600 TPD wheat flour milling project in Gansu province, China
1. Land & Total Area Requirements 1, Project start in 2018 and finishing project at 2020 Autum. Total area size 30,000 square meters (approx. 5 to 7.5 acres) . 2, Soil Bearing Capacity: Crucial engineering constraint. Grain storage areas exert massive physical stress up to 6,000 psf (pounds per square foot), while the main milling tower exerts upwards of 4,000 psf. Foundations require deep concrete pilling 3, Logistics Footprint: Dedicated heavy-vehicle loop roads with 15-meter radius turns to facilitate 40-ton container trucks and raw grain haulers.
2. Factory & Civil Construction Breakdown
Industrial processing at 600 TPD heavily relies on a vertical layout design to utilize gravity for continuous, cost-efficient material flow.
2. Factory & Civil Construction Breakdown Industrial processing at 600 TPD heavily relies on a vertical layout design to utilize gravity for continuous, cost-efficient material flow. A. Main Flour Mill Workshop (Milling Tower)
Footprint & Design: 3,000 square meters ground area, constructed as a 5 to 6-story reinforced concrete building (approx. 24.5 to 28 meters total height) Floor-by-Floor Engineering Function:5th Floor (Top): Cyclone dust collectors, high-pressure fans, and pneumatic transport receiver terminals.
4th Floor: High-square Plansifters (approx. 6–8 units) for strict size screening.
3rd Floor: Purifiers and bran brushers to refine semantic particle cleanliness.
2nd Floor: Flour streams blending systems, intermediate scales, and pneumatic suction piping network.
1st Floor (Ground): Heavy line-up of Automatic Pneumatic Roller Mills (approx. 30–37 units). Placing heavy machinery on the ground floor reduces dynamic vibration resonance throughout the building. 3. Automated Production Line Process The production workflow operates strictly via a centralized PLC Automation System (Programmable Logic Controller), managing sensors across all closed loops. Section 1: The Cleaning House (Pre-Treatment)
To optimize extraction rates and prevent machinery damage, wheat passes through intense cleaning loops: Intake & Pre-cleaning: High-capacity rotary scalper screens and magnetic selectors remove large straw fragments, cords, and magnetic metals.
Primary Cleaning: High-efficiency Vibrating Sieves classify by size, while Destoners fluidize wheat over vibrating deck plates to eliminate dense rocks and glass Surface Scouring: Heavy-duty vertical and horizontal Scourers strike the grain to peel away outer dust, husks, and micro-debris embedded in the wheat crease. Optical Sorting: High-definition Color Sorters run computerized grain checks, removing moldy kernels, ergot, or foreign grains via microscopic air blasts. Section 2: Moisture Conditioning (Tempering) An electronic Dampener measures continuous incoming grain volume and computes precise water injection ratios to achieve ideal milling moisture (typically 15.5%–16.5%).
Wheat rests in the tempering bins for 16 to 24 hours. This process toughens the outer bran skin (preventing it from shattering into fine flecks) and softens the starchy endosperm for clean separation. Section 3: The Milling & Separation Core Grinding Passages: Employs a complex matrix of 4–5 Break (B) systems, 2–3 Scratch (S) systems, and 8–12 Reduction (R) systems. Continuous processing cycles wheat through precision roller mills configured with specific corrugation grooves or smooth finishes.
Sifting & Grade Sorting: Pulverized material is immediately sucked upward pneumatically into multi-tier high square plansifters. Layered fine-mesh screens categorize particles into premium flour, intermediate semolina, or coarse bran. Purification: Middle-grade fractions pass across vibrating Purifiers coupled with upward air currents to cleanly skim off micro-bran, steering the purified endosperm back to reduction lines.
B. Warehouse & Silo Infrastructure
Raw Grain Silos: Construction of 3 to 4 assembly-type galvanized steel silos with a total capacity of 15,000 to 20,000 metric tons (approx. 30 days of backup reserve). Features include automated fluidizing cones, temperature cables, and aeration systems. [1, 2, 3]
Dampening / Tempering Bins: Positioned between raw storage and the milling line. Consists of 8 to 12 vertical concrete/steel bins capable of storing 1,000 tons of wet wheat for conditioning.
Finished Product Flour Warehouse: Single-story, high-ceiling (minimum 8 meters clearance) pre-engineered steel building covering 4,000 to 5,000 square meters. Must be thoroughly insulated, rodent-proofed, and humidity-controlled.
3. Automated Production Line Process
The production workflow operates strictly via a centralized PLC Automation System (Programmable Logic Controller), managing sensors across all closed loops. Section 1: The Cleaning House (Pre-Treatment)
To optimize extraction rates and prevent machinery damage, wheat passes through intense cleaning loops. Intake & Pre-cleaning: High-capacity rotary scalper screens and magnetic selectors remove large straw fragments, cords, and magnetic metals. Primary Cleaning: High-efficiency Vibrating Sieves classify by size, while Destoners fluidize wheat over vibrating deck plates to eliminate dense rocks and glass. Surface Scouring: Heavy-duty vertical and horizontal Scourers strike the grain to peel away outer dust, husks, and micro-debris embedded in the wheat crease. Optical Sorting: High-definition Color Sorters run computerized grain checks, removing moldy kernels, ergot, or foreign grains via microscopic air blasts. Section 2: Moisture Conditioning (Tempering)
Wheat rests in the tempering bins for 16 to 24 hours. This process toughens the outer bran skin (preventing it from shattering into fine flecks) and softens the starchy endosperm for clean separation.
An electronic Dampener measures continuous incoming grain volume and computes precise water injection ratios to achieve ideal milling moisture (typically 15.5%–16.5%). Section 3: The Milling & Separation Core
Purification: Middle-grade fractions pass across vibrating Purifiers coupled with upward air currents to cleanly skim off micro-bran, steering the purified endosperm back to reduction lines
Grinding Passages: Employs a complex matrix of 4–5 Break (B) systems, 2–3 Scratch (S) systems, and 8–12 Reduction (R) systems. Continuous processing cycles wheat through precision roller mills configured with specific corrugation grooves or smooth finishes.
Sifting & Grade Sorting: Pulverized material is immediately sucked upward pneumatically into multi-tier high square plansifters. Layered fine-mesh screens categorize particles into premium flour, intermediate semolina, or coarse bran.
4. Auto-Packing Machine Line & Logistics The final output moves systematically from storage bins into the fully automated packaging and handling wing. Flour Pre-Mixing & Blending System: Computer-guided multi-component batch mixers seamlessly integrate micro-nutrients, enzymes, or distinct grain flour formulations to match commercial buyer standards.
Automatic Packing Machinery: Multiple packaging lanes process 25kg to 50kg industrial woven polypropylene bags, alongside high-speed lines handling 1kg to 5kg retail paper bags. The system operates an integrated cycle of auto-bagging ➔ digital weighing ➔ vacuum extraction ➔ heat sealing/stitching.
Robotic Palletizing System: Mechanical articulated arm palletizers grab filled bags directly off conveyors, stacking them in overlapping grids onto wooden/plastic pallets.
To Market Fleet Logistics: Finished pallets are enclosed in stretch-wrap film and transferred into the warehouse or directly onto truck loading bays via forklifts, ready for distribution to bakeries, commercial distributors, and retail food chains. To refine this project blueprint, could you clarify:
Do you require a preliminary utility consumption profile? (Power in KW, water supply needs for the dampening line).
What is the geographic location for this setup? (To evaluate wind, seismic loads, and structural foundation norms).
What specific grades of flour will be produced? (e.g., high-gluten bread flour, cake flour, or local flatbread flour).
project view
