JP2010170784A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker capable of detecting the accurate temperature of a heated object even if the amount of infrared rays detected by an infrared sensor varies due to noise or if the heated object with the curved-up bottom is used. <P>SOLUTION: The heating cooker includes first and second thermistors 4a, 4b detecting the temperature of the heated object 21 induction-heated by a heating coil 3, in different positions through a top plate 2; the infrared sensor 6 detecting the amount of infrared rays radiated from the heated object 21 induction-heated by the heating coil 3; and a control part 12 setting the emissivity of the heated object 21 from the higher temperature of the detected temperatures of the first and second thermistors 4a, 4b and the amount of infrared rays detected by the infrared sensor 6, and computing the temperature of the heated object 21 from the emissivity and the amount of infrared rays detected by the infrared sensor 6. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a cooking device that detects the temperature of an object to be heated from, for example, an infrared sensor and a plurality of thermistors.

  A conventional cooking device detects the temperature of the back of the top plate with a thermistor, detects the amount of infrared radiation emitted from the object to be heated with an infrared sensor, and radiates from the heated object with this infrared amount and the temperature of the back of the top plate. Infrared emissivity is estimated, and the temperature of the object to be heated is calculated from the emissivity and the amount of infrared detected by the infrared sensor (see, for example, Patent Document 1).

JP 2002-299029 (page 4-5, FIG. 2 to FIG. 4)

  In the above-mentioned conventional cooking device, the amount of infrared rays detected by the infrared sensor may change due to noise. When such a phenomenon occurs, the emissivity is not estimated accurately, and this is the reason. It may become impossible to detect the temperature of the object to be heated. Also, some heated objects have warped bottoms. When cooking with such heated objects, the temperature detected by the thermistor is not accurate, and this is the reason for estimating accurate emissivity. It may not be possible.

  The present invention has been made to solve the above-described problems, and uses an object to be heated whose bottom is warped upward even when the amount of infrared detected by the infrared sensor changes due to noise. It is another object of the present invention to provide a cooking device that can accurately detect the temperature of an object to be heated and that can be cooked safely and without unevenness.

  The cooking device according to the present invention is stored in the cooking device body, a top plate provided in the upper part of the cooking device body, a heating coil housed in the cooking device body so as to face the back surface of the top plate, and the cooking device body. A plurality of temperature sensors for detecting the temperature of the object to be heated induction-heated by the heating coil at different positions, an infrared sensor for detecting the amount of infrared rays emitted from the object to be heated induction-heated by the heating coil, and a plurality of temperatures The emissivity of the object to be heated is set from the higher temperature detected by the sensor and the amount of infrared light detected by the infrared sensor, and the temperature of the object to be heated is determined from the emissivity and the amount of infrared light detected by the infrared sensor. And a control unit for calculating.

  In the present invention, the emissivity of the object to be heated is set from the higher temperature detected by the plurality of temperature sensors detected at different positions and the amount of infrared detected by the infrared sensor, and the emissivity and the infrared sensor are set. Because the temperature of the object to be heated is calculated from the amount of infrared rays detected by the above, even the object to be heated whose bottom is warped upward can be detected accurately, and cooking without unevenness is performed. Can do.

It is a block block diagram of the heating cooker which concerns on Embodiment 1 of this invention. It is a flowchart which shows the detection temperature process of the to-be-heated object in the control part of the heating cooker which concerns on Embodiment 1. FIG. It is a flowchart which shows the detection temperature process of the to-be-heated object in the control part of the heating cooker which concerns on Embodiment 2. FIG. It is a flowchart which shows the valid / invalid determination process of the infrared sensor in the control part of the heating cooker which concerns on Embodiment 3. FIG. It is a flowchart which shows the process with respect to to-be-heated parts other than the specification in the control part of the heating cooker which concerns on Embodiment 4. FIG. It is a flowchart which shows the detection process of the contamination detection / overflow of the to-be-heated material in the control part of the heating cooker which concerns on Embodiment 5. FIG.

Embodiment 1 FIG.
FIG. 1 is a block configuration diagram of a cooking device according to Embodiment 1 of the present invention.
In FIG. 1, a top plate 2 made of heat-resistant tempered glass is attached to the upper part of the cooker body 1. Further, a ring-shaped heating coil 3 is disposed in the cooking device main body 1 so as to face the back surface of the top plate 2. First and second thermistors 4a and 4b, which are first and second temperature sensors (a plurality of temperature sensors), are arranged in the vicinity of the heating coil 3 and in contact with different positions on the back surface of the top plate 2. Yes. The first thermistor 4 a is disposed on the central axis of the heating coil 3, and the second thermistor 4 b is disposed in the vicinity of the inside of the heating coil 3, and detects the temperature of the object to be heated 21 via the top plate 2. To do. A third thermistor 5 is disposed on the outer peripheral surface of the heating coil 3. The third thermistor 5 detects the temperature of the heating coil 3 that generates heat when energized. The infrared sensor 6 provided in the cooker main body 1 is installed so as to face the bottom side surface of the object to be heated 21 placed on the top plate 2, receives the infrared light from the object to be heated 21, and receives the light. A signal is output based on the amount (infrared amount).

  The first voltage conversion unit 7a converts the voltage into a voltage based on the temperature (resistance) change of the first thermistor 4a and outputs the voltage to the control unit 12 described later. The second voltage converter 7b converts the voltage into a voltage based on the temperature (resistance) change of the second thermistor 4b, and outputs it to the controller 12 in the same manner as described above. The third voltage converter 8 converts the voltage into a voltage based on the temperature change of the third thermistor 5 and outputs it to the controller 12 in the same manner as described above. The signal amplification unit 9 amplifies the signal from the infrared sensor 6 and outputs the amplified signal to the control unit 12. The operation unit 10 is disposed on the front end side of the cooker body 1, for example, and has various switches for selecting the heating power setting of the heating coil 3, cooking such as fried food, and kettle. The display unit 11 is arranged on the front end side of the cooker body 1 similarly to the operation unit 10 and includes a liquid crystal display that displays a heating operation, a heating temperature, and the like. In addition, the cooker body 1 is provided with a buzzer connected to the controller 12 (not shown).

  The above-described control unit 12 controls the inverter 13 so that the heating power set by the operation unit 10 is output from the heating coil 3, and when fried food cooking is selected, the preset cooking temperature is not exceeded. The inverter 13 is controlled. Further, the control unit 12 will be described in detail in the description of the operation, but the detected temperatures of the first and second thermistors 4a and 4b detected from the output voltages of the first and second voltage conversion units 7a and 7b. The emissivity of the object to be heated 21 is set based on the higher temperature and the amount of infrared rays of the infrared sensor 6 detected from the output signal of the signal amplifier 9. Then, the temperature of the object to be heated 21 is calculated from the emissivity and the amount of infrared rays of the infrared sensor 6. Further, the control unit 12 monitors whether the temperature of the heating coil 3 is abnormal from the temperature detected by the third thermistor 5, and if the temperature detected by the third thermistor 5 reaches the abnormal temperature, the control unit 12 passes through the inverter 13. Thus, the energization of the heating coil 3 is controlled.

  The temperature with respect to the output voltage of the first and second voltage converters 7a and 7b is determined from a preset voltage / temperature data table, and the amount of infrared rays with respect to the output signal of the signal amplifying unit 9 is determined by the preset signal / It is determined from the infrared amount data table. The emissivity is selected from an emissivity data table associated with the temperature and the amount of infrared rays in advance. The emissivity obtained from the temperature and the amount of infrared rays is data for keeping the temperature of the article 21 to be heated, and is data for comparison with the cooking temperature set for fried food cooking. Calculation of the temperature of the article to be heated 21 is repeatedly performed at a predetermined cycle.

Next, in the heating cooker configured as described above, detection temperature processing of an object to be heated in the control unit will be described based on the flowchart shown in FIG.
When heating power or cooking is selected by the operation unit 10, the control unit 12 controls the inverter 13 so that a low heating power is output from the heating coil 3 before starting heating, and the top plate is determined from the current flowing through the heating coil 3. It is determined whether or not the object to be heated 21 is placed on 2 (S1). If it is determined from the detected current that there is no object to be heated 21 on the top plate 2, the temperature detected by the first and second thermistors 4a and 4b and the amount of infrared detected by the infrared sensor 6 are initialized (S12). The heating start by selection of the operation unit 10 is stopped and the operation is ended. At this time, the display unit 11 displays that the object to be heated 21 is not placed on the top plate 2 and notifies the user with a buzzer.

  Moreover, when it determines with the control part 12 having the to-be-heated object 21 on the top plate 2 from detection electric current, a heating start is performed and it detects from the output voltage of the 1st and 2nd voltage conversion parts 7a and 7b. The detected temperatures of the first and second thermistors 4a and 4b are taken in (S2). Then, the higher one of the detected temperatures of the first and second thermistors 4a and 4b is selected (S3). This is to avoid the temperature detected by the first thermistor 4 from being inaccurate when the bottom of the object to be heated 21 on the top 2 is warped upward. That is, the thermistor (for example, the first thermistor 4a) disposed below the warped position has a gap (air layer) between the bottom surface of the article to be heated 21 and the top plate 2, and thus the detected temperature Becomes lower than the temperature of the bottom surface of the article 21 to be heated. On the other hand, in the case of a thermistor disposed below the position at which the bottom of the object to be heated 21 contacts the top plate 2 (for example, the second thermistor 4b disposed at a position different from the first thermistor 4a) There is no gap (air layer) between the bottom surface of the object 21 and the top plate 2, and the detected temperature of the second thermistor 4b is higher than the detected temperature of the first thermistor 4a. Therefore, the temperature of the object to be heated can be accurately detected by selecting the higher detection temperature.

  Next, it is determined whether or not the emissivity of the object to be heated 21 is determined (S4), and when the emissivity is determined, the process proceeds to S9. On the other hand, if the emissivity is not fixed, it is determined whether or not the change amount of the detected temperature of the captured heated object 21 exceeds a predetermined value A (S5). When the change amount of the detected temperature exceeds the predetermined value A, the temperature detected by the first and second thermistors 4a and 4b and the infrared amount detected by the infrared sensor 6 are initialized (S11). On the other hand, when the change amount of the detected temperature is equal to or less than the predetermined value A, the infrared amount of the infrared sensor 6 detected from the output signal of the signal amplification unit 9 is captured (S6), and the change amount of the captured infrared amount is the predetermined value It is determined whether or not B is exceeded (S7). When the change amount of the infrared ray amount exceeds the predetermined value B, the process proceeds to S11 as described above, and the temperature detected by the first and second thermistors 4a and 4b and the infrared ray amount detected by the infrared sensor 6 are initialized. Turn into.

  Further, when the change amount of the infrared ray amount is equal to or less than the predetermined value B, the emissivity of the heated object 21 is set from the higher temperature of the detected temperatures of the heated object 21 and the infrared ray amount of the infrared sensor 6 (S8). ). Then, the infrared amount of the infrared sensor 6 detected from the output signal of the signal amplifying unit 9 is captured (S9), and the temperature of the heated object 21 detected by the infrared sensor 6 is calculated from the infrared amount and the above-described emissivity ( S10), the series of operations described above is terminated.

  And the control part 12 compares the temperature of the to-be-heated material 21 obtained from the amount of infrared rays, and the emissivity with cooking temperature. When the temperature of the heated object 21 is higher than the cooking temperature, the heating power of the heating coil 3 is lowered via the inverter 13 so that the temperature of the heated object 21 does not exceed the cooking temperature. Further, when the temperature of the heated object 21 is lower than the cooking temperature, the heating power of the heating coil 3 is increased via the inverter 13 so that the temperature of the heated object 21 reaches the cooking temperature.

  As described above, according to the first embodiment, the higher one of the detected temperatures of the first and second thermistors 4a and 4b detected from the output voltages of the first and second voltage converters 7a and 7b. The emissivity of the object to be heated 21 is set from the amount of infrared rays of the infrared sensor 6 detected from the output signal of the signal amplifying unit 9, and the temperature of the object to be heated 21 detected by the infrared sensor 6 is determined from the emissivity and the amount of infrared rays. Since the calculation is performed, the accurate temperature can be detected even when the bottom 21 is warped upward, and cooking without unevenness can be performed.

Embodiment 2. FIG.
In the first embodiment described above, when setting the emissivity of the object to be heated 21, the higher one of the detected temperatures of the first and second thermistors 4a and 4b is selected. In the second embodiment, in addition to this, energization of the heating coil is temporarily stopped when the amount of infrared rays detected by the infrared sensor is taken.

  Since the block configuration of the heating cooker according to the second embodiment is the same as that of the first embodiment described with reference to FIG. 1, the flowchart shown in FIG. Based on The flowchart of FIG. 3 is the same as the flowchart of FIG. 2 except that S26 to S28 are different from the flowchart of FIG. Therefore, in the present embodiment, only different operations of S26 to S28 will be described.

  When it is determined in S25 that the change amount of the higher one of the detected temperatures of the first and second thermistors 4a and 4b is equal to or less than the predetermined value A, the control unit 12 stops the control of the inverter 13 and the heating coil 3 is stopped (S26). Then, the infrared amount of the infrared sensor 6 detected from the output signal of the signal amplifying unit 9 is taken in (S27), and for example, it is determined whether 1 second has elapsed (S28). When 1 second has not elapsed since the energization of the heating coil 3 was stopped, the operations of S26 and S27 are repeated, and when 1 second has elapsed, the energization of the heating coil 3 is resumed and the process proceeds to S29. It is determined whether or not the amount of change exceeds the predetermined value B (S29).

  As described above, according to the second embodiment, when the amount of infrared rays detected by the infrared sensor 6 is taken in, the energization of the heating coil 3 is temporarily stopped. Therefore, the emissivity of the heated object 21 can be set more accurately, and the temperature of the heated object 21 detected by the infrared sensor 6 can be obtained with high accuracy.

Embodiment 3 FIG.
In the third embodiment, it is determined whether detection by an infrared sensor is valid or invalid when an object to be heated is induction-heated by a heating coil.
Since the block configuration of the heating cooker according to the third embodiment is the same as that of the first embodiment described with reference to FIG. 1, FIG. 4 illustrates the validity / invalidity determination process of the infrared sensor in the control unit with reference to FIG. 1. It demonstrates based on the flowchart to show. This determination process is repeatedly performed at the same period as the process of the first embodiment or at a period longer than that period.

  When the control unit 12 enters the valid / invalid determination process of the infrared sensor 6, as described in the first embodiment, the control unit 12 determines whether the object to be heated 21 is placed on the top plate 2 from the detected current. (S41). When it is determined from the detected current that there is no object to be heated 21 on the top plate 2, the process proceeds to S51, and when it is determined that there is an object to be heated 21, heating is started, and the first and second voltages The detected temperatures of the first and second thermistors 4a and 4b detected from the output voltages of the converters 7a and 7b are taken in (S42). Then, the higher one of the detected temperatures of the first and second thermistors 4a and 4b is selected (S43). Next, the infrared amount of the infrared sensor 6 detected from the output signal of the signal amplifying unit 9 is captured (S44), and the temperature of the heated object 21 detected by the infrared sensor 6 is calculated from the determined emissivity and the infrared amount (S44). S45).

  Then, the control unit 12 determines whether or not the difference between the higher one of the detected temperatures of the two thermistors 4a and 4b and the temperature detected by the infrared sensor 6 is higher than a predetermined value C (S46). When the temperature difference is equal to or smaller than the predetermined value C, the process proceeds to S51. When the temperature difference is higher than the predetermined value C, the counter is incremented to determine whether or not it is equal to or longer than the predetermined time n (S47). When the counter value is less than the predetermined time n, the process proceeds to S49, and when the counter value is the predetermined time n or more, that is, when the temperature difference exceeds the predetermined value C continues for the predetermined time n or longer, the infrared sensor 6 It is determined that the detection is affected by noise, and the detection of the infrared sensor 6 is invalidated (S48). In S49, it is determined whether or not the detection invalidity of the infrared sensor 6 is canceled.

  When the detection invalidity of the infrared sensor 6 is not canceled, the control unit 12 enables the detection of the first and second thermistors 4a and 4b (S50). In this case, as described above, the higher detected temperature is taken in as the temperature of the object 21 to be heated. On the other hand, when the detection invalidity of the infrared sensor 6 is canceled, the detection of the infrared sensor 6 is validated (S52). In this case, the temperature of the object to be heated 21 is calculated from the amount of infrared rays detected by the infrared sensor 6 and the determined emissivity.

  As described above, according to the third embodiment, the state in which the difference between the higher temperature detected by the two thermistors 4a and 4b and the temperature detected by the infrared sensor 6 exceeds the predetermined value C is a predetermined time. Since the detection of the infrared sensor 6 is disabled and only the detection of the first and second thermistors 4a and 4b is enabled when n or more are continued, the infrared sensor 6 erroneously detected by noise is used. This makes it possible to perform cooking with high safety and no unevenness.

Embodiment 4 FIG.
The fourth embodiment is processing when a heated object other than the specification is used. Since the block configuration of the heating cooker according to the fourth embodiment is the same as that of the first embodiment described with reference to FIG. 1, FIG. 5 illustrates a process for the heated portion other than the specification in the control unit with reference to FIG. 1. This will be described based on a flowchart.

  When the controller 12 determines that the object to be heated 21 is present on the top 2 from the current passed through the heating coil 3 before the start of heating (S61), the controller 12 determines whether the cooking menu is fried food cooking (specific cooking). Determine (S62). This determination is performed based on an operation signal from the operation unit 10. In S62, when it is determined that the deep-fried food is cooked, the infrared ray amount (room temperature) of the infrared sensor 6 detected from the output signal of the signal amplifier 9 is taken in and the emissivity of the article to be heated 21 is set (S63). Next, the reflectance of the object to be heated 21 is calculated based on the emissivity (S64). The reflectance is obtained by subtracting the emissivity from this value, assuming that the black body is “1”.

  And the control part 12 determines whether the calculated reflectance exists in the tolerance | permissible_range of the reflectance of the to-be-heated object (frying pan) for fried foods set beforehand (S65). When it is within the allowable range, the heating start of the deep-fried food cooking is executed, and the detection temperature processing of the heated object 21 placed on the top 2 is started (S71). This detected temperature process is entered from S2 in FIG. 2, and from S22 in FIG. Further, when it is determined that the calculated reflectance is not within the allowable range, the heating start of fried food cooking is stopped, and an instruction to replace the heated portion 21 on the top plate 2 is displayed on the display unit 11, and use is prohibited. (S66). When it is determined that the calculated reflectance is not within the allowable range, the start of heating of the deep-fried food cooking is stopped and the use of the heated portion 21 is prohibited without prompting the display unit 11 to prohibit the use. good.

  Moreover, when it determines with the control part 12 not being deep-fried food cooking in S62, as above-mentioned, the infrared rays amount (room temperature) of the infrared sensor 6 detected from the output signal of the signal amplification part 9 is taken in, and the to-be-heated object 21 Is set (S67), and the reflectance of the object to be heated 21 is calculated based on the emissivity (S68). And it is determined whether the to-be-heated object 21 which has the calculated reflectance exists in a data table (S69). If it is on the data table, heating is started and the temperature detection process for the object to be heated 21 placed on the top 2 is started (S71).

  Further, when there is no object to be heated having the calculated reflectance in the data table, the control unit 12 calculates a correction value for correcting the emissivity from the reflectance (S70). And a heating start is performed and it enters into the detection temperature process of the to-be-heated material 21 (S71). When this detection temperature processing is entered, the emissivity of the object to be heated 21 is set from the higher temperature detected by the two thermistors 4a and 4b and the amount of infrared rays detected by the infrared sensor 6, and the emissivity thereof. Is corrected with the correction value.

  As described above, according to the fourth embodiment, the reflectance of the object to be heated 21 on the top plate 2 is detected via the infrared sensor 6 and determined from the reflectance as the object to be heated 21 for fried foods other than the specification. Since the start of heating is stopped and the use of the heated portion 21 is urged, the safety is improved. Further, when it is determined from the reflectance that the object to be heated 21 is other than the specification, a correction value for correcting the emissivity is obtained from the reflectance, so that the temperature of the object to be heated 21 detected by the infrared sensor 6 is accurately determined. Can get well.

Embodiment 5 FIG.
In the fifth embodiment, when the object to be heated is induction-heated by the heating coil and the detection by the infrared sensor is invalidated, the invalidation timing is within a predetermined time from the start of heating. When the difference between the higher one of the detected temperatures of the two thermistors and the temperature detected by the infrared sensor exceeds a predetermined value D, it is determined that there is an overflow from the heated object. It is what.

  Since the block configuration of the heating cooker according to the fifth embodiment is the same as that of the first embodiment described with reference to FIG. 1, with reference to FIG. This will be described based on the flowchart shown in FIG. The flowchart of FIG. 6 is the same as the flowchart of FIG. 4 except that S89 to S92 are different from the flowchart of FIG. Therefore, in the present embodiment, only different operations of S89 to S92 will be described. Further, the above-described determination process is repeatedly performed at the same cycle as the process of the third embodiment.

  When the detection by the infrared sensor 6 is set to be invalid (S88), the control unit 12 determines whether the timing when the detection is invalid is within a predetermined time from the start of heating (S89). If it is within the predetermined time, it is determined that the bottom side surface of the object to be heated 21 facing the infrared sensor 6 is dirty, and a message to that effect is displayed on the display unit 11 and a buzzer is notified. In this case, S94 is selected in S93 to enable detection of the first and second thermistors 4a and 4b (S94).

  When the timing at which the detection by the infrared sensor 6 is invalid is not within a predetermined time from the start of heating, the control unit 12 determines the higher one of the detected temperatures of the two thermistors 4 a and 4 b and the infrared sensor 6. It is determined whether or not the difference from the detected temperature exceeds a predetermined value D (D> C) (S91). When the temperature difference is less than or equal to the predetermined value D, the process proceeds to S93, and when the temperature difference exceeds the predetermined value D, it is determined that there is an overflow from the heated object 21 and a buzzer notifies that effect (S92). ). In this case as well, in the same manner as described above, S94 is selected in S93, and the detection by the first and second thermistors 4, 5 is validated (S94).

  As described above, according to the fifth embodiment, when the detection by the infrared sensor 6 is invalidated when the object to be heated 21 is induction-heated by the heating coil 3, the invalid timing is predetermined from the start of heating. When it is within the time, it is determined that the heated object 21 is dirty, and the fact is notified through the display unit 11 and the buzzer, so that it is possible to prompt the cleaning of the heated object 21, Detection by the infrared sensor 6 can be kept normal, and cooking without unevenness is possible.

  When the difference between the higher temperature detected by the two thermistors 4a and 4b and the temperature detected by the infrared sensor 6 exceeds a predetermined value D, it is determined that there is an overflow from the article 21 to be heated. Since the buzzer notifies that effect, it is possible to prevent the heated object 21 from being blown due to overflowing, and the safety is further improved.

  In the first to fifth embodiments, the first thermistor 4a is arranged on the back surface of the top plate 2 and on the central axis of the heating coil 3. However, like the second thermistor 4b, the first thermistor 4a is horizontally oriented from the central axis. You may arrange | position in the position which removed. Since the magnetic flux concentrates on the central axis of the heating coil 3, ferrite may be disposed, and the first thermistor 4a can be disposed avoiding the ferrite. In addition, the second thermistor 4b is arranged in the vicinity of the inside of the heating coil 3, but instead, the second thermistor 4b is arranged in the vicinity of the outside of the heating coil 3 to The temperature may be detected. Even when the outer diameter of the bottom surface of the heated object 21 is larger than the outer diameter of the heating coil 3, the temperature of the heated object 21 can be accurately detected. In addition, although the two thermistors 4a and 4b are used, the present invention is not limited to this, and the temperature of the object to be heated 21 may be detected by three or more thermistors. In this case, each thermistor is desirably arranged on the back surface of the top plate 2 and at different positions in the radial direction and the circumferential direction with respect to the central axis of the heating coil 3. Whether the outer diameter of the bottom surface of the heated object 21 is larger or smaller than the outer diameter of the heating coil 3, the temperature of the heated object 21 can be accurately detected. Further, even when the placement position of the object to be heated 21 on the top plate 2 deviates from a predetermined position, the temperature of the object to be heated 21 can be detected with high accuracy.

  In addition, it has been described that the infrared sensor 6 is disposed so as to face the bottom side surface of the article 21 to be heated placed on the top plate 2, but the infrared sensor 6 is disposed at substantially the center of the heating coil 3 of the top plate 2. You may install so that it may oppose the back surface of.

DESCRIPTION OF SYMBOLS 1 Cooker main body, 2 Top plate, 3 Heating coil, 4a 1st thermistor, 4b 2nd thermistor, 5 3rd thermistor, 6 Infrared sensor, 7a 1st voltage converter,
7b 2nd voltage conversion part, 8 3rd voltage conversion part, 9 signal amplification part, 10 operation part,
11 Display unit, 12 Control unit, 13 Inverter.

Claims (9)

A top plate provided at the top of the cooker body,
A heating coil housed in the cooker body so as to face the back surface of the top plate,
A plurality of temperature sensors that detect the temperature of an object to be heated housed in a cooker body and heated by induction with the heating coil at different positions;
An infrared sensor for detecting the amount of infrared radiation emitted from the object to be heated that has been induction-heated by the heating coil;
The emissivity of the object to be heated is set from the higher temperature detected by the temperature sensors and the infrared amount detected by the infrared sensor, and the emissivity and the infrared amount detected by the infrared sensor And a control unit for calculating the temperature of the object to be heated.   The cooking device according to claim 1, wherein the controller temporarily stops energization of the heating coil when taking in the amount of infrared rays detected by the infrared sensor.   The control unit, when the difference between the temperature detected from the temperature detected by the plurality of temperature sensors and the temperature calculated from the infrared amount and the emissivity detected by the infrared sensor exceeds a predetermined value The cooking device according to claim 1 or 2, wherein detection by the infrared sensor is invalidated.   The controller detects the emissivity of the object to be heated on the top plate by taking the amount of infrared rays from the infrared sensor before starting the heating, and determines the reflectance of the object to be heated based on the emissivity. Calculate and determine whether the reflectance exists on a preset data table, and when the reflectance does not exist, calculate a correction value for correcting the emissivity of the object to be heated from the reflectance. The cooking device according to claim 1, wherein the cooking device is a cooking device.   When detecting the specific cooking from the operation of the operation unit, the control unit detects the emissivity of the object to be heated on the top plate by taking in the amount of infrared rays from the infrared sensor before starting the heating, and the radiation The reflectance of the object to be heated is calculated based on the rate, it is determined whether the reflectance is within the allowable range of the reflectance set for the object to be heated for specific cooking, and the calculated reflectance is The heating cooker according to any one of claims 1 to 4, wherein the heating start is stopped when the temperature is not within the allowable range.   6. The heating according to claim 5, wherein the control unit stops heating when the calculated reflectance is not within the allowable range, and informs the use prohibition of the object to be heated on the top plate. Cooking device.   The cooker according to any one of claims 3 to 6, wherein the control unit notifies that the object to be heated is dirty when it is determined that the detection by the infrared sensor is invalid within a predetermined time from the start of heating. .   The control unit, when the difference between the temperature detected from the temperature detected by the plurality of temperature sensors and the temperature calculated from the infrared amount and the emissivity detected by the infrared sensor exceeds a predetermined value The heating cooker according to any one of claims 3 to 7, wherein it is determined that there is an overflow from an object to be heated and that effect is reported.   The cooking device according to any one of claims 1 to 8, wherein the plurality of temperature sensors are disposed in the vicinity of the heating coil and in contact with the back surface of the top plate.

Images