JP2004022305A - Electromagnetic induction heating cooking method, and induction heating cooker used for the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an induction heating cooker capable finishing each cooking or each breaking time of the cooking in compliance with the displayed residual time. <P>SOLUTION: When cooking an object to be heated by heating a cooking heater by the electromagnetic induction of a heating coil, a rough estimate of the progress of the cooking is displayed by subtracting the prescribed or judged residual times of cooking t1-t01, t2-t02, or t3-t03 starting from the start of cooking or the breaking time of cooking, until the succeeding breaking time of cooking or final time point of cooking in accordance with the elapse of time. The cooking is made to proceed so as to follow the displayed subtraction by compensating the output of the heating coil in accordance with the grade of the actual temperature attained at the prescribed time point in the course of subtraction, the speed of the actual time spent for attaining the prescribed temperature, or the length of residual time. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to an electromagnetic induction heating cooking method for heating and cooking an object to be cooked in a heating cooker that generates heat using electromagnetic induction, and an induction heating cooker used for the method.
[0002]
[Prior art]
In various cooking appliances including induction heating cookers, the preset cooking time is simply displayed as the remaining time with the passage of time, or the progress of cooking with the passage of time from the start of cooking to the end of cooking is detected by following the temperature change and the like. However, the remaining time of how long cooking is to be completed later is corrected and displayed each time as a guide for cooking.
[0003]
Such a guide is to clarify when to finish cooking and eliminate cooking mistakes by losing the timing, or to predict when cooking will end when performing other cooking parallel to it, A plurality of types of cooking or a multi-stage cooking can be successfully achieved with proper preparation without impairing regular or favorable relations with the cooking of the stages and other cooking.
[0004]
[Problems to be solved by the invention]
By the way, in the conventional setting of the cooking time and the subtraction display thereof, there is a method of setting a so-called cooking timer. In order to finish cooking according to the set cooking time, it is necessary to be proficient in the cooking. However, the cooking conditions are complicated and variously combined, and often cannot be set appropriately for a person who cooks at home. In the induction heating cooker, the expected cooking time tends to be particularly disturbed because the intensity of heating and the like cannot be seen like a gas stove. As a result, when cooking is completed according to the display of the remaining time, cooking may be restarted due to insufficient cooking, or the taste may be reduced or eaten due to excessive cooking. Undoing cooking has a problem in that the other preparations in parallel with it, the subsequent cooking in the next stage, and the regular arrangement and relations with other cooking are impaired, and the cooking cannot be carried out successfully.
[0005]
On the other hand, according to the conventional method in which the progress of cooking with the passage of time is chase-detected by a temperature change or the like and the remaining time of how long cooking is finished is corrected and displayed each time, the conventional method is used to determine the time when cooking ends. There is no problem that the end time of the remaining time subtraction display is shifted. However, the actual progress of cooking varies depending on the cooking conditions at that time, and the cooking does not end when the remaining time displayed first elapses. This means that although cooking is not too short or too short, the regular preparations and relationships with other parallel cooking, the next stage of cooking and other cooking are impaired, and those cooking can proceed successfully. There is no problem.
[0006]
SUMMARY OF THE INVENTION It is an object of the present invention to provide an electromagnetic induction heating cooking method and an induction heating cooker that can complete each cooking or each separation step of cooking without any excess or shortage as indicated by a remaining time.
[0007]
[Means for Solving the Problems]
In order to achieve the above object, the electromagnetic induction heating cooking method of the present invention heats a cooked body by electromagnetic induction from an energized heating coil, and heats and cooks an object to be cooked by the heat generated by the cooked body. In the electromagnetic induction heating cooking method, a set or determined remaining cooking time from a cooking start time or a cooking break time thereafter to a target temperature at a next cooking break time or a cooking end time is subtracted over time. In addition to displaying and providing an indication of the progress of cooking, heating is performed according to the level of the actual temperature reaching the predetermined point in time during the subtraction, early or late at the actual point of time reaching the predetermined temperature, or depending on the remaining time. One feature is that cooking is advanced as indicated by the subtraction display by correcting the output of the coil.
[0008]
In such a configuration, even if cooking progresses continuously from the start to the end or progresses with a plurality of cooking stages having one or a plurality of cooking breaks, the cooking breaks at the start of cooking or after the cooking breaks. The remaining cooking time from the time point until the target temperature at the next cooking break point or the final cooking point is reached is obtained from the human setting or the judgment from the cooking conditions, and this is subtracted and displayed according to the elapsed time to progress the cooking. As it gives an indication about, other cooking in parallel with this, the next stage of cooking and the relationship with other cooking, and the timing of setup due to regularity are clearly understood, so it is easy to proceed properly .
[0009]
In particular, from the level of the actual temperature reaching the predetermined point in time during the subtraction, the early or late of the actual point of time reaching the predetermined temperature, or the amount of the remaining time, the actual progress of cooking with respect to the remaining time display is early or late. Can be determined, and the cooking is advanced in accordance with the subtraction display by correcting the output of the heating coil in accordance with the determination.Therefore, from the cooking start time or the subsequent cooking break time or later, the next cooking break time or the cooking end time. Cooking until the target temperature is reached can be ended at the same time as the remaining time display first displayed corresponding to each cooking ends with a natural lapse of time, and the cooking state can be completed without excess or deficiency.
[0010]
As a stove that achieves such an electromagnetic induction heating cooking method, an induction heating cooker that heats a cooked body using electromagnetic induction and heats and cooks an object to be cooked with the cooked body is operated by an input operation. From the cooking conditions such as the set cooking time, the type and volume of cooking, the heating power, and the actual heating characteristics of the heated body during actual cooking, from the start of cooking or from the time of the next cooking break to the next cooking break or final cooking Cooking time setting means for setting an arrival time until reaching the target temperature at the time, subtraction display means for subtracting and displaying the set cooking time as time elapses, and an actual temperature reaching the predetermined time during the subtraction. An actual cooking state determining means for determining, as an actual cooking state, a high or low, an early or late actual time at which a predetermined temperature is reached, or a remaining time, and a heating coil according to the determination of the actual cooking state. Power supply control means for making the cooking progress as shown in the subtraction display by correcting the output of the device. It can be achieved automatically and reliably according to the set program.
[0011]
The electromagnetic induction heating cooking method of the present invention is also directed to an electromagnetic induction heating cooking method of heating a cooked body by electromagnetic induction from an energized heating coil, and heating and cooking an object to be cooked by the heat generated by the cooked body. The set or determined remaining cooking time from the cooking start time or after the cooking break point or later to the target temperature at the next cooking break point or the cooking end point is subtracted and displayed according to the elapsed time, and the progress of cooking is shown. In addition to providing a guide, the heating characteristic of the heating cooked body is detected at a predetermined time between the start of cooking or the subsequent cooking break and the next cooking break or the end of cooking, and the temperature rise is detected. Achievement of reaching the set temperature from the starting point of cooking or the breakpoint set from the characteristics to the target temperature from the breakpoint to the next cooking breakpoint or the end point Early slow during, or according to the level of arrival actual temperature at the set course time, and another characterized by advancing the cooking as the countdown display by correcting the output of the heating coil.
[0012]
In such a configuration, even if cooking progresses continuously from the start to the end or progresses with a plurality of cooking stages having one or a plurality of cooking breaks, the cooking breaks at the start of cooking or after the cooking breaks. The remaining cooking time from the time point until the target temperature at the next cooking break point or the final cooking point is reached is obtained from the human setting or the judgment from the cooking conditions, and this is subtracted and displayed according to the elapsed time to progress the cooking. Since it gives an indication about, it is easy to carry out cooking properly because it is possible to clearly understand other cooking in parallel to this, the next stage of cooking, the relation between other cooking, and the setup timing due to regularity without breaking down.
[0013]
In particular, at a predetermined time between the cooking start time or the subsequent cooking break time and the next cooking break time or the cooking end time, the heating start characteristic which is a characteristic related to the progress of cooking of the heated cooked body is determined from the cooking start time. Alternatively, the setting halfway temperature or the setting halfway time toward the target temperature from the subsequent cooking break point to the next cooking break point or the final cooking time point is set assuming a small error in accordance with the actual cooking. It is possible to reduce the difference in determining whether the actual progress of cooking with respect to the remaining time display is earlier or later based on the early or late of the actual time at which the actual temperature reaches the set intermediate temperature or the level of the actual temperature attained during the intermediate time. It is possible to correct the output of the heating coil in accordance with this determination and proceed with the cooking as indicated by the subtraction display. The remaining time display first displayed for each cooking from the subsequent cooking break point until the next cooking break point or the final cooking end point reaches the target temperature ends with the natural passage of time. At the same time, it is possible to end the cooking state without excess or deficiency without difficulty.
[0014]
As a stove that achieves such a method, an induction heating cooker that heats a cooking object using electromagnetic induction and heats an object to be cooked with the heating cooking object is used to set cooking time by an input operation, From the cooking conditions such as the type and volume of cooking, thermal power, and the actual heating characteristics of the cooked body during actual cooking, the target temperature at the time of the next cooking break or the last cooking from the start of cooking or after the cooking break Cooking time setting means for setting an arrival time until the cooking time is reached, subtraction display means for subtracting and displaying the set cooking time as time elapses, and a next cooking break time or cooking from a cooking start time or a cooking break time thereafter. A heating characteristic detecting means for detecting a heating characteristic of the cooked body at a predetermined time until the final time; and a cooking start time set from the detected heating characteristic. Determines that the actual time to reach the target temperature from the subsequent break point to the next cooking break point or the final time is short or fast in the actual time to reach the set intermediate temperature, or that the actual temperature in the set intermediate time is high or low. Another feature is that an actual cooking state determining means and an energizing control means for correcting the output of the heating coil in accordance with the determination of the actual cooking state to advance cooking as indicated by the subtraction display are sufficient. In addition, the above-described method involving input operation and self-determination can be automatically and reliably achieved according to a preset program.
[0015]
The electromagnetic induction heating cooking method of the present invention further comprises an electromagnetic induction heating cooking method in which the cooking object is heated by electromagnetic induction from an energized heating coil, and the object to be cooked is cooked by the heat generated by the heating cooking object. The set or determined remaining cooking time from the cooking start time or after the cooking break point or later to the target temperature at the next cooking break point or the cooking end point is subtracted and displayed according to the elapsed time, and the progress of cooking is shown. Along with providing a guide, an expected temperature to reach the target temperature per unit time, or an expected time to reach the target temperature per unit temperature is set, and the actual temperature per unit time or the unit The actual arrival time for each temperature is detected, and the output of the heating coil is corrected based on the deviation from the corresponding expected temperature or the expected time, thereby enabling the subtraction display to be performed. And the other, characterized in that advancing the cooking.
[0016]
In such a configuration, even if cooking progresses continuously from the start to the end or progresses with a plurality of cooking stages having one or a plurality of cooking breaks, the cooking breaks at the start of cooking or after the cooking breaks. The remaining cooking time from the time point until the target temperature at the next cooking break point or the final cooking point is reached is obtained from the human setting or the judgment from the cooking conditions, and this is subtracted and displayed according to the elapsed time to progress the cooking. Since it gives an indication about, it is easy to carry out cooking properly because it is possible to clearly understand other cooking in parallel to this, the next stage of cooking, the relation between other cooking, and the setup timing due to regularity without breaking down.
[0017]
In particular, from the difference between the expected temperature reaching the target temperature and the expected temperature reaching the target temperature per unit time, or the actual temperature corresponding to the expected time reaching the target temperature per unit temperature, or the actual arrival time, the cooking of the remaining time display is indicated. It is possible to respond to the early and late of the actual progress state by finely determining, and to correct the output of the heating coil in accordance with the finely determined determination and proceed with the cooking as indicated by the subtraction display, the correction width is large. Since the cooking time from the start of cooking or after the cooking break point to the target temperature at the next cooking break point or the cooking end point reaches the target temperature, the remaining time display initially displayed for each cooking is natural. At the same time as ending with the passage of time, the cooking state can be ended without excess or deficiency without difficulty.
[0018]
As a stove that achieves such a method, an induction heating cooker that heats a cooking object using electromagnetic induction and heats an object to be cooked with the heating cooking object is used to set cooking time by an input operation, From the cooking conditions such as the type and volume of cooking, thermal power, and the actual heating characteristics of the cooked body during actual cooking, the target temperature at the time of the next cooking break or the last cooking from the start of cooking or after the cooking break Cooking time setting means for setting an arrival time until reaching, a subtraction display means for subtracting and displaying the set cooking time as time elapses, and an expected arrival temperature per unit time to the target temperature, or to the target temperature. Cooking progress prediction data setting means for setting cooking progress prediction data for setting an expected arrival time for each unit temperature, and the set actual temperature for each unit time, Determining means for detecting the actual arrival time for each of the set unit temperatures and determining a deviation from the corresponding expected temperature or expected time as an actual cooking state; and correcting the output of the heating coil according to the determination of the actual cooking state. In addition, it is sufficient that the power supply control means for performing cooking according to the subtraction display is provided, and the above-described method involving input operation and self-determination is performed according to a preset program. It can be achieved automatically and reliably.
[0019]
In the electromagnetic induction heating cooking method of the above other feature, the unit time or unit temperature increases or decreases the set number of stages depending on the magnitude of the detected temperature rising characteristic or the remaining time at that time. The response of the actual temperature and real time by compensating the output of the heating coil after that differs depending on the magnitude of the temperature rise characteristics, and the actual temperature and real time are required by compensating the output of the heating coil according to the remaining time. The response speed differs, but by setting the unit temperature and unit time with the number of stages corresponding to these differences, the elapsed time of the remaining time displayed first regardless of the magnitude of the temperature rise characteristics and the amount of remaining time It is easy to proceed and finish cooking according to the subtraction display.
[0020]
In order to achieve this, the induction heating cooker according to the other aspect described above is characterized in that the cooking progress prediction data setting means sets the unit time or unit temperature to the detected temperature rising characteristic or the remaining time at that time. May be used to increase or decrease the number of setting stages.
[0021]
In the induction heating cooker according to each of the above inventions, the power supply control means performs the output correction of the heating coil through the inverter circuit. In a further configuration, the output correction of the heating coil is finely controlled by the fine power supply control of the inverter circuit. Because it can be done, the actual cooking state can be made to progress very naturally without suddenly changing for the correction in accordance with the subtraction display due to the elapsed time of the remaining time initially displayed it can.
[0022]
Further objects and features of the present invention will become apparent from the following detailed description and drawings. The features of the present invention can be employed alone or in various combinations as much as possible.
[0023]
【Example】
Hereinafter, embodiments of the present invention will be described with reference to FIGS. 1 to 10 for the understanding of the present invention. The following description shows specific examples of the present invention and does not limit the description of the claims.
[0024]
As shown in FIG. 1, the induction heating cooker of the present embodiment includes a heating coil 14 below a top plate 13, and includes a pot 1, which is a heating cooker placed on the top plate 13. Heat is generated by utilizing the electromagnetic induction effect from the heating coil 14, and the cooked object 2 such as fish, meat, and vegetables placed in the pan 1 is cooked. The heating cooker may be any other cooker, such as a plate type, a bread type, a pot type, etc., as long as it can perform electromagnetic cooking, and may have a lid 1a as shown in FIG. It is also possible to use a lid without a lid, or to use an appropriate lid even without a lid.
[0025]
Although only one heating coil 14 is shown in FIG. 1, two heating coils 14 are juxtaposed in a direction perpendicular to the plane of the paper of FIG. 1. Are provided with two drive / control boards 20, which are controlled through a control circuit 9 for overall operation control shown in FIG. Since the electromagnetic action from the heating coil 14 is inversely proportional to the square of the distance, the distance from the heating cooker such as the pot 1 placed on the top plate 13 by being as close as possible to the lower surface of the top plate 13 is not increased. I am careful. Various kinds of cooking such as baking, boiled, fried, etc. are performed directly on the top plate 13, and there is a case where spilled water such as boiling juice or water is spilled, so there is a gap between the container 12 and the top plate 13. The sealing member 22 is sandwiched between the housings 12 and sealed so that water and moisture do not enter the housing 12.
[0026]
Since the two drive / control boards 20 include heating elements such as an IGBT element 18 that applies a predetermined high-frequency current to the heating coil 14 as shown in FIG. A heat sink 19 as shown in FIG. 1 is provided, and these are cooled by blowing air from a fan 21. An intake port (not shown) is provided in the bottom portion 11 of the body 12, and the outside air is sucked by the drive of the fan 21 and flows as shown by the arrow in FIG. The air is exhausted to the outside from an exhaust port (not shown) provided on the side portion or the back portion of the container 12. For such cooling, an upper guide 17a and a lower guide 17b divide and guide the outside air blown from the fan 21 under the support base 15 of the heating coil 14 toward the upper and lower drive / control boards 20 by a cooling passage. 26 are formed.
[0027]
A temperature sensor 8 is provided at a central position of the heating coil 14 as a temperature detecting means in contact with the back surface of the top plate 13. The temperature sensor 8 detects the temperature of the pot 1 and the like, and inputs the temperature to the control circuit 9. The actual cooking temperature is monitored from the actual cooking temperature, ie, the actual temperature of the body to be heated such as the pot 1, and the progress of the cooking can be variously controlled based on the monitoring result.
[0028]
An operation panel 10 shown in FIGS. 1 and 2 is provided on the front surface of the housing 12, and a switch 28 on an operation board 29 on the back surface thereof is provided on the operation means 6 for operating switches 28 and the like with external keys, and on the operation board 29. Display means 4 for externally displaying by a lamp, a liquid crystal display 27 or the like, and further notification means 7 for notifying an operation state, an operation guide, a warning, etc. to the outside by a sound or a sound of a buzzer 25. I have. The operation board 29 side is separated from the drive / control board 20 side by a partition wall 16 to prevent the heat on the drive / control board 20 side from affecting the operation board 29 side. The heating coil 14 is provided with a resonance capacitor 30 in parallel.
[0029]
In the case of one specific example shown in FIG. 3, the operation panel 10 has the liquid crystal display 27 common to the left and right stoves formed by the left and right heating coils 14 at the center in the left and right direction. On the left side of the liquid crystal display unit 27, an on / off key 42 and up / down keys 43 and 44 for setting the intensity of heating are provided as an operation unit 41a for the left stove, and on the right side of the liquid crystal display unit 27 as an operation unit 41b for the right stove. , An off key 45 and up / down keys 46 and 47 for setting the intensity of heating. Under the left operating unit 41a, menu selection keys of a meat double-sided grilling key 51, a fish double-sided grilling key 52, and a warming key 53, and up and down keys 54 and 55 for setting heating intensity are selected. An on / off key 56 for starting or stopping cooking is provided, and a menu selection key of a fry key 57, a water heater key 58, and an automatic cooking key 59, and strength of heating are set below the right operation unit 41b. Up and down keys 61 and 62 are provided, and an on / off key 63 for starting or stopping the selected cooking is provided. Further, the liquid crystal display unit 27 has a menu selection state display unit 64, a remaining display time of the cooking, a set timer time, a time display unit 65 for displaying other time information, and the volume of the food 2 as a cooking condition. Volume display unit 60 for displaying in units, etc., a specific state display unit 67 indicating that the timer is being set, the left cooker is being used, the right cooker is being used, and fried food is being cooked, and a menu selection state where the timer may be set Are provided. In addition, below the index display section 68 of the liquid crystal display section 27, a menu item display section 69 such as rice cooking, warming, steaming, boiled, etc., which is a selection menu of cooking corresponding to each index, A timer selection key 70 and timer up / down keys 71a and 71b are provided below.
[0030]
However, the selected cooking menu, cooking state, and specific cooking method and control may be set and adopted according to the purpose.
[0031]
Here, FIG. 4 shows a cooking operation in the case where fish and meat are grilled on both sides using the pan 1 as the object to be cooked 2 in three steps of a preheating step, a front side baking step, and a back side baking step. It will be described with reference to FIG. In the preheating step, the temperature of the pan 1 is raised to an appropriate preheating target temperature TB. In the front grilling step, when the pan 1 reaches the target temperature TB for preheating, the object 2 is put into the pan 1 and the first side, that is, the surface baking is performed. In the last backside baking, the object to be cooked 2 is turned over when the front side baking is completed, and the other side, that is, the backside is baked. As a result, it is possible to obtain a baked state in which both surfaces are browned.
[0032]
Such cooking operations include, after the start of preheating, loading of the food 2 by the end of preheating, start of backside baking by turning over the food 2 by the end of one-side grilling, and removal of the object to be cooked after the backside grilling is completed. There are multiple cooking breakpoints. At the break point of the cooking in which the food 2 is charged after the end of the preheating, if the charging of the food 2 is delayed while the target temperature TB has been reached, even if the target temperature TB is automatically maintained, the entire temperature is maintained. This leads to a delay in cooking, and heat is wasted as much as the delay. If the target temperature is not maintained, baking starts from an excessive temperature, which causes a problem of overheating of the surface with respect to the finished inside. Also, if the food 2 is introduced too early, the target temperature TB has not yet reached the target temperature TB, so that a large amount of meat juice inside the food 2 flows out, resulting in a reduced umami or a boiled surface. The scent does not come out and it is not sticky.
[0033]
Next, in the case of the break point of the cooking in which the switching to the back side baking by turning the cooked object 2 upside down at the end of the front side baking, if the inside side up before reaching the target temperature TC of the baking of the front side baking, naturally the cooking is insufficient. Influences the next back side baking, and even if the back side baking is finally adjusted so that cooking extends to the inside, the lack of baking on the front side causes the lack of color, aroma, and texture due to browning It becomes. On the other hand, even if the target temperature is maintained, the overturning delay causes the surface to be baked excessively, resulting in excessive burning, scent abnormality, abnormal touch, etc. become. Adjusting the overall cooking condition with the back side grilling being reduced will cause a problem such as insufficient browning on the back side, and if not adjusted, the entire cooking of the article to be cooked 2 will be excessive. In addition to the case where the object 2 is taken out early and late with respect to the target temperature TB at the end of the backside grilling, even if there is no problem in the cooking up to that point, excess or deficiency occurs in the entire cooking.
[0034]
This is the same in the case of cooking in which there is no break point that associates before and after cooking, such as when a cooking operation by a human is required as described above, and this is successfully performed with proper judgment and work. It is difficult to set the start time, the midway break point, and the end time of the above-mentioned cooking in advance and set the time with a timer or the like. Since the arrival timing is different from the arrival timing at the time of cooking, the problem is not solved even if the cooking is advanced according to the setting of the timer. Also, in response to this, the progress of the cooking is automatically determined and the above-mentioned time points are notified to prevent the timing from being missed. Cooking work can be performed, but the timing of reaching each time point deviates from the time point that can be initially predicted and set, so that cooking at the time point can be combined with other cooking or setup in parallel, or the next time The reciprocity and regularity in combination with other cooking or setting-up subsequent to the above are lost, so that cooking cannot be performed successfully.
[0035]
To cope with these, the induction heating cooker of the present embodiment most simply employs the following electromagnetic induction heating cooking method. An eddy current is generated in the pot 1 by electromagnetic induction from the energized heating coil 14 to generate heat, and the cooking object 2 is heated and cooked by the heat generated by the pot 1. Referring to the case, first, the target temperatures TB, TC of the next cooking break point N, P, etc. or the cooking end time Q are reached from the cooking start time point M at which the preheating is started or the subsequent cooking break point N, P or the like. The set or determined remaining cooking time t1, t1 + t2, t1 + t2 + t3, or the like is subtracted and displayed as time elapses to give an indication on the progress of cooking. At the same time, the output of the heating coil is corrected in accordance with the level of the actual temperature T reaching the predetermined point in time during the subtraction, earlier or later of the actual point in time TR reaching the predetermined temperature, or depending on the remaining time. The cooking proceeds according to the subtraction display.
[0036]
There is no problem in the operation of inputting the remaining time as long as it can be automatically and reasonably corrected in the present invention, and the setting can be covered if the setting is made by a person having ordinary experience at home. If the determination is made, depending on the temperature-raising characteristics including the temperature-lowering characteristics of the pan 1, which is the heated cooking body, during heating according to the purpose of cooking, the course of the previous cooking, particularly the necessity for the target temperature to be reached, is determined. The arrival time can be predicted. In addition, it is almost accurate in a region where the temperature rise characteristics are stable. In addition, by taking into account cooking conditions such as the type, volume, cooking purpose, and taste of the food 2, the temperature at each point to be reached can be appropriately set.
[0037]
In the example shown in FIG. 4, the temperature rise of the pot 1 in the preheating step is almost linear and stable. Therefore, when the temperature rise characteristic α1 is determined at the time when the temperature reaches the first temperature TA, for example, at which the linear temperature rise characteristic is stabilized after the start of the preheating, the temperature reaches the target temperature TB, which is the end point of the subsequent preheating. The time required for performing the preheating process can be determined almost correctly by adding the time t0 elapsed from the start of the preheating up to that time. However, since the display of the remaining time is after the time t0 when the calculation is performed, the remaining time t1-t0 is subtracted from the time t0 until the target temperature TB at which the preheating is completed is subtracted. In addition, at the start time N of the surface baking, the charging of the article to be cooked 2 can be detected by a rapid temperature drop, but the temperature rise characteristic α2 becomes unstable until a short time even if the temperature rise is started again.
Therefore, by waiting for the time point when the temperature rise characteristic α2 is stabilized, the remaining time t2 to t01 up to the time point P at which the surface sintering is completed thereafter can be calculated almost correctly, and the subtraction display of this is performed. Further, at the start point P of surface grilling, the inside out of the object to be cooked 2 can be determined by a rapid temperature drop, and immediately thereafter, the temperature rise characteristic α3 is stabilized. Therefore, since the temperature-raising characteristic α3 is stable from the time when the temperature of the food 2 is turned upside down with a rapid temperature drop, the remaining time t3-t02 from the time when the back-side grilling ends Q is substantially reduced. The calculation can be performed correctly, and the subtraction display is performed.
[0038]
From such a relationship, when cooking progresses continuously from the start to the end or progresses with a plurality of cooking stages having one or more cooking breaks, the cooking start time M or subsequent cooking is required. The remaining cooking time until reaching the target temperature of the next cooking break time N, P, etc. or the cooking end time Q after the break time N, P, etc. is obtained by the judgment from the human setting or the cooking condition as described above. This is subtracted and displayed according to the passage of time to give an indication of the progress of cooking, so that other cooking in parallel with this, the relationship with the next next cooking or other cooking, the timing of setup by regularity It is easy to properly cook because it is clearly understood without collapse.
[0039]
In particular, the temperature rise of the actual cooking with respect to the set time or the remaining time determined from the temperature rising characteristic or the like can be determined by the level of the actual temperature TR reaching the predetermined time during the subtraction with respect to the expected temperature T. . This will be described by taking the preheating step of FIG. 4 as an example. When the temperature rise characteristic α1 is obtained at the time when the temperature reaches the first predetermined temperature TA before the temperature reaches the predetermined target temperature TB, the time required to reach the target temperature TB can be simply calculated as the remaining time. At any point in time, the expected temperature at which the temperature is rising can be estimated. Therefore, based on the difference between the actual temperature on the way to the estimated temperature on the way at each point in time, that is, the height, the progress of the actual cooking with respect to the predicted progress of the cooking can be determined as the difference in the reached temperature on the way.
[0040]
Also, regardless of the difference between the setting and the determination based on the temperature rise characteristic, the set remaining time for reaching the target temperature TB is determined by setting the temperature at the time when the remaining time is set to a predetermined intermediate temperature thereafter. It also means that the estimated intermediate time that should be reached can be obtained, and the difference between the actual actual time reached during actual cooking with respect to the estimated intermediate time, that is, the progress of the actual cooking with respect to the expected progress of cooking since it is slow and early Can be determined as a difference in the arrival time on the way.
[0041]
Further, irrespective of the difference between the setting and the determination based on the temperature rise characteristic, the set remaining time for reaching the target temperature TB is determined by setting the temperature at the time when the remaining time is set to a predetermined intermediate temperature thereafter. It also means that the remaining time when it is reached can be obtained, and the difference between the actual remaining time that has been reached in the actual cooking with respect to the estimated remaining time on the way, that is, because of the early and late, The progress state can be determined as a difference in the remaining time on the way.
[0042]
From the above, it is possible to determine whether the actual progress of cooking with respect to the remaining time display is earlier or later, depending on whether the actual time is earlier or later than the expected time when the predetermined temperature is reached, or depending on the remaining time on the way to reaching the predetermined temperature.
[0043]
Therefore, the cooking is advanced as shown in the subtraction display by correcting the output of the heating coil 14 in accordance with this determination, so that the cooking start time M or Remaining time display for the first time corresponding to each of the cooking intervals from the time N or P after the cooking interval until the target temperature TB or TC at the next cooking interval P or Q or the final cooking time Q is reached. Can be terminated without any excess or deficiency at the same time as the process ends with the natural passage of time.
[0044]
In the example of the preheating process in FIG. 4, the temperature rise characteristic α1 is determined at the time when the temperature reaches the first temperature TA before the temperature reaches the target temperature TB, and the temperature rise characteristic α1 is determined from the determined temperature rise characteristic α1 and thereafter to the target temperature TB. The expected remaining time t1-t0 required until the temperature is reached is set, the expected intermediate temperatures T1 to T8 for each predetermined unit time during this time are set, and the unit time is set in accordance with the subtraction display of the remaining time due to the natural passage of time. Every time the time elapses, the difference between the actual halfway temperature TR at that time and the corresponding expected halfway temperature T is determined, and the output of the heating coil 14 is increased or decreased according to the level. For example, the output of the heating coil 14 is temporarily changed in response to the fact that the middle actual temperature TR4 in the actual heating line indicated by the broken line is lower than the expected intermediate temperature T4 in the expected heating line indicated by the solid line in FIG. The temperature increase is increased to increase the temperature, and the output of the heating coil 14 is temporarily reduced to suppress the temperature increase in response to the intermediate actual temperature being higher than the expected intermediate temperature T6 in FIG. As a result, the actual progress of cooking is corrected so as to follow the solid temperature rising line as indicated by the dashed temperature rising line, and when the temperature reaches the target temperature TB, the two are matched. In other words, the cooking operation or the cooking based on the target temperature TB can be ended at the time elapsed as displayed at the beginning of the remaining time. Matches.
[0045]
A simple example in which the actual temperature of the pot 1 is 40 ° C. and the remaining time until the target temperature is 100 ° C. is set to 1 hour is as follows. If the actual temperature is 50 ° C. during the time, if the actual temperature is 44 ° C. relative to the expected temperature of 45 ° C., the output immediately before the heating coil 14 is increased by 20%, and the actual temperature is 50 ° C. Can be dealt with by reducing the output immediately before the heating coil 14 by 40%.
[0046]
Also, instead of looking at the actual cooking progress state with respect to the predicted cooking progress from the level of the actual middle temperature with respect to the setting of the halfway expected temperature for each unit time, the estimated middle time reaching the halfway expected arrival time for each unit temperature In order to see the progress of actual cooking with respect to the expected progress of cooking from the actual arrival time on the way, simply set the remaining time to the target temperature of 100 ° C. at the actual temperature of 40 ° C. in the pot 1 as 1 hour. For example, when the estimated intermediate temperature is 45 ° C and the estimated intermediate arrival time is 5 minutes, the estimated intermediate temperature is 50 ° C and the estimated intermediate arrival time is 10 minutes, the estimated intermediate arrival time is 5 minutes. When the actual arrival time is 6 minutes, the output immediately before the heating coil 14 is increased by 20%, and when the expected arrival time is 10 minutes, when the actual arrival time is 11 minutes, the output is decreased by 20% from the output immediately before the heating coil 14. Let It can be accommodated by the.
[0047]
The example shown in FIG. 5 to FIG. 7 is the case of grilled cooking, and corresponds to the difference between double-sided grilling of fish and meat and single-sided grilling such as fried egg. When there is an operation to start grilling, it is determined whether or not preheating is selected. If the preheating is not selected, the process directly proceeds to the control in FIG. When the preheating is selected, the heating coil 14 is energized at the preheating power supply rate a%, and at time t0 when the temperature rise before the target temperature TB reaches a predetermined temperature TA, the temperature rise characteristic α1 is reached. Is detected. This detection is performed as early as possible, and the arrival time t1 to t01 to the target temperature TB is calculated from the detected temperature rise characteristic α1, and the expected temperatures T1 to T8 per unit time to the target temperature TB are set.
[0048]
Next, the arrival time t1-t0 is subtracted and displayed as a change in the remaining time until the target temperature TB is reached in accordance with a natural passage of time. Every time the unit time elapses from the start of the subtraction display to the time when the target temperature TB is reached, the actual temperature TR1 to TR8 corresponding to the expected temperature TB at that time is detected at that time, and the expected temperature at each time is detected. The output of the heating coil 14 is corrected according to the difference between T and the actual temperature TR. For example, as in the example shown in FIG. 4, the actual temperature TR4 is lower than the expected temperature T4, which indicates that the temperature rise and the arrival to the target temperature TB are delayed. increase. Further, as in the example shown in FIG. 4, the actual temperature TR6 with respect to the expected temperature T6 is high. This means that the temperature rises to and reaches the target temperature TB earlier, so that the output of the heating coil 14 is made lower than immediately before. By performing the above-described correction operation, the first displayed remaining time t1-t0 elapses while adjusting the actual temperature rising state to the expected temperature rising state shown by the solid line as shown by the broken line in FIG. The target temperature TB can be reached just when the display becomes zero.
[0049]
Therefore, when the time t1-t01 has elapsed, the power supply to the heating coil 14 is stopped, and the end of preheating is notified by display, sound, or sound. This allows the cook to move to the next cooking stage in a timely manner. The process waits until a rapid temperature drop of the pan 1 is detected, and if such a temperature drop occurs, it is determined that the food is put in, and the process proceeds to the control of the block A in FIG.
The heating coil 14 may be energized so as to keep the pan 1 at the target temperature TB until a rapid temperature drop of the pan 1 is detected.
[0050]
In the control of the block A in FIG. For both-side grilling, for example, if grilled meat or fish is selected, double-sided grilling is selected, and for other types of grilled cooking, single-sided grilling is initially set so that it is selected. You can put it.
[0051]
If it is double-sided printing, the process proceeds to the control of block A1 in FIG. 6, and if it is not double-sided printing, the process proceeds to the control of block A2 in FIG. To describe the double-sided grilling, first, the heating coil 14 is energized b / w by b% in accordance with the strong / weak setting to start baking, and to notify the start of baking by display, sound, or voice. At a predetermined time t02 when the temperature rise becomes stable after the start, the temperature rise characteristic α2 of the pot 1 at that time is detected. Thereby, calculation of the arrival time t2 to t02 to the target temperature TC of the grilling and setting of the expected temperature T per unit time up to the target temperature TC are performed.
[0052]
Next, the reaching time t2-t02 is subtracted and displayed as a natural time elapse as a change in the remaining time until the target temperature TC is reached. Every time the unit time elapses from the start of the subtraction display to the time when the target temperature TC is reached, the actual temperature TR corresponding to the expected temperature T at that time is detected at that time, and the expected temperature T at each time is calculated. The output of the heating coil 14 is corrected according to the difference between the actual temperature TR and the control based on the preheating. By performing such a correction operation, the remaining time t2-t02 displayed first elapses, and the target temperature TC of the front grill can be reached just when the subtraction display becomes zero.
[0053]
Therefore, when the time from t2 to t02 has elapsed, the power supply to the heating coil 14 is stopped, and the end of the grilling is notified by display, sound, or sound. This allows the cook to move to the next cooking stage in a timely manner. It waits until a rapid temperature drop of the pan 1 is detected. If such a temperature drop occurs, it is determined that the object to be cooked has been turned over, and the process proceeds to the back baking control of the block B in FIG.
[0054]
In the back-burning control of block B in FIG. 7, first, the heating coil 14 is energized to a high or low level of c% in accordance with the high or low setting to start back-burning and display the start of front-burning by sound, sound, or voice. Notify. At a predetermined time t03 when the temperature rise becomes stable after the start, the temperature rise characteristic α3 of the pot 1 at that time is detected. As a result, calculation of the time t3-t03 to reach the target temperature TC for back burning and setting of the expected temperature T per unit time up to the target temperature TC are performed.
[0055]
Next, the reaching time t3 to t03 is subtracted and displayed as a natural time elapse as a change in remaining time until reaching the target temperature TC. Every time the unit time elapses from the start of the subtraction display to the time when the target temperature TC is reached, the actual temperature TR corresponding to the expected temperature T at that time is detected at that time, and the expected temperature T at each time is calculated. In accordance with the difference from the actual temperature TR, the output of the heating coil 14 is corrected in accordance with the control of the preheating and the front grilling. By performing such a correction operation, the remaining time t3 to t03 initially displayed elapses, and the target temperature TC for front grilling can be reached just when the subtraction display becomes zero.
[0056]
Therefore, when the time from t3 to t03 has elapsed, the power supply to the heating coil 14 is stopped, and the end of back grilling and the end of cooking are notified by display, sound, or sound. This allows the cook to move to the next cooking stage in a timely manner.
[0057]
Returning to the block A in FIG. 6, if not double-sided baking, the control of the normal baking in block A2 is performed. First, the heating coil 14 is energized to a high or low level of d% according to the high or low setting, and the normal grilling is started, and the effect is indicated by display, sound, or voice. At a predetermined time when the temperature rise becomes stable after the start, the temperature rise characteristic α4 of the pot 1 at that time is detected. Thereby, calculation of the arrival time t4 to the target temperature TD of the back-burning and setting of the expected temperature T per unit time to the target temperature TD are performed.
[0058]
Next, the reaching time t4 is subtracted and displayed as a natural time elapse as a remaining time change until the target temperature TD is reached. Each time the unit time elapses from the start of the subtraction display to the time when the target temperature TD is reached, at that time, the elapsed actual temperature TR corresponding to the expected temperature T at that time is detected, and the expected temperature T at each time is calculated. In accordance with the difference from the actual temperature TR, the output of the heating coil 14 is corrected in accordance with the control of the preheating, front grilling, and back grilling. By performing such a correction operation, the remaining time t4 initially displayed elapses, and the target temperature TD for front grilling can be reached just when the subtraction display becomes zero.
[0059]
Therefore, when the time t4 elapses, the power supply to the heating coil 14 is stopped, and the end of cooking is notified by display, sound, or sound. This allows the cook to move to the next cooking stage in a timely manner.
[0060]
FIG. 8 shows a water heater / hot water storage pot for an induction heating cooker, in which a synthetic resin mouth member 82 is attached to a mouth portion 81a of a metal vacuum double container 81 so as to be detachable with a screw fitting portion 83, A mounting ring 84 a of a metal handle 84, a sealing material 85, and a handle holding ring 86 are sandwiched between the shoulder of the vacuum dual container 81. The seal member 85 is also sandwiched between the mouth member 82 and the mouth portion 81a. The mouth member 82 has a spout 82a at a part in the circumferential direction for allowing the liquid in the vacuum double container 81 to flow smoothly to the outside through the mouth 81a. The mouth member 82 is provided with a synthetic resin hollow plug 88 mounted so as to be detachable at a screw fitting portion 87 with the inner periphery thereof. When the plug 88 is completely closed, a sealing material 89 provided at the lower end thereof is provided. Presses against the mouth seat 91 of the vacuum double container 81 to seal the mouth 81a of the vacuum double container 81.
[0061]
The stopper 88 is provided with a cover 88a that covers the outer periphery of the mouth member 82. When the stopper 88 is loosened to the opening side, the stopper 88 moves upward with rotation, and the sealing material 89 moves upward from the mouth seat 91 to move the vacuum double container 81. Is opened. By the rotation of the plug 88 at this time, the vertical groove 88c provided in a part of the outer peripheral direction of the plug 88 and the opening 88b provided in a part of the cover 88a in the circumferential direction move toward the spout 82a, and the spout When the position coincides with the position 82a, the mouth portion 81a of the vacuum double container 81 is opened appropriately, and when the vacuum double container 81 is tilted toward the pouring opening 82a, a vertical groove 88c is formed in the mouth portion 81a. It flows out through the passage to be made, the spout 82a, and the opening 88b. The stopper 88 can be removed by turning the stopper 88 further to the slack side, water can be charged, discharged, and washed in the vacuum dual container 81, and the stopper 88 can be washed in a round shape.
[0062]
By providing a steam vent hole 93 having a check valve 92 made of silicon rubber or the like at the bottom of the stopper 88 and a steam hole 94 in the top plate, the content liquid is heated by an electric induction heating stove as shown in FIGS. In the case of boiling water, a large amount of steam emitted from the internal solution is released to the outside to prevent the inside of the vacuum double container 81 from being abnormally pressurized. Even if condensation water of steam accumulates in the plug 88 from such a steam release structure, the cover 88a is removed by removing the cover 88a at the screw fitting portion 95 with the stopper 88 to open the stopper 88 and discharge the condensation water. In addition, it is also possible to perform cleaning and the like.
[0063]
The vacuum double container 81 is made of stainless steel such as SUS304L so as to be a cooked body for the induction heating cooker, and the inner cylinder 101 and the outer cylinder 102 are double-combined to form a vacuum space 103 between them. . The bottom is, for example, the bottom of the inner cylinder 101 exposed so as to be single. The joints between the inner cylinder 101 and the outer cylinder 102 and the joints formed as individual members such as the body and bottom of the outer cylinder 102 are welded joints by laser welding or the like. The handle 84 is made of stainless steel such as SUS304. A sealing portion 104 made of a brazing material after evacuation is provided on the shoulder of the outer cylinder 102, and a getter 105 for adsorbing gas is provided on the inner side of the bottom.
[0064]
9 and 10 show control examples in the case of hot water cooking using the hot water / hot water storage pot of FIG. This will be described. In FIG. 9, first, when there is a water heating start operation, the water heating is good for a short time, so that the heating coil 14 is simply fully energized at 100%. When the temperature reaches a predetermined temperature TE at which the temperature rise becomes stable, the temperature rise characteristic α5 is detected. The arrival time t5 to the boiling temperature TF is calculated from the detected temperature rise characteristic α5, and an expected temperature per unit time until the boiling temperature TF is reached is set.
[0065]
Next, while the arrival time t5 is subtracted and displayed as the remaining time until reaching the target temperature TF in accordance with the natural lapse of time, each time the unit time elapses, the actual temperature TR at that time is detected and the corresponding expected temperature T is calculated. Then, a correction is made to increase or decrease the output of the heating coil 14 according to the difference. With such a correction, the remaining time displayed first elapses and the remaining time becomes 0, and the reaching of the boiling temperature TF coincides. Therefore, when the time T5 has elapsed, it is determined that the water heater has been terminated, and a notification of the completion of the water heater is issued. Then, it is determined whether or not the descaling mode is set.
[0066]
If the descaling mode is not set, the process directly shifts to the warming operation of the block D in FIG. 10. If the descaling mode is set, the process shifts to the block C in FIG. 10 to perform the descaling operation and shift to the subsequent block D. In the descaling of the block C, the descaling is started in a high-temperature state in which the generation of steam immediately before boiling is small by intermittent energization or 90% energization of the heating coil 14, a descaling mode is displayed, and the remaining time for the set time is subtracted. Display. When the end of the descaling for the set time is determined, the end of the descaling is notified by display, sound, or voice.
[0067]
Subsequently, the process proceeds to the heat retention control of the block D, and it is determined whether the content liquid is 98 ° C. or less. When the temperature is 89 ° C. or lower, the heating coil 14 is energized at 80%, and when the temperature is 98 ° C. or lower, the energization of the heating coil 14 is repeatedly stopped to keep the content liquid at a high temperature of approximately 98 ° C. When the mode is shifted to the heat retention mode and a heat retention set time, for example, 10 minutes, has elapsed, it is determined that the heat retention has been completed, the power supply is terminated, and the heat retention end notification is performed to terminate the control. Even if the heat retention is stopped, the water heater / hot water storage pot is constituted by the vacuum double container 81, and the stainless steel itself has low thermal conductivity and has the vacuum space 103, so that the content liquid can be stored for a relatively long time. Can be kept warm.
[0068]
【The invention's effect】
According to the electromagnetic induction heating cooking method of one aspect of the present invention, cooking proceeds continuously from the start to the end, or proceeds with a plurality of cooking steps having one or more cooking sections. The remaining cooking time from the start of cooking or from the subsequent cooking break point to the target temperature at the next cooking break point or cooking end time point is obtained by human setting or determination from cooking conditions, and this is obtained. It gives a rough indication of the progress of cooking by subtracting and displaying it over time, so that other cooking in parallel with this, the relationship with the next next cooking or other cooking, and the timing of setup due to regularity are not broken and clear It is easy to proceed with cooking properly.
[0069]
In particular, from the level of the actual temperature reaching the predetermined point in time during the subtraction, the early or late of the actual point of time reaching the predetermined temperature, or the amount of the remaining time, the actual progress of cooking with respect to the remaining time display is early or late. Can be determined, and the cooking is advanced in accordance with the subtraction display by correcting the output of the heating coil in accordance with the determination.Therefore, from the cooking start time or the subsequent cooking break time or later, the next cooking break time or the cooking end time. Cooking until the target temperature is reached can be ended at the same time as the remaining time display first displayed corresponding to each cooking ends with a natural lapse of time, and the cooking state can be completed without excess or deficiency.
[0070]
According to the stove, which is one feature of achieving such an electromagnetic induction heating cooking method, the above-described method can be reliably and automatically achieved according to a preset program, with an input operation and a self-determination.
[0071]
According to the electromagnetic induction heating cooking method according to another aspect of the present invention, cooking proceeds continuously from the start to the end, or proceeds with a plurality of cooking stages having one or more cooking sections. The remaining cooking time from the start of cooking or from the subsequent cooking break point to the target temperature at the next cooking break point or cooking end time point is obtained by human setting or determination from cooking conditions, and this is obtained. The subtraction display with the passage of time gives an indication of the progress of the cooking, so that other cooking in parallel with this, the next stage of cooking and the relationship between other cooking, and the setup timing due to regularity can be clearly understood without breaking down. Therefore, it is easy to proceed with cooking properly.
[0072]
In particular, at a predetermined time between the cooking start time or the subsequent cooking break time and the next cooking break time or the cooking end time, the heating start characteristic which is a characteristic related to the progress of cooking of the heated cooked body is determined from the cooking start time. Alternatively, the setting halfway temperature or the setting halfway time toward the target temperature from the subsequent cooking break point to the next cooking break point or the final cooking time point is set assuming a small error in accordance with the actual cooking. It is possible to reduce the difference in determining whether the actual progress of cooking with respect to the remaining time display is earlier or later based on the early or late of the actual time at which the actual temperature reaches the set intermediate temperature or the level of the actual temperature attained during the intermediate time. It is possible to correct the output of the heating coil in accordance with this determination and proceed with the cooking as indicated by the subtraction display. The remaining time display first displayed for each cooking from the subsequent cooking break point until the next cooking break point or the final cooking end point reaches the target temperature ends with the natural passage of time. At the same time, it is possible to end the cooking state without excess or deficiency without difficulty.
[0073]
As an induction heating cooker of another feature that achieves such a method, the above-described method can be automatically and reliably achieved according to a preset program with an input operation and self-determination.
[0074]
According to the electromagnetic induction heating cooking method of another aspect of the present invention, cooking proceeds continuously from the start to the end, or proceeds with a plurality of cooking stages having one or more cooking sections. The remaining cooking time from the start of cooking or from the subsequent cooking break point to the target temperature at the next cooking break point or cooking end time point is obtained by human setting or determination from cooking conditions, and this is obtained. The subtraction display with the passage of time gives an indication of the progress of the cooking, so that other cooking in parallel with this, the next stage of cooking and the relationship between other cooking, and the setup timing due to regularity can be clearly understood without breaking down. Therefore, it is easy to proceed with cooking properly.
[0075]
In particular, from the difference between the expected temperature reaching the target temperature and the expected temperature reaching the target temperature per unit time, or the actual temperature corresponding to the expected time reaching the target temperature per unit temperature, or the actual arrival time, the cooking of the remaining time display is indicated. It is possible to respond to the early and late of the actual progress state by finely determining, and to correct the output of the heating coil in accordance with the finely determined determination and proceed with the cooking as indicated by the subtraction display, the correction width is large. Since the cooking time from the start of cooking or after the cooking break point to the target temperature at the next cooking break point or the cooking end point reaches the target temperature, the remaining time display initially displayed for each cooking is natural. At the same time as ending with the passage of time, the cooking state can be ended without excess or deficiency without difficulty.
[0076]
According to the induction heating cooker of another feature that achieves such a method, the above-described method can be reliably and automatically achieved according to a preset program with input operation and self-determination.
[0077]
In the electromagnetic induction heating method according to the above aspect, the unit time or unit temperature may be increased or decreased according to the magnitude of a detected temperature increase characteristic or the remaining time at that time. For example, the response of the actual temperature and real time by compensating the output of the heating coil thereafter differs depending on the magnitude of the temperature rise characteristics, and the actual temperature and real time by compensating the output of the heating coil according to the remaining time. Although the required response speed differs, the unit temperature and unit time are set by the number of stages according to these differences, so that the remaining time displayed first regardless of the magnitude of the temperature rise characteristics and the remaining time is small. It is easy to proceed and finish cooking according to the subtraction display according to the progress.
[0078]
In the induction heating cooker of each of the above inventions, according to the further configuration, the power supply control unit performs the output correction of the heating coil through the inverter circuit. According to the further configuration, how the output correction of the heating coil is finely controlled by the fine power supply control of the inverter circuit. The cooking state can be made to progress very naturally without drastically changing the cooking state for correction in accordance with the subtraction display due to the elapsed time of the remaining time when the actual cooking state is displayed first. be able to.
[Brief description of the drawings]
FIG. 1 is a longitudinal sectional side view showing an embodiment of an induction heating cooker according to an embodiment of the present invention.
FIG. 2 is a control block diagram of the stove of FIG.
FIG. 3 is a front view showing an operation panel of the stove of FIG. 1;
FIG. 4 is a graph showing the relationship between the passage of time and the temperature detected by the pan when performing double-sided baking with the stove and pan shown in FIG. 1;
FIG. 5 is a flowchart of a preheating control unit, showing a control example in the case of performing grilled food cooking including double-sided grilling shown in FIG. 4;
6 is a flowchart showing a non-double-sided baking control unit and a front-sided baking control unit for double-sided baking following the control of FIG. 5;
FIG. 7 is a flowchart of a back surface burning control unit following the front surface burning control unit of FIG. 6;
FIG. 8 is a sectional view showing a water heater / hot water storage pot that can be used in the induction heating cooker.
9 is a flowchart showing a water heater control unit in each control of water heater, descaling, and heat retention when performing water heater cooking using the stove of FIG. 1, the pot of FIG. 8, and the like.
FIG. 10 is a flowchart of a descaling control unit and a heat retention control unit following the control of FIG. 9;
[Explanation of symbols]
1 pot
2 things to cook
4 Display means
6 Operation means
7 Notification means
8 Temperature sensor
10 Operation panel
12 body
14. Heating coil
20 Drive / control board

Claims (9)

In an electromagnetic induction heating cooking method of heating a cooking object by electromagnetic induction from an energized heating coil and heating and cooking an object to be cooked by the heat generation of the heating cooking object,
The set or determined remaining cooking time from the cooking start time or after the cooking break point or later to the target temperature at the next cooking break point or the cooking end point is subtracted and displayed according to the elapsed time, and the progress of cooking is shown. Along with providing a guideline, correct the output of the heating coil according to the level of the actual temperature reaching the predetermined point in time during the subtraction, early or late at the actual point of time reaching the predetermined temperature, or the remaining time. Wherein the cooking is advanced according to the subtraction display. In an electromagnetic induction heating cooking method of heating a cooking object by electromagnetic induction from an energized heating coil and heating and cooking an object to be cooked by the heat generation of the heating cooking object,
The set or determined remaining cooking time from the cooking start time or after the cooking break point or later to the target temperature at the next cooking break point or the cooking end point is subtracted and displayed according to the elapsed time, and the progress of cooking is shown. In addition to providing a guide, the heating characteristic of the heating cooked body is detected at a predetermined time between the start of cooking or the subsequent cooking break and the next cooking break or the end of cooking, and the temperature rise is detected. The actual time to reach the target temperature from the cooking start time or the break point set from the characteristics to the target temperature from the next cooking break point or the final time to the setting temperature is fast or slow, or the actual temperature at the setting time is high or low Wherein the cooking is advanced as indicated by the subtraction display by correcting the output of the heating coil in accordance with the method. In an electromagnetic induction heating cooking method of heating a cooking object by electromagnetic induction from an energized heating coil and heating and cooking an object to be cooked by the heat generation of the heating cooking object,
The set or determined remaining cooking time from the cooking start time or after the cooking break point or later to the target temperature at the next cooking break point or the cooking end point is subtracted and displayed according to the elapsed time, and the progress of cooking is shown. Along with providing a guide, an expected temperature to reach the target temperature per unit time, or an expected time to reach the target temperature per unit temperature is set, and the actual temperature per unit time or the unit The electromagnetic induction heating cooking characterized in that cooking is advanced according to the subtraction display by detecting the actual arrival time for each temperature and correcting the output of the heating coil from the deviation from the corresponding expected temperature or the expected time. Method. The electromagnetic induction heating cooking method according to claim 3, wherein the unit time or unit temperature increases or decreases the set number of stages depending on the magnitude of the detected temperature rise characteristic or the remaining time at that time. In the induction heating cooker that heats the cooked body using electromagnetic induction and heats and cooks the object to be cooked with the cooked body,
From the cooking conditions including the cooking time set by the input operation, the type and volume of cooking, the thermal power, and the actual heating characteristics of the heated body during actual cooking, from the start of cooking or from the time of the subsequent cooking break to the next cooking break Alternatively, cooking time setting means for setting an arrival time until reaching the target temperature at the end of cooking, subtraction display means for subtracting and displaying the set cooking time as time elapses, and reaching a predetermined point in time during the subtraction Actual cooking state determining means for determining whether the actual temperature is high or low, early or late when the actual temperature reaches a predetermined temperature, or the remaining time as an actual cooking state, and corrects the output of the heating coil according to the determination of the actual cooking state. And an energization control means for performing cooking in accordance with the subtraction display. In the induction heating cooker that heats the cooked body using electromagnetic induction and heats and cooks the object to be cooked with the cooked body,
From the cooking conditions including the cooking time set by the input operation, the type and volume of cooking, the thermal power, and the actual heating characteristics of the heated body during actual cooking, from the start of cooking or from the time of the subsequent cooking break to the next cooking break Or cooking time setting means for setting the time to reach the target temperature at the end of cooking, subtraction display means for subtracting and displaying the set cooking time as time elapses, and starting from the cooking start time or after the cooking break time or later A heating characteristic detecting means for detecting a heating characteristic of the cooked body at a predetermined time between the next cooking break or the end of cooking, and a cooking start time or a subsequent break set from the detected heating characteristics. From the point to the target temperature from the point to the next cooking break point or the final point. Actual cooking state determination means for determining the degree of the degree as the actual cooking state; and energization control means for correcting the output of the heating coil in accordance with the determination of the actual cooking state to advance cooking as indicated by the subtraction display. An induction heating cooker characterized in that: In the induction heating cooker that heats the cooked body using electromagnetic induction and heats and cooks the object to be cooked with the cooked body,
From the cooking conditions including the cooking time set by the input operation, the type and volume of cooking, the thermal power, and the actual heating characteristics of the heated body during actual cooking, from the start of cooking or from the time of the subsequent cooking break to the next cooking break Alternatively, cooking time setting means for setting an arrival time until reaching the target temperature at the end of cooking, subtraction display means for subtracting and displaying the set cooking time as time elapses, and predicting arrival at the target temperature per unit time A cooking progress prediction data setting unit for setting a cooking progress prediction data for setting a temperature or a predicted arrival time for each unit temperature to the target temperature, and a set actual temperature for each of the unit times, or the set unit. Determining means for detecting the actual arrival time for each temperature and determining a deviation from the corresponding expected temperature or expected time as the actual cooking state; and determining the actual cooking state. Induction heating cooker is characterized in that a current supply control means for advancing the cooking as the countdown display by correcting the output of the heating coil depending. 8. The induction heating cooker according to claim 7, wherein the cooking progress prediction data setting means increases or decreases the unit time or the unit temperature according to the detected heating characteristic or the remaining time at that time. The induction heating cooker according to any one of claims 5 to 8, wherein the power supply control means performs output correction of the heating coil through an inverter circuit.

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