Heat dissipation technology of induction cooker

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With the rapid development of science and technology and the rising quality of life, the field of kitchen appliances is undergoing profound changes. Induction Cooker as a star product of modern kitchen, with its efficient, convenient, safe and many other advantages, quickly integrated into millions of households, become the right-hand man of cooking. However, the heat generated at high power operation is like a double-edged sword, which not only demonstrates its powerful performance, but also poses severe challenges to heat dissipation technology. Next, let us explore in depth the common heat dissipation technology of induction cookers, and appreciate the excellence of the field of heat dissipation enabled by science and technology.

(1)、Fan heat dissipation

Fan cooling technology is an economical and practical way to protect the heat of the induction cooker, and occupies an important place in many heat dissipation schemes.

1. principle

The core principle of fan cooling technology is based on forced convection, that is, through the rotation of the fan, the flow speed of the air is accelerated, and the air flow with a certain direction and speed is formed. When the air flow through the induction cooker internal heating elements, such as coil disk, power tube, etc. , with these elements will be heat exchange surface. The heat is transferred from the high-temperature heating element to the low-temperature air, and is taken away with the flow of the air flow, thereby reducing the temperature of the heating element and realizing the purpose of heat dissipation.

2. characteristics

Fan cooling technology has a significant cost advantage. The utility model has the advantages of simple structure, mainly composed of fan blades, motors, casings and other components, mature manufacturing technology and low raw material cost. This makes it can be widely used in all grades of induction cooker products, especially in the low-end market, so that more consumers can enjoy the convenient cooking experience brought by the induction cooker.

(2)、Heat sink heat dissipation

With its excellent thermal conductivity and exquisite design, the heat sink technology realizes the efficient conduction and emission of heat in a unique way, and provides a solid guarantee for the stable operation of the induction cooker.

1. principle

The heat sink technology uses the good thermal conductivity of metal materials to quickly transmit the heat generated by the heating elements to the heat sink, and then dissipates the heat through the heat exchange between the heat sink and the surrounding air. At the same time, a large number of fins are designed on the surface of the heat sink, which greatly increase the contact area between the heat sink and the air. According to the principles of heat conduction and convective heat transfer, the greater the contact area, the higher the efficiency of heat exchange, so that heat can be more effectively dissipated to the surrounding environment.

2. characteristics

The heat sink technology shows excellent heat dissipation performance. Aluminum radiator relatively low cost, light weight, easy to install and transport, in some of the cost and weight requirements of the induction Cooker Products Outstanding Performance. The copper heat sink is more expensive, but it has better thermal conductivity and can conduct heat out faster. It is suitable for high-end induction cookers and professional cooking equipment that require extremely high heat dissipation performance. Whether it is home cooking or high-intensity use of commercial kitchens, heat sink technology can rely on its excellent performance, to provide reliable heat for the induction cooker protection.

(3)、Heat pipe cooling technology

Heat pipe cooling technology breaks through the limitations of traditional cooling methods and brings a new solution to the heat dissipation of induction cookers.

1. principle

Heat pipe is a kind of heat transfer element with high thermal conductivity. It is usually filled with low boiling point liquids, such as water, ammonia, etc. . One end of the heat pipe is an evaporation section, which is in close contact with the heating element of the induction cooker. After absorbing heat, the working medium rapidly vaporizes in the evaporation section and becomes steam. Under the action of a slight pressure difference inside the heat pipe, the steam flows to the condensing section at the other end. In the condensation section, the steam encounters a lower temperature, will quickly condense into a liquid, and release a lot of heat. Under the action of gravity or capillary force, the condensed liquid flows back to the evaporation section and continues to participate in the next round of heat transfer process. Through the phase change and circulating flow of the working medium, the heat pipe can realize the efficient transfer of heat from the high temperature end to the low temperature end.

2. characteristics

The heat pipe heat dissipation technology has extremely high heat conduction efficiency, which can transfer the heat generated by the heating element to the heat dissipation area in a very short time, and effectively reduce the temperature of the heating element, the reliability and service life of the induction cooker are greatly improved. At the same time, the heat pipe can realize the directional transfer of heat, make the heat dissipation more concentrated and efficient, and avoid the disordered diffusion of heat.

(4)、Iquid cooling

Liquid cooling technology with innovative ideas and excellent performance, for the induction cooker heat dissipation has brought a new revolution.

1. principle

In the induction cooker, there is a closed coolant circulation system. The coolant is usually a liquid with good thermal conductivity and chemical stability, such as ethylene glycol solution. When the induction cooker is working, the heat generated by the heating element is absorbed by the coolant, so that the temperature of the coolant increases. The heated coolant flows through the external radiator under the action of the circulating pump. The radiator usually has a large heat dissipation area, through the heat exchange with the surrounding air, the heat in the coolant is dissipated, so that the temperature of the coolant is reduced. The cooling fluid flows back to the inside of the induction cooker again after cooling, and continues to absorb heat, so that the cycle is repeated to achieve continuous and efficient heat dissipation.

2. characteristics

Liquid cooling technology shows the advantages of strong heat dissipation and precise temperature control. Due to the large specific heat capacity of the coolant, it can absorb a large amount of heat and the temperature change is small. Therefore, the internal temperature of the induction cooker can be effectively controlled to ensure its stable operation in various complex cooking environments. At the same time, by accurately controlling the flow and temperature of the coolant, the internal temperature of the induction cooker can be accurately adjusted to meet the strict requirements of temperature in different cooking scenarios.

Conclusion

The heat dissipation technology of induction cooker is the key guarantee for its normal operation. Each technology condenses the power of innovation and escorts the stable operation of induction cooker. As the wave of technology continues to surge, these heat dissipation technologies will continue to iterate and upgrade, bringing more surprises to our kitchen life and making cooking a more pleasant and efficient experience.