Nut Roasting Equipment

Industrial Nut Roasting Equipment

KOCOTEK is highly specialized in the roasting equipment for seeds and treenuts such as peanut roasting, almond roasting, sunflower roasting and more. Our Vertical Continuous Nut Roaster uses innovative and unique technology, which is why it is known as the best industrial nut roaster in the World.

Peanut Roasting

Almond Roasting

Sunflower Seed Roasting

Pistachio Roasting

All Other Treenut and Seed Roasting

'Counterflow' Nut Roasting Equipment

Kocotek’s ‘Counterflow’ nut roasting technology is quite simple and straightforward: it is a vertical nut roaster, in which the product is transported from the top to the bottom and the roasting air flows counter to the product, from the bottom to the top. The Vertical Counterflow Nut Roaster works exceptionally well on both blanched and red skin peanuts as well as on all tree nuts, including almonds, pistachios, hazelnuts, and others.


Vertical Continous Nut Roaster – Type ‘KR’

The ‘KR’ type Vertical Continuous Nut Roaster from the Royal Duyvis Wiener group can be used for the continuous roasting of peanuts and tree nuts. The unique ‘counter flow’ nut roasting technique ensures that the heating curve is very gentle and even and that the product is gently mixed throughout the nut roasting process. The Vertical Nut Roaster can be validated for a 5 log reduction as a ‘stand alone’ nut roaster OR can be combined with our Log5 Nut Pasteurizer so that the Vertical Nut Roaster is independent from the ‘defined kill step’. From peanut roasting to seed roasting, the Vertical Continuous Nut Roaster is the most versatile and efficient roster in the industry.

Every tree nut is unique and has its own specific roasting requirements. Our nut roasting equipment is capable of accommodating all nut roasting needs, so please contact our team for more information.


Roaster Typelb / hr
KRC - S51,100 - 2,200
KRC - S72,200 - 3,000
KRE - S63,000 - 4,600
KRE - S84,600 - 6,400
KRE - S126,400 - 8,800

Nut Roaster Features:

Counter flow nut roasting process with very gentle heating (no heat stress!)

Very gentle mixing throughout the nut roast process ensuring an even roast - no 'cold spots'

No 'over roast' ensuring for optimum control over flavor development of nuts & seeds

Automatic product 'hold' if product temperature has not reached required set point (critical if roaster incorporates the validation)

Nut Roaster Benefits

Dramatic reduction of fire risk

No combustion air in contact with the product

No recirculation of the roasting air

Fast and Easy Cleaning - Access panels on both sides of roaster

Extremely low operational costs, energy efficient and minimal maintenance

Space efficient, small foot print relative to other nut roasting equipment

Acrylamide in the Nut Roasting Process

Acrylamide (AA) is a chemical that forms in some carbohydrate-rich foods. During recent years AA has received increasing attention from food suppliers and law makers. In 2010 the Joint Food and Agricultural Organization/World Health Organization expert committee on food additives (JEFCA) concluded that AA is a human health concern. A review (2015) found a modest association for kidney cancer, and for endometrial and ovarian cancers in never smokers only, cannot be excluded. In the USA a lawsuit has led to mandatory labeling of consumer products in California and an agreement between some manufacturers to restrict levels.

Acrylamide Formation in Nut Roasting Process

Acrylamide forms during the Maillard Reaction, a reaction between the free amino acid asparagine and the reducing sugars: glucose and fructose. This reaction occurs mainly during the heating of food above 265°F (~130°C) in low moisture conditions. Almonds contain free asparagine and reducing sugars, the precursors for acrylamide formation.

Factors of influence on the production of Acrylamide during roasting are:

1. Product surface temperature

2. Amount of reducing sugars

3. Roasting time and roasting temperature

Formation of color and Acrylamide go hand in hand. Studies show that the higher the roasting temperature, the more acrylamide is formed. Almond roasting at a temperature of 310°F (154°C) or above will lead to an exponential increase in acrylamide. Roasting almonds at or below 265°F (129°C) will result in minimum acrylamide formation.

Lowering Risk of Acrylamide Formation in Nut Roasting Process

Kocotek’s Innovative Nut Roasting Approach Compared to Conventional Roasters:

1. Product is charged at the top and travels downward, passing through multiple levels. As a result, the product is gently mixed along the way.

2. As the product travels downward, the roasting air is blown in from the bottom of the system and flows upwards. The air cools while moving up, resulting in a gradually warming product as the product moves downward. This unique feature creates the required roast flavor and nut color with minimum contact time with very hot air.

3. The way in which the product moves through the roaster keeps the sides of the roaster clean. As a result, there is virtually no buildup of debris (dust and oils) on the sides of the roaster. There is also no recirculation of the roasting air, preventing build up in  duct work and in the roaster itself, which is a crucial step in preventing AA formation.

4. An added benefit of the roaster is that there is no combustion air in contact with the product.

5. The even distribution of air flow and temperature, as well as, the gentle mixing of the product in the roaster prevents hot spots and overheating. Roasted flavor profiles are typically aimed at the lowest roast degree (lightest ‘L’ value) for all the nuts. A more even roast provides the opportunity to decrease the average roasting degree.

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