Pre-cooking or Parboiling is a process in which the paddy is introduced to steam & hot water in a controlled environment. It helps in accomplishing desirable properties of the end-product. We design, engineer & provide paddy parboiling plants that ensure desired taste, color, cooking properties and shelf life of rice. It is achieved by correct steaming, soaking and drying of paddy. Extra starch as well as some part of complex carbohydrates is withdrawn during the procedure. The end-product is easily digestive and great for diabetic patients. By putting the Paddy directly into Parboiling Plant, the precooking process will improve the quality and properties. It maintains uniform moisture in the end product. Therefore, the Precooking or Paddy Parboiling Plant is necessary for tackling food scarcity & shortage.
Factors Deciding The Type, Configuration Of Plant
Type of Paddy
Output Rice Color
Production Needed Per Hour/Per Day
Benefits With Us
We effectively supply and arrange plant items, so as to have minimized hidden costs. Most material is manufactured in our manufacturing plant, thus we ensure minimized installation time. Also, there is low workforce needed in running the paddy parboiling plant. Also the operations here are automatic. With increased height of plant, we ensure no spillage, better flow and desirable output. Besides, we keep up with different capacities and types of plants.
Batch system, open tank with / without pressure.
Effective brown rice parboiling and higher rice recovery percentage.
Continuous pressure cooking system in horizontal belt cooker / vertical cooker.
Low energy consumption with efficient blowers & elevators.
Uniform paddy steaming with effective steam distribution system.
Lowest losses during the process.
Total uniform paddy quality (cooking & drying).
Cold water easy to lift with provided water tanks.
Types of Paddy Parboiling Plants:
Steaming (Half Parboiling) Plant
Full Parboiling (Single Stage) Plant
Full Parboiling (Three Stage) Plant
Two in One Plant
Steaming (Half Parboiling ) Plants – Here the paddy is steamed and tempered. In this process, there is no soaking and no use of water. The output rice is like raw rice, but features better cooking properties. It offers improved taste and easy digestion.
Full Parboiling Plants – Here the paddy is steamed, soaked in water, and then re-steamed.
With change in following factors, you can change the quality and properties of end-product:
Number of Parboiling Stages / Methods Used
Pressure of Steam
Temperature and Circulation of Water
Time taken in Drying
Output Moisture and Starch Washing Circles
Paddy Precooking Need & Advantages:
Enhanced shelf life of grains and better taste.
Cooks faster and require less energy.
Improved cooking results, and good for diabetics.
Less likely to stick and spoil.
Better milling result and value addition in the process.