FG Eurofred and Fujitsu: value, reliability and efficiency

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For example, our Guide To Efficiency can be downloaded here - a paper based on the thoughts of a number of leading engineers who were asked to give their suggestions for how to get the highest levels of efficiency out of an air-conditioning system. It is free to download, and there will be more pieces like this to follow. We hope you find it - and future content that will be appearing here - useful.

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Cooking by infrared was a technology first pioneered in the 1960s, an age when technology was advancing at a dizzying pace and traditional techniques were being replaced by revolutionary new methods - often for the sheer sake of technology.

However, although it looks unlikely, infrared cooking is a highly effective way of cooking food. Although perhaps not exactly as shown in this photograph.

Infrared uses radiation to transfer heat (as opposed to convection or conduction) and is similar to microwave cooking, except that it uses slightly shorter wavelength on the electromganetic spectrum. It is effective because it does not dry food out as convection/conduction methods tend to. Today, infra-red grills are much more efficient and are frequently integrated with gas burners to provide more evenly browned and cooked food. They are also no longer the size of a small car.