May I ask, what kind of induction cooker is used in general factories?

The principle of microwave heating is simply put: when microwaves are radiated to food, food always contains a certain amount of water, and water is composed of polar molecules (the positive and negative charge centers of molecules, which do not coincide even in the absence of an external electric field), and the orientation of this polar molecule will change with the microwave field. Due to this movement of polar molecules of water in food.

and the interaction between adjacent molecules, which creates a friction-like phenomenon that increases the temperature of the water and, therefore, the temperature of the food. When food is heated in the microwave, the inside is also heated at the same time, so that the whole object is heated evenly and heats up quickly. It heats up to 5cm deep into food at a frequency of 100 million times per second, accelerating the movement of molecules.

end the classification of microwave ovens.

From the aspect of control.

Computerized microwave oven.

It is suitable for young people with high education level. The advantage is that the heating time can be precisely controlled, according to the different heating food, there are a variety of programs to choose from, high-end products may have some other additional functions, the disadvantage is that there are many buttons, the operation is complex and difficult to master.

Mechanical microwave oven.

It is most suitable for middle-aged and elderly people[1]. The advantages are that the operation is simple, clear and understandable, the product is reliable, and it is suitable for the elderly.

From the functional aspect.

There are two types of barbecue and non-barbecue. If you like to eat barbecue, you may wish to buy a barbecue microwave oven.

Inverter microwave oven.

Unlike traditional microwave ovens, which are prone to uneven heating, inverter microwave ovens use automatically adjusted and continuously output microwave energy to meet the requirements of different foods for different firepower, and truly realize the automatic regulation from strong fire to weak fire. It not only ensures the taste and color of the food, but also fully retains the nutrients of the food. In addition, when cooking at low power for a long time, the surface or edges of the food will not be burned.

In terms of cooking speed, the inverter steam cube microwave oven uses an inverter to replace the high-voltage transformer and high-voltage capacitor, which reduces the loss of the power conversion part, increases the thermal efficiency by more than 5%, and increases the effective power by nearly 10%. Under the same conditions, the cooking time is reduced by 10%. In terms of energy saving, the energy efficiency is as high as about 64%, which is 62% higher than the first-class energy consumption standard of the national standard.

How to buy a microwave oven.

The basic requirements for choosing a microwave oven.

1. Microwave oven is included in the first batch of national compulsory safety certification (CCC certification) catalog, consumers must choose products with "CCC" certification mark and corresponding factory ** and certification certificate number when purchasing. In order to verify the authenticity of the certification mark and certification certificate, you can log on to the official ** of the Certification and Accreditation Administration of the People's Republic of China for online inquiry of the certification certificate.

2. Check whether the instruction manual, certificate, warranty card and accessories of the product are complete.

3. Carefully check the logo and instruction manual of the product. The National Mandatory Standard for the Safety of Household and Similar Electrical Appliances "Special Requirements for Microwave Ovens" stipulates that the identification of microwave oven products should be clear and standardized, and the content should include: trademark, model, specification (such as capacity), rated voltage, rated input power, symbol of power supply nature, name and amount of manufacturer.

The most used induction cooker is: stir-frying, boiling hot pot.

Induction cooker: also known as induction cooker, the first household induction cooker was born in Germany in 1957. In 1972, the United States began to produce induction cookers, and in the early 80s of the 20th century, induction cookers began to sell well in Europe, America and Japan.

The principle of the induction cooker is the phenomenon of electromagnetic induction, that is, the alternating current is used to generate an alternating magnetic field that changes the direction through the coil, and a vortex current will appear inside the conductor in the alternating magnetic field (the reason can refer to Faraday's law of electromagnetic induction), which is caused by the movement of the carriers in the conductor (the electrons in the pot are not iron atoms) driven by the vortex electric field; The Joule heating effect of the vortex current heats up the conductor and thus heats up.

It is mainly used to heat ferromagnetic containers by using the eddy current effect of electromagnetism to heat (steaming, boiling, etc.) food.

Cooking, stir-frying, steaming basically in addition to liking the bottom of the pot, it is quite easy to use, and now it should be cheaper than liquefied gas.

It is used for stir-frying, and it can be used by plugging in electricity, which is more convenient, but the fried dishes are not delicious.

Cooking, soup, and hot pot are like gas stoves.

How about the commercial induction cooker factory, it depends on the strength:

1. Homogenization leads to vicious competition.

According to industry insiders, the current level of customization of customized products in the subdivided commercial induction cooker industry is generally low, and the design is biased towards simplicity, which is an important reason for the homogenization of products. In addition, the person pointed out that "many small companies are copying those big brands, which leads to more serious homogenization." ”

Another market participant pointed out that some small and medium-sized enterprises that lack popularity do not hesitate to adopt vicious competitive measures in order to open up the market. "If the things are similar, consumers will definitely choose big brands, then small brands have to attract consumers at ultra-low prices, but after consumers customize, they will find that they can't keep up in terms of quality or follow-up services. These companies have no choice but to cut prices again, which means lower costs and greatly reduced product performance, which is a vicious circle.

2. The cost of transformation is low, and those who fish in troubled waters.

Industry insiders pointed out that due to the lack of unified pricing standards in the market segmentation of the commercial induction cooker industry, coupled with the popular wind of customization specialization, some companies that do not have the ability to customize have taken a fancy to considerable profits and have also joined in, resulting in a mixed industry.

In addition, some brands absorb many franchisees in the large-scale expansion, and the quality of franchisees with poor quality and poor service is often greatly discounted in quality and service in order to pursue short-term benefits, which brings adverse reactions to the user experience and has a negative impact on the overall image of the brand.

3. The transformation of commercial induction cooker manufacturers has just started.

Lack of experience in technology and design, users often choose to cooperate with professional-level commercial induction cooker R&D manufacturers with mature technology, more actual cases, and professional commercial induction cooker R&D personnel.

In addition, Affinity commercial induction cooker R&D manufacturers believe that in the fierce competitive environment, future design and technology will become the key to consider the level of enterprise customization. "The more ingredients in the design, the higher the level of technology, the more ingredients that consumers participate in, the higher the degree of customization, and the stronger the competitiveness. "The good ones will be better, and the future design will merge the weak, and the bad and fake ones will be eliminated by the industry. ”

I don't know if you have heard of Guangdong Foshan Saibel, the quality of his induction cooker is very good in all aspects, ** is the factory direct price, do not visit to consider it...

The working principle of the induction cooker is the principle of electromagnetic eddy current, the bottom of the plate of the induction cooker is a coil wound by insulated wire, and the following is the control circuit board, when working, the coil is induced with the pot made of iron metal or other magnetizable metals outside, so that the bottom of the pot produces electromagnetic eddy current to heat the pot and heat the food.

The bottom of the induction cooker is uneven, and the contact area with the induction cooker is only seventy or eighty percent, which will affect the heat absorption a little, but the efficiency of the heat transfer of the induction cooker is determined by the following electromagnetic coil and control circuit, so the efficiency of the heat transfer of the induction cooker has not changed. The heat loss is there, but it is not large, because the electromagnetic eddy current in the center is relatively strong and the sides are weaker. So the losses are not big.

I really don't feel very good, so I just went to buy one, it's not expensive, just feel at ease.

The uneven bottom of the pot will lead to inaccurate temperature sensing of the induction cooker, which may protect the temperature in advance. In addition, the bottom of the pot is uneven, and the magnetic field will be partially lost.

It's normal, feel free to use!