A method for cooking (boiling) huge amounts of pasta or other food uniformly:

Build a conveyor belt some distance long. Immerse the majority of the belt in a pan through which boiling water is circulated. (The belt slopes down into the water at the start and then up out of it at the end.) Uncooked food is then dropped on the belt on one side, cooked as it moves along the belt, and deposited, cooked, on the other side. The speed of the belt determines the length of the cooking, and straining is made largely unnecessary (the belt lifts the food out of the water). The boiling water may be filtered, recirculated, and thus used far more efficiently than in a pot.

I've never worked or been in a large commercial kitchen; perhaps this machine exists already...

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