Coffee-Tech Coffee Roasting Machines and Roasting Equipment

Choosing a Coffee-Tech coffee roasting machine shouldn't be based only on the kilograms of green beans loaded into the drum. Heat source, airflow, drum speed, profile logging, cooling, smoke control, and the actual number of batches completed in a shift determine a roasting facility's capacity. A sample roaster and a 90-kilogram industrial system don't share the same production and installation method.

Coffee-Tech Engineering is an equipment manufacturer headquartered in Israel offering professional coffee roasting systems to the global market. Its product family spans 100-gram test roasts to 90-kilogram industrial batches, across electric, gas, and wood-fired roasting platforms.

100 Gram-2.4 Kilogram Roasting With the FZ94 Evo

The FZ94 Evo is geared toward lab work, sample roasting, profile development, and small-scale production with a batch capacity ranging from roughly 100 grams to 2.4 kilograms. Its electric heating structure removes the need for a gas line.

Airflow, drum speed, and electric heating elements can be managed separately. The operator can compare a profile developed on a small sample against a larger batch, and record and rerun successful roasting data.

A wide batch range doesn't mean every coffee will roast with the same settings at both 100 grams and 2.4 kilograms. Since drum fill ratio, heat momentum, and air resistance change, the profile should be re-verified.

Two-Kilogram Micro Roasting With Solar Eco

The Solar Eco is in the roughly two-kilogram electric micro-roaster class. It can be considered for small roasting businesses, training centers, or a fresh-roasting concept inside a customer-facing store.

The two-kilogram nominal batch capacity doesn't indicate daily production. Actual hourly output should be calculated by adding roasting time, unloading, cooling, new batch loading, and cleaning intervals.

The electric machine not requiring a gas connection doesn't mean the electrical infrastructure can be solved with a standard outlet. Voltage, power, panel, and cable requirements should be prepared according to the model's technical specifications.

The Seven-Kilogram Silon ZR7 and Stingray E7

The Silon ZR7 is a roughly seven-kilogram gas-fired commercial roaster. With heat input, airflow, and drum speed modulated in a 0-100% range, its configuration gives the operator the ability to manage separate variables throughout roasting.

The Stingray E7 addresses the same seven-kilogram batch class with electric heating. With an ElectroFlame electric heat source, variable drum speed, cyclonic chaff collection, and a high-capacity cooling system, it's geared toward commercial production without gas use.

Electric and gas models shouldn't be compared on energy price alone. The facility's electrical power, gas line, ventilation, emissions permits, and targeted roasting profile all affect the decision.

Commercial Production With the Ghibli R15

The Ghibli R15 is a roughly 15-kilogram gas-fired coffee roasting machine. Heat input, airflow, and drum speed can be modulated separately in real time. This control can help the roaster change energy development for different bean densities and batch sizes.

A 15-kilogram green coffee load doesn't produce an equal weight of roasted product. Finished product weight decreases due to moisture and volatile compound loss during roasting. A weekly sales plan should be calculated based on actual yield rather than green bean input.

The Ghibli Firewood is also in the roughly 15-kilogram commercial class and uses a wood-fired heat source. Wood storage, fuel standards, ash, chimney, and fire safety require a different facility plan than the gas model.

Ghibli R30 and R90 Industrial Capacity

The Ghibli R30 is a roughly 30-kilogram, and the Ghibli R90 a roughly 90-kilogram, gas-fired industrial roasting platform. As batch size grows, not just the drum but green coffee feeding, roasted product cooling, stone removal, and packaging capacity must also be increased.

Heat, air, and drum speed can be controlled over a wide range on the R30 and R90. Since small setting changes take longer to show effect on the bean in a large thermal mass, the operator should account for delayed response.

A 90-kilogram system alone isn't a production facility. Green coffee silos, automatic loading, weighing, cyclone, smoke treatment, destoner, packaging, and fire safety must be designed within the same project.

How Do Airflow and Drum Speed Affect the Cup?

Drum speed changes the bean's movement against the metal surface, hot air, and against each other. Too low a speed can cause beans to stay longer in certain zones, while high speed can create a different movement and heat transfer behavior.

Airflow helps remove smoke, chaff, and moisture from the drum. Excessive air can carry too much energy away from the bean surface; low air can leave smoke and moisture in the roasting chamber.

Although heat, air, and drum speed appear independent, they work together during roasting. When changing a single parameter, bean temperature and rate of rise should be monitored.

Cooling Is the Final Stage of the Roast Profile

Once the bean leaves the drum, its high temperature can allow roasting to continue. Fast, even air cooling limits development from continuing past the targeted end point.

If the cooling tray is overfilled, the bottom and top layers of beans can cool at different rates. The stirring arm, air channels, and fan capacity should match the nominal batch.

Cooled coffee shouldn't go into sealed packaging before it's fully approached ambient temperature. Internal temperature and gas release should be managed according to the packaging procedure.

Smoke, Chaff, and Emissions Equipment

The Coffee-Tech product program includes Avirnaki for small electric roasters, Commercial Avirnaki for commercial systems, and gas afterburner solutions in different capacities.

Smoke-removal equipment shouldn't be chosen based only on the roasting machine's batch kilograms. Chimney length, roast level, cycle count, local emissions rules, and building ventilation should be factored in.

A destoner helps separate dense foreign particles from the roasted coffee flow. Automatic loaders and silos, meanwhile, can reduce manual handling and weighing work in a high-capacity system.

Featured Highlights

• A lab and small-production batch range of roughly 100 grams to 2.4 kilograms on the FZ94 Evo
• Electric and gas capacity tiers ranging from the two-kilogram Solar Eco to the 90-kilogram Ghibli R90
• Real-time separate control of heat input, airflow, and drum speed on select models
• Equipment completing the roasting line with Avirnaki, afterburner, destoner, loader, and silo solutions

How Is a Coffee-Tech Roasting Line Sized?

Weekly roasted coffee need should be converted to green coffee amount based on actual mass loss and working days. Hourly production should be calculated by adding cooling, loading, unloading, and cleaning to batch time.

The FZ94 Evo can be considered for profile development, the Solar Eco for micro production, the Silon ZR7 or Stingray E7 for medium scale, and the Ghibli series for commercial and industrial production. The final choice should be made together with energy, chimney, emissions, and a sales growth plan.

Frequently Asked Questions

Can the Coffee-Tech FZ94 Evo be used as a production roaster?

Yes. With a range of roughly 100 grams to 2.4 kilograms, it can be used for small-batch production alongside sample and profile development. For higher daily volume requiring many cycles, seven or 15-kilogram systems should be considered.

What is the key difference between the Silon ZR7 and Stingray E7?

Both models are in the roughly seven-kilogram commercial class. The Silon ZR7 uses gas, while the Stingray E7 uses electric heating. Facility infrastructure, energy source, and targeted roasting control are decisive in the choice.

Is an afterburner mandatory for a coffee roasting machine?

The requirement depends on the machine, roast level, chimney, building, and local emissions rules. The roaster's own cyclone doesn't remove all smoke and odor; a suitable emissions solution should be chosen with a site project.