Hey all,

We are opening our first shop and are putting in a small retail roaster.  My question is about ventless roasters.  I saw some (could have been sample or 1 pound) probat small roaster that was not vented in a cafe recently.  I remember at a past coffee show something about ventless roasters being displayed.  If anyone has any information, contacts or we sites to direct me to to help learn more that would be great.  I would think a 5 pound Diedrich (the one we were heavily considering) gets you a better more consistent product, but not having to vent a roaster would be a huge help to us.  Thank you for the input

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Although saving money is always a bonus that is certainly not the main goal. We are looking for spots in NYC and venting is a real problem in many possible locations. That is why the idea of ventless came about. I would love to use a Diedrich, but I just wanted to weigh all the options
I had no idea Diedrich made such an animal....
Do yourself and your customers a favor. Put in a vent. It won't cost that much and there will be plenty of fresh roast smell to go around with a vent. I use a 5 kilo Probat. See my website.
Joe
Venting is often a problem in large citys like NY. I was looking into building an afterburner myself just in case I had a problem with local codes. As a former welder I would not hesitate. Of course NG (natural gas) consumption would increase some. ....
Joe

David Finkelstein said:
Although saving money is always a bonus that is certainly not the main goal. We are looking for spots in NYC and venting is a real problem in many possible locations. That is why the idea of ventless came about. I would love to use a Diedrich, but I just wanted to weigh all the options
What you may be looking for is something like the Green smokeless ventless Revelation US Roaster Corp is/has devoloped.
In Indonesia we do not use an afterburner, no local requirements to do so. in Auckland, NZ we DO have an afterburner although there is no local body/city ordinance requiring use of an afterburner. On my recent visit I spent time with my friends in the coffee centre of Wellington (cheers Eddie and thanks Geoff!) where i was suprised to find coffee aroma thick and sweet blowing in the wind. No afterburners being used. On return to Auckland I immediately turner the unit off and the same day the noticeable influx of new customers attracted by the smell of roasting coffee had to be seen to be believed!

Obviously it is a wee bit different being a cafe/roastery (in NZ and Indo we roast seperately from the pure cafe locations) as smoke in the eyes can be a bit off-putting for diners. However I think that if possible utilising the intoxicating aroma of roasting is imperitive and can be a huge booster for your business

Joseph Robertson said:
Venting is often a problem in large citys like NY. I was looking into building an afterburner myself just in case I had a problem with local codes. As a former welder I would not hesitate. Of course NG (natural gas) consumption would increase some. ....
Joe

David Finkelstein said:
Although saving money is always a bonus that is certainly not the main goal. We are looking for spots in NYC and venting is a real problem in many possible locations. That is why the idea of ventless came about. I would love to use a Diedrich, but I just wanted to weigh all the options
I hear a lot of good things about USRC Mike...I willcheck this out. Cheers, AE

miKe mcKoffee aka Mike McGinness said:
What you may be looking for is something like the Green smokeless ventless Revelation US Roaster Corp is/has devoloped.
Alun,
I have been to Mikes shop and seen his roaster in action. At this point I do not see a better option for my next/ more production oriented machine.
Alun, If you ever get to visit our neck of the coffee planet let Mike and friends give you the NW Java tour.
Joe
--
Ambassador for Specialty Coffee and palate reform
cheers Joseph, thanks and I will do. Same of course for you-if visiting our little corner of paradise :))

Joseph Robertson said:
Alun,
I have been to Mikes shop and seen his roaster in action. At this point I do not see a better option for my next/ more production oriented machine.
Alun, If you ever get to visit our neck of the coffee planet let Mike and friends give you the NW Java tour.
Joe
--
Ambassador for Specialty Coffee and palate reform

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