Cleaning Your Tool. Roasting tool that is...

GaryatGala

What's your way of cleaning the KKTO?

Am using Cafetto to clean the glass and doing a dry burn usually to clean off residues in the roasting chamber, but what about cleaning the strainer and the inside?

Have heard suggestions from Cafetto to Simple Green.

Any other good ideas?

Koffee_Kosmo

GaryatGala wrote:

What's your way of cleaning the KKTO? Am using Cafetto to clean the glass and doing a dry burn usually to clean off residues in the roasting chamber, but what about cleaning the strainer and the inside? Have heard suggestions from Cafetto to Simple Green. Any other good ideas?

1) For the Turbo Oven glass, I do it after every roast or befor a roast starts It's done with a tiny bit of spray detergent and either a microfiber cloth or a non scratch sponge NOTE - Take care not to use any water as it will affect the electrical area - should it work it way there 2) The perforated roast chamber ( or the strainer ) generally does not need cleaning but it can be washed in the dish washer after removing the agitator blade 3) The chaff catchment area - can over time form an ash crust. This can be easily removed by using a plastic or wood scraper so it does not scratch the aluminium liner KK

borat123

I clean the glass with a soft sponge and dish washing detergent. As for the pots, I don't clean them at all apart from occasionally a dry wipe of the inner pot to remove any dust. I reckon the roast tastes better if you leave the pots seasoned a nice shade of brown...

hiphipharar

borat123 wrote:

I clean the glass with a soft sponge and dish washing detergent. As for the pots, I don't clean them at all apart from occasionally a dry wipe of the inner pot to remove any dust. I reckon the roast tastes better if you leave the pots seasoned a nice shade of brown...

Ditto with just about all of that but I clean the glass with a wet cloth dipped in Cafetto.

GaryatGala

I agree a nice clean glass to look at the beans is a must. I use simple green to clean below and outside then another damp cloth to wipe away any cleaning residue. Have cleaned the pot strainer with cafetto. After a half hour of lactose inducing elbow grease she's almost as good as new. I believe a clean roaster gives a better roast than one that has not been clean, but having said that there's so much one can do to eliminate stubborn residues. The chaff catchment area is impossible to clean. Will scrape any crusts that form and leave it at that. Dry runs usually minimize aromas that would otherwise have an effect on the roast. Mine is put through for 15 minutes at full power.

Koffee_Kosmo

Another point to remember is Not all end users use there roaster the same Some use there KKTO on a week to week basis Or as one needs roast beans basis Some use it on a semi commercial basis One owner has 2 units working side by side I have well over 1000 roasts on my unit So all will vary with use Still going strong What a great little design ( if I must say myself as the designer ) KK

hiphipharar

Koffee Kosmo wrote:

Another point to remember is Not all end users use there roaster the same ... What a great little design ( if I must say myself as the designer )

Quite so KK. Looking forward to the KK2

bcspark

Cleaning my KKHG (modified KKTO) mainly consists of a quick vacuum ,commercial , and the base which holds the motor drive. This seems to collecting coffee oils and condensed steam.To minimize this I allow ventilation under the roaster from which ,whilst roasting,comes steam at 1stC trough to drop.