I purchased a specialized unit for heating the said organics, and have been very happy with it. Literally load, push button, come back when the light’s green. Prior to that, I found that the toaster oven was considerably more temperature stable than my own oven, and you can stick a thermometer in with it for extra fine tuning.
Could you mention the specialized unit? Someone told me about the Magic Butter machine which seems great for it if a little pricey for me.
What temperature and timing do you use? I’ve used decarb data charts I found in a Google search but perhaps others might have a more precise idea.
Have you looked at some of the rice cookers? Some of the higher end ones use what they call fuzzy logic, to control the heating and the time. It may do what you want. They also come in various sizes so getting one the correct size for the amount of matter you want to heat and maintain should be possible.
Check your pm’s.
I found out recently while drying my homegrown hops (to exchange for homebrewed beer) that they dry just fine at room temperature with good air circulation (including fans blowing on them), away from direct sunlight. The oils and resins they contain degrade less that way than in heat-drying, although the process does take somewhat longer without heat.
As I understand it, these facts apply to drying other resin-secreting plant flowers as well, although my only experience is with hops.
Sounds like organic chemistry. In which case, I’d recommend a laboratory type heater as mentioned above. We used electric heaters with a well in the top. In the well was placed sand, and our spherical glass reaction vessel was nestled in that.
I’d think an oil immersion heater might work too, for temps around 125 C or below. Electric hot plate, beaker filled with some sort of decent heat capacity oil which won’t break down under heat and oxidation (couldn’t begin to guess what would work—mineral oil?), reaction vessel immersed in beaker, and some sort of feedback mechanism to keep the temperature of the oil column in the 125 C range.
I don’t recall culinary efforts to this effect being especially difficult, but it may be more challenging in an industrial setting.