The invention concerns a method to determine the roasting recipe R.sub.blend for roasting a customised blend of coffee beans C.sub.A, C.sub.B, . . . introduced in a chamber of a roasting apparatus, said recipe R.sub.blend providing the temperature T@t1, T@t2, . . . to be applied at discrete successive times t.sub.1, t.sub.2, . . . , respectively, said method comprising the steps of:—obtaining for each type of coffee beans C.sub.n comprised in said blend at least:. the type C.sub.n of said type of coffee beans, and. the quantity m.sub.n of said type of coffee beans C.sub.n introduced in the chamber, and—based on the obtained type C.sub.n, getting access at least to:. roasting recipes RM.sub.A, RM.sub.B, . . . of the different types of coffee beans C.sub.A, C.sub.B, . . . respectively, and. temperature adaptation factors K.sub.A, K.sub.B, . . . of said different types of coffee beans C.sub.A, C.sub.B, . . . respectively of the customised blend, and—based on the obtained quantities m.sub.n of the different coffee beans C.sub.n and the accessible roasting recipes RM.sub.n and temperature factors K.sub.n, determining the roasting recipe R.sub.blend to be applied to said customised blend of coffee beans introduced inside the chamber.

Apparatus and methods for bulk processing items on a conveyor belt using an angled axial fan that extends obliquely into a processing chamber and includes a curved back wall forming an air flow chamber. The angled axial fan enhances air flow around a product being processed on the conveyor belt. A heater employs shrouds and a series of baffle plates held together using a connecting pin to heat circulated air in a low-pressure area below the conveyor belt. Baffles in an upper chamber mix and direct heated, circulated air over the conveyed product.

The invention concerns a method for drying at least one cell of the electrostatic precipitator of a smoke treating unit in a system of a coffee beans roasting apparatus and a smoke treating unit, said method comprising the step of passing hot air through said cell, while said cell is positioned inside the electrostatic precipitator and while said cell is switched off.

A coffee maker and a method of brewing coffee are disclosed. The coffee maker includes a first roaster fitted, a second roaster fitted, and a funnel detachably attached to the first roaster providing a passage for a first amount and a second amount of coffee beans. Further, a grinder including a discharge door and a blade is detachably attached to a bottom of the funnel, a brewing container detachably attached to the bottom of the grinder. A color panel is included with a plurality of buttons, each of the plurality of the buttons corresponds to a color of a coffee desired after brewing, and a coffee-color controller configured to control the first temperature and the second temperature of the first roaster and the second roaster, respectively, based on the color of the coffee selected from the color panel.

The invention concerns a method to select the smoke treating unit (3) of a system (1) of a roasting apparatus (2) and an associated smoke treating unit when said system is used in a room (10), said method comprising:—receiving room data input,—receiving roasting use data input in order to determine the quantity of each contaminant produced by the roasting apparatus during a period,—for each system of the roasting apparatus and of one smoke treating units, calculating the concentration of each contaminant present in the room during said period,—for each system and for each contaminant, comparing the calculated concentration of said contaminant present in the room during the period with the concentration of said contaminant authorised according to local health and safety regulations,—selecting the smoke treating unit of the system in the list of smoke treating units providing for each contaminant a calculated concentration inferior to the authorised concentration.

The invention relates to an apparatus (1) for more convenient roasting of coffee. The apparatus (1) in particular facilitates an improved means for collecting the chaffs of the so roasted coffee beans to make the removal of the roasted coffee beans from the apparatus (1) more convenient, in particular when the apparatus (1) is used as a home appliance apparatus. The apparatus (1) is for roasting coffee beans and for collecting chaffs of the so roasted coffee beans. The apparatus (1) comprises: a chamber (10) in which coffee beans can be received for roasting, the chamber (10) comprising an opening (12) for accessing the chamber (10) in order to at least remove coffee beans from the chamber (10), and a chaffs collector (50) for collecting chaffs of the coffee beans, which are roasted by the chamber (10). The chaffs collector (50) is moveably arranged with respect to a specific movement axis in order to be moved between a closed position, in which the chaffs collector (50) covers the opening (12) of the chamber (10) for roasting the coffee beans, and an open position, in which the chaffs collector (50) does not cover the opening (12) of the chamber (10) so that the chamber (10) is accessible via the opening (12) for removing coffee beans from the chamber (10).

A roasting and glazing apparatus includes a roaster, an agitator mounted within the roaster bowl for mixing a mixture of nuts and sugar during a roasting or glazing operation, a heater controlled to heat the roaster bowl during the roasting or glazing operation, and a cover removably mounted to the roaster bowl. The cover includes a reservoir for receiving water from a user and restricting water flow from the reservoir into the mixture of nuts and sugar in the roaster bowl. The cover and the roaster bowl together define a vent on a side of the cover opposite the reservoir. The vent is configured to direct steam out of the roaster bowl in a direction away from the reservoir.

The invention relates to an apparatus (1) for simpler sensing the temperature in roasting of coffee. The apparatus (1) is provided for roasting coffee beans and comprises: a chamber (10) in which coffee beans can be received for roasting, and a device (80) for roasting the coffee beans received in the chamber (10). The chamber (10) is delimited by at least a bottom (11) and a sidewall (12) extending from the bottom (11), wherein the sidewall (12) comprises an outer side (121) oriented to face away from the chamber (10), and wherein a temperature sensor (90) is provided at the outer side (121) of the sidewall (12) for sensing a temperature inside of the chamber (10).

The invention relates to an apparatus (1) and a method for more convenient roasting of coffee beans. The apparatus (1), which is provided for roasting coffee beans, comprises: a chamber (10) in which coffee beans can be received for roasting, wherein the chamber (10) comprises an opening (13), and a device for roasting the coffee beans received in the chamber (10). The chamber (10) is movable with respect to a movement axis into different positions, wherein these positions comprise a roasting position, preferably a bean reception position, and a bean discharge position, wherein in the roasting position the device is arranged to roast the coffee beans received in the chamber (10), in the bean reception position, if present, the chamber (10) is arranged to receive, via the opening (13), coffee beans for subsequent roasting in the roasting position, and in the bean discharge position the chamber (10) is arranged such that the coffee beans can be discharged via the opening (13) from the chamber (10).

A method for obtaining pure drinking water from dewatered biological products is described. The process is carried out in a hermetic dewatering chamber isolated from the ambient atmosphere and in parallel with a process during which dried products are placed on drying trays. All the process parameters, such as temperature, humidity, and appropriate pressure inside the chamber, are controlled. The vapor generated during the product dewatering process, released from the products, is continuously removed from the dewatering chamber through the upper opening, exits through the outflow channel, and enters through the condenser. The process of obtaining clean drinking water is carried out outside the chamber and is conducted in several stages: vapor passes through disinfectant grids, vapor flows to a condenser cooled with ice water, and the vapor condenses on densely arranged lamellas. The condensate is then pumped to a discharge tub.