it would be good to get more technical specifics on the operation of your device
(1) how is contact between the grill and the food set? is it a single hinge? is the height adjustable?
(2) is air free to circulate on the sides of the food--is it a closed or open compartment?
(3) how does the power draw of your device compare to a sous vide machine at moderate to low temperatures, e.g. 135f for eight hours?
(4) what is the usable volume of the compartment?thanks!
johnxy888|11 years ago
Our current specification for the cooking volume is 10" x 10" x 2.5", enough space to comfortably fit two sizable steaks. Our cooker will have a single hinge, but the mechanism will keep the plates aligned in the XY plane at any distance within the cooking volume.
As far as contact with the grill and the food, the upper half will have an optimal amount of counter-balance. The key is to offset the weight of the upper half to prevent food from getting crushed/squeezed dry, but still have enough weight to ensure the upper plate still makes enough contact for heat to conduct into the food. We are also planning to have 2-axis tilt on our upper cook plate, which should allow for better contact with foods that aren't sliced parallel to the cook plates (such as chicken breast, fish, etc).
Our cooking volume has [removable] side walls surrounding the plates. While it does not form an air-tight seal, it does reduce the amount of convection from the surrounding environment that would normally reach the cook plates, thus greatly reducing heat leakage and also allowing our sensors to get a much more accurate picture of what's going on. (our CTO/control systems engineer @InternetofJim can speak more on that). From our tests so far, cooking at low temperatures (135F) uses relatively low levels of power, well below 100W.
Hope that answers some of your questions, and we welcome any thoughts/comments on our design!
stephen|11 years ago