- Typical capacity
- For this class of equipment, a 10kg batch capacity is common, suitable for small-scale commercial operations.
- Power supply
- Units of this vintage typically require a three-phase electrical supply for the motor and heating elements, though some may have been converted or adapted.
- Heating method
- Vintage roasters commonly utilise gas (natural gas or LPG) for the primary heating, with electrical components for controls and drum rotation.
- Footprint
- A 10kg roaster typically requires a dedicated space, often around 1.5m x 1m, plus clearance for ventilation and operation.
- Materials
- Constructed predominantly from cast iron and steel for durability and heat retention, common for equipment of this era.
- Control type
- Older units commonly feature manual or semi-manual controls for drum speed, airflow, and temperature, requiring skilled operation.