The Convenient Gourmet

9.2
Attachment 2: Diffuser
The use of an attachment to diffuse hot air over food was
experimented with, for the purposes of heating over a larger
surface area.
This would be particularly useful for larger cuts of meats,
browning a large lasagna or for other purposes that a chef
might deem useful for.
Given the form of the working model, I decided to cut an
elongated hole along the side to test its effectiveness, and
compared it with an air diffuser design which is normally
reserved for industrial airconditioners.
version 1
sweep grip
version 2
Evaluation
Elongated hole: The grip of the model was interesting, as it
presented a sweeping motion during use. The effectiveness
however was lacking as the air seemed to be streaming out
from the tail end, and not directly downwards as intended.
Diffusal tip: The grip to use this would be either the downward
facing (stab) grip or the pen (fingers) grip, both of
which were without complaint. The resulting diffusal was a
larger cylindrical surface, akin to a spray can held at distance.
pen grip
stab grip
63 64