Operation manual SR25
February 2017
Page 29
Coffed BDH | ul. Ceramiczna 28 | 64-
920 Piła PL | tel+48 67 214 26 29 | www.coffed.pl
F22
Drum flap failure!
Check the drum flap actuator position.
F23
Agitator flap failure!
Check the agitator flap actuator
position.
F24
"Escape" active!
Press the error reset button on the
control panel
F25
Inverter fault.
Check the 4U1, 5U1, 6U1, 7U1
inverters
Table 4. List of faults and errors
3.2. Manual roasting mode
The SR25 coffee roasting line is operated using the the control panel.
All the control elements are located on the Console (Pic.9).
The following steps need to be undertaken in order to produce roasted coffee in manual mode:
1. Switch on the power by turning the main power switch into the “I” position.
2. Switch the roaster’s drum and exhaust fan by pressing the
button.
3. Start the burner by pressing the
button.
4. Heat up the roaster to the desired temperature of ca. 200
o
C
– the temperature of the drum is showed on
the Manual roasting screen. In order to speed up this process, the exhaust fan speed needs to be lowered.
5. Weigh the desired amount of green coffee (15-25kg) and pour it into the green coffee loader hopper (the
hopper needs to be closed).
6. Transport the coffee using the green coffee loader to the top hopper on the roaster. First press the
button in order to switch the fan on, after the fan is working manually move the lever on the hoper into the
open position. The loading time is ca. 3 minutes.
7. When the temperature inside of the drum reaches the desired level press the button to open the inlet
flap and
release the green coffee into the roaster’s drum.
8. Roast the coffee, the speed of the process is related with the burner power, drum speed and the exhaust
fan speed
– adjust them accordingly. The target temperature of the coffee should be ca. 210-215
o
C
depending on the green coffee beans type and the desired color level/taste of the coffee. During the
roasting phase the next batch of green coffee can be already transported to the top hopper (as in points 5-
6).
9. When the coffee is close to the desired roast outcome, switch the cooling bin arms and fan on by
pressing the
button.
10. Dump the coffee into the cooling bin by pressing the
button.
11. The cooling of the coffee takes up ca. 5 minutes. During the cooling phase the next batch can be put
inside of the roaster’s drum to be roasted (as in points 7-8).
12 After the roasted coffee beans cool down, they need to be released into the destoner using the button.
13. When all of the coffee is transported into the destoner, switch it off by pressing the button.
14. Prepare a container and open the destoner in order to release the roasted coffee from the destoner.
3.3. Automatic roasting mode
The following steps need to be undertaken in order to produce roasted coffee in automatic mode:
1. Switch on the power by turning the main power switch into the “I” position.
2. Move the
slider into the automatic mode position
3. Set the roaster work parameters on the Maintenance screen
(if they have not been set previously).
4. Press the
button
5. Start the burner by pressing the
button.
