The world of flora & fauna is unique, the key differentiator making them unique is that NATURE, GOD or ALMIGHTY whatever name you call has embedded moisture & oil in every living organism. In the presence of heat the moisture evaporates & the oil vapourises like a perfume & spread the aroma around.
Gourmet cooking is all about cooking food at an optimum temperature for an optimum time by preserving maximum moisture & its oil.
Indians culinary practice is cooking & eating at a WELL DONE level (78 degree Celsius & above) as all the bacteria gets neutralised. Bacteria survives & multiplies within temperature band of 5 to 65 degree Celsius. Eliminating bacteria is key part of cooking. In DAIRY through PASTEURISATION, where milk is taken above 70 degree Celsius & then through blast freezing is brought to sub-zero temperature & due to thermal shock the bacteria gets neutralised.
ROGAN in Indian cooking is a very popular word meaning & sign where the floating of oil on top which is a sign of food being perfectly cooked.
The beauty of Agnisumukh radiant heat technology is that our burners produces far-infrared rays where heat transfer is through conduction, convection, radiation, smokeless, noiseless,flameless, uniform heat mechanism which passes through every molecule of food by uniformly cooking without any pesssurised centric heat thereby, preserving maximum moisture & oil post cooking.
This feature is not available in any commercial kitchen through gas fuel as the heat transfer mechanism is only by conduction, convection mechanism, based on flame technology, through centric pressurised heat. Currently there is no technology across the globe in commercial cooking through gas fuel for healthy & nutritious cooking food other than AGNISUMUKH.
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HARI RAO
INNOVATOR, CEO
