JP2002051907A - Japanese hotchpotch cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a Japanese hotchpotch cooker which is capable of detecting the existence of a lid without equipping a specialized sensor. SOLUTION: The cooker comprises a temperature sensor 9 which judges in the control of the warming temperature whether or not the current flowing time of the heating coil 11 required for the detected temperature to reach the prescribed temperature is within the prescribed time. Thereby the existence of the lid 4 on top of the container 1 is easily detected. And a specialized sensor for detecting the existence of the lid 4 is not required.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oden cooker having a heat-retaining control function for reducing the amount of power consumed by keeping a food to be cooked in a container at an appropriate temperature.

[0002]

In general, there is known an oden cooker for heating and keeping an oden to be cooked in a convenience store or the like while selling it. Conventionally, a cooker of this kind puts oden ingredients and soup in water, heats the container to 90 to 95 ° C. by a heater as a heating device, and stews the stewed food. By maintaining the temperature around 80 ° C., the power consumption is reduced.

[0003] The oden cooker having the above-mentioned configuration is provided with a temperature sensor as temperature detecting means for detecting the temperature of the outside of the container or the object to be boiled while keeping the temperature, and controls the temperature keeping based on the temperature information from the temperature sensor. I do. But,
Even if the heat retention control is performed at the same sensor temperature, the actual oden temperature differs by about 5 ° C. depending on whether or not the upper opening of the container is covered with the lid, that is, the lid during the heat retention.

[0004] In addition, if the container is kept warm by covering the upper opening of the container with a lid, boiling over may occur. In this case, the surroundings of the container must be cleaned, and if not cleaned immediately, boiled things will stick. In particular, if sticking to the temperature sensor, the temperature sensor will break down or the temperature detection accuracy will deteriorate. In a state where the temperature detection accuracy is deteriorated, the temperature of the outside of the container or the temperature of the object to be boiled cannot be correctly detected, so that the spillover is more easily generated. In addition, such spills may have a negative effect on customers when selling oden at a store, and may result in a decrease in sales.

[0005] Furthermore, if the temperature of the oden becomes too high during the heat retention, the power consumption increases, and as a result, the cost of the oden increases. In addition, it is not preferable from the viewpoint of energy and environmental problems because it causes waste. In addition, some oden ingredients become hard or discolor, making it impossible to keep the heat for a long time. Such hardened or discolored products must be discarded when selling the oden at a store, which also increases the cost of the oden.

On the other hand, if the temperature during the heat retention control is lowered in order to prevent boiling over, the taste does not soak into the oden ingredients, and the oden is not warm and delicious. Furthermore, if the temperature is too low, bacteria such as Escherichia coli cannot be killed, which causes a problem in hygiene.

[0007] If a dedicated sensor for detecting the presence or absence of the lid is provided, the cost increases. In addition, there has been a concern that the structure becomes complicated, which easily causes a failure, and that the size of the oden cooker becomes large.

An object of the present invention is to solve the above-mentioned problems, and an object of the present invention is to provide an oden cooker that can easily detect the presence or absence of a lid without providing a dedicated sensor.

Another object of the present invention is to provide an oden cooker capable of maintaining a constant temperature of the cooked food during the heat retention, with or without a lid.

[0010]

According to the oden cooker according to the first aspect of the present invention, when the lid is mounted on the upper surface of the container, the cooked food is more sized than when the lid is not mounted. Since it is difficult for heat from the outside to escape to the outside, when the heating device is cut off (off) during the heat retention control, the time required for the temperature detected by the temperature detecting means to drop to a predetermined temperature is not attached to the lid. It will be longer than in the case. The present invention has been made by paying attention to this point, and determines whether or not the non-energization time of the heating device until the temperature detected by the temperature detecting means decreases to a predetermined temperature during the heat retention control is equal to or longer than a predetermined time. Just by making a judgment, the presence or absence of the lid on the upper surface of the container can be easily detected. Therefore, a dedicated sensor for detecting the presence or absence of the lid is not required, and an increase in cost can be avoided. Also, since the structure is simplified because there is no dedicated sensor,
Failures are reduced, and an increase in size due to the provision of a dedicated sensor can be avoided.

[0011] According to the oden cooker according to the second aspect of the present invention, when the lid is mounted on the upper surface of the container, heat from the cooked food is transmitted to the outside as compared with the case where the lid is not mounted. Because it is difficult to escape, when the heating device is energized (turned on) during the heat retention control, the time required for the temperature detected by the temperature detecting means to rise to a predetermined temperature is shorter than when the lid is not attached. The present invention has been made by paying attention to this point, and determines whether the energizing time of the heating device until the temperature detected by the temperature detecting means reaches a predetermined temperature during the heat retention control is equal to or less than a predetermined time. Only by this, it is possible to easily detect the presence or absence of the lid on the upper surface of the container.

[0012] According to the oden cooker according to the third aspect of the present invention, when the lid is mounted on the upper surface of the container, the heat from the cooked food is transmitted to the outside as compared with the case where the lid is not mounted. Because it is difficult to escape, the power supply rate of the heating device required to maintain the temperature detected by the temperature detecting means at the predetermined temperature during the heat retention control is lower than when the lid is not attached. The present invention has been made by paying attention to this point, and determines whether the duty ratio of the heating device required to maintain the temperature detected by the temperature detecting means at the predetermined temperature during the heat retention control is equal to or less than a predetermined value. The presence or absence of the lid on the upper surface of the container can be easily detected only by determining.

According to the oden cooker according to the fourth aspect of the present invention, the temperature of the heat retention control when the lid is mounted is lower than the temperature of the heat retention control when the lid is not mounted. Thereby, the temperature of the object to be boiled in the container can be kept constant regardless of the presence or absence of the lid. This makes it possible to eliminate boiling over from the container, avoid excessive heating or insufficient heating, and finish delicious oden. Furthermore, since unnecessary heating is not performed, it is possible to suppress an increase in the cost of the oden, and from the viewpoint of energy and environmental problems, waste is reduced, which is preferable. Further, the growth of bacteria such as Escherichia coli due to insufficient heating is suppressed, which is preferable in terms of hygiene.

According to the oden cooker according to the fifth aspect of the present invention, since the heat retention control is started in a state where the temperature of the heat retention control is low, it is possible to reliably prevent boiling over from the container. In addition, when it shifts from stew cooking to heat retention control,
The temperature of the oden can be surely lowered, and the broth is fully soaked in the oden soup. Further, since unnecessary heating is not performed immediately after the start of the heat retention control, it is possible to suppress an increase in the cost of oden, and from the viewpoint of energy and environmental problems, waste is reduced, which is preferable.

According to the oden cooker according to the sixth aspect of the present invention, the heat responsiveness of the container at the time of heating is increased, and the detection of the presence or absence of the lid is more reliably performed.

[0016]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of an oden cooker according to the present invention will be described below with reference to the accompanying drawings.

In FIG. 1 showing an overall cross-sectional view of an oden cooker, reference numeral 1 denotes a bottomed cylindrical container for accommodating oden which is a food to be boiled. The container 1 is formed of a magnetic metal material such as a ferritic stainless steel, and preferably has a capacity of 5 to 15 liters. The shape of the container 1 is quadrangular (rectangular), has a material thickness of about 0.5 to 1.5 mm, and has an opening 2 on the upper surface. Reference numeral 3 denotes a flange-shaped handle provided on the upper outer periphery of the container 1. 4
Is a detachable lid that covers the opening 2 of the container 1. The lid 4 is placed on the upper end of the container 1, and
I try to cover the whole.

Reference numeral 6 denotes a substantially box-shaped body of an oden cooker, which is a top plate 7 made of a heat-resistant resin, FR-PET (glass fiber reinforced polyethylene terephthalate) resin.
And the bottom plate 8 forming the bottom of the container 6, the outer shell is substantially formed. On the upper surface of the top plate 7 on which the container 1 is placed, two temperature sensors 9 as temperature detecting means are provided so as to protrude. Each of these temperature sensors 9, 9 contacts the bottom surface of the corner of the container 1 and detects the temperature of this portion. Even if the container 1 is deformed, one of the temperature sensors 9 Container 1 so that the appropriate temperature can be detected
Are arranged so as not to be diagonal to. Further, of the two temperature sensors 9, 9, the one with the higher detected temperature is adopted.
In this embodiment, the configuration is such that the temperature at the corner of the bottom of the container 1 is measured. However, the configuration may be such that another external temperature of the container 1 is measured. Reference numeral 10 denotes legs for stably mounting the container 6 on a floor or the like.

Reference numeral 11 denotes a heating coil corresponding to a heating device for heating the container. The heating coil 11 is located immediately below the top plate 7, and is arranged in a spiral shape when the top plate 7 is viewed from above. 12 is a microcomputer (microcomputer 21:
This is a control board on which the microcomputer 21 is mounted.
Performs A / D conversion of the temperature sensor, temperature determination, heat retention control, time measurement, and the like. Further, a high-frequency pulse is transmitted to another heating substrate 13 arranged in the same container 6. The function of the microcomputer 21 will be described later in detail. The heating board 13 is provided with an IH (induction heating) oscillation circuit for supplying a predetermined high-frequency current to the heating coil 11, and the control board 12
When a high-frequency pulse is sent to the heating substrate 13 from the IH oscillation circuit, a high-frequency current is supplied from the IH oscillation circuit to the heating coil 11, and an alternating magnetic field is generated in the heating coil 11, and the container 1 placed in the magnetic field
An eddy current is generated. The eddy current is converted into Joule heat, so that the container 1 generates heat and heats the container 1 and, consequently, the food. Reference numeral 15 denotes a cooling fan provided inside the housing 6, and reference numeral 16 denotes an operation / display unit provided on the front of the housing 6. Reference numeral 17 denotes an exhaust port provided on a side surface of the container 6, and reference numeral 18 denotes a radiator attached to a heat-generating component of the heating board 13. The heat reaching the radiator 18 is quickly taken away by the cooling fan 15, and the exhaust port is provided. It is configured to discharge from 17 to the outside of the container 6.

As the heating device, in addition to the induction heating type using the heating coil 11 in the present embodiment, a heater type using a sheathed heater can be used. However,
The use of the induction heating method is preferable in that the thermal responsiveness of the container 1 during heating becomes faster, and the detection of the presence or absence of the lid 4 becomes more reliable.

FIG. 2 is a block diagram mainly showing a functional configuration of the microcomputer 21 mounted on the control board 12. In the figure, the input side of the microcomputer 21 is connected to the temperature sensor 9.
, And switch information from an operation switch 22 included in the operation / display unit 16 are supplied. The output side of the microcomputer 21 is connected to an LCD (liquid crystal display) 23 and an LED (light emitting diode) 24 constituting the operation / display unit 16 in addition to the heating board 13. The microcomputer 21 has a function of executing each of the steps of stewing and keeping heat based on the control sequence of the program held by the microcomputer 21. Specifically, the microcomputer 21 performs a stewing process from the start of cooking until the stew in the container 1 is stewed. A stew control means 25 for controlling the operation of each part in the inside, and a heat retention control means 26 for controlling the operation of each part during a heat retention control step of maintaining the object to be boiled in the container 1 at a predetermined temperature. And in common with these stew control means 25 and heat retention control means 26,
The microcomputer 21 has a function as a heating control device 27 that sends a high-frequency pulse to the heating substrate 13 and controls the heating coil 11 that is a heating device.

Further, the heat keeping control means 26 includes a time measuring means 28 for measuring the energizing time of the heating coil 11 and a power measuring means for measuring the energizing time measured by the time measuring means 28 for a predetermined time or less.
Lid detecting means 29 for detecting that lid 4 is in the mounted state
When the lid detecting means 29 detects that the lid 4 is in the mounted state (there is a lid), the cover 4 is more likely to be covered than when it is detected that the lid 4 is not mounted (there is no lid). It is configured to lower the temperature of the heat retention control of the boiled food.

Next, the operation of the above configuration will be described with reference to the graph of FIG. 3 and the flowchart (flow chart) of FIG. In FIG. 3, the upper graph shows the detected temperature T of the temperature sensor 9. Hereinafter, the presence or absence of the lid 4, the cut-off state of the heating coil 11, the LCD 23 and the LE
The display state of D24 is shown.

The container 1 containing the oden and soup together with water is placed on the top of the top plate 7 and the opening 2 of the container 1 is covered with the lid 4. With this cover, the operation switch 22
When a start switch (not shown) is pressed, the stew control means
The stew process with 25 starts. At the beginning of the stew process, the LCD 23 does not display the specific temperature in the container 1 (displays "-"), and all the LEDs 24 are turned off, but in order to indicate that the stew is in progress. Then, the LED 24 corresponding to "simmered" lights up. Thereafter, the stew control means 25 sends a high-frequency pulse to the heating substrate 13 to fully energize the heating coil 11 until the detected temperature T of the temperature sensor 9 reaches the stew temperature of 92 ° C. (85 ° C. to 100 ° C.). The container 1 is strongly heated. When the temperature T detected by the temperature sensor 9 reaches 92 ° C., the stew temperature is reduced for 5 minutes (0
(About 30 minutes), the power is cut off through the heating coil 11 at a predetermined timing, and the process proceeds to the next heat retention control step. If the detected temperature T of the temperature sensor 9 becomes 50 ° C. or higher during the cooking process, the LCD 23 replaces the previous display of “−” with the specific temperature in the container 1 for 2 hours.
Displayed as a digit. Oden is not sold during the stew process.

Next, the operation in the warming control step will be described. In the heat retention control step, based on the presence / absence of the lid 4 detected by the lid detection means 29, the heat retention with the lid surrounded by the dotted line on the left and the absence of the lid surrounded by the dotted line on the right shown in FIG. One of the heat keeping is performed by the heat keeping control means 26. However, immediately after the start of the heat retention control, the lid detection means 29 cannot determine the presence or absence of the lid 4, so that the heat retention control means 26 preferentially executes the temperature retention with the lid. Further, when the process shifts to the heat retention control step, the LED 24 corresponding to “sales” is turned on to indicate that the product can be sold.

In the heat retention control with a lid, steps S1,
In each step of S2, the heating coil 11 is cut off, that is, turned off, until the detection temperature T of the temperature sensor 9 becomes lower than the first temperature of 74 ° C. (60 ° C. to 85 ° C.). Then, when the detected temperature T becomes lower than 74 ° C., in the next step S3, the time counter C of the timer incorporated in the time measuring means 28 is reset to zero, that is, the detected temperature T becomes the second temperature of 75 ° C. The heating coil 11 is energized or turned on until the temperature reaches (65 ° C. to 90 ° C.) or higher (steps S4 and S5). When the detected temperature T reaches 75 ° C., in the next step S6, the lid detecting means 29
28 checks the number of seconds of the time counter C counted up to that time, and the time counter C determines that the first time is 240 seconds (30 seconds).
If it is less than (seconds to 3000 seconds), it is determined that the lid 4 is present, and the heat retention control with the lid is repeatedly executed. Conversely, if the time counter C is equal to or longer than 240 seconds in step S6, it is determined that the lid 4 is not present, and the process proceeds to the below-described temperature control without the lid.

In the heat retention control without a lid, step S1
In each step of S1 and S12, the detected temperature T of the temperature sensor 9 is 79 ° C. corresponding to a third temperature higher than the first temperature.
Until the temperature becomes lower than (65 ° C. to 90 ° C.), the heating coil 11 is turned off to stand by. Then, when the detected temperature T becomes lower than 79 ° C., in the next step S13, the time measuring means
The time counter C of the timer incorporated in the microcomputer 28 is reset to zero, that is, until the detected temperature T becomes equal to or higher than 80 ° C. (70 ° C. to 95 ° C.) corresponding to the fourth temperature higher than the second temperature. The coil 11 is energized, that is, turned on (steps S14 and S15). When the detected temperature T reaches 80 ° C., in the next step S16, the lid detecting means 29 checks the number of seconds of the time counter C counted by the time measuring means 28 so far, and the time counter C is the second time. 240
If the time is shorter than 30 seconds (30 seconds to 3000 seconds), it is determined that the lid 4 is present, and the process shifts to the heat retention control with the lid in the steps S1 to S6. Conversely, if the time counter C is 240 seconds or more in step S16, it is determined that the lid 4 is not present, and the heat retention control without the lid is repeatedly executed.

As described above, when the lid detecting means 29 detects that the lid is present, it is more effective than when the lid detecting means 29 detects that the lid is not present, when the temperature of the boiled food contained in the container 1 is controlled. The heating amount of the heating coil 11 is adjusted by the heating control device 27 so that the temperature of the heating coil 11 becomes lower by about 5 ° C. Therefore, the difference between the actual temperature of the object to be cooked and the case where the lid 4 is placed on the upper surface of the container 1 is almost eliminated. Also,
The lid detecting means 29 detects the presence or absence of the lid 4 only when the temperature T detected by the temperature sensor 9 is at a certain temperature (from the first temperature to the second temperature or from the third temperature to the fourth temperature). Since it is based on the result of measuring the off time (non-energizing time) of the heating coil 11 until the temperature rises, the internal program of the microcomputer 21 is substantially modified by taking in temperature information from the existing temperature sensor 9. And it is not necessary to add a dedicated sensor.

Here, the lid 1 covers the opening 2 of the container 1 and the lid 4 is removed from the opening 2 of the container 1 without the lid. The following table 1 shows how the water temperature (hot water temperature) near the center, the case temperature near the temperature sensor 9 (control side), and the ON time, OFF time and energization rate of the heating coil 11 are different. .

[0030]

[Table 1]

Table 1 shows that the room temperature was 35 ° C., 20 ° C.
At 5 ° C., the amount of water contained in the container 1 is 10 liters, 5
In each case of liter, a test result is shown in a case where the temperature is kept without the lid detection by the lid detection means 29 with or without the lid. As the water temperature and the sensor temperature, the maximum value, the minimum value, and the average value when the test is performed 10 times are described in order. The on-time, off-time and energization rate of the heating coil 11 are partially divided into upper and lower stages under the same conditions, but this is also the maximum value obtained by performing the test 10 times in consideration of the variation. And the minimum value.

From the above test results, it can be seen that there is a temperature difference of about 5 ° C. with and without the lid 4.
Regardless of the difference in the room temperature or the capacity of the container 1, the ON time of the heating coil 11, the ON time of the heating coil 11,
It can be seen that there is a clear difference between the off time and the duty ratio.

As described above, according to this embodiment, the container 1 for accommodating the object to be boiled, the detachable lid 4 for covering the upper surface of the container 1, and the heating coil as a heating device for heating the container 1
11, a heating control device 27 for controlling a heating coil, and a container 1
A temperature sensor 9 as a temperature detecting means for measuring the temperature of the outer surface or the object to be boiled, and the temperature detected by the temperature sensor 9 rises to a predetermined temperature (74 ° C. to 75 ° C. or 79 ° C. to 80 ° C. in the embodiment). And a time measuring unit 28 for measuring the energizing time of the heating coil 11 up to a predetermined time (e.g., 240 in the embodiment) (Less than 2 seconds), it is configured to detect that the lid 4 is in the mounted state.

When the lid 4 is mounted on the upper surface of the container 1,
Since the heat from the cooked material is less likely to escape to the outside than when the lid 4 is not attached, when the heating coil 11 is energized (on) during the heat retention control, the temperature detected by the temperature sensor 9 becomes a predetermined value. The time until the temperature rises is shorter than when the lid 4 is not attached. In this embodiment, attention is paid to this point, and the heating coil 11 until the temperature detected by the temperature sensor 9 reaches a predetermined temperature during the heat retention control.
It is possible to easily detect the presence or absence of the lid 4 on the upper surface of the container 1 simply by determining whether or not the energization time is less than or equal to the predetermined time. Therefore, a dedicated sensor for detecting the presence or absence of the lid 4 is not required, and cost increase can be avoided. Further, since the structure is simplified because there is no dedicated sensor, the number of failures is reduced, and an increase in size due to the provision of the dedicated sensor can be avoided.

In the present embodiment, the presence or absence of the lid 4 is detected based on the energizing time of the heating coil 11. However, when the lid 4 is mounted on the upper surface of the container 1, In comparison with the case where the body 4 is not mounted, the time until the temperature detected by the temperature sensor 9 decreases to the predetermined temperature when the heating coil 11 is cut off during the heat retention control does not include the lid 4. Paying attention to the fact that the heating coil 11 becomes longer than the case, during the heat retention control, the heating coil 11 is turned on (off) at a certain temperature until the temperature detected by the temperature sensor 9 decreases to a predetermined temperature. The non-energization time may be measured by the time measuring means 28, and if the non-energization time of the heating coil 11 is equal to or longer than a predetermined time, the lid 4 may be detected as being mounted.

In this case, it is only necessary to determine whether or not the non-energization time of the heating coil 11 until the temperature detected by the temperature sensor 9 decreases to the predetermined temperature during the heat retention control is equal to or longer than the predetermined time. The presence or absence of the lid 4 on the upper surface of the device 1 can be easily detected.

Further, at the time of the heat retention control, the time for turning off and on the heating coil 11 required to maintain the temperature detected by the temperature sensor 9 at a predetermined temperature is measured by the time measuring means 28, and the time for turning on and off the heating coil 11 is measured. Heating coil 11 calculated based on blackout time
May be configured to detect that the lid 4 is in the mounted state when the power supply rate is equal to or less than a predetermined value. this is,
When the cover 4 is mounted on the upper surface of the container 1, a heating coil required to maintain the temperature detected by the temperature sensor 9 at a predetermined temperature during the heat retention control as compared with the case where the cover 4 is not mounted. It is made by paying attention to the fact that the duty ratio of the heating coil 11 is lower than the case where the cover 4 is not attached, and it is determined whether the duty ratio of the heating coil 11 is equal to or less than a predetermined value during the heat retention control. Only by this, it is possible to easily detect the presence or absence of the lid on the upper surface of the container.

Further, in this embodiment, as a result of detecting the presence or absence of the lid 4, when the presence of the lid is detected, the temperature of the temperature control of the object to be boiled in the container 1 is set lower than when the absence of the lid is detected. The heat retention control means 26 is configured to perform the above operation.

As described above, by setting the temperature of the heat retention control when the lid 4 is mounted to be lower than the temperature of the heat retention control when the lid 4 is not mounted, the presence or absence of the lid 4 is eliminated. Regardless, the temperature of the food in the container 1 can be kept constant. This makes it possible to eliminate boiling over from the container, avoid excessive heating or insufficient heating, and finish delicious oden. In addition, since unnecessary heating is not performed, an increase in the cost of oden can be suppressed, and waste is reduced from the viewpoint of energy and environmental problems, which is preferable. Further, the growth of bacteria such as Escherichia coli due to insufficient heating is suppressed, which is preferable in terms of hygiene.

Further, in the present embodiment, when the presence or absence of the lid 4 cannot be determined immediately after the start of the thermal insulation control, the thermal insulation control is started from a temperature corresponding to the presence of the lid.
In this case, the heat retention control is started in a state where the temperature of the heat retention control is low, so that boiling over from the container 1 can be reliably prevented. In addition, when the process is shifted from the stew cooking to the heat retention control, the temperature of the oden can be surely lowered, and the broth is sufficiently soaked in the oden soup to be delicious. Further, since unnecessary heating is not performed immediately after the start of the heat retention control, it is possible to suppress an increase in the cost of oden, and from the viewpoint of energy and environmental problems, waste is reduced, which is preferable.

Further, in this embodiment, since the heating coil 11 of the induction heating type is used as the heating device, the thermal response of the container 1 at the time of heating becomes faster, and the detection of the presence or absence of the lid 4 becomes more reliable. .

Note that the present invention is not limited to the above-described embodiment, and various modifications can be made. For example, each temperature and time of the heat retention control in the embodiment are shown only as one example, and may not be the same. In short, it suffices if the presence or absence of the lid 4 can be correctly detected and the temperature of the oden in the container 1 can be appropriately controlled. Further, in the embodiment, two temperature sensors 9 are used. However, if the temperature can be detected correctly, one temperature sensor 9 may be used, or three or more temperature sensors 9 may be used.

[0043]

According to the oden cooker of the first aspect of the present invention, it is only necessary to determine whether or not the non-energization time of the heating device is longer than a predetermined time during the heat retention control without providing a dedicated sensor. Thus, the presence or absence of the lid can be easily detected.

According to the oden cooker of the second aspect of the present invention, it is possible to determine whether or not the energization time of the heating device is equal to or less than a predetermined time during the heat retention control without providing a dedicated sensor. The presence or absence of the body can be easily detected.

According to the oden cooker of the third aspect of the present invention, without providing a dedicated sensor, it is only necessary to determine whether or not the energization rate of the heating device is equal to or less than a predetermined value during the heat retention control. The presence or absence of the body can be easily detected.

According to the oden cooker of the fourth aspect of the present invention, the temperature of the food in the container can be kept constant regardless of the presence or absence of the lid.

According to the oden cooker according to the fifth aspect of the present invention, boiling over from the container can be reliably prevented, and
The broth is soaked enough in the oden ingredients to make it delicious.
Further, since extra heating is not performed immediately after the start of the heat retention control, the cost of the oden can be suppressed, and the waste is preferably reduced from the viewpoint of energy and environmental problems.

According to the oden cooking device of the sixth aspect of the present invention, the presence or absence of the lid can be more reliably detected.

[Brief description of the drawings]

FIG. 1 is an overall sectional view of an oden cooker according to an embodiment of the present invention.

FIG. 2 is a block diagram showing a functional configuration of the microcomputer.

FIG. 3 is a graph showing a display state of each unit and a timing of each control pattern.

FIG. 4 is a flowchart of an operation in a heat retaining step of the same.

[Explanation of symbols]

 Reference Signs List 1 container 4 lid 9 temperature sensor (temperature detecting means) 11 heating coil (heating device) 27 heating control device 28 time measuring means

Continued on the front page (72) Inventor Shinichiro Kawakami 2570-1, Gosuda, Oaza, Kamo-shi, Niigata Toshiba Home Techno Co., Ltd. (72) Inventor Takashi Oshimi 2570-1, Gosuda, Oaza, Kamo-shi, Niigata Toshiba F term (reference) 3K051 AA08 AB04 AC35 AC52 AD04 CD02 4B054 AA16 AB11 AC20 BA10 4B055 AA27 BA09 BA23 BA62 CD02 DB14 GA13 GB12 GC06 GC26 GD01

Claims (6)

[Claims] 1. A container for accommodating an object to be boiled, a detachable lid for covering an upper surface of the container, a heating device for heating the container, a heating control device for controlling the heating device, A time measuring means for measuring a power cutoff time, and a temperature detecting means for measuring the temperature of the outside of the container or the temperature of the food, when performing the heat retention control of the food, the time measured by the time measuring means An oden cooker configured to detect that the lid is in a mounted state when the non-energization time of the heating device is equal to or longer than a predetermined time. 2. A container for accommodating an object to be boiled, a detachable lid for covering an upper surface of the container, a heating device for heating the container, a heating control device for controlling the heating device, A heating means for measuring a temperature of the outside of the container or the temperature of the object to be cooked, wherein the heating measured by the time measuring means when performing the heat retention control of the object to be cooked; An oden cooker configured to detect that the lid is in a mounted state when the energization time of the apparatus is equal to or shorter than a predetermined time. 3. A container for accommodating an object to be boiled, a detachable lid for covering an upper surface of the container, a heating device for heating the container, a heating control device for controlling the heating device, A time measuring means for measuring the power cutoff time, and a temperature detecting means for measuring the temperature of the outside of the container or the temperature of the object to be cooked, and when performing the heat retention control of the object to be cooked, the time is measured by the time measuring means. An oden cooker configured to detect that the lid is in a mounted state when an energization rate of the heating device is equal to or less than a predetermined value. 4. A container for accommodating an object to be boiled, a detachable lid for covering an upper surface of the container, a heating device for heating the container, a heating control device for controlling the heating device, A time measuring means for measuring the energizing time, and a temperature detecting means for measuring the temperature of the outside of the vessel or the object to be boiled are provided, and the presence or absence of the lid is detected. An oden cooker characterized in that the temperature of the heat retention control of the object to be boiled is made lower than when it is detected that there is none. 5. The apparatus according to claim 4, wherein when the presence or absence of the lid cannot be determined immediately after the start of the thermal insulation control, the thermal insulation control is started from a temperature corresponding to the presence of the lid. Oden cooker. 6. The oden cooker according to claim 1, wherein the heating device is of an induction heating type.