Rice parboiling plant
F. H. SCHULE Muehlenbau
Leading Technology for all Parboiling Requirements:
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- Batch system, open tank without pressure
- Batch system, open tank with pressure
- Continuous pressure cooking system in vertical cooker or horizontal belt cooker
- Brown rice parboiling
- Laboratory parboiling system for research and test run
General impacts of conventional parboiling:
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- Increased head rice yield during milling
- Simplified hulling process
- Uniform and stabil cooking and processing properties
- Reduced stickiness of cooked rice
- Improved nutritional value and extended shelf life
Impacts of brown rice parboiling:
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(generally same impacts as paddy parboiling with additional advantages)
- Reduced requirements on water and energy
- Prevention of dark colouring effects
- No parboiling smell and taste
- Better influence to final cooking behaviour
- Alternative for cargo rice importing countries
Advantages of SCHULE Continuous Parboiling Technique
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for Paddy and Cargo Rice:
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- Only one cooker for high capacity
- Special system ensures uniform treatment during parboiling
- Most flexible system for choosing different parameters of parboiling according to the input paddy and desired final product properties
- Influencing of treatment possible by various parameters
- Automatically control system for easy operation
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