High-Temperature Motor and Literature Review

Consulting with Professor David Vallancourt revealed that the use of a motor within the oven is not highly recommended, so alternative methods would have to be researched.

Weighing the selection of the aerotrim versus that of a conventional rotisserie oven, we justify the use of an aerotrim as we aim to eventually make use of less dense doughs. The use of a conventional rotisserie oven would fail in this aspect as verified through preliminary testing since a drooping effect due to gravity would occur. 

Completion of the literature review was done with all three parts taken into consideration: Literature_Review

As a result, we are currently working with a spring loaded mechanism for the motor device that can potentially be purchased through Stock Drive. 

With the Design Review I coming up, we decided to split up the work in order to prepare for the presentation.

Below are the relevant documents from the Literature Search used moving forward:
Gyroscopic Amusement Apparatus Patent
Continuous Bread Baking Article