Production capacity
  • Beans
    18 kg/h
  • Maximum consistency roasting
  • Easy to maintain
  • Different roast profiles
  • Cancerogen reduction
  • Roasting in hot air
  • Consulting and training
Batch size capacity
3 kg
Efficiency
18 kg/h
Roast time
7-10 minutes
Line composition
  1. Feeding hopper
  2. Roasting zone
  3. Cooling tray
  4. Control display
Feeding hopper
1
Roasting zone
2
Cooling tray
3
Control display
4
Cacao roaster 3 kg

Roasting in hot ​airflow

Clean taste, high efficiency

During the roasting process, ​cacao beans are surrounded by hot air with heat reaching the core of ​the bean. This method is far more effective ​when compared with ​roasting ​using a traditional drum roaster​ ​in which cacao beans receive excess heat at the point of bean surface contact with the drum. Instead of damaging cacao husks with subpar bean heating,​ roasting​ using air will produce a clean taste​ which is crucial for chocolatier specialists working in ​the ​bean-to-bar ​niche.

Absolute control over the process

"Typhoon profile" + "Cropster" & "Artisan" = maximum convenience for stable work!

It is crucial to maintain the profile during a roast upon which depends taste, flavor and color qualities of the roasted product. Roaster master needs to select the right parameters to develop individual taste and flavor descriptors for ​coffee of a special sort and origin. Typhoon Profile System 3.0 will allow you to create and ​store ​professional ​profiles for ​coffee roasting. Standard models include touch-screen panels to set and control the system.

Specifications
  • Dimensions
    1370 х 1675 х 990
  • Heat source
    Electric heater
  • Heating power
    11,5 kW
  • Total consumption
    14 kW
  • Voltage
    380-400 V
  • Weight
    300 кг