JP2000070150A - Automatic fish roaster - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an automatic fish roaster which can roast both sides of fishes at high heat regardless of a kind and an amount of fishes so as to burn surfaces of the fishes appropriately for stimulating appetite, and roast the fishes moistly by retaining flavor components inside the fishes. SOLUTION: An automatic fish roaster comprises a cooking chamber 1 for heating and cooking, a roasting grid 15 for placing fishes, an upper heating element 2 positioned above the roasting grid 15, a lower heating element 3 positioned thereunder, a temperature detecting means 5 for detecting temperature in the cooking chamber 1, a cooking menu setting means 6 for setting a cooking menu and a controlling means 7 for controlling the upper heating element 2 and the lower heating element 3. When cooking is started by an automatic cooking menu set in an automatic cooking part of the cooking menu setting means 6, an energizing control of the upper heating element 2 and the lower heating element 3 is started. A remaining cooking time t1 is determined by a specified remaining time calculating expression from a detecting time t0, which is a period of time from the start to a time when a detected temperature T of the temperature detecting means 5 reaches a judging temperature T1. The calculating expression of the judging temperature T1 and the remaining cooking time t1 can be changed corresponding to the automatic cooking menu.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a double-sided automatic fish roaster for baking fish and the like.

[0002]

2. Description of the Related Art Conventionally, as this type of fish roaster, there is a system proposed in Japanese Patent Application Laid-Open No. Hei 8-243430.

[0003] The fish roaster controls the power supplied to the upper and lower heating elements according to the cooking menu.

[0004]

However, this conventional fish roaster has the following problems.

(1) The cooking time is prolonged when cooking over low heat.

(2) When the heat is low, the surface temperature of the heater does not rise sufficiently, and it is necessary to bake for a long time in order to give the fish an appropriate degree of browning. Will fly off with the water and will dry out to a crisp finish.

(3) As a means for controlling the power supply, a method using a semiconductor such as a triac is generally more expensive than a relay or the like, and requires a filter for removing noise at the time of switching. It will be very expensive. On the other hand, when a relay is used, frequent on / off operations cannot be performed in terms of life and noise during operation, so that fine power control cannot be performed.

(4) When cooking is started in a state where the temperature of the cooking cabinet is high, such as when grilling fish continuously, it is erroneously determined that the fish is hot, and the electric power is immediately controlled, resulting in a raw baked state.

[0009]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, according to the present invention, there is provided a cooking cabinet for heating and cooking, a grill on which fish are placed, an upper heating element positioned above the grill, and a lower heating element. A cooking device for cooking fish, comprising: a lower heating element positioned; a temperature detecting means for detecting a temperature in the cooking cabinet; a cooking menu setting means for setting a cooking menu; and a control means for controlling the upper heating element and the lower heating element. This is an automatic fish roaster that is baked at a controlled time.

[0010]

According to a first aspect of the present invention, cooking is started by a set automatic cooking menu,
The energization control of the upper and lower heating elements is started, and the energization control is performed so as to determine the remaining cooking time t1 by a predetermined remaining time calculation formula from the detection time t0 from the start until the temperature detecting means reaches the temperature T.

[0011] Thus, regardless of the type and quantity of fish, both sides are baked with high heat, a moderately appetizing brown surface is imparted to the fish surface, and the inside of the fish is baked gently while leaving the umami components.

In addition, the control of the upper and lower heating elements is performed during one cooking operation.
Since only one or two on / off controls are required, a general relay can be used, which can be achieved at low cost.

Further, in the present invention, the determination temperature T1 is changed according to the automatic cooking menu.

Thus, the type of fish and the form of fish (whole fish,
Even when the fillet, dried fish, etc. change, the optimum baking can be automatically performed.

[0015] In the third aspect, the formula for calculating the remaining cooking time t1 is changed according to the automatic cooking menu.

Thus, the type of fish and the form of fish (whole fish,
Even if the fillet, dried fish, etc. change, the optimum baking can be automatically performed.

According to a fourth aspect of the present invention, the determination temperature T1 is corrected based on the initial temperature T0 of the temperature detecting means at the start.

[0018] Thus, even when the room temperature is different or when the fish is baked without a break, the same degree of baking can be achieved.

According to a fifth aspect of the present invention, the determination temperature T1 is corrected based on the initial temperature T0 of the temperature detecting means after a predetermined time t2 has elapsed from the start.

Thus, since the temperature after the temperature of the cooking chamber has been stabilized after the predetermined time has passed since the fish has been put in is detected, there is no variation in baking, and a stable baking state is obtained. be able to.

In claim 6, the constant D in the remaining time calculation formula
Is set to 3 or less.

As a result, even when the detection temperature fluctuates and the detection time t0 fluctuates, the influence of the remaining time is reduced, and a stable baking state with less variation in baking can be obtained.

[0023]

An embodiment of the present invention will be described below with reference to the drawings.

In FIG. 1, reference numeral 1 denotes a box-shaped cooking cabinet having an open front surface, which is covered with an outer shell 13 and has an upper heating element 2 therein.
It has a lower heating element 3, a catalyst heater 4, a temperature detecting means 5 such as a thermistor.

Reference numeral 6 denotes a cooking menu setting means disposed on the front of the shell 13; 7, a control means; and 8, a tray, which comprises a saucer 9, a grill 15, a handle 10, and a door glass 11.

Reference numeral 12 denotes a catalyst, which is provided between the cooking
Duct (not shown) leading to the exhaust port 14 opened at the back of the
An exhaust fan (not shown) is disposed between the catalyst 12 and the exhaust port 14 for forcibly exhausting smoke from the cooking cabinet 1.

FIG. 2 shows an operation section of the cooking menu setting means 6, which includes a display section 6a, an automatic cooking section 6b, a manual cooking section 6c,
It comprises a start switch 6d and a cancel switch 6e. The automatic cooking section 6b is composed of a roasting switch 6aa for baking a whole fish, a fillet / string switch 6ab for baking a dried or cut fish, and two automatic menu switches, and a roasting switch 6ac.
The a and the cut / string switch 6ab are the second largest in the operation section after the start switch 6d.

The burn control switch 6ac can switch the burn control between three levels of strong, medium and weak according to the user's preference. The manual cooking unit 6c includes a 10-minute switch, a 1-minute timer set switch 6ca, and a heater changeover switch 6cb for switching between double-sided grilling and over-fired grilling.

FIG. 3 shows display examples on the display unit in each state. (A) shows a display state during automatic cooking, (b) shows a display state of remaining time, and (c) shows a display state during smoke removal. FIG. 4 shows a change in the state of each part during cooking during the automatic cooking operation. FIG.
Shows a flowchart of microcomputer control after the start of cooking. FIG. 6 shows the change in the detected temperature T of the temperature detecting means when one or four fish are grilled.

Next, the operation of one embodiment of the present invention will be described.

First, the grill 15 is placed on the tray 8, fish is placed on the grill 15, and inserted into the cooking cabinet 1. Next, the whole body switch 6aa from the automatic cooking section 6b of the cooking menu setting means 6
Then, one of the fillet / dried fish switches 6ab is pressed, and the baking control switch 6ac is pressed according to preference to select between high and low baking. Then start switch 6d
Pressing starts cooking.

The control procedure after the start of cooking will be described with reference to FIGS. When cooking starts, the display section 6a changes to a display state indicating that automatic cooking is being performed. First, the exhaust fan and the catalyst heater 4 are energized, the catalyst heater 4 heats the catalyst 12, and the exhaust fan exhausts air in the cooking chamber 1 by the exhaust fan. I do.
When a predetermined time t2 (about 30 seconds) elapses in this state, the temperature inside the cooking chamber 1 is stabilized, and the detected temperature T of the temperature detecting means 5 (normally substantially equal to room temperature) at this time is changed to the initial temperature T.
It is stored in the microcomputer of the control means 7 as 0. In addition, even when t2 e.g. when baking fish continuously, the detected temperature T
Is abnormally high (T2 or more, for example, about 80 ° C. or more), the upper heating element 2 is kept until the detected temperature T falls to T2 or less.
Also, the power supply to the exhaust fan is continued without supplying power to the lower heating element 3, and the detected temperature T when the temperature becomes lower than the predetermined temperature T2 is stored in the microcomputer of the control means 7 as the initial temperature T0.

Subsequently, the lower heating element 3 is energized to generate heat,
Heat the fish. As a result, the temperature inside the cooking cabinet 1 rises and reaches the determination temperature T1. The elapsed time at this time is detected time t
Set to 0. Note that the determination temperature T1 is determined by the following determination temperature calculation formula with correction based on the initial temperature T0. Each constant is different for each type of automatic menu.

Automatic Menu Whole Body T1 = A1 + T0 × B1 Automatic Menu Dried / Filled T1 = A2 + T0 × B2 A1, B1, A2, B2: Constant The judgment temperature T1 and the initial temperature T0 are actually determined by the microcomputer of the control means 7. Since the calculation is performed after converting the signal into a signal that can be determined, the signal may be converted into an expression that can be easily processed by the microcomputer and then processed. What is important here is that the determination temperature T1 is determined by a determination temperature calculation formula that differs for each automatic menu, and that the determination temperature T1 is corrected by the initial temperature T0.

When the temperature reaches the determination temperature T1, the lower heating element 3 is turned off and the upper heating element 2 is turned on, and the remaining time t1 is determined by the following remaining time calculation formula corrected by the detection time t0. Each constant is different for each type of automatic menu.

Automatic Menu Whole Body t1 = C1 + t0 × D1 Automatic Menu Dried / Filled t1 = C2 + t0 × D2 C1, D1, C2, D2: Constants In order to obtain a stable baked state with little variation, constants D1, D2 is desirably 3 or less. This is because if the detection temperature fluctuates due to noise or the like and the detection time t0 fluctuates, the remaining time t1 becomes D
It will vary 1 or D2 times. In order to make this variation as small as possible, it is better to make D1 and D2 as small as possible, and in practice it is better to make it 3 or less.

The remaining time t1 determined by the above calculation is displayed on the display unit 6a, and the remaining time displayed thereafter is subtracted as time elapses.

Next, when the remaining time becomes 1/4 of t1,
The upper heating element 2 is turned off, and the lower heating element 3 is turned on.

Next, when the time t1 has elapsed and the remaining time display becomes 0, the power supply to the upper heating element 2 is stopped, and a buzzer (not shown) sounds to notify the user of the end of cooking. Thereafter, the display section 6a changes to a display state indicating that smoke is being removed, and the exhaust fan and the catalyst heater 12 are energized for a predetermined time t3 (about one minute) to remove smoke after cooking. The user sounds a buzzer,
The fish may be pulled out by pulling out the tray when the display state indicates that the smoke is being removed. However, if the fish is removed after removing the smoke, the amount of smoke from the front surface when the smoke is removed can be reduced.

In the above operation, when the amount of fish is different,
The larger the amount, the longer it takes for the temperature of the cooking cabinet 1 to rise.
FIG. 6 shows an example of one and four fish. As a result, in the case of four fish, the detection time t0 ′ at which the determination temperature T1 is reached is 1
In the case of the tail, since it becomes longer than t0, t0 is calculated from the remaining time calculation formula.
, The remaining time t1 also becomes longer. For this reason, when the amount of fish is small, the cooking time is short, and when the amount of fish is large, the cooking time is automatically adjusted so as to be long, and the same degree of burning is obtained.

Next, the case where the types of fish are different will be described. In general, when baking fish in a raw shape, it is preferred that the inside of the fish is cooked and the surface is moderately scorched. On the other hand, dried fish and filleted fish are better cooked and less scorched.
As a result of conducting various fish grilling experiments, two menus were prepared, one for the whole fish and one for the fillet and dried fish, and the most appropriate menu was used for each using independent formulas (for calculating the judgment temperature and for calculating the remaining time). By setting a constant, it was found that most types of fish can be burned automatically and moderately. For example, even when the weight, size, thickness, etc. of a round saury, shishamo, mackerel, etc. are considerably different, if the remaining time is determined by the same calculation at the same detection temperature, the detection time t0
And the remaining time t1 increased and decreased depending on the fish, and almost the same finish was obtained. Further, in the case of cut and dried fish, by setting the constants A2 and B2 so that the determination temperature T1 is lower than that of the round fish, the same baking was able to be obtained even if the type and amount of fish were changed.

The constants of the calculation formulas obtained by the above experiments are programmed in the microcomputer of the control means 7, and the determination temperature and the remaining time are calculated each time cooking is performed. Moderate baking is achieved.

In the control of the upper and lower heating elements 2 and 3 in this embodiment, one or two on / off controls may be performed for one cooking, so that control with an inexpensive relay may be used.

Further, in the embodiment, the upper heating element 2 and the lower heating element 3 are energized alternately. However, even when energization is performed simultaneously, the same effect can be obtained by setting a calculation formula under these conditions.

[0045]

As described above, according to the present invention, automatic cooking is performed not by changing the power of the heating element but by adjusting the cooking time, and baking from both sides with high heat regardless of the type and quantity of fish. Therefore, the surface of the fish has a moderately appetizing browning, and the inside of the fish retains the umami ingredients,
Can be baked moist. In addition, since control of the upper and lower heating elements can be performed by one or two on / off controls during one cooking, a general relay can be used and the cost can be reduced.

Also, by using two main automatic menus and their own calculation formulas, the whole body, dried fish,
Most of the cut fish can be baked to a suitable degree, so that even if the type of fish changes, the optimum degree of baking can be automatically set.

In addition, even when the type and amount of fish are changed, only two types of automatic cooking menus need to be selected. You can start cooking without cooking.

Further, the initial temperature is detected by operating the exhaust fan to stabilize the temperature atmosphere in the cooking chamber, so that variations in baking are eliminated,
A stable baked state can be obtained.

When the fish are continuously grilled, the detected temperature is corrected based on the initial temperature. If the detected temperature is abnormally high, the detected temperature after the cooling operation of only the exhaust fan and the catalyst heater is performed. Since the determination is made, the user can perform cooking by exactly the same operation as the first time without being conscious of baking continuously, and the baked state is the same as the first time.

As described above, regardless of the type and quantity of fish, and regardless of the state of the whole body, the cut, the dried fish, etc., the user can always obtain a stable baked state by a simple operation without any trouble. The effect is enormous.

[Brief description of the drawings]

FIG. 1 is a perspective view of the present invention.

FIG. 2 is an explanatory diagram of an operation unit of a cooking menu setting unit of the present invention.

FIG. 3 is a display example of a display unit of the present invention.

FIG. 4 is an operation diagram of the cooking procedure of the present invention.

FIG. 5 is a flowchart of a cooking procedure according to the present invention.

FIG. 6 is an operation graph of the cooking procedure of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cooking storage 2 Upper heating element 3 Lower heating element 4 Catalyst heater 5 Temperature detecting means 6 Cooking menu setting means 7 Control means 12 Catalyst

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 3L087 AA06 BA06 BB07 BC07 BC09 BC10 CC01 DA24 DA28 4B040 AA03 AA08 AB02 AC02 AE13 CA05 CA17 GD23 LA04 LA11 LA20

Claims (6)

[Claims] 1. A cooking cabinet (1) for heating and cooking, a grill (15) on which fish is placed, an upper heating element (2) located above the grill (15), and a lower heating located below. Body (3), temperature detecting means (5) for detecting the temperature in the cooking cabinet (1), cooking menu setting means (6) for setting a cooking menu, an upper heating element (2), a lower heating element ( 3) The control means (7) for performing control of (3). By starting cooking with an automatic cooking menu set in the automatic cooking section (6b) of the cooking menu setting means (6), the upper heating element (2) and the lower heating element (2) are controlled. The energization control of the heating element (3) is started, and the detected temperature T of the temperature detecting means (5) is changed from the start to the determination temperature T1.
An automatic fish roaster characterized in that the energization control is performed so as to determine the remaining cooking time t1 by a predetermined remaining time calculation formula from the detection time t0 until the time reaches t. 2. A judgment temperature T1 according to an automatic cooking menu.
2. The automatic fish roaster according to claim 1, wherein 3. The automatic fish roaster according to claim 1, wherein the remaining time calculation formula is changed according to the automatic cooking menu. 4. The initial temperature T of the temperature detecting means at the start of cooking.
2. The automatic fish roaster according to claim 1, wherein the judgment temperature T1 is corrected by 0. 5. The automatic fish roaster according to claim 1, wherein the determination temperature T1 is corrected by setting the temperature detected by the temperature detection means after a predetermined time t2 has elapsed from the start of cooking as the initial temperature T0. 6. The automatic fish roaster according to claim 1, wherein the remaining time calculation formula is as follows, and the constant D is 3 or less. t1 = C + t0 × D (C, D: constant)