JP2001304571A - Cooking apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking apparatus capable of properly heating a substance to be heated regardless of the temperature of a heating camber. SOLUTION: In heating cooking processing, a shelf temperature T0 is detected (S4). A shelf temperature is the temperature of the bottom of a heating chamber. The shelf temperature forms temperature in the position, where frequency to place a food is low, of the bottom of the heating chamber. In the case the shelf temperature T0 reaches or exceeds a threshold α (in the case of YES decision at S5), when a food temperature Tx reaches or exceeds (Tf+a), heating is stopped (processing of S7, etc). Meanwhile, in the case the shell temperature T0 is below α (in the case of NO decision at S5) and the shelf temperature T0 reaches or exceeds β (in the case of YES decision at S9), when the food temperature Tx reaches or exceeds Tf, heating is stopped (processing of S11, etc). Namely, the food temperature Tx being a condition that heating is stopped is varied according to the shelf temperature T0.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device such as a microwave oven, and more particularly to a cooking device having an infrared sensor and performing heating cooking based on a detection output of the infrared sensor.

[0002]

2. Description of the Related Art Some conventional cookers such as microwave ovens have an infrared sensor. The infrared sensor can output information according to the temperature of the object in the field of view by detecting all the amount of infrared rays emitted from the field of view. In the cooker, the infrared sensor has a field of view in the heating chamber, and outputs information on the temperature of the object to be heated by including the object in the field of view. Thereby, in the conventional cooking device, the temperature of the object to be heated can be detected, and the heating operation can be controlled according to the temperature of the object to be heated.

[0003]

However, in the cooker, the visual field of the infrared sensor includes not only the object to be heated but also the wall surface of the heating chamber. That is, the infrared sensor detects infrared rays emitted from the wall surface of the heating chamber in addition to infrared rays emitted from foods in the visual field. From this, when the temperature of the wall surface of the heating chamber is extremely high or low and a small food is placed in the heating chamber compared to the range of the visual field of the infrared sensor, the temperature of the food is detected. Then, since the infrared sensor detects a large temperature of the wall surface of the heating chamber, a relatively large error is included in the detection output of the infrared sensor.

[0004] In the conventional cooking device, as described above, the heating operation is controlled in accordance with the temperature detected based on the detection output of the infrared sensor. In other words, in the conventional cooking device, when the temperature of the wall surface of the heating chamber is extremely high or low, the heating control is performed according to the detected temperature including a relatively large amount of error, and the object to be heated is appropriately cooked. There was a problem that it could not be done.

The present invention has been conceived in view of the above circumstances, and an object of the present invention is to provide a cooker that can appropriately heat an object to be heated regardless of the temperature of a heating chamber.

[0006]

According to one aspect of the present invention, there is provided a cooker comprising: a heating chamber for accommodating an object to be heated; heating means for heating the object to be heated in the heating chamber; Having an infrared sensor for detecting the amount of infrared light in the visual field, a temperature detecting means for detecting the temperature in the visual field based on the detection output of the infrared sensor, and contacting the object to be heated in the heating chamber. A non-contact portion temperature detecting means for detecting a temperature of a portion which is not present as a reference temperature, and controlling a heating operation of the heating means, and when the detected temperature of the temperature detecting means reaches a predetermined temperature, Heating control means for ending the heating operation, wherein the heating control means corrects the predetermined temperature in accordance with the reference temperature detected by the non-contact portion temperature detecting means.

According to the present invention, the heating control means corrects the predetermined temperature in accordance with the temperature of the heating chamber in a portion not in contact with the object to be heated, and uses the corrected temperature for controlling the heating operation of the heating means. .

Therefore, in the cooking device, the control for the heating operation of the heating means is corrected according to the temperature of the heating chamber. Therefore, the object to be heated can be appropriately heated regardless of the temperature of the heating chamber.

[0009] A cooker according to another aspect of the present invention has a heating chamber for accommodating an object to be heated, heating means for heating the object to be heated in the heating chamber, and a field of view in the heating chamber. An infrared sensor that detects the amount of infrared light in the field of view,
A visual field moving means capable of moving the visual field, a temperature detecting means for detecting a temperature in the visual field based on a detection output of the infrared sensor, and an object to be heated in the heating chamber by driving the visual field moving means. A non-contact part temperature detecting means for detecting a temperature of a part which is not in contact with the temperature as a reference temperature, and controlling a heating operation of the heating means, and detecting the temperature of the object to be heated to a predetermined temperature by the temperature detecting means. Heating control means for terminating the heating operation of the heating means when the temperature has reached, wherein the heating control means corrects the predetermined temperature in accordance with the reference temperature detected by the non-contact portion temperature detecting means. It is characterized by adding.

[0010] According to the present invention, the heating control means corrects the predetermined temperature in accordance with the temperature of the heating chamber in a portion not in contact with the object to be heated, and uses the corrected temperature for controlling the heating operation of the heating means. . It should be noted that the temperature of the heating chamber in a portion not in contact with the object to be heated is detected by driving the visual field moving means.

Therefore, in the cooker, the control for the heating operation of the heating means is corrected according to the temperature of the heating chamber. Therefore, the object to be heated can be appropriately heated regardless of the temperature of the heating chamber.

Further, in the cooking device according to the present invention, the non-contact portion temperature detecting means may be arranged such that the non-contact portion temperature detecting means is provided at the plurality of candidate positions of the heating chamber, which are not in contact with the object to be heated, by the view moving means. A non-contact portion selecting unit that detects a temperature by moving the infrared sensor and that selects a portion of the heating chamber that is not in contact with the object to be heated from the plurality of candidate positions based on the detected temperature. It is preferred to include.

Thus, the non-contact part is selected from a plurality of candidate positions by the function of the non-contact part selection means.

Therefore, the correction according to the temperature of the heating chamber, which is added to the control of the heating operation of the heating means, is made more appropriate.

[0015] In the cooking device according to the present invention, it is preferable that the non-contact portion temperature detecting means detects the reference temperature at the start of the heating operation of the heating means.

[0016] This makes it possible to determine the correction content according to the temperature of the heating chamber, which is added to the control of the heating operation of the heating means, earlier than when the reference temperature is detected during the heating operation of the heating means. . Further, the reference temperature can be detected under a condition closer to the condition under which the heating operation to be corrected is being performed than when the reference temperature is detected before the start of heating.

[0017]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described below.
This will be described with reference to the drawings.

1. Configuration of Microwave Oven FIG. 1 is a perspective view of a microwave oven according to an embodiment of the present invention.

Referring to FIG. 1, microwave oven 1 mainly includes
It comprises a main body 2 and a door 3. The main body 2
It is covered by the exterior part 4. Further, on the front surface of the main body 2, an operation panel 6 for a user to input various information to the microwave oven 1 is provided. The main body 2 is supported by a plurality of legs 8.

The door 3 is configured to be openable and closable around a lower end. A handle 3a is provided at an upper portion of the door 3. FIG. 2 is a partial perspective view of the microwave oven 1 when the microwave oven 1 is viewed from the front left when the door 3 is opened.

A main body frame 5 is provided inside the main body 2. A heating chamber 10 is provided inside the main body frame 5. A hole 10 a is formed in the upper right side of the heating chamber 10. The detection path member 40 is connected to the hole 10a from outside the heating chamber 10. On the bottom of the heating chamber 10,
A bottom plate 9 is provided.

FIG. 3 is a perspective view of the microwave oven 1 with the exterior part 4 removed, as viewed from the upper right side. FIG. 4 is a sectional view taken along the line IV-IV in FIG. FIG. 5 is a sectional view taken along the line VV in FIG. FIG. 6 is a control block diagram of the microwave oven 1.

Referring to FIGS. 3 to 6, detection path member 40 connected to hole 10a has an opening.
It has a box shape connected to Oa. The infrared sensor 7 is attached to the bottom surface of the detection path member 40 in the box shape. The infrared sensor 7 has a detection hole 21 for catching infrared rays. The detection window 11 is formed on the box-shaped bottom surface of the detection path member 40, which is opposite to the detection hole 21 of the infrared sensor 7.

A magnetron 12 is provided inside the exterior part 4 so as to be adjacent to the lower right of the heating chamber 10.
In addition, a waveguide 19 that connects the magnetron 12 and a lower portion of the main body frame 5 is provided below the heating chamber 10.
The magnetron 12 is connected to the heating chamber 10 via a waveguide 19.
Is supplied with microwaves.

Further, between the bottom of the body frame 5 and the bottom plate 9,
A rotating antenna 15 is provided. An antenna motor 16 is provided below the waveguide 19. The rotating antenna 15 and the antenna motor 16 are connected by a shaft 15a. When the antenna motor 16 is driven, the rotary antenna 15 rotates.

In the heating chamber 10, food is placed on the bottom plate 9. The microwave emitted from the magnetron 12 is supplied into the heating chamber 10 through the waveguide 19 while being stirred by the rotating antenna 15. Thus, the food on the bottom plate 9 is heated.

Further, a heater unit 130 is provided behind the heating chamber 10. The heater unit 130 houses the heater 13 and a fan 13 a for efficiently sending the heat generated by the heater 13 into the heating chamber 10. Note that a heater 14 is also provided above the heating chamber 10.

The microwave oven 1 is provided with control means 90 for controlling the operation of the microwave oven 1 as a whole.
The control unit 90 includes an operation panel 6 and an infrared sensor 7.
Is input. Further, the control means 90 includes:
The operation of the magnetron 12, the heaters 13, 14, the fan 13a, and the antenna motor 16 is controlled. Further, the control means also controls the operations of an X-direction rotation motor 23 and a Y-direction rotation motor 25 described later.

The control means 90 includes a temperature detecting means 91 and a non-contact portion temperature detecting means 92. Temperature detection means 9
The detection output of the infrared sensor 7 is input to the first and non-contact portion temperature detecting means 92.

The temperature detecting means 91 detects the temperature of an object in the field of view of the infrared sensor 7 according to the detection output of the infrared sensor 7.

The non-contact portion temperature detecting means 92 detects the temperature of the bottom of the heating chamber 10 or the portion of the bottom plate 9 where no food is placed (a shelf temperature T ₀ described later) in accordance with the detection output of the infrared sensor 7. Is detected. In addition, the non-contact part selecting means 9
3 inclusive.

The control means 90 basically stops heating by the magnetron 12 when it determines that the temperature of the food has reached the set temperature _Tf . However, the control circuit 90
It is depending on the value of the shelf temperature T _0, adding the correction to the set temperature T _f. The mode in which the control unit 90 performs the correction will be described as the content of the cooking process described later.

2. Field of View of Infrared Sensor The infrared sensor 7 has a field of view. In the microwave oven 1, the X axis and the Y axis are set with respect to the bottom surface of the heating chamber 10. The field of view of the infrared sensor 7 can be moved in the X-axis direction and the Y-axis direction.

The infrared sensor 7 includes an X-direction rotating member 22.
And a Y-direction rotating member 24 are attached. Further, an X-direction rotation motor 23 and a Y-direction rotation motor 25 are attached to the infrared sensor 7. X direction rotating member 22
Moves the field of view of the infrared sensor 7 in the X-axis direction by driving the X-direction rotating motor 23. Also, Y
The directional rotation member 24 moves the field of view of the infrared sensor 7 in the Y-axis direction when the Y-direction rotation motor 25 is driven. X direction rotation member 22 and Y direction rotation member 24
Corresponds to the visual field moving means of the present invention.

Thus, the infrared sensor 7 is connected to the heating chamber 1
Almost the entire bottom surface of 0 can be included in the field of view 70. 4 and 5, the maximum range in which the visual field moves within the heating chamber 10 is shown as the total visual field 700. That is, referring to FIG. 4 in particular, the visual field moves in the X-axis direction so as to draw a triangle having the detection window 11 as the apex, the bottom plate 9 as the base, and the apex angle θ. In particular, referring to FIG. 5, the visual field has the detection window 11 at the apex in the Y-axis direction,
The bottom plate 9 is moved to draw a triangle with the apex angle being α, with the bottom plate 9 as the base.

FIG. 7 shows that the field of view of the infrared sensor 7 is the heating chamber 1.
The microwave oven 1 is in a state located near the center of 0. FIG. 7A is a diagram schematically showing a cross section taken along line IV-IV of FIG. 1, and FIG.
FIG. 3A is a view of the bottom plate 9 of the heating chamber 10 shown in FIG. FIG.
In (b), a broken line is shown so that the positional relationship between the bottom plate 9 and the infrared sensor 7 when viewed from directly above can be more easily understood.
The infrared sensor 7 and the detection path member 40 are shown. The infrared sensor 7 is provided above the bottom plate 9 and to the right of the bottom plate 9. In the heating chamber 10, one bottle is placed as the object 50 to be heated.
In FIG. 7, the field of view of the infrared sensor 7 is shown as a field of view 70.

When the visual field 70 is viewed obliquely from the upper right, the outer shape is an ellipse. The field of view 70 includes a bottom surface portion 70a indicated by a hatched area and a heated object portion 50a indicated by an outlined region. The bottom surface portion 70a is a portion where the visual field 70 is projected on the bottom plate 9 without being blocked by the object 50 to be heated. The heated object portion 50a is a portion where the visual field 70 is blocked by the heated object 50. Therefore, of the detection output of the infrared sensor 7, the amount of infrared light in the bottom surface portion 70a reflects the temperature on the bottom plate 9, and the amount of infrared light in the heated object portion 50a indicates the temperature of the heated object 50. The amount to reflect.

FIG. 8 is a plan view of the bottom plate 9. FIG. 8 also shows a total field of view 700 on the bottom plate 9. A grid used for controlling the position of the field of view of the infrared sensor 7 is described inside the total field of view 700.
The position of the field of view of the infrared sensor 7 is controlled such that the center thereof is located above the grid. Also, in FIG. 8, similarly to FIG. 7B, the infrared sensor 7 and the detection sensor are indicated by broken lines so that the positional relationship when the bottom plate 9 and the infrared sensor 7 are viewed from directly above can be more easily understood. The path member 40 is shown.

On the bottom plate 9, the field of view of the infrared sensor 7 is
It can be located anywhere in the area extending from right to left of the bottom plate 9, shown as the total field of view 700. In addition, on the bottom plate 9, the total field of view 700 is a radiation shape that spreads to the left from the infrared sensor 7 and has a shape excluding a part near the infrared sensor 7.

In the total field of view 700, three points P ₁ , P ₂ and P ₃ are shown. These three points are placed on at least two of the three points regardless of the shape of the object to be heated placed on the bottom plate 9 in any of the objects to be heated. At the same time, it is arranged at a position where the object to be heated will not be placed.

In the microwave oven 1, the food placed on the bottom plate 9 is put in the field of view of the infrared sensor 7, and the temperature of the food is detected based on the detection output of the infrared sensor 7. The heating operation is automatically stopped. Then, in the microwave oven 1, as described later,
The detection output of the infrared sensor 7 is corrected according to the temperature of the bottom plate 9. At this time, the temperature of the bottom plate 9 is
Based on the temperature of two of the three points P ₁ , P ₂ and P ₃ ,
It is determined.

P ₁ and P ₂ are portions on the bottom plate 9 located on the near side in the heating chamber 10, and are disposed near both left and right ends. P ₂ is the infrared sensor 7
In order to facilitate the control of the field of view, it is located on the front end of the total field of view 700 present on the bottom plate 9 and on the leftmost grid. P ₃ is a total visual field of 700
Is located inside the heating chamber 10 at the back side of the heating chamber 10 and near the center in the left-right direction.

3. Cooking process Next, the cooking process performed by the control unit 90 of the microwave oven 1 will be described. The control means 90 is a means for controlling the operation of the microwave oven 1 as a whole, and includes a microcomputer. The heating cooking process is a process executed when automatic cooking is performed in the microwave oven 1.

In the microwave oven 1, for example, automatic cooking can be performed according to five types of cooking menus as shown in Table 1.

[0045]

[Table 1]

Table 1 shows the cooking contents of each cooking menu.
As mentioned above. Various threshold values such as α and correction values will be described later.

FIGS. 9 and 10 show flowcharts of the cooking process. First, in S1, the control unit 90 determines whether or not there has been an operation requesting the start of heating by automatic cooking. When it is determined that the operation has been performed, S
Proceed to 2.

Then, in S2, the control means 90 starts the heating operation by the magnetron 12, and proceeds to S3.

In S3, the control means 90 determines the values of T _f , α, β, a and b according to the heating course, and proceeds to S4. Note that the heating course is a course set for each cooking menu. That is, in S3, depending on the heating course, there is a certain thing according to the cooking menu.

T _f is a set temperature defined for the currently executed cooking menu. Further, the set temperature is a temperature at which the heating should be terminated. The set temperature is
It is set independently for each cooking menu. When the set temperature is detected as the temperature detected based on the detection output of the infrared sensor 7, the movement of the field of view and the heating by the magnetron 12 are terminated. In addition,
_Tf is set in principle for the set temperature, but in the microwave oven 1, _Tf may be corrected in some cases.

Α is a threshold on the high temperature side of the temperature of the portion of the bottom plate 9 where the food is not placed (the above-mentioned “shelf temperature”) when determining whether or not to correct the set temperature. Value. “A” is a correction value in this case. That is, in the microwave oven 1, if the shelf temperature is equal to or higher than α, a set temperature obtained by correcting _Tf by a is set.

On the other hand, β is a threshold value on the low temperature side of the shelf temperature when determining whether or not to correct the set temperature. B is the correction value in this case. That is, in the microwave oven 1, if the shelf temperature is lower than β, a temperature obtained by correcting _Tf by b is set as the set temperature.

In the microwave oven 1, the values of α, β, a, and b for each cooking menu are shown in Table 1 below.
It is listed in. Since b is a correction value for lowering the set temperature, it is shown as a negative value as “−b” in Table 1.

Referring again to FIG. 9, in S4, control means 90 detects shelf temperature T ₀ , and proceeds to S5. Specifically, the shelf temperature T ₀ is detected as follows.

First, the non-contact portion temperature detecting means 92 determines the temperatures at three points P ₁ , P ₂ and P ₃ shown in FIG. 8 based on the detection output of the infrared sensor 7. Next, the non-contact portion selecting means 93 selects two temperatures having close values from the detected three temperatures. Then, the non-contact part temperature detecting means 92 averages the temperatures of the selected two points. This average is set as the shelf temperature T ₀ . That is, the shelf temperature T ₀ is detected by the non-contact portion temperature detecting means 92.

In S5, the control means 90 determines whether or not the shelf temperature T ₀ is equal to or higher than α. If it is determined that the value is equal to or more than α, the process proceeds to S6, and if it is determined that the value is lower than α,
Proceed to S9.

In S6, the control means 90 determines that the food temperature T_x
Is detected, and the process proceeds to S7. Food temperature T _xIs shown in FIG.
As described above, food is included in the visual field of the infrared sensor 7.
When it is considered that the
The temperature is determined based on the detection output of the sensor 7.

It should be noted that where the visual field is moved in the heating chamber 10 and the food is included in the visual field of the infrared sensor 7, for example, the temperature detecting means 91 determines the visual field of the infrared sensor 7 as the total visual field 700 ( It can be determined based on the detection output of the infrared sensor 7 when it is moved in (see FIG. 8).

[0059] In S7, the food temperature T _x is determined whether or not reached (T _f + a). If it is determined that the heating has been reached, the heating operation is terminated in S16, and the heating and cooking process is terminated.

[0060] On the other hand, when the food temperature T _x is determined not to have reached the (T _f + a), the control means 90, at S8, S
After starting the heating operation in 2, it is determined whether or not a predetermined maximum cooking time has elapsed in the microwave oven 1. The longest cooking time is a time at which heating should not be continued beyond that time in one heating cooking. Note that a different time may be set for each cooking menu as the longest cooking time. If it is determined that the longest cooking time has not elapsed, the process returns to S6. If it is determined that the longest cooking time has elapsed, the heating operation is terminated in S16, and the heating cooking process is terminated.

In the processing flow up to this point, when the shelf temperature T ₀ is equal to or higher than α, whether or not the heating operation is stopped depends on whether or not the food temperature T _x has reached (T _f + a). Is determined. That is, when the shelf temperature T ₀ is equal to or higher than α,
This means that the set temperature has been corrected from _Tf to ( _Tf + a).

On the other hand, if it is determined in S5 that the shelf temperature T ₀ is less than α, the control means 90 determines in S9 that the shelf temperature T ₀ is less than α.
It is determined whether it is less than and not less than β. And
If it is determined that it is less than α and not less than β, the process proceeds to S10,
If it is determined that it is less than β, the process proceeds to S13.

At S10, the control means 90 sets the food temperature T _x
Is detected, and the process proceeds to S11. In S11, the food temperature T _x is determined whether or not reached T _f. If it is determined that the heating has been reached, the heating operation is terminated in S16, and the heating and cooking process is terminated.

[0064] On the other hand, when the food temperature T _x is determined not to have reached the T _f, the control unit 90, in S12, it determines whether the longest cooking time has elapsed since to start the heating operation in S2 I do. If it is determined that the elapsed time has not elapsed, S10
If it is determined that the time has elapsed, the heating operation is terminated in S16, and the heating cooking process is terminated.

In the processing flow of S9 to S12, the shelf temperature T
_{If 0} is less than α and greater than or equal to β, the food temperature T _x
Whether or not to stop the heating operation is determined based on whether or not has reached _Tf . That is, when the shelf temperature T ₀ is less than α and equal to or more than β, the set temperature is kept at T _f and no correction can be made.

On the other hand, at S9, the shelf temperature T₀Is less than β
If it is determined, the control means 90 determines in step S13 that the food temperature T_x
Is detected, and the process proceeds to S14. In S14, the food temperature T_xBut
(T _fJudge whether or not it has reached -b); Reached
If it is determined that the heating operation has been performed, the heating operation is terminated in S16,
The cooking process is completed.

[0067] On the other hand, when the food temperature T _x is determined not to have reached the (T _f -b), the control means 90, in S15,
It is determined whether the longest cooking time has elapsed since the start of the heating operation in S2. If it is determined that the time has not elapsed, the process returns to S13. If it is determined that the time has elapsed, the process returns to S16.
To end the heating operation and end the cooking process.

[0068] In the processing of the flow of S13~S15, when the shelf temperature T ₀ is less than β, food temperature T _x is (T _f -b)
Is determined based on whether or not the heating operation has been stopped. That is, when the shelf temperature T ₀ is less than beta, the set temperature will be corrected from T _f to (T _f -b).

Referring back to Table 1, depending on the cooking menu, the values of β and b may not be set. In this case, steps S9 and S13 to S15 are omitted.

Tables 2 to 5 show correction values for the shelf temperature T ₀ and the set temperature T _f when the heating and cooking process of each cooking menu is executed using the numerical values listed in Table 1. Shows a table associated with.

[0071]

[Table 2]

[0072]

[Table 3]

[0073]

[Table 4]

[0074]

[Table 5]

That is, for example, consider the case where “hot milk” is selected as the cooking menu and the heating cooking process is executed. In this case, the shelf temperature T ₀ is 10
If the temperature is lower than 0 ° C., a correction is made so that the set temperature is set to a temperature lower by 5 ° C. than T _f . Also, when the shelf temperature T ₀ is 10
If the temperature is not lower than 50 ° C. and is lower than 50 ° C., the set temperature is not corrected and is kept at _Tf . And the shelf temperature T ₀ is 50 ° C.
Is exceeded, the set temperature is corrected so as to be 6 ° C. higher than _Tf .

4. Modification In the present embodiment described above, the shelf temperature T₀Is shown in FIG.
P shown₁, P_Two, P _ThreeInfrared sensor
7 (see S4).

[0077] Note that in the microwave oven 1, the three points P _1, P _2, P ₃ on the bottom plate 9, a temperature sensor is arranged, on the basis of the detection output of the temperature sensor detects a shelf temperature T ₀ You may. FIG. 11 shows a control block diagram of such a modified example of the microwave oven 1.

In a modification of the microwave oven 1, P ₁ , P ₂ ,
The three points P _3, the temperature sensor 101, 102 and 103 are respectively disposed. Temperature sensors 101, 102, 103
Is output to the non-contact portion temperature detecting means 92.

In this modification, the control means 90 determines not the detection output of the infrared sensor 7 but the temperature sensors 101, 1 in S4 of the heating and cooking process described with reference to FIGS.
02, 103, P ₁ , P ₂ , P ₃
Are detected.

The embodiments disclosed this time are to be considered in all respects as illustrative and not restrictive. The scope of the present invention is defined by the terms of the claims, rather than the description above, and is intended to include any modifications within the scope and meaning equivalent to the terms of the claims.

[Brief description of the drawings]

FIG. 1 is a perspective view of a microwave oven according to an embodiment of the present invention.

FIG. 2 is a perspective view showing a state in which a door of the microwave oven in FIG. 1 is opened.

FIG. 3 is a perspective view of the microwave oven shown in FIG. 1 in a state where an exterior part is removed.

FIG. 4 is a cross-sectional view of the microwave oven of FIG. 1 taken along line IV-IV.

5 is a cross-sectional view of the microwave oven of FIG. 1 taken along line VV.

FIG. 6 is a control block diagram of the microwave oven of FIG. 1;

7 is a diagram showing a state in which the field of view of the infrared sensor of the microwave oven of FIG. 1 is located near the center of the heating chamber.

FIG. 8 is a plan view of a bottom plate of the microwave oven of FIG. 1;

FIG. 9 is a flowchart of a heating cooking process executed by the control means of the microwave oven of FIG. 1;

FIG. 10 is a flowchart of a heating cooking process executed by the control means of the microwave oven of FIG. 1;

FIG. 11 is a control block diagram of a modification of the microwave oven of FIG. 1;

[Explanation of symbols]

1 microwave oven, 6 operation panel, 7 infrared sensor,
9 bottom plate, 10 heating chamber, 12 magnetron, 22
X direction rotation member, 23 X direction rotation motor, 24 Y direction rotation member, 25 Y direction rotation motor, 40 detection path member, 70 field of view, 90 control means, 91 temperature detection means, 92 non-contact part temperature detection Means, 93 Non-contact part selection means, 101-101 Temperature sensor, 700 Total field of view.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) H05B 6/68 320 H05B 6/68 320Q 320V (72) Inventor Kazuaki Ogokuya 2-chome Keihanhondori, Moriguchi-shi, Osaka No. 5-5 Sanyo Electric Co., Ltd. (72) Inventor Hiroshi Murata 2-5-5 Keihanhondori, Moriguchi-shi, Osaka F-term in Sanyo Electric Co., Ltd. (reference) 3K086 AA07 BB02 BB08 CA04 CB20 CD10 3L086 AA01 CB16 CC08 CC12 DA21 DA29 3L087 AA01 BB12 BC07 BC11 DA21

Claims (4)

[Claims] 1. A heating chamber for accommodating an object to be heated, heating means for heating the object to be heated in the heating chamber, an infrared sensor having a visual field in the heating chamber and detecting an amount of infrared light in the visual field. Temperature detecting means for detecting a temperature in the field of view based on a detection output of the infrared sensor; non-contact portion temperature detection for detecting a temperature of a portion of the heating chamber that is not in contact with the object to be heated as a reference temperature Means for controlling the heating operation of the heating means, and heating control means for terminating the heating operation of the heating means when the temperature detected by the temperature detection means reaches a predetermined temperature, the heating control means Is a cooker that corrects the predetermined temperature in accordance with the reference temperature detected by the non-contact portion temperature detecting means. 2. A heating chamber for accommodating an object to be heated, heating means for heating the object to be heated in the heating chamber, and an infrared sensor having a field of view in the heating chamber and detecting an amount of infrared light in the field of view. A visual field moving means capable of moving the visual field; a temperature detecting means for detecting a temperature in the visual field based on a detection output of the infrared sensor; and a heating target of the heating chamber by driving the visual field moving means. A non-contact part temperature detecting means for detecting a temperature of a part which is not in contact with an object as a reference temperature, and controlling a heating operation of the heating means, wherein the detected temperature of the object to be heated is a predetermined temperature by the temperature detecting means. And a heating control means for terminating the heating operation of the heating means when the temperature reaches the reference temperature, wherein the heating control means responds to the reference temperature detected by the non-contact portion temperature detecting means. Temperature is added a correction, cooker. 3. The non-contact part temperature detecting means detects the temperature by moving the infrared sensor to a plurality of candidate positions of a part of the heating chamber not in contact with the object to be heated, by the visual field moving means. The cooking according to claim 2, further comprising a non-contact portion selection unit that selects a portion of the heating chamber that is not in contact with the object to be heated from the plurality of candidate positions based on the detected temperature. vessel. 4. The cooker according to claim 1, wherein said non-contact portion temperature detecting means detects said reference temperature at the start of a heating operation of said heating means.