Ceado Rev Steel Professional Balance & Anti-Retention Espresso Grinder

Specification for Ceado Rev Steel

Feature	Specification
Voltage – Power	220-240 V • 50-60 Hz / 500 W (110-120 V • 60 Hz / 5 A)
Rpm 50hz/60hz	1480 / 1700 rpm
Average Output	4 g/s (50 Hz) / 5 g/s (60 Hz)
Burrs	C83 ø 83 Steel Flat Burrs
Burr Lifespan	900 kg
Net Weight	14.4 kg
Gross Weight	16.8 kg
Dimensions	200 x 270 x 590h mm
Display	Multifunction Touch Interface
Noise Level	66 dB

The Ceado REV Series: A Revolution in Extraction Control

Mastering the Invisible Variables of Espresso.

For decades, coffee grinding was a passive process—motor speed and burr sharpness were the only metrics that mattered. With the launch of the REV Series, the Venetian masters at Ceado have introduced a "holistic and active" approach to grinding. Rather than just shattering beans, the REV grinders are designed to manage the invisible enemies of quality: static retention, thermal drift, and dosing variance.

At the heart of this series is the philosophy of "Designing Flavour." Ceado recognizes that as a grinder heats up during a busy morning rush, the metal burrs physically expand, causing the grind size to "drift" and the espresso to speed up. The REV series counteracts this with the Steady Lock system, a mechanical marvel that expands in the opposite direction of the burrs to keep the distance between them perfectly constant. Combined with Grounds Temperature Management (GTM)—which utilizes an active cooling fan and a massive 2.5kg heat sink—these machines ensure that the delicate aromatic oils in your coffee are never scorched by mechanical heat.

The most groundbreaking feature of the series, however, is the Sweep-Out Dual Spin technology. Standard commercial grinders often hold 10g or more of stale coffee in their internal chambers; the REV series uses a centrifugal reverse-spin cycle to clear the chute after every dose. This leaves only ~2g of coffee inside, meaning your next shot is 99% fresh. Whether you choose the high-durability Titan or the flavor-focused Zero, the REV series represents the next evolution in specialty coffee, offering the precision of a laboratory with the speed of a high-volume Italian bar.

The REV series uses a modular chassis, meaning all models share the same footprint and smart features. The differences lie in the burr material and motor output, optimized for different café environments.

Feature	REV Steel	REV Titan	REV Zero
Best For	Traditional Blends	High-Volume / Milk Drinks	Specialty / Light Roasts
Burr Type	83mm Flat Steel	83mm Titanium (TiN)	83mm Red Speed (TiAlN)
Burr Lifespan	~900 kg	~2,500 kg	~4,000 kg
Average Output	4.0 g/s	5.0 g/s	5.2 g/s
Motor Power	740 W	800 W	900 W
Focus	Body & Texture	Speed & Durability	Aromatic Complexity

 No matter which models you choose, every REV grinder is equipped with Ceado’s flagship innovations:

1. Sweep-Out Dual Spin: After grinding, the burrs briefly spin in reverse. This centrifugal action clears the chute, reducing retention to a market-leading ~2g.

2. WAM (Weight Adjustment Module): An interchangeable front module with a built-in high-precision scale.

3. GTM (Grounds Temperature Management): An active cooling system and internal heat sink that keeps coffee grounds cool, preserving delicate volatile oils even during a rush.

4. Steady Lock System: Ensures the burrs remain perfectly parallel and at a constant distance, preventing "grind drift" as the machine heats up.

5. Silent System: Mechanical suspension and soundproofing that keep the noise level at an ultra-quiet 62 dB.

Which one is for you?

Choose the Steel: If you run a small-to-medium shop focusing on traditional espresso blends and want the most cost-effective entry into the REV ecosystem.

Choose the Titan: If you have high foot traffic and serve a lot of milk-based drinks (Lattes/Cappuccinos), as the faster motor and titanium burrs handle high volumes with ease.

Choose the Zero: If you are a specialty roastery or high-end bar. It is the flagship of the range, offering the highest thermal stability and Red Speed burrs designed to highlight the complex acidity of light-roasted coffees.

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