Exhibitor Products

The VR series last generation vertical continuous roasting plant has been specially designed to achieve the correct degree of drying and continuous roasting of cocoa beans and nuts in a single compact and versatile plant while fully respecting the organoleptic characteristics of the raw material.The product to be processed is sent continuously into the hopper, which feeds directly by gravity to the roaster and descends slowly through the 1st stage designed for drying / pre-roasting, where the product is dried and brought to the roasting temperature via the circulation of air heated up by steam coils with partial renewal in order to adequately remove humidity. In the next roasting area the products are processed with hot air, which is recirculated to optimise energy consumption. Afterwords, the product goes to the cooling area, where it is brought to an ambient temperature with the ventilation of highly filtered clean air. The exhaust air is sent to a cyclone separator, which removes any dust and allows to transfer the air into the surrounding environment with no pollutants. COCOA BEANS ROASTING The method of treating the whole bean, especially for noble varieties of cocoa, allows the characteristics of the product to remain intact throughout the roasting cycle. The presence of the skin prevents the loss of the aromatic substances already present and those that develop during roasting. The entire roasting and cooling process is designed to keep the bacterial load threshold guaranteed by the debacterial process low. NUTS ROASTING The two separate chambers, for drying and roasting, together with the treatment of the whole nut, provide a dried/roasted product that has excellent structural characteristics and ensure a longer shelf life without evident oxidation phenomena.