How To Clean And Maintain A Coffee Roasting Machine At Its Optimal Level?

Vietnamese Coffee Exporter

How To Clean And Maintain A Coffee Roasting Machine At Its Optimal Level? Cleaning and maintaining a coffee roaster can be a daunting task – not only are there many parts that require maintenance, from the roaster to the piping and de-icing unit, but they are often very large, heavy, or complex. Maintenance. However, this operation is essential for using and operating the coffee roaster.

A poorly maintained coffee roaster can pose a significant risk to the health and safety of you and your employees and lead to physical damage and financial loss.

PLEASE TAKE CARE OF YOUR “ROWER”

Every Coffee Roaster is different, and there are no general instructions specific to your device. The best place to start is with the manufacturer’s manual. You should contact your technician or operator if you need particular instruction on maintenance.

Once you better understand your machine, checking a log of machine hours is the best way to plan and schedule preventive maintenance programs.

Coffee roasters used timers, but modern breweries don’t have that feature. It is recommended that you record the hours on a digital spreadsheet to check and share data easily.

HOW TO CLEAN AND MAINTENANCE YOUR COFFEE ROLLER

Oven maintenance’s general rule of thumb is to keep the airflow unobstructed. While this will vary depending on how you roast and how you roast, you should generally try to clean the residue filter every 3–5 roasts.

If you tend to roast darker, be sure to check more often to see if the oil has built up and obstructed airflow. On the other hand, don’t neglect to check just because you’re roasting. That would be the cause of a fire, not to mention a worse quality roast due to limited airflow would be even more noticeable.

Besides the scale collector, the cooling tray needs to be cleaned daily. If you roast an entire batch four times an hour throughout the day, you’ll probably need to vacuum the cooler two or three times a day. And that will apply to most roasters with a sizable 15 to 150 kg mass.

If you’ve been roasting for two or three hours straight, check the cooling tray to make sure there’s no buildup in it. Make sure it doesn’t obstruct the airflow.

You should check your ventilation and bearings weekly – do they need lubrication? If you lubricate them too often, you may be using the wrong product. If you use food-safe high-temperature grease, you do not need to oil daily bearings.

Pay attention to this: low-temperature grease not only requires frequent reapplication but can also affect machine performance.

For deep cleaning the roaster, you should start monthly and then adjust. If you need to do it more often, do it more often. If you find that monthly is overkill, move back two months, three months, whatever that may be. Each coffee roaster has its rhythm and unique needs.

When doing your monthly deep cleaning, make sure you also consider the fan, coil, cooling tray, etc. Change the tape needed and see if you need to change the gasket. Check the clearance to see if it needs adjustment.

Clean up your waste every six months. And about every 2,000 hours (eight hours a day, five days a week, about once a year), you’ll probably want to replace the bearings. It would help if your ignition system was adjusted and the transmission fluid checked annually.

Make sure you regularly check any parts that may have accumulated dirt throughout the year.

HOW TO CLEAN AND MAINTAIN THE MEMORY OF THE COFFEE ROLLER?

You should dust and sweep the house every day and empty the vacuum cleaner and trash can to reduce hazards and comply with food safety regulations.

Every week, check the ducts for possible leaks or airflow blockages.

Once a month, check that the carbon monoxide meter and pipes are working. You need to get into those tight spaces with a steel brush and vacuum at least once a month.

Schedule a quarterly deep clean of your shredder, green feeder, and any other equipment you have. This is an excellent time to check that the extinguisher is in place and working, as well as to review firefighting procedures and review safety plans with your team.

Finally, check your afterburner class every year. However, keep in mind that every coffee roaster is different.

WARNING SIGNS NEED TO CARE

You have created a maintenance plan and are regularly cleaning. However, it’s also important to watch out for signs that something needs extra attention, especially these two signs:

– Unusual noises

The unwanted sound coming from your device? There are two common causes: the first is the bearing, the second is the drum. However, it is impossible to tell the problem without testing the roaster.

Whatever you do, could you not put it off until tomorrow? Those noises are a sign that something is wrong. That may not have damaged the roaster yet, but if you continue to roast on it without doing anything about it, it could create irreparable damage to the roaster.

Do you hear strange noises? Get it checked out right away – you don’t want to have to replace your roaster just because a common minor problem has been around long enough to cause significant damage.

– Change roasting profiles and roasting performance

Any deviation in what you would typically achieve on your resume will draw your attention. If suddenly your roasts are getting longer or shorter and you haven’t changed anything in terms of performance, it could be a sign of an airflow problem or could be an issue. about the burner and both systems need regular maintenance/

COMPLIANCE WITH YOUR MAINTENANCE PLAN IS VERY IMPORTANT

Maybe you’re working non-stop to roast all your orders on time, check the quality, split, screen roast records, train new employees, test packaging, market, and sell. Goods, etc. However, the maintenance of the coffee roaster cannot be delayed. It is as high a priority as receiving the order.

The biggest problem we’ve seen, when a roaster ignores something nasty coming out of the roaster, is likely a tub failure. The drum can start grinding against the surface of the roaster, and the material comes out.

You are looking at the possibility of damage to the shaft, surface damage, drum, engine, transmission. This can get very expensive very quickly if you find yourself in a situation where your blanks are incorrect. And if you ignore that, it can ruin the whole roaster.

Then there’s the fire hazard, the risk to employee health, and the many ways you can potentially damage other pieces of equipment.

It is essential to plan and maintain a maintenance schedule. Allocate tasks to people and ask them to do them at specific times. Make sure they check them and add any observations they have – this can help you spot problems early.

And, most importantly, if something goes wrong, bring it up. Keys to maintaining your roaster: keep it clean, know your average levels, and know when your roaster is idle.”

You should also pay attention to your instincts; many roasters get along very well with their machines. If you’ve been roasting on the same roaster for a year, five years, or ten years, you know better than anyone if something is wrong with that machine.

Trust the kind of sixth sense that roasters have in regards to their machines. If something goes wrong… don’t just say, ‘Oh, it’ll be fine.’ Take a moment to check it out if you’re not sure what’s going on with it.

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