Complete line of equipments line for production  of wheat flour, corn, rice , potato  pellets
Production capacity:  60 to 130 Kg/H

See the photos and contact our consultants and representatives here.


     

We offer  the capacities: 70, 120 and 150 Kg/H.

1. Process : Cooking, Dye and Drying of the product.
Raw material is basically  wheat flour and sodium bicarbonate. The raw material is put in a shaker silo fitted with internal wings for  good homogenization of the mixture.
After the homogenization, the mixture is conveyd through a dosing screw which is controlled by  frequency invertor up to a second screw where the correct quantity of water is  added and controlled by  water measurer.
This mixture follows for the main screw where the pre-cooking of the product is done.
Ink device
The product passes through   a  ribbon shape die  and follows through a belt and  receiving cold air so that the product arrives to the ink device at the ideal temperature for the dyeing process in the “inkpot”. The ink device consists of grooved rollers in stainless steel as per the drawing of the pellet. The rollers pass  by a colouring bath to mark the  pellets  giving them a  bacon appearance.
Drier, cutter and stove
Afterwards the pellets follows through a belt of continuous form for the drier that is fitted with  seven  “goes and comes” system  tracks , thus receiving hot air during the  drying of the product. The drier is isolated thermically and has a gas (PLG) heat exchanger with  burner.
At drying end  the product follows for the cutter which has a system of rollers traction to cut the product lengthwise through knives in the disc shape . The knives cut as per the required size.
After cutting, the product is put  into a masonry stove ( bricks) and let during 8 hours. This stove will be built by the client  and will have a suction  humidity system by  fans. This product  without frying is called  “pellet without expansion” and is ready to be sold or fried.

2. Process: Frying and Seasoning
FRYING
The frying  can be made in  a continuous frier or  batch frier. The frying time is 9 seconds  at the temperature of 180ºC.

SEASONING
After the frying, the product follows to a hopper and  through a vibratory trough is conveyed to the continuous rotary seasoner  to receive the flavours (salt, pepper, etc...) through a dosing screw.

3. Process: Packaging
The fried product leaves the seasoner through a vibratory trough that feeds the bucket conveyor. The bucket conveyor conveys  the product  up to the scale packer’silo  to be packed  in the weight  choosen by the client.