Drum roasting is the most common roasting method. Here, the coffee is roasted in a drum that rotates around a horizontal axis. The PROBATONE shop roasters use specially developed shovel mechanisms to move the beans inside the drum. A surface burner heats up the roasting air before it is sucked through the back wall of the drum as well as guided around it, thus roasting the beans not only via convective but also conductive heat transfer. With roasting capacities ranging from 17 to 85 kilograms of roast coffee per hour (kg/h), the PROBATONE shop roasters are particularly suitable for small to medium-sized roasting facilities with high-quality demands on the end product.
Probatone
Drum roasting is the most common roasting method. Here, the coffee is roasted in a drum that rotates around a horizontal axis. The PROBATONE shop roasters use specially developed shovel mechanisms to move the beans inside the drum. A surface burner heats up the roasting air before it is sucked through the back wall of the drum as well as guided around it, thus roasting the beans not only via convective but also conductive heat transfer. With roasting capacities ranging from 17 to 85 kilograms of roast coffee per hour (kg/h), the PROBATONE shop roasters are particularly suitable for small to medium-sized roasting facilities with high-quality demands on the end product.
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