Diedrich Manufacturing, Inc. - Diedrich Coffee Roasters


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	Equipment

	Profile Lab Roaster

	IR Series Commercial Roasters

	CR Series Industrial Roasters

	VR Series Roasters

	Custom Roasters

	Ancillary Equipment

	Layout Configurations

	Software Automation

	NEW Equipment Inventory

Model	Bean Capacity in Pounds	Bean Capacity in Kg	Roasts Per Hour
IR-1	2.2 lbs	1 Kg	3.5
IR-2.5TT	5.5 lbs	2.5 Kg	3.5
IR-5	10 lbs	5 Kg	3.5
IR-12	26.46 lbs	12 Kg	3.5

In search of a cleaner more efficient roasting medium Diedrich Manufacturing pioneered the use of infrared burners over 30 years ago. On the average the Diedrich IR roasters are 50% more efficient than any other compatibly sized roaster with a far cleaner roasting medium.

In our efforts to refine the roasting process, Diedrich developed a unique roasting medium utilizing a combination of infrared burners and heat exchanger to produce clean and an extremely controllable roasting medium.

A clean roasting medium reduces the negative effect that contaminated burner gases have on the complex chemistry of coffee as it evolves throughout the roast.

Infrared burners are an extremely clean heat source. Comparing the infrared burners used in a Diedrich roasters to an atmospheric (open flame burners) typically used in other roasters, the infrared burners only produce 3-4% of the NO_X gases. CO and CO₂ gases are only 40-60%, the aldehyde emissions average 30%, while the various species of SO_X and zene gasses average only 45% of that produced by atmospheric burners. SO_X

Roasting coffee requires hot air. In fact, on an average, 70% of the heat transfer into the bean during a roast is accomplished with hot air. A typical coffee roaster uses the dirty effluent gasses of the burner as the roasting medium. In an attempt to be more efficient some coffee roasters burn the exhaust gasses and re-circulate this effluent through the drum as the roasting medium.

Infrared burners produce radiant heat which travels on the same wave length as sun light. Radiant heat warms objects NOT air. As the infrared burners do not produce hot air, we developed heat exchangers through which we draw clean ambient room air. The heat exchangers heat this clean air to the temperatures needed for roasting.

While designing the heat exchangers we explored the effects that changes in airflow velocity/vacuum and air temperature have on the coffee and how coffee absorbs heat at different stages of the roast. The optimum parameters are designed into the Diedrich roasters.

In a Diedrich roaster, the heat exchangers are the source of the hot air needed for the roasting. Once the roaster is at temperature, the heat exchangers allow complete and independent control of a wide range of air velocities/vacuum with very stable temperatures regardless of flame setting. As the air is responsible for 70% of the heat transfer into the bean, the stability of the air temperature makes the use of the air control very predictable. The conductive heat which is the remaining 30% of the energy is used to control the temperature profile.

As the air temperature is very stable, it is far easier to stay on the profile; meaning that the flame is not as dramatically different from roast to roast of the same coffee.

With an atmospheric burner the air temperature is dependant upon flame setting and air damper position. Raising the flame raises the air temperature and conversely lowering the flame lowers the air temperature. With the flame set at a certain level, increasing the air across the flame lowers the air temperature while decreasing the air raises the air temperature. Changes to either the flame level or air flow changes the air temperature.

As the flame is used to control the profile the chances of the roasting medium ever being consistent at a particular stage of the roast are very slight with this type of flame. As the balance of convective and conductive heat influence the evolution of the chemistry, consistency is very important.

The focus of our design is to have a machine which is easy for the novice to use while the experienced and demanding roast professional has the control needed to precisely manipulate the chemistry at every stage of the roast.

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