The present invention relates to a device capable of cooking food products in a short time so as to concentrate the emitted light on the food product using a lamp emitting light in an infrared region. More particularly, it is capable of cooking the food product in a short time by concentrating light in the visible light region within a wavelength range of more than 1.35 .mu.m on the food product using a luminous unit for emitting light in the infrared light region and a reflecting plate for concentrating the emitted light in the infrared light region.

A method of refreshening a bread product by heating the bread product to a temperature between 2500.degree. F. and 4500.degree. F. The bread products are maintained at this temperature range for a period of 3 to 90 seconds.

A lightwave oven for cooking with light having wavelengths in the visible, near visible, and infra-red spectral ranges uses one or more quartz halogen tungsten lamps or quartz arc bulbs positioned above and below the food item and delivers light energy in select ranges of the electromagnetic spectrum during select portions of the cooking cycle.

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

A process for selectively dehydrating organic matter, and at the same time eliminating insects, larvae and insect eggs that are carried by the organic matter is provided. This process leaves the product free of all toxic chemicals. The process includes the use of selected narrow bands of infrared radiation. Narrow bands of infrared radiation are selected that most efficiently penetrate the product being processed. The color of the product, its physiological properties such as oil, sugar and water content are factors considered in the selection of the vacuum, temperature, and time of the process. The process is performed in a vacuum which reduces the vapor point of the target water or solvent contained in the product being processed and permits the process to be performed at a temperature that does not harm the product.