Did you try other fan types before settling on the 4" viviosun, other than it’s big brother? I am currently using a chinese cyclone fan (metal fabrication rather than plastics) and it has stood the test of time with and without filters). Canberra climate so not as hot as some but def colder than others 
I haven’t. If you have what I’m thinking of, it was only $8 more for the viviosun that had 12,000 plus reasonably positive reviews.
I tried running it without a fan but that was… suboptimal.
I like the way you thought that through. 
Since I’ve picked up a ton of advice from this thread I thought I’d pitch in with my slight additions.
I’m roasting indoors, I have two 4in. ducts picking up roaster exhaust - one is connected to a 4-6in. step-down that acts as a hood and the other is connected to a 3d printed adapter and then into the Aillio cooling tray. Those two ducts go into a 4in. Y that has a short run to another 4-6in. step down to an AC Infinity Filter box then a 6in AC Infinity fan and then another short run to a 4-6in. step down and out a wall mounted dryer vent. The roasting room is completely smoke free and I am cooling 600g of roasted beans in 2 minutes.
The biggest change I’ve come up with is a metal filter screen instead of the poly filter material. I have two layers of galvanized rodent screening material tack/ soldered together perpendicularly to create a fine enough, but stiff, mesh that holds all the chaff. This slots in front of some 1/4” mesh that I’ve bent around the fan.
I could probably do without this extra layer but I wanted to be able to vacuum out the chaff between roasts and there’s so much suction going both ways that I thought it better to have the thing the chaff was against be movable but not able to get angled into the fan, and cause all the chaff to get brought into the duct.
It’s not nearly as complex and it might sound and works great.
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This is begging for an oony pizza oven!
I vent the chaff Down and Out exhaust up and out use the number 2 setting on the inline exhaust duct fan then turn it up to 4 after first crack. The chaff is collected in a screen bucket outside.
Do you think your exhaust venting is pulling a little and increasing airflow?
Here is my setup and venting solution in the garage. When I roast, I simply open the garage just enough to let the hose go through and up onto a platform right outside the garage so the smoke can be dispelled into the air. The AC Infinity filter box with a MERV filter does a good job in filtering the smoke.
The 6” hose and 8” register are screwed into a spare 2 x 4 I had lying around so that they are fully suspended above the exhaust and there is an air gap. There is a Y-splitter with 6” and 4” connection; the 4” goes to the cooling fan with an air gap. In the future, I’d like to order the adapter for a direct connection, but it seems to work well now.
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Hello there, this looks extremely impressive. Do you mind sharing where you bought all of the materials from? My setup wasn’t that good and I got smoke all over my area (I’m roasting indoors). Any help will be highly appreciated.
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How’s this setup working for you after all this time?
I have the same setup in mind (actually ordered the Bror cart before I even saw this). But I’m wondering if 4" flexible duct would be sufficient instead of 6".
Hi there,
To be honest with you, I haven’t tried it yet as I just installed the 3d print exhaust and haven’t had the chance to do it yet. Probably tomorrow or the day after. Will let you know.
Hi there,
It worked really well and I didn’t have any smoke issues whatsoever . I roasted on 04/21 and 04/23. Everything was smooth.
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Got my setup completed! This has been very good so far:
Everything collapses very easily for quick setup and clean up. When not in use I just roll it into a corner of a room near my kitchen.
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I see most of you, like me, use flexible ducting and some sort of inline fan. I am wondering, how do you clean the ducting, and how often? If you could please let me know or point me to another thread that discusses this that would be very helpful - particularly those of you who roast commercially with the Bullet.
Just for info: To reduce drag and thus increase airflow, I switched to HVAC type spiral steel ducts - and as an added bonus they are easy to clean.
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No, the only downside is mobility. I suppose I could have added a telescopic piece here, which would have extended the reach a bit, but I didn’t think of that when I made it. However, the horisontal conduit swivels around the knee in the ceiling, in a 1-meter radius, so I can move the roaster to the middle of the roasting area if I want. The ceiling, by the way, is a semi-loft where I store the coffee bags, and on the upwards side of that, the duct switches to PVC, going up and then through a wall where the ventilation and filter sits on the opposite side. Very low noise, which is really nice.
…and a more recent picture, where the IKEA bowl (
) at the end of the ducting is more visible…
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Great setup, thanks for sharing, looks quite sturdy and I’m definitely going to look into replacing my current setup. I also have a pipe going from the cooling tray and joining a Y connector into the inline fan, so I need to see how to achieve that setup with solid pipes.
I am planning the Bullet R2 install and trying to figure out the right venting solution. The machine is right by a window so I don’t foresee elbows and turns. I hope you all can help me with a few questions.
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I have printed the 3d parts and was planning to use them but it sounds like it is not the recommended setup if I am using an active setup (cloudline). Should I use the parts and connect the exhaust pipe to the machine or just have a little hood on top of it. I am finding conflicting information.
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What exhaust pipe diameter should I use. I read somewhere 100mm (4 inches). Is that the “ideal/recommended” size?
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For those using cloudline, what model are you all using and why.
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Is filtration required or recommended for active ventilation?
Watch the Video from Ingo (Roastrebels) and Steffen (Aillio) : https://youtu.be/_k110rnxgHE?si=s127IcOS8oeVG7T8
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