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Cooking with impinged air is a thermal technique which utilizes high velocity air directed at a product’s surface to accelerate surface browning by effectively removing the product’s boundary layer to result in higher rates of heat transfer.
20 Μαΐ 2020 · An impingement oven is a type of convection oven that not only circulates hot air around the food, but does so with force to penetrate the cold air "bubble" that often surrounds the food.
Perhaps one of the most exciting developments in recent years is that of the continuous air impingement oven, generally defined as an advanced convection system whereby jets of heated or chilled fluid are addressed at high velocities (approx 10 to 50 m/s) onto the surfaces of a food or meat product.
17 Ιουν 2020 · In an impingement oven, an impingement nozzle blasts hot air on food, cooking it four times faster* than a conventional oven. This concentrated air jet blasts through the cold air “halo” that typically lingers above food after it enters the oven.
1 Δεκ 2004 · Food processing systems using air impingement consist of jets of high-velocity air (10–100 m/s) exiting from nozzles and impinging on a food product. The factors affecting efficiency of impingement systems include the nozzle exit velocity, nozzle design, boundary layer characteristics on the surface of the product and the design of the ...
Impinger ovens use hot air to cook, much the same as a regular oven, but the impingement process forces this hot air through small holes and down onto the food. This creates jets of hot air which break through the cold halo that surrounds food and leads to faster cook times .
1 Σεπ 2001 · Impingement drying is an old technology that has only recently been applied to food products. Tortilla and potato chips, pizza crust, pretzels, crackers, and cooks, for example, have been successfully cooked and baked in air-impingement ovens in the food industry.
