Here is a checklist of cleaning and maintenance tasks to carry out on the P3000. Detailed instructions for each step are coming soon: in the meantime please contact support if you need help with any maintenance tasks.
Warning! Allow the machine to cool to room temperature and disconnect from power before carrying out any cleaning or maintenance.
For all cleaning and maintenance tasks, you should adjust the frequency according to how you roast. If you roast larger volumes, or roast darker , you will need to clean more frequently. Inspect ducting regularly to determine how often cleaning is required.
Warning! Improper or insufficient cleaning or maintenance can cause fire or damage to equipment.
Daily
The roaster should be cleaned at the end of each roasting day, as follows:
- The chaff bin must be emptied after every 30 kg of coffee roasted (10 batches), and at the end of each roasting day.
- Clean the chaff outlet, elbow, and chaff bin with a brush and vacuum.
- Open the cooling tray and clean out the cooling tray, the space underneath, and the two chaff filters with a brush and vacuum.
- Clean the mesh covering the intake fan on the right-hand side of the machine.
- Wipe any dust out from inside the hopper with a dry cloth
Frequent (Weekly)
- Disassemble the chaff outlet and clean the chaff auger, chaff outlet, and chaff bin with a brush and vacuum.
- With the machine cool, open the exhaust inspection hatch and clean the exhaust with a brush and vacuum
Deep clean (Monthly or longer)
- Clean all ducting as needed
- Remove exhaust duct and inspect/clean cyclone from above
- Deep clean drum exhaust with flexible brush
- Clean chaff auger with espresso machine cleaner or similar degreaser as needed
- Brush off and clean heater fan air filters (behind back panel) or replace as needed
- Deep clean cooling tray by removing bottom plate to access underside and clean thoroughly with a stiff brush
- Disassemble and clean camera window as needed