The perfect match for small-scale industrial applications and unlimited product customisation.
The perfect match for small-scale industrial applications and unlimited product customisation.
Its hourly capacity of about 240 kg and the manual management of the working phases make TTG 60 ideal for small-scale industrial roasters who don’t want to give up the pleasure of artisan roasting of their own coffee.
TTG 60 is an easy-to-use, reliable and cost-effective machine enabling complete handling freedom of the roasting, combined with the guarantee of the highest manufacturing quality and long-life operation of devices installed. The equipment is easily set up so that time-to-commissioning and maintenance operations are definitely reduced, ensuring high profitability standards.
The TTG 60 allows the roast master to manage coffee temperature, drum rotation speed and air-to-bean ratio, therefore letting him vary the method of transferring heat to the bean, achieving the desired balance between convection and conduction. Managing the roasting variables according to the desired end product, the roast master is now able to transfer heat through the soft conduction with the insulated drum surface and with the powerful heating convection, through the massive air flow volume that can be handled inside the drum.
The heating chamber, made with very thick material, guarantees perfect and homogenous mixing of the roasting air, resulting in reliable machine performance and repeatability of roasting profiles. We can thereby succeed in achieving countless sensory profiles, developing the coffee’s deepest aromas, from light roasting to the very darkest.
Through the MAESTRO software, the roast master can set up to 8 roasting steps for each roasting profile saved and register from 20 up to 99 roasting recipes in the system. In addition, he can simply record and export the roasting profiles on a USB drive or save the recipes, export the roasting data, organise and analyse them on a PC at any time through the ROASTING MANAGER, an application developed by Petroncini, collecting a back-up of almost 5 years of production.
TTG 60 | |
Length (mm) |
3580 |
Width (mm) |
2800 |
Hight (mm) |
3010 |
Batch Size (kg) |
30-70 |
Capacity (kg/h) |
up to 280 |
Roasting Time (min)* |
12-20 |
* Roasting Time depends on the type of roasting desired.
* Data subject to possible modifications and not necessarily definitive.
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The forced convection of indirect hot air allows to reach coffee with a dense and rich aroma. Particularly suitable for small and medium productions, TT Roasters can be equipped with different systems for the control and management of the roasting profiles. This model requires a limited layout space and an easy and fast installation on site. Green coffee loader and destoner are available in combination with the roaster. On demand, TT Roasters can be fitted with an independent afterburner and a catalytic system.
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TT60 | TT120 | TT240 | TT400 | |
Length (mm) |
3250 | 4400 | 6300 | 7200 |
Width (mm) |
1350 | 1700 | 2400 | 3000 |
Hight (mm) |
2550 | 3400 | 3750 | 3900 |
Batch Size (kg) |
60 | 120 | 240 | 400 |
Capacity (kg/h) |
up to 240 | up to 480 | up to 960 | up to 1600 |
Roasting Time (min)* |
12 – 20 | 12 – 20 | 12 – 20 | 12 – 20 |
* Roasting Time depends on the type of roasting desired
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The roasting data and profiles are saved and available at any time within the system, and can be organized in the way you prefer thanks to the Roasting Manager, the new application integrated into OPERA30.
[version_overview_buttons] => Array ( [buttons_on] => [view_default] => [buttons_items] => ) ) ) [versions_thumbnail] => [versions_tag_line] => [versions_overview] => [versions_overview_buttons] => Array ( [buttons_on] => [view_default] => [buttons_items] => ) [related_products] => Array ( [0] => 10_1769 [1] => 10_1780 [2] => 10_1791 [3] => 10_1774 [4] => 10_1049 [5] => 10_1048 [6] => 10_1854 ) )From 25 up to 400 kg per batch, TT Roasters have a compact and reliable design. The air convection technologies allow a perfect coffee roasting control, optimizing the thermal efficiency and the flavour development.
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The Petroncini Specialty Roasters, thanks to heat control, roasting air volume and the drum rotation speed, can in fact let you vary the method of transferring heat to the bean, achieving the balance between convection and conduction, according to the desired end product.
The thermal energy cycle adopted by the Specialty Roasters allows for the direct and gentle drying and caramelisation of the coffee sugars, putting the source of heat not in direct contact with the roasting chamber, in order to be able to control the amount of heat transferred to the bean and reduce uncontrollable thermal inertia as much as possible. The Specialty Roasters thus offer a “soft” roasting profile which allows for even heat distribution to the beans, taking care of the raw materials so as to achieve high quality aromatic profiles. These machines are equipped with high-performance and adjustable technological components, which allow for full control of the roasting process.
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TT 5/10 | TT 15/20 | |
Length (mm) |
1550 | 2050 |
Width (mm) |
900 | 1350 |
Hight (mm) |
1700 | 1950 |
Batch Size (kg) |
3/10 | 10/20 |
Capacity (kg/h) |
Up to 35 |
Up to 70 |
Roasting Time (min)* |
10-20 | 10-20 |
* Roasting Time depends on the type of roasting desired.
Data subject to possible modifications and not necessarily definitive.
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Array ( [rel_market] => Array ( ) [clone_list] => Array ( ) [embed_iframe] => [form_price] => [contact] => sales.coffee@ima.it [no_index] => [thread_tag] => [tile_description] => Flexible indoor and outdoor storaging and the most accurate dosing solutions for the maximum process efficiency and productivity, tailored on the plant layout and the processing line downstream. [tile_speed] => [cover_macro] => 1050 [cover_name_type] => txt [cover_name] => Green Coffee Storaging and Dosing [cover_descriptor] => Systems [cover_focus_on] => 1 [cover_focus_content] =>Flexible green coffee storaging and dosing solutions to optimise any facility layout and production capacity.
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[buttons_on] => [cover_focus_buttons] => Array ( [buttons_on] => [view_default] => [buttons_items] => ) [news] => [thumbnail] => 1907 [tag_line] => Maximum preservation of the coffee beans [overview] =>Once roasted, it is extremely important to preserve the integrity of the beans, because a fall of more than 500 mm risks damaging them. Petroncini provides squared, polygonal or circular silos for small and big capacity.
Silo capacity can vary from a few hundred kg up to many tons and the shape depends on the capacity and available space. Inside every silo and every silo cell, special devices are installed to gently escort the coffee during its fall. There are different types of shock absorbers available, also designed to avoiding product obstruction especially considering the high production capacity up to 5 tons per hour.
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It is a useful dashboard to launch the daily production batches of the roasters, identify quantity of the coffee present in the receiving silos and the roasted and ground storaging sections, avoiding any production and contamination errors.
It has a list of active or past lots for monitoring the relative coffee quantities in the time of interest.
It can also act as a traceability system starting from any area of product interest, from the green lot to the packaged product, and viceversa, thus helping to trace any critical issues.
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Array ( [rel_market] => Array ( ) [clone_list] => Array ( ) [body_class] => [no_index] => [no_follow] => [seo_image] => [seo_title] => [seo_description] => [embed_iframe] => [form_price] => [contact] => sales.coffee@ima.it [thread_tag] => [tile_description] => In the whole coffee processing, the roasted coffee handling and conveying systems represent very important steps to ensure the preservation of the product and its quality. [tile_speed] => [cover_macro] => 2132 [cover_name_type] => txt [cover_name] => ROASTED COFFEE HANDLING AND CONVEYING [cover_descriptor] => [cover_focus_on] => 1 [news] => [thumbnail] => 1904 [tag_line] => Gentle conveying of the roasted coffee [overview] =>The first step after roasting and destoning is weighing. The coffee needs to be weighed to check what shrinkage occurred during the roasting phase, normally done with a batch weighing system. After that, the coffee must be sent to the storaging silos and there are different solutions for handling this phase.
In the whole coffee processing, the roasted coffee handling and conveying systems represent very important steps to ensure the preservation of the product and its quality.
Roasted coffee can be handled pneumatically or mechanically, which is better depending on the plant capacity/h and the distance from the connected equipment, such as receiving cyclones and rotary distributors above the storaging silos.
The attention to the product preservation is maximum.
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