Various types of roasting ovens, grills, barbecue makers, and baking conveyors have been developed and tested using ceramic emitters coated with functional ceramics.
The method is based on selecting the appropriate radiation spectrum, in which organic molecules absorb a greater portion of energy compared to liquid. Additionally, photochemical reactions occur, breaking down proteins into amino acids, starch into maltose, and fats into fatty acids, etc. At the same time, most enzymes, proteins, natural juices, vitamins, and minerals remain intact. This ensures high-quality, fully sterile food products with minimal energy consumption.
The practical advantages of this technology include:
The method is based on selecting the appropriate radiation spectrum, in which organic molecules absorb a greater portion of energy compared to liquid. Additionally, photochemical reactions occur, breaking down proteins into amino acids, starch into maltose, and fats into fatty acids, etc. At the same time, most enzymes, proteins, natural juices, vitamins, and minerals remain intact. This ensures high-quality, fully sterile food products with minimal energy consumption.
The practical advantages of this technology include:
- Complete absence of harmful radiation;
- Full sterilization of food during cooking;
- Mass loss of only 2.5-3% (compared to 26-30% in a conventional oven);
- Significant reduction in energy consumption for final product preparation (up to 30 times);
- A considerable reduction in cooking time (4 to 7 times).
Tests conducted in Uzbekistan, Russia, Germany, and the USA on mini roasting ovens have shown:
The cooking time is reduced.
from 30–60 minutes to 5–15 minutes
Reduction in energy consumption
from 2.2 kW to 1 kW
Efficiency improvement
6 to 10 times increase in efficiency when cooking poultry, meat, fish, etc.
The quality of the final product is significantly higher, the equipment manufacturing technology is simple, and deep sterilization is achieved simultaneously.
Food prepared in such grills or roasting ovens with infrared spectrum converters is much tastier and more nutritious according to organoleptic indicators.
Baking of Cookies and Bakery Products
Our method is based on selecting the appropriate pulsed radiation spectrum, where organic molecules absorb maximum energy, while water molecules present in the product act as "conductors" of energy, absorbing it minimally. The impact on the product occurs evenly, as pulsed infrared radiation penetrates deeply through water molecules, functioning like a "light guide." Bread baked in such an oven retains its freshness and taste for several days. This is due to simultaneous sterilization and the elimination of yeast bacteria. The baking time is reduced from 45–100 minutes to 5–15 minutes, while energy consumption decreases from 36 kW to 9 kW (tests were conducted in Uzbekistan, Germany, and Russia). Productivity is significantly increased, and costs are reduced.
Practical Advantages of the Technology:
Infrared ceramic emitter ovens can be used both as compact household appliances and as powerful, high-performance equipment in the food service and food industry.
Food prepared in such grills or roasting ovens with infrared spectrum converters is much tastier and more nutritious according to organoleptic indicators.
Baking of Cookies and Bakery Products
Our method is based on selecting the appropriate pulsed radiation spectrum, where organic molecules absorb maximum energy, while water molecules present in the product act as "conductors" of energy, absorbing it minimally. The impact on the product occurs evenly, as pulsed infrared radiation penetrates deeply through water molecules, functioning like a "light guide." Bread baked in such an oven retains its freshness and taste for several days. This is due to simultaneous sterilization and the elimination of yeast bacteria. The baking time is reduced from 45–100 minutes to 5–15 minutes, while energy consumption decreases from 36 kW to 9 kW (tests were conducted in Uzbekistan, Germany, and Russia). Productivity is significantly increased, and costs are reduced.
Practical Advantages of the Technology:
- Complete absence of harmful radiation.
- Full sterilization of food during cooking.
- Mass loss is only 2.5–3% (compared to 26–30% in conventional ovens).
- Energy consumption reduction by 4–10 times.
- Cooking time reduction by 4–8 times.
- Baking efficiency increases by 30–40 times, with significantly higher product quality, simple technology, and simultaneous deep sterilization.
Infrared ceramic emitter ovens can be used both as compact household appliances and as powerful, high-performance equipment in the food service and food industry.
