German probat coffee bean roaster-probat roaster China agent

German probat coffee bean roaster-probat roaster China agent

1. PROBAT SATURN centrifugal roaster series, the baking capacity in a single furnace ranges from 32kg to 640kg

2. PROBAT JUPITER tangent roaster series, with a baking capacity of 50,750kg per furnace.

3. PROBAT NEPTUNE drum roaster series, with a baking capacity of 80,640kg per furnace.

4. PROBAT COLOMBO NOVA series roaster with a baking capacity of 120,500kg in a single furnace

5. PROBAT BASIC basic roaster series, with a baking capacity of 150kg to 450kg per furnace.

6. Boutique coffee roaster series, with a baking capacity of 1kg to 50kg in a single furnace.

PROBAT's bean baking equipment, Probatino with capacity 1.2kg, and drum design for 5kg and 12kg Probatone PROBAT? The method of rolling back and forth, together with the unique leaf design, keeps the coffee beans in a state of stir-frying forever, ensuring that the beans are heated evenly.

The baking method, which combines the advantages of direct fire and hot air, is the mainstream of commercial baking machines at present. Semi-direct-fire baking is actually similar to direct-fire baking, but because there are no holes in the outer wall of the baking container, the flame will not directly touch the coffee beans. In addition, a ventilation device is added to introduce the hot air from the outside of the baking container into the baking room to improve baking efficiency. Another function of this ventilation device is to suck out the exfoliated silver skin (the film attached to the outer layer of coffee seeds). Prevent the silver skin from burning because of high temperature in the baking room, thus affecting the taste of coffee beans.

Semi-direct fire semi-hot air machine has the advantages and disadvantages of both direct fire type and hot air type, but its heating mode is changed according to the adjustment of hot air and boiler speed. The larger the hot air, the faster the speed is, the closer it is to the hot air type; on the contrary, the closer it is to the direct fire type.

As the name implies, the direct fire is to heat the coffee beans directly with a flame. Up to now, the "fire" of direct fire not only includes general flame (including gas furnace fire and charcoal fire), but also includes infrared and electric heating pipe.

Advantages: the baking time is long, so the caramelization reaction is sufficient and the flavor is rich.

Disadvantages: it is easy to cause uneven baking, and if the heat is not well controlled, it is easy to scorch coffee beans and form a bitter taste.