During the roasting of the coffee, bran particles, dust, aromatic oils and gases are released.
Local residents around the address where the roasting took place at the beginning know that the smell of roasted coffee, which is tolerated by neighboring companies, is not welcomed over time.
The exhaust gas emission of the coffee roaster or facility must comply with international environmental norms.
Afterburner (afterburner, afterburner) systems reduce the small dusts and aromatic gases in the exhaust again and bring them to acceptable rates.