JP2005261551A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To change a heating control according to whether water is added or not in a continuous cooking. <P>SOLUTION: This cooker is provided with a receiving tray 6 for putting water therein in cooking, a receiving plate temperature detecting means 1 detecting the temperature of the receiving tray 6, a chamber temperature detecting means 2 detecting the temperature of the inside of a cooking chamber, a timer means 8 counting a time, a control means controlling the energization to an upper part heating body 3 and a lower part heating body 4, and a water addition determining means 9, when the detection result of the chamber temperature detecting means 2 is a predetermined temperature more more in starting the cooking, determining to perform the continuous cooking and determining whether or not adding water to the receiving tray 6 according to the detection result of the receiving tray temperature detecting means 1 at a time of starting the cooking and a predetermined time later of starting the cooking. The control means changes the energizing time of the lower part heating body 4 according to the determination result of the water addition determining means 9. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a cooking device that can be used continuously and cooks using water.

Conventionally, a heating cooker that can be used continuously and cooks using water stops heating for a certain period of time after cooking is started, and determines the amount of load to perform cooking. At this time, since the load amount was determined according to the detection result of the internal temperature detection means, whether or not water is added to the tray, the lower part between the internal temperature detection means and the water There are a heating element, a mounting table, and an object to be heated, and the act of the cook hardly affects the determination of the load amount (see, for example, Patent Document 1).
JP 2001-90959 A

  However, in the conventional heating control method, even though the load amount of the object to be heated can be determined, the heating is performed without taking into consideration the presence or absence of the addition of water. Changed and the workmanship of the heated object was different.

  The present invention solves the above-described conventional problems, and in performing continuous cooking, heating cooking that can stabilize the quality of the object to be heated by determining whether water is added and changing the control method. The purpose is to provide a vessel.

  In order to solve the above-described conventional problems, the heating cooker according to the present invention changes the control method of the heating means by determining whether or not water is added based on the result of the tray temperature detection means when performing continuous cooking. It is.

  This makes it possible to stabilize the performance of the object to be heated, which differs depending on whether or not water is added.

  The heating cooker of the present invention can control the heating according to the presence or absence of the addition of water by determining the presence or absence of the addition of water when performing continuous cooking, and can stabilize the quality of the object to be heated.

  1st invention is located in the cooking chamber which accommodates to-be-heated material and cooks, the mounting base on which a to-be-heated material is mounted, the upper heating element located above the above-mentioned mounting base, and the above-mentioned mounting base. A lower heating element, a saucer that is located below the lower heating element and into which water is placed, a saucer temperature detecting means for detecting the temperature of the saucer, and an in-chamber temperature detecting means for detecting the temperature in the cooking chamber; If the detection result of the time measuring means for measuring time, the control means for controlling the energization to the upper heating element and the lower heating element, and the temperature detection means at the start of cooking is a predetermined temperature or more, continuous cooking Water addition determination means for determining whether or not water has been added to the saucer according to the detection results at the start of cooking by the saucer temperature detection means and after a certain period of time after the start of cooking during continuous cooking. And the control means includes a front By changing the energization time of the lower heating element according to the determination result of the water addition determination means, when the temperature drop of the tray temperature detection means is fast, the water addition determination means determines that water has been added. If the energization time of the lower heating element is lengthened, and the temperature drop of the tray temperature detecting means is slow or absent, the water addition determining means determines that no water has been added, and shortens the time of the lower heating element. Therefore, regardless of whether or not water is added, it is possible to provide a heated object having a stable workmanship without changing the degree of burning at the lower part of the heated object.

  According to a second aspect of the present invention, when the control means is a case where continuous cooking is performed when the detection result of the internal temperature detection means is equal to or higher than a predetermined temperature, the determination result of the water addition determination means is Accordingly, when the temperature drop of the tray temperature detecting means is fast by changing the set temperature of the energization control to the lower heating element, the water addition determining means determines that water has been added, and to the lower heating element. When the set temperature of the internal temperature for adjusting the energization is not changed or increased, and the temperature drop of the tray temperature detecting means is slow or absent, the water addition determining means determines that no water has been added. In addition, the temperature inside the cabinet that regulates energization to the lower heating element will be lowered, and it will be possible to provide a heated product with a stable workmanship, regardless of the presence or absence of water, with no significant change in the front and back. Can do.

  In particular, in the configuration of the first or second invention, the third invention turns off the energization to the upper heating element and the lower heating element for a certain period of time and then energizes the upper heating element and the lower heating element, Load amount determination means for determining the load amount based on the temperature when the detection result of the temperature detection means changes from descending to rising and the temperature gradient from that temperature to a certain time is provided. When the detection result is equal to or higher than the predetermined temperature, it is assumed that continuous cooking is performed, and when the cooking is performed continuously, the setting value of the determination of the load amount determination unit is corrected according to the determination result of the water addition determination unit. As a result, the threshold value of the load amount determination threshold is changed, the determination error of the load amount level is reduced, and heating control suitable for the load amount of the object to be heated can be performed.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a block diagram showing a cross-sectional view and electrical connection of a heating cooker according to the first embodiment of the present invention. In FIG. 1, reference numeral 1 denotes a tray temperature detecting means for detecting the temperature of the tray. Reference numeral 2 denotes an internal temperature detection means for detecting the temperature in the cooking chamber 10. In addition, the cooking chamber 10 said here also includes an exhaust pipe. 3 is an upper heating element, 4 is a lower heating element, 5 is a mounting table on which an object to be heated is placed, and 6 is a saucer into which water is placed. The upper heating element 3 and the lower heating element 4 serve to heat and cook the object to be heated placed on the placing table 5 from the upper surface and the lower surface. The control means 7 controls the energization to the upper heating element 3 and the lower heating element 4 according to the detection results of the internal temperature detection means 2 and the tray temperature detection means 1 by a control program. So, a microcomputer is used. The time measuring means 8 measures the energization time to the upper heating element 3 and the lower heating element 4 and the time from the start of cooking. When the cooking start temperature of the internal temperature detection means 2 is equal to or higher than the predetermined temperature, the heating cooker of the present invention is a case where cooking is once ended and further cooking is performed continuously, and for 1 minute after the cooking starts. The energization of the upper heating element 3 and the lower heating element 4 is stopped. It is determined whether or not the water addition determination means 9 has added water according to the detection result of the tray temperature detection means 1 at the start of cooking and after 1 minute. The determination result of the water addition determination means 9 is transmitted to the control means 7, and the energization to the lower heating element 4 is controlled.

  About the cooking-by-heating machine comprised as mentioned above, the operation | movement is demonstrated below.

  In the present embodiment, it is assumed that cooking is continuously performed when the detection result at the start of cooking by the internal temperature detection means 2 is 70 ° C. or more, and the water addition determination means 9 is the tray temperature detection means. If the detection result 1 minute after the start of heating is 7 ° C. or more lower than the detection result at the start of cooking 1, water is added, and if it is not lower than that, water is not added, and the control means 7 Is assumed to shorten the energization time to the lower heating element 4 by 2 minutes.

  In the present embodiment, an example is shown in which water is not added in the case of baking sesame continuously. First, immediately after cooking is finished, a saury is placed on the mounting table 5 and cooking is performed continuously. At this time, since cooking was just finished, the detection result of the internal temperature detection means 2 was 125 ° C. Therefore, although the control means 7 started cooking on the assumption that it is continuous cooking, the energization to the upper heating element 3 and the lower heating element 4 was stopped. The detection result at the start of heating by the saucer temperature detection means 1 was 98 ° C., and the temperature one minute after the start of cooking was 96 ° C. At this time, the water addition determination means 9 determines that water has not been added since it has decreased by only 2 ° C., which is smaller than 7 ° C. The determination result is transmitted to the control means 7, and the energization time of the lower heating element 4 is shortened by 2 minutes. As in the case of adding water, if the lower heating element 4 is energized, the temperature of the back surface of the sesame will rise more than when water is added, making it easier to burn. Moreover, in the internal temperature detection means 1, there are a to-be-heated object, a lower heat generating body, etc. between the water of a saucer, and it is difficult to determine whether water was added.

  As described above, in the present embodiment, when water is not added, the energization time of the lower heating element 4 is shortened so that there is no significant difference in the degree of burning on the front and back of the object to be heated. It can be done.

(Embodiment 2)
In the present embodiment, it is assumed that cooking is continuously performed when the detection result at the start of cooking by the internal temperature detection means 2 is 70 ° C. or more, and the water addition determination means 9 is the tray temperature detection means. It is assumed that water is added when the detection result 1 minute after the start of heating is reduced by 7 ° C. or more from the detection result at the start of cooking 1, and water is not added when the detection result is not lower than that. Moreover, when it is determined that the water addition determination means 9 has not added water, the cooking temperature is reduced by 10 ° C. to lower the control temperature of the internal temperature detection means 2 that controls the energization of the lower heating element 4. .

  In the present embodiment, an example is shown in which water is not added when grilling salmon fillets continuously. First, immediately after cooking is finished, a salmon fillet is placed on the mounting table 5, and cooking is performed continuously. At this time, since cooking was just finished, the detection result of the internal temperature detection means 2 was 125 ° C. Therefore, although the control means 7 started cooking on the assumption that it is continuous cooking, the energization to the upper heating element 3 and the lower heating element 4 was stopped. The detection result at the start of heating by the saucer temperature detection means 1 was 98 ° C., and the temperature one minute after the start of cooking was 95 ° C. At this time, the water addition determining means 9 determines that water has not been added since it has dropped only by 3 ° C., which is smaller than 7 ° C. The determination result is transmitted to the control means 7, and cooking is performed by lowering the control temperature of the internal temperature detection means 2 for controlling the energization of the lower heating element 4 by 10 ° C. When cooking the salmon fillet, the internal temperature control means 2 adjusts the temperature of both the upper heating element 3 and the lower heating element 4 at 240 ° C., and if it exceeds 240 ° C., the upper heating element 3 and the lower heating element 4 is turned off. However, since it is determined that the water addition determination means 9 has not added water, the energization of the lower heating element 4 is adjusted at 230 ° C., which is lower than 240 ° C. Therefore, the energization time for the lower heating element 4 is shortened, and overheating of the back surface of the object to be heated is prevented. As in the case of adding water, if the lower heating element is energized, the temperature of the back side of the salmon fillet rises more than when water is added, and it becomes easier to dry.

  As described above, in the present embodiment, when water is not added, the energization time of the lower heating element is shortened, so that there is a significant difference between the case where water is added and the degree of burning on the back surface of the object to be heated. It can be prevented from occurring.

(Embodiment 3)
FIG. 2: is a block diagram which shows sectional drawing and the electrical connection of the heating cooker in the 3rd Embodiment of this invention. Since the basic configuration of the present embodiment is the same as that of the first and second embodiments, different points will be mainly described. The same functions as those in the first embodiment are denoted by the same reference numerals, and the description thereof is omitted.

  The present embodiment is different from the first and second embodiments in that the load amount determination unit 11 is provided. The load amount determination means 11 turns off the energization to the upper heating element and the lower heating element for one minute, and then energizes the upper heating element 3 and the lower heating element 4 to lower the detection result of the internal temperature detection means 2. The amount of load is determined based on the temperature at which the temperature changes from ascending to ascending and the temperature gradient at a certain time from that temperature.

  About the cooking-by-heating machine comprised as mentioned above, the operation | movement is demonstrated below.

  In the present embodiment, it is assumed that cooking is continuously performed when the detection result at the start of cooking by the internal temperature detection means 2 is 70 ° C. or more, and the water addition determination means 9 is the tray temperature detection means. It is assumed that water is added when the detection result 1 minute after the start of heating is reduced by 7 ° C. or more from the detection result at the start of cooking 1, and water is not added when the detection result is not lower than that. The load amount determination unit 11 determines the load amount based on the temperature when the detection result of the internal temperature detection unit 2 changes from descending to rising and the temperature gradient within 3 minutes from the temperature. When the amount is divided into four stages of g1, g2, g3, and g4 from a small amount, it is determined as shown in (Table 1) from the value of the temperature rise in 3 minutes.

  Further, when the water addition determination unit 9 determines that water has not been added, the load amount determination unit 11 performs correction so as to determine the load amount based on (Table 2).

  In this embodiment, an example is shown in which water is not added in the case where two open horse mackerels are continuously baked. The load amount in this case corresponds to g3. First, immediately after cooking is finished, two unfolding of the horse mackerel are placed on the mounting table 5, and cooking is performed continuously. At this time, since cooking was just finished, the detection result of the internal temperature detection means 2 was 125 ° C. Therefore, although the control means 7 started cooking on the assumption that it is continuous cooking, the energization to the upper heating element 3 and the lower heating element 4 was stopped. The detection result at the start of heating by the saucer temperature detection means 1 was 98 ° C., and the temperature one minute after the start of cooking was 95 ° C. At this time, the water addition determination means 9 determines that water has not been added since it has decreased by only 3 ° C., which is smaller than 7 ° C. The determination result is transmitted to the control means 7. Therefore, the load amount determination means 11 performs load amount determination based on (Table 2). Assume that the load amount determination means 11 has a temperature rise value of 72 at 120 ° C. for 3 minutes when the detection result of the internal temperature detection means 2 changes from a decrease to an increase. In (Table 2), since 72 is g3, after that, cooking shall be performed at the cooking time and set temperature of g3. At this time, since (72) becomes g4 in (Table 1), cooking is performed assuming that an object to be heated larger than the actual load amount is contained. Since at least one of the cooking time and set temperature of g4 is larger than the value of g3, the article to be heated can be overheated.

  As described above, in the present embodiment, it is possible to perform load amount determination with higher accuracy by performing correction when performing load amount determination when water is not added. Therefore, heating control suitable for the object to be heated can be performed, and a cooked product with good workmanship can be provided.

  As described above, the heating cooker according to the present invention changes the method of controlling heating depending on whether water is added or not, and thus is useful for use in a cooker whose workmanship differs depending on the act of the cook.

The block diagram which shows the heating cooker in the 1st Embodiment of this invention The block diagram which shows the heating cooker in the 3rd Embodiment of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Sauce temperature detection means 2 Chamber temperature detection means 3 Upper heating element 4 Lower heating element 5 Mounting table 6 Sauce tray 7 Control means 8 Time measuring means 9 Water addition determination means 10 Cooking box 11 Load amount determination means

Claims (3)

A cooking chamber for storing an object to be heated and cooking, a mounting table on which the object to be heated is placed, an upper heating element positioned above the mounting table, a lower heating element positioned below the mounting table, A saucer for placing water below the lower heating element, a saucer temperature detecting means for detecting the temperature of the saucer, an internal temperature detecting means for detecting the temperature in the cooking chamber, and a timing means for measuring time And a control means for controlling energization to the upper heating element and the lower heating element, and a case where continuous cooking is performed when the detection result of the internal temperature detection means at the start of cooking is equal to or higher than a predetermined temperature. Water addition determination means for determining whether or not water has been added to the saucer according to the detection results at the start of cooking by the saucer temperature detection means and after a certain period of time after the start of cooking during continuous cooking. Means for determining whether to add water Cooking device to change the energization time of the lower heating element in accordance with the determination result. If the detection result of the internal temperature detection means is equal to or higher than the predetermined temperature, the control means assumes that continuous cooking is performed, and when the cooking is performed continuously, depending on the determination result of the water addition determination means, to the lower heating element Cooker that changes the set temperature of the energization control. After turning off the energization to the upper heating element and the lower heating element for a certain period of time, the upper heating element and the lower heating element are energized, and the temperature when the detection result of the internal temperature detecting means changes from descending to rising and its temperature A load amount determining means for determining a load amount based on a temperature gradient from temperature to a certain time is provided, and the control means is a case where continuous cooking is performed when the detection result of the internal temperature detecting means is equal to or higher than a predetermined temperature. The cooking device according to claim 1 or 2, wherein when cooking is performed continuously, the setting value of the determination of the load amount determination unit is corrected according to the determination result of the water addition determination unit.

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