HomeRoast Digest


Topic: BEHMOR Afterburners (10 msgs / 173 lines)
1) From: Paul
Tom is so right. Without the afterburner, a lot of smoke is produced by the 1600. I had the afterburner go kaput in march, and Joe was quick to send me a replacement. It just died again, and another is on it's way. Has anyone else had a problem with the afterburner lifespan on their BEHMOR?
PAUL CARDER
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2) From: Rich
Nope, many pounds and no problems.
Paul wrote:
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3) From: Bob Hazen
Yep.  Mine smokes a lot more now than it did when I got it.  Seemed to come 
on gradually.  I roast under a range hood, so it didn't grab my attention 
(smoke alarms, haze etc.)
Bob

4) From: Stephen Carey
Okay, hi.  I can use some help here.  When I think of an afterburner 
I think of an f-18 or whatever, but not my roaster.  First, where do 
I find it - do I open it up?
And, what does it do?  If seems it would add a final burst of heat 
and power, but that doesn't make sense in what is being discussed.
Can you help me out?
Thank you,
Stephen
At 11:27 PM 7/31/2008, you wrote:
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5) From: Paul Helbert
It's the smoke burner. Lives in the stainless steel dealy on the back,
think.
On Fri, Aug 1, 2008 at 10:17 AM, Stephen Carey wrote:
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-- 
Paul Helbert
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6) From: Alchemist John
Very briefly, afterburners complete the combustion process.  Smoke is 
the result of incomplete combustion and/or oxidation.  Coffee 
roasting temperatures are generally in the 500 F range.  The result 
is smoke.  Complete (smokeless) combustion occurs somewhere in the 
1200-1600 F range.  The Behmor has raw (uncovered) nichrome coils in 
the exhaust path that the smoke must pass by, thereby completing 
combustion, or "burning" the smoke up.  They only have so much 
capacity (given energy limitations on 15 amps), so that is why it is 
considered "smoke suppression" as only.  For a point of reference, 
catalytic converters are termed as such because they "catalytically" 
lower the energy of activation needed for complete combustion (i.e. 
convert to CO2).  The result is that you only need 700-800 F, i.e. 
less energy, but the trade off is that they are more expensive.
How's that?
At 07:17 8/1/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
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7) From: Alchemist John
It is actually "up".  It is in that little dropped grill section 
directly above the drum.  If you look up during the end of the roast 
(maybe with the chaff tray out), you will see it glowing.  Usually 
only half as the "front" is cooled by moving air and pre-heats the 
stream.  The 2nd row takes care of the smoke.
At 07:46 8/1/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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8) From: Stephen Carey
Thank you all for such great descriptions.  I actually think I 
understand the technology and why it works the way it does.  Plus, 
why it is so good for us indoor roasters.
Stephen
At 10:55 AM 8/1/2008, you wrote:
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9) From: Dave Ehrenkranz
Bob,
Do you run the cleaning cycle every 4 or 5 roasts. It is my  
understanding (maybe wrong) this helps clean the afterburner and make  
it more efficient.
dave
On Jul 31, 2008, at 8:27 PM, Bob Hazen wrote:
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10) From: Bob Hazen
Thanks Dave - good point.  I'm pretty good about doing this, though.  My 
roast log has a place where I can show I ran the cleaning cycle after each 5 
entries.  I don't suppose it would hurt to run a couple cleaning cycles in a 
row.  I'll see if it helps.
Bob


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