JP2002102062A - Heating and heat-retaining unit for selling stewed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To correctly detect in-pot temperature even when stock is boiled over from a pot during usage. SOLUTION: Equal to or more than two heat sensing parts 14 of temperature detecting means 12A and 12B are arranged in projection parts 10A and 10B. Even when the pot is deformed so as to form a gap between one heat sensing part 14 and the pot 1, the other heat sensing part 14 is abutted on the pot 1. Then temperature is surely controlled by detection temperature from the heat sensing part 14 in abutment on the pot 1.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating and preserving device for selling oden which is mainly installed in a convenience store (hereinafter referred to as CVS).

[0002]

Generally, there is known a heating and preserving device for selling oden for heating and preserving oden which has been cooked by CVS or the like. FIG. 12 shows a conventional heating and warming device for selling oden. In FIG. 12, reference numeral 101 denotes a box-shaped pedestal, 102 denotes a pot as a bottomed cylindrical container, and the pedestal 101
On the upper surface, a top plate 103 and a hot plate 105 in which a sheath heater 104 serving as a heating means is embedded are provided, respectively. The pan 102 is placed on the upper surface of a substantially flat hot plate 105, and the pan 102
With the heat conduction to the pot 102, the pot 102 and thus the object to be cooked in the pot 102 are heated. On the other hand, reference numeral 106 denotes temperature detecting means for detecting the temperature of the pan 102, and a heat-sensitive portion 107, which is located behind the upper surface of the gantry 101 and is in contact with the bottom of the pan 102, is provided to be vertically movable. A control board 109 is provided inside the gantry 101, and an operation panel 110 for performing operations and displaying is provided on the front side of the gantry 101. Reference numeral 111 denotes a handle provided on the upper side of the pot 101.

[0003] Then, the oden ingredients and soup are put into water in a stainless steel pan 102, and the pan 102 is heated by placing the pan 102 on the upper surface of an aluminum hot plate 105 into which a sheath heater 104 is cast. The temperature in the pot 102 is monitored by the temperature detecting means 106 in contact with a part of the bottom surface of the pot 102, and after the inside of the pot 102 is heated to 90 to 95 ° C. and the cooked food is boiled, the cooked food is heated to a predetermined temperature. At a temperature of about 80 ° C.

[0004] However, in the heating and warming device for selling oden having the above configuration, a heating plate 105 in which a sheathed heater 104 is embedded is heated.
Since the pot 102 is heated by the heat conduction from the hot plate 105 to the pot 102 (heater method), the thermal efficiency depends on the contact state between the hot plate 105 and the pot 102, and the contact surface of the pot 102 with the hot plate 105 in particular. High dimensional accuracy is required. In addition, the pot 102 may be deformed or stained with use, or the pot 102 and the hot plate 105
When the foreign matter is caught between the hot plate 105 and the hot plate 105, not only does the thermal efficiency of the pot 102 extremely decrease, but also the temperature of the hot plate 105 rises abnormally, causing disconnection of the sheathed heater 104 and deformation of the hot plate 105.

Further, the heat sensitive portion 107 of the temperature detecting means 106 is exposed from the upper surface of the gantry 101 so as to contact the bottom surface of the pot 102 with a constant pressure and accurately detect the temperature of the food in the pot 102. Is constantly urged upward, so that the broth spilled from the pot 102 reaches the heat-sensitive part 107, which is a movable part, and evaporates and solidifies there, causing the heat-sensitive part 107 to malfunction and cause the pot 102 to malfunction.
There has been a concern that the inside temperature cannot be accurately detected.

An object of the present invention is to solve the above-mentioned problems, and an object of the present invention is to provide a heating and warming device for selling oden that can accurately detect the temperature in a container even if boiling juice spills from the container during use. And

[0007]

According to the first aspect of the present invention, the temperature detector comprises a heat-sensitive portion for detecting heat from the container, and the heat-sensitive portion for mounting the container. Because it is provided on the protrusion that protrudes from the upper surface of the member,
Even if the broth spills from the container with the container placed on the member,
Boiled juice flowing down on the upper surface of this member does not climb over the protrusion and adhere to the contact portion between the heat-sensitive portion and the container, and good temperature detection can be maintained. Furthermore, the heat sensing part of the temperature detecting means is provided at two or more protrusions, and even if the container is deformed and a gap is generated between one heat sensing part and the container,
Since the heat-sensitive portion at another location is in contact with the container, the temperature can be reliably controlled based on the temperature detected from the heat-sensitive portion in contact with the container.

[0008] According to the heating and warming device for oden sales according to the second aspect of the present invention, since the heat-sensitive portions of the temperature detecting means are provided at two or more locations of the protrusion, one of the temperature detecting means is deformed by the container. Even if there is a gap between the heat sensitive part and the container, and the temperature data is lower than the actual temperature of the container, as long as the heat sensitive part of the other temperature detecting means is in contact with the container, this temperature detecting means High temperature data is obtained by accurately detecting the temperature of the container. Focusing on this point, if the temperature of the container is controlled based on the highest temperature data detected by the plurality of temperature detecting means, accurate temperature detection of the container can be always performed even if the container is deformed.

According to the third aspect of the present invention, since the heat-sensing part is fixed and does not move, even if the broth spills out of the container and reaches the vicinity of the protrusion of the member, it is movable. It is possible to prevent the conventional problem that the boiling liquid enters through the gap between the heat-sensitive part and the member and solidifies, and a temperature detection defect due to a malfunction of the heat-sensitive part in the vertical direction occurs.

According to the fourth aspect of the present invention, since the heat-sensitive part is integrally formed with the member, the heat-sensitive part can be integrated with the protrusion, thereby reducing the number of parts. The same performance can be exhibited while being inexpensive.

[0011] According to the heating and warming device for selling oden according to the fifth aspect of the present invention, since the heat-sensitive portion is provided at the two adjacent projections, the container is temporarily deformed and rattles during mounting. Occurs, the container always contacts the heat-sensitive part of at least one of the temperature detecting means. Therefore, it is possible to always perform good temperature detection from the heat-sensitive portion in contact with the container.

[0012]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view showing an embodiment of a heating and warming device for selling oden according to the present invention.

In FIG. 1, which shows an overall cross-sectional view of a heating and warming device for selling oden, reference numeral 1 denotes a bottomed cylindrical container pot for storing a food to be cooked such as an oden ingredient and soup stock.
The pot 1 is made of a magnetic metal material such as a ferritic stainless steel having good electromagnetic characteristics and improved corrosion resistance. The shape of the pan 1 is quadrangular (rectangular).
It has a material thickness of about 5 to 1.5 mm, and has an opening 2 on the upper surface. Reference numeral 3 denotes a flange-shaped handle provided on the upper side of the pot 1.

Reference numeral 6 denotes a box-shaped pedestal serving as an outer shell of the main body, and 7 denotes an electromagnetic induction coil corresponding to induction heating means for generating magnetic flux. The electromagnetic induction coil 7 is made of a heat-resistant resin provided on the upper surface of the pedestal 6. Is supported by the coil base 8. Also, 9
Is a top plate made of a heat-resistant resin corresponding to a mounting member provided so as to cover the outer peripheral upper side of the gantry 6.
The coil base 8 is attached to a lower surface of the coil base 8. The top plate 9 forms the upper surface of the outer shell of the main body, and is provided with a plurality of protrusions 10 on which the pot 1 is placed so as to protrude upward. Further, reference numeral 11 denotes a ferrite core disposed below the electromagnetic induction coil 7, which adjusts the magnetic flux generated from the electromagnetic induction coil 7 and effectively transmits the magnetic flux to the pan 1.

Numeral 12 denotes a plurality of protrusions which contact the bottom of the pan 1
One of the ten, a temperature detecting means for detecting the temperature of the pot 1. The temperature detecting means 12 is connected to the top plate 9 by a screw 13.
The heat-sensitive part 14 fixed so that it cannot move
The temperature sensor unit 15 is provided on the lower surface of 14 and a spring 16 for elastically pressing the temperature sensor unit 15 toward the heat-sensitive unit 14. At least two or more are provided so as to contact the bottom surface of the pan 1. . The heat sensing portion 14 senses heat from the pan 1 and efficiently transmits the heat to the temperature sensor portion 15, and is made of, for example, aluminum having good heat conductivity.
The temperature sensor section 15 converts the temperature detected by the pan 1 into an electric signal. The heat sensing portion 14 is not pressed against the pot 1 by an elastic member such as a spring as in the related art, and is formed in a cap shape so as to cover the concave portion 17 of the top plate 9. Further, a gap between the heat-sensitive portion 14 and the concave portion 17 is filled with a sealing material (not shown), so that the broth or the like does not reliably enter the inside of the gantry 6.

FIGS. 2 and 3 are front views showing the state in which the pot 1 is removed. In each of these drawings, the induction heating coil 7 is spirally arranged when the top plate 9 is viewed from above. 2, in the center of the induction heating coil 7 and the projections 10A and 10B near the outer periphery of the induction heating coil 7, the heat-sensitive portions of the temperature detecting means 12A and 12B are attached.
14 are provided respectively. These temperature detecting means 12
The reason why A and 12B are arranged near the induction heating coil 7 is as follows.
This is for surely detecting the empty cooking of the pot 1 described later.
In FIG. 2, the projections 10A and 10B and the other projections 10C and 10D at both corners of the top plate 9 are formed so as to project at the same height, and the pot 1 is placed on these projections 10A to 10D. It is configured to be placed. In addition, the projections 10A to 10D on the top plate 9
There are provided other dummy projections 19A to 19C having a lower projecting height than that of the first embodiment. This is mainly due to design considerations. When the top plate 9 is viewed from above, the projections 10A to 10D and the dummy projections are provided. The projections 19A to 19C are arranged so as to be symmetrical. The protrusion height of the dummy protrusions 19A to 19C is
It is preferable that the height is about 1 mm lower than the protrusion height of A to 10D. In this way, when the pot 1 is deformed to some extent, the bottom of the pot 1 comes into contact with the dummy projections 19A to 19C, and the pot 1 can be stably placed.

As described above, in FIG. 2, the temperature detecting means 12A,
12B is provided in two places next to each other.
When the pan is deformed and rattling occurs at the time of placing, the pot 1 is supported by abutting on any of the protrusions 10A, 10C, and 10D or the protrusions 10B, 10C, and 10D arranged in a triangular shape. And a heat-sensitive part of at least one temperature detecting means 12A, 12B.
It always comes in contact with 14.

On the other hand, in the embodiment shown in FIG. 3, the projections 10A to 10D are provided at the four corners of the top plate 9, and two of the projections 10A and 10B on one side of the top plate 9 are provided with temperature detecting means. 12A and 12B heat-sensitive sections 14 are provided, respectively. In this way, so as not to be diagonal to pan 1,
In other words, two or more adjacent protrusions 10A,
If the temperature detecting means 12A and 12B are arranged on 10B, the pot 1
When the pan is deformed and rattling occurs at the time of placing, the pot 1 is supported by abutting on any of the protrusions 10A, 10C, and 10D or the protrusions 10B, 10C, and 10D arranged in a triangular shape. And a heat-sensitive part of at least one temperature detecting means 12A, 12B.
14 can always be abutted.

Returning to FIG. 1 again, an IH (induction heating) control circuit 21 for controlling a high-frequency current supplied to the electromagnetic induction coil 7 and the IH control circuit 21 are provided inside the gantry 6. A radiator 22 for cooling a control element as a heat-generating component to be heated and a cooling fan 23 for releasing heat released from the radiator 22 to the outside of the gantry 6 are provided. Also,
An operation panel for operation and display is provided on the front side of the gantry 6.
24 are provided. When a high-frequency current is supplied from the IH control circuit 21 to the electromagnetic induction coil 7, an alternating magnetic field is generated in the electromagnetic induction coil 7, and an eddy current is generated in the pot 1 placed in the magnetic field. Then, the eddy current is converted into Joule heat, so that the pot 1 generates heat and heats the pot 1 and thus the object to be cooked. At this time, the IH control circuit 21 executes the steps of stewing and heat keeping by a built-in program sequence, and is configured to automatically shift to the heat keeping when the oden stew is completed.

Next, the configuration of the operation panel 24 will be described in more detail with reference to FIG. 4. The operation panel 24 includes a power switch 25 for turning on or off commercial power supplied from an outlet (not shown), It has an LCD display section 26 for displaying the temperature of the pot 1 detected by the temperature detecting means 12A and 12B or displaying an error state, and a lamp display section 27 for lighting and displaying a process under control. The operation panel 24
A display operation board 28 (see FIG. 1) on which these components are mounted by soldering is provided.

Next, the operation of the above configuration will be described with reference to the graph of FIG. In FIG. 5,
The upper row shows the temperature of the pan 1, and below it the induction heating coil 7
(IH input) state, that is, the timing of power cut-off. Further, the table below shows which temperature detection means 12A and 12B were used as the temperature data in the IH control circuit 21 as the control means at each of the timings a to j from the stewing process to the warming process. It shows.

Put the oden ingredients and soup in the water in the pan 1,
When the commercial power is turned on by pressing the power switch 25 after the pan 1 is placed on the gantry 6, the initial temperature in the pan 1 is detected as a previous process. This is for detecting the next empty cooking of the pot 1 without error, and while the induction heating coil 7 is kept off for a certain period of time (for example, 30 seconds), the temperature change of the pot 1 during that time is detected by the temperature detecting means 12A and 12B. Monitor based on the detected temperature. If the temperature change of the pot 1 at this time, that is, the detected temperature of the temperature detecting means 12A, 12B exceeds a predetermined value, it is determined that hot water has been put into the pot 1, and the next empty cooking detection is performed. By omitting, the stew process described below is started.

On the other hand, when the temperature change of the pot 1 is within a predetermined value, it is determined that the cooking object having substantially the same temperature as the normal temperature has been put into the pot 1 or that nothing is contained therein. In order to specify, the cooking of the pot 1 is detected. This means that the induction heating coil 7 is turned on for a predetermined time (for example, 15 seconds), and the temperature change of the pot 1 during that time is detected by the temperature detecting means 12.
Monitoring is performed based on the detected temperatures of A and 12B. If the object to be cooked is in the pot 1, the temperature of the pot 1 does not rise so much, but when the pot 1 is empty, the temperature of the pot 1 rises rapidly.
Therefore, if the temperature detected by the temperature detecting means 12A, 12B rises above a predetermined value, it is determined that the pan 1 is empty, an error is displayed on the LCD display unit 26, and the subsequent cooking process is performed. And prohibit the transition to the warming process.

When detecting the empty cooking of the pot 1, the temperature detecting means 12 is placed near the induction heating coil 7 as shown in FIG.
A and 12B are preferably arranged. If you do this,
When the induction heating coil 7 is turned on, the induction heating coil 7
Since the heat starts from the bottom of the pan 1 facing the heat, the heat is quickly transmitted to the heat-sensitive portions 14 of the temperature detecting means 12A and 12B in the vicinity thereof, and the rise in the temperature of the pan 1 can be accurately detected.
In particular, the temperature detection means 12A at the center of the induction heating coil 7
The heat-sensing portion 14 transmits heat the fastest, and is most preferable in detecting empty cooking of the pan 1.

In the detection of empty cooking of the pot 1, temperature detecting means
If the detected temperatures of 12A and 12B have not risen beyond the predetermined value, the process proceeds to the next stew process, and the lamp display unit 27 corresponding to “simmer” is turned on and the induction heating coil 7 is turned on.
Is turned on and the pot 1 is strongly heated. At this time, as shown in the upper part of FIG. 5, the temperature of the pot 1 rises from room temperature a to f, and the respective detected temperatures of the temperature detecting means 12A and 12B also rise to a to f. The higher detected temperature is adopted as the temperature data. Then, the temperature of the pan 1 reaches 95 ° C. (temperature of f), which is detected by the temperature detecting means 12A,
When any one of 12B is detected, the induction heating coil 7 is turned off once. Thereafter, the induction heating coil 7 is turned off (g, h temperatures) so that the temperature of the pan 1 is in the range of 93 ° C. to 95 ° C., and after a certain period of time, the simmering process is completed and the heat retaining process is performed. Move to Even during the control for maintaining the stew temperature, the IH control circuit 21 is connected to the two temperature detecting means 12.
The higher detected temperature of A and 12B is adopted as temperature data.

In the warming process, the lamp display section 27 corresponding to "warming" is turned on, and the power supply to the induction heating coil 7 is controlled so as to keep the temperature of the pan 1 in the range of 80 to 85.degree. i, j temperature). Also in this warming process, the higher one of the two temperature detecting means 12A and 12B is used as the temperature data.

The IH control circuit 21 has two temperature detecting means 12
The reason why the detected temperature which is always the higher of the temperatures A and 12B is adopted as the temperature data is that if the pan 1 is deformed and rattle occurs, the state of contact between the pan 1 and the heat sensitive part 14 is lost. The temperature detecting means 12A in which the gap is generated has insufficient heat conduction to the heat-sensitive portion 14 and has a lower detected temperature than the actual temperature of the pan 1, whereas the temperature detecting means 12A in contact with the pan 1 This is because the temperature detecting means 12B has sufficient heat conduction from the pot 1 to the heat-sensitive portion 14, and has a relatively higher detected temperature than the temperature detecting means 12A. Therefore, a plurality of temperature detecting means 12A,
If the IH control circuit 21 adopts the highest detected temperature in the 12B as temperature data, the heat-sensitive part is moved by one temperature detecting means as in the past, and is directly pressed against the bottom of the pot with an elastic member such as a spring. Even without doing so, the temperature of the pan 1 can be accurately detected as long as at least one or more temperature detecting means 12B abuts on the pan 1.

Also, for example, during the heating of the pot 1 during the heating process, even if the broth spills out of the pot 1 and drops on the top plate 9, it passes over the protrusions 10 and the contact between the heat-sensitive portion 14 and the pot 1 occurs. Good temperature detection can be maintained without adhering to the contact portion.
Also, even when the broth reaches the periphery of the protrusion 10, the heat-sensitive part 14 is fixed and the movable part is not exposed to the outside, so that the broth adheres to the movable part (heat-sensitive part) and hardens as in the related art. In addition, the temperature detection accuracy does not deteriorate due to the vertical operation failure. Furthermore, since the space between the heat-sensitive part 14 and the top plate 9 is sealed with a sealing material, the broth does not enter the inside of the gantry 6 from the vicinity of the heat-sensitive part 14 and causes no trouble. In this way, not only the deformation of the pot 1 but also the deterioration of the temperature detection accuracy due to boiling over can be avoided, so that good temperature control can be maintained for a long time.

As described above, in the present embodiment, the pan 1 as a container, and the top plate 9 as a member having a plurality of projections 10 abutting on the pan 1 for mounting the pan 1, Induction heating coil 7 as a heating means for heating pan 1, temperature detecting means 12A and 12B for detecting the temperature of pan 1, and pot 1 while heating pan 1 based on the detected temperatures of these temperature detecting means 12A and 12B.
And an IH control circuit 21 as a temperature control means for controlling the temperature of the object to be cooked in the inside thereof, and at least two projections 10A, 10A.
B is provided with a heat sensitive portion 14 of the temperature detecting means 12A, 12B.

By doing so, the temperature detecting means 12A, 12A
B shows a state in which the pot 1 is placed on the top plate 9 because the heat-sensitive portions 14 for sensing the heat from the pan 1 are provided on the projections 10A and 10B protruding from the upper surface of the top plate 9. Even if the broth is spilled from 1, the broth that has flowed down to the upper surface of the top plate 9 will have protrusions 10
A good temperature detection can be maintained without getting over the A and 10B and adhering to the contact part between the heat sensitive part 14 and the pot 1. Further, the heat sensitive portions 14 of the temperature detecting means 12A, 12B are provided on two or more projecting portions 10A, 10B, so that the pot 1 is temporarily deformed and a gap is formed between the single heat sensitive portion 14 and the pot 1. Even if it occurs, the heat-sensitive part 14 located at another place contacts the pot 1,
Temperature control can be reliably performed based on the temperature detected from the heat-sensing portion 14 that comes into contact with the temperature.

In particular, since the pot 1 is electromagnetically heated by an alternating magnetic field from the induction heating coil 7 serving as the induction heating means, the thermal efficiency of the pot 1 depends on the state of contact between the pot 1 and the top plate 9. There is no. Also, the pot 1 is deformed or dirty,
Even if a foreign substance is interposed between the pan 1 and the top plate 9, the thermal efficiency of the pan 1 hardly decreases. Therefore, the induction heating coil 7
Although the manufacturing method is relatively easy, the temperature of the pot 1 can be accurately controlled.

Further, the IH control circuit 21 in the present embodiment
The temperature is controlled based on the highest temperature among the temperatures detected by the plurality of temperature detecting means 12A and 12B.

In this case, since the heat sensitive portions 14 of the temperature detecting means 12A, 12B are provided at two or more locations of the protrusions 10A, 10B, the heat sensitive portion 14 of one of the temperature detecting means 12A is 1 and the temperature data is lower than the actual temperature of the pot 1, the other temperature detecting means 12B
As long as the heat-sensing part 14 is in contact with the pan 1, the temperature detecting means 10B accurately detects the temperature of the pan 1 and outputs high temperature data. Therefore, if the temperature of the pan 1 is controlled based on the highest temperature data detected by the plurality of temperature detecting means 12A and 12B, accurate temperature detection of the pan 1 can be always performed even if the pan 1 is deformed. it can.

In this embodiment, the temperature detecting means 12A,
12B is a heat sensitive part 14 fixed to the top plate 9 and the heat sensitive part 14
And a temperature sensor section 15 elastically pressed to the outside.

In this case, since the heat-sensitive part 14 is fixed and does not move, the boiling juice spills out of the pot 1 and the protrusion 10 of the top plate 9
Even if it reaches around A and 10B, it is possible to prevent the conventional problem that the boiling juice enters from the gap between the movable heat-sensitive part and the mounting member and solidifies, and a temperature detection error occurs due to a malfunction of the heat-sensitive part in the vertical direction. . In addition, if the space between the heat sensitive part 14 and the top plate 9 is sealed to be watertight, the possibility that the broth enters the inside from the periphery of the heat sensitive part 14 to cause a problem can be eliminated.

Further, in this embodiment, since the heat-sensitive portion 14 is provided at the two adjacent projections 10A and 10B, even if the pan 1 is deformed and rattles at the time of placement, the pan 1 Is always in contact with the heat sensitive portion 14 of at least one of the temperature detecting means 12A and 12B. Therefore, good temperature detection can always be performed from the heat-sensitive portion 14 in contact with the pot 1.

Next, a second embodiment and a third embodiment of the present invention are shown in FIGS. 6 and 7, respectively. In each of these embodiments, the same reference numerals are given to portions having the same functions as in the first embodiment, and the description of the same portions will be omitted because they are duplicated.

In the second embodiment shown in FIG. 6, a heat-sensitive portion 14 is integrally formed on a top plate 9 which is a mounting member made of a heat-resistant resin. As described above, by forming the heat-sensitive part 14 integrally with the top plate 9, the heat-sensitive part 14 can be integrated with the protruding part 10 to reduce the number of parts. Can demonstrate.

In the third embodiment shown in FIG.
A ring-shaped convex portion 29 is integrally formed from the upper peripheral edge of 17, and the cap-shaped heat-sensitive portion 14 is fitted into the convex portion 29 and the concave portion 17. In this way, even when the broth reaches the periphery of the projection 10, the broth does not intrude into the gantry 6 over the convex portion 29 formed integrally with the top plate 9.
That is, since the convex portion 29 serves to seal the heat-sensitive portion 14 and the top plate 9, it is not necessary to use a sealing material as in the first embodiment, and it is possible to reliably prevent the infusion of boiling water.

By the way, conventional cooking utensils equipped with a microcomputer (microcomputer) including a heating and warming device for selling oden are provided with a system switch and the like so that the setting of the control temperature and the like can be changed even after the product is put on the market. ing. In this case, since the system switch is inside the cooking utensil, disassemble the product and change the setting, or if there is more than one operation switch, change the setting by operating this operation switch in a special procedure. Had made it possible. However, for cooking utensils with few operation switches, such as a heating and warming device for selling oden, it was necessary to disassemble the product and operate the system switch.

What solved such a problem is the heating and warming device for selling oden according to the fourth embodiment shown in FIGS. The portions having the same functions as in the first embodiment are denoted by the same reference numerals, and the description of the same portions will be omitted because they are duplicated.

FIG. 8 is a front view of the operation panel 24. Here, in addition to the power switch 25, three system switches 32, 33 and 34 which are not normally operated are arranged in parallel. The system switches 32, 33, and 34 operate in an energy saving mode for lowering the heat retention temperature, the timer time, or the output of the induction heating coil 7 with respect to the control sequence executed by the microcomputer 35 (see FIG. 9) provided in the IH control circuit 21. Although various parameters such as a heating amount setting can be changed, there is no display for specifying the parameter on the surface of the operation panel 24, and it is usually not known that there is a switch. Even if the system switches 32, 33, and 34 are touched by mistake, the settings of the various parts that do not operate unless they are operated in a special procedure are not changed.

FIG. 9 is a circuit diagram showing the connection of the input port of the microcomputer 35, in particular, in addition to the power switch 25, the system switches 32, 33, and 34 are respectively connected. Switch 25 and system switch 3
A switch signal is input from 2, 33, 34 to the input port of the microcomputer 35.

Then, the product variation and temperature detecting means 12
If the food to be cooked in the pan 1 is kept at a temperature outside the original temperature of 90 ° C., for example, due to deterioration with time, the power switch 25 and the system switches 32, 33, 34 are simultaneously pressed to display the LCD. The display of the section 26 flashes, and the program shifts to the setting change program. In this state, every time the system switch 32 is pressed once, the set temperature of the heat retention increases by 1 ° C. Conversely, each time the system switch 34 is pressed once, the set temperature of the heat retention decreases by 1 ° C. As described above, by providing the hidden system switches 32, 33, and 34 that do not operate unless they are operated in a special procedure, it is possible to change the set temperature of the heat retention without disassembling the product.

The system switches 32, 33, and 34 can also change various time settings. For example, if you want to change the timer that is set to 10 minutes as standard, press the power switch 25 and the system switches 32, 33, 34 simultaneously in the same procedure as before, and the display on the LCD display section 26 will blink. Then, it shifts to the setting change program. When the system switch 33 is pressed in this state, the mode switches to the mode for changing the timer time.
Each time is pressed, the timer setting time increases by one minute, and each time the system switch 34 is pressed, the timer setting time decreases by one minute.

As described above, according to the system switches 32, 33, and 34 of the fourth embodiment, various parameters can be changed without disassembling the product. Quick response to calls is possible. The system switches 32, 33, and 34 are on the operation panel.
24, and can be mounted together with other components on the same board (display operation board 28), so that the manufacturability is good and inexpensive manufacturing becomes possible. Further, since the system switch 32, 33, 34 does not shift to the setting change program unless it is operated in a special procedure, there is no possibility of erroneous operation in normal use. Even if there is only one switch (power switch 25) as a product, by providing a plurality of hidden system switches 32, 33 and 34, it is possible to change various settings such as temperature and time.

By the way, a general LCD display section has a viewing range of 50 ° to 100 ° or 50 ° to 80 ° with respect to the display surface, and is slightly downward viewed from the front. Is biased. For this reason, many LCD display units such as electric pots and rice cookers are provided near the top surface of the main unit or on the lid, and if this LCD display unit is directly attached to a cooking appliance having display means on the side surface of the main unit, the segment display will be obtained. Become invisible. This is due to the difference in the viewing direction of the LCD display with respect to the user's line of sight.If the LCD display is provided on the top or lid of the main unit, the user will see the display from below when viewed from the front of the LCD display. On the other hand, when the LCD display unit is provided on the side of the main body, the user looks at the display from above when viewed from the front of the LCD display unit.
This is due to the fact that the field of view of the CD display unit is deviated.
For this reason, in electric pots and heating and incubators for oden sales,
The LCD display could not be used on the side of the body.

What solved such a problem is the heating and incubating device for selling oden according to the fifth embodiment shown in FIG. 10 and FIG. The portions having the same functions as in the first embodiment are denoted by the same reference numerals, and the description of the same portions will be omitted because they are duplicated.

In the fifth embodiment, the LCD display unit 26 is turned upside down as usual, that is, the viewing direction X in which the display can be visually recognized is not at 6 o'clock (downward) but at 12 o'clock (upward). Attached to. In this case, even if the LCD display unit 26 is attached to the side of the main body, that is, the gantry 6, the display can be sufficiently confirmed from the user's line of sight. Further, since the same LCD display unit 26 as the existing product can be used, there is no need to develop a new LCD display unit 26, which shortens the product development period and reduces LC
The versatility of the D display unit 26 can be improved, which contributes to significant cost reduction. Moreover, since the LCD display unit 26 which has a proven track record in the market and has high reliability can be used, the quality can be stabilized.
This is also true for cooking utensils other than Oden sales heating and warming devices.

The problem that the segment display is reversed when the LCD display unit 26 is mounted upside down has been solved by the following method.

This will be described with reference to FIG. 11. In the case of displaying "3", which is usually several hours, the segments abcdg shown in FIG.
However, when the LCD display unit 26 is mounted upside down, FIG.
As shown in FIG. 1 (b), the arrangement of each segment is also upside down, so that the deafag segment is turned on here. The same applies to other numbers. For example, when “4” is displayed, the segments c-g-ef in FIG. 11B are turned on. Such a change of the lighting segment is possible only by changing the control sequence of the program incorporated in the microcomputer 35 incorporated therein.

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

[0053]

According to the heating and warming device for selling oden according to the first aspect of the present invention, the temperature in the pot can be accurately detected even if boiling juice is spilled from the pot during use.

According to the heating and warming device for selling oden according to the second aspect of the present invention, even if the pot is deformed, the temperature of the pot can always be accurately detected.

According to the third aspect of the present invention, even if the broth spills out of the pot and reaches the vicinity of the projection of the mounting member, the temperature detection caused by the poor vertical operation of the heat-sensitive part is achieved. Defects can be prevented.

According to the fourth aspect of the present invention, the heat-sensing part is integrated with the protruding part to reduce the number of parts, and the same performance can be exhibited while being inexpensive.

According to the fifth aspect of the present invention, it is possible to always perform good temperature detection from the heat-sensitive portion in contact with the pot.

[Brief description of the drawings]

FIG. 1 is an overall cross-sectional view of a heating and warming device for selling oden showing one embodiment of the present invention.

FIG. 2 is a plan view showing the embodiment of the present invention with the pan removed.

FIG. 3 is a plan view of another modified example with a pan removed.

FIG. 4 is a front view of a heating and warming device for selling oden showing one embodiment of the present invention.

FIG. 5 is a graph showing a temperature change of a pot, a power cutoff timing of an induction heating coil, and temperature data adopted by an IH control circuit according to an embodiment of the present invention.

FIG. 6 is a sectional view of a main part showing a second embodiment of the present invention.

FIG. 7 is a sectional view of a main part showing a third embodiment of the present invention.

FIG. 8 is a front view of an operation panel showing a fourth embodiment of the present invention.

FIG. 9 is a circuit diagram showing the connection of an input port of a microcomputer according to a fourth embodiment of the present invention.

FIG. 10 is a sectional view of a main part showing a fifth embodiment of the present invention.

11A and 11B are schematic views showing a segment configuration of an LCD display, wherein FIG. 11A is a conventional segment configuration, and FIG.
3 shows a segment configuration in the embodiment.

FIG. 12 is an overall sectional view of a conventional heating and warming device for selling oden.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Pot (container) 7 Induction heating coil (heating means) 9 Top plate (member) 10, 10A, 10B Protrusion (protrusion) 12, 12A, 12B Temperature detection means 14 Heat sensitive part 15 Temperature sensor part 21 IH control circuit (temperature Control means)

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Nobuyuki Kojima 2570-1, Gosuda, Kaji, Niigata Prefecture Toshiba Home Techno Co., Ltd. F term (for reference) 3K051 AB02 AC33 AD04 AD14 AD28 AD29 AD33 CD09 CD10 CD42 CD43 CD44 CD45 4B054 AA06 AB01 AC20 BA10 CB10 CH02

Claims (5)

[Claims] 1. A container, a member having a plurality of protrusions abutting the container for mounting the container, a heating unit for heating the container, and a temperature detecting unit for detecting a temperature of the container. And temperature control means for controlling the temperature of the object to be cooked in the container while heating the container with the detected temperature, wherein at least two protrusions are provided with a heat-sensitive portion of the temperature detection means. Characteristic heating and incubator for oden sales. 2. The oden sale according to claim 1, wherein the temperature control means performs temperature control based on the highest temperature among the temperatures detected by the plurality of temperature detection means. For heating and warming. 3. The temperature detecting means according to claim 1, wherein said temperature detecting means is constituted by said heat sensitive portion fixed to said member, and a temperature sensor portion elastically pressed by said heat sensitive portion. Heating and heating unit for selling oden. 4. The heating and warming device for selling oden according to claim 1, wherein said heat-sensitive portion is integrally formed with said member made of heat-resistant resin. 5. The heating and warming device for selling oden according to claim 1, wherein the heat-sensitive portion is provided on two adjacent protrusions.