Hello everyone,


I just moved my roaster to a new town and there is some concern regarding the smoke emitted from the roaster. The issue isn't pollution, but rather the nuisance smoke can cause. Anyone out there fitted there exhaust with an exhaust fan like the ones used in restaurants? Would that even work? Thanks for any and all input. Oh and yes, cost is a factor...big factor.



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Hi Tony,
Many roasters have raised pipes to get the smoke to move better out of the area.
Also several have installed extra fans on the roof to blow across the pipe to add air
so the smoke is not as thick.

Every area is different and then you have a buget, but this fans needs to be able to
be mounted on the roof, and then have a contact wired to the roaster so it turns
on when the roaster is on. Also you do not what to affect the roasters airflow so
do not install it to blow into the roasters pipe. A fan with a nossle that could be pointer to
sweep the smoke at the exit of the pipe with out blowing into the pipe or greating a sucktion
is wat you are needing, I would install a fan that has at least 4 times the air flow of the roasters fan
or more like up to ten times.

The Key is to dillute the smoke with fresh air and move it out of the area make sure the air flow is moving it higher.

I do not have much time to follow the forms for the next coupole of weeks on this you, are welcome to
call me for more details.

Dan, \US Roaster Corp.

Dan's ideas of getting the smoke as high as you can is great. An extra fan and additional smoke stack are not cheap but a whole lot less than an afterburner. Depending on the weather and how the wind is blowing, your neighbors will smell roasting smoke.

I would suggest that you visit with some of your neighbors and explain what you're doing. Hopefully an open approach will help avoid problems. The roasters where I live that are within the city limits have all been visited at one point by the fire department and other law enforcement. We do not have an afterburner requirement on the books, but with enough complaints that may change.

We have our roaster in an industrial park outside the city limits and have also 'enjoyed' the visit of law enforcement. One big reason for this was another tenant from somewhere in the area reported us for what they thought was illicit drug manufacturing. Still can figure that one out. Although in this situation, I do not think I could have foreseen this one coming, I've since spoken with many of my other neighbors and have not had problems since.

Best of luck with your new move.

Chad Kimm
Seen this set up in Minneapolis!
I roast in the country but have kept this in mind incase we ever move into the city.
forget who the roaster was but could dig around and find out if you want.

He had the same concerns and this eliminated the visual smoke.
roast at night. a strong fan could increase airflow with thru pull no?

Just fit an extra fan to underside of cooling tray and return smoke into roastery. No nuisance for yourself only then

The thru pull, I think, would depend on the height of your stack, it could be a benefit if you have very tall stack.
And with a simple switch you could turn it on for when it is really needed; your last few minutes of the roast!

Blowing smoke into your roastery seems a little........ I just wouldn't want to do it.... that was a joke wasn't it??

greg costello said:
roast at night. a strong fan could increase airflow with thru pull no?

Just fit an extra fan to underside of cooling tray and return smoke into roastery. No nuisance for yourself only then
Tony, I have a very efficient Probat 5L so during the roast all smoke/gasses go up the chimney. When I remodeled this place I put in a very high volume fan that is designed to vent an entire house. Not cheap but I'm sure you find even a squirrel cage type to move a large volume of air from above the roaster to catch the smoke on drop. If I have no customers I don't even turn it on. You may need to design a hood or catch funnel of some type to steer the smoke to the fan. I was a general contractor so I don't hesitate to tackle jobs like this myself.
-- Ambassador for Specialty Coffee and palate reform.


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