JP2010276256A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a cooker satisfactory in cooking by cooking a fine dish by preventing overcooking and shortening a cooking time. <P>SOLUTION: Heat radiation by heaters is controlled by detecting heat radiation of an upper heater 2 and a lower heater 3, the inside of a heating chamber 1 is ventilated by an air blower 13, and temperature adjustment in the heating chamber 1 is controlled by operating the air blower 13 so that a power distribution ratio of the heaters is increased, an effect by radiation heat is improved, a temperature in the heating chamber 1 can be stabilized, thus high cooking performance can be stably exerted, and the cooker of a short cooking time can be provided. <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 increasing the energization rate of the heater, that is, the state where the heater is energized more continuously.

  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.

  As a result, the temperature of the heater is lowered, so that the radiant heat from the heater is lowered and the cooking performance is lowered, that is, the 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 thereof is to provide a heating cooker with greatly improved cooking performance.

  In order to solve the above-described conventional problems, a heating cooker according to the present invention detects a heater radiation amount detecting means for detecting a heat radiation amount of a heater for cooking food in a heating chamber, and detects a temperature in the heating chamber. A chamber temperature detection unit, a ventilation unit for ventilating the air in the heating chamber, and a control unit for controlling the heating amount of the heater and the operation of the ventilation unit, and a predetermined amount based on the output of the chamber temperature detection unit When control is performed so that the internal temperature is set, the operation of the ventilation means is preferentially controlled.

  This makes it possible to detect the amount of heat radiated from the heater and accurately and stably control the amount of heat radiated from the heater while controlling the temperature inside the chamber by operating the ventilation means. Therefore, it is possible to stably exhibit high cooking performance, increase radiant heat, and shorten cooking time.

  The heating cooker of the present invention preferentially controls the operation of the ventilation means when adjusting the temperature in the heating chamber, so that the heating chamber is heated to a predetermined temperature before cooking the food in the heating chamber. When the temperature rises in the heating chamber, such as during preheating, it is possible for the control means to stop the ventilation means, so that heat from the heating chamber and temperature drop due to ventilation can be prevented, and the heating chamber can be effectively heated by heating the heater. Preheating can be completed in a short time, and the entire cooking time can be shortened.

  In addition, while controlling the temperature adjustment in the heating chamber by operating the ventilation means, the amount of heat radiation of the heater is detected by detecting the amount of heat radiation of the heater, so that the amount of heat radiation can be accurately and stably output to the maximum. Can be controlled.

  Thereby, high cooking performance can be exhibited stably, and radiant heat can be raised and cooking time can also be shortened. 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.

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. The 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 first invention is a heating chamber for heating food, an in-chamber temperature detecting means for detecting the temperature in the heating chamber, a heater for cooking, and a heater radiation amount detection for detecting the heat radiation amount of the heater. Means, ventilating means for ventilating the air in the heating chamber, and control means for controlling the heating amount of the heater and the operation of the ventilation means, wherein the control means outputs the output of the internal temperature detecting means When the control is performed so as to reach a predetermined internal set temperature based on the above, the operation of the ventilation means is preferentially controlled.

  As a result, while controlling the temperature adjustment in the heating chamber by operating the ventilation means, the amount of heat radiation of the heater can be controlled by detecting the amount of heat radiation of the heater, and the amount of heat radiation can be accurately and stably output to the maximum. Can be controlled.

  Therefore, in grill cooking such as meat cooking and toast, uniform baking can be performed by a constant temperature and a constant heat radiation, which are considered to be ideal.

  And a high cooking performance can be exhibited stably, radiant heat can be raised and cooking time can also be shortened. 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.

  In the second invention, in particular, the heater of the first invention is provided so that food is sandwiched between the upper and lower portions of the heating chamber, and the upper heater radiation amount detecting means and the lower heater radiation amount are respectively provided in the upper heater and the lower heater. And a detecting means for controlling the heating amount of each of the upper heater and the lower heater.

  As a result, while controlling the temperature in the heating chamber by operating the ventilation means, even if the thickness of the food or the distance between the food and the heater changes, the amount of heat radiation of the upper heater and the lower heater is detected and the heater is detected. It is possible to perform control so that each heater's heat radiation amount can be accurately and stably output to the maximum.

  As a result, cooking that directly controls the amount of heat radiation of the heater is possible under conditions of a stable internal temperature, and radiant heat from each heater of the upper and lower heaters is controlled to demonstrate stable and high cooking performance. It is possible to shorten the cooking time by increasing the radiant heat.

  According to a third invention, particularly in any one of the first and second inventions, the ventilation means is a blower provided for ventilation of the heating chamber, and the control means is based on the output of the internal temperature detection means. When the control is performed so that the internal set temperature is reached, priority is given to the air volume control of the blower.

  By controlling the air volume of the blower, the temperature adjustment in the heating chamber can be stabilized with high accuracy, and the heat radiation amount of the heater can be detected and the heat radiation amount can be accurately and stably output to the maximum. Because it can be controlled, cooking that directly controls the amount of heat radiated from the heater is possible under conditions of a stable internal temperature, and the radiant heat from the heater can be controlled to achieve stable and high cooking performance. You can also increase cooking time.

  According to a fourth aspect of the present invention, particularly in any one of the first and second aspects, the ventilation means is a damper provided in the exhaust passage for ventilation of the heating chamber, and the control means is based on the output of the internal temperature detection means. When the control is performed so as to achieve a predetermined internal set temperature, the damper open / close control is prioritized.

As a result, the exhaust passage can be completely closed by controlling the damper by opening / closing the damper in the temperature adjustment control in the heating chamber, so that airflow is not naturally generated in the exhaust passage. However, when the temperature is low, ventilation is not promoted, so the temperature inside the heating chamber can be increased.

  Therefore, during the preheating in which the heating chamber is heated to a predetermined temperature before cooking the food in the heating chamber, the heating chamber can be effectively heated, so that the preheating can be completed in a short time, and the entire cooking time can be increased. Shortening is also possible.

  The heater can detect the amount of heat radiated and control the amount of heat radiated accurately and stably to the maximum output, so the amount of heat radiated from the heater can be controlled directly under stable internal temperature conditions. Thus, it is possible to perform heating cooking, to control the radiant heat from the heater to stably exhibit high cooking performance, and to increase the radiant heat and shorten the cooking time.

  According to a fifth aspect of the invention, in particular, in any one of the first to fourth aspects of the invention, the heater radiation amount detecting means is a thermocouple provided in contact with the heater. This ensures excellent durability and repeatability even when used at high temperatures where the temperature of the heat generating part is directly measured, and controls the heat radiation amount of the heater by reliably detecting the heat radiation amount of the heater based on the heater temperature. It is possible to control the amount of heat radiation so that it can be output accurately and stably to the maximum.

  Since the temperature adjustment in the heating chamber is controlled by the operation of the ventilation means, it is possible to perform cooking that directly controls the amount of heat radiated from the heater under conditions of a stable internal temperature, and the radiant heat from the heater is controlled and stabilized. High cooking performance can be achieved, and radiant heat can be increased to shorten cooking time.

  Further, since it is possible to control so as to limit the maximum temperature of the heater, it is possible to prevent the heater temperature from rising excessively and to prevent deterioration of the heater.

  In a sixth aspect of the invention, in particular, in any one of the first to fourth aspects of the invention, the heater radiation amount detection means is an infrared detector that detects a wavelength such as infrared rays.

  Thereby, since the heat radiation amount of the heater can be directly detected reliably by the infrared detector, the heat radiation amount can be controlled to be output accurately and stably to the maximum. Therefore, in addition to adjusting the temperature inside the heating chamber by controlling the operation of the ventilation means, it is possible to perform cooking that directly controls the amount of heat radiated from the heater under conditions of a stable internal temperature, and the radiant heat from the heater is controlled and stabilized. High cooking performance can be achieved, and radiant heat can be increased to shorten cooking time.

  In addition, since the surface temperature of the heater can be detected in a non-contact manner using an infrared detector, it is possible to control the heater so as to limit the maximum temperature of the heater, preventing the heater temperature from rising excessively. Can be prevented.

  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 side sectional view of a heating cooker according to Embodiment 1 of the present invention.

In FIG. 1, an upper heater 2 and a lower heater 3 are provided in the heating chamber 1, and the food 5 placed on the net 4 is heated so as to be sandwiched between the upper heater 2 and the lower heater 3. 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, and a heater radiation amount detecting means for the upper heater 2 is provided. It is composed. A lower heater thermocouple 8 is similarly provided on the surface of the lower heater 3 and serves as a heater radiation amount detection 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. Based on the respective outputs, the energization of the upper heater 2 and the lower heater 3 can be controlled to control the heating amount.

  A rotating antenna 11 as a radio wave agitating means is provided at a position to receive 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 but can also be provided in the bottom part and side surface side of the heating chamber 1.

  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.

  The blower 13 is controlled in electric power supplied by the control means 10 to change the rotation speed, and the air volume can be controlled by controlling the rotation speed. A catalyst 15 serving as an odor removing means is disposed in the exhaust passage 14 upstream of the blower 13, and after the air in the heating chamber 1 is heated when passing near the upper heater 2, After decomposing and removing the odor components contained, it can be discharged out of the cooking device.

  The basic operation of the heating cooker configured as described above will be described. 2 to 4 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 cooking device of the present invention will be described with reference to FIGS. 2, 3, and 4.

  First, the user operates an input operation unit (not shown) to select presence / absence of preheating (step S101). Preheating here is an operation of raising the temperature in the heating chamber to a predetermined temperature before the food 4 is cooked in the heating chamber 1, and continuously changing the food at the same predetermined temperature a plurality of times. When the temperature of the heating chamber 1 is lowered by taking out the food 4 after the end of the previous cooking, the heating chamber is heated up to a predetermined temperature before the next cooking without any user operation. The operation to keep is also included.

  When heating cooking with preheating is selected by the user, the control means 10 starts preheating operation (S102), and controls the heating amount of the upper heater 2 and the lower heater 3 in accordance with a heater temperature control subroutine described later (S103). Then, the rotational speed control of the blower 13 is performed according to a heating chamber temperature control subroutine described later (S104), and the temperature tc in the heating chamber 1 is determined from the output of the thermistor 9 to a predetermined internal set temperature (for example, preheating 300 ° C. set by the user) ) Is passed, a loop that repeats the heater temperature control subroutine and the heating chamber temperature control subroutine is exited, and it is determined that preheating has been completed and notified (S105).

As shown in FIG. 3, the heater temperature control (S103) at this time detects the heater temperature th from the outputs of the upper heater thermocouple 7 and the lower heater thermocouple 8 which are heater radiation amount detection means (S301). The heater temperature th is compared with a predetermined set temperature th0 (for example, 600 ° C.) stored in advance (S302).

  However, in order to improve the stability of the control, a differential Δ (for example, Δ = 2 deg) is provided in step S302, and the heater temperature th is lower than the set temperature th0−Δ (598 ° C.) and th <th0−Δ, On the contrary, when the heater temperature th is higher than the set temperature th0 + Δ (602 ° C.), th> th0 + Δ, and when the heater temperature is equal to the set temperature, th0−Δ ≦ th ≦ th0 + Δ is compared and determined.

  Thereafter, when th <th0−Δ, where the heater temperature is lower than the set temperature, the heating amount is increased under conditions of S303 and below, and when th> th0 + Δ, where the heater temperature is higher than the set temperature, the heating amount is decreased ( S308).

  When the heater temperature becomes equal to the set temperature, proportional control (P control) based on the deviation between the heater temperature th and the set temperature th0 that is the target temperature, which does not increase or decrease the heating amount, uses basic feedback control. The amount of heating is controlled.

  That is, when the heater temperature is lower than the set temperature, th <th0−Δ, the internal temperature tc is detected from the output of the thermistor 9 (S303), and the internal temperature tc exceeds the set temperature tc0 (preheating 300 ° C.). Are compared (S304).

  If the internal temperature tc is not greater than the set temperature tc0, the heating amount is increased by increasing the energization rates of the upper heater 2 and the lower heater 3 (S305), and the heater temperature control subroutine is exited. .

  If the internal temperature tc is larger than the set temperature tc0 in step S304, it is confirmed whether the blower rotational speed is maximized from the supply power (energization rate) to the blower 13 (S306), and the rotational speed is maximum. If not, the energization rates to the upper heater 2 and the lower heater 3 are maintained without increasing or decreasing, respectively, and the heater temperature control subroutine is exited.

  If the rotational speed of the blower 13 is maximized in step S306, the energization rates to the upper heater 2 and the lower heater 3 are decreased (S307), and the heater temperature control subroutine is exited.

  Conversely, if the heater temperature is higher than the set temperature at th> th0 + Δ in step S302, the heating amount is decreased (S308), and the heater temperature control subroutine is exited. On the other hand, when the heater temperature becomes equal to the set temperature, the heating amount is not increased or decreased, and the heater temperature control subroutine is directly exited from step S302.

  As shown in FIG. 4, the heating chamber temperature control (S104) detects the internal temperature tc from the output of the thermistor 9 as the internal temperature detection means (S401), and the internal temperature tc is set to the set temperature tc0 (preheating 300). (S402).

  Also in this step S402, a differential Δ is provided in order to improve the stability of the control, and tc <tc0−Δ, tc> tc0 + Δ, and tc0−Δ ≦ tc ≦ tc0 + Δ are determined to be equal to the set temperature. Comparison is made under three conditions.

In step S402, if the internal temperature tc is lower than the set temperature tc0, tc <tc0−Δ, the rotational speed of the blower 13 is decreased (S403), and the ventilation air volume in the heating chamber 1 is reduced to reduce the amount of ventilation air from the heating chamber. Reduce heat dissipation and temperature drop.

  As a result, the heating effect from the upper heater 2 and the lower heater 3 is relatively increased, the temperature rise in the heating chamber 1 is promoted, and the heating chamber temperature control subroutine is exited from step S403.

  On the other hand, when the internal temperature tc is higher than the set temperature tc0 in step S402, tc> tc0 + Δ, the rotation speed of the blower 13 is increased (S404), and the heating chamber temperature control subroutine is exited. On the other hand, in the case of tc0−Δ ≦ tc ≦ tc0 + Δ in which the internal temperature is equal to the set temperature, the heating chamber temperature control subroutine is directly exited from step S402.

  The control of the rotational speed of the blower 13 in step S403 or S404 is also feedback control using P control.

  Note that both the heater heating amount feedback control and the blower rotation speed feedback control may use not only P control but also well-known PID control based on 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 PI control, fuzzy or neuro control.

  After such feedback control of the heater heating amount and the blower rotation speed is performed, while it is not determined that the internal temperature tc is equal to the set temperature tc0 (300 ° C.), the feedback control of the heater heating amount and the blower rotation speed is performed again. Is repeated, and if it is determined that the internal temperature tc is equal to the set temperature tc0, this loop is exited, and it is determined that preheating has been completed and a notification is made (S105).

  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, cooking time, and heating temperature, and the start button is pressed, cooking 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, by operating the input operation unit to make various settings such as the heating method, cooking time, and heating temperature, and pressing the start button, cooking without preheating is automatically started by the operation of the control means 10. (S109).

  In the next steps S110 and S111, according to the same heater temperature control subroutine as S103 and the same heating chamber temperature control subroutine as S104, the control means 10 performs heating amount control of the upper heater 2 and lower heater 3 and rotation speed control of the blower 13. Do.

  When the cooking time for performing both the heater temperature control (S110) and the heating chamber temperature control (S111) has passed the set time at the time of input, the cooking for maintaining the temperature by repeating the heater temperature control subroutine and the heating chamber temperature control subroutine is repeated. , The cooking end is notified (S112), the power supply to the blower 13, which is a ventilation means, is stopped, the operation is stopped (S113), and the process is ended.

  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. In particular, during preheating, the set temperature for the upper heater thermocouple 7 is lower than the set temperature th0 for the lower heater thermocouple 8 = 600 ° C. so that the temperature of the lower heater 3 is higher than the temperature of the upper heater 2. The temperature is stored in advance at a low temperature (for example, th0 upper = th0 lower−100 ° C. = 500 ° C.), and the control means 10 controls the heating amounts of the upper heater 2 and the lower heater 3 based on the respective set temperatures th0 and th0. The feedback control is done.

  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.). Since the temperature is controlled to be higher than that of the heating chamber 1, the lower portion of the heating chamber 1 is heated by the lower heater 3, so that heating can be performed while preventing temperature distribution from occurring in the upper and lower portions of the heating chamber. High-speed preheating can be achieved by raising the temperature in the heating chamber stably and uniformly.

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

  Further, as described above, the heating chamber 1 for heating the food 5, the thermistor 9 for detecting the temperature in the heating chamber 1, the upper heater 2 and the lower heater 3 for cooking, the upper heater thermocouple 7 and the lower heater A heater thermocouple 8, 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 operation of the blower 13 are provided. On the basis of the control, the control means 10 is operated so as to be controlled by the operation of the blower 13 as the ventilation means as shown in the flowchart of FIG.

  Thereby, while controlling the temperature adjustment in the heating chamber 1 by operating the ventilation means, the amount of heat radiation of the heater is detected by controlling the amount of heat radiation of the heater, and the amount of heat radiation is accurately and stably maximized. The output can be controlled.

  Therefore, in grill cooking such as meat cooking and toast, uniform grill cooking by a constant temperature and a constant heat radiation which are considered to be ideal baking methods can be performed.

  And a high cooking performance can be exhibited stably, radiant heat can be raised and cooking time can also be shortened. 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.

  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 temperature adjustment in the heating chamber 1 is controlled by the operation of the ventilation means, Even if the distance between the food 5 and the upper heater 2 changes depending on the thickness, the amount of heat radiation of each of the upper heater 2 and the lower heater 3 is detected and the amount of heat radiation of each heater is controlled. It is possible to control the output so that it is output accurately and stably to the maximum.

  For this reason, it is possible to perform cooking by directly controlling the amount of heat radiation of the heater under conditions of a stable internal temperature, and control the radiant heat from each of the upper heater 2 and the lower heater 3 to stably provide high cooking performance. Can also increase the radiant heat and shorten the cooking time.

  Moreover, when the air blower 13 which is a ventilation means for ventilating the air in a heating chamber by the said structure is provided and it controls to become predetermined | prescribed chamber preset temperature tc0 based on the output of the thermistor 9, the air blower 13 which is a ventilation means. By controlling the air volume of the blower 13 by operating the control means 10 so as to control the air volume by controlling the rotation speed of the fan, the temperature adjustment in the heating chamber 1 can be accurately stabilized and the heat radiation of the heater can be controlled. The amount of heat radiation can be detected and controlled so that the amount of heat radiation can be output accurately and stably to the maximum.

  For this reason, cooking that directly controls the amount of heat radiated from the heater is possible under conditions of a stable internal temperature, the radiant heat from the heater can be controlled and stable high cooking performance can be achieved, and the cooking time can be increased by increasing the radiant heat. Can be shortened.

  Further, the heater radiation amount 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 provided in contact with the heater, respectively, thereby directly measuring the temperature of the heat generating portion. Even when used at such high temperatures, it has excellent durability and repetitive reliability. The amount of heat radiation of the heater is reliably detected by the heater temperature and the amount of heat radiation of the heater is controlled accurately and stably. It can be controlled so that it can be output to the limit.

  Since the temperature adjustment in the heating chamber is controlled by the operation of the ventilation means, it is possible to perform cooking that directly controls the amount of heat radiated from the heater under conditions of a stable internal temperature, and the radiant heat from the heater is controlled and stabilized. High cooking performance can be achieved, and radiant heat can be increased to shorten cooking time. Further, since it is possible to control so as to limit the maximum temperature of the heater, it is possible to prevent the heater temperature from rising excessively and to prevent deterioration of the heater.

  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.

(Embodiment 2)
A second embodiment of the present invention will be described with reference to FIG. 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. 5 shows a side cross-sectional view of the heating cooker according to the second embodiment of the present invention.

  This embodiment is different from the first embodiment in that, as shown in FIG. 5, the heater radiation amount detection means for detecting the heat radiation amount of the upper heater 2 and the lower heater 3 is an infrared ray or the like. The IR sensor 21 that is an infrared detector for detecting the wavelength and the damper 22 that is a ventilation means are provided.

The IR sensor 21 is swingably disposed on the wall surface of the heating chamber 1. The amount of heat radiation and temperature at a plurality of locations (for example, 8 locations) can be measured simultaneously, and the inside of the heating chamber 1 is detected through a detection hole provided in the wall surface of the heating chamber 1 by a scanning operation that swings the IR sensor 21. The temperature of a plurality of measurement points can be measured, and the heat radiation amounts of the upper heater 2 and the lower heater 3 can be directly detected.

  An exhaust port 12 provided at the upper portion of the side wall in the heating chamber 1 communicates with the exhaust passage 14 to ventilate the air in the heating chamber 1, and passes outside via a damper 22 that is a ventilation means. It is connected with. The damper 22 can change the opening area of the exhaust passage 14 by changing the angle by a driving force of a motor (not shown) or the like, and the opening degree can be set from closing to opening.

  Therefore, the high-temperature air in the heating chamber 1 generates an ascending air flow in the exhaust passage 14 directed upward from the exhaust port 12 to control the amount of air flowing out to the outside, and the heating chamber 1 is controlled by controlling the ventilation air amount. Inside temperature control can be performed. Further, the exhaust passage 14 can be closed to suppress natural airflow and stop ventilation.

  In this way, the temperature adjustment in the heating chamber 1 is controlled by opening and closing the damper 22 and controlling the opening thereof in the temperature adjustment control in the heating chamber 1, thereby accurately stabilizing the temperature adjustment in the heating chamber 1, or completely closing the exhaust passage 14. Therefore, it is possible to prevent the airflow from being naturally generated in the exhaust passage 14, and especially when the inside of the heating chamber 1 is lower than the predetermined temperature, ventilation is not promoted, so that the temperature rise in the heating chamber 1 can be increased.

  Accordingly, during the preheating in which the heating chamber 1 is heated to a predetermined temperature before the food 5 is cooked in the heating chamber 1, the heating chamber 1 can be effectively heated, so that the preheating can be completed in a short time. The cooking time can be shortened.

  The heater can detect the amount of heat radiated and control the amount of heat radiated accurately and stably to the maximum output, so the amount of heat radiated from the heater can be controlled directly under stable internal temperature conditions. Thus, it is possible to perform heating cooking, to control the radiant heat from the heater to stably exhibit high cooking performance, and to increase the radiant heat and shorten the cooking time.

  Further, with the above configuration, since the heater radiation amount detection means is the IR sensor 21 that detects the wavelength of infrared rays or the like, the infrared radiation detector can reliably detect the heat radiation amount of the heater directly. Can be controlled accurately and stably to the maximum output.

  Therefore, in addition to adjusting the temperature in the heating chamber 1 by controlling the operation of the ventilation means, it is possible to perform cooking that directly controls the amount of heat radiated from the heater under conditions of a stable internal temperature, and control the radiant heat from the heater. High cooking performance can be achieved stably, and the radiant heat can be increased to shorten the cooking time.

  In addition, since the surface temperature of the heater can be detected in a non-contact manner using an infrared detector, it is possible to control the heater so as to limit the maximum temperature of the heater, preventing the heater temperature from rising excessively. Can be prevented.

  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.

  In the present embodiment, the exhaust passage 14 is provided with only the damper 22 as a ventilation means. However, the exhaust passage 14 may be provided with both a blower and a damper.

Thereby, even if the exhaust passage 14 provided with the blower 13 is an upward passage that is likely to generate an updraft, the ventilation 22 is reliably stopped by closing the damper 22 when the blower 13 is stopped. be able to. Further, it is also possible to perform the air volume control by controlling the opening degree of the damper 22 without controlling the supply power only by controlling the blower 13 on or off.

  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.

DESCRIPTION OF SYMBOLS 1 Heating chamber 2 Upper heater 3 Lower heater 5 Food 7 Upper heater thermocouple (Upper heater radiation amount detection means)
8 Lower heater thermocouple (lower heater radiation level detection means)
9 Thermistor (Internal temperature detection means)
10 Control means 13 Blower (ventilation means)
14 Exhaust passage 21 IR sensor (infrared detector)
22 Damper (Ventilation means)

Claims (6)

A heating chamber for heating the food; an in-chamber temperature detecting means for detecting the temperature in the heating chamber; a heater for cooking; a heater radiation amount detecting means for detecting a heat radiation amount of the heater; Ventilation means for ventilating air, and control means for controlling the heating amount of the heater and the operation of the ventilation means, the control means being based on the output of the internal temperature detection means A heating cooker that preferentially controls the operation of the ventilation means when controlling to a set temperature. The heater is provided so that food is sandwiched between the upper part and the lower part of the heating chamber, and each of the upper heater and the lower heater is provided with an upper heater radiation amount detection means and a lower heater radiation amount detection means. The cooking device according to claim 1, wherein each heater heating amount is controlled. The ventilation means is a blower provided for ventilation of the heating chamber, and the control means gives priority to the air volume control of the blower when controlling to a predetermined internal set temperature based on the output of the internal temperature detection means. The heating cooker of any one of Claim 1 or Claim 2. The ventilation means is a damper provided in the exhaust passage for ventilation of the heating chamber, and the control means controls the opening / closing of the damper when controlling to a predetermined internal set temperature based on the output of the internal temperature detection means. The cooking device according to any one of claims 1 and 2, which has priority. The heating cooker according to any one of claims 1 to 4, wherein the heater radiation amount detection means is a thermocouple provided in contact with the heater. The heating cooker according to any one of claims 1 to 4, wherein the heater radiation amount detection means is an infrared detector that detects a wavelength such as infrared rays.

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