Maintenance and cleaning of coffee roaster

For professional coffee roasters, clogged pipes are always a headache. Coffee beans roast at the same time will produce oil smoke, this oil smoke is not only exhaust gas, but also mixed with a large number of silver skin dust, as well as raw beans entrained dust impurities, as long as the coffee roaster continues to run, this kind of oil smoke full of impurities and dust will continue to produce and exhaust, highly viscous oil smoke dust will gradually adhere to the surface of the object in contact, and proliferation, thickening, and finally cause the exhaust pipe blockage. Blockage doesn't have to wait until your pipes are completely blocked, as long as it accumulates to a certain thickness, it has a significant impact on the roast quality of coffee beans and cup performance.

Blockage can occur anywhere from dampers, fan blades, dust buckets, electrostatic motors, to exhaust paths! Often you notice everything you think should be cleaned, and blockages can happen in unexpected places. Severe congestion will cause your roasting data to fail completely, some flavors will not come out, and some flavors will not come out, making your daily coffee roasting work a nightmare.

How do we detect congestion? A blockage may have occurred when you notice one or more of the following symptoms!

1. The heating rate deviated from normal, and the temperature began to rise faster than usual in the middle stage of baking, and the deviation amplitude was larger in the later stage.

2. It's sweet, but it tastes like fog.

3. Lacks clean brightness and tends to be one of two things: sweet dullness or strong acidity on both sides of the tongue.

4. Some aromas are ground (dry aromas) and can be smelled, but not drunk in the mouth.

5. Salty, the plot varies from minimal to very obvious. Saltiness can be easily detected using Espresso Cupping.

6. Appearance of unclean impurities or astringent taste.

What should we do when we find that there may be symptoms of pipeline obstruction? Here are the cleaning steps you should take:

1. Immediately shut down and turn off the flame. Allow the roaster to cool completely to room temperature.

2. Dismantle and remove all exhaust duct paths, and gradually confirm whether the following units are blocked: baking machine body (exhaust path, damper, fan blades), dust collection bucket (upper layer, middle layer, funnel surrounding), all air duct paths (especially turning point or diameter change), electrostatic machine (air inlet and outlet, filter screen, polar plate, exhaust fan), outdoor chimney pipeline. All areas where exhaust gas passes need to be removed for inspection.

3. Will block, hyperplasia dander place, regardless of the seriousness of the case, all thoroughly clean.

4. Install the zeroing bake test program and record the new bake data based on the zeroing test results.

5. Set the baking counter, zero it and start recording the number of ovens cleaned.

6. Cleaning operation, through the possible use of non-hair removal towels, avoid the use of hard brush texture, installation attention to the integrity of the rubber band at the link.