Disassembly of coffee roaster-brand structure diagram of hot air coffee roaster

Disassembly of coffee roaster-brand structure diagram of hot air coffee roaster

The drum structure of direct fire type and semi-hot air type is very different, but the basic condition is that the stirring blade which can bake beans evenly is also suitable for rotating speed. If you put as many raw beans as the capacity of the roaster, it will cause uneven baking and difficult exhaust. Most of the causes come from the structure of stirring blades. The roaster pushes the beans to the front of the drum according to the centrifugal force generated during rotation, so that the beans are fixed in a ball. In general, it is best to bake up to 80% of the beans.

Smoke exhaust equipment:

Raw beans in baking produce quite a lot of dust, broken layers, and silver skins, and dust collectors are the machines that collect these things. There is a horizontal pipe connection between it and the roaster, and then to the chimney outside the house. The curved part of the chimney will cause turbulence, so it is installed in a straight line as far as possible, so that the chimney extends to a considerable height. The chimney is not just a simple exhaust outlet, it is also its job to extract the air accumulated in the dust collector.

Cooling device:

If the beans are not cooled immediately after baking, the beans will continue to bake with their own waste heat, which will make the taste more bitter.

1. With regard to flamethrowers, machines that use fire generally use in-line fire rows / round flamethrowers.

Sandou's view is that the in-line fire row is flushed directly against the boiler, which can easily lead to bean scorching. The round fire head because the flame is relatively soft, so it is not easy to scorch the beans.

Personally, I think this statement is not very reliable. Welcome to discuss it.

2. With regard to boiler materials, stainless steel and cast iron boilers, in terms of thermal conductivity, stainless steel boilers are worse, and stainless steel has better ductility (ductility coefficient needs to be considered when making boilers). My L2 is a stainless steel boiler. The cast iron inner pot has good thermal conductivity and poor ductility. At present, most of the inner pot still uses cast iron. As for the far-infrared layer, just say that infrared baking can significantly reduce the baking R D value (proved by experimental data), I do not like to use the far-infrared layer of the inner pot to bake single beans.