DEP0054331DA - - Google Patents

Description

Process iuad-4iorxi.ch.tung for roasting coffee beans and the like.

The machine roasting of green coffee is still done today in rotating drums, which are accordingly heated from the outside, or through which heated air is passed.

The rotating drum has the task of messing up the roasted food to shake so that it is exposed to the heat on all sides. The beans come into contact with the Tromriel wall in particular in the case of externally heated drums, at the points closest to yours.

For drying, processing and refining fine-grained goods or powdery bulk goods, it is also started to flow through the air to generate movable means e.g. by impellers, which the good

to stir up.

Such a device cannot be used for roasting coffee, as the impeller smashes the brittle beans.

It is also known that propellers, etc. Hot air on the coffee is printed to keep it moving.

Then there is patent lit. J73J7962 in avoidance of the just mentioned Process known that "hot air is blown through movable nozzles is used to keep the coffee moving.

Since the movement of the nozzles has to be done so quickly in order to achieve a steady one To achieve bubbling, there is practically only a directed air flow.

To press hot air is extremely impractical because of the propeller motor gets too hot, so it has to be cooled with water.

On the other hand, my procedure concerns the following statement.

The air pressure generated by a propeller, compressor or otherwise is through a suitable plant through a sieve, which

Claims (4)

Sheet - 2 - Ausgelecji: -5. J [IU 1951 is in the bottom of the roasting container, pressed. This lifts the green coffee that is in the ac-ra container. First, the Iiaffeesäulü over which you ": is captured by this movement and the coffee falls in an arc, after it has reached a certain height, which is determined by the strength of the air flow. 3r then rolls over the inclined surface back to the sieve , whereby an ideal uniformity, which is extremely important for the roasting process, is achieved. In order to provide the beans with the necessary firing temperature, the outer wall, or the supply line, or both together are heated accordingly. This can be done with electrical heat 'Yes, coke, infrared, etc. 3oi electrical heating is! Temperature of 300 degrees the best.]) A coffee loses its bell while roasting, but also gives off aromatic substances, and the heat is not uselessly blown into the air should, skins and vapors around the pressure wave are fed back to the red container. The skins, however, are excreted on this. If the roaster is properly arranged, a flawless roasted product can be achieved within 3 minutes. In the drawing, the counterpart of the invention is shown, namely Fig. 1 shows a cross section of the roasting plant. Propeller k generates the air pressure, which is fed through pipe c to sieve b. The coffee is swirled in i:; i container a. The air flow is led through f into the skin catcher m and freed from the skin back to the propeller k. Ii and 1 is an arrangement to divert the air flow so that the coffee can be emptied through h, i is the combustion chamber and e is the healing source to heat the roasting container and pipes, ρ is the filling pipe. Fig.2 wi ^ ia-er ^ Quersclniitt ^ works according to the same principle, only that infrared lamps are designated with β. Here, too, k is the propeller, b the sieve, a the roasting container, Ii the ejection, ρ the filling nozzle and f the circulation. Fig. 3 shows the cross section of Fig. 2, where a is the Rb'st retains or, g is the lamps and -> the reflector. Gr & ivens-tana -der · invention ^ -tmd = patent claim '■ 1. Verfoliren sum roasting coffee U'id dgl ·, characterized in, that it is placed in a fixed container on the sieve (enclosed Roast well during the grating process by means of the sieve conveyor Air is held in suspension. Diaeer. The process goes according to the sketch so-in front of 5 that the Rpof; eller k generates the compressed air, this in the · .. · pressure line 1 presses and then into the · ^^ pipe c. 2. The method according to claim 1 gekvnnseiehnet that the bottom Funnel-shaped, fixed roasting boilers fa j from the outside (Ό> o-dei '' - ZuJLeitungsrohrCe./ heated \ .is. The - {janae \ firebox is with \ i, denoted «· 3. Procedure i according to Anspru.'jh 1 / dadur h characterized that all roasting gases in circulation fly the roasting container fa, / again '· ■ are discharged. The Ural on air is guided via a switch η in aftn xlüchenf anger ß ~ ÄXß-dö-r ---- 4iuni -..- vro-p «lIer · k -;" The 'Äichstabe y denotes the I> infüllctelle u . '. d the letter - h den -'Siitleerigstutzen'.. 4. Verfaliren according to claim. 2 / characterized in that the coffee is roasted by infrared radiation. 2 £ as ^ '- Hn ^! o- ^; be2r - äÄ - r '"- iieflektor-is denoted by'Ό-'." Uy. r.