There is an AISI 304 stainless steel quality belt that continuously moves the nuts through the roasting and cooling chambers. Once the products are filled into the inlet bunker, they are placed directly onto the continuously moving belt.

The belt first carries the products to the first roasting chamber, where they receive heated air from the bottom. Then, they move to the second roasting chamber, where heated air is applied from the top. This circulation of heat from both the bottom and top ensures that the products are roasted evenly and homogeneously.

After passing through the roasting stages, the products are cooled down to room temperature in the third chamber, called the cooling room. Once the cooling process is complete, your products are ready for packaging. Number of the roasting rooms and cooling room differs depending on the size of nuts roasting machine. In small machines there are two roasting rooms and in big roasting machines this number can be four.

Product Inlet Bunker of the Nuts Roasting Machine

The product inlet bunker of the nuts roasting machine can hold various types of nuts and seeds. The user needs to refill the bunker every 15 to 30 minutes, depending on the product type, roasting method and volume.

Once the inlet bunker is filled with nuts and seeds, the products proceed to the roasting stage. Depending on the height of the machine’s bunker, it may or may not be necessary to use a conveyor elevator to load the products into the bunker efficiently. Usually for big machines it is always sugested to have conveyor to fill the nuts into inlet bunker of the nuts roaster machine.