Probat - Probat GE12

Applications & Use Cases

• Artisan coffee shops and micro-roasteries for small-batch production.
• Speciality coffee businesses focused on single-origin or custom blends.
• Research and development in coffee flavour profiles and roasting techniques.
• Educational institutions for barista training and coffee science courses.

Typical Specifications

Typical batch capacity

For this class of equipment, typically 12kg of green coffee per batch.

Roasting mechanism

Commonly drum roasting, offering consistent heat transfer and control.

Power supply

Units of this type commonly require a three-phase electrical supply, with voltage varying by region.

Heating method

Historically, Probat GE series roasters were often gas-fired, though electric conversions or original electric models are also found.

Cooling method

Typically features an integrated cooling tray with an agitator and fan to rapidly cool roasted beans.

Footprint

For a 12kg roaster, expect a footprint requiring dedicated space, typically around 1.5m x 1m, plus clearance for operation and maintenance.

Construction material

Robust construction, commonly using cast iron and heavy-gauge steel for durability and heat retention.

Frequently Asked Questions

• What maintenance is typically required for a vintage Probat GE12?

  Regular cleaning of the roasting drum, cooling tray, and chaff collector is essential. Periodic inspection and lubrication of moving parts, along with checking electrical or gas components, are also common.

• Can a vintage roaster like this be updated with modern controls?

• What are the considerations for installing a Probat GE12?

• Are spare parts readily available for older Probat models?

• What is the expected lifespan of a well-maintained vintage Probat roaster?