Charleston Coffee Roasters, located in North Charleston, South Carolina is a fast growing specialty roaster proudly offering batches made to order.
Volevano scalare le loro operazioni senza compromettere la qualità e la freschezza. Per fare ciò, avevano bisogno di molta flessibilità nel loro batching. Inoltre, per gli ordini di chicchi interi, volevano zero rotture e massima freschezza; E per gli ordini di caffè macinato, volevano la macinatura più precisa possibile senza alcuna segregazione nei lotti. L’azienda si è affidata a MPE per la fornitura di una serie di contenitori, trasportatori tubolari e smerigliatrici ad alto volume per raggiungere questi obiettivi.
Green Coffee Handling
Charleston uses green bins for green coffee storage. They fill totes to transport the green coffee to one of three roasting stations.
Grinding
Charleston has two MPE 700 FX roller mills for grinding up to 2,000 lb/hr (900 kg/hr) of precision ground, perfectly densified coffee. Two 3″ (76mm) diameter Chain-Veys located on either side transport whole bean coffee to surge hoppers above the grinders. The surge hoppers’ purpose are to rapidly intake the coffee from the inlet (floor level) to the discharge, where they are fed. This allows emptying the totes quickly, and then frees up operators for other tasks. The surge hoppers feed the coffee into the grinder at their ideal infeed rates. Coffee then discharges into empty totes positioned directly under the mezzanine. The grinding operation requires minimal monitoring and is mostly automated as desired by the customer.
Blending
A Munson Blender is fed by a 3″ (76mm) diameter Chain-Vey. The blending is done post-roast, allowing coffees roasted with distinct roast profiles—each to bring out the coffees’ best qualities.
Roasting
An array of three roasters (left to right): A 90 Kg capacity roaster in the foreground, and two 120 Kg capacity roasters in the background; each fed by 3″ diameter Chain-Vey tubular drag conveyors.The Chain-Vey’s inlet sits low to the floor, allowing totes to be wheeled directly over them. Green coffee is conveyed in a 3″ diameter Chain-Vey to the roaster hopper. After being roasted and cooled down on the circular cooling tray, the coffee is transported using a destoning vacuum lift. The coffee rises up to a destoner hopper which sits on load cells. The coffee’s weight can be accurately measured and then dropped into the mobile totes for transport to blending, grinding, or packaging stations.
Packaging
Roasted whole bean or ground coffee is delivered to this bag filling station using totes. Totes empty into a Chain-Vey inlet on floor-level. Coffee is carried upward and discharged into one of two surge hoppers. One is for ground coffee, and the other for whole bean exclusively. The bag filling machine is configured for 12 oz bags.
Results
L’attuale sistema di Charleston con nove Chain-Vey, due mulini a rulli MPE, un trituratore a disco GPX, tre sistemi a doppia tramoggia progettati da MPE insieme a una serie di contenitori lavorano insieme per raggiungere tutti gli obiettivi del sistema di processo .
“Non potremmo essere più soddisfatti dei nostri granulizzatori MPE, Chain-Vey e componenti di trasporto personalizzati”, aggiunge Gary Hull di Charleston Coffee Roasters.
Chain-Vey's "TRUE-BLUE" Metal Detectable System enhances food safety by rapidly identifying and removing contaminants before they leave the production line.
