JP2010276255A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a cooker satisfactory in making a fine dish by preventing overcooking, and to shorten a preheating time in the cooker. <P>SOLUTION: Heater radiation heat is controlled by directly detecting and controlling temperatures of an upper heater 2 and a lower heater 3, high cooking performance can be stably exerted by increasing a power distribution ratio of the heaters and improving an effect by the radiation heat by ventilating the inside of a heating chamber 1 by an air blower 13, and the cooker of a short preheating time is provided by stopping the air blower 13 during the preheating. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a cooking device provided with a heater.

  Conventionally, this type of cooking device has generally been provided with a heater in the heating chamber, an object to be heated is placed in the heating chamber, and the heater is controlled by a temperature controller so that the temperature in the heating chamber is constant. It was heated (see, for example, Patent Document 1).

JP 2008-14619 A

  The completion of the object to be heated, such as the degree of baking, and the cooking time are substantially determined by the temperature in the heating chamber and the radiant heat from the heater. The optimum temperature in the heating chamber is determined by the type of the object to be heated. Depending on the type of food to be heated, there are things that you want to avoid from scorching too early, and things that you want to heat quickly so that you do not miss the inside taste by quickly scoring the surface like cooking meat. is there.

  In order to heat up so as to quickly burn, it is necessary to heat with strong radiant heat at the beginning of heating, and to enable cooking with good workmanship, the radiant heat at the initial stage of heating must be controlled.

  In order to shorten the cooking time, it is effective to increase the radiant heat from the heater. It is well known that radiant heat is proportional to the fourth power of the absolute temperature of the heater surface. Therefore, in order to increase the radiant heat, it is effective to maintain the heater at a high temperature by energizing the heater more continuously, that is, by increasing the energization rate of the heater.

  However, in the conventional configuration, since the heater is controlled by the temperature controller so that the temperature in the heating chamber becomes constant, the radiant heat cannot be controlled. Therefore, there was a problem that it was not satisfactory for cooking with delicious burnt eyes.

  Further, when the internal temperature rises, the heater is controlled and the energization amount is lowered. Generally, the heater in the case where the temperature in the heating chamber is maintained at, for example, 280 ° C. has a low energization rate of 25 to 30%, although it varies depending on the type of the cooking device, the temperature in the heating chamber, and the like.

  Thereby, since the temperature of a heater falls, the radiant heat from a heater falls and cooking performance falls, ie, cooking time is extended. Therefore, it has the subject that it operate | moves in a state with a comparatively low radiant heat, and cooking time cannot be shortened.

  And, as a method for controlling the heater energization rate when the internal temperature is kept at 280 ° C., for example, on / off control taking a differential of 20 deg at the top and bottom, ie, when the internal temperature exceeds 300 ° C., the power to the heater is shut off, If a control method such as power supply is used if the temperature is lower than 260 ° C., when the cooking starts when the inside temperature is around 260 ° C., the heater temperature is considerably lowered and the radiant heat is reduced.

  On the other hand, when cooking is started at around 300 ° C. when the heater power is turned off, the heater temperature is at the highest level, and the radiant heat becomes large, which tends to cause scorching.

  Depending on the conditions of the cooking device, in the case of a differential of this level, the power supply and power supply to the heater are repeated at intervals of several tens of seconds to 2 to 3 minutes. There was also a problem that the cooking performance was not stable depending on the timing of starting cooking.

  The present invention solves the above-described conventional problems, and an object of the present invention is to provide a heating cooker with greatly improved cooking performance.

  In order to solve the above-mentioned conventional problems, a heating cooker according to the present invention includes a heater temperature detecting means for detecting a temperature of a heater for heating and cooking food in a heating chamber, and a chamber temperature for detecting the temperature in the heating chamber. It has a detection means, a ventilation means for ventilating the air in the heating chamber, and a control means for controlling the heating amount of the heater and the ventilation means, and the heating chamber is heated to a predetermined temperature before the food is added. During the preheating, control to stop the ventilation means is performed.

  Accordingly, heat dissipation and temperature drop from the heating chamber can be prevented by stopping ventilation during preheating, and the heating chamber can be effectively heated by heating with the heater, so that preheating can be performed for a short time with a shortened preheating time.

  In the heating cooker of the present invention, during the preheating in which the heating chamber is heated to a predetermined temperature before cooking the food in the heating chamber, the control means stops the ventilation means, so that Since heat dissipation and temperature reduction can be prevented and the heating chamber can be effectively heated by heating, preheating can be completed in a short time, and the entire cooking time can be shortened.

  And at the time of cooking after preheating, since the temperature of a heater is directly detected and the temperature of a heater can be directly controlled and the radiant heat from a heater can be controlled, the high cooking performance can be exhibited stably.

  Moreover, since the energization rate of a heater can be made high and the effect by radiant heat can be made high, cooking time can also be shortened.

  Furthermore, since the heater temperature can be directly controlled to prevent the heater temperature from rising excessively, deterioration of the heater can be prevented.

Side surface sectional drawing of the heating cooker of Embodiment 1 of this invention The flowchart which shows operation | movement of the user and the control means 10 when driving the heating cooker of Embodiment 1 of this invention. The flowchart which shows operation | movement of the control means 10 when driving the heating cooker of Embodiment 1 of this invention. Heater input time chart for explaining energization rate adjustment control according to Embodiment 1 of the present invention Another flowchart which shows operation | movement of the control means 10 when driving the heating cooker of Embodiment 1 of this invention. Side surface sectional drawing of the heating cooker of Embodiment 2 of this invention The flowchart which shows operation | movement of the control means 10 when driving the heating cooker of Embodiment 2 of this invention. Heater input time chart for explaining energization rate control according to Embodiment 2 of the present invention

  1st invention, the heating chamber which heats food, the heater for cooking, the heater temperature detection means which detects the temperature of the heater, the chamber temperature detection means which detects the temperature in the heating chamber, Ventilation means for ventilating the air in the heating chamber and control means for controlling the heating amount of the heater and the ventilation means are provided, and the heating chamber is raised to a predetermined temperature before food is put into the heating chamber. During preheating to keep warm, control is performed to stop the ventilation means.

  As a result, by stopping the ventilation means during preheating, it is possible to prevent heat dissipation and temperature drop from the heating chamber due to ventilation, and the heating chamber can be effectively heated by heating with the heater, so the preheating time is shortened. Preheating is possible.

  And since the temperature of a heater can be detected directly at the time of cooking after preheating, the temperature control of a heater can be performed correctly and stably. Therefore, in grill cooking such as meat cooking and toast, uniform grill cooking can be performed at a constant temperature that is considered to be an ideal baking method.

  And since the radiant heat from a heater can be controlled by directly controlling the temperature of the heater, high cooking performance can be exhibited stably, and the radiant heat can be increased to shorten the cooking time. Moreover, since it can prevent that the temperature in a store | warehouse | chamber rises excessively, it can prevent that it becomes easy to carbonize and burn a foodstuff, and cooking performance is stabilized.

  According to a second aspect of the present invention, in the first aspect of the invention, the heater is provided so that food is sandwiched between the upper part and the lower part of the heating chamber, and the upper heater temperature detecting means and the lower heater temperature detection are provided for each of the upper heater and the lower heater. Means for controlling the heater heating amount of each of the upper heater and the lower heater.

  As a result, the ventilation means can be stopped during preheating to perform preheating for a short time, and even if the thickness of the food or the distance between the food and the heater changes, the temperature of each of the upper heater and the lower heater is directly detected. be able to.

  As a result, the temperature control of each heater can be performed accurately and stably, and heating cooking that directly controls the temperature of the heater under the condition of the stable internal temperature becomes possible. Moreover, the radiant heat from each of the upper heater and the lower heater can be controlled to stably exhibit high cooking performance, and the radiant heat can be increased to shorten the cooking time.

  In the third invention, particularly in the second invention, during the preheating, the heating amount of the lower heater is controlled to be larger than the heating amount of the upper heater. As a result, the inside of the heating chamber can be heated from below, so that heating can be performed while preventing temperature distribution from occurring above and below the heating chamber, and the temperature in the heating chamber during preheating can be raised stably and uniformly. High-speed preheating is possible.

  According to a fourth aspect of the present invention, particularly in the second aspect, during the preheating, the temperature of the lower heater becomes higher than the temperature of the upper heater based on the output signals of the upper heater temperature detecting means and the lower heater temperature detecting means. By controlling in this way, the lower part of the heating chamber is heated by the lower heater at a high temperature. Thereby, it can heat, preventing that temperature distribution arises in the upper and lower sides of a heating chamber, and can raise the heating chamber temperature at the time of preheating stably and uniformly, and can perform high-speed preheating.

According to a fifth aspect of the present invention, in particular, in any one of the first to fourth aspects, the heater is a sheathed heater, the control means sets a continuous power supply time within a predetermined time, and the remaining time is a power cutoff time. The heating amount is controlled by changing the energization rate in a predetermined time.

  This makes it possible to control the temperature by controlling the amount of heating by changing the energization rate in the time from several seconds to several tens of seconds.Therefore, the power supply is cut off when the set temperature is exceeded, and the power is supplied when the temperature falls below the set temperature. The temperature fluctuation range of the heater itself can be suppressed to a small value by changing the energization rate in a short time without repeating the power interruption and power supply to the heater at intervals of several tens of seconds to 2-3 minutes as in the control method.

  As a result, high-speed preheating can be achieved by stably and uniformly raising the temperature in the heating chamber during preheating without affecting the internal temperature detection means. Moreover, the stable high cooking performance can be exhibited by making the fluctuation | variation of the radiant heat from a heater small.

  According to a sixth aspect of the invention, in particular, in any one of the first to fourth aspects of the invention, the heater is a sheathed heater, and the control means cuts off a part of the AC sine wave of the power supply to the sheathed heater to increase the current supply rate. The amount of heating is controlled by changing.

  Thereby, since the heating rate can be controlled by changing the energization rate within one wavelength of the supplied AC power supply, the temperature fluctuation range of the heater itself can be suppressed small. As a result, the temperature in the heating chamber during preheating can be increased stably and uniformly, and high-speed preheating can be performed. Moreover, the stable high cooking performance can be exhibited by making the fluctuation | variation of the radiant heat from a heater small.

  In a seventh aspect of the invention, in particular, in any one of the first to sixth aspects of the invention, the heater temperature detecting means is a thermocouple. This ensures excellent durability and repeatability even when used at high temperatures that directly measure the temperature of the heat generating part, and can detect the heater temperature directly, ensuring accurate and stable heater temperature control. Can be done.

  For this reason, the heating chamber temperature at the time of preheating can be raised stably and uniformly, and high-speed preheating can be performed. Moreover, cooking performance improves, the radiant heat from a heater can be controlled, the high cooking performance can be exhibited stably, and radiant heat can be raised and cooking time can also be shortened.

  In an eighth aspect of the invention, in particular, in any one of the first to sixth aspects, the heater temperature detecting means is an infrared detector for detecting a wavelength of infrared rays or the like. Thereby, the surface temperature of the heater can be detected in a non-contact manner by the infrared detector and the temperature of the heater can be reliably detected, so that the temperature control of the heater can be performed accurately and stably.

  Therefore, the temperature in the heating chamber during preheating can be increased stably and uniformly, and high-speed preheating can be performed. Moreover, cooking performance improves, the radiant heat from a heater can be controlled, the high cooking performance can be exhibited stably, and radiant heat can be raised and cooking time can also be shortened.

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

(Embodiment 1)
A first embodiment of the present invention will be described with reference to FIGS. FIG. 1 shows a cross-sectional view seen from the side of the heating cooker according to Embodiment 1 of the present invention.

In FIG. 1, an upper heater 2 and a lower heater 3 formed using a sheathed heater are provided in a heating chamber 1 so that food 5 placed on a net 4 is sandwiched between the upper heater 2 and the lower heater 3. Heat to. A magnetron 6 that generates microwaves is provided behind the heating chamber 1 so that food can be heated by supplying at least one of microwaves and radiant heat and convection heat of the upper and lower heaters. Yes.

  The upper heater 2 is provided with an upper heater thermocouple 7 so as to be in contact with the surface thereof, and is covered with a metal tube so as not to be affected by the microwave from the magnetron 6. Is configured. A lower heater thermocouple 8 is similarly provided on the surface of the lower heater 3 to serve as a heater temperature detecting means.

  A thermistor 9 as an internal temperature detecting means is fixed to the wall surface of the heating chamber 1, and the upper heater thermocouple 7, the lower heater thermocouple 8, and the thermistor 9 are electrically connected to the control means 10 constituted by a microcomputer. The heating amount can be controlled by controlling the energization to the upper heater 2 and the lower heater 3 based on the respective outputs.

  A rotating antenna 11 as a radio wave agitating means is provided at a position for receiving the microwave generated from the magnetron 6. Then, by irradiating the rotating antenna 11 with the microwave from the magnetron 6, the rotating antenna 11 supplies the microwave to the heating chamber 1 while stirring. In addition, although the magnetron 6 and the rotating antenna 11 are provided in the back and upper surface of the heating chamber 1, it is not restricted to this and can also be provided in the heating chamber 1 bottom part or side surface side.

  In order to ventilate the air in the heating chamber 1, the exhaust port 12 provided in the upper part of the side wall in the heating chamber 1 is connected to an exhaust passage 14 that communicates with the outside through a blower 13 that is a ventilation means. A catalyst 15 serving as an odor removing means is disposed in the exhaust passage 14 upstream of the blower 13, and the air in the heating chamber 1 is heated when passing through the vicinity of the upper heater 2, and is then moved by the action of the catalyst 15. After decomposing and removing the odor components contained in, it can be discharged out of the heating cooker.

  Hereinafter, the basic operation of the cooking device will be described. 2 and 3 are flowcharts showing the operation of the user and the control means 10 when operating the cooking device. Hereinafter, the operation of the control means 10 when the user cooks food using the heating cooker of the present invention will be described with reference to FIGS. 2 and 3.

  First, the user operates an input operation unit (not shown) to select presence / absence of preheating (step S101). In addition, preheating here is operation which heats up the heating chamber to predetermined temperature, before cooking the foodstuff 4 in the heating chamber 1. As shown in FIG.

  When cooking several times continuously while replacing food at the same predetermined temperature, if the temperature in the heating chamber 1 is lowered by taking out the food 4 after the end of the previous heating cooking, it is heated before the next cooking. The operation of raising the temperature of the room to a predetermined temperature without the user's operation is also included.

  When the cooking with preheating is selected by the user, the control means 10 starts the preheating operation (S102), stops the power supply to the blower 13 as the ventilation means and stops the operation (S103), and the upper heater 2 and the lower heater 3 are controlled in accordance with a heater control subroutine described later (S104), and the internal temperature reaches a predetermined internal set temperature (for example, preheating 300 ° C. set by the user) from the output of the thermistor 9. In such a case, it is determined that the preheating is completed and notified (S105).

As shown in FIG. 3, the heater control (S104) at this time first detects the heater temperature th from the respective outputs of the upper heater thermocouple 7 and the lower heater thermocouple 8 which are heater temperature detecting means (S301). The heater temperature th is compared with a predetermined set temperature th0 (for example, 600 ° C.) stored in advance (S302).

  In step S302, when the heater temperature th is lower than the set temperature th0 (600 ° C.), the heating amount is controlled by adjusting the energization rates to the upper heater 2 and the lower heater 3 respectively (S303), and then the thermistor The internal temperature tc is detected from the output of S9 (S304).

  The control of the heating amount in step S303 is a control to increase the heating amount when th is lower than the set temperature 600 ° C., or to decrease the heating amount when th is higher than the set temperature, that is, the heater temperature th and the target temperature. Based on the proportional control (P control) based on the deviation of the set temperature th0, the heater heating amount feedback control is performed using a known PID control based on the deviation.

  The proportional constant, integral coefficient, and differential coefficient, which are control constants here, need to be set in advance to optimum values for achieving both control response and stability. The feedback control may be any of PI control, P control, fuzzy, and neuro control.

  When the heater temperature th is equal to the set temperature th0 (600 ° C.), the process proceeds to the next step as it is and the internal temperature tc is detected from the output of the thermistor 9 (S304).

  When the heater temperature th is higher than the set temperature th0 (600 ° C.), the heating rate is controlled to decrease by reducing the energization rate to the upper heater 2 and the lower heater 3 so that the heater set temperature is not exceeded (S305). ), The control means 10 returns to step S301 for detecting the heater temperature th from the outputs of the upper heater thermocouple 7 and the lower heater thermocouple 8 again.

  Here, each of the upper heater 2 and the lower heater 3 has a different temperature th from the output of the upper heater thermocouple 7 and the lower heater thermocouple 8.

  Then, the set temperature for the upper heater thermocouple 7 is set to a low temperature in advance with respect to the set temperature th0 for the lower heater thermocouple 8 below 600 ° C. so that the temperature of the lower heater 3 is higher than the temperature of the upper heater 2. It is remembered. (For example, th0 upper = th0 lower−100 ° C. = 500 ° C.). The control means 10 performs feedback control of the heating amounts of the upper heater 2 and the lower heater 3 based on the respective set temperatures th0 and th0.

  In step S304, after the internal temperature tc is detected, it is compared whether the internal temperature tc is a predetermined set temperature tc0 (for example, preheating 300 ° C. set by the user) (S306).

  In step S306, when the internal temperature tc is different from the set temperature tc0 (300 ° C.), the heating amount is controlled by adjusting the energization rates to the upper heater 2 and the lower heater 3 respectively (S307).

  The heating amount adjustment control in step S307 may be the same feedback control as the heating amount adjustment control in step S303 described above. After such heating amount feedback control is performed, the control means 10 returns to step S301 and detects the heater temperature th from the respective outputs of the upper heater thermocouple 7 and the lower heater thermocouple 8.

  In step S306, when the internal temperature tc becomes equal to the set temperature tc0 (300 ° C.), the heater control subroutine is exited, and it is determined that preheating has been completed and notified (S105).

  Thus, during preheating, based on the output signals of the upper heater thermocouple 7 and the lower heater thermocouple 8, the temperature of the lower heater 3 (here, 600 ° C., for example) is the temperature of the upper heater 2 (500 ° C.). By controlling so that the temperature is higher than that of the heating chamber 1, the lower portion of the heating chamber 1 is heated by the lower heater 3, and heating can be performed while preventing temperature distribution from occurring above and below the heating chamber. Can be preheated at high speed by raising the temperature stably and uniformly.

  When the user confirms the completion of preheating, the food 5 as the object to be heated is placed on the net 4 in the heating chamber 1 and the door 16 is closed (S106). When an input operation unit (not shown) is operated to make various settings such as a heating method, a heating time, and a heating temperature, and the start button is pressed, cooking by heating is automatically started by the operation of the control means 10 (S107). ).

  On the other hand, when the user selects cooking without preheating in step S101, the control means 10 waits for the user's next operation without starting the preheating operation. Then, the user puts the food 5 into the heating chamber 1 and closes the open / close door 16 (S108). Next, various settings such as a heating method, a heating time, and a heating temperature are performed by operating the input operation unit, and when the start button is pressed, cooking without preheating is automatically started by the operation of the control means 10 (S109). ).

  Next, the operation is started by supplying power to the blower 13 which is a ventilation means (S110). In step S111, the control means 10 controls the heating amount of the upper heater 2 and the lower heater 3 according to the same heater control subroutine as S104. Do.

  When the heating time of the heater control (S111) has passed the set time at the time of input, the heater control subroutine is repeated to exit the heating cooking loop for maintaining the temperature, and the end of cooking is notified (S112) to the blower 13 Is stopped and the operation is stopped (S113).

  Even during cooking of the food, the upper heater 2 and the lower heater 3 have different temperatures th from the outputs of the upper heater thermocouple 7 and the lower heater thermocouple 8, respectively. The heater set temperature th0 may be set to an equal value, or each may have a different set value th0.

  Further, here, the comparison in steps S302 and S306 will be described as being performed with the numerical values of the set temperatures th0 and tc0 as they are, the condition for proceeding from S302 to S304 is th = th0, and the condition for completing the heater control from S306 is tc = tc0. However, in order to improve the stability of the control, the differential Δ (for example, Δ = 5 deg) may be set up and down.

  Incidentally, in this case, the condition for proceeding from S302 to S304 is th0−Δ ≦ th ≦ th0 + Δ, and the condition for completing the heater control from S306 is tc0−Δ ≦ tc ≦ tc0 + Δ (see FIG. 5).

  FIG. 4 is a heater input time chart for explaining the energization rate control for adjusting the heating amount to the upper heater 2 and the lower heater 3. Hereinafter, the operation of the control means 10 when controlling the heating amount of the heater will be described with reference to FIG.

  In FIG. 4, the horizontal axis represents time, and the vertical axis represents the input voltage to each of the upper heater 2 and the lower heater 3. As shown in the figure, the control means 10 sets the continuous power supply time to, for example, 1.5 seconds within 2 seconds, which is a predetermined time, and sets the remaining time 0.5 seconds as the power cutoff time. Thus, the energization rate in 2 seconds of the predetermined time can be set to 75%.

By changing the continuous power supply time from 0 second to 2 seconds within the predetermined time of 2 seconds, the energization rate can be changed from 0 to 100%. The power supply to the heater and the ON / OFF of the power interruption can be performed by the control means 10 turning on / off an electromagnetic relay (not shown) or a semiconductor relay called SSR.

  With the above configuration, a continuous power supply time is set within a predetermined time of 2 seconds, and the amount of heating is controlled by changing the energization rate with the remaining time as the power cutoff time. The temperature can be controlled by changing the energization rate to control the heating amount.

  Therefore, with the set temperature as the target temperature, the heater is turned off when the current temperature exceeds the set temperature, and when the temperature falls below the set temperature, the power is supplied. The power supply rate is changed for a short time of several tens of seconds or less, in this example, 2 seconds, without repeating the power-off and power supply to the device.

  As a result, the temperature fluctuation range of the heater itself can be suppressed to a small value, and as a result, the temperature of the heating chamber during preheating is stably and uniformly increased without affecting the thermistor 9 which is the internal temperature detection means. Preheating is possible. Moreover, the stable high cooking performance can be exhibited by making the fluctuation | variation of the radiant heat from a heater small.

  Also, a heating chamber 1 for heating the food 5, an upper heater 2 and a lower heater 3 for cooking, an upper heater thermocouple 7 and a lower heater thermocouple 8, and a thermistor 9 for detecting the temperature in the heating chamber 1. And a blower 13 for ventilating the air in the heating chamber, and a control means 10 for controlling the heating amount of the upper heater 2 and the lower heater 3 and the blower 13, and the heating chamber 1 is raised before the food is added. By controlling to stop the blower 13 during preheating to be warmed, the blower 13 is stopped during preheating, so that the temperature drop due to ventilation in the heating chamber 1 is prevented and heating by the heater is effective. Therefore, preheating can be performed in a short time with a shortened preheating time.

  And since the temperature th of a heater can be detected directly at the time of cooking after preheating, the temperature control of a heater can be performed correctly and stably.

  Thereby, in grill cooking such as meat cooking and toast, uniform grill cooking at a constant temperature that is considered to be an ideal baking method can be performed. Moreover, since the radiant heat from the heater can be controlled by directly controlling the heater temperature th, it is possible to stably exhibit high cooking performance, and it is possible to shorten the cooking time by increasing the radiant heat. Furthermore, since it can prevent that the temperature in a store | warehouse | chamber rises too much, it can prevent that it becomes easy to carbonize and burn a foodstuff, and cooking performance is stabilized.

  Further, the upper heater 2 and the lower heater 3 are provided so as to sandwich the food 5 between the upper part and the lower part in the heating chamber 1, and the upper heater thermocouple 7 and the lower heater thermocouple 8 are respectively provided in the upper heater 2 and the lower heater 3. And the heater heating amount of each of the upper heater 2 and the lower heater 3 is controlled by the control means 10, so that the blower 13 can be stopped during preheating to perform preheating for a short time, and the thickness of the food Even if the distance between the food 5 and the upper heater 2 is changed, the temperature of each of the upper heater 2 and the lower heater 3 can be directly detected.

  For this reason, since the temperature control of each heater can be performed accurately and stably, it is possible to perform cooking that directly controls the temperature of the heater under the condition of the stable internal temperature, and the upper heater 2 and the lower heater 3 can be controlled. The radiant heat from each heater can be controlled to stably exhibit high cooking performance, and the radiant heat can be increased to shorten the cooking time. Further, since the heater temperature can be prevented from rising excessively, the life of the heater can be extended.

Moreover, by providing the blower 13 which is a ventilation means for ventilating the air in the heating chamber with the above-described configuration, and operating the blower 13 at least immediately after the start of cooking, by operating the blower 13 during cooking Ventilation in the chamber can be promoted, so that the heater surface temperature can be kept low by reducing the amount of heating of the heater in order to keep the chamber temperature tc constant, so that the heater surface temperature can be maintained at a high temperature. The cooking time can be shortened.

  In addition, since the radiant heat from the heater can be controlled by directly controlling the temperature of the heater, it is possible to stably exhibit high cooking performance, and it is possible to prevent the internal temperature from rising excessively during cooking.

  Moreover, in order to ventilate the inside of the heating chamber 1, the exhaust passage 14 which exhausts the air which passed the air blower 13 out of the heating chamber 1 and the catalyst 15 which removes the odor component contained in this exhaust air are provided. The air in the heating chamber 1 containing odors and oily smoke during cooking can be exhausted outside the heating chamber 1 by decomposing and removing odor components, so that the odor from the heating cooker is not anxious. Ventilation during cooking can be promoted, and the heater surface temperature can be maintained at a high temperature while avoiding a decrease in the heater surface temperature in the inside temperature control.

  Thereby, the air in the heating chamber 1 is heated when passing in the vicinity of the upper heater 2 and effectively acts to remove the odor component of the catalyst 15, while keeping the radiant heat from the heater high and shortening the cooking time. it can.

  In addition, since the radiant heat from the heater can be controlled by directly controlling the temperature of the heater, it is possible to stably exhibit high cooking performance, and it is possible to prevent the inside temperature from rising excessively.

  Further, since the temperature detecting means of the upper heater 2 and the lower heater 3 is constituted by the upper heater thermocouple 7 and the lower heater thermocouple 8, respectively, it is durable even when used at a high temperature such as directly measuring the temperature of the heat generating portion. Excellent in reliability and repeatability, the heater temperature can be detected directly with certainty.

  For this reason, the temperature control of the heater can be performed accurately and stably. Therefore, the temperature in the heating chamber during preheating can be increased stably and uniformly, and high-speed preheating can be performed. Moreover, cooking performance improves, the radiant heat from a heater can be controlled, the high cooking performance can be exhibited stably, and radiant heat can be raised and cooking time can also be shortened.

(Embodiment 2)
A second embodiment of the present invention will be described with reference to FIGS. In the following description, the same components as those described above are denoted by the same reference numerals, and the description thereof is omitted.

  FIG. 6 shows a cross-sectional view seen from the side of the heating cooker according to the second embodiment of the present invention, and FIG. 7 shows the operation of the user and the control means 10 when operating the heating cooker. A flowchart and FIG. 8 are heater input time charts for explaining energization rate control for adjusting the heating amounts to the upper heater 2 and the lower heater 3 in the same embodiment of the present invention.

  This embodiment differs from the first embodiment in that, as shown in FIGS. 6 to 8, the wavelength of infrared rays or the like is detected as a heater temperature detecting means for detecting the temperatures of the upper heater 2 and the lower heater 3. Heating is performed by providing an IR sensor 21 that is an infrared detector, and by the control means 10 notching part of the AC sine wave of the power supply to the upper heater 2 and the lower heater 3 to change the energization rate. The amount is controlled, and when the control means 10 adjusts the heating amount of the heater during the preheating operation, the heating amount of the lower heater 3 is always controlled to be larger than the heating amount of the upper heater 2. There is.

  The IR sensor 21 is swingably disposed on the wall surface of the heating chamber 1. A plurality of measurement points in the heating chamber 1 can be measured at the same time through a detection hole provided on the wall surface of the heating chamber 1 by a scanning operation that can swing the IR sensor 21 at the same time. The surface temperature of each of the upper heater 2 and the lower heater 3 can be measured.

  When the control means 10 controls the heater heating amount based on the output of the IR sensor 21 so as not to exceed a predetermined heater set temperature, the horizontal axis in FIG. 8 is time, and the vertical axis is to the upper heater 2 and the lower heater 3. As shown in the time chart of the input voltage to each of these, the amount of heating is controlled by changing the energization rate by cutting off a part of the AC sine wave of the power supply to the heater.

  Regarding the heater control during preheating by the control means 10, as shown in FIG. 7, first, the heater temperature th is detected from the outputs of the upper heater thermocouple 7 and the lower heater thermocouple 8 which are heater temperature detecting means (S501). The heater temperature th is compared with a predetermined set temperature th0 (for example, 600 ° C.) stored in advance (S502).

  In step S502, when the heater temperature th is lower than the set temperature th0 (600 ° C.), feedback control based on the deviation between the heater temperature th and the set temperature th0 that is the target temperature is used to send the upper heater 2 and the lower heater 3 to each other. The heating amount is controlled to be increased or decreased by increasing or decreasing the output rate (heating amount) of the lower heater 3 while making the output (heating amount) of the lower heater 3 larger than the output (heating amount) of the upper heater 2, and then the thermistor The internal temperature tc is detected from the output of No. 9 (S504).

  On the other hand, when the heater temperature th is equal to the set temperature th0 (600 ° C.), the process proceeds to the next step as it is and the internal temperature tc is detected from the output of the thermistor 9 (S504).

  Further, when the heater temperature th is higher than the set temperature th0 (600 ° C.), the energization rate to the upper heater 2 and the lower heater 3 is set so that the output (heating amount) of the lower heater 3 is higher than the output (heating amount) of the upper heater 2. ) Is increased while being increased, and the heating amount is controlled to decrease so as not to exceed the heater set temperature (S505). The control means 10 returns to step S501 in which the heater temperature th is detected from the outputs of the upper heater thermocouple 7 and the lower heater thermocouple 8 again.

  Although the heater temperature th of the upper heater 2 and the lower heater 3 has been described as one value for simplicity, each of the upper heater 2 and the lower heater 3 corresponds to each of the upper heater thermocouple 7 and the lower heater thermocouple 8. In this case, the heater set temperature th0 may be set to the same value.

  In step S504, after the internal temperature tc is detected, it is compared whether the internal temperature tc is a predetermined set temperature tc0 (for example, preheating 300 ° C. set by the user) (S506).

  In step S506, when the internal temperature tc is different from the set temperature tc0 (300 ° C.), the energization rate to the upper heater 2 and the lower heater 3 is set to the output of the lower heater 3 rather than the output (heating amount) of the upper heater 2. The heating amount is controlled to be increased or decreased by increasing or decreasing the heating amount (S507).

  The heating amount adjustment control in step S507 may be the same feedback control as the heating amount adjustment control in step S503 described above. After such heating amount feedback control is performed, the control means 10 returns to step S501 again, and detects the heater temperature th from the respective outputs of the upper heater thermocouple 7 and the lower heater thermocouple 8.

  In step S506, when the internal temperature tc becomes equal to the set temperature tc0 (300 ° C.), the heater control subroutine is exited, and it is determined that the preheating has been completed and is notified.

  In this way, the heating rate can be controlled and the temperature controlled by changing the energization rate within one wavelength of the supplied AC power supply, so that the temperature fluctuation range of the heater itself can be suppressed, and as a result, the temperature in the heating chamber during preheating can be reduced. Can be preheated at high speed by raising the temperature stably and uniformly. Moreover, the stable high cooking performance can be exhibited by making the fluctuation | variation of the radiant heat from a heater small.

  Since the heating amount of the lower heater 3 is controlled to be larger than the heating amount of the upper heater 2 during preheating, the inside of the heating chamber 1 can be heated from below. Thus, heating can be performed while preventing the temperature distribution from occurring, and the temperature in the heating chamber during preheating can be increased stably and uniformly to perform high-speed preheating.

  With the above configuration, the heater temperature detecting means is the IR sensor 21 that detects wavelengths such as infrared rays, so that the surface temperature of the heater can be detected in a non-contact manner by the infrared detector, and the heater temperature can be reliably detected. Therefore, the temperature control of the heater can be performed accurately and stably.

  Therefore, the temperature in the heating chamber during preheating can be increased stably and uniformly, and high-speed preheating can be performed. Moreover, cooking performance improves, the radiant heat from a heater can be controlled, the high cooking performance can be exhibited stably, and radiant heat can be raised and cooking time can also be shortened. Furthermore, since the surface temperature of the food 5 itself can also be detected, an excellent cooking device capable of detecting the finished temperature can be provided.

  Here, the heater for controlling the heating amount by controlling the energization rate of each heater so that the output (heating amount) of the lower heater 3 is larger than the output (heating amount) of the upper heater 2. Although control was demonstrated, you may make it the structure provided with the lower heater 3 whose output is larger than the upper heater 2 with the same voltage (energization rate).

  Thereby, the control means 10 controls the energization rate to the upper heater 2 and the lower heater 3 equally so that the output (heating amount) of the lower heater 3 becomes larger than the output (heating amount) of the upper heater 2. It is clear that the action and effect of can be obtained.

  As described above, according to the present invention, the object to be heated can be heated in a short time by increasing the radiant heat. Therefore, an oven microwave oven, an electric oven, and a commercial oven as a cooking utensil having an oven or grill function Applicable to heating device and thawing device. Furthermore, although it can be applied to heating in industrial fields such as a drying apparatus, ceramics heating, sintering, biochemical reaction, etc., it can be suitably applied particularly when it has a preheating function.

1 Heating chamber 2 Upper heater 3 Lower heater 5 Food 7 Upper heater thermocouple (upper heater temperature detection means)
8 Lower heater thermocouple (lower heater temperature detection means)
9 Thermistor (Internal temperature detection means)
10 Control means 13 Blower (ventilation means)
14 Exhaust passage 21 IR sensor (infrared detector)

Claims (8)

A heating chamber for heating food, a heater for cooking, a heater temperature detecting means for detecting the temperature of the heater, a temperature detecting means for detecting the temperature in the heating chamber, and the air in the heating chamber are ventilated And a control means for controlling the heating amount of the heater and the ventilation means, and preheating the heating chamber to a predetermined temperature before putting food into the heating chamber. Is a heating cooker that controls the ventilation means to stop. A heater is provided so that food is sandwiched between the upper and lower portions of the heating chamber, and each of the upper heater and the lower heater is provided with an upper heater temperature detecting means and a lower heater temperature detecting means, and each of the upper heater and the lower heater is provided. The cooking device according to claim 1, wherein the heating amount of the heater is controlled. The cooking device according to claim 2, wherein during preheating, the heating amount of the lower heater is controlled to be larger than the heating amount of the upper heater. 3. The cooking device according to claim 2, wherein during preheating, the temperature of the lower heater is controlled to be higher than the temperature of the upper heater based on the output signals of the upper heater temperature detecting means and the lower heater temperature detecting means. . The heater is a sheathed heater, and the control means sets the continuous power supply time within a certain predetermined time of the sheathed heater and sets the remaining time as the power cut-off time. The cooking device according to any one of claims 1 to 4, wherein the cooking device is controlled. The heater is a sheathed heater, and the control means controls the heating amount by cutting out a part of the AC sine wave of the power supply to the sheathed heater and changing the energization rate. The heating cooker described in 1. The heating cooker according to any one of claims 1 to 6, wherein the heater temperature detecting means is a thermocouple provided in contact with the heater. The heating cooker according to any one of claims 1 to 6, wherein the heater temperature detecting means is an infrared detector that detects a wavelength such as infrared rays.

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