Light wave oven (light wave cooker) is a healthy and safe cooking method which uses far infrared rays to generate heat, no microwave radiation, no fire and no smoke. Far infrared ray, also known as lifeline, is one of the rays of the sun, which is completely harmless to human body, and its wavelength is 8-14μ m, which is completely different from microwave radiation.

Light wave cooker is a healthy and safe way to cook food, which uses far infrared rays to heat, without microwave radiation, fire and smoke. Far infrared ray, also known as lifeline, is one of the rays of the sun, which is completely harmless to human body, and its wavelength is 8-14μ m, which is completely different from microwave radiation. At present, Japan and advanced countries in the United States have widely used far infrared rays in cooking, heat preservation and medical care products.

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Ways, principles and advantages of light wave cooking

1. Convective heat molecules are highly penetrating, and the food can be cooked quickly, and at the same time, it is 100% sterilized without destroying the nutritional components of the food.

2. Hot molecules surround the food, which inhibits the loss of water molecules in the food, thus maintaining sufficient moisture in the food after cooking.

3. The nutritional components of the food are properly dissolved in the water of the original food, which is original and original, and the nutrition is easily absorbed by the human body.

4. The setting of the maximum temperature not exceeding 250℃ can make food ingredients fully dissolve into food, and can also ensure that various ingredients will not decompose harmful substances within the controllable temperature.

5. The maximum temperature is not higher than 250℃, so that the effective ingredients (vitamins, etc.) contained in the food are fully dissolved and will not be destroyed while the macromolecular components of the food are decomposed into nutritional components needed by the human body.