Choosing your first (or next) commercial roaster comes down to three decisions: batch capacity, heating type, and the level of automation your team needs. This guide walks through each one.
1. Size the machine to your weekly volume
A simple rule: take your target weekly roasted volume, divide by the days you will roast, then by 4–6 batches per hour of realistic production. A café selling 100 kg/week is comfortable on a 3 kg machine; a wholesale roastery shipping 800 kg/week should look at 12 kg and above. Always leave 30–40% headroom for growth.
2. Gas or electric?
Gas (LPG or natural gas) gives faster response and lower running cost, and is the standard for 3 kg and larger machines. Electric heating suits sample roasters and locations where gas installation is impractical.
3. Manual or automated?
Manual control teaches you the craft and keeps cost down. PLC profile automation pays for itself once you roast the same coffees daily — it removes operator drift and lets junior staff replicate your head roaster’s curve.
4. Budget beyond the machine
Plan for: shipping and customs, gas line or 380V electrical work, ventilation/smoke abatement if you are in a dense urban area, a destoner, and green coffee storage. As a rule of thumb these add 15–25% to the machine price.
Ask our engineers for a sizing recommendation — send your weekly volume and we will reply with a model suggestion and full landed-cost estimate.
