[ Problem Point ]

We could not roast uniformly at the optimum temperature up to now.

[ ⇒Kaizen Point ]

We roasted with Air blow Heaters.
Delicate temperature control around from light roasting 120℃ to dark roasting 160℃, can be easily done in 1℃ increments.
Moreover, since it was automatically stirred with hot air and it was uniformly heated from the all surface,
The variation in roasting was reduced and the product value increased.

Since burnt parts and raw parts disappear,
the variance when it was made into powder for chocolate show was reduced and it enjoyed the fresh cacao flavor.

Furthermore, since there is a controller which can automatically control roasting time and hot air flow rate, it was easy to prototype.