[ Problem Point ]
We could not roast uniformly at the optimum temperature up to now.
[ ⇒Kaizen Point ]
We roasted with Air blow Heaters.
Delicate temperature control of roasting at 180℃ for the first time and roast at 200℃ to 230℃ at the second time,
It became easy to do it by 1℃ unit.
From light roasting to dark roasting, city roasting, medium roasting,and high roasting were easy.
The variation in roasting was reduced and the product value increased.
Since the high-temperature burned part disappears,
the variation when it was made into powder was reduced and the flavor improved.
Furthermore, since there is a controller which can automatically control roasting time and hot air flow rate, it was easy to prototype.
Related page:
No.107 Hot air roasting of Cacao beans 
No.109 Hot air roasting of Peanuts 
No.111 Hot air roasting of Cashew nuts 
No.112 Hot air roasting of Hazelnuts 
No.108 Hot air roasting of Almond nuts 
No.110 Hot air roasting of Macadamia nuts 
Heat-tech News Letter – Vol. 018 
No.65 Small high-temperature tunnel furnace heat source