How to maintain the coffee roaster?

Thứ tư,25/08/2021

How to maintain the coffee roaster?

A poorly maintained roaster can pose a huge risk to the health and safety of you and your employees, as well as lead to physical damage and financial loss.


Every coffee roaster is different, and there are no general instructions that are specific to your device. The best place to start is to look at the manufacturer's manual. You should contact your technician or operator if you need a specific manual regarding maintenance. If you buy roaster from Danielmachine, talk to them. Send them e-mail whenever see something usual happen.

Once you have a better understanding of your machine, checking the log of the hours it has run is the best way to plan and schedule preventive maintenance programs.

Coffee roasters used to have timers on them, but modern breweries don't tend to have that feature. It is recommended that you record the hours on a digital spreadsheet for easy checking and sharing of data.


The general rule of thumb for oven maintenance is to keep the airflow unobstructed. While this will vary depending on your roast and roast, in general you should try to clean the residue collector every 3–5 roasts.

If you tend to roast darker, be sure to check more often to see if oil has built up and obstructed airflow. On the other hand, don't neglect checking just because you're roasting lightly. That would be the cause of a fire, not to mention a poorer quality roast due to limited airflow would be all the more noticeable. Read more instruction of different level of roasting from website

Besides the scale collector, the cooling tray needs to be cleaned daily. If you roast a full batch four times an hour throughout the day, you'll probably need to vacuum the cooler two or three times a day. And that will apply to most roasters that are quite large from 15 to 150 kg.

If you've been roasting for two or three hours straight, check the cooling tray to make sure there's no buildup in it. Make sure it doesn't obstruct the airflow.

You should check your ventilation and bearings weekly - do they need lubrication? If you lubricate them too often, you are probably using the wrong product. If you are using food-safe high temperature grease, you do not need to oil the bearings every day.

Pay attention to this: low-temperature grease not only requires frequent reapplication, but can also affect machine performance.

For deep cleaning of the roaster, you should start monthly and then adjust. If you find that you need to do it more often, do it more often. If you find that monthly is overkill, move back two months, three months, whatever that may be. Each coffee roaster has its own rhythm and its own needs.

When you do your monthly deep clean, make sure you also consider fans, cyclones, cooling trays, and more. Change out any tapes needed and see if you need to replace your pads. Check the clearance to see if it needs adjustment.

Clean up your waste every six months. And every 2,000 hours or so (eight hours a day, five days a week, about once a year) you'll probably want to replace the bearings. You should also have your ignition system tuned and have your transmission fluid checked annually.

Throughout the year, make sure that you regularly check any parts that may have accumulated deposits or dust.


You should dust and sweep the house every day, as well as empty the vacuum cleaner and trash can to reduce hazards and comply with food safety regulations.

Weekly, check the ducts for possible leaks or airflow blockages.

Once a month, check that the carbon monoxide meter and pipes are working. You really need to climb into those tight spaces with a steel brush and vacuum at least once a month.

Schedule a quarterly deep clean of your shredder, green feeder, and any other equipment you have. This is a good time to check that the extinguisher is in place and working, as well as run through fire protocols and review safety plans with your team.

Finally, check your afterburner every year. However, keep in mind that every coffee roaster is different.


You have created a maintenance plan and are cleaning regularly. However, it is also important to watch out for signs that something needs extra attention, especially these two signs:

- Unusual noises

Unwanted sound coming from your device? There are two common causes: the first is the bearing, and the second is the drum. However, without testing the roaster, it is impossible to tell what the problem is.

Whatever you do, don't put it off until tomorrow. Those noises are a sign that something is wrong. That may not have damaged the roaster yet, but if you continue to roast on it without doing anything about it, it could create irreparable damage to the roaster.

Do you hear strange noises? Get it checked out right away - you don't want to have to replace your roaster just because a common minor problem has been around long enough to cause significant damage.

- Changes in roasting profiles and roasting performance

Any deviations in what you would normally achieve for your resume should draw your attention. If all of a sudden your roast is getting longer or shorter, and you haven't changed anything in terms of performance, it could be a sign of an air flow problem or perhaps a problem. about the burner and it's both systems that need regular maintenance/


Maybe you're working non-stop to roast all your orders on time, check quality, split, refine roasting records, train new employees, test packaging, marketing and sales. , etc However, coffee roaster maintenance cannot be delayed. It is as high priority as receiving the order.

The biggest problem we've seen, when a roaster ignores something annoying coming from the roaster, is likely to be drum damage. The drum can actually start grinding into the surface of the roaster and the material comes out.

You are looking at the possibility of shaft damage, surface damage, drums, motors, gearboxes. This can get very expensive very quickly if you find yourself in a situation where your drums are incorrect… And if you just ignore that, it can damage the whole roaster.

Then there's the fire hazard, the risk to employee health, and the many ways you can potentially damage other pieces of equipment.

It is important to plan and maintain a maintenance schedule. Allocate tasks to people and ask them to do them at specific times. Make sure they not only check them, but add any observations they have - this can help you spot problems early.

And, most importantly, if something goes wrong, bring it up. The keys to maintaining your roaster: keep it clean, know what your normal is and know when your roaster is out of line.”

You should also heed your instincts, many roasters get along very well with their machines. If you've been roasting on the same roaster for a year, five years, or ten years, you know better than anyone if there's something wrong with that machine.

Trust the kind of sixth sense that roasters have regarding their machines. If something goes wrong… don't just say, 'Oh, it'll be fine.' In fact, take a moment to check it out and if you're not sure what's going on with it.

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