In recent years, due to environmental protection and urban hygiene requirements, smokeless barbecue stoves have been frequently used in the market. In terms of taste, I personally believe that the best barbecue effect is achieved through the use of light carbon fiber infrared heating tubes. Thanks to the penetrating ability of infrared rays and the high temperature of 500 ℃ in the heating tubes, the roasted meat is burnt on the outside and tender on the inside, resulting in a delicious taste.
Traditional barbecue uses charcoal for grilling, and the surface temperature of charcoal during normal combustion is around 600 ℃, which is very similar to the situation after starting the carbon fiber heating tube. When carbon fiber is electrified and heated, the surface temperature ranges from 500 ℃ to 600 ℃, which is similar to charcoal. The baked food tastes very similar to charcoal.
Carbon fiber infrared heating tube is a non-metallic infrared heating tube that is heated by infrared thermal radiation. Infrared radiation itself has a certain degree of penetrability and can effectively transfer heat energy. When an object is illuminated by infrared radiation, absorption, penetration, and other phenomena may occur.
The infrared wavelength range emitted by carbon fiber heating tubes is 2.0-15 microns, which overlaps with the natural vibration frequency range of many substances, while many components in food have strong absorption in the 3-10 microns infrared region. Therefore, when infrared radiation is applied to food, it will be absorbed by its surface, making the inherent vibration of the food more active and causing the temperature of the substance to rise. Infrared penetration is strong, which can evenly heat food from the inside out, evaporate water and other substances evenly, and avoid uneven hardness and softness.
The halogen heating tube using tungsten wire as the heating element is a near-infrared heating tube, with a wavelength of about 0.76-2.0 microns, which is inconsistent with the absorption wavelength of many foods, making baked foods prone to burning.
The quartz tube on the outside of the carbon fiber heating tube can withstand high temperatures of 1700 ℃, can be used for a long time at high temperatures of 1400 ℃, and is resistant to salt corrosion. Under high temperature conditions, the corrosion resistance of stainless steel is far inferior to that of quartz tubes. If the salt, oil, and seasoning powder from barbecue fall on the stainless steel tube, it will rust over time. Moreover, the stainless steel heating tube uses alloy wire inside. In high temperature environments, the electric heating wire will slowly oxidize, and over time, the heating tube will burn out and become unusable.
There are so many advantages to carbon fiber heating pipes, aren't there any disadvantages? Its disadvantage is that it is fragile and requires more care. It needs to be taken care of carefully during daily maintenance and cannot be treated roughly like stainless steel heating pipes. When wiping the surface, it is necessary to gently wipe with a damp cloth and not use brute force.