833 results about "Cooking process" patented technology

The utility model discloses an automatic stir-frying pot cover adaptive to a mass stir-frying pot. The pot cover comprises a pot cover body, a stir-frying part is arranged at the bottom of the pot cover body, a driving mechanism is further arranged on the pot cover body, the driving mechanism is used for driving the stir-frying part to stir-fry food, a working cavity is formed in the pot cover body, and a locking module is arranged in the working cavity. The locking module comprises a locking driving mechanism and a plurality of locking pieces, the locking pieces are distributed circumferentially, the outer ends of the locking pieces extend out of the outer edge of the pot cover body, and the locking driving mechanism is used for driving the locking pieces to lock / unlock the pot body. The pot cover can be suitable for pot bodies with different sizes, the matching between the pot body and the pot cover can be ensured during cooking, and the cooking process can be smoothly carried out.

The invention relates to a temperature control method of cooking equipment, on one hand, non-contact, non-intrusive, global and high-resolution perception of a temperature field of a target area in a cavity of the cooking equipment is realized by collecting multi-source temperature data and reconstructing temperature distribution of a reference temperature measurement plane parallel to a heating array; the problem of inaccuracy caused by dependence on finite point temperature measurement or simple coefficient estimation is solved; on the other hand, temperature deviation is calculated by coupling reconstructed temperature distribution and side wall temperature data, power is decided in combination with heat transfer characteristics in the normal direction of the heating array, accurate modeling and dynamic compensation of the heat transfer process in the three-dimensional space are achieved, and therefore the inherent temperature difference between the center and the edge of the cavity can be eliminated in a targeted mode; energy transfer loss caused by thermal resistance can be compensated; finally, through the step of independently controlling each heating unit according to the target power, a highly uniform and stable temperature field can be formed and maintained in the whole cooking process.

The invention relates to the technical field of kitchen equipment, in particular to multifunctional cooking equipment which comprises a machine head with a shell and a pot body assembly, the pot body assembly comprises a glass container and holding pieces arranged on the two sides of the glass container, and a heating piece, fan blades and a driving motor used for driving the fan blades to rotate are arranged in the machine head; a reflecting cover with a downward opening is arranged in the shell, the heating piece and the fan blades are both located in the reflecting cover, the machine head is buckled on the pot body assembly, the reflecting cover and the glass container are matched to form a cooking space, a skirt edge folded outwards is arranged at the lower end of the shell, the opening of the reflecting cover is attached to the inner wall of the skirt edge in a sealed mode, and the machine head is arranged on the glass container in an inverted mode. The skirt edge is erected on the opening portion of the glass container so that the machine head can be stably arranged in the glass container, the lower skirt opening of the skirt edge faces upwards and is higher than the opening of the reflection cover to form a containing table used for containing cooking utensils, the overall portability and storage convenience of the equipment are remarkably improved, and meanwhile the stability and safety in the cooking process can be guaranteed.

One or more implementations of the present disclosure relate to a wireless, multi-sensor food thermometer that includes a temperature probe having a linear array of temperature sensors that are operative to measure: temperature profiles within a food product during a cooking process, a temperature at a core of the food product, a temperature at the surface of the food product, and a temperature of the ambient cooking environment in which the food is being cooked. The temperature probe includes a wireless interface that transmits temperature information to one or more external devices for use thereby. Rather than transmitting raw temperature data, the temperature probe may transmit coefficients that correspond to a function that describes the temperature profile within the food or parameters necessary to solve a governing heat equation, which reduces data transmission requirements and reduces power consumption. The food thermometer may include a charger case that houses the temperature probe and charges a power source of the temperature probe using a replaceable battery.

The invention discloses an intelligent cooking optimization system and method based on machine learning, and relates to the technical field of intelligent cooking, and the method comprises the steps: collecting real-time operation data in the cooking process of a user, carrying out the cleaning, fusion and standardization processing of the data, extracting key cooking nodes, and carrying out the dynamic strategy optimization of cooking feature vectors. And performing multi-target fusion calibration on the cooking parameter adjustment scheme, generating a visual cooking guidance report, and updating the reinforcement learning model and the knowledge graph. According to the invention, through deep fusion of the knowledge graph and reinforcement learning, intelligentization, individuation and nutrition refined control of the cooking process are realized, the technical problems that traditional cooking depends on experience and is difficult to regulate and control quantitatively and adapt to individualized health requirements are solved, and the scientificity, adaptability and user experience of cooking are improved.

The utility model discloses a cleaning assembly of a porridge cooking machine, relates to kitchen appliance technical field, including porridge cooking machine, operation panel and cleaning assembly, the cleaning assembly includes scraping unit and driving unit, the driving unit is used for driving scraping unit to carry out rotary cleaning to the inner wall of porridge cooking machine, scraping unit includes mounting pipe, and the mounting pipe is equipped with the mounting pipe. The inner wall of the mounting pipe is in threaded connection with a fastening screw rod, the mounting pipe is detachably and fixedly connected with an upper connecting cross rod through the fastening screw rod, and a rubber scraping strip is detachably arranged on the side face of the mounting pipe. The rotating rod is driven by the driving motor, the inner wall of the porridge cooking machine is rotationally scraped and cleaned by the mounting pipe and the rubber scraping strip, and meanwhile, the bottom of the inner wall is synchronously cleaned by the transverse scraping strip at the bottom of the lower connecting cross rod, so that the inner part of the porridge cooking machine is efficiently cleaned in an omnibearing and dead-corner-free manner, and the cleaning efficiency and quality are greatly improved; dirt such as residual congee stains in the congee cooking process can be effectively removed.

1. The name of the design product: smoke extractor (X16). 2. The use of the design product: the design product is used for sucking oil fume produced in cooking process. 3. The design points of the design product: in shape. 4. The picture or photo best indicating the design points: perspective view.

The invention discloses a pretreatment method for improving water-retaining property and tenderness of low-temperature slowly-cooked chicken, and relates to the technical field of food processing.The pretreatment method comprises the steps that a chicken raw material is prepared, and unfreezing, surface drying and finishing treatment are conducted; the method comprises the following steps: soaking chicken in a pre-cooled weak acid solution to preliminarily relax a protein structure; transferring the chicken into a pre-cooled weak alkaline solution, promoting protein to be fully hydrated, and establishing an electrostatic repulsion network; immersing chicken in a precooled polysaccharide solution, and permeating to form a thermostable hydrophilic protective layer; and draining the chicken, performing vacuum packaging, and performing low-temperature slow cooking with precise temperature control. According to the method, the low-temperature slowly-cooked chicken can keep a stable hydration structure in the cooking process through a method for regulating protein and constructing an interface protection layer in stages, so that the water-retaining property, tenderness and flavor fusion degree of a finished product are improved.

The invention relates to a cooperative control method for a lamp strip of a steaming oven, and the method comprises the steps: enabling an illumination system to sense and respond to a specific state of a cooking process through obtaining a current cooking program type of the steaming oven and a program stage of the current cooking program type; and furthermore, the preset lighting effect strategy database is inquired according to the program type and stage, so that the lamp strip control parameters which are accurately matched with the preset lighting effect strategy database are obtained, the parameters comprise the target color temperature and the target brightness, and intelligent association and dynamic calling of the lighting strategy and the cooking scene are realized. Finally, lamp strips arranged on multiple surfaces of the inner cavity of the steaming and baking box are driven to emit light based on the control parameters, conversion from the control instruction to the physical lighting effect is completed, and therefore the self-adaptive lighting environment deeply coordinated with the cooking logic is constructed. According to the invention, a traditional fixed illumination mode is converted into a programmable and interactive dynamic lighting effect system, so that the definition and convenience of observing the food state in the cooking process by a user are remarkably improved, and the intuition and richness of man-machine interaction are enhanced.

1. The name of the design product: range hood (European style). 2. The use of the design product: mainly used to suck the waste of stove combustion and the oil fume generated in the cooking process, and discharge it outside the house, and can also separate the oil fume, suitable for families, small-scale catering industry, etc. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

This invention relates to a wireless thermometer featuring a trident probe configuration, optimized for monitoring and controlling food temperatures during cooking. The central probe extends deeper, while two shorter side probes measure temperature at the edges, providing a comprehensive thermal profile. Temperature data is transmitted to a connected electronic device, where AI algorithms process temperature trends and food images to suggest cooking adjustments. These adjustments include precise grill height and power settings, enabling users to achieve consistent and well-monitored cooking results. The thermometer's robust data transmission capability and real-time feedback improve cooking efficiency and accuracy.

1. The name of the design product: near-suction type range hood. 2. The use of the design product: mainly used to suck the waste of stove combustion and the oil fume generated in the cooking process, and discharge it outside the house, while also separating the oil fume, suitable for families, small-scale catering industry, etc. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

The utility model discloses a natto cooking device, which relates to the technical field of cooking, and comprises a cooking barrel, the top of the cooking barrel is provided with a barrel cover, the bottom of the cooking barrel is provided with a cooking assembly for cooking natto, and the natto cooking device also comprises a material storage assembly which is arranged in the cooking barrel and is used for storing natto; the overturning assembly is arranged at the top of the barrel cover and is used for overturning the natto in the cooking process; the overturning assembly comprises a rotating shaft rotationally connected to the bottom of the can cover, a cross plate is fixedly connected to the bottom end of the rotating shaft, and a plurality of poke rods are rotationally connected to the bottom of the cross plate; the overturning assembly further comprises a driving part arranged at the top of the barrel cover and used for driving the rotating shaft to rotate forwards and backwards, and through the structural design, the natto can be overturned in the cooking process, it is guaranteed that the natto is evenly cooked, and meanwhile the situation that the natto is damaged can be reduced.

1. The name of the design product: cooking process graphical user interface (5005) for electronic device. 2. The use of the design product: for electronic device. 3. The design points of the design product: the content in the graphical user interface. 4. The picture or photo that best indicates the design points: front view. 5. The use of the graphical user interface: for cooking device to display information and human-computer interaction; the gray area in the interface is replaceable picture or content picture. 6. The human-computer interaction mode of the graphical user interface: the front view is the interface when the interface is fully displayed, the interface change state diagram 1 is the interface when the power is on standby, the switch key is touched to enter the interface change state diagram 2, a certain function key (for example, GULASZ function key) is clicked to enter the interface change state diagram 3, the reservation key is clicked and the reservation time is set to enter the interface change state diagram 4, then the switch key is clicked, the interface changes from the interface change state diagram 5 to the interface change state diagram 9 in sequence and continuously, wherein, the interface change state diagram 5 is the reservation state, the interface change state 6 is the preheating state, the interface change state diagram 7 is the cooking state, the interface change state diagram 8 is the completion state, and the interface change state diagram 9 is the holding state; the cooking is in different states, and the colors of the indicator lights are different.

The invention provides a cooking fume control system of a steaming oven and the steaming oven, and relates to the technical field of electric appliances. The cooking fume control system of the steaming and baking oven comprises an environment monitoring module, a multi-stage purification module and a control module, the environment monitoring module comprises a smoke concentration detector used for monitoring the smoke concentration in an inner container of the steaming oven in real time. The multi-stage purification module comprises at least two purification mechanisms and / or purification units with different operating powers; the control module is electrically connected with the environment monitoring module and the multi-stage purification module; the control module is used for receiving lampblack concentration data monitored by the environment monitoring module; and adjusting the working state of the multi-stage purification module according to different preset concentration intervals of the oil smoke concentration data. The cooking fume control system of the steaming oven and the steaming oven are used for solving the problems that the steaming oven cannot adapt to the dynamic change of the cooking fume concentration in the cooking process, and the balance among the purification efficiency, the energy consumption and the service life of equipment is difficult to obtain.

1. Name of the product in this design: The main body of the graphical user interface for cooking operation of cooking equipment. 2. Purpose of this design: A cooking device. 3. The key design features of this product are the parts of the graphical user interface that are not coated with blue semi-transparent material. 4. The picture or photo that best illustrates the key design points: Design 1 main view. 5. The product carrier is a conventional design, and the rear view, left view, right view, top view, and bottom view of each design are omitted. 6. Design 1 is designated as the basic design. 7. Purpose of the graphical user interface: for setting up cooking operations. 8. Human-computer interaction method of graphical user interface: The left side of the main view interface of Design 1 to Design 6 is the cooking mode selection menu and operation menu, the right side of the cooking mode selection menu and operation menu is the display screen, and the right side of the display screen is the operation setting knob. In the cooking method selection menu on the left side of the main view of Design 1, click to select any cooking method to enter the cooking parameter setting interface of Design 1 (Change State Figure 1). In this interface, you can set the relevant cooking parameters by turning the knob on the right. After setting, press the knob to enter Design 1 (Change State Figure 2) to start cooking. During the cooking process, you can click "Pause / Cancel" to pause or cancel cooking. After cooking is completed, enter Design 1 (Change State Figure 3). In the cooking method selection menu on the left side of the main view of Design 2, click to select any cooking method to enter the cooking parameter setting interface in the Design 2 change state diagram 1. In this interface, you can set the relevant cooking parameters by turning the knob on the right. After setting, press the knob to enter the Design 2 change state diagram 2 to start cooking. During the cooking process, you can click "Pause / Cancel" to pause or cancel cooking. After cooking is completed, enter the Design 2 change state diagram 3. Design 3's main view is the initial cooking interface. If there is no operation on this interface for a preset time, it will automatically enter the standby interface shown in Design 3's change state diagram 1. After selecting any cooking method from the cooking method selection menu on the left side of this interface, you will enter the cooking parameter setting interface shown in Design 3's change state diagram 2. On this interface, you can set the relevant cooking parameters using the knob on the right. After setting, press the knob to enter Design 3's change state diagram 3 to start cooking. During the cooking process, you can click "Pause / Cancel" to pause or cancel cooking. After cooking is completed, you will enter Design 3's change state diagram 4. Design 4's main view is the initial cooking interface. If there is no operation on this interface for a preset time, it will automatically enter the standby interface shown in Design 4's change state diagram 1. After selecting any cooking method from the cooking method selection menu on the left side of this interface, you will enter the cooking parameter setting interface shown in Design 4's change state diagram 2. On this interface, you can set the relevant cooking parameters using the knob on the right. After setting, press the knob to enter Design 4's change state diagram 3 to start cooking. During the cooking process, you can click "Pause / Cancel" to pause or cancel cooking. After cooking is completed, you will enter Design 4's change state diagram 4. In the cooking method selection menu on the left side of the main view of Design 5 and the main view of Design 6, click to select any cooking method to perform related cooking operations and settings. During the cooking process, you can click "Pause / Cancel" to pause or cancel the cooking operation. 9. Other situations requiring explanation: The blue semi-transparent coating (knob) is not part of the graphical user interface that requires protection.

Disclosed is a pharmaceutical composition comprising loratadine and one or more pharmaceutically acceptable excipients, fruit powders, gelling agent and other additives The additives may include buffering agenting agents, binders, stabilizing agents, solubilizing agents, colorants, sweetening agents, preservatives, coating agents, flavoring agents and diluents. The present disclosure provides for loratadine, where the buccal absorption is faster as well as the active ingredients in gum can be absorbed directly through the mucous membranes in the mouth, reducing the drawbacks of the conventional gummies which encounters the challenges of very high thermal stress of the cooking process especially where the active ingredients subject to significant chemical and / or physical degradation during the manufacturing process. The present disclosure further provides a method (100) of formulating the gummy dosage pharmaceutical composition for loratadine.

1. The name of the design product: low suction type range hood. 2. The use of the design product: mainly used to suck the waste of stove combustion and the oil fume generated in the cooking process, and discharge it outside the house, and can also separate the oil fume, suitable for families, small-scale catering industry, etc. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

This invention discloses a cooking and stirring device and its stirring process for producing gel candies, relating to the field of candy production and processing technology. It includes a cooking tank body with a motor mounting bracket fixed to the top. The device also includes a steam lifting assembly, a rotating shaft assembly, and a wall-scraping assembly. The steam lifting assembly is located on the top of the cooking tank body. The rotating shaft assembly includes an extension shaft rotatably connected to the top of the cooking tank body, with a drive motor fixed to the top of the extension shaft. This invention can automatically adjust the height and shape of the stirring components according to the drop in liquid level and changes in steam pressure (reduction in steam leads to a decrease in pressure) during the cooking process. In the early stage of cooking (high liquid level / high steam pressure): the float rises, and the stirring plates expand to increase the stirring range; in the later stage of cooking (low liquid level / low steam pressure): the float sinks, and the stirring plates retract to the bottom of the tank for concentrated stirring. This solves the problem of insufficient stirring and easy scorching of the bottom caused by the drop in liquid level in the later stage of cooking with traditional equipment.

The application provides a kind of identification unmanned operation method, range hood control method, system, equipment and medium, identification unmanned operation method includes: obtaining the temperature characteristic value of target area;According to the temperature characteristic value and preset unmanned operation condition generates personnel operation information;Wherein, the personnel operation information is used to indicate whether personnel in the target area exists to carry out cooking operation.The application identifies whether personnel in the target area exists to carry out cooking operation by the coincidence of the temperature characteristic value of target area and unmanned operation condition, and the personnel can independently monitor the safety problem in cooking process if someone cooks;Whether the pot is in dry burning state can be determined by the temperature data of target area, temperature characteristic value and stove state, and the influence of personnel present cooking operation is excluded from personnel operation information, and stove intervention operation (turn off the fire, adjust the firepower, etc.) and sound and light warning are carried out when it is determined that the pot is in dry burning state.

The utility model discloses a heat-resistant steel sheet silica gel long handle which comprises a handle, a heat insulation sleeve and a groove, one end of the handle is connected with a hanging piece, the other end of the handle is integrally provided with an assembly head, the surface of the assembly head is fixedly connected with an installation frame, a sleeving hole is formed in the heat insulation sleeve, and the heat insulation sleeve is arranged on the surface of the handle in a sleeving mode through the sleeving hole. The heat insulation sleeve is made of silica gel materials and can effectively insulate heat, a user is prevented from being scalded when holding the handle, safety in the cooking process is improved, and due to the fact that the heat insulation sleeve made of the silica gel materials has certain flexibility and is arranged on the surface of the handle in a sleeving mode, when replacement or cleaning is needed in the later period, the heat insulation sleeve is not prone to falling off. One end of the heat insulation sleeve can be held by a hand, and then the heat insulation sleeve is gradually stretched and taken down in the length direction of the handle, so that the heat insulation sleeve is detached, and subsequent replacement or cleaning is facilitated.

The embodiment of the invention discloses a liftable cooking bench all-in-one machine and a control method thereof. The liftable cooking bench all-in-one machine comprises a cooking bench all-in-one machine table board and a smoke sensor, a lifting mechanism is arranged on the table board of the cooking bench all-in-one machine and is used for driving the electromagnetic range to ascend and descend in the vertical direction; the liftable cooking bench all-in-one machine has an automatic mode. In the automatic mode, the control method comprises the following steps: detecting the real-time oil smoke concentration in the cooking process of the electromagnetic range by using a smoke sensor; according to the real-time oil smoke concentration and the preset oil smoke concentration corresponding to the current height of the electromagnetic range, the lifting mechanism is controlled in real time, and the height of the electromagnetic range is adjusted. According to the control method provided by the embodiment of the invention, the space occupation of an extra smoke gathering structure is avoided, the integrity and the operation freedom degree of the table top can be kept, and the problems that the installation of an existing smoke gathering cavity is limited, the space occupancy rate is high, and the operation scene is interfered are solved.

In an embodiment, a method of monitoring a cooking process implemented by a cooking apparatus is described. The method includes receiving dataset derived from image data corresponding to a view of food undergoing cooking process. The food in the view maps to pixels, from which image parameter values representing a range of lightness levels is derived, in the image data. The method includes determining a first value and a second value representative of a first subset and a second subset, respectively, of the image parameter values. The first and second subsets include the image parameter values in highest and lowest sub-ranges, respectively, of lightness levels in the range of lightness levels. The method includes, in response to difference parameter calculated based on difference between the first and second values crossing a threshold, indicating that moveable element of the cooking apparatus is to move to cause redistribution of the food.

The invention relates to a range hood control method based on a flame image, a range hood and an intelligent linkage system. The method comprises the following steps: acquiring the flame image; the flame image is obtained by acquiring flames generated during combustion of gas on a stove by an image sensor; the stove and the range hood are oppositely arranged; analyzing flames in the flame image to obtain turbulence characteristics reflecting dynamic changes of the flames; according to the turbulence characteristics, gas flow information is determined, the air volume gear of the range hood is adjusted based on the gas flow information, the problem that the reliability of air volume control over the range hood is poor is solved, the gas flow condition is fed back efficiently and reliably through the technical means of image processing, and the control reliability of the range hood is improved. According to the invention, accurate pre-judgment of the change of the oil smoke amount in the cooking process is realized, the conditions of adjustment lag and wrong shutdown are avoided, the reliability of intelligent control is improved, and better cooking experience is brought to users.

The folding top plate structure comprises a back plate, a top plate is rotationally installed on the back plate, a storage table is arranged at the upper end of the top plate, a lamp panel is arranged at the lower end of the top plate, first insertion holes are formed in the two sides of the back plate, and the first insertion holes are communicated with the storage table. The two sides of the top plate are provided with bolts which correspond to the first insertion holes in position and are fixedly inserted into the first insertion holes in a connected mode. According to the firewood stove, the top plate is horizontally arranged on the back plate, so that utensils such as a steamer and a food steamer can be conveniently placed on the storage table on the top plate, meanwhile, the utensils such as the steamer can be conveniently taken and used in the cooking process, the firewood stove is more convenient to use, the structure is more compact and reasonable, the size is greatly reduced, and the space is saved; and when the top plate is vertically rotated on the back plate, the top plate can avoid cooking of the firewood stove, so that steaming tools with relatively high stacking height can also meet cooking use, and the practicability of the firewood stove is better.

1. The name of the design product: range hood. 2. The use of the design product: used for sucking oil fume and water vapor produced in cooking process, and discharging outdoor. 3. The design points of the design product: in shape. 4. The picture or photo that can best show the design points: design 1 perspective view. 5. Design 1 is specified as the basic design.

The invention discloses an automatic cooking robot system and a control method thereof.The automatic cooking robot system comprises a stepped double-layer rack and a plurality of cooking units, and each cooking unit comprises a heating assembly, a pot body assembly and a power assembly; acquiring data of temperature, weight and position sensors, performing multi-sensor fusion to obtain a state vector, calling a target temperature curve in combination with a menu database to judge a cooking stage, outputting a heating power instruction by adopting self-adaptive PID control, and generating a stirring speed curve or a stir-frying track; electromagnetic adsorption overturning feeding is adopted, powder and liquid seasoning are subjected to screw metering pneumatic conveying and heating heat preservation pumping spraying respectively, and safety is guaranteed through in-place interlocking. Self-adaptive temperature control and stage linkage stir-frying based on a target temperature curve are realized through dish identification and multi-sensor fusion, and closed-loop quantitative feeding is combined, so that the cooking process is safer and more stable, the taste is consistent, and the maintenance is convenient.

The utility model discloses a pizza oven with a pizza stone rotating device. Comprising a base plate, an outer cover covering the base plate and a burner assembly fixedly installed on the base plate, a baking cavity is formed between the outer cover and the base plate, a burning pipe of the burner assembly is arranged in the baking cavity, and the base plate is provided with a rotating shaft located in the baking cavity. The bottom end of the rotating shaft is arranged at the bottom of the chassis and is provided with a first bevel gear, pizza stones are placed on the turntable, the bottom of the chassis is in shaft connection with a rotating rod, one end of the rotating rod is arranged on the side of the chassis and is oppositely provided with a hand rocker, and the other end of the rotating rod is provided with a second bevel gear. According to the pizza baking machine, the first bevel gear and the second bevel gear are driven by the hand rocker to rotate the turntable on which pizza stones are placed, so that the pizza is more uniformly baked in the cooking process and is not easy to be burnt, and in addition, the hand experience feeling is increased in the DIY (do it yourself) cooking process.

The constant-temperature cooking machine comprises a cooking box, a first groove is formed in the cooking box, an opening is formed in the upper end of a water storage tank and located in the first groove, the water storage tank is connected with the bottom wall of the first groove, and two placement blocks are arranged in the first groove at intervals and slidably connected with the cooking box; the two placement blocks are both located at the upper end of the water storage tank, the containing assembly is located between the two placement blocks and detachably connected with the two placement blocks, and a driving assembly is arranged on the cooking box and is in transmission connection with the placement blocks. According to the device, food can be effectively cooked, the device can meet different requirements in the food cooking process, the placing block is driven by the driving assembly to move to the position above the water storage tank or move into the water storage tank so as to choose to steam or cook the food, and the food cooking efficiency is improved. Therefore, different processing of the food can be achieved through one device, and a worker can more easily complete processing of the food.