Description
Whether they are powered by electricity or gas, infrared browning tunnels are as diverse and specific as the applications they are used for. The treatment will be called browning for creams, gratinating for ready meals, melting for cheeses (pizzas, croque-monsieur, etc.), crusting for sandwich loaves, braising or roasting for meats, caramelisation or glazing for sugars and pastries, etc.
Infrared browning tunnels transmit the energy needed for the Maillard reaction without contact. They are therefore little affected by working conditions and, thanks to the reaction of their emitters, can correct the convective effect inherent in any heat tunnel. The energy is delivered to the right place at the right time. The energy developed by the infrared emitters enables significant gains in productivity and quality.
