h a l f b a k e r yBunned. James Bunned.
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Pizza, delivery pizza, always seems to arrive slightly
soggy.
This is because the steam given off by the pizza cannot
escape from the delivery box, which is designed to keep in
the heat of the pizza so it doesn't congeal before it gets to
you.
No more need this happen to you and your Mediterranean
flatbread delight. UBCo's Pizza Packaging Provisions Plant
has developed a small, reusable chimney that can be fitted
to the thumbhole in the corner of the box, extracting the
water from the escaping air, before pushing the hot air
back into the box.
Powered by a small Stirling engine of flat design, lying
under the bottom of the pizza and on the outside of the
box, to take advantage of the heat differential.
[link]
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Will my pizza cost more now? Though worth it, your'e
right, perhaps. |
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Rather than a Stirling engine, we advocate
adsorbing the steam onto Calcium Carbide
granules, which will remove the moisture and
release Acetylene which can then be oxidised
by a platinum-black catalyst on the underside
of the box to keep the pizza hot. |
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...my chief complaint for any take-out food, so let's put them on other contaiers as well. I hate to order baked fish, to have it arrive *steamed*! + |
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Pizza delivery vehicles should have a special DC electric
stone-hearth warming oven in the back seat, so the pizza
only gets put in the box right before it's delivered to your
door. |
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<Takes corner just a tad too fast. Sorts pile of
squashed pizza slices into roughly original pizza
shapes.> |
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For that matter domiciles should come equipped with a trans-wall stone oven. |
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