HOW IT WORKS
1. Air is drawn into the roaster by the fan (the only moving part in the entire roaster).![](https://cdn.shopify.com/s/files/1/0291/8449/1595/files/ik-dia1_480x480.png?v=1659461672)
2. Air is heated as it passes through the heating element and is measured by the first of 2 PT1000 Grade A Temperature Sensors.
![](https://mk0ikawacoffee27usxc.kinstacdn.com/wp-content/uploads/2018/06/ik-dia2.png)
3. Hot air is blown through louver vents in the roast chamber which agitates the beans and allows them to roast evenly.
![](https://mk0ikawacoffee27usxc.kinstacdn.com/wp-content/uploads/2018/06/ik-dia3.png)
4. The Exhaust Temperature in the roast chamber is measured by the IKAWA Strong PT1000 Grade A Temperature Sensor.
![](https://mk0ikawacoffee27usxc.kinstacdn.com/wp-content/uploads/2018/06/ik-dia4.png)
5. A PID-J controller adjusts the fan speed and the heating element to match the temperature on the roast profile.
![](https://mk0ikawacoffee27usxc.kinstacdn.com/wp-content/uploads/2018/06/ik-dia5.png)
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.
![](https://mk0ikawacoffee27usxc.kinstacdn.com/wp-content/uploads/2018/06/ik-dia6.png)
7. When the roast is done, a press of a button blows the roasted coffee from the roasting chamber to a (clean) collection jar.
![](https://mk0ikawacoffee27usxc.kinstacdn.com/wp-content/uploads/2018/06/ik-dia7.png)