JP2007214083A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an induction heating cooker in which a user can hear voice information surely when there is the voice information to be transmitted to the user. <P>SOLUTION: This cooker is provided with heating means 35, 36 for heating foods, a voice output means to output voice, an operating means 20 which is installed with operating buttons 26 and a voice guide button 27 that input and instruct heating start or heating stop, heating condition or the like of the heating means, and a control means 40 that controls the heating means by operating an operating button by the user. The control means has a memory part 42 in which data in order to voice-output operating contents regarding the operating button and data in order to voice-output detailed explanations regarding the operation contents are memorized, and furthermore, after the operation contents regarding operation button were voice-output from the voice-output means according to the operation of the operation button by the user, detailed explanations regarding operation contents are voice-output from the voice-output means if the voice information button is operated by the user within a prescribed duration of time. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  An object of the present invention is to provide a heating cooker that can reliably transmit the occurrence of abnormality and the end of heating to the user by voice, and a heating cooker that can prevent abnormal heating of the heating means.

An induction heating cooker is a cooker that heats food in a container by applying high frequency voltage to a heating means having a built-in coil and eddy current generated in a cooking pan made of a ferromagnetic material by a generated high frequency magnetic field.
As an induction heating cooker, there has been proposed a device that informs a user of a message by voice when an erroneous operation or abnormality occurs (see, for example, Patent Document 1).
Moreover, in such an induction heating cooker, a top plate for placing a cooking pan is placed on the upper surface of the main body, and cooking is performed via the top plate by a pan bottom thermistor for detecting the temperature of the cooking pan below the top plate. It has also been proposed that the pan temperature is detected and the control circuit performs heating control of the cooking pan based on the temperature.
In normal induction heating cookers, in order to achieve accurate and safe control of heating control, the cooking pot size, oil amount, etc. are determined (hereinafter referred to as `` pot determination ''), and the heating means based on the result of pot determination The output is controlled. This pan discrimination is performed with reference to the temperature change measured by the temperature measuring means when the heating means is operated.

JP 2006-4630 A

However, as a first problem, there is a problem in that when the notified voice is missed, re-notification is not performed, so that it is not possible to take sufficient measures when an abnormality occurs.
In addition, there is no problem if the sound that is notified and heard is about the start and stop of heating, but even if you can ask about cautions during automatic cooking, high temperature alarms, etc., it is often difficult to immediately understand the response. For this reason, it is necessary to take out the instruction manuals that have been cleaned up in the home and check the reading contents, which is very troublesome.

Moreover, as a 2nd subject, for example, when performing the heating cooking which heats to the cooking pan which put the oil of normal temperature immediately after cooking, the top plate heated by previous cooking is in a high temperature state. In order to proceed to the next cooking as it is, an accurate cooking pan temperature cannot be detected by the pan bottom thermistor.
Therefore, the size of the cooking pan, the amount of oil, etc. cannot be determined by the pan determination. In particular, if the heating means is operated at a high output when the amount of oil is small, the oil temperature may rise rapidly and abnormal heating may occur.

An object of the present invention is to provide an induction heating cooker that enables a user to surely hear sound information when there is sound information to be transmitted to the user.
Moreover, the objective of this invention is providing the induction heating cooking appliance which can suppress the abnormal raise of the oil temperature immediately after a heating.

In order to solve the above problems, the first cooking device of the present invention is:
Heating means for heating the food;
Audio output means for outputting audio;
Operation means including an operation button and a voice guidance button for instructing input of heating start and stop of the heating means, heating conditions, and the like;
Control means for controlling the heating means by operating the operation buttons by the user;
With
The control means has a storage unit for storing data for outputting the operation content of the operation button by sound and data for outputting a detailed description of the operation content by sound,
When the user operates the voice guidance button within a predetermined time after outputting the voice output of the operation button operation contents from the voice output means according to the operation of the operation button by the user, a detailed explanation regarding the operation contents is output by voice. The sound is output from the means.

The control means has a storage unit for storing data for outputting the alarm contents such as an abnormality of the cooking appliance, and data for outputting the coping method related to the alarm contents.
In response to detection of an abnormal state by the abnormality detection means, after outputting a voice output of the alarm content corresponding to the abnormal state from the voice output means, if the user operates the voice guidance button within a predetermined time, a countermeasure regarding the alarm content The method can also be output as audio from the audio output means.

The second cooking device of the present invention is
A top plate placed on the top surface of the main body and on which a cooking pan can be placed;
A heating means including a heating coil disposed under the top plate, and induction heating the cooking pan with magnetic flux generated by the heating coil;
A temperature measuring means arranged on the lower side of the top plate and measuring the temperature of the cooking pan through the top plate;
Control means for controlling the output of the heating means according to the temperature measured by the temperature measuring means;
With
The temperature control means includes a central thermistor disposed substantially at the center on the heating coil, and a lateral thermistor disposed between the center and the outer periphery of the heating coil.
The control means
After starting the heating means,
When it detects that the measured temperature of the central thermistor is temperature A or higher,
The measured temperature of the central thermistor and the measured temperature of the lateral thermistor were compared, and the operation was performed while suppressing the output of the heating means until the measured temperature of the lateral thermistor was higher than the measured temperature of the central thermistor by a temperature b or more.

The control means compares the measured temperature of the central thermistor with the measured temperature of the lateral thermistor, and when the measured temperature of the lateral thermistor is higher than the measured temperature of the central thermistor by a temperature b or more,
When the measured temperature of the lateral thermistor is equal to or higher than the temperature C, it is desirable to stop the heating means until the measured temperature of the lateral thermistor becomes equal to or lower than the temperature C.

Furthermore, the third cooking device of the present invention is
A top plate placed on the top surface of the main body and on which a cooking pan can be placed;
A heating means including a heating coil arranged on the lower side of the top plate, and heating the cooking pot in the cooking pot by induction heating the cooking pot with the magnetic flux generated by the heating coil;
Operation means capable of operating and inputting the set temperature of the heated object in the cooking pan;
A temperature measuring means arranged on the lower side of the top plate and measuring the temperature of the cooking pan through the top plate;
Control means for controlling the output of the heating means according to the temperature measured by the temperature measuring means;
With
The temperature control means has a central thermistor disposed substantially at the center on the heating coil,
The control means
When the measured temperature of the central thermistor is compared with the set temperature input with the operating means, and the heated object in the cooking pan is heated to the set temperature,
The heating means was operated until the heating means reached the set temperature after the heat retaining operation in which the heating means was repeatedly heated and stopped at the stable temperature J lower than the set temperature at the measured temperature of the central thermistor.

The fourth cooking device of the present invention is
A top plate placed on the top surface of the main body and on which a cooking pan can be placed;
A heating means including a heating coil arranged on the lower side of the top plate, and heating the cooking pot in the cooking pot by induction heating the cooking pot with the magnetic flux generated by the heating coil;
A heating means disposed under the top plate on the upper surface of the main body and performing induction heating;
A temperature measuring means arranged on the lower side of the top plate and measuring the temperature of the cooking pan through the top plate;
Control means for controlling the output of the heating means according to the temperature measured by the temperature measuring means;
With
The temperature control means includes a central thermistor disposed substantially at the center on the heating coil, and a lateral thermistor disposed between the center and the outer periphery of the heating coil.
The control means
Based on the change in the temperature measured by the central thermistor during heating, the pan is identified to determine the cooking pan state such as the bottom shape of the cooking pan and the amount of oil.
When the measured temperature of the central thermistor and the horizontal thermistor are compared, and the measured temperature of the horizontal thermistor is higher than the measured temperature of the central thermistor by q or more, the set temperature of the heating means is compared with the result of the pan discrimination and the central thermistor. And it was corrected from the measured temperature of the horizontal thermistor.

According to the first heating cooker of the present invention, after operating the operation button, the information corresponding to the operation, for example, the cooking method, the desired oil amount, the water amount, the start and stop of the heating means, and the like are detailed. If there is an explanation, when the user operates the voice guidance button within a predetermined time, a detailed explanation of the corresponding information and a coping method are output as voice. By listening to the output voice, the user can appropriately operate the cooking device.
In addition, when an abnormality is detected by the abnormality detection means, if the user operates the voice guidance button within a predetermined time after outputting the content of the alarm corresponding to the corresponding abnormal state by voice, a method for dealing with the alarm content Is output as audio. By listening to the output voice, the user can deal with the alarm contents without taking out and reading the instruction manual.

The 2nd cooking-by-heating machine of this invention judges whether oil quantity discrimination | determination and safety | security detection of a cooking pan are possible.
When operating the heating means, referring to the temperature of the central thermistor and determining that the top plate is in a heated state, there is a possibility that there is a difference between the temperature of the cooking pan and the temperature of the top plate. Without performing this, the oil temperature can be prevented from being abnormally heated by performing safety detection based on the measured temperature of the lateral thermistor.

  The third heating cooker of the present invention, when operating the heating means to a desired set temperature, does not operate the heating means at a constant output, but heats the heating means once at a temperature lower than the set temperature. And after repeating the stop and performing the heat retaining operation to reduce the difference between the oil temperature of the cooking pan and the measured temperature of the central thermistor, abnormal heating of the oil can be prevented by heating.

  According to the fourth heating cooker of the present invention, by detecting the change in the measured temperature of the central thermistor when the heating means is operated, the pan bottom shape, the amount of oil, etc. are discriminated (pot discriminating) and obtained. By correcting the temperature setting of the heating means based on the measured temperature of the central thermistor and the lateral thermistor based on the pan discrimination, the accuracy of detection of the measured pan temperature can be increased. Thereby, abnormal heating etc. of oil can be prevented.

  FIG. 1 is a perspective view showing an example of a built-in type induction heating cooker (10) to which the present invention can be applied. FIG. 2 is a control block diagram of the induction heating cooker (10) of the present invention.

  The induction heating cooker (10) has a top plate frame (14) on the upper surface of a main body (12), and a ceramic top plate (16) is disposed on the top plate frame (14). Such a top plate (16) is cooked by placing a cooking pan on the upper surface.

An upper operation panel (22) is provided at the front end of the top plate frame (14). The upper operation panel (22) constitutes operation means (20) for the user to control the induction heating cooker (10) together with the pre-operation panel (24) described later. The upper operation panel (22) is provided with a plurality of operation buttons (23), and the user can adjust the output without stirring forward while stirring in the cooking pan. it can.
At the rear end of the top frame (14), an intake port and an exhaust port are formed to prevent temperature rise inside the main body (12). Fans are arranged. The intake port and the exhaust port are covered with covers (18) and (19) having punched holes.

On the top plate (16), the round frame part indicated by reference numerals (30) and (31) is a heating part for placing the cooking pan for induction heating, and the round frame part indicated by reference numeral (32) at the rear is It is a heating part which mounts the cooking pan incompatible with induction heating. Below the induction heating sections (30) and (31), a heating coil is arranged in which a litz wire is twisted and wound in a spiral shape. Heating means (35) (36) that includes the heating coil, generates a magnetic flux by flowing a high-frequency current through the heating coil, and induction-heats the cooking pan placed on the top plate (16) is provided in the main body (12). Has been deployed. A radiant heater is disposed below the heating unit (32) that does not support induction heating as heating means (37) that performs radiant heating.
In the center of the front part of the top plate (16), a display part (28) for displaying the operation state of the induction heating cooker (10) and the like is formed.

  The main body (12) is provided with a front operation panel (24) on the front right side. As shown in FIG. 1, the front operation panel (24) outputs dial type operation units (25) and (25) for adjusting the on / off and output of the heating means (35) and (36), and voice information. A plurality of voice guidance buttons (27) and other operation buttons (26). The operation units (25) and (25) can be moved in and out from the front operation panel (24). In addition, the front operation panel (24) is provided with a speaker (49) connected to voice notification means (48) described later and a display unit (46) indicating the presence or absence of voice guidance. The display unit (46) can be constituted by an LED. The voice output means of the present invention is a generic term for voice notification means (48) and speaker (49).

  The main body (12) has a roaster portion (33) formed on the left side of the front surface. In the cooking chamber (60) of the roaster section (33), a sheathed heater is projected as the heating means (38), and the grill net (62) is placed on the drawer-type tray (61) to heat the heating means. Heat the food according to (38). The cooking chamber (60) communicates with an exhaust port provided at the rear end of the top frame (14), and smoke and odor are removed by a catalyst and a fan containing smoke and odor in the cooking chamber (60). While forcibly exhausting. The catalyst can be exemplified by a platinum catalyst, and it is desirable to heat the catalyst with a heater in order to enhance the catalyst performance. The detailed configuration of the roaster section (33) will be described later.

  In order to measure the temperature of the cooking pan via the top plate (16), a thermistor is disposed as a temperature measuring means on the upper surface of the heating coil of the heating means (35) and (36). The thermistor has a central thermistor (50) at the center of the heating coil and a lateral thermistor (51) at a position approximately 1/2 the radius away from the center so as to contact the back surface of the top plate (16). Yes.

  All the control of the heating cooker (10) having the above-described configuration is performed by the control means (40) disposed at a proper position inside the main body (12). Specifically, as shown in FIG. 2, the control means (40) includes heating means (35) (36) (37) (38), thermistors (50) (51), operating means (20), sound, The notification means (48) and the display section (28) are electrically connected, and operate by receiving power supply from a power source (not shown).

The control means (40) has a storage unit (42) that stores various control programs related to the heating cooker (10), programs such as cooking programs, programs for executing the flowcharts shown in the following embodiments, and the like. ing. Examples of the cooking program include an automatic cooking program, a timer cooking program, and a manual cooking program. In addition, examples of the automatic cooking program include a fried food program and a grilled food program.
Furthermore, in the storage unit (42), data for outputting sound information such as desired oil amount, water amount, heating means operation start, stop, interruption and / or abnormality detection in each program, and operation unit (25) Data for outputting the operation details of the operation button (26) and data for outputting detailed explanations regarding the operation details, and data for outputting alarm details such as when an abnormality is detected and alarm details It stores data for outputting a sound as a coping method. These pieces of information are hereinafter referred to as “voice information”.

<First embodiment>
FIG. 3 is a flowchart showing the first embodiment of the present invention.
In this embodiment, when the user operates the operation unit (25), the operation buttons (23), (26), etc., the heating means (35) (36), etc. start operation, and then stop, interrupt, abnormal If the corresponding voice information is present, the control means (40) turns on the LED of the display unit (46) to inform the user that there is voice information, and the voice guidance button ( By operating (27), the corresponding audio information can be reproduced.
The control means (40) detects whether the heating means (35) (36) etc. are operating normally from the input signals from the thermistors (50) (51) and other sensors (not shown). It also serves as an anomaly detection means.

  For example, when an abnormality is detected during heating or the like, the control means (40) stops heating and, when there is audio information serving as alarm content (step 1), the audio information data is stored from the storage unit (42). In order to read and reproduce the alarm from the voice notification means (48) through the speaker (49) (step 2), and to inform the user that there is audio information on how to deal with the alarm content, the display unit (46) is provided. Turn on (step 3). Note that, in step 2, in addition to the audio notification of the alarm content, the operation is applied to the audio notification of the operation content of the operation button (26) of the operation unit (25). In such a case, the operation content of the operation button (26) is output as a sound, and a detailed description regarding the operation content is output as a sound.

When the user operates the voice guidance button (27) (step 4) until the predetermined time elapses with the display unit (46) lit (step 11), the control means (40) Audio information is output to the notification means (48) and output from the speaker (49) (step 5). Thereby, the user can know necessary operation, a message, etc. by hearing.
In such step 1 to step 5, for example, when the child cooking mode is set by the operating means for heating the deep-fried food, the voice notification means (48) notifies that “the frying operation is started.” Turn on (46). When the user looks at the display unit (46) and operates the voice guidance button (27), the user operates to perform a voice notification with a detailed description “standard oil amount is from 500 g to 900 g”.

  If the user cannot hear the sound reproduced from the speaker (49) due to volume setting, individual differences, noise or other reasons, the sound information in Step 5 is output so that the user can hear the sound information again. Then, if the voice guidance button (27) is operated again (step 6) until the predetermined time has elapsed (step 12), the control means (40) outputs the voice information to the voice notification means (48), and again. Then, sound is output from the speaker 49 (step 8). At this time, it is desirable to output the sound with a volume larger than the previous sound output so that the user can hear correctly (step 7).

  In the above, when the voice guidance button (27) is not operated within a predetermined time (steps 11 and 12), the display unit (46) is turned off (step 9) and read by the control means (40). The voice information and volume are reset (step 10). In addition, it is desirable that the time for which the display section (46) is lit is about 30 seconds to 1 minute.

  According to the present embodiment, the user can listen to the voice information by operating the voice guidance button (27) when there is necessary voice information. Further, when listening to the voice information again, the voice information can be accurately heard by increasing the volume.

<Second embodiment>
FIG. 4 is a flowchart of the fried food program in the automatic cooking program.
When the oil is put into the cooking pan and fried, it is necessary to correctly determine the amount of oil.
This is because there is a time lag until the temperature of the cooking pan is transmitted to the thermistor because the temperature of the cooking pan is measured by the central thermistor (50) and the lateral thermistor (51) via the top plate (16). In addition, the specific heat of oil is smaller than that of water, so the temperature is likely to rise. Therefore, when the amount of oil to be heated is small, the actual oil temperature may be higher than the temperature measured by the thermistor, and in the worst case, the oil may ignite.
However, after the previous cooking, if the top plate (16) is hot, the measured temperature of the central thermistor (50) is the top plate (16) despite the low temperature of the cooking pan filled with oil. Measure the temperature and increase.
On the other hand, the control means (40) discriminates the amount of oil in the cooking pan by increasing the temperature of the central thermistor (50), that is, if the temperature rise value is small, the oil amount is large and if the temperature rise value is large, the oil amount is large. It is determined that there are few. However, if the top plate (16) is hot, the temperature of the cooking pan filled with oil cannot be measured, and if the temperature rise of the central thermistor (50) is small, it is determined that the amount of oil is large. It cannot be controlled at an appropriate temperature and may cause abnormal heating of the oil temperature in some cases.
Therefore, not only the central thermistor (50) but also the lateral thermistor (51) disposed in the portion where the magnetic field generated by the heating coil is strong is used to perform safety detection and prevent the oil temperature from being abnormally heated.

  Specifically, as shown in the flowchart of FIG. 4, when a fried food cooking program is selected by operating the operation unit (25) (step 21), the control means (40) measures the central thermistor (50). It is determined whether the temperature Tc is high, that is, whether it is equal to or higher than the temperature A (for example, 100 ° C.) that is the initial high temperature determination temperature (step 22). At this time, if the measured temperature Tc of the central thermistor (50) is lower than the temperature A, it is determined that the oil amount can be determined, and low temperature start control is performed (step 23). The low temperature start control will be described with reference to the flowchart of FIG.

If it is determined that the measured temperature of the central thermistor (50) is equal to or higher than the temperature A (step 22), it is difficult to accurately determine the amount of oil for the above reasons. Therefore, safety detection using the lateral thermistor (51) Therefore, the temperature Tc of the central thermistor (50) is compared with the temperature Ty of the lateral thermistor (51) (step 24).
As a result, if the temperature Ty of the lateral thermistor (51) is higher than the temperature Tc of the central thermistor (50) by a temperature b (for example, 10 ° C.) or more (step 25), safety detection using the lateral thermistor (51) is possible. And proceed to step 27. On the other hand, when the lateral thermistor (51) determines that the temperature cannot be detected correctly, it operates (step 26) with the output lowered (for example, 1000 W) and returns to step 24.

  If it is determined in step 25 that safety detection is possible, the safety detection temperature C and the lateral thermistor (51) that can determine from the temperature of the lateral thermistor (51) that the oil temperature in the cooking pan is abnormal. The measured temperatures Ty are compared (steps 27 and 28). The safety detection temperature C means, for example, a temperature that does not increase during cooking of fried food (for example, 250 ° C.).

  As a result of comparing the safety detection temperature C and the measurement temperature Ty of the lateral thermistor (51), if the measurement temperature of the lateral thermistor (51) exceeds the safety detection temperature C, the measurement temperature Ty of the lateral thermistor (51) is Heating is stopped until the temperature reaches a predetermined temperature d (for example, 5 ° C.) lower than the safety detection temperature C (steps 29 and 30).

  When the temperature Ty of the lateral thermistor (51) becomes lower than the safety detection temperature C in step 28, or the measured temperature Ty of the lateral thermistor (51) is higher than the safety detection temperature C in the above steps 29 and 30. If the oil temperature is lower than the predetermined temperature d, it is determined that the oil temperature is not abnormally heated.

At this time, it is determined whether or not the temperature Tc of the central thermistor (50) is the set temperature (step 32). If it is the set temperature, the voice notification means (48), for example, “appropriate temperature is reached. A message such as “.” Is notified and heating is terminated (step 33).
If the measured temperature Tc of the central thermistor (50) is not the set temperature in step 32, heating is performed at a high output (for example, 1600 W), and the process returns to step 27.

  According to the above embodiment, not only the measured temperature Tc of the central thermistor (50) but also the measured temperature Ty of the lateral thermistor (51) is taken into account, so that the output of the heating means is controlled. Even when the top plate (16) is hot, it is possible to properly determine the amount of oil and prevent the oil temperature from being abnormally heated.

<Third embodiment>
FIG. 5 is a flowchart showing different embodiments of the fried food program in the automatic cooking program.
Similar to the second embodiment, when the oil is put into the cooking pan and fried, it is necessary to correctly determine the amount of oil.
However, if the cooking is performed first, the top plate (16) is hot, and the measured temperature of the central thermistor (50) becomes high. At this time, if the cooking pan filled with oil is placed on the top plate (16), a measurement error occurs between the measurement temperature Tc of the central thermistor (50) and the oil temperature.
If heating is performed in this state, the same problem as in the second embodiment is caused. That is, the heat of the top plate (16) is transferred to the cooking pan and oil, and the temperature Tc measured by the central thermistor (50) is also lowered, so that the control means (40) determines that the amount of oil is large and the output is high. Since the heating means is controlled, abnormal heating of the oil temperature may occur in some cases.
Therefore, in this embodiment, the actual oil temperature of the cooking pan and the measured temperature Tc of the central thermistor (50) are brought close to each other at a temperature lower than the set temperature Tg (first stable temperature J, second stable temperature M). Control is performed to prevent abnormal heating of the oil.

  As shown in the flowchart in FIG. 5, when a fried food cooking program is selected by operating the operation unit (25) (step 41), the control means (40) has a high measured temperature Tc of the central thermistor (50). That is, it is determined whether the temperature is equal to or higher than a temperature H (for example, 100 ° C.) that is an initial high temperature determination temperature (step 42). At this time, if the measured temperature Tc of the central thermistor (50) is lower than the temperature H, it is determined that the oil amount can be determined, and low temperature start control is performed (step 43). The low temperature start control will be described with reference to the flowchart of FIG.

If it is determined that the measured temperature of the central thermistor (50) is equal to or higher than the temperature H (step 42), it is difficult to accurately determine the oil amount, and the oil temperature of the cooking pan and the measured temperature Tc of the central thermistor (50) are difficult. Seems to be far away.
Therefore, the following control is performed.

First, the measured temperature Tc of the central thermistor is compared with the set temperature (appropriate temperature control temperature) Tg (step 44). As a result, heating is performed at a high output (for example, 1600 W) until the measured temperature Tc of the central thermistor (50) becomes higher than a temperature that is lower than the set temperature Tg by a predetermined temperature i (for example, 30 ° C.) (step 45). Step 46).
When the measured temperature Tc of the central thermistor (50) reaches a temperature that is lower than the set temperature Tg by a predetermined temperature i (step 45), the first stable control (step 48 to step 53) is performed.

The first stability control is a control for bringing the oil temperature close to the measured temperature Tc of the central thermistor (50) at the first stable temperature J lower than the set temperature Tg. Compared to the first stable temperature J (step 47), as shown in FIG. 6, when the measured temperature Tc exceeds the first stable temperature J by a temperature k (for example, 2 ° C.) (step 48), the heating is stopped. Then (steps 49 and 52), when the measured temperature Tc becomes lower than the first stable temperature J, the reheating is performed (steps 50 to 52).
By repeating the above steps for a predetermined time (for example, 30 seconds), it is possible to bring the measured temperature Tc of the central thermistor (50) close to the oil temperature.
After the elapse of a predetermined time, when the temperature rise and fall across the first stable temperature J is confirmed by the operation of the heating means (step 51) and stop (step 49), the first stability control is completed and the process proceeds to the next step 54. (Step 53).
Such step 47 to step 52 correspond to the heat retaining operation in which the heating means is repeatedly heated and stopped at the stable temperature J of the present invention.

In step 53, the measured temperature Tc of the central thermistor and the set temperature (appropriate temperature control temperature) Tg are compared again. As a result, heating is performed at a high output (for example, 1600 W) until the measured temperature Tc of the central thermistor (50) becomes higher than the set temperature Tg by a predetermined temperature 1 (for example, 15 ° C.) (step 55). Step 56).
When the measured temperature Tc of the central thermistor (50) reaches a temperature that is lower than the set temperature Tg by a predetermined temperature l (step 55), the second stability control (step 58 to step 63) that is the heat retaining operation of the present invention is performed. .

The second stability control is a control for bringing the oil temperature close to the measured temperature Tc of the central thermistor (50) at a second stable temperature M that is higher than the first stable temperature J and lower than the set temperature Tg. When the measured temperature Tc of (50) is compared with the second stable temperature M (step 57), as shown in FIG. 6, the measured temperature Tc exceeds the second stable temperature M by a temperature n (for example, 2 ° C.). (Step 58), the heating is stopped (Step 59 and Step 62), and when the measured temperature Tc is lower than the second stable temperature M, the reheating is performed (Step 60 to Step 62).
By repeating the above steps for a predetermined time (for example, 30 seconds), it is possible to bring the measured temperature Tc of the central thermistor (50) close to the oil temperature.
After the elapse of a predetermined time, when the temperature rise and fall across the second stable temperature M is confirmed by the operation of the heating means (step 61) and stop (step 59), the second stability control is finished and the process proceeds to the next step 64. (Step 63).

  By the first stability control and the second stability control, the measured temperature Tc of the central thermistor (50) and the actual oil temperature approach each other and almost coincide with each other, and thereafter, the measured temperature Tc of the central thermistor (50) becomes the set temperature. Until the temperature reaches Tg (steps 64 and 65), the heating means is operated at a high output (for example, 1600 W) (step 66). When the measured temperature Tc reaches the set temperature Tg, the voice notification means (48), for example, A message such as “It has reached an appropriate temperature” is notified and heating is terminated (step 67).

According to the present embodiment, the measured temperature Tc of the central thermistor (50) and the oil temperature can be brought close to each other by the first stability control and the second stability control, so that the difference between the measured temperature Tc and the actual oil temperature. The abnormal heating of the oil due to can be prevented.
In the above description, the stable control for the heat retaining operation is performed twice. However, the stable control may be performed only once, or may be performed three times or more.

<Fourth embodiment>
The present embodiment relates to the low temperature start control in steps 23 and 43 of the second and third embodiments.
In the heating means (35) (36), as shown in FIG. 7, the heating coil is arranged in a donut shape, the central thermistor (50) is arranged at a position where there is no central heating coil, and the lateral thermistor (51) is Placed on the heating coil.

The horizontal thermistor (51) disposed on the heating coil is affected by the amount of heat generated by induction heating in the heating coil. In addition, the measurement temperature of the central thermistor (50) and the horizontal thermistor (51) may differ depending on the unevenness of the bottom shape of the cooking pan, the presence or absence of warpage, the material, the amount of oil, the oil temperature, and the like.
Comparing the actual oil temperature with the measured temperature Tc of the central thermistor (50) and the measured temperature Ty of the lateral thermistor (51), as shown in FIG. 8, the measured temperature Ty of the lateral thermistor (51) It can be seen that it is higher than the temperature. FIG. 8 shows the relationship between the temperatures Tc and Ty of both thermistors (50) and (51) when the iron pan with an oil amount of 900 g is heated, and the actual measured oil temperature.
As can be seen from FIG. 8, it is difficult to accurately control the oil temperature using the measured temperature Ty of the lateral thermistor (51).

  Therefore, in this embodiment, the control temperature Tw close to the actual oil temperature is calculated from the measured temperature Ty of the lateral thermistor (51) and the measured temperature Tc of the central thermistor (50), and the oil temperature is controlled with high accuracy. is there.

  Specifically, based on the flowchart shown in FIG. 9, the state of the cooking pan such as the bottom shape of the cooking pan and the amount of oil as shown in FIG. 10 is discriminated ("pan discrimination"), and the obtained pan discrimination data is obtained. Based on the above, the control temperature Tw is determined.

  As shown in FIG. 9, when fried food is started (step 71), it is compared whether the measured temperature Tc of the central thermistor (50) has reached a predetermined temperature (for example, 120 ° C.). If it is below, heating is performed at a high output until a predetermined temperature is reached (steps 72 and 73).

  After reaching the predetermined temperature, while heating at a high output, the rate of temperature rise in x seconds (for example, 70 seconds) is measured to calculate pan discrimination data ΔV0 (steps 74 to 76). The pan discrimination data ΔV0 can be calculated by dividing the temperature rise due to heating for x seconds by x seconds.

  After x seconds have elapsed, heating is then stopped for y seconds (for example, 40 seconds), the rate of temperature drop during y seconds is measured, and pan discrimination data ΔV1 is calculated (steps 77 to 79). The pan discrimination data ΔV1 can be calculated by dividing the temperature drop due to the heating stop for y seconds by y seconds.

As shown in FIG. 10, the control means (40) applies the calculated pan discrimination data ΔV0 and ΔV1 to the pan discrimination map prepared in advance by various experiments, and is preset as shown in FIG. The pot discrimination data ΔV0 ′ and ΔV1 ′ are compared with each other to discriminate the pot (step 80).
In the pan discrimination map, as described above, the bottom shape, material, oil amount, and oil temperature of the cooking pan are determined from the obtained pan discrimination data ΔV0 and ΔV1, and the obtained pan discrimination data ΔV0 and The detection accuracy of the temperature measured by the central thermistor (50) and the lateral thermistor (51) is determined from ΔV1, and the control temperature Tw that is the actual oil temperature is determined from the measured temperature Tc of the central thermistor (50) and the lateral thermistor ( 51) is calculated from the measured temperature Ty.

For example, in the case of the pan discrimination map, the control temperature Tw can be represented by (Ty × ratio α + Tc × ratio β) / (ratio α + ratio β).
The control means (40) obtains the bottom shape, material, oil amount and oil temperature of the cooking pan according to the pan discrimination map, and calculates the control temperature Tw based on both thermistors (50) and (51) by the above formula as described later. Calculate (step 84).

  When the pan discrimination data ΔV0 and ΔV1 are calculated in step 80, the control means (40) controls the heating means at a high output (step 81) and the temperature Tc of the central thermistor (50) and the lateral thermistor ( The temperature Ty of 51) is compared (step 82), and it is determined whether or not temperature control is possible based on the measured temperatures Tc and Ty of both thermistors (50) and (51).

As a result of comparing the measured temperatures Tc and Ty of both thermistors (50) and (51), the measured temperature Ty of the lateral thermistor (51) is higher than the measured temperature Tc of the central thermistor (50) by a predetermined temperature g (for example, 10 ° C.). If it is high, the cooking pan is correctly placed on the top plate (16), and the horizontal thermistor (51) also determines that the temperature can be measured normally. From the pan discrimination data ΔV0 and ΔV1 and the pan discrimination map The ratios α and β are derived and substituted into the above formula to calculate the control temperature Tw (step 84).
In step 83, if the measured temperature Ty of the lateral thermistor (51) has not reached a temperature that is higher than the measured temperature Tc of the central thermistor (50) by a predetermined temperature g (for example, 10 ° C.), the cooking pan is placed on the top plate (16 ) And the lateral thermistor (51) cannot measure the temperature normally, and the temperature measurement is performed only with the measured temperature Tc of the central thermistor (50), and the measured temperature Tc of the central thermistor (50) is measured. When the temperature reaches the set temperature Tg, the heating is terminated and an appropriate temperature is notified (step 86).

  When the control temperature Tw is calculated in step 84, heating is performed until the calculated control temperature Tw reaches the set temperature Tg (step 85), and when the control temperature Tw reaches the set temperature Tg (step 86). ), Heating is terminated and an appropriate temperature is notified (step 86).

  According to this embodiment, the pan is discriminated based on the two thermistors (50) and (51), and the control temperature Tw close to the actual oil temperature is determined by the measured temperatures Tc and Ty of the thermistors (50) and (51). The thermistors (50) and (51) can be measured more accurately, and abnormal oil heating can be prevented.

<Fifth embodiment>
The present embodiment relates to a structure for pulling out the tray (61) inside the roaster section (33).
As shown in FIGS. 11 and 12, the roaster portion (33) is formed with a U-shaped rail (70) having guides (71) and (72) on the upper and lower sides on the inner side surface of the cooking chamber (60). ing.
The upper end of the upper guide (71) on the opening side is bent upward so that a roller (66) of the tray (61) described later can be smoothly guided.

  A roller (74) is disposed on the rail (70) on the opening side of the cooking chamber (60). The roller (74) is preferably made of a hard material having excellent heat resistance and durability, such as phenol resin.

  The inside of the cooking chamber (60) is enameled, a sheathed heater as a heating means (38) is projected forward from the back side, and a flat heater (38a) is disposed on the upper surface. The sheathed heater is bent inside the cooking chamber (60), and the length of the opening side of the cooking chamber (60) is, as will be described later, with the tray (61) tilted, the tray (61) and the grill net. It has been adjusted to a length that does not hit (62).

The tray (61) has a concave shape as shown in FIG. 17, and a metal fitting (68) for attaching the lid panel (75) is attached to the front end. As shown in FIG. 16, the lid panel (75) has a window (77) and a handle (76) through which the inside of the cooking chamber (60) can be seen on the base end side, and is detachable from the tray (61). It has become.
Further, as shown in FIG. 17, a grill net (62) with legs (63) projecting downward is placed in the recess of the tray (61).

A roller mounting plate (65) projects rearward from the rear end of the side surface of the tray (61), and the roller (66) is disposed on the roller mounting plate (65). The roller (66) is formed so as to be below the ridge (64). The roller (66) has a diameter that can fit between the guides (71) and (72) of the rail (70), and a hard material excellent in heat resistance and durability such as phenol resin can be adopted. .
Further, an outwardly extending ridge (64) is formed on the upper peripheral edge of the tray (61). The bowl (64) prevents the food from being splashed on the sliding parts such as the rail (70), the roller (74), and the roller (66) described below, and prevents the oil from splashing. ) Comes in contact with the roller (74) during loading and unloading.

  As shown in FIG. 13, the tray (61) is guided from the bent end of the upper guide (71) so that the lid panel (75) side is slightly inclined with respect to the cooking chamber (60). 71) (72), and as shown in FIGS. 12 and 14, the tray (61) is returned to the cooking chamber (60) almost horizontally, and the cooking chamber (60) as shown in FIGS. ) To be stored in the cooking chamber (60).

At this time, the roller (66) of the tray (61) advances while rotating between the guides (71) and (72). The roller (74) of the rail (70) guides the tray (61) to the inside while rotating against the lower surface of the flange (64) of the tray (61).
Thus, when storing the tray (61) in the cooking chamber (60), the bottom surface of the tray (61) and the bottom surface of the cooking chamber (60) are not in contact, and the tray (61) and the rail (70) Since the rollers (66) and (74) have low sliding resistance and almost no frictional resistance, there is no unpleasant noise caused by metal rubbing when the tray (61) is put in and out.

  The tray (61) accommodated in the cooking chamber (60) can be pulled out of the cooking chamber (60) in the manner shown in FIGS. 16, 15, and 14 by grasping the handle (76). Also in this case, since the sliding resistance and the frictional resistance between the tray (61) and the cooking chamber (60) are small, it is possible to suppress the generation of unpleasant noise and realize a smooth drawer of the tray (61).

  When taking in and out the food or washing the tray (61), as shown in FIG. 12, the tray (61) is pulled out in a horizontal state with respect to the cooking chamber (60), and the tray (61) When the roller (66) of the upper guide (71) reaches the bent end of the upper guide (71), the tray (61) is pulled by tilting the lid panel (75) upward as shown in FIG. It can be completely removed from 60).

According to the present embodiment, the tray (61) can be inserted into or pulled out from the cooking chamber (60) without generating unpleasant noise.
Also, even if the tray (61) is simply pulled forward, the tray (61) will stop with the roller (66) remaining between the guides (71) (72), so the tray (61) will be (60) will not drop out.

  In the above embodiment, the sliding resistance and frictional resistance between the tray (61) and the cooking chamber (60) are reduced by the rollers (66) and (74), and the occurrence of unpleasant noise is suppressed. However, the present invention is not limited to this, and instead of the rollers (66) and (74), the guides (71) and (72) of the rail (70) are replaced with the slides of the tray (61). Beads (73) and (73) may be formed in order to increase the mobility and lower the frictional resistance.

  In this configuration, on the side surface of the tray (61), as shown in FIGS. 17 and 18, a sliding plate (sliding along the lower guide rail (70) on the lower side of the ridge (64) ( 67) is protruding. The sliding plate (67) is in contact with the bead (73) of the guide rail (70) so that the tray (61) can slide.

The rail (70), rollers (71), (72), and sliding plate (67) are arranged so that the tray (61) and the bottom of the tray (61) are placed when the tray (61) is stored in the cooking chamber (60) or pulled out. Adjust the height so that the bottom of (60) does not touch.
In the first to fifth embodiments, the induction heating cooker has been described as an embodiment. However, the present invention is not limited to this, and the present invention is not limited to this, and can be applied to heating cookers such as fish roasters, electric heating cookers, and electric ovens. Is possible.

INDUSTRIAL APPLICATION When there exists audio | voice information transmitted to a user, this invention is useful as an induction heating cooking device which a user can hear audio | voice information reliably.
In addition, the present invention is useful as an induction heating cooker that can prevent abnormal heating of oil regardless of the amount of oil in the cooking pan.

It is a perspective view of the induction heating cooking appliance of this invention. It is a block diagram of a control means. It is a flowchart figure of Example 1 of this invention. It is a flowchart figure of Example 2 of this invention. It is a flowchart figure of Example 3 of this invention. It is a graph which shows the measured temperature of a center thermistor when performing stable control. It is a figure which shows the relationship between the thermistor arrange | positioned at a heating part, and magnetic field strength. It is a graph which shows the measured value of the thermistor measured value, and the oil temperature. It is a flowchart figure of Example 4 of this invention. It is a pan discrimination map. It is a perspective view which shows the inside of the cooking chamber of the state which removed the tray. It is a side view which shows the state which the roller of the tray fitted in the rail. It is a side view which shows the state which engages or removes a tray in a cooking chamber. FIG. 13 is a perspective view of FIG. 12. It is a perspective view which shows the state which made the tray approach to the center vicinity of a cooking chamber. It is a perspective view which shows the state which accommodated the tray in the cooking chamber. It is a perspective view of a grill and a grill net placed on the tray. It is sectional drawing which shows the engagement state of the sliding plate of a tray, and the guide of a rail.

Explanation of symbols

(10) Cooking device
(16) Top plate
(20) Operation method
(25) Operation unit
(30) Heating section
(35) Heating means
(40) Control means
(42) Memory unit
(60) Cookhouse
(61) Tray

Claims (12)

Heating means for heating the food;
Audio output means for outputting audio;
Operation means including an operation button and a voice guidance button for instructing input of heating start and stop of the heating means, heating conditions, and the like;
Control means for controlling the heating means by operating the operation buttons by the user;
With
The control means has a storage unit for storing data for outputting the operation content of the operation button by sound and data for outputting a detailed description of the operation content by sound,
When the user operates the voice guidance button within a predetermined time after outputting the voice output of the operation button operation contents from the voice output means according to the operation of the operation button by the user, a detailed explanation regarding the operation contents is output by voice. A heating cooker characterized by outputting sound from the means. Heating means for heating the food;
Audio output means for outputting audio;
Operation means including an operation button and a voice guidance button for instructing input of heating start and stop of the heating means, heating conditions, and the like;
An abnormality detection means for detecting an abnormal state of the cooking device;
Control means for controlling the heating means by operating the operation buttons by the user;
With
The control means has a storage unit for storing data for outputting the alarm contents such as an abnormality of the cooking appliance, and data for outputting the coping method related to the alarm contents.
In response to detection of an abnormal state by the abnormality detection means, after outputting a voice output of the alarm content corresponding to the abnormal state from the voice output means, if the user operates the voice guidance button within a predetermined time, a countermeasure regarding the alarm content A cooking device characterized in that the method outputs a sound from a sound output means. A top plate that is placed on the top of the main unit and on which a cooking pan can be placed
The heating cooking according to claim 1, wherein the heating means includes a heating coil disposed below the top plate, and induction heating the cooking pan with a magnetic flux generated by the heating coil. vessel.   The cooking device according to any one of claims 1 to 3, wherein the control means includes a display unit that informs a user that there is audio information to be output.   The control means outputs the same voice information again from the voice output means when the voice guidance button is further operated after the voice guidance button is operated within the predetermined time. The cooking device according to any one of 4.   The cooking device according to claim 5, wherein the control means controls the sound output again from the sound output means to be larger than the sound of the first time. A top plate placed on the top surface of the main body and on which a cooking pan can be placed;
A heating means including a heating coil disposed under the top plate, and induction heating the cooking pan with magnetic flux generated by the heating coil;
A temperature measuring means arranged on the lower side of the top plate and measuring the temperature of the cooking pan through the top plate;
Control means for controlling the output of the heating means according to the temperature measured by the temperature measuring means;
With
The temperature control means includes a central thermistor disposed substantially at the center on the heating coil, and a lateral thermistor disposed between the center and the outer periphery of the heating coil.
The control means
After starting the heating means,
When it detects that the measured temperature of the central thermistor is temperature A or higher,
The measurement temperature of the central thermistor and the measurement temperature of the horizontal thermistor were compared, and the operation of the heating means was suppressed until the measurement temperature of the horizontal thermistor was higher than the measurement temperature of the central thermistor by a temperature b or more. A heating cooker featuring. The control means compares the measured temperature of the central thermistor with the measured temperature of the lateral thermistor, and when the measured temperature of the lateral thermistor is higher than the measured temperature of the central thermistor by a temperature b or more,
The cooking device according to claim 7, wherein when the measured temperature of the horizontal thermistor is equal to or higher than the temperature C, the heating means is stopped until the measured temperature of the horizontal thermistor becomes equal to or lower than the temperature C. A top plate placed on the top surface of the main body and on which a cooking pan can be placed;
A heating means including a heating coil arranged on the lower side of the top plate, and heating the cooking pot in the cooking pot by induction heating the cooking pot with the magnetic flux generated by the heating coil;
Operation means capable of operating and inputting the set temperature of the heated object in the cooking pan;
A temperature measuring means arranged on the lower side of the top plate and measuring the temperature of the cooking pan through the top plate;
Control means for controlling the output of the heating means according to the temperature measured by the temperature measuring means;
With
The temperature control means has a central thermistor disposed substantially at the center on the heating coil,
The control means
When the measured temperature of the central thermistor is compared with the set temperature input with the operating means, and the heated object in the cooking pan is heated to the set temperature,
The heating means is operated until the heating means reaches the set temperature after the heat-retaining operation in which the heating means is repeatedly heated and stopped at the stable temperature J lower than the set temperature as the measured temperature of the central thermistor. Cooker. The control means performs a heat retaining operation in which the heating means is repeatedly heated and stopped again at a stable temperature M higher than the stable temperature J and lower than the set temperature after the heat retaining operation at the stable temperature J.
The cooking device according to claim 9, wherein the heating means is operated until the heating means reaches a set temperature thereafter. A top plate placed on the top surface of the main body and on which a cooking pan can be placed;
A heating means including a heating coil arranged on the lower side of the top plate, and heating the cooking pot in the cooking pot by induction heating the cooking pot with the magnetic flux generated by the heating coil;
A heating means disposed under the top plate on the upper surface of the main body and performing induction heating;
A temperature measuring means arranged on the lower side of the top plate and measuring the temperature of the cooking pan through the top plate;
Control means for controlling the output of the heating means according to the temperature measured by the temperature measuring means;
With
The temperature control means includes a central thermistor disposed substantially at the center on the heating coil, and a lateral thermistor disposed between the center and the outer periphery of the heating coil.
The control means
Based on the change in the temperature measured by the central thermistor during heating, the pan is identified to determine the cooking pan state such as the bottom shape of the cooking pan and the amount of oil.
When the measured temperature of the central thermistor and the horizontal thermistor are compared, and the measured temperature of the horizontal thermistor is higher than the measured temperature of the central thermistor by q or more, the set temperature of the heating means is compared with the result of the pan discrimination and the central thermistor. And the cooking device characterized by correcting from the measured temperature of the horizontal thermistor.   12. The cooking according to claim 11, wherein the control means performs pan discrimination based on a change in measured temperature of the central thermistor during operation of the heating means and a change in measured temperature of the central thermistor while heating is stopped. vessel.

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