Roasting ovens are designed for uniform roasting of peanuts, pistachios, hazelnuts, sunflower seeds, pumpkin seeds, coffee, soybeans, etc. A special roasting method (contact-convective) allows you to get high taste qualities of the products.

The roasting principle of the ovens is contact-convective, due to the heated drum and blowing hot air through the product. This combination of roasting methods allows you to get high taste qualities of the products. 

The heating elements are located between two drums – a rotating internal one, in which the product is located, and an external heat-insulating one.

The spiral blades located inside the rotating drum mix the product for its uniform roasting.

The ventilation system ensures effective removal of moisture, small debris and dust. The intensity of the ventilation suction is regulated by a damper.

The sampler allows you to control the degree of readiness of the product without interrupting the roasting process.

The ability to regulate the processing temperature in a wide range makes the unit universal – it can be used to dry and roast any type of seeds and nuts, regardless of their initial moisture content, including those processed in a saline solution.

Seeds can be roasted both in the husk and peeled (hulled). A sunflower seed hulling unit is designed to clean seeds from husks.

The automatic control panel maintains the set temperature throughout the roasting process. After the set processing time has elapsed, the heating is turned off and an audible signal is given.

The reverse rotation of the drum at an increased speed allows for quick unloading of the finished product. The use of modern thermal insulation materials minimizes heat loss and thus saves electricity.

Loading into the frying unit can be carried out using a conveyor, a skip hoist, or manually. The roasted product (peanuts, seeds, nuts, coffee, etc.) is unloaded into the cooling equipment.

ADVANTAGE OF ROASTING AND DRYING EQUIPMENT

– Taste qualities of the roasted product: The principle of roasting ovens is contact-convective, due to the heated drum and blowing hot air through the product. This combination of roasting methods allows you to obtain high taste qualities of roasted seeds, nuts. Which will allow you to significantly surpass your competitors in taste indicators.

– Uniform roasting of the product: Uniform roasting is achieved due to the correct choice of the optimal rotation speed of the drum and technically well-designed blades that mix the product during roasting. 

– System of forced emission of moisture and dust from the roasting oven: Forced ventilation allows removing moisture and dust from the drum, which directly affects the time and quality of roasting nuts, seeds, etc.
The time and discreteness of the ventilation operation are programmed on the control panel.

–  Sampler: Allows you to take samples of the product during the roasting process, which can be used to determine the degree of its readiness as accurately as possible.

–  Programmer: It sets the roasting or drying modes of the product, namely:
   – roasting temperature (up to 250 ° C), which is maintained in automatic mode;
   – temperature at which one group of heating elements is switched off (to save electricity);
   – roasting or drying time, at the end of the cycle an audible signal is triggered;
   – forced ventilation modes.

– Manual unloading of the product from the roasting oven: Used when the power supply is turned off. This device allows you to quickly unload the product.

Additional information