JP2013039313A - Cooking device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of detecting a pot as a software in a multi-purpose cooking device.SOLUTION: A cooking device includes: a cooking device body having an electric heater; a main cooking container which is set up in the cooking body, is heated by the heater, and performs the predetermined cooking; a temperature detector for detecting a temperature of the main cooling container; and a cooking container which is set up in the main cooking container, and performs other cooking using heating power with respect to the main cooking container. The cooking device can cook multiple cooking menus, and detects existence or nonexistence of the cooking containers from an integrated value of heat quantity after the start of cooking until the temperature of the main cooking container which has been risen through a temperature rising process lowers to a controlled temperature.

Description

  The present invention relates to a configuration of a cooker having a cooking container detection function for detecting the presence or absence of a cooking container set with respect to a cooker body.

  In general, a cooking device provided with a heating means such as a heater in which a cooking container is set as needed is provided with a cooking container detection means for avoiding cooking (heating) when the cooking container is not set. ing.

  As the cooking container detection means, for example, in the case of an electric rice cooker or the like, there are relatively many mechanical detection means that use a reed switch and a magnet to detect the reed switch according to the presence / absence of an inner pot. Has been adopted (see Patent Document 1).

  However, such a mechanical pan detection means using a reed switch or a magnet is complicated in structure and expensive.

  Therefore, for example, in the case of an electromagnetic induction heating type electric rice cooker, voltage detection means for detecting a feedback voltage generated when the electromagnetic induction coil is energized, and energization control means for the feedback voltage detected by the feedback voltage detection means Based on the change of the feedback voltage at the time of re-energization after turning off the current once from the continuous energization state to the electromagnetic induction coil is provided. Some have determined whether or not there is an inner pot (see Patent Document 2).

Japanese Patent Laid-Open No. 2001-317 Japanese Patent No. 3175670

  However, even in the latter case, it cannot be employed in a cooking device of a heating method using a heater heating means that is not an electromagnetic induction heating means.

  The present invention has been made to solve such a problem, and cooking is performed based on the integrated value of the amount of heat for the overshoot of the container temperature detection value of the temperature detection means for detecting the temperature of the cooking container after the temperature rise. It is an object of the present invention to provide a cooking device that can detect the presence or absence of a cooking container with a simple and inexpensive configuration by detecting the presence or absence of a container.

  In order to achieve the above object, the present invention is configured with the following problem solving means.

(1) First Problem Solving Means The first problem solving means of the present invention is a cooker body having an electric heating means, set to the cooker body, heated by the heating means, and predetermined. A main cooking container that performs cooking, temperature detection means for detecting the temperature of the main cooking container, and a main cooking container that is set for the main cooking container and performs heating using the heating power for the main cooking container. It is a cooking device that includes a cooking container and enables cooking of a plurality of cooking menus, until the temperature of the main cooking container that has been heated through a heating process after the start of cooking decreases to a temperature control temperature. It is characterized in that the presence or absence of a cooking container is detected by the integrated value of the amount of heat in between.

  In the case of such a configuration, for example, the container temperature detection value of the container temperature detection means for detecting the temperature of the cooking container is observed, and the detected temperature is the temperature adjustment temperature after overcooking after the heating process after the start of cooking. The presence or absence of the cooking container can be detected from the integrated value of the amount of heat until the temperature drops.

  Therefore, a complicated and expensive configuration such as a mechanical detection means using a reed switch and a magnet is not required, and it can be easily adopted in the case of a heater-type cooker that does not include an electromagnetic induction heating means.

(2) Second Problem Solving Means The second problem solving means of the present invention is a cooker body having an electric heating means, set to the cooker body, heated by the heating means, and predetermined A main cooking container that performs cooking, a temperature detection means that detects the temperature of the main cooking container, and a main cooking container that is set to the main cooking container, and performs other cooking using the heating power of the main cooking container. A cooking device comprising a cooking container and capable of cooking on a plurality of cooking menus, the temperature of the main cooking container being heated through a temperature raising step after the start of cooking is predetermined from when the temperature reaches a predetermined temperature. The presence or absence of a cooking container is detected by the integrated value of the amount of heat until the time elapses.

  In the case of such a configuration, for example, the detection value of the container temperature detecting means for detecting the temperature of the cooking container is observed, and the detected temperature is from when the predetermined temperature is reached after cooking starts until a predetermined time elapses. The presence or absence of the cooking container can be detected by the integrated value of the amount of heat in between.

  Therefore, a complicated and expensive configuration such as a mechanical detection means using a reed switch and a magnet is not required, and it can be easily adopted in the case of a heater-type cooker that does not include an electromagnetic induction heating means.

  As a result, according to the cooker of the present invention, a reliable cooking container detection function is realized even in the case of a heater-type cooker, and the reliability during cooking is improved.

It is the perspective view seen from the front upper side which shows the whole structure of the cooking device concerning embodiment of this invention. It is a front view of the operation panel part of the same cooking appliance. It is a cutaway sectional view of the central part in the front-rear direction showing the configuration when using the deep cooking pot of the cooker. It is a cutting sectional view of the central part in the front-rear direction showing the configuration when using the steaming plate of the cooking device. It is a cutaway sectional view of the central part in the front-rear direction showing the configuration when using the frying guard of the cooking device. It is a figure which shows the thermostat attachment position of the bottom part of the same cooking appliance. It is a block diagram which shows the control circuit of the same cooking appliance. It is a flowchart which shows the pan detection control method of the same cooking appliance. It is a time chart which shows the relationship between the temperature control temperature at the time of the pan detection of the cooking appliance, and the bottom sensor detection temperature. It is a time chart which shows the heating process of the same cooking appliance. It is a time chart which shows the calorie | heat amount integration method of the same cooking appliance. It is explanatory drawing which shows the clear method of the calorie | heat amount integrated value at the time of the heat retention transfer of the same cooking appliance.

  First, FIGS. 1-12 has each shown the structure and effect | action of the cooking appliance which concerns on embodiment of this invention.

(Basic configuration of the cooker body)
1 and 2 show the general configuration of the main body of the cooker, FIGS. 3 to 5 show the use forms of the cooker main body using a deep pan, a steaming plate, and a frying guard, and FIG. FIG. 7 shows the configuration of the control circuit of the cooker body.

  The cooker of this embodiment is combined as desired, with a cooker body A having a heater plate 13 and a deep pan 1 placed on the cooker body A and heated directly by the heater plate 13 as the center. It consists of a plurality of cooking utensils such as a steaming plate 2 and a frying guard 3.

  The cooker main body A is configured by installing a circular heater plate 13 via a metal heat shield 12 at the bottom of a synthetic resin main body case 11 having a rounded bottomed cylindrical shape with an open upper side. . A heater 14 is embedded in the outer peripheral portion of the heater plate 13, and the heater 14 generates heat to raise the temperature of the heater plate 13, thereby heating the deep pot 1 placed on the upper surface thereof.

  A bottom sensor fitting hole is formed in the center portion of the heater plate 13 so as to penetrate from below to below, and the bottom sensor 15 is spring-biased from below into the bottom sensor fitting hole. Is fitted so as to be movable up and down.

  And the temperature of water, boiled food, oil, etc. in the deep pan 1 is detected and input to the microcomputer control unit 30 described later by pressing the upper end side sensor surface with the bottom surface 1a of the deep pan 1 with good heat conductivity. .

  On the other hand, as shown in FIGS. 1 and 2, an operation panel unit 19 having a box structure having a display unit 18 such as a liquid crystal is provided at a position near the lower part on the front side of the outer case 11.

  The cooker of this embodiment has a function of performing at least five types of cooking, for example, (1) boiled food, (2) grilled food, (3) pot food, (4) fried food, and (5) steamed food. For example, a boiled food switch 21, a pottery switch 22, a pot switch 23, a fried food switch 24, and a steamed food switch 25 are provided so that the respective functions can be selected.

  Then, when any of them is selected and turned ON, the cooking control sequence of the corresponding cooking menu is selected and set by the microcomputer, and cooking is performed according to the specific cooking menu. In addition, a predetermined heating power, for example, (a) high fire, (b) medium fire, and (c) low fire heat power can be adjusted according to the user's preference.

  This heating power adjustment is performed by operating the operation switch of the menu after selecting the menu. When the menu switch is pressed once, (a) high heat is pressed, when it is pressed again, (b) medium heat is pressed, and then it is pressed once again. (C) A low fire is set, and a triangular indicator marker 26 is displayed at the display unit 18.

  In the case of this embodiment, in the case of steamed food, it is possible to select and set only two stages of (a) high fire and (c) low fire, so that the medium fire of (b) is not set. It has become.

  In this embodiment, a cooking timer function is provided. For example, in the case of (1) boiled food and (5) steamed food, for example, (1) boiled food for 1 minute to 120 minutes, (5) steamed food for 1 minute. The cooking time can be set in a range of ˜40 minutes. For this purpose, a cooking timer switch 27 is also provided. When the cooking time is set by the switch 27, the set time is displayed as a number on the display unit 18.

  Furthermore, when it is desired to cancel the various settings described above, the cancel switch 28 can be canceled and reset.

  On the other hand, as shown in FIG. 3 to FIG. 5, the deep pan 1 is formed in a bottomed rounded square tube structure as a whole like the outer case 11, and directly on the heater plate 13 in the cooker body A. When used as a stand alone, for example, as a pan for boiled food as shown in FIG. 4, the lid 4 is directly engaged with the opening on the upper side.

  That is, the deep pan 1 is formed with a flange portion 1b having a rib structure with a predetermined width and a step portion 1c for engagement such as a lid on the inner peripheral side at the periphery of the upper opening portion. The flat outer peripheral edge 4a portion of the lid 4 is engaged with the portion 1c, and the lid 4 is engaged in a stable state.

  Moreover, the handle 1d, 1d when carrying the deep pot 1 is attached to the said flange part 1b part located in the both right and left sides.

  The lid 4 has a heat-resistant synthetic resin material having an outer peripheral portion 4b having a predetermined width on the inner side of the outer peripheral edge portion 4a, and a transparent body portion 4c such as a heat-resistant glass on the inner predetermined width portion. The cylindrical handle attachment portion 4d is a heat-resistant synthetic resin material. The inner peripheral side end portion of the transparent body portion 4c is fitted and integrated in the center of the handle attachment portion 4d.

  The handle attachment portion 4d is integrally formed with a handle 4e for gripping one hand so as to extend slightly upward in the outer circumferential direction.

  Further, a steam discharge hole 5 communicating from the inside of the deep pot 1 to the outside is provided in the handle attaching portion 4d. Steam and steam pressure during boiling in the deep pan 1 are discharged from the steam discharge hole 5.

  Next, for example, as shown in FIG. 4, a steaming plate (steaming pan) 2 is used in combination in the deep pan 1, thereby enabling the above-described “steaming menu” cooking.

  This steaming plate 2 has a shape similar to that of a deep pan as a whole, and a flange portion 2b and a lid engaging step portion 2c having a rib structure are provided at the upper end side opening portion with the same shape and size. The lid 4 described above is engaged in exactly the same manner. Handles 2d and 2d are also provided.

  However, on the other hand, an engagement step 2e that engages with the lid engagement step 1c portion of the deep pan 1 is provided at a predetermined height position of the cylindrical side wall, and as shown in FIG. 1 is fitted and supported in the deep pot 1 in a state where a water retaining space having a predetermined vertical height is maintained between the bottom 1a and the bottom 2a. A number of steam holes 2f, 2f,... Are formed in the bottom 2a portion of the steaming plate 2.

  Therefore, when the water W retained in the water retaining space on the bottom portion 1a of the deep pan 1 is heated and boiled by the heat from the heater plate 13, high-temperature steam due to the boiling is heated at the bottom portion 2a of the steaming plate 2. It penetrates into the steaming plate 2 from the steam holes 2f, 2f... And steams the steamed food in the steaming plate 2.

  Furthermore, when the tempura oil O for deep-fried food is put in the deep-bowl 1 as shown in FIG. 5, for example, deep-fried food such as skewers can be cooked.

  In this case, oil O splatters when the cooked food is added, and in order to prevent this, a cylindrical fried guard 3 as shown is used in combination.

  The lift guard 3 is formed with an opening 3c having a predetermined width smaller than the outer diameter at the inner peripheral portion on the top plate 3b side of the cylindrical body portion 3a, and the flange portion 3d at the outer periphery of the lower end side opening portion is formed with the above-mentioned depth. It is engaged on the engaging step portion 1c such as a lid of the opening portion on the pan 1 side.

  In the case of such a configuration, the diameter of the opening 3c of the frying guard 3 is smaller and higher than the opening diameter of the opening of the deep pan 1, and the remaining top plate 3b is an oil level opening. Since it becomes the covering portion of the surface portion, the scattering of oil is surely prevented.

  A frying net is stretched over (set on) the opening surface portion of the frying guard 3.

(Schematic configuration of control circuit part)
Next, FIG. 7 has shown the structure of the control circuit of the cooking appliance of this Embodiment.

  In the figure, reference numeral 30 denotes a microcomputer control unit having a predetermined number of bits and having a memory (RAM) 35 having a predetermined capacity.

  The microcomputer control unit 30 is inputted with operation input data from the various operation switches 21 to 27 described above, a temperature detection signal of the bottom sensor 15, an operation signal of the thermostat 34, and the like.

  Further, predetermined display data processed based on the input data is displayed on the display unit 18 in a desired form such as a mark or a numerical value.

  The microcomputer control unit 30 is operated by the power source of the microcomputer power source circuit 32 obtained by converting the AC power source through the AC power source circuit 31 into the DC power source, and the cooking menu, thermal power, cooking time set by the operation switches 21 to 26 are set. Based on the cooking sequence according to the above, the heating output in the ON, OFF and ON states of the heater 14 is controlled via the heater drive circuit 33.

(Pot detection control)
Also in the case of the cooker of this embodiment, the pan detection means for avoiding cooking execution (heating) in the state where the deep pan (cooking container) 1 is not set is provided.

  As will be described below, the pot detecting means observes the detection temperature T of the bottom sensor 15 which is a container temperature detecting means for detecting the temperature T of the deep pot 1, and the detected temperature T rises after the start of cooking. The presence or absence of the deep pot 1 serving as a cooking container is detected by the integrated value of the amount of heat until the temperature is lowered to the temperature control temperature To through the overshoot after the temperature process.

  Therefore, according to this configuration, it can be configured as software, and does not require a complicated and expensive configuration such as a conventional mechanical detection unit using a reed switch and a magnet, and does not include an electromagnetic induction heating unit. It can be easily adopted in the case of a heater-type cooker.

  As an example, A and B in FIG. 9 are based on the temperature control temperature To (To = 200 ° C.) at the time of the above-described deep-fried food menu, and after the start of cooking, the heating process (heating process 1 and 2 in FIG. ) Through the temperature adjustment process (ON / OFF control process of the heater 14 for maintaining the constant target temperature To), the temperature change of the deep pot 1 in the temperature convergence process (the detected temperature of the bottom sensor 15) Change), A is the temperature change when there is a pan, B is the temperature change when there is no pan, overshoot amount (rising temperature Tmax, overshoot) exceeding the temperature control temperature To of A without pan The period t) is much larger than B when there is a pan.

  When the heat quantity is integrated based on the amount of overshoot, the integrated value is also much larger in A ′ when there is no pan than B ′ when there is a pan. These are common to any of the various cooking menus described above.

  Therefore, if the determination reference value (threshold value) ms is set and set in a range (level) that can include all cooking menus with different temperature control temperatures To, the integrated value is set based on this determination reference value. The presence / absence of the pan 1 can be detected and determined in common regardless of the menu.

  Now, the flowchart of FIG. 8 and the time charts of FIGS. 9 to 12 show the contents of such control.

  That is, in the control, first, in step S1, operation data of the various operation switches 21 to 27 described above are input.

  Then, the process proceeds to step S2 to determine whether cooking has actually started.

  As a result, the specific pan detection control is entered for the first time when the cooking is actually started, and first the temperature T of the deep pan 1 at the start of cooking is detected in step S3 (the temperature detection value of the bottom sensor 15 is changed). Read).

  In step S4, it is determined whether or not the detected temperature T of the deep pan 1 is equal to or higher than the temperature adjustment temperature (target control temperature) To in the temperature adjustment process of the cooking menu selected at that time. To do.

  And as a result, when the temperature T of the deep pan 1 is already equal to or higher than the temperature control temperature To of the cooking menu at the time of the above-described cooking start of YES, an appropriate overshoot amount due to the presence or absence of the pan described later is set. Since determination is impossible, control is finished without performing the following pan detection control.

  In the case of this embodiment, using the above-described deep pan 1, for example, after performing “high pot fire (temperature control temperature To = 210 ° C.)”, “hot pot heat (temperature control temperature To = 120 ° C.)” If such continuous use is made, the latter may already exceed the temperature control temperature of the new cooking menu at the start of cooking. Since it is difficult to determine the amount of overshoot and the presence of a normal pan is assumed from the result of the pan detection control at the start of cooking, new pan detection control is not performed in such a case.

  On the other hand, if the decision result in the step S4 is NO, the process proceeds to a temperature raising step in a step S5, where the heater 14 is turned on and heating toward the temperature adjustment temperature To is executed (in the time chart of FIG. 10). The heating from the heating step 1 to the heating step 2 is performed).

  As a result, the temperature T of the deep pan 1 greatly increases as shown in the time chart (temperature rise characteristic) of FIG. 9 described above.

  Then, it progresses to step S6 next, the temperature detection value of the bottom sensor 15 is input, and the temperature T of the deep pan 1 is detected in the following step S7, and the temperature T exceeds the temperature adjustment temperature To of the cooking menu. When the temperature control temperature To exceeds YES, the heater 14 is turned off when the temperature control temperature To is reached, and then the temperature adjustment process in step S8 (the temperature shown in FIG. 10). Proceed to step 1).

  Then, in the same temperature adjustment step, the temperature detection value T of the bottom sensor 15 is input again (step S9), and it is determined whether or not the detection value T is in a state equal to or higher than the temperature adjustment temperature To (step S10). .

  As a result, when the temperature T of the deep pot 1 of YES is higher than the temperature control temperature To, the process proceeds to step S11, and the amount of heat ma during that time is integrated. This integration is repeated while the temperature T of the deep pan 1 is higher than the temperature control temperature To. In this case, as shown in FIG. 11, the amount of heat for the negative overshoot lower than the temperature control temperature To that is not overshoot on the high temperature side is zero.

  Then, the process further proceeds to step S12, where it is determined whether or not the integrated value ma is equal to or greater than the integrated value (determination reference value) ms of the heat amount for determining no pan that is common between the menus of FIG. 9 described above. To do.

  As a result, when the result is YES above the reference value, it means that there is no pan 1 and the overshoot amount is large, so the process proceeds to step S16 to make a no pan judgment and the user is put on the pan 1. Notify with a buzzer or the like.

  On the other hand, when NO, the overshoot amount is small and the deep pan 1 is being properly applied. Therefore, the process proceeds to step S13, where it is determined that there is a pan, and heating control (temperature (ON / OFF control of the heater 14 for maintaining the temperature control To) is started.

  As a result, cooking time set in the end elapses and cooking of the cooking menu is finished.

  At this time, for example, when the finished cooking menu is “boiled”, “simmered”, “boiled soaked”, etc., for example, as shown in FIG. It is supposed to be migrated.

  Therefore, if the above-described heat quantity integrated value ma is not cleared at the time of the temperature transition transition in FIG. 12, when the transition to the low temperature control temperature To ′ for the temperature retention is actually made, it is erroneously assumed that there is no pan but there is no pan. There is a risk of detection.

  Therefore, in this embodiment, as shown in step S15, when shifting to heat retention, the heat amount integrated value ma in step S11 described above is cleared.

(Thermostat mounting position)
By the way, in the case of the above configuration, there is a possibility that foreign matter exists on the heater plate 13. When courses such as “fried” and “baked high heat” are selected, if there is a foreign object in the three-point state on the heater plate 13, the heat of the fired heater 14 transmitted to the pan 1 is not transmitted to the pan 1, There is a possibility that the temperature of the heater 14 and the heater plate 13 will rise too much.

  Therefore, in this embodiment, a thermostat 34 that controls the energization state of the heater 14 is provided in the heat shield plate 12 portion.

  However, even when the foreign matter is present (one point, two points, or three points), cooking can be performed if the time is extended. Therefore, in this embodiment, the electric power value of the thermostat 34 is turned ON / OFF (output control) so that the temperature of the heater 14 does not rise too much but apparently operates (fried). The baked LED lamp remains on). And the attachment position of the thermostat 34 made in that way was set to the 3 o'clock time position as shown in FIG.

  As a result of various experiments, this position was most optimal for operating the thermostat 34 under the above conditions.

  In such a configuration, even when there is a foreign object, the power is not turned off immediately and an abnormal alarm sound or an error display is not displayed.

  In FIG. 6, 14a is a power supply terminal of the heater 14, and 36 is a power supply fuse.

(About the auto-off function)
As described above, the cooking device in this embodiment has five menus such as fried, grilled (high heat, medium heat, low heat), boiled food, hot pot, steamed food, etc. The temperature control temperature To is high.

  Therefore, in these cases, the power is automatically turned off when a predetermined time (2 hours) has elapsed since the start of cooking.

  This is effective when there is no timer control or when the timer setting is forgotten.

(Notification control in case of grilled menu)
In the case of a baked menu, steam does not come out, so it is difficult to understand that the temperature of the deep pan has become suitable for baking cooking.

  Therefore, for example, a buzzer is used to notify that the pan 1 has reached the same temperature. In this case, of course, it is possible to appropriately notify according to the set high fire, medium fire, and low fire.

(Other embodiments)
In the above embodiment, after the start of cooking, integration of the amount of heat for the overshoot until the temperature T of the main cooking container (deep pan 1) that has been heated through the temperature raising process falls to the temperature control temperature To. Although the presence or absence of the cooking container is detected by the value, this is also when the temperature T of the main cooking container (deep pot 1) that has been heated through the heating process after the start of cooking reaches a predetermined temperature. The presence or absence of a cooking container is detected from the integrated value of the amount of heat until a predetermined time elapses, and when the predetermined temperature is the temperature control temperature To and the predetermined time is the above-described overshoot period t, the above-mentioned The presence or absence of the pan 1 can be detected by the same software method as in the embodiment.

  1 is a deep pan, 2 is a steaming plate, 3 is a frying guard, 14 is a heater, 30 is a microcomputer control unit, and A is a cooker body.

Claims (2)

  A cooker body having electrical heating means, a main cooking container set for the cooker body and heated by the heating means to perform predetermined cooking, and temperature detection for detecting the temperature of the main cooking container Means and a cooking device that is set for the main cooking container and includes a secondary cooking container for performing other cooking using the heating power of the main cooking container, and enables cooking of a plurality of cooking menus. After the start of cooking, the presence or absence of the cooking container is detected by the integrated value of the amount of heat until the temperature of the main cooking container heated up through the temperature raising step is lowered to the temperature control temperature. And a cooker.   A cooker body having electrical heating means, a main cooking container set for the cooker body and heated by the heating means to perform predetermined cooking, and temperature detection for detecting the temperature of the main cooking container Means and a cooking device that is set for the main cooking container and includes a secondary cooking container for performing other cooking using the heating power of the main cooking container, and enables cooking of a plurality of cooking menus. After the start of cooking, the presence or absence of the cooking container is determined by the integrated value of the amount of heat from when the temperature of the main cooking container heated through the heating process reaches a predetermined temperature until a predetermined time elapses. A cooker characterized by detection.

Images