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Coffee Degassing Systems
Degassing Process
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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Sustainability
CO-Tube Degassing System can reduce nitrogen consumption by recycling the gas needed for the degassing process.
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Production Plant
IMA Coffee Petroncini
Degassing Systems Highlights
1.
Maximum aroma and shelf-life preservation thanks to the zero oxygen presence inside the circuit
2.
Degassing time reduction operated by the vacuum system
3.
No more packaging stressed
4.
Nitrogen consumption optimisation during the different phases of the process
5.
Superior consistency of the product through the ExtraMax extraction technology
6.
Perfect process control using recipes for nitrogen and gas temperature modulation
COTube: Revolutionary Process
Zero Oxygen inside the circuit
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.
Degassing Systems Gallery
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[overview] => A crucial point in ground coffee processing is linked to extraction from the silos. Ground coffee must be properly homogenised and dosed, avoiding agglomeration in the bottom of the silo. We have engineered ExtraMAX, mechanical extractor to avoid demixing and agglomeration of the product with a flat extraction system, suitable for filter, Espresso and Moka coffee. Compared to other vibrating systems, the ExtraMAX system can effectively homogenise the product with accurate control of the dosage, which is impossible with vibrating devices.
Following the same principle of maintaining the product homogenised and perfecly mixed especially once ground, preserving the coffee aroma and preventing the oxidation at the same time, Petroncini provides the very best trasport solutions.
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System for ground coffee, suitable for the long distances and high production rate.
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[highlight] => Air tight ground coffee systems under controlled atmosphere from grinders to packaging machines.
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[highlight] => Ground coffee storages are tailor-made based on production requirement and space availability.
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[highlight] => Special equipment for the continuous homogenization of coffee and spices.
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[highlight] => Petroncini Handling Vacuum system to avoid any contamination.
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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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Ground Coffee Handling and Conveying
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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Petroncini provides blades and rolls grinders for small and large productions, ensuring reproducible production standards, in terms of consistency of particle size and flexibility, according to the requirements.
Industrial coffee grinders are able to obtain the perfect coffee particle size, suitable to any brewing style, including Soluble, Espresso and Ultrafine coffee types, with capacities ranging from 90 up to 9,000 kg/hour.
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[highlight] => Water-cooled rolls and coffee temperature systems.
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[highlight] => Homogeniser and chaff crusher/densifier ensure consistent density during the production.
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[highlight] => Grinding blades made in chrome-magnesium hard steel, available in different sizes and even for Turkish coffee style.
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[highlight] => Forced air cooling system installed on the blades grinders ensure preserving the coffee quality and organoleptic properties.
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homogeniser and chaff densifier
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This works by pressing the coffee in a certain area, where there are blades that work at high speed. In addition, for the most demanding customers, we provide a special vibrating sieve, able to completely remove any presence of chaff in the coffee, even the finest.
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Grinders
Coffee grinding is a crucial step in coffee processing and, when done properly, it can dramatically improve coffee extraction and aroma retention, thereby optimizing the brewed coffee quality.
Blades and stone grinders
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[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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[highlight] => Multidischarge systems with product preservation with easy access and cleaning, efficient and reliable positioning.
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[highlight] => Receiving cyclones and rotary distributors designed with special shock absorbing material.
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[highlight] => Internal and external installations and different materials and colour available.
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[highlight] => Complete automation of the storaging process depending on the plan, for the complete traceability of the coffee batches.
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[versions_title] => Your partner on production schedule
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[versions_overview] => The Production Manager® is the perfect tool for monitoring the production of the batches, starting from the agenda of raw coffee components up to packaged product.
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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