2
1 Mode of action of STIR
®
-technology
1.1 General
The energy emitted is absorbed in the resonance range in the radiated good: Compared
with standard thermal processing of pastries and foodstuffs with convection heat and classic
infrared, STIR
®
is more effective as the energy is largely transferred in the resonance range.
Thus, we offer you the ideal infrared solution for a wide range of pastries and foodstuffs for
thermal processing, with customised benefits in terms of energy efficiency and processing
time
1.2 Baking
Infrared emitters with STIR
®
cause the infrared heat to infiltrate the core of the bakery
product more rapidly.
Thus the required core temperature and the stabilization of the crumb are achieved more
quickly.
More moisture is retained in the baked product, which has a positive effect on its freshness,
taste and shelf life.
As the initial quality is better, it is possible to bake bread, rolls etc. with either a soft or a
crisp crust, as required, during the second baking phase.
