Comment on Air fryers are simpler than you think, but still pretty neat [19:38]
barsoap@lemm.ee 3 days agoHmm. Diluting the air will be the hardest thing: A run off the mill heat gun will do 600C at 2000W in a concentrated stream, if you regulate it down to air frying temperature you’ll get very little total power so you’ll want to cool it down by pulling in additional ambient air instead. But with that out of the way… add a metal box and a timer? The heat gun already regulates the temperature.
…and all that made me wonder and apparently there’s no culinary heat guns which would be a smart choice because they’d pay attention for all materials to be food-safe. But there are hobbyists reporting great results using standard heat guns instead of the usual torch. Not, to be honest, that you’d expect standard lighter gas to be food-grade, of course.
grue@lemmy.world 3 days ago
I wasn’t thinking of trying to regulate down the power on the heat gun itself, I was thinking of cycling it on and off (or cycling between heat and fan-only mode) to maintain thermostatic control of the temperature in the box.
barsoap@lemm.ee 3 days ago
Set a temperature, have an exhaust, the temperature inside will be within a wibble of your set-point because the air stream will completely dominate over any other source of temperature raise/drop. You’re way overcomplicating things. Forego subtlety, consider the air as a sledgehammer: If this was a closed system having feedback control would be a good idea but air frying is supposed to use fresh outside air so that the hot air is really dry and the intake air being a couple degrees hotter or colder won’t make a difference in practice.