Setting up an automatic dal plant with a capacity of 2 tons per day involves several key components and considerations. Here’s a general overview:

1. Plant Layout and Design

• Space Requirement: Ensure you have enough space for machinery, storage, and processing areas.
• Flow Design: Design a streamlined layout to minimize movement and handling.

2. Machinery Required

• Cleaning Machines: To remove impurities from raw pulses.
• Soaking Tanks: For soaking the pulses before processing.
• De-Husking Machines: To remove the outer husk of the pulses.
• Splitting Machines: To split the de-husked pulses into dal.
• Sorting and Grading Machines: For quality control and packaging.
• Packaging Machines: Automatic packing for finished dal.

3. Raw Materials

• Pulses: Identify reliable suppliers for high-quality pulses (e.g., lentils, chickpeas).

4. Utilities Required

• Water Supply: For cleaning and soaking.
• Electricity: Ensure adequate power supply for machinery.
• Waste Management: Plan for disposal or repurposing of husks and waste.

5. Labor and Management

• Staffing: Hire skilled operators for machinery and quality control personnel.
• Training: Provide training on equipment handling and safety protocols.

6. Regulatory Compliance

• Licenses: Obtain necessary licenses and certifications for food processing.
• Quality Standards: Adhere to food safety and quality standards.

7. Financial Planning

• Initial Investment: Estimate the total cost of machinery, setup, and raw materials.
• Operational Costs: Calculate ongoing expenses (labor, utilities, maintenance).

8. Marketing Strategy

• Target Market: Identify potential customers (retailers, wholesalers, etc.).
• Branding and Packaging: Develop attractive packaging and branding to stand out