Cookies
Essential
Analysis
To improve this website we use (anonymous) cookies. See our Privacy Statement for more information
Privacy Instellingen
Login

Who we are

Global manufacturer of cocoa & chocolate processing equipment since 1885

Royal Duyvis Wiener B.V.
Schipperslaan 15,
1541 KD

KOOG AAN DE ZAAN

The Netherlands

P. +31 75 6 126 126
F. +31 75 6 158 377

Shopping Bag
0
  • No products in the cart.
Logo Logo Logo Logo



  • HOMEHOME
  • EQUIPMENT
  • PROCESS LINES
    • Cocoa Processing
    • Nuts & Seeds
    • Compound Processing
    • Chocolate Processing
  • FOOD ACADEMY
    • Introduction Cocoa and Chocolate processing
  • SERVICE
  • ABOUT US
    • Worldwide Ambassadors
    • History
  • CAREER
  • CONTACT US
  • NEWS
Logo Logo Logo Logo



  • HOMEHOME
  • EQUIPMENT
  • PROCESS LINES
    • Cocoa Processing
    • Nuts & Seeds
    • Compound Processing
    • Chocolate Processing
  • FOOD ACADEMY
    • Introduction Cocoa and Chocolate processing
  • SERVICE
  • ABOUT US
    • Worldwide Ambassadors
    • History
  • CAREER
  • CONTACT US
  • NEWS
  • HOMEHOME
  • EQUIPMENT
  • PROCESS LINES
    • Cocoa Processing
    • Nuts & Seeds
    • Compound Processing
    • Chocolate Processing
  • FOOD ACADEMY
    • Introduction Cocoa and Chocolate processing
  • SERVICE
  • ABOUT US
    • Worldwide Ambassadors
    • History
  • CAREER
  • CONTACT US
  • NEWS
Login
All Categories
  • All Categories
  • ALL
  • 1. Cocoa Beans Processing
  • 3. COMPOUND
  • 1 Bean cleaning
  • 4. Cocoa Butter Processing
  • 1. Pressing
  • 5. Cocoa Kibbled Cake Processing
  • 1. Pressing
  • 2. Butter filtration
  • 2 Bean destoning
  • 3. Butter Blocking Line
  • 3 Bean weighing
  • 4 Bean drying
  • 5 Bean sterilizing
  • 6 Continuous roasting
  • 4. Butter Pump
  • 7 Breaking and winnowing
  • 5. Liquor / Butter melting
  • 2. Cocoa Nibs / Kernels Processing
  • 1. Breaking and Winnowing
  • 2. Alkalizing
  • 2. Cake Stabalizing
  • 3. Drum roasting and cooling
  • 4. Pre-refining
  • 3. Cake grinding
  • 6. Cocoa Powder Processing
  • 1. Cake grinding
  • 3. Cocoa Liquor Processing
  • 1. Pre-refining
  • 2. Powder stabilizing
  • 3. Powder packing
  • 2. Fine-refining
  • 8. Liquor / Butter melting
  • 7. Liquor Treatment
  • 4. Pressing
  • 5. Liquor blocking
  • 6. Liquor Pump
  • 1. Compound Chocolate Processing
  • 10. All-in-one solution
  • 3. Confectionery Coatings Processing
  • 12. All-in-one solution
  • 2. Ice Cream Coatings Processing
  • 12. All-in-one solution
  • 4. Fillings & Creams
  • 10. All-in-one solution
  • 5. Bread Spreads Processing
  • 10. All-in-one solution
  • 9. Integrated line
  • 13. Integrated line
  • 13. Integrated Line
  • 11. Integrated Line
  • 11. Integrated Line
  • 1. Real Chocolate / Couverture Processing
  • 1. Solid Ingredient Handling
  • 1. Solid Ingredient Handling
  • 1. Solid Ingredient Handling
  • 1. Solid Ingredient Handling
  • 1. Solid Ingredient Handling
  • 4. Mixing / Blending
  • 4. Mixing / Blending
  • 4. Mixing / Blending
  • 4. Mixing / Blending
  • 1. Solid Ingredient Handling
  • 5. Pre-refining
  • 5. Pre-refining
  • 5. Pre-refining
  • 5. Pre-refining
  • 1. COCOA
  • 4. CHOCOLATE
  • 2. NUTS & SEEDS
  • 1. Raw Processing
  • 2. Dry Roasting
  • 3. Paste Processing
  • 4. Oil & Butter Processing
  • 5. Nut Powder Processing
  • 3. Ice Cream Coatings
  • 2. Confectionary Coatings
  • 5. GOURMET
  • 1. Cocoa Bean Processing
  • 2. Cocoa Nib processing
  • 3. Cocoa Liquor Processing
  • 4. Gourmet Chocolate Processing
  • 6. Fine-refining
  • 6. Fine-refining
  • 6. Fine-refining
  • 6. Fine-refining
  • 8. Conching
  • 8. Conching
  • 8. Conching
  • 9. Conveying belt
  • 9. Conveying belt
  • 9. Conveying belt
  • 8. Conveying belt
  • 10. Chocolate pump
  • 10. Chocolate pump
  • 9. Chocolate pump
  • 8. Chocolate pump
  • 11. Finishing / storage tank
  • 11. Finishing / storage tank
  • 11. Finishing / storage tank
  • 9. Finishing / storage tank
  • 10. Finishing / storage tank
  • 12. All-in-one solution
  • 11. All-in-one solution
  • 13. Integrated line
  • 3. Sieving
  • 8. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 7. Sieving
  • 13. Integrated Line Continuous
  • 4. Integrated Line Continuous
  • 1. Pre-Refining
  • 2. Fine-Refining
  • 3. Sieving
  • 4. Pressing
  • 5. Liquor Blocking
  • 6. Liquor Pump
  • 1. Pressing
  • 2. Butter Filtration
  • 3. Butter Blocking
  • 4. Butter Pump
  • 5. Integrated Line (Natural)
  • 1. Cake Grinding
  • 2. Powder Stabilizing
  • 3. Powder Packing
  • 4. Integrated Line Continuous (Natural)
  • 2. Liquor Melting
  • 3. Butter Melting
  • 12. Integrated Line Batch & Continuous Choc
  • 11. Integrated Line
  • 1. Solid Ingredient Handeling
  • 2. Liquor Melting
  • 3. Butter Melting
  • 4. Mixing / Blending
  • 5. Pre-Refining
  • 6. Fine refining
  • 8. Chocolate Pump
  • 9. Finishing & Storage
  • 10. All-In-One Solution
  • 1. Solid Ingredient Handeling
  • 2. Liquor Melting
  • 3. Butter Melting
  • 4. Mixing / Blending
  • 5. Pre-Refining
  • 6. Fine Refining
  • 8. Chocolate Pumps
  • 9. Finishing / Storage
  • 11. Integrated Line Choc
  • 2. Liquor Melting
  • 3. Butter Melting
  • 4. Mixing / Blending
  • 5. Pre-Refining
  • 6. Fine Refining
  • 8. Chocolate Pump
  • 9. Finishing / Storage
  • 2. Liquor Melting
  • 3. Butter Melting
  • 4. Mixing / Blending
  • 5. Pre-Refining
  • 6. Fine Refining
  • 2. Liquor Melting
  • 3. Butter Melting
  • 2. Liquor Melting
  • 2. Liquor Melting
  • 3. Butter Melting
  • 3. Butter Melting
  • 10. Chocolate Pump
  • 6. Integrated Line
  • 1 Bean Cleaning
  • 2 Bean Roasting
  • 3 Breaking & Winnowing
  • 6 Cooling
See All Results
Batch-nib-roaster2
Drum-roasting-1
batch-nib-roaster-3

Nib drum roaster and cooler

  • Batch roaster for cocoa nibs, nuts and seeds
  • Development of flavor
  • Drying of the nib (moisture content < 1,5%)
  • Increased ratio batch content – heating surface, resulting in more efficient heat transfer
  • Possibility to sterilize in roaster
  • Recover of burning gas for (fresh, filtered) hot air injection
  • All fans at one side, greater accessibility and easier to maintain
  • The door has a large inlet and is simple to adjust
  • Fresh air through the product leads to better flavor development
  • Lower end temperature after cooling (< 70°C nibs)
  • Self-cleaning and free floating cooling bed with excellent cooling performance
  • Clear selection
Add to cart
  • Description
  • Additional information
  • Capacities

Description

The batch nib drum roaster combines the benefits of high capacity nib roasting with high quality flavor development.  

The nibs are gently mixed in a roasting drum. Heat transfer takes exclusively place by heat conduction, where the product has direct contact with the drum surface. As a result of the indirect heating, the product does not come into contact with combustion gasses. The heating media (hot air) is efficiently conducted around the drum, which ensures a more uniform temperature at the entire length of the cylinder. As heat transfer takes exclusively place by heat conduction, a slow drying process is achieved. During the roasting water or other solutions can be added via a spraying lance. With slowly rising temperature the moist thermal atmosphere ensures an efficient reduction of the bacterial count.

This roasting system has the advantage that recipe changes can easily be made between the different batches. Filling and emptying takes little time due to the large door inlet. The excellent insulation of the drum roaster results in a lower outer surface temperature compared to other roasting systems, including its benefits related to energy-usage. The burning gas for hot air injection is recovered via a heat exchanger, which leads to a further decrease of energy consumption.

Other advantages can be found in the drum drive. Due to the lower torque on the outgoing shaft of the gear box, the safety ratio is very high. The drum drive provides a good access for maintenance and is flexible in terms of speed. The roaster can be started/stopped with full product loaded. The hot and fresh air flows directly into the product which improves the roasting and flavor development. The BNAR is capable of handling highly moisturized nibs after alkalization.

Batch Nib Cooler

After the batch has been roasted, it is fed into a cooler, which cools down the nibs to stop the roasting process and further cooled down to the temperature which is most suitable for the liquor grinding section. Through a permeable bottom, cold air, filtered is blown in. While the nibs are continuously stirred slowly, the nibs will be cooled equally and efficiently. To prevent the permeable bottom getting polluted with sticky product the grid is “self-cleaning”. The cooler is installed on load cells and the cooling air is micro-biologically filtered. During the new cycle of roasting inside the drum roaster, this batch is cooled with cold air.  After an adjustable time or temperature the nibs are pushed, with special designed wipers, out of the cooler.

carousel_image13155
carousel_image12475
carousel_image12876
carousel_image12881

Service

Your partner for a care-free future:
Spare parts, repair and maintenance, modifications, inspections and training
[ READ MORE ]

Process Lines

Turnkey Solutions:
Complete processing lines from cocoa to chocolate, nuts & seeds
[ READ MORE ]

Food Academy

Research & Development training centre:
Leading test facilities, Profitable research, Remarkable development.
[ READ MORE ]

Additional information

Application

Cocoa Nibs / Kernel Processing

 

Types Capacities [kg / hr]
Drumroaster type BNR 3500 2.000 – 3.500
Cooler type BNC 5000 2.000 – 3.500
Drumroaster type BNR 5000 3.500 – 6.000
Cooler type BNC 5000 3.500 – 6.000
SKU: N/A Categories: 2. Cocoa Nibs / Kernels Processing, 3. Drum roasting and cooling

Related products

  • Select options

    Pre-refining Single Stone Mill

  • Select options

    Alkalizing

  • Select options

    Breaking and Winnowing

  • Select options

    Pre-refining Beater Blade Mill

  • About us
  • Worldwide Ambassadors
  • Contact us
  • Processing Equipment
  • Food Academy
  • Service
© 2021 Royal Duyvis Wiener BV
  • Privacy Policy
  • Terms & Conditions
  • Contact Us
  • About
  • RSS

Login

Lost your password?

We use cookies to improve your experience on our website. By browsing this website, you agree to our use of cookies. Our cookies never collect personal data.
Accept More info