HOW IT WORKS
1. Air is drawn into the roaster by the fan (the only moving part in the entire roaster).
2. Air is heated as it passes through the heating element and is measured by the first of 2 PT1000 Grade A Temperature Sensors.
3. Hot air is blown through louver vents in the roast chamber which agitates the beans and allows them to roast evenly.
4. The Exhaust Temperature in the roast chamber is measured by the IKAWA Strong PT1000 Grade A Temperature Sensor.
5. A PID-J controller adjusts the fan speed and the heating element to match the temperature on the roast profile.
6. Chaff is continually removed throughout the roasting period by a filterless cyclone system, falling into the collection jar to separate it from the beans.
7. When the roast is done, a press of a button blows the roasted coffee from the roasting chamber to a (clean) collection jar.
