Single stage parboiling processing
Paddy Parboiling Plants
Paddy Parboiling Plants
Capacity
18, 20, 24 & 32 tonnes per batch (one drier)
Paddy Parboiling Plants are prepare here for Basmati and Non-Basmati rice which is also useful in making the Golden Sela and White Sela.
Paddy Parboiling Plant Specification
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Kachi-Pakki system for Basmati paddy
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Pressure parboiling for normal paddy
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Parboiling for normal fine and superfine paddy without pressure
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Less man power & electricity power consumption
Product Details
| Type | Paddy Parboiling Plant |
| Material | PFC FOOD PRO-TECH. |
| Computerized | No |
| Automatic Grade | Automatic |
| Size | Different Sizes Available |
| Warranty | 1 Year |
Components of a Paddy Parboiling Plants
A paddy parboiling plant typically consists of several key components designed to efficiently process rice (paddy) through the parboiling phase. Here are the main components you would find in such a plant:
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Soaking Tanks:Paddy parboiling begins with soaking the rice in water to prepare it for steaming. Soaking tanks are large containers where the paddy is submerged in water for a specific duration.
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Steamers: Once soaked, the paddy is transferred to steamers where it undergoes the parboiling process. Steamers use steam to heat the soaked paddy to a specific temperature, usually around 70-80°C (158-176°F), which causes partial gelatinization of the rice kernels.
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Steam Supply System: This includes boilers or other steam-generating equipment that provide the necessary steam to the steamers for heating the paddy.
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Continuous Parboiling System: In larger plants, a continuous parboiling system may be employed where the paddy moves continuously through various stages of soaking, steaming, and drying without interruption.
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Drying Units: After parboiling, the rice needs to be dried to reduce its moisture content to safe levels for storage and milling. Drying units or dryers are used for this purpose, which can be either batch dryers or continuous flow dryers depending on the scale of the operation.
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Cooling Units: Once dried, the rice needs to be cooled before it can be stored or milled. Cooling units are used to bring down the temperature of the rice to ambient levels.
These components work together to ensure efficient and controlled parboiling of paddy, resulting in improved rice quality and higher yields.
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