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Pizza oven vs. de-icing baths (no Audi content)
Prolly the cover of either Popular Science (NOT) or the National
Enquirer. Can you imagine the size of a pizza oven big enough to lightly
broil a 747? Can you imagine what the same oven would do to a Beech
1900? That sort of means a papa, mama and baby bear choice of ovens. I
can just see it now, O'Hare needs to take by eminent (NOT) domain
another 400 acres for the pizza ovens and their attached nuke plant.
Ian Duff, 1990 Coupe Quattro 20v, Red/Black
Home: New Bedford, MA, USA
Work: Charter Systems, Inc., Waltham, MA, USA
>From: Alan Cordeiro[SMTP:email@example.com]
>Sent: Tuesday, 30 July, 1996 9:43 AM
>Subject: Warning...No useful Audi content
>> >- you can pee on your driveway if you like but DON'T DUMP YOUR ANTIFREEZE
>> Guess what we contribute is pittance compared to the 'DeIcing' airports do
>> when they 'Exxon Valdez' the waiting jets with glycol deicing fluid.
>> Didn't think putting glycol in the storm drain was good. I know of toooo
>> many racoons that frequent storm drains.
>> my 2 drips.
>>There was an article in Avaiation Week about how the Germans have built a
>>special system for de-icing planes at the big, controversial new airport
>>over there (Erwinger Moos sp?) It collects the glycol spray and recycles
>>it so the earthworms don't have to swim in it. Good idea. I sat at the
>>gate at Chicago Midway a few times and watched them shoot the stuff all
>>over the plane. Most of it went down a drain in the tarmac. I'll bet it
>Somewhere, sometime ago I saw this neat idea where all planes
>about to take off went through a tunnel about one hundred
>feet in length. The inside of this tunnel had tons of infra-red
>heating elements, ( sort of like a gigantic pizza oven ) and
>de-iced the plane at just the appropriate time, ( instead of
>every fifteen minutes at the terminal ).