PEAK-P30 Automatic Coffee Roaster

High-Capacity Commercial Roasting

The PEAK-P30 is designed for roasting operations that require greater output without sacrificing batch flexibility. Its 6–30 kg loading range allows operators to accommodate different order volumes, production schedules, and roast-development requirements within one machine.

With a rated roasting capacity of 100 kg/h and a typical roasting time of 10–20 minutes, the machine can support repeated production cycles throughout the working day. The wide batch range also allows users to handle smaller specialty batches as well as larger-volume commercial production.

The iHB control system and 10-inch HD display provide a centralized interface for process monitoring. Four-way temperature data, air pressure, and gas pressure can be observed during roasting, helping operators coordinate heat input and airflow throughout each stage of the profile. USB and HDMI outputs provide additional options for data transfer and external display connection.

Gas Convection Heating and Airflow Control

The PEAK-P30 uses LPG or LNG with a Venturi-premixed combustion system. Premixing gas and combustion air before ignition supports a controlled heat supply for convection roasting. The system operates with a gas supply pressure of 4 kPa.

Fuel consumption is specified as:

• LPG: 0–4.0 m³/h
• LNG: 0–5.2 m³/h

Electronic air-pressure control allows the hot-air supply to be adjusted according to the roasting stage. The hot-air fan provides a discharge volume of 14.5 m³/min through a 150 mm duct, supporting the movement of heated air through the roasting chamber.

This adjustable airflow works together with gas input and drum movement, allowing operators to manage heat transfer during drying, browning, first crack, and final roast development. Hot-air exhaust and cooling use separate ducts, helping maintain independent airflow paths during roasting and post-roast cooling.

Double-Wall Cast-Steel Drum

The roasting chamber uses a double-wall cast-steel drum designed to combine stable heat retention with convection-based heat transfer. The double-wall construction reduces direct exposure to the combustion heat source and supports a more balanced roasting environment around the coffee beans.

A double-layer, multi-piece paddle arrangement continuously lifts, turns, and redistributes the beans inside the drum. This movement helps limit uneven heat concentration and supports more consistent development throughout the batch.

Drum speed is adjustable from 47 to 59 rpm through high-precision frequency control. Operators can coordinate the selected drum speed with batch weight, bean density, airflow, and heat input to suit different coffee varieties and roast profiles.

Independent High-Volume Cooling

Once the roasting cycle is complete, the coffee beans are transferred to the stirring cooling system. The cooling fan provides a discharge volume of 21 m³/min through a 200 mm duct, generating strong airflow across the bean mass.

The stirring mechanism continuously moves the roasted beans while cooling air passes through the tray. This combination helps release retained heat and supports a more uniform cooling process across the full batch.

Because the cooling duct is separate from the hot-air exhaust duct, roasting exhaust does not interfere with the cooling airflow. This independent configuration supports faster preparation for subsequent batches and helps prevent unwanted roast development after discharge.

Integrated Control and Production Layout

The PEAK-P30 uses a separate operating console measuring 400 × 360 × 980 mm. This configuration places the control interface away from the main heat source while allowing the operator to monitor and adjust the roasting process from a convenient working position.

The main machine measures 2300 × 1210 × 2200 mm without the chaff bucket. When the chaff bucket is included, the overall length increases to 3000 mm. The machine weighs 900 kg and is supplied in packaging measuring 2350 × 1150 × 2250 mm.

The integrated production layout combines the roasting chamber, cooling system, chaff collection, airflow components, control console, and exhaust connections. This arrangement is intended for commercial facilities that require a complete roasting workflow with clearly defined operating, collection, and ventilation areas.