THE ORIGINAL FLUID BED
ROASTER, reimagined.
efficient, precise, and repeatable.
Now controllable.
Electric Fluid Bed
Roasting Returns
Originally pioneered by Michael Sivetz. Re-engineered for modern production roasting.
CORE ADVANTAGES
SIMULTANEOUS ROAST + COOL
No waiting between batches
SHORT ROAST CYCLES
Fast, controlled roast times support higher throughput without sacrificing consistency.
FULL CAPACITY
Roast full capacity, not reduced loads
CHOOSE YOUR ROASTER
SIVETZ SRM5E
FLUID bED air Roaster
From small batches to full production—built to grow with you.
Batch quantity: 1–5 kg (2-12 lbs)
Weekly production:
up t0 500 kg (1100 lbs / week*)
Built for cafés, training, and
profile development
with production capability.
SIVETZ SRM9E
FLUID BED air Roaster
Batch quantity: 2-9 kg (4-20 lbs)
Weekly production:
up t0 900 kg (2000 lbs / week*)
Built for growing production
SIVETZ SRM15
FLUID-BED air Roaster
Batch quantity: 4 - 15 kg (10-33 lbs)
Weekly production:
Up to 1500 kg (3300 lbs / week*)
High-output production
Estimated weekly production should be evaluated against a realistic roasting schedule. For planning purposes, Sivetz uses a 20-hour roasting week to reflect steady production use without assuming full-time operation
*
keep it simple
Simple to roast. Simple to clean. Simple to maintain.
Roast More
Roast consistent batches with shorter roast times, less downtime, and less defects.
Roast Efficiently
Convection is the fastest and most controllable way to transfer heat to beans.
Roast Consistently
With less roast defects and repeatable recipes, there is little room for driver error.
our story
About Sivetz
Michael Sivetz spent most of his life researching and studying the entire chain of the coffee trade, and sharing what he discovered with the rest of the world through the publication of numerous books and articles on coffee quality and coffee technology. Beginning in the 1950s, his early experience as a pioneer in the field of large scale coffee processing opened his eyes to that fact that the big coffee players were more concerned with profit than quality, and that consumers were being duped into believing that their mass produced products (pre-ground coffee in a can and instant coffee) were the pinnacle of taste and aroma.
Testimonials
“I am pleased that the SRM15 gives me full control over the inlet air temp and airflow. When I make adjustments, the roaster responds immediately.”
- JEREMIAH FOX
LAKE GENEVA COFFEE Roasters
What They’re saying…
“It’s quality and consistency has always been what keeps our customers coming back for more.”
- Jason Lewis
Steam dot Roasters
“Simply put, it’s a great roaster. I had some trepidation about transferring and creating new profiles but it was very easy to do and the new modulation capability makes refinement simple and consistent."
- VICTOR TOMMASO
– Those Guys Coffee, New Hartford
“The quality, engineering and features on these roasters improved enormously in this generation…”
- Walter Yeoman
Aircoffee.nz
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