Cooking equipment, cooking method, cooking device and storage medium

Abstract

The embodiment of the invention discloses cooking equipment, a cooking method, a cooking device and a storage medium. The equipment comprises a pot body, a separator which is used for dividing the pot body into at least two independent areas, a power supply assembly, electrode assemblies, a temperature detection assembly, and a control assembly, wherein each area is used for containing food materials; each area is internally provided with a pair of electrode assemblies which are in contact with food materials; the power supply assembly is used for applying electric energy to each pair of electrode assemblies; each pair of electrode assemblies is used for heating food materials through the potential difference between the two electrodes when electric energy is applied; the temperature detection assembly is used for collecting the temperature value of the food materials in each area of the pot body; the control assembly is used for enabling the temperature detection assembly to collect the temperature value of the food materials in each area of the pot body in the cooking process; according to the temperature value of the food materials in each area of the pot body, a power supply parameter value applied to the corresponding pair of electrode assemblies is determined; and the power supply assembly is controlled to supply power to each pair of electrode assemblies according to the power supply parameter value.

Description

technical field [0001] The embodiments of the present application relate to, but are not limited to, the field of household appliances, and in particular, relate to a cooking device, a method, a device, and a storage medium. Background technique [0002] The current traditional heating method is basically the indirect heating method. This heating method has a thermal surface and a heat transfer gradient. During the heating process, the heat is transferred from the outside to the inside, which will cause the external overheating of the food, and the internal temperature still cannot meet the requirements. Problems, the nutrition and quality of food will be destroyed. At the same time, indirect heating cannot avoid the phenomenon of bottom paste, which will cause problems such as agglomeration of the heating surface, destruction of nutrients and difficulty in cleaning, and indirect heating will cause large heat loss. Contents of the invention [0003] In view of this, embod...

AI Technical Summary

Problems solved by technology

[0002] The current traditional heating method is basically the indirect heating method. This heating method has a thermal surface and a heat transfer gradient. During the heating process, the heat is transferred from the outside to the inside, which will cause the external overheating of the food, and the internal temperature still cannot meet the requirements. problem, the nutrition and quality of the food will be destroyed

At the same time, indirect heating cannot avoid the phenomenon of sticky bottom, which will cause problems such as agglomeration of the heating surface, destruction of nutrients and difficulty in cleaning, and indirect heating will cause large heat loss

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