There are several types of industrial coffee handling systems, each with their advantages and disadvantages. In this article, we hope to define a few different modes of bean transportation so you can plan your facility’s product highway in the most efficient way possible.
Pneumatic (Dilute Phase Transfer)
One of the most common types of green bean coffee transfer utilizes either a regenerative or positive-displacement blower to push product through one or a series of pipes to your roaster. These are primarily used on green bean systems because of the raw product’s durability; you would not want to send a roasted bean through this and expect it to show up whole on the other side. If the integrity of the roasted bean is not of concern, i.e., it’s on its way directly to the grinder, then the pneumatic system becomes a viable option. These systems are relatively simple to install and maintain, but one common drawback is the higher noise level during operation.
Tubular Conveyors (“Puck”- style)
If operational noise reduction is a concern, then the tubular “puck” conveyors may be the preferred product transfer method. When installed and maintained properly, these can provide a quieter method of green or roasted bean transport. More commonly used on roasted bean products, this type of industrial coffee handling system helps ensure that the beans arrive at their destination unscathed. Though they are relatively a more expensive option, they cover a wide range of product transfer rates to make process timing and multi-roaster staggering a breeze.
Bucket Elevators
This type of coffee transfer system utilizes a series of, you guessed it, buckets to carry the product vertically. This handling system also takes up considerably less floor space when compared to the previous methods. Due to the larger bend radii of the pneumatic and tubular “puck”-style conveyors, they are usually placed farther away from the roaster whereas the bucket elevator can be alongside it. A common consideration for the bucket elevator is the addition of a recessed floor in which the equipment sits so that green coffee bags may be opened at ground level.
Process Timing Study
In order to plan your green bean transfer and roasted bean takeaway, we recommend consulting with one of our specialists to choose the most efficient methods and capacities. During this process we will consider the following inputs from you:
- Your combined roaster throughput, usually in pounds per hour.
- How many roasters are in operation and pairing certain roasters based on individual throughput.
- The typical roasts per hour “schedule”; how long do you normally roast & cool the beans?
With your operational inputs, we will determine the transfer “window”, usually the amount of time between the completion of the destoning processes. With this information we can size the transfer systems to ensure that the process of getting beans to and from the roaster is seamless, even in the case of multiple roasters being fed from or dispensing to a single transfer line.
If you’re ready to consult with one of our specialists, please submit the form below and we will follow up with you shortly.
