Non electric, gas cooker

Is the bill really that steady? I'd never be able to track the energy of a PC from looking at my electric bill.

--

Rick C

There's something deeply satisfying in finding unexpected round numbers in physical relations.

Jeroen Belleman

[snip]

ROTFLMAO! Thanks, Jeroen! ...Jim Thompson

-- | James E.Thompson | mens | | Analog Innovations | et | | Analog/Mixed-Signal ASIC's and Discrete Systems | manus | | San Tan Valley, AZ 85142 Skype: Contacts Only | | | Voice:(480)460-2350 Fax: Available upon request | Brass Rat | | E-mail Icon at

| 1962 |

I'm looking for work... see my website.

Did you know you can use the google search engine to do such conversions?

Enter this search: 1 horsepower fortnight to kwh Answer: 1 horsepower fortnight = 250.555157 kilowatt hours

Why would you need glass? There are plenty of microwavable materials such as melamine. Much cheaper too. Is that not suitable for some reason? I believe that used to be used for TV dinner type foods some years ago. Now they seem to be either plastic or cardboard.

How would you run a conveyor through a microwave? Would that use a robotic arm to move the food into a sealed oven? Or would the entire line be enclosed and the food leaving through some kind of door?

--

Rick C

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y, they are cooking rice in electric cooker, transfer to holding container, then transfer to serving containers (1/9 size, around 36 sqin). That's lo t of work. We want to cook 10 to 20 of them (1/9 serving containers) toget her in a gas steam bath. The problem is controlling the temperature..

erature until a certain point, then very low temperature to keep it warm. The mission, should you accept it, is to build one with gas.

rature profile

to cook

if possible. Perhaps ceramic. Current plan is 6.7"x6.2"x2.5" stainless s teel container.

that the

is no

after a

ater) I

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ball bearings and tracks around. Perhaps infra-red from the top and induct ion from the bottom.

ss track?

wise we don't know what direction to go in.

ng lunch and dinner (30 to 50) and slow moving rest of day. Current plan i s to go with steel for nat. gas and induction cooking. If we go with micro wave, then the containers, ball bearings and tracks through the microwave o ven would have to be glass.

th 50 servings of rice (or 2 with 25 each), heat on medium until boiling th en low for a while. You're considering greatly complicating it. So I ask ag ain what is the purpose? Unless you can tell us it's not going to be very p roductive.

at the same time. The end of the line goes directly to the delivery truck as well. However, customer can pickup near end of the line via the automa ted windows/openings.

robotic arms as well. One need to grill the meat and another one to pack t he delivery truck. But that's way further down the line. First thing is t o build the cooking/serving line.

e maybe 20 servings at once, and tip/shake/scrape/weigh it out into portion s. All the relevant kit is a done deal already, meaning less material costs & far less time. A thermostat to detect too much temp rise would be necess ary to avoid burnt food & for fire safety, with insulation under it. Add sm oke detection too.

o a steam pan warmer, then transfer to serving containers.

can cook and serve with the same container, we can same some work time.

ady chopped, spices come in premixed. Safe cooking profile must be monitore d for all dishes, otherwise people will end up poisoned and served raw food one day.

seal it airtight, insulate it well, and heat with electricity. This would consume way less energy & water. It requires its own safety layers of cours e. You also could cook the whole dish in one this way - and if you go a ste p further and use pressure cooking it would be sealed & sterile once cooked - it would be canned.

e. Otherwise, it won't taste good and customers won't come.

Googled on this. Researcher found traces of melamine in urine of subjects using melamine bowls and plates. Not sure if it's dangerous or line. But glass and steel don't have this problem.

It's $.07 here, at least for the heating season. Cooling season is a little more ($.08, I think). Industrial users pay less than that. ;-)

We're multi-systemic. HP/F, would be just as good. We don't pay ludicrous electrical rates so we can afford calculators.

Understood. You're about to have to pay as high of a socialist government premium for labor as you are, now, for electricity. Cutting labor costs is just as important as saving electricity.

I've eaten off melamine plates since I was a kid. Why would you thing it was dangerous? If you grind up the plate and season your food with it, that might be dangerous. Even so, you can make the track out of melamine rather than glass. Glass can break and cut you. Is that dangerous?

--

Rick C

ote:

te:

rote:

ote:

e:

tly, they are cooking rice in electric cooker, transfer to holding containe r, then transfer to serving containers (1/9 size, around 36 sqin). That's lot of work. We want to cook 10 to 20 of them (1/9 serving containers) tog ether in a gas steam bath. The problem is controlling the temperature..

mperature until a certain point, then very low temperature to keep it warm. The mission, should you accept it, is to build one with gas.

perature profile

ve to cook

ic if possible. Perhaps ceramic. Current plan is 6.7"x6.2"x2.5" stainless steel container.

is that the

re is no

is after a

water) I

uld be

, ball bearings and tracks around. Perhaps infra-red from the top and indu ction from the bottom.

lass track?

erwise we don't know what direction to go in.

ring lunch and dinner (30 to 50) and slow moving rest of day. Current plan is to go with steel for nat. gas and induction cooking. If we go with mic rowave, then the containers, ball bearings and tracks through the microwave oven would have to be glass.

with 50 servings of rice (or 2 with 25 each), heat on medium until boiling then low for a while. You're considering greatly complicating it. So I ask again what is the purpose? Unless you can tell us it's not going to be very productive.

em at the same time. The end of the line goes directly to the delivery tru ck as well. However, customer can pickup near end of the line via the auto mated windows/openings.

K robotic arms as well. One need to grill the meat and another one to pack the delivery truck. But that's way further down the line. First thing is to build the cooking/serving line.

ake maybe 20 servings at once, and tip/shake/scrape/weigh it out into porti ons. All the relevant kit is a done deal already, meaning less material cos ts & far less time. A thermostat to detect too much temp rise would be nece ssary to avoid burnt food & for fire safety, with insulation under it. Add smoke detection too.

to a steam pan warmer, then transfer to serving containers.

we can cook and serve with the same container, we can same some work time.

ready chopped, spices come in premixed. Safe cooking profile must be monito red for all dishes, otherwise people will end up poisoned and served raw fo od one day.

e, seal it airtight, insulate it well, and heat with electricity. This woul d consume way less energy & water. It requires its own safety layers of cou rse. You also could cook the whole dish in one this way - and if you go a s tep further and use pressure cooking it would be sealed & sterile once cook ed - it would be canned.

ble. Otherwise, it won't taste good and customers won't come.

cts using melamine bowls and plates. Not sure if it's dangerous or line. But glass and steel don't have this problem.

Using melamine plate is OK, but FDA and manufacturers do not recommend usin g them in microwave oven.

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rote:

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wrote:

Currently, they are cooking rice in electric cooker, transfer to holding container, then transfer to serving containers (1/9 size, around 36 sqin). That's lot of work. We want to cook 10 to 20 of them (1/9 serving contain ers) together in a gas steam bath. The problem is controlling the temperat ure.

high temperature until a certain point, then very low temperature to keep it warm. The mission, should you accept it, is to build one with gas.

t a temperature profile

microwave to cook

d plastic if possible. Perhaps ceramic. Current plan is 6.7"x6.2"x2.5" st ainless steel container.

owave is that the

so there is no

which is after a

ity of water) I

hat could be

iners, ball bearings and tracks around. Perhaps infra-red from the top and induction from the bottom.

0' glass track?

Otherwise we don't know what direction to go in.

during lunch and dinner (30 to 50) and slow moving rest of day. Current pl an is to go with steel for nat. gas and induction cooking. If we go with m icrowave, then the containers, ball bearings and tracks through the microwa ve oven would have to be glass.

with 50 servings of rice (or 2 with 25 each), heat on medium until boiling then low for a while. You're considering greatly complicating it. So I ask again what is the purpose? Unless you can tell us it's not going to be ver y productive.

em at the same time. The end of the line goes directly to the delivery tru ck as well. However, customer can pickup near end of the line via the auto mated windows/openings.

robotic arms as well. One need to grill the meat and another one to pack the delivery truck. But that's way further down the line. First thing is to build the cooking/serving line.

e maybe 20 servings at once, and tip/shake/scrape/weigh it out into portion s. All the relevant kit is a done deal already, meaning less material costs & far less time. A thermostat to detect too much temp rise would be necess ary to avoid burnt food & for fire safety, with insulation under it. Add sm oke detection too.

a steam pan warmer, then transfer to serving containers.

can cook and serve with the same container, we can same some work time.

Everything is relative (Einstein). We don't have to be the best, just rela tively better than the other guys. Food service is one of the last technol ogical frontier. Even McDonald is not too developed. In the bay area rela tive to other regions, labor is 2x, ultility is 3x and rent is 4x, but in t erms of operating costs, labor is 50%, ultility is 10% and rent is 20%.

For the current kitchen, everything is set up for 3' level, operating by 3 to 4 "carbon bags of water". It is not very efficient usage of space. How ever, we can install R1C1 with an robotic arm and production line above it. Machines, unlike humanoids, have no problem working at 4' or 5' level. I t can also run at higher temperature, where it is uncomfortable for the "ca rbon bags". Eventually, we should kick all the humanoids out of the kitche n. They just need to prepare things and let the machines do the real work.

Notes: R1C1 (Robotic series 1 Cook 1) and R1D1 (Robotic series 1 Deliver 1) are dr oids with industrial robotic arms, but much dumber than R2D2 from wars. Carbon bags of water: combined phases of "carbon unit" from original trek a nd "ugly bags of mostly water" from trek NG. "Ugly" is in the eyes of the beholder.

What do they say about using them for conveyor tracks?

--

Rick C

rote:

:

e:

:

ote:

ently, they are cooking rice in electric cooker, transfer to holding contai ner, then transfer to serving containers (1/9 size, around 36 sqin). That' s lot of work. We want to cook 10 to 20 of them (1/9 serving containers) t ogether in a gas steam bath. The problem is controlling the temperature..

temperature until a certain point, then very low temperature to keep it war m. The mission, should you accept it, is to build one with gas.

emperature profile

wave to cook

stic if possible. Perhaps ceramic. Current plan is 6.7"x6.2"x2.5" stainle ss steel container.

e is that the

here is no

h is after a

of water) I

could be

rs, ball bearings and tracks around. Perhaps infra-red from the top and in duction from the bottom.

glass track?

therwise we don't know what direction to go in.

during lunch and dinner (30 to 50) and slow moving rest of day. Current pl an is to go with steel for nat. gas and induction cooking. If we go with m icrowave, then the containers, ball bearings and tracks through the microwa ve oven would have to be glass.

r with 50 servings of rice (or 2 with 25 each), heat on medium until boilin g then low for a while. You're considering greatly complicating it. So I as k again what is the purpose? Unless you can tell us it's not going to be ve ry productive.

them at the same time. The end of the line goes directly to the delivery t ruck as well. However, customer can pickup near end of the line via the au tomated windows/openings.

20K robotic arms as well. One need to grill the meat and another one to pa ck the delivery truck. But that's way further down the line. First thing is to build the cooking/serving line.

make maybe 20 servings at once, and tip/shake/scrape/weigh it out into por tions. All the relevant kit is a done deal already, meaning less material c osts & far less time. A thermostat to detect too much temp rise would be ne cessary to avoid burnt food & for fire safety, with insulation under it. Ad d smoke detection too.

ng to a steam pan warmer, then transfer to serving containers.

f we can cook and serve with the same container, we can same some work time .

already chopped, spices come in premixed. Safe cooking profile must be moni tored for all dishes, otherwise people will end up poisoned and served raw food one day.

ice, seal it airtight, insulate it well, and heat with electricity. This wo uld consume way less energy & water. It requires its own safety layers of c ourse. You also could cook the whole dish in one this way - and if you go a step further and use pressure cooking it would be sealed & sterile once co oked - it would be canned.

sible. Otherwise, it won't taste good and customers won't come.

s e

jects using melamine bowls and plates. Not sure if it's dangerous or line. But glass and steel don't have this problem.

using them in microwave oven.

Might be OK, but they probably have no idea of us building tracks through m icrowave oven.

I don't know how you will run tracks through a microwave oven and keep it sealed regardless of the material of the track. BTW, who exactly is "they"?

--

Rick C

What does the restaurant do when one of these machines breaks? With carbon bags there are always lots of spares if you need them.

--

Rick C

ote:

te:

rote:

ote:

e:

tly, they are cooking rice in electric cooker, transfer to holding containe r, then transfer to serving containers (1/9 size, around 36 sqin). That's lot of work. We want to cook 10 to 20 of them (1/9 serving containers) tog ether in a gas steam bath. The problem is controlling the temperature.

mperature until a certain point, then very low temperature to keep it warm. The mission, should you accept it, is to build one with gas.

perature profile

ve to cook

ic if possible. Perhaps ceramic. Current plan is 6.7"x6.2"x2.5" stainless steel container.

is that the

re is no

is after a

water) I

uld be

, ball bearings and tracks around. Perhaps infra-red from the top and indu ction from the bottom.

lass track?

erwise we don't know what direction to go in.

ring lunch and dinner (30 to 50) and slow moving rest of day. Current plan is to go with steel for nat. gas and induction cooking. If we go with mic rowave, then the containers, ball bearings and tracks through the microwave oven would have to be glass.

with 50 servings of rice (or 2 with 25 each), heat on medium until boiling then low for a while. You're considering greatly complicating it. So I ask again what is the purpose? Unless you can tell us it's not going to be very productive.

em at the same time. The end of the line goes directly to the delivery tru ck as well. However, customer can pickup near end of the line via the auto mated windows/openings.

K robotic arms as well. One need to grill the meat and another one to pack the delivery truck. But that's way further down the line. First thing is to build the cooking/serving line.

ake maybe 20 servings at once, and tip/shake/scrape/weigh it out into porti ons. All the relevant kit is a done deal already, meaning less material cos ts & far less time. A thermostat to detect too much temp rise would be nece ssary to avoid burnt food & for fire safety, with insulation under it. Add smoke detection too.

to a steam pan warmer, then transfer to serving containers.

we can cook and serve with the same container, we can same some work time.

relatively better than the other guys. Food service is one of the last tec hnological frontier. Even McDonald is not too developed. In the bay area relative to other regions, labor is 2x, ultility is 3x and rent is 4x, but in terms of operating costs, labor is 50%, ultility is 10% and rent is 20%.

y 3 to 4 "carbon bags of water". It is not very efficient usage of space. However, we can install R1C1 with an robotic arm and production line above it. Machines, unlike humanoids, have no problem working at 4' or 5' level . It can also run at higher temperature, where it is uncomfortable for the "carbon bags". Eventually, we should kick all the humanoids out of the ki tchen. They just need to prepare things and let the machines do the real w ork.

e droids with industrial robotic arms, but much dumber than R2D2 from wars.

ek and "ugly bags of mostly water" from trek NG. "Ugly" is in the eyes of the beholder.

Reroute everything to a spare or another site. It's not easy to find carbo n bags in short notice either.

The robotic arm is estimated at around $20K, perhaps cheaper with volume pu rchases. Keeping a few spare is no big deal.

There's something deeply frustrating in NOT finding the round numbers that you need. Especially when working in integer math.

--

John Larkin         Highland Technology, Inc 

lunatic fringe electronics

It does not really matter how much you pay, there will be complaints anyway. I remember US citizens complaining loudly when the gasoline prices increased, even claiming that the whole society and economy would collapse and nobody would be able to move anymore, but in fact the new prices were about 1/3 from what they are here. (up from 1/4)

and it costs $100 more per month.

t

re than 200W.

hour, $100 per day "carbon bag of water". So, it won't stop us from makin g R1C1 (Robotic series 1 Cook #1), a grand grand father of R2D2. But we wi ll have to choice carefully what to feed it.

y' is is either running off a diesel generator or an offgrid solar system, or talking complete whatsits.

ing else. I haven't check the bills, but no reason for them (owner/manager ) to lie to me.

Sounds most unlikely to me.

NT