Description
Thermal blower cooking with infrared radiation achieves even cooking and browning through precise temperature control and radiation.
Technical
Thermal blower cooking with infrared radiation utilizes infrared radiation to penetrate food up to 1.5 cm, allowing for even cooking and reducing cooking time. The Maillard reaction is promoted, resulting in a complex flavor profile. This technique can reach temperatures up to 300°C, ideal for searing and browning.
Science
Primary Reaction
Maillard reaction
Parameters
Temperature
180°C optimal
50°C to 250°C range
Temperature range suitable for cooking various types of food
Time
15 minutes
5 minutes – 30 minutes
Equipment
Infrared ovenThermal blowerCooking tray