Rapid Air Fryer Research Paper

RAPID AIR TECHNOLOGY™: THE AIR FRYER WORKING PRINCIPLE

Air fryers apply the unique Rapid Air Technology™ as its effective working principle. Superheated air circulates at high-temperatures of up to 400°F (200°C), to provide the best cooking results. To grasp a better idea of what happens inside an air fryer and how it works efficiently, refer to the following image below:

Because of this efficacious working principle, your fried foods will be perfectly crispy on the outside while sumptuously tender, moist, and succulent on the inside!

Rapid Air Technology™ is actually a derivation from the forerunning Radiant and UpStream Heating (RUSH) Technology, developed initially during the air fryer’s conceptual stages by the UK-based

The radiation of superheated air from the heater is actually within the infrared range that it can penetrate deeply at the core of the food.

Such a combination of an extremely intense heat and a heat transfer rate is the main essence of the air fryer’s working principle. This, therefore, simulates cooking results that are relatively comparable with, if not, more than satisfactory than traditional deep-fry cooking procedures.

Air Fryer vs. Convection Oven

Many think and feel that an air fryer is nothing more than a convection oven. However, the least that one must observe critically is that both kitchen appliances are just distant relatives, and the deep fryer is their crude ancestor.

Technically, the air fryer is a much more improved, effective, efficient, and better version of the convection oven. Comparing it to a convection oven, the air fryer has these following upsides:

 It has a 50% to 75% lower preheating times (i.e., air fryers take only 3 minutes to warm up before filling the basket with food).

 It has a 25% to 50% lower preparation/cooking times (i.e., air fryers can cook freshly-cut chips or frozen chicken nuggets within just 9

The only similarity of an air fryer with a convection oven is its multipurpose functionality for heating food. Yet, the air fryer has incomparably wider functional possibilities as opposed to a convection oven. Among its unequaled working performances are the following:

 It can function with the same cooking effects as a deep fryer.

 It can load a bunch of foods in an orderly pile in its food chamber.

 It can shake or agitate the food midst the preparation/cooking process so that it rearranges the food to proper orientations against the heat.

In terms of cooking effects, the cooking results of an air fryer are highly dependent upon the manner or intensity and speed with which the appliance distributes heat to the food. As previously mentioned, it is this methodological heating combination that mimics the effects of conventional deep frying.

While the application of the rapid air technology is suitable and desirable for all the various types of food, the effects of cooking with French fries have actually been made as the basis to illustrate clearly the major differences of using an air fryer against a convection