- Catalogs
- Brovind - GBV Impianti
- IB «nibs»
IB «nibs»
IB «nibs»
- Versatile processing: includes roasting, cooling, peeling, chopping, and sieving.
- Batch working system.
- Uniform roasting in terms of color, texture, and taste due to controlled and stable roasting temperature.
- High chopping yield with low skin residuals in nibs.
- Compact, solid, and reliable design.
- User-friendly and easy to clean and maintain.
- No fuel, flames, or burners required.
- Easy and fast installation, suitable for laboratory and small productions.
- Constructed with AISI 304 stainless steel.
- Infrared roasting using high-efficiency ceramic lamps.
- Cooling/peeling unit located at the roaster's outlet.
- Precise dicing with manually adjustable gap rollers.
- Multi-stage vibrating sieves for fast and precise product classification.
- Suction fan for removing peels and small particles.
- Suitable for processing cocoa beans, hazelnuts, almonds, peanuts, pistachios, and more.
- Not suitable for salted or seasoned products.
- Process capacity varies by model: IB/25 (15-25kg/h), IB/50 (40-50kg/h), IB/100 (80-100kg/h), IB/200 (160-200kg/h).
- Power supply: 3-phase, 50Hz, 400V.
- Total installed electrical power: 14.0kW to 17kW depending on the model.
- Dimensions vary by model, with larger models featuring additional loading equipment.
- Products are loaded into the roaster's feeding hopper.
- Post-roasting, products are transferred to the cooling/peeling unit.
- Cooling achieved via ambient air flow, aiding in particle and peel separation.
- Products are diced using a roller chopping machine with adjustable settings.
- Vibrating sieving classifies products into small, medium, and large sizes, removing most skins.
- Operators can control roasting temperature, time, and other parameters via a control panel.
Catalog excerpts
COCOA BEANS PROCESSING MAIN CHARACTERISTICS AND ADVANTAGES Versatile: roasting + cooling and peeling + chopping + sieving Compact, solid and reliable User friendly Batch working Easy to clean and mantain Great roasting uniformity (in terms of colour, texture and taste) thanks to roasting temperture controlled and stable High chopping yield: low skins residual in nibs No fuel, flames or burners Easy and fast installation For laboratory an
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TECHNICAL FEATURES PERFECT FOR SHazelnuts S Almonds S Peanuts SPistachios S... S Infrared roasting with high efficiency infrared rays ceramic lamps S Cooling/peeling unit at the outlet of the roaster S Precise dicing with manually adjustable gap rollers S Multi-stage vibrating sieves for fast and precise product classifying S Suction fan for peels and smal particles Each nibs processing line <IB> is composed by an infrared rays <RI> batch roaster, a suitable cooling/peeling unit, a chopper with rollers <GMR>, a vibrating sieves system and a centralized suction unit with pneumatic separator to...
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