Model
Capacity Standard /
Medium Roast [kg/h]
Batch Size[kg]
Roasting Time
[min]
LSD-10
200
30-40
12-18
LSD-15
480 / 400
120
8-20
Characteristic for this roasting system is its balance between convection and conduction: About 70 percent of coffee bean heating takes place via the hot air stream and 30 percent via the beans contact with the heated external roasting drum wall and baffles.
| Characteristic for this roasting system is its balance between convection |