Six methods to judge the blockage of smoke exhaust pipe of coffee roaster
1. The heating rate deviates from the normal, and the temperature in the middle of the baking begins to rise faster than usual, and the more the tail, the greater the deviation.
two。 It tastes sweet, but it tastes like a mist.
3. Lack of clean brightness (brightness) tends to one of the following: a sweet, dull taste or a strong acidity on both sides of the tongue.
4. Some aromas can be smelled when they are ground (dry), but not in the mouth.
5. With salty taste, the plot ranges from very small to very obvious. The salty taste can be easily detected by using Espresso Cupping.
6. There is an unclean miscellaneous or astringent taste.
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Three baking processes: drying, high temperature decomposition and cooling
Newly imported coffee beans usually contain about 12% moisture, and when the coffee beans are roasted at a high baking temperature from 500 to 800 degrees Fahrenheit, when the coffee beans heat up, the water evaporates. Most of the moisture is released in the first few minutes of the baking process, although the baking time in the United States is usually about 15 minutes, which may be 5 minutes or as long as an hour. At 8
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Investigation method for blockage of smoke exhaust pipe of roaster
1. Stop work and flameout immediately and wait for the roaster to cool completely to room temperature. two。 Remove and remove all exhaust pipe paths, gradually confirm whether there is blocking in the following units: roaster body (exhaust path, inside the throttle, fan blade), dust collection bucket (upper, middle, around funnel), all air duct paths (especially at turning points or diameter changes), static motor (air inlet and outlet, filter, pole
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