OWNER’S MANUAL

PROBATino/2

FOR ROASTING OF COFFEE BATCHES FROM 800 TO 1.200 Gr.

MN.01.0.005-02
Prior to commencing any work, read the instructions!
04/2013
 Index

Copyright .......................................................................................................page 03

Authorized Operator .....................................................................................page 03

Accessories ...................................................................................................page 03

Installation .....................................................................................................page 04

Exhaustion .....................................................................................................page 04

Electrical connection ....................................................................................page 05

Gas connection .............................................................................................page 05

Operating Board ............................................................................................page 07

Turn on ...........................................................................................................page 08

Roasting .........................................................................................................page 10

Turn off...........................................................................................................page 12

What to do in emergencies...........................................................................page 12

Trouble Shooting ..........................................................................................page 13

Gas diagramme .............................................................................................page 13

Maintenance ..................................................................................................page 14

Gap adjustment .............................................................................................page 15

Electrical diagramme ....................................................................................page 16

Technical data ...............................................................................................page 22

Part list ...........................................................................................................page 23

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Copyright
We reserve the copyright on the technical documentation. The
documentation is only entrusted to the owner of the roaster for his /
her personal use. It contains technical instructions, drawings and
illustrations which, either completely or partly, may not be reproduced,
distributed or used for competition purposes or communicated to third
parties without proper permission.

Authorized Operator
Only trained persons may start up the roaster.
The operating manual should always be available at the machine.

Accessories
01 flat brush
01 sampler
02 spanners (SW10/SW13)
01 Hight Temperature Rose (Ø 60, lenght ca 1m)
01 Cooling hose ( Ø 60, ca. lenght ca 1m)
04 hose clips
01 set of external hexagon spanners
01 square socket spanner
01 chaff separating cyclone

Safety  The design and construction of the table roaster meets the
provisions of the safety at the workplace regulations in relation to
safety.
 Any unauthorized alterations of the table roaster are not permitted
for safety reasons.
 Do not reach into the drum.
 Do not touch the roaster, risk of burns. Keep a safe distance.
 Without discharge at the right time, the hot roasted coffee may
catch fire harmfull gases will be produced. Serious injury may be
result
 The roaster must be discharged immediatly when the target color
is reached. Above 200ºC, may exist a fire hazard, due to the
thermal reactions of coffee.
 The coffee must cool quickly on the cooling sieve. The darker the
roast, the quicker it must be cooled.
 Maintenance and repairs are reserved for qualified specialists.
 Before starting maintenance work, let the roaster cool down,
close the gas supply and unplug the mains plug.

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Installation
Place the table roaster on a level surface.
Adjust the machine legs below the baseplate to ensure secure
positioning.
Always ensure that the fresh air intake of the roaster is unobstructed
in the perforated cover.
Compare the rated electrical output as stated on the machine plate
with the voltage supplied in your mains socket.
A separate chaff exhausting module consisting of cyclone and a
waste bin for coffee chaff collection is included with this table roaster.
Please, install this module near to the roaster.
For visual control of the roasting results, use the sampler on the front
of the roaster.
Make sure that the room of installation is suficiently ventilated.

Exhaustion
Conduct the exhaust air via a hose (Ø 80mm) or via a pipe piece from
the exhaust gas socket of the cyclone to a chimney or directly into the
open (Item A). The exhaust air duct ought not be longer than 5m.
Connect the roaster red hose (Ø 60mm) from the roaster to the intake
side of the cyclone (Item B).
Connect the flexible cooling exhaust air hose (Ø 60mm) with the
branch at the suction side of the cyclone (Item C).
Secure connections with the supplied hose clamps.
Note:
- The aspiration from the roasting cylinder can be adjusted by means
of lever (Item D) on the suction socket of the chaff separating cyclone.
Do not modify the seting after commissionig.

- The exausting module A can be installer on a wall. In this case remove thr feet.
Output Ø 80mm to a chimney or directly into the open.

Electrical connection

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 The roaster is completely wired with plug and just needs to be
plugged into a mains socket.
The chaff separating cyclone with the roaster fan is also completely
wired and only has to be connected to the roaster panel by means of
the plug.
Note:
Compare the stated voltage with the local supply voltage.

Gas connection
Note:
Only authorized gas fitters may be used and vent the gas pipe prior to
initial ignition of the burner
The gas supply pipe at the roaster connection should be 3/8”

Gas cylinders Unburned escaping propane gas cannot be noticed by smell. Propane
gas is havier than air and can form explosive mixtures on the ground.
Keep away from direct sunlight.
A shutt off valve on the gas supply must be easily accessible at all
time.

Safety gas Improper gas connections can cause serious accidents through fires
and explosions. Only allow authorised, qualified gas fitters to connect
the gas pipe.
Prior to initial commissioning of the roaster, the gas installation must
be tested for leaks.

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 A pressure monitor ensures that the burner is switched
off when the exhaust gas pipe is closed or in the event
of fan drive failure.
Before commissioning the machine for the first time or
after repair work, the pressure monitor can be
readjusted as follows:
Remove cover of the roaster.
Realise plastic cover of pressure monitor on both
screws and remove it.
Pressure monitor Switch on roaster fan.
From the maximum scale value the adjusting knob has
to be slowly turned clockwise until the switching contact
closes and the burner is realeased.
The factory setting of the pressure monitor corresponds
to a negative pressure of -0,4 to -0,6 mbar.

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Operating Board

Pos.1 Main Switch for power supply

Pos 2. Chronometer
Pos 3. Thermometer
Pos 4. Ignition switch pilot burner
Pos 5. Regulating knob of burner

5
1

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Turn on

1  Open the gas tab in supply line

If the machine is commissioned
for the first time, have the gas
line ventilated by an expert
 Verify the gas pressure .
Gas manometer for propane

Germany: 50 mbar pressure;

Other: 30 mbar, or specification of
country.

Natural Gas

Germany: 20 mbar pressure.

Other: 20 mbar or specification of
country.

2  Turn on the general key (1)

Energy supply – switch on
- cylinder;
- exhaust fan
- chronometer;
- temperature demonstrator.

on the side of operating board

3  Regulate the exhaust lever.

 Roasting time
The roasting time can be
adjusted by:

Increasing or reducing the

regulating knob of burner (5).
Normally on position 5,5 the
roasting should be around 12 Adjust flow – Scale 0 - 10
min.

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 4  Turn the buttom (4) until the
ignition position.

is the 1º coupling, turning to the left

5  Press the buttom (4), keep it

pressed and turn to the ignition
position. Repet operationuntil you
get the ignition flame.
Control by looking through the
sight window.
 With the roaster cool, keep the
buttom (4) pressed between 30-
50 seconds, after warm keep it
pressed for 10 seconds.

Window to look the flame

7  Turn the buttom (4) until

desired position.
Position 5,5 min, 12 min
roasting, below 5,5 slowlier
roasting and above 5,5
faster roasting

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Roasting

8  Fill a batch of green coffee into

the charging hopper. (Quantity
approx. 800 – 1200 gr).

charging hopper

9  As soon as the thermometer

shows approx. 170ºC (338°F),
pull up the lever
Green coffee batch slides
into roasting drum.

Thermometer

Roasting procedures starts

10  Take samples with the sampler
(6) at the front of the roaster
and check roasting process.
After a roasting time approx 8
– 12 minutes (green coffee
quantity: 1,000 g) the
roasting process is
completed.

6 sampler
7
11  Lift lever (7) in order to empty
the roaster.
The cylinder lid opens and
discharges the roasted coffee
batch into the cooling sieve.

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 12  Distribute roasting product
evenly on the cooler with the
sampler or flat brush.
Product is now evenly cooled
with fresh air.

13  If desired, start a new roast

(return to the item 9)

14  After approx. 4 minutes lift

cooling tray towards you.
Cooler goes now into a
sloped position (8)

9
15  The roasted coffee batch is
now ready to be discharged
into a container by opening the
discharge gate (10) at the
cooler.

16  After emptying, fix cooler into

the original position.
Cooler is back in original
position
A magnet will maintain cooler
in corret position

Discharge gate (10)

Please Note:
The roasting process should not be left unattented.
In case of longer intervals between roastings, the roaster should
be switched off.

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 Turn off
17  After the last roasting, set
regulating knob (5) to
position 0.
Burner off

18  Wait the reducing of

temperature to 80ºC

19  Close gas tap in supply line.

Please note:
In case the burner does switch off automatically, the aspiration to
the chaff aspiration cyclone has to be cleaned. If chaff
accumulates in these ducts, the negative pressure in the roaster
may fall, causing the burner to switch off.

What to do in emergencies?
Fire in the roasting drum…
 Leave the roast coffee in the roasting drum, do not empty the drum!
 Avoid the entry of air.
 Close the gas tap.
 Wait for the machine too cool down.
Fire on the cooling sieve…..
 Close the gas tap.
 Switch off the main switch for the electrical supply.
 Extinguish the roast coffee with water.
In the event of a power failure…
 Close the gas tap.
 Open the discharge flap of the roaster.
 Unscrew the roaster hood and manually pull at the drive chain until the
cylinder is empty.

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Trouble Shooting
Excess temperature security
The roaster is equipped with an excess temperature security which
automatically switches off the burner when the regulated temperature of (T2) of
AL1 is reached.

The roast exhaust air temperature is permanently measured by a thermo-

couple (T1) installed in the exhaust air line. If the temperature exceeds a value
of approx. 200°-250°C (depending on the position of the regulating knob), the
gas supply to the burner is shut. The burner switches off.

Gas diagramme
Thermocouple T1 - T2

Pressure monitor PAV

T1
Roasting
T2
Drum
Cooling sieve

CTP

PROGRAMER
Gas
Regulator Gas valve prepare gas
20-30 mbar

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Maintenance
Cleaning
Before starting maintenance work, always let the roaster cool down, close the gas
supply and unplug the mains plug.
 Every 5 roastings remove the
coffee chaff from the waste
collecting bin below the cyclone.
 Every 7 working hours clean the
cooling sieve with the flat brush.

collecting bin

 Every 15 working hours empty the

chaff collecting drawer below the
drum.

chaff collecting drawer

 Clean all ducts (hoses) once a

week with a duct cleaner. The
hoses to the chaff separating
cyclone may not become dirty,
because otherwise the negative
pressure in the roaster can not be
maintained. As a result, the burner
would switch off.

hoses

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Lubrication
The bearing of the cylinder shaft has to be greased twice a year with hot bearing
grease.

Front cylinder bearing:

 Remove 3 screws on bearing.

 Remove bearing cap.
 Remove rests of grease and clean
bearing
 Fill in new grease
 Put on bearing cap.
 Mount 3 screws on bearing.

Frontal bearing

Drum gap adjustment

The factory adjustment of the drum gap is 0.5 mm (cold status).

Before the first commissioning the gap has to be checked by

means of the delivered feeler gauges.

For this purpose the discharging flap has to be opened.

Afterwards the gap has to be checked with the feeler gauge
through the open discharging flap.
The gap width between the r oasting drum and the housing is adjustabl e by turni ng the front dr um bearing.

The gap width between the roasting drum and the housing is
adjustable by turning the front drum bearing.

 Loosen the 3 bolts (11) with hexagonal on the front bearing

with a hex head wrench.
11
 Put on hook spanner and turn bearing housing.
 For extension of gap – turn clockwise.
 For reduction of gap – turn counter-clockwise
 After the adjustment retighten the 3 hexagonal recess bolts.

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 Electrical diagramme

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Technical data

Roaster
Weight of green coffee batch Kg 0,8 – 1,2
Dimensions (a x b x c) mm ca. 500 x 1.200 x 900
Baseplate dimensions mm ca. 400 x 970
Roaster weight Kg 115
Line voltage / frequency roaster * V/Hz 220/60 (monophase)
Rated electrical output Kw 0,61
Heating** Gas
Gas connection 3/8”

Exhaustor
Air comsumption m3/h ca. 240
Cyclone weight Kg 50
Line voltage / frequency roaster * V/Hz 220/60 (monophase)
Rated electrical output Kw 0,37

* Line voltage can be 110V or 220V, 60 or 50 Hz.

** It can be propane or natural gas.

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Part List

Unit Designation
1 Cylinder drive
1 Drive pinion
1 Drive pinion
1 Roller chain
1 Chain joint
1 Cylinder bearing – rear
1 Cylinder bearing – front
1 Roasting cylinder
1 Air pressure regulator
1 Gas pressure regulator
1 Gas flap
1 Gas burner (propane)
1 Cooler fan
1 Cooling sieve
1 Guide rail (350 long)
1 Separating cyclone
1 Thermometer
1 Main switch
2 Switch
2 Safety cutout
4 Control lamp

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