that's safe and beneficial to your health, and educating food processors that
Don't radiate it - Don't toxify it
Forced Convection of Hot Air.
Advantages
- Simple working principle
- Even product roasting
- Multi product applications
- Continuous operation 24/7
- Minimal maintenance
- Minimal wear
- Super heated steam from water in the product enhances even roasting
- Energy efficient – recirculation of air / super heated steam inside machine
- Machine can be used for drying, pasteurising and roasting
Introduction
- Thank you for your interest in our advanced forced convection roasting technology
- Our patented FCCTR Roasters are manufactured in South Africa. The company’s current manufacturing plant is headed up by the owner and design engineer who has a passion for quality products that make quality food.
- The machine is based on high performance heat transfer combined with a simple working principle.
- This technology provides a higher rate of heat transfer to the product than any other equipment in its category available on the market. The end result produces an evenly roasted product with precision.
- The working principle and simplicity make it easy to understand and operate.
Working Principle
- FCCTR means: Forced Convection Continuous Tumble Roaster
- Our patented design forced convection roasting is new in the sense that hot air is forced through the product, while the product is continuously mixed and moved through the machine.
- Electric elements are used to heat the air.
- The heated air is continuously re-circulated, resulting in efficient energy usage. The temperature of the heated air is controlled precisely with an adjustable electronic thermostat.
- A perforated screen with a screw type rotor conveyor gently conveys the product in the machine while it is exposed to the hot air treatment. The rotor speed is adjustable to enable the operator to control the exact setting for optimal roasting of the product.
- The operator can easily find the optimal temperature and time settings for the required roasting result. When the optimal speed and temperature is set, the roasting conditions are stable, resulting in continuous precise roasting of each of the particles of the product stream.
- The total surface area of each of the particles in process is utilized to transfer heat, resulting in a very evenly roasted product.
- The temperature of the hot air is accurately controlled, so particles will not be exposed to extreme hot surfaces. (In fact, the maximum temperature inside the machine will not exceed the setpoint of the temperature controller.) Super heated steam
- Moisture from the product replaces the hot air inside the machine within 15 minutes from start-up.
- This super heated steam (at atmospheric pressure) results in faster and very even heat transfer to the product.
- The machine is thermally insulated, resulting in low heat loss and effective usage of energy for processing of the product. The typical running cost is less than 20% of conventional gas fired drum-type roasters at the same capacity.
The NutriRoast Advantage
