Bakers Pride 2066748
ORIFICE BURNER #48 CONVECTION
There are several types of burners that are used in restaurant equipment, including gas burners, electric burners, and induction burners. Gas burners are fueled by natural gas or propane and are commonly used in stoves, ovens, and grills. Electric burners are powered by electricity and are used in a variety of cooking equipment, including countertop griddles, woks, and induction cookers. Induction burners use electromagnetic fields to heat cooking vessels and are known for their energy efficiency and fast heating times.
An infrared burner works by focusing the flame of a standard gas burner onto a ceramic tile that has thousands of microscopic holes in it. This converts the heat of the flame into infrared energy.
Burners are an essential component of many types of restaurant equipment and are used to prepare a wide range of dishes, from simple sandwiches to complex multi-course meals.
In foodservice, the term convection refers to a method of heat transfer where food is heated by a moving heat source such as hot air inside an oven that is circulated by a fan. As convection circulates heat, it accelerates the cooking and evens the browning process.
An orifice is any opening, mouth, hole or vent, as in a pipe, tube or a plate used to either regulate or measure the intake or output of a gas or liquid, e.g. "air orifice", or "orifice plate".
The Bakers Pride Oven Company was founded in New York in the mid 1940’s, and initiated one of the most dramatic innovations in the history of American cuisine by inventing the modern production pizza oven. Today, Bakers Pride is world renowned for high quality commercial baking, cooking, and broiling equipment.