WS-15

WS-15 Automatic commercial coffee roaster is designed to provide the advanced technology, for those who really understand and appreciate quality,repeatbility, consistency，and for those who deserve the best.

Standout Features:

Double walled carbon steel drum achieves gentle and even roast.
Data logger: Santoker developped coffee roasting profiling software
Brand new high performance responsive burner for precise roasting
Sight glass, samper spoon and two thermocouples for continuous monitoring.
Higher grade insulation layer around drum retains heats only to drum
Drum speed control
Emergency Stop button
Simultaneous roasting and cooling.
Separated cooling tray with cooling mixing arms for repaid cooling
Separated large volume chaff collection cyclone for effective chaff separation.
Easy to operation and maintain
Software: Roasting Recipe storage for repeatability

Inquiry Now

Specifications:

Model No.: WS-15
Capacity per batch : 10kg-15kg
Roasting time: 12-20 minutes/per batch
Capacity per hour: 40 - 60kg
Heating source: NG/LPG/Prone
Voltage: Single phase 220V 50/60HZ
Power: 2000W
Machine Dimension: 142*85.5*185cm
Machine Weight: 850kg
Options:
1. Automatic green beans feeding convayor
2. 15kg destoner
3. Afterburner

Standout features

Real-time safety monitoring

In case of failure of ignition or sudden flameout, the roaster will automatically cut off the gas source and turn on the safety alarm.
Built-in temperature probe

Integrated design ensures real-time feedback within the drum to keep the hot-air temperature/bean temperature at any time.
Straight fire-row gas burner

It gives you the firepower you crave, with stability beyond imagination.
Data Logger

Mobile App software (goroasters, roastmaster) wifi connection and USB computer works with Artisan software for data logger.
Adjustable Drum Speed

Precise speed adjustment controls the heat transfer ratio of hot air, allowing the roastmasters to explore the fun of roast freely.
70% of hot air roasting

Full strong hot air gives the coffee beans the heat energy, during the development period to accumulate the aroma.