Diedrich Roasters IR Roaster Series User manual

IR Roaster Series
Destoner
Installation and Operation Manual
2016
Diedrich Roasters LLC, 30620 HWY 200 Ponderay, ID 83852
Telephone: [phone] Toll Free: [phone] Fax: [phone]
Technical Support: [e-mail]
PROPRIETARY RIGHTS NOTICE: All rights reserved. No part of this material may be reproduced or transmitted in any form or by
means, electronic, mechanical or otherwise, including photocopy and recording or in connection with any information storage or
retrieval system, without the written permission of Diedrich Roasters, LLC.

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PREFACE
Congratulations on the purchase of a Diedrich destoner. Your destoner was
manufactured with the best materials and finest craftsmanship in order to provide years
of trouble free operation. The destoner went through a rigorous quality control check
and was thoroughly tested at the factory before shipping.
The same important safeguards listed in your roaster’s operations manual also apply to
your destoner. Please review these safeguards before operating your destoner for the
first time and periodically thereafter for continued safe operation.
Your destoner must be adjusted as needed for different coffees. The IR series destoner
has a flow adjustment by means of a slide gate.
If you have any questions on the operation, adjustments, or require other technical
support on your roaster or ancillary equipment, please contact Diedrich Roasters, LLC
208-255-7033.
1.0 ELECTRICAL INSTALLATION
The destoner can be ordered in two different models.
1. Standalone - The standalone model plugs directly into a wall outlet. The 120 volt
version requires a dedicated 20 amp circuit. The 220 volt version requires a
dedicated 15 amp circuit.
2. Automated - This model plugs into the electrical panel on the automated roaster.
It requires a dedicated circuit separate from the power needed to run the roaster.
The 120 volt version requires a dedicated 20 amp circuit. The 220 volt version
requires a dedicated 15 amp circuit. The incoming electrical connections are
made in the 6”by 6” electrical box located on the back of the roaster.
2.0 OPERATING
1. Turn on your destoner. For manual roasters; utilize the on/off switch on the side
of the destoner. Roasters equipped with the automation utilize the “Destoner”
button on the automation screen
2. Pour coffee into the receiver bin. The destoner will vacuum the coffee into the
upper bin.
3. Position a bucket or a container under the destoner chute and pull the slide gate
door open to let the coffee out of the upper bin.
4. After destoning your roasted coffee, turn the destoner off and empty the destoner
trap of any foreign material. To do this, open the spring loaded door at the
bottom of your destoner and remove the contents.

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3.0 ADJUSTMENT
Note: Before attempting any adjustments; mark the current factory settings with a felt-
tip pen. This simple precaution will allow you to quickly return to the factory settings if
needed.
Adjust the vertical slide gate (located in the destoner chute) until the flow of coffee into
the chute is approximately one layer of beans. Closing the chute too much will cause
coffee not to flow in to the air stream. A chute adjusted too far open will leave too much
coffee in the trap. Darker roasts cause the coffee bean size to expand which may
require the gate to be opened more than light roasts.
For the best results a few beans will be left behind in the in the spring loaded door at the
bottom of the destoner, see the figure below.

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At the factory every destoners is tested. Below is an example of the test material used in
the factory tests. Under roasted coffee has been used in the tests alone along with a
series of stones to test the performance of each destoner.
4.0 MAINTENANCE
The destoner is fairly maintenance free. The exhaust of the vacuum motor has a plastic
muffler and sock filter assembly attached to it. The muffler and filters are available
through Diedrich Technical Support department. Support can be reached by phone at
208-255-7033 or by email at [email protected].
Under roasted coffee.
Stones collected from coffee.
Coffee for scale.