Click below for PDF diagram.
The vortex roaster builds on our knowledge of aerodynamics and fascination with vortex dynamics. Beans in this roaster levitate on a swirling bed of air. Because the beans are completely enveloped in heated air the convective heating is very rapid. The machine is designed to be very low in thermal inertia, which allows new roast profiles of short duration high temperature roasting. Such roast profiles are important in creating aromatic compounds in Chocolate not possible with only low temp processing.
Roasts can be completed quicker than drum style roasters which only impart heat to the beans during about 1/8 of the revolution (when the beans are falling and enveloped in the heated air).
The unit is all Stainless steel construction, FDA white powder coated frame, and comes standard with digital 256 step ramp/soak controller with output to temperature mapping software on a pc for automated quality control reports.
Please contact Brooklyn Cacao for advanced details.