Rev 3 Coffee Crafters -| Maintenance and Troubleshooting
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Maintenance and Troubleshooting
Maintenance
Your Roaster requires periodic maintenance and cleaning. Maintenance and cleaning will be dependent on the
amount of coffee you roast.
Chaff Bags
Every time you roast, inspect the condition of the chaff
bag. The suction works best when the bag is less than half
full and clean. Empty your bag often. When the bag
becomes covered in excess chaff dust, replace with a clean
bag. Dirty Chaff bags can be washed with a mild detergent
and air dried completely to use again.
Inside the Chaff Collector unit can be vacuumed after the
chaff bag is removed for cleaning.
Roast Hopper Cleaning
Remove the Thermometer from the Thermometer bracket. Take your hopper to the sink and wash with hot
water and dish soap.
Be careful of the edges on the probe bracket they could cut you during washing.
Rinse
and dry. You do not want any water to drip down into the heat chamber after you wash the hopper. Replace the
Thermometer and probe, being careful to adjust the probe to t
he proper distance from the hopper wall, ½” is
enough for roasted beans to pass under it. See probe placement diagram for actual dimensions.
Chaff Guard
The Chaff Guard can be taken to a sink and washed with a gentle brush in hot soapy water. Let air dry until
completely free of water before using it to roast.
Bean Cooling Tray
With use, especially with darker roasts you will notice a buildup of oils inside your cooling tray. Remove the tray
and wash with warm soapy water, rinsing and drying well. When the tray is removed from the cooling unit, take
this time to clean out any beans that have fallen into the cooling void under the tray. A vacuum will remove the
dust and beans then you can wipe out this area with a damp cloth.
