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Thread: Has Garanti roaster discussion thread

  1. #351
    Super Moderator Javaphile's Avatar
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    Pictures (Group 1) of the roaster Soulmandk is looking at.

    Has1.jpg Has2.jpg Has3.jpg Has4.jpg Has5.jpg


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  2. #352
    Super Moderator Javaphile's Avatar
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    Pictures (Group 2) of the roaster Soulmandk is looking at.

    Has6.jpg Has7.jpg Has8.jpg Has9.jpg Has10.jpg


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  3. #353
    Super Moderator Javaphile's Avatar
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    Pictures (Last one.) of the roaster Soulmandk is looking at.

    Has11.jpg


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  4. #354
    Senior Member speleomike's Avatar
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    Hi all

    This is a followup to my post of 24th November 2009 in this thread as a member asked me via email:
    "Can I use the thermocouple at beanbay, without varicap? Product page says "Stainless Steel Braiding for less chance of melting during roasting" And one more question, can I easily remove the screw on window next to original thermocouple or do I need something to fill the gaps(if there is any) between the screw of the new thermocouple and the hole."
    I thought it would be useful for others to post some pics of how the thermocouple from Bean Bay
    fits into my 2 kg Has Garanti. I am using the 100 mm long thermocouple (TC).

    Pic 1 shows the TC in position, pic 2 in more detail, pic 3 shows the hole that the TC goes into by removing the screw, pic 4 shows TC with a small circular ceramic insulator and pic 5 shows detail of this insulator with the end of the TC for scale.

    The insulator is an old varicap. It just happens to fit the OD of the TC and the ID of the windows screw hole perfectly.

    NOTE: If you wish to put a 100 mm TC into this hole or any hole first disconnect the power lead to the roaster, insert the TC, then manually rotate by hand the drum to ensure the TC will not be hit by anything as the drum rotates. I had no problems with my 2 kg HG but you have been warned :-)
    Attached Images Attached Images
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  5. #355
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    Hi guys,

    I have a 2006 15kg HGS Has Garanti. My drum wall keeps scraping against the front wall and I keep adjusting it so it doesn't. I'm just wondering if there is a locknut to tighten the cap/ so that I don't have to keep doing this several times a a roasting session.

    Cheers!

  6. #356
    Member CoffeeInZA's Avatar
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    Hi guys,

    I'm using a HGS5 Shop Roaster. When measuring for my charge temperature, should I be using the been probe temperature, or the temperature reading on the digital display that comes built into the roaster?

  7. #357
    Senior Member Gavisconi007's Avatar
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    Quote Originally Posted by CoffeeInZA View Post
    Hi guys,

    I'm using a HGS5 Shop Roaster. When measuring for my charge temperature, should I be using the been probe temperature, or the temperature reading on the digital display that comes built into the roaster?
    I also have a Has Garanti. The bean probe on mine is connected to the digital display that is built into the roaster. Do you have two temperature displays? What does your bean probe cable run to?

  8. #358
    CoffeeSnobs Owner Andy's Avatar
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    When measuring for my charge temperature, should I be using the been probe temperature
    Bean probe is more consistent, and that's really what you are aiming for.
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  9. #359
    Senior Member chokkidog's Avatar
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    Quote Originally Posted by CoffeeInZA View Post
    Hi guys,

    I'm using a HGS5 Shop Roaster. When measuring for my charge temperature, should I be using the been probe temperature, or the temperature reading on the digital display that comes built into the roaster?
    Hi Deon. Always the bean probe .....as Andy mentions.

    Use your ambient probe for over temp settings (mine is set at 250) and to monitor the differential between probes prior to starting a roast.
    For instance, I will preheat my roaster while I weigh the green beans for the day's roasting (about 40 mins).

    I will aim for 230 ambient/ 270 bean probe. This then becomes my target after each load, prior to dropping the bean mass temp and charging the drum with the green beans
    when the bean mass probe reaches the load point. It helps with consistency, especially with the thin walled drum of the Has Garanti, which will gain/lose
    heat quickly. When changing from the 12kg roasts ( normally I do the bigger loads first) to a 6 or 3kg I will get the ambient temp to 205 before dropping the bean temp to the required
    charge temp.... once again for consistency. I rarely do 3kg roasts (other than decaf) and could aim for a lower indicator temp than 205 to speed up the interval between roasts
    but it's a good time to pour a shot and do a couple of other things. When I roast decaf (once weekly) it's always first off the rank for the day.
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  10. #360
    Senior Member chokkidog's Avatar
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    Quote Originally Posted by manchild View Post
    Hi guys,

    I have a 2006 15kg HGS Has Garanti. My drum wall keeps scraping against the front wall and I keep adjusting it so it doesn't. I'm just wondering if there is a locknut to tighten the cap/ so that I don't have to keep doing this several times a a roasting session.

    Cheers!
    There should be a two pice adjustment on the front bearing. The adjuster 'nut' on the outside and a lock ring on the inside. If you're having trouble with the shaft coming out of adjustment then tighten
    the lock ring. Don't over tighten as you may need to readjust the shaft position as your roasting day progresses.

    You should also find that the shaft needs adjustment as the weather changes, especially Autumn and Spring when the thermal mass of the roaster becomes unbalanced relative to
    the drum when you start heating the drum.

    It is not a set and forget operation. Excessive friction will cause unwanted wear between the drum and the endplate and eventually could put too much pressure on the drive train causing wear/failure.

  11. #361
    Senior Member chokkidog's Avatar
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    Quote Originally Posted by chokkidog View Post
    Hi Deon. Always the bean probe .....as Andy mentions.

    Use your ambient probe for over temp settings (mine is set at 250) and to monitor the differential between probes prior to starting a roast.
    For instance, I will preheat my roaster while I weigh the green beans for the day's roasting (about 40 mins).

    I will aim for 230 ambient/ 270 bean probe. This then becomes my target after each load, prior to dropping the bean mass temp and charging the drum with the green beans
    when the bean mass probe reaches the load point. It helps with consistency, especially with the thin walled drum of the Has Garanti, which will gain/lose
    heat quickly. When changing from the 12kg roasts ( normally I do the bigger loads first) to a 6 or 3kg I will get the ambient temp to 205 before dropping the bean temp to the required
    charge temp.... once again for consistency. I rarely do 3kg roasts (other than decaf) and could aim for a lower indicator temp than 205 to speed up the interval between roasts
    but it's a good time to pour a shot and do a couple of other things. When I roast decaf (once weekly) it's always first off the rank for the day.
    As I've missed the edit window, I'd just like to add a rider to the above, in case anyone else reads the post.

    The specific information in regards to temperatures only apply to my roaster, in my roast room, at my elevation, in my climate, with my beans and roasted to my profiles.

    The temperatures are there simply to provide illustration on what is important and that is to achieve consistency in anyone's approach to roasting coffee.

    They should not be transferred to any other roasting situation.

    Consistency is achieved not only through an understanding of your equipment and physical situation but also in developing a consistent and considered modus operandi
    to your roast days or sessions.

  12. #362
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by chokkidog View Post
    The specific information in regards to temperatures only apply to my roaster, in my roast room, at my elevation, in my climate, with my beans and roasted to my profiles …
    Consistency is achieved not only through an understanding of your equipment and physical situation but also in developing a consistent and considered modus operandi to your roast days or sessions.
    Ain't this the truth!
    Great info Chokki
    chokkidog likes this.

  13. #363
    Senior Member chokkidog's Avatar
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    Behmor Coffee Roaster
    Cheers and thanks, Matt. :-)

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