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Sugar Cane Crusher

Sugar Cane Crusher
Sugar Cane Crusher

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

Sugar Cum Jaggary Plant

(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.


Sugar Cane Crusher Flow Chart
Sugar Cane Crusher Flow Chart
Sugar Cane Crusher Flow Chart


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