红外线烤炉工作原理及优势.doc

Infra-Red Outdoor Cooking Systems
紅外線戶外烹飪系統

Using the science of radiant energy to prepare the best-tasting food.
利用輻射能量的科學技術來烹飪最美味的食物。

Although highly familiar to us, the concept of infra- red radiant energy still mystifies many people. First, it’s not nuclear radiation. While it works a little like a microwave, it need not be electric. It works like the sun.
盡管紅外線輻射能對我們來說已非常熟悉，但其概念仍然使許多人困惑不解。首先，它不是核輻射。它在起作用時有些類似微波，但卻不是電能。紅外線工作的方式類似太陽。

The fact is, infra- red radiant energy is among our most widely experienced sources of energy. In scientific terms, infra- red is a form of electromagnetic energy found in the same spectrum that includes visible light, radio waves and microwaves. It can be generated with electricity, gas, wood and by other means-including the burning of calories by the human body. Let’s explore two very familiar examples of infra- red: warmth of the sun and the intense cooling capacity of glowing charcoal.
事實上，紅外線是我們所接觸的最廣的能量來源。從科學的角度看，紅外線是一種電磁波能形式，它和可見光，無線電波，微波屬於同種光譜。紅外線可由電，瓦斯，木頭及其包括人體燃燒能量在內的其它方式產生。舉兩個非常熟悉的紅外線的例子：太陽的熱量及燃燒的炭的強烈冷卻能力。

Every day the earth is warmed by radiant energy from the sun. The sun also generates harmful ultra-violet rays, but they are yet another form of electromagnetic energy- they are not infra- red.
每天地球都靠來自太陽的輻射能量保溫。太陽同時也會產生具有極度危害性的輻射線，但這些輻射線不是紅外線，而是電磁波能量的另一種形式。

Infra- red radiant energy is transferred directly from its source to the object being heated. The sun’s infra- red energy radiates through the cold vacuum of space and penetrates our skin. Electrons in the skin’s atoms begin to move very fast, crating friction, which generates heat and causes us to feel warmth.
紅外線能量可從它的來源體直接傳給正在加熱的物體。太陽的紅外線能量穿過寒冷的真空並滲透我們的皮膚。在皮膚原子中的電子開始迅速地移動，磨擦，由此產生熱能並使我們感覺到溫暖。

Glowing charcoal produces this same molecular activity in food. The glowing coals radiate infra- red energy, which cooks food with very little drying effect. And as the juices that do escape the food drop onto the coals, they are vaporized into smoke, which rises back up to the food, giving it that great outdoor grilled taste.
燃燒的炭在食物中產生同樣的分子運動，此輻射的紅外線能量對烹煮食物幾乎沒有干燥的影響。當食物中的果/菜汁滴落到炭上時，即會蒸發成煙，並漂回到食物中，使食物嘗起來有戶外燒烤的味道。

When we invented the infra- red gas grill, we found a better way to do what charcoal does in cooking. We generate infra- red radiant energy using a ceramic burner with thousands of evenly distributed flame ports. Energy from these flames is absorbed by the ceramic, which then glows and cooks the same way charcoal does.
當我們在發明紅外線烤爐時，就發現在烹飪時有更好的方式來替代炭的功能。我們通過一個陶瓷爐頭來產生紅外線，這個陶瓷爐頭具有成千個均勻分布的火焰口。來自這些火焰的能量被陶瓷吸收，然後用和炭一樣的方式來加熱及烹飪食物。

There are crucial differences between TEC Infra- red Grills and charcoal grills: First, TEC Grills reach full cooking capacity in about five minutes. Charcoal takes about a half-hour. Second, TEC Infra- red Grills distribute heat with absolute uniformity- and they do it the same way every time! (You know how hard it is to regulate heat from charcoal). Third, TEC Infra- red Grills burn very cleanly and don’t add dust to food the way charcoal does. And there’s no ash to clean up and throw away later!
TEC紅外線烤爐與炭烤爐有非常大的區別。首先，TEC烤爐在約五分鐘之內就可達到完全烹飪的能力，而炭烤爐卻需要半個小時。第二，TEC紅外線烤爐分布熱量絕對一致，且每次都是一樣。(大家都了解控制炭熱量的困難度!)第三，TEC紅外線烤爐燃燒時很干淨，而不會像炭烤爐一樣把灰弄到食物上。紅外線烤爐將不再需要清理灰了。