Does anyone use a infrared thermometer to know the temperature of the bean itself instead of the temp. inside the roasting chamber? ty joel......scjgb3
Unless someone currently consigned to Hell is working hard, he wouldn't be hotter than Hell, would he? Go figure. The surface temperature of a bean is a pretty close to the air stream temperature, that envelops the entire bean surface. Read the airstream temperature which is a good approximation of the temperature of everything in the airstream. Cheers -RayO, aka Opa! On 9/1/06, Scjgb3 wrote: <Snip> -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976
I just ordered a digital thermometer with thermocouple from SM. Any = hints on using it on my FreshRoast +8? Just snake the theremocouple wire deep = into the roasting chamber? Dave On Fri, 1 Sep 2006 09:23:25 -0600, you wrote: <Snip> be <Snip> of <Snip> ========================== ========================== ===== Dave Morgenlender e-mail: dmorgen ========================== ========================== =====
This is a multi-part message in MIME format. I used a IR gun to get and idea how it corralated with the thermometer = in my grill. strangly enought they were really close. I stopped the drum = a opened the door and stuck the gun real close to the beans so minimize = the span of the IR beam. I have not used it lately as I know where my = roast are by smell, time and sound, after roasting for awhile you get a = sense as to where the roast is with sound and smell of the beans. RK
I'm glad it's not necessary to use an IR gun on my RK drum! -ro
<Snip> An IR thermometer, to be of any value in roast control, has to be part of a system. You need a stand to mount the unit so that it will read only the beans, and a ventilation fan to keep hot air away from the unit to maintain it at room temp. I do not use or need one in my drum roasts. I no longer roast in poppers, but I did use IR as above. --
<Snip> You should have added, "Under ideal conditions in a steady state environment". At startup in a popper, the air and bean temps could differ by as much as 500F. During normal heatup, I have seen differences (IR vs t/c) of about 100F, during cooldown as much as 200F, during the critical between crack phase, 25 to 50F. Putting a t/c in a popper and correlating air to bean temp is an exercise in futility. --
i realize that at the start up there is going to be a huge difference between the two. i also have roasted enough to go by sound, color, smell etc. just trying to get more precise. specifically when i take the beans out of the roaster before cooling.