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How the Technology Works
figure 2: How the Technology Works
The Technology Behind the Tornado
The Tornado uses a patented combination of high speed forced air convection, heating, and micro- wave energy to cook food up to 12 times faster than conventional methods.
At a very high speed of circulation, a controlled, smoothly flowing field of hot air forms a shroud around the food. This takes place in conjunction with measured, precise bursts of microwave energy, creating a unique set of temperature and moisture control conditions within the food that preserves and enhances flavor.
Figure 2 illustrates the five steps of the technology used by the Tornado Oven. These steps, described below, are all computer controlled.
1.The internal heaters transfer energy to the recirculating airflow.
2.The recirculating airflow circulates at speeds up to 60 mph (100 km/h) down and around the food item.
3.Simultaneously, a bottom radiant heater provides heat transfer to the bottom of the food product.
4.The recirculating air passes through a Catalytic Converter where excess grease and odors are combusted and removed.
5.Working in parallel with the recirculating airflow and bottom IR element, the microwave system couples microwave energy from the bottom of the cavity evenly into the food items.
Note: An easy way to understand our cooking is to think of the microwave cooking from the inside out and the airflow cooking from the outside in.
The two energy gradients meet and greatly reduce the cook time.
