Sivetz Expands Into Electric Heat with Peachey Roasters

A Sivetz SRM15. Daily Coffee News archive photo.

Oregon-based Sivetz Roasting Machines and Kansas-based Peachey Roasters have unified operations under the Sivetz brand.

The deal marks a return to electric-heat fluid-bed roasting for Sivetz, whose namesake Michael Sivetz designed and produced 8- and 12-pound electric machines in the 1970s and 1980s alongside larger gas-heat production models.

The financial terms of the Sivetz and Peachey deal were not disclosed. The unified machine lineup will be on display at the World of Coffee San Diego trade show, taking place April 10-12. (Read all of DCN’s WOC San Diego coverage.)

The unified lineup adds two roasters — a 4-kilogram-capacity machine and a 9-kilogram-capacity machine — alongside the flagship Sivetz gas-fired SRM15 fluid-bed production roaster. All three share common PLC control logic and HMI architecture with programmable heat modulation and full IT/BT profiling, according to the Sivetz company.

Michael Barthmus, who revived the Sivetz brand following the death of Michael Sivetz and launched the SRM15 in 2022, will continue to lead the unified company, with Corwin Peachey directing electric system development and production from Peachey’s Kansas headquarters.

“From the beginning of the Sivetz relaunch, the plan has been to bring electric fluid-bed roasters back into the lineup,” Barthmus told DCN via email. “We have been aware of Corwin Peachey’s work for some time, and as we moved forward with that plan, the alignment became clear through a shared approach to fluid-bed roasting and engineering.”

Barthmus said the existing Sivetz showroom in Hood River, Oregon, will showcase both gas and electric machines, while a showroom is also being planned near Wichita, Kansas, where Peachey machines are built. Sivetz is also developing a larger production model, the SRM35.

For this week, however, Sivetz is hoping to draw the coffee world’s attention to the new 4- and 9-kilogram electric models.

“They bring the same control philosophy as the SRM15 into an electric platform, without changing how a roaster builds or executes profiles,” Barthmus said. “This is not just an incremental addition; it meaningfully expands where and how fluid-bed roasting can be deployed.”

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