It's time to switch from gas to electricity
Stronghold Smart Roaster
Conventional gas roaster
- Cost-efficient, as the roaster is 100% powered by electricity and is equipped with innovative technology that is unique in the world. Roasting with S7 PRO costs only 0.4 cents per batch at 0.27€/kWh.
- No CO₂ emissions as the roaster is fully electric.
- The roaster will heat up automatically and send an alarm notification when the preset temperature is reached.
- The roaster achieves and maintains its target temperature by continuously measuring and adjusting the temperature in the drum wall and interior.
- The internal temperature and the temperature of the drum wall are controlled and thus enable a constant air temperature.
- The roaster responds quickly and reliably to different heat requirements thanks to the precise and separate control of the heat sources (convection + radiation).
- Any roasting level can be selected at any time because the heat transfer control works perfectly.
- Own replication mode ensures highest replication accuracy and consistency.
- Roast profiles can be saved and automatically replicated.
- Saved roasting profiles can be managed and analyzed digitally.
- All measurements are displayed in real time. Each tax level is directly proportional to the amount of heat yield.
- The roaster is not affected by the pressure level difference.
- Cooling time only takes 1.5 minutes. Then the coffee beans reach room temperature and thus only retain the necessary sweetness to develop a balanced taste.
- The roaster can be switched off immediately and is still protected from deformation.
- High expenses for gas, maintenance and repairs.
- High CO2 emissions that have a bad impact on the climate and the company's image.
- The gas roaster must be monitored during the preheating phase.
- The roasting trend cannot be predicted because an accurate and continuous temperature measurement of the drum wall is not possible.
- There is an overheated drum temperature due to the previous roasting process.
- The gas roaster is slow to respond to different heat demands.
- The light roast level must be selected first before proceeding to the dark roast, as the drum gets progressively hotter with successive roasts.
- No replication mode available. Roast profiles must be set manually each time.
- Roasting profiles must be adjusted manually before each roasting process.
- A written profile record must be kept.
- The amount of heat transferred to the beans can only be measured in real time to a limited extent, since the settings of the gas roaster are not proportional to the actual amount of gas.
- The input heat level of the gas roaster must be readjusted every time according to the pressure change.
- Long cooling of the coffee beans leads to the formation of burnt and dried out coffee beans.
- Before switching off the gas roaster, it is necessary to wait for the roasting drum to cool down in order to avoid its deformation.