Toastmaster G-24, Руководство владельца по эксплуатации и установке

Страница: 24 / 43

SECTION 3 - OPERATION
These elements emit infrared "longwaves" which are absorbed by almost all matter in varying degrees.
Absorption of these waves by an object causes molecular agitation which causes friction which generates
heat. In this instance the object is food and the heat generated is used to cook the food. Infrared waves
penetrate the outer surfaces of the food where they are absorbed by virtually all ingredients plus the
container in which the food is placed. As a result, food cooks from the outside toward the center in very
traditional fashion.
Infrared waves, unlike conventional heat sources, do not heat the air through which they pass, nor do they
create any air currents in the oven chamber to dry out the food product. If there is no food product in the
oven the infrared waves are absorbed by the heating elements located opposite. These unique properties
translate into less food waste, a more moist product and excellent energy efficiency.
2. Heat Zoning
Since the top and bottom elements are controlled independently, they can be set anywhere in their range.
This feature offers much more versatility than many other ovens. It enables the operator to raise only the
bottom temperature to give the product a crisp hearth-baked appearance or to cook a product evenly
through a heavy metal pan. Or the operator may choose to raise only the top element temperature to give a
crisp or broiled top to a product.
It is recommended, however, that the top and bottom temperatures be set within 75°F (24°C) of each other.
The elements are very efficient, and a temperature differential greater than 75°F (24°C) will result in the
lower temperature element being heated by the higher temperature element. This, in turn, causes an
incorrect reading of temperatures and will result in an inconsistent product.
Figure 3-4 Heat Zones/Temperature
Variations
3. General "Rules of Thumb"
Cooking in a CTX infrared conveyor oven is different than cooking in any other type of oven including
microwave ovens. Because of these differences there are some "rules" that must be considered.
a. Continuous "Flow" Operation
CTX ovens perform best in a continuous type of operating environment. They are not well suited to a
batch type operation. Greatest efficiency is attained when as many steps as possible in the operation
are put into a continuous "flow" pattern.
21