Purdue scientist invents new kind of oven

WEST LAFAYETTE, Ind., Sept. 23 (UPI) -- A U.S. scientist says he's developed a new type of oven that quickly produces foods that appear and taste identical to fried food, but uses no additional oil.

Purdue University Associate Profess or Kevin Keener says his new "radiant fryer" could create products with 50 percent less oil, less fat and fewer calories than conventional fryers.

"The radiant oven has the capacity to replicate the frying process without placing the food in an oil bath," said Keener. "If we're successful, when you put the product from our oven next to one that's been traditionally fried, you won't be able to tell the difference."

Keener is working with the Indiana-based Anderson Tool and Engineering Co. to produce a commercial prototype.

The oven works by using wavelengths of radiant energy to cook food products, Keener said. "If we precisely control a product's size and shape, we can produce the same thing every time, like a perfectly browned, round chicken patty," Keener said.

"If it works like we hope, we could take donuts from the freezer to the countertop -- hot and ready to eat -- within two minutes," said company President Ted Fiock said. "Currently, this is all but impossible."