4 ms·
> technical challenges, such as keeping melting cheese from sliding off while the pizzas baked in moving trucks. Wouldn't the answer just be to always keep the
by newman8r 3y ago
> technical challenges, such as keeping melting cheese from sliding off while the pizzas baked in moving trucks.
Wouldn't the answer just be to always keep the Gs of a turn under a certain value?
I'd have assumed that they would have tried to do all of this manually before automating it, so wouldn't that issue be apparent before even designing a robot?
A good neapolitan pizza can cook in only a couple of minutes, so they could have also just done the cooking step at the destination. Or maybe less sauce, or less cheese.
- avereveard 3y agoThat wouldn't be silicon valley enough. A basculating oven that swing to align the assembly line to the sum of gravity and inertia vector is the way. Need 6dof to cover changes in speed as well as cornering.
- garblegarble 3y agoYeah, it should take 90 seconds for a neapolitan pizza to cook, so they definitely could cook them at the destination. >or less cheese. I'm not convinced that a pizza company whose strategy includes 'less cheese' is destined for success :-)
- newman8r 3y agoYeah that line doesn't lend itself well to marketing campaigns.
- Gordonjcp 3y ago> Yeah, it should take 90 seconds for a neapolitan pizza to cook~ That doesn't sound like a lot... <googles> "... baked for 60–90 seconds in a 485°C wood-fired oven" Jesus. Okay then.
- SideburnsOfDoom 3y agoYeah, you can't do that in a conventional kitchen oven, but you can buy home kit, gas or wood fired, or even electric, that can hit the target of going over 450C / 850 F. e.g. models here https://ooni.com/ https://ooni.com/ or here https://www.gozney.com/pages/home-pizza-ovens https://www.gozney.com/pages/home-pizza-ovens
- EscapeFromNY 3y agoThe thinner the pizza, the faster it cooks!
- euroderf 3y agoSuspend them like a pendulum ?