Operation Manual SR3
Januar 2018
Page
12
Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel+48 (67) 214 26 29, www.coffed.pl
7
Steering On/off
8
Burner error reset
9
Cooling bin on/off
10
Burner on/off
11
Cooling arms on/off
Pic. 4 Control panel overview
3.2.SRoastingScoffee
The SR3 coffee roaster is operated using the the control panel.
All the control elements are located on the Console.
The following steps need to be undertaken in order to produce roasted coffee:
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 button “8”
3. Start burner by pressing button ”9”.
4. Heat up the roaster to the desired temperature of ca. 200
o
C – the temperature of the drum is
showed on the temperature regulator.
5. Weigh the desired amount of green coffee (1-3kg) and pour it into the green coffee hopper (1B)
(the inlet flap (1C) needs to be closed).
6. When the temperature inside of the drum reaches the desired level open the inlet flap (1C) and
release the green coffee into the roaster’s drum.
7. Roast the coffee, the speed of the process is related with the burner power, adjust it accordingly
using the controls “4”. The target temperature of the coffee should be ca. 180-200
o
C depending
on the green coffee beans type and the desired color level/taste of the coffee.
8. Turning on cooling bin and arms with button ”5” and ”11”.
9. Dump the coffee into the cooling bin (1E) by opening the drum door (1D)..
10. 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 6-8)
12. To release the coffee from the cooling bin open the cooling bin flap (1F) so the coffee can be
moved into a previously container (i.e. bucket, box, bag).
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