Induction Coil Testing, 9in Vs. 5in,

The test involved the ability to cook on a 5 inch coil was compared with cooking on a 9 inch coil. The factors considered during testing,

• The coil’s ability to return the cooking surface to the initial temperature after meat placement

• The ability to control temperature of the cooking surface during the cooking process

• The heat transfer rate the system can provide to a formed meat patty.

The Data

Conclusion

The 5 inch coil performed better than the 9 inch coil in all areas considered in the test. The 5 inch coil had a faster recovery to a temperature of 400 ⁰F compared to the 9 inch coil. The 5 inch coil’s best time was 21 seconds and the 9 inch coil was 104 seconds. After the patty was placed on the puck, the lowest temperature seen in the 5 inch test was 377 deg F and the 9 inch test was 283 deg F. The average values for the change in temperature per second for the linear range of the patty during the 5 inch test was 0.196 ⁰F/second and the 9 inch test was        0.1804 ⁰F/second. The response time of the puck to start changing temperature after power level is adjusted is approximately 3 seconds for the 5 inch puck and 25 seconds for the 9 inch puck. The appearance of the cooked meat for the 5 inch test was a consistent browning over the entire area in contact with the cooking surface; the 9 inch test had charring around the perimeter of the patty and browning for the rest of the patty. The charring present in the 9 inch test is attributed to the higher puck temperatures believed to exist around the perimeter of the patty, confirmation can be made with our new shiny FLIR camera.