In the Ayurvedic industry, especially for Chyawanprash production, the requirements for a steam kettle are unique. Because Chyawanprash is highly acidic (due to Amla) and extremely viscous (thick), you cannot use a standard food kettle.

For FRY-TECH, the industry standard has moved toward SS 316L contact parts and high-torque scrapers.

1. Amla Steamer (Pre-Processing)

Before making the paste, Amla must be steamed to soften it for de-seeding.

• Type: Atmospheric Steam Cooker or Jacketed Pressure Vessel.
• Mechanism: Amla is placed in perforated SS trays or a rotary drum inside the steamer. Direct steam injection softens the fruit in 15–20 minutes.
• Capacity: 100 kg to 2,000 kg per batch.

2. Chyawanprash Mixing & Cooking Kettle

This is the "Heart" of the Ayurvedic plant. It must handle the heavy "Kwath" (decoction) and "Pishthi" (Amla paste).

• Material of Construction (MOC): SS 316 for all contact parts (to resist Amla’s acidity) and SS 304 for the outer jacket.¹
• Scraper System: Must have Spring-loaded Teflon (PTFE) Scrapers.² Standard stirrers will fail because Chyawanprash sticks and burns (chars) easily.
• Tilting Mechanism: Manual or Hydraulic tilting for discharging the thick paste.
• Standard Sizes: 250L, 500L, and 1,000L.

Important Technical Tip for New One Machine Fry-Tech:

The "Burn" Factor: Chyawanprash contains honey and sugar, which caramelize and burn at the bottom of the kettle if the scraper isn't perfect. Always insist on a Bottom-Entry or Heavy-Duty Top-Entry Scraper with a 2 HP or 3 HP geared motor to ensure it can turn the paste when it becomes thick and cold.