JP2002147764A - Heating cooking apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooking apparatus capable of properly indicating a ventilation air amount in cooking to a ventilation device. SOLUTION: A controller 30 to control operation of a gas table having a first gas hot plate 2 with a temperature sensor 54 comprises a ventilation indicating means 36 for indicating start and stop of ventilation, and a ventilation air amount to the ventilation device through an infrared ray signal transmission part 15 capable of communicating with a ventilation fan, having a ventilation air amount regulation function, by infrared rays; and a cooking kind grasping means 35 for grasping a kind of cooking by the first gas hot plate 2. The ventilation indicating means 36 indicates starting of ventilation according to starting of cooking to a ventilation fan interlocking unit, and deciding a ventilation air amount during cooking and after completion of cooking according to a kind of cooking grasped by the cooking kind grasping means 35 and indicating it to the ventilation fan interlocking unit.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device having a function of controlling the operation of a ventilation device.

[0002]

2. Description of the Related Art Generally, in a kitchen, a ventilation device such as a ventilation fan is installed above a gas cooker such as a gas stove or a gas range or a heating cooker such as an electric stove or a microwave. .

[0003] When cooking using a heating cooker, the ventilation device is operated to exhaust oil smoke, water vapor, and the like generated from the cooked food. Also, when using a gas cooker, it is essential to operate a ventilation device during gas combustion to ventilate the room.

Therefore, a system has been proposed in which a ventilation device is operated in conjunction with the operation of a heating cooker. As a system of this type, for example, when the heating cooker is a gas stove, an operation state detection unit that detects an operation state of an ignition knob or a heating power adjustment knob to detect an operation state of the gas stove is provided on the gas stove side, and ventilation is provided. A ventilation operation control means for performing a ventilation operation in accordance with a detection signal of the detection means is provided on the device side, and the operation state detection means and the ventilation operation control means are electrically connected.

Thus, the start of operation of the gas stove and the amount of fuel gas supplied to the gas stove are detected by the operating state detecting means, and a detection signal is transmitted to the ventilation operation control means. The operation control means executes the ventilation operation by adjusting the ventilation air volume of the ventilation fan.

However, the inventors of the present invention have found that the supply amount of the fuel gas is not necessarily proportional to the required ventilation air volume, and if the ventilation air volume is set in accordance with the supply amount of the fuel gas, the ventilation air volume becomes insufficient or reverse. It was found that the ventilation air volume became excessive and unnecessary ventilation was sometimes performed.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the above background, and has as its object to provide a cooking device capable of appropriately instructing a ventilation device on a ventilation air volume in heating cooking. Aim.

[0008]

SUMMARY OF THE INVENTION To achieve the above object, the present invention provides a heating means for heating food and a ventilation device having a ventilation air volume adjusting function, and the ventilation device can be ventilated. In the heating cooker provided with ventilation instruction means for instructing the start and stop of the ventilation and the amount of ventilation air, cooking type grasping means for grasping the type of heating cooking by the heating means, the ventilation instruction means, the heating instruction Along with instructing the ventilator to start ventilation according to the start, determining the amount of ventilation air during heating according to the type of heating and cooking grasped by the cooking type grasping means and instructing the ventilator. Features.

According to the present invention, the type of heating cooking by the heating means is grasped by the cooking kind grasping means. Here, even if the amount of heating by the heating means is the same, the required amount of ventilation air differs depending on the type of cooking. For example, in boiled dish cooking and stir-fry cooking, it is necessary to increase the ventilation air volume in stir-fried dish cooking in order to exhaust a large amount of oily smoke. Therefore, according to the type of heating cooking grasped by the cooking type grasping means, the ventilation instructing means determines a ventilation air volume during heating cooking and instructs the ventilation device so that an appropriate ventilation air volume without waste. Can operate the ventilation device.

The ventilation instructing means instructs the ventilator to stop ventilation when a first predetermined time has elapsed from the end of the heating cooking. Is determined according to the type of heating cooking set by the cooking type setting means, and the amount of ventilation air is instructed to the ventilator.

According to the present invention, the ventilation instructing means instructs the ventilation device to stop ventilation when the first predetermined time has elapsed from the end of the heating cooking. Exhaust oil fumes and water vapor from cooking products. Then, since the amount of oil smoke and water vapor generated from the cooked food after the completion of the heating differs depending on the type of the heating, the ventilation time and the amount of ventilation air required after the completion of the heating differ depending on the type of the heating. Therefore,
By determining the first predetermined time and the ventilation air volume according to the type of heating cooking by the ventilation instruction means, it is possible to perform ventilation with an appropriate ventilation air volume and ventilation time without waste.

[0012] Further, there is provided a cooking type setting switch for setting the type of heating cooking by a user's operation, and the cooking type grasping means grasps the type of heating cooking in accordance with the operation of the cooking type setting switch. It is characterized by.

According to the present invention, when the heating cooker is provided with a switch for designating temperature controlled cooking such as fried food cooking as the cooking type setting switch, the cooking type grasping means is provided. According to the operation of the switch, the type of cooking can be easily grasped.

[0014] Further, there is provided temperature detecting means for detecting the temperature of the cooked food, wherein the cooking type grasping means grasps the type of heating cooking according to the temperature detected by the temperature detecting means during heating cooking. It is characterized by the following.

[0015] According to the present invention, the cooking type grasping means, for example, according to the temperature detected by the temperature detecting means,
When the temperature detected by the temperature detecting means is substantially constant, it is determined that cooking is performed, and when the temperature detected by the temperature detecting means rises rapidly, cooking of stir-fry is performed. Can be determined.

[0016] Further, there is provided heating abnormality processing means for identifying and detecting a plurality of types of abnormalities in heating cooking from the temperature detected by the temperature detecting means, and stopping the heating by the heating means when detecting the abnormality. The ventilation instruction means instructs the ventilation device to stop ventilation when a second predetermined time has elapsed since the heating by the heating abnormality processing means stopped heating by the heating means. The amount of ventilation air during the second predetermined time is determined according to the type of abnormality in the heating cooking identified by the heating abnormality processing means, and the amount of ventilation air is instructed to the ventilation device.

According to the present invention, the heating abnormality processing means identifies a plurality of types of heating cooking abnormalities from the temperature detected by the temperature detecting means. Here, even after the heating by the heating means is stopped by the heating abnormality processing means, some amount of oil smoke or steam is generated from the cooked food, but the amount of the oil smoke or steam varies depending on the type of abnormality in the heating and cooking. Therefore, the ventilation instruction means determines the second predetermined time and the ventilation airflow at the second predetermined time according to the type of the heating abnormality identified by the heating abnormality processing means. Thereby, ventilation can be performed according to the type of the abnormality of the heating and cooking with an appropriate amount of ventilation airflow and ventilation time without waste or shortage.

Further, the heating abnormality processing means detects an overheating abnormality as the heating cooking abnormality when the temperature detected by the temperature detecting means exceeds a predetermined upper limit temperature.

According to the present invention, when the food is abnormally overheated, the overheating abnormality is detected by the heating abnormality processing means, and the heating by the heating processing means is stopped. With the appropriate ventilation air volume and the second predetermined time, ventilation by the ventilation device is performed.

Further, the heating abnormality processing means is characterized in that when the temperature detected by the temperature detecting means changes from a constant state to a rising state, the burning abnormality is detected as an abnormality in the heating cooking.

According to the present invention, when burning occurs during cooking of the stew, etc., the heating abnormality processing means detects the burning abnormality and stops heating by the heating processing means. Ventilation by the ventilator is performed by an appropriate amount of ventilation air according to the abnormality and the second predetermined time.

Further, the heating means includes a flame detecting means for heating the food by a burner and detecting the presence or absence of a combustion flame of the burner. When the misfire of the burner is detected, a misfire abnormality is detected as the heating abnormality, and the heating by the heating means is stopped.

According to the present invention, even when the burner is misfired due to spilling of the cooked food during heating cooking, the second ventilation means is provided to the ventilation device by the ventilation instruction means in response to the misfire abnormality. A predetermined time and a ventilation air volume are instructed, and ventilation is performed.

[0024]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described with reference to FIGS. FIG. 1 is a diagram showing a gas table and a ventilation fan whose operation is controlled by the gas table. FIG. 2 is a control block diagram of the gas table, and FIG.
FIG. 4 is an external view of an operation panel provided on the front of the gas table, FIG. 4 is a control block diagram of a ventilation fan interlocking unit, and FIG.
FIG. 4 is an explanatory diagram of air volume setting of a ventilation fan.

Referring to FIG. 1, gas table 1 (corresponding to a heating cooker of the present invention) has a first stove 2 (corresponding to a heating means of the present invention), a second stove 3 and a third stove 3 on its top surface. A stove 4 is provided, and a grill 5 is provided on the front surface. On the front side, a grill ignition button 6 for igniting / extinguishing the grill 5, a grill adjustment lever 7 for adjusting the heating power of the grill 5, and a first stove for igniting / extinguishing the first stove 2. An operation panel 10 provided with an ignition button 8, a first stove adjusting lever 9 for adjusting the heating power of the first stove 2, a switch for setting the temperature control cooking by the first stove 2, and a second stove 3. A second stove ignition button 11 for performing ignition / extinguishing, a second stove adjusting lever 12 for adjusting the heating power of the second stove, a third hob ignition button 13 for performing ignition / extinguishing of the third stove 4; Third stove 4
A third stove adjusting lever 14 for adjusting the heating power of the air conditioner and an infrared signal transmitting unit 15 for transmitting an infrared signal to the ventilation fan interlocking unit 21 are provided.

The ventilation fan interlocking unit 21 is used to remotely control the operation of the existing ventilation fan 20 from the gas table 1. The ventilation fan interlocking unit 21 receives power from a commercial power outlet 22 and operates. The gas table 1 is provided with a socket 24 to which is connected, and an infrared signal receiving unit 25 that receives an infrared signal transmitted from the infrared signal transmitting unit 15 of the gas table 1.

The ventilation fan interlocking unit 21 starts / stops the operation of the ventilation fan 20 and the number of rotations of the ventilation fan 20 (the amount of ventilation air generated by the ventilation fan 20) according to the infrared signal received from the infrared signal transmission unit 15 of the gas table 1. Corresponding)
And control.

Next, the configuration and operation of the gas table 1 will be described with reference to FIG. Gas table 1 is CP
The overall operation is controlled by a controller 30, which is an electronic unit including a U and a memory. Controller 30
A first hob control means 31 for controlling the operation of the first hob 2; a second hob control means 32 for controlling the operation of the second hob 3; a third hob control means 33 for controlling the operation of the third hob 4; Grill control means 3 for controlling the operation of grill 5
4. Cooking type grasping means 35 for grasping the type of heating cooking performed by the first stove having the temperature control cooking function, and ventilation instruction means 36 for instructing the operation of the ventilation fan 20 via the infrared signal transmitting unit 15 are provided. .

The first stove 2 has a first stove burner 55, a first stove ignition electrode 40 for igniting the first stove 2, and a first stove ignition electrode 40 for detecting the presence or absence of a combustion flame in the first stove 2. A stove thermocouple 41 (corresponding to the flame detecting means of the present invention) is provided.
The second stove burner 56, the second stove ignition electrode 42 and the second
A stove thermocouple 43 (corresponding to flame detection means of the present invention) is provided, and the third stove 4 has a third stove burner 57, a third stove ignition electrode 44, and a third stove thermocouple 45 (the flame of the present invention). The grill 5 is provided with a grill burner 58, a grill ignition electrode 46, and a grill thermocouple 47 (corresponding to flame detection means of the present invention).

The first stove ignition electrode 40, the second stove ignition electrode 41, the third stove ignition electrode 42, and the grill ignition electrode 43 are connected to an igniter 48 for applying a high voltage.

The first stove 2, the second stove 3, the third stove
Supply / cutoff of fuel gas to the stove 4 and grill 5
The first stove solenoid valve 50 and the second stove solenoid valve 5, respectively
The first and third stove solenoid valves 52 and the grill solenoid valve 53 are used for switching. The first stove 2 has a temperature sensor 54 (corresponding to a temperature detecting means of the present invention) for detecting the temperature of the food A in order to perform temperature-controlled cooking in which the temperature of the food A is controlled while controlling the temperature. And a bypass solenoid valve 59 for adjusting the supply amount of the fuel gas.

When the user operates the ignition of the first stove ignition button 8, a high voltage is applied from the igniter 48 to the first stove ignition electrode 40 to generate a spark discharge and the first stove solenoid valve. 50 is opened, and the ignition process of the first stove 2 is performed. When detecting that the first stove 2 has been ignited from the output voltage of the first stove thermocouple 41, the first stove control means 31 holds the first stove solenoid valve 50 in the open state and sets the first stove 2 Holds burning. On the other hand, from the output voltage of the first stove thermocouple 41,
When the ignition of the stove 2 is not detected, the first stove control means 31 closes the first stove solenoid valve 50 to cut off the supply of the fuel gas.

Similarly, when the ignition operation of the second stove ignition button 11 is performed by the user, the ignition process of the second stove 3 is performed, the second stove control means 32 detects the ignition, and the third stove is detected. When the ignition operation of the ignition button 13 is performed, the ignition processing of the third stove 3 is performed, the ignition is detected by the third stove control means 33, and when the ignition operation of the grill ignition button 6 is performed, the ignition of the grill 5 is performed. The process is performed, and ignition detection is performed by the grill control means 34.

The cooking type grasping means 35 is provided on the operation panel 10.
The type of heating cooking that is being performed is grasped from the type of temperature control cooking set by the above and the temperature detected by the temperature sensor 54 during heating cooking. The ventilation instruction means 36 detects the operating states of the first stove ignition button 8, the second stove ignition button 11, the third ignition button 13, and the grill ignition button 6, and detects the first stove 2, the second stove 3, When an ignition operation is performed on at least one of the third stove 4 and the grill 5, an infrared signal for instructing the start of operation of the ventilation fan 20 via the infrared signal transmission unit 15 is transmitted to the ventilation fan interlocking unit 21. Send.

Further, the ventilation instruction means 36 is executed by the number of combusting ones among the first stove 2, the second stove 3, the third stove 4, and the grill 5, and is executed by the first stove 2. An infrared signal for instructing the ventilation air volume of the ventilation fan 20 is transmitted to the ventilation fan interlocking unit 21 via the infrared signal transmission unit 15 in accordance with the type of heating and cooking.

Here, referring to FIG.
Is provided with a cooking switch unit 60 for setting temperature control cooking and timer cooking, and a ventilation fan switch unit 61 for instructing start and stop of the operation of the ventilation fan 20.

The cooking switch section 60 includes a fried food switch 62 for setting fried food cooking for performing heating cooking while keeping the temperature of oil such as a tempura constant, a rice cooking switch 63 for setting rice cooking, and a water heater. A timer switch 64 for setting the timer heating is provided. Each time the fry switch 62 is pressed, the set temperature is 200 ° C., 180 °
℃, 160 ℃, fried LED6 accordingly
The lighting location of 5 is switched.

Each time the rice cooker switch 63 is pressed, the rice cooker mode is changed to rice porridge, rice washing immediately, and rice washing every time, and the lighting position of the rice cooking LED 66 is switched accordingly. Also,
Each time the timer switch 64 is pressed, the timer time is changed to 10 minutes, the timer time is 3 minutes, and the heater is heated, and the lighting location of the timer LED 64 is switched accordingly.

It should be noted that the water heater is heated when the temperature detected by the temperature sensor 54 changes from a rise to a constant (boiling temperature).
The heating of the first stove 2 is stopped by detecting that the food has boiled.

As shown in the right side view of FIG. 3, the operation panel 10 is provided at an angle of 15 degrees upward with respect to the front panel 66 of the gas table 1. This allows
The user who cooks on the front of the gas table 1 can easily see the operation panel 10. Further, since the infrared signal transmitting unit 15 is provided inclined upward, the infrared signal transmitted from the infrared signal transmitting unit 15 is easily reflected on the user's body or the like and reaches the ventilation fan interlocking unit 21 easily.

Next, the configuration of the ventilation fan interlocking unit 21 will be described with reference to FIG. Ventilation fan interlocking unit 21
Is a power supply circuit 72 that is operated by a commercial power supply of AC 100 V supplied through a plug 71 and generates operating power for the circuit from the commercial power supply, and a CPU 7 that controls the entire operation.
3, an infrared signal receiving unit 25, a relay 74, and a rotation speed control circuit 75.

When the infrared signal receiving unit 25 is connected to the power plug 23 of the ventilation fan 20 via the socket 24 and receives from the gas table 1 an infrared signal instructing the start of operation of the ventilation fan 20, the CPU 73 sets a relay. 74
To start power supply to the rotation speed control circuit 75,
The ventilation fan 20 is operated.

When the infrared signal receiving section 25 receives an infrared signal from the gas table 1 for instructing the ventilation fan 20 to stop operating, the CPU 73 opens the relay 74 to supply power to the rotation speed control circuit 75. Cut off the ventilation fan 20
To stop. Further, when the infrared signal receiving unit 25 receives the infrared signal indicating the ventilation air volume from the gas table 1, the CPU 73 outputs a signal indicating the rotation speed corresponding to the ventilation air volume to the rotation speed control circuit 75, The rotation speed control circuit 75 controls the power supplied to the ventilation fan 20 so that the ventilation fan 20 operates at the rotation speed according to the signal.

As described above, by connecting the existing ventilation fan 20 to the ventilation fan interlocking unit 21, it becomes possible to control the start / stop of the operation of the ventilation fan 20 and the amount of ventilation air from the gas table 1 side.

Next, with reference to FIG. 5, a method of grasping the type of heating cooking by the cooking type grasping means 35 and a method of determining the ventilation air volume by the ventilation instruction means 36 will be described.

FIG. 5 (a) shows a point (ventilation point) and a ventilation time, which are criteria for determining the amount of air to be ventilated by the ventilation fan 20, based on three parameters of "appliance use status", "cooking type", and "operation content". 6 is a correspondence table for determining a change pattern of a ventilation air volume. First, the ventilation instruction means 36
"Usage use state", that is, the use state of the first stove 2, the second stove 3, the third stove 4, and the grill 5 is grasped,
Regarding the first stove 2 to the third stove 4, 5 points are added to the "ventilation point" each time one grill is used, and 10 points when the grill 5 is used.

Subsequently, the cooking type grasping means 35 grasps whether the "cooking type" executed by the first stove 2 is "fried", "stirred" or "boiled". When the grill 5 is used, it is determined that the “cooking type” is “baked fish”.

The ventilation instruction means 36 recognizes the “fried food” from the presence or absence of the operation of the fried food switch 62 on the operation panel 10. In addition, for “stir-fried food” and “boiled food,” the ventilation instruction means 36 grasps from the change state of the detected temperature of the food by the temperature sensor 54. That is, when the temperature detected by the temperature sensor 54 rises slowly and stabilizes at a substantially constant temperature after the temperature rise, it is grasped as “boiled food”, and when the temperature detected by the temperature sensor 54 rises rapidly, “fried food”
It is understood that it is.

Then, the ventilation instruction means 36 is provided with a "fried food"
5 points when it is grasped, 4 points when it is grasped as “stir-fry”, 3 points when it is grasped as “boiled”
Each point is added to the “ventilation score”. In addition, as for "baked fish", since the maximum value of "ventilation point" of 10 points has already been added to the use of the grill 5 at the time of grasping the use condition of the appliance described above, the "ventilation point" is used here.
Is not added.

The sum of the “ventilation points” thus added is applied to the correspondence table shown in FIG. 5B, and the ventilation instructing means 36 controls the ventilation fan 20 to instruct the ventilation fan interlocking unit 21. 5 levels of ventilation air volume (100% (maximum ventilation air volume), 80%, 50%, 30%, 0% (stop))
Instruct.

Further, the ventilation instructing means 36 continues to be generated from the cooked food even after the cooking is finished and the stove (the first stove 2, the second stove 3, the third stove 4) and the grill 5 are extinguished. Ventilation fan 2 to exhaust steam and oil smoke
Although the operation of 0 is continued, the ventilation air volume after this fire extinguishing, the ventilation time, and the change pattern of the ventilation air volume are determined in accordance with the “cooking type”.

Here, there are two types of change patterns of the ventilation air volume after the fire is extinguished, as shown in FIG. Corresponds to “fried food” cooking, and the ventilation instruction means 36 instructs the ventilation fan interlocking unit 21 to operate the ventilation fan 20 with the air volume at the time of fire extinguishing from the time of extinguishing (t ₁₀ ) to t _11. gradually reducing the ventilation power from t ₁₁ to the ventilation air volume is reduced to 50%.
Incidentally, the elapsed time from t ₁₁ until t ₁₂ corresponds to the first predetermined time of the present invention. As described above, by maintaining the ventilation air volume at the end of cooking of “fried food” and continuing to operate the ventilation fan 20 to some extent even after the fire is extinguished, oil mist generated from cooking oil can be reliably exhausted.

Also, the ventilation instruction means 36 corresponds to each cooking of "baked fish", "stir-fry", and "boiled".
From the time of fire extinguishing (t ₂₀ ), the ventilation air volume is gradually reduced to 30% according to the amount of water vapor or oil smoke that gradually decreases as the food is cooled. As described above, by reducing the air volume of the ventilation fan 20 in accordance with the cooling of the food, the ventilation can be efficiently performed without waste. Incidentally, the elapsed time from t ₂₀ to t ₂₁ corresponds to the first predetermined time of the present invention.

Further, the ventilation instruction means 36 includes a stove (first stove 2, second stove 3, third stove 4) and a grill 5
In the case where is stopped due to an abnormality in the heating cooking, the change pattern of the ventilation air volume, ventilation time, and ventilation air volume of the ventilation fan 20 after the fire is extinguished is determined according to the abnormal factor.

The first stove control means 31 includes a first stove 2
When the temperature detected by the temperature sensor 54 exceeds a predetermined upper limit temperature during the combustion of the food, it is determined that the cooked food has been excessively heated, and the first stove is extinguished (the high cut of FIG. Overheating abnormality))). Further, when the temperature detected by the temperature sensor 54 changes from a constant state to a rise during the cooking by the first stove 2, the first stove control means 31
Judge that the cooked food was burned during the cooking of "boiled food"
The first stove solenoid valve 50 is closed to extinguish the first stove 2 (burning abnormality in FIG. 5A).

Further, the first stove control means 31 determines that the extinguishing has occurred when the misfire of the first stove 2 is detected from the output voltage of the first stove thermocouple 41 during cooking (FIG. 5 (a)). The first stove solenoid valve 50
And extinguishes the first stove. Similarly, when the second stove control means 32 detects misfire of the second stove 3 from the output voltage of the second stove thermocouple 43, the second stove solenoid valve 5
1 is closed to extinguish the second stove 3 and the third stove control means 33 closes the third stove electromagnetic valve 52 when the third stove 4 misfire is detected from the output voltage of the third stove thermocouple 45. The grill control means 34 extinguishes the grill 5 by closing the grill electromagnetic valve 53 when the grill control means 34 detects the misfire of the grill 5 from the output voltage of the grill thermocouple 47.

As described above, the high cut,
When an abnormal stop caused by burning or extinguishing occurs, even after the fire is extinguished, steam or oil smoke is generated from the cooked food to some extent, but the amount of generated steam or oil smoke varies depending on the cause of the abnormal stop. For example, in the case of scorching, if the first stove 2 is extinguished, the generation of water vapor and oil fumes can be stopped in a relatively short time, but in the case of high cut, which often occurs during cooking of fried food and stir fry, Oil mist is generated from oil heated to a high temperature for a longer time.

Therefore, the ventilation instruction means 36 is provided as shown in FIG.
As shown in the figure, the ventilation fan 2
A ventilation air volume and ventilation time of 0 (corresponding to a second predetermined time of the present invention) and a change pattern of the ventilation air volume are determined, and an infrared signal indicating these is transmitted to the ventilation fan interlocking unit 21 via the infrared signal transmitting unit 15. Transmit, thereby performing efficient ventilation without waste.

In the present embodiment, the cooking type grasping means 35 determines that the “fried food” cooking is being executed based on the operation status of the fried food switch 62 provided on the operation panel 10. “Fried food” cooking may be determined from the detected temperature of 54. In this case, when the detected temperature of the temperature sensor 54 is stable at a high temperature (for example, 180 ° C.), the cooking type grasping means 35 determines that “fried food” cooking is being performed.

Further, in the present embodiment, the cooking type grasping means 35 recognizes “fried food” and “boiled food” from the temperature detected by the temperature sensor 54.
In addition, a switch for designating “boiled food” and “boiled food” may be provided, and when the user operates the switch, it may be recognized that “stir-fried food” and “boiled food” are being cooked.

In this embodiment, the ventilation air volume of the ventilation fan 20 during the heating cooking and the ventilation air volume and the ventilation time of the ventilation fan 20 after the completion of the heating cooking are determined according to the type of the heating cooking. Ventilation fan 20 inside
The effect of the present invention can also be obtained when only the ventilation air volume is determined according to the type of cooking.

Further, in the present embodiment, the processing for determining the ventilation air volume of the ventilation fan 20 during the heating cooking according to the type of the heating cooking is performed, and the ventilation air volume and the ventilation time of the ventilation fan 20 after the abnormal fire extinguishing are abnormally determined. Although the process of determining according to the fire extinguishing factor was performed, even when only the ventilation air volume of the ventilation fan 20 during the heating cooking is determined according to the type of the heating cooking,
The effects of the present invention can be obtained.

In the present embodiment, the stove and grill using fuel gas as a heat source have been described as the heating means of the present invention, but kerosene or electricity may be used as a heat source.

The ventilation fan 20 is connected to the ventilation fan interlocking unit 2.
1 to connect the gas table 1 to the ventilation fan 2
Although the operation of the gas table 1 can be controlled, a ventilation fan having a function of communicating with the gas table 1 may be used. Further, the gas table and the ventilation fan may be communicable by wireless communication using radio waves instead of infrared rays, and the gas table and the ventilation fan may be communicable by wires instead of wirelessly.

[Brief description of the drawings]

FIG. 1 is a diagram showing a gas table and a ventilation fan whose operation is controlled by the gas table.

FIG. 2 is a control block diagram of a gas table.

FIG. 3 is an external view of an operation panel provided on a front surface of a gas table.

FIG. 4 is a control block diagram of a ventilation fan interlocking unit.

FIG. 5 is an explanatory diagram of air volume setting of a ventilation fan.

[Explanation of symbols]

1 gas table, 2 stove, 3 stove,
4: 3rd stove, 5: grill, 10: operation panel, 20
... Ventilation fan, 21 ... Ventilation fan interlocking unit, 30 ... Controller

Claims (8)

[Claims] 1. Ventilation instructing means communicable with a heating means for heating food and a ventilator having a function of adjusting the amount of ventilation air, and instructing the ventilator to start and stop ventilation and an amount of ventilation air. And a cooking type grasping means for grasping the type of heating cooking by the heating means, wherein the ventilation instruction means instructs the ventilation device to start ventilation in response to the start of heating cooking. In addition, the heating cooker determines the ventilation air volume during the heating cooking according to the type of heating cooking grasped by the cooking type grasping means and instructs the ventilation device. 2. The ventilation instruction means instructs the ventilator to stop ventilation when a first predetermined time has elapsed from the end of the heating cooking, and the ventilation instruction means is provided during the first predetermined time and during the first predetermined time. 2. The heating cooker according to claim 1, wherein the ventilation air volume in the step (c) is determined according to the type of heating cooking grasped by the cooking type grasping means, and the ventilation air volume is instructed to the ventilation device. 3. A cooking type setting switch for setting a type of heating cooking by a user's operation, wherein said cooking type grasping means grasps the type of heating cooking according to the operation of said cooking type setting switch. The heating cooker according to claim 1 or 2, wherein: 4. A cooking device according to claim 1, further comprising a temperature detecting means for detecting a temperature of the food, wherein said cooking type grasping means grasps a type of the heating cooking according to a temperature detected by the temperature detecting means during the cooking. The heating cooker according to claim 1 or 2, wherein: 5. A heating abnormality processing unit for identifying and detecting a plurality of types of abnormalities in heating cooking from the temperature detected by the temperature detecting unit, and stopping the heating by the heating unit when detecting the abnormality. Ventilation instructing means instructs the ventilator to stop ventilation when a second predetermined time has elapsed since the heating by the heating means was stopped by the heating abnormality processing means,
The second predetermined time and the amount of ventilation air during the second predetermined time are determined in accordance with the type of abnormality in the heating cooking identified by the heating abnormality processing means, and the ventilation air amount is instructed to the ventilation device. The cooking device according to any one of claims 1 to 4, wherein: 6. The overheating abnormality according to claim 5, wherein the heating abnormality processing means detects an overheating abnormality as an abnormality of the heating cooking when a temperature detected by the temperature detecting means exceeds a predetermined upper limit temperature. Cooking cooker. 7. The heating abnormality processing means according to claim 5, wherein when the temperature detected by the temperature detecting means changes from a constant state to a rising state, the heating abnormality is detected as a burning abnormality. The heating cooker according to claim 6. 8. The heating means comprises a flame detecting means for heating the food by a burner and detecting the presence or absence of a burning flame of the burner. The heating abnormality processing means comprises a misfire of the burner by the flame detecting means. 8. The method according to claim 5, wherein a misfire abnormality is detected as the heating abnormality when heating is detected, and heating by the heating means is stopped.
The heating cooker according to the item.