more sensors at Zroaster. That really make roasting better? | Equipment Forum | Clorofile
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more sensors at Zroaster. That really make roasting better?

H
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BT, ET and inlet temps are standard. But now there's more drums, exhaust, MET, until someone puts up the motion sensors.

My question: all of this data really works this time-roast? Or is it mostly noise that makes roastmaster overwhelmed?

Ever tried compare Zroast of a bunch of sensors vs that are just BT / ET standard? It's not consistent?
8 Replies
R
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i used to compare. The drum skin sensor is the same BT often has a predictable correlation, Not a lot of incremental value except for the trouble shoot.
D
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the motion sensor incan correlate the same development rate more accurately than pure temperature alone. But stable and affordable are still rare.
B
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from SCA research on heat transfers, the heat distribution has a minimum of three-dimensional variable: seed surface, seed core, air in drums. One BT sensor is a very rough proxy. In principle, the problem of implementation and calligraphy is often inconsistent between machines.
U
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i'm more concrete: If roasting keeps looking at reality-time screens, it's the same thing.
S
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that's right. I have a friend who buys the most expensive machine with eight sensors, but he's roasting by feel and basically ignore all the charts. The results are no better than a simple setup.
G
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has anyone ever tested their own sensory accuracy? add thermocouple external then compare with readout machine? i want to know how drift sensor factory after 1-2 years of use.
L
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i checked. My BT sensor drives almost 4 degrees after 2 years. It didn't wake up right away because it felt like it was still there.
H
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it's a classic problem I'm worried about too. It's supposed to be SOP calibration, but rarely does anyone really do. Four degrees is armican, could slide first crack timing a few minutes.

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