Ghibli R60 Commercial Roaster

ghibli r60 commercial roaster

Ghibli R60 Commercial Roaster

Leasing options are available through our partners.

solar eco shop roaster

20-60Kg Batch Capacity

ghibli r15 commercial roaster

Turbo Gas Burner

solar shop roaster

Manual Control Panel

The most complete coffee production system

The Ghibli R60 is not another average commercial drum roaster. Coffee-Tech’s loyalty to the endless pursuit of excellence ensures that our roaster produces a boutique quality coffee with a full aromatic spectrum in commercial quantities, something hitherto unachieved by standard commercial configurations.

Precision Design

With the help of advanced design software, every attribute of the Ghibli R60’s construction was meticulously designed to optimize each part of the roasting process. Thanks to extensive research and painstaking attention to detail, the Ghibli R60 can offer:

• Advanced thermodynamic characterization.
• Precision drum housing, ensuring the drum always spins “in line”, with a sturdy design that will bear the load for many years.
• Exact proportion in drum design, achieving an optimal ratio of conductive and convective heat.
• In-drum fluidizing paddles designed to perfectly stir the beans, create greater heat conduction between metal and beans, separate chaff and immediately evacuate the beans from the drum into the cooling group.

Perfect Heat Dispersion

We have conducted intensive research on closed ceramic combustion chambers. The ceramic surrounding the Ghibli R60’s drum ensures that the distribution of heat is always equal; with cold air unable to penetrate the drum. This presents a marked improvement over the common setup of self-aspirated burners, where heat is applied directly to the drum at a single point.

Clean, Safe and Efficient Heating System

Coffee-Tech’s entire Ghibli line features a highly efficient turbo gas burner. This special roaster is equipped with a dual stage modulated burner; providing a wide range of settings able to maintain a constant heat. This clean heat source provides maximum gas burning efficiency with minimum levels of carbon monoxide emission. Safe, economical and stable, it features many parameters for control and calibration, all described in detail in our user manual.

Comprehensive Set of Features

Coffee-Tech pays special attention to the less 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, the addition of a 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. These features are often ignored but their impact is tangible in the finished brew. Every setting and modification are tested in laboratory conditions to ensure the best cup of coffee possible.

[Optional] Roasting Software

Alongside the Ghibli R60, Coffee-Tech offers unique roasting software, PC operated, developed exclusively by Coffee-Tech Engineering, that completely automates the roasting process. The software enables the user to predefine and program personal roast profiles. By recording the desired heating curves, an endless number of roast profiles can be applied time and again with pinpoint accuracy.

The software analyzes the internal temperature at three distinct points, simultaneously managing the two-stage modulating burner. In addition, the software also controls the drum speed and airflow within the drum, allowing for complete control over the entire process.

Pneumatic Elevator for Green Beans:

This machine is equipped with a floor mounted green bean elevator for easy loading. It can be controlled by the roasting software or manually from the control panel.

Pneumatic doors actuation:

All doors on the Ghibli R60 feature pneumatic actuation, aided by air pistons and electro-valves and can be operated semi-automatically from the control panel or automatically by the software.

Control Panel

The Ghibli R60 is equipped with a self-standing control panel, ergonomically designed for operation and easy maintenance. The con panel features an emergency stop switch, indicating lamps for the burner and afterburner, a USB port for computer connection, individual switches for all electric and pneumatic functions of the machine, includes optional features such as De-stoner with its individual frequency inverter, and with all other optional features mentioned.

All electrical control components and motor protections are installed in this unit. This allows for very easy maintenance and service without the need to open the machine itself. In the event of a failure, the control board can be shipped separately for repair or exchange.

Cyclone Chaff Collector

This machine comes with a heavy gauge, galvanized, painted steel chaff collector that can be taken apart with basic tools for cleaning. Cleaning is a tedious but necessary procedure on any commercial roaster, but we make it safe and easy to do.

Cooling Group

The Ghibli line is equipped with a stainless-steel cooling group, a big screen mesh that requires no cleaning, Teflon agitation blades, and a dedicated high-capacity cooling blower. The Cooling Group also features a big cleaning door and pneumatic evacuation opening – all covered for food safety and protection. The cooling cover is designed with two vortex ducts to direct the air in a controlled manner, rather than allowing it to flow randomly and inefficiently.

The Next-Gen Vortex TO4 Roasting Drum

In Ghibli R60, 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 Ghibli R60 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.

The Perfect Roasting System

Achieving a high level of conductive heat has proved the best method for producing a rich cup, and this is where Coffee-Tech differs from other manufactures. Since conduction is complicated and presents several unresolved issues, many have abandoned it in favour of convective heat. The Ghibli R60 is also equipped with individual frequency inverters for controlling motor speed in all important functions such as the drum rotation, the drum’s airflow blower and the de-stoner.

These features aid in achieving better results in any given condition, including various roasting styles and variations in different beans. The Ghibli R60 roasts continuously, while cooling takes place outside the drum, making it possible to roast up to 135 kg of beans per hour. The Ghibli R60 is user-friendly, ergonomic, quiet and safe. Each function has an individual motor and heat protection.

Ghibli R60 features and high-end construction and craftsmanship. This is a result of 3D 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 software simulates a long list of tests prior to production; ranging from stress tests, heat dispersion and load distribution.

The Ghibli R60 is available with various heating methods, from natural gas and LPG to traditional wood and charcoal heating, according to the customer’s preference. Being a high-end roaster, the Ghibli R60 will ensure reliable operation together with consistently superb results for many years.

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.

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.

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

20-60 kg (44-132 lbs.) of green coffee

Roasting Cycle

17 minutes± 3 batches per hour

Quality and Safety Compliance



1300kg (2866 lbs.)

Burner Power

Max 120kw. Average operation – 54kw

Heating Method

Gas: L.P.G. / Natural Gas, Burner power 30-90 kw (without afterburner)

Drum Venting

High heat individual blower, (1 hp) with frequency inverter for speed control, and an easy hanging bracket for periodical blower cleaning.

Door Openings

All machine door openings are actuated manually, pneumatic operation is optional. Drum gate is hinged with oil free bearings.

Air Volume

Cyclone exhaust – 950CFM
Cooling exhaust – 5200CFM


Full fairing covered, low profile machine structure, with built-in forklift positioning tunnels. Complete precision metal work, top-quality materials and hardware.

Cooling Agitation

Direct drive individual heavy-duty gear motor (1.5 hp)


237(w) X 275(d) X 281(h) cm / 93(w) X 108(d) X 111 (h) Inch

Electrical Specifications

50/60 Hz, 3 phase 3x230V/3x110V, 11000W

Drum Housing

Sub atmospheric combustion chamber

Chaff Evacuation

Automatic chaff evacuation system.

Cooling Blower

High capacity (3 hp) cooling blower, cooling time is about 3-4 minutes.

Drum Operation

Direct drive, individual, heavy-duty gear motor (1.5hp), with frequency inverter for speed control.

Duct Diameter

Cyclone duct – 250mm
Cooling duct – 300mm

Outlet Temperature

Cyclone outlet – 170C°
Cooling outlet – 90C°

Also Available

– Wood/charcoal heating conversion
– Integrated, automatic roast profiling system
– Chaff compacting device


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.

Download Documentation

Download Product Brochure

Download Technical Specifications

Download Product Dimensions

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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