Maintenance technique

Glossary


œ Afterburner
An afterburner is a high calorie burner which is used to reduce the odor and smoke generated during the coffee roast.


œChaff collector
It is a stainless steel nest used to collect the chaff of the Fuji Koki cyclone. Its capacity is higher than the standard one available in the market.



œ Inverter
This is a device that converts the electricity to variable-voltage and variable frequency, and has features such as regulator, energy saving and stabilizer.


œIgniter
Ignition device. Used to ignite the burner of roaster machine.


œStone sorting machine
It is used to sort and remove impurities (stone and any other foreign material) that get mixed in the coffee beans by specific gravity selection.



œOverhaul
Cleaning decomposition. We can adjust to fit your budget. There are cases where it is given a six months warranty for the product.
œ Stir
To stir up.


œMill cut
Grinds the coffee bean to fine cutting. It is recommended for finely-ground and espresso.

œCup Test
Method to check the quality of coffee by pouring hot water directly to the coffee powder, and then analyze the changes over time.


œGrease
Industrial grease. Currently, standard for food products.


œThermal
Safety device for motor overload protection.?


œCyclone
Dust collector. Cyclone is a device to collect the chaff discharged from the roaster machine.

œCylinder
Drum to roast the coffee in the roaster machine.


œSingle exhaust
Usually in a standard roaster machine, a single motor takes care of exhaust and cooling, but our machine has separate motor to make for each of them for the roasting. Higher exhaust efficiency, allowing continuous roasting.

œ Tatsuta Manufacturing
Fuji Koki's partner company. Tatsuta Manufacturing has the know-how of many years in machinery With that experience, they are now engaged in designed new roaster machine.


œ Damper
Control the flow of heat in the roaster machine.


œMidpoint
It is the lowest temperature after putting the raw coffee beans. By varying the temperature of the roaster, the temperature of the midpoint is changed and you can control the roasting.


œDirect-fired type
It is called as direct-fired because the surface of the cylinder (oven) has punching processing and the burner flames hit the coffee beans directly.
For further information, go to "Roasting coffee beans" , then click on "Mechanism of a roster"


œSteel fan
Compared to an aluminum fan (6 wings), the steel fan (8 wings) can increase the air volume by up to 20%. it can be used differently according to the resistance of chimney or roaster specification.


œDouble cylinder
To avoid the direct exposure to fire on the cylinder, we make it as double cylinder creating a layers of air. With this technique, the beans can be more softly roasted.


œHot air type
The beans are roasted by the hot air that comes from the burner that get into the cylinder (oven) from the punching process in the back of sliding surface made by iron of it where the raw coffee beans are inserted.?
For further information, go to "Roasting coffee beans" , then click on "mechanism of a roster"


œExhaust / Exhaust line
Passage of the smoke generated during the roasting.


œCrack (First crack, Second crack)
The moisture in the beans is evaporated, the cells of the beans are destroyed, and then swelled. You will hear two stage of "crackling", which is called first crack and second crack. Compared to the sound of second crack, the first one sounds continuous and rhythmically fast. When it approaches the second crack, this means the end of the roasting point.


œPicker
People who pick the coffee cherries.


œProtection Relay
Non ignition protector?

œ "Bero" (Tongue in Japanese)

That's how we, Fuji Koki, call the skirt attached under the front cover of the coffee roaster.



œHopper
Device to store temporarily funnel-type coffee.


œMesh
Coffee bean grading of grain after grinding the coffee bean with a grinder (coffee mill)




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