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These
Cane Crushers have been designed and built on sound Engineering principles,
After years of trial in actual field conditions. These are guranteed to give
uniformally higher extration and considerably greater output. Steel Gears
and pinions are the special feature of these crushers and hence negligible
requirement of spares.
>>> NO SKILLED ATTENTION REQUIRED
>>> MAXIMUM EFFICIENCY &
DURABILITY
SPECIAL FEATURES OF SUGAR CANE CRUSHER :
AXLES :Made of high grade tough steel
being forced into the roller under hydraullic pressure. They will not become
loose even under the most strenous conditions.
ROLLERS :Made of high grade
cast iron. They are grooved in other to take hold of the Sugar Cane.
SIDE PLATES :Made of high
grade cast iron and carefully machinned being very heavy in weight, they
offer rigidly to the crusher and it makes the crushers safe and compact
machine.
GEARS :Main Gears and their
pinions are made of Steel and are milling cut. They are carefully meshed
ensuring noiseless and smooth running of the crusher. All the gears are duly
covered.
BEARINGS :Made of high grade
Gun Metal. The bearing holders are adjustable. All Bearings are having
proper lubrication arrangements.
| Technical
Data |
| |
Model
Diamond |
Model Gold |
| Size Of Pulley |
770mm X 115mm |
770mm X 115mm |
| Roller A |
222mm X 216mm |
222mm X 165mm |
| Roller B |
152mm X 216mm |
152mm X 165mm |
| Roller C |
150mm X 216mm |
150mm X 165mm |
| H.P.Required |
8-10 B.H.P |
5-7 B.H.P |
| Speed Of Driving
Pulley |
250 RPM |
250 RPM |
| Crushing Capacity |
750Kg. to 1000Kg.Per
Hour |
400Kg. to 500Kg.Per
Hour |
| Juice Extraction |
60 to 65% |
60 to 65% |
| Net Weight |
620 Kg. |
560 Kg. |
| Gross Weight |
750 Kg. |
720 Kg. |
| Volume |
0.9 Cu. Mt. |
0.9 Cu. Mt. |
| Case Size : Lx Wx H |
1150mm X 840mm X
940mm |
1150mm X 840mm X
940mm |
(1)
MILLING & CLARIFICATION:
Sugarcane stalks are crushed in the mill with attached gear box to get cane
juice. Mill consists of three rollers-Top roller, Feed roller and Bagasse
roller. Cane passes and is crushed first between top roller & bagasse
roller.Two rollers are adjustable.Fine circular Vee grooves provided on the
rollers causes heavy extraction of juice and breakage of cane fibres giving
fine bagasse. From there,juice is transferred to settling tank to separate
mud & foreign matter impurities. Then juice goes for filtration for
further clarification.Then it is transferred by pump to overhead tank from
where it flows to desired BEL (furnace with set of boiling pans) by gravity
through pipe lines.
(2) JUICE BOILING:
Boiling pans are arranged on the tunnel type furnace (BEL) and juice is
boiled in it. Clarification process goes on while boiling. On each
bel,complete set of boiling pans are arranged in such boiling. Juice is
first drawn to rectangular pan by simply opening valve of the pipe line
extending from the overhead juice tank to the boiling pans.While heating and
boiling the juice, boiling process technician goes on removing impurities
and dirt by scumming, as impurities go on accumulating on the surface of
boiling juice in the pan.Herbal clarificants are sprinkled in the boiling
pan frequently as and when required and dirt accumulated on the surface is
frequently removed by scumming. As the water evaporated from the juice,juice
syrup is transferred from one pan to the other for greater concentration.
Ultimately sugar crystals are formed in the thick syrup. Then it is
transferred into crystallizer by laddles.Control of juice boiling is really
ingenious process, which requires experience and skill for maximum recovery
of sugar and jaggery. The process technician has to be very careful to
transfer the juice from pan to pan with a view to ensure (i) Maximum
possible clarification of juice (ii) Proper concentration of juice into
syrup and from syrup to massecuite. (iii) Development of bigger and maximum
number of sugar crystals in the massecuite (RAB).
(3) CRYSTALLIZERS:
The function of the crystallizers is to keep the RAB (thick slurry of cane
juice boiled into boiling pan to about 90 Brix) a little moving into vessel
so that (i) it may not settle (ii) it may not form crust on the surface
(iii) While cooling,it may form sugar crystals.(iv) Sugar crystals may
develop bigger., The central shaft with four jaws arranged at 90 angle
revolves very slowly at 3 RPM thereby keeping the mass a little moving
inside the crystallizer. Seeding & cutting technique is the latest
development for crystallization process. So battery of crystallizers are
required.
(4) CENTRIFUGAL MACHINE:
This is a batch type machine which separates sugar and molasses by
centrifugal action.Liquid molasses pass through very small holes of the
screen fixed on periphery,while sugar crystals bigger than the holes of the
screen,cannot pass through it.Hence sugar is retained inside the screen.
These sugar is retained inside the screen.These sugar crystals are washed by
water or steam sprinkling.Sugar is then dried under the sun and molasses is
reboiled for jaggery making.
NOTE:-
1) Since this process is scientific,there are many
parameters of juice,syrup and jaggery, which have to be rigidly controlled
at various stages to obtain good quality. We provide these process details
to the entrepreneur at the time of onplant training.We also provide full
technical support for the first season at nominal charges.
(2) This plant can be easily run by contracting both skilled and unskilled
workers.First contract, feeding contract,includes feeding the cane to
crusher,removing bagasse,drying it in open yard and feeding to furnaces, and
other operations requiring no special skill.Other contract,boiling contract,
includes operations of settling & filter plants, boiling of
juice,production of sugar and jaggery, its drying and packing etc.Both of
these contracts can be linked to actual production achieved.
