Industrial coffee roasters are an essential device in the coffee market today. It serves as the ripening of raw coffee beans and brings the best coffee flavor to users.
About the coffee roaster
Coffee roasters are devices that make nine coffee beans. Coffee roasters will have different mechanisms of operation, so that coffee after roasting can ensure the most standard taste of coffee.
The history of coffee roasters in the world goes through many stages, from the original roasting machine to the increasingly modern device. Roasting more coffee can significantly help the coffee beans taste the best after burning.
Currently, coffee roasters are like a particular form of the oven to ripen coffee with hot air blowing into the roasting cage; the coffee beans are stirred continuously to ripen each roast batch.
Today’s popular roasters include traditional cage roasters, indirect roasters, pipe roasters, and circulating roasters.
The circulating roaster uses exhaust, treatment, and reuse flow into the roasting process. Each type of roaster has its pros and cons, although no roaster is as popular as a traditional cage roaster.
Popular types of industrial coffee roasters
– Basic cage roaster
Traditional cage roasters consist of cylindrical iron or hard cages located horizontally on the shaft, an open-end, placed on a fire source. The fire source will heat the roasting cell and the air inside the roasting cage. A suction fan is installed to suck hot air in the roasting cage, smoke, steam, silk shell, ash. Get out of the roasting cage by the exhaust pipe. Roasting cages rotate continuously, mixing the beans well as they absorb the transmitted heat when in direct contact with the hot roasting cage wall and the convection heat from the airflow in the roasting cage.
When the roasting batch is finished, the roaster will open the roasting cage door flush the coffee down the cooling tray while the island wings continuously, turning the coffee well. The suction fan will suck the air through the cooling tray to help the coffee beans cool down.
– Indirect heat transfer roasting cage
That is a roaster with hot air blown from the combustion chamber into the roasting cage. This type of machine will not directly contact the roasting pan. The roaster can heat highly but still avoid the risk of facial fire particles. Like traditional cage roasters, the roasting cage of the roaster indirectly reverses the seeds continuously while roasting and discharging the roots down the cooling tray when the roasting batch is finished.
– Tube coffee roaster
The principle of operation of the pipe roaster, using hot airflow at high velocity, blows into the roasting tube containing the grain and makes nine seeds. Because the proportion of coffee beans is only gradually reduced when roasted, to ensure that the coffee beans are evenly turned in, the tube must use a strong airflow when starting to burn and decrease progressively with the roasting batch.
Most tube roasters do not have their cooling tray; instead, the machine will suck the air outside through the combustion chamber and blow into the roasting tube to cool at the end of the roasting batch.
The leading heat transfer tube roaster is convective. The air is heated in the combustion chamber, blowing into the roasting tube, then dust, ash, silk shells are retained at the silt, and the exhaust is exhausted by the chimney. The coffee filling put into the roasting tube through the container tray is stirred evenly by the hot air blown from the combustion chamber, the roasting batch ends, the outlet discharges down the coffee.
– Circulating coffee roaster
In contrast to the one-way roasters listed above, the circulating roaster recovers some of the emissions, treatment, and reuse, thus minimizing fuel consumption in the roasting batch. These roasters are becoming increasingly popular because of the advantages of fuel efficiency, limiting facial burned grains, creating a stable and uniform roasting cage environment.
A stable roasting cage environment is beneficial in improving the ability to roast automatically with software according to the roasting parameters of the roaster. The only disadvantage of this type of machine is the risk of coffee being contaminated with the smell of smoke due to reusing hot gas sources if the hot gas is not treated correctly and effectively.
Each type of roaster will have its use characteristics, roasting nine coffee beans with different mechanisms. And each roaster will also have various options to find good machines that fit their needs.