Every industrial heat recovery solution is specific engineering challenge but not because predicted energy rationalization or achieved energy savings but potential unavoidable technological deviations and consequences on related processes and for sure, high investment because of delicate design and construction. Often, the energy savings in a particular segment of the industrial process is a main goal. However, in the food industry, especially roasting coffee, additional criteria has to be strictly observed and fulfilled. Such criteria may include prescribed and uniform product quality, compliance with food safety standards, stability of the processes etc., and all in the presence of key process parameters variability, inconsistency of raw material composition and quality, complexity of measurement and analytical methods etc. The paper respects all circumstances and checks viability of proposed recovery solution. The paper analyzes the possibility of using waste heat from the roasting process to ensure shortening of roasting cycle, reduction of fuel consumption and increasing capacity of roasting lines on daily basis. Analysis concludes that effects are valuable and substantial, although the complete solution is on the threshold of economic sustainability with numerous opportunities to improve of both technical and economic indicators. The analysis combines measuring and analytical methods with standard cost-benefit analysis. Conclusions are derived from measurements and calculations of key parameters in the operating conditions and checked by experimental methods. Test results deviate from 10 to 15%, in relation with parameters in main production line.