Coffed SR 3 User manual
Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67)214 2629, www.coffed.pl
Operation Manual
Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67)214 2629, www.coffed.pl
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is in conformity with the following European directives and standards :
machinery directive $**&3'$34,
low voltage directive -5$**&3)634,
electromagnetic compatibility directive $**'37*%34
gas appliance directive 8$**)37'$34
What is equivalent with fulfilling the following standards:
1. PN – EN ISO 12100
2. PN – EN 349:1999
3. PN – EN 60204-1
4. PN-EN 125:2013
And that it has been manufactured according to the technical documentation stored by Coffed
BDH
Piła, Poland,5 January 2018r.
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(Damian Elcessor – Coffed BDH owner)
Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67)214 2629, www.coffed.pl
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1.1 Information about the operation manual 4
1.2 Liability and warranty 4
1.3 Safety precautions while operating the equipment 4
1.4 Intended use 5
1.5 Hazard indication symbols on the machine 5
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2.1. General characteristics of the equipment 6
2.2. Technical description 6
2.2.1 Roaster with cooling bin and control panel 7
2.2.2. Chaff cyclone 8
2.3. Commissioning and connecting to the installations 9
2.3.1. Electrical installation 9
2.3.2. Gas installation 9
2.3.3. Exhaust installation 9
2.3.5. Start-up 9
2.3.6. Drum gap setup 9
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3.1. Control panel 10
3.2. Roasting coffee 11
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Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67)214 2629, www.coffed.pl
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This manual is an integral part of the equipment and it needs to be stored in the place
where the equipment is being used. The persons installing, providing maintenance, cleaning or
using the equipment should have constant access to the manual. The manual should be used by
qualified personnel only. The knowledge of and compliance with all safety and operating
instructions is essential for safe and proper operation of the equipment. In addition, when using
the equipment all the local regulations regarding health and safety precautions should be
observed.
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Personal injury or property damage liabilities and warranty claims are void if they occur as a result
of:
- misuse of the equipment
- wrong installation, commissioning, start-up, maintenance or handling of the equipment
- use of the equipment with damaged or faulty functioning of the protective and safety appliances
- not abiding to the precautions in the manual
- making unauthorized changes (including construction changes) in the equipment
- installing additional parts that have not been tested and authorized by Coffed
- making changes in the gas burner that modify the burner manufacturers - set creation of the
flame
- insufficient control of the elements, that can wear
- unprofessional repairs
- using the equipment despite being faulty
- using inappropriate fuel
- defects of the power cords that are not a part of the equipment
- using parts that are not original parts supplied by Coffed
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The data referring to the safety of operation are in relation to European Union legislation
that was in effect at the date of the equipment’s production. If the equipment is used in industrial
conditions, the user is obliged to check the accordance of the recommended safety measures with
the current regulations and to comply to the newest rules.
If the equipment is used outside the European Union, the user should abide to the health
and safety regulations of the place where the equipment is installed. The specific environmental
guidelines also need to be respected.
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Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67)214 2629, www.coffed.pl
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The equipment is working safely only when it is used for its designed purpose.
The SR3 coffee roaster is designed for coffee roasting only and it is forbidden to use it to process
other products. During the roasting process green coffee beans are roasted, the final product are
roasted coffee beans.
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1
High voltage – it is prohibited to open the marked door without
disconnecting the machine from electricity.
2
Hot surface – it is prohibited to touch the marked surface, when the
machine is working and immediately after switching off the machine.
Operation Manual SR3
Januar 2018 Page 6
Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67) 214 26 29, www.coffed.pl
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The SR3 coffee roasting line has the following parameters:
Efficiency: 17$D==#!1.
Roasting time : %($* #1/!.
Batch size: 7 - D==#!1/!.
The line needs gas, electric and compressed air supplies in order to work properly, the
requirements for the lines:
Fuel: -+838(6*#=
Gas pressure: :G%*/
Gas line diameter: H #!.
Gas consumption: *$D=3/!.
Electric voltage: $*56*"A-7+B
Maximum power consumption: )
Exhaust chimney diameter: %*
Total weight: 7%*D=
Space required: 6*$
Recommended celling height: $**!
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Operation Manual SR3
Januar 2018 Page 7
Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67) 214 26 29, www.coffed.pl
The SR3 coffee roaster consists of the following elements:
7
1A. Control Panel 1B. Green coffee hopper 1C. Inlet Flap
1D. Droom door 1E. Cooling bin (integrated) 1F. Cooling bin Flap
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Operation Manual SR3
Januar 2018 Page 8
Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67) 214 26 29, www.coffed.pl
Pic.2 Roaster with cooling bin and control panel overview
This is the main part of the SR3 coffee roasting line. Green (raw) coffee is processed inside
of the roaster. The beans are poured into a metal drum revolving above a gas burner and heated
to a certain temperature (ca. 200ºC). In the result of the process roasted coffee beans are
produced (the main product), a significant amount of coffee chaff is also released and drawn out of
the drum through the exhaust system.
All the media connections (electricity, gas) are located at the back of the roaster. The media
need to be connected before starting to work with the machine.
The integrated cooling bin is used to rapidly cool down the coffee immediately after finishing
the roasting process. The cooling bin is equipped with a separate fan to suck out the hot air and
stirring arms, that ensure the coffee is evenly cooled.
The control panel is equipped with buttons, knobs and temperature regulators, that enable
the operator to control all the functions of the roaster.
Measurements:
Height: 1000mm
Width: 643mm
Length: 1244mm
Weight: 150kg
Operation Manual SR3
Januar 2018 Page 9
Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67) 214 26 29, www.coffed.pl
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Pic.3 Chaff cyclone
The chaff cyclone which is connected with the roaster’s exhaust system, separates the chaff from
the exhaust fumes and collects it into a wheeled bin underneath it. The chaff can be then disposed
of, and the fumes are directed into the chimney duct.
Measurements:
Height: 1210,5mm
Width: 338mm
Length: 359mm
Weight: 30kg
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Operation Manual SR3
Januar 2018 Page 10
Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67) 214 26 29, www.coffed.pl
The commissioning of the SR3 coffee roaster line usually takes place at the customer’s
premises, after COFFED technicians install and assemble the machine. The coffee for the
commissioning needs to be supplied by the final user, unless stated otherwise in the purchase
agreement. The commissioning test encompasses a mechanic test (that checks all the mechanical
parts and their controls) and a technological test. The technological test covers roasting one batch
of green coffee under production conditions.
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The SR3 coffee roaster is equipped with a three-wire main power cable (L1, N, PE). The
voltage is 230V, 50Hz,
If the local regulations require electric measurements to be made, they need to be performed by
authorized personnel with the necessary qualifications.
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In order for the SR3 coffee roaster to work properly, LPG or natural gas source needs to be
connected. The gas train diameter is ½ inch.
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The final user is obliged to connect the SR3 coffee roasting line to an exhaust installation
according to the guidelines provided by the line’s manufacturer. An additional COx detector needs
to be installed if the local regulations require that. The chimney diameter is 79mm.
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After all the above media (points 2.3.1. – 2.3.4. are connected) the SR3 coffee roaster can
be started. The main power switch is located on the back of the roaster near the control panel.
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The delivered machine has the drum gap set up for roasting coffee.
A wrench used for setting up the gap between the drum and the front plate of the roaster is
delivered with the roaster (turning it right widens the gap, turning it left closes it). When the roaster
is cold, and green coffee is poured into the drum, particles smaller than 2mm may fall underneath
it. This should stop after the roaster is warmed up.
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Operation Manual SR3
Januar 2018 Page 11
Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67) 214 26 29, www.coffed.pl
49-4+
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The SR3 coffee roaster is controlled via a control panel. All of the control elements are located
on the console (pic. 4). The functions are operated via respective buttons and knobs. The
temperatures inside the roaster are displayed on the respective regulators.
Pic.4 Control panel overview
1
Exhaust air temperature
2 Coffee temperature. There is a possibility to set a temperature that will
turn on a buzzer
3
Main emergency switch
4
Burner Power
5
Cooling Fan On/off
6 Error
Operation Manual SR3
Januar 2018 Page 12
Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67) 214 26 29, www.coffed.pl
7 Steering On/off
8 Burner error reset
9
Cooling bin on/off
10
Burner on/off
11
Cooling arms on/off
Pic. 4 Control panel overview
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The SR3 coffee roaster is operated using the the control panel.
All the control elements are located on the Console.
The following steps need to be undertaken in order to produce roasted coffee:
1. Switch on the power by turning the main power switch into the “I” position.
2. Switch the roaster’s drum and exhaust fan by pressing button “8”
3. Start burner by pressing button ”9”.
4. Heat up the roaster to the desired temperature of ca. 200 oC – the temperature of the drum is
showed on the temperature regulator.
5. Weigh the desired amount of green coffee (1-3kg) and pour it into the green coffee hopper (1B)
(the inlet flap (1C) needs to be closed).
6. When the temperature inside of the drum reaches the desired level open the inlet flap (1C) and
release the green coffee into the roaster’s drum.
7. Roast the coffee, the speed of the process is related with the burner power, adjust it accordingly
using the controls “4”. The target temperature of the coffee should be ca. 180-200 oC depending
on the green coffee beans type and the desired color level/taste of the coffee.
8. Turning on cooling bin and arms with button ”5” and ”11”.
9. Dump the coffee into the cooling bin (1E) by opening the drum door (1D)..
10. The cooling of the coffee takes up ca. 5 minutes. During the cooling phase the next batch can
be put inside of the roaster’s drum to be roasted (as in points 6-8)
12. To release the coffee from the cooling bin open the cooling bin flap (1F) so the coffee can be
moved into a previously container (i.e. bucket, box, bag).
Operation Manual SR3
Januar 2018 Page 13
Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67) 214 26 29, www.coffed.pl
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• Checking the transmission elements
• Checking if the flaps and other moving elements are working properly
• Cleaning and greasing the moving elements
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• Checking that the emergency stop buttons work properly
• Controlling the temperature indication elements
• Visual control of the electrical cabinet
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Activities performed by persons with the required qualifications and if the regulations do not
specify exactly the time period, not less often than once a year:
• Electrical installation - checking the short circuit loop and insulation resistance of the power
cord
• Gas installation - checking the gas system's tightness and correct functioning of the flame
control and ignition system
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Main bearing should be greased with special temperature resistant grease. After removing
the front cover of the bearing the operator should grease the bearing and then put the cover back
in its place.
Operation Manual SR3
Januar 2018 Page 14
Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67) 214 26 29, www.coffed.pl
6-8
The SR3 coffee roasting line will not work due to the emergency switch being pressed, a defect or
inappropriate regulation.
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The safety devices included are an EMERGENCY STOP buttons and a MAIN SWITCH. Each of
them allows the machine to be shut down at any time during operation.
If the machine has stopped, check if the EMERGENCY STOP button has not been pressed or that
the power supply has not been interrupted.
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After determining which motor has stopped or cannot be switched on, check the safety devices.
They are located in the electrical cabinet.
Check whether the overcurrent switches and / or the thermal triggers have tripped. If you have not
noticed any problems with the above mentioned electrical devices, check the control system and
diagnose the cause of the fault.
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Check if the gas flows into the system and then whether the ignition system is working
properly or not.
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This can be a sign of gas interruptions, insufficient pressure or malfunction of the flame
control system. First check the gas supply of the burner.
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As soon as the personnel handling the appliance smells the gas, immediately switch off the
appliance with a main switch and ventilate the room. In the event that these actions do not work,
close the main gas valve on the power supply of the device and call the person having the
required authority and equipment to check the gas system tightness.
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Determine where the sounds come from during operation, and then check that there are no
malfunctions requiring immediate intervention.
Operation Manual SR3
Januar 2018 Page 15
Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67) 214 26 29, www.coffed.pl
&+
Before any interference in the device, turn off the power. Repairs should be carried out by
personnel of the appropriate knowledge and, if required authorizations. When replacing used
items, new parts must be used. It is permissible to use alternatives of other manufacturers, where
they are identical parts in principle of operation and dimensions.
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Operation Manual SR3
Januar 2018 Page 16
Coffed BDH, ul. Ceramiczna 28, 64-920 Piła PL, tel 48 (67) 214 26 29, www.coffed.pl
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At the end of its service life, the old appliance must be disposed of in accordance with the
applicable national regulations. We recommend contacting a specialist company or contacting the
disposal unit in the municipality.
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