JP2005188909A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker capable of preventing the dispersion in the color of roasting among cooking objects. <P>SOLUTION: A cooking object is heated by alternately performing a single control for ON/OFF-switching an upper heater 12 and a single control for ON/OFF-switching a lower heater 13. In this structure, when a cooking is performed continuously with the previous cooking, the single control time of the upper heater 12 and the single control time of the lower heater 13 are adjusted according to the deviation between the present temperature and a target temperature of a roaster chamber 8. Accordingly, since the accumulative ON time of the upper heater 12 is substantially equal to the previous cooking time, the cooking object in this cooking can be roasted with a color of the same degree as in the previous cooking. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a cooking device provided with an upper heating unit and a lower heating unit for heating a cooked product from above and below.

As shown in FIG. 16, the heating cooker has a single control for heating the cooking chamber to the target temperature by turning on and off the upper heater and a single control for heating the cooking chamber to the target temperature by turning on and off the lower heater. There is an alternate configuration.
JP-A-10-99209

  In the case of the above conventional configuration, the individual control time T1 of the upper heater and the single control time T2 of the lower heater are set to fixed common values, so that the finished state of the cooked product cannot be controlled. For example, when the current cooking is performed subsequent to the previous cooking, the current cooking is started in a heated state of the cooking chamber. For this reason, since the cumulative on-time of the upper heater and the lower heater at the time of cooking this time is shorter than that at the time of the previous cooking, variations in the color of the baking color occur.

Each invention according to claims 1 to 12 has a common problem of controlling the finished state of the cooked food, and the common problem solving means is as described in claim 1. Hereinafter, each invention according to claims 1 to 12 will be described together with the meaning of terms.
<Description of the invention according to claims 1 and 2>
The invention which concerns on Claims 1-2 adjusts both the single control time of an upper heating part, and the single control time of a lower heating part according to deviation, and deviation is the present temperature and target temperature of a cooking chamber. Refers to the difference.
<Explanation of Inventions According to Claims 3 to 4>
The invention which concerns on Claims 3-4 makes the control temperature at the time of individual control of an upper heating part differ from the control temperature at the time of individual control of a lower heating part. The control temperature is a general term for the off temperature and the on temperature, and there are the following 1) to 3) as modes in which the control temperature is different.
1) The ON temperature of the upper heating unit is made different from the ON temperature of the lower heating unit.
2) The off temperature of the upper heating part is made different from the off temperature of the lower heating part.
3) The ON temperature of the upper heating unit and the ON temperature of the lower heating unit are made different, and the OFF temperature of the upper heating unit and the OFF temperature of the lower heating unit are made different.
<Explanation of Inventions According to Claims 5 to 8>
In the inventions according to claims 5 to 8, the cycle time is changed according to the load of the cooked product, and the cycle time is a time period from the current single control of the upper heating unit to the next single control (= lower). (Time period from the current single control of the heating unit to the next single control).
The invention which concerns on Claim 5 uses a cooking menu as a parameter which detects the load amount of a foodstuff. That is, when a small item such as “pizza” is set as a cooking menu, the load amount is recognized and controlled, and when a large item such as “gratin” is set, the load amount is recognized and controlled. Is.
The inventions according to claims 6 to 7 use cooking time as a parameter for detecting the load amount of the food, and the cooking time refers to the total time from the start of cooking to the end of cooking. That is, when the relative short value is set as the cooking time, the control is performed by recognizing that the load is small, and when the relative long value is set as the cooking time, the control is performed by recognizing that the load is large. Is what you do.
The invention according to claim 8 uses the temperature rise of the cooking chamber as a parameter for detecting the load of the food, and the temperature rise is the temperature rise per unit time and the current temperature during the same cooking. It is a term that collectively refers to the deviation from the previous temperature, the time required to raise the temperature to the set temperature, and the like. That is, when a relative large value is detected as the temperature rise degree, the load amount is recognized and control is performed, and when a relative small value is detected as the temperature rise degree, the load amount is recognized as large. Control is performed.
<Description of the Invention of Claim 9>
The invention according to claim 9 adds the remaining single control time of the upper heating part or the remaining single control time of the lower heating part to the single control time after the upper heating part or the single control time after the lower heating part. . This remaining single control time is referred to as “single control set time—execution time”. The remaining single control time may be added to the single control time immediately after, and in short, until cooking is completed. It may be added to the single control time.
<Explanation of Inventions According to Claims 10 to 11>
In the invention according to claims 10 to 11, the upper heating part is turned on and off at different temperatures when the inside temperature is lowered and raised, and the lower heating part is turned on and off at different temperatures when the inside temperature is lowered and raised. Is what you do.
According to the eleventh aspect of the present invention, the on temperature of the upper heating unit and the lower heating unit is set higher than the off temperature.
<Explanation of Invention of Claim 12>
The invention according to claim 12 is provided with an upper temperature detection unit and a lower temperature detection unit for detecting the internal temperature above and below the food, and the upper temperature detection unit performs independent control of the upper heating unit and independent control of the lower heating unit. The detection result of the lower temperature detection unit is used for the purpose of correcting the control temperature of the upper heating unit or the control temperature of the lower heating unit.
<Other description of invention>
In another aspect of the invention, a heating unit that heats the food stored in the cooking chamber, a temperature detection unit that detects the temperature in the cooking chamber, and on / off control of the heating unit based on the detection result of the temperature detection unit. And a control means for heating the cooking chamber to a target temperature. The control means turns off the heating section at an off temperature when the cooking chamber is being heated, and turns off when the cooking chamber is being cooled. It is characterized by being turned on at an on temperature different from the temperature.

<Common effects of inventions according to claims 1 to 12>
When this time cooking is performed following the previous cooking, this time cooking is started with the temperature rise of the cooking chamber. In this case, the individual control time of the upper heating unit can be adjusted longer according to the small deviation, and the cumulative on-time of the upper heating unit can be made comparable to the previous cooking time. Sometimes you can add the same color to the food.
<Inherent effects of inventions according to claims 5 to 8>
When the load amount of the food is relatively small, the heating can be performed with a short time period, and when the load amount of the food is relatively large, the heating can be performed with a long time period. For this reason, food with a large amount of load has a relatively long fixing time in the heating direction, and food with a small amount of load has a relatively short fixing time in the heating direction. The same degree of color can be applied without any problems.
<Inherent effect of the invention according to claim 9>
When the single control of the upper heating unit or the single control of the lower heating unit stops halfway, the cumulative single control time of the upper heating unit or the cumulative single control time of the lower heating unit deviates from the target value. In this case, the remaining single control time of the upper heating unit or the remaining single control time of the lower heating unit is added to the single control time after the upper heating unit or the single control time after the lower heating unit. Eliminates deviations in control time or individual control times in the lower heating section.
<Inherent effects of inventions according to claims 10 to 11>
By adjusting the on / off temperature of the upper and lower heating parts, the detection temperature deviation of the detected temperature with respect to the actual temperature is eliminated, and both the upper and lower heating parts have the minimum deviation point of the actual internal temperature and Since it can be turned on and off at the maximum deviation point, the consistency between the actual internal temperature and the target temperature is enhanced.
<Inherent Effect of Invention of Claim 12>
When the load of the cooked food is large, the heat from the lower heating unit is difficult to convection upward of the cooked food, and the detected temperature of the lower temperature detecting unit and the detected temperature of the upper temperature detecting unit are high and low. In this case, since the on-time of the upper heating part becomes longer, the upper surface of the cooked food is easily colored. Moreover, when the load amount of the cooked food is small, the heat from the lower heating unit is easily convected upward of the cooked food, and the detected temperature of the lower temperature detecting unit and the detected temperature of the upper temperature detecting unit are low and high. In this case, since the ON time of the upper heating unit is shortened, it becomes difficult for the upper surface of the cooked food to be colored. The invention which concerns on Claim 12 identifies load amount based on the detection temperature of a lower temperature detection part, adjusts the control temperature of an upper heating part according to the identification result of load amount, and loads it on the upper surface of a foodstuff. Regardless of the amount, it can be given the same color.

<Example 1>
1. As shown in FIG. 1, a cabinet 2 is fixed inside the system kitchen 1, and a top plate 3 made of heat-resistant glass is fixed on the upper surface of the cabinet 2. . The top plate 3 is colored and opaque, and two IH marks 4 are formed on the top plate 3. Each of these IH marks 4 displays a placement area on which a cooking utensil for induction heating is placed to the user. Inside the cabinet 2, the IH coil 5 (see FIG. 2) is stored. In addition, as shown in FIG. 1, one heater mark 6 is formed on the top plate 3. The heater mark 6 is used to display to the user a placement area on which a cooking device for heating the heater is placed. The heater mark 6 is located below the heater mark 6 in the cabinet 2 and has a nichrome wire heater 7 (FIG. 2). Is stored.

  As shown in FIG. 3, a roaster chamber 8 corresponding to a cooking chamber is formed inside the cabinet 2. The roaster chamber 8 refers to a space portion whose front surface is open, and a receiving tray 9 whose upper surface is open is accommodated in the roaster chamber 8 so as to be slidable in the front-rear direction. A grill net 10 is fixed to the tray 9, and a cooked product is placed on the grill net 10, and water that receives oil dripping from the cooked product is stored in the tray 9. A door 11 is fixed to the saucer 9, and the saucer 9 and the grill 10 are housed in the roaster chamber 8 in conjunction with the door 11 being operated to close the front of the roaster chamber 8. The door 11 is pulled out of the roaster chamber 8 in conjunction with being operated to open the front of the roaster chamber 8.

  An upper heater 12 and a lower heater 13 are fixed in the roaster chamber 8 at the ceiling and bottom. The upper heater 12 and the lower heater 13 are sheathed heaters for heating the food on the grill 10 from above and below. The food on the grill 10 is moved up and down by both the upper heater 12 and the lower heater 13. Heated from both sides. The upper heater 12 and the lower heater 13 correspond to an upper heating part and a lower heating part.

  An upper temperature sensor 14 and a lower temperature sensor 15 made of a thermistor are fixed to the wall surface of the roaster chamber 8. The upper temperature sensor 14 and the lower temperature sensor 15 are disposed below the upper heater 12 and below the lower heater 13, and have an upper temperature signal Vu and a lower temperature signal at levels corresponding to the internal temperature of the roaster chamber 8. Vd is output. The upper temperature sensor 14 and the lower temperature sensor 15 correspond to an upper temperature detection unit and a lower temperature detection unit.

  As shown in FIG. 2, a control device 16 corresponding to control means is housed inside the cabinet 2, and an upper temperature sensor 14 and a lower temperature sensor 15 are electrically connected to the control device 16. . The control device 16 includes a CPU 17, ROM 18, RAM 19, and I / O 20. The control device 16 detects the internal temperature Tu of the roaster chamber 8 based on the upper temperature signal Vu from the upper temperature sensor 14, and lowers it. Based on the lower temperature signal Vd from the temperature sensor 15, the surface temperature Td of the tray 9 is detected.

  A timer switch 21, menu switch 22, start switch 23, and thermal power switch 24 are electrically connected to the control device 16. These timer switches 21 to 24 are operably mounted on the front surface of the cabinet 2, and the control device 16 sets the cooking time according to the operation content of the timer switch 21, and changes the operation content of the menu switch 22. Set the cooking menu accordingly. Moreover, a thermal power is set according to the operation content of the thermal power switch 24, and heating cooking is started according to the operation of the start switch 23.

Both the IH coil 5, the nichrome wire heater 7, the upper heater 12, and the lower heater 13 are electrically connected to the control device 16 via the drive circuit 25, and the control device 16 detects the operation of the start switch 23. The IH coil 5, Nichrome wire heater 7, upper heater 12 and lower heater 13 are selectively driven and controlled in accordance with the above conditions, and the cooking time is set in accordance with the setting result of the cooking menu and the setting result of the heating power. Only the length according to is done. This control is performed by the CPU 17 of the control device 16 based on a cooking program recorded in advance in the ROM 18, and details of the control contents are as follows.
2. Control Contents of Control Device When the CPU 17 proceeds to step S1 in FIG. 4, it detects the operation state of the menu switch 22. When it is detected that the menu switch 22 has been operated, the process proceeds to step S2, and a cooking menu is set according to the operation content of the menu switch 22.

When the CPU 17 sets the cooking menu in step S2, the CPU 17 detects the operation state of the thermal power switch 24 in step S3. When it is detected that the thermal power switch 24 is operated, the process proceeds to step S4, and the thermal power W is set according to the operation content of the thermal power switch 24.
When the CPU 17 sets the heating power in step S4, the operation state of the timer switch 21 is detected in step S5. When it is detected that the timer switch 21 is operated, the process proceeds to step S6, and the cooking time T is set every minute according to the operation content of the timer switch 21.

When the CPU 17 sets the cooking time T in step S6, the CPU 17 detects the operation state of the start switch 23 in step S7. If it is detected that the start switch 23 has been operated, the process proceeds to step S8, and the setting result of the cooking menu is detected. And the cooking program according to the setting result of a cooking menu is set, and heat cooking is performed by the content according to the setting result of the cooking program at step S9. Hereinafter, the cooking program will be described for each cooking menu.
2-1. Toaster cooking CPU17 drives the upper heater 12 by step S11 of (a) of FIG. The upper heater 12 is driven in a state where the lower heater 13 is not driven. The CPU 17 controls the upper heater 12 to be turned on / off in step S11 to change the internal temperature Tu to the target temperature Tt for toaster cooking. Converge. In other words, the on-time of the upper heater 12 changes according to the level of the internal temperature Tu, and specifically, the lower the internal temperature Tu, the longer the on-time of the upper heater 12.

  When proceeding to step S12, the CPU 17 determines whether or not a control time T1 for toaster cooking (specifically, 30 seconds) has elapsed. The control time T1 is started to be measured in response to starting individual control of the upper heater 12 in step S11. When the CPU 17 detects that the control time T1 has not elapsed in step S12, step S13 is executed. To determine whether the cooking time T has elapsed. This cooking time T is set by the CPU 17 in accordance with the operation content of the timer switch 21 in step S4 in FIG. 4, and the first individual control of the upper heater 12 is started in step S11 in FIG. Measurement is started in response to.

  When the CPU 17 detects that the control time T1 has elapsed in step S12, the CPU 17 drives the lower heater 13 in step S14. The lower heater 13 is driven when the upper heater 12 is stopped. The CPU 17 controls the lower heater 13 to be turned on / off in step S14, and changes the internal temperature Tu to the target temperature Tt for toaster cooking. Converge. That is, the ON time of the lower heater 13 changes according to the level of the internal temperature Tu, and specifically, the ON time of the lower heater 13 becomes longer as the internal temperature Tu is lower.

  When the CPU 17 proceeds to step S15, the CPU 17 determines whether or not the control time T2 for toaster cooking (specifically, 30 seconds) has elapsed. The control time T2 starts measuring in response to starting the single control of the lower heater 13 in step S14. When the CPU 17 detects that the control time T2 has not elapsed in step S15, the control time T2 is step S16. To determine whether the cooking time T has elapsed.

That is, toaster cooking has the content of repeating the single control of the upper heater 12 and the single control of the lower heater 13 alternately as shown in FIG. The single control time T1 of the upper heater 12 and the single control time T2 of the lower heater 13 are set to a common value, and toaster cooking is independent of which of the upper heater 12 and the lower heater 13 is controlled independently. It ends automatically when the set time T has elapsed from the start of heating.
2-2. Cookie Cooking The CPU 17 drives the upper heater 12 in step S21 of FIG. The upper heater 12 is driven in a state where the lower heater 13 is not driven. The CPU 17 controls the upper heater 12 to be turned on / off in step S21 so that the internal temperature Tu becomes the target temperature Tc for cooking cookies. Converge.

  In step S22, the CPU 17 determines whether or not a cookie cooking control time T1 (specifically, 20 seconds) has elapsed. The control time T1 starts measuring in response to starting the single control of the upper heater 12 in step S21. When the CPU 17 detects in step S22 that the control time T1 has not elapsed, step S23 is executed. To determine whether the cooking time T has elapsed.

When the CPU 17 detects that the control time T1 has elapsed in step S22, the CPU 17 drives the lower heater 13 in step S24. The lower heater 13 is driven while the upper heater 12 is stopped. The CPU 17 controls the lower heater 13 to be turned on / off in step S24, so that the internal temperature Tu becomes the target temperature Tc for cooking cookies. Converge.
In step S25, the CPU 17 determines whether or not a cookie cooking control time T2 (specifically, 20 sec) has elapsed. The control time T2 starts measuring in response to starting the single control of the lower heater 13 in step S24. When the CPU 17 detects that the control time T2 has not elapsed in step S25, the control time T2 is step S26. To determine whether the cooking time T has elapsed.

  When the CPU 17 detects that the control time T2 has elapsed in step S25, the cooking is interrupted in step S27. This interruption process is performed by continuously turning off both the upper heater 12 and the lower heater 13 at an energization rate of “0%”, and when the CPU 17 proceeds to step S28, the interruption time T3 for cooking cookies. It is determined whether or not (specifically 20 sec) has elapsed. This interruption time T3 starts measuring in response to the start of interruption of heating cooking in step S27, and when the CPU 17 detects that the interruption time T3 has not elapsed in step S28, the cooking time in step S29. Whether or not T has elapsed is determined.

That is, in the cookie cooking, as shown in FIG. 6B, the heating cycle is performed with the single control of the upper heater 12, the single control of the lower heater 13, and the stop of the upper heater 12 and the lower heater 13 as one heating cycle. The contents are repeated. The single control time T1 of the upper heater 12, the single control time T2 of the lower heater 13, and the drive stop time T3 are set to common values, and the toaster cooking is performed by the single control of the upper heater 12 and the single control of the lower heater 13. Regardless of whether stop control of the upper heater 12 or the lower heater 13 is performed, the process automatically ends when the set time T has elapsed from the start of heating.
2-3. Roaster cooking CPU17 drives the upper heater 12 by step S31 of FIG. The upper heater 12 is driven in a state where the lower heater 13 is not driven. The CPU 17 controls the upper heater 12 to be turned on / off in step S31 to set the internal temperature Tu to the target temperature Tr for roaster cooking. Converge.

  When proceeding to step S32, the CPU 17 determines whether or not a control time T1 for roaster cooking (specifically, 30 seconds) has elapsed. The control time T1 is started to be measured in response to starting individual control of the upper heater 12 in step S31. When the CPU 17 detects that the control time T1 has not elapsed in step S32, the control time T1 is step S33. Migrate to

  When proceeding to step S33, the CPU 17 compares the surface temperature Td of the tray 9 with the abnormal temperature Te recorded in the ROM 18 in advance. Here, when “Td <Te” is detected, the process proceeds to step S34, and it is determined whether or not the cooking time T has elapsed. When “Td ≧ Te” is detected, the process proceeds to step S35, and the upper heater 12 and the lower heater 13 are turned off to finish the roaster cooking. That is, when roaster cooking is performed in a state where water is not stored in the saucer 9, it is determined that there is no water based on the abnormal temperature rise of the saucer 9, and the roaster cooking is forcibly terminated.

When the CPU 17 detects that the control time T1 has elapsed in step S32, the CPU 17 drives the lower heater 13 in step S36. The lower heater 13 is driven while the upper heater 12 is stopped. The CPU 17 sets the internal temperature Tu to the target temperature Tr for roaster cooking based on the on / off control of the lower heater 13 in step S36. Converge.
When the CPU 17 proceeds to step S37, the CPU 17 determines whether or not the control time T2 for roaster cooking (specifically, 30 seconds) has elapsed. The control time T2 is started in response to the start of individual control of the lower heater 13 in step S36. When the CPU 17 detects that the control time T2 has not elapsed in step S37, the control time T2 is step S38. Migrate to

When proceeding to step S38, the CPU 17 compares the surface temperature Td of the tray 9 with the abnormal temperature Te. Here, when “Td <Te” is detected, the process proceeds to step S39 to determine whether or not the cooking time T has elapsed. When “Td ≧ Te” is detected, the process proceeds to step S40, and the upper heater 12 and the lower heater 13 are turned off to finish the roaster cooking. That is, the presence or absence of water is determined regardless of whether the upper heater 12 or the lower heater 13 is controlled. When it is determined that there is no water, either the upper heater 12 or the lower heater 13 is controlled. Regardless of whether it is roaster cooking or not.
2-4. When the freezing cooking CPU 17 proceeds to step S41 in FIG. 8, it detects the current value of the internal temperature Tu and sets it to Ta. Then, the process proceeds to step S42, and the upper heater 12 is driven. The upper heater 12 is driven in a state where the lower heater 13 is stopped. The CPU 17 controls the upper heater 12 to be turned on / off in step S42, thereby changing the internal temperature Tu to the target temperature Tf for freezing cooking. Converge.

  When proceeding to step S43, the CPU 17 determines whether or not the control time T1 for freezing cooking (specifically, 20 seconds) has elapsed. The control time T1 starts measuring in response to starting the single control of the upper heater 12 in step S42. When the CPU 17 detects the elapse of the control time T1 in step S43, the process proceeds to step S44.

When the CPU 17 proceeds to step S44, the lower heater 13 is driven. The lower heater 13 is driven while the upper heater 12 is stopped. The CPU 17 controls the lower heater 13 to be turned on / off in step S44, thereby changing the internal temperature Tu to the target temperature Tf for freezing cooking. Converge.
When proceeding to step S45, the CPU 17 determines whether or not the control time T2 for freezing cooking (specifically, 40 seconds) has elapsed. The control time T2 starts measuring in response to starting the single control of the lower heater 13 in step S44. When the CPU 17 detects the elapse of the control time T2 in step S45, the process proceeds to step S46.

  When proceeding to step S46, the CPU 17 determines whether or not a determination time (specifically, 180 sec) has elapsed. The determination time is started in response to the first start of driving of the upper heater 12 in step S42. When the CPU 17 detects that the determination time has elapsed in step S46, the internal temperature in step S47. Tu is detected and set to Tb. That is, the single control of “20 sec” of the upper heater 12 and the single control of “40 sec” of the lower heater 13 are set as one heating cycle, and the internal temperature Tb is detected when the three heating cycles are completed.

  When detecting the internal temperature Tb in step S47, the CPU 17 compares the internal temperature Tb at the time when the three heating cycles are completed with the initial internal temperature Ta in step S48. If “Tb−Ta> ΔTba” is detected, the control time T1 of the upper heater 12 and the control time T2 of the lower heater 13 are set to the common value “30 sec” in step S49, and the process proceeds to step S50. When the load of the cooked food is relatively small, the temperature rise is large, and “Tb−Ta> ΔTba” is detected in step S48. Further, when the load amount of the food is relatively large, the temperature rise is small, and “Tb−Ta ≦ ΔTba” is detected in step S48. That is, step S48 identifies the load of the cooked food based on the temperature rise of the roaster chamber 8.

When the CPU 17 proceeds to step S50, the upper heater 12 is driven. The upper heater 12 is driven while the lower heater 13 is stopped. The CPU 17 controls the upper heater 12 to be turned on / off in step S50, so that the internal temperature Tu is set to the target temperature Tf for freezing cooking. Converge.
FIG. 10A is a flowchart showing the control contents of step S50, and the CPU 17 detects the internal temperature Tu in step S101 and sets it to Tx. When it is detected in step S102 that the set time (specifically 1 sec) has elapsed, the process proceeds to step S103, where the internal temperature Tu is detected and set to Ty.

  In step S104, the CPU 17 compares the difference between the current internal temperature Ty and the previous internal temperature Tx with “0”. Here, when “Ty−Tx> 0” is detected, it is determined that the internal temperature is increasing, and the current internal temperature Ty is compared with the OFF point data Toff previously recorded in the ROM 18 in step S105. When “Ty ≧ Toff” is detected, the process proceeds to step S106, and the upper heater 12 is turned off.

  When the CPU 17 detects “Ty−Tx ≦ 0” in step S104, the CPU 17 determines that the internal temperature is decreasing and proceeds to step S107. Here, the current internal temperature Ty is compared with the ON point data Ton recorded in advance in the ROM 18, and when “Ty ≦ Ton” is detected, the upper heater 12 is turned on in step S108. As shown in FIG. 10B, the ON point data Ton is set higher than the OFF point data Toff, and the CPU 17 controls the upper heater 12 relative to the lowering of the internal temperature Tu. The upper heater 12 is turned on at a relatively low temperature Toff only when the internal temperature Tu rises, and the internal temperature Tu is converged to the target value Tf for freezing cooking.

  When the CPU 17 proceeds to step S51 in FIG. 8, the CPU 17 determines whether or not the control time T1 (specifically 30 sec) set in step S49 has elapsed. This control time T1 is started in response to the start of single control of the upper heater 12 in step S50. When the CPU 17 detects that the control time T1 has not elapsed in step S51, the control time T1 is step S52. To determine whether the cooking time T has elapsed.

When the CPU 17 detects that the control time T1 has elapsed in step S51, the CPU 17 drives the lower heater 13 in step S53. The lower heater 13 is driven when the upper heater 12 is stopped. The CPU 17 controls the lower heater 13 to be turned on / off in step S53, and the internal temperature Tu is set to the target temperature Tf for freezing cooking. Converge.
FIG. 11A is a flowchart showing the control contents of step S53. The CPU 17 detects the internal temperature Tx and the internal temperature Ty in steps S201 and S203, and in step S204, the current internal temperature Ty and the previous internal temperature Ty are detected. The difference from the internal temperature Tx is compared with “0”. When “Ty−Tx> 0” is detected, the process proceeds to step S205, and the current internal temperature Ty is compared with the OFF point data Toff recorded in the ROM 18 in advance. The OFF point data Toff for the lower heater 13 is set lower than the OFF point data Toff for the upper heater 12, as shown in FIG. ), When “Ty ≧ Toff” is detected, the process proceeds to step S206, and the lower heater 13 is turned off.

  When the CPU 17 detects “Ty−Tx ≦ 0” in step S204, the CPU 17 proceeds to step S207, and compares the current internal temperature Ty with the ON point data Ton recorded in the ROM 18 in advance. The ON point data Ton for the lower heater 13 is set to the same value as the ON point data Ton for the upper heater 12. When the CPU 17 detects “Ty ≦ Ton” in step S207, the process proceeds to step S208. The lower heater 13 is turned on. That is, the CPU 17 turns on the lower heater 13 at a relatively high temperature Ton only when the internal temperature Tu drops, and turns on the lower heater 13 at a relatively low temperature Toff only when the internal temperature Tu rises. Then, the internal temperature Tu is converged to the target value Tf for freezing cooking.

  When the CPU 17 proceeds to step S54 in FIG. 8, the CPU 17 determines whether or not the control time T2 (specifically, 30 sec) set in step S49 has elapsed. The control time T2 starts measuring in response to starting the single control of the lower heater 13 in step S53. When the CPU 17 detects that the control time T2 has not elapsed in step S54, the control time T2 is step S55. To determine whether the cooking time T has elapsed.

  That is, when the amount of increase in the internal temperature Tu when the set time elapses from the start of freezing cooking is large, the single control of the upper heater 12 and the single control of the lower heater 13 are the same as the toaster cooking of FIG. Is repeated as one heating cycle. In this heating cycle, the cycle time is fixed to “60 sec”, the single control time T1 and the single control time T2 are fixed to the common value “30 sec”, and in the freezing cooking, the upper heater 12 and the lower heater 13 are driven simultaneously. Automatically ends when the set time T elapses.

  When CPU 17 detects “Tb−Ta ≦ ΔTba” in step S48 of FIG. 8, CPU 17 sets control time T1 of upper heater 12 and control time T2 of lower heater 13 in step S56 of FIG. These control times T1 and T2 are set based on the deviation ΔTfu between the target temperature Tf for freezing cooking and the current internal temperature Tu, and the details of the setting process are as follows.

The control time T1 of the upper heater 12 and the control time T2 of the lower heater 13 are expressed by the following equations (1) and (2).
T1 = T1min + α (1)
T2 = T2min + β (2)
However, T1min and T2min are the minimum control time of the upper heater 12 and the minimum control time of the lower heater 13, and are the same fixed values recorded in advance in the ROM 18 of the control device 16. α and β are a correction value of the minimum control time T1min and a correction value of the minimum control time T2min, and are expressed by the following equations (3) and (4).

α = T4− (ΔTfu / Tf) * T4 (3)
β = (ΔTfu / Tf) * T4 (4)
However, ΔTfu is a deviation between the target value Tf for freezing cooking and the current internal temperature Tu, and the target value Tf is a fixed value recorded in advance in the ROM 18 of the control device 16. The internal temperature Tu is a variable value detected based on the upper temperature signal Vu from the upper temperature sensor 14.

The correction amount α for the minimum control time T1min and the correction amount β for the minimum control time T2min are set to be “α + β = T4”, and T4 is expressed by the following equation (5).
T4 = Ts− (T1min + T2min + T3) (5)
However, Ts is the time required for the heating cycle, and is a fixed value (specifically, 120 sec) recorded in advance in the ROM 18 of the control device 16. T3 is a heating stop time when both the single control of the upper heater 12 and the single control of the lower heater 13 are stopped, and is expressed by the following equation (6).

T3 = Ts− (T1 + T2)
= Ts-Ts (W / Wmax) (6)
However, W is a set value of the thermal power, and is a variable value set based on the user operating the thermal power switch 24. Wmax is the maximum heating power, and is a fixed value recorded in advance in the ROM 18 of the control device 16.

The following formula (7) is obtained by substituting the above formula (6) into the above formula (5), and as is clear from the formula (7), T4 is calculated by a known value.
T4 = Ts− {T1min + T2min + Ts−Ts (W / Wmax)}
= Ts (W / Wmax) -T1min-T2min (7)
When the internal temperature Tu falls below the target temperature Tf, the correction amount β “(ΔTfu / Tf) * T4” becomes relatively larger than the correction amount α “T4- (ΔTfu / Tf) * T4”. Accordingly, since the control time T2 of the lower heater 13 is relatively longer than the control time T1 of the upper heater 12, the time ratio for the lower heater 13 to heat the cooked food becomes relatively longer, and the upper heater 12 The time ratio for heating the food becomes relatively short. In this state, the correction amount β “(ΔTfu / Tf) * T4” becomes shorter and the correction amount α “T4- (ΔTfu / Tf) * T4” as the internal temperature Tu rises toward the target temperature Tf. Therefore, “control time T1 / control time T2” increases, and the control time T1 and the control time T2 approach the common value.

  When the internal temperature Tu exceeds the target temperature Tf, the correction amount β “(ΔTfu / Tf) * T4” becomes relatively smaller than the correction amount α “T4- (ΔTfu / Tf) * T4”. Therefore, since the control time T2 of the lower heater 13 is relatively short with respect to the control time T1 of the upper heater 12, the time ratio for the lower heater 13 to heat the cooked food becomes relatively short, and the upper heater 12 The time ratio for heating the food becomes relatively long. In this state, the correction amount β “(ΔTfu / Tf) * T4” becomes longer and the correction amount α “T4- (ΔTfu / Tf) * T4” as the internal temperature Tu decreases toward the target temperature Tf. Therefore, the control time T1 and the control time T2 approach the common value.

  When the CPU 17 proceeds to step S57, the upper heater 12 is driven. The upper heater 12 is driven in a state where the lower heater 13 is stopped. The CPU 17 controls the upper heater 12 to be turned on / off in step S57, so that the internal temperature Tu is set to the target temperature Tf for freezing cooking. Converge. The on / off control of the upper heater 12 is performed with the same contents as in step S50 in FIG. 8, and when the CPU 17 proceeds to step S58 in FIG. 9, the CPU 17 determines whether or not the control time T1 set in step S56 has elapsed. The control time T1 is started to be measured in response to starting the single control of the upper heater 12 in step S57. When the CPU 17 detects that the control time T1 has not elapsed in step S58, the control time T1 is step S59. To determine whether the cooking time T has elapsed.

  When the CPU 17 detects that the control time T1 has elapsed in step S58, the CPU 17 drives the lower heater 13 in step S60. The lower heater 13 is driven when the upper heater 12 is stopped. The CPU 17 controls the lower heater 13 to be turned on / off in step S60, and the internal temperature Tu is set to the target temperature Tf for freezing cooking. Converge. The on / off control of the lower heater 13 is performed with the same contents as in step S53 in FIG. 8, and when the CPU 17 proceeds to step S61 in FIG. 9, it determines whether or not the control time T2 set in step S56 has elapsed. The control time T2 starts measuring in response to starting the single control of the lower heater 13 in step S60. When the CPU 17 detects that the control time T2 has not elapsed in step S61, the control time T2 is step S62. To determine whether the cooking time T has elapsed.

  When the CPU 17 detects that the control time T2 has elapsed in step S61, the cooking is interrupted in step S63. This interruption process is performed by continuously turning off both the upper heater 12 and the lower heater 13 at the energization rate of “0%”. When the CPU 17 proceeds to step S64, the heating stop time for freezing cooking is performed. It is determined whether or not T3 has elapsed. The heating stop time T3 is started in response to the start of heating cooking being interrupted in step S63. When the CPU 17 detects that the heating stop time T3 has not elapsed in step S64, the CPU 17 determines in step S65. Whether or not cooking time T has elapsed is determined.

  That is, when the temperature increase rate ΔTba when the set time has elapsed since the start of the freezing cooking is small, the single control of the upper heater 12, the single control of the lower heater 13, and the upper heater as in the cookie cooking of FIG. The heating cycle is repeated with the stop control of 12 and the lower heater 13 as one heating cycle. In this heating cycle, the cycle time is fixed at “120 sec”, and the single control time T1 and the single control time T2 are adjusted according to the deviation ΔTfu between the current value Tu of the internal temperature and the target value Tf. Cooking is automatically performed when the set time T has elapsed from the start of heating regardless of whether the individual control of the upper heater 12, the individual control of the lower heater 13, or the stop control of the upper heater 12 and the lower heater 13 is performed. To finish.

  According to the first embodiment, both the control time T1 of the upper heater 12 and the control time T2 of the lower heater 13 are adjusted according to the deviation ΔTfu between the current value Tu of the internal temperature and the target value Tf. For this reason, when the present frozen cooking is performed following the previous frozen cooking, the control time T1 of the upper heater 12 is adjusted to be longer according to the current small deviation ΔTfu, and the cumulative on-time of the upper heater 12 is previously frozen. Since it becomes the same level as at the time of cooking, it is possible to give the same color of baking to the cooked product at the time of this freezing cooking and the previous freezing cooking.

  The OFF point data Toff of the upper heater 12 was set to a fixed value higher than the OFF point data Toff of the lower heater 13. For this reason, the ON time of the upper heater 12 becomes longer than when the OFF point data Toff of the upper heater 12 is set to the same value as the OFF point data Toff of the lower heater 13, and the inside of the chamber when the upper heater 12 is independently controlled is increased. The temperature Tu and the internal temperature Tu during the independent control of the lower heater 13 can be converged to the same level.

  When the temperature increase “Tb−Ta” from the start of the freezing cooking until the determination time elapses exceeds the determination value ΔTba, the time cycle of the heating cycle is set to the short value “1 minute”, and the temperature increase “Tb− When “Ta” is lower than the determination value ΔTba, the time period of the heating cycle is set to the long value “2 minutes”, so when the load of the food is relatively small, the subsequent freezing cooking is performed in a short heating cycle, When the load of the food is relatively large, the subsequent freezing cooking is performed in a long heating cycle. For this reason, food with a large amount of load has a relatively long fixing time in the heating direction, and food with a small amount of load has a relatively short fixing time in the heating direction. The same degree of color can be applied without any problems.

  The upper heater 12 and the lower heater 13 are turned on only when the internal temperature Tu is lowered, and the upper heater 12 and the lower heater 13 are turned off only when the internal temperature Tu is increased. The 13 on point Ton was set higher than the off point Toff. Therefore, although the detected temperature Tu of the upper temperature sensor 14 fluctuates with respect to the actual internal temperature due to the temperature effect from the wall surface of the roaster chamber 8, the upper heater 12 and the lower heater 13 are in the actual storage. Since it is turned on at the minimum deviation point of the internal temperature and turned off at the maximum deviation point of the actual internal temperature, the consistency between the actual internal temperature and the target temperature Tf is enhanced.

In the first embodiment, the load amount of the food is determined as the amount of increase in the internal temperature “ΔTba” until the set time elapses from the start of the freezing cooking, but is not limited to this. You may determine as the length of cooking time T, or you may determine as a kind of cooking menu. In each of these configurations, when the load of the food is small, the subsequent freezing cooking can be performed with a short heating cycle, and when the load of the food is large, the subsequent freezing cooking can be performed with a long heating cycle. The same color can be applied. Hereinafter, a second embodiment for switching the heating cycle according to the length of the cooking time T and a third embodiment for switching according to the type of cooking menu will be described.
<Example 2>
When the CPU 17 detects that the three heating cycles have been completed in step S46 of FIG. 12, the setting result of the cooking time T is compared with the determination value To (specifically, 10 minutes) recorded in the ROM 18 in step S71. To do. When “T <To” is detected, the control time T1 of the upper heater 12 and the control time T2 of the lower heater 13 are set to a common fixed value in step S49, and the cooked food is set to 1 by repeating steps S50 to S55. Heat with a heating cycle of minutes. When “T ≧ To” is detected in step S71, the control time T1 of the upper heater 12 and the control time T2 of the lower heater 13 are adjusted according to the deviation ΔTfu in step S56 of FIG. 9, and steps S56 to S65 are repeated. The cooked food is then heated with a "2 minute" heating cycle.
<Example 3>
When the CPU 17 detects that the three heating cycles are completed in step S46 of FIG. 13, the CPU 17 detects the setting result of the cooking menu in step S72. This cooking menu is set by the CPU 17 according to the operation content of the menu switch 21 in step S2 of FIG. 4, and the frozen cooking menu is subdivided into “toast”, “pizza”, and “gratin”.

  When the CPU 17 detects that “toast” or “pizza” is set as the frozen cooking menu in step S72 of FIG. 13, the CPU 17 sets the control time T1 of the upper heater 12 and the control time T2 of the lower heater 13 in common in step S49. The cooked product is heated in a heating cycle of “1 minute” by setting to a fixed value and repeating steps S50 to S55. Further, when it is detected in step S72 that “gratin” is set as the frozen cooking menu, the control time T1 of the upper heater 12 and the control time T2 of the lower heater 13 are adjusted according to the deviation ΔTfu in step S56 of FIG. Then, by repeating steps S56 to S65, the cooked product is heated in a heating cycle of “2 minutes”.

In the first to third embodiments, the presence / absence of water in the tray 9 is determined based on the detected temperature Td of the lower temperature sensor 15, but the present invention is not limited to this. For example, the detection of the lower temperature sensor 15 is performed. The ON point data Ton and OFF point data Toff of the upper heater 12 may be corrected based on the temperature Td. Hereinafter, a specific example of the configuration will be described.
<Fourth embodiment>
When the CPU 17 detects the current internal temperature Ty in step S103 of FIG. 14, the internal temperature Td is detected based on the temperature signal Vd from the lower temperature sensor 15 in step S109, and the internal temperature Td is detected in step S110. The result is compared with a judgment temperature Th recorded in the ROM 18 in advance. When “Td <Th” is detected, the set values are added to the OFF point data Toff and ON point data Ton of the upper heater 12 in step S111, and the OFF point data Toff and ON point data Ton of the upper heater 12 are increased. . Then, in step S105 and step S107, the current internal temperature Ty is compared with the OFF point data Toff and the ON point data Ton that have been corrected upward.

  When the outer shape of the cooked food is large or when the cooked food is thick, it is difficult for the heat from the lower heater 13 to convect to the ceiling in the roaster chamber 8, and the detected temperature Tu of the upper temperature sensor 14 and the lower temperature sensor 15 The detected temperature Td becomes a low value and a high value. In this case, since the on-time in one heating cycle of the upper heater 12 becomes long, the upper surface of the cooked food is easily colored. Further, when the outer shape of the cooked food is small or the cooked food is thin, the heat from the lower heater 13 easily convects to the ceiling in the roaster chamber 8, and the detected temperature Tu and the lower temperature sensor of the upper temperature sensor 14. The detected temperature Td of 15 becomes a high value and a low value. In this case, since the on-time in one heating cycle of the upper heater 12 is shortened, it becomes difficult for the upper surface of the cooked food to be colored.

  The determination temperature Th is a boundary value that identifies the size of the food. For example, when the food is small, “Td <Th” is determined in step S110, and the OFF point data Toff and the ON point data Ton are corrected upward in step S111. The Therefore, since the ON time in one heating cycle of the upper heater 12 becomes longer, the color of the upper surface of the cooked food becomes the same as when the cooked food is large.

In the said 1st-4th Example, although the fixed amount of 3 times of heating cycles at the time of freezing cooking was completed, the load amount of the cooking was identified, but it is not limited to this, For example, the inside temperature The load amount of the cooked food may be identified at the time when Tu rises to a fixed control value, and the time period of the subsequent heating cycle may be selected according to the load amount identification result. Hereinafter, a specific example of the configuration will be described.
<Fifth embodiment>
When the CPU 17 detects that the control time T1 (specifically 20 seconds) of the upper heater 12 has not elapsed in step S43 of FIG. 15, the CPU 17 determines in step S73 based on the upper temperature signal Vd from the upper temperature sensor 14. The temperature Tu is detected and compared with the target temperature Tf for freezing cooking in step S74. When “Tu ≧ Tf” is detected, the process proceeds to step S75, and the remaining control time ΔT1 is calculated by subtracting the measurement result from the set result of the control time T1.

  When the CPU 17 detects that the control time T2 (specifically 40 sec) of the lower heater 13 has not elapsed in step S45, the CPU 17 detects the internal temperature Tu in step S76, and compares it with the target temperature Tf in step S77. When “Tu ≧ Tf” is detected, the process proceeds to step S78, and the remaining control time ΔT2 is calculated by subtracting the measurement result from the set result of the control time T2.

  When the CPU 17 calculates the remaining control time ΔT1 in step S75 or the remaining control time ΔT2 in step S78, the CPU 17 calculates the cooking time T setting result preliminarily recorded in the ROM 18 in step S71 (specifically, 6 Min). Here, when “T ≧ To” is detected, the process proceeds to step S56 in FIG. 9, and the control time T1 of the upper heater 12 and the control time T2 of the lower heater 13 are adjusted according to the deviation ΔTfu. Then, the remaining control time ΔT1 and the remaining control time ΔT2 are compared with “0”, and when “ΔT1> 0” is detected, the remaining control time ΔT1 is added to the adjustment result of the control time T1, and “ΔT2> 0” is detected. When this is done, the remaining control time ΔT2 is added to the adjustment result of the control time T2.

  That is, when the control of the upper heater 12 stops halfway when the internal temperature Tu reaches the target value Tf, the remaining control time ΔT1 of the upper heater 12 is added to the control time T1 immediately after that, and the control of the lower heater 13 is halfway. When stopped, the remaining control time ΔT2 of the lower heater 13 is added to the control time T2 immediately after. Therefore, the cumulative control time T1 of the upper heater 12 and the cumulative control time T2 of the lower heater 13 do not deviate from the target values.

The figure which shows 1st Example of this invention (The perspective view which shows the external state of a cooking heater being integrated with respect to a system kitchen) Block diagram showing electrical configuration of cooking heater Sectional view showing the internal configuration of the roaster chamber Flow chart showing control contents of control device The figure which shows the toaster cooking content (a is a flowchart which shows the control content of a control apparatus, b is a timing chart which shows the drive content of an upper heater and a lower heater) FIG. 5 equivalent diagram showing the contents of cooking cookies Fig. 5 (a) equivalent diagram showing the contents of roaster cooking FIG. 5 (a) equivalent diagram showing the contents of frozen cooking FIG. 5 (a) equivalent diagram showing the contents of frozen cooking The figure which shows the control content of an upper heater (a is a flowchart which shows the control content of a control apparatus, b is a figure which shows the change of internal temperature) Fig. 10 equivalent diagram showing the control contents of the lower heater FIG. 8 equivalent view showing the second embodiment of the present invention. FIG. 8 equivalent view showing the third embodiment of the present invention. FIG. 10 (a) equivalent view showing the fourth embodiment of the present invention. FIG. 8 equivalent view showing the fifth embodiment of the present invention. A figure showing a conventional example (a figure showing driving contents of an upper heater and a lower heater)

Explanation of symbols

  8 is a roaster room (cooking room), 12 is an upper heater (upper heating part), 13 is a lower heater (lower heating part), 14 is an upper temperature sensor (upper temperature detection part), 15 is a lower temperature sensor (lower temperature detection) Part) and 16 are control devices (control means).

Claims (12)

An upper heating part and a lower heating part for heating the food in the cooking chamber from above and below;
Control means for alternately performing independent control for heating the cooking chamber to a target temperature by turning on and off the upper heating unit and independent control for heating the cooking chamber to a target temperature by turning on and off the lower heating unit. ,
The control means adjusts both the single control time of the upper heating unit and the single control time of the lower heating unit according to the deviation between the current temperature and the target temperature of the cooking chamber, .   The control means sets the single control time of the lower heating unit to be larger than the single control time of the upper heating unit when the current temperature of the cooking chamber is lower than the target temperature, and the current temperature approaches the target temperature. The cooking device according to claim 1, wherein the “single control time of the upper heating unit / single control time of the lower heating unit” is increased according to the above.   The cooking according to any one of claims 1 to 2, wherein the control means makes the control temperature at the time of independent control of the upper heating unit different from the control temperature at the time of independent control of the lower heating unit. vessel.   The cooking device according to claim 3, wherein the control means turns off the upper heating unit at a higher temperature when the upper heating unit is independently controlled than at the time of the individual control of the lower heating unit.   The control means is characterized in that the time period from the current single control of the upper heating unit to the next single control or the current single control of the lower heating unit to the next single control is changed according to a cooking menu. The cooking device according to any one of claims 1 to 4.   The control means changes the time period from the current single control of the upper heating unit to the next single control or the current single control of the lower heating unit to the next single control according to the setting result of the cooking time. The cooking device according to any one of claims 1 to 5.   The cooking device according to claim 6, wherein the control means sets the time period to be relatively long when the setting result of the cooking time is longer than the determination value.   The control means determines the time period from the current single control of the upper heating unit to the next single control or the current single control of the lower heating unit to the next single control according to the temperature rise of the cooking chamber. The cooking device according to claim 1, wherein the cooking device is changed.   When the single control of the upper heating unit and the single control of the lower heating unit are stopped halfway, the control means sets the remaining single control time of the upper heating unit and the remaining single control time of the lower heating unit of the upper heating unit. The cooking device according to any one of claims 1 to 8, wherein the cooking device is added to a subsequent single control time and a subsequent single control time of the lower heating unit.   The control means performs turning off of the upper heating unit and turning off of the lower heating unit at an off temperature while the cooking chamber is being heated, and turning on the upper heating unit and turning on the lower heating unit of the cooking chamber. The heating cooker according to any one of claims 1 to 9, wherein the cooking is performed at an ON temperature different from the OFF temperature during the temperature decrease.   The cooking device according to claim 10, wherein the control means sets the on temperature higher than the off temperature. An upper temperature detection unit and a lower temperature detection unit for detecting the temperature in the cooking chamber above and below the food,
The control means uses the detection result of the upper temperature detection unit for single control of the upper heating unit and single control of the lower heating unit, and uses the detection result of the lower temperature detection unit as a control temperature of the upper heating unit. It is used for correction | amendment or correction | amendment of the control temperature of the said lower heating part, The heating cooker in any one of Claims 1-11 characterized by the above-mentioned.

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