General knowledge of coffee machine mechanical principle of coffee roaster

Next, we will explain the structure of our coffee roaster and the characteristics of its components.

For those who have just come into contact with some difficulties, I hope you can try to understand!

The coffee roaster looks very simple.

It is true that electrical machine control or gas control is not difficult to control.

But, coffee beans roasting,

The mechanical balance and construction are very difficult to achieve.

◆ Various heat sources ◆

◇ Tubular burner

FUJIROYAL1 Gas burner for baking machine.

Bend the iron pipe and drill 72 small holes of 2.3 mm with electric hammer.

This process is a very solid process,

In our co-operatives it is usually the work of new members.

◇ Bunsen burner

FUJIROYAL3·5·10 and some large baking machines are used.

The distinctive name of the gas burner, this is Germany's Bunsen invented by the burner with a burner mouth.

The burner used by our company has a gas consumption of about 1000KCAL.

Semi-hot air type and direct fire type are used, but direct fire type roaster because there will be coffee dust falling on the burner, so it must be cleaned regularly.

◇ Air gun burner

Burners used in our large baking machine lineup from 30 kg and above are used in full hot air baking machines.

The rear end of the roaster is equipped with a hot air generating furnace to generate hot air to roast coffee beans.

Coal fire

The soft heat of charcoal (lower than the temperature of gas) and the far infrared rays and infrared rays produced by charcoal fire are used to roast soft coffee.

Because coffee will have the smell of charcoal,

It will produce unique coffee.

◇ Infrared

the side surface of that inn pan is provided with an infrared ray generate device

Roasts coffee from heat sources from gas burners below and radiant heat sources from the sides.

A baking machine that is in low demand and very rare.

heat source corresponding to high-quality coffee,

In the future, I hope everyone will pay attention.

◆ Inner pot characteristics ◆

FUJIROYAL Coffee Roaster currently has 4 kinds of inner pot!

The taste of coffee is natural, and the use of coffee roasters is also different.

◇ Straight fire inner pot

The inner pot is processed by punching,

The flame of the burner below can directly contact the coffee beans.

The direct fire flavor is attached to the coffee,

It becomes a delicious coffee.

The flame and heat of the burner are the main heat sources of baking.

◇ Semi-hot air inner pot

The inner pot is made of iron plate.

the rear part of the inner pot is processed by punching,

This brings in hot air.

It is important to control the firepower of the burner below and to regulate the convection of air in the pan with exhaust valves.

◇ Semi-hot air double inner pot

the outer side of the iron plate of the semi-hot air inner pot is further wound with a layer of iron plate,

An inner pot that forms an air layer between iron plates.

The green beans do not touch the iron plate heated by the flame heat of the burner below.

It's the inner pot that has received much attention and consultation recently!

◇ Far infrared surface coating inner pot

inner pot coated with far infrared ray surface coating inside direct fire inner pot.

Roasted coffee beans are irradiated directly with infrared rays.

The tar on the inner pot covered with coffee can also be irradiated by far infrared rays

The intense radiant heat easily penetrates the interior of the coffee.

◆ Exhaust of baking machine ◆

An indispensable exhaust system for coffee roasters.

It is also the most nerve-wracking part from the beginning of using the baking machine.

What is the function of exhaust?◇

Smoke exhaust

When coffee is roasted, it produces a lot of smoke.

Roasting coffee gets too exposed to these fumes

It gives the coffee a strong smell.

Open the exhaust damper while baking.

Get the smoke out efficiently.

Remove the silver from the beans.

Roasting coffee beans expand while the silver skin attached to the green beans will fall off a lot.

These silver skins can have a bad effect on the taste of coffee so remove them carefully.

■ Control of thermal convection in gas burners.

Coffee roasting is mainly a balance between temperature change and time!

Roasting can be accomplished in a short time if the beans are heated strongly and in large quantities.

However, roasting is often difficult to accomplish when a small amount of heat is applied to coffee beans.

This relationship can be controlled at will.

Coffee beans include soft beans like Brazilian or Blue Mountain coffee beans, as well as hard beans like Guatemala coffee beans at higher altitudes.

There are also very small coffee beans such as mocha seeds.

There are also coffee beans with large particles like

It is very important to conduct heat to the center of the coffee bean.

But heat transfer isn't enough.

It all depends on how the heat source is delivered!

The heat is controlled by the burner and exhaust damper.

This is the roast liver!