Within the hot gas chamber, molecules are moving randomly in all directions.
在灼热的气体燃烧室内，分子在各个方向上作无规运动。
The hot exit gas from the reformer enters the refractory-lined inlet chamber.
热出口气体从转化炉进入耐火材料衬里的进气室。
About 1885, a process by which natural gas heats a roasting chamber and hot air is the only heating medium was developed, and this remains the best and most popular method of roasting coffee.
大约1885年，用天然气加热烘焙箱、以热空气作为唯一的热媒介的工艺就已经被开发了，这种工艺至今仍是最好最普及的咖啡烘焙法。
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