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<pre>Sorry Guido.

If there is a problem with dirty mats its more an indication of the
standards of the processor. New stainless steel mats should solve any
problems in this area. We have 2 year old mats that are treated exactly as
the manufacturer specified. No problems yet . We will be changing mats
after this season. The argument here is, perhaps I feel more a reflection
on poor processing standards than a drawback of the equipment used.

Bill kearney
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<pre>Sorry Bill.

Read my response to Haluk slowly:

"But my problems with the pressing system relate to dirty mats, and the
associated defects related thereto, not to the press per se. I have tasted
(and produced) fantastic oils with presses, using new mats made from inert
synthetic material. But to keep these mats in this condition in an
industrial application is extremely difficult, well-nigh impossible in many
cases."

----- Original Message -----
From: "Bill Kearney" <waamkearney@burnett.net.au>
To: <OliveOil@yahoogroups.com>
Sent: Tuesday, November 20, 2001 11:45 PM
Subject: Re: [OliveOil] Re: cold press etc.


> Sorry Guido.
>
> If there is a problem with dirty mats its more an indication of the
> standards of the processor. New stainless steel mats should solve any
> problems in this area. We have 2 year old mats that are treated exactly
as
> the manufacturer specified. No problems yet . We will be changing mats
> after this season. The argument here is, perhaps I feel more a
reflection
> on poor processing standards than a drawback of the equipment used.
>
> Bill kearney

P.S. Are you talking about stainless steel mats(??) or stainless steel
disks? The disks are not the problem, it's the porous filter mats of the
press that cause the cleaning problems.

By the way, how do you clean your mats? How often? What do you do with them
over the weekends, or when you shut down your press for a few days (or
hours)? And what are the mats made of?

Regards,

Guido
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