WERNER SELL EQUIPMENT DEVELOPMENT

 

WERNER SELL

 

Giessen University

[169] I am grateful for the opportunity to participate in this conference. I am probably the only one attending who comes directly from Old Europe. German and other European universities have not yet given sufficient consideration to food technology and technical equipment. This I can verify from my own experience, as at the present time I am one of a few teaching this subject at two universities.

More than 40 years ago I installed a cooking appliance in an airplane - maybe the very first one. This was a milestone and a few years later I turned completely toward engineering and commerce in this branch. About 4 years ago, by courtesy of the Whirlpool Corp., I obtained their layout of a spacecraft kitchen for a 3-man crew for a 3-week flight. This all seemed somewhat unrealistic at that time.

Professor Paul Buck had objections to the conservative cycle of meals the astronauts are required to maintain. I definitely agree. There is no relationship between space and the basic time periods of our daily life. Even when considering future commercial air transport we find similar conditions. Please imagine you are sitting in an SST plane above the middle of the Atlantic! What is Mr. Treadwell of Pan Am going to serve you: Breakfast or lunch ? Leaving Paris or London for New York at noon you expect lunch' But because of the local time difference you arrive at Kennedy Airport 3 hr earlier, just in time for breakfast. The question arises: From which coast will you determine the relative meal time ?

Some speakers have mentioned the microwave oven, and one pleaded for ovens equipped for defrosting, rewarming fresh grilled steaks from the deep-frozen condition, etc. May I add to these considerations a Werner Sell high-temperature oven which has been developed in my company and uses a method of fast-circulated hot air ? This oven is the result of extensive research and 15 years in service. Steady improvements have resulted in a tiny box with the following advantages

(1) Regulated temperature within all areas of the oven. Food serving temperature controlled within 3 to 5 percent. A continuous regular thermostat makes it possible to adjust the temperature between 50° and 250° C (120° to 480° F).

 

(2) Very short defrosting time from -18° to 80° C (0° -176° F). This time is dependent on the weight and the layer thickness of the foods, as well as on the available electric energy. The defrosting time of the ovens is between 20 and 30 min.

 

[170] (3) When the thawing time is properly adjusted according to the instructions, the food will not boil, burn, or brown around the edges.

 

(4) Normal ovens defrost and cook at 390° F. With Juno ovens it is possible to defrost at 266° F, because of the heat circulation system and ventilation; thus the use of plastic dishes is permitted.

 

(5) The oven is well suited for grilling steaks and poultry.

 

(6) It is also possible to bake cakes and small baked goods in this oven. The baking time is significantly shorter than in the usual baking ovens without air circulation.

 

(7) Moreover, it is possible to bake or boil eggs in this oven.

 

(8) It is no problem to keep food warm for a specific period of time.

The electric power requirements are 3600 W for heating and 200 V for the motor.

In case there is any chance for a spaceship cabin to accommodate such equipment, we would be well prepared to develop a special small and lightweight oven with high efficiency. On my return to Germany I will carry with me a lot of problems and ideas, and I deeply hope that Europe will contribute its part in these great tasks.

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