CN101334178A - Heating cooker - Google Patents
Heating cooker Download PDFInfo
- Publication number
- CN101334178A CN101334178A CNA2008100996708A CN200810099670A CN101334178A CN 101334178 A CN101334178 A CN 101334178A CN A2008100996708 A CNA2008100996708 A CN A2008100996708A CN 200810099670 A CN200810099670 A CN 200810099670A CN 101334178 A CN101334178 A CN 101334178A
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- China
- Prior art keywords
- temperature
- water storage
- storage portion
- steam
- cooking
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/10—Tops, e.g. hot plates; Rings
- F24C15/102—Tops, e.g. hot plates; Rings electrically heated
- F24C15/105—Constructive details concerning the regulation of the temperature
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
- A47J27/16—Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C13/00—Stoves or ranges with additional provisions for heating water
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
- F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
- F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat
Abstract
Provided is a heating cooker for nicely controlling the amount of generated vapor and the cooking temperature being desirable given temperature. When the given temperature of a cooking chamber (12) is low, the temperature of the water storage part (21) is controlled by a heating part. The amount of vapor generated in the water storage part (21) depends on the temperature of the water storage part (21). Through controlling the temperature of the water storage part (21), the amount of vapor generated in the water storage part (21) is controlled nicely and fast. The amount of vapor supplied to the cooking chamber (12) is controlled nicely and fast, the temperature of the cooking chamber (12) is nicely kept at a specified given temperature.
Description
Technical field
The present invention relates to heating device, relate in particular to heating device with the cooking function of being undertaken by steam.
Background technology
In the past, provide the cooking that carries out except by electric heater (electric fire) or magnetron (magnetron), can also carry out the heating device of the cooking that undertaken by steam.It is disclosed to open 2005-308315 communique (below be called patent documentation 1) for the steam of cooking such as spy, is to produce by near the water storage portion that water storage is set at cooking room or it, the water ebuillition of heated that will be stored in this water storage portion.In addition, in patent documentation 1, the generation of steam was compared, changed based on its result to the actual temperature that will set in cook temperature and the cooking room structure and method are disclosed.
But according to cooking menu (cooking menu), the temperature maintenance with cooking room is to cook below 100 ℃ sometimes.For example make bread dough (bread dough) when fermentation, cook temperature is maintained in 30 ℃ to 35 ℃ the scope.In addition, when for example liquid pudding raw material (pudding raw material) etc. being steamed into pudding, cook temperature is maintained about 80 ℃.And then, well-known in recent years, by cook temperature being maintained in 40 ℃ to 45 ℃ the scope, the vitamin C (vitamin C) in the food is increased.
In patent documentation 1 disclosed heating device, want that it is difficulty very that actual temperature with cooking room is maintained desirable design temperature closely.This is because the temperature of the water that is stored in water storage portion is promptly changed.The amount of the steam that produces from water storage portion exists with ... the temperature of the water that is stored in water storage portion.Therefore, if it is not rapid to be stored in the variations in temperature of water of water storage portion, then can not critically control the amount of the steam of generation.That is, when making the water boiling that is stored in water storage portion merely, in patent documentation 1 disclosed heating device, can not accurately control the amount of producing the steam of water from water storage portion, its result wants accurate control to cook very difficulty of precision.
For example, when cook temperature being risen, the temperature of the water that is stored in water storage portion is risen in the generation increase that makes steam.In addition, the rate of climb of water temperature is by specific heat of water and the employed energy of heating (energy) decision.But, because specific heat of water is big and electric power that can consume in household electrical appliance products such as heating device has individual limit, so can not make the rate of climb of water temperature fast especially.On the other hand, when the generation that makes steam reduces, the water temperature of the water that is stored in water storage portion is descended rapidly.But because specific heat of water is bigger, so the suppression ratio of water temperature is slower, can not make the decrease speed of water temperature fast especially this moment too.
As mentioned above, in installing, when producing steam by the water ebuillition of heated with water storage portion, the response of the control of the generation of operation steam is relatively poor in the past.Therefore, even want to make cook temperature consistent with desirable setting value by the generation of control steam, the steam vapour amount of generation can not promptly change, and its result has the problem that changes significantly up and down of cook temperature in setting value.
Summary of the invention
The present invention finished in view of the problems referred to above of being had of device in the past, and its purpose is to provide a kind of amount of the steam that is produced by control critically, cook temperature critically is controlled to be the heating device of desirable design temperature.
In order to reach above-mentioned purpose, heating device of the present invention is characterized in that, comprising: casing, and the cooking room that gratin is cooked is taken in its formation; The cook temperature setting device, it sets the cook temperature of the described gratin of cooking; The actual temperature checkout gear, it detects the actual temperature in the described cooking room; The steam feedway, it has the water storage portion of water storage, to the supply portion of described water storage portion make-up water and the heating part of heating described water storage portion, generate steam by heat described water storage portion by described heating part, the steam that generates is supplied with to described cooking room; And control part, it will be compared by detected actual temperature of described actual temperature checkout gear and described design temperature, and the mode that becomes described design temperature with described actual temperature according to its difference is controlled the temperature of described water storage portion.
Described control part is controlled the temperature of water storage portion.The amount of the steam that produces in water storage portion changes according to the temperature of water storage portion.Therefore, by the temperature of control water storage portion, the amount of the steam of supplying with to cooking room is promptly controlled.Therefore, can critically control the amount of the steam of generation, can be rapidly and critically cook temperature is controlled to be desirable design temperature.
Description of drawings
Fig. 1 is the ideograph of the related heating device of expression an embodiment of the invention.
Fig. 2 is the block diagram of the electrical structure of the related heating device of expression an embodiment of the invention.
Fig. 3 is the figure of the relation of expression steam generation and cook temperature.
Fig. 4 is the figure of the relation of the temperature of expression water storage portion and steam generation.
Fig. 5 is the figure of the relation of expression boiling rate of time per unit and steam generation.
Fig. 6 is the temperature controlled figure of explanation design temperature vicinity.
When the variation explanation temperature that Fig. 7 is based on the boiling rate of time per unit rises and the temperature controlled figure of temperature stabilization when keeping.
Fig. 8 is the ideograph of the structure of steam feedway in the related heating device of expression an embodiment of the invention.
Fig. 9 is the expression design temperature and the figure of relation of the amount of the water that is stored in water storage portion.
When the variation explanation temperature that Figure 10 is based on the amount of the water that is stored in water storage portion rises and the temperature controlled figure of temperature stabilization when keeping.
Figure 11 is expression from the figure of the relation that begins to heat the elapsed time counted and actual temperature.
Figure 12 (A) is expression from beginning to heat the figure of elapsed time of counting and the relation of actual temperature, and Figure 12 (B) is the figure that represents from the relation that begins to heat the elapsed time counted and steam quantity delivered.
Figure 13 is the ideograph that the related heating device of an embodiment of the invention is provided with cooling fan.
Figure 14 is the line chart based on experimental data of the relation of the expression vitamin C amount of spinach and various cook temperatures.
Figure 15 is the related heating device variation of an embodiment of the invention.
Figure 16 is the related heating device variation of an embodiment of the invention.
Symbol description
In the accompanying drawings, 10 expression heating devices, 11 expression casings, 12 expression cooking rooms, 15 expression temperature sensors (cooking room temperature-detecting device), 16 expression cooling fans (cooling device), 20 expression steam feedwaies (steam feedway), 21 expression water storage portions, 22 expression supply portions, 23 expression heating parts, 25 expression preheating parts, 26 expression feed-tanks (supply portion), 27 expression feed pumps (supply portion), 28 expression feed pipes (supply portion), 30 expression control parts, 31 expression operating portions.
The specific embodiment
Below, an embodiment to heating device involved in the present invention describes based on accompanying drawing.
An embodiment of heating device involved in the present invention is illustrated among Fig. 1.Fig. 1 is the ideograph of structure of the major part of expression heating device.In addition, in order to make explanation easily, in Fig. 1, be arranged on known outer dress members such as door on the front and action button (manual operation button) and omit.
When driving circulating fan 14, the air of cooking room 12 is circulating in cooking room 12 by one side near the heater 13 on one side.Thus, to heater 13 energisings the time, the air of cooking room 12 is by heater 13 heating, and cooking room 12 also is heated.On the other hand, not to heater 13 energisings the time, the air of cooking room 12 is not by heater 13 circulation in cooking room 12 heatedly.
Heating part 23 is set in the water storage portion 21.Water storage portion 21 forms container-like by aluminium die casting (aluminiumdie-cast) etc., the heater that constitutes heating part 23 is installed.Therefore, by switching on to heating part 23, the water that is stored in water storage portion 21 is heated.Thus, generate steam in water storage portion 21.The steam that generates is supplied with from the diapire side direction cooking room 12 of casing 11.
In addition, heating device 10 also can be made as except above-mentioned heater, also possess for example structure of the planar heater of magnetron, barbecue (grill) usefulness.Magnetron is set at the outside of the casing 11 that forms cooking room 12, produces high frequency.The high frequency that produces by magnetron by waveguide pipe for example from diapire side direction cooking room 12 irradiations of casing 11.In addition, planar heater is set at the roof side of the casing 11 that forms cooking room 12, produces electromagnetic waves such as infrared ray.The electromagnetic wave that is produced by heater is from roof side direction cooking room 12 irradiations of for example casing 11.
Next, based on Fig. 2 the major part of the electrical structure of heating device 10 is described.In addition, the electrical structure that the special expression of Fig. 2 is associated with steam feedway 20, for example magnetron, roast with other the incomplete structure of heater such as heater.CPU), RAM (Random Access Memory: random access memory) and ROM (Read Only Memory: microcomputer read-only storage) (microcomputer) and constituting the control part 30 of the integral body of control heating device 10 is to have CPU (Central Processing Unit:.Control part 30 is according to the each several part that is stored in control program (control program) the control heating device 10 among the ROM.Specifically, the operation input that control part 30 is implemented selectively based on the operating portion 31 that is arranged on the outside of casing 11 from for example button (key), switch (switch) etc. is according to predefined cooking menu control heating device 10 integral body.Therefore, importing in control part 30 has: the various input signals that produce by the operation of the button of operating portion 31, switch etc., and from the temperature detection signal of temperature sensor 15, and from the temperature detection signal of thermistor 24 etc.In addition, control part 30 has the design temperature of cooking room 12 by the operation input of operating portion 31.That is, the user is by the operating portion 31 input cooking menus of operation as the cook temperature setting device.Control part 30 sets up the cook temperature that is suitable for this cooking menu surely based on the dishes via operating portion 31 inputs.
On the other hand, at the outlet side of control part 30, be connected with feed pump 27, heating part 23, preheating part 25 and the heater 13 etc. of circulating fan 14, supply portion 22.These circulating fans 14, feed pump 27, heating part 23, preheating part 25 and heater 13 are respectively via not shown drive circuit etc. and by control part 30 controls.
Next, the action to the heating device 10 of said structure describes.
In this heating device 10, as general using method, control part 30 can be based on the setting operations such as cooking menu of operating portion 31, carry out the high-frequency heating cooking of being undertaken by not shown magnetron selectively or utilize the photothermal cooking that produces with heater by the not shown barbecue that is arranged on the roof side, and by the heater 13 of the hot blast that generates circulation and the hot-blast stove cooking (hot-air oven cooking) that circulating fan 14 carries out etc.At this moment, control part 30 is controlled to be the design temperature of programming in advance based on the actual temperature by temperature sensor 15 detected cooking rooms 12 with cooking room 12.Thus, implement to be accommodated in the cooking of the food in the cooking room 12.
The heating device 10 of present embodiment as heater, can use other heater to carry out the cooking of various cooking menus with this steam feedway 20 or merging separately steam feedway 20 thus.Specifically, steam feedway 20 by independent use heating device 10 or merge the heater that uses other, not only can for example carry out " chicken is according to burning (teriyakichicken) ", " hamburger (hamburger) ", " Japanese teacup steams (pot-steamedhotchpotch) " reaches the cookings such as " rice (boiled rice); the heating of pork pies (steamed meat bun) etc. ", can also be suitable for " pudding " and " can expect the ascorbic increase of vegetables etc. the cooking (below, be called " vitamin C increases the cooking (vitamin C growthcooking) ".) " etc. the steam cooking (steam cooking) of menu.
Here, control part 30 is according to the cooking menu that sets or select, and can distinguish control example as the temperature (being equivalent to cook temperature) of cooking room 12 being set than the cooking menu (steam cookingmenu) 100 ℃ of higher high temperature modes of boiling point (high-temperature operation mode) of water under and being set at cooking menu under the low temperature mode (low-temperature operation mode) below this boiling point.For example in above-mentioned cooking menu, " chicken is according to burning " and steam cooking menus such as " hamburgers " are carried out under the steam cooking pattern of the cook temperature high temperature higher than the boiling point of water.On the other hand, it is steam cooking pattern (the steam cooking mode) execution down of the low temperature below the boiling point of water at cook temperature that " Japanese teacup steaming ", " heating of rice, pork pies etc. ", " pudding " and " vitamin C increases the cooking " are waited the steam cooking menu.
When carrying out the cooking, before cooking beginning, in cooking room 12, take in desirable food, set or the condition of the cooking of selecting to be undertaken etc. by operating portion 31 by steam.The signal that control part 30 passes through to be imported from operating portion 31, based on predefined programme-control cooking.Specifically, when the beginning cooking, control part 30 is based on the cooking menu that sets or select, the inputs relevant with condition enactment such as weight of food, judgement be set or the cooking menu selected in employed design temperature be water than the high high-temperature cooking of the boiling point of water or design temperature boiling point below the low temperature cooking.
For example, when setting or select the cooking menu of " chicken is according to burning ", this cooking menu is classified as high-temperature cooking.Therefore, control part 30 specified rotations drive circulating fan 14, supply with the air that is heated by heater 13 to cooking room 12.Thus, in cooking room 12, carry out the circulation of hot blast.In addition, when setting or select the cooking menu of " chicken is according to burning ",, carry out so-called steam cooking from the so-called overheated steam that steam feedway 20 is supplied with more than the saturation temperature to cooking room 12.
Specifically, control part 30 is heated to water storage portion 21 for example about 120 ℃ by heating part 23 thus to heating part 23 energisings.When control part 30 arrives 120 ℃ in the temperature that is detected water storage portion 21 by thermistor 24, drive the feed pump 27 of supply portion 22.Thus, supply with a spot of water to water storage portion 21 from feed-tank 26 off and on via feed pipe 28.The water that supplies to the water storage portion 21 that is heated to be high temperature is heated and evaporates, and 100 ℃ steam is supplied to cooking room 12.Cooking room 12 carries out the circulation of hot blast as mentioned above.Therefore, steam circulates with this hot blast, is heated repeatedly by heater 13.Its result, the steam of cooking room 12 is generated as and is heated to the above overheated steam of saturation temperature.Control part 30 is maintained design temperature based on the actual temperature by temperature sensor 15 detected cooking rooms 12 with cooking room 12.Thus, carry out the cooking that is undertaken by overheated steam.
On the other hand, setting or selecting under the situation of for example " pudding ", " vitamin C increases the cooking " menu etc., these cooking menus are classified as the low temperature cooking.Therefore, control part 30 drives circulating fan 14 with the speed rotation lower than specified rotation, will close (turn-off) to the energising of heater 13.Thereby control part 30 is supplied with to cooking room 12 by the steam of steam feedway 20 generation low temperature.
For the generation that cooking room 12 is controlled to be the needed steam of design temperature as shown in Figure 3, exist with ... the temperature that is in stable state of cooking room 12.For example, it is high more that the design temperature of cooking room 12 becomes, and heating device 10 becomes big more with the difference of outside air temperature, and cooking room 12 is easy more to be cooled.Therefore, for cooking room 12 is maintained design temperature, need the heat of more steam.Therefore, determine the generation of needed steam, the generation of steam is changed, thus cooking room 12 is controlled to be this design temperature according to design temperature by design temperature.
Here, the generation of steam is by the temperature control of water storage portion 21.If it is identical to be stored in the surface area of water of water storage portion 21, then as shown in Figure 4, the temperature of water storage portion 21 is high more, and the generation of steam increases more.Here, the temperature of so-called water storage portion 21 means the temperature of the water that is stored in water storage portion 21, also can be by the thermistor 24 detected temperature that are accommodated in the cooking-vessel of water storage portion 21.In addition, also can be the temperature that is stored in the water of water storage portion 21.When the water of water storage portion 21 is in fluidized state, produce 100 ℃ steam.Like this, be controlled to be the temperature of regulation, can control the amount of the steam that produces from water storage portion 21 by temperature with water storage portion 21.Along with design temperature from for example 80 ℃ to 40 ℃ of declines, the temperature of water storage portion 21 also from for example 95 ℃ to 85 ℃ of declines.Thus, can supply with the steam of the amount that adapts with various design temperatures, the temperature maintenance with cooking room 12 is certain easily.The generation maximum of steam when the temperature maintenance with water storage portion 21 is 100 ℃, by the temperature that makes water storage portion 21 drop to gradually 95 ℃, 90 ℃ ..., the generation of steam descends.In addition, when the temperature with water storage portion 21 is made as less than 100 ℃, compare during with boiling, the generation of steam descends gradually.Therefore, in order to ensure needed steam vapour amount, the temperature that also can for example continue 2 seconds water storage portion 21 be under 100 ℃ boiling, then continue 5 seconds less than 100 ℃ non-boiling, like this fluidized state and non-boiling state are cut apart in time and carried out repeatedly, control the generation of steam thus.
But if the temperature in the set place of heating device 10, as the amount of heat absorption difference of the food of cooking object, even then design temperature is identical, needed heat also changes.Therefore, change sometimes for the optimal temperature of generation with the needed water storage of the corresponding steam vapour amount of design temperature portion 21.Therefore, control part 30 poor based on by the actual temperature of temperature sensor 15 detected cooking rooms 12 and design temperature adjusted the temperature of water storage portion 21.The temperature of water storage portion 21 as shown in Figure 6, the boiling rate of the time per unit by making water storage portion 21 is controlled.For example, be made as when continuing boiling in 2 seconds and continuing the combination of 4 seconds non-boilings in the temperature controlled optimum setting value of the water storage portion 21 that sets according to design temperature, if the actual temperature of cooking room 12 is lower than design temperature, then boiling time is extended to more than 2 seconds or and shorten to below 4 seconds, the generation of steam is increased the non-boiling time.On the other hand, if the actual temperature of cooking room 12 is than design temperature height under this condition, then boiling time is shortened to below 2 seconds or, the generation of steam is reduced more than the non-boiling time lengthening to 4 second.Like this, control part 30 changes by the boiling rate that makes water storage portion 21, according to actual temperature cooking room 12 critically is controlled to be design temperature.
In addition, when room temperature rose to desirable design temperature, the control of the temperature of cooking room 12 was divided into the temperature that rises to design temperature from room temperature when rising and the temperature stabilization that maintains design temperature when keeping in the temperature that makes cooking room 12.Control part 30 as shown in Figure 7, when temperature rises in, improve the boiling rate of water storage portion 21 and the steam vapour amount of supplying with to cooking room 12 increased, promote the rising of the temperature of cooking room 12.Then, along with the actual temperature of cooking room 12 near design temperature, make the variations in temperature of water storage portion 21 with its actual temperature stabilization in the mode of design temperature, the boiling rate of water storage portion 21 is slowly descended and the generation of steam is reduced.And then, when control part 30 arrives design temperature in the actual temperature of cooking room 12, as the above-mentioned design temperature that cooking room 12 is maintained regulation shown in Figure 6.In addition, the generation that can make steam also can make its reduction with certain rate of change continuously with along with the actual temperature of cooking room 12 reduces near design temperature, its rate of change slower mode that becomes.In addition, when temperature rises in, cannot be only carry out the heating of cooking room 12 by supply from the steam of steam feedway 20, also can be made as for example complementaryly to heater 13 energisings, promote the structure of the heating of cooking room 12.
The amount of the steam that produces not only can change by the boiling rate that makes water storage portion 21 as mentioned above to be controlled, and also can control by the quantitative changeization that makes the water that is stored in water storage portion 21.If the energy of the heating part 23 of supply water storage portion 21 is identical, then owing to be stored in the amount of the water of water storage portion 21, the needed time of the variations in temperature of water changes.For example when the amount of the water that is stored in water storage portion 21 reduced, the rising of the temperature of water or the needed time that descends shortened, and promptly variation of temperature speed becomes big.On the other hand, when the amount of the water that is stored in water storage portion 21 increased, the rising of the temperature of water or the needed time that descends were elongated, and promptly variation of temperature speed diminishes.Therefore, when the amount of the water that is stored in water storage portion 21 reduced, the steam vapour amount that produces in the short time increased, and relative therewith, when the amount of the water that is stored in water storage portion 21 increased, the increase of the steam vapour amount that is produced needed the time.
In addition, tilt with respect to horizontal direction by for example bottom of water storage portion 21 and the heating part 23 of making shown in Figure 8, the surface area that is stored in the water of water storage portion 21 is the area change of evaporating surface.Specifically, when the amount of the water that stores shown in Fig. 8 (A) reduced, the surface area of the water of storage diminished, and when the amount of the water that stores shown in Fig. 8 (B) increased, it is big that the surface area of the water of storage becomes.Therefore, reduce in the amount of the water that is stored in water storage portion 21, when surface area diminishes, the amount of the steam of generation increases, and increases in the amount of the water that is stored in water storage portion 21, when surface area becomes big, and the amount of the steam of generation reduces.
By controlling the amount of the water that is stored in water storage portion 21 as mentioned above like that, the generation of steam and the pace of change of generation are controlled.Therefore, as shown in Figure 9, control part 30 is controlled the amount of the water that is stored in water storage portion 21 according to design temperature.In addition, design temperature can be set ladder ground as shown in Figure 9 for the relation of the amount of the water that is stored in water storage portion 21 and change, and also can set continuous variation for.In addition, the shape of water storage portion 21 shown in Figure 8 is an example, for example also can be made as such structure: by at random setting the shape of water storage portion 21, the area of evaporating surface is owing to the liquid level position of water storage portion 21 changes.
And then control part 30 also can be as mentioned above, when temperature rises and temperature stabilization change the amount of the water that is stored in water storage portion 21 when keeping.Specifically, as shown in figure 10, when temperature rises in, increase being stored in the amount of water of water storage portion 21 and the steam vapour amount of supplying with to cooking room 12, promote the rising of the temperature of cooking room 12.Then, along with near design temperature, making the amount of the water that is stored in water storage portion 21 with its actual temperature stabilization in the mode of design temperature is that the generation of steam reduces steppedly.In addition, the amount that is stored in the water of water storage portion 21 can also can reduce with certain rate of change continuously along with slowly reducing near design temperature.Reduce by the amount that makes the water that is stored in water storage portion 21 under the temperature near design temperature, the generation speed of the generation of steam and steam is more critically controlled.Thus, under the situation of present embodiment, near design temperature, the variation of the actual temperature of cooking room 12 is promptly pulsed to compare with example in the past and is reduced as shown in figure 11.
By producing steam from water storage portion 21, the amount that is stored in the water of water storage portion 21 reduces.Therefore, control part 30 is in order to keep the steam vapour amount to the regulation of cooking room 12 supplies from water storage portion 21, and the amount of the water that subtend water storage portion 21 supplies with is controlled.Control part 30 based on working time of feed pump 27 promptly to the time of feed pump 27 energisings, detect the amount of the water of supplying with to water storage portion 21 from feed-tank 26.In addition, also can be made as such structure: water sensor (water volumesensor) is set in water storage portion 21, and control part 30 detects the amount of the water of water storage portion 21 from the output signal of water sensor.
The water of supplying with to water storage portion 21 from feed-tank 26 is usually by preheating part 25 preheatings like this.The water that preheating part 25 will be stored in feed-tank 26 with the temperature near room temperature is heated to the temperature of water storage portion 21.The water that is stored in feed-tank 26 is roughly room temperature, and temperature is lower than water storage portion 21.Therefore, if the water of feed-tank 26 is directly supplied with water storage portion 21, the temperature that then has water storage portion 21 descends, hinder the danger of control of the precision of the steam vapour amount that produces from water storage portion 21.Therefore, preheating part 25 water that will supply with water storage portion 21 is heated to the temperature near water storage portion 21.Thus, even supply with water from feed-tank 26 to water storage portion 21, the variations in temperature of water storage portion 21 also can reduce.In addition, control part 30 also can be controlled temperature by the water of preheating part 25 heating based on the difference of the design temperature of cooking room 12 or design temperature and actual temperature.By the temperature of such control, can more critically control the temperature of cooking room 12 based on design temperature and actual temperature by the water of preheating part 25 heating.
On the other hand, as Fig. 7 and shown in Figure 10, the state of temperature of cooking room 12 is divided into temperature when rising and temperature stabilization when controlling when keeping, shown in Figure 12 (A), it is corresponding with heat time heating time when temperature rises, the actual temperature of cooking room 12 rises to design temperature, relative therewith, when temperature stabilization is kept and heat time heating time irrelevant, the actual temperature of cooking room 12 roughly is maintained necessarily at design temperature.Therefore, shown in Figure 12 (B), needed steam vapour amount when rising with respect to temperature, needed steam vapour amount reduced when temperature stabilization was kept.Like this, arrive design temperature in the actual temperature of cooking room 12, when when temperature rises, transferring to temperature stabilization and keeping in, needed steam vapour amount changes significantly.
As above-mentioned Fig. 4 was illustrated, the amount of the steam that produces in water storage portion 21 was owing to the temperature of water storage portion 21 changes.Therefore, thereby because when needed steam vapour amount reduces when transferring to temperature stabilization keeping when temperature rises, needed steam vapour amount decline when the temperature of water storage portion 21 is kept according to temperature stabilization.But, because specific heat of water is big and store than relatively large water in water storage portion 21 when temperature rises, so if only stop energising to heating part 23, then the decrease of temperature of water storage portion 21 is slower.
Therefore, in the present embodiment, when when temperature rises, transferring to temperature stabilization and keep in, Yi Bian control part 30 stops the energising to preheating part 25, Yi Bian supply with water to water storage portion 21 from feed-tank 26.Thus, the water of supplying with to water storage portion 21 from feed-tank 26 be can't help preheating part 25 heating, with near the temperature the temperature of water storage portion 21 is compared the room temperature that is in low temperature.At this moment, control part 30 also can further promote the decrease of temperature of water storage portion 21 with increasing than many usually by feed pump 27 to the amount of the water of water storage portion 21 supplies.
Like this, on one side by when temperature rises and temperature stabilization will stop, making the confluent of supplying with by feed pump 27 to increase on one side by the heating that preheating part 25 carries out between when keeping, can be than near the water water storage portion 21 supply room temperatures more usually.Its result, the temperature of water storage portion 21 promptly descends.Thus, when when temperature rises, transferring to temperature stabilization and keep in, the temperature of water storage portion 21 promptly descends, the steam vapour amount that is produced by water storage portion 21 promptly reduces.Therefore, the temperature of cooking room 12 critically is maintained design temperature.
And then, in the present embodiment, also can be provided as the cooling fan (cooling fan) 16 of the cooling device of cooling casing 11 as shown in figure 13.Cooling fan 16 is to the outer wall air-supply of the casing 11 that forms cooking room 12, with casing 11 coolings.Thus, the cooking room 12 that casing 11 forms is cooled, and temperature descends.Cooling fan 16 is connected in control part shown in Figure 2 30 via not shown cooling fan drive circuit.Thus, control part 30 is opened the driving of cooling fan 16 (turn-on) or is closed (turn-off) based on for example design temperature.
For example as " vitamin C increase cooking " menu etc., be controlled to be below 100 ℃ in temperature, during especially near the temperature of room temperature with cooking room 12, the temperature of cooking room 12 and the difference of room temperature diminish.Therefore, as long as supply with a spot of steam from steam feedway 20 to cooking room 12, the temperature of cooking room 12 just reaches design temperature.Its result is difficult to supply with a large amount of steam to cooking room 12, has the danger that hinders the temperature stabilization control of using the bigger steam of specific heat.On the other hand, with being reduced to purpose and importing the extraneous air of room temperature of the temperature of cooking room 12 time, near and place away from the place of the extraneous air introduction part of cooking room 12 between can produce temperature difference, the amount of the steam of cooking room 12 descends.Its result as mentioned above, has the danger that hinders the temperature stabilization control of using the bigger steam of specific heat.
Therefore, in the present embodiment, will form casing 11 coolings of cooking room 12 by cooling fan 16.Thus, the outside that forms the casing 11 of cooking room 12 is cooled off by the extraneous gas of coming from cooling fan 16 conveyings.Therefore, promoted the heat radiation carried out from casing 11, the temperature of cooking room 12 descends easily.Because the temperature of cooking room 12 descends, can increase from the steam vapour amount that steam feedway 20 is supplied with to cooking room 12.Its result, the density of steam rises, and can carry out the stable temperature control of cooking room 12.In addition, cooling device is not limited to cooling fan 16, also can use for example Peltier element, cold-producing medium etc.
As mentioned above, especially as described in " vitamin C increase cooking " menu, under the temperature maintenance with cooking room 12 was situation about 40 ℃, the cooling effect that is produced by cooling fan 16 increased.Here, be that " vitamin C increases the cooking " menu of the steam cooking pattern of the low temperature about 40 ℃ is elaborated for having utilized temperature maintenance with cooking room 12.
Being somebody's turn to do " vitamin C increases the cooking " menu as mentioned above, is by control part 30 temperature of cooking room 12 to be controlled to be the steam cooking pattern of low temperature, while be to make vitamin C contained in the food increase the menu of cooking.As this food that vitamin C is increased, use the spinach of 40g as green vegetable, to the validity of above-mentioned low-temperature steam cooking mode and vitamin C increase according to etc. describe.
The cooking method that vitamin C is increased is programmed based on the data of being distinguished by experiment in advance (data), and carries out the cooking based on basic control action.Figure 14 is illustrated under the saturated steam to change various cook temperatures and the 40g spinach is experimentized and the line chart (graph) of the data that obtain.In Figure 14, the vitamin C amount before the cooking is made as " 1 ", by begin cooking after arriving each cook temperature, what kind of degree expresses the preceding vitamin C of the cooking increases or has reduced.In Figure 14, the longitudinal axis is represented ascorbic increment rate, and transverse axis is represented the cooking time (moment that will arrive each design temperature is made as 0).In addition, the vitamin C here is the vitamin C of reduced form.
From experimental data shown in Figure 14 as can be known, in the cook temperature identical with temperature in the cooking room 12 is 20 ℃, 30 ℃, 35 ℃ line chart curve A, B, C, the vitamin C amount does not all have to surpass " 1 ", has the tendency that the vitamin C amount reduces along with the process of time.In addition, in cook temperature was 50 ℃, 60 ℃, 70 ℃, 100 ℃ line chart curve F, G, H, I, the vitamin C amount was also all than reducing before the cooking.Wherein, be that in the time of about 15 minutes, the vitamin C amount arrives maximum at cooking effluxion under 50 ℃ the situation of line chart curve F at for example cook temperature, but also be increased to more than the vitamin C amount before the cooking.
Relative therewith, in cook temperature is 40 ℃, 45 ℃ line chart curve D, E, the tendency that all shown after arriving design temperature, the vitamin C amount increases at once.And the vitamin C amount slowly increases, and after cooking beginning during through 10 minutes, is increased to " 1.25 " in cook temperature is 40 ℃ curve D, is increased to " 1.3 " in cook temperature is 45 ℃ line chart curve E, arrives maximum.In these curve D and curve E, after the vitamin C amount arrives maximum, demonstrate the tendency of rapid minimizing.Like this, according to experimental result shown in Figure 14, can cook out with the cooking before the vitamin C amount of spinach compare, contain about 1.25 times to about 1.3 times ascorbic spinach.
That is,, under the situation of spinach,, produce the phenomenon that vitamin C increases by carrying out cooking by the water at low temperature steam under the suitable temperature atmosphere the temperature atmosphere of a certain regulation is promptly from 40 ℃ to 45 ℃ according to this experimental data shown in Figure 14.On the other hand, if under the state of keeping this suitable temperature atmosphere, pass through official hour, then produce the rapid phenomenon that reduces of the vitamin C that is contained.
Therefore, by set the program of " vitamin C increases the cooking " menu based on this experimental data, under the atmosphere temperature of regulation, will cook the heating of object food condensation heat transfer by the steam of being supplied with, when vitamin C arrives maximum, stop the cooking, promptly stop the supply of steam.Thus, when the vitamin C amount becomes maximum, can will take out as the spinach of cooking object.Therefore, the user can easily have vitamin C than the preceding spinach that increases of the cooking by the spinach of edible this state.
In addition, though detailed explanation is omitted, preferably the weight according to spinach changes cooking conditions a little.For example, when cooking 30g and 40g spinach with 40 ℃ cook temperature, according to experiment as can be known, the time that vitamin C arrives maximum has the tendency of time that need be longer than the spinach of 30g when 40g.Therefore, by to data shown in Figure 14 and then add and the corresponding data of weight, set the only cooking time.
Like this, apply and coerce (stress) by in the steam atmosphere of the low temperature of set point of temperature, cooking green vegetable gratins such as spinach, vitamin C increases, and based on this experimental data, can set the cooking of being undertaken by the water at low temperature steam in heating device 10.Therefore, the user increases before can making vitamin C contained in the food than the cooking, for the user, can carry out ascorbic picked-up simply.Especially when food is green vegetable, by the temperature with cooking room 12 be in from 40 ℃ to less than the mode water steam heated in 45 ℃ the scope, the vitamin C of green vegetable is increased.
By top illustrated one embodiment of the present of invention, play following action effect.
When control part 30 is low temperature at the design temperature of cooking room 12,, control the amount of the steam of supplying with to cooking room 12 thus by the temperature of heating part 23 control water storage portions 21.Thus, the temperature of water storage portion 21 is rapid and critically controlled according to the design temperature of cooking room 12, and the amount of the steam of generation is also critically controlled.Because the thermal capacity of steam is bigger, so by the generation of control steam, the temperature of control cooking room 12, the temperature of cooking room 12 is controlled as stable status.In addition, by controlled the temperature of cooking room 12 by the amount of the bigger steam of thermal capacity, near the variation of temperature the design temperature diminishes.That is, near the small variations in temperature of the temperature of cooking room 12 design temperature is that so-called pulsation (ripple) decreases.Therefore, the temperature of cooking room 12 critically can be controlled to be design temperature.
In addition, control part 30 also can be stored in the amount of the water of water storage portion 21 according to design temperature control, and control is from the amount of the steam of water storage portion 21 generations.At this moment, when design temperature is higher or the difference of design temperature and actual temperature when big, the amount that makes the water that is stored in water storage portion 21 with and the area of evaporating surface increase.Thus, produce a large amount of steam.Its result, when the difference of such design temperature and actual temperature was big when temperature rises, because a large amount of steam, the temperature of cooking room 12 rose rapidly.On the other hand, when design temperature is low or the difference of design temperature and actual temperature than hour, the amount that makes the water that is stored in water storage portion 21 with and the area of evaporating surface reduce.Thus, produce a spot of steam, and the variations in temperature of water storage portion 21 becomes rapid.Its result, the difference of such design temperature and actual temperature hour is accompanied by the variations in temperature of water storage portion 21 and the variation of the generation of the steam that produces becomes rapidly the temperature controlled response raising of cooking room 12 when temperature stabilization is kept.Therefore, can take into account the temperature of reaching cooking room 12 rise rapidly and the temperature of the precision that near the fluctuation the design temperature is reduced is controlled.
The water of supplying with to water storage portion 21 from feed-tank 26 is by preheating part 25 preheatings.Control part 30 is poor based on the design temperature of cooking room 12 or design temperature and actual temperature, and control is by the temperature of the water of preheating part 25 heating.Thus, the water that supplies to water storage portion 21 is heated to the temperature roughly the same with water storage portion 21.Therefore, even supply with water to water storage portion 21, the variation of temperature of water storage portion 21 also reduces, and water storage portion 21 irrespectively keeps stable state of temperature with the supply of water.Therefore, can critically control the amount of steam of temperature, generation of water storage portion 21 and the temperature of cooking room 12.
And then, control part 30 when temperature rises when temperature stabilization is kept during in, supply with the water of normal temperature to water storage portion 21.When temperature rises, move to temperature stabilization when keeping in, it is big that the variation of temperature of water storage portion 21 becomes.That is, when temperature rises, be maintained high temperature as mentioned above, when temperature stabilization is kept, be maintained lower temperature relatively therewith at water storage portion 21 a spot of water at water storage portion 21 a large amount of water.Therefore, when temperature rises, move to temperature stabilization when keeping in, supply with the water of normal temperature to water storage portion 21, the temperature of water storage portion 21 promptly drops to temperature stabilization and keeps needed temperature thus.At this moment, the heating of control part 30 water that will be undertaken by preheating part 25 stops.Therefore, when temperature rises, move to temperature stabilization when keeping in, can critically control the temperature of water storage portion 21.
And then, in the present embodiment, also can will form casing 11 coolings of cooking room 12 from the outside by cooling fan 16.Thus, the temperature of cooking room 12 becomes and descends easily, can supply with more steam to cooking room 12.Especially when carrying out vitamin C and increase cooking menu be near the room temperature about 40 ℃ the time, as long as supply with steam seldom, just the temperature of cooking room 12 arrives design temperature with the temperature maintenance of cooking room 12.Therefore, by cooling off casing 11, the temperature of cooking room 12 being descended, can supply with more steam to cooking room 12.
(variation)
In the above-described embodiment, the steam feedway that generates steam also can be out of shape as following explanation.In addition, give identical symbol for the structure position identical with the above embodiments.
Under the situation of variation shown in Figure 15, the steam feedway 20 that generates steam is arranged on the outside of casing 11.Steam feedway 20 is supplied with the steam that is produced by water storage portion 21 by the importing fan 42 that is arranged on the ingress pipe 41 to cooking room 12.Thus, under the situation of variation shown in Figure 15, the steam that produces by water storage portion 21 from the sidewall of the casing 11 that forms cooking room 12 to cooking room 12 importings.
In addition, shown in the variation of Figure 16, the steam feedway 20 that generates steam also can be arranged on the sidewall of the casing 11 that forms cooking room 12.Water storage portion 21 forms container-like by for example aluminium die casting etc., be embedded with the heater of heating part 23.The steam that is produced by water storage portion 21 imports to cooking room 12 from the outlet 51 on the sidewall that is arranged on the casing 11 that forms cooking room 12.
As mentioned above, the position of steam feedway 20 is not limited only to the diapire side of cooking room 12, can be set in position arbitrarily.
Claims (8)
1. a heating device is characterized in that, comprising:
Casing, the cooking room that gratin is cooked is taken in its formation;
The cook temperature setting device, it sets the cook temperature of the described gratin of cooking;
The actual temperature checkout gear, it detects the actual temperature in the described cooking room;
The steam feedway, it has the water storage portion of water storage, to the supply portion of described water storage portion make-up water and the heating part of heating described water storage portion, generate steam by heat described water storage portion by described heating part, the steam that generates is supplied with to described cooking room; With
Control part, it will be compared by detected actual temperature of described actual temperature checkout gear and described design temperature, and the mode that becomes described design temperature with described actual temperature according to its difference is controlled the temperature of described water storage portion.
2. heating device as claimed in claim 1 is characterized in that: described control part is based on the temperature of the described water storage of the difference control portion of described design temperature and described actual temperature.
3. heating device as claimed in claim 1 is characterized in that: when the temperature that described control part rises to described design temperature in the temperature that makes described cooking room rises with the temperature maintenance of described cooking room is the temperature that the temperature stabilization of described design temperature changes described water storage portion when keeping.
4. heating device as claimed in claim 1 is characterized in that: described control part changes the amount of the water that is stored in described water storage portion based on described design temperature.
5. heating device as claimed in claim 1 is characterized in that: the amount of the water that described control part is supplied with to described water storage portion from described supply portion based on the difference control of described design temperature and described actual temperature.
6. heating device as claimed in claim 1, it is characterized in that: described control part when the temperature that the temperature that makes described cooking room rises to described design temperature rises and with the temperature maintenance of described cooking room be the temperature stabilization of described design temperature when keeping between, supply with water from described supply portion to described water storage portion, making will under the temperature of described water storage portion.
7. heating device as claimed in claim 1 is characterized in that:
Described steam feedway has the preheating part of the water heating that will supply with to described water storage portion from described supply portion;
Described control part is controlled the temperature of the water that is heated by described preheating part based on the difference of described design temperature or described design temperature and described actual temperature.
8. heating device as claimed in claim 1 is characterized in that: the cooling device that also possesses the wall portion of cooling off described casing from the outside.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007166124A JP4444312B2 (en) | 2007-06-25 | 2007-06-25 | Cooker |
| JP166124/2007 | 2007-06-25 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101334178A true CN101334178A (en) | 2008-12-31 |
Family
ID=40196947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100996708A Pending CN101334178A (en) | 2007-06-25 | 2008-06-24 | Heating cooker |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP4444312B2 (en) |
| KR (1) | KR101002541B1 (en) |
| CN (1) | CN101334178A (en) |
| TW (1) | TW200911180A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103767526A (en) * | 2012-12-17 | 2014-05-07 | 苟仲武 | Pseudo-boiling energy-saving kitchen range and method for using pseudo-boiling energy-saving kitchen range to carry out heating |
| CN104957966A (en) * | 2015-07-24 | 2015-10-07 | 广东美的厨房电器制造有限公司 | Cooking utensil and control method thereof |
| CN110139585A (en) * | 2017-01-11 | 2019-08-16 | 博姆达株式会社 | Electric cooker |
| CN113208448A (en) * | 2021-05-10 | 2021-08-06 | 华帝股份有限公司 | Control method for toasting and cooking equipment thereof |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010203645A (en) * | 2009-03-02 | 2010-09-16 | Sharp Corp | Heating cooker |
| JP6528125B2 (en) * | 2015-06-12 | 2019-06-12 | パナソニックＩｐマネジメント株式会社 | Cooker |
| JP2017003261A (en) * | 2016-08-05 | 2017-01-05 | 東芝ホームテクノ株式会社 | Heating cooker |
| KR20220004356A (en) * | 2020-07-03 | 2022-01-11 | 엘지전자 주식회사 | Method for controling cooking appliance |
| EP3971481A1 (en) * | 2020-09-21 | 2022-03-23 | Koninklijke Philips N.V. | Slow cooking of a food product |
| US20220330556A1 (en) * | 2021-04-19 | 2022-10-20 | Electrolux Home Products, Inc. | Steam cooking system |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6373025A (en) | 1986-09-12 | 1988-04-02 | Hitachi Heating Appliance Co Ltd | Steam heating cooker |
| JP4413682B2 (en) * | 2004-04-22 | 2010-02-10 | パナソニック株式会社 | Cooker |
-
2007
- 2007-06-25 JP JP2007166124A patent/JP4444312B2/en not_active Expired - Fee Related
-
2008
- 2008-04-18 TW TW097114303A patent/TW200911180A/en not_active IP Right Cessation
- 2008-04-25 KR KR1020080038645A patent/KR101002541B1/en not_active IP Right Cessation
- 2008-06-24 CN CNA2008100996708A patent/CN101334178A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103767526A (en) * | 2012-12-17 | 2014-05-07 | 苟仲武 | Pseudo-boiling energy-saving kitchen range and method for using pseudo-boiling energy-saving kitchen range to carry out heating |
| CN103767526B (en) * | 2012-12-17 | 2015-11-11 | 苟仲武 | Pseudo-boiling energy-saving kitchen range and utilize it to carry out the method heated |
| CN104957966A (en) * | 2015-07-24 | 2015-10-07 | 广东美的厨房电器制造有限公司 | Cooking utensil and control method thereof |
| CN110139585A (en) * | 2017-01-11 | 2019-08-16 | 博姆达株式会社 | Electric cooker |
| CN113208448A (en) * | 2021-05-10 | 2021-08-06 | 华帝股份有限公司 | Control method for toasting and cooking equipment thereof |
| CN113208448B (en) * | 2021-05-10 | 2022-07-29 | 华帝股份有限公司 | Control method for toasting and cooking equipment thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2009002628A (en) | 2009-01-08 |
| KR20080114499A (en) | 2008-12-31 |
| JP4444312B2 (en) | 2010-03-31 |
| KR101002541B1 (en) | 2010-12-21 |
| TW200911180A (en) | 2009-03-16 |
| TWI359647B (en) | 2012-03-11 |
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Application publication date: 20081231 |