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Wire brushes in cooling bins

This is a discussion on Wire brushes in cooling bins within the Coffee Roasters forums, part of the Coffee Industry category; 60 kilo in 800 sf....where do you put greeen or finished product? What make of roaster? Automated? Do you have a loader and destoner? If ...

  1. #11
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    60 kilo in 800 sf....where do you put greeen or finished product?

    What make of roaster? Automated? Do you have a loader and destoner? If you have a destoner, wouldn't the brushes take some labor away? Would love to see some images.

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  3. #12
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    The roastery is located next to our first bagel store. I store bags there and in the roastery. The roaster is not automated and is an Ambex. The afterburner sits directly behind the roaster and we have dunnage racks spread out to store green. We package what we roast and ship within 24 hours. We have 2 MPE grinders and a Prox Pack machine..its tight but it works. I like the fact that the bagel shop has windows for customers to watch us roast. I said the roastery was 800 sq ft. That is a bit of a white lie...it's actually 880 sq ft and 200 sq ft of that is a coffee shop.
    Wire brushes in cooling bins-newpic5.jpg
    Wire brushes in cooling bins-new-pic4.jpg
    Wire brushes in cooling bins-new-pic3.jpgWire brushes in cooling bins-new-pic.jpgWire brushes in cooling bins-new-pic2.jpg
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  4. #13
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    some more pics...
    Wire brushes in cooling bins-new-pics.jpgWire brushes in cooling bins-img_6007.jpg
    Attached Thumbnails Attached Thumbnails Wire brushes in cooling bins-img_6007.jpg  
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  5. #14
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    That is tight! IMO.

    You roast mostly for retail shipments and your own cafe uses, right? Not for wholesale distribution. How many # per year do you roast, est?

    The next time my guys complain about no space, I am going to pull these pictures up. Thanks for sharing

  6. #15
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    I roast for a bagel chain. I ship coffee to each location weekly. When I started a year and a half ago we had 4 bagel shops. We now are up to 15. In the couple of years we are going to have some serious growth. I am only roasting about 10,000 lbs a month right now. We figure on one shift we can knock out about 10,000 lbs a week. Once we out grow this location we will open another roastery out west. What are you roasting on?
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  7. #16
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    Quote Originally Posted by topher View Post
    Cool. I am lucky. My whole production space is under 800 sq ft..with a 60 kilo and afterburner inside. Talk about cramped!
    do you have a pic of your layout?
    wait I think there might be a thread on this
    Last edited by Mr Shave; 02-26-2013 at 02:14 AM. Reason: double checking threads

 

 
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