In the early 1980s, a company known as TEC (Thermal Engineering Corp) invented and patented the infrared grill. But what is so special about the IR grill?
The infrared burner on an infrared grill focuses the flame of a traditional gas burner onto a ceramic tile. This mosaic is made up of thousands of microscopic holes and is capable of transforming the heat from the gas burner flame into infrared radiant energy. Infrared heat is much higher in temperature and more direct than regular grilling, which works by convection heating. While convection heat is conducted through the air during grilling, radiant heat grills directly on the grill surface with direct heat.
Grilling reproduces the world’s oldest cooking method: an open fire. Whatever fuel is used to produce the flames of a natural fire, a large amount of infrared energy is always being created, according to the science of physics. We know from physics that any given heat source emits light at some wavelength that is closest to the wavelength of dominant power output. Simply put, the redder a flame is, the more infrared energy is produced within it. Wood flames are yellow-orange in color and charcoal flames are a dull red. However, the gas grill has a blue flame – there’s not much infrared energy in there, and this makes cooking meat thoroughly and efficiently a real problem.
A typical barbecue uses blue flame burners that need a closed lid to trap air within the barbecue area. Those flames slowly heat the air trapped in the hood until the air conducts enough heat to cook the food. Most barbecues double as an oven that can be used outdoors.
Infrared grills also provide moisture retention. Convection heats by heating the surrounding air and then simply pushing that air onto the food. But look what happens when you use a hair dryer: the hot air dries your hair. Convection grills dry out meats or whatever else you’re grilling, allowing food juices to rise and become airborne as condensation or drippings from food and popping. But infrared energy does the exact opposite: it actually drives moisture from the food’s surface down deeper into the food, improving flavor and texture for simply a deeper pleasure in the eating experience.
When you use the infrared grill, you get the benefits of shorter grilling times, more convenient grilling, and so much versatility that you can grill with confidence even in subzero temperatures. Grilling also becomes safer because at very high temperatures any drippings simply vaporize. This even adds a more natural flavor to the meat; In short, it has no flare-ups, due to the concave design of the infrared designed cooking grate. But infrared grilling shouldn’t be considered limited to meats since, just like with convection grilling, you can grill anything, including seafood, grilled vegetables, and chicken. No matter what you’re cooking on the grill, with infrared grilling technology you get the unmatched flavor enhancement of wood or charcoal grilling blended seamlessly with the pinpoint control and consistency of gas grilling convenience and, at the same time, enjoy more succulents (and therefore more nutrient-dense foods).
Thermal Engineering Corporation, or TEC, introduced the first infrared grill in 1961. Eventually, their research, development, and engineering progress led to thirty patents issued or pending in the United States and abroad. By the 1980s, TEC grills were advancing as commercial cooking equipment as they were able to make grills that heated faster and more evenly across cooking surfaces while being more fuel efficient. It was in 1980 that TEC brought the world’s first low-heat infrared gas grill to market and that’s when professional chefs and restaurateurs really started to take notice and use infrared grills, so the technology became more widespread than ever.
However, TEC’s primary patent on infrared grill technology expired in 2000, and the patents expired to allow for innovation. A new entrant to infrared grill manufacturing called Altima came up with interchangeable burner units that allow someone to use a standard burner, an infrared burner, and a charcoal firebox all at the same time. Meanwhile, TEC saw two spinoffs form from its former employees and managers who had their own ideas: Alfresco and Solaire.
The real goal of all of TEC’s competitors making infrared grills is to create more user-friendly (and sometimes more cost-effective) grills, as TEC’s original infrared grills were, of necessity, more based on getting science and engineering the right infrared grills. than in considerations of customer comfort zones and end user convenience. Competitors to the manufacturer of infrared gas grills have been very successful here.
Alfresco came up with their patented “SearZone,” which is comprised of an infrared burner positioned next to a traditional gas burner. The idea here is that one can use the infrared burner to sear meats, then move the seared meat to the traditional gas burner to finish cooking, thus saving energy costs, saving costs for your infrared unit, and theoretically allowing for longer cooking. controlled. , refined final flavor of the meat. Alfresco designed and launched the first 9 volt ignition module, vented firebox and internal rotisserie motor. However, Alfresco’s infrared convection (hybrid) grills use briquettes to conduct heat on the non-infrared convection side of the grill. The briquettes need to be cleaned or changed frequently or the stainless steel under the ceramic briquettes will corrode quickly.
Meanwhile, Solaire has patented its own InfraVection concept intended to allow for a simple, user-friendly transition for the grill master who doesn’t want to leave their “comfort zone” of the traditional convection burner but would still love to enjoy the benefits. of the infrared. intense interrogation. As with Alfresco’s “SearZone” technology, Solaire InfraVection’s design allows for easy switching from one burner type to another, once again offering the greatest possible control over the final flavor and texture of food. Solaire also boasts that the convection portion of an InfraVection grill consists of an “efficient dual-lance stainless steel U-burner and stainless steel steamer plate” (and no briquettes). The valve design on the Solaire infrared and infrared grill models allows for easy removal and installation of the infrared and blue flame burners, but also allows an infrared burner to be rotated from a low position to a high position without losing its flame.
What all of this means to you is that while TEC is still a great brand of infrared grills, you may want to look at other, more user-friendly brands as well, without fear of not being able to get the one made by TEC. benefits of the IR grill. But without a doubt, for any professional or hobbyist grill master who can afford it, an infrared grill can’t be beat. More than once, customers and guests have expressed surprise that the steaks we grill taste so much better than $100 steaks. Grilled steaks from the best restaurants in the city.
