2. Operation Principle
Coffee beans are fed into the front hopper of the roasting drum. Coffee beans
are rotated and mixed continuously in the drum and roasted evenly. Below the
roasting drum lays the gas burner. 8 nozzles per drum supply heat.
Air ventilation sucks out the hot air and chaff during the roasting process.
Roasted coffee is finally discharged into the cooling sieve.
3. Preparations
- Unpack the product carefully and place on a stable flat counter in a dry area
away from water or water splashes. Remove all plastic wrap from the product
and ensure the drum is entirely clean and empty of packaging residue.
NOTE:
For SPG1 models, remove the carry-lid of the machine by unscrewing
the knobs on each side of the machine. Slide the lid forward and gently remove
from the machine.
-Connect the main plug of the machine with a 220-240V and 50Hz power source.
Make sure the wall socket is fitted with an efficient ground contact.
DO NOT
plug the appliance into the supply mains if a ground system is not
available in mains socket and was not positively checked to be in compliance
with national/ local electrical models.
IT IS COMPULSARY TO GROUND THE APPLIANCE
. Do not use extension
cables, plug adapters for multiple sockets, or makeshift connections.
The amount of Hz supplied to the machine determines the speed of the drum
and all machines come with a standard cogwheel sized to achieve 60RPM.
NOTE:
Running the machine in a 60Hz environment means the drum speed is
20% faster. In this case please contact the vendor for supply of a larger
cogwheel.
- Switch on the machine using the main power switch (red color) and check if the
machine is rotating.
NOTE:
For SPG1 models, verify that the cooling fan at the exhaust in the back
of the machine is working.
DO NOT FILL ANY COFFEE BEANS INTO THE ROASTER YET.
Switch off the
power again.
Coffee Laboratory 589 Rappahannock Drive White Stone Va 22578 TEL (804) 435-5522
www.coffeelabequipment.com
