- Typical capacity
- Units in this class commonly handle batches of 60-120 kg of green beans, with hourly throughputs of up to 480 kg/h.
- Roasting method
- Indirect hot air roasting systems are typical for this type of equipment, offering precise temperature control.
- Heating source
- Gas-fired heating elements are commonly used for efficiency and control in commercial roasters.
- Cooling system
- Pneumatically controlled cooling trays with water injection are standard for rapidly cooling roasted beans.
- Automation
- Automatic roast process control, often electromechanical and pneumatic, is typically featured for consistency.
- Ancillary equipment
- Integrated destoning, green coffee conveying, and afterburner systems are commonly included in complete roasting lines.
- Safety features
- Fire killers and various safety devices are standard on commercial roasting equipment.
- Power supply
- For this class of industrial equipment, a three-phase electrical supply (e.g., 400V, 50Hz in the UK) would typically be required.