The Evolution of Infra-red Grilling

The technology of Infra-red Grilling was introduced to the world for the first time in 1980. Infra-red Grills have been evolving ever since they appeared in the market. This innovative approach to improve over traditional grilling was greatly welcomed by grill-lovers. Conventional grills had a major drawback. Since they cook with hot air, the food cooked in them tends to dry up rapidly. Besides this, flare-ups are troublesome to deal with.

The First Infra-Red Grills employed small flames to heat up ceramic plates. The infra-red radiant energy produced by such burners caused less drying up of the cooked food. But there were still problems - slow cooking and necessity for the protection of ceramics. The Radiant Glass Infra-Red Grills were the next generation. In these Infra-Red Grills, the infra-red passed through glass panels to cook the food. The glass panels are capable of occluding the hot air completely, thus helping retain moisture in the food. The latest candidates in the line of Infra-red Grills are Flare-Proof, All-Metal, Infra-Red Burners. The infra-red in these highly sophisticated grills is emitted by multiple layers of metal. The radiant glass-panels, responsible for occluding air-flow, are situated directly above the burners. The intelligently positioned burners, glass, and grates result in total heat uniformity and preclude any flare-ups. Have a look at the BBQ Store if your are a grill lover looking for high quality and competitively-priced Infra-Red Grills.