Has anyone had much luck with their setup solving the problems regarding Odour and Smoke output?
I’ve just purchased this Carbon Filter to stick on the end of my exhaust to try and filter it all out as best as I can Carbon Filter I purchased
I’ve heard good things about Fume Extractors, do these work? Anyone confirm?
If anyone has a solution that they (and their neighbours!) are happy with in reducing significantly the roast odour and smoke produced by bullet, it would be greatly appreciated if you could share your setup!
Thanks!
Ben
Well, I have the exact same filter + air purifier + exhaust hood. It’s summer so I don’t know how much effect the hood will have, since I’ve installed it a couple of weeks ago. I’m living in a fairly commercial setting, so I don’t have many neighbours that actually live here, but those that do have no trouble with my roasting. Now to the part that interests you the most. Yes, the carbon filter you’ve purchased will help, but not that much. There will still be odour and smoke, although a bit less. Well, medium less. It’s not a bad investment. I’m satisfied with it. The main problem is what to do with the thing once it has run its course, because I’ll have to call someone that specializes in that kind of waste. I think that the hood will take care of the rest once I have to close doors and windows, but I’m also working to make the smoke pass through water before it hits the carbon filter. That, I think would be a complete solution. Anything else will leave something. Even an afterburner on bigger roasters doesn’t really get rid of everything. As for fume extractors, they’re pretty much the same thing as your filter. They also work with activated carbon, but I think they have a shorter life span. It’s better, in my opinion, to go for a big carbon filter and a fan that gets the smoke there. Costs less for the same effect.
Ben:
I was tempted to respond with “What Problem”. You can see my setup in the thread on “Setups” Nothing special, a hood with exhaust only on the roaster not cooler and I have no odor or smoke issues. I’m a home roaster, not commercial so perhaps that’s the difference, but unless you’re doing a lot of Dark roasts I can’t imagine smoke is an issue with the basic recommended ventilation. Tell us what your set-up, and experience is, that results in the " smoke and odor" problem.
Gil