Browning of crème brulée in an industrial electric medium wave infrared tunnel

To enhance the visual appeal of meals and particularly crèmes brulées, CSI offers industrial electric medium wave Infrared browning tunnels. These tunnels transmit energy for the Maillard reaction without contact. The medium wave infrared energy is unaffected by working conditions and can correct the convective part of any heat tunnel through the reaction of their emitters.  Infrared energy is delivered to the right place at the right time, on the surface of the products. The energy created by the medium wave infrared emitters allows significant gains in productivity and quality.

The medium wave infrared tunnels also prevent unnecessary heating of the products, making them an ideal solution for browning cold products before encapsulation or freezing, for example. Furthermore, the Maillard reaction contributes to reducing contamination risks before packaging, making browning a double benefit for industrial lines: enhancing the product’s appearance while also addressing hygiene concerns.

CSI counts 7 industrial electrical infrared tunnels for crème brulée browning across France.