Gentec Range News
Greater Fort Wayne Business Weekly, by Megan Hockley
“Tippmann’s unique invention uses a vacuum pump to reduce air pressure inside the oven, lowering the boiling point of liquid inside.
The effect is similar to cooking at high altitudes, Tippmann said.”
“Normally, water boils at 212 degrees. In the reduced pressure oven, the cook can precisely control the internal cooking temperature of
the food by selecting a set temperature (between 150 degrees and 200 degrees) at which the food will boil.” When the cook knows the ideal boiling point for the particular dish he is preparing, he can choose a pressure setting that perfectly cooks the dish without overheating it and drying it out, the inventor explained.”
“In a conventional oven, food is considered done when the coldest part of the food reaches a pre-determined temperature. In Tippmann’s example, the ideal temperature for cooked turkey is 165 degrees, but by the time the inside of the bird reaches that temperature, the outside is about 30 degrees hotter and has lost much of its natural juices.”
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News-Sentinel, by Doug LeDuc
“A Fort Wayne company with a patented vacuum cooking technology is… preparing to enter the high-end residential oven market with a product based on the cooking technology.”
“Gentec owner Gene Tippmann says… it dramatically changes how food cooks… the technology reduces cooking time and cooks food much more evenly.”
“A few years ago, Tippmann… started Gentec ‘to develop similar technology for the home… reducing the pressure in the cooking chamber in the oven.”
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