The air fryer is one of the newest technology in cooking. It is a new generation of cooking equipment. How does it work?
- A heating element just above the chamber radiates from a close range directly to the food. The heat penetrates to the food surface.
- A large fan above the heater pulls the air upward through the cooking chamber creating a strong vertical air flow. While passing the heater the air is loaded with heat energy.
- The air is transported downwards through a double wall around the cooking chamber with a minimum loss of heat energy.
- The air is guided by a special starfish like air guide at the bottom that distributes the heat evenly. It directs the airflow in a vertical direction.
- The food itself helps to distribute the heat over the contents of the basket. Only the bottom of the basket is open to the air so it has to pass over the food surface where it transfers the heat to the food.
- The heat reaches all parts of the food even when its piled up. The combination of radiation from the top and convection from the bottom creates a heat transfer rate that is much higher than that of a convection oven.
- Simultaneous heating on both sides eliminates the need to turn the food during the cooking process. This mimics the effect and gives cooking results that comes very close to that of a deep fryer.
- You can eliminate the excessive use of cooking oil when using an air fryer.