HomeRoast Digest


Topic: cleaning a Hot Top drum? (8 msgs / 195 lines)
1) From: French Lewis
Hi,
I've done 43 roasts in my Hot Top, mostly city to FC+.
  I often clean the front glass, but have never
cleaned the drum, aside from picking out a few beans
that may have gotten stuck during the previous roast. 
 I have read commercial roasters often burn some
coffee in their drums to season them.   This leads me
to believe the drum in the Hot Top should not be
cleaned.
Does anyone clean their drum, or do people just keep
on roasting with it?
thanks,
French
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2) From: Tara Kollas
Never cleaned mine, either.  No clue how many roasts I've put through it.
I've had it for over a year - roasting a couple times a week, I'd say I've
had about 100 roasts?  I do clean off the glass, though.  I have one of the
top filters - sad to say I can't remember if I've replaced it yet.
 From: "French Lewis" 
<Snip>

3) From: McConnel
FWIW with well over 500 roasts in my Hottop I:
Clean the glass sometimes but the rotating beans keep it clean enough to see 
if I don't.
Never clean drum.
Never clean temp sensor in back of chamber.
Vacuum chaff out constantly.
Use no filters--they just require changing so why have them? Removed them 
long ago.
Disassemble the back and clean the sticky fuzz off everything while 
vacuuming out chaff that has migrated back there.
Don't think I'm harming anything--just replaced the heating element. Michael 
from hottopusa commented that I must roast a lot of beans as he'd only heard 
of a couple others needing replacement.
Best, most durable commercial roaster I've had.

4) From:
French:
I do clean the glass front since I like to see my roast the last three/four mimutes or so...
I do clean the fan when I remember it's there otherwise after a few hundred roasts my Hot Top sings along without a missed note.
You can see (read if your glass is clean) the little sparks of fire with each roast that burns off random unwanted stuff...
my thoughts.
g
---- French Lewis  wrote: 
<Snip>

5) From: Maryann & Dave Schellenberg
I have replaced the fan filter with the metal one that Randy Glass 
experimented with.
So far so good, but so far I've only roasted outside. Come winter, when 
I have to roast under the range hood in the kitchen, I'm thinking I may 
need to go back to the original type cloth filter.
Would I be correct in assuming that all your roasting happens outdoors?
I'm thinking the filters are really there to reduce the amount of smoke 
emitted.
Dave S.
McConnel wrote:
<Snip>

6) From: McConnel
Yes, Dave S, I do all roasting outdoors, summer temps up to 110, winter down 
to right around freezing. There is some variability in roast time, but not 
all that much. I roast in a sort of polebarn carport which is protected from 
cold wind which I think would make a big difference in winter.
Yes I do think the filters largely serve to cut down on smoke. Initially I 
was concerned that they had something to do with maintaining the correct 
temp, but now I don't think that's the case.

7) From: Robert Avery
This is a multi-part message in MIME format.
Just input ... I don't use a filter on the fan. I do all my roasting =
outside, usually in the garage. I never understood why you would need a =
filter on the fan if roasting outside. Inside ... different story. There =
are residual chaff flakes that would be a problem indoors. I keep the =
front glass clean at the beginning of each roast session. Important to =
see the roast and color. It's one of my best indicators, besides crack =
stage. As far as the top filter ... never touched it. I have taken it =
out and looked at it ... and it looks the same the few times I have =
taken it out. I don't have the full automatic unit ... and really don't =
see much need for it. Maybe if I had one ... my thoughts would be =
different. I set mine on highest roast time ... could almost set my =
watch to the first crack around 15 min.. After the first roast and =
things have gotten warmed up ... roast usually comes in about a min. =
later for the first crack. Haven't had a bad one yet. I always tip the =
unit up and empty the loose chaff out from the hopper area when I wash =
the front glass ... its amazing how much gets back behind the chaff pan =
.. there is my two cents ... Later, Bob

8) From: Barry Luterman
Never have cleaned mine. Over 200 roasts and it's finally seasoned the way I 
like it.Just clean the glass and the out side with Windex. Sometimes I 
polish outside with Stainless Steel polish. I use that too on my Brewtus. 
Also note there is a second filter which should be changed once a year. Can 
get these from SM.


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