JP2017040427A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a control method by which even when operating a centrifugal fan with a lower output than a rating output, temperature in a cooking chamber does not reach a chamber over-rising temperature.SOLUTION: A heating cooker comprises a control device which, by controlling operation of a blower fan and a heater based on a detected temperature by a temperature sensor, convects hot wind at a cooking temperature suited for cooking of a food in a cooking chamber to heat and cook the food received in the cooking chamber by the convecting hot wind. The control device comprises cooking programs in a normal wind speed mode of operating the blower fan with a rating output to convect hot wind at a normal wind speed in the cooking chamber and in a low speed mode of operating the blower fan with a low output lower than the rating output to convect hot wind at a low speed in the cooking chamber. The control device controls the maximum set temperature for a cooking temperature in the cooking program in the low speed mode such that it can be set only to a temperature lower than the maximum set temperature for a cooking temperature in the cooking program in the normal wind speed mode.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a cooking device that heats and cooks food by convection of hot air such as a convection oven, and more particularly to a cooking device that can change the wind speed of hot air that convects in a cooking cabinet.

  Patent Document 1 discloses a cooking device that cooks food with hot air. The cooking device has a cooking chamber for storing ingredients, a centrifugal fan that convects the air in the cooking chamber on the left side wall of the cooking chamber, a heater that heats the cooking chamber outside the centrifugal fan, and a cooking chamber And a temperature sensor for detecting the temperature. When the centrifugal fan and the heater are operated based on the temperature detected by the temperature sensor, the air blown from the centrifugal fan is heated by the heater to become hot air, and this hot air convects in the cooking chamber. The cooking temperature is maintained at a cooking temperature suitable for cooking the food, and the food stored in the cooking chamber is cooked by hot convection.

JP 2010-261654 A

  In the cooking device of Patent Document 1 described above, when cooking food such as meat, the centrifugal fan is operated at the rated output, and hot air in the cooking chamber is convected at a standard wind speed. When cooking a pastry or the like with this heating cooker, for example, a heat-resistant paper called a cooking sheet may be put on the top of the food to be cooked. In this case, if the centrifugal fan is operated at the rated output in the same manner as cooking meat, etc., and the hot air in the cooking chamber is convected at the standard wind speed, the heat-resistant paper placed on the upper side of the ingredients will fly out. There was a thing. In order to cope with this, if the centrifugal fan is operated at a low output lower than the rated output and the hot air in the cooking chamber is convected at a low speed, the heat-resistant paper placed on the upper side of the food will not fly. can do. However, when the centrifugal fan is operated at a low output lower than the rated output, the heat of the heater in the cooking chamber is not sufficiently exchanged by the air flow at a low speed of the centrifugal fan, and a lot of heat accumulates in the heater. Will be. For this reason, even if the operation of the heater is stopped after detecting the predetermined cooking temperature by the temperature sensor, the heat stored in the heater is released after the heater is stopped, and the temperature in the cooking chamber is set. There was a risk of overshooting greater than the cooking temperature. Such a heating cooker is generally provided with a protective device such as a thermostat that cuts off the power to the heater when the inside temperature rises, which prescribes that the inside of the cooking chamber is overheated. When the inside temperature reaches the inside overheating temperature, the energization to the heater is interrupted and the inside of the cooking chamber is not overheated. As described above, when the centrifugal fan is operated at a low output lower than the rated output, the temperature in the cooking chamber overshoots larger than the set cooking temperature, and the temperature in the cooking chamber is overheated in the cooking chamber. There was a risk that the heater would stop being energized by the protective device and the cooking chamber could not be heated by the heater. An object of the present invention is to prevent the temperature in the cooking chamber from becoming the overheating temperature in the cooking chamber even when the centrifugal fan is operated at a low output lower than the rated output.

  In order to solve the above-described problems, the present invention is provided on a side wall of a cooking cabinet that stores food, a blower fan that is rotatably provided on one side wall of the cooking chamber, and that convects the air in the cooking chamber. A heater that heats the inside of the cooking chamber, a temperature sensor that detects the temperature inside the cooking chamber, and a temperature sensor that detects the temperature inside the cooking chamber. And a control device that controls the operation of the blower fan and the heater based on the control device, and the control device controls the operation of the blower fan and the heater based on the temperature detected by the temperature sensor, so that the cooking chamber is suitable for cooking food. A heating cooker that convects hot air at the cooking temperature and heats the food contained in the cooking chamber with hot air that convects, and the control device operates the blower fan at the rated output to operate the cooking chamber at the standard wind speed. Mark that convects hot air It has a cooking program in the low-speed mode that operates the wind speed mode and the blower fan at a low output lower than the rated output to convect hot air in the cooking chamber at a low speed, and the maximum setting temperature of the cooking program in the low-speed mode Is provided so that it can be set only at a temperature lower than the maximum setting temperature of the cooking temperature of the cooking program in the standard wind speed mode.

  In the cooking device configured as described above, the cooking fan is provided with a cooking program in a low-speed mode in which the blower fan is operated at a low output lower than the rated output to convect hot air at a low speed inside the cooking cabinet. Even if, for example, heat-resistant paper is placed on the upper side of the food in the refrigerator, the heat-resistant paper can be prevented from being blown by hot air at low speed. At this time, the operation of the heater is performed after it is detected that the temperature in the cooking chamber has reached the cooking temperature by the temperature sensor because the heat of the heater is not easily released into the cooking chamber by the low-speed wind by the blower fan operated at a low output. The cooking chamber temperature overshoots more than in standard wind speed mode and the cooking cabinet temperature is higher than the set cooking temperature, but the cooking temperature in the low-speed mode is the highest. Since the set temperature was controlled so as to be set only at a temperature lower than the maximum set temperature of the cooking temperature of the cooking program in the standard wind speed mode, it was possible to prevent the temperature in the cooking chamber from becoming excessively high.

  In the heating cooker configured as described above, when the temperature is higher than the maximum set temperature in the standard wind speed mode and the cooking chamber is overheated to define that the cooking chamber is overheated, the heater is energized. It is preferable to further provide a protective device for blocking. When it does in this way, when the temperature in a cooking chamber turns into overheating temperature in a warehouse, electricity supply to a heater will be interrupted | blocked by a protective device, and it can prevent that the inside of a cooking chamber will be in an overheated state. In this case, when the cooking program in the standard wind speed mode is executed, the heat of the heater is efficiently released into the cooking chamber by the wind at the standard wind speed, so that the temperature in the cooking chamber becomes small after the heater is stopped. Unless an overshoot occurs and an abnormality occurs in the heater or the temperature sensor, an abnormality such that the temperature in the cooking chamber becomes the overheating temperature in the cooking chamber does not occur. Also, when running a cooking program in the low-speed mode, the heat of the heater is not easily released into the cooking chamber due to the low-speed wind, so the temperature in the cooking chamber greatly increases after the heater stops operating. Although it will shoot, it is controlled so that the maximum setting temperature of the cooking temperature of the cooking program in the low speed mode can only be set at a temperature lower than the maximum setting temperature of the cooking program of the cooking program in the standard wind speed mode. Even if the temperature in the cooking chamber overshoots greatly after the heater stops operating, the temperature does not rise to the overheating temperature in the cooking chamber, so that an abnormality such that the temperature in the cooking chamber becomes the overheating temperature in the cooking chamber does not occur.

It is the schematic of the heating cooker of this invention. It is a graph which shows the temperature in a cooking chamber when the cooking program in a normal wind speed, a medium speed, and a low speed mode is performed.

  Below, one Embodiment of the heating cooker of this invention is described with reference to an accompanying drawing. As shown in FIG. 1 and FIG. 2, the heating cooker 10 includes a cooking cabinet 12 for cooking foods in a portion excluding the left side in the housing 11, and the space on the left side of the housing 11 is machined. This is the chamber 13. The cooking cabinet 12 is for storing and cooking the stored ingredients. The left side wall (one side wall) of the cooking chamber 12 is rotatably provided with a centrifugal fan 14 (blower fan) that convects the air in the cooking chamber 12, and a centrifugal fan is installed in the machine room 13 on the outer wall of the cooking chamber 12. A motor 14a for rotating 14 is fixed. The centrifugal fan 14 uses a sirocco fan, and is attached so as to be rotatable around an axis with the left-right direction as an axial direction. The centrifugal fan 14 sucks in air on the right side (other side) side of the cooking chamber 12, and blows out the sucked air in a direction orthogonal to the rotation axis, along the front and rear and upper and lower wall surfaces from the left side of the cooking chamber 12. The air in the cooking chamber 12 is convected so as to be sent to the right side of the cooking chamber 12.

  A heater 15 for heating the inside of the cooking chamber 12 is attached to the left side wall of the cooking chamber 12 on the outside (outer peripheral side) of the centrifugal fan 14. When the centrifugal fan 14 and the heater 15 are operated, the air on the right side of the cooking cabinet 12 is sucked in from the intake side of the centrifugal fan 14 and the sucked air is blown out to the heater 15 outside the centrifugal fan 14 to generate hot air. It becomes.

  A temperature sensor 16 for detecting the temperature in the cooking chamber 12 a is provided on the left side wall of the cooking chamber 12 on the outer side (outer peripheral side) of the heater 15. The temperature sensor 16 detects the temperature of the air ejected from the centrifugal fan 14 and passed through the heater 15.

  The machine room 13 is provided with a steam generator 17 for sending steam into the cooking chamber 12, and the steam generator 17 is a steam generating container due to the influence of a magnetic field generated when a high frequency current is supplied to the induction heating coil. Heat is generated by the electric resistance of eddy current flowing through the heating body, and water in the steam generation container is heated to generate steam.

  The heating cooker 10 includes a control device 18 in the machine room 13, and the control device 18 is connected to the centrifugal fan 14, the heater 15, the temperature sensor 16, and the steam generation device 17. The control device 18 includes a microcomputer (not shown), and the microcomputer includes a CPU, a RAM, a ROM, and a timer (all not shown) connected via a bus. The control device 18 includes a cooking program that heats and cooks the ingredients in the cooking cabinet 12 in the ROM. The cooking program is a hot air mode in which the food is heated and cooked by hot air that is convected by operating the centrifugal fan 14 and the heater 15, and the food is cooked by steam that is convected by operating the centrifugal fan 14 and the steam generator 17. The cooking program includes three cooking modes: a steam mode in which the food is cooked by hot air containing steam that is convected by operating the centrifugal fan 14, the heater 15, and the steam generator 17.

  For example, when the cooking program in the hot air mode is executed, the control device 18 controls the operation of the centrifugal fan 14 and the heater 15 based on the detection of the temperature sensor 16, and the cooking temperature suitable for cooking the cooking chamber 12 is prepared. Convection with hot air. Specifically, after heating the inside of the cooking chamber 12 to the cooking temperature by preheating, the centrifugal fan 14 and the heater 15 are operated and heated by hot air convection in the cooking chamber 12, and the temperature sensor 16 controls the cooking temperature. When the upper limit temperature (for example, cooking temperature T + 5 ° C.) is detected, the heater 15 is stopped, only the centrifugal fan 14 is operated, and the temperature sensor 16 detects the lower limit temperature of the cooking temperature (for example, cooking temperature T−5 ° C.). Then, both the heater 15 and the centrifugal fan 14 are operated again, and the food in the cooking chamber 12 is heated and cooked with hot air that convects.

  In addition, the cooking program in the hot air mode not only allows the cooking temperature in the cooking cabinet 12 to be changed according to the cooking of the ingredients, but also allows the wind speed by the centrifugal fan 14 in the cooking cabinet 12 to be changed. Yes. The control device 18 includes a wind speed control circuit 18a that controls the output of the motor 14a of the centrifugal fan 14 to change. In this embodiment, the centrifugal fan 14 can be changed to a three-stage wind speed under the control of the wind speed control circuit 18a. The control device 18 operates the centrifugal fan 14 with the output of the rated output by the wind speed control circuit 18a, the cooking program in the standard wind speed mode for convection of hot air at the standard wind speed in the cooking cabinet 12, and the wind speed control circuit 18a. A centrifugal fan is operated by a cooking program in a medium speed mode in which the centrifugal fan 14 is operated at half the rated output (medium power) and hot air at a medium speed is convected in the cooking cabinet 12, and a wind speed control circuit 18a. 14 is operated at an output lower than the medium output (low output, for example, 20% of the rated output), and has a cooking program in a low-speed mode for convection of hot air at low speed in the cooking cabinet 12 doing. In the standard wind speed mode, the centrifugal fan 14 may be operated in the range of 71 to 100% of the rated output, and in the medium speed mode, the centrifugal fan 14 may be operated in the range of 40% to 70% of the rated output. Alternatively, the centrifugal fan 14 may be operated in the range of 10% to 39% of the rated output in the low speed mode. The maximum setting temperature of the cooking temperature in the cooking program in the standard wind speed mode and the medium speed mode is 300 ° C., and the maximum setting temperature of the cooking temperature in the cooking program in the low speed mode is 260 ° C.

  Moreover, in order to prevent the cooking chamber 12 from being overheated, a protection device 19 is provided in the cooking cabinet 12. The protection device 19 uses a thermostat, and cuts off the power supply to the heater 15 when the cooking chamber 12 reaches 358 ° C. as the predetermined overheating temperature. The chamber overheating temperature is set to 358 ° C. which is 58 ° C. higher than the maximum setting temperature of the cooking temperature in the cooking program in the standard wind speed mode and the medium speed mode. Instead of the protective device 19, when the temperature detected by the temperature sensor 16 detects the overheating temperature in the cabinet, the operation of the centrifugal fan 14 and the heater 15 is performed by an overheat prevention program that the control device 18 controls to interrupt the cooking program. May be stopped.

  The operation of the cooking device 10 configured as described above will be described. In the cooking device 10, when cooking the food in the hot air mode, the centrifugal fan 14 and the heater 15 are operated to heat the cooking chamber 12 with hot air convection. When the temperature detected by the temperature sensor 16 reaches the upper limit temperature (cooking temperature T + 5 ° C.) of the cooking temperature, the heater 15 is stopped (the centrifugal fan 14 is continuously operated), and the temperature detected by the temperature sensor 16 becomes the cooking temperature. When the temperature reaches the lower limit temperature (cooking temperature T-5 ° C.), the heater 15 is actuated again to heat the inside of the cooking cabinet 12 with hot air.

  In the heating cooker 10 configured as described above, when the operation of the heater 15 is controlled so that the temperature in the cooking chamber 12 becomes the cooking temperature based on the temperature detected by the temperature sensor 16, the cooking temperature is controlled by the temperature sensor 16. Even if the operation of the heater 15 is stopped after detecting the upper limit temperature (cooking temperature + 5 ° C.), the temperature in the cooking chamber 12 overshoots due to the heat stored in the heater 15. In particular, when the temperature in the cooking cabinet 12 reaches the set cooking temperature, it overshoots greatly. When the cooking program in the standard wind speed mode and the medium speed mode is executed, the centrifugal fan 14 is operated at the rated output or the medium output, so that the heat of the heater 15 is the standard wind speed or the medium output wind speed by the centrifugal fan 14. The heat is efficiently released by the wind and the heat stored in the heater 15 is reduced. For this reason, when the operation of the heater 15 is stopped, the temperature in the cooking chamber 12 greatly overshoots from the cooking temperature due to the heat stored in the heater 15 as shown by the solid line and the alternate long and short dash line in FIG. do not do. Therefore, although the maximum setting temperature of the cooking temperature in the cooking program in the standard wind speed mode and the medium speed mode is 300 ° C., when the temperature in the cooking chamber 12 is controlled to be 300 ° C., the cooking chamber 12 Even if the internal temperature overshoots, it does not rise to 358 ° C., which is set as the internal overheating temperature.

  On the other hand, when the cooking program in the low-speed mode is executed, the centrifugal fan 14 is operated at a low output, so that the heat of the heater 15 is not efficiently released by the low-speed wind generated by the centrifugal fan 14, and the heater A lot of heat is stored in 15. For this reason, when the operation of the heater 15 is stopped, the temperature in the cooking chamber 12 greatly overshoots from the cooking temperature due to the heat stored in the heater 15 as shown in the two-dot chain line graph of FIG. To cope with this, the maximum setting temperature of cooking temperature in the cooking program in the low speed mode (maximum is 260 ° C) is the maximum setting temperature of cooking temperature in the cooking program in the standard wind speed mode and the medium speed mode (maximum is 300 ° C). ) Is controlled so that it can only be set at a lower temperature. Thereby, when the operation of the heater 15 is stopped, the temperature in the cooking chamber 12 greatly overshoots from the cooking temperature due to the heat stored in the heater 15, but the cooking temperature in the cooking program in the low-speed mode The maximum set temperature of the cooking chamber 12 can only be set lower than the maximum set temperature of the cooking temperature in the cooking program in the standard wind speed mode and the medium speed mode. Not.

  In particular, in this embodiment, when the temperature in the cooking cabinet 12 reaches an overheating temperature (358 ° C.) that defines that the cooking chamber 12 is in an overheated state, the heater 15 is deenergized and the cooking chamber 12 is overheated. Is prevented. For this reason, when the cooking program in the low-speed mode is executed, even if the temperature in the cooking chamber 12 greatly overshoots from the cooking temperature, the temperature in the cooking chamber 12 rises to the overheating temperature in the cooking chamber. And there is no interruption due to the cooking program rising to the overheating temperature in the cabinet.

  In this embodiment, the cooking program in the hot air mode has been described. However, the present invention is not limited to this. Even if the cooking program in the combination mode using steam by the steam generating device 17 is used, the same effect can be obtained. Can be obtained.

  In addition, the cooking temperature in this embodiment and the excessive temperature in a store | warehouse | chamber only showed an example according to the cooking of a foodstuff etc. to the last, and this invention is not limited to this. Moreover, the cooking program is not limited to the one stored in the ROM in advance, and may be set manually according to the food as appropriate.

 DESCRIPTION OF SYMBOLS 10 ... Cooking device, 12 ... Cooking chamber, 14 ... Blower fan (centrifugal fan), 15 ... Heater, 16 ... Temperature sensor, 18 ... Control apparatus, 19 ... Protection apparatus.

Claims (2)

A cooking cabinet containing ingredients,
A blower fan rotatably provided on one side wall of the cooking chamber to convect the air in the cooking chamber;
A heater provided on the outside of the blower fan at one side wall of the cooking chamber, and heating the inside of the cooking chamber;
A temperature sensor provided on the outside of the heater at one side wall of the cooking chamber, and detecting a temperature in the cooking chamber;
A control device that controls the operation of the blower fan and the heater based on the temperature detected by the temperature sensor;
The control device controls the operation of the blower fan and the heater based on the temperature detected by the temperature sensor, so that hot air is convected in the cooking chamber at a cooking temperature suitable for cooking food, A cooking device for cooking by hot air that convects the food stored in
The control device operates the blower fan at a rated output to convect hot air at a standard wind speed in the cooking chamber, and operates the blower fan at a low output lower than the rated output to operate the cooker. It has a cooking program in low-speed mode that convects hot air at low speed inside,
The heating is controlled such that the maximum setting temperature of the cooking temperature in the cooking program in the low speed mode can be set only at a temperature lower than the maximum setting temperature of the cooking temperature in the cooking program in the standard wind speed mode. Cooking device. The heating cooker according to claim 1, wherein
The apparatus further comprises a protection device that cuts off the power to the heater when the temperature is higher than the maximum set temperature in the standard wind speed mode and the inside temperature of the cooking chamber is overheated to define that the cooking chamber is overheated. A cooking device characterized by.

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