![]() Since the flames are not in direct contact with the drum, its surface remains cooler. In these machines, hot air from the burner chamber is passed through the drum. This is especially the case in machines with a single-wall drum, which is thinner and hence heats up more, or with inadequate separation between the burner and drum.Ĭlassic drum roasters offer better thermal stability compared to others, however their response to gas changes is relatively slow.įor the reasons outlined above, you should consider ordering a double-walled drum with a burner with the appropriate energy ratings (BTU/ hr or kJ/ hr).īest for: A great option for a café wanting to start roasting in-house or a roaster looking to upgrade. While they’re generally reliable, they can be prone to generating too much heat. These roaster feature a drum rotating over a gas flame - a classic design usually found in small-capacity coffee roasters.Ī fan is used to pull hot air from the burner, through the drum, and out of the roaster. There are two ways to categorise commercial coffee roasters: by their configuration and/or their capacity (the weight of the beans they can roast in each batch).Ĭoffee-roaster configurations Classic drum roasters If you’re in the market for a commercial coffee roaster, our buyer’s guide can help you zero in on a machine suitable for your business.
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