JP2003264055A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker in which accuracy of temperature pre sumption is improved and its responsibility is excellent. <P>SOLUTION: This heating cooker comprises an infrared temperature sensor 8 by which dosage of infrared rays of a heated thing 13 is detected, an electromagnetic induction coil 4 by which this heated thing 13 is heated, a load detection means 6 to distinguish necessity of heating of this heated thing 13, and a control circuit 5 by which this heating cooker is controlled wholly. In this heating cooker, a database 7, in which the emissivity corresponding to the quality of material of this heated thing 13 is given, is provided, the quality of material of this heated thing 13 is specified by the load detection means 6, the emissivity of this heated thing 13 corresponding to the quality of material of the heated thing 13 specified by this load detection means 6 is obtained by the control circuit 5 referring to this database 7, and the temperature of this heated thing 13 is estimated by compensating the dosage of the infrared rays of the heated thing 13, which is detected by the infrared temperature sensor 8, by this emissivity. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to temperature detection of a heating cooker.

[0002]

2. Description of the Related Art As prior art, Japanese Patent Laid-Open No. 11-2902
As a conventional example of Japanese Patent Publication No. 07-2007, as a method for detecting the temperature during cooking, a temperature sensor such as a thermistor is brought into contact with the back side of a top plate on which the object to be heated is placed, and heat is transferred from the bottom of the object to be heated such as a pan. A temperature detection method is generally adopted in which the temperature of an object to be heated or the temperature of a cooking object is estimated by detecting the heat generated.

On the other hand, as disclosed in Japanese Unexamined Patent Publication No. 11-225881, an infrared temperature sensor detects the amount of infrared rays on the bottom surface of the object to be heated, and the light emitted from the light emitting means is reflected by the bottom surface of the object to be heated. To measure the reflectance of the object to be heated by the light receiving means, and to estimate the temperature of the object to be heated by correcting the infrared amount of the infrared sensor using the emissivity of the object to be heated converted from the reflectance. Accordingly, there is a heating cooker including a temperature detecting means that is not affected by the emissivity of the object to be heated.

[0004]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention
In the conventional example of Japanese Patent No. 0207, a top plate made of glass or a ceramic is interposed between the temperature sensor and the bottom of the object to be heated, and the warp of the bottom of the object to be heated and the shape of the bottom of the object to be heated. Due to such reasons as a gap being formed between the bottom of the object to be heated and the top plate, the thermal resistance between the bottom of the object to be heated and the temperature sensor may be large and the delay time required for temperature rise may change. In addition, there is a case where there is a temperature difference between the actual temperature of the object to be heated and the estimated temperature, or the accuracy of temperature rise prediction deteriorates. That is, the temperature estimation accuracy and responsiveness of the object to be heated may deteriorate more than expected.

On the other hand, in the above-mentioned Japanese Patent Laid-Open No. 11-225881, only the bottom surface temperature of the object to be heated can be detected due to the installation configuration of each means. Also, two parts, a light emitting means and a light receiving means, are newly required. It is necessary to perform optical axis alignment, that is, alignment for accurately guiding the light projected from the light emitting means and reflected by the object to be heated to the light receiving means. In the alignment, it is necessary to sufficiently consider the influence of deformation and deterioration due to heat for a long period of time.

Further, since the infrared sensor detects the amount of infrared rays on the bottom surface of the object to be heated through the top plate (table), it is necessary to form the entire top plate or a part thereof with an infrared transmitting material, which is very expensive. It becomes something.

The present invention is to solve the above problems, and an object of the present invention is to provide a heating cooker with improved temperature estimation accuracy and excellent responsiveness.

In addition, it is an object to be able to employ an inexpensive top plate.

Another object of the present invention is to roughly understand the amount (height) of food in the object to be heated.

It is another object of the present invention to specify the position of the object to be heated and accurately estimate the temperature.

Another object of the present invention is to identify the position of the object to be heated and to roughly understand the amount (height) of the food material in the object to be heated.

Another object of the present invention is to directly measure the temperature of the food in the object to be heated.

[0013]

In order to solve the above-mentioned problems, according to the present invention, an infrared temperature sensor for detecting the amount of infrared rays of an object to be heated, an electromagnetic induction type coil for heating the object to be heated, and the object to be heated. Load detection means for determining whether or not the heated object can be heated,
A heating cooker including a control circuit for controlling the whole, including a database for providing an emissivity corresponding to the material of the object to be heated, the load detection means specifying the material of the object to be heated, the control circuit Refers to the database, obtains the emissivity of the object to be heated from the material of the object to be heated specified by the load detecting means, and calculates the infrared ray amount of the object to be heated detected by the infrared temperature sensor as the emissivity. The temperature of the object to be heated is corrected and estimated.

[0014]

DETAILED DESCRIPTION OF THE INVENTION As described above, the invention according to claim 1 is an infrared temperature sensor for detecting the infrared ray amount of an object to be heated, an electromagnetic induction type coil for heating the object to be heated, and the object to be heated. A heating cooker equipped with a load detecting means for determining whether or not a heated object can be heated, and a control circuit for controlling the whole is provided with a database for giving an emissivity corresponding to a material of the heated object. Specifies the material of the heated object,
The control circuit obtains the emissivity of the object to be heated from the material of the object to be heated specified by the load detection means with reference to the database, and radiates the infrared ray amount of the object to be heated detected by the infrared temperature sensor. The temperature of the object to be heated is estimated by correcting the temperature.

As a result, it is possible to provide a heating cooker with improved temperature estimation accuracy and excellent responsiveness.

According to a second aspect of the present invention, in the first aspect of the invention, the infrared temperature sensor detects the infrared ray amount on the side wall of the object to be heated.

This makes it possible to employ an inexpensive top plate in addition.

According to a third aspect of the present invention, in the first or second aspect of the invention, the infrared temperature sensor is movable in the vertical direction.

Thus, the amount (height) of the food material in the object to be heated can be roughly grasped.

According to a fourth aspect of the present invention, in addition to the first and second aspects of the present invention, the infrared temperature sensor is horizontally movable.

As a result, the position of the object to be heated can be specified and the temperature can be accurately estimated.

According to a fifth aspect of the present invention, in addition to the first and second aspects of the present invention, the infrared temperature sensor is movable in a vertical direction and a horizontal direction.

Thus, the position of the object to be heated can be specified and the amount (height) of the food material in the object to be heated can be roughly grasped.

According to a sixth aspect of the present invention, in the first or second aspect of the present invention, the infrared temperature sensor is provided separately from the heating cooker and is installed above the heating cooker.

Thus, the temperature of the foodstuff in the object to be heated can be directly measured.

[0026]

Embodiments of the present invention will be described below with reference to the drawings. In addition, in FIG. 2 and subsequent figures, a part of the configuration common to the embodiment of FIG. 1 will be omitted, and redundant description will be omitted. The same reference numerals in the drawings of each embodiment indicate the same or equivalent components.

(First Embodiment) FIG. 1 is a side sectional view of a first embodiment of the present invention.

Reference numeral 1 denotes an electromagnetic induction type cooking heater which is the first embodiment. 2 is a main body. An operation panel 3 is arranged on the front surface of the main body 2.

Reference numeral 4 denotes an electromagnetic induction type coil, which has a donut shape and is housed inside the main body 2 to be heated later.
Heat 3. A control circuit 5 controls the whole.

Reference numeral 6 denotes a load detecting means for determining whether or not the object to be heated 13 described later can be heated. The load detecting means 6 further specifies the material of the article to be heated 13 described later. Reference numeral 7 denotes a database, which gives the emissivity corresponding to the material of the article to be heated 13 described later.

Reference numeral 8 is an infrared temperature sensor, which will be described later with reference to FIG.
The amount of infrared rays of 3 is detected. The infrared temperature sensor 8 is configured to detect the amount of infrared rays on the side wall of the article to be heated 13, which will be described later.

Reference numeral 9 is a substrate for a control circuit such as the infrared temperature sensor 8. Reference numeral 10 is wiring such as a power line and a signal line. Reference numeral 11 is a thin window made of an infrared transmitting material.
It is preferable that the thickness of 1 is thin as long as the required strength can be maintained.

Reference numeral 12 denotes a top plate, on which a later-described object 13 to be heated is placed. Reference numeral 13 denotes an object to be heated, which is a metal pot or container having good thermal conductivity in which a food material 14 to be heated and cooked is placed. In this case, a magnetic material is desirable.
Reference numeral 15 indicates infrared rays. Reference numeral 16 denotes the back surface of the main body 2, and 17 denotes the front surface of the main body 2.

Here, the infrared temperature sensor 8 is
For example, any type such as a thermopile type and a pyroelectric type may be used. Although not shown, a hood for shielding ambient light may be provided in the front part of the light receiving portion of the infrared temperature sensor 8 so that infrared light from other than the heated object 13 is not received as much as possible.

Further, the material of the window 11 is barium fluoride (BaF2; transmittance of 0.
9) or calcium fluoride (CaF2) or the like is most desirable. In this case, the thickness may be about 4 mm.

The window 11 may be made of a relatively inexpensive transparent plastic such as polypropylene, nylon or polyester. The thickness in this case is 0.4m
It is desirable to suppress it to m or less, and more desirably 0.1
To 0.3 mm.

When a material having a low infrared transmittance is used as the material of the window 11, the emissivity of the object to be heated 13 is multiplied by the transmittance of the window 11 and the obtained value is used.
It is also possible to estimate the temperature of the object 13 to be heated by correcting the amount of infrared rays, which will be described later, with the emissivity.

FIG. 2 is a perspective view of the electromagnetic induction cooking heater 1 shown in FIG. 1. The front surface 17 of the main body 2 is provided with a roaster 18 for grilling fish and the like in addition to the operation panel 3. In addition, the electromagnetic induction type coil 4 provided in the main body 2
The number may be one, but a plurality of ports may be provided. The figure shows an example in which two ports are provided. Also 19,
The arrow 20 indicates the vertical direction and the horizontal direction.

FIG. 3 is a diagram showing a part of an example of the database 7 for giving the emissivity, and the relation between the material and its emissivity has already been decided. Since iron, iron castings, iron enamel, stainless steel, etc. are used as the material of the object 13 to be heated such as a container (pot), the emissivity may be stored in a database mainly with these materials. It should be noted that the material to be heated 13 is roughly divided into two types, iron-based and stainless-based, and the emissivity is simplified to 0.8 for iron-based and 0.1 for stainless-based, for example. Good.

Here, the relationship between the material of the object to be heated 13 such as the container and the emissivity differs depending on the wavelength band and temperature band of the infrared rays used, and therefore the wavelength band and temperature band used in the electromagnetic induction cooking heater 1 are used. In the above, it is desirable to make a database of the relationship between the material of the article to be heated 13 and its emissivity. When the emissivity differs depending on the temperature, the average value of the emissivity within the operating temperature range may be used.

The heating principle of the electromagnetic induction type cooking device (for example, the electromagnetic induction type cooking heater 1) is as follows, but it is already known and its details are omitted. First, a high-frequency current is supplied to the electromagnetic induction coil 4 below the top plate 12 to generate a magnetic field. The magnetic field causes an eddy current to flow in the object to be heated 13, and Joule heat is generated by the current and the electric resistance of the object to be heated 13 itself, so that the object to be heated 13 itself generates heat to efficiently heat the foodstuff 14. Be done.

The operation and action of this embodiment will be described below with reference to FIGS. FIG. 4 is a control flowchart for heating.

First, the heating temperature and time are set, and simultaneously with the start of heating, the material of the article 13 to be heated is specified by the load detecting means 6. In electromagnetic induction heating, the object to be heated 13
Since the impedance of the electromagnetic induction type coil 4 differs depending on the type of the electromagnetic induction type coil, if the load detection means 6 detects and compares the input current and the coil current, whether or not the object 13 to be heated is suitable for heating and the object to be heated is The material of the heating object 13 can be specified to some extent. For example, it is possible to determine and specify whether the object to be heated 13 is made of aluminum (cannot be heated), made of iron, or made of non-magnetic stainless steel.

When the material of the article to be heated 13 is specified, the control circuit 5 refers to the database 7 shown in FIG. Calculate the emissivity.

During cooking, the infrared ray temperature sensor 8 detects the infrared ray amount of the object 13 to be heated successively or at regular intervals, and the control circuit 5 detects the infrared ray of the object 13 to be heated detected by the infrared temperature sensor 8. The temperature of the object to be heated 13 is estimated by correcting the amount with the emissivity. All of these calculation formulas are stored in the control circuit 5 or the like in the main body 2.

Thereafter, it is determined whether the estimated temperature of the object to be heated 13 reaches the set temperature or whether the heating time reaches the set time. Detection is performed, and if "Yes", heating is stopped.

Originally, it is desirable to directly measure the temperature of the food material 14, but since the object to be heated 13 is made of metal having good heat conduction, the temperature of the object to be heated 13 is estimated as in the present invention. Therefore, the temperature may be substituted for the temperature of the food material 14.

The estimated temperature of the object to be heated 13 is
The temperature may be displayed on the operation panel 3 on the front surface 17 of the main body 2 or a temperature display portion provided at a place easy to see in order to inform the user of the heating control. This way
The user can directly monitor the temperature of the article to be heated 13 and the food material 14, and can also be used for manual heating control and the like.
Of course, if the electromagnetic induction cooking heater 1 is connected to the Internet or a telephone line by wire or wirelessly, the temperature can be transferred to a remote place by wire or wirelessly, and different work can be performed while cooking. You can also do it at.

(Second Embodiment) FIG. 5 is a side sectional view of a second embodiment of the present invention. The difference from the first embodiment is that the infrared ray transmission of another member in front of the infrared temperature sensor 8 is performed. In the example in which the thin window 11 made of a material is removed and a cover (window) provided directly on the surface of the infrared temperature sensor 8 serves as its function, the infrared temperature sensor 8 and the cover are integrally formed. The cover also serves to protect the elements and the like of the infrared temperature sensor 8 and to prevent them from becoming soiled.

Here, in the infrared temperature sensor 8 having the cover shown in FIG. 5, antifouling measures may be taken on the surface of the cover. FIG. 6 shows an example of the infrared temperature sensor 8 in which a thin film-shaped photocatalyst 21 is provided on the outer surface of the cover, and the photocatalyst 21 receives ultraviolet rays when organic matter such as splashed oil adheres to the cover surface. By doing so, it is gradually decomposed and a clean cover surface can be maintained for a long period of time.

The material of the photocatalyst 21 is titanium oxide (T
iO2) or the like may be used, and the ultraviolet rays may be ultraviolet rays contained in sunlight, fluorescent lamps, or the like. The antifouling measure for the surface of the cover is not limited to the photocatalyst 21.

(Third Embodiment) FIG. 7 is a side sectional view of a third embodiment of the present invention. The difference from the first embodiment is that the infrared temperature sensor 8 is inside the main body 2, that is, the top plate 12.
This is a system in which the infrared rays 15 radiated from the object to be heated 13 are guided to the infrared temperature sensor 8 through the prism 22.

With this structure, the back surface 16
The height of can be kept low.

(Fourth Embodiment) FIG. 8 is a side sectional view of a main portion of a fourth embodiment of the present invention, showing only the main portion.
The feature is that the infrared temperature sensor 8 is movable.

In this embodiment, the infrared temperature sensor 8 is movable in the vertical direction 19.

The infrared temperature sensor 8 is fixed to the shaft of the drive motor 23, and is rotated vertically (rotation within a certain angle range) 24 to cause the infrared temperature sensor 8 to rotate.
Is moved in the vertical direction 19 (see FIG. 2) within a certain range,
The side wall of the article to be heated 13 can be scanned in the vertical direction 19.

With this configuration, the following effects can be expected, for example. The side wall of the object 13 to be heated containing the food 14 is scanned in the vertical direction 19, and the amount (height) of the food 14 in the object 13 is roughly estimated from the infrared ray amount distribution in the vertical direction 19 on the side wall of the object 13. You can figure it out.
It is also possible to perform heating control or heating stop based on the amount (height) of the food material 14.

Even when the object to be heated 13 to be measured installed on the top plate 12 is small, a place having a high temperature is searched for, and thereafter, the infrared temperature sensor 8 is placed at that position.
It is only necessary to fix the direction of and to detect the infrared ray amount of the article to be heated 13.

(Fifth Embodiment) In this embodiment, the infrared temperature sensor 8 is movable in the horizontal direction 20.

Although not shown, if the drive motor 23 is provided in a direction different from that of FIG. 8 by 90 degrees, the infrared temperature sensor 8 can be moved in the horizontal direction 20 (see FIG. 2) within a certain range. The side wall of the article to be heated 13 can be scanned in the horizontal direction 20.

With this structure, the following effects can be expected, for example. One is to scan the infrared temperature sensor 8 in the horizontal direction 20 even when the object to be heated 1 is installed on the electromagnetic induction type coil 4 in a biased manner.
The position of 3 can be specified, and the temperature can be accurately estimated. Immediately after the heating is started, if the installation location of the article to be heated 13 is specified from the infrared ray amount distribution obtained by the scanning, then the direction of the infrared temperature sensor 8 is fixed at that position and the infrared ray amount is detected. If so, the temperature can be accurately estimated.

The other is that two electromagnetic induction type coils 4 provided on the main body 2 are provided, and at the same time, two objects 13 to be heated are provided.
This is effective when one infrared temperature sensor 8 estimates both temperatures of two objects 13 to be heated when heating. That is, the infrared temperature sensor 8 is scanned in the horizontal direction 20, and two parts (two peaks) having a high infrared amount in the infrared amount distribution on the top plate 12 of the main body 2 may be obtained. Here, the object to be heated 13 (electromagnetic induction type coil 4)
Of course, the number may be two or more.

(Sixth Embodiment) In this embodiment, the fourth embodiment and the fifth embodiment are constructed at the same time, and the infrared temperature sensor 8 is movable in the vertical direction 19 and the horizontal direction 20. It was done.

With this structure, the effects of the fourth and fifth embodiments can be expected at the same time.

(Seventh Embodiment) In the above embodiments, the infrared temperature sensor 8 is provided in the main body 2, but the main body 2
You may install in the place away from.

In this embodiment, the infrared temperature sensor 8 is provided separately from the heating cooker and installed above the heating cooker.

For example, although not shown, the infrared temperature sensor 8 may be installed on the back surface 16 side or the side surface of the main body 2 of the electromagnetic induction cooking heater 1 above the wall of the kitchen. In this case, the distance between the electromagnetic induction type cooking heater 1 and the infrared temperature sensor 8 becomes long, but since the object 13 to be heated can be measured from above, it is possible to directly measure the temperature of the food material 14 in the object 13 to be heated. Become. Note that scanning using the drive motor 23 described in FIG. 8 can also be used.

In this case, the infrared ray amount information of the object to be heated 13 is the wiring (wired) connecting the main body 2 and the infrared temperature sensor 8.
It may be taken in by the main body 2 or transferred wirelessly. The infrared temperature sensor 8 may be installed not in the wall surface of the kitchen near the main body 2 of the electromagnetic induction cooking heater 1 but in the range hood installed above the main body 2 for ventilation.

In the above embodiments, the electromagnetic induction type cooking heater 1 is used as the heating cooker equipped with the electromagnetic induction type coil.
Although the present invention has been described by taking as an example, an electromagnetic induction jar rice cooker equipped with the electromagnetic induction coil may be used. In this case, the outer surface temperature of the inner pot may be estimated.

[0070]

As described above, according to the induction heating cooker of the present invention, the invention according to claim 1 is provided with the database for providing the emissivity corresponding to the material of the object to be heated, and the load detecting means. Specifies the material of the object to be heated, and the control circuit refers to the database to obtain the emissivity of the object to be heated from the material of the object to be heated specified by the load detection means, and the emissivity is detected by the infrared temperature sensor. The infrared amount of the heated object is corrected by the emissivity to estimate the temperature of the heated object.

As a result, it is possible to improve the accuracy of temperature estimation and provide a heating cooker having excellent responsiveness.

According to a second aspect of the present invention, in the first aspect of the invention, the infrared temperature sensor detects the amount of infrared rays on the side wall of the object to be heated.

As a result, there is an effect that an inexpensive top plate can be adopted.

According to a third aspect of the present invention, in the first or second aspect of the invention, the infrared temperature sensor is movable in the vertical direction.

As a result, the amount (height) of the food material in the object to be heated can be roughly grasped.
It is also possible to perform heating control or heating stop based on the amount (height) of this food material.

According to a fourth aspect of the present invention, in the first or second aspect of the present invention, the infrared temperature sensor is horizontally movable.

As a result, the position of the object to be heated can be specified even if the object to be measured which is placed on the top plate is small, and the temperature can be accurately estimated.

According to a fifth aspect of the present invention, in the first or second aspect of the invention, the infrared temperature sensor is movable in the vertical direction and the horizontal direction.

As a result, it is possible to specify the position of the object to be heated and to roughly understand the amount (height) of the food material in the object to be heated. It is also effective when one infrared temperature sensor estimates both temperatures of two objects to be heated.

According to a sixth aspect of the invention, in the invention according to the first or second aspect, the infrared temperature sensor is provided separately from the heating cooker and is installed above the heating cooker.

As a result, the temperature of the food material in the object to be heated can be directly measured.

[Brief description of drawings]

FIG. 1 is a side sectional view of a first embodiment of the present invention.

FIG. 2 is a perspective view of the first embodiment of the present invention.

FIG. 3 is a diagram showing a part of an example of an emissivity database of the present invention.

FIG. 4 is a control flowchart for heating according to the present invention.

FIG. 5 is a side sectional view of a second embodiment of the present invention.

FIG. 6 is a diagram showing an example in which a thin film-shaped photocatalyst is provided on the outer surface of the cover of the infrared temperature sensor.

FIG. 7 is a side sectional view of a third embodiment of the present invention.

FIG. 8 is a side sectional view of a main part of a fourth embodiment of the present invention.

[Explanation of symbols]

1 Electromagnetic induction type cooking heater 2 body 4 Electromagnetic induction coil 5 control circuit 6 Load detection means 7 database 8 infrared temperature sensor 13 Heated object

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Honma Mitsuru             502 Kintatemachi, Tsuchiura City, Ibaraki Japan             Tate Seisakusho Mechanical Research Center (72) Inventor Yoshiaki Yamauchi             502 Kintatemachi, Tsuchiura City, Ibaraki Japan             Tate Seisakusho Mechanical Research Center F-term (reference) 3K051 AB04 AC33 AC42 AD02 AD04                       AD19 CD40

Claims (6)

[Claims] 1. An infrared temperature sensor (8) for detecting an infrared ray amount of an object to be heated (13), an electromagnetic induction type coil (4) for heating the object to be heated (13), and the object to be heated (13). ) In a heating cooker comprising a load detection means (6) for determining whether or not heating is possible, and a control circuit (5) for controlling the whole,
The load detection means (6) is provided with a database (7) for giving the emissivity corresponding to the material of the object to be heated (13), the material of the object to be heated (13) is specified, and the control circuit (5) is provided. Refers to the database (7) and obtains the emissivity of the object to be heated (13) from the material of the object to be heated (13) specified by the load detecting means (6), and the infrared temperature sensor (8) A heating cooker characterized by estimating the temperature of the object to be heated (13) by correcting the amount of infrared rays of the object to be heated (13) detected in 1. with the emissivity. 2. The cooking device according to claim 1, wherein the infrared temperature sensor (8) detects the amount of infrared rays on the side wall of the object to be heated (13). 3. The cooking device according to claim 1, wherein the infrared temperature sensor (8) is movable in a vertical direction (19). 4. The cooking device according to claim 1, wherein the infrared temperature sensor (8) is movable in the horizontal direction (20). 5. The cooking device according to claim 1, wherein the infrared temperature sensor (8) is movable in a vertical direction (19) and a horizontal direction (20). 6. The heating cooker according to claim 1, wherein the infrared temperature sensor (8) is provided separately from the heating cooker and is installed above the heating cooker.