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Heres a couple of images of some worn burr-plates and one of a near new Rocky static burr-plate. You can see from the two worn plate images that the actual cutting edges are worn to a curve shape, no longer clean and straight like the Rocky example.....
If you run your thumb against the edges, youd be thinking if I tried, I could cut myself here- i.e the cutting edges are sharp. If not, its probably time. Also, if theyre shot, you will probably see wear on the flat edges on the outside of the burr set which would not normally be in contact, but possibly will be in a blunt set....
Originally posted by Mal link=1203309741/0#1 date=1203329550
Gday Sam,
In a commercial setting, burr-plates are changed somewhere within a range of 500-750Kg of throughput so in a home setting of say, 500g per week, that would make for about 19-20 years of use on the low end of the scale.
You just need to let your palate and experience be your guide but I would say you should get at least a good 10-15 years out of them. No need to rush....
Mal.
So Mal, are you saying in a cafe environment using about 40kg coffee per week, the burrs should be changed about every 6 months or so??
In a commercial setting, burr-plates are changed somewhere within a range of 500-750Kg of throughput so in a home setting of say, 500g per week, that would make for about 19-20 years of use on the low end of the scale.
You just need to let your palate and experience be your guide but I would say you should get at least a good 10-15 years out of them. No need to rush....
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