(H)eat

Preface

The first experimental molten salt parabolic mirror power plant is completed and activated in in Perugia, Italy, in 2013. The technology involves the storage of solar energy in thermal form and its conversion into electrical energy over night, through the use of mixtures of molten salts derived from the agricultural sector. The introduction of this technology on an industrial scale paved the way to novel experiments on possible alternatives to fossil fuels for the purpose of energy production. Inspired by recent studies on the potential of molten salts, (H)eat investigates the value of a conceptual device, dependent on the sun but capable of functioning even after sunset. By combining the thermal properties of sodium nitrate (NaNO₃) and potassium nitrate (KNO₃), (H)eat is designed to work as a cooking instrument and at the same time a thermal storage device. When heated above 120°C, the mixture of salts begins to melt and then remains at a liquid state for several hours before returning to its previous solid form. With the aid of fresnel lenses, molten salts can reach temperatures of 500°C, opening a door to new culinary experiences, food preparation devices, and rituals of food consumption.

Design

The design of (H)eat centers around a series of copper containers, each filled with the NaNO₃-KNO₃ salt mixture. These containers are heated by the sun through a Fresnel lens, which concentrates sunlight and elevates the salts to their molten state. Once liquefied, the salts retain their heat, allowing (H)eat to function as a grill or stove, capable of cooking food even after the sun has set. Each copper container is equipped with a wooden handle, enabling the user to lift, move, and reposition the heated parts as needed. The work suggests alternative cooking techniques, encouraging experimentation with new forms of heat-based cuisine. Providing a glimpse into the future of sun-based culinary practices.