SHOPROASTER

since 1868

CONTENTS
Probat and coffee We are ... Probat shop roasters The Probatino The Probatone series All about roasters Training page 6 page 14 page 26 page 48 page 54 page 78 page 86

UNDERSTaNDING cOFFEE
Christian Felix Weie, 1792

You have to love coffee to roast it properly; and you have to live and breathe coffee to really enjoy it. We are inspired by roasted coffee. Its fascination lies in its variety and its challenge in maintaining its consistency. And thats exactly how it should be. Roasting coffee is much more than just a profession. You can analyse and explain coffee; you can blend it or glaze it with sugar; you can change it, rene it and tease the very best from it: its whole avour. But before you can do any of that, you need to understand it. Coffee wants to be touched, tasted, smelt and enjoyed with all the senses. You know that. And so do we.

Patent No. 100

By the final third of the 19th century, coffee was already a 1,000-year-old drink. And throughout all that time, coffee beans needed to be roasted before they could be used to brew coffee. Initially this was done in open pans and then, from the beginning of the 18th century and for many decades after, in hand-operated cylindrical roasters over an open flame or a brazier. Back then, large batches, high roast quality and, above all, reproducible results were extremely difficult to achieve.
Alex van Glpen Johann Heinrich Lensing Theodor von Gimborn

In 1868, the entrepreneurs Alex van Glpen and Johann Heinrich Lensing joined up with the engineer Theodor von Gimborn to establish the Emmericher Maschinenfabrik und Eisengieerei. As a coffee dealer and market specialist, van Glpen recognised the large potential of the roasted coffee market and, at the same time, that manual coffee roasting was arduous and ineffective, especially for anyone hoping to run an industri alised coffee roasting operation. A short while later, the first ball roaster the progenitor of all modern Probat roasters left the newly operational industrial manufacturing site in Emmerich am Rhein. German Imperial Patent No. 100 from 1877 was followed in 1884 by a patent for the first rapid drum roaster. By 1900, the company had already sold 50,000 roasters.

A passion for good coffee

The original rapid roaster Probat (about 1900).

For more than three centurie s coffee has be composers ha en part of cult ve sung its pr ur aises, coffee Prussian auth societies have al histor y: poets have desc orities even ba ribed its merit passed many nned its unco maintain the le s, a stimulating ntrolled vel hour together Some ascribed of income that they were ab enjoyment in order to retain an d le th coffee sinister to collect in ta eir fiscal sove or even damag reignt y and depended on th xation. ing ef fects; ot e mood and at he titude of the w the difference riter. Never thel rs praised its life-giving pr between the ra oper ties it es s, those who se w vain. Only a fe material Coffea all ek to find out w passages in and the delicio m travel reports, ore about wha us deal with the dr in k ac tu t in al technology re literature and quired, without encyclopaedias ly is will, most likely, seek today. It is grow in w de hi sc ch coffee coul n all around th d never have be ribe this decisive process e globe and is Fire and pass or the second-m come the prod ion were at pl os ay uct that we kn t traded comm in the birth of however, how ow odit y in the w coffee and ha and where ex orld today. actly ve remained th is nothing. W ere to this da ithout the roas coffee was discovered; th y. It does not e most import ting and subs initially green mat ter, ant finding is equent grindi beans. that unroaste ng, we cannot Jabez Burns w d en coffee jo y the valuable as an American proper ties of (America was in the 1850s) these who took out already home his fi to the first co magazine The mmercial coff Spice Mill in 18 rst patent for an industrial ee roasting op roaster in 1864 78: You do no pungency or ar erations . He wrote in t give to pepp oma but co the first editio er ff or ee W ithout roasti gi ng yo u er de or ve n of the ci lo nnamon or clov p and by skill ng, es strength or and judgemen ever y bean, th the process that allows th qual t ch e knowledgea ange from ca is drink would terpillar to bu it y, ble have no cultur Probat Compa tter al histor y. Toda to bring out [the] hidden ny Group. fly. treasure lock y, the company Coffee can on ed inside that Burns on ly taste as go ce created is od as the gree each of them part of the n coffee, roas contributes si ti ng gn an if icantly to the coffee enjoym d preparation result in the cu ent. allows. They constitute a tr p. Together th subject to chem Even today, coffee roasting ilogy and ey create a sy is of ten misun ical and physic nergy that lead derstood. It is al principles, same results. s to perfect but it is not a not an exact sc programmable Coffee roasting process that al ience. Admit tedly, it is is a passion. Th ways produces e worlds best And they all ha exactly the roasters live fo ve one thing in r coffee. Their common: a sp product tender personalities ecial understa ly, have a sens are reflected nding of the sm e for the right timing. A good in their roasts all green bean composition, roas . s. They know take delight in roasting machi ting machine is merely a to ho w to treat the ea ch ol. Nothing m nes too. ne w ro as t and have a kn ore, but also no Anyone who w ack for perfec thing less. Ro ants to be the t asting is a way best must also anatomy, qual of life. Buildin give their best it y and precis g io n of our roaste and our genuin rs is unique. Bu always. That has been our e love of roas philosophy fo t what really se ting. These ar production an r 140 years. Th e factors that ts us apar t is d developmen e our fervent af cannot simply t of our roasti When our foun fe ction for coffee be ng so co ders built thei lutions. That is pied and have r first roasters a w invented the el de hy ci ro sive influe asting in , the machining ectric light bu halls were still on a Probat machine is som nce on the lb. already been ething special. lit by gas lam building roasti And when our competitors ps today in the sh ng machines fo conviction and, op roasting se as Thomas Edison had not r over 100 year most of all, to yet gment entered s. The fact that our loyal cust love of coffee the market, w we are still ar om . It is truly a pr e had ound is down oduct for all th ers. To put it in a nutshell we love drinki to our , for over 14 de e senses. And ng coffee. cades, we have dedication, our that is why we still build the been driven by best roasters our in the world because

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Rich in experience ...

Like roasting, building roasting machines also demands great experience. It is this experience that puts us in a position to be able to learn from ourselves and to use this learning to help us grow.
How precisely does the shovel mechanism have to be constructed in which machine size to ensure optimum convection? How does a certain Arabica/Robusta blend behave during an espresso roasting if the roaster is only 20% full? How should the air ducts, drum geometry and insulation be provisioned to optimally meet the desired temperature curves? Which materials possess which properties and how should they be used? Over 140 years of experience in roaster manufacture and in roasting shape our daily activities. This experience is the engine capacity that enables us to deliver maximum performance. Our roasting technology has experienced and survived much. It has been both witness and key player in the constant growth of our sector. 140 years of shop roaster construction and lets not forget 140 years of industrial roaster construction form the basis of what sets our products apart: quality.

Fi r s roa t ba l l u si ster b r oa s t ng i mo n s m er fe a d e r a nu t u r i nt e ch f ac t u ng no r e d Iss l o u gy I m e of p er G e ia l r ma Pat n e nt No . 10 0 Fi r st r a pi dd rum roa ste r Co n st pat r uc e nt t io ed n r a p of t h id g e r as roa st ste r De l ive ry of t he 5 0, 000 th roa P ro ste r r e g b at (i i ste n t r e d he t a s r ia n a tr g ade le) i s ma Sa l rk P r o e of t h bat e1 r o a 0 0,0 st i 0 ng 0 t h ma ch i Fi r ne s f ou t c a s t n cas d r y in t h t w , 80 e re as ma yea r s f u rb i sh de a i n 1 f ter t e d Em 8 6 9 he m rs c h a er i t c P r o n ge d her M bat it s na a sch i -W er k me n e to en f a br i k

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Fo u of C nd a t of f i on ee o Te c f t he hn M olo u s e um gy Ta k e ov er o f Ja bez Bu r ns I nc Fi r . st W Ch o a m r ld pio B n sh a r i s ip s t a in Mo nt e G lo Ca 10 8 ba l c r lo . 5 m of f e e illi on c on s s ac u m pt i ks on Fo u : n of t d a t i h o e n or g s ho a n an i s a p r o a d de v t io n a s t i n g e l opm l un e nt it I nt P r o r o duc b at t io n on e s of t h er i e s e ne w P re s e r s e nt a C o i e s I I t i on o f fe a e i n t t he f t he V ie S C A P r o b nn a E Wo atone r ld of

Ma s h i i n pr f t e o du dt o t o c t i on day i s s s it e 10 0 yea rs o fP r ob at

Co

mp

an

ys

et-

up

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A brand acquires prominence through quality, performance and prevalence. It acquires fame due to its unique appeal. And then, when copies reach the market, it becomes a cult object. Because a product that is so special, that has such originality, cannot simply be copied. When you buy a Probat, you are not just buying a roaster. You are buying something that cannot be described in mere words alone. You have to experience it.

ThE ORIGINal
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We are your partner

... of their Probat and are proud of their roaster, that gives us a good feeling. The spark of our enthusiasm has ignited their passion too. Probat rmly believes in taking good care of this passionate circle of shop roasting customers. And with that in mind, we put together a team specially to deal with the shop roasting segment. This team and its customers have two things in common: a love of coffee and a distinct appreciation of the quality workmanship of speciality roasters. The reliability that Probat roasters are so well known for is something our customer service also hopes to provide. That is why Probat supports its customers in many different countries at every step from rst contact to operational start-up. The motivated and competent Probat shop roasting team is ready to help its customers in person and via telephone support.

After more than 140 years in the coffee roaster business, we have experienced much and solved many problems. And it is through constant and continuous development that we remain credible and convincing. For instance, by optimising our production processes we have succeeded in meeting the demand for ever-faster responses and shorter delivery times. From ordering to deliv ery of a hand-nished Probat shop roaster: the whole process takes just a few weeks and we achieve this without skimping on our proven rst-class quality. We want to add a personal face to our market and as a global company we are in a good position to do so. Thus we are continuously developing our sales and service networks so we can support you even better. It is the best way of ensuring that we are always at your service.

s es selv omer cust nt them hen our t se W hen dly pre asters, nfirprou our ro reat co cation with is a g he dedi hanks that on of t . Our t Coffee mati ur team , Horst of o hao Hui pany to Z ing Com Beij

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We are ...

The segment is developing rapidly. It is racing into the future and apparently has a clear idea of what this should look like. The new generation of roasters offers plenty of scope for creativity and demands large potential for growth. It is not easy for everyone to keep up. No problem for us.

Do you have any questions or comments or simply fancy a chat? Regardless of whether you are a long-term customer or just looking for orientation: Drop us a line. Visit us. Give us a call. Whatever you do, were full of beans and ready to help. Your Probat shop roaster team.

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SALEs: SALES: +49 (2822) 912-550 shop@probat.com SERVICE AND REPLACEMENT PARTS: +49 (2822) 912-551 support.shop@probat.com TRAINING: +49 (2822) 912-550 training@probat.com www.probat-shoproaster.com

www.facebook.com/probatone

www.youtube.com/probatshoproaster

PROBAT-WErKE VoN GIMborN MaSCHINENFabrIK GMbH Reeser Str. 94, 46446 Emmerich am Rhein, Germany 20

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We are precise

Manufacture Five roaster types in a great variety of models, roaster-specific cyclones and exhaust air systems sophisticated technology, highly developed and tried and tested a thousand times over. Our shop roasters are no mere spin-off of our industrial portfolio. They are the origin. This diversity of construction requires a huge research and development department and a high-performance manufacturing plant. Every machine has run through countless precisely defined process steps. Cutting, stamping, welding and grinding on the one hand; assembly, testing and polishing on the other. Our manufacturing puts one thing before all others: precision. Series production par excellence. Simply handicraft.

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We are productive

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IT IS ALWAYS A GOOD FEELING, ROASTING oN A PROBAT. OUR PASSION IS THE BASIS FOR OUR UNIQUE QUALITY PHILOSOPHY. AFTER TEN YEARS, PROBAT CUSTOMERS DO NOT WANT TO REPLACE THEIR ROASTER THEY WANT A SECOND ONE. THE VALUE RETENTION OF OUR MACHINES IS UNMATCHED.

ANYONE WHO SAYS PROBAT ROASTERS ARE PRICEY IS RIGHT. OF COURSE, THE TERM PRICEY IS OPEN TO INTERPRETATION.
One viewpoint: ber of parameters. Price is me rely performance, operating costs and of course the long-term value all affect the overall cost situat ion over time. Which is the best-valu e product after ten years? A quick look at the second-hand market is eno ugh to show that the initial pur chase price is relative. one of them. Genuine hourly A Probat is almost an invest ment. Anyone who opts for one Cost can be defined over a num

iability, identity and a global infrastructure, backed up by both words and deeds, plus a good feelin g and, of course, a first-class roast.

experience, expertise and rel

machines will not be disapp

ointed. You are choosing qua

of our lity and

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No compromise.
What was important once is still important today. That is why we continue to use cast iron in the construction of Probatone roasters where it makes technical sense. Not in the roasting drum, by the way. With good cause we do not use, and never have used, cast iron nor stainless steel for this. On the one hand solidity, on the other lightness: cutting-edge production techniques such as folded sheet metal construction provide high stability at a relatively low weight. What is most important in a good coffee roaster? Materials, workmanship and quality? Functionality and exibility? Value retention? Reliability? Visual appearance? Theres no need to make compromises! Outstanding roast quality and a controlled, efcient and gentle roast are the most important prerequisites for a successful and enjoyable roasting experience. With the Probatone series and the Probatino, Probat has the perfect solution for every roast master. Along with their predecessors, the L series, they have been the top-selling shop roasters worldwide for decades.

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Air plays a key role in roasting. That is why we have always relied on the principle of convection, heat transfer by air. Because only a consistent, even roast with minimum material contact produces a homogeneous bean pattern.

A special shovel mechanism, individually tailored for each different machine size, ensures the best possible mixing of the beans at a predened rotating speed. In the process, every single bean moves along a clearly dened trajectory and is guided by a controlled hot air stream. This principle presupposes a clearly

dened air-to-bean ratio that is reached when the drum is about a third full. The roasting has a clearly dened start and nish. As a roast master, you hold all the strings and enjoy maximum exibility. The essential special characteristics of the Probat roasters make it possible.

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Much more than our own wealth of experience has owed into the development and ongoing improvement of our shop roasters.

34 35 Our research department also regularly draws intensively on the experience and requirements of other roast masters. The result is a series of roasting machines that feature cutting edge of technology with all the practical and well-engineered functions that allow the roast master to develop his or her own creations.

Von: Tim [mailto:productstim@gmail.com] Gesendet: Freitag, 18. November 2011 15:19 An: info@probat.com Betreff: Coffee roaster to you---Tim Dear Sir/Madam, Nice day! I am Tim from North Coffee Equipment and we can supply you with 1kg,2kg,3kg and 5kg coffee roaster. Our roaster features as belows: Baking time: 15-20 minutes/Batch. Drum is made of stainless steel. Roaster Temepature: 160-220 degree Heating mode: GAS/LPG Our roaster appearance is alike GERMAN PROBAT, please check pictures as attachment. If you like our roaster, please free contact us and tell us your import port, so we offer to you. Hope we can do business together. Wait for your reply soon. Best wishes Tim

Probat roasters are unique. Nevertheless or maybe because of this you will come across lookalikes the world over. So it may be some comfort that there are also originals out there. We will show you a few authentic impressions of what a genuine Probat looks like on the following pages.

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Consistency and absolutely reproducible roasting result are the basic philosophy for all our roasters

High Qual

cow

ity

High Quality

roaster

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OUR ROASTERS
WHAT WE HAVE REFINED ARE THE FEATURES THAT PROVIDE YOU WITH EXTRA CONVENIENCE, THAT SIMPLIFY YOUR DAILY ROASTING ENORMOUSLY AND OFFER EVER MORE POSSIBILITIES TO EXPLORE YOUR CREATIVITY:
The unperforated, double-walled roasting drum is indispensable for optimum temperature control as, in combination with the energy-efcient external isolation, it minimises heat dissipation to the surrounding environment. The cast iron front and cast iron outlet ap are particularly resistant to deformation and ensure consistent roasting conditions within the drum. The quality workmanship in our factory and the exclusive use of premium components from big-name suppliers ensure maximum machine availability, reliable roasting operation and a long-term availability of wearing parts. These key specic features have not changed in decades, by the way. Rather, they are a logical consequence of our unique sense of quality. Probat roasters are well thought through and have proven their reliability many a time.

Features and functions

Simultaneous roasting and cooling Special shovel mechanism for optimum mixing Infinitely adjustable heating ensures stable roasting profiles S traightforward operation with digital time and temperature display S eparate cyclone with particularly high degree of separation E asy emptying of the bin for chaff Single motor concept with direct drives Removable side walls for simplified servicing Hand crank for emptying the roaster in cases of power outages

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ThE PROBATINO
Modified design with sight glass and control panel facing the operator (as Probatone) S traightforward operation with digital time and temperature display E xcellent bean pattern thanks to the special shovel mechanism that mixes the coffee evenly C onsistent, homogenous roast using Probat-specific air-to-bean ratio Simultaneous roasting and cooling Maximum flexibility thanks to infinitely adjustable gas regulation Reliable heating provided by proven burner technology S eparate roasting cyclone for effective chaff separation E asy setting of the drum gap

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The machine for PRODUCTION AND TESTING almost seems cute when compared with its bigger brothers and sisters, but it is, nevertheless, a proper Probat with an outstanding roast quality. A tabletop device not just for newcomers. And the table should be pretty sturdy, because the Probatino weighs a solid 260 pounds. Thats a lot of weight for 1-kilo batches.

Probatino01
A class of its own
All roastings. Outstanding bean pattern thanks to optimum convection. Excellent, gentle mixing provided by the special shovel mechanism. Separate roasting cyclone for effective chaff separation. Simple cleaning. Now with sight glass. The roaster youll love.

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Probatino01
system voltage (single phase)

Dimensions and weight (approx.)

230 V/50 HZ 110 V/60 HZ OTHERS ON REQUEST CONSUMPTION PER SELECTED HEATING TYPE (AT NOMINAL OUTPUT) NATURAL GAS < 0.14 M/BATCH PROPANE GAS < 0.11 KG/BATCH ELECTRICITY
Usage data based on empirical values.

POWER CONSUMPTION OF MOTORS < 0.24 KWH/BATCH LENGTH WIDTH HEIGHT MIN. CEILING HEIGHT WEIGHT 1,200 mm 570 mm 930 mm 115 kg

930

1,200

Probatino01
Typical roasting time Recommended batch size Heating type Hourly output

The dimensions, weights and outputs are approximate values. The roast master determines the batch size. Deviations from the recommended lling quantities are possible, but may require a corresponding adjustment of the settings. The descriptions and illustrations may feature optional non-standard functions and equipment. We reserve the right to make modications to designs.

1020 min.

1 kg green beans

Natural gas/ propane gas

Approx. 4 kg roasted coffee

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THE PROBATONE SERIES

C onsistent, homogeneous roast of the coffee beans thanks to Probat-specific air-to-bean ratio and special shovel mechanism Fast, gentle cooling of the roasted product in generously proportioned cooling sieve Brushes mounted under the cooling sieve for automatic cleaning of the cooling sieve floor S everal components made of high-quality cast iron Simultaneous roasting and cooling using separate exhausts for the cooling and roasting air Maximum flexibility thanks to infinitely adjustable gas regulation Reliable heating provided by cutting-edge burner technology Available with Pilot Roaster Shop semi-automatic controller on request (see page 78)

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The conveniently sized ALLROUNDER. The Probatone 5 can do everything that the bigger machines can. Roasting, cooling, looking good. All at the same time. Once youve got one, youll never want to let it go. Even if your business grows.

Probatone05
Easily manages 10 t a year
Same functions as the Probatone 12. Cooling sieve mixing with automatic under-sieve cleaning. Separate cyclone. Optimum air ducts and top-quality insulation. Gas or electric heater. Now as improved series II. Often copied, never matched.

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Probatone05
Probatone 5 and 12 are available with separate or combined roast and cooling air exhausts. Ask us about the solutions we have on offer. (Illustration: combined exhaust with larger cyclone) system voltage (three-phase)

Dimensions and weight (approx.)

400 V/50 HZ 230 V/60 HZ OTHERS ON REQUEST CONSUMPTION PER SELECTED HEATING TYPE (AT NOMINAL OUTPUT) NATURAL GAS < 0.35 M/BATCH PROPANE GAS < 0.27 KG/BATCH ELECTRICITY
Usage data based on empirical values.

POWER CONSUMPTION OF MOTORS < 0.3 KWH/BATCH LENGTH WIDTH HEIGHT MIN. CEILING HEIGHT WEIGHT 1,400 mm 870 mm 1,850 mm 2,500 mm 340 kg

< 3.3 KWH/BATCH

1,850

1,020

1,400

Probatone05
Typical roasting time Recommended batch size Heating type Hourly output

The dimensions, weights and outputs are approximate values. The roast master determines the batch size. Deviations from the recommended lling quantities are possible, but may require a corresponding adjustment of the settings. The descriptions and illustrations may feature optional non-standard functions and equipment. We reserve the right to make modications to designs.

1220 min.

5 kg green beans

Natural gas/propane gas/electricity

Approx. 17 kg roasted coffee

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The ideal machine for AMBITIOUS RO A ST MA STERS. Small enough to be flexible, big enough to really cut the mustard. The Probatone 12 processes up to 400 kg of green coffee into 340 kg roast coffee in 8 hours and can thus produce nearly its own body weight every day.

Probatone12
Flexibility and professionalism
Production of smaller or larger quantities with no unnecessary pressure. Regardless of whether its a standard house blend or an exclusive rarity: with the P12, both are equally economically viable. All the possibilities.

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Probatone 5 and 12 are available with separate or combined roast and cooling air exhausts. Ask us about the solutions we have on offer. (Illustration: separate pipes with a smaller cyclone)

Probatone12
system voltage (three-phase)

Dimensions and weight (approx.)

400 V/50 HZ 230 V/60 HZ OTHERS ON REQUEST CONSUMPTION PER SELECTED HEATING TYPE (AT NOMINAL OUTPUT) NATURAL GAS < 0.69 M/BATCH PROPANE GAS < 0.54 KG/BATCH ELECTRICITY
Usage data based on empirical values.

POWER CONSUMPTION OF MOTORS < 0.4 KWH/BATCH LENGTH WIDTH HEIGHT MIN. CEILING HEIGHT WEIGHT 1,750 MM 1,050 MM 2,000 MM 2,500 MM 430 KG

< 6.5 KWH/BATCH

2,000

890 1,010 1,750

Probatone12
Typical roasting time Recommended batch size Heating type Hourly output

The dimensions, weights and outputs are approximate values. The roast master determines the batch size. Deviations from the recommended lling quantities are possible, but may require a corresponding adjustment of the settings. The descriptions and illustrations may feature optional non-standard functions and equipment. We reserve the right to make modications to designs.

1220 min.

12 kg green beans

Natural gas/propane gas/electricity

Approx. 40 kg roasted coffee

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STE HE ROASTER FOR EVERY ROA

Coffees are like the people who roast them. Thei business concep r character is re t and even in th flected in the ta e clientele. Our ro need we say mor ste, in asters are indivi e? They are mad duals, too Prob the entire e for people with the personality ats, character, for th of their coffee ose who really for you. care about
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Selling 600

lenge. When established blends or single origins have found their own circles of friends, the Probatone 25 is just the right machine with plenty in reserve.

KILOS OF C OFFEE EVERY DAY is quite a chal-

Probatone25
Professional shop roasting
The ideal roaster for those who simply have no time to lose. And anyone else, too. Probatone 25 can do it all at a gentler pace too, if needed. Like the coffee world itself: its just how the coffee wants to be treated. For professionals with big ambitions.

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Probatone25
system voltage (three-phase)

Dimensions and weight (approx.)

400 V/50 HZ 230 V/60 HZ OTHERS ON REQUEST CONSUMPTION PER SELECTED HEATING TYPE (AT NOMINAL OUTPUT) NATURAL GAS < 1.38 M/BATCH PROPANE GAS < 1.07 KG/BATCH ELECTRICITY
Usage data based on empirical values.

POWER CONSUMPTION OF MOTORS < 0.7 KWH/BATCH LENGTH WIDTH HEIGHT MIN. CEILING HEIGHT WEIGHT 2,150 MM 1,170 MM 2,300 MM 2,700 MM 830 KG

2,300

1,000 1,020 2,150

Probatone25
Typical roasting time Recommended batch size Heating type Hourly output

The dimensions, weights and outputs are approximate values. The roast master determines the batch size. Deviations from the recommended lling quantities are possible, but may require a corresponding adjustment of the settings. The descriptions and illustrations may feature optional non-standard functions and equipment. We reserve the right to make modications to designs.

1220 Minuten

25 kg green beans

Natural gas/ propane gas

Approx. 85 kg roasted coffee

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1,170

OUTPUT, IMPRESSIVE SALES. When you play in this

If a coffee is selling well, then a large-format Probatone is surely the ideal choice. Key data: 60 kg/batch = 240 kg/hour = 1,920 kg/day = 1 kg/bag x 1,600. IMPRESSIVE league, you need peripherals. And a large team.

Probatone60
Shop roaster?
Semi-automatic touch panel or fully automatic PC-based control: the Probatone 60 doesnt just look a little different it is a little different. With roasting performance and features like this, it really is a roaster of a different class. For small roasting businesses and large shop roasters.

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Probatone60
system voltage (three-phase)

Dimensions and weight (approx.)

AVAILABLE COMBINATIONS ON REQUEST POWER CONSUMPTION OF MOTORS < 1.5 KWH/BATCH LENGTH WIDTH CONSUMPTION PER SELECTED HEATING TYPE (AT NOMINAL OUTPUT) NATURAL GAS < 2.92 M/BATCH PROPANE GAS < 2.27 KG/BATCH ELECTRICITY
Usage data based on empirical values.

3,800 MM 1,440 MM 2,360 MM 3,000 MM 1,200 KG

HEIGHT MIN. CEILING HEIGHT WEIGHT

2,360

1,450

3,800

Probatone60
Typical roasting time Recommended batch size Heating type Hourly output

The dimensions, weights and outputs are approximate values. The roast master determines the batch size. Deviations from the recommended lling quantities are possible, but may require a corresponding adjustment of the settings. The descriptions and illustrations may feature optional non-standard functions and equipment. We reserve the right to make modications to designs.

1220 min.

60 kg green beans

Natural gas/ propane gas

Approx. 200 kg roasted coffee

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1,440

Designs
for the Probatino and Probatone 5, 12 und 25 roasters Various high-quality metal surfaces are available depending on the roaster type. The front design is matched to the selected hood. Custom design: the standard black housing surfaces can be designed and painted in line with customers wishes.

Hood, SILVER, brushed stainless steel

Hood, hammered silver

Front design for brass hoods

Front design for silver hoods

Hoods Silver, brushed stainless steel hammered SILVER polished BRASS Hood, polished brass Hood, hammered brass hammered BRASS

Probatino

Probatone 5

Probatone 12

Probatone 25

(The hammered pattern on the Probatino hood differs from the version illustrated.)

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Usually, your roaster is operated with the standard operating panel. This is designed for optimum func tionality, reliability and ease of use. The high quality of Probat roastings can also be supported by a convenient semi-automatic control system. This ensures a high degree of

Pilot Roaster Shop

Controls
The best roasters need an exceptional control system. Our classic standard equipment offers everything you need to produce a top-quality coffee. With the Probatone 5, 12 and 25, its even easier with the semi-automatic Pilot Roaster Shop.

makes operation easier and also stores your recipes. It allows you to operate your roasting machine via PC, tablet or smartphone. We will be happy to provide you with the suitable software for your system. The specially developed Probat application allows you to visualise the roasting process by means of a product temperature curve. Thus, you are always in total control of your processes. Standard operating panel

REPRODUCIBILIT Y OF THE ROASTING PROFILE,

Stress-free and consistent roasting, save and retrieve recipes everything just the way you need it.

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Destoner
Reliably removes foreign bodies with a higher specific weight than roasted coffee Reduces risk of mechanical damage to following units Can be easily adapted to different ground conditions via adjustable feet Fine black finish matches roasters of the Probatone series

Exhaust air filter system

Odour filter Reliably reduces odours arising during the roasting process No additional burner required Safe operation due to the use of fire-resistant ceramic filters Simple to clean thoroughly using an industrial vacuum cleanerr No further emissions Low operating costs

Mobile destoner for the Probatone 5 and 12

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Silo system
The silo system consisting of three containers has a capacity of 280 kg of green coffee and 140 kg of roasted coffee per container. The stock levels can be visually inspected via the built-in sight glasses. A flexible discharge hose enables measured quantities of the stored coffee to be drawn off. Coffee beans can be returned to the containers using a manual device. The silo system is equipped for pneumatic filling via industrial vacuum cleaners.

Feeding system
The feeding system is the interface between the roasting machine and the scales/feed hopper. The green coffee is conveniently conveyed into the Probatones modified feeding hopper via the pipes.

Feeding container
The hopper makes light work of feeding green and roasted coffee. It has a green coffee capacity of 60 kg, reducing manual handling of coffee sacks. The feeding hopper can also be used for roasted coffee. The capacity of around 30 kg is adequate for supplying at least one complete batch for the Probatone 5 to 25 roasters.

Pneumatic feeding
The industrial vacuum cleaner is used for conveying green and roasted coffee. The cleaner is connected to the silo system or feeding system via a flexible hose. With a conveying speed of up to 20 kg of green coffee per minute it is suited to all roasters of the Probatone series.

Scales
With a capacity of around 60 kg of green coffee these mobile scales are suited to a variety of uses. Whether as blending scales for making up green coffee blends or as monitoring scales for measuring roasted coffee quantities: the weight is easy to read on the scales clear display. The mobile design enables the scales to be easily moved around in the roasting plant.

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Store fittings
Grinders and display bins
We recommend our display bins to show off your coffee at its best. These are available in various sizes and colours. High-quality shop grinders by Mahlknig complete our product range, ensuring you can obtain everything from a single source.

K32/20 | K32 S20

VTA 6S | VTA 6ST

EK 43

K 501

Specifications
Type Filling quantity Output/min. Weight Grind
K32/20 500 g 500700 g 18 kg fine to medium K32 S20 500 g 800900 g 18 kg fine to medium VTA 6S 1000 g 25002750 g 42 kg fine to medium VTA 6ST 1000 g 10001800 g 42 kg super-fine to medium EK 43 1000 g 13001600 g 24 kg fine to medium K 501 1500 g 16501800 g 36 kg fine to medium

www.mahlkoenig.com

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Back to school.
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A lot of organisations offer courses. The training market is becoming ever more complex. So its good to know that Probat does not restrict its extensive roasting experience to building roasters, but is also prepared to pass it on to you in high-quality training courses.
For the latest training dates go to www.probat-shoproaster.com or www.facebook.com/probatone

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Our intensive courses are designed for a maximum of eight students per session. Each participant has the chance to roast, test, taste and philosophise. Our courses involve the use of a wide range of Probat equipment so that our students can learn in real-life conditions. A number of different roasters are permanently available at our training centre and are used for the training courses as need be.

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All of our trainers are SCAE-certied. We at Probat are also authorised to administer examinations as part of the SCAEs Coffee Diploma System. Visit our website for the latest information regarding our CDS courses.

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al I T N E T S I X E S N O I T S E qu

unders opular with fo p y ll ia c e p s e t is sics: One thing tha lp with the ba e h is s e s s e in of new bus
for my shop? aster do I need my premises? What size ro ill be made on w ds an m de l of technica What kinds as a specialit y , such as how, on ed ss pa e d tips ar sful business. cure a succes e answered an ar se s d on an ti up es ild qu bu ness omers and thus Similarly, busi light your cust de n ca u yo r, roaste ly in the
eu rs ex ten entrepren s in a tr at : ing , P rob ee roa ster ic ca f sett y new coff er In a re a li st ev to l a a re centr is sues th at sive

coffee blend? te my very own How do I crea y? select? l them correctl beans should I how do I contro d an Which green g tin as ro in ses are involved ? What proces e my roastings ag ck ore and pa st I ld ou sh ow H ? e of the coffee n my senses? uence the tast fl in to g tin How do I trai as e to use ro best way for m What is the

ial s with existent l expertise, deal ca ee ni ff ch co te y s lit ia he a spec at teac sessions, Prob at really makes ork th ng iw ni is ai nd it tr t ha e r ha th ei w g th Durin selves, ce roasters em vi th no in f to lie on be es r thei issues and pass roast masters, rsonalit y of the ffee experience. co l na io pt ce special: the pe ex an g tin ea ct for cr and their instin
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Roasting for advanced students

Description of the main processes involved in coffee roasting; roasting and evaluating various results in terms of roasting times and colours; effects of temperature, time and degree of roast on the roasting results; targeted production of a blend to achieve a predetermined taste; targeted inuencing of the end product in terms of product expectations; standard settings for machines and recipes.

Training

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TRAINING

Introduction to the world of coffee

Basic information about the coffee plant, its cultivation and preparation; presentation of the main roasting methods including a practical lesson; understanding the processes and the effects of temperature, time and the degree of roast on the avour; tasting roasted coffees.

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PUBLISHER and Head OFFICE PROBAT-Werke von Gimborn Maschinenfabrik GmbH Reeser Strae 94, 46446 Emmerich am Rhein, Germany Phone +49 2822 912-0 SHOP ROASTER DEPARTMENT SALES Phone +49 2822 912-550 / shop@probat.com CUSTOMER SERVICE AND REPLACEMENT PARTS Phone +49 2822 912-551 / support.shop@probat.com TRAINING Phone +49 2822 912-550 / training@probat.com RESPONSIBLE FOR CONTENT Jens Roelofs EVEN MORE PROBAT: www.probat-shoproaster.com www.facebook.com/probatone www.youtube.com/probatshoproaster
CONCEPT AND DESIGN romen Agentur fr Gestaltung und Kommunikation, www.romen-agentur.de PRINTING J.L. Romen GmbH & Co. KG, Graphischer Betrieb seit 1800, www.romen.de PHOTOS Lokomotiv / www.lokomotiv.de p. 4/5 > endofparadox / photocase.com p. 17 > Bowen Liu, Beijing p. 44 > Eric Issele - Fotolia.com p. 92/93 > nicolasberlin / photocase.com PRINT RUN First German edition: 1,500 copies First English edition: 3,000 copies COPYRIGHT 2012 by PROBAT-Werke von Gimborn Maschinenfabrik GmbH. All content of this publication is protected by copyright.

PUBLISHING INFORMATION

are registered trademarks of PROBAT-Werke von Gimborn Maschinenfabrik GmbH. Probat, Probatone and Probatino are also protected as word marks. The product information in the brochure is only binding if this is expressly agreed on the conclusion of a contract. The information may change in particular as a result of ongoing product developments. No liability shall be accepted for errors and misprints.

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www.probat-shoproaster.com

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