Sirocco-300 BARTH ball roaster - with direct burner

PROCESS & FUNCTION The product is roasted with precision, determining the optimal temperature through controlled cold air intake as required. Upon completion, the roasted goods are discharged into a cooling tray mounted beneath the drum. Mechanical scrapers distribute the product evenly across the cooling surface for rapid heat reduction. An integrated cyclone system efficiently entrains and separates small impurities from the airflow.
TECHNICAL HIGHLIGHTS
Heating System: Designed for natural gas (Consumption approx. 5 m³/100 kg)
Burner Type: Indirect firing for maximum product purity
Equipment: Includes high-performance fans and elevator feeding system
Separation: Integrated cyclone for dust and particle removal
PERFORMANCE DATA
Hourly Output: approx. 480 kg
Batch Capacity: approx. 160 kg (based on raw cocoa)
Roasting Time: 20 – 30 minutes (depending on temperature selection)
DIMENSIONS
Space Requirements: approx. 4,000 x 3,200 x 2,900 mm (L x W x H)

Note: Technical specifications according to manufacturer's brochure. Actual equipment features may vary from standard configuration.