Ghibli R15 Commercial Roaster

ghibli r15 commercial roaster

Ghibli R15 Commercial Roaster

solar eco shop roaster

3-15Kg Batch Capacity

ghibli r15 commercial roaster

Turbo Gas Burner

silon zr7 shop roaster

Touch Screen Control

A high-tech and high-end commercial roaster.

The Ghibli R15 commercial coffee roaster was designed to provide the latest technology for those who appreciate quality and deserve the best. It’s much more than a rotating “barrel on flames” – it’s created using the most advanced product design software, from beginning to end and will ensure reliable operation together with consistent, superb results for many years to come. The Ghibli features:

  • Advanced thermodynamic characterization.
  • Robust and accurate drum housing, ensuring that the drum will spin “in-line” for the entire life of the product.
  • Drum proportion – achieving an optimal ratio between heat conduction and heat convection.
  • In-drum agitation designed for perfect bean stirring, greater heat conduction between metal and beans, chaff separation and the immediate evacuation of the beans from the drum into the cooling group.
  • Perfect heat dispersion – as a result of an intensively researched ceramic combustion chamber, optimally located against the drum, spreading heat equally throughout the drum, as opposed to the more common setup of heat being directly applied to the drum at a single point.

Unique Roasting Software

A unique roasting software developed exclusively by Coffee-Tech Engineering, enabling the user to predefine and program personal roast profiles. By recording the desired heating curves, endless roast profiles can be applied, again and again, with the greatest accuracy.

The Next-Gen Vortex TO4 Roasting Drum

In Ghibli R15, airstream blasts in spiral motion into the drum and through the coffee beans, requiring smaller amount of air to enter the roaster for a full effect.

The longer spiral path across the drum and through the coffee bed is unlike the olden traditional roaster mechanisms, which had a perforated back plate allowing huge amounts of air into the drum in a short, straight path. With our roaster, the beans are not stripped away from their coffee goodness, while the energy is also used to maintain the heat right next to the exhaust without working on the coffee itself. This innovative approach ensures a unique added-value offering for cost-effectiveness, energy optimization, and enhanced flavor.

Lab tests have shown a huge improvement in the coffee’s solids content and density, with amazing improvements in gas consumption, roasting time, fume emission.

Clean, Efficient and Safe Heating System

Coffee-Tech’s entire Ghibli line features a highly efficient turbo gas burner. This clean heat source provides maximum gas burning efficiency with minimum levels of carbon monoxide emission. Safe, economical and stable, it features many unique parameters for control and calibration, described in detail in our user manual.

Comprehensive Set of Features

Coffee-Tech Engineering has paid special attention to the less than obvious details, such as the compact, efficient structure of the roaster, batch cooling time, drum evacuation time, the size of the monitoring control lens and drum-gate, an additional lens in the green bean hopper and more. At the end of the cycle, the entire roasted batch is transferred to the cooling group in a matter of seconds. This external group is made of 100% stainless steel with special food-grade material agitation blades which efficiently shuffle the beans over the cooling mesh. Aided by a high capacity blower, an entire batch is cooled in less than four minutes. The features above are often ignored details and their PP impact is tangible in the finished brew. Thanks to the cutting-edge technology of the machine, the roasting process achieves excellent levels of sugar, aromatic oil and a wide aromatic range. These virtues are achieved without burning the “woody” substance of the bean.

The Perfect Roasting System

Determining a high level of conductive heat has proved the best method for producing a rich cup and this is the Ghibli R15 differ from other manufactures. Since conduction is complicated and presents several unresolved issues, many have abandoned it in favour of convective heat. Coffee-Tech Engineering has invested in extensive research in order to solve these issues. In doing so, they have designed the Ghibli R15 to roasts continuously, while cooling takes place outside the drum, making it possible to roast up to 60 kg of beans per hour. The Ghibli R15 is user-friendly, ergonomic, quiet, compact and safe. Each function has an individual motor and heat protection. This is a result of CAD design and the use of high quality materials, components and precise manufacturing tools assembled and completed by Coffee-Tech Engineering’s passionate artisans.

The Ghibli R15 is available with various heating methods, from natural gas and LPG, to traditional wood and charcoal heating, according to the customer’s preference. As a high-end roaster, the Ghibli R15 will ensure reliable operation together with consistent, superb results for many years to come.

Technology & Features

solar shop roaster

Drum Roasting

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

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.

fz94 pro lab roaster

Multi Point Temperature

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

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Indirect Flame

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

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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.

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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.

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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


Drum air-inlet screens configured at vortex geometry to allow very efficient high-velocity air.

silon zr7 shop roaster

Full Modulation

Features a highly effective pre-mix turbo gas burner. This clean heat source provides maximum gas burning efficiency with minimum levels of carbon monoxide emission. Safe, economical and stable, it features many unique parameters for control and calibration.

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.

silon zr7 shop roaster

Award Winning Technology

Coffee-Tech Engineering has won multiple awards within the world of coffee for contributions both in design and technological innovation. The Ghibli Line features these innovations as standard, integrated in every Ghibli roaster that gets built.

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.

Technical Specifications

Batch Capacity

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

Roasting Cycle

14-17 minutes ± 4 batches per hour

Quality and Safety Compliance



400 kg (882 lbs.) machine with cyclone


Full precision metal work, top quality materials and hardware.

Gas Consumption

1-1.5 kg per hour of roasting

Heating Method

Gas: L.P.G. / Natural Gas (12-34 kw) fully modulated or single stage burner

Chaff Evacuation

Full size, high-capacity cyclone chaff collector – for clean roasting and cleaner exhaust.

Drum Venting

Individual blower with digital variable speed control comes standard.

Cooling Agitation

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

Cooling Blower

High-capacity cooling blower, cooling time is ±3 minutes


Safety drum discharger. In drum fire extinguisher.


114(w) X 173(d) X 182(h) cm. / 57(w) X 68(d) X 72(h) Inch. (With cyclone)

Electrical Specifications

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

Drum Housing

Sub atmospheric combustion chamber

Drum Operation

Individual, heavy-duty gear motor. Digital variable drum speed control comes standard.


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

Also Available

Wood/charcoal heating conversion
– Automated software
– Pneumatic doors
– Loading system


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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Additional information

Weight900 lbs
Dimensions85 × 54 × 78 in

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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