Stop Guessing Your Oven Temperature
Ever wonder why your baking fails even when you follow the recipe perfectly? It’s usually because oven dials are liars. Your screen might say 180°C, but inside the oven, the temperature is actually swinging wildly by 10 or 15 degrees. It’s frustrating. We decided to fix this by pairing Ruby IR emitters with high-precision PID controllers. No more guessing. No more swings.
The secret is in the Ruby IR
Most ovens use those old-school resistive coils. They’re slow. Ruby IR emitters are a different beast entirely. They put out short-wave infrared radiation that sinks into your food much faster than air ever could. It’s fast. Really fast. Because they heat up in seconds, the controller can kill the power the exact moment you hit your target temperature. This stops that annoying “overshoot” where the edges of your pastry burn to a crisp while the middle is still raw dough.
Why that tiny temperature gap matters
Most standard thermostats have a huge “dead zone.” The heater might kick in at 170°C and just keep blasting until it hits 190°C. That 20-degree gap is where your cakes collapse or your cookies spread too thin. By using these sensors and Ruby emitters, we’ve shrunk that window down to ±1°C. When the heat stays that steady, the Maillard reaction—that magic browning that makes food taste great—happens evenly across the whole tray. Every single piece comes out looking the same.
The catch (because there’s always one)
Now, this isn’t a magic wand. Since Ruby emitters pack a lot of heat into a small area, you can run into “hot spots” if your fans aren’t up to the task. If your airflow is weak, the side of your food closest to the element is going to get scorched. It’s a balancing act. You have to make sure the wattage of the emitter matches the CFM of your blower. Get that ratio right, and the heat spreads perfectly. Get it wrong, and you’ve just built a very expensive torch.