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absence of welding easy repair and maintenance

Drum with parts of cast iron

Drum of Stainless steel

• Absence of iron oxides in the coffee

• Better taste

• Durability

• Low maintenance

• Low acrylamide

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

• 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

• Direct air intake in coffee

• Large volume of air through the coffee

• High speed air through the coffee

• Coffee is getting bigger in size and volume

• Higher air temperature is required

• Danger of coffee scorching

• Much of the hot air you do not use

Distribution of coffee inside iRm drum

Distribution of coffee inside ordinary drum

• Drum emptying time: 10-15 second

• Drum emptying time: 3-6 second

• As the machine lifts ,three pistons blowcold air in the direction of the coffee outlet

Better Taste

• High rotation speed of drum stir

• Better stirring coffee

• Coffee never enter a "trajectory“

• Reduced contact of coffee with the drum, becausecoffee "shake" high and fall again to stir

• Larger drum space

• At drum high speed, the coffee enters a circular orbit and does not roasted

• Continuous contact of coffee with the drum

Better Taste

Low Acrylamide