7
Cleaning After Roasting
After roasting, turn the blower to the highest blower level, with the heat off, for about one minute to
suck any remaining chaff from the drum. While running the blower, open the bean entrance cover and
sweep any powder into the air pipe; it will move into the cooling chamber. Sweep all the chaff and
dust in the cooling chamber into the filter cup, dump the cup and reinsert it. Then turn off the roaster.
Clean the lower chaff collector if fitted; clean roasters without a lower chaff collector by vacuuming
via the air intake hole. Opening one of the doors will increase the airflow and help remove the chaff.
Periodic Deep Cleaning
Periodic deep cleaning is necessary to ensure that the air flows smoothly and efficiently and that chaff,
ash and powder accumulations do not ignite.
Over time, it is typical for the roaster’s stainless steel case to change colour to a bluish hue,
particularly near the heater elements. One cannot remove this colour.
Here are some cleaning tips:
●
Most of the roaster, including the bean chute and door, the air transfer tube, the filter plate, and
most of the panels comprising the chaff collection/cooling chamber and its door, can be easily
removed and soaked to loosen any hardened deposits.
●
Clean coffee oil stains using an alcohol swab. Hand sanitizing wipes work very well; choose a
brand with high alcohol content.
●
Clean the filter cup often. Stains and baked on deposits can be removed by soaking in warm
water for a while then brushing. Stubborn deposits can be dissolved chemically, such as with
Cafiza
®
.
●
Clean the blower fan blades often to avoid an accumulation of coffee powder. Access them by
removing the filter plate.
Maintenance
There is nearly nothing to maintain on a Quest roaster, as it is constructed entirely of stainless steel and
simple components. The only preventive maintenance required is to lubricate the front bearing
occasionally. The grease eventually dries out due to the heat. If it is not lubricated, the bearing will
become noisy. Take note that the bearing has a rotating part and a stationary part. Between the two
parts, there is a small space. Put one drop of oil in the space to soften the grease; do not over-lubricate,
or the grease may drip out of the bearing. The type of oil is not particularly important since its purpose
is to thin the thickened grease in the bearing. Since the bearing is outside the roasting chamber, food-
grade oil is not required.
To inspect the interior of the roasting chamber and to replace the heaters, remove the drum as follows:
●
Remove any thermometers or thermocouples first.
●
Unscrew the four hexagon-head screws on the front plate, two on the upper bean chute and one
on each side.
