Technical data

12.4.2002 Rev. 2.0
Operation instructions
8
4. Operation instructions
4.1 Before using the appliance
Before you begin to cook with your new oven you must understand the differences be-
tween cooking in it and cooking in more conventional ovens. You will produce better re-
sults if you understand the technology and follow the “rules”.
4.1.1 Infrared Cooking Technology
The technology of infrared cooking used in the CTX Gemini series ovens was first intro-
duced by CTX in 1969. Each oven is fitted with patented infrared emitting heat panels
(heating elements). These elements form the top and bottom surfaces of the oven cham-
ber. The G-26 has two elements, one above and one below the conveyor belt.
These elements emit infrared “long waves” which are absorbed by almost all matter in
varying degrees. Absorption of these waves by an object causes molecular agitation which
causes friction which generates heat. In this instance the object is food and the heat gen-
erated is used to cook the food. Infrared waves penetrate the outer surfaces of the food
where they are absorbed by virtually all ingredients plus the container in which the food
is placed. As a result, food cooks from the outside toward the center in very traditional
fashion.
Infrared waves, unlike conventional heat sources, do not heat the air through which they
pass, nor do they create any air currents in the oven chamber to dry out the food product.
If there is no food product in the oven the infrared waves are absorbed by the heating el-
ements located opposite. These unique properties translate into less food waste, a more
moist product and excellent energy efficiency.
4.1.2 Heat Zoning
Since the top and bottom elements are controlled independently, they can be set anywhere
in their range. This feature offers much more versatility than many other ovens. It enables
the operator to raise only the bottom temperature to give the product a crisp hearth-baked
appearance or to cook a product evenly through a heavy metal pan. Or the operator may
choose to raise only the top element temperature to give a crisp or broiled top to a product.
It is recommended that the top and bottom temperatures be set within 24°C of each other.
Refer to the figure below. The elements are very efficient, and a temperature differential
greater than 24°C will result in the lower temperature element being heated by the higher
temperature element. This, in turn, causes an incorrect reading of temperatures and will
result in an inconsistent product.