[{"data":1,"prerenderedAt":202},["ShallowReactive",2],{"guides-sl-SI-batch-scheduling-for-roasters":3},{"kind":4,"guide":5,"categorySlugs":194},"guide",{"key":6,"slug":6,"category":7,"order":8,"schema":9,"title":10,"seoTitle":11,"description":12,"excerpt":13,"published":14,"updated":14,"readingMinutes":15,"cover":16,"related":19,"body":43,"faq":110,"products":117,"sources":126,"locale":127,"sourceHash":128,"translated":129,"paths":130,"slugMap":138,"categorySlug":193},"batch-scheduling-for-roasters","running",16,"Article","Načrtovanje serij: pomembno je, v kakšnem vrstnem redu pražite","Načrtovanje serij za pražarje kave","Kako načrtovati praženje serij: ogrevanje, protokol med serijami, prehod od svetlega do temnega, decaf, aromatizirane serije, velikost serije in pretok.","Prva serija dneva, razmik med serijami in vrstni red kav se vsi spremenijo, kako se praženje izkaže. Praktičen pristop k zaporedju pražarskega dne za doslednost in pretok.","2026-10-09",6,{"figure":17,"kicker":18},"Serija 1","Načrtovanje",[20,28,36],{"key":21,"slug":21,"category":7,"title":22,"excerpt":23,"readingMinutes":24,"updated":14,"cover":25},"roastery-production-planning","Načrtovanje proizvodnje: od naročil do seznama praženja","Načrt praženja odgovarja na štiri vprašanja: kaj je naročeno, kaj je že praženo, koliko zelena kava potrebujete po izgubi pri praženju in koliko serij se prilega v teden. Metoda, korak za korakom.",7,{"figure":26,"kicker":27},"Načrt","Proizvodnja",{"key":29,"slug":29,"category":30,"title":31,"excerpt":32,"readingMinutes":24,"updated":14,"cover":33},"roast-profiling-for-consistency","quality","Osnove profiliranja praženja za doslednost, ne le okus","Profil je recept, ki ga lahko ponovi vsak, ki je usposobljen. Poslovna vrednost profiliranja ni ena popolna serija, temveč enaka dobra serija vsak teden v katerem koli izmeni.",{"figure":34,"kicker":35},"RoR","Profiliranje",{"key":37,"slug":37,"category":30,"title":38,"excerpt":39,"readingMinutes":15,"updated":14,"cover":40},"development-time-and-roast-logging","Čas razvoja in beleženje praženja: poslovni primer","Vsaka serija, ki je niste zabeležili, je serija, ki je ne morete ponoviti, razložiti ali izboljšati. Kaj zabeležiti, kako se čas razvoja prilega in koliko denarja in časa prihranijo dobri zapisi.",{"figure":41,"kicker":42},"DTR","Beleženje praženja",[44,46,48,50,52,54,56,77,79,81,101,103],{"p":45},"Bobnasti pražilec shranjuje toploto v svojem bobnu, svoji zračni poti in svojem telesu. Prva serija hladnega jutra se obnaša drugače kot peta serija, in pražilec, ki je ves dan pražil temne mešanice, daje svetli mešanici drugačen začetek. Načrtovanje ohranja te razlike majhne in predvidljive.",{"h2":47},"Segrevanje in prva serija",{"p":49},"Segrejte pražilec dovolj dolgo, da boben in telo dosežeta stabilno temperaturo, nato pogosto izvedite žrtveno ali začinjalno serijo, ali pa najprej uporabite odpuščajočo kavo. Zabeležite segrevanje v dnevniku serij, da lahko prvo pravo serijo primerjate z drugimi.",{"h2":51},"Protokol med serijami",{"p":53},"Doslednost čez dan izhaja iz vračanja pražilca v enako stanje pred vsakim polnjenjem: enaka temperatura polnjenja, enak čas mirovanja in enaka nastavitev pretoka zraka. Zapišite to in se tega držite. Mnogi pražilci uporabljajo fiksno število minut pri določeni temperaturi med serijami.",{"h2":55},"Zaporedje dneva praženja",{"table":57},{"head":58,"rows":61},[59,60],"Načelo","Zakaj",[62,65,68,71,74],[63,64],"Skupina po kavi","Manj preklapljanj in primerljive serije ena za drugo.",[66,67],"Svetloba pred temo","Temni praženci puščajo več olj in dima v sistemu; svetlejše kave po njih prevzamejo manj.",[69,70],"Decaf pri določeni točki","Decaf se obnaša drugače in ga ne smete mešati v hladilni posodi z običajno kavo; očistite pred in po.",[72,73],"Aromatizirana kava traja, če sploh","Aromatizatorji se lahko prenesejo; uporabite ločeno opremo in temeljito očistite.",[75,76],"Vzorčna pečenja na koncu","Potrebujejo drugačno nastavitev in ne smejo motiti ritma proizvodnje.",{"h2":78},"Velikost serije in pretok",{"p":80},"Pečarji delujejo najbolje znotraj razpona svoje nazivane zmogljivosti. Zelo majhne obremenitve v velikem bobnu je težko nadzorovati; prenapolnitev upočasni pečenje in hlajenje. Mnogi pečarji delujejo pri približno 50 % do 90 % nazivane zmogljivosti. Cikel serije, ki traja približno 12 do 16 minut, vključno z obremenitvijo in spustom, je pogost, zato je tri do štiri serije na uro praktična načrtovana številka. Izmerite svoje.",{"chart":82},{"type":83,"title":84,"suffix":85,"decimals":86,"items":87,"note":100},"bars","Pečeni izhod na uro pri štirih serijah, glede na velikost obremenitve"," kg",1,[88,91,94,97],{"label":89,"value":90},"5 kg pražilec pri 4 kg naboj",13.6,{"label":92,"value":93},"12 kg pražilec pri 10 kg naboj",34,{"label":95,"value":96},"15 kg pražilec pri 12 kg naboj",40.8,{"label":98,"value":99},"30 kg pražilec pri 25 kg naboj",85,"Aritmetični primer, ki predpostavlja štiri serije na uro in 15% izgubo teže pri praženju. Dejansko število obratov je odvisno od vaše naprave, kave in profila.",{"h2":102},"Konec dneva",{"checklist":104,"title":109},[105,106,107,108],"Izkupite in očistite zbiralnik za lupine","Zabeležite zadnjo serijo in morebitne napake","Ohladite pražilec po postopku proizvajalca, preden izklopite ventilatorje","Preverite načrt za jutri in zelena kava tehtana, kjer je to mogoče","Zapiranje.",[111,114],{"q":112,"a":113},"Zakaj je moja prva serija dneva drugačna?","Pražar še ni dosegel toplotne ravnotežja. Segrevajte dlje, uporabite dosleden protokol med serijami in razmislite o sezonski seriji.",{"q":115,"a":116},"Koliko serij lahko pražim na uro?","Običajno tri do štiri pri konvencionalnem bobenskem pražarju, odvisno od dolžine profila in hlajenja. Izmerite svoj čas cikla.",[118,122],{"target":119,"label":120,"note":121},"page:roasting","Naročene seznami praženja.","Dnevne serije v zaporedju, s težo polnjenja.",{"target":123,"label":124,"note":125},"page:factory","Dnevniki serij z obremenitvijo in temperaturami spuščanja","Primerjajte serijo eno s serijo osem na zaslonu.",[],"sl-SI","03b7cbcb423b32f9","machine",{"en-US":6,"en-GB":6,"de-DE":131,"es-ES":132,"es-419":133,"fr-FR":134,"it-IT":135,"ja-JP":6,"pt-BR":136,"nl-NL":137,"el-GR":6,"fi-FI":6,"et-EE":6,"lv-LV":6,"lt-LT":6,"sk-SK":6,"sl-SI":6,"pt-PT":136},"chargenplanung-fuer-kaffeeroester","programacion-de-tandas-de-tueste","programacion-de-lotes-de-tueste","ordonnancement-des-fournees-de-torrefaction","programmazione-delle-tostate","programacao-de-lotes-de-torra","batchplanning-voor-koffiebranders",{"how-to-start-a-coffee-roasting-business":139,"coffee-roastery-business-plan":140,"coffee-roastery-startup-costs":141,"roastery-premises-and-planning-permission":142,"register-a-food-business-as-a-coffee-roaster":143,"haccp-plan-for-coffee-roasters":144,"insurance-for-coffee-roasters":145,"business-structure-for-a-roastery":146,"how-to-price-wholesale-coffee":147,"retail-coffee-pricing":148,"gross-margin-per-kg":149,"roastery-cash-flow":150,"staffing-a-roastery":151,"roastery-production-planning":21,"batch-scheduling-for-roasters":6,"roast-loss-and-shrinkage":152,"roastery-stock-control":153,"choosing-a-coffee-roaster":154,"gas-vs-electric-coffee-roasters":155,"new-vs-used-coffee-roaster":156,"buying-a-used-coffee-roaster-checklist":157,"importing-a-coffee-roaster":158,"afterburners-and-roaster-emissions":159,"roastery-extraction-and-ventilation":160,"commercial-coffee-grinders-for-roasteries":161,"coffee-packing-lines-and-heat-sealers":162,"coffee-roaster-maintenance-schedule":163,"leasing-vs-buying-roastery-equipment":164,"how-to-buy-green-coffee":165,"green-coffee-importers-vs-direct-trade":166,"importing-green-coffee-into-the-uk":167,"green-coffee-contracts-and-incoterms":168,"green-coffee-samples-and-sample-roasting":169,"grading-and-cupping-green-coffee":170,"green-coffee-moisture-and-density":171,"storing-green-coffee":172,"green-coffee-landed-cost":173,"selling-wholesale-coffee-to-cafes":174,"cafe-wholesale-account-terms":175,"coffee-subscription-business":176,"selling-coffee-online":177,"selling-coffee-at-markets-and-events":178,"private-label-coffee":179,"b2b-coffee-pricing-tiers":180,"coffee-labelling-uk":181,"allergens-for-coffee-roasters":182,"vat-on-coffee":183,"coffee-traceability":184,"food-safety-records-for-roasters":185,"roast-profiling-for-consistency":29,"coffee-roastery-qc-programme":186,"production-cupping-protocol":187,"development-time-and-roast-logging":37,"coffee-roasting-software-buyers-guide":188,"when-to-buy-a-second-roaster":189,"contract-roasting":190,"hiring-a-head-roaster":191,"multi-site-roastery":192},"how-to-start-a-coffee-roasting-business","coffee-roastery-business-plan","coffee-roastery-startup-costs","roastery-premises-and-planning-permission","register-a-food-business-as-a-coffee-roaster","haccp-plan-for-coffee-roasters","insurance-for-coffee-roasters","business-structure-for-a-roastery","how-to-price-wholesale-coffee","retail-coffee-pricing","gross-margin-per-kg","roastery-cash-flow","staffing-a-roastery","roast-loss-and-shrinkage","roastery-stock-control","choosing-a-coffee-roaster","gas-vs-electric-coffee-roasters","new-vs-used-coffee-roaster","buying-a-used-coffee-roaster-checklist","importing-a-coffee-roaster","afterburners-and-roaster-emissions","roastery-extraction-and-ventilation","commercial-coffee-grinders-for-roasteries","coffee-packing-lines-and-heat-sealers","coffee-roaster-maintenance-schedule","leasing-vs-buying-roastery-equipment","how-to-buy-green-coffee","green-coffee-importers-vs-direct-trade","importing-green-coffee-into-the-uk","green-coffee-contracts-and-incoterms","green-coffee-samples-and-sample-roasting","grading-and-cupping-green-coffee","green-coffee-moisture-and-density","storing-green-coffee","green-coffee-landed-cost","selling-wholesale-coffee-to-cafes","cafe-wholesale-account-terms","coffee-subscription-business","selling-coffee-online","selling-coffee-at-markets-and-events","private-label-coffee","b2b-coffee-pricing-tiers","coffee-labelling-uk","allergens-for-coffee-roasters","vat-on-coffee","coffee-traceability","food-safety-records-for-roasters","coffee-roastery-qc-programme","production-cupping-protocol","coffee-roasting-software-buyers-guide","when-to-buy-a-second-roaster","contract-roasting","hiring-a-head-roaster","multi-site-roastery","running-a-roastery",{"starting":195,"running":193,"equipment":196,"green-coffee":197,"selling":198,"compliance":199,"quality":200,"scaling":201},"starting-a-roastery","roasting-equipment","green-coffee-buying","selling-coffee","compliance","roasting-quality","scaling-a-roastery",1791626957549]