"Thanks for the info
Yes the turbo seem to be a good oven and they do heat up fast. I've used them before in a couple of restaurants I've worked at. The fan was a little over powering as it would blow the tops off some of my macaroons and…"
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Holly Hukill
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CocoaT roaster?
Started this discussion. Last reply by Rochelle Jun 2. 31 Replies 0 Likes
Does anyone have experience with the CocoaTown roasters? If so, would you recommend them?
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Clay Gordon replied to Holly Hukill's discussion CocoaT roaster?"Rochelle:
I recommended, for a client, a Moffat Turbofan D25. The D25 (not sure about the (D24) can be plumbed so you can inject steam into the cavity during roasting. Salmonella (in particular) can survive longer in dry environments than they can…"
Rochelle replied to Holly Hukill's discussion CocoaT roaster?"Just trying to under stand the point after reading this post
http://chocolatetalk.proboards.com/index.cgi?board=roasting&action=display&thread=1261
"
Brad Churchill replied to Holly Hukill's discussion CocoaT roaster?"No need to. We roast over 300 degrees F, so pathogens are killed in that step."
Rochelle replied to Holly Hukill's discussion CocoaT roaster?"Oh nice!... are you pre-treat with steam to aid in bacteria kill and also for flavour development?."
Brad Churchill replied to Holly Hukill's discussion CocoaT roaster?"I'm sure that would work just fine. Our oven holds 7 full sized sheet pans at a time."
Rochelle replied to Holly Hukill's discussion CocoaT roaster?"Yes! I thought I might give it a second look if it could roast 30kg batches I'm using a fan oven with perforated trays and a Behmor 1600 at this time... and both are working well for me so far.
We are looking at getting a turbofan to start with…"
Brad Churchill replied to Holly Hukill's discussion CocoaT roaster?"Rochelle;
In several other posts I write that a special roaster is a waste of money. We use a convection oven with perforated trays, have been doing it now for several years, and have developed a very significant following of religously loyal…"
Rochelle replied to Holly Hukill's discussion CocoaT roaster?"They are still offering them, the control is for if you need to change to single phase power. Do you think the price of their control panels for both the roaster and grinders are a bit high?.
I guess if you are in New Zealand like myself and you add…"
Clay Gordon replied to Holly Hukill's discussion CocoaT roaster?"Rochelle -
You are right. I was hurried and misread the page. It's $4835 for about 13kg - but an extra $1350 for a control panel?
These are built to order and it says that they reserve the right to make changes (including the oven), so I…"
Rochelle replied to Holly Hukill's discussion CocoaT roaster?"30kg?... am I looking at the same page as you Clay?
http://www.cocoatown.com/index.php?option=com_content&view=category&layout=blog&id=41&Itemid=84How I lost 30 lbs (13.5 Kg) $4835
it says 30 lbs (13.60kg). If it does hold 30kg then…"
Clay Gordon replied to Holly Hukill's discussion CocoaT roaster?"I just took a look on the CocoaTown site and it looks like they no longer offer a 15kg roaster. Their new 30kg roaster looks like a convection rotisserie oven with a custom basket. Not a bad idea."
Need beans replied to Holly Hukill's discussion CocoaT roaster?"Great info but does anyone have experience with the 15kg CocoaTown rotisserie roaster?
Wouldn't mind hearing one or two reviews on the cocoaT roaster"
Clay Gordon replied to Holly Hukill's discussion CocoaT roaster?"David:
Please contact Donald Hudson at CafeCoffees.com and let him know of your interest in their roasters for coffee and that you're in touch through TheChocolateLife. I cannot quote you directly.
As for the ABS ovens, the 5-rack version is…"
David Senk replied to Holly Hukill's discussion CocoaT roaster?"Hi Clay,Thanks for the great posts and information on roasters. I know this post is from 2011 -- curious if you still have the roasters available (both the ABS oven and the dedicate roasters), and if it would be possible to get a quotation. Thanks…"
Clay Gordon replied to Holly Hukill's discussion CocoaT roaster?"Something to consider in the whole roaster discussion is the relative lack of sophistication on the part of small chocolate makers when it comes to roasting - when compared with coffee.
Here's a link to a very interesting discussion about…"
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Tempering chocolate for the first time... watching the silky mixture cool on the marble slab while slowly working in the chocolate to make the most delicious bars ever! It was akin to a religious experience...
- My favorite chocolate is:
- Domori
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