Cooking food products with conduction, as opposed to using hot-air and steam or microwaves, is preferred for several reasons.

 

Flavor   

Conduction cooking, such as grilling, pan-frying and direct contact heat transfer used by TWIN-COOK systems, allows for better control over the Maillard reaction. The reaction contributes to the browning and development of desirable flavors in meat. This enhance the texture and taste of many food products, providing a more appealing product.

 

Texture                   

Conduction methods create a crispy exterior, especially important for steaks, chicken parts and patties where a desirable texture involves a balance of crispiness and juiciness. Hot-air and steam, and microwaves are less effective at achieving this desired result.

 

Visual Appeal             

Conduction cooking imparts visually appealing caramelization on the surface of RTE food products, contributing to the overall presentation. This appealing result is challenging to achieve with hot-air, steam or microwave cooking.

 

Control over Cooking Process

Conduction methods offer precise control over cooking process, ensuring that meat reaches the desired level of doneness without overcooking or undercooking. This control is crucial for food safety, quality and loss of valuable product weight.

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The unique characteristics associated with many foods, such as sausages, chicken parts, patties and bacon, make conduction cooking more suitable for achieving the desired taste, texture and visual appeal in these popular food items.