I've got a working prototype of a new Visor Springboard module. I was
developing a basically a fully functional dildo add on interface. The
first hurdle was making the case impervious to vibration and second to
moisture..... so much for high technology....
Steve McAlexander
Network Site Management, Inc.
"Trust either can KILL you or set you FREE"
"Loyalty always but not before Honor"
----- Original Message -----
From: Andrew Ball <[EMAIL PROTECTED]>
To: <[EMAIL PROTECTED]>
Sent: Tuesday, September 21, 1999 01:47
Subject: Soliciting advice on new Springboard
>
> 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"T 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]
>
>
