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TT 5/10 and TT15/20 Specialty Roasters enable the roast master to succeed in achieving countless sensory profiles, developing the coffee’s deepest aromas, from light roasting to the very darkest.

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Since the early 1930s, sound experience and ongoing research into optimising the roasting process were tangible elements in the evolution of the Petroncini small roasters, sold all over the world. The company’s milestones, even in this past century’s highly technological evolution, have always paid attention to the choice of materials used and their improved product engineering. The innovation applied to these machines over the years has in no way affected the quality of the materials and the robustness of the original product, but instead has set out to put the master roaster at the centre of the process, making him increasingly aware of the technology and giving him all the tools necessary to personalise his quality roasting profile in the way he prefers.
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. MAESTRO is the roasting software applied to the Specialty Roasters, available in the Classic as well as Avantgarde version, thus giving the roast master the chance to choose either the complete freedom of roasting or the pre-setting the different desired roasting profiles. The system enables to save and export the roasting data, organising them later as preferred.

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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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Petroncini Specialty Roasters

TT 5/10 and TT15/20 Specialty Roasters enable the roast master to succeed in achieving countless sensory profiles, developing the coffee’s deepest aromas, from light roasting to the very darkest.

High technology for Micro Roasteries

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Modular roasters feature an external heat generation unit which allows for superior productivity and layout flexibility. This model can roast up to 720 kg per cycle and include an innovative energy-saving system.

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TMR model has been specially designed for industrial productions that require high profitability and repeatability of the roasting processes during the various working stages. The roasting curves are previously drawn by setting the time and bean temperature as independent variables. It is possible thanks to a dedicated software that allows to keep a consistent quality of the product right from the first batch, when the machine is cold, up to the last roasting cycle. TMR allows to achieve the desired roasting profile in terms of time, color and flavor.

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Low energy consumption and reduced NOX, VOC and CO2 emissions by using a unique heat generator that acts both as burner and thermal afterburner.

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TMR250
TMR400
TMR720





Length (mm)

4600
5800
7300



Width (mm)

2600
3050
3900



Hight (mm)

4600
4900
6000



Batch Size (kg)

150-250
250-400
500-720



Capacity (kg/h)


Up to 1250


Up to 2000


Up to 3600




Roasting Time (min)*

8-20
8-20
8-20



* Roasting Time depends on the type of roasting desired

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Petroncini TMR Roasters

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Flexibility – Reliability - Consistency

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Handling solutions to preserve the ground coffee aroma avoiding demixing

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Mixing coffee and spices in a Turkish coffee processing plant is a crucial operation, which can be done with the right dosage of the spices. Petroncini provides a continuous powder homogenizer that is suitable for mixing coffee and one selected spice, which can be changed according to the production.
This system is called DuoMIX and it has been engineered by our team to guarantee process reliability and high productivity, from the mixing right up to very specific follow-up handling. The system works continuously and guarantees the consistency and repeatability of the mixing results by setting the percentage range of the desired spice.

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Following the same principle of maintaining the product homogenised and perfecly mixed, preserving the coffee aroma and preventing the oxidation, Petroncini provides the very best trasport solutions.

ExtraMAX and the gentle handling

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Flexible green coffee storaging and dosing solutions to optimise any facility layout and production capacity. 

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Petroncini’s cutting-edge batch-weighing device can be installed beneath the silos making it possible to accurately dose the green coffee blend or single-origin coffee ready to be sent to the roaster. Despite the visible space-saving compared to standard valves, the special dosing valves applied to Petroncini weighing system enable high-quantity dosing. This optimises dosing times and ensures the highest precision of the batch. The capacity of the batch weighing system should be equal or greater than the roaster capacity. The determined weight will be recorded and used for calculating the roasting yield.

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Green Coffee Storaging and Dosing

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.

How flexible storage solutions make life easier

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From 5 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 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 combined to pre-heater afterburner

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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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Petroncini TT Roasters

From 5 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.

Roasting Convection Technology

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Particular attention must be paid to the degassing process. Degassing is a natural chemical reaction that happens inside the beans once roasted and ground. Preventing package inflation and avoiding oxidation are the main factors that have led to the spread of degassing technologies over recent years, especially in the single-serve market. Depending on the room temperature, on roasting parameters, granulometry and the pressure of the coffee inside the storage silos, degassing time can range from 4 to 48 hours.
Production requirements mean degassing time must be reduced to as little as possible, without any aroma loss. The technologies used to accelerate degassing times make it possible to reduce the time, while still preserving the quality of the product.
IMA Coffee Petroncini has developed different degassing systems available in various configurations for the desired degassing process. The degassing can be done either in natural conditions with aroma protection by nitrogen, or with an acceleration of the process by using the vacuum technology combined with nitrogen injection. The very next-generation degassing solution is meant to accelerate the degassing process in a vacuum closed circuit with nitrogen injection and product recirculation: that’s Petroncini CO-Tube degassing system.

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CO-Tube Degassing System can reduce nitrogen consumption by recycling the gas needed for the degassing process.

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COTube is a system capable of accelerating the degassing time with a nitrogen injection, in a deep vacuum environment at -800 mbar, thus controlling the process temperature. The mechanical recirculation of the product used in the new COTube degassing system is an innovation on the market compared to other systems existing. It enables the ground coffee to homogeneously make contact with the nitrogen, keeping the product homogeneous in the silo. Furthermore, the most innovative COTube feature is linked to the closed-circuit adopted, the unique system available on the market today able to partial recover the nitrogen needed during the process. Furthermore, this specific process engineering combines the possibility to control the temperature of the inert gas so as to maintain the temperature stable inside the system, despite the environment temperature. As a result of the nitrogen’ temperature modulation, it’s possible to customize the degassing times, recipe by recipe.

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Degassing Systems

CO-Tube is the next-generation degassing system capable of accelerating the degassing time with a nitrogen injection, in a deep vacuum environment, thus controlling the process temperature.

Degassing Process

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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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Pertoncini TPA system® is a pneumatic trasport in aspiration especially developed for handle the roasted coffee. It has a great flexibility of application, such as elbows, inclined pipes, the option of fixing it to the ground or to the ceiling, multiple discharges and 2-way valves. That means different routes can be installed inside the production area, bypassing any constraints even where there is an existing production complex. Petroncini has developed the TPA system® which guarantees pneumatic product handling for up to 60 m of suction pipes. This system definitely requires less maintenance than mechanical conveyors, avoiding almost all breakage or at least reducing it to a negligible percentage while preserving the aroma.

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The maximum care in handling the coffee once roasted, avoiding any breakages. 

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Roasted Coffee Handling and Conveying

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.

Gentle conveying of the roasted coffee

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A wide range of automated solutions for receiving coffee from single bag up to bulk container, in order to reduce labor and increase the efficiency and security in all the phases of green coffee intake

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The only system available on the market which handles both bags and bulk coffee from containers is designed by Petroncini. Thanks to an alternating sliding mechanism combined with the hydraulic tilting of the container, this system is the most advanced, versatile, high-capacity system available today. Featuring sorting units which carry the bags downstream to the cutting unit, this system can accept up to 2 containers per hour. A special belt conveyor fitted beneath the shutter conveyors managing the bags collects any beans falling out of the bags, thereby ensuring virtually zero loss of product throughout the entire intake process. The bulk discharge unit is equipped with a dust aspiration system and safety panels that rise into place as soon as unloading starts.
 

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Green Coffee Intake Systems

A wide range of automated solutions for receiving coffee from single bag up to bulk container, in order to reduce labor and increase the efficiency and security in all the phases of green coffee intake

Smart solutions for every types of intake