Air fryers use a technique called Rapid Air Technology. Simply put, hot air is circulated in the air fryer chamber, which evenly heats foods. But isn’t that the same as a convection oven? In principle, yes. However, air fryers are capable of circulating hot air at much higher velocities to create that crisp crust on foods we have grown to love so dearly without compromising juiciness. (See more: Convection oven vs. Air Fryer)
With traditional oil frying, a super heated source must surround the food in order for it to brown evenly and crisply. In traditional frying, oil is used as that super-heated substance. However, that excessive amount of oil has proven many health risks. Air fryers drastically reduce those health risks by replacing the heating substance with air—without compromising taste, texture, tenderness, or juiciness.
In an air fryer, heat is generated by coils right above the double-walled food chamber. A fan on top of that pulls the air up and forces it to travel down and along the outer shell of the chamber. There is an opening at the bottom of the chamber that is exposed to the food, so the super heated air is forced up and is dispersed in the chamber by the food. That air is then pulled up by the fan and circulated around the chamber again. To avoid over crisping and drying out the food, the air fryer has an exhaust that controls the pressure inside the chamber.
This revolutionary method of cooking saves calories, health, and time.
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