Proud member of
Five Global Innovations
Fuel Economy (-50%)
IP.C.C
Durability
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Low Acrylamide
Low Maintenance
Customer Call Center
Machinery Operation
Steady Drum
Full Economy 50%
Mixed geometry Drum
Better Taste
8 minutes Pre-Heat
Mixed geometry Drum
Easy Way of Handling
8 minutes Pre-Heat
High speed & volume of air
Ordinary Roast Machines
VS
iRm series
absence of welding easy repair and maintenance
Drum with parts of cast iron
Drum of Stainless steel
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Absence of iron oxides in the coffee
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Better taste
-
Durability
-
Low maintenance
-
Low acrylamide
Better Taste
IP.C.C
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Durability
Low Maintenance
Low Acrylamide
Full Stainless Steel
Ordinary Roast Machines
VS
iRm series
Base and covers of ST-37(steel)
Base and covers of Stainless steel
-
Absence of iron oxides
-
Durability
-
Low maintenance
IP.C.C
Durability
Low Maintenance
Ordinary Roast Machines
VS
iRm series
Insulation & daily operation
-
44-48°C during the whole process
-
8 minutes Pre-Heat
-
8 minutes cooling down in the end
-
24 hours daily operation
High temp during the whole process
30-40 minutes Pre-Heat
60-90 minutes cooling down in the end
4-6 hours daily operation
Full Economy 50%
8 minutes Pre-Heat
8 minutes Pre-Heat
Machinery Operation
Ordinary Roast Machines
VS
iRm series
Hot air route
-
Direct air intake in coffee
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Large volume of air through the coffee
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High speed air through the coffee
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Coffee is getting bigger in size and volume
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Higher air temperature is required
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Danger of coffee scorching
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Much of the hot air you do not use
Better Taste
High speed & volume of air
Full Economy 50%
Ordinary Roast Machines
VS
iRm series
Distribution of coffee inside the drum
Direct exit from the drum
Distribution of coffee inside iRm drum
Distribution of coffee inside ordinary drum
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Drum emptying time: 10-15 second
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Drum emptying time: 3-6 second
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As the machine lifts ,three pistons blowcold air in the direction of the coffee outlet
Better Taste
Ordinary Roast Machines
VS
iRm series
Drum Complex Geometry
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High rotation speed of drum stir
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Better stirring coffee
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Coffee never enter a "trajectory“
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Reduced contact of coffee with the drum, becausecoffee "shake" high and fall again to stir
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Larger drum space
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At drum high speed, the coffee enters a circular orbit and does not roasted
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Continuous contact of coffee with the drum
Better Taste
Low Acrylamide