JP2010286206A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker capable of preventing excessive baking to make food delicious, shortening a cooking time, and making users satisfied with cooking. <P>SOLUTION: The heating cooker which demonstrates stable and high cooking performance in a short cooking time detects a heat radiation amount of a heater to control the heat radiation amount of the heater, ventilates the inside of a heating chamber 1 by a blower 13, performs control so as to increase a ventilation amount of the blower 13 when a temperature in the heating chamber 1 is higher than a predetermined temperature and to decrease the ventilation amount when the temperature is low for stabilizing the temperature in the heating chamber 1 by the operation of the blower 13, and enhances an effect of radiation heat by increasing an energization rate of the heater. <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, that is, when the internal temperature exceeds 300 ° C., the power to the heater is shut off, and 260 ° C. If the control method such as power supply is used if the temperature is lower, the heating temperature is considerably lowered when the cooking starts when the internal temperature is around 260 ° C., 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 heating cooker, in the case of this kind of differential, the power supply to the heater is cut off and the power supply is repeated at intervals of about several tens of seconds to 2 to 3 minutes, that is, radiant heat is generated at this time interval. There was also a problem that the cooking performance was not stable depending on the timing of the start of 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.

  The heating cooker of the present invention increases the ventilation amount by the ventilation means when the heating chamber is higher than a predetermined temperature, particularly when cooking food, so as to decrease the ventilation amount when the heating chamber is low. Since the temperature is controlled, the temperature decreases due to an increase in ventilation when the heating chamber is hot, and the temperature increases due to the heating effect of the heater due to a decrease in ventilation when the temperature is low.

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

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, ventilation 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. Based on the output of the internal temperature detection means, the ventilation volume by the ventilation means is increased when the heating chamber is higher than a predetermined temperature, and the ventilation volume is controlled to be decreased when the heating chamber is low temperature. Is.

As a result, if the control means increases the ventilation rate when the heating chamber is hot, the temperature decreases due to ventilation, and if the ventilation rate decreases when the heating chamber is low, the temperature rises due to the heating effect of the heater. While controlling, the amount of heat radiation of the heater is detected and the amount of heat radiation of the heater is controlled so that the amount of heat radiation can be accurately and stably output to the maximum.

  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.

  According to a second aspect of the invention, in particular, in the first aspect of the invention, an exhaust passage for exhausting the air in the heating chamber to the outside of the heating chamber by the ventilation means and an odor removing means for removing the odor component contained in the air are provided. .

  From this, it is possible to remove the odor components and exhaust the air in the cabinet containing odors and oily smoke during cooking to the outside of the heating chamber, so the cooking chamber without worrying about the odor from the cooking device The internal ventilation can be promoted, and the heat radiation of the heater can be maximized.

  And while controlling the temperature in the heating chamber by operating the ventilation means, the exhaust when the heating chamber is hot is controlled with a relatively large air volume, and the low temperature exhaust is controlled with a small air volume. It is possible to accelerate the cooking process, and it effectively works to remove the odor component, while keeping the radiant heat from the heater high and shortening the cooking time.

  Moreover, since the radiant heat from a heater can be controlled, the high cooking performance can be exhibited stably, and it can also prevent that the internal temperature rises excessively.

  In the third invention, in particular, in any one of the first and second inventions, 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 radiation amount is provided to each of the upper heater and the lower heater. A detecting means and a lower heater radiation amount detecting means are provided to control 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 fourth aspect of the present invention, in any one of the first to third aspects of the invention, 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 temperature is higher than a predetermined temperature, the air volume of the blower is increased, and when the temperature in the heating chamber is low, the air volume is decreased.

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. Can be controlled. As a result, 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 demonstrate stable and high cooking performance. Can be shortened.

  The fifth invention is a thermocouple in which the heater radiation amount detecting means of any one of the first to fourth inventions is 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 the sixth aspect of the invention, the heater radiation amount detection means of any one of the first to fourth aspects of the invention is an infrared detector that detects wavelengths 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 cross-sectional view as viewed 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 are provided in the heating chamber 1 of the main body 50 of the heating cooker, and the food 5 placed on the 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, 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 detecting means. A thermistor 9 as a chamber temperature detection means is fixed to the wall surface of the heating chamber 1.
The upper heater thermocouple 7, the lower heater thermocouple 8, and the thermistor 9 are electrically connected to the control means 10, and based on their outputs, the energization of the upper heater 2 and the lower heater 3 can be controlled to adjust the heating amount. It is like that.

  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 but can also be provided in the bottom part and side surface side of the heating chamber 1.

  The exhaust port 12 provided in the upper part of the side wall in the heating chamber 1 is a ventilation means to the exhaust outlet 51 provided so as to communicate with the outside of the main body 50 in order to ventilate the air in the heating chamber 1. The exhaust passage 14 is connected via the blower 13. 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 the contained odor component is decomposed and removed, it is discharged out of the main body 50.

  The basic operation of the cooking device having the above configuration 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).

  In addition, preheating here is operation which heats up the heating chamber to predetermined temperature before cooking the food 4 in the heating chamber 1, and it replaces food at the same predetermined temperature continuously. When cooking several times, when the temperature in the heating chamber 1 is lowered by taking out the food 4 after the previous cooking, the heating chamber is raised to the predetermined temperature before the next cooking without any user operation. The operation of keeping warm is also included.

  When heating cooking with preheating is selected by the user, the control means 10 starts a preheating operation (S102), and performs heating amount control of the upper heater 2 and the lower heater 3 according to 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).

  In the heater temperature control (S103) at this time, as shown in FIG. 3, 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 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 case where the heater temperature th is lower than the set temperature th0-Δ (598 ° C.), th <th0-Δ is opposite. Here, when th> th0 + Δ, where the heater temperature th is higher than the set temperature th0 + Δ (602 ° C.), and th0−Δ ≦ th ≦ th0 + Δ where it is determined that the heater temperature is equal to the set temperature.

  Thereafter, when the heater temperature is lower than the set temperature, th <th0−Δ, the heating amount is increased under the conditions of S303 and below, and when the heater temperature is higher than the set temperature, th> th0 + Δ, the heating amount is decreased (S308). Otherwise, proportional control (P control) based on the deviation between the heater temperature th and the set temperature th0 that is the target temperature, in which it is determined that the heater temperature is equal to the set temperature and the heating amount is not increased or decreased, is basic. The amount of heating is controlled using the feedback control.

  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 higher than the set temperature tc0, the heating amount is controlled to increase 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 from the supply power (energization rate) to the blower 13 that the fan rotation speed is maximum (S306), and the rotation speed is not maximum. In this case, 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 th> th0 + Δ in which the heater temperature is higher than the set temperature 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.

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

  Even in this step S402, a differential Δ is provided to improve the control stability, and tc <tc0−Δ, tc> tc0 + Δ, and tc0−Δ ≦ tc ≦ tc0 + Δ are determined to be equal to the set temperature. A comparison is made based on conditions.

  In step S402, when 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 radiate heat from the heating chamber. Reduce the 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.

  At this time, if the internal temperature tc is much lower than the set temperature tc0, it is necessary to stop the blower 13 by controlling the rotational speed of the blower 13. By stopping the blower 13, the ventilation amount is minimized and the temperature increase rate of the heating chamber 1 is maximized. Therefore, when it is desired to quickly raise the temperature in the heating chamber 1, it is necessary to stop the blower 13 and make the ventilation amount zero.

  Conversely, if the internal temperature tc is higher than the set temperature tc0 in step S402, tc> tc0 + Δ, the rotational speed of the blower 13 is increased and the ventilation air volume 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, the input operation unit is operated to make various settings such as the heating method, cooking time, and heating temperature, and when the start button is pressed, 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.

  At the time of cooking the food, in the heating chamber temperature control subroutine of the heating chamber temperature control (S111), the control means 10 is based on the output of the thermistor 9, and the inside of the heating chamber 1 is higher than the predetermined temperature tc, as in S104. When tc> tc0 + Δ, it is determined that the ventilation amount by the blower 13 is increased, and when tc <tc0−Δ, where the inside of the heating chamber 1 is determined to be low, the ventilation amount is decreased.

  If the ventilation volume is increased to lower the temperature in the heating chamber 1 when the temperature is high, the high-temperature exhaust gas flows into the catalyst 15 and the reaction activity is improved because of the high temperature. Will be removed sufficiently.

  On the other hand, when the inside of the heating chamber 1 is raised by the heating effect of the heater when the temperature is low, if the ventilation rate is reduced, even the low-temperature exhaust gas whose reaction activity tends to be low has a small air volume. The removal reaction is efficiently promoted.

  As described above, the present embodiment includes 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, and the upper heater thermoelectric A pair 7, a lower 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, When cooking food, the control means 10 increases the ventilation amount by the blower 13 when the inside of the heating chamber 1 is higher than a predetermined temperature based on the output of the thermistor 9, and the ventilation amount when the inside of the heating chamber 1 is low. Is controlled so as to decrease.

  Thereby, while controlling the temperature adjustment in the heating chamber 1 by operating the blower 13, the amount of heat radiation of the heater is detected and the amount of heat radiation of the heater is controlled, 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, by including an exhaust passage 14 for exhausting the air in the heating chamber 1 to the outside of the heating chamber by the blower 13 and a catalyst 15 for removing the odor component contained in the exhaust, odor and oily smoke during cooking are included. The air in the chamber can be exhausted outside the heating chamber by removing odor components. As a result, the inside ventilation during cooking can be promoted without worrying about the odor from the heating cooker, and the heat radiation amount of the heater can be output to the maximum.

  Then, while controlling the temperature adjustment in the heating chamber by the operation of the blower 13, the exhaust when the heating chamber 1 is at a high temperature is controlled with a relatively large air volume, and the low temperature exhaust is controlled with a small air volume. It is possible to accelerate the cooking process, and it effectively works to remove the odor component, while keeping the radiant heat from the heater high and shortening the cooking time.

  Moreover, since the radiant heat from a heater can be controlled, the high cooking performance can be exhibited stably, and it can also prevent that the internal temperature rises excessively.

  And when the cooking time which performs both heater temperature control (S110) and heating chamber temperature control (S111) passes the setting time at the time of an input, the heating which maintains a temperature by repeating a heater temperature control subroutine and a heating chamber temperature control subroutine is repeated. After exiting the cooking loop, the end of cooking 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 ends.

  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 setting for the upper heater thermocouple 7 is set 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. The temperature is stored in advance as a low temperature (for example, th0 upper = th0 lower−100 ° C. = 500 ° C.), and the control means 10 determines whether the upper heater 2 and the lower heater 3 are based on the respective set temperatures th0 and th0. The amount of heating is feedback controlled.

  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, when the internal temperature tc is much lower than the set temperature tc0, such as during preheating, control for stopping the blower 13 is effective. By stopping the blower 13, the ventilation amount is minimized and the temperature rise rate of the heating chamber 1 is maximized. However, even if the blower 13 is stopped, the exhaust passage 14 is not shielded. When some force such as buoyancy or inertia force is applied, ventilation in the heating chamber 1 may be promoted.

  However, when the ventilation is not promoted as in the present embodiment, heat release from the inside of the heating chamber 1 and temperature drop due to ventilation are prevented while the blower 13 is stopped by the control means 10, and the heater is used. Since the heating chamber 1 can be effectively heated by heating, it is possible to preheat for a short time or to increase the temperature for a short time.

  During cooking, while controlling the temperature in the heating chamber 1 by operating the blower 13, the amount of heat radiation of the heater is detected and the amount of heat radiation of the heater is controlled to accurately and stably maximize the amount of heat radiation. It can be controlled so that it can be output.

  And by stabilizing the internal temperature quickly, stable high cooking performance can be exhibited, and the radiant heat can be increased to shorten the cooking time.

  While the blower 13 is provided in the exhaust passage 14 as a ventilation means, the control means 10 increases the air volume of the blower 13 when the inside of the heating chamber 1 is higher than a predetermined temperature based on the output of the thermistor 9, and the inside of the heating chamber 1 By controlling the air volume of the blower 13 at a low temperature, the temperature adjustment in the heating chamber can be accurately stabilized by controlling the air volume of the blower 13, and the amount of heat radiation is detected by detecting the heat radiation amount of the heater. Can be controlled accurately and stably to the maximum output.

  As a result, 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 demonstrate stable and high cooking performance. Can be shortened.

  Further, in the exhaust passage 14 communicating from the heating chamber 1 to the exhaust outlet 51 that opens to the outside of the main body 50, at least the vicinity of the exhaust outlet 51 is lowered toward the exhaust outlet 51 so that the airflow forms an upward airflow and does not promote ventilation. By forming the exhaust passage 14 in the direction, it can be configured not to generate a natural airflow of the heating chamber ventilation, and the heating chamber can be heated for a short time when the ventilation means is stopped.

  Further, as described above, when the control is performed so as to reach the predetermined internal set temperature tc0 based on the output of the thermistor 9, the control means is controlled by the operation of the blower 13 as the ventilation means as shown in the flowchart of FIG. 10 is operated, temperature adjustment in the heating chamber 1 is controlled by the operation of the ventilation means, the amount of heat radiation of the heater is detected and the amount of heat radiation of the heater is controlled, and the amount of heat radiation is accurately and stabilized. Can be controlled to produce maximum output.

  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. 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, and the heating chamber Since the natural airflow of the heating chamber ventilation can be stopped while the blower 13 for increasing the temperature is stopped, the heating chamber can be heated for a short time.

  Even if the distance between the food 5 and the upper heater 2 changes depending on the thickness of the food, the amount of heat radiation of the upper heater 2 and the lower heater 3 is detected and the amount of heat radiation of the heater is controlled. It is possible to control the amount of heat radiation so that it can be output accurately and stably to the maximum.

  As a result, 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.

  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 odor and oily smoke during cooking can be exhausted outside the heating chamber 1 by decomposing and removing odor components.

  As a result, the inside ventilation during cooking can be promoted without worrying about the odor from the heating cooker, 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 cross-sectional view seen from the side of the heating cooker according to Embodiment 2 of the present invention.

  As shown in FIG. 5, the present embodiment is different from the first embodiment in that a wavelength of infrared rays or the like is detected as a heater radiation amount detecting means for detecting the thermal radiation amounts of the upper heater 2 and the lower heater 3. The IR sensor 21 that is an infrared detector is provided, and the damper 22 that is a passage shielding means is provided in the exhaust passage 14 for ventilation.

  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 at a plurality of measurement points can be measured, and the heat radiation amount of each 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 an exhaust outlet 51 provided to communicate with the outside of the main body 50. Is connected to

  A catalyst 15 and a blower 13 as a ventilation means are provided in the middle of the exhaust passage 14, and a damper 22 as a passage shielding means is provided in a passage from the blower 13 to the upper exhaust outlet 51.

  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. Accordingly, it is possible to control the amount of air that the high temperature air in the heating chamber 1 generates ascending airflow in the exhaust passage 14 upward from the exhaust port 12 and flows out to the outside, or the exhaust passage 14 is closed and closed. Natural airflow can be suppressed and ventilation can be stopped.

  In this way, by controlling the opening degree of the damper 22 in the temperature adjustment control in the heating chamber 1, the exhaust passage 14 can be shielded when the blower 13 is stopped, so that the ventilation of the heating chamber is promoted by the natural airflow in the exhaust passage. Therefore, the heating chamber 1 can be heated for a short time.

  The temperature control in the heating chamber 1 can be accurately and stably controlled by the operation control of the blower 13 so that 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.

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 be detected, an excellent cooking device capable of detecting the finished temperature can be provided.

  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 various types of commercial use as cooking utensils that use an oven or grill function It can be applied to applications such as oven heating and thawing devices, heating devices in industrial fields such as drying devices, ceramics heating, sintering or biochemical reaction, and particularly suitable for those having 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 15 catalyst (odor removal means)
21 IR sensor (infrared detector)

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, and in particular during cooking of food, the control means includes the internal temperature detection means. A heating cooker that controls to increase the ventilation amount by the ventilation means when the heating chamber is higher than a predetermined temperature based on the output, and to decrease the ventilation amount when the heating chamber is low temperature. The heating cooker according to claim 1, further comprising: an exhaust passage for exhausting air in the heating chamber to the outside of the heating chamber by ventilation means; and odor removing means for removing odor components contained in the air. 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 heating cooker according to any one of claims 1 and 2, wherein each heater heating amount is controlled. The ventilation means is a blower provided for ventilation of the heating chamber, and the control means increases the air volume of the blower when the heating chamber is hotter than a predetermined temperature based on the output of the internal temperature detection means, and the heating The cooking device according to any one of claims 1 to 3, wherein the air volume is controlled to be reduced when the room is at a low temperature. 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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