Nigerian small household Garri processing machine

The garri machine uses a wet process and does not add any additives. The entire production line uses mature technology, advanced equipment, and scientific and rational technology. The flow chart includes cleaning and peeling--crushing--dehydration--fried--screening--packaging. In addition to all machine, contact parts are stainless steel, which can meet the quality of food production.

Describe the garri processing machine:

1. Lift, wash and peel off parts:

The garri processing machine transports fresh cassava roots to the cleaning machine's feeder NE through a conveyor, and then the cleaning and peeling machine removes dirt and other foreign matter completely, and then temporarily cleans the cassava storage hopper for grinding and straining. Partially automatic. Here are several washing machines and peeling machines in the used machinery, washing and smashing machines, tilting squirrel cage washing and peeling machines, brush washing and peeling machines. When used in all three washing machines and peelers, the efficiency of washing and peeling will be higher.

2. Cassava grille segment:

Grinding is the most important part of cassava flour processing. Shuliy machinery advanced native cassava grinding machines high efficiency. Tapioca can reach 80-200 mesh and the grinding net can be adjusted. The flour rate is about 30%.

3. Dehydration part:

According to local customs, cassava can be fermented or not fermented. Then the tapioca pulp needs to be dehydrated. The main flour dewatering machines are press dewatering machines and belt dewatering machines. The press dewatering machine is used for small capacity, while the belt dewatering machine is used for large capacity. These two machines are easy to operate and all machine contact parts are stainless steel to meet the quality requirements of food production. After dehydration, the moisture is about 45%.

4. Fried portion:

Our Garri Fryer is a mixing tank. It's heating method can be electric/gas. This fryer is stirred and stirred using a “scraping” type. The heat transfer oil is its medium, so it is not sticky. Evenly mixed, no dead ends, make the material mix more fully. Two independent heating control systems allow the heating temperature to be adjusted and automatically controlled. No open flames and fire hazards

5. Packaging part:

After dehydration, the flour contains 45% moisture; therefore, in order to achieve a grade flour, it needs to be dried. After frying, the moisture of the flour is about 13%. Then the garri can be weighted and packaged into 5-5000 g/bag or 5-50 kg/bag. The whole operation is simple and saves labor.