HomeRoast Digest


Topic: update on fluid bed roaster (8 msgs / 226 lines)
1) From: Michael Walls
I made alot of progress yesterday.  The beans where
getting caught on the top lip of the sink drain. I
purchased a brazing torch and Map gass and brazed the
sink drain to the bottom of the bowl. I also added a
crumb catcher basket to the bottom and brazed it in
place.  I heated and pounded the flat surface in the
bottom of the bowl to smooth out the flat surfaces. I
have two small cracks in the bottom of the bowl but
the bean will fall to the center without catching. 
I tried roasting with just using the heat of the stove
but it was just not enough heat. I then added an 1875
watt hair dryer in between the shop vac and the stock
pot roasting chamber.  I was able to roast 5 cups of
green beans at once to a City roast in about 30
minutes.  I have several problems to correct. The
Thermostate on the hair dryer keeps opening. I was not
able to get past a city Roast.  I will need to modify.
I was thinking of purchasing 500 degree replacemet
heating element for a heat gun from granger.  The
glass lid is lifting off the top. I used a 1 1/2 inch
incoming pipe and and 1 1/2 outgoing pipe. I plan on
updating the vent to 3 inches which would reduce the
backpreasure and allow me to vent directly outside. I
used a moist 2lb cotton bag to catch the chaff and
roasted inside on the kitchen stove with and overhead
vent. Lots of Smoke with over a pound of beans. I was
able to cool the beans very quickly by turning off all
heat and turning up air flow to max. 
Mike Walls
Columbia, SC
Do you Yahoo!?
New Yahoo! Photos - easier uploading and sharing.http://photos.yahoo.com/

2) From: rnkyle
Sounds good Mike, can you take pictures?
Ron

3) From: AlChemist John
And list some physical specs.  What cfm shop vac, etc..
Sometime around 06:13 12/7/2003, rnkyle typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

4) From: Ed Needham
I think Mike is experiencing an overdose of 'creative juices'.  That's what I
live for .
Please send or post pictures.  I'll be glad to add them to my web site.
***********************************************
Ed Needham
To Absurdity and Beyond!
homeroaster ... d.o.t ... com
***********************************************

5) From: peter zulkowski
Michael, I am impressed with your progress here! L'il ol'e me is just 
mystified by this whole process.
I took apart my pumper, and inadvertently ran the motor on 110V by 
connecting it to a light dimmer that I did not know was shorted.
Upon closer inspection of the Pumper, I was trying to figure how the air 
gets heated etc. and I hit a wall in trying to figure it out.
Perhaps it is senility setting in, but....  I can see how the air is 
sucked through the heating coil, and then it is forced into the roast 
chamber through some slots in the side and then the heated air swirls, 
and roasts the coffee and moves the beans around.
Now my question is: How does the air get into the heater part to be 
sucked through the coil and heated?
This is a sealed unit! It doesn't come in from the back, or lower side 
of the unit.. no holes there.
The whole heater/ roaster assembly is on stilts inside the case, with 
clearance to the air vents on the bottom of the case, but the 
heater/roaster unit itself seems only to have an OUTLET!
Oh my, please tell me I am missing something here.
Thanks,
PeterZ
Michael Walls wrote:
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6) From: Ken Mary
<Snip>
If you look next to the motor, you will see a ring shaped opening, this is
the suction side. The fan sucks air around the motor then blows it through
the heater coils.
If you have burned up the diodes, they can be replaced with a bridge
rectifier. You should not try to connect a dimmer directly to the motor
diodes. Dimmers create high voltage spikes even at low setting and may
destroy the diodes.
--

7) From: peter zulkowski
Just finished taking apart and inspecting a WBII. This one is easy as 
the air goes in from below, around the motor. This makes sense.
PeterZ
peter zulkowski wrote:
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8) From: peter zulkowski
This is a multi-part message in MIME format.
Thanks Ken :)
I have nearly a dozen of these poppers now, and I plan to use them while 
working on a larger unit. The list has been providing some very good 
ideas, and I am sure that everyone is roasting great coffee with what 
they are using. We had run out of my practice roasted coffee ( I am 
always practicing it seems) and C had to make some "french roast" that 
we had left over from before I started this. Whew! That stuff was so 
terrible!  Even bad home roasted coffee is better than what supermarkets 
sell. Ohhhh, we had got this batch of french roast from Sams Club, so we 
had a lot of it. Perhaps it is too old now.
Anyway, I roasted some more today. In walMart I found a deep fry 
thermometer that has a 14 inch probe, and the scale reads to 550F. This 
was under $3.00. I put 82 Gr. of beans in my WBII and stirred with this 
while I brought the temperature up to 350 F. Then I unplugged it for 2 
minutes, and the temp dropped below 300, stirring the whole time. Then I 
plugged it back in and let it go to second crack, finished after total 
time of 5 minutes 30 seconds. Smells great!  Did two more batches the 
same way. I am sure they are roasted all the way through now, although 
they were pretty good when they finished in about 3 minutes total.
Regards,
PeterZ
Ken Mary wrote:
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