Regular deep cleaning of coffee roasters is the key to ensure the quality of roasting and extend the life of the equipment, and it is necessary to develop targeted programs according to the structure and frequency of use of the equipment. The following are the specific cleaning points:
First, the core preparation before cleaning
Power off cooling: Cool the roaster to room temperature (about 2 hours) to avoid volatilization of detergent or burns caused by high temperature.
Tools and Protection:
Tools: Hard brush, copper wire brush, long handle brush, food grade cleaner, vacuum cleaner, grease.
Protection: anti-hot gloves, goggles, masks (to prevent dust and odor).
Component disassembly: Remove removable parts such as silver collector, outlet baffle and drum cover, and record the disassembly sequence.
Second, the key steps of deep cleaning
1. Drum cleaning (core difficulty)
Physical cleaning:
Use a stiff brush or copper wire brush (to avoid damaging the inner wall) to remove carbonized soybean residue, focusing on the bottom of the drum, the edge of the blade, and around the temperature sensor.
Stubborn stains can be treated locally with copper wire brush + alkaline cleaner (such as sodium hydroxide solution, concentration ≤2%), and then rinsed after 10 minutes.
Taboo: Do not use acid cleaning agents (corrosion of metal), avoid direct contact with water motor or circuit.
2. Clean the smoke exhaust system
Pipeline cleaning:
Use a long handle brush or high pressure air gun to remove oil dirt on the inner wall of the flue, and check the filter regularly (it is recommended to replace the activated carbon filter every quarter).
Fan cleaning:
Remove the fan blades and wipe the oil with a soft cloth to avoid damaging the blades with steel balls.
3. Silver collector and bean outlet
Silver skin collector: daily clean residual silver skin to prevent blockage of exhaust pipe.
Bean outlet: wipe the bean outlet baffle with a damp cloth to avoid soybean residue affecting the smooth bean outlet.
4. Enclosure and control panel
Shell: Wipe with a neutral cleaner (such as dish soap) to avoid water infiltration into the circuit.
Control panel: Wipe the keys and display with a damp cloth. Alcohol (corrosive plastic) is prohibited.
5. Lubrication and calibration
Bearing lubrication: Apply food-grade grease (such as white oil) to the roller bearings to reduce friction.
Temperature calibration: Use an infrared thermometer to verify the accuracy of the sensor. The error should be ≤±2 ° C.
Third, cleaning frequency recommendations
Small roaster: clean drum and silver collector after each batch, deep cleaning smoke exhaust system weekly.
Medium roasters: Clean key components daily and deep clean rollers after every 2 batches.
Large roasters: Deep cleaning weekly, check exhaust system and sensor after every 5 batches.
Fourth, common problems and solutions
Cylinder inner wall odor residue:
Cause: detergent residue or oil dirt is not removed.
Solution: Increase cleaning time or neutralize alkaline residue with citric acid solution (food grade).
Poor smoke discharge:
Cause: oil build-up in the flue or blockage of the filter screen.
Solution: Clean the flue with a high-pressure air gun every month, and replace the activated carbon filter every quarter.
Temperature sensor failure:
Cause: Dust accumulation or aging of the sensor.
Solution: Clean the sensor surface with Q-tips every quarter and calibrate the accuracy once a year.
Fifth, professional advice
Detergent selection:
Use food-grade alkaline cleaners (such as ProSoC) in preference to chlorine-based cleaners (which corrode metals).
Grease selection:
Make sure the greases comply with NSF H1 standards (e.g. Kluber, Fuchs brands) and avoid using industrial grade greases.
Safety protection:
Wear anti-heat gloves when cleaning to avoid copper wire bristles, and clean thoroughly with a vacuum cleaner after cleaning.
Sixth, verification after deep cleaning
Sensory verification: the inner wall of the cylinder has no oil stains, no odor, and no black smoke discharge from the exhaust port.
Data verification: Temperature sensor error ≤±2 ° C, fan speed fluctuation ≤5%.
Operation verification: the roller rotates smoothly, and there is no soybean residue at the bean outlet.
Seventh, long-term maintenance suggestions
Establish cleaning files: record each cleaning time, detergent dosage, parts replacement.
Regular training: Organize employees to learn cleaning standards every quarter and improve operation standards.
Technology upgrade: Consider installing automatic cleaning systems (such as silver skin automatic collection devices) to reduce the frequency of manual cleaning.
Through the above systematic cleaning process, it can effectively extend the life of the roaster by more than 30%, reduce energy consumption by 15%-20%, and ensure the stability of coffee flavor.