During the roasting of coffee, bran particles, dust, aromatic oils and gases are released. The exhaust gases that pass through the dust collection system of the roaster are discharged into the atmosphere through the chimney. The smell of roasted coffee, which is initially tolerated by the residents around the roasting address and neighboring companies, is known to be unpleasant over time.
The exhaust gas emission of the coffee roaster or plant must comply with international environmental norms. Afterburner systems reduce the small dust and aromatic gases in the exhaust by rebuilding and reducing them to acceptable levels