Analysis of the Reasons for the Difference between the Power of the Commercial Induction Cooker and
发布时间：2022-02-24 : 流览次数： 105
There are differences between the power of commercial induction cookers and actual power. This is not a secret in the industry. There are many reasons for this. Let's analyze in detail: In the process of use, in order not to affect the business, there can be no phenomenon of stealing power, nor can it happen. After several hours of continuous use, problems such as burning of the motherboard occur. The main reason for the commercial electromagnetic oven to steal power is that the internal working temperature of the commercial electromagnetic oven is too high. In order to prevent the internal parts of the commercial electromagnetic oven from being burned due to high temperature, the chip will be forced by the program. Commercial induction cookers reduce power, thereby reducing the load on the parts and reducing the internal heat of the parts. This will inevitably lead to continuous reduction of power in the use of commercial induction cookers, and this will affect the speed of commercial induction cookers, thus affecting the restaurant business. It can be concluded that if the internal components and capacity of the commercial induction cooker are not high, that is, the configuration of the commercial induction cooker is too low, it will affect the business of the restaurant business. It can be seen that the configuration of the commercial induction cooker is convenient and durable for the commercial induction cooker. The degree is very important.
Then, in addition to the configuration of commercial induction cooker components will affect the commercial cooker induction fire force, what other reasons will lead to commercial induction cooker firepower?
We can find that the commercial induction cooker configuration affects the power of the commercial induction cooker because each accessory of the commercial induction cooker will generate heat during its operation. If the configuration of the commercial induction cooker is lower, the rated capacity of the accessory will be more easily reached, and therefore it will be easier to hot This principle is just like the thickness of the power cord determines the degree of heat generation and current resistance of the power cord. In real life, the finer the power cord in our home, the hotter it is, and the smaller the load it can bear. The thicker the wire, the same large current, the amount of heat is much less than the fine, the same reason, the higher the configuration of the commercial induction cooker, the smaller the heat generation under the same load, the greater the power load that can withstand, so the high The configuration of commercial induction cookers can continue to be used under full power conditions because the internal components are all configured above the maximum value of the power load. This way of preventing overheating is to reduce the heat generation on the one hand and increase the yuan on the other. The heat resistance of the device.
To sum up, to solve the problem of reducing the power of commercial induction cookers, it is necessary to reduce the temperature of the main core and cavity of commercial induction cookers, and there are two directions for reducing them. One aspect is to increase the configuration of commercial induction cookers to reduce the heat of commercial induction cooker components. Produce; In another aspect, use an independent dual duct structure, so that under the premise of low heat generation in high configuration, the heat is quickly dissipated. When the two are combined, the high-commercial induction cooker can work for 24 hours without reducing the firepower. The root cause.
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