Fluid-bed technology is a careful and quick method for roasting cacao. It is probably the most convenient technical solution for chocolatier specialists working in the bean-to-bar n iche today.
Cocoa roaster 3 kg
Capacity - 3 kg
Roast time - 8-15 min
Efficiency - up to 18 kg/h
Heat source - Electric heater
Roasting in hot airflow
Clean taste, high efficiency
During the roasting process, cacao beans are surrounded by hot air with the 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 a t the point of bean surface contact with the drum. Insteadofdamagingcacaohuskswithsubparbeanheating, roastingusingairwillproduce 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 o f 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.