HomeRoast Digest


Topic: Turbo Crazy roaster (15 msgs / 264 lines)
1) From: AlChemist John
Am I remembering that this set up is a convection oven?  What exactly makes 
an oven a convection over?   Is it just circulating air, or in a particular 
way or something else?  Also, how fast does the Sir Crazy stir the beans 
and in what fashion?  Just in circles or is there some mixing there?  I 
can't tell these things from the pictures.
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

2) From: Oaklandguy
Convecton ovens use a fan to move the air around the cooking chamber,
instead of relying on the natural movement created by heated air
rising/cooler air falling.  The ones used for roasting are basically an
electrival stovetop element for heating, a thermostat, and a fan.
The Stir Crazy moves the beans around the bowl and there is some mixing =
-
the amount of mixing can vary depending on the amount of beans.  I think =
the
two arms make full rotation every 30 seconds.
Brent
Roastin in an SC/TO
For a drip/moka brew

3) From: Pecan Jim Gundlach
John,
       Moving hot air is the convection oven principle.  I don't know 
how fast the Stir Crazy rotates, but there are two rods that move 
around the base that continues to mix the beans.
      Jim Gundlach
On Nov 7, 2004, at 8:34 AM, AlChemist John wrote:
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4) From: AlChemist John
So we talk about wanting to recirculate hot air for the air roasters, but 
the fans/motors can't handle it.  How does a convection oven motor/fan 
handle the heat?
Sometime around 06:58 11/7/2004, Pecan Jim Gundlach typed:
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--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

5) From: Ben Treichel
AlChemist John wrote:
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Thermally isolate the motor shaft (put a non/low conductive link) from 
the fan shaft.
FYI, I tempeted to buy one simply because it handles re-circing hot air 
well.
Ben

6) From: Dennis Parham
yip.. convection is the hot swirling air similar to how a air popper 
works....well the hot air part... its not a "fluid bed" because the 
beans are not floating on a cloud of hot air...  the  Stir Crazy 
rotates about 5 cycles a minute or so.. not fast but not slow..there is =
very nice bean agitation for the most part.... its a nice setup! and 
cheap for a 1 + lbs roaster
Dennis Parham
On Nov 7, 2004, at 8:34 AM, AlChemist John wrote:
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7) From: AlChemist John
Some of the drum roasters have noted uneven roasts at this slow of a 
rpm.  Why does the Turbo Crazy not give an uneven roast?
Sometime around 08:41 11/7/2004, Dennis Parham typed:
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--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

8) From: Pecan Jim Gundlach
On Nov 8, 2004, at 7:27 AM, AlChemist John wrote:
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But since it has two arms, each bean gets moved every six seconds or so.
       Jim Gundlach

9) From: Ben Treichel
Pecan Jim Gundlach wrote:
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Are you sure about that? What happens is a bean is depressed and listing 
to country music. It just might want to stay in bed! ;-)

10) From: Gregg Reno
Probably because the beans are pretty evenly distributed across a flat
surface so that most beans are directly exposed to the heat source.
-Gregg
On Mon, 08 Nov 2004 05:27:07 -0800, AlChemist John  wrote:
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- Gregg Reno

11) From: John Blumel
On Nov 8, 2004, at 8:27am, AlChemist John wrote:
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I don't use the TC but I think it's probably not meaningful to compare =
RPMs against a drum since they work so differently. In a drum, the 
beans tend to bunch into a pile in a bottom quadrant of the drum and 
the mixing of the rotation and vanes is required to get beans out of 
the center of the pile and expose them to heat. In the TC, my 
impression is that the beans are spread around so that the bean mass 
has a relatively much larger surface area and there would also seem to =
be a lot more air movement as well, if part of the setup is a 
convection oven, allowing the heat to more effectively penetrate the 
bean mass.
John Blumel

12) From: Gene Smith
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Well, if it's listening to country music it *will* be moved...it'll just be 
moved to tears.  Question is: does that moisture accelerate the roast or 
retard it?
Gene Smith
riding the wild learning curve, in Houston

13) From: Dennis Parham
its been VERY VERY consistant and even for me....  I think with 2 cups =
there is more of an issue than with 1.5 cups...
Dennis Parham
On Nov 8, 2004, at 7:27 AM, AlChemist John wrote:
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14) From: Dennis Parham
to add to that...I still get a SUPER even roast with 2 cups....at least =
with the ElSalvador #12 CoE
Dennis Parham
On Nov 8, 2004, at 10:41 AM, Dennis Parham wrote:
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15) From: petzul
I was curious about the stir crazy, so I wrote to them to ask about RPM.
The Stir Crazy rotates at 12 revolutions per minute.
PeterZ
Oaklandguy wrote:
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