JP2002065473A - Roaster - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a roaster capable of cooking without water in a saucer and of preventing smoke and ignition, when cooking. SOLUTION: A temperature sensor 18 for a base plate 15 is installed on a projection 20 of the plate 15 in a roasting chamber 7 from outside, and a gap 21 is formed between the saucer 9 and the temperature sensor 18 so as to detect the temperature of the saucer. At an exhaust pipe 22 which is connected to the roasting chamber 7, a temperature sensor 23 of the exhaust pipe is installed on the side of the pipe. A control part 24 controls heating with detected temperature of the sensor 18, and prevents smoking and ignition with presetting of the exhaust temperature by the sensor 23, even when no water in the saucer.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a roaster for roasting fish and the like, and more particularly, to secure the safety and performance of the roaster when the object to be heated is overheated or used without water in a saucer. Regarding the configuration.

[0002]

2. Description of the Related Art A conventional roaster of this type will be described with reference to, for example, a roaster used in an induction heating cooker.

FIG. 5 is an external perspective view of an induction heating cooker. As shown in the figure, a translucent top plate 2 is provided on the upper surface of the main body case 1. The top plate 2 is provided with a heating section 3 for heating the pot by induction heating to cook the object to be cooked, and a radiant heater 4 for cooking using a pot that cannot be used for induction heating. A roaster 5 is provided on the front of the main body case 1.
And an operation unit 6, and an exhaust port 5a is provided on the rear upper surface of the main body case 1 for discharging exhaust gas such as smoke generated when the roasting device 5 heats and cooks.

[0004] The roaster 5 in the above configuration will be described. FIG. 6 is a sectional view of a main part of the roaster 5. In FIG. 6, reference numeral 7 denotes a roasting chamber, 8 denotes a glass door provided at an opening of the roasting chamber 7, and 9 denotes a tray integrated with the glass door 8, which is opened and closed by opening and closing the glass door 8. Can be put in and out. Further, a grill net 10 is placed on the tray 9, and an object to be heated such as a fish 11 is placed thereon. The tray 9 contains water 12 at the time of use. 13 is an upper heater and 14 is a lower heater. Furthermore, the bottom 1 of the roasting chamber 7
5 includes a rail 16 for facilitating the loading and unloading of the tray 9, a stopper 17 for preventing the tray 9 from dropping when the tray 9 is pulled out, and a bottom surface temperature sensor 18 for controlling the temperature in the roasting chamber 7. Is attached to the side of the roasting chamber 7. A projection 19 is provided at the rear of the tray 9, and comes into contact with a stopper 17 when the tray 9 is pulled out to prevent the tray 9 from falling out of the roasting chamber 7.

The operation of the above configuration will be described. The fish 11 is placed on the grill 10 and the upper heater 13 and the lower heater 14
When the fish 11 is roasted at, the temperature in the roasting chamber 7 rises,
A temperature sensor 18 controls the room temperature to a temperature suitable for roasting and to a temperature that minimizes thermal effects on the induction heating cooker body.

[0006]

In the above-mentioned conventional configuration,
The oil coming out of the fish 11 drops on the saucer 9, but while the saucer 9 has water, the oil does not evaporate and the amount of smoke generated is relatively small. However, when water runs out during cooking or when roasting is performed without water from the beginning of cooking, the temperature of the saucer 9 rises sharply, and the oil flowing out of the fish 11 drops And a large amount of smoke is generated, exceeding the processing capacity of the ventilation device normally provided above the discharge port 5a, leaking into the room and remarkably deteriorating the environment such as the kitchen, or the smoke adhering to the fish 11, The flavor was impaired or adhered to the wall surface of the roasting chamber 7 to stain the wall surface.

SUMMARY OF THE INVENTION The present invention solves the above-mentioned conventional problems, and provides a safe configuration that can reliably detect the temperature of a tray and is easy to use and emits little smoke.

[0008]

In order to solve the above-mentioned conventional problems, a roaster according to the present invention comprises a tray, a bottom surface temperature sensor for detecting the temperature of the bottom of the tray, and an exhaust pipe connected to the roasting chamber. And a temperature sensor for controlling the temperature in the roasting chamber and a control unit. According to this configuration, the temperature sensor continues the roasting while controlling the temperature to a temperature suitable for the roasting and to minimize the thermal effect on the induction heating cooker main body, and the bottom surface temperature sensor detects the bottom surface of the pan. The temperature is sensed to determine the presence or absence of water in the tray, and if there is no water, the power supply is stopped before a large amount of smoke is generated, or a notification that water is to be added is issued.

Further, by controlling the temperature in the roasting chamber by changing the temperature level of the bottom surface temperature sensor and the temperature sensor for controlling the temperature in the roasting chamber, safe roasting with less smoke and practical use is realized. Container.

[0010]

DETAILED DESCRIPTION OF THE INVENTION The invention according to claim 1 is a roasting chamber having a built-in heater for heating and cooking an object to be heated, and discharging high-temperature exhaust gas to the outside of the roasting chamber in communication with the roasting chamber. Exhaust cylinder, a door provided at the opening of the roasting chamber, a tray that can be taken in and out of the roasting chamber, a bottom surface temperature sensor attached to the bottom of the roasting chamber, and a temperature in the roasting chamber. It is provided with a temperature sensor for controlling and a control unit.

[0011] With this configuration, the temperature sensor continues the roasting while controlling the temperature with a heat suitable for the roasting and at a temperature that minimizes the thermal effect on the induction heating cooker main body. By sensing the temperature of the bottom of the pan and judging the presence or absence of water in the pan, if there is no water, stop power supply before generating a large amount of smoke or notify that additional water will be generated, so that a large amount of smoke is generated This can prevent deterioration of the indoor environment such as a kitchen, loss of flavor of fish, and dirt on the roasting chamber wall.

According to a second aspect of the present invention, the control unit controls the temperature of the roasting chamber by cooperation of a bottom surface temperature sensor and a temperature sensor for controlling the temperature of the roasting chamber. With this configuration, the temperature of the bottom of the pan can be reliably detected, the presence or absence of water in the pan is determined, and the detection level of the temperature sensor is changed according to the presence or absence of water to maintain the temperature of the roasting chamber safely. it can.

According to a third aspect of the present invention, the temperature sensor for controlling the temperature in the roasting chamber is an exhaust pipe temperature sensor for detecting the temperature of the exhaust gas in the exhaust pipe, or the temperature of the roasting chamber provided in the roasting chamber. 2. The method according to claim 1, further comprising the step of:
Or 2).

With this configuration, the temperature in the roasting chamber can be controlled by an exhaust pipe temperature sensor or a roasting chamber temperature sensor provided in the roasting chamber.

According to a fourth aspect of the present invention, when the tray is pulled out during the cooking, the control unit causes the operation delay for a fixed time to occur even though the bottom surface temperature sensor has reached the temperature of the heating stop or the power supply control. It is provided. With this configuration, even if the tray is pulled out to check the degree of progress of the cooking product, the bottom surface temperature sensor is activated and the heating is not stopped or the energization is controlled within a certain period of time.

According to a fifth aspect of the present invention, when the control section detects that there is no or little water in the pan during heating, it raises the operation detection temperature of the bottom surface temperature sensor and controls the temperature in the roasting chamber. This is to lower the operation detection temperature of the sensor. With this configuration, water runs out during cooking, or roasting without water from the beginning of cooking, or cooking for a short time without water, such as grilled rice balls and mirinboshi, etc. are implemented Even if the temperature is detected by the bottom temperature sensor, the temperature sensor lowers the temperature in the roasting chamber and at the same time lowers the pan temperature and continues cooking, so the cooking time is extended but cooking is suppressed while suppressing a large amount of smoke. Can be terminated. Further, in order to check the degree of progress of cooking during cooking, when the tray is pulled out during heating, the radiant heat of the heater is directly received by the bottom surface temperature sensor, and a malfunction in which heating is stopped can be prevented.

[0017]

Embodiments of the present invention will be described below with reference to the drawings. In addition, the roasting device of the present invention is used as one cooking function of a dedicated roasting device only for baking fish and the like and a cooking device having another cooking function such as an induction heating cooking device or a gas cooking device. It includes both roasters.
This is because the structure is almost the same from the viewpoint of the function of roasting, and both have a common structure with respect to the engagement between the support bracket and the door. Note that the description of the embodiment will be focused on an example in which an exhaust pipe temperature sensor for detecting the temperature of exhaust gas in the exhaust pipe is provided.

(Embodiment 1) FIG. 1 is a schematic view of a cross section of a main part of a roaster according to Embodiment 1 of the present invention. In FIG. 1, a chain line portion is provided with a temperature sensor for controlling the temperature in the roasting chamber in the roasting chamber, and a description thereof will be omitted in this embodiment.
The same reference numerals are given to the same components as those of the conventional example, and the description is omitted.
FIG. 4 is a flowchart illustrating the control contents of the first and second embodiments. In the figure, the exhaust sensor indicates an exhaust pipe temperature sensor, and the bottom sensor temperature indicates a bottom temperature sensor. In addition, even if the temperature sensor is not provided in the roasting chamber and the temperature of the outer wall surface of the roasting chamber is detected, the correlation with the room temperature is sufficient and the same effect can be obtained.

In FIG. 1, the bottom 15 in the roasting chamber 7 has
A rail 16 is provided. Placing the tray 9 on the rail 16 facilitates movement of the tray 9. A projection 20 is provided between the two rails on the bottom surface behind the roasting chamber 7. And this projection 20
Then, the bottom temperature sensor 18 is brought into contact with the outside of the roasting chamber 7 to detect the temperature of the tray 9 via the gap 21. (Whether the projection 20 is in contact with the tray 9 or the gap 21 is provided, or whether the bottom surface temperature sensor 18 is directly in contact with the tray 9 is an arbitrary configuration.) FIG. The characteristic diagram of the bottom surface temperature sensor 18 when the heaters 13 and 14 are energized shows a change in the detected temperature with the elapse of the heating time. (A) is the tray temperature, and (b) is the temperature detected by the bottom surface temperature sensor. When the heater is energized at time t0, the pan temperature sharply increases. This is because the water 12 is heated by radiant heat from the heater. And one
When the temperature reaches around 00 ° C., the water 12 loses heat of evaporation and evaporates, so that the temperature is maintained at a substantially constant temperature. During this time, the operation detection temperature of the exhaust pipe temperature sensor 23 is set to 240 ° C., and the operation detection temperature of the bottom surface temperature sensor is set to 105 ° C. When the water 12 evaporates and disappears at the time t1, the temperature of the tray 9 rises rapidly. On the other hand, the temperature detected by the bottom surface temperature sensor 18 is
Rises with the change in radiant heat due to the temperature rise of the
The temperature slightly increases when the temperature becomes constant. Then, when the water 12 runs out and the temperature of the tray 9 increases rapidly, the temperature of the bottom surface temperature sensor 18 also increases rapidly. However, the time t2 at which the temperature of the bottom surface temperature sensor 18 rapidly increases is the time t1 at which the temperature of the tray 9 rapidly increases.
Slightly delayed. As described above, there is a correlation between the temperature of the tray 9 and the temperature detected by the bottom surface temperature sensor 18. Therefore, when the temperature detected by the bottom surface temperature sensor 18 rapidly increases, it is determined that the water 12 in the tray 9 has run out, and the notification is made. Heater 13,
The energization of the power supply 14 may be stopped. However, in this embodiment, the control unit 24 changes the temperature of the exhaust pipe temperature sensor to 200 ° C. and changes the temperature of the bottom temperature sensor to 130 ° C. when the water 12 runs out and the bottom surface temperature sensor temperature rises to 105 ° C. or more. Further, in this embodiment, since the bottom surface temperature sensor 18 is provided behind the roasting chamber 7, if the tray 9 is pulled out to check the progress of the cooking, the bottom surface temperature sensor 18 cannot sense the temperature of the tray 9 and further, the heater 9 Rapidly changes to 130 ° C or more due to the radiant heat. In order to avoid this, the stop time of the heaters 13 and 14 is delayed for a certain period of time (3 minutes in the present embodiment). There is no cooking failure because heating is continued. In addition, 105
If the temperature falls below ℃, the operation detection temperature of the exhaust
By returning the temperature to 0 ° C., the original normal setting can be obtained. If the tray 9 does not return within the delay time, the heating is stopped.

(Embodiment 2) The main causes of the ignition of the cooked food in the roasting chamber 7 are the ignition of gas generated from the cooked food, and the burning of the oil from the cooked food and the oil accumulated in the saucer 9. It is due to. (1) There is no steam in the roasting chamber. (2) The roasting chamber is filled with oil mist. (3) The roasting room temperature (oil mist temperature) is about 30
0 ° C. or higher. Conditions for (2) to occur are (1) the temperature of the food, the oil temperature in the saucer is about 350 ° C. or more, and (2)
Ignition of oil mist, etc., can be considered. When there is no steam in the roasting chamber 7, the temperature in the roasting chamber 7 is set to 300 ° C.
FIG. 3 shows an example of the temperature change when one oily saury is baked by controlling the pan temperature at 240 ° C. or less.

Considering the above results, if the control unit 24 controls the temperature detected by the exhaust tube temperature sensor 23 from the temperature of the bottom surface temperature sensor 18 as shown in the flowchart of FIG. It is possible to prevent ignition of the food in the room 7. That is, water 1 is usually
In the case where the temperature is set to 2, the temperature in the roasting chamber 7 becomes 300.
℃, the heater 13,
14 is controlled. Exhaust stack temperature sensor 2 at this time
3, the set temperature is 240 ° C., and the bottom temperature sensor 18 is 100
° C. When there is no water 12 in the tray 9, or when water runs out during cooking, the bottom surface temperature sensor 1
The temperature of the roasting chamber 7 and the temperature of the saucer 9 are controlled by changing the set value of the exhaust pipe temperature sensor 23 when the temperature of 8 rises.
That is, if the set temperature of the exhaust tube temperature sensor 23 is set to 200 ° C., the temperatures of the roasting chamber 7 and the receiving tray 9 do not exceed 300 ° C., so that there is no fear of remarkable smoke and ignition of the food. When the tray 9 is pulled out, the bottom surface temperature sensor 1
Although the temperature of the roasting chamber 8 rises, the temperature inside the roasting chamber 7 does not rise because low-temperature air flows in from the entrance of the roasting chamber 7.

The set temperature is for the exhaust pipe temperature sensor 23 provided in the exhaust pipe 22, and the roasting chamber temperature sensor 25 provided in the roasting chamber 7 naturally has a different temperature.

[0023]

As described above, according to the first aspect of the present invention, there is provided the bottom temperature sensor attached to the bottom of the roasting chamber, the temperature sensor for controlling the temperature in the roasting chamber, and the control unit. The temperature sensor detects the temperature of the bottom of the pan by controlling the temperature with the appropriate heat for roasting and controlling the temperature to minimize the thermal effect on the induction heating cooker body. Judging the presence or absence of water in the tray, if there is no water, stop energizing before a large amount of smoke is generated, or notify the addition of water to notify the indoor environment such as kitchen due to a large amount of smoke And the loss of fish flavor,
The dirt on the wall surface of the roasting chamber can be prevented.

According to the second aspect of the present invention, the temperature of the bottom surface of the tray can be reliably detected, the presence or absence of water in the tray is determined, and the detection level of the temperature sensor is changed according to the presence or absence of water. The temperature in the roasting chamber can suppress a large amount of smoke and can be maintained safely.

According to the third aspect of the present invention, the temperature in the roasting chamber can be controlled by an exhaust pipe temperature sensor or a roasting chamber temperature sensor provided in the roasting chamber.

According to the fourth aspect of the present invention, even if the tray is pulled out to check the degree of progress of the food, the bottom surface temperature sensor is activated within a predetermined time to stop heating or control the power supply. It is convenient for practical use.

According to the fifth aspect of the invention, for example, grilled rice balls are used in which the water runs out during cooking, or roasting is performed without water from the beginning of cooking, or cooking is performed for a short time without water. Even if a mirinboshi or the like is performed, the bottom temperature sensor detects and the temperature sensor lowers the temperature in the roasting chamber and simultaneously lowers the pan temperature to continue cooking, so that the cooking time is extended. The cooking can be completed while suppressing a large amount of smoke. Also, in order to check the degree of progress of the cooking during cooking, when the tray is pulled out during heating, the radiant heat of the heater is directly received by the bottom surface temperature sensor, and the malfunction of stopping the heating can be prevented.

[Brief description of the drawings]

FIG. 1 is a schematic cross-sectional view illustrating a roaster according to a first embodiment of the present invention.

FIG. 2 is a temperature characteristic diagram of a bottom surface temperature sensor of the roaster.

FIG. 3 shows a bottom surface temperature for explaining Embodiment 2 of the present invention;
Characteristic diagram showing the relationship between pan temperature, roasting chamber temperature, and exhaust pipe temperature

FIG. 4 is a flowchart for explaining control of the first and second embodiments of the present invention, a flow for setting the temperature of each temperature sensor of the bottom surface and the exhaust pipe, and a flow for explaining the delay time setting.

FIG. 5 is an external perspective view of an induction heating cooker.

FIG. 6 is a schematic sectional view of a conventional roaster.

[Explanation of symbols]

 7 roasting chamber 8 door 9 saucer 11 fish (object to be heated) 13 upper heater 14 lower heater 15 bottom surface 18 bottom temperature sensor 21 gap 22 exhaust pipe 23 exhaust pipe temperature sensor 24 control unit 25 roasting chamber temperature sensor

Claims (5)

[Claims] 1. A roasting chamber having a built-in heater for heating and cooking an object to be heated, an exhaust pipe communicating with the roasting chamber and discharging high-temperature exhaust gas out of the roasting chamber, and an opening of the roasting chamber. And a tray that can be taken in and out of the roasting chamber,
A roaster comprising a bottom surface temperature sensor attached to the bottom of the roasting chamber, a temperature sensor for controlling the temperature in the roasting chamber, and a control unit. 2. A roasting chamber having a built-in heater for heating and cooking an object to be heated, an exhaust pipe communicating with the roasting chamber and discharging high-temperature exhaust gas out of the roasting chamber, and an opening of the roasting chamber. And a tray that can be taken in and out of the roasting chamber,
A bottom temperature sensor attached to the bottom of the roasting chamber; a temperature sensor for controlling the temperature in the roasting chamber; and a control unit, wherein the control unit controls the temperature in the roasting chamber by cooperation of the two temperature sensors. The configuration of the roaster to control. 3. A temperature sensor for controlling the temperature in the roasting chamber may be one of an exhaust pipe temperature sensor for detecting the temperature of exhaust gas in the exhaust pipe and a roasting chamber temperature sensor provided in the roasting chamber. The roaster according to claim 1 or 2, further comprising: 4. The roasting apparatus according to claim 1, wherein the control unit delays the operation for a predetermined time even when the temperature of the bottom surface temperature sensor is stopped or the temperature of the power supply control is reached. 5. When the control unit detects that there is no or little water in the pan during heating, it raises the operation detection temperature of the bottom surface temperature sensor and lowers the operation detection temperature of the temperature sensor that controls the temperature in the roasting chamber. Claims 2 to 4 to be changed
The roaster according to any one of claims 1 to 4.