Multiplex-irradiation type inrfrared ray cooker of heat source

Abstract

The invention discloses a multiplex-irradiation type infrared ray cooker of a heat source. The multiplex-irradiation type inrfrared ray cooker comprises a machine body with an upper end at which a cooking plate is disposed, a heating head uniformly irradiating towards the cooking plate with a high-temperature heat source and disposed above the machine body through a support column and opened in the center, and an adjusting device which is assembled on the support column and moves along the length direction of the support column in order to adjust temperature of the heating head. In the multiplex-irradiation type inrfrared ray cooker, the structure of the heating head arranged in the interior of a heating body is formed in a circle shape. The heat source irradiates very extensively around the outer periphery of the machine. The cooker not only uniformly irradiates the center area of the cooking plate and the peripherical region so that heating and cooking efficiency of roasting cooked material placed on the cooking plate is greatly increased. The temperature of the heating head is adjusted by up-down movement of the adjusting device. The irradiation effect of the heat source is improved by arranging the heating head to be close to the cooking plate. Therefore, heating and cooking performance of roasting and cooking material are increased to the greatest extent.

Description

technical field [0001] The present invention relates to an infrared cooker, and more particularly to an improved structure of a heating head that irradiates a heat source (infrared rays) from top to bottom, and uniformly irradiates (distributes) the heat source toward the entire area of ​​the cooking plate to minimize the temperature difference between the zones The heat source multi-irradiation infrared cooker. Background technique [0002] With the development of the economy, the per capita income has generally increased, and the trend of food consumption has also changed. In particular, with the development and change of food technology, the processed food and foreign meal industries are more developed, and the utilization rate of consumers is also increasing. One of the most visible changes in our dietary life is the reduction in cereal consumption and the increase in meat consumption. [0003] In particular, recently, due to consumers' attention to health and happines...

AI Technical Summary

Problems solved by technology

[0006] However, due to the structural feature of the infrared irradiating part that simply irradiates the heat source from top to bottom, infrared rays are intensively irradiated to the cooking materials placed in the central area of ​​the rotary plate, so that the central area of ​​the rotary plate and the peripheral area are divided. (edge) temperature difference, so there is a problem that the cooking material in the surrounding area is relatively uncooked

[0007] Therefore, the overall effective cooking of the cooking materials placed on the rotating disk is very limited, and the cooking process is more cumbersome, and the time consumption of cooking food is large, which eventually leads to the problem that the taste of the cooked food is reduced.

Images