Trak Air Oven

Anyone had any experience with a Trak Air Oven?

http://www.trak-air.com/

I haven't seen this unit Jack.  I've just started looking at greaseless "fryers".  If you haven't seen it, here's another unit for you to look at.

http://www.q-n-c.com/

Hey Pops, We have a Pub/Restaurant That ran their whole bar food operation on a greaseless fryer. Would you like me to look into what kind they used????  I did go into their kitchen once to observe how the fryer was used. We tasted the beer battered fries and they were great. .. Let me know and I can either find out the info or hook you up with them.....................Bill

Do a search for Impinger ovens or more specifically Lincoln Impingers, much better quality and have a long history of success, don't have experience with the one you reference, but sure looks like a lot a hype for a good pro company web page....but what do I know?

There really is no magic going on with greaseless fryers. They all recommend frozen  partially or fully cooked items and the convection features heats up the included oil in the food...pretty much like any other professional convection oven. They cost more money than the best professional convection ovens that don't use all of the hype or sales math to justify the purchase.

 Jack, Take a look at this cooking method at the end of the Blog..
http://thepembrokekitchen.blogspot.com/

Sous-Vide.
 
Controlling process with air-tight containment at a consistantly regulated cooking temperature in water.
 
It often presents an issue with the HD because the absense of oxygen in the air-tight process can create conditions in the  botulism poisoning zone.
 
Not allowed without an approved HACCP plan...
 
http://www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalControlPointsHACCP/default.htm