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Apr 11, 2007
San Francisco, CA
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We have what we believe is a 30 kilo Petroccini inhouse, and we have been using it only for the cooling tray. We roast on two 1/4 bag Sivetz. We are debating whether or not to throw a big chunk of money to convert it from brick fired to gas fired alongside purchasing and installing some sort of profiling software.
I myself am a Probat believer.
I know NOTHING of Petroccinis. If anyone on this forum would be able to help me out, I would love to chat via phone or email. Please let me know pros and cons. I am all ears. thanks so much.