The chamber went through eleven revisions. The one that shipped is the simplest of them — six fixed vanes and nothing that moves except the fan.
Smoke first, food later
Before anything was cooked in it, the chamber was mapped with theatrical smoke and a slow shutter. Dead zones show up as still grey patches.
What changed
Shortening the vanes by four millimetres removed the last dead corner and dropped preheat time by nineteen seconds.