Probat-Burns Describes How Coffee is Taken from "Green to Ground" in Food and Drink Digital
Carl Schmidt, President and Launtia Taylor, V.P. of Corporate Communications for Probat-Burns discuss the logistics of their company and how they are taking coffee from "green to ground."
SAN DIEGO, CA, January 28, 2011
In an interview with Food and Drink Digital, Carl Schmidt, President and Launtia Taylor, V.P. of Corporate Communications for Probat-Burns discuss the logistics of their company and how they are taking coffee from "green to ground."The Company believes that roasting coffee should be a green process. "We are providing very advanced technologies for utilizing clean energy to process coffee," says Schmidt in the article. "That includes a variety of environmentally controlled equipment such as thermal afterburners, which is basically the lowest technology, followed by catalytic oxidizers, and then by regenerative thermal oxidation, and then flameless regenerative thermal oxidation, which basically reduces the development of CO2 and pollutants."
"We are the market leaders and technology and innovation is what we focus on to make sure that we are in step with what is happening within the industry. We basically set the standard in the industry," says Taylor. Read the full article here.
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