FAQ

Start by determining your typical batch weight, and remember to leave about 20% headroom to avoid overloading, which can affect roast quality and machine life. Here is a general recommendation:

• 200 g to 600 g (sample roasting or home use): HB‑M2S or HB‑M6S.

• 1 kg to 3 kg (small cafés): HB‑L2S or HB‑L3S.

• 3 kg to 6 kg (medium‑sized cafés or studios): HB‑L6S or HB‑L8S.

• 1 kg to 8 kg (small roasting factories): PEAK‑P1, P3, or P8.

• 10 kg to 15 kg (chain brands or large workshops): PEAK‑P15.

• 30 kg (industrial‑scale production): PEAK‑P30.

For daily operation, it is best to keep your charge weight between 70% and 90% of the rated capacity – this ensures even bean agitation while maintaining efficiency.

Both versions have pros and cons; the choice depends on your setup and preferences.

• The gas version heats up quickly and responds very sensitively to adjustments, making it ideal for professional roasters who demand precise flame control. However, it requires a gas supply (piped gas or LPG cylinder) and proper ventilation. The running cost is usually lower than electricity in most regions.

• The electric version warms up more gently and has higher thermal inertia, but installation is much simpler – just a standard electrical outlet. It is particularly suited for home users or places where gas is impractical. Electricity costs are relatively stable.

In short: if you have a gas supply and want professional performance, choose gas. If you prefer easy installation and home‑friendly use, choose electric.

Before the machine arrives, please confirm the following four items to avoid installation delays:

First, power supply. Check that your voltage and power rating match the machine’s nameplate requirements, and install a dedicated air switch with residual‑current protection.
Second, gas (for gas versions). Confirm the gas type (natural gas or LPG) and that the supply pressure meets the machine’s requirement (typically 3–5 kPa). Reserve a valve connection point.
Third, exhaust system. The exhaust duct must lead outdoors, match the machine’s outlet diameter, have as few bends as possible (ideally ≤2), and be made of high‑temperature‑resistant material (stainless steel or galvanised iron).
Fourth, space and ventilation. Leave at least 50 cm of clearance around the machine for heat dissipation and maintenance. The roasting room must have good ventilation to prevent heat and exhaust build‑up.

We strongly recommend having our after‑sales team conduct a site survey before purchase to ensure your space meets all requirements.

Depending on your workflow and quality control needs, the following add‑ons are available:

• Afterburner (AB10/AB30) – oxidises exhaust gases at high temperature to eliminate odours and smoke. Essential for urban factories or community roasteries subject to strict environmental regulations.

• Hoist (TS20/TS30) – automatically lifts green beans to the roaster’s feed inlet, reducing manual labour. Recommended for large‑batch operations (≥15 kg).

• Destoner (QS30/60/90) – removes stones, metal fragments, and light impurities from roasted beans. A key piece for ensuring food safety and final product quality.

• Pressure gauge or pressure transmitter (optional for HB series) – provides real‑time airflow monitoring, helping technical roasters fine‑tune air control.

• Roasting software / APP connectivity (standard on HB series) – records roast curves, enables data sharing, and allows remote monitoring – useful for multi‑roaster teams or data‑driven management.

A recommended selection sequence is: quality first (destoner), then environmental compliance (afterburner), then efficiency (hoist) – add them progressively based on your budget and available space.