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| TEC
Infra-Red Grills - How it Works |
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 Using
the science of radiant energy to prepare the best-tasting food
Although highly familiar to us, the concept of infra-red radiant energy
still mystifies many
people. First, its not nuclear radiation. While it works a little like a
microwave, it need not be electric. It works like the sun.
The fact is, infra-red radiant energy is among our most widely
experienced sources of energy. In scientific terms, infra-red is a form
of electromagnetic energy found in the same spectrum that includes
visible light, radio waves and microwaves. It can be generated with
electricity, gas, wood and by other means. Infra-red energy is extremely
beneficial in cooking because it does not dry food out the way hot air
does. There is a scientific reason for this: In nature everything is
surrounded by a boundary of stagnate molecules of air and water.
Infra-red can penetrate this boundary without disturbing it, directly
transferring the energy to food with minimum moisture loss. However, hot
air can not deliver its energy to food without displacing this boundary
layer which results in drying and consequently dries food out as it
cooks by draining it of its natural juices.
Let's explore two very familiar
examples of infra-red:
Warmth of the sun and the intense cooking capacity of glowing charcoal.
Everyday the earth is warmed by radiant energy from the sun. Infra-red
energy is transferred directly from its source to the object being
heated. The sun's infra-red energy radiates through the cold vacuum of
space and penetrates our skin. Electrons in the skin's atoms begin to
move fast, creating friction which generates heat and causes us to feel
warmth.
Glowing charcoal produces this same molecular activity in food. The
glowing coals radiate energy, which cooks food with very little drying
effect. And as the juices that do escape and drops onto the coals, they
are vaporized into smoke, which rises back up to the food, giving it
that great outdoor grilled taste.
However, there are crucial differences between TEC infra-red grills and
charcoal grills. Most importantly, although charcoal radiates infra-red
energy, this radiant heat consists no more than 25% of the energy
produced in charcoal grilling. The remaining 75% or more of the heat
generated is hot air and hot air dries out food as it cooks it. But TEC
grills cook with 100% infra-red energy so even well-done meat remains
tender and juicy. They also reach full cooking capacity in about 7
minutes. Charcoal takes about a half an hour.
With TEC infra-red grills, there are no flare-ups or charring of food as
with charcoal grills. TEC grills distribute heat with absolute
uniformity - and they do it the same way every time! You know how
difficult it is to regulate heat from charcoal. Finally, TEC infra-red
grills burn very cleanly and don't add dust to food the way charcoal
does. And there is no ash to clean up and throw away later. |
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TEC's New Flare-Resistant System, With All-Metal Burners And Radiant
Glass Emitter Panels
This system is by far
the most sophisticated ever invented. It uses multiple layers of metal
to produce infra-red energy. The radiant glass panels, positioned
directly over the burners, allow the passage of infra-red energy while
blocking air flow. Placement of the grates, glass and burners provide
total heat uniformity and eliminates flare-ups. |
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