A cooking procedure to cook pasta; the procedure comprises a water feeding step. During which a given quantity of liquid water at a temperature of at least 50° C. is fed to a container; and a vapour feeding step, during which a given quantity of water vapour is fed to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds; the vapour feeding step is at least partially simultaneous with or subsequent to the water feeding step.

A cooking procedure to cook pasta; the procedure comprises a water feeding step. During which a given quantity of liquid water at a temperature of at least 50° C. is fed to a container; and a vapour feeding step, during which a given quantity of water vapour is fed to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds; the vapour feeding step is at least partially simultaneous with or subsequent to the water feeding step.

The present disclosure provides a method for implementing O2O catering operation, a server and a smart cooking device. The method is applied to a server and includes: receiving a recipe uploaded from a merchant terminal; sending the recipe to at least one client terminal; receiving at least one order information sent from the at least one client terminal; decomposing and combining the at least one order information to obtain combined food material information, where the combined food material information includes the food material information obtained by combining same types of food materials in the received at least one order information; sending the at least one order information and the combined food material information to the merchant terminal; and sending an order recipe to a smart cooking device.

A method of using a storage and cooking device having multiple thermal containers includes disposing a first food item in a first thermal container, a second food item in a second thermal container, and a third food item in a third thermal container. A volume of fluid is cooled and circulated through at least a portion of the device such that thermal energy from at least one of the first, second, or third food item is transferred to the cooled fluid. The device is transitioned from a first operating mode to a second operating mode in response to a criterion being satisfied. When in the second configuration, the volume of fluid is heated and circulated through at least a portion of the device such that thermal energy is transferred from the volume of fluid to at least one of the first, second, or third food item.

A device for reheating food components refrigerated preserved in packaging is provided that includes a housing, a water tank for holding water and a lid for closing the water tank, an immersion basket with compartments for packaging units of refrigerated preserved food for insertion into the water tank, at least one electric heating element for heating the water, a pump for circulating the water, and a control unit. The control unit is configured, during a heating method, to regulate the power supply to the electric heating element such that the water temperature is maintained at a heating temperature of 80°-90° C. The uses of the device for reheating food components refrigerated preserved in packaging units is also provided. Refrigerated preserved food components are provided by a method in which the food components, after their hot preparation at a temperature of at least 75° C., are filled into packaging units, sealed and cooled in a water bath of less than 3° C. to a core temperature of less than 3° C.

A device for reheating food components refrigerated preserved in packaging is provided that includes a housing, a water tank for holding water and a lid for closing the water tank, an immersion basket with compartments for packaging units of refrigerated preserved food for insertion into the water tank, at least one electric heating element for heating the water, a pump for circulating the water, and a control unit. The control unit is configured, during a heating method, to regulate the power supply to the electric heating element such that the water temperature is maintained at a heating temperature of 80°-90° C. The uses of the device for reheating food components refrigerated preserved in packaging units is also provided. Refrigerated preserved food components are provided by a method in which the food components, after their hot preparation at a temperature of at least 75° C., are filled into packaging units, sealed and cooled in a water bath of less than 3° C. to a core temperature of less than 3° C.

A vacuum cooking appliance is provided. The vacuum cooking appliance may include a housing in which a housing mount and a vacuum packing module mount may be located at adjacent positions, a first container configured to accommodate liquid inside an accommodation space therein and coupled to the container mount, a heater configured to heat the liquid accommodated inside the first container, a vacuum pressure generator installed at the vacuum packing module mount and configured to suction air inside a food packing container, and a vacuum packing module installed adjacent to the vacuum pressure generator and including a sealer configured to heat and seal the food packing container.

A vacuum cooking appliance is provided. The vacuum cooking appliance may include a housing in which a housing mount and a vacuum packing module mount may be located at adjacent positions, a first container configured to accommodate liquid inside an accommodation space therein and coupled to the container mount, a heater configured to heat the liquid accommodated inside the first container, a vacuum pressure generator installed at the vacuum packing module mount and configured to suction air inside a food packing container, and a vacuum packing module installed adjacent to the vacuum pressure generator and including a sealer configured to heat and seal the food packing container.

The present disclosure is relates to a cooking device for food. The cooking device includes a base, a power unit and a multi-stage cooking unit. The base has an inlet end and an outlet end. The power unit is connected to the base. The power unit has a first driving member and a second driving member. The multi-stage cooking unit is divided into an upper layer and a lower layer, and has a plurality of stoppers and at least one guideway. The stoppers pivotally are connected to the second driving members. The at least one guideway is connected to the base, the stoppers pivotally move to form a carrying spacing or a blanking spacing, and near the outlet end the stoppers pivotally move to output the cooked food.

The present disclosure is relates to a cooking device for food. The cooking device includes a base, a power unit and a multi-stage cooking unit. The base has an inlet end and an outlet end. The power unit is connected to the base. The power unit has a first driving member and a second driving member. The multi-stage cooking unit is divided into an upper layer and a lower layer, and has a plurality of stoppers and at least one guideway. The stoppers pivotally are connected to the second driving members. The at least one guideway is connected to the base, the stoppers pivotally move to form a carrying spacing or a blanking spacing, and near the outlet end the stoppers pivotally move to output the cooked food.