Radio frequency technologies have been around for a long time but only recently have they been harnessed for different needs such as solid state cooking (SSC).
SSC offers many benefits. For example, the power can be adjusted based on the kind of food being cooked. The integrity of the food is also not affected. Unlike the microwave, SSC provides a better service preparing healthier food, avoiding moisture and weight loss and resulting in a better taste. SSC is also a more green alternative saving 60% of energy over convential ovens.
This concept is fast and easy to use with no preparation or cooking skills required and always provides chef quality meals. SSC also gives you a versitile solution allowing you to defrost, warm, cook or bake your food. The ovens are suitable for any food product.
Ampleon’s Solid State Cooking white paper will give you more information about what the new technology brings with it many new techniques that can significantly enhance the control of energy delivery. These techniques represent scope for innovation that will change the user’s experience of cooking with high power RF energy.
How it works
Different foods have different fingerprints and may require different frequencies for optimum cooking. In a SSC oven, frequency synthesisers allow frequencies to be changed rapidly, allowing the power to be spread in the most optimal way to heat particular types of food.
Advances in technology
RF energy is expected to bypass magnetron technology due to its robustness and high efficency. The microwave is a key example. Microwave ovens use a magnetron and control the power by switching the magnetron on and off over periods of several seconds. So, a 900W oven when operating at 90W might produce 900W for five seconds and then switch off for forty five seconds. Depending on the type of food being heated, this may cause repeated heating and cooling of the surface of the food which could affect the quality.
Solid state systems can also perform this kind of power control, however the period of the modulation can be milliseconds or microseconds making the heat delivery much more linear. And because the food is sensed and measured as part of the cavity, it makes it possible to gauge:
- How much power is reflected, allowing cooking time to be adjusted
- How much power is staying in the cavity
- What power in not contributing to heating the food