Changes

== Safety ==

== Safety ==

* Never run a roast unattended!

* '''Never run a roast unattended!'''

* Do not roast anything other than green coffee beans. Roasting beans that already have been roasted is a fire hazard.

* Do not roast anything other than green coffee beans.  

* Roasting beans that already have been roasted is a fire hazard.

* Minimum and maximum load are 1 - 3.5 lbs green beans.

* Minimum and maximum load are 1 - 3.5 lbs green beans.

* Make sure the chaff collector has adequate space. Empty it regularly.

* Make sure the chaff collector has adequate space. Empty it regularly.

* Do not operate without the water connected, the valve on, and the hose not kinked.

* Do not operate without the water connected, the valve on, and the hose not kinked.

* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is bad. A power outage during a roast is bad. The roast should be allowed to complete.

* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.

* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans immediately dumped into the cooling hopper. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans.

* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by presding the lever open. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-5 minutes after roast.

* A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this in case of a bean fire in the chamber.

* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''

* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.

* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.

* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.

* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.

* The front external parts of the roaster get very hot in operation.

* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.

* Do not use the roaster for high volume commercial production.

* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==

== List of Currently Authorized Users ==