Paddy Cleaner:

Paddy cleaning is carried out with the use of Indopal paddy free cleaning machines. Each machine has the capacity to separate 9 tons per hour of paddies in terms of their quality. It ensures the removal of Sand, Mud, Stone or any other form of Dust particles.

Boiling Unit:

The machine offered by us is developed by our R&D professionals to ensure its high Efficiency, Sturdiness and Durability. Our quality experts conduct rigorous tests on this machine on numerous parameters.

Drying Unit:

Drying is the process of simultaneous heat and moisture transfer. It is the removal of excess moisture from the grains. Once dried, the rice grain, now called rough rice, is ready for processing. Proper drying results in increased storage life of the grains, prevention of deterioration in quality, reduction of biological respiration that leads to quality loss of grains, and optimum milling recovery.
 
Paddy Separator:

Hulled rice grains are known as brown rice. The brown rice then passes into the paddy separator which separates any unhulled kernels from the brown rice and recycles them into the huller.

Sheller:

Milling is the process which strips off the bran layer from brown rice by air ventilation Brown rice is milled further to create a more visually appealing white rice

Whitening 1:

During whitening and polishing bran layers are removed from the brown rice. The bran removal is best achieved in several steps to ensure evenly milled rice grains with minimum brokens and optimum uniformity.

Whitening 2:

The whitened rice is then polished to give it a finish up to silkiness. In our rice mill whitening is done twice and silky polishing is done for once.

Silky:

The bran removal is best achieved in several steps to ensure evenly milled rice grains with minimum broken and optimum uniformity. The whitened rice is then polished to give it a finish up to silkiness.

Grader:

The rice grains at this stage are all edible and hygienic. The grader helps to apportion rice in terms of their Shape and Size. The work of the grader helps to pack the rice in terms of their quality. The rice grains at this stage are all edible and hygienic. The grader helps to apportion rice in terms of their shape and size. The work of the grader helps to pack the rice in terms of their quality.

Color Shorter:

Optical inspection is the final quality control and enhancement step in the rice mill. Discolored grains and optionally chalky kernels are removed to yield a first grade product. Blending and packing of rice. To achieve a uniform and consistent quality in packed white rice, the various white rice fractions are blended according to the market requirement and trade standards

Packing:

The stored grains pass through the following 10 stages before it is ready for consumption. Rice in terms of its quality and variety are packaged in bags of 100, 75, 50, 25 and 10 kilograms.