I've got a working prototype of a new Visor Springboard module.
It's basically a fully functional rotisserie oven, with two massive
sprockets on the ends of six stainless steel barbeque skewers. It's called
the "Rotisserie Master"� Springboard.
I have a few technical problems to solve and I'm soliciting advice.
1) The heat from the rotisserie seems to be fusing the Visor's touch
screen layers together. This causes "mistaps" or phantom taps. While I've
had some success using heat resistant mylar to shield the Visor, I'm still
seeing a fair bit of smoke and charring from the outer shell of the Visor,
plus the butcher block applique on the Springboard interface seems to be
peeling badly. Suggestions?
2) The hot fat from meat dribbles down into the case workings. I'm looking
for a simply but elegant solution to control the problem. Perhaps some
sort of fire-proof, oil resistant bushing material? If I can solve this
problem, I think I've got the whole ventilation thing licked as well.
3) I tried using lithium cells, but I just couldn't get the heating
elements to warm up. At the moment, the Rotisserie Master requires a
three-phase, 100 amp, 240VAC disconnect to ensure proper cooking
temperatures. Obviously, this can make the Rotisserie Master somewhat
cumbersome and I'm worried that ultimately, this will reduce market share.
Plus, when the Rotisserie Master Springboard module ships with all its
options, the shipping weight is close to 135 pounds net.
Additionally, in re-reading my notes on "the Zen of Palm", it would seem
that I'm stretching the boundaries of what Jeff and Donna had in mind in
terms of form factor.
Anyone got any suggestions on how to reduce the weight/power draw of the
unit without compromising that "right out of the oven" barbeque flavour?
Dear me...it's awfully late...
--
Andrew Ball
[EMAIL PROTECTED]
