ROASTERS

Traditional Roasting Procedures

•Turn the coffee roaster switch to the "ON" position.

•Open the hot air damper.

•Visually check to see if the pilot light ignites by looking through the rear peep hole of the roaster.

•Open the gas control valve by turning the gas switch to the "ON" position; this will also ignite the burner.

•Charge the hopper with 10-25 lbs of green coffee beans; do not overfill the hopper.

•Roast the green beans for 15-20 minutes.

•Visually check the coffee beans every 3-4 minutes using the sight glass window and the bean sampler.

•Visually check the temperature gauge on the roaster; the temperature should not exceed 450 degrees during roasting procedures.

•When the coffee beans in the roaster drum reach the "popping point", a temperature above 450 degrees, turn the gas switch to the "off" position.

•After the 20 minute roast, raise the cooling sweep arm to the "UP" position; the cooling tray will start rotating.

•Push the discharge door lever to the left and the roasted beans will flow into the rotating cooling tray.

•Close the discharge door.

•Allow the roasted beans to cool in the rotating cooling tray for 10 minutes.

•Open the cooling tray discharge door; the roasted beans will be discharged into the container labeled "ROASTED BEANS".

•Close the cooling tray discharge door.

•Turn the sweep switch to the "OFF" position; the cooling tray will stop rotating.

Automatic Roaster Procedures

•Charge feed the roaster hopper.

•Pull the circulating damper rod forward until the word "ATMOSPHERE" is visible.

•Put the roaster cylinder and the burner motor in the "ON" position.

•Using the igniter, light the pilot light.

•Open the runalong gas cock. Visually look through the peep hole located on the side of the burner muffle to make certain the gas is burning the entire length and past the end of the burner nozzle.

•Push the circulating damper rod on the front of the roaster all the way back until it falls into the slot and the word "CIRCULATING" is visible.

•Open the gas valve; 1 3/4 full turns for a 4 bag roast and 1 1/4 full turns for a 2 bag roast.

•Try the progress of the roast by inserting the tryer through the hinged door at the front of the roaster. Keep the door closed at all other times.

•Put the gas switch in the "OFF" position.

•Pull out the circulating damper rod as far as it will go, until it falls in the slot and the word "ATMOSPHERE" is visible.

•Open the spray valve to the "ON" position until water has been applied.

•Put the circulating fan motor in the "OFF" position.

•Discharge the roast by placing the roasted beans in the container labeled "roasted beans".

Roasting Rules

1.Only coffee roasters may operate the coffee roaster.

2.Wear your employer prescribed personal protective equipment (PPE) such as your long sleeve shirt, apron, leather arm band, safety goggles, steel toe shoes (with a slip resistant bottom), and your dust mask.

3.Do not turn on the gas if the damper is fully closed.

4.Keep the rear roaster door closed and locked during roasting procedures.

5.Visually check to see that the pilot light is lit by looking through the peep hole located on the side of the burner muffle.

6.If the pilot light goes out during the roasting procedures, unlock and open the rear roaster door and press the reset button.

7. Do not lift the coffee bean bag; use the bag hook to slide the bag.

8. Do not handle roasted beans with your bare hands; wear your cloth protective gloves.

9. Do not stop the roaster motor until the end of the workday.

10.Empty the chaff can after every three roast and at the end of the workday.

11.Keep the chaff can cover on during roasting procedures.

THE INFORMATION PRESENTED IN THIS “SAMPLE” SAFETY PROGRAM HAS BEEN COMPILED FROM VARIOUS SOURCES BELIEVED TO BE RELIABLE. HOWEVER, IT CANNOT BE ASSUMED THAT ALL ACCEPTABLE MEASURES ARE CONTAINED IN THIS PROGRAM WITH REGARDS TO YOUR INDUSTRY STANDARDS AND REQUIREMENTS UNDER PARTICULAR FEDERAL, STATE, PROVINCIAL AND LOCAL LAW.