CocoaT Roasters are ideal for roasting cocoa beans /cacao beans, the foundation for the best chocolate. Roasting the cocoa beans (cacao beans, cacau beans) at right temperature for the right duration is critical to get better quality nibs and in turn better tasting chocolate. All CocoaT roasters are equipped with removable stainless steel roasting drums.
During roasting, cocoa beans (cacao beans, cacau beans) constantly tumble inside the slowly rotating stainless steel drum. The beans are heated by convection heat (heating element) and conduction heat (from the roaster drum) resulting in uniformly roasted beans.
The unit comes with a variable temperature control setting for up to 230°C (446°F). There are two separate controls, one for upper heating element and another for lower heating element. There are five options to heat the oven:
Top heating element
Bottom heating element
Both heating elements
Both heating elements + convection heat - Ideal setting for roasting the beans
Low heat setting for fermentation
CocoaT jr PI Roasters are equipped with timer control. Users can set the roasting time for up to 2 hours. It is available only in 220V.
Our CocoaT jr Roaster PI can roast 2-4 lbs (1-2 kgs) of cocoa beans. CocoaT jr. Roaster can also be used for roasting nuts, legumes, pulses. Special roaster drum available to roast sesame seeds etc. We recommend our customers also buy CocoaT Cooling Tray to cool the roasted beans faster.
Included with Roasters:
Roaster drum
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Features
Stainless steel for hygiene and easy cleaning
Roaster drum - for uniform roasting of beans
2-4 lbs (1-2 kgs) – ideal for Entry or Professional scale operation
0-120 minute analog timer
Convection & conduction + heating elements in top and bottom of the unit - efficient heating
150 – 500F (65.5 - 260C) – wide range
Open the drum door to load contents – easy to load
Remove the drum from the unit, open the latch and collect the contents in top tray of cooling tray system
Cooling tray system (Roaster Arrester) is ideal to stop the roasting process once the beans are removed from the roaster. This cooling tray is made for CocoaT junior Roasters.
Once the roasting is done, remove the roaster drum from the roaster. Use silicon gloves provided with the roaster to handle the hot drum. Place the roaster drum on top of the cooling tray. Open the latch and rotate the drum gently so the cocoa beans fall into the top tray of the cooling tray system. Switch on the cooling tray and the cocoa beans are cooled in less than 5 minutes. This helps in arresting the roasting precisely and preserves the right flavor notes the chocolate maker is aiming for.
Fatty foods retain the heat and continue to get cooked even when they are removed from the heat source. Since cocoa beans have 45- 55% of cocoa butter, even after we remove the beans from the heat source, they continue to cook. When the cocoa beans are over-roasted, they start tasting like coffee. Also beans with delicate floral flavors can lose their floral notes if the beans are not cooled at the right time.
All the food contact components are made of stainless steel. The unit is very compact for storage. CocoaT cooling Tray is easy to use and clean.
Other Uses
roast nuts such as peanuts, pistachio, hazelnuts, almonds, walnuts, pecans, macadamia
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