System for calibrating a roasting device

Abstract

The present invention relates to a coffee bean roasting system, comprising a coffee bean roasting apparatus 10, comprising a chamber 1, a heating device 2, a first temperature probe 5 for regulating the temperature of the air supplied by the heating device, the first temperature probe being arranged outside the chamber, and a control system 80 configured to control the heating device and configured to reproduce roasting curves, each of which is based on a temperature T regulated by the first temperature probe. reg Based on the set of points (T @ti ;t i a control system for providing a second temperature probe 3 temporarily introduced into the roasting apparatus to measure the temperature in the roasting chamber, and means configured to generate a temporary pressure loss in the hot air flow while the chamber is free of coffee beans, to simulate the presence of coffee beans in the chamber during a roasting operation.

Description

[Technical field]

[0001] The present invention relates to a coffee bean roasting apparatus and to a device for calibrating such an apparatus. [Background technology]

[0002] Roasting of coffee beans involves introducing the coffee beans into a roasting chamber and applying heat to the beans.

[0003] In general, a roasting apparatus comprises a chamber for containing coffee beans, a heating device for heating air supplied to the chamber, a temperature probe for regulating the temperature supplied by the heating device, and a controller in operative communication with the temperature probe and the heating device. The controller operates to activate and deactivate the heating device. The controller has stored therein a predetermined roast profile that includes a plurality of data points corresponding to specific times and temperatures. The controller periodically operates to read roast control signal values, correlate the roast control signal values ​​with the roast profile, and control operation of the heating device to maintain the temperature of the coffee beans in accordance with the roast profile.

[0004] This predefined roast profile is usually defined for a particular type of coffee bean and by a coffee expert, the roast profile is defined to provide an optimal roast for this type of coffee bean, and reproducing this roast profile ensures that no beans are wasted.

[0005] To reproduce this roast profile, it is essential that the roasting machine is able to accurately apply the required temperatures of the roasting profile. This is usually achieved by regulating the temperature inside the roasting chamber itself within the bed of coffee beans. For example, US Patent No. 6,053,093 provides a roasting machine with a thermosensor immersed in the roasting chamber.

[0006] However, depending on the type of roasting equipment, it is not always desirable or possible to introduce a temperature sensor into the roasting chamber to measure the temperature within the bed of coffee beans.

[0007] Firstly, it is undesirable to have a temperature sensor in the chamber and in the layer of coffee beans, as this sensor may quickly become dirty and result in erroneous measurements or require frequent cleaning or maintenance operations. Also, if the temperature sensor is located in a part of the chamber that may be protected from dirt, i.e. away from direct contact with the beans, its measurements are unreliable. Other sensors can be present at the outlet of the chamber, but outside the chamber, as in WO2018021081 or US6770315.

[0008] Secondly, in some machines it is difficult to provide such an internal temperature sensor, especially in the chamber which must be removed from the machine for the bean introduction and discharge operations. The temperature needs to be connected to the processing unit of the machine, which requires the sensor to be disconnected for each roasting operation. Unplugging the temperature sensor for each roasting operation is complicated or introduces vulnerabilities into the machine. In this type of machine it is preferable to regulate the temperature with at least one fixed sensor located outside the chamber, preferably near the heating device, i.e. near the inlet of the hot air in the chamber.

[0009] In this type of roasting machine with temperature probes outside the roasting chamber, a specific roasting profile is defined in the master machine for each type of bean, which corresponds to the temperature of the hot air provided by the heating device and regulated by at least one temperature probe placed outside the chamber.

[0010] It has been observed that when a series of identical roasting machines were manufactured, roasting of the same beans on the same machines was not always consistent and resulted in different colors and aromas, even though the heating devices of each machine were manipulated to apply the same roast profile defined in the master machine, based on the adjustment of temperatures measured with correctly calibrated temperature probes. This lack of consistency in reproducing similar roast profiles occurred not only between newly manufactured roasting machines and the master machine, but also between two roasting machines of the same series.

[0011] The object of the present invention is to provide a solution to this problem: to consistently roast the same roast profile in different roasting machines.

[0012] It would be advantageous to provide a solution for measuring the temperature sensed by the beans in each roaster in order to verify that the roast applied to the beans is similar in different roasters.

[0013] It would be advantageous to provide a solution for measuring the temperature sensed by the beans in each roaster without the need to introduce beans into the roaster. Summary of the Invention

[0014] In a first aspect of the present invention, 1. A coffee bean roasting system comprising: The coffee bean roasting device includes: a dedicated roasting chamber for containing coffee beans; a heating device for supplying a flow of hot air to the chamber; at least one first temperature probe for regulating the temperature of the air supplied by the heating device, the at least one first temperature probe being located outside the chamber; A control system configured to control a heating device and configured to reproduce roast curves, each of which is a set of points (T @ti ;t i) and the control of the heating device is controlled by at least one first temperature probe. reg A control system based on the above, Equipped with Coffee bean roasting system at least one second temperature probe adapted to be temporarily introduced into the roasting apparatus and adapted to measure a temperature in the roasting chamber; at least one means configured to generate a temporary pressure loss in the hot air flow while the chamber is free of coffee beans, to simulate the presence of coffee beans in the chamber during a roasting operation; Further comprising: A coffee bean roasting system is provided.

[0015] The system firstly comprises a coffee bean roasting apparatus comprising at least a chamber for containing coffee beans and dedicated to roasting, a heating device, at least one first temperature probe for regulating the temperature provided by the heating device and arranged outside the chamber, and a control system.

[0016] The roasting apparatus is such that it does not comprise any probe in the chamber during the operation of roasting coffee beans, and in particular does not comprise any probe configured to measure the temperature in the chamber in order to provide the temperature as an input for a regulatory feedback loop. In a particular embodiment of the system, the roasting apparatus may comprise a measurement probe in the roasting chamber only during a calibration operation.

[0017] The chamber is designed to contain the coffee beans during the roasting operation, where the coffee beans are heated and preferably mixed to homogenize the heating throughout the beans.

[0018] Mixing can be accomplished using a fluidized bed of hot air, mechanically using stirring blades, or through the rotation of a rotating drum.

[0019] 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 through the fluidized bed.

[0020] Alternatively, the roasting apparatus may be a drum chamber in which the coffee beans are tumbled in a heated environment. The drum chamber may consist of a drum rotating along a horizontal axis, or the drum chamber may be equipped with stirring blades for tumbling the coffee beans in a heated environment.

[0021] The chamber typically includes an outlet through which smoke generated during the roasting operation can be evacuated.

[0022] The heating device heats air supplied to the chamber to heat the coffee beans contained within the chamber.

[0023] Preferably, the heating device is configured to generate a hot air flow, which is directed at the coffee beans contained in the chamber to heat the coffee beans. Typically, the heating device comprises at least an air driver and a heater for heating the air flow generated by the air driver.

[0024] The heating device may comprise a burner (meaning combustion) powered by natural gas, liquefied petroleum gas (LPG), or even wood, or may comprise an electrical resistor, a ceramic heater, a halogen source, an infrared source, and / or a microwave source.

[0025] Preferably, the heating device is electrically powered, so that the air pollutants produced during roasting are those produced from the heating of the coffee beans themselves, and not from the combustion of gas, as occurs when the heating source is a gas burner using natural gas, propane, liquefied petroleum gas (LPG), or even wood.

[0026] The apparatus comprises at least one first temperature probe for regulating the temperature provided by the heating device. The temperature measured by this probe is used as input data for the control system in a feedback loop control. This first temperature probe is located outside the chamber, i.e. it does not come into contact with the coffee beans during the roasting operation. Preferably, this first probe is located inside the apparatus, i.e. between the heating device and the chamber, in order to measure the temperature of the hot air provided to the chamber. This location, i.e. upstream of the chamber, prevents the probe from being contaminated by the beans and the smoke generated by them.

[0027] To improve the accuracy of the measurement of the hot air supplied to the chamber, the apparatus may comprise at least two first temperature probes, which may be arranged in a conduit configured to drive a flow of hot air from the heating device to the chamber, preferably at a local lateral constriction of the conduit, each probe being arranged at a different radial position of the local lateral constriction.

[0028] Optionally, the device can include another first probe downstream of the chamber, but this location of this probe downstream of the chamber is not preferred because contact with the smoke-emitting roasting operation would result in contamination and affect accurate temperature measurement.

[0029] The control system of the apparatus is operable to control the heating device to reproduce a roasting curve, the roasting curve being a set of at least points (T @t ;t i This control of the heating device is performed by controlling the temperature T regulated by at least one first temperature probe in a feedback loop control. reg Based on.

[0030] If the device has two or more first probes, the average value of the measurements of all the probes is used to determine the temperature Treg can be used by the control system as

[0031] Secondly, the system comprises at least one second temperature probe configured to be introduced only temporarily in the roasting apparatus to measure the temperature in the roasting chamber. The temporary presence of the at least one secondary probe allows the measurement of the temperature in the chamber or in the temporary chamber during a calibration process of the roasting apparatus.

[0032] One or more secondary probes can be introduced into the roasting device. If more than one secondary probe is used, they can be located in different zones of the chamber. Preferably, they are located in the same cross-section of the chamber.

[0033] Third, the system comprises at least one means configured to generate a temporary pressure loss in the hot air flow in the chamber while the chamber is absent of coffee beans, to simulate the presence of coffee beans in the chamber during a roasting operation.

[0034] This means simulates the behavior of a hot air stream when it is introduced into a bed of coffee beans in a roasting chamber. During normal roasting operation, the air stream introduced into the inlet of the roasting chamber is affected by the presence of coffee beans through which it passes and moves, whereby the air stream experiences pressure losses.

[0035] The simulation procedure aims to reproduce this pressure loss in the hot air flow even when there are no beans in the chamber.

[0036] As a result, the temperature measured by the at least one transient probe reflects the temperature that would be provided in the chamber as if coffee beans were present in the chamber.

[0037] The temporary introduction of a second temperature probe and the temporary simulation of the presence of beans allows the measurement of the temperature in the chamber of the roaster independent of the use of coffee beans, and thus a calibration of the heating device of the roaster can be performed independent of the presence of beans.

[0038] In one embodiment of the system, a heating device of the roasting apparatus comprising an airflow driver and a heater, and a control system of the roasting apparatus configured to operate the airflow driver to regulate the airflow; The means configured to create a temporary pressure loss in the hot air flow in the chamber while the chamber is free of coffee beans is an air flow driver.

[0039] In this type of heating device of the roasting apparatus, the airflow driver is operable to generate an airflow in the direction of the inlet of the chamber. During the roasting operation, the generated flow is configured to heat, agitate and lift the beans. In particular, the airflow driver may be a fan powered by a motor. The heater is operable to heat the airflow generated by the airflow driver, so that the airflow is heated before entering the chamber, heating and lifting the beans. In this embodiment, the control system of the roasting apparatus is configured to enable control of the airflow generated by the airflow driver.

[0040] If there are no beans in the chamber, the simulation of the presence of beans can be achieved by controlling the air driver.

[0041] In another embodiment the means configured to create a pressure loss in the hot air flow while the chamber is free of coffee beans comprises at least one removable device designed to restrict the hot air flow in the chamber and / or downstream of the chamber.

[0042] Such devices that restrict air flow create back pressure or pressure loss, such as when coffee beans are present in the roasting chamber.

[0043] By removable it is meant that the device can be easily temporarily placed in the roasting apparatus and then removed again.

[0044] The device for restricting air flow may comprise a grid, a mesh, a plate with at least one hole and / or a pipe using a Venturi design.

[0045] The device can be introduced and removed either manually or automatically.

[0046] In one mode of this last embodiment, at least one removable device designed to restrict hot air flow within the chamber and / or downstream of the chamber is an integral and movable part of the coffee bean roasting apparatus, The roasting apparatus comprises means configured to move at least one device and to temporarily and removably position the device in the chamber or at the outlet of the chamber of the roasting apparatus.

[0047] In another mode of the last embodiment, The roasting chamber of the coffee bean roasting device is removable from the roasting device; A coffee bean roasting apparatus comprising: an area designed to receive and hold a removable roasting chamber; At least one removable device designed to restrict hot air flow within the chamber and / or downstream of the chamber is part of the calibration chamber, the calibration chamber being configured to be removably introduced into the holding and receiving area in place of the dedicated roasting chamber.

[0048] Preferably, the system comprises a roasting apparatus in which the chamber is a hot air fluidized bed chamber that can be removed from the apparatus for introducing the beans to be roasted or removing the roasted beans. Typically, this type of chamber does not include a temperature probe located within the chamber, as this requires frequent removal of the chamber from the apparatus.

[0049] In this mode, the system is equipped with a calibration chamber similar to the chamber dedicated to roasting operations, except that this calibration chamber has at least one removable device designed to restrict hot air flow within the chamber and / or downstream of the chamber.

[0050] Therefore, when it is necessary to simulate the presence of beans in the roasting chamber, the dedicated roasting chamber is removed from the device and replaced by the calibration chamber.

[0051] In another mode of the last embodiment, the means configured to generate a pressure drop in the hot air flow while the chamber is free of coffee beans comprises a granular inert object, the granular inert object being designed to simulate coffee beans.

[0052] By inert, it is meant that these objects are of a nature that they do not chemically react when heat is applied to them. In a preferred embodiment, these particulate inert objects are glass beads.

[0053] These granular inert objects present the advantage of not causing soiling in the roasting chamber of the device of the system.

[0054] Preferably, the roasting apparatus comprises means configured to temporarily and removably position at least one secondary probe in the chamber or at the outlet of the chamber of the roasting apparatus.

[0055] In one mode, the at least one second temperature probe may be an integral part of the coffee bean roasting apparatus and the roasting apparatus may comprise means for moving the at least one second probe into a conduit connected to the outlet of the chamber, in which mode the roasting apparatus permanently comprises the at least one second temperature probe, but this probe is only temporarily operable when moved to be located in a conduit connected to the outlet of the roasting chamber.

[0056] This second temperature probe is not located in the roasting chamber but provides a measurement close to the temperature Tcal in the chamber. Due to the fact that this probe can be moved to be located in a conduit connected to the outlet of the roasting chamber and then moved away from that conduit, this probe is protected from fumes released during the roasting operation and may only be used during the calibration operation under suitable conditions.

[0057] In another mode, the at least one second temperature probe is a device external to the coffee bean roasting apparatus, the coffee bean apparatus comprising an opening designed to introduce the at least one second temperature probe in an airtight manner into the chamber or into a conduit connected to the outlet of the chamber.

[0058] In that mode, the at least one second temperature probe is not part of the roasting apparatus, but is a separate device.

[0059] The roasting device comprises an opening for sliding at least one second temperature probe into the chamber, such that when introduced into the opening, the connection between the probe and the opening becomes airtight, for example by means of a tight elastic seal.

[0060] Preferably, when the at least one secondary probe is introduced into the chamber, it is located in the upper half of the chamber, in which position the hot air flow introduced through the bottom of the chamber is more homogenous than the inlet of the chamber and more accurately reflects the temperature inside the chamber.

[0061] In another mode, The roasting chamber of the coffee bean roasting device is removable from the roasting device; The coffee bean roasting device comprises an area designed to receive and hold a removable dedicated chamber; The at least one second temperature probe is part of a calibration chamber, the calibration chamber being configured to be temporarily introduced into the holding and receiving area in place of the dedicated roasting chamber.

[0062] Thus, when at least one second temperature probe needs to be placed in the roasting chamber, the chamber dedicated to roasting is removed from the apparatus and replaced by a calibration chamber holding the at least one second temperature probe.

[0063] In one embodiment, the coffee bean roasting apparatus comprises: A chamber dedicated to calibration is provided, the chamber dedicated to calibration comprising: at least one second temperature probe; Optionally, at least one device designed to restrict air flow to simulate the presence of coffee beans in the chamber during a roasting operation; Equipped with Coffee bean roasting equipment means for directing a hot air flow provided by a heating device into either a chamber dedicated to roasting coffee beans or into a chamber dedicated to calibration; It further comprises:

[0064] In this embodiment, the system is embodied in a single coffee bean roasting apparatus with one chamber dedicated to roasting coffee beans during normal roasting operation and one chamber dedicated to calibrating the heating device only during a specific calibration mode. A dip in the air heating supplies hot air to either the roasting chamber or the calibration chamber depending on the mode. The apparatus comprises means for selectively supplying hot air to one or the other of the chambers.

[0065] The calibration chamber comprises a second temperature probe and finally at least one mechanical device for simulating the presence of coffee beans as described above. Alternatively, the simulation of the presence of coffee beans can be generated without such a mechanical device, if the control system of the roasting apparatus is configured to operate the airflow driver to adjust / modify / adapt / change the airflow.

[0066] In all modes and embodiments, several secondary probes can be implemented. If more than one secondary probe is used, these probes can be located in different zones of the chamber and the outlet conduit.

[0067] Whatever the mode, the roaster's control system: obtaining an input of a measured temperature by at least one second temperature probe; and performing a calibration process of the heating device of the roasting apparatus based on said input. It can be configured as follows.

[0068] In this system, at least one second temperature probe is present and operable within the roasting chamber only during the calibration mode of the device. During normal roasting operation, this second probe is not located within the chamber or downstream of the roasting chamber. The dedicated roasting chamber has no temperature probe located within the chamber or downstream of the roasting chamber and configured to provide temperature as an input in the regulatory feedback loop of the heating device during roasting.

[0069] Preferably, the apparatus comprises a user interface and the control system may be configured to make a calibration mode, which performs the calibration process, accessible via the user interface.

[0070] In the calibration mode, the control system may be configured to prompt the operator to introduce at least one second temperature probe into the chamber or to replace the chamber with a calibration chamber, the calibration chamber comprising at least one second temperature probe. The user interface may display a schema to indicate the operation of introducing a temporary second temperature probe or a temporary calibration chamber.

[0071] In a second aspect, there is provided a calibration chamber configured to be introduced in place of a roasting chamber of a coffee bean roasting apparatus, the coffee bean roasting apparatus comprising: a roasting chamber for containing coffee beans, the chamber being removable; a heating device for supplying a flow of hot air to the chamber; at least one first temperature probe for regulating the temperature of the air supplied by the heating device, the first temperature probe being located outside the chamber; A control system configured to control a heating device and configured to reproduce roast curves, each of the roast curves being represented by a series of distinct time points t i A set of points (T @ti ;t i ) and the control of the heating device is controlled by at least one first temperature probe. reg A control system based on the above, Equipped with The calibration chamber is at least one second temperature probe; Equipped with A calibration chamber is provided.

[0072] This calibration chamber is configured to replace the roasting chamber of a roasting machine during a calibration operation of the heating device of said machine. It is designed to fit snugly within the roasting machine in the same manner as a dedicated roasting machine.

[0073] The same calibration chamber can be used for a range of similar roasting machines.

[0074] Preferably, the internal design of the calibration chamber is symmetrical about a longitudinal vertical axis. Preferably, at least one second temperature probe is arranged along / on said axis.

[0075] This symmetrical design makes it possible to introduce the calibration chamber at any position in the roaster without affecting the introduction of hot air flow in the chamber through the bottom inlet of the chamber and without affecting the temperature measured by the second temperature probe.

[0076] In one mode, the calibration chamber includes at least one device designed to restrict hot air flow within the calibration chamber, the device being configured to create an obstruction to the air flow.

[0077] In one preferred calibration chamber, at least one device designed to restrict hot air flow within the calibration chamber comprises: a first plate having holes therein and disposed at the bottom of the calibration chamber; a second plate that is perforated and that is positioned downstream of the at least one second temperature probe, the perforations being designed to direct the air flow so that it converges on the at least one second temperature probe; a third plate having holes therein and disposed between the first plate and the at least one second temperature probe; It can be provided with:

[0078] In another mode, the calibration chamber is a tube, the tube having a cross-section smaller than the cross-section of the roasting chamber of the roasting apparatus, and optionally the tube is a first plate having at least one hole therein and placed at the bottom of the calibration chamber; and / or a second plate, which is perforated with at least one hole and which is arranged downstream of at least one second temperature probe (3); Equipped with.

[0079] In one particular implementation of that mode, the first and / or second plate may comprise means for adjusting the free cross-section of the hole, such as a diaphragm.

[0080] In a third aspect, there is provided a method for calibrating a roaster of a system as described above, comprising: a temporarily introducing at least one second temperature probe into the roasting apparatus; b Preset curve R while there are no beans in the chamber seta step of controlling the heating device so as to reproduce the preset curves at corresponding successive times t 1 , t 2 , t final The temperature T set@t1 , T set@t2 , T set@tfinal A set of points (T set@ti ti), and the control is based on a temperature T reg Based on Preset Curve R set generating a pressure loss in the hot air flow to simulate the presence of coffee beans in the chamber during the reproduction of c Preset Curve R set During the reproduction of the temperature T in the chamber, at least one second temperature probe is used to measure the temperature T cal As a function of time, at least one set of points (T cal@ti ti) and d at least one time point t i The temperature T measured at cal@ti , based on the predetermined reference curve R obtained by the master roasting machine (M). ref At the same time t i Temperature T at ref@ti A step of comparing with the reference curve R ref However, the preset curve R set The temperature T measured in the chamber of a particular master instrument (M) while controlling the heating device of the master instrument to reproduce ref and e. Based on this comparison, the temperature T measured by the first temperature probe (5) is adjusted by applying a correction to the feedback loop regulation. reg or by applying a correction to the temperature T provided by the roast curve reproduced by the roasting device (X). @ti and calibrating the roasting device (X) by applying a correction to

[0081] The method relates to the calibration of a coffee bean roasting apparatus (X) for consistency in the reproduction of a coffee bean roasting recipe defined in one specific master roasting apparatus (M). Typically, a roasting recipe is defined for a specific type of coffee beans or a specific blend of different beans by a coffee expert operating one specific roasting apparatus. This roasting apparatus for which the expert has defined the roasting recipe is defined as the master roasting apparatus.

[0082] The calibration process is intended to enable consistent reproduction of a coffee bean roasting recipe defined in a specific master roasting machine (M) in other machines (X), which are typically manufactured copies of the specific master roasting machine (M).

[0083] Depending on the system, in a first step a) the calibration process may include: Introducing at least one second temporary temperature probe into the chamber of the roaster to be calibrated or at the outlet of the chamber, or replacing the chamber with a temporary calibration chamber, the temporary calibration chamber comprising at least one second temperature probe; Includes.

[0084] In both modes, the presence of at least one secondary probe allows measurement of the temperature Tcal within the chamber or temporary chamber during the calibration process.

[0085] In addition, the preset curve R set In the first step a) the calibration process is carried out according to the system to generate a pressure loss in the hot air flow to simulate the presence of coffee beans in the chamber during the reproduction of Introducing at least one removable device designed to restrict hot air flow within the chamber and / or downstream of the chamber; or replacing the chamber by a temporary calibration chamber, the temporary calibration chamber comprising at least one means configured to generate a pressure loss in the hot air flow; Introducing a particulate inert object into a chamber of the roasting apparatus to be calibrated, the particulate inert object being designed to simulate coffee beans.

[0086] In a further step b), the calibration process is performed using a preset curve R set The preset curve includes controlling a heating device of the apparatus (X) so as to reproduce a predetermined corresponding successive time points t 1 , t 2 , t inal The temperature T set@ t 1 , T set@ t 2 , ,T set@ t final A set of points (T set@ t i ;t i ) and the control includes a temperature T regulated by at least one first temperature probe. reg Based on.

[0087] If in the system the heating device of the roasting apparatus comprises an airflow driver and a heater and the control system of the roasting apparatus is configured to operate the airflow driver to adjust the airflow, during step b) the airflow driver can be adjusted to create a pressure loss in the hot air flow to simulate the presence of coffee beans in the chamber during the roasting operation.

[0088] Preset Curve R set During the reproduction of the temperature T in the chamber at least one second temperature probe, at the same time in step c), the calibration process cal This step c) thus includes measuring at least one set of points (T cal@ti ;t i ) can be determined.

[0089] In step d), the calibration process is performed for at least one time t i The temperature T measured at cal @t i, based on the predetermined reference curve R obtained by the master roasting machine (M). ref At the same time t i Temperature T at ref@ t i This involves comparing the calibration curve R ref The same preset curve R set The temperature T measured in the chamber of the master instrument (M) is ref Represents.

[0090] As explained further below, this step d) can be carried out after or simultaneously with steps b) and c).

[0091] Then, in step e), it comprises calibrating the roasting device (X) by applying a correction to the feedback loop regulation based on the comparison obtained from step d). Preferably, this correction comprises: In the control system of the device (X) is applied to the measured temperature Treg, which means that in the control system, the value of the temperature measured by the at least one first probe is corrected in the feedback loop regulation of the heating device, based on the comparison established in step d). or applied to the temperatures T@ti provided by the roast curve reproduced in the control system of the roasting equipment, meaning that in the control system the values ​​of the temperatures reproduced by the heating devices are corrected in the feedback loop regulation of the heating devices, based on the comparison established in step d).

[0092] Depending on the type of device, the type of heating (variations such as heater only, or fan only, or both fan and heater), the correction can be a multiplication factor, a combination of a multiplication factor and an offset, a correction based on a polynomial, a correction by a logarithmic formula, or an offset only. cal@ti and T ref@ti This can be determined by well known mathematical regression techniques which establish a relationship between

[0093] In one embodiment of the calibration process, Step d) occurs simultaneously with step c), In step c), the preset curve R set During the reproduction of ref i At the corresponding temperature T ref@tref i sand T cal@tref i and a correction is immediately applied to the feedback loop adjustment, preferably the correction is compared with the temperature T adjusted by the first temperature control probe. reg or correction is applied to the preset curve R set The temperature T is given by set@ti applies to. In step e), the temperature T measured by the first temperature probe is preferably adjusted by applying a final correction to the feedback loop regulation based on the final correction in step c). reg or by applying a final correction to the temperature T provided by the roast curve reproduced by the roasting device (X). @ti Calibrate the roasting device (X) by applying the final correction to

[0094] Preferably, in the calibration process, between steps c) and d), The temperature T measured by at least one second temperature probe in step c) cal@ti The value of is the adjustment value T cal@ti-adjusted , the adjustment value being dependent on a second temperature probe introduced into the chamber of the roaster to be calibrated or on a temporary calibration chamber replacing the chamber of the roaster to be calibrated; and In step d), this adjustment value T cal@ti-adjusted At temperature T ref@ti can be compared to:

[0095] It has been observed that by introducing different second temperature probes into the roasting chamber and running a calibration process with each of the different second temperature probes, different corrections of the feedback loop of the roasting machine were obtained. In fact, the differences in the measurements of the different probes are very small, only a few degrees, but these differences directly influenced the calibration process. In fact, it is known that a difference of a few degrees Celsius directly affects the final color of the roasted beans by a few CTN values ​​(color test Neuhaus) and also clearly affects the taste of the final roasted coffee beans. These measurement differences are preferably taken into account during the calibration process, with the aim of reproducing as closely as possible the roast profile applied to the master machine.

[0096] These differences may be related to slight differences in the mechanical configuration of the temporary calibration chamber due to the location of the second temperature probe within the temporary calibration chamber, lack of assembly precision, production line variations, component variations, and component aging.

[0097] Typically, this adjustment is predetermined in a previous operation of calibrating the second temporary temperature probe itself, which calibration of the second temporary temperature probe is realized by comparison with an already calibrated probe.

[0098] Depending on the relationship between the temperatures of the two probes, different types of adjustments can be applied.

[0099] In one preferred process,

number

[0100] It has been observed that the difference in measurements between two temperature probes is amplified at higher temperatures. Hence the coefficient T probe , K 1probe , and K 2probe The value of is the preset curve R set may change with temperature changes during reproduction.

[0101] Although the preferred mode above uses a polynomial-based temperature adjustment, other types of adjustments can also be applied.

[0102] In one particular mode of the above embodiment of the calibration process, Step d) occurs simultaneously with step c), In step c), the preset curve R set During the replay of ref i And the corresponding ratio T ref@tref i / T cal@tref i and the correction is immediately applied to either: The temperature T provided by the reproduced roast curve setand this correction is a multiplication coefficient Ki defined as follows:

number

number

number

[0103] K 0 typically corresponds to a coefficient that is specifically predetermined for a series of similarly manufactured devices.

[0104] In practice, the roasting equipment to be calibrated is usually part of a series of similar production equipment, which may be equipment with the same elements assembled in the same way, for example corresponding to a particular model or design of equipment, or corresponding to the same production batch.

[0105] The first device in the series has already been calibrated and its multiplication factor correction K i is predefined, the correction or rounded value of the correction is used in the calibration process of other devices in the series with the preset coefficient K 0The advantage is that the calibration method is shorter.

[0106] For example, in addition to the production of a new type of roasting equipment or due to the use of new devices in production (new air flow driver, new heater), this preset coefficient K 0 If is unknown, K 0 is set to 1.

[0107] Or, K. 0 may correspond to a preset coefficient defined in relation to the ambient conditions, such as temperature and humidity, outside the roasting device (X). If during the calibration process the ambient conditions correspond to normal ambient conditions, such as a temperature of 20-25°C and a humidity of about 60%, this coefficient may be set to 1. Based on pre-calibrations of the same device in different ambient conditions, different values ​​for this coefficient in function of the ambient conditions may be predefined and stored in a look-up table for further runs of calibration.

[0108] Finally, K 0 may correspond to a combination, ie a multiplication, of said preset coefficients, which are specifically predetermined for a set of devices, and said preset coefficients, which are defined in relation to the ambient conditions.

[0109] As mentioned above, in the above specific mode, the temperature T measured by the at least one second temperature probe in step c) cal@ti The value of T depends on the second temporary temperature probe or temporary calibration chamber used during the calibration process of the roasting machine. cal@ti-adjusted can be adjusted to.

[0110] In the above specific mode, in step c), successive t ref i For, the corresponding calculated ratio T ref@ t ref i / T cal@ t ref i If converges to a single fixed value, e.g., T ref@ t ref i / T cal@t ref i T ref@ t ref i-1 / T cal@ t ref i-1 If it differs by less than 2%, step c) can be stopped and the last calculated correction factor Ki can be used as the last defined ratio in step d).

[0111] In effect, this means that the temperature compensation in the regulation loop has already been achieved and continued operation will not provide better compensation.

[0112] In this particular mode, in step c), successive t ref i For, the corresponding calculated ratio T ref@ t ref i / T cal@ t ref i does not converge to a single fixed value, in particular the previously calculated ratio T ref@ t ref i-1 / T cal@ t ref i-1 and the calculated ratio T ref@ t ref i+1 / T cal@ t ref i+1 If they are significantly different, the calibration process can be stopped.

[0113] The corresponding calculated ratio T ref@ t ref i / T cal@ t ref i If does not converge over time, e.g. oscillates, it means that the temperature correction of the regulation loop cannot be determined. The calibration process cannot be performed.

[0114] In that case, the calibration process can be restarted to see if it is a temporary problem and can be successfully performed, otherwise the calibration defaults may reflect the fact that there is a malfunction in the roasting apparatus, especially in the control of the heating device.

[0115] Preferably, the preset curve R set is a set of points (Tset@ t set i ;t set i ) and continuously In the first stage, a fixed temperature T set-stab , preferably at about 40° C., set Plateau of, then In the second stage, T set-stab From higher temperature T set-high to temperature T set Rise of, then In the third step, the temperature T set-high Temperature T at set Plateau It consists of: Optionally, T set-high Reproduction of the second and third stages at higher temperatures.

[0116] In the first stage, at a fixed temperature T set-stab is preferably defined as the temperature that can be easily reached by the roaster, regardless of the ambient temperature of the room in which it is used. Depending on the location of the world (hot geographical areas, cold geographical areas) and the type of shop (open to the outside or in an air-conditioned room), a temperature Tset-stab of about 40°C can be defined as being easily reachable by cooling for ambient temperatures higher than 40°C and by heating for ambient temperatures lower than 40°C.

[0117] In the second stage, the increase may depend on the type of heating device used in the roasting apparatus and in particular on the type of regulation of the power supplied to the heating device.

[0118] Preferably, the preset curve includes a final stage of cooling where heating is stopped until the temperature drops to Tset-stab back.

[0119] The above preset curve having at least three stages is used in the calibration process; Step d) occurs simultaneously with step c); In step c), the preset curve R setDuring the reproduction of ref i At the corresponding temperature T ref@ t ref i sand T cal@ t ref i and compare the temperature T measured by the first temperature control probe in the roaster control system. reg or a preset curve R reproduced in the roaster's control system set The temperature T is given by set@ti The amendment is applied immediately, In step e), the temperature T measured by the first temperature probe in the control system of the roasting device is calculated based on the last correction in step c). reg or if the roaster is calibrated by applying corrections to the temperatures T@ti provided by the roast curve reproduced in the roaster's control system, Next, At least one predetermined time point t ref i is the curve R that contains the plateau set and preferably at one predetermined time t ref i is defined in a first step and at least two predetermined time points t ref i is defined in a third step, optionally with at least two predetermined time points t ref i But, T set-high The second and third steps are repeated at temperatures higher than 100° C.

[0120] The above preset curve having at least three stages is used in the calibration process; Step d) occurs simultaneously with step c); In step c), the preset curve R set During the reproduction of ref i And the corresponding ratio T ref@tref i / T cal@tref i The correction is immediately applied to either: The temperature T provided by the reproduced roast curve set whereas this correction is a multiplication coefficient Ki defined as follows:

number

number

number

[0121] Likewise, preferably, during step c), during the third stage, successive t ref i For, the corresponding calculated ratio T ref@ t ref i / T cal@ t ref i converges, for example, T ref@ t ref i / T cal@ t ref i is the previously calculated ratio T ref@ t ref i-1 / T cal@ t ref i-1 If it differs from the standard deviation by less than 2%, the third stage is shortened.

[0122] In that case, if the preset curve comprises at least one further step, the further step is applied earlier.

[0123] Likewise, preferably, during step c), in a third stage, successive t ref i For, the corresponding calculated ratio T ref@tref i / T cal@tref i If does not converge to a single fixed value, the third stage is extended.

[0124] Whatever the implementation, the calibration process may include obtaining information about the ambient conditions, such as temperature and / or humidity, outside the roasting apparatus; In step e) the correction can be modified based on the above information, for example the correction includes an offset. or The preset curve is modified by applying an offset to the temperature, for example if the preset curve exhibits a plateau in the first stage, this plateau is offset.

[0125] Whatever the implementation, preferably during the calibration process, a preset curve R set After step c), in which the temperature is reproduced, the roasting apparatus is cooled to a temperature of about 40°C.

[0126] This cooling step ensures that the roaster is returned to a state ready for either a subsequent roast operation or another calibration operation. This cooling is usually achieved by stopping the heating but maintaining air flow in the chamber.

[0127] Whatever the implementation, the calibration method can be carried out if necessary, in particular only after manufacture of the roasting equipment or after repair or maintenance operations of said equipment (as these last operations may have a direct effect on the relationship between the heating devices and the chambers in the equipment) or after any movement or transport of the equipment which may have been subjected to shocks.

[0128] The calibration process can be performed, for example, at fixed time intervals or automatically after a certain period of use. Parts such as gaskets or seals in the roasting equipment may be damaged after a certain period of use, especially in a high temperature roasting environment, which will directly affect the calibration of the equipment.

[0129] The device's control system may then be configured to display an alert to prompt the operator to run the calibration process.

[0130] If, at the end of the calibration run, the calibration fails because a correction cannot be determined, the control system of the device can be configured to display an alert to prompt the operator to restart the calibration process and / or take control of the device to ultimately repair it.

[0131] If the device is equipped with a communications interface for communicating with remote resources, the operator can display the alerts as required.

[0132] Preferably, the apparatus comprises a user interface and the control system may be configured to make a calibration mode, which performs the calibration process, accessible via the user interface.

[0133] In the calibration mode, the control system may be configured to prompt the operator to introduce at least one second temperature probe into the chamber or to replace the chamber with a calibration chamber, the calibration chamber comprising at least one second temperature probe. The user interface may display a schema to indicate the action of introducing a temporary second temperature probe or a temporary calibration chamber. The method can be implemented directly in the control system of the roasting machine, or on a computer, or on a mobile device like a smartphone or a table app, which is connected to the roasting machine. The connection can be remote or wired.

[0134] Preferably, in embodiments where the heating device of the roasting apparatus comprises an air flow driver and a heater, the air flow driver is calibrated before carrying out step a) of the calibration process.

[0135] Calibration involves adjusting the airflow values ​​supplied in the roaster to the airflow values ​​supplied in the master roaster. [Brief description of the drawings]

[0136] Particular embodiments of the invention will now be described further, by way of example, with reference to the following drawings, in which: [Figure 1] FIG. 2 is a schematic diagram of a roasting device of the system according to the invention; [Figure 2A] FIG. 2 is a block diagram of a control system of the apparatus according to FIG. 1 for a roasting operation. [Figure 2B] FIG. 1 illustrates a feedback loop for temperature regulation. [Figure 3A] 10A-10C show different embodiments of a system relating to the temporary introduction of at least one second temperature probe in the roasting apparatus to measure the temperature in the roasting chamber. [Figure 3B] 10A-10C show different embodiments of a system relating to the temporary introduction of at least one second temperature probe in the roasting apparatus to measure the temperature in the roasting chamber. [Figure 3C] 10A-10C show different embodiments of a system relating to the temporary introduction of at least one second temperature probe in the roasting apparatus to measure the temperature in the roasting chamber. [Figure 4A] 5A to 5C show different embodiments of the system relating to means configured to generate a temporary pressure loss in the hot air flow in the chamber while there are no coffee beans in the chamber, to simulate the presence of beans; [Figure 4B] 5A to 5C show different embodiments of the system relating to means configured to generate a temporary pressure loss in the hot air flow in the chamber while there are no coffee beans in the chamber, to simulate the presence of beans; [Figure 4C] 5A to 5C show different embodiments of the system relating to means configured to generate a temporary pressure loss in the hot air flow in the chamber while there are no coffee beans in the chamber, to simulate the presence of beans; [Figure 4D] 5A to 5C show different embodiments of the system relating to means configured to generate a temporary pressure loss in the hot air flow in the chamber while there are no coffee beans in the chamber, to simulate the presence of beans; [Figure 5A] 1A-1D show schematic diagrams of different calibration chambers; [Figure 5B] 1A-1D show schematic diagrams of different calibration chambers; [Figure 5C] 1A-1D show schematic diagrams of different calibration chambers; [Figure 5D] 1A-1D show schematic diagrams of different calibration chambers; [Figure 6A] FIG. 1 shows a system according to the invention in roasting operation. [Figure 6B] FIG. 2 illustrates a system according to the invention in a calibration operation. [Figure 7A] FIG. 1 shows a roasting device with an integrated dedicated calibration chamber according to the present invention in roasting operation. [Figure 7B] FIG. 1 shows a roasting machine with an integrated dedicated calibration chamber according to the present invention in a calibration operation. [Figure 8] FIG. 2 illustrates an implementation of a calibration method by a system comprising the device according to FIG. [Figure 9] FIG. 9 shows a block diagram of a control system of the system of FIG. 8 to enable implementation of a calibration method. [Figure 10A] FIG. 1 illustrates an implementation of a calibration method using a system according to the invention. [Figure 10B] FIG. 1 illustrates an implementation of a calibration method using a system according to the invention. [Figure 10C] FIG. 1 illustrates an implementation of a calibration method using a system according to the invention. [Figure 10D] FIG. 1 illustrates an implementation of a calibration method using a system according to the invention. [Figure 11A] FIG. 1C shows alternative curves that can be used and obtained in the embodiment shown in FIGS. 10A and 10B. [Figure 11B] FIG. 1C shows alternative curves that can be used and obtained in the embodiment shown in FIGS. 10A and 10B. [Figure 11C] FIG. 1C shows alternative curves that can be used and obtained in the embodiment shown in FIGS. 10A and 10B. [Figure 11D] FIG. 1C shows alternative curves that can be used and obtained in the embodiment shown in FIGS. 10A and 10B. [Figure 12A] FIG. 10B and a diagram showing a closed feedback loop for temperature regulation during the calibration process shown in FIGS. 11A-11D. [Figure 12B] FIG. 12B illustrates an alternative to the calibration method implemented in FIG. 12A. [Figure 13A] FIG. 11E shows an alternative curve to that shown in FIG. [Figure 13B] FIG. 11E shows an alternative curve to that shown in FIG. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0137] Roasting Equipment Figure 1 shows an exemplary side view of a roasting apparatus 10. Functionally, the roasting apparatus 10 is operable to roast coffee beans held in a chamber 1 by means of a hot air current introduced inside said chamber. At a first level, the apparatus comprises a housing 4, a roasting unit and a control system 80. These components will now be described in turn.

[0138] Roasting unit of roasting equipment The roasting unit is operable to receive and roast coffee beans.

[0139] The roasting unit is the second level of the roasting apparatus 10 and typically comprises a chamber 1 and a heating device 2, which will be described in turn.

[0140] The chamber 1 is configured to receive and hold coffee beans introduced by an operator. In a preferred embodiment, the chamber 1 is removable from the housing 4. The chamber comprises: For the introduction or removal of coffee beans, or To remove the chamber for cleaning and maintenance, or To clean the vertical housing part 43 behind the chamber, It can be placed next to the roasting device.

[0141] The bottom opening 11 of the chamber is configured to allow air to pass through and may in particular comprise a perforated plate onto which the beans can be placed and through which air can flow upwards. The chamber 1 comprises a handle to enable the user to remove the chamber from the housing and hold it outside the housing.

[0142] A chaff collector 15 is in flow communication with the chamber outlet 12 via a smoke conduit 14 which receives chaff which is gradually separated from the beans and which, due to its low density, is blown with the smoke into the chaff collector.

[0143] The heating device 2 comprises an air flow driver 21 and a heater 22 .

[0144] The air flow driver 21 is operable to generate an air flow (dotted arrow) in the direction of the bottom 11 of the chamber. The generated flow is configured to heat the beans and to agitate and lift them, resulting in homogeneous heating of the beans. In particular, the air flow driver may be a fan powered by a motor. An air inlet 42 may be provided at the base of the housing to supply air inside the housing, and the air flow driver may blow this air upwards through the passage 23 to the air outlet holes 41 in the direction of the chamber 1, as shown by the dotted arrow.

[0145] The heater 22 is operable to heat the airflow generated by the airflow driver 21. In the particular embodiment shown, the heater is an electrical resistor disposed between the fan 21 and the bottom opening 11 of the chamber, such that the airflow is heated before it enters the chamber 1, heating and lifting the beans. Other types of heaters can be used, such as electrical resistors, ceramic heaters, halogen sources, infrared sources, and / or microwave sources.

[0146] The heater 22 and / or air flow driver 21 are operable to apply a roast profile to the beans, the roast profile being defined as a temperature versus time curve.

[0147] When the chamber is mounted on the housing, the bottom of the chamber is tightly connected to the air outlet hole 41 so that no hot air flow leaks at the connection.

[0148] The top opening 12 of the chamber is connected to a smoke and particle exhaust device (not shown).

[0149] Although the invention is described with respect to a roaster implementing a fluidized bed of hot air, the invention is not limited to this particular type of roasting equipment. Drum roasters and other types of roasters can be used.

[0150] The roasting apparatus comprises at least one first temperature probe 5 for regulating the temperature of the air supplied by the heating device 2. This first temperature probe is arranged outside the chamber 1 in a conduit 23 which guides the hot air supplied by the heating device 2 to the bottom of the chamber 11 upstream of the chamber.

[0151] In an alternative, less preferred mode, at least one first temperature probe 51 for regulating the temperature of the air supplied by the heating device 2 can be arranged downstream of the chamber. This probe can become fouled with smoke during the roasting operation.

[0152] In another alternative less preferred mode, the apparatus may comprise both first temperature probes 5, 51 to regulate the temperature of the air supplied by the heating device 2. The average of the measured temperatures is used to regulate the heating device 2.

[0153] The roasting machine 10 typically comprises a user interface 6 allowing the display and input of information.

[0154] The roasting apparatus may be equipped with a code reader 7 for reading a code associated with a type of coffee beans, e.g. on a package of coffee beans. Preferably, this code reader is arranged on the apparatus such that an operator can easily place the code in front of the code reader. The code reader is preferably arranged on the front of the apparatus, e.g. close to the user interface 6 of the apparatus. Thus, the information provided by the code can be immediately displayed via a display of the user interface 6 arranged to the side.

[0155] Roasting Equipment Control System 1, 2A and 2B a control system 80 is discussed, which is operable to control the components of the apparatus for roasting coffee beans. The control system 80 typically comprises a user interface 6, a processing unit 8, an external temperature probe 5, a power supply 9, a memory unit 63, an optional database 62, sensors 19, a communication interface 61 for remote connection, a code reader 7, or a combination of these devices at a second level of the roasting apparatus.

[0156] The user interface 6 includes hardware that allows a user to interface with the processing unit 8 via user interface signals. More specifically, the user interface obtains commands from the user, which the processing unit 8 forwards as inputs to. The commands may be, for example, instructions to perform a roasting process, to adjust operating parameters of the roasting apparatus 10, and / or to power the roasting apparatus 10 on or off. The processing unit 8 may also output feedback to the user interface 6 as part of the roasting process, for example to indicate that a roasting process has been started or that parameters associated with the process have been selected, to indicate that parameters have evolved during the process, or to generate an alarm.

[0157] Additionally, the user interface can be used to initiate a calibration mode of the roasting appliance.

[0158] The user interface hardware may include any suitable device(s), for example the hardware includes one or more of the following: buttons such as joystick buttons, knobs or push buttons, joysticks, LEDs, graphic or text LCDs, graphic screens with touch sensitive buttons and / or screen edge buttons. The user interface 6 may be formed as one unit or as multiple separate units.

[0159] Part of the user interface may also be on a mobile app if the apparatus is provided with a communications interface 61, as described below, in which case at least part of the inputs and outputs may be transmitted to the mobile device through the communications interface 61.

[0160] The sensors 19 and temperature probes 5 are operable to provide input signals to the processing unit 8 to regulate the roasting process and / or the conditions of the roasting apparatus. The input signals can be analog or digital signals. The sensors 19 typically comprise at least one temperature sensor 5 and optionally one or more of sensors such as a level sensor associated with the chamber 1, an air flow sensor, a position sensor associated with the chamber and / or the chaff collector.

[0161] A code reader 7 may be provided and may for example be operable to read a code on a coffee bean package and automatically provide an input that is the identifier of the coffee beans of type Cn that have been introduced into the chamber 1.

[0162] The processing unit 8 typically comprises memory and input / output system components that are usually configured as an integrated circuit such as a microprocessor or microcontroller. The processing unit 8 may comprise other suitable integrated circuits, such as programmable logic devices such as ASICs, PALs, CPLDs, FPGAs, analog integrated circuits such as PSoCs, systems on chips (SoCs), controllers, etc. For such devices, the aforementioned program code may be considered as or may additionally include programmed logic, where appropriate. The processing unit 8 may also comprise one or more of the aforementioned integrated circuits. In the latter example, several integrated circuits are arranged to communicate with each other in a modular manner, e.g. a slave integrated circuit for controlling the user interface 6 communicates with a master integrated circuit for controlling the roasting apparatus 10.

[0163] The power supply 9 is operable to provide electrical energy to the controlled components and the processing unit 8. The power supply 9 may include various means such as a battery or a unit for receiving and regulating the mains power supply. The power supply 9 may be operatively connected to part of the user interface 6 for powering the roasting apparatus 10 on or off.

[0164] The processing unit 8 typically comprises a memory unit 63 for storing instructions as program code and optionally data. For this purpose, the memory unit typically comprises a non-volatile memory, for example EPROM, EEPROM or Flash, for storing the program code as instructions and operating parameters, and a volatile memory (RAM) for temporarily storing data. The memory unit may comprise a separate and / or integrated memory (for example on a semiconductor die). For programmable logic devices, the instructions may be stored as programmed logic.

[0165] The instructions stored in the memory unit 63 may be idealized as including a coffee bean roasting program.

[0166] The control system 80 is operable to apply this coffee bean roasting program by using the signal of the external temperature probe 5 to control the heating device 2, i.e., in the particular illustrated embodiment of FIG. 1 , by controlling the air flow driver 21 and / or the heater 22.

[0167] The coffee bean roasting program may use extraction information encoded on the code and / or other information which may be stored as data on the memory unit 63 or from a remote source via the communication interface 61, and / or inputs provided via the user interface 6, and / or signals of the sensors 19 to control the components.

[0168] Specifically, the control system 80 detects successive discrete time points t 1, t 2 , ..., t final The temperature T @t1 , T @t2 , ...T @final The roast curve R is adapted to provide:

[0169] To that end, the processing unit 8 is operable as follows. Input T of outer temperature probe 5 reg@ti Get Process the input according to the roast curve R, It provides an output which is the roast curve R. More specifically, the output includes the operation of at least the heater 22 and the air flow driver 21.

[0170] To apply this roast curve to the beans, the temperature measured by the temperature probe 5 is used to adapt the power of the heater 22 and / or the power of the air driver 21 in a feedback loop, as shown for example in FIG. 2B.

[0171] In the illustrated closed feedback loop, the temperature T reg@ti The roasting and storage temperature T @ti Depending on the difference, the heating device 2 is operated to compensate for the difference.

[0172] Depending on the type of control applied to the roaster, the heater 22 can be supplied with one pre-determined power, meaning that the temperature of the heater is constant, and the power of the air driver 21 can then be controlled based on the temperature regulated by the probe 5 in order to vary the contact time of the air flow through the heater during the movement of the air flow.

[0173] Alternatively, the air driver 21 can be supplied with one pre-determined power, meaning that the air flow rate is constant, in which case the power of the heater 22 can be controlled based on the temperature regulated by the probe 5 in order to heat more or less air as it passes through the heater.

[0174] In a final alternative, both the heater 22 and the air driver 21 can be controlled based on the regulation of temperature by the probe 5 .

[0175] The control system 80 may comprise a communication interface 61 for data communication between the roasting apparatus 10 and another device and / or system, such as a server system, a mobile device, and / or a physically separated measuring device 3. The communication interface 61 may be used to provide and / or obtain information regarding the coffee bean roasting process, such as roasting process information, bean type, bean quantity, etc. The communication interface 61 may comprise a first and a second communication interface for simultaneous data communication with multiple devices or communication via different media.

[0176] The communication interface 61 can be configured for cable or wireless media or a combination thereof, for example wired connections such as RS-232, USB, I2C, Ethernet as defined by IEEE 802.3, wireless connections such as wireless LAN (e.g. IEEE 802.11) or near field communication (NFC), or cellular systems such as GPRS or GSM. The communication interface 61 interfaces with the processing unit 8 by means of communication interface signals. Typically, the communication interface comprises a separate processing unit (examples of which are given above) for controlling communication hardware (e.g. antenna) to interface with the master processing unit 8. However, less complex configurations can be used, such as a simple wired connection for direct serial communication with the processing unit 8.

[0177] The processing unit 8 processes different predefined roast recipes (RM A , R.M. B , ...), and recipes allow access to specific types of coffee beans or coffee blends (C A , C B, ...), and preferably a specific amount of beans or blends (M A , M B , ...) are suitable for roasting.

[0178] These recipes can be stored in the memory 63 of the processing unit 8. Alternatively, these data can be stored on a remote server, which the processing unit 8 can access through the communication interface 61, either directly or indirectly through a mobile device that establishes a connection between the remote server and the processing unit.

[0179] The control system 80 may comprise a database 62 that stores information about the coffee beans, in particular the operating conditions for roasting a particular coffee bean as described herein. The database 12 may be stored locally in the memory 63 of the control system of the roaster or remotely in a server accessible via the communication interface 63.

[0180] In one alternative embodiment, the control system is adapted to read the roast recipe RM during the code reading operation. n and (depending on the embodiment, the specific quantities M n and ), which information is encoded in the code and decoded by the control system.

[0181] A predefined roasting recipe (RM) that matches a particular type of coffee bean or coffee blend and a particular weight of beans. A , R.M. B , ...) are defined during the first operation of roasting these particular beans in a particular roasting machine defined as a master roasting machine (M). Typically, this operation is performed by a coffee expert who, based on his roasting expertise, is able to define the temperature and time parameters for optimally roasting the particular beans, so that the corresponding sequential points in time t 1 , t 2 , ...applied temperature T @t1 , T@t2 , the set of points (T @ti ;t i ) roasting recipes that provide

[0182] Once these roast recipes are predefined in a master roaster, they can be automatically reproduced in roasters similar to the master roaster.

[0183] Logically, starting with the same beans and applying the same roast recipe in a roaster similar to the master roaster should result in identical roasted coffee beans. However, it has been observed that the reproduction of roasts has not been systematically consistent. Although the temperature probe 5 was perfectly calibrated to measure the correct temperature, inconsistencies were observed in the roasting of the same beans between similar roasters.

[0184] During the course of this invention, it was suspected that small differences appeared between each device during manufacturing. These differences could be related to changes in supply sources, or small differences in the assembly of each device, such as very small air leaks in various places, or the use of different key components of the devices (fans, heaters, temperature sensors) in addition to small differences in the relative positions of key elements.

[0185] As a result, although the air flow introduced inside the chamber presents the correct temperature as measured by the temperature probe 5, this hot air flow is received differently inside the chamber, directly affecting the roasting of the beans.

[0186] To solve this problem, systems and methods have been developed that allow for the calibration of any newly manufactured roast machine so that it can consistently reproduce the roast recipe defined in a specific master roast machine.

[0187] In addition to the roasting equipment to be calibrated, the system at least one second temperature probe adapted to be temporarily introduced into the roasting device to measure the temperature in the roasting chamber or at the outlet of the roasting chamber; - means configured to generate a temporary pressure loss in the hot air flow in the chamber while there are no coffee beans in the chamber, to simulate the presence of coffee beans in the chamber during a roasting operation; Equipped with.

[0188] Figures 3A, 3B and 3C show different embodiments of a system relating to the temporary introduction of at least one second temperature probe 3 in the roasting apparatus in order to measure the temperature in the roasting apparatus during a calibration operation of the apparatus.

[0189] In Fig. 3A an opening 13 is provided inside the wall of the roasting chamber 1, through which the temperature probe 3 can be temporarily introduced to measure the temperature Tcal inside the chamber itself. Preferably, the opening 13 provides an airtight connection with the probe after it is introduced into the chamber and after it is removed from the chamber, in order not to affect the hot air current in the chamber. The tightness can be provided by an elastic seal during introduction and / or by a cover after removal.

[0190] In FIG. 3B, an opening 141 is provided inside the wall of the smoke conduit 14 downstream of the outlet 12 of the chamber for the temporary introduction and subsequent removal of the temperature probe 3. As in FIG. 3A, the opening 141 provides an airtight connection with the probe after it has been introduced into the conduit 14 and after it has been removed from the conduit, in order not to affect the hot air flow in the chamber 1. The tightness can be provided by an elastic seal during introduction and / or by a cover after removal. In this mode, the temperature is not measured directly in the chamber, but the measurements are close to it. This probe 3 is only introduced into the smoke conduit 14 during a calibration operation, which occurs when there are no beans in the chamber and therefore no smoke generation, so that this probe remains in good condition and measures the temperature T of the hot air flow appearing at the outlet of the chamber. cal Provides an accurate measurement of.

[0191] In this embodiment, the second probe 3 may be an integral part of the coffee bean roasting apparatus 10, which may comprise means for moving the second probe 3 in the flue conduit 14 when the calibration operation is performed. The means may be activated manually (lever, push button) or automatically (through a motor). Depending on the operating mode, roasting or calibration, a sensor may be provided for verifying the position of this second probe. This probe shall not be present in the flue conduit during the roasting operation.

[0192] Figure 3C shows the temperature T in the chamber. cal FIG. 1 shows a calibration chamber 1b with a temperature probe 3 fixedly connected in the chamber (e.g. crimped through the chamber wall) so as to be able to measure the temperature of the roasting chamber 1a. Such a calibration chamber can be introduced instead of the roasting chamber 1a of the roasting machine, if this latter chamber is removable therefrom. Usually, a roasting machine of this kind comprises an area designed to receive and hold a removable chamber 1a dedicated to roasting, or alternatively a removable chamber 1b dedicated to calibration.

[0193] In an alternative to the embodiment shown in Figures 3A and 3C, if the walls of the chamber have at least one transparent part, an IR probe can be used to measure the temperature by detecting infrared radiation from the beans without introducing the probe into the chamber. Preferably, the IR probe can be surrounded by a cavity to focus and measure the beans in the chamber.

[0194] Whatever the mode, the value of the temperature measured in the chamber by the second probe 3 is fed to the control system of the system, typically the control unit 8 of the roasting machine, in order to calibrate the machine.

[0195] When the second probe 3 is an external device to the roast appliance (as in Fig. 3A and 3C), the probe can be connected to the roast appliance via a USB port or it can be connected remotely by Bluetooth or WiFi.

[0196] Optionally, multiple temporary probes positioned at different locations, for example within the chamber and downstream of the chamber, can be used to increase the accuracy of the measurement.

[0197] Figures 4A, 4B, 4C, 4D show different embodiments of the system for different means configured to temporarily create a pressure loss in the hot air flow in the chamber while there are no coffee beans in the chamber, to simulate the presence of beans.

[0198] In Figure 4A, a device 16a designed to restrict air flow can be introduced into the smoke conduit 14 and then removed. The device, such as a perforated plate, can be removably slid through an opening 141 in the conduit during a calibration operation.

[0199] The design is configured to simulate the pressure loss of the air in the chamber when beans are present in the chamber. In this embodiment, the device 16a may be an integral part of the coffee bean roasting apparatus 10, which may comprise means for moving the device 16a in the flue conduit 14 when the calibration operation is performed. The means may be actuated manually (lever, push button) or automatically (through a motor). Depending on the operating mode of roasting or calibration, a sensor may be provided to verify the position of this device. The probe shall not be present in the flue conduit during the roasting operation.

[0200] Preferably, the opening 141 provides an airtight connection with the device 16a after it is introduced into the conduit 14 and after it is removed from the conduit, so as not to affect the hot air currents in the chamber 1. The tightness can be provided by an elastic seal during introduction and / or by a cover after removal.

[0201] In Fig. 4B, the means configured to generate a pressure loss in the hot air flow while there are no coffee beans in the chamber is an air flow driver 21 of the heating device. To simulate the presence of coffee beans in the chamber, the control system sets the air flow driver, for example the rotation speed if this driver is the power of a fan or the voltage of this fan, in order to obtain in the chamber a flow similar to that obtained in the presence of beans (as represented by arrow F).

[0202] 4C shows a calibration chamber 1b equipped with air flow restriction means to simulate the presence of air bubbles. In the specifically illustrated embodiment, the restriction means are three perforated plates.

[0203] Such a calibration chamber can be introduced instead of the roasting chamber 1a of the roasting machine, if this latter chamber is removable therefrom. Usually, this kind of roasting machine comprises an area designed to receive and hold a removable chamber 1a dedicated to roasting, or alternatively a removable chamber 1b dedicated to calibration.

[0204] In FIG. 4B, the means configured to generate a pressure loss in the hot air flow while there are no coffee beans in the chamber comprise a plurality of granular inert objects 17, e.g. glass beads, introduced into the chamber 1 instead of the beans.

[0205] Optionally, the different airflow restriction means mentioned above can be combined to improve the simulation of the presence of coffee beans in the chamber during the roasting operation. For example, granular inert objects can be used together with the modulation of the airflow driver, or a removable device designed to restrict the airflow can be together with the modulation of the airflow driver.

[0206] Each of the different embodiments for temporarily introducing a second temperature probe in the roasting apparatus can be combined with each of the different embodiments including a means configured to temporarily create a pressure loss in the hot air flow in the chamber, for example the embodiment of Figure 3A can be implemented together with the embodiment of Figure 4A, Figure 4B or Figure 4D.

[0207] In one preferred implementation, the system comprises a calibration chamber 1b simultaneously equipped with a second temperature probe and means configured to generate a temporary pressure loss in the hot air flow within the chamber combining the features of the embodiments shown in Figures 3C and 4C.

[0208] FIG. 5A shows a schematic representation of a first embodiment of such a calibration chamber 1b.

[0209] The calibration chamber 1b is configured to replace the normal chamber dedicated to roasting in the roasting machine, and is provided with connection means configured to mate with corresponding connection means of the roasting machine, providing a connection at the bottom opening for air outlet holes 41 to deliver air upwards, and a connection at the top opening with the smoke conduit 14.

[0210] The chamber 1b is equipped with a second temperature probe 3 fixedly arranged inside the chamber. Preferably, the internal design of the chamber is symmetrical about a longitudinal vertical axis and the second temperature probe 3 is arranged on said axis. As a result, during each calibration run the chamber can be placed in any angular position without changing the relative position of the probe to the air outlet holes 41 of the roasting device.

[0211] Preferably, the temperature probe 3 is located in the upper half of the chamber, so that the airflow introduced into the bottom of the chamber can be homogenized before being measured by the probe, and the measured value reflects a more accurate value.

[0212] The chamber comprises a first plate 16a, which is perforated and placed at the bottom of the calibration chamber. This first plate creates a first pressure loss in the air flow in the chamber to simulate the presence of beans. In addition, this plate is configured to improve the homogenization of the sub-air flow A through the transverse horizontal cross section of the chamber below this first plate 16a. This means that the flows that showed different directions upstream become more vertically aligned and parallel downstream of this plate. As the air flow supplied to the air outlet holes 41 of the housing is often asymmetric, this first plate 16a starts to homogenize this air flow by breaking it up and creating several parallel smaller flows. To achieve these effects, the holes are sized, designed and distributed. For example, circular holes with a diameter of 2 mm and distributed along the entire surface of the plate 16a provide these effects.

[0213] The chamber comprises a second plate 16b, which is perforated and placed at the bottom of the calibration chamber, which creates a second pressure loss in the air flow within the chamber to simulate the presence of beans. This plate is configured to improve the generation of a homogenized air flow in the chamber (since the objective is to read with the temperature probe a temperature that actually provides the average temperature in the chamber and not specific to one point in the chamber, by dividing the air flow generated in the first plate again in further sub-air flows). To obtain these effects, the holes are sized, designed and distributed. For example, circular holes with a diameter of 4 mm and distributed along the entire surface of plate 16b provide these effects. The chamber comprises a third plate 16c, which is perforated and placed immediately upstream of the probe 3. This plate generates a third pressure loss of the air flow. It is preferably designed to converge the different air flows generated in the second plate 16b to the second temperature probe 3. For example, this third plate contains circular holes with a diameter of 3 mm and distributed only along the center of plate 16c. The outer ring of the third plate does not contain holes to force the air flow to converge to the probe.

[0214] 5B-5D show a simpler embodiment of a calibration chamber that represents the shape of a tube.

[0215] In FIG. 5B, the pressure loss is due only to the shape of the tube and its small diameter compared to that of a typical roasting chamber.

[0216] In FIG. 5C the tube is provided with a plate 16 C, which is perforated with at least one hole and is placed on top of the tube upstream of the probe 3 .

[0217] In FIG. 5D, the tube is provided with a plate 16a, which is perforated with at least one hole and is located at the bottom of the tube.

[0218] 6A and 6B show a system according to the invention in roasting and calibration operations, respectively.

[0219] The device comprises the features shown in Figures 3B and 4A for the temporary introduction of a second temperature probe 3 and a means 16, respectively, configured to generate a pressure loss in the hot air flow while there are no coffee beans in the chamber. In the embodiment shown, this means comprises a grid, but other means such as a reduction in cross section can also be implemented. The probe 3 can be placed in front of, behind or close to the grid 16.

[0220] In FIG. 6A, the temperature probe and the means are positioned to the side of the smoke conduit and can perform the operation of roasting coffee beans.

[0221] In FIG. 6B, there are no beans in the chamber and a temperature probe 3 and a means 16 configured to create a pressure loss in the hot air flow are introduced into the flue gas conduit 14 in order to calibrate the device.

[0222] Figures 7A and 7B show a roasting apparatus with an integrated dedicated calibration chamber in roasting and calibration operation, respectively.

[0223] In addition to the roasting chamber 1a, the device comprises a specific chamber 1b dedicated to the calibration operation. This calibration chamber comprises a second temperature probe 3 and means 16 for generating a pressure drop to simulate the presence of coffee beans in the chamber. In the embodiment shown, this means comprises a reduction in cross section, but other means can also be implemented, such as a grid. The probe 3 can be placed before, after or inside the reduction in cross section 16.

[0224] The apparatus includes a moveable shutter 18 configured to be positioned either: In a first position (FIG. 7A), the inlet of the calibration chamber is closed and hot air can flow into the roasting chamber only during roasting of coffee beans; Or in a second position (Figure 7B), in which the inlet to the roasting chamber is closed and hot air can flow into the calibration chamber only during the calibration operation of the device.

[0225] This device offers the advantage of allowing the automatic performance of calibration operations without the need to replace the roasting chamber with a specific calibration chamber. Calibration operations can be performed in roasting equipment where the roasting chamber is not or hardly removable, such as drum roasters.

[0226] Another advantage is that the temperature during the calibration operation is measured by the second probe 3 in a conduit or chamber which is always suitable and free of smoke deposits, compared to the device of Figures 6A and 6B.

[0227] By introducing a second temperature probe into the apparatus, the system allows for the calibration of the heating device of the roasting apparatus. In particular, the calibration process can be carried out as follows and with reference to Figures 8, 9, 10A-10D.

[0228] Figure 8 shows a system comprising a roasting apparatus 10 similar to that of Figure 1, in which, during a calibration operation, the roasting chamber is replaced by a calibration chamber 1b similar to that of Figure 5. The calibration is aimed at enabling the roasting apparatus 10 to reproduce a coffee bean roasting recipe defined in one specific and similar master roasting apparatus M. During this calibration operation, the calibration chamber 1b is temporarily introduced in the roasting apparatus 10.

[0229] Temporary means that this secondary temperature probe 3 is only introduced during a calibration operation or for other temporary operations (e.g. temporary maintenance work to check the efficiency of the heating device) and not during the normal operation of roasting coffee beans.

[0230] The secondary temperature probe 3 measures the temperature in the chamber T cal The roaster is connected to a processing unit 8 of the roaster so that the measurements are provided as inputs to the control system as shown in FIG.

[0231] Before the calibration process of the device X is started, in a preliminary step, a calibration curve R predefined for the master toasting device M is calculated as shown in FIG.ref is established. This means that the same calibration chamber 1b is introduced into the master roasting apparatus.

[0232] During this phase, the heating device 2 of the roasting apparatus M is heated according to the preset curve R set The preset curve is controlled to reproduce the corresponding successive points in time t 1 , t 2 , t final The temperature T set@t1 , T set@t2 , ,T set@tfinal A set of points (T set@ti ti). This control is performed by controlling the temperature T reg Based on.

[0233] Preset Curve R set During the simulation, the temperature T ref is measured as a function of time with a temporary second temperature probe 3. This measurement allows a predetermined calibration curve R ref The corresponding curve T ref At least a set of points (T ref@ti ;t i ) can be determined.

[0234] Similarly, during the calibration process shown in FIG. 10B, the heating device 2 and the calibration chamber 1b of the system of the roaster X are calibrated according to the same preset curve R set This control is performed by controlling the temperature T reg Based on.

[0235] Preset Curve R set During the reproduction of the temperature T cal is measured as a function of time with a temporary second temperature probe 3. This measurement results in the curve T cal At least a set of points (T cal@ti ;t i ) can be determined.

[0236] During the calibration process of roaster X, temperature T cal@ti The temperature T obtained by the master roaster M ref@ti and at at least one identical time instant ti. FIG. 10C shows a curve, or set of points, corresponding to: Preset Curve R set , Preset Curve R set Reproduction of the predetermined calibration curve R ref Establish the temperature T in the chamber of the master roasting device ref@ti , and Same preset curve R set The temperature T in the chamber of the roaster X during the simulation cal@ti .

[0237] FIG. 10C shows the same preset curve R set This study reveals how the reproduction of the chromatic aberration varies from device to device, with the difference being explained by differences in the manufacturing process.

[0238] To finalize the calibration of roaster X, cal and T ref Based on the comparison, the control system of device X selects preset curve R as shown diagrammatically in FIG. 10D. set When reproducing the desired temperature T ref A correction is applied to the feedback loop regulation of device X so that

[0239] T cal and T ref Different types of corrections can be applied depending on the relationship between the master roast machine and the temperature sensor. The complexity of this relationship depends on the differences in the construction between the roast machine and the master roast machine, such as the use of different types of heaters, different shapes of chambers, different control laws or algorithms to control the heaters (more complex, for example, if there is a two-stage control of the airflow driver and the heater), which can provide for more delicate control, for example.

[0240] The relationship is typically determined by regression analysis, which is performed by regression analysis software using well-known analytical models such as linear regression, multiple regression, non-linear regression, polynomial regression, and the like.

[0241] T cal and T ref Once the relationship between is defined, a correction can be applied to the rules and algorithms applied by the feedback loop control. Depending on the complexity of the rules, the correction can be applied at different steps of the rules. In the simplest embodiment, the correction is preferably applied to the temperature T measured by the first temperature probe 5. reg or the temperature T provided by the roast curve to be reproduced @ti applies to.

[0242] In the case of roasters M and X shown in Figs. 10A and 10B, both roasters have very similar components with a simple feedback loop control that operates the heater 22 only based on the temperature measured by the temperature probe 5, and the correction factor is final In terms of the ratio K in

number

[0243] In another embodiment of the present invention, the reciprocal of the above ratio, i.e.

number

[0244] With this correction, the control system of device X can calculate the temperature T ref It becomes possible to supply hot air into the chamber at a temperature close to

[0245] Therefore, in addition to the calibration process, the temperature T 1 provided by the roast curve to be reproduced or the temperature measurement adjusted by the first probe 5 for controlling the heating device 5 during the roasting operation by the roasting apparatus X is added. @ti By applying the above ratios, a control system can accurately reproduce a predefined coffee bean roast recipe R defined for a particular bean in the master roaster M.

[0246] The calibration process can apply different alternatives for: temperature T ref and T cal Type of comparison, and / or and / or performing repeated iterations of the calibration process to obtain more accurate corrections; Preset curve R used in the process set Types of.

[0247] These alternatives may provide more or less precision for the calibration and more consistent reproduction of the roast recipe.

[0248] 11A-11D show alternative curves that may be used and obtained in the embodiment shown in FIGS. 10A and 10B.

[0249] FIG. 11A shows a preset curve R that does not need to be reproduced as a profile corresponding to a roast recipe. set , which shows a preferred profile. Preferably, the curve is drawn by a set of points (T set@tset i ;t set i ), which includes, in succession: In the first stage, a fixed temperature T set-stab Temperature T at set Plateau of, then In the second stage, T set-stab From higher temperature Tset-high to temperature T set Rise of, then In the third stage, temperature T set-high Temperature T at set Plateau of. Fourth stage: cooling during heating off.

[0250] As a result, this preset curve R set is (T set-stab ;t stab ),(T set-high ;t high ), and (T set-high ,t end ) can be defined in three points.

[0251] As mentioned above, in the first stage, the temperature is set at a fixed temperature T set-stab is preferably defined as the temperature that can be reached quickly by the roasting apparatus, regardless of the ambient temperature of the room in which it is used, for example a temperature of about 40° C. The length of this first stage must be sufficient to allow the heating of a cold apparatus or the cooling of a hot apparatus (if it has been used before) until a steady state is reached. The length can vary depending on the type of apparatus, in particular the power of the heating device, the heat exchange with the outside. Generally, a few minutes may be sufficient.

[0252] The temperature T reached and maintained in the second and third stages set-high may again depend on the type of heating device used in the roasting apparatus, and in particular on the type of regulation of the power supplied to the heating device. In the case of an electric heating device, where the blower is kept at the same speed and the regulation is operated only by adapting the power of the electrical resistance, the temperature T set-high is preferably set in the stable operating zone of the electrical resistance so that by keeping the electrical resistance within that zone, no significant deviations occur during adjustment.

[0253] The presence of a plateau in the third stage allows for a stabilization of temperature and a more reliable comparison of Rcal along this plateau, rather than a zone of rapid change in temperature as in the rise at the beginning of the second stage.

[0254] In a roasting device as shown in Figure 1, the curve R set can be defined as follows: T set-stab =40℃ t in the range of 7 to 10 minutes stab T in the range of 100℃~200℃ set-high t in the range of 4 to 6 minutes end .

[0255] FIG. 11B shows the curve R obtained during the implementation of the first preliminary step (as shown in FIG. 10A). ref where a preset curve R is calculated based on the temperature measured by the first temperature probe 5. set is reproduced in the master roaster M, and at the same time the temperature T ref is measured in the chamber by a second temporary probe 3 of the calibration chamber 1b. ref A set of points (T ref@ti ;t i ) Calibration curve R ref is determined as indicated by the white dots. Preferably, the points are located on the curve R set At a predetermined time t ref i is determined.

[0256] As shown in FIG. 11B, in the first stage, at least one predetermined time t ref1 is defined, and in the third step, at least two predetermined time points t ref2 ~t ref7 is defined.

[0257] FIG. 11C shows the curve R obtained during the calibration process of the roaster X. cal where the curve R is based on the measurement of the temperature with the first temperature probe 5. setIn order to reproduce the temperature T cal is measured as a function of time (as shown in FIG. 10B). cal A set of points (T cal@ti ;t i ) curve R cal is established as shown, and T cal is a predetermined time t ref i as a function of time, T cal A set of points (T cal@tref i ;t ref i ) to establish

[0258] In the embodiment of FIG. set During the reproduction of ref i and the corresponding temperature T ref@tref i and T cal@tref i and corrections can be applied immediately in the roaster control system.

[0259] In one preferred embodiment, shown by the curve in FIG. 11D, a preset curve R set During the reproduction of ref i (as determined in FIG. 11C ) and the corresponding ratio T ref@tref i / T cal@tref i is calculated and the correction function is the temperature T reproduced by the roaster X. set@ti and this correction function corresponds to the ratio Ki defined as follows:

number

[0260] t cal7 The final convergence value K obtained7 Using the method, the temperature T of the roast curve established in the master roaster M and reproduced by the roaster X is @ti , calibrate the roaster by applying the multiplication factor above.

[0261] Or, t cal7 The final convergence value K obtained 7 using the temperature T measured by the first temperature probe 5 in the control system of the roaster X. reg , the multiplication factor

number

[0262] Depending on the convergence of the calculated ratio K to a fixed value, the calibration process can be stopped early.

[0263] FIG. 12A illustrates a closed feedback loop for temperature regulation during the calibration process shown in FIGS. 10B and 11A-11D.

[0264] Preset Curve R set During the reproduction of ref i At (i=1 to n), the temperature T cal@tref i is measured by the second temperature probe 3 and input to the control unit 8. The corresponding predetermined temperature T ref@tref i where the comparison is to calculate a ratio Ki as follows:

number

number

[0265] Figure 12B illustrates an alternative method to the calibration implemented in Figure 12A. Figure 12B illustrates a closed feedback loop for temperature regulation during the calibration process shown in Figures 10B and 11A-11D.

[0266] Preset Curve R set During the reproduction of ref i At (i=1 to n), the temperature T cal@tref i is measured by the second temperature probe 3 and input to the control unit 8. The corresponding predetermined temperature T ref@tref i where the comparison is to calculate a ratio Ki as follows:

number

number

[0267] In the process shown in FIGS. 10A, 10B, 11A-11D, and 12A-12B, if the tool X being calibrated is part of a series of similar manufacturing tools for which the calibration method has already been performed, a preset coefficient K 0 can be predefined. Therefore, in order to shorten the process of calibration of the device X, this coefficient K 0 may be used in the calculation of the correction factor shown in FIG. 8D as follows:

number

[0268] 13A and 13B show two different situations.

[0269] FIG. 13A shows the continuously calculated ratio T ref@tref i / T cal@tref i This shows the situation where the t ref i In the corresponding calculation ratio T ref@tref i / T cal@tref i is the previous calculated ratio T ref@tref i-1 / T cal@tref i-1 If the difference is less than 2%, the preset curve R set The last calculated ratio Ki can be used as a correction factor for the device X. In the curve shown, the ratio T ref@tref5 / T cal@tref5 is T ref@tref4 / T cal@tref4 That is, step c) of the calibration process is very close to t cal5 It can already be stopped at

[0270] FIG. 13B shows the continuously calculated ratio T ref@tref i / T cal@tref i This shows a situation where the function does not converge. ref i In the corresponding calculation ratio T ref@tref i / T cal@tref i In the illustrated curve, the ratio T ref@tref i / T cal@tref i t 6 After that there is no convergence, i.e. the coefficient K cannot be defined. The calibration process has failed and must be stopped. Such a situation indicates that the method is not working properly or that the device is broken or is defaulting such that it cannot work and calibrate properly.

[0271] It may be suggested to start the calibration process again. If the calibration process fails again, maintenance is required.

[0272] The operator can be guided through the device's display to automatically carry out these different steps.

[0273] Alternatively, it can be assumed that the ratio is not converging if successive calculated ratios reach predefined upper and lower limits, such as less than 0.5 or greater than 2. If such a ratio is observed, the process is stopped.

[0274] Reference curve R determined by the master device ref is always established in the same conditions used in the calibration process of a system with roaster X, which is a master device offering the same means to simulate beans and measure temperature or using the same calibration jug.

[0275] In the embodiment of the calibration process described above, the value of the temperature measured by the second temperature probe 3 T cal@ti , the second temperature probe's specific adjustment value T cal@ti-adjusted can be adjusted to.

[0276] As shown in preliminary step 6b and calibration step 6c of FIG. 6, a predetermined reference curve R obtained with a master roasting machine is ref This temperature adjustment is not necessary if there is only one single second temporary temperature probe 3 to determine and subsequently calibrate all roasting equipment.

[0277] However, if there are several different second temporary probes 3 or temporary calibration chambers (which will be necessary if a significant number of roasting machines are commercialized), the measurements of these probes or chambers are compared with the measurements of the original second temporary probe 3 or of another already calibrated second temporary probe 3. Based on this comparison, a new second temporary probe 3 can be used in the roasting machine calibration process as described above.

[0278] Preferably, The temperature value T measured by the new second temperature probe in step c) cal@ti Adjustment value T cal@ti-adjusted can be adjusted to and In step d), this adjustment value T cal@ti-adjusted At temperature T ref@ti can be compared to:

[0279] For the operation of comparing the measurement of the new second temporary probe with the measurement of the original second temporary probe 3 or with another already calibrated second temporary probe 3, a reference temperature vs. time curve is reproduced, such as the curve shown in Figure 8A. Then, based on this comparison, an adjustment of the measurement of the temperature of the new second temporary probe can be defined.

[0280] Depending on the relationship between the temperatures of the two probes, different types of adjustments can be applied. The complexity of this relationship can depend on differences in the construction of the two, such as the use of a new type of probe, a different shape of the chamber, a new position of the probe in the temporary chamber, etc.

[0281] The relationship may be determined by regression analysis, which may be performed by regression analysis software using well-known analytical models such as linear regression, multiple regression, non-linear regression, polynomial regression, and the like.

[0282] In one preferred process,

number

[0283] The calibration process of the present invention was carried out on a model of a roasting equipment presenting the characteristics of the equipment in FIG.

[0284] A series of roasters were manufactured as copies of a master roaster with an established roast recipe. Without applying a calibration process to a series of roasters similar to the master roaster, it was observed that when the same beans were roasted according to the same roast recipe, the machines produced roasted beans of different colors, which was evidence of inconsistent roasting. Measurements of the temperature in the chambers of these different machines showed a difference of about 10% from the master machine, i.e. 20-25°C for a temperature of 200°C.

[0285] By performing the calibration method shown in Figure 5 on each roaster in the series, it was found that this difference was reduced to about 1°C, resulting in beans of the same color.

[0286] The system of the present invention offers the advantage of allowing the calibration of the roasting equipment without using beans and without soiling the equipment.

[0287] Advantageously, the system provides an external and temporary calibration temperature probe, which is arranged in a reproducible manner within the device and allows to calibrate the roasting device whenever necessary. Means arranged to generate a pressure loss in the hot air flow to simulate the presence of coffee beans allow the reproduction of the temperature in the chamber as if the beans were present, and a secondary temperature probe allows to accurately measure the temperature supported by the beans when the recipe is applied. Comparison with temperatures measured in the same conditions as the master device allows the correction of the heating devices of similar roasting devices by comparison.

[0288] While the invention has been described with reference to the above illustrated embodiments, it will be understood that the invention as claimed is in no way limited to those illustrated embodiments.

[0289] Variations and modifications can be made without departing from the scope of the invention as defined in the claims. Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred to herein.

[0290] As used herein, the terms "comprises," "comprising," and similar terms should not be construed in an exclusive or exhaustive sense. In other words, they are intended to mean "including, but not limited to." [Explanation of symbols]

[0291] 10 Roasting Equipment 1a Roasting chamber 11 Bottom opening 12 Top opening 13 Probe opening 1b Calibration chamber 2. Heating Device 21 Air Flow Driver 22 Heater 23 Passage 3 Secondary Temperature Probe 4. Housing 41 Air outlet hole 42 Air inlet 43 Vertical housing part 5, 51 First temperature probe 6 User Interface 7 Code Reader 8 Processing Unit 80 Control System 9 Power supply 14 Smoke duct 141 Probe opening 15 Chaff Collector 16, 16a, 16b, 16c Restrictive measures 17 Inert particulate matter 18 Shutter 19 Sensors 61 Communication Interface 62 Database 63 Memory Unit

Claims

1. 1. A coffee bean roasting system comprising: The present invention relates to a coffee bean roasting apparatus, and a roasting chamber (1) dedicated to roasting coffee beans; a heating device (2) for supplying a hot air current to the roasting chamber; at least one first temperature probe (5) for regulating the temperature of the air supplied by the heating device, the at least one first temperature probe (5) being arranged outside the roasting chamber; A control system (80) configured to control the heating device and configured to reproduce roast curves, each of the roast curves being represented by successive distinct time points t ｉ A set of points (T ＠ｔｉ ;t ｉ ) and the control of the heating device is controlled by the at least one first temperature probe. ｒｅｇ A control system (80) based on Equipped with The coffee bean roasting system comprises: at least one second temperature probe (3) adapted to be temporarily introduced in the coffee bean roasting apparatus and to measure the temperature in the roasting chamber; at least one means configured to generate a temporary pressure loss in the hot air flow while no coffee beans are present in the roasting chamber, to simulate the presence of coffee beans in the roasting chamber during a roasting operation; Further comprising: Coffee bean roasting system.

2. the heating device (2) of the coffee bean roasting apparatus comprises an air flow driver (21) and a heater (22), and the control system of the coffee bean roasting apparatus is configured to operate the air flow driver to regulate the air flow, said means configured to generate a pressure loss in said hot air flow while there are no coffee beans in said roasting chamber is said air flow driver (21); 2. The coffee bean roasting system according to claim 1.

3. 3. Coffee bean roasting system according to claim 1 or 2, wherein the means configured to create a pressure loss in the hot air flow while there are no coffee beans in the roasting chamber comprise at least one removable device (16, 16a, 16b, 16c) designed to restrict the hot air flow in the roasting chamber and / or downstream of the roasting chamber.

4. said at least one removable device designed to restrict the hot air flow in the roasting chamber and / or downstream of the roasting chamber is an integral and movable part of said coffee bean roasting apparatus (10); 4. The coffee bean roasting system of claim 3, wherein the coffee bean roasting apparatus comprises means configured to move the at least one device and to temporarily and removably position said device in the roasting chamber or at an outlet of the roasting chamber of the coffee bean roasting apparatus.

5. the roasting chamber (1a) of the coffee bean roasting apparatus is removable from the coffee bean roasting apparatus; the coffee bean roasting apparatus comprising an area designed to receive and hold the removable roasting chamber; the at least one removable device designed to restrict the hot air flow in the roasting chamber and / or downstream of the roasting chamber is part of a calibration chamber (1b), the calibration chamber being configured to be removably introduced into the holding and receiving area instead of the roasting chamber, 4. A coffee bean roasting system according to claim 3.

6. 4. A coffee bean roasting system according to claim 3, wherein the means configured to create a pressure drop in the hot air flow while there are no coffee beans in the roasting chamber comprises a granular inert object (17), the granular inert object being designed to simulate coffee beans.

7. 7. The coffee bean roasting system according to any one of claims 1 to 6, wherein the coffee bean roasting apparatus comprises means configured for temporarily and removably positioning the at least one second temperature probe (3) in the roasting chamber of the coffee bean roasting apparatus or at an outlet of the roasting chamber.

8. 8. A coffee bean roasting system according to claim 7, wherein the at least one second temperature probe (3) is an integral part of the coffee bean roasting apparatus (10), the coffee bean roasting apparatus comprising means for moving the at least one second temperature probe in a conduit connected to the outlet of the roasting chamber.

9. 8. A coffee bean roasting system according to claim 7, wherein the at least one second temperature probe (3) is a device external to the coffee bean roasting apparatus (10), the coffee bean roasting apparatus comprising an opening designed to introduce in an airtight manner the at least one second temperature probe (3) into the roasting chamber or into a conduit (14) connected to the outlet of the roasting chamber.

10. the roasting chamber (1a) of the coffee bean roasting apparatus is removable from the coffee bean roasting apparatus; the coffee bean roasting apparatus comprising an area designed to receive and hold the removable roasting chamber; the at least one second temperature probe (3) being part of a calibration chamber (1b), the calibration chamber being adapted to be introduced into the holding and receiving area instead of the roasting chamber; 8. A coffee bean roasting system according to claim 7.

11. The coffee bean roasting apparatus (10), a calibration chamber (1b) dedicated to calibration, said calibration chamber (1b) comprising said at least one second temperature probe (3); 2. A coffee bean roasting system according to claim 1, wherein the coffee bean roasting apparatus (10) further comprises means for directing the hot air flow provided by the heating device (2) either into the roasting chamber (1 a) or into the calibration chamber (1 b).

12. The control system (80) of the coffee bean roasting apparatus, obtaining an input of a temperature measured by the second temperature probe; performing a calibration process of the coffee bean roasting apparatus (10) based on said inputs; The coffee bean roasting system according to any one of claims 1 to 11, configured as follows:

13. A calibration chamber (1b) configured to be introduced in place of a roasting chamber (1a) of a coffee bean roasting apparatus (10), said coffee bean roasting apparatus comprising: - a removable roasting chamber (1a) for containing coffee beans; a heating device (2) for supplying a hot air current to the roasting chamber; at least one first temperature probe (5) for regulating the temperature of the air supplied by the heating device, the at least one first temperature probe (5) being arranged outside the roasting chamber; A control system (80) configured to control the heating device and configured to reproduce roast curves, each of the roast curves being represented by successive distinct time points t ｉ A set of points (T ＠ｔｉ ;t ｉ ) and the control of the heating device is controlled by the at least one first temperature probe. ｒｅｇ A control system (80) based on Equipped with A calibration chamber (1b), said calibration chamber being equipped with at least one second temperature probe (3).

14. 14. The calibration chamber of claim 13, wherein the calibration chamber comprises at least one device designed to restrict the hot air flow within the calibration chamber.

15. 14. The calibration chamber of claim 13, wherein the calibration chamber is a tube, the tube having a cross-section smaller than a cross-section of the roasting chamber of the coffee bean roasting apparatus.

16. A method for calibrating the coffee bean roasting device of a system according to any one of claims 1 to 12, comprising: a temporarily introducing said at least one second temperature probe (3) into said coffee bean roasting apparatus; b) While there are no beans in the roasting chamber, the preset curve R ｓｅｔ and controlling the heating device to reproduce the preset curve at corresponding successive preset times t １ , t ２ , ..., t ｆｉｎａｌ Temperature T ｓｅｔ＠ｔ１ , T ｓｅｔ＠ｔ２ , ... T ｓｅｔ＠ｔｆｉｎａｌ A set of points (T ｓｅｔ＠ｔｉ ;t ｉ ) and said control is based on said temperature T ｒｅｇ and controlling based on the The preset curve R ｓｅｔ generating a pressure drop in the hot air flow to simulate the presence of coffee beans in the roasting chamber during said reproduction of c The preset curve R ｓｅｔ During the reproduction of the temperature T in the roasting chamber with the at least one second temperature probe. ｃａｌ As a function of time, at least one set of points (T ｃａｌ＠ｔｉ ;t ｉ ) determining the d at least one time point t ｉ The temperature T measured at ｃａｌ＠ｔｉ , based on a predetermined reference curve R obtained by a master roasting machine (M). ｒｅｆ At the same time t ｉ Temperature T ｒｅｆ＠ｔｉ A step of comparing the reference curve R ｒｅｆ is the preset curve R ｓｅｔ The temperature T measured in the roasting chamber of a particular master roasting machine (M) while controlling the heating device of the master roasting machine to reproduce ｒｅｆ and e. calibrating the coffee bean roasting device (X) by applying a correction to a feedback loop adjustment based on said comparison; A method comprising:

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