Dettaglio News

09 January 2020

IMA COFFEE HUB at Sigep, solutions for coffee processing and packaging from A to Z

IMA Group, a world-leading designer and manufacturer of automatic equipment able to reach every corner of the coffee processing and packaging universe, will show at Sigep a Petroncini Specialty Roaster, the TT 5/10. IMA has recently established the Coffee Hub, a cluster of specialist brands, each providing a key slice of the experience and expertise needed to serve the coffee industry from A to Z.
Able to ensure market-leading competences, industry experience and application-specific know-how encompassing all stages of coffee handling, processing and packaging, IMA has created the hub in an aim to leverage expertise at every step of coffee processing or packaging and be the one-stop answer to large and small coffee producers worldwide.
IMA Coffee Hub reaches every corner of the coffee handling, processing and packaging universe. Comprising a handful of expert companies and supported through consolidated, strategic partnerships, IMA can now address any issue facing coffee producers, starting from when green coffee is delivered to when bulk-packaged capsules, pods and ground coffee or beans are shipped to retail outlets.Through its Petroncini brand, IMA provides equipment for green coffee handling and processing, roasters and grinders. Further green coffee systems for handling, sorting, cleaning and storage are available thanks to special partnerships with the industry’s leading names.
A new model of Specialty Roaster TT 5/10, the Petroncini roasting machine that roasts from 3 to 10kg per batch, is set to go on display at Sigep. Compact and easy to install, thanks to its single-phase power system, the new TT5/10 has been designed for small specialty roasteries and for coffee research and training centres. Thanks to heat control, roasting air volume and the drum rotation speed, this roasting machine can in fact let you vary the method of transferring heat to the bean, achieving a perfect balance between convection and conduction, according to the desired end product.
We can thus succeed in achieving countless sensory profiles, developing the coffee’s deepest aromas, from light roasting to the very darkest.