| Specification Attribute | Technical Value |
|---|---|
| Motor Power | 1.5 HP |
| Power Source / Voltage | Electric / 220V - 230V Single Phase |
| Body Material | Food-Grade Stainless Steel (SS) |
| Stone Type & Size | Emery Stone, 150 mm (6 Inch) |
| Grinding Capacity | 12 to 15 Kg/Hr (Depending on Grain Type) |
| Motor Speed | 1440 RPM |
| Hopper Capacity | 4.5 to 5 Kg |
| Operation Mode | Semi-Automatic |
| Weight | Approx. 32 Kg |
1.5 HP Stainless Steel Stone Atta Chakki is a reliable grinding machine built for fresh daily flour. It uses a strong electric motor and balanced natural stones to crush grains smoothly. The body uses food-grade stainless steel to prevent rust and keep every batch clean. It is simple to start, easy to clean, and fits easily on small countertops or workshop platforms.
Heavy-Duty 1.5 HP Motor: Delivers smooth, continuous rotation for daily grain processing.
Natural Emery Grinding Stones: Durable stone pair grinds hard grains without overheating.
Stainless Steel Body: Rust-proof cabinet keeps flour hygienic and cleans with a single wipe.
Adjustable Texture Regulator: Choose between fine flour for soft rotis or coarse grain for porridge.
Low Heat Operation: Retains vital grain nutrients, aroma, and natural taste.
Grinding whole wheat into fine flour for daily cooking.
Crushing dry pulses and lentils into fresh gram flour (besan).
Milling white rice and millet for regional flatbreads and batters.
Cracking coarse corn and mixed grains for healthy cereals.
Technical Benefits The heavy-duty motor operates on a standard single-phase household supply, saving energy while delivering consistent torque. A balanced stone assembly cuts down excess machine vibration and rattling. Furthermore, smooth grain feeding prevents internal blockages, ensuring a uniform flour output rate from start to finish.
Household kitchens needing daily fresh whole wheat flour.
Small grocery stores offering on-demand grain milling services.
Rural flour kiosks, tea stalls, and small canteens.
Organic food shops and micro-bakeries requiring specialty grain flour.
Unlike high-speed steel blades that heat up and burn vital bran nutrients, the slow-friction stone milling method keeps flour cool. This protects fiber, protein, and flavor. The enclosed stainless steel structure also prevents flour dust leaks, keeping your work area clean and safe throughout the milling run.
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