Probat

• Small-scale commercial coffee roasting operations.
• Speciality coffee shops looking to roast their own beans.
• Pilot plants for coffee bean research and development.
• Training facilities for aspiring coffee roasters.

Typical batch capacity

For this class, typically 10-12 kg per batch.

Heating method

Commonly gas-fired, as indicated by the 'bottled gas' description.

Power supply

Typically requires a single-phase electrical supply for controls and motors, commonly 230V, 50Hz in Europe.

Footprint

Units of this type typically have a compact footprint, suitable for smaller production areas.

Cooling

Usually includes an integrated cooling tray and fan system to rapidly cool roasted beans.

Construction material

Often constructed from durable materials such as cast iron and stainless steel for longevity and heat retention.

• What maintenance is typically required for a used Probat LP12?

  Regular cleaning of the roasting drum, cooling tray, and chaff collector is essential. Periodic inspection of burners, motors, and electrical components is also recommended.

• Can this roaster be converted to natural gas from bottled gas?

• What are the typical installation requirements for an LP12?

• Does a used Probat LP12 typically come with profiling capabilities?

• What is the expected lifespan of a well-maintained Probat LP12?

Used roasters are valued for their durability and cost effectiveness in food processing operations. Buyers typically prioritise even heat distribution, temperature control consistency, and robust construction when selecting secondhand units. Industry sentiment favours roasters from established manufacturers known for reliable performance. Key considerations include maintenance history, heating element condition, and capacity matching operational requirements. Well-maintained roasters often deliver dependable service across coffee roasting, nut processing, and other food applications, making them sound investments for processors seeking to minimise capital expenditure.

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