FAQ

FAQ

WHAT IS THE CONCEPT OF MAGIC HEAT IN ALL AGNISUMUKH DEVICES?

The heat transfer in case of blue flame gas burner happens from outside to inside of a cook pot through conduction mechanism. One can observe while boiling water on blue flame that cook pot is as hot as the water present inside the cook pot.
Whereas, on Agnisumukh device, heat transfer happens across the water through convection cum radia- tion without immediately heating the cook pot, just like microwave or an induction heater.

One can practically observe that the water inside the cook pot reaches boiling point of 100 °C but the cook pot temperature is still around 30-40°C. The reason is that just like microwave and induction, far infra-red rays heats the water molecule across the cook pot simultaneously. This phenomenon in Agni- sumukh is called MAGIC HEAT.

IS IT POSSIBLE TO PREPARE CHINESE, A- LA-CART’E AND CONTINENTAL CUISINE ON AGNISUMUKH DEVICES?

Agnisumukh devices gifts the cooking world hands free experience in cooking. In order to understand our claim, we need to understand the science behind continuous stirring and tossing of pan. All these cuisines have pans which are made of thin plate of metal and food is cooked using pressurized centric fire. The contact of fire immediately burns the cook pot. Therefore, any material which is at the bottom of the pan, if not stirred will immediately get carbonized. In order to avoid burning of food, continuous back and forth movement by stirring and tossing of pan is needed. Agnisumukhdevicesdonotburnbutheatthepan,whichmakes cookingahandsfreeexperience.It not only gives freedom from continuous back and forth movement for stirring and tossing of the pan while preparing Chinese, A-la-cart’e and Continental food but also while boiling milk or preparing any dish. The unique feature in our device makes a person multi-tasked in the kitchen as the cook is assured that food will not get immediately carbonized.

CAN AGNISUMUKH DEVICES MATCH THE TASTE OF FOOD PREPARED IN TRADITIONAL CHARCOAL TANDOOR/BARBECUE?

There is a misconception that charcoal gives any taste or flavor. When we taste charcoal, we realize that its taste and flavor are neutral. What actually gives the aroma is the spillage of food on burnt charcoal which instantly burns the material and releases the aroma from the food. The same phenomenon is similar to any sizzler.

WHAT HAPPENS WHEN THE COOKING MATERIAL SPILLS ON THE BURNER?

The surface temperature of the burner is more than 500°C. Hence when the cooking material spills on the burner, it gets burnt in a couple of minutes leaving no trace of spillage. The Agnisumukh devices are designed with specialized rings; these rings protect anything from falling inside.

WHAT IS THE LIFE OF A BURNER? HOW DO YOU SERVICE YOUR BURNERS?

On field trials have shown that the life of a burner is more than a year. Agnisumukh guarantees the life of aburnerforaminimumperiodofoneyear.Annual AMCispartofcompanypolicy.
Is there a need for a separate laying of gas pipe line to operate Agnisumukh kitchen equipment?
The Agnisumukh devices are built on low gas pressure platform but the devices are in plug and play format. Whatever changes are needed for accommodating the high line pressure of gas is taken care within the equipment itself as each device is fitted with a step down regulator. So there is no need to change or lay separate gas pipeline for accommodating Agnisumukh devices.

WHAT IS THE FINDING OF LERC ABOUT AGNISUMUKH DEVICES ON ITS THERMAL EFFICIENCY?

LERC (LPG Equipment Research Centre – a premier research arm under Petroleum Ministry) has certified that the thermal efficiency of our burners is maximum at 69 % compared with commercial gas burners under equivalent M and T Class burners specified under BIS – IS 14612 which are only 36%.

IS THERE A NEED TO CHANGE THE COOK POTS?

The Agnisumukh devices have been designed to suit all kinds ofcook pots in order to give faster cooking with, uniform heat. Though, any cook pot will work on its devices but for maximum efficiency, cook pots with wider girth and low height is advised. Each device comes with the specification about the cook pots in terms of height and the bottom girth.

IS IT POSSIBLE TO RETROFIT BURNERS TO THE EXISTING KITCHEN EQUIPMENT?

The present blue flame devices are utility stoves which provide direct conduction heat at the centre. So, for these stoves, cook pots are designed to suit the stove and not otherwise. This is why it is not immediately possible to fix the Agnisumukh burner to the existing kitchen equipment and the other reasons are:

  • Unique high end technology: Agnisumukh devices are high end technology equipment which take into account the comprehensive cycle of cooking, from the cook who starts the process to the delivery of gastronomic pleasure through a sumptuous meal.
  • Change in line pressure of LPG: Agnisumukh technology is based on low gas pressure while the exist- ing technology is on high gas pressure. This fact makes the entire design of kitchen equipment different from the present one, both in terms of safety and design aspects.
  • Specialised Rings: For better thermodynamics, Agnisumukh equipment have specialized rings which are not only meant for higher thermal efficiency but also guards the burners from spillage.
  • Retrofit is costlier: Redesigning the stove is more expensive because
    Itinvolvesdisfiguringtheexistingstoveandrealigningittoarequiredstandardshape. Highcostoftranspor- tingtheoldequipment’stoandfromourfactoryatBangalore.

To send the entire kitchen equipment for a period of 30 to 45 days will lead to complete shutdown of a working kitchen.

HOW DO YOU PROVE THAT AGNISUMUKH WORKS ACROSS GAS FUELS?

Agnisumukh works across all gas fuels :
OnLPGplatformwehaveclientslikeITCHotels,RadissonBlu,ParkPlaza,ApolloandInfosys. Onnaturalgas- ourclientsareITCMaratha,ITCMaurya
On biogas our clients are Infosys, Konark , ISKCON

WHAT IS UNIQUE ABOUT THE AGNISUMUKH INNOVATOR?

In the world of cooking the designer and the manufacturer of the kitchen equipment does not know cooking or manufacturing, the Chef is totally oblivious of designing and manufacturing. The designer, manufacturer and the chef together are not aware of science of heat. Till date, despite the knowledge that charcoal heat is the best, no one has attempted to bring charcoal heat through gas medium into the commercial kitchen.
The Agnisumukh team has a mentor who is not only passionate about cooking but is endowed with thinking out of the box for creating recipes, designing and manufacturing the complete range of com- mercial kitchen equipment’s. He has over a decade of experience in thermodynamics needed for cooking.

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