JP2012059375A - Induction heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To cook a beautiful stew of tasteful ingredients free of cooking deformation with a small energy consumption.SOLUTION: The induction heating cooker includes a top plate 3 on which a pan 20 is placed, a heating coil 15 which is arranged below the top plate 3 and heats the pan 20, inverter means 16 of supplying electric power to the heating coil 15, temperature detection means 17 which is arranged below the top plate 3 and detects the temperature of the pan 20, and a control part 19 which controls the inverter means 16 for the supply of the electric power to the heating coil 15 according to a detected value of the temperature detection means 17. The control part 19 controls the inverter means 16 to supply the electric power to the heating coil 15 so that the temperature of the pan 20 does not fall below a certain temperature a certain time later when the pan 20 having been heated is cooled, and detects the temperature of the pan 20 by the temperature detection means 17 and controls the inverter means 16 to vary a power supply rate of the electric power supplied to the heating coil 15 according to a temperature falling rate.

Description

  The present invention relates to an induction heating cooker that realizes delicious stewed dishes.

  In stewed cooking, it is generally known that after simmering once, it is heated for a long time with a low heat, or as shown in Patent Document 1, a high heating power and a low heating power are alternately output and heated.

JP 2009-289594 A

  However, if it is heated for a long time with low heat, problems such as simmering and simmering the broth will occur. Moreover, as shown in patent document 1, even if it heats alternately with a high thermal power and a low thermal power, the problem of a boil-off will generate | occur | produce similarly.

  The above-mentioned problems include a top plate on which a pan is placed, a heating coil that is disposed under the top plate and that heats the pan, inverter means that supplies power to the heating coil, and a bottom plate that is disposed under the top plate. And a temperature detecting means for detecting the temperature of the pan, and a control section for controlling the supply of electric power to the heating coil to the inverter means in accordance with a detection value of the temperature detecting means, When the heated pan is cooled, the inverter means is controlled so as to supply power so that the temperature of the pan does not drop below a certain temperature after a certain time. This is solved by an induction heating cooker that detects the temperature of the current and changes the energization rate of the electric power supplied from the inverter means to the heating coil in accordance with the temperature decrease rate.

  A top plate on which the pan is placed; a heating coil disposed under the top plate for heating the pan; inverter means for supplying power to the heating coil; and the pan disposed under the top plate Temperature detecting means for detecting the temperature of the heater, and a control section for controlling the supply of electric power to the heating coil to the inverter means in accordance with a detection value of the temperature detecting means, and the control section is heated. In addition, when the pan is cooled, the temperature of the pan becomes a constant temperature decreasing rate, which is solved by an induction heating cooker that controls the power supplied to the heating coil by the inverter means.

  According to the present invention, it is possible to realize a delicious simmered dish with less energy consumption and no simmering, and the ingredients are soaked in taste.

The perspective view of the system kitchen which installed the induction heating cooking appliance of one Example. The top view of the induction heating cooking appliance of one Example. AA cross-sectional explanatory drawing of FIG. The sequence figure of the stew cooking of the induction heating cooking appliance of one Example.

  Hereinafter, an embodiment of the present invention will be described with reference to FIGS. 1 to 4 by taking an induction heating cooker as an example.

  1 and 2, reference numeral 1 denotes a system kitchen, and 2 denotes a main body of the induction heating cooker. The induction heating cooker 2 is installed by being dropped into an opening provided on the upper surface of the system kitchen 1, and a roaster 4 and an operation panel 5 described later can be operated from the front of the system kitchen 1 after installation. .

  Reference numeral 3 denotes a top plate made of heat-resistant glass, which is disposed on the upper surface of the main body 2. 6a, 6b, and 6c are placement portions drawn on the top plate 3, and a metal pan 20 that can be induction-heated is placed thereon. Here, 6a is a placement unit right provided on the right side of the top plate 3, 6b is a placement unit left provided on the left side, and 6c is a placement unit center provided in the back (center rear) between the two. is there. Hereinafter, 6a, 6b, and 6c may be collectively referred to as the placement unit 6. And the heating coil 15 (FIG. 3) mentioned later for heating the pan 20 under each mounting part on each side of the top plate 3 is each installed.

  In order to cover and protect the end surface portion around the top plate 3, a front plate frame 14a is attached to the front side, a rear plate frame 14b is attached to the rear side, a right plate frame 14c is attached to the right side, and a left plate frame 14d is attached to the left side. Hereinafter, 14a, 14b, 14c, and 14d may be collectively referred to as a plate frame 14. Further, the plate frame 14 may be an integral type or a two-piece configuration.

  Reference numeral 7 denotes an intake port provided on the right side of the rear plate frame 14b, and reference numeral 8 denotes an exhaust port provided on the left side. The air sucked into the main body 2 from the air inlet 7 cools the heating coil 15 and the inverter means 16 (FIG. 3) that supplies power to the heating coil 15 (FIG. 3), and then from the air outlet 8 to the outside of the main body 2. To be discharged. Further, waste heat from the roaster 4 described later is also discharged from the exhaust port 8 at the same time.

  The roaster 4 is used for baking fish, pizza, and the like, and is disposed on the left side or the right side (left side in the figure) of the main body 2, and a roaster door 12 having a handle 11 on the front surface is provided so as to be freely opened and closed.

  Reference numeral 9 denotes an upper surface operation unit, which is disposed on the front plate frame 14a corresponding to a heating coil 15 to be described later. Although not shown, a switch for turning on / off, heating power adjustment switch, timer switch for energizing / stopping the heating coil 15 is provided.・ Operates an automatic cooking menu.

  Reference numeral 10 denotes an upper surface display unit, which is arranged on the top plate 3 on the back side of the upper surface operation unit 9 in parallel with the upper surface operation unit 9. The state, oil temperature of fried food cooking, etc. are displayed with numerical values, letters, figures and the like.

  In the present embodiment, the upper surface operation unit 9 is disposed on the front plate frame 14 a, but it may be disposed directly on the front surface side of the top plate 3 as with the upper surface display unit 10.

  Reference numeral 5 denotes a kangaroo pocket type operation panel, which is arranged next to the roaster 4 on the front surface of the main body 2 and is opened to expose the switches 13 when cooking the roaster 4 or the like and operate them. .

  Next, the functional block diagram of the AA cross section of FIG. 2 and the induction heating cooking appliance of a present Example is demonstrated using FIG. A heating coil 15 and a temperature detecting means 17 are disposed below the top plate 3. The heating coil 15 induction-heats the pan 20 disposed in the upper portion, and the temperature detection means 17 detects the temperature of the pan 20. The temperature sensor used in the temperature detecting means 17 may be a thermistor or an infrared sensor.

  The control unit 19 supplies power to the heating coil 15 according to an automatic cooking menu set by the user using the upper surface operation unit 9 such as start / stop of heating, stew cooking, or the temperature detection unit 17. The inverter means 16 is controlled so that the electric power corresponding to the detection result is supplied to the heating coil 15.

  The load detection means 18 is activated by the operation of the inverter means 16, detects the current supplied to the inverter means 16 and the current flowing through the heating coil 15, and determines whether or not it is in a state suitable for heating from the relationship between both currents. If it is suitable, the heating is continued, and if it is not suitable, the heating is stopped. For example, when the pan 20 is not placed, the current flowing through the heating coil 15 flows more than the set thermal power (specified current). In this case, it is determined that there is no pan and heating (cooking) is performed. Stop and display the fact on the upper surface display unit 10.

  The present embodiment is configured as described above. Next, the operation of performing the cooking such as “oden” will be described with reference to FIG.

  First, after boiled radishes and the like, pour soup stock into the pan 20, put ingredients (seeds) such as boiled radishes, konjac and boiled eggs, and place the pan 20 on the mounting portion 6. .

  Next, the automatic operation menu "boiled" is selected by the upper surface operation unit 9, and heating is started.

  The heating process is divided into 3 steps in total. First, the process of heating A in which the ingredients in the pan 20 and the soup stock are heated, next the process of cooking B in the cooking, and finally the soup stock in the temperature drop of the ingredients. It is a process of heat insulation using the principle of suction.

  The process of heating A is a process of heating the pot 20 with the strong fire W1 and increasing the temperature in the pot 20 from room temperature to T1, and corresponds to time t0 to t1 in FIG. At this point, heat without adding “Tsumire”, “Satsuma Fried”, “Hanpen”, etc.

  When the heating progresses and the temperature in the pan 20 rises to T1 (for example, 90 ° C.) and the temperature detecting means 17 detects that the pan is boiled, it is notified by a notification sound or the like and proceeds to the next heating B step.

  The process of the heating B is a process in which the heating power is set to the medium fire W2 and the temperature T1 is kept, and corresponds to time t1 to t2 in FIG. When the user recognizes that the user has entered the process of heating B by a notification sound or the like, the user puts “tsumire” or “satsumaage” into the pan 20. In this case, “hanpen” is not included yet. This step of heating B is continued for a preset time, for example, 20 minutes.

  Moreover, since the time required to boil increases when the amount of the food to be heated is large, it is possible to adjust the boiling time of the process of heating B according to the time required until the process of heating A is completed. good. For example, the heating B process may be continued for a time proportional to the length of the heating A process.

  The process of heating C is a process of slowly cooling the temperature of the pan 20 from the temperature T1 to T2 (for example, about 50 ° C.), and corresponds to time t2 to t3 in FIG.

  When the heating is stopped, the temperature of the pan 20 is usually cooled from 90 ° C. to 50 ° C. or less in a short time of about 1 hour. The temperature at which radish absorbs soup stock is about 50 to 90 ° C., but radish cannot sufficiently absorb soup stock in a short time of about 1 hour.

  Therefore, in the process of heating C, the control means 19 controls the heating power supplied from the inverter means 16 so that the temperature drop of the pan 20 becomes gentle. For example, in order to change the temperature of the pan 20 from 90 ° C. to 50 ° C. over about 3 hours, 20 minutes, 40 minutes, and 1 hour 30 minutes after starting the process of the heating C. As a result, the pan 20 is heated with a low heat W3 for 10 minutes. The thermal power control used in the heat retention process may be set in advance or may be based on feedback control as described below.

  The first feedback control method is a method of controlling the number of times, time, and interval of heating with the low heat W3 so that the temperature of the pan 20 detected by the temperature detection means 17 becomes a desired temperature decrease curve. Specifically, the capacity of the pan 20 is always corrected and controlled while confirming the rate of temperature decrease, and if the rate of temperature decrease is large, it is corrected to a capacity smaller than the capacity of the pan 20 estimated immediately before, and the heating coil 15 is corrected. The energization rate to the heating coil 15 is increased, and if the lowering rate is small, the capacity is corrected to a large capacity and the energization rate to the heating coil 15 is lowered. In this case, when an extremely large pan 20 is used, the rate of temperature decrease is very small, and the pan temperature may not reach 50 ° C. even after 3 hours. In this case, the stewed cooking is terminated when the heat retention time of 3 hours has elapsed.

  In addition, when the rate of decrease in the temperature of the pan 20 is very small, heating with the low heat W3 may not be necessary during the heating C process. As described above, since the operation of the inverter means 16 is indispensable for the load detection means 18 to start, in this case, the presence / absence of the pan 20 cannot be detected. However, it is also conceivable that the user moves the pot 20 during the heating C process, and in this case, it is necessary to end the automatic menu “boiled”. For this reason, during the first feedback control, in order to confirm the presence / absence of the pan 20, it is desirable to perform heating with the low heat W3 for a very short time so that the temperature does not increase every predetermined time.

  The second feedback control method is a method of controlling the number of times, time, and interval of heating with the low heat W3 according to the time of the heating A process depending on the amount of food. Specifically, the capacity of the pan 20 is estimated from the rate of temperature increase during the process of heating A, and the control unit 19 supplies power to the inverter means 16 to the heating coil 15 according to the heating according to the capacity confirmed in advance. This is a method for performing control.

  By either method, the temperature of the pan 20 is lowered to about 50 ° C. over 3 hours, and the cooking is finished. Moreover, the process of heating so that it can be put on the table after completion | finishing the process of stewed cooking is put, and it is good also as completion | finish, if it warms. In this case, after completion of the heat retention process, it is preferable to add “hanpen” and then warm.

  As described above, according to the present embodiment, it is possible to realize a delicious stewed dish with less energy consumption and no simmering, and a taste soaked in the ingredients.

3 Top plate 15 Heating coil 16 Inverter means 17 Temperature detecting means 18 Load detecting means 19 Control unit

Claims (2)

A top plate on which the pan is placed;
A heating coil disposed under the top plate for heating the pan;
Inverter means for supplying power to the heating coil;
A temperature detecting means arranged under the top plate to detect the temperature of the pan;
A control unit that controls supply of electric power to the heating coil to the inverter unit according to a detection value of the temperature detection unit,
The controller controls the inverter means to supply power so that the temperature of the pan does not drop below a certain temperature after a certain time when the heated pan is cooled, and the temperature detection An induction heating cooker characterized in that the temperature of the pan is detected by means and the energization rate of the electric power supplied from the inverter means to the heating coil is changed in accordance with the temperature decrease rate. A top plate on which the pan is placed;
A heating coil disposed under the top plate for heating the pan;
Inverter means for supplying power to the heating coil;
A temperature detecting means arranged under the top plate to detect the temperature of the pan;
A control unit that controls supply of electric power to the heating coil to the inverter unit according to a detection value of the temperature detection unit,
The induction unit controls the power supplied from the inverter means to the heating coil so that the temperature of the pan becomes a constant rate of temperature decrease when the heated pan is cooled. Cooking cooker.

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