First, the fly-ash (carbon less) is mixed with water, and made as slurry mixture. The slurry is then stored in a storage tank, where it is constantly agitated. Care is taken to ensure that the slurry storage tank is kept running continuously, so that it never settles down the particles. After, a weigh batcher weighs the slurry, lime, OPC Cement (53 Grade), and aluminimum powder (aeration agent) in preset quantities, and mixes thoroughly. The mixture is then poured into a mould cart to fill just around 50% of its area of capacity. The mould is then kept in a warm chamber for 2 hours so that the aeration process and light initial setting takes place. Finally, the mould now becomes a green cake and is ready for the de-moulding process. De-moulding process involves a sophisticated overhead hoist crane which demoulds the cake from its cart and places it onto the cutting line. The cutting line involves the cake being passed through a series of wires for computerized cutting - first horizontally, and then vertically. The final blocks are now steam cured in giant autoclaves for 8 hours at 12KG Sq. cm. pressure and 200 degree Celsius.

First, the fly-ash (carbon less) is mixed with water, and made as slurry mixture. The slurry is then stored in a storage tank, where it is constantly agitated. Care is taken to ensure that the slurry storage tank is kept running continuously, so that it never settles down the particles. After, a weigh batcher weighs the slurry, lime, OPC Cement (53 Grade), and aluminimum powder (aeration agent) in preset quantities, and mixes thoroughly. The mixture is then poured into a mould cart to fill just around 50% of its area of capacity. The mould is then kept in a warm chamber for 2 hours so that the aeration process and light initial setting takes place. Finally, the mould now becomes a green cake and is ready for the de-moulding process. De-moulding process involves a sophisticated overhead hoist crane which demoulds the cake from its cart and places it onto the cutting line. The cutting line involves the cake being passed through a series of wires for computerized cutting - first horizontally, and then vertically. The final blocks are now steam cured in giant autoclaves for 8 hours at 12KG Sq. cm. pressure and 200 degree Celsius.