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13 years ago
Wanted to replace my old journal, but I don't have anything interesting to say. So here's a Wikipedia entry on pop-up toasters. Don't ask.
In pop-up or automatic toasters, bread slices are inserted vertically into the slots (generally only large enough to admit a single slice of bread) on the top of the toaster. A lever on the side of the toaster is depressed, activating the toaster. When an internal device determines that the toasting cycle is complete, the toaster turns off and the toast pops up out of the slots. The heating elements of a pop-up toaster are usually oriented vertically, parallel to the bread slice - although there are some variations.
In earlier days, the completion of the toasting operation was determined by a mechanical clockwork timer; the user could adjust the running time of the timer to determine the degree of "doneness" of the toast, but the first cycle produced less toasted toast than subsequent cycles because the toaster was not yet warmed up. Toasters made since the 1930s frequently use a thermal sensor, such as a bimetallic strip, located close to the toast. This allows the first cycle to run longer than subsequent cycles. The thermal device is also slightly responsive to the actual temperature of the toast itself. Like the timer, it can be adjusted by the user to determine the "doneness" of the toast.
There are in fact two possible methods of adjusting the heat that is applied to toast. The first is the method most commonly observed in modern toasters, namely that of fixed distance and either variable time or a heat sensor. The second, less often seen, is to vary the distance of the heaters from the toast, with or without other features. Although a sensor will accurately measure the temperature of the toast-slice's surface with both methods, the outcomes are by no means the same. When heaters are closer to the toast, the surface is crisp and darkened quickly, leaving a softer internal texture at the time when the temperature sensor asserts its readiness. Many enjoy toast made like this. With increased heater distance, the inside of the toast is dried out more by the time that the surface is deemed ready. Perhaps owing to the increased complexity, variable heater distance is rarely found.
In pop-up or automatic toasters, bread slices are inserted vertically into the slots (generally only large enough to admit a single slice of bread) on the top of the toaster. A lever on the side of the toaster is depressed, activating the toaster. When an internal device determines that the toasting cycle is complete, the toaster turns off and the toast pops up out of the slots. The heating elements of a pop-up toaster are usually oriented vertically, parallel to the bread slice - although there are some variations.
In earlier days, the completion of the toasting operation was determined by a mechanical clockwork timer; the user could adjust the running time of the timer to determine the degree of "doneness" of the toast, but the first cycle produced less toasted toast than subsequent cycles because the toaster was not yet warmed up. Toasters made since the 1930s frequently use a thermal sensor, such as a bimetallic strip, located close to the toast. This allows the first cycle to run longer than subsequent cycles. The thermal device is also slightly responsive to the actual temperature of the toast itself. Like the timer, it can be adjusted by the user to determine the "doneness" of the toast.
There are in fact two possible methods of adjusting the heat that is applied to toast. The first is the method most commonly observed in modern toasters, namely that of fixed distance and either variable time or a heat sensor. The second, less often seen, is to vary the distance of the heaters from the toast, with or without other features. Although a sensor will accurately measure the temperature of the toast-slice's surface with both methods, the outcomes are by no means the same. When heaters are closer to the toast, the surface is crisp and darkened quickly, leaving a softer internal texture at the time when the temperature sensor asserts its readiness. Many enjoy toast made like this. With increased heater distance, the inside of the toast is dried out more by the time that the surface is deemed ready. Perhaps owing to the increased complexity, variable heater distance is rarely found.
