Planning - RO-BO Mechanical Workshop

ENGINEERING and MAIN FEATURES

POINT OF DEPARTURE WAS THE WILL TO RESOLVE MOST COMMON PROBLEMS  AFFLICTING THIS TYPE OF MACHINES:

RELIABILITY ........................................ Consistency of performance over time
STABILITY AND PRECISION .......... Keep in time the grinding set
WORKING TEMPERATURE ................ Important to avoid that, due to heat and/or moisture, the coffee loses part of its aroma (Maillard reactions) and constitute agglomerates
                                                          and/or scale on millstones, compromising the quality of the final product.
EFFICIENCY .......................................... Increase as much as possible the rate of productivity of the machine.   
MAINTENANCE ................................... Sometimes difficult - Waiting times for technicians intervention - availability of spare parts - costs in general

POINT OF ARRIVAL : A MACHINE THAT GRINDS COFFEE WITH THE CARE OF A PASSIONATE ALTHOUGH SOLID AND EFFICIENT; NO AROMATIC DEGRADATION OF GROUND COFFEE;  MAINTENANCE SIMPLE AND FAST.

HERE IS OUR SOLUTIONS:

RELIABILITY
Is one of the cornerstones of our corporate philosophy, and to keep faith in the planning and development, the choice of materials and attention to details have been literally manic, adopting engineering and assembly features already thoroughly tested on other products, where was possible, or testing new and different solutions, also referents in technologies quite different from each other, to achieve the maximum operational synergy between the various moving parts.
Have been tried mechanical and electronic configurations, adopting different components from different manufacturers, when it is not possible to realize in our workshops, all to achieve maximum efficiency, always aiming to ease of operation and outstanding quality that are the basis of our engineering philosophy.
RW - 70 is the result of all this: made of steel frame and finishing panels in painted steel sheet. Support the structure 4 adjustable feet cushioning to minimize noise and vibration during operation. In steel AISI 400 are also the hopper and the module for connection to the grinding chamber.
A mechanical regulator with indicator allows the grinder adjustments. A control panel, with simple buttons illuminated with written below, allows the start, modification and stopping the activity. In the same panel is a built-in counter that indicates the hours of effective operation in order to facilitate any management calculations and timing of scheduled maintenance.

STABILITY AND PRECISION
The grinders are made of a steel support and a triturating alloy disk Nitek coated (drawing inspiration from the American FDA regulations relating to the food sector) in order to increase efficiency, easy replacement and avoid unwanted scale and persistence of the ground product . A dedicated counterframe contributes to the stability of the group and to break down any vibrations very effectively. The fasteners have been planned (and tested) so that they retain their firmness over time, independently of any external factor. The controller of the millstones gap acts in a continuous and highly accurate, exploiting the characteristics of a mechanical micrometric group that stabilizes the adjustment when is detected  the optimum point.

OPERATING TEMPERATURE
It's perhaps the most important feature of RW-70. Is opinion of many operators who, after roasting, the grinding process is the most delicate phase for obtaining a good product. Overheating of a grinder during operation is one of the worst things that can happen. A temperature at the millstones of 45/50 ° is already dangerous, not for the machine that can safely continue its operation, but for the coffee which, due to the excessive heat (see "Maillard reactions"), surely will lose part of its aroma up to, in the worst cases, to incorporate that singed aftertaste so annoying that at all, I presume, will ever happened to taste (and that's ruined the pleasure of a cup of coffee).
In order to avoid all this, the processing line of RW-70 is cooled uniformly by a refrigeration unit (utilizing gas suitable for the food industry), which operates according to a scheme of our own design and guarantees at regime, a uniform temperature of 25 degrees centigrade (with 10% tolerance depending on the type of ground coffee), to the millstones, their containing room and until the discharge terminal. A good result, right?
The ground product so starts towards the discharge hopper and can be collected in a container or be conveyed to other processes (vacuum - cans etc.). In this regard, ie in the case in which the product in output were not visible, in the lower part of the outlet cylinder, was placed a small tank with removable probe, in order to check at any time the proper operation of the process.
It is important to note the fact that the coffee, during the machining path, is in contact exclusively with smooth surfaces coated in Nitek (internal / external), so as to prevent in any way, any type of contamination and / or the stagnation of ground product residue.
The discharge terminal, on request, can be prepared for any type of attachment to other machinery and / or transport lines.

QUANTITY PRODUCT PROCESSED
RW-70 is able to work over 320 kg / hour of product without any problem or interruptions. The tranquility of use is further enhanced by the malfunction alarms that would intervene immediately upon the occurrence of an anomaly.

MAINTENANCE
Very simple, as planned. Each machine is equipped with the feature "TROUBLESHOOTING", able to run a diagnostic test on all components of the electrical part and identify a faulty module. It just follow the instructions in the attached guide to replace the component without fail, using the original spare parts supplied with the "REPLACEMENT KIT" .
Also the replacement of the millstones is as simple as possible and fully explained in the relevant section of the manual.

SIDE EFFECTS
During the tests to which we subjected RW-70 has emerged another interesting feature: using the same millstones, you can grind very well even other spices. We tried it with nutmeg, pepper, chilli, soy and cinnamon with great success: to you the resourcefulness to take advantage of this versatility.

If you would like to experience for yourself what described above, we are available for a test session at our workshop. Contact us to arrange an appointment and we will be glad to get acquainted in the company of a good cup of coffee!