The electric roaster (roasting oven for seeds) is a double cylindrical drum made of stainless steel, along which electric heating elements are installed.

In this case, the motor with the gearbox is connected through the coupling to the roaster shaft, to which the blades are attached, which mix the seed. Steam comes from the side openings of the roaster during operation – this removes the moisture found in the seed. The roaster’s productivity for wet seeds is 30 kg per hour.

The sequence of work when roasting seeds:

• Before the first switch-on, we need to warm up the drum for about 15 minutes.
• We bring the drum to a vertical position, open the hatch and fill it with seeds from the bag.
• We turn on the stirrer drive and the seeds begin to mix continuously.
• Approximately after 10-15 minutes, steam will come out of the side holes, which smells like a raw seed.
• After about 40 minutes, this steam will decrease and the smell of fried seeds will appear. After this, fry for another 5-7 minutes. At any time, we can easily taste the seed from the side sampler without stopping the fryer.

The total process time is 50-60 minutes. Usually, in practice, the seed is slightly under-fried, since it will finish cooking itself during the cooling process. Cooling the seed and cleaning it from the natural carbon deposits that form during frying is easily done with a cooler – a seed cleaner.

In practice, the same volume of seeds is fried for the same amount of time, at the same humidity.

Technical characteristics:

• Productivity when frying seeds -30 kg/h,
• Power: 6.5 kW/h,
• Supply voltage -380V.

Additional information