JP2001355854A - Cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooker in which the size of a matter to be heated is accurately detected by a simple constitution. SOLUTION: A heater 8 is installed at the ceiling of the heating chamber 4 to heat a matter. An infrared temperature sensor is installed at a part corresponding to an opening 3a for the sensor, in the upper outside of the side plate of the inside case 3. The sensor 10 is composed of a plurality, e.g. eight pieces of infrared temperature detecting elements in a case 11. Respective regions of detection field of the elements are indicated by markers Ea-Eh. Detected temperature of each detecting element of the temperature sensor 10 is read in a control circuit (not illustrated) to detect the size of a matter 21 to be heated. The heater 8 is operated in accordance with the size of the matter 21.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device provided with an infrared temperature sensor for detecting the temperature of an object to be heated in a non-contact manner.

[0002]

Conventionally, a cooking device having a heater as a heating means is provided with a weight sensor, and the weight sensor detects the weight of the object to be heated (including foods and dishes) on the turntable. Then, for example, the cooking time is determined according to the detection result, and the heating cooking is performed by the heater with the determined cooking time.
However, in the conventional heating and cooking control based on the weight detection result, overheating or insufficient heating may occur, and the configuration is complicated, and it has been demanded to perform heating control by another method.

[0003] The present invention has been made in view of the above circumstances, and an object of the present invention is to accurately detect the size of an object to be heated with a simple configuration and to perform good heating cooking. To provide a heating cooker.

[0004]

According to a first aspect of the present invention, there is provided a heating chamber for accommodating an object to be heated such as food, a heater for heating the object to be heated, and a plurality of infrared temperature detecting elements. An infrared temperature sensor for detecting the temperature of the heating chamber in a non-contact manner, and a size detecting means for reading the detected temperature from each infrared temperature detecting element of the infrared temperature sensor and detecting the size of the object to be heated, Control means for controlling heating and cooking using the heater according to the size of the object to be heated detected by the size detection means.

[0005] When performing heating cooking using a heater, for example, it is preferable to lengthen the heating time when the size of the object to be heated is large, and it is preferable to shorten the heating time when the size of the object to be heated is small. In this way, it is possible to perform heating cooking without excess or deficiency. However, according to the first aspect of the present invention, since the size of the object to be heated is detected and the heating and cooking using the heater is controlled, overheating and insufficient heating can be minimized. Moreover, since an infrared temperature sensor having a plurality of infrared temperature detecting elements is used to detect the size of the object to be heated,
The configuration is simple.

According to a second aspect of the present invention, a heating chamber for accommodating an object to be heated such as food, a heater for heating the object to be heated, and a plurality of infrared temperature detecting elements are provided. An infrared temperature sensor that detects a temperature in a non-contact manner, size detection means for reading a detected temperature from each infrared temperature detecting element of the infrared temperature sensor to detect an object to be heated, and a temperature of the detected temperature from the infrared temperature sensor Temperature rise rate detection means for detecting a rise rate, and control means for controlling heating and cooking using the heater based on a detection result of the size detection means and a detection result of the temperature rise rate detection means. Be composed.

[0007] For example, in the case of stew cooking, foods (foodstuffs) are put in a pot which is a relatively large vessel. In this case, the amount of food in the pot may be large or small. Here, if heating and cooking control is performed simply by detecting only the size of the pot, insufficient heating occurs when the amount of food inside is large, and excessive heating occurs when the amount is small. However, according to an investigation conducted by the inventor, the following was found.

That is, the rate of temperature rise of the container and the object to be heated including food in the heating chamber becomes gentler as the size of the container increases, and more gradually as the amount of food increases. In this case, if the temperature rise rate is simply detected in order to detect the amount of food, the temperature rise rate due to the container is included, so that the food quantity detection accuracy deteriorates.

According to the second aspect of the invention, the size detecting means detects the size of the container forming the outer periphery of the object to be heated, and the temperature rise rate detecting means detects the rate of temperature rise of the object to be heated. . The detection result of the temperature rise rate detecting means includes the temperature rise rate depending on the size of the container, but since the size of the container is detected and known, it is possible to predict the amount of food in the container. It becomes possible. In the invention according to claim 2, which focuses on this point, since the heating cooking using the heater is controlled based on the detection result of the size detection means and the detection result of the temperature rise rate detection means, a relatively large container is used. In heating cooking, excessive heating and shortage can be minimized.

According to a third aspect of the present invention, in the first or the second aspect of the present invention, the infrared temperature sensor has a detection field of view of a plurality of infrared temperature detecting elements from obliquely above the heating chamber to nearer to the lower side of the heating chamber or beyond. The size detecting means is arranged so as to sequentially transition to the plane area of the object to be heated based on the detection result of the infrared temperature detecting element having a detection field of view in the area near the lower part of the heating chamber among the plurality of infrared temperature detecting elements. To detect
The present invention is characterized in that the height of the object to be heated is detected from the detection result of the infrared temperature detecting element having the visual field beyond the lower part of the heating chamber. According to the third aspect of the present invention, it is possible to detect the flat area and the height of the object to be heated at one time, and to speed up the size detection.

According to a fourth aspect of the present invention, in the first or the second aspect of the present invention, two infrared temperature sensors are provided, and one infrared temperature sensor is connected to one side of the heating chamber by a plurality of infrared temperature detecting elements. And the other infrared temperature sensor is arranged such that the detection field of view of the plurality of infrared temperature detecting elements is directed downward from the ceiling of the heating chamber and laterally. The size detecting means detects the height of the object to be heated from the detection result of the infrared temperature detecting element of one infrared temperature sensor, and the other infrared It is characterized in that the plane area of the object to be heated is detected from the detection results of the plurality of infrared temperature detecting elements of the temperature sensor.

According to the present invention, the height of the object to be heated can be accurately detected by one of the infrared temperature sensors, and the plane area of the object to be heated can be accurately detected by the other infrared temperature sensor. In addition, the size of the object to be heated can be accurately detected.

[0013] The invention of claim 5 is characterized in that a microwave generating means is provided. According to this, when cooking an object to be heated using a heater and a microwave generation unit, or when cooking using a microwave generation unit, it is possible to perform heating control according to the size of the object to be heated. become able to.

A sixth aspect of the present invention is characterized in that heating cooking is controlled based on a temperature detection result of an infrared temperature sensor. According to this, not only the infrared temperature sensor can detect the size of the object to be heated, but also can control the heating and cooking based on the temperature detection result itself.

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A first embodiment of the present invention will be described below with reference to FIGS. In FIG. 2, the main body 1 of the microwave oven includes an outer box 2 and an inner box 3, and the inside of the inner box 3 is a heating chamber 4. At the bottom of the heating chamber 4, there is provided a rotating net 6 made of a steel plate rotated by a motor 5, and a rotating dish 7 made of heat-resistant glass is detachably arranged on the rotating net 6. The motor 5 is composed of a synchronous motor that synchronizes with the frequency of a commercial AC power supply. The rotation speed of the rotating net 6 or the rotating plate 7 is set to rotate 12 times (for a power supply frequency of 60 Hz) or 10 times (for a power supply frequency of 50 Hz) per minute.

As shown in FIG. 1, a heater 8 is provided in the upper part of the heating chamber 4, and cooking using the heater 8, for example, oven cooking (this includes cake baking cooking and stew cooking). Can be performed. Further, a magnetron 9 as a microwave generation means is provided outside the side of the heating chamber 4, and the microwave from the magnetron 9 is supplied into the heating chamber 4.

Further, a sensor port 3a is formed in the upper part on the outer side of the side plate of the inner box 3, and an infrared temperature sensor 10 is disposed in a portion corresponding to the sensor port 3a. As shown in FIG. 3, a plurality of, for example, eight infrared temperature detecting elements 12 a to 12
12 h and a lens 13 in the opening of the case 11. As shown in FIG. 6, the infrared temperature detecting elements 12a to 12h
Are detected by dividing the area in the diameter direction into a plurality of areas, and the detection visual field areas of the infrared temperature detecting elements 12a to 12h are indicated by symbols Ea to Eh. In this case, the infrared temperature sensor 10 is connected to the plurality of infrared temperature detecting elements 12a to 12a.
The direction of the detection field of view 12h is arranged so as to sequentially shift from obliquely above the heating chamber 4 to the near side or the lower side of the lower part of the heating chamber 4.

A heating chamber 4 is opened on the front of the main body 1.
A door 14 for closing is provided, and an operation panel 15 is provided beside the door 14. This operation panel 1
5, a switch group 16 including a switch 16a for baking cake, a switch 16b for stewing, a start switch 16c or a cancel switch 16d is provided, and a display unit 17 is provided in FIG. Have been. In FIG. 1, a photo interrupter 18 for detecting the initial rotation position of the rotating net 6 and the rotating plate 7 is provided in the motor 5 portion.

Next, the electrical configuration will be described with reference to FIG.
The control circuit 19 includes a microcomputer, a memory, and A
It includes a / D converter and a drive circuit. The microcomputer has a program for controlling heating and cooking, and is supplied with an input from the switch input circuit 15 and signals from the respective elements 12a to 12h of the infrared temperature sensor 10. The switch input circuit 20 outputs a corresponding switch signal when one of the switches in the switch group 16 is turned on.

The control circuit 19 drives and controls the motor 5 and the heater 8 in accordance with the above-mentioned program to control the entire heating and cooking, and further functions as a size detecting means and a control means. It has become. The contents of the heating and cooking control by the control circuit 19 will be described with reference to FIG. 9 together with the functions as the size detection means and the control means.

FIG. 9 shows a control flow chart in the case of a cake baking cooking course. When the start switch 16c is operated after the cake baking switch 16a is operated, the control circuit 19 energizes the heater 8 and executes oven preheating until the temperature reaches a predetermined temperature or for a predetermined time as shown in step P1. . At the end of the preheating of the oven, a buzzer (not shown) outputs a notification. At the end of the preheating, the inside of the heating chamber 4 is at a temperature of about 200 ° C. In the next step P2, the object to be heated 21 (in this case, the cake mold 2
1a and the cake dough 21b put in the inside of the heating dough 21b). It is determined that the object to be heated 21 has been turned on when the start switch 16c is operated again.

When the object to be heated 21 is put in, step P
In step 3, the size of the object to be heated (food or container) 21 is detected. This size detection control will be described with reference to FIG. In the flowchart of FIG. 10, as shown by steps Q1 to Q4, each rotation of the rotation angle 360 ° / 12 during one rotation of the motor 5 (the angular positions D1 to D1 shown in FIGS. 7 and 8).
In 2), the detected temperature data is read from the infrared temperature detecting elements 12a to 12f and stored in the memory each time. This is performed for one rotation (12 times). FIG. 7 shows the distribution of the temperature detected by the infrared temperature detecting elements 12a to 12d for one rotation, and FIG. 8 shows the infrared temperature detecting element 12e.
12 shows a distribution state of the detected temperature for one rotation from 12h to 12h. Thereafter, as shown in step Q5, the plane area S of the object to be heated 21 and the length from the center (the length indicated by the symbol L in FIG. 6) are detected from the infrared temperature detecting elements 12a to 12d. The length L from the center is used for height detection.

First, the length L from the center is detected as follows. FIG. 11 shows the detected temperatures of the infrared temperature detecting elements 12a to 12d. In this case, the infrared temperature detecting element 12a detects 200 ° C. (preheating temperature), and the detected temperature 200 ° C. is a temperature at which there is no object 21 to be heated. Further, the temperature of the infrared temperature detecting element 12b is 110 ° C.
This indicates that the object to be heated 21 exists in the length region of “110/200” in the detection length Cb of the infrared temperature detection element 12b. Then, the infrared temperature detecting elements 12c and 12d detect 25 ° C., which indicates that the object to be heated 21 is present in the entire area of the detected lengths Cc and Cd. The detected lengths Ca to Cd are measured in advance and have known lengths.

Accordingly, the length L from the center is as follows: L = ka · Ca + kb · Cb + kc · Cc + kd · Cd Here, ka to kd are coefficients indicating the abundance of the object 21 to be detected at each of the detected lengths Ca to Cd. Yes, when the presence of the object to be heated 21 is recognized over the entire detection length (when the detected temperature is the temperature of the heated object, for example, about 25 ° C.), it is “1”, and when not detected (when the detected temperature is the heated object) Other than temperature, for example, 2
00 ° C.) is “0”, and when the presence of the object to be heated 21 is recognized in a part of the detected length (for example, when the detected temperature is 110 °, the coefficient is “110/200”).
The range is “exceeding 0 to less than 1”.

In this embodiment, ka = 0, kb = 110/200, kc = 1, kd = 1, and therefore L = (110/200) Cb + Cc + Cd.

In this case, the area coefficients Na of the detection lengths Ca to Cd of the infrared temperature detecting elements 12a to 12d are used.
To Nd, and therefore, each angular position D1 to D12
The unit plane area Si in is: Si = ka · Ca · Na + kb · Cb · Nb + kc · C
c · Nc + kd · Cd · Nd Here, the unit plane area at each angular position D1 to D12 is Si (n), the first term on the right side is Sa (n), and the second term is Sa (n).
The term is Sb (n), the third term is Sc (n), and the fourth term is Sd
If (n) is set (n indicates each angular position D1 to D12), Si (n) = Sa (n) + Sb (n) + Sc (n) + S
d (n), and the total plane area S is: S = Si (1) + Si (2) +... + Si (12)

In this embodiment, the area coefficients Na to Nd of the detected lengths Ca to Cd of the infrared temperature detecting elements 12a to 12d are "2.18" and "1.7", respectively.
6 "," 1.26 ", and" 0.51 ". Therefore, in this embodiment, the unit plane area Si at each of the angular positions D1 to D12 is: Si = Cd × 0.51 + Cc × 1.26 + (Cb × 11
0/200) × 1.76, and the plane area S is the angular position D1 to D12 in this case.
Are the same as shown in FIG.
It becomes 12 times that. Thus, the plane area S is detected.

Next, the process proceeds to step Q6, where the height H of the object to be heated 21 is detected from the detected temperatures of the infrared temperature detecting elements 12e to 12h and the length L. At this time, it is assumed that the detected temperature data of the infrared temperature detecting elements 12e to 12h are as shown in FIG. That is, from FIG. 12, since the detected temperature of the infrared temperature detecting element 12h is 150 ° C., it can be seen that the upper end 21a of the object to be heated 21 exists in the visual field range of the infrared temperature detecting element 12h. In this case, since the detected temperature is 150 ° C., (200-1)
50) / 200 = 1/4, and it can be said that only 1/4 of the object to be heated covers the field of view of the infrared temperature detecting element 12h.

As shown in FIG. 13, the inclination Δx of the imaginary line Mx passing through the upper end 21a of the object to be heated 21 in the visual field range Eh of the infrared temperature detecting element 12h is determined, and the length L and The surplus height h is obtained from the inclination Δx, the virtual height Hx at the center of the virtual line Mx is obtained, and the height H of the object 21 is calculated by subtracting the surplus height ΔH from the virtual height Hx. . In this case, the inclination Δh1 of the lower boundary Mh1 on the lower side of the visual field range Eh of the infrared temperature detecting element 12h and the inclination Δ of the upper boundary Mh2 also on the upper side.
h2 (Δh2 <Δh1) is known in advance, and the lower boundary line M on the lower side of the visual field range Eh of the infrared temperature detecting element 12h.
The height Hh1 at the center of h1 and the height Hh2 at the center of the upper boundary line Ch2 are also known in advance.

Therefore, Δx becomes Δx = Δh1- (Δh1-Δh2) × １ ／, and h = L × Δx Hx = Hh1 + (Hh2-Hh1) × １ ／.

Here, since H = Hx−h, H = [Hh1 + (Hh2−Hh1) × １ ／] − ｛L ×
[Δh1− (Δh1−Δh2) × 1/4]｝ In the above equation, “1/4” is when the detected temperature is 150 ° C., and when the detected temperature is 100 ° C., (200−100) /
200 = １ ／, and at 50 ° C., 、 ３. Thus, the height H of the upper end 21a is calculated (detected).

Thereafter, the flow shifts to step Q7 to calculate (detect) the size (volume) by multiplying the height H and the plane area S described above. Then, returning to step P4 in FIG.
The cooking time is determined as shown in FIG. 14 according to the size of the object 21 to be heated, and the heater 8 is turned on. Thereafter, the process proceeds to step P5, and when it is determined that the determined cooking time has elapsed, the process proceeds to step P6, where the heater 8 is turned off, and the heating cooking is completed.

As described above, according to the present embodiment, the heater 8
In the case of performing heating cooking using, in particular, baking a cake, since heating cooking is controlled by detecting the size of the object to be heated 21, overheating or insufficient heating can be minimized. Moreover, since the infrared temperature sensor 10 having the plurality of infrared temperature detecting elements 12a to 12h is used to detect the size of the object 21 to be heated, the configuration is simple.

In particular, according to this embodiment, the infrared temperature sensor 10 is replaced by a plurality of infrared temperature detecting elements 12a to 12h.
Of the infrared temperature detecting elements 12a to 12h are arranged so that the detection visual field direction of the infrared temperature detecting element 12a to 12h sequentially shifts from obliquely above the heating chamber 4 toward the lower side of the heating chamber 4 or beyond. Infrared temperature detector 1 to be used as detection field of view
The plane area of the object to be heated 21 is detected from the temperature detection results of 2a to 12d, and the height of the object to be heated is detected from the temperature detection results of the infrared temperature detecting elements 12e to 12h having the detection field beyond the lower part of the heating chamber 4. Therefore, the flat area and the height of the object to be heated can be detected at a time, and the size can be quickly detected.

Next, a case in which stew cooking is performed in heating cooking using the heater 8 will be described. FIG. 15 shows a control flowchart in the case of stew cooking.
When the start switch 16c is operated after the stew switch 16b is operated, the control circuit 19 energizes the heater 8 to execute oven preheating to a predetermined temperature or for a predetermined time as shown in step R1, and Step R
In 2, it is determined whether or not the object to be heated 22 (in this case, various foodstuffs 22 b placed in a transparent glass pot 22 a (with a transparent glass lid)) shown in FIG. Judge.

When it is determined that the object to be heated 21 has been inserted, the process proceeds to Step R3, where the heater 8 is turned on, and the rate of temperature rise of the object to be heated 22, for example, the average temperature, in this case, for a predetermined time, for example. Measure the temperature rise over 2 minutes. Then, the process proceeds to step R4 to detect the size of the object to be heated 22 in the same manner as described above. Thereafter, the process proceeds to step R5, and the cooking time is determined from the temperature rise rate and the size of the object to be heated 22 (see FIG. 17). And
If the process proceeds to step R6 and it is determined that the determined cooking time has elapsed, the process proceeds to step R7 to turn off the heater 8 and end the heating cooking.

Here, the purpose of determining the cooking time from the temperature rise rate and the size of the object to be heated 22 in step R5 is as follows. That is, in the case of stew cooking, food (foodstuff) is put in a pot which is a relatively large vessel. In this case, the amount of food in the pot may be large or small. Here, if heating and cooking control is performed simply by detecting only the size of the pot, insufficient heating occurs when the amount of food inside is large, and excessive heating occurs when the amount is small. In addition, it was found that the rate of temperature rise of the container and the food in the heating chamber 4 was moderate as the container was large, and was also moderate as the amount of food was large (see FIG. 18). In this case, if the temperature rise rate is simply detected in order to detect the amount of food, the temperature rise rate due to the container is included, so that the food quantity detection accuracy deteriorates.

Therefore, the size of the container constituting the outer shell of the object to be heated is detected, and the temperature rise rate of the object to be heated including the food and the container is detected by the temperature rise rate detecting means. By detecting the size of the container constituting the outer periphery of the heated object, it is possible to predict the amount of food in the container. That is, the amount of food can be determined from the size of the container and the rate of temperature rise, and the cooking time can be predicted accordingly. In FIG. 17, the cooking time is obtained from the size data and the temperature rise rate data.

In this embodiment taking this point into consideration, the cooking time of heating cooking is determined based on the size detection result and the temperature rise rate detection result, so that a relatively large container is used. In the stew cooking, excessive heating or shortage can be minimized.

FIG. 19 shows a second embodiment of the present invention. In this embodiment, two infrared temperature sensors 3 are used.
1 and 32 are provided. Each infrared temperature sensor 31, 32
Has the same configuration as the infrared temperature sensor 10 in the first embodiment. Then, one infrared temperature sensor 31 is disposed on the outer wall of the heating chamber 4, and in this case, the detection field of view of the plurality of infrared temperature detection elements (not shown) is from one side of the heating chamber 4. It is arranged in a direction facing the other side and aligned in the height direction. Further, the other infrared temperature sensor 32 is disposed outside the ceiling wall of the heating chamber 4, and in this case, the direction of the detection field of view of the plurality of infrared temperature detecting elements (not shown) is from the ceiling of the heating chamber 4. They are arranged in a downward direction and arranged in a horizontal direction (or a depth direction).

Then, the height of the object to be heated is detected from the detection result of the infrared temperature detecting element of one infrared temperature sensor 31, and the object to be heated is detected from the detection results of the plurality of infrared temperature detecting elements of the other infrared temperature sensor 32. Is detected.

In the second embodiment, the height of the object to be heated can be accurately detected by one infrared temperature sensor 31, and the plane area of the object to be heated can be accurately detected by the other infrared temperature sensor 32. In general, the size of the object to be heated can be accurately detected.

The present invention is not limited to the above embodiment. For example, in cooking using the heater 8 and the magnetron 9, or in cooking using the magnetron 9, the size or temperature of the object to be heated is determined. The control for detecting the rate of rise and the control for determining the cooking time may be performed. Even in this case, the heating control according to the size of the object to be heated can be performed. Further, the heating and cooking may be controlled based on the temperature detection result of the infrared temperature sensor. In this case, the heating and cooking control is performed not only by detecting the size of the object to be heated but also by the temperature detection result itself. Will be able to do it.

[0044]

As apparent from the above description, the present invention has the following effects. According to the first aspect of the invention, since the size of the object to be heated is detected and the heating and cooking using the heater is controlled, overheating and insufficient heating can be minimized, and the size of the object to be heated can be minimized. Since the infrared temperature sensor having a plurality of infrared temperature detecting elements is used to detect the temperature, the configuration is simple. According to the invention of claim 2, since the heating cooking is controlled based on the detection result of the size detection unit and the detection result of the temperature rise rate detection unit,
Regardless of the size of the container, highly accurate heating control can be performed, and overheating or insufficient heating can be minimized.

According to the third aspect of the present invention, the flat area and the height of the object to be heated can be detected at one time, and the size can be quickly detected. According to the invention of claim 4, the height of the object to be heated can be accurately detected by one of the infrared temperature sensors, and the plane area of the object to be heated can be accurately detected by the other infrared temperature sensor. It is possible to detect the size of the object to be heated with high accuracy. According to the invention of claim 5, when cooking the object to be heated using the heater and the microwave generating means, or when cooking using the microwave generating means, the heating according to the size of the object to be heated. Control can be performed. Claim 6
According to the invention, not only the size of the object to be heated can be detected by the infrared temperature sensor, but also the heating and cooking control can be performed based on the temperature detection result itself.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional front view of a cooking device showing a first embodiment of the present invention.

FIG. 2 is a perspective view of a cooking device.

FIG. 3 is a vertical sectional side view of the infrared temperature sensor.

FIG. 4 is a perspective view of an operation panel portion.

FIG. 5 is a block diagram of an electrical configuration.

FIG. 6 is a view showing a visual field range of an infrared temperature sensor for explaining size detection control;

FIG. 7 is a diagram showing a state of detection of food by the infrared temperature detecting elements 12a to 12d.

FIG. 8 is a diagram showing a state of food detection by infrared temperature detecting elements 12e to 12h.

FIG. 9 is a flowchart of control contents of cake baking cooking.

FIG. 10 is a flowchart of control of size detection.

FIG. 11 is a diagram showing detected temperatures of infrared temperature detecting elements 12a to 12d.

FIG. 12 is a diagram showing detected temperatures of infrared temperature detecting elements 12e to 12h.

FIG. 13 is a diagram showing a visual field range and the like of an infrared temperature sensor for explaining height detection control;

FIG. 14 is a diagram showing a relationship between a size and a cooking time determined by the size.

FIG. 15 is a flowchart of control contents of stew cooking.

FIG. 16 is a view corresponding to FIG. 1 in a different heated object storage state;

FIG. 17 is a diagram showing the relationship between the size and the rate of temperature rise and the cooking time determined thereby.

FIG. 18 is a diagram for explaining a difference in a rate of temperature rise.

FIG. 19 is a view corresponding to FIG. 1, showing a second embodiment of the present invention;

[Explanation of symbols]

4 is a heating chamber, 7 is a rotating dish, 8 is a heater, 9 is a magnetron (microwave generating means), 10 is an infrared temperature sensor,
12a to 12h are infrared temperature detecting elements, 19 is a control circuit (size detecting means, controlling means), 21 and 22 are objects to be heated, and 31 and 32 are infrared temperature sensors.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) F24C 7/02 531 F24C 7/02 531Z 7/04 301 7/04 301Z H05B 6/68 320 H05B 6/68 320Q 11/00 11/00 D (72) Inventor Kazuhiro Furuta 991 Anada-cho, Seto-shi, Aichi F-term in Ashi Factory, Toshiba Corporation (reference) 3K086 AA01 AA07 BA02 BB02 BB08 CA04 CB03 CB05 CC02 CC03 CD09 CD12 3L086 CB10 CB16 CC12 DA20 DA29 3L087 AA01 BB12 BC11 DA20

Claims (6)

[Claims] 1. A heating chamber for accommodating an object to be heated such as food, a heater for heating the object to be heated, and a plurality of infrared temperature detecting elements. An infrared temperature sensor for detecting, a size detecting means for reading a detected temperature from each infrared temperature detecting element of the infrared temperature sensor to detect a size of the object to be heated, and an object to be heated detected by the size detecting means Control means for controlling heating cooking using the heater according to the size of the heating cooker. 2. A heating chamber for accommodating an object to be heated such as food, a heater for heating the object to be heated, and a plurality of infrared temperature detecting elements. An infrared temperature sensor for detecting, a size detecting means for reading a detected temperature from each infrared temperature detecting element of the infrared temperature sensor and detecting an object to be heated, and detecting a temperature rise rate of the detected temperature from the infrared temperature sensor A heating cooker comprising: a temperature rise rate detecting means; and a control means for controlling heating cooking using the heater based on a detection result of the size detection means and a detection result of the temperature rise rate detection means. 3. The infrared temperature sensor is arranged such that the direction of the detection field of view of the plurality of infrared temperature detecting elements sequentially shifts from obliquely above the heating chamber to the near side or the lower side of the lower part of the heating chamber. Detects the flat area of the object to be heated from the detection results of the infrared temperature detecting elements with the area on the lower side of the heating chamber as a detection field of view among the plurality of infrared temperature detecting elements, and sets the detection field of view beyond the lower part of the heating chamber as the detection field of view. The heating cooker according to claim 1 or 2, wherein the height of the object to be heated is detected from a detection result of the infrared temperature detecting element. 4. An infrared temperature sensor, wherein one of the infrared temperature sensors has a detection field of view of a plurality of infrared temperature detecting elements arranged from one side to the other side of the heating chamber and arranged in a height direction. And the other infrared temperature sensor is arranged such that the detection visual field directions of the plurality of infrared temperature detection elements are directed downward from the ceiling of the heating chamber and are arranged side by side or in the depth direction. The size detecting means detects the height of the object to be heated based on the detection result of the infrared temperature detecting element of one infrared temperature sensor, and detects the height of the object based on the detection results of the plurality of infrared temperature detecting elements of the other infrared temperature sensor. 3. The cooking device according to claim 1, wherein a flat area of the heated object is detected. 5. The cooking device according to claim 1, further comprising a microwave generator. 6. The cooking device according to claim 1, wherein the cooking is controlled based on a temperature detection result of the infrared temperature sensor.