Moustchaff or Chaffstache
Recently I performed a deep clean of our Deidrich Roaster and I was scraping out pipes/vacuuming out the inside. This is a process we do monthly while roasting around 20-30 lbs a day in our shop. I was wondering how often your shops do a full on clean out of the roaster and what, if anything, you thought was necessary to a clean roast?
The most important thing is that I realized after touring my local goodwill later that day that I had a very defined chaffstache/moustchaff in the stubble on my face that was incredibly darker than my actual facial hair, which made me look disgustingly pedo-ish. I wonder which name you like better and if you had any similar experiences cleaning.
Replies to This Discussion
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Permalink Reply by Matt Anderson on
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The trick is to tour the goodwill before and get clothes specifically for scraping pipes in :) I find that between the hard creosote flecks and the more tar like creosote globs I always get quite dirty. Usually I will get at least one chimney sweep comment from the folks in the front office.
As for how often and what, typically we do a full tear down and pipe scraping of our Probat G120 every 500 roasts. I find that the most obvious stuff gets done fairly regularly, but things like checking the oil on the motors and the fan belts and bearing grease gets forgotten about since it is all somewhat hidden from view.
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