JP2016138739A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To accurately detect a temperature of an object to be heated in the whole region in a heating chamber.SOLUTION: A heating cooker includes: an infrared sensor for detecting a temperature of an object (15) to be heated; a drive unit for rotating the infrared sensor; and a state of an object to be heated determination unit for determining the state of the object (15) to be heated based on a signal from the infrared sensor. A whole temperature detection range in a heating chamber by a rotating infrared sensor comprises a plurality of temperature detection regions (331-333). Each of the plurality of temperature detection regions (331-333) is set in such a manner that a reference temperature for determination of the state of the object (15) to be heated by the state of an object to be heated determination unit becomes higher temperature according to the increase in distance from the infrared sensor. The state of an object to be heated determination unit determines the state of the object (15) to be heated by comparing a detection temperature based on the signal from the infrared sensor with the reference temperature set in the temperature detection regions (331-333) corresponding to the detection temperature.SELECTED DRAWING: Figure 11

Description

  The present invention relates to a cooking device.

  Conventionally, as a cooking device, there is a cooking device disclosed in Japanese Patent Application Laid-Open No. 2011-174841 (Patent Document 1). In this cooking device, the temperature of a plurality of measurement points on the surface of the cooking tray on which the object to be heated is mounted in the heating chamber is detected by an infrared sensor arranged on the side surface of the heating chamber. At that time, the temperature of the plurality of measurement points on the surface of the cooking tray on which the object to be heated is mounted is detected at the plurality of measurement points arranged in a fan shape by swinging the infrared sensor in a horizontal plane. ing.

JP 2011-174841 A

  However, in the above-described conventional cooking device, the temperature is detected at a plurality of measurement points arranged in a fan shape, and thus there are the following problems.

  That is, the amount of infrared rays received by the infrared sensor decreases in inverse proportion to the square of the distance from the infrared sensor at the measurement point. Therefore, even when the temperature of an object having the same temperature is detected by an infrared sensor, when the object is located in a region close to the infrared sensor, the amount of infrared rays from the object greatly exceeds the amount of infrared rays from the atmosphere. While the temperature can be detected substantially correctly, when the object is located in a region far from the infrared sensor, the amount of infrared rays from the object is less than the amount of infrared rays from the atmosphere, so the temperature of the object cannot be detected substantially correctly.

  Therefore, as in the conventional cooking device, among the plurality of measurement points arranged in a fan shape, the measurement points that are equidistant from the position of the infrared sensor and in a short distance region are affected by the ambient temperature. It is possible to detect an object to be heated without receiving it. However, in the case of a measurement point in a region far from the position of the infrared sensor, there is a problem that the object to be heated cannot be detected because it is greatly affected by the ambient temperature.

  Then, the subject of this invention is providing the heating cooker which can detect the temperature of to-be-heated material correctly in all the area | regions in a heating chamber.

In order to solve the above problems, the heating cooker of the present invention is:
A body casing;
A heating chamber disposed in the main body casing;
A heater for heating an object to be heated disposed in the heating chamber;
An infrared sensor for detecting the temperature of the object to be heated;
A drive unit for rotating the infrared sensor;
A heated object state determining unit for determining the state of the heated object based on a signal from the infrared sensor;
The total temperature detection range in the heating chamber by the rotating infrared sensor is a plurality of temperature detection regions,
In each of the plurality of temperature detection regions, a reference temperature for determining the state of the heated object by the heated object state determining unit is set to be higher as the distance from the infrared sensor increases. Has been
The heated object state determination unit compares the detected temperature based on the signal from the infrared sensor with the reference temperature set in the temperature detection region corresponding to the detected temperature, and determines the state of the heated object. It is characterized by being able to judge.

  Here, the “state of the object to be heated” means “the object to be heated is a frozen food”, “the object to be heated is a refrigerated food”, “the object to be heated is a food at normal temperature”, “ This is a concept including “where the heated object is placed in the heating chamber” and “the object to be heated is a pre-cooked food (such as underarm)”.

Moreover, the heating cooker of one embodiment is
A circulation duct provided from the top surface of the heating chamber to the rear surface;
A circulation fan for circulating the gas in the heating chamber through the circulation duct and the heater;
The heater is disposed in the circulation duct;
The infrared sensor is disposed on the top surface side of the heating chamber and on the side of the circulation duct,
The direction of rotation of the infrared sensor by the drive unit is the left-right direction when viewed from the front side of the heating chamber.

Moreover, in the heating cooker of one embodiment,
The state of the heated object determined by the heated object state determination unit includes where the heated object is located in the heating chamber.

Moreover, in the heating cooker of one embodiment,
The state determination of the object to be heated by the object state determination unit is performed after a predetermined time has elapsed since the circulation of the gas in the heating chamber by the circulation fan was started.

Moreover, in the heating cooker of one embodiment,
Based on the state determination result of the heated object by the heated object state determining unit, a heating cooking control unit that selects and executes a heating cooking sequence according to the state of the heated object,
The heated object state determination unit is configured to detect a detected temperature representing the temperature of the heated object in the temperature detection region based on a signal from the infrared sensor even after the cooking by the cooking control unit is started. It has come to ask for changes over time,
When the amount of deviation from the temperature increase rate defined in the heating cooking sequence being executed in the temperature increase rate of the object to be heated exceeds a predetermined amount, the heating cooking control unit responds to the heating cooking sequence. Correction is made.

  As is clear from the above, in the cooking device of the present invention, in each of the plurality of temperature detection regions, the reference temperature for determining the state of the object to be heated is high according to the distance from the infrared sensor. The temperature is set. Therefore, even if the object to be heated is placed in the temperature detection region farthest from the infrared sensor, the detection temperature based on the signal from the infrared sensor in the temperature detection region and the temperature detection region are set. By comparing the detected temperature of the object to be heated, the detected temperature of the object to be heated is affected by the atmospheric temperature in the heating chamber and is higher than the actual temperature. Can be determined.

  That is, according to the present invention, the temperature of the object to be heated can be accurately detected in the entire region in the heating chamber.

It is a schematic front view at the time of door closing in the heating cooker of 1st Embodiment of this invention. It is a schematic front view at the time of door opening in the heating cooker shown in FIG. It is a schematic diagram for demonstrating the structure of the principal part of the said heating cooker. It is a perspective view in the state where a part of main part casing of the above-mentioned cooking-by-heating machine was removed. It is a control block diagram of the heating cooker. It is a schematic diagram for demonstrating the structure of the principal part containing the air supply unit and infrared sensor unit of the said heating cooker. It is a schematic diagram for demonstrating the temperature detection range of the infrared sensor of the said heating cooker. It is a schematic diagram for demonstrating the temperature detection range of the said infrared sensor. It is a schematic diagram for demonstrating the temperature detection range of the said infrared sensor. It is a schematic diagram for demonstrating the temperature detection range of the said infrared sensor. It is a figure which shows the temperature detection area | region on the cooking tray in planar view. It is a figure which shows the detection temperature at the time of placing the to-be-heated object of the same temperature in each of each said temperature detection area | region. It is a figure which shows an example of the reference temperature according to each said temperature detection area | region. It is a figure which shows the detection temperature of the center area | region at the time of putting refrigerated food and frozen food in the temperature detection range of the said infrared sensor. It is a top view of the cooking tray which mounts the said refrigerated food and frozen food.

  Hereinafter, the present invention will be described in detail with reference to the illustrated embodiments.

[First Embodiment]
FIG. 1 is a schematic front view when the door is closed in the heating cooker according to the first embodiment of the present invention. FIG. 2 is a schematic front view of the cooking device of FIG. 1 when the door is opened.

  As shown in FIGS. 1 and 2, the heating cooker includes a rectangular parallelepiped main body casing 1, a heating chamber 2 provided in the main body casing 1 and having an opening 2 a on the front side, and an opening of the heating chamber 2. And a door 3 for opening and closing the portion 2a.

  An exhaust duct 5 having an outlet 5a is provided on the upper side and the rear side of the main casing 1. A dew receptacle 6 is detachably attached to the lower part of the front surface of the main casing 1. The dew receptacle 6 is located below the door 3 and can receive water droplets from the rear surface of the door 3 (surface on the heating chamber 2 side) and the front plate 55 of the main casing 1. A water supply tank 26 is detachably attached to the lower part of the front surface of the main casing 1.

  The door 3 is attached to the front side of the main casing 1 so as to be rotatable about the lower side as an axis. A transparent outer glass 7 having heat resistance is provided on the front surface of the door 3 (the surface opposite to the heating chamber 2 side). The door 3 has a handle 8 positioned above the outer glass 7 and an operation panel 9 provided on the right side of the outer glass 7 when viewed from the front.

  The operation panel 9 has a color liquid crystal display unit 10 and a button group 11. The button group 11 includes a cancel key 12 that is pressed when heating is stopped halfway, and a start key 13 that is pressed when heating is started. The operation panel 9 is provided with an infrared light receiving unit 14 that receives infrared rays from a smartphone or the like.

  An object to be heated 15 is accommodated in the heating chamber 2. Further, in the heating chamber 2, metal cooking trays 91 and 92 (see FIG. 3) are detachably mounted. Upper shelf receivers 16 </ b> A and 16 </ b> B that support the cooking tray 91 are provided on the inner surfaces of the left side surface portion 2 b and the right side surface portion 2 c of the heating chamber 2 as viewed from the front surface. Moreover, lower shelf receivers 17A and 17B for supporting the cooking tray 92 are provided on the inner surfaces of the right side surface portion 2c and the left side surface portion 2b of the heating chamber 2 so as to be positioned below the upper shelf receivers 16A and 16B. .

  FIG. 3 is a schematic diagram for explaining a configuration of a main part of the heating cooker, and shows a state in which the heating chamber 2 is viewed from the left side. In FIG. 3, the same components as those in FIGS. 1 and 2 are denoted by the same reference numerals.

  The heating cooker includes a circulation duct 18, a circulation fan 19, an upper heater 20, an intermediate heater 21, a lower heater 22, a circulation damper 23, a tube pump 25, a water supply tank 26, and a steam generator 70. It has. Each of the upper heater 20, the middle heater 21, and the lower heater 22 is constituted by, for example, a sheathed heater. The tube pump 25 may be any pump as long as it can switch between the water supply operation and the water discharge operation depending on the driving direction.

  The top surface portion 2e of the heating chamber 2 has an inclined portion 2f that is inclined with respect to the horizontal direction so as to gradually lower toward the rear, and the rear surface portion 2d of the heating chamber 2 through the inclined portion 2f. It is connected with. The inclined portion 2f is provided with a plurality of suction ports 27 so as to face the circulation fan 19 (see FIG. 2). A plurality of upper air outlets 28 are provided on the top surface 2 e of the heating chamber 2. Further, a plurality of first rear outlets 29, second rear outlets 30 and third rear outlets 31 are provided on the rear surface portion 2d of the heating chamber 2 (see FIG. 2). In FIG. 3, only one of the plurality of suction ports 27 is shown. Moreover, in FIG. 3, the 1st back blower outlet 29, the 2nd back blower outlet 30, and the 3rd back blower outlet 31 are each shown by one piece.

  The circulation duct 18 communicates with the inside of the heating chamber 2 via the suction port 27, the upper outlet 28 and the first to third rear outlets 29 to 31. The circulation duct 18 is provided from the upper side to the rear side of the heating chamber 2 and extends so as to exhibit an inverted L shape. The width of the circulation duct 18 in the left-right direction is set to be narrower than the width of the heating chamber 2 in the left-right direction.

  The circulation fan 19 is a centrifugal fan and is driven by a circulation fan motor 56. When the circulation fan motor 56 drives the circulation fan 19, air or saturated steam (hereinafter referred to as “air” or the like) in the heating chamber 2 is sucked into the circulation duct 18 from the plurality of suction ports 27. The air is blown out radially outward of the circulation fan 19. More specifically, on the upper side of the circulation fan 19, air or the like flows obliquely upward from the circulation fan 19 and then flows from the rear toward the front. On the other hand, below the circulation fan 19, air or the like flows obliquely downward from the circulation fan 19 and then flows downward from above.

  The upper heater 20 is disposed in the circulation duct 18 and faces the top surface 2 e of the heating chamber 2. The upper heater 20 heats air that flows to the upper outlet 28.

  The middle heater 21 is formed in an annular shape surrounding the circulation fan 19. The middle heater 21 heats the air flowing from the circulation fan 19 toward the upper heater 20 and the air flowing from the circulation fan 19 toward the lower heater 22.

  The lower heater 22 is disposed in the circulation duct 18 and faces the rear surface portion 2d of the heating chamber 2. The lower heater 22 heats the air flowing toward the second and third rear outlets 30 and 31.

  Here, the upper heater 20, the middle heater 21, and the lower heater 22 are examples of the heater.

  The circulation damper 23 is provided in the circulation duct 18 so as to be rotatable between the middle heater 21 and the lower heater 22. The circulation damper 23 is rotated by a circulation damper motor 59 (see FIG. 5).

  Further, the steam generator 70 includes a metal steam generating container 71 having an upper opening, a lid portion 72 made of a heat resistant resin (for example, PPS (polyphenylene sulfide) resin) covering the upper opening of the steam generating container 71, and A steam generating heater 73 formed of a sheathed heater cast into the bottom 71a of the steam generating container 71. Water from the water supply tank 26 accumulates on the bottom 71 a of the steam generation container 71, and this water is heated via the steam generation container 71 by the steam generation heater 73. The saturated steam generated by heating by the steam generating heater 73 flows through the resin steam tube 35 and the metal steam pipe 36 and is supplied into the heating chamber 2 through the plurality of steam supply ports 37. (See FIG. 2). In FIG. 3, only one of the plurality of steam supply ports 37 is shown.

  The saturated steam supplied into the heating chamber 2 through the plurality of steam supply ports 37 is sucked into the circulation duct 18 from the plurality of suction ports 27 by the function of the circulation fan 19, and is connected to the upper heater 21 and the upper heater 21. Heated by the heater 20 or the lower heater 22 to become superheated steam of 100 ° C. or more, and from the upper outlet 28, the first rear outlet 29, the second rear outlet 30, and the third rear outlet 31, Is blown out. Thus, the superheated steam circulates in the heating chamber 2 and the circulation duct 18 together with the air, and cooking is performed.

  A water level sensor 75 comprising a pair of electrode rods 75a and 75b is attached to the lid portion 72. Based on whether or not the electrode rods 75a and 75b are in a conductive state, it is determined whether or not the water level on the bottom 71a of the steam generating container 71 has reached a predetermined water level.

  The tube pump 25 is ironed by a roller (not shown) that rotates an elastically deformable water supply / drainage tube 40 made of silicon rubber or the like, and the water in the water supply tank 26 is caused to flow to the steam generator 70 depending on the driving direction of the roller. Or the water in the steam generator 70 is caused to flow into the water supply tank 26.

  The water supply tank 26 has a water supply tank main body 41 and a communication pipe 42. One end of the communication pipe 42 is located in the water supply tank body 41, while the other end of the communication pipe 42 is located outside the water supply tank 26. When the water supply tank 26 is accommodated in the tank cover 43, the other end of the communication pipe 42 is connected to the water supply / drainage tube 40 via the tank joint 44. That is, the inside of the water supply tank main body 41 communicates with the inside of the steam generator 70 via the communication pipe 42 and the like.

  FIG. 4 is a perspective view of the main heating cooker with the top plate 1a and the back plate (not shown) covering the top and both sides of the main casing 1 (see FIG. 1) removed, as viewed from the rear and diagonally upward. Indicates. 4, the same reference numerals are assigned to the same components as those in FIGS. 1 to 3.

  As shown in FIG. 4, an air supply unit 100 is provided on the rear side of the heating chamber 2 and on the left side (right side in FIG. 4). The air supply unit 100 includes an air supply fan 54 arranged on the lower side, an air supply passage 101 extending upward from the air supply fan 54, and a branch from the upper side of the air supply passage 101, And a first cooling passage 102 extending toward the circulation fan motor 56 located in the center of the upper rear side of the chamber 2. That is, the air supply unit 100 extends upward from the air supply fan 54 so as to exhibit an inverted L shape.

  An exhaust unit 200 is provided on the rear side of the heating chamber 2 and on the right side (left side in FIG. 4). The exhaust unit 200 includes a housing 210 including an exhaust unit cover 220 and an exhaust fan 47 disposed on the lower side of the housing 210. An exhaust damper motor 60 is disposed on the upper right side (left side in FIG. 4) of the exhaust unit 200. This exhaust damper motor 60 opens and closes an exhaust damper (not shown) provided in the upper part of the exhaust unit 200.

  Further, the infrared sensor unit 300 is disposed in a recess 310 provided in the top surface portion 2e of the heating chamber 2.

  A partition plate 312 is erected in the front-rear direction on the top surface 2 e of the heating chamber 2 and on the side of the infrared sensor unit 300. Due to the partition plate 312, the cooling air flowing from the second cooling passage 103 (see FIG. 6) provided in the vicinity of the air supply damper 51 (see FIG. 6) to the flow path in which the infrared sensor unit 300 is disposed is converted into the main body casing 1. It is blocked so that it does not flow out to the left side of the inside.

  The cooking device includes a control device 80 including a microcomputer and an input / output circuit. FIG. 5 shows a control block diagram of the heating cooker by the control device 80.

  The control device 80 includes an upper heater 20, an intermediate heater 21, a lower heater 22, a steam generating heater 73, a circulation fan motor 56, an exhaust fan motor 57, an air supply fan motor 58, a circulation damper motor 59, Exhaust damper motor 60, supply damper motor 61, cooling damper motor 62, operation panel 9, humidity sensor 53, internal temperature sensor 76, water level sensor 75, tube pump 25, magnetron 4, infrared sensor 303, infrared sensor A motor 304 or the like is connected. The infrared sensor motor 304 is an example of the drive unit.

  Then, the control device 80 is based on signals from the operation panel 9, humidity sensor 53, internal temperature sensor 76, water level sensor 75, infrared sensor 303, etc., the upper heater 20, the middle heater 21, the lower heater 22, steam. Heating heater 73, circulation fan motor 56, exhaust fan motor 57, supply fan motor 58, circulation damper motor 59, exhaust damper motor 60, supply damper motor 61, cooling damper motor 62, tube The pump 25, the magnetron 4, the infrared sensor motor 304, and the like are controlled to warm, steam, boil, cook, etc. the object to be heated 15.

  FIG. 6 is a schematic diagram for explaining a configuration including the air supply unit 100 and the infrared sensor unit 300 of the cooking device. 6 also shows the heating chamber 2 as viewed from the left side as in FIG. In FIG. 6, the same components as those in FIG. 3 are denoted by the same reference numerals.

  As shown in FIG. 6, the inclined portion 2f of the heating chamber 2 is provided with a plurality of air supply ports 50 that are opened and closed by an air supply damper 51 (see FIG. 2). The plurality of air supply ports 50 and the air supply fan 54 are connected via the air supply passage 101. A cooling damper 52 is provided in the first cooling passage 102 branched from the vicinity of the air supply port 50 of the air supply passage 101. The air supply fan 54 is formed of, for example, a sirocco fan.

  An infrared sensor unit 300 is disposed in a recess 310 provided in the top surface portion 2e of the heating chamber 2.

  The air supply fan 54 also serves as a cooling fan for cooling the circulation fan motor 56 (see FIG. 3) and the infrared sensor unit 300.

  A schematic diagram showing the configuration of the infrared sensor unit 300 is shown in the lower circle in FIG. 6. As shown in FIG. 6, the infrared sensor unit 300 includes a cylindrical housing 301, a sensor holding portion 302, an infrared sensor 303, and an infrared sensor motor 304. The cylindrical housing 301 is attached to a recess 310 provided on the top surface 2e of the heating chamber 2 so that the axial direction is the front-rear direction and the horizontal direction. Further, the sensor holding portion 302 is supported in the cylindrical housing 301 so as to be rotatable around the central axis. The infrared sensor 303 is held by the sensor holding unit 302. The infrared sensor motor 304 is attached to one end on the front side of the cylindrical housing 301 and drives the sensor holding unit 302. Here, in the first embodiment, the infrared sensor 303 uses an area sensor that detects the temperature in 64 regions of 8 × 8. However, the infrared sensor is not limited to this, and may be a line sensor in which sensor portions are arranged in a straight line.

  A heat insulating material may be provided below the infrared sensor unit 300. In that case, the temperature of the infrared sensor unit 300 can be lowered by 10 ° C. to 15 ° C. compared to the case where there is no heat insulating material.

  In this infrared sensor unit 300, the detection surface of the infrared sensor 303 is directed toward the inside of the heating chamber 2 by rotating the cylindrical sensor holding portion 302 by the infrared sensor motor 304 and the detection surface of the infrared sensor 303. An axis perpendicular to the axis is rotated within a predetermined angle range (for example, 20 degrees) along the vertical plane in the left-right direction of the main casing 1 as seen from the front (see FIG. 7).

  In FIG. 6, air from the air supply fan 54 is supplied into the heating chamber 2 through the plurality of air supply ports 50 in a state where the air supply damper 51 is opened. In that case, the first cooling passage 102 is closed by the cooling damper 52. Further, excess air or the like in the heating chamber 2 naturally flows out from the natural exhaust port 45 to the fourth air passage 204.

  On the other hand, when the air supply damper 51 is closed and the plurality of air supply ports 50 are closed and the first cooling passage 102 is opened by the cooling damper 52, a part of the air from the air supply fan 54 is supplied to the air supply passage 101. And the circulation fan motor 56 (see FIGS. 4 and 5) via the first cooling passage 102. Further, by closing the air supply damper 51, the second cooling passage 103 provided in the vicinity of the air supply damper 51 opens, and the infrared sensor unit 300 in which the remaining air from the air supply fan 54 is disposed on the top surface side. To be supplied.

  Moreover, FIGS. 7-10 shows the schematic diagram for demonstrating the temperature detection range of the infrared sensor 303 of the said heating cooker. 7 to 10, the same components as those in FIGS. 1 and 2 are denoted by the same reference numerals.

  7 and 8 show the temperature measured by the infrared sensor 303 (see FIG. 6) of the infrared sensor unit 300 when detecting the temperature of the object to be heated placed on the net shelves 93 and 94 on the cooking tray 91 attached to the upper stage. Indicates the detection range. As shown in FIG. 7, the top surface 2 e of the heating chamber 2 is provided with a convex portion 320 protruding into the heating chamber 2. This convex part 320 is formed by forming the concave part 310 shown in FIG. And the temperature of the to-be-heated object in the heating chamber 2 is detected by the infrared sensor 303 through the window (not shown) provided in the convex part 320. FIG.

  Here, the temperature detection range shown in FIG. 7 is a left region on the cooking tray 91 in a front view, and the temperature detection range shown in FIG. 8 is a right region on the cooking tray 91 in a front view. The cylindrical sensor holder 302 (see FIG. 6) having the infrared sensor 303 is rotated by the infrared sensor motor 304 (see FIG. 6), and the detection surface of the infrared sensor 303 is shaken in the left-right direction. In the first embodiment, the temperature detection range of the infrared sensor 303 includes three regions: a left region shown in FIG. 7, a right region shown in FIG. 8, and a central region between the left region and the right region. However, it may be divided into four or more regions.

  9 and 10 show the temperature detection range by the infrared sensor 303 (see FIG. 6) of the infrared sensor unit 300 when detecting the temperature of the object to be heated on the bottom surface of the heating chamber 2. FIG. The temperature detection range shown in FIG. 9 is the left region on the bottom surface of the heating chamber 2 in front view, and the temperature detection range shown in FIG. 10 is the right region on the bottom surface of the heating chamber 2 in front view. In the first embodiment, as in FIGS. 7 and 8, the temperature detection range of the infrared sensor 303 is two regions where the left region shown in FIG. 9 and the right region shown in FIG. 10 partially overlap. However, it may be divided into a plurality of three or more regions.

  Incidentally, as described above, the amount of infrared rays received by the infrared sensor 303 decreases in inverse proportion to the square of the distance from the heated object 15 in the measurement region. Therefore, as shown in FIGS. 7 and 8, the left side area shown in FIG. 7 when detecting the temperature of the heated object 15 placed on the net shelves 93 and 94 on the cooking tray 91 attached to the upper stage, and FIG. In the right region shown in FIG. 8 and the central region, the temperature of the object to be heated 15 can be detected without being affected by the ambient temperature in the left region, which is a region close to the infrared sensor 303. It is. However, in the right region, which is a long-distance region, the temperature of the object to be heated 15 cannot be detected because it is greatly affected by the ambient temperature.

  FIG. 11 shows a temperature detection region on the cooking tray 91 in plan view. 11A shows the left region 331, FIG. 11B shows the central region 332, and FIG. 11C shows the right region 333. Moreover, the upper stage in FIGS. 11 (a) to 11 (c) shows the temperature detection region, and the lower stage in FIGS. 11 (a) to 11 (c) shows the load position, that is, the position of the object 15 to be heated. Here, the left region 331, the center region 332, and the right region 333 are examples of the temperature detection region.

  As shown in FIG. 11, when the position of the object to be heated 15 coincides with the temperature detection region, the object to be heated is obtained by relative comparison of the detection temperatures (from each pixel) in each divided region in the temperature detection region. The presence or absence of 15 can be detected. However, in the case of the central region 332 in FIG. 11B and the right region 333 in FIG. 11C, the absolute temperature of the object to be heated 15 cannot be detected for the reason described above.

  In the case of the left region 331 in FIG. 11A, the absolute temperature of the object to be heated 15 can be detected because the region is a short distance from the infrared sensor 303. In this heating cooker, the control device 80 selects and executes a cooking sequence for the article to be heated 15 based on a detection signal from the infrared sensor 303. Specifically, since the initial temperature is different between cooking frozen food and cooking refrigerated food, the cooking time, cooking temperature conditions, and the like are different, and it is necessary to select a cooking sequence according to the difference. The control device 80 is an example of the heating cooking control unit.

  Therefore, in the cooking on the cooking tray 91 in the upper stage, in order to automatically cook the frozen food and the refrigerated food, the infrared sensor 303 can detect the frozen food so that the infrared sensor 303 can detect the frozen food. It is necessary to instruct by the instruction manual or voice guidance so that the frozen food is placed in the immediate vicinity of the sensor 303, that is, the left side region 331.

  However, in that case, a burden is imposed on the user. In addition, if the user accidentally puts frozen food in the center area 332 or the right area 333, it is considered that the food is erroneously determined as refrigerated food and cooking is performed in the cooking sequence for refrigerated food, and the ingredients are wasted. Become.

  Therefore, in the first embodiment, there is no need for instruction by an instruction manual or voice guidance, and the temperature of the object to be heated is accurately detected in the entire region in the heating chamber 2.

  FIG. 12 shows the temperature detected by the infrared sensor 303 when the heated object 15 having the same temperature is placed in each of the left region 331, the central region 332, and the right region 333 on the upper cooking tray 91. However, FIG. 12A shows the left region 331, FIG. 12B shows the central region 332, and FIG. 12C shows the right region 333. Moreover, the upper stage A in FIG. 12 (a)-FIG.12 (c) is a case where the to-be-heated material 15 is -9 degreeC frozen food, and the lower stage B is the case where the to-be-heated object 15 is 8 degreeC refrigerated food. It is.

  In FIG. 12, the trapezoidal temperature detection region shown in the upper part of FIG. 11 is represented by a rectangle, and this rectangular temperature detection region is divided into 64 regions of 8 × 8. In each divided area, the detected temperature at 64 pixels (sensor unit) of 8 × 8 in the infrared sensor 303 is described. In addition, the lowest temperature in the temperature detection region is described on the lower side of each temperature detection region.

  As can be seen from FIG. 12, the lowest temperature in the left region, the central region, and the right region, although the heated object 15 having the same temperature is placed in each of the left region, the central region, and the right region. However, the region farther from the infrared sensor 303 shows a higher temperature due to the influence of the ambient temperature in the heating chamber 2.

  More specifically, in the case of the frozen food of −9 ° C. shown in the upper stage A, the minimum temperature is “−6.5 ° C.” in the left region close to the infrared sensor 303, and the object to be heated 15 A temperature close to is detected. On the other hand, in the central region, the minimum temperature is “2.3 ° C.”, which is understood to be affected by the ambient temperature in the heating chamber 2. Further, in the right region, the minimum temperature is “9.8 ° C.”, and it is further influenced by the ambient temperature in the heating chamber 2.

  Further, in the case of the refrigerated food at 8 ° C. shown in the lower stage B, the minimum temperature in the left region is “10 ° C.”, and a temperature relatively close to the temperature of the object to be heated 15 is detected. In contrast, the minimum temperature in the central region is “17.5 ° C.” and the minimum temperature in the right region is “22.8 ° C.”, both of which are affected by the ambient temperature in the heating chamber 2. Yes.

  Here, “being influenced by the ambient temperature in the heating chamber 2” means that the infrared rays from the object to be heated 15 are small, so that they are not detected by being buried in a large amount of infrared rays from the atmosphere. means.

  In the case of FIG. 12, in the case of the right region in the frozen food, the minimum temperature is “9.8 ° C.”. In the case of the left region in the refrigerated food, the minimum temperature is “10 ° C.”. Therefore, the frozen food and the refrigerated food have substantially the same temperature, and the same threshold value (for example, 0 ° C. in the case of FIG. 12) is uniformly applied to the temperature detected by the infrared sensor 303. When the determination of frozen food and refrigerated food is performed, there is a possibility that the frozen food is erroneously determined as refrigerated food.

  Therefore, in the first embodiment, threshold values for determining the frozen food and the refrigerated food are set for each temperature detection region of the left region, the central region, and the right region.

  For example, in the case of FIG. 12, in the left region shown in FIG. 12 (a), in the case of the frozen food in the upper stage A, the minimum temperature is −6.5 ° C., and the surrounding area is less than 4 ° C. There are multiple areas. On the other hand, in the case of the refrigerated food in the lower stage B, the minimum temperature is 10 ° C. Therefore, a temperature of 0 ° C. to 4 ° C. is set as the threshold value. In the central region shown in FIG. 12 (b), in the case of the frozen food in the upper stage A, the minimum temperature is 2.3 ° C., and there are a plurality of divided regions of less than 12 ° C. around it. In contrast, in the case of the refrigerated food product in the lower stage B, the minimum temperature is 17.5 ° C. Therefore, a temperature of 8 ° C. to 12 ° C. is set as the threshold value. Further, in the right region shown in FIG. 12 (c), in the case of the frozen food in the upper stage A, the minimum temperature is 9.8 ° C., and there are a plurality of divided regions of less than 18 ° C. around it. On the other hand, in the case of the refrigerated food in the lower stage B, the minimum temperature is 22 ° C. Therefore, a temperature of 14 ° C. to 18 ° C. is set as the threshold value.

  FIG. 13 shows an example of the refrigeration / refrigeration determination reference temperature (hereinafter simply referred to as a reference temperature) as the threshold for each temperature detection region set as described above. The reference temperature in the left region is “2 ° C.”. Therefore, as shown in FIG. 12, it is possible to correctly determine that the upper-stage A heated object 15 whose minimum temperature (−6.5 ° C.) for each divided region is lower than the reference temperature is “frozen food”. . Furthermore, it becomes possible to correctly determine that the heated object 15 in the lower stage B whose minimum temperature (10 ° C.) for each divided region is equal to or higher than the reference temperature is “refrigerated food”.

  The reference temperature in the central region is “10 ° C.”. Therefore, as shown in FIG. 12, it is possible to correctly determine that the heated object 15 in the upper stage A in which the lowest temperature (2.3 ° C.) in each divided region is lower than the reference temperature is “frozen food”. . Furthermore, the lower-layer B heated object 15 whose lowest temperature (17.5 ° C.) for each divided region is equal to or higher than the reference temperature can be correctly determined as “refrigerated food”.

  The reference temperature in the right region is “16 ° C.”. Therefore, as shown in FIG. 12, it is possible to correctly determine that the heated object 15 in the upper stage A whose lowest temperature (9.8 ° C.) for each divided region is lower than the reference temperature is “frozen food”. Furthermore, it becomes possible to correctly determine that the lower-stage B heated object 15 whose lowest temperature (22.3 ° C.) for each divided region is equal to or higher than the reference temperature is “refrigerated food”.

  FIG. 12 shows the detected temperature when the object to be heated 15 is placed in each of the left area 331, the central area 332, and the right area 333. However, in actual detection, the temperature is included in all the temperature detection areas. The heated object 15 does not necessarily exist. The minimum temperature in the temperature detection region where the object to be heated 15 does not exist is high, and the difference from the maximum temperature or the average temperature is low. Therefore, by determining whether the difference between the lowest temperature and the highest temperature or the difference between the lowest temperature and the average temperature is lower than the predetermined temperature difference for each temperature detection region, The presence or absence can be determined. Therefore, as described above, the state of the object to be heated 15 is determined, that is, whether it is “frozen food” or “refrigerated food”, for the temperature detection region where it is determined that the object to be heated 15 exists. is there.

  As shown in FIG. 5, the control device 80 includes a reference temperature storage unit 341 that stores the reference temperature for each preset temperature detection region. The microcomputer of the control device 80 can function as the heated object state determination unit 342.

  And the said control apparatus 80 detects the detection temperature for every division area for every temperature detection area based on the signal from the infrared sensor 303 etc. by the to-be-heated object state determination part 342. FIG. And the minimum temperature is calculated | required for every temperature detection area | region from the detection temperature for every division area, and the temperature detection area | region where the to-be-heated material 15 exists is determined based on the calculated | required minimum temperature. The minimum temperature is compared with the reference temperature stored in the reference temperature storage unit 341 for the temperature detection region in which it is determined that the object to be heated 15 exists. And based on a comparison result, the state of the to-be-heated material 15, ie, whether it is frozen food or refrigerated food, etc. are determined.

  Thereafter, the control device 80 selects and executes a cooking sequence according to the determined state of the article 15 to be heated. Therefore, according to the first embodiment, when the frozen food and the refrigerated food are randomly replaced as the object to be heated 15 and the cooking is performed, the heating cooking can be automatically performed.

  As described above, in the first embodiment, the infrared sensor 303 is directed to the left side when viewed from the front surface of the top surface portion 2e of the heating chamber 2, the detection surface is directed into the heating chamber 2, and the detection surface is perpendicular to the detection surface. These shafts are arranged so as to be rotatable along a vertical plane in the left-right direction when viewed from the front surface. Then, as described above, the temperature detection range in the heating chamber 2 when the infrared sensor 303 is rotated includes the left side region 331 in FIG. 11A, the central region 332 in FIG. 11B, and FIG. (c) The right side region 333 is divided into a plurality of temperature detection regions continuous in one direction.

  Since the amount of infrared rays detected by the infrared sensor 303 in the right region 333 that is far from the infrared sensor 303 is detected by the infrared sensor 303, the infrared rays are buried in a large amount of infrared rays from the atmosphere. The temperature cannot be detected correctly.

  Therefore, a reference value (the threshold value) for determining whether the food is the frozen food or the refrigerated food is set for each temperature detection region of the left region 331, the central region 332, and the right region 333. In that case, since the detected temperature in the temperature detection region that is far from the infrared sensor 303 is higher than the original temperature of the object 15 to be heated, the reference value is increased according to the distance from the infrared sensor 303. Set as follows.

  Thus, the preset reference temperature for each temperature detection region is stored in the reference temperature storage unit 341 of the control device 80. And the control apparatus 80 calculates | requires the minimum temperature for every each temperature detection area | region based on the signal from the infrared sensor 303 by the to-be-heated object state determination part 342, and is with the said reference temperature stored in the reference temperature storage part 341. Based on the comparison result, the state of the object to be heated 15, that is, whether it is frozen food or refrigerated food is determined. Thereafter, the control device 80 selects and executes a cooking sequence corresponding to the determined state of the article 15 to be heated.

  Accordingly, in the case where the frozen food and the refrigerated food are variously replaced as the object to be heated 15 for cooking by heating, the heating cooking can be automatically performed.

  Further, even after the start of the heating cooking by the selected heating cooking sequence, the heated object state determination unit 342 performs the heating in the temperature detection region where the heated object 15 exists based on the signal from the infrared sensor 303. A change with time of the minimum temperature representing the temperature of the heated object 15 is obtained. In this way, the temperature change of the article 15 to be heated is monitored. And when the deviation | shift amount from the temperature increase rate prescribed | regulated by the said selected heating cooking sequence in the temperature rising rate of the to-be-heated object 15 exceeds predetermined amount by the control apparatus 80, with respect to the said heating cooking sequence It is also possible to perform correction.

  In the first embodiment, since the infrared sensor 303 having 64 pixels (sensor units) of 8 × 8 is used, the temperature detection area in the heating chamber 2 is the center of the left area 331 and the center. Three regions of the region 332 and the right region 333 are sufficient. However, the area of the detection area of the infrared sensor 303 may be changed to provide four or more or two temperature detection regions. In short, the number of the temperature detection regions may be set by the viewing angle of the infrared sensor 303. Further, the number of pixels may be increased without changing the area of the detection area of the infrared sensor 303. By doing so, temperature detection with higher accuracy becomes possible. In that case, as one of the states of the object to be heated 15, “where the object 15 is to be heated in the heating chamber 2” or “whether it is a pre-cooked food such as a lower arm” It becomes possible to add.

  In the first embodiment, the circulation fan 19 that sucks in air or the like in the heating chamber 2 is a centrifugal fan and is driven by a circulation fan motor 56. Therefore, the balance of the heating temperature in the heating chamber 2 is biased to the left or right depending on the driving direction of the circulation fan motor 56. Therefore, the object to be heated 15 in the heating chamber 2 is efficiently cooked by setting the driving direction of the circulation fan motor 56 according to the determined position of the object to be heated 15 in the heating chamber 2. be able to.

  In addition, when performing microwave heating, there is a heating method in which a microwave absorber (not shown) is provided below the cooking trays 91 and 92 in the heating chamber 2 so that the directivity of the microwave can be changed. In that case, only the position of the object to be heated 15 can be heated according to the determined position of the object to be heated 15 in the heating chamber 2.

  Thus, by heating only the position of the object to be heated 15 in the heating chamber 2, rapid cooking and reduction of electric power can be achieved.

  Here, the position of the object to be heated 15 in the heating chamber 2 is detected slightly between the cooking trays 91 and 92 even if the object to be heated 15 is not a frozen food or a refrigerated food but a normal temperature food. Since there is a temperature difference, the position of the object to be heated 15 can be detected.

[Second Embodiment]
In the first embodiment, the temperature of the object to be heated 15 in the heating chamber 2 is normally detected before the heating output is started, that is, before the circulation fan 19 is driven. However, it may be performed 10 seconds after the start of heating output, or 1 to 2 minutes later. So, in the heating cooker of 2nd Embodiment of this invention, it carries out 10 seconds after a heating output start, or 1 minute-2 minutes after. In the second embodiment, the temperature of the cooking trays 91 and 92 rises, but the temperature of the heated object 15 hardly rises. Therefore, it is possible to easily detect even an object to be heated 15 at room temperature.

  In addition, about 30 seconds after the start of heating output, the temperature of the cooking trays 91 and 92 rises. On the other hand, the temperature of the object to be heated 15 does not rise easily. Therefore, after about 30 seconds or more after the heating output is started, no temperature difference equal to or higher than a preset temperature is generated in any of the left region 331, the central region 332, and the right region 333. Therefore, the control device 80 can determine that the object to be heated 15 does not exist in the heating chamber 2, and can display a warning text or generate a warning sound on the color liquid crystal display unit 10. Become.

[Third Embodiment]
In the said 1st Embodiment, although the said infrared sensor 303 is arrange | positioned on the left side seeing from the said front surface in the top | upper surface part 2e of the heating chamber 2, it is not limited to the said left side. So, in the cooking-by-heating machine of 3rd Embodiment of this invention, seeing from the said front surface in the top | upper surface part 2e of the heating chamber 2, it has arrange | positioned on the right side, near side, and the heel side. In any case, a plurality of temperature detection regions are provided in the rotation direction of the infrared sensor 303 in the heating chamber 2, and a reference value for determining the state of the heated object 15 is set for each temperature detection region. Set to be higher from the side closer to the side toward the far side.

[Fourth Embodiment]
In the first embodiment, the state of the object to be heated 15 is determined based on the minimum temperature obtained for each temperature detection region based on the signal from the infrared sensor 303. However, the present invention is not limited to the “minimum temperature”, and any temperature can be used as long as it represents the temperature of the article 15 to be heated. Therefore, in the heating cooker according to the fourth embodiment of the present invention, for example, the determination is made based on the average value of a predetermined number of temperatures from the lower one of the detected temperatures of each divided region (each pixel) in the temperature detection region.

[Fifth Embodiment]
In the first embodiment, it is determined whether the heated object 15 placed on the upper cooking tray 91 is a frozen food or a refrigerated food. However, the heating according to the fifth embodiment of the present invention is described. The cooker determines whether the heated object 15 placed on the lower cooking tray 92 is a frozen food or a refrigerated food. That is, whether the heated object 15 is frozen food or refrigerated food, whether the heated object 15 is placed on the upper cooking tray 91 or the lower cooking tray 92. The determination can be made based on a signal from the infrared sensor 303.

[Sixth Embodiment]
In the first embodiment, one reference value for determining the state of the object to be heated 15 is set in each of the left region 331, the central region 332, and the right region 333. However, the left region 331, the central region A plurality of reference values for determining the state of the object to be heated 15 may be set in at least one of the 332 and the right region 333.

  For example, as shown in FIG. 14, two reference values for determining the state of the object to be heated 15 are set in the central region 332.

  More specifically, as shown in FIG. 14, in the 40 divided regions of 8 × 5 in the left side of the dotted line (the side relatively close to the infrared sensor 303), the state for the state of the object to be heated 15 is determined. Use 8 ° C as the reference temperature. Thereby, if the minimum temperature of 40 division areas is less than 8 degreeC, it will determine with the frozen food in the 40 division areas. On the other hand, if the minimum temperature of the 40 divided areas is 8 ° C. or higher, it is determined that there are refrigerated foods in the 40 divided areas.

  In the 24 divided regions of 8 × 3 in the right side of the dotted line (the side relatively far from the infrared sensor 303), 12 ° C. is used as the reference temperature for determining the state of the object 15 to be heated. Thereby, if the minimum temperature of 24 division areas is less than 12 degreeC, it will determine with the frozen food in the 24 division areas. On the other hand, if the minimum temperature of the 24 divided areas is 12 ° C. or higher, it is determined that there are refrigerated foods in the 24 divided areas.

  Further, as shown in FIG. 15, the numerical value in each rectangle in FIG. 14 is detected by the infrared sensor 303 in a state where the broccoli of the refrigerated food and the salmon fillet of the frozen food are placed on the net shelves 93 and 94. Temperature.

  In this way, by setting two reference values for determining the state of the article to be heated 15 in the central region 332, the presence of refrigerated food and frozen food in the central region 332 can be reliably detected.

  If the reference temperature for determining the state of the object to be heated 15 is 8 ° C. or 10 ° C. in 24 divided regions of 8 × 3 in the right side of the dotted line in the figure, the 24 divided regions are used. It is determined that refrigerated food exists in the area.

  Therefore, by setting a plurality of reference values for determining the state of the article 15 to be heated in at least one of the left region 331, the central region 332, and the right region 333, the left region 331, the central region 332, and the right region Even if there are objects to be heated 15 having different states in each of the areas 333, the state of the object to be heated 15 can be accurately determined.

  Although specific embodiments of the present invention have been described, the present invention is not limited to the first to sixth embodiments, and can be implemented with various modifications within the scope of the present invention. For example, what combined suitably the content described in the said 1st-6th embodiment is good also as one Embodiment of this invention.

In summary, the cooking device of the present invention is
A body casing 1;
A heating chamber 2 disposed in the main casing 1;
Heaters 20, 21, 22 for heating the article 15 to be heated disposed in the heating chamber 2;
An infrared sensor 303 for detecting the temperature of the object to be heated 15 in the heating chamber 2;
A drive unit 304 for rotating the infrared sensor 303;
A heated object state determination unit 342 for determining the state of the heated object 15 based on a signal from the infrared sensor 303;
The total temperature detection range in the heating chamber 2 by the rotating infrared sensor 303 is composed of a plurality of temperature detection regions 331, 332, 333,
In each of the plurality of temperature detection regions 331, 332, 333, the reference temperature for determining the state of the heated object 15 by the heated object state determining unit 342 corresponds to an increase in the distance from the infrared sensor 303. Is set to a high temperature,
The heated object state determination unit 342 compares the detected temperature based on the signal from the infrared sensor 303 with the reference temperature set in the temperature detection regions 331, 332, and 333 corresponding to the detected temperature. The condition of the object to be heated 15 is determined.

  According to the above configuration, the reference temperature for determining the state of the heated object 15 by the heated object state determining unit 342 is supplied from the infrared sensor 303 to each of the plurality of temperature detection regions 331, 332, 333. The temperature is set to increase as the distance increases. Therefore, even if the object to be heated 15 is placed in the temperature detection region farthest from the infrared sensor 303, the detected temperature based on the signal from the infrared sensor 303 and the temperature set in the temperature detection region are set. By comparing with the reference temperature, even if the detected temperature of the object to be heated 15 is affected by the ambient temperature in the heating chamber 2 and is higher than the actual temperature, the state of the object to be heated 15 is changed. It can be judged correctly.

Moreover, the heating cooker of one embodiment is
A circulation duct 18 provided from the top surface portion 2e of the heating chamber 2 to the rear surface portion 2d;
A circulation fan 19 for circulating the gas in the heating chamber 2 through the circulation duct 18 and the heaters 20, 21 and 22,
The heaters 20, 21 and 22 are disposed in the circulation duct 18,
The infrared sensor 303 is disposed on the top surface 2e side of the heating chamber 2 and on the side of the circulation duct 18,
The rotation direction of the infrared sensor 303 by the drive unit 304 is the left-right direction when viewed from the front side of the heating chamber 2.

  According to this embodiment, the infrared sensor 303 is disposed on the top surface 2 e side of the heating chamber 2 and on the side of the circulation duct 18. In other words, the heating chamber 2 is disposed on the left or right side when viewed from the front side. Therefore, the infrared sensor 303 can be swung in the left-right direction as viewed from the front side of the heating chamber 2, that is, in the longitudinal direction in the plan view of the heating chamber 2. In addition, the temperature detection range in the heating chamber 2 can be set wide.

Moreover, in the heating cooker of one embodiment,
The state of the object to be heated 15 determined by the object to be heated state determination unit 342 includes where the object to be heated 15 is located in the heating chamber 2.

  According to this embodiment, the position of the heated object 15 in the heating chamber 2 is determined by the heated object state determination unit 342. Accordingly, the position of the object to be heated 15 in the heating chamber 2 is controlled, for example, by controlling the heaters 20, 21, 22 and the circulation fan 19 according to the determined position of the object to be heated 15. It will only be possible to heat. In this way, quick cooking and reduction of electric power can be achieved.

Moreover, in the heating cooker of one embodiment,
The state determination of the object to be heated 15 by the object to be heated state determination unit 342 is executed after a predetermined time has elapsed since the circulation of the gas in the heating chamber 2 by the circulation fan 19 was started.

  10 seconds to 2 minutes after the start of driving of the circulation fan 19, the temperature of the cooking tray on which the object to be heated 15 is placed rises, but the temperature of the object to be heated 15 hardly rises.

  According to this embodiment, after the predetermined time has elapsed after the circulation of the gas in the heating chamber 2 by the circulation fan 19 is started, the state determination of the object to be heated 15 is performed. Therefore, if the predetermined time is set to a length of time in which the temperature of the cooked tray 15 rises but the temperature of the heated object 15 hardly rises, the heated object 15 in the heating chamber 2 can be heated even if the heated object 15 is at room temperature. The presence / absence of the object to be heated 15 can be easily determined.

  Further, in any of the temperature detection regions 331, 332, 333, for example, when the temperature difference between the maximum temperature or the average temperature and the minimum temperature does not exceed a preset temperature, the heated object state determination unit 342 can determine that the heated object 15 does not exist in the heating chamber 2. Therefore, when it is determined that the object to be heated 15 does not exist, a warning text can be displayed or a warning sound can be generated.

Moreover, in the heating cooker of one embodiment,
Based on the state determination result of the heated object 15 by the heated object state determining unit 342, a heating cooking control unit 80 that selects and executes a cooking sequence according to the state of the heated object 15 is provided.
The heated object state determination unit 342 determines the temperature of the heated object 15 in the temperature detection region based on a signal from the infrared sensor 303 even after the cooking by the cooking control unit 80 is started. The change with time of the detected temperature is calculated.
When the amount of deviation from the temperature increase rate defined by the heating cooking sequence being executed in the temperature increase rate of the article to be heated 15 exceeds a predetermined amount, the heat cooking control unit 80 Is to be corrected.

  According to this embodiment, when the temperature increase rate of the object to be heated 15 after the start of cooking is deviated beyond a predetermined amount from the temperature increase rate defined in the heating cooking sequence being executed. In addition, correction is performed on the cooking sequence. Therefore, even when the rate of temperature increase of the object to be heated 15 deviates from the specified temperature increase rate for some reason, cooking can be performed in a finished state that is substantially close to the target finish. As a result, it is possible to eliminate waste of ingredients and great loss of cooking time.

DESCRIPTION OF SYMBOLS 1 ... Main body casing 2 ... Heating chamber 2a ... Opening part 2b ... Left side part 2c ... Right side part 2d ... Rear side part 2e ... Top surface part 2f ... Inclined part 3 ... Door 4 ... Magnetron 5 ... Exhaust duct 9 ... Operation panel 10 ... Color liquid crystal Display unit 11 ... Button group 15 ... Heated object 18 ... Circulating duct 19 ... Circulating fan 20 ... Upper heater 21 ... Middle heater 22 ... Lower heater 23 ... Circulating damper 25 ... Tube pump 26 ... Water supply tank 27 ... Suction port 28 ... Upper Outlet 29 ... First rear outlet 30 ... Second rear outlet 31 ... Third rear outlet 35 ... Steam tube 36 ... Steam pipe 37 ... Steam supply port 40 ... Water supply / drainage tube 41 ... Water supply tank body 42 ... Communication pipe 45 ... natural exhaust port 46 ... first exhaust path 47 ... exhaust fan 48 ... forced exhaust port 50 ... air supply port 51 ... air supply damper 52 ... cooling damper 54 ... air supply fan 56 ... circulation fan Motor 70 ... Steam generating device 71 ... Steam generating container 73 ... Steam generating heater 80 ... Control device 91, 92 ... Cooking tray 93, 94 ... Net shelf 100 ... Air supply unit 101 ... Air supply passage 102 ... First cooling passage DESCRIPTION OF SYMBOLS 103 ... 2nd cooling passage 300 ... Infrared sensor unit 301 ... Cylindrical housing 302 ... Sensor holding part 303 ... Infrared sensor 304 ... Infrared sensor motor 310 ... Concave part 320 ... Convex part 331 ... Left area | region 332 ... Central area | region 333 ... Right area | region 341... Reference temperature storage unit 342.

Claims (5)

A body casing;
A heating chamber disposed in the main body casing;
A heater for heating an object to be heated disposed in the heating chamber;
An infrared sensor for detecting the temperature of the object to be heated;
A drive unit for rotating the infrared sensor;
A heated object state determining unit for determining the state of the heated object based on a signal from the infrared sensor;
The total temperature detection range in the heating chamber by the rotating infrared sensor is a plurality of temperature detection regions,
In each of the plurality of temperature detection regions, a reference temperature for determining the state of the heated object by the heated object state determining unit is set to be higher as the distance from the infrared sensor increases. Has been
The heated object state determination unit compares the detected temperature based on the signal from the infrared sensor with the reference temperature set in the temperature detection region corresponding to the detected temperature, and determines the state of the heated object. A heating cooker characterized in that the determination is made. The heating cooker according to claim 1, wherein
A circulation duct provided from the top surface of the heating chamber to the rear surface;
A circulation fan for circulating the gas in the heating chamber through the circulation duct and the heater;
The heater is disposed in the circulation duct;
The infrared sensor is disposed on the top surface side of the heating chamber and on the side of the circulation duct,
The heating cooker characterized in that the rotation direction of the infrared sensor by the driving unit is a left-right direction when viewed from the front side of the heating chamber. In the heating cooker according to claim 1 or 2,
The state of the heated object determined by the heated object state determination unit includes where the heated object is located in the heating chamber. . In the heating cooker according to any one of claims 1 to 3,
The state determination of the object to be heated by the object state determination unit is performed after a predetermined time has elapsed since the circulation fan started to circulate the gas in the heating chamber. . In the heating cooker according to any one of claims 1 to 4,
Based on the state determination result of the heated object by the heated object state determining unit, a heating cooking control unit that selects and executes a heating cooking sequence according to the state of the heated object,
The heated object state determination unit is configured to detect a detected temperature representing the temperature of the heated object in the temperature detection region based on a signal from the infrared sensor even after the cooking by the cooking control unit is started. It has come to ask for changes over time,
When the amount of deviation from the temperature increase rate defined in the heating cooking sequence being executed in the temperature increase rate of the object to be heated exceeds a predetermined amount, the heating cooking control unit responds to the heating cooking sequence. The cooking device is characterized in that correction is performed.

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