JP2006043330A - Grill apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a grill apparatus for more uniformly finishing the grilling of the upper and lower surface of a food material without being affected by a cooking amount concerning the grill apparatus having a grilling finish determining means for determining the completion of the grilling finish of the food material stored in a grill chamber. <P>SOLUTION: The grilling finish determining means determines the grilling finish, based on the temperature of a space above the food material (A) in the grill chamber. Before a setting time elapses from the start of cooking, the grilling finish determining means performs a determination operation when a temperature difference between the upper and lower spaces of the food material in the grill chamber is small. After the setting time have elapsed from the start of the cooking elapses, the grilling finish determining means performs the determination operation regardless of the largeness of the temperature difference. <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 JP-A-2003-33279.
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. 8 (a) and 8 (b), the baking chamber (10) is provided with a door (1) that opens forward, and is stored in the baking chamber (10) and is made of food such as fish. Combustion exhaust of the gas burners (12) and (12) flows above and below the grill (53) on which (A) is placed. In addition, an exhaust passage (13) is connected to the back of the firing chamber (10), and a temperature sensor (for detecting the temperature in the firing chamber (10) is provided in a lower area of the exhaust passage (13). 14) is provided.

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. The reference required time ΔB increases as the amount of the cooking ingredient (A) increases, so that the cooking time Y is a linear function of the reference required time ΔB, and the cooking time Y = K × ΔB + C ( However, K and C are obtained by an approximate expression of constants obtained experimentally, and the gas burners (12) and (12) are burned until the cooking time Y elapses.
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 2003-33279 A

However, in the above-mentioned conventional one, although heating control is performed in consideration of the amount of the food (A) to some extent, when cooking the more food (A) (A) to cover almost the entire grill net (53) In the baking chamber (10), the food (A) (A) group is divided into upper and lower parts and insulated, so that the heating temperature of the upper and lower surfaces of the food (A) (A) varies greatly. As a result, the upper and lower surfaces of the ingredients (A) and (A) are not evenly baked.
For this reason, there is a problem in the above-mentioned conventional one that accurate heating control according to the amounts of the ingredients (A) and (A) cannot be performed sufficiently.

The present invention has been made in view of such points.
`` A grill net (53) supported at a predetermined height in the firing chamber (10),
An upper fire burner for heating the space above the grill (53);
A lower fire burner for heating the lower space of the grill (53),
In the grill device comprising a baking determination means for determining completion of baking of the food (A) stored in the baking chamber (10), the food (A) (A It is an object to be able to bake the upper and lower surfaces more uniformly.
Another object of the present invention is to eliminate the inconvenience that the ingredients (A) and (A) are not sufficiently diffused to the center due to variations in the heating temperature of the upper and lower surfaces.

[Invention of Claim 1]
The technical means of the invention according to claim 1 for solving the above-mentioned problem is as follows:
`` Upper temperature sensor (14A) for detecting the temperature of the space above the grill (53),
A lower temperature sensor (14B) for detecting the temperature of the space below the grill (53);
A cooking amount determination means that outputs a small amount signal when the temperature difference obtained by subtracting the detected temperature of the lower temperature sensor (14B) from the detected temperature of the upper temperature sensor (14A) is smaller than a reference temperature difference, and
The baking determination means determines completion of baking based on the temperature detected by the upper temperature sensor or the lower temperature sensor,
Before the set time elapses after the start of cooking, when the small amount signal is output from the cooking amount determination unit, the baking determination unit performs the determination operation,
After the set time has elapsed from the start of cooking, the baking determination means executes a determination operation regardless of the presence or absence of the small amount signal from the cooking amount determination means.
The technical means operates as follows.
When the amount of food (A) placed on the grill (53) is small, the inside of the baking chamber (10) is not substantially divided vertically by the food (A), so the space above and below the grill (53) They are not insulated from each other by food (A). Therefore, in such a case, the temperature difference between the upper and lower spaces is reduced, or the lower temperature sensor (14B) reflects not only the heat of the lower fire burner and the upper fire burner but also the reflection from the bottom wall of the firing chamber (10). It has been experimentally confirmed that a temperature higher than the upper temperature sensor (14A) is detected in response to heat. From this, the temperature difference as a result of subtracting the detected temperature of the lower temperature sensor (14B) from the detected temperature of the upper temperature sensor (14A) becomes smaller than the reference temperature difference. That is, the absolute value of the temperature difference is smaller than the reference temperature difference, or the temperature difference is a negative value.

Therefore, in such a case, a small amount signal is output from the reference cooking amount determination means. And when a small amount signal is output before the set time elapses after the start of cooking, the baking condition of the upper and lower surfaces of the food (A) is as follows.
1. The upper and lower surfaces of the food material (A) are heated under substantially the same temperature conditions, and the upper and lower surfaces have the same burn condition.
2. The back surface of the food on the lower temperature sensor (14B) side that detects a temperature higher than that of the upper temperature sensor (14A) is more reliably baked than the front surface.
Accordingly, in such a case, the baking determination means determines the completion of baking based on the temperature detected by the upper temperature sensor (14A).

  On the other hand, if a small amount of signal is not output before the set time elapses after the start of cooking, the upper and lower spaces of the baking chamber (10) are insulated from each other by many ingredients (A) placed on the grill (53). It is considered to be in a state. Therefore, in such a case, even if the completion of baking is determined based on the temperature detected by the upper temperature sensor (14A) or the lower temperature sensor (14B), the upper and lower surfaces of the food (A) are not necessarily baked.

  Therefore, when the small amount signal is not output before the set time elapses after the start of cooking, the baking determination unit executes the determination operation regardless of the output of the small amount signal from the cooking amount determination unit. Thereby, even when the amount of food (A) stored in the baking chamber (10) is large, the upper and lower surfaces of the food (A) are surely baked.

The present invention has the following specific effects.
Since the heating control is changed according to the amount of food (A) stored in the baking chamber (10), the upper and lower surfaces of the food (A) (A) can be baked more uniformly without being affected by the amount of cooking. .
Also, even when the amount of food (A) stored in the baking chamber (10) is large, the upper and lower surfaces of the food (A) are surely heated, so the variation in the heating temperature of the upper and lower surfaces of the food (A) (A) This eliminates the inconvenience of not sufficiently diffusing heat to the center.

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) is provided with a fish type selection switch (41) and a baking mode switch (42) for setting the heating level of the food (A).

  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 to the vertical interval (54), whereby the space below the grill net (53) is heated by the lower fire burners (55) (55).

  On the other hand, an upper fire burner (56) for heating the space above the grill net (53) is disposed on the ceiling of the firing chamber (10), and an exhaust is provided at the rear end of the firing chamber (10). A duct (17) is continuously provided, and the exhaust duct (17) serves as an exhaust passage (13). An upper temperature sensor (14A) located above the grill net (53) is disposed on the bottom wall of the exhaust duct (17) and in the vicinity of the upstream end of the exhaust passage (13). ing. Further, a lower temperature sensor (14B) located below the grill net (53) is disposed on the back wall (100) of the baking chamber (10). In the present embodiment, the upper fire burner (56) has a capacity of 900 Kcal / h, and the lower fire burners (55) and (55) have a capacity of 1300 Kcal / h.

As shown in FIG. 3, the support leg (52) supporting the rear end of the grill (53) is formed in a rectangular frame shape in front view, and the lower temperature sensor (14B) is formed in a rectangular frame shape. It is provided at a position facing from the rear with respect to the central upper area of the central window (52A) in the formed support leg (52).
Therefore, when the food (A) (A) is placed in a manner that spreads the entire area of the grill (53), that is, in the state where the inside of the baking chamber (10) is partitioned vertically by the food (A) (A). In this case, the lower temperature sensor (14B) detects the temperature of the space below the food (A) (A), while the upper temperature sensor (14A) detects the temperature of the space above the food (A) (A). Detect exclusively.

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 flowcharts of FIGS. 4 and 5 is stored.
A data table shown in FIG. 6 is stored in the memory of the microcomputer.
The data table (6) shown in FIG. 6 shows the minimum required time Xmin corresponding to each fish type and food form selected by the fish type selection switch (41) (form of fillet and 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 the time required to substantially bake the expected minimum cooking amount of food (A) (to the extent that it can be used for meals), and was obtained through experiments. It is.

In each column of the column at the left end of FIG. 6, data of “form”, “fillet”, “dried fish” are written as fish species, etc. Each time the fish species 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, the "Lo mode" (during initial cooking) column shown in the second column from the left in the figure shows the upper part of the grill (53) detected by the upper temperature sensor (14A) at the start of cooking. Each value set when the zone temperature S1 is less than 70 ° C. in this embodiment is written, while the “Hi mode” (second and subsequent cooking) column shows an upper temperature sensor at the start of cooking. Each value set when the upper temperature S1 detected by (14A) is 70 ° C. or higher is written. In addition, the “Mid mode” is further provided between the “Lo mode” and the “Hi mode”, and the minimum required time Xmin and finishing in three stages to be used according to the detected temperature level of the upper temperature sensor (14A) at the start of cooking. The rising temperature ΔT for baking may be stored in the microcomputer.

  The data table (6) in FIG. 6 will be described in further detail. The limiting cooking temperature T described in the third column from the left in FIG. 6 is one of the determination factors for extinguishing the upper and lower burners (55) and (56). The upper temperature sensor after the elapse of a time from 1 minute before to 2 minutes after the minimum required time Xmin described below or an extended required time Xe (corresponding to the “set time” as the specific matter of the invention described above). This is the judgment temperature for extinguishing the upper and lower burners (55) (56) when the upper region temperature S1 detected by (14A) reaches the limit cooking temperature T before it is raised by the finish baking temperature rise ΔT. . The reason for controlling the heating 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 limit of the taste guarantee in the case of cooking, the upper and lower burners (55) (56) are extinguished at the limit cooking temperature T as the limit temperature at which the taste can be guaranteed for each fish species, thereby exceeding the allowable range as a dish This prevents inconvenience that the cooked product is baked.

  The minimum required time Xmin described in the fourth column from the left in FIG. 6 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 upper temperature sensor (14A). Even if the upper region temperature S1 detected by the engine 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) (56) when a certain cooking time has elapsed. is there. The finish baking temperature rise ΔT is the time required for finishing baking to correct the baking condition of the food (A) according to the amount of cooking after the minimum required time Xmin, etc., and the heating power switching time Xc is the food (A) is a time for setting the timing for low-fire combustion of the lower fire burners (55) and (55) and the upper fire burner (56) in order to diffuse heat inside. In addition, when the number of cooked fish as the food material (A) is large, the extended required time Xe is specifically the number of animals (e.g., 3 to 4 animals) enough to cover the upper surface of the grill net (53) with the fish. ) Is set, the timing for starting the determination of the limit cooking temperature T and the finish baking temperature rise ΔT is set. Then, when the required extension time Xe has elapsed since the start of cooking, the value of the required extension time Xe is set so that 3 to 4 fish are substantially baked.

Next, operation | movement of a grill apparatus (2), etc. are demonstrated according to the flowchart of FIG. 4, FIG.
First, in step (ST1), the selection of the fish type and the like by the fish type selection switch (41) is accepted, and whether the upper temperature S1 detected by the upper temperature sensor (14A) and the information on the selected fish type is less than 70 ° C. Based on the information on whether or not, the limit cooking temperature T, the minimum required time Xmin, the limit cooking time Xmax, the finish baking temperature rise ΔT, the heating power switching time Xc and the extended required time Xe are read from the data table of FIG. (See 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. 6) in step (ST2).

  Next, it is determined in step (ST7) whether or not an ignition operation has been performed by the ignition switch (26), and if an ignition operation has been performed, the upper temperature detected by the upper temperature sensor (14A) in step (ST8) It is judged whether S1 (internal temperature) is less than 70 ° C. (whether it is the first cooking in the case of repeated cooking or the second and subsequent cooking), and if it is less than 70 ° C., abnormal heating prevention temperature Tk in step (ST9) Is set to 240 ° C., while the abnormal heating prevention time Xk is set to 15 minutes. On the other hand, when the upper temperature sensor S1 detected by the upper temperature sensor (14A) when the step (ST8) is executed is 70 ° C or higher, the abnormal heating prevention temperature Tk is set to 265 ° C in the step (ST10), The abnormal heating prevention time Xk is set to 10 minutes. Here, the abnormal heating prevention temperature Tk is the upper and lower burners when the upper and lower burners (55) and (56) do not extinguish even when the upper temperature S1 detected by the upper temperature sensor (14A) exceeds the limit cooking temperature T. This is the temperature for forcibly extinguishing the burner (55) (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 abnormal heating prevention temperature Tk and the abnormal heating prevention time Xk are changed by the temperature detected in the upper temperature sensor (14A) at the beginning of cooking (the temperature in the cabinet) because the baking temperature (10 This is to adjust the first cooking in which the food (A) cannot be immediately heated to a high temperature and the second and subsequent cooking in which the food (A) can be heated at a high temperature from the beginning of cooking.

  Next, after burning the upper and lower burners (55) and (56) with high heat in step (ST11), the heating timer X1 incorporated in the microcomputer is reset in step (ST12). Thereafter, in step (ST13) in FIG. 5, the variable J is set to “−1 minute”. Next, in step (ST14), it is determined whether the measurement time of the heating timer X1 (timer reset in step (ST12)) that measures the heating time from the start of cooking has reached the thermal power switching time Xc, When it reaches, one or both of the lower fire burner (55) and the upper fire burner (56) is burned on low heat (see step (ST15)).

  As a result of executing step (ST14), when the cooking time measured by the heating timer X1 has not reached the heating power switching time Xc, step (ST16) is further executed to measure the heating time from the start of cooking. It is determined whether or not the measurement time of the heating timer X1 (the timer reset in step (ST12)) has reached “minimum required time Xmin + variable J”. Therefore, in the case of “J = −1”, it is determined whether or not “Xmin−1” in FIG. 7 is reached, and in the case of “J = 0”, “J = 1”, and [J = 2]. Then, it is determined whether or not “Xmin”, “Xmin + 1”, and “Xmin + 2” in FIG.

  If the measurement time of the heating timer X1 reaches “minimum required time Xmin + variable J”, the process proceeds to step (ST17), and the number of fish (food (A) Amount). That is, the temperature difference obtained by subtracting the lower temperature S2 detected by the lower temperature sensor (14B) from the upper temperature S1 detected by the upper temperature sensor (14A) disposed near the upstream end of the exhaust passage (13) is When the reference temperature difference is 25 deg or more, it is determined that the number of fish is large (for example, 3 or more). Until the variable J is confirmed to be “2” in step (ST18), the temperature difference between the upper temperature S1 and the lower temperature S2 is 25 degrees or more while increasing the variable J by “1”. Whether or not this state continues is monitored (step (ST14) to step (ST21)). When it is confirmed that the variable J is “−1” when the step (ST19) is executed during the monitoring, that is, in the step (ST16), “minimum required” If it is determined that “time Xmin−1” has elapsed, the detected temperature S1 of the upper temperature sensor (14A) is stored in the memory unit of the microcomputer as the reference temperature Tmin in step (ST20). Further, the content of the flag F1 is set to “temperature set”.

  On the other hand, when it is confirmed that the value of the variable J is 2 minutes when step (ST18) is executed, the required extension time Xe is stored as the comparison time Xb in step (ST18 '). This comparison time Xb is a time for setting a timing at which the values of the limit cooking temperature T and the finish baking rising temperature ΔT start to be determined. From the point in time when the comparison time Xb has elapsed from the start of cooking, the limit cooking temperature T and the finish baking are set. Start to determine the temperature rise ΔT.

  On the other hand, when step (ST17) is executed, the temperature difference obtained by subtracting the lower temperature S2 detected by the lower temperature sensor (14B) from the upper temperature S1 detected by the upper temperature sensor (14A) is less than 25 deg. When it is determined that the number of fish to be cooked is small, “minimum required time Xmin + J” is stored as the comparison time Xb in step (ST17 ′). When the amount of the food (A) placed on the grill (53) is small, the baking chamber (10) is not substantially partitioned vertically by the food (A). Therefore, in such a case, the upper and lower spaces of the grill (53) are not insulated from each other by the food (A), so the absolute value of the temperature difference between the detected temperatures of the upper temperature sensor (14A) and the lower temperature sensor (14B) is Since the lower temperature sensor (14B) receives heat from both the lower fire burner and the upper fire burner, it is experimentally possible to detect a temperature higher than the detection temperature of the upper temperature sensor (14A). It has been confirmed. Therefore, in the present embodiment, the functional unit of the microcomputer that executes step (ST17) corresponds to the “cooking amount determination means” that is the already-described invention specifying means. Further, the determination result of less than 25 deg determined in step (ST17) corresponds to the “small amount signal” which is the above-mentioned invention specific matter.

Next, in step (ST22), it is determined whether or not the measurement time of the heating timer X1 has reached the comparison time Xb.
In this case, when the minimum required time Xmin is stored as the comparison time Xb, the food (A) is heated until the minimum required time Xmin arrives, so the food (A) contained in the baking chamber (10). If the amount of fish to be squeezed is the minimum cooking amount (one animal), this is substantially baked. Even when a value corresponding to “minimum required time Xmin−1” is stored as the comparison time Xb, the food (A) is baked during the baking determination after step (ST23) or step (ST27). It goes up.
On the other hand, in the case where the extended required time Xe (the time required to substantially bake 3-4 fish) is stored as the comparison time Xb, the food (A) is heated until the comparison time Xb arrives. Therefore, 3-4 fish which are the foodstuff (A) accommodated in the baking chamber (10) will be in a substantially baked state.

When the cooking duration time measured by the heating timer X1 is less than the comparison time Xb when the above step (ST22) is executed, the baking temperature (10) monitored by the upper temperature sensor (14A) is monitored in step (ST23). It is determined whether or not the upper region temperature S1 exceeds the abnormal heating prevention temperature Tk. If it is determined that the time does not exceed, if the measured time of the heating timer X exceeds the heating power switching time Xc in step (ST25) (ST26), the lower fire burner (55) or the upper fire burner After one or both of (56) is burned on low heat (see step (ST26)), the control operation is returned to step (ST22).
On the other hand, if it is determined in step (ST23) that the upper temperature S1 of the firing chamber (10) monitored by the upper temperature sensor (14A) exceeds the abnormal heating prevention temperature Tk, the upper and lower burners ( 55) Extinguish (56) and notify the fire extinguisher by buzzer or sound.

  Next, when the cooking duration time measured by the heating timer X1 is equal to or longer than the comparison time Xb when the above-described step (ST22) is executed, the content of the flag F1 is “temperature set” in step (ST27). If there is no control (when the control for storing the upper temperature S1 as the reference temperature Tmin is not performed in step (ST20)), the upper temperature S1 detected by the upper temperature sensor (14A) in step (ST28). Is stored in the memory portion of the microcomputer as a reference temperature Tmin.

  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 (ST14)), the step (ST29 ) (ST30) is executed, and when the measurement time of the heating timer X1 is equal to or longer than the thermal 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, when it is determined in step (ST31) that “(upper region temperature S1−reference temperature Tmin) ≧ finishing rising temperature ΔT”, that is, the finish baking rising temperature ΔT is higher than the reference temperature Tmin. When the upper temperature sensor (14A) detects the fire extinguishing temperature Z, the process proceeds to step (ST24) and extinguishes the upper and lower burners (55) and (56).

Next, it is determined in step (ST32) whether or not the upper temperature S1 detected by the upper temperature sensor (14A) exceeds the abnormal heating prevention temperature Tk. 55) Extinguish (56) and notify the fire extinguisher by buzzer or sound.
Next, when proceeding from step (ST32) to step (ST33), it is determined whether or not the upper temperature S1 detected by the upper temperature sensor (14A) in step (ST33) is equal to or higher than the limit cooking temperature T. If the cooking temperature is higher than T, the upper and lower burners (55) and (56) are extinguished in step (ST24).

  If it is determined in step (ST33) that the upper region temperature S1 is lower than the limit cooking temperature T, steps (ST34) and (ST35) are executed, and the cooking time measured by the heating timer X1 is the limit cooking time Xmax. If it is above, or if the abnormal heating prevention time Xk is exceeded, the upper and lower burners (55) and (56) are extinguished in step (ST24).

  In this embodiment, the step of resetting the heating timer X1 (ST12), the step of determining whether or not the measurement time of the heating timer X1 reaches “minimum required time Xmin + variable J” (ST16), Steps (ST20) and (ST28) for storing the detected temperature S of the temperature sensor (14) as a reference temperature Tmin, and then a step of determining “(detected temperature S−reference temperature Tmin) ≧ finishing rising temperature ΔT” ( The functional unit of the microcomputer that executes the control of ST31) corresponds to “burn-up determination means” which is the above-mentioned specific matter of the invention. Further, the functional unit of the microcomputer that executes the control of step (ST33) also corresponds to “burn-up determination means” which is the specific matter of the invention described above.

  Therefore, in the above embodiment, when step (ST17) is executed, the temperature difference obtained by subtracting the lower temperature S2 detected by the lower temperature sensor (14B) from the upper temperature S1 detected by the upper temperature sensor (14A). However, if the standard temperature difference is 25 deg or more, that is, if it is judged that the number of fish (amount of food (A)) is large, then in steps (ST18 ') and (ST22), the required extension time Xe (set If it is not after the time has elapsed, it is not determined whether the fish as the ingredient (A) has been baked (steps (ST31) and (ST33)). On the other hand, before the extended required time Xe as the set time elapses, if the amount of cooking is not determined to be small (if branched to “N” in step (ST17)), the ingredients (A ) Is not determined for the grilled fish (steps (ST31) (ST33)). Therefore, the upper and lower surfaces of the ingredients (A) and (A) can be baked uniformly without being affected by the amount of cooking. Also, even when the amount of food (A) stored in the baking chamber (10) is large, the upper and lower surfaces of the food (A) are surely heated, so the variation in the heating temperature of the upper and lower surfaces of the food (A) (A) This eliminates the inconvenience of not sufficiently diffusing heat to the center.

[Others]
In the above embodiment, the burn-up determination operation is executed based on the temperature detected by the upper temperature sensor (14A), but the control operation may be executed based on the lower temperature sensor (14B). In this case, instead of the upper temperature S1 (detected temperature of the upper temperature sensor (14A)) of steps (ST20) (ST23) (ST28) (ST31) (ST32) (ST33) in FIG. Adopt temperature sensor (detected temperature of 14B).

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. Longitudinal sectional view of the firing chamber (10) part of the grill device (2) The flowchart explaining the control operation of the grill device (2) according to the embodiment of the present invention. 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
(53) ... Grilled net
(14A) ・ ・ ・ Upper temperature sensor
(14B) ・ ・ ・ Low temperature sensor
(A) ・ ・ ・ Ingredients

Claims (1)

A grill net (53) supported at a predetermined height in the firing chamber (10);
An upper fire burner for heating the space above the grill (53);
A lower fire burner for heating the lower space of the grill (53),
In a grill apparatus comprising a baking determination means for determining completion of baking of the food (A) contained in the baking chamber (10),
An upper temperature sensor (14A) for detecting the temperature of the space above the grill (53);
A lower temperature sensor (14B) for detecting the temperature of the space below the grill (53);
A cooking amount determination means that outputs a small amount signal when the temperature difference obtained by subtracting the detected temperature of the lower temperature sensor (14B) from the detected temperature of the upper temperature sensor (14A) is smaller than a reference temperature difference, and
The baking determination means determines completion of baking based on the temperature detected by the upper temperature sensor or the lower temperature sensor,
Before the set time elapses after the start of cooking, when the small amount signal is output from the cooking amount determination unit, the baking determination unit performs the determination operation,
A grill apparatus in which the burn-up determination means executes a determination operation regardless of the presence or absence of the small amount signal from the cooking amount determination means after a set time has elapsed since the start of cooking.

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