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Mysore Drier Tech
E-nnovation In Rice Technology
Continuous steaming · vertical pressure system
MDT On-Line Cooker
The modern alternative to batch steaming. Soaked paddy flows continuously through a vertical pressure column, so every grain receives the same precisely timed steam treatment — uniform colour and cooking quality, batch after batch.
Every grain cooked the same
In batch steaming, one vessel can come out slightly different from the next — and that variation shows up as uneven colour and inconsistent cooking quality in the bag your buyer opens. The MDT on-line cooker removes it. Soaked paddy is fed steadily through a vertical pressure column, and each grain gets an identical time-and-temperature treatment on the way through.
Fabricated in thick stainless-steel plate with an in-built steam distributor system, the cooker spreads steam evenly through the grain — preventing roasting and preventing black heads. An integrated bed cooler brings the paddy down evenly before it moves on to drying.
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Uniform grain colour and cooking quality, batch after batch
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Continuous throughput — no batch-to-batch variation
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In-built steam distributor prevents roasting and black heads
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Uses less steam than conventional batch systems
Type
Construction
Operation
Steam pressure
Capacity range
Cooling
Control
Retrofit
Continuous vertical pressure cooking system
Thick stainless-steel plate, in-built steam distributor
Continuous in-line steaming (replaces batch vessels)
Controlled low-pressure steaming ~0.8–2 bar
Matched to plant throughput — 10 TPH to 25 TPH
Integrated bed cooler on discharge
Manual or PLC with auto steam valves
Integrates into existing parboiling & drying plants
How it works
Feed · cook · cool
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Feed: soaked paddy enters the top of the vertical column at a controlled, continuous rate.
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Cook: steam is distributed evenly through the grain bed under controlled pressure, gelatinising the starch uniformly.
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Discharge: cooked paddy leaves the bottom of the column at a steady rate — a smooth feed to the driers, with no surges.
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Cool: the integrated bed cooler brings grain temperature down evenly, protecting quality before drying.
In the line
Where it sits in your plant
The on-line cooker is positioned after the soaking tanks and ahead of the drying sections — turning parboiling into one continuous flow of soak, cook, cool and dry. Because it integrates into plants already running, it is a practical upgrade for an existing mill, not only a new build.
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Retrofits into existing parboiling and drying plants
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Pairs with PLC control, auto steam valves and temperature control
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Stainless-steel construction — hygienic and low-maintenance