How Much Workshop Area is Needed for a Cassava Flour Plant? How to Place the Layout?

 

Setting up a cassava flour plant requires careful planning, especially when it comes with determining the workshop area and layout. The size of the workshop depends on several factors, including the production capacity, the type of equipment, and the workflow efficiency.

Determining the Workshop Area of Cassava Flour Plant

Production Capacity: The first step is to determine the desired production capacity of cassava flour plant. A small-scale cassava flour plant with a capacity of 1-5 tons per day might require around 200-500 square meters. For a medium-scale plant (5-10 tons per day), the area can range from 500 to 1,000 square meters. Large-scale plants (over 10 tons per day) may need more than 1,000 square meters.

cassava flour processing line work flow

Equipment Size and Type: The dimensions and number of cassava flour processing machines will also influence the required space. Key cassava flour equipment includes washing plant, peeling machines, grinders, dehydrators, dryers, sieving and packaging machines. Each piece of equipment has specific space requirements, and you should consult the manufacturer's specifications.

cassava flour processing machinery

Workflow Efficiency: Ensure that the layout of cassava flour plant allows for smooth material flow and easy access for maintenance. Adequate space between machines is crucial for safety and operational efficiency.

Placing the Layout of Cassava Flour Plant

Raw Material Reception and Storage: This area should be near the entrance for easy unloading of fresh cassava. It should be well-ventilated and have enough space for temporary storage.

Washing and Peeling: Place the cassava washing machinery and peeling machines in a sequential order. Ensure there is a drainage system to handle the water and waste.

Grinding and dewatering: These cassava flour processing machines should be placed in a clean, dry area. Proper ventilation is essential to prevent dust accumulation.

cassava rasper

Drying and Sieving: The cassava flour drying area should be spacious and well-ventilated. If using a mechanical flash dryer, ensure it is positioned away from moisture sources.

Packaging and Storage: The final cassava flour should be packaged and stored in a hygienic, temperature-controlled environment. This area should be close to the shipping point for easy loading.

By carefully planning the workshop area and layout, you can ensure efficient and safe operations in your cassava flour plant. We, Henan Jinrui, a manufacturer of cassava machinery with experienced engineers, can provide valuable insights and help you optimize your setup! Look forward to your messages!

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