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HOW THE TECHNOLOGY WORKS
2: How the Technology Works
THE TECHNOLOGY BEHIND THE TORNADO
The Tornado uses a patented combination of high
speed forced air convection, heating, and micro-
wave energy to cook food up to 12 times faster
than conventional methods.
At a very high speed of circulation, a controlled,
smoothly flowing field of hot air forms a shroud
around the food. This takes place in conjunction
with measured, precise bursts of microwave energy,
creating a unique set of temperature and moisture
control conditions within the food that preserves
and enhances flavor.
Figure 2 illustrates the five steps of the technology
used by the Tornado Ov
en. These steps, described
below, are all computer controlled.
1. The internal heaters transfer energy to the
recirculating airflow.
2. The recirculating airflow circulates at speeds up
to 60 mph (100 km/h) down and around the
food item.
3. Simultaneously, a bottom radiant heater provides
heat transfer to the bottom of the food product.
4. The recirculating air passes through a Catalytic
Converter where excess grease and odors are
combusted and removed.
5. Working in parallel with the recirculating airflow
and bottom IR element, the microwave system
couples microwave energy from the bottom of
the cavity evenly into the food items.
NOTE: An easy way to understand our cooking is
to think of the microwave cooking from the inside
out and the airflow cooking from the outside in.
The two energy gradients meet and greatly reduce
the cook time.
How the Technology Works