Otto Swadlo - Otto Swadlo V12g

Applications & Use Cases

• Small to medium-scale coffee roasting operations.
• Speciality coffee shops and artisanal roasteries.
• Pilot plants for coffee blend development.
• Educational institutions for barista training and roasting courses.

Typical Specifications

Typical batch capacity

For this class of equipment, capacities commonly range from 10kg to 15kg per batch.

Power supply

Units of this type typically require a three-phase electrical supply for motors and controls, alongside a natural gas or LPG connection for the burner.

Heating method

Commonly uses direct flame or hot air convection, typically fuelled by natural gas or LPG.

Roasting time

A typical roast cycle for this capacity can range from 12 to 20 minutes, depending on the desired roast profile.

Footprint

While specific dimensions vary, units of this capacity generally require a floor area of approximately 1.5m x 1.5m, plus space for cooling and ventilation.

Automation level

Vintage units are typically manually operated, though many are upgraded with modern temperature probes and software for roast profiling.

Frequently Asked Questions

• What maintenance is typically required for a vintage roaster?

  Regular maintenance commonly includes cleaning the roasting drum and chaff collector, checking burner efficiency, and inspecting bearings and drive mechanisms. Refurbishments often involve replacing wear parts like bearings and seals.

• Can this type of roaster be converted to run on different gas types?

• How important is a cooling tray for a roaster of this size?

• Are spare parts readily available for vintage roasters?

• What are the typical ventilation requirements for a roaster of this capacity?