The machine list
| Position | Machine | Function |
|---|---|---|
| 1 | Continuous roasting oven DGKX-C | Low-temperature drying and high-temperature roasting in one pass |
| 2 | Integrated cooling zone | Centrifugal high-pressure fan pulls ambient air through the hot bed |
| 3 | Vibrating discharge | Collects and evens the flow to the next machine |
| 4 (optional) | Dry blanching peeler | If you sell blanched or butter-grade kernel |
| 5 (optional) | Dicing and grading machine | If you sell bakery or ice-cream fractions |
Utilities
The DGKX-C is gas-fired on the roasting chamber and electric on drives, fans and controls. Total electrical power is 9.5 kW at 380 V — that is drives and fans, not heating. The heat comes from a forced-draught Riello 40 FS20 gas burner mounted on the roof of the roasting section, with the base temperature freely adjustable within a 200 °C range.
This split matters when you are checking your building supply: you need a gas connection sized for the burner, but your electrical demand is modest.
Layout decisions that bite later
- Leave access on both long sides of the oven — belt tensioning and cleaning happen from the side, not the end
- The cooling zone pulls ambient air, so put it where the air is clean and not next to a fryer exhaust
- Discharge height determines whether the next machine needs an elevator; decide before the foundation goes in
- Fume extraction from the roasting section needs a route to outside air
Questions we get asked about this
Is total power really only 9.5 kW?
For the DGKX-C, yes — 9.5 kW at 380 V. That figure is drives, fans and controls. The roasting heat is gas, not electric, which is exactly why the electrical number is low. Add-on machines have their own ratings.
Can it be built for 400 V/50 Hz or 480 V/60 Hz?
Yes. Voltage and frequency are set before manufacture: 400 V/50 Hz for Europe, 480 V or 220 V/60 Hz for North America, 380 V/50 Hz standard. Tell us your destination country and grid at enquiry stage — retro-fitting after delivery is far more expensive, so this gets confirmed in the contract drawing.
What if I need 300 kg/h of blanched kernel, not roasted?
Then the oven runs its low-temperature drying profile rather than the roasting profile, and the peeler becomes the bottleneck rather than the oven. Tell us which output you are measuring and we will size against that, not against a headline number.