JP2003092177A - Induction heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an induction heating cooker capable of correctly carrying out heating and cooking by using electromagnetic induction. SOLUTION: This induction heating cooker is so structured that a plate 12 is disposed on the upper surface of a main body 11, a control means 16 for controlling the value of an alternating current of a high-frequency current carried to a current-carrying coil 17 and for controlling the value of an eddy current flowing into a container 14 is installed in the main body 11, a monocular infrared sensor 18 disposed so as to face the upper surface of the plate 12 is installed in the main body 11, and a contamination preventing sensor 19 is installed in front of the light receiving surface of the infrared sensor 18. The infrared sensor 18 is so disposed as to be oriented in a direction for receiving the infrared ray radiated from the lower part of the side face of the container 14.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an induction heating cooker for heating and cooking by utilizing electromagnetic induction.

[0002]

2. Description of the Related Art FIG. 31 shows, for example, Japanese Patent Laid-Open No. 7-25448.
It is a side sectional view showing the conventional induction heating cooker disclosed by Japanese Patent No. 4 publication. In FIG. 31, 1 is a main body, 2 is a main body 1
A plate disposed on the plate 3, reference numeral 3 is a container for accommodating the food 4 to be placed on the plate 2, and reference numeral 5 is a control circuit for controlling the energization coil 6 disposed under the plate 2 to energize a high-frequency alternating current. Reference numeral 7 is a detection coil for detecting an induced voltage generated from the energizing coil 6, and 8 is a temperature detection portion for detecting the temperature of the container 3 arranged so as to project upward on one side of the main body 1, The infrared sensor 9 detects infrared rays emitted from the container 3, and a conduit 10 arranged near the infrared sensor 9.

Next, the operation of the induction heating cooker having such a configuration will be described with reference to FIG. When a power switch (not shown) of the main body 1 is turned on, a high frequency alternating current is supplied to the energizing coil 6 by the control circuit section 5. As a result, an eddy current flows in the container 3 placed on the plate 2, and the container 3 is self-heated by the action of this eddy current. Then, the infrared sensor 9 receives the infrared rays emitted from the surface of the container 3 to detect the heating temperature of the container 3,
When the detected temperature reaches a predetermined value, the high frequency alternating current to the energizing coil 6 is cut off. The food to be cooked is heated and cooked by the energizing / disconnecting operation of the high frequency alternating current to the energizing coil 6.

[0004]

In the conventional induction heating cooker, the infrared sensor detects infrared rays emitted from the surface of the container in which the food is to be stored, as described above. And
The energization of the energizing coil is controlled based on the detection amount of the infrared sensor to heat and cook the food in the container. However, when the material of the container is, for example, stainless steel and the infrared emissivity of the black body is 1.0 as a reference, the infrared emissivity is as small as 0.2, so the amount of infrared light emitted from the container is small. Therefore, the temperature detection unit cannot accurately detect the temperature of the container itself, and the heating operation of the food to be cooked becomes unstable.

Further, when the infrared reflectance of a black body is 0 when the material of the container is stainless steel, the infrared reflectance is as high as 0.8, so most of the infrared rays due to ambient temperature are reflected on the surface of the container. Will be done. In other words, since the infrared sensor detects the infrared rays reflected on the container surface, the temperature detection unit cannot accurately detect the temperature of the container itself, and the heating operation of the food to be cooked is also unstable. It was

Further, immediately after the heating operation of the induction heating cooker is completed, the plate itself is in a high temperature state, so that the user may accidentally touch the plate after removing the container from the plate, and the heating may occur. When the container is removed from the plate during operation, when a small spoon or the like is dropped onto the plate, there is a problem in that the spoon heats up, which is undesirable for safety.

Further, a temperature detecting section for detecting the temperature of the container is provided on one side of the main body so as to project upward, and the light receiving surface of the infrared sensor constituting the temperature detecting section is always exposed to the outside. There is a problem that the temperature detection accuracy of the container is deteriorated due to dust of indoor air adhering to the surface.

The present invention has been made to solve the above-mentioned problems, and it is possible to accurately detect the temperature of the container without being affected by the infrared emissivity and the infrared reflectance of the container itself. An object is to obtain an induction heating cooker capable of performing an appropriate heating operation. Another object of the present invention is to obtain an induction heating cooker capable of preventing the occurrence of various unfavorable situations in safety during the heating operation of the equipment or immediately after the end of heating. Further, another object of the present invention is to prevent the dust in the room from adhering to the light receiving surface of the infrared sensor that detects the temperature of the container, and prevent the decrease in the temperature detection accuracy of the container.

[0009]

In an induction heating cooker according to the present invention, an induction heating means is arranged in a main body whose upper surface is covered with a plate, and a cooking container placed on the plate is heated by electromagnetic induction. In the induction heating cooker configured as described above, a temperature detecting means for detecting the temperature of the lower side surface of the cooking container including the contact surface between the plate and the cooking container in a non-contact manner is provided,
An output control means for controlling the output of the induction heating means based on the output of the temperature detecting means is provided.

Further, the temperature detecting means is provided with a monocular infrared sensor for receiving infrared rays radiated from the cooking container and the plate, and includes moving means for moving the light receiving area of the infrared sensor up and down, and moving the light receiving area of the infrared sensor. In this case, the infrared sensor is fixed at a position where the maximum amount of infrared light received in each light receiving area is detected.

Further, the temperature detecting means includes an infrared sensor in which a plurality of light receiving elements for receiving infrared rays emitted from the cooking container and the plate are arranged in an array in the vertical direction,
The output of the induction heating means is controlled based on the largest amount of infrared rays received by each light receiving element.

Further, among the light receiving elements of the array type infrared sensor, a warning means is provided for issuing an alarm when the infrared light receiving amounts of a plurality of light receiving elements simultaneously decrease.

Further, the judging means for judging that a metallic accessory is placed on the plate when the amount of infrared rays received by at least one of the light receiving elements of the arrayed infrared sensor exceeds a predetermined value. And a warning means for issuing a warning based on the result of the judgment means.

Further, it is detected that the amount of infrared rays detected by each light receiving element of the arrayed infrared sensor fluctuates by a predetermined number within a predetermined time, and it is judged that the food to be cooked in the cooking container has blown out of the container. The determination means to perform is provided.

Further, the angle of the light receiving area of the monocular infrared sensor or array infrared sensor is set within 5 degrees.

The monocular type infrared sensor or the array type infrared sensor is housed in the main body when the induction heating cooker is stopped, and is above the plate surface and when the induction heating cooker is started. A moving means for moving and arranging to a position facing the vicinity of the lower part of the side surface is provided.

Further, in an induction heating cooker in which an induction heating means is arranged on a main body whose upper surface is covered with a plate to heat a cooking container placed on the plate by electromagnetic induction, the plate is provided on the upper surface of the main body. Only two of them are arranged along one direction, and a pair of array-shaped infrared sensors for receiving infrared rays is provided at a position sandwiching the two plates in that direction, and at least one plate and a contact surface of the cooking vessel A temperature detecting means for detecting the temperature of the lower side surface of the cooking container including the non-contact with an infrared sensor is provided, and an output control means for controlling the output of the induction heating means based on the output of the temperature detecting means is provided. is there.

A protrusion formed on the upper portion of the main body,
The projection is provided with an exhaust port for discharging the air in the main body, and the temperature detecting means is provided in the projection.

Further, when the temperature detecting means detects the temperature in each of a plurality of vertical areas and the output difference between the area having the highest temperature among the plurality of areas and the area adjacent thereto is less than or equal to a reference value. Is that there is a maximum output value between the adjacent areas, and an output value correction means for correcting the output value is provided.

Further, the temperature detecting means detects the temperature in each of a plurality of vertical areas, and the size of the cooking container placed on the plate is inferred according to the area having the highest temperature among the plurality of areas. It has a container size inference means for doing so.

[0021] Further, the temperature detecting means detects the temperature in each of a plurality of vertical areas, and the heated object inference is performed to infer the heated object in the cooking container from the temperature change of the area having the highest temperature among the plurality of areas. It has a means.

Further, the temperature detecting means detects the temperature in each of a plurality of areas in the vertical direction, and the heating object for deducing the temperature of the heating object in the cooking container from the temperature change of the area having the highest temperature among the plurality of areas. It has a temperature inference means.

Further, the temperature detecting means detects the temperature in each of a plurality of vertical areas, and the size of the cooking container placed on the plate is determined according to the area having the highest temperature among the plurality of areas. Container size inferring means for inferring, heated material inferring means for inferring the heated material in the cooking container from the temperature change of the highest temperature area among the plurality of areas, and detecting the weight of the material placed on the plate surface Weight detection means is provided, and the temperature of the heated material in the cooking container is obtained using the inference result of the container size inference means, the inference result of the heated material inference means, and the detection result of the weight detection means.

Further, the temperature display means corresponding to the temperature of the cooking container obtained by the temperature detection means is provided.

Further, a temperature display means corresponding to the temperature of the heated object is provided.

Further, a display means for displaying the weight is provided.

[0027]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiment 1. 1 is a side sectional view showing a first embodiment of an induction heating cooker according to the present invention. In FIG. 1, 11 is a main body of a heating cooker, 12
Is a plate made of a heat-resistant material such as ceramics, which is arranged on the upper surface of the main body 11, and 13 is arranged on one side of the upper surface of the main body 11 to turn on / off the equipment or to place the container 14 placed on the plate 12. An operation panel provided with each operation switch (not shown) for setting the heating temperature, 15 is a display unit arranged near the operation panel 13 to display the on / off of the device and the set temperature, and 16 is an energizing coil 17. It is a control unit that controls the magnitude of the high-frequency alternating current that is applied and controls the magnitude of the eddy current that flows in the container 14. Reference numeral 18 is a monocular infrared sensor arranged on the main body 11 so as to face the upper surface of the plate 12, and 19 is a stain prevention filter provided in front of the light receiving surface of the infrared sensor 18.

Next, the monocular infrared sensor 1 for the main body 11
A specific layout structure of No. 8 will be described below. In a state where the container 14 is placed at a fixed position on the plate 12, as shown in FIG. 1, the light is radiated from the lower portion of the side surface of the container 14 including the contact surface between the plate 12 and the container 14 (a portion in FIG. 1). It is arranged so as to receive infrared rays. Further, the angle of the light receiving area of the monocular infrared sensor 18 is set within 5 degrees, and the monocular infrared sensor 18 is arranged at a position where the lower side surface including the contact surface between the plate 12 and the pan 14 is sufficiently set within the light receiving area. Here, the reason why the monocular infrared sensor 18 is arranged so as to receive the infrared rays radiated from the above-mentioned locations, the temperature characteristic diagram of the pan 14 at the time of heating shown in FIG. 2 and FIG.
It will be described in combination with the infrared radiation model diagram shown in FIG. In the temperature characteristic diagram of FIG. 2, the container 14 in an unloaded state is placed on the plate 12 of the main body 11, and the heating temperature is set by the temperature setting switch (not shown) provided on the operation panel 13, The temperature characteristic figure of the container 14 at the time of performing the heating operation of FIG.

FIG. 2A shows the temperature data (part a in the figure) obtained by the standard temperature measuring method, that is, the thermocouple contact temperature measuring method when the container 14 is made of black matte iron, and the monocular type. It is the figure which compared with the temperature data by the non-contact temperature measuring method of the infrared sensor 18 (b part in a figure). In the case of the temperature measurement method using a thermocouple, the temperature is measured by attaching it to the side wall surface of the container 14, and in the case of the temperature measurement method using the monocular infrared sensor 18, infrared rays emitted from the side wall surface of the container 14 are received. Then, the temperature is measured. From this temperature characteristic diagram, there is almost no difference between the temperature data of both, and it is judged that the measurement data of the monocular infrared sensor 18 is close to the true value. This is about the same as the emissivity of the material of the black body because the material of the container 14 is made of black matte iron having an emissivity of 1.0, and most of the infrared rays emitted corresponding to the heating temperature of the container 14 are emitted. Is received by the infrared sensor 18.

FIG. 2B shows temperature data (a portion in the figure) obtained by a thermocouple contact temperature measurement method and a non-contact temperature measurement method for the monocular infrared sensor 18 when the container 14 is made of stainless steel. It is the figure which compared with the temperature data (the part b in a figure) by. The thermocouple and the monocular infrared sensor 1
The points of temperature measurement by 8 are the same as described above. From this temperature characteristic diagram, the temperature data of the monocular infrared sensor 18 shows a value lower than the temperature measurement data of the thermocouple by about 120 deg in the high temperature region during heating (section c in the figure), while the low temperature when heating is stopped. The region (d portion in the figure) shows a low value of about 20 deg, and there is a large difference between the temperature data of both. This is because the container 14 is made of stainless steel with an emissivity of 0.4, so that an amount of infrared rays corresponding to the heating temperature is not emitted.

FIG. 2C shows a container 14 made of stainless steel.
FIG. 6 is a diagram comparing the temperature measurement data of the thermocouple (section a in the figure) with the temperature measurement data of the monocular infrared sensor 18 (section b in the figure) in FIG. In the case of the thermocouple measurement method, a thermocouple is attached to the side wall surface of the container 14 to measure the temperature, and in the case of the monocular infrared sensor 18 measurement method, the container 14 including the contact surface between the plate 12 and the container 14 is used. The temperature is measured by receiving infrared rays emitted from the lower part of the side surface of the. From this temperature characteristic diagram, there is almost no difference between the temperature data of both, and it is determined that the temperature data of the monocular infrared sensor 18 is close to the true value. Thus, the plate 12 and the container 14
The results of consideration of the reason why the temperature corresponding to the infrared rays emitted from the lower portion of the side surface of the container 14 including the contact surface with is close to the true value of the temperature of the container 14 will be described below.

When the container 14 is made of stainless steel, the infrared reflectance is relatively high at 0.8 and the infrared emissivity is low at 0.2 as described above. However, since the lower portion of the side surface of the container 14 is generally curved, when infrared rays corresponding to the ambient temperature enter the lower portion of the side surface, most of the infrared light is reflected toward the plate 12. Since the plate 12 has a high infrared emissivity of 1.0, most of the infrared rays are absorbed.
For this reason, when the lower part of the side surface of the container 14 is housed in the light receiving area of the monocular infrared sensor 18, the infrared sensor 18 does not directly receive infrared rays corresponding to the ambient temperature which is a noise factor.

On the other hand, the infrared rays corresponding to the heat transferred to the plate 12 by the contact with the bottom of the container 14 in the heated state are
It is radiated to the lower part of the side surface of the container 14. Then, the infrared rays are reflected by the surface of the container 14 having a high reflectance and are received by the monocular infrared sensor 18. The plate 12
The amount of infrared rays emitted from the contact surface between the plate 12 and the container 14 is very large, and the amount of infrared light gradually attenuates as the distance from the contact surface increases. This is due to the thermal gradient of the plate 12 itself. By such a mechanism, the container 1 including the contact surface between the plate 12 and the container 14
The temperature of the container 14 can be accurately measured by receiving the infrared rays radiated from the lower part of the side surface of the container 4 by the monocular infrared sensor 18.

The reason why the temperature corresponding to the infrared rays radiated from the lower part of the side surface of the container 14 is close to the true temperature value of the container 14 will be explained together with the infrared radiation model diagram shown in FIG. . As shown in FIG. 3A, the infrared sensor 20 is, for example, a container 2 which is an object to be measured.
1 and the plate 22 interposed between them and the container 21 in a heated state.
Infrared rays radiated from a part of the area Sm are received via a lens (not shown). Here, infrared sensor 2
0 is premised on capturing only radiant heat from the container 21 and not radiant heat from surrounding objects. And the container 21
Radiant heat quantity Qm radiated from the area Sm of a part of
Is multiplied by the Stefan-Boltzmann constant σ to obtain the following equation (1). Qm = Sm ・ σ ・ εm ・ Tm ⁴ ‥‥‥‥‥‥‥‥‥‥‥‥‥‥‥‥‥‥ (1) εm: Emissivity of container Tm: Temperature of container

Of the total radiant heat quantity Qm of the above equation (1), the heat quantity Q ₁ reaching the infrared sensor 20 is given by the following equation (2) when the view factor is Fm. Here, the form factor Fm indicates the ratio of the energy reaching the infrared sensor 20 to the total energy of the infrared rays emitted from the container 21. Q1 = Fm / Qm = Fm / Sm / σ / εm / Tm ⁴ (2) Moreover, from the area Sg of a part of the object surrounding the infrared sensor 20 or the container 21, that is, the plate 22, from the container 21 The total amount of radiant heat Qg reaching a part of the area Sm is given by the following equation (3) when the view factor is Fg. Here, the form factor F
g is the container 21 with respect to the total amount of heat radiated from the plate 22.
The ratio of the amount of radiant heat that reaches Qg = Fg / Sg / σ / εg / Tg ⁴ ‥‥‥‥‥‥‥‥‥‥‥‥‥‥‥‥‥ (3) εg: Emissivity of plate Tg: Plate temperature

In the total radiant heat quantity Qg mentioned above, (1-εm)
The amount of heat Q2 that reaches the infrared sensor 20 after being reflected by the ratio of is expressed by the following equation (4). Q2 = Fm * (1- [epsilon] m) * Qg = Fm * (1- [epsilon] m) * Fg * Sg * [sigma] * [epsilon] g * Tg ⁴ (4) That is, the total radiant heat quantity Q reaching the infrared sensor 20 is as described above. The equations (2) and (4) are combined into the following equation (5). Q = Q1 + Q2 = Fm ・ Sm ・ σ ・ εm ・ Tm ⁴ + Fm ・ (1-εm) ・ Fg ・ Sg ・ σ ・ εg ・ Tg ⁴ = Fm ・ σ (Sm ・ εm ・ Tm ⁴ + Fg ・ Sg ・ εg ・ Tg ⁴ -Fg ・ Sg ・ εm ・ εg ・ Tg ⁴ ) ‥‥‥‥‥‥‥‥‥‥‥‥‥‥‥‥ (5) where Tm> Tg and the calorific value is 4
The infrared sensor 20 has a larger εm because it is a multiplication formula.
The radiant heat quantity Q that reaches is a large value.

Next, from the area Sg of a part of the object surrounding the infrared sensor 20 and the container 21, that is, the plate 22, to the container 2
Consider the view factor Fg that radiates heat to a part of the area Sm of 1. Here, there are objects Sm and Sg and their distances λ
The ratio of the amount of heat that reaches the object Sm to the amount of heat that is radiated from the object Sg in the state of approaching zero is as expressed by the following equation (6). lim Fg = Sm / Sg ‥‥‥‥‥‥‥‥‥‥‥‥‥‥‥‥ (6) Then, substituting equation (6) into equation (5) gives equation (7) below. Q = Fm · σ (Sm · εm · Tm4 + (Sm / Sg) · Sg · εg · Tg4-εm · (Sm / Sg) · Sg · εg · Tg4) = Fm · σ · Sm (εm · Tm 4 + εg · Tg4 -Εm ・ εg ・ Tg4) ‥‥‥‥‥‥‥‥‥‥‥‥‥ (7) Also, when εg ≈ 1 and Tm4 = Tg4, the above (7) is used.
The formula is the following formula (8). Q = Fm / Sm / σ / εg / Tg ⁴ ‥‥‥‥‥‥‥‥‥‥‥‥‥‥ (8)

From the equation (8), the emissivity εm of the container 21
It is proved that the term of disappears and the amount of radiant heat from the partial area Sg of the plate 22 reaches the infrared sensor 20.
As a result, as shown in the model configuration diagram of FIG. 3B, the bottom of the container 21 is in contact with the plate 22,
Since the plate 22 is made of ceramics with the distance λ≈0 and the emissivity εg≈1, the above equation (8) can be applied to calculate the amount of heat radiated from the bottom.

The monocular infrared sensor 18 sets the angle of the light receiving area to within 5 degrees to receive the infrared rays emitted from the lower portion of the side surface of the container 14 in a non-contact manner, and set the angle of the light receiving area to 0 degree. The infrared ray in the spot area may be set and received in a non-contact manner. Thereby, it becomes possible to receive infrared rays only from the contact surface between the plate 12 and the container 14, and it is possible to accurately detect the temperature of the container 14 and perform the cooking of the object to be cooked.

As described above, when the operation of the induction cooking device is started by turning on the operation switch of the operation panel 13 as shown in FIG.
The infrared rays radiated from the lower side surface of the container 14 including the contact surface with the container 14 are received, and the control unit 16 controls the magnitude of the high frequency alternating current to the energizing coil 17 based on the received light amount. Therefore, even if the container 14 is made of iron or stainless steel, the temperature of the container 14 is accurately detected and the cooked object is cooked without being affected by the magnitude of their emissivity and the surface condition thereof. can do.

Embodiment 2. FIG. 4 is a side sectional view showing Embodiment 2 of the induction heating cooker of the present invention.
Here, even when the size of the container 14, the shape of the lower side surface of the container 14, the mounting position of the container 14 on the plate 12, and the like are changed, the container 14 including the contact surface between the plate 12 and the container 14 is changed. The infrared rays radiated from the lower part of the side surface are accurately detected in a non-contact manner to control the operation of the heating cooker. The same reference numerals as those in the first embodiment indicate the same or corresponding parts. In FIG. 4, reference numeral 23 denotes a state in which the container 14 is placed on the plate 12 with the monocular infrared sensor 18 in which the angle of the light receiving area is set within 5 degrees, and the light receiving area is provided from the side surface of the container 14 to the upper surface of the plate 12. It is a sensor moving means for reciprocating in the vertical direction over the area of.

Reference numeral 24 denotes a first area (a portion in FIG. 4) to a fourth area formed by dividing the light receiving area into four when the infrared sensor 18 is vertically moved by the sensor moving means 23.
Of infrared rays emitted from the surface of the container corresponding to the area (d in FIG. 4) is detected to detect the temperature, and the highest temperature value among those areas is the true value of the temperature of the container 14. The output is sent to the control means 16 for controlling the magnitude of the high frequency alternating current supplied to the energizing coil 17. Reference numeral 25 is a position determining means for stopping the vertical movement of the monocular infrared sensor 18 based on the output of the container temperature determining means 24 and outputting a stop signal to the sensor moving means 23 so as to determine the position thereof. .

Next, the operation of the induction heating cooker having such a structure will be described with reference to FIG. By turning on an operation switch (not shown) to start the operation of the heating cooker, a high-frequency alternating current is passed through the energizing coil 17. As a result, an eddy current flows in the container 14 and it is induction-heated. At the same time, the monocular infrared sensor 18 is moved by the sensor moving means 23 so that the light receiving area of
Move up and down in steps from the side to the bottom.
Further, when the monocular infrared sensor 18 moves up and down, initially, for example, only infrared rays in the first light receiving area (a portion in FIG. 4) on the side surface of the container 14 are received for a predetermined time. Then, after a lapse of a predetermined time, the moving means 23 moves the monocular infrared sensor 18 from the side surface of the container 14 along the bottom to the second light receiving area (section b in FIG. 4) to the fourth light receiving area (FIG. An operation of sequentially moving downward in a stepwise manner is executed so that infrared rays corresponding to the part d in 4) are received for a predetermined time.

Further, the container temperature determining means 24 determines the temperature corresponding to each light receiving area based on the infrared rays of the first to fourth light receiving areas obtained when the monocular infrared sensor 18 moves downward. 1 to t4 are obtained and stored and set. After this, the temperatures t5 to t5 corresponding to the respective light receiving areas obtained when the monocular infrared sensor 18 moves upward.
Obtain and set t8. After this, the monocular infrared sensor 18 repeats the vertical movement operation several times,
At this time, the temperature corresponding to each light receiving area is obtained and stored and set as described above. Then, the average temperature T1 is calculated from the plurality of temperature data Tn1 corresponding to the first light receiving area. Similarly, the average temperature T2 is calculated from the plurality of temperature data Tn2 corresponding to the second light receiving area. And so on
An average temperature T3 corresponding to the third light receiving area and an average temperature T4 corresponding to the fourth light receiving area are calculated.

Next, the container temperature determining means 24 extracts the highest average temperature from the average temperatures corresponding to the first light receiving area to the fourth light receiving area and determines it as the temperature of the container 14. Then, the position determining means 25 holds the monocular infrared sensor 18 at the position of the light receiving area corresponding to the temperature determined by the container temperature determining means 25, and stops the moving operation thereof. With such a series of operations, the area showing the highest average temperature corresponds to the lower part of the side surface of the container 14 including the contact surface between the plate 12 and the container 14, and the monocular infrared sensor 18 continuously emits the amount of infrared rays emitted from that position. Can be selectively received. Next, the container temperature determining means 24 determines that the infrared ray amount received by the monocular infrared sensor 18 is the container 14
A signal is sent to the control means 16 when the amount of infrared rays corresponding to the heating set temperature is reached. Thereby, the control means 16
Reduces or cuts off the magnitude of the high-frequency alternating current that is applied to the energizing coil 17 so that the heating temperature of the container 14 reaches the set temperature, thereby heating the cooking target contained in the container 14. It can be done properly.

The light receiving area of the monocular infrared sensor 18 may be divided into four or more patterns.

As described above, when the operation of the induction heating cooker having such a configuration is executed by turning on the operation switch on the operation panel 13, the size of the container 14, the shape of the lower side surface of the container 14, and the plate 12 are displayed. Even when there is a change in the mounting position of the container 14 and the like, the lower part of the side surface of the container 14 including the contact surface between the plate 12 and the container 14 is accurately grasped, and the infrared ray radiated from the position is detected by a monocular infrared sensor. Light can be accurately received at 18. Thereby, the control means 16
Is not affected by the magnitude of the emissivity of the container 14 and the amount of electricity to the energizing coil 17 is appropriately controlled so that the temperature of the container 14 is accurately maintained at the set temperature. Cooking can be performed.

Embodiment 3. FIG. 5 is a side sectional view showing Embodiment 3 of the induction heating cooker of the present invention.
Here, the plate 1 is used for the same reason as in the second embodiment.
The lower part of the side surface of the container 14 including the contact surface between the container 2 and the container 2 is accurately determined, and infrared rays emitted from the part are detected in a non-contact manner to control the operation of the heating cooker. The same reference numerals as those in the first embodiment indicate the same or corresponding parts. In FIG. 5, reference numeral 26 is an infrared sensor in the form of an array in which eight light-receiving elements whose light-receiving areas are set within 5 degrees are arranged in the vertical direction, for example.
In the state where the container 14 is placed on the surface 2, the infrared light receiving area is formed in eight patterns, for example, from the side surface of the container 14 to the surface of the plate 12. Reference numeral 27 samples the infrared rays output from the eight light-receiving elements that form the array-shaped infrared sensor 26, and for each light-receiving area extending from the side surface of the container 14 to the surface of the plate 12 based on the size of the infrared rays. It is a temperature measuring means for measuring the temperature. The temperature data output from the temperature measuring means 27 is sent to the control means 16 which controls the magnitude of the high frequency alternating current supplied to the energizing coil 17.

FIG. 6 shows a block diagram of an induction heating cooker mounting a temperature measuring device to which the infrared sensor 26 in an array form is applied. In FIG. 6, reference numeral 28 denotes an infrared sensor unit that measures infrared rays emitted from a light receiving area, that is, a measured area 29 at a position extending from the side surface of the container 14 to the surface of the plate 12, and a condenser lens 30 that collects the infrared rays. , The infrared sensor 26 in the form of an array, the scanning section 31, the first amplifying section 32 for amplifying the output signal selected by the scanning section 31 to a predetermined level, and the reference temperature element 3 including a thermistor.
3, a second amplifier 34 that amplifies the output signal of the reference temperature element 33 to a predetermined level, a differential amplifier that amplifies the difference between the amplified signal of the first amplifier 34 and the amplified signal of the second amplifier 34 It comprises the part 35.

Reference numeral 36 is a temperature measuring means composed of a microcomputer, which outputs the address signal to the scanning section 31 corresponding to each light receiving element at a predetermined timing.
7. A multiplexer 38 which receives an output signal from the differential amplifier 35 of the infrared sensor unit 28 and selects / switches each light receiving element. Furthermore, an A / D that converts the output voltage from the multiplexer 38 into a digital signal
The conversion unit 39, a temperature conversion unit 40 that converts the digital signal from the A / D conversion unit 39 into temperature data, and a storage unit 41 that stores the temperature data output from the temperature conversion unit 40.

The temperature measuring means 36 has a signal output section 3
7 and the output signal of the storage unit 41 are input, and the representative element determination unit 42 that executes arithmetic processing is stored. The representative element determination unit 42 has a function of recognizing temperature data of, for example, eight light receiving elements, and determining a light receiving element having the highest temperature detected from the eight light receiving elements as a representative element. Further, the temperature measuring means 36 includes a representative element determining section 42.
The control determination unit 43 that receives the output signal from the control unit 16 and determines the control amount to the control unit 16 is stored. Then, depending on the output result of the control determination unit 43 and the operating condition input and set from the operation panel 13, the energizing coil 17 is passed through the control means 16.
Controls the magnitude of the high frequency alternating current applied to the. The temperature data of the representative element determined by the representative element determination unit 42 is always sent to the display panel 15 and displayed as the current heating temperature.

Here, a perspective view of the infrared sensor 26 in the form of an array is shown in FIG. In FIG. 7, the array-shaped infrared sensor 26 has eight light receiving elements, that is, one in the vertical direction.
They are arranged in a line of x8 (26a to 26h in FIG. 7). Moreover, either a quantum infrared device or a thermal thermopile device is adopted as the light receiving device.

Next, the operation of the induction heating cooker having such a configuration will be described with reference to FIGS. When a power switch (not shown) of the operation panel 13 is turned on, the array-shaped infrared sensor 26 is placed on the plate 1 from the side of the container 14.
The infrared rays radiated from the light receiving areas of 8 patterns (a to h portions in FIG. 5) having a position extending over the surface of No. 2 are condensed by the condenser lens 30. As a result, a voltage is output from the plurality of light receiving elements forming the array-shaped infrared sensor 26. Then, the address signal output from the signal output unit 37 is sent to the scan unit 31, one light receiving element is selected from the plurality of light receiving elements, and the output voltage of this light receiving element is sent to the first amplifying unit 32. Is entered. On the other hand, the reference temperature element 33 detects the ambient temperature, and the output voltage of the temperature element 33 is input to the second amplification section 34.

Next, the respective output voltages amplified by the first amplifying section 32 and the second amplifying section 34 are supplied to the differential amplifying section 35.
Since the signals are compared and amplified in (1), the temperature of each light receiving area can be accurately detected even if the ambient temperature changes. And
The output voltage comparatively amplified by the differential amplifier 35 is input to the A / D converter 39 via the multiplexer 38 of the temperature measuring means 36 and becomes a digital signal. After that, the digital signal is converted into temperature data by the temperature conversion unit 40, and the temperature data of one light receiving element is stored in the storage unit 4.
Stored in 1. By performing such a series of operations for each light receiving element, the temperature data of all the light receiving elements can be stored in the storage unit 41.

Next, the representative element determining section 42 of the temperature measuring means 36 inputs the temperature data stored in the storage section 41 and the address signal from the signal output section 37, and the detected temperature is the highest among the light receiving elements. Select the light receiving element. Then, the detected temperature of the selected light receiving element is input to the control determination unit 43.
After this, the output result of the control determination unit 43 and the operation panel 13
The control means 16 controls the magnitude of the high-frequency alternating current supplied to the energizing coil 17 according to the operating condition input and set from.

Next, FIG. 8 shows temperature measurement data of the container 14 of the induction heating cooker having such a configuration. As the experimental conditions, the heating set temperature of the container 14 is about 200 ° C., and the material thereof is stainless steel. 8A shows temperature data (a to h parts in the figure) corresponding to each light receiving element output from the infrared sensor unit 28 and temperature data output from the thermistor 33 which is a reference temperature element (in the figure). It is a figure which shows the x part). Further, FIG. 8B is a diagram showing temperature data (a to h portions in the figure) corresponding to each light receiving element after the operation time of the induction heating cooker of 100 seconds has elapsed.
8 (a) and 8 (b), the container 1 including the contact surface between the plate 12 and the container 14 is eventually included in each light-receiving area at a position extending from the side surface of the container 14 to the surface of the plate 12.
The temperature corresponding to infrared rays radiated from the area corresponding to the lower part of the side surface of No. 4 (part f in the figure) becomes the highest,
Is determined to be the true value of the temperature. The temperature data shown in FIGS. 8A and 8B are measured by the temperature measuring means 36, a light receiving element that outputs the highest temperature is selected, and the amount of electricity to the current-carrying coil 17 is determined based on the output.

In addition to the infrared rays being received by the array-shaped infrared sensor 26 configured in a 1 × 8 array, for example, 4 × 4 or 8 at a position extending from the side surface of the container 14 to the surface of the plate 12. It is also possible to use the array-shaped infrared sensor 26 configured in the x8 array and receive the infrared light emitted from that position. This also applies to the fourth and subsequent embodiments described below.

As described above, the operation of the induction heating cooker having such a configuration is performed by turning on the operation switch on the operation panel 13, and the size of the container 14, the shape of the lower side surface of the container 14, the container 14 to the plate 12 are performed. Even when there is a change in the mounting position of the container, it is possible to accurately capture the lower portion of the side surface of the container 14 including the contact surface between the plate 12 and the container 14. As a result, the control means 16 is not affected by the magnitude of the emissivity of the container 14 and the like, and can appropriately control the energization amount to the energizing coil 17 to execute the cooking of the object to be cooked.

Fourth Embodiment FIG. 9 is a top view showing a fourth embodiment of the induction heating cooker in which the induction heating unit, that is, the energizing coil of the present invention is provided inside the plate at two places. The same reference numerals as those in the first embodiment indicate the same or corresponding parts. In FIG. 9, the energizing coils 44a and 44b are symmetrically arranged below the two plates 12a and 12b provided on the upper surface of the main body 11, and the two energizing coils 44a and 44 are provided at both ends of the main body 11.
A pair of array-shaped infrared sensors 45a and 45b are arranged facing each other on a line passing through the center of b. And
These infrared sensors 45a and 45b have a light receiving area extending over the two plates 12a and 12b.

Next, the heating operation of the induction heating cooker having such a configuration will be described with reference to FIG. When a container (not shown) is placed on each of the two plates 12a and 12b to perform a heating operation, one array-shaped infrared sensor 45a is a bottom portion of the container placed on one plate 12a. Infrared rays in the light receiving areas a to h on the side surface including are received. At the same time, the other array-shaped infrared sensor 45b receives the infrared rays in the light-receiving areas i to p on the side surface including the bottom of the container placed on the other plate 12b. Then, a pair of array-shaped infrared sensors 45
Based on the outputs of a and 45b, the temperatures of the two containers can be accurately detected by the temperature measuring method described in the first to third embodiments.

Further, as shown in FIG. 10, for example, when the container 14 is placed on only one plate 12b and the heating operation is performed, the arrayed infrared sensor 45a on the far side allows the side surface on one side of the container 14 to be located. To receive the infrared rays of the light receiving areas a to h located on the surface of the plate 12b on one side, and to extend from the side surface on the other side of the container 14 to the surface of the other plate 12b by the arrayed infrared sensor 45b on the near side. Infrared rays in the light receiving areas i to p at different positions are received. Then, the temperature measuring means (not shown) extracts the maximum temperature from the temperature data at a plurality of locations on both side surfaces of the container 14 based on the outputs of the pair of array-shaped infrared sensors 45a and 45b, and determines the maximum temperature. Judging as the true value of the temperature of the container 14, the heating operation is stopped when the true value reaches a predetermined level. Here, the infrared light condensing area a
~ P, that is, by increasing the number of condensing areas as much as possible and extracting the highest value from the 16 patterns of infrared rays, the temperature detection accuracy of the container 14 can be improved.

Further, in FIG. 11, a pair of array-shaped infrared sensors 45a and 45b are arranged in, for example, an 8 × 8 array, and light receiving areas a to are formed in a direction perpendicular to the line passing through the central portions of the energizing coils 44a and 44b. FIG. 6 is a top view showing a case where the light receiving areas i to p are formed on both sides of the main body 11 in a horizontal direction with respect to a line passing through the central portions of the energizing coils 44a and 44b while forming h. With such a configuration, when a container (not shown) is placed on each of the two plates 12a and 12b and a heating operation is performed, the pair of array-shaped infrared sensors 45a and 45b are perpendicular to the side surface of the container. In addition to receiving the infrared rays emitted from the light receiving areas a to h in the direction, the infrared rays emitted from the horizontal light receiving areas i to p below the container are received.

Then, the temperature measuring means (not shown) controls the heating operation in a state where the temperature measuring range of the container is increased based on the outputs of the pair of array-shaped infrared sensors 45a and 45b. Therefore, even when there is a change in the size of the container 14, the shape of the lower side surface of the container 14, the placement position of the container 14 on the plate 12, or the like each time cooking is performed, the container 14 is not changed.
The lower part of the side surface of the container 14 including the contact surface between the plate 12 and the plate 12 is accurately captured, and the infrared rays emitted from that part are received, whereby the detection accuracy of the temperature of the container is further improved and the cooking target is cooked. Can be done properly.

As described above, the size of the container 14, the shape of the lower portion of the side surface of the container 14, the mounting position of the container 14 on the plate 12, etc., when the operation operation of the two-mouth type induction heating cooker having such a configuration is performed. Even when there is a change in the temperature, the temperature of the container 14 can be accurately detected based on the light receiving outputs of the pair of array-shaped infrared sensors 45a and 45b, and the heating operation of the heating cooker can be executed.

Embodiment 5. FIG. 12 is a side sectional view showing Embodiment 5 of the induction heating cooker of the present invention. The same reference numerals as those in the first to fourth embodiments indicate the same or corresponding parts. In FIG. 12, reference numeral 46 detects, based on the output of the infrared sensor unit 28, that the container 14 has been removed after the heating operation of the heating cooker is completed, and then the temperature of the plate 12 is monitored and the plate 12 is heated during the heating operation. If you accidentally place a small metal object and monitor it for safety, such as when it reaches a high temperature,
Alternatively, it is various monitoring means for monitoring the state in which the juice of the food to be cooked in the container 14 is sprayed onto the plate 12, and is stored in the temperature measuring means 36 composed of a microcomputer. Reference numeral 47 is a monitoring status notifying means including an electronic buzzer or the like for notifying the user of the monitoring status based on the outputs of the various monitoring means 46. At the same time, the outputs of the various monitoring means 46 are also input to the display panel 15 and the control means 16. 13 is a block diagram of an induction heating cooker equipped with the temperature measuring means 36. This block diagram is almost the same as the block diagram of the induction heating cooker disclosed in the third embodiment, except that various monitoring means 46 are stored in the temperature measuring means 36 including a microcomputer, and the main body 11 is different.
That is, the monitoring state notification means 47 is stored therein.

Next, the temperature monitoring of the plate 12 after removal of the container 14 of the induction heating cooker having such a configuration will be described with reference to FIGS. 13 and 14. The detailed description of the normal heating operation of the container 14 is almost the same as that of the third embodiment, and the description thereof is omitted here. In FIG. 13, when the container 14 (dotted line part a in the figure) is removed after the heating operation of the heating cooker is completed, the infrared sensor unit 28 corresponds to the light receiving areas a to h emitted from the plate 12 and other areas. Receives infrared rays. The container 14 is placed on the plate 12.
When is mounted, the infrared sensor unit 28 receives the infrared rays in the light receiving area corresponding to the side surface portion.

Here, the temperature measurement data corresponding to the light receiving areas a to h output from the temperature measuring means 36 immediately before the container 14 is removed from the plate 12 is shown in FIG. Further, the light receiving areas a to h output by the temperature measuring means 36 immediately after the container 14 is removed from the plate 12
The temperature measurement data corresponding to is shown in FIG. In FIG. 14A, in the light receiving areas a to h, g, that is, the temperature of the light receiving area on the side surface of the container 14 including the contact surface between the container 14 and the plate 12 is the highest, and the other temperature is far from the light receiving area. It can be seen that the temperature of the light receiving area is low. Next, in FIG. 14B, the temperature values of the light receiving areas a and b are the same as those of the light receiving areas a and b in FIG.
The reason why it is lower than the temperature value of b is that container 1
This is because the infrared sensor unit 28 receives the amount of infrared rays corresponding to the ambient temperature by removing the number 4.

In FIG. 14B, the temperature of the light receiving areas c to h hardly changes even when the container 14 is removed. The reason is that the heat of the container 14 is due to the plate 12
This is because the infrared sensor unit 28 receives the amount of infrared rays corresponding to the heat that is transmitted and held by the plate 12 and is radiated from the plate 12. Therefore, it is necessary to prevent the user from directly touching the hot plate 12 at this time. As a countermeasure against this, the removal of the container 14 is detected from the temperature data of FIGS. 14A and 14B, for example, based on the infrared pattern corresponding to the light receiving areas a to h, that is, the temperature pattern of the light receiving areas a to h. It is proposed to inform the user of that condition.

As a concrete countermeasure, the various monitoring means 46 in FIG. 13 constantly monitor the infrared pattern corresponding to the light receiving areas a to h, that is, the temperature pattern of the light receiving areas a to h. At this time, when the infrared ray amount from the lower light receiving area is large and the infrared ray amount from the upper light receiving area is small, that is, when the temperature pattern of the upper light receiving area is substantially equal to the ambient temperature, the container 14 is removed. Determine that However, since the lower infrared ray amount is large and the temperature is high, the situation is displayed on the display panel 15 and at the same time, a signal is sent to the abnormality notifying means 47 to drive the electronic buzzer, or "touch". A warning such as "Please do not do" is displayed on the display panel 15. After this, the temperature of the plate 12 is, for example, 50 ° C. due to natural cooling.
When it descends to the following level, the amount of infrared rays in the corresponding lower light receiving area also decreases, and the above-described abnormality notification operation is canceled. As a method for detecting the removal of the container 14, in addition to monitoring the change in the temperature output from the temperature measuring means 36, the change in the induced voltage of the energizing coil 17 may be detected.

FIG. 15 is a side sectional view showing a case where a small-sized metal object such as a spoon 48 is accidentally dropped on the plate 12 in a state where the container 14 is not placed during the operation of the induction heating cooker. . When the spoon 48 is placed on the plate 12, an eddy current flows through the spoon 48 to heat it. FIG. 16 is a diagram showing temperature data of the light receiving areas a to h output from the temperature measuring means 36 when the spoon 48 is placed on the plate 12. In FIG. 16, it can be seen that the temperature of the light receiving areas c and d, where the spoon 48 is placed, is higher than the temperatures of the other light collecting areas a, b, and e to h.

In order to prevent the user's hand from touching the spoon 48 heated in such a state, the temperature data of the light receiving areas a to h shown in FIG. 16 are constantly monitored by various monitoring means 46. Then, if the temperature of one light receiving area d or the two light receiving areas c, d is higher than a predetermined value as compared with the temperature of the other light receiving areas a, b, e to h, the various monitoring means 46 will determine that the spoon 48 is It is determined that the warning is placed on the plate 12 by mistake, and the warning is similarly displayed on the display panel 15. At the same time, the control means 1
The high frequency alternating current to the energizing coil 17 is cut off via 6.

FIG. 17 is a side sectional view showing a case where the juice of the food to be cooked (a portion in the figure) is spilled from the container 14 during operation of the induction heating cooker. When the juice of the food to be cooked spills from the container 14, the juice flows onto the plate 12 to stain the surface of the plate 12 and firmly adhere by heating. This makes it difficult to clean the surface of the plate 12 and causes a problem such that the juice adheres to the filter 19 of the infrared sensor unit 28 arranged near the side surface of the container 14 to prevent infrared detection. FIG.
FIG. 4 is a diagram showing temperature data corresponding to light receiving areas a to h output from the temperature measuring means 36 when the juice of the food to be cooked spills from the container 14. 18, when the juice of the food to be cooked in the container 14 spills, the plate 12
Light receiving area a extending from a lower part of the side surface of the container 14 including a contact surface between the container 14 and the container 14 to a portion slightly higher than that.
There are small fluctuations or pulsations in the temperature data corresponding to ~ h. It is assumed that this temperature pulsation phenomenon is unique to the process in which the spilled hot juice comes into contact with the outside air and is naturally cooled.

As a means for stopping the heating operation of the induction heating cooker when the juice of the food to be cooked in the container 14 is spilled, the light receiving area a is detected by the various monitoring means 46.
The temperature data of to h are constantly monitored, and when a pulsation of a predetermined level is generated within a predetermined time from any of the light receiving areas, it is determined that juice spillage has occurred, and a warning is displayed on the display panel 15. At the same time, the amount of energization of the high-frequency alternating current to the energizing coil 17 is reduced or cut off via the control means 16.

As described above, the temperature of the plate 12 immediately after the removal of the container 14 immediately after the operation of the induction heating cooker is stopped, the placement of the spoon 48, which is a small item during the operation is detected, and the juice of the food to be cooked in the container 14 is detected. By performing the spillage detection by the various monitoring means 46, it is possible to provide a heating cooker that alerts the user of a situation relating to safety and improves the cleanability.

Sixth Embodiment FIG. 19 is a side sectional view showing Embodiment 6 of the induction heating cooker of the present invention. The same reference numerals as those in the first to fifth embodiments indicate the same or corresponding parts. In FIG. 19, reference numeral 49 is provided below the infrared sensor unit 50 with an upper plate, and the infrared sensor unit 50 is housed so as to be positioned in the main body 11 when the induction heating cooker is stopped or is not used, and This is a moving mechanism device that moves the infrared sensor unit 50 upward to the position above the surface of the plate 12 and near the lower part of the side surface of the container 14 during the operation of the induction heating cooker. With such a configuration, the light receiving surface of the infrared sensor unit 50 with the upper plate (a in the figure
The amount of dust in the room air that adheres to the area) is reduced.
Therefore, it is possible to prevent deterioration of the temperature detection accuracy of the container 14 in advance.

Seventh Embodiment FIG. 20 is an overall view showing Embodiment 7 of the induction heating cooker of the present invention. In the figure, 11 is a main body, 12 is a plate, 13 is an operation panel, 5
Reference numeral 1 denotes an exhaust port for exhausting air inside the main body 11, for example, air for cooling a control board provided in the main body 11 and air from a griller unit 55 described later.
Reference numeral 52 is a cutout portion, 53 is an infrared sensor viewing hole, 54 is a heating portion, and 55 is a griller portion.

The exhaust port 51 is provided in a projecting portion formed in the upper rear part of the main body 11 and is installed at a position higher than the surface of the plate 12. Therefore, it is possible to prevent the inflow of water due to spillage of the pot or the like. Further, by providing the cutout portion 52, it is possible to store the pan even when it sticks out of the plate 12, the area of the plate 12 can be reduced, and the device can be made compact.

Further, by making the exhaust port 51 high, the array infrared sensor 26 (not shown) can be inserted in the structure. Then, the temperature of the bottom contact portion of the pan is measured from the infrared sensor peep hole 53. By inserting the infrared sensor 26 into the protrusion that raises the exhaust port 51, it is not necessary to separately provide a protrusion for installing the sensor, and it is easy to clean and easy to use.

If a shutter (not shown) is provided in the infrared sensor peep hole 53 for opening and closing normally when in use, the infrared sensor 26 can be prevented from becoming dirty.
Product life is also improved. In addition, it is preferable that the infrared sensor peep hole 53 is provided above the surface of the plate 12 so that the spillage does not enter.

The protrusion having the exhaust port 51 and the infrared sensor peep hole 53 may be provided on the side of the main body 11.
With this configuration, for example, as shown in FIG. 11, it is possible to deal with the case where the infrared sensors are arranged on both sides of the main body 11.

Eighth Embodiment 21 and 22 are views showing an eighth embodiment of the induction heating cooker of the present invention. In FIG. 21, 11 is a main body, 12 is a plate, 14 is a pot, and 14x, 14y, and 14z are pots of slightly different sizes.
Among them, 14x is a small pan among the three pans, 14y is a medium pan, 14z is a large pan, 16 is a control means, and 17 is an energizing coil. Reference numeral 28 denotes an infrared sensor unit, which detects infrared rays in each of the eight vertically divided areas and determines the temperature. Reference numeral 51 is an exhaust port, and 53 is an infrared sensor viewing hole.

The graph of FIG. 21 shows the measured temperature of each element from the infrared sensor unit 28, that is, the condensing area a.
Each of the measured temperatures of ~ to h is shown in FIG.
e, f, and g are the fourth element, the fifth element, the sixth element,
The measured temperature of the 7th element is shown. FIG. 22 is a diagram for explaining the flow.

In FIG. 21, three pots 14x, 14y, 14 are shown.
It shows that z is heated and measured. The case where the pans 14x, 14y, and 14z having slightly different sizes are heated by the main body 11 will be described. 14x is a small pan among the three, 14y is a medium pan, and 14z is a large pan.

First, the state when the pot 14x is heated is shown by (a1). Of the elements of the infrared sensor unit 28, a state in which the fifth element (e in the figure) just catches the boundary portion between the pan 14x and the plate 12 is shown. The temperature of each element is shown in the graph of (a2).
From the graph, it can be seen that the fifth element e has the highest temperature of 210 ° C. Further, the adjacent elements d and f are both 150
It has become ° C.

In FIG. 21, (c1) shows how the pot 14z is heated. Of the elements of the infrared sensor unit 28, the state in which the sixth element (f in the figure) just catches the boundary portion between the pan 14z and the plate 12 is shown. The temperature of each element is shown in the graph of (c2). The graph also shows that the sixth element f has the highest temperature of 210 ° C. Further, the elements e and g adjacent to each other are both at 150 ° C.

In FIG. 21, (b1) shows how the pot 14y is being heated. Of the elements of the infrared sensor unit 28, the boundary portion between the pan 14y and the plate 12 is shown as being captured by the fifth element (e in the figure) and the sixth element (f in the figure). The temperature of each element is (b2)
Is shown in the graph. From the graph, it can be seen that the fifth element e has the highest temperature, which is higher than 180 ° C., and the sixth element f has almost the same temperature, which is almost 180 ° C. Further, the adjacent elements d and g are both at 150 ° C.

From the above results, the following two things can be seen.
The first is to find out the size of the pot by checking which element shows the maximum value. Second, when the size of the pot is in the middle of the corresponding elements, the two adjacent elements show almost the same temperature, which is lower than the case where only one element shows the higher temperature. There is.

The first one is clear from the results of the measurement performed by changing the size of the pot. Pan 14 and plate 1
The element trapping the light collecting area corresponding to the boundary portion of 2 shows the highest temperature. From this, by checking which element shows the maximum value, such as what the maximum value of which element is the pan, what is the maximum temperature? Depending on the size of the pot. By thus providing the container size inferring means for inferring the size of the pot, the size of the pot can be used to infer the temperature of the contents of the pot as described later. Further, when the energizing coil is divided into the inner coil and the outer coil, energy can be saved by switching the coil to be energized only to the inner coil depending on the size of the pot. Even if the monocular infrared sensor is used as in the second embodiment, the size of the pot can be similarly inferred by identifying the area with the highest temperature.

The second case is also clear from the present measurement example of FIG. 21 (b). Pot 1 depending on the size of the pot
There is a case where the boundary surface between 4 and the plate 12 does not just overlap the element but is near the middle of the two elements. In that case, an example is shown in the graph of (b2), but two adjacent elements show high values at almost the same temperature, and the size is the measurement result of a pot of a size just corresponding to the element. Smaller than. The cause can be explained as follows.

First, the temperature of the element basically indicates the average temperature in the detection area of the element. At that time, if a certain element just catches the boundary between the pan 14 and the plate 12, the detection area shows the temperature of that portion, so that temperature is shown. This is because the angle of view of the element is so designed. However, the state in which the two elements show almost the same temperature means that the detection areas of the elements do not exactly coincide with each other at the boundary, and in that case, the average of the boundary temperature and the temperature around it is shown. Become. The temperature of the pan itself does not change at the boundary and its surroundings, but the temperature outside the boundary cannot be measured correctly due to the high reflectivity of the pan, and it is almost the ambient temperature around the plate or the reflection on the plate surface. , The temperature is lower than it actually is. Naturally, the temperature at which the element is captured will also drop because it is an average. This can be said for both. Here, the average temperature will be described in the example of (b2). In the case of the temperature indicated by e, it can be considered as the average of the temperature at the boundary between e and f and the temperature around it. it can.

The actual temperature of the pan y is considered to be 210 ° C. from the result that both the pan x and the pan z, which are slightly different in size from the pan y, are 210 ° C. due to simultaneous heating. The ambient temperature is 150 ° C., which is considered as the temperature of the adjacent pixel, in this case, d. The maximum measured value in (b2) is e
At 180 ° C. Considering these relationships, the average of "temperature of pot y" and "ambient temperature" = "temperature of e",
That is, the average of 210 ° C and 150 ° C → 180 ° C. From this relationship, (210 + 150) / 2 = 180 holds for this measurement system.

In this example, the pot temperature is 210 ° C.
The temperature was 180 ° C. when the devices showed almost the same temperature. Since the difference is 30 ° C., half of the difference is used as a reference value, and if the difference is within 15 ° C., the temperature is considered to be almost the same. Since this number changes depending on the pot temperature, we will show it as a percentage. Since 15 ° C. to 180 ° C. is 8%, when the temperature difference between the two elements is within 8%, the boundary between the pan and the plate is to span the two elements. Note that this ratio is the case in the present embodiment, and it is necessary to independently obtain the reference value in other device systems, but the idea is the same.

The above will be described with reference to FIG. FIG. 22
Is a flowchart for obtaining the pot temperature X. S101
Then, the maximum value among the elements is obtained and set as t1. Then
The element adjacent to t1 and having a higher temperature is t2 (S10
2), the lower temperature of the elements adjacent to t1 corresponds to the surrounding temperature, and is set to t3 (S103).

In S104, the difference between the element t1 having the highest temperature and the side t2 having the highest temperature between the adjacent elements is calculated, and the difference is t.
It is compared whether it is within 8% of 1. This is to check whether the values of two adjacent elements are apart or close to each other. When the values are apart from each other, that is, when the reference value exceeds 8%, the value is closer to S105 on the no route, and when the value is close to 8%. In the case of yes, the process proceeds to S106. If they are far apart,
This shows that one element firmly holds the boundary between the bottom of the pan and the plate. If it is within 8% of t1,
It indicates that the boundary between the bottom of the pan and the plate is between the elements of the two sensors.

In the case of S105, the temperature of t1 is set as the pan temperature X as it is. In the case of S106, the temperature t indicated by the element
Since 1 is the average of the actual pot temperature X and the surrounding temperature t3, the pot temperature X is (X + t3) / 2 = t1
It is calculated from X = 2 × t1−t3. As described above, it can be understood that the pot temperature can be correctly detected regardless of the size of the pot by providing a means for correcting the value output as the pot temperature when the temperature difference between the adjacent areas is less than or equal to the reference value.

The light collecting area a or h at the end shows the highest temperature, and the temperature difference between the light collecting areas adjacent to the light collecting area a or h, for example, the temperature difference between a and b or g and h is below the reference value. In this case, as the ambient temperature, the output is corrected by using the temperature of the light collecting area two away from the light collecting area showing the highest temperature, for example, the temperature of c or f.

It is also understood from FIG. 22 that the element number showing the maximum value differs depending on the size of the pot, and conversely, the size of the pot can be known from the element number showing the maximum value. In this case, it is assumed that the pot is placed in the center, but this is printed on the plate with a guide such as concentric circles, and written in the instruction manual and equipment so that it will be placed accordingly. You can respond by keeping it.
Also, although not shown, as a method of arranging at least two or more sensors from multiple directions toward the center of the pot installation position and setting the average value of the pot sizes obtained by each sensor as the pot size Is also good. Note that all calculations and judgments according to these flows can be executed by the microcomputer.

Ninth Embodiment 23 and 24 are views showing Embodiment 9 of the induction heating cooker of the present invention. Since the drawing numbers in FIG. 23 are the same as those in the eighth embodiment and the like, description thereof will be omitted. FIG. 23 (a) is a diagram showing a state of measuring a small pot, and FIG. 23 (b) is a diagram showing a state of measuring a large pot.
FIG. 24 shows a temperature change of the element showing the maximum temperature from the sensor element when the small pot and the large pot of FIG.
It is a graph showing the change of the water temperature in the pan, and the graph showing the change of the temperature of the element and the change of the oil temperature in the pan showing the maximum temperature from the sensor element when oil is put and heated. In FIG. 24, (a) shows a case of a small pot and oil, (b) shows a case of a large pot, oil,
(C) shows a case of a small pot and water, and (d) shows a case of a large pot and water. The solid line in the graph shows the temperature of the element showing the maximum temperature in the element, and the dotted line shows the temperature of water or oil in the pot. Element c in the case of a small pan and element g in the case of a large pan showed the highest temperature. This is consistent with that from FIG. 23, the element c captures the boundary between the pan bottom and the plate in the case of a small saucepan, and the element g in the case of a large saucepan.

Comparing (a) and (c) of FIG. 24, in the case of a small pot, the pot temperature in the case of water and the water temperature of the pot contents are almost the same, but the oil temperature is the pot temperature and the pot contents. It can be seen that the difference from the oil temperature is about 30 ° C. Similarly, in the case of the large pots of (b) and (d), the pot temperature for water is almost the same as the water temperature of the pot contents, but the oil temperature is the pot temperature and the oil temperature of the pot contents. It can be seen that the difference between and is about 25 ° C.

Including these, the characteristics are summarized from the four graphs. In the case of water, the pot temperature and the contents temperature are almost equal. In the case of oil, the pot temperature is 25 to 30 ° C higher than the pot temperature and the contents temperature. In the case of water, the pot temperature rises in proportion to time immediately after the start of heating. In the case of oil, the pot temperature rises rapidly for about 50 seconds from the start of heating, and thereafter the rate of rise decreases and becomes constant. In the case of water, both the pot temperature and the water temperature of the pot contents are saturated at a little less than 100 ° C. and become a constant temperature. Even if the oil temperature exceeds 100 ° C., the temperature rises at a constant rate of increase.

From the above and above, it can be inferred whether the heated product in the pan is water or oil. It can be seen that the one in which the temperature rises at a substantially constant rate from the start of heating is water in the pot content, and the one in which the temperature rise at the start of heating is large and the temperature rise rate decreases from the middle to be constant is oil. Further, it is understood that the one in which the pot temperature becomes constant around 100 ° C. is water, and the one in which the pot temperature continues to rise even above 100 ° C. is oil.

By providing the heating material inference means for inferring the substance in the pot, that is, the heating material in this way, if it is known that it is water, the heating power is weakened when it reaches 97 ° C.,
It can be expected to have the effect of suppressing evaporation of water and suppressing the adhesion of water due to condensation around the range.

Further, if the substance in the pot is water, the temperature of the water in the pot can be calculated because it is almost equal to the sensor temperature from the above. If the substance in the pot is oil, the temperature of the oil can be inferred by subtracting the value of 25 to 30 ° C from the sensor temperature as described above.
Here, if the intermediate value of 27 ° C. is subtracted, ± 2.
It can be inferred within the error range of 5 ° C. By providing the heated product inferring means for inferring the temperature of the heated product, the heating output can be controlled more accurately.

Embodiment 10. FIG. 25 is a diagram showing Embodiment 10 of the induction heating cooker of the present invention. In the figure, reference numeral 56 is a weight detecting means. The other numbers have already been described and will be omitted. The weight detecting means shown in FIG. 25 can be realized by, for example, installing metal load cells at 3 to 4 places around the grounding surface of the pan, detecting the amount of subduction of the plate due to the weight of the pan, and replacing it with the weight. The signal of the load cell is sent to the microcomputer 16 which is the control means, the strain amount of each load cell is converted into the weight, and the weight is summed, whereby the pan on the plate can be weighed.

Also, if the weight of a pot that is often used is registered in advance, the weight of the contents in the pot can be measured by subtraction processing in the microcomputer. Further, if it is known that it is water, the amount of water that has entered the pan can be calculated, and if it is known that it is oil, the amount of oil can be calculated. For other substances, if the volume per unit weight is known, the volume added back from the weight can be found.

The weight of the pot at a certain time is stored in the memory in the microcomputer, and then the weight of the pot is measured again,
If you take the difference, you can know the weight of only the contents put in the pot during that time, and you can proceed cooking conveniently. Also in this case, if the volume per unit weight of the put substance is known, the put amount can be obtained by back-calculating from the weight.
It is convenient because you can see how much cc of water you have added.

Further, it can be simply used as a gravimetric scale of food, and cooking can be conveniently proceeded. in this case,
Since there is no need to prepare another scale, it is very convenient without taking up any space. In addition, displaying the weight measurement result on the plate or on the operation panel is convenient and convenient.

The graph of FIG. 26 (a) is a graph measured by putting a small amount of oil in a large pot, and the element g has a maximum value by catching the boundary between the bottom of the pot and the plate. (B) is a graph measured after adding oil to the same large pot for a while, and since the size of the pot is unchanged, the element g also has the maximum value. Since the amount of oil in FIG. 26 (a) is smaller than that in FIG. 26 (b), it warms up faster. At that time, the temperature difference between the oil temperature and the pan temperature is higher in the 20 ° C pan when the oil temperature is higher than 50 ° C. On the other hand, in (b), since the amount is larger than that in (a), the rise is slow, and when viewed at an oil temperature of 50 ° C or higher, the 25 ° C pot is higher.

From the above, it can be seen that even in the same pot, the difference between the oil temperature and the pot temperature differs depending on the amount of oil. This is because oil has a high viscosity and therefore has little convection, and as the amount of oil increases, the speed of warming the whole becomes slower. It is necessary to know the amount of oil in order to more accurately infer the temperature inside the pot. The amount of oil can be determined from the change in weight before and after putting it in the pan by the weight detecting means. For example, by first memorizing only the weight of the pan, then weighing the oil when it is added, and taking the difference, the weight of the oil put in the pan can be determined.
Of course, any cc may be manually input.

Whether or not the oil in the pan is oil may be determined from the way the temperature rises during heating, or from whether the fried food button is pressed. The volume of oil per unit weight can be easily calculated by a microcomputer.

The graph of FIG. 26 (c) is a graph measured by putting a small amount of oil in a small pan, and the element c has a maximum value by catching the boundary between the bottom of the pan and the plate. (D) is a graph measured after adding oil to the same small pot for a while, and since the size of the pot is unchanged, the element c also has the maximum value.

It can be seen that even with the same amount of oil, the difference between the oil temperature and the pan temperature differs depending on the size of the pan. In order to improve the accuracy, the temperature of the pot contents is inferred from the three factors of the size of the pot, the contents of the pot, and the amount of the contents. The size of the pot is known from the element that indicates the maximum temperature of the sensor.
The contents of the pot and the amount of the contents may be as described above.

Eleventh Embodiment 27 to 30 are diagrams showing an example of a display of the induction heating cooker of the present invention. FIG. 27A is an example of a display, and shows a state in which, for example, the inner flame of a flame emits light according to the temperature of the pot, and the outer flame also emits light when the temperature of the pot increases. As an example, the internal flame emission is performed at 50 ° C. and the external flame emission is performed at 100 ° C. Also, 150 ℃
You may increase the brightness with. (B) is an example in which the size of the flame is increased as the temperature of the pot increases. Figure 2
FIG. 8 shows an example in which FIG. 27 (a) is further divided, and is an example in which three flames are displayed in six stages by combining the inner flame and the outer flame.

FIG. 29 shows an example of simply displaying an LED.
(A) is an example in which the LED lighting is increased one by one according to the pot temperature, (b) is an example in which the color is changed at the LED stage,
(C) shows an example in which the colors of all LEDs are changed at the LED stage.

FIG. 30 shows an example of the relationship between the pot temperature and the lighting temperature of the LED. (A) is an example in which + 30 ° C. is arranged at regular intervals from 40 ° C., and (b) is an example in which typical temperatures are allocated. is there. In the case of (a), the temperature display is at regular intervals, and the feeling is easy to grasp. In the case of (b), the boiling temperature of water is 100 ° C,
Commonly used temperatures in oil 140 ℃, 160 ℃, 180 ℃
It has the advantage of being easy to use.

Note that these displays may be made on the plate or the operation panel. Also, although it has been explained that the temperature of the pot is displayed, it is of course possible to display an inferred value of the pot content temperature. In that case, it is possible to know the oil temperature itself, and the usability for cooking is further improved.

[0117]

Since the present invention is constructed as described above, it has the following effects.

In the induction heating cooker according to the present invention, the induction heating means is arranged in the main body whose upper surface is covered with the plate, and the cooking container placed on the plate is heated by electromagnetic induction. In the container, a temperature detecting means for detecting the temperature of the lower side surface of the cooking container including a contact surface between the plate and the cooking container in a non-contact manner is provided, and an output control for controlling the output of the induction heating means based on the output of the temperature detecting means. Since the means is provided, when the operation of the induction heating cooker is started by turning on the operation switch of the operation panel, for example, the side surface of the container including the contact surface between the plate and the container by the infrared sensor which is the temperature measuring means. By receiving the infrared rays emitted from the lower part, the control unit can accurately detect the temperature of the container and perform the cooking of the food to be cooked without being affected by the material of the container. .

Further, the temperature detecting means is provided with a monocular infrared sensor for receiving infrared rays radiated from the cooking container and the plate, and includes moving means for vertically moving the light receiving area of the infrared sensor. Since the infrared sensor is fixed at the position where the maximum amount of infrared light received in each light receiving area is detected, the size of the container, the shape of the lower side of the container, the mounting position of the container on the plate, etc. Even if there is a change, the monocular infrared sensor can accurately receive infrared rays emitted from the lower side surface of the container including the contact surface between the plate and the container. As a result, the control means is not affected by the emissivity of the container, etc., and controls the amount of electricity supplied to the energizing coil to accurately maintain the temperature of the container at the set temperature, thereby heating the food to be cooked. Cooking can be performed.

Further, the temperature detecting means includes an infrared sensor in which a plurality of light receiving elements for receiving infrared rays emitted from the cooking container and the plate are arranged in an array in the vertical direction,
Since the output of the induction heating means is controlled based on the maximum amount of infrared rays received by each light receiving element, the size of the container, the shape of the lower side surface of the container, the placement of the container on the plate Even if there is a change in the position, the control means accurately captures the infrared rays emitted from the lower side surface of the container including the contact surface between the plate and the container output from the arrayed infrared sensor to accurately measure the temperature of the container. It is possible to detect and control the heating operation of the induction heating cooker without being affected by the material of the container.

Further, when the infrared light receiving amount of a plurality of light receiving elements among the light receiving elements of the arrayed infrared sensor decreases at the same time, a warning means for issuing an alarm is provided, so that when using the induction heating cooker. The safety of can be secured.

Further, among the light receiving elements of the array type infrared sensor, when the amount of infrared rays received by at least one of the light receiving elements exceeds a predetermined value, it is determined that a metallic accessory is placed on the plate. Is provided, and the warning means for issuing a warning based on the result of the judgment means is provided.
It is possible to prevent a situation in which a small metal object is erroneously placed on the plate during the heating operation, and the safety of the small object such as a high temperature state is lost.

Further, it is determined that the amount of infrared rays detected by each light receiving element of the arrayed infrared sensor fluctuates by a predetermined number within a predetermined time, and it is determined that the food to be cooked in the cooking container has blown out of the container. I decided to provide a judgment means to
When the juice of the food to be cooked in the container spills onto the plate during the heating operation, the user is alerted to the state promptly,
It is possible to improve the cleanability of the plate by reducing the amount of juice spilled on the plate.

Since the angle of the light receiving area of the monocular type infrared sensor or the array type infrared sensor is set within 5 degrees, the infrared rays emitted from the lower side surface of the container including the contact surface between the plate and the cooking container are set. Can be properly received with the light receiving area narrowed, and the temperature of the container can be accurately detected to perform the cooking of the object to be cooked.

[0125] Further, the monocular type infrared sensor or the array type infrared sensor is housed in the main body when the induction heating cooker is stopped, and is above the plate surface at the start of the operation of the induction heating cooker and in the cooking container. Since the moving means for moving and arranging the vicinity of the lower part of the side surface of the container is provided, the amount of dust in the indoor air adhering to the light receiving surface of the infrared sensor is reduced, and the temperature detection accuracy of the container is reduced. Can be prevented.

Further, in an induction heating cooker in which an induction heating means is arranged on a main body whose upper surface is covered with a plate to heat a cooking container placed on the plate by electromagnetic induction, the plate is provided on the upper surface of the main body. Only two of them are arranged along one direction, and a pair of array-shaped infrared sensors for receiving infrared rays is provided at a position sandwiching the two plates in that direction, and at least one plate and a contact surface of the cooking vessel Since the temperature detecting means for detecting the temperature of the lower side surface of the cooking container including the non-contact with the infrared sensor is provided, and the output control means for controlling the output of the induction heating means based on the output of the temperature detecting means is provided. Even when there is a change in the size of the container, the shape of the lower part of the side surface of the container, the placement position of the container on the plate, etc., during operation of the two-port induction heating cooker, a pair of It is possible to perform the heating operation accurately detect and cooking device the temperature of the container based on the received light output of the i-shaped infrared sensor.

Further, a protrusion formed on the upper part of the main body,
Since the temperature detecting means is provided in the protrusion by providing an exhaust port provided in the protrusion for discharging the air in the main body, it is not necessary to separately provide a protrusion for installing the temperature detecting means. It is also easy to clean and easy to use.

When the temperature detecting means detects the temperature in each of a plurality of areas in the vertical direction and the output difference between the area having the highest temperature among the plurality of areas and the area adjacent thereto is less than or equal to the reference value. Since there is a maximum output value between adjacent areas, and there is an output value correction means for correcting the output value, even if the boundary between the pan bottom surface and the plate does not exactly match the detection range of the element, You can determine the temperature of the pot.

Further, the temperature detecting means detects the temperature in each of a plurality of vertical areas, and the size of the cooking container placed on the plate is inferred according to the area having the highest temperature among the plurality of areas. Since the container size inferring means is provided, the size of the pan can be obtained by the temperature detecting means.

Further, the temperature detection means detects the temperature in each of a plurality of areas in the vertical direction, and the heated object inference is performed to infer the heated object in the cooking container from the temperature change of the highest temperature area among the plurality of areas. Since the means is provided, the heating object in the pan can be known by the temperature detecting means.

Further, the temperature detecting means detects the temperature in each of a plurality of vertical areas, and the heating object for inferring the temperature of the heating object in the cooking container from the temperature change of the area having the highest temperature among the plurality of areas. Since the temperature inference means is provided, it is possible to know the temperature of the heated material in the pan by the temperature detection means.

Further, the temperature detecting means detects the temperature in each of a plurality of vertical areas, and the size of the cooking container placed on the plate is determined according to the area having the highest temperature among the plurality of areas. Container size inferring means for inferring, heated material inferring means for inferring the heated material in the cooking container from the temperature change of the highest temperature area among the plurality of areas, and detecting the weight of the material placed on the plate surface Since the weight detection means is provided and the inference result of the container size inference means, the inference result of the heated material inference means, and the detection result of the weight detection means are used to obtain the temperature of the heated object in the cooking container, more accurately. The temperature of the heated product in the cooking container can be known.

Further, since the temperature display means corresponding to the temperature of the cooking container obtained by the temperature detecting means is provided, the temperature of the cooking container can be visually confirmed, which is convenient for cooking.

Further, since the temperature display means corresponding to the temperature of the heated material is provided, the temperature of the heated material in the cooking container can be visually confirmed, which is convenient for cooking.

Further, since the display means for displaying the weight is provided, it is possible to visually confirm the weight of the cooking container and the amount of heated material in the cooking container, which is convenient for cooking.

[Brief description of drawings]

FIG. 1 shows a side sectional view of a first embodiment of an induction heating cooker according to the present invention.

FIG. 2 is a graph showing temperature measurement data of a container of an infrared sensor.

FIG. 3 is a diagram for explaining radiation temperature measurement related to the infrared sensor according to the first embodiment.

FIG. 4 is a side sectional view of an induction heating cooker according to a second embodiment.

FIG. 5 is a side sectional view of an induction heating cooker according to a third embodiment.

FIG. 6 is a control block diagram relating to an induction heating cooker according to a third embodiment.

FIG. 7 is a perspective view of an array-shaped infrared sensor according to the third embodiment.

FIG. 8 is a graph showing temperature measurement data of the infrared sensor unit according to the third embodiment.

FIG. 9 shows a side sectional view of a two-mouth type induction heating cooker according to a fourth embodiment.

FIG. 10 is a side sectional view showing a case where a container is placed on one side plate of the two-mouth type induction heating cooker according to the fourth embodiment.

FIG. 11 is a top view showing a light collecting area of an array-shaped infrared sensor mounted on a two-mouth type induction heating cooker according to a fourth embodiment.

FIG. 12 is a side sectional view of an induction heating cooker according to a fifth embodiment.

FIG. 13 is a control block diagram relating to the induction heating cooker according to the fifth embodiment.

FIG. 14 is a graph showing temperature measurement data of the infrared sensor unit according to the fifth embodiment.

FIG. 15 is a side sectional view showing a state where small articles are placed on a plate of the induction heating cooker according to the fifth embodiment.

FIG. 16 is a graph showing temperature measurement data of the infrared sensor unit according to the fifth embodiment.

FIG. 17 is a side view showing a state in which juice of an object to be cooked spills onto a plate of the induction heating cooker according to the fifth embodiment.

FIG. 18 is a graph showing temperature measurement data of the infrared sensor unit according to the fifth embodiment.

FIG. 19 is a side sectional view of an induction heating cooker according to a sixth embodiment.

FIG. 20 is an overall view of the induction heating cooker according to the seventh embodiment.

FIG. 21 is a side sectional view of an induction heating cooker according to an eighth embodiment and a graph of a temperature measured by an infrared sensor.

FIG. 22 is a flowchart of the induction heating cooker according to the eighth embodiment.

FIG. 23 is a side sectional view of an induction heating cooker according to a ninth embodiment.

FIG. 24 is a graph of temperature measurement of the induction heating cooker according to the ninth embodiment.

FIG. 25 is a side sectional view of an induction heating cooker according to a tenth embodiment.

FIG. 26 is a graph of temperature measurement of the induction heating cooker according to the tenth embodiment.

FIG. 27 is a diagram showing an example of a display relating to the induction heating cooker according to the eleventh embodiment.

FIG. 28 is a diagram showing an example of a display relating to the induction heating cooker according to the eleventh embodiment.

FIG. 29 is a diagram showing an example of a display relating to the induction heating cooker according to the eleventh embodiment.

FIG. 30 is a diagram showing an example of a display relating to the induction heating cooker according to the eleventh embodiment.

FIG. 31 is a side sectional view of a conventional induction heating cooker.

[Explanation of symbols]

1 main body, 2 plates, 3 containers, 4 food items, 5
Control circuit section, 6 energizing coil, 7 detecting coil, 8
Temperature detector, 9 infrared sensor, 10 conduit, 11 main body, 12 plate, 13 operation panel, 14 container,
15 display panel, 16 control means, 17 energizing coil, 18 monocular infrared sensor, 19 stain prevention filter, 20 infrared sensor, 21 container, 22 plate, 23 vertical swinging means, 24 container temperature determining means, 2
5 position determining means, 26 array-shaped infrared sensors, 2
7 Temperature Determining Means, 28 Infrared Sensor Unit, 29
Area to be measured, 30 condenser lens, 31 scanning unit, 3
2 1st amplification part, 33 reference temperature element, 34 2nd amplification part, 35 differential amplification part, 36 temperature measuring means, 37
Signal output unit, 38 multiplexer, 39 A / D conversion unit, 40 temperature conversion unit, 41 storage unit, 42 representative element determination unit, 43 control determination unit, 44 pair of plates, 4
5 A pair of arrayed infrared sensors, 46 Various monitoring means, 47 Abnormality notification means, 48 Spoons, 49 Moving mechanism device, 50 Red line sensor unit with upper plate. 51 exhaust port, 52 notch, 53 infrared sensor peep hole,
54 heating part, 55 griller part, 56 weight detection means.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Kenichi Ito             2-3 2-3 Marunouchi, Chiyoda-ku, Tokyo             Inside Ryo Electric Co., Ltd. (72) Inventor Seiji Yoshida             2-3 2-3 Marunouchi, Chiyoda-ku, Tokyo             Inside Ryo Electric Co., Ltd. (72) Inventor Koichi Kinoshita             1728 Omaeda, Hanazono-cho, Osato-gun, Saitama 1728               Within Mitsubishi Electric Home Equipment Co., Ltd. (72) Inventor Hideyuki Ikeda             2-3 2-3 Marunouchi, Chiyoda-ku, Tokyo             Inside Ryo Electric Co., Ltd. F term (reference) 3K051 AA08 AB04 AB14 AC33 AC35                       AC38 AC39 AC42 AD10 AD28                       AD29 AD39 BD04 BD08 CD03                       CD42

Claims (18)

[Claims] 1. An induction heating cooker in which an induction heating means is disposed on a main body whose upper surface is covered with a plate, and a cooking container placed on the plate is heated by electromagnetic induction. The temperature detection means detects the temperature of the lower side surface of the cooking container including the contact surface with the cooking container in a non-contact manner, and the output control means which controls the output of the induction heating means based on the output of the temperature detection means. An induction heating cooker characterized by the above. 2. The temperature detecting means includes a monocular infrared sensor for receiving infrared rays emitted from the cooking container and the plate, and a moving means for vertically moving a light receiving area of the infrared sensor. 2. The induction heating cooker according to claim 1, wherein the infrared sensor is fixed at a position where the maximum amount of infrared light received in each light receiving area is detected when the light receiving area is moved. 3. The temperature detecting means includes an infrared sensor in which a plurality of light receiving elements for receiving infrared rays emitted from the cooking container and the plate are arranged in an array in a vertical direction, and each light receiving element is The induction heating cooker according to claim 1, wherein the output of the induction heating means is controlled on the basis of the largest amount of infrared rays received. 4. The alarm means for issuing an alarm when the infrared light receiving amount of a plurality of light receiving elements among the light receiving elements of the arrayed infrared sensor simultaneously decreases. Induction heating cooker. 5. It is determined that a metallic accessory is placed on the plate when the amount of infrared rays received by at least one of the light receiving elements of the array-shaped infrared sensor exceeds a predetermined value. The induction heating cooker according to claim 3, further comprising: a determination unit and a warning unit that issues a warning based on a result of the determination unit. 6. The cooked food in the cooking container is blown out of the container by detecting that the infrared ray amount detected by each light receiving element of the arrayed infrared sensor fluctuates by a predetermined number within a predetermined time period. The induction heating cooker according to claim 3, further comprising a determination unit that determines that. 7. The induction heating cooker according to claim 2, wherein an angle of a light receiving area of the monocular infrared sensor or the array infrared sensor is set within 5 degrees. 8. The monocular infrared sensor or array infrared sensor is housed in the main body when the induction heating cooker is stopped, and is above the plate surface when the induction heating cooker is started, and The induction heating cooker according to any one of claims 2 to 7, further comprising a moving unit that moves and arranges the cooking container to a position facing a vicinity of a lower portion of a side surface of the cooking container. 9. An induction heating cooker in which an induction heating means is arranged on a main body whose upper surface is covered with a plate, and a cooking container placed on the plate is heated by electromagnetic induction. A pair of infrared sensors for arranging only two of the plates along one direction and receiving infrared rays provided at positions sandwiching the two plates in that direction; at least one plate and the cooking container Temperature detecting means for detecting the temperature of the lower side surface of the cooking container including the contact surface with the infrared sensor in a non-contact manner, and output control means for controlling the output of the induction heating means based on the output of the temperature detecting means. An induction heating cooker comprising: 10. A temperature sensor is provided in the protrusion, the protrusion being formed on an upper portion of the main body, and an exhaust port provided in the protrusion for discharging air in the main body. The induction heating cooker according to claim 1, which is characterized in that. 11. The temperature detecting means detects temperature in each of a plurality of vertical areas, and an output difference between an area having the highest temperature among the plurality of areas and an area adjacent thereto is a reference value. The induction heating cooker according to claim 1, further comprising output value correction means for correcting the output value, assuming that there is a maximum output value between the adjacent areas in the following cases. 12. The temperature detecting means detects temperature in each of a plurality of vertical areas, and the temperature of the cooking container placed on the plate is determined according to the area having the highest temperature among the plurality of areas. The induction heating cooker according to claim 1, further comprising container size inference means for inferring a size. 13. The temperature detecting means detects a temperature for each of a plurality of vertical areas, and infers a heated object in the cooking container from a temperature change of the highest temperature area among the plurality of areas. The induction heating cooker according to claim 1, further comprising means for inferring a heated object. 14. The temperature detecting means detects the temperature for each of a plurality of vertical areas, and infers the temperature of the heated object in the cooking container from the temperature change of the highest temperature area of the plurality of areas. The induction heating cooker according to claim 1, further comprising: means for inferring a temperature of a heated product. 15. The temperature detecting means detects the temperature in each of a plurality of vertical areas, and the temperature of the cooking container placed on the plate is determined according to the area having the highest temperature among the plurality of areas. Container size inferring means for inferring the size, heated material inferring means for inferring the heated material in the cooking container from the temperature change of the highest temperature area among the plurality of areas, and the object placed on the plate surface And a weight detection unit for detecting the weight of the cooking container, and obtains the temperature of the heated product in the cooking container using the inference result of the container size inference unit, the inference result of the heated product inference unit, and the detection result of the weight detection unit. The induction heating cooker according to claim 1, wherein: 16. The induction heating cooker according to claim 1, further comprising temperature display means corresponding to the temperature of the cooking container obtained by the temperature detection means. 17. The induction heating cooker according to claim 14 or 15, further comprising temperature display means corresponding to the temperature of the heated material. 18. The induction heating cooker according to claim 15, further comprising display means for displaying the weight.