Probat

• Small-batch coffee roasting for independent cafes and micro-roasteries.
• Developing roast profiles for new coffee beans.
• Producing specialty coffee for direct-to-consumer sales.
• Educational purposes in coffee training centres.

Typical batch capacity

For this class of equipment, typically 5 kg per batch.

Power supply

Commonly found on units of this type, often 3-phase electrical power, with gas for the burner (propane or natural gas).

Heating method

Direct flame or hot air, typically gas-fired for the roasting process.

Roasting time

Typically 12-20 minutes per batch, depending on desired roast profile.

Cooling method

Integrated cooling tray with fan, essential for quickly stopping the roast.

Footprint

Units of this size typically require a dedicated space of approximately 1.5m x 1m, plus ventilation.

• What kind of ventilation is required for a coffee roaster of this size?

  A dedicated exhaust system is crucial to remove smoke and chaff. This typically involves ducting to an external vent, often with a chaff collector.

• Can this roaster handle different types of coffee beans?

• What maintenance is typically involved with a used Probat LP 5?

• Is specialist installation required for a roaster like this?

• What are the common wear parts on a Probat LP 5?

Used roasters are valued for their durability and cost effectiveness in food processing operations. Buyers typically prioritise even heat distribution, temperature control consistency, and robust construction when selecting secondhand units. Industry sentiment favours roasters from established manufacturers known for reliable performance. Key considerations include maintenance history, heating element condition, and capacity matching operational requirements. Well-maintained roasters often deliver dependable service across coffee roasting, nut processing, and other food applications, making them sound investments for processors seeking to minimise capital expenditure.

Visión general para este tipo de maquinaria