But radiant (infrared) heat works differently. The essence of SABER’s IR system is a stainless steel emitter with a unique “peaks and valleys” structure placed between the gas-powered burner and the cooking grate. As the burner heats the emitter, radiant heat is created in the form of invisible wave energy. Instead of heating the air, it transfers directly to the food, where it is absorbed without disturbing the boundary layer. This preserves the moisture in the food instead of drying it out.

No More Flare-Ups

With traditional convective and ceramic IR grills, flare-ups occur frequently as grease ignites, charring food and causing dramatic temperature fluctuations. SABER’s patented IR system eliminates this problem. When grease drops onto the SABER IR emitter, the peaks and valleys create an oxygen-free zone that won’t allow flames to erupt. Instead, grease is vaporized, adding to the natural flavor of the meat and making cleanup much easier.

Without flare-ups, SABER’s IR system creates controlled even heat across the entire grate. No more hot or cold spots to frustrate the cook.

Efficient, Even Heat

SABER grills cook food more quickly with less energy. That’s because IR is more efficient at what engineers call “coupling to the food.” IR directly heats the meat on the grate, not the spaces in between the meat. In a convective grill, the hot air takes the path of least resistance and flows around and between the food on the grate. So it takes longer to cook, provides uneven heat and consumes more gas. By contrast, SABER delivers high performance with fewer BTUs so you use 30% less gas and need less frequent fill-ups.