Cassava Processing Plant & Machinery Solutions

Harvested roots are tipped into reception and washed to remove field soil, grit and stones picked up during lifting. Because cassava deteriorates quickly after harvest, the intake section is sized to keep roots moving straight into peeling.

The outer rind and inner peel are removed from the root, since the peel is where most of the bitter fraction sits. Peeled roots are rinsed again and the peel is taken away on a separate line for feed or disposal.

Peeled roots are cut into chips for the drying line, or rasped and crushed to a mash where starch is the end product. Reducing the root soon after peeling limits discolouration and gives the dryer an even feed.

Wet mash is pressed so that free water is taken out mechanically rather than driven off in the dryer. The pressed cake is broken up before it is fed forward so that it dries evenly.

Chips or pressed cake are dried in a flash or rotary dryer until the moisture is low enough for milling and storage. Dried material is separated from the drying air in a cyclone before it goes to the mill.

Dried cassava is milled into flour or starch powder and sifted so that oversize particles are returned to the mill. Milling is run under dust extraction because cassava powder is light and carries readily into the plant air.

Flour, starch or dried chips are weighed into sacks, stitched and checkweighed for bulk despatch. Bagged output is palletised and wrapped for transport.