The investigation was undertaken in order to find out the performance of continuous type sugarcane juice clarification. Because sugar cane juice darkens quickly after extraction due to the oxidation of some of its constituents harming its commercialization thus requiring rapid consumption. If stored, sugar cane juice must be clarified since it darkens minutes after extraction due to the oxidation of some of its components (especially chlorophyll and polyphenolic compounds), which can negatively affect its consumption. About 50-60% of the cane produced, which is utilized for the production of jaggery and khandsari. The quality of this sweetener depends on the efficiency of clarification process of sugarcane juice. Like any other colloidal solution, cane juice is heterogeneous in nature and due to various sized particles colour of juice is developed. The quality and price of jaggery is governed by its external features like colour and texture and hence the production of good quality jaggery depends on its juice composition and extent of clarity of sugarcane juice used. In jaggery industry, the cane juice is generally clarified in batch process which is very unhygienic. Hence to avoid this drawback, the continuous type sugarcane clarifier is developed. The pH and Optical density obtained 5.2 and 2.003 for fresh cane juice as well as pH for clarified juice 7.6 and 0.44 through continuous type sugarcane juice clarification.The degree brix of fresh cane juice was obtained 25° and 21° found for clarified juice.