JP2008293890A - Cooking device - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking device preventing boiling over from a cooking container. <P>SOLUTION: A plurality of temperature sensors 30 to 33 are attached at equal intervals in the height direction on the outer periphery surface of an dedicated cooking container 27. Based on the temperature detected by the temperature sensors 30 to 33, water surface level in the dedicated cooking container 27 is detected and the amount of water "w" in the exclusive cooking container 27 is detected. When a "boiling" key is depressed, among automatic cooking keys 16c in the heating cooker 1, boiling over preventing heating is carried out which alternately repeats high heating interval "Th" by high output and low heating interval "Tl". At this time, the high heating time Th is set, based on the detected water amount "w", and the low heating time "Tl" is set, based on an expression Tl=Ti-Th (when Ti is fixed time). <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a cooking device that heats the inside of a cooking container according to a selected cooking course.

In the prior art related to the cooking device, when the pan bottom temperature is heated from the initial temperature higher than the predetermined temperature and boiled, there is one that immediately shifts to intermittent heating of low heat and high heat (see, for example, Patent Document 1). . If the temperature at the start of cooking is high, such as when the pan that has been heated once is heated again, the ingredients melt out of the cooked food in the pan and the water in the pan has viscosity. Doing so may spill from the pan. For this reason, in the above-described prior art, when the initial pan bottom temperature is high, intermittent heating is performed to prevent the pan from being spilled.
JP-A-2-118321 (Pages 2 and 3; FIGS. 3 and 4)

By the way, naturally, about the spill from the cooking container during heating, the influence which the amount of water in a container has is larger than the component in a water | moisture content, and the relationship between a spill and the amount of water could not be disregarded. The amount of water in the cooking vessel tends to fluctuate depending on the cooking course and the heating condition, and must be constantly monitored. However, in the control of the cooker disclosed in the above-described prior art, the amount of water in the cooking vessel is completely considered. It wasn't.
This invention is made | formed in view of the said situation, The objective is to provide the heating cooker which can prevent the spill from a cooking container.

  The heating cooker according to the present invention comprises a heating means for heating the cooking container from below, an output control means for adjusting the output by the heating means in accordance with the selected cooking course, and a liquid for detecting the amount of liquid in the cooking container. The output control means is characterized in that the output by the heating means is controlled based on the amount of liquid in the cooking container detected by the liquid amount detection means.

  The output control means controls the output by the heating means based on the amount of liquid in the cooking container detected by the liquid amount detection means, thereby preventing spillage from the cooking container.

Hereinafter, an embodiment in which the present invention is applied to a built-in type cooking device (IH (Induction Heating) cooking device) will be described with reference to the drawings. First, a configuration common to all the embodiments will be described with reference to FIGS. 1 to 10.
FIG. 2: has shown the front perspective view of the heating cooker integrated in the system kitchen. In FIG. 2, the heating cooker 1 includes a heating unit 2, a roaster unit 3, and an operation unit 4.

  The heating unit 2 includes a rectangular box-shaped housing (not shown) having an open upper surface, a top plate 5 mounted on the upper surface, and stoves 6 to 8 provided in a portion below the top plate 5 in the housing. It consists of and. The top plate 5 is made of heat-resistant tempered glass, for example, and has a flat surface. On the top plate 5, double circular frame lines are printed at three places and displayed as the placement indicator portion 9, and a region where a cooking container, for example, a pan is placed can be visually recognized. The left and right stoves 6, 7 (corresponding to the heating means) are composed of induction heating coils arranged corresponding to the left and right front portions of the top plate 5. The central stove 8 is composed of a radiant heater arranged corresponding to the rear central portion of the top plate 5.

Below the top plate 5, first and second output display portions 10 and 11 for displaying the output state of the stove 6 and 7 are disposed in front of the left and right stove 6 and 7. A third output display unit 12 for displaying the output state of the central stove 8 is disposed below the top plate 5 and in front of the central stove 8, and these output display units 10 to 12 are at the top. Visible through the plate 5.
A rectangular opening (not shown) is formed at a position behind the top plate 5 in the heating cooker 1, and the opening is covered with a cover member 13 having a large number of ventilation holes.
A roaster unit 3 and an operation unit 4 are provided side by side in a portion below the heating unit 2 in the heating cooker 1.
The roaster unit 3 is configured such that the front opening of the roaster cabinet 3a can be closed with a roaster door 3b.

  The operation unit 4 includes a power supply unit 14, a knob operation unit 15, and a panel operation unit 16. The power supply unit 14 includes a power switch 17 and a power lamp 18. The knob operation unit 15 includes a plurality of knobs 15a, and the plurality of knobs 15a are rotatable in the left-right direction in a state of protruding forward, and cooking is started and rotated by pressing by the user. Thus, the output of the heating unit 2 can be adjusted. The panel operation unit 16 is illustrated with the front symbol omitted in FIG. 2, but this is shown in detail in FIG.

  As shown in FIG. 3, the front surface of the panel operation unit 16 is formed by a touch panel and is divided into four in the left-right direction together with the knob operation unit 15, and the left stove 6, roaster unit 3, It is formed for adjusting the stove 8 and the right stove 7. The panel operation unit 16 divided into four is provided with a display unit 16a and a timer key 16b, respectively, and is further provided with an automatic cooking key 16c except for the one for adjusting the central stove 8. The display unit 16a is formed of a liquid crystal screen and can display simple characters and numbers. The timer key 16b is used for setting a cooking time to be described later. By depressing the automatic cooking key 16c, a cooking course can be selected and automatic cooking can be started.

  FIG. 4 is a block diagram showing a configuration related to the present invention among the electrical configurations of the heating cooker 1. In FIG. 4, a control device 19 (corresponding to an output control means) is configured mainly by a control circuit 20 having a CPU, a ROM, a RAM, and an I / O (all not shown). The control circuit 20 sets cooking conditions according to the operation of the operation units 15 and 16, and controls the inverter circuit 22 through the drive circuit 21 based on the cooking conditions, thereby heating according to the selected cooking course. Adjust the output of unit 2.

  The inverter circuit 22 receives the DC power from the rectifier circuit 23 that rectifies the AC power from the commercial AC power supply 24, and converts the DC power from the rectifier circuit 23 into the high-frequency power based on the switching signal from the control device 19. And is supplied independently to the left and right stoves 6 and 7 for induction heating.

A current transformer 25 is provided on the power supply line of the commercial AC power supply 24 and detects an input current flowing from the commercial AC power supply 24 to the rectifier circuit 23. The control circuit 20 detects the magnitude of the input current through the input current detection circuit 26 connected to the current transformer 25, and in addition to the amount of power used during induction heating by integrating the input current over time, The material, weight, size, etc. of the cooking container are acquired as heating information and reflected in the control.In this embodiment, a water surface position detection function is provided in addition to the general-purpose cooking container for electromagnetic induction heating. A dedicated cooking container can be used, and this dedicated cooking container will be described.

  FIG. 1 shows a dedicated cooking container 27. As shown in FIG. 1, a dedicated cooking container 27 (corresponding to a cooking container) is a metal pan made of a magnetic material capable of electromagnetic induction heating, a deep bottom container portion 28 capable of cooking, steaming, etc., and the container The handle portion 29 protrudes laterally from the portion 28.

  On the outer peripheral surface of the container portion 28 of the dedicated cooking container 27, the first to fourth temperature sensors 30 to 33 (corresponding to the in-container temperature detection means, and the control device 19 are combined. The liquid amount detection means is set at equal intervals in the height direction of the container portion 28 and is attached to predetermined detection locations that are different from each other. That is, the first temperature sensor 30 is attached to the highest detection location, the second temperature sensor 31 and the third temperature sensor 32 are attached to the subsequent detection location, and the fourth temperature sensor 33 is attached to the lowest location. . These temperature sensors 30 to 33 are thermistors that detect the surface temperature of the container part 28 of the dedicated cooking container 27, and detect the water surface position in the container part 28 based on the detected temperature, as will be described later. 27 is used to detect the amount of water in 27. Although the number of these temperature sensors 30 to 33 increases the detection accuracy of the water surface position as the number increases, the cost increases. Therefore, the optimum number is selected from the balance between the height dimension of the dedicated cooking container 27 and the detection accuracy. Is set. In the present embodiment, four temperature sensors 30 to 33 are used to simplify the description.

  A battery 34 as a power source is built in the handle portion 29 of the dedicated cooking container 27, and power is supplied to the data transmission portion 36 through a power switch 35 formed of a slide switch. The data transmission unit 36 transmits the temperature data indicated by the temperature signals from the temperature sensors 30 to 33 and the battery remaining amount data indicating the remaining amount of the battery 34 downward with an infrared signal.

With the above-described configuration, the dedicated cooking container 27 is provided with a temperature detection function that measures the temperature distribution in the height direction of the container unit 28 and notifies the heating cooker 1 side of the temperature distribution.
As shown in FIG. 2, the top plate 5 has a light receiving indicator portion 37 corresponding to the placement indicator portion 9 corresponding to the left and right stoves 6, 7. When placing the container 27, it is necessary to place the handle portion 29 of the dedicated cooking container 27 so as to be positioned above the light receiving indicator portion 37.

  Returning to FIG. 4, a light receiving circuit 38 (see FIG. 1) is provided below the top plate 5 and facing the light receiving index portion 37, and infrared rays transmitted from the data transmitting portion 36 of the dedicated cooking container 27. A signal is received. When the control circuit 20 determines that the remaining battery level is equal to or less than a predetermined amount based on the remaining battery level data indicated by the infrared signal received from the data transmission unit 36, the control circuit 20 turns on the LED 39 to notify the user of the battery replacement. .

  Now, the cooking device 1 of the present embodiment is characterized in that the cooking is performed by determining the water surface position by detecting the temperature distribution in the height direction of the dedicated cooking container 27 as described later. The correlation between the water surface position in the dedicated cooking container 27 and the temperature in the height direction of the dedicated cooking container 27 was examined by experiments.

(Experiment)
As shown in FIG. 5, water was put into the exclusive cooking container 27 to the top to heat it, and changes in the detected temperature by the first to fourth temperature sensors 30 to 33 at this time were examined. FIG. 6 shows the temperatures detected by the first to fourth temperature sensors 30 to 33 as S1 to S4. The detected temperature S1 of the uppermost first temperature sensor 30 is the lowest, and the fourth temperature sensor at the lowest point. The detected temperature S4 of 33 is the highest. This is because the bottom of the dedicated cooking container 27 is heated in the heated state, so that the dedicated cooking container 27 and water are also heated from the lower part, and the temperature becomes lower toward the upper part far from the heating part.

Next, as shown in FIG. 7, when water was poured into the special cooking container 27 to a half height and heated, the detected temperature S1 to S4 by the temperature sensors 30 to 33 changed as shown in FIG. The detected temperatures S3 and S4 indicate temperatures below the water surface, and the detected temperatures S1 and S2 indicate temperatures above the water surface, and are greatly different above and below the water surface position with the water surface as a boundary. This is because the dedicated cooking container 27 does not touch the hot water directly above the water surface, and is heated only by the side surface and steam of the dedicated cooking container 27, so that the temperature is difficult to rise. For this reason, a difference is detected in the detected temperature between the temperature sensors 30 and 31 located on the water surface and the temperature sensors 32 and 33 located below the water surface, and the water surface position can be detected by detecting this difference. .
The present embodiment is characterized by detecting the position of the water surface in the dedicated cooking container 27 based on the detected temperature of the temperature sensors 30 to 33 in response to the result of (Experiment 1). The position detection method is shown.

<Water surface position detection method>
Detected temperature difference between adjacent temperature sensors 30, 31 | S1-S2 |, detected temperature difference between adjacent temperature sensors 31, 32 | S2-S3 |, detected temperature difference between adjacent temperature sensors 32, 33 | S3-S4 | 9 and FIG. 10 show changes in the detected temperature difference. FIG. 9 shows a case where water is contained in the exclusive cooking container 27 to the top (see FIG. 5). Although the detected temperature is lower as the temperature sensor is located at the upper side, the temperature difference of the adjacent temperature sensors is almost equal because the temperature of the dedicated cooking container 27 is uniformly lowered as it goes up. FIG. 10 shows that the special cooking container 27 has half of water, the first and second temperature sensors 30 and 31 are located above the water surface, and the third and fourth temperature sensors 32 and 33 are located below the water surface. (See FIG. 7). In such a case, the temperature differs greatly above and below the water surface, so that the detected temperature difference between the temperature sensors located adjacent to each other above and below the water surface is greater than the detected temperature difference between the other adjacent temperature sensors. In the example shown in FIG. 7, since there is a water surface between the second temperature sensor 31 and the third temperature sensor 32, the detected temperature difference | S2-S3 | of these temperature sensors 31, 32 is the other detected temperature difference | It is larger than Sl-S2 | and | S3-S4 |. Also, the detected temperature difference | S1-S2 | between the first temperature sensor 30 and the second temperature sensor 31, and the detected temperature difference | S3-S4 | between the third temperature sensor 32 and the fourth temperature sensor 33 are those temperatures. Since both the sensors 30, 31 and the temperature sensors 32, 33 are located above or below the water surface, the temperature difference is small, and the detected temperature difference between the second temperature sensor 31 and the third temperature sensor 32 | S2- It becomes smaller than S3 |.

  However, the portion of the dedicated cooking container 27 that is not in contact with water may or may not come into contact with steam, and the detected temperature varies, so that the detected temperatures of the first temperature sensor 30 and the second temperature sensor 31 are different. The difference | S1−S2 | is larger than the detected temperature difference | S3−S4 | between the third temperature sensor 32 and the fourth temperature sensor 33.

  From the above, the absolute value of the detected temperature difference between adjacent temperature sensors below the water surface <the absolute value of the detected temperature difference between adjacent temperature sensors on the water surface <the temperature sensor on the adjacent water surface and the water surface below The relationship is the absolute value of the detected temperature difference of the temperature sensor. Therefore, as indicated by a broken line in FIG. 10, the absolute value of the detected temperature difference between the temperature sensors on the water surface is between the absolute value of the detected temperature difference between the temperature sensor on the water surface and the temperature sensor below the water surface. By setting the threshold value, it can be seen that the water surface is located between the temperature sensors whose absolute value of the detected temperature difference is equal to or greater than the threshold value.

<Embodiment 1>
Next, based on FIG.2, FIG.3, FIG.11 thru | or FIG. 15, the control method of the heating cooker 1 by Embodiment 1 of this invention is demonstrated. The present embodiment relates to a heating control method in the case where cooking is performed with boil using the heating cooker 1. When boiling noodles, leaves, root vegetables, etc., the user first presses the “boiled food” key in the automatic cooking key 16 c for adjusting the left stove 6 or the right stove 7 to select the cooking course for cooking. Thereby, since the display which designates cooking time comes out on the display part 16a, a user inputs time by boiling with the timer key 16b. Next, after putting water into the dedicated cooking container 27 and placing it on one of the left and right stoves 6, 7, when the knob 15 a is pressed, the heating unit 2 is activated, and the dedicated cooking container 27 is viewed from below. Start heating.

  Hereinafter, based on the flowchart shown in FIG. 11, the control method of the heating unit 2 by the control apparatus 19 is demonstrated. When the heating unit 2 is activated, it is first determined in step S1101 whether or not the water in the dedicated cooking container 27 is boiling. Whether or not the water in the dedicated cooking container 27 is boiling is determined based on, for example, the temperature detected by the fourth temperature sensor 33 attached to the lowest point of the outer peripheral surface of the dedicated cooking container 27. This is because the fourth temperature sensor 33 is attached to the lowest point of the container portion 28 and is therefore considered to accurately detect the water temperature regardless of the amount of water in the dedicated cooking container 27.

  When it is determined that the water in the dedicated cooking container 27 is not boiling, the dedicated cooking container 27 is heated by the maximum output of the left stove 6 or the right stove 7 (step S1102). Thereafter, when it is determined that the water in the dedicated cooking container 27 has boiled (step S1101), the process proceeds to step S1103, and the user puts a boiled ingredient into the dedicated cooking container 27 by voice and display on the display unit 16a. Is required.

  When the user puts the boiled food into the dedicated cooking container 27 and then presses the “boiled food” key again, a timer set for a time before starting cooking is started (step S1104). Thereafter, in step S1105, the water amount w in the dedicated cooking container 27 is detected based on the temperature detected by the temperature sensors 30 to 33 as described above. Here, the water amount w is detected from the water surface position obtained based on the detected temperature. In this case, the amount of the boiled food in the dedicated cooking container 27 is ignored. This is because even if the amount of the object to be heated is ignored in normal cooking, there is not much trouble in detecting the water amount w. Further, in consideration of the amount of the object to be heated in normal cooking, the amount of the object to be heated may be subtracted in advance when detecting the amount of water w.

Next, in step S1106, the high heating time Th and the low heating time Tl are calculated based on the detected water amount w in the dedicated cooking container 27. As shown in FIG. 12, the high heating time Th and the low heating time are calculated. Spill prevention heating that repeats Tl alternately is performed (step S1107).
Here, as shown in FIG. 12, the high heating time Th is a time for heating the dedicated cooking container 27 with a high output (heat amount) such as 2000 W, and the low heating time Tl is a low output (heat amount) such as 1000 W, for example. It is time to heat the dedicated cooking container 27. Here, during the high heating time Th, it boiles from the inside of the dedicated cooking container 27 and is convected by the bubbles coming out from the bottom of the dedicated cooking container 27, and the boiled material is convected in the dedicated cooking container 27. It will move. On the other hand, if an excessively high output is applied, the water level rises with a sudden rise in water temperature even in a short time, and there is a risk that the container portion 28 will spill. On the other hand, during the low heating time Tl, there is almost no boiling from the inside of the dedicated cooking container 27, and convection does not occur. If the applied output is too low, the water temperature is lowered.

  In general, when boiling noodles and root vegetables, gluten dissolves easily in water, and it is easy to stick to each other. When heated at a high output, blowout may occur. On the other hand, when the high heating time Th is switched to the low heating time Tl, the convection of the tool is caused by inertia for a while. Therefore, as disclosed in the present embodiment, the anti-spilling heating in which the high heating time Th and the low heating time Tl are alternately repeated prevents sticking of the boiled utensils in terms of avoiding the spilling from the dedicated cooking container 27. This is also a very effective heating method.

  In the present embodiment, the time distribution between the high heating time Th and the low heating time Tl is set based on the amount of water in the dedicated cooking container 27. When heating a large amount of water, even if the high heating time Th is set longer, the amount of heat given per unit water volume is small and difficult to spill, but in the case of a small amount of water, spillage occurs when the high heating time Th is lengthened. . Accordingly, when the detected water amount w is large, a longer high heating time Th1 is set (shown in FIG. 14), and when the detected water amount w is small, the high heating time Th2 is shortened (shown in FIG. 15). The cycle time Ti, which is the sum of the high heating time Th and the low heating time Tl, is always constant.

  The specific method for determining the heating times Th and Tl is to first experimentally determine the ratio of the largest high heating time Th to the low heating time Tl: Th / Tl within a range in which each water amount is not spilled beforehand. deep. From this and Th + Tl = Ti (constant), a relational expression: Th = f (w) (shown in FIG. 13) between the high heating time Th and the amount of water w in the dedicated cooking container 27 is calculated. Thereby, if the amount of water w in the dedicated cooking container 27 can be detected, it can be seen that the high heating time Th can be calculated. Moreover, the low heating time Tl is calculated | required from the relationship of Tl = Ti-Th, and the heating unit 2 performs blowing-out prevention heating based on the calculated heating time Th and Tl. Returning to the flowchart shown in FIG. 11, the spill prevention heating is continued using the heating times Th and Tl calculated based on the newly detected water amount w until the set timer expires. (Step S1108).

According to this embodiment, the control device 19 can prevent spillage from the dedicated cooking container 27 by controlling the output by the heating unit 2 based on the detected amount of water in the dedicated cooking container 27.
The heating unit 2 alternately repeats a high heating time Th for heating the dedicated cooking container 27 with a high output and a low heating time Tl for heating with a low output, and the control device 19 detects the inside of the detected dedicated cooking container 7. By setting the time distribution between the high heating time Th and the low heating time Tl based on the amount of water, the boiled utensils can be heated by convection in the dedicated cooking container 27, and spillage from the dedicated cooking container 27 is avoided. In addition, the sticking of the tool with the broom can be prevented.

<Embodiment 2>
Based on FIG. 16, the control method of the heating cooker 1 by Embodiment 2 is demonstrated. In the present embodiment, a slight change is added to the heating control of the heating unit 2 according to the first embodiment shown in FIG. In the present embodiment, after the boiled utensils are put in the dedicated cooking container 27 and the timer is started (step S1604), in step S1605, the temperature in the dedicated cooking container 27 is determined based on the temperature detected by the temperature sensors 30 to 33. It is determined whether or not the water temperature has fallen below a predetermined value. When the water temperature in the dedicated cooking container 27 falls below a predetermined value, it is considered that a large amount of water or ingredients have been added to the dedicated cooking container 27 during the heating control of the heating unit 2, and the water in the dedicated cooking container 27 is drained. In order to make it boil quickly, the heating unit 2 performs rapid heating again at the maximum output (step S1606). When the water in the dedicated cooking container 27 is low in temperature, the dedicated cooking container 27 will not blow out even if heated at the maximum output.

  After the water in the dedicated cooking container 27 has boiled again, the amount of water w in the dedicated cooking container 27 is detected and the spill prevention heating is performed again. Although it is detected by the temperature sensors 30 to 33 that the water in the dedicated cooking container 27 has boiled, even if the detection is delayed by setting the detected temperature slightly lower than the boiling temperature (100 degrees Celsius), the dedicated cooking container 27 can be prevented from being blown out.

  According to the present embodiment, when the water temperature in the dedicated cooking container 27 detected by the temperature sensors 30 to 33 decreases while the dedicated cooking container 27 is heated, the heating unit 2 is set to the maximum output and the dedicated cooking container 27 is heated. After the water is rapidly heated, the spill prevention heating based on the amount of water w in the dedicated cooking container 27 is started again. As a result, even if the user adds a large amount of water, boiled utensils, etc. in the dedicated cooking container 27 during the heating control, and the water temperature temporarily decreases, the heating is smoothly performed again without taking time. You can go back.

<Embodiment 3>
Based on FIG. 17 thru | or FIG. 19, the control method of the heating cooker 1 by Embodiment 3 of this invention is demonstrated. The present embodiment relates to a heating control method when boiled food cooking is performed using the heating cooker 1. So far, when simmering for a long time in order to perform cooking, etc., first put a large amount of water in the cooking container, adjust the output Pi of the heating unit 2, and heat it to an appropriate boiling state (a state that does not boil) Even if it is performed, the moisture evaporates and decreases by boiling for a long time, the amount of heat (output per unit liquid amount) Pu added per unit water volume increases, and the inside of the dedicated cooking container 27 is excessively boiled (Shown in FIG. 19). Thereby, it became easy to be in the state where the to-be-heated material broke down. The control method of the heating cooker 1 according to the present embodiment automatically adjusts the output to maintain the boiling state at the start of control even if the amount of water in the dedicated cooking container 27 changes due to long-time heating. Is.

  In this embodiment, the user first presses the “boiled” key in the automatic cooking key 16 c for adjusting the left stove 6 or the right stove 7. Thereby, since the display which designates cooking time comes out on the display part 16a, a user inputs heating time with the timer key 16b. Next, after putting water and an object to be heated in the dedicated cooking container 27 and placing it on one of the left and right stoves 6, 7, pressing the knob 15 a activates the heating unit 2 and starts heating. .

  Hereinafter, based on the flowchart shown in FIG. 17, the control method of the heating unit 2 by the control apparatus 19 is demonstrated. First, the user turns the knob 15a to set his / her favorite heating output Pi. The control device 19 stores the initial setting output Pi from the position of the knob 15a operated by the user (step S1701 in FIG. 17). Next, in step S1702, it is determined whether or not the water in the dedicated cooking container 27 is boiling. When it is determined that the water in the dedicated cooking container 27 is not boiling, the dedicated cooking container 27 is rapidly heated by the maximum output of the left stove 6 or the right stove 7 (step S1703).

  Thereafter, when it is determined that the water in the dedicated cooking container 27 has boiled (step S1702), the process proceeds to step S1704, and the dedicated cooking container 27 is based on the temperature detected by the temperature sensors 30 to 33 as in the first embodiment. The amount of water w is detected. Here, as in the case described above, the amount of the object to be heated in the dedicated cooking container 27 is ignored. Next, in step S1705, based on the output Pi set by the user and the detected amount of water w in the dedicated cooking container 27, the amount of heat (output) Pu (= Pi / w) applied per unit amount of water is calculated. The data is stored in the memory in the control circuit 20. At the same time, a timer is started (step S1706), and heating on the left stove 6 or the right stove 7 is started by the output Pi (step S1707).

  Then, after the water amount w is detected again (step S1708), it is determined whether or not the setting output Pi has been changed by the user's operation of the knob 15a (step S1709). If the setting output Pi is changed, the setting output Pi in the memory of the control circuit 20 is changed and stored in step S1711. Thereafter, based on the changed setting output Pi and the water amount w newly detected in step S1708, the amount of heat (output) Pu (= Pi / w) applied per unit water amount is calculated, and the memory in the control circuit 20 is stored. Change (step S1712).

  On the other hand, if it is determined in step S1709 that the setting output Pi has not been changed, the setting is made based on the heat amount Pu applied per unit water amount calculated in step S1705 and the water amount w newly detected in step S1708. The output Pi (= Pu × w) is newly calculated, and the memory of the control circuit 20 is changed (step S1710). Thereafter, by the same control, heating by the calculated output Pi is continued until the timer expires (step S1713). That is, as long as the setting output Pi is not changed by the user, the output Pi is set based on the heat amount Pu and the detected water amount w each time, with the heat amount Pu applied per unit water amount being a fixed value.

  According to the present embodiment, the control device 20 obtains the heat amount Pu applied per unit water amount based on the output Pi set by the user and the detected water amount w in the dedicated cooking container 27, and per unit water amount. By controlling the output Pi of the heating unit 2 based on the water amount w in the dedicated cooking container 27 so that the heat amount Pu of the water becomes constant, the water amount w in the dedicated cooking container 27 decreases without the user's knowledge. Even so, the object to be heated is not damaged and does not boil (shown in FIG. 18).

  Further, even if the user operates the knob 15a and changes the set output Pi during the heating control, the unit water amount based on the changed output Pi and the water amount w in the dedicated cooking container 27 at that time. The amount of heat Pu applied around is updated. Thereby, even if there is a user interruption during heating, the heating control can be performed based on the set output Pi, and it is possible to prevent the user from feeling uncomfortable.

<Embodiment 4>
Based on FIG. 20, the control method of the heating cooker 1 by Embodiment 4 is demonstrated. In the present embodiment, a slight change is added to the heating control of the heating unit 2 according to the third embodiment shown in FIG. In the present embodiment, when the timer starts after the water in the dedicated cooking container 27 boils (step S2006), the water temperature in the dedicated cooking container 27 is determined based on the temperature detected by the temperature sensors 30 to 33 in step S2007. It is determined whether or not has fallen below a predetermined value. When the water temperature in the dedicated cooking container 27 falls below a predetermined value, it is considered that a large amount of water or an object to be heated has been added to the dedicated cooking container 27 during the heating control of the control unit 2. In order to quickly boil the water, the heating unit 2 again rapidly heats with the maximum output (step S2008). When the water in the special cooking container 27 is low temperature, even if it is heated rapidly with the maximum output, it does not boil immediately and convection does not occur, so that the heated object does not boil.

  After the water in the dedicated cooking container 27 has boiled again, the set output Pi and the amount of water w in the dedicated cooking container 27 are detected, and the boiled food is cooked again. As in the second embodiment, it is detected by the temperature sensors 30 to 33 that the water in the dedicated cooking container 27 has boiled, but it is detected by setting the detected temperature slightly lower than the boiling temperature (100 ° C.). Even if the time is delayed, the object to be heated in the dedicated cooking container 27 can be prevented from boiling.

  According to the present embodiment, when the water temperature in the dedicated cooking container 27 detected by the temperature sensors 30 to 33 decreases while the dedicated cooking container 27 is heated, the heating unit 2 is set to the maximum output and the dedicated cooking container 27 is heated. After the food is rapidly heated, the user adds a large amount of water, an object to be heated, etc. in the dedicated cooking container 27 during the heating control by starting the boiled cooking heating based on the amount of water w in the dedicated cooking container 27 again. Thus, even if the water temperature is temporarily lowered, it is possible to smoothly return to the boiled cooking heating again without taking time.

<Embodiment 5>
Based on FIG. 21 thru | or FIG. 24, the control method of the heating cooker 1 by Embodiment 5 is demonstrated. In the present embodiment, when the water surface in the dedicated cooking container 27 is above the first temperature sensor 30 (shown in FIG. 21), the amount of water w cannot be accurately detected even if water is added beyond this, so heating The heating by the unit 2 is stopped, and an alarm is sounded to notify the user that heating is not possible. Similarly, when the water surface in the dedicated cooking container 27 is below the fourth temperature sensor 33 (shown in FIG. 23), the water amount w cannot be accurately detected even if the water is further reduced. Stop the heating and sound an alarm to inform the user that heating is not possible.

  As shown in FIG. 22, the fact that the water surface in the dedicated cooking container 27 is above the first temperature sensor 30 means that the temperature detection values by all the temperature sensors 30 to 33 are above a predetermined threshold, And the detected value is detected because the detected value becomes higher as the detected temperature S1 of the first temperature sensor 30 having the highest value is the lowest and the mounting position is lowered. This is because the bottom of the dedicated cooking container 27 is heated in the heated state, so that the dedicated cooking container 27 and water are also heated from the lower part, and the temperature becomes lower toward the upper part far from the heating part.

  Further, as shown in FIG. 24, the fact that the water surface in the dedicated cooking container 27 is below the fourth temperature sensor 33 means that the temperature detection values by all the temperature sensors 30 to 33 are below a predetermined threshold value. In addition, the detected value is detected because the detected value becomes higher as the detected temperature S1 of the first temperature sensor 30 with the lowest value is the lowest and the mounting position becomes lower. This is because the temperature sensors 30 to 33 cannot detect the water temperature in the dedicated cooking container 27 during heating because none of the temperature sensors 30 to 33 is immersed in the water in the dedicated cooking container 27.

  According to the present embodiment, when the water level in the dedicated cooking container 27 is above or below the temperature sensors 30 to 33 and the amount of water in the dedicated cooking container 27 cannot be accurately detected, the heating unit 2 While the heating of the dedicated cooking container 27 is stopped, the user is notified that the heating has been stopped. For this reason, although the amount of water in the dedicated cooking container 27 cannot be detected, it is possible to prevent the user from performing cooking and to prompt the user to make the amount of water appropriate.

<Other embodiments>
The present invention is not limited to the above-described embodiments, and can be modified or expanded as follows.
The present invention is applicable not only to IH cookers but also to gas table cookers and the like.
The heating method disclosed in the first embodiment of the present invention that alternately executes the high heating time and the low heating time is applied to the heating control for making the heat amount Pu applied per unit water amount constant in the third embodiment. It is possible.

  The number of temperature sensors attached to the cooking container does not necessarily have to be four, but five or more may be provided if the installation space and cost allow, and if the detection accuracy is acceptable, no more than three. Also good.

  Instead of attaching multiple contact-type temperature sensors to the cooking container, use a non-contact type infrared temperature sensor in multiple packages to detect the temperature distribution in the height direction without contact. You may do it. In other words, in the case of a contact-type temperature sensor, it is necessary to attach the cooking container to the cooking container. Therefore, the cooking container needs to be structured so that it can be attached. Can use anything.

  Various methods are conceivable as a method of outputting the output of the temperature sensor to the cooking device. For example, a temperature sensor and a heating cooker may be connected by wire to transmit temperature information directly. Moreover, you may make it send by radio | wireless communication, In this case, it is not necessary to limit the direction of the handle part of a special cooking container, and usability becomes favorable.

Sectional drawing which shows the structure of the exclusive cooking container in one Example of this invention. Front perspective view of cooking device The enlarged front view of the operation part shown in FIG. Block diagram showing the electrical configuration of the cooking device Schematic of the dedicated cooking container shown at the full water surface position The figure which shows the change of the detection temperature of the temperature sensor in the full water surface position Fig. 5 equivalent diagram showing half the water surface position Fig. 6 equivalent diagram showing half the water surface position The figure which shows the change of the detection temperature difference of the adjacent temperature sensor in the full water surface position Fig. 9 equivalent diagram showing half the water surface position The flowchart which showed the control method of the heating cooker by Embodiment 1. Time chart showing the heating method shown in FIG. Graph showing the relationship between the amount of water in the cooking container and the high heating time Time chart showing the heating method when the amount of water in the cooking container is large Time chart showing the heating method when the amount of water in the cooking container is small The flowchart which showed the control method of the heating cooker by Embodiment 2. The flowchart which showed the control method of the heating cooker by Embodiment 3. The time chart which showed the relationship between the amount of water at the time of performing the heating method shown in FIG. 17, and an output Time chart showing the relationship between water volume and output when the conventional heating method is executed The flowchart which showed the control method of the heating cooker by Embodiment 4. Sectional drawing which showed the state in which the water surface in a cooking vessel is above the highest temperature sensor The graph which showed the detected value of each temperature sensor in the state shown in FIG. Sectional drawing which showed the state in which the water surface in a cooking vessel is below the lowest temperature sensor The graph which showed the detected value of each temperature sensor in the state shown in FIG.

Explanation of symbols

  In the drawings, 1 is a heating cooker, 6 and 7 are stoves (heating means), 19 is a control device (output control means, liquid amount detecting means), 27 is a dedicated cooking container (cooking container), and 30 to 33 are temperature sensors. (Liquid quantity detection means, container temperature detection means), w is the amount of water in the dedicated cooking container (liquid quantity in the cooking container), Th is the high heating time, Tl is the low heating time, Pi is the set output, and Pu is the unit The amount of heat applied per amount of water (output added per unit liquid amount) is shown.

Claims (5)

Heating means for heating the cooking container from below;
Output control means for adjusting the output by the heating means according to the selected cooking course;
Liquid amount detecting means for detecting the amount of liquid in the cooking container,
The said output control means controls the output by the said heating means based on the liquid quantity in the said cooking container detected by the said liquid quantity detection means, The heating cooker characterized by the above-mentioned.   The heating means alternately repeats a high heating time for heating the cooking container at a high output and a low heating time for heating at a low output, and the output control means is based on the detected amount of liquid in the cooking container. The heating cooker according to claim 1, wherein a time distribution between the high heating time and the low heating time is set.   The output control means obtains the amount of heat applied per unit liquid amount based on the output set by the user and the detected liquid amount in the cooking container, and makes the heat amount per unit liquid amount constant. The cooking device according to claim 1, wherein the output of the heating means is controlled based on the amount of liquid in the cooking container.   A container temperature detection means for detecting the liquid temperature in the cooking container is provided, and the output control means reduces the liquid temperature in the cooking container detected by the container temperature detection means while heating the cooking container. In this case, after heating the liquid in the cooking container rapidly by increasing the output of the heating means, heating in the cooking container based on the amount of liquid in the cooking container is started again. The cooking device according to any one of claims 1 to 3. The liquid amount detection means is attached to the outer peripheral surface of the cooking container, detects temperatures of a plurality of different detection points in the height direction of the outer peripheral surface, and based on the detected temperatures, the liquid in the cooking container is detected. To determine the surface position,
When the liquid level in the cooking vessel cannot be accurately detected because the liquid level in the cooking vessel is above or below the liquid level detection unit, the output control unit uses the heating unit. The heating cooker according to any one of claims 1 to 4, wherein heating of the cooking container is stopped and reporting that the heating is stopped.

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