Something about San Douke brand roaster: let's talk about fire chops and roaster boilers.
Recently the HB-L2 coffee roaster was safely disassembled for machine maintenance, greasing, cleaning the combustion chamber, cleaning the boiler, cleaning the exhaust duct and cleaning the fan. Of course, the year-old fire exhaust was also removed to clean up the carbon deposit.
Then, recently, I saw some promotional materials for San Dou Ke. I haven't really used San Dou's machine. I heard from the outside that it was basically mixed, but there were not many negative opinions about baking machines. Most of them were aimed at San Dou's publicity method, which gave people the feeling that they were noisy.
All right, back to business. Throw two technical questions and throw bricks to attract jade:
1, about the flamethrower, the machine with fire will generally use in-line fire row/round flamethrower.
Three beans say, inline fire row is directly to the boiler with fire, easy to lead to beans scorch. The round fire head because of the relatively soft flame out, so it is not easy to scorch beans.
Personally, I don't think this statement is reliable. Welcome to discuss it.
2, about boiler material, stainless steel material and cast iron material boiler, from the thermal conductivity, stainless steel boiler is worse, stainless steel ductility is better (do boiler need to consider the elongation coefficient). My L2 is a stainless steel boiler. Cast iron inner pot has good thermal conductivity and poor ductility. At present, most inner pots are made of cast iron. As for the far infrared layer, it is not good to say that infrared baking can significantly reduce the RD value of baking (there is experimental data to prove), I do not like to use the far infrared layer of the inner pan baking single beans.
Source: Network
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