Which Machines Will Be Used for Kokonte Flour Production?

Kokonte flour production, once a purely manual and labor-intensive process, has been significantly transformed by mechanization. Modern kokonte flour production relies on a sequence of specialized machines that enhance efficiency, hygiene, and product quality. Then which machines will be used in this processing line? Follow me to see it!

1. Cassava Peeling Machine

Cassava peeling machine works to remove the outer cassava skins. Fresh cassava roots are conveyed into an abrasive cassava peeling machine firstly, then the machine scrubs and removes the outer cassava skin efficiently. Compared to traditional methods, the cassava peeler minimizes manual labor and water usage.

2. Cassava Washing Machine

After being peeled, the cassava roots enter a paddle washer, in which they are washed thoroughly to remove all impurities. The washer adopts counter-current washing principle to clean cassava, improving cleaing efficiency as well as reducing water consumption.

3.Cassava Cutting/Grating Machine

Cassava cutting or grating machine used in kokonte flour production line is to change large cassava into small chunks or pieces, which can facilitate fermentation and decide the final texture of the flour. In modern large kokonte flour production line, cassava raspers are often configured to enhance yield and consistency.

cassava grater

4. Fermentation Tanks

The tanks are common setups in large kokonte flour production lines. The ground cassava mash are fermented in these equipment for 2-3 days. Fermentation tanks are a unity of storage and fermentation, largely saving process period, controling fermentation time, and improving hygiene level.

5. Cassava Dewatering Press (Dehydrator)

The fermented cassava mash is transported to a cassava dewatering machine（mainly a hydraulic press or a plate-frame filter press）for dehydration. Subjected to high mechanical pressure, significant amount of water is squeezed out and down to about 40%. This step drastically reduces the energy required for the subsequent drying stage.

hydraulic press

6. Kokonte Flour Drying Machine

Kokonte flour drying machine, also named flash dryer, is to dry wet cassava cake (the dewaterd cassava mash) to a moisture content of around 10-12% to prevent mold growth and ensure a long shelf life. When the crumbled cassava cake is fed into a flash dryer, it is exposed to a stream of hot air that rapidly evaporates all remaining moisture in a matter of seconds. Then you will get standard dried kokonte flour.

7. Sieving/Sifting Machine

The sieving machine is to separate the fine kokonte flour from any coarse particles which are then sent back to the mill for regrinding. Vibration sieve or sifter sieve is often used to remove the uneven size or small fibrous bits. This ensures a uniform, high-quality product.

8. Fine Flour Milling (Grinding) Machine

The fine flour milling machine is also used in large kokonte flour production lines to improve quality. It regrinds the coarse granules into a fine, smooth powder, ensuring a consistent and fine flour texture suitable for market demand.

9. Packaging Machine

The final, finished kokonte flour must be packaged to protect it from moisture and contamination. The packing machines accurately measure a specific weight of flour (e.g., 1kg, 5kg, 50kg) and fill it into plastic or polypropylene bags before sealing to extend shelf life further.

Now do you know which machines are necessary for kokonte flour production? Tell us your ideal capacity, and we will customize a solution to meet your need. We, Henan Jinrui, specialize in designing and manufacturing cassava machines for garri, fufu, cassava flour, attieke, kokonte, etc, able to offer production lines with the capacity of 2tph to 40tph, catering to small, medium, and large production requirements!