Revolutionary coffee roasting technology for industrial production volumes
Which is better? The traditional drum roaster or the innovative air roaster? "The Typhoon 30 kg hybrid can be either a conduction roaster or an air roaster. You choose your preferred type of heat transfer for best results.
Choose your preferred amount of heat transfer!
More convection or more conduction? You decide.
Сhoose among 3 options: 10% drum and 90 fluid-bed, 50% drum and 50% fluid-bed, 70% drum and 30% fluid-bed. Apply heat for perfect bean color consistency using 2 different ways of mixing: airflow and and drum blades. Shipment set Included with the roaster are r eplaceable drum blades of various thickness. By changing your drum blades, you can adjust drum heat transfer. For instance, 2mm drum blades accumulate a low amount of heat - the main source being airflow. Conversely, 6mm drum blades accumulate a lot of heat thus excluding necessity to apply airflow.
Absolute control over the process
"Typhoon profile" + "Cropster" & "Artisan" = maximum convenience for stable work!
It is crucial to maintain the profile during a roast upon which depends taste, flavor and color qualities of the roasted product. Roaster master needs to select the right parameters to develop individual taste and flavor descriptors for coffee o f special sort and origin. Typhoon Profile System 3.0 will allow you to create and store professional profiles for coffee roasting. Standard models include touch-screen panels to set and control the system.
Easy cleaning and service
Gain full access to the most remote areas of the machine for the cleaning of chaff and by-products.
To open the r oaster, you only need a few seconds. Cleaning c an be done effectively between shifts since the main filter screen can be easily removed and rid of by-products. In doing so, you can avoid the effect of a dirty drum which causes an unsavory s moky smell.
A full-fledged cyclone integrated into the roaster!
New Typhoon hybrid comes with with an external cyclone which effectively cleanses the air of chaff and supplies clean air for the next r oast cycle. You can roast batches non-stop without needing to destone coffee after it has been dropped to the cooling table, the batch being perfectly clear of various admixtures. You can dispose of rubbish collected in a bin under the external cyclone once per 15 roasts.