Cassava Presser

The cassava presser uses the principle of hydraulic press to directly press and squeeze the water off bags of ground cassava to reduce or get rid of moisture. Before sifting and frying the garri, you need to drain the water completely. You can’t achieve that by squeezing the bag of garri with your hands. This is where the cassava presser with hydraulic jack comes in.

Pack the fermented garri mash in sacks and place it in the presser. with the principle of self-weight and hydraulic press to remove as much moisture as possible. Pressing is completed when water is no longer dripping from the sacks. Once put into the presser it gets tightened and moisture is drained out of it.

The hydraulic press works by pressing a small amount of force onto the plunger which presses the fluid below. Some people, especially those in rural areas, use wood and strong chords to tie the bag of garri. Some, place a heavy stone on the bag of garri to increase the pressure.

This is a very slow and unhygienic method of draining water from your garri. It is not a good method for a commercial garri producer. Therefore as a commercial garri producer, the cassava presser is a piece of equipment you should have.

After this process has been completed, you can then proceed to fry the garri and then package.

Features/Benefits

• It comes with a brand new hydraulic jack to make the pressing easy.
• 24 hours of continuous work available.
• Simple installation
• Easy operation
• It is much more effective than the traditional process.
• Multiple bags can be placed at the same time.
• The cassava presser typically takes 1 - 3 hours to remove excess water.
  

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