JP2015172485A - heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker high in convenience or safety.SOLUTION: A heating cooker includes: a top plate 4 provided on a main body; heating means 20 heating a heated object mounted on the top plate 4; main body transmitting/receiving means 27 receiving temperature information of a plurality of places at which a cooking tool used while contacting with the heated object contacts with the heated object; and control means 18 controlling the heating means 20 in a case where the difference between temperatures at the plurality of places received by the main body transmitting/receiving means 27 increases or a case where the difference between the temperatures at the plurality of places decreases.

Description

  The present invention relates to a cooking device.

As a conventional cooking device, the body of the cooking device is equipped with temperature detection means, and the heating power of the cooking device is controlled by detecting the temperature of an object to be heated, such as a cooking container or food, for convenience and safety What is known to increase
In recent years, for further convenience of cooking devices and improving cooking quality, cooking utensils such as cooking containers or cooking utensils are provided with temperature detection means, and the temperature of the object to be heated from the cooking containers or cooking utensils to the heating cooking device. There has been proposed a function of transmitting information and clearly showing temperature information of the cooking device to the user (see, for example, Patent Document 1).

Japanese Patent Laying-Open No. 2009-93805 (page 15, FIG. 2)

  However, in the technique described in Patent Document 1, the information transmitted from the cooking container or the cooking utensil to the cooking device is limited to temperature information related to cooking, and the information related to the user's cooking operation is transmitted to the cooking device. However, it has been desired to further improve the convenience or safety of the cooking device by using information related to the user's cooking operation.

  This invention is made | formed in order to solve the above subjects, and provides the cooking device with high convenience or safety | security.

  The cooking device according to the present invention is a cooking device that is used in contact with the heated object, a top plate provided on the main body, a heating means for heating the heated object placed on the top plate, and the heated object. A heating cooker communication unit that receives temperature information of a plurality of locations that come into contact with the article to be heated of the appliance, and a case where the difference in temperature of the plurality of locations received by the heating cooker communication unit increases or the plurality And a control means for controlling the heating means when the temperature difference at the location decreases.

  According to the present invention, the control means can control the heating means with higher accuracy, and has the effect of improving the cooking quality and the finished state and enhancing the safety.

It is a perspective view which shows the heating cooker and cooking container which concern on Embodiment 1,2. It is a perspective view of the main body 1 of the state which removed the top plate 4 of the heating cooker which concerns on Embodiment 1,2. It is a block diagram of the principal part of the heat cooking system which concerns on Embodiment 1. FIG. It is a figure which shows an example of the load detection determination table of the heating cooker which concerns on Embodiment 1,2. It is a perspective view which shows the egg egg type cooking utensil 38 which concerns on Embodiment 2. FIG. It is a perspective view which shows the chopsticks type | mold cooking utensil 40 which concerns on Embodiment 2. FIG. It is a perspective view which shows the frying type cooking utensil 41 which concerns on Embodiment 2. FIG. It is a perspective view which shows the thermometer type | mold cooking utensil 42 which concerns on Embodiment 2. FIG. It is a block diagram of the principal part of the heating cooker which concerns on Embodiment 2, and a cooking utensil.

  Hereinafter, the case where the heating cooker according to the present invention is applied to a built-in type (built-in type) IH cooking heater provided with cooking pot mounting portions on the left and right front sides and the center back on the top plate will be described as an example. In addition, this invention is not limited by the form of drawing shown below. Further, in the following description, terms for indicating directions (for example, “up”, “down”, “right”, “left”, “front”, “back”, etc.) are used as appropriate for easy understanding. This is for explanation and these terms do not limit the present invention. Moreover, in each figure, the same code | symbol is attached | subjected to the same structure.

Embodiment 1 FIG.
1 is a perspective view showing a cooking device and a cooking container according to Embodiment 1. FIG.
In FIG. 1, a housing upper frame 3 is detachably disposed above the housing 2 of the main body 1 of the cooking device. An intake / exhaust port cover 5 is arranged on the back side of the upper frame 3, a top plate 4 is arranged in the center, and an operation unit 6 is arranged on the front side. A cooking chamber 11 (see FIG. 2) is provided inside the housing 2. Further, FIG. 1 also illustrates a cooking container 28 that is an example of an object to be heated placed on the top plate 4.

  The operation unit 6 includes operation buttons, switches, and the like for accepting settings for the heating operation. In the first embodiment, the operation unit 6 is provided on both the front surface side of the top plate 4 and the front surface of the housing 2. The specific configuration of the operation unit 6 is not limited. For example, the operation unit 6 configured by a touch panel may be provided.

  The top plate 4 is provided with a display unit 14 provided with visual display means such as a liquid crystal screen and LEDs. The display unit 14 displays the operation state of the heating cooker, the input from the operation unit 6, the operation content, and the like, and functions as a notification unit that notifies the user of the state of the heating cooker. In Embodiment 1 and Embodiment 2 described later, an example in which a display unit 14 is provided as a notification unit is shown. However, instead of or in addition to the display unit 14, a buzzer or speaker that performs notification by voice. Etc. may be provided.

  A cooking chamber door 7 is provided in the center of the front side of the housing 2. The cooking chamber door 7 is a door that covers the opening of the front surface of the cooking chamber 11 (see FIG. 2) provided inside the housing 2 so as to be freely opened and closed. The user can open and close the cooking chamber door 7 and put the object to be heated in and out of the cooking chamber.

  An intake / exhaust port cover 5 provided behind the top plate 4 covers an intake port (not shown) for cooling air into the housing 2 and an exhaust port (not shown) from the housing 2 to the outside. It is. The intake / exhaust port cover 5 is made of a punching metal or a lattice-shaped metal member having air permeability, has air permeability, and has a low air resistance. The intake and exhaust of the cooling air flowing into the housing 2 passes through the intake / exhaust port cover 5 smoothly. Note that the exhaust from the cooking chamber also flows out of the housing 2 from the exhaust port covered with the intake / exhaust port cover 5.

  The cooking chamber and the cooking chamber door 7 may be provided as necessary, and the heating cooker according to the first embodiment is capable of heating an object to be heated placed on the top plate 4. That's fine. Moreover, arrangement | positioning of the operation part 6 and the cooking chamber door 7 which were shown in FIG. 1 is an example, for example, the operation part 6 which arrange | positions the cooking chamber door 7 near the right or left side surface of the housing | casing 2, and arrange | positions the housing 2 is shown. The operation unit 6 may be provided only on the top surface of the top plate 4 and the operation unit 6 may not be provided on the front surface of the housing 2.

  The top plate 4 is provided with three placement portions on which the object to be heated is placed. What is arranged on the right side of the front side of the top plate 4 is placed on the right mounting part 8, what is provided on the left side of the top side of the top plate 4 is placed on the left side of the placing part 9, and the center of the back side of the top plate 4. Is referred to as a central mounting portion 10. In addition, when it is not necessary to distinguish the right mounting part 8, the left mounting part 9, and the center mounting part 10, it may only be called a "mounting part".

  An antenna body is provided on the lower side of the top plate 4 at a position that does not overlap the placement portion when viewed from above. In the first embodiment, a right antenna body 23 is provided on the back side right of the top plate 4, a left antenna body 24 is provided on the back side left, and a central antenna body 25 is provided on the front center. When there is no need to distinguish the right antenna body 23, the left antenna body 24, and the central antenna body 25, they may be simply referred to as “antenna bodies”. The antenna body is made of a conductive metal such as copper. The antenna body made of such a metal may be integrally attached to the lower surface of the top plate 4, or may be formed in a coil shape and disposed below the top plate 4. This antenna body constitutes a main body transmission / reception means 27 (described later) of the cooking device, and receives radio waves transmitted from transmission / reception means 32 (described later) provided in the cooking container 28.

  In the first embodiment, by providing a plurality (three) of antenna bodies, the reception sensitivity of radio waves transmitted from the transmission / reception means 32 described later is increased, and the right antenna body 23, the left antenna body 24, and the central antenna are provided. Based on the intensity of radio waves from the transmission / reception means 32 received by the body 25, the position of the cooking container 28 on which the transmission / reception means 32 is mounted is detected. Note that the number of antenna bodies is not limited to three, and an arbitrary number can be provided.

  The cooking container 28 includes a container part 29 that accommodates an object to be heated such as a food, and a handle part 30 that is attached to the container part 29 and is a part that is gripped by the user. A display means 36 is provided in the handle portion 30. Although the details will be described later, the display unit 36 is a notification unit that visually notifies the user of various operation states of the cooking container 28.

  In the first embodiment, a frying pan with a handle is illustrated as an example of the cooking container 28, but the cooking container 28 may be a pan, a kettle, a wok, a tempura pan, or the like. Regardless of the specific shapes of the container part 29 and the handle part 30 of the cooking container 28, operations and effects similar to those described in the first embodiment can be obtained.

FIG. 2 is a perspective view of main body 1 in a state where top plate 4 of the cooking device according to Embodiment 1 is removed.
A heating coil 26 is provided at a lower position of each of the right placement portion 8, the left placement portion 9, and the central placement portion 10 provided on the top plate 4 so as to face each other. In the first embodiment, two heating coils 26 that are concentrically and spirally wound on substantially the same plane are provided at positions facing the right mounting portion 8. In addition, three heating coils 26 that are concentrically and spirally wound on substantially the same plane are provided at positions facing the left mounting portion 9. In addition, one heating coil 26 wound in a spiral shape is provided at a position facing the central mounting portion 10. In addition, the some heating coil 26 provided in the right mounting part 8 and the left mounting part 9 may be each supplied with electricity independently. Moreover, arrangement | positioning of the heating coil 26 of the right mounting part 8, the left mounting part 9, and the center mounting part 10 illustrated in FIG. 2, a shape, and a number are an example, and are mounted in each mounting part. Any arrangement, shape, and number of heating coils 26 can be used as long as the object to be heated can be heated.

  A main body temperature detecting means 31 is arranged inside the spiral heating coil 26. The main body temperature detection means 31 is a temperature sensor that detects the temperature of the cooking container 28 placed on the top plate 4. As shown in FIG. 2, in the first embodiment, a main body temperature detection unit 31 is provided at the center of the heating coil 26. Further, the main body temperature detection means 31 is also provided in the gaps between the plurality of heating coils 26 provided corresponding to the right mounting portion 8 and the left mounting portion 9. The number and arrangement of the main body temperature detecting means 31 are not limited to those shown in FIG.

  A plurality of electronic circuit boards 12 are provided inside the housing 2. A part of the plurality of electronic circuit boards 12 is disposed below the top plate 4 so as to face the top plate 4. On the electronic circuit board 12, a control unit 18, an inverter circuit 19, a coil current detection circuit 21, an input current detection circuit 22 and the like which will be described later are mounted.

  In the first embodiment, an example is shown in which the heating coil 26 for heating the container portion 29 of the cooking container 28 by induction heating is provided as a heating means. A gas burner that uses heat generated by gas combustion may be provided as a heating means, but is not limited thereto. Regardless of the specific configuration of the heating means, the same heating operation and effect as in the first embodiment can be obtained.

  FIG. 3 is a block diagram of the main part of the cooking system according to the first embodiment. Hereinafter, the functional configuration of the heating cooking system including the heating cooker and the cooking container according to Embodiment 1 will be described with reference to FIG.

(Heating cooker)
The control means 18 includes a control circuit including a storage device for storing a control program and various data, a timer, and a microcomputer, and controls the operation of the entire cooking device. The control means 18 controls the heating means 20 according to the cooking control program stored in the storage device in accordance with the cooking mode or heating conditions set using the operation unit 6. In the first embodiment, the control unit 18 uses the manual cooking mode in which the heating unit 20 performs heating with the thermal power (electric power) set by the user, and the thermal power set in advance for each cooking menu set by the user ( It has an automatic cooking mode in which the heating means 20 performs heating with electric power) and time. In the control of the heating means 20, the control means 18 is incorporated in the control means 18 and information output from the main body transmission / reception means 27, the main body temperature detection means 31, the input current detection circuit 22, and the coil current detection circuit 21. The time information output from the timer function is used.

  The heating means 20 includes an inverter circuit 19 and a heating coil 26. The inverter circuit 19 is controlled by the control means 18 and supplies high frequency power to the heating coil 26. A voltage of several tens of kHz and several hundreds V is applied from the inverter circuit 19 to the heating coil 26, and a current flows through the heating coil 26. When a current flows through the heating coil 26, magnetic lines of force are generated from the heating coil 26, an eddy current is generated in the cooking container 28 placed on the top plate 4 substantially above the heating coil 26, and the cooking container 28 itself generates heat. To do. When the cooking container 28 generates heat, the article to be heated 13 such as food stored in the cooking container 28 is heated.

The coil current detection circuit 21 is a circuit that detects a current value flowing through the heating coil 26 and outputs the detected information to the control means 18.
The input current detection circuit 22 is a circuit that detects a current value input to the inverter circuit 19 and outputs the detected information to the control means 18.

  The control means 18 detects information related to the object to be heated placed on the top plate 4 based on the current values detected by the coil current detection circuit 21 and the input current detection circuit 22. The current value detected by the coil current detection circuit 21 and the input current detection circuit 22 depends on the presence or absence of the object to be heated, the material of the object to be heated, the size of the bottom surface of the object to be heated, the thickness of the object to be heated, etc. Since it changes, the control means 18 can detect the information regarding the cooking container 28 based on the electric current value which the coil current detection circuit 21 and the input current detection circuit 22 detected. The control means 18 determines whether or not heating is possible based on the detected information about the cooking container 28, and drives and controls the heating means 20 so as to ensure safety and perform efficient heating.

  The main body transmission / reception means 27 corresponds to the cooking device communication means of the present invention, and bidirectionally transmits information to and from the transmission / reception means 32 provided in the cooking container 28 by wireless communication. In the first embodiment, the main body transmission / reception means 27 includes the right antenna body 23, the left antenna body 24, and the central antenna body 25 shown in FIG.

In the first embodiment, the body temperature detecting means 31 uses a thermistor that detects the temperature by changing the resistance value depending on the element temperature. The main body temperature detection means 31 is in contact with the lower surface of the top plate 4 in a state where the top plate 4 is installed, and detects the temperature of the bottom surface of the container portion 29 of the cooking container 28 by heat transfer through the top plate 4. The temperature detected by the main body temperature detection means 31 is input to the control means 18.
In the first embodiment, an example in which a thermistor is used as the main body temperature detecting means 31 is shown, but the specific configuration of the main body temperature detecting means 31 is not limited to the thermistor. For example, an infrared sensor that detects the amount of infrared rays emitted from the object to be heated and detects the temperature of the object to be heated based on the amount of infrared rays may be used as the main body temperature detection unit 31.

The heating condition setting means 16 is an operation input means for setting or changing heating conditions such as heating power, temperature, and heating time in manual cooking and automatic cooking. The user can set and change the parameters of the heating conditions using the heating condition setting means 16.
The cooking mode setting means 17 is an operation input means for inputting settings relating to automatic cooking. The cooking mode setting means 17 includes input means for setting or changing the “cooking type” such as “stir fry”, “boiled”, and “fried food”, and more detailed equivalent to the subordinate concept of “cooking type”. Input means for setting or changing the “cooking menu”. For example, “curry”, “stew”, “oden”, etc. are provided as “cooking menus” for “boiled” cooking.
The heating condition setting unit 16 and the cooking mode setting unit 17 are provided in the operation unit 6.

  The main body display means 15 is provided in the cooking device, the operation state of the cooking device, the heating conditions input from the operation unit 6, information necessary for setting the heating conditions such as a selectable cooking menu, and the operation for the user Instructions such as the status of the cooking device such as error information, the progress of automatic cooking, and information transmitted from the cooking container 28 are displayed. One aspect of the main body display means 15 is the display section 14 shown in FIG. 1, but in addition to the display section 14, display means for visually informing the information as described above, a buzzer or speaker for informing auditorily, and the like The voice output means may be provided.

The temperature information detected by the temperature detection means 33 of the cooking container 28 is transmitted to the control means 18 via the transmission / reception means 32 and the main body transmission / reception means 27, and the control means 18 causes the main body display means 15 to display the acquired temperature information.
The main body display means 15 may display the temperature of the article 13 to be heated that is detected based on the temperature detected by the main body temperature detection means 31 provided in the main body 1. In this case, the cooking mode setting means 17 allows the user to select whether the temperature information displayed on the main body display means 15 is displayed based on the temperature detection means 33 or the main body temperature detection means 31. May be. In this case, for example, when the setting item of the cooking mode setting means 17 is related to the main body display means 15 and the setting of “display only the temperature in the cooking container” is performed for the item “temperature display of cooking utensils”. Displays only the information detected by the temperature detection means 33 of the cooking container 28. Thus, by allowing the user to select the temperature information to be displayed on the main body display means 15, it is possible to suppress the occurrence of misunderstanding when the user recognizes the temperature displayed on the main body display means 15. Therefore, the user can efficiently perform the cooking work by reducing errors in the cooking work.

(Composition of cooking container)
A temperature detection means 33 is built in the container portion 29 of the cooking container 28. The handle section 30 is provided with transmission / reception means 32, power reception means 34, power storage means 35, display means 36, and operation detection means 37.

The temperature detection means 33 detects the temperature of the object to be heated 13 such as food stored in the container portion 29. The temperature detection means 33 is, for example, a thermistor or a thermocouple. In the first embodiment, the temperature detection means 33 is built in the bottom plate of the container part 29 and detects the temperature of the object to be heated 13 through the inner surface of the container part 29. A plurality of temperature detection means 33 may be provided in the container part 29, and by doing so, the accuracy of temperature detection of the article to be heated 13 can be increased.
Further, a plurality of temperature detection means 33 may be provided in the height direction in the side wall of the container portion 29. And the control means 18 which acquires the output from the several temperature detection means 33 is the height of the to-be-heated material 13 with which the cooking container 28 was filled based on the temperature difference of the detected temperature of these several temperature detection means 33. The position is detected, the load amount of the object to be heated 13 is estimated based on the height position, and can be used as a parameter in the drive control of the heating means 20.

  The temperature detection means 33 is electrically connected to a transmission / reception means 32 built in the handle 30, and information detected by the temperature detection means 33 is output to the transmission / reception means 32.

The transmission / reception means 32 is a communication means for the cooking container 28 that communicates with the main body transmission / reception means 27. Information is transmitted bidirectionally by wireless communication between the transmission / reception means 32 and the main body transmission / reception means 27 of the cooking device. The transmission / reception means 32 corresponds to the cooking utensil communication means of the present invention, and includes information relating to the temperature detected by the temperature detection means 33, information detected by the operation detection means 37, and identification information that is information specifying the cooking container 28. , Convert to radio signal and send. Information transmitted from the transmission / reception means 32 of the cooking container 28 to the main body transmission / reception means 27 is transmitted from the main body transmission / reception means 27 to the control means 18 and is used for controlling the heating means 20 by the control means 18.
Moreover, the structure which can receive the signal sent from the control means 18 of the heating cooker via the main body transmission / reception means 27 may be sufficient as the transmission / reception means 32. If it does in that way, it will also become possible for the display means 36 to display based on the signal transmitted from the control means 18, for example.

  The identification information transmitted from the transmission / reception means 32 of the cooking container 28 is information for specifying the cooking container 28 such as the type and shape of the cooking container 28 and the material of the container part 29. The information included in this identification information includes, for example, the type of cooking utensils (pan, frying pan, wok, kettle, tempura pan, eggplant, chopsticks, frying, thermometer), form, shape, material, and fluorine coating. Including any of the presence or absence. The control means 18 controls the heating means 20 suitable for the cooking container 28 based on the identification information of the cooking container 28.

  The power receiving unit 34 includes a power receiving coil, a rectifier circuit, and the like, converts magnetic flux generated in the power feeding unit into electric power, and supplies the electric power to the power storage unit 35. In the first embodiment, the power receiving coil of the power receiving means 34 is a magnetic flux generated in the heating coil 26 when the cooking container 28 is in a normal use state (a state where the cooking container 28 is placed on the placement portion of the top plate 4). The magnetic flux leakage from the heating coil 26 is converted into electric power. That is, in the first embodiment, the heating coil 26 functions as a power feeding unit to the power receiving unit 34.

  The power storage means 35 is a secondary battery and stores the power supplied from the power receiving means 34. The electric power stored in the power storage unit 35 is supplied to any or all of the transmission / reception unit 32, the temperature detection unit 33, the operation detection unit 37, and the display unit 36. In the first embodiment, since the electric load built in the cooking container 28 can be driven by the electric power obtained from the leakage magnetic flux from the heating coil 26, it is possible to reduce useless electric power and save energy. . A backup battery may be provided separately from the power storage means 35.

  The display means 36 displays various operation states of the cooking container 28 using either or both of characters and drawings. For example, when the power storage amount of the power storage unit 35 is insufficient, the display unit 36 clearly notifies the user that power reception is necessary and notifies the user. In the first embodiment, an example in which the display means 36 is used as a means for transmitting information related to the cooking container 28 to the user is shown. However, instead of or in addition to the display means 36, various types of cooking containers 28 are used. You may provide light-emitting bodies, such as a lamp which shows an operation state, or audio | voice output means, such as a speaker and a buzzer which generate | occur | produce an audio | voice and a warning sound.

The operation detection unit 37 detects a user operation state with respect to the cooking container 28. The operation detection unit 37 is connected to the transmission / reception unit 32, and information detected by the operation detection unit 37 is sent to the main body transmission / reception unit 27 of the main body 1 via the transmission / reception unit 32.
The operation detection unit 37 according to the first embodiment includes one or both of a user contact detection unit 371 that detects a contact state of the user with the handle 30 and a movement detection unit 372 that detects the movement of the cooking container 28. In the first embodiment, an example in which both the user contact detection unit 371 and the movement detection unit 372 are provided is shown. In addition, by providing both the user contact detection means 371 and the movement detection means 372, the detection content about a user's operation state spreads and detection accuracy increases, but only one of them may be provided. Even when only one of the user contact detection means 371 and the movement detection means 372 is provided, the load detection of the object to be heated and the body temperature detection means 31 based on the detection currents of the coil current detection circuit 21 and the input current detection circuit 22 are provided. The detection accuracy of the user's operation state can be improved by combining with the detected temperature.

As a specific configuration of the user contact detection unit 371, any one or more of a pressure sensor, a capacitance sensor, and a temperature sensor can be used.
When a pressure sensor is provided as the user contact detection means 371, the pressure sensor detects the absolute value or change amount of the pressure of the outer shell of the handle part 30 when the user grips the handle part 30, and the information is transmitted and received by the transmission / reception means 32 and It is transmitted to the control means 18 via the main body transmission / reception means 27. When the pressure sensor detects a predetermined pressure, the control unit 18 detects that the user has touched the handle part 30 (holds the handle part 30). Note that a plurality of pressure sensors may be provided as the user contact detection unit 371, and the contact position and contact range of the user may be detected based on outputs from the plurality of pressure sensors. By doing in this way, the precision of the contact detection to a user's handle part 30 can be improved.

  When a capacitance sensor is provided as the user contact detection unit 371, the capacitance sensor detects a change in the capacitance of the outer shell of the handle unit 30 when the user grips the handle unit 30, and the information is transmitted and received. 32 and the main body transmission / reception means 27 are transmitted to the control means 18. When the capacitance sensor detects a change in the predetermined capacitance, the control means 18 detects that the user has touched the handle portion 30 (holds the handle portion 30). As the user contact detection unit 371, a capacitance sensor having a plurality of electrodes for capacitance detection may be provided. Thus, by providing a plurality of electrodes for capacitance detection, it is possible to detect the contact position and contact range of the user, and it is possible to improve the accuracy of contact detection to the handle portion 30 of the user.

  When a temperature sensor (thermistor, thermocouple, etc.) is provided as the user contact detection means 371, the temperature sensor detects a change in the temperature of the outer shell of the handle part 30 when the user grips the handle part 30, and the information is transmitted and received. 32 and the main body transmission / reception means 27 are transmitted to the control means 18. When detecting the human body temperature, the control means 18 detects that the user has touched the handle part 30 (holds the handle part 30). A plurality of temperature sensors may be provided as the user contact detection unit 371. By doing in this way, the contact position and contact range to a user's handle part 30 can be detected, and the accuracy of the contact detection to a user's handle part 30 can be improved.

  The movement detection unit 372 includes an acceleration sensor or both an acceleration sensor and an angular velocity sensor. For the acceleration sensor and the angular velocity sensor, for example, an arbitrary detection method such as a piezoresistive method or a capacitance method is used.

  The acceleration sensor used as the movement detection unit 372 is preferably a three-axis acceleration sensor that can detect accelerations accompanying movement in all directions in space, but is a one-axis acceleration sensor that detects at least vertical acceleration. If there is, it is possible to detect the user's operation to raise and lower the cooking container 28. Information about acceleration detected by the acceleration sensor is transmitted to the control means 18 via the transmission / reception means 32 and the main body transmission / reception means 27.

  When a one-axis acceleration sensor in the vertical direction is provided as the movement detection unit 372, the control unit 18 performs a predetermined calculation and comparison on information output from the acceleration sensor, whereby the user lifts the cooking container 28 (acceleration). Changes from near 0 to + and returns to near 0), the user places the cooking container 28 (acceleration changes from near 0 to-and returns to near 0), and the user moves the cooking container 28 (acceleration is (Changes alternately between + and-). The control means 18 detects the movement speed and movement amount of the cooking container 28 based on the acceleration detected by the acceleration sensor, detects the user's operation, and uses it to control the heating means 20.

  When a three-axis acceleration sensor that detects longitudinal, lateral, and vertical acceleration is provided as the movement detection means 372, the control means 18 moves the cooking container 28 in each direction based on information output from the acceleration sensor. The speed and amount of movement can be calculated. By using a triaxial acceleration sensor, more detailed user operations can be detected, and the control accuracy of the heating means 20 by the control means 18 can be increased.

  When a three-axis angular velocity sensor is further provided as the movement detection unit 372, the control unit 18 detects the rotational angular velocity and inclination of the cooking container 28 before and after, right and left, and up and down based on information output from the angular velocity sensor. be able to. In the case where a triaxial angular velocity sensor is provided in addition to the triaxial acceleration sensor as the movement detection unit 372, the control unit 18 is more detailed than the case where only the acceleration sensor is provided. Operation can be detected. For example, the control means 18 detects whether the user shakes the cooking container 28 in a planar manner by detecting the rotational angular velocity and inclination of the cooking container 28 using the acceleration sensor and the angular velocity sensor. It is possible to determine the operation state of the user, such as whether the cooking container 28 is shaken three-dimensionally. In addition, when the movement of the cooking container 28 is detected after cooking, and then the tilting of the cooking container 28 is detected, the control means 18 puts the object to be heated 13 in the cooking container 28 into a container or the like. It is possible to determine the operation state in the case where it is peeled off (for example, hot water is poured from the kettle which is the cooking container 28 to the vessel). As described above, by detecting the operation of the cooking container 28 by the user in detail using the acceleration sensor and the angular velocity sensor, the control content of the heating means 20 by the control means 18 can be diversified. Control accuracy can be increased.

  FIG. 4 is a diagram illustrating an example of a load detection determination table of the heating cooker according to the first embodiment. The load detection determination table shown in FIG. 4 is a determination table used when the control unit 18 determines the presence / absence of a load, the material of the load, and the like based on information output from the coil current detection circuit 21 and the input current detection circuit 22. is there. 4, the vertical axis represents the input current to the inverter circuit 19 calculated from the detection value of the input current detection circuit 22, and the horizontal axis represents the coil current flowing through the heating coil 26 calculated from the detection value of the coil current detection circuit 21. Is shown.

The control means 18 drives the inverter circuit 19 to cause a current to flow through the heating coil 26. The detected value (coil current) of the coil current detecting circuit 21 and the detected value (input current) of the input current detecting circuit 22 are shown in FIG. 4, the presence / absence of a load and the material of the load are detected.
If the coil current and the input current are within the “appropriate heating range” in FIG. 4, the control unit 18 determines that the load can be heated and causes the heating unit 20 to perform a heating operation. However, if the coil current and the input current are outside the “appropriate heating range” in FIG. 4, the control means 18 basically stops the heating operation of the heating means 20.

  In the load detection process of the control means 18, it is sufficient to detect at least whether or not the load is in the “appropriate heating range” region, but also in the “appropriate heating range” region of FIG. Depending on the values of the coil current and the input current, it can also be determined whether the material of the load is iron or stainless steel. Further, as illustrated in FIG. 4, the control means 18 makes use of the fact that the coil current and the input current are different depending on the thickness of the load and the size of the bottom area of the load. And the drive condition of the inverter circuit 19 may be varied based on the determination result. By doing in this way, a load can be appropriately heated with more efficient heating.

  Further, in the cooking device of the first embodiment, the aluminum pan is outside the “appropriate heating range”, and the aluminum pan is not heated, but this is an example. If the heating coil 26, the inverter circuit 19 and the like can cope with the heating of the aluminum pan, the region of the aluminum pan also becomes the region of “appropriate heating range”, and the aluminum pan can be heated. The content of the load detection determination table differs depending on the specification of the heating means 20, and an appropriate determination table corresponding to the heating means 20 may be used.

  The load detection process shown here is performed as an initial detection process when a heating start instruction is input to the operation unit 6 and the heating unit 20 starts heating, and is performed at an arbitrary timing during the heating operation by the heating unit 20. be able to.

[Operation of heating cooker and cooking container]
First, the outline of the cooking operation of the heating cooker according to the first embodiment will be described.
The user places the cooking container 28 on the placement portion of the top plate 4, inputs the heating condition to the operation portion 6, and instructs the start of heating. Then, a signal corresponding to the operation input to the operation unit 6 is input to the control unit 18. The control unit 18 drives the inverter circuit 19 based on the signal from the operation unit 6, and the current flows through the heating coil 26 by the operation of the inverter circuit 19, and the control unit 18 is mounted on the right mounting unit 8 of the top plate 4. The cooking vessel 28 is heated. When the cooking container 28 is heated, the article to be heated 13 such as a food in the cooking container 28 is heated.

  Next, the heating control of the control means 18 performed based on the detection information of the operation detection means 37 of the cooking container 28 will be described in detail. Here, a case where the user performs cooking by heating with the cooking container 28 placed on the right placement unit 8 will be described as an example.

  For example, it is assumed that the user grasps and lifts the handle 30 of the cooking container 28, places the cooking container 28 on the right placement unit 8, and then releases the hand from the cooking container 28. The control means 18 detects that the user has lifted his / her hand from the cooking container 28, that is, has stopped moving the cooking container 28. Specifically, the detection is performed in consideration of one or more detection information described below.

  When the user contact detection means 371 is provided as the operation detection means 37, based on the information output from the user contact detection means 371, it is first detected that the user has started contact with the handle portion 30, and cooking is performed. When it is detected that the user has finished touching the handle portion 30 after the time corresponding to the time for moving the container 28 has elapsed, it is determined that the user has placed the cooking container 28 after lifting and moving it. Can do.

  When the movement detection unit 372 is provided as the operation detection unit 37, the movement detection unit 372 detects an acceleration caused by the movement of the cooking container 28 by the user. The control unit 18 detects the movement state and the movement amount of the cooking container 28 based on the detection information of the movement detection unit 372. The control means 18 can determine that the user has placed it after lifting and moving the cooking container 28 by detecting that the acceleration is stable in the vicinity of 0 after the fluctuation.

The control means 18 detects the movement of the cooking container 28 based on the reception intensity of the radio wave transmitted from the cooking container 28 received by the right antenna body 23, the left antenna body 24, and the central antenna body 25. As the cooking container 28 moves, the reception intensity of the radio waves received by the right antenna body 23, the left antenna body 24, and the central antenna body 25 changes, so that the cooking container 28 is based on the change in the reception intensity of each antenna body. Can be detected.
The fact that the cooking container 28 is placed on any one of the placement parts detects that the reception intensity changed with the change in the distance between each antenna body and the cooking container 28 is stabilized at a predetermined intensity. It can be determined by doing.

  In addition, when the movement detection means 372 is provided, by detecting the movement state of the cooking container 28 using both the detection result of the movement detection means 372 and the amount of change in the reception intensity of each antenna body, The moving state of the cooking container 28 can be detected with high accuracy. Even when the movement detection means 372 is not provided, the movement state of the cooking container 28 can be detected using the communication antenna provided in the main body 1.

  Moreover, the control means 18 performs the load detection process (refer FIG. 4) mentioned above, whether the load which can be heated is mounted, the shape of the mounted load, and the mounted load It is possible to determine that the cooking container 28 has been placed on any placement part by detecting the material and considering the result.

  Next, a process for determining the placement position of which of the right placement unit 8, the left placement unit 9, and the central placement unit 10 the placement of the cooking container 28 will be described. . The determination of the placement unit on which the cooking container 28 is placed can be detected as follows.

  The control means 18 can determine on which mounting part the cooking container 28 is placed based on the reception intensity of the radio wave received by each antenna body. That is, the reception strength of each antenna differs depending on the distance between each antenna body and the placement position of the cooking container 28, and the reception strength of the antenna body far from the placement position of the cooking container 28 is received by the antenna body near the placement position. It becomes lower than the strength. Therefore, for example, when the reception intensity of the left antenna body 24 is lower than the reception intensity of the right antenna body 23 and the central antenna body 25, the control means 18 places the cooking container 28 on the right placement unit 8. Can be determined.

Furthermore, after determining the placement part on which the cooking container 28 is placed based on the reception intensity of each antenna body, a load detection process (see FIG. 4) is executed in the placement part.
The transmission / reception means 32 of the cooking container 28 transmits a signal including its own identification information at an arbitrary timing or an arbitrary cycle, and the control means 18 of the heating cooker acquires the identification information transmitted from the cooking container 28. .
Then, whether or not the shape and material of the cooking container 28 detected by the load detection process matches the information on the shape and material of the cooking container 28 included in the identification information transmitted from the transmission / reception means 32 of the cooking container 28. When it determines and it corresponds, it can determine with the cooking container 28 being mounted in the said mounting part (in the example of this Embodiment 1 the right mounting part 8). The placement position of the cooking container 28 can be determined more accurately by taking into account the reception intensity of each antenna body and the presence / absence of a match between the detection result of the load detection process and the identification information transmitted from the cooking container 28. it can.

When it is determined that the cooking container 28 is placed on the right placement unit 8 in this way, the control unit 18 determines that the output of the temperature detection unit 33 provided corresponding to the right placement unit 8 is valid. After that, the output of the temperature detecting means 33 provided corresponding to the right mounting portion 8 is used for controlling the heating means 20.
When it is determined that the cooking container 28 has been placed on the right placement unit 8, the control means 18 determines that the identification information transmitted from the cooking container 28 is valid, and thereafter the cooking included in the identification information. Information such as the type, form, shape, and material of the container is used to control the heating means 20.

  In addition, since the heating cooker of this Embodiment 1 has three mounting parts called the right mounting part 8, the left mounting part 9, and the center mounting part 10, the cooking container 28 is set to which mounting part. Although the process of detecting whether it is mounted is performed, such a process is unnecessary when there is one mounting unit.

  When it is detected that the cooking container 28 is placed on the right placement unit 8 as described above, the control means 18 controls the heating means 20 to start heating the cooking container 28. Roughly, the control means 18 is a load detection process based on the identification information transmitted from the cooking container 28, the detection result of the operation detection means 37, the reception intensity of the antenna body, and the detection values of the coil current detection circuit and the input current detection circuit. As a result, the heating means 20 is controlled on the basis of the temperature of the article 13 to be heated and the setting of the operation unit 6. Hereinafter, characteristic control contents of the control means 18 will be described.

(1) Basic control Although the control means 18 of this Embodiment 1 can perform the heating control according to the classification of the cooking container 28 so that it may mention later, first, the classification of the cooking container 28 is used. Regardless of the basic heating control that is commonly executed, characteristic features will be described.

(1-1) Temperature Control The temperature detected by the temperature detection means 33 of the cooking container 28 is transmitted to the control means 18 via the transmission / reception means 32 and the main body transmission / reception means 27. The control means 18 determines the temperature of the object to be heated 13 based on the temperature information detected by the temperature detection means 33, and controls the heating means 20 based on the temperature of the object to be heated 13. Since the temperature detection means 33 can detect the temperature of the object to be heated 13 through the inner surface of the container part 29 of the cooking container 28, the temperature detection accuracy of the object to be heated 13 is increased, and the temperature detection time is delayed. Is reduced. Therefore, the time lag between the temperature change of the article to be heated 13 and the control timing of the heating means 20 is reduced, and unnecessary heating when heating the article to be heated 13 to the target temperature is suppressed. it can.

  Further, the control unit 18 may detect the temperature of the article to be heated 13 based on the temperature detected by the main body temperature detection unit 31 in addition to the temperature detected by the temperature detection unit 33. By detecting the temperature of the article to be heated 13 based on both the detection temperature of the main body temperature detection means 31 and the detection temperature of the temperature detection means 33, the temperature of the article to be heated 13 can be detected more accurately. Further, even if one of the detected temperatures does not properly reflect the temperature of the object to be heated 13 for some reason, such as a bias of the object to be heated 13, the temperature of the object to be heated 13 can be detected.

  Further, when the cooking container 28 is not provided with the temperature detection means 33, the control means 18 may detect the temperature of the article 13 to be heated based on the temperature detected by the main body temperature detection means 31.

(1-2) Overheating suppression control The control means 18 controls the temperature of the article to be heated 13 based on either or both of the detected temperature of the temperature detecting means 33 and the detected temperature of the main body temperature detecting means 31 as described above. Detect. When the temperature of the article to be heated 13 reaches a first high temperature threshold (for example, 360 ° C.), the control unit 18 stops the heating unit 20. The first high temperature threshold is a temperature indicating a state in which the cooking container 28 is excessively heated, and is determined based on, for example, the temperature when the cooking container 28 is emptied for a certain period of time or the ignition point temperature of oil. be able to.

Thus, since the control means 18 stops the heating means 20 when the temperature of the article to be heated 13 reaches the first high temperature threshold (for example, 360 ° C.), the cooking container 28 is excessively heated and the temperature is increased. Can be suppressed.
Note that this overheating suppression control is executed regardless of whether the user is operating the cooking container 28 or not. By doing in this way, a user's safety can be improved more.

(1-3) Control accompanying pan deviation Control means 18 stops the heating operation of heating means 20 when cooking container 28 is moved to a position removed from the placement portion (pan deviation state). The case where the cooking container 28 is removed from the placement unit means that, for example, when the user places the cooking container 28 at a position away from the placement unit in order to intentionally interrupt the heating of the cooking container 28, the user The case where the cooking container 28 will remove | deviate from the mounting part unintentionally in the process which stirs the to-be-heated material 13 in 28, or beats the cooking container 28 etc. can be considered. When the cooking container 28 is removed from the placement part, the cooking container 28 is placed at a position that does not overlap the placement part, and the cooking container 28 is placed at a position that overlaps a part of the placement part. It includes both cases where the object is placed far from the center of the object placement part. Thus, if the heating of the heating means 20 is continued in a state where the cooking container 28 is detached from the placing portion, the cooking container 28 is not efficiently heated. For this reason, in this Embodiment 1, when the cooking container 28 is mounted in the position removed from the mounting part during heating operation, operation | movement of the heating means 20 is stopped.

  The fact that the cooking container 28 has been placed at a position off the placement part is detected in consideration of one or more of the following information (a) to (c).

(A) Reception strength of the antenna body The control means 18 uses the fact that the reception strength of the antenna body far from the placement position of the cooking container 28 is lower than the reception strength of the antenna body near the placement position. The mounting position of the cooking container 28 can be detected based on the reception intensity of the radio wave received by the antenna body. The control means 18 detects that the cooking container 28 has moved from any placement unit to another location based on the reception intensity of the antenna body, and when the state continues for a predetermined time, the cooking container 28 is placed. You may determine with having mounted in the position remove | deviated from the mounting part.

(B) Detected temperature of main body temperature detecting means 31 The control means 18 is the amount of decrease per unit time of the detected temperature of the main body temperature detecting means 31 provided corresponding to the mounting portion on which the cooking container 28 is mounted. However, when the predetermined threshold value is exceeded, it is determined that the cooking container 28 has moved from the placement unit to another location. In the case where a plurality of main body temperature detection means 31 are provided for one mounting portion, the determination may be made based on the average value of the outputs of the plurality of main body temperature detection means 31. Moreover, you may determine based on the detection value of any one main body temperature detection means 31, and in that case, the state in which the cooking container 28 was mounted in the position shifted | deviated from the center of what overlaps a mounting part. It is possible to detect a pan-shift state.

(C) Detection result of load detection processing The control means 18 performs load detection processing at a predetermined cycle during the heating operation, and as a result of the load detection processing, the load detection result is within the “appropriate heating range”. When the state changes from the range and the predetermined time has passed in the state, it is determined that the cooking container 28 has moved from the placement unit to another place.

  By further considering the detection result of the operation detection unit 37 in addition to any one or more of the reception intensity of the antenna body, the detection temperature of the main body temperature detection unit 31, and the result of the load determination process, the cooking container 28 can be used. It can be determined more accurately that it is placed at a position off the placement unit. Specifically, when the user contact detection unit 371 is provided as the operation detection unit 37, it is determined whether the user is in contact with the cooking container 28 based on the detection result of the user contact detection unit 371. Then, after the time corresponding to the moving time of the cooking container 28 has elapsed, it is detected that the user has finished touching the cooking container 28 based on the detection result of the user contact detection means 371. Further, when the movement detection unit 372 is provided as the operation detection unit 37, the cooking container 28 moves by a predetermined distance over a predetermined movement time based on the change in acceleration output from the movement detection unit 372. Detecting that After such detection of the user's operation state, the cooking container 28 is removed from the placement unit based on one or more information of the reception intensity of the antenna body, the detection temperature of the main body temperature detection means 31, and the load determination process. When it is determined that the device is placed at a position that is out of position, the control unit 18 determines that the determination is confirmed.

(2) Processing according to cooking container Although the control means 18 of this Embodiment 1 performs the heating control shown to said (1) fundamentally, the identification information transmitted from the transmission / reception means 32 of the cooking container 28 The control of the heating means 20 is executed according to the type (form) of the cooking container 28 included in.

(2-1) When the Cooking Container 28 is a Kettle An example of operation when the cooking container 28 is a kettle (sometimes referred to as a kettle) used mainly for boiling hot water will be described. The control means 18 recognizes that it is a kettle for the cooking container 28 based on the information included in the identification information transmitted from the transmission / reception means 32 of the cooking container 28.

The control means 18 starts control of the heating means 20 so as to heat the cooking container 28 with the thermal power input to the operation unit 6.
During the heating operation of the heating means 20, the control means 18 periodically performs an operation detection process for detecting whether or not the user is operating the cooking container 28 and a temperature detection process for the object 13 to be heated. However, when the cooking container 28 is not operated and the temperature of the article 13 to be heated reaches the boiling temperature (for example, 100 ° C.), the heating means 20 is stopped.

  The determination that the user is not operating the cooking container 28 is made in consideration of one or more of the following information (a) to (d).

(A) Detection result of the user contact detection means 371 When the user contact detection means 371 is provided as the operation detection means 37, the user operates the cooking container 28 based on the detection result of the user contact detection means 371. It is determined whether or not.
When the user contact detection means 371 is a pressure sensor, when the pressure output from the pressure sensor is 0, it is determined that the user is not operating the cooking container 28.
When the user contact detection means 371 is a capacitance sensor, the user operates the cooking container 28 when the output of the capacitance sensor matches the output stored in the state where the user is not in contact. Judge that it is not.
When the user contact detection unit 371 is a temperature sensor, it is determined that the user is not operating the cooking container 28 when the output of the temperature sensor is not a temperature corresponding to the human body temperature.

(B) Detection Result of Movement Detection Unit 372 When the movement detection unit 372 is provided as the operation detection unit 37, whether or not the user is operating the cooking container 28 based on the detection result of the movement detection unit 372. Determine whether. Specifically, when the output of the acceleration sensor of the movement detection means 372 is near 0, it is determined that the user has not operated the cooking container 28.

(C) Reception strength of antenna body Detecting a change amount of the reception strength of the right antenna body 23, the left antenna body 24, and the central antenna body 25, and a range of threshold values in which a change amount of the reception strength of each antenna body is set in advance. The cooking container 28 is not moved, that is, it is determined that the user is not operating the cooking container 28.

(D) Detection result of load detection process The change between the detection result of the input current detection circuit 22 and the coil current detection circuit 21 and the detection result of the load detection process performed before the start of heating is within a preset threshold range. If it is, it is determined that the user is not operating the cooking container 28.

  Next, determination of whether or not the temperature of the article to be heated 13 has reached the boiling temperature (for example, 100 ° C.) will be described. The control means 18 detects the temperature of the heated object 13 based on the output of the main body temperature detecting means 31, and compares the detected temperature of the heated object 13 with a preset boiling temperature (for example, 100 ° C.). Thus, it is determined whether or not the temperature of the article to be heated 13 has reached the boiling temperature. Moreover, you may determine the temperature of the to-be-heated material 13 based on both the temperature information which the temperature detection means 33 of the cooking container 28 detected, and the temperature information which the main body temperature detection means 31 detected.

  Thus, when heating the cooking container 28 used for boiling hot water, the control means 18 does not operate the cooking container 28 by the user, and the temperature of the article 13 to be heated is equal to the boiling temperature. If it determines with having reached, the heating means 20 will be stopped.

  Note that “hot water” is provided as one of the setting items in the cooking mode setting means 17 and “stop when boiling” is provided as one of the setting items in the heating condition setting means 16 to enable the above-described functions. The user may be able to set whether to disable or disable.

(2-2) When the cooking container 28 is a pan Next, an example of operation when the cooking container 28 is a pan such as a one-handed pan or a two-handed pan used when cooking with boiled or boiled cooking is described. . Based on the information included in the identification information transmitted from the transmission / reception means 32 of the cooking container 28, the control means 18 recognizes that the type of the cooking container 28 is a pot used for cooking or cooking.

The control means 18 starts control of the heating means 20 so as to heat the cooking container 28 with the thermal power input to the operation unit 6.
During the heating operation of the heating means 20, the control means 18 periodically performs an operation detection process for detecting whether or not the user is operating the cooking container 28 and a temperature detection process for the object 13 to be heated. However, the heating means 20 is stopped when the cooking container 28 is not operated and the temperature of the article 13 to be heated reaches the boiling temperature.

The determination that the user is not operating the cooking container 28 is the same as the case where the cooking container 28 is a kettle. The detection result of the user contact detection means 371, the detection result of the movement detection means 372, and the antenna body This can be performed based on one or more information of the reception intensity and the detection result of the load detection process.
Further, the determination as to whether or not the temperature of the article 13 to be heated has reached the boiling temperature (for example, 100 ° C.) is the same as when the above-described cooking container 28 is a kettle. This can be performed based on the detection results of either or both of the 28 temperature detection means 33.

  In addition, “boil / boil” is provided as one of the setting items in the cooking mode setting means 17, and “burn-out prevention” is provided as one of the setting items in the heating condition setting means 16, so that the functions as described above are effective. It may be possible for the user to set whether or not to make the setting invalid.

(2-3) When the cooking container 28 is a frying pan or a wok The operation example when the cooking container 28 is a frying pan or a wok mainly used for stir-fry cooking will be described. The control means 18 recognizes that the type of the cooking container 28 is a frying pan or a wok based on the identification information transmitted from the transmission / reception means 32 of the cooking container 28.

The control means 18 starts control of the heating means 20 so as to heat the cooking container 28 with the thermal power input to the operation unit 6.
During the heating operation of the heating means 20, the control means 18 performs an operation detection process for detecting whether or not the user is operating the cooking container 28.
Here, the control means 18 basically stops the heating operation of the heating means 20 when the cooking container 28 is detached from the placement section. However, when the cooking container 28 is a frying pan or a wok used for stir-cooking, there is a possibility that the cooking container 28 is temporarily removed from the mounting portion because the pot is shaken during the fried cooking. Therefore, control is performed in consideration of this.

  During the heating operation of the heating means 20, the control means 18 determines whether or not the user is operating the cooking container 28. The determination that the user is operating the cooking container 28 is made in consideration of one or more of the following (a) to (c).

(A) Detection result of the user contact detection means 371 When the user contact detection means 371 is provided as the operation detection means 37, the user operates the cooking container 28 based on the detection result of the user contact detection means 371. It is determined whether it is in the state.
When the user contact detection unit 371 is a pressure sensor, it is determined that the user is operating the cooking container 28 when the pressure output from the pressure sensor is + (positive) output.
When the user contact detection means 371 is a capacitance sensor, the user operates the cooking container 28 when the output of the capacitance sensor matches the output stored in the state where the user is in contact with the user. It is determined that
If the user contact detection means 371 is a temperature sensor, it is determined that the user is operating the cooking container 28 if the output of the temperature sensor is a temperature corresponding to a human body temperature.

(B) Detection result of the movement detection unit 372 When the movement detection unit 372 (acceleration sensor) is provided as the operation detection unit 37, the user operates the cooking container 28 based on the detection result of the acceleration sensor. It is determined whether or not. When the output of the acceleration sensor shows a change exceeding a predetermined threshold, it is determined that the user is operating the cooking container 28.

(C) Reception strength of antenna body The amount of change in reception strength of the right antenna body 23, the left antenna body 24, and the central antenna body 25 is detected, and the amount of change in reception strength of each antenna body exceeds a preset value. If it is determined that the cooking container 28 is moving, that is, it is determined that the user is operating the cooking container 28.

  The user is operating the cooking container 28 based on the detection result of the user contact detection means 371, the detection result of the movement detection means 372, and the reception intensity of the antenna body (such as a pot shake). If it is determined that the cooking operation is in progress), the control unit 18 stops the heating unit 20 even if it is detected by the load detection process that there is no load (out of the proper heating range). First, the heating operation of the heating means 20 is continued so that the heating power input to the operation unit 6 is obtained.

  Even if it is determined that the user is operating the cooking container 28, if the state determined to be no load by the load detection process continues beyond a predetermined threshold time, the control means 18 stops the heating means 20. By doing in this way, when the user intentionally removes the cooking container 28 from the placement unit, unnecessary heating operation of the heating means 20 can be reduced, and an increase in power consumption can be suppressed.

  Whether “stir fry” is provided as one of the setting items in the cooking mode setting means 17 and “pan pot” is provided as one of the setting items in the heating condition setting means 16 to enable the function as described above. It may be possible for the user to set whether to disable or not. In addition, as one of the setting items of the heating condition setting means 16, a setting item of “threshold time” until heating is stopped when “pan-shaking” is set, and no load is detected by the load detection process. The user may be allowed to set the time from the determination until the heating is stopped.

(2-4) When the cooking container 28 is coated with fluorine The identification information transmitted from the cooking container 28 includes information indicating that the container portion 29 of the cooking container 28 is coated with fluorine. An example of the operation when the

The control means 18 starts control of the heating means 20 so as to heat the cooking container 28 with the thermal power input to the operation unit 6.
During the heating operation of the heating unit 20, the control unit 18 detects the temperature of the object to be heated 13 based on the detection temperature of either or both of the temperature detection unit 33 and the body temperature detection unit 31, and When the temperature reaches the second high temperature threshold, the heating means 20 is stopped. This second high temperature threshold is a temperature set in consideration of the heat resistant temperature of the fluorine coating, and is set to a temperature lower than the temperature at which the fluorine coating is mutated by heat. The second high temperature threshold is a value lower than the first high temperature threshold, and is 260 ° C., for example.

  As described above, in the first embodiment, the user operation information detected by the operation detection unit 37 of the cooking container 28 is sent to the heating cooker, and the control unit 18 of the heating cooker is based on the acquired operation information. The heating means 20 is controlled. For this reason, the control means 18 suppresses the burning by continuing a heating by stopping heating, for example, when it detects that the state which the user has not operated the cooking container 28 continued for the predetermined time. Cooking can be finished well, and excessive heating can be suppressed to increase safety.

  In addition, as the operation detection means 37 for detecting a user operation, one or more of a pressure sensor, a capacitance sensor, and a temperature sensor are provided in the handle portion 30 of the cooking container 28. For this reason, it is confirmed that the user is operating the cooking container 28 based on the absolute value or change of the contact / non-contact pressure, the change of the capacitance, or the detection of the body temperature when the handle 30 is gripped by the user. It can be detected. Since it can detect well that the user is operating the cooking container 28, the precision of control of the heating means 20 of the control means 18 performed based on the detected operation information can be raised, and cooking quality and a finishing state can be improved. It has the effect of improving and improving safety.

Further, as the operation detection means 37 for detecting the user's operation, the handle 30 of the cooking container 28 is provided with an acceleration sensor or both an acceleration sensor and an angular velocity sensor. For this reason, the movement state and the movement amount of the cooking container 28 can be detected with high accuracy from the acceleration and the change due to the user's operation. The control unit 18 of the heating cooker can accurately detect the user's operation state, such as whether the user is operating the cooking container 28 or whether the user has not operated for a predetermined time after the operation. Therefore, the precision of the control of the heating means 20 of the control means 18 performed based on the detected operation information can be improved, and there is an effect that the cooking quality and the finished state are improved and the safety is improved.
Further, by using a three-axis acceleration sensor as the operation detecting means 37, the amount of movement of the cooking container 28 from the mounting portion can be detected with high accuracy, and it is also detected that the cooking container 28 has moved out of the top plate 4. can do. For this reason, since the control means 18 can stop unnecessary heating by stopping the heating means 20 when the cooking container 28 is placed at a position away from the placement portion, the effect of reducing power consumption can be obtained. is there.

  Moreover, the temperature sensor which is the temperature detection means 33 was provided in the to-be-heated object contact part 39 of the cooking container 28, and the temperature information detected by the temperature detection means 33 was transmitted to the control means 18 of the heating cooker. Since the temperature detection means 33 provided in the cooking container 28 that is in direct contact with the object to be heated 13 can detect the temperature of the object to be heated 13 with higher accuracy than the body temperature detection means 31, the control means 18 performs heating with higher accuracy. The means 20 can be controlled, and the cooking quality and finished state can be improved and the safety can be improved.

  Moreover, the temperature sensor which is the several temperature detection means 33 is provided in the depth direction of the container part 29 of the cooking container 28, and the temperature information detected by the several temperature detection means 33 is transmitted to the control means 18 of a heating cooker. I did it. Based on the difference in the detected temperature of each temperature detecting means 33 caused by the relationship between the height (depth) of the heated object 13 contained in the container portion 29 and the arrangement position (depth) of the temperature detecting means 33, The capacity of the object to be heated 13 in the container portion 29 and the change in the capacity can be detected. For this reason, the control means 18 sets the heating time or heating power required for predetermined cooking (for example, the heating power and time required to boil water in the container 29, and the tempura oil in the container 29 to a predetermined temperature. Preheating time, etc.) can be estimated, and by controlling the heating means 20 based on the estimated information, the heating means 20 can be stopped without excessive heating, and energy consumption can be reduced. For example, when the capacity suddenly increases due to the detected change in the capacity of the article 13 to be heated, the control means 18 detects that the noodles etc. are in a state before spilling, and reduces the heating power of the heating means 20. Can be made. Further, for example, when the capacity of the article 13 to be heated that has been detected in boiling is reduced and stabilized in that state, it is detected that the moisture in the container portion 29 has not yet evaporated and burned, and the heating means 20 Can be stopped. Thus, when the control means 18 controls the heating means 20, there exists an effect which improves cooking quality and a finishing state, and improves safety.

  Further, since the main body 1 is provided with three or more antenna bodies including the right antenna body 23, the left antenna body 24, and the central antenna body 25 that constitute the main body transmitting / receiving means 27, the radio wave from the transmitting / receiving means 32 of the cooking container 28 is provided. The moving state and position of the cooking container 28 can be detected from the received intensity and the amount of change. Therefore, when there are a plurality of placement portions on the top plate 4, it is possible to detect which placement portion the cooking container 28 is placed on. Since the control means 18 can appropriately determine which one of the right placement part 8, the left placement part 9 and the central placement part 10 is to control the heating means 20, the malfunction prevention is prevented and the safety is ensured. There is an effect to increase. Further, by detecting whether the cooking container 28 is in a moving state or not moving for a predetermined time, it is possible to detect whether the user is operating the cooking container 28 or not. By combining with the detection result of the operation detection unit 37, the detection accuracy of the user's operation state can be increased. Therefore, the accuracy of the control of the heating means 20 of the control means 18 performed based on the detected operation information can be improved, and there is an effect that the cooking quality and the finished state are improved and the safety is improved. Further, since the antenna body functions as detection means for detecting the amount of movement of the cooking container 28 from the mounting portion, the cooking container 28 is top by combining the detection result of the operation detection means 37 and the detection result of the antenna body. The detection accuracy when moving to the outside of the plate 4 can be increased. Since the non-placed state that the cooking container 28 is not placed on the top plate 4 can be detected with high accuracy, unnecessary heating can be further reduced, and power consumption can be reduced.

  The main body 1 is provided with a heating coil 26 as a power feeding means, the cooking container 28 is provided with a power receiving coil as a power receiving means 34 and a power storage means 35, and magnetic flux generated from the heating coil 26 is converted into electric power by a coil as the power receiving means 34. The power is converted and stored in the power storage means 35, and either or both of the operation detection means 37 and the transmission / reception means 32 are operated by the power of the power storage means 35. For this reason, it is not necessary to wire a cable for power supply to the cooking container 28 or to provide a battery for power supply. Since a power supply cable is not required, the operability and maintenance of the cooking container 28 can be improved, and since there is no need to replace the battery, there is an effect that the troublesomeness associated with user battery replacement can be reduced. is there.

  The heating unit 20 includes the inverter circuit 19 and the heating coil 26 and performs induction heating. The heating coil 26 also serves as a power feeding coil to the power receiving unit 34. Since electric power is generated in the power receiving coil that is the power receiving means 34 by the leakage magnetic flux of the heating coil 26, a dedicated power feeding coil and power feeding circuit are not required, and there is an effect of reducing component costs and assembly costs.

  The cooking container 28 is a frying pan or a wok used for stir-cooking etc. The identification information sent from the cooking container 28 to the control means 18 of the heating cooker includes the type of the cooking container 28 (frying pan or wok). Contains identifying information. The control means 18 determines that the user is in contact with the cooking container 28 from the output of the user contact detection means 371 of the operation detection means 37 during the heating operation with the thermal power input to the operation unit 6, and also detects movement. In the case where the means 372 is provided, when it is determined that the user is repeatedly moving the cooking container 28 (determined that the cooking operation such as a pan shake is being performed), when no load is detected for a predetermined time by the load detection process However, the heating means 20 is not stopped, and the heating operation is continued with the heating power input from the operation unit 6. For this reason, when the user is performing the pan-shaking operation using the cooking container 28, the unnecessary heating operation is not stopped, and the heating operation is continuously performed so that the heating power does not decrease. Therefore, the comfort of the user's cooking operation is improved, the cooking time can be shortened, and the cooking quality and finishing due to a reduction in heating power or a stop are suppressed, and a good cooking effect can be obtained.

  The cooking container 28 is a pot used for cooking or cooking, and the identification information sent from the cooking container 28 to the control means 18 of the cooking device 28 specifies the type (pan) of the cooking container 28. Is included. The control means 18 determines that the user is in an inoperable state based on the detection result of the operation detection means 37 during the heating operation with the thermal power input to the operation unit 6, and the main body temperature detection means 31 and the temperature detection means. When it is determined that the temperature of the article to be heated 13 exceeds the boiling temperature (for example, 100 ° C.) based on the temperature information of either or both of the items 33, the heating unit 20 is stopped. Moreover, the control means 18 controls the heating means 20 to stop heating when the user does not apply the cooking container 28 for a predetermined time. For this reason, since the to-be-heated material 13 is burnt and blown down is suppressed and the burden of cleaning the cooking container 28 or the top plate 4 is reduced, the convenience of the heating cooker is enhanced and the safety is enhanced.

  The cooking vessel 28 is a cooking vessel that performs cooking to boil hot water. The identification information sent from the cooking vessel 28 to the control means 18 of the heating cooker includes the type (kettle) of the cooking vessel 28. Contains identifying information. The control means 18 determines that the user is not operating based on the detection result of the operation detection means 37 during the heating operation with the thermal power input to the operation unit 6, and the main body temperature detection means 31 and the temperature detection means 33. If it is determined that the temperature of the article 13 to be heated exceeds the boiling temperature (for example, 100 ° C.) based on the temperature information of either or both, the heating means 20 is stopped, or heating is performed when there is no operation for a predetermined time. Control to stop. For this reason, the boiling in the cooking container 28 does not continue, energy consumption can be reduced without wasting power, and the effect of increasing the safety by suppressing empty cooking can be obtained.

  The cooking container 28 is a pan, a frying pan, a wok, a kettle, or a tempura pan. The identification information sent from the cooking container 28 to the control means 18 of the heating cooker includes the type of the cooking container 28 (pan, frying pan, Information that identifies wok, kettle, tempura hot pot) is included. When the cooking container 28 detects that the user has placed the cooking container 28 on the top plate 4 based on the detection result of the operation detection means 37, the cooking container 28 is heated by the temperature detection means 33 provided in the container portion 29. The temperature information of the object 13 is sent to the control means 18 of the cooking device by the transmission / reception means 32. Since the control means 18 controls the heating means 20 based on the temperature detected by the temperature detection means 33 provided in the cooking container 28, the temperature detection accuracy of the article 13 to be heated is increased, and the time delay in temperature detection is reduced. Thus, the heating means 20 can be controlled at a faster timing. In addition, since the time delay of temperature detection is reduced, unnecessary heating can be reduced, power consumption can be reduced, finishing temperature accuracy is improved, cooking quality and finishing state are improved, and safety is improved.

  The cooking container 28 is a pan, a frying pan, a Chinese wok, a kettle, or a tempura pan. The identification information sent from the cooking container 28 to the control means 18 of the heating cooker includes the type of the cooking container 28 (pan, frying pan). , Chinese wok, kettle, or tempura hot pot). The control means 18 detects that the user has moved the cooking container 28 from the top plate 4 to a position other than the top plate 4 based on the detection result of the operation detection means 37 during the heating operation with the thermal power input to the operation unit 6. In this case, the heating means 20 can be controlled to stop. Therefore, unnecessary heating can be reduced and power consumption can be reduced, and the heating of the cooking container 28 due to unnecessary power input or heating can be avoided and safety can be improved.

  The cooking container 28 is a pan, a frying pan, a Chinese wok, a kettle, or a tempura pan. The identification information sent from the cooking container 28 to the control means 18 of the heating cooker includes the type of the cooking container 28 (pan, frying pan). , Chinese wok, kettle, or tempura hot pot). Based on the detection result of the operation detection unit 37, the control unit 18 detects that the user has placed the cooking container 28 on the top plate 4 and then operates the heating unit 20. When it is detected that the temperature of the object to be heated 13 detected based on the output of the detection means 33 is equal to or higher than a first high temperature threshold (eg, 360 ° C.) that is the ignition point temperature of oil, the detection of the operation detection means 37 Regardless of whether the operation state of the user based on the result is operated or not operated, the heating unit 20 is controlled to stop. Therefore, the cooking container 28 can be prevented from being sprinkled, and the temperature of the cooking container 28 can be controlled to be equal to or lower than the ignition point temperature of the oil that can be put in the cooking container 28, so that an effect of improving safety can be obtained.

  The cooking container 28 is a pan, a frying pan, a wok, a kettle, or a tempura pan. The identification information sent from the cooking container 28 to the control means 18 of the heating cooker includes a heating object contact surface of the cooking container 28. Information indicating that a fluorine coating is applied is included. Based on the detection result of the operation detection unit 37, the control unit 18 detects that the user has placed the cooking container 28 on the top plate 4 and then operates the heating unit 20. When it is detected that the temperature of the container portion 29 is equal to or higher than the second high temperature threshold (for example, 260 ° C.) that is the variation temperature of the fluorine coating based on the output of the detection means 33, the user based on the detection result of the operation detection means 37 Regardless of whether the operation state is determined to be operated or not operated, the heating means 20 is controlled to stop. Therefore, since the fluorine coating applied to the container portion 29 of the cooking container 28 is controlled so as not to be distorted by heat to generate harmful gas or the like, an effect of improving safety can be obtained. Moreover, the state of the fluorine coating of the container part 29 can be kept favorable, and the appropriate lifetime of the cooking container 28 can be ensured.

Embodiment 2. FIG.
The second embodiment will be described with reference to FIGS. 1, 2, 4, and 5 to 9. In the first embodiment, the heating means 20 of the heating cooker is controlled based on information such as operation information sent from the cooking container 28 which is an aspect of the cooking utensil of the present invention to the main body 1. explained. In the second embodiment, an example will be described in which information such as operation information is sent to the main body 1 from a cooking utensil such as an egg bowl or chopsticks, which is another aspect of the cooking utensil of the present invention. The main body 1 of the second embodiment and the configuration incorporated in the main body 1 are the same as those of the first embodiment, and the second embodiment will be described with a focus on differences from the first embodiment.

The configuration shown in FIGS. 1, 2, and 4 is the same as that of the first embodiment.
In the second embodiment, it is assumed that cooking is performed using a cooking container 50 such as a general pan or a frying pan instead of the cooking container 28 provided with the operation detection means 37 and the like shown in the first embodiment. To do. The cooking container 50 includes a container part 51 that accommodates an object to be heated such as a food, and a handle part 52 that is attached to the container part 51 and is a part that is held by a user.

FIG. 5 is a perspective view showing an egg egg-shaped cooking utensil 38 according to the second embodiment.
The egg egg-shaped cooking utensil 38 has a concave shape and is used to scoop or stir the object to be heated 13 and is connected to the object to be heated contact part 39 and extends upward to be gripped by the user. The handle part 30 which is a place to perform is provided.

  The handle 30 is provided with transmission / reception means 32, power reception means 34, power storage means 35, display means 36, and operation detection means 37 similar to those in the cooking container 28 described in the first embodiment.

  The to-be-heated object contact part 39 is provided with the temperature detection means 33 shown in Embodiment 1 near the concave bottom surface. In the second embodiment, the temperature detection means 33 is built in the vicinity of the concave bottom surface of the heated object contact portion 39, and the temperature sensing part of the temperature detection means 33 is exposed on the surface of the heated object contact portion 39. However, the temperature detection means 33 detects the temperature of the object to be heated 13 via the inner surface or the outer surface of the object to be heated contact portion 39. The temperature sensing part of the temperature detecting means 33 may be exposed on the surface of the heated object contact part 39.

  The egg egg-shaped cooking utensil 38 can hold the heated object 13 in the recess of the heated object contact part 39. The user scoops the object to be heated 13 in the container portion 29 of the cooking container 28 using the egg egg-shaped cooking utensil 38, moves it to an external tableware (not shown), etc., and the food that is the object to be heated externally A cooking operation in which (for example, miso) is scooped into the recessed portion of the heated object contact portion 39 and added to the heated object 13 (for example, hot water) in the container portion 29, the heated object 13 in the container portion 29 of the cooking vessel 28 Is used for cooking operations and the like (for example, mixing miso in hot water).

FIG. 6 is a perspective view showing a chopsticks-type cooking utensil 40 according to the second embodiment.
The chopsticks-type cooking utensil 40 is used by combining two bars of the same shape, and the upper part of each bar is the handle part 30, and the lower part of the handle part 30 is the heated object contact part 39.

  The handle 30 is provided with transmission / reception means 32, power reception means 34, power storage means 35, display means 36, and operation detection means 37 similar to those in the cooking container 28 described in the first embodiment. The handle part 30 is a part that the user grips when operating the chopstick-shaped cooking utensil 40.

  The two to-be-heated object contact portions 39 are each provided with temperature detection means 33 similar to the cooking container 28 shown in the first embodiment. The object to be heated contact portion 39 is used when holding the solid object to be heated 13 or stirring the object to be heated 13. In the second embodiment, the temperature detecting means 33 is built in the heated object contact portion 39, and the temperature sensing part of the temperature detecting means 33 is not exposed on the surface of the heated object contact portion 39. The temperature detection means 33 detects the temperature of the object to be heated 13 via the outer surface of the object to be heated contact part 39. The temperature sensing part of the temperature detecting means 33 may be exposed on the surface of the heated object contact part 39.

  The chopsticks-type cooking utensil 40 can hold the heated object 13 between the two heated object contact portions 39. The user uses the chopstick-shaped cooking tool 40 to take out the heated object 13 in the container portion 29 of the cooking container 28 and move it to an external tableware (not shown), or a food that is an external heated object A cooking operation for holding (for example, frozen croquettes) and adding to the heated object 13 (for example, tempura oil) in the container portion 29, and stirring the heated object 13 in the cooking container 28 (for example, boiling noodles or leafy vegetables) ) Used for cooking operation.

  In the second embodiment, the transmission / reception means 32, the power reception means 34, the power storage means 35, the display means 36, the operation detection means 37, and the temperature detection means 33 are provided on both of the two bars constituting the chopstick-shaped cooking utensil 40. Although the accuracy of operation detection and temperature detection is improved by providing, the above-described configuration may be provided only on one of the two rods.

FIG. 7 is a perspective view showing the frying type cooking utensil 41 according to the second embodiment.
The frying type cooking utensil 41 includes a spatula-like heated object contact portion 39 and a handle portion 30 connected to the heated object contact portion 39 and extending upward to be gripped by the user.

  The handle 30 is provided with transmission / reception means 32, power reception means 34, power storage means 35, display means 36, and operation detection means 37 similar to those in the cooking container 28 described in the first embodiment.

  The spatula-shaped heated object contact portion 39 includes the temperature detection means 33 shown in the first embodiment. In the second embodiment, the temperature detecting means 33 is built in the heated object contact portion 39, and the temperature sensing part of the temperature detecting means 33 is not exposed on the surface of the heated object contact portion 39. The temperature detection means 33 detects the temperature of the heated object 13 through the surface of the heated object contact portion 39. The temperature sensing part of the temperature detecting means 33 may be exposed on the surface of the heated object contact part 39.

  The frying-type cooking utensil 41 lifts the cooking container 28 and takes out the object to be heated 13 in the container part 29 to an external tableware (not shown) while pushing the object to be heated 13 and pushes it toward the tableware side for serving. Cooking operation, a container for storing the object to be heated 13 (such as a cooking ball) or a food material processed on a cutting board is charged while moving the object to be heated while being pushed toward the container part 29 side. It is used for cooking operation, cooking operation etc. which stir the to-be-heated material 13 in the cooking container 28 (for example, stirring of vegetables in the frying of vegetables in a frying pan). In addition, in FIG. 7, although the to-be-heated object contact part 39 of the frying type cooking utensil 41 is illustrated as a spatula shape which does not have an opening part, an opening part is provided in the to-be-heated object contact part 39 Also good. In addition, the “fry-turning type” of the frying-type cooking utensil 41 is a concept including frying and turning, and the specific shape of the heated object contact portion 39 is not limited, and is generally adopted for frying or turning. Any shape can be applied.

FIG. 8 is a perspective view showing a thermometer-type cooking utensil 42 according to the second embodiment.
The thermometer-type cooking utensil 42 includes a rod-shaped heated object contact portion 39 and a handle portion 30 that is attached to the upper portion of the heated object contact portion 39 and is gripped by the user.

  The handle 30 is provided with transmission / reception means 32, power reception means 34, power storage means 35, display means 36, and operation detection means 37 similar to those in the cooking container 28 described in the first embodiment.

  The rod-shaped heated object contact portion 39 includes the temperature detection means 33 shown in the first embodiment. In the second embodiment, the temperature detecting means 33 is built in the heated object contact portion 39, and the temperature sensing part of the temperature detecting means 33 is not exposed on the surface of the heated object contact portion 39. The temperature detection means 33 detects the temperature of the object to be heated 13 through the outer surface of the object to be heated contact part 39. The temperature sensing part of the temperature detecting means 33 may be exposed on the surface of the heated object contact part 39.

  The thermometer-type cooking utensil 42 detects the temperature of the object to be heated 13 that contacts the object to be heated contact section 39, and displays the detected temperature information on the display means 36 using characters or symbols. When the user needs to check the temperature of the object 13 to be heated, it is used for a cooking operation for checking the temperature (checking the temperature of hot water during hot water roasting, the temperature of tempura oil when frying the tempura, etc.).

FIG. 9 is a block diagram of main parts of the heating cooker and cooking utensil according to the second embodiment.
The configuration and operation of the main body 1 of the heating cooker shown in FIG. 9 are the same as those in the first embodiment.

  The cooking tool 43 shown in FIG. 9 conceptually has functions common to the egg egg type cooking tool 38, the chopsticks type cooking tool 40, the frying type cooking tool 41, and the thermometer type cooking tool 42 illustrated in FIGS. It is the block diagram shown in FIG. That is, the egg egg type cooking tool 38, the chopsticks type cooking tool 40, the frying type cooking tool 41, and the thermometer type cooking tool 42 are one mode of the cooking tool 43. The chopsticks-type cooking utensil 40 is composed of a pair of cooking utensils 43 having the same configuration, and the operation state can be determined in detail by combining the detection contents of both, and the detection accuracy can be improved.

  The temperature detection means 33 provided in the heated object contact portion 39 is, for example, a thermistor or a thermocouple, and is incorporated in a part of the heated object contact portion 39 of the cooking utensil 43 via an exterior of the heated object contact portion 39. Thus, the temperature of the article 13 to be heated is detected. In addition, if the temperature detection means 33 contacts with food and is harmless, the temperature sensing part of the temperature detection means 33 may be exposed on the surface of the heated object contact part 39. The temperature detection means 33 is provided at a position where the cooking utensil 43 can easily come into contact with an object to be heated. A plurality of temperature detection means 33 may be provided, and by doing so, the range and accuracy of temperature detection can be increased, and the load amount of the object to be heated can be calculated.

  Similar to the first embodiment, the operation detection unit 37 provided in the handle unit 30 includes either or both of the user contact detection unit 371 and the movement detection unit 372. By providing both the user contact detection means 371 and the movement detection means 372 as the operation detection means 37, the detection contents are expanded and the detection accuracy is improved, but only one of them may be provided. Even when only one of the user contact detection means 371 and the movement detection means 372 is provided, the cooking utensil 43 calculated based on the radio field intensity received by the right antenna body 23, the left antenna body 24, and the central antenna body 25. By combining the position information, the movement state, and the output of the main body temperature detection means 31, the detection accuracy of the user operation information can be improved.

  One or more of a pressure sensor, a capacitance sensor, and a temperature sensor are used as the user contact detection means 371, and the detection method and operation thereof are the same as those in the first embodiment. Each sensor is mounted on the handle 30 as a chip and downsized.

  As the movement detecting means 372, an acceleration sensor, or an acceleration sensor and an angular velocity sensor are used as in the first embodiment, and any detection method such as a piezoresistive method or a capacitance method is used.

  As the acceleration sensor used as the movement detection unit 372 of the cooking utensil 43, for example, a three-axis acceleration sensor capable of obtaining outputs in all the movement directions of the space is used. The triaxial acceleration sensor detects the acceleration accompanying the movement of the cooking utensil 43 by the user's operation, calculates the inclination of the cooking utensil 43 with respect to the gravity, the moving speed and the moving amount in each axial direction, and controls the control means 18. Determines the operation state of the user based on the output of the acceleration sensor.

  In addition, when both the acceleration sensor and the angular velocity sensor are used as the movement detection means 372 (6 axes in total), in addition to the case where the 3 axis acceleration sensor is used, the front and rear, the left and right of the cooking utensil 43 are used. In addition, the vertical angular velocity and angle can be detected. Therefore, by using the detected information for the determination of the operation state, it is possible to detect the operation states of the cooking utensils 43 of more types and more types of users, and it is possible to perform detailed control of the heating means 20 and control determination. The accuracy can be further increased.

  The temperature detected by the temperature detection means 33 is displayed on the display means 36.

The temperature information detected by the temperature detection means 33 of the cooking utensil 43 is transmitted to the control means 18 via the transmission / reception means 32 and the main body transmission / reception means 27, and the control means 18 causes the main body display means 15 to display the acquired temperature information.
The main body display means 15 may display the temperature of the article 13 to be heated that is detected based on the temperature detected by the main body temperature detection means 31 provided in the main body 1. In this case, the cooking mode setting means 17 allows the user to select whether the temperature information displayed on the main body display means 15 is displayed based on the temperature detection means 33 or the main body temperature detection means 31. May be. In this case, for example, when the setting item of the cooking mode setting means 17 is related to the main body display means 15 and the setting of “display only the temperature in the cooking container” is performed for the item “temperature display of cooking utensils”. Displays only the information detected by the temperature detection means 33 of the cooking utensil 43. Thus, by allowing the user to select the temperature information to be displayed on the main body display means 15, it is possible to suppress the occurrence of misunderstanding when the user recognizes the temperature displayed on the main body display means 15. Therefore, the user can efficiently perform the cooking work by reducing errors in the cooking work.

The power receiving means 34 includes a power receiving coil and a rectifier circuit, and converts magnetic flux generated from the heating coil 26 provided in the main body 1 into electric power. That is, the heating coil 26 functions as a power feeding unit for the power receiving unit 34.
The power storage means 35 stores the power converted by the power receiving means 34 and supplies the stored power to the operation detection means 37, the transmission / reception means 32, and the display means 36 to operate them. For this reason, the cooking utensil 43 does not require a cable for supplying power from the outside or a battery for supplying power. Since there is no cable, the operability and maintainability of the cooking utensil 43 can be improved, and since it is not necessary to replace the battery, it is possible to reduce the troublesomeness required for the user to replace the battery.

[Operation of heating cooker and cooking utensils]
The outline of the cooking operation of the heating cooker according to the second embodiment will be described.
The user places the cooking container 50 on the placement portion of the top plate 4, inputs the heating condition to the operation portion 6, and instructs the start of heating. Then, a signal corresponding to the operation input to the operation unit 6 is input to the control unit 18. The control unit 18 drives the inverter circuit 19 based on the signal from the operation unit 6, and the current flows through the heating coil 26 by the operation of the inverter circuit 19, and the control unit 18 is mounted on the right mounting unit 8 of the top plate 4. The cooking vessel 28 is heated. When the cooking container 28 is heated, the article to be heated 13 such as food in the cooking container 50 is heated.

(Control according to cooking container)
Here, in the above-described first embodiment, it has been described that the control unit 18 controls the operation of the heating cooker based on the detection information of the operation detection unit 37 provided in the cooking container 28. In the second embodiment, the control means 18 controls the operation of the heating cooker using information and identification information transmitted from the operation detection means 37 provided on the cooking utensil 43 and the like. Hereinafter, the operation when using each of the eggplant type cooking tool 38, the chopsticks type cooking tool 40, the frying type cooking tool 41, and the thermometer type cooking tool 42 will be specifically described.

(1) When the cooking utensil is a ladle egg-shaped cooking utensil 38 The cooking vessel 50 is placed on the right placement portion 8 of the main body 1 and the cooking vessel 50 is heated by the heating means 20. To do.
From the transmission / reception means 32 of the egg egg-shaped cooking utensil 38, the detection information of the operation detection means 37 and the identification information of the egg egg-shaped cooking utensil 38 are transmitted by wireless communication. When the user grasps the handle portion 30 of the egg egg-shaped cooking utensil 38, the operation detecting means 37 detects the operation, and operation information is sent to the control means 18 via the transmitting / receiving means 32 and the main body transmitting / receiving means 27. Based on the acquired information, the control means 18 can recognize that the user is holding the egg egg-shaped cooking utensil 38.

  Further, based on the reception intensity of radio waves received by the right antenna body 23, the left antenna body 24, and the central antenna body 25 from the transmission / reception means 32, and the change thereof, the control means 18 Detect the position and movement.

  When the operation detection unit 37 includes a movement detection unit 372 including a triaxial acceleration sensor, the movement speed and the movement amount are detected from the triaxial acceleration output, and the onion egg-shaped cooking utensil 38 is based on the detected information. Detects operation information. Furthermore, when the angular velocity sensor is provided as the movement detection means 372 of the operation detection means 37, the angular velocity and angle of the egg egg-shaped cooking utensil 38 can be detected, so that the user can perform various operations on the egg egg-shaped cooking utensil 38. The state can be detected with high accuracy.

  Further, the egg egg-shaped cooking utensil 38 is provided with a temperature detecting means 33 in the concave heated object contact portion 39. If the temperature in the initial state detected by the temperature detection means 33 is room temperature, the temperature information output from the temperature detection means 33 changes due to the object to be heated 13 coming into contact with the object to be heated contact portion 39. Based on the change in the temperature information output from the temperature detecting means 33, it can be detected that the heated object 13 or the like is held or brought into contact with the heated object contact portion 39 of the egg egg-shaped cooking utensil 38. In addition, when the object to be heated 13 is separated from the object to be heated contact portion 39 in a state where the object to be heated 13 is held or in contact with the concave object to be heated contact section 39, the temperature detecting means 33 similarly Based on the output temperature information, the state of the article to be heated 13 (that is, the operation state of the user) can be detected.

  In the second embodiment, the temperature detecting means 33 provided in the heated object contact portion 39 is one point, but a plurality of temperature detecting means 33 may be incorporated in the concave heated object contact portion 39. The plurality of temperature detection means 33 are preferably arranged at different positions in the height direction of the concave object to be heated contact portion 39. If it does so, since the range in which the to-be-heated material 13 is contacting the to-be-heated object contact part 39 can be detected based on the temperature difference of the output value of the several temperature detection means 33, the to-be-coated piece of the egg egg type cooking utensil 38 is covered. The amount of the object to be heated 13 held in the concave shape of the heated object contact portion 39 can be calculated. And the control means 18 calculates the fluctuation | variation of the heating load thrown into the cooking container 50 together with the temperature of the to-be-heated object 13, and eliminates the fall of the temperature of the to-be-heated object 13 in the cooking container 50. The heating means 20 can be controlled.

  Moreover, in this Embodiment 2, the to-be-heated object contact part 39 is provided with the temperature detection means 33, and the to-be-heated object 13 grade | etc., Is based on the detected temperature of the temperature detection means 33, and the to-be-heated object contact of the egg egg type cooking utensil 38 A change in whether or not the part 39 is touched is detected. However, a pressure sensor or a capacitance sensor is built in the heated object contact portion 39, and instead of or in addition to the detected temperature of the temperature detection means 33, based on the output value of the pressure sensor or the capacitance sensor. Further, the contact / non-contact state of the heated object 13 to the heated object contact portion 39 may be detected.

  An operation in which the user contacts (immerses) the egg-shaped egg-shaped cooking utensil 38 to the object to be heated 13 in the container section 51 of the cooking container 50 in a state where the concave-shaped object-to-be-heated contact section 39 of the egg-shaped egg-shaped cooking utensil 38 is empty. When the control unit 18 detects such a user operation, the user determines that the user recognizes the cooking state (finish) of the article 13 to be heated (finished) in the container 51 or performs an operation of stirring. In this case, the control means 18 causes the display means 36 and the main body display means 15 to display the temperature detected by the temperature detection means 33 of the heated object contact portion 39 and also allows the cooking mode setting means 17 and the heating condition setting means 16 to When the target temperature of the heated object is set, the heating power of the heating unit 20 is controlled according to the temperature difference so as to approach the target temperature.

For example, when the following information is sequentially detected, the control unit 18 determines that the user has performed the above-described operation using the egg egg-shaped cooking utensil 38.
First, the cooking utensil 43 is located outside the cooking container 50, and the user operates the egg bowl type cooking utensil 38 so that the heated object 13 is not in contact with the concave heated object contact part 39. It is detected that the heated object contact portion 39 is empty.
Next, based on the position and movement information of the cooking utensil 43, it is detected that the ladle-shaped cooking utensil 38 has moved toward the right placement unit 8 and is in a state of being close to the right placement unit 8.
Next, a change is detected such that the temperature of the temperature detection means 33 of the concave object to be heated contact portion 39 approaches the temperature detected by the main body temperature detection means 31.
When the control means 18 detects such a series of information, an operation of bringing the object to be heated contact portion 39 of the egg bowl-shaped cooking utensil 38 into contact (immersion) with the object to be heated 13 in the container 51 is performed. Can be determined.

  In addition, when the user scoops a part of the heated object 13 in the cooking container 50 with the heated object contact part 39 of the egg bowl type cooking utensil 38 and carries it out, the control means 18 that detects such user's operation. Controls the heating power of the heating means 20 so that the article 13 to be heated in the container 51 is not heated too much (so that it is not boiled).

For example, when the following information is sequentially detected, the control unit 18 determines that a part of the object to be heated 13 in the cooking container 50 has been carried out using the ladle-shaped cooking utensil 38.
First, it detects that the to-be-heated object contact part 39 of the eggplant type | mold cooking utensil 38 is the state which made the to-be-heated object 13 in the container part 51 contact (immersion).
Next, it is detected that the detection temperature of the temperature detection means 33 of the concave object to be heated contact portion 39 has changed (decreased) within a predetermined range and this state has continued for a predetermined time.
When such a series of information is detected, the control means 18 can determine that the object to be heated 13 in the container 51 has been carried out by the object to be heated contact part 39 of the egg egg-shaped cooking utensil 38.

  In addition, when the user puts the heated object 13 in the concave heated object contact portion 39 of the egg egg-shaped cooking utensil 38 into the container portion 51 of the cooking container 50, the charged heated object 13 is lower than the temperature detected by the body temperature detecting means 31, the control means 18 that has detected such user operation increases the heating power of the heating means 20 to increase the heating power in the container 51. Control is performed so as to return the decrease in temperature of the heated object 13 (increase the temperature).

For example, when the following information is sequentially detected, the control means 18 can determine that the article to be heated 13 has been introduced into the container portion 51 of the cooking container 50 using the egg-on egg-shaped cooking utensil 38. .
First, the egg egg-shaped cooking utensil 38 is located outside the cooking container 50, and the user operates the egg egg-shaped cooking utensil 38 so that the heated object 13 is in contact with the concave heated object contacting part 39. Changes from non-contact to contact, and detects that the contact state is maintained for a predetermined time.
Next, based on the position and movement information of the egg egg-shaped cooking utensil 38, it is detected that the egg egg-shaped cooking utensil 38 has moved toward the right mounting portion 8 and has come close to the right mounting portion 8. .
Next, a predetermined temperature change (temperature drop) is detected based on the output from the temperature detection means 33 of the concave object to be heated contact portion 39.
The control means 18 can determine with the to-be-heated material 13 having been thrown in in the container part 51 of the cooking container 50, when such a series of information is detected. And when the temperature of the to-be-heated material 13 thrown in in the container part 51 is lower than the detection temperature of the main body temperature detection means 31, the heating power of the heating means 20 is increased as mentioned above, and the inside of the container part 51 is increased. The temperature of the article to be heated 13 is increased.

  Note that the amount of increase in the thermal power may be calculated based on the difference between the temperature of the container 51 and the temperature of the object to be heated 13, or is added in addition to the temperature of the object to be heated 13. The amount of the heated object 13 may also be taken into account in the calculation. By doing in this way, the precision of temperature control can be raised.

(2) When the cooking utensil is a chopstick-shaped cooking utensil 40 The cooking vessel 50 is placed on the right placement portion 8 of the main body 1 and the cooking vessel 50 is heated by the heating means 20. To do.
The operations related to the user's contact with the chopsticks-type cooking utensil 40 and the detection of the position or movement state of the chopsticks-type cooking utensil 40 are substantially the same as those of the eggplant type cooking utensil 38, but an example will be described below.

  From the transmission / reception means 32 of the chopsticks-type cooking utensil 40, detection information of the operation detection means 37 and identification information of the chopsticks-type cooking utensil 40 are transmitted by wireless communication. When the user grasps the handle portion 30 of the chopstick-shaped cooking utensil 40, the operation detection means 37 detects the operation, and operation information is sent to the control means 18 via the transmission / reception means 32 and the main body transmission / reception means 27. Based on the acquired information, the control means 18 can recognize that the user holds the chopstick-shaped cooking utensil 40. Individual identification information is given to each of the pair of bars constituting the chopsticks-type cooking utensil 40, and the user holds the chopsticks-type cooking utensil 40 when the operation detection means 37 of both bars detects contact. By determining that it is, the accuracy of operation detection can be improved.

  Further, based on the reception intensity of radio waves received by the right antenna body 23, the left antenna body 24, and the central antenna body 25 from the transmission / reception means 32, and the change thereof, the control means 18 provides an approximate main body of the chopstick-shaped cooking utensil 40. The position and movement from 1 are detected.

  When the operation detection unit 37 includes a movement detection unit 372 including a triaxial acceleration sensor, the movement speed and the movement amount are detected from the triaxial acceleration output, and the chopstick-shaped cooking utensil 40 is based on the detected information. Detects operation information. Further, when an angular velocity sensor is provided as the movement detection means 372 of the operation detection means 37, the angular speed and angle of the chopsticks-type cooking utensil 40 can be detected, so that the user can perform various operations on the chopsticks-type cooking utensil 40. The state can be detected with high accuracy.

  The chopsticks-type cooking utensil 40 includes a temperature detection means 33 in the heated object contact portion 39. Assuming that the temperature in the initial state detected by the temperature detection means 33 is room temperature, the object to be heated 13 and the like come into contact with the temperature detection means 33 of both the object to be heated contact portions 39 of the pair of rods, thereby outputting both temperature outputs. Changes to a temperature difference within a predetermined range, it is detected that the object to be heated 13 is sandwiched and held between the pair of rods. Similarly, even when the object to be heated 13 is sandwiched and held between the pair of rods, it is detected by the temperature change of the temperature detecting means 33.

  In the second embodiment, the temperature detecting means 33 provided in the heated object contact portion 39 is one point, but a plurality of temperature detecting means 33 may be built in the heated object contact portion 39 in the height direction. . If it does so, based on the temperature difference of the temperature detection means 33 of the part which the to-be-heated object 13 contacts, and the non-contact part, the area | region to which the to-be-heated object 13 is contacting the to-be-heated object contact part 39 will be detected. Therefore, the control means 18 can calculate the size of the article to be heated 13 held between the chopstick-shaped cooking utensils 40. And the control means 18 calculates the fluctuation | variation of the heating load thrown into the cooking container 28 with the temperature of the to-be-heated material 13, and eliminates the fall of the temperature of the to-be-heated material 13 in the container part 51. The heating means 20 can be controlled.

  In the second embodiment, the object to be heated contact portion 39 is provided with the temperature detection means 33, and the object to be heated 13 contacts the object to be heated of the chopstick-shaped cooking utensil 40 based on the temperature detected by the temperature detection means 33. A change in whether or not the part 39 is touched is detected. However, a pressure sensor or a capacitance sensor is built in the heated object contact portion 39, and instead of or in addition to the detected temperature of the temperature detection means 33, based on the output value of the pressure sensor or the capacitance sensor. Further, the contact / non-contact state of the heated object 13 to the heated object contact portion 39 may be detected.

  The user does not sandwich the object to be heated 13 between the pair of rods of the chopstick-shaped cooking utensil 40, and the object to be heated 13 is not in contact with the object to be heated contact part 39, and the object in the container part 51 of the cooking container 50 is not touched. When the operation of bringing the heated object contact portion 39 into contact (immersion) with the heated object 13 is performed, the control unit 18 performs an operation in which the user recognizes or stirs the state of the heated object 13 in the container 51. It is determined that it is to be performed. Then, the control means 18 that has detected the user's operation displays the temperature detected by the temperature detection means 33 on the display means 36 and the main body display means 15. Further, when the target temperature of the article to be heated 13 is set in the cooking mode setting means 17 or the heating condition setting means 16, the control means 18 is either the temperature detection means 33 or the body temperature detection means 31 or Thermal power control of the heating means 20 is performed according to the temperature difference between the two so that the temperature of the article 13 to be heated in the cooking vessel 50 detected based on both output values approaches the target temperature.

For example, when the control unit 18 sequentially detects the following information, the user performs an operation of recognizing or stirring the state of the heated object 13 in the cooking container 50 using the chopstick-shaped cooking utensil 40. judge.
First, the chopsticks type cooking utensil 40 is located outside the cooking container 50, and the user operates the chopsticks type cooking utensil 40, and the heated object contact portions 39 of both the pair of chopsticks type cooking utensils 40 are heated. It is detected that the object 13 is in a non-contact state.
Next, based on the position and movement information of the chopsticks-type cooking utensil 40, it is detected that the chopsticks-type cooking utensil 40 has moved toward the right placement unit 8 and has come close to the right placement unit 8. .
Next, it is detected that the detected temperature of the temperature detecting means 33 of the heated object contact portion 39 of the chopstick-shaped cooking utensil 40 has a predetermined change approaching the temperature of the main body temperature detecting means 31.
When the control means 18 detects such a series of information, the control means 18 causes the chopsticks-type cooking utensil 40 to contact (immerse) the heated object 13 in the cooking container 50 (for example, tempura oil in the container 51). It is determined that the operation of attaching the tip of the chopstick-shaped cooking utensil 40 and checking the oil temperature by the generation of bubbles is performed.

  Further, when the user carries out the object to be heated 13 in the container part 51 of the cooking container 50 with the chopstick-shaped cooking utensil 40 (for example, an operation for taking out croquettes from the tempura oil in the container part 51), The control means 18 that has detected the user's operation reduces the heating power of the heating means 20 so that the article 13 to be heated in the container 51 is not heated too much (so that the temperature does not rise excessively and does not boil. )Control.

For example, when the following information is sequentially detected, the control unit 18 determines that the article 13 to be heated in the cooking container 50 is sandwiched between the chopstick-shaped cooking utensils 40 and taken out from the cooking container 50.
First, it detects that the to-be-heated object contact part 39 of the chopsticks type | mold cooking utensil 40 is the state which contacted (immersed) the to-be-heated object 13 in the container part 51. FIG.
Next, based on the position and movement information of the chopsticks-type cooking utensil 40, it is detected that the chopsticks-type cooking utensil 40 has moved a predetermined amount from the right placement unit 8 toward the outside of the main body 1.
Next, it is detected that the detected temperature of the temperature detecting means 33 of the pair of heated object contact portions 39 has changed within a predetermined range and the state after the change has continued for a predetermined time.
When such a series of information is detected, the control means 18 determines that the article 13 to be heated in the cooking container 50 is sandwiched between the chopstick-shaped cooking utensils 40 and taken out from the cooking container 50.

  Further, when the user puts the object to be heated 13 sandwiched between the chopsticks type cooking utensil 40 into the container portion 51 of the cooking container 50 (for example, when a frozen croquette sandwiched between the chopsticks type cooking utensil 40 is put into the cooking container 50 ), And when the object to be heated, such as foodstuff, is lower than the detection temperature of the main body temperature detection means 31, the control means 18 that has detected such user's operation reduces the heating power of the heating means 20 The heating means 20 is controlled so as to increase (return the temperature) the temperature drop of the article 13 to be heated in the container 51.

For example, when the following information is sequentially detected, the control unit 18 can determine that the article to be heated 13 has been put into the container portion 51 of the cooking container 50 using the chopstick-shaped cooking tool 40. .
First, the chopsticks-type cooking utensil 40 is located outside the cooking container 50, and the user operates the chopsticks-type cooking utensil 40, and the heated object 13 to the heated object contact portion 39 of the chopsticks-shaped cooking utensil 40 is displayed. It is detected that the contact state changes from non-contact to contact state and the contact state continues for a predetermined time.
Next, based on the position and movement information of the chopsticks-type cooking utensil 40, it is detected that the chopsticks-type cooking utensil 40 has moved toward the right placement unit 8 and has come close to the right placement unit 8. .
Next, it is detected that a predetermined change (temperature decrease) has occurred in the temperature detected by the temperature detecting means 33 of the heated object contact portion 39 of both of the chopstick-shaped cooking utensils 40.
The control means 18 can determine with the to-be-heated material 13 having been thrown in in the container part 51 of the cooking container 50, when such a series of information is detected. And when the temperature of the to-be-heated material 13 thrown in in the container part 51 is lower than the detection temperature of the main body temperature detection means 31, the heating power of the heating means 20 is increased as mentioned above, and the inside of the container part 51 is increased. The temperature of the article to be heated 13 is increased.

  Note that the amount of increase in the thermal power may be calculated based on the difference between the temperature of the container 51 and the temperature of the object to be heated 13, or is added in addition to the temperature of the object to be heated 13. The size of the heated object 13 may also be taken into account. By doing in this way, the precision of temperature control can be raised.

(3) When the cooking utensil is the frying type cooking utensil 41 The cooking vessel 50 is placed on the right placement portion 8 of the main body 1 and the cooking vessel 50 is heated by the heating means 20 And
The operations related to the user's contact with the frying type cooking utensil 41 and the detection of the position or movement state of the frying type cooking utensil 41 are substantially the same as those of the egg egg type cooking utensil 38, but an example will be described below.

  When the user grasps the handle portion 30 of the frying type cooking utensil 41, the sensor output from the user contact detecting unit 371 of the operation detecting unit 37 and the identification information of the frying type cooking utensil 41 are transmitted wirelessly by the transmission / reception unit 32. The information is transmitted to the transmission / reception means 27, and information is sent from the main body transmission / reception means 27 to the control means 18. The control means 18 can recognize that the user is holding the frying type cooking utensil 41 based on the acquired information.

  Further, based on the received intensity of radio waves received from the transmitting / receiving means 32 by the right antenna body 23, the left antenna body 24, and the central antenna body 25, and the change thereof, the control means 18 approximates the frying type cooking utensil 41. The position and movement from the main body 1 are detected.

  When the operation detection unit 37 includes a movement detection unit 372 including a triaxial acceleration sensor, the movement speed and the movement amount are detected from the triaxial acceleration output, and the frying type cooking utensil is based on the detected information. 41 operation information is detected. Furthermore, when the angular velocity sensor is provided as the movement detection means 372 of the operation detection means 37, the angular velocity and angle of the frying type cooking utensil 41 can be detected. Accurate operation state can be detected with high accuracy.

  In the second embodiment, the temperature detecting means 33 provided in the heated object contact portion 39 is one point, but a plurality of temperature detecting means 33 may be incorporated in the heated object contact portion 39. If it does so, the average temperature or temperature nonuniformity of the to-be-heated material 13 is computable based on the temperature difference of the temperature detection means 33 of the part which the to-be-heated material 13 contacts, and a non-contact part. The control means 18 controls the heating means 20 based on the calculated average temperature or temperature unevenness state of the article to be heated 13, thereby making the temperature of the finished state of the article to be heated 13 in the container portion 51 more uniform. be able to.

  In the second embodiment, the object to be heated contact portion 39 is provided with the temperature detection means 33, and the object to be heated 13 comes into contact with the object to be heated contact portion 39 based on the temperature detected by the temperature detection means 33. A change in whether or not there is detected. However, a pressure sensor or a capacitance sensor is built in the heated object contact portion 39, and instead of or in addition to the detected temperature of the temperature detection means 33, based on the output value of the pressure sensor or the capacitance sensor. Further, the contact / non-contact state of the heated object 13 to the heated object contact portion 39 may be detected.

  The user contacts the heated object contact portion 39 with the heated object 13 in the container portion 51 of the cooking container 50 while the heated object 13 is not in contact with the heated object contact portion 39 of the frying type cooking utensil 41. When the operation of (immersing) is performed, the control unit 18 determines that the user performs an operation of recognizing or stirring the state of the article to be heated 13 in the container unit 51. Then, the control means 18 that has detected the user's operation displays the temperature detected by the temperature detection means 33 on the display means 36 and the main body display means 15. Further, when the target temperature of the article to be heated 13 is set in the cooking mode setting means 17 or the heating condition setting means 16, the control means 18 is either the temperature detection means 33 or the body temperature detection means 31 or Thermal power control of the heating means 20 is performed according to the temperature difference between the two so that the temperature of the article 13 to be heated in the cooking vessel 50 detected based on both output values approaches the target temperature.

  Moreover, in this state, as a result of the load determination process performed based on the detection values of the coil current detection circuit 21 and the input current detection circuit 22, it is detected that the cooking container 50 has moved out of the proper heating range. Even in this case, the control means 18 determines that the cooking container 28 has been moved with the stirring of the article 13 to be heated, and maintains the current heating power without reducing or stopping the heating power of the heating means 20. To control.

For example, when the following information is sequentially detected, the control unit 18 performs an operation of recognizing or stirring the state of the object to be heated 13 in the cooking container 50 using the frying type cooking utensil 41. It is determined that
First, the frying type cooking utensil 41 is located outside the cooking container 50, and the user operates the frying type cooking utensil 41, and the heated object contact portion 39 of the frying type cooking utensil 41 is covered with the object to be heated. It is detected that the heated object 13 is in a non-contact state.
Next, based on the position and movement information of the frying type cooking utensil 41, the frying type cooking utensil 41 is moved toward the right placing unit 8 and is in a state of being close to the right placing unit 8. Detect.
Next, it is detected that the detected temperature of the temperature detecting means 33 of the heated object contact portion 39 of the frying type cooking utensil 41 has a predetermined change approaching the temperature of the main body temperature detecting means 31.
When the control means 18 detects such a series of information, the control means 18 makes the frying type cooking utensil 41 contact (immerse) the heated object 13 in the cooking container 50 (for example, vegetables in the container portion 51). It is determined that the operation of stirring the vegetables during the frying operation has been performed.

(4) When the cooking utensil is a thermometer type cooking utensil 42 The cooking vessel 50 is placed on the right placement portion 8 of the main body 1 and the cooking vessel 50 is heated by the heating means 20. And
The operations related to the user's contact with the thermometer-type cooking utensil 42 and the detection of the position or movement state of the thermometer-type cooking utensil 42 are substantially the same as those of the egg egg-type cooking utensil 38.

  When the user grasps the handle 30 of the thermometer type cooking utensil 42, the sensor output from the user contact detection unit 371 of the operation detection unit 37 and the identification information of the thermometer type cooking utensil 42 are transmitted wirelessly by the transmission / reception unit 32. The information is transmitted to the transmission / reception means 27, and information is sent from the main body transmission / reception means 27 to the control means 18. The control means 18 can recognize that the user is holding the thermometer type cooking utensil 42 based on the acquired information.

  Further, based on the reception intensity of the radio wave received by the right antenna body 23, the left antenna body 24, and the central antenna body 25 from the transmission / reception means 32, and the change thereof, the control means 18 approximates the thermometer-type cooking utensil 42. The position and movement from the main body 1 are detected.

  When the movement detection means 372 comprising a triaxial acceleration sensor is provided as the operation detection means 37, the movement speed and the movement amount are detected from the triaxial acceleration output, and the thermometer type cooking utensil is based on the detected information. 42 operation information is detected. Further, when an angular velocity sensor is provided as the movement detection means 372 of the operation detection means 37, the angular velocity and angle of the thermometer-type cooking utensil 42 can be detected. Accurate operation state can be detected with high accuracy.

  In the second embodiment, the temperature detecting means 33 provided in the heated object contact portion 39 is one point, but a plurality of temperature detecting means 33 are built in the heated object contact portion 39 in the height direction. Also good. If it does so, the average temperature or temperature nonuniformity of the to-be-heated material 13 is computable based on the temperature difference of the temperature detection means 33 of the part which the to-be-heated material 13 contacts, and a non-contact part. The control means 18 controls the heating means 20 based on the calculated average temperature or temperature unevenness state of the article to be heated 13, thereby making the temperature of the finished state of the article to be heated 13 in the container portion 51 more uniform. be able to.

  In the second embodiment, the object to be heated contact portion 39 is provided with the temperature detection means 33, and the object to be heated 13 comes into contact with the object to be heated contact portion 39 based on the temperature detected by the temperature detection means 33. A change in whether or not there is detected. However, a pressure sensor or a capacitance sensor is built in the heated object contact portion 39, and instead of or in addition to the temperature detected by the temperature detection means 33, based on the output value of the pressure sensor or capacitance sensor. Further, the contact / non-contact state of the heated object 13 to the heated object contact portion 39 may be detected.

  When the user performs an operation of checking the temperature of the object to be heated 13 by bringing the thermometer-type cooking utensil 42 into contact with the object to be heated 13, the control means 18 that detects such user operation is The detection temperature of the temperature detection means 33 of the object contact portion 39 is displayed on the display means 36 and the main body display means 15. Further, when the target temperature of the article to be heated 13 is set in the cooking mode setting means 17 or the heating condition setting means 16, the control means 18 is either the temperature detection means 33 or the body temperature detection means 31 or Thermal power control of the heating means 20 is performed according to the temperature difference between the two so that the temperature of the article 13 to be heated in the cooking vessel 50 detected based on both output values approaches the target temperature.

For example, when the following information is sequentially detected, the control unit 18 determines that the user has performed an operation of confirming the temperature of the object to be heated 13 using the thermometer-type cooking utensil 42.
First, it detects that the to-be-heated object contact part 39 of the thermometer type cooking utensil 42 is a non-contact state to the to-be-heated object 13. FIG.
Next, based on the position and movement information of the thermometer-type cooking utensil 42, the thermometer-type cooking utensil 42 has moved toward the right mounting portion 8 and is in a state of being close to the right mounting portion 8. Detect.
Next, it detects that the to-be-heated object contact part 39 of the thermometer type cooking utensil 42 contacted (immersed) the to-be-heated object 13.
When such a series of information is detected, the control means 18 determines that an operation for bringing (immersing) the thermometer-type cooking utensil 42 into the object to be heated 13 in the cooking container 50 has been performed.

  As described above, in the second embodiment, the user operation information detected by the operation detection unit 37 of the cooking utensil 43 is sent to the heating cooker, and the control unit 18 of the heating cooker is based on the acquired operation information. The heating means 20 is controlled. In a state where the heating means 20 is performing a heating operation at any of the placement units, for example, after the user performs an operation of bringing the cooking tool 43 into contact with the article to be heated 13 at the placement unit, the heating operation is continued. When it is determined that the user has not operated the cooking utensil 43 for a predetermined time in the state that has been done, the control means 18 controls the heating means 20 so as to reduce the heating power or stop heating. For this reason, it is possible to finish cooking well by suppressing scorching due to continuing heating, and it is possible to enhance safety by suppressing excessive heating.

  Moreover, in this Embodiment 2, since the operation detection means 37 was provided in the cooking utensil 43, even if it does not use the exclusive cooking utensil 43 shown in Embodiment 1, it is the arbitrary cooking containers 50 marketed. Can be cooked. Since the user can use the cooking container 50 according to the preference, the workability of cooking can be improved.

  In addition, as the operation detection means 37 for detecting a user operation, one or more of a pressure sensor, a capacitance sensor, and a temperature sensor are provided in the handle portion 30 of the cooking utensil 43. For this reason, it is confirmed that the user is operating the cooking tool 43 based on the absolute value or change of the contact / non-contact pressure, the change in capacitance, or the detection of body temperature caused by the gripping of the handle part 30 by the user. Can be detected. Since it can detect well that the user is operating the cooking tool 43, the precision of control of the heating means 20 of the control means 18 performed based on the detected operation information can be improved, and cooking quality and a finishing state can be improved. It has the effect of improving and improving safety.

Further, as the operation detection means 37 for detecting the user's operation, the handle 30 of the cooking utensil 43 is provided with an acceleration sensor or both an acceleration sensor and an angular velocity sensor. For this reason, the movement state and the movement amount of the cooking utensil 43 can be detected with high accuracy from the acceleration and the change due to the user's operation. The control means 18 of the heating cooker can detect the operation state of the user with high accuracy, such as whether the user operates the cooking tool 43 and the cooking tool 43 is approaching or leaving the cooking container 50. The accuracy of the control of the heating means 20 of the control means 18 performed based on the operated information can be improved, and there is an effect that the cooking quality and the finished state are improved and the safety is improved.
Further, by providing a triaxial angular velocity sensor in addition to the triaxial acceleration sensor as the operation detecting means 37, the rotational angular velocity and angle of the cooking utensil 43 can be detected. Based on the detected rotational angular velocity of the cooking utensil 43, it is possible to detect the user's operation state on the cooking utensil 43, such as scooping / shaking with a rotation operation, so the addition of the heated object 13 to the cooking container 50 (input of ingredients) / Decrease (carrying out food) increases the motion detection accuracy.
Therefore, the control content of the heating means 20 of the control means 18 can be diversified. Moreover, since the control precision of the heating means 20 by the control means 18 improves, when the to-be-heated material 13 is added in the cooking vessel 50, when the heating power increases, or the to-be-heated material 13 is reduced from the cooking vessel 50 It is possible to perform control such as lowering the heating power with high accuracy, improve cooking quality, and eliminate unnecessary heating, thereby reducing power consumption.

  Moreover, the temperature detection means 33 was provided in the to-be-heated object contact part 39 of the cooking utensil 43, and the temperature information detected by the temperature detection means 33 was transmitted to the control means 18 of the heating cooker. The temperature detection means 33 provided in the cooking utensil 43 that is in direct contact with the object to be heated 13 can detect the temperature of the object to be heated 13 with higher accuracy than the body temperature detection means 31, so that the control means 18 performs heating with higher accuracy. The means 20 can be controlled, and the cooking quality and finished state can be improved and the safety can be improved.

  Moreover, since the temperature detection means 33 is provided in the to-be-heated object contact part 39 of the cooking utensil 43, the temperature nonuniformity and average temperature of the to-be-heated object 13 can be detected, and the control means 18 controls the heating means 20 with higher precision. It is possible to improve the cooking quality and finished state, and increase the safety.

  Further, in the ladle egg-shaped cooking utensil 38, by providing a plurality of temperature detection means 33 in the concave heated object contact part 39, a concave heated object contact part based on the detected temperature difference of each temperature detection means 33. The amount of the object to be heated 13 held at 39 can be detected. The control means 18 can detect the amount of the heated object 13 that is being held into the cooking container 50 by detecting the amount of the heated object 13 that is held by the concave heated object contact portion 39, The heating means 20 can be controlled according to the amount. The control means 18 can be controlled to suppress the temperature drop and overheating of the article 13 to be heated in the cooking container 50, and has the effect of improving the cooking quality and the finished state and improving the safety.

  Further, since the main body 1 is provided with three or more antenna bodies including the right antenna body 23, the left antenna body 24, and the central antenna body 25 constituting the main body transmitting / receiving means 27, the radio wave from the transmitting / receiving means 32 of the cooking utensil 43 is provided. The movement state and position of the cooking utensil 43 can be detected from the received intensity and the amount of change. Therefore, when there are a plurality of placement portions on the top plate 4, the cooking utensil 43 can detect which placement position the heated object 13 of the cooking container 50 arranged (contacted) is operated. Since the control means 18 can appropriately determine which one of the right placement part 8, the left placement part 9 and the central placement part 10 is to control the heating means 20, the malfunction prevention is prevented and the safety is ensured. There is an effect to increase. Further, by detecting whether the cooking utensil 43 is moving and whether the cooking utensil 43 is stopped for a predetermined time, it is detected whether the user is operating the cooking utensil 43 or not. In combination with the detection result of the operation detection unit 37, the detection accuracy of the user's operation state can be improved. Therefore, the accuracy of the control of the heating means 20 of the control means 18 performed based on the detected operation information can be improved, and there is an effect that the cooking quality and the finished state are improved and the safety is improved.

  The main body 1 is provided with a heating coil 26 serving as a power feeding means, the cooking tool 43 is provided with a power receiving coil serving as a power receiving means 34 and a power storage means 35, and magnetic flux generated from the heating coil 26 is converted into electric power by a coil serving as the power receiving means 34. The power is converted and stored in the power storage means 35, and either or both of the operation detection means 37 and the transmission / reception means 32 are operated by the power of the power storage means 35. For this reason, it is not necessary to wire the cable for power supply to the cooking utensil 43, or to provide the battery for power supply. Since a power supply cable is not required, the operability and maintenance of the cooking utensil 43 can be improved, and since there is no need to replace the battery, it is possible to reduce the troublesomeness associated with the user's battery replacement. is there.

  The cooking utensil 43 is an onion egg type cooking utensil 38 or a chopstick type cooking utensil 40, and the identification information sent from the cooking utensil 43 to the heating cooker control means 18 includes the type of the cooking utensil 43 (onion eggplant or chopsticks). The information that identifies is included. Based on the detection result of the operation detection unit 37 during the heating operation with the thermal power input to the operation unit 6, the control unit 18 is configured so that the user holds the object to be heated 13 on the cooking utensil 43 from the cooking container 43. When it is detected that the heated object 13 has been introduced, the heating power of the heating means 20 is controlled to be maintained or increased by a predetermined amount. For this reason, the temperature drop of the heated object 13 in the cooking container 50 by introducing a new heated object 13 into the cooking container 50 can be eliminated in a short time, cooking time can be shortened, and cooking is performed at an appropriate temperature. Is performed and a good cooking effect and finish can be obtained.

  The cooking utensil 43 is an onion egg type cooking utensil 38 or a chopstick type cooking utensil 40, and the identification information sent from the cooking utensil 43 to the heating cooker control means 18 includes the type of the cooking utensil 43 (onion eggplant or chopsticks). The information that identifies is included. Based on the detection result of the operation detection unit 37 during the heating operation with the thermal power input to the operation unit 6, the control unit 18 is configured so that the user holds the object to be heated 13 on the cooking utensil 43 from the cooking container 43. When it is detected that the heated object 13 has been carried out, the heating power of the heating means 20 is controlled to be maintained or reduced by a predetermined amount. For this reason, unnecessary temperature rise and clogging due to overheating of the heated object 13 in the cooking container 50 whose amount is reduced can be reduced, cooking is performed at an appropriate temperature and heating, and a good cooking effect and finish are achieved. Can be obtained. In addition, unnecessary heating is suppressed and energy consumption is reduced.

  The cooking utensil 43 is a frying type cooking utensil 41, and the identification information sent from the cooking utensil 43 to the control unit 18 from the cooking utensil 43 includes information for specifying the type (frying back) of the cooking utensil 43. It is. The control means 18 determines that the user is in contact with the cooking utensil 43 from the output of the user contact detection means 371 of the operation detection means 37 during the heating operation with the thermal power input to the operation unit 6, and also detects movement. When the means 372 is provided, the user determines that the cooking utensil 43 is being operated, and the heated object contact portion 39 determines that the heated object 13 in the cooking container 50 is in contact. Determines that the object 13 to be heated in the cooking container 50 is being stirred by the cooking tool 43. And even if the predetermined time during stirring shows that the result of the load detection process performed based on the outputs of the coil current detection circuit 21 and the input current detection circuit 22 of the main body 1 is no load, the control means 18 The heating operation is continued with the heating power input to the operation unit 6 without stopping the heating means 20. Therefore, since unnecessary heating operation is not stopped and heating operation is continuously performed and the thermal power does not decrease, the comfort of the user's cooking operation is improved, the cooking time can be shortened, and the thermal power is reduced or stopped. Deterioration of cooking quality and finish due to cooking is suppressed, and a good cooking effect is obtained.

  The cooking utensil 43 is an egg egg type cooking utensil 38, a chopsticks type cooking utensil 40, a frying type cooking utensil 41, or a thermometer type cooking utensil 42, and is sent from the cooking utensil 43 to the control means 18 such as a heating cooker. The identification information includes information for specifying the type of the cooking utensil 43 (eg, eggplant, chopsticks, fry back, or thermometer). And based on the detection result of the operation detection means 37, it detects that the user made the to-be-heated object contact part 39 of the cooking utensil 43 contact the to-be-heated object 13 in the cooking container 50 mounted in the top plate 4. FIG. In this case, the temperature information of the heated object 13 detected by the temperature detecting means 33 provided in the heated object contact portion 39 is transmitted to the control means 18 of the main body 1 by the transmission / reception means 32, and the control means 18 acquires the information. The heating means 20 is controlled based on the temperature information. The temperature detection means 33 provided in the cooking utensil 43 that is in direct contact with the object to be heated 13 can detect the temperature of the object to be heated 13 with higher accuracy than the body temperature detection means 31, so that the control means 18 performs heating with higher accuracy. The means 20 can be controlled, and the cooking quality and finished state can be improved and the safety can be improved. In addition, since the time delay of temperature detection is reduced and the control means 18 can control the heating means 20 at a faster timing, unnecessary heating can be reduced, power consumption can be reduced, and finishing temperature accuracy can be improved, so that the cooking quality can be improved. , The finished state, and the effect of improving safety can be obtained.

In the first embodiment and the second embodiment, the cooking using the cooking container 28 and the cooking using the cooking tool 43 have been described. However, both the cooking container 28 and the cooking tool 43 are used. Heat cooking may be performed. In this case, the control means 18 uses the information transmitted from each of the cooking container 28 and the cooking utensil 43 in combination with a predetermined algorithm or selects the information to control the heating means 20. By using the operation information and temperature information of both the cooking container 28 and the cooking utensil 43, many types of detailed user operation states can be detected. In addition, since the operation state of the user can be detected in detail, the heating means 20 can be controlled more finely based on the detection information, and the control determination accuracy can be increased.
In addition, when the control based on the operation information output from the cooking container 28 and the control based on the operation information output from the cooking utensil 43 cannot be executed at the same time, any of them is performed based on a preset priority. Is selected. Alternatively, a control sequence based on both operation information output from the cooking container 28 and operation information output from the cooking utensil 43 may be provided.

  The cooking device is a cooking utensil exemplified in the first embodiment and the second embodiment (pot, frying pan, wok, tempura pan, tamajikushi, vegetable chopsticks, frying, thermometer) according to the use. A cooking function corresponding to only a part of the cooking function may be provided.

  DESCRIPTION OF SYMBOLS 1 Main body, 2 housing | casing, 3 housing | casing upper frame, 4 top plate, 5 intake / exhaust port cover, 6 operation part, 7 cooking chamber door, 8 right mounting part, 9 left mounting part, 10 center mounting part, DESCRIPTION OF SYMBOLS 11 Cooking room, 12 Electronic circuit board, 13 To-be-heated object, 14 Display part, 15 Main body display means, 16 Heating condition setting means, 17 Cooking mode setting means, 18 Control means, 19 Inverter circuit, 20 Heating means, 21 Coil current Detection circuit, 22 Input current detection circuit, 23 Right antenna body, 24 Left antenna body, 25 Central antenna body, 26 Heating coil, 27 Main body transmission / reception means, 28 Cooking container, 29 Container part, 30 Handle part, 31 Main body temperature detection means , 32 Transmission / reception means, 33 Temperature detection means, 34 Power reception means, 35 Power storage means, 36 Display means, 37 Operation detection means, 38 Egg bowl type cooking utensil, 39 Heated object contact section, 40 chopsticks type cooking tool, 41 frying type cooking tool, 42 thermometer type cooking tool, 43 cooking tool, 50 cooking container, 51 container section, 52 handle section, 371 user contact detection means, 372 movement detection means.

Claims (5)

A top plate provided on the main body;
A heating means for heating an object to be heated placed on the top plate;
Heating cooker communication means for receiving temperature information of a plurality of locations in contact with the heated object of the cooking utensil used in contact with the heated object;
Control means for controlling the heating means when the temperature difference at the plurality of locations received by the cooking device communication means increases or when the temperature difference at the plurality of locations decreases. A heating cooker featuring. A plurality of heating means,
The cooking device communication means has a plurality of antenna bodies provided in the main body,
The cooking device according to claim 1, wherein the control unit associates any one of the plurality of heating units with temperature information received by the heating cooker communication unit. The control means includes a water heating mode for stopping the heating means when detecting that the heated object has reached a preset boiling temperature based on temperature information received by the heating cooker communication means. The heating cooker according to claim 1 or 2, characterized in that. The heating cooker communication means receives temperature information of a plurality of locations that come into contact with the heated object of the cooking utensil,
When the control means detects an increase in the amount of the object to be heated in the cooking utensil based on the temperature information of the plurality of locations, the control means performs a spill control that reduces the heating power of the heating means. The cooking device according to any one of claims 1 to 3. The heating cooker communication means receives temperature information of a plurality of locations that come into contact with the heated object of the cooking utensil,
The said control means performs the burning suppression control which stops the said heating means, when the reduction | decrease of the quantity of the to-be-heated material in the said cooking utensil is detected based on the temperature information of the said several places The heating cooker as described in any one of Claims 1-4.

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