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Post by bombadil on May 2, 2013 9:06:58 GMT -5
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Post by lyndon on May 4, 2013 3:26:17 GMT -5
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Post by cheebs on May 4, 2013 13:22:14 GMT -5
The Santhas that are sold for chocolatemaking have an extra fan and ventilation holes. Same for the small Cocoatown grinder. Without them the wet grinder will overheat.
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Post by anish on May 5, 2013 21:10:35 GMT -5
Wet grinders are used to grind rice batter, especially in south India. With grounded batter South Indians make tasty Idli, Dosa, ...etc. Here in each and every house their is one wet grinder and in restaurants its bigger commercial models. Wet grinders gone through a lot of design changes staring from stone mortar and pestle and Finlay got this Melanger type design. Now most modern continues batter grinders are also available for commercial use. Most of the wet grinders are made in Coimbatore a South Indian town. For grinding rice batter we have to run wet grinders continuously for two or three hours only. So most of the wet grinders are meant for running only two to three hours in a room temperature of about 36% Celsius to 45% Celsius. As Cheebs mentioned, we can continuously run it only if, the motor don't over heat. To prevent over heating, a simple cooling fan, focusing the electric motor can be attached, with sufficient ventilation. I usually remove the plastic cover of the motor and focus a small table fan towards the motor. But it is not advised for others. Their is a big market for wet grinders in South India and so many companies big and small are manufacturing wet grinders here.
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