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New Roasting Technology!


Do you have THE ROASTECH ADVANTAGE?



The
Roastech Advantage-






Simple working principle

Evenly roasted products

Multiple
product applications

Continuous operation
24/7

Temperatures can accurately be
controlled

Minimal maintenance or wear

Super heated steam
from
water in the product enhances even roasting

Energy
efficient – recirculation of air / super heated steam

inside machine

Machine can be used for drying, pasteurizing and
roasting

Highly reliable robust machines

Moveable, ideal for farm use

roast soy beans and grains and create own feed mixes.

Roasters destroy the trypsin inhibitor in soy beans to
2mg/g, increases digestibility and feed conversion by animals.

Introduction

Our patented
Forced Convection Roasters are manufactured by our South African design engineer.

The machine
is based on high performance heat transfer combined with a simple working
principle.

Heat
transfer to the roasted product is the highest on the market. The product is
very evenly roasted and this is not easily matched by other technologies.

The working
principle and simplicity make it easy to understand and to operate.

 

Background
and working principle

FCCTR means
: Forced Convection Continuous Tumble Roaster

 

Working
Principle

Forced
convection roasting is new in the sense that hot air is forced right through
the product, while the product is continuously mixed and moved through the
machine.

Electric
elements are used to heat the air.

The heated
air is continuously re-circulated, resulting in efficient energy usage.

The
temperature of the heated air is controlled precisely with an adjustable
electronic thermostat.

A perforated
rotor with a screw conveyor inside gently conveys the product in the machine
while it is exposed to the hot air treatment.

The rotor
speed is adjustable to enable the operator to find the exact optimal roasting conditions
for his product.

The operator
can easily find the optimal temperature and time settings for the required
roasting result.

When the
optimal speed and temperature is set, the roasting conditions are stable,
resulting in continuous precise roasting of each of the particles of the
product stream.

The total
surface area of each of the particles in process is utilized to transfer heat,
resulting in a very evenly roasted product.

The
temperature of the hot air is accurately controlled, so particles will not be
exposed to extreme hot surfaces. (In fact, the maximum temperature inside the
machine will not exceed the set-point of the temperature controller.)

 

Super
heated steam

Moisture
from the product replace the hot air inside the machine within 15 minutes from
start-up.

This super
heated steam (at atmospheric pressure) results in faster and very even heat
transfer to the product.

The machine
is thermally insulated, resulting in low heat loss and effective usage of
energy for processing of the product. The typical running cost is less than 20%
of conventional gas fired drum-type roasters at the same capacity.

 

Incubation

Most of the
machines are equipped with an incubation unit where the product is kept at the
outlet temperature to incubate. This is an effective way to cook the products
further at the downstream side of the machine and to develop Maillard browning
if necessary.

Proven
Technology

Our clients
range from Dairy Farmers, Grain Farmers, Macadamia Nut Roasting Co.,
Veterinarians, Industrial Processors, Business People, Suppliers to big chain
groups, like Woolworths and Checkers, and Universities, both in South Africa
and international.

We are
continually improving the performance of the machines and we do intense
research on more applications and new products.

This
precision roasting technology has already replaced micronizing equipment and
extruders.

It is successfully
used commercially for roasting of soy, corn, coriander, groundnuts (blanch,
roast in the shell and normal roast), macadamia nuts, rolled oats, caramelizing
of dehydrated onions without oil etc.

We are doing
trials on coffee beans where it seems that taste is drastically enhanced, due
to the new efficient method of heat transfer. (No thermal pinching of the
coffee beans occurs)

No oil is
needed for nut roasting and a very even roasted product is produced with many
health benefits.

No particles
are burnt, because the operator has full control of the temperature set-point
and thus the maximum temperature inside the machine.

We
have initially developed this technology for whole soy beans. Tests have been
done at the University of Free State, Eskom and private entities on several
grains. They are very excited about the capabilities. Roasting of Soy is very
successful, without losing any proteins and vital fiber. The trypsin inhibitor
has been destroyed to almost 2mg/g. It deactivates urease activity to
negligible levels.


Advantages of Roastech Roasters:

Patented design

Simple working principle

Evenly roasted products

Multiple product applications

Continuous operation 24/7

Temperatures can accurately be controlled

Minimal maintenance or wear


Super heated steam

from water in the product enhances
even roasting


Energy efficient – recirculation of
air / super heated steam

inside machine

Machine can be used for drying, pasteurizing
and roasting

Highly reliable robust machines

Moveable, ideal for farm use

Farmers can roast soy beans and grains and
create their own feed mixes.

Roasters destroy the trypsin inhibitor in soy
beans to 2mg/g, increases digestibility and 
feed conversion by animals.

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