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HomeMy WebLinkAboutPermit M15-0060 - JOES GARAGE COFFEE - FLUEJOES GARAGE COFFEE 1025 INDUSTRY DR M15-0060 Parcel No: Address: Project Name: City of Tukwila Department of Community Development 6300 Southcenter Boulevard, Suite #100 Tukwila, Washington 98188 Phone: 206-431-3670 Inspection Request Line: 206-438-9350 Web site: http://www.TukwilaWA.gov 2523049071 1025 INDUSTRY DR JOES GARAGE COFFEE MECHANICAL PERMIT Permit Number: M15-0060 Issue Date: 7/28/2015 Permit Expires On: 1/24/2016 Owner: Name: Address: Contact Person: Name: CWWATUKWILA 1 LLC PO BOX A-3879 C/O EQUITY OFFICE MGMT LLC, CHICAGO, WA, 60690 KAYLENE NELSON Address: 1221 2ND AVENUE N , KENT, WA, 98032 Contractor: Name: HERMANSON CO LLP Address: 1221 2ND AVE N , KENT, WA, 98032- 2945 License No: HERMACLOO5BJ Lender: Name: Address: Phone: (206) 963-5097 Phone: (206) 575-9700 Expiration Date: DESCRIPTION OF WORK: INSTALLATION OF ONE FLUE Valuation of Work: $2,000.00 Type of Work: Fuel type: Fees Collected: $221.32 Electrical Service Provided by: PUGET SOUND ENERGY Water District: TUKWILA Sewer District: TUKWILA SEWER SERVICE Current Codes adopted by the City of Tukwila: International Building Code Edition: International Residential Code Edition: International Mechanical Code Edition: Uniform Plumbing Code Edition: International Fuel Gas Code: 2012 2012 2012 2012 2012 National Electrical Code: WA Cities Electrical Code: WAC 296-46B: WA State Energy Code: 2014 2014 2014 2012 Permit Center Authorized Signature: Date: I hearby certify that I have read and examined this permit and know the same to be true and correct. All provisions of law and ordinances governing this work will be complied with, whether specified herein or not. The granting of this permit does not presume to give authority to violate or cancel the provisions of any other state or local laws regulating construction or the performance of work. I am authorized to sign and obtain this development permit and agree to the conditions attached to this permit. Signature: , "/2 Print Name: Ivy-e tiQIS3\cl Date: % 115 This permit shall become null and void if the work is not commenced within 180 days for the date of issuance, or if the work is suspended or abandoned for a period of 180 days from the last inspection. PERMIT CONDITIONS: 1: Work shall be installed in accordance with the approved construction documents, and any changes made during construction that are not in accordance with the approved construction documents shall be resubmitted for approval. 2: All permits, inspection record card and approved construction documents shall be kept at the site of work and shall be open to inspection by the Building Inspector until final inspection approval is granted. 3: All construction shall be done in conformance with the Washington State Building Code and the Washington State Energy Code. 4: Remove all demolition rubble and loose miscellaneous material from lot or parcel of ground, properly cap the sanitary sewer connections, and properly fill or otherwise protect all basements, cellars, septic tanks, wells, and other excavations. Final inspection approval will be determined by the building inspector based on satisfactory completion of this requirement. 5: All plumbing and gas piping work shall be inspected and approved under a separate permit issued by the City of Tukwila Building Department (206-431-3670). 6: All electrical work shall be inspected and approved under a separate permit issued by the City of Tukwila Permit Center. 7: VALIDITY OF PERMIT: The issuance or granting of a permit shall not be construed to be a permit for, or an approval of, any violation of any of the provisions of the building code or of any other ordinances of the City of Tukwila. Permits presuming to give authority to violate or cancel the provisions of the code or other ordinances of the City of Tukwila shall not be valid. The issuance of a permit based on construction documents and other data shall not prevent the Building Official from requiring the correction of errors in the construction documents and other data. 8: ***MECHANICAL PERMIT CONDITIONS*** 9: All mechanical work shall be inspected and approved under a separate permit issued by the City of Tukwila Permit Center (206/431-3670). 10: Manufacturers installation instructions shall be available on the job site at the time of inspection. PERMIT INSPECTIONS REQUIRED Permit Inspection Line: (206) 438-9350 1800 MECHANICAL FINAL 0609 PIPE/DUCT INSULATION 0701 ROUGH -IN MECHANICAL CITY OF TUKW. Community Development Department Permit Center 6300 Southcenter Blvd., Suite 100 Tukwila, WA 98188 http://www.TukwilaWA.gov ` J Mechanical Permit No. Project No. Date Application Accepted: Date Application Expires: n1/bl0 5 (For office use only) MECHANICAL PERMIT APPLICATION Applications and plans must be complete in order to be accepted for plan review. Applications will not be accepted through the mail or by fax. **please print** SITE LOCATION King Co Assessor's Tax No.: 2523049071 Site Address: 1025 Industry Drive Suite Number: Floor: Tenant Name: Joes Garage Coffee PROPERTY OWNER Name: Joes Garage Coffee Address: 1025 Industry Drive City: Tukwila State: WA Zip: 98188 CONTACT PERSON — person receiving all project communication Name: Kaylene Nelson Address: 1221 2nd Avenue N City: Kent State: WA Zip: 98032 Phone: (206) 963-5097 Fax: Email: knelson@hermanson.com New Tenant: ❑ Yes ..No MECHANICAL CONTRACTOR INFORMATION Company Name: Hermanson Company Address: 1221 2nd Avenue N City: Kent State: WA Zip: 98032 Phone: (206) 963-5097 Fax: Contr Reg No.: HERMACLOO5BJ Exp Date: 08/25/2016 Tukwila Business License No.: bus-0994464 Valuation of project (contractor's bid price): $ 2,000 Describe the scope of work in detail: installation of one Flue Use: Residential: New ❑ Replacement ❑ Commercial: New 0 Replacement ❑ Fuel Type: Electric ❑ Gas Other: H:\Applications\Forms-Applications On Line \2011 Applications\Mechanical Permit Application Revised 8-9-1 I.docx Revised: August 2011 bh Page 1 of 2 Indicate type of mechanical work being installed and the quantity below: Unit Type Qty Furnace <100k btu Furnace >100k btu Floor furnace Suspended/wall/floor mounted heater Appliance vent Repair or addition to heat/refrig/cooling system Air handling unit <10,000 cfm Unit Type Qty Air handling unit >10,000 cfm Evaporator cooler Ventilation fan connected to single duct Ventilation system Hood and duct Incinerator — domestic Incinerator — comm/industrial Unit Type Qty Fire damper Diffuser Thermostat Wood/gas stove Emergency generator Other mechanical equipment -P'U-e Boiler/Compressor Qty 0-3 hp/100,000 btu 3-15 hp/500,000 btu 15-30 hp/1,000,000 btu 30-50 hp/1,750,000 btu 50+ hp/1,750,000 btu PERMIT APPLICATION NOTES - Value of construction — in all cases, a value of construction amount should be entered by the applicant. This figure will be reviewed and is subject to possible revision by the permit center to comply with current fee schedules. Expiration of plan review — applications for which no permit is issued within 180 days following the date of application shall expire by limitation. The building official may grant one extension of time for additional periods not to exceed 90 days each. The extension shall be requested in writing and justifiable cause demonstrated. Section 105.3.2 International Building Code (current edition). I HEREBY CERTIFY THAT I HAVE READ AND EXAMINED THIS APPLICATION AND KNOW THE SAME TO BE TRUE UNDER PENALTY OF PERJURY BY THE LAWS OF THE STATE OF WASHINGTON, AND I AM AUTHORIZED TO APPLY FOR THIS PERMIT. BUILDING OWN OR H IZED AGENT: Signature: / �-- Date: CP I I I i� Print Name: Kay ne elson Day Telephone: (206) 963-5097 Mailing Address: knelson@hermanson.com City State Zip H:\Applications\Forms-Applications On Line \2011 Applications\Mechanical Permit Application Revised 8-9-11.docx Revised: August 2011 bh Page 2 of 2 Cash Register Receipt City of Tukwila DESCRIPTIONS ACCOUNT QUANTITY PermitTRAK PAID $221.32 M15-0060 Address: 1025 INDUSTRY DR Apn: 2523049071 $221.32 MECHANICAL $212.81 PERMIT ISSUANCE BASE FEE R000.322.100.00.00 0.00 $32.50 PERMIT FEE R000.322.100.00.00 0.00 $137.75 PLAN CHECK FEE R000.322.102.00.00 0.00 $42.56 TECHNOLOGY FEE $8.51 TECHNOLOGY FEE TOTAL FEES PAID BY RECEIPT: R5404 R000.322.900.04.00 0.00 $8.51 $221.32 Date Paid: Monday, June 01, 2015 Paid By: KAYLENE NELSON Pay Method: CREDIT CARD 970835 Printed: Monday, June 01, 2015 3:38 PM 1 of 1 CRSYSTEMS rc VIMINSPECTION RECORD Retain a copy with permit SPECTION NI CITY OF TUKWILA BUILDING 6300 Southcenter Blvd., #100, Tukwila. WA 981 Permit Inspection Request Line (206) 438-9350 O� PE MIT N0. O smell 7L 206 431-3670 L Project: jc 47 Type ofInspec ions (` 1 1'cG(C, 1/ d Aes( �nr-ix r Date Called: Special Instructions: i� j�(/) Date Wanted:—a.m. ..-- "(� p.m. Rev ter: !P! (Iy Phone Nil: 25C-b(7-6151 Approved per applicable codes. Corrections required prior to approval. OMMENTS: eicc ept tor>✓rcLe / y i',lecttWCc Ve/At c1.146;( ( fks,' se. q prroik I Inspector: /s REINSPECTION FEE REQUIRED. Prior to next inspection, fee must be paid at 6300 Southcenter Blvd.. Suite 100. Call to schedule reinspection. "The Difference is in the Detail" DIEDRICH DIEDRICH COFFEE ROASTER OWNER'S MANUAL For Models IR-7, IR-12 and IR-24 (Standard) CORRECTION LTR#�— SUBJECT TO CHANGE WITHOUT NOTICE For important safety, installation, operation and maintenance instructiois. RE\ CODE Keep this manual with the roaster at all A times. Locate in a prominent place. Jl Issued: February 1991 Reissued: February 2009 DIEDRICH MANUFACTURING, INC. P.O. Box 430 Ponderay, Idaho 83852 Telephone: (208) 263-1276 FAX: (208) 265-4584 Copyright © 2009 by Diedrich Manufacturing, Inc 'iEWED FOR COMPLIANCE PPROVED iL 1 3 2015 City of Tukwila BUILDING DIVISION RECEIVED CITY OF TUKWILA JUL 092015 PERMIT CENTER PROPRIETARY RIGHTS NOTICE: All rights reserved. No part of this material may be reproduced or transmitted in any form or by means, electronic, mechanical or otherwise, including photocopy and recording or in connection with any information storage or retrieval system, without the written permission of Diedrich Manufacturing, Inc. TABLE OF CONTENTS PREFACE 1.0 IMPORTANT SAFEGUARDS Page v 1 2.0 INSTALLATION INSTRUCTIONS 7 2.1 Receiving and Unpacking Shipment 7 2.2 Leveling 7 2.3 Proximity to Walls 8 2.4 Gas Installation 8 2.5 Electrical Installation 11 2.6 Roaster Exhaust Ducting 12 2.7 Installation Inspection 15 3.0 INITIAL START-UP (for Drum seating) 15 4.0 SEASONING THE ROASTING DRUM 16 5.0 START-UP (for Roasting) 18 6.0 ROASTING (for consumption) 18 7.0 SHUT -DOWN (after last roast) 22 8.0 ROASTING AND CLEANING LOG 22 9.0 CLEANING 25 9.1 General 25 9.2 Daily Basis 27 9.3 After every 12 hours 27 9.4 Every two weeks 27 9.5 After 40 hours of roasting 27 9.6 Lower Compartments 27 9.7 Drum Chaff Tray 27 9.8 Cooling Bin 28 9.9 Blower Impeller 28 9.10 Chaff Collector Duct 29 9.11 Roaster Exhaust Duct 29 9.12 General Cleaning 30 iii TABLE OF CONTENTS - Continued 10.0 MAINTENANCE Page 30 10.1 Suggested Hand Tools and Lubricants 30 10.2 Blower Motor 31 10.3 Agitator Motor 31. 10.4 Drum Motor 31 10.5 Roasting Drum Drive Chain 31 10.6 Roasting Drum Drive Chain Adjustment 32 10.7 Front and Rear Drum Bearings 34 10.8 Burner & Drum Chaff Tray Access Doors 34 10.9 Agitator Drive Shaft Universal Joint 34 10.10 Agitator Brush Assembly Adjustment 34 10.11 Air Flow Control Handle 34 10.12 Cooling Bin 34 11.0 FIRE CONTROL - Action to take (Checklist) 39 LIST OF ILLUSTRATIONS AND TABLES Figure 1 - Roaster Left Side and Front End Views 3 Figure 2 - Roaster Right Side and Rear End Views 4 Figure 3 - Roaster Basic Dimensions 6 Figure 4 - Installation Hook-up for Gas Lines 9 Figure 5 - Installation Hook-up Dimensions for Exhaust Duct 13 and Electrical Junction Box Figure 6 - Drum Motor 33 Figure 7 - Removal of Cooling Bin 36 Figure 8 - Electrical Wiring Diagram 37 Figure 9 - Gas System - Basic 38 Table A - Basic Specifications 5 Table B - Diedrich Roasting and Cleaning Log 24 Table C - Roaster Cleaning Schedule 26 Table D - Roaster Service Schedule 31 iv PREFACE This owner's manual covers installation, operation and maintenance as well as important safeguards of the Diedrich Coffee Roaster. The information described reflects the features found on current production models. The Diedrich IR-7, IR-12, and IR-24 Coffee Roasters are all identical in construction detail and features offered. They differ only in scale so the descriptions provided in this Manual are generic and if differences exist, they will be specifically mentioned. This manual covers all of the components which make up a coffee roaster. If you have any questions about the roaster, its accessories, or the proper use of them and they are not answered in this manual contact Diedrich Manufacturing, Inc. Over the years, Diedrich Coffee Roasters have undergone an evolutionary design process. As new technologies have become available they have been incorporated. As the demands of the modern market have changed, Diedrich Manufacturing, Inc. has found ways to meet them while maintaining the fundamental principles by which premium coffee is roasted for optimum cup quality. The Diedrich IR Series Coffee Roasters feature a highly efficient gas -infrared heating system, which is combined with the non -perforated, carbon steel roasting drum to heat the coffee beans evenly and achieve optimum roasting standards. This manual is not necessarily intended to teach one how to roast coffee, but does describe the proper techniques to operate the Diedrich Coffee Roaster. 1.0 IMPORTANT SAFEGUARDS Proper installation, cleaning and safe operation of the coffee roaster is the owner's and operator's responsibility. Read this manual carefully for important operation, maintenance and safety information. This owners manual must be kept with the roaster at all times and be located in a prominent, easily accessible place. All operators of this roasting system must review the contents of the manual, including the fire control instructions described in Section 11 Fire Control regularly. All persons operating the Diedrich Coffee Roaster must be familiar with this manual and be properly trained in the safe and proper use of the roasting system. The safe use of this equipment also requires an understanding of the basic chemistries that occur during the roasting process so that subtle warnings can be identified before critical problems arise. The roaster's internal compartments should be cleaned on a daily basis with a more thorough cleaning completed after every 60 hours of use. More frequent cleaning may be required if chaff and residue build-up becomes excessive. Refer to Section 9.0 Cleaning for detailed instructions. CAUTION - Always be aware of the risk of a fire. Fires are caused by failure to maintain a clean roaster and its exhaust duct system. A dirty roaster will also affect the efficiency of the roasting process. We cannot over -emphasize the importance of a safe installation that is kept clean! A fire extinguisher should be located within easy reach of the roasting system. This should preferably be a CO2 extinguisher with sufficient capacity for a roasting fire. Consult with your local fire marshal for recommendations on suitable fire extinguishers. You should also have water accessible near the roaster. If a water hose installation is not possible, a two -gallon water sprayer is recommended. If water is used, great care must be taken to keep the water away from the electrical system. Never leave the roaster unattended while it is in operation...from start-up to shutdown. Leave the drum and blower motors running until the temperatures have dropped below 200 ° Fahrenheit (93 ° Celsius). Prior to leaving the roaster, perform all necessary post - roasting cleaning. 1 Never, under ANY circumstances while operating or servicing the machine, thrust a hand or arm into the roasting drum or any other access port until the roaster is switched "OFF" and disconnected at its electrical source. Keep clear of moving parts such as the drive chain at the rear of the roaster, the agitator arm and brushes in the cooling bin if so equipped. Injury can result from snagged, loose clothing, jewelry, hair or fingers catching in equipment. Never permit an unqualified person to operate the roaster. A qualified operator will have thoroughly read this manual and have a clear understanding of the proper and intended use of the equipment, roasting methods, cleaning requirements, fire suppression procedures and safety precautions. Keep your customers clear of the roaster when it is operating. They may not be aware of potential hazards. Keep the roasting area clear and free of combustible material. Install a CO Monitor when roasting or storing roasted coffee in confined spaces due to the emission of carbon monoxide. During and after the roasting, take care when touching the roaster's exterior surfaces. The upper half of the front plate can be very hot while the lower half is usually very warm. The painted mantle encasing the roasting drum is warm to the touch during roasting. The cooling bin becomes hot when cooling freshly roasted beans. FIRE CONTROL - Be sure to read and understand. PRACTICE!! Refer to Section 11.0. 2 \ 2 57 \ 0< CL SAMPLE TROWEL DRUM CHUTE COOLING BIN 0ct 0 o\< \/\\ ±\/y >eu0 oeuz 59=> uozo CC<< o CO m m m 11 m , eE < 0 $\/ /57 // JC § = xu \\\ \\0 z% /i5 \g zzo zzz yu LLW <- 2// oo- e/ $\\ 00 3 / \ ± / 65 LL FIGURE 1 - ROASTER LEFT and FRONT END VIEWS CU 0 UJ W -J CL 0 CL S = CC LLLJ uJ 00 LL <0 00 f REMOVABLE P DRUM MOTOR V AGITATOR MOTOR BLOWER MOTOR CC W -J WCL W G 0 CL J C C W O CC ba y� L '! I r ! f ! ,, ! i t i Li ill 4 0 Z LU CC LU 2: W 0 CO S CD CC 1-1 0 J 0 pUJ W J O 00 <0)2- CC 02CCL :E01- W 0 O CC dID0 FIGURE 2 - ROASTER RIGHT SIDE and REAR END VIEWS TABLE A - IR Series Basic Specifications Description Unit of Measure Model IR-7 Model IR-12 Model IR-24 Single Roast Range Ibs 1-15 1-30 1-52 kg .453 / 7 .453 / 12 .453 / 24 * Hourly Roast Output Ibs 53.9 92.4 184.8 (maximum) kg 23 46 99 Roaster Weight Empty Ibs 880 960 1960 kg 400 436 890 Floor Bearing Weight Ibs 895 990 2015 with maximum load of beans kg 406 446 907 Floor Space Required inches 63x 91 65 x 92 74 x 104 includes 18inch/ 45.72 centimeter required clearances centimeters 160 x 231 165 x 234 188x 264 Roaster Overall Height inches 64 76.5 86 with funnel centimeters 163 195 218.44 Roaster Overall Length inches 55 56 71 with exhaust outlet & cooling bin handle centimeters 140 142.2 170.34 Roaster Overall Width including cooling bin inches 26.75 29 38 centimeters 68 73.66 96.52 Maximum Gas Consumption BTU/KWh 37,000/10.84 66,000/19.3 113,000/33.1 Gas Connection Inches NPT 1/2 1/2 1/2 MM NPT 13 13 13 Electric Supply Volts AC - U.S.A. 110-60Hz 110-60Hz 110-60Hz Volts AC - International 220-50Hz 220-50Hz 220-50Hz Amperage 110 V AC 13FLA 13FLA 26 FLA 220 V AC 6FLA 6FLA 13 FLA Exhaust Flow Rate Standard Cubic Feet Minute (SCFM) 440-60HZ 370-50HZ 440-60HZ 370-50HZ 945-60 Hz 788-50 Hz Maximum air readings taken at 70°F/21.1 °C air in the cooling bin position with the burners off. Cubic Meters Second m3/hr 748-60HZ 629-50Hz 748-60HZ 629-50Hz 1606-60Hz 1339-50Hz Exhaust Duct Diameters inches 8 8 8 *Based on maximum load every 16 minutes at 425 degrees F (218 degrees C) for 15% weight loss. millimeters 200 200 200 5 mi.► I•fri e ❑e r rme 1 ....wm,,_uurrar 9 FUNNEL HEIGHT C ROASTER OVERALL HEIGHT G COMPARTMENT LENGTH H ROASTER OVERALL LENGTH BIN HEIGHT E COMPARTMENT WDTH COOLING BIN DIA. FIGURE 3 - ROASTER BASIC DIMENSIONS Roaster Models - Dimensions Inches / Centimeters IR-7 IR-12 IR-24 B: Bin Height 35.25" / 89.5 36.25" / 92cm 39.25" / 99.7cm C: Roaster Height 63.75" / 162cm 66.25" / 168.28 cm 74.3125" / 188.75cm D: Funnel Height 10.25" / 26cm 10.25" / 26cm 11.75" / 29.85cm E: Compartment Width 18.25" / 46.36cm 18.25" / 46.36cm 24.5" / 62.23cm F: Cooling Bin Diameter 26.75" / 69cm 29" / 73.66cm 38" / 96.52cm G: Compartment Length 45.5" / 115.57 cm 45.5" / 115.57cm 57.5" /146.05cm H: Overall Length 44.125" / 137.48cm 55.75" / 141.61 cm 71 " / 180.34cm 6 2.0 INSTALLATION INSTRUCTIONS IMPORTANT: The Diedrich Coffee Roaster is designed and manufactured for ease of installation and simplicity of operation. However, professional installation is required. The installer should read the instructions completely before starting the installation to save time, ensure good performance and owner's warranty protection. We recommend that the local Building Department be contacted to obtain local codes and installation requirements. 2.1 RECEIVING AND UNPACKING SHIPMENT When the roaster is received, immediately check for crate damage. Do not refuse shipment if damage is evident. Make notes of such on the appropriate shipping forms. Uncrate and look for damage to the roaster; i.e., dents, scratches or chipped paint, and if found, immediately file a claim with the appropriate freight carrier. Photo documentation of damaged areas is suggested! Locate the roaster where its operation and coffee roasting can be observed in natural light or under consistent light conditions. To detect the true color changes which beans undergo during roasting, natural light is essential for best results. For consistency in roasting, the use of a full -spectrum fluorescent light to simulate the full color of sunlight is recommended. If a narrow doorway hinders movement when moving the uncrated roaster to its installation location, detach and remove the cooling bin. To determine clearances, refer to Figure 3 for cooling bin diameters. Refer to Paragraph 10.12 for disassembly and re- assembly instructions. 2.2 LEVELING The roaster must be installed on a flat, non-combustible floor. A combustible floor requires a fireproof insulation on the floor areas occupied by the roaster. The floor must meet weight -bearing requirements of local codes for commercial buildings. Roaster gross weight with maximum load of coffee beans: Model IR-7 895 lb / 406 kgs Model IR-12 .990 lb / 450 kgs Model IR-24 ...2005 lb / 911.4 kgs Careful leveling of the roaster is critical not only for performance but for alignment of the roasting drum. Use a carpenter's level. For side -to -side leveling, set level crossways on top of the cooling bin. Shim roaster as required to level. 7 For front -to -back leveling, set level lengthwise on top of cooling bin (at 90° from side -to - side leveling). Shim roaster as required to level. Non-combustible shims are required under the roaster. 2.3 PROXIMITY TO WALLS Due to the extended daily use of the roaster, clearances to combustible or non- combustible walls or counters must be followed to ensure adequate cooling of the roaster and adjacent walls. Failure to abide by these clearances will void the manufacturer's warranty. 2.3.1 Clearance from roaster to adjacent walls, counters or other appliances must be at least 18" (46 cm) or greater. No cabinets or storage areas are to be installed over the roaster or near the ducting. 2.3.2 Positive Pressure Grease Ducting clearances are defined by the manufacturer. Follow the manufacturer's specifications on minimum clearance from combustibles and non - combustibles. 2.3.3 Make sure all controls, access doors and removable panels on the roaster area are accessible and without restrictions. 2.4 GAS INSTALLATION - See Figures 4 & 9 Use a licensed contractor for the gas line installation. Gas installation must conform to local, city, county, municipality, province, state, or national building codes, regulations, or laws. It is imperative that your licensed gas contractor is familiar with which building codes, regulations or laws apply. The gas supply line must be sized to accommodate the total length of the run including bends. The volume of gas needed to function properly is determined by the maximum BTU requirements for the roaster. A water trap to collect condensation and loose particles should be installed in the gas supply line upstream from the roaster. See Figure 4. 8 1 � } TO GAS SUPPLY SOURCE CEILING__ Jr GAS LINE (3/4 OR 1 in.) GAS SHUT-OFF VALVE- UL, AGA OR CGA APPROVED NOTE - BLEED GAS LINE BEFORE HOOK-UP TO GAS INLET ON ROASTER PRESSURE REGULATOR 3-INCHES OR MORE IN LENGTH - WATER TRAP FOR CONDENSATION REDUCER - IF REO'D. (1I2 TO 3/4 OP, 3/4 TO 1 0) GAS INLET GAS LINE - CEILING TO GAS INLET FOR GAS INLET LOCATING DIM SEE FIGURE - 5 REDUCER - IF REO'D. PRESSURE REGULATOR GAS SHUT-OFF VALUE GAS - LINE TO GAS SUPPLY SOURC GAS LINE - FLOOR TO GAS INLET ALTERNATE ROUTING) FIGURE 4 - INSTALLATION HOOK-UP FOR GAS LINE 2.4.1 SAFETY SHUT-OFF VALVE A safety shut-off valve must be installed in the gas supply line close to the roaster and pressure regulator and in a location where it can be reached quickly in an emergency. In an emergency, any operator, qualified or not, can turn off the gas flow to the roaster. The safety shut-off valve must be approved by UL in USA, AGA in Australia, CSA in Canada, or CE in the European Union. 2.4.2 PRESSURE REGULATOR The roaster's factory installed regulator is preset to the pressure requirements of the roasters burners. Damage to the regulator can be caused if the incoming line pressure to the roaster exceeds 14" WCL (35 mbars). If the incoming gas pressure is in excess of 14" WCL (35 mbars), then a pressure regulator is required. Locate the regulator on the incoming gas supply line between the safety shut-off valve (See Figure 4) and the roaster's gas inlet. Diedrich Manufacturing, Inc. recommends 7" to 8" WCL (17.5 — 20 mbars) for Natural Gas and 11" to 13" WCL (27.5 — 32.5 mbars) for Liquid Propane at the roaster's gas inlet. These pressures are ideal for an optimally running roaster. Note: The WCL measurement on the manometer located on the top of the coffee roaster should read approximately 6" WCL (15 mbars) for Natural Gas and 10" WCL (25 mbars) for Liquid Propane when the burners are on full. 9 2.4.3 FLEXIBLE CONNECTIONS If the roaster is to be installed with flexible couplings and/or quick -disconnect fittings, the installer must use heavy-duty design -certified commercial flexible connectors of at least/ inch (1.3 cm) NPT (with suitable strain relief). 2.4.4 GAS INSTALLATION CHECK-OUT Sizing of the gas supply line to the roaster is critical for proper performance. Ensure a licensed gas contractor or the gas company sizes the gas supply line in accordance with the maximum BTU demands of the roaster and any other appliances connected to the gas line. Check the roaster's and/or afterburner's data plaques for this information. Also, take into account any other appliances such as water heaters, furnaces, etc. when sizing the gas line. The roaster must be isolated from the gas supply line by closing the safety shut-off valve during any pressure testing of the gas supply line. Before connection to the roaster, open the gas shut-off valve for gas flow to bleed air out of the gas supply line. This ensures prompt ignition of the burners the first time the roaster is started. After bleeding, close shut-off valve and connect piping to roaster. IMPORTANT: When the gas installation is complete, have your contractors check the gas pressure at the point where the gas line connects to the roaster. The roaster and/or afterburner and any other appliances connected to the gas line should be running at the full flame setting for this test. The pressure at the roaster must be in compliance with paragraph 2.4.2. Before placing the roaster in operation, always check connections for gas leaks with a soapy water solution or other acceptable method. DO NOT USE AN OPEN FLAME TO CHECK FOR LEAKS! Do not remove permanently affixed labels, warnings or rating plates from the roaster or from its components, as this will void manufacturer's warranties and create hazardous operating conditions. 10 2.4.5 WARNING LABELS WARNING IF THE INFORMATION IN THIS DIEDRICH ROASTER OWNER'S MANUAL IS NOT FOLLOWED EXACTLY, A FIRE OR EXPLOSION MAY RESULT CAUSING PROPERTY DAMAGE, PERSONAL INJURY, OR DEATH. 1. Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this roaster or any other appliance. 2. WHAT TO DO IF YOU SMELL GAS: *Do not try to light any appliance. *Do not touch any electrical switch; do not use any phone in your building. *Immediately call your gas supplier from a neighbor's phone. *Follow the gas supplier's instructions. *If you cannot reach your gas supplier, call the fire department. 3. Installation and service must be performed by a qualified installer, service agency, or the gas supplier. WARNING If this roaster is not installed, operated and maintained in accordance with the Diedrich Roaster Owner's Manual, you could be exposed to substances in fuel or from fuel combustion which can cause death or serious illness and which are know to cause cancer, birth defects or other reproductive harm. For example, benzene is a chemical which is a part of the gas supplied to the cooking product. It is consumed in the flame during combustion. However, exposure to a small amount of benzene is possible if a gas leak occurs. Formaldehyde and soot are by- products of incomplete combustion. Properly adjusted burners with a bluish rather than yellow flame will minimize incomplete combustion. Note: These warning labels should be copied and posted in a prominent location for use in case the user smells gas. 2.5 ELECTRICAL INSTALLATION (See Figure 5) Use a locally licensed electrician for the electrical installation. Electrical installation must conform to local, city, county, municipality, province, state, and national building codes, regulations, or laws. It is imperative that your licensed electrical contractor is familiar with which building codes, regulations, or laws apply. The roaster must be hard -wired (pipe conduit with grounding wire) from the electrical source to the roaster according to the name plate Full Load Amps and Voltage Power connection for the IR-7, IR-12, and IR-24 manual control roasters is located in the Electrical box mounted on the bottom rear of the roaster. The IR-7 and IR-12 automated roasters are shipped with a power cord on the podium. The power connection for an IR- 24 automated roaster is located in the electrical box located under the bottom shelf inside the podium. WARNING! If the electrical source is not grounded or if the polarity is reversed, a severe shock hazard will exist. All components in the roaster are grounded electrically to the roaster frame. 2.6 ROASTER EXHAUST DUCTING (See Figure 5) Compliance to local and national codes is critical for a proper installation. A licensed qualified technician should perform installation. USE ONLY DOUBLE -WALL, POSITIVE PRESSURE PS GREASE DUCTING WARNING: DO NOT USE CLASS B OR SPIRAL -WRAP DUCTING UNDER ANY CIRCUMSTANCES. DIEDRICH MANUFACTURING, INC. RECOMMENDS THAT POSITIVE PRESSURE GREASE DUCTING IS INSTALLED WITH CLEARANCES TO THE DUCTING MANUFACTURER'S SPECIFICATIONS Roaster Models - Dimensions in Inches & Centimeters IR-7 IR-12 IR-24 A: Exhaust Air Outlet Height 16 / 40.6 16 / 40.6 21.5/54.61 B: Exhaust Air Outlet (Centerline from back left side) 7.25 / 18.42 7.25 / 18.42 9.75 / 24.877 C: Electrical Connection Height 4 / 10 4 / 10 10.75 / 27.31 D: Gas Inlet (also see fig.5) 30.5 / 77.47 30.5 / 77.47 32.75 / 83.2 E: Exhaust Duct Air Flow - SCFM 440-60Hz 370-50Hz 440-60Hz 370-50Hz 945-60 Hz 788-50 Hz F: Exhaust Air Outlet - Diameter 8 / 20.32 8 / 20.32 8 / 20.32 G: Gas Inlet - Diameter in National Pipe Thread NPT 1/2" / 13mm 1/2" / 13mm 1/2" / 13mm H: Exhaust Duct Diameter To be determined by ducting engineer 12 ROOF RIGHT SIDE muirrinerds. NON - RESTRICTIVE E<HHM ST CAP IF ANY IHORlZONTAL DLPC7RJ3 fa INSTALLED, A. BOOSTER FAN MAY BE REOI+RED DURINfi NORMAL OPERATION E u.ST wR TEmPERRTURE IS APPROXIMATELY 240-deg;. F E - ENO-IALnT DUCT AIR FLOW GAS SUPPLY sA ET- SEE FIGURE 4 FOR HOOKUP r1FTALs H T DUC IMCN CLEARANCE MI INIMUM REQUIRED FOR ACCESS TO aEC. CCAAPONENTS R MC.TCF15 DUCT TO ADJACENT WALL CLEARANCE - CHECK LOCAL OUI DING CcOE - SEE paRAGWIH 2 3 AS WELL A$ DUCT MANUFACTURER'S SPEC'S.. USE OIEDRICN SPEC'S IF GREATER FIGURE 5 = INSTALLATION HOOK-UP DIMPENSIONS FOR EXHAUST AIR DUCT AND ELECTRICAL JUNC11ON BOX Note: Duct diameter may be larger because of individual installation requirements. 2.6.1 The proper design of the exhaust duct system is critical to the performance and safe operation of the roaster. The ducting must be of sufficient diameter to accommodate the cubic feet per minute (CFM) of airflow for a particular model of roaster as indicated in Table A (Technical Specifications). The exhaust system must be designed to operate with a static flue pressure between 0.25'wc and — 0.15"wc at the combustion blower exhaust of the roaster while in operation. 13 Restricted air flow caused by a build up of residue presents a severe fire hazard. Consult the separate Ducting Requirements Sheet sent with this operations manual. A faulty design of the exhaust ducting system can result in a restricted airflow which, in turn, can cause longer roasting times, premature build-up of residue, slower cool -down times and a system that is difficult to clean as well as presenting a SEVERE FIRE HAZARD. Restricted airflow additionally causes a build-up of flammable gas in the roasting drum and the chaff collection system. The ducting system must be suitable for 1100°F (593°C) continuous and 1400°F (760°C) intermittent operating temperatures. The ducting must be installed to the ducting manufacturer's clearance specifications. Note: Always check with local codes due to different regulatory requirements. Wherever possible, the ducting should be installed in a straight, vertical line from the roaster to and through the roof. Eliminate or minimize the number of elbows as they reduce the exhaust airflow efficiency from the roaster's blower. Minimize the use of 90° elbows. Each 90° elbow effectively increases the duct length by 5-10 feet (1.5 — 3 m). To obtain adequate airflow use 45° elbows to construct gradual turns if possible. If the duct run is longer than 25'-30'(7.6 - 9.2 m), the duct diameter size may need to be increased by at least 1" (2.5 cm) diameter after the first 10 feet (3 m) to improve airflow performance. A booster fan may be required at the end of the duct run. Consult an airflow engineer if unsure. Where ducting changes direction, use a T or Y-fitting (capped) rather than an elbow to make the duct system more accessible for cleaning and for removal of exhaust residue. 2.6.2 EXHAUST DUCT SURROUNDINGS Positive Pressure Grease Duct Vent Chimneys are primarily intended to be used in non- combustible surroundings and installed unenclosed. Do not enclose the ducting in a wood chase or passageway constructed with combustible material. Penetrating a combustible roof requires the use of a ventilated roof thimble or the appropriate roof support assembly required for combustible roof penetrations by the particular manufacturer of the duct being used. Most Positive Pressure Grease Ducting Vent Systems weigh a considerable amount. Make certain that the duct is properly supported, component parts are not overloaded, and adequate auxiliary structural members are used. 14 Note: The roaster must not, under any circumstances, support the weight of the exhaust system. 2.6.3 RECOMMENDED DUCTING SOURCES See current Diedrich Manufacturing, Inc. Ducting Requirements Sheet enclosed with this Owner's Manual. 2.7 INSTALLATION INSPECTION After completing hook-up of the exhaust duct system, gas and electrical connections, check the operating control panel. Be sure all switches and the flame controls are in the "OFF" position. Turn "ON" one switch at a time. NOTE: After completing the installation of the roaster, locate two or more fire extinguishers near the roaster and make readily accessible to the operator. Consult with your local fire marshal for recommendation of an appropriate type fire extinguisher. See paragraph 10.1. WARNING The completed roaster installation MUST BE INSPECTED for compliance with these Diedrich Manufacturing, Inc. installation instructions by local city or county building inspectors and by the local fire inspector BEFORE OPERATING THE ROASTER. Failure to have these inspections performed may invalidate the warranty and will relieve Diedrich Manufacturing Inc. of any liability associated with the installation and use of your machine. 3.0 INITIAL START-UP (for drum seating - read carefully) Note: Sometimes during shipment and installation, a slight shifting of the roasting drum and end plates may occur to disturb alignment. Check for misalignment. Adjust drum seating as follows: 3.1 Place the air flow handle in the 50/50 position. The "Pilot Only Burners On" toggle switch should be in the "Pilot Only" position. Turn on Drum, Blower & Gas switches. Once the pilot is lit, switch to the "Burners On" position and turn up the gas with the gas control knob. Once burners are lit move the air flow handle to the "THROUGH COOLING BIN" position. Note: The first time the pilot ignites, extra time may be necessary to allow air to bleed out of the gas line. Following the ignition of the pilot, two to three minutes may be 15 required to allow the two infrared burners to ignite for the first time. Watch through the view window for burner ignition. 3.2 Move flame control to obtain a medium flame setting while the drum continues to rotate. If a grinding sound is heard, stop operation and contact Diedrich Manufacturing, Inc., for instructions. 3.3 Move flame control to a high flame setting and watch the digital temperature unit on the control panel. Let the roaster warm to 415° F, (213° C). If no grinding sound occurs up to 415°F, the initial warm-up is complete and roasting can commence. If a grinding sound continues, stop operation and contact the Diedrich Manufacturing Technical Support Department for instructions. 3.4 Check the exhaust system for leaks. The vent that MUST be installed is a positive pressure system and if leaks are present, the integrity of the system is compromised. If leaks are present, the ventilation contractor must be notified to correct the situation before proceeding to the next step. This completes the initial start-up procedure. 4.0 SEASONING THE ROASTING DRUM Before you roast coffee for customer consumption in a new roaster, the drum should be seasoned to get it impregnated with coffee oil. For this seasoning process use an inexpensive coffee. Do not use a Robusta coffee as it does not emit enough oil for the seasoning process. The new drum requires from 5 to 10 seasoning roasts to become properly oiled. Each seasoning roast requires about 10-15 pounds (4.5 to 6.8 kgs) of coffee, enough to fully cover the drum's lower surfaces. After completion of each seasoning roast, discard the roasted coffee after it cools. It may take additional roasts to achieve the best flavor from your new roaster. This drum seasoning process will give you the opportunity to become familiar with the roaster's controls and the roasting process itself. 4.1 To start the seasoning, preheat the roaster to 400 F (204 C). Follow the initial steps for setting controls noted in the following paragraph 5.0 Start -Up. After preheating, load the coffee beans into the funnel, through the hopper gate, and into the drum. 16 4.2 As the roast is started, move the airflow control handle from the "50/50" (mid) position to the "THROUGH COOLING BIN" position. The coffee will change in color from green to a pale yellow. During this progression, you can look through the drum door view window to start seeing the chaff, the bean's outer skin, separating from the coffee bean. Unwashed coffee has considerably more chaff than washed coffees. 4.3 As the coffee develops from the green to the yellow stage and chaff is visible through the view window, the airflow control handle must be temporarily moved to the roasting drum position so that the increased airflow will remove the chaff from the roasting drum. Leave the airflow control handle in the "THROUGH ROASTING DRUM" position for less than a minute, until the coffee becomes clean and free of chaff. 4.4 When the coffee is free of chaff, return the airflow control handle to the "THROUGH COOLING BIN" position. This procedure must be repeated once or twice during the early stage of the roasting. If the chaff is not pulled out of the drum with the increased air flow at this stage of the roast, before it is broken up and soaked with oil, it will become more difficult to separate from the beans. Even with increased air flow through the drum during the latter part of the roast, it may not be sufficient to clean the coffee. As a result, the compartment below the cooling bin screen will require more frequent cleaning. 4.5 When the coffee reaches the yellow stage 280°F (1.38°C); the airflow control handle must be moved to the "50/50" (mid) position. As the coffee reaches the yellow stage, the moisture in the coffee is now turning to steam. At this stage in the roast, the air flowing through the roasting drum becomes a more uniform heat medium. The roast will progress from the yellow to a cinnamon color as the coffee begins to expel a fair volume of carbon dioxide (CO2) gas. 4.6 After the cinnamon color stage of the roast is reached, the coffee will start its first cracking. It is important to move the airflow control handle to the "THROUGH ROASTING DRUM" (horizontal) position for the remainder of the roast. 4.7 Let the roast progress in the full roasting stage until the coffee develops through the second crack and oil begins to appear at the tips of the beans. When you begin to notice the first traces of oil, turn the flame control "OFF'. Let the coffee roast in its own liberated heat until the beans are fully oiled and almost black. At this point in the roast, with good lighting, you should still see some brown in the coffee. When the coffee is almost black and fully oiled, discharge the coffee into the cooling bin, while moving the airflow control handle to the "THROUGH COOLING BIN" position. As the coffee reaches a temperature of 340°F (171°C) the chemical changes in the coffee start an exothermic reaction (the chemistry creates its own heat). This exothermic reaction continues through the remainder of the roast. The Excess Limit system turns the gas off at 465°F (240°C), but the temperature continues to rise due to the exothermic heat. If the coffee is not removed from the drum at 500°F (260C), the coffee may ignite even though the flame was turned off at 465°F (240°C). 17 Excess Limit Note: At 465°F or 241 °C - the main burner shuts off, but the pilot does NOT (No alarm sounds). At 485°F or 252°C- the alarm will sound and the Excess Temperature limit shuts down the roaster's entire gas system. You will have to reset the roaster once it has cooled down below the excess limit temperature. To restart the burners, follow the normal start up procedure. 4.8 Load the next batch of green beans into the drum. After the coffee is in the drum, reset the high limit alarm and turn the flame "ON" to start the next roast. Repeat this complete dark roasting cycle (18-20 minutes) 5-8 times, then start to develop lighter (15-18 minutes) roasts. This procedure will properly season the roasting drum. This completes the procedure of seasoning the roasting drum. 5.0 START-UP (for Roasting) Unlike other flame heated roasters, the Diedrich IR Series Roasters use efficient infrared, gas -fired burners to produce radiant heat. This heat is directed at the roasting drum as well as the heat exchangers to produce the hot air required for the roasting process. The heat from the heat exchangers is then directed to the roasting drum and transferred by conduction to the tumbling coffee beans. The roasting techniques used on a Diedrich Roaster are somewhat different than other roasters. This radiant heat medium gives the operator much more control over both air flow and drum temperatures, making the Diedrich Roaster the most versatile roaster on the market. 5.1 Place airflow control handle to "50/50" (mid) position. 5.2 Set blower and drum switches to "ON". Note: The heating system is wired through the blower and drum motors so that both must be "ON" before the gas system is activated. 5.3 Set gas switch to "ON". 5.4 Move flame control to "HIGH" (temperature) setting for warm-up. Watch through viewing window for burner ignition. 5.5 After burner ignition, move the airflow control handle from the "50/50" (mid) to "THROUGH COOLING BIN" (vertical) position. The handle remains in this position throughout the early part of the roast. 5.6 Preheat the empty drum until the digital unit reads 415 (213 C). The digital temperature unit's thermocouple is mounted on the front end of the roasting drum. During the initial start-up, the temperature reading indicates the air temperature inside the empty drum - not 18 the higher temperature of the drum's metal surfaces, the latter a corresponding 400-450 F (204-232 C). 6.0 ROASTING FOR CONSUMPTION These instructions explain how to operate the roaster. It is not an attempt to teach all the subtleties and proper techniques of roasting the many varieties of coffee beans. For this, Diedrich Manufacturing, Inc. offers monthly roasting classes. Recommended roasting times are from 14 -15 minutes for a light roast and 15-18 minutes for a darker roast, depending on the source or type of beans. If the beans roast too fast, reduce the heat during the roast. The temperature of the roasting system (comprised of the coffee beans, roasting drum, and the end plates) reacts slower than the heat adjustments. So do not expect a quick temperature change on the thermometer when the heat level is changed. By using the sample trowel to obtain samples, you can observe the change in bean color and its state of development during roasting. By referring to a set of previously roasted bean samples or color tiles, you can develop a consistent roast for current and/or future roasts. Sampling of beans should be consistently viewed under a full -spectrum natural fluorescent lamp, regardless of day or night, to maintain a consistent sample comparison. Refer to paragraph 2.1. 6.1 After the roaster's empty drum has been preheated to a thermometer reading of 415 F (213 C) temperature (see paragraph 5.6 preceding), use the funnel to load the green beans into the hopper. Never allow the beans to sit for any length of time in the hopper. In this area of the roaster the metal becomes very hot and will result in pre - roasting, uneven roasting or even scorching of the beans. Move the hopper gate handle up to release the green beans from the hopper into the drum. Move the handle down to close the hopper gate. If the hopper is not closed after loading, heat will be lost and roasting time will be longer. 6.2 Adjust the flame control to an appropriate heat setting for the size of the batch of coffee to be roasted. The larger the batch, the greater the heat absorbing capacity, and the higher the heat can be raised without accelerating the roast. 6.3 To start the roasting process, move the airflow control handle to the "THROUGH COOLING BIN" (vertical) position. This splits the airflow, moving 20% through the drum and 80% through the cooling bin. This allows sufficient airflow through the drum to gently assist in the heating process without drying out the coffee excessively. The Diedrich Coffee Roaster utilizes the moisture that is present in the green coffee to assist in the conduction of heat to the center core of the green coffee bean. 19 Diedrich does not like to force large volumes of hot dry air through the coffee which tends to dry the coffee out excessively. Our philosophy is to allow the beans to absorb heat at their own natural absorption potential, as various types of coffee have different weight densities and absorb heat differently. 6.4 Watch through the discharge gate window for the separation of chaff from the beans. Move the airflow control handle to the "THROUGH ROASTING DRUM" (horizontal) position. This changes the airflow split to 80% through the drum and 20% through the cooling bin. This increased flow of air through the drum exhausts the chaff which is shedding from the beans out of the drum. Leave the airflow control handle in the "THROUGH ROASTING DRUM" (horizontal) position until the coffee appears clean. It is important to get the chaff out of the drum at this early stage, before it gets broken up and soaked with oil. It is relatively easy for the air to pick the chaff up when the particles are big and light, but more difficult later on in the roast. This chaff removal procedure is very important especially when working with those coffee varietals that have very heavy chaff coatings. Decaf coffee has no chaff on the exterior of the bean, so this procedure becomes unnecessary. 6.5 Between 45-60 seconds when the beans are fairly free of chaff, move the airflow control handle back to the "THROUGH COOLING BIN" (vertical) position. Leave the handle in this position until the beans reach a yellow color. The yellow color of varietal coffees is an off -shade of orange for decaf coffees. This is a stage of roast that is easy to identify, so it makes a good time reference. You should be into the roast six to seven minutes when the coffee reaches this yellow color. If you are at six minutes but far from the yellow color, the coffee requires more heat. If you are at four minutes and the coffee is already turning yellow, you need to reduce the heat. 6.6 When the beans have reached the yellow color, move the air flow control handle to the "50/50" (mid) position until the beans reach a cinnamon brown color at 370°F (188°C). The cinnamon brown color is another checkpoint that is easily identifiable. You should reach this color at 13-14 minutes into the roast. If you hit the yellow stage at the right time, you should be fairly close, but some fine-tuning of the heat may be necessary at this point. A chemical change in the beans starts to produce a large volume of carbon dioxide (CO2) gas when the beans reach the cinnamon brown color. This gas will pressurize the roasting drum if the airflow is not increased. Normally a pressurized roasting vessel is the most efficient heat transfer medium, but for coffee, a pressurized roasting drum will hinder the bean development. As more airflow through the drum is needed, move the airflow control handle to the "THROUGH ROASTING DRUM" position. 20 The darker the roast, the more smoke is produced. This requires a greater airflow to keep clean air moving through the drum. After about 15 minutes of roasting time, observe the gradual color change of the beans from cinnamon brown to brown. Use the sample trowel to obtain sample beans to observe bean development. Soon after the beans have reached the cinnamon brown color they will come into the first crack. This is the most significant stage of bean development. At this stage the beans fully open up and, for a lighter roast, the roasted coffee may be ready to release into the cooling bin. All coffees should be roasted at least to this stage. Now the roast progresses very quickly. The operator should pay close attention to the coffee. Frequent sampling is most important. These last few minutes are very critical as the bean development accelerates very rapidly. While learning to roast, it may be advisable to lower the heat to slow down this stage of the roast. 6.7 When the coffee reaches this final stage of roast, prepare to discharge the roasted coffee into the cooling bin. Turn the agitator motor "ON", move the airflow control to the "THROUGH COOLING BIN" (vertical) position and turn the flame "OFF". Then, all that remains is to discharge the coffee into the cooling bin. After the coffee has been in the cooling bin for a minute or so, turn off the agitator and spread out the coffee. Remove the coffee from the cooler discharge gate. With the agitator turned off, the air can find a path through the coffee. The air is hindered if the coffee is in motion. This will allow the coffee to cool faster. While the drum discharge gate is open, wipe the viewing window clean. It is much easier to clean residue from the window while it is hot rather than letting the residue bake on and harden during the cooling. Note: After completing the first roast, the drum metal temperature will be close to the same temperature as indicated on the digital temperature unit. This allows the next roast to be started immediately. When the beans have cooled to room temperature, position a container under the cooling bin chute, turn on the agitator if equipped, and discharge the beans out of the cooling bin. Set agitator switch to "OFF". Note: At any time during the roasting process you notice excessive smoke in the room, smoke coming from the sample trowel port, or unusually long cool down times for discharged beans, then check for the following: 1. An excessive build-up of residue throughout the airflow system within the roaster. 2. An excessive build-up of residue in the exhaust ducting. 21 If, at any time during roasting, these abnormalities occur, inspect the roaster and ducting for probable cause and take immediate action to rectify the situation. Refer to Section 9.0 Cleaning. This completes the roasting procedure. 7.0 SHUT DOWN (after last roast) 7.1 Set gas switch to "OFF" position. 7.2 After the roasted beans in the cooling bin have cooled to room temperature, move the air flow control handle to the "THROUGH ROASTING DRUM" (horizontal) position to cool the drum and roasting sections of machine. Roasted and cooled beans are ready for removal from the cooling bin through its chute. 7.3 After the temperature reading has dropped to 250 F (121 C) or lower, set the blower and drum switches to "OFF". Make sure the flame control is turned to the "OFF" position. 7.4 Remove the chaff from the lower compartments of the roaster. Open the side doors to remove chaff and for general cleaning. Inspect for smoldering chaff. If found, extinguish with water (a small spray bottle is handy for this purpose). Vacuum out the cooled chaff. WARNING! NEVER LEAVE THE ROASTER AFTER ROASTING WITHOUT CLEANING OUT THE CHAFF. Note: For faster cooling of the roaster, leave all the doors closed, place the airflow control handle in the "THROUGH ROASTING DRUM" position. This action moves the air through the roasting drum cooling down the complete system evenly and efficiently. This completes the shutdown procedure 8.0 ROASTING AND CLEANING LOG - See Table B Diedrich recommends that you maintain a roasting and cleaning log. This log will assist in keeping track of the amount of coffee roasted during the course of the day, week or month, how long the machine has been working since the last cleaning or maintenance, and how much weight has been lost from the green to the roasted beans. You will find the log very valuable for many different aspects of the roasting process. 22 It is a good idea to get into the habit of making entries into the log between roasts or after the green beans have been discharged into the roasting drum before the coffee roast requires all your attention. 8.1 Type of Coffee: The type of coffee is important as naturals (unwashed coffees, i.e. Indonesians) have much more chaff than washed coffees (i.e. Central and South American coffees) and decafs have virtually no chaff on the outside of the bean. Thus, the chaff box and burner tray require much more attention if a fair quantity of Sumatra is roasted, but almost no cleaning if you are roasting decaf. 8.2 Weight Loss: The green weight IN minus the roasted weight OUT divided by the green weight equals the percentage of weight loss. Example: 15 lbs. IN minus 12.75 lbs. OUT = 2.25 lbs. = 15% weight loss 15 lbs. green The weight loss is a good indicator of the degree of roast. For example, take a coffee that has a 15% weight loss. Such variables as humidity, how the coffee was stored and ambient air temperature, will affect the weight loss. It may go up or down 1 % from day to day or month to month, but you should always see 1.5% +/- 1 %. If, after a few months, you start to see the weight loss moving to 16-17%, the roast is gradually getting darker. On the other hand, if the weight loss starts to drop down to 13-14%, the roast is getting lighter. 8.3 Roasting Times: Roasting times for a particular roast are also important. This may explain why the weight loss is different from the last time a particular coffee was roasted (the longer the roast, the higher the weight loss) even if the color is the same. Longer roast times and cooling times are also indicators that the airflow passages may be plugging up. Roast times are also important to calculate total times on the roaster. 8.4 Total Time: Total time on the roaster is very important as it directly relates to the servicing/cleaning needs of the roaster. 8.5 Comments: This is a good place for notations about techniques required for particular coffees or any type of comment that you feel is important. It may also be wise to note the weather of the day as climatic and elevation conditions vary and will affect the way some coffees roast. It is useful to note any changes in the way the roaster performs. This will be helpful in diagnosing future problems with the roaster. 8.6 Cleaning and Servicing: Use this column of the Log for what, when and who serviced the roaster. 23 Date Type of Coffee Green Wt. IN (Lbs.) Roasted Wt. OUT (Lbs.) Percentage Weight Loss (see note) Roasting Time (Minutes) Time Totals Comments Cleaning & Service Schedule Accumulated Time Totals Accumulated Time Totals • The green weight IN nunus roasted weight OUT divided by green weight IN = percentage of weight loss. Example: 15 lbs IN minus 12.75 lbs OUT = 2.25 lbs + 15 = 15% weight toss. TABLE B - DIEDRICH ROASTING & CLEANING LOG NOTE: THE SERVICING OF THE ROASTER IS EXTREMELY IMPORTANT. THE ROASTING AND CLEANING LOG WILL INDICATE ABOUT WHEN AND HOW OFTEN THE MACHINE NEEDS TO BE SERVICED. DO NOT TAKE THE SIGNIFICANCE OF THE ROASTING AND CLEANING LOG LIGHTLY! This completes the roasting and cleaning log procedure. 24 9.0 CLEANING - See Table C 9.1 General - Keeping your roaster and its exhaust ducting clean, from inside the roaster to its termination outside the building, is of utmost importance. Failure to do so will create a SEVERE FIRE HAZARD. Accumulated chaff and oil residues are extremely flammable. Poor airflows can result in a build-up of flammable gases in the roaster as well as the exhaust ducting. Residue also insulates the ducting from within, resulting in higher internal duct temperatures. It is vitally important that all qualified operators of the roaster understand that A DIRTY AIR FLOW SYSTEM INCREASES THE RISK OF A FIRE. Any restriction of airflow anywhere in the system (including exhaust ducting) will create a "snowball" effect of residue/creosote build-up in all airflow passages. This build-up directly affects the performance and efficiency of the roaster. To prevent excessive residue build-up, the airflow system requires periodic cleaning. Establish a cleaning schedule (see Table C) that is proportional to the amount of coffee roasted, taking into consideration the type of coffee and the degree of roast, as well as the climatic conditions. Most of the information in Table C is available from the data gathered in the Roasting and Cleaning Log, Table B. The seasonal climate of the region in which the roaster is used will greatly affect the amount of cleaning required. A moist, humid climate requires more frequent cleaning of the roaster than a hot, dry climate. A moist, cold climate creates severe condensation as will those coffees with excessive moisture. The moisture will adhere to the roaster's internal components and exhaust duct causing build-up to accumulate faster. The types of coffees and degree of roast will also influence the amount of cleaning required. Some geographic regions are known for their dark roasted coffees. With darker roasts, more oils come to the surface of the bean, which in turn contributes to more oil in the exhaust smoke. The oily smoke adheres to all surfaces it comes in contact with. Thus, if more coffee is roasted dark rather than light, more frequent cleaning is required. Natural or unwashed coffees (i.e., Indonesians) have much more chaff on the bean than washed (i.e., Central and South American) coffees. Thus, if more unwashed coffees are roasted than washed coffees, the chaff box, burner tray, and cooling bin require more frequent cleanings. 25 0 •x uS i o W sc •® L N d u o o • • • Check See Note 2 ve w • • w A • • • n N0 . W o g set • to 3 � a W w g4P • •z n , 0 w ;'r� • • y 2 0 W C4 • V2 Pr r' N °' T b a` r- C' ' s.o, a tewr a; Cr. co O� a: as ^O a'; Exhaust Ducting - See Note 3 9.11 (from Roaster to outside vent) Clean residue, remove chaff Cleaning Items Inside / Outside Roaster General clean-up, remove chaff Lower Compartments General clean-up, remove chaff Dtum Chaff Tray General clean-up, remove chaff All Compartments Thorough cleaning Cooling Bin a. General clean-up b. Remove & clean screen Blower - Impeller / Housing Clean Impeller - See Note 2 Chaff Collector Duct Clean & remove chaff 26 n a 0 a •- 1 A Aare a) n•;-*0 o . e o a .? 'e `o a. y 4 .11! Q U L..E N'd. g o g) 1 II j) 0 1 cb E I r; 0 P4 W W aomm a •° W • yob � �4 a O • t* G 00 d. h V 61 a • N 2-a0.Wogy • I., fl.0,yA N eta a aOa •o al C0 O y 0 '�" d0 {a y 4al 7 N a y 1""• PO 1.4 a� o v ao y ;Zsti_a a 4 • u 73 0 O I a 0 . .0 v 74 la. c.,• ♦+ 3cos 8E. .vos°9..—4 N 9.1 Continued from page 25 Decaf coffee has almost no chaff on the exterior of the bean so if a fair quantity of decaf is roasted light, the chaff box will require very little cleaning. Decafs are usually roasted dark and oily, so duct cleaning will require more attention. In reading this, you will understand why the Roasting and Cleaning Log (see Table B) is very important. 9.2 DAILY BASIS - Spend about five minutes to do a general cleaning, inside and out, checking for residue build-up. After every four hours of roasting, remove the chaff from the lower compartments (see Paragraph 9.6). To maintain sanitary standards and general appearance, clean and polish the outside surfaces of the roaster (see Paragraph 9.12) on a regular basis. Before leaving the roaster at the end of the roasting day, clean and remove the chaff from the lower compartments to reduce potential fire hazard. 9.3 AFTER EVERY 12 HOURS of continuous roasting, remove the chaff and broken beans from the drum chaff tray (see Paragraph 9.7) located directly under the drum. 9.4 EVERY TWO WEEKS or less, clean the cooling bin to retain cooling efficiency (see Paragraph 9.8). 9.5 AFTER 60 HOURS OF ROASTING or once a month, do a thorough cleaning of all compartments. Do a service check of all components in the roaster including the blower impeller (see Paragraph 9.9). AFTER 150 HOURS OF ROASTING, clean the collector duct (see Paragraph 9.10). The first three 40 hour cleaning cycles should include checking the tension of the drum drive chain. 9.6 LOWER COMPARTMENTS These compartments collect the chaff from the roast. Clean out the chaff after every four hours of roasting and before leaving roaster at the end of the roasting day. The compartments with access doors are located under the cooling bin and under the drum area. Inspect for smoldering chaff. Extinguish with water (a small spray bottle is handy). Use a vacuum cleaner and a putty knife to remove COOLED chaff from compartments. Thoroughly clean compartment areas and corners as well as the inside surfaces of the access doors and panels 9.7 DRUM CHAFF TRAY Clean out broken beans and chaff collected from the roasting drum tray daily. The tray is located directly under the drum and burners. Access is through burner access doors on each side of the roaster, above the control panel. Keep clean by vacuuming or sweeping 27 chaff before it exceeds a depth of/a". Use care in cleaning around pilot gas lines and electrode leads. A bent gas line can hamper burner ignition. 9.8 COOLING BIN - Also see paragraph 9.12. For cooling efficiency and to prevent fire hazard, the area below the screen must be cleaned along with the lower compartments after every four hours of roasting. The area under the cooling bin is accessible from the chaff box door. When chaff and oil build-up below the screen becomes excessive, chaff will pass through the exhaust ducting. Clean the wire brushes of the agitator assembly. At least every six months, remove the screen from the bin and thoroughly clean both sides of the screen. TO REMOVE SCREEN (see Figure 7): A. Lift agitator assembly from gearbox drive shaft. B. Remove two screws to detach U-shaped slider retaining plate. C. Remove two screws to detach screen from crossbar support assembly. Remove five screws to remove screen retainer strap. The two rear screws are accessible by removing the panel opposite the controls. Lift out screen to clean. D. Before reassembling in reverse order, clean the agitator assembly brushes and return arms. 9.9 BLOWER IMPELLER Clean impeller and its housing after every 60 hours of operation, or more often if residue exceeds 1/8" (.3 cm) build-up. The impeller blades should be removed and thoroughly cleaned to retain balance. This also allows access to the blower housing for cleaning. A slight imbalance caused by residue on blades will cause vibration and uneven wear on blower motor bearings. Cleaning frequency will be influenced by bean moisture content as well as ambient air moisture. 28 TO CLEAN: A. Open access door at lower right rear of roaster. B. Remove both thumbscrews and remove impeller cover assembly. C. Remove the impeller set screws and pull the impeller from the motor shaft. D. Use putty knife to clean off residue from impeller and housing. Use industrial strength liquid cleaner to scrub aluminum impeller (do not use oven cleaner). 9.10 CHAFF COLLECTOR DUCT - see Figure 2. Clean after 150 hours of roasting if residue build-up exceeds 1/8" (.3 cm) thickness. TO CLEAN: A. Remove rear upper cover panel. B. Remove chaff collector duct cover. C. Scrape clean the duct and cover. Care must be taken not to damage the vacuum sensor tube. This tube should also be checked for any restrictions. If damage is found, remove. D. While chaff collector panel is removed, check the tension on drum drive chain (see paragraph 10.6). 9.11 ROASTER EXHAUST DUCTING - see Figure 5 A professional chimney sweep or company experienced in cleaning industrial or restaurant equipment that is subject to heavy tar and/or oily build-up must do the cleaning of the exhaust ducting. Make sure that the company is properly licensed and bonded. Improper cleaning can result in a fire. Every month, check the ducting from the roaster to the outside of the building for residue build-up. If residue thickness exceeds 1/8" (.3 cm) build-up in the elbows or the exhaust cap on the roof, the ducting must be cleaned. Even if residue build-ups do not exceed 1/8" (.3 cm) per year, clean system annually in order to prevent the accumulated residue from baking on surfaces, making it impossible to clean. Excessive build-up of residue will have an adverse effect on the airflow and the efficient performance of the roaster. The exhaust cap, elbows or Y-fittings tend to collect residue faster than the straight exhaust sections, thus requiring more frequent cleaning. Coffee residue is just as flammable as wood stove creosote, so proper cleaning is of the utmost importance. Fire prevention cannot be stressed enough! 29 9.12 GENERAL CLEANING - see Figures 1 & 2 Outside painted surfaces can be cleaned with a mirror glaze (Maguire's Mirror Glaze is recommended and available at most paint stores or Plexiglas shops). Use of a mirror glaze (rather than a wax -based cleaner) prevents the paint from becoming hazy, a result of roasting heat on the paint. The view windows, chute and agitator assembly (in cooling bin) are easier to clean while they are still warm from roasting heat. For polishing brass or stainless parts, use only a polishing compound made for these types of metals. This completes the roaster cleaning procedure. 10.0 MAINTENANCE - See Table D CAUTION: ALWAYS DISCONNECT ROASTER AT ELECTRICAL SOURCE (at circuit breaker or safety shut-off switch) BEFORE SERVICING MOTORS OR MOVING COMPONENTS. 10.1 SUGGESTED HAND TOOLS Note: (one each) to be available for cleaning and maintenance: TOOLS REQUIRED: LUBRICANTS REQUIRED: Allen wrench set Combination wrench set, 5/16, 3/8, 7/16, 1/2, 9/16, 5/8 Fire Extinguishers, Dry chemical or carbon dioxide, two or more (refer to paragraph 2.7) Water Hose Phillips 3-inch screwdriver #2 Slotted screwdriver, 3-inch Nut driver, 5/16-inch Grease gun (cartridge type) Wire brush Small spray bottle Putty knife (flexible) Kitchen knife Vacuum Cleaner (reversible airflow) 30 USDA H1 High Temperature Food Grade Grease (AVAILABLE ONLY FROM DIEDRICH CONN'BE ROASTERS) SAE20 non -detergent oil or sewing machine oil WD-40 spray lubricant TABLE D Service Item See Paragraph Service Period Blower motor, oil. 10.2 Every 6 months. Roasting Drum Drive Chain, oil and adjust 10.5, 10.6 Every 6 months Roasting Drum Bearings, lubricate 10.7 20 hours roasting Burner & Drum Chaff Tray, Access Doors, lubricate hinges, clean 10.8 Every 6 months Agitator Brush Assembly, adjust 10.10 As required Air flow Control Handle, lubricate 10.11 Every 6 months 10.2 BLOWER MOTORS Bearings should be oiled every six months, with sewing machine or light oil. For access, open lower left cover panel. On control panel, set blower switch to "OFF". Locate the two plugs, one on each end of motor. Apply 2-3 drops oil. Do not over -lubricate. 10.3 AGITATOR MOTORS Sealed motor. No service required. 10.4 DRUM MOTORS - See Figure 6 Sealed motor. No service required. 10.5 ROASTING DRUM DRIVE CHAIN - See Figure 2 Oil every six months with SAE20 non -detergent or sewing machine oil. For access, remove rear upper and lower cover panels. At control panel, set drum switch to "OFF". and turn off power at main electrical control panel. Apply 4-5 drops of oil to chain at various intervals. Do not over -lubricate. WARNING - KEEP FINGERS, HAIR AND LOOSE CLOTHING CLEAR OF MOVING CHAIN AND SPROCKETS. While chain is still accessible, check chain adjustment. Correct chain adjustment is achieved when there is 3/4 to 1-inch (1.9 — 2.5 cm) of slack in the chain loop when squeezed together mid way between the two sprockets. 31 10.6 ROASTING DRUM DRIVE CHAIN ADJUSTMENT - See Figure 2 With the drum motor turned "OFF" and roaster disconnected at electrical source, the chain can be adjusted. Loosen the drum motor mounting bolts and firmly push down on the motor until its weight draws the slack out of the chain. Use wrench to tighten the mounting bolts securely to prevent a loose engagement of chain and motor sprocket. When tightening bolts, be sure motor remains in a level, horizontal position. With a new machine the drum drive chain may need to be adjusted several times to compensate for the initial stretching of the chain. After completing the first 40-hour cleaning, check the tension of the chain and adjust accordingly. The first three 40 hour cleaning cycles should include checking the tension of the drum drive chain. 32 ATTACHED TO ROASTER FRAME WITH r=--r-r- 4 EACH REO'D. ROASTER FRAME 4 EACH REQUIRED SPROCKET tt j - (410 -11 fi V\ il FIGURE 6 - DRUM MOTOR 33 ROASTER REAR VIEW 0 2 ) ct zQ OJ F-2 0) z 0 �1- z� CA _J LY � c3z rr LYOIL CO 00 22 W W I- I- U (J) CY CY VIEW A -A LOOKING OUTBOARD 10.7 FRONT AND REAR DRUM BEARING — See Figures 1 & 2 Bearings should be lubricated every 20 operating hours, NOT roasting time. Operating time is the time the roaster is turned "ON" until it is turned "OFF". Use only H1 High Temperature Food Grade Grease. Hardware store or automotive types of grease can be toxic and are not to be used in the proximity of food products. Lubrication is best done upon finishing the day's roasting while the roaster is still warm at 250 F (121 C). To lubricate the front bearing, attach grease gun to bearing fitting. Bring operating temperature to approximately 250 F (121 C). With drum rotating, use grease gun to inject 2-3 pumps of grease into the bearing fitting. Before lubricating the rear bearing STOP THE DRUM FROM ROTATING. Insert the grease gun fitting WITH BOTH HANDS CLEAR OF CHAIN AND SPROCKET. Start the drum rotating. Inject 2-3 pumps of grease into the bearing fitting. STOP THE DRUM FROM ROTATING. Remove grease gun and wipe off excess grease. WARNING: Keep fingers, hair and loose clothing clear of moving chain and sprockets. 10.8 BURNER & DRUM CHAFF TRAY ACCESS DOORS - See Figures 1 & 2. Lubricate both sides of door hinges every six months. Spray with WD-40 spray lubricant. Afterward wipe both doors and adjacent surfaces clean. Doors provide access to clean or service burners, pilot igniter electrodes and drum chaff tray. 10.9 AGITATOR DRIVE SHAFT COUPLINGS There are two couplings. One at the front of the agitator assembly connected to the gear box and one at the back of the assembly connecting it to the motor shaft. These couplings have set crews holding keys in keyways to keep the assembly turning smoothly. The set screws should be checked every six months to make sure they do not come loose and allow the keys to slip. 10.10 AGITATOR BRUSH ASSEMBLY ADJUSTMENT To adjust, loosen setscrews in the agitator arm. Push brush down until brush bristles slightly touch the cooling bin screen. Tighten setscrews, being careful to not over - tighten. 10.11 AIR FLOW CONTROL HANDLE Lubricate every six months with high temperature grease. 10.12 COOLING BIN - See Figure 7. Reference: Paragraph 9.8. 34 To remove cooling bin assembly from Roaster frame: A. Open lower chaff compartment door to gain access to the universal coupling located under cooling bin. B. Using an alien wrench, loosen the two setscrews in the coupling connecting the gearbox and the drive shaft. Slide coupling along drive shaft to detach latter from gearbox shaft. C. From cooling bin's topside of screen, remove the 1/4-20 x 2 1/4-inch long phillips mounting screws that attach the cooling bin to the frame of the roaster. D. Lift and tilt up and outward to remove the entire cooling bin assembly from roaster frame. To reassemble cooling bin: A. Tilt and lower cooling bin to seat over the screw holes in frame of roaster. It is helpful to use a pair of small pins (diameter of screws) to align the holes in the screen and through to the holes in frame of roaster. Install the mounting screws. Before tightening, have all screws partially threaded into the frame of the roaster. B. Align drive shaft so the flat surfaces on the gearbox and shaft are aligned. Reposition coupling on drive shaft to shaft on gearbox. Tighten the two setscrews. This completes the maintenance instructions. 35 SCREEN RETAINER STRAP THREADED HOLE IN ROASTER FRAME r SCREEN AGITATOR ASSY. w/. \ II 11111 PHILLIPS MOUNTING SCREW - 4 REQ. KEY COOLING BIN # CROSS FRAME GEAR BOX -4A- • DRIVE SHAFT FROM AGITATOR MOTOR- SEE Fig. 10 COUPLING FIGURE 7 - REMOVAL OF THE COOLING BIN 36 COOLING BIN ASSY. (includes AGITATOR .ASSY & GEAR BOX) LOWER CHAFF COMPARTMENT STRUCTURE TO AFTERBURNER{ 1'4 • 10 3SY1-1(1310KIS - 09 / 05 N A011 atACkl INflQi 101116 31111A5 —ES L AGi' I 31[11% atiawa } TO AGITATOR MOTOR } TO BLOWER c4 ) TO DRUM M 5 COMMON z 44 a, 0 O 14 cri 0 C1311 0• 4 0 ✓ Z3 1 i _ti 1 111 I —I-- . _i_ • c., c 1 ei 1 : — › 5 > • '•1 :.1-7] i g i Fi Li., L._ 0 < < ...)_. 3 I I ! I 1; • I I.- -i I I: L-- • . — . . — .. —11 j i 1 r 1 i EVE) Wild i I i i ...... .411,.........=,...7.,,, rzT ..........••••om,.....1 ; to• . Id . . II .bd '1194"ti " • /a . 4. . ......J q Li27 z 8 z k-4 Tr' C1311 .11.11-1,11 z 1- 2 1011itia)NOLLIND11121a3N011 IILY44HAYLIL111/111 311 h'1011.3A ce—N—T-- IR7-12-24 GAS SUPPLY GAS SHUT-OFF VALVE li WIRING TO IGNITION CONTROL UNIT COW 1- G W f i PILOT SPARK ELECTRODE I ir FLAME SENSOR Tf-- -- J BURNER MAIN GAS FLAME CONTROL PILOT GAS �C FIGURE 9 - GAS SYSTEM, BASIC 38 WIRING (ORANGE) TO IGNITION CONTROL UNIT 11. FIRE CONTROL - READ CAREFULLY AND PRACTICE!!! Roaster Fire Checklist For IR-Series Coffee Roasters 1. Turn the gas shut-off valve on the gas supply line to the roaster to the "OFF" position. 2. Turn the Blower Motor "OFF" on the Roaster's Control Panel. 3. Identify the location of the fire Roasting Drum - go to step 4. Cooling Bin/Below Cooling Bin Screen - go to step 5. Blower Compartment/Ducting - go to step 6. Chaff Collection Compartment - go to step 7. Under the Roasting Drum - go to step 8. Electrical Panel/Motors - go to step 9. 4. Roasting Drum Fire. Warning! Do not discharge coffee alto cooling bin. Exposure to fresh oxygen will accelerate the fire. Locate Water Spray bottle and CO2 Fire Extinguisher. Turn the Drum Motor "ON" at the control panel. Remove Sample Trowel and spray water into the sample trowel tube, if unable to proceed to next step. Remove the Aluminum funnel and pull up on the Hopper Handle. Spray water into the hopper. If water does not extinguish the fire, repeat the process using the CO2 fire extinguisher. This procedure will insert the flame retardant into the roasting drum and should put out the fire. Repeat if necessary. Fire is out of control. Disconnect main power supply and call 911 or Fire Department and evacuate all personnel to a safe area away from fire and smoke. Fire is completely extinguished, proceed to Step-10. 39 5. Cooling Bin Fire/Below Cooling Bin Screen Turn the Blower and "OFF" on Control Panel. Locate water spray bottle or CO2 Fire Extinguisher. Ensure Agitator is "ON" at the Control Panel. Discharge water or CO2 liberally over the whole cooling bin surface area while the coffee is agitating. Check for pockets of fire or smoldering coffees and extinguish again if necessary. Fire is out of control. Disconnect main power supply and call 911 or Fire Department and evacuate all personnel to a safe area away from fire and smoke. Fire is completely extinguished, and then proceed to Step-10. 6. Blower Compartment or Ducting Fire Locate CO2 Fire Extinguisher Turn the Blower "OFF" on Control Panel. Very Carefully open the blower compartment door. Discharge a liberal amount of CO2 into the Blower Compartment. Repeat if required. Fire is out of control. Disconnect main power supply and call 911 or Fire Department and evacuate all personnel to a safe area away from fire and smoke. Fire is completely extinguished, and then proceed to Step-10. 7. Chaff Collection Department Turn the Blower "OFF" on Control Panel. Locate water spray bottle and CO2 Fire Extinguisher. Very Carefully open the Chaff Collection Compartment Door. Discharge a liberal amount water or CO2 into the Chaff Collection Compartment. Repeat if required. Fire is out of control. Disconnect main power supply and call 911 or Fire Department and evacuate all personnel to a safe area away from fire and smoke. Fire is completely extinguished, then proceed to Step-10. 8. Under the Roasting Drum Turn all switches "OFF" at the Control Panel. Locate CO2 Fire Extinguisher. Open side panel Door. Discharge CO2 under the drum that should quickly extinguish any fire in this area. 40 Do not use water in this area Repeat if required. Fire is out of control. Disconnect main power supply and call 911 or Fire Department and evacuate all personnel to a safe area away from fire and smoke. Fire is completely extinguished, then proceed to Step-10. 9. Electrical Motors or Electrical Control Panel Disconnect power at main supply; i.e., unplug at outlet or flip circuit breaker at main electrical control panel to "OFF". Locate and discharge CO2 Fire Extinguisher. Repeat if required. Fire is out of control. Disconnect main power supply and call 911 or Fire Department and evacuate all personnel to a safe area away from fire and smoke. Fire is completely extinguished, then proceed to Step-10. 10. Post Fire Evaluation Completely evaluate all areas for physical damage. For fires that affected electrical components have a certified electrician evaluate the damage. For fires that affected any gas components have a certified gas technician evaluate for damage. Thoroughly clean all areas of your roaster. The majority of fires are caused by a dirty system. Residue and debris buildup is a fuel source. CO2 evaporates quickly. However, we recommend wiping down all surfaces affected with a clean rag. For drum fires roast 2 to 3 full batches of coffee and throw the coffee away. Contact Diedrich Manufacturing Tech Support at 1-877-263-1276 to order parts or for general trouble shooting assistance. Notes: 1. Recommend laminating and posting this checklist near the Roaster. 2. Practice these procedures regularly 3. Do not PANIC. Panic contributes to a situation getting out of control 41 THIS PAGE LEFT INTENTIONALLY BLANK PERMIT COORD COPY PLAN REVIEW/ROUTING SLIP PERMIT NUMBER: M15-0060 DATE: 07/09/15 PROJECT NAME: JOE'S GARAGE COFFEE SITE ADDRESS: 1025 INDUSTRY DR X Original Plan Submittal Revision # before Permit Issued Response to Correction Letter # Revision # after Permit Issued DEPARTMENTS: KNG P rill's Building Division Public Works n Fire Prevention Structural n Planning Division Permit Coordinator 0 PRELIMINARY REVIEW: Not Applicable (no approval/review required) DATE: 07/14/15 Structural Review Required REVIEWER'S INITIALS: DATE: APPROVALS OR CORRECTIONS: DUE DATE: 08/11/15 Approved Corrections Required Approved with Conditions n Denied (corrections entered in Reviews) (ie: Zoning Issues) Notation: REVIEWER'S INITIALS: DATE: Permit Center Use Only CORRECTION LETTER MAILED: Departments issued corrections: Bldg ❑ Fire ❑ Ping ❑ PW ❑ Staff Initials: 12/18/2013 PERMIT COORD COPY PLAN REVIEW/ROUTING SLIP PERMIT NUMBER: M15-0060 DATE: 06/02/15 PROJECT NAME: JOE'S GARAGE COFFEE SITE ADDRESS: 1025 INDUSTRY DR X Original Plan Submittal Response to Correction Letter # Revision # before Permit Issued Revision # after Permit Issued DEPARTMENTS: raw 6-4- IC Bing Division C Public Works ❑ ANA /a, G-11- Fire Prevention Structural Planning Division Permit Coordinator PRELIMINARY REVIEW: Not Applicable ❑ (no approval/review required) REVIEWER'S INITIALS: DATE: 6/04/2015 Structural Review Required DATE: APPROVALS OR CORRECTIONS: DUE DATE: 7/2/2015 Approved Corrections Required IT/ (corrections entered in Reviews) Notation: Approved with Conditions Denied (ie: Zoning Issues) REVIEWER'S INITIALS: DATE: Permit Center Use Only CORRECTION LETTER MAILED: tc Departments issued corrections: Bldg Fire ❑ Ping ❑ PW ❑ Staff Initials: Iv ivigizm3 City of Tukwila REVISION SUBMITTAL Department of Community Development 6300 Southcenter Boulevard, Suite #100 Tukwila, Washington 98188 Phone: 206-431-3670 Web site: http://www.TukwilaWA.gov Revision submittals must be submitted in person at the Permit Center. Revisions will not be accepted through the mail, fax, etc. Date: June-25-2015 Plan Check/Permit Number: M15-0060 ❑ Response to Incomplete Letter # El Response to Correction Letter # 1 ❑ Revision # after Permit is Issued Revision requested by a City Building Inspector or Plans Examiner Project Name: JOE'S GARAGE COFFEE Project Address: 1025 INDUSTRY DRIVE Contact Person: Engr: Marek Gruszecki Phone Number: 2 5 3- 7 9 6- 5 8 51 Summary of Revision: 1.) The Roaster was relocated from 885 Industry drive, Tukwila 98188 2.) See attached Owners Installation manual 3.)Make-up Air will be provided from the 5800sft 20ft high opn warehouse 4.) See attached detail on M5.01 5.) Please refer to M2.01 Roof Plan DIVED OW OF MKWRA In :'n 9 2015 PERl43T CE Sheet Number(s): "Cloud" or highlight all areas of revision including date of revisAon Received at the City of Tukwila Permit Center by: Entered in TRAKiT on W1Permit CenteATemplates\FormsBevision Submittal Form.doc In order to better expedite your resubmittal, a 'Revision Submittal Sheet' must accompany every resubmittal. I have enclosed one for your convenience. Corrections/revisions must be made in person and will not be accepted through the mail or by a messenger service. If you have any questions, I can be reached at 206-433-7165. Sincerely, WA? Rachelle Ripley Permit Technician File No. M15-0060 63nn.Cnuthrantor Rnulovnrd .Cuito 'non • Tukwila Wnchinatnn 9R1RR • Phnno 7nFi_d31_3F7n • Fnr 7/1A-431.3# 6 City of Tukwila Department of Community Development June 09, 2015 KAYLENE NELSON 1221 2ND AVENUE N KENT, WA 98032 RE: Correction Letter # 1 MECHANICAL Permit Application Number M15-0060 JOES GARAGE COFFEE - 1025 INDUSTRY DR Dear KAYLENE NELSON, Jim Haggerton, Mayor Jack Pace, Director This letter is to inform you of corrections that must be addressed before your development permit can be approved. All correction requests from each department must be addressed at the same time and reflected on your drawings. I have enclosed comments from the following departments: BUILDING - M DEPARTMENT: Allen Johannessen at 206-433-7163 if you have questions regarding these comments. • (GENERAL NOTE) PLAN SUBMITTALS: (Min. size 11x17 to maximum size of 24x36; all sheets shall be the same size. New revised plan sheets shall be the same size sheets as those previously submitted.) (If applicable) All Structural Drawings and structural calculations sheets to be stamped (original signed wet stamp, not copied) by Washington State licensed architect, structural engineer or civil engineer. (BUILDING REVIEW NOTES) 1. Please specify where the roaster was relocated from. 2. Provide manufactures installation manual for the roaster with associated equipment and fans. Information shall indicate UL listings and shall show how the equipment is seismically secured. Coffee roasters have a history of catching fire. Therefore the ducts shall be required to be constructed in the same manner as a Type I duct and special inspected in the same way. Provide details for the duct materials and construction. Include specifications for the building construction, particularly where the duct penetrates the roof. Contact the fire department for any additional requirements. (2012 IMC 506.3, 511.1.3, 917.1, & IFGC 305.1) 3. Show source for providing makeup air. (IMC 510.5.5) 4. Ducts shall be supported at intervals not exceeding 10 feet. Provide details for duct supported inside the room. (IMC 510.9) 5. Provide dimensions to show the equipment on the roof is located at or more than 10 feet from the roofs edge. Otherwise guards shall be required. Please address the comments above in an itemized format with applicable revised plans, specifications, and/or other documentation. The City requires that two (2) sets of revised plan pages, specifications and/or other documentation be resubmitted with the appropriate revision block. 6 OO.Snuthcenter Rnulevnrd ,Suite #100 • Tukwila Wnchinatnn 9R1RR • Phnno 206-431-3670 • Far 706-431-366' City of Tukwila Department of Community Development 2/2/2016 KAYLENE NELSON 1221 2ND AVENUE N KENT, WA 98032 RE: Permit No. M15-0060 JOES GARAGE COFFEE 1025 INDUSTRY DR Dear Permit Holder: Allan Ekberg, Mayor Jack Pace, Director In reviewing our current records, the above noted permit has not received a final inspection by the City of Tukwila Building Division. Per the International Building Code, International Mechanical Code, Uniform Plumbing Code and/or the National Electric Code, every permit issued by the Building Division under the provisions of these codes shall expire by limitation and become null and void if the building or work authorized by such permit has not begun within 180 days from the issuance date of such permit, or if the building or work authorized by such permit is suspended or abandoned at any time after the work has begun for a period of 180 days. Your permit will expire on 3/16/2016. Based on the above, you are hereby advised to: 1) Call the City of Tukwila Inspection Request Line at 206-438-9350 to schedule for the next or final inspection. Each inspection creates a new 180 day period, provided the inspection shows progress. -or- 2) Submit a written request for permit extension to the Permit Center at least seven(7) days before it is due to expire. Address your extension request to the Building Official and state your reason(s) for the need to extend your permit. The Building Code does allow the Building Official to approve one extension of up to 180 days. Hit is determined that your extension request is granted, you will be notified by mail. In the event you do not call for an inspection and/or receive an extension prior to 3/16/2016, your permit will become null and void and any further work on the project will require a new permit and associated fees. Thank you for your cooperation in this matter. Sincerely, YJo()Irit l�/ �101 Rachelle Ripley Permit Technician File No: M 15-0060 1 6300 Southcenter Boulevard Suite #100 • Tukwila, Washington 98188 • Phone 206-431-3670 • Fax 206-431-3665 HERMANSON COMPANY LLP Page 1 of 3 Horne Inicio en Espanol Contact Search L&I A-Z .Index Help N1y Secure 1: &I Safety Claims & Insurance Workplace Rights Trades & Licensing 0 Washington state Department of Labor & Industries HERMANSON COMPANY LLP Owner or tradesperson Principals NICOLAISEN, KNUT H, PARTNER/MEMBER BROCK, DANIEL L, PARTNER/MEMBER FOX, DEAN M, PARTNER/MEMBER HENGEL, STEPHEN A, PARTNER/MEMBER DYCKMAN, KENNETH A, PARTNER/MEMBER ROBINETT, PAUL J, PARTNER/MEMBER HERMANSON, RICHARD L, PARTNER/MEMBER ALMON, KEVIN, PARTNER/MEMBER (End: 08/05/2010) MACDONALD, JAMES, PARTNER/MEMBER (End: 08/05/2010) Doing business as HERMANSON COMPANY LLP WA UBI No. 602 004 844 1221 2ND AVE N KENT, WA98032-2945 206-575-9700 KING County Business type Limited Liability Partnership Governing persons CORP HERMANSON LLC HERMANSON GROUP; License Verify the contractor's active registration / license / certification (depending on trade) and any past violations. Construction Contractor License specialties GENERAL License no. HERMACLOO5BJ Effective — expiration 01/11/2000— 08/25/2016 Bond ................. WESTERN SURETY CO Bond account no. 929381801 Active. Meets current requirements. $12,000.00 Received by L&I Effective date 12/01/2005 01/01/2006 Expiration date Until Canceled https://secure.lni.wa.gov/verify/Detail.aspx?UBI=602004844&LIC=HERMACL005BJ&SAW= 7/28/2015 A AC ACH ACT AD ADD'L AFF AFG AHU ALUM AMP/AMPS AP ARCH BC BDD BF BHP BLDG BOD BOP BOT BS BTU BTUH CAP CC CD CDWR CDWS CFM CHWR CHWS CLG COL CONC COND CONN CONT CONTR COORD COP CT CU CW DB DDC DEFL DEG DIA DMPR DN DWG EXH EA EAT EC EER EF EFF EL ELEC/ELECT EMCS ENT EQUIP ESP EWT EXIST EXH F FAC FD FDC FF FIC FIO FLA FLEX FLR FOB FOIC FOS FOT FP FPM FSD FT FUT FV G GA GALV GC GPM GRD GWB HD HORIZ HP HR HSPF HT HWTG HWR HWS HX HZ IBC ICW ID MECHANICAL ABBREVIATIONS AMPS AIR CONDITIONING AIR CHANGES PER HOUR ACOUSTICAL CEILING TILE ACCESS DOOR ADDITIONAL ABOVE FINISHED FLOOR ABOVE FINISHED GRADE AIR HANDLING UNIT ALUMINUM AMPERAGE ACCESS PANEL ARCHITECT BEADED COLLAR BACKDRAFT DAMPER BELOW FLOOR BRAKE HORSEPOWER BUILDING BOTTOM OF DUCT BOTTOM OF PIPE BOTTOM BIRD SCREEN / BLACK STEEL BRITISH THERMAL UNIT BRITISH THERMAL UNITS PER HOUR CAPACITY CONTROLS CONTRACTOR CEILING DIFFUSER/CONDENSATE DRAIN CONDENSER WATER RETURN CONDENSER WATER SUPPLY CUBIC FEET PER MINUTE CHILLED WATER RETURN CHILLED WATER SUPPLY CEILING COLUMN CONCRETE CONDENSATE CONNECT/CONNECTED/CONNECTION CONTINUOUS/CONTINUATION CONTRACTOR COORDINATE COEFFICIENT OF PERFORMANCE COOLING TOWER CUBIC/CONDENSER UNIT DOMESTIC COLD WATER/CONDENSER WATER DUCTBOARD/DRY BULB/DECIBEL DIRECT DIGITAL CONTROL DEFLECTION DEGREE/DEGREES DIAMETER DAMPER DOWN DRAWING EXHAUST EACH ENTERING AIR TEMPERATURE EGGCRATE GRILLE/END CAP/ELEC CONTRACTOR ENERGY EFFICIENT RATING EXHAUST FAN EFFICIENCY ELEVATION ELECTRICAL/ELECTRIC ENERGY MANAGEMENT CONTROL SYSTEM ENTERING EQUIPMENT EXTERNAL STATIC PRESSURE ENTERING WATER TEMPERATURE EXISTING EXHAUST FAHRENHEIT FIRE ALARM CONTRACTOR FIRE DAMPER FIRE DEPARTMENT CONNECTION FINISHED FLOOR FURNISHED AND INSTALLED BY CONTRACTOR FURNISHED AND INSTALLED BY OWNER FULL LOAD AMPS FLEXIBLE FLOOR FLAT ON BOTTOM FURNISHED BY OTHERS, INSTALLED BY CONTRACTOR FLAT ON SIDE FLAT ON TOP FIRE PROTECTION FEET PER MINUTE FIRE/SMOKE DAMPER FOOT/FEET FUTURE FACE VELOCITY GRILLE GAUGE/GALLON GALVANIZED GENERAL CONTRACTOR GALLONS PER MINUTE GRILLE/REGISTER/DIFFUSER GYPSUM WALL BOARD HEAD HORIZONTAL HORSEPOWER HOUR HEATING SEASONAL PERFORMANCE FACTOR HEIGHT HIGH WALL TRANSFER GRILLE HOT WATER RETURN HOT WATER SUPPLY HEAT EXCHANGER HERTZ INTERNATIONAL BUILDING CODE INDUSTRIAL COLD WATER INSIDE DIAMETER/DIMENSION E EER MC N N WG PLV KW LAT LB/LBS LF/LIN FT LPG LPS LVG LWA LWG LWT MAX MAU MBH MCA MD MFR MISC MIN MPS MT MTD MUW NA NC NG/NGAS NIC NO NPW N-R OA/OSA OBD OD PCF PD PH POC P/PRESS PSI PSIG QTY R RA RD/RND REF REQ RESID RF RG RL RPM RS S SA SAT SD S/D S_C SEER SENS SL SM SPEC SO SOG SP SF SS STRUC TA TEMP TBD TOD TOS TOT TSP TSTAT TYP UH UNO V VD VEL VERT VFD VOL W WB WG W/ W/O W/SF WSEC NVERT ELEVATION NTEGRATED ENERGY EFFICIENCY RATIO NTERNATIONAL MECHANICAL CODE NCHES NCHES WATER GAUGE NTEGRATED PART LOAD VALUE KILOWATTS LEAVING AIR TEMPERATURE POUND/POUNDS LINEAL FOOT/FEET LIQUID PROPANE GAS LOW PRESSURE STEAM LEAVING SOUND POWER RATING LEVEL (IN DB) LOW WALL GRILLE LEAVING WATER TEMPERATURE MAXIMUM MAKE UP AIR UNIT 1000 BRITISH THERMAL UNITS/HOUR MINIMUM CIRCUIT AMPACITY MOTORIZED DAMPER MANUFACTURER MISCELLANEOUS MINIMUM/MINUTE MEDIUM PRESSURE STEAM MOUNT MOUNTED MAKE-UP WATER NOT APPLICABLE NORMALLY CLOSED/NOISE CRITERIA NATURAL GAS NOT IN CONTRACT NORMALLY OPEN/NUMBER NON -POTABLE WATER NON-RESIDENTIAL OUTSIDE AIR OPPOSED BLADE DAMPER OUTSIDE DIAMETER/DIMENSION POUNDS PER CUBIC FOOT PRESSURE DROP PHASE POINT OF CONNECTION PRESSURE POUNDS PER SQUARE INCH POUNDS PER SQUARE INCH GAUGE QUANITY RETURN GRILLE/RELOCATED/RETURN RETURN AIR ROUND REFERENCE REQUIRED RESIDENTIAL RELIEF REFRIGERANT DISCHARGE GAS REFRIGERANT LIQUID REVOLUTIONS PER MINUTE REFRIGERANT SUCTION SUPPLY SUPPLY AIR SATURATION/SUPPLY AIR TEMPERATURE SMOKE DETECTOR SLIP & DRIVE CONNECTION SEATTLE CODE SEASONAL ENERGY EFFICIENCY RATING SENSIBLE SOUND LINED SHEETMETAL SPECIFICATION SCREENED OPENING SLAB ON GRADE STATIC PRESSURE SQUARE FEET STAINLESS STEEL STRUCTURAL TRANSFER AIR TEMPERATURE/TEMPORARY TO BE DETERMINED TOP OF DUCT TOP OF STEEL/TOP OF SLAB TOTAL TOTAL STATIC PRESSURE THERMOSTAT TYPICAL UNIT HEATER UNLESS NOTED OTHERWISE VOLT VOLUME DAMPER VELOCITY VERTICAL VARIABLE FREQUENCY DRIVE VOLUME WRAPPED DUCT WET BULB WATER GAUGE WITH WITHOUT WATTS PER SQUARE FOOT WASHINGTON STATE ENERGY CODE MECHANICAL LEGEND 10X10 ,10X10 ..1OX10;;; ,1OX10 111 -1OX10 10X10 10X10 bloco (JD 100 c�I S12X1000J b12X100 RECT SUPPLY AIR DUCT UP/TOWARD RECT SUPPLY AIR DUCT DN/AWAY RECT EXHAUST OR RETURN DUCT UP/TOWARD RECT EXHAUST OR RETURN DUCT DN/AWAY ROUND DUCT - UP/TOWARD ROUND DUCT - DN/ AWAY FLATOVAL DUCT - UP/ TOWARD FLATOVAL DUCT - DN/ AWAY i-1008 DUCT OVERLAP 100 Tom, BOOT TAP 100 -1 R/D_ 11 (s) OM -V16X16SL s CD1-100 80 T T'STAT/TEMP SENSOR HUMIDITY SENSOR 0 SMOKE DETECTOR sP STATIC PRESSURE SENSOR k i I z o z z z z z z ® z z z z ® z z-CHWS /CHWR-5 RL/RS-5 z--NG-5 z-- LPG -s z-CDWS /CDWR-s 2-HWS/HWR-s z- COND -5 z-- FOV -5 FOS /FOR-S RDG-s 45' TAP VOLUME DAMPER RISE(R) & DROP(D) TRANSITION TURNING VANES/SPLITTERS DUCT MOUNTED SMOKE DETECTOR BACK DRAFT DAMPER FLEXIBLE DUCT AIR FLOW (FORCED AIR) COMBINATION FSD FIRE DAMPER SMOKE DAMPER MOTOR OPERATED DAMPER ACCESS DOORS SOUND TRAP FLEX CONNECTION ACOUSTICALLY LINED DUCT (SL) FABRIC DUCT CLEARANCE SUPPLY AIR DIFFUSER (WITH CORE BLANKOFF) CEILING RETURN, TRANSFER OR EXHAUST AIR GRILLE SLOTTED DIFFUSER (PLAN VIEW) REVISION CLOUD & TRIANGLE ROUND DUCT SYMBOL FLATOVAL DUCT SYMBOL DEGREES SYMBOL POINT OF CONNECTION GRD TAG IDENTIFIER = TYPE-CFM SIZE CARBON DIOXIDE SENSOR co CARBON MONOXIDE SENSOR EXISTING DUCTWORK DEMO DUCTWORK WALL -MOUNTED GRILLE PIPE ELBOW UP PIPE ELBOW DN DIRECTION OF FLOW DIRECTION OF SLOPE DOWN PLUG OR CAP PRESS REDUCING ASSEMBLY SOLENOID VALVE PUMP CHILLED WATER SUPPLY/RETURN REFRIGERANT LIQUID/SUCTION NATURAL GAS LIQUID PROPANE GAS CONDENSER WATER SUPPLY/RETURN HEATING WATER SUPPLY/RETURN CONDENSATE FUEL OIL VENT FUEL OIL SUPPLY/RETURN REFRIGERANT DISCHARGE GAS MINIMUM PIPE INSULATION LAST UPDATED: i na/.yinciuc '-O/1/ 1l)/14 FLUID DESIGN OPERATING TEMP °F INSULATION CONDUCTIVITY NOMINAL PIPE DIAMETER (INCH) CONDUCTIVITY RANGE MEAN TEMP RATING °F <1 1 TO <1-1/2 1-1/2 TO <4 4 TO <8 >8 HEATING SYSTEMS (STEAM, CONDENSATE, HYDRONIC HOT WATER, DOMESTIC HOT WATER) >350 0.32-0.34 250 4.5 5.0 5.0 5.0 5.0 251-350 0.29-0.32 200 3.0 4.0 4.5 4.5 4.5 201-250 0.27-0.30 150 2.5 2.5 2.5 3.0 3.0 141-200 0.25-0.29 125 1.5 1.5 2.0 2.0 2.0 105-140 0.21-0.28 100 1.0 1.0 1.5 1.5 1.5 DOMESTIC COLD WATER AND HORIZONTAL RAIN LEADERS TO FIRST VERTICAL RAIN LEADER 40-60 0.21-0.27 75 0.5 0.5 1.0 1.0 1.0 COOLING SYSTEMS (CHILLED WATER, BRINE AND REFRIGERANT, WATERSIDE ECONOMIZER SYSTEMS)** 40-60 0.21-0.27 75 0.5 0.5 1.0 1.0 1.0 <40 0.20-0.26 75 0.5 1.0 1.0 1.0 1.5 NOT REQUIRED FOR STRAINERS, CONTROL VALVES & BALANCING VALVES ASSOCIATED WITH PIPING 1" OR LESS IN DIA. ** TYPICAL CONDENSER WATER PIPE IN NON -ECONOMIZER SYSTEMS DOES NOT REQUIRE INSULATION MECHANICAL GENERAL NOTES 1. WORK SHALL CONFORM TO APPLICABLE CODES AND REGULATIONS, INCLUDING, BUT NOT LIMITED TO THE 2012 IBC, 2012 WSEC, & 2012 IMC. 2. DIMENSIONS ARE TO FACE OF STUD, CONCRETE, OR MASONRY UNLESS NOTED OTHERWISE. 3. DO NOT SCALE DRAWINGS. DIMENSIONS GOVERN. 4. VERIFY EXISTING CONDITIONS, DIMENSIONS, DETAILS, ETC. NOTIFY ENGINEER OF ANY DISCREPANCIES PRIOR TO PROCEEDING WITH WORK. 5. WHEN CONSTRUCTION DETAILS ARE NOT SHOWN OR NOTED FOR ANY PART OF THE WORK, DETAILS SHALL BE THE SAME AS FOR OTHER SIMILAR WORK. IF ADDITIONAL QUESTIONS REMAIN, CONTACT THE ENGINEER PRIOR TO PROCEEDING. 6. ALL STRUCTURAL OPENINGS AND PLATFORMS SHALL BE PROVIDED BY THE GENERAL CONTRACTOR UNLESS NOTED OTHERWISE. 7. DUCT SEALING AND CONSTRUCTION TO MEET SMACNA AND ENERGY CODE REQUIREMENTS. UNLESS OTHERWISE NOTED, LOW PRESSURE DUCTWORK (DOWNSTREAM OF VAV BOXES, CONSTANT VOLUME AC SYSTEMS, TOILET EXHAUSTS, ETC.) TO MEET 2" CONSTRUCTION STANDARDS WITH SEAL CLASS C. MEDIUM PRESSURE DUCTWORK (UPSTREAM OF VAV BOXES, HIGH VELOCITY EXHAUSTS, ETC) TO MEET 4" CONSTRUCTION STANDARDS WITH SEAL CLASS A. DUCT RISERS IN SHAFTS WITH DAMPERED PENETRATIONS TO MEET 6" CONSTRUCTION STANDARDS WITH SEAL CLASS A. 8. ALL CEILING DIFFUSERS ARE 4-WAY THROW UNLESS NOTED OTHERWISE. 9. ALL DUCT DIMENSIONS ARE CLEAR INSIDE DIMENSIONS AFTER LINING HAS BEEN ACCOUNTED FOR. 10. OUTSIDE AIR INTAKES ON ALL AIR HANDLING UNITS SHALL BE 10 FEET AWAY FROM ANY FUEL BURNING EQUIPMENT OR 3 FEET BELOW ANY PLUMBING VENT OR EXHAUST OUTLET WITHIN 10 FEET 11. ALL AIR ECONOMIZERS SHALL BE CAPABLE OF THE FOLLOWING: - 0% TO 100% OF THE DESIGN SUPPLY AIR - CONTROLLED BY A CONTROL SYSTEM DETERMINING IF THE OUTSIDE AIR CAN MEET PART OR ALL OF THE BUILDING COOLING LOADS. - INTEGRATED TO PROVIDE PARTIAL COOLING EVEN WHEN MECHANICAL COOLING IS REQUIRED. 12. OUTSIDE AIR INTAKE, RELIEF, AND EXHAUST OPENINGS SHALL BE EQUIPPED WITH MOTORIZED (OR GRAVITY DAMPERS PER EXCEPTIONS IN C403.2.4.4) WHICH CLOSE AUTOMATICALLY WHEN SYSTEM IS OFF OR UPON POWER FAILURE. 13. THE CONTROL SYSTEM SHALL BE 7-DAY PROGRAMMABLE, CAPABLE OF BEING SET FOR SEVEN (7) DIFFERENT DAY TYPES PER WEEK, AND CAPABLE OF A DEADBAND SETTING OF AT LEAST 5'F (1OT FOR RESIDENTIAL BETWEEN THE HEATING AND COOLING SETPOINTS. AHU CONTROL SYSTEM SHALL INCLUDE A MICROPROCESSOR AND BE CAPABLE OF RESETTING SUPPLY AIR TEMPERATURES BY REPRESENTATIVE BUILDING LOADS. 14. RECORD DRAWINGS OF THE ACTUAL INSTALLATION SHALL BE PROVIDED TO THE BUILDING OWNER WITHIN 90 DAYS OF THE DATE OF SYSTEM ACCEPTANCE PER THE WASHINGTON STATE ENERGY CODE. AN OPERATING MANUAL AND MAINTENANCE MANUAL SHALL BE PROVIDED TO THE BUILDING OWNER. ALL HVAC SYSTEMS SHALL BE BALANCED AND A WRITTEN BALANCING REPORT SHALL BE PROVIDED TO THE OWNER. HVAC CONTROL SYSTEMS SHALL BE TESTED TO ENSURE THAT THEY OPERATE IN ACCORDANCE WITH APPROVED PLANS. A PRELIMINARY COMMISSIONING REPORT OF TEST PROCEDURES AND RESULTS SHALL BE PREPARED PRIOR TO ISSUANCE OF A FINAL CERTIFICATE OF OCCUPANCY. A COMPLETE FINAL COMMISSIONING REPORT OF TEST PROCEDURES AND RESULTS SHALL BE PROVIDED TO THE OWNER. COMMISSIONING, SYSTEM BALANCING, RECORD DRAWINGS AS REQUIRED PER THE WASHINGTON STATE ENERGY CODE C408. 15. MECHANICAL SYSTEMS SHALL COMPLY WITH SEISMIC RESTFAINT REQUIREMENTS OF THE BUILDING CODE SMACNA AND ASCE 7. ALL LIFE SAFETY OR HAZARDOUS MATERIAL RELATED SYSTEMS SHALL BE DEEMED AN Ip=1.5 FOR RESTRAINT METHODS OR AS NOTED ON THE DRAWINGS. REFER TO CODES FOR INSTALLATION REQUIREMENTS AND EXCEPTIONS BASED ON SIZING, WEIGHTS AND MOUNTING HEIGHTS. 16. PROVIDE EARTHQUAKE RESTRAINTS FOR HVAC EQUIPMENT AS REQUIRED BY SMACNA SEISMIC RESTRAINT MANUAL, SEISMIC HAZARD B. WIRES FOR CEILING SYSTEM ETC. SHALL NOT BE HUNG OFF HVAC EQUIPMENT OR HVAC EQUIPMENT SUPPORTS. 17. PROVIDE FIRE AND COMBINATION FIRE/SMOKE DAMPERS WHERE SHOWN ON PLANS AND WHERE REQUIRED PER CODE. 18. ALL PIPING PENETRATIONS THROUGH RATED ASSEMBLIES SHALL BE SEALED WITH AN UL APPROVED FIRE CAULKING. 19. SMOKE DETECTORS PROVIDING AUTOMATIC SHUTDOWN SHALL BE PROVIDED FOR HVAC EQUIPMENT DELIVERING IN EXCESS OF 2000 CFM [INCLUDING MULTIPLE UNITS DUCTED INTO COMMON DISTRIBUTION OR RETURN, WITH AN AGGREGATE SUPPLY GREATER THAN 2000 CFM] OR EACH STORY OF RETURN SYSTEMS OVER 15,000 CFM IN A MULTI -STORY INSTALLATION, PER CODE. SMOKE DETECTORS SHALL BE FIC (ELEC) UNO. POWER -WIRING AND INTERLOCK TO FIRE ALARM SYSTEM BY ELECTRICAL CONTRACTOR AS APPLICABLE. 20. MECHANICAL ACCESS PANELS SHALL BE PROVIDED BY MECHANICAL CONTRACTOR AND INSTALLED BY GENERAL CONTRACTOR. 21. ALL MOTOR STARTERS NOT SHOWN IN EQUIPMENT SCHEDULES SHALL BE FURNISHED AND INSTALLED BY ELECTRICAL CONTRACTOR. MOTOR EFFICIENCIES TO MEET OR EXCEED CODE MINIMUM. 22. FOR ALL "SEALED AIR TIGHT" SHAFTS OR ROOMS, THE FOLLOWING SHALL OCCUR: -ALL VERTICAL JOINTS & CORNERS INSIDE THE SHAFT SHALL BE PROVIDED WITH A CONTINUOUS SEAL FOR THE LENGTH OF THE JOINT, (BY GC). - TOP AND BOTTOM WALL TRACKS SHOULD BE CAULKED ALONG THEIR ENTIRE LENGTH (BY GC). - ANY FLOOR DECKING PERPENDICULAR TO THE SHAFT SHALL BE CAULKED (BY GC). ))FILLING WITH ROCK WOOL IS NOT ACCEPTABLE - USE PENETRATIONS T909.50OFTTHES2012 CONSTRUCTION ALDLUOWABLEKLEAAKAGE I AREA, FO'LLOWINGATHEBGUIDEELINDES ON BOTH STAIR SHAFT CONSTRUCTION. -ALL DOORS SHALL BE PROVIDED WITH TIGHT FITTING GASKETS, AND OPEN AGAINST THE DIRECTION OF ROOM/SHAFT PRESSURE. 23. MAXIMUM LENGTH OF FLEXIBLE DUCT SHALL BE 12 FEET. REFER TO INSTALLATION DETAILS FOR SUPPORT REQUIREMENTS. FLEXIBLE DUCT FLAME SPREAD RATING SHALL BE < 25 AND SMOKE DEVELOPED RATING SHALL BE < 50. USE FLEXIDUCT MODEL G-KM FOR LOW AND MEDIUM PRESSURE APPLICATIONS OR APPROVED EQUAL. 24. LOCATION AND DETAILS OF EQUIPMENT DUCT ROUTING AND CONNECTIONS ARE APPROXIMATE. COORDINATE FINAL LOCATIONS WITH OTHER TRADES. INSTALL IN ACCORDANCE WITH APPROVED SUBMITTALS AND DETAIL DRAWINGS WHEN APPLICABLE. 25. FOR RESIDENTIAL INSULATION ON DUCTWORK AND PIPING SEE ENERGY CODE CHAPTER R403. 26. ELECTRICAL METERING OF SYSTEMS AS REQUIRED BY ENERGY CODE SECTION C409 IS BY ELECTRICAL. THE ELECTRICAL DESIGN & CONTRACTOR TEAM WILL FURNISH THE NECESSARY ELECTRICAL DISTRIBUTION AND METERING COMPONENTS - SEE ELECTRICAL DRAWINGS. THE MECHANICAL CONTRACTOR WILL FURNISH A BUILDING MANAGEMENT SYSTEM CAPABLE OF COLLECTING AND STORING THE INFORMATION. A PERMANENT AND VISIBLE DISPLAY IS TO BE PROVIDED FOR EACH BUILDING, READILY ACCESSIBLE TO OPERATION AND MANAGEMENT PERSONNEL MINIMUM DUCT INSULATION LAST UPDATED 01/10/14 DUCT TYPE DUCT LOCATION IN HEATED AND MECHANICALLY COOLED DUCT SYSTEM INSULATION R-VALUE REMARKS SUPPLY & RETURN NOT WITHIN CONDITIONED SPACE, INSIDE BUILDING R-8 1,2,3 OUTSIDE AIR WITHIN CONDITIONED SPACE, INSIDE BUILDING SEE NOTES 4 & 5 1,2,3,4,5 SUPPLY & RETURN NOT WITHIN CONDITIONED SPACE: INSIDE BUILDING R-6 1,2 SUPPLY AIR <55° OR >105° WITHIN CONDITIONED SPACE R-3.3 1,2 DRAWING INDEX SHEET NO. SHEET TITLE CURRENT REVISION M0.00 LEGEND, ABBREVIATIONS, GENERAL NOTES, & SHEET INDEX - HVAC M2.01 1ST FLOOR & ROOF PLANS - HVAC M5.01 BUILDING SECTION & DETAILS - HVAC APN NUMBER 2523049071 LEGAL DESCRIPTION POR SE 1/4 SEC 26 & OF SW 1/4 SEC 25 DAF- BEG 1/4 COR COMMON TO ABOVE SECTIONS TH S 02-22-22 W 1319.75 FT TH N 88-12-32 W 92.45 FT TH S 01-47-28 W 21 FT TO TPOB TH S 01-47-28 W 453.35 FT TO POC RGT RAD 397.24 FT ARC DIST 174.56 FT C/A 25-10-37 TH S 26-58-05 W 50 FT TH S 88-12-32 E 769.01 FT TH N 01-47-28 E 667.59 FT TH N 88-12-32 W 710 FT TO TPOB LESS UP RR OPER R/W VICINITY MAP NO SCALE 1 REFER TO ENERGY CODE SECTION C403.2.7 FOR FURTHER REQUIREMENTS 2 INSULATED COOLED DUCTS REQUIRED A VAPOR RETARDER (PERM < 0.5) AND SEALED JOINTS 3 WEATHERPROOF BARRIER REQUIRED AROUND DUCTWORK TO MAINTAIN WATER TIGHTNESS 4 INSULATE OUTSIDE AIR DUCTS TO BUILDING EXTERIOR WALL LEVEL PER ENERGY CODE SECTION: C403.2.7.1..l14111, CONNECTED TO EQUIPMENT SERVED OR TO THE CODE REQUIRED SHUTOFF DAMPER (THEN R-6 FOR REST OF REVISIONS INSTALLATION) OR HEATING & COOLING EQUIPMENT No changes shalt be made to th^ 9oope of work without prior apAro' -t of 5 R-7 CAN BE USED IN LIEU OF BUILDING ENVELOPE INSULATION LEVEL IF: Tukwila Building Division DEDICATED OUTSIDE AIR SYSTEM AND LESS THAN 2,800 CFM SUPPLY AIR NcI'r z: R�Visions will require a new p''.3 submittal e additional plan rev', t c3. E MAP It No. M Plan 1O IIIV approval I$ to Iff0I$ and omissions. Approval of construction documents does not authorize the violation of any . , , ;" • Code or ordinance. Receipt of approved Field Copy and BY: Date I I< City of Tukwila BUILDING DIVISION SEPARATE PERMIT ct Mccit:::nical 'Electrical , 'Piumbing ''Gas Piping City of Tukwila t UILDING DIVISION CORRECTION poto RECEIVED CITY OF TUKWILA JUL 092015 PERMIT CENTER ISSUE FOR PERMIT OD Hermanson Hermanson Company LLP 1221 2nd Avenue North Kent, Washington 98032 Tel: (206) 575-9700 Fax: (206) 575-9800 www.hermanson.com Contractor Reg #: HERMACLOO5BJ JOE'S GARAGE COFFEE GAS AND FLUE PIPE 1025 INDUSTRY DRIVE, BLDG 33 TUKWILA, WA 98188 Revisions _ 07/03/15 MIG PERMIT CORRECTION _ 05/29/15 MIG ISSUE FOR PERMIT No. Date By Description Design Design Team MIG Drawn FVP Checked DTN Scale AS NOTED Drawing Number C-0530-06601 Project Number 14-15-06601 REVIEVVEJJ FOR 05 29 15 APPROVED 1 13. City of Tukwila 3lJ L I C' I`� �'lt:� 4 t -�/ BBREVIATIONS, GENERAL NOTES & SHEET INDEX - HVAC MO.00 DN RELOCATED ROASTER BY OTHERS 2"G DN TO COFFEE RASTER (96,000 BTUH) AND AFTER BURNER (1,200,000 BTUH) EACH EQUIPED WITH INDMDUAL SHUT—OFF VALVE AND VENT —LESS PRV. "LPG CONNECTION AT ROSTER 2" LPG CONNECTION AT AFTERBURNER 160 AL-29-4C FLUE FROM AFTERBURNER UP THRU ROOF W/ CAP & THIMBLE (SIMILAR TO ATTACHED —BEING RE —LOCATED) WAREHOUSE NEW 2" MID PRESSURE GAS MAIN TOTAL LENGTH (LFT) =200 FT GAS CARING CAPACITY 2" PIPE AT 3 PSI = 10,900,000 BTUH (BASED ON 2009 IFGC TABLE 402.4) CONNECTED LOAD (BTUH): 1,296,000 BTUH OFFICE 2 MID PRESS GAS MAIN DN 1ST FLOOR PLAN - HVAC SCALE: 1/8" _ 1 DN �— I 160 AL-29-4C FLUE FROM AFTERBURNER. FOR INSTALLATION, SEE DETAIL r.. i DN ROOF PLAN - HVAC SCALE: 1/8" = 1'-0" NEW METER BY PSE SCALE: 8"=1 3' 5' 10' 25' St.. Bowl irt o r°' 's.. KEY PLAN SCALE: NONE . RECEIVED CITY OF TUKWILA JUL 09 2015 PERMIT. CENTER ISSUE FOR PERMIT Hermanson Hermanson Company LLP 1221 2nd Avenue North Kent, Washington 98032 Tel: (206) 575-9700 Fax: (206) 575-9800 www.hermanson.com Contractor Reg #: HERMACLOO5BJ JOE'S GARAGE COFFEE GAS AND FLUE PIPE 1025 INDUSTRY DRIVE, BLDG 33 TUKWILA, WA 98188 Revisions _ 07/03/15 MIG PERMIT CORRECTION 05/29/15 MIG ISSUE FOR PERMIT No. Date By Description Design Drawn Design Team MIG FVP Checked DTN Scale AS NOTED Drawing Number C-0530-06601 Project Number 14-15-06601 Issue Date REVIEWED FOR APPROV -1 n 1 JUL 1 3 2015 City of Tukwila I00:� 05/29/15 °& ROOF PLANS - HVAC M2.01 17'-6• APPROX. N CO SENSOR PROVIDED AND INSTALLED BY OWNER FIRE EXTINGUISHER • • • CO2 FIRE EXTINGUISHER BY OWNER • RELOCATED ROASTER (BY OWNER) POSITVE PRESSURE VENT STACK 16" RD AL-29-4C FOR INSTALLATION, SEE DETAIL n BUILDING SECTION NOT TO SCALE ROOF FINISHED FLOOR 20 GA. FLASHING 2X2 NAILER 16 GA. SGEET METAL CURB RUN ROOFING MEMBRANE UP ROOF CURB AND OVER TOP (BY G.C.) / THIMBLE BRACKET UPPER STACK TO DISCHARGE DUCT CLAMP AROUND DUCT W/ CAULKED JOINT IF ABOVE FLASHING GUY WIRE SWAY BRACING PER SMACNA ANGLE IRON SUPPORT (AS REQUIRED) WELDED CORNER SEAMS INSULATION (BY G.C.) CANT STRIP (BY G.C.) / / / SHEET METAL DUCT RAIN -PROTECTED EXHAUST STACKHEAD DETAIL M5.01 NOT TO SCALE KEEP FINAL DUCT JOINT BELOW FLASHING FOR WEATHER PROTECTION WHERE POSSIBLE 16 GA. SGEET METAL CURB RUN ROOFING MEMBRANE UP ROOF CURB AND OVER TOP (BY G.C.) THIMBLE w SWAY BRACING AND DUCT SUPPORT PER SMACNA INSULATION (BY G.C.) CANT STRIP (BY G.C.) AL-29-4C POSITIVE PRESSURE VENT STACK (T" EXHAUST SUPPORT DETAIL M5.01 NOT TO SCALE RECEIVED CITY OF TUKWILA JUL 09 2015 PERMIT CENTER Hermanson Company LLP 1221 2nd Avenue North Kent, Washington 98032 Tel: (206) 575-9700 Fax: (206) 575-9800 www.hermanson.com Contractor Reg #: HERMACLOO5BJ JOE'S GARAGE COFFEE GAS AND FLUE PIPE 1025 INDUSTRY DRIVE, BLDG 33 TUKWILA, WA 98188 Revisions 07/03/15 MIG 05/29/15 MIG No. Date By PERMIT CORRECTION ISSUE FOR PERMIT Description Design Design Team MIG Drawn FVP Checked DIN Scale AS NOTED Drawing Number C-0530-06601 Project Number 14-15-06601 Issue Date 05/29/15 REViE1g-UC FE D I. 'ODE COMMIPLI/C APPROVE JUL 1 3 2015 City oi; Tukwila BUILDING DIVISION G SECTION ETAILS VAC ISSUE FOR PERMIT