Methods of roasting coffee beans

Abstract

The invention relates to a method for roasting coffee beans in a room (100), the method comprising the following steps: wherein, when performing at least one roasting operation, - obtaining a desired roasting data input for the at least one roasting operation, the desired data input, - accessing information about the room and about coffee bean roasting equipment, and - before starting the at least one roasting operation. determining the concentration of each pollutant generated in the room during the at least one roasting operation, for each pollutant, comparing the determined concentration of the pollutant generated in the room with a concentration of the pollutant approved according to local health and safety regulations.

Description

Technical Field

[0001] The present invention relates to a method for roasting coffee beans in a safe environment. Background Art

[0002] Roasting coffee beans is a well-known process. The main steps involve heating the beans to the desired roast level and then cooling or quenching the heated coffee beans to stop the roasting. During the heating period, fumes are emitted. This fume contains all together safe and desirable compounds, especially the common roasted coffee aroma, but also contains undesirable less safe compounds such as diacetyl, pyridine, 2-furanmethanol, caffeine furfural, formaldehyde, acetaldehyde, CO, CO 2 、NO 2 、SO 2 , ozone and particulate matter (PM2.5, PM10).

[0003] When roasting is performed in a manufacturing facility that produces large quantities of roasted coffee beans, all conditions are typically provided for capturing unsafe compounds.

[0004] However, a recent trend is to implement small batch roasting using small roasters in shops, restaurants and cafes where customers can consume coffee brewed from freshly roasted coffee beans. The roasters not only provide the advantages of freshness and theater, but also distribute the pleasant aroma of roasted coffee within the shop or cafe.

[0005] However, as mentioned above, harmful compounds may also be emitted. When the roaster is used in a closed environment (such as a shop, cafe or restaurant), the emission of some compounds may become harmful depending on the size of the room, the ventilation of the room, etc. For people working in the room for several hours, smelling the roaster fumes may cause health problems. The strong smell of roasting may become unpleasant after a few hours.

[0006] Therefore, in this environment, it is recommended to treat the fumes produced by the roaster to avoid any health problems for people present in the store. Existing solutions include filtering or using catalytic converters to capture or destroy harmful compounds in the fumes, or even exhausting the fumes to the outside through an outlet duct connected to the roaster.

[0007] During implementation, it has been observed that these existing solutions cannot guarantee zero emission or at least cannot systematically and safely reduce harmful compounds. In fact, a roaster operating in a store, cafe or restaurant can sometimes be used to roast a variety of different coffee beans at different roasting levels in order to provide its customers with a variety of original or customized roasted coffee beans. Due to this diversity, a wide range of coffee beans and roasting conditions are implemented. These different coffee beans and these different roasting conditions emit different types and levels of compounds, and existing solutions may not be configured to handle some unusual roasted fumes that will emit particularly high concentrations of harmful compounds.

[0008] Additionally, in each shop, operators may roast different quantities of coffee beans each day. A small shop with a high production volume of roasted coffee beans may quickly reach high levels of pollutants within the shop and require very effective treatment of the fumes from the roaster, which may not be necessary in a large coffee shop roasting less coffee beans.

[0009] Finally, the size of the shop, café or restaurant may vary, as well as the ventilation rates within the rooms, which directly affects the concentration of pollutants emitted in the common rooms.

[0010] In a public environment, it is imperative that hygiene and safety regulations are adhered to during baking operations.

[0011] An object of the present invention is to provide a method for predicting and achieving safe operation of a system for baking in a room. Summary of the invention

[0012] In a first aspect of the present invention, there is provided a method for roasting coffee beans in a room using a roasting system, the roasting system comprising:

[0013] -baking equipment, and

[0014] - optionally a fume treatment unit configured to treat the fume generated by the baking equipment and to release the treated fume in the room,

[0015] Wherein, when performing at least one baking operation, the method comprises the following steps:

[0016] - obtaining a desired baking data input for said at least one baking operation, said desired data input determining at least:

[0017] .The type of coffee beans to be roasted,

[0018] The amount of coffee beans to be roasted per roasting operation or within a certain period of time,

[0019] .The level of roasting to be applied to the beans,

[0020] and optionally the number of baking operations within a certain time period,

[0021] as well as

[0022] - Access the following information:

[0023] - information about the room, said room information comprising at least: local health and safety regulations, the volume of the room and the ventilation rate of said room,

[0024] - information about a coffee bean roasting plant, the roasting plant information comprising at least the amount of each contaminant generated by the roasting plant during operation of roasting a specific amount of coffee beans of a specific type up to a specific roast level,

[0025] - optionally information about the flue gas treatment unit, said flue gas treatment unit information comprising at least the performance of said flue gas treatment unit in reducing the level of each pollutant,

[0026] as well as

[0027] - Before starting at least one baking operation:

[0028] determining the concentration of each pollutant generated in the room during said at least one roasting operation based on the desired roasting data input obtained and the accessible information about the coffee bean roasting equipment, about the room and optionally about the fume treatment unit,

[0029] for each pollutant, comparing the determined concentration of said pollutant generated in the room with the concentration of said pollutant approved under local health and safety regulations,

[0030] If, for each contaminant, the determined concentration is below the concentration approved under local health and safety regulations, at least one baking operation is enabled,

[0031] If, for at least one pollutant, the determined concentration is higher than the approved concentration according to local health and safety regulations, a warning is displayed.

[0032] In this method, the system used is configured to be placed and operated vertically in a room.

[0033] Any type of roasting equipment can be used.In the roasting equipment, the coffee beans are heated and preferably mixed to homogenize the heating of the coffee beans.

[0034] The heating source may be a burner (meaning combustion) fed by natural gas, liquefied petroleum gas (LPG) or even wood. Alternatively, the heat source may be a resistor, a ceramic heater, a halogen source, an infrared source or a microwave source.

[0035] Preferably, the heating source is electric so that the air pollutants produced during roasting are those produced solely by the heating of the coffee beans themselves, and not by the combustion of gases that would occur if the heating source were a gas burner using natural gas, propane, liquefied petroleum gas (LPG) or even wood.

[0036] Mixing of the beans can be achieved using a fluidized bed of hot air or mechanically using stirring blades or a rotating drum.

[0037] Preferably, the roasting apparatus is a hot air fluidized bed chamber. In such a chamber, heated air is forced through a screen or perforated plate below the coffee beans with sufficient force to lift the beans. Heat is transferred to the beans as they tumble and circulate within this fluidized bed.

[0038] Alternatively, the roasting device may be a barrel chamber, wherein the coffee beans are tumbled in a heated environment. The barrel chamber may be composed of a barrel rotating along a horizontal axis, or the barrel chamber may include stirring blades to tumble the coffee beans in a heated environment (usually hot air).

[0039] The roasting apparatus comprises an outlet through which fumes generated during the roasting operation can be discharged.

[0040] Generally speaking, a fume treatment unit treats the fume generated by the baking appliance in order to reduce or eliminate harmful pollutants contained in the fume. However, some small domestic baking appliances do not include any fume treatment unit and are only used under a kitchen range hood that treats the fume emitted directly from the baking appliance and / or exhausts the fume into the room.

[0041] When a smoke treatment unit is present, preferably, the smoke treatment unit of the system comprises a smoke inlet configured to cooperate with the smoke outlet of the baking device and to collect smoke through the smoke inlet.

[0042] Depending on the size of the baking equipment, the smoke treatment unit may include:

[0043] - Active treatment units that destroy pollutants inside the equipment, such as afterburners that enable thermal oxidation of pollutants or provide selective catalytic reduction using an ammonia slip catalyst to filter NO x Catalytic afterburner or catalytic device,

[0044] or

[0045] - Active devices that retain pollutants, such as SO capture by dry or wet techniques 2 The gas is desulfurized, the VOC and particulate matter are retained by a wet scrubber, or the particulate matter is retained by an electrostatic precipitator after high voltage ionization.

[0046] or

[0047] - passive treatment units that keep the pollutants inside the device, such as mechanical filters (wire mesh or filter paper), activated carbon filters or cyclones,

[0048] or a combination of the above units.

[0049] By the "productivity" of a flue gas treatment unit in reducing the level of a particular compound present in the flue gas is understood the percentage reduction of said compound present in the flue gas after treatment by the flue gas treatment unit.

[0050] Afterburners thermally oxidize any type of gas and particulate matter at very high temperatures, typically above 700°C, especially CO and CO 2 such pollutants and convert them into oxides, such as CO x 、NO x 、SO x .

[0051] The catalytic afterburner comprises a ceramic or metal substrate coated with a catalytic impregnant containing a noble metal, such as nanoparticles of copper oxide, nanoparticles of iron oxide, and generally one or more metals of the platinum group (platinum, palladium, rhodium). The operation of the catalytic afterburner requires lower temperatures than the afterburner: this temperature is generally comprised between 300° C. and 500° C. Conveniently, although not necessarily, the flue gases are preheated before they enter the catalytic converter, generally by means of a heat exchanger fed by the flue gases exhausted from the catalytic converter.

[0052] The filter is typically capable of retaining volatile organic compounds (VOCs), hydrocarbons, and particulate matter (PM). The flue gas treatment unit may include several filters, depending on their ability to retain specific pollutants. The filter configured to capture VOCs and hydrocarbons is preferably an activated carbon filter or a charcoal filter. The filter configured to capture particulate matter is preferably a high efficiency particulate accumulator (HEPA) filter, a metal filter (e.g., an ultra-fine steel wool media filter), or a filter paper. An electrostatic precipitator can be used to capture PM.

[0053] Depending on the type of filter element of the smoke treatment unit, the smoke treatment unit may comprise a smoke drive, such as a fan, in order to move smoke from the outlet of the baking apparatus to the smoke treatment unit.

[0054] Some smoke treatment units may include a condenser to reduce the temperature of the treated smoke before it is distributed into the room.

[0055] According to a preferred embodiment, the smoke filter unit comprises, in order, a HEPA filter, an electrostatic precipitator, and then an activated carbon filter, according to the movement of the smoke flow in the smoke treatment unit. The smoke drive draws in smoke at the downstream end of the unit.

[0056] Such a smoke treatment unit may be installed in public rooms such as cafés, shops or restaurants etc., in particular because it is easy to operate or maintain by non-specialized operators.

[0057] The smoke treatment unit may be a separate device from the roasting device, or the smoke treatment unit may be integrated into the roasting device, the two forming a single device. This is particularly true for small domestic roasting machines having at least one integrated filter.

[0058] In a specific embodiment, the fume treatment unit may be an air purifier that treats the entire air of the room. In this embodiment, the fume treatment unit is not directly connected to the fume outlet of the baking apparatus.

[0059] The system includes a control system operable to control a baking process of the baking system and implement the steps of the method to perform baking.

[0060] In particular, before performing at least one baking operation, for example when selecting at least one baking operation, the method comprises the step of obtaining a desired baking data input for said at least one baking operation, said desired data input determining:

[0061] - the type of coffee beans to be roasted,

[0062] - the amount of coffee beans to be roasted per roasting operation or within a certain period of time,

[0063] - the roasting level to be applied to the coffee beans,

[0064] - The number of bake operations that ended up happening in a certain time period.

[0065] The baking usage data input is indicative of the expected usage of the baking equipment for a baking operation or operations during a predetermined time period in order to determine the amount of each contaminant generated by the baking equipment during said time period.

[0066] During every baking operation, pollutants are generated and distributed through the flue gases. These pollutants include in particular key gaseous compounds such as: CO, CO 2 , diacetyl, formaldehyde, methanol, NO, NO 2 , pyridine, SO 2 , 2-furancarbinol and particulate matter, such as PM 10 、PM 2.5This list may depend on the type of torrefaction equipment used. For example, a torrefaction equipment using fuel as a heating source may produce CO 2 , which does not happen in electrically excited baking equipment.

[0067] The amount of these contaminants generated in each baking operation depends on several factors and at least on:

[0068] -The nature of the beans being roasted. For example, roasting Robusta beans produces different contaminants than roasting Arabica beans.

[0069] - the amount of coffee beans roasted,

[0070] -The level of roast applied to the coffee beans. Lightly roasted coffee beans emit fewer contaminants than darker roasted beans.

[0071] Depending on the business practices of the coffee shop owner, the number of roasting operations per day and the time of day that roasting operations occur will affect the concentration of pollutants in the room throughout the day or during peak operating hours.

[0072] In one mode, the baking data input indicative of the expected use of the baking equipment may be obtained for only one baking operation and may include at least:

[0073] - the type of coffee beans to be roasted, and

[0074] - the amount of coffee beans, and

[0075] - The roast level to be applied to the beans.

[0076] If the operator does not provide all roast data inputs, for example only the type, the other roaster data (here for example the type and roast level) may be set to default values, such as the maximum amount and darkest level.

[0077] In another mode, roasting data inputs indicative of expected usage of the roasting equipment may be obtained for a number of roasting operations over a certain period of time, such as all programmed roasting operations in a day, including inputs provided for at least these operations:

[0078] - the type of coffee beans to be roasted, and

[0079] - the amount of coffee beans, and

[0080] - the roasting level to be applied to the beans,

[0081] Alternatively, by default, the type, amount, and / or roast level may be set to a default value, such as a maximum amount and darkest level.

[0082] In another mode, the roasting data input indicating the expected use of the roasting equipment can be obtained for a whole batch of coffee beans in a certain time period, such as per day. The time period in which the expected use occurs usually corresponds to the opening hours of the coffee shop and / or the regulations, such as about 8 hours. It can eventually be adjusted according to the type of public room (restaurant, coffee shop, bar...).

[0083] Optionally, roasting data inputs indicative of the expected use of the roasting equipment are available precisely with respect to the intervals between roasting operations or can be selected from a limited list of inputs, for example: continuously, distributed over 8 hours, every 15 minutes, every half hour.

[0084] The method comprises the step of accessing information about the room, said room information comprising at least: health and safety regulations, a volume of the room and a ventilation rate of said room.

[0085] When the system is used in a shop or restaurant, health and safety regulations refer to the regulations that the baking system should comply with in public and working areas. In this step of accessing the room information, the maximum number of people that can be present in the room can also be indicated; in fact, some health and safety regulations for public areas and working environments are related to this information.

[0086] When the system is used in a home, other types of health and safety regulations may apply.

[0087] Generally speaking, these regulations provide approved concentrations of specific pollutants. These regulations may vary by country or geographic region.

[0088] These regulations may be stored in a memory of the control system of the baking system based on the country in which the baking apparatus is installed, for example they may be predetermined by the operator in the memory of the control system at installation (configuration setting of the baking apparatus).

[0089] Alternatively, these regulations may be stored in a remote server accessible by the control system of the baking system and can be accessed and selected by providing the country in which the baking equipment is installed. This embodiment presents the advantage of enabling easy upgrading of the regulations on the database and automatic compliance with the updated regulations by the baking system.

[0090] The room volume may be stored in a memory of the control system, for example it may be predetermined by an operator in a memory of the control system when the system is installed (configuration setting of the baking apparatus).

[0091] The ventilation rate corresponds to the volume of air that is replaced from the room per hour and is usually expressed in m 3 It is expressed in 1000 psi / h. It is used to estimate the air exchange and thus the natural elimination of pollutants from a room over time.

[0092] The air exchange depends on the type of room and building with the specific isolation, and on the type of ventilation installed inside. The ventilation can be configured to push air out, draw air inside, and there can be passive inlets and / or outlets of different sizes, such as windows, doors, openings with grilles.

[0093] Typically, the ventilation rate is stored in the memory of the control system, for example, by an operator when the system is installed in a room.

[0094] The method comprises the step of accessing information about a coffee bean roasting equipment, the roasting equipment information comprising at least an amount of each contaminant generated by the roasting equipment during operation of roasting a specific amount of a specific type of coffee beans up to a specific roast level.

[0095] These quantities are usually stored in a memory of the control system or in a remote server accessible by said control system. These quantities may form an accessible database.

[0096] Typically, these quantities are defined experimentally by implementing different roasting protocols in a roasting plant and measuring the amount of each pollutant in the resulting flue gas.

[0097] Preferably, the amount of at least one pollutant included in the following list and generated by the baking equipment during the expected use of baking is accessible: CO, CO 2 , diacetyl, formaldehyde, PM 10 、PM 2.5 , methanol, NO, NO 2 , pyridine, SO 2 , 2-furanmethanol.

[0098] In some embodiments, the amount of a series of compounds can be accessed rather than the amount of each pollutant in the series, such as NO and NO 2 Can be combined together.

[0099] When the system comprises a smoke filtration unit, the method comprises the step of accessing information about the smoke treatment unit, said smoke treatment unit information comprising at least the performance of said smoke treatment unit in reducing the level of each pollutant.

[0100] The performance may be stored in a memory of the control system or in a remote server accessible by said control system. The performance may form an accessible database.

[0101] Typically, the performance is defined by previous experiments involving treating different pollutants with the flue gas treatment unit and measuring the amount of each pollutant after treatment. Optionally, it can be defined according to the specifications of the flue gas treatment unit provided by the manufacturer.

[0102] Preferably, the performance of reducing the level of at least one pollutant included in the following list is accessible: CO, CO 2 , diacetyl, formaldehyde, PM 10 、PM 2.5 , methanol, NO, NO 2 , pyridine, SO 2 , 2-furanmethanol.

[0103] Before starting at least one roasting operation, the method comprises the step of determining the concentration of each pollutant generated in the room during at least one roasting operation, based on the obtained desired roasting data input and accessible information about the coffee bean roasting equipment, about the room and optionally about the flue gas treatment unit.

[0104] In a first step of this operation of determining the concentration, based on the desired roasting usage data obtained and on accessible information about the coffee bean roasting equipment, the method may comprise a step of obtaining the specific amount of contaminants generated during said at least one roasting operation.

[0105] If the expected baking usage concerns only one baking operation, the method comprises the step of accessing the quantities produced during this operation, and if the expected baking usage concerns several baking operations over a period of time, the method comprises the step of accessing the quantities produced over the usage period.

[0106] Determine the concentration of at least one pollutant included in the following list: CO, CO 2 , diacetyl, formaldehyde, PM 10 、PM 2.5 , methanol, NO, NO 2 , pyridine, SO 2 , ozone and 2-furanmethanol.

[0107] Depending on the health and safety regulations to be complied with, the corresponding amount of at least the pollutants to which the regulations relate is determined. By default, the control system may be configured to determine the corresponding amount of the generated pollutants.

[0108] When the system comprises a fume treatment unit, in a second step of this operation of determining the concentration, based on the information about the fume treatment unit, for each produced pollutant, the method comprises the steps of applying the reduced yield to the obtained amount of said pollutant produced by the baking device during at least one baking operation and obtaining the amount of said pollutant distributed by the fume treatment unit. Thus, the amount of each pollutant distributed by the system of baking devices and fume treatment units during at least one baking operation is determined.

[0109] If the roasting device forms a single device with the smoke treatment unit (for example, if the filter is integrated inside the roasting device, such as in a small domestic roaster, or if the roasting device is always operated with the same smoke filter unit), the first step and the second step can be combined, the method comprising the step of accessing information about the specific combination of coffee bean roasting device and smoke treatment unit, said information comprising at least the amount of each pollutant generated by said combination of coffee bean roasting device and smoke treatment unit.

[0110] This amount is distributed in the room and, based on the volume of the room, provides a maximum concentration of said pollutant in the room. However, due to the presence of ventilation and the removal of part of the air and pollutants from the room, the actual concentration is lower than this maximum concentration.

[0111] In a final step of this operation of determining the concentration, based on accessible information about the ventilation rate and the size of the room, the method includes, for each pollutant, a step of calculating the concentration of each pollutant present in the room during said at least one baking operation as a function of the ventilation rate and the size of the room and the obtained amount of each pollutant distributed by the system.

[0112] Here, the ventilation rate is taken into account by applying the rate at which the pollutant concentration decreases over time, which rate determines the concentration of each pollutant generated in the room during the at least one baking operation.

[0113] The step of determining the concentration of each contaminant present in the room during the time period can be implemented with different levels of precision. In a basic mode, it can be assumed that all contaminants generated during a baking operation are simultaneously generated and emitted in the room at a certain time in the baking operation (e.g., the time between the first and second bursts).

[0114] In a more precise mode, the dynamics of the emission of different pollutants during the time of one baking operation can be taken into account.

[0115] The step of determining the concentration of each pollutant present in the room over a certain period of time may take into account the accumulation of pollutants in successive baking operations. Newly emitted pollutants may be added to the amount of pollutants emitted by previous baking operations that have not yet been exhausted by ventilation of the room.

[0116] Then, for each pollutant, the method comprises comparing the determined concentration of said pollutant generated in the room with the concentration of said pollutant approved according to accessible local health and safety regulations.

[0117] If, for each contaminant, the determined concentration is below an approved concentration according to local health and safety regulations, at least one baking operation is enabled.

[0118] However, if for at least one pollutant the determined concentration is higher than the approved concentration according to local health and safety regulations, a warning is displayed.

[0119] Preferably, at least one baking operation is prevented if, for at least one contaminant, the determined concentration is above an approved concentration according to local health and safety regulations.

[0120] Preferably, if, for at least one contaminant, the determined concentration is above an approved concentration according to local health and safety regulations, a modification of at least one baking operation is recommended.

[0121] Different modifications may be suggested individually or in combination:

[0122] - The method may comprise the following steps:

[0123] - calculating the amount of beans to be roasted so that the amount of a specific component present in the room during at least one roasting operation is below the approved limit value of said specific component according to local health and safety regulations, and

[0124] - Proposing to reduce the amount of beans introduced into the container to the calculated amount, or proposing to divide the amount of beans into several batches of calculated amounts and proposing to roast the batches separately at defined intervals.

[0125] - The method may comprise the following steps:

[0126] - calculating a maximum roasting level to be applied to the beans so that the amount of a specific component present in the room during at least one roasting operation is below an approved limit value for said specific component according to local health and safety regulations, and

[0127] - It is recommended to reduce the roast level to be applied to the beans to the calculated maximum level.

[0128] The method may comprise the step of proposing to improve the filtering characteristics of the fume treatment unit, in particular by performing a cleaning operation, replacing the fume treatment unit with a more efficient unit and / or increasing the ventilation rate.

[0129] In one embodiment, the method may include the steps of accessing room information including the amount of a particular component present in the room at the time of commencing the at least one baking operation, and

[0130] Therein, if the calculated amount of a specific component present in the room during the baking process is above an approved limit according to local health and safety regulations, the method comprises the step of evaluating whether a certain time interval is required before starting at least one bake.

[0131] Preferably, the room comprises at least one sensor to detect the amount of said at least one specific component present in the room. Preferably, the room comprises sensors for detecting PM and VOC. The at least one sensor may be located in a room separate from the baking system or at the outlet of the fume filtration unit or at the outlet of the baking apparatus if no fume filtration unit is present.

[0132] Alternatively, the method may include the following steps:

[0133] - storing information about previous baking operations carried out in said room, including information about:

[0134] the amount of at least some of the components produced during said previous baking process, and

[0135] .The time at which these previous operations occurred,

[0136] as well as

[0137] - Calculate the length of time required to ventilate the room in order to reduce the amount of said component present in the room, thereby enabling another bake.

[0138] In one embodiment, the method may include the following steps: determining the concentration of each pollutant generated in the room during the baking operation based on at least information about the flue gas treatment unit, the information including at least the performance of the flue gas treatment unit in reducing the level of each pollutant, and wherein the information is adjusted based on the dirty or aged state of the flue gas treatment unit.

[0139] In practice, depending on the type of flue gas filtration unit used in the system, the unit may require regular cleaning or maintenance to be fully operational and able to meet the reduction performance of each pollutant level set in the information accessible to the control system. In particular, mechanical filters, activated carbon filters or electrostatic precipitators require cleaning to remove the filtered components. Depending on the time that has passed since the last cleaning operation, the reduction performance of the pollutant level may be reduced. The reduction in performance may be predetermined based on experiments for the flue gas filtration unit or by machine learning based on the relationship between the time of cleaning operations and the control of the performance of the control sensor in reducing the pollutant level.

[0140] In one embodiment, the method may include the steps of obtaining desired data inputs that determine the daily roasting amount of coffee beans, and proposing a schedule for roasting operations within a day if roasting operations are enabled.

[0141] According to this implementation:

[0142] -A warning can be displayed each time a planned baking operation is started.

[0143] - The schedule of the baking operations may be modified if at least one scheduled operation is cancelled or if at least one unscheduled operation occurs during the day.

[0144] - A schedule that prevents roasting operations from taking place during predetermined periods of the day, such as lunch time. This configuration avoids a too strong smell of roasted coffee in the restaurant room during lunch time.

[0145] -Mitigation measures may be recommended, such as temporarily increasing ventilation rates or opening windows.

[0146] In one embodiment, an on-site estimated concentration of a pollutant in a room may be displayed.

[0147] According to this embodiment, information about the time at which a new roasting operation is performed may be displayed based on the type of beans selected, the amount of beans, and the roasting level.

[0148] In one embodiment, the baking system may include:

[0149] a duct connected to the fume outlet of the baking apparatus or to the outlet of the fume treatment unit, said duct being configured to transfer pollutants out of the room, such as a duct connected to the outside of the room, and

[0150] - means for closing or opening said conduit, such as a movable shutter,

[0151] And, if for at least one contaminant the determined concentration is higher than an approved concentration according to local health and safety regulations, the method may comprise the step of opening said duct during at least one baking operation.

[0152] This embodiment enables the operator to carry out any desired roasting operation in the room in a safe manner in compliance with health and safety regulations by exhausting outside the room all pollutants generated by the roaster or that cannot be handled by the fume filtration unit.

[0153] In one embodiment, the method may include the following steps:

[0154] - storing the determined concentration of each pollutant generated in the room during said at least one baking operation together with the obtained desired baking data input, and

[0155] - When the same baking data input is obtained for at least one baking operation, accessing the stored determined concentration of each contaminant.

[0156] Utilizing this embodiment, the steps of obtaining and determining the different generated contaminants can be shortened by referring to already determined roasting protocols.

[0157] In one embodiment, the method may include the step of actuating a safe mode of operation of the baking apparatus, wherein when said mode is actuated, the method may include the following steps:

[0158] - access to scheduled unsecured roasting data, and

[0159] - preventing the input of said predetermined unsafe baking data.

[0160] This safety mode of the roasting device can be selected via a display of the system and prevents the operator from selecting the worst roasting conditions that will directly result in a level of at least one contaminant above an approved concentration. The selection can be prevented by displaying only selectable predetermined safe roasting data or by not allowing the selection of any third data input (e.g. any roasting level) or by presenting a selection in a restricted list of third data inputs that guarantee safe roasting based on a first data input and a second data input (e.g. type and amount of beans).

[0161] For example, when the system is installed in a room and when information about the room is input, predetermined unsafe baking data may be set in a memory of the control system.

[0162] This mode ensures that the operator does not have to redefine new desired baking data for his desired baking operation if the operation is indeed determined to be unsafe.

[0163] In a second aspect, there is provided a system for roasting coffee beans in a room, the system comprising:

[0164] -baking equipment, and

[0165] - optionally a fume treatment unit configured to treat the fume generated by the baking equipment and to release the treated fume in the room,

[0166] - A control system operable to implement a method of roasting coffee beans such as described above.

[0167] According to a third aspect, there is provided a computer program product comprising instructions which, when executed by a computer, a processor or a control unit, cause the computer, the processor or the control unit to perform a baking method such as described above.

[0168] Preferably, the instructions of the computer program product are executed by a processing unit of the baking apparatus.

[0169] In one embodiment, the instructions of the computer program product are executable by a processing unit of a device external to the coffee bean roasting apparatus, such as a mobile device.

[0170] According to a fourth aspect, there is provided a computer readable storage medium comprising instructions which, when executed by a computer, a processor or a control unit, cause the computer, the processor or the control unit to perform a method such as described above.

[0171] The above aspects of the present invention may be combined in any suitable combination. In addition, various features herein may be combined with one or more of the above aspects to provide combinations other than those specifically shown and described. Additional objects and advantageous features of the present invention will be apparent from the claims, specific embodiments, and accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0172] The features and advantages of the present invention will be better understood with reference to the following drawings:

[0173] - Figure 1 is a schematic diagram showing a system of a baking device and a fume treatment unit operating in a room,

[0174] - Figure 2 is a block diagram of a controller of a system according to the present invention,

[0175] - Figure 3 Shown in accordance with Figure 1 and Figure 2 The specific implementation of baking operation in the equipment,

[0176] - Figure 4 and Figure 5 Provides a graphical representation of the concentration of a contaminant in a room during the expected use of different baking systems.

[0177] - Figures 6 to 8 A message is shown that may be displayed on a user interface prior to commencing a baking operation. DETAILED DESCRIPTION

[0178] Systems for baking

[0179] Figure 1 A schematic diagram of a system 10 is shown of a roasting apparatus 2 and a fume treatment unit 3. Functionally, the roasting apparatus is operable to roast coffee beans and the fume treatment unit is operable to treat the fume generated by the roasting apparatus during roasting.

[0180] Baking Equipment

[0181] The roasting apparatus 2 is operable to receive and roast coffee beans within a roasting chamber 12 .

[0182] Preferably, roasting device 1 comprises roasting chamber 12, and hot air flow is introduced into this roasting chamber to stir and heat coffee beans.In the illustrated embodiment, hot air flow is usually generated by heater 20 located below roasting chamber.

[0183] The roasting of the beans generates fumes 24 which are driven to the top opening of the roasting chamber.

[0184] Generally, a bran collector is in fluid communication with the top opening of the chamber to receive bran that gradually separates from the beans during roasting and is blown to the bran collector due to its lighter density.

[0185] The remaining flue gas 24 is discharged in the direction of the flue gas treatment unit 3 .

[0186] Flue gas treatment unit

[0187] The fume treatment unit 3 is operable to receive and treat the fume 24 emitted at the fume outlet of the baking apparatus.

[0188] The flue gas treatment unit 3 comprises a flue gas inlet adapted to collect the flue gas 24. The flue gas treatment unit 3 may be of different natures. Figure 1 In the embodiment shown, the flue gas treatment unit 3 comprises several filters, such as those suitable for filtering large particles PM 10 Device 31 (such as HEPA filter), suitable for filtering small particles PM 2.5 The flue gas treatment unit comprises a flue gas drive 4, generally a fan, for drawing the polluted flue gas 24 from the inlet through the filter to the outlet, where the flue gas is treated and where it is distributed to the ambient atmosphere.

[0189] The baking system 10 is located and operates in a room 100. The room 100 comprises a ventilation device 101 configured to renew air from the room.

[0190] Typically, the roasting system 10 is used in a room 100 open to the public, such as a shop, a cafe or a restaurant. Thus, the operator and the consumer of the system are located in the room while the system is roasting coffee beans and emitting treated smoke from the smoke treatment unit 3. The treated smoke can be further exhausted from the room by means of a ventilation device 101.

[0191] The use of this system must comply with the health and safety regulations established for the public and for workers (bakers, waiters) at the operation site.

[0192] Depending on the volume of the room, ventilation, health and safety regulations, the frequency of baking operations, and the efficiency of the fume handling unit, the room environment may become unsafe, at least temporarily.

[0193] The control system 80 of the baking system is configured to implement a safe baking process by ensuring that the levels of contaminants generated by the baking operation in the room fall within limits defined by health and safety regulations.

[0194] Control systems for baking equipment

[0195] refer to Figure 1 and Figure 2 , now we will consider the control system 80 of the roasting device: the control system 80 is operable to control the components of the device to roast coffee beans. The control system 80 typically comprises at the second level of the roasting device: a user interface 6, a processing unit 8, a power source 9, a memory unit 63, an optional database 62, at least one temperature probe 21, an optional sensor 102, an optional communication interface 61 for remote connection, an optional code reader 7 or any combination of these devices.

[0196] The user interface 6 comprises hardware that enables a user to interact with the processing unit 8 by means of user interface signals. More specifically, the user interface receives commands from an operator or user, and the user interface signals transmit the commands as input to the processing unit 8. The commands may be, for example, instructions to execute a baking process and / or adjust operating parameters of the baking device 2 and / or to power on or off the baking device 2 and the optional smoke treatment unit 3 (if they are instructed by the same control unit). The processing unit 8 may also output feedback to the user interface 6 as part of the baking process, for example to indicate that a baking process has been started or that parameters associated with the process have been selected or to indicate the evolution of parameters during the process or to form an alarm.

[0197] Additionally, the user interface may be used to warn about possible unsafe uses of the baking equipment and make recommendations as described below.

[0198] The hardware of the user interface may include any suitable device, for example, the hardware includes one or more of the following: buttons (such as joystick buttons, knobs or push buttons), joysticks, LEDs, graphic or character LCDs, graphic screens with touch sensing, and / or screen edge buttons. The user interface 6 may be formed as one unit or multiple discrete units.

[0199] When the device is provided with a communication interface 61 as described below, part of the user interface may also be located on the mobile application. In this case, at least part of the input and output may be transmitted to the mobile device via the communication interface 61.

[0200] The temperature probe 21 is operable to provide an input signal to the processing unit 8 for adjusting the state of the baking process and / or the baking apparatus. The input signal may be an analog or digital signal. Various sensors may be used and the sensors typically include one or more of the following sensors: a level sensor associated with the chamber 12, an air flow rate sensor, a position sensor associated with the chamber and / or the bran collector.

[0201] A code reader 7 may be provided and operable to read a code on, for example, a package of coffee beans, and which automatically provides an input which is an identification of the Cn type coffee beans introduced into the chamber 12 .

[0202] The processing unit 8 typically includes a memory, input and output system components arranged as an integrated circuit (typically a microprocessor or microcontroller). The processing unit 8 may include other suitable integrated circuits, such as: ASIC, programmable logic device (such as PAL, CPLD, FPGA, PSoC), system on chip (SoC), analog integrated circuit (such as controller). For such a device, where appropriate, the above program code can be considered as programming logic or further include programming logic. The processing unit 8 may also include one or more of the above integrated circuits. An example of the latter is that several integrated circuits are arranged to communicate with each other in a modular manner, for example: a slave integrated circuit for controlling the user interface 6 communicates with a master integrated circuit for controlling the baking device 2.

[0203] The power source 9 is operable to supply electrical energy to the controlled components and the processing unit 8. The power source 9 may include various devices, such as a battery or a unit for receiving and regulating mains power. The power source 9 is operably connected to a portion of the user interface 6 for powering the baking device 2 on or off.

[0204] The processing unit 8 typically comprises a memory unit 63 for storing instructions as program code and optionally data. To this end, the memory unit typically comprises: a non-volatile memory, such as EPROM, EEPROM or flash memory, for storing program code and operating parameters as instructions, a volatile memory (RAM) for temporary data storage. The memory unit may comprise a separate or integrated (e.g. on a semiconductor die) memory. For a programmable logic device, the instructions may be stored as programmed logic.

[0205] A portion of the instructions stored on the memory unit 63 may ideally include a coffee bean roasting program.

[0206] The control system 80 is operable to apply the coffee bean roasting program by controlling the heater 20 using the signal of the temperature probe 21 .

[0207] The coffee bean roasting program may control the components using the extraction information encoded in the code and / or other information that may be stored as data on the memory unit 63 or from a remote source via the communication interface 61 and / or input provided via the user interface 6 and / or signals from the sensor 19.

[0208] Furthermore, a portion of the instructions stored on the memory unit 63 may be ideally comprised of a program for controlling safe baking as will be described below.

[0209] The control system 80 may include a communication interface 61 for data communication between the baking device 2 and another device and / or system (such as a server system, a mobile device and / or a physically separate measuring device, such as a smoke filter unit). The communication interface 61 can be used to provide and / or receive information about:

[0210] - coffee bean roasting process, such as roasting process information, type of beans, amount of beans, and such as the amount of each contaminant generated by the roasting equipment during operation of roasting a specific amount of a specific type of coffee beans up to a specific roast level,

[0211] as well as

[0212] - The treatment of the flue gas by the flue gas treatment unit, such as the performance of reducing the level of each pollutant.

[0213] The communication interface 61 may include a first communication interface and a second communication interface for simultaneously communicating data with several devices or communicating via different media.

[0214] The communication interface 61 can be configured for a cable medium or a wireless medium or a combination thereof, for example: a wired connection such as RS-232, USB, I2C, Ethernet defined by IEEE 802.3; a wireless connection such as a wireless LAN (e.g., IEEE802.11) or near field communication (NFC); ​​or a cellular system such as GPRS or GSM. The communication interface 61 interacts with the processing unit 8 by means of communication interface signals. Typically, the communication interface includes a separate processing unit (an example of which is provided above) for controlling the communication hardware (e.g., antenna) to interact with the main processing unit 8. However, a less complex configuration may be used, for example, a simple wired connection for serial communication directly with the processing unit 8.

[0215] Typically, the processing unit 8 has access to different predefined baking recipes (RM A ,RM B , ...), which is suitable for roasting a specific type of coffee beans or coffee blend (C A , C B , ...), and is preferably suitable for baking a specific amount (M A 、MB , …) of the coffee beans or blend.

[0216] These recipes may be stored in the memory 63 of the processing unit 8. Alternatively, these data may be stored in a remote server and access to the remote server may be provided to the processing unit 8 through the communication interface 61, directly or indirectly through a mobile device establishing a connection between the remote server and the processing unit.

[0217] The control system 80 may include a database 62 storing information about coffee beans (particularly about the operating conditions for roasting specific coffee beans), as described below. The database 62 may be stored locally in a memory 63 of the control system of the roasting device or remotely in a server accessible via the communication interface 61.

[0218] In an alternative embodiment, the baking recipe RM may be provided to the control system during the code reading operation. n (and depending on the implementation provides its associated specific amount M n ), these pieces of information are encoded within a code and decoded by the control system.

[0219] Furthermore, the processing unit 8 has access to:

[0220] - Information about the room 100 in which the baking device 2 is operated. In particular, information about local health and safety regulations to be observed in this room 100 and information about the ventilation rate of said room. Generally speaking, such information may be stored in the memory unit 63, for example when installing the baking device in the room and in the step of setting various fixed parameters of the baking device (i.e. parameters that do not vary from one baking operation to another).

[0221] - Information about the amounts of different contaminants generated by the roasting device 2 during operation of roasting a specific amount of a specific type of coffee beans up to a specific roast level. Such information may be stored in a memory unit 63 or in a database 62 located in the roasting device or in a remote server and accessible via the communication interface 61.

[0222] Preferably, such information provides the amount of at least one pollutant included in the following list generated during the operation of roasting a specific amount of a specific type of coffee beans up to a specific roast level: CO, CO 2 , diacetyl, formaldehyde, PM 10 、PM 2.5 , methanol, NO, NO 2 , pyridine, SO 2 , ozone and 2-furanmethanol.

[0223] This information is usually determined by experimenting with the baking equipment under different conditions of use, covering all common baking uses, in particular the following conditions:

[0224] .Use different types of coffee beans (Arabica, Robusta, blends),

[0225] . Using different amounts of beans for each roasting operation (depending on the capacity of the roasting chamber),

[0226] .Roast the beans at different levels (light, medium, dark).

[0227] - Information about the fume treatment unit 3 treating the fume generated by the baking device, in particular at least the performance of said fume treatment unit in reducing the level of specific pollutants. Such information may be stored in a memory unit 63 or in a database 62 located in the baking device or in a remote server and accessible via the communication interface 61.

[0228] Such information is usually determined by experimenting with the flue gas treatment unit with different pollutants, preferably by an accredited laboratory. Measurements can be made directly by VOC or PM sensors or indirectly by the accumulation of pollutants on a specific substrate during full baking operation.

[0229] Figure 3 It is shown in the Figure 1 or Figure 2 A block diagram of the apparatus's control system 80 implementing the different steps during a baking operation.

[0230] In step 200, the operator may input data regarding the desired roasting of the roasting operation to be performed. Such data relates to at least:

[0231] - the type of coffee beans to be roasted, and

[0232] The amount of coffee beans to be roasted, and

[0233] the roasting level to be applied to the beans,

[0234] Optionally, the number of baking operations within a certain time period. Such data may correspond to the operator's baking habits during business hours (usually a continuous 8-hour period). The following information fragments may be provided:

[0235] -The amount of coffee beans roasted each day, and

[0236] - The number of baking operations or the intervals between baking operations during a predetermined period of time. This information can be provided by a list suggesting schemes such as: continuously, distributed over 8 hours, every 15 minutes, every half hour.

[0237] - Optionally, the amount of coffee beans roasted per roasting operation, which by default is set to the maximum amount that can be accommodated in the roasting chamber of the roasting device.

[0238] - Optionally, the roast level of the coffee beans at the end of the roasting operation, by default the level is set to dark, since roasting to dark levels produces more contaminants than other types.

[0239] - Optionally, the type of coffee beans roasted in the roasting equipment.

[0240] In step 201 , the control system accesses information regarding the amount of contaminants generated during the baking operation defined in step 200 .

[0241] Depending on the level of detail of the accessible information, the control system can be configured to:

[0242] - obtain the amount of contaminants corresponding to the exact or closest roasting usage data input (e.g. contaminants may be provided for roasted quantities of beans varying by 250g, such as 250g, 500g, 750g and 1000g. If one desires to roast 600g, accessible information is available on the contaminants produced by 500g (i.e. the closest amount of beans), or

[0243] - Calculating the amount of the pollutant using the accessible information (based on the above example, for example by applying a coefficient based on the difference in amount compared to the accessible information).

[0244] If the expected baking usage involves only one baking operation, the control system accesses the amount produced during that single operation, and if the expected baking usage involves several baking operations over a period of time, the control system accesses the amount produced during each baking operation of the usage period.

[0245] In step 211, the control system accesses the fume treatment unit 3 portion of the torrefaction system to reduce the yield of each pollutant.

[0246] In step 220, based on:

[0247] - the amount of each contaminant generated by the baking apparatus 2 during the desired baking operation, and

[0248] - the flue gas treatment unit 3 reduces the yield of each of the said pollutants,

[0249] The concentration of each pollutant dispensed by the system 10 is obtained.

[0250] This concentration is obtained by calculating the total amount of each pollutant (gas or particulate matter) emitted inside the room 100 during the desired baking operation and then calculating the portion of the pollutant captured by the fume treatment unit 3 .

[0251] In the specific case where the baking system does not comprise a fume filtration unit directly connected to the baking equipment or present in the room, steps 220 and 221 are not implemented and the amount obtained in step 210 is used directly in step 230 .

[0252] In another specific case where the baking device 2 and the fume treatment unit 3 form a single device, if in step 201 the control system has access to the pollutants generated by the combination of the baking device 2 and the fume treatment unit 3 and distributed into the room, it may not be necessary to implement steps 211 and 220.

[0253] Prior to step 221, the input of a sensor 102 configured to measure the concentration of a specific component in the room 100 or at the roaster air inlet may be considered. For example, if the room includes another device that may emit some of the same components as those emitted by the roasting system (such as an oven or a cooking device). The sensor will be able to take into account the accumulation of these components emitted by all emitting devices.

[0254] In step 221 , the control system accesses the ventilation rate or ACPH of the room and the size of the room and based on the ventilation rate, in step 230 , determines the concentration of each contaminant present in the room during the baking operation.

[0255] This determination consists in calculating the fraction of pollutants removed from the room based on the air changes per hour and, if several baking operations within a certain time period were entered at step 200 , reproducing the calculation for all planned baking operations within the predetermined time period.

[0256] For example, the calculation uses Figure 4 and Figure 5 , which provide the concentration of diacetyl in a room over an 8-hour period (μg / m 3 ).

[0257] -when Figure 1 The specific system 10 of the roasting equipment 2 and the smoke treatment unit 3 is continuously operated to roast 5 kg of Robusta beans (100 g beans per batch) in the room to a depth level ( Figure 4 ),

[0258] - When the system 10 of the same baking equipment 2 and the flue gas treatment unit 3 is Figure 1 The system shown is different and less efficient, operating on the same desired roast ( Figure 5 ).

[0259] In step 231, the control system accesses local health and safety regulations for the location where the roasting system is operating.

[0260] In step 240, the calculated concentration of each pollutant is compared to the concentration approved according to local health and safety regulations.

[0261] For example, in Figure 4 The approved concentration of diacetyl in the Netherlands is 75 μg / m 3 Obviously, using Figure 4 When the baking system 10 is used in the present invention, the concentration of diacetyl is always kept below the limit value L by about 25 μg / m 3 concentration.

[0262] On the contrary, the concentration of diacetyl is always higher than Figure 5 Limit value L of the baking system 10 used in .

[0263] If during the baking operation of the desired baking input at step 200 , for each contaminant, the determined concentration is below the corresponding approved concentration, the control system initiates the baking operation at step 250 . Figure 6 The type of information that can be displayed on the user interface 6 in this case is shown.

[0264] If during the roasting operation of the desired roast input at step 200 , for at least one contaminant, the determined concentration is higher than the corresponding approved concentration, the control system displays a warning via the user interface 6 at step 251 .

[0265] Figure 7 The type of information that can be displayed on the user interface 6 in this case is shown. In this case, Figure 8 A further information which may be displayed on the user interface 6 is shown, which is a suggestion to modify the roasting conditions, here to spread the roasting operation over 8 hours, rather than continuously.

[0266] List of references in the accompanying drawings :

[0267] System 10

[0268] Baking equipment 2

[0269] Heater 20

[0270] Room 12

[0271] Roaster smoke 24

[0272] Flue gas treatment unit 3

[0273] Filters 31, 32, 33

[0274] User Interface 6

[0275] Communication interface 61

[0276] Database 62

[0277] Memory unit 63

[0278] Code Reader 7

[0279] Processing unit 8

[0280] Power Source 9

[0281] Room 100

[0282] Ventilation 101

[0283] Sensor 102

Claims

1. A method of roasting coffee beans in a room (100) using a roasting system (10), the roasting system comprising: - baking equipment (2), and - an optional fume treatment unit (3) configured to treat the fume generated by the baking apparatus and to release the treated fume in the room, and Wherein, when performing at least one baking operation, the method comprises the following steps: - obtaining a desired baking data input for said at least one baking operation, said desired data input determining at least: .The type of coffee beans to be roasted, The amount of coffee beans to be roasted per roasting operation or within a certain period of time, the roasting level to be applied to the beans, Optionally, the number of baking operations within a certain time period, as well as - Access the following information: - information about the room, the room information comprising at least: local health and safety regulations, the volume of the room and the ventilation rate of the room, - information about the coffee bean roasting equipment, the roasting equipment information comprising at least the amount of each contaminant generated by the roasting equipment during operation of roasting a specific amount of coffee beans of a specific type to a specific roast level, - optionally information about the flue gas treatment unit, the flue gas treatment unit information comprising at least the performance of the flue gas treatment unit in reducing the level of each pollutant, and - before starting the at least one baking operation: determining the concentration of each pollutant generated in said room during said at least one roasting operation based on the obtained desired roasting data input and the accessible information about said coffee bean roasting equipment, about said room and optionally about said flue gas treatment unit, for each pollutant, comparing the determined concentration of said pollutant generated in said room with the concentration of said pollutant approved under local health and safety regulations, If, for each contaminant, the determined concentration is below an approved concentration according to local health and safety regulations, enabling the at least one baking operation, If, for at least one pollutant, the determined concentration is higher than the approved concentration according to local health and safety regulations, a warning is displayed.

2. The method according to claim 1, wherein: Based on the obtained expected roasting usage data and the accessible information about the coffee bean roasting equipment, the method comprises the step of obtaining a specific amount of each contaminant generated during the at least one roasting operation.

3. The method according to claim 2, wherein: If the system includes a flue gas treatment unit (3), then based on the accessible information about the flue gas treatment unit, for each pollutant produced, the method includes the following steps: applying a reduced yield to the obtained amount of the pollutant produced by the baking equipment during at least one baking operation, and obtaining the amount of the pollutant distributed by the flue gas treatment unit.

4. The method according to claim 2 or 3, wherein based on the accessible information about the ventilation rate and the room volume, for each pollutant, the method comprises the following steps: A concentration of each contaminant present in the room during the at least one baking operation is determined based on the ventilation rate and the obtained amount of each contaminant dispensed by the system.

5. The method according to any one of claims 1 to 3, wherein the method comprises the following steps: If, for at least one contaminant, the determined concentration is above an approved concentration according to local health and safety regulations, the at least one baking operation is prevented.

6. The method according to any one of claims 1 to 3, wherein the method comprises the following steps: If, for at least one contaminant, the determined concentration is above an approved concentration according to local health and safety regulations, a modification of the at least one baking operation is recommended.

7. The method according to claim 6, wherein: If, for at least one pollutant, the determined concentration is higher than the approved concentration according to local health and safety regulations, the method comprises the following steps: - calculating the amount of beans to be roasted so that the amount of a specific component present in said room during said at least one roasting operation is below an approved limit value for said specific component according to local health and safety regulations, and - Proposing to reduce the amount of beans introduced into the container to the calculated amount, or proposing to divide the amount of beans into several batches of calculated amounts and proposing to roast the batches separately at defined intervals.

8. The method according to claim 6, wherein: If, for at least one pollutant, the determined concentration is higher than the approved concentration according to local health and safety regulations, the method comprises the following steps: - calculating a maximum roasting level to be applied to said beans so that the amount of a specific component present in said room during said at least one roasting operation is below an approved limit value for said specific component according to local health and safety regulations, and - It is recommended to reduce the roast level to be applied to the beans to the calculated maximum level.

9. The method according to claim 6, wherein: If, for at least one pollutant, the derived concentration is higher than the approved concentration according to local health and safety regulations, the method comprises the step of recommending an improvement in the filtration characteristics of the flue gas treatment unit.

10. The method according to claim 9, wherein: The step of suggesting improving the filtration characteristics of the smoke treatment unit may include replacing the smoke treatment unit with a more efficient unit and / or increasing the ventilation rate.

11. The method according to any one of claims 1 to 3, wherein the method comprises the step of accessing room information comprising the amount of at least one specific component present in the room at the start of a desired roasting operation, and in, If the calculated amount of the at least one specific component present in the room during the baking process is above an approved limit according to local health and safety regulations, the method comprises the step of evaluating whether a certain time interval is required before starting baking.

12. The method according to claim 11, wherein the method comprises the following steps: - storing information about previous baking operations carried out in said room, including information about: the amount of at least some of the components produced during said previous baking process, and . the time at which the previous operation occurred, as well as - Calculating the length of time required to ventilate the room in order to reduce the amount of produced components present in the room, thereby enabling another bake.

13. The method according to any one of claims 1 to 3, wherein the method comprises the following steps: The concentration of each pollutant generated in the room during the baking operation is determined based on at least information about the fume treatment unit, the information including at least the performance of the fume treatment unit in reducing the level of each pollutant, and wherein the information is adjusted based on the dirtiness of the fume treatment unit.

14. The method according to any one of claims 1 to 3, wherein the method comprises the following steps: - obtain the desired daily roasting volume of coffee beans, and - If the baking operation is enabled, a schedule for the baking operation during the day is suggested.

15. The method according to any one of claims 1 to 3, wherein the baking system comprises: - a duct connected to the fume outlet of the baking device or to the outlet of the fume treatment unit, The duct is configured to transfer contaminants away from the room, and - means for closing or opening said duct, wherein said method comprises the step of opening said duct during said at least one baking operation if, for at least one contaminant, the determined concentration is above an approved concentration according to local health and safety regulations.

16. The method according to any one of claims 1 to 3, wherein the method comprises the following steps: - storing the determined concentration of each pollutant generated in said room during said at least one baking operation together with the obtained desired baking data input, and - When the same baking data input is obtained for at least one baking operation, accessing the stored determined concentration of each contaminant.

17. A method according to any one of claims 1 to 3, wherein the method comprises the step of actuating a safe mode operation of the baking apparatus, wherein: When the mode is activated, the method comprises the following steps: - access to scheduled unsecured roasting data, and - preventing the input of said predetermined unsafe baking data.

18. A system (10) for roasting coffee beans in a room (100), the system comprising: - baking equipment (2), and - an optional fume treatment unit (3) configured to treat the fume generated by the baking device and to release the treated fume in the room, and - A control system (80) operable to implement a method of roasting coffee beans according to any one of claims 1 to 16.

19. A computer program product comprising instructions which, when executed by a computer, a processor or a control unit, cause the computer, the processor or the control unit to perform the method of roasting coffee beans according to any one of claims 1 to 17.

20. A computer-readable storage medium comprising instructions which, when executed by a computer, a processor or a control unit, cause the computer, the processor or the control unit to perform the method of roasting coffee beans according to any one of claims 1 to 17.

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