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Topic: Drum & forced air >was Re: +Sumatra and a Newbie (7 msgs / 254 lines)
1) From: R.N.Kyle
Yes please take some pictures.
Ron Kyle
Anderson SC
rnkyle

2) From: john kangas
<Snip>
Working on it! Not really a bbq roaster, but propane heating forced air into 
a solid stainless drum with air exiting into a chaff catcher. I think the 
design might actually work now. Making a drum rotate, introducing heated air 
through a perforated tube, then catching the exhaust isn't hard, until that 
adding/dumping beans part.
Parts are starting to appear, I just swiped some scrap polished 14g 
stainless from work, and took it to another shop, where I could borrow the 
plasma cutter compass to cut an end cap and a soon-to-be cone shaped end. I 
think our brake press expert is convinced to bend the cone next week, with a 
little roasted-coffee leverage.
I should be able to borrow a digital camera if anyone's interested in 
pictures.
John
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3) From: floyd burton

4) From: john kangas
<Snip>
Kind of... One end's got the shaft to the motor, the other end has a hole in 
it for a 1.5" perforated tube, oversized so it exhausts around the tube. I'm 
thinking the perforated tube could sit stationary, and the drum would be 
moved to add or dump beans. A trapdoor could even be added at one end to add 
beans through, that could simplify things a bit if it needs preheating.
I need to go see how the rotisserie gadgets attach/detach. I've also got a 
couple guide rollers for some form of tooling lying around, the hot air end 
of the drum could be supported by those.
Here's a really bad picture, if the description's not making sense.
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<Snip>
6.5ish inches diameter, by 11.5ish inches long, 4 full length angled 
fins/vanes. How deep shold these be? 1/2 inch sound good?
<Snip>
I'm not quite that far yet, I've got a piece of pipe, and two round pieces 
of stainless sheet.
John -Vancouver, Wa.
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5) From: floyd burton
I follow your description of how the bean theif will work.  Plan to do mine
in a similar way-just do it around the shaft and hope I don't get it caught
in the vanes/fins.  Some people were talking about how beans could become
stratified-so I broke my fins/vanes into two parts and staggered them and
also included a couple of 3/4" ones and the rest 1 1/4"-made them out of
angle iron and put 5 on one end and 4 on the other-they overlap a bit. I am
also looking for a way to measure the air temp inside the drum-got a good
temp gauge just above the drum but it would be good to know what's going on
inside-think I will use a long TC type hooked to a digital readout.  Have
two large shelves on either end to hold stuff.  The trap door works well to
load the beans-do that at 250F. Handling the hot drum even at 450F+ with
welders gloves is no big deal-can feel the heat but it's not bad.  What is
bad is all the smoke and suet-maybe most of that came from my way over
roasted first batch.  But if your roaster does not have a way to control or
direct the smoke-a particle mask may be in order.
Only horse back operation is unloading the beans-have to pull the roasting
drum out of the grill and hang it from a hook on a chain to a hook onthe
motor end of the drum shaft.  On my second roast the hook on the chain got
tangled and here I was holding/balancing vertically by the shaft a 20#+ 450F
drum while untangling the chain.  Not fun.
By the way the coffee is fantastic-even though it was made from the cheapest
Col Narino to be found-it has that round soft flavor that I am after-no more
quick HWP air roasts for to bite my tongue.
Guess now is the time to think about ordering beans a pallet at a time.

6) From: john kangas
<Snip>
Bean theif!!? :-O
<Snip>
That's one advantage of the hot air thing, I may just stick a thermometer 
to/through the side of the drum, and read it on its way around.
John
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7) From: Ed Needham
'Bean thief'.  I think they call that a 'tryer' on commercial roasters.  It's
a half tube that is inserted into the drum to catch beans.  A roaster would
catch beans at different roast points and cup them to figure out the best
roast profile.  It's also used to let them see what the beans look like
during a roast.  When it's not in use, it is inserted, but turned over so it
won't catch beans.
Ed Needham
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