Highly efficient Afterburner for the Ghibli Commercial Roaster line

Coffee roasting pollution, determined as smoke, is characterized by a few properties such as steam, volatile aroma, vaporized oil, organic dust, ash and gases such as CO, NOx, SOx and others. Our afterburner is meticulously designed to greatly reduce these gases efficiently and accurately.

Most currently available afterburners are designed to treat the smoke coming from the roasting drum only, while the smoke from the cooling process is left untreated to the ambient with a separate duct. This afterburner absorbs the smoke from both sources within the machine – the roasting drum, and the cooling group itself. The result is zero smoke – emitted externally via a single duct facilitating installation, maintenance, and operation.

Installing an afterburner will ensure your duct remains clean and free from the need for periodical cleaning, which can turn into a major annual expense, although periodic inspection is required. In addition, a dirty and unmaintained duct exposes the entire building to a severe risk of fire. Running a roaster without an afterburner and without cleaning the duct is not an option, and this must be taken into consideration when calculating operational costs.

Who needs an afterburner?

Anyone who is striving to produce high-quality coffee. Producing quality coffee needs requires fresh secondary air, a clean dedicated and controllable flame, and a high rate of conduction, a much higher than gas recirculating system method is permitted. Thus, a roasting machine needs its own burner and burnt gases, while pollution should be treated externally and away from the roasting drum. For this reason, the afterburner should be a separate unit, located apart from the roaster as placed after the cyclone/chaff collector.

The Afterburner is located directly above the exhaust of the chaff collector. This arrangement takes no extra floor space than occupied by the machine. Afterburners are available for all sizes and batch capacity roasters, from our smallest commercial roaster to the fully industrial roasting line.

This afterburner is built to last, with the best materials for years of lasting service. These devices are exposed to a high rate of oxidation and extreme conditions, allowing no smoke or odours to escape. The design is called a Fullflow which adds no resistance to the machine’s aspiration capability. In many cases, it will save a measurable length of duct and chimneys to keep the smoke away, whereas with the Afterburner the duct can be shorter as there is no longer any pollution.


  • Heavy-duty construction and high performance
  • Efficient gas consumption
  • Safe and stable CE approved gas burner
  • Conducts smoke both from cooling and exhaust simultaneously (Ghibli R15)
  • Low NOx low Carbone monoxide emission
  • Large inspection lens for flame monitoring
  • Most compact in size, footprint saver
  • Flanged chamber for easy access for internal servicing
  • Futuristic and modern design
  • Shielded for heat dispersion

Technology & Features

solar shop roaster

Low Energy Consumption

Energy efficient product, low electricity consumption

solar shop roaster

Green Product

(Optional) This product excels in its low rates of emission and air pollution.

solar shop roaster


(Optional) An efficient and green smoke elimination system.


Maintenance Free

No recurring upkeep for continuing function.

Technical Specifications


Carbon steel/Stainless steel/Aluminum/Ceramic insulation up to 1200°C


64(w) x 134 (d) x 420 (h) cm Exhaust diameter: 258mm 25(w) x 53(d) x 17(h) Inch Exhaust diameter: 10


90Kg (198 lb)

Electrical Specifications

Single phase 220-240VAC 300W 50/60hz

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Support & Sales Inquiries

For support and sales inquiries, kindly reach out to James or Peter using the information below. For service, repairs, and installations, please get in touch with Ray from Cellar-Tek Services.

James Balfour

Sales & Roaster Training

[email protected]


james at coffee tek

James credits a pour-over in a Pacific Northwest coffee shop with opening his eyes to the world of fine coffee – and to a new and different style – bright, acidic & fruity coffee.

He had been enjoying brewing coffee in everything from a French Press, AeroPress and Moka-pot, but this pour-over experience was an awakening, and things haven’t been the same for him since the first sip of that pour-over.

When asked what his go-to coffee is these days, his answer is - It depends...... He’s partial to pour-overs, especially in the warmer months where the bright, fresh characteristics can shine through. He also loves espresso - describing it as a magnifying glass for flavours.

James has been an amateur coffee roaster for over 2 years and has completed his Level 1 Certification in Coffee Roasting. He spends a lot of time at Red Bird Roasting, working on perfecting his roasting game!

Peter Glockner

Sales & Marketing

[email protected]


peter glockner at coffee tek

With his first “A-HA” moment fueled by an order of “traditional cappuccino” at The Bean Scene in 1998, and armed with a Fresh Roast SR300 coffee roaster and a Saeco Estro Vapore espresso maker, Peter has been conducting smokey coffee-roasting experiments at home for over 25 years.

He prefers bolder flavoured coffee with unique flavours that can still stand out when a bit of steamed milk is added to the mix. He typically makes an espresso in the morning using test roasts from Red Bird Roasting. His go-to at work is an espresso from a Pavoni manual lever-style machine mixed with a bit of hot water to make a strong Americano.

Pete loves sharing his passion with his family each Christmas by roasting them a custom bag of coffee that he feels most closely resembles their personality and including those tasting notes overlayed on an old family photo of them for the label.

Powell Maxfield

Equipment Sales & Engineering

[email protected]


powell at coffee tek

Powell remembers getting up early to go to work with his Dad, and on the first day, they arrived to work a half-hour early. He was surprised to find a break room full of his dad’s colleagues who had arrived at work well before opening in order to enjoy a cup of coffee, converse and connect as a team. As Powell recalls, “It was a culture I had never seen before. I poured a coffee and blended into the group. The coffee looking back was not the best, but the first experience is engrained in my mind.”

Since then, Powell’s love of coffee has been fostered throughout his travels. His first “A-HA” moment with coffee was when he had an authentic cappuccino for the first time at a small café in Italy. He describes the rich, creamy espresso paired with frothy milk as a “revelation” – perfectly balanced flavour and textures. From that moment on, he was hooked on fine coffee and began exploring brewing methods and coffee profiles.

Powell is an experienced engineering & sales professional with a background in various mechanical equipment & working with customers on equipment solutions. With over a decade of experience in the beverage industry, he’s ready to put his experience to work for you!

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