The structure of the roaster is reformed.

The differential pressure meter can quickly and sensitively indicate the small positive pressure, negative pressure or differential pressure of the gas. it is widely used to monitor the static pressure at the outlet of the fan, the filter resistance, the wind speed, the ventilation state and the differential pressure on both sides of the orifice plate. it is also used in the bubble level measurement system to monitor the liquid level, to monitor the mixture control ratio of gas and air, and to monitor blood pressure and respiratory pressure in medical equipment and devices. Suitable for: pharmaceutical, microelectronics, aerospace, medical and health, food and beverage, HVAC, building intelligence and so on. Finally, "monitoring the wind pressure difference of the coffee roaster at each stage of baking" can be added, so that the roaster can directly adjust the size of the throttle.

Coffee roaster has a history of more than 100 years, but the real practical improvement is not much. The situation in this field is that a roaster can be sold for decades without a big improvement. Just look at probat. Of course, in the final analysis, the most fundamental reason is that coffee roasting is not a very technical thing, no matter how to change can not enable roasters to improve the quality of coffee from the coffee beans themselves. The intuitive feeling is that compared with domestic and Taiwan-made roasters, foreign baking machines really lack the flexibility of operation. The idea of building roasters abroad is based on "stability", while most of the machines in China and Taiwan focus on "flexible control". In the growing market of home baking and player baking, it is obvious that "flexible control" is easier to win favor (in fact, many flexible machine brands have begun to appear abroad).

The purpose here is not to distinguish between "manipulative flexibility" and "stability" artificially. For a roaster, most of the time is able to achieve the combination of the two, the key lies in the familiarity of their own roaster, but compared with the entangled roaster, a real coffee roaster should spend more effort on the choice of raw coffee beans.

In the baking operation, the core of daily baking is the selection of heating fuel, the control of the heat of the roaster, the control of the exhaust wind of the roaster, and the cleaning of the roaster.

The choice of fuel is determined at the beginning, and there will be little change; the heat size control of the existing roaster has become quite easy to use through the continuous evolution of barometer and solenoid valve; the cleaning of the roaster depends on personal creation; and the throttle control, which is the most common in baking record forms and software, has always been one of the weaknesses.

The existing baking machine throttle settings can be divided into two categories, one is to "check the speed of the fan motor, to change the closure degree of the air outlet blade to change the size of the smoke exhaust wind force", and the other is to "check the closure degree of the air outlet blade and change the speed of the fan motor." change the size of the smoke exhaust wind force, the discussion of these two types of setting ideas is not listed for the time being. In the actual baking operation, the baking experience tells us that when coffee starts to explode (coffee roasting will have two bursts, one is caused by chemical reaction and the other is caused by physical reaction) the amount of smoke and moisture volatilization in the baking boiler increases sharply, and the exhaust capacity needs to be increased. The usual practice is to open the throttle or increase the speed of the motor at this time in order to discharge the exhaust gas from the baking boiler in time.

So the question is, do you know how much to open the throttle? How long will it take?

No experienced baker can give a specific number, because there has never been any intuitive reference setting on the roaster that can tell you how big the throttle should be and how long it should last.

The idea of introducing the differential pressure meter into the roaster to monitor the real-time pressure change of the boiler and then regulate the size of the throttle, the change of the wind force is nothing more than the change of pressure, and the setting of the differential pressure meter will be greatly conducive to the "stability" of "flexible control". Moreover, because of the assistance of the pressure difference meter, it is also convenient for the roaster to know the cleaning status of the roaster in real time, and the cleaning system of the roaster is established. In this way, wind data, roaster heat size control data, cleaning status data and baking product control cup test data work together to build a closed-loop resultant force.

Of course, the introduction of the differential pressure meter will not help you improve the quality of baking without ignoring the quality of raw coffee beans. In the final analysis, it is just a tool that needs to be tested by taste and smell. "baking product control cup test" is the closed switch on the whole loop.