This is great, it helps me understand my thermocouples position better. I own a 333g roaster that I roast 200-250g of beans in, using 1.5mm probes for BT and ET. Now it makes sense.
Nice work. That project roaster now has five 1.5mm TC's in it and we run Artisan software which seems to cope well with their rapid responses. Our charts have about 16 different inputs coming in ad we are only just starting to get a handle on it. Thanks for the comment!
Another great and enlightening video. I'm learning so much about the process. Thanks. Can you tell me what material the drum and impellor are made from? I worked on large commercial nut roasters some years ago and their bowls were all copper and set up similar to a cement mixer. They had a bank of gas jets at the bottom, but there were no temp probes any where close to the bowl.
Hi there. It is actually acrylic. There is no heat being applied. We did several roasts and removed all the beans each time and set them aside. We then removed the original face of the roaster and made one out of acrylic so that people could see through. We then shot several videos placing the previously roasted beans in the drum. It took a long time to do but wanted to illustrate to people the change in size of the bean during the roast and how that affects the way they move. We are making a roaster with a glass front though for training and testing purposes.
Hi. Thanks for the question Phillip. It was our observation that the roasted beans, lighter and larger, actually travel further up the sidewall than the heavier smaller green beans. In the interest of keeping the "array" of bean exposure to the heat (inducted hot air) equal we are maintaining their action on the sidewall.
This roaster has been heavily modified. It was a Diedrich a long time ago but other than the colour it doesn't have much in common anymore. It now have 2 heat sources, variable speed drives and extraction systems. It is used now for data testing on our other roasting systems. Cheers
This is great, it helps me understand my thermocouples position better. I own a 333g roaster that I roast 200-250g of beans in, using 1.5mm probes for BT and ET. Now it makes sense.
Nice work. That project roaster now has five 1.5mm TC's in it and we run Artisan software which seems to cope well with their rapid responses. Our charts have about 16 different inputs coming in ad we are only just starting to get a handle on it. Thanks for the comment!
very cool! Thanks for sharing!
Thank you for the video. What are de RPMs for those phases?
Another great and enlightening video. I'm learning so much about the process. Thanks.
Can you tell me what material the drum and impellor are made from? I worked on large commercial nut roasters some years ago and their bowls were all copper and set up similar to a cement mixer. They had a bank of gas jets at the bottom, but there were no temp probes any where close to the bowl.
hi there, its a great video…i am wondering what is the thickness of the glass, is it tempered glass?
Hi there. It is actually acrylic. There is no heat being applied. We did several roasts and removed all the beans each time and set them aside. We then removed the original face of the roaster and made one out of acrylic so that people could see through. We then shot several videos placing the previously roasted beans in the drum. It took a long time to do but wanted to illustrate to people the change in size of the bean during the roast and how that affects the way they move. We are making a roaster with a glass front though for training and testing purposes.
Firstly, awesome video, thank you.
Sorry if it should be obvious, why are you slowing drum speed as the beans swell and become lighter?
Hi. Thanks for the question Phillip. It was our observation that the roasted beans, lighter and larger, actually travel further up the sidewall than the heavier smaller green beans. In the interest of keeping the "array" of bean exposure to the heat (inducted hot air) equal we are maintaining their action on the sidewall.
@@bushbushcoffeesystems2562 thanks! That’s good info.
is it IR-1?
This roaster has been heavily modified. It was a Diedrich a long time ago but other than the colour it doesn't have much in common anymore. It now have 2 heat sources, variable speed drives and extraction systems. It is used now for data testing on our other roasting systems. Cheers
Is this diedrich roasted machine ?
It was a 400gram electric Diedrich in a former life. Now it has been drastically modified to test some new theroys.