Green Coffee Buying Club
Coffee Discussion boards => Hardware & Equipment => Topic started by: milowebailey on June 09, 2008, 07:26:46 AM
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I know there are a few Sonofresco users out there.
Last night I ran into a problem with my Sonofresco. During a roast it faulted out with a code 4, which suggests out of propane. I had just put on a new tank. I continued to try to get it up to heat... and no love. I switched tanks again and got a code 3 error. I tried everything I could think of and continued to get errors (2, 3 and 4 error codes). I suspect it's the temperature sensor that gave up the ghost. Have any of you had to change your temperature sensor? Does this sound like it's the problem.
thanks
Milowebailey
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I know there are a few Sonofresco users out there.
Last night I ran into a problem with my Sonofresco. During a roast it faulted out with a code 4, which suggests out of propane. I had just put on a new tank. I continued to try to get it up to heat... and no love. I switched tanks again and got a code 3 error. I tried everything I could think of and continued to get errors (2, 3 and 4 error codes). I suspect it's the temperature sensor that gave up the ghost. Have any of you had to change your temperature sensor? Does this sound like it's the problem.
thanks
Milowebailey
I don't have a Sonofresco, but I can tell you that those gas valves sometimes can be a pain; have you play around with the tank's hook up?
Monito
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Thanks Monito
The gas was getting to the burner... it fired up but would not go above about 300 degrees, it would then fault out. I tried two different propane tanks and it acted the same with both. I suppose it could be the regulator....
any thoughts?
milowebailey
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I just bought a used one, and it arrived damaged in more ways than one. That is not really the point.
After calling Sonofresco, I realize their support is great. I would just call them and they will help you troubleshoot.
Just an FYI, mine is setup for natural gas, but I have the presumably brand new propane part that originally came with it (it consists of a box and pipe with the hose connection). So if that is faulty, let me know, maybe we can work something out, as I don't see myself going from NG to Propane.
Chris
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I just bought a used one, and it arrived damaged in more ways than one. That is not really the point.
After calling Sonofresco, I realize their support is great. I would just call them and they will help you troubleshoot.
Just an FYI, mine is setup for natural gas, but I have the presumably brand new propane part that originally came with it (it consists of a box and pipe with the hose connection). So if that is faulty, let me know, maybe we can work something out, as I don't see myself going from NG to Propane.
Chris
Thanks Chris
I also bought mine used about 1 1/2 years ago, and mine was natural gas and I converted it..... so I have the natural gas conversion left over... I will definitely contact you if they think that's the problem.
thanks
Milowebailey
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I found the problem. A rat had chewed through my Propane hose..... :tongue8: so I wasn't getting gas.
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I was watching this thread (with nothing productive to add). That is a cool ending to the story. I hope all is well now.
Felix
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I found the problem. A rat had chewed through my Propane hose..... :tongue8: so I wasn't getting gas.
That's why I have my Westie and a Jack Russell sleeping near my roaster... ;)
If it moves, its dead...except for frogs...
Monito
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The roaster is in the Kitchen, but the propane tank is outside on the deck.... near the BBQ. So I'm guessing a rat was perusing the BBQ for leftovers and then was down on the deck and thought hmmmmm what's this grey thing.... chewed right through it. I'll post photos when I get back.... off to Korea today.
Anyway, all I have to do is pick up a new hose and my Sonofresco will be back roasting some of GCBC's finest greens.
Milowebailey
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stop by blue note Seoul for me. Very good jazz.
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stop by blue note Seoul for me. Very good jazz.
I'm staying at the JW marriott downtown.... where is the Blue Note? I'd love to go check that out.
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4-121 Myongryun-dong
Seoul, 11 Korea, South
+82 2743 8217
They are actually part of the real blue note group that runs the original in the village and the JP locations, but they keep this one a bit hidden. It is worth your evening.
Enjoy
PS: if you dial from inside KR, drop the country code and add the zero to the city code 027....
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I was watching this thread (with nothing productive to add). That is a cool ending to the story. I hope all is well now.
Felix
So was I (watching the thread) and glad that it ended very well. I have a Sonofresco arriving here in Manila in about 6 weeks, so it is good to know that service support is good.
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So was I (watching the thread) and glad that it ended very well. I have a Sonofresco arriving here in Manila in about 6 weeks, so it is good to know that service support is good.
The Sonofresco machines are truly industrial quality. I picked mine up used from a roaster who started with two of them and then moved up to an IR-15. They were roasting 8 hours a day on it. I've had it for about 1 1/2 years now with no problems at all. I was happy to know that it was the gas line and not the roaster. I talked to Sonofresco and he said to check the regulator and the gas supply first.... he didn't try to sell me anything. Even though they sell regulators, he suggested going to Home Depot to get one instead.
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Here is a photo of the chewed hose.... Rats I say!!
Hose replaced and the Sonofresco is back in action. ;D
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Well, my Sonofresco showed up damaged last week, so finally I think the parts will be here today and I can start roasting. Thought I would post some photos on what UPS did to it. The right angle metal piece in the last photo was supposed to be, well, at a 90 degree angle. I cannot imagine the force it took.
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You know, I seldom use UPS anymore because of how they abuse packages. I normally use FedEx ground.
They must have dropped or thrown that box. Hopefully it was insured! I know the roasting chamber is about $100 to replace.
Milowebailey.
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Geez Chris...................
Now I'm glad that I paid extra $$ to get my Sono crated and shipped via DHL freight.......but I guess it all about the packaging.
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You know, I seldom use UPS anymore because of how they abuse packages. I normally use FedEx ground.
They must have dropped or thrown that box. Hopefully it was insured! I know the roasting chamber is about $100 to replace.
Milowebailey.
It's actually $150.
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I had it insured for $1000, at least that is what I asked the gal who sold it to me.
In any case, the roasting chamber was $150, and the stainless steel stanchions and related parts were only about $150. I think someone is making some coin on those glass roasting chambers ;D
BTW, UPS damage claim process was the biggest joke. After several days of them not getting back to me simply to set up an appointment, I finally got the direct number, and the lady there said I could email photos instead of having someone come out. If they had only told me that a week earlier!!!
Anyhow, I am also convinced that UPS is abusive especially to large packages (though my driver is a pretty careful & cool guy). And it was the UPS store that packed the thing (and charged $230 out the door to pack, ship, and insure it). That is what gets me - $230: highway robbery, and it still came damaged in more ways than one. I think they did an OK job of packing it though. We will see if UPS has the balls to deny the claim. If so, the UPS store will owe me $300.
I just want to roast a pound of coffee. Is that too much to ask?
>:( >:( >:(
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My gosh, you have to wonder if something crushed the box.
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UPS has insurance included in shippign cost, that is what i learned during my recent fiasco with that Saeco :p
I hope this turns out to be the case for you as well.
Regards,
Felix
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My gosh, you have to wonder if something crushed the box.
Looks more like they dropped it.
Nothing beats professional packaging for bigger/heavier items like this. When I got my Sono, the auction company required me to disconnect the unit myself; but a big-hearted person named Wayne Sudrick (waynes) volunteered to disconnect it for me. I arranged a professional crating company to pickup, package and ship the Sono (plus hood) out to me.
The 2 crates came in safe and sound in 2 separate, custom-made wooden crates with all the pads required to protect the machine.
$300 sure was worth it after seeing Chris's Sono.
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UPS has insurance included in shippign cost, that is what i learned during my recent fiasco with that Saeco :p
I hope this turns out to be the case for you as well.
Regards,
Felix
Yes, $100 by default comes at no extra charge. You still have to pay for coverage above $100.
Started getting the new parts back together, and had trouble with the new bottom seal. A call to Sonofresco revealed that I need to glue the seal to the metal base for it to work. So I wait another 24 hours as the adhesive dries. But other than that hiccup, everything else has been pretty straightforward putting back together.
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It's a pretty simple machine. When I changed my over to propane from Natural Gas the hardest part was getting the seal back on as Chris said. Very reliable machine.
The biggest maintenance is cleaning the roasting chamber. I use a single edge razor blade (a tip from Joe).
I also use a tempurature probe down in the beans. I have a multimeter that measures temp. That way I can stop the roast at any time.
Enjoy your new roaster Chris!!
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I got everything back together, and I have done about 7 roasts so far. I have about 3 more before I expect the new temp probe to get seasoned (at least according the instructions).
I have tried all sorts of beans that should roast very evenly, as well as reducing the load size to about 1lb 3oz, and I am still getting it a little bit of scorching even on roast level 2 or 3. Level 1 seems to be OK, but the resulting roast is too light. The resulting roast on levels 2 & 3 is fine, except for those few from the start that end up a little overdone .
I asked Joe already (he didn't have this issue), but has anyone else noticed some minor scorching in the first minute or two when putting in a new temp probe?
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I got everything back together, and I have done about 7 roasts so far. I have about 3 more before I expect the new temp probe to get seasoned (at least according the instructions).
I have tried all sorts of beans that should roast very evenly, as well as reducing the load size to about 1lb 3oz, and I am still getting it a little bit of scorching even on roast level 2 or 3. Level 1 seems to be OK, but the resulting roast is too light. The resulting roast on levels 2 & 3 is fine, except for those few from the start that end up a little overdone .
I asked Joe already (he didn't have this issue), but has anyone else noticed some minor scorching in the first minute or two when putting in a new temp probe?
I didnt have any problems when the roaster was first delivered but I think they re-tested the roaster for a ?? time or # of batches before delivery. The real scorch problem I notice is when the top chaff screen gets a little dark, its amazing how a little clogging is a lot of heating in the beans.. I was told to clean the creen with the wire brush every few roasts and totally clean the roaster once every 50 pounds but I am soap and water cleaning that screen every 25 pounds or less.
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Actually, the very first roast starting producing embers, so I turned off the gas and examined the screen. My guess is that it had been cleaned about 100 years ago. Scrubbing with a bristle brush as instructed did nothing, so I soaked it in hot water & Cafiza, and then scrubbed it. What a difference.
I will do the last 3 roasts tomorrow, and then see if it starts acting a little better. I also want to get to Joe's and see how his operates for comparison's sake.
I am giving the 10 pounds to my wife's work, since they typically have the bad stuff in a can. My coffee is always a treat for them, and now hopefully I can give them more since I have a higher capacity roaster.
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My guess is that it had been cleaned about 100 years ago. Scrubbing with a bristle brush as instructed did nothing, so I soaked it in hot water & Cafiza, and then scrubbed it. What a difference.
Yep, I've had scorching with a dirty screen. I soak mine in a oxiclean solution about every 2 or 3 weeks. It come out clean as a whistle.
My theory is that the temp sensor is past the screen and is measuring air temp. When the screen is restricted less airflow out of the chamber so the burner runs longer and the bottom screen gets too hot. If you still have a problem drop your weight by another oz or two. Depending on bean water content some beans may stay at the bottom and burn. With too many in the chamber there is not enough airflow to rotate the beans and the dense ones burn.
Once you have it all figured out you'll get consistant results. And maybe like me.... want a bigger roaster ;D
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Thanks for the advice, I will try a few more batches (playing with the batch size), and soak/clean the screen again to see if I can clear up the problem. It really isn't too much a problem. If anything 5-10 beans get more well done than I would like (but not french roast or black even).
Maybe I will post a video if it persists.
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Cleaned the screen some more (don't think it needed it), and just kept roasting batches. Had Joe come watch a batch of Brazil, and though there were some that turned darker earlier, he said it was all normal. I love the back to back roasting with no guilt. 8) Roasted 8 pounds to send to my dad, just in the time I got home from work to bedtime (about 3 hours). Pretty cool.
So now the big question: do I sell my Hottop? I would hate to see it go, but it might be hard to keep such an expensive machine around for a sample roaster or backup roaster.
Anyhow, I love the new roaster! Thanks for all the help.
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So now the big question: do I sell my Hottop? I would hate to see it go, but it might be hard to keep such an expensive machine around for a sample roaster or backup roaster.
...
The next Previously-Been-Owned-By-Chris-GCBC sale item.
B|Java
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So now the big question: do I sell my Hottop? I would hate to see it go, but it might be hard to keep such an expensive machine around for a sample roaster or backup roaster.
Chris
Keep in mind that one of the downsides of the sonofresco is you can't roast small batches. Most samples are 1/4 - 1/2 lbs and it's difficult to roast anything less than about 9 oz on the sonofresco. The roasting profiles assume 1 - 1.2 lb batch size and I've poched several small roasts.... they stopped at about 410 degrees... I've been trying to think of a way to restrict the airflow to the temp sensor to fool it into thinking there is a lb of beans in there.
So if you are not strapped for cash.... keep the Hottop. If you are strapped for cash, let me know how much you want for it.. >:D
Milowebailey
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So if you are not strapped for cash.... keep the Hottop. If you are strapped for cash, let me know how much you want for it.. >:D
Milowebailey
Hey, line forms behind me...<grinning>.
Actually, I have a old beta hot-top that has been promised to me for the pick-up. Peter is promising to use his post-secondary education to use to fix the cooling pan and then profile some of his vast inventory so I have to just show up and get the 1-2-3, off the shelf, instructions.
B|Java
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Well, I still have a million poppers and an I-Roast 2 around, and Joe usually roasts for cupping anyway, so...
I have to think about it, but keep your eyes posted in the Buy-Sell-Trade area ;D
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Keep in mind that one of the downsides of the sonofresco is you can't roast small batches. Most samples are 1/4 - 1/2 lbs and it's difficult to roast anything less than about 9 oz on the sonofresco. The roasting profiles assume 1 - 1.2 lb batch size and I've poched several small roasts.... they stopped at about 410 degrees... I've been trying to think of a way to restrict the airflow to the temp sensor to fool it into thinking there is a lb of beans in there.
Milowebailey
I tried a half batch (end of the 25# bag) in the Sonofresco at the coffee shop... it baked the coffee :violent5:
I like the fact that I can go roast a pound of my greens any time I want in the Sonofresco, but I am having way too much fun playig with the small batches. I would keep the hot-top for drum of it
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Yeah, I am thinking about it. I just think my small batch requirements are pretty low, and the 8828P was not cheap. It would be pretty hard to go back to the I-Roast 2 :P
Anyhow, had my first bad experience (OK, second) with the Sonofresco. I roasted some DP Sidamo last night. The first batch was pretty smokey right at the end, but the roast level came out fine. I chalked it up to some popcorn or some other debris. The second batch had sparks coming out the top, then lots of smoke, then it did a safety shut down (and it wasn't that near the end of the roast). It continued to smolder for a long time with small embers inside. I eventually got the gloves out and got it all cooled down.
The screen was completely fine, the batch was 1lb 3oz, and the roast level was only 2. I am not sure what to think about it, but I wonder for these DP coffees, if a slightly smaller batch might be in order? I am also wondering if maybe the screen is just so old, that I need a new one. They are only $25. I am thinking that there was simply too much chaff in a concentrated area, and it caused an airflow issue. I did a batch of Uganda this morning, and everything was fine.
Any thoughts or similar experiences?
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I chalked it up to some popcorn or some other debris.
Chris I've never used my Sonofresco for popcorn.... only coffee. :angel:
DP have roasted well for me.
I've never replace the temp. sensor either, maybe it has to do with breaking that in. I get some smoke, but never sparks. Looks like you got it up to the 3rd crack.
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Chris,
I wonder if the temp sensor needs to be calibrated to the controller board.
Also, did you check inside if a fan blade was jarred out of whack when that Sono was damaged?
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Chris,
I wonder if the temp sensor needs to be calibrated to the controller board.
Also, did you check inside if a fan blade was jarred out of whack when that Sono was damaged?
I didn't see anything about calibration in the instructions - you would think that would be mentioned if it was important.
If you are taking about the turbine blades, I am pretty sure they are fine since the airflow seems very good. I will double check though.
I am going to call Sonofresco today or tomorrow, and see if they have any ideas.
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I don't think calibration is something you can typically do at home without the proper instruments.
See if they have any way to test the control board and if you can send them that part and let them check it's integrity.
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I will call them tomorrow, but did 4 batches tonight at level 2 & 3 (Malawi, Panama, Harrar). They all were fine.
I suspect the Sidamo would still give me problems. The question is, would someone else have the same problem with the same beans? Joe has some of the same Sidamo, so I might have Joe roast a batch and see what he gets.
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Well, Sonofresco didn't get back to me, so I haven't had a chance to roast the Sidamo - though Joe said he had no problem.
But now I have a bigger problem - my neighbors. They are why I had to give up my smoker and real BBQ. I am not going to let that happen with the coffee roasting.
Basically I need to figure out a way to catch the smoke. Not sure if an afterburner is what I need, or something different.
My fear is that a good one (whatever it is) is going to cost more than I am willing to spend. Maybe I will start another thread...
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Well, Sonofresco didn't get back to me, so I haven't had a chance to roast the Sidamo - though Joe said he had no problem.
But now I have a bigger problem - my neighbors. They are why I had to give up my smoker and real BBQ. I am not going to let that happen with the coffee roasting.
Basically I need to figure out a way to catch the smoke. Not sure if an afterburner is what I need, or something different.
My fear is that a good one (whatever it is) is going to cost more than I am willing to spend. Maybe I will start another thread...
I supply my neighbors with coffee every now and then, especially when I'm roasting dark and the smoke emission is high. I haven't had any complaints yet. ;)
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Well, Sonofresco didn't get back to me, so I haven't had a chance to roast the Sidamo - though Joe said he had no problem.
But now I have a bigger problem - my neighbors. They are why I had to give up my smoker and real BBQ. I am not going to let that happen with the coffee roasting.
Basically I need to figure out a way to catch the smoke. Not sure if an afterburner is what I need, or something different.
My fear is that a good one (whatever it is) is going to cost more than I am willing to spend. Maybe I will start another thread...
I supply my neighbors with coffee every now and then, especially when I'm roasting dark and the smoke emission is high. I haven't had any complaints yet. ;)
Long story, but there are a couple that hate me, and we live in a Townhome complex.
Bottom line, I need something so they shut up.
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Long story, but there are a couple that hate me, and we live in a Townhome complex.
Bottom line, I need something so they shut up.
Is it illegal to have a smoker or BBQ in your complex? If not, do they feed you? if not, let them have it!!! >:D
Monito
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I've often thought there should be a way to filter the smoke with water somehow instead of an afterburner. Some sort of damp cloth or filter that would catch the smoke....
There is always the option of roasting when they aren't home or after they are asleep ;D
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I would just roast at Joe's. ;D
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great suggestions guys ;-)
The 2 neighbors are old and are home 24/7.
And I do believe the smoke is bothering them, so I want to be a good neighbor, while still keeping the sono.
Plus, I roasted about 25 pounds this week for my dad and friends. So that might have been excessive, and would not be my norm. Nonetheless, I want to trap the smoke so I dont have to hear from them anymore.
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I've often thought there should be a way to filter the smoke with water somehow instead of an afterburner. Some sort of damp cloth or filter that would catch the smoke....
There is always the option of roasting when they aren't home or after they are asleep ;D
Alternately, you could use a chiller. Get a bunch of dry ice and crumble it into rubbing alcohol (70% isopropanol) - eventually the isopropyl becomes as thick as corn syrup it gets so cold. Run your exhaust through the narrowest tubing you can get away with without creating a pressure drop problem - like a 3" diameter aluminum vent duct. If you cool the outside of your vent duct by running it through a container of the -100?C dry ice/iPOH mixture, it will freeze most of the smoke particles to the side of the vent line. Then you get to see what the lost combustion products of your roasting look like before they evaporate or are wiped away (many are toxic, though, so don't consume them or touch them).