Hot air bean Roaster.
After cracking and winnowing, roasting is performed, a key process for defining the taste and quality of chocolate.
The Hot Air Roaster ensures a better roasting as it directly transmits heat to the whole surface of the grain roasting it homogeneously, to inspect the product samples can be extracted from the process, the movement of the grains in the chamber is made by the created air vortex, no mechanical movement required, no moving parts, this means a lower maintenance cost.
It has safety systems, in the case of gas roasting it has an air sweep to prevent gas accumulations in the chamber as well as a flame detector. It produces 100 dB.