Handling solutions to preserve the ground coffee aroma avoiding demixing
Handling solutions to preserve the ground coffee aroma avoiding demixing
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.
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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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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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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Array ( [body_class] => [no_index] => [no_follow] => [seo_image] => [seo_title] => [seo_description] => [rel_market] => Array ( ) [clone_list] => Array ( ) [embed_iframe] => [form_price] => [contact] => sales.coffee@ima.it [thread_tag] => [tile_description] => 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. [tile_speed] => [cover_macro] => 1891 [cover_name_type] => txt [cover_name] => Coffee Degassing Systems [cover_descriptor] => [cover_focus_on] => [news] => [thumbnail] => 1895 [tag_line] => Degassing Process [overview] =>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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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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