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radiation

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method of heating in which heat passes unobstructed through the air, without heating the air, directly to the surface of the product. Objects do not have to be in direct contact with the source. Once the radiation hits the object it produces heat. In an oven, heat is radiated mainly by oven elements and hot ducts. The amount of radiant heat absorbed by dough or other products is determined by their colour. Darker products absorb radiant heat better.

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