Probat P12 Type 2 SSG2 PC

• Artisan coffee shops and micro-roasteries for small-batch production.
• Speciality coffee businesses requiring precise roast profile control.
• Pilot plants for developing new coffee blends and roast profiles.
• Educational institutions for barista training and coffee science courses.

Typical batch capacity

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

Heating medium

Units of this type are typically gas-fired, often configurable for Natural Gas or LPG.

Electrical connection

A 3-phase electrical supply is commonly required for the motors and control systems.

Control system

Modern units like the P12 Type 2 SSG2 PC typically feature integrated PC-based control for roast profiling and data logging.

Cooling

An integrated or external cooling tray system is standard for rapidly cooling roasted beans.

Chaff collection

An external cyclone and associated pipework are typically included for efficient chaff separation.

Footprint

While specific dimensions vary, these roasters are designed for efficient use of space within a production environment.

• What maintenance is typically required for a Probat P12?

  Routine maintenance typically involves cleaning the cooling tray, cyclone, and exhaust ducts, along with checking burner components and motor functionality. Annual professional servicing is recommended.

• Can this roaster be converted to run on LPG if currently set up for Natural Gas?

• What are the typical installation requirements for a roaster of this size?

• Is training usually provided for operating a Probat P12?

• What is the expected lifespan of a well-maintained Probat P12?

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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