Coffee shop roaster how to choose Taiwan Yang family roaster introduction of professional commercial semi-hot air type

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Qianjie-introduction of semi-direct fire roaster of Yang family in Taiwan

In Taiwan, when it comes to coffee roasters, we have to mention the Yang family's Pegasus bean roasters-500g 800N, 1kg 801N, 4kg 803N and other classic models. After more than 10 years of production and sales, the market share of bean roasters in Taiwan is at least 80%. The special cast iron inner pot surpasses the American and Japanese models, with high gas / natural gas heating stability and sensitivity, independent cooling fan and excellent cooling effect.

Some netizens commented that this machine is indeed a good structure, durable, good texture, man-machine control is even better than some foreign machines! In addition, the actual baking effect is stable and controllable! It is not inferior to the machines of the United States, Germany or Japan just because they are cheaper.

Semi-direct fire type: there is no hole in the contact surface between the drum and the flame, and it looks like a closed drum, but in fact, there is a small hole on the innermost side of the drum, which can guide the hot air into the furnace, assist the metal heat conduction of the drum and make the beans bake more evenly. Deep baking and shallow baking are very suitable, especially suitable for explaining the sweet and rich flavor of heavy and deep baked beans, which cannot be reached by hot air.

The baking method, which combines the advantages of direct fire and hot air, is the mainstream of commercial baking machines at present. Semi-direct-fire baking is actually similar to direct-fire baking, but because there are no holes in the outer wall of the baking container, the flame will not directly touch the coffee beans. In addition, a ventilation device is added to introduce the hot air from the outside of the baking container into the baking room to improve baking efficiency. Another function of this ventilation device is to suck out the exfoliated silver skin (the film attached to the outer layer of coffee seeds). Prevent the silver skin from burning because of high temperature in the baking room, thus affecting the taste of coffee beans.

The structure of the semi-hot air roaster is the same, whether it is the probat or the Yang family, HUKY, the principle is: the German Fan Guban put forward the theory of bringing hot air into the roasted coffee beans. In 1907, the German-made Perfekt roaster began to introduce this concept, using gas heating, there is an air pump, half of the hot gas into the drum, half to the outer barbecue drum. In this way, beans do not come into direct contact with fire, and do not need to increase the heat of the heat source, and effectively use the heat energy of hot air.

In the webpage introduction of the fighter probat in the roaster, it is mentioned that 70% of the heat is brought into the baking room by hot air, while 30% of the heat is transmitted and radiated through the drum. That is to say, the coffee roaster with this structure focuses on the transmission of hot air, followed by the material of the drum and other reasons.

Knowledge: there are three kinds of roaster: direct fire, semi-direct fire, semi-hot air and hot air.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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