Wicker and Reed Industrial  Fence Knitting Machine

1. Reed curtain knitting machine is a new type of building material and agricultural machine. It solves the problem of knitting history from reed, wicker and bamboo by hand. And the efficiency is 30 times more than hand knitting. It can be used to knitting the reed, rush stalk screen, wicker etc.
2 The size and the length of the curtain can be adjusted by customers.
3 The curtain from this machine is fine and smooth. Bamboo fence knitting machine can use iron wire and nylon rope to do plain weave, single twill weave and double twill weave. The fence or curtain from this machine is fine and smo-oth. It solved the problem of knitting history from reed, wicker and bamboo by hand. The  efficiency is 30 times more than hand knitting. This machine can make fence in big size from reed, wicker and bamboo. The iron wire distance can be determined at any length. The ma-chine needs only one person to operate.
The raw material of bamboo fence knitting machine could be reed, bamboo, bamboo chip, wicker and so on.

Model	Capacity	Power	Product Width	Product Length	Weight	Dimensions (mm)
GMT-180	250–350 m/8 hours	0.75 kW	Under 4 m	Any you need	580 kg	4400 × 1200 × 1100

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Parabolic solar cooker

Solar Cooker	SC-10A	SC-14A	SC-16A
Cross-sectional area of light	1.8 m²	2.2 m²	2.2 m²
Focal length	0.45 m	0.68 m	0.68 m
Temperature	800–1000 °C	800–1000 °C	800–1000 °C
Power Consumption	1500 W	2000 W	2000 W
Gross Weight	10.5 kg	14 kg	16.3 kg
Package Size	650×600×130 mm	720×820×120 mm	720×820×120 mm

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Bamboo Mat Weaving Machine

The bamboo mat of different widths can be customized, the larger the width of the bamboo sheet, the cheaper the price of the machine.

Specification

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Straw Mat Weaving Machine

Through the machine equipment to compile, not only can save manpower, and the product types compiled, uniform specifications, very suitable for batch production, its emergence, greatly improve the weaving speed, straw curtain products can also be timely supply.

Technical Parameter

Item	Value
Model	HT-XI1200
Width of straw mat	120 cm
Speed	150–200 m/h
Thickness of straw mat	0.5–4 cm
Line spacing	5–13 cm
Driving Power	1.1 kW
Dimension	2400*1200*1000 mm
Weight	300 kg

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Straw Rope Making Machine

^{Straw Rope Making Machine Introduction:}

^{This electric rope machine use threshed rice straw as raw material, the produced straw rope is suitable for bundling or packing of ceramic/brick/grass or plants/wood furniture/spare parts/etc.}

^{This machine use manual feeding straw into machine, driven by motor rotation to make rope}.

 

^{Grass Rope Making Machine Features:}

^{1. Save labor machine, environmental friendly agriculture waste(straw/herp/corn stalk) ;}

^{2. Low cost and high effiicient;}

^{3. Easy operation machine, one person can operate one set of machine;}

^{4. High quality machine, easy to maintain}.

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Banana Stem Fiber Processing Machine

This fiber decorticator machine is used to processing sisal, pineapple, banana stem for extracting the fiber from the plant.

Machine is mainly consists of the rack, blade drum, fixed blades,feeding port,inlet, safety cover, diesel engine(or motor).

 

Leaf Fiber extraction Machine Features:

1. The rack is welded with ultra thick angle steel 

2. The equipment power can be selected from two types: diesel engine and electric motor 

3. Blade roller welding with ultra wear-resistant alloy material

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120TPD(24H) Maize Flour Plant

This  120T/24hrs  plant  is  a  complete  system,  it  consists  of  Raw  Maize  Cleaners, Dampener, Maize Peeling & Degermining Machines, Crusher,Pneumatic Flour Mills, Flour Sifters, Auto Packer, Dust Collector,Plc Controller And Auxiliary Part etc. Raw maize  will  be  cleaned  completely  before  milling.  Milling  section  is  set  for  flour fineness over 60mesh, output rate is 75-80%, the other is husk and feed flour, you can use it for animal feed. Final part is the auto packing machines, it can weigh and sew automatically, easy to operate.

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Cocoa Powder production line

Cocoa Processing And Production Technology. 

1. Harvesting/Cleaning 

As with many other tropical crops, the cocoa harvest is spread over several months, usually with a major peak and a minor peak of pod ripeness/harvesting. Careful removal of the pods from the trees with a knife is required to avoid damage to the flower cushions. After inspecting and conducting the necessary tests to ensure compliance with international standards and regulatory requirements, the cocoa beans cleaning process takes place. The inside of an undamaged cocoa bean is clean in all respects (removal of foreign material ranging from machete blades to shotgun shells), and will remain so as long as it is stored properly and is not mixed with contaminated materials not completely removed during cleaning or subsequent steps downstream. 

2. Fermentation 

Chocolate flavour is developed in two parts: the first is on the farm through correct fermentation of the wet beans by the grower, and the second by the processor in the factory at the roasting step. Good chocolate flavour cannot be produced by adhering to only one of these stages. In the initial stages of fermentation, much of the pulp drains away and sometime between 36 and 72 hours the beans are fermented. The processes of flavour development are complex, and still quite poorly understood, though good progress has been made recently through the use of expert analytical and sensory evaluation (flavour profiling) techniques. 

3. Drying 

After fermentation, the moisture content of the beans needs to be reduced from 55% to 7.5% – an appropriate moisture content for secure storage of cocoa for a couple of months in the tropics. Smallholders lay the wet beans on raised bamboo mats or, less satisfactorily (for hygiene considerations), on concrete platforms on the ground in the villages. The duration of the drying step depends on the weather, but it is unusual for sun-drying in West Africa, for example to be completed in less than a week. 

4. Roasting 

Roasting cocoa beans can be described as an individual process. While all manufacturers have a similar goal of making products efficiently, the flavour objectives for cocoa liquors usually differ from company to company and from country to country. Therefore, the flavour target is a key factor in determining the type and blend of cocoa beans to be processed, whether to roast whole beans or nibs, the type of roasting equipment and the roasting parameters employed. In a nutshell, there is not a right or wrong roast level nor is there a correct or incorrect way to obtain the target roast level. The correct way to roast and the proper roast level is the process which provides nibs in an efficient and cost-effective manner with the chosen flavour system and yields products meeting consumer needs in a specified market. 

5. Winnowing 

Winnowing, cracking, fanning and hulling are some of the terms and phrases which describe the separation of the shell (hull) and meat of the bean (nib). It is a process where obtaining a clean separation of the two components is driven by economics, product integrity and, in many countries, government regulation. 

6. Nibs grinding 

Nibs grinding has seen many advances in the last half of the 20th century. Before liquor mills, one method of grinding nibs was mixing nibs with granulated sugar and placing the mixture in a mélangeur. This process yielded a material with consistency ranging from a paste to a fluid. 

7. Alkalization 

The alkalizing process is optionally applied to modify the flavour and colour of chocolate liquors and cocoa powders. It is also known as Dutch processing. The process consists in mixing the selected cocoa material (cocoa cake, nibs or cocoa liquor) with an aqueous solution of a specific alkaline compound and mixing at elevated temperatures and possibly increased pressures. Common alkaline compounds are potassium carbonate, calcium carbonate and sodium hydroxide. The resulting product colour ranges from light red to charcoal black. 

8. Liquor pressing 

Typically, the separation or pressing process begins by pumping hot cocoa liquor (200 degrees Celsius) into a horizontal hydraulic press with operating pressures of up to 550 bars. The cocoa cake formed from this pressing operation is then broken and milled to specified particle sizes as determined by end use. 

9. Cocoa grinding 

Before grinding of the pressed cocoa cake can begin, it must go through a series of cooling steps. The hammer mill and disc mill are the common mill being used by the industry and a classifier is usually included as part of the system to improve grinding efficiency. In reality, the term grinding is misleading. The particle size of the finished powder is dependent upon the particle size of the cocoa liquor pressed. Commonly used mills do not reduce the particle size of the cake; instead they tend to break up agglomerates. It must also be mentioned that cocoa powder must be tempered. This is a sort of controlled cooling operation during which the powder is held at specified temperatures for predetermined times to allow for the cocoa butter to form into a stable crystal configuration. The powder should then be stored properly if it is to maintain its colour and remain soft and in a flowable state.

 10. Cocoa butter 

The other product obtained from pressing cocoa liquor is cocoa butter. This is the most expensive of the major ingredients in a chocolate recipe. Cocoa butter colour can be an excellent indicator of potential problems. For example, shipments that are dark brown rather than golden in colour warrant further testing. It can indicate improper handling during processing and storage.

 11. Chocolate manufacturing 

Cocoa liquor, cocoa butter and sugar are the three major ingredients required to produce the various types of chocolate found throughout the world. Overall, the manufacturing of chocolate is divided into four areas: Batching, which is the combining of cocoa liquor, sugar or sweeteners, milk powder (if a milk chocolate), cocoa butter and non-volatile flavoring materials as specified by a recipe or formula. The particle reduction of chocolate ingredients is required to produce the smooth product most consumers expect. Conching is a complex process that has been, and continues to be studied in great detail in an effort to fully understand changes (particularly in the flavor of chocolate) that occur in chocolate during this process Standardization which is the step where the viscosity of the chocolate is adjusted with the addition of fats, usually cocoa butter, and emulsifiers. Volatile flavoring materials may also added at this point.

 

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Boost Your Business with a Turnkey Instant Coffee Production Line 

Are you ready to enter or expand in the instant coffee sector with high-efficiency, fully automated production technology?

We deliver customized turnkey instant coffee production lines designed to meet your exact requirements:
✅ Drying technologies: Spray Drying or Freeze Drying
✅ Processing capacity: scalable from pilot to industrial scale
✅ Packaging solutions: integrated, flexible, and market-ready

⚙️ End-to-End Process Flow:
Pre-treatment → Roasting → Extraction → Separation → Concentration → Freeze Drying / Spray Drying → Agglomeration / Granulation → Automatic Control → Washing-In-Place (WIP)

Why Partner with Us?

Guaranteed product consistency with maximum aroma and flavor retention

Hygienic, energy-efficient, and fully automated systems

Flexible customization to match your market and capacity goals

True turnkey expertise: design, installation, training, and after-sales support

Take the next step toward a profitable instant coffee business.
Request your technical specifications, plant layout designs, and customized quotation today.

With our advanced instant coffee technology, your production will meet global standards and exceed market expectations.

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Complete Butter Processing Line

Complete Butter Processing Line Technical Description

Cream Processing

1. Source: Surplus cream from liquid milk dairy (stored in intermediate tank)
2. Pasteurization:
   • Temperature: ≥95°C
   • Purpose:
     • Destroy enzymes/microorganisms affecting shelf life
     • Release anti-oxygenic sulphhydryl compounds (reduces oxidation risk)
3. Optional Vacuum Deaeration:
   • Applied for flavor correction (e.g., onion taste removal)
   • Followed by return to pasteurizer for reheating/cooling

Ripening Phase

• Duration: 12-15 hours
• Temperature Program: Tailored to fat composition (iodine value)
• Culture Addition:
  • Acid-producing bacteria added pre-treatment
  • Dosage adjusted based on iodine value

Churning Process

• Equipment: Continuous butter-maker or traditional churn
• Action: Violent agitation → fat globule breakdown → butter grain formation
• Byproduct: Separation into butter grains and buttermilk
  • Batch: Manual drainage at grain size threshold
  • Continuous: Automated drainage

Post-Churning Treatment

1. Working: Forms continuous fat phase with dispersed water
2. Salting:
   • Batch: Surface salt application
   • Continuous: Salt slurry during working
3. Final Working: Ensures salt distribution and optimizes:
   • Aroma | Taste | Shelf life | Appearance | Color

Packaging & Storage

• Discharge to packaging unit → Cold storage

 

General Process Steps (Batch/Continuous)

1. Milk reception
2. Skim milk preheating/pasteurization
3. Fat separation
4. Cream pasteurization
5. Vacuum deaeration (if required)
6. Culture preparation (if used)
7. Cream ripening/souring (if used)
8. Temperature treatment
9. Batch: Churning/working
10. Continuous: Churning/working
11. Buttermilk collection
12. Butter silo with screw conveyor
13. Butter packaging

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