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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 and wet and dry cooking with utilising water
cooling system technology. Scientifically water does not like to
heat up above the standard boiling temperature of 100oC 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 and is
traditionally achieved at high-end restaurants when food is
cooked under two different temperatures at two physical
stages.
In this invention a flameless gas-fired ceramic infrared
heatwave generator is designed at a critically calculated heat
wavelength to produce a radiant controlled heat temperature
above 400oC+. The flat heatwave generator is positioned
vertically in such a way as to oppose the generated vapour
circa of 100oC+ emanating from the moisture tray which then
gets softly 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 400oC+ will undergo fast
cooking for the external crispy result while the food side of
100oC+ will undergo slow cooking in conjunction with the
accelerated heat transfer inside the food via conduction
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 400oC+ air temperature down
towards 100oC+ 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.
Implementing Infrared honeycomb ceramic burner to
achieve hybrid cooking function and for uniform heat
distribution
Innovative Moisture infusion Fat/Moisture exchange
technique for healthy and succulent tender food
Dual operation (Integrated propane disposable gas
cartridge or external refillable propane LPG bottle)
Seven skewers multi-position kebab vertical holders
Spit & mesh rotisserie grill kits
Innovative fast and slow hybrid cooking in one stage
Integrated stove
It Grills, Roasts, Boils, Stir-fries and more
Use outdoors around home or out & about
Instant start cooking
Aromatic herbs can be added to the moisture infusion tray
for self-flavouring
Green cooking with less energy consumption and air
pollutants
Automatic tip over gas & flame shut down function
Automatic flame outage gas off safety switch
Ceramic Burner equipped with oxygen depletion sensor
Ceramic Burner over-temperature safety gas cut off system
Top burner motor-mounting safety disable device
Economical to operate and Easy to clean
