Roasting Equipment

Roasting involves extended exposure to heat in an oven or over a fire. Depending on your end product, roasting equipment makes sure that the raw materials you put in undergo even roast intensity before they are transferred for further processing. Some roasting technologies may also be used for other cooking requirements, including toasting and drying. When thinking about roasting, the idea of roasted coffee comes to mind. However, there are a wide array of food products that go through a roasting process. For example, nuts such as almonds and cashews go through a roasting machine

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One of the most important decisions you will make while in the process of choosing a coffee roaster is, without a doubt, size. Determining what type of system to purchase can be just as difficult of a decision as there are many different types of Coffee Roasting Machines from which to choose.

The coffee roasting process involves heating the coffee beans to induce The Maillard Reaction. This is usually achieved with a mixture of convective and conductive heat transfer. But how does this help you decide what type of roaster is your best fit? Here at BURNS, we would like to provide some information about different roasting machine configurations; how each one transfer heat to the coffee beans, and the pros and cons of each design.

Solid Drum Roasters

Types of Coffee Roasting Machines that feature Drum Roasters are the most widespread roasters in the business. These machines roast coffee by heating a rotating drum. The beans receive both conductive heat transfer from the surface of the drum as well as convection from the ambient air. The simple design of a Drum Roaster lends itself well to a variety of heat source choices, flexible manual/automatic processes, longevity of its moving parts, and a variety of sizes. If you are looking for a dark roast profile, a drum roaster is the way to go; they produce more consistent dark roasts than any other type of roaster. One of the big drawbacks to watch with a drum roaster is that some beans will get burnt that are in contact with the drum. This makes it a little bit harder to duplicate roast profiles if you are not used to the specific roaster; however, there are some work arounds in the design of the drum to lessen this.

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Single Wall Drum

The single wall drum roaster is your typical drum roaster. It contains a burner that heats the drum from underneath as it rotates, and the drum in turn heats the coffee beans through conduction. This lends itself to inconsistent roasts batch to batch because of the energy retained in the drum.

Double Wall Drum

The double wall drum roaster is a more refined drum roaster that uses the air between the two walls as insulation. Consequently, the beans have time to receive more convection heating. This technology allows the inner wall to stay a bit cooler during roasting, leading in turn to more consistent roasting and fewer scorched beans from batch to batch. The roaster seen below is a great example of this double wall roasting technique.

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