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1 Products availableWe offer the best product range of Drum Scalperator, Cone Scalperator, vibrating separator, Combined Cleaning Separator and suction gravity stoner.
KEA SERIES DIGITIZED PHOTOELECTRIC COLOR SORTER is a special machinery. Based on photoelectricity principle and taking advantage of the difference between good rice and bad rice in color and luster, discolored rice can be picked out by adopting air compressor and special electronic device so as to accomplish rice sorting, both to cater for your demands and profit your enterprise higher economic efficiency. Therefore it is indispensable in modern rice processing enterprise
Technique parameter : Output Long Rice(t/h):4.5-10Output Short Rice(t/h): 5-10 Power(kW): 2.5 Characteristics :
KEQY80 drum sieve is designed to clean raw material in rice milling plant and feedstuff plant, mainly removing the large impurities such as stalk, hemptwist, clods, fragments of a brick and stone so as to ensure the quality of material and prevent the equipment from be damaged or fault.
Technique parameter : Output(t/h): 8-10Power(kW): 2.2 Characteristics :The unit has the feature such as large capacity, low power, compact construction, small required area, easy to replace the screen, etc.
KEQZ series cone scalpers are designed to clean raw material in rice milling plants and storage enterprises, mainly removing the large and light impurities such as dust, hemptwist, clods, fragments of a brick and stone so as to ensure the quality of material and prevent the equipment from be damaged or fault. With application of cone sieve moving around axle centre, raw materials enter the sieve from small end and move toward big end by gravity. Big impurities flow to their outlet, while paddy pass through the sieve and discharge from their outlet.
Technique parameter : Output(t/h): 15-50Power(kW): 1.5 Characteristics :
Reciprocating Separator is suitable for cleaning raw grain for grain processing plant and grain storage. The sieve of different specification can separate large, small and light impurities from wheat, paddy , corn and oil bearing materials. It is designed with doubledecked sieve, and good seal. It has much bettereffects especially for big impurities contained in grain. It is also used for granule separation in food and chemical industry.
Technique parameter : Output(t/h): 15-22 Power(kW): 20.75 Characteristics :
KEQX 70B Combined Cleaning separator is the latest product developed by the company. It has widely adaptability and perfectly cleaning effect, so it is widely used for grain processing. The machine can be used for precleaning, cleaning, or stoning various grains.
Technique parameter : Output(t/h): 1.6-2.0Power(kW): 0.252 Characteristics :
Combined with wind, KELM125 rotary cleaning sieve runs with several tracks at the same time. It is mainly used to clean big, small and light impurities in granular stuff. In the light of different varieties, by adjusting rotary speed and weight of balance block, its amplitude is changed so as to achieve the optimum cleaning effect.
Technique parameter : Initial clean-up(t/h): 25clean-up(t/h):8 Power(kW): 0.75 Characteristics :
KEGQ25 PNEUMATIC HUSKER Through o pair of rubber roles which rotate in opposite direction ang differential, paddy will be husked.the rice bran and the mixture of paddy and brown rice will be separated by rice bran separator.
Technique parameter : Output(t/h): 3.5-5.5Power(kW): 7.5 Characteristics :
By adopting modern technology and international configuration as well as chinese situation, KEML46 Vertical emery roll rice whitener is new generation product with elaborating. It is the most advanced equipment for large scale rice milling plant
Technique parameter : Output(t/h): 5-7Power(kW): 45-55 Characteristics :
KETG 6R, 7R, 8R series bucket elevators are used to lift vertically various of granular feedstock in grain and oil, food, feedstuff industry. They are the new generation elevators designed on the basis of overseas advanced techniques.
Technique parameter : Output(t/h): 15Power(kW): 1.5-4 High degree of transmission(m): 6-18 Characteristics :
KESX160 suction type gravity stoner is mainly used for separating the impurities whose gravity are greater than grains such as grain-sized stones from wheat, paddy or other crops in grain processing plant. The process of removing stones: raw paddy, suspending due to the action of airflow, move downwards to their outlet along inclination sieve by dint of gravity, while stones and heavier impurities go down on the bottom of paddy and move upwards to their outlet impelled by shutter sieve.
Technique parameter : Output(t/h): 7-10Power(kW): 1.5 Characteristics :
By combined the advantages of similar products abroad and the reserrch results of the company as well as chinese situation, KEG16 rice polisher is a new generation product with elaborating.It's performance targets meet advanced world standard. It is an ideal equipment for modern rice milling enterprise. Technique parameter : Output(t/h): 3-4Power(kW): 22-37 Characteristics :
KEXH29x6 Thickness/Width Grader applies mainly to remove immature kernels from brown rice in rice processing. Due to be more helpful for later processing, the machine improves effect for processing technique of rice greatly. Technique parameter : Output(t/h): 5-6Power(kW): 1.1 Characteristics :
KEXT453 indented cylinder separate head rice and broken rice by taking advantage of the length difference between them. It is mainly used as final stage of rice milling processing. Usually, after processing via white rice grader, there are broken rice contained in head rice. The machine can separate broken rice from head rice as well as larger broken rice. Together with white rice grader, it can achieve no broken rice contained in head rice and no head rice in broken rice. The machine also suits for grading of other kinds of grain. It is a specialized equipment for modern rice milling plant. Technique parameter : Output(t/h): 1-1.2Power(kW): 0.553 Characteristics :
By absorbing international advanced technology, KEJP907 white rice grader is designed for white rice grading in rice milling plant. It is a new gener-ation grading equipment. Technique parameter : Output(t/h): 5-7Power(kW): 2.2 Characteristics :
Cinnamon is the inner bark of a tropical evergreen tree. Cinnamon comes in quills, strips of bark rolled one in another. The pale brown to tan bar strips is generally thin, the spongy outer bark having been scraped off. Cinnamon is very similar to cassia, though cassia tends to dominate the market. Cinnamon is also available ground, and can be distinguished from cassia by its lighter colour and much finer powder. Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Cassia bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside bark is smoother and reddish-brown. Cassia is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls. Geographical Sources : It is indigenous to China. Also cultivated in Indonesia, Ceylon, India and Vietnam. Composition : Cassia contains max. 4% essential oil, 75 to 90% of which are composed by cinnamic aldehyd. Taste and Aroma : Strongly aromatic, sweet, warm, but slightly bitter and mucilaginous. Traditional Uses :Cassia is used as popular ingredient in foods, beverages, perfumery, toiletries and cosmetics. Oil of cassia is extensively used in liquors and biting products. Also used in preparing sweet pickles, chutney and fruit relishes. Cinnamon is also used in sweet and savory dishes, rice dishes, chocolate desserts, cakes drinks and to flavor wine. Cinnamon Oleoresin is used as popular flavour for processed foods.
Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. Geographical Sources :Cloves come from Madagascar, Brazil, Panang, Ceylon, Indonesia and India. Composition :The full grown unopened flower buds, are picked green and dried in the sun till they become dark brown to form the commercial clove. Clove is very aromatic, has a fine flavor and imparts warming qualities. Taste and Aroma :Cloves are strong, pungent, and sweet. Traditional Uses :The fully grown unopened buds are picked in clusters by hand when the buds have reached their size and most of them have developed a pronounced pink flush, but none of the petals have yet fallen to expose the stamens. They are then dried in the sun till they become dark brown to form the commercial clove. Good quality cloves :Should be brownish black in color after curing will full and plump crowns, somewhat rough to touch, without wrinkles and should not contain more than 12% moisture and 2-3 percent foreign matter (including khoker, headless and mother cloves stems etc.). Curing -> The quality of cured spice is influenced by a number of factors such as care taken during harvesting, drying, cleaning and sorting operations and the condition used for storage. Traditional Ethnic Uses :Cloves are used whole in studding, in pickling fruits, spicy sweets, syrups and in stew and meat gravies. Groud cloves are delighful in baked goods and desserts, especially in chocolate mixtures. Cloves enhance sweet vegetable such as beets, sweet potatoes, boiled oninons and winter squash. Adulteration :Cloves are sometimes adulterated headless cloves and clove stems which are obtained as refuse while separation the flower stalks in the cluster. They may also be adulterated with Khoker cloves or mother cloves and other extraneous matter like dust, dirt, stones, clay pareticles and pieces of woods. Our Clove :On the whole cloves supplied by us will have less moisture so to give better recovery after grinding, higher oil content to enable it to travel well.
Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia. Geographical Sources : The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana Composition :Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed. Varieties :Whole nutmegs are grouped under three broad quality classifications:
Method of Processing :When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter. Traditional Ethnic Uses :it is used to flavour many kinds of baked goods, confections, puddings, meats, sausages, sauces, vegetables, and such beverages as eggnog. The spices in their ground form are mainly used in the food processing industry, principally in the seasoning of meat products; they are also used in soups, sauces, baked goods and spice mixes Both spices have similar taste qualities; mace is more popular because of its light orange colour in light coloured foods. Nutmeg, in general, tends to be sweeter and more delicate. These products are also used in the perfumery and pharmaceutical industries. Taste and Aroma :Nutmeg has a characteristic, pleasant fragrance and slightly warm taste.
Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia. Geographical Sources : The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana Composition :Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed. Varieties :Whole nutmegs are grouped under three broad quality classifications:
Method of Processing :When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter.
The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. Geographical Sources : Black pepper is native to Malabar, a region in the Western Coast of South India; part o the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume. History /Region of Origin : In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc. Varieties :In trade, the pepper grades are identified by their origin. In India - The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Composition :Piperine, which is identical in composition to morphia, volatile oil, a resin called Chavicin. Its medicinal activities depends mainly on its pungent resin and volatile oil, which is colourless, turning yellow with age, with a strong odour, and not so acrid a taste as the peppercorn; it also contains starch, cellulose and colouring. Black pepper contains about 3% essential oil, The essential oil of white pepper has received less attention; the content of essential oil is lower (1%).The pungent principle in pepper is an alkaloid-analog compound piperine. Good quality cloves :Pungent and aromatic. The pungency is strongest in white pepper and weakest in green pepper, while black and green pepper are more aromatic than the white one. Taste and Aroma Malabar for weight, Sumatra for colour, and Penang for strength. Pepper has an aromatic odour, pungent and bitterish taste. Adulteration :Linseed mustard seed, wheat and pea-flour, sago, ground rice. At one time when the duty levied on Pepper was very high, fictitious peppercorns were made of oil-cake, clay, with a little cayenne added.
The tiny berries, which merge to a single, rod-like structure which bears some resemblance to catkins (flowers of trees like hazelnut or willow). Geographical Sources : The species Piper longum is of South Asian origin, whereas the closely related Piper retrofractum comes from South East Asia and is mostly cultivated in Indonesia and Thailand. The both species are often not clearly distinguished in the spice trade. Taste and Aroma : Hot and warm, with sweet overtones Composition :In trade, the pepper grades are identified by their origin. In India - The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Composition :The content of piperine (about 6%) is slightly higher than in balck pepper. On the other hand, long pepper contains less essential oil than its relatives (about 1%),
Ginger is a plant that grows the best in the warm climates of China, India, and Jamaica. Commercial Ginger is called black or white, according to whether it is peeled or unpeeled; for both kinds the ripened roots are used, after the plant has died down. The black are scalded in boiling water, then dried in the sun. The white (best) are scraped clean and dried, without being scalded. Ginger flowers have an aromatic smell and the bruised stem a characteristic fragrance, but the root is considered the most useful part of the plant, and must not be used under a year's growth. Geographical Sources : Ginger seems to originate from Southern China. Today, it is cultivated all over tropic and subtropic Asia (50% of the world's harvest is produced in India), in Brazil, Jamaica (whence the best quality is exported) and Nigeria, whose ginger is rather pungent, but lacks the fine aroma of other provenances. Composition : The essential oil (1 to 3% of the fresh rhizome) contains mostly sesquiterpenes. The pungency of ginger is caused by a non-volatile resin containing the same type of hydroxyaryl compounds that are also found in other spices Traditional Ethnic Uses :Stimulant, carminative. The rhizome (underground stem) of ginger has been used as a spice or flavoring agent. In manufacturing ginger can be used as an ingredient added to soaps and cosmetics. Taste and Aroma :Pungent, hot, penetrating and slightly biting.
Cardamom is the dried fruit of a herbaceous perennial, with branched subterranean rhizomes. The warm, humid climate, loamy soil with rich in organic matter and distributed rainfall makes Indian cardamom unique in aroma, flavor and size. Geographical Sources : Southern India and Sri Lanka. Indian cardamom is slightly smaller, but more aromatic. Guatemala has become the most important producer today. InIndia its is mainly grown in Kerala, Tamil Nadu and Karnataka Composition : The content of essential oil in the seeds is strongly dependant on storage conditions, but may be as high as 8%. Harvesting :Cardamom is harvested during August and March. Taste and Aroma : Sweet and aromatic, very pleasant. Varieties : Bold : Popular Export Grade. 90% and above capsules will be having 6.5mm and above dia, matured and Greenish color. Lt. Wt. will be 415 gms Yellow/Black/open cardamom removed Super Bold : A very special variety. All capsules will be matured greenish and having above 8 mm dia. Lt. Wt. will be more than 450 gm. Can not see any yellow/Black/open cardamom Extrar Bold : Best in the Export market. All capsules will be matured, greenish and having 7 mm and above dia. Lt. Wt. will be 435 gm. Yellow/Black/open cardamom will be removed Bulk : This is the grade of cardamom produced as it is. This grade will contain all size, matured and immature capsules, black, yellow and splited cardamom. This is to be graded Small : Small size cardamom having size between 5.5mm and 6.5mm. Cleaned and removed dust, husk and black capsules. Lt. Wt. will be around 385 gms Open / Splits : More than 60% capsules will be in open condition and the color may be partly greenish/pale yellow. All capsules will be matured and the size are 6.5mm and above Seeds : Black / Brown colour seeds are the original content in every cardamom capsule. The husk were fully removed. Lt. Wt may be around 550 gm to 600 gm Fruit : Fruits are generally over matured capsules with slight yellowish in color and Lt. Wt. over 425 gm Standard Export Grades : AGEB Alleppey Green Extra Bold Size 7mm above wt/lt 435 gms. AGB Alleppey Green Bold Size 6mm above wt/lt 415gms AGS Alleppey Green Superior Size 5mm above wt/lt 385 gms AGS-1 Alleppey Green Shipment Green-1 Size 4mm above wt/lt 350gms AGS-2 Alleppey Green Shipment Green-2 Size 4mm above wt/lt 320gms
Gambier trees grow near rivers and forests. Leaves and branches can be collected after one year. Three to four harvests are done every year. Bark could also be collected but it has the effect of killing the tree. History : Gambier was of great importance for tanning during the XIXth century. At its zenith, 49, 000 tons were imported by European tanners and chemicals companies in 1896.After the discovery of other extracts such as Quebracho and the predominance of chrome tanning in the XXth century, it became into disuse.With the recent fashionability of Eco Friendly tannage, Gambier culture is becoming again interesting as it is one of the softer extract in the market.We could mention here that Gambier is sometimes misused to name derivatives of cutch which grow in India and Birman. Actually this above extract belongs to Acacia Catechu family and is mainly suitable for medicine, chewing, since it will give a too strong brown shade in tanning. Composition :Gambier belongs to catechic group. It contains catechic, epicatechic group along with anthocyanidol which give the characteristic reddish brown shade of Gambier. Impurities are glucoside and silicate compounds which are added when the liquid Gambier is pourred into mould or to facilitate the spray dryeing. Properties :Gambier extract, when used alone, gives a reddish brown shaded leather with full hand, mellow touch and soft character.The relatively high percentage of glucoside enhances the glazability of the leather and gives the advantage of avoiding grain crackiness. Thats why Gambier extract is the best solution for producing box calf, glazed kid, burnish leather.On the other hand, full vegetable tannage with Gambier only will give too much spongy leather of strong brown color.Another particularity of this extract is that it is an excellent auxiliary for dyes, specially the black ones.Gambier of Acacia Catechu family is commonly used to cut the blue tone of black dyes and mordant the fiber of collagene to enhance the reactivity with basic dyes and the dispersion of anionic dyes.Depending on which brand and origin used, each commercial product will highlight some special qualities of the Gambier. Commercial Brands : RETAN FG 211 / RETAN FG 212 : The most versatile Gambier extracts for soft retannage. The fairly content of insoluble gives a nice fullness to leather. Due to the small size of particles, RETAN FG 211 and RETAN FG 212 penetrate very fastly into the inner layer of the leather. Compared to RETAN FG 211, RETAN FG 212 has a tendency to give a softer leather. RETAN FGC : It is harder than other qualities but still softer compared to the other vegetable extracts families. RETAN FGC gives an average softy but not stretchy leather what makes it particularly recommended for shoe upper and glazed kid. In the final stage of retanning of the wet blue leather, using 1-2 % RETAN FGC provides extra gloss as well as improvement of finishing process adhesion. RETAN GL / RETAN GP/SP : These Gambier are specialities and high technology is required to provide such extracts in liquid form to the tannery without the formation of phlobaphene or insoluble catechin polymer.RETAN GL and RETAN GP/SP are the best for high quality leather. They give very pleasant touch, extra gloss and could be used in finishing mixture in the case of burnish and glazed articles. RETAN GL is one of the only vegetable extract which could be used in garment and glove manufacturing as it does not affect the run. RETAN CPCI : These extracts belong to Acacia Catechu family. They have very good affinity for textile, natural fibers and of course leather what make them very interesting for improving levelling and yield of dyeing. RETAN PTK / GAMBIER GPG : These are Gambier extracts which have the characteristic of increasing the viscosity of the retanning bath. They could be used to notably increase the thickness of poor leather such as baby lamb, loose kid and calf.
Mall Road, Kanpur, Uttar Pradesh