An update to my original setup (see post 32). Added a 7 inch semi rigid duct to the cooling tray fan. Note that because it is a 7 inch I had to turn the cooling fan 90 degrees as under the roaster there isn’t enough clearance. The duct completely covers the fan. I did this to better direct the exhaust from the cooling closer to my vent hood. Much less residual roasting smell in the house during yesterday’s session.
The semi rigid duct worked for me as I had to perch it on the corner of my stove. A flexible duct would have likely flopped over.
Hi starinthecupchd3,
Are you using both adaptor parts? Is there an air gap when using these? Is there a fan in the line or is it direct vent? I am just getting my Bullet and I am looking for the right exhaust setup and I don’t have range hood. I ordered the piece that plugs in to the machine but it looks like I should order the other piece too.
Thanks.
I am on the second floor and have no ventilation system(kitchen is downstairs and off limits)
so I built a makeshift “range hood” from some parts lying around and a flexible hose duct
that I purchased for cheap at local home improvement store.
Cracked the window open and put in the hose, filled openings with cardboard and
went nuts with aluminum tape. The “hood” is made from a heat resistant plastic box,
2 large computer fans and, yet again, aluminum tape.
Estimated total cost: 15-20$
Next step will be to get some Scotch-Brite mesh for filtration(to protect the fans) once i find something that fits the bill.
Should probably have placed the duct facing up and not down tough
I understand about that!! Should be fine unless you roast dark. But if you see smoke collecting around the box and not exiting you can get a big in-line fan to more the smoke. So you have options.
@jpn.demiro6uw I would add to what Bruce said that if you roast dark the cooling fan also it’s own “exhaust”. From your picture it looks like that cooling fan “exhaust” will just hit the closed window and deflect back. As your “hood” is passive you may have a bit of residual “exhaust” hanging around from the cooling fan and might trigger your smoke detector. I had that problem of the “exhaust” hitting the backsplash thus I added the semi-rigid duct. Good setup you have though for the cost I hope where you are it doesn’t get cold. I couldn’t get away with your setup where I am.
@bab I only roast a few seconds past first crack and by the time I decide to give dark roasts a try I will probably have a “proper” setup. Japan doesn’t offer much in the way of DIY ventilation so my “proper” setup will have to come from US Amazon. Cool black flexible ducts and Cloudline S4 seems to be the go-to
@blacklabs my “hood” has two large computer fans inside that have been directed to suck air out through the vent. The fans have 4 speeds and seem to be able to push a decent bit of air(used them in my DIY Roaster/Cooling tray setup before an unfortunate melting accident occurred).
That would make the hood an Active? Not passive? Or have I miss something?
It does not get all that cold around here so that should not mess too much with my roasting.
Yes…that would be “active” since you have the two computer fans pulling the exhaust. Your mentioning that you’re in Japan puts things in context about your setup especially “kitchen being off limits”
My temporary set up is shown in photo; a hood set up over the exhaust area of the Bullet with a retort stand holding it in place, followed by an inline fan (141 CFM) and venting out through the window. The inline fan is sufficient to remove any smoke sucked out of the cooling tray at the end of the roast.
Nicely spotted, it’s more decorative than a reference that I use for roasting. The temps were recorded on a Diedrich IR-12kg. Interesting to note the dramatic colour change that takes place from 300F to 345F
2nd funnel same as 1st, enlarged the hole, placed it in the exhaust and as it was a pretty soft aluminum funnel I was able to press it in to correct shape and tape it in position.
The whole idea came from a discussion about the 3D printed exhaust adapter and its heat resisting capabilities. The aluminum should have no problems dealing with the exhaust temps.
Superb idea @blacklabs ! Didn’t even know those things existed even though I do have a vague memory of seeing them when I purchased the duct. Just goes to show that I really have minimal clue about what I’m doing
Found a super cheapo one at the local home improvement store and
went all out with the aluminum tape again…
Next step is to make another exit hole much lower in the plank, get another vent cap,
and connect the cooling tray to it via the second half of the duct that’s lying around.
Hi @bertje1959 still happy with your setup? Any improvements you can recommend? Can you share me the link to the filter box but also your (white) vent? Thanks!
Currently not using one as I roast under a range vent hood that uses the baffle type “filter” which mostly catches grease. I’m contemplating whether to rig something I can hang off the baffle to filter out the fine “chaff” to save my vent motor from potentially clogging up given that the exhaust outlet (and the bean chute) from the Bullet it is pretty obvious that there is fine “chaff” being exhausted out from the squirrel cage.
Anyone else out there roasting under a range vent hood with the baffle type “filter” tried to rig something up that doesn’t compromise too much the range vent hood performance?
Should be fine unless you roast dark. But if you see smoke collecting around the box and not exiting you can get a big in-line fan to more the smoke. So you have options.
I hope where you are it doesn’t get cold. I couldn’t get away with your setup where I am.
