Timely maintenance of your roaster is essential to ensure reliable, smooth operation, helps to avoid unforeseen situations, ensures consistent productivity and efficiency, and is crucial for safety.
Your roaster is more than just a machine; it is the heart and soul of your coffee business. Keeping it in top condition is not just good practice, it’s the key to your success.
Create a maintenance schedule
The first step in creating a maintenance schedule is to be preventative. Start carrying out preventive maintenance as soon as possible, don’t wait for problems to arise. Develop a cleaning schedule and you will minimise the need for additional maintenance. Write down daily, weekly, monthly and annual checklists in the schedule.
Daily cleaning
Daily cleaning is crucial in preventing the accumulation of coffee oils, coffee dust and husks, which can affect the quality of freshly roasted coffee and even cause a risk of fire.
The first item on your daily list should be a safety protocol for shutting off gas and electricity. Only then you can start cleaning. Empty the cyclone’s husk container and vacuum around it, as well as clean the husk container under the drum. Clean the outer surface of the roaster and the general area.
Weekly maintenance tasks
Clean the cooling sieve once a week. To do this, unscrew the screws on the sides of the lower part of the cooler, remove the door, vacuum it with a vacuum cleaner, put the door back in its original position and screw it on. We also recommend cleaning the surface of the cooling sieve with a suitable cleaning agent. We recommend vacuuming the area around the ignition burners on a weekly basis.
Monthly maintenance tasks
Disassemble and clean the ventilation system and cyclone with a special brush, where fires are most likely to occur. Thoroughly clean the husk container. Lubricate the drum bearings.
Annual tasks
Check the dirt level of the hot air fan and cooling fan blades and clean them if necessary.
Service and maintenance have a direct impact on your success. Create a realistic schedule with appropriate frequency. Train yourself and other staff to meet quality standards when cleaning. And most importantly, make your workplace safe for employees, customers and their taste buds!
