Control method for heating device and heating device

Abstract

The invention provides a control method for a heating device and the heating device. The heating device comprises a plurality of radiation units which radiate electromagnetic waves and are used for heating an object to be processed. The control method comprises the following steps: sensing real-time temperatures of a plurality of sensing points, corresponding to a plurality of radiation units, of an object to be processed; comparing the lowest temperatures of the plurality of sensing points; and respectively adjusting the power of the electromagnetic waves radiated by the corresponding radiation units according to the real-time temperature and the lowest temperature of the plurality of sensing points. The power of the electromagnetic waves radiated by the corresponding radiation units is automatically adjusted according to the real-time temperature and the lowest temperature of the multiple sensing points, a user does not need to manually adjust the power according to experience, the undesirable phenomenon that the to-be-processed object is locally overheated or even thoroughly cooked is relieved, loss of nutritional ingredients is reduced, and the quality of the unfrozen food materials is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a control method for an electromagnetic wave heating device and a heating device. Background technique [0002] During the freezing process of food, the quality of food is maintained, but frozen food needs to be thawed before processing or consumption. In order to facilitate the user to thaw the food, the food is usually thawed by an electromagnetic wave heating device. [0003] Thawing food through the electromagnetic wave heating device is not only fast and efficient, but also has low loss of nutritional components of the food. However, due to the difference in the penetration and absorption of water and ice by microwaves, and the uneven distribution of substances inside the food, the melted area absorbs more energy, which is prone to problems of uneven thawing and local overheating (such as the fat part of pork belly). , chicken feet, fish tails, etc.). Contents of the inven...

AI Technical Summary

Problems solved by technology

However, due to the difference in the penetration and absorption of water and ice by microwaves, and the uneven distribution of substances inside the food, the melted area absorbs more energy, which is prone to problems of uneven thawing and local overheating (such as the fat part of pork belly). , chicken feet, fish tails, etc.)

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