Industrial processing of elaborated products and prepared dishes is jammed with 19th-century technology. Ready-to-eat meals are elaborated nowadays in boilers, reactors and kettles at industrial size, and those are simply larger-scale devices from the original home-size hardware. The-bigger-the-better is simply wrong in this case: heat transfer at large scale does not perform as effectively as it does in smaller quantities, because the ratio between volume (of product) and area (of heat …