JP2002085265A - Heating cooker - Google Patents
Heating cookerInfo
- Publication number
- JP2002085265A JP2002085265A JP2000281892A JP2000281892A JP2002085265A JP 2002085265 A JP2002085265 A JP 2002085265A JP 2000281892 A JP2000281892 A JP 2000281892A JP 2000281892 A JP2000281892 A JP 2000281892A JP 2002085265 A JP2002085265 A JP 2002085265A
- Authority
- JP
- Japan
- Prior art keywords
- food
- amount
- heating
- temperature
- cooking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Control Of Resistance Heating (AREA)
- Induction Heating Cooking Devices (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、一般家庭において
使用される加熱調理器に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device used in ordinary households.
【0002】[0002]
【従来の技術】近年、誘導加熱の安全・清潔・高効率と
いった特徴が理解され、誘導加熱部にロースタ等のヒー
タ加熱部を備えた複合加熱調理器が家庭用コンロとて普
及しつつある。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.
【0003】以下に従来構成の加熱調理器について図1
および図2を用いて説明する。図1は従来構成における
加熱調理器の機構構成図である。図1において、1は調
理物を収容する調理庫、2は調理庫1内の調理物を上部
より加熱する上ヒータ、3は調理庫1内の調理物を下部
より加熱する下ヒータ、4は受け皿、5は焼き網、6は
取っ手、7はガラス窓、8はパッキンで、受け皿4〜パ
ッキン8で扉を構成する。なお、調理庫1内の空気の流
れは、調理庫1前部に位置する扉の下部より吸気し、調
理庫1後部より排気する構成としている。9は第1の温
度センサで調理庫1壁面から調理庫1内部に突出するよ
うに設置され、調理庫1内の温度を直接検知する。10
は第2の温度センサで受け皿4下部に位置する調理庫1
壁面に調理庫1外部から接触するように設置され、受け
皿4の温度を間接的に検知する。11は加熱コイルで数
十KHzの高周波電流が印加されて上部の負荷鍋と磁気
結合し、前記負荷鍋を誘導加熱する。12は高周波電源
回路、13は冷却ファンで高周波電源回路12等を冷却
する。14はホルダーケースで、高周波電源回路12を
保持する。15は遮熱板で、調理庫1が発する輻射熱の
上部への影響を遮断する。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.
【0004】また、図2は従来構成における加熱調理器
の回路構成図である。図2において、16は商用電源、
17は電源スイッチである。また、高周波電源回路12
は、整流器120、スイッチング素子121、インバー
タ回路122で構成され、スイッチング素子121をオ
ンオフさせ、インバータ回路122から加熱コイル11
へ高周波電流を供給する。18はヒータ制御手段で、ト
ランジスタQ180をオンにしてリレー180の励磁コ
イルに電流供給し接点をオンさせて、上ヒータ2および
下ヒータ3に商用電源16を通電する。19は冷却ファ
ン制御手段で、トランジスタQ190をオンにしてフォ
トトライアックPT190をオンさせ、冷却ファン13
に商用電源16を通電する。20は入力手段、21は表
示手段で視覚的に表示し報知する。22は音響手段で聴
覚的に報知する。23は前記の構成手段を統括的に制御
する制御手段で、入力手段20より入力する信号に基づ
き高周波電源回路12、上ヒータ2および下ヒータ3、
または冷却ファン13を駆動制御するとともに、表示手
段21を制御して高周波電源回路12、または上ヒータ
2および下ヒータ3への通電および未通電状態の表示を
行う。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.
【0005】また、制御手段23は、第1の温度センサ
9より入力する信号の上昇勾配に基づき検知する調理庫
1内の調理物の量に応じて上ヒータ2および下ヒータ3
への通電を制御する。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】以上のように構成された加熱調理器の負荷
量判定動作について、図5を用いて説明する。図5は従
来構成における負荷量判定動作を示す図である。図5に
示すように、制御手段23は入力手段20より入力する
信号に基づき調理を開始すると、上ヒータ2および下ヒ
ータ3を連続通電する。そして、制御手段23は、第1
の温度センサ9で検知する温度が80℃から140℃ま
でに経過する時間Txを計測し、Txに基づき調理庫1
内の焼き網5上に設置された調理物の量を判定し、調理
終了までの時間T1を決定する。そして、制御手段23
は,時間T1が経過するまで、上ヒータ2および下ヒー
タ3への通電を継続するとともに、第1の温度センサ9
で検知する温度≧240℃では上ヒータ2および下ヒー
タ3への通電を強制オフする。(このように、上ヒータ
2および下ヒータ3への通電を強制オフする温度を、以
後温調温度と称す)[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】[0007]
【発明が解決しようとする課題】しかしながら、上記の
従来構成では、ぶりの照り焼きやさわらみそ漬けのよう
な調理物を焼く場合は、上ヒータ2および下ヒータ3を
連続通電して負荷量判定を行うと調理物が焦げてうまく
調理できない。そこで、制御手段23が上ヒータ2およ
び下ヒータ3への通電率を低下させて負荷量判定を行う
ようにすると、さんまやあじのような調理物を丸ごと焼
く場合に、焼き上がりまでに比較的長い時間を要し、ま
た高火力でぱりっと焼き上げることができないという課
題があった。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.
【0008】本発明は、上記従来の課題を解決するもの
で、複数のメニューを備えて、選択されたメニューに適
した通電率にて上ヒータ2および下ヒータ3を通電制御
し負荷量判定を行うことを目的とする。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】[0009]
【課題を解決するための手段】上記課題を解決するため
に、本発明の加熱調理器は、複数のメニューを備えて、
前記複数のメニュー毎に異なる通電率にて加熱手段へ通
電した状態にて温度センサより入力する信号に基づき調
理物の量を検知し、調理物の量に応じた加熱手段の制御
を行う制御手段を備えたものである。これにより、選択
されたメニューに該当する調理に適した通電率にて加熱
手段を通電し、かつ前記通電率に応じた負荷量判定を行
って加熱手段の制御内容を調整することができる。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】[0010]
【発明の実施の形態】請求項1に記載の発明は、調理庫
内の調理物を加熱する加熱手段と、前記調理庫内の温度
を検知する温度センサと、複数のメニューを備えて、前
記複数のメニュー毎に異なる通電率にて前記加熱手段へ
通電した状態にて前記温度センサより入力する信号に基
づき前記調理物の量を検知し、前記調理物の量に応じた
前記加熱手段の制御を行う制御手段を備えたことによ
り、制御手段が、複数のメニューの中で、さんまやあじ
等の生魚を丸ごと焼くコースを選択した場合、調理開始
時から加熱手段を連続通電して調理物を高火力で焼くこ
とができるとともに、温度センサより入力する信号に基
づき加熱手段を連続通電した状態による負荷量判定を行
って調理物の量を検知し、前記検知結果に応じて加熱手
段の制御内容である温調温度、通電時間、または通電率
を調整するので、生魚を調理物の量に関わらずぱりっと
焼き上げることができる。 また、制御手段が、複数の
メニューの中で、ぶりの照り焼きやさわらみそ漬けを焼
くコースを選択した場合、加熱手段を所定周期でオンオ
フさせて調理物を焦がすことなく焼くことができるとと
もに、温度センサより入力する信号に基づき加熱手段を
所定周期でオンオフさせた状態による負荷量判定を行っ
て調理物の量を検知し、前記検知結果に応じて加熱手段
の前記制御内容を調整するので、ぶりの照り焼きやさわ
らみそ漬けを調理物の量に関わらず焦がさずにうまく焼
き上げることができる。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.
【0011】請求項2に記載の発明は、請求項1に加え
て、制御手段は、温度センサより入力する信号に基づ
き、複数のメニュー毎に異なる温度領域にて調理物の量
を検知する構成とすることにより、さんまやあじを丸ご
と焼くような、調理物量当たりの発生蒸気量が比較的少
ないコースの場合は、温度センサで検知する温度に基づ
き比較的広い温度領域で負荷量判定して、負荷量判定の
精度を向上することができるとともに、ぶりの照り焼き
やさわらみそ漬けを焼くような、調理物量当たりの発生
蒸気量が比較的多いコースの場合は、温度センサで検知
する温度に基づき比較的狭い温度領域で負荷量判定し
て、前記のさんまやあじを丸ごと焼くときと同レベルの
負荷量判定精度を確保しつつ、より早い段階で負荷量判
定の結果に基づき加熱手段の前記制御内容を調整して、
調理物をより焦げにくく焼き上げることができる。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.
【0012】請求項3に記載の発明は、請求項1に加え
て、制御手段は、任意のメニューにおいて複数の焼き加
減設定を備え、前記複数の焼き加減設定毎に異なる通電
率にて加熱手段へ通電し前記温度センサより入力する信
号に基づき調理物の量を検知する構成とすることによ
り、選択された焼き加減に応じて加熱手段のオン時間を
増減させて、加熱開始時から選択された焼き加減を実現
する最適な加熱量で焼くことができるとともに、焼き加
減により異なる加熱量においても正確に負荷量判定を行
って以後の加熱手段の前記制御内容を調整し、調理物の
量に関わらず選択された焼き加減にて調理物を自動で焼
き上げることができる。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.
【0013】請求項4に記載の発明は、請求項1に加え
て、制御手段は、電源電圧に対応して加熱手段への通電
率を補正し前記温度センサより入力する信号に基づき調
理物の量を検知する構成とすることにより、加熱手段の
積算電力値がほぼ同一になるように電源電圧に応じて加
熱手段の通電率を増減させ、電源電圧に関わらず一定の
加熱量を調理物へ与えて安定した加熱を行うとともに、
電源電圧による負荷量判定のばらつきを抑えて、調理物
の量や電源電圧の変動に関わらず安定した焼き上がりを
実現することができる。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】[0014]
【実施例】(実施例1)以下本発明の第1の実施例につ
いて、図1および図2を参照しながら説明する。図1は
本発明の第1の実施例における加熱調理器の機構構成
図、図2はその回路構成図であり、基本的な構成は従来
構成にて示した加熱調理器と同一である。本実施例の特
徴的構成は、制御手段23は、さんまやあじ等の生魚を
丸ごと焼く「生・姿焼き」コース、鮭の切り身やあじの
開き等を焼く「切身/干物」コース、ぶりの照り焼きや
さわらみそ漬け等を焼く「つけ焼き」コースの3つのメ
ニューを備え、入力手段20より入力する信号に基づき
前記3つのメニューから任意のメニューを選択する。そ
して、制御手段23は、選択されたメニューに応じて上
ヒータ2および下ヒータ3への通電率、および第1の温
度センサ9で検知する温度上昇の時間計測を行う温度領
域を設定して調理庫1内にある調理物の量を判定し、こ
の判定結果に応じて、以後の温調温度、加熱時間、上ヒ
ータ2および下ヒータ3への通電率を決定し調理を行う
ことである。(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.
【0015】以上のように構成された加熱調理器の負荷
量判定動作について、図3を用いて説明する。図3は第
1の実施例における負荷量判定動作を示す図である。図
3に示すように、制御手段23は、入力手段20より入
力する信号に基づき前記3つのメニューから任意のメニ
ューを選択して魚焼き調理を開始すると、冷却ファン制
御手段19のフォトトライアックPT190をオンして
冷却ファン13を駆動するとともに、ヒータ制御手段1
8のリレー180をオンオフ制御して通電率Dxにて上
ヒータ2および下ヒータ3への通電を開始する。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】[0016]
【表1】 [Table 1]
【0017】そして、制御手段23は、図3に示すよう
に、第1の温度センサ9で検知する温度がθx1からθ
x2になるまでの時間Txを計測する。なお、各メニュ
ーにおける、θx1、θx2、およびDxを表1に示
す。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】[0018]
【表2】 [Table 2]
【0019】[0019]
【表3】 [Table 3]
【0020】そして、制御手段23は、Txを計測完了
すると、各メニュー毎に、Tx<しきい値1ならば判定
1、しきい値1≦Tx<しきい値2ならば判定2、しき
い値2≦Tx<しきい値3ならば判定3、しきい値3≦
Txならば判定4と、調理物の量を4段階で判定し、前
記の判定1〜判定4に応じて、温調温度θ1、加熱時間
T1、および上ヒータ2および下ヒータ3の通電率D1
を決定する。なお、各メニューにおける、しきい値1〜
しきい値3を表2に、θ1、T1、D1を表3に示す。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.
【0021】そして、制御手段23は、図3に示すよう
に、決定した加熱時間T1が経過するまで通電率D1に
て上ヒータ2および下ヒータ3へ通電制御するととも
に、第1の温度センサ9で検知する温度≧θ1になる
と、上ヒータ2および下ヒータ3への通電を強制的にオ
フして調理庫1内の調理物を加熱調理し、時間T1が経
過すると、制御手段23は上ヒータ2および下ヒータ3
への通電をオフするとともに、表示手段21および音響
手段22を制御して魚焼き調理が完了したことを報知す
る。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.
【0022】なお、通電率DxおよびD1において、分
母はオンオフ周期を示し、分子は前記オンオフ周期内で
のオン時間を示している。例えば、12s/16sで
は、16s周期の12sオンにて上ヒータ2および下ヒ
ータ3を通電制御する。また、16s/16sは連続通
電を意味する。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.
【0023】以上のような構成により、さんまやあじを
丸ごと焼く場合、「生・姿焼き」コースを選択して調理
を開始すれば、上ヒータ2および下ヒータ3を通電率D
x=16s/16sの連続通電にて加熱開始し、調理開
始時から高火力で調理庫1内の調理物を加熱し、かつ上
ヒータ2および下ヒータ3を連続通電した状態での負荷
量判定を行って以後の上ヒータ2および下ヒータ3の温
調温度θ1、通電時間T1、および通電率D1を調整
し、調理物の量に関わらず所定の焼き上がりを自動で実
現することができる。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.
【0024】また、ぶりの照り焼きやさわらみそ漬けを
焼く場合、「つけ焼き」コースを選択して加熱を開始す
れば、上ヒータ2および下ヒータ3を通電率Dx=12
s/16sにてオンオフさせて通電開始し、調理開始時
から火力を抑えて調理庫1内の調理物を焦がすことなく
加熱し、かつ上ヒータ2および下ヒータ3を断続通電し
た状態での負荷量判定を行って以後の上ヒータ2および
下ヒータ3の温調温度θ1、通電時間T1、および通電
率D1を調整し、調理物の量に関わらず、焦がさずに自
動で所定の焼き上がりを実現することができる。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.
【0025】また、表1に示すように、負荷量判定のた
めの時間計測を終了する温度θx2を、「生・姿焼き」
コースは160℃と高めに、「つけ焼き」コースは14
0℃と低めに設定している。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.
【0026】以上のような構成により、生魚のような全
体が表皮で覆われ蒸気発生量が比較的少ない調理物を通
電率Dx=16s/16sで加熱開始する「生・姿焼
き」コースの場合は、単位温度上昇当たりの経過時間が
短いので、80℃〜160℃と高温側に広い温度領域に
て第1の温度センサ9で検知する温度の上昇時間を計測
することにより、負荷量判定の精度を向上することがで
きる。なお、前記温度領域を高温側に広めているのは、
調理庫1内が高温になるほど調理物の量による調理庫1
内の昇温時間の差が大きく出るためである。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.
【0027】また、ぶりの照り焼きのような蒸気発生量
が比較的多い調理物を通電率Dx=12s/16sで加
熱開始する「つけ焼き」コースの場合は、単位温度上昇
当たりの経過時間が長いので、80℃〜140℃と比較
的狭い温度領域にて第1の温度センサ9で検知する温度
の上昇時間を計測しても、負荷量判定において表2に示
すように「生・姿焼き」コースと同等以上の判定精度を
確保でき、かつ140℃と早い段階で調理物の量を判定
して次工程に移行し調理物を更に焦げにくくして素早く
焼き上げることができる。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.
【0028】(実施例2)以下本発明の第2の実施例に
ついて、図1および図2を参照しながら説明する。第1
の実施例において、例えば、制御手段23が「強」、
「中」、「弱」の3段階の焼き加減設定を備えて、各焼
き加減設定で異なる通電率D1にて上ヒータ2および下
ヒータ3を制御する場合、負荷量判定の通電率Dxに
は、調理物の焼けすぎを防ぐために前記3つの焼き加減
設定の中で最も薄めの焼き加減である「弱」設定の通電
率D1を採用しなければならず、濃いめの焼き加減であ
る「強」設定を選択したときは負荷量判定時に高火力で
調理できず調理に時間を要してしまうという課題があ
る。(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.
【0029】本発明は上記課題を解決するものであり、
制御手段23が、前記3つのメニュー毎に、「強」、
「中」、「弱」の3段階の焼き加減設定を備えて、入力
手段20より入力する信号に基づき前記3段階の焼き加
減設定の中から任意の設定を選択し、各焼き加減設定毎
に、実施例1で示したθx1、θx2、Dx、しきい値
1〜しきい値3、θ1、T1、D1をそれぞれ備えたこ
とである。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】[0030]
【表4】 [Table 4]
【0031】なお、例えば「つけ焼き」コースにおける
各焼き加減設定での負荷量判定時の通電率Dx、および
しきい値1〜しきい値3を表4に示す。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】[0032]
【表5】 [Table 5]
【0033】また、「つけ焼き」コースにおける各焼き
加減設定での負荷量判定結果に基づく温調温度θ1、加
熱時間T1、および通電率D1を表5に示す。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.
【0034】さて、「つけ焼き」コースの焼き加減設定
による負荷量判定の違いについて、図3を参照して詳し
く説明する。例えば、「強」設定にて調理を開始する
と、表4に示すように、制御手段23は、通電率Dx=
15s/16sにて上ヒータ2および下ヒータ3をオン
オフ制御する。そして、第1の温度センサ9で検知する
温度が表1で示したθx1(=80℃)〜θx2(=1
40℃)までに経過する時間Txと表4の「強」設定に
おけるしきい値1〜しきい値3との関係により調理物の
量を判定1〜判定4に判定する。そして、表5の「強」
設定において、この判定結果に基づき温調温度θ1(=
230℃)、通電率D1(=15s/16s)、および
加熱時間T1(=8min〜10min)を決定する。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).
【0035】また、今度は、「弱」設定にて調理を開始
すると、表4に示すように、制御手段23は、通電率D
x=12s/16sにて上ヒータ2および下ヒータ3を
オンオフ制御する。そして、第1の温度センサ9で検知
する温度が表1で示したθx1(=80℃)〜θx2
(=140℃)までに経過する時間Txと表4の「弱」
設定におけるしきい値1〜しきい値3との関係により調
理物の量を判定1〜判定4に判定する。そして、表5の
「弱」設定において、この判定結果に基づき温調温度θ
1(=190℃)、通電率D1(=12s/16s)、
および加熱時間T1(=6min〜8min)を決定す
る。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.
【0036】以上のような構成により、各焼き加減設定
において、負荷量判定前後で上ヒータ2および下ヒータ
3の通電率を統一することが可能となり、加熱開始時よ
り各メニューの各焼き加減設定に適した火力で調理を行
い、かつ前記火力に応じて調理庫1内の調理物の量を判
定し、調理物の量に関わらず所定の焼き加減で調理物を
焼き上げることができる。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.
【0037】(実施例3)以下本発明の第3の実施例に
ついて、図1および図4を参照しながら説明する。第1
の実施例において、商用電源16が電圧変動すると、制
御手段23は誤った負荷量判定を行ってしまい、調理物
の焼きが薄くなったり、または焦げすぎたりしてしまう
という課題がある。(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.
【0038】本発明は上記課題を解決するものであり、
図1に示す第1の実施例に対して、商用電源16の電圧
を検知する電源電圧検知手段24を新たに設けて、制御
手段23が電源電圧検知手段24より入力する信号に基
づき商用電源16の電圧変動を検知し、負荷量判定を行
うときの、上ヒータ2および下ヒータ3の通電率Dx、
およびしきい値1〜しきい値3を変更することである。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】[0039]
【表6】 [Table 6]
【0040】詳細に説明すると、電源電圧検知手段24
は、商用電源16の電圧ピーク値を抵抗分圧しアナログ
信号として出力する。そして、制御手段23は、電源電
圧検知手段24より入力するアナログ信号をAD変換し
てデジタル信号とし、前記デジタル信号に基づき商用電
源16の電圧変動率を、107.5%以上、102.5
%以上107.5%未満、97.5%以上102.5%
未満、92.5%以上97.5%未満、92.5%未満
の5段階にて判定し、それぞれについてDx、およびし
きい値1〜しきい値3を備えている。なお、例えば、
「つけ焼き」コースにおける各電圧変動レベルでの通電
率Dx、およびしきい値1〜しきい値3を表6に示す。
また、通電率Dxの意味については、第1の実施例にて
図3ですでに定義している通りである。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.
【0041】以上のような構成により、制御手段23が
商用電源16の電圧変動に対し通電率Dxを調整するこ
とにより、電源電圧の変動によらず加熱量を安定させて
加熱調理の電源電圧依存性を抑えるとともに、負荷量判
定の電源電圧によるばらつきを抑えることができる。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.
【0042】なお、本実施例において、メニューを3メ
ニュー、焼き加減設定を3設定としているが、メニュー
または焼き加減設定の数を増減させても差し支えない。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.
【0043】また、3つのメニューの全てにおいて、負
荷量判定を開始する温度θx1=80℃としているが、
各メニュー毎に異なる値としても差し支えない。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.
【0044】また、各メニュー、焼き加減設定におい
て、負荷量判定後の判定結果によらず通電率D1を同じ
値としているが、判定1〜判定4で異なる値としても差
し支えない。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.
【0045】また、「切身/干物」コースおよび「つけ
焼き」コースにおいて、負荷量判定後の判定結果によら
ず温調温度θ1を同じ値としているが、判定1〜判定4
で異なる値としても差し支えない。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.
【0046】また、第1の温度センサ9で検知する温度
に基づく負荷量判定の方法として、θx1からθx2ま
で温度上昇するのに要する時間Txを計測し判定してい
るが、所定時間当たりの温度上昇値を測定し負荷量判定
を行う構成においても同様の効果を得ることができると
ともに、連続調理時等で調理庫1内が高温状態のときに
も負荷量判定が行える。また、調理開始時の温度センサ
9で検知する温度により前記2通りの負荷量判定方法を
切り換える構成とすることも可能であり、この場合にも
同様の効果を得ることができる。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.
【0047】また、負荷量判定時に、上ヒータ2および
下ヒータ3を連動して通電オンオフさせているが、上ヒ
ータ2または下ヒータ3の何れか一方を通電オンオフさ
せた構成においても同様の効果を得ることができる。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】[0048]
【発明の効果】以上のように、請求項1〜4に記載の発
明によれば、各々の魚焼き調理毎に適した通電率にて加
熱手段を通電制御して負荷量判定を行い、調理の種類や
調理物の量に応じて自動できめ細かな火力制御を行い、
おいしく魚を焼き上げることができる。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.
【図1】本発明の第1〜3の実施例、および従来構成に
おける加熱調理器の機構構成図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.
【図2】本発明の第1〜2の実施例、および従来構成に
おける加熱調理器の回路構成図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.
【図3】本発明の第1〜3の実施例における加熱調理器
の負荷量判定動作を示す図FIG. 3 is a diagram showing a load determination operation of the cooking device in the first to third embodiments of the present invention.
【図4】本発明の第3の実施例における加熱調理器の回
路構成図FIG. 4 is a circuit configuration diagram of a cooking device according to a third embodiment of the present invention.
【図5】従来構成における加熱調理器の負荷量判定動作
を示す図FIG. 5 is a diagram showing a load amount determining operation of the cooking device in the conventional configuration.
1 調理庫 2 上ヒータ 3 下ヒータ 4 受け皿 9 第1の温度センサ 16 商用電源 20 入力手段 23 制御手段 24 電源電圧検知手段 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)
と、前記調理庫内の温度を検知する温度センサと、複数
のメニューを備えて、前記複数のメニュー毎に異なる通
電率にて前記加熱手段へ通電した状態にて前記温度セン
サより入力する信号に基づき前記調理物の量を検知し、
前記調理物の量に応じた前記加熱手段の制御を行う制御
手段を備えた加熱調理器。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.
号に基づき、複数のメニュー毎に異なる温度領域にて調
理物の量を検知する構成とした請求項1記載の加熱調理
器。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.
数の焼き加減設定を備え、前記複数の焼き加減設定毎に
異なる通電率にて加熱手段へ通電し温度センサより入力
する信号に基づき調理物の量を検知する構成とした請求
項1記載の加熱調理器。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.
段への通電率を補正し温度センサより入力する信号に基
づき調理物の量を検知する構成とした請求項1記載の加
熱調理器。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. .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2000281892A JP2002085265A (en) | 2000-09-18 | 2000-09-18 | Heating cooker |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2000281892A JP2002085265A (en) | 2000-09-18 | 2000-09-18 | Heating cooker |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2002085265A true JP2002085265A (en) | 2002-03-26 |
Family
ID=18766484
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2000281892A Pending JP2002085265A (en) | 2000-09-18 | 2000-09-18 | Heating cooker |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2002085265A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008032277A (en) * | 2006-07-27 | 2008-02-14 | Matsushita Electric Ind Co Ltd | Heating cooker and its program |
JP2013215420A (en) * | 2012-04-10 | 2013-10-24 | Panasonic Corp | Cooker |
-
2000
- 2000-09-18 JP JP2000281892A patent/JP2002085265A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008032277A (en) * | 2006-07-27 | 2008-02-14 | Matsushita Electric Ind Co Ltd | Heating cooker and its program |
JP2013215420A (en) * | 2012-04-10 | 2013-10-24 | Panasonic Corp | Cooker |
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