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It's a microwave oven that, on the outside, looks pretty
similar to any other, except its shape. It's still a
prism, but its cooking chamber is only about 15 cm in
height; horizontally, it's a square large enough to
a 14" round pizza. (A larger model is available
you need to cook larger pizzas.) The chamber is
rather than D-shaped so that you can put in rectangular
pizzas, not just round ones.
Microwaves are distributed through waveguides in the
ceiling and floor, and deflected by stirrers, to ensure
heating, even when cooking a large rectangular pizza
(because the turntable has to be disabled in that case).
Hidden in the "no user-serviceable parts inside" part of
the machine is not just a magnetron but also a 40 W
dioxide laser tube (probably diagonally underneath the
cooking chamber, due to its 28" length). The laser beam
conveyed to the cooking chamber and bounced around by
a system of controllable mirrors. It is defocused so that
has a large and fuzzy spot (at least, compared to how it
would be used in a laser cutterit's small compared to
pizza's size) on the pizza, to heat the surface more
evenly and avoid burning narrow lines through it. This is
cooking the surface of the crust and toppings to make
them crusty and charred; the degree of this can be
the control panel.
Once the pizza is cooked, the laser can be focused to a
tight spot and used to cut the pizza into slices if you
want, but this may adversely affect flavor, so we suggest
taking the pizza out after cooking and cutting it by hand.
Fits under a bed, too. Not sure why you'd want to, but
If you want to cook pizza in a hurry, use visible + infra-red. [neutrinos_shadow, Oct 11 2019]
||But... the crust.
Microwaved bread turns rock hard before it even gets cold and you need that under-heat to brown the crust. Maybe a pizza pad you pre-heat with the diffused laser before inserting the pie would work.
||Heating from the bottom? Would the floor waveguides I
described do that well enough?
||For pizza in a hurry, see linky (I couldn't find a decent
article that explained it well, so I've linked the search
Pun version: if you want pizza in a flash, the (result of the)
idea is already baked...
||//Heating from the bottom? Would the floor waveguides I described do that well enough?//
||It's different. Microwaves are tuned so that they are best at exciting water molecules. Take the water molecules from bread and it becomes concrete, er... I mean croutons, so wave guide or no, unless there is the equivalent of hot stone beneath that pie and extra moisture in an un-risen crust... it's gonna totally be chef Boyardee is all I'm sayin.