Here's a discussion over in the Startup Central group about using commercial rotisserie ovens - like the kind you might see in a grocery store roasting chickens - as cocoa roasters.
While these ovens can be quite expensive when new, they can be quite inexpensive used ... just be extremely careful about cleaning them before using them to roast beans.
The modifications Alison has mentioned include a static temperature probe to measure the temperature in the mass of beans, not wherever the manufacturer has placed the thermostat, as well as a sample port for extracting beans without stopping the roast.
I am going to close this discussion for further comments, please click the link to go to the original discussion to read and comment.
Replies are closed for this discussion.