JP2008110136A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To prevent the temperature of a tray of a cooker which can cook an object to be heated such as fish under the condition that water is not collected on the tray from rising abnormally. <P>SOLUTION: A tray 14 for receiving fat or the like poured out of the object to be heated F placed on a fish tray 16 is installed at the bottom part inside a heating chamber 12 in a way that it can be drawn in/out freely. A top heater 17 and a bottom heater 18 are disposed inside the heating chamber 12. An overall temperature sensor 24 for detecting the overall (average) temperature of the tray 14 and a local temperature sensor 25 for detecting the local temperature of the tray 14 are installed. A control device controls the top heater 17 and the bottom heater 18 based on the detection by the overall temperature sensor 24 and the local temperature sensor 25 so that the temperature of the tray 14 may not exceed an ignition temperature (210 degrees centigrade) of the fish fat when performing automatic cooking under the set no-water condition. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a cooking device that enables cooking under water-free conditions in which water is not accumulated in a tray when cooking an object to be heated such as fish.

  For example, a roaster built into a built-in type induction heating cooker (cooking heater) is placed inside the heating chamber so that water can be stored and a tray that receives oil from the fish during cooking can be put in and out, and the fish is placed above the tray. The upper and lower heaters are provided on the upper and lower portions of the grill net, and the two sides of the fish are grilled by these heaters (see, for example, Patent Document 1).

At this time, a bottom surface temperature sensor for detecting the temperature of the saucer and an exhaust pipe temperature sensor for detecting the temperature in the heating chamber are provided. The heater is controlled by setting the operating temperature of the cylinder temperature sensor to 240 ° C., and when the detected temperature of the bottom surface temperature sensor becomes 105 ° C. or more, it is determined that the water in the tray has run out, and the operating temperature of the exhaust tube temperature sensor is lowered to 200 ° C. (Alternatively, the heater is turned off and notification is made). This prevents a large amount of smoke (ignition).
JP 2002-65473 A

  By the way, when cooking a fish in a state where there is no water in the saucer, it is important that oil (fish oil) that falls from the fish to the saucer does not reach an ignition temperature (for example, around 300 ° C.). . That is, it is necessary that the temperature of the saucer does not exceed the fish oil ignition temperature.

  On the other hand, the temperature of the tray is not only influenced by the atmospheric temperature of the heating chamber, but also greatly differs depending on whether or not the radiant heat from the upper heater is directly received. For example, when the fish on the grill is large (large number), the tray is less likely to receive radiant heat from the upper heater directly, but when the fish on the grill is small (small number), the tray is small. Since the degree of receiving radiant heat from the upper heater increases, the temperature also rises.

  In the configuration of Patent Document 1 described above, even when it is determined that the water in the tray has run out, the heater is controlled based on the detection of the atmospheric temperature in the heating chamber by the exhaust pipe temperature sensor. When the temperature is small (the number is small), the temperature of the saucer rises above the fish oil ignition temperature, and there is a possibility that the oil falling from the fish will ignite.

  The present invention has been made in view of the above circumstances, and its purpose is to enable cooking of a heated object such as fish in a water-free condition in which no water is accumulated in the saucer, and the temperature of the saucer is An object of the present invention is to provide a cooking device capable of preventing abnormal rise and ensuring sufficient safety.

  In order to achieve the above-described object, the cooking device of the present invention includes a heating chamber, a saucer that is disposed in the lower part of the heating chamber and capable of storing water, and is located above the saucer to support an object to be heated. A fish receiver, an upper heater that heats the heated object from above, a lower heater that heats the heated object from below, a saucer temperature sensor that detects the temperature of the saucer, and water that does not accumulate in the saucer Control means for controlling the upper heater and the lower heater so that the temperature of the saucer does not exceed the fish oil ignition temperature based on the detection of the saucer temperature sensor when cooking is performed under waterless conditions. It has the characteristics in the structure to do.

  According to this, when performing cooking under water-free conditions, the temperature of the saucer is detected by the saucer temperature sensor, and the upper heater and the lower heater are controlled by the control means so that the temperature of the saucer does not exceed the fish oil ignition temperature. Is controlled. In this case, the upper heater and the lower heater are controlled based on detecting the temperature of the saucer, so that the temperature of the saucer does not exceed the fish oil ignition temperature regardless of the size (amount) of the object to be heated. can do. Therefore, even if the oil that has come out of the object to be heated falls to the tray, there is no possibility that the oil will ignite.

  According to the cooking device of the present invention, there is provided a saucer temperature sensor for detecting the temperature of the saucer, which enables cooking of an object to be heated such as fish in a water-free condition where water is not accumulated in the saucer. In addition, control means is provided to control the upper and lower heaters so that the temperature of the saucer does not exceed the fish oil ignition temperature based on the detection of the saucer temperature sensor in the absence of water, so that the temperature of the saucer rises abnormally. It is possible to prevent such a situation and to achieve an excellent effect that sufficient safety can be ensured.

  Hereinafter, an embodiment in which the present invention is applied to a roaster incorporated in a built-in type induction heating cooker (cooking heater) will be described with reference to FIGS. 1 to 8. First, an overall schematic configuration of the induction heating cooker 1 will be described with reference to FIGS. 1 and 2. The main body case 2 of the induction heating cooker 1 has a substantially rectangular box shape with an upper surface opened, and a top plate 3 is provided in the upper surface opening.

  On the top plate 3, induction heating units 4 and 5 are provided on the left and right sides, on which pans and the like are placed, and in the lower part of the top plate 3, left and right corresponding to the induction heating units 4 and 5 are provided. The induction heating coils 6 and 7 are arranged. On the lower surface of the top plate 3, left and right temperature sensors 8, 9 made up of thermistors and the like are provided corresponding to the induction heating units 4, 5. Further, although not shown in detail, a central heating section using a central heater 15 (illustrated only in FIG. 3) made of a radiant heater as a heating source is provided near the center rear portion on the top plate 3. The central heating unit is also provided with a central temperature sensor 20 (shown only in FIG. 3).

  As shown in FIG. 2, an operation panel 10 is provided at the lower part of the main body case 2 so as to be located on the right front part, and is located on the left side for baking an object to be heated such as a fish. A roaster 11 serving as a heating cooker according to the present embodiment is provided. As shown in FIG. 1, the roaster 11 has a heating chamber 12 having an open front surface, and the front opening is opened and closed by a drawer-type door 13.

  As shown in FIG. 1, a receiving tray 14 for receiving oil or the like from the object to be heated (fish) F is disposed at the bottom of the heating chamber 12 so that it can be put in and out. The tray 14 has a shallow rectangular container shape and can store water therein. The tray 14 supports (places) a fish tray (yaki net) 16 on which the object to be heated (fish) F is placed. The fish receiver 16 is configured by combining metal wires, and the heated object (fish) F is placed on the upper surface of the fish receiver 16 at a position where it floats above the tray 14. Further, the fish receiver 16 has a horizontally long U shape with the rear side opened when viewed from the side. Although not shown in detail, the tray 14 is connected to the back side of the door 13, and is guided by a rail provided at the bottom of the heating chamber 12 as the door 13 is operated. Direction).

  Further, in the heating chamber 12, an upper heater 17 and a lower heater 18 that are both sheathed heaters are disposed. Of these, the upper heater 17 is provided at the ceiling in the heating chamber 12, and the lower heater 18 is provided at the height of the middle part of the fish receiver 16 (slightly above the tray 14). It has become. Thus, both the upper and lower (front and back) surfaces of the heated object F can be baked by the heaters 17 and 18 without the user performing an operation of turning the heated object F upside down.

  In addition, an air inlet 19 that opens even when the door 13 is closed is provided between the lower front portion of the heating chamber 12 and the lower inner surface of the door 13. An exhaust chimney 21 communicating with the inside of the heating chamber 12 is provided at the rear portion of the back wall portion 12 a of the heating chamber 12. The rear end portion of the exhaust chimney 21 is connected to an exhaust port 22 that opens at the rear side portion of the top plate 3. A deodorizing device 26 is arranged in the exhaust chimney 21. The deodorization device 26 includes a plate-shaped deodorization catalyst 27, a catalyst heating heater 28 that heats the deodorization catalyst 27, and a plate-shaped rectifying radiation plate 29.

  In the heating chamber 12, an internal temperature sensor 23 for detecting the temperature in the heating chamber 12 is provided, and two temperatures as a tray temperature sensor for detecting the temperature of the tray 14 are provided. Sensors 24 and 25 are provided. The internal temperature sensor 23 is provided near the upper portion of the back wall portion 12 a of the heating chamber 12. The detection signal (internal temperature detection value) of the internal temperature sensor 23 is input to the control device 30 described later (see FIG. 3), and control for preventing overheating at the time of manual cooking or automatic cooking is started. It is used for the determination of the initial temperature.

  In the present embodiment, as the tray temperature sensor, an overall temperature sensor 24 for detecting the overall (average) temperature of the tray 14 and a local (in this case, the bottom center) temperature of the tray 14 are detected. A local temperature sensor 25 is provided. Among them, the whole temperature sensor 24 is attached to a lower portion (an intermediate height position between the tray 14 and the upper surface of the fish receiver 16) in the back wall portion 12 a of the heating chamber 12. Thereby, the whole temperature sensor 24 is arrange | positioned in the position suitable for detecting the whole (average) temperature of the saucer 14, without interfering with taking in / out of the saucer 14 grade | etc.,.

  In this embodiment, the local temperature sensor 25 is provided at the center of the bottom of the heating chamber 12. Thereby, the local temperature sensor 25 is arrange | positioned in the suitable position for detecting the temperature of the local (center outer bottom face) of the saucer 14, without interfering with taking in / out of the saucer 14 grade | etc.,. The detection signals of the whole temperature sensor 24 and the local temperature sensor 25 are input to a control device 30 described later (see FIG. 3) and used for control during automatic cooking.

  The internal temperature sensor 23 and the overall temperature sensor 24 are configured by incorporating a thermistor in a metal cylindrical cap-shaped temperature sensitive cylinder. The local temperature sensor 25 includes a heat sensitive plate 25a made of a metal plate, and is configured by thermally connecting a thermistor to the heat sensitive plate 25a. At this time, a slight gap (for example, 1 mm) is set between the heat sensitive plate 25a of the local temperature sensor 25 and the bottom surface of the tray 14. The heat sensitive plate 25 a may be configured to contact the outer bottom surface of the tray 14.

  As shown in FIG. 2, the operation panel 10 has four operation units arranged side by side for the left induction heating unit 4, the central heating unit, the roaster 11, and the right induction heating unit 5 in order from the left. Each operation unit is provided with a dial 31 for setting a thermal power and a time and also serving as an on / off key, a plurality of operation keys 32, an LCD panel 33 for performing necessary display, and the like.

  Among them, in the operation unit for the roaster 11, as the operation key 32, there is a water presence condition in which the user cooks (baked fish) in a state where water is accumulated in the saucer 14, and there is no water that does not accumulate water in the saucer 14 A “water present” key 32a and a “waterless” key 32b are provided for selecting one of the modes. Along with this, a “round” key 32c, a “fill / open” key 32d, and a “small fish” key 32e are provided for the user to select a menu (course) for automatic cooking.

  When the user performs heating cooking in the roaster 11, the user selects either the water present condition or the no water condition mode by operating the operation key 32 (when there is no operation, water is set). In the case of performing automatic cooking, any menu corresponding to the type (mode) of the object to be heated F (fish) is selected.

  The user turns the dial 31 of the operation unit for the roaster 11 to rotate the roast color (thermal power) at the time of cooking using the roaster 11 from, for example, the lower one to six levels 1 to 6. It can be set. In this case, level 4 is a standard firepower (initial value). In addition, when performing manual cooking, the user performs a setting operation of heating power and on / off (or cooking time).

  And in the main body case 2, the control apparatus 30 for controlling the whole is provided. As shown in FIG. 3, the control device 30 is mainly composed of a microcomputer including a CPU 34, a ROM 35, a RAM 36, and the like. The control device 30 receives detection signals from the left temperature sensor 8, right temperature sensor 9, central temperature sensor 20, internal temperature sensor 23, overall temperature sensor 24, and local temperature sensor 25, and the operation An operation signal is input from the panel 10 (the dial 31 and the operation key 32).

  The control device 30 controls the left induction heating coil 6 through the left inverter circuit 37 and the right induction heating coil 7 through the right inverter circuit 38 based on the input signals and the control program. Yes. Further, the control device 30 sends a cooling air to a substrate or the like on which an electronic component is mounted via a motor drive circuit 39 and drives and controls a cooling fan motor 40 for cleaning the inside of the heating chamber 12. It has become.

  Further, the control device 30 controls the upper heater 17 of the roaster 11 via the upper heater drive circuit 41 and controls the lower heater 18 via the lower heater drive circuit 42. The control device 30 controls the catalyst heating heater 28 of the deodorizing device 26 via the deodorizing heater driving circuit 43, controls the central heater 15 via the central heater driving circuit 44, and via the LCD driving circuit 45. The display on each LCD 33 of the operation panel 10 is controlled.

  Now, the control device 30 uses the software configuration (execution of the control program) to perform heating cooking of the article F to be heated in the roaster 11, based on the setting operation of the operation panel 10 by the user. The lower heater 18 (and the heater 28 for catalyst heating) is energized to perform cooking in accordance with the mode with or without water, the menu for automatic cooking, the set thermal power, and the like.

  At this time, in the present embodiment, the control device 30 performs the cooking (automatic cooking) in a state where the water-free condition is set, based on the detection of the whole temperature sensor 24 and the local temperature sensor 25, and the saucer 14 The upper heater 17 and the lower heater 18 are controlled so that the temperature does not exceed the fish oil ignition temperature. Therefore, the control device 30 functions as control means. In addition, although the said fish oil ignition temperature changes with the kind etc. of fish etc., it is 250-350 degreeC, and it controls in this Example so that the temperature of the saucer 14 may not exceed 210 degreeC for safety.

  More specifically, as will be described in the following description of the operation, the control device 30 stores cooking control data in advance, and the entire cooking process is divided into a plurality of steps based on the cooking data. A cooking step is set, and a target temperature is set for each cooking step (see FIGS. 4 to 7). And the control apparatus 30 controls the energization rate of each heater 17 and 18 so that the detection temperature of the whole temperature sensor 24 and / or the local temperature sensor 25 may become the target temperature. At this time, the target temperature is set to 210 ° C. or lower except for the initial cooking step 0. In addition, the target temperature includes two types of “bottom dish” relating to the lower part of the saucer 14 corresponding to the local temperature sensor 25, and “bottom part” relating to the lower part of the heating chamber 12 corresponding to the overall temperature sensor 24. Will be set.

  In this case, the control of the heaters 17 and 18 is such that, for example, the proportion of the on-time within a control cycle of 60 seconds is determined by proportional control. As a proportional control method for the heaters 17 and 18, as shown in FIG. 8A, the input ratio is 40% when the detected temperature is the target temperature, 100% when the detected temperature is −40 ° C., and the target +26. The input ratio is set so that it becomes 0% at the time of ° C. and becomes a straight line in the meantime. At this time, the temperature sensors 24 and 25 on the side detecting the temperature close to the target temperature are used.

  Also, based on the temperature in the heating chamber 12 at the start of automatic cooking (the temperature detected by the internal temperature sensor 23), it is determined whether the heating chamber 12 is at normal temperature or high temperature at the start of cooking, and normal temperature (for example, less than 60 ° C.) If it is, the load determination of the object to be heated F is performed at the initial stage of cooking. As will be described later, this load determination is performed based on comparing the degree of increase in the temperature detected by the whole temperature sensor 24 during cooking with a threshold value, and “large” (for example, 3 to 5 samurai), It is judged in two stages of “small” (1 to 2 Sanma). Therefore, the control device 30 also functions as a determination unit.

  The control (target temperature) varies depending on the load. When the inside of the heating chamber 12 is at a high temperature (for example, 60 ° C. or more) at the start of cooking, the load determination is not performed, and the target temperature is set to a value different from that at normal temperature. When the user adjusts the heating power, the target temperature of the entire cooking step is changed according to the level.

  4 to 7 show the target temperature at a standard level 4, for example, −15 ° C. for level 1, −10 ° C. for level 2 and −5 ° C. for level 3 The target temperature is corrected to + 5 ° C. for level 5 and + 10 ° C. for level 6. Further, in the water mode (FIGS. 6 and 7), instead of correcting the target temperature, the heating time may be changed (the heating time is shortened as the thermal power level is lower).

  In addition, when performing automatic cooking in the mode with water, the heaters 17 and 18 are controlled to reach the target temperature based on the temperature detected by the overall temperature sensor 24. Also at this time, when the initial temperature in the heating chamber 12 is normal temperature, a different target temperature is set according to the load determination of the article to be heated F. Further, in this case, the proportional control for the heaters 17 and 18 has different input ratios between the upper heater 17 and the lower heater 18, as shown in FIG.

  Furthermore, in the present embodiment, at the initial stage of the start of cooking (cooking step 0 described later), it is determined whether there is water in the tray 14 based on the temperature detected by the local temperature sensor 25. This determination is made by recording an increase value of the detected temperature of the local temperature sensor 25 from 3 minutes to 6 minutes from the start of heating, and the detected temperature of the local temperature sensor 25 is 100 ° C. It is determined that there is no water if any one of the above values and the increase value of + 10 ° C. every 10 seconds is continuous three times or not, and it is determined that there is water when it does not correspond to both. .

  If it is determined that there is no water in the saucer 14 even though the water present mode is set, the control device 30 stops the cooking (energization of the heaters 17 and 18) and reports an error. I do. Even when it is determined that there is water in the saucer 14 even though the waterless mode is set, the cooking is similarly stopped and an error notification is given. Note that the determination of the presence / absence of water is performed in the same manner during manual cooking in which the user manually sets the heating power and on / off (or time).

  Next, the operation of the above configuration will be described with reference to FIGS. FIGS. 4 to 7 are specific examples of the case where the “round” automatic cooking menu is selected, in order: (A) at room temperature in waterless mode, (B) at high temperature in waterless mode, (C) The relationship between the cooking step and the target temperature (in the case of thermal power level 4) at normal temperature in the water-containing mode and (D) high temperature in the water-containing mode is shown. Hereinafter, these will be described in order. It should be noted that, in the “fillet / open” and “small fish” menus, the same control as in the case of “round” is performed only with a slight difference in time and target temperature.

(A) Waterless mode (at room temperature)
FIG. 4 shows a cooking step when the automatic cooking menu of “round” is selected in the waterless mode and the temperature in the heating chamber 12 at the start of cooking is normal temperature (detected temperature is less than 60 ° C.). The relationship with the target temperature is shown. Here, it is divided into four stages of cooking step 0 to cooking step 3. In this case, the target temperature is slightly different between the case where the load is determined to be “small” and the case where the load is determined to be “large”.

  First, in the cooking step 0 (6 minutes), the upper heater 17 is turned on for 3 minutes in a state where the upper and lower heaters 17 and 18 are at a relatively high target temperature so that both the upper and lower heaters 17 and 18 are energized 100%. Turned on for 3 minutes. In this cooking step 0, the target temperature is high, but the temperature of the saucer 14 does not exceed 210 ° C. because it is at the beginning of heating. Moreover, in this cooking step 0, the load determination of the to-be-heated material F (determination of the magnitude of the amount) and the determination of the presence or absence of water in the tray 14 are performed together. Since the determination of the presence / absence of water in the tray 14 has been described above, the load determination of the heated object F will be described.

  That is, when performing load determination, the temperature detected by the whole temperature sensor 24 is recorded from 3 minutes after the start of heating, and the following four determinations are made. In this case, if the amount of the object to be heated F is small, the degree that the radiant heat of the upper heater 17 directly acts on the tray 14 increases, and the load determination is performed by utilizing the fact that the temperature rise degree of the tray 14 also increases. It is like that.

(1) Compare the time from 3 minutes from the start of heating to the temperature rise to 30 ° C. with a threshold value (for example, 260 seconds). If it is less than the threshold value, the load is “small”, and if it exceeds the threshold value, the load is “large” .
(2) Compare the time from the start of heating 3 minutes to the temperature rise of 40 ° C. with a threshold value (for example, 280 seconds). If it is less than the threshold value, the load is “small”, and if it exceeds the threshold value, the load is “large” .
(3) Compare the time from the start of heating for 3 minutes until the temperature rises to 50 ° C. with a threshold value (for example, 300 seconds). If it is less than the threshold value, the load is “small”, and if the threshold value is exceeded, the load is “large” .
(4) The load is “small” if the temperature rise from 3 minutes to 6 minutes is 70 ° C. or higher, and the load is “high” if it exceeds 70 ° C.

  Then, the one with the larger number of the four determination results is adopted, and when the number is the same, the load is determined to be “small”. FIG. 4 shows respective target temperatures when the load is determined to be “low” and when the load is determined to be “high”.

  In the next cooking step 1 (17 minutes), the lower heater 18 is turned on and the back side of the article to be heated F is heated. In this case, the target temperature is changed in six stages also in the cooking step 1 so that the heating power is medium heat, then becomes strong heat power, and finally becomes weak heat power (lower heater 18 is turned off).

  In cooking step 2 (7 minutes), the upper heater 17 is turned on and the surface side of the article to be heated F is heated. In this case, heating is performed with a strong heating power, and the heating power is set to a medium heating power for the last one minute. At that time, when it is determined that the load is “large”, the target temperature at the time of heating with a strong heating power is set higher. Thereafter, although not shown, the heaters 17 and 18 are turned off (cooking is completed) in the cooking step 3 and, for example, an automatic cleaning operation for a predetermined time is executed.

  At this time, the target temperature in cooking steps 1 and 2 is set to 210 ° C. or lower, and the energization rates of the heaters 17 and 18 are set so that the detected temperatures of the overall temperature sensor 24 and the local temperature sensor 25 become the target temperatures. Regardless of the size (amount) of the object to be heated F, the temperature of the saucer 14 does not exceed 210 ° C., and the temperature of the saucer 14 does not exceed the fish oil ignition temperature. Therefore, even if the oil discharged from the object to be heated F falls on the tray 14, there is no possibility that the oil will ignite.

(B) Waterless mode (high temperature)
FIG. 5 shows a cooking step when the automatic cooking menu of “round” is selected in the waterless mode and the temperature in the heating chamber 12 at the start of cooking is high (the detected temperature is 60 ° C. or higher). The relationship with the target temperature is shown. Here, similarly to the above (A), heat cooking is performed in four stages of cooking step 0 to cooking step 3, but unlike the above (A), the target temperature is set low in cooking step 0. At the same time, the load determination is not performed, the load is fixed to “small”, and the cooking from the cooking step 1 is performed in the same manner as in the case of the above (A). The presence / absence of water in the tray 14 is determined in the same manner.

  In this case as well, the heaters 17 and 18 are controlled so that the temperature of the saucer 14 does not exceed the fish oil ignition temperature, and even if the oil discharged from the heated object F falls on the saucer 14, There is no risk of oil igniting.

(C) Water mode (at room temperature)
FIG. 6 shows cooking steps when the automatic cooking menu of “round” is selected in the water-containing mode and the temperature in the heating chamber 12 at the start of cooking is normal temperature (detected temperature is less than 60 ° C.). The relationship with the target temperature is shown. Here, it is divided into four stages of cooking step 0 to cooking step 3. In this case, the target temperature and the heating time differ depending on whether the load is determined to be “small” or not. Further, the target temperature is only “below”, and only the entire temperature sensor 24 is used for controlling the heaters 17 and 18.

  In cooking step 0 (3 minutes), the target temperature is set to 200 ° C. and only the upper heater 17 is turned on. In the cooking step 1, both the upper heater 17 and the lower heater 18 are turned on, and both surfaces of the article to be heated F are heated simultaneously. At this time, the load determination of the object to be heated F and the presence / absence determination of water in the tray 14 are executed. The determination of the presence / absence of water is performed as described above. For the load determination of the object F to be heated, for example, the detected temperature rise value of the whole temperature sensor 24 in 6 minutes after the start of heating is set to a threshold value (for example, 103 (° C.), the load is determined to be “small” if it is greater than or equal to the threshold value, and the load is determined to be “large” if it is less than the threshold value.

  When it is determined that the load is “small”, in the cooking step 1, the target temperature is set to 185 ° C. and the heating is performed for 180 seconds, and then the target temperature is decreased to 120 ° C. and the heating is performed for 120 seconds. In the next cooking step 2, heating for 300 seconds is performed at a target temperature of 180 ° C. When it is determined that the load is “large”, in the cooking step 1, the heating is performed for 180 seconds at a target temperature of 250 ° C. In the next cooking step 2, the target temperature is set to 180 ° C. and heating is performed for 360 seconds.

  Thereafter, in cooking step 3, the heaters 17 and 18 are turned off (cooking is completed), and, for example, an automatic cleaning operation for a predetermined time is executed. In the water present mode, since water is stored in the tray 14, the temperature of the tray 14 does not exceed 100 ° C., and the temperature of the tray 14 does not originally exceed the fish oil ignition temperature.

(D) Water mode (high temperature)
FIG. 7 shows a cooking step when the automatic cooking menu of “round” is selected in the water-containing mode, and the temperature in the heating chamber 12 at the start of cooking is high (the detected temperature is 60 ° C. or higher). The relationship with the target temperature is shown. Here, similarly to the above (C), the cooking is performed in four stages of the cooking step 0 to the cooking step 3, but the load determination is not performed and the load is fixed to “small”. Heat cooking similar to the case of the load “small” is executed. Also in this case, it goes without saying that the temperature of the tray 14 does not exceed the fish oil ignition temperature.

  As described above, according to the present embodiment, the temperature of the saucer 14 is detected by the local temperature sensor 25 and the whole temperature sensor 24 even in cooking in the waterless mode in which the saucer 14 may become hot. Since the upper heater 17 and the lower heater 18 are controlled so that the temperature does not exceed the fish oil ignition temperature (210 degrees in this case), the temperature of the saucer 14 is controlled regardless of the size (amount) of the object F to be heated. Cooking can be performed while keeping the temperature below the fish oil ignition temperature. Therefore, even if the oil from the object to be heated F falls on the tray 14, there is no risk of the oil igniting, and sufficient safety can be ensured. It is a matter of course that by properly controlling the upper heater 17 and the lower heater 18, the quality of cooking is improved and the fish can be grilled deliciously.

  In particular, in this embodiment, two types of sensors, that is, the overall temperature sensor 24 and the local temperature sensor 25 are provided as sensors for detecting the temperature of the tray 14, so that control using both detected temperatures becomes possible. More appropriate and safe control can be performed. Even if one of the sensors 24 and 25 has a defect such as a detection value error, it is possible to obtain an advantage that control is possible using the other detection value. By determining the load of the article to be heated F based on the temperature detected by the overall temperature sensor 24, more precise and safer control can be performed according to the magnitude of the load.

  FIG. 9 shows another embodiment of the present invention. The difference between this embodiment and the above embodiment is that the entire temperature sensor 24 is provided as a saucer temperature sensor, and the bottom portion of the heating chamber 12 corresponds to the two front and rear portions of the lower portion (outer bottom surface) of the saucer 14, In this case, two local temperature sensors 51 and 52 are provided. In this case, for control, it is possible to obtain more stable temperature data by using the average value of the detected temperatures of the two local temperature sensors 51 and 52 or by using the lower temperature data. . Although not shown, it is possible to provide three or more local temperature sensors.

  In each of the above embodiments, the heat sensitive plate of the local temperature sensor is provided slightly apart from the outer bottom surface of the tray. However, the heat sensitive plate may be brought into contact with the outer bottom surface of the tray. Of course, when the heat sensitive plate of the sensor is brought into contact with the receiving tray, the target temperature also differs. In the above embodiment, the heater control is performed by using both the overall temperature sensor and the local temperature sensor in the waterless mode at normal temperature. However, the detection temperature of the local temperature sensor is prioritized and the local temperature sensor is prioritized. You may comprise so that it may control only by the detection temperature of a temperature sensor.

  In addition, the present invention is not limited to the above-described embodiments. For example, specific numerical values such as the target temperature, cooking time, and control method described above are merely examples, and various changes can be made. Of course there are also. The present invention is not limited to a roaster incorporated in an induction heating cooker, and can be implemented with appropriate modifications within a range that does not depart from the gist, such as being applicable to all heating cookers having a fish roasting function such as a single roaster. It is.

1 shows an embodiment of the present invention, and is a longitudinal side view of an induction heating cooker. Longitudinal front view of induction heating cooker with part cut away Block diagram schematically showing the overall electrical configuration centering on the control device The figure which shows the relationship between the cooking step and target temperature at the time of automatic cooking of the "round body" in waterless mode (at room temperature) The figure which shows the relationship between the cooking step and target temperature at the time of automatic cooking of the "round body" in waterless mode (at the time of high temperature) The figure which shows the relationship between the cooking step and target temperature at the time of automatic cooking of "the round body" in the mode with water (at room temperature) The figure which shows the relationship between the cooking step and target temperature at the time of automatic cooking of the "round body" in water mode (high temperature) The figure for demonstrating the method of the proportional control of an up-and-down heater in water-free mode (a) and water-containing mode (b) FIG. 1 equivalent view showing another embodiment of the present invention.

Explanation of symbols

  In the drawings, 1 is an induction heating cooker, 2 is a main body case, 10 is an operation panel, 11 is a roaster (heating cooker), 12 is a heating chamber, 13 is a door, 14 is a saucer, 16 is a fish receiver, and 17 is an upper. Heater, 18 is a lower heater, 23 is an internal temperature sensor, 24 is an overall temperature sensor (a saucer temperature sensor), 25, 51 and 52 are local temperature sensors (a saucer temperature sensor), 30 is a control device (a control means, a judgment means) ), F represents an object to be heated.

Claims (6)

A heating chamber;
A saucer that is placed in the lower part of the heating chamber and can store water;
A fish receiver that is positioned above the tray and supports the object to be heated;
An upper heater for heating the object to be heated from above;
A lower heater for heating the object to be heated from below;
A saucer temperature sensor for detecting the temperature of the saucer;
Based on detection of the saucer temperature sensor, the upper heater and the lower heater are controlled so that the temperature of the saucer does not exceed the fish oil ignition temperature when performing cooking under water-free conditions where water is not accumulated in the saucer. A heating cooker comprising control means for controlling.   2. The cooking device according to claim 1, wherein the saucer temperature sensor includes a local temperature sensor that detects a local temperature of the saucer, and an overall temperature sensor that detects the overall temperature of the saucer. .   The cooking device according to claim 2, wherein the local temperature sensor is disposed at a lower portion of the tray, and the entire temperature sensor is disposed at an intermediate height position between the tray and the fish tray.   The cooking device according to claim 3, wherein a plurality of local temperature sensors are provided.   The cooking device according to any one of claims 2 to 4, wherein the control means controls the heat generation amounts of the upper heater and the lower heater by giving priority to the temperature detected by the local temperature sensor.   The cooking device according to any one of claims 2 to 5, further comprising a determination unit that determines the amount of the object to be heated based on the degree of variation in the temperature detected by the overall temperature sensor.

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