Coffee Laboratory HAND SCREENS are quality constructed, using premium kiln dried wood. The finished wooden frames are designed to stack on top of each other.
Round or oblong (Peaberry) hole apertures are custom punched with .004" tolerances, in to premium 20 gauge sheet metal plate, using computer numerical control (CNC) machine tools, eliminating partial holes.
Labels are clearly marked in 64th" increments, for agricultural grading applications, including coffee beans.
Although the millimeter equivelants on this popular chart, aren't exact, it fortunately doesn't have any real impact on the size analysis.
The New York Grading Chart has exact conversions, but both result in the same distribution because the tolerences are too small to impact 64th inch seperations.
COFFEE BEAN SIZE GRADING SIEVES
Bean Sizing Sieves are used to separate the coffee beans by 64th of an inch increments, starting with 8/64ths, all the way up to 20/64ths of an inch, or more. Different countries use somewhat different size classifications, and there are different methods available for green coffee grading. The SCAA METHOD and the BRAZILLIAN / NEW YORK Method are both in practice today. (SEE FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS) for more information.
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Includes round hole sieves for green coffee, and slotted sieves for peaberry.
Optional ISO 4150 compliant sieve shaker.
FTL200 Sieve Shaker
Digital, programmable, with 3-D Motion
With this 3D effect, the particles bounce over the whole sieve area, forcing them to pass through to the lower sieve more quickly.
ISO 4150
"A well-designed machine should have a time performance
equal to the manual method. It means that the
coffee bean stratification should take equal or less time than manual sieving. To check this, take a sieve (for example no. 17) on which between 40 % to 60 % of the coffee is retained; in this way, it is easy and fast to find differences between both methods.
