Posted by Koffee Kosmo on 02/06/2020 11:43 PM
#8
Quote
Alaroast wrote:
I'm really interested in the KKTO-design roaster build. Coming from a SC/TO design with the chaff-ejector ring, I'm curious about the air flow in a relatively closed design of the KKTO roaster. My SC/TO has free flow of air and chaff exiting from the ejector ring. Does the turbo oven really have that much induced air flow into the roast area? As air is pulled in and heated and circulated around in the KKTO, where does it exit especially with the silicone tubing providing a relatively tight seal at gaps?
Maybe I'm just getting wrapped around the axle for nothing especially since this is a tried and true design. Thoughts?
Re - chaff
Have a look at the build thread or the blogspot for the shorter version
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ttps://koffeekosm...ogspot.com/
Re - How does airflow in a turbo oven work ( simple version)
Around the circumference of the unit it has many fresh air entry point slits. The air is sucked in by the spinning fan and over the heating element
As the air now heated is compressed by more incoming air the older air is ejected via an exhaust point
So it?s not a closed system
If you want a faster exhaust you can leave a gap in the top silicone tube
KK