JP2001254958A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To execute a good cooking in a short time by solving the problems of drying of a cooked matter and lengthy cooking time in a heating cooker exhausting soot out of the cooker by a fan. SOLUTION: Operation of a fan 15 is stopped or the rotational speed of the fan 15 is lowered when a temperature sensing means 17 detects a temperature exceeding a specified temperature in an early stage of heating. By changing the operation of the fan 15 in such a way, the cooked matter is prevented from being dried and quality of the cooked matter is raised and cooking time is reduced.

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 discharging oily smoke outside a refrigerator by a fan.

[0002]

2. Description of the Related Art Generally, when a roaster or the like is used to heat and cook a food containing a large amount of fat, such as meat or fish, oily fumes are generated, as disclosed in Japanese Patent Application Laid-Open No. 9-322859. , Equipped with a fan driven by a motor,
With this fan, the oil smoke generated in the heating chamber is forcibly drawn, the oil smoke is purified by passing through a catalyst, and the oil smoke is discharged out of the cooking device.

[0003]

However, at the beginning of heating, the temperature inside the refrigerator is low, and the temperature of the food is low.
Oil fumes are not generated without the fat content of the cook melting out.
In other words, although there is no need to operate a fan for discharging oily smoke in the initial stage of heating, the fan is conventionally operating in the initial stage of heating, and the outside air is drawn into the cooking cabinet by the fan, and the heating is performed. Lower the indoor temperature,
There was a phenomenon that the cooking time became longer.

[0004] Further, since the cooked food is heated in a heating chamber where the temperature has been reduced and is exposed to the wind of a fan for a long time, drying has often proceeded, resulting in a workmanship lacking in juiciness. Furthermore, the number of rotations of the fan differs depending on the frequency. The rotation speed of the fan is higher at 60 Hz than at 50 Hz, so that the air volume is large and the temperature in the refrigerator is less likely to rise.

[0005] Recently, there is a method in which the load of the food is detected by the temperature detecting means at an early stage of the heating to determine the cooking time and the heating pattern. There is a case that it is detected by mistake.

[0006]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, one aspect of the present invention is to provide a heating means for heating a food contained in a heating chamber, and a heating means for heating the food in the heating chamber during cooking. A fan for exhausting oily smoke, a motor for driving the fan, temperature detecting means for detecting a temperature in the heating chamber, and an operation of the fan when the temperature detecting means exceeds a predetermined temperature. A heating cooker provided with the control device described above.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION
Heating means for heating the food contained in the heating chamber, a fan for exhausting oily smoke generated in the heating chamber during cooking, a motor for driving the fan, and temperature detection means for detecting the temperature in the heating chamber A heating cooker provided with a control device capable of changing the operation of the fan when the temperature detecting means exceeds a predetermined temperature.

According to a second aspect of the present invention, the control device stops the operation of the fan until the temperature detecting means reaches a predetermined temperature, and operates the fan after the predetermined temperature is exceeded. Item 1. The heating cooker according to item 1.

In the above embodiment, the control device changes the operation of the fan when the temperature detecting means exceeds a predetermined temperature, and stops the operation of the fan until the temperature of the oil such as fish or meat melts. Therefore, it is possible to shorten the cooking time by preventing the temperature in the cooking cabinet from lowering without discharging the smoke to the outside of the cooking cabinet, to suppress the drying of the food, and to improve the image quality.

[0010] The invention according to claim 3 of the present invention provides a heating means for heating a food housed in a heating chamber, a fan for exhausting oily smoke generated in the heating chamber during cooking, and a fan comprising: A motor to be driven, temperature detecting means for detecting the temperature in the heating chamber, calculating means for calculating a temperature gradient from the temperature information of the temperature detecting means, and operation of the fan can be changed when a predetermined temperature gradient is reached. A heating cooker provided with the control device described above.

According to a fourth aspect of the present invention, the control device stops the operation of the fan until the temperature detecting means reaches the predetermined temperature gradient, and operates the fan after the predetermined temperature gradient is reached. A heating cooker according to claim 3 is provided.

In the above embodiment, the control device changes the operation of the fan when the temperature detecting means reaches the predetermined temperature gradient, so that the smoke is not discharged out of the cooking cabinet even during continuous cooking. By preventing the temperature in the refrigerator from lowering, the cooking time can be shortened, and the drying of the food can be suppressed, and the appearance can be improved.

According to a fifth aspect of the present invention, there is provided a heating means for heating a food contained in a heating chamber, a fan for exhausting oily smoke generated in the heating chamber during cooking, and a motor for driving the fan. Temperature detecting means for detecting the temperature in the heating chamber; calculating means for determining the load of the food from the temperature information of the temperature detecting means; and operation of the fan is stopped until the load amount determination is completed. A heating cooker provided with a control device that operates the fan after the determination.

According to a sixth aspect of the present invention, the control device stops the operation of the fan until a predetermined time elapses after the determination of the load amount,
A heating cooker according to claim 5, wherein the fan is operated after a predetermined time has elapsed after the determination of the load amount.

According to a seventh aspect of the present invention, the control device stops the operation of the fan until the time corresponding to the load amount has elapsed after the determination of the load amount, and the time corresponding to the load amount has elapsed after the determination of the load amount. After that, a heating cooker according to claim 5 in which a fan is operated.

In the above embodiment, since the control device does not operate the fan until the load amount is determined, it is possible to prevent the load amount from being erroneously determined due to the difference in the fan air volume generated from the difference in frequency, and to stabilize the quality of cooking. it can.

[0017]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of a cooking device according to the present invention will be described below with reference to FIGS.

(Embodiment 1) FIG. 1 is a block diagram showing a control circuit of a heating cooker of one embodiment corresponding to the first and second aspects of the present invention, and FIG. 2 shows an entire configuration of the heating cooker. FIG. 3 is a side cross-sectional view showing the cooking device.

The main body 1 of the cooking device has a supporting leg 2 at the lower part. Reference numeral 3 denotes a heating chamber having an open front surface, in which an upper heating element 4 and a lower heating element 5 as heating means are mounted. The types of the upper and lower heating elements 4 and 5 include a sheath heater, a Milacron heater, and a halogen heater.

The heating chamber 3 is located below the lower heating element 5.
A concave tray provided in the inside can be put in and out in conjunction with opening and closing of the cover 7 which covers the opening of the heating chamber 3. Reference numeral 8 denotes a cooking table which is set on the tray 6 and has a surface on which the food 9 is placed above the lower heating element 5, and can be put in and out of the heating chamber 3 together with the tray 6. An operation unit 10 is provided on the entire side of the main body 1 and is a switch for selecting a plurality of cooking methods and a plurality of foods.

Reference numeral 11 denotes a catalyst provided in the exhaust passage of the heating chamber 3, and reference numeral 12 denotes an auxiliary heater for heating the catalyst 11. 13
Is an opening for discharging the air in the heating chamber 3 to an exhaust passage, which is discharged from an exhaust port 14 on the back surface of the main body 1 through the exhaust passage. Reference numeral 15 denotes a fan provided in an exhaust passage for discharging the air in the heating chamber 3 to the outside of the main body 1.
Is a motor for driving the motor.

Reference numeral 17 denotes an inside temperature detecting means using a temperature sensor provided in the heating chamber 3, and 18 denotes a signal when the inside temperature detecting means 17 detects the temperature inside the heating chamber 3 and reaches a predetermined temperature. This is a control device that controls the energization of the upper heating element 4 and the lower heating element 5 in response to the request. The control device 18 controls the power supplied to the upper and lower heating elements 4 and 5 by a built-in control program. In this embodiment, a microcomputer (hereinafter referred to as a microcomputer) is used. . Further, the control device 18 has a selection unit 19 having information for selecting a plurality of cooking methods and a plurality of foods operated by the operation unit 10, and receives information above the selection unit 10 and corresponds to the cooking method and the type of the food. Operation pattern determining means 20 for specifying the operation, and control means 21 for controlling the upper and lower heating elements 4 and 5 according to the specification of the operation pattern determining means 20.
The operation pattern determining means 2 by selecting the selecting means 19
An operation pattern storage means 22 for storing an output pattern and a heating time of a heating means corresponding to a designated cooking course of 0, that is, a cooking method and a type of food, and reading and controlling the operation pattern by a control means 21; A time integrating means 23 as a function is provided. Numeral 25 is an arithmetic means which is an arithmetic function of the microcomputer, and calculates a temperature gradient from the temperature detected by the in-chamber temperature detecting means 17 and the timing information of the time integrating means 23.

The operation of the heating cooker configured as described above will be described below. First, cook the cooking table 8
It is placed on top, and the operation unit 10 is operated to select the type of the food and the cooking method by the selection unit 19. The heating time and the heating temperature are determined by a signal of the operation pattern determination means 20 and a signal of the operation pattern storage means 22 in accordance with the selected signal, and the control means 21 controls the upper heating element 4 and the lower heating element 5. Heat.

For example, in the case of two saury, 10
After a minute, the fish begin to emit oil smoke. The air containing the oil smoke is supplied to the fan 1 rotated by the motor 16.
5, the catalyst 11 is heated by the auxiliary heater 12 and has a high temperature. Therefore, the purification performance of the smoke is improved. When the smoke passes through the inside of the catalyst 12, the smoke is purified and the smoke disappears. Only air containing is released to the outside. FIG. 4 is a temperature graph in the present embodiment. At the time T2 at which smoke starts to be generated, the internal temperature detecting means has risen to θ2.

The fan starts to operate from the time when the inside temperature detecting means reaches θ1 before smoke starts to be generated.
By doing so, the operation of the fan is stopped in the early stage when no oil smoke is generated, the temperature inside the refrigerator is prevented from lowering due to the wind of the fan, the cooking time is shortened, and the food is prevented from drying and the image quality is improved. I can do it.

Table 1 is a comparison table of the results obtained when the fan is operated from the beginning of heating and when the operation of the fan is stopped at the beginning of heating according to the present embodiment when the four-tailed fish is cooked.

[0027]

[Table 1]

As described above, the one in which the fan is stopped in the early stage of heating has a lower water reduction rate of the cooked food, and the one in which the fan is juicy and well-made when eating is better than the one in which the fan is operated from the early stage of heating. became.

In this embodiment, the operation of the fan is stopped until the temperature detecting means reaches a predetermined temperature. However, the rotation speed of the fan is reduced until the temperature detecting means reaches the predetermined temperature, or the fan is turned off. The same effect can be obtained by reducing the air volume of the fan by performing the intermittent operation.

(Embodiment 2) FIGS. 1 to 3 of Embodiment 1 show a heating cooker in one embodiment corresponding to the third and fourth aspects of the second embodiment.

FIG. 5 shows a case where the inside temperature detecting means at the start of cooking in the first cooking is 20 ° C., and FIG. 6 shows a case where cooking is started again while the inside temperature is high after cooking. It is a temperature graph when a temperature detection means is 180 degreeC.

As described in the first embodiment, a predetermined temperature, for example, 1
When the fan is operated at 90 ° C., in the case of the first cooking in FIG. 5, the fan is operated eight minutes after the start of heating, but in the case of the continuous cooking in FIG. Has reached 180 ° C., the fan starts to operate in one minute from the start of cooking. However, one minute after the start of cooking, the temperature of the food is still low and the oil from the food does not melt out, so that the amount of smoke generated is small and it is not necessary to operate the fan.

In this embodiment, the fan is operated when a predetermined temperature gradient is reached, that is, the temperature gradient θ2 for a predetermined time period is set.
By operating the fan when -θ1 falls below a certain gradient, even during continuous cooking, the fan is stopped as long as no smoke comes out, to prevent a decrease in the internal temperature due to the wind of the fan, and to reduce the cooking time. In addition to shortening the time, it is possible to prevent the food from drying out and improve the work quality.

(Embodiment 3) FIGS. 1 to 3 of the first embodiment show a heating cooker according to an embodiment corresponding to the third to fifth aspects of the third embodiment.

In the present embodiment, unlike the first embodiment, the operation of the fan is started after determining the load amount for determining the cooking time T3 shown in FIG. The load amount determination is to determine the load amount of the food, and the cooking time T3 is determined by the load amount determination since the time required for cooking becomes longer as the load amount of the food becomes larger. . Time T during which the inside temperature detecting means rises from the predetermined temperature θ1 to θ2.
Since 2-T1 becomes longer as the load becomes larger,
The cooking time T3 is determined by this T2-T1.
Since this step is set at the beginning of heating in which the sensor temperature rises, during this time, the temperature inside the refrigerator is relatively low and the temperature of the food is low, so that no oil smoke is generated. Therefore, it is not necessary to rotate the fan until the determination of the load amount is completed. By starting the operation of the fan after the determination of the load amount is completed, the cooking time is reduced as in the first embodiment, and the dried food is dried. Can be prevented and the work quality can be improved. Further, the rotation speed of the motor for driving the fan differs depending on the frequency. Table 2 shows the number of rotations of the motor in this embodiment for each frequency.

[0036]

[Table 2]

Since the rotation speed of the motor is higher at 60 Hz than at 50 Hz, the air volume is larger, and the internal temperature and the temperature detected by the internal temperature detecting means are less likely to rise. In this case, when the fan is operated also at the time of the load amount determination, if the cooking time based on the load amount detection is set in accordance with 50 Hz, the time during which the temperature rises from θ1 to θ2 becomes longer at 60 Hz,
It is determined that the load is greater than that set at 50 Hz, the cooking time is prolonged, and the food is overheated. Accordingly, by not operating the fan at the time of the load amount determination, the load amount determination is not affected by a difference in frequency, and the same load amount determination can be performed at both 50 Hz and 60 Hz. , The workmanship of the cooking is stabilized.

In this embodiment, the fan is started to operate after the load amount is determined. However, depending on the temperature range set in the load amount determination step, it may take a long time after the load amount determination is completed until oil smoke starts to be generated from the food. Therefore, by operating the fan after a certain period of time has elapsed after the determination of the load amount, the cooking time can be further reduced, and the quality of the cooked food can be prevented and drying can be improved.

Further, as the load increases, the temperature rise in the refrigerator becomes slower and the temperature rise of the food becomes slower. Therefore, after the load is determined, the time until the smoke starts to be generated from the food increases as the load increases. It will take. Therefore, in proportion to the magnitude of the load amount determined by the load amount determination,
By setting the time between the start of the operation of the fan, the cooking time can be further shortened, and the food can be prevented from drying and the appearance can be improved.

The specific numerical values in each of the above embodiments of the present invention are merely examples, and the present invention is not limited to these numerical values, and can be appropriately changed as needed. In the heating cooker, saury is an example of a specific cooked food, and the present invention is not limited to this.

[0041]

According to the first and second aspects of the present invention,
Since the operation of the fan is stopped until the temperature at which oil such as fish and meat melts, the cooking time is shortened by preventing the temperature inside the cooking cabinet from lowering without discharging smoke outside the cooking cabinet, Drying of the cooked food can be prevented and the work quality can be improved.

According to the third and fourth aspects of the present invention, the operation of the fan is stopped until the temperature at which oil such as fish and meat melts even during continuous cooking, so that smoke is discharged out of the cooking cabinet. Without reducing the inside temperature, the cooking time can be reduced by preventing the temperature in the refrigerator from lowering, and the dried food can be prevented from being dried to improve the image quality.

According to the fifth aspect of the present invention, it is possible to prevent erroneous determination of a load amount due to a difference in fan air volume generated from a difference in frequency, and to perform optimal heating for the amount of food.

Further, according to the present invention, it is possible to prevent erroneous determination of the load amount due to the difference in the air flow of the fan caused by the difference in the frequency, to perform the optimal heating for the amount of cooked food, and to perform the determination after the load amount determination. Also, by stopping the fan for a predetermined time,
Further, the cooking time can be shortened, and the quality of the cooked food can be improved.

Further, the invention according to claim 7 prevents erroneous determination of the load amount due to the difference in the air volume of the fan caused by the difference in the frequency, performs the heating optimal for the amount of the food, and responds to the load amount. By providing a fan stop time,
The shortest cooking time can be realized according to the load amount, and the quality of the cooked food can be further improved.

[Brief description of the drawings]

FIG. 1 is a block diagram showing a configuration of a heating cooker according to an embodiment of the present invention.

FIG. 2 is a partially cutaway front view showing the configuration of the cooking device;

FIG. 3 is a side sectional view showing the configuration of the cooking device.

FIG. 4 is a characteristic diagram showing temperature information of an inside temperature detecting means of the cooking device and an operation pattern of a fan in the first embodiment.

FIG. 5 is a characteristic diagram showing temperature information of the inside temperature detection unit of the heating cooker and an operation pattern of the fan when the inside temperature detection unit at the start of cooking in the first cooking is 20 ° C. in the second embodiment.

FIG. 6 is a diagram showing a case in which cooking is started again while the internal temperature after cooking in the second embodiment is high while the internal temperature detecting means at the start of cooking is 180 ° C. Characteristic diagram showing temperature information of means and operation pattern of fan

FIG. 7 is a characteristic diagram showing temperature information of an inside temperature detecting means of the cooking device and an operation pattern of a fan in the third embodiment.

[Explanation of symbols]

 4 Upper heating element 5 Lower heating element 15 Fan 16 Motor 17 Temperature detecting means 18 Controller

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Shuji Sato 1006 Kazuma Kadoma, Kazuma, Osaka Prefecture F-term (reference) in Matsushita Electric Industrial Co., Ltd. 3L087 AA02 AB07 BA03 BA09 BB05 BC06 BC09 CA01 CA03 CA09 CC01 DA06 DA07 DA13 DA25 DA26 4B040 AA03 AA08 AB02 AC02 AE13 CA04 CA17 EA04 LA02 LA08 LA12 LA14 LA19 NA08 NA11 NA16

Claims (7)

[Claims] A heating means for heating the food contained in the heating chamber; a fan for exhausting oily smoke generated in the heating chamber during cooking; and a motor for driving the fan.
A heating cooker comprising: a temperature detecting means for detecting a temperature in a heating chamber; and a control device capable of changing an operation of a fan when the temperature detecting means exceeds a predetermined temperature. 2. The cooking device according to claim 1, wherein the control device stops the operation of the fan until the temperature detecting means reaches a predetermined temperature, and operates the fan after the temperature exceeds the predetermined temperature. 3. A heating means for heating the food contained in the heating chamber, a fan for exhausting oil smoke generated in the heating chamber during cooking, and a motor for driving the fan;
Temperature detecting means for detecting the temperature in the heating chamber; calculating means for calculating the temperature gradient from the temperature information of the temperature detecting means; and a control device capable of changing the operation of the fan when a predetermined temperature gradient is reached. Equipped heating cooker. 4. The control device according to claim 3, wherein the operation of the fan is stopped until the temperature detecting means reaches a predetermined temperature gradient, and the fan is operated after reaching the predetermined temperature gradient.
The heating cooker as described. 5. A heating means for heating food stored in a heating chamber, a fan for exhausting oily smoke generated in the heating chamber during cooking, and a motor for driving the fan;
Temperature detecting means for detecting the temperature in the heating chamber, calculating means for determining the load of the food from the temperature information of the temperature detecting means, and stopping the operation of the fan until the load amount determination is completed, after the load amount determination A heating cooker provided with a control device for operating a fan. 6. The control device according to claim 5, wherein the controller stops the operation of the fan until a predetermined time has elapsed after the determination of the load amount, and operates the fan after a predetermined time has elapsed after the determination of the load amount.
The heating cooker as described. 7. The controller stops the operation of the fan until the time corresponding to the load amount has elapsed after the determination of the load amount, and operates the fan after the time corresponding to the load amount has elapsed after the determination of the load amount. The heating cooker according to claim 5, wherein