Milling Chamber and Funnel
Abraded particles of our milling chamber could then enter your flour – for this reason (with the exception of the milling stone carriers and the mill-stone) we only use solid, natural, untreated and above all hard wood.
According to latest research natural, untreated beech wood is antibacterial, and it has long been known that wood is antistatic.
A wooden milling chamber is subject only to very small degrees of static loading so that practically no static loading is passed on to the flour.
In comparison many types of man-made fibres are subject to high degrees of static loading. One well-known, visual and perceptible sign of discharge is e.g. with artificial materials the so-called electrical spark.
Cleaning the milling chamber:
Due to functional reasons, when producing fine products, a small residue of flour will remain in the milling chamber. This small residue will be removed if after your milling process you let the mill run at the coarest setting.
Should you be intending not to use your mill over a period of several weeks, thorough cleaning of the milling chamber is recommended – this especially for hygienic reasons. First mill a handful of either rice or grain using a coarse setting. Open the mill and with a vacuum cleaner remove all residue wheat from the milling chamber.