Explanation of professional terms for boutique coffee roaster

\ rear burner

A device that uses a high heat energy burner to reburn the smoke generated by a coffee roaster to achieve smoke suppression. At the same time, it can reduce the smell.

\ net basket

The silver skin of the Fujiga machine dust collector is a stainless steel basket. Can undertake a larger amount of silver than the standard.

\ transformer

The device for converting electric power into variable voltage and variable ripple number has the characteristics of control, stability, energy saving and so on.

\ ignition transformer

Ignition device. The burner used in the roaster to ignite.

\ stone remover

A device for sorting and removing stones and foreign bodies mixed with coffee beans according to specific gravity.

Large-scale maintenance

Guess dismantling and cleaning. Maintenance is carried out according to budget. And there is a half-year guarantee for maintenance products.

\ stir

Stir and mix.

\ cutting sharpening knife

The grinder that grinds coffee beans cuts them up by cutting. It is suitable for Italian coffee and fine research.

\ cup test

In order to test the quality of coffee, coffee beans are roasted and then injected with hot water directly into coffee powder to observe their changes to identify coffee.

\ lubricating oil

Industrial grease. Now take the food grade as the standard.

\ THERMAL

A safety device for overload protection of a motor.

\ dust collector

The dust collecting device is used to recover the silver skin discharged by the roaster.

\ inner pot

A drum for roasting coffee in a roaster.

\ exhaust alone

The standard roaster is baked when the exhaust and cooling are driven by a motor and the exhaust is separated from the cooled motor. It can improve the exhaust efficiency and the performance of continuous baking.

\ Longtian Yoshimoto works

Fujika Co., Ltd. Fuji Co., Ltd. Apply the mechanical technology accumulated over the years to the roaster and work together to develop a new type of roaster.

\ exhaust baffle

Used to control the heat flow in the roaster.

\ midpoint

Drop the coffee beans to the lowest temperature after putting them in.

Depending on the input temperature, the temperature of the midpoint will also change, so the baking process is controlled.

\ direct fire type

The side wall of the inner pot with raw coffee beans is punched and processed, and the fire of the burner will be in direct contact with the coffee beans, so it is called direct fire type.

For details, please refer to "Baking fun" → "Coffee Roaster Mechanical principle".

\ iron fan

Compared with the aluminum fan (6 blades), the iron fan (8 blades) can increase the air volume by about 20%. Distinguish the use according to the resistance of the chimney and the special roaster.

\ double inner pot

So that the fire will not directly touch the inner wall to make the inner pot into a double layer, with an air layer in the middle, and can be baked with a softer heat source.

\ hot air type

The side of the inner pot is completely covered by iron, the back of the burner is punched, and the heat source generated by the lower burner is punched into the interior of the inner pot from the back of the inner pot, and baked with the hot air generated by the burner.

For details, please refer to "Baking fun" → "Coffee Roaster Mechanical principle".

\ exhaust / exhaust pipe

Smoke emitted during baking and its discharge pipe.

\ burst (1 burst 2 explosions)

When the moisture in the coffee bean disappears and the tissue of the coffee bean is destroyed and expands, it will issue a "bang bang!"bounce!" the sound of "snapping!" This is the burst. The first burst is called "1 explosion" and the second is called "2 explosion". The sound of the second burst is less than that of the first burst, but the sound of the second explosion is less than that of the first explosion.