6 ms·
If this indeed is the case, anyone with low-temp ovens should immediately be volunteering them up to help sterilize. Hell, I have two of them the Breville count
by kposehn 7y ago
If this indeed is the case, anyone with low-temp ovens should immediately be volunteering them up to help sterilize. Hell, I have two of them the Breville countertop convection oven - It'll go as low as 120F steadily, so 158F should be no problem.
- MithrilTuxedo 7y agoI'm really curious if you'd get the same results if you put the mask in a bag and sous vided it. People could do that on their stove with a pot of water and a thermometer.
- amluto 7y agoA lot of regular kitchen ovens can go as low as 100F or 120F. They’re wildly inaccurate and you need to have a baking sheet or other barrier between the mask and any heating elements to block IR. Source: by far the easiest way to fix crystallized honey is to bake it somewhere in the 120F to 140F range for an hour or two. All the Internet guides saying to use warm water have probably never tried to put a half-full bottle of honey in water, fully submerged to get all the crystals, and without destroying the label. In contrast, all common bottle plastics and labels are just fine in 140F dry air.
- edoceo 7y agoI use the water method, who cares about the label? To keep honey from getting crystals just drink more tea.
- amluto 7y agoI find that the water method results in crystals staying on the sides of the bottle that we’re above water. These serve as nucleation sites to recrystallize the honey faster. And the label is nice if you have lots of varieties of honey :)
- Waterluvian 7y agoThis might not be in good taste but this line of discussion is just hilarious to me.
- Scoundreller 7y agoThe pressure of the water on your bag might deform the mask though.
- ArlenBales 7y agoMy 3M P95 masks (purchased for 2018 Camp Fire smoke) come in compressed bags. Also if you sous vide using vacuum sealer bags (e.g. Foodsaver) those are a little more stiff.
- smacktoward 7y agoForget home ovens. Hospitals are surrounded by restaurants with big, roomy commercial ovens, most of which are now closed. A functioning government could commandeer those ovens for sterilization. Heck, pay the restaurant owners rent to use them — now you’ve solved two problems.
- fendy3002 7y agoThe manager: what are you all cooking? Employees: N95 masks sir Customer: can I also order one?
- ringshall 7y agoI doubt you'd want what is essentially medical waste burning off inside a commercial food oven.
- smacktoward 7y agoAs opposed to peoples’ home ovens? Heck, tell the restaurateurs that when we’re done using their ovens we’ll rip them out and install shiny new ones. Problems that can be solved by throwing money at them are good problems to have right now.
- catalogia 7y agoWhy is there presumed to be an oven shortage at all?
- Aeolun 7y agoMuch more need for an average oven every day than face masks, or ventilators.
- catalogia 7y agoHardware stores have plenty of electric ovens stocked, it's not like people have been or will be panic-buying them. Hospitals have ovens anyway, the ones in their cafeteria kitchens if nothing else. But even if that weren't the case, they could just send somebody to a local store and buy one. They could have it purchased, installed and operational by the end of the day.
- marcosdumay 7y agoA $50 electric oven is probably enough for a few hospitals. No need to go searching it.
- andromeduck 7y agoWhat kind of hospital doesn't have half a dozen autoclaves?
- sunflowerfly 7y agoThey tried autoclaves and it destroyed the masks.
- kitotik 7y agoFood dehydrators may also work well for this. They usually range around 90-140f. Many of them have stackable horizontal racks which may make it possible to 6-12 at a time. edit: s/vertical/horizontal/
- shawncampbell 7y agoI wonder if the airflow would risk spreading the virus.
- swader999 7y agoYes, I plan to use mine outside.
- swader999 7y agoFood dehydrators can go lower temperature.