What you are looking at is a Turbo Convection oven on top which provides both heat for roasting and air movement to move the chaff out of the roaster. Below that is a springform pan, which is slightly modified to allow the chaff to escape. This also provides space from the heating element to avoid cooking the beans too quickly. I’ve also inserted a thermometer to monitor the chamber temperature. I plan on purchasing a thermocouple that I can insert directly into the bean mass to monitor the temperature. On the bottom is a Westbend Stir Crazy popcorn popper that keeps the beans moving for an even roast. The popper base had to be modified because it came with a nylon shaft which would have melted under the heat of the oven. Also, I removed the popper’s heating element since the heat is coming from the convection oven.
The bean cooler is exactly what it looks like- 2 buckets from Lowes, a Shop Vac buckethead and a colander. This cools the beans very quickly. It also helps to remove excess chaff.