Behmor: 120V vs. 220-240V

[busyroad94]

I am on the left coast of the USA and new to these forums. I have a Behmor 1600+ and our electricity is 120V.

Reading here and there, I am getting a sense that the Behmor operates a little differently with a higher voltage. For example in this post, the forum owner writes:

I should also say...
be careful what (and more importantly, where) you read. Our friends in America use a different roaster, different voltage and what works here won't work the same there. In the USA on a 120v roaster the temperature drop when you hit [P2] (25%) is too much, they would need to press [P3] at the same point to get a similar roast.

And in that same thread or elsewhere I read references to scorching and tipping, which (so far as I know) the 120V version of the Behmor is incapable of. However, reading various "recipes" for roasting suggest that the roast times are about the same as what I am getting here. So, are your 220-240V Behmors running hotter than my 120V machine?

[MrFreddofrog]

Not sure but unless the thermal cut off temp is different which I doubt, I'd hazard a guess both have the same maximum capability. A 240v might reach this temp quicker though.

[busyroad94]

Not sure but unless the thermal cut off temp is different which I doubt, I'd hazard a guess both have the same maximum capability. A 240v might reach this temp quicker though.

I'm sorry for being unclear. I was not asking if 220-240V machines are capable of a higher maximum temperature, but rather if they were capable of achieving a higher rate of (temperature) increase during the roast, a.k.a. RoR. Apparently so.

[MrFreddofrog]

At 100% manual control (P5), a 300gm batch of Indian Elephant Hills at ambient temp 15C, and 70% humidity, average ROR from charge to FC was ~ 20 C/min, ie it took ~10mins to reach 200C.

[Andy]

I'm sorry for being unclear. I was not asking if 220-240V machines are capable of a higher maximum temperature, but rather if they were capable of achieving a higher rate of (temperature) increase during the roast, a.k.a. RoR. Apparently so.

Pretty sure the quote you found in your first post answered the question but yes, the 240v (220-240v) roaster is a very different beast to use, the owner of the company is often surprised when he is in Australia that the same profile used here will result in a much darker roast given the all the other variables are the same.

Ergo my P2/P3 example in your first post.

So enjoy the home roasting resources here at CoffeeSnobs but don't try and follow them to the letter or you will induce insanity.