Capacity
  • Seeds
    750 kg/h
  • Nuts
    500 kg/h
  • Beans
    700 kg/h
  • Grains
    600 kg/h
Order Lease
Line configurator
Model description

In this line, the roasting module has no traditional drum, allowing the full use of the roasting chamber.

The product discharge time into the cooler is no more than 7 seconds, whereas with the previous generation of ovens this time was 35–40 seconds, which significantly improves roasting evenness.

The oven also features two temperature sensors: lower and upper. The lower sensor measures the temperature of the heating air (heat transfer medium), while the upper sensor is located in the product's "boiling" zone, enabling the most effective control over product temperature accuracy.

The control panel is separate, so the electronics are protected from heat and vibration.

The aspiration channel is equipped with a new reverse-cone cyclone, eliminating the problem of using filter bags.

The new self-cleaning system for the upper filter mesh reduces the labor required for oven cleaning by a factor of 5–6.

The entire structure, including the oven frame, is made of food-grade stainless steel, preventing corrosion at the welded joints of the inner lining and frame.

  • Maximum roasting evenness
  • Full process automation
  • Easy maintenance
  • Various roasting profiles
  • Reduced carcinogens in the product
  • Gas or electric operation
  • Hot air stream roasting
  • Consulting and training
Batch size
70-80 kg
Specifications
  • Burner power (gas heating)
    200 kW
  • Burner model
    ELCO Vectron G2.200
  • Gas connection
    Rp 1 1/4`
  • Gas inlet pressure (mbar)
    30-120
  • Natural gas consumption – maximum
    20 m³/h
  • Natural gas consumption – average
    17 m³/h
  • LPG consumption – maximum
    18 L/h
  • LPG consumption – average
    15,5 L/h
  • Electrical power consumption (when using gas burner)
    50 kW
  • Electrical power consumption (when using electric heating elements)
    250 kW

Unique method

In TYPHOON industrial ovens, roasting takes place inside a cylindrical drum, with hot air at a set temperature blown from below. The product is intensively mixed — it reaches a boiling-like state. This method delivers maximum roasting evenness for sunflower seeds at temperatures 20–30°C lower than in static roasting. As a result, the flavor is more pronounced, micronutrients are preserved, and the formation of harmful carcinogens is reduced.

Process control

All processes — from loading and roasting to cooling and unloading — are fully automated and follow a preset profile. The computer memory can store up to 100 different profiles. The technician selects a unique profile (sets the product heating parameters), and the oven then runs the program consistently from batch to batch. All numerical and graphical data is displayed on a touchscreen. The operator can monitor the roasting graph in real time and make adjustments on the fly. One operator can manage up to 5 lines! All ovens also feature remote access for monitoring outside the production floor.

Easy maintenance

Our equipment is designed to provide easy access to all internal parts where dust, husks, and other debris may accumulate. Cleaning the entire system — including the air movement zones — at the end of each shift takes no more than 15 minutes.

Gallery