The semi-direct flame and semi-hot air commercial baking machine (also known as the semi-hot air baking machine) has the following advantages:
Temperature control and baking uniformity: The heat is relatively stable, and the temperature inside the boiler is easy to adjust, not affected by the external environment. As long as the heat is adjusted, the required heat for each roasting stage can be simply controlled, ensuring that the internal and external tissues of the coffee beans are heated evenly. The difference between the surface and the core of the roasted beans is smaller, and the flavor and aroma are relatively more stable.
Applicability: It is suitable for roasting blended coffee. If beans of various densities are mixed, the semi-hot air machine is more stable because the heat energy it conveys is more even. The heat energy provided by the semi-hot air machine will reach the center of the beans. Even if the density of the green beans is inconsistent, the heat source provided by the roastery can be completely absorbed by the green beans.
Fine-tuning the heat and flavor expression: Fine-tuning the heat is very convenient, and it is suitable for both deep and light roasting. It is especially suitable for interpreting the sweet and rich flavor of heavily and deeply roasted beans, which is something that hot air flow cannot achieve.