STETZ Sets Criteria for Meat-Cooking Air Fryers, Says Hot-Air Structure and Temperature Control Matter
TECHWORLD ·
✦ AI Summary
Air fryers are being used more broadly, moving from quick meals to cooking meats such as steak and pork belly.
For meat-cooking products, users should consider not only capacity and maximum temperature, but also the hot-air circulation structure, temperature control method, cooking space, and ease of cleaning and maintenance.
Based on validation tests on thick cuts of meat, STETZ has launched SMOKIJET, which applies the ARF rear circulation hot-air structure and Dynamic Preset.
As air fryers move beyond quick meals and into cooking meats such as steak and pork belly, product selection criteria are becoming more varied. If meat cooking is the main purpose, users should look not only at capacity and maximum temperature, but also at the hot-air circulation structure, temperature control method, and cooking space. In particular, thick cuts of meat are prone to temperature gaps between the surface and the interior, making heat-transfer design and core temperature management key factors.
Accordingly, the main criteria for choosing an air fryer for meat include the hot-air circulation structure, temperature and time adjustment functions, cooking space for placing meat, temperature control by meat thickness and cooking stage, and ease of cleaning and maintenance. The point is that what matters is not just capacity or peak temperature, but a feature set suited to actual meat-cooking conditions.
STETZ, a brand specializing in barbecue grills and outdoor products, conducted a validation test on thick cuts of meat to identify the conditions needed for meat cooking. The test compared cooking results based on core temperature, heating method, and resting. The results showed that step-by-step temperature control by meat thickness and condition, as well as core temperature management, helped achieve more even doneness.
STETZ has launched the air fryer 'SMOKIJET' as a product designed to reflect the characteristics of meat cooking. SMOKIJET applies the ARF (Active Rear Flow) rear circulation hot-air structure and 'Dynamic Preset.' ARF is a structure that circulates heat generated at the rear into the cooking space, while 'Dynamic Preset' is a temperature control function for each stage of the cooking process. The company said it designed the product to be suitable for cooking steak and other meats based on hot-air circulation and staged temperature control.
SMOKIJET comes in 2 types by usage and cooking purpose, divided into 'SMOKIJET Pro' and 'SMOKIJET Double.' SMOKIJET Pro applies Live Window, allowing users to check the internal condition during cooking. SMOKIJET Double adopts a Double Basket structure, enabling the use of 2 cooking spaces.
STETZ has accumulated nearly 20 years of experience in the barbecue sector and is expanding its product range from barbecue grills to kitchen appliance air fryers. In this context, SMOKIJET is a development product centered on hot-air circulation and temperature control for meat cooking.
A STETZ official said that when cooking thick cuts of meat in an air fryer, heat transfer and core temperature management by meat thickness and condition are important in addition to maximum temperature. STETZ plans to continue accumulating data on meat type, thickness, cooking temperature, time, and core temperature, and to use the accumulated data for product development and home barbecue cooking guides.
Source: TECHWORLD · Kim Gyeong-joo
Original: https://www.epnc.co.kr/news/articleView.html?idxno=406565
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Source: TECHWORLD
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