SmileyGladhand Senior Member Joined: 5 Dec 2006 Posts: 62 Location: Charleston, SC Expertise: I live coffee
Roaster: SC/CO
Posted Sun Sep 23, 2007, 4:07am Subject: Re: New TO-CO oven top
pwest Said:
Has anyone tried one of these new Sunpentown 2002 or 2007 'nano carbon fiber' TOs yet? Just wondering if they are better/worse/about the same as the old 2000/1's.
I've been waiting for them to make the replacement tops available since I don't really want the wok. I'll probably give them a call in the next week or two to see what the timeframe might be. Anyone else using one yet?
I have been through a couple of Sunpentown ovens now, I guess I'm hard on them. It would be nice if they would just sell the tops, but I just ordered one from Amazon for $70 (icluding the shipping) and another TO (different brand) on eBay BIN for $70 (also inclusive of shipping).
I had completed 4 of my planned 6 roasts yesterdaywhen the thermostat on my Sunpentown finally flaked out for good. I wanted to bridge the circuit but It seems like the nut that holds the fan on is permanently affixed to the tiny shaft and so I'll end up destroying the thing to get it apart - and with new ones at $70 I just decided to get a replacement and a backup.
Hey Jon. Actually, they do sell just the tops on their website (I think you're referring to the older models since you said you've gone through a couple). SO-2000 Motor Top is $45 and the SO-2001 Motor Top is $55. They still don't have the nano carbon top which is what I'm waiting for. I think the person who started this post spoke with a rep @ Sunpentown that said they would start selling tops eventually.
Posted Sun Sep 23, 2007, 8:00pm Subject: Re: New TO-CO oven top
Update I purchased a so2007 wok type http://www.sunpentown.com/socoovwiwokb.html . The element heats real fast. Should have much better reaction time than old type elements. Have not converted the base yet with the motor and stir rods or separated the fan and heating element as i did with my GG so I can connect to my variac. I find the only real weak parts of the older and especialy the new To's is in the heat controls (as Jon mentioned) so when bypassed the rest holds up pretty well. Should get it done in the next couple weeks. Wish it was higher wattage than 1200w but should do 1lb fine. The curved glass is pretty cool but not as heavy as in the old GG's. Ed
SmileyGladhand Senior Member Joined: 5 Dec 2006 Posts: 62 Location: Charleston, SC Expertise: I live coffee
Roaster: SC/CO
Posted Mon Apr 21, 2008, 4:05pm Subject: Re: New TO-CO oven top
I managed to hack my old Sunpentown to my pleasing so I held off on getting the so-2007. I'm thinking about taking the leap now. Ed, how has it been working out for you?
Posted Fri Oct 17, 2008, 7:19pm Subject: Re: New TO-CO oven top
These new tops have been out for over a year now, but I've not been seeing much about how they are working as compared with the older higher wattage tops. Maybe the Behmore is taking all the action out of homebrew homeroasters...
Posted Sat Oct 18, 2008, 7:05am Subject: Re: New TO-CO oven top
I'm just about to build one using the wok model. Just waiting for my dry flange bearing to arrive. My guess is the added IR/radiant of the 1200 watt nano carbon fiber element will add to heat transfer but might drop charge weight a bit compared to a 1470 watt galloping gourmet oven. It still should be able to do a lb.+. The faster reaction time should help controlling a leveling out at first crack and the ramp done at about 300f BT. And yes, with the improved(but IMHO far from perfect) off the shelf roasters the DIY activity and creative thread discussions has sadly declined. farm
seedlings Senior Member Joined: 6 Jun 2007 Posts: 244 Location: Saint Joseph, MO 64506 Expertise: I love coffee
Espresso: Nuova Simonelli Premier V Grinder: Rossi RR45 Vac Pot: Cory DCU / DCL Rubberless Drip: Newco Air Pot Roaster: breadmaker / homemade
Posted Sat Oct 18, 2008, 7:40am Subject: Re: New TO-CO oven top
I agree, farm. It would be nice to get some new ideas brewing on home made roasters. I, myself, am always looking for the next homeroasting idea to try, then fail. My success to that end is remarkable!
Carry on, farmroast, carry on!
And now to go roast some Colombian in my out-of-necessity breadmaker-torch roaster...
Posted Sat Oct 18, 2008, 7:48am Subject: Re: New TO-CO oven top
While the recent focus seems to be on heating elements and control methods (PID vs. VariAC), I have still not seen a good solution for temperature measurement. Did I miss that one somewhere? It seems like the most precise control method is wasted unless we can get good real-time bean mass temperature.
I'm still using my "digital" GG (digital readout) on a UFO, and I love the coffee, but I'm not very consistent. Better control would be great.
Posted Sat Oct 18, 2008, 8:38am Subject: Re: New TO-CO oven top
JR Said:
While the recent focus seems to be on heating elements and control methods (PID vs. VariAC), I have still not seen a good solution for temperature measurement. Did I miss that one somewhere? It seems like the most precise control method is wasted unless we can get good real-time bean mass temperature.
I'm still using my "digital" GG (digital readout) on a UFO, and I love the coffee, but I'm not very consistent. Better control would be great.
I don't use a UFO base with my super modified roaster but where there is the will there is a way. If your stirring bean mass extends past the stir rods then I would drill and place a bead tip thermocouple wire up and into that mass. If the stir rods are in the way of that mod. then they make high temp. ridged teflon tubing or use metal tubing or a combination of, that could extend from the sidewall to hold the wire over the bean mass and then just bend the end of the wire bead tip downward into the bean mass. Bean mass temp. is very helpful especially if you roast lots of different origins and types and/or you are looking for improved repeatability. teflon tubing farm
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