1, the heating principle is different: water is heated to high temperature steam of 100 degree by a water wave furnace, and then heated to 250~300 degree by secondary heating. At this time, water molecules will become more delicate due to secondary heating. When encountering lower ingredients, they can not only heat quickly, but also penetrate the food, forcing out the oil in the food, while maintaining the moisture of the food well. The micro-steaming-roasting integrated machine introduces water into the evaporator, heats the water during operation to generate high-temperature steam, and then directly injects the steam into the liner to steam the food.
2. Difference of steaming and baking function: The water wave oven was originally developed as a micro-baking machine, and there is no pure steaming and baking function. However, some medium and high-end water wave boilers have begun to add pure steaming function. Compared with the micro-steaming and baking machine, the steaming power of the water wave furnace is generally lower, the cooking ability is slightly weaker, and the water tank capacity is also smaller.
3. Sharp AX-XW600: In essence, the water wave oven is more like adding micro-functions to the steam oven. The core function is oven, the core function is oven, and the core function is oven.