One could try a version of this themselves; get a foreman grill or the like (the most powerful and consistent you can find), a $30 auber PID, and a temp probe and you could do some of what this does. The apparent temperature consistency edge to edge is very impressive though; the foreman-style grills i've tried were pretty awful in that respect, and often the top is quite a bit diff then the bottom. I should have kept my griddler, measured and did 3-way temp control; upper surface, lower surface and food. Hmm. Well, the griddler is full of hot and cold spots, so maybe another device.
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