The PROBAT P 60 Drum Roaster is particularly designed for gentle long-term roasting of high-quality gourmet coffees and espresso. Its special shovel mechanism inside the non-perforated, double-wall roasting drum homogenously mixes the product during the roasting process.
The PROBAT-specific air to bean ratio ensures particularly uniform roasting. With roasting times between 10 and 18 minutes, heat is transferred to the coffee beans over a longer period of time, thus guaranteeing a highly intense flavour development.
Due to top-quality workmanship, the P 60 stands out for its high functionality, process reliability and long operating life. Its maximum batch size of 60kg makes the P 60 the perfect roasting machine for larger shop roasters as well as for small scale industrial roasting facilities.
Batch size (kg)
Roasting capacity (kg/h)
To find out more about industrial roasters contact us directly.
The roasting times of the PROBAT P 60 drum roaster lie between 10 and 18 minutes. As heat is applied to the coffee beans over a longer period, a particularly high level of flavour is developed.
The P 60 drum roaster offers this and many other benefits:
The PROBAT P 60 drum roaster is equipped with the semi-automatic PILOT Roaster Basic control system with touch panel, recipe management for 99 recipes and 8 recipe stages. (P60 SA).
PROBAT safety technology goes far beyond standardized requirements.
We offer safety components that guarantee maximum process security.
Different PROBAT systems make it possible to clean the thermal energy released during the roasting process. They are specifically tailored to the respective roasting process.
The heart of PROBAT's P 60 drum roaster is a horizontally lying roasting drum which is equipped with a rotary drive. Shovel blades circulate the coffee beans during the roasting process. The flame of a burner generates the energy for the roasting air which is guided both through as well as around the roasting drum by means of flaps. As such, heat is applied through conduction via the bean’s contact with the roasting drum as well as through convection via the hot incoming air.