Production Capacity 35 Kg/hr
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Brand : Generic ( Made in India )
Commercial Automatic Seviyan Making Machine Without Motor, 35 Kg/hr
SKU : SH-CI-20232108
MRP : ₹31000
₹25599
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Delivery By: Jun 19 - Jun 21 
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Short Description
Automatic Seviyan Making Machine Without Motor
Country of origin: India
Specification
- Brand: Generic ( Made in India )
- Weight (Approx.) : 50 kg
- Body Material : Mild Steel
- Required Motor : 1.5 HP
- Voltage : 220 V
- Speed : 120 rpm
- Phase : Single
- Production Capacity : 35 Kg/hr
Description
A Commercial Automatic Seviyan Making Machine (without motor, 35 kg/hr) is designed for high-efficiency production of seviyan (vermicelli) in large quantities. This machine is manually operated, meaning it doesn't require an electric motor. Instead, you use a hand-operated mechanism (like a crank or lever) to extrude the dough into vermicelli. Capable of producing up to 35 kg of seviyan per hour, making it suitable for medium to large-scale commercial use. The machine uses pressure to extrude the prepared dough through a die (jal) to form thin, uniform vermicelli strands. This manual, non-motorized seviyan making machine is a cost-effective and efficient solution for businesses looking to produce large quantities of vermicelli without relying on electricity or motors.
Features
:- Manual Operation : No motor required; operated by hand, making it energy-efficient and cost-effective.
- High Production Capacity : Produces up to 35 kg of seviyan (vermicelli) per hour, ideal for medium to large-scale production.
- Stainless Steel Construction : Durable, rust-resistant, and easy to clean.
- Multiple Dies (Jalis) : Includes different die options for various seviyan thicknesses and textures.
- Easy to Use : Simple manual handle or crank system for extruding dough.
- Low Maintenance : Fewer parts to maintain compared to motorized models, making it easy to maintain and operate.
- Compact Design : Space-efficient for commercial kitchens or small production units.
Applications
:Usage
:- Prepare the Dough : Mix semolina (suji), water, and salt to form a smooth, slightly firm dough.
- Load the Dough : Open the hopper and load the dough into it.
- Select the Die : Choose the appropriate die for the desired thickness of the vermicelli.
- Start Operation : Use the manual handle or crank to press the dough through the die. The dough will come out as seviyan.
- Collect the Seviyan : The freshly extruded seviyan is collected on a tray or surface.
- Dry or Cook : You can either dry the seviyan for later use or cook them right away in various dishes.
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