JP2017003149A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker capable of heating hot Sake to just the right temperature.SOLUTION: A heating cooker includes: a heating chamber; a table plate on which a heating object is placed; a weight sensor for supporting the table plate and measuring weight of the heating object; an infrared sensor for detecting the temperature by dividing the whole region of the table plate into a plurality of places; range heating means comprising a magnetron and an inverter circuit; input means for inputting a heating temperature of the heating object; and control means for controlling heating of the heating object so as to become the heating temperature inputted at the input means, based on the detection result of the weight sensor and the infrared sensor. The control means detects the temperature rise while heating the heating object by the infrared sensor, determines the container type in which the heating object is placed according to the detected temperature rise, and continues heating.SELECTED DRAWING: Figure 9

Description

  The present invention relates to a cooking device, and more particularly to a cooking device including an infrared sensor for measuring the temperature of an object to be heated (food) that is heated in a heating chamber.

  In the known technique known from Patent Document 1, there is one that detects and heats the infrared energy of an object to be heated.

JP 2010-286183 A

  In the cooking device shown in Patent Document 1, a cup is assumed as a container for warming sake. For this reason, if sake bottle is used to warm liquor, the temperature of liquor cannot be directly measured with an infrared sensor, and there is a problem that heating cannot be performed to a set temperature.

  The present invention has been made in order to solve the above-described problem, and includes a heating chamber for storing a heated object, a table plate for placing the heated object, and a support for the table plate to support the heated object. A weight sensor for measuring weight, an infrared sensor for detecting temperature by dividing the entire area of the table plate into a plurality of locations, a range heating means comprising a magnetron and an inverter circuit for heating the heated object, and heating of the heated object Input means for inputting temperature; and control means for controlling heating of the object to be heated so as to be the heating temperature input by the input means based on detection results of the weight sensor and the infrared sensor. The control means detects the temperature rise when the object to be heated is heated by the infrared sensor, and the type of the container in which the object to be heated is placed according to the detected temperature increase. The decision to is to continue heating.

ADVANTAGE OF THE INVENTION According to this invention, the cooking device which can heat a liquor to just right temperature is provided.

The front perspective view of the heating cooker of one Example. The rear perspective view which removed the outer frame of the heating cooker of one Example. AA sectional drawing of FIG. Operation | movement explanatory drawing of the infrared sensor in the case of drinking with a cup using sectional drawing shown in FIG. Explanatory drawing of operation | movement of the infrared sensor in the case of drinking sake with sake bottle using the sectional view shown in FIG. The enlarged view for description of the infrared sensor part which shows a reference position. The enlarged view for description of the infrared sensor which shows an end point position. The enlarged view for description of the infrared sensor which shows the state which closed the observation window. The flowchart figure for determining the heating time of the liquor of the heating cooker of one Example. Control block diagram explaining control of heating time of the heating cooker Explanatory drawing explaining the determination temperature and determination time which are used for determination of the heating operation of the liquor of the heating cooker of one Example. Explanatory drawing explaining the heating operation | movement of the liquor of the heating cooker of one Example.

  Embodiments of the present invention will be described below with reference to the drawings.

  FIGS. 1 to 3 show the main part of the present embodiment. FIG. 1 is a perspective view of the main body of the heating cooker as seen from the front side, and FIG. 2 is a rear view of the main body with the outer frame removed. FIG. 3 is a cross-sectional view taken along line AA in FIG.

  In the figure, the main body 1 of the heating cooker puts food to be heated in a heating chamber 28, and cooks the food using microwaves, the heat of the heater, and superheated steam.

  The door 2 is opened and closed to put food in and out of the heating chamber 28. By closing the door 2, the heating chamber 28 is hermetically sealed to prevent leakage of microwaves used when heating the food, The heater heat and superheated steam are contained to enable efficient heating.

  The handle 9 is attached to the door 2 and facilitates opening and closing of the door 2, and has a shape that can be easily grasped by a hand.

  The glass window 3 is attached to the door 2 so that the state of the food being cooked can be confirmed, and uses glass that can withstand high temperatures due to heat generated by a heater or the like.

  The input means 71 is provided on the operation panel 4 below the front surface of the door 2, and includes an operation unit 6 for inputting heating means such as microwave heating and heater heating, a heating time, and a heating temperature, and an operation unit 6. It is comprised with the display part 5 which displays the content input from 1 and the progress state of cooking.

  The outer frame 7 is a cabinet that covers the upper surface and the left and right side surfaces of the main body 1 of the heating cooker.

  The water tank 42 is a container for storing water necessary for producing heated steam, and is provided on the lower front side of the main body 1 of the heating cooker, and is configured to be detachable from the front surface of the main body 1 to supply water. And drainage can be done easily.

  The rear plate 10 forms the rear surface of the cabinet described above, and an external exhaust duct 18 is attached to the upper part of the rear plate 10, and cooling air (waste heat) after cooling the steam discharged from the food and the internal components of the main body 1 is cooled. 39 is discharged from the external exhaust port 8 of the external exhaust duct 18.

  The machine room 20 is provided in a space between the heating chamber bottom surface 28a and the bottom plate 21 of the main body 1, and a magnetron 33 for heating food on the bottom plate 21, a waveguide 47 connected to the magnetron 33, A control board 23 on which the control means 23a (see FIG. 10) is mounted, other various components described later, a fan device 15 for cooling these various components, and the like are attached.

  The bottom surface 28a of the heating chamber has a concave shape in the substantially central portion, and the rotating antenna 26 is installed therein, and the microwave energy radiated from the magnetron 33 passes through the waveguide 47 and the output shaft 46a of the rotating antenna 26 penetrates. The air flows into the lower surface of the rotating antenna 26 through the opening 47a, and is diffused by the rotating antenna 26 and radiated into the heating chamber 28. The output shaft 46 a of the rotating antenna 26 is connected to the rotating antenna driving means 46.

  The fan device 15 includes a cooling fan attached to a cooling motor attached to the bottom plate 21. The cooling air 39 generated by the fan device 15 cools the self-heating magnetron 33, the inverter circuit (not shown), the back side weight sensor 25c, the left side weight sensor 25b, and the like in the machine room 20. Further, it flows between the outside of the heating chamber 28 and the outer frame 7 and between the hot air case 11a and the rear plate 10 as described above, and cools the outer frame 7 and the rear plate 10 while cooling the outer frame 7 and the rear plate 10 with the external exhaust port 8 of the external exhaust duct 18. More discharged. Further, a duct 16a for cooling the hot air motor 13 described later and a duct 16b for cooling the infrared unit 50 housed in an infrared case 48 described later are provided, and the cooling air 39 for cooling the infrared unit 50 is After being discharged from the opposite side of the exhaust duct 28e that discards the exhaust heat (such as water vapor) in the heating chamber 28, it is discharged outside from the external exhaust duct 18.

  The range heating means 330 (FIG. 10) comprises a magnetron 33 and an inverter circuit (not shown), and is controlled by the control means 23a.

  A hot air unit 11 is attached to the rear part of the heating chamber 28, a hot air fan 32 that efficiently circulates the air in the heating chamber 28 is attached to the hot air unit 11, and an air passage is provided on the rear wall surface 28 b of the heating chamber. A hot air intake hole 31 and a hot air blowing hole 30 are provided.

  The hot air fan 32 rotates by driving a hot air motor 13 attached to the outside of the hot air case 11 a and heats the air circulating in the hot air heater 14.

  The hot air unit 11 is provided with a hot air case 11a on the rear side of the heating chamber inner wall surface 28b, and the hot air heater 14 is positioned between the heating chamber inner wall surface 28b and the hot air case 11a so as to be positioned on the outer peripheral side thereof. The hot air motor 13 is attached to the rear side of the hot air case 11a, and the motor shaft is connected to the hot air fan 32 through a hole provided in the hot air case 11a.

  Since the hot air motor 13 rises in temperature due to heat from the heating chamber 28 and the hot air heater 14, in order to prevent this, the hot air motor 13 is surrounded by a hot air motor cover 17 and formed in a substantially cylindrical shape, and the duct 16 a is connected to the hot air case 11 a and the rear plate 10. The upper end opening of the duct 16a is connected to the lower surface of the hot air motor cover 17, the lower end opening is connected to the outlet of the fan device 15, and a part of the cooling air 39 from the fan device 15 is connected. The hot air motor cover 17 is incorporated.

  On the back side of the heating chamber top surface 28c of the heating chamber 28, a grill heating means 12 made of a heater is attached. The grill heating means 12 is formed in a flat shape by winding a heater wire around a mica plate, and pressing and fixing the mica plate against the back side of the top surface of the heating chamber 28 to heat the top surface of the heating chamber 28 so that the food in the heating chamber 28 is It is baked by radiant heat.

  Further, an infrared unit 50 described later is provided on the back side of the heating chamber top surface 28c of the heating chamber 28. The infrared unit 50 is covered with an infrared case 48 to cool the infrared unit 50, and is formed in a substantially cylindrical shape so that the duct 16b is formed. Located between the hot air case 11 a and the rear plate 10, the upper end opening of the duct 16 b is connected to the side surface of the infrared case 48, the lower end opening is connected to the upper surface of the hot air motor cover 17, and cooling air from the fan device 15 is connected. Part of 39 is taken in.

  A heating chamber temperature sensor 80 for detecting the heating chamber temperature TH1 of the atmosphere of the heating chamber 28 by a thermistor is provided on the left back side of the heating chamber top surface 28c of the heating chamber 28.

  The heating chamber bottom surface 28a is provided with a plurality of weight sensors 25, for example, a left weight sensor 25b on the front left and right, a right weight sensor (not shown), and a back weight sensor 25c in the rear center, on which a table is placed. A plate 24 is placed.

  The table plate 24 is used for placing food, and is formed of a material having heat resistance and good microwave permeability so that it can be used for both heater heating and microwave heating.

  The boiler 43 is attached to the outer surface of the hot air case 11a of the hot air unit 11 so that the saturated water vapor faces the hot air unit 11, and the saturated water vapor ejected into the hot air unit 11 is heated by the hot air heater 14 to become superheated water vapor.

  The pump means 87 pumps the water in the water tank 42 to the boiler 43, and is composed of a pump and a motor that drives the pump. The adjustment of the amount of water supplied to the boiler 43 is determined by the ON / OFF ratio of the motor.

  The heating means is a range heating means 330, a hot air heater 14, a hot air motor 13, a grill heating means 12, a boiler 43, and the like.

  Next, details of an infrared sensor that detects the temperature of the object to be heated in a non-contact manner provided above the heating chamber 28 will be described with reference to FIGS. 4 to 8.

  4 is a diagram illustrating the operation of the infrared sensor when drinking with a cup using the cross-sectional view shown in FIG. 3, and FIG. 5 is a diagram illustrating the operation of the infrared sensor when drinking with a bottle using the cross-sectional view shown in FIG. FIG. 6, FIG. 6 is an enlarged view for explaining the infrared sensor portion showing the reference position, FIG. 7 is an enlarged view for explaining the infrared sensor showing the end point position, and FIG. 8 is an infrared sensor showing a state where the observation window is closed. It is an enlarged view for description.

  A motor 51 is attached so that the direction of the motor 51 is parallel to the rotating shaft 51a and the heating chamber inner wall surface 28b. The rotating shaft 51a rotates (drives) a cylindrical unit case 54 described later, thereby rotating the substrate 53 on which the infrared sensor 52 housed in the unit case 54 is rotated, and the direction of the lens portion 52a of the infrared sensor 52. The temperature can be detected by rotating the range from the back side of the heating chamber bottom surface 28a (the heating chamber back wall surface 28b side) to the heating chamber opening 28d. As the motor 51, a stepping motor is used, and the rotation shaft 51a can be rotated forward and backward, and the rotation angle can be operated as desired by the control of the control means 23a provided on the control board 23.

  Reference numeral 52 denotes an infrared sensor, which is provided with a plurality of infrared detection elements (for example, thermopile) to detect the temperature of a heated object in a non-contact manner. Here, an infrared sensor in which eight elements are aligned in a line in the vertical direction of the rotating shaft 51a is used. I am using it. Therefore, it is possible to detect the temperature of the plurality of locations at the same time in the left-right direction of the heating chamber bottom surface 28a, and infrared rays are transmitted from the back side (heating chamber back wall surface 28b side) of the heating chamber 28 to the front side (door 2 side). The temperature of the entire area of the heating chamber bottom surface 28a is detected by rotating the sensor 52. Specifically, the temperature of the entire surface of the table plate 24 placed on the heating chamber bottom surface 28a is detected.

  Reference numeral 54 denotes a cylindrical unit case, which is provided with a window portion 54a on which the substrate 53 is disposed at the maximum diameter portion so that the lens portion 52a of the infrared sensor 52 faces. In addition, carbon is included in the material of the unit case 54 to make the characteristic of the unit case 54 a conductive material, thereby preventing the entry of external noise into the unit case 54.

  Reference numeral 55 denotes a shutter made of a metal plate. The shutter 55 closes an observation window 44a described later when the infrared sensor 52 is not used (see FIG. 8). Further, in order to prevent the temperature of the heating chamber 28 from being transmitted to the unit case 54, an air passage 55 c having a gap along the outer periphery of the unit case 54 is formed so that cooling air can flow on the outer periphery of the unit case 54. A shutter 55 is disposed in the air passage 55c, and an opening 55a and an opening 55b are provided in the air passage 55c to serve as an inlet / outlet for the cooling air 39 to flow.

  Reference numeral 56 denotes a positioning convex portion, and when the control unit controls the rotation of the motor 51 so that the detection point of the infrared sensor 52 is aligned with the reference position (detection point a in FIG. 4), the reference position of the detection point of the infrared sensor 52 When the observation window 44a is closed by the shutter 55, the rotation shaft 51a is slipped in a state where the positioning projection 56 is in contact with a stopper (not shown) provided in the infrared case 48, The reference position controlled by the control unit and the position of the detection point a serving as the reference position detected by the infrared sensor 52 can be corrected.

  Reference numeral 44 denotes an arc-shaped observation portion that is discharged inward of the heating chamber 28, and is provided along the rotation center of the rotating shaft 51a, the center of the cylindrical unit case 54, and the outer periphery of the unit case 54, and is bent into an arc shape. The center of the arc of the shutter 55 and the center position of the arc-shaped observation unit 44 are all the same position. An observation window 44 a is provided in the observation unit 44 and opens a range that is a visual field range detected by the infrared sensor 52. Further, in order to prevent microwave leakage from the observation window 44a during microwave heating, a standing wall (burring) 44b is provided on the outer periphery of the observation window 44a by about 2 mm.

  By projecting the observation unit 44 to the inside of the heating chamber 28, it is possible to detect a wide range of temperatures within a minimum narrow observation window opening range.

  49 is a convex part, which separates the infrared case 48 and the infrared unit 50 from the heating chamber top surface 28c. By making only the convex part 49 contact with the heating chamber top surface 28c, the grill heating means 12 and hot air are heated. The temperature of the heating chamber top surface 28 c heated by a heater such as the unit 11 is not easily transmitted to the infrared unit 50.

  The measurement procedure of the infrared sensor 52 of the control means 23a mounted on the control board 23 will be described with reference to FIGS.

  FIG. 4 is a diagram for explaining the operation of the infrared sensor when liquor is poured into a glass and FIG. 5 is when liquor is drunk with liquor. In FIG. 4, the liquid level 60c1 of the object to be heated 60c can be directly captured at the detection point f. This is because the mouth of the container 60 which is a cup is wide. In FIG. 5, the liquid level 60c1 of the article 60c to be heated cannot be directly captured, because the mouth of the container 60, which is a virtue, is narrow.

  The infrared sensor 52 is a sensor that measures 8 points in one measurement, and the motor 51 moves the infrared sensor 52 from the reference position (FIG. 4, detection point a) to the end point position (FIG. 4, detection point h) 14 times three times. Rotating and moving, a total of 15 rows are measured, and 120 temperatures of 8 points in the left-right direction × 15 rows in the front-rear direction are detected. The infrared sensor 52 returns directly to the reference position without measuring from the end point position to the reference position.

  In the temperature detection, the infrared sensor 52 is moved 14 times by 3 degrees from the reference position to the end point position, measured in 15 rows, and returned from the end point position to the reference position.

  The arrival time when the detected temperature reaches the predetermined determination temperature H by comparing the temperature of the object 60c detected by the infrared sensor 52 with a predetermined temperature H (for example, 30 ° C.) stored in the control means 23a. (Elapsed time from the start of heating) is stored as the initial heating time T1. Control of the control means 23a will be described later.

  Next, the rotational movement of the infrared sensor 52 will be described.

  As an example of a container 60 opened at the top containing an object to be heated (sake) 60c, when a cup is placed on the table plate 24 provided on the heating chamber bottom surface 28a and heating is started, the magnetron 33 stably transmits. For 1 to 2 seconds, the observation window 44 a is closed by the shutter 55 (see FIG. 8) to prevent noise due to unstable transmission at the start of transmission of the magnetron 33 from entering the infrared sensor 52.

  After the transmission of the magnetron 33 is stabilized, the control means 23a controls the rotating shaft 51a of the motor 51 to rotate to the reference position. The rotation of the rotating shaft 51a to the reference position rotates the unit case 54, and the direction of the lens portion 52a of the infrared sensor 52 also rotates to a position where the detection point a at the reference position can be detected (see FIGS. 4 and 6). . At this time, the cooling air 39 flows through the lens portion 52a of the infrared sensor 52 and flows from the sensor window portion 44a to the heating chamber 28, thereby preventing dirt from adhering to the lens portion 52a.

  By rotating the unit case 54, the detection of the temperature of the heated object 60c proceeds from the reference position (detection point a) to the detection point b and detection point c of the table plate 24, and when the unit case 54 further rotates. The temperature outside the cup (container 60) is detected in the height direction, and the temperature from the detection point d to the detection point e is detected. After the detection point reaches the top of the opening of the cup (container 60), the temperature of the surface of the object 60c to be heated is detected at the detection point f, and then the temperature inside the cup (container 60) is detected at the detection point g. Then, the temperature of the table plate 24 is detected at a detection point h.

  The temperature in the temperature detection range from the detection point a to the detection point h is detected on one of the forward paths rotating the unit case 54. After detecting the temperature to the end point once, the temperature is detected without measuring the return path on the way. Instead, the detection point a to the detection point h are sequentially performed again after returning to the reference position again.

  The number of detected temperatures is changed according to preference, and the detection points a to h described above are illustrative examples, and 15 rows of data are measured as described above.

  The temperature is detected by stopping the rotation of the motor 51 while the temperature is detected, and rotating after the detection. In order to detect the temperature accurately, it is better to stop and measure.

  For example, at the beginning of heating, the rotation of the unit case 54 is stopped and detected. After the detection, the rotation is performed at a certain angle, the rotation is stopped and detected, and the rotation is performed at a certain angle after the detection is repeated. Measure the temperature distribution. By doing so, the entire surface of the table plate 24 is measured evenly by measuring the temperature at a fixed position at an equal angle.

  The infrared sensor 52 is provided at substantially the center in the left-right direction of the heating chamber top surface 28c inside the virtual line extending vertically from the four sides of the table plate 24 placed on the heating chamber bottom surface 28a to the heating chamber top surface 28c. Yes.

  The field of view of the infrared sensor 52 is roughly defined so that the detection point a and the detection point h are within a range in which the temperatures of the flange portions before and after the table plate 24 are detected. It is roughly defined in a range in which the temperatures of the 24 left and right flange portions are detected. By doing so, it becomes possible to accurately detect the temperature of the object to be heated 60c placed substantially at the center of the table plate 24. The rotation of the infrared sensor 52 is more suitable for detecting the temperature of the object to be heated 60c placed in the cup 60 when the temperature sensor is rotated in a wider range.

  With this setting, when the cup 60 is placed on the back side of the table plate 24, the temperature of the object 60c to be heated in the cup can be detected at the detection point b substantially below the infrared sensor 50. Is placed on one of the left and right sides of the table plate 24, the infrared sensor 50 is provided at the approximate center in the horizontal direction of the heating chamber 28, so that it is aligned in a line provided in the infrared sensor 50. The temperature of the object to be heated can be detected by the infrared sensors on both sides of the eight elements.

  Furthermore, when the weight information is light and the temperature rise of the temperature distribution is recognized over a wide range from the weight information by the weight sensor 25 and the temperature distribution information detected by the infrared sensor 52, it can be determined that the heated object 60c is thin and wide. Further, when the weight information is heavy and the temperature rise of the temperature distribution is recognized only in a narrow range, it can be determined that the object to be heated 60c is placed in a tall cup (container 60), for example.

  In the present embodiment, the infrared unit 50 is provided on the heating chamber top surface 28c, but the infrared unit 50 is installed on the basis of the same idea described above even when the infrared unit 50 is installed on the front side of the heating chamber top surface 28c. Thus, the temperature of the object to be heated 60c can be accurately detected.

  However, the grill heating means 12 is provided on the back side of the heating chamber top surface 28 c, and the door 2 having the glass window 3 is provided on the front side of the heating chamber 28. Therefore, if the infrared unit 50 is provided on the front side of the heating chamber top surface 28c, the grill heating means 12 needs to be provided avoiding the infrared unit 50. Conventionally, the temperature on the front side of the heating chamber 28 tends to be lower than the heating chamber inner wall surface 28 b and the left and right wall surfaces due to the influence of the door 2 and the glass window 3. Furthermore, if the grill heating means 12 is provided while avoiding the infrared unit 50 provided on the front side, there arises a problem that the temperature on the front side of the heating chamber 28 is further lowered. Therefore, since hot air flows toward the exhaust port provided behind the heating chamber 28, even if the infrared unit 50 is provided on the back side of the heating chamber top surface 28c, the temperature distribution in the heating chamber 28 is adversely affected. It can be minimized.

  In the present embodiment, the method of detecting the temperature of the object to be heated 60c placed in the cup 60 has been described in detail. However, even if the object to be heated 60c that does not use a container is a block-shaped large lump, the block-shaped object to be heated 60c is used. Therefore, the temperature distribution of the object to be heated 60c can be detected in detail.

  Next, a method for controlling the temperature of the heated object 60c using both the infrared sensor 52 and the weight sensor 25 will be described with reference to FIGS. The heated object 60c will be described as sake, and the container 60 will be described as an example with a cup and sake bottle.

  FIG. 9 is a flowchart for determining the heating time of the sake can, FIG. 10 is a control block diagram for explaining the control of the heating time, and FIG. 11 is a determination temperature and a determination time used for determining the heating operation of the sake can. FIG. 12 is an explanatory diagram for explaining the heating operation of the sake can.

  As shown in FIG. 10, the control means 23a is inputted from the input means 71, the infrared sensor 52, the weight sensor 25, and the heating chamber temperature sensor 80, and the range heating means 330 is controlled by the control means 23a.

  The determination of the heating time when the sake can is set will be described with reference to FIGS.

  First, a heating operation for heating alcohol using the infrared sensor 52 will be schematically described with reference to FIG. The heating operation is roughly divided into two operations.

  The first operation of the range heating 1 is to detect the temperature of the heated liquor with the infrared sensor 52, and the elapsed time from the start of heating until the detected liquor temperature reaches the predetermined determination temperature H ( The initial heating time T1) is measured. The control means 23a can determine that the amount of liquor being heated is small when the initial heating time T1 is short, and can be determined that the amount of liquor being heated is large when the initial heating time T1 is long. At this time, the weight of the container is not affected.

  The next operation of the range heating 2 is an additional heating time T2 obtained by removing the initial heating time T1 from the total heating time Tz, which is a heating time confirmed in advance corresponding to the initial heating time T1 measured in the range heating 1. The heating is continued.

  The time required for heating the liquor, the longer the time required for heating, the lower the temperature at the start of liquor heating, and the longer the time required for heating. Becomes longer. Therefore, in the range heating 1, the elapsed time (initial heating time T1) from the start of heating until the predetermined judgment temperature H is detected is measured, and the heating for the additional heating time T2 corresponding to the initial heating time T1 is continued. To do.

  In the present cooking device, the temperature of the object to be heated is detected by the infrared sensor 52 and the heating time is controlled by the time, and the content displayed on the display unit 5 in order to make it easy for the user to know the timing of the end of heating. Indicates not the detected temperature but the time to reach the set temperature at which heating ends.

  Next, in the above-described liquor heating operation, control for heating liquor using the infrared sensor 52 and the weight sensor 25 will be described in detail with reference to FIG. 9, FIG. 11, and FIG.

  A container 60 containing liquor, which is an object to be heated 60c, is placed on the table plate 24 in the heating chamber 28, and the door 3 is closed. The input means 71 selects one of hot, lukewarm and human skin from the sake menu (S0). The finishing temperature of each menu is 50 ° C. for hot water, 40 ° C. for lukewarm, and 35 ° C. for human skin. One of strong, medium and weak is selected from the finish adjustment by the input means 71 (S1). There is no change in the finish temperature as standard in the inside, and the finish temperature is set higher by about 5 ° C. for the strong, and the finish temperature is set lower by about 5 ° C. for the weak. When the start of heating is input (S2), a preset heating output P is set (S3).

  Next, the total weight W of the heated object 60c placed on the table plate 24 and the container is detected by the weight sensor 25 (S4). When the detected weight W is equal to or less than the specific value, the small load mode determination (S5) is performed to determine the small load mode. When the detected weight W is less than the specific value, the object to be heated is heated in the small load mode (S6).

  The small load mode (S6) is provided assuming that the amount of liquor is small relative to the size of the container. When the amount of liquor decreases, the liquid level 60c1 of the object 60c to be heated decreases, so that the liquid level 60c1 becomes the shade of the container 60, and the infrared sensor 52 cannot directly detect the temperature of the liquid level 60c1. This avoids the problem that the temperature of sake cannot be detected. In the small load mode (S6), the detected weight W liquor is a step of heating by calculating the total heating time Tz based on the result of confirming in advance the heating time to such an extent that it can be heated to the input temperature. . The transition to the small load mode assumes a weight W with about 1/4 of liquor in a cup.

  Next, the temperature TH1 of the heating chamber is detected by the heating chamber temperature sensor 80 (S7), and when the temperature TH1 of the heating chamber is higher than a predetermined temperature, the process proceeds to the high temperature mode (S9) to heat the object to be heated. It is a process.

  In the high temperature mode (S9), when the temperature of the heating chamber 28 after cooking in the oven is high, the infrared sensor 52 cannot accurately detect the temperature of the object to be heated 60c, so that the problem is avoided. In the high temperature mode (S9), based on the detected weight W, a process of calculating and heating the total heating time Tz based on the result of confirming in advance the heating time to the extent that liquor can be heated to the input temperature. is there.

  Next, a determination time T1m corresponding to the weight W is calculated (S10).

  The determination time T1m is the time used to determine the type of container 60 used for heating liquor, for example, the difference between a cup and a bottle of sake.

  The determination time T1m is different depending on whether the temperature detected by the infrared sensor 52 directly measures the temperature of the liquor liquid level 60c1 or indirectly measures the temperature of the liquor through the container 60. Is a reference for determining the difference in elapsed time from the start of heating required for the temperature to be detected to the specific determination temperature H.

  When the container 60 to be used can directly detect the temperature of the liquor liquid level 60c1 like a cup, the elapsed time from the start of heating to the determination temperature H is faster than the determination time T1m (see FIG. 12, The explanatory line A) where the temperature rise of the detected temperature is fast. When the bottle is used, it is impossible to directly detect the temperature of the liquor liquid surface 60c1, and the temperature that can be detected by the infrared sensor 52 is increased on the surface by the heat conduction from the inside of bottle. In order to detect the transmitted temperature, the elapsed time from the start of heating required until the determination temperature H is slower than the determination time T1m (see FIG. 12, explanatory line B where the temperature rise of the detected temperature is slow). Yes.

  Next, the upper limit T2m of the additional heating time is determined (S11).

  The upper limit T2m of the additional heating time is fixed for each of the hot sensation, lukewarm sensation, and human skin sensation selected from the sake canner menu in (S0) above. The additional heating time upper limit T2m is a safety timer, and is set to 100 seconds for heat, 60 seconds for lukewarm, and 30 seconds for human skin. When the additional heating time T2 obtained by the calculation that proceeds to the following is longer than the additional heating time upper limit T2m, the additional heating time T2 is changed to the additional heating time upper limit T2m. By doing so, abnormal overheating is prevented.

  Range heating is started (S12), the temperature Sd of the object to be heated is detected by the infrared sensor 52 (S13), and it is determined whether the detected temperature Sd has reached the determination temperature H (S14). After the detected temperature Sd has reached the determination temperature H, the elapsed time from the start of heating (initial heating time T1) is determined (S15), and then compared with the initial heating time T1 and the determination time T1m (S16). When the time T1 is equal to or less than the determination time T1m, the process proceeds to the normal mode (S17), and when the initial heating time T1 is longer than the determination time T1m, the process shifts to the bottle mode (S18).

  After shifting to the normal mode (S17), after calculating the total heating time Tz confirmed in advance from the initial heating time T1 and the temperature of the liquor detected at the beginning of heating, the initial heating time T1 is calculated from the total heating time Tz. The additional heating time T2 thus removed is continuously heated. The display unit 5 displays the remaining time until the end of heating as a countdown timer when the additional heating time T2 is determined. This heating control is the control content described above with reference to FIG.

  When the mode is shifted to the bottle mode (S18), the total heating time Tz is calculated after calculating the total heating time Tz based on the result of confirming in advance the heating time that can be heated to the input temperature from the detected weight W. The additional heating time T2 excluding the initial heating time T1 is continuously heated. The display unit 5 displays the remaining time until the end of heating as a countdown timer when the additional heating time T2 is determined.

  As described above, when the temperature of liquor cannot be detected by the infrared sensor 52 in heating using a small amount of heat, heating using a bottle of sake or after heating using an oven, the total heating time Tz is weighted. By controlling the weight W that can be detected by the sensor 25, it becomes possible to heat the liquor.

  In addition, since the container 60 being used can be confirmed as a bottle when the mode is shifted to the bottle mode (S18), the total heating time Tz can be calculated with the weight of the container 60 included in the detected weight W as the bottle, so the accuracy is high. Liquor can be heated to a set temperature.

  Furthermore, when the heating is controlled using the weight sensor 25 for detecting the weight and the infrared sensor 52 for detecting the temperature, the sensor used when heating the liquor is controlled to heat the liquor to the set temperature. By using the time (total heating time Tz) as the reference unit, it is easy to properly use both sensors, and it is easy for the user to know the timing of the end of heating.

  According to the above-mentioned present Example, the cooking device which can heat a liquor to just right temperature is provided.

23a Control means 24 Table plate 25 Weight sensor 28 Heating chamber 33 Magnetron 52 Infrared sensor 60 Container 60c Heated object 71 Input means 80 Heating chamber temperature sensor 330 Range heating means W Weight H Determination time Tz Total heating time T1 Initial heating time T2 Addition Heating time T Judgment time

Claims (2)

A heating chamber for storing an object to be heated;
A table plate on which the object to be heated is placed;
A weight sensor that supports the table plate and measures the weight of the object to be heated;
An infrared sensor that detects the temperature by dividing the entire area of the table plate into a plurality of locations;
Range heating means comprising a magnetron and an inverter circuit for heating the object to be heated;
Input means for inputting the heating temperature of the object to be heated;
Control means for controlling the heating of the object to be heated so as to be the heating temperature input by the input means based on the detection result of the weight sensor and the infrared sensor;
The control means detects an increase in temperature when the object to be heated is heated by the infrared sensor, determines the type of the container containing the object to be heated according to the detected temperature increase, and heats the object. A cooking device characterized by continuing. The heating cooker according to claim 1, wherein
The said control means varies the control at the time of continuing heating according to the magnitude | size of the upper opening of the determined container, The heating cooker characterized by the above-mentioned.

Images