The roasting system must have the necessary flexibility to respond optimally to the various concerns of the different cocoa provenances. In particular, the optimal adjustment of the roasting time and the roasting temperatures play a crucial role. These requirements are only given by a roasting system in batch operation.

The roasting system CNRS enables various process steps during a roasting cycle in the roasting machine. The actual roasting process can be supplemented by further process steps such as treating the nibs by adding a solution, be it just water or glucose solution.

One of the most important process steps is certainly the sterilization of the nibs, which is carried out at a specific product temperature by injecting water or saturated steam into the nibs. This guarantees the internationally required TPC values.

The new heating system reduces greatly the energy consumption compared to traditional drum roasters. The CNRS roasting system is therefore pioneering in terms of reducing the energy consumption of fossil fuels.

OVERVIEW

Roasting system CNRS

The roasting plant CNRS works in batch mode. The batch size is determined in a weighing hopper. In addition to the roasting step, other processes such as sterilization or aroma improvement can be carried out in the roasting machine.

Roasting system CNRS
OVERVIEW

Roasting system CNRS

Energy saving is becoming more and more important. To further optimize the energy requirements of the machine, which is already working very efficiently The combination of the hot air recirculation and the heating system combined with the burner air preheating system makes the machine highly energy efficient

Roasting system CNRS
OVERVIEW

Roasting system CNRS

The heating system is based on energy transfer through turbulent airflow and the resulting significantly better heat transfer coefficient. Compared to traditional drum roasters, the energy consumption is significantly lower with an even distribution of energy within the roasting drum.

TET heating system
OVERVIEW

Roasting system CNRS

The focus during the development of the roasting system CNRS was also on a significantly improved maintenance and cleaning option. For example, the rollers with the roller brackets of the roasting drum have been redesigned to enable significantly easier maintenance.

Roasting system CNRS
OVERVIEW

Roasting system CNRS

For the CNRS roasting system, particular importance was given to the longevity of the individual machine elements in the very critical environment of cocoa processing. This picture shows the roaster's inlet socket, which is made entirely of stainless steel and is therefore resistant to corrosion.

Roasting system CNRS
HIGHLIGHTS

Roasting system CNRS

Here are the highlights of the roasting system CNRS:

  • Flexible batch roasting system
  • Sterilization during the roasting process
  • Repair of taste defects
  • Alkalization of the nibs
  • Even energy distribution
  • Optimized energy consumption through burner air preheating
CAPACITIES

Roasting system CNRS

The roasting system CNRS is available with the following capacities:

  • CNRS 10: 1000 kg/batch cocoa nibs
  • CNRS 35: 3500 kg/batch cocoa nibs
  • CNRS 50: 5000 kg/batch cocoa nibs
  • CNRS 60plus: 6000 kg/batch cocoa nibs
  • Further capacities on request