JP2001286396A - Cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To carry out reliably high-speed, high temperature cooking while controlling and managing burning. SOLUTION: Characteristically, a cooking vessel 1 into which food ingredients are put for cooking, a heating means 3 for heating at least the bottom 13 of the cooking vessel 1, a weight detection means 9 supporting at least the cooking vessel 1 and detecting total weight of the cooking vessel 1 side, a weight change memorization means 11 for memorizing a weight change for attaining the purpose of cooking without causing burning of food materials placed in the cooking vessel 1 as a reference value in advance, and a drive control means 11 for controlling drive of the heating means 3 on the basis of a change in total weight detected by the weight detection means 9 and the reference value are provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking apparatus capable of performing high-temperature and high-speed heating cooking while suppressing burning.

[0002]

2. Description of the Related Art Conventionally, this type of cooking device has been
For example, there is a type provided with a cooking pot as a cooking container for putting in food and cooking, and a gas heating device arranged at the bottom of the cooking pot to heat the bottom. In such a cooker device, for example, when stir-fried vegetables,
The large amount of vegetables put into the cooking pot goes through the following process.

[0003] That is, a large amount of vegetables is initially charged into a large cooking pot to the upper end of the cooking pot, and the bottom of the cooking pot is heated at a high temperature by a gas heating device. As the stir-fry cooking progressed, the vegetables that had initially filled the top of the cooking pot shrunk to the bottom side of the cooking pot, and finally the high-temperature heating by the gas heating device at the bottom completed the stir-fry cooking I do.

[0004]

However, in the case of fry cooking by high-temperature heating by the gas heating device at the bottom as described above, it takes a considerable time for a large amount of vegetables to shrink to the bottom of the cooking pot, There has been a problem that the cooking time is extremely long. If the heating temperature is increased in order to shorten this time, there is a problem that vegetables are easily burned to the inner surface of the cooking pot.

[0005] In order to solve this problem, it is only necessary to raise the temperature of foods such as vegetables while avoiding scorching. However, the temperature point at which scorching occurs is not clear.
It had to rely on the intuition of the workers. For this reason, the cooking speed is limited by the ability of the worker, which limits the reduction of the cooking time.

An object of the present invention is to provide a cooking apparatus capable of performing high-temperature and high-speed heating cooking while suppressing burning.

[0007]

According to the first aspect of the present invention, there is provided a cooking container for charging foods for cooking, heating means for heating at least a bottom portion of the cooking container, and supporting at least the cooking container. Weight detection means for detecting the total weight of the cooking container; and weight change storage means for storing, as a reference value, a weight change for achieving the purpose of cooking without causing the ingredients put into the cooking container to be scorched. And drive control means for driving and controlling the heating means based on the change in the total weight detected by the weight detection means and the reference value.

According to a second aspect of the present invention, there is provided the cooking apparatus according to the first aspect, wherein the heating means includes one of a gas heating device and an electromagnetic induction heating device for heating the bottom of the cooking vessel. It is characterized by.

According to a third aspect of the present invention, in the cooking apparatus according to the second aspect, the cooking vessel is provided with a closed cross section on a wall surface on the outer peripheral side of the bottom of the cooking vessel, and a fluid heat medium is provided inside the closed cross section. A heat exchange jacket for supplying heat and exchanging heat with the wall surface, and a medium supply / discharge unit for supplying / discharging the fluid heat medium from outside to the heat exchange jacket. I do.

According to a fourth aspect of the present invention, there is provided the cooking apparatus according to any one of the first to third aspects, wherein the food put in the cooking container is not weighted so as to achieve the purpose of cooking without scorching. The change is determined based on a weight corresponding to a temperature at which a change in the wall surface temperature of the cooking container and a change in the temperature of the food material deviate.

[0011]

According to the first aspect of the present invention, food can be put into the cooking container and at least the bottom of the cooking container can be heated by the heating means. At this time, the total weight of the cooking container side can be detected by the weight detecting means, and the weight change for achieving the purpose of cooking without causing the food put into the cooking container to be scorched by the weight change storing means is determined in advance. It can be stored as a value. Therefore, based on the change in the total weight detected by the detection means and the reference value, the drive control means can control the driving of the heating means. For this reason, burning can be suppressed, the speed of heating cooking is not restricted, and cooking time can be shortened.

According to the invention of claim 2, in addition to the effect of the invention of claim 1, the bottom of the cooking vessel can be heated by either the gas heating device or the electromagnetic induction heating device. Therefore, heating control can be accurately performed by the gas heating device or the electromagnetic induction heating device.

According to a third aspect of the present invention, in addition to the effect of the second aspect of the present invention, a fluid heat medium is supplied to the inside of the closed cross section of the heat exchange jacket by a medium supply / discharge means so that heat can be exchanged with the wall surface. Can be. Therefore, the food can be efficiently heated on both the bottom of the cooking container and the wall surface on the outer peripheral side of the bottom. Moreover, the heating by the gas heating device or the electromagnetic induction heating device is transmitted to the wall surface on the outer peripheral side of the bottom of the cooking container by heat conduction. At this time, a heat exchange jacket exists on the wall surface on the outer peripheral side of the bottom of the cooking vessel, and can be heated by heat exchange with the fluid heat medium. The heat radiation is suppressed, and the heat can be efficiently transmitted into the cooking container. Therefore, as a whole, when a large amount of food is charged and cooked, the cooking time can be remarkably shortened.

In particular, as described above, when the cooking time is remarkably short, it is necessary for the worker to carefully control the temperature while checking the scorch one by one, which requires considerable skill. Control can be performed very easily. Therefore, the speed of heating and cooking is not limited by the work ability of the worker, and the cooking time can be greatly reduced as a whole.

According to the fourth aspect of the present invention, in addition to the effect of any one of the first to third aspects, the weight change for achieving the purpose of cooking without causing the ingredients put into the cooking container to be scorched is:
Since the determination is made based on the weight corresponding to the temperature at which the change in the wall surface temperature of the cooking container and the change in the temperature of the food material deviate, it is possible to more accurately perform the heating cooking in which the burning is suppressed.

[0016]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS (First Embodiment) FIG. 1 is an overall schematic view of a cooking device according to a first embodiment of the present invention. As shown in FIG. 1, a cooking device according to a first embodiment of the present invention includes a cooking vessel 1 and a gas heating device 3 as heating means.
And a heat exchange jacket 5 and a medium supply / discharge unit 7 as a heating unit, a weight detection unit 9, and a control panel 11.

The cooking vessel 1 is composed of a large cooking pot in which ingredients, for example, vegetables, are charged and fried and cooked, or kneaded bean sauce, sauce, soup and other foods are boiled down. The cooking container 1 has a bottom 1 formed in a spherical shape.
3 and a trunk 15 rising on the outer peripheral side of the bottom 13. The cooking vessel 1 is formed of iron, stainless steel, a multi-layer of iron and stainless steel, or any one of copper, or a combination thereof.

A temperature sensor 16 is attached to the bottom 13 of the cooking vessel 1 on the outer peripheral side as wall temperature detecting means. The temperature sensor 16 detects the temperature of the wall surface of the bottom 13, and its output is input to the control panel 11. The wall surface temperature detecting means may be provided not only on the bottom portion 13 but also on the body portion 15 so that both sides detect the wall surface temperature.

The gas heating device 3 is disposed on the lower surface of the bottom 13 of the cooking vessel 1 and heats the bottom 13. The gas heating device 3 includes a plurality of gas burners 1.
7, 19, and 21 are provided. Gas burners 17, 19,
A plurality 21 is arranged in an annular shape when viewed from a plane. The gas burners 17 and 19 are arranged on the inner ring side, and the gas burners 21 are arranged on the outer ring side.

The gas burners 17, 19, 21 are connected to a supply source of a fuel gas 26 by a gas pipe 23. Solenoid valves 25, 27,
29 and 31 are provided and can be driven and controlled by a control panel 11 described later. The solenoid valve 27 controls the opening and closing of the gas burners 17 and 19 on the inner wheel side, and the solenoid valve 25 controls the opening and closing of the gas burner 21 on the outer wheel side.

The heat exchange jacket 5 is provided in a closed cross section on a wall surface on the outer peripheral side of the bottom portion 13 of the cooking vessel 1,
A fluid heat medium is supplied to the inside of the closed section so that heat can be exchanged with the wall surface. That is, in this embodiment, the heat exchange jacket 5 is formed with a closed cross section on the outer surface from the corner on the outer peripheral side of the bottom 13 to the body 15. This heat exchange jacket 5 is
Is formed continuously over the entire circumference of However, the heat exchange jacket 5 may be provided by being divided at predetermined lengths in the entire circumferential direction of the cooking vessel 1. In this case, the flowable heat medium can be supplied / discharged to each of the divided heat exchange jackets by separate control.

In this embodiment, the medium supply / discharge means 7 selectively supplies and discharges steam, water and air as the fluid heat medium. When only the heating is intended by the heat exchange jacket 5, the medium supply / discharge means 7 may be configured to supply / discharge only steam as a fluid heat medium.

The medium supply / discharge means 7 includes an upper pipe 33,
A lower pipe 35 is provided, and the upper pipe 33 is connected to an upper side of the heat exchange jacket 5 at one side thereof.
5 is connected to the lower side on the other side. The upper pipe 33 is branched into three pipes 37, 39, 41, and provided with solenoid valves 43, 45, 47, respectively. These solenoid valves 43, 45, 47 are controlled to be opened and closed by the control panel 11. The pipe 37 is connected to a supply source of steam 49. A pressure sensor 38 is provided in the pipe 37,
The detected value is input to the control panel 11. Further, the pipe 39 is connected to a discharge part of the cooling water 51,
The pipe 41 is connected to a discharge part of the cooling air 53.

The lower pipe 35 has three pipes 55, 5
7 and 59, the solenoid valves 61 and 59 respectively.
63 and 65 are provided. Each solenoid valve 6
1, 63 and 65 are controlled to be opened and closed by the control panel 11. The pipe 55 is connected to the discharge side of the steam 49, the pipe 57 is connected to a supply source of the cooling air 53, and the pipe 59 is connected to a supply source of the cooling water 51.

A flat surface 67 is formed at the lower portion of the heat exchange jacket 5 over the entire circumference. Flat surface 67
Faces the flat upper surface 71 on the lower heat insulating wall 69. The heat-insulating wall 69 surrounds the outer periphery of the bottom heating means 3 and is supported on a support 73.
The heat insulating wall 69 thermally partitions the heat exchange jacket 5 and the gas heating device 3 from each other.

The support 73 is provided with a plurality of mounting feet 75. For example, a load cell is attached to each foot 75 as the weight detecting means 9. The detection signal of the load cell of each foot 75 is input to the control panel 11. Each of these feet 75
By averaging the detected loads of the load cells attached to the cooking vessel 1, the total weight of the cooking vessel 1 and the heat exchange jacket 5 can be accurately detected. In particular, even if the ingredients are shifted or moved due to agitation in the cooking container 1 during cooking, the load at that time is detected by the load cell attached to each foot 75, and the average is calculated. Detection can be performed. In this embodiment, the total weight of the cooking container 1 and the heat exchange jacket 5 including the heat insulating wall 69 is detected.

The control panel 11 previously stores, as a reference value, a weight change for achieving the purpose of cooking without causing scorching of the ingredients put into the cooking container 1 as a weight change storage means. The change in weight for achieving the purpose of cooking without causing the food put into the cooking container 1 to be scorched is based on the weight corresponding to the temperature at which the change in the temperature of the wall surface of the cooking container 1 and the change in the temperature of the food differ. And confirmed by the present applicant. This temperature will be described later.

The control panel 11 drives and controls at least the gas heating device 3 based on the weight change detected by the weight detection means 9 and the reference value as drive control means.
The control of the gas heating device 3 is performed by, for example, opening and closing the solenoid valves 25 and 27. That is, the supply of the fuel gas 26 to the gas burners 17 and 19 on the inner ring side is reduced or stopped in a stepwise manner, and the supply of the fuel gas 26 to the gas burner 21 on the outer ring side is reduced or stopped in a stepwise manner. Control such as shifting the control timing of the gas burners 17, 19, 21 is performed. Control panel 1
1 controls the drive of the medium supply / discharge means 7. The target of drive control in this case is the solenoid valves 43, 45, 47, 6
1, 63, 65, etc.

The cooking vessel 1 is provided with stirring means 7 from above.
The stirring blades 79, 81, 83 of No. 7 are inserted to enable heating and stirring. In this embodiment, the stirring means 77 is supported separately from the cooking container 1. However,
It is also possible to support the stirring means 77 on the support table 73 together with the cooking vessel 1. In this case, the weight detecting means 9 is configured to detect the total weight including the stirring means 77.

The stirring blades 79 and 81 are provided with an eccentric rotation shaft 8.
4 is attached to the branch shaft 85 supported by the shaft 4. An auxiliary shaft 87 is provided below the eccentric rotation shaft 84, and a temperature sensor 89 as a food temperature detecting means is provided at a lower end of the auxiliary shaft 87.
Is supported. The temperature sensor 89 detects the temperature of the food in the cooking vessel 1 during heating and cooking, and the output is input to the control panel 11. However, when the stirring blades 79, 81, 83 are not attached,
The temperature sensor 89 will be attached by another supporting means. The stirring blade 83 is attached to a branch shaft 93 supported on the main shaft 91 side.

Next, the operation will be described. First, cooking container 1
Ingredients such as vegetables, water, and, if necessary, seasonings are added to the inside. The timing of adding water, seasonings, and the like may deviate from the start of heating depending on the purpose of cooking, and the amount of input may be changed according to the purpose of cooking. These input amounts are determined in advance by experiments according to the purpose of cooking,
As a result, the input amounts of foods, water, seasonings, and the like according to the purpose of cooking can be extremely easily grasped, and workability is significantly improved.

Then, by the drive control of the control panel 11,
The solenoid valves 25 and 27 of the gas heating device 3 are controlled to open and close, and the fuel gas 26 is blown out of the gas burners 17, 19 and 21 from the supply source through the pipe 23, and the control panel 1
The ignition is performed by the automatic ignition under the control of 1. Thereby, the bottom of the cooking vessel 1 is heated at a high temperature by gas heating. At the same time, the opening and closing of the solenoid valves 43 and 61 are controlled by the drive control of the control panel 11, and the heat exchange jacket 5
Steam is supplied to the inside. The supplied steam is variously selected from saturated steam, superheated steam, etc. according to the purpose of heating. The steam supplied into the heat exchange jacket 5 exchanges heat with the wall surface on the outer peripheral side of the bottom portion 13 of the cooking container 1, and the cooking container 1 is heated in this portion.

Therefore, even if vegetables and the like are put in a large amount up to the upper portion of the cooking vessel 1, high-speed heating is performed by heating by the gas heating device 3 and heating by heat exchange in the heat exchange jacket 5. Can be. Further, the heat of the bottom portion 13 is transmitted to the body portion 15 by heat conduction. However, since steam exists in the heat exchange jacket 5, the heat transmitted by heat conduction does not escape to the outside, and the heat is efficiently transferred into the cooking vessel 1. Can communicate well. Therefore, also from this point, the entire inside of the cooking container 1 can be heated at a high speed.

The ingredients put into the cooking vessel 1 are, for example, vegetables. When the ingredients are stir-fried and cooked, the vegetables that have been put into the top of the cooking vessel 1 are filled with the bottom 1
Focusing on the 3 side in a short time, and high-temperature cooking can be performed by gas heating on the bottom 13 side.

Here, when high-temperature cooking is performed only by gas heating of the bottom portion 13 as in the above-described conventional case, the vegetables which have been initially charged to the upper portion of the heating pot 1 are quickly brought to the bottom portion 13 side by gas so as to quickly focus on the bottom portion 13 side. When high temperature heating is performed intensely,
Vegetables are easily burnt. Further, if the degree of gas heating is reduced to avoid such scorching, it takes too much time for the charged vegetables to converge to the bottom 13 side.

On the other hand, the heating of the bottom portion 13 by the gas as described above and the heating by heat exchange on the body portion 15 side by the steam can quickly and quickly feed a large amount of vegetables and the like to the bottom portion 13 side. Focusing and high-temperature heating by gas heating can be performed quickly. That is, high-temperature cooking can be performed for a short time by so-called hybrid heating as in the present embodiment.

In such cooking, the stirring means 77
With the rotation of the main shaft 91, the eccentric rotation shaft 84 revolves around the main shaft 91, and the branch shaft 85 rotates around the eccentric rotation shaft 84. Therefore, the stirring blades 79 and 81 are eccentric rotation shafts 84.
The agitating blade 83 revolves around the main shaft 91 while revolving around the main shaft 91. The ingredients in the cooking vessel 1 can be agitated and cooked by the agitating blades 79, 81, and 83, and high-temperature, high-speed agitated cooking can be performed as a whole.

When the ingredients are vegetables and the vegetables are stir-fried and cooked, for example, when the ingredients are quickly converged to the bottom portion 13 or in the middle thereof, the solenoid valves 43 and 61 are controlled by the control panel 11 to control the heat. Steam is removed from the exchange jacket 5 or the supply is stopped, and the degree of heat exchange is reduced or stopped. Therefore, heat exchange by steam on the side of the body 15 of the cooking container 1 is suppressed or stopped, and during the process of converging to the bottom 13 side during the stir-fry of vegetables, the body 15 Problems such as burning due to excessive heating by steam can be suppressed.

Further, by controlling the opening and closing of the solenoid valves 45, 47, 63 and 65 by the control panel 11, cooling water or cooling air can be supplied into the heat exchange jacket 5. Therefore, active cooling can be performed on the wall surface on the outer peripheral side of the bottom portion 13 of the cooking container 1, and scorching at this portion can be reliably suppressed. In this case, the foodstuff shrinks to the bottom 13 side, and does not affect high-temperature cooking by gas heating. Further, depending on the food material, after heating and cooking, the gas heating of the gas heating device 3 is stopped, and the cooling water 51 or the cooling air 53 is positively injected into the heat exchange jacket 5 to lie in the cooking container 1 while cooling. You can also put it.

In such a cooking process, it is extremely important to control the suppression of burning of the food while maintaining the heating speed.

FIG. 2 (b) shows the change in wall surface temperature A2 when the occurrence of scorching was confirmed by an experiment using food as "onion".
It shows a food temperature change B2, a food weight change C2, and a food stirring state D2. The vertical axis in FIG. 2 represents temperature, weight, and rotation speed, and the horizontal axis represents time. In the figure, it has been confirmed that scorching starts at a point EP1 where the wall surface temperature change A2 and the food material temperature change B2 deviate, and that the scorching is progressing when the departure state continues. Therefore, the change in weight for achieving the purpose of cooking without causing the food introduced into the cooking container 1 to be scorched corresponds to the temperature at which the wall temperature change A2 of the cooking container 1 and the food temperature change B2 deviate. The weight is determined as a reference and stored in the control panel 11 as a reference value in advance.

That is, experiments are performed in advance according to the purpose of cooking within a range in which the wall surface temperature of the cooking container 1 detected by the temperature sensor 16 and the temperature of the foodstuff detected by the temperature sensor 89 do not differ from each other. A reference line K1 of the weight change as shown in FIG. 2A is obtained as a reference value. The state of the divergence differs depending on the input amount of "onion" as an ingredient, the input amount of water, seasoning, etc., so the input amount for performing the intended cooking is determined in advance, and the experiment is repeated based on this, and the reference line is obtained. Determine K1. The reference line K1 may also change depending on the humidity, temperature, and the like of the day. By storing these data together in the control panel 11, a more accurate reference line K1 can be set. . It should be noted that the stirring of the foodstuffs suppresses burning, but the change in the situation does not significantly affect the deviation as long as the stirring is performed.

During the heating and cooking, the total weight is detected by each load cell of the weight detecting means 9 attached to each foot 75, and the control panel 11 controls the cooking vessel 1 based on the total weight.
The weight change of the foodstuffs inside is sequentially calculated. The calculation result is compared with a reference line K1, which is a reference value, and the gas heating device 37 is controlled so as to match the reference line K1. It is also possible to adopt a configuration in which the reference value is a change in the total weight including the cooking container 1 during heating cooking, and the reference value is directly compared with the detected total weight for control.

The above control is performed, for example, on the gas heating device 3 side as indicated by E1 and F1 in FIG.
That is, the control is performed by selectively stopping the gas burners 21 on the outer wheel side F1 and the gas burners 17 and 19 on the inner wheel side E1 by controlling the opening and closing of the solenoid valves 25 and 27.

At the same time, control of the medium supply / discharge means 7 can be performed. For example, the solenoid valves 43, 4
5, 47, 61, and 63 are controlled to open and close to selectively supply and discharge steam, cooling water, and cooling air to and from the heat exchange jacket 5, thereby performing temperature control.

In addition, depending on the food material, the color or flavor may be imparted by positively causing scorching. In such a case, even if scorching is required, the product will not be established if it is scorched more than necessary, so strict management is required. In this case, a desired burn can be accurately obtained by previously determining a reference line K1 for obtaining burns suitable for the purpose of cooking and storing this as a reference value.

In particular, in the above-described hybrid heating, high-temperature and high-speed cooking can be performed twice or more as compared with the conventional method. Although the scorching easily occurs due to the overrun, the above-described control makes it possible to reliably perform the intended cooking while performing the scorching prevention and scoring management very easily and accurately. Therefore, the speed of the high-temperature heating cooking is not restricted by the work ability of the worker, and the high-temperature and high-speed heating cooking can be reliably performed.

FIG. 3 (b) shows a change in wall surface temperature A4 when the occurrence of scorching was confirmed by experiments using foodstuffs as "An".
It shows a food temperature change B4, a food weight change C4, and a food stirring state D4. The vertical axis in FIG. 3 represents temperature, weight, and rotation speed, and the horizontal axis represents time. In the same figure, it can be confirmed that the scorching starts at a point EP2 at which the wall temperature change A4 and the food temperature change B4 deviate due to residual heat after cooking, and that the scorching is progressing when the departure state continues. . Therefore, the weight change for achieving the cooking purpose without causing the food to be scorched by the residual heat input to the cooking container 1 is determined on the basis of the temperature difference,
It is stored in the control panel 11 as a reference value in advance.

That is, in FIG. 3A, experiments are repeated in advance in a similar manner to the above, and a reference line K2 for performing a desired cooking without burning due to residual heat is determined. The reference line K2 may change depending on the humidity, temperature, and the like of the day. By storing these data together in the control panel 11, a more accurate reference line can be set.

The weight control can be performed using the reference line K2 during the heating and cooking in the same manner as in the previous period. This control is performed, for example, on the gas heating device 3 side as shown in FIG.
E2, F2. That is, the control is performed by selectively stopping the gas burners 21 on the outer wheel side F2 and the gas burners 17 and 19 on the inner wheel side E2 by controlling the opening and closing of the solenoid valves 25 and 27.

Therefore, the occurrence of scorch due to residual heat can be accurately suppressed by weight control.

During the cooking, the temperature sensor 16,
It is also possible to display the wall surface temperature and the food material temperature by the LCD 89 on a liquid crystal monitor or the like, so as to confirm them. In this case, it is possible to visually check whether or not the burn control and the burn control by the weight control are properly performed, and more accurate control can be performed. Further, when a deviation occurs due to the detection of the wall surface temperature and the food material temperature, it may be determined that the weight control is abnormal, a warning is issued by a buzzer or the like, and a repair or the like is prompted. In addition to the above, white roux, custard cream, eggs and the like can be considered as food ingredients, but are not limited thereto. (Second Embodiment) FIG. 4 is an overall configuration diagram of a cooking device according to a second embodiment of the present invention, and corresponds to FIG. The first
Components corresponding to those of the embodiment will be described with the same reference numerals.

In this embodiment, an electromagnetic induction heating device is used as a heating means for the bottom portion 13, and an electromagnetic induction heating element 105 is arranged below the bottom portion 13 of the cooking vessel 1. The electrical control of the electromagnetic induction heating element 105 is performed by the control panel 11. The control panel 11 can control the electromagnetic induction heating element 105 by, for example, stopping the driving of the heat generation state on the outer peripheral side portion and the inner peripheral side portion, similarly to the heating by the gas, for example. ing.

Therefore, in the present embodiment, substantially the same functions and effects as those of the first embodiment can be obtained. Further, in the present embodiment, since the electromagnetic induction heating element 105 is used, the control by the control panel 11 becomes easier, and a piping and an exhaust structure as in the case of gas are not required, so that a compact configuration can be achieved. It is possible.

In the above embodiment, the gas heating device or the electromagnetic induction heating device is shown as the bottom heating means. However, electric heating means other than electromagnetic induction using various heating coils, or heat exchange with the bottom portion 13 is used. Set up a separate jacket,
The bottom 13 can also be configured to be heated by heat exchange with steam. In this case, the steam used in the heat exchange jacket 5 on the body portion 15 side can be reheated and supplied to the jacket on the bottom portion 13 side as superheated steam. or,
It is also possible to supply the superheated steam independently by using a separate system from the heat exchange jacket 5 on the body 15 side. Further, the heat exchange jacket 5 side of the cooking vessel 1 is formed of various heating coils or electromagnetic induction heating elements, and the configuration for electrically heating is also within an equivalent range.

[Brief description of the drawings]

FIG. 1 is an overall configuration diagram according to a first embodiment of the present invention.

FIGS. 2A and 2B show changes in weight and the like in the case of onions according to the first embodiment, wherein FIG. 2A is a graph after control and FIG. 2B is a graph before control.

3A and 3B show a change in weight and the like in the case of the first embodiment, wherein FIG. 3A is a graph after control, and FIG. 3B is a graph before control.

FIG. 4 is an overall configuration diagram according to a second embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cooking container 3 Gas heating device, electromagnetic induction heating device (heating means) 5 Heat exchange jacket (heating means) 7 Medium supply / discharge means (heating means) 9 Weight detection means 11 Control board (weight change storage means, drive control means)

Claims (4)

[Claims] 1. A cooking container for feeding and cooking food, heating means for heating at least a bottom of the cooking container, and supporting at least the cooking container and detecting a total weight of the cooking container. Weight detection means, weight change storage means for storing, as a reference value, a weight change for achieving the cooking purpose without causing the food put into the cooking container to be scorched, and all the weights detected by the weight detection means. A cooker device comprising: a drive control unit that drives and controls the heating unit based on a change in weight and the reference value. 2. The cooking device according to claim 1, wherein the heating means includes a gas heating device or an electromagnetic induction heating device for heating a bottom portion of the cooking vessel. Machine equipment. 3. The cooking device according to claim 2, wherein the heating means is provided with a closed cross section on a wall surface on the outer peripheral side of the bottom of the cooking vessel, and supplies a fluid heat medium inside the closed cross section. A heat exchange jacket for allowing heat exchange with the wall surface; and a medium supply / discharge means for supplying / discharging the fluid heat medium from outside to the heat exchange jacket. Cooker equipment. 4. The cooking device according to claim 1, wherein the change in weight for achieving the purpose of cooking without causing the food put into the cooking container to scorch is determined by the cooking. A cooker device characterized in that it is determined based on a weight corresponding to a temperature at which a change in the temperature of the wall surface of the container and a change in the temperature of the food material deviate.