PRINCIPLES OF OPERATION
Microwaves are a type of radiant energy. As well as radio waves, visible light
and infrared, the microwaves are part of the electromagnetic spectrum, i.e., it
is a form of electromagnetic radiation. They are classified as non-ionizing
radiation, because unlike x-rays and Alpha, Beta and Gamma rays, its effects
are strictly thermal and therefore do not alter the molecular structure of the
item that is being irradiated.
The basic principle of microwaves is to cook by molecular vibration. They
penetrate the food surface in a depth that ranges from two to seven
centimeters, heating the molecules of water, fat and sugar by making them
vibrate. The heat is transmitted to the interior of the food by thermal
conduction, demystifying the idea that the microwaves cook food from the
inside out.
The Fit Express works through the association between microwaves and hot
air directed towards the food. The variables in the operation consist of:
a) Operation time.
b) Chamber temperature.
c) Microwaves power.
d) Air speed.
Each operation recipe can be programmed with up to eight steps and each of
them can have the variables mentioned above.
Temperatures: The preparation times are short and so are the steps. The
temperature variation between steps will not be observed by the unit.
Normally the temperature used is the same temperature as the cook cavity
set point.
2 a 3 cm
5 a 7 cm
25
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