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The thermodynamic cooler is a transfer and optimization of basic technology mainly used in emerging countries to keep food fresh in to the high-tech kitchen. By making use of the virtue of the laws of thermodynamics, a evaporation process of water inside the system automatically causes a drop in temperature of several degrees, cooling the inner clay pot, destroying harmful micro-organisms and preserving the perishable foods inside using no electricity. To keep the cooling process active water needs to be added every ten days. The design could help to reduce domestic energy consumption and food waste without radically compromising comfort.
Hochschule für Gestaltung Offenbach
Offenbach am M, Germany
Rochus Jacob Design
New York City, United States