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<pre>It is generally considered that the 2 phase process produces better
quality oil than the 3. The flavour components are retained at a higher
level. The choice is often determined by your means of disposal of the waste
products.

As far as quantity is concerned the trade off for all machines is
between quality and quantity. If you turn up the temperature you can get
more oil but the quality will fall away. I have not heard of 2 and 3 phase
being compared.

Have you considered the two and half phase? When we described it in our
book it was still very new but now it is being installed in many frantoio in
Italy. The 2.5 is better than the 3 and some say almost up to 2 standards
for quality. Waste disposal is same as 3 - or perhaps better as volume of
vegetable water is less. Of course the organic content is the same so this
may not be significant.

Cheers Brian Chatterton
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