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| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Roaster | | CFB | | | | | | | | | | | | | | | | | | | | The plant consists ofthethree main components, i.e. the roaster, the quench section, and the air cooler, which the coffee continuously runs through. Characteristic ofthe roasting section is the horizontally supported drum.made of special perforated sheets. Via a feeding screw conveyor the green coffee is fed into the drum. With everyturn ofthe drum.an industrial auger insidethe drum conveys the coffee continuously, slowly, and gently through the roasting section. The rotation andthe static tools cause an efficient intermixing ofthe coffee beans. The roasting gas flows through the drum and the coffee bed perpendicular to the conveying direction. Adjustable drum sealings providefor a directed, optimum gas flow. | | The roaster functions utilizing a recirculating air system. Afterthe roasting gas has transferred part of its thermal energytothe coffee, it enters a high-efficiency cyclone for the separation ofdust and chaffvia a fan that generatesthe air currentforthe entire system. In the subsequent channel burnerthe roasting gas is reheated tothe necessarytempera-ture level before it enters the roaster again. The exhaust gas caused bythe roasting process is thermally pre-cleaned in the channel industrial burner.then is sucked offfrom the recirculating air system, and conveyed to the catalytic industrial cleaning system (optional) before it is released to the outside. When the desired degreeof roastingis | | | | | | | | | | | | | | © | | achieved, the coffee is
| | | | | | | | | transported through the encapsulated discharge unit at the end ofthe drum and due to gravityflow it enters the quench section, whilethe remaining chaff is removed in a sorting-process. Theaddition ofwatertakes placeonthequench section, a swing sieve with adjustable drive and adjustable water nozzles arranged above. Due to the design ofthis unit, the layerofcoffee in the actual quench section is not higher than one centimeter. Thus it ismade sure that each bean is evenly quenched. At the sametime, this efficient quench- | | | | | | | | | | 1. Crosssectionoftheroaster: The roasting airflows evenlythrough the coffeebed 2. The coffee beans float in the cooling air current | | | | | | | | | | MEUHAUS MEOTEC | | | | | | | | | | COFFEE IS OUR LIFE | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
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