JP2006020718A - Grill apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To prevent overgrilling of a food material A and improving eating quality of the food in a grill apparatus having a temperature sensor 14 detecting the temperature inside a burning chamber 10 heated by a gas burner. <P>SOLUTION: This grill apparatus is provided with a heating time setting means X setting a minimum necessary time Xmin necessary for substantially grilling the food material A of an expected minimum cooking amount, a rising temperature setting means T setting the finish grilling rising temperature ΔT of the food material A, and a reference temperature setting means W storing the detected temperature of the temperature sensor 14 when burning the gas burner till the minimum necessary time Xmin after starting the cooking as a reference temperature Tmin. This grill apparatus, after burning the gas burner in starting the cooking, burns the gas burner till the temperature sensor 14 detects a temperature fire extinguishing temperature Z which is higher than the reference temperature Tmin stored by the reference temperature setting means W by the finish grilling rising temperature ΔT set by the rising temperature setting means T. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a grill device, and more particularly to an automatic cooking grill device that automatically extinguishes when cooking is completed.

An example of an automatic cooking grill device that can automatically set various cooking ingredients and can be baked deliciously is disclosed in Japanese Patent Application Laid-Open No. 2003-125942.
This is a timer control type that burns the gas burner in the baking chamber until the cooking time calculated by the microcomputer elapses, and specifically has an internal structure shown in FIG.
As shown in FIGS. 6 (a) and 6 (b), the combustion exhaust of the gas burners (12) and (12) flows above and below the grill (11) housed in the firing chamber (10). In addition, an exhaust passage (13) is connected to the back of the baking chamber (10), and the exhaust passage (13) has a temperature of the combustion exhaust after heating the food (A). A temperature sensor (14) is provided for detection.

In this case, when a cooking start switch (not shown) is turned on, the reference required time ΔB required for the exhaust temperature detected by the temperature sensor (14) to rise by a unit temperature (for example, 50 deg) is measured. And this reference required time ΔB becomes larger as the amount of food (A) to be cooked increases, so that cooking time Y = K × reference required as a linear function of the reference required time ΔB. The gas burners (12) and (12) are burned until the cooking time Y elapses with an approximate expression of time ΔB + C (where K and C are constants obtained experimentally).
Thereby, cooking is performed using the cooking time Y in which the amount of the food (A) is taken into consideration, and a dish with a good taste is completed.
JP 2003-125942 A

However, in the above-mentioned conventional one, the cooking time Y is approximated by a linear expression of the reference required time ΔB, so that the reliability of the calculation result becomes low, thereby causing a decrease in the taste of the finished dish. was there.
The above problem will be further described in detail.
Since the component wall of the firing chamber (10) is cold at the start of cooking, the combustion heat of the gas burner (12) is taken away by the component wall of the firing chamber (10), and as a result, the combustion exhaust flowing through the exhaust passage (13) Temperature (detection temperature of temperature sensor (14)) rises slowly. On the other hand, since the component wall of the baking chamber (10) is warmed at the stage where the cooking of the food (A) has progressed, the heat of combustion exhaust gas is not deprived by the component wall, but the amount of heat released increases. The temperature of the combustion exhaust (the temperature detected by the temperature sensor (14)) changes in a complex manner depending on the increase in the amount of heat and the change in the amount of heat taken by the constituent walls. As described above, the temperature detected by the temperature sensor (14) changes in a curved manner while being correlated with various factors. Therefore, if the above-described “cooking time Y = K × reference required time ΔB + C” evaluated at the beginning of cooking is adopted as the required cooking time, a large error is likely to occur in the amount of heating to the food (A). As a result, the taste of the baked ingredients (A) is reduced.

The present invention has been made in view of such points,
In the `` grill device equipped with a temperature sensor (14) for detecting the temperature in the baking chamber (10) heated by the gas burner '', the food (A) is prevented from being overbaked and the taste of the dish is improved. The task is to plan.

[Invention of Claim 1]
The technical means of the invention according to claim 1 for solving the above-mentioned problem is as follows:
“A heating time setting means (X) for setting a minimum required time Xmin necessary for substantially baking the expected minimum cooking amount of food (A);
A rising temperature setting means (T) for setting the rising temperature ΔT for finish baking of the food (A);
Reference temperature setting means (W) for storing the temperature detected by the temperature sensor (14) when the gas burner is burned until the minimum required time Xmin after the start of cooking as a reference temperature Tmin;
After burning the gas burner at the start of cooking, the finish baking temperature rises ΔT set by the rising temperature setting means (T) higher than the reference temperature Tmin stored by the reference temperature setting means (W). The gas burner is burned until the temperature sensor (14) detects the fire extinguishing temperature Z.
The technical means operates as follows.
When the gas burner burns and heating of the food (A) starts, the temperature detected by the temperature sensor (14) when the minimum required time Xmin (the time set by the heating time setting means (X)) has arrived. Is stored in the reference temperature setting means (W) as the reference temperature Tmin. In this case, the minimum required time Xmin is set to a time required to substantially bake the expected minimum cooking amount of food (A). Therefore, if the amount of the food (A) stored in the baking chamber (10) is the minimum cooking amount, it is substantially baked when the minimum required time Xmin arrives.

  Thereafter, the combustion of the gas burner until the temperature sensor (14) detects a fire extinguishing temperature Z that is higher than the reference temperature Tmin by the finish firing temperature rise ΔT (the temperature set by the rise temperature setting means (T)). As a result, finish baking of the food material (A) is executed. Here, the time from when the minimum required time Xmin arrives until the finish baking temperature rises by the increase temperature ΔT becomes longer as the cooking amount (the amount of the food (A) in the baking chamber (10)) increases. Become. This is because the temperature detected by the temperature sensor (14) rises slowly as the cooking amount increases. Thereby, finish baking of this is performed according to the quantity of foodstuff (A).

  Thus, according to the above technical means, the forced burning time of the gas burner is set to the minimum required time Xmin corresponding to the minimum cooking amount, and the finish baking time of the foodstuff (A) becomes longer according to the cooking amount. Therefore, there is no excess or deficiency in the baking condition of the ingredient (A), and the taste of the dish can be improved. This is different from the above-described conventional example in which the cooking completion time point is determined based on the approximate expression of the linear function obtained at the beginning of cooking, and the food temperature directly correlated with the detected temperature of the temperature sensor (14) is reflected. Since the completion point of cooking is determined based on the finish baking temperature rise ΔT, it can be considered that highly accurate control is possible and the taste of the dish can be improved.

[Invention of Claim 2]
In the invention according to claim 1,
`` Furthermore, an ingredient selection switch (S) for manually selecting the type of ingredient (A) to be cooked is provided,
The heating time setting means (X) has a function of setting the minimum required time Xmin corresponding to the type of food (A) selected by the food selection switch (S),
The rise temperature setting means (T) has a function of setting the finish baking rise temperature ΔT corresponding to the kind of food (A) selected by the food selection switch (S). Can do.
Here, in the case of grilled fish, “type of food (A)” means the type of fish to be cooked and the degree of processing (form (original state), fillet, dried fish, etc.) means. However, since the grill apparatus according to the present invention can be applied to various cooking such as skewered gratin as well as grilled fish, the meaning of “type of food (A)” is not limited to the above.

In the invention which concerns on Claim 2, the kind of the foodstuff (A) used as cooking object is selected manually with a foodstuff selection switch (S), and a gas burner is burned, Thereby, cooking is started.
Then, the minimum required time Xmin corresponding to the minimum amount of food (A) that is selected by the food selection switch (S) (the minimum amount expected to be cooked by the grill device of the present invention) is the combustion time of the gas burner. continue. As a result, the minimum amount of food (A) of the selected type is substantially baked. Also, it is higher than the temperature (reference temperature Tmin) detected by the temperature sensor (14) when the minimum required time Xmin has been reached by the finish baking temperature rise ΔT (set according to the type of food (A)). The combustion of the gas burner continues until the fire extinguishing temperature Z is detected by the temperature sensor (14).
Thereby, appropriate baking cooking can be performed according to the kind and quantity of foodstuff (A).

[Invention of Claim 3]
In the invention according to claim 1 or 2,
In the case of “switching the heating power of the gas burner to low heat during the period from the start of cooking until the minimum required time Xmin elapses”, the gas burner is in a low heat state when determining the temperature rise of the finish baking rising temperature ΔT. ing. Accordingly, the time until the temperature detected by the temperature sensor (14) is raised by the finish baking temperature increase ΔT can be made longer depending on the amount of cooking, and the heating control with a high degree of reflection of the cooking amount. Can be performed.

The present invention has the following specific effects.
As described above, the forced burning time of the gas burner is set to the minimum required time Xmin corresponding to the minimum cooking amount, and the finishing baking time of the food (A) becomes longer according to the cooking amount. There is no excess or deficiency in the baking quality of the dish, and the taste of the dish can be improved.
In the invention according to claim 2, the ingredient selection switch (S) for selecting the kind of the ingredient (A) is provided, and the minimum required time Xmin and the finish baking temperature rise ΔT are set according to the kind. Thus, appropriate baking cooking can be performed according to the type and amount of the ingredient (A).
In the invention according to claim 3, as described above, the time until the temperature detected by the temperature sensor (14) is increased by the finish baking temperature increase ΔT is made longer depending on the amount of cooking. It is possible to perform heating control with a high degree of reflection of the amount of cooking.

The best mode for carrying out the present invention will be described below with reference to the accompanying drawings.
FIG. 1 is a perspective view of a drop-in stove that is mounted in a state of being dropped into an opening (K1) opened in a countertop (K) of a system kitchen. The drop-in stove includes a grill according to the present embodiment. The device (2) is incorporated.
The top plate (30) of the stove body (3) has the five virtues (33) (34) (35) and the gas burners (31) (32) (36) located in the center of the front of the stove body (3). Is provided with an open / close door (21) of the grill device (2).

  The stove operation section (23) located on the right side of the open / close door (21) has a power switch (29) and gas burners (31), (32) and (36) operating knobs that have both point / fire extinguishing and thermal power adjustment functions (24 ) (25) (28) are arranged, and the operation knobs (24), (25), and (28) are used in a state where the operation knob protrudes from the stove operation section (23) due to repeated pushing operations, and the stove operation section ( It changes to two states, 23) and a non-use state that has become the same. Further, below the operation knobs (24), (25), and (28), a pull-out type operation unit (39) for setting various functions of the stove unit is provided. The pull-out type operation unit (39) is attached to the stove main body (3) so as to be able to be pulled out and pushed in like the pull-out type operation unit (38) for the grill described later.

On the other hand, the grill operation part (22) formed on the left side of the open / close door (21) of the grill device (2) is provided with a grill knob (37) and a pull-out operation part (38) below it. Yes.
The pull-out operation part (38) for the grill is attached to the stove body (3) so that it can be pulled out and pushed in. When not in use, the pull-out operation part (38) is attached to the stove body (3). It can be put into the stowed state.
As shown in FIG. 1, when the pull-out type operation unit (38) for grill is pulled out from the stove body (3), a touch panel type operation unit (380) provided inside the pull-out type operation unit (38) appears. . The touch panel type operation unit (380) includes a fish type selection switch (41) (corresponding to the food selection switch (S), which is the specific matter of the invention described above), and a baking adjustment for setting the baking of the food (A). A switch (42) is provided.

  In addition, on the left side of the fish type selection switch (41) and the baking mode switch (42), display lamps (43) and (44) that are alternatively lit according to the selected fish type and baking mode are arranged. In addition to the time setting switches (47) (48) and timer display (49) for burning the grill device (2) for a set time, and a function for voice notification of various messages such as cooking progress A voice key (45) that is operated when using the keyboard, and a lock key (46) for preventing mischief by children are provided.

As shown in FIG. 2, the grill device (2) includes an open / close door (21) for opening and closing the front opening (100) of the baking chamber (10), and is connected to the back surface of the open / close door (21). The grill pan (16) placed on the installed pan placement tray (19) is provided with a grill net (53), and support legs (51) from the front and rear ends of the grill net (53) ( 52) hangs down. The grille (53) was lifted from the grill pan (16) by inserting the support legs (51) (52) into the insertion holes (not shown) of the outer peripheral flange (160) of the grill pan (16). It is in a state.
The flame holes (550) and (550) of the pipe-like lower burners (55) and (55) arranged separately in the vicinity of the left and right side walls of the baking chamber (10) are the grill pan (16) and the grill net (53 ) From the lateral direction with respect to the vertical interval (54).

On the other hand, an upper fire burner (56) is disposed on the ceiling of the firing chamber (10), and an exhaust duct (17) is connected to the rear end of the firing chamber (10). (17) serves as an exhaust passage (13). A temperature sensor (14) for detecting the temperature of the combustion exhaust flowing through the exhaust passage (13) is disposed near the upstream end of the exhaust passage (13). The temperature sensor (14) The temperature in (10) is detected.
A control device (not shown) for controlling the grill device (2) incorporates a microcomputer in which a control program having the contents shown in the flowchart of FIG. 3 is stored.
A data table shown in FIG. 4 is stored in the memory of the microcomputer.

  The data table (6) shown in FIG. 4 shows the minimum required time Xmin corresponding to each of the fish type and the food material form selected by the fish type selection switch (41) (the form of the fillet and the form (original state)). And control data such as finish baking temperature rise ΔT are stored in the memory of the microcomputer. The “minimum required time Xmin” means a time required to substantially bake the expected minimum cooking amount of the food (A), and is obtained by experiments. And the memory in the microcomputer which memorize | stores the said minimum required time Xmin respond | corresponds to the heating time setting means (X) which is the above-mentioned invention specific matter. Further, the memory of the microcomputer for storing the finish baking temperature rise ΔT corresponds to the temperature rise setting means (T) which is the specific matter of the invention described above.

In each column of the column at the left end of FIG. 4, data of “form”, “fillet”, and “dried fish” are written as fish types, etc. Each time the fish type selection switch (41) is repeatedly pressed, The above fish species and the like are sequentially selected.
The minimum required time Xmin and finish baking rising temperature ΔT corresponding to a specific fish type are set to different values depending on the initial cooking when cooking repeatedly and the second and subsequent cooking. For this reason, in the column of “Lo mode” (during the first cooking) shown in the second column from the left in the figure, the temperature detected by the temperature sensor (14) at the start of cooking is less than 70 ° C. in this embodiment. Each value set in the case of is written, while in the “Hi mode” (during the second and subsequent cooking) column, the temperature sensor (14) detection temperature at the start of cooking is 70 ° C. or higher Each value set in is written. In addition, a “Mid mode” is further provided between the “Lo mode” and the “Hi mode”, and the minimum required time Xmin and finish baking are used in three stages depending on the temperature level detected by the temperature sensor 14 at the start of cooking. The increase temperature ΔT and the like may be stored in the microcomputer.

  To further explain the contents of the data table (6) in FIG. 4, the limit cooking temperature T described in the third column from the left in FIG. 4 is one of the determination factors for extinguishing the upper and lower burners (55) and (56). When the detected temperature of the temperature sensor (14) reaches the limit cooking temperature T before the finish firing temperature rises by ΔT after the elapse of the minimum required time Xmin described below, the upper and lower burners (55) This is the judgment temperature for extinguishing (56). The heating control based on the limit cooking temperature T is as follows. In other words, the finished state of the fish differs depending not only on the size but also on the water content, shape, oil content, and other factors, so that the end of heating is determined based only on the finish baking temperature rise ΔT. In order to correct the limits of the taste assurance when cooking, the upper and lower burners (55) (56) are extinguished at the limit cooking temperature T as the limit temperature that can ensure the taste for each fish species, so that the allowable range as a dish is exceeded This prevents inconvenience that the cooked product is baked.

  The minimum required time Xmin described in the fourth column from the left in FIG. 4 is a time for forcibly and continuously burning the upper and lower burners (55) and (56) after the start of cooking, and the limit cooking time Xmax is the temperature sensor (14). Even when the detected temperature does not reach the limit cooking temperature T and the finish baking temperature rise ΔT, it is time for forcibly extinguishing the upper and lower burners (55) and (56) when a certain cooking time has elapsed. The finish baking temperature rise ΔT is the time required to perform finish baking to correct the baking condition of the food (A) according to the amount of cooking after the minimum required time Xmin has elapsed, and the thermal power switching time Xc is the food ( A) This is the time to set the timing to burn the lower flame burners (55) and (55) and the upper flame burner (56) over low heat in order to diffuse the heat inside.

Next, operation | movement of a grill apparatus (2), etc. are demonstrated according to the flowchart of FIG.
First, in step (ST1), the selection of the fish type and the like by the fish type selection switch (41) is accepted, and information on the selected fish type and the information on whether or not the detected temperature T0 of the temperature sensor (14) is less than 70 ° C. 4, the limit cooking temperature T, the minimum required time Xmin, the limit cooking time Xmax, the finish baking rising temperature ΔT, and the heating power switching time Xc are read from the data table of FIG. 4 (see step (ST2)).
Next, in step (ST3), accept the setting of the heating / lowering by the heating / lowering switch (42) .If `` Weak '' is selected as the heating / lowering, proceed from step (ST4) to step (ST5) and select `` Minimum required Calculation of “time Xmin = minimum required time Xmin−1 minute” is executed. On the other hand, when “strong” is selected as the adjustment, the process proceeds from step (ST4) to step (ST6), and “minimum required time Xmin = minimum required time Xmin + 1 minute” is executed. Note that the value of the minimum required time Xmin when the adjustment is “standard” is maintained at the value read from the data table (6) (FIG. 4) in step (ST2).

  Next, in step (ST7), it is determined whether or not an ignition operation has been performed by the ignition switch (26) .If the ignition operation has been performed, the internal temperature detected by the temperature sensor (14) in step (ST8) is determined. It is judged whether it is less than 70 ° C (whether it is the first cooking in the case of repeated cooking or the second and subsequent cooking). If it is less than 70 ° C, the abnormal heating prevention temperature Tk is set to 240 ° C in step (ST9). The abnormal heating prevention time Xk is set to 15 minutes. On the other hand, if the temperature detected by the temperature sensor (14) is 70 ° C. or higher when step (ST8) is executed, the abnormal heating prevention temperature Tk is set to 265 ° C. in step (ST10), while the abnormal heating prevention time Xk. Set to 10 minutes. Here, the abnormal heating prevention temperature Tk is the upper and lower burners (55) (55) (55) (55) (55) (56) when the upper and lower burners (55) (56) do not extinguish even when the detected temperature of the temperature sensor (14) exceeds the limit cooking temperature T. This is the temperature for forcibly extinguishing 56). The abnormal heating prevention time Xk is a time for forcibly extinguishing the upper and lower burners (55) and (56) when a malfunction occurs in which the upper and lower burners (55) and (56) do not extinguish even after the limit cooking time Xmax has elapsed. .

  The value of the abnormal heating prevention temperature Tk and the abnormal heating prevention time Xk is changed depending on the temperature detected by the temperature sensor (14) at the beginning of cooking, because the temperature of the baking chamber (10) is low at the beginning of cooking. This is because (A) is adjusted immediately between the initial cooking in which high temperature heating cannot be performed and the second and subsequent cooking in which the food (A) can be heated at high temperature from the beginning of cooking.

  Next, in step (ST11), the upper and lower burners (55) and (56) are burned with high heat. Then, in step (ST12), the heating timer X1 incorporated in the microcomputer is reset, and then cooking is started in step (ST13). It is determined whether or not the measurement time of the heating timer X1 for measuring the heating time from the time (the timer reset in step (ST12)) has reached the thermal power switching time Xc. ) Or the upper fire burner (56) or both are burned on low heat (see step (ST14)).

If the cooking time measured by the heating timer X1 has not reached the heating power switching time Xc, it is further determined in step (ST15) whether or not the measuring time of the heating timer X1 has reached the minimum required time Xmin. Thereby, since the foodstuff (A) is heated until the said minimum required time Xmin comes, if the quantity of the foodstuff (A) accommodated in the baking store | warehouse | chamber (10) is the said minimum cooking amount, this is substantially this. It becomes baked.
Note that when the heating power switching time Xc is shorter than the minimum required time Xmin (in the case of “Lo mode” of “fillet” in FIG. 4), the gas burner is switched to low heat before the minimum required time Xmin elapses. In addition, in step (ST22), the time for monitoring the establishment of the condition “(detected temperature S−reference temperature Tmin) ≧ finishing rising temperature ΔT” becomes longer than that in the case of high-fire combustion.

  If the cooking duration measured by the heating timer X1 is less than the minimum required time Xmin when the above step (ST15) is executed, the temperature sensor (14) monitoring the temperature of the baking chamber (10) in step (ST16) It is determined whether or not the detected temperature S exceeds the abnormal heating prevention temperature Tk. If not, the control operation returns to step (ST13). If it exceeds, the upper and lower burners (55) are returned in step (ST17). (56) is extinguished and a buzzer or voice alerts that the fire has been extinguished. The control for extinguishing the upper and lower burners (55) and (56) when the detected temperature S of the temperature sensor (14) exceeds the abnormal heating prevention temperature Tk is an example of a correlation graph between the heating time and the internal temperature in FIG. Corresponds to one pattern.

Next, when the cooking duration time measured by the heating timer X1 is equal to or longer than the minimum required time Xmin when the aforementioned step (ST15) is executed, in step (ST18), the detected temperature S (baking) of the temperature sensor (14). The temperature in the storage (10) is stored as a reference temperature Tmin in the memory section of the microcomputer (reference temperature setting means (W) which is the specific matter of the invention described above).
Subsequently, considering the case where the cooking duration time measured by the heating timer X1 has not reached the heating power switching time Xc (when branching from “N” in step (ST13)), the step (ST19 ) (ST20) is executed, and when the measurement time of the heating timer X1 is equal to or longer than the heating power switching time Xc, one or both of the lower fire burner (55) and the upper fire burner (56) is burned with low heat.

  Next, in step (ST21), it is determined whether or not the detected temperature S of the temperature sensor (14) that monitors the temperature of the baking chamber (10) exceeds the abnormal heating prevention temperature Tk. In ST17), the upper and lower burners (55) and (56) are extinguished, and the fact that they are extinguished is notified by a buzzer or sound.

  On the other hand, if it is determined in step (ST21) that the detected temperature S of the temperature sensor (14) does not exceed the abnormal heating prevention temperature Tk, control is transferred to step (ST22). When it is determined that “detection temperature S−reference temperature Tmin) ≧ finishing rising temperature ΔT”, that is, the temperature sensor (14) detects the fire extinguishing temperature Z higher than the reference temperature Tmin by the finishing baking increase temperature ΔT. If yes, the process proceeds to step (ST17), and the upper and lower burners (55) and (56) are extinguished (see the patterns of Examples 4 and 5 in FIG. 5).

  Here, the time from when the minimum required time Xmin arrives until the finish baking temperature rises by the increase temperature ΔT becomes longer as the cooking amount (the amount of the food (A) in the baking chamber (10)) increases. Therefore, cooking considering the amount of cooking can be realized. Thus, according to the grill device according to the present embodiment, the gas burners (55) and (56) are forcibly burned during the minimum required time Xmin corresponding to the minimum cooking amount, and the food ( Since the finish baking time of A) becomes longer, there is no excess or deficiency in the baking condition of the ingredients (A), and the taste of the dish can be improved. In particular, when the temperature rise of the finish baking rise temperature ΔT is monitored after the upper and lower burners (56) and (55) are switched to low heat, the time required for raising the finish firing rise temperature ΔT becomes longer. Since this time varies significantly depending on the amount of cooking, heating control with a high degree of reflection of the amount of cooking can be performed.

On the other hand, when proceeding from step (ST22) to step (ST23), it is determined whether or not the detected temperature S of the temperature sensor (14) is equal to or higher than the limit cooking temperature T in step (ST23). In this case, the upper and lower burners (55) and (56) are extinguished in step (ST17) (see the patterns in Examples 2 and 3 in FIG. 5).
If it is determined in step (ST23) that the detected temperature S of the temperature sensor (14) is lower than the limit cooking temperature T, steps (ST24) and (ST25) are executed and the cooking time measured by the heating timer X1 is determined. If it is longer than the limit cooking time Xmax (see Example 6 in FIG. 5), or if it is longer than the abnormal heating prevention time Xk, the upper and lower burners 55, 56 are extinguished in step (ST17).

The perspective view of a drop-in stove provided with the grill device (2) concerning an embodiment of the invention Vertical section of the drop-in stove in FIG. The flowchart explaining the control operation of the grill device (2) according to the embodiment of the present invention. Data table (6) used in the control program of the grill device (2) according to the embodiment of the present invention Graph showing the correlation between the heating time of food (A) and the temperature in the baking chamber (10) Illustration of conventional example

Explanation of symbols

(10) ・ ・ ・ Baking chamber
(14) ... Temperature sensor
(A) ・ ・ ・ Ingredients

Claims (3)

In the grill device comprising a temperature sensor (14) for detecting the temperature in the baking chamber (10) heated by the gas burner,
A heating time setting means (X) for setting a minimum required time Xmin required to substantially bake the expected minimum cooking amount of food (A);
A rising temperature setting means (T) for setting the rising temperature ΔT for finish baking of the food (A);
Reference temperature setting means (W) for storing the temperature detected by the temperature sensor (14) when the gas burner is burned until the minimum required time Xmin after the start of cooking as a reference temperature Tmin;
After burning the gas burner at the start of cooking, the finish baking temperature rises ΔT set by the rising temperature setting means (T) higher than the reference temperature Tmin stored by the reference temperature setting means (W). A grill apparatus for burning the gas burner until the temperature sensor (14) detects the fire extinguishing temperature Z of the gas. The grill apparatus according to claim 1,
Furthermore, an ingredient selection switch (S) for manually selecting the type of ingredient (A) to be cooked is provided,
The heating time setting means (X) has a function of setting the minimum required time Xmin corresponding to the type of food (A) selected by the food selection switch (S),
The grill device, wherein the rising temperature setting means (T) has a function of setting the finishing baking rising temperature ΔT corresponding to the type of food (A) selected by the food selection switch (S). In the grill device according to claim 1 or 2,
A grill device that switches the heating power of the gas burner to low heat during the period from the start of cooking until the minimum required time Xmin elapses.

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