TRU-Infrared technology? Sounds a little complicated, right? Well, it’s not. But, it is effective and easy to use. First, let’s review the different types of heat used in cooking. There are: conduction (e.g., stove and side burners); convection (e.g., gas grills); and radiant, also known as infrared. This type of heat has been used in commercial environments and the restaurant industry for decades. Now, Char-Broil brings the power of TRU-Infrared technology to you.
Unlike traditional gas grills that use convective heat (hot air) to cook food, Char-Broil’s TRU-Infrared™ grills limit the hot air that comes in contact with food. A patented emitter plate sits directly above the burner and radiates natural, infrared heat to cook food directly without drying. The system can sear at the highest temperature or cook slowly at the lowest of lows. While convective heat destroys food’s moisture barrier, infrared heat penetrates it without drying, locking in natural juices and flavors.
So, what does this mean to you? It means that cooking outdoors will be easier than ever. There’s no risk of charring or drying out your grilled food because TRU-Infrared technology eliminates the source of the problem. You can cook just like the restaurant pros in the privacy of your own backyard.