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Is cooling tray airflow control becoming more important now than extra roast sensors?

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Some teams keep adding more roast-side sensors, but the post-drop part still gets less attention than it should. I hear more operators say better cooling tray airflow control gave bigger consistency gains than adding one more sensor during roast. Is cooling tray airflow control becoming the higher-value equipment decision now?

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Cooling is still part of roasting, just often ignored because the graph already ended.

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Yes, post-drop hardware quality often decides whether roast consistency survives into the bag.

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I agree this part is often underrated. If cooling weak or unstable, nice roast result before drop can still lose shape after that.

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Extra sensors are easier to buy than fixing airflow discipline.

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Controlled cooling gives very practical payoff on repeated production days.

Is cooling tray airflow control becoming more important now than extra roast sensors?

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