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.