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3D Printers Making Inroads In Kitchens

Posted by Soulskill on from the license-to-print-honey dept.

mpicpp sends an article from Fortune about the tiny industry springing up around food-related 3D printing. While such devices are still too expensive and too special-purpose for home kitchens, professionals in restaurants and large cafeterias are figuring out ways they can automate certain time-intensive tasks. For example, pasta: "If the user is making a recipe for ravioli, for instance, the [device] prints the bottom layer of dough, the filling and the top dough layer in subsequent steps. It reduces a lengthy recipe to two minutes construction time and ensures that no one has to clean a countertop caked with leftover dough and flour." The companies developing these 3D printers hope they'll be this generation's version of the microwave, gradually finding a use in almost every kitchen.

3 of 91 comments (clear)

  1. New design by NotInHere · · Score: 2, Informative

    better than beta, worse than it was. HOWEVER, I'm patient and hope they sort out the bugs. I'm not "You are posting: as NotInHere Anonymously". I'm posting as NotInHere.

    1. Re:New design by idontgno · · Score: 4, Informative

      From the announcement Soulskill mentioned below:

      And effective today, we've jettisoned the Slashdot Beta platform out the side portal. Slashdot has always been a bit quirky, and "user friendly" is sometimes in the eye of the beholder. After heavily experimenting on the Beta platform and splitting traffic between Classic and Beta, we've made some decisions about which platform changes ultimately make sense: starting today, we're unifying users back on our Classic platform.

      That's right. Beta has surrendered. Sanity has prevailed. We, the users, actually won.

      It's oddly sad that you don't usually get to say that. But also reassuring that we get to say it of Slashdot.

      --
      Welcome to the Panopticon. Used to be a prison, now it's your home.
  2. Re:I can't wait for the Ron Popeil 3d printer! by LordKronos · · Score: 3, Informative

    That's why you don't make them "by hand"...you use the right tool for the right job.

    https://www.youtube.com/watch?...

    I own that one, and it's really not all that difficult or time consuming. And that's just a home quality tool. I'd have to imagine a professional chef in a restaurant would have to have an even better tool at his/her disposal.