phaelon56
New member
Two things I forgot to mention. One is that the airflow is predetermined by Sivetz based on the size of roaster (but I will be tweaking this). Second is cooling. They really need to add a paddle to the cooling tray but it's as wide and a bit deeper than the average comparable sized drum roaster cooling tray. We use a 15 second water spritzx that automaticalluy activates whent he beans hit target in to four internal temp and then they are manually discharged into the bean. An extremely powerful blower sucks air throught the beans and the perforated meatl screen inthe base of the cooling bin. Bean roasted to temps in the mid 440's are totally cool in approximately three to four minutes.
I'm not claiming that fluid bed is superior to drum roasting but I respectfully contend that it's not fair to disparage it until you leanr more about it. Sivetz is in fact the leading producer of small to mid sized commercial fluid bed roasters and it's worth learning about them and sampling a few coffees produced by an experienced roaster with a properly modified and controlled Sivetz. I doubt that it will change your mind but it may alter your opinion in some ways.
I'm not claiming that fluid bed is superior to drum roasting but I respectfully contend that it's not fair to disparage it until you leanr more about it. Sivetz is in fact the leading producer of small to mid sized commercial fluid bed roasters and it's worth learning about them and sampling a few coffees produced by an experienced roaster with a properly modified and controlled Sivetz. I doubt that it will change your mind but it may alter your opinion in some ways.