Which cocoa bean roaster to consider?
Posted in: Tech Help, Tips, Tricks, Techniques
Can I ask for an update. We are thinking about an upgrade our workshop for bigger capacity and one of the main machine to considered is roasting machine. For now we use basic unox for 4 pan. We would like to upgrade for bigger amount per one roast to 40 - 50lb. What do you think about UNOX Mind-maps 16 pan vs. Coffee drum roaster set up for cacao?
We do light - middle roast. Roasting whole beans.
Thanks for your opinions.
One of the larger-capacity Unox machines can certainly be used for this purpose and will likely cost less – on a batch capacity/throughput basis – than a drum roaster when you consider TCO (which includes ground rent).
One advantage of a drum roaster to consider is that the probe in the mass of beans can be connected to a computer and there is logging software that can be used to visualize the roast in real time. Putting a probe in a mass of beans in an oven is a little trickier.
One compelling advantage of a combi-oven (and there are less-expensive brands than the Unox, consider Convotherm) is the steam function. This provides a more effective microbial kill step than dry roasting and is something not many drum roasters incorporate.
A well-known chocolate maker recently went from a 3-pan convection oven to a 6-pan Unox. What they tell me is the most valuable feature for them is the ability to program the combi-oven's temperature and humidity over the duration of the roast. Once they find the roast parameters they like they program them into the oven. They fill the oven with beans, close the door, select the program, and then walk away until the roast is done. They find not having to pay close attention to the roast very liberating and a feature that increases overall productivity.
Finally, if you have an oven you can bake in it, something you can't do in a drum roaster. You can also roast nuts.