A Radiant Heat burner produces convection cum radiant heat of more than 700 degrees Celsius at low gas pressure. These burners produce uniform heat just like charcoal heat emitting far-infrared rays. Agnisumukh burners are flameless, smokeless and noiseless and is more thermally efficient.
In Agnisumukh burners uniform radiant heat with higher energy efficiency can be delivered in a horizontal platform with low pressure. This phenomenon ensures faster heat transfer and increased safety in operation.
Radiant heat gas burners offer several benefits, including:
- Preserving nutrition in food
- Clean pot and pan
- Device is safer as it operates under low gas pressure
- Saving of water and detergent over 50%
- Saving of gas fuels over 30%
- Lower ambient heat in kitchen
- Faster cooking
- High thermal efficiency at 69% under IS: 14612
- No daily maintenance for cleaning the burner
- Heat can be given from top, down or any desired direction
- Increased productivity – user can do multi-tasking
- Healthier and tastier cooking
- Perfect for Sous vide cooking
- Amenable for automated control
- Potential to reduce more than 10 Million Tonnes of GHG in India alone by the application in cooking.
Agnisumukh devices have been designed to suit all kinds of cook 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. Clay , copper, glass, and other metallic cookpots can be used.
Agnisumukh Radiant heat burners save more than 30% gas fuels and have been certified as 50% more thermally efficient than T- Class burners.
Yes, any existing commercial kitchen can be retrofitted provided the equipment are of good quality and standard.
We customise our burners to suit your style of cooking. We have burners starting from 6” to 24” and cater to any size and style of cooking in commercial kitchens.
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 radiation 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 Agnisumukh is called MAGIC HEAT.
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.
Agnisumukh devices do not burn but heat the pan, which makes cooking a hands free experience. 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 isassured that food will not get immediately carbonized.
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.
The taste, texture and color is much better than charcoal cooked kebabs. The kebab is cooked in its own moisture and marinade without being burnt or carbonised.
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 any spillage from falling inside.
On field trials have shown that the life of a burner is more than a year. Agnisumukh guarantees the life of a burner for a minimum period of one year. Annual AMC is part of company policy.
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.
Agnisumukh works across all gas fuels :
– On LPG platform we have clients like ITC Hotels, Radisson Blu, Park Plaza, Apollo and Infosys.
– On natural gas our clients are ITC Maratha, ITC Maurya
– On biogas our clients are Infosys, Konark , ISKCON
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.
Agnisumukh Manufactures Frontline World Class Products which are
- Sustainable
- Energy Efficient
- Reduces carbon footprints
- Have Positive impact on climate change