Cooking device and control method

Abstract

The invention discloses a cooking device and a control method. The cooking device comprises a support; the heating electrode set comprises a first electrode and a second electrode which are oppositely arranged in pairs, a containing space used for containing food is defined between the first electrode and the second electrode, and the first electrode and the second electrode can be far away from each other or close to each other so as to adjust the containing space. The first electrode and the second electrode are used for being in contact fit with food to form an electric loop; the distance measuring element is connected with at least one electrode, and the distance measuring element is used for measuring the thickness of the food; the current frequency adjusting element is electrically connected with the heating electrode group, and the current frequency adjusting element is used for adjusting the current frequency of the heating electrode group according to the thickness of the food. According to the scheme, the cooking device can adjust the heating power according to the thickness of the food when the food is subjected to ohmic heating cooking so as to achieve the cooking expectation.

Description

Technical Field

[0001] The present invention relates to the technical field of electrical equipment, and in particular to a cooking device and a control method thereof. Background Art

[0002] Ohmic heating is an industrial alternative to conventional food heating. The working principle of this food heating method is to directly guide the current through the food, relying on the food itself to assume the function of heating resistance to realize the conversion of electrical energy into thermal energy, thereby achieving uniform heating of the inside and outside of the food. However, due to the variety of foods in actual production and life, the external dimensions and solid and liquid forms cannot be ideally consistent. The ohmic heating cooking device under the existing technology cannot adapt to foods in different states so that the heating effect of the food can meet the cooking expectations, especially for foods of different thicknesses, which has hindered the large-scale promotion and application of ohmic heating cooking devices. Summary of the invention

[0003] The embodiments of the present invention provide a cooking device and a control method, which are intended to solve the problem that the ohmic heating cooking device in the prior art cannot adapt to foods of different thicknesses so that the heating effect of the foods meets the cooking expectations.

[0004] In a first aspect, the present invention provides a cooking device, comprising: a bracket; a heating electrode group, comprising a first electrode and a second electrode arranged in a pair facing each other, a containing space for containing food is defined between the first electrode and the second electrode, the first electrode and the second electrode can be moved away from or close to each other to adjust the containing space, the first electrode and the second electrode are used to contact and cooperate with the food to form an electrical circuit; a distance measuring element, connected to at least one of the electrodes, the distance measuring unit is used to measure the thickness of the food; a current frequency adjusting element, electrically connected to the heating electrode group, the current frequency adjusting element is used to adjust the current frequency of the heating electrode group according to the thickness of the food.

[0005] In a second aspect, a cooking control method is applied to the cooking device as described above, comprising: energizing an electrical circuit formed by a first electrode, a second electrode and food; obtaining the thickness of the food between the first electrode and the second electrode through a distance measuring element; and adjusting the current frequency of the electrical circuit through a current frequency adjusting element according to the thickness of the food.

[0006] Compared with the prior art, the present invention has the following beneficial effects:

[0007] In the technical solution of the present invention, a first electrode and a second electrode are arranged on a bracket in a pair and slide relative to each other, and the slidable electrodes are connected to a distance measuring element, the first electrode, the second electrode and the food are in contact and energized to form an electric circuit, and the distance measuring element is used to obtain the thickness of the food to adjust the current frequency of the electric circuit. Thus, the cooking device can adjust the heating power according to the thickness of the food to achieve the cooking expectation when cooking the food by ohmic heating. BRIEF DESCRIPTION OF THE DRAWINGS

[0008] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying any creative work.

[0009] Figure 1 It is a structural schematic diagram of an embodiment of a cooking device according to an embodiment of the present invention;

[0010] Figure 2 It is a structural schematic diagram of another embodiment of the cooking device according to the embodiment of the present invention;

[0011] Figure 3 It is a schematic diagram of the structure of electrodes in an embodiment of a cooking device according to an embodiment of the present invention;

[0012] Figure 4 This is an electric control logic diagram of a cooking device according to an embodiment of the present invention;

[0013] Figure 5 A step diagram of a cooking control method according to an embodiment of the present invention;

[0014] Description of figure markings:

[0015] 1. Bracket; 11. First support plate; 12. Second support plate;

[0016] 2. Heating electrode group; 21. First electrode; 22. Second electrode; 231. Electrode shell; 2311. Spring cavity; 2312. Tip; 232. Elastic member; 233. Inner column; 234. Pressure sensor; 235. Flexible base; 236. Power supply port; 237. Power supply line; 238. Shell edge ring;

[0017] 31. first drive group; 311. first motor; 312. first toothed belt; 313. first rack; 32. second drive group; 321. second motor; 322. second toothed belt; 323. second rack; 33. guide rail; 34. clamping motor;

[0018] 41. Temperature sensor; 42. Food. DETAILED DESCRIPTION

[0019] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0020] It should be noted that all directional indications in the embodiments of the present invention (such as up, down, left, right, front, back, etc.) are only used to explain the relative position relationship, movement status, etc. between the components under a certain specific posture (as shown in the accompanying drawings). If the specific posture changes, the directional indication will also change accordingly.

[0021] The embodiment of the present invention discloses a cooking device, in order to solve the problem that the ohmic heating cooking device in the prior art cannot adapt to the food 42 of different thicknesses so that the heating effect of the food 42 can meet the cooking expectations. Figures 1 to 4The cooking device comprises: a support 1; a heating electrode group 2, comprising a first electrode 21 and a second electrode 22 arranged in pairs facing each other, a receiving space for receiving food 42 is defined between the first electrode 21 and the second electrode 22, the first electrode 21 and the second electrode 22 can be moved away from or close to each other to adjust the receiving space, the first electrode 21 and the second electrode 22 are used to contact and cooperate with the food 42 to form an electric circuit, a distance measuring element, connecting at least one of the electrodes, the distance measuring unit is used to measure the thickness of the food 42; a current frequency adjusting element, electrically connected to the heating electrode group 2, the current frequency adjusting element is used to adjust the current frequency of the heating electrode group 2 according to the thickness of the food 42. The support 1 supports the heating electrode group 2 and other functional components to provide structural stability. The support 1 can ensure the accuracy of the heating process by fixing the position of the electrode. During the cooking process, a stable support 1 is conducive to improving the safety of cooking. In actual use, generally speaking, the support 1 will also assume a certain support function for the food 42. The heating electrode group 2 is composed of a first electrode 21 and a second electrode 22 that are paired facing each other, and the accommodation space between the electrodes is used to accommodate food 42. The distance between the first electrode 21 and the second electrode 22 can be adjusted by sliding towards or away from each other, so that it can adapt to food 42 of different thicknesses. The first electrode 21 and the second electrode 22 are in contact with the food 42 and energized, and a complete circuit is formed by the conductivity of the food 42 itself to form an electrical circuit, and the food 42 is heated by the resistance characteristics of the food 42. Heat is generated by the conduction of the current in the food 42, so that the food 42 is heated. The distance measuring element is connected to at least one electrode to measure the thickness of the food 42. In the scheme of the present invention, the distance measuring information is crucial for accurately controlling the current frequency and the electrode spacing. The distance measuring element can be an ultrasonic distance measuring element. The distance measuring element can realize non-contact measurement by using the ultrasonic distance measuring element, which is easy to clean and maintain. The distance measuring element can also be a contact measuring element, that is, the probe directly contacts the surface of the food 42, and the thickness is measured by physical contact. This method has the lowest cost. The distance measuring element can also be an optical measuring element. For translucent food materials, the acquisition of the thickness information of the food 42 can be achieved faster by using the optical measuring element. The distance measuring element can also be an electromagnetic measuring element, which uses electromagnetic waves for measurement and uses the reflection and transmission characteristics of different materials to electromagnetic waves to judge the thickness. This method is suitable for foods 42 with different water contents. For some foods 42 that have undergone certain standardized processing in the steps before being heated by the cooking device, a camera can also be installed to capture the image of the food 42, and the outline and size of the food 42 can be analyzed by an image processing algorithm to infer the thickness. By accurately measuring the thickness of the food 42, the uniformity of heating can be ensured and overheating or insufficient heating can be avoided. The current frequency adjustment element is connected to the heating electrode group 2, and the current frequency is adjusted according to the food 42 thickness data provided by the distance measuring element. The current frequency adjustment element can be a frequency converter or a modulator.By adjusting the frequency according to the thickness of different foods 42, the heating effect can be optimized to ensure that the food 42 reaches the optimal heating temperature and state during the heating process.

[0022] Compared with the prior art, the embodiment of the present invention provides a first electrode 21 and a second electrode 22 which are arranged in a pair on the bracket 1 for relative sliding, and connects the slidable electrodes to a distance measuring element, so that the first electrode 21, the second electrode 22 and the food 42 are in contact and energized to form an electric circuit, and the frequency of the power supply current of the electric circuit is adjusted by obtaining the thickness of the food 42 by the distance measuring element, so that the cooking device can adjust the heating power according to the thickness of the food 42 when performing ohmic heating cooking on the food 42 to achieve the cooking expectations.

[0023] In the specific operation process of the embodiment of the present invention, the current used for cooking is divided into low-frequency current, medium-frequency current, and high-frequency current. Specifically, low-frequency current refers to current with a frequency less than 1kHz, medium-frequency current refers to current with a frequency greater than 1kHz and less than 1MHz, and high-frequency current refers to current with a frequency greater than 1MHz. Among them, the low-frequency current has a strong penetrating ability and can penetrate deep into the food 42. The heat generated in the entire volume of the food 42 is distributed more evenly, which is suitable for heating large pieces of meat, whole poultry and other large-volume ingredients. The penetrating ability of the medium-frequency current is between low frequency and high frequency, and can produce a more uniform heat distribution inside the food 42, and can quickly increase the temperature of the food 42. It is suitable for scenes that require rapid heating, but the heating depth is not as good as the low-frequency current. It is usually suitable for heating medium-sized foods 42, such as vegetables, small pieces of meat, etc. The high-frequency current has a weak penetrating ability, but can quickly increase the temperature of the surface of the food 42, and is suitable for fast cooking and surface treatment. It is suitable for heating thin slices of food 42 and surface treatment, so that the surface of the food 42 produces a Maillard reaction. For example, when baking bread, the rapid surface carbonization of the high-frequency circuit makes the food 42 have a superior taste after cooking, greatly improving the user experience.

[0024] Further, refer to Figure 1 and Figure 4In order to be able to control the operation process of the cooking device in a closed loop through a preset program and improve the intelligence of the product, the cooking device also includes a main control unit, an operation display unit, a temperature sensor 41, etc. The main control unit is configured with a preset cooking program and a logic program for controlling the current according to the parameters of the food 42. After receiving information from an information acquisition element for obtaining various parameters of the food 42, such as a distance measuring element, an impedance measuring element or a temperature sensor, etc., the main control unit performs corresponding control actions according to the preset program. For example, the current frequency adjustment element is controlled to adjust the current frequency of the electric circuit according to the thickness of the food 42 obtained by the distance measuring element. The operation display unit assumes the function of interacting with the user. The user of the cooking device can issue instructions and obtain the current cooking information through the operation display unit. The temperature sensor 41 is used to detect the cooking temperature of the food 42, so as to obtain temperature information on whether the cooking of the food 42 meets the requirements of the preset program, so that the central control unit can make a judgment on whether to end the cooking process.

[0025] In one embodiment, referring to Figure 1 and Figure 2 The support 1 includes a first support plate 11 and a second support plate 12, and a plurality of the first electrodes 21 and the second electrodes 22 are arranged in an array on the first support plate 11 and the second support plate 12. The first electrodes 21 and the second electrodes 22 are arranged in a regular array on the first support plate 11 and the second support plate 12, and each group of electrodes forms an electrical circuit by contacting with the food 42. Each group of electrodes is provided with an independent current frequency adjustment element, which can independently adjust the frequency of the current to effectively heat each area of ​​the food 42, avoiding hot spots and cold spots caused by traditional single electrode heating, causing uneven heating, and failing to achieve the expected cooking effect. The first support plate 11 and the second support plate 12 serve as carriers of the electrodes, respectively, to support the electrode array. According to specific requirements, the electrodes can be arranged in a linear arrangement, a two-dimensional matrix arrangement, or an arrangement in a specific shape according to pre-designed requirements. In actual operation, the arrangement of the electrode array will also be optimized and adjusted according to the shape and thickness of the food 42 pre-designed to be heated by the cooking device, to enhance the fit, and to ensure that the current can evenly cover the surface and interior of the entire food 42 when flowing between the electrodes. The array electrode design also makes the electrodes modular, making them easier to replace and maintain, reducing maintenance costs.

[0026] In one embodiment, referring to Figures 1 to 3, the first electrode 21 and / or the second electrode 22 are elastic electrodes, and the elastic electrodes are used to be able to expand and contract along the thickness direction of the food 42. The electrodes can be automatically adjusted according to the shape and thickness of the food 42 to ensure that the contact between the electrodes and the food 42 is more sufficient, thereby achieving uniform heating. During operation, the electrodes can be fine-tuned along the thickness direction of the food 42, so that the electrodes can always be in full contact with the surface of the food 42. For foods 42 of irregular shapes or uneven thicknesses, the electrodes are elastically expanded and contracted according to the thickness of the food 42 in contact with the thickness of the food 42, so that each pair of electrodes arranged in an array can accurately fit the surface of the food 42.

[0027] In particular, the elastic electrode can also be extended and retracted along the direction of the food 42 being placed in and taken out of the accommodating space. When the food 42 is placed in the cooking device of the present invention, especially when the food 42 to be cooked by the cooking device of the present invention is thick, it is difficult to place the food 42 because the fixed form of the food 42 is difficult to maintain continuously. For example, the meat slices are soft at room temperature, and the part that has been placed in the accommodating space may come into contact with the electrodes, causing the electrodes to hang on the food 42, so that the part of the food 42 that has not been placed in the accommodating space is blocked from being placed. In this case, the food 42 needs to be taken out again and put in again, which reduces the cooking efficiency of the food 42. For this reason, the electrode is designed to be able to move and retract along the direction of the food 42 being placed in and taken out. The adaptive movement when the food 42 is placed can facilitate the continuous placement of the food 42, thereby avoiding the aforementioned situation of reducing the cooking efficiency of the food 42 to a certain extent.

[0028] Further, refer to Figure 3, the elastic electrode comprises an electrode shell 231 and an elastic member 232, the electrode shell 231 is provided with a spring cavity 2311 opening toward one end away from the accommodating space, the elastic member 232 is arranged in the spring cavity 2311, and the end of the elastic member 232 away from the accommodating space is connected to the bracket 1. The elastic electrode comprises an electrode shell 231 and an elastic member 232, the design of the electrode shell 231 includes an open spring cavity 2311, which opens toward one end away from the accommodating space. The elastic member 232 is usually made of a spring or other flexible material, which can be deformed when subjected to force. The elastic member 232 is placed in the spring cavity 2311, and when the electrode is subjected to pressure, the elastic member 232 will deform, so that the electrode can be expanded and contracted according to the thickness of the food 42. The combined elastic design of the spring cavity 2311 and the elastic member 232 ensures close contact between the electrode and the surface of the food 42. The end of the elastic member 232 away from the accommodating space is connected to the bracket 1 to maintain the stability of the elastic member 232. In the embodiment of the present invention, an inner column 233 is further provided between the elastic member 232 and the bracket 1, and the inner column 233 is connected to the other end of the elastic member 232. The electrode shell 231 is fitted on the inner column 233 and can slide on the inner column 233. In order to further ensure the sliding movement of the inner and outer fitting formed by the electrode shell 231 and the inner column 233, a shell edge ring 238 is further provided on the edge of the electrode shell 231 on the side close to the inner column 233. The shell edge ring 238 is preferably made of Teflon, and the shell edge ring 238 and the outer wall of the inner column 233 fit tightly to ensure smooth sliding between the electrode shell 231 and the inner column 233. Due to the characteristics of Teflon material, sufficient sliding ability can be ensured between the inner column 233 and the motor housing without the use of lubricating oil or grease, which ensures that there is no mechanical movement stagnation and avoids contamination of the cooked food 42. Preferably, the shell edge ring 238 is made of polytetrafluoroethylene Teflon, because polytetrafluoroethylene Teflon has a maximum operating temperature of 290-300°C, and can meet most of the food 42 cooking requirements within its maximum operating temperature, is not easily damaged by high temperature, and is more durable and safe. The design of the scheme of this embodiment has a simple overall structure of the equipment, which improves the convenience of manufacturing and maintenance. The electrode shell 231 can be made of conductive rubber, conductive polymer or other conductive materials with elasticity to ensure good conductivity. A power supply port 236 is provided at a position of the electrode shell 231 near the shell edge ring 238, and a power supply line 237 is connected to the power supply port 236, and the power supply line 237 connects the impedance measuring element and the power supply. The elastic member 232, i.e., the spring, is made of insulating material, and the shell edge ring 238 is made of Teflon as an insulating material. At this time, the electrode shell 231 is insulated and isolated from the inner column 233. When the electrode shell 231 is energized, no leakage occurs, thereby avoiding harm.

[0029] Further, refer to Figure 3A pressure sensor 234 is also provided between the elastic member 232 and the bracket 1, and the pressure sensor 234 is used to detect the pressure on the electrode to determine the thickness of the food 42. The pressure sensor 234 is provided between the elastic member 232 and the bracket 1, and can monitor the pressure on the elastic member 232 in real time. The pressure sensor 234 is connected to the main control unit. By establishing a relationship model between pressure and the thickness of the food 42, the main control unit can use the real-time data of the pressure sensor 234 to accurately calculate the thickness of the food 42 and then control the current frequency regulating element to adjust the current frequency of the electrical circuit. The data of the pressure sensor 234 can also be fed back to the user interface of the operation display unit, so that the user can intuitively understand the thickness and cooking status of the food 42, thereby improving the user experience. The pressure sensor 234 can select a variety of types of pressure sensors 234, such as piezoelectric sensors, strain gauges or resistive pressure sensors 234. An inner column 233 is also provided between the pressure sensor 234 and the elastic member 232. The inner column 233 effectively transmits the pressure received from the elastic member 232 to the pressure sensor 234. A flexible base 235 is also provided between the pressure sensor 234 and the support plate. The flexible base 235 is made of a material with a certain elasticity. It is arranged between the support plate and the pressure sensor 234 to protect the pressure sensor 234 and prevent the pressure sensor 234 from being overloaded and damaged. When the pressure value transmitted from the inner column 233 to the pressure sensor 234 reaches a certain threshold, the flexible base 235 will collapse and deform, reducing the size along the thickness direction of the food 42, thereby protecting the pressure sensor 234. Accordingly, the pressure collected by the collapsed pressure sensor 234 will undergo a nonlinear mutation. When the control system of the cooking device detects the mutation, it will prompt the user according to the preset program.

[0030] Further, refer to Figures 1 to 4The cooking device of the present invention further comprises an impedance measuring element, which is connected to the first electrode 21 and the second electrode 22, and is used to measure the impedance of the food 42. The current frequency adjusting element is also used to adjust the current frequency of the heating electrode group 2 according to the impedance of the food 42. The impedance measuring element is used to detect the electrical impedance characteristics of the food 42, and then infer the properties of the food 42, such as moisture content, composition, etc. The impedance value of the food 42 is closely related to its physical and chemical composition. Different types of food 42, such as meat, vegetables, and grains, exhibit different impedance characteristics when current passes through. By using the impedance measuring element to measure the impedance of the food 42, the main control unit can obtain information about the moisture content, fat content, etc. of the food 42, which is crucial for optimizing cooking parameters. Specifically, the impedance measuring element can be a voltage or current sensor, and the impedance value of the food 42 can be calculated according to Ohm's law. The first electrode 21 and the second electrode 22 are connected to the impedance measuring element to form a circuit. When food 42 is placed between the electrodes, current passes through food 42, and the impedance measuring element can measure the voltage and current information in the electrical circuit. The main control unit can calculate the current impedance value of food 42 according to the preset program. In some cases where it is inconvenient to use current or voltage sensors, a microwave impedance measurement method can also be used to measure the impedance of food 42 non-contactly through microwave technology. The current frequency adjustment element dynamically adjusts the frequency according to the measured impedance of food 42. To ensure that the heat distribution during the cooking process is more uniform and efficient. For example, if the impedance measuring element measures a high impedance value, it means that the food 42 is drier or thicker. The main control unit can control the current frequency adjustment element to increase the heating frequency or extend the heating time to ensure that the food 42 is evenly heated to achieve the expected heating expectations. Through the scheme of this embodiment, the intelligence level of the cooking device of the present invention is further increased, so that it can automatically adjust according to the characteristics of different foods 42, reducing the complexity of user operations.

[0031] Further, refer to Figure 1 and Figure 2The cooking device of the present invention further comprises a driving assembly, wherein the support 1 comprises a first support plate 11 and a second support plate 12, wherein the first electrode 21 and the second electrode 22 are respectively arranged on the first support plate 11 and the second support plate 12, wherein the driving assembly is connected to the first support plate 11 and / or the second support plate 12, and the driving assembly is used to drive the first support plate 11 and the second support plate 12 to move relative to each other. The first support plate 11 and / or the second support plate 12 are connected to the driving assembly, and in order to facilitate the taking and placing of the food 42 in the cooking device and make it more convenient for the user to operate the cooking device, the first support plate 11 and the second support plate 12 are arranged to be relatively movable under the drive of the driving assembly. The driving assembly may be an electric motor, a servo motor or other types of mechanical driving devices. By separating the first support plate 11 and the second support plate 12 by relative movement, the distance between the first electrode 21 and the second electrode 22 can be increased, so that the food 42 can be placed more easily, and then by relatively moving close to the first support plate 11 and the second support plate 12, the distance between the first electrode 21 and the second electrode 22 can be reduced, so that the food 42 is clamped by the electrodes and fully in contact with the electrodes. During the heating process, since the food 42 may expand due to heat or shrink due to water loss after cooking, the driving component fine-tunes the distance between the first support plate 11 and the second support plate 12 according to the parameter values ​​obtained by the distance measuring element and the impedance element during the cooking process, which can prevent the food 42 that is easy to lose water or expand quickly, such as high-water content vegetables, fruits, and food 42 that expands due to heat, from falling off between the first electrode 21 and the second electrode 22 during the cooking process. The main control unit controls the speed, position and movement mode of the driving component according to the preset program. The solution of this embodiment enables the cooking device to adapt to ingredients of different sizes or shapes, thereby improving the versatility of the device.

[0032] In one embodiment, referring to Figure 1 The driving assembly includes a driving motor and a toothed belt. The first support plate 11 and / or the second support plate 12 are provided with a rack. The driving motor drives the toothed belt to move, and the toothed belt meshes with the rack. Figure 1For example, the driving assembly includes a first driving group 31 and a second driving group 32. The first driving group 31 includes a first motor 311, a first toothed belt 312 and a first rack 313. The first rack 313 is connected to the first support plate 11. The first motor 311 drives the first toothed belt 312 to drive the first rack 313 to move. The second driving group 32 includes a second motor 321, a second toothed belt 322 and a second rack 323. The second rack 323 is connected to the second support plate 12. The second motor 321 drives the second toothed belt 322 to drive the second rack 323 to move. The toothed belt is meshed with the rack. The driving motor drives the toothed belt to rotate and drives the rack to move linearly, thereby generating a linear relative motion between the first support plate 11 and the second support plate 12. The toothed belt and the rack are used in the cooking device of the present invention to make the transmission process in the cooking environment smoother and more efficient. Since the rack and the toothed belt have a simpler structure than other transmission methods, they are easier to clean and maintain for a kitchen environment with cleanliness requirements. The combination of toothed belt and rack enables the drive assembly to achieve effective movement in a relatively compact space, meeting the needs of modern kitchens for miniaturization of equipment. At the same time, the combination of toothed belt and rack can also provide more accurate motion control, reduce slippage and errors during movement, and ensure that the distance between electrodes can be accurately adjusted.

[0033] Further, refer to Figure 1 The driving assembly further includes a guide rail 33 arranged along the driving direction, and the first support plate 11 and the second support plate 12 can also be slidably arranged on the guide rail 33. The guide rail 33 is arranged along the direction of relative movement of the first support plate 11 and the second support plate 12, and the first support plate 11 and the second support plate 12 are arranged on the guide rail 33. When the driving motor drives the toothed belt to drive the rack to move the first support plate 11 or the second support plate 12, the linear movement of the support plate will be more stable because the support plate is arranged on the guide rail 33. The first support plate 11 and the second support plate 12 can be slidably arranged on the guide rail 33, so that the paired first electrode 21 and the second electrode 22 can be more accurately aligned with each other, and the failure rate of the cooking device is reduced.

[0034] In one embodiment, referring to Figure 2, the driving component is a clamping motor 34, the clamping motor 34 is connected to the first support plate 11 and / or the second support plate 12, and the first support plate 11 and / or the second support plate 12 rotate relative to each other under the drive of the clamping motor 34. The so-called clamping motor 34 refers to the clamping motor 34 that drives the second support plate 12 and the second support plate 12 to rotate by outputting torque to clamp the food 42 to fix the food 42. Compared with the driving method of the driving component in the previous scheme, this driving method has fewer parts, the driving structure is more compact and easy to maintain, the power supply line 237 is easier to arrange, and it is more suitable for processing sheet food 42, such as pizza, bread slices, meat slices, etc. In this embodiment, a pressure sensor 234 and a power supply port 236 are set on the side of the first support plate 11 and the second support plate 12 away from the food 42 processing and accommodating space, and the power supply port 236 is connected to the impedance measuring element. The water-gasoline smoke generated by cooking food 42 is isolated from the pressure sensor 234 and the power supply port 236 connected to the impedance measuring element by the support plate, so that the maintenance of the pressure sensor 234 and the power supply port 236 is not easily contaminated by the cooking process of food 42, making the cooking device of the present invention easier to clean and less likely to harbor dirt and breed bacteria, thereby affecting the quality of the finished food and food safety.

[0035] In one embodiment, referring to Figure 3 The first electrode 21 and the second electrode 22 are provided with pointed portions at their ends close to each other. Figure 3For example, a tip portion 2312 is provided at one end of the motor housing near the accommodating space. The tip portion 2312 can concentrate the current, so that the density of the current at the contact point increases, thereby improving the conductivity efficiency. This is crucial for the rapid transfer of heat or the effectiveness of chemical reactions. The tip portion 2312 has a stronger invasiveness to the surface of the food 42, and is more likely to damage the surface of the food 42 and penetrate into the interior of the food 42, thereby ensuring that a better heating circuit is formed when the current passes through the food 42. For heavy and hard foods 42, such as root vegetables, the tip electrode can penetrate deep into the food 42, avoiding the problem of uneven heating caused by poor contact in traditional heating methods. For some meat foods 42 with skin, it is easier to heat the fat and moisture under the skin after the tip portion 2312 penetrates into the subcutaneous part of the food 42, but at the same time it is not easy to cause the skin to quickly char and cause overcooking. After the subcutaneous part of the meat food 42 is heated, the skin of the meat food 42 still maintains sufficient taste and aesthetics. The user of the cooking device of the present invention has a better cooking experience, and compared with other cooking methods under the prior art, the meat cooked by the cooking device of the present invention has a unique food 42 processing flavor. The material of the pointed portion has good conductivity and high temperature resistance, and its stability and reliability in a high temperature environment need to be ensured. In actual production design, the head of the tip 2312 is usually set to a straight line, that is, the side of the tip facing the food 42 is a long strip plane, so as to ensure that the tip does not cause potential harm to the user, especially when the user is operating or cleaning the device.

[0036] In one embodiment, an ultrasonic sensor or a camera can be added to the cooking device of the present invention to monitor the shape and texture characteristics of the food 42 in real time. This allows the shape of the food 42 to be judged more accurately, not only based on the thickness of the food 42, but also to identify the irregular shapes of the surface of the food 42, such as bends, cut surfaces, etc., so as to finely adjust the compression degree of the electrode. The compression mode and strength of the electrode array are dynamically controlled according to the shape changes of the food 42 to ensure that each electrode can maintain optimal contact with each part of the food 42, especially for irregularly shaped foods 42, such as fish, special-shaped vegetables, etc., to improve the uniformity of heating.

[0037] In one embodiment, for large pieces of food 42 or thick ingredients, the surface temperature may not fully reflect the internal heating conditions. The cooking device of the present invention may also be equipped with a rod-shaped temperature sensor 41 that can penetrate into the food 42 to obtain the internal temperature data of the food 42 in real time, thereby achieving more accurate heating control. The main control unit dynamically adjusts the electrode frequency and heating time according to the internal temperature data of the food 42 to ensure that the internal and external temperatures rise evenly, avoiding the situation where the outside is overheated and the inside is not cooked.

[0038] The present invention also provides a cooking control method, referring to Figure 4 , the cooking control method of the present invention comprises:

[0039] S110, energizing an electrical circuit formed by the first electrode, the second electrode and the food;

[0040] S120, obtaining the thickness of the food between the first electrode and the second electrode by a distance measuring element;

[0041] S130, adjusting the current frequency of the electric circuit through a current frequency adjusting element according to the thickness of the food.

[0042] When the user needs to use the cooking device of the present invention to cook, the user issues a corresponding instruction through the operation display unit, and the main control unit energizes the first electrode 21 and the second electrode 22. The distance measuring element, i.e., the pressure sensor 234, feeds back the pressure value, and the main control unit accurately calculates the thickness of the food 42 according to the pressure value according to the preset calculation program. According to the obtained thickness value of the food 42, the power supply frequency of the electric circuit is adjusted through the current frequency adjustment element, so that the current frequency passing through the food 42 is directly affected by the thickness of the food 42. This method helps to ensure the effectiveness of the current to adapt to foods 42 of different thicknesses and ensure uniform heating.

[0043] Furthermore, it also includes:

[0044] S140, obtaining the impedance of the food between the first electrode and the second electrode;

[0045] S150, adjusting the current frequency of the electrical circuit through a current frequency adjusting element according to the impedance of the food.

[0046] The food 42 between the paired electrodes is measured by the impedance measuring element to obtain the corresponding current or voltage value. The main control unit calculates the impedance value between the current electrodes based on the current or voltage value according to the preset program. According to the obtained impedance value of the food 42, the power supply frequency of the electric circuit is adjusted by the current frequency adjusting element, so that the current frequency passing through the food 42 is directly affected by the impedance value. This method helps to ensure the effectiveness of the current to adapt to different types or different cooking stages of food 42, and ensure that the final cooked food 42 can achieve the expected cooking effect.

[0047] In order to more clearly explain the embodiment of the cooking control method of the present invention, combined with the embodiment of the cooking device described above, the following is described by way of example:

[0048] After the user puts the food 42 into the accommodation space, the user selects a cooking mode, such as cooking porridge, frying steak, etc., and starts cooking through the operation display unit. The main control unit controls the driving component to drive the motor to adjust the distance between the first support plate 11 and the second support plate 12 to adapt to the thickness of the food 42 placed therein and ensure the contact between the elastic electrode array and the food 42. The thickness of the food 42 is obtained by measuring the distance measuring component and cooperating with the main control unit. If the thickness of the food 42 is less than 10 mm, a high-frequency current is used to quickly heat the surface layer. If the thickness of the food 42 is between 10 mm and 30 mm, a medium-frequency current is used for uniform heating. If the thickness of the food 42 is greater than 30 mm, a low-frequency current is used to deeply heat the inside of the food 42. The impedance measuring element collects the current data in the loop, and further determines the properties of the food 42, such as humidity, density, etc., by analyzing the impedance change of the current according to the preset program of the main control unit, so as to make precise adjustments to the heating process. For example: the user puts a steak in the cooking device and uses the operation display unit to start the steak frying mode cooking program. When the heating is started, the driving motor adjusts the electrode spacing and measures the thickness of the steak. In the early stage of steak cooking, the main control unit controls the current frequency adjustment element to use high-frequency current to quickly increase the surface temperature of the steak, and forms a caramelized outer layer through the Maillard reaction. In the middle stage of steak cooking, the main control unit controls the current frequency adjustment element to switch to medium-frequency current for uniform heating to ensure that the internal temperature is moderate. In the late stage of steak cooking: the main control unit controls the current frequency adjustment element to continue to uniformly heat the inside of the steak with low-frequency current to ensure consistent doneness. The system dynamically adjusts the frequency and heating time according to the real-time temperature, the thickness of the food 42, and the impedance value of the food 42 until the food 42 reaches the predetermined degree of doneness. Finally, the temperature sensor 41 obtains that the food 42 has reached the expected cooking temperature and duration, and the cooking is ended to prevent overcooking, and the cooking process is completed.

[0049] Through the cooking control method of the present invention, the current frequency is adjusted according to the thickness and impedance of the food 42. This method enables the current frequency to be adjusted according to the characteristics of different foods 42, ensuring uniform heating of the food 42, avoiding overcooking or undercooking of the food 42, improving the efficiency and quality of cooking, meeting the diverse cooking needs of users, and achieving better cooking effects than the prior art.

[0050] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can easily think of various equivalent modifications or replacements within the technical scope disclosed by the present invention, and these modifications or replacements should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be based on the protection scope of the claims.

Claims

1. A cooking device, characterized in that: include: Bracket; A heating electrode group, comprising a first electrode and a second electrode arranged in pairs facing each other, a receiving space for receiving food is defined between the first electrode and the second electrode, the first electrode and the second electrode can be moved away from or close to each other to adjust the receiving space, and the first electrode and the second electrode are used to contact with the food to form an electrical circuit; A distance measuring element connected to at least one of the electrodes, wherein the distance measuring element is used to measure the thickness of the food; A current frequency regulating element is electrically connected to the heating electrode group, and the current frequency regulating element is used to regulate the current frequency of the heating electrode group according to the thickness of the food.

2. The cooking device according to claim 1, characterized in that: The support comprises a first support plate and a second support plate, and a plurality of the first electrodes and the second electrodes are arranged in an array on the first support plate and the second support plate.

3. The cooking device according to claim 1, characterized in that: The first electrode and / or the second electrode is an elastic electrode, and the elastic electrode is configured to be expandable and contractible along a thickness direction of the food.

4. The cooking device according to claim 3, characterized in that: The elastic electrode comprises an electrode shell and an elastic member, the electrode shell is provided with a spring cavity opening to one end away from the accommodating space, the elastic member is arranged in the spring cavity, and one end of the elastic member away from the accommodating space is connected to the bracket.

5. The cooking device according to claim 4, characterized in that: A pressure sensor is also provided between the elastic member and the bracket, and the pressure sensor is used to detect the pressure exerted on the electrode to determine the thickness of the food.

6. The cooking device according to claim 1, characterized in that: It also includes an impedance measuring element, which is connected to the first electrode and the second electrode, and is used to measure the impedance of the food. The current frequency adjusting element is also used to adjust the current frequency of the heating electrode group according to the impedance of the food.

7. The cooking device according to claim 1, characterized in that: It also includes a driving component, the bracket includes a first support plate and a second support plate, the first electrode and the second electrode are respectively arranged on the first support plate and the second support plate, wherein the driving component is connected to the first support plate and / or the second support plate, and the driving component is used to drive the first support plate and the second support plate to move relative to each other.

8. The cooking device according to claim 7, characterized in that: The driving assembly includes a driving motor and a toothed belt. The first support plate and / or the second support plate are provided with a rack. The driving motor drives the toothed belt to move, and the toothed belt is meshed with the rack.

9. The cooking device according to any one of claims 1 to 8, characterized in that: The ends of the first electrode and the second electrode close to each other are both provided with pointed parts.

10. A cooking control method, characterized in that: The cooking device according to any one of claims 1 to 9 comprises: energizing an electrical circuit formed by the first electrode, the second electrode and the food; Obtaining the thickness of the food between the first electrode and the second electrode by a distance measuring element; The current frequency of the electric circuit is adjusted by a current frequency adjusting element according to the thickness of the food.

11. The cooking control method according to claim 10, characterized in that: Also includes: obtaining an impedance of food between the first electrode and the second electrode; The current frequency of the electric circuit is adjusted by a current frequency adjusting element according to the impedance of the food.

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