| 摘要 |
A circuit permits of monitoring the temperature and the color of coffee in the drums of roasting equipment, and controlling the flow of hot air with dampers operated in pairs by respective stepping motors. The dampers are moved through a succession of proportioning positions in a definite sequence of two stages; an initial, continuous movement that approximates to the thermal transition required, followed by a series of discrete steps producing a fine adjustment; thus it becomes possible to ensure that the set pre-roast and roast temperatures are reached in the drums at the prescribed moment in time.
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