The classic open roasting pan, upgraded: carbon-steel pans from 1.2 m to 1.8 m diameter with rotating stir teeth, available as fired, thermal-oil and patented electromagnetic-heating versions. Thermal-oil models hold the pan bottom at an even, controllable temperature — ideal for sesame and small-batch specialty oils.
Drum roasters excel at volume, but a flat-bottom pan gives the operator something a drum cannot: you can watch and smell the material through the whole roast. For sesame paste, traditional small-press peanut oil and specialty crops where roast level defines the product, many mills insist on pan roasting.
Thermal-oil versions use heat-transfer oil as the medium, so the pan bottom temperature stays even and easy to control — the pan does not warp or crack, and material stirs continuously under rotating teeth. The patented electromagnetic version heats faster still, with thermostat control and automatic stop at the set temperature.
| Model | Per Batch | Hourly Output | Notes |
|---|---|---|---|
| 1.2 m solid / thermal-oil | 75 kg | 150 kg/h | 45 L thermal oil (oil version) |
| 1.4 m solid / thermal-oil | 150 kg | 300 kg/h | 61 L thermal oil |
| 1.5 m / 1.8 m thermal-oil | larger batches | by configuration | for plant lines |
| 120 type electromagnetic | — | 150–200 kg/h | 30 kW induction heating |
| 140 type electromagnetic | — | 300 kg/h | 40 kW induction heating |
Thermal-oil medium spreads heat across the whole pan bottom — no hot ring, no scorched center, easy temperature control.
Pan formed from quality carbon steel that withstands daily heating cycles without bulging or cracking; cast-iron stir teeth.
Induction version heats fast and efficiently with built-in thermostat and automatic stop at set temperature.
Operators see and smell the roast in real time — the preferred control method for sesame and specialty oils.
Choose wood/coal fired, electric-fired dual use, or full electric depending on local fuel and power supply.
Drum for volume and unattended evenness; flat pan for visible, craft-style control. Mills making sesame oil or traditional small-press peanut oil often prefer the pan. See our drum-vs-flat comparison guide for a full breakdown.
Heat-transfer oil between the fire and the pan spreads heat evenly across the bottom, holds temperature stable, and protects the pan from direct flame — even roasting and a much longer pan life.
A 1.2 m pan roasts about 75 kg per batch (≈150 kg/h); the 1.4 m doubles that. For continuous lines above 300 kg/h, consider a drum roaster instead or multiple pans.
Induction transfers heat directly into the pan with high efficiency and no flue losses, heats up faster, and stops automatically at the set temperature — typically the lowest-attention option of the three heating types.
Sesame, peanuts, soybeans, rapeseed, sunflower and most oilseeds. Stir teeth keep material moving constantly, so even small seeds like sesame roast without sticking.
Tell us your raw material, daily capacity and budget — our engineers will recommend the right configuration and send a factory-direct quote within 24 hours.
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