JP2011085318A - Method of operating heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To prevent excessive heating of a cooking object and to prevent a problem wherein heating of the cooked object lasts without finishing. <P>SOLUTION: This method of operating a heating cooker is proposed for heating the cooked object by supplying steam into a cooking chamber in which the cooking object is placed. The heating of the cooking object is finished when an integrated time, from a time when the temperature of the cooking object reaches a product temperature set value A or more, reaches a product temperature set time ta. When the temperature of the cooked object becomes lower than the product temperature set value A during integration of the time from the time when the temperature of the cooking object reaches the product temperature set value A or more, the integration of the time is interrupted, and the integration of the time is restarted without resetting it to zero, when the temperature of the cooking object reaches the product temperature set value A or more again. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for operating a cooking device that heats food or food (hereinafter referred to as an object to be cooked) with steam.

  DESCRIPTION OF RELATED ART Conventionally, as disclosed by the following patent document 1, a heating cooking apparatus is known that supplies steam to a cooking chamber in which a food item is stored to heat the food item. In this cooking device, when both the first condition and the second condition are satisfied, the heating of the object to be cooked is finished.

  That is, when steam is supplied into the cooking chamber and the temperature in the cooking chamber reaches the first set temperature, the time is started and the first condition is that the first setting time elapses. In addition, when the product temperature sensor inserted into the object to be cooked detects a second set temperature lower than the first set temperature, it starts measuring time and continuously detects the second set temperature or more for the second set time. The second condition. And when both these 1st conditions and 2nd conditions are satisfy | filled, it controls to complete | finish a heating. Thereby, cooking of a to-be-cooked object is achieved, aiming at extinction of various germs.

Japanese Patent No. 4254521

  However, in the case of the invention disclosed in Patent Document 1, one of the heating end conditions is that the product temperature sensor inserted in the object to be cooked continuously detects the second set temperature or higher for the second set time. . However, if the material to be cooked is, for example, a boiled food, the boiled juice is boiled and stirred, so that the detected value of the product temperature sensor may fall below the second set temperature for a short time. When this happens, the timekeeping time is reset to zero and accumulated again. In such control, there is a possibility that the object to be cooked will be overheated or that the object to be cooked will not end indefinitely.

  The problem to be solved by the present invention is to prevent overcooking of the food to be cooked and to prevent the inconvenience that the cooking of the food to be cooked does not end indefinitely.

  The present invention has been made in order to solve the above-mentioned problems, and the invention according to claim 1 is directed to a cooking device that supplies steam to a cooking chamber containing a food to be cooked to heat the food to be cooked. In the operation method, when the accumulated time after the temperature of the cooking object becomes equal to or higher than the product temperature setting value reaches the product temperature setting time, the heating of the cooking object is terminated, and the temperature of the cooking object is reached. If the temperature of the object to be cooked becomes less than the item temperature setting value while accumulating the time after the temperature becomes equal to or higher than the product temperature set value, the time accumulation is interrupted and the food to be cooked again When the temperature is equal to or higher than the product temperature set value, the operation of the heating cooking apparatus is characterized in that the time accumulation is restarted without being reset to zero.

  According to invention of Claim 1, even if the temperature of a to-be-cooked object temporarily becomes less than a goods temperature setting value, integrating | accumulating the time after the temperature of to-be-cooked objects becomes more than a goods temperature setting value. During this time, the time integration is interrupted, and when the temperature of the object to be cooked becomes equal to or higher than the product temperature setting value, the time integration is restarted without being reset to zero. In this way, only the time during which the temperature of the object to be cooked is equal to or higher than the product temperature set value is integrated in order, and when this accumulated time reaches the product temperature set time, the heating of the object to be cooked is terminated. Even if the temperature of the food to be cooked temporarily becomes less than the set temperature, the time is not restarted from zero, so that the food to be cooked can be prevented from being overheated and the cooking of the food to be cooked does not end indefinitely. Inconvenience can be prevented.

  In the invention according to claim 2, as the cooking chamber set value, a temperature higher than the product temperature set value or a pressure higher than a pressure having the product temperature set value as a saturation temperature is set, and the temperature in the cooking chamber is set. Or the temperature or pressure in the said cooking chamber is adjusted so that a pressure may be set as the said cooking chamber setting value, The operating method of the heating cooking apparatus of Claim 1 characterized by the above-mentioned.

  According to the second aspect of the present invention, by adjusting the inside of the cooking chamber to a temperature or pressure higher than the product temperature set value, the temperature of the object to be cooked is prevented from being significantly below the product temperature set value. Thereby, heating cooking of a to-be-cooked object can be aimed at, satisfy | filling sanitary conditions reliably.

  According to a third aspect of the present invention, the accumulated time after the temperature or pressure in the cooking chamber becomes equal to or higher than the cooking chamber setting value reaches the cooking chamber setting time, and the temperature of the cooking object is the product temperature setting value. The operation method of the cooking device according to claim 1 or 2, wherein heating of the object to be cooked is terminated when the accumulated time after reaching the product temperature setting time.

  According to the third aspect of the present invention, the cooking chamber is maintained at the cooking chamber setting time at the cooking chamber set value or more, and the sanitary condition is ensured by keeping the cooking object at the cooking temperature setting value at the cooking temperature or more. While filling, the cooking object can be cooked by heating.

  According to a fourth aspect of the present invention, the temperature or pressure in the cooking chamber becomes less than the cooking chamber set value while integrating the time after the temperature or pressure in the cooking chamber becomes equal to or higher than the cooking chamber set value. In this case, the operation of the heating cooking apparatus according to claim 3, wherein the time integration is continued without interruption.

  According to the fourth aspect of the present invention, the time accumulation is interrupted even when the cooking chamber is less than the cooking chamber set value during the integration of the time since the cooking chamber has become the cooking chamber set value or more. By continuing without being heated, it is possible to prevent the food to be cooked from being overheated and to prevent the inconvenience that the cooking of the food to be cooked does not end indefinitely.

  In the invention according to claim 5, the temperature or pressure in the cooking chamber becomes less than the cooking chamber setting value while integrating the time after the temperature or pressure in the cooking chamber becomes equal to or higher than the cooking chamber setting value. In this case, the time integration is interrupted, and when the temperature or pressure in the cooking chamber becomes equal to or higher than the cooking chamber set value again, the time integration is restarted without resetting to zero. It is an operating method of the described heating cooking apparatus.

  According to the fifth aspect of the present invention, during the integration of the time after the cooking chamber becomes equal to or higher than the cooking chamber set value, even if the cooking chamber temporarily becomes less than the cooking chamber setting value, the time integration is performed only during that time. When the cooking chamber becomes the cooking chamber set value or more again, the time integration is resumed without resetting to zero. In this way, only the time during which the cooking chamber is equal to or greater than the cooking chamber set value is accumulated in order. Even if the cooking chamber temporarily becomes less than the cooking chamber set value, it is possible to prevent overheating of the food to be cooked and to prevent inconvenience that the cooking of the food to be cooked does not end forever. can do.

  According to a sixth aspect of the present invention, the temperature or pressure in the cooking chamber is set to the cooking temperature before the accumulated time after the temperature of the food to be cooked reaches or exceeds the product temperature setting value. The heating of the food to be cooked is terminated when the accumulated time after reaching the room set value or more reaches an upper limit set time longer than the cook room set time. It is a driving | operation method of the heat cooking apparatus as described in a term.

  According to the sixth aspect of the present invention, the cooking chamber becomes equal to or higher than the cooking chamber set value before the accumulated time after the object to be cooked reaches or exceeds the product temperature setting value. When the accumulated time reaches the upper limit set time, the heating of the object to be cooked is terminated when the upper limit set time has elapsed. Even if the temperature of the food to be cooked cannot be detected due to a malfunction of the product temperature sensor, the heating of the food to be cooked can be prevented and the heating of the food to be cooked indefinitely can be prevented by ending the heating with the upper limit setting time. The inconvenience that does not occur can be prevented.

  The invention according to claim 7 is the integration after the temperature difference between the cooking chamber and the object to be cooked is within a setting range, and the temperature or pressure in the cooking chamber is equal to or higher than the cooking chamber setting value. The heating cooking device operating method according to any one of claims 3 to 6, wherein if the time is longer than the cooking chamber setting time, the heating of the cooking object is terminated.

  According to the seventh aspect of the present invention, the accumulated time after the temperature difference between the cooking chamber and the object to be cooked is within the set range and the cooking chamber is equal to or greater than the cooking chamber set value is the cooking chamber setting time. If it is longer than this, it is possible to prevent the cooking object from being overheated by terminating the heating of the cooking object.

  According to an eighth aspect of the present invention, a predetermined permissible zone is set for the cooking chamber setting value, and the temperature or pressure in the cooking chamber is maintained within the predetermined permissible zone of the cooking chamber setting value. The temperature or pressure of this is adjusted, The operating method of the heating cooking apparatus of any one of Claims 2-7 characterized by the above-mentioned.

  According to the eighth aspect of the present invention, the cooking chamber is controlled so as to be maintained within a predetermined permissible band of the cooking chamber set value, thereby maintaining the environment in the cooking chamber as desired and heating the object to be cooked. Can do. Therefore, the heating control of the object to be cooked can be easily and stably achieved.

  According to the ninth aspect of the present invention, the accumulated time after the temperature or pressure in the cooking chamber becomes equal to or higher than a lower limit value of a predetermined allowable band of the cooking chamber setting value reaches the cooking chamber setting time, and the cooking target When the accumulated time after the temperature of the product becomes equal to or higher than the product temperature set value reaches the product temperature set time, heating of the cooking object is terminated, and the temperature or pressure in the cooking chamber is set to the cooking chamber set value. Accumulating time even when the temperature or pressure in the cooking chamber is less than the lower limit value of the predetermined permissible band of the cooking chamber set value during the integration of the time since the lower limit value of the predetermined permissible band is exceeded It continues without interrupting, It is the operating method of the heat cooking apparatus of Claim 8 characterized by the above-mentioned.

  According to the ninth aspect of the present invention, during the integration of the time after the cooking chamber becomes equal to or higher than the lower limit value of the predetermined allowable band of the cooking chamber set value, the lower limit value of the predetermined allowable band of the cooking chamber setting value is accumulated. Even if it becomes less than this, by continuing the integration of time without interruption, it is possible to prevent the cooking object from being overheated and to prevent the inconvenience that the heating of the object to be cooked will not end indefinitely.

  The invention according to claim 10 is characterized in that the accumulated time after the temperature or pressure in the cooking chamber becomes equal to or higher than a lower limit value of a predetermined allowable band of the cooking chamber setting value reaches the cooking chamber setting time, and the cooking target is cooked. When the accumulated time after the temperature of the product becomes equal to or higher than the product temperature set value reaches the product temperature set time, heating of the cooking object is terminated, and the temperature or pressure in the cooking chamber is set to the cooking chamber set value. If the temperature or pressure in the cooking chamber is less than the lower limit value of the predetermined permissible band of the cooking chamber setting value during the integration of the time after the lower limit value of the predetermined permissible band is exceeded, the time is accumulated. 9. When the temperature or pressure in the cooking chamber becomes equal to or higher than a lower limit value of a predetermined permissible band of the cooking chamber set value, the time accumulation is resumed without resetting to zero. This is a method for operating the heating cooking apparatus.

  According to the invention described in claim 10, the cooking chamber temporarily accumulates the predetermined allowable band of the cooking chamber set value while integrating the time after the cooking chamber becomes equal to or greater than the lower limit value of the predetermined allowable band of the cooking chamber set value. Even if it is less than the lower limit value, the time integration is interrupted only during that time, and when the cooking chamber becomes equal to or greater than the lower limit value of the predetermined allowable band of the cooking chamber setting value, the time integration is restarted without being reset to zero. In this way, only the time during which the cooking chamber is equal to or greater than the lower limit value of the predetermined allowable band of the cooking chamber set value is accumulated in order. Even if the cooking chamber temporarily falls below the lower limit of the predetermined allowable range of the cooking chamber setting value, the time is not restarted from zero, so it is possible to prevent the cooking object from being overheated and to keep the cooking object indefinitely. It is possible to prevent the inconvenience that the heating does not end.

  In the invention according to claim 11, the cooking chamber set value is set by temperature, and the temperature in the cooking chamber is detected and controlled, or the cooking chamber set value is set by temperature, and this temperature is set as a saturation temperature. The pressure in the cooking chamber is detected and controlled, or the cooking chamber set value is set by pressure, and the cooking chamber pressure is detected and controlled, or the cooking chamber setting value is pressure. The pressure is converted into a temperature at which the pressure is set as a saturation pressure, and the temperature in the cooking chamber is detected and controlled, or the cooking chamber set value is set as a temperature, and the pressure at which the temperature is set as the saturation temperature is also used. Convert and detect and control the temperature and pressure in the cooking chamber, or the cooking chamber set value is set as pressure, and this pressure is also converted to a saturation pressure, and the pressure and temperature in the cooking chamber are 3. Detection and control. A method of operating a cooking apparatus according to any one of 10.

  According to the eleventh aspect of the present invention, in the case of saturated steam, the temperature and the pressure are in a predetermined relationship. Therefore, by appropriately converting the temperature and the pressure, the set value is set by the temperature or the pressure, and cooking is performed. The temperature and / or pressure in the room can be detected and controlled.

  In a twelfth aspect of the present invention, a predetermined allowable band is set for the product temperature set value, and the accumulated time after the temperature of the cooking object becomes equal to or higher than a lower limit value of the predetermined allowable band of the product temperature set value. When the product temperature setting time is reached, heating of the cooking object is terminated, and the time from when the temperature of the cooking object becomes equal to or higher than the lower limit value of the predetermined allowable band of the product temperature setting value is being integrated, When the temperature of the cooking object becomes less than the lower limit value of the predetermined allowable range of the product temperature setting value, the time accumulation is interrupted and the temperature of the cooking object is again set to the predetermined allowable value of the product temperature setting value. The operation method of the heating cooking apparatus according to any one of claims 1 to 11, wherein when it becomes equal to or more than a lower limit value of the belt, the integration of time is restarted without being reset to zero.

  According to the twelfth aspect of the present invention, the cooking object is temporarily set to the predetermined temperature setting value while integrating the time after the cooking object becomes equal to or higher than the lower limit value of the predetermined allowable band of the product temperature setting value. Even if it is less than the lower limit of the tolerance band, the time accumulation is interrupted only during that time, and if the cooked food is again above the lower limit of the predetermined tolerance band of the product temperature setting value, the time accumulation is not reset to zero. Resume. In this way, only the time during which the food is equal to or higher than the lower limit value of the predetermined allowable band of the product temperature set value is integrated in order. Even if the food to be cooked temporarily falls below the lower limit of the predetermined allowable temperature range, it is possible to prevent overheating of the food to be cooked and to keep cooking the food forever. It is possible to prevent the inconvenience that the heating is not completed.

  Furthermore, the invention according to claim 13 is characterized in that the setting values and the setting times are set so as to be changeable. It is a driving method.

  According to invention of Claim 13, a to-be-cooked object can be heated as desired by changing each setting value and each setting time.

  ADVANTAGE OF THE INVENTION According to this invention, while preventing overcooking of a to-be-cooked object, the problem that the cooking of a to-be-cooked object does not complete | finish forever can be prevented.

It is a schematic block diagram which shows an example of the heating cooking apparatus with which the driving | running | working method of this invention is applied suitably, and has shown the use condition while showing a part in cross section. It is the schematic which shows the integration | accumulation method of the time after the temperature of a to-be-cooked object becomes more than a product temperature setting value. It is the schematic which shows the state which maintains the temperature in a cooking chamber in the predetermined tolerance zone of a cooking chamber setting value. It is the schematic which shows the relationship between the temperature of a cooking chamber and a to-be-cooked object, and elapsed time in a heat cooking process. It is a figure which shows the other example of FIG. It is a figure which shows the further another example of FIG. It is a figure which shows the further another example of FIG. It is a figure which shows the further another example of FIG.

Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings.
FIG. 1 is a schematic configuration diagram illustrating an example of a cooking device 1 to which the operation method of the present invention is suitably applied, showing a part in cross-section and a use state.

  The cooking device 1 is a device that cooks the cooking object 2 by supplying steam into the cooking chamber 3 in which the cooking object 2 is accommodated. The cooking device 1 may have a function of vacuum-cooling the cooking object 2 after cooking and a function of vacuum-thawing the cooking object 2 in a frozen state before cooking. With vacuum cooling, the gas in the cooking chamber 3 is sucked and discharged to the outside, and the pressure in the cooking chamber 3 is reduced, thereby promoting the evaporation of moisture from the cooking object 2 and cooling the cooking object 2 with its latent heat of vaporization. To do. Moreover, vacuum thawing | decompression means defrosting the to-be-cooked object 2 with the low temperature steam by supplying a vapor | steam into the cooking chamber 3 under pressure reduction.

  The cooking device 1 includes a steamer, a steamer, a steam cooler, or a saturated steam cooker. The steamer is a device that steams the cooking object 2 with steam. The steamer is a device that steams or boils the food 2 with steam. The steaming cooler is a steaming machine with a vacuum cooling function added thereto. After steaming or cooking the cooking object 2 with steam, the cooking chamber 3 is depressurized to vacuum-cool the cooking object 2. It is. The saturated steam cooker adjusts the pressure in the cooking chamber 3 to adjust the saturated steam temperature in the cooking chamber 3, and heats the food 2 in the cooking chamber 3 with steam at a desired temperature. It is. Similar to the steaming cooler, the saturated steam cooker should be able to vacuum the cooking object 2 by vacuuming the cooking chamber 3 as desired after cooking.

  The cooking device 1 in the illustrated example has a cooking chamber 3 in which an object to be cooked 2 is accommodated, a decompression means 4 that sucks and discharges the gas in the cooking chamber 3 to the outside, and decompresses the cooking chamber 3. Cooking by the pressure difference between atmospheric pressure and the return pressure means 5 for returning the pressure by introducing outside air into the cooking chamber 3, the steam supply means 6 for supplying steam to the cooking chamber 3 to heat the cooking object 2 The exhaust means 7 for exhausting the gas in the chamber 3 to the outside, the pressure sensor 9 for detecting the pressure in the cooking chamber 3, and the temperature (article temperature) of the cooking object 2 accommodated in the cooking chamber 3 are detected. A product temperature sensor 10 and a control means 11 for controlling the means 4 to 7 based on detection signals and elapsed time of the sensors 9 and 10 are provided. However, a temperature sensor that detects the temperature in the cooking chamber 3 may be used instead of or in addition to the pressure sensor 9 that detects the pressure in the cooking chamber 3.

  The to-be-cooked object 2 is various foods or foods, and may be immersed in a liquid. For example, the ingredients may be soaked in broth to make a boiled food, and the food to be cooked 2 is appropriately put in a container such as a hotel pan and put in and out of the cooking chamber 3.

  In the illustrated example, the cooking chamber 3 includes a cooking chamber body 12 that opens to one side surface and has a hollow portion, and a door 13 that opens and closes the opening of the cooking chamber body 12. The cooking object 2 can be accommodated in the cooking chamber 3 via a cart 14 that is put in and out of the cooking chamber 3 or directly on a shelf provided in the cooking chamber 3. After the object to be cooked 2 is accommodated in the cooking chamber 3, the opening of the cooking chamber body 12 is hermetically closed by the door 13.

  As described above, the cooking chamber 3 is provided with the pressure sensor 9 and / or the temperature sensor and the product temperature sensor 10. The pressure sensor 9 detects the pressure in the cooking chamber 3, the temperature sensor detects the temperature in the cooking chamber 3, and the product temperature sensor 10 detects the temperature of the cooking object 2 accommodated in the cooking chamber 3. To detect. The product temperature sensor 10 in the illustrated example inserts the temperature measuring unit into the cooking object 2 and detects the temperature of the cooking object 2.

  When the saturated steam is supplied into the cooking chamber 3 and the cooking object 2 in the cooking chamber 3 is heated, the pressure and temperature in the cooking chamber 3 are in a predetermined relationship. Therefore, one or both of the pressure sensor 9 and the temperature sensor can be used by appropriately converting the pressure and temperature in the cooking chamber 3.

  For the same reason, various setting values for control may be set by temperature or pressure. For example, a cooking chamber set value B, which will be described later, may be set by temperature or may be set by pressure. Moreover, the cooking chamber set value B may be set by temperature and used by converting it into pressure, or may be set by pressure and used by converting it to temperature. Then, the pressure in the cooking chamber 3 is detected and controlled by the pressure sensor 9, or instead of or in addition to this, the temperature in the cooking chamber 3 may be detected and controlled by the temperature sensor. In the case where both the pressure sensor 9 and the temperature sensor are provided, it is possible to provide a backup function in which control continues with the other sensor even if one of the sensors fails.

  Specifically, (1) the cooking chamber set value B is set by temperature, and the temperature in the cooking chamber 3 is detected and controlled, or (2) the cooking chamber set value B is set by temperature, and this temperature is set. Whether the pressure in the cooking chamber 3 is detected and controlled in terms of the saturation temperature, or (3) whether the cooking chamber set value B is set as the pressure and the pressure in the cooking chamber 3 is detected and controlled (4) The cooking chamber set value B is set as a pressure, and the pressure is converted into a temperature at which this pressure is saturated, and the temperature in the cooking chamber 3 is detected and controlled, or (5) the cooking chamber set value B is The temperature is set and converted to a pressure at which this temperature is saturated, and the temperature and pressure in the cooking chamber 3 are detected and controlled. (6) The cooking chamber set value B is set as the pressure. May be converted into a temperature at which the pressure is saturated, and the pressure and temperature in the cooking chamber 3 may be detected and controlled. Typically, the cooking chamber set value B is set by temperature, and this temperature is converted into a pressure at which the temperature is saturated, and the pressure in the cooking chamber 3 is detected and controlled. It may be set, or the temperature in the cooking chamber 3 may be detected and controlled.

  The decompression unit 4 is a unit that decompresses the inside of the cooking chamber 3 by sucking and discharging the gas in the cooking chamber 3 to the outside. In the illustrated example, a vacuum valve 16, a heat exchanger 17, a check valve 18, and a water seal vacuum pump 19 are provided in the exhaust passage 15 from the cooking chamber 3 in order from the cooking chamber 3 side. The

  The exhaust passage 15 may be connected to the upper portion of the cooking chamber 3, but is connected to a side portion of the cooking chamber 3 and a position slightly higher than the bottom surface in the cooking chamber 3 in the illustrated example. As will be described later, the steam supply path 25 into the cooking chamber 3 is connected to the upper portion of the cooking chamber 3, and the air removal efficiency from the cooking chamber 3 in that case is taken into consideration.

  The vacuum valve 16 is opened when the pressure reducing means 4 is operated, that is, when the vacuum pump 19 is operated. The vacuum valve 16 is preferably constituted by an electric valve so that the opening degree can be adjusted.

  The heat exchanger 17 cools and condenses the steam in the exhaust passage 15. Therefore, water is supplied to the heat exchanger 17 through the heat exchange water supply valve 20 and discharged. It is sufficient that the heat exchange water supply valve 20 is composed of an electromagnetic valve.

  As is well known, the water-sealed vacuum pump 19 is supplied with water called sealed water. For this purpose, water is supplied to the vacuum pump 19 through the sealed water supply valve 21 and discharged. When the vacuum pump 19 is operated, the sealed water supply valve 21 is opened in conjunction with the operation of the vacuum pump 19. It is sufficient that the sealed water supply valve 21 is composed of an electromagnetic valve.

  The decompression unit 4 may further include a steam ejector between the vacuum valve 16 and the heat exchanger 17 as desired. In this case, the steam ejector can supply steam to the inlet, the outlet is connected to the heat exchanger 17, and the suction port is connected to the cooking chamber 3 via the vacuum valve 16. Therefore, the gas in the cooking chamber 3 can be sucked and discharged toward the outlet by ejecting steam from the inlet toward the outlet with the vacuum valve 16 opened. When the decompression means 4 is operated, the heat exchanger 17 and the vacuum pump 19 are usually used in conjunction with each other. However, when the decompression means 4 is further provided with a steam ejector, the cooking chamber 2 is cooled during the vacuum cooling. It is preferable to operate the steam ejector after the inside of 3 is at a predetermined pressure or lower and the cooking object 2 is at a predetermined temperature or lower.

  The return pressure means 5 is a means for introducing outside air into the decompressed cooking chamber 3 to restore the pressure in the cooking chamber 3. In the illustrated example, an aseptic filter 23 and an air supply valve 24 are sequentially provided in the air supply path 22 into the cooking chamber 3 toward the cooking chamber 3. Since it is such a structure, if the air supply valve 24 is opened in the state where the inside of the cooking chamber 3 was pressure-reduced, outside air will be introduce | transduced into the cooking chamber 3 by differential pressure, and the inside of the cooking chamber 3 can be decompressed. The air supply valve 24 may be an electromagnetic valve, but an electric valve is used in the illustrated example.

  The steam supply means 6 is a means for introducing steam into the cooking chamber 3. In the illustrated example, a steam supply valve 26 is provided in the steam supply path 25 into the cooking chamber 3, and the steam from the steam supply source is introduced into the cooking chamber 3 by opening the steam supply valve 26. Is done. As the steam supply source, a boiler can be used, and a stainless steel heat exchanger (reboiler) that vaporizes pure water or soft water using steam from the boiler as a heat source can also be used.

  It is preferable that the steam supply valve 26 is composed of an electric valve so that the opening degree can be adjusted. By adjusting the opening of the steam supply valve 26, the flow rate of the steam supplied into the cooking chamber 3 can be adjusted. Thereby, the pressure in the cooking chamber 3 and thus the temperature can be adjusted.

  In the illustrated example, a baffle plate 27 is provided at the opening of the steam supply path 25 to the cooking chamber 3 so that the steam from the steam supply path 25 does not directly hit the object to be cooked 2. However, the baffle plate 27 may be provided not on the cooking chamber 3 but on the cart 14 that is put in and out of the cooking chamber 3 or the container of the object 2 to be cooked.

  The exhaust means 7 is a means for exhausting the gas in the cooking chamber 3 to the outside by a differential pressure from the atmospheric pressure. In the illustrated example, an exhaust valve 29 is provided in the exhaust path 28 from the cooking chamber 3. Since it is such a structure, if the exhaust valve 29 is opened while supplying steam into the cooking chamber 3 by the steam supply means 6 or after supplying steam, the inside of the cooking chamber 3 is caused by the pressure difference inside and outside the cooking chamber 3. Air and / or steam can be discharged to the outside. The exhaust valve 29 is preferably constituted by an electric valve so that the opening degree can be adjusted. By adjusting the opening degree of the exhaust valve 29, the steam can be gradually discharged out of the cooking chamber 3.

  By the way, when the inside of the cooking chamber 3 is at atmospheric pressure or higher, the exhaust means 7 can also be used to discharge condensed water (drain) of steam to the outside. That is, when the inside of the cooking chamber 3 becomes atmospheric pressure or higher, the drain can be discharged out of the cooking chamber 3 by opening the exhaust valve 29 for a predetermined time. For example, the exhaust valve 29 is opened to a predetermined midway opening degree until the cooking chamber 3 reaches a heating temperature (cooking chamber setting value B described later), and when the heating temperature is reached, the exhaust valve 29 is temporarily closed. During the heating time, the exhaust valve 29 may be controlled at a regular interval (typically, the opening degree is adjusted by proportional control). Alternatively, a temperature sensor (not shown) is provided in the exhaust passage 28, and when it is detected that the temperature in the cooking chamber 3 has decreased by a predetermined temperature, the exhaust valve 29 is opened, and the temperature detected by the temperature sensor is again The exhaust valve 29 may be controlled to close when the temperature in the cooking chamber 3 rises to a certain temperature range.

  The control means 11 is a controller 33 that controls the decompression means 4, the return pressure means 5, the steam supply means 6, and the exhaust means 7 based on the detection signals of the pressure sensor 9, the temperature sensor and the product temperature sensor 10, and the elapsed time. It is. Specifically, in addition to the vacuum valve 16, the heat exchange water supply valve 20, the sealed water supply water valve 21, the vacuum pump 19, the air supply valve 24, the steam supply valve 26 and the exhaust valve 29, the pressure sensor 9 and / or the temperature sensor The product temperature sensor 10 is connected to the controller 33. And the controller 33 aims at the cooking of the to-be-cooked item 2 in the cooking chamber 3 according to a predetermined procedure (program) as described below.

Hereinafter, one Example of the operating method of the heat cooking apparatus 1 of this invention is described.
In the operation method of the present embodiment, an air exclusion step for removing air from the cooking chamber 3, a heating cooking step for cooking the food to be cooked 2 by supplying steam into the cooking chamber 3, and after cooking A vacuum cooling process for vacuum-cooling the object to be cooked 2 is sequentially executed. However, one or both of the air exclusion step and the vacuum cooling step can be omitted as desired. Moreover, you may add arbitrary other processes before and behind a heat cooking process as needed.

  Prior to the air evacuation step, the cooking object 2 is accommodated in the cooking chamber 3, and the door 13 of the cooking chamber 3 is closed. In this initial state, the vacuum valve 16, the heat exchange water supply valve 20, the sealed water supply valve 21 and the steam supply valve 26 are closed, and the vacuum pump 19 is stopped. Further, the air supply valve 24 and the exhaust valve 29 are opened.

  In the air exclusion process, the controller 33 operates the pressure reducing means 4 with the air supply valve 24 and the exhaust valve 29 closed. That is, while the air supply valve 24 and the exhaust valve 29 are closed, the vacuum valve 16, the heat exchange water supply valve 20, and the sealed water supply valve 21 are opened, and the vacuum pump 19 is operated. Thereby, the air in the cooking chamber 3 is sucked and discharged outside. Such an air exclusion process may be performed until the inside of the cooking chamber 3 reaches a predetermined pressure, or may be performed for a predetermined time.

  Further, after the inside of the cooking chamber 3 is decompressed to a predetermined pressure by the decompression means 4, the steam supply means 6 supplies the steam into the cooking chamber 3 with the decompression means 4 stopped, and the pressure is restored to the desired level. The operation of decompressing the inside of the cooking chamber 3 by the decompression means 4 in a state where the supply of steam into the cooking chamber 3 by 6 may be stopped may be performed once or a plurality of times. In this way, when the inside of the cooking chamber 3 is depressurized a plurality of times, the second and subsequent depressurization is performed until the saturated steam pressure corresponding to the temperature of the cooking object 2 heated by the steam supply immediately after the decompression. By stopping at a reduced pressure, the cooking object 2 can be prevented from being boiled by boiling.

  By the way, in the air exclusion step, the gas in the cooking chamber 3 may be sucked and discharged outside while the steam supply valve 26 is opened to supply steam into the cooking chamber 3. On the other hand, when the steam supply valve 26 is kept closed in the air exclusion process, that is, when the pressure in the cooking chamber 3 is simply reduced by the pressure reducing means 4 to eliminate the air from the cooking chamber 3, the water is saved. The heat exchange water supply valve 20 may be closed.

  At the end of the air removal process, the controller 33 closes the vacuum valve 16, the heat exchange water supply valve 20, and the sealed water supply water valve 21 and stops the operation of the vacuum pump 19.

  In the cooking process, a plurality of control patterns are prepared, and a control pattern selected in advance is executed. In the following description, each set value and each set time is preferably set to be changeable by the operator with respect to the controller 33. At this time, the control pattern may be selected by an operator.

  In the first control pattern, the product temperature set value A and the product temperature set time ta are set as the target temperature of the object to be cooked 2 and the holding time thereof, and the target temperature or target pressure in the cooking chamber 3 is used for cooking. A room set value B is set. Then, the controller 33 adjusts the temperature or pressure in the cooking chamber 3 so that the temperature or pressure in the cooking chamber 3 becomes the cooking chamber set value B (solid line in FIG. 5). Further, the controller 33 integrates the time after the temperature of the object to be cooked 2 becomes equal to or higher than the product temperature set value A, and when the accumulated time reaches the product temperature set time ta, the heating of the object to be cooked is finished. (Dash-dot line in FIG. 5).

  As the cooking chamber set value B, a temperature higher than the product temperature set value A or a pressure higher than a pressure having the product temperature set value A as a saturation temperature is set. The product temperature set value A and the cooking chamber set value B may be obtained based on one.

  The heating and cooking process in the first control pattern will be specifically described. The controller 33 opens the steam supply valve 26 and supplies steam into the cooking chamber 3. Then, the steam supply valve 26, the exhaust valve 29, and the vacuum valve are maintained so that the temperature or pressure in the cooking chamber 3 is maintained at the cooking chamber set value B while the temperature and / or pressure in the cooking chamber 3 is monitored by the sensor. The opening / closing or opening degree of any one or more of the 16 valves is controlled. At this time, if the vacuum valve 16 is closed and the decompression means 4 is stopped, the cooking object 2 can be cooked with the pressure in the cooking chamber 3 exceeding atmospheric pressure. On the other hand, the cooking object 2 can also be cooked by operating the decompression means 4 and setting the inside of the cooking chamber 3 to a saturation pressure lower than atmospheric pressure. In this case, the opening / closing or opening degree of the steam supply valve 26 and the vacuum valve 16 may be controlled so as to maintain the temperature and / or pressure in the cooking chamber 3 as desired.

  Further, in the cooking process of the first control pattern, the controller 33 starts to accumulate time when the temperature detection value of the object to be cooked 2 is equal to or higher than the product temperature set value A, and the accumulated time is the product temperature set time ta. If it reaches | attains, the steaming in the cooking chamber 3 will be stopped, and a heating cooking process will be complete | finished.

  FIG. 2 is a schematic diagram showing a method of integrating the time after the temperature of the object to be cooked 2 reaches the product temperature set value A or higher. As shown in this figure, when integrating the time after the temperature of the object to be cooked 2 becomes equal to or higher than the product temperature set value A, when the temperature of the object to be cooked 2 becomes less than the product temperature set value A, When the time accumulation is interrupted and the temperature of the object to be cooked 2 becomes equal to or higher than the product temperature set value A again, the time accumulation is restarted without being reset to zero. That is, the temperature detection value of the object to be cooked 2 (that is, the detection temperature of the product temperature sensor 10) may temporarily become less than the product temperature set value A even after it once exceeds the product temperature set value A. However, the accumulation of time is interrupted only during that time, and the times ta1, ta2, ta3,...

  For example, when the cooked food 2 is boiled food, the temperature detected by the product temperature sensor 10 may slightly increase or decrease due to boiling or convection of the broth, so the integrated time is reset to zero each time the product temperature becomes less than the product temperature set value A. If so, there is a possibility that the object to be cooked 2 will be heated too much, but such inconvenience can be prevented by integrating as in this embodiment.

  Even if the product temperature set value A or higher is not detected continuously for the product temperature set time ta, the inside of the cooking chamber 3 is controlled to be maintained at the cooking chamber set value B higher than the product temperature set value A. Therefore, the temperature detection value of the to-be-cooked object 2 does not greatly fall below the product temperature setting value A. Therefore, the expected cooking can be realized while satisfying the sanitary conditions.

  As described above, in the cooking process, the temperature or pressure in the cooking chamber 3 is controlled to be the cooking chamber set value B. At this time, a predetermined permissible band is set for the cooking chamber set value B, and cooking is performed. The temperature or pressure in the cooking chamber 3 may be adjusted so that the temperature or pressure in the chamber 3 is maintained within a predetermined tolerance band of the cooking chamber setting value B.

  FIG. 3 is a schematic diagram illustrating a state in which the temperature in the cooking chamber 3 is maintained within a predetermined allowable band (BH to BL) of the cooking chamber set value B. In this figure, the relationship between the temperature in the cooking chamber 3 and the elapsed time is shown, but since the temperature and the pressure can be converted as described above, the relationship between the pressure in the cooking chamber 3 and the elapsed time is the same. It can be said.

  As shown in this figure, an allowable range is set above and below the cooking chamber set value B. Typically, the same allowable range is set above and below the cooking chamber set value B as a median value. For example, when the cooking chamber 3 is set to atmospheric pressure or higher, the cooking chamber set value ± 1 ° C. or a pressure range corresponding thereto, and when the cooking chamber 3 is set to less than atmospheric pressure, the cooking chamber set value ± 2 ° C. or The corresponding pressure range is set as a predetermined permissible band for the cooking chamber set value B. However, how to set the predetermined allowable band of the cooking chamber set value B can be changed as appropriate.

  In this way, when the predetermined allowable band is set for the cooking chamber set value B, the temperature or the pressure in the cooking chamber 3 is maintained so that the temperature or pressure in the cooking chamber 3 is maintained within the predetermined allowable band of the cooking chamber set value B. What is necessary is just to adjust a pressure. That is, the steam supply means 6, the decompression means 4, and the exhaust means 7 are configured so as to maintain the temperature or pressure in the cooking chamber 3 between the upper limit value BH and the lower limit value BL of the predetermined allowable band of the cooking chamber set value B. Any one or more of them may be controlled.

  In the second control pattern, the product temperature set value A and the product temperature set time ta are set as the target temperature and the holding time of the object 2 to be cooked, and the target temperature or the target pressure in the cooking chamber 3 and the holding thereof. As the time, the cooking room set value B and the cooking room set time tb are set. Then, the controller 33 adjusts the temperature or pressure in the cooking chamber 3 so that the temperature or pressure in the cooking chamber 3 becomes the cooking chamber set value B. In addition, the controller 33 determines that the accumulated time after the temperature or pressure in the cooking chamber 3 becomes equal to or higher than the cooking chamber setting value B reaches the cooking chamber setting time tb, and the temperature of the cooking object 2 is set to the product temperature. When the accumulated time after reaching the value A or more reaches the product temperature setting time ta, the heating of the object to be cooked 2 is terminated.

  FIGS. 4 to 8 are schematic diagrams showing the relationship between the temperature of the cooking chamber 3 and the object 2 to be cooked and the elapsed time in the cooking process, with the vertical axis representing temperature and the horizontal axis representing time. The solid line indicates the temperature change in the cooking chamber 3, and the alternate long and short dash line indicates the temperature change of the object to be cooked 2. However, since the temperature and pressure in the cooking chamber 3 can be converted as described above, the relationship between the temperature in the cooking chamber 3 and the elapsed time is the same as the relationship between the pressure in the cooking chamber 3 and the elapsed time. I can say that.

  In the second control pattern, as shown in FIGS. 4 and 5, the end condition of the cooking process is basically the integration after the temperature or pressure in the cooking chamber 3 becomes equal to or higher than the cooking chamber set value B. It is assumed that the time reaches the cooking chamber set time tb and the accumulated time after the temperature of the object 2 to be cooked reaches or exceeds the product temperature set value A reaches the product temperature set time ta. That is, the controller 33 starts integrating the time when the detected value of the temperature and / or pressure in the cooking chamber 3 is equal to or higher than the cooking chamber set value B, the accumulated time reaches the cooking chamber set time tb, and When the detected value of the temperature of the object to be cooked 2 becomes equal to or higher than the product temperature set value A, the integration of time is started, and when the integrated time reaches the product temperature set time ta, the steaming into the cooking chamber 3 is stopped. The cooking process is finished.

  In the second control pattern, basically, the control is performed as described above. However, if the temperature of the object to be cooked 2 cannot be detected due to a failure of the product temperature sensor 10 or the like, the cooking process is performed. May not be able to exit. Therefore, as shown in FIG. 6 and FIG. 7, before the accumulated time after the temperature of the object to be cooked 2 becomes equal to or higher than the product temperature set value A reaches the product temperature set time ta, When the accumulated time after the pressure becomes equal to or higher than the cooking chamber setting value B reaches the upper limit setting time tc longer than the cooking chamber setting time tb, it is preferable to control the heating of the cooking object 2 to be finished.

  Further, as shown in FIG. 8, the temperature difference ΔT between the cooking chamber 3 and the object to be cooked 2 is within the set range, and the temperature or pressure in the cooking chamber 3 is equal to or greater than the cooking chamber set value B. If the accumulated time from is longer than the cooking chamber set time tb, the heating of the cooking object 2 may be terminated. More specifically, the difference between the temperature detected by the temperature sensor and the temperature detected by the product temperature sensor 10 falls within the set range, or the saturation temperature corresponding to the pressure detected by the pressure sensor 9 and the temperature detected by the product temperature sensor 10 are If the accumulated time after the temperature difference in the cooking chamber 3 becomes equal to or higher than the cooking chamber set value B is longer than the cooking chamber setting time tb, the cooking object 2 is heated. May be terminated.

  Also in the second control pattern, the time integration method after the temperature of the object to be cooked 2 becomes equal to or higher than the product temperature set value A is the same as in the case of the first control pattern. That is, as shown in FIG. 2, when the temperature of the object to be cooked 2 is less than the product temperature set value A while integrating the time after the temperature of the object to be cooked 2 becomes equal to or higher than the product temperature set value A. Stops the time integration and resumes the time integration without resetting it to zero when the temperature of the object to be cooked 2 becomes equal to or higher than the product temperature set value A again.

  On the other hand, there are two methods for integrating the time (tb, tc) after the temperature or pressure in the cooking chamber 3 becomes equal to or higher than the cooking chamber set value B, and either of them may be used. The first method is when the temperature or pressure in the cooking chamber 3 is less than the cooking chamber set value B while the time after the temperature or pressure in the cooking chamber 3 becomes equal to or higher than the cooking chamber set value B is being accumulated. In addition, it is a method of continuing the integration of time without interruption. The second method is a case where the temperature or pressure in the cooking chamber 3 becomes less than the cooking chamber set value B while integrating the time after the temperature or pressure in the cooking chamber 3 becomes equal to or higher than the cooking chamber set value B. In this method, the time integration is interrupted, and when the temperature or pressure in the cooking chamber 3 becomes equal to or higher than the cooking chamber set value B, the time integration is restarted without resetting to zero. This second method can be said to be the same as the time integration method shown in FIG. 2, that is, the time integration method in which the temperature of the object to be cooked 2 is equal to or higher than the product temperature set value A.

  Also in the second control pattern, as in the case of the first control pattern, a predetermined allowable band (BH to BL) is set for the cooking chamber set value B, and the temperature or pressure in the cooking chamber 3 is set in the cooking chamber. The temperature or pressure in the cooking chamber 3 may be adjusted to maintain the value B within a predetermined tolerance band. That is, as shown in FIG. 3, the cooking chamber is set such that a predetermined allowable band is set for the cooking chamber set value B and the temperature or pressure in the cooking chamber 3 is maintained within the predetermined allowable band of the cooking chamber setting value B. The temperature or pressure in 3 may be adjusted.

  In this case, the time is integrated from the time when the detected value of the temperature or pressure in the cooking chamber 3 enters the predetermined allowable range of the cooking chamber set value B, the accumulated time reaches the cooking chamber set time tb, and The time is accumulated from the time when the temperature of the cooked product 2 becomes equal to or higher than the product temperature set value A. When this accumulated time reaches the product temperature set time ta, the heating of the cooked product 2 may be terminated.

  Specifically, when the predetermined allowable band is set for the cooking chamber set value B, the accumulated time after the temperature or pressure in the cooking chamber 3 becomes equal to or higher than the lower limit BL of the predetermined allowable band of the cooking chamber set value B is set. If the cooking chamber set time tb is reached and the accumulated time after the temperature of the cooking object 2 becomes equal to or higher than the product temperature setting value A reaches the product temperature setting time ta, the heating of the cooking object 2 is terminated. Good.

  And while integrating the time after the temperature or pressure in the cooking chamber 3 enters the predetermined allowable band of the cooking chamber set value B, the temperature or pressure in the cooking chamber 3 deviates from the predetermined allowable band of the cooking chamber set value B. In this case (in the present embodiment, when it becomes less than the lower limit value BL), the time integration may be continued without interruption (the first method). Alternatively, the temperature or pressure in the cooking chamber 3 deviates from the predetermined allowable band of the cooking chamber set value B while the time after the temperature or pressure in the cooking chamber 3 enters the predetermined allowable band of the cooking chamber set value B is being integrated. If this occurs (when it is less than the lower limit value BL in this embodiment), the time integration is interrupted, and the temperature or pressure in the cooking chamber 3 is again greater than or equal to the lower limit value BL of the predetermined allowable band of the cooking chamber set value B. Then, the integration of time may be resumed without resetting to zero (the second method).

  In this way, after performing the cooking process, a vacuum cooling process is performed as desired. If vacuum cooling of the object to be cooked 2 is unnecessary, the cooking chamber 3 is immediately returned to atmospheric pressure after the cooking process. A series of operation is finished. At the end of the cooking process, if the pressure in the cooking chamber 3 exceeds atmospheric pressure, the exhaust valve 29 may be opened to drain and exhaust steam until the cooking chamber 3 reaches atmospheric pressure. On the other hand, if the pressure in the cooking chamber 3 is less than atmospheric pressure, the air supply valve 24 may be opened and air may be sent into the cooking chamber 3 until the pressure in the cooking chamber 3 reaches atmospheric pressure.

  In the vacuum cooling process, the inside of the cooking chamber 3 is depressurized by the decompression means 4 so that the object to be cooked 2 is vacuum-cooled. Specifically, the controller 33 operates the pressure reducing means 4 with the air supply valve 24, the steam supply valve 26 and the exhaust valve 29 being closed. That is, the vacuum pump 19 may be operated by closing the air supply valve 24, the steam supply valve 26, and the exhaust valve 29 while opening the vacuum valve 16, the heat exchange water supply valve 20, and the sealed water supply valve 21. Thereby, the gas in the cooking chamber 3 can be sucked and discharged to the outside, and the object to be cooked 2 can be cooled in a vacuum.

  When the cooking chamber 3 is held at a desired temperature for a desired time or when the temperature of the object to be cooked 2 by the product temperature sensor 10 reaches the desired temperature, the operation of the decompression unit 4 is stopped, and the decompression unit 5, the inside of the cooking chamber 3 is restored to atmospheric pressure. That is, the air supply valve 24 may be opened after the vacuum valve 16, the heat exchange water supply valve 20, and the sealed water supply valve 21 are closed and the vacuum pump 19 is stopped. And the door 13 of the cooking chamber 3 is opened, the to-be-cooked object 2 is taken out from the cooking chamber 3, and a series of processes are completed.

  The cooking device 1 of the present invention is not limited to the configuration of the above embodiment, and can be changed as appropriate. In particular, the cooking object includes a cooking process for ending heating of the object to be cooked 2 when the accumulated time after the temperature of the object to be cooked 2 becomes equal to or higher than the article temperature setting value A reaches the article temperature setting time ta. If the temperature of the object to be cooked 2 becomes less than the product temperature set value A while integrating the time after the temperature of the product 2 becomes equal to or higher than the product temperature set value A, the time integration is interrupted and cooked again. When the temperature of the object 2 is equal to or higher than the product temperature set value A, other configurations and controls can be changed as appropriate as long as an integration method for restarting the integration of time without resetting to zero is employed.

  In the above embodiment, the case where the predetermined allowable band is set for the cooking chamber set value B has been described. However, the predetermined allowable band may be set for the product temperature set value A in the same manner. In this case, if heating of the to-be-cooked object 2 is finished when the accumulated time after the temperature of the to-be-cooked object 2 becomes equal to or higher than the lower limit value of the predetermined allowable band of the article temperature setting value A reaches the article temperature setting time ta. Good. At that time, while integrating the time after the temperature of the object to be cooked 2 becomes equal to or higher than the lower limit value of the predetermined allowable range of the product temperature set value A, the temperature of the object to be cooked 2 is within the predetermined allowable range of the product temperature set value A. When it becomes less than the lower limit value, the time integration is interrupted, and the time integration is reset to zero when the temperature of the object to be cooked 2 becomes equal to or higher than the lower limit value of the predetermined allowable range of the product temperature set value A again. You just need to resume.

  Moreover, in the said Example, although the heat cooking process prepared the some control pattern and performed the control pattern selected from them, as a control pattern, other than said 1st control pattern and said 2nd control pattern You may prepare things. For example, a third control pattern is also prepared, and in this third control pattern, the cooking chamber set value B and the cooking chamber setting time tb are set as the target temperature or target pressure in the cooking chamber 3 and the holding time thereof. The Then, the controller 33 adjusts the temperature or pressure in the cooking chamber 3 so that the temperature or pressure in the cooking chamber 3 becomes the cooking chamber set value B. Moreover, the controller 33 will complete | finish the heating of the to-be-cooked object 2 if the integration time after the temperature or pressure in the cooking chamber 3 becomes more than the cooking chamber setting value B reaches cooking chamber setting time tb. At this time, either the first method or the second method may be adopted as the method for integrating the cooking chamber set time tb.

  Moreover, in the said Example, although the several cooking pattern was prepared and the control pattern selected from the inside was performed, the cooking process may be comprised so that only one of the control patterns can be performed.

DESCRIPTION OF SYMBOLS 1 Heat cooking apparatus 2 To-be-cooked object 3 Cooking room 4 Decompression means 5 Decompression means 6 Steaming means 7 Exhaust means 9 Pressure sensor 10 Product temperature sensor 11 Control means A Product temperature set value B Cooking chamber set value ta Product temperature set time tb Cooking room setting time tc Upper limit setting time BH to BL Predetermined tolerance band for cooking room setting value BH Upper limit value for a predetermined tolerance band for cooking room setting value BL Lower limit value for a predetermined tolerance band for cooking room setting value

Claims (13)

An operation method of a heating cooking apparatus for supplying steam to a cooking chamber containing a cooking object to heat the cooking object,
When the accumulated time after the temperature of the food to be cooked reaches or exceeds the product temperature set value reaches the product temperature set time, the heating of the food to be cooked is terminated.
During the integration of the time since the temperature of the cooking object becomes equal to or higher than the product temperature setting value, when the temperature of the cooking object becomes less than the product temperature setting value, the integration of the time is interrupted, When the temperature of the object to be cooked is equal to or higher than the product temperature set value again, the time accumulation is resumed without resetting to zero. As the cooking chamber set value, a temperature higher than the product temperature set value, or a pressure higher than a pressure having the product temperature set value as a saturation temperature is set,
The method of operating a heating cooking apparatus according to claim 1, wherein the temperature or pressure in the cooking chamber is adjusted so that the temperature or pressure in the cooking chamber is set to the cooking chamber setting value. The accumulated time after the temperature or pressure in the cooking chamber reaches the cooking chamber set value or more reaches the cooking chamber set time, and the accumulated time after the temperature of the food to be cooked exceeds the product temperature setting value. The heating method of the cooking device according to claim 1 or 2, wherein when the product temperature setting time is reached, heating of the cooking object is terminated. During the integration of the time since the temperature or pressure in the cooking chamber became equal to or higher than the cooking chamber set value, the accumulation of time was interrupted even when the temperature or pressure in the cooking chamber became less than the cooking chamber setting value. It continues without doing. The operating method of the heating cooking apparatus of Claim 3 characterized by the above-mentioned. During the integration of the time since the temperature or pressure in the cooking chamber becomes equal to or higher than the cooking chamber set value, the integration of the time is interrupted if the temperature or pressure in the cooking chamber becomes less than the cooking chamber setting value. When the temperature or pressure in the cooking chamber becomes equal to or higher than the cooking chamber set value again, the time accumulation is resumed without resetting to zero. The method for operating the heating cooking apparatus according to claim 3. Before the accumulated time after the temperature of the object to be cooked becomes equal to or higher than the product temperature set value reaches the product temperature set time, the temperature or pressure in the cooking chamber becomes equal to or higher than the cook chamber set value. The operation of the cooking device according to any one of claims 3 to 5, wherein when the accumulated time reaches an upper limit setting time longer than the cooking chamber setting time, heating of the cooking object is terminated. Method. The accumulated time after the temperature difference between the cooking chamber and the object to be cooked is within a set range and the temperature or pressure in the cooking chamber is equal to or higher than the cooking chamber set value is longer than the cooking chamber setting time. If it is long, the heating of the to-be-cooked object is terminated. The method of operating a heating cooking apparatus according to any one of claims 3 to 6. Set a predetermined tolerance band for the cooking chamber set value,
The temperature or pressure in the cooking chamber is adjusted so as to maintain the temperature or pressure in the cooking chamber within a predetermined allowable range of the cooking chamber setting value. The operation method of the heating cooking apparatus of description. The accumulated time after the temperature or pressure in the cooking chamber becomes equal to or higher than the lower limit value of the predetermined allowable band of the cooking chamber setting value reaches the cooking chamber setting time, and the temperature of the cooking object is the product temperature setting value. When the accumulated time after the time reaches the product temperature setting time, the heating of the cooking object is terminated,
During the integration of the time after the temperature or pressure in the cooking chamber becomes equal to or greater than the lower limit value of the predetermined allowable band of the cooking chamber setting value, the lower limit of the predetermined allowable band of the cooking chamber setting value is accumulated. The operation method of the heating cooking apparatus according to claim 8, wherein even when the value is less than the value, the time accumulation is continued without interruption. The accumulated time after the temperature or pressure in the cooking chamber becomes equal to or higher than the lower limit value of the predetermined allowable band of the cooking chamber setting value reaches the cooking chamber setting time, and the temperature of the cooking object is the product temperature setting value. When the accumulated time after the time reaches the product temperature setting time, the heating of the cooking object is terminated,
During the integration of the time after the temperature or pressure in the cooking chamber becomes equal to or greater than the lower limit value of the predetermined allowable band of the cooking chamber setting value, the lower limit of the predetermined allowable band of the cooking chamber setting value is accumulated. When it becomes less than the value, the time integration is interrupted, and the time integration is reset to zero when the temperature or pressure in the cooking chamber becomes equal to or higher than the lower limit value of the predetermined allowable range of the cooking chamber setting value. The operation method of the heating cooking apparatus according to claim 8, wherein the heating cooking apparatus is restarted. The cooking chamber set value is set by temperature, and the temperature in the cooking chamber is detected and controlled,
The cooking chamber set value is set as a temperature, converted into a pressure at which this temperature is a saturation temperature, and the pressure in the cooking chamber is detected and controlled,
The cooking chamber set value is set by pressure, or the pressure in the cooking chamber is detected and controlled,
The cooking chamber set value is set by pressure, converted to a temperature at which this pressure is a saturation pressure, and the temperature in the cooking chamber is detected and controlled,
The cooking chamber set value is set by temperature, converted to a pressure at which this temperature is saturated, and the temperature and pressure in the cooking chamber are detected and controlled,
The said cooking chamber set value is set with a pressure, it converts into the temperature which makes this pressure a saturation pressure, detects and controls the pressure and temperature in the said cooking chamber, The any one of Claims 2-10 characterized by the above-mentioned. The operation method of the heating cooking apparatus of Claim 1. Set a predetermined tolerance band for the product temperature setting value,
When the accumulated time after the temperature of the cooking object becomes equal to or higher than the lower limit value of the predetermined allowable band of the product temperature setting value reaches the product temperature setting time, the heating of the cooking object is terminated,
While accumulating the time after the temperature of the cooking object becomes equal to or higher than the lower limit value of the predetermined allowable band of the product temperature setting value, the temperature of the food object is less than the lower limit value of the predetermined allowable band of the product temperature setting value In this case, the accumulation of time is interrupted, and when the temperature of the object to be cooked is equal to or higher than the lower limit value of the predetermined allowable range of the product temperature setting value, the accumulation of time is resumed without resetting to zero. The operating method of the heating cooking apparatus of any one of Claims 1-11 characterized by the above-mentioned. Each said setting value and each said setting time are set so that change is possible. The operating method of the heating cooking apparatus of any one of Claims 1-12 characterized by the above-mentioned.

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