When the microwave oven appeared. Who invented the first microwave oven. Microwave develops the market

Microwave

Microwave microwave oven

Microwave- a household electrical appliance designed for quick cooking or quick heating of food, as well as for defrosting food. Operates at 2450 MHz. Unlike other devices (for example, an oven or a Russian oven), food is heated in a microwave oven not from the surface, as in a classic oven, but mostly of the volume, since radio waves penetrate deep enough into almost all food products. This significantly shortens the cooking time.

Precautionary measures

If the oven is operating without load, the radiation is not absorbed in the chamber, it has to be absorbed inside the source, which leads to overheating and damage to the oven. If the oven has too little load, it is recommended to additionally put a glass of water in the chamber to absorb excess radiation.

Microwave radiation cannot penetrate metal objects; therefore, food must not be cooked in metal dishes. If the metal cookware is covered, the radiation is not absorbed at all and the oven may fail. In an open metal container, cooking is in principle possible, but its efficiency is less (since radiation does not penetrate from all directions). In addition, sparks may occur near sharp edges of metal objects.

It is undesirable to place dishes with metal spraying ("golden border") in a microwave oven - a thin layer of metal is strongly heated by eddy currents, this can destroy the dishes in the area of ​​the metal spraying. At the same time, metal objects without sharp edges, made of thick metal, are relatively safe in the microwave.

Do not cook liquid in hermetically sealed containers and whole bird eggs in a microwave oven - due to strong evaporation of water inside them, they explode.

It is dangerous to heat water in a microwave oven, since it is capable of overheating, that is, heating above the boiling point. Superheated liquid can then boil very sharply and at an unexpected moment. This applies not only to distilled water, but also to any water that contains few suspended particles. The smoother and more uniform the inner surface of the water container, the higher the risk. If the vessel has a narrow neck, then there is a high probability that at the moment of the beginning of boiling, overheated water will pour out and burn your hands.

Device

The main components of a microwave oven:

• microwave source
  • magnetron high voltage power supply
  • control circuit
• waveguide for the transmission of microwaves from the magnetron to the chamber
• a metal chamber in which microwave radiation is concentrated and where food is placed, with a metallized door
• auxiliary elements
  • rotating table in the chamber
  • security schemes ("interlocks")
  • a fan that cools the magnetron and blows the chamber to remove gases generated during cooking.

History

Currently, the microwave is one of the most popular household electrical appliances.

Microwave oven myths

• Claims persist that the iron plate can allegedly trigger a high-power explosion (in fact, in the worst case, it will cause damage to the magnetron due to arcing).
• They say that it is allegedly dangerous to approach a working microwave oven, since the body's own cells and tissues "feel" the radiation from this device (in fact, the radiation from a working oven is limited by standards to 5 mW per cm² at a distance of 5 cm from its surface - this is significantly less than the radiation level considered harmful to health).
• The microwave oven changes the molecular structure of foods, which can damage your genes or get cancer. If you eat food from the microwave every day, then this erroneous opinion may give birth to "freak children" (early experiments with the separation of substances by microwave radiation ended in failure - it only led to heating, since this radiation is not ionizing).
• If you keep the microwave oven turned on for a long time at high power, its powerful electromagnetic radiation can damage all electrical appliances within a radius of several meters. In fact, its electromagnetic radiation is no more than from the back wall of the computer's system unit, although near it it can still interfere with the reception of a signal by a cell phone at a close frequency. The oven also interferes with Wi-Fi and Bluetooth.

Federal Sanitary Rules, Norms, and Hygiene Regulations

2.2.4. PHYSICAL FACTORS OF THE PRODUCTION ENVIRONMENT

2.1.8. PHYSICAL ENVIRONMENTAL FACTORS

Hygienic requirements for the placement and operation of transmitting radio engineering objects

SanPiN 2.1.8 / 2.2.4.1383-03

Maximum permissible levels of energy flux density in the frequency range 300 MHz - 300 GHz, depending on the duration of exposure

When exposed to radiation for 8 hours or more, the remote control is 0.025 mW per square centimeter, when exposed to 2 hours, the remote control is 0.1 mW per square centimeter, and when exposed to 10 minutes or less, Remote control - 1 mW per square centimeter.

see also

Wikimedia Foundation. 2010.

See what "Microwave" is in other dictionaries:

Present, number of synonyms: 5 mv oven (4) microwave oven (3) wet (1) ... Synonym dictionary

- - a minibus in the eyes of some housewives. EdwART. Automotive Jargon Dictionary, 2009 ... Automotive Dictionary

J. decipher. A device for heat treatment or quick cooking; microwave. Efremova's Explanatory Dictionary. T.F. Efremova. 2000 ... Modern explanatory dictionary of the Russian language by Efremova

Spread. abbr. from microwave oven to microwave oven, home appliance using ultra-high frequencies for heating and cooking New Dictionary of Foreign Words. by EdwART, 2009 ... Dictionary of foreign words of the Russian language

The logo of the animated series ... Wikipedia

Scientific and technical progress- (Scientific and technical progress) History of scientific and technical progress Scientific and technical revolution, world economic leaders of technological progress Contents Contents Section 1. Essence, scientific and technical revolution. Section 2. World ... ... Investor encyclopedia

Not to be confused with Arnie Magnusson. Arne Magnusson Arne Magnusson Arne Magnusson in Half Life 2: Episode Two ... Wikipedia

The TV show MythBusters, Iron Evidence, Mythbusters) tests urban legends, rumors and other creations of popular culture. The following is a list of some of the myths tested in the show and the results ... ... Wikipedia

The problem with the prevalence of oncology did not appear yesterday. But right now, after the word "cancer", doctors say - "epidemic".

According to an international non-profit organization, 12 million new cases of cancer are recorded in the world every year.

Growth is associated with an aging population, with lifestyle changes caused by life in megacities. About 2.8 million people a year get cancer due to bad habits, poor nutrition, excess weight - said the representative of the "Foundation" Martin Weisman - In less than 10 years, cancer figures have increased by 20%. The numbers are, of course, creepy.

Let's try to look at this terrible trend from another bell tower, combine it with the technological development of mankind, namely, with the emergence microwave ovens... Knowing about the works and patents of Ph.D. Shironosova V.G. and d.m.s. Khachatryana A.P. (read the WATER section of this website), which are embodied in medical methods and devices for household / medical purposes, we will consider oncological diseases through the “prism of water”, of which a person actually consists.

Microwave or microwave oven

This is an electrical appliance based on a magnetron, designed for quick cooking or heating of food, defrosting food in everyday life using electromagnetic waves of the UHF range (usually with a frequency of 2450 MHz). Cellular telephone systems and local radio communication systems also operate in this range, for example, using protocols Bluetooth and WiFi used by wireless electronic devices.

Unlike classic ovens (for example, an oven or a Russian oven), heating food in microwave oven occurs not only from the surface, but also in the volume of the product containing polar molecules (e.g. water) as a result dipole shift under the influence of an alternating electric field, since radio waves of this frequency penetrate and are absorbed by food at a depth of about 2.5 cm.

For better heating, the frequency of the alternating electric field must be set in such a way that the molecules have time to completely rearrange themselves during the half-period. Since water is contained in almost all products, the frequency of the microwave emitter of the microwave oven was selected for better heating of precisely the water molecules in the liquid state., while ice, fat and sugar heat up much worse.

In ice, frozen water molecules are held in the crystal lattice, require a lower frequency for the dipole shift (kilohertz instead of gigahertz, for example, a frequency of 33 kHz is used to remove ice from power lines), and the radiation frequency used in microwave oven turns out to be not optimal.

There is a widespread belief that microwave heats food "from the inside out". In fact, microwaves go from the outside to the inside, are retained in the outer layers of food, therefore the heating of a uniformly moist product occurs in approximately the same way as in an oven (to be sure of this, it is enough to heat boiled potatoes "in their jacket", where a thin peel sufficiently protects the product from drying out).

The misconception is due to the fact that microwave do not affect dry non-conductive materials, which are usually on the surface of food, and therefore their heating in some cases begins deeper than with other heating methods (bread products, for example, are heated precisely "from the inside", and for this reason - bread and the buns have a dried crust on the outside, and most of the moisture is concentrated on the inside).

Changes in the properties of water by pumping microwave energy are so serious that it may overheat above the boiling point!

Microwaves "bomb" water molecules in food, causing them to rotate millions of times per second, creating molecular friction that heats the food. This friction causes significant damage to food molecules, tearing or deforming them.

Simply put, microwave causes disintegration and changes in the molecular structure of foodstuffs in the process of radiation and the foodstuffs become "dead", moreover, dead in the literal sense of the word and this state should not be confused with

A living example from Marshall Dudley in the form of an experiment conducted in 2006. Filtered water is poured into two containers. In the first, water is heated to a boil on an ordinary stove, and in the second, it is heated to a boil in microwave... After cooling, the water is used for watering specially prepared two absolutely identical plants.

It was expected that the plant watered with boiled water on the stove would grow more intensively, but the experiment had to be stopped on the 9th day, because a plant watered with boiled water microwave began to fade away and died.

Who Invented Microwave Ovens?

There are several versions:

1. The Nazis for their military operations invented the microwave oven - " radiomissor". The time spent on cooking in this case sharply decreased, which made it possible to focus on other tasks. After the war, the Allies discovered medical research conducted by the Germans with microwave ovens... These documents, as well as some working models, were submitted to the United States for "further scientific research." The Russians also obtained a number of such models and conducted extensive studies of their biological effects.

2. American engineer Percy Spencer first noticed the ability of microwave radiation to heat food and patented microwave oven... At the time of his invention, Spencer worked for the company Raytheon, a manufacturer of radar equipment. The microwave oven patent was issued on October 8, 1945 ( which makes version # 1 quite viable, but not mainstream).

The world's first microwave oven "Radarange" was released in 1947 by the company Raytheon and was intended not for cooking, but for quick defrosting of food and was used exclusively by the military (in the canteens and canteens of military hospitals).

However, the application microwave ovens in the Soviet Union it was banned for some time. The USSR published an international warning about substances harmful to health, biological and environmental, obtained when exposed to microwaves. Eastern European scientists have also identified the harmful effects of microwave radiation and created severe environmental restrictions on their use.

3. that in its issue dated June 13, 1941, a note described a special installation that used ultra-high-frequency currents for processing meat products and was developed in the laboratory of magnetic waves of the All-Union Scientific Research Institute of the Meat Industry, which indicates the primacy of the USSR in this invention. IN USSR microwaves began to be produced in the early 80s. The search on the website of the newspaper "Trud" gives out, but it itself is not available ...

“The first special installation, which makes it possible to use ultra-high frequency currents for processing meat products, was developed in the laboratory of magnetic waves of the All-Union Scientific Research Institute of the Meat Industry, and, as the journalist describes, in this unit it was possible to melt fats, cook sausages, defrost meat.

And, for example, cooking a ham took only 15–20 minutes instead of 5–7 hours according to the existing technology. In addition to the temporary, the economic benefit is also emphasized - reducing production costs in half and improving product quality.

So why was not this miraculous installation launched into mass production, which would be several years ahead of its American counterpart? There may be many reasons for this, but the main one, apparently, was the war that fell on our country eight days later. Whether those who were involved in the development survived in it, history is also silent. "

Modern research:

Microwaves are dangerous for children!

Some of the amino acids L-proline, which are part of mother's milk, as well as milk formula for children, under the influence of microwaves are converted into d-isomers, which are considered neurotoxic (deforms the nervous system) and nephrotoxic (toxic to the kidneys). It is a problem that many children are fed on artificial milk replacers (baby food), which are made even more toxic by microwave ovens.

In a comparative study Microwave Cooking, published in 1992 in the United States, states:

“From a medical point of view, it is believed that the introduction of molecules exposed to microwaves into the human body is much more likely to cause harm than good. Microwave food contains microwave energy in molecules that is not present in conventionally prepared foods. "

A short-term study has shown that people who ate cooked in microwave oven milk and vegetables, the blood composition changed, hemoglobin decreased and cholesterol increased, while in people who ate the same food, but prepared in a traditional way, the state of the body did not change.

Dr Hans Ulrich Hertel participated in a similar study and worked for a large Swiss company for many years. Several years ago, she was fired from her position for divulging the results of these experiments.

In 1991, she and a professor at the University of Lausanne published a study showing that food cooked in the microwave can pose health risks compared to food cooked in traditional ways. The article is also presented in the magazine "Franz Weber" # 19, where it was said that atconsumption of food cooked in microwave ovens, carries a malignant effect on the blood.

Between two and five days, the volunteers received one of the following food options on an empty stomach:

1. raw milk
2. the same milk, heated in the traditional way
3. pasteurized milk
4. the same milk heated in the microwave
5. fresh vegetables
6. the same vegetables cooked traditionally
7. frozen vegetables thawed in the traditional way
8. the same vegetables cooked in the microwave

Blood samples were taken from volunteers immediately before each meal. Then a blood test was performed at certain intervals after taking milk and herbal products.

Significant changes were found in blood at meal times exposed to microwave oven. These changes included a decrease in hemoglobin and a change in cholesterol composition, especially the ratio HDL(good cholesterol) and LDL(bad cholesterol).

The number of lymphocytes(white blood cells). All these indicators indicate degeneration. In addition, part of the microwave energy remains in food, using which a person is exposed to microwave radiation.

Radiation leads to the destruction and deformation of food molecules. creates new compounds that do not exist in nature, called radiolytic. Radiolytic compounds create molecular rot- as a direct consequence of radiation.

Once Dr. Hertel and Dr. Blank published the research results, officials responded instantly. A powerful trade organization, the Swedish Home and Industrial Electronics Dealers Association (FEA), struck its blow in 1992. They forced the chairman of the Bern County Court of Seftigen to issue an order banning the publication of research materials. In March 1993 Dr. Hertel was accused of collaborating with commercial structures and was prohibited from further publication of the research results. but Dr. Hertel stood his ground and fought this decision over the years.

This decision was overturned on 25 August 1998 following a trial in Strasbourg, Australia. The European Court of Human Rights found that in a judgment of 1993 there was an infringement of the rights of Dr. Hertel. The European Court of Human Rights also found that the order to prohibit the public disclosure of information on the health hazards of microwave ovens issued by Dr. Hertel by a Swiss court in 1992, violated the right to freedom of expression. Moreover, Switzerland was ordered to pay Dr. Hertel compensation.

Microwave oven manufacturers claim that microwave food does not make much difference in composition compared to conventionally processed food. But no public university in the United States has conducted a single study on the effects of modified food in the microwave on the human body.

But there is a lot of research on what happens if the door microwave ovens not closed. Isn't that a little odd? Common sense dictates that attention should be paid to what happens to food cooked in the microwave. We can only guess how molecular rot from the microwave will affect our health in the future!

Microwave carcinogens

In a journal article "Earthletter" in March and September 1991, Dr. Lita Lee, gives some facts about the operation of microwave ovens. In particular, she stated that all microwaves have leaks of electromagnetic radiation, and also degrade the quality of food, converting its substances into toxic and carcinogenic compounds. The research summaries summarized in this article show that microwaves are doing much more harm than previously thought.

Below is a summary of Russian studies published Atlantis Raising Educational Center in Portland, Oregon. They say that carcinogens have been formed in virtually all foods exposed to microwave radiation. Here is a summary of some of these results:

• Microwave cooking of meat brings about the formation of a known carcinogen -d Nitrosodienthanolamines
• Some of the amino acids found in milk and cereal products have been transformed into carcinogens.
• Defrosting some frozen fruits, converting them into their composition glucoside galactoside carcinogenic substances.
• Even a short exposure to microwaves on fresh, cooked or frozen vegetables converts alkaloids in their composition into carcinogens.
• Carcinogenic free radicals have been formed by exposure to plant foods, especially root vegetables. Their nutritional value was also reduced.

Russian scientists also found that food was reduced in nutritional value when exposed to microwaves from 60 to 90%!

Consequences of exposure to carcinogens

Creation of cancer agents in protein compounds - hydrolysate... In milk and cereals, these are natural proteins that, under the influence microwave ovens burst and mix with water molecules, creating carcinogenic formations.

• Changes in elementary nutrients, the consequence is disorders in the digestive system caused by metabolic disturbances.
• Due to chemical changes in food, shifts in the lymphatic system have been observed, leading to a degeneration of the immune system.
• The absorption of irradiated food leads to an increase in the percentage cancer cells in the blood serum.
• Defrosting and heating vegetables and fruits leads to the oxidation of alcoholic compounds contained in their composition.
• The effect of microwaves on raw vegetables, especially root vegetables, contributes to the formation of free radicals in mineral compounds that cause cancers.
• Due to eating foods prepared in microwave oven, there is a predisposition to the development of cancer of the intestinal tissues, as well as general degeneration of peripheral tissues with a gradual destruction of the functions of the digestive system.

Direct presence in the vicinity of the microwave oven

According to Russian scientists, it causes the following problems:

• Deformation of the composition of the blood and lymphatic regions;
• Degeneration and destabilization of the internal potential of cell membranes;
• Disruption of electrical nerve impulses in the brain;
• Degeneration and decay of nerve endings and loss of energy in the area of ​​nerve centers in both the anterior and posterior central and autonomic nervous systems;
• In the long term, the cumulative loss of vital energy from animals and plants that are within a 500 meter radius of the equipment.

Serial production of furnaces started by the company Raytheon in the United States in 1949. The first commercial household microwave oven was released by a Japanese firm Sharp in 1962.

And this is the graph from which the study of the issue and the writing of this article began, I will be grateful for links to similar graphs on oncology in other countries.

Device

The main components of a magnetron microwave oven are:

• a metal chamber with a metallized door (in which high-frequency radiation is concentrated, for example, 2450 MHz), where heated food is placed;
• transformer - a source of high-voltage power supply for the magnetron;
• control and switching circuits;
• directly microwave emitter - magnetron;
• a waveguide for transmitting radiation from the magnetron to the camera;
• auxiliary elements:
  • rotating table - necessary for uniform heating of the product from all sides;
  • circuits and circuits providing control (timer) and safety (blocking modes) of the device;
  • a fan that cools the magnetron and ventilates the chamber.

Varieties

• with convection(means that the MVP can blow hot air over the product in the same way as a conventional oven).

Principle of operation

Furnace heating is based on the so-called "dipole shift" principle. Molecular dipole shift under the action of an electric field occurs in materials containing polar molecules. The energy of electromagnetic field oscillations leads to a constant shift of molecules, aligning them according to the field lines of force, which is called the dipole moment. And since the field is variable, the molecules periodically change direction. Moving, the molecules "swing", collide, hit each other, transferring energy to neighboring molecules in this material. Since the temperature is directly proportional to the average kinetic energy of the movement of atoms or molecules in the material, it means that such mixing of molecules, by definition, increases the temperature of the material. Thus, the dipole shift is a mechanism for converting the energy of electromagnetic radiation into thermal energy of the material.

Heating in a microwave oven as a result of a dipole shift under the action of an alternating electric field depends on the characteristics of the molecules and the intermolecular interactions in the medium. For better heating, the frequency of the alternating electric field must be set in such a way that the molecules have time to completely rearrange themselves during the half-period. Since water is contained in almost all products, the frequency of the microwave emitter of the microwave oven was selected for better heating of water molecules in a liquid state, while ice, fat and sugar are heated much worse. In ice, frozen water molecules are held in the crystal lattice, require a lower frequency for the dipole shift (kilohertz instead of gigahertz, for example, 33 kHz is used to remove ice from power lines), and the radiation frequency used in a microwave oven is not optimal.

There is a widespread belief that a microwave oven heats food "from the inside out". In fact, the microwaves go from the outside to the inside, are retained in the outer layers of food, therefore the heating of a uniformly moist product occurs in approximately the same way as in an oven (to be sure of this - it is enough to heat boiled potatoes "in their jacket", where a thin peel sufficiently protects the product from drying out). This misconception is caused by the fact that microwaves do not affect dry, non-conductive materials, which are usually on the surface of food, and therefore, in some cases, their heating starts deeper than with other heating methods (bread products, for example, are heated from the “inside”, and for this reason - bread and buns have a dried crust on the outside, and most of the moisture is concentrated inside).

Furnace power

The power of microwave ovens ranges from 500 to 2500 watts and above.
Almost all household ovens allow the user to adjust the radiated power level. For this, the heater (magnetron) is periodically turned on and off, according to the setting of the power regulator (i.e., the magnetron itself has only two states - on / off, but the longer the duration of the on state, in relation to the off, the greater the radiated power of the furnace per unit of time - the method of so-called pulse-width modulation). These on / off periods can be observed directly during the operation of the oven (you can hear this in the form of changes in the noise produced by the operating oven, as well as changes in the appearance of some products (inflation of some air products, including bags), etc. ) while turning the magnetron on and off.

Precautionary measures

Soviet microwave oven "Dnepryanka-1"

Security questions

Electromagnetic safety

Federal Sanitary Rules, Norms, and Hygiene Regulations

Maximum permissible levels of energy flux density in the frequency range 300 MHz - 300 GHz, depending on the duration of exposure. When exposed to radiation for 8 hours or more, the maximum permissible level (MPL) is 0.025 mW / cm², when exposed to 2 hours, the MPL is 0.1 mW / cm², and when exposed to 10 minutes or less, the MPL is 1 mW / cm².

Microwave oven myths

There are claims in the press that (with the door removed) can be used in military affairs for inexpensive imitation of radars in order to force the enemy to spend expensive ammunition or jamming aircraft resources to suppress them. Usually publications refer to the experience of the Serbian army in Kosovo.

see also

Links

• Water and Microwaves

Notes (edit)

Not only the microwave works on the basis of electromagnetic waves. The same principles of physics are used in telephony and radio communications. The process of work is designed in such a way that the waves accelerate the water molecules, thereby allowing the products to heat up (for more details, see the article on how the microwave oven works). So who invented such an indispensable device today as the microwave oven?

Exists two versions of how microwaves appeared in our lives. It is also interesting that they are not at all mutually exclusive, which means that both have the right to exist:

1. In the first embodiment, the invention of the microwave is attributed to the Nazis. During hostilities, wasting time cooking could cost lives. To solve this problem, they came up with such a device. Later, research documents and versions of the first furnaces were received by researchers from large countries, including Russia.
2. According to the second version, the invention of the microwave oven is attributed to the American engineer Percy Spencer, who proved the effect of the magnetron on food. Through his research, he found that waves of a certain frequency emit a large amount of heat.

Percy Spencer - inventor of the microwave oven

Spencer filed a patent for his invention on October 8, 1945. And the first furnace was produced in 1947. True, it was used only by the military and only for defrosting food.

Scientists' controversy and criticism of microwave ovens

For many years, the widespread use of microwave ovens was questionable. Scientists argued that under the influence of waves, the molecular composition of foods changes, which can lead to cancer.

They put special emphasis in their evidence on the fact that microwave operation requires a completely sealed space, and not a tightly closed door, which can adversely affect health.

There have been many studies, the results of which have been highly questionable. However, negative PR is also PR, and no official confirmation of the dangers of microwave ovens has been received. The publications reported the following information:

1. Microwaves are harmful to children's meals, as dairy products become toxic under the influence of waves and contribute to the disturbance of the nervous system.
2. Acting on water molecules, parts of the waves remain in them and enter the human body. In the experimental subjects on whom the experiment was carried out, hemoglobin dropped and cholesterol increased.
3. Other studies have shown that microwaves do not just remain in food, but affect and change the composition. Some experiments have shown that such changes can affect personality degeneration, as evidenced by an increase in the number of white cells in the blood and an imbalance in cholesterol.
4. Cholesterol is formed in any food that is cooked in microwave devices.

Experiments confirm that microwave-processed dishes not only change, but also lose useful properties... According to Russian scientists, the level of nutritional value of food falls to 90%.

Let's protect our citizens!

It is known that for some time microwave ovens were not just criticized. I wonder why in the USSR were banned microwaves? The answer to this question lies in the research and experiments of Soviet scientists who concluded that:

1. Microwaves accelerate the decomposition of substances.
2. Microwaves promote the formation of cancerous compounds in foods. This occurs through the interaction of water molecules and modified proteins.
3. Metabolism is impaired, since the foods we absorb have an unusual structure.
4. Changes in foods lead to disruption of the body's protective functions.
5. Stomach problems may appear, up to the formation of cancerous tumors.
6. Cancer cells appear in the blood.
7. The body stops absorbing many of the vitamins needed by the digestive system.
8. The microwave creates a field that is detrimental to health.

Market capture

Despite all the fears and publications, microwave ovens were actively produced and sold. The American inventor did not doubt the effectiveness of his product, despite the outrage and criticism of scientists.

Here are several stages that the furnaces have gone through from their inception to the present day:

1. The first ovens were incredibly bulky and reached a height of about 1.8 meters. The devices weighed about 1.5 tons, which made it impossible to move the device without assistance. Their cost was about $ 1000, which indicated that only very wealthy citizens could afford microwave ovens.
2. The ovens went on sale in 1962.
3. In 1966, the ovens were equipped with the familiar rotating base.
4. By 1979, the oven was already controlled by a microprocessor.
5. And in 1999, the control was carried out by a microcomputer. Familiar functions such as grilling and convection were introduced, and the oven itself was used not only for heating, but also for cooking.

Interestingly, despite all the intimidation of the press and scientists, by 1975 the sales of microwave ovens exceeded the sales of gas stoves. And in 1976, the popularity of microwaves eclipsed dishwashers.

Conclusion

All that remains is to thank Percy Spencer for creating such a miracle of electronics. After all, a modern kitchen is unthinkable without a microwave. Rumors about its harmful effects are greatly exaggerated: everything new and unknown in any case faces negative criticism. It is important that today's ovens are safe (subject to the rules of operation) and are simply irreplaceable in any kitchen.

Microwave!

A microwave oven (also referred to as a microwave oven or a microwave oven) is an electrical appliance that uses the phenomenon of heating water-containing substances by electromagnetic radiation of the decimeter range (usually with a frequency of 2.450 GHz) and is designed for quick cooking, heating or defrosting food.

In industry, these ovens are used for drying, defrosting, melting plastics, heating adhesives, firing ceramics, etc. In some industrial ovens, the radiation frequency may change.

Unlike classical stoves (for example, an oven or a Russian stove), heating food in a microwave oven occurs not only from the surface of the heated body, but also along its volume containing polar molecules (for example, water), since radio waves of this frequency penetrate and are absorbed by food at a depth of about 2.5 cm. This significantly reduces the cooking or heating time of food.

Percy Spencer, an American engineer, was the first to notice the amazing ability of microwave radiation to heat food.

At the time of his invention, Spencer was employed by Raytheon, a radar equipment manufacturer.

On October 8, 1945, Percy Spencer registered patent No. 2,495,429 for an apparatus for cooking food using electromagnetic waves.

The world's first microwave oven (microwave oven "Radarange") was released in 1947 by Raytheon and was designed not for cooking, but for quick defrosting of food and was used exclusively by the military (in the canteens and canteens of military hospitals). Its height was approximately equal to human height, its mass was 340 kg, and its power was 3 kW, which is approximately twice the power of a modern household microwave oven (microwave oven). In 1949, their mass production began. This oven cost about $ 3000.

On October 25, 1955, the American Tappan Company introduced a household microwave oven for the first time.

In 1962, the Japanese firm Sharp released its first commercial household microwave oven.

In 1965, Amana bought Raytheon, thereby obtaining a patent. She introduced the first popular Radarange model that could be used at home. This model entered the market in 1967 for $ 1,495.

In 1979, the first microwave oven (microwave oven) appeared with a built-in microprocessor control system.

With the advent of programmable microwave ovens, the cooking process has been simplified, facilitated and accelerated as much as possible. I took the product out of the refrigerator, loaded it into the microwave chamber, chose the desired program, set the timer and went on business. And when he returned, he took out a freshly prepared dish from the oven. Which will also have a golden brown crust, since now a grill is being built into the microwave oven.

Today the microwave oven (microwave oven) has become a common and massive kitchen appliance. It has become more perfect and more affordable for the consumer.

The microwave oven is considered to be one of the most brilliant inventions of mankind, and many people can attest to it. Microwave is one of the twenty best American discoveries of the 20th century. Spencer's invention, which seemed unpromising at the stage of patenting, determined the daily routine of many modern people around the world.

Microwave! The history of the microwave oven!