FULLY OVERHALLED BY WOLF SPEZIALMASCHINEN 2016. Never been used since refurbishment.
Gas-powered specialty cocoa roaster with capacity up to 480kg/hr.
Includes cooling tray, air extraction fans, and cyclone hopper for collecting chaff.
Requires natural gas (can be converted to LPG), 3 phase power.
Installation of external ducting to roof is site-specific and not included.
This Barth Sirroco 300 Ball Roaster is a classic Victorian machine that roasts each small batch in a rotating convection “ball”. Roasting while constantly rotating the beans enables it to roast in such a way, showcasing the terroir of the bean. The roaster is suitable for cocoa beans, coffee and nuts, whereby the product does not come into direct contact with the burner, but with a blower the heated air is blown into the roasting ball. In this way, the product is gently roasted and determined by optionally required adding cold air an optimal temperature. Once finished, the roasted material drops into a cooling vessel mounted under the roasting ball and distributed with rakes on a cooling surface of about 1800 mm diameter. The air flow in the roasting ball entrains small impurities and separates them in a cyclone.
The roaster was overhauled in January 2016 by Lothar A. Wolf Spezial maschinen GmbH; a premiere company that restores machines for the confectionery and chocolate industry in the world (proof available upon request). The refurbishment works included everything including the electrical - control box, gas burners, gas train, the drum, hopper, cooling tray etc. Video proof available. The machine was completely dismantled and sandblasted, assembled with new wearing parts, new wiring and switch box, updated cooling vat with covers.
The machine has not been installed and therefore not operated since its complete overhaul.
All parts can be packed & shipped in 1x20' HC container. We can arrange full packing, corrosion protection and shipping at extra cost.
Specifications
Power: approx. 3 Phase power, Natural Gas
Roasting content: approx. 160 kg per batch with raw cocoa / 480 kg per hour
Roasting time: approx. 20 - 30 minutes depending on temperature selection
Space requirement: approx. 4,000 x 3,200 x 2,900 mm
Weight: approx. 4 Tonnes
External exhaust ducting required
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