4 ms·
There's plenty of room for improvement. <40s: Pressurize the cooking chamber like an autoclave (KFC fryers do this!) Use decompression to get a nice puffy crus
by mometsi 4y ago
There's plenty of room for improvement.
<40s: Pressurize the cooking chamber like an autoclave (KFC fryers do this!) Use decompression to get a nice puffy crust edge, like a chinese popcorn bomb.
<20s: Add a microwave emitter in the oven floor to ensure the interior cooks before the outside gets charred.
<10s: Raise the temperature to cone 10, with a reducing atmosphere to minimize charring. Mount a passive Q-switched laser overhead to blast away any inorganic ash that forms on the surface.
<.0000000005s: inertial confinement, I guess
- joezydeco 4y agoHot air convection ovens with a microwave booster are a real thing. TurboChef tried an industrial size oven that didn't sell well. They had a lot more success making the countertop ovens for Subway and Starbucks.
- SideburnsOfDoom 4y agoPossible, but it's expensive tech for marginal gains on an already fast process. The big gains worth paying for are from halving the times of things that take 45 Minutes (i.e. pressure-cooking grains) not taking 30 seconds off a 90s process. I've seen a pizza place with a conveyor oven, that would stall the customer at the till going through drinks options for 30 seconds or so. By the time they've paid, their pizza is ready. Same effect, much cheaper, plus an opportunity to upsell.