Probat - Probat P12 – Type 1

Applications & Use Cases

• Small to medium-scale commercial coffee roasting operations.
• Speciality coffee shops and micro-roasteries producing their own beans.
• Research and development in coffee bean processing.
• Educational institutions for barista and roasting training.

Typical Specifications

Typical batch capacity

For this class of equipment, batch sizes commonly range from 6kg to 12kg of green coffee.

Power supply

Units of this type typically require a 3-phase electrical connection. This specific unit is set up for LPG Propane Gas.

Roasting method

Probat P-series roasters commonly utilise a drum roasting method, combining conductive and convective heat transfer.

Cooling

An external cooling tray with an agitator and fan is typically included to rapidly cool roasted beans.

Chaff collection

An external cyclone is standard for separating chaff from the hot air stream, as noted for this unit.

Automation level

Units of this type often feature semi-automatic controls for temperature and airflow, with manual intervention for profiling.

Footprint

The overall footprint, including the roaster and external cyclone, typically requires a dedicated area of approximately 2m x 1.5m, plus access space.

Frequently Asked Questions

• What is the typical lifespan of a Probat P12 roaster?

  Probat roasters are known for their robust construction. With proper maintenance, units of this type can operate reliably for many decades.

• What kind of maintenance does a Probat P12 require?

• Can this roaster be converted to natural gas?

• Is a destoner a standard inclusion with roasters of this type?

• What is the significance of an 'external cyclone'?