In our mineral and businesses, we come across Rotary kilns regularly and they are described as such, whether being used to pyrolyse biomass for biochar or calcine minerals. For many applications we would argue that a TORBED processor would produce better outcomes.
In the food industry, where we have made around 40% of our total sales an industrial rotary kiln is known as variously a rotary roaster, a rotary drum roaster or a rotary bean roaster depending on what is being roasted; coffee, cocoa or nuts and seeds. Mechanically they’re the same concept: a slowly rotating, often inclined, heated cylinder that tumbles the product for even heat exposure. The food version adds precise temperature control, airflow/exhaust management (for chaff and aroma), and food-grade materials.
A TORBED processor will often do the same duty, reducing mechanical complication, increasing availability and avoiding hotspots to ensure even product quality and reduced waste.