JP2000037166A - Cooking apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking apparatus capable of improving the working efficiency without using particular equipment even in the case of a food necessitating long time for cooking. SOLUTION: This cooking apparatus carries out the cooking of a food in a cooking kettle 2. The apparatus is provided with a cooking temperature setting means to set the cooking temperature, a cooking time setting means for setting the cooking time, a cooking finish time setting means to set the time to finish the cooking and a controller 13 to obtain the cook starting time from the preset cooking finish time by inverse operation, start the cooking of the food at the cook starting time and perform the cooking at the preset temperature for the preset cooking period.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device for cooking food in a cooking kettle.

[0002]

2. Description of the Related Art Conventionally, when foods such as soups, curries, stews and the like are cooked in a relatively large amount in a lunch facility or the like, for example, Japanese Patent Application Laid-Open No. 7-8379 (A47J2)
The work is performed using a cooking kettle (steam heating type jacket pot) as shown in 7/17). In this case, the kettle usually includes an inner kettle and an outer kettle, and steam is supplied into a jacket space formed between the inner and outer kettles to perform heating cooking.

[0003] In this case, heating cooking is performed at a preset temperature by a controller detecting the temperature of the kettle adjusting the amount of steam supplied into the jacket space. After cooking is completed, the cook removes the food from the kettle, transfers it to a cooler, etc., and immediately cools it to a temperature such as refrigeration, ice temperature, chilled, or frozen, thereby suppressing bacterial growth and ensuring hygiene. Was.

[0004]

As described above, in the past, a cook cooked a food in a kettle and then immediately cooled the food. However, for example, a cooker cooked pork, roast beef, etc. In the case of foods that require 7 to 12 hours, the cook is restrained for a long time.

On the other hand, a device called a so-called cook tank has a function of automatically cooling after heating for a predetermined time, and according to such a device, cooking can be performed even if a cook is not continuously on. The work from cooling to cooling can be performed automatically. However, the cook tank requires a cooling water circulating device, a switching valve, and the like, which significantly increases the cost of the device and complicates the device, resulting in a problem that the cleaning operation is extremely troublesome.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned conventional technical problem, and it is an object of the present invention to improve the work efficiency without using a special device even for foods requiring a long time for cooking. It is an object of the present invention to provide a cooking device that can perform cooking.

[0007]

SUMMARY OF THE INVENTION A cooking apparatus according to the present invention cooks food in a cooking kettle, and includes cooking temperature setting means for setting a set temperature for cooking, and cooking for setting a cooking time. Time setting means, cooking end time setting means for setting the cooking end time, and reversely calculate the cooking start time from the set cooking end time, and start cooking the food at the cooking start time, and And a control device for performing cooking of the food at the set temperature and time.

According to the present invention, in a cooking apparatus for cooking food in a cooking kettle, cooking temperature setting means for setting a set temperature for cooking, cooking time setting means for setting a cooking time, and cooking end time A cooking end time setting means for setting the cooking start time from the set cooking end time to start cooking the food at the cooking start time, and cooking the food at the set cooking time and the set temperature. And a control device having a control means for executing the process, so that the food is prepared and placed in the cooking kettle, for example, by setting the cooking to be completed at the start of the next day's work, and using it at night. Food can be automatically cooked.

As a result, the working efficiency is extremely improved, especially for foods that require a long time to cook. In addition, the cooling of the cooked food can be done in the next day's work, so there is no need to provide a special automatic cooling mechanism, which can significantly reduce costs and worsen the workability such as cleaning. Is also lost.

In the cooking apparatus according to a second aspect of the present invention, the control means includes a cooking end time set by the cooking end time setting means in the cooking time set by the cooking time setting means. When the time has passed, a predetermined warning operation is executed.

According to the second aspect of the present invention, in addition to the above, when the control means sets the cooking time set by the cooking time setting means, the cooking end time is set by the cooking end time setting means. When the end time is exceeded, a predetermined warning action is executed, so that cooking can be failed due to incorrect settings, or damage can be prevented from occurring due to inconvenience such as cooking not finishing at the scheduled time. Is what you can do.

In the cooking apparatus according to a third aspect of the present invention, in the above-mentioned inventions, the control means performs a predetermined notifying operation that ice should be put into the cooking kettle when a predetermined time or more has elapsed until the calculated cooking start time. Is to execute.

According to the third aspect of the present invention, in addition to the above-mentioned inventions, when the control means has a predetermined time or more before the calculated cooking start time, a predetermined notification that ice is to be put into the cooking kettle is provided. Since the operation is performed, the waiting time from preparation of food to the cooking kettle to the start of cooking is long, and when there is a risk of bacterial growth, it is automatically urged by the cook to put ice, Such inconvenience can be avoided beforehand. Thereby, sanitary properties are further improved.

In the cooking apparatus according to a fourth aspect of the present invention, the control means determines the amount of ice to be put in according to the length of time until the cooking start time and notifies the user of the amount.

According to the fourth aspect of the present invention, in addition to the above, the control means determines the amount of ice to be charged according to the length of time until the cooking start time and notifies the user of the amount. An appropriate amount of ice can be charged according to the waiting time.

According to a fifth aspect of the present invention, in the cooking device according to the third aspect, the control means is configured to determine a length of time until a cooking start time;
The amount of ice to be charged is determined and notified according to the temperature of the water contained in the cooking kettle together with the food.

According to the fifth aspect of the present invention, in addition to the third aspect, the control means inputs the time according to the length of time until the cooking start time and the temperature of the water contained together with the food in the cooking kettle. Since the amount of ice to be determined is determined and notified, a more accurate amount of ice can be supplied according to the risk of bacterial growth.

According to a sixth aspect of the present invention, in the cooking apparatus according to the above invention, when the cooking end time is reached, the control means executes a predetermined notification operation and performs the notification operation until a predetermined operation is performed. It will continue.

According to the sixth aspect of the present invention, in addition to the above-mentioned inventions, the control means executes a predetermined notification operation when the cooking end time is reached, and performs a notification operation until a predetermined operation is performed. Is continued, so that the end of cooking can be reliably notified to the cook, and prompt cooling processing and the like can be encouraged. As a result, it is possible to suppress the growth of bacteria in the food after cooking, and to further improve hygiene.

[0020]

Embodiments of the present invention will be described below in detail with reference to the drawings. FIG. 1 shows a system configuration diagram of a cooking device 1 of the present invention. The cooking apparatus 1 according to the embodiment is installed in, for example, a lunch facility or the like, and steams a fluid food, such as soup, curry, stew, or a solid food, such as pork stew, roast beef, or the like. A cooking kettle 2 which is a steam heating type jacket pot for heating and cooking using the cooking station 2, a packing station 3 as a filling device for filling a food bag B made of polyethylene or the like with food cooked in the kettle 2, and a packing station 3
Cold water type ice water cooler 4 for cooling food packed in bags
It is composed of

As shown in FIG. 2, the kettle 2 has a stainless steel inner pot 2 having an opening at the top and a bottom curved at a predetermined curvature.
2 and an outer pot 23 made of stainless steel surrounding the inner pot 22 at a predetermined interval. A jacket space 24 is formed between the inner and outer pots 22 and 23.

A stirrer (agitator) 6 for stirring the food being cooked is inserted into and removed from the inner pot 22. The stirrer 6 is driven by a stirrable stirrer motor 26, and an emergency stop switch 27 is provided for driving the stirrer motor 26 to ensure safety.

On the other hand, one end of a steam supply pipe 28 is connected to the lower side surface of the outer kettle 23 and communicates with the inside of the jacket space 24. The steam supply pipe 28 has steam air driven by compressed air. A valve 29 (main circuit) is provided, and the other end of the steam supply pipe 28 is connected to a heating steam supply source (not shown). In addition, a bypass pipe 31 is connected to the steam supply pipe 28 so as to bypass the steam air valve 29.
Is provided with a bypass manual air valve 32, and the flow path of the bypass pipe 31 is narrower than the steam supply pipe 28.

Further, a drain pipe 33 is provided on the bottom of the outer kettle 23.
Are connected and communicated in the jacket space 24,
The drainage pipe 33 is provided with a compressed air-driven drainage air valve 34. An exhaust pipe 33A branches from the drain pipe 33, and a steam trap 30 is interposed in the exhaust pipe 33A.

Further, an outlet pipe 3 is provided on the bottom of the inner pot 22.
9 is connected, opened into the inner pot 22, passed through the jacket space 24, penetrated through the outer pot 23, and communicated with the external flexible hose 7 (FIG. 1). A tank valve (opening / closing valve) 41 is provided in the outlet pipe 39. Incidentally, reference numeral 40 denotes a steam pressure gauge for detecting the pressure in the steam supply pipe 28.

The steam air valve 29 and the drain air valve 34
And the tank valve 41 has an air pipe 36A,
One ends of 37A, 55A are connected, air solenoid valves 36 and 37 are interposed in each air pipe 36A, 37A, respectively, and a manual tank valve air regulator 55 is interposed in air pipe 55A. . The other end of each of the air pipes 36A, 37A, and 55A is connected to a compressed air supply source (not shown) via a manual air regulator 38.

The air valves 36 and 37 and the air regulator 38 are housed in an electric box 50, and the air valve 29 for steam, the manual air valve 32 for bypass, the air valve 34 for drainage, and the electric box 50 are valves. Box 45
Is housed inside.

Returning to FIG. 1, the flexible hose 7
Is connected to a pump device 8 provided in the packing station 3. The pump device 8 is driven by a motor, sucks cooked food from the inner pot 22 of the kettle 2 via the flexible hose 7, and conveys the food to the filling valve 11 via the delivery pipe 9.

An upper surface of the packing station 3 is a work table, on which a belt conveyor (not shown) is disposed. Above the conveyor, a mouth of the bag B is sealed. , A seal / printing device 12 for printing a food name or the like is provided.

A control device 13 having a temperature recording / communication function is provided on the front surface of the seal / printing device 12 of the packing station 3. The control device 13 includes an inner pot 22 of the kettle 2. A temperature sensor 14 for temperature control for detecting the temperature of the food in the container (the core temperature of the food in the kettle; hereinafter, referred to as the kettle temperature) is used as the channel (Ch) 1 and the temperature of the food passing through the delivery pipe 9 (just before filling). A temperature sensor 16 for detecting a food core temperature is connected as a channel (Ch) 2.

A monitor screen 13D is provided on the front surface of the control device 13, and a buzzer 42 and the like are provided in addition to the setting switch SW1, the release switch SW2, and the like. The control device 13 is constituted by a general-purpose microcomputer 44,
These switches, the temperature sensor 14, the emergency stop switch 27, etc. are connected to the input of the buzzer 42,
The monitor screen 13D, the stirring motor 26, the air electromagnetic valves 36 and 37 in the electric component box 50, and the like are connected.

The microcomputer 44 of the controller 13 controls the compressed air supplied to the steam air valve 29 and the drain air valve 34 by opening and closing the air solenoid valves 36 and 37, 34 is used to control the opening and closing.

The filling amount of the bag B is set in the microcomputer 44 of the control device 13, and the microcomputer 44 of the control device 13 controls the motor of the pump device 8 according to the set filling amount. . In this case, the control device 13 controls the rotation speed (frequency) of the motor by the inverter.

On the other hand, the ice water cooler 4 is opened on the upper surface,
It comprises an insulated water tank 15 for storing ice water and an ice making device 25 for supplying chip-shaped ice into the water tank 15. A similar control device 17 having a temperature recording / communication function is also provided on the front surface of the ice making device 25, and the temperature of the food in the bag B (the food A temperature sensor 18 for detecting the core temperature is connected as a channel (Ch) 1, and a temperature sensor 19 for detecting the water temperature in the water tank 15 is connected as a channel (Ch) 2.

Then, these packing stations 3
And the control device 17 (microcomputer 44) of the ice water cooler 4 are connected by the communication line 21,
It is configured so that data can be mutually transmitted and received.

The operation of cooking, filling, and cooling a fluid food using the cooking apparatus 1 will now be briefly described. In the kettle 2, water, ingredients, seasonings, and the like serving as ingredients for cooking are contained. Heat is supplied to the jacket space 24 between the inner and outer pots 22 and 23 as described above, so that the food is cooked while being stirred by the stirrer 6 in the inner pot 22.

When the cooking of the food is completed, the regulator 55 is manually operated to supply compressed air to the tank valve 41 provided at the bottom of the kettle 2 to open it, and the flexible hose 7 is connected to the kettle 2 through the outlet pipe 39. 2 inner pot 2
2 Make the inside communicate. In this state, the motor of the pump device 8 is controlled by the control device 13, and the pump device 8 is driven to suck food from the inner pot 22 of the kettle 2 into the flexible hose 7 and transport the food from the delivery pipe 9 to the filling valve 11. I do. The motor of the pump device 8 is started by a foot switch (not shown) provided at the bottom of the packing station 3.

On the other hand, the bag B is addressed to the filling valve 11, and the tip of the valve is inserted into the bag B. This allows
The food conveyed from the pump device 8 is filled into the bag B from the filling valve 11.

After filling a certain amount of food into the bag B, the bag B is deaerated by a deaerator (not shown) of the packing station 3 and the mouth of the bag B is sealed (sealed) by the sealer / printer 12. ), And perform predetermined printing. Then, the bags B are successively stacked on a transport carriage (not shown) by the belt conveyor. When a predetermined number of bags B are loaded on the transport trolley, the bags B are moved to the ice water cooler 4 and the bags B are put into the ice water in the water tank 15. Thereby, the packaged food can be stored at + 70 ° C to + 8 ° C.
It cools at a stretch from a temperature of 0 ° C. or more to a temperature of 0 ° C. to + 3 ° C.

The microcomputer 44 of the control device 13 calculates the kettle temperature detected by the temperature sensor 14,
The food temperature immediately before filling through the delivery pipe 9 detected by the temperature sensor 16 is input and recorded. Further, the control device 17 inputs and stores the temperature of the food in the loaded bag B detected by the temperature sensor 18 and the temperature of the water in the water tank 15.

Next, an actual food cooking operation in the kettle 2 will be described. In this case, a solid roast beef will be described as an example, but the cooking control to be described later is the same for the above-mentioned fluid food, so that the description is omitted.

In the case of foods such as roast beef that require a long time to cook, automatic cooking control by the microcomputer 44 of the control device 13 is executed using nighttime.
The control operation of the control device 13 by the microcomputer 44 in that case will be described with reference to FIGS. First,
Put the roast beef meat and seasoning, which has been cooked in the lower part, into bag B, and deaerate with the deaerator of packing station 3.
The opening of the bag B is sealed (sealed) by the seal / printing device 12.

Next, water is poured into the kettle 2, and the bag B in which the meat is sealed as described above is put into the kettle 2. In this case, the stirrer 6 is removed, but may be left attached if the amount of food is small.

Next, using the setting switch SW1, the microcomputer 44 sets the cooking set temperature TS (50 ° C.
Can be set within the range of 95 ° C. In this case, for example, set to 58 ° C.), cooking time CT (can be set up to 24 hours in 30-minute increments; in this case, set to 7 hours), cooking end time ET (3
Can be set in 24 minute increments in 0 minute increments. 8 am in this case:
Set to 00). The values during the setting operation are displayed on the monitor screen 13D by the microcomputer 44.
Will be displayed. Further, it is assumed that the preparation and the setting operation of the food as described above are performed at 5:00 pm.

The microcomputer 44 determines in step S1
It is determined whether or not the setting operation has been performed. If the operation has been performed, the set temperature TS, cooking time CT, and cooking end time ET are stored in the memory. Also,
In step S2, the cooking start time ST is calculated backward from the cooking end time ET and the cooking time CT (in this case, 1:00 am) and stored in the memory.

Next, in step S3, it is determined whether or not the end of cooking exceeds the cooking end time ET even if the cooking time CT starts immediately from the current time. If (error)
Proceeds to step S4 to display an error message "Redo" on the monitor screen 13D. Then, the cooking time CT and the cooking end time ET are cleared, and the process returns to step S1 to wait for input.

If no error has occurred in step S3, the microcomputer 44 proceeds to step S5,
The waiting time from the current time to the cooking start time ST is calculated. The temperature of the water in the kettle 2 is detected by the temperature sensor 14, and the amount of ice to be put into the kettle 2 is calculated based on the water temperature and the calculated waiting time.

That is, if the waiting time is long, there is a risk that bacterial growth may occur in the meat in the bag B put into the kettle 2. This is more likely the higher the water temperature. Therefore, the microcomputer 44 calculates the amount in such a manner that the longer the waiting time and the higher the water temperature, the more ice to be put in, and the shorter the waiting time and the lower the water temperature, the smaller the amount of ice. Then, in step S6, the microcomputer 44 displays the calculated amount of ice on the monitor screen 13D as a display of "Please put OO kg of ice into the kettle." The cook looks at the display on the monitor screen 13D, takes out the ice from the ice making device 25 of the ice water cooler 4, and puts it into the kettle 2.

Thereafter, step S7 is repeated to enter a standby state. Then, when it becomes the cooking start time ST (1:00 am), the microcomputer 44 proceeds to step S8 and executes the cooking control described below.

Next, control of cooking of food in the kettle 2 by the microcomputer 44 will be described. When the microcomputer 44 starts cooking, the microcomputer 44 starts counting the time n1 from that point and opens the drain air valve 34 (O
N). As a result, the dew water remaining in the jacket space 24 is discarded from the drain pipe 33 to the outside (drain groove). When the counting of the time n1 is completed, the microcomputer 44 closes the drain air valve 34 (OFF).

On the other hand, the microcomputer 44 has counted the time n2 from the start of cooking, and when the counting is completed, opens the steam air valve 29 (ON). This time n2 is set longer than the time n1 (n1 <
n2) Therefore, the steam air valve 29 is a drain air valve 34.
Is opened and closed, and then opened.

When the steam air valve 29 is opened, high-temperature steam is injected into the jacket space 24 from the above-mentioned heated steam generation source via the steam supply pipe 28. At this time, since the dew water in the jacket space 24 has already been discharged, the heat exchange efficiency in the jacket space 24 is also improved. Also, since the drain air valve 34 is closed,
Due to the pressure of the supplied steam, the condensed water is rapidly discharged from the drain air valve 34, and the inconvenience of generating noise can be reliably prevented. Then, by the injection of the steam, the kettle temperature detected by the temperature sensor 14 rapidly rises from the normal temperature.

Then, the microcomputer 44 sets a set temperature TS of the kettle temperature during cooking at 58 ° C., and the microcomputer 44 sets the temperature sensor 14 to a lower limit temperature lower than the set temperature TS by, for example, 1 to 2 deg.
The steam air valve 29 is closed at the time point when the temperature detected by the sensor reaches.

After the steam air valve 29 is closed, the temperature continues to rise due to residual heat, but eventually reaches the maximum temperature.
Turns down after the temperature detected by reaches.

When the kettle temperature reaches the lower limit temperature, the microcomputer 44 again operates the steam air valve 2.
Open 9 to start injection of hot steam. This steam injection is performed only for a predetermined ON time, and when this ON time has elapsed, the microcomputer 44 closes the steam air valve 29 again.

Here, the microcomputer 44 takes in the maximum temperature of the kettle 2 by the temperature sensor 14, and this maximum temperature is, for example, 1 to 2d lower than the set temperature.
It is determined whether or not the temperature has become equal to or higher than the upper limit temperature of eg. Then, the ON time (the next ON time after reaching the maximum temperature) is made shorter than the initial set value depending on whether the maximum temperature has reached or exceeded the upper limit temperature.

On the other hand, if the maximum temperature detected by the temperature sensor 14 is lower than the upper limit temperature,
Increase the time (the next ON time). Thereafter, this is repeated, and the next ON time is adjusted based on whether or not the maximum attained temperature has reached the upper limit temperature.

As a result, the temperature of the kettle 2 becomes lower than the set temperature due to the residual heat after the steam air valve 29 is closed as compared with a case where the steam air valve 29 is opened at the lower limit temperature and closed at the set temperature. Can be effectively eliminated.

Therefore, in a state where the temperature of the kettle 2 has become stable, a decrease in the flavor of the food due to overshoot can be effectively prevented or suppressed. In particular, this temperature adjustment does not manually adjust a pressure adjusting valve or the like, but performs automatic temperature control of the kettle 2, so that uniform food cooking can be realized without skill.

Thereafter, the microcomputer 44 repeats this to continue cooking. In step S9, it is determined whether or not the cooking time CT has elapsed since the start of cooking.
When the cooking time has elapsed, the microcomputer 44 ends the cooking (closes the steam air valve 29) and proceeds to step S10. In step S10, the microcomputer 44 makes the buzzer 42 sound and notifies the cook of the end of cooking.

Incidentally, the buzzer 42 sounds at step S1.
The microcomputer 44 continues the operation until the release switch SW2 is operated in step S1. After operating the release switch SW2, the cook quickly removes the bag B from the kettle 2, transports it into the ice water cooler 4 as described above, and cools it all at once.

In the case of food that does not require a long time for cooking, the start and end of cooking may be performed by a manual switch operation on the control device 13. Furthermore, in the case of a fluid food as described above, cooking is performed by manual or automatic cooking control in the same manner, but in this case, after completion, transport and bagging by the pump are performed as described above,
It is then cooled.

[0063]

As described in detail above, according to the present invention, in a cooking apparatus for cooking food in a cooking kettle,
Cooking temperature setting means for setting a set temperature for cooking, cooking time setting means for setting a cooking time, cooking end time setting means for setting a cooking end time, and back-calculating the cooking start time from the set cooking end time In addition, since the cooking device starts cooking at the cooking start time and includes a control device having control means for executing the cooking of the food at the set cooking time and the set temperature, the food is stored in the cooking kettle. For example, by setting so that cooking is completed at the start of the next day's work, cooking can be performed automatically at night.

As a result, the working efficiency is greatly improved, especially in the case of foods requiring a long time for cooking. In addition, the cooling of the cooked food can be done in the next day's work, so there is no need to provide a special automatic cooling mechanism, which can significantly reduce costs and worsen the workability such as cleaning. Is also lost.

According to the second aspect of the present invention, in addition to the above, when the cooking time set by the cooking time setting means is set by the cooking time setting means, the cooking end time is set by the cooking end time setting means. When the end time is exceeded, a predetermined warning action is executed, so that cooking can be failed due to incorrect settings, or damage can be prevented from occurring due to inconvenience such as cooking not finishing at the scheduled time. Is what you can do.

According to the third aspect of the present invention, in addition to the above-mentioned inventions, when the control means has a predetermined time or more before the calculated cooking start time, a predetermined notification that ice should be put into the cooking kettle should be given. Since the operation is performed, the waiting time from preparation of food to the cooking kettle to the start of cooking is long, and when there is a risk of bacterial growth, it is automatically urged by the cook to put ice, Such inconvenience can be avoided beforehand. Thereby, sanitary properties are further improved.

According to the fourth aspect of the present invention, in addition to the above, the control means determines the amount of ice to be charged according to the length of time until the cooking start time and notifies the user of the amount. An appropriate amount of ice can be charged according to the waiting time.

According to the fifth aspect of the present invention, in addition to the third aspect, the control means inputs the time according to the length of time until the cooking start time and the temperature of the water contained together with the food in the cooking kettle. Since the amount of ice to be determined is determined and notified, a more accurate amount of ice can be supplied according to the risk of bacterial growth.

According to the invention of claim 6, in addition to the above-mentioned inventions, when the control means reaches the cooking end time, the control means executes a predetermined notification operation and performs a notification operation until a predetermined operation is performed. Is continued, so that the end of cooking can be reliably notified to the cook, and prompt cooling processing and the like can be encouraged. As a result, it is possible to suppress the growth of bacteria in the food after cooking, and to further improve hygiene.

[Brief description of the drawings]

FIG. 1 is a system configuration diagram of a cooking device of the present invention.

FIG. 2 is a diagram showing a configuration of a kettle of the cooking device of the present invention.

FIG. 3 is a flowchart showing a program of a microcomputer constituting a control device of the cooking device of the present invention.

FIG. 4 is a timing chart for explaining a kettle temperature and an opening / closing state of a valve during automatic cooking control by the cooking device of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cooking device 2 Kettle 3 Packing station 4 Ice water cooler 13 Control device 13D monitor screen 14 Temperature sensor 22 Inner pot 23 Outer pot 24 Jacket space 29 Air valve for steam 34 Air valve for drainage 42 Buzzer 44 Microcomputer B bag SW1 Setting switch SW2 release switch

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Masakazu Kurihara 2-5-5 Keihanhondori, Moriguchi-shi, Osaka Sanyo Electric Co., Ltd. F-term (reference) 4B035 LC11 LP05 LP09 LP43 LT01 LT18

Claims (6)

[Claims] 1. A cooking device for cooking food in a cooking kettle, comprising: cooking temperature setting means for setting a set temperature for cooking; cooking time setting means for setting a cooking time; and cooking for setting a cooking end time. An end time setting means, calculates back the cooking start time from the set cooking end time, starts cooking food at the cooking start time, and sets the cooking time,
A cooking device, comprising: a control device having control means for executing food cooking at the set temperature. 2. The control device according to claim 1, wherein the cooking time set by the cooking time setting means includes a predetermined warning operation when the cooking end time exceeds the cooking end time set by the cooking end time setting means. 2. The cooking apparatus according to claim 1, wherein the cooking is performed. 3. The control device according to claim 1, wherein the control means executes a predetermined notifying operation that ice should be put into the cooking kettle when a predetermined time or more has elapsed until the calculated cooking start time. The cooking device according to claim 2. 4. The cooking apparatus according to claim 3, wherein the control means determines and notifies the amount of ice to be charged according to the length of time until the cooking start time. 5. The control means determines and notifies the amount of ice to be charged according to the length of time until the cooking start time and the temperature of water contained in the cooking kettle together with food. The cooking device according to claim 3, wherein 6. The control device according to claim 1, wherein when the cooking end time is reached, a predetermined notification operation is performed, and the notification operation is continued until a predetermined operation is performed. The cooking device according to claim 2, 3, 4, or 5.