Hi all, advice on how to roast in convection/combo ovens highly appreciated!
I'm moving out of my kitchen and into a larger shop very soon and I'm researching ovens for this transition. It's a bean-to-bar project and I will aim for 30 kg pr. week for start up.
Today I got the chance to experiment with a Zanussi Easysteam Plus 10 tray combo oven quite equal to the unox mind.maps cheftable it seems. Programable temperature curves, steam, humidity control, fan control, self clean etc. I used only 1 perforated tray with 500g beans on it.
On the first roast I programmed the oven to follow Chocolate Alchemy's recommendations more or less:
Preheat to 350F
10 minutes at 350F
5 minutes at 325F
5 minutes at 300F
10 minutes at 275F
After 5 minutes the beans started to pop in the air like popcorn. My IR thermometer read 350F on the bean surface! I continued the profile to test it but after less than 20 minutes all beans were burned and destroyed.
How could this happen? How can the oven speed up the heating process of the beans so much when set on the same start temperature as when I roast in my regular home kitchen oven? Is it the fan speed or what?
I would be super grateful for any roast/temperature curve advice for convection/combo ovens since I think this it what I will end up going for.
Thanks so much!!