Hi everyone,
I’ve been a long-time lurker here, and now that things are finally getting moving, this is my first post.
I’m currently working with a chimney / HVAC specialist to build a proper, permanent ventilation system for my roastery in Germany, and I’d really appreciate some input from the community before we finalize everything.
I’ll be running an Aillio Bullet R2 Pro alongside a bigger production roaster.
The roastery is located in an industrial estate, so venting directly outside is no problem and has already been authorised by the local authorities.
The installation will be permanent, not a temporary setup, and both the machines will have dedicated ducting.
I’ve found a lot of (sometimes mixed) information online, and after talking with the chimney specialist I’m actually more confused than before — so I thought I’d ask here to get some real-world experience from people who have already gone through this.
My main questions:
• I can exit through the wall in less than the suggested 2.5 m, with a rather gentle 90° angle. In this case, can I get away with a passive system, or is an active system still recommended?
• Can the exhausts — main rear exhaust and bean cooler — join into one single duct before going outside? This applies to both passive and active setups.
• What duct diameter are you successfully using with the Bullet in a fixed installation?
• For the main rear exhaust: are you using adapters to create a closed system, or is your ducting simply “hanging” on the exhaust?
• Any lessons learned that you wish you’d known before installing?
Thanks in advance — I really appreciate the shared knowledge in this community.
Best,
Giuseppe