Structure diagram and roasting operation of Huky500 coffee roaster

It has been three years since the publication of Huky300. Over the past three years, I have known a lot of coffee friends, and I have also received advice from many friends on Huky300. I happened to have the experience of helping my friend "Yang one kilogram" change the drum last month. I thought that maybe I should also make some changes for Huky300. After more than a month of conception, design, and trial production, the final edition was finally finalized.

The major changes this time are:

1. The inner tube is enlarged and the mixing tablets are increased to three groups of double-layer nine tablets.

two。 The lower bean is changed to the heavy lifting type of the lower bean door, because the mixing slice is double-layer and two-way, so it is quick to drop the beans, so it is inconvenient to replace the old version.

3. Add baked windows

4. The silver skin and the throttle are changed to the conduit mode, which is directly inserted into the inlet funnel buckled in the screen to correct the disadvantage of unstable fan placement during the old version of ventilation. Because the conduit is tight and the ventilation efficiency is good, the silver skin can be very clean.

5. The far infrared furnace adds "needle valve switch" and "gas micro-pressure meter" to control temperature more precisely.

6. The transmission mode is changed to "zirconia all-ceramic bearing", which makes the rotation more smooth, reliable and durable.

Due to the enlargement of the inner tube and the uniform mixing effect of nine double-layer two-way mixing slices, the amount of baked beans can reach 500g, so it was named "Huky500" after the revision.

The motivation of this change comes from the expectation of coffee and the pursuit of perfection. I hope to continue to give criticism and advice.

Huky500 coffee roaster demonstration # e

The operation process of Huky500 is briefly introduced as follows:

Raw bean weighing, Ilana Nicaragua SHG EP

Start preheating

Heating up from 500g to 300 ℃ for raw beans

Start feeding beans.

After entering the bean, put on the throttle conduit and close the throttle. During the dehydration stage before 170℃, the purpose of closing the throttle is to keep the water vapor in the baking room for so-called "steaming".

After entering the beans and cooling for about 2 minutes, the temperature will gradually stabilize, and then begin to heat up, at this time is the real bean temperature.

Continuous heating up

Continuous heating up

Heat up to about 170℃ and start to get ventilated.

Open the throttle and fan

The throttle is fully open when it is turned vertically.

"an explosion" occurs after continuous heating to about 195 ℃.

Remove the throttle guide to the side and prepare to lower the beans.

Pour out the silver skin

Turn off the fire and wait for the "explosion" to continue.

Baking completed (use flashing light to fill the light, the bean color is more correct)

Specially designed for indoor baking kit, high temperature resistant smoke exhaust duct, can discharge smoke and dust outdoors. Source: http://www.mycafelife.cn

Take out the sampling ladle at any time to observe the bean color.

Make sure that the baking degree is up and prepare the beans.

Open the bean door.

Turn the screen slightly and drop the beans averagely

Baking completed (use flashing light to fill the light, the bean color is more correct)

Specially designed for indoor baking kit, high temperature resistant smoke exhaust duct, can discharge smoke and dust outdoors. Source: http://www.mycafelife.cn