Aerosol whipped topping cans require pressurization via nitrous oxide and/or other gases so that the topping can be sprayed out. (There's no way to perfectly control the amount of gas that comes out along with the topping, which is why cans often have such disappointingly low yields – but that's another post.) Gases are affected by such things as atmospheric pressure and heat. As anyone who's ever been in a restaurant kitchen knows, heat can be a real issue. With open flames on the stove, ovens, deep-fryers, boiling pots of water, the temperature in a kitchen running at full speed can easily top 100°.
While that alone shouldn't cause a can of whipped topping to explode, it'll get it up near the danger zone. And if a can were to, say, sit next to a burner on high for awhile, the local ambient temperature could easily reach 120° or higher. Yikes.
And it goes without saying that it a can knocked into the deep fryer would be scary and possibly life-threatening. For an example why, check out this video:
With On Top bagged whipped topping, the only thing that happens if it gets too hot is it melts. Drop it into the deep fryer and you get to dump the grease and scrub melted plastic and whipped topping off the fryer's walls, but there's no explosion, no shrapnel, no ball of flames.
Jamba Inc., (NASDAQ:JMBA) announced the launch of a new franchise recruiting campaign focused on single store development in existing and new domestic markets. Jamba was recently selected one of Forbes Top 10 Best Franchises in America.
The value of fast food dining has never really been about personalized service. Rather, the emphasis was on speed and convenience (price played in there, as well). We customers were thrilled to have our order turn out correctly and at the proper temperature. We may have appreciated the smile, when received, and the good wishes as we accelerated on with our lives.
On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.
Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.