Innovative, Cost Effective and Gentle

continuous roasting

Continuous bean and nib roasting

Our continuous roasters are used for drying or roasting of cocoa beans and alkalized nibs.  Our roasters are also well suited for processing peanuts, tree nuts, and all kinds of seeds such as pumpkin, sunflower and sesame.

Continuous bean roasting system

In our gentle, yet efficient continuous cocoa bean roasting system, the shell protects the nib from being over-roasted, ensuring that all flavor components are retained in the nib. The beans pass through the roaster by gravity and are captured in layers.  In each cycle, one small batch gently tumbles to the next level below.  The roasting air passes through each layer from the bottom of the system to the top. Every bean receives the same amount of hot air, allowing every bean to be roasted equally and very gently.

After roasting, the shell is easily removable. The Lehmann bean roasters have many advantages compared to other systems:

  • Gentle and continuous roasting at low temperatures for excellent aroma development
  • Gentle mixing during the entire roast process for a very even roast
  • Capacity range from 0.5 to 8 metric tons an hour
  • Steam, oil or gas heater
  • Very energy efficient
  • Virtually no maintenance

Continuous nib roasting system

The advantages of the Lehmann continuous nib roasting principle have proven its value to the cocoa and chocolate industries for many years.  It is an excellent roasting method due to low energy consumption, flexible flavor development and excellent color development of the end-product.

In the continuous nib roasting system, the pre-dried (and sometimes also alkalized) nibs are fed to the roaster.  Small batches of nibs are all treated equally due to the gentle turning of the layers.  The result: a very uniform flavor development.

Even high acid and non-fermented beans can be upgraded to a less acidic and more cocoa flavored product. Additional advantages of the system are that the roasters are adjustable to process any kind of bean type and origin.  The systems are also designed for 24/7 production and require very little maintenance.  Due to a low roasting temperature the exhaust air has a low concentration of odor.  The nib roaster has a cooling section to bring the nibs down to the ideal temperature for liquor grinding.

Supplementary equipment:

  • Storage of raw beans in a pre-silo
  • Buffering of dried or roasted beans for the batch feed to the sterilizer
  • Steam treatment reactor for reduction of bacteria of the product after roasting or drying
  • Thermal exhaust air cleaning systems
  • Biological waste gas cleaning systems

 Main benefits:

  • Continuous bean & nib roasting
  • Roasting can be adjusted to process any kind of bean-type and origin
  • Suitable for 24/7 production
  • Gentle product treatment
  • Low maintenance
  • Low energy consumption
  • Capacity range from 0.5 to 8 metric tons an hour
  • Steam, gas or oil heatedLehmann