Method of cooking corn dough tortillas using infrared radiation

摘要: Cooking of food products and particularly dough-based such as corn tortillas is effected with a considerably reduced cooking time by applying to the uncooked product infrared radiation waves simultaneously on both sides in order quickly cook surfaces same thus forming capping layers that retain high degree moisture within body without unduly drying same. The are preferably applied means an optical arrangement formed two parallel arrays emitters, one each side product, said emitters having plurality resistive elements generate reflectors direct perpendicularly product.