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  • Roaster Series RFB

Roaster Series RFB

The hot air roasters of the RFB series are the most energy-efficient roasting machines of their class and impress with their unique range of roasting profile options. Today, they are part of the standard equipment in many large roasting plants for various coffee products from specialty roasting to instant coffee production.

The RFB batch roaster is the machine with the broadest range of roasting profiles and qualities on the market. Its unique product guidance only by means of air provides many advantages:

  • No moving parts in the roaster
  • Unique measurement of the product temperature inside the roasting chamber
  • Lowest heat capacity of the system
  • Unique safety concept
  • No post-roasting due to rapid cooling

The RFB thus offers an unrivalled production flexibility due to the rapid implementation of the roasting parameters and the simple recipe control. Today, it is used worldwide for a wide range of product variants and stands for batch homogeneity in terms of roasting colour and aroma like no other roasting system:

  • Main stream product lines
  • Slow roasting and traditional roasting aromas
  • Fast roasting
  • Specialty roasts
  • Italian espresso variants
  • Dark roasts for extraction plants

As there are no paddles in the roasting chamber and the quenching process takes place in the cooling chamber, the roasting plant convinces with minimum maintenance requirements and maximum availability for production. This increases the efficiency of your production.

The recirculation system with bypass in the roasting circuit as well as the optional green coffee preheating reduce the energy consumption and make the RFB roaster the most efficient roasting system in its class.

The RFB roasting system is available in different sizes up to 450 kg/batch and with different roasting capacities up to 4,500 kg/h.

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Batch roaster RFB (PDF)

Profile Roasting (PDF)

Movie

RFB Hot Air Roasting System

RFB roasting chamber; continuous monitoring of all safety-relevant process parameters (e.g. CO development in the roasting process)
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