JP2015172447A - heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker capable of suppressing hygienic and safety problems.SOLUTION: The present application discloses a heating cooker comprising: a heating region in which a food item is heated; a blowout mechanism creating an upward air current between the heating region and an adjacent region adjacent to the heating region; an output unit outputting take-out information representing that the food item is taken out from the heating region; and a control unit controlling the blowout mechanism. The control unit switches a control mode over the blowout mechanism from a first control mode for creating the upward air current to a second control mode different from the first control mode in at least either a flow volume or an air direction of the upward air current depending on the take-out information.

Description

  The present invention relates to a cooking device that cooks food under heating.

  The cooked food is provided not only in a restaurant having a dedicated kitchen but also in a small store such as a convenience store. Heat cooking of ingredients in the store requires an appropriate flue gas treatment. Patent Document 1 discloses a technique for discharging smoke resulting from cooking of food.

  Patent Document 1 proposes to generate an upward airflow in order to properly discharge smoke from the store. The smoke is efficiently discharged from the store by the upward airflow.

JP-A 63-267854

  In order to efficiently discharge smoke, the air outlet from which the upward air flow is blown out needs to be arranged near the heating area for cooking the food. This means that upward airflow tends to interfere with food taken out by the user. For example, if the user tries to put the cooked food on a table provided next to the heating area, the upward airflow may collide with the food. As a result, part of the food and other materials (for example, oil) used for cooking are scattered in the cooking space. Thus, upward airflow can cause sanitary problems.

  Scattered food (that is, a part of food or cooking material) may adhere to the outlet. If an upward air flow is blown out from the outlet to which the food material is attached, not only a sanitary problem but also a safety problem (for example, a fire) may be caused.

  An object of the present invention is to provide a cooking device that hardly causes sanitary and safety problems.

  The cooking device according to one aspect of the present invention includes a heating region in which food is heated, a blowing mechanism that creates an upward airflow between the heating region and an adjacent region adjacent to the heating region, and the food includes An output unit that outputs extraction information indicating that the heating region has been extracted; and a control unit that controls the blowing mechanism. The control unit, according to the extraction information, to a second control mode having at least one of an upward air flow rate and a wind direction different from the first control mode that causes the blowing mechanism to generate the upward air flow, Switches the control mode for the blowout mechanism.

  According to the said structure, the control part can control a blowing mechanism in 2nd control mode according to the extraction information showing having been extracted from the heating area | region. Since the second control mode has at least one of the upward air flow rate and the wind direction different from the upward air flow of the first control mode, the user moves upward while moving the food from the heating region to the adjacent region. The airflow becomes difficult to interfere with the food. Therefore, the cooking device is less likely to cause sanitary and safety problems.

  The said structure WHEREIN: While the said control part is controlling the said blowing mechanism under the said 2nd control mode, the said foodstuff can prevent hitting the air which blows off from the said blowing mechanism.

  According to the above configuration, while the control unit controls the blowing mechanism under the second control mode, the food does not hit the air blown from the blowing mechanism. Hard to cause problems.

  The said structure WHEREIN: The said blowing mechanism may include the blowing part from which air is blown, and the air supply part which sends the said air to the said blowing part, and produces | generates the said upward airflow. The air supply unit sets the amount of air blown from the blowing unit to a first flow rate under the first control mode, and sets the amount of blown air to the first flow rate under the second control mode. A second flow rate smaller than the flow rate may be set.

  According to the above configuration, the air supply unit sets the amount of air blown from the blowing unit to the first flow rate under the first control mode, and sets the amount of blowing to the first flow rate under the second control mode. Since the second flow rate is set to be smaller than the second flow rate, the amount of upward airflow blown from the blowout mechanism controlled under the second control mode is the upward flow amount blown from the blowout mechanism controlled under the first control mode. Less than the amount of airflow. As a result, while the user moves the food from the heating area to the adjacent area, the upward airflow is less likely to interfere with the food. Therefore, the cooking device is less likely to cause sanitary and safety problems.

  The said structure WHEREIN: The said blowing mechanism may include the 1st blowing part by which air is blown off, and the air supply part which sends the said air to the said 1st blowing part and produces | generates the said upward airflow. The first blowing unit generates the upward air flow by setting the air blowing direction upward in the first control mode, and the upward direction in the second control mode. You may set the said blowing direction in a different direction.

  According to the said structure, since a 1st blowing part produces | generates an upward airflow by setting the blowing direction of air upwards in 1st control mode, heated air is exhausted efficiently. The first blowing unit sets the blowing direction in a direction different from the upward direction under the second control mode, so that while the user moves the food from the heating area to the adjacent area, the upward air flow is applied to the food. It becomes difficult to interfere. Therefore, the cooking device is less likely to cause sanitary and safety problems.

  The said structure WHEREIN: The direction which inclines to the said heating area | region side may be sufficient as the said blowing direction in the said 2nd control mode.

  According to the above configuration, since the blowing direction under the second control mode is a direction inclined toward the heating region, the air blown from the blowing mechanism controlled under the second control mode is surplus adhering to the foodstuff. Can be dropped into the heating zone.

  The said structure WHEREIN: The said blowing mechanism may also contain the 2nd blowing part which blows off air next to the said 1st blowing part. The second blowing section generates the upward air flow by setting the air blowing direction upward in the first control mode, and the upward direction in the second control mode. You may set the said blowing direction in a different direction. Under the second control mode, the blowing direction of the air from the second blowing section may be different from the blowing direction of the air from the first blowing section.

  According to the above configuration, since the air blowing direction from the second blowing portion is different from the air blowing direction from the first blowing portion, a gap in which air hardly flows is formed. Therefore, the user can move a foodstuff from a heating area | region to an adjacent area | region through the space formed between the 1st blowing part and the 2nd blowing part.

  In the above configuration, the output unit may include a signal generation unit that generates a first signal indicating the start of heating in the heating region. The control unit may control the blowing mechanism in the first control mode according to the first signal.

  According to the above configuration, the control unit controls the blowing mechanism in the first control mode in response to the first signal indicating the start of heating in the heating region. Does not generate unnecessarily before heating.

  In the above configuration, the output unit is configured to detect the input of the food into the heating region and the removal of the food from the heating region, and to switch from the first control mode to the second control mode. A time setting unit that sets a start time of an allowable period. The time setting unit may set, as the start time, a time after an input time when the food is input to the heating region. The signal generation unit may generate a second signal representing the start time. After the control unit receives the second signal, if the detection unit detects the removal of the food, the control unit switches the control mode from the first control mode to the second control mode. Also good.

  According to the above configuration, the time setting unit sets the time after the input time when the food is input to the heating region as the start time of the period during which switching from the first control mode to the second control mode is allowed. Therefore, the blowing mechanism can operate under the first control mode during the period from the start of the heating operation of the heating device to the removal of the food after the start time. If the detection unit detects the removal of the food after the start time, the blowing mechanism can operate under the second control mode.

  In the above configuration, the heating cooker includes a holding unit that holds the food, a first position where the food is immersed in oil in the heating region, and a second position where the food is exposed from the oil. And a displacement mechanism that changes the position of the holding unit. The detection unit may detect the position of the holding unit. The control unit may switch the control mode from the first control mode to the second control mode according to the position of the holding unit.

  According to the above configuration, since the control unit switches the control mode from the first control mode to the second control mode according to the position of the holding unit, the switching of the control mode depends on the mechanical operation of the cooking device. can do. Therefore, the blowing mechanism can operate appropriately in conjunction with the mechanical operation of the heating cooker.

  The said structure WHEREIN: The said oil may form an oil surface within the said heating area | region. The blowing mechanism may generate the air flow that at least partially covers the oil level in the heating region under the second control mode.

  According to the above configuration, the blow-out mechanism generates an air flow that at least partially covers the oil level in the heating region under the second control mode, so that the surplus adhered to the food material while the food material is exposed to the air flow. Oil can fall into the heating zone.

  The said structure WHEREIN: The said blowing mechanism may include the blowing part opened upward, and the cover body displaced between the closed position which obstruct | occludes the said blowing part, and the open position which opens the said blowing part. The upward air flow may displace the lid from the closed position to the open position.

  According to the said structure, the cover body in a closed position can prevent adhesion of the foodstuff to a blowing part. The upward air flow displaces the lid body from the closed position to the open position, so that the lid body hardly disturbs the operation of the blowing mechanism under the first control mode.

  In the above configuration, the cooking device may further include an operation unit operated by a user. The control unit may switch the control mode from the first control mode to the second control mode regardless of the extraction information in accordance with an operation on the operation unit.

  According to the above configuration, the user can switch the control mode from the first control mode to the second control mode by operating the operation unit.

  The cooking device according to the present invention can generate an upward air flow without causing any sanitary and safety problems.

It is a conceptual diagram of the heating cooker of 1st Embodiment. It is the schematic of the fryer illustrated as a heating cooker of 2nd Embodiment. FIG. 3 is a schematic diagram of the flyer (first control mode) shown in FIG. 2. It is the schematic of the flyer (2nd control mode) shown by FIG. It is the schematic of the fryer illustrated as a heating cooker of 3rd Embodiment. It is a conceptual diagram of the heating cooker of 4th Embodiment. It is a conceptual diagram of the heating cooker of 5th Embodiment. It is the schematic of the fryer illustrated as a heating cooker of 6th Embodiment. It is a schematic side view of the right nozzle row | line | column of a fryer illustrated as a heating cooker of 7th Embodiment. It is a schematic side view of the right nozzle row | line | column of a fryer illustrated as a heating cooker of 8th Embodiment. It is a schematic block diagram of the heating cooker of 9th Embodiment. It is a schematic timing chart showing the setting operation | movement which the time setting part of the heating cooker shown by FIG. 11 performs. It is a schematic flowchart showing operation | movement of the heating cooker shown by FIG. It is the schematic of the fryer illustrated as a heating cooker of 10th Embodiment. It is a schematic block diagram of the heating cooker of 11th Embodiment. It is a schematic flowchart showing the exemplary operation | movement of the control part of the cooking-by-heating machine shown by FIG. It is a schematic block diagram of the heating cooker of 12th Embodiment. It is a table | surface schematically showing the control data which the adjustment part of the heating cooker shown by FIG. 17 produces | generates. It is a table | surface schematically showing the control data which the adjustment part of the heating cooker shown by FIG. 17 produces | generates. It is a table | surface schematically showing the control data which the adjustment part of the heating cooker shown by FIG. 17 produces | generates. It is a schematic sectional drawing of the heating apparatus of the cooking-by-heating machine of 13th Embodiment. FIG. 19B is a schematic cross-sectional view of the heating device shown in FIG. 19A. It is a schematic sectional drawing of the nozzle cylinder of the cooking-by-heating machine of 14th Embodiment. FIG. 20B is a schematic cross-sectional view of the nozzle cylinder shown in FIG. 20A.

  Various embodiments relating to a cooker are described below with reference to the accompanying drawings. The cooking device can be clearly understood by the following description. The terms representing directions such as “up”, “down”, “left” and “right” are merely for the purpose of clarifying the explanation. Accordingly, these terms should not be construed as limiting.

<First Embodiment>
Drawing 1 is a key map of cooking-by-heating machine 100 of a 1st embodiment. A cooking device 100 will be described with reference to FIG.

  The cooking device 100 includes a heating region 200, an output unit 300, a control unit 400, and a blowing mechanism 500. The user can supply the food FM to the heating region 200 and cook the food FM by heating. The user can move the cooked food material FM to the adjacent area NR adjacent to the heating area 200. The user may perform various operations such as packing of the food FM and additional seasoning in the adjacent region NR. The adjacent region NR means a region around the heating region 200. Therefore, the principle of the present embodiment is not limited to a specific application of the adjacent region NR.

  The output unit 300 detects that the foodstuff FM has been taken out from the heating area 200. Thereafter, the output unit 300 generates extraction information indicating that the foodstuff FM has been extracted from the heating region 200. The removal of the food FM from the heating area 200 may be detected by various detection techniques. For example, the extraction of the food FM from the heating region 200 may be detected by an optical sensor or an imaging device that detects the operation of a user who cooks in front of the heating cooker 100. The principle of this embodiment is not limited to a specific technique for generating retrieval information.

  The extraction information is output from the output unit 300 to the control unit 400. The retrieval information may be transmitted wirelessly or wiredly. The principle of the present embodiment is not limited to a specific information transmission technique from the output unit 300 to the control unit 400.

  The control unit 400 controls the blowing mechanism 500 according to the extraction information. The control unit that has received the take-out information switches the control of the blowing mechanism 500 from the first control mode to the second control mode.

  The blowing mechanism 500 generates an upward airflow in the heating region 200 under the control of the control unit 400. FIG. 1 shows a vector “FV1” representing the flow velocity of the upward air flow generated by the blowing mechanism 500 under the first control mode, and a vector “FV1” representing the flow velocity of the upward air flow generated by the blowing mechanism 500 under the second control mode. FV2 ". The lengths of the vectors “FV1” and “FV2” indicate the magnitude of the flow velocity of the upward airflow. The length of the vector “FV2” is shorter than the vector “FV1”. Accordingly, FIG. 1 shows that the amount of upward airflow blown from the blowing mechanism 500 controlled under the second control mode is the amount of upward airflow blown from the blowing mechanism 500 controlled under the first control mode. Represents less. The control unit 400 may set the flow velocity of the upward airflow generated by the blowing mechanism 500 under the second control mode to a value of “0”. Alternatively, the control unit 400 determines the upward flow rate generated by the blowing mechanism 500 under the second control mode from the upward flow rate generated by the blowing mechanism 500 controlled under the first control mode. May also be set to other small values. The principle of the present embodiment is not limited to a specific value of the upward airflow generated by the blowing mechanism 500 under the first control mode and the second control mode.

Second Embodiment
The upward airflow created by the blowing mechanism controlled under the first control mode may be used for discharging smoke rising from the heating region. In the second embodiment, a heating cooker having a smoke exhausting function is described.

  FIG. 2 is a schematic diagram of an exemplary fryer 101 shown as a heating cooker designed based on the design principle of the first embodiment. The flyer 101 will be described with reference to FIGS. 1 and 2.

  The flyer 101 includes a housing 210, a right nozzle row 510, a left nozzle row 520, a detection device 310, and an exhaust mechanism 600. The housing 210 includes a front wall 211, an upper wall 212, and a back wall 213. The housing 210 further includes an inner peripheral wall 221 and a bottom wall 222. The inner peripheral wall 221 and the bottom wall 222 define a rectangular oil containing space 220 that is recessed with respect to the upper wall 212. The oil storage space 220 opens upward. The inner peripheral wall 221 defines a rectangular opening contour of the oil storage space 220. The bottom wall 222 forms the bottom of the oil storage space 220. The user can store oil in the oil storage space 220. A heat source (for example, a heater (not shown)) that heats the oil stored in the oil storage space 220 is stored in the casing 210. The oil storage space 220 corresponds to the heating region 200 described with reference to FIG.

  The upper wall 212 includes a front edge 214, a rear edge 215, a right edge 216, and a left edge 217. A front wall 211 extending downward from the front edge 214 faces a user who fries food in the oil storage space 220. A back wall 213 opposite to the front wall 211 extends upward beyond the rear edge 215. An opening 218 for smoke exhaust is formed in the back wall 213. The back wall 213 is adjacent to a wall (not shown) of a store where the flyer 101 is installed. The opening 218 communicates with an opening (not shown) formed in the store wall.

  The oil containing space 220 is heated by the heat source in the casing 210. As a result, the heated air moves upward. The exhaust mechanism 600 discharges heated air from the store above the oil storage space 220.

  Exhaust mechanism 600 includes a hood portion 610 and a fan portion 620. The hood portion 610 protrudes forward from the back wall 213 so as to at least partially cover the oil containing space 220. Therefore, the hood part 610 can appropriately capture the air rising from the oil storage space 220. The fan unit 620 attached to the back wall 213 sends the air in the space surrounded by the hood unit 610 and the back wall 213 to the opening 218. As a result, the heated air is appropriately exhausted from the store. The principle of this embodiment is not limited at all by the specific structure of the exhaust mechanism 600. Various known design techniques may be applied to the exhaust mechanism 600.

  The detection device 310 may be a reflective optical sensor that irradiates light above the oil containing space 220. The optical sensor can optically detect the introduction of the food material FM into the oil storage space 220 and the removal of the food material FM from the oil storage space 220. When the user inputs the food FM into the oil storage space 220, the optical sensor may generate an electrical signal indicating that cooking is started. When the user takes out the food material FM from the oil storage space 220, the optical sensor may generate the extraction information described in relation to the first embodiment as an electrical signal. These electric signals are transmitted from the optical sensor to a control circuit (not shown) in the housing 210. The detection device 310 functions as the output unit 300 described with reference to FIG. Note that the detection device 310 may depend on other detection techniques. For example, the detection device 310 may be a transmissive optical sensor or a camera device that identifies a user's motion. The principle of this embodiment is not limited to a specific detection technique applied to the detection device 310.

  The right nozzle row 510 includes three nozzle cylinders 511, 512, and 513 that protrude upward from the upper wall 212 between the right edge 216 and the oil storage space 220. The left nozzle row 520 includes three nozzle cylinders 521, 522, and 523 that protrude upward from the upper wall 212 between the left edge 217 and the oil storage space 220. The nozzle cylinders 511 and 521 are disposed near the back wall 213. The nozzle cylinders 513 and 523 are disposed near the front wall 211. The nozzle cylinder 512 is disposed between the nozzle cylinders 511 and 513. The nozzle cylinder 522 is disposed between the nozzle cylinders 521 and 523.

  The control circuit in the housing 210 corresponds to the control unit 400 described with reference to FIG. As described above, the electrical signal generated by the detection device 310 is output from the detection device 310 to the control circuit. If the detection device 310 detects the input of the foodstuff FM, the control circuit may generate an upward air flow from the right nozzle row 510 and the left nozzle row 520 at a high flow rate level. The upward airflow is directed to the exhaust mechanism 600. As a result of the strong airflow from the right nozzle row 510, the air in the space between the right nozzle row 510 and the left nozzle row 520 hardly flows into the space on the right side of the flyer 101. As a result of the strong airflow from the left nozzle row 520, the air in the space between the right nozzle row 510 and the left nozzle row 520 hardly flows into the space on the left side of the flyer 101. Therefore, the heat and odor resulting from cooking are less likely to diffuse into the store where the fryer 101 is installed.

  FIG. 2 shows a work table OT disposed on the right side of the flyer 101. The user may move the food FM taken out from the oil storage space 220 onto the work table OT. The movement path of the foodstuff FM that moves from the oil storage space 220 to the work table OT may straddle the right nozzle row 510. In accordance with the principle of the first embodiment, the control circuit generates an upward air flow from the right nozzle row 510 and the left nozzle row 520 in accordance with the electrical signal generated as the extraction information. Alternatively, the control circuit stops the blowing of air from the right nozzle row 510 and the left nozzle row 520 according to the electrical signal generated as the extraction information. Therefore, the user can arrange the foodstuff FM on the work table OT without scattering the oil adhering to the foodstuff FM. The work table OT disposed next to the oil storage space 220 corresponds to the adjacent region NR described with reference to FIG. The right nozzle row 510 disposed between the work table OT and the oil storage space 220 corresponds to the blowing mechanism 500 described with reference to FIG.

  In the present embodiment, the flow control for the airflow from the left nozzle row 520 is synchronized with the flow control for the airflow from the right nozzle row 510. In this case, the air flow biased in one of the right direction and the left direction is less likely to occur around the flyer 101.

  Alternatively, the flow control for the airflow from the left nozzle row 520 may be different from the flow control for the airflow from the right nozzle row 510. For example, air may be blown out from the left nozzle row 520 at a high flow level regardless of the electrical signal from the detection device 310. In this case, it is difficult for hot air to flow into the space on the left side of the flyer 101. The principle of this embodiment is not limited by the flow rate control for the airflow from the left nozzle row 520.

  The left nozzle row 520 may be removed from the flyer 101 as necessary. The principle of this embodiment is not limited by the presence and absence of the left nozzle row 520.

  If the user uses the space on the left side of the flyer 101 and does not use the space on the right side of the flyer 101, the flyer 101 may operate only the left nozzle row 520 under the control of the control circuit. .

  FIG. 3 is a schematic diagram of the flyer 101 operating under the first control mode. FIG. 4 is a schematic diagram of the flyer 101 operating under the second control mode. An exemplary operation of the flyer 101 will be described with reference to FIGS.

  While the foodstuff FM exists in the oil accommodating space 220, an upward air flow (indicated by an arrow in FIG. 3) is strongly blown out from the right nozzle row 510 and the left nozzle row 520. Thereafter, when the food FM is taken out from the oil storage space 220 and passes in front of the detection device 310, the blowing of air from the right nozzle row 510 and the left nozzle row 520 stops for a predetermined period (see FIG. 4). . During this time, the user can move the food FM to the work table OT. Therefore, the foodstuff FM does not hit the upward airflow from the right nozzle row 510 and the left nozzle row 520 under the second control mode. After the predetermined period has elapsed, the right nozzle row 510 and the left nozzle row 520 start blowing upward airflow. Thereafter, if the user takes out the remaining food FM in the oil storage space 220, the upward airflow blowing is stopped. In this way, the flyer 101 may repeat the upward airflow blowing and stopping according to the operation of taking out the food FM.

<Third Embodiment>
If the upward air flow created by the blow-out mechanism controlled under the first control mode cooperates with the heating cooker arranged in the store to confine the hot air generated due to the cooking of the food, the store The air conditioning efficiency of the inside becomes high. In the third embodiment, a cooking device having a function of confining hot air will be described.

  FIG. 5 is a schematic diagram of a fryer 101A exemplified as a heating cooker according to the third embodiment. The flyer 101A will be described with reference to FIGS. A symbol used in common between the second embodiment and the third embodiment means that an element to which the common symbol is attached has the same function as that of the second embodiment. Therefore, description of 2nd Embodiment is used for these elements.

  Similar to the second embodiment, the flyer 101A includes a housing 210, a right nozzle row 510, a left nozzle row 520, a detection device 310, and an exhaust mechanism 600. The flyer 101 </ b> A further includes a front nozzle row 530. The front nozzle row 530 includes three nozzle cylinders 531, 532, and 533 that protrude upward from the upper wall 212 between the front edge 214 and the oil storage space 220. The nozzle cylinder 531 is disposed near the left edge 217. The nozzle cylinder 533 is disposed near the right edge 216. The nozzle cylinder 532 is disposed between the nozzle cylinders 531 and 533.

  Similar to the second embodiment, a control circuit (not shown) in the housing 210 generates an upward air flow from the right nozzle row 510 and the left nozzle row 520 under the first control mode. In addition, the control circuit generates an upward air flow from the front nozzle row 530 in synchronization with the generation of a high flow level air flow from the right nozzle row 510 and the left nozzle row 520. As a result, the hot air generated by the heating of the oil storage space 220 is caused by the air flow generated upward from the rear wall 213 and the right nozzle row 510, the left nozzle row 520, and the front nozzle row 530, and the oil storage space 220 and the exhaust mechanism 600. It is trapped in the space between.

  The user may take out food (not shown) in the oil storage space 220 after the heating of the oil storage space 220 is stopped. At this time, the detection device 310 detects the food extraction operation. The detection device 310 generates extraction information representing the extraction of the food material as an electrical signal. The electrical signal is output from the detection device 310 to the control circuit. The control circuit reduces the amount of upward airflow from the right nozzle row 510, the left nozzle row 520, and the front nozzle row 530 in accordance with the electrical signal.

<Fourth embodiment>
The amount of airflow can be adjusted appropriately by adjusting the output of the source that generates the airflow. In 4th Embodiment, the cooking device which adjusts the output of a generation source and changes the quantity of an airflow between 1st control mode and 2nd control mode is demonstrated.

  Drawing 6 is a key map of cooking-by-heating machine 100B of a 4th embodiment. With reference to FIG.2 and FIG.6, the heating cooker 100B is demonstrated. The code | symbol used in common between 1st Embodiment and 4th Embodiment means that the element to which the said common code | symbol was attached | subjected has the same function as 1st Embodiment. Therefore, description of 1st Embodiment is used for these elements.

  Similar to the first embodiment, the heating cooker 100 </ b> B includes a heating region 200 and an output unit 300. The heating cooker 100B further includes a control unit 400B and a blowing mechanism 500B.

  Similar to the first embodiment, the blow-off mechanism 500B has an upward air flow (represented by the vector “FV1” in FIG. 6) and a low flow level between the heating region 200 and the adjacent region NR. Upward airflow (represented by the vector “FV2” in FIG. 6).

  The blowing mechanism 500 </ b> B includes a blowing unit 540 and an air supply unit 550. The air supply unit 550 sends air into the blowing unit 540. The air is then blown out as an upward air flow from the blowing mechanism 500B through the blowing unit 540. The blowing unit 540 corresponds to the right nozzle row 510 described with reference to FIG. The air supply unit 550 may be disposed in the housing 210 described with reference to FIG.

  As in the first embodiment, the extraction information is output from the output unit 300 to the control unit 400B. The control unit 400B controls the air supply unit 550 according to the extraction information. When the user starts cooking, the control unit 400B controls the air supply unit 550 in the first control mode. At this time, the air supply unit 550 sends air having a high flow rate level to the blowing unit 540. As a result, an upward airflow with a high flow rate level is blown out from the blowing unit 540. Thereafter, when the control unit 400B receives the extraction information, the control unit 400B controls the air supply unit 550 in the second control mode. At this time, the air supply unit 550 sends air at a flow level lower than the flow rate level of air sent from the air supply unit 550 to the blowing unit 540 in the first control mode. As a result, an upward airflow at a low flow rate level is blown out from the blowing portion 540. In the present embodiment, the first flow rate is exemplified by the flow rate of air that the air supply unit 550 sends to the blowing unit 540 under the first control mode. The second flow rate is exemplified by the flow rate of air that the air supply unit 550 sends to the blowing unit 540 under the second control mode.

  A designer who designs the heating cooker 100 </ b> B may apply various air feeding techniques to the air feeding unit 550. For example, the designer may apply a blower to the air supply unit 550. Alternatively, the designer may apply a variable resistance device (for example, a valve body) that can change the flow resistance between the air supply unit 550 and the blowing unit 540 to the air supply unit 550. The principle of the present embodiment is not limited to a specific structure of the air supply unit 550.

<Fifth Embodiment>
The principle of the fourth embodiment makes it possible to adjust the amount of upward airflow by adjusting the output of the source that generates the airflow. Alternatively, the amount of upward airflow may be adjusted by changing the direction of the airflow blown from the blowing mechanism. In the fifth embodiment, a heating cooker having a function of adjusting the direction of airflow will be described.

  FIG. 7 is a conceptual diagram of a heating cooker 100C of the fifth embodiment. With reference to FIG. 7, a heating cooker 100C will be described. The code | symbol used in common between 4th Embodiment and 5th Embodiment means that the element to which the said common code | symbol was attached | subjected has the same function as 4th Embodiment. Therefore, description of 4th Embodiment is used for these elements.

  Similar to the fourth embodiment, the heating cooker 100 </ b> C includes a heating region 200 and an output unit 300. The heating cooker 100C further includes a control unit 400C and a blowing mechanism 500C.

  As in the fourth embodiment, the blowing mechanism 500C generates an air flow between the heating region 200 and the adjacent region NR. The blowing mechanism 500C includes a blowing unit 540C and an air supply unit 550C. Unlike the fourth embodiment, the amount of air sent from the air feeding unit 550C to the blowing unit 540C may be constant.

  As in the fourth embodiment, the extraction information is output from the output unit 300 to the control unit 400C. The control unit 400C controls the blowing unit 540C according to the extraction information. When the user starts cooking, the control unit 400C controls the blowing unit 540C under the first control mode. At this time, the blowing unit 540C sets the air blowing direction upward. Therefore, the air sent from the air supply unit 550C to the blowing unit 540C is blown out from the blowing unit 540C as an upward air flow. When the control unit 400C receives the extraction information, the control unit 400C controls the blowing unit 540C under the second control mode. At this time, the blowing unit 540C inclines the air blowing direction by an angle θ from the blowing direction under the first control mode (that is, the upward direction). As a result, the air sent from the air supply unit 550C to the blowing unit 540C is blown out from the blowing unit 540C as an airflow having a vertical flow component and a horizontal flow component. The vertical flow component is an upward airflow that is weaker than the upward airflow generated under the first control mode. In the present embodiment, the first blowing part is exemplified by the blowing part 540C.

  The blowing unit 540C operating under the second control mode can set the air blowing direction in various directions different from the blowing direction set under the first control mode. Therefore, the principle of this embodiment is not limited to the specific blowing direction of air under the second control mode. In addition, the magnitude of the change in the blowing direction accompanying the transition from the first control mode to the second control mode (represented by the angle θ in FIG. 7) depends on various design items required for the heating cooker 100C. It may be set appropriately according to. Therefore, the principle of the present embodiment is not limited to a specific value of the angle θ.

<Sixth Embodiment>
The flyer described in connection with the second embodiment may operate based on the wind direction adjustment principle of the fifth embodiment. In the sixth embodiment, a flyer that adjusts the wind direction is described.

  FIG. 8 is a schematic diagram of the flyer 101 described in relation to the second embodiment. With reference to FIG.7 and FIG.8, the flyer 101 which operate | moves based on the wind direction adjustment principle of 5th Embodiment is demonstrated.

  The operation of the flyer 101 under the first control mode described in relation to the second embodiment is also applied to the operation of the flyer 101 of this embodiment. Therefore, the flyer 101 operating under the first control mode blows upward airflow from the right nozzle row 510 and the left nozzle row 520 at a high flow level.

  FIG. 8 shows the flyer 101 operating under the second control mode. Each of the nozzle cylinders 511, 512, 513, 521, 522, and 523 corresponds to the blowing portion 540 </ b> C described with reference to FIG. 7.

  The nozzle cylinders 511, 513, 521, and 523 set the air blowing direction into the space defined between the oil storage space 220 and the exhaust mechanism 600. The nozzle cylinders 512 and 522 set the air blowing direction toward the back wall 213.

  The combination of the setting of the blowing direction of the nozzle cylinders 511, 512, 513, 521, 522, 523 may be appropriately determined according to various design matters required for the flyer 101. Therefore, the principle of this embodiment is not limited to a specific combination of blowing directions. For example, a part or all of the nozzle cylinders 511, 512, 513, 521, 522, and 523 may set the blowing direction forward or backward.

<Seventh embodiment>
The principle of the sixth embodiment enables a plurality of linearly aligned blowing regions to set air blowing directions in different directions under the second control mode. Therefore, the designer who designs the heating cooker employs a structure in which air is blown upward from the plurality of blowing regions under the first control mode, and can reduce the leakage of hot air from the heating region. By adopting the principle of the embodiment, it is also possible to form a gap with almost no airflow under the second control mode. The user who uses the heating cooker can use the air gap in which there is almost no airflow for the movement of food. As a result, the user can move the food material with almost no scattering of the food material. In the seventh embodiment, a void forming technique under the second control mode will be described.

  FIG. 9 is a schematic side view of the right nozzle row 510 of the flyer 101 described in relation to the second embodiment. With reference to FIG.2 and FIG.9, the space | gap formation technique under 2nd control mode is demonstrated.

  The operation of the flyer 101 under the first control mode described in relation to the second embodiment is also applied to the operation of the flyer 101 of this embodiment. Accordingly, the upward airflow is blown out from the right nozzle row 510 at a high flow level under the first control mode. As a result, an air curtain is formed on the right side of the oil storage space 220, and the outflow of hot air from the oil storage space 220 is reduced.

  The nozzle cylinders 511 and 512 shown in FIG. 9 set the air blowing direction rearward under the second control mode. The nozzle cylinder 513 adjacent to the nozzle cylinder 512 sets the air blowing direction forward under the second control mode. If the user moves the foodstuff from the oil storage space 220 to the work table OT through the space between the nozzle cylinders 512 and 513, the foodstuff is hardly exposed to the airflow from the right nozzle row 510.

  In the present embodiment, the first blowing part is exemplified by one of the nozzle cylinders 512 and 513. The second blowing part is exemplified by the other of the nozzle cylinders 512 and 513.

<Eighth Embodiment>
By adjusting the principle of the seventh embodiment and the blowing direction, it is possible to form a void in which almost no airflow exists. Alternatively, the air gap in which there is almost no airflow may be formed by adjusting the amount of air blown out. In the eighth embodiment, another void forming technique under the second control mode will be described.

  FIG. 10 is a schematic side view of the right nozzle row 510 of the flyer 101 described in relation to the second embodiment. With reference to FIG.2 and FIG.10, the space | gap formation technique under 2nd control mode is demonstrated.

  Similar to the seventh embodiment, an upward airflow is blown from the right nozzle row 510 at a high flow level under the first control mode. As a result, an air curtain is formed on the right side of the oil storage space 220, and the outflow of hot air from the oil storage space 220 is reduced.

  Regardless of the transition of the control mode from the first control mode to the second control mode, upward airflow is blown out from the nozzle cylinders 511 and 513 at a high flow level. On the other hand, in response to the transition of the control mode from the first control mode to the second control mode, the blowing of air from the nozzle cylinder 512 stops. If the user moves the foodstuff from the oil storage space 220 to the work table OT through the space on the nozzle cylinder 512, the foodstuff is hardly exposed to the airflow from the right nozzle row 510.

  As described above, regardless of the transition of the control mode from the first control mode to the second control mode, the upward airflow is blown out from the nozzle cylinders 511 and 513 at a high flow level. Hot air hardly flows out except for the space on the nozzle cylinder 512.

  The designer may employ various wind direction adjusting mechanisms for adjusting the blowing direction. For example, a general fin structure may be employed as the wind direction adjusting mechanism. Instead of the fin structure, the air blowing direction may be changed using a valve body. Under the second control mode, air may be blown out so as to at least partially cover the oil surface formed in the heating region. In this case, the air blown out under the second control mode may be used for removing excess oil adhering to the food. In order to remove excess oil, a blow amount larger than the amount of air blown under the first control mode may be set under the second control mode.

<Ninth Embodiment>
The designer can employ various control structures to obtain the operation of the heating cooker described in relation to the first to eighth embodiments. In the ninth embodiment, an exemplary control structure is described.

  FIG. 11 is a schematic block diagram of a cooking device 100E according to the ninth embodiment. With reference to FIG.2 and FIG.11, the heating cooker 100E is demonstrated. The code | symbol used in common between 1st Embodiment and 9th Embodiment means that the element to which the said common code | symbol was attached | subjected has the same function as 1st Embodiment. Therefore, description of 1st Embodiment is used for these elements.

  As in the first embodiment, the heating cooker 100E includes a control unit 400 and a blowing mechanism 500. The cooking device 100E further includes a heating device 250, an output unit 300E, and an input unit 700. The user can operate the input unit 700 to instruct the start of cooking of ingredients. The output unit 300E outputs a first control signal FS for controlling the control unit 400 and a second control signal SS for controlling the heating device 250 in response to an instruction to start cooking. The controller 400 selects the first control mode or the second control mode according to the first control signal FS. The control part 400 produces | generates the blowing control signal BS according to selection of control mode. The blowing control signal BS is output from the control unit 400 to the blowing mechanism 500. The blowing mechanism 500 operates in the first control mode or the second control mode according to the blowing control signal BS.

  The heating device 250 includes the heating region 200 described in the context of the first embodiment. The user arranges the food material FM in the heating region 200. The heating device 250 includes a heat source 251. The heat source 251 heats the heating region 200.

  The output unit 300E includes a detection unit 310E, a time setting unit 320, and a cooking control unit 330. The detection unit 310E corresponds to the detection device 310 described with reference to FIG.

  The input unit 700 generates a request signal RS that indicates a request to start cooking in response to a user operation. The request signal RS is output from the input unit 700 to the cooking control unit 330. In response to the request signal RS, the cooking control unit 330 generates the first signal FS1 that instructs the start of the first control mode as the first control signal FS. In synchronization with the generation of the first signal FS1, the cooking control unit 330 generates an activation signal AS1 for activating the heat source 251 as the second control signal SS. The control unit 400 controls the blowing mechanism 500 in the first control mode according to the first signal FS1. The heat source 251 heats the heating region 200 in response to the activation signal AS1. In synchronization with the generation of the first signal FS1 and the activation signal AS1, the cooking control unit 330 generates an activation signal AS2 for activating the detection unit 310E. The detection unit 310E is activated in response to the activation signal AS2. In the present embodiment, the start information is exemplified by information represented by the first signal FS1. The signal generation unit is exemplified by the cooking control unit 330.

  The user puts the food FM into the heating area 200 after the operation on the input unit 700. At this time, the detection unit 310E detects the introduction of the food material FM into the heating region 200.

  Cooking control unit 330 provides time setting unit 320 with information related to the period required for charging and heating food FM in response to request signal RS. The detection unit 310E notifies the time setting unit 320 that the foodstuff FM has been introduced. As a result, the time setting unit 320 can obtain information related to the time when the foodstuff FM is introduced. The time setting unit 320 starts a period during which switching from the first control mode to the second control mode is allowed based on information on a period required for the input and heating of the food FM and information on a time at which the food FM is input. Set the time.

  FIG. 12 is a schematic timing chart showing the setting operation executed by the time setting unit 320. With reference to FIG.11 and FIG.12, the heating cooker 100E is further demonstrated.

  As described above, the first control mode is started substantially in synchronization with the generation of the request signal RS, the first signal FS1, and the activation signals AS1 and AS2. The time setting unit 320 can obtain information related to the time TP1 when the foodstuff FM is added in cooperation with the detection unit 310E. Cooking control unit 330 provides time setting unit 320 with information related to period TL required for heating food FM in response to request signal RS. The time setting unit 320 adds the period TL to the time TP1, and sets the time TP2 as the start time. The time setting unit 320 gives information related to the time TP2 to the cooking control unit 330.

  The cooking control unit 330 generates a stop signal HS1 for stopping the heat source 251 as the second control signal SS at time TP2. The stop signal HS1 is output from the cooking control unit 330 to the heat source 251. The heat source 251 stops the heating operation for the heating region 200 in response to the stop signal HS1.

  When the detection unit 310E detects the removal of the food FM after the time TP2, the cooking control unit 330 generates the second control signal FS2 for requesting switching from the first control mode to the second control mode. Generate as The second signal FS2 is output from the cooking control unit 330 to the control unit 400. The control unit 400 switches the control mode for the blowing mechanism 500 from the first control mode to the second control mode in response to the second signal FS2.

  The user may operate the input unit 700 after taking out the food FM from the heating area 200 and request to stop the operation of the heating cooker 100E. In response to the operation of the input unit 700 by the user, the input unit 700 generates a request signal RS for stopping the detection operation of the detection unit 310E. The cooking control unit 330 generates a stop signal HS2 for stopping the detection unit 310E in response to the request signal RS.

  FIG. 13 is a schematic flowchart showing the operation of the heating cooker 100E. An exemplary operation of the heating cooker 100E will be described with reference to FIGS. 11 to 13.

(Step S105)
In step S <b> 105, the user operates the input unit 700. In response to the user's operation, the input unit 700 generates a request signal RS. The request signal RS is output from the input unit 700 to the cooking control unit 330. The cooking control unit 330 generates the first signal FS1 and the activation signal AS1. The first signal FS1 is output from the cooking control unit 330 to the control unit 400. The control unit 400 controls the blowing mechanism 500 in the first control mode according to the first signal FS1. As a result, the blowing mechanism 500 blows upward airflow at a high flow level. The activation signal AS1 is output from the cooking control unit 330 to the heat source 251. The heat source 251 heats the heating region 200 in response to the activation signal AS1. The cooking control unit 330 gives information related to the period TL to the time setting unit 320. Thereafter, step S110 is executed.

(Step S110)
In step S110, the cooking control unit 330 generates an activation signal AS2. The activation signal AS2 is output from the cooking control unit 330 to the detection unit 310E. The detection unit 310E starts the detection operation in response to the activation signal AS2. Thereafter, step S115 is executed.

(Step S115)
In step S115, the cooking control unit 330 determines whether cooking has ended. For example, if the user operates the input unit 700 to interrupt cooking, step S150 is executed. If the user continues cooking, step S120 is executed.

(Step S120)
In step S <b> 120, the detection unit 310 </ b> E determines whether the user has put the foodstuff FM into the heating area 200. If the user puts the food FM into the heating region 200, the detection unit 310E notifies the time setting unit 320 that the food FM has been put into the heating region 200. Thereafter, step S125 is executed. In other cases, step S115 is executed.

(Step S125)
In step S125, the time setting unit 320 sets the time TP1 in response to the notification from the detection unit 310E. Time setting unit 320 adds time TL acquired from cooking control unit 330 in step S105 to time TP1 to set time TP2. Information regarding the time TP2 is transmitted from the time setting unit 320 to the cooking control unit 330. Thereafter, step S130 is executed.

(Step S130)
In step S <b> 130, the cooking control unit 330 starts timing. In FIG. 13, the elapsed time from the time when the food is added is represented by the symbol “TC”. Thereafter, step S135 is executed.

(Step S135)
In step S135, the cooking control unit 330 compares the period TC with the period TL. If the period TC is longer than the period TL, step S140 is executed. In other cases, step S130 is executed.

(Step S140)
In step S140, the detection unit 310E determines whether or not the user has taken out the food material FM from the heating region 200. If the user takes out the food FM from the heating region 200, the detection unit 310E notifies the time setting unit 320 that the food FM has been taken out from the heating region 200. The time setting unit 320 gives the extraction information to the cooking control unit 330 in response to the notification from the detection unit 310E. Thereafter, step S145 is executed.

(Step S145)
In step S145, the cooking control unit 330 generates the second signal FS2. The second signal FS2 is output from the cooking control unit 330 to the control unit 400. The control unit 400 controls the blowing mechanism 500 in the second control mode according to the second signal FS2. As a result, the blowing mechanism 500 blows upward airflow at a low flow level. Thereafter, step S150 is executed.

(Step S150)
In step S150, the cooking control unit 330 generates a stop signal HS2 for stopping the detection unit 310E. The stop signal HS2 is output from the cooking control unit 330 to the detection unit 310E. The detection unit 310E stops the detection operation in response to the stop signal HS2. Thereafter, step S155 is executed.

(Step S155)
The cooking control unit 330 requests the control unit 400 to stop the second control mode. The control unit 400 stops the blowing mechanism 500 in response to a request from the cooking control unit 330.

  The length of the period TL may be set to an appropriate value depending on the food. In this case, the heating cooker 100E can cook various foods.

  The length of the period TL may depend on the temperature of the heating region. If the temperature of the heating region is low, the period TL may be set to a large value. If the temperature of the heating region is high, the period TL may be set to a small value.

<Tenth Embodiment>
The control principle described in connection with the ninth embodiment may be applied to a flyer. In the tenth embodiment, a flyer that operates based on the control principle described in relation to the ninth embodiment will be described.

  FIG. 14 is a schematic view of a fryer 100I exemplified as a heating cooker according to the tenth embodiment. The flyer 100I is described with reference to FIGS. 11 and 14. The code | symbol used in common between 2nd Embodiment and 10th Embodiment means that the element to which the said common code | symbol was attached | subjected has the same function as 2nd Embodiment. Therefore, description of 2nd Embodiment is used for these elements.

  Similar to the second embodiment, the flyer 100I includes a housing 210, a right nozzle row 510, a left nozzle row 520, a detection device 310, and an exhaust mechanism 600. The flyer 100I further includes a control panel 730 and an operation button 721. The control panel 730 and the operation button 721 are attached to the front wall 211.

  The control panel 730 includes a display 711 and a plurality of input buttons 701. The user may input a desired food by operating a plurality of input buttons 701. Alternatively, the user may operate the plurality of input buttons 701 to input other information necessary for cooking the food. The display 711 can display information input by the user, information related to the cooking completion time, and other information useful to the user.

  The user may operate the operation button 721 to request the first control mode. The user may operate the operation button 721 to request switching from the first control mode to the second control mode. The user may operate the operation button 721 and request to stop the blowing of air from the right nozzle row 510 and the left nozzle row 520.

  A control circuit (not shown) for controlling the flyer 100I is disposed in the housing 210. The control circuit may have the functions of the time setting unit 320, the cooking control unit 330, and the control unit 400 described in the context of the ninth embodiment.

<Eleventh embodiment>
If the heating zone is not at a sufficiently high temperature, a strong air flow under the first control mode is not required. In the eleventh embodiment, a heating cooker that starts control under the first control mode according to the temperature of the heating region will be described.

  FIG. 15 is a schematic block diagram of a cooking device 100K according to the eleventh embodiment. With reference to FIG. 15, a heating cooker 100K will be described. The reference symbol used in common between the ninth embodiment to the eleventh embodiment means that the element with the common reference symbol has the same function as that of the ninth embodiment or the tenth embodiment. . Therefore, description of 10th Embodiment is used for these elements.

  As in the tenth embodiment, the heating cooker 100K includes an input unit 700 and a blowing mechanism 500. The cooking device 100K further includes an output unit 300K, a heating device 250K, a control unit 400K, and a manual operation unit 720. Control unit 400K includes an adjustment unit 420 and a mode determination unit 410K.

  Similar to the ninth embodiment, the output unit 300K includes a detection unit 310E. Output unit 300K further includes a time setting unit 320K and a cooking control unit 330K.

  The cooking controller 330K generates a first signal FS1 and a second signal FS2 as the first control signal FS for controlling the controller 400K. The first signal FS1 and the second signal FS2 are output from the cooking control unit 330K to the mode determination unit 410K. The cooking controller 330K generates an activation signal AS1 and a stop signal HS1 as the second control signal SS for controlling the heating device 250K. In addition, the cooking control unit 330K generates an activation signal AS2 and a stop signal HS2, and controls the detection unit 310E.

  Similar to the ninth embodiment, the heating device 250 </ b> K includes a heating region 200 and a heat source 251. Heating device 250 </ b> K further includes a temperature detection unit 252. The temperature detection unit 252 detects the temperature of the heating region 200. Thereafter, the temperature detection unit 252 generates temperature data TD related to the temperature of the heating region 200. The temperature data TD is output from the temperature detection unit 252 to the cooking control unit 330K.

  The cooking controller 330K performs feedback control of the heat source 251 based on the temperature data TD during the period from the output of the start signal AS1 to the output of the stop signal HS1. The temperature data TD is output from the temperature detection unit 252 to the cooking control unit 330K and the mode determination unit 410K.

  FIG. 16 is a schematic flowchart illustrating an exemplary operation of the control unit 400K according to the first control signal FS. The operation of the control unit 400K will be described with reference to FIGS.

(Step S210)
In step S210, mode determination unit 410K compares temperature data TD with temperature threshold value TTH. Step S210 is repeated until the temperature indicated by the temperature data TD exceeds the temperature threshold value TTH. When the temperature indicated by the temperature data TD exceeds the temperature threshold value TTH, step S220 is executed.

(Step S220)
In step S220, the mode determination unit 410K determines whether or not the first control signal FS is the first signal FS1. If the first control signal FS is the first signal FS1, step S230 is executed. In other cases, step S240 is executed.

(Step S230)
In response to step S230, mode determination unit 410K selects the first control mode in response to first signal FS1. As a result, the adjustment unit 420 determines a large blowing amount and / or an upward blowing direction, and controls the blowing mechanism 500 under the first control mode. Thereafter, step S220 is executed.

(Step S240)
In step S240, the mode determination unit 410K determines whether or not the first control signal FS is the second signal FS2. If the first control signal FS is the second signal FS2, step S250 is executed. In other cases, step S260 is executed.

(Step S250)
In step S250, the mode determination unit 410K selects the second control mode according to the second signal FS2. As a result, the adjustment unit 420 determines a small blowing amount and / or a blowing direction different from the upward direction, and controls the blowing mechanism 500 under the second control mode. Thereafter, step S220 is executed.

(Step S260)
In step S260, mode determination unit 410K selects the stop mode. As a result, the adjustment unit 420 stops the blowing mechanism 500.

  The user can operate the manual operation unit 720 to make a control request directly to the control unit 400K. The mode determination unit 410K determines the control mode regardless of the first signal FS1, the second signal FS2, and the temperature data TD. If the user operates the manual operation unit 720 to request the first control mode, the mode determination unit 410K selects the first control mode. If the user operates the manual operation unit 720 and requests the second control mode, the mode determination unit 410K selects the second control mode. If the user operates manual operation unit 720 and requests to stop blowing mechanism 500, mode determination unit 410K selects the stop mode.

<Twelfth embodiment>
As described in relation to the sixth embodiment to the eighth embodiment, if the heating cooker includes a plurality of blowing mechanisms, the plurality of blowing mechanisms may perform different operations. In the twelfth embodiment, exemplary control for a cooking device having a plurality of blowing mechanisms will be described.

  FIG. 17 is a schematic block diagram of a heating cooker 100L of the twelfth embodiment. The cooking device 100L will be described with reference to FIGS. 8 to 10 and FIG. The code | symbol used in common between 11th Embodiment and 12th Embodiment means that the element to which the said common code | symbol was attached | subjected has the same function as 11th Embodiment. Therefore, description of 11th Embodiment is used for these elements.

  Similar to the eleventh embodiment, the heating cooker 100L includes a heating device 250K, an output unit 300K, an input unit 700, and a manual operation unit 720. The cooking device 100L further includes a control unit 400L, a first blowing mechanism 511L, a second blowing mechanism 512L, and a third blowing mechanism 513L. The first blowing mechanism 511L may include the nozzle cylinder 511 described with reference to FIGS. The second blowing mechanism 512L may include the nozzle cylinder 512 described with reference to FIGS. The third blowing mechanism 513L may include the nozzle cylinder 513 described with reference to FIGS.

  Similar to the eleventh embodiment, the control unit 400L includes a mode determination unit 410K. The control unit 400L further includes an adjustment unit 420L and a signal generation unit 430.

  18A to 18C are tables that schematically represent control data generated by the adjustment unit 420L. The control unit 400L will be described with reference to FIGS. 17 to 18C.

  Mode determination unit 410 outputs the selected control mode to adjustment unit 420L.

  As shown in FIG. 18A, when the mode determination unit 410K selects the first control mode, the adjustment unit 420L causes the upward blowing to the first blowing mechanism 511L, the second blowing mechanism 512L, and the third blowing mechanism 513L. The control data CD that defines the direction and the large blowing amount is generated.

  The signal generation unit 430 refers to the data set for the first blowing mechanism 511L and generates a control signal for controlling the first blowing mechanism 511L. As a result, the first blowing mechanism 511L blows upward airflow at a high flow level. The signal generation unit 430 refers to the data set for the second blowing mechanism 512L, and generates a control signal for controlling the second blowing mechanism 512L. As a result, the second blowing mechanism 512L blows upward airflow at a high flow level. The signal generation unit 430 refers to the data set for the third blowing mechanism 513L and generates a control signal for controlling the third blowing mechanism 513L. As a result, the third blowing mechanism 513L blows upward airflow at a high flow level.

  As shown in FIG. 18B, when the mode determination unit 410K selects the second control mode, the adjustment unit 420L causes the first blowing mechanism 511L, the second blowing mechanism 512L, and the third blowing mechanism 513L to Control data CD that defines the blowout amount is generated.

  The signal generation unit 430 refers to the data set for the first blowing mechanism 511L and generates a control signal for controlling the first blowing mechanism 511L. As a result, the first blowing mechanism 511L blows air in the blowing amount “V1” and the blowing direction “D1”. The signal generation unit 430 refers to the data set for the second blowing mechanism 512L, and generates a control signal for controlling the second blowing mechanism 512L. As a result, the second blowing mechanism 512L blows air in the blowing amount “V2” and the blowing direction “D2”. The signal generation unit 430 refers to the data set for the third blowing mechanism 513L and generates a control signal for controlling the third blowing mechanism 513L. As a result, the third blowing mechanism 513L blows air in the blowing amount “V3” and the blowing direction “D3”. The combination of the blowing amount and the blowing direction in the control data CD generated by the adjustment unit 420L under the second control mode is such that the upward airflow under the second control mode is weaker than the upward airflow under the first control mode. Is set to be

  As illustrated in FIG. 18C, when the mode determination unit 410K selects the stop mode, the adjustment unit 420L sets a value of “0” for each of the first blowing mechanism 511L, the second blowing mechanism 512L, and the third blowing mechanism 513L. The control data CD defining the above is generated. As a result, the first blowing mechanism 511L, the second blowing mechanism 512L, and the third blowing mechanism 513L each stop blowing air.

<13th Embodiment>
The designer can design the cooking device using various detection techniques for detecting the movement of the food material. If the heating device has a displacement mechanism that mechanically displaces the food, the detection unit may detect a positional change of the displacement mechanism. In 13th Embodiment, the detection technique which detects the movement of a foodstuff by detecting the positional change of a displacement mechanism is demonstrated.

  19A and 19B are schematic cross-sectional views of the heating device 250 described in the context of the ninth embodiment. The heating device 250 will be described with reference to FIGS. 2, 11, 19 </ b> A, and 19 </ b> B. The reference numerals used in common between the second embodiment, the ninth embodiment, and the thirteenth embodiment are the same as those in the second embodiment or the ninth embodiment. It means having. Therefore, description of 2nd Embodiment or 9th Embodiment is used for these elements.

  Similar to the second embodiment, the heating device 250 includes an inner peripheral wall 221 and a bottom wall 222. The inner peripheral wall 221 and the bottom wall 222 define the oil storage space 220. The oil containing space 220 corresponds to the heating region 200 described with reference to FIG. Similar to the ninth embodiment, the heating device 250 includes a heat source 251. The heat source 251 heats the oil containing space 220.

  Heating device 250 includes a flange 253 that holds food FM and a displacement mechanism 254. The foodstuff FM is accommodated in the collar part 253. The displacement mechanism 254 includes a cylinder device 255 and a connecting arm 256. The connecting arm 256 is connected to the cylinder device 255 and the flange portion 253. The user can operate the cylinder device 255 to move the collar unit 253 up and down. The collar part 253 shown in FIG. 19A exists at a first position where the food material FM is immersed in the oil. The collar part 253 shown by FIG. 19B exists in the 2nd position where the foodstuff FM is exposed from oil.

  In the present embodiment, a cylinder device 255 is used as the displacement mechanism 254. Alternatively, the displacement mechanism 254 may be another structure (for example, a motor or a link mechanism) that moves the food material FM up and down. The principle of this embodiment is not limited to a specific structure of the displacement mechanism 254.

  In the present embodiment, the holding portion is exemplified by the flange portion 253. Alternatively, the holding unit may have another structure that can hold the food material FM. The principle of this embodiment is not limited to a specific structure of the holding portion.

  The heating device 250 may include a proximity switch 311 as the detection unit 310E. The proximity switch 311 can detect the approach and separation of the connecting arm 256. If the connecting arm 256 approaches the proximity switch 311, the cooking control unit 330 described with reference to FIG. 11 may output the first signal FS <b> 1. Thereafter, if the connecting arm 256 moves away from the proximity switch 311, the cooking control unit 330 may output the second signal FS <b> 2. As a result, the control unit 400 described with reference to FIG. 11 changes the control mode between the first control mode and the second control mode according to the position of the connecting arm 256 (that is, the position of the flange 253). Can be switched between. The designer may use another detection element (for example, an optical sensor or an ultrasonic sensor) that can detect the mechanical operation of the heating device 250 as the detection unit 310E. The principle of the present embodiment is not limited to a specific detection element used as the detection unit 310E.

<Fourteenth embodiment>
If the blowout mechanism includes a lid portion that covers the blowout port from which air is blown out, the blowout port is less likely to be contaminated. In the fourteenth embodiment, a blowing mechanism having a lid is described.

  20A and 20B are schematic cross-sectional views of the nozzle cylinder 590. FIG. The nozzle cylinder 590 will be described with reference to FIGS. 11, 20A and 20B.

  The blowing mechanism 500 described with reference to FIG. 11 may include a nozzle cylinder 590. The nozzle cylinder 590 includes a cylinder portion 591 and a lid portion 592. The tube portion 591 defines an air outlet 593 that opens upward. The blowing mechanism 500 blows air from the blowout port 593. In the present embodiment, the blowing portion is exemplified by the tubular portion 591.

  The lid 592 rotates up and down between a closed position where the air outlet 593 is closed and an open position where the air outlet 593 is opened. The lid 592 shown in FIG. 20A exists in the closed position. The lid 592 shown in FIG. 20B is in the open position. In the present embodiment, the lid is exemplified by a lid 592.

  If the blowing mechanism 500 does not generate upward airflow at a high flow level (that is, if the control mode is not the first control mode), the lid 592 is in the closed position. When the blowing mechanism 500 generates an upward airflow at a high flow level, the lid 592 is rotated from the closed position to the open position by the upward airflow.

  The movement of the lid 592 from the open position to the closed position may depend on the weight of the lid 592. Alternatively, the nozzle cylinder 590 may include a spring member (not shown) that biases the lid 592 to the closed position. The principle of the present embodiment is not limited to a specific structure that moves the lid 592 from the open position to the closed position.

  The principles of the various embodiments described above may be combined to suit the performance required for the cooker.

  The principles of the various embodiments described above are preferably used in various devices for cooking food.

100, 100B, 100C ... Cooker 100E, 100K, 100L ... Cooker 100I ... Flyers 101, 101A ...・ ・ ・ ・ ・ ・ ・ ・ Flyer 200 ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ Heating area 221 ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ Inner wall 222 ・ ・・ ・ ・ ・ ・ ・ ・ ・ ・ Bottom wall 253 ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ Hut 254 ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・.... Displacement mechanisms 300, 300E, 300K ... Output unit 310 ... Detection device 310E ... ..Detection unit 320, 320K... Time setting unit 330, 330K... Cooking control unit 400, 400B, 400C・ ・ ・ ・ Control unit 400K, 400L ・ ・ ・ ・ ・ ・ Control unit 500, 500B, 500C ・ ・ ・ ・ ・ ・ Blowout mechanism 511 ・ ・ ・ ・ ・ ・・ Nozzle cylinder 511L ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ First blow mechanism 512 ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ Nozzle cylinder 512L ・ ・ ・ ・ ・ ・... 2nd blowing mechanism 513 ... ... Nozzle cylinder 513L ... 3rd blowing Mechanisms 521 to 523 ··················· Nozzle tubes 531 to 533 ·············· Nozzle tubes 550, 550C ... Ventilation part 590 ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ Nozzle cylinder 591 ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ Cylinder part 592 ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・.... Cover 700 ............... input unit 701 · · · · · · input button

Claims (12)

A heating region where the ingredients are heated;
A blowout mechanism that creates an upward airflow between the heating region and an adjacent region adjacent to the heating region;
An output unit that outputs extraction information indicating that the food has been extracted from the heating region;
A control unit for controlling the blowing mechanism,
The control unit, according to the extraction information, to a second control mode having at least one of an upward air flow rate and a wind direction different from the first control mode that causes the blowing mechanism to generate the upward air flow, A heating cooker characterized by switching a control mode for the blowing mechanism.   2. The cooking according to claim 1, wherein the food does not hit air blown from the blowing mechanism while the control unit controls the blowing mechanism under the second control mode. vessel. The blow-out mechanism includes a blow-out portion from which air is blown out, and an air-feed portion that sends the air to the blow-out portion and generates the upward airflow,
The air supply unit sets the amount of air blown from the blowing unit to a first flow rate under the first control mode, and sets the amount of blown air to the first flow rate under the second control mode. The cooking device according to claim 1, wherein the second flow rate is set to be smaller than the flow rate. The blowing mechanism includes a first blowing portion from which air is blown, and an air feeding portion that sends the air to the first blowing portion and generates the upward airflow,
The first blowing unit generates the upward air flow by setting the air blowing direction upward in the first control mode, and the upward direction in the second control mode. The cooking device according to claim 1, wherein the blowing direction is set in a different direction.   The cooking device according to claim 4, wherein the blowing direction under the second control mode is a direction inclined toward the heating region. The blowing mechanism includes a second blowing portion that blows air next to the first blowing portion,
The second blowing section generates the upward air flow by setting the air blowing direction upward in the first control mode, and the upward direction in the second control mode. Set the blowing direction in different directions,
The said blowing direction of the said air from the said 2nd blowing part differs from the said blowing direction of the said air from the said 1st blowing part under the said 2nd control mode. The heating cooker described in 1. The output unit includes a signal generation unit that generates a first signal indicating the start of heating in the heating region,
The cooking device according to any one of claims 1 to 6, wherein the control unit controls the blowing mechanism in the first control mode according to the first signal. The output unit includes a detection unit that detects input of the food into the heating region and removal of the food from the heating region, and a period during which switching from the first control mode to the second control mode is allowed. A time setting unit for setting the start time of
The time setting unit sets, as the start time, a time after the charging time when the food is charged into the heating region,
The signal generation unit generates a second signal representing the start time,
After the control unit receives the second signal, the control unit switches the control mode from the first control mode to the second control mode if the detection unit detects the removal of the food material. The cooking device according to claim 7. A holding portion that holds the food material, and a displacement mechanism that changes a position of the holding portion between a first position where the food material is immersed in oil in the heating region and a second position where the food material is exposed from the oil. And further comprising
The detection unit detects the position of the holding unit;
The cooking device according to claim 8, wherein the control unit switches the control mode from the first control mode to the second control mode according to the position of the holding unit. The oil forms an oil level in the heating zone;
The cooking device according to claim 9, wherein the blowing mechanism generates an air flow that at least partially covers the oil level in the heating region under the second control mode. The blowing mechanism includes a blowing portion that opens upward, and a lid that is displaced between a closed position that closes the blowing portion and an open position that opens the blowing portion,
The cooking device according to any one of claims 1 to 3, wherein the upward air flow displaces the lid body from the closed position to the open position. It further includes an operation unit operated by a user,
8. The control unit according to claim 1, wherein the control unit switches the control mode from the first control mode to the second control mode regardless of the extraction information in accordance with an operation on the operation unit. The heating cooker of any one of Claims.

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