Electromagnetic induction wire coil and automatic cooking machine thereof

Abstract

The invention relates to an electromagnetic induction wire coil and an automatic cooking machine thereof. The electromagnetic induction wire coil comprises a wire coil body and a coil winding, wherein the wire coil body comprises a bottom wall and an arc side wall upwards extending, the coil winding comprises a lateral induction coil and a bottom induction coil and is wound around the wire coil body, the turns of the lateral induction coil is greater than the turns of the bottom induction coil, and the bottom induction coil is arranged at the periphery of the bottom wall. Therefore, a traditional wire coil structure is improved, the side surface of the wire coil provides a main heating region, an auxiliary heating region is arranged at the bottom wall to form more reliable three-dimensional heating, the risk of food sticking to the bottom is avoided, and the food is also enabled to be fully heated and cooked; and moreover, the bottom induction coil and the lateral induction coil can be favorably linked in a three-dimensional way, and the three-dimensional heating effect is ensured.

Description

technical field

[0001] The invention belongs to the field of kitchen appliances, in particular to an electromagnetic induction reel and an automatic cooking machine thereof. Background technique

[0002] At present, electric cooking appliances on the market, especially automatic frying pans, have conventional heating plate heating, halogen tube heating and electromagnetic heating. Because the energy of electromagnetic is controllable and energy-saving is the most widely used, the layout of the electromagnetic coil is mostly on the bottom. The main heating and side auxiliary heating are used to complete the so-called three-dimensional heating. This is also designed to match the pan with a flat bottom to facilitate the sharing of ingredients. However, with this layout, the tumbling of the ingredients is not thorough, especially for cooking such as tofu and tomato scrambled eggs. Such ingredients cannot be rolled completely without damaging the shape of the ingredients. And be...

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