Continuous Roaster

The continuous roaster FRV is designed for convective roasting of cocoa beans, nuts or similar products. Whole bean roasting is the traditional cocoa roasting method and is still today preferred by numerous of chocolate manufacturers due to the good aroma development. The cocoa beans are dried at temperatures of about 100°C. Roasting takes place in later step by increasing the product temperature to the level required to achieve the preferred flavor profile.

Due to the easy operation and maintenance, the FRV is the preferred choise for chocolate manufaturers or newcomers in the cocoa processing industry. Futhermore, the FRV is widely used for pre-treatment of cocoa beans before winnowing and nib roasting.

By using optional cooling zones, the hot product can be cooled after roasting to a temperature range below 55-75°C in order to end the thermal process.

Incorporating our optional debacterizing reaktor FGR, the FRV can achieve TPC below 100.

Our continuous roasters, type FRV are availabe in 4 industrial sizes:

1. FRV 1200/2 with up to 1200 kg/h
2. FRV 2400/2 with up to 2400 kg/h
3. FRV 2400/3 with up to 3600 kg/h
4. FRV 2400/4 with up to 4800 kg/h

The FRV offers the following features

• Modular setup with up to 4 roasting zones
• Very easy operation
• Automatic control of the roasting temperature ensures a constant roasting or pretreatment quality
• Wide range of roasting temperatures (up to 155 °C)
• Gentle and uniform roasting by minimal mechanical movement in the roaster and counter flow air flow
• Minimal risk of fires and low maintenance requirements due to fresh air
• Heating by stream, which can be generated by biomass fuel i.e. shell combustion