Why we’re using 300W Infrared Lamps in our ovens
Most convection ovens work by heating up the air and hoping that heat eventually makes its way into your food. It’s a slow process, and honestly, it wastes a lot of energy. We decided to do things differently. By adding 300W infrared (IR) lamps, we stop relying on the air to do all the heavy lifting. Instead, the heat goes straight from the lamp to the food. It’s direct. It’s faster. And it takes a lot less effort to hit those target temperatures. Why 300W? We found that 300W is the “sweet spot” for mid-sized ovens. It’s enough power to get the core of your food hot quickly, but not so intense that you’ll torch the surface before the inside is done. The cool part is how it works with the fans. The fan keeps the air moving so everything stays balanced, but the IR lamp does the real work of transferring the energy. Your preheat times basically disappear. The gear inside These lamps are made from high-purity quartz glass. We use quartz because it can handle being turned on and off rapidly without cracking under the pressure. We also tuned the filaments to emit specific short or medium-wave energy. This means the heat actually penetrates the food rather than just warming up the oven walls. One quick heads-up: make sure your wiring can handle the initial power surge when they kick on. Also, if your voltage is jumpy, your lamps won’t last as long. I highly recommend using a PID controller. It’s much smoother than a basic on/off switch, which can feel like a hammer hitting your system. Better for the planet (and your workflow) When you switch to IR, you stop wasting energy heating a giant box of air just to warm up a single tray. The energy goes exactly where it needs to go. It’s a much cleaner way to bake. If you’re looking to swap these into your current setup, they usually fit right in. Just double-check your sockets and make sure you have enough breathing room. Just remember that IR heat is directional. If you crowd the lamps too close to the food, you’ll get hot spots. Give them a little space, and you’ll get a perfectly even bake every time.