What's the difference between three-column centrifuge and garri presser?
In Nigeria,garri is the popular food. To make garri, cassava tubers are peeled, washed and grated or crushed to produce a mash. and garri presser to remove the water. When the cassava has become dry enough, it is ready for the next step. It is then sieved and fried in a large clay frying pot with or without palm oil. The resulting dry granular garri can be stored for long periods
During the dewater machine to make garri, we need a garri presser. it can make the water capacity to very low so that i can fry direcctly, this garri presser using the principle of hydraulic and self-weight, nofilter chamber cavity, will directly press and squeeze the water under putting the material into the filter bag to further reduce the moisture content.
For the three-column centrifuge, we normally use it when process cassava starch, because degree of fineness of starch is higher than garri, the three-column centrifuge work better by the principles of centrifugal force.
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