The cassava presser squeezes water out of grated cassava mash before garri frying or fufu and starch making. It replaces the slow method of tying sacks under heavy stones. Even pressing gives drier, cleaner mash, which fries faster and keeps better. Screw-type manual and hydraulic models exist, with batches of about 50 to 500 kg. Manual models need no power, which suits rural processing sites.
Product details
- Type: cassava mash dewatering press
- Models: manual screw or hydraulic
- Batch: about 50 to 500 kg of mash, by model
- Material: stainless steel or heavy mild steel; food-contact parts food-grade
- Power: none for manual model
How to use
- Peel, wash and grate the cassava.
- Put the mash in a clean, strong pressing sack and place it in the chamber.
- Turn the screw or work the hydraulic lever to apply even pressure.
- Leave under pressure for about 3 to 6 hours, depending on how wet the mash is.
- Release, remove the sack, and sieve the mash before frying.
Safety and maintenance
- Wash the chamber and plates after every batch to avoid sour residue.
- Grease the screw thread or check hydraulic oil as the manual says.
- Do not overload past the rated batch size.
Frequently asked questions
Which model is this, manual or hydraulic?
Both types exist. Ask us on WhatsApp which model and batch size the current price covers.
How long should I press cassava mash?
About 3 to 6 hours, depending on moisture and whether you ferment before or during pressing.
Can I use it for starch production?
Yes. It dewaters mash for garri, fufu, lafun, starch and flour.
Delivery
We deliver across Nigeria. Orders within Oyo State of ₦200,000 and above ship free, or you can pick up from our store. Need advice on the right product or quantity? WhatsApp us on 0810 845 2311.
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