Degassing & Storaging

Degassing is a natural chemical reaction that occurs within the coffee beans after roasting and grinding. Preventing package inflation and avoiding oxidation are the key factors that have driven the development of degassing technologies in recent years, particularly in the single-serve coffee market.  
Depending on the room temperature, roasting parameters, granulometry and the pressure of the coffee inside the storage silos, natural degassing time can range from 4 to 48 hours. 
Production requirements demand that degassing time be reduced to a minimum, without compromising aroma and enhancing coffee shelf life at the same time. 

At the forefront of innovation is the IMA Petroncini CO-Tube degassing system, a cutting-edge closed-circuit solution that dramatically speeds up the process by integrating vacuum, nitrogen injection and product recirculation. The result is faster, cleaner and better controlled degassing, ensuring maximum aroma preservation and optimal product stability for any production scale. 
CO-Tube is a system capable of accelerating degassing time through the deep vacuum technology up to -800 mbar, with a nitrogen injection. The mechanical recirculation of the product used in the new CO-Tube degassing system is an innovation on the market compared to other existing systems. It enables the ground coffee to homogeneously make contact with the nitrogen, keeping the product homogeneous in the silo. 
Furthermore, the most innovative CO-Tube feature is linked to the adopted closed circuit, the unique system available on the market today able to partially recover the nitrogen needed during the process. Furthermore, this specific process engineering combines the possibility to set the final CO2 percentage desired as a parameter of each recipe. As a result of the degassing time and CO2 parameters, it is possible to customise the desired end product and aromas. 

A crucial point in ground coffee processing is linked to extraction from the silos. Ground coffee must be properly homogenised and dosed, avoiding agglomeration in the bottom of the silo. We have engineered ExtraMAX, a mechanical extractor, to avoid demixing and agglomeration of the product with a flat extraction system, suitable for filter, Espresso and Moka coffee. Compared to other vibrating systems, the ExtraMAX system can effectively homogenise the product with accurate dosage control, which is impossible with vibrating devices. 
Following the same principle of maintaining the product homogenised and perfecly mixed, especially once ground, preserving the coffee aroma and preventing oxidation at the same time, IMA Petroncini provides the very best trasport solutions. 

Each degassing solution can be customised in both size and configuration to match the layout of the production plant and the speed of the packaging machines. IMA Coffee’s processing and packaging technologies integrate seamlessly, providing roasters with the most complete and reliable solution for their coffee plant. By working closely with customers to define the ideal set-up, IMA Coffee refines every key feature to deliver a truly tailor-made system. The ultimate goal is to offer a fully integrated processing and packaging line that maximises efficiency, enhances performance and ensures outstanding product quality.