With only one moving part, the blower impeller, the Sivetz roaster is simple in its layout, simple in its operation, and simple in its maintenance.

The roaster is designed to provide easy access to all areas that require maintenance or repairs, and most major parts can be replaced with “off-the-shelf” components.

Compact footprint and ergonomically designed “points of contact” are designed for the rigors of a production roaster.

The results of air roasting (efficient chaff removal and overall lower roast temperatures) leaves almost no tar or oils which makes cleaning quick and easy. Fewer down days or wasted hours on a strict and necessary cleaning and maintenance schedule.

Rolled-lip, clamp ducting ensures that pipes can easily be taken apart and cleaned when it does become necessary.

The enclosed chamber is less concerned with ambient temperatures or humidity levels, leading to more consistent roasts.

There is no latent heat from a drum that needs to be managed.

The modulating burner automatically adjusts the gas to hold or change a predetermined set Inlet Temperature.

Programmable recipes allow any user to repeat a desired roast profile.

Roast up to 60 kg (132 lbs) per hour.

Convective heat transfer is faster, with roast times of 7 to 11 minutes.

Shorter warm-up time and shortened Between-Batch-Protocols as there is less thermal energy stored in our roast chamber versus a drum.

Air roasting leads to less downtime for cleaning days or repairs.

Simultaneous cooling and roasting process allows back-to-back roasting (separate 1 HP motor/fan to cool beans)

A full batch of beans can be loaded into the funnel, ready to drop when the roast chamber is clear.

The maximum roaster capacity is 100% of the stated volume (15 kg/33 pounds). Most roast consultants will tell you that the optimal batch size for a drum roaster is actually 70% to 80% of the stated capacity.

Synergistic effect of heated air agitating and roasting beans at the same time.

Roast smaller batches by varying fan speed.

Less dumped batches: repeatable profiles ensure less chances for driver errors.

Very efficient use of gas on a per-pound basis due to shorter roast times, shorter warmup and BBP times, and fewer roast defects.

Uniformly roasted beans as a result of the high flow of heated air that is:

• Heating the beans directly and

• Moving them at the same time

They are “bathed” in a bed of hot air, and not scorching on a hot surface.

Factory-set or individually designed recipes can be stored and precisely repeated by different operators.

Precise bean temperature sensing (thermocouple reading in center of bean pile).