Heating Food With IR
Heating food with infrared is an approach that has caught on in a big way, especially in Europe. Efficient IR heat is used for browning, preheating, germ reduction and more. Here are a few specific applications.
- A baking operation required a disinfection method for its bread product; disinfection increases the shelf-life of the product. In the process, roll dough is transported into a plastic or metal tray covered with cotton cloth, and sent through a fermentation area. Previously, they used UV lamps. A new carbon infrared system from Heraeus Noblelight provides a surer method of disinfection, and the IR lamps are only used two cycle times per day. The simple retrofit cut down on power consumption as well.
- A confectioner installed carbon infrared technology from Heraeus Noblelight to preheat chocolates and moulds. The creme- or liquid-filled chocolates had previously been heated with hot air blowers and ceramic heaters, resulting in poor quality control. The new system provides accurate temperature control, lower energy consumption, reduction in space and lower maintenance. Best of all, the product quality has improved.
- A processor of microwaveable convenience used a long wave metal-sheathed heating system to brown the food. Browning reduced cooking time and improved the product's appearance. They replaced that system with carbon infrared modules from Heraeus Noblelight. The new system redcuced browning times by up to 70%, reduced oven length by 50% and allowed cleaner operation and greater system control.
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These examples are by no means a complete list. Infrared heat is an effective and efficient means of applying process heat in many other applications.
Explore this site for application solutions employing infrared technology. Heraeus offers complete systems using infrared technology; we can design a system to meet your specific, unique and demanding needs.
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