Infrared cooking device with variable heating head position

Abstract

The invention discloses an infrared cooking device with a variable heating head position. Through horizontal rotation of a heating head which irradiates heat from top to bottom, temperature difference between different areas of a cooking dish which is configured below the heating head is maximally reduced. Furthermore a rotation limit is kept for restricting the rotating area of the heating head, and furthermore action of a heat source can be automatically stopped according to the requirement.

Description

technical field [0001] The present invention relates to an infrared cooker, in particular to an infrared cooker with a variable heating head position, which minimizes the distance between each area of ​​the cooking plate arranged below it through the horizontal rotation of the heating head that irradiates the heat source from top to bottom. In addition, there is an end of rotation to limit the rotation area of ​​the above-mentioned heating head, and the action of the heat source can be automatically interrupted as needed. Background technique [0002] With people's awareness of the disadvantages of modern industrial society, the need to create a happier life through the harmony of spiritual and physical health has increased, and Well-being has become a new trend that dominates our society. In this way, in order for me and my family to enjoy a healthy life of "eating well and living well", it is only natural that we need to take care of the environment we will live in in the ...

AI Technical Summary

Problems solved by technology

However, due to the structural characteristics of the above-mentioned infrared irradiating member 940, the position of the above-mentioned infrared ray irradiating member 940 is constant, and the infrared rays are concentratedly irradiated to the cooking material contained in the central area of ​​the above-mentioned turntable 920, 920 ′, thereby causing the disc 920, 920 ′ The central area and the edge area (periphery) Temperature difference, so there is a problem that the cooking material in the edge area is relatively uncooked

[0010] Furthermore, due to the aforementioned reasons, it is difficult to effectively cook the cooking materials, so that the cooking process is inconvenient, the time required for cooking food is longer than expected, and finally the texture of food of the cooked food is reduced, accompanied by these problems.

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