Professional coffee roasting | is the stability of the bean roaster the same as the reproducibility of different pots?

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Can you draw an equal sign for the stability of the bean baking machine and the reproducibility of different pots?

I have never deliberately copied a pot, because it is boring for me to turn each baking into a precise mechanized action. In addition, I don't think that with my current equipment, it can be replicated at this level.

The stability of the machine is insufficient, of course, it is impossible to achieve the goal of replicability, but a machine with full stability may not be able to reach the replicable level. The reason is that there will be institutional restrictions.

The discussion of single-layer and double-layer pots on home-barista.com (https://www.home-barista.com/home-roasting/dual-and-single-wall-drums-t32204.html) is similar to my view. It is mentioned that the double-pot structure of the machine "in the double walled drum roaster, the 2nd roast will have similar profile as as the 10th roast, given similar air flow, gas setting, drum rotation, etc." under the same wind flow, gas firepower and rolling barrel speed, the curve of the second pot will be very similar to that of the 10th pot. What about the single-layer pot? Even if it is a cast iron thick pot, it still cannot avoid the problem that the heat energy accumulated in the baking environment will increase with the increase of the number of pots and interact with similar airflow, gas firepower, and drum speed, which will lead to an increase in the temperature rise rate. Under such circumstances, how can we talk about replicating? Although, we do not deny that it is a stable machine. In fact, the accumulation of heat energy results in inconsistent heating conditions of beans between pots and pans, which can also occur in small double-pot roasters. It is really difficult for minicomputers to achieve consistency between pots and pans.

Do you think that if you participate in the competition and play in the order in which you are drawn, there is a difference in the situation of the roaster between the first round and the last round? Even under the control of PID, the number of temperature meters at the starting point of each contestant is the same. If the structure of the machine used is also difficult to accumulate heat energy and it is easy to accumulate heat energy, will the contestants take the state of the machine into consideration before pouring beans into the machine, or will it be decided by the signing and handling of the machine?

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