|Place of Origin:
|Minimum Order Quantity:
|Vacuum packing and wooden case
|TT, D/A, D/P, T/T, Western Union, MoneyGram
|Application, Product Type::
|CCD Color Sorter Of Food Products
|Capacity (coffee), Tons /hour , Up To::
|6.0-8.0 Tons Per Hour
|Number Of Ejectors:
|Detection Type (defect Identification)::
|Sorting By 1) Color 2) Size
The final steps in coffee processing involve removing the last layers of dry skin and remaining fruit residue from the now-dry coffee, and cleaning and sorting it. These steps are often called dry milling to distinguish them from the steps that take place before drying, which collectively are called wet milling
Delivering superior product quality
The range and combination of GroTech's advanced, intelligent optical sorting technology enables the exclusive ZL range to deliver superior product quality. The GroTech color sorter range inspection technologies provide the most profitable sorting performance in removing subtle colour variations and foreign material, reducing toxins including mycotoxins, and colour grading/grouping.
The first step in dry milling is the removal of what is left of the fruit from the bean, whether it is the crumbly parchment skin of wet-processed coffee, the parchment skin and dried mucilage of semi-dry-processed coffee, or the entire dry, leathery fruit covering of the dry-processed coffee. Hulling is done with the help of machines, which can range from simple millstones to sophisticated machines that gently whack at the coffee
This is an optional process in which any silver skin that remains on the beans after hulling is removed in a polishing machine.This is done to improve the appearance of green coffee beans and eliminate a byproduct of roasting called chaff. It is described by some to be detrimental to the taste by raising the temperature of the bean through friction which changes the chemical makeup of the bean.
Cleaning and sorting
Most fine coffee goes through a battery of machines that sort the coffee by density of bean and by bean size, all the while removing sticks, rocks, nails, and miscellaneous debris that may have become mixed with the coffee during drying. First machines blow the beans into the air; those that fall into bins closest to the air source are heaviest and biggest; the lightest (and likely defective) beans plus chaff are blown in the farthest bin. Other machines shake the beans through a series of sieves, sorting them by size. Finally, a machine called a gravity separator shakes the sized beans on a tilted table, so that the heaviest, densest and best vibrate to one side of the pulsating table, and the lightest to the other.
The final step in the cleaning and sorting procedure is called coffee color sorting, or separating defective beans from sound beans on the basis of color rather than density or size. Color sorting is the trickiest and perhaps most important of all the steps in sorting and cleaning. With most high-quality coffees color sorting is done in the simplest possible way: by hand. Teams of workers pick discolored and other defective beans from the sound beans. The very best coffees may be hand-cleaned twice (double picked) or even three times (triple picked). Coffee that has been cleaned by hand is usually called European preparation; most specialty coffees have been cleaned and sorted in this way.
Color sorting can also be done by machines. Streams of beans fall rapidly, one at a time, past sensors that are set according to parameters that identify defective beans by value (dark to light) or by color. A tiny, decisive puff of compressed air pops each defective bean out of the stream of sound beans the instant the machine detects an anomaly. However, these machines are currently not used widely in the coffee industry for two reasons. First, the capital investment to install these delicate machines and the technical support to maintain them is daunting. Second, sorting coffee by hand supplies much-needed work for the small rural communities that often cluster around coffee mills. Nevertheless, computerized color sorters are essential to coffee industries in regions with relatively high standards of living and high wage demands.
Why Zhongke color sorter ?
Helps processors meet stringent safety standards
Maximises product value and yield
Delivers consistent performance and stability
Increases productivity and lower operational costs
Zhongke comprehensive product portfolio has been carefully developed to offer processors the best solutions for conventional and challenging sorting applications. The RC range has four technology variants, each designed in different levels for defect detection.
Subtle colour sorting
multiple visible wavelengths (for example: red, green and blue) .This can detect the subtlest colour variations of coffee beans
Superior colour sorting
two visible wavelengths (in this example: red and green).
This can detect not only light and dark defects but also other colour variations.
Simultaneous light and dark sorting
uses two visible wavelengths independently (in this example: red and green).
This is for detecting both light and dark defects simultaneously.
Independent light or dark sorting
The standard RGB color sorter uses one visible wavelength (in this example: either red or green).This is best suited for mainstream colour sorting applications which include removing light or dark defects.
CCD color sorters is ideal for sorting Arabica coffee beans, removing a variety of defects to increase product quality and safety.By incorporating the latest technological advances, defects such as sticks, stones, odd colors beans and other foreign seeds can be removed effectively and efficiently.
For primary defects, we have a 100% efficiency in eliminating serious defects or completely stained grains (black and red)
|Color sorter model
Remark:We have many models from 1 chute to 16 chutes for option to meet any different production capacity.The exact production capacity may change due to different impurity level.
Coffee Color Sorter machine performance on YouTube
1,coffee bean color sorting :
Zhongke Color Sorter Plant