JP2007322087A - Heating cooking apparatus, electromagnetic induction cooking apparatus and its program - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooking apparatus, and an electromagnetic induction cooking apparatus capable of improving user-friendliness. <P>SOLUTION: A judging means 107 is provided for judging whether or not there is water in a pan 105, and a control means 108 is provided for controlling electric power to a heating means 104. The control means 108 is composed so as to increase electric power to the heating means 104 when the judging means 107 judges that there is water in the pan 105 in comparison to electric power to the heating means 104 when it is judged that there is no water in the pan 105. Irrespective of whether there is water or not, a difference in cooking time is eliminated or reduced, and user-friendliness can be improved. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a heating cooker, an electromagnetic induction cooker, and a program for heating and cooking a heated object such as fish or meat in a short time.

Conventionally, this type of cooking device includes a cooking device that uses water in a saucer that receives oil from an object to be heated, and a cooking device that uses water without filling the saucer. However, depending on the user, when the cooking device is used with water, it can be used without adding water, or when the cooking device is used without water, In some cases, water is used to prevent cooking performance from deteriorating by smoking or igniting the heating means. In this way, whether or not to add water to the saucer has a problem that it depends on user's preference, and as a means to solve this problem, surface treatment with high heat reflectance is performed on the saucer, or cooling means for the saucer is used. There is known a cooking device capable of cooking regardless of whether or not water is added (see, for example, Patent Document 1).
JP 2002-177153 A

  However, in the conventional configuration, in the case of a cooking device that can cook regardless of whether or not water is added, there is a problem that the cooking time greatly varies depending on whether or not water is added and the convenience is impaired. Was.

  The present invention solves the above-mentioned conventional problem, and when there is water in the saucer, by increasing the power to the heating means, the amount of heat to be output is increased so that there is no difference in cooking time or An object of the present invention is to provide a heating cooker and an electromagnetic induction cooker that can be made shorter and more convenient.

  The present invention includes a cooking chamber for storing an object to be heated placed on a mounting table, heating means for energizing and heating the object to be heated, a saucer for receiving oil from the object to be heated, and water in the saucer. Determination means for determining whether or not there is, and control means for controlling the power to the heating means, the control means to the heating means when the determination means determines that there is water in the tray Is configured to increase compared to the power to the heating means when it is determined that there is no water in the tray.

  The heating cooker, electromagnetic induction cooker, and program thereof of the present invention increase the power to the heating means when there is water in the saucer, compared to the power to the heating means when it is determined that there is no water in the saucer. By doing so, it is possible to increase the amount of heat to be output without causing or reducing the difference in cooking time, thereby improving convenience.

  1st invention is the cooking chamber which accommodates the to-be-heated material mounted on the mounting base, the heating means to energize and heat the to-be-heated material, the saucer which receives the oil from the to-be-heated material, and the saucer Judgment means for judging whether or not there is water, and control means for controlling electric power to the heating means, the control means when the judgment means judges that there is water in the tray The power to the means is configured to be increased compared to the power to the heating means when it is determined that there is no water in the tray.

  As a result, the present invention increases the power to the heating means when there is water in the tray, thereby increasing the amount of heat to be output without causing a difference in cooking time, or shortening compared to the conventional case, and convenience. Can be improved.

  According to a second invention, in the first invention, the judging means includes a saucer temperature detecting means for detecting the temperature of the saucer, and when the temperature detected by the saucer temperature detecting means is not more than a predetermined level, the saucer It is configured to judge that there is water.

  Accordingly, the present invention can easily determine whether there is water by detecting the temperature of the tray. Further, by using a small device such as a thermistor for temperature detection, the cooking chamber can be configured without pressing.

  According to a third aspect, in the first or second aspect, when the determination unit determines that the water contained in the tray has run out, the control unit supplies power to the heating unit. The electric power when it is determined that there is water is changed to the electric power when it is determined that there is no water in the tray.

  As a result, the present invention makes it possible to reduce the cooking time by changing the power to waterless even when the water evaporates and disappears during cooking despite the fact that water was put before the start of cooking. Convenience can be improved without causing a difference.

  4th invention is the cooking chamber which accommodates the to-be-heated material mounted on the mounting base, the upper surface heating means to heat the upper surface of the said to-be-heated material, and the lower surface heating means to carry out the heating of the lower surface of the said to-be-heated material A receiving tray for receiving oil from the object to be heated, a determination means for determining whether or not there is water in the receiving tray, and the upper surface heating means, and the lower surface heating means with a constant power for a predetermined time. A control means for stabilizing the temperature of the lower surface heating means at a predetermined temperature after the energization control is controlled by pulse width modulation that controls the ratio of energization presence / absence at a constant ratio, and the control means comprises a ratio of energization presence / absence By controlling the power, the power to the heating means when the judgment means judges that there is water in the tray is larger than the power to the heating means when it is judged that there is no water in the tray. It is configured to make it.

  As a result, the present invention increases the power to the heating means when there is water in the saucer, thereby increasing the amount of heat to be output without causing a difference in cooking time, or shortening compared to the prior art, and improving convenience. Can be improved.

  Further, by using pulse width modulation for power control, there is no risk of malfunction due to noise generated by phase control.

  According to a fifth invention, in the fourth invention, the judging means comprises a saucer temperature detecting means for detecting the temperature of the saucer, and when the temperature detected by the saucer temperature detecting means is not more than a predetermined level, the saucer It is configured to judge that there is water.

  Accordingly, the present invention can easily determine whether there is water by detecting the temperature of the tray. Further, by using a small device such as a thermistor for temperature detection, the cooking chamber can be configured without pressing.

  According to a sixth invention, in the fourth or fifth invention, when the judging means judges that the water contained in the tray has run out, the control means controls the ratio of energization and the heating The power to the means is changed from the power when it is determined that there is water in the tray to the power when it is determined that there is no water in the tray.

  Thus, the present invention can be changed to waterless power even when water has been added during cooking, even though water has been added before the start of cooking, even when water has disappeared during cooking. It is possible to improve convenience without making a difference in cooking time or shortening the cooking time.

  7th invention provides the electromagnetic induction cooker which mounts the heating cooker of the invention in any one of 1st to 6th.

  Thus, according to the present invention, a menu such as grilled fish using a grill net can be cooked in an electromagnetic induction cooker for cooking a pan, a pan or the like, and the range of cooking at home can be widened.

  According to an eighth invention, in any one of the first to sixth inventions, a program for causing a computer to execute at least one of a heating cooker or an electromagnetic induction cooker is provided.

  And since it is a program, at least one part of the heating cooker of this invention can be easily implement | achieved by cooperating hard resources, such as an electrical / information apparatus, a computer, and a server. In addition, the program can be distributed / updated and installed easily by recording on a recording medium or distributing the program using a communication line.

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

(Embodiment 1)
Hereinafter, the heating cooker in Embodiment 1 of this invention is demonstrated, referring drawings.

  FIG. 1 is a configuration explanatory diagram schematically showing a cooking device according to Embodiment 1 of the present invention.

  FIG. 1 shows a heated object 101 to be cooked, a mounting table 102 on which the heated object 101 is placed, a cooking chamber 103 that houses the heated object 101 placed on the mounting table 102, and the heated object 101 that is energized and heated. Judgment for judging whether or not there is water in the saucer 105 based on the temperature detected by the heating means 104, the saucer 105 that receives the oil from the heated object 101, the temperature detection means 106 that detects the temperature of the saucer 105, and the temperature detection means 107. A means 107 and a control means 108 for controlling the power to the heating means 104 are configured.

  The mounting table 102 is a grill, the cooking chamber 103 is a metal box, the heating means 104 is a sheathed heater, the tray 105 is a metal dish, the temperature detecting means 106 is a thermistor, and the judging means 107. The configuration can be easily realized by using a microcomputer as the control means 108.

  About the cooking-by-heating machine comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  FIG. 2 is a diagram showing an operation sequence in the first embodiment of the present invention.

  The user places the object to be heated 101 on the mounting table 102, puts it into the cooking chamber 103, and then performs a cooking start operation using cooking start means (not shown) (S101). When the cooking start operation is accepted, the control means 108 energizes the heating means 104 and heats it (S102).

  In order to determine whether or not there is water in the saucer 105 using the temperature of the saucer 105, the water in the saucer 105 or the saucer 105 sufficiently absorbs heat, and the temperature of the saucer 105 differs depending on whether or not there is water. It is necessary to continue heating by the heating means 104 until a determination possible time (for example, 1 minute) at which determination is possible due to the occurrence of. The determinable time is stored in the control means 108 in advance, and the heating means 104 is kept energized until it elapses (S103).

  Thereafter, the temperature detecting means 106 detects the temperature of the tray 105 (S104). Here, a judgment temperature (for example, 50 ° C.) of the saucer 105 when the saucer 105 is heated by the heating means 104 until the judgment possible time elapses without putting water in the saucer 105 is stored in the control means 108 in advance. If the temperature detected in S104 is equal to or higher than the determination temperature, it is determined that there is no water, and if it is lower than the determination temperature, it is determined that there is water (S105).

  When it is determined that there is no water, the power to the heating means 104 is changed to the power without water stored in the control means 108 and energized and heated (S106). If it is determined that there is water, the power to the heating means 104 is changed to the power with water stored in the control means 108, and energization heating is performed (S107). The electric power with water is increased as compared with the electric power without water, and the cooking time is stored in advance in the control means 108 so as to have the same value. Alternatively, it is stored in advance in the control means 108 so that the difference in cooking time can be made smaller than in the prior art even if they are not equal.

  Thereafter, it is determined whether the cooking end time stored in advance by the control unit 108 has elapsed (S108), and S104 to S107 are repeated until the cooking end time elapses. As a result, there was water before the start of cooking, but even if the water evaporates and disappears during cooking, changing to electric power without water does not cause a difference in cooking time or Make it smaller.

  Then, cooking ends when the cooking end time has elapsed (S109).

  In addition, the determination temperature may be configured such that a predetermined temperature is subtracted for each cooking menu in consideration that the object to be heated 101 absorbs heat. Thereby, it becomes possible to determine whether or not there is water strictly for each cooking menu.

(Embodiment 2)
Hereinafter, the heating cooker in Embodiment 2 of this invention is demonstrated, referring drawings.

  FIG. 3 is an explanatory diagram schematically showing a heating cooker according to Embodiment 2 of the present invention.

  FIG. 3 includes an upper surface heating unit 201 that heats the upper surface of the object to be heated 101 and a lower surface heating unit 202 that heats the lower surface of the object to be heated 101. Since other means are the same as those of the first embodiment, detailed description thereof is omitted.

  In addition, this structure can be easily realized by using a sheathed heater for the upper surface heating means 201 and the lower surface heating means 202.

  About the cooking-by-heating machine comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  FIG. 4 is a diagram showing an operation sequence in the second embodiment of the present invention.

  The user places the object to be heated 101 on the mounting table 102 and puts it into the cooking chamber 103, and then performs a cooking start operation using cooking start means (not shown) (S201). When the cooking start operation is accepted, the control means 108 energizes and heats the upper surface heating means 201 and the lower surface heating means 202 (S202).

  In order to determine whether or not there is water in the saucer 105 using the temperature of the saucer 105, the water in the saucer 105 or the saucer 105 sufficiently absorbs heat, and the temperature of the saucer 105 differs depending on whether or not there is water. It is necessary to continue heating by the upper surface heating means 201 and the lower surface heating means 202 until a determinable time (for example, 1 minute) at which the determination becomes possible by elapse of time elapses. The determinable time is stored in the control means 108 in advance, and the energization of the upper surface heating means 201 and the lower surface heating means 202 is continued until it elapses (S203).

  Thereafter, the temperature detecting means 106 detects the temperature of the tray 105 (S104). Here, a judgment temperature (for example, 50 ° C.) of the saucer 105 when the saucer 105 is heated by the heating means 104 until the judgment possible time elapses without putting water in the saucer 105 is stored in the control means 108 in advance. If the temperature detected in S104 is equal to or higher than the determination temperature, it is determined that there is no water, and if it is lower than the determination temperature, it is determined that there is water (S205).

  The difference in cooking performance depending on the presence or absence of water in the tray 103 is on the lower surface of the heated object 101 close to the tray 103. In addition, when 2 to 4 minutes have elapsed from the start of cooking, oil begins to come out from the article to be heated 101, and if the lower surface heating means 202 hits at a high temperature (for example, 550 ° C.), it may ignite and cooking performance may deteriorate.

  Therefore, the control unit 108 stores in advance the proportion of time with or without energization by pulse width modulation at which the lower surface heating unit 202 is stable at a temperature (eg, 450 ° C. to 500 ° C.) at which the possibility of ignition is low and the cooking performance is not degraded. Keep it. This ratio is proportional to the power to the lower surface heating means 202. Further, at this time, the power with water (ratio of presence / absence of energization) is increased as compared with the power without water (ratio of presence / absence of energization), and the cooking time is stored in the control means 108 so as to have the same value.

  When it is determined that there is no water, the electric power to the lower surface heating means 202 is changed to the electric power for no water stored in the control means 108, and energization heating is performed (S206). If it is determined that there is water, the power to the bottom surface heating means 202 is changed to the power with water stored in the control means 108 and heated by energization (S207). Alternatively, it is stored in advance in the control means 108 so that the difference in cooking time can be made smaller than in the prior art even if they are not equal.

  Thereafter, it is determined whether the cooking end time stored in advance by the control means 108 has elapsed (S208), and S204 to S207 are repeated until the cooking end time elapses. As a result, there was water before the start of cooking, but even if the water evaporates and disappears during cooking, changing to electric power without water does not cause a difference in cooking time or Make it smaller.

  Thereafter, when the cooking end time has elapsed, cooking ends (S209).

  The means described in this embodiment cooperates with hardware resources such as a CPU (or microcomputer), a RAM, a ROM, a storage / recording device, an electric / information device including an I / O, a computer, a server, and the like. You may implement with the form of the program to be made. In the form of a program, new functions can be distributed / updated and installed easily by recording them on a recording medium such as magnetic media or optical media or distributing them using a communication line such as the Internet.

  In addition, you may mount the heating cooker described in Embodiment 1 or 2 in an electromagnetic induction cooker.

  Further, the judging means includes a saucer temperature detecting means for detecting the temperature of the saucer, and when the temperature detected by the saucer temperature detecting means is not more than a predetermined level, it is judged that there is water in the saucer. However, other determination means may be used as long as it can be determined whether or not there is water in the tray.

  The heating cooker, electromagnetic induction cooker, and program of the present invention increase the power to the heating means when there is water in the saucer, thereby increasing the amount of heat to be output and causing no difference in cooking time. Can be improved. This operation is not controlled by pulse width modulation, but can also be applied to the configuration by controlling the power to the heating means by phase control or the like.

Structure explanatory drawing which shows roughly the heating cooker in Embodiment 1 of this invention The figure which shows the operation | movement sequence in Embodiment 1 of this invention. Structure explanatory drawing which shows roughly the heating cooker in Embodiment 2 of this invention The figure which shows the operation | movement sequence in Embodiment 2 of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 101 To-be-heated object 102 Mounting stand 103 Cooking chamber 104 Heating means 105 Receptacle 107 Judging means 108 Control means 201 Upper surface heating means 202 Lower surface heating means

Claims (8)

A cooking chamber for storing the object to be heated placed on the mounting table, heating means for energizing and heating the object to be heated, a saucer for receiving oil from the object to be heated, and whether there is water in the saucer And a control means for controlling the power to the heating means, the control means, the power to the heating means when the judgment means judges that there is water in the tray, A heating cooker characterized in that it is increased compared to the power to the heating means when it is determined that there is no water in the tray. The judging means includes a saucer temperature detecting means for detecting the temperature of the saucer, and judges that there is water in the saucer when the temperature detected by the saucer temperature detecting means is a predetermined level or less. The cooking device according to claim 1. When the determination means determines that the water that has been in the tray has run out, the control means determines the power to the heating means from the power that has been determined that there is water in the tray. The heating cooker according to claim 1 or 2, wherein the power is changed to electric power when it is determined that there is no water. A cooking chamber for storing an object to be heated placed on a mounting table, an upper surface heating means for heating the upper surface of the object to be heated, a lower surface heating means for electrically heating the lower surface of the object to be heated, and the object to be heated A saucer for receiving oil from, a judging means for judging whether or not there is water in the saucer, energizing control for the upper surface heating means, and energizing control for a predetermined time with a constant power to the lower surface heating means, And a control means for stabilizing the temperature of the lower surface heating means at a predetermined temperature, and controlling the ratio of presence / absence of energization by controlling the ratio of presence / absence of energization. The power to the heating means when the judgment means judges that there is water in the tray is increased compared to the power to the heating means when it is judged that there is no water in the tray. To cook. The judging means includes a saucer temperature detecting means for detecting the temperature of the saucer, and judges that there is water in the saucer when the temperature detected by the saucer temperature detecting means is a predetermined level or less. The cooking device according to claim 4. When the determination means determines that the water in the tray has run out, the control means controls the ratio of energization and determines that the power to the heating means is water in the tray. The cooking device according to claim 4 or 5, wherein the electric cooking power is changed to electric power when it is determined that there is no water in the tray. The electromagnetic induction cooker carrying the heating cooker in any one of Claim 1 to 6. The program for making a computer perform at least 1 of the heating cooker in any one of Claim 1 to 6.

Images