Rotating drum roaster for dry red chilli, driving off moisture and developing colour and aroma before the chillies go to the mill.

Capacity Range
5KG - 100KG
Power Requirements
440V Three Phase AC
Used in
FOOD PROCESSING

01 / Overview

Chilli that goes into the mill with leftover moisture grinds into a clumpy powder that spoils quickly. Roasting first drives that moisture off, and it brings out colour and aroma. The Drum Roaster (Chilly) is the roaster set up for this job.

A drum turns over its heat source, so the pods tumble continuously and none sits against a hot surface long enough to burn. A feed chute loads the drum and a hand wheel tilts it to discharge. Roasted chilli gives off pungent fumes, so the room needs ventilation or extraction.

Spice and masala units use it ahead of the pulveriser or hammer mill. Flour mills that roast and grind for customers can use it for chilli and coriander lots. Batches run from 5KG to 100KG, matching the roaster for coffee and grains.

02 / Construction & use

Features

  • Rotating drum tumbles whole pods continuously, so heat reaches them from every side.
  • Conical drum on a stand tilts by hand wheel for emptying.
  • Feed chute and discharge chute keep loading and unloading tidy.
  • Motor-driven rotation keeps the pods moving so none burns against the drum.
  • Small-batch range of 5KG - 100KG suits spice units and job-work mills.

Used to make

  • Dry red chilli roasted before grinding into chilli powder
  • Kashmiri and Byadgi chilli for colour
  • Coriander seed before milling
  • Cumin and other whole spices
  • Dry chilli for sambar and masala powders

03 / Choosing

  • Drum Roaster (Coffee & Grains)

    The two share the same drum roaster form and the same 5KG - 100KG range. This one is set up for dry red chilli, which needs gentler heat and good fume handling; the other is for coffee and grains.

  • Uruli Roaster (LPG)

    Pan roasters such as the Uruli Roaster (LPG) suit powders and stir them with scraper arms. A drum tumbles whole pods and seeds, which is why chilli goes here and rice powder goes to a pan.

04 / Questions

Why roast dry chilli before grinding it?

Roasting removes leftover moisture, so the chilli grinds to a free-flowing powder that keeps longer, and it brings out colour and aroma. Chilli that goes unroasted into the mill tends to cake and spoil sooner.

Why does chilli roasting need ventilation or extraction?

Hot chilli releases pungent fumes that irritate eyes and throat, so the roasting room needs air movement or an extraction hood over the discharge. Keep the person tipping the drum out of the fume path as well.

Can the chilli Drum Roaster also roast coriander seed?

A rotating drum typically roasts coriander, cumin and other whole spices as well as chilli. Clean the drum between products so flavours and colour do not carry over, and roast the milder spice first when you switch.

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