Mixing the beans in the optimum manner is crucial to achieving a homogeneous and reproducible bean appearance. For this reason all PROBAT roasters have been based on the same principle for more than 150 years – the strict separation of movement and air.
The PROBAT shop roasters also mainly mix the beans mechanically. A specially developed shovel mechanism in all machine sizes moves the beans in the horizontally lying roasting drum – the heart of the PROBAT shop roasters. This guarantees the best-possible mixing at a set rotation speed. Inside the roaster, the beans move along precisely defined paths. A controlled flow of hot air, which is guided both through as well as around the roasting drum, roasts the beans via convection with minimum drum contact. The result is maximum roasting flexibility with different roasting profiles for full aroma development of the roasted coffees.
The optimum mixing of the beans ensures a homogeneous and reproducible bean appearance.
The controlled flow of hot air allows maximum roasting flexibility with different roasting profiles for full aroma development of the roasted coffees.