The increasingly stricter respective national environmental protection constraints require not only that chaff and other particles be filtered out, but also the treatment of the exhaust gasses generated during the roasting and grinding process.
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The separated chaff can be compacted using a briquetting or pellet press.
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Whether green, roasted or ground coffee – during the refinement process the coffee must be transported a number of times. Of course, this must be carried out gently to ensure that the final quality of the product is not impaired.
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Stones are a frequent foreign matter in roasted coffee, which can be removed using stone separators and high-suction destoners.
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After roasting, the coffee is weighed again and controlled for shrinkage. Using scales and mixers, blends of different roasted coffees can be made.
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The typical silo design for storage of roasted coffee is the cylindrical multi-cell silo.
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