Approx. Rs 1 Lakh / PieceGet Latest Price
NSI Equipments Pvt. Ltd. has been a cherished name in the field of Sugar Plant/Sugar Mill/Jaggery Plant/Mini Sugar Plants across the length and breadth of India. NSIE three rolls of a conventional mill are arranged in a triangle so that the fiber is squeezed twice between the top roll and the feed roll and the top roll and the discharge roll. The rolls have cast iron, grooved shells mounted on steel shafts. Fiber passing between the top and feed roll is carried over a turner plate to the discharge roll. The rolls are pinion driven from the top roll which is driven at a speed of 3 to 6 rpm by a gear reduction system. The feed and discharge rolls are fixed, while the top roll is free to move up and down by means of a hydraulic pressure system. Cane is moved between mills by means of intermediate conveyors. They are generally rake or drag-slat type, which carry the fiber to a fixed chute leading to the next mill.
Approx. Rs 2 Lakh / PieceGet Latest PriceCentrifugals are the most dynamic type of machinery used in sugar production. At high rotational speeds, the sugar crystals are separated from the mother liquor. In the design of our centrifugals, our top priorities are excellent performance, as well as a long service life and outstanding reliability. The implementation of continuous processes in production is one factor that ensures efficiency. In sugar production, the continuous centrifugals from NSIE ensure continued output coupled with maximum throughput and even more. Another asset of our centrifugals is their outstanding user-friendliness.
Advantages/Design feature :
Energy efficiency thanks to maximised throughput.
Maximum sugar purity due to excellent product preparation.
User-friendly and low-maintenance thanks to a functional design.
Optimised to permit compliance with high hygiene standards.
Can be used for the separation of all crystal suspensions in B and C product (cane sugar/refinery).
Approx. Rs 5 Lakh / PieceGet Latest PriceWe manufacture and supply perfectly engineered crystallizers that are extensively used in the sugar industry. These are available in different types such as 1. Air cooled 2. Water cooled Fabricated to suitable size as per the client's requirements, these crystallizer are provided with highly efficient planetary gear units to deliver peak performance.
Benefits and features:
Defined retention times for high yields.
Oscillating cooling surfaces for excellent self-cleaning effects.
Easy operation also with highly viscous massecuites.
High specific cooling surface at low specific drive power.
Great range of sizes available.
High rate of circulation reduces particle deposits on vessel walls.
Crystal size easy to control.
Economical due to recyclability of fines.
Approx. Rs 3 Lakh / PieceGet Latest Price
We are a leading name in this domain engaged in manufacturing and supplying a broad array of Rotary Vacuum Filter. Offered Rotary Vacuum Filters are manufactured by making use of the quality-assured raw material, sourced from the most prestigious vendors of the industry. Fabricated by the professionals by using advanced technology, these filters are primarily used in sugar industry for filtration of muddy juice.
The filter is composed of a hollow drum rotating about a horizontal axis and partly submerged in the liquid to be filtered. The periphery of the drum serves as the filtering surface; it is divided into numbers of independent section. Each of the section is connected individually to vacuum system by a small metal pipe terminating in a distributing valve suited at one end of the drum and carrying three different sectors:
One without connecting to the vacuum, but connected to the atmosphere.
The second communicating with a chamber where a low vacuum in maintained.
The third connecting to a chamber where a higher vacuum is maintained.
The exterior surface of the drum consists of a sheet of stainless steel with very fine perforation, covering all section of the drum
As the Vacuum Filter rotates, the section which first enters the liquid is immediately connected with the low vacuum. This produces an aspiration of the liquid, which passes through the fine perforations. However, the latter soon become coated with pieces of fine bagasse and suspended matter. The first juice which passes through is thus obviously badly filtered and very turbid is called “cloudy filtrate” and is directed to a special receiver.
Having now been coated with a thin layer, which is form in the beginning of filter cake. The section next passes to the valve sector connecting to the higher vacuum. It is indeed necessary to increase the vacuum, since the resistance offered by the cake increases with its thickness. However, the juice which now passes through is more effectively filtered by its own impurities and by the fine bagasse which it contains, which thus themselves from the necessary filtering surface and which collect on the surface of the drum. This filtrate then constitutes the “clear filtrate”, and is sent to another receiver. The filter cake continues to build up, until the section concerned emerges from the liquid. The juice picked up at the surface flows back into the tank, while the juice contained in the body of the cake which has formed continues to be drawn through into the compartment of the drum.
The filter section then passes under several rows of atomizers which spray hot water on the cake. This is the beginning of the washing. The vacuum draws the water through slowly. This washing has been designed in such a way that the water has just sufficient time, on the fraction of the rotation remaining, to pass through the cake and to displace the juice.
After the washing and just before the section re-enters the liquid in the tank, it arrives at a scraper formed by a rigid strip of rubber belting which bears lightly on the stainless screen. When the filter section is about to reach the scraper the distributer valve break the vacuum which has held the cake against the filter surface. Then the slight contact of the scraper detaches the cake and it drops into a screw or belt conveyor which removes it outside the building. The entire process is continuous operation, does not require much manpower.
Longer service life
Approx. Rs 2 Lakh / PieceGet Latest PriceGaining success in the market, we bring forth these Sugar Graders Hoppers in varied technical specifications. The offered range of equipments provides vital grading and drying functions that help in maintaining the quality of finished sugar. Besides, these graders and hoppers are easy to install and improve the efficiency of the process. Widely demanded in sugar industry, the equipment is manufactured by our team of professionals in compliance with set industry standards. Prior to final dispatch, these are thoroughly checked on various parameters.
Mild steel/stainless steel plain tray and multi-tray grass hoppers with wooden connecting rods and slats with complete assembly
Also available with hot and cold air blowing arrangement
Testing facility available on our work shop
Approx. Rs 5 Lakh / PieceGet Latest PriceWith years of experience in the domain, we offer our customers a vast assortment of Juice Heaters. The provided product is widely demanded and appreciated due to its efficient working, long service life, rust proof nature, and abrasion resistance. It is available with us in varied specifications to meet the different requirements of clients. The product goes through a stringent quality check by our adroit professionals before they are delivered to our valuable customers. We offer these at market leading price.
The juice heater consists of an assembly of tubes; the juice circulates through the tubes, and the vapour outside them. Suitable headers force the juice to pass a certain number of times from bottom to top and from top to bottom of the heater by restricting the juice each time to a few of the tubes.The objectives of juice heating are elimination of microorganisms by sterilization, completion of chemical reactions with the alkalizing agent, flocculation and removal of gases. Effective gas elimination is obtained by flashing as the juice enters the clarifier. The juice temperature must, therefore, be raised above the boiling point at atmospheric pressure which, at sea level, means a minimum of 103°C (217°F). If flashing does not occur, gas bubbles adhering to the floes decrease the rate of settling.
Vertical Tubular, High velocity, Multi circulation
Efficient steam distribution
Quick cover opening with balance device
Leak proof passes for higher efficiency
Interchangeability of operation
Positive removal of condensate
System coming with efficient multiple passage steam distribution circulation support.
Coming with provision of quick cover opening with balancing device so as to ensure easy opening.
High pressure tested leak proof finish that assists in achieving maximum process efficiency.
Removal of heavy light nox gases and adequate venting support.
Requires low maintenance.
Heating raw, sulphur clear juice from 30°C up to about 90°C (the end process depends on requirement and process parameters).
Approx. Rs 5 Lakh / PieceGet Latest Price
NSI Equipment Pvt. Ltd. Vacuum Pan produces high massecuite exhaustion, consistent crystal size and improves energy efficiency.A vacuum pan is essentially a vessel, operated under vacuum, in which sugar syrup is boiled in order to increase the sugar concentration, and thus resulting in the formation of sugar crystals, resulting in a suspension of crystals within the mother liquor from which they are growing (so-called massecuite).
Designed in-house by NSIE’s world-renowned experts, NSIE Vacuum Pan designs are suitable for A, B and C massecuite and are configured to optimise upstream and downstream plant capabilities.
NSIE Vacuum Pan designs are available in a custom designed to specific factory requirements. Importantly, the pan’s vapour demand is surge-free and consistent with steady-state boiler operation and evaporator performance for extended periods.
NSIE Continuous Vacuum Pans are designed to:
Produce strong massecuite circulation
Provide uniform conditions for crystal growth at any section along the pan
Generate narrow crystal size distribution
Minimise the number of control instruments
Provide easy access to calandria for maintenance
Simplify valve and feed pipe work
Augment production capacity by the addition of an extra module
Maintain consistent production performance with minimal operator supervision
Produce rapid and simple emptying, boil out and restart operations.
Design features of NSIE’s Continuous Vacuum Pans include:
Horizontal pan layout comprising well-mixed cells
Carefully designed massecuite flow path to avoid flow restrictions
Small number of cells of optimal individual cell volumes
Separate modules with calandria in each module
Low massecuite boiling head
Approx. Rs 5 Lakh / PieceGet Latest Price
NSI Equipment Pvt. Ltd. sugar Evaporator consists essentially of a tubular calandria serving as a heat exchanger the heating medium is normally exhaust steam. The juice flows through the tubes, while the steam moves in the space outside the tubes. The steam comes in contact with the Tube surface.A series of vessels, in which excess water from the juice is evaporated to forma more concentrated liquid, now called syrup. The vessels work in series under increasing vacuum conditions, to reduce the boiling temperature gradually as the concentration increases step-wise. This prevents over heating of juice and loss of sucrose. The vessels together form a triple-, quadruple- or quintuple-effect evaporator.
In a multiple-effect evaporator, juice is boiled in a sequence of vessels, each held at a lower pressure than the last. Because the boiling temperature of juice decreases as pressure decreases, the vapor boiled off in one vessel can be used to heat the next, and only the first vessel (at the highest pressure) requires an external source of heat. The exhaust steam supply to the first evaporator is controlled to give the total evaporation required to maintain the product syrup at the set range of 65 to 70 refractometer solids.Multiple effect evaporation commonly uses sensible heat in the condensate to preheat juice to be flashed. In practice the design liquid flow paths can be somewhat complicated in order to extract the most recoverable heat and to obtain the highest evaporation rates from the equipment.
Advantages / Design feature :
Less tube height less vapour pressure
Multi down take for bigger diameter of Calandria for large capacity
Better condensate removal
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