One Pound Sample Roaster User Manual
Contents
1. 10 4046072 A 3 Continued The Roasting Process Set the Roast Level and Start the Roaster Samples ready for evaluation 0 7 sk C Y lt p E P SAAD PA T Sat LS H 0r A 4 f D ei A Aa va Te Pole AY Sie PAID MIA 3 A BAR Weg weg Refer to section 9 Preparing for the Next Roast starting on page 17 for after roast procedures A roast sample register template is provided on page 12 for documenting sample roast results 11 4046072 A UO lt N NO r TO OT SOJON SnOUSIP M H JOU SHIR 2dA L Dal UO E SOJON SOJON SnOU IP M SnOUSIP M JOA JIA SICA SIVA od L od L Puajg UISLIO Pua g UISLIO JUTL JSU0Y TOAIT JSEOQI XIISISIYT S dUUES Jsvoy A1 4 Points To Remember The coffee roaster is designed to be simple to operate But before you start you must understand some ba sic principles of operation e Do not use the power button to stop a roast If a roast appears to be going too dark just turn off the Gas switch located on the control board and the roaster will begin its normal cooling cycle Turning off the power switch will prevent the beans from cooling and they will begin to smolder and generate smoke Always allow the roasted beans to cool before removing them from the roaster e Always use the measuring can supplied with the roaster2. 111404d AYNLVYAAdWAL LSVOU 4315VOd4 4445509 0953440NOS 0S 001 OSL 00 osz 5 bag dw Iw Hunseoy 4046072 A 28 18 Warranty Information sonofresco warrants the truly fresh coffee roaster against defects in workmanships or materials for a period of one year from the date of purchase as follows 1 Ifthe product is determined to be defective sonofresco will repair or replace the product free of charge 2 This warranty does not cover replacement of the glass roasting chamber the chaff screen or gaskets 3 This warranty does not cover problems resulting from poor installation or op erator abuse Roasting anything other than green coffee beans in the machine will void the warranty Repair or replacement as provided under this warranty is the exclusive remedy of the purchaser sonofresco shall not be liable for any incidental or consequential damages for breach of any express or implied warranty on this product 29 4046072 A There are four models of the Sonofresco sample coffee roaster The roasters all follow the same roast profile and have the same capacity each roasting about 1 4 Ibs 635g of green coffee per full batch cycle and 1 0 lbs 543g per sample roast cycle 33 Ibs 150g per chamber segment All of the machines will use about 350 watts of electric power The heat supply in all machines by means of either propane or natural gas The four models are
3. RED POWDER COAT AVAILABLE T LJ 2 a P X a t HOLE THRU WALL FOR HOOD BACKPLATE MOUNTED TO VENT TERMINATION DIA THIMBLE WALL HOOD MOUNTED TD RAIN CAD 9 0 INCH MINIMUM CLEARANCE TO COMBUSTIBLES HORIZONTAL VENTING N Es BACKPLATE e N I i i V SEET a N PD 24 i sks EE EE pet Pl EE D LEXIBLE VENT PIPE x 16 ESE WL VENT TO OUTSIDE AND S _ TWIST LOCK E TERMINATE WITH HORIZONTAL H FITTINGS RAIN CAP 4 SR Ad 5 Sas wide adh d CF i sr na sine A ALL TUBIN i 8 35 1 4 4 ADJUSTABLE 42 UN Ge WALL THIMBLE gt ee A po LL MIN 3 EACH SIDE 29 Q AG 13 3 4 SS LI I Ed v EXTERIOR wi ZE Sg Bd X ee AA N TABLE Ea L 8 Ee N ANA EXTERIOR WALL Z s 20 I S N TABLE OP INSTALLATION SONOFRESCO VK 100 TYPE L VENT gt VENT KII NOTE ROASTER IS APPROX 13 WIDE SONOFRSCO POWER VENT HOOD INSTALLATION Figure Figure 2 8 4046072 A ROASTER COMPONENT DESCRIPTIONS Smoke Box Assembly Chaff Collector Assembly Stanchion Chrome Top Plate Roast Chamber Control Board Lift Handle U Shape Coffee Roaster Chaff Screen Chaff Wall Chaff collector Chaff Collector Assembly 9 4046072 A 3 Operation as a Sample Roaster Insert segment divider into the roasting jar Measure and weigh 3 samples of green beans Pour each bean sample into a different segment Assemble Chaff Collector components
4. Fill the can with green beans level to the top of the can This is approximately 1 4 pounds of green coffee and will yield approximately 1 2 pounds of coffee roasted on a 5 setting Do not overfill the can under fill the can or use a can other than the one supplied with the roaster Doing so will cause inconsistent results and loss of coffee If the can is lost please contact us for a replacement e Keep the roaster clean Refer to the Roaster Maintenance section for proper cleaning procedures It is important to maintain the roaster to keep it operating at its best e Do not leave the roaster to run completely unattended As with any appliance unusual condi tions such as a power outage blocked vent or failure to properly maintain the roaster can cause cof fee to smolder and generate smoke in the roast chamber It 1s good practice to be within range of the roaster when operating so you can respond if any of these conditions should occur e Be careful not to chip or scratch the glass roasting chamber The roasting chamber is made of very high quality ceramic glass which is capable of handling thermal stress greater than that pro duced by the roaster The glass will not however handle thermal cycles after being damaged due to impact or abrasion The roasting chamber is expensive and must be handled with care sonofresco will not be held liable for breakage 13 4046072 A 5 Single Batch Roasting Filling The Roaster and Component Assembl
5. cleaning e With a firm grip on the roast chamber wipe the bottom surface of the roast chamber Note Some heat discoloration on the bottom plate is normal e At the end of the day clean the entire roast cham ber inside and out with a towel warm water and mild detergent to completely remove excess oils Note It is not recommended that the roast chamber be soaked as this will affect the gaskets 21 4046072 A 12 Daily Maintenance Daily maintenance ts important to keep the roaster operating and looking its best A maintenance routine at the end of every roasting day will allow the roaster to be begin operation the next morning without delay The daily maintenance includes e Clean the chaff collector assembly as you would in between roasts e Clean the entire roast chamber inside and out with a towel warm water and mild detergent to completely remove excess oils e Clean temperature sensor with a DRY 3M pad scotchbrite Note It is very important that the temperature sensor does not get wet Failure to follow this simple rule will result in tempera ture sensor damage and risk of burning coffee e Clean smoke box assembly with a damp 3M pad scotchbrite e Clean external surfaces of the roaster u shape chrome top etc with a damp cloth and mild detergent e Clean the area around the roaster to minimize the chaff build up in the work area Temperature Sensor The temperature sensor plays a critical role in
6. or burn 22 4046072 A Cleaning the Temperature Sensor The two most important items to properly maintain are the screen and the temperature sensor The temperature sensor is delicate and should be handled with care Clean only the ceramic end of the sensor do not bend the wires It is also important not to move the sensor from its location Clean the temperature sen sor with a dry 3M pad folded in half over the white portion of the sensor Rub the sensor back and forth as if you were sanding a pencil only apply enough pressure to remove the chaff and oils The sensor will tend to turn almost black after a day of roasting clean the sensor as close to white as possible Discoloration to a light brown or beige is normal The sensor should be cleaned to that color e Fold the 3M pad around the sensor Temperature sensor e Rub the sensor back and forth to re RTD move chaff and oil deposits DO NOT ALLOW THE TEMPERATURE SENSOR TO 3M pad GET WET DURING CLEANING DOING SO MAY CAUSE DAMAGE EE e Wipe the inside of the smoke box assembly e Wipe the entire outside of the roaster with a cloth using a damp 3M pad and mild detergent e Every night the assembly should be cleaned e Clean the chaff from around the roaster work area down to the metal finish 25 4046072 A ROASTER MAINTENANCE SUMMARY Schedule and follow these maintenance steps for trouble free roaster operation Maintenance Item Action Frequency Page Number Cha
7. the roaster s operation by measuring the current temperature of the beans and sending the information to the control board The control board then interprets this information and cycles the gas on off accordingly thus ensuring that the beans roast evenly during the cycle following the Roast Profile If the temperature sensor sends inaccurate information to the control board the outcome of the roasting process will likely be different than expected Example The coffee beans are actively roasting at a temperature of 200 C near the end of the active roast cycle but the temperature sensor is only reading and sending a temperature of 195 C to the control board The control board ts designed to allow the beans to reach a set temperature at a given time so the control only seeing 195 C continues to roast the beans The beans at this point are near the end temperature but are al lowed to further roast creating a much darker than expected roasted coffee Although the temperature sensor and control board are operating correctly they are actually lagging behind the coffee s actual temperature The most common reason for this is that the temperature sensor 1s being insu lated from the heat of the beans due to excess build up of chaff and oils Similar to wearing a jacket in the winter keeping the cold out and body heat in we are slowing down how fast the heat gets to the temperature sensor Again this lag causes the coffee to over roast
8. wall ends into the chaff collector A groove groove e Set the chaff screen groove onto the end of the chaff wall Chaff collector groove Chaff wall e Place the chaff collector assembly on top of the roast chamber ensuring that the rubber seal seats against the top rim of the roast chamber e Completed roast chamber chaff collector assembly Note Use two hands when placing chaff collector assembly onto roast chamber Rubber seal black Top rim of roast chamber 15 4046072 A 6 Setting the Roast Level and Starting the Roaster Initiate the roast with three simple steps l Roaster Controls The roaster is controlled by an electronic control board that monitors the roasting process based on information provided by the temperature sensor RTD and allows the coffee to roast to a predetermined temperature roast level based on the setting selected by the user The control board consists of the following user controls and display Power Switch Controls the power to the appliance Gas switch Activates the gas in stand by mode Will not ac tively turn gas on Down Arrow Lowers the roast level with each press Up Arrow Increases the roast level with each press LED Display Displays current roast level setting Also provides time vs temperature feed back as discussed in sec tion 17 Switch the power and gas switches to the on position Select the desired roast level for the coffee being roasted using the up
9. CONDITIONS SUCH AS NOT CLEANING THE CHAFF COLLECTOR AFTER EACH ROAST DRASTICALLY OVERFILLING THE ROAST CHAMBER OR BLOCKING THE ROASTER VENT CAN CAUSE A FIRE IN THE ROASTING CHAMBER DO NOT LEAVE THE ROASTER TO RUN UNATTENDED IN THE EVENT OF A FIRE TURN OFF THE GAS SUPPLY AND ELECTRIC POWER AND ALLOW THE ROASTER TO COOL COMPLETELY BEFORE TOUCHING IT TO REDUCE THE RISK OF FIRE OR ELECTRICAL SHOCK DO NOT EXPOSE YOUR ROASTER TO RAIN OR MOISTURE DO NOT REMOVE THE HOUSING COVER FROM THE ROASTER THERE ARE NO USER SERVICE ABLE PARTS INSIDE REFER SERVICING TO QUALIFIED SERVICE PERSONNEL THIS IS A GAS FIRED APPLIANCE AND MUST NOT BE VENTED INTO A CLOSED SPACE REFER TO THE INSTALLATION PORTION OF THIS MANUAL FOR PROPER VENTING THE GLASS ROASTING CHAMBER AND THE METAL ABOVE THE ROASTING CHAMBER CAN CAUSE BURNS IF TOUCHED DURING THE ROASTING CYCLE ROASTERS IDENTIFIED FOR USE WITH NATURAL GAS MUST NOT BE RUN ON PROPANE LP DOING SO WOULD POSE A SERIOUS POTENTIAL FIRE HAZARD BE SURE THAT YOU DO NOT USE A GAS OTHER THAN THE ONE SPECIFIED ON THE NAMEPLATE OF YOUR ROASTER 4 4046072 A Roast three separate samples of green coffee beans simultaneously to an identical roast level The three sample sizes must be identical and should be within the range of 100 150 grams at as IA ee s bech be SS et 2 2 ee ae A E TABLE OF CONTENTS Introduction Installation and Accessories Green Coffee Things to Remember Fill
10. Model S 1100 Propane 120 vac 60 hz 3 amp Model S 1200 Natural Gas 120 vac 60 hz 3 amp Model S 1300 Propane 230 vac 50 hz 1 5 amp Model S 1400 Natural Gas 230 vac 50 hz 1 5 amp Input Ratings Propane 31 000 btu hr Natural Gas 27 000 btu hr Units intended for 50 hz usage will not operate properly on 60 hz and vice versa Units intended for natural gas will not operate properly if run on propane Units intended for propane will not operate properly on natural gas All models weigh approximately 55 pounds 25 kilos and are 11 25 inches 28 6 cm by 19 inches 48 3 cm by 27 inches 68 6 cm high All Models are designed and tested for use in the U S and Canada to the following standards Gas Fired Food Service Equipment In accordance with American National Standards Institute ANSI Z83 11b Canadian Gas Association CGA 1 8b 2000 sonofresco 1365 Pacific Drive Burlington WA 98233 360 757 2800 360 757 8172 Fax www sonofresco com 30 4046072 A
11. N CONFORME AUX NORMES PEUT CAUSER DES DOMMAGES A LA PROPRIETE DES BLESSURES OU LA MORT LIREZ ATTENTIVEMENT LES DIRECTIVES D INSTALLATION OU L ENTRETIEN DE CET EQUIPEMENT AVERTISSEMENT DIRECTIVES POUR LA PRISE DE COURANT ELCTRIQUE CET APPREIL EST MUNI D UNE FICHE A TROIS BRANCHES PRISE DE COURANT AFIN DE VOUS PROTEGER DES CHOCS ET DOIT ETRE BRANCHE DIRECTEMENT DANS UN RECEPTACLE ADE QUAT DE PRISE DE COURANT A TROIS BRANCHES IL NE FAUT PAS COUPER OU ENLEVER UNE BRANCHE DE CETTE FICHE DESTINE A UN USAGE AUTRE QUE DOMESTIQUE ANSI Z83 11 1996 CGA 1 8 M96 MANAGER SERVICE EQUIPE 3 4046072 A INSTALLATION INSTALLATION OF THIS APPLIANCE MUST CONFORM TO LOCAL CODES IN THE ABSENCE OF LO CAL APPLICABLE CODES IT MUST COMPLY WITH THE NATIONAL FUEL GAS CODE ANSI 2223 1 NA TIONAL GAS INSTALLATION CODE CAN CGA B149 1 OR THE PROPANE INSTALLATION CODE CA CGA B149 2 AS APPLICABLE INCLUDING THE APPLIANCE MUST BE ISOLATED FROM THE GAS SUPPLY SYSTEM WITH ITS INDIVIDUAL MANUAL SHUT OFF VALVE THE APPLIANCE AND ITS INDIVIDUAL SHUT OFF VALVE MUST BE DISCONNECTED FROM THE GAS SUPPLY SYSTEM DURING ANY PRESSURE TESTING OF THAT SYSTEM AT TEST PRESSURES IN EXCESS OF 0 5 PSI 3 45 kPa THE APPLIANCE MUST BE ISOLATED FROM THE GAS SUPPLY BY CLOSING ITS INDIVIDUAL MANUAL SHUT OFF VALVE DURING ANY PRESSURE TESTING OF THE GAS SUPPLY PIPING SYSTEM AT TEST PRESSURES EQUAL TO OR LESS THAN 0 5 PSI 3 45 kPa OPERATION SOME UNUSUAL
12. Sample Coffee Roaster User s Manual Model S 1100 S 1200 Coffee Kinetics LLC www sonofresco com Patent Pending This Manual Must Be Retained For Future Reference 4046072 A WARNING IF YOU SMELL GAS TURN OFF THE MANUAL SHUT OFF VALVE FROM THE PRO PANE LP OR NATURAL GAS NG SUPPLY DISCONNECT THE ELECTRICAL POWER TO THE APPLIANCE CALL YOUR LOCAL GAS SERVICE COMPANY TO CHECK THE GAS CONNECTION TO YOUR APPLIANCE FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE WARNING ELECTRICAL GROUNDING INSTRUCTIONS THIS APPLIANCE IS EQUIPPED WITH A THREE PRONG GROUNDING PLUG FOR YOUR PROTECTION AGAINST SHOCK HAZARD AND SHOULD BE PLUGGED DI RECTLY INTO A PROPERLY GROUNDED THREE PRONG RECEPTACLE DO NOT CUT OR REMOVE THE GROUNDING PRONG FROM THIS PLUG ELECTRICAL GROUNDING MUST BE IN ACCORDANCE WITH THE LOCAL CODES OR IN THE AB SENCE OF LOCAL CODES WITH THE NATIONAL ELECTRICAL CODE ANSI NFPA WARNING KEEP THE AREA AROUND THE APPLIANCE FREE AND CLEAR FROM COMBUSTI BLE MATERIALS MINIMUM CLEARANCE TO ADJACENT COMBUSTIBLES SHALL BE 3 INCHES FROM THE SIDE AND BACK OF THE APPLIANCE WARNING THIS APPLIANCE REQUIRES SUFFICENT AIR FOR COMBUSTION ROASTING AND VENTILATION DO NOT OBSTRUCT THE FLOW OF AIR TO THE BACK VENTILA TION PANEL 2 4046072 A AVERTISSEMENT UNE INSTALLATION UN AJUSTEMENT UNE ALTERATION UN SERVICE OU UNENTRETIEN NO
13. a propane appliance DO NOT INSTALL THE PROPANE BOTTLE IN DOORS IT MUST BE INSTALLED OUTSIDE ACCORDING TO LOCAL CODES The propane sup ply pressure to the roaster must be adjusted to a minimum of 11 inches water column for the roaster to work properly A manual gas shut off valve must be installed at the roaster Natural Gas N G The natural gas roaster is supplied with a 72 inch male NPT fitting for connection to a natural gas supply Installation and connection to a natural gas line must comply with any local codes The natural gas supply pressure should be adjusted to a minimum of 7 inches water column flowing or operating pressure for the roaster to work properly A manual gas shut off valve must be installed at the roaster Electric Power The roaster must be plugged into a properly wired grounded three prong outlet The roaster only draws 3 amps at 120 volts ac and will not need a dedicated circuit Note In some commercial applica tions a dedicated circuit may be needed 1f large or multiple commercial appliances are on the same circuit These types appliances may cause electrical noise that can cause problems with the electronic control Any electrical work should be done by a qualified electrician Do not run a 120 volt 60hz appliance on 240 volts 50hz and vice versa 7 4046072 A Venting The roaster must be vented to the outside when used indoors to prevent the accumulation of emissions Venting options include placing the roaster un
14. as the bean becomes lighter during the roast due to the moisture being driven off The chaff screen is designed to catch the chaff but allow the hot roasting gases to pass through the chaff screen and out the vent system Restricting the flow of roasting gases through the screen will lead to darker and darker roasts Restrictions are created if the chaff 1s not removed from the screen be tween roasts or if the oils that are deposited on the wires of the screen are not removed The following maintenance summary will prevent the build up of oils on the screen Detailed steps are outlined on the following page e Remove chaff collector from the roast chamber and set it upside down on a table e Vacuum chaff from the chaff collector e Remove chaff collector and place on table right side up e Vacuum the balance of chaff from the chaff screen e Clean loose chaff from chaff collector groove using wire brush e Clean inside and both ends of chaff wall with a dry terry cloth or paper towel to remove loose chaff e Clean chaff screen with wire brush See chaff screen cleaning details 18 4046072 A 9 Continued Remove chaff collector and set on table right e Remove the chaff collector from the roast chamber and set it upside down on side up a table Vacuum balance of chaff from the chaff screen e Vacuum the chaff from the chaff collec tor e Clean inside and both ends of chaff wall with dry terry cloth or paper towel to re
15. der an existing exhaust hood such as in a commercial kitchen venting directly into the Sonofresco direct vent kit or the Sonofresco vent hood We recommend the Sonofresco vent hood shown in Figure 1 The vent hood will allow the roaster to be vented greater distances and will eliminate the possibility of back pressure and wind affecting the roaster caused by direct venting VENT HOOD A vent hood shown in Figure 1 can be ordered from sonofresco and provides many advantages First since it is a powered vent the exhaust can be vented at greater distances without the risk of back pressure into the roaster Second the exhaust can be tied into existing ducting without back pressure issues and third strong wind pres sure against the outside vent will not pose a problem to the roaster The basic hood installation is shown in Fig ure Please contact sonofresco for more details on venting the coffee roaster with a vent hood VENT KIT A vent kit shown in Figure 2 can be ordered from sonofresco VENT TO OUTSIDE AND TERMINATE WITH RAIN CAP STORM COLLAR se VERTICAL VENT HOLE THRU WALL FOR al lh RER Xe 8 DIA THIMBLE ue LA N VERTICAL VENTING a NA i Su VK 100 WALL N HIMBLE A __ 6 DIA SINGLE WALL VENT PIP HORIZONTAL VEN
16. down arrow buttons 3 Push and release the start roast button NO Switch the power and gas 2 Select desired roast setting 3 Push and release the start switches to the on position 0 9 roast button Roaster will start roasting automatically 16 4046072 A Te The Roasting Process Once the start button is pushed the roaster will start roasting automatically and the following will be observed during the process The blower will immediately turn on and the beans will bounce fluidize around in the roast chamber The beans should appear to swirl or rotate around the roast chamber indicating that the beans are mixing properly Approximately 5 seconds after the start button is pushed a decimal point will come on in the lower right hand side of the LED display indicating the control 1s cycling the gas on At approximately 15 seconds after start the gas will ignite indicated by a slight puff sound and heat in the roast chamber Note Itis not uncommon for the inside of the roast chamber to look wet at the begin ning of the roast cycle This is simply condensation caused by a cold roaster and will dissipate quickly and will not affect the roaster performance The roaster is now automatically roasting the coffee and will continue to cycle the gas on off approxi mately twelve times during the active roast cycle to gradually increase the bean temperature closer to the final roast level During the roasting process
17. fee roaster unpack the appliance and review the parts list supplied in the ac cessory kit If anything 1s missing please contact us immediately Read and understand this installation and operation manual Locations For your Roaster Basic Requirements There are a few essential requirements for the installation of the roaster A The roaster is not water resistant and should be protected from direct moisture and wind B The roaster must be installed not less than three inches from combustible surfaces The back panel must be free of obstructions to allow for adequate air flow C The roaster must be vented to the outside if installed indoors See the section on venting options D It must be level to operate properly E If you are at an altitude at or above 4500 please let us know Some adjustments may be needed to allow the roaster to operate properly at altitudes above 4500 Fuel Supply The gas supply should be installed adjusted and tested by a qualified gas installer Propane L P The LP connection on the back of the roaster 1s a standard 3 8 inch male flare fitting It is not necessary to use pipe sealant or tape on the flare fitting threads doing so may cause a leak The roaster 1s supplied with a hose and regulator assembly for connection to a standard propane bottle with a man ual shut off valve If you are using a propane roaster indoors you must comply with any local codes for in stalling plumbing and venting
18. ff Screen e Clean with wire brush e After every roast 17 e Soak in commercial cleanser e Once week Temperature Sensor e Clean sensor with dry 3M pad e Daily 20 scotchbrite Smoke Box Assembly e Clean surfaces with 3M pad scotchbrite e Daily 20 Roast Chamber e Clean with soft cloth e After each roast 18 e Clean with warm water amp mild detergent e Daily Chaff Collector e Clean chaff wall groove e After each roast 16 Outside Surfaces e Clean top panel and U shape with mild Daily 20 commercial cleanser 24 4046072 A 13 Error Codes and Troubleshooting The roaster employs a series of five error codes displayed on the control board LED display An error code ts read on the display in series Example the error code E1 would be displayed as a backwards three or E a pause and then 1 The code will continue to flash E1 E1 etc until the power Is cycled off and then on again In the case of an El an out of range temperature sensor the error will not clear unless the problem with the temperature sensor is resolved The following table describes each error code and the probable cause The most common errors are an E1 meaning a temperature sensor was likely damaged during cleaning and an E2 meaning the gas valve was most likely not turned on before starting a roast In the event of an error code E3 and E4 the electronic con trol board will end the heating cycle and enter the cool down c
19. he screen which indi cates the cleaning is being done correctly e Turn the brush 90 degrees to clean the wires go ing in the other direction e After completing the cleaning flip the screen over and repeat on the other side e Soak the screen in a commercial cleanser such as Purocaf weekly to remove excess oils 20 4046072 A 11 Roast Chamber It is important that the roast chamber be cleaned after every roast to prevent the build up of oils on the glass surface as well as the bottom plate Oil build up is not only unsightly it will also affect the roaster perform ance if the build up becomes excessive The beans must move around freely in the roast chamber to properly mix with hot air for an even and consistent roast throughout all of the beans Oils deposited on the glass cyl inder and bottom plate create a rough surface that can cause the beans to slow down in the roast chamber due to friction This slowing of the beans can cause darker and inconsistent roasts Wiping the roast chamber glass and bottom plate with a dry terry cloth or paper towel after every roast will reduce the build up of oils Caution The roast chamber is one of the more costly components of the roaster Care must be taken when handling to prevent damage or breakage e With a firm grip on the roast chamber wipe the entire inside surface of the roast cham ber e To prevent breakage avoid resting the roast chamber on a table or counter top during
20. ing an equal weight charge of beans must be placed in each seg ment of the roasting jar A measuring can and scale is provided for this purpose Roasting takes place within the segmented glass jar which permits full visibility of the roasting process Roast times vary from 8 13 minutes depending on the degree of roast followed by a quench cooling period of 5 6 minutes Between 9 and 12 samples can be roasted per hour sufficient for almost every sample roasting application The package includes the roaster a sample measuring can a digital scale a segmented divider that 1s placed inside the roasting jar a hand vacuum system for removing the roasted beans from each seg ment a handy transfer tray into which the roasted samples are discharged 3 metal sample trays and a sim ple pie chart for documenting the samples A larger can is provided if the roaster is to be used to roast a sin gle 1Lb sample 630gm green without the divider The roaster runs on either Natural Gas NG or Propane LPG and the exhaust gases must be vented to the outside A matching powered vent hood or a 4in direct vent kit is available from Sonof resco for this purpose The roasting process is fully automated in order to provide an identical roast color each and every time for a given roast setting This manual covers the procedures for proper operation and maintenance 6 4046072 A 2 Installation and Accessories Before installing the sample cof
21. ing The Roaster and Component Assembly Setting the Roast Level and Starting the Roaster The Roasting Process Handling Roasted Coffee Preparing for the Next Roast Detailed Chaff Screen Cleaning Roast Chamber Daily Maintenance Error Codes and Troubleshooting Troubleshooting If you need help Replacement Parts Hints and Tips Warranty Information Page 11 13 14 14 15 17 18 19 22 23 23 23 24 26 4046072 A SAMPLE ROASTER MANUAL 1 INTRODUCTION The Sonofresco Sample Roaster is a hot air roaster designed and proven to roast multiple green cof fee samples to a taste profile equivalent to the best commercial drum roasters in use today With no air re circulation and with a microprocessor controlled temperature profile this sample roaster can produce a very clean and repeatable roast each and every time This makes it the ideal product for the professional coffee connoisseur who must evaluate numerous different green coffee samples on a regular basis Applications include use by coffee growers importers and exporters of green coffee green coffee brokers and the many commercial coffee roasters worldwide who must evaluate all of the coffees that they roast on a regular ba SIS The Sonofresco Sample Roaster will roast 3 samples of green coffee simultaneously at any pre set roast level 0 9 which covers the full Agtron range 95 25 Sample sizes may be in the range 100gm 150gm 150gm is optimal Before roast
22. move loose chaff e Clean loose chaff from chaff collector groove using wire brush Chaff collector groove Cleaned and reassembled chaff collector e Clean chaff screen with wire brush assembly See chaff screen cleaning details on following page 19 4046072 A 10 Detailed Chaff Screen Cleaning The chaff screen consists of a wire mesh screen held in place by an aluminum outer ring The mesh screen is simply wires woven together to create a wire grid Each of these wires collect chaff and oil from the beans during the roasting process and must be cleaned to allow air to flow freely A brass wire brush is used to clean the wires as well as the chaff screen groove See detail below Cleaning is accomplished by aggressively scrubbing both sides with a wire brush around the perimeter outside edge of the ring and then cleaning the wires in both directions Screen ring Wire mesh e Clean chaff screen groove to prevent chaff build up This buildup could affect the seal with the chaff wall e Clean the screen where it meets the groove around the entire perimeter of the screen Note It is important that the screen is cleaned all the way to the outer edge where it meets the ring Chaff screen groove Wire brush e Use the wire brush to scrub in the direction of the wires to ensure the entire surface of the screen is cleaned Note A fine dust dried oils from the beans will be deposited on the table under t
23. oaster will go into standby until the start roast button is again pressed Handling Roasted Coffee After the roasting and cooling process is completed the beans can be placed directly into a bag or bin Freshly roasted coffee must be allowed to sit for 48 hours before grinding and brewing to allow the fla vor to develop This process known as degassing allows the gasses to escape as the flavors emerge in the bean Proper handling should include allowing the beans to sit in a covered but unsealed bin before use If the bin is sealed tightly the gases cannot escape and the flavor development process will slow Do not al low the beans to become wet or come into contact with syrups 17 4046072 A 9 Preparing for the Next Roast The roaster components will need to be cleaned prior to starting the next roast to ensure that each roast will be consistent with previous batches The following 1s a description of the fundamental operation and the mainte nance required between roasts The entire process should take no more than one minute to complete As discussed the bean will expand and increase in size during the roasting process During this expansion phase the bean will crack and shed it s skin also known as chaff the outer skin of the coffee bean This chaff is captured by the fine mesh of the chaff screen to prevent it from being blown into the vent system The chaff also acts to balance the air flow in the system
24. r a broken or de fective temperature sensor Problem with the gas sup ply Dirty temperature sensor Interference with airflow Gas supply Dirty temperature sensor Likely cause is the propane supply ran out Gas supply 1s shut off after roaster has started Overfilling the roast chamber Neglecting to clean the chaff screen or chaff col lector Solution Replace temperature sensor Check gas shutoff valve or propane supply See section on cleaning sen sor Clean screen check exhaust use correct amount of beans Check shut off valve Check gas supply pressure Clean temperature sensor Refill propane tank Open gas shutoff valve Use recommended amount of beans Clean chaff collector and screen after each roast If you have done your best to work out a problem or question and still are not able to solve it we will be glad to help Call us at 360 757 2800 or contact us by email at office sonofresco com 16 Replacement Parts A number of replacement parts are available through sonofresco including new roasting chambers new chaff collector screens temperature sensors control boards and other items You may want to have spare screens or roasting chambers on hand to avoid interruptions in production Contact your local representative or the sonofresco office for prices and availability 26 4046072 A 17 Hints and Tips Roast Profile One way to further understand and monitor the roas
25. ter operation is by viewing the roast pro file The electronic control board is designed to control the rate at which the coffee temperature rises over time The roast profile is basically a time versus temperature graph that determines when the gas is cycled on to heat the beans and then cycled off to prevent the beans form heating to quickly The gas is cycled an aver age of twelve times during the active roast The roast profile also acts in conjunction with the roast level set tings to finish the roast at a specified temperature within a specified amount of time plus or minus 15 sec onds and enter the cool down phase The roast profile data can be viewed via the LED display and refer enced to the graph on the following page Roast Profile Data Time Measurement The time measurement 1s the time from the begin ning of the roasting process when the start roast button was pressed During an active roast push and release the start roast button to display the time Example The roaster 1s running for 1 30 one minute and thirty seconds from start and the roast button 1s pressed and released the display will scroll 1 3 0 one dash three zero This time should be mentally noted immediately proceed to read the temperature data Temperature Measurement The temperature measurement is the real time temperature of the exhaust at the moment it is viewed during the roasting proc ess During an active roast simultaneousl
26. the beans will go through changes in color size and weight e Color As the bean temperature increases the first noticeable difference is the darkening color from green to light brown and then to dark brown with oils on the bean surface on the higher settings Note Decaffeinated coffee will look brown before roasting due to the decaffeination process e Size As the bean is heated the internal cell walls of the bean will expand from the heat and cause the bean to increase In size by nearly a third This expanding of the bean is referred to as the crack and can be heard as a light snapping or cracking sound typically occurring first around seven minutes and again near ten minutes 1 e first crack and second crack e Weight Before roasting begins the bean is considered heavy or green due to the moisture trapped inside During the roasting process the moisture is driven out of the bean Towards the end of the roast the beans will appear to be bouncing around the roast chamber more rapidly due to the weight loss At approximately eleven minutes the beans will reach the final roast level temperature at which time the electronic control board will automatically cycle the gas off and enter the cool down cycle During the cool down cycle the blower continues to circulate air until the beans are cool enough to be handled approximately seven minutes After the cooling cycle is completed the blower will shut down and the r
27. y Remove Roast Chamber Chaff Collector Assembly e Lift handle to raise smoke box assembly The smoke box will rise approximately 3 4 e Remove roast chamber chaff collector by lifting Lift handle straight up and back Caution The roast chamber is able to withstand much higher temperatures than the roaster is ca pable of producing However it can be damaged if impact occurs on a hard surface and then subse quently heated during a roast The roaster is designed to operate correctly with a fixed volume of approximately 1 4 lbs of green beans in the roast chamber and is easily measured using the supplied metal can This volume ensures correct air flow balance through out the entire roasting process The following steps will ensure that the correct volume of coffee beans are used for each roast e Fill the supplied measuring can level to the top e Empty contents of level filled can I Into roast chamber Caution The supplied can must be used in order to achieve the correct volume of beans 14 4046072 A Assemble the Chaff Collector Chaff wall ends After adding the correct volume of beans to the roast chamber assemble the chaff collector and place it on the roast chamber The chaff wall ends seal to the chaff col lector base and screen grooves to prevent air and chaff from escaping from the roaster The completed chaff col lector assembly then seals to the top rim of the roast chamber e Set one of the chaff
28. y push and hold both the up and down arrows to display the temperature Note Ifthe up and down ar row buttons are continuously held down the temperature on the display rises as the actual bean temperature rises Example The bean temperature 1s currently 135 C one hundred thirty five degrees Celsius the display will scroll 1 3 5 This temperature should be mentally noted and compared to the graph on the following page Graph Comparison Simply find the time on the bottom edge of the graph and the temperature on the left side Follow up and across until the lines inter sect and plot a dot at that point This dot represents a point on the time versus temperature graph and should be on or very close to the blue roast profile line Although this data is not critical when roasting coffee you may be asked to perform these readings every thirty to sixty seconds in the event of a service call The information is used by the technician to diagnose a problem and offer a solution 23 4046072 A el Lb VH Gooler D I VV VANJA 11110 d LSVOY CGSAWNVYSOdd Su u 1 9 GL DL EL ZL LL OF 6 8 2 9 S 19A 97 ISO 6 8 Z 9 G r 4 L ONILLIS 14437 LSVOU 061 S6L 002 S02 oLz GL 022 TAA oez 5 Bag duet
29. ycle However an E1 and E5 error codes will result in both the gas as well as the blower to be turned off without entering the cool down cycle An ES indi cates that the temperature continues to increase at the end of the active roast cycle rather than decrease as it should during the cool down cycle The increase in temperature after the roast cycle may indicate the beans are scorched or on the verge of a fire If the blower remained on a fire could result Follow the steps below to pre vent excessive smoke from the beans to accumulate in the shop Remove roast chamber chaff collector assembly from the roaster Caution The roast chamber assembly will be hot Grasp only the roast chamber handle when removing the assembly from the roaster Dump beans including the chaff assembly onto into a non combustible area or receptacle Outside on pavement would be a safe place 25 4046072 A 14 Troubleshooting ERROR CODES Error Code E 1 E 2 E 3 E 5 Problem Electronic control has detected an out of range condition on the temperature Sensor Temperature sensor has not de tected a sufficient increase in tem perature The roast did not reach its set point in twenty minutes Failure to achieve ignition later in the roast cycle Temperature rises after the end of the roast cycle May indicate a presence of fire 15 If You Need Help Cause Broken wire short in the wiring o
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