Drum Roasting for Chocolate Production

A thermal energy diversion device for drum roasters that improves roasting quality by maintaining stable temperature and energy efficiency during roasting. The device has a baking drum with an inner drum, outer drum, and uniform temperature heat conduction unit of radial fins between them. The fins are made of thermal conductive material. The outer drum has a closed end with a return space relative to the inner drum. Hot air enters through inlets in the fins between the drums and exits through outlets. A stirring unit with blades rotates in the return space to mix the air. This allows compensating temperatures between the airflow and fin conduction to achieve constant temperature, energy saving, uniform roasting, and heat preservation.

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Cocoa roasting machine that allows efficient roasting of large quantities of cocoa beans without uneven heating. The machine has a rotating chamber with a cylindrical roasting tube. Cocoa beans are loaded into the tube and a driving gear rotates it. This rolling action evenly heats the beans as they tumble inside the cylinder. The gear is driven by a motor that meshes with a fixed gear on the chamber wall. The rotating cylinder inside the chamber allows large batches of beans to be roasted without uneven heating.

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Roasting equipment for cocoa bean processing that provides efficient and even roasting of cocoa beans. The equipment has a rotating rod inside the roasting chamber that is driven by a motor. This rod stirs the cocoa beans as they roast to ensure even heating. The rod is surrounded by additional roasting components on both sides to further agitate the beans. This allows automated, controlled roasting of large batches of cocoa beans without manual stirring.

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A treatment arrangement for drying and roasting foodstuffs like cocoa beans or nibs that provides better control and optimization of heating and cooling. The arrangement has a drum housing with a treatment drum, heating and gas ducts, and a cooling device. The heating gas is supplied and discharged from the drum using separate ducts, allowing independent control of convective and conductive heat input. This allows optimized drying and roasting conditions by adjusting the heating gas flow rate and temperature. The separate gas ducts also prevent cross-contamination between clean and heated gases. The cooling device receives the treated foodstuffs for further cooling after roasting.

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Bean roasting machine with axial heating and radial airflow for roasting beans evenly and avoiding over-roasting. The machine has an air inlet, sealed heating cylinder, bean stirring drum, and outer cylinder. The cylinder has holes for air to enter and exit. The heating cylinder draws air axially for fast heating. The drum with stirring members rotates beans while hot air exits radially through holes in the drum, evenly roasting the beans. This avoids over-roasting by simultaneous axial heating and radial roasting airflow.

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Apparatus for drying and roasting grains like cocoa beans or sprouts. The apparatus has a rotating drum mounted on a structure, an inlet for fluid like heated air, a fan to feed the fluid into the drum, and an outlet for the grains. The drum end opposite the fluid inlet has a door and an outlet for the fluid. This allows separate control of the fluid flow and grain movement. A heating device and controller can preheat the fluid before entering the drum.

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Roaster for uniformly roasting cocoa and grains while reducing energy consumption and allowing consistent product quality. The roaster has a rotating cylindrical pot with agitator blades to evenly roast the beans. It also has a combustion chamber made of refractory materials for efficient heat retention. The roaster uses a servo-control panel to regulate combustion and rotation based on temperature and humidity sensors. This ensures consistent roasting and prevents under/over roasting due to variable moisture levels. The roaster also has a dust separating cyclone to collect roasted bean dust.

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A drum roaster for food processing like cocoa bean roasting that reduces operating costs by preventing air infiltration during roasting. The roaster has a drum rotating inside a closed shell with an underpressure maintained between them to prevent hot gas escape. A seal is placed in the clearance between the drum and shell to prevent air leakage. This avoids the significant efficiency loss from infiltrating ambient air during roasting that can be up to 30%. The seal can be fixed on the shell or move with the drum. Other features like wheels, an outlet mechanism, and separate inlet/outlet fans are also described.

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A chocolate bean drying device with even heat distribution and condensate removal to improve chocolate quality and energy efficiency compared to conventional drum dryers. The device has a double-walled drying cylinder with a heated cavity between the inner and outer walls. A stirring shaft with spiral blades rotates inside the drying chamber to mix the beans. Air inlet and outlet connect the chamber to an external blower. The inner and outer walls of the cylinder form a sealed heating cavity that connects to the blower. This allows controlled heating of the beans without generating moisture inside the cylinder. The outer wall has an air inlet and outlet for the drying chamber. An exhaust fan removes condensate from the outer wall. This prevents moisture buildup in the drying cylinder and allows efficient drying without excessive heat.

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Drum roasting apparatus for drying and roasting grains like cocoa beans or chips. It has a rotating drum with an inlet for fluid (like heated air) and a door at the opposite end. This allows chips to be fed in, roasted, and discharged while the fluid exits separately. This prevents clogging. The fluid inlet has a conveyor screw to return material back. The drum also has a limited axial door movement to create free space for chips to exit. A heater heats the fluid to 110-200°C.

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Device for drying and roasting food like cocoa beans using a treatment chamber with a sensor to monitor moisture during the process. The sensor is used to control heating and gas flow to prevent premature drying or fat migration. The chamber has insulation on part of the outer wall to prevent heat loss. The sensor can be a humidity sensor or one that measures oxygen content. By monitoring moisture and oxygen, drying/roasting can be optimized without overdrying or fat migration. The insulation prevents heat loss during drying.

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Batch process for drying and roasting peeled cocoa beans that improves aroma and flavor profiles compared to conventional methods. The process involves heating the peeled cocoa beans in an externally heated drum using a stream of pure hot air. The hot air is divided into an external stream to heat the drum and an internal stream to heat the beans. This allows precise temperature control and prevents over-roasting in the center. The external heating avoids contact with combustion exhaust gases. The process also allows adjustment of internal air temperature by mixing with cold air.

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Heat treatment installation for roasting food products like cacao, coffee, nuts, etc. The installation has a unique vertical coaxial tub design with two cylinders, one inside the other, forming a crown-shaped space. The product is continuously loaded into the top crown-shaped section. One cylinder wall contacts the product and is heated by conduction or fluid. Gas is injected into the inner cylinder to homogenize heat around the product. The outer cylinder has gas injection for closed-loop heating. Stirrers rotate inside. This allows treating a wide range of products efficiently.

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Method and apparatus for drying and roasting cocoa nibs and cocoa core parts to improve aroma and flavor profiles. The method involves drying and roasting the cocoa in a heated drum with an additional heated gas stream passing through the drum. This convection heating in addition to external drum heating enhances aroma and flavor compared to just drum heating. The apparatus is a drum roaster with a feed line for heated clean gas like air.

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Drying and roasting coffee and cocoa beans in a drum using flue gases from a burner without exposing the beans to harmful pollutants. The drum is heated internally by flue gases from a burner. The flue gases directly contact and heat the beans inside the drum. This eliminates the need for hot air to be supplied and circulated inside the drum, reducing the risk of pollutants depositing on the beans. The flue gases can be cleaned to further reduce contaminants. The internal heating allows more even roasting since the hottest spot is in the center.

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A roasting apparatus for uniformly roasting seeds like cocoa, coffee, and grains using infra-red radiation instead of convection air flow. The apparatus has a heat-insulated rotating drum with internal conveyor means. The seeds are continuously fed into the drum and rotated while infra-red lamps inside the drum radiate heat onto the seeds. This provides uniform roasting by directly transferring heat into the seeds through radiation without drying the outer layer first. The rotating and mixing action prevents hot spots. The insulated drum prevents heat loss. The infra-red radiation penetrates the seeds better than air convection for faster, more uniform roasting.

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