HomeRoast Digest


Topic: homeroast digest, Vol 1 #857 - 43 msgs (2 msgs / 59 lines)
1) From: Kevin DuPre
David,
I'll have to give this a try. What you say DOES make a
lot of sense. I've not ventured far outside of the
"increased load" part yet, not knowing whether or not
I would burn out the heater coils.  I've designed and
built high-temperature testing environments for
samples of magnetic materials in the past and there
was a carefully selected relationship between heater
current and airflow, especially if you designed the
heater element for a given airflow.  It would seem
that if you significantly lowered the airflow, the
heater would increase its operating temperature to the
point of failure if you went too far.
Is there any information as to how far you can
practically take the bean mass to the point where it
is so restrictive that no tumbling occurs and the
heater fails prematurely?  I'd like to know what the
limits are before I destroy my roaster because there
is no airflow to the heating element which was
obviously designed to have airflow around it.
Regards,
Kevin
<Snip>
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Kevin DuPre
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2) From: EskWIRED
<Snip>
I have no idea.  Personally, I use a modified popper, and given that beans
vary so much in density and shape, I usually pour them in until they just
barely move.  After around 30 -60 seconds, they start to move nicely.
  I'd like to know what the
<Snip>
Maybe just start small, and increase the load by a tablespoon at a time? If
I burn out my coils, I'll just replace them with those from another
thrift-store popper, or maybe I'll get some nichrome wire and wind some new
ones.
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