The Science behind PortaDine

Combining fast and slow cooking for the best cooking results is always a challenge, even for professional chefs. This new invention, the PortaDine, has solved this challenge by hybrid fast and slow,  wet and dry cooking utilising a water cooling system technology. Scientifically, water does not like to heat up above the standard boiling temperature of 100°C at atmospheric pressure and can evaporate at a lesser temperature.

Fast and slow cooking means achieving a crispy exterior and a uniformly cooked interior without compromising either. This is traditionally achieved at high-end restaurants when food is cooked under two different temperatures at two physical stages.

In this invention a flame-less gas-fired ceramic infrared heatwave generator is designed at a critically calculated heat wavelength to produce a radiant controlled heat temperature above 400°C+. The flat heatwave generator is positioned vertically in such a way as to oppose the generated vapor circa of 100°C+ emanating from the moisture tray. This then gets gently directed outwards by the porous ceramic burner pressure and subsequently drafted upwards to sandwich the food in between and create the heat potential difference to achieve the hybrid cooking function in one stage. During the first half cycle, the food side of 400°C+ will undergo fast cooking for the external crispy result while the food side of 100°C+ will undergo slow cooking in conjunction with the accelerated heat transfer inside the food via conduction. This is formed under the creation of the heat potential difference resulting in internal uniformed cooking. Similarly, when food is rotated in the second half cycle, the food sides alternate to take turns for fast and slow cooking achieving both functions in one cooking phase.

In conventional barbeques the surrounding air heats up almost to the same temperature around the food resulting in negligible nett heat potential difference from end to end, unlike the PortaDine where the coolant vapour on the opposite side of the food pulls the 400°C+ air temperature down towards 100°C+ which makes it possible for two different temperatures to co-exist inside of one cooking chamber.

The second part of the invention is the generated vapour inside the BBQ chamber which infuses moisture into the food to compensate for any loss during the cooking process where fat becomes quarantined in the moisture tray and does not permeate back into food to give a healthy, tender, juicy result. Hybrid and moisture infusion functions are a must when it comes to flavour, colour and caramelisation of the food.