JP2002085265A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To discriminate a load quantity by energizing control of a heating means at an energizing ratio suited to a menu selected from plural menus in a heating cooker. SOLUTION: A control means 23 is provided with the plural menus and controls an upper heater 2 and a lower heater 3 corresponding to the quantity of food to be cooked by detecting the quantity of food to be cooked in a cooking chamber 1 based on a signal inputted from the first temperature sensor 9 in the state of energizing the upper heater 2 and the lower heater 3 at the energizing ratio different by each of the plural menus.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device used in ordinary households.

[0002]

2. Description of the Related Art In recent years, features such as safety, cleanliness, and high efficiency of induction heating have been understood, and a composite heating cooker provided with a heater heating unit such as a roaster in an induction heating unit is becoming popular as a household stove.

FIG. 1 shows a conventional heating cooker.
This will be described with reference to FIG. FIG. 1 is a structural diagram of a conventional heating cooker. In FIG. 1, reference numeral 1 denotes a cooking cabinet for storing foods, 2 denotes an upper heater for heating the foods in the cooking cabinet 1 from above, 3 denotes a lower heater for heating the foods in the cooking cabinet 1 from below, and 4 denotes A receiving tray, 5 is a grill, 6 is a handle, 7 is a glass window, 8 is packing, and the receiving tray 4 to packing 8 constitute a door. In addition, the flow of the air in the cooking cabinet 1 is configured to be taken in from a lower part of a door located in a front part of the cooking cabinet 1 and exhausted from a rear part of the cooking cabinet 1. Reference numeral 9 denotes a first temperature sensor which is installed so as to protrude from the wall of the cooking cabinet 1 into the cooking cabinet 1, and directly detects the temperature in the cooking cabinet 1. 10
Is a cooking chamber 1 which is a second temperature sensor and is located below the pan 4
It is installed on the wall so as to come into contact with the cooking cabinet 1 from outside, and indirectly detects the temperature of the tray 4. Numeral 11 denotes a heating coil to which a high-frequency current of several tens of KHz is applied and magnetically coupled to the upper load pan, thereby inductively heating the load pan. Reference numeral 12 denotes a high-frequency power supply circuit, and reference numeral 13 denotes a cooling fan for cooling the high-frequency power supply circuit 12 and the like. A holder case 14 holds the high-frequency power supply circuit 12. Reference numeral 15 denotes a heat shield plate that blocks the influence of the radiant heat generated by the cooking cabinet 1 on the upper portion.

FIG. 2 is a circuit diagram of a conventional cooking device. In FIG. 2, 16 is a commercial power supply,
17 is a power switch. In addition, the high frequency power supply circuit 12
Is composed of a rectifier 120, a switching element 121, and an inverter circuit 122. The switching element 121 is turned on and off.
Supply high frequency current to Reference numeral 18 denotes a heater control unit that turns on the transistor Q180 to supply current to the exciting coil of the relay 180 to turn on the contacts, thereby energizing the upper heater 2 and the lower heater 3 with the commercial power supply 16. 19 is a cooling fan control unit which turns on the transistor Q190 to turn on the phototriac PT190,
To the commercial power supply 16. Reference numeral 20 denotes an input means, and reference numeral 21 denotes a display means for visually displaying and notifying. Reference numeral 22 denotes an acoustic means for informing audibly. Reference numeral 23 denotes control means for controlling the above-mentioned components in a comprehensive manner, based on a signal input from the input means 20, the high-frequency power supply circuit 12, the upper heater 2 and the lower heater 3,
Alternatively, while controlling the drive of the cooling fan 13, the display unit 21 is controlled to display the energized state and the non-energized state of the high frequency power supply circuit 12 or the upper heater 2 and the lower heater 3.

The control means 23 controls the upper heater 2 and the lower heater 3 in accordance with the amount of food in the cooking cabinet 1 detected based on the rising gradient of the signal input from the first temperature sensor 9.
To control the energization of

[0006] The operation of determining the load amount of the heating cooker configured as described above will be described with reference to FIG. FIG. 5 is a diagram showing a load amount determination operation in the conventional configuration. As shown in FIG. 5, when the control unit 23 starts cooking based on a signal input from the input unit 20, the control unit 23 continuously energizes the upper heater 2 and the lower heater 3. And the control means 23
The time Tx during which the temperature detected by the temperature sensor 9 elapses from 80 ° C. to 140 ° C. is measured, and the cooking chamber 1 is measured based on Tx.
The amount of the food placed on the grill 5 is determined, and a time T1 until the cooking is completed is determined. And control means 23
Means that the power supply to the upper heater 2 and the lower heater 3 is continued until the time T1 elapses, and the first temperature sensor 9
When the temperature detected at ≧ 240 ° C., the power supply to the upper heater 2 and the lower heater 3 is forcibly turned off. (Thus, the temperature at which the power supply to the upper heater 2 and the lower heater 3 is forcibly turned off is hereinafter referred to as a temperature regulation temperature.)

[0007]

However, in the above-described conventional configuration, when baking food such as teriyaki or pickled soybean paste, the upper heater 2 and the lower heater 3 are continuously energized to determine the load amount. If you do, the food will burn and you cannot cook well. Therefore, if the control means 23 performs the load amount determination by reducing the duty ratio of the upper heater 2 and the lower heater 3, when baking a whole food such as saury or horse mackerel, it is relatively difficult to finish the cooking. There was a problem that it took a long time and it was not possible to bake with high heat.

The present invention solves the above-mentioned conventional problems. The present invention comprises a plurality of menus, and controls the energization of the upper heater 2 and the lower heater 3 at an energization rate suitable for the selected menu to determine the load amount. The purpose is to do.

[0009]

Means for Solving the Problems In order to solve the above problems, a cooking device according to the present invention comprises a plurality of menus,
A control unit for detecting an amount of food based on a signal input from a temperature sensor in a state where power is supplied to the heating unit at a different energization rate for each of the plurality of menus, and controlling the heating unit according to the amount of food; It is provided with. Thereby, the heating means can be energized at an energization rate suitable for cooking corresponding to the selected menu, and the load content can be determined according to the energization rate to adjust the control of the heating means.

[0010]

The invention according to claim 1 comprises a heating means for heating a food in a cooking cabinet, a temperature sensor for detecting a temperature in the cooking cabinet, and a plurality of menus. The amount of the food is detected based on a signal input from the temperature sensor in a state where power is supplied to the heating unit at a different duty ratio for each of a plurality of menus, and the heating unit is controlled according to the amount of the food. When the control means selects a course for baking whole raw fish such as saury and aji from among a plurality of menus, the heating means is continuously energized from the start of cooking to supply the food. It is possible to bake with high heating power, and based on a signal input from a temperature sensor, the amount of food is detected by performing a load amount determination in a state where the heating means is continuously energized, and the control content of the heating means is determined according to the detection result. Is Since adjustment temperature, adjusts the energization time, or duty ratio, can be baked crisp regardless of the amount of the food raw fish. Further, when the control means selects a course for baking teriyaki or pickled soybean paste in a plurality of menus, the heating means can be turned on and off at a predetermined cycle to bake the food without burning, Since the amount of food is detected by performing a load amount determination in a state where the heating unit is turned on and off at a predetermined cycle based on a signal input from the temperature sensor, and the control content of the heating unit is adjusted according to the detection result, It is possible to bake teriyaki for the first time and pickled strawberries without burning, regardless of the amount of food.

According to a second aspect of the present invention, in addition to the first aspect, the control means detects an amount of food in a different temperature range for each of a plurality of menus based on a signal input from the temperature sensor. By doing so, in the case of a course where the amount of generated steam per cooked amount is relatively small, such as roasting saury and aji, the load amount is determined in a relatively wide temperature range based on the temperature detected by the temperature sensor, In addition to improving the accuracy of load determination, such as baking teriyaki or pickled soybean miso, in the case of a course with a relatively large amount of steam generated per amount of cooking, the course is based on the temperature detected by the temperature sensor. Heat load is determined in a relatively narrow temperature range, and the same level of load determination accuracy as when whole saury and horse mackerel are burned is secured, based on the result of the load determination at an earlier stage. Adjust the control content of the stage,
The food can be baked with less difficulty.

According to a third aspect of the present invention, in addition to the first aspect, the control means has a plurality of burn-in settings in an arbitrary menu, and the heating means has a different duty ratio for each of the plurality of burn-in settings. And the on-time of the heating means is increased or decreased in accordance with the selected degree of baking, by selecting the amount of the food based on the signal input from the temperature sensor, thereby selecting the amount of cooking from the start of heating. It is possible to bake with the optimal amount of heating to achieve the degree of baking, and to accurately determine the load amount even at different amounts of baking due to the degree of baking, adjust the control contents of the subsequent heating means, regardless of the amount of cooking. The food can be automatically baked according to the selected degree of baking.

According to a fourth aspect of the present invention, in addition to the first aspect, the control means corrects an energization rate to the heating means in accordance with the power supply voltage, and based on a signal inputted from the temperature sensor, the control means adjusts the duty ratio of the cooking object. By detecting the amount, the duty ratio of the heating means is increased or decreased according to the power supply voltage so that the integrated power value of the heating means becomes substantially the same, and a constant heating amount is applied to the food regardless of the power supply voltage. To provide stable heating,
Variations in the determination of the load amount due to the power supply voltage can be suppressed, and stable baking can be realized regardless of fluctuations in the amount of food or the power supply voltage.

[0014]

(Embodiment 1) Hereinafter, a first embodiment of the present invention will be described with reference to FIGS. FIG. 1 is a structural diagram of a heating cooker according to a first embodiment of the present invention, and FIG. 2 is a circuit configuration diagram thereof. The basic structure is the same as that of the conventional heating cooker. The characteristic configuration of the present embodiment is that the control means 23 includes a “raw / figured” course for baking raw fish such as saury and aji, a “sliced / dried” course for grilling salmon fillets and opening of aji, etc. There are three menus in a “Tsukeyaki” course for baking teriyaki, pickled soy sauce, etc., and an arbitrary menu is selected from the three menus based on a signal input from the input means 20. Then, the control unit 23 sets the energization rate to the upper heater 2 and the lower heater 3 according to the selected menu, and sets a temperature region in which the temperature of the temperature rise detected by the first temperature sensor 9 is measured. The cooking amount is determined by determining the amount of the food in the refrigerator 1 and determining the temperature control temperature, the heating time, and the energization rates to the upper heater 2 and the lower heater 3 according to the determination result.

The operation of determining the load of the cooking device having the above-described configuration will be described with reference to FIG. FIG. 3 is a diagram showing a load amount determination operation in the first embodiment. As shown in FIG. 3, the control unit 23 selects an arbitrary menu from the three menus based on a signal input from the input unit 20 and starts grilling the fish, and starts the photo triac PT 190 of the cooling fan control unit 19. To turn on the cooling fan 13,
The relay 180 is turned on and off to start energization of the upper heater 2 and the lower heater 3 at the energization rate Dx.

[0016]

[Table 1]

Then, as shown in FIG. 3, the control means 23 changes the temperature detected by the first temperature sensor 9 from θx1 to θx1.
The time Tx until x2 is measured. Table 1 shows θx1, θx2, and Dx in each menu.

[0018]

[Table 2]

[0019]

[Table 3]

When the measurement of Tx is completed, the control means 23 determines, for each menu, if Tx <threshold 1, determination 1; if threshold 1 ≦ Tx <threshold 2, determination 2; If value 2 ≦ Tx <threshold value 3, judgment 3; threshold value 3 ≦
If it is Tx, the determination 4 and the amount of the food are determined in four stages. According to the determinations 1 to 4, the temperature control temperature θ1, the heating time T1, and the energization rates D1 of the upper heater 2 and the lower heater 3 are determined.
To determine. In each menu, thresholds 1 to
Table 2 shows the threshold value 3 and Table 3 shows θ1, T1, and D1.

Then, as shown in FIG. 3, the control means 23 controls the power supply to the upper heater 2 and the lower heater 3 at the power supply rate D1 until the determined heating time T1 elapses, and the first temperature sensor 9 When the detected temperature ≥ θ1, the power supply to the upper heater 2 and the lower heater 3 is forcibly turned off to cook the food in the cooking chamber 1, and when the time T1 has elapsed, the control means 23 sets the upper heater 2 and lower heater 3
Is turned off, and the display means 21 and the sound means 22 are controlled to notify that the grilling of the fish has been completed.

Note that, in the duty ratios Dx and D1, the denominator indicates the on / off cycle, and the numerator indicates the on time within the on / off cycle. For example, in 12 s / 16 s, the energization control of the upper heater 2 and the lower heater 3 is performed when 12 s is turned on in a 16 s cycle. Also, 16s / 16s means continuous energization.

With the above-described configuration, when whole saury and horse mackerel are to be grilled, if the "raw / shakin-yaki" course is selected and cooking is started, the upper heater 2 and the lower heater 3 are energized by the duty ratio D.
Heating is started by the continuous energization of x = 16s / 16s, the load in the state where the food in the cooking chamber 1 is heated with high heat from the start of cooking and the upper heater 2 and the lower heater 3 are continuously energized. After that, the temperature adjustment temperature θ1, the power supply time T1, and the power supply rate D1 of the upper heater 2 and the lower heater 3 are adjusted, and a predetermined baking can be automatically realized regardless of the amount of the food.

In the case of baking teriyaki or pickled soybean paste, if the user selects the "tsukeyaki" course and starts heating, the upper heater 2 and the lower heater 3 are energized Dx = 12.
At s / 16s, the power is turned on and off to start energization, and the load in a state in which the cooking power in the cooking chamber 1 is heated without burning from the start of cooking without burning, and the upper heater 2 and the lower heater 3 are intermittently energized. After performing the amount determination, the temperature adjustment temperature θ1, the energizing time T1, and the energizing rate D1 of the upper heater 2 and the lower heater 3 are adjusted, and the predetermined baking is automatically performed without burning regardless of the amount of the food. Can be realized.

Further, as shown in Table 1, the temperature θx2 at which the time measurement for determining the load amount is completed is set to “raw / shakinaki”.
The course is high at 160 ° C and the “Tsukeki” course is 14
It is set as low as 0 ° C.

With the above-described configuration, in the case of the "raw / figured" course in which cooked food, such as raw fish, which is entirely covered with the epidermis and has a relatively small amount of steam generated, is started to be heated at the duty ratio Dx = 16s / 16s Since the elapsed time per unit temperature rise is short, by measuring the temperature rise time detected by the first temperature sensor 9 in a wide temperature range of 80 ° C. to 160 ° C. on the high temperature side, the load amount determination is performed. Accuracy can be improved. In addition, the reason why the temperature region is spread to the high temperature side is as follows.
The higher the temperature in the cooking cabinet 1 becomes, the more the cooking cabinet 1 depends on the amount of food.
This is because there is a large difference in the temperature rise time in the inside.

Further, in the case of the “Tsukeki-yaki” course in which a cooking product having a relatively large amount of steam, such as the first teriyaki, is started to be heated at the duty ratio Dx = 12 s / 16 s, the elapsed time per unit temperature rise is considered. Since it is long, even if the rise time of the temperature detected by the first temperature sensor 9 is measured in a relatively narrow temperature range of 80 ° C. to 140 ° C., as shown in Table 2, “raw / figured The determination accuracy equal to or higher than that of the course can be ensured, and the amount of the food can be determined at an early stage of 140 ° C., and the process proceeds to the next step, so that the food can be harder to scorch and can be baked quickly.

(Embodiment 2) Hereinafter, a second embodiment of the present invention will be described with reference to FIGS. First
In the embodiment, for example, if the control means 23 is "strong",
In the case where the upper heater 2 and the lower heater 3 are controlled at different duty ratios D1 in each of the three burn-in setting values of "medium" and "weak", the duty ratio Dx in the load amount determination is In order to prevent overcooking of the food, the duty ratio D1 of the "weak" setting, which is the lightest of the three baking settings, must be adopted to prevent overheating of the food, and the "strong" setting of the deep baking is used. When the setting is selected, there is a problem that it is not possible to cook with a high heating power at the time of determining the load amount and it takes time to cook.

The present invention solves the above problems,
The control means 23 sets “strong”,
It is provided with three levels of burn-in setting of "medium" and "weak", and selects an arbitrary setting from the three-step burn-in setting based on a signal input from the input means 20. , Θx1, θx2, Dx, and thresholds 1 to 3, θ1, T1, and D1 shown in the first embodiment, respectively.

[0030]

[Table 4]

Table 4 shows, for example, the duty ratio Dx and the threshold values 1 to 3 at the time of determining the load amount in each setting of the baking degree in the "Tsukeyaki" course.

[0032]

[Table 5]

Table 5 shows the temperature control temperature θ1, the heating time T1, and the duty ratio D1 based on the results of the load determination at each setting of the grilling in the “Tsukeyaki” course.

Now, the difference in the determination of the load amount according to the setting of the grilling in the "Tsukeyaki" course will be described in detail with reference to FIG. For example, when cooking is started with the “strong” setting, as shown in Table 4, the control unit 23 sets the duty ratio Dx =
At 15s / 16s, the upper heater 2 and the lower heater 3 are turned on / off. Then, the temperature detected by the first temperature sensor 9 is from θx1 (= 80 ° C.) to θx2 (= 1) shown in Table 1.
40.degree. C.) and the threshold value 1 to the threshold value 3 in the "strong" setting in Table 4 to determine the amount of the food to be determined 1 to 4. And "Strength" of Table 5
In the setting, the temperature control temperature θ1 (=
230 ° C.), the duty ratio D1 (= 15 s / 16 s), and the heating time T1 (= 8 min to 10 min).

Next, when cooking is started with the setting set to "weak", as shown in Table 4, the control means 23 sets the duty ratio D
At x = 12s / 16s, the upper heater 2 and the lower heater 3 are turned on / off. Then, the temperature detected by the first temperature sensor 9 is from θx1 (= 80 ° C.) to θx2 shown in Table 1.
(= 140 ° C.) and “weak” in Table 4
Based on the relationship between the threshold values 1 to 3 in the setting, the amount of the food is determined as determination 1 to determination 4. Then, in the “weak” setting of Table 5, based on this determination result, the temperature adjustment temperature θ
1 (= 190 ° C.), duty ratio D1 (= 12s / 16s),
And the heating time T1 (= 6 min to 8 min) are determined.

With the above-described configuration, it is possible to unify the duty ratios of the upper heater 2 and the lower heater 3 before and after the load determination in each burn setting, and to set each burn setting in each menu from the start of heating. Cooking can be performed with a heat power suitable for the cooking, and the amount of the food in the cooking cabinet 1 can be determined in accordance with the heat, and the food can be baked at a predetermined temperature regardless of the amount of the food.

(Embodiment 3) A third embodiment of the present invention will be described below with reference to FIGS. First
In the embodiment, when the voltage of the commercial power supply 16 fluctuates, the control unit 23 makes an erroneous load amount determination, and there is a problem that the grilled food becomes thin or burnt too much.

The present invention solves the above-mentioned problems, and
In the first embodiment shown in FIG. 1, a power supply voltage detecting means 24 for detecting the voltage of the commercial power supply 16 is newly provided, and the control means 23 detects the voltage of the commercial power supply 16 based on a signal input from the power supply voltage detecting means 24. Of the upper heater 2 and the lower heater 3 when the load fluctuation is detected and the load amount is determined,
And changing the threshold values 1 to 3.

[0039]

[Table 6]

More specifically, the power supply voltage detecting means 24
Outputs a voltage peak value of the commercial power supply 16 as an analog signal by resistance division. Then, the control unit 23 converts the analog signal input from the power supply voltage detection unit 24 into a digital signal by AD conversion, and based on the digital signal, sets the voltage fluctuation rate of the commercial power supply 16 to 107.5% or more and 102.5%.
% To less than 107.5%, 97.5% to 102.5%
The determination is made in five steps of less than 92.5% or more and less than 97.5% and less than 92.5%, and Dx and thresholds 1 to 3 are provided for each of the determinations. In addition, for example,
Table 6 shows the duty ratios Dx and the threshold values 1 to 3 at each voltage fluctuation level in the “Tsukeyaki” course.
The meaning of the duty ratio Dx is as defined in FIG. 3 in the first embodiment.

With the above configuration, the control means 23 adjusts the duty ratio Dx with respect to the voltage fluctuation of the commercial power supply 16, thereby stabilizing the heating amount irrespective of the fluctuation of the power supply voltage, and making the heating power dependent on the power supply voltage of the cooking. Characteristics, and variations in the load amount determination due to the power supply voltage can be suppressed.

In this embodiment, three menus and three burn-in settings are set. However, the number of menus or burn-in settings may be increased or decreased.

In all three menus, the temperature θx1 at which the load determination is started is set to 80 ° C.
Different values may be used for each menu.

Further, in each menu and burn-in setting, the duty ratio D1 is set to the same value irrespective of the determination result after the load amount determination. However, different values may be used in determination 1 to determination 4.

In the "slice / dry" course and the "tsukeyaki" course, the temperature control temperature θ1 is set to the same value irrespective of the judgment result after the load amount judgment.
May be different.

As a method of determining the load amount based on the temperature detected by the first temperature sensor 9, the time Tx required to increase the temperature from θx1 to θx2 is measured and determined. The same effect can be obtained in a configuration in which the rise value is measured and the load amount is determined, and the load amount can be determined even when the inside of the cooking cabinet 1 is in a high temperature state during continuous cooking or the like. Further, it is also possible to adopt a configuration in which the above-mentioned two load amount determination methods are switched according to the temperature detected by the temperature sensor 9 at the start of cooking. In this case, the same effect can be obtained.

The upper heater 2 and the lower heater 3 are energized on and off in conjunction with each other at the time of determining the load amount. However, the same effect can be obtained even when one of the upper heater 2 and the lower heater 3 is energized on and off. Can be obtained.

[0048]

As described above, according to the first to fourth aspects of the present invention, the amount of load is determined by controlling the power supply to the heating means at a power supply rate suitable for each grilled fish. Automatically and finely controls the thermal power according to the type of food and the amount of food,
We can bake fish deliciously.

[Brief description of the drawings]

FIG. 1 is a diagram illustrating a mechanism configuration of a heating cooker according to first to third embodiments of the present invention and a conventional configuration.

FIG. 2 is a circuit configuration diagram of a heating cooker according to the first and second embodiments of the present invention and a conventional configuration.

FIG. 3 is a diagram showing a load determination operation of the cooking device in the first to third embodiments of the present invention.

FIG. 4 is a circuit configuration diagram of a cooking device according to a third embodiment of the present invention.

FIG. 5 is a diagram showing a load amount determining operation of the cooking device in the conventional configuration.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cooking storage 2 Upper heater 3 Lower heater 4 Receiving tray 9 1st temperature sensor 16 Commercial power supply 20 Input means 23 Control means 24 Power supply voltage detection means

Claims (4)

[Claims] 1. A heating means for heating food in a cooking cabinet, a temperature sensor for detecting a temperature in the cooking cabinet, and a plurality of menus, wherein the plurality of menus have different duty ratios. Detecting the amount of the food based on a signal input from the temperature sensor in a state where electricity is supplied to the heating means,
A heating cooker comprising control means for controlling the heating means according to the amount of the food. 2. The cooking device according to claim 1, wherein the control means detects the amount of food in a different temperature range for each of the plurality of menus based on a signal input from the temperature sensor. 3. The control means has a plurality of baking settings in an arbitrary menu, and supplies current to the heating means at a different duty ratio for each of the plurality of baking settings, and based on a signal input from a temperature sensor, controls the cooking of the food. The heating cooker according to claim 1, wherein the amount is detected. 4. The cooking device according to claim 1, wherein the control means corrects the duty ratio of the heating means in accordance with the power supply voltage and detects the amount of the food based on a signal input from the temperature sensor. .