The seven core stages
- Grading — size raw nuts so they shell evenly
- Steaming — soften the shell for a clean cut
- Shelling / cutting — crack the shell, release the kernel
- Drying (borma) — loosen the brown testa skin
- Peeling — remove the skin, dry method
- Grading & sorting — W-grades and colour
- Vacuum packing — nitrogen flush for shelf life
Manual, semi-automatic or fully automatic
The same seven stages can be run by hand, semi-automatically, or as a fully automatic plant. More automation means higher whole-kernel yield and lower labour per tonne.
Every machine on the line
Automatic Raw Cashew Nut Grading Machine
Size before you shell
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Cashew Nut Shelling Machine
Crack the shell, keep the kernel
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Cashew Nut Cutting Machine
Clean, consistent kernel separation
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Cashew Dryer Machine (Borma)
Controlled borma drying
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Cashew Peeling Machine
High whole-kernel yield, dry-peeled
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Cashew Grading & Sorting Machine
W180 to W450, sorted by size and colour
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Cashew Vacuum Packing Machine
Nitrogen-flush, export shelf life
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Cashew Vacuum Packing Machine
Nitrogen-flush, export shelf life
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Cashew Steaming Machine
Soften shells, protect kernels
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Automatic Cashew Shelling Machine
Fully automatic, minimal hands
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Cashew Scooping Machine
Extract the kernel, whole
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Cashew Kernel Humidification Chamber
Condition moisture for clean peeling
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Automatic Cashew Peeling Machine
Automatic dry-peeling at volume
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Cashew Pouch Packing Machine
Retail pouches, filled and sealed
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Cashew Nut Roasting Machine
Even roast, edge to edge
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Cashew Sugar Coating Machine
Glaze, coat, candy
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Cashew Dicing Machine
Splits, pieces and dice
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Cashew Color Sorter
CCD optics catch every off-colour
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Cashew Metal Detector
Catch metal before it ships
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Cashew Moisture Meter
Know the moisture, hit the grade
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Cashew Shell Burner
Turn shell waste into heat
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Wood Chip Boiler
Biomass steam for the line
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Air Compressor
Clean air for every actuator
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