Air-Motion Artisan Coffee Roaster
Introducing the Air-Motion Artisan Coffee Roaster.
Making it accessible to anyone through cutting edge technology, ease of use, yet sophisticated in its delivery of quality.
Do you own your own coffee roastery, a coffee shop, a restaurant or you are simply passionate about coffee and wanting to start your own roastery?
Then this machine is for you.
Place cursor on picture above to view its features
The Cyclone & Extraction Fan
Removes dust, chaff, smoke and hot air from the roast chamber. It separates these components, depositing the chaff into the chaff collector, dilutes the smoke and hot air with clean fresh air, and extracts this treated air out of the extraction ducting, eliminating the need for an after burner
DRILL DOWN INTO DETAILS
The Air-Motion 6 Artisan Coffee Roaster, an Electronically Heated Free Air Coffee Roasting Machine with 6kg nominal capacity, consists of 3 (three) major parts, namely;
The Roast Chamber
The Cyclone Extraction System
The Control Panel
1. ROAST CHAMBER
The roast chamber consists of a cone shaped stainless steel tube with a perforated base, into which the ‘green’ coffee beans are manually loaded.
Hot air enters at the base, lifting or spouting the beans centrally. As the air dissipates, the beans fall around the periphery and recycle down the roast chamber to the hot air lifting point.
This ensures uniform roasting of the beans, which is controlled by the temperature controller and sensing probes (thermocouples), which is built into the roast chamber.
2. CYCLONE EXTRACTION SYSTEM
Initial ‘Dust’ coming off the beans, together with ‘Smokey’ air and ‘Chaff’ given off during the roasting process is immediately collected and diluted with excess air from the surrounding area and passed via ducting to the ‘Cyclone’ unit.
The solids are separated from the air in this unit and collected in a removable drum, which can be periodically emptied as required.
The ‘Clean’ air is then discharged to the atmosphere by the cyclone fan.
When the beans have reached their roasted condition ie. the pre-set
temperature and roast profile wanted, the heater is automatically switched off and water is sprayed in a fine mist into the roast chamber immediately reducing heat to the beans and preventing continuous ‘Exothermic’ reaction from taking place.
After being allowed to cool the beans are further deposited into a fan
cooled cooling tray, through an exit chute to reach ambient temperature.
3. THE CONTROL PANEL
The control panel is a human interface touchscreen panel, which all parameters applicable to the roasting process will be able to be controlled such as the blower and cyclone fans, element and target temperatures to a water dousing system.
The control panel also features a touchscreen interface; logging 5 graphs in real-time, including element and bean temperature, bean Rate-of-Rise, blower speed and element control as well as recording 1st Crack, development time and percentage of roast time, and the total time of the roast.