Home baking machine FRESHROAST SR500

FRESHROAST SR500 was recommended to me by several friends. It is said that American families use more baking.

In addition, they use more household hot air equipment and I-ROAST and NESCO, the price is not much different, between 975-1200 yuan. But NESCO repair rate is high, I-ROAST baking is more "silly", relatively speaking, FRESHROAST can support continuous baking (although continuous baking is not recommended. After all, this is a home roaster rather than a professional.), there is no preset mode, but it can adjust the temperature and baking / cooling time, and can be controlled in a small range according to the actual situation.

The FRESHROAST devices are described as follows:

See the picture.

The most important part of the head is the windshield. A two-piece package. The silver skin can be sucked from the air hole into the net cover.. Unfortunately, as soon as I got the machine, I accidentally broke it. The craftsmanship was not good and it was not neatly glued, so there was a bit of air leakage, even though the machine came out of a small hole.

The middle part is the body of the glass furnace. The glass is transparent and well observed.

The bottom part is the control room. There is a motor in it.

There is an air volume control button on the control panel (from left to right). The manual says it is best to choose medium air volume (SR300, the predecessor of SR500, has no air volume adjustment button and uses medium and high air volume by default), but in practice, I think it is better to use maximum air volume. The beans baked are the most uniform.

UP/DOWN/COOL controls time increase and decrease and cooling buttons. On the far right is the temperature adjustment, three temperature gears and one OFF gear.

The maximum temperature range is HIGH 255C (theoretical maximum temperature), MEDIUM 235C, LOW 199C. But I found that the hot air roaster is greatly affected by external temperature and environmental factors. I don't know if direct fire or semi-direct fire has the same problem.

When I turn on the air conditioner indoors or not, indoors or outdoors, the heat of the baking machine will be different under different conditions, such as whether there are other electrical appliances in use and so on. For example, when I was baking beans the day before yesterday, I turned on the air conditioner and the room temperature was 22 degrees, so it took 11.8 minutes for the sun to be dehydrated. But yesterday I didn't turn on the air conditioner. The room temperature was 30 degrees. I also used the temperature from LOW to MEDIUM. I was dehydrated in less than 10 minutes. Because I forgot to bring the thermometer, the specific range of the affected temperature can not be provided. Wait for the new thermometer bought at the weekend before testing.

In addition, it is doubtful whether the machine is directly connected to the power supply and tap power, which also has a great impact on the temperature. Because the voltage of this machine is 110V, we can only connect a 220V transformer in China, but in this way, we also use the medium temperature gear to warm up the machine, which reaches 220 degrees in less than a minute in the United States, but in China, it takes more than a minute, even when the air conditioner is turned on. There are cases where 220 degrees have not been reached. I'm ready to test it again when I'm free.

In addition, the maximum temperature is recommended in the manual. But in fact, if you use the highest temperature, you will find that this machine will be as "silly" as the I-ROAST. The temperature soars all the way up, exploding at 4.5pm and twice at 5.5pm. At 6pm, I saw the white smoke from baking beans for the first time in my life. Even after two days, the baked yellow man still smells dry (probably because the beans are cooled in a hurry when the temperature is high).

Therefore, I still recommend high wind speed, but use low temperature to medium temperature to heat up slowly. More experiments are needed to be specific. Other students are also welcome to give more experiences and lessons.

There are few introductions about FRESHROAST in China. In the first floor, turn a little bit about the TIPS of the FRESHROAST machine for your reference.

Transferred from: SWEETMARIASCOFFEE, translator, BY ME, (not all translated, too long, just write down the general meaning)

First of all, the general speech (applicable to all baking methods)

Home baking can be as easy, exciting, or technical as you want to do. Be careful of each baking process, especially the end stage of each baking level: CITY (middle), FULL CITY, VIENNA, FRENCH (deep). FRESHROAST can easily reach these stages.

Coffee produces a good smell in roasting, a less obvious aroma in light roasting and thick smoke in deep roasting. If the smoke is too strong for you, it would be useful to have a shield fan of any type. You can bake in the hallway, or you can open the window to breathe if the weather permits. But be careful, cold air may greatly affect the baking effect, can completely lower the baking temperature or even flameout. (hot air roaster is also affected by this)

Baking produces silver skin. When you bake to a certain extent, if a thin film of silver skin falls off the coffee beans. It would be best if your roaster can collect the silver automatically (such as FRESHROAST). If not, you will have to clean up afterwards. Emptying the silver collector and brushing it slightly after each baking will help you get a good baking effect.