Roasting Safety - Page 3

December 24th, 2022, 5:02 pm

I've got:
- one spray bottle set on "jet" to stream water through the tryer hole;
- one spray bottle with soapy water to check gas connections before startup;
- fire extinguisher; and
- thermocouples in the chaff collector and in the flue that will cut the gas supply and sound an alarm in the case of a chaff fire.
(and CO and gas detectors)

And I watch the roast. Always. The entire roast. Always.

December 24th, 2022, 5:04 pm

drgary wrote:A side track on using that roaster: I am surprised that she does not use software to track the roast.

IIRC, they had a request for a video on doing a roast without using software.

#23: Post by **drgary** » December 24th, 2022, 7:55 pm

Ahhh. Thanks!

#24: Post by **jfife** » December 28th, 2022, 5:06 pm

I took a roasting class at Mill City Roasters in Minn. before buying my North 500G and their comment about vent fires stuck with me.

"Prepare for WHEN you have a vent fire - not IF you have a fire"

I have a fire extinguisher nearby, a carbon monoxide detector installed in the roast room and a stainless steel table and vent system.

Chance of fire might be 1:1000, but how many times will you roast?
Best to 'over' prepare...
J

December 28th, 2022, 7:45 pm

Vent fires are not a problem with the Hottop. Users have found alternative ways tp cause them.

I roast at the large opening of my garage with the door fully up with my Santoker and so do not have a vent pipe. But I do remove the chaff collector assembly and give it a thorough cleaning once or twice a year. I also blow out the entire roaster with high pressure compressed air as well. I use to like fire, but I do not get paid for putting them out any more..