Dump Smoke when roasting in retail environment.
My shop is about to start roasting to order and I am wondering how other shops deal with dump smoke in their shop. We will be using the Ambex ym-2.
Replies to This Discussion
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Permalink Reply by Mike McGinness on
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Installed exhaust fan on a switch.
BTW do you mean roast to order for pick up later, or roast while they wait? If while you wait roaster will have to be running pre-heated to charge temp all the time... Or just roast to order while you wait specific times days of the week maybe.
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Permalink Reply by Bwynn on
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Mike, thanks.. Where exactly did you put the exhaust fan? Is its 2 feet above the roaster ? Can you take a picture for me? Thanks. Yes we are roasting to order but at certain roast times. 11am and 4pm.
Thanks.
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Permalink Reply by Matt B on
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Not to be a wise ass, but don't roast so dark.
And a 2 kilo really isn't going to put out much smoke anyway.
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Matt B said:
Sock Saunders Dark Roast Hmmm, an offering from your webpage. Guess your exhortation to not roast so dark wasn't being a wise-ass just being a hypocrite...Not to be a wise ass, but don't roast so dark.
And a 2 kilo really isn't going to put out much smoke anyway.
Guess what, if roasting indoors even small 1/2LB sample batch size you'd be wise to have active exhaust ventilation, especially if in a retail environment.
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Permalink Reply by Tyler Stevens on
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Matt B said:Not to be a wise ass, but don't roast so dark.
And a 2 kilo really isn't going to put out much smoke anyway.
I agree. I roast on an Ambex as well, even on 20 lbs of coffee there isn't that much smoke. I think you may want to evaluate your roast levels. I don't know what your clientel is like, but if you find the right coffees you won't need to roast all of the life out of them... But ventilation is always a good idea... Keep it up though man, I love to see shops roast there own coffee!
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Hello, could you please give me more information about the ambex ym-2 with the price.
thank you.
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Contact (click) Ambex and they'll have the most current information for you.
zouaoui zazou said:Hello, could you please give me more information about the ambex ym-2 with the price.
thank you.
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Permalink Reply by Bryan Wray on
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Okay, just to clear up all of the BS that is flying on this thread, beans start to produce smoke at first crack in most cases. When the seam/crack whatever you call it opens up and releases chaff is when smoke really starts. Of course the thick dark smoke comes when the cell walls really start to deteriorate, but smoke happens right around 400F. If you are roasting 20lb batches without a lot of smoke I'm more scared of your roast levels than Bwynn's.
Not totally sure how/when the cooling tray fan starts up on a YM-2, and not curious enough to go looking through spec sheets, but you should get a little relief from that fan. Regardless, Mike and I roast in a retail space and smoke is an issue at times. On 430(ish) drops there isn't that much smoke, but for some people *any* smoke is going to be a big issue.
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Bwynn, how high are your ceilings? It might not matter at all if they are 10-12 feet. I've roasted in quite a few different retail spaces so I'll shoot some ideas your way, but let me know what we're working with.
-bry
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Permalink Reply by luke hudek on
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We roast on a 6lb San Fran, and we use a small exhaust fan and roast near a window to help disperse it...it does the job just fine for us. Granted, I do not know how bad the dump smoke is on your machine.
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Permalink Reply by Brady on
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Worth noting that, depending on your location, you might get other benefits from lots of ventilation. We used to regularly patronize a little roaster/cafe in a pedestrian mall, and stopped more often due to the smells of the smoke they kicked off.
Of course, this might create issues with your neighbors, so YMMV.
Good luck.
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