Lot

76

BR1200 Roaster and Plant

In Nuzee Coffee/Tea Complete Facility

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Auctioneer has chosen not to publish the price of this lot
., California
10.25%
18.00%

1- BR1200 Roaster and Plant

120KG Utilities Phase 1
Afterburner Burner: Natural Gas @ 5 PSIG/ 8mm BTU/hr MAX
Water/air Roaster: 208 Volts 60 HZ 3P/ 18 KW
Afterburner electrical board from R5 Board: 208 Volts 60 HZ 3P / 18KW
Afterburner fan/fed from R5 Board: 208 Volts 60 HZ 3P / 15KW
Roaster Main Burner: Natural gas @ 5 psig/2.27 mm BTU/ hr MAX
Main Burner electrical board: 208Voltss 60 HZ 3P/ 22 kw- 92A

120KG Roaster Utilities List Phase 2

Roasting Process Description

Phase 1 It is the process taking place in the drum (Pecure 27), main part of the plant upon which the most important regulations are made; once required conditions have been reached (green coffee available in the cone, drum loading ON, green coffee admission 11 and 72 temperatures reached), the green coffee standing in the loading hopper "cone" (Picture 29) Is admitted into the roasting drum through the EVI valve opening. A high-temperature air current coming from the combustion chamber (Picture 26) supported by the M2 fan crosses the tube, transferring the needed heat to the coffee herein contained and carrying in the

proper decantation cyclone (cyclone for skins)the skins released by the same coffee during this process; the uninterrupted drum rotation, grants, in the end, both the process homogeneity and the coffee grain skin removal action; the way in which the roasting process is

states the T2 temperature of the air current and the M2 speed) are specified in the roasting recipe and are described in details in chapter 3 (the roasting recipe is a whole of parameters such as the T1 and T2 temperatures of green coffee admission into the drum, the roasted coffee unloading temperature, the air current temperature, or the temporal gradient required by the coffee temperature during the roasting process, the M2 fan speed, the quantity of water at the roasting end etc... which define this process in the whole; see paragraph 4.1 for a detailed description). A good deal of the air current coming out of the cyclone for the skins is then sent to the combustion chamber (recycle which allows energy saving) while the remaining part is conveyed to the main chimney, allowing thus the smog expulsion (furthermore the air circuit includes the EV12, EV13 modulating valves, and the two position EV14, that along with the M2 fan, allow to control the air flux). The roasting process ends automatically when the coffee temperature reaches the unloading threshold (if the automatic unloading is qualified): thus the unloading process begins. It foresees the BR1 minimum setting, the use of the unloading configuration for EV12, EV13, EV14 and M2, the water inlet if required by the recipe; after the roasting end water inlet (if required by the recipe) the drum content is unloaded through the opening of the EV5 door into the cooling tank. The smog coming out of the chimney during the roasting process are treated, on the ASL basis rules, by the smog post burner and by the catalyic converter (Picture 25); the fist one eliminates a great deal of the smog and of the solid particles coming out of l value requiregn combustion, and it elevates the unloading temperature up to the trigering of vaue requre by the catatic converter placed

below; in the end, it converts the irritating aromatic components contained in the coming out smog into less odorous components. The double action of the smog burner and of the catalytic converter thus makes the plant emissions more bearable even if the installation is placed nearby populated resorts.

Phase II: COOLING - it is the phase following immediately the roasting process one in the drum whose purpose is both to block quickly the roasting process (which otherwise would still go on for some minutes, due to the high temperature of the coffee that has just been loaded into the drum) and to take the coffee to a temperature which is fit to load it to the storing silos. After the roasting process the coffee is unloaded, by opening the drum loading door, into the cooling tank (Picture 28): as described in the previous paragraph, this one is mainly composed by a cylinder having containing sideboards with a pierced flat bottom where the coffee is mixed (only for the first 2 or 3 minutes) and then distributed on its whole surface so as to ease both the cooling air crossing (sucked by the M6 and 8 fans) and the heat dispersion; this operation is carried out with air that has been taken from the environment using a capacity which is worth to 12,500 Nmc/h; the cooling air is then sent the cyclone for powders where, thanks to gravity, a part of the powders is separated. The cooling process lasts from 5 to 8 minutes, more or less (time that can be set in the recipe); the interval of time in which volatile particles liberate from the coffee is lower, about a minute. When the cooling operation is almost finished the flavouring is added, if required by the recipe.

Phase III DESTONING - When the cooling process is finished, the roasted coffee contained in the cooling tank is sucked into the destoner (Picture 30) through a 580 Nmc/h air flux (which can be adjusted by EV15), getting itself free from any impurity (heavy parts and stones), before ending its working cycle. These operations are carried out as follows: When the cooling operation is finished, the ON/OFF EV4 valve is closed and the EV15 modulating valve is opened (the conveyance air is always expelled in the atmosphere through the chimney of the cyclone for powders); Then by opening the unloading valve of the EV tank the product is sucked into the destoner (also the term of this conveyance is specified in the roasting recipe).

At this point the coffee is ready to pass in the storing phase.




Model: BR1200
Serial Number: 1130104

Model: B-70N
Serial Number: 1130264

Model: VC30
Serial Number: 1130265

Model: V2VR90
Serial Number: 1130263

Model: V2V150
Serial Number: 1130262

Model: BR-S-150
Serial Number: 1130261

Model: ECO300
Serial Number: 1130260

Model: VCS30D
Serial Number: 1130258

Model: V2VR76
Serial Number: 1130257

Model: BRM200
Serial Number: 1022517

Model: V2V150
Serial Number: 1130266

Skidding and Load Out Charges: Loading and skidding charges will be added to your purchase at market rates for your convenience. Location: Santa Fe Springs, CA Skidding: TBD Load Out: TBD

1- BR1200 Roaster and Plant

120KG Utilities Phase 1
Afterburner Burner: Natural Gas @ 5 PSIG/ 8mm BTU/hr MAX
Water/air Roaster: 208 Volts 60 HZ 3P/ 18 KW
Afterburner electrical board from R5 Board: 208 Volts 60 HZ 3P / 18KW
Afterburner fan/fed from R5 Board: 208 Volts 60 HZ 3P / 15KW
Roaster Main Burner: Natural gas @ 5 psig/2.27 mm BTU/ hr MAX
Main Burner electrical board: 208Voltss 60 HZ 3P/ 22 kw- 92A

120KG Roaster Utilities List Phase 2

Roasting Process Description

Phase 1 It is the process taking place in the drum (Pecure 27), main part of the plant upon which the most important regulations are made; once required conditions have been reached (green coffee available in the cone, drum loading ON, green coffee admission 11 and 72 temperatures reached), the green coffee standing in the loading hopper "cone" (Picture 29) Is admitted into the roasting drum through the EVI valve opening. A high-temperature air current coming from the combustion chamber (Picture 26) supported by the M2 fan crosses the tube, transferring the needed heat to the coffee herein contained and carrying in the

proper decantation cyclone (cyclone for skins)the skins released by the same coffee during this process; the uninterrupted drum rotation, grants, in the end, both the process homogeneity and the coffee grain skin removal action; the way in which the roasting process is

states the T2 temperature of the air current and the M2 speed) are specified in the roasting recipe and are described in details in chapter 3 (the roasting recipe is a whole of parameters such as the T1 and T2 temperatures of green coffee admission into the drum, the roasted coffee unloading temperature, the air current temperature, or the temporal gradient required by the coffee temperature during the roasting process, the M2 fan speed, the quantity of water at the roasting end etc... which define this process in the whole; see paragraph 4.1 for a detailed description). A good deal of the air current coming out of the cyclone for the skins is then sent to the combustion chamber (recycle which allows energy saving) while the remaining part is conveyed to the main chimney, allowing thus the smog expulsion (furthermore the air circuit includes the EV12, EV13 modulating valves, and the two position EV14, that along with the M2 fan, allow to control the air flux). The roasting process ends automatically when the coffee temperature reaches the unloading threshold (if the automatic unloading is qualified): thus the unloading process begins. It foresees the BR1 minimum setting, the use of the unloading configuration for EV12, EV13, EV14 and M2, the water inlet if required by the recipe; after the roasting end water inlet (if required by the recipe) the drum content is unloaded through the opening of the EV5 door into the cooling tank. The smog coming out of the chimney during the roasting process are treated, on the ASL basis rules, by the smog post burner and by the catalyic converter (Picture 25); the fist one eliminates a great deal of the smog and of the solid particles coming out of l value requiregn combustion, and it elevates the unloading temperature up to the trigering of vaue requre by the catatic converter placed

below; in the end, it converts the irritating aromatic components contained in the coming out smog into less odorous components. The double action of the smog burner and of the catalytic converter thus makes the plant emissions more bearable even if the installation is placed nearby populated resorts.

Phase II: COOLING - it is the phase following immediately the roasting process one in the drum whose purpose is both to block quickly the roasting process (which otherwise would still go on for some minutes, due to the high temperature of the coffee that has just been loaded into the drum) and to take the coffee to a temperature which is fit to load it to the storing silos. After the roasting process the coffee is unloaded, by opening the drum loading door, into the cooling tank (Picture 28): as described in the previous paragraph, this one is mainly composed by a cylinder having containing sideboards with a pierced flat bottom where the coffee is mixed (only for the first 2 or 3 minutes) and then distributed on its whole surface so as to ease both the cooling air crossing (sucked by the M6 and 8 fans) and the heat dispersion; this operation is carried out with air that has been taken from the environment using a capacity which is worth to 12,500 Nmc/h; the cooling air is then sent the cyclone for powders where, thanks to gravity, a part of the powders is separated. The cooling process lasts from 5 to 8 minutes, more or less (time that can be set in the recipe); the interval of time in which volatile particles liberate from the coffee is lower, about a minute. When the cooling operation is almost finished the flavouring is added, if required by the recipe.

Phase III DESTONING - When the cooling process is finished, the roasted coffee contained in the cooling tank is sucked into the destoner (Picture 30) through a 580 Nmc/h air flux (which can be adjusted by EV15), getting itself free from any impurity (heavy parts and stones), before ending its working cycle. These operations are carried out as follows: When the cooling operation is finished, the ON/OFF EV4 valve is closed and the EV15 modulating valve is opened (the conveyance air is always expelled in the atmosphere through the chimney of the cyclone for powders); Then by opening the unloading valve of the EV tank the product is sucked into the destoner (also the term of this conveyance is specified in the roasting recipe).

At this point the coffee is ready to pass in the storing phase.




Model: BR1200
Serial Number: 1130104

Model: B-70N
Serial Number: 1130264

Model: VC30
Serial Number: 1130265

Model: V2VR90
Serial Number: 1130263

Model: V2V150
Serial Number: 1130262

Model: BR-S-150
Serial Number: 1130261

Model: ECO300
Serial Number: 1130260

Model: VCS30D
Serial Number: 1130258

Model: V2VR76
Serial Number: 1130257

Model: BRM200
Serial Number: 1022517

Model: V2V150
Serial Number: 1130266

Skidding and Load Out Charges: Loading and skidding charges will be added to your purchase at market rates for your convenience. Location: Santa Fe Springs, CA Skidding: TBD Load Out: TBD

Nuzee Coffee/Tea Complete Facility

Ends from

General delivery information available from the auctioneer

Skidding and Load out charges:
There will be loading and skidding charges added to your purchase at market rates for your convenience.

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AUCTION DATE: Lots start closing  10 am PST

LOCATION: MULTIPLE LOCATIONS PLEASE CHECK DESCRIPTIONS!!!!

INSPECTION: Please contact us to schedule. 818-495-3038 

PICKUP/REMOVAL:  Final Loadout is 26th November 2024

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Chris HIllseth Enterprises

www.hillseth.com

818-495-3038 

 

 

  

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By registering for the auction, Bidder agrees to comply with these Terms & Conditions.

SELLER RESERVES THE RIGHT TO ACCEPT OR REJECT ANY AND ALL BIDS

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PAYMENT

  • Acceptable forms of payment: Company checks, wire transfers, credit card, or cashier's checks payable to Chris Hillseth Enterprises, Inc.

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By registering for the auction and accepting the sale listing catalog, Buyers agree to these Terms & Conditions and any additional terms announced at or during the auction. Compliance is necessary for Chris Hillseth Enterprises ("Auctioneer") to accept the Bidder's Registration and issue a Bidder Number.

INSPECTIONS

Inspection by appointment only.
Call 818-495-3038 to Schedule.

See Full Terms And Conditions

Tags: Roaster, Destoner