Conveying of coffee - a delicate process
<p>Micro roasteries and large-scale industrial facilities share the challenge of transferring coffee from one process step to another. Yet, it is very common to use practices that may affect product quality negatively. Choosing the right method for coffee conveying is crucial to preserve the aroma of the coffee, and it is often required to prevent coffee from interacting with atmospheric air. Piab vacuum coffee conveyors operate both in semi-closed systems using atmospheric air and in closed loops with nitrogen gas replacing oxygen.</p>
<p>Vacuum conveying is thought to damage the beans - which is easily avoided with our proprietary piGENTLE® technology that uses dense phase conveying.</p>
<p>Using vacuum conveyors may also solve ergonomic issues in the facility by avoiding manual coffee handling and overcoming vertical lifts with flexible hoses. The lack of moving parts contributes to minimal maintenance needs and easy equipment cleaning.</p>
<p>Piab coffee conveyors can also handle coffee, sugar, and other additives in instant coffee production.</p>
<p>Piab vacuum conveyors are used by small and large coffee producers worldwide. Our products comply with food standards, and we also provide global support and help you choose the right coffee-conveying equipment for your needs through our application engineers and partners.</p>