BBQs & braziers with IR burner

IR burner

— a feature found exclusively in BBQ grills (see "Type") — mainly gas, but also in a few solid fuel models. At the same time, any of the standard burners can use the infrared principle of operation — the main, side (see "additional burner"), rear; this point should also be clarified separately.

Anyway, the principle of operation of infrared heaters is that a flame from a gas or solid fuel red-hot a plate of a special material (usually heat-resistant ceramics) located under the working surface. Thus, the frying of products is carried out due to infrared (thermal) radiation from the plate. According to the manufacturers, this provides a number of advantages over the traditional cooking format (when heating is provided mainly by hot air from the flame). Firstly, both the initial heating and cooking are accelerated at times. Secondly, IR radiation practically does not dry food — so ready meals are juicy. Thirdly, the gas consumption is noticeably lower than when using classic burners.

Note that a similar principle — roasting due to thermal radiation — is used when cooking on open coals in a traditional barbecue and other similar devices. However, IR burners also have several advantages here. So, they provide the most efficient and uniform heating; and if the grill with an IR heater runs on gas (and there are most of them), then the heating intensity can also be easily adjusted. The second important advantage of infrared burners over coals is that the ingredients do not get smoke and other combustion products that may contain harmful substances; so this cooking is even healthier. At the same time, drops of fat, vegetable juice, etc., falling on the heater, evaporate and give the food a characteristic smoky taste, so that ready-made meals do not differ much from charcoal dishes. And cleaning the heater plate is much easier than the brazier firebox.