or hammer, olive oil splashes around and stains. While forming, there is no splashing around in this system. The lower part of the compression zone of the machine While it crushes smaller-grained olives, the upper part is crushed by squeezing larger-grained olives.
Kirilan zeytin tanesi servo motorun (5) ikinci hareketinde alt kisma düsmektedir. Esit oranda kirilan zeytinlerin arasinda kirilmayan kalmayacagindan salamura kalitesi de aitacaktir.The crushed olive grain falls on the lower part in the second movement of the servo motor (5). in equal proportion Since there will be no uncrushed olives among the crushed olives, the quality of the brine will also improve.
Sekillerin Açiklamasi Sekil 1- Sistemin arkadan görünüsü Sekil 2-Sistemin üst arkadan perspektif görünüsü Sekil 3-Sistemin üstten görünüsü Referanslar: 1. Ana tasiyici kutu 2. Oynar kol 3. Dönersilindir 4. Oynar kol silindir baglayici . Servo motor 6. Elektrik kablosu ve fisi Bulusun Açiklanmasi: Bizim bulusumuzda ana tasiyici kutu (1), oynar k01(2), döner silindir (3), oynar kol silindir baglayici (4) ,servo motor (5), elektrik kablosu ve fisi (6) monte edildikten sonra kullanima hazirdir. Description of Figures Figure 1- Rear view of the system Figure 2- Top rear perspective view of the system Figure 3- Top view of the system References: 1. Main carrier box 2. Swivel arm 3. Rotary Cylinder 4. Swivel arm roller coupler . Servo-motor 6. Power cord and plug Description of the Invention: In our invention, main carrier box (1), movable k01(2), swivel cylinder (3), swivel arm After mounting the cylinder connector (4), servo motor (5), power cable and plug (6) it is ready to use.
SERVO motor (5) hareket ettiginde ona monte döner silindir (3) hareket edince oynar kol silindir baglayici (4) araciligiyla oynar kol (2) ileri geri hareket etmektedir. Araya düsen zeytin taneleri ana tasiyici kutu (1), oynar kol(2 ) arasinda sikisarak kirilmaktadir. When the SERVO motor (5) moves, the rotating cylinder (3) mounted on it moves The swing arm (2) moves back and forth by means of the arm roller connector (4). intervening The olives are crushed by being squeezed between the main carrier box (1) and the movable arm (2).
Claims (5)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TR2021007543A2 true TR2021007543A2 (en) | 2021-08-23 |
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