Hi Clay, i will post soon my tests, no need to be so "secrecy" about the work of chocolate between us...
let me explain: i have a good (Bosch, electric) kitchen oven at home. There i have been doing my tests and also baked about 80kg of beans at 175*C for about 30 min.
Temperature has been measured with 3 different thermometers, so consistency has been checked.
As well there is also the Humidity to take in consideration, i usually opened the oven after 20 min for 10 sec to release extra humidity.
Now i'm running test on a 15kg/hour brand new coffee-roaster and i already noticed that time and temp. must be changed.
i did run tests on Peruvian beans,
On the Peruvian beans i noticed a perfect roast all the way (170*C for 20min) but the shell is really burned.
Today on Dominic Rep. (the one i usually roast at home) then will be easier to compare results.
I'll keep posted.
Ciao from South Africa!