FZ-94
2.4 Kg
Professional Pro-Lab Roaster
User Manual
&
Safety Guide
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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TABLE OF CONTENTS
SPECIFICATIONS……………………………………………………………………………………………………………………3
Technical Specifications………………………………………………………………………………….….…………………3
Electrical Specifications………………………………………………………………………………..…………….…………3
CONGRATULATIONS ON MAKING THE RIGHT CHOICE……………………………….….………………………4
WARRANTY………………………………………………………………………………………………..…………………………5
Manufacturer Contact Information…………………………………………………………………………….…………5
Your local Distributor………………………………………………………………………………………………………….5
DESCRIPTION OF MACHINE PARTS……………………………………………………………………………….………6
Chaff collector……………………………………………………..………..………………………………………….………7
control panel…………………………………………..…………………………………………….………………….………7
Base control panel…………………………………………………………………………………………………….………7
FEATURES DESCRIPTION…………………………………………….………………………………………………..………8
GENERAL WARNINGS……………………………………………………………………………………………………………9
Unpacking your roaster……………………………………………………..….…………………………………………9
SAFETY PRECAUTIONS………………………………………………………..………………………………………………10
INSTALLATION…………………………………………………………………….………………………………………………12
Power Supply………………………………………………………………..…………………………………………………12
Working environment………………………………………………………..……………………………………………12
Machine placement and first operation………………………………………………………..…………………12
Assembling your roaster……………………………………………………….…………………………………………13
OPERATION……………………………………………………………………….……………………..…………………………14
Airflow control……………………………………….……….……………………….…..…………………………………15
Drum speed control………………………………..…………………………….……..…………………………………15
CLEANING……………………………………………………………………………………………………..……………………17
General machine cleaning………………………………………………………….……………………………………17
Beans Tray…………………………………………………………………………….…………………………………………17
Roasting Drum……………………………………………………………………………………...…………………………17
Chaff collector……………………………………………………………..……………………….…………………………17
Machine exhaust pipes……………………………………………………..…….………………………………………17
MAINTENANCE..................................................................................................................... 18
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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SPECIFICATIONS
Technical Specifications
Model ...................................................................................................................... FZ-94
Batch Capacity ..........................................................................................2.4 KG (5.3 LB)
Chaff Collector ............................................................................. Cyclone type Included
Exhaust Diameter................................................................... 100mm (4’’) in DIAMETER
Cooling blower ................................................................................................... Included
Electrical Specifications
Main Current .................................................................................................... 220-240 V
Frequency ...........................................................................................................50/60Hz
Heating Elements ............................................................................................3 X 1000W
Gear Drive Motor ................................................................................................. 0.12 HP
Gear Ratio ......................................................................................................... 1:40-1:50
Cooling blower ....................................................................................................... 0.27 A
Dimensions .............................................................................. 65(w) X64 (d) X87.5 (h) /
Weight..................................................................................................... 65Kg/143.3 Lbs
Materials ..........................................................................................................................
- Stainless Steel
- Carbon Steel
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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CONGRATULATIONS ON MAKING THE RIGHT CHOICE
Thank you and congratulations for selecting one of Coffee-Tech Engineering’s Professional
coffee roasters. You have indeed made THE RIGHT CHOICE!
…Because your new coffee roaster is a professional instrument by design. Its features
position it above common professional roasters. Do not be fooled by its compact size and
competitive pricing; this is a professional grade unit, featuring industrial grade components
of the finest quality.
…Because your new roaster is compact and affordable enough to satisfy the coffee
enthusiast, ranging from small to medium commercial coffee shops, and will also satisfy
coffee roasters who wish to take the next step towards commercial coffee roasting and
wholesale.
…Because it is very easy to use and will produce top quality coffee, batch after batch, for
many years to come. Although the machine is of professional, heavy-duty grade, it is almost
maintenance free and will provide years of service without any expensive surprises, loss of
time or headaches.
…Because Coffee-Tech Engineering believes that quality can and should be seen, felt and
experienced. That is why we have spared no expense and effort to deliver you a unique
product, characterized by our own stunning design, made possible only through the highest
quality of finish materials – from stainless Steel, through Phenol operators and down to
automotive finish lacquer.
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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WARRANTY
This machine is warranted by Coffee-Tech Engineering Ltd. for a one-year period. This
warranty covers faulty materials and manufacturing defects, including spare parts. CoffeeTech Engineering reserves the right to examine every part subject to the claim under this
warranty. Coffee-Tech Engineering also reserves the right to ask a customer to return parts
to an authorized distributor for warranty evaluation. If required, Coffee-Tech Engineering
will request the customer to send the parts back to our premises for inspection. The
customer will be solely responsible for shipping charges and Coffee-Tech Engineering will
not accept any collect shipments. Failure to cooperate or produce needed materials for
further analysis of a claim may void the claim due to lack of information and/or required
parts requested.
This warranty does not apply if the machine has been improperly installed or used, or if it
has been tampered with by unauthorized individuals. In any case, Coffee-Tech Engineering
will not be held liable for financial or residual damage due to any breakdowns.
By accepting this user manual and reading these terms you, the customer, hereby agree to
the above terms. Please retain this user manual for as long as the warranty is valid; this
should be presented, in the event of failure, to:
Manufacturer Contact Information
Coffee-Tech Engineering Ltd.
Moshav Mazliach, 76836
Israel
Tel: +972.8.9254872
Fax: +972.8.9283494
: mail@coffee-tech.com
: www.coffee-tech.com
Your local Distributor
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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DESCRIPTION OF MACHINE PARTS
4
1
5
2
3
9
6
8
7
1.
2.
3.
4.
5.
6.
7.
8.
9.
Silo
Throttle
Sampler
Airflow blower
Exhaust
Drum gate handle
Cooling tray
Side handles
Inspection lens
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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Cyclone Type Chaff Collector
10. Chaff Collector bucket
11. Thumb nuts
12. Chaff Collector
13. Chaff collector outlet
14. Chaff Collection inlet
15
Control Panel
15. Temperature Controller
16. Heating 1K switch
17. Heating 1K switch
18. Heating 1K switch
19. Cooling switch
20. Drum switch
21. Main Switch
24
19
16
20
17
21
18
25
22
23
Control Panel Base
22. Exhaust air temperature
23. Beans temperature
24. Drum speed regulation
25. Airflow regulation
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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FEATURES DESCRIPTION
1. Silo - Used for loading green beans into the roaster.
2. Throttle - Pull it to insert green beans into the drum, then push it back in order to
close it during roasting
3. Sampler - Used for taking samples during roasting
4. Airflow blower - Used for gas and chaff evacuation from the drum into the chaff
collector.
5. Exhaust - Connects the airflow blower to the roasting drum.
6. Drum gate handle - Used to open drum, make sure drum is firmly closed while
roasting
7. Cooling tray - Used for cooling the hot roasted coffee at the end of the roasting cycle
8. Side handles - Used for handling the tray and dismounting it from the machine
9. Inspection lens - Used for visual inspection of beans development while roasting –
use it under ambient light and watch beans develop in size and change color to verify
that roasting process is in order and to determine when it’s time to end the roasting
process
10. Chaff collector bucket - Used or collecting chaff while roasting
11. Thumb nuts - Used for easy and quick dismantling the bucket, the chaff collector and
the airflow blower for periodical cleaning
12. Chaff collector - Used for separating chaff from smoke
13. Chaff collector outlet - Connection to duct/chimney/smoke elimination system
14. Chaff collector inlet - Connection to machine exhaust
15. Temperature controller - Provides temperature reading inside the drum while
roasting and allows setting of temperature for imitating the heating elements. By
using the push buttons, heating elements will shut off.
16. Heating 1K switch - Controls the 1000W heating element on the left side
17. Heating 1K switch - Controls the 1000W heating element on the middle
18. Heating 1K switch - Controls the 1000W heating element on the right side
19. Cooling switch - Activates the cooling blower located beneath the cooling tray
20. Drum switch - Activates the drum motor and airflow blower
21. Main switch - Main on/off switch
22. Exhaust air temperature - Reads the current temperature of the air in the exhaust
23. Beans temperature - Reads the temperature of the beans inside the drum
24. Drum speed regulation - Controls the speed rotation of the drum
25. Airflow regulation - Controls the speed rotation of the airflow blower thus changing
the amount of air flowing threw the beans.
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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GENERAL WARNINGS
Important!
Please read this manual thoroughly prior to using your machine for the first time.
You should also become familiar with all the machine parts, their names and
locations, using the figures in this manual.
You should keep this document handy for any future reference.
This machine must only be used for its expressly intended function. Any other use should be
considered improper and therefore hazardous.
This machine is intended for the sole purpose of roasting coffee beans; do not attempt to
roast any other substance or food prior to consulting the manufacturer.
In any case, setup, use and operation of the machine should be performed in accordance
with local health, fire, electrical and safety codes. If at any doubt, you should consult an
expert on these matters prior to operating the machine for the first time.
By operating the machine you hereby agree that all above mentioned steps were
performed.
Unpacking your roaster
Upon receiving your machine, please make sure that all the components listed in the
enclosed Packing materials list are present and intact. Should you have any doubts, do not
use it and contact our technical support department or your local distributor.
After verifying the machine’s proper operation we recommend you keep all packing
materials out of small children reach.
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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SAFETY PRECAUTIONS
Important – in case of fire inside the roaster:
 Do not attempt to open the drum gate!
 Use a fire extinguisher to put out the fire from the green beans
throttle! (#2)
Installation should be carried out in compliance with all applicable regulations in force and
following the instructions given by the manufacturer, and or qualified personnel on the
manufacturer’s behalf.
The machine must be connected to a grounded single phase outlet.
For safety reasons, it is not advisable to use breakout boxes, A/C railways, and/or patch
cords. Should any of these be required, use only products complying with the safety rules in
your area, being careful not to exceed the load limit in current value (watts/amperes).
If any switch, cable or any other electrical component become damaged or suspected to be
damaged, immediately discontinue the use of this machine and contact either manufacturer
or local distributor.
There are no user serviceable parts inside this machine. The removal of any panel or outer
shell is strictly forbidden. Failure to comply may result in severe injury. This machine can be
effectively treated by qualified personnel only.
Never put your hands or any other object inside the roasting drum. Any such treatment
should only be performed by a qualified personnel and while the machine is unplugged.
Never leave the machine to operate without supervision.
During operation, some outer panels (marked appropriately) become hot and should not be
touched.
Please note that the final product exiting the drum is extremely hot. Take care not to touch
it with your bare hands!
Before carrying out any service, cleaning or maintenance operation on the machine, turn off
the MAIN switch and unplug it from the AC outlet.
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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Since this is an electrical machine, generating extreme levels of heat, follow the important
safety precautions listed below:
-
Do not touch the machine with wet hands and/or feet;
-
Do not operate the machine barefoot;
-
Do not dip the machine into water for cleaning, or for any other purpose.
-
Do not use patch cords in rooms used as bathrooms or have any other form of water
flowing in them.
-
When unplugging the machine, hold only the connector, then pull it out of the AC
receptacle; DO NOT pull by the cord.
-
The machine is intended for use in weather controlled environments only; it should
not be operated in extreme humidity or in the presence of, or in direct contact with
rain, snow or water leaks.
-
Any person operating the machine should have sufficient knowledge of the dangers
involved in operating an electrical appliance. Children should be kept away and must
not be allowed to operate the machine.
-
In any case of disability/handicap, please consult with a qualified physician and use
sensible judgment prior to operating the machine.
In case drum stops turning you can manually spin the drum
for beans evacuation; use the manual crank as shown
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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INSTALLATION
We recommend preparing the following connections prior to machine installation at the
pre-established place where it is intended to operate.
Power Supply
The power supply AC receptacle should be pre-set at a distance not exceeding 20” (50cm)
from the counter top. In addition, we recommend installing a thermal magnetic differential
breaker suited to the machine’s power input and, in any case, having an electrical rating no
lower than 20A.
Power supply, load limiting and installation should conform to the local electrical code in
your state/area.
Working environment
Due to the extreme heat generated in the roasting process, the area where the machine is
operated should be clearly marked. If possible, prevent any unauthorized personnel from
accessing the machine.
Both surface and surrounding area should be composed of non-flammable material. In any
case, the minimum distance between machine’s sides and the nearest object or surface
should be not lower than 3.3ft (1.0m).
Working environment should be well lit and clear of any obstacle or hazardous materials.
Working environment should contain smoke exhaust venting method, conforming to your
local health, fire and safety codes. This includes (but not limited to) the presence of a fire
extinguisher.
Machine placement and first operation
Never leave the machine to operate without supervision.
Place the machine so that its rear end is facing a wall.
(If your machine has the optional roasting cart, you may disregard the following).
The machine should be installed on a hard, steady surface (such as a counter), away from
running water or leaks (see Safety Precautions, page 9).
The machine’s cooling and exhaust pipes should be connected to a chimney or other smoke
vent system. Vent pipe connection should be made using the adapters provided with this
machine.
Plug the machine’s AC cord into the AC outlet using the proper approved plug in your
country.
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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Assembling your roaster
-
Assemble the 4 legs (K) to the roaster’s base.
Place the cooling tray (N) in its place.
Connect the exhaust (A) to the machine and tighten the 5 thumb nuts. Note that the
gasket is placed between the exhaust and the roaster.
Connect the blower (C) to the exhaust. Note that the gasket is placed on the exhaust
outlet flange. Tighten the 4 thumb nuts (D).
Connect the chaff collector (G) to the blower flange (E). Note that the gasket is placed on
the blower flange and tighten the 4 thumb nuts (F).
Connect the bucket (H) to the chaff collector. Note that the gasket (I) is between the
bucket and the chaff collector and tighten the 3 thumb nuts (L).
Place the sampler (J) in its housing. Make sure that the “TOP” engraving points upwards
during roasting.
Connect the silo (B) to its holder. Use a screwdriver and 8mm wrench to tighten the
screw in front of the silo holder.
Connect the cyclone outlet (M) to a duct, chimney or smoke elimination system. Use
only non-flammable materials!
For the main chimney use double-walled stainless steel tube 4” inner diameter.
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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OPERATION
Switch on the machine by operating the side panel control switches in the following order:
* Take care not to exceed the maximum allowed weight (see Specifications, page 3).
** Factory recommended settings can be viewed at the end of this user manual
1. Main Switch (21)
2. Drum switch (20)
3. Turn on Heating 1K, Heating 2K and/or heating 3K (16, 17, 18) – according to batch
capacity determine whether to use all three heating elements or less for roasting. In
general, all three elements should be used while roasting a full batch.
4. Drum heat limit controller (15) – Set the controller to the desired temperature; once
desired temperature is reached insert green beans into drum by sliding drum feed
throttle (2) open. Once all green coffee has entered the drum close drum feed
throttle fully.
5. You may decide to divide the roasting process into a few stages, like drying and
achieving uniform color of the entire batch, before entering into the final stage
(when heating elements are shut off during or after 1st crack but the beans are still
inside the spinning drum). Take a close look at the Pyrex lens in order to follow the
change in color uniformity and raise temperature accordingly by scales of 10-20
degrees at the time, allowing time for the beans to absorb the energy. Running too
fast with the temperature may result in an uneven roast or conduction burnt marks
(called tipping or scorching) on the bean’s surface. The same symptom may occur
when inserting green beans into too hot a drum. The drum heat limit controller (15)
automatically shuts down the heating elements when set temperature is reached.
6. As the beans reach the desired color and development, closely monitor the beans
using the sampler (4) and by viewing them through the Inspection lens (9)
7. When reaching 1st crack you may decide to turn off all, or some, of the heating
elements in order to achieve better control over the final stage of roasting and
prevent the beans from burning out; this can be done also in order to prolong the
duration between 1st and 2nd crack (if reached) by turning off only one or two of the
heating elements.
8. Just before dropping the beans into the cooling tray turn on the outer cooling switch
(19).
All switches have an illuminated indicator light during the “on” position.
Set the sampler in place. Make sure the pointing plate is pointing towards the ground. This is
the sampler’s roasting position which maintains an empty Drum sample until a sample
needs to be collected.
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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Airflow blower control
The airflow blower speed can be regulated by the frequency inverter (25):
- Turn the dial clockwise for increasing the blower’s speed
- Turn the dial counter-clockwise for decreasing the blower’s speed (turning
the dial all the way to this direction will stop the blower totally).
Drum speed control
The drum speed can be regulated by the frequency inverter (24):
- Turn the dial clockwise for increasing the drum’s speed
- Turn the dial counter-clockwise for decreasing the drum’s speed (turning the
dial all the way to this direction will stop the drum totally).
Let the roasting cycle begin…
With suitable ambient lighting, you should be able to monitor the condition of the roasted
bean color through the glass inspection lens (5).
At this stage you may decide to set your high set temperature to stop the heaters, usually at
first crack, then allowing the roasted beans to continue by the inertia as well as with the
heat produced as a result of the chemical reaction.
When beans color nears the desired tone, use the Drum sample pullout (3) to pull out the
sample from the drum without disturbing the roasting cycle.
The correct way to sample the beans using the Drum sampler is:
1. Turn the Drum sample pullout handle 180 degrees from its roasting position (see
above);
2. Pull the Drum sample pullout out – be careful not to twist it during this process.
3. Pour the sampled beans onto a clean white plate;
4. Inspect the beans with the bare eye (in adequate lighting) for color and size/volume
development.
5. Re-insert the Drum sample pullout back into its sleeve;
6. Should you decide to re-insert the sampled beans into the roasting drum, you may
do so through the silo and throttle.
After dropping the beans into the cooling tray (7) and cooling them sufficiently lift the tray
using the side handles (9) and pour the beans into an appropriate, clean and dry food-grade
container or best if use Coffee-tech’s shop silos. Replace the cooling tray in its appropriate
place in the machine.
If no further roasting is desired, you may shut down the machine in the following order:
1. Turn off all switches.
2. The machine is now shut down.
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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CLEANING
General machine cleaning
Normal daily cleaning is done with a dry 2” paint brush and a regular household vacuum
cleaner.
Thorough cleaning is performed using a soft cloth and stainless steel or windows cleaning
agent. The cleaning agent should not be applied directly onto the machine, but to the cloth.
The recommended material for cleaning the machine outside and inside including the duct
piping is GREEN CLEAN sourced at coffee-tech.
Beans Tray
Oil residues from coffee beans are in general, less hazardous then cleaning detergents or
moisture, so…
The cooling pan should be cleaned only when necessary, using cleaning GREEN CLEAN.
Never replace a wet cooling pan in the machine.
Roasting Drum
Never attempt to clean the roasting drum; do not spray any materials or water into the
roasting drum
Chaff collector
Chaff collection bucket MUST be cleaned every 5 roasting cycles. In any case, chaff amount
in bucket should not exceed more than 1/3 of the bucket’s height. This is not a hygienic
recommendation but a SAFETY precaution!
Chaff collector cleaning is performed by manually unscrewing the three thumb nuts (13),
which hold the chaff collector bucket (14) in place and visually inspecting for any chaff
leftovers. If required, use a vacuum cleaner, not your hands, to collect chaff.
Machine exhaust pipes
Exhaust pipes should be cleaned approximately 100 cycles. Pipes discussed are:
1. Exhaust (5) - Connects the airflow blower to the roasting drum.
2. Chaff collector (12) - Used for separating chaff from smoke
3. Chaff collector bucket (10) - Used or collecting chaff while roasting
The exhaust pipes are cleaned by mechanical rubbing the inside of these pipes using a
scraper & suitable rounded metal brush.
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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The machines piping and entire cyclone may be overnight in GREEN CLEAN, than rubbed and
rinsed with water.
Recommended material for chimney is double walled stainless steel, either 4” or 6” –
depending on chimney’s length. If chimney is longer than 20 ft., hose should be 6”.
MAINTENANCE
Through proper use and care, Coffee-Tech Engineering’s roasters do not require ANY
periodic maintenance.
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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FZ-94 Factory Suggested Settings
The FZ-94 pro-lab roaster presents a wide spectrum of roasting
capabilities. By controlling individual heating elements, drum speed and
airflow you can experiment and experience different thermal treatments.
Conduction and convection can be emphasized or balanced by varying the
featured controls.
The FZ-94 offers maximum control over the roast process and because of
this fact we strongly recommend that you take time to learn and
understand the various controls and their effect on the roast development.
Our company’s recommended settings for start are:
Drum speed: 0.5
Airflow: -1
Beans insert temperature 155c
After dropping beans into drum:
Set drum temperature to 190
Shut off all heating elements during or after 1st crack (you should be able to
hear 1st crack) and monitor batch by using the trier (sampler) until beans
evacuation into the cooling tray.
Gradually increasing drum speed and airflow during or after 1st crack is
recommended as a starting point but not mandatory.
These are our initial suggested settings for any single origin and/or blend;
with time and following trial and error, cupping sessions etc. you will reach,
by yourself, the optimal profiles for your coffees.
The final result is in one place only – in the cup.
COFFEE-TECH ENGINEERING MOSHAV MAZLIACH 76836 TEL: 972–8-9254872 FAX: 972-8-9282494. Email:mail@coffee-tech.com WEB: www.coffee-tech.com
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