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  1. #1
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    Roaster capacity: Diedrich, Ambex, US Roasters, and Probat

    I have a question concerning the useable capacity of the above commerical roasters. I currently use a Ambex YM-2 with a stated green charge weight of 5#. My experience with the Ym-2 is a maximum charge of 3.5# or a 70% factor of the stated capacity. I will be moving up to a larger roaster very soon and may be changing brand. I am interested in your experiences with the roasters mentioned in the above heading. I have talked to all the manufactures but I am interested in the real life experiences of commerical roasters. As an example, I have looked at the Diedrich IR-3 with a stated charge weight of 6.6#. Is this realistic? Or is the sales staff over selling this unit? Any help would be greatly appreciated.[/b]

  2. #2
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    My IR-12 is suppose to be able to roast 30 pounds a batch. I am comfortable up to 20, but am most happy around 15.
    You want cream and sugar?
    NO COFFEE FOR YOU! NEXT!

  3. #3
    Junior Member
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    How long does it take to do that 30 Lbs. batch?

    Diedrich's IRs, ususally don't have enough power to do a full load in a good roast time. I might be wrong about the IR-12, just wondering.

    Inregards to the Question of the post it depends on how much you want to spend and the quality of the coffee you want to produce. Also the size of the roaster you are looking for?

    Best small size roaster I've used is a Renegade 5K.
    Renegade 5K and 3K
    Deitrich IR-40
    2 Bag Sivets
    Probat L12

  4. #4
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    Is your IR-12 pre-1999 or later? Diedrich sales dept. indicates that at 1999 they gave their drums more "headroom" so as to make the kilo size realistic.

  5. #5
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    Quote Originally Posted by coffeejoes
    Is your IR-12 pre-1999 or later? Diedrich sales dept. indicates that at 1999 they gave their drums more "headroom" so as to make the kilo size realistic.
    Did they say that? Cuz what they are saying is prior to 1999 they falsely represented their product. I think questions you need to ask any roaster maker are at full capacity, what kind of roasting time can you expect? I think Diedrich says 18 minutes, which to me is too long. How much flame and air flow you can control? If the only way to roast at capacity is to have it at full blast and with one profile then it is not going to do you any good.

    My is a pre-1999 IR-12. But I have roasted on a 2004 IR-12 at a friend's place. Although I only have limited time on it, I still don't think full batch is realistic.
    You want cream and sugar?
    NO COFFEE FOR YOU! NEXT!

  6. #6
    Senior Member
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    Quote Originally Posted by scotthark
    How long does it take to do that 30 Lbs. batch?

    Diedrich's IRs, ususally don't have enough power to do a full load in a good roast time. I might be wrong about the IR-12, just wondering.

    Inregards to the Question of the post it depends on how much you want to spend and the quality of the coffee you want to produce. Also the size of the roaster you are looking for?

    Best small size roaster I've used is a Renegade 5K.
    I have never gone pass roasting more than 20 pounds in my IR-12. Diedrich talked about roasting time of 18 minutes - too long for me.

    Have you have any experience with joper 5K? how does that compare to renegade 5K? the joper 15K and renegade 15K are on my radar screen if and when I out grow my ir-12.
    You want cream and sugar?
    NO COFFEE FOR YOU! NEXT!

  7. #7
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    why is it you can only do 3.5 lbs per batch? I used to have the same roaster and could do from 5 lbs down to 4 ounces. I now have a 2.5 10 adn 120 kilo Toper and a 60 kilo Ambex. And can do the maximum capacity in each.
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  8. #8
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    ElPugDialbo
    I have only seen pictures of the Joper and Renegade Roasters. They appear to be very well built machines.
    Topher
    When I roast over 3.5# say 4# my roasts are very uneven. It is like half the beans are tending toward a french roast while the other half will be a lighter roast. As soon as I drop to 3.5# all the roasts are even. I have assumed that at 4# ther is not enough room for bean expansion and then the mottled bean look is caused by poor mixing in the drum. I am assuming that a portion of the beans get trapped or are isolated close to the hotter parts of the drum. It is interesting to hear that you are able to roast 5.0# batches on the YM-2.

  9. #9
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    do you still have the roaster? Check to see if the roaster is level. Did you ever contact Terry or Paul about this?
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  10. #10
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    I have checked the level of the roaster and I will recheck today. In fact, Paul advised me to check the level. I am using natural gas vs propane. Do you use propane on your YM-2?

 

 
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