Seed roasting ovens. An oven for roasting coffee. Methods for roasting seeds

Roasted peanuts are not only high-calorie and nutritious, but also a very tasty product! Peanuts can be both an excellent snack for beer and a favorite sweet of the kids, depending on how you flavor the nuts with salt or sugar syrup. At first glance, its preparation does not seem difficult. However, those who have professionally roasted peanuts know that if the nuts are overexposed a little or the temperature is set to the wrong temperature, the finished product will lose its taste.

Roasting peanuts as a business

If you decide to make roasting peanuts your business, it makes sense to purchase special equipment, since cooking nuts on an industrial scale in an ordinary frying pan is tedious, expensive and ... unrealistic. To date, several types of units are used for frying peanuts. One option is direct-fired gas ovens. However, in such an oven there is a high risk of getting burnt or, conversely, unevenly roasted nuts.

Advantages of the UZHS 200 oven for frying nuts

The USZh 200 peanut roasting oven has a number of characteristics that make it an ideal unit for preparing nuts.

Firstly, the process of frying peanuts in it takes place under the influence of air heated by a heater, which completely eliminates the possibility of burning the product and gives each nut a pleasant golden color, and in the language of the manufacturer - “trademark”.

Secondly, the USZh 200 peanut oven is very easy to use. The movement of nuts inside the installation occurs automatically. You can at any time, without stopping the process, take the product for a sample, and, if necessary, a special mode will ensure that the roasted peanuts are cooled to a state of readiness for packaging.

For the last couple of years, we have been experiencing a boom in sales of packaged sunflower seeds. If even 5 years ago you could buy 200 grams of seeds only from street vendors, now in every supermarket, shop or kiosk you can find a multi-colored bag with the coveted inscription.

Moreover, there are bags of these for different tastes: white, yellow, black, transparent, 100 grams, 200, 500 - choose whatever your heart desires. And what is surprising, despite such a plentiful supply, the demand does not fall: bags diverge with enviable constancy, and in return, like mushrooms after rain, new manufacturers and new packaging appear.

Seeing such a hype, only the lazy did not think about starting the production of packaged roasted seeds on their own. But how to fry it on an industrial scale? In fact, everything is quite simple.

Methods for roasting seeds

The seeds are roasted in special roasting ovens, which are of two types: batch and continuous. Accordingly, there are only two ways to fry seeds. Some still, however, rank among the methods of frying options for heating frying ovens, such as: gas, electric heating elements or microwave ovens. But, in our opinion, these are just heating options that may affect the speed of frying and its economy, but not the method of obtaining the finished product.

Periodic loading of seeds

This method involves frying seeds according to the principle of a frying pan, i.e. fell asleep in the oven, stirred, fried, tried, poured out of the oven. Naturally, this method of frying seeds, as in the situation with a household frying pan, requires maximum human participation. The operator must pour the seed into the oven, and this, as a rule, is several tens of kilograms or a couple of bags, constantly monitor the process of roasting the seeds, tasting it, and, having reached the desired quality, pour the seed out of the oven. If a person relaxes his vigilance, it is possible to spoil the entire loaded batch of the product.

The human factor is a key disadvantage of periodic loading. The advantages include the low cost of the frying oven, due to the simplicity of its design. Actually, due to their low cost, intermittent frying ovens retain their popularity - the consumer principle works: “simple, cheap, reliable”.

Passage method of frying seeds

The second method of roasting seeds minimizes human participation in the roasting process. The seeds are roasted in a special drum, on one side of which the original product is fed, and on the other side, the finished product is poured out. The seed, in fact, "passes" through the drum, roasting along the way, which is why the oven and the method are called walk-through.

Used in equipment:

Furnace frying electric walk-through PZHP-70
. Automated line for frying and packaging of seeds ALZHUS-70

In this case, the operator only needs to set the operation parameters once (product feed rate and frying temperature) and in the future the oven can continue roasting the seeds on its own. The human factor does not play such an important role as in periodic loading - the quality of frying is guaranteed not by the care of the operator, but by the immutability of the process.

But such obvious advantages are offset by the price: continuous-type furnaces are much more expensive than batch furnaces.

Our choice

After a long weighing of all the pros and cons, in the end, we opted for the pass-through method - and for about 5 years we have been producing exclusively electric pass-through frying ovens. We also recommend our customers, despite the price, to give preference to continuous-type furnaces. What is the reason for such a decision?

1. Seed roasting speed. In batch ovens, the average speed of roasting seeds is about 20-25 minutes, while in continuous-type ovens it is only 10. In addition to banal productivity, an increased speed of roasting seeds has a number of advantages. Firstly, 20 minutes in the oven is no longer frying, but rather drying. Drying out, the seed, like any other product, loses its taste. This does not happen in continuous ovens and the seeds are really roasted, while maintaining the optimal taste. Secondly, 20 minutes of being in a hot environment leads to charring of the outer cover of the seed and the formation of ash, which then, when the seed is poured out, stains everything it touches: hands, clothes, packaging. And it gets dirty so that getting rid of black spots, sometimes, is quite difficult. In a continuous oven, the seed does not have time to char.
2. Quality stability. The notorious human factor in batch ovens leads to the fact that simple inattention, fatigue or poor health of the operator entails damage to a significant amount of the product. Everything that was loaded into the oven can either be undercooked or overcooked. Therefore, the operator is forced to constantly taste the product and monitor its mixing and even roasting. In through-type ovens, the influence of the human factor is minimized - the seed passes through the drum at a given speed. It is enough for the operator to set the necessary parameters once in order to constantly receive the same fried product, without the risk of spoilage.
3. cooling problem. Everyone who has ever fried seeds in a frying pan at home knows perfectly well that this product has the property of “reaching”. Those. continue to fry even when removed from the pan. To stop this process, the seed is cooled, as a rule, spreading it in a thin layer on a flat surface (table), where air circulation extinguishes the roasting process. If you neglect this moment and simply pour the seed into a pile, you can definitely get a burnt product. Now imagine that you are roasting a few bags of seeds in a batch oven. When all this mass is ready, it must be poured out and cooled. And cool everything at once, avoiding staying in the total mass. And at this time, you still need to pour a new portion into the oven (after all, the oven is working) and control its frying. In continuous ovens, the situation is simpler: the seed does not spill out in large volumes, but goes in a small constant stream, so to speak, in a “thin stream”, and therefore it is not difficult to cool it.
4. Versatility. Passage ovens, due to the ability to independently support the frying process, seeds are easily integrated into automated lines for frying and packing seeds. These lines are capable, in the absence of direct human intervention, to provide a full cycle of packaging of roasted seeds: from the receipt of raw materials (calibrated seeds) to the issuance of portions packed in a separate package. For batch ovens, the question of inclusion in the line does not even rise: a solid share of manual labor makes it simply meaningless. Thus, through-type frying ovens are more versatile than batch ovens, and are able to function both independently and as part of production lines.

Used in equipment:

The above factors, in our opinion, are significant enough to justify the price of continuous furnaces and give preference to them. Moreover, having created our first line for roasting sunflower seeds in 2006, we decided that the design of continuous ovens was not quite optimal and worked on its modernization for several years.

Our innovations

Realizing that the only way to compete with cheap batch furnaces is by clearly superior quality and performance, we have tried hard, and are still trying, to improve the efficiency of the continuous furnace. As of the current moment, we can record the following achievements in this field as our asset.

1. The design of the frying drum and heating elements has been changed, as a result of which the frying time has decreased (less than 10 minutes) and the efficiency has increased. This made it possible not only to increase productivity up to 70 kg per hour, but also to obtain the most optimal taste of roasted seeds. We can say that we have found the only case when, with an increase in productivity, the quality does not fall, but rather tends to perfection.
2. Organized effective thermal insulation of the inner space of the drum, which reduced heat loss and reduced energy costs. In other words, we are gradually moving towards a highly efficient yet economical product.
3. An uninterruptible power supply (UPS) was introduced into the standard equipment of the frying oven, the task of which is not only to equalize the “jumping” voltage of the mains, but also to prevent the seed from burning out when the power is cut off. Those. in the event of a power outage, the UPS ensures the operation of the electric drive of the drum and allows the seeds poured into the drum to be roasted due to the residual heat and spill out of it.
4. A frequency controller has been added to the design, allowing the operator to adjust the speed of rotation of the drum and, accordingly, the time of frying the seeds. This moment is important in the case of using raw materials of different moisture content or changing the product to be fried: for more moist (dense) products, you can increase the frying time, and for less humid ones, reduce it. Thus, we, in fact, made the oven even more versatile.
5. A voltage feedback has been created for the vibrating feeder that feeds the seed into the drum, due to which it maintains a stable vibration amplitude during any “jumps” in voltage. The seed will always be fed in the same and uniform flow. In our opinion, this is especially true for manufacturers located outside the big cities.

But, probably, the most important thing is that when modernizing the furnace, we are constantly working on simplifying its design, eliminating unnecessary elements and optimizing the manufacture of parts. Thanks to this, we can afford to keep the prices of the furnace at least one third lower than those of competitors. And this despite the fact that the benefits listed above are included as standard, while competitors, at best, some of them are installed for a fee.

And finally, in the production of frying ovens, we are faced with another important point - the more expedient it is to heat the oven.

Electricity or gas?

As mentioned at the beginning of this material, there are at least three ways to heat a fryer: gas, electric heating and microwave. The first two are the most common, the third refers more to the exotic than to reality (although some consider it quite promising). Accordingly, there are two energy carriers suitable for heating the furnace: gas and electricity. Which one to choose and which one will be optimal?

In the race to increase demand, many manufacturers complete their furnaces with gas heating, motivating such a decision by the consumer's familiarity with this type of energy carrier, its availability and low cost. However, in our opinion, this is not entirely true and an attempt to get a cheap stove can have negative consequences.

Firstly, the availability of gas is a relative thing. It’s good when the production shops are already equipped with a gas pipeline and the only question is to connect a separate installation, but if there is no gas supply to the room where the furnace is located, or if gas is supplied for domestic needs, the economy loses all meaning. After all, the cost of the furnace is in no way comparable with the cost of the project and the physical connection of the industrial gas pipeline.

Secondly, the gas price is a variable value and very much depends on various conditions: on the political situation, quotations on world markets, limit overruns, etc. In this connection, its sharp and little predictable jumps are possible.

AND, Thirdly, sunflower seeds - a product prone to absorption. The seed, although not much, absorbs the products of gas combustion, which leads to a change in its taste characteristics and, perhaps, is not entirely useful for the end consumer. Absorption can be avoided by using a heat exchanger in the design of the furnace, but in this case the cost of the furnace increases greatly and the main advantage is lost - low cost.

Therefore, our ovens are exclusively electric. We do not strive for mythical cheapness and do not incline our customers to it, it is much more important for us to make a product of high quality and justified in price. Electricity is connected to almost every building, and if not, the connection cost is much lower than that of gas. The price of electricity consumption is more or less stable, and the combustion process, as such, is absent in principle - the seed simply has nothing to absorb.

Our company has developed automatic equipment for roasting seeds (roasting oven) seeds, nuts: from sesame seeds (seeds) to hazelnuts.

What is the difference between the method offered by our company and the alternative ones. We have been engaged in mechanical engineering for many years, and when life, represented by a number of our customers, set us the task of creating a machine for roasting sunflower seeds or kernels of sunflower seeds (seeds), as they are also called, we set ourselves the task of creating a machine that solves the following problem. We decided to create a machine that would make it possible to obtain a product, in particular roasted seeds, of the same quality throughout the entire production batch. Thus, the core of each seed must be roasted in the same way as all the others.

Having studied this issue, we came to the unequivocal conclusion that in order to achieve a stable result when roasting seeds, nuts and other things, it is necessary to exclude the human factor from the process. The quality and benefits of roasted sunflower seeds directly depend on the technology used in the roasting equipment. Of course, 100% elimination of a person is not possible, but if the quality control of the product is entrusted to the machine, and the person is left to service the electronics and mechanics, then we get an excellent result. Which is what we eventually achieved. The result of our work was an automatic line for frying sunflower seeds, nuts, sesame seeds, as well as any other seeds (seeds).

The composition of the line may vary based on the tasks of a particular production. A 300 kg per hour line consisting of a packaging machine with three ovens has become a classic. USZh 100 connected by a system of conveyors. The peculiarity of this line is that the washing process is replaced by polishing (during frying in the air flow, the seeds rub and collide with others in the frying chamber, and the air flow takes the debris into the filter collector), and we get three in one: cleaning ( from dirt and debris), frying, cooling. After that, it remains to deliver the chilled product from the oven to the packaging complex and receive the finished product for sale. Options for additional cooling are possible, but practical experience shows that in most cases the product has the temperature of the room in which it is packaged, thus, getting into the package of a hot product is excluded.

Additionally, let's dwell on the quality of the resulting product. One of the results of using our USZh 100, USZh 200 ovens is that the finished product does not get fingers dirty at the exit from the oven, which is important for potential buyers. You can see for yourself that the seed at the output of the line is clean.

You cannot buy such equipment in the online store. Delivery is carried out from hand to hand. For more information, please contact our staff.

Hello again! My name is Sergey, and some time ago I decided to start a business selling roasted sunflower seeds. I have already shared with Equinet.ru readers. Let me remind you that at that time, in my opinion, the best idea was to purchase an oven for frying in a stream of hot air VORTEX-120A manufactured by Russian Trapeza.

The VORTEX-120A furnace met the price/quality criteria. Time passed, the business developed successfully, one furnace was no longer enough. And in order to ensure the fulfillment of contracts in front of my customers (retail chains, shops, etc.), I needed to achieve a productivity of about 500 kg / hour. Unfortunately, the VORTEX-120A oven is not very productive, only 90-100 kg/h. I had to buy 4 (four) more similar ovens. With the purchase of furnaces, the cost of electricity also increased (one furnace consumes about 50 kW per hour, five furnaces - 250 kW), and for maintenance personnel, because. One oven is operated by one person.

As we can see, my electricity costs have increased five times and for maintenance personnel also five times. In this regard, it was necessary to raise the price of finished products. Accordingly, the demand for my seeds fell due to higher prices. I had to come up with something.

I wanted to start frying salted seeds and nuts, but in principle it is impossible to do this on the VORTEX-120A oven, and even on ovens of this type (frying in a stream of hot air). In the process of frying, the salt flies away from the seed, and the seed itself cracks, which subsequently leads to its oxidation, and as a result, the shelf life of the product is reduced to one or two months and the seed loses its taste.

After a month of thinking, I carefully "scoured" the Internet, called many companies, including Turkish manufacturers. But the prices for the proposed equipment did not please me. For example, a furnace with a capacity of 500 kg/hour was offered to me for 6,100,000 rubles. It was very expensive.

But, lo and behold, I finally found what I was looking for - a horizontal continuous oven for frying nuts, seeds, dried fruits from the Turkish company OZ STAR. Without thinking twice, I called this company and found out that, it turns out, this company has an official representative office in Russia and the Republic of Belarus, which greatly simplified further communication on equipment.

The emergence of convenient, powerful, multifunctional kitchen appliances has made adjustments to human life: there are more opportunities for cooking, the amount of free time has increased. One of these useful devices is the oven for the home - for baking, heating, roasting, grilling. Many models have been developed, different in size, power, type of control. We will try to understand the variety of modifications and their technical characteristics.

The name "hot oven" is rarely used in everyday life; basically, this combination of words refers to powerful overall equipment installed in bakeries, canteens, and restaurants. In supermarkets and online retailers, a useful home appliance is sold in the small kitchen appliances section and is called an "electric oven." Not to be confused with the microwave, which has a different working principle, although many of the functions are similar.

Convenient mini-electric oven for cooking second courses

The main purpose of the unit is cooking by baking or frying. This is a kind of small oven, which, unlike a stationary overall counterpart, can be moved from place to place. Why not just buy a familiar oven, which is most often paired with a hob? There are several reasons:

• compactness makes the equipment mobile - if necessary, it is easy to transport it (to the country house, to temporary housing);
• small dimensions make it easy to choose a place even in a small kitchen - the device can be installed on a table, on a bedside table, in a niche, on a refrigerator (not recommended) and even on a windowsill;
• This is a temporary inexpensive replacement for a broken oven.

It happens that no one in the family is engaged in baking and the oven, in fact, is not needed. When ordering kitchen furniture, they simply do not count on the installation of an oven and place drawers for dishes or shelves for bulk products in its rightful place. But then a person appears who bakes pies superbly, and buying an electric oven for baking at home becomes a way out.

Thus, the advantages of the electric oven for baking are compactness, mobility, versatility, ease of operation.

How to choose a mini-electric oven: analysis of technical characteristics

The variety of the menu and the quality of the prepared dishes depend on the set of properties that the unit has. When choosing, many are repelled by price, but this is not entirely true. Having bought an expensive and beautiful electric oven for frying and baking at home, you may be faced with the fact that it has a wonderful set of features that are absolutely not of interest to you. For baking pies for Sunday breakfast, an inexpensive model for 3,000 rubles is enough, although there are offers worth up to 30,000 rubles. and higher.

Chamber size and internal volume

Size is of great importance, especially in rooms with a shortage of free space. You need to determine the exact installation location, remove the parameters and, guided by them, make your choice. The external dimensions of the equipment are among the main characteristics and are always indicated on the price tag or explanatory label.

The volume of the chamber is also important, since it determines the amount of food that you can cook at a time. For a small pizza or a dozen buns, a small capacity is suitable - 8-10 liters, for baking or second courses for a large family, there are giants with an internal volume of 35-40 liters. Devices with a chamber of 48 l with their internal and external dimensions resemble an ordinary oven and are only suitable for large rooms.

ClatronicMPO 3520 (black), dimensions 22 x 37.5 x 33 cm, internal chamber volume - 12 l

In addition to the overall volume, be sure to pay attention to the design features. Some electric kitchen ovens have two separate chambers, one above the other. This is convenient when you need to cook two different dishes at once: bake pies in one, bake fish in the other. Models with one chamber often have a shelf that can also be used for ease of cooking.

How does power compare to size?

Like many household appliances, baking equipment has a direct dependence of power on size. Therefore, a small device has a modest power rating, and a large volumetric electric furnace has a maximum. The ratio of volume and power is approximately the following:

• 8-12 l -800-1000 W
• 12-20 l -1000-1600 W
• more than 20 l - 1600-2500 W

Power affects energy consumption, and therefore, its payment. The energy class is also indicated on the label: economical housewives should be guided by the A +++ marking, although the A + or A ++ classes are also recognized as economical.

RolsenKW-3026HP with 1500W power

If we compare a compact unit with an oven, we can find another advantage - lower electrical energy consumption. The minimum oven indicator is 4 kW, while the average stove parameter is 1.5 kW.

Operating modes

There are two options for setting the desired mode:

• electronic - present in expensive products, put into action by pressing one button or a simple combination of buttons;
• mechanical - it happens with both expensive and budget models, it is performed manually by setting the required temperature and time with rotary switches.

Almost all models are equipped with two important devices for adjusting the mode: a thermostat and a timer. You set the desired temperature, choose the cooking time, and the timer signals the readiness of the dish. If there are several types of heating, then you can choose the heating mode from below, from above, from all sides.

Some manufacturers have compiled a set of popular programs that are turned on with one turn of the knob. The main programs characteristic of budget products include baking, frying, and roasting modes. More expensive devices have 7 or more different modes in their arsenal, including cooking fish, meat, vegetables, toast, pizza.

You can also set programs for your favorite dishes manually by turning on the memory function. You set the desired parameters, then click on a special button. The next time you turn it on, the data will appear on the display.

A standard oven is equipped with 2-4 heating elements, thanks to which the required temperature regime is set (up to 230ºС on average). In addition to conventional heating, convection heating may be present, in which hot air is supplied to the chamber by fans. Blowing has its advantages: the dishes are baked on the outside, while maintaining the internal juiciness, and the baked goods become more fluffy.

Efba 1003 with mechanical control

Expensive models are supplemented with useful features, some of which are used daily:

• reheat - a useful feature that allows you to reheat one portion or the entire dish stored in the refrigerator;
• defrosting - an operational analogue of simple defrosting at room temperature, allows you to bring the product into a “working” state in a few minutes;
• grill - baking on a spit or grill, in which a delicious crispy crust forms on a piece of meat or chicken leg.

Additional accessories - a baking sheet, a grill, a skewer, a crumb tray - make it easier to perform one or another mode and are usually supplied as a set.

Additional functions

The more expensive the device, the more diverse its programming menu. Many believe that too “smart” filling is another reason for the premature failure of the device. However, as practice shows, electric ovens for frying and baking pies of popular brands last a long time, and the breakdown is easily fixed by replacing the part.

DeLonghiEO 20792 with convection and grill

Here are some nice extras you can get from an expensive model:

• intelligent power distribution scheme - complex inclusion of heating elements;
• several levels of position of the grill or baking sheet;
• extra time function to extend baking;
• regulation of the degree of toasting;
• bagel - the mode of toasting buns or toast on one side;
• special programs for making pizza, cookies, etc.;

There are real finds for those who do not have a stove. On the top panel there are from one to three burners, so the electric stove is a complete cooking device.

Material of inner chamber and housing

Modern technologies make it possible to produce household equipment made of reliable and at the same time aesthetically attractive material: heat-resistant plastic, stainless steel, enameled metal. The internal coatings of expensive devices are sometimes able to self-clean, that is, accelerate the breakdown of fat. This is due to the oxidizing agents present in the composition of the material. In the instructions, the ability to self-cleaning is referred to as continuous or catalytic.

SupraMWS-2106SW with galvanized steel inner chamber

The inner chamber of inexpensive models is most often covered with enamel, which is not able to clean itself. It must be wiped with a sponge dipped in a special oven care solution. The more often cleaning is done, the easier the hardened fat is rubbed off and the longer the enamel coating lasts.
There is a convenient way of purification - pyrolytic. It happens automatically as soon as you press the desired button. Fat on the walls of the chamber burns out, it remains to wipe the inner surfaces with a soft cloth. Manufacturers recommend using either an ordinary soap solution or special detergents (for a metal case, glass or plastic) to care for stoves.

Design of electric ovens for the kitchen

Many consider the presence of certain functions, the quality of the material and a long service life to be the main condition for the purchase, while others pay more attention to the appearance of products. Of course, aesthetic features are not the most important, however, if the kitchen is designed in a certain style, the stove must also match it.

ScarlettSC-EO93O11 traditional white

The configuration of the units does not have any special differences - rectangular surfaces, sharper or strongly rounded corners, elastic plastic or rubber legs are attached to the base, the handle for opening the door is located in the upper part (less often it is replaced by a side lever). Externally, the models differ in details: the design of the handle, the size and shape of the control devices, the design of the transparent part, and the presence of a digital display.

KumtelKF-3125 Green with green trim

If we talk about the place of a household appliance in the interior of a kitchen, then it is worth remembering about color. It is unlikely that anyone will want to install a red unit in a kitchen made in bright colors. There are no difficulties in purchasing equipment of one color or another, as manufacturers try to please everyone and, along with traditional silver, black and white models, produce entire lines of color devices.

Useful videos will help you understand the technical properties of home kitchen helpers.

Video instruction for the DEX DTO-300C electric furnace:

Feedback on the mini-oven Kedr ShZh - 0.625 / 220:

Informative video from the online store:

Before choosing an electric mini-oven, be sure to study its technical characteristics and check how convenient it is to use: how the lid opens, whether the body bends, whether the electric cable is long enough. All information on use and care is usually set out in the instructions, if you have any questions, feel free to contact a consultant.