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M6/M10 Hot Air Coffee Roaster
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Surrounding hot air brings many benefits as follows
1. By surrounding the hot air, the temperature inside the roaster is kept stable, ensuring stable operation under various ambient temperatures without affecting the roasting quality and efficiency.
2. Cold air passes through the heated channels, ensuring that the temperature of the hot air entering the roaster reaches 200 °C/392.0 °F or more. This doubles the thermal efficiency and shortens the roasting time, thus better preserving the flavor characteristics of the coffee beans, while improving the expansion of the beans and the uniformity of the roasting.
3. By continuously providing pure hot air, it avoids the circulation of exhaust gases, which makes the flavor of coffee beans cleaner and greatly reduces the smoky feeling produced during the roasting process.
4. Expanding the maximum roasting capacity: enabling it to increase the maximum roasting capacity by more than 20%.
5. Optimize the body structure and sealing design, strengthen the airtightness of the body, reduce heat loss to improve the heat utilization efficiency of the machine, and ensure the stability of the internal environment. Energy saving and environmental protection heat energy utilization rate of 90%
6. In order to avoid unreasonable heat and cause beans‘defects in coffee bean roasting, bean Drum structure has also been upgraded, adjusting the ratio of infrared radiation and convection heat in the roaster to achieve the best heat transfer effect, further reducing the smoky feeling and dry heat to adapt to the needs of "sensitive people".
7. Avoid coffee beans being affected by excessive infrared rays, greatly improve the flavor of coffee beans in sunshine and special treatment method, and greatly avoid coffee bean tipping.
1. By surrounding the hot air, the temperature inside the roaster is kept stable, ensuring stable operation under various ambient temperatures without affecting the roasting quality and efficiency.
2. Cold air passes through the heated channels, ensuring that the temperature of the hot air entering the roaster reaches 200 °C/392.0 °F or more. This doubles the thermal efficiency and shortens the roasting time, thus better preserving the flavor characteristics of the coffee beans, while improving the expansion of the beans and the uniformity of the roasting.
3. By continuously providing pure hot air, it avoids the circulation of exhaust gases, which makes the flavor of coffee beans cleaner and greatly reduces the smoky feeling produced during the roasting process.
4. Expanding the maximum roasting capacity: enabling it to increase the maximum roasting capacity by more than 20%.
5. Optimize the body structure and sealing design, strengthen the airtightness of the body, reduce heat loss to improve the heat utilization efficiency of the machine, and ensure the stability of the internal environment. Energy saving and environmental protection heat energy utilization rate of 90%
6. In order to avoid unreasonable heat and cause beans‘defects in coffee bean roasting, bean Drum structure has also been upgraded, adjusting the ratio of infrared radiation and convection heat in the roaster to achieve the best heat transfer effect, further reducing the smoky feeling and dry heat to adapt to the needs of "sensitive people".
7. Avoid coffee beans being affected by excessive infrared rays, greatly improve the flavor of coffee beans in sunshine and special treatment method, and greatly avoid coffee bean tipping.
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