Automatic Cashew Shelling Production Line

The cashews are processed by high-temperature baking. The purpose of this step is to volatilize the oil in the cashew shell through high temperature to prevent the workers' hands from being corroded by cashew shell oil during the processing process. The baking process is carried out in a boiler over 100°C, and undergoes disinfection, insecticide and sterilization to prepare for subsequent processing.

The fresh cashews will enter the automatic drying stage after high-temperature fumigation. The new cashew dryer uses the principle of air energy heat pump and sets the drying parameters through the PCL computer intelligent control system to remove most of the moisture from the shelled cashews until the shell cracks and the kernel and the shell are initially split.

After high-temperature baking and automatic drying, the cashews enter the shelling and peeling stage. This step is the most difficult and troublesome, because the hardness of the cashew shell and the corrosiveness of the shell liquid, coupled with the brittleness of the kernel, make processing a key step in the production of cashews.

All process not only helps the subsequent shelling, but also the dried shell can be extracted and squeezed for use as an auxiliary material for making paint.

Through mechanical shelling or professional manual shelling (operators need to take skin protection measures) and peeling processes, the off-white cashew kernels finally take off the heavy shell and reveal their true colors.