Preparing the masa dough

The first major process in tortilla chip manufacturing is the production of coarse masa or dough. In a typical mixture, 2.5 to 3.0 liters of water, 1 kilogram of corn, and 0.01 kilogram of food-grade lime.  

Next, the mixture is heated in a large kettle, which is heated indirectly by steam. After steeping, which allows water to be absorbed; the solution is washed and pumped onto a screw conveyor belt for transport to the grinder.

Feature of Sheeter Oven

1. Productions 220 kg/Hr
2. 2 stone rollers in head
3. Can make Nachos, Tortilla chips.

4. Electronic ignition and gas security button
5. Energy : Natural Gas or Propane
6. Exterior walls in Stainless steel
7. Can do Different Thick, sizes, forms.
8. Includes tortilla cutter standard size
9. Stainless steel Net food grade(304)

Feature of Screw conveyor

Constructed in stainless and designed steel

production :1,000 pounds per hour.

Motor: 1 H.P. 50/60 Hz

Measures: length 3 m height 94 cm. back part and front 2,16 m. of height,

It has an advanced system and backward movement to clean corn 100%, to obtain white tortilla or mass.

It takes the nixtamal from the cooker, washes it and it automatically passes it to the mill, with system of recycled water, worm and guides of six inches

Feature of Grinder
This machine makes corn Dough
1. Made in stainless

2. Stone ground variable 5, 7, 8, 10

3. Production variable 250 kg per hour

4. 1Electric motor 10 HP mono-phase or Tri-phase
5. Rowlock hi-resistance
6. Can work different density
7. Recommended to mill corn

More detail information feel free email us.