Capacity : 3 - 4 Kgs/h middle to dark roast.
Batch Capacity : 1 Kg of green coffee
Roasting Time : 15 Minutes to 20 Minutes.
15 Minutes for Brown roast
20 Minutes for Dark roast.
Type of Roasting : Thermal Transfer roasting. Electric heating.
Dimensions (HxLxW) : 81 x 100 x 52 Cm
Weight : 60 Kg
Voltage : 110-220-380 Volts, 50-60Hz,
1-3 Phase are available upon customer request
Source of Heat : Electric 4.5 kw
Number of Motors : 3 motors on the machine for efficient roasting
Colour : Red, Black, Green or customer based colour.
Body Type : Chrome, Brass or Copper body finishing
Temp. Control : Digital Temperature control

The Toper Cafemino is like a minuture version of a Commercial coffee roasting machine, it roasts batches of 1kg taking upto 22 minutes to roast a batch depending on origin and temperature set on the roaster. The toper features simple operation, turn on the drum and exhaust fan, set your desired maximum temperature (once this is reached the roaster wil turn the heating element on and off to maintain that temperature) Add the green beans at 180 degrees and keep checking with the sampler until your desired roast level is reached. Once you have your desired darkness of roast, turn on the mixer in the cooling tray at the front, open the vent to allow cooling air through the beans, and release the beans into the cooling tray. Back to back roasting is possible with this 1kg roaster.

Requirements

• Mains connection to a wired on/off cooker type switch connected to it's own 32amp fuse in the fuse box.
• Suitable heat resistant counter to hold 60kg weight
• Sufficient height clearance to allow beans to be put into the roaster at the top and allow for the ducting from the dust collector
• Supplied with 100mm alluminium ducting hose which should be connected to some sort of external ventilation, hot gasses and some smoke towards the end of the roast will be released and this should be vented outside
• When roasted beans are released from the roasting chamber into the cooling tray at the front of the roaster some smoke depending on the roast level will be released into the surrounding area.
• The roaster owner/operator is expected to perform the maintainance schedules periodically as listed by the manufacturer in the operators manual. These are to include dissembly and cleaning of the exhuast fan and pipework, drum alignment as required, greasing of bearings, ensuring all chaff collections areas are kept free of chaff.