DY Series

(DY-1KG, DY-2KG)
Please read all sections of this manual and retain for future reference.

Improper installation, adjustment, alteration, service or maintenance can

cause property damage, injury or death. Read the installation, operating
and maintenance instructions thoroughly before installing or servicing
this equipment.

• The completed roaster installation MUST BE INSPECTED for compliance to

building codes in your specific location, and by your local fire inspector PRIOR TO
operating the roaster. Failure to have these inspections performed may void the
warranty and will relieve Yoshan Roasters of any liability associated with the
installation and use of your machine.

DANGER
Keep the area around the roaster free and clear from combustibles and
maintain a minimum of 18-inches clearance around the roaster at all times.

DANGER
Do not store or use gasoline or other flammable vapors and liquids in
the vicinity of this or any other appliance.

DANGER
Avoid contact with hot surfaces.

• A fire extinguisher should be located close to the roasting system. Consult with
your local fire department for recommendations on suitable fire extinguishers.

Always be aware of the risk of a fire. Fires are caused by failure to maintain
a clean roaster and its exhaust duct system.

• Proper installation, cleaning, and safe operation of the coffee roaster are the
owner’s and operator’s responsibility.
• This roaster is intended for professional use only and is to be operated by
qualified personnel only. Never permit an unqualified person to operate the
roaster.

Instructions to be followed in the event the operator smells gas or otherwise

detects a gas leak must be posted in a prominent location. This information
can be obtained from the local gas company or gas supplier.
 TABLE CONTENTS

I. SPECIFICATIONS...............................................................................................................................................................1

II. DIMENSION....................................................................................................................................................................2

1. DY-1kg Coffee Roaster.......................................................................................................................................... 2

2. DY-2kg Coffee Roaster.......................................................................................................................................... 2

III. GENERAL VIEWS AND DEFINITIONS............................................................................................................................. 3

IV. INSTALLATION INSTRUCTIONS......................................................................................................................................4

1. RECEIVING AND UNPACKING SHIPMENT................................................................................................................... 4

2. LEVELING.................................................................................................................................................................... 4

3. PROXIMITY TO WALLS................................................................................................................................................ 4

V. ELECTRICAL INSTALLATION............................................................................................................................................ 5

1. Check Point Before the Installation........................................................................................................................... 5

1) Electrical Connections............................................................................................................................................5

2) Exhaust Condition.................................................................................................................................................. 5

2. Installation..................................................................................................................................................................5

1) Preparing a table.................................................................................................................................................5

2) Place the Roaster on the table.............................................................................................................................. 5

3) Connect Chaff Cyclone Collector to Roaster......................................................................................................... 5

4) Connect Roaster and Chaff Cyclone Collector with exhaust pipe......................................................................... 6

5) Other Parts Installation.......................................................................................................................................... 6

6) Duct Work (Exhaust facility)...................................................................................................................................7

VI. OPERATIONS.................................................................................................................................................................8

1. General Information...................................................................................................................................................8

1) User........................................................................................................................................................................ 8

2) Before Operation (Precautions).............................................................................................................................8

2. Pre-roasting Checklist.................................................................................................................................................8

1) Green Beans........................................................................................................................................................... 8

2) Warming up the Machine...................................................................................................................................... 8

3) External Environment............................................................................................................................................ 8

4) Exhaust................................................................................................................................................................... 8

5) Roasting Level........................................................................................................................................................ 8
 3. Structure and operations - Operation parts............................................................................................................ 10

4. How to Operate........................................................................................................................................................11

VII. AINTENANCE AND CLEANING.................................................................................................................................... 14

1. DAILY........................................................................................................................................................................ 17

2. EVERY 40 HOURS...................................................................................................................................................... 17

VIII. TROUBLESHOOTING AND SOLUTIONS......................................................................................................................18

Warranty.......................................................................................................................................................................... 19
I. SPECIFICATIONS

Model DY-1KG DY-2KG

Single
Drum Material Heat-resistant double layer 304 food grade stainless steel

Heating Type Electric

Roasting Time 12-15 minutes/ drum after preheat

Cooling Time 1-2 minutes

Temperature Range 0-300℃

Voltage and Frequency AC 220V 50HZ

Batch Capacity 300G-1500G/batch 500G-2500G/batch

Consumption 4.2KWh 4.4KWh

Drum Motor 60W 90W

Cooling Tray Fan Motor 50W 50W

Hot Air Fan Motor 45W 50W

Cooling Mixing Motor 15W 20W

Total Power 4210W 4410W

Machine Weight 110KG 130KG

Chaff Cyclone Weight 20KG 20KG

Machine Dimension 1200*800*1100mm 1200*850*1200mm

Drum Housing Color Mirror Silver /Gold /Rose gold /Copper/Black

Body Color White/Black/Red/Pink/Blue/Green

Packing Method Film plastic and wooden case

Package Size 104*86*96cm

Gross Weight 155kg 160kg

Certificates CE/RoHS/ISO9001

Warranty 1 year limited

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II. DIMENSION

1. DY-1kg Coffee Roaster

Figure 1

2. DY-2kg Coffee Roaster

Figure 2

2
III. GENERAL VIEWS AND DEFINITIONS

Figure 3

*Control Panel: used for controlling all the electrical components by managing this electrical panel.
*Observation Window: used for checking the roasting results during coffee roasting progress by having a
look from the front of the drum.
*Loading Hopper: used for feeding green beans inside through roaster drum.
*Loading Slider: it’s the mechanism which helps to let the green beans sent from Hopper on top through
inside the drum.
*Loading Chute: used for sending green beans from top of hopper to inside the drum.
*Sample Spoon: used for checking the roasting results during coffee roasting progress by taking some
sample beans from inside the drum.
*Bean Release Lever: release roasted beans from drum to cooling tray.
*Sight Glass: used for observing the color changes of beans during roasting progress.
*Cooling Tray: used for roasted coffee cooling down.
*Chaff Cyclone: helps to collect all dusts and chaffs aroused during roasting process from drum and will
be preserved inside this cyclone without sending any of them to outside by exit pipes.
*Roast Residue Collection Tank: used for collect the chaffs exhausted from the drum.
*Exhaust: connected with a pipe to chaff cyclone.

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IV. INSTALLATION INSTRUCTIONS

ATTENTION
Professional installation is required. Your Yoshan Roaster is designed for ease of installation and simplicity
of operation. Read these instructions completely before starting installation. Your local building authority
should be contacted to obtain local codes and installation requirements before installing your roaster.

1. RECEIVING AND UNPACKING SHIPMENT

Upon receipt of your roaster immediately check for crate damage. Do not refuse shipment if damage is
evident. Make notes of damage on the appropriate shipping forms and take photos. Uncrate and look for
damage to the roaster; i.e., dents, scratches or chipped paint, and if found, immediately file a claim with the
appropriate freight carrier.

Locate the roaster where operation and coffee roasting can be observed in natural light or under consistent
light conditions. Natural light is essential for best results when observing the true color changes coffees
undergo during roasting. The use of a full-spectrum fluorescent light to simulate the full color of sunlight is
recommended for consistency in roasting.

After uncrating your roaster, if it becomes evident that movement may be hindered while moving it to its
installation location, detach and remove the cooling bin.

2. LEVELING

This roaster MUST be installed on a flat/level, and noncombustible floor.

The floor must meet weight-bearing requirements of local codes. Refer to the specifications chart for floor
bearing weights.

3. PROXIMITY TO WALLS

DANGER
Clearance from the roaster to adjacent walls, counters or other appliances must be at least 18-inches (46
cm) or greater to ensure adequate cooling of the roaster and adjacent walls.

Failure to abide by required clearances will void your Yoshan Warranty. No cabinets or storage areas are to
be installed over the roaster or near the ducting.

Make sure all controls, access doors, and inspection panels are accessible and can be opened without
restriction.
4
V. ELECTRICAL INSTALLATION

1. Check Point Before the Installation

1) Electrical Connections
-Please ask for some responsible technicians for any of electrical components you have with this
machine in case of any needs.
-Please check the main electrical line if it is ok for using the Machine first. There are many different type
electrical sources which run with in different voltages and Hz like 100/110/208/220/380 volt, 50-60 Hz
and Single – Three Phase options. If the Machine’s voltage not matched, voltage regulator will be
needed for the transforming. For electric heating type of roaster, due to high power, suggest to connect
the Machine to the leakage protection switch for safety concern, instead of directly plug into regular
outlet.
2) Exhaust Condition
-Place your coffee roaster in a place where you can install the exhaust pipe. Please note shorter exhaust
distances make for ideal air-flow condition.

2. Installation
* When installing an afterburner: Do not install it near a fire source! Duct made of heat-resistant
material is required.
1) Preparing a table
Do not use a table with drawers, which has an empty space inside and
causes sound to reverberate due to the vibration generated by the roaster.
- Prepare a table with a size at least 1200(W)*500(L)*720(H)mm and a capacity to withstand the load
specified on the unit. A folding type portable table cannot be used.

2) Place the Roaster on the table

Adjust the best position for Chaff Cyclone Collector : make sure it is on a flat/level and then start the
installation.

3) Connect Chaff Cyclone Collector to Roaster

Like picture shows below:

Place the exhaust motor on Plug the cable into the port at
top of Cyclone Collector the back of the Roaster
5
4) Connect Roaster and Chaff Cyclone Collector with exhaust pipe
Fixed with Clamps

Clamps included in Maintenance Tool

Box

5) Other Parts Installation

6
6) Duct Work (Exhaust facility)
Combustion occurs in this equipment and it should be installed in a dry place with good ventilation as
close as possible to a wall so that a shorter exhaust pipe can be used. It is also recommended that the
exhaust pipe used is exclusively for roasters to maintain quality and safety. Caution should be used in
the case where the duct is connected to the central exhaust system as it may negatively affect the
exhaust flow and inlet temperature during roasting due to the change in the exhaust impedance.
- Drilling holes in the wall
Diameter of the exhaust pipe is Ø85mm. Location of the center of the holes recommend 1600mm above
the floor. In the case they are required to drill in the wall or glass, contact a specialist after checking the
material.
-The construction cost of external exhaust pipe work is not included in the equipment price and it is
required to install it separately at your own expense prior to the roaster installation. Heat-resistant and
corrosion-resistant material should be used for safely. It is recommended to install the equipment using
an exhaust pipe with a length shorter than 4m, if possible, and when an exhaust pipe is longer than 10m
an additional blower must to be used.

7
VI. OPERATIONS

1. General Information
1) User
This machine must be operated by users who have experience with roasting coffee. Please contact your
distributor or a representative of PROASTER for more information regarding training.

2) Before Operation (Precautions)

Check if the outlet is connected and that the power switch at the back of the machine is switched down.
-For an electric type of a roaster, do not operate it continuously for more than 2 hours. In case that the roaster is left
unattended for a long time after turning the heater up to the maximum, it will be overheated to generate friction noise
or damage the electric circuitry of the unit.
-Do not touch the power cord or hot surfaces.
-Check the temperature, exhaust, internal / external moisture of the machine before operating
-Do not manipulate the control box without clear instruction, check the ventilation condition.
-Check that the following are clean and clear: chaff drawer, cooler, inside cooler access door, cyclone for
seamless exhaust and roasting conditions.

2. Pre-roasting Checklist
1) Green Beans
- Please identify the moisture content and unique characteristics of the green beans.
* Moisture content differences will affect the roasting results.

2) Warming up the Machine

-High humidity levels in or around the machine can cause scale buildup inside the machine or cause roasting
failure. Please ensure to warm up the machine sufficiently prior to roasting.

3) External Environment
-Weather: If the weather is cold or humid condensation may occur in the machine and therefore it is
important to sufficiently warm up the machine prior to use.
-Ventilation: Plenty of oxygen is required to have quality combustion and flame.
Please ensure that there is good ventilation and airflow near the machine.
-Moisture Warning: In the summer, avoid the A/C air currents from blowing on the machine. Please limit the
distance that is installed outside of the building. Having too much of the installation outside may cause an
influx of moisture and condensation.

4) Exhaust
- Cleaning: Failure of cleaning can lead to a blockage in the blower/exhaust flow which restricts the cooling
ability of the machine and will affect the taste and aroma of the beans in addition to creating a hazard.
Therefore please check the machine thoroughly prior to roasting to ensure airflow.

5) Roasting Level
- Prior to roasting determine the purpose of the beans (Hand Drip, Espresso, Use in a Blend) and adjust the
roasting style accordingly.

8
- There are three main categories of roasts: light, medium and dark. Specifically can be further divided into level
as below chart. Here we will just simply introduce about the three main categories.

*Light roast

the most common variety of coffee roast. A light roast coffee bean undergoes roasting until what ’s called the

“first crack”, which is the first stage of coffee bean expansion, which actually alters the structure of the bean.

Light roasted beans reach an internal temperature of 180°C – 205°C (356°F – 401°F), where at near

205°C/401°F, the beans pop and expand, considered the beans’ first crack.

*Medium Roast

Medium roasted beans have reached internal temperatures between 210°C (410°F) and 220°C (428°F),

which is after the end of the first crack and right before the start of the second crack. The medium roast beans are

medium brown in color and offer a sweetness that comes from the heat and roasting that causes a bit of

caramelizing.

*Dark Roast

Coffee beans that are considered dark or full roast are in the roasting until what’s called the“second crack”. The

roasted beans have been processed into the beginning or middle of the second crack — around 225°C (437°

F) to 230°C (446°F). Dark roasts definitely have a thicker “roasted” quality in their flavor profile and can run

from slightly dark to nearly charred. And have less caffeine concentration than lighter roasts.
9
3. Structure and operations - Operation parts

This button used to power on Roaster after plug into socket.

Power on Independent power on button to make sure the safety during the
roasting procedure.
Easy to operate.

The top display is for measuring warm-up time and roasting time
Timer of the current batch.
The lower display is for the timer feature.
Cooling Switch : A device used to start cooling after roasting.
Cooling Cooling: Using cooling motor to cooling rapidly(1-2minutes).
Switch Mixing : Press mixing when cooling to make sure cooling the beans
more evenly.
A mechanism that controls the rate and amount of hot air that is
guided into the drum.
Control flow of air from 0(close) to 100 (wide open).Suggest to set
Blower the airflow between 20~30 at the beginning of roasting. And
Speed gradually increasing airflow to 50 going into the post-first-crack
phase.
1) Used to control the amount of heat inside the drum
2) Used to emit chaff & fumes from roasting
3) Used to eliminate or enhance the flavor generated during roasting

For the electric type roaster it takes a long time to warm up the
Knob (Electric) machine when the heat level is at or below 60. Please use
(Electric) the damper to control adjust the temperature of the drum.

Device for controlling flame during roasting process. It should be

adjusted based on the gas gauge. Please move delicately.
Knob (However, it is recommended to match the thermal power with gas
(Gas) gauge because the gas pressure is different depending on the region
and environmental conditions.)

The controller of drum speed adjust

Drum Speed adjusting, suggest speed:6-7
Speed *Remember to switch on the drum rotary button before roasting. If
Adjust not the drum wouldn’t rotate inside and bean would get burned.

The increase and decrease on “bean temperature” and “hot air

Protection temperature” is pre-set by manufacturer at 230 degree. Don’t set up
Temperatu personally without permission. The function of it is to protect the
re Setting roaster when temperature goes up to 230 without people watching,
roaster would cut off automatically.

10
4. How to Operate

Step 1.

After connecting the power plug of the roaster, check

for the sound of the drum rotating and the blower
engaging. Also ensure the lights of the timer and the
LED light are turned on.

* Make sure that the drum is running properly before

applying heat in order to prevent it from deforming.
(And make sure the gas valve is tightened without
leakage for gas heating)

Picture 1

Step 2.
(Gas)
Valve A is to adjust gas pressure and protect
pressure gauge. Valve B to adjust amount of gas
let in.
For first time using, switch on Valve B slightly. Don’t
lose too much. Then switch on and adjust Valve A
slightly between 3~5 on Pressure Gauge. After set
up Pressure Gauge, no need to adjust valve A
anymore. After that press heating button on control
panel to light up the fire. If you want to adjust fire
inside the burner, loose Valve B gradually until you
think fire enough.

* Never switch on valve B too much suddenly, or it

would ruin the gas pressure barometer. Make sure
control the pressure under 6kpa.
*After first time of setup for Valve A, no need to
adjust or turn off. But make sure to turn off Valve B
after each time roasting.
*Gas pressure 3~5 is only for reference. Operator can
adjust according to actual operation.

(Electric)
Press heating(refer to picture one) to start heating,
and use fire adjust to control the temperature of the
Picture 2 heating tube.

* Do not leave the roaster when start to roasting.

11
 Step 3.

After ignition, begin to preheat the roaster gradually

while referring to pressure gauge to monitor the level
of heat. Use the gas knob to adjust the heat level.
Apply a low heat in the beginning until the unit is
fully preheated to avoid damaging the drum.

(Before igniting the unit, check if the fuse cock valve for
the gas pipe is properly opened. If the valve is closed, the
gas pressure gauge will not register any pressure and you
will not get ignition)

Picture 3

Step 4.

When the time is ready (and after preheating is

completed) put your green coffee beans into the
hopper.

Do not put the coffee beans while preheating as there

is a small amount of heat transfer from the drum to
the hopper that can affect the batch.

Picture 4

Step 5.

When the temperature of the roaster reaches your

starting level release the green coffee beans from the
hopper into the drum by pulling out the bean feed
handle. As soon as all of the beans are completely fed
into the drum be sure to close the handle.

Picture 5

12
Step 6.

Now that you have begun your roasting refer to the

timer, heat temperature gauge, and roasting
temperature gauge to monitor the profile of your
roast.

• Roast the beans to bring out the taste and flavor

you want by controlling the hot air adjust knob while
roasting

• Note: if you roast with the hot air closed it may

cause poor exhaust conditions. The silver-skin of the
beans may influence the flavor of beans when
roasting with hot air closed.

• Use the sample spoon to watch the color change of

the beans, after check the samples, put the beans back
and switch the samples spoon.

• Note: When the temperature arrives 180℃, the

roaster will alarm you to pay attention to the beans,
or it may over roasted

Step 7.
When you are ready to discharge the roasted beans,
press cooling button and mixing button to make the
cooling tray work first. Then discharge the roasted
coffee beans by pushing the Weighted Door Lever up
and opening the front of the drum.

(Do not forget to close the front door of the drum

after discharging the beans) The roaster needs to cool
down to around 60℃ with the door closed. If you
cool down the roaster with door open it can cause the
drum to cool too rapidly.
13
VII. AINTENANCE AND CLEANING

The cleaning schedule we recommend (See Cleaning and Maintenance Schedule at the end of this
manual.) should be used as a guideline. Your specific roasting style, coffee, and climate will affect the
time between cleaning.

Poor airflow can result in a build-up of flammable gases in the roaster as well as the exhaust ducting.
Residue also insulates the ducting from within, resulting in higher internal duct temperatures.

Restriction of airflow anywhere in the system (including exhaust ducting) will create a build-up of
residue/creosote in all airflow passages. This build-up directly affects the performance and efficiency of the
roaster. To prevent excessive residue build-up, the airflow system requires periodic cleaning. Establish a
cleaning schedule that is proportional to the amount of coffee roasted, taking into consideration the type of
coffee and the degree of roast, as well as your specific climatic conditions.

The seasonal climate of the region will greatly affect the amount of cleaning required. A moist, humid
climate requires more frequent cleaning of the roaster than a hot, dry climate. A moist, cold climate or
coffees with excessive moisture create severe condensation. The moisture will adhere to the roaster's internal
components and exhaust duct causing build-up to accumulate faster.

The types of coffees and degree of roast will also influence the amount of cleaning required. Some
geographic regions are known for their dark roasted coffees. With darker roasts, more oils come to the
surface of the bean, which in turn contributes to more oil in the exhaust smoke. The oily smoke adheres to
all surfaces it comes in contact with. If more coffee is roasted dark rather than light, more frequent cleaning
is required.

Natural or unwashed coffees (i.e., Indonesians) have much more chaff on the bean than washed (i.e., Central
and South American) coffees. If more unwashed coffees are roasted than washed coffees, the chaff box,
burner tray and cooling bin will require more frequent cleanings.

Decaffeinated coffee has almost no chaff on the exterior of the bean so if a fair quantity of decaf is roasted
light, the chaff box will require very little cleaning. Decafs are usually roasted dark and oily, so duct
cleaning will require more attention.

Painted surfaces which have oxidized can be cleaned with a light abrasive paste (Maguire’s Mirror Glaze is
recommended and available at most auto parts stores). Use caution when using abrasive products since they
will actually remove paint. The view windows, chute, and agitator assembly (in cooling bin) are easier to
clean while they are still warm from roasting heat. For polishing brass or stainless parts, use only a polishing
compound made for these types of metals.

14
Maintenance of the machine should be done at least once in one year.

While cleaning the surface of the machine, it should be turned off.

Disconnect the electrical connection.

When a cleaning is needed, a fabric can be used with a little alcohol. Please ensure that any health
threatening material should be avoided while cleaning such as diesel oil etc.. Even the surface of the
machine should not be washed. Just use a wet fabric. Dry it very well.

If you want to roast different products please make some cleaning in order to prevent any aroma, oil etc..
mixture.

The manufacturer is not responsible for problems relating to improper maintenance and cleaning.

Periodical Maintenance

Chaff collector : every 5 roasting

Sieve of the cooling tray : every 500 hours

Exhaust Fan : every 500 hours

Chimney connection : every 500 hours

Inside part of the exhaust fan : every 500 hours

Viewing window : every 500 hours

Temperature display : every 500 hours

Check the drum adjustment : every 30 days

Greasing the front and back part of the drum : every 120 days

Check the nozzle tips : every 30 days

Check the gas connections : every 30 days

15
Yoshan Roaster Cleaning & Maintenance Schedule
Daily Date When Complete Initials
Vacuum all chaff from the cyclone chaff collection
compartment.
Vacuum any chaff and/or bean debris from
the infrared burner compartment.
Inspect perforated cooling bin screen for clogging.
Clean as necessary with a screen roller, wire brush or by
utilizing a sharp point to clean out the perforated holes.

Vacuum all debris under the perforated cooling bin

screen.
Weekly or every 40 hours of roasting Date When Complete Initials
Lubricate front and back roasting drum bearings.
Check the vacuum tube for evidence of residue
blockage. Clean all residues from the tube or port.
Wipe down all exterior surfaces of the roasting system.
Inspect the blower fan and clean accordingly.
Check residue build-up in the air box and piping. If
accumulation is greater than 1/8th inch (3mm), then
scrape/clean all effected interior surfaces and clean the
impeller with a liquid cleaner and brush.
Check the residue build-up in the cyclone chaff
collection compartment. If accumulation is greater than
1/8th inch (3mm), then scrape/clean all affected interior
surfaces.
Check the residue build-up at the roaster's
exhaust outlet & intermediate ducting.
If the accumulation is greater than 1/8th inch (3mm),
then clean thoroughly.
Check the clean out port on the exhaust ducting.
It the residue accumulations is greater than 1/8th
inch (3mm), then ensure a professional chimney
sweep cleans all the exhaust ducting.
Semi Annually (Every 6 months) Date When Complete Initials
Lubricate air flow control mechanism.
Lubricate drum drive chain. (IR-2.5 & IR-5 only)
Check drum drive chain for proper tension. (IR-2.5 & IR-5
only)
Do a cursory check of all bolts and screws and ensure they
are tight.
Annually Date When Complete Initials
Have a professional chimney sweep clean the exhaust
ducting at least once a year regardless of the buildup.
16
 DANGER
ALWAYS DISCONNECT YOUR ROASTER AT THE ELECTRICAL SOURCE (at the circuit
breaker or safety shut-off switch) PRIOR TO CLEANING AND PRIOR TO SERVICING ANY
MOTOR OR MOVING COMPONENT.

DANGER
Keep your roaster and ducting clean from inside the roaster to its termination outside of the
building. Failure to do so may result in fire. Accumulated chaff and oil residues are extremely
flammable.

EVERY 4 HOURS

After every 4 Hours of continuous roasting, remove the chaff and broken beans from the drum chaff tray
located directly under the drum.

1. DAILY

Perform a general cleaning, inside and out, checking for residue build-up. To maintain cleanliness standards
and general appearance, regularly clean the outside surfaces of the roaster.

2. EVERY 40 HOURS

To reduce the potential for fire, clean and remove the coffee chaff from the lower compartment or
cyclone at the end of the day’s roasting.

After 40 Hours of roasting, perform a thorough cleaning of all compartments. Perform a service check of all
components in the roaster including the blower impeller. After 150 hours of roasting, clean the collector duct.
The first three 40-hour cleaning cycles should include checking the tension of the drum drive chain (IR-2.5
ONLY)

Refer to the Yoshan Roasters Maintenance, Cleaning & Troubleshooting Guide for specific
information on maintaining and cleaning your Yoshan YS Series roaster.

17
VIII. TROUBLESHOOTING AND SOLUTIONS

Problems Possible Reasons Possible Solutions

Drum adjustment needed Adjust the drum

Friction Sound coming from
Bearing needs to be greased Grease the bearings

Green Coffee inlet hopper left

Close the inlet hopper
open

Voltage is low Ensure the enough voltage

Exhaust Valve adjustment

Roasting time is too long Adjust the exhaust air valve
needed

Exhaust fan is dirty and blocked Clean the exhaust fan

Chimney pipes are dirty and

Clean inside the pipes
blocked
Mixer bolts may have been
Mixer not turning Screw well the bolts.
loosen.
Drum motor on failure or
Drum Motor not turning
warning position Check the voltage
Exhaust motor on failure or
Exhaust motor not turning If the contactor and the heating is
warning position.
off, turn it to on
Mixer motor on failure or position.
warning position If still not working please call the
Mixer motor nor turning
technical service.
Low Voltage problem

Chaff collector and pipes were Clean inside the chaff collector
Chaff Collector gate burnt
not cleaned on time every 6 roasting
Sieves of the cooling tray is
Clean the sieves of the cooling tray
dirty.
Cooling time for roasted
Exhaust fan is dirty Clean the exhaust fan
beans is long

Chimney pipes are dirty Clean the chimney pipes

Gas tank is about to finish Check the gas pressure

Ignitor does not start
Low gas pressure Ensure pressure

18
 Warranty
Warranty Period Is One Year starting from the date of confirming taking the delivery.
1. Warranty covers defected machine and parts.
2. Warranty covers free spare parts replacing.
3. Warranty does not cover the defects and damages that occur during the transportation, wrong usage of
the machine.
4. Warranty does not cover the defects caused by insufficient electric conditions.
5. Warranty does not cover the defects and damages caused by lack of maintenance
6. Any self-fixing and replacement which not done by authorized service makes the warranty invalid.
7. Any modification and alteration done without the knowledge and permission of the manufacturer
makes the warranty invalid.
8. Dongyi Yangshan (the manufacturer) makes the decision fixing or replacing the unit.

To receive warranty service:

You must first contact us at terry@ysroaster.com for evaluation of the problem. We will try to work
with you to diagnose the problem and offer possible solutions as we deem appropriate. If cannot solve the
problem in that way we may authorize you to return the unit to us for our evaluation as to whether it is a
problem covered by our warranty and whether it qualifies for possible servicing and repair under that
warranty. Returns not pre-approved will not be accepted and will be returned to sender with return shipping
to be paid by the sender. Our sole responsibility under this warranty will be to repair or replace, at our sole
discretion, roasters requiring service and qualifying for same under the terms of this warranty.
Roasters sent to us which are found to not be covered under this warranty for any reason (ie.
problem(s) caused by any of the above listed "does not cover" items, or a roaster that is shown to be working
properly and not needing service within the terms of this warranty) will be returned to the sender. In those
cases, return-postage to be paid by you before the roaster is returned.
After approval by you, repairs which are not covered under the warranty and are subsequently
completed by Dongyi Yangshan at your request shall have parts and labor costs paid by you before the
roaster is returned to you.
Proof of purchase must be presented for any warranty service. You must include a copy of your
purchase receipt with all warranty returns. The receipt must identify you as the purchaser as well as the
seller's identity.
Safe shipping to Dongyi for warranty servicing is your responsibility. When returning a roaster we
highly recommend using the original packaging. Shipping damage or shipping loss for roasters sent to us is
not covered by the Dongyi Yangshan warranty.
At our discretion we may offer the replacement parts under this warranty to be installed by the owner.
We may also require that suspected faulty parts be returned to us for testing and evaluation before
replacement parts are sent. Damage caused to the part(s) supplied and/or damage to the roaster by improper
installation of these parts is not covered by this warranty. Parts replaced under warranty, whether the labor is
done by you or by Dongyi Yangshan service, will be covered under the original one year warranty as
described above, and any warranty on said replaced parts will expire at the end of the roaster's
original-purchase, one-year term. Parts purchased by you are warranted by the same one-year (12 month)
limited warranty that covers our roasters as described above and is non-transferable.
This warranty is subject to change without notice. Please feel free to contact us if you have any
questions.

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 Yoshan Roast Log
Date Type of Coffee Weight In Weight Out % Wgt Loss Roast Time Comments

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