Infrared Broilers

Infrared Heat

Most cooking methods involve either direct contact of food with a heated surface or a combination of radiant heat and warm air. Infrared cooking uses high efficiency radiant energy. High frequency electromagnetic waves from the invisible end of the light spectrum travel from the infrared source to the food cooked without heating the air.

Radiant energy is line-of-sight, it warms the first object it strikes. The best example of infrared energy is the sun. Radiant energy travels from the sun through space and our atmosphere and warms the objects it strikes, even when the air is cold.

Infrared Broilers

Almost all commercial cooking establishments employ some type of broiler. Infrared technology is an ideal heat source for broilers. Infrared broilers are available in both electric and gas models. Electric models use a high-temperature heating element as the radiant energy source. A gas infrared burner usually consists of a set of ceramic plates containing approximately 200 holes per square inch of surface. Air and gas flow through these holes to burn at approximately 1,650° Fahrenheit. The ceramic plates radiate heat directly to the food, with much greater efficiency than the standard "blue flame" gas burner.

Some features of modern infrared broilers are:

  • All heat goes directly to the food. They do not heat ceramic chips, charcoal or other secondary materials.
  • They use less energy to achieve the same cooking results.
  • They require little or no preheating time. Cool down time is also decreased, saving on air conditioning costs as well as cooking-energy costs.
  • Radiant energy is delivered more directly to the food and warms less air. Therefore, the food cooks more quickly, resulting in a greater retention of food weight. Less heating of the surrounding air results in a cooler kitchen.
  • Some infrared broilers cook both sides of the food simultaneously, increasing productivity and decreasing total cooking time.