SILOS FOR PASTA FACTORY/PIZZA INDUSTRY/BISCUITS AND BAKERY PRODUCTS
The raw material of these plants is flour (or semolina) and the silo typically used contains a whole tank of flour (300 quintals) or half of it.
The silos are loaded pneumatically from the tank coming from the mill and therefore must be equipped with all the accessories necessary for proper functioning and safety. They are generally round, with smooth walls, made in stainless steel and insulated. They can be supplied in the hoppered type on the skirt and on weighing systems.
Using the hoppered type it is possible to realize diameters and heights compatible with the needs of customers and building permits (e.g. lower than 10 meters).
SILOS FOR RICE MILLS
The sizes of the plants can be really different between the small artisan rice mill and the large industry.
The product in nature is called paddy rice and its harvesting campaign is in autumn, even if generally the processing is distributed throughout the year and therefore the duration of conservation is an important parameter, to be taken into due consideration.
All types of silos are used for storage, but many advantages can come from smooth and hoppered silos, which in the spiral type ensure all possible conservation of the organic product.
The finished product (white rice) is stored in stainless steel containers (generally groups smooth wall prismatic cells) equipped with shock absorbers to prevent breakage.
The by-products, on the other hand (generally of at least 4 types) are taken from the processing line and sent – often with pneumatic transport – to silos positioned outside and supported on a high structure to allow the passage of trucks underneath (fast delivery).
The smoothness is very different between these products and therefore the unloading systems are very different.
SILOS FOR MALTERS AND BREWERIES
If until a few years ago there were only large industrial plants, the sector has recently seen a significant increase in artisanal plants.
The storage of barley generally takes place in large flat-bottomed silos, equipped with an efficient storage system, and therefore both spiral and corrugated silos are used. In small malthouses, smooth silos with hoppers are preferred to improve quality and, in general, the focus is on organic products.
The processing cycle is very long and complex for the transformation of barley into malt through germination; once it has become malt, the product for food use must be stored in stainless steel silos.
The plant can include groups of silos for rapid delivery or malt transfer systems to the lungs of the brewery. Other types of silos can be provided for the add-on components to obtain the various types of beer (e.g. corn to have lager beers). You can also have silos for dry by-products or for “grains” which have liquid residues and are very particular to store, always in rapid delivery groups.