Vertical nut roaster

Product is conveyed into the upper hopper, generally by means of a pneumatic suction system; such hopper feeds the 1° stage of the roaster, where drying takes place by means of injection of hot recirculating air, with a partial exchange in order to eject moisture.

Afterwards it passes into the actual roasting chamber (2nd stage), where treatment with hot air is carried out in closed recirculation system, at the temperature set to get the desired flavour development.

Air heating is generated by saturated steam batteries.

Finally, it drops into the 3rd stage to be cooled down at room temperature, with ventilation of clean and appropriately filtered air.

The product is discharged via a variable speed belt, which adjusts the duration of the treatment and ensures a homogeneous flow throughout the system.

If roasted nut needs to be peeled (e.g. hazelnuts), the product passes through a suitable efficient and compact system, which removes the skin, sucks it up and conveys it into a cyclone separator.

The independent temperature adjstment in the two different drying and roasting stages makes it possible to get a product with excellent structural features, which guarantee longer preservation over time without evident oxidation phenomena.

Thanks to ist vertical shape, the TECNO 3 roaster requires a small footprint and allows good accessibility for the cleaning and maintenance operations.

The process is managed in a totally automatic way by a PLC, so that the parameters are accurately adjusted and continuous monitored, in order to guarantee a correct and constant result over time.

The various recipes can be programmed on the touch-screen operator panel.

All TECNO 3 TFS – roasting systems are made of AISI 304 stainless steel and cover a wide production range.