Coffee Roaster Gas Burner

Generally speaking, gas burner for coffee roaster performance depends on infrastructure as well as on environmental conditions. When using gas, a good deal of practice is required in order to guarantee consistent, reliable gas burner performance. Numerous parameters influence its caloric value: the surrounding temperature, gas type and purity, consumption rate (which can lead to gas freezing), gas tank capacity (especially when insufficient), pipeline diameter, the gas pressure reducer (type and location), the form of gas-projecting nozzles, jet volumes, adjustments made to air or fuel in the mixture, that is, to name but a few. In larger roasters, a gas vaporizer must be utilized when using liquefied propane gas (LPG).

Once all factors are taken into account, the burner is ready to be calibrated to min-max state using a control valve installed on the roaster’s control panel. The control valve must, in some cases, also be set to fit the scale working range, using the master delivery valve on the burner gas ramp. Compared to an electrical heating source, gas heating provides a broader energy range, much broader, in fact, than is actually needed. From a user’s standpoint, what’s crucial is to find the range of thermal values the burner can produce within its given limits.

Gas Burner Types:

Gas burner types can be divided into two groups:

Self aspirated burners (also called atmospheric burners):

• Self-aspirated candle burners
• Self-aspirated inline rail burners
• Self-aspirated, metal wool, projecting screen burners

Pre-mix burners:

• First-generation burners with air pump
• Pre-mix single nozzle burners
• Pre-mix single nozzle, multi-stage, or fully modulated burners

These burners are currently the cleanest in the market and they do not produce affluent gases from an open flame burner mixing with the fragile chemistry of the coffee. To avoid any damaging effects, Coffee PRO Direct burners have 40-­60% less CO, CO2, NOX, zyne and aldehydes gases that typical open flame burners produce. The result being firstly a very rapid heat response and secondly a much more cleaner and 50% more energy efficient way of roasting.