DaveC wrote:The probe in the front shows temperature and switches the burners off and on. I don't think the burners are banked in that one, so it probably switches the lot off except for the Pilot. The pilot will have sensor on should it go out, I think it will shut the gas off, but it might also perform a relight.
You might well find the probe is in the right place, think about how the beans tumble and pile up against the front of the drum when roasting 5kg and I would think it is well within the mass.
you probably have a good buy there, one you get your venting sorted, you can then set the airflow to where you need it to be...it's pointless trying to play with the airflow control during the roast., also don't have it too low or have the exhaust tubing too long unless you go for a much larger diameter than exists the chaff collector (e.g. use an adapter)..
I also don't recommend buggering about with the gas valve during roasting to try and profile....those sort of roasters are in, they heat, you decide at what temp the burners go off (usually 1st crack)...then later you dump. Theres no fancy profiling to be had, or needed really..
You might be right on the probe. We'll see. But if this probe is going to control the gas, then I still need another one for Artisan. I would also like to be able to profile smaller roasts, so below the sight glass would probably be the best place. The blue circle is about 3cm from the drum wall and clears the paddles by .5cm. At the 8:30 position it would be submerged in the bean mass...I hope.
The venting should be easy. I'm going to run 5" seamless ducting right through the old 6" stove flue. It would be about a 10' straight vertical run to the vent cap.
DaveC wrote:You also said it didn't need warming up, I assure you they should be warmed up for around 20 minutes before you roast and even then the first is never as good as subsequent roasts.
I was talking about my air roaster. Just flip it on and roast away.