The Evolution of Infra-Red Grilling
In 1980 Thermal Engineering Corporation, TEC, introduced the world's first under-fired infra-red gas grill. As the patents covering this process expired other grill manufacturers adopted our traditional infra-red cooking process. Building on its 25 year head start, TEC continues to develope new infra-red technologies. And with its new Flare-Proof, all-metal infra-red burner system. TEC proudly continues to lead the way into a new revolution of outdoor grilling.
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Conventional Grills use simple, metal
burners to produce flames that are too
large and too few. Because they cook
with hot air, they have cool spots and dry
food out quickly. Flare-ups are often a
problem, and lava rocks are dirty and dusty.
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TEC's First Infra-Red Grills used tiny
flames that heated ceramic plates.
These burners emitted infra-red radiant
energy which cooked the food with far
less drying and fewer flare-ups than
conventional grills. Still, the flames were
open to the food, so slow cooking and
protection of the ceramics could be
challenging.
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TEC's Radiant Glass Infra-Red Grills
used glass panels to allow the passage
of infra-red energy while almost entirely
blocking rising hot, dry air. This grill
allowed food to remain more moist
and tender while the glass panels
protected the ceramics.
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TEC's Flare-Proof, All-Metal, Infra-Red Burners are by far the most
sophisticated ever invented. It uses multiple layers of metal to produce
infra-red energy. The radiant glass panels, positioned directly over the
burners, allow the passage of infra-red energy while blocking air flow.
Placement of the grates, glass and burners provide total heat uniformity
and eliminates flare -ups.
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