Understanding the cashew processing flow is key to selecting the right processing machinery. The process begins with raw cashew nuts and ends with sorted, peeled kernels ready for packaging or further use. Here’s a detailed breakdown:

1. Cleaning and Grading: Raw cashew nuts are first cleaned to remove dirt, stones, and other impurities. Then, a grading machine sorts them by size to ensure uniform processing. This step uses vibrating screens or rotary graders.
2. Steaming or Cooking: The nuts are steamed in a boiler or cooker to soften the shells, making shelling easier. Steam treatment typically lasts 20-25 minutes at high pressure, preventing kernel breakage.
3. Shelling: A shelling machine cracks the outer shell without damaging the inner kernel. Modern shelling machines can be automatic, handling up to 100-700 kg per hour with minimal breakage.
4. Drying (Borma Treatment): Post-shelling, the shelled nuts undergo drying in a cashew dryer to reduce moisture and loosen the testa (skin). This can be done using hot air dryers or ovens for 8-12 hours.
5. Peeling: A peeling machine removes the thin skin from the kernels. Pneumatic or mechanical peelers are common, ensuring clean, white kernels.
6. Grading and Sorting: Kernels are graded by size, color, and quality using a color sorter or manual tables. A color sorter uses optical sensors to detect and eject defective kernels.
7. Packing: Finally, the processed kernels are packed in vacuum-sealed bags or tins to maintain freshness.

Throughout this cashew processing, our processing machines ensure hygiene and efficiency. For instance, our automatic cashew shelling machines reduce labor costs by up to 70% compared to manual methods.