Swiss technology group Bühler has launched Lucent, a new industrial cocoa nib roaster that cuts energy use by at least 20% per tonne compared with its predecessor while increasing throughput by up to 20% within the same footprint.
The machine, developed by Bühler engineers and manufactured in Appenzell, is now available to cocoa processors worldwide.
The release comes as manufacturers face sustained pressure from volatile cocoa prices, rising energy costs and tightening margins.
Energy accounts for 10–20% of total operating expenses in cocoa processing, with roasting the most energy‑intensive stage.
Traditional roasters, including Bühler’s long‑established Tornado model, vent hot exhaust air after each batch, losing significant thermal energy.
Lucent recovers that energy through an integrated heat‑exchange system that uses return air to reduce the load on the gas burner.
A redesigned drum geometry and optimised fill levels further reduce gas consumption while enabling higher throughput. Bühler says a hybrid roasting option, combining convective and conductive heat transfer, can deliver up to 40% energy savings in specific applications.
“Roasting is where flavour is created, and historically it’s where the most energy is wasted,” said Isabelle Kirckof, product manager market segment cocoa & malt.
“Lucent enhances flavour control while reducing energy use.”
Food safety has also been prioritised.
Lucent features a fully enclosed roasting chamber and a sealing system that separates the product from combustion air throughout the cycle. Stainless‑steel construction, easy‑clean surfaces and direct‑access service openings aim to reduce maintenance time and minimise yield loss.
Predictive controls automate roasting parameters, adjusting burner temperature, airflow and process speed in real time.
Operators set a profile and the system manages execution, maintaining consistency despite variation in raw materials.
