We have daily, weekly, monthly, 6 month and yearly check lists for the cleaning that happens at Intelligentsia Chicago and LA and Ecco.
All the ducting comes off every possible orifice every week for scraping. Recently we experimented with a power drill and a soft brush to really get to the perky elbows and to not gouge the ducting with a straight and stiff scraper that is often used to clean the ducting.
We are looking into having duplicate ducting so that we can soak a set then replace it with a spiffy clean set of ducting (for the 90 kilos) and keep switching them out. It's pricey and tricky to do, but I think it's the way to go.
we have multiple roasters attack each machine for the fastest results. All the bearings are checked, every grease tip lubed, chaff cans and settling chambers scraped, cooling tray cleaned, underneath cooling tray vacuumed and scraped, wherever air flows, cleaned and scraped, afterburner cleaned and scraped (lots of chimney sweeps stuff used to do this). Your roaster should be thoroughly cleaned once a week or at LEAST 2X a month depending on volume. Vacuuming the chaff can is super important as often as possible (4-6-8 batches). Clean and scrape wherever things bend and collect for sure, and always watch your flame as it will tell you how your airflow is, and your airflow is a good indicator of how clean your pipes are!
Director of Coffee and co-founder
Paramo Coffee Roasters
San Francisco, CA