December 14, 2018 /

World’s first application of a thin-disk laser for melting raclette cheese

[Picture: IFSW]

Until now the world had been forced to melt a raclette cheese using commercially available raclette grills and to wait a correspondingly long time for the delicacies to emerge. This is a thing of the past since 30 November 2018, when the Institut für Strahlwerkzeuge (IFSW) at the University of Stuttgart has molten raclette cheese with an 8 kW thin-disk laser for the first time as part of a convivial get-together.

The optical penetration depth of the radiation at a wavelength of 1 µm has led to an ideal heating of the cheese in the area scanned by the beam and has resulted in a particularly good and tasty consistency of the cheese, which all tasters have gladly confirmed.

Prof. Thomas Graf, director of the IFSW (himself a Swiss citizen and an expert in the field of melting raclette cheese) is convinced that the future belongs to this technology.

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