One of the many salient features of the world’s largest kitchen includes the system to clean raw rice. This rice-cleaning machine was imported from Spain in the year 2005. The arrangement, with a capacity of cleaning up to 5 tons of rice in an hour, can be divided into three sections. The first section segregates metal adulterants such as nails, iron fillings etc; the second, a larger structure, segregates dust, moth, chaff, husk and broken rice grains while the third separates stones from the rice.

The rice supplied is fed manually into the system through a meshed inlet. From here it enters the first section of the arrangement, where rice grains flow around magnetic rollers that attract all ferrous particles present. There are seven such rollers which segregate impurities such as nails, screws, iron filings, steel chips, pins etc. The rice from here is lifted to an elevated level through bucket conveyors and is fed into the second section of the system.

Here, rice is loaded on vibrating trays to separate moth, chaff, husk and broken rice, a mechanism which took more than 5 months to be installed. The grains travel through different trays which segregate each impurity separately. These impurities are collected at the corresponding outlets. In this entire process, dust from the rice also gets segregated and is collected in the dust collector while the rice itself comes to the rice collector. From here, it is taken to the next phase of operations.

The rice de-stoner removes the presence of stones from raw rice. Imported from Japan, it forms the last stage of the rice cleaning process.

The cleaned rice is then lifted by bucket conveyors to be stored in the 160 metric tons silo.