3-15Kg Batch Capacity
Wood Heating
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
Drum Roasting
The primary roasting method in this roaster is drum roasting conduction.
Wood Heating
Combustion external group for organic fuel such as pellet, wood or wood carbon.
Conduction Heating
Heat is delivered by direct contact between the beans and the hot surface of the drum.
Convection Heating
Hot air is forced through the beans.
Indirect Flame
Flame is not in direct contact with the drum to ensure even and mild conduction roasting
Multi Point Temperature
Temperature probes gather thermal data from the beans, exhaust & drum space.
In-Drum Extinguisher
Safety device, a live waterline connected to the drum in case of in-drum fire.
Automatic
(Optional) Operation is run automatically and handled by an Automatic Roasting Management Software.
Ceramic Chamber
A ceramic-coated chamber surrounding the drum ensures thermal stability and efficiency.
Roast Data Logger
A PC-supported profile software, featuring bean temp’, drum temp’ and rate-of-rise graph.
Blower Speed Control
Electronic drum venting control, setting convective heat percentage while roasting.
Drum Speed Control
Electronic drum speed control, setting conductive heat percentage while roasting.
Low Energy Consumption
Energy efficient product, low electricity consumption
Green Product
(Optional) This product excels in its low rates of emission and air pollution.
Smoke-Free
(Optional) An efficient and green smoke elimination system.
Low-NOx
Ultra-low NOx specs fulfill the strictest pollution standards.
Manual Safety Crank
The manual safety crank allows you to manually evacuate your beans should your roaster lose its power supply.
Touchscreen
The touchscreen control system allows you full, simplified control and monitoring of your roasting process.
Vortex T04 Drum
Enhances the robust qualities of coffee, accommodating various roasting styles to yield richer aromas and an exceptional cup profile.
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
CE, RoHS, EMC
Heating Method
Traditional wood/charcoal heating.
Chaff Evacuation
Cyclone-type chaff collector with booster blower – for clean roasting and cleaner exhaust.
Body
Full precision metal work, top quality material and hardware, galvanized steel, carbon steel and stainless steel.
Weight
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
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.
Bearings
Four main bearings, two (F&R) precision dry bearings with zero tolerance for centring the drum; and two high temperatures, self-aligned bearings.
Dimensions
114 (w) X 220 (d) X 180(h) cm / 45(w) X 87(d) X 71(h) Inch. (With cyclone)
Also Available
Automatic software
FAQs
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.
