[{"data":1,"prerenderedAt":184},["ShallowReactive",2],{"guides-sl-SI-roastery-extraction-and-ventilation":3},{"kind":4,"guide":5,"categorySlugs":176},"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":78,"products":85,"sources":94,"locale":109,"sourceHash":110,"translated":111,"paths":112,"slugMap":120,"categorySlug":175},"roastery-extraction-and-ventilation","equipment",26,"Article","Ekstrakcija in ventilacija v pražarni: dim, prah in požar","Ekstrakcija, prezračevanje in diacetil v pečarni","Ekstrakcija in prezračevanje za pražilec kave: zasnova izpuha in dimnika, diacetil in prah pri mletju in pakiranju, testiranje LEV in požarna varnost.","Izpušni sistem pražarja nosi dim in drobce ven; prostor še vedno potrebuje zrak za gorilnik in zaščito za osebje pred dimom in prahom pri praženju. Pravila in praktične zasnove.","2026-10-09",7,{"figure":17,"kicker":18},"0.02 ppm","Zrak in varnost",[20,27,35],{"key":21,"slug":21,"category":7,"title":22,"excerpt":23,"readingMinutes":15,"updated":14,"cover":24},"afterburners-and-roaster-emissions","Požarni plameniki, katalitične enote in emisije pražarn","Dim in vonj sta najpogostejša razloga, da se pražarna znajde v težavah s sosedi. Kaj počnejo požarni izpuhi in katalitične enote, koliko stanejo za obratovanje in kako se odločiti, ali potrebujete enoto.",{"figure":25,"kicker":26},"Dim","Emisije",{"key":28,"slug":28,"category":7,"title":29,"excerpt":30,"readingMinutes":31,"updated":14,"cover":32},"coffee-roaster-maintenance-schedule","Načrt vzdrževanja za vašo pražarno","Vzdrževanje ohranja doslednost praženja, preprečuje požare in je tisto, o čemer vaša zavarovalnica sprašuje po enem. Dnevni, tedenski, mesečni in letni načrt, ki ga lahko prilagodite svojemu stroju.",6,{"figure":33,"kicker":34},"Dnevno.","Vzdrževanje",{"key":36,"slug":36,"category":37,"title":38,"excerpt":39,"readingMinutes":31,"updated":14,"cover":40},"staffing-a-roastery","running","Osebje pražarne: prvi zaposleni in kako jih razporediti","Prvi zaposleni redko postane pražilec. Običajno je to nekdo, ki pakira, pošilja in čisti, da lahko ustanovitelj praži in prodaja. Kako načrtovati vloge, ure in pravne osnove.",{"figure":41,"kicker":42},"Najem #1","Osebje",[44,46,48,55,57,59,61,63,65,74,76],{"p":45},"Ventilacija v pražarni opravlja tri naloge: varno odvede vroč, dimljen in s chaffom obremenjen izpuh pražarja zunaj; oskrbuje zrak za gorilnik in prostor; ter ščiti ljudi, ki tam delajo, pred hlapi in prahom. Vsaka naloga ima svoje oblikovne smernice.",{"h2":47},"Izpušni sistem pražarja",{"ul":49},[50,51,52,53,54],"Sledite premeru kanala proizvajalca in največji dolžini teka; dolgi teki in številni ovinki zmanjšujejo pretok zraka in spreminjajo način delovanja pražarja.","Uporabite materiale in dovoljenja, primerne za vroče izpuhe, in držite kanale stran od gorljivih struktur. Vprašajte požarnega inženirja, kje kanali prehajajo skozi stene ali strehe.","Namestite dostopne točke za čiščenje, da lahko celoten proces pregledate in očistite.","Prekinite dimnik tam, kjer se izpušni plini dobro dispergirajo in se ne vračajo v vašo stavbo ali okna in zračne dovode sosedov.","Ohranite zbiralnik lupin ali ciklon dostopen za dnevno praznjenje.",{"h2":56},"Zrak za dopolnitev za gorilnik",{"p":58},"Plinski gorilnik potrebuje zrak za zgorevanje, ventilator za izpušne pline pa odstranjuje zrak iz prostora. Brez dovolj svežega zraka lahko pražilec vpije dim ali slabo gori. Vaš inženir za plin bo preveril zahteve po prezračevanju za napravo; povejte jim o kakršni koli drugi ekstrakciji v istem prostoru.",{"h2":60},"Zaščita zaposlenih: diacetil in prah",{"p":62},"Izvršni organ za zdravje in varnost je izdal varnostno obvestilo o diacetilu, snovi, ki nastane pri praženju kave in se sprosti, ko je pražena kava mleta, še posebej, ko je še topla. Izpostavljenost lahko povzroči resne, nepovratne bolezni pljuč. Velika Britanija ima omejitve izpostavljenosti na delovnem mestu za diacetil 0,02 ppm v 8 urah in 0,10 ppm v 15 minutah, objavljene na seznamu EH40 HSE.",{"p":64},"HSE-ov bilten navaja, da je izpostavljenost višja, ko so zrna mleta topla, in nižja, ko se najprej ohladijo na sobno temperaturo. Praktične kontrole vključujejo:",{"checklist":66,"title":73},[67,68,69,70,71,72],"Pustite praženo kavo, da se popolnoma ohladi pred mletjem","Namestite lokalno izpušno ventilacijo (LEV) pri mlinčkih in pri odprtem pakiranju sveže pražene kave","Ohranite praženo kavo v zaprtih posodah, medtem ko se razplinjava, v prezračevanem prostoru.","Ocenite tveganje po COSHH in ga zabeležite.","Sistemi LEV naj bodo temeljito pregledani in testirani vsaj vsakih 14 mesecev, kot to zahteva COSHH","Nadzorujte prah iz nepraženih kavnih zrn pri praznjenju vreč; prah iz nepraženih kavnih zrn lahko pri nekaterih delavcih sproži dihalne simptome","Nadzori, ki jih je treba upoštevati",{"h2":75},"Požar",{"p":77},"Odpade je lahek, suh in vnetljiv; kanali zbirajo oljne ostanke. Večina požarov v pražarnah se začne v hladilni posodi, zbiralniku odpada ali kanalu. Čistite po urniku, nikoli ne puščajte vročega pražilca brez nadzora in imajte primerne gasilnike ob pražilcu s usposobljenim osebjem za njihovo uporabo. Vaša ocena tveganja za požar, ki je zahtevana po Uredbi o reformi regulacije (požarna varnost) iz leta 2005 v Angliji in Walesu, bi morala posebej pokriti pražilec.",[79,82],{"q":80,"a":81},"Ali je praženje kave škodljivo za delavce?","Pečenje in mletje sproščata snovi, kot je diacetil, in prah iz nepraženih kavnih zrn lahko vpliva na dihanje nekaterih ljudi. Z dobro ventilacijo, hlajenjem pred mletjem in lokalno odsesno ventilacijo lahko izpostavljenost nadzorujete. HSE objavlja smernice.",{"q":83,"a":84},"Kako pogosto naj se čistijo kanali pražarja?","Sledite navodilom proizvajalca in svojim rezultatom pregleda. Zasedene pražarne pogosto dnevno čistijo drobce in pregledujejo kanale v intervalih, merjenih v tednih ali serijah.",[86,90],{"target":87,"label":88,"note":89},"page:factory","Hladilno in spuščanje zabeleženo na serijo","Pokažite, da je bila kava ohlajena pred mletjem.",{"target":91,"label":92,"note":93},"page:roasting","Naloge vzdrževanja v razporedu","Čiščenje kanalov in testi LEV ob pečenju.",[95,99,102,105],{"name":96,"title":97,"url":98},"Health and Safety Executive","Exposure to diacetyl vapour in food and drink manufacture","https:\u002F\u002Fwww.hse.gov.uk\u002Fsafetybulletins\u002Fdiacetyl-vapour-exposure.htm",{"name":96,"title":100,"url":101},"Local exhaust ventilation (LEV)","https:\u002F\u002Fwww.hse.gov.uk\u002Flev\u002F",{"name":96,"title":103,"url":104},"COSHH basics","https:\u002F\u002Fwww.hse.gov.uk\u002Fcoshh\u002Fbasics\u002Findex.htm",{"name":106,"title":107,"url":108},"GOV.UK","Fire safety in the 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