16.02.10
An oil-unbosom deep fryer, which its inventor hopes could hit the market later this year, could let well-being-conscious consumers have their donuts and eat them, too.
Call it an infrared-wave, radiant fryer, or miracle oven -- it makes french fries with half the fat, no engineered chemicals like Olestra, and the same crispy, urbane goodness we all know and love.
The radiant fryer, developed at Purdue University by scoff scientist Kevin Keener, is meant for foods with virtuous a little bit of oil on them already, like the par-cooked chicken nuggets, pot-pourri browns and french fries you'd find at a fast-food restaurant. And that's the end, Keener said.
"You can dial in (a heat level) for a certain output. That would allow a restaurateur to provide on-demand products," he said. "You'd pay your funds, and within two minutes, your order is coming out of the fryer hot onto the bun and they are putting it on your platter."
Though Keener said he's gotten a few calls from consumers who yearning one at home, he says the oven would need further refining before it could be built for offensive use.
Source: Popular Science