Ghibli Firewood Commercial Roaster

ghibli firewood commercial roaster

Ghibli Firewood Commercial Roaster

solar eco shop roaster

3-15Kg Batch Capacity

ghibli firewood commercial roaster

Wood Heating

silon zr7 shop roaster

Touch Screen Control

Where technology meets tradition!

The Ghibli Firewood commercial roaster utilizes wood combustion for roasting. Roasting occurs using convective hot air that flows across the roasting drum, transferring heat and the aroma of the wood to the beans. With this method of roasting, the end result is influenced by the type of wood being used, from natural coals to aromatic chopped fruit-wood or other aromatic types such as oak.

The Ghibli Firewood is one of the most advanced roasters in the industry. The roasting process can be conducted manually by digital temperature control or automatically by the accompanying software. Heat is directed to the drum housing for heating through a pneumatic selector box that features a wastegate connected to the chimney, which can block heat quickly. The Ghibli Firewood operation is extremely clean and simple, with a highly efficient firing group that consumes a small amount of wood per batch. For example, one batch will only use roughly two pieces of wood, depending on size.

Using the Ghibli Firewood to roast is much more than just another marketing highlight – it is joyful and, in a way, easier and more intuitive than roasting with gas, as only an organic heating source is being used. This also adds a whole world of flavours to your precious coffee. Wood aroma is the only legitimate addition to the aromatic spectrum of your coffee. Nevertheless, roasting with a neutral flavour is easy – simply use natural coals. Roasting times are relatively short as a batch of 15kg can be roasted in 11 to 16 minutes. Roasting with the Ghibli Firewood requires a pressurized air source for the selection box actuator.

Technology & Features

solar shop roaster

Drum Roasting

The primary roasting method in this roaster is drum roasting conduction.

ghibli firewood commercial roaster

Wood Heating

Combustion external group for organic fuel such as pellet, wood or wood carbon.

solar shop roaster

Conduction Heating

Heat is delivered by direct contact between the beans and the hot surface of the drum.

solar shop roaster

Convection Heating

Hot air is forced through the beans.

silon zr7 shop roaster

Indirect Flame

Flame is not in direct contact with the drum to ensure even and mild conduction roasting

fz94 pro lab roaster

Multi Point Temperature

Temperature probes gather thermal data from the beans, exhaust & drum space.

silon zr7 shop roaster

In-Drum Extinguisher

Safety device, a live waterline connected to the drum in case of in-drum fire.

solar shop roaster


(Optional) Operation is run automatically and handled by an Automatic Roasting Management Software.

silon zr7 shop roaster

Ceramic Chamber

A ceramic-coated chamber surrounding the drum ensures thermal stability and efficiency.

fz94 pro lab roaster

Roast Data Logger

A PC-supported profile software, featuring bean temp’, drum temp’ and rate-of-rise graph.

fz94 pro lab roaster

Blower Speed Control

Electronic drum venting control, setting convective heat percentage while roasting.

fz94 pro lab roaster

Drum Speed Control

Electronic drum speed control, setting conductive heat percentage while roasting.

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.

silon zr7 shop roaster


Ultra-low NOx specs fulfill the strictest pollution standards.

solar shop roaster

Manual Safety Crank

The manual safety crank allows you to manually evacuate your beans should your roaster lose its power supply.

solar eco shop roaster


The touchscreen control system allows you full, simplified control and monitoring of your roasting process.

ghibli r15 commercial roaster

Vortex T04 Drum

Enhances the robust qualities of coffee, accommodating various roasting styles to yield richer aromas and an exceptional cup profile.

silon zr7 shop roaster

Sub-Atmospheric Combustion Chamber

Sub-atmospheric pressure is maintained in the roaster during the roast cycle. By drawing a vacuum in the roaster, it allows uniformly better results that are not influenced by atmospheric humidity or atmospheric pressure.

Technical Specifications

Batch Capacity

3-15 kg (6.6-33 lb) of green coffee

Roasting Cycle

12+ minutes ± Up to 4 batches per hour

Quality and Safety Compliance


Heating Method

Traditional wood/charcoal heating.

Chaff Evacuation

Cyclone-type chaff collector with booster blower – for clean roasting and cleaner exhaust.


Full precision metal work, top quality material and hardware, galvanized steel, carbon steel and stainless steel.


400 kg (882 lbs.) machine with cyclone, wood group is 110 kg (242 lbs.)

Drum Venting

Individual blower 1/3 hp digital variable speed control included

Cooling Agitation

Direct drive individual heavy-duty gear motor 1/3 hp

Cooling Blower

High-capacity cooling blower, cooling time is about 1-2 minutes


Safety drum discharger. In drum extinguisher.

Electrical Specifications

50/60 Hz, 2500w, 3 phase, 230V /380V

Drum Operation

Direct drive individual heavy-duty gear motor 1/2 hp digital variable drum speed control included.


Four main bearings, two (F&R) precision dry bearings with zero tolerance for centring the drum; and two high temperatures, self-aligned bearings.


114 (w) X 220 (d) X 180(h) cm / 45(w) X 87(d) X 71(h) Inch. (With cyclone)

Also Available

Automatic software


Everything at Coffee-Tech is designed using 3D CAD; this enables us to be very precise with each and every aspect of the machine. Coffee-Tech Engineering takes pride in producing high-tech, efficient, and compact machines. Every single piece of our machines have a professional significance; we leave nothing to chance.

An Afterburner is a system used to eliminate (burn) smoke and odor coming from the coffee roasters’ exhaust system.

There is no definite answer to this question; this depends on where you are roasting and what your surroundings are. If, for example, you are roasting in a residential area, most probably you will need an afterburner (or the Avirnaki system if you are using a shop roaster). The need for an afterburner depends on many factors that vary from one country to another and sometimes even from one city to another – neighbors, local regulations, licensing etc. The best thing to do is inquire with your local authorities regarding your roasting facility plans.

During the processing of coffee, in producing countries, various foreign materials find their way into the green coffee bags – stones, metal objects, glass and more. These objects, if not removed, can bring serious harm to equipment such as grinders. A De-Stoner is the machine that pneumatically removes these foreign objects from the roasted coffee and drops them into a sieve. Our De-Stoner also comes with a frequency inverter that allows the user to adjust the airflow according to the coffee variety or roast degree.

The most preferable configuration is a straight-up duct (chimney), through the roof and free to the atmosphere. Side ducting is also possible but, if used, should follow some fundamental principles – contact us for further advice. The best material for ducting is double-walled stainless steel.

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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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