DE202017002951U1 - Roasting machine for a bean material, in particular coffee beans - Google Patents

Abstract

Roasting machine (100) for a bean material, in particular coffee beans; wherein the roasting machine (100) comprises the following devices: f1) a frame (100A); f2) a roasting drum (40) provided with electrical means for heating (20) the bean material; f3) means for cooling (60) said bean material exiting the roasting drum (40); and f4) means for separating the pellets (80) from the roasted coffee beans; Roasting machine (100), wherein said electrical means for heating (20) comprises an electric hot air generator (20); wherein said electric hot air generator (20) is physically separated from said roasting drum (40) such that hot air generated by said electric generator (20) is sent to said roasting drum (40) by means of ducts and blowing means (30).

Description

The present invention relates to a roasting machine for a bean material.

In particular, the present invention finds advantageous, but not exclusive, application in the field of coffee roasting, to which the following description expressly refers, without therefore losing its generality.

As is known, "roasting" or "roasting" is a general roasting process in which a fabric is subjected to a high temperature to dehydrate, oxidize and, in some cases, partially char (depending on the degree of roast).

Roasting is a process that is widely used to prepare coffee beans, barley grains and leaves of tea or other plants.

During coffee roasting, the beans are exposed to temperatures of 200 to 220 ° C while they are being moved.

• 1) „Röstung im Fließbett”, bei der die in der Röstkammer schwebenden (daher der Name) Rohkaffeebohnen (grüner Kaffee) wenige Minuten lang mit heißen Luftstrahlen mit einer Temperatur zwischen 300°C und 400°C umströmt werden; und
• 2) „Trommelröstung”, zu der eine Metalltrommel verwendet wird, in der sich Schnecken oder Rippen befinden, um das Röstgut ständig umzuwälzen und die Röstung zu vereinheitlichen; und in die ein Gasbrenner die für den Prozess erforderliche Heißluft in Abhängigkeit von der Kaffeesorte, ihrem Feuchtigkeitsgrad, der Kapazität des Rösters und dem Geschmack des Röstmeisters für eine Zeitdauer von rund 15 bis 20 Minuten einleitet.

There are essentially two roasting processes:

• 1) 'roasting in a fluidized bed', where the raw coffee beans (green coffee) floating in the roasting chamber (hence the name) are circulated for a few minutes with hot air jets at a temperature between 300 ° C and 400 ° C; and
• 2) "drum roasting" using a metal drum containing screws or ribs to continuously circulate the roast and to unify the roast; and into which a gas burner initiates the hot air required for the process, depending on the type of coffee, its degree of moisture, the capacity of the roaster and the taste of the roasting master for a period of about 15 to 20 minutes.

While the coffee in the first system is roasted much more outside than inside, resulting in the taste and preparation anomalies associated with the second method improves the uniform roasting of the coffee significantly its flavor yield.

Normally, it is sufficient to break up a bean at the light furrow in the middle and look at its interior to get clarity about the more or less good quality of the roasting process.

During this process, the coffee bean undergoes some changes such as the caramelization of the sugars and the charring of the cellulose, through which processes the bean gets its characteristic coloring; Furthermore, volatile compounds that give the roasted coffee the characteristic aroma.

At the same time, part of the caffeine is lost, mainly due to the high temperatures.

The roasted bean experiences an increase in volume of around 30% while its weight decreases because much of the water it consists of evaporates. The weight loss is on average 15 to 20%.

The degrees of roast of the coffee are unified and include, starting from the unroasted coffee beans (green) "unroasted", the degrees of roasting "Light", "Cinnamon", "Medium", "High", "City", "Full city", "French "And" Italian ".

The roasted coffee tends to have a slightly bitter taste and, because it is mellow, is water-soluble (remember that the raw bean can not be used for extraction with significant flavors), is more easily processed into powder and is therefore suitable for grinding into powder to be whose grain size is determined depending on the extraction process of the liquid coffee.

Roasting is generally an industrial process, although increasingly small roasting plants are spreading, which may be used by hotels, bars, restaurants, etc.

• A) beträchtliche Außenmaße und Gewichte der derzeitigen Maschinen;
• B) Vorhandensein mindestens eines Gasbrenners für die Erzeugung von Heißluft; dies bringt es mit sich, dass bestimmte Sicherheitsvorschriften zur Vermeidung von Bränden, Explosionen usw. erfüllt werden müssen;
• C) konkrete Gefahren des Inbrandsetzens der Kaffeemasse aufgrund der Tatsache, dass die Häutchen, die sich von den Bohnen lösen, entflammbar sind und, wenn sie aus irgendeinem Grund in Kontakt mit der offenen Flamme des Gasbrenners kommen, einen Verbrennungsprozess auslösen können, der sehr gefährlich für die Personen und auch für die Geräte ist, die dadurch unbrauchbar werden; und
• D) hohe Herstellungskosten des gerösteten Kaffees.

However, an obstacle to the increased prevalence of small roasting plants are the following disadvantages which the current roasting machines have for domestic use:

• A) considerable external dimensions and weights of the current machinery;
• B) presence of at least one gas burner for the production of hot air; this implies that certain safety regulations to prevent fires, explosions, etc. must be met;
• C) concrete hazards of burn-in of the coffee grounds due to the fact that the pellets separating from the beans are flammable and, if for any reason come into contact with the open flame of the gas burner, can cause a combustion process which is very dangerous for the persons and also for the devices, which thereby become unusable; and
• D) high production costs of roasted coffee.

In addition, failed attempts have been made to use roasting resistors inside the roasting drum for roasting. The biggest danger with this type of system is that The pellets can easily ignite on contact with the heating resistors.

The object of the present invention is therefore to realize a roasting machine for a bean material, which does not have the disadvantages described above.

Therefore, according to the present invention, there is provided a roasting machine for a bean material as claimed in claim 1 or in any of the claims directly or indirectly dependent on claim 1.

For a better understanding of the present invention, a preferred embodiment will now be described by way of non-limitative example with reference to the accompanying drawings, in which:

1 shows a three-dimensional general view of a roasting machine for a bean material, which is the subject of the present invention;

2 an exploded view of in 1 shown machine shows;

3A a three - dimensional view of a detail of the 1 and 2 shown roasting machine shows; and

the 3B and 3C a plan view and a cross section (AA) of the in 3A show details shown.

In the 1 . 2 is a roasting machine for a bean material, in particular coffee beans, which is the subject of the present invention, in their entirety 100 designated.

Note that when in the 1 . 2 roasting machine shown 100 the connecting lines have been omitted for the sake of easier understanding of the drawings.

• f1) einen Rahmen 100A, der aus Metallelementen hergestellt ist, die leicht miteinander zusammengebaut werden können;
• f2) einen Einfülltrichter 10;
• f3) einen elektrischen Heißlufterzeuger 20 mit einer Vielzahl von keramischen Heizwiderständen (nicht dargestellt);
• f4) ein Gebläse 30 (mit Elektromotor 30A), das die Luft in der Röstmaschine 100 zirkulieren lässt (siehe unten);
• f5) eine Rösttrommel 40 (mit horizontaler Achse (X)), die ihrerseits einen festen Außenmantel 40A umfasst, in dessen Innern sich ein entsprechender gelochter Röstkorb 40B befindet, der mit einem entsprechenden Elektromotor 40C versehen ist, der geeignet ist, den Lochkorb 40B in Drehung zu versetzen; wobei dieser gelochte Röstkorb 40B mit einer Vielzahl von Schabern 40D versehen ist, die geeignet sind, die Kaffeebohnen während der Röstphase zu bewegen und vorwärts zu schieben; man beachte, dass der feste Außenmantel 40A mit einer vorderen Austragöffnung 40E (die mit einer nicht dargestellten Klappe versehen ist) versehen ist, über die bei Bedarf der Übergang des gerösteten Kaffees in einem Übergabetrichter 50 erfolgt (siehe unten); die vordere Austragöffnung 40E ist mit einer Verkleidung 41 bedeckt;
• f6) eine Kühlwanne 60 (mit vertikaler Achse (Y)) (versehen mit einer nach außen führenden Austragrinne 65) für den gerösteten Kaffee, die mit einem Karussell 60A versehen ist, das eine Vielzahl von Spateln 60B umfasst, die geeignet sind, den Kaffee während der Kühlphase zu durchmischen; die Kühlwanne 60 sieht die Verwendung eines Bodens 60C vor, der aus einem Drahtgeflecht hergestellt ist; wie in den 3A, 3B, 3C gezeigt, befindet sich unter dem Metallgeflecht ein torusförmiges Element (Kranz) 67, das mit sieben (miteinander in Verbindung stehenden) Löchern 68 versehen ist, durch die die Zwangsansaugung von Kühlluft erfolgt, und an das ein Kühlsauggebläse (nicht dargestellt) angeschlossen ist;
• f7) ein Zyklon-Häutchenfänger 80, der mit einer Leitung (nicht dargestellt) an das Gebläse 30 angeschlossen ist, das aus der Rösttrommel 40 die mit den Kaffeehäutchen vermischte Heißluft ansaugt; die mit den Kaffeehäutchen vermischte Heißluft tritt mit anderen Worten über die Öffnung 80A (Pfeil (F1)) in den Häutchenfänger 80 ein und nach dem Abscheiden der Häutchen im Zyklon wird die Luft aus einer Öffnung 80B (Pfeil (F2)) austreten gelassen und durch eine Öffnung 20A (Pfeil (F3)) wieder in den elektrischen Erzeuger 20 eingeleitet; man beachte auch, dass die aus einer Öffnung 20B (Pfeil (F4)) austretende Heißluft durch eine Öffnung 40F (Pfeil (F5)), die in der geschlossenen Bodenwand des Lochkorbs 40B ausgebildet ist, dem Lochkorb 403 zugeführt wird; man beachte ferner, dass die mit Heißluft vermischten Häutchen durch eine Öffnung 40G (Pfeil (F6)) aus dem Lochkorb 40B austreten, um den Zyklus wieder zu beginnen, indem sie in die Öffnung 80A (Pfeil (F1)) des Zyklon-Häutchenfängers 80 eintreten, nachdem sie das Gebläse 30 durchquert haben (Pfeile (F7) und (F8)); das heißt also, dass der Weg der Heißluft im Innern der Röstmaschine 100 durch die Aufeinanderfolge der Pfeile (F1), (F2), (F3), (F4), (F5), (F6), (F7) und (F8) gegeben ist; der Häutchenfänger 80 umfasst ein Luftauslasssystem, das mit einem weiteren Filter versehen ist, um etwaige Rückstände und flüchtige Häutchen zurückzuhalten; und
• f8) eine Schutzverkleidung 90 eines Schaltkastens und eines elektronischen Steuergeräts (CC), das geeignet ist, die verschiedenen Phasen zum Rösten und zum Kühlen des Kaffees und der Behandlungsluft zu steuern und zu kontrollieren.

The roasting machine 100 includes the following devices:

• f1) a frame 100A made of metal elements that can be easily assembled together;
• f2) a hopper 10 ;
• f3) an electric hot air generator 20 with a plurality of ceramic heating resistors (not shown);
• f4) a blower 30 (with electric motor 30A ), which is the air in the roasting machine 100 circulate (see below);
• f5) a roasting drum 40 (with horizontal axis (X)), which in turn has a solid outer shell 40A inside of which is a corresponding perforated roasting basket 40B located with a corresponding electric motor 40C is provided, which is suitable, the perforated basket 40B to turn; this perforated roasting basket 40B with a variety of scrapers 40D suitable to move the coffee beans during the roasting phase and push forward; Note that the solid outer jacket 40A with a front discharge opening 40E (which is provided with a flap, not shown), on the on demand, the transition of the roasted coffee in a transfer funnel 50 done (see below); the front discharge opening 40E is with a disguise 41 covered;
• f6) a cooling trough 60 (with vertical axis (Y)) (provided with a discharge channel leading to the outside 65 ) for the roasted coffee with a carousel 60A that is a variety of spatulas 60B which are suitable for mixing the coffee during the cooling phase; the cooling pan 60 sees the use of a soil 60C before, which is made of a wire mesh; like in the 3A . 3B . 3C shown, under the metal mesh is a toroidal element (wreath) 67 that with seven (interconnecting) holes 68 is provided, through which the forced suction of cooling air takes place, and to which a Kühlsauggebläse (not shown) is connected;
• f7) a cyclone cuticle trap 80 , with a pipe (not shown) to the blower 30 connected to the roasting drum 40 sucking in the hot air mixed with the coffee skins; in other words, the hot air mixed with the coffee pellets passes over the opening 80A (Arrow (F1)) into the cuticle trap 80 one and after the deposition of the cuticle in the cyclone, the air from an opening 80B (Arrow (F2)) and through an opening 20A (Arrow (F3)) back into the electric generator 20 initiated; Also note that the one out of an opening 20B (Arrow (F4)) exiting hot air through an opening 40F (Arrow (F5)), which is in the closed bottom wall of the perforated basket 40B is formed, the perforated basket 403 is supplied; Also, note that the cuticles mixed with hot air pass through an opening 40G (Arrow (F6)) out of the perforated basket 40B Exit to start the cycle again, putting it in the opening 80A (Arrow (F1)) of the cyclone cuticle scavenger 80 Enter after the blower 30 have crossed (arrows (F7) and (F8)); that means that the path of the hot air inside the roasting machine 100 by the sequence of arrows (F1), (F2), (F3), (F4), (F5), (F6), (F7) and (F8); the cuticle catcher 80 includes an air outlet system provided with another filter to retain any residue and fugitive pellicles; and
• f8) a protective covering 90 a control box and an electronic control unit (CC) adapted to control and control the various stages of roasting and cooling of the coffee and treatment air.

Of course, the roasting machine 100 with a display (not shown) and electronic controls (not shown) for controlling and controlling the processes for roasting and cooling the coffee by means of the above mentioned electronic control unit (CC).

Note, for the sake of completeness, that the roasting drum 40 in a known manner a probe 95 is assigned by means of which the operator regularly draws by hand a certain amount of coffee to check its degree of roast.

As mentioned above, there is an interesting detail in the toroidal element (garland) 67 that with seven (interconnecting) holes 68 is provided, via which the forced suction of cooling air takes place, and to which a Kühlsauggebläse (not shown) is connected, the intake opening in accordance with a zone 69 without holes 68 located ( 3A . 3B . 3C ).

In the cooling tub 60 is the previously in the roasting drum 40 roasted coffee from the spatulas 60B (Rotation about the vertical axis (Y)) on the ground made of wire mesh 60C moved and pushed forward; note that in use the seven holes 68 , through which the suction of the cooling air takes place, so to speak, cooling stations for the warm coffee form, the so-called "braked" and at the height of each hole 68 is accumulated for the amount of time it takes for a spatula 60B can arrive, the the coffee pile, which in the meantime on the hole 68 has formed, pushes and pushes forward.

In use, the green coffee is poured over the funnel 10 in the roasting machine 100 filled, from which he into the roasting drum 40 entry. After roasting, the flap, which opens the front discharge opening, opens 40E closes, and that of the scrapers 40D pushed roasted coffee falls by placing it in the transfer funnel 50 slips into the cooling pan underneath 60 ,

After cooling, the roasted and chilled coffee is poured over the discharge chute 65 from the roasting machine 100 discharged.

• i) Gesamtaußenmaße, die mit denen eines mittelgroßen Haushaltsgeräts vergleichbar sind;
• ii) Fehlen von Gasbrennern und folglich Möglichkeit der Installation in einem beliebigen Raum, ohne dass besondere Genehmigungen der Feuerwehr oder anderer Behörden eingeholt werden müssen;
• iii) vollständige Beseitigung der Gefahr des Entzündens der Kaffeehäutchen aufgrund der Tatsache, dass die Heizwiderstände in einer besonderen Vorrichtung enthalten sind, die von der Rösttrommel beabstandet und entfernt ist;
• iv) Halbierung der installierten elektrischen Leistung (7 bis 8 kW gegenüber 15 kW einer herkömmlichen mit elektrischer Energie betriebenen Anlage) dank der Rückführung eines guten Teils der Heißluft, wobei folglich die in der Heißluft enthaltene latente Wärme zurückgewonnen wird;
• v) vollständige Verbrennung der Rauchgase und Fehlen von Schadstoffen, die in die Umwelt gelangen;
• vi) Betrieb der Rösttrommel mit Unterdruck und in einer anaeroben Umgebung; dies bewirkt, dass sich die Kaffeebohne in Ermangelung von Sauerstoff unter vollständigem Entzug der Feuchtigkeit um 50% ausdehnt, wobei der Geschmack der mehr als 800 im Kaffee enthaltenen Elemente zur Geltung gebracht wird, von Elementen also, die dem Kaffee seinen besonderen Geschmack und sein besonderes Aroma verleihen; und
• vii) äußerst geringe Herstellungskosten des gerösteten Kaffees.

The roasting machine which is the subject of the invention has the following main advantages:

• i) overall external dimensions comparable to those of a medium sized household appliance;
• (ii) the absence of gas burners and, consequently, the possibility of installation in any space without the need for special permits from the fire brigade or other authorities;
• (iii) completely eliminating the risk of inflammation of the napkins due to the fact that the heating resistors are contained in a special device spaced and removed from the roasting drum;
• (iv) halving the installed electrical power (7 to 8 kW compared to 15 kW of a conventional electric power plant) thanks to the return of a good part of the hot air, thus recovering the latent heat contained in the hot air;
• (v) complete combustion of flue gases and absence of pollutants released into the environment;
• vi) operating the roasting drum under vacuum and in an anaerobic environment; this causes the coffee bean to expand by 50% in the absence of oxygen with complete removal of the moisture, thereby bringing out the taste of the more than 800 elements contained in the coffee, of elements which give the coffee its special taste and special character Lend aroma; and
• vii) extremely low production costs of the roasted coffee.

Claims (5)

Roasting machine ( 100 ) for a bean material, in particular coffee beans; the roasting machine ( 100 ) comprises the following devices: f1) a frame ( 100A ); f2) a roasting drum ( 40 ), which are heated by electrical means ( 20 ) of the bean material; f3) a device for cooling ( 60 ) of this bean material coming from the roasting drum ( 40 ) exit; and f4) a device for separating the cuticles ( 80 ) from the roasted coffee beans; Roasting machine ( 100 ), wherein the electrical means for heating ( 20 ) an electric hot air generator ( 20 ); this electric hot air generator ( 20 ) so physically from the roasting drum ( 40 ) is separate from the electrical producer ( 20 ) produced hot air by means of lines and blowing agents ( 30 ) to the roasting drum ( 40 ) is sent. Roasting machine ( 100 ) according to claim 1, wherein the blowing agents ( 30 ) are suitable, the air between the electric hot air generator ( 20 ), the roasting drum ( 40 ) and a device for separating the cuticles ( 80 ) into circulation. Roasting machine ( 100 ) according to claim 2, wherein the path of the air within the roasting machine ( 100 ) by the succession of a plurality of arrows ((F1), (F2), (F3), (F4), (F5), (F6), (F7) and (F8)) for the passage of the air from the device to the Deposition of the cuticle ( 80 ), from the electrical producer ( 20 ) and the roasting drum ( 40 ) given is. Roasting machine ( 100 ) according to one of the preceding claims, wherein the cooling device ( 60 ) has the shape of a tub that is equipped with a carousel ( 60A ), which has a plurality of spatulas ( 60B ), which are suitable for mixing the coffee during the cooling phase; this cooling device ( 60 ) further comprises a perforated floor ( 60C ), under which a toroidal element ( 67 ), which is connected to a plurality of interconnected holes ( 68 ) is provided, via which the forced intake of cooling air takes place. Roasting machine ( 100 ) according to one of the preceding claims, wherein the device for depositing the cuticle ( 80 ) comprises an air outlet system provided with a further filter to retain any residue and fugitive pellicles.

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