220mm 500w jacket halogen lamps used in the Multi-Function Food Warmer
Halogen infrared heating tubes have the following advantages for food insulation:
Efficient and fast heating: Halogen infrared heating tubes can generate a large amount of infrared radiation in a short time, so that food can quickly absorb heat and quickly increase the temperature, effectively reducing the heat loss of food during the insulation process, and better maintaining the heat of food.
Precise temperature control: The temperature can be accurately controlled. By adjusting the power of the heating tube or using a temperature control system, the insulation temperature can be stabilized within the required range to ensure that the food is always at a suitable temperature during the insulation process, which is conducive to maintaining the taste and quality of the food.
Energy saving and consumption reduction: The heating tube belongs to a thermal radiation light source. Its light radiation heating method can directly heat objects without heating the air first. It has high heating efficiency, can effectively save energy, and reduce the cost of use.
Clean and hygienic: No waste gas, wastewater and other pollutants will be generated during use, and no heating wire or other materials will fall off to contaminate food. It meets hygiene requirements and is conducive to maintaining the purity and safety of food.
Long service life: It uses tungsten wire as a heat and light source, and is filled with inert gas of halogen elements, which can effectively ensure the life of the heating wire. Under normal use, its average service life can reach 3000-5000 hours, reducing the replacement frequency of the heating tube and reducing the maintenance cost of the equipment.
Easy and flexible installation: the structure is relatively simple, light weight, and the installation methods are diverse. It can be easily installed and laid out according to the specific structure and process requirements of the food insulation equipment, and it is easy to use with other equipment, which improves the overall performance and adaptability of the equipment.
Good spectral matching: the infrared wavelength range is 0.76-5μm, with a peak wavelength of about 4μm. The infrared in this band can produce a good absorption and resonance effect with moisture and other substances in food, so that food can absorb infrared energy more effectively, thereby improving the insulation effect and energy utilization.
