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Has anyone tried adapting a commercial rotisserie for roasting beans?

Firstly, I'm a newbie here and so pleased to have found this great community. 

In the process of shopping for a decent used convection oven I came across a fairly large commercial roaster at a very good price. I thought I might fashion a basket to contain the beans and roast them that way. Am I wasting my time trying to do this? Any advice would be appreciated. 

Lastly, I'm going to attempt to show you a picture of the rotisserie I'm considering:

Thanks in advance!


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Replies to This Discussion

If that's what you have, I would start with it. Since the beans will be rotated, it's much better than a conventional oven where the beans on the top and bottom are more roasted than the ones in the middle. Thankfully I live near a coffee farmer who has a forced air roaster. I go to his farm and pay about $25 to roast 100 lbs. His roaster is much better than my oven.

Thanks Mark . I haven't actually purchased the unit yet but it seems like such a good deal I thought I would solicit opinions before I made the trip to see it and buy it.  Also, I  am not sure if it will achieve the right temperatures necessary to roast beans properly. If anyone is familiar with this particular machine and can tell me about it I would appreciate hearing from you.

Thanks Again!


Hi Gap,

Thanks so much for the link to that discussion! That is exactly what I needed to hear/or read in this case.

I will be taking a day trip to buy it and will let you know how things go. It will be the first piece of equipment I buy in my new endeavor. Wow! I'm getting excited! 

Thanks Again,


I bought the rotisserie. It needs an expensive quartz type of heating element/ light (1000 watt) but other than that, it appears to work fine. The seller demonstrated it prior to my buying it and told me what it needed. I ordered the element and the electrician will be here in two days to install a 220v outlet.

I am in discussions with a stainless steel drum maker to get that started. More to follow.

Hello Jack,

I am about to do the same thing, purchase a rotisserie oven but I am little bit worried about the smell from the previous roasted meat in the oven.

Could you tell me if you had any trouble with that?

Thank you in advance.


The rotisserie I have, apparently, sat unused for about a year.  It had a musty odor but no strong meat odors. I spent a great deal of time getting residual "cooked on" grease out of the machine. I used that purple grease cutter and it did the job well. After several de-greasing sessions, I used a multi-purpose cleaner that I get from Trader Joes, it has cedar wood and sage oils in it. Lastly, I finished with multiple rinses with water. I should mention that the interior of the oven was finished with baked on enamel and these cleaners did not hurt the finish. Cleaning was the easy part. Removing the rotisserie spit assembly and installing a new stainless steel drum was a bit more challenging. If you need any advice in the conversion from spit to drum just let me know. It's not easy but can be done.

Best of luck,



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