Diedrich Manufacturing, Inc. - Diedrich Coffee Roasters


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01. - Q: Is Diedrich Manufacturing and Diedrich Coffee the same company?

ANSWER:
No. These companies have always been separate. Although Stephan's brother Martin started Diedrich Coffee and Stephan's Diedrich Manufacturing built the roasters for Martin, they have always been independent companies. In fact, Martin left Diedrich Coffee years ago and the public company merely were able to keep the family name. Martin has gone on to re-establish himself again with Kean Coffee in Southern California. Visit him at www.keancoffee.com and Stephan still provides the roasting equipment used by Martin. Youngest brother, Carl Jr. started Diedrich Manufacturing with Stephan and has been with the company building roasters since its inception.

02. - Q: What is the best way to contact Diedrich Manufacturing?

ANSWER:
With today's fast-paced environment, even in North Idaho, the best way to reach us is electronically - via email or MSN Messenger. Although we know some prefer the "old school way" of talking on the phone, sometimes that is difficult or at inconvenient hours for international customers. If you call, you'll likely get our automated attendant which will guide you to the correct voice mail box and you can leave a message. Someone will get back to you, however most of the time email is timelier because it can be done at all hours of the day, night and weekends and while we're on the phone!

03. - Q: Can I buy a Manual Roaster and later have it retrofitted with your Automation?

ANSWER:
Not at this time and not likely. Automation Retrofits are only available to those machines that already have an older version of Diedrich Automation. The Retrofit does include both hardware and software changes and therefore requires the additional expenses of Diedrich Personnel On-Site to perform such.

04. - Q: Do I need to buy Automation with my Roaster?

ANSWER:
The value of automation is tremendous but does depend upon your business model. Typically, we hear 2 extremely different perspectives:

1. - from the Artisan RoastMaster that indicates that it is his skill set and experience that produce the exquisite roast profile Many of these RoastMasters are in a small wholesale warehouse setting with very limited coffee varietal offerings and distractions of a retail environment. These types choose the Manual Roaster.

2. the other type usually responds from a different perspective. Although they agree with the Artisan RoastMaster, they also are in this to make money and optimize their efficiency. Many times these people are multi-taskers performing other things in the business besides just roasting. They either hire a consultant to create these profiles, purchase bi-annual roast profiles from Diedrich for their coffees and then store them in the automation to recall for production as demand occurs, OR, they learn the craft, create their profiles and then store the profiles themselves in the automation. This allows the RoastMaster or owner to train a less expensive employee to perform this recalling of the profile and roast through the automation so that he/she can perform other tasks throughout the business and not be tied to the roaster. In addition, it provides consistency in the product youre offering, whether its your unique blends, private labeling or single varietals offered to the customer. The bottom-line, Automation is a cheap employee, with a higher ROI (Return On your Investment) and has less margin for error. NOTE: Automation not available on the IR-1 or IR-2.5TT.

05. - Q: Will you answer questions about USED roasters offered by private or 3rd parties?

ANSWER:
No, sorry. With the used market being so popular via eBay, Craigslist, bank repos, private auctions, etc. we can no longer afford valuable personnel time to research equipment being sold on the open market. We will provide details on the Refurbished/Used equipment that Diedrich has available and posted on it's website.

06. - Q: How come your IR Series Roasters do not have a cyclone for the chaff collection?

ANSWER:
Because we have designed the chaff collection below the cooling bin cavity of the roasters base - easy access for cleaning and space efficient making the Diedrich Roaster more pleasing to display as an "In-Store Shop" environment. But still should you prefer a cyclone we'll make it for you.

07. - Q: Why do you not have Agitators in the Cooling Bin on the smaller IR-1 and IR-2.5 roasters?

ANSWER:
Since the IR-1 and IR-2.5 are such a small amount of coffee output per batch and in order to keep costs down, we chose not to design these smaller roasters with the agitator. This has allowed us to reduce the price to the customer for either size by about USD $1,500.00. Most customers therefore, use either there hand or a large wooden spoon to immediately spread out the coffee upon discharge. There is a misconception in the coffee roasting community the agitators purpose is really to spread out the coffee within the cooling bin NOT cool the coffee. Once the coffee is spread out relatively evenly throughout the cooling bin one should stop the agitator as it is truly the cooling bin airflow that cools the coffee. Since air travels the path of least resistance, constant movement from the agitator hinders the air flow movement through the coffee.

08. - Q: What is a Destoner?

ANSWER:
A destoner separates the foreign debris such as rocks, sticks, buttons, bullets, coins, etc. from the ROASTED coffee via a vacuum which elevates the coffee (because its lighter) to a storage silo leaving the heavier foreign debris behind. Yes, the foreign debris that is the same weight as coffee or lighter will still be lifted with the coffee into the silo. This method is 95%+ effective in getting most foreign debris found remaining.

09. - Q: How long does it take to cool the largest amount of beans that each roaster can handle?

ANSWER:
Industry standard says less than 6 minutes. Diedrich machines easily cool in much less time! Cool is defined as warm to the touch but not hot, near room/body temperature. On small roasters an agitator is NOT necessary to cool the coffee but merely to spread the coffee around in the cooling bin.

10. - Q: What is "rule of thumb" for cupping coffee grounds to water ratio?

ANSWER:
SCAA says: 8.25g/150ml
However, many U.S.A. Green Bean Importers use: 13 grams for 7 ounces of water.

11. - Q: How loud does the roaster operate?

ANSWER:
Although we do not have decibel readings on our roasters because room environment has a lot to do with the acoustics, you can assume that the IR Series Roasters regardless of size is about as loud as vacuum cleaner or hair dryer.

12. - Q: How much smoke does the roaster produce?

ANSWER:
Unfortunately this is an ambiguous question that does not have an easy answer. Smoke is contingent upon numerous things: batch size, degree of roast, quality of bean, and type of bean. Also, air flow and weather conditions will impact how well the smoke moves away from your exhaust. If you're trying to roast in a residential neighborhood, you might first consult the city as well as your neighbors as if it is considered a nuisance even at a small volume, you will likely have to get an Afterburner/Oxidizer.

13. - Q: Do Diedrich Roasters only work for coffee?

ANSWER:
No, in fact some customers have ordered our roasters for roasting various other items such as beans, seeds, nuts and grains. Cocoa, vanilla, pumpkin, grapes wheat, barely, flax and more! Minor alterations are made to the roaster to accomodate the specific type of product. The process will begin with you sending aproximately 35 pounds/16 kgs for us to roast with your expectations outlined or sampled.

14. - Q: Can I get my equipment shipped in a Cage Crate instead of a Full Crate?

ANSWER:
Cage Crates are only used when the Distributor or Customer is shipping the equipment in a dedicated OCEAN 20 foot or 40 foot container that is loaded and sealed at the Diedrich Manufacturing facility.

15. - Q: Can I drive to your facility and pick-up my roaster and load it on my own vehicle?

ANSWER:
You can, however it is not advised and is at your own risk. You will also be responsible for paying additionally our Idaho State Sales Tax of 6%. Most customer do the math compared to shipping and the gas to/from our facility and discover it is less expensive and less risk/hassle to have it shipped.

16. - Q: Do you charge State Sales Tax?

ANSWER:
Believe it or not this is a challenging question to answer. With the laws changing as drastically as they are, this depends upon whether each State requires it and nexus has been established. What does this mean to you? Well, to be safe, assume you will have to pay your State sales tax, however you can avoid doing so if you have the proper business license and documentation that you provide us upon placing your order. Some State's call it "Manufacturer's Sales and Use Tax Exemption Certificate". If you do not and it is not charged at the time of the sale, Diedrich Manufacturing, Inc. and/or the State you reside in, has the right to collect it at later date upon demand. It is best to research this with your State first.

Technical Related

17. - Q: What type of vent ducting do I need?

ANSWER:
Answer North American and European customers should use double walled-positive pressure grease vent ducting. Those countries outside of this area may find this difficult to find. Therefore, IF your facility is concrete or brick you may consider 18 gauge welded pipe. The critical issue is the ability to withstand temperatures of up to 1400°F/ 760°C in case of flash fires.

One of the most important and critical aspects of your roaster installation is the use of an approved vent ducting system. This part of the roaster installation seems to create confusion when it comes to the ducting requirements. We have created this fact sheet to assist our customers in understanding the type of ducting and engineering requirements that are needed for a coffee roaster. The coffee roaster is connected to exhaust ducting which is an integral part of the roasting system. Its design will greatly affect the efficiency and performance of the coffee roaster as well as the quality of the coffee. The two main considerations in designing your ducting system are efficiently exhausting your roaster and the distance your ducting is to combustible/non-combustible materials.

Ducting Exhaust:
Coffee Roasters have an internal blower motor/fan to facilitate the exhausting of fumes to the outside. The blower motor/fan creates a positive pressure which by regulations/codes dictates a specific type of vent ducting is utilized. Normally, the coffee roasters internal blower can accommodate a 20-25 vertical exhaust system without the need for any additional booster fans to exhaust the gases through the vent ducting. A direct vertical run is typically the most efficient and cost effective, although not always possible. Ideally, the roaster can be positioned so the duct is centered between the ceiling joists or rafters to allow the greatest clearance around the vent ducting. The design of the building may dictate the use of 45° or 90° elbows. Elbows will put a restriction on the airflow and may cause unwanted backpressure on the roaster. Termination booster fans are available to assist air movement if the exhaust system requires numerous elbows, is excessive in length, or has an excessively long horizontal run. Another option is to increase the diameter of the ducting.

Combustible/Non-combustible materials:
The roasting process creates smoke which must be exhausted to the outside of your building. In the event of a ducting/flue fire, the internal duct temperatures can exceed 1000° F (538°C), which could cause nearby combustible materials to ignite. Examples of these combustible materials are: wood walls, wooden floor joists, carpeting, plastics, etc. Different types or models of vent ducting (depending on construction methods) allow for an installation with increased or decreased distances to combustible and non-combustible materials. Generally speaking, the closer you want to install your roasting system to combustible material, the more expensive the ducting will be.

Note: Fires are typically caused by a failure to maintain a clean Roaster and/or the exhaust ducting. Regularly inspecting the Roasting System including the exhaust ducting and cleaning when the residue accumulation is equal to or greater than 1/8th of an inch (3 mm) will significantly reduce the probability of a roaster or ducting fire. See Owners Manual for further instructions and Cleaning Schedule.

The minimum requirements for vent ducting are: Single wall, welded seam 18 gauge ducting or Class-A Double Wall Positive Pressure Grease Vent Ducting. Diedrich Manufacturing, Inc. recommends UL certified (CE for European Union) Class-A Positive Pressure Ducting due to its superiority over the Single Wall welded seam 18-gauge ducting. Numerous companies manufacture Class-A Positive Pressure Ducting and the competing product lines have different specifications in regards to minimum distances to combustible and non-combustible materials.
Note: Under no circumstances should Class B or Spiral-wrap ducting be purchased.

Weather Protection:
Most of the manufactures listed on the next page offer the components necessary to prevent water penetration into the ducting system. Water, leaking into a Thermal or Catalytic Oxidizer from the outside, may cause an electrical short further damaging the burner assemblies on the equipment. Critical to the overall design is a properly designed and installed chimney cap/rain cap. A properly designed chimney cap/rain cap will prevent water from entering the Diedrich Roasting System. Certain air quality regions dictate the use of certain types of Chimney Cap/Rain Caps. A good ducting contractor will coordinate and ensure you have the correct Chimney Cap/Rain Cap for the installation.

Analysis:
The analysis that the customer should perform is to compare the total costs of several different models of ducting. For example, if you buy the least expensive type of ducting listed on the following page, but then have the expense of a contractor to move a wall, floor joist or turn a combustible material into a non-combustible material, then what have you saved? These additional labor and material expenses may add up to more in total costs than the costs in initially purchasing a model of vent ducting that would have required no structural modifications.

Designing an efficient exhaust system may require an engineer to calculate the efficiency of the system and ensure the proper sizing for the duct system. Please be advised Diedrich Manufacturing, Inc. is not a ducting expert. Therefore, we cannot consult or assist in the design of your ducting system. It is the customers responsibility to ensure a properly designed ducting system is installed. The first place to ask for assistance is with your local Heating, Ventilation/Air Conditioning (HVAC) contractor. They may have experience and carry a brand of Positive Pressure Vent Ducting or Single Wall Welded Seam 18 Gauge Ducting. If unsuccessful with a local HVAC contractor or one is not available, then call a ducting manufacturer (see next page) and ask for the contact information of their regional distributor. Before you call a HVAC contractor or ducting distributor for assistance you will need the following technical information for your Roaster and/or Oxidizer.

Complete Exhaust System must be designed to allow appliance to exhaust into 0.0 to -0.5WCL (0.05 to -1.25 mBars).

Ducting must be suitable for 1100° F (593°C) continuous and 1400°F (760°C) intermittent operating temperatures.

In order to provide our customers with a choice of venting options, we have included a short list of manufacturers and their products as a starting point. Some of the listed companies have on-site engineers to assist you in designing your unique exhaust ducting. Please read the section covering roaster Exhaust Ducting in the Owners Manual for further information on ducting design and remember to check local codes for the requirements specific to your municipality.

American Metal Products Company (AMPCO)
1-662-890-8111
www.americanmetalproducts.com

- Model VSI-II Double wall 1 air insulated pipe with 20gauge 304 stainless steel inner liner and 24gauge aluminum coated steel outer skin. Products minimum clearance to combustibles is 6 at 1400°F.
- Model IVSI Double wall 1 material insulated pipe with 20 gauge 304 stainless steel inner liner and 24 gauge aluminum coated steel outer. Products minimum clearance to combustible is 4 at 1400°F.

Selkirk Metalbestos, Inc.
1-800-635-6507
www.selkirkusa.com
Josh Smith
e: Joshua.smith@hartcool.com
p: 616-656-8280

- Model PS Double wall 1 air insulated pipe with 20 gauge 304 stainless steel inner liner and 24 gauge aluminum coated steel outer skin. Products minimum clearance to combustibles is 6 at 1400°F.

- Model PSI Double wall 1 material insulated pipe with 20 gauge 304 stainless steel inner liner and 24 gauge aluminum coated steel outer skin. Products minimum clearance to combustibles is 4 at 1400°F.

VAN-Packer
1-888-875-8225
www.vpstack.com

- Model DW Double wall 1 air insulated pipe with 20 gauge 304 stainless steel inner liner and 24 gauge aluminum coated steel outer skin. Products minimum clearance to combustibles to combustible is 6 at 1400°F

- Model DW Plus Double wall 1 material insulated pipe with 20 gauge 304 stainless steel inner liner and 24 gauge aluminum coated steel outer skin. Products minimum clearance to combustibles is 4 at 1400°F

Security Chimney International a division of LENNOX Hearth Products also offers a full range of vent ducting products.
1-800-875-3131
www.lennoxhearthproducts.com

Your Local Heating/Air Condition or Wood Stove business
- Outside of the U.S.A./Canada Single Wall, welded seam 18 gauge or thicker steel ducting, if ducting is adjacent to concrete or brick walls may be acceptable. Check local codes.

18. - Q: What is the maximum allowable gas input pressure for your IR or old VR Series Roasters?

ANSWER:
14 inches water column pressure regardless of gas type, however gas type is important and do have different optimum input pressures. They are: 8 inches Water Column/19.93 mBars for Natural Gas and 11 inches Water Column/27.40 mBars for Liquid Propane or Butane. Please note that a Gas Conversion Kit can be purchase from our Parts Department for USD $ 50.00 + shipping via credit cart at ext. 248. You MUST identify your gas type and European customers must be able to provide us the correct "G code" before the proper Gas Conversion Kit can be identified.

19. - Q: What is the biggest problem I will likely have with the roaster?

ANSWER:
LACK of AIR FLOW - we cannot express this strongly enough. EVERYONE says they keep their roaster clean but truly a small few actually inspect and clean ALL the pertinent areas routinely upon EVERY CLEANING!

20. - Q: I heard that you cannot get as much power out of the infrared burners as with an open flame burner?

ANSWER:
Let's debunk the myth! This is a not true but merely a tactic used by competitors or users of competitive equipment because they do not understand the engineering design behind the Diedrich Roaster! The assumption is made that Diedrich Roasters are built like every other roaster, draw air the same way and fuel the same way... definitely not true! Diedrich engineered the combined use of the infrared burners (cleanest and most energy efficient gas burner on the market today) while pulling clean environmental room air over the heat exchangers (syncs) storing and applying the heat (energy) for use in and around the drum. The there is a visible flame coming from the infrared burners and it is applied directly to the drum and not a baffle first. We also allow you to control the air flow in the roaster in various increments at ANY TIME throughout the roast... and yes you can roast and cool at the same time - one batch in the roaster and the other in the cooling bin! We also do not recycle dirty exhaust burner gas back into the coffee drum to try and save energy. The energy in a Diedrich Roaster is stored from its initial on-set in the heat exchangers (syncs) and is clean without dirty combustion gas, hence a cleaner tasting quality in the cup!

21. - Q: What are all the models that Diedrich has offered over the years?

ANSWER:
This is a lengthy list:

Model	Description	Model	Description
HR-1	1 Pound Home Roaster	CR-20	20 Kilo Industrial Roaster
IR-1	1 Kilo Profile Lab Roaster	CR-25	25 Kilo Industrial Roaster
IR-2.5	2.5 Kilo Table Top Roaster	CR-30	30 Kilo Industrial Roaster
IR-3TT	3 Kilo Table Top Roaster	CR-45	45 Kilo Industrial Roaster
IR-3FM	3 Kilo Floor Mount Roaster	CR-50	50 Kilo Industrial Roaster
IR-5	5 Kilo Roaster	CR-60	60 Kilo Industrial Roaster
IRC-7	7 Pound Floor Mount Roaster	CR-70	70 Kilo Industrial Roaster
IR-7	7 Kilo Roaster	CR-80	80 Kilo Industrial Roaster
IR-12	12 Kilo Roaster	CR-120	120 Kilo Industrial Roaster
IR-24	24 Kilo Roaster	CR-140	140 Kilo Industrial Roaster
IR-40	40 Kilo Roaster	CR-210	210 Kilo Industrial Roaster
VR-5	5 Kilo Roaster	CR-240	240 Kilo Industrial Roaster
VR-15	15 Kilo Roaster	CR-280	280 Kilo Industrial Roaster
VR-30	30 Kilo Roaster	CR-350	350 Kilo Industrial Roaster

22. - Q: What is an Afterburner (Oxidizer)?

ANSWER:
An Oxidizer is a type of pollution abatement equipment (also know in the industry as an Afterburner) and is used to treat the effluents from the coffee roaster. The purpose of the oxidizer is to eliminate smoke, odor, and to reduce the total amount of air emissions released into the atmosphere to an acceptable level. Smoke, odor, and various chemical compounds that are the natural bi-product of coffee roasting and are normally governed by local regulations, especially in North America.

23. - Q: Are there different types of Afterburners (Oxidizers)?

ANSWER:
Yes there are two different types. Thermal Oxidizers and Catalytic Oxidizers. Thermal Oxidizers use heat and time to eliminate (oxidize) the smoke, odors, and air emissions and Catalytic Oxidizers use a heated module, that when the effluents from the roaster pass through, destruct the effluents to a high degree.

24. - Q: What temperatures do the two Oxidizers operate at?

ANSWER:
Thermal Oxidizers typically operate between 1100° and 1500° Fahrenheit (593° and 815 °Celsius) and Catalytic Oxidizers Operate between 600° and 850° Fahrenheit (315°C and 454°Celsius) which is a 39% decrease in maximum operating temperatures.

25. - Q: Why do Thermal Oxidizers operate at such high temperatures?

ANSWER:
Temperatures between 1100° and 1500° Fahrenheit (593° and 815 °Celsius) are required to eliminate smoke, odor, and reduce air emissions through the process of oxidation.

26. - Q: Why do Catalytic Oxidizers operate at such lower temperatures?

ANSWER:
Because a Catalytic Oxidizer contains an internal catalytic module which accelerates the oxidation process. The catalytic module is an internal component in the Oxidizer which contains coatings of proprietary chemical compounds. These compounds facilitate chemical reactions when they are heated and the gases from the emissions pass over their surfaces.

27. - Q: What are the emissions released in the atmosphere?

ANSWER:
They are too numerous to list here but most Air Quality Districts are concerned with primarily the following: Volatile Organic Compounds (VOCs), Particulate Matter (PM), Carbon Monoxide (CO) Oxides of Nitrogen (NO_x), etc. Normally, acceptable levels are expressed in Parts Per Million (ppm).

28. - Q: Do I require an Oxidizer?

ANSWER:
Check with your local Department of Environmental Quality (DEQ), Air Quality Management District (AQMD) or local municipality for requirements. Different Municipalities, Provinces, States, and Countries have different criteria. While some have no criteria, others are concerned with smoke and odor only, and still others have very stringent requirements concerning how many parts per million (ppm) of a particular chemical compound is released into the atmosphere.

29. - Q: What does ppm mean?

ANSWER:
Parts Per Million of a substance in a solution or mixed with another substance: Example: 1000 ppm would equate to 1000 milligrams or 1 gram per 1 Liter. In U.S. units an example of 1 ppm would be 1 teaspoon per 1302.1 gallons.

30. - Q: Okay! I now know the difference between and the function of both types of Oxidizers, but why does it matter to me?

ANSWER:
Because the Catalytic Oxidizer is slightly more effective in reducing certain air emissions released into the atmosphere, specifically CO₂ which is believed to be the main cause of the Green House Effect and Global Warming. They are more environmentally friendly and they use less British Thermal Units (BTUs) of energy (Natural Gas or Liquid Propane) to accomplish the task due to lower operating temperatures. This may mean significant savings in monthly energy costs.

31. - Q: Does a Catalytic Oxidizer cost more than a Thermal Oxidizer?

ANSWER:
Yes, due to the costs associated with the internal catalytic module costs and other additional manufacturing costs.

32. - Q: How do I make a decision on which Oxidizer is best for my business?

ANSWER:
Weve made that decision easy for you, just provide us with the Model # of your Diedrich Manufacturing, Inc. Coffee Roaster you anticipate using the Oxidizer with and the estimated weekly roasting hours. We will take that data and plug it into a formula and then provide you the customer with an analysis that shows the breakeven point (in months) associated with the higher initial cost of the Catalytic Oxidizer and the subsequent savings thereafter including the anticipated replacement costs five years in the future. Example: a Catalytic Oxidizer fitted specifically to a Diedrich IR-12 Coffee Roaster operating 20 hours a week will pay for the initial higher outlay in 12-18 months due to an estimated USD $210.00 a month in lower energy costs. Now for the next 42 months, you will reap an estimated USD $8,820.00 dollars in savings until you would have to replace the catalyst. Estimated cost to replace catalyst is USD $1,700.00 in todays dollars. The analysis only gets better the 2nd five year cycle, especially as energy costs continue to rise.

Note: The above calculations were based on Natural Gas costs in North America on August 15, 2006.

33. - Q: What if I do not own a Diedrich Manufacturing, Inc. Coffee Roaster can I still use a Diedrich Oxidizer?

ANSWER:
Absolutely, but we will need to know the following: Maximum Capacity of Roasted Coffee in Kilos of your Roaster, Cubic Feet per Minute (CFM) exiting the exhaust of your roaster, the Outside Diameter (OD) of the exhaust pipe, the BTUs per hour of your Roaster, and the height of the exhaust pipe off the floor.

34. - Q: How does oxidation occur?

ANSWER:
Oxidation occurs when heated Air Emissions react with oxygen from the atmosphere to produce mainly harmless carbon dioxide (CO₂) and water (H₂O). Yes---other chemical compounds are produced, but most of the time they are disregarded as being too small in concentration to be concerned with.

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