AN INVESTIGATION INTO THE EFFICIENCY OF INDUCTION COOKING AND A COMPARISON OF ITS PERFORMANCE WITH OTHER COOKING METHODS
作者:
ALAN ADAMS,
MAURICE PALIN,
期刊:
Foodservice Research International
(WILEY Available online 1986)
卷期:
Volume 4,
issue 1
页码: 59-66
ISSN:1524-8275
年代: 1986
DOI:10.1111/j.1745-4506.1986.tb00097.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTAn induction heating ring was found to operate at a considerably greater efficiency than alternative electrical methods. The efficiency was maintained at various loads and with various pan sizes. The unit was easy to clean and peripheral areas of it stayed cool. Greater acceptability of the unit would be likely with minor design changes and if the cost of the equipment could be reduced.
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