Coffee Laboratory Sample PRO 100 Series User manual

OPERATING MANUAL
Sample PRO 100 Series
Gas Heating
Applies to Versions:
SPG1, SPG2*, SPG4, SPG6
NOTE: All roasters heated by gas in the ‘Sample PRO 100 Series’ are modular
and this manual applies to the entire series. Please also refer to the ‘Technical
Manual’ supplied with each specific model.
Copyright: All rights to this technical documentation reserved. This documentation is
intended only for the personal use of the owner of the roaster. No part of the technical
specifications, drawings and illustrations contained in this documentation may be
reproduced, circulated or used for the purpose of competition or disclosed to others
without the express written permission.
*Illustration in this manual: SPG2 model
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Coffee Laboratory 589 Rappahannock Drive White Stone Va 22578 TEL [phone]
www.coffeelabequipment.com

    "!!   
WARNINGS
1. This appliance is not intended for use by persons (including children)
with reduced physical, sensory or mental capabilities, or lack of experience
and knowledge, unless they have been given supervision or instruction
concerning use of the appliance by a person responsible for their safety.
2. Children should be supervised to ensure that they do not play
with the appliance.
1. Care is needed when handling during maintenance.
2. If the supply cord is damaged it must be replaced by a qualified person in
order to avoid a hazard.
1. Introduction SPG2
The Sample PRO 100 G2 is a coffee roaster used for roasting small batches of
coffee and consists of 02 roasting drums with a capacity of up to 100g/ batch
(green beans). This roaster is heated by gas and is fitted with a cooling sieve.
CONTROL ELEMENTS
Drum handle
Hopper
Cooling tray
Ignition Switch
Gas control dial
Digital controller
Power Switch
Air ventilation knob
Coffee Laboratory 589 Rappahannock Drive White Stone Va 22578 TEL [phone]
www.coffeelabequipment.com

2. Operation Principle
Coffee beans are fed into the front hopper of the roasting drum. Coffee beans
are rotated and mixed continuously in the drum and roasted evenly. Below the
roasting drum lays the gas burner. 8 nozzles per drum supply heat.
Air ventilation sucks out the hot air and chaff during the roasting process.
Roasted coffee is finally discharged into the cooling sieve.
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3. Preparations
- Unpack the product carefully and place on a stable flat counter in a dry area
away from water or water splashes. Remove all plastic wrap from the product
and ensure the drum is entirely clean and empty of packaging residue.
NOTE: For SPG1 models, remove the carry-lid of the machine by unscrewing
the knobs on each side of the machine. Slide the lid forward and gently remove
from the machine.
-Connect the main plug of the machine with a 220-240V and 50Hz power source.
Make sure the wall socket is fitted with an efficient ground contact.
DO NOT plug the appliance into the supply mains if a ground system is not
available in mains socket and was not positively checked to be in compliance
with national/ local electrical models.
IT IS COMPULSARY TO GROUND THE APPLIANCE. Do not use extension
cables, plug adapters for multiple sockets, or makeshift connections.
The amount of Hz supplied to the machine determines the speed of the drum
and all machines come with a standard cogwheel sized to achieve 60RPM.
NOTE: Running the machine in a 60Hz environment means the drum speed is
20% faster. In this case please contact the vendor for supply of a larger
cogwheel.
- Switch on the machine using the main power switch (red color) and check if the
machine is rotating.
NOTE: For SPG1 models, verify that the cooling fan at the exhaust in the back
of the machine is working.
DO NOT FILL ANY COFFEE BEANS INTO THE ROASTER YET. Switch off the
power again.
Coffee Laboratory 589 Rappahannock Drive White Stone Va 22578 TEL [phone]
www.coffeelabequipment.com

3.1. Preparations gas connection
-Connect the gas supply pipe with the roaster connection situated at the back of
the machine.
-The roasters default setting is for propane gas and the pressure before burner
should be 30-50mbar.
NOTE: Only authorized gas fitters may fit and vent the gas pipe prior to initial
ignition of the burner. There are 8 burners with with injector and safety pilot.
The burner is suitable for several types of gas, as far as the special nozzles are
incorporated and a specialist adjusts the corresponding gas pressure.
WARNING AND SAFETY
Unburned escaping propane gas cannot be noticed by smell. Propane gas is
heavier than air and can form explosive mixtures on the ground. Place the liquid
gas cylinders as specified in the safety instructions of the gas supplier.
Keep away from direct sunlight. A shut off valve on the gas supply pipe must be
easily accessible at all time. Improper gas connections can cause serious
accidents through fires and explosions. Only allow authorized, qualified gas
fitters to connect the gas pipe. Prior to initial commissioning of the roaster, the
gas installation must be tested for leaks. The pipe must be vented in a safe
manner.
- After successful connection of the gas supply, switch on the power and verify
that the digital controller is functioning and set to the desired temperature. The
smaller temperature indication in green color is the set temperature. Actual
temperature is indicated in red and is displayed larger. Once the set peak
temperature is reached, the gas supply will automatically shut down by
activating a solenoid valve.
NOTE: the reading is bean/ air temperature measured inside the back of the
drum. Set the desired temperature by pushing the appropriate button on the far
left side of the controls. Be careful not to enter a different program by pushing
the wrong buttons. (For more information and problem solving please visit the 3rd
party suppliers website and download the appropriate user manual).
NOTE: For SPG1 models connect the flexible exhaust pipe to the machine if
required and point into desired direction.For all SPG2, SPG4 and SPG6 models
connect the flexible exhaust pipe to the top of the supplied cyclone input. Then,
carefully screw the supplied motor onto the top rim of the cyclone with the
supplied tools. Install the second exhaust pipe to the output of the cyclone, and
point into the desired direction. Plug the cyclone into power and verify that it is
fully functional.
Coffee Laboratory 589 Rappahannock Drive White Stone Va 22578 TEL [phone]
www.coffeelabequipment.com

- Make sure the bean filler is ready (to fill the beans into the roaster) and cooling
tray is in place.
- Unpack the timer and spoon from the maintenance kit.
- In the event that your machine is supplied with an additional thermocouple,
connect the output wire to a data bridge and data logging software of your
choice.
- You are now ready to perform your first sample roast!
NOTE: We highly recommend you season the drum by initially roasting a batch
of coffee dark in order to clean the drum thoroughly and add oils to its surface.
4. Operating Instructions
NOTE: For all SPG2, SPG4 and SPG6 drum models switch on the cyclone
before igniting the gas. Always make sure that the cyclone is switched on prior
to roasting.
- Switch on the ignition of the desired drum(s) and open the gas supply via the
gas control dial. Re-confirm that the air ventilation knob is pulled out to enable
air suction through the drum. Recommended setting: initially half open, then fully
open after “yellow stage” or “1st cracking” of beans.
- Wait until the roaster reaches the desired roasting temperature.
Default setting: 220C.
- Fill exactly 100g of beans into the hopper with the bean filler. Set the gas
control dial to achieve a roasting time between 8-12 minutes.
- During the roasting process, from time to time use a spoon to sample and
monitor the degree of roasting from the hopper.
- After obtaining the desired result, turn the gas control dial clockwise to shut
down the gas supply. Push in the airflow knob to enable air underneath the
cooling trays. To discharge the batch, lift the drum handle of the appropriate
roasting drum up and pull forward. After emptying the roasting drum, move the
drum handle back gently. In the event that more coffee is being roasted, bring
the heat control dial back to the desired setting and ignite as necessary.
- Make sure all beans are emptied and repeat the roasting operation as desired.
-Continuously spread the roasted beans evenly by using the supplied spoon.
Ensure proper cooling within 3 minutes. Pour the roasted beans into a coffee
tray.
- Prepare for grinding and cup testing or storage as required
Note: Remember to turn off the gas supply to the machine after roasting!
Coffee Laboratory 589 Rappahannock Drive White Stone Va 22578 TEL [phone]
www.coffeelabequipment.com

5. Maintenance
- The Sample PRO 100 is specifically designed for minimal maintenance.
WARNING: Before carrying out any such maintenance work, allow the roaster to
cool down by starting the suction fan, then unplug the main electrical power
supply
- Clean the gas burners with a flat brush and vacuum cleaner as required
- Tighten the bolts of the front drum hinges from time to time and as required
- After 6 months of frequent use open the machine from underneath the control
panel and vacuum clean chaff residues out of the machine as necessary
- Lubricate the cogwheels with plenty of grease when they appear to be dry or
noisy
6. Safety Instructions
- Roasted coffee that is not cooled in time will catch fire resulting in accidents.
- Unauthorized changes to the roaster are not permitted for safety reasons.
- Do not use the appliance bare foot or if your hands or feet are damp
-Always keep the appliance dry
- Do not roast anything else but green coffee
- Do not roast unattended
- Do not touch the drum surface while operation as can get EXTREMELY HOT
IN CASE OF EMERGENCY:
- Fire in the roasting drum: Leave roasted coffee in the roasting drum; do not
empty! Wait until the roaster has cooled down.
- Fire in the cooling sieve: Switch off the main switch (power). Extinguish roasted
coffee with water.
7. Tool kit/ Accessories
1. Filler
2. Spoon to sample coffee
3. Screw driver
4. Keys
5. Halogen lights (not supplied with
gas heating version)
6. Flexible pipe
7. Plug adapter
8. Timer (not on photo)
Coffee Laboratory 589 Rappahannock Drive White Stone Va 22578 TEL [phone]
www.coffeelabequipment.com