Why is stone mill grinding slow?

Why is Stone Milling Slow?

The main reasons for the slow speed of stone milling include:

• Human Operation Limitations: Stone mills rely on manual rotation or movement of the stones by the operator. Limited human physical strength prevents high-speed rotation, resulting in lower efficiency compared to modern electric grinders.
• Low-Speed Design: Stone mills are designed for gentle grinding to avoid heat generated by high-speed friction, which can damage food flavors and nutrients (such as vitamins in grains). Therefore, a slow process is prioritized.
• High Friction: The rough surface of the stones creates significant resistance during grinding, requiring more force to operate and making it difficult to increase speed.
• Small Batch Processing: A stone mill can only process a small amount of material at a time (e.g., a small quantity of grains or spices). Processing large quantities requires repeated operations, extending the overall time.
• Inherent Characteristics of Traditional Technology: As a traditional tool, stone mills lack the acceleration mechanisms (such as gears or motors) found in modern machinery. Their optimization focuses on preserving the original flavor of food rather than speed.