JP2017091753A - Induction heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an induction heating cooker that expresses a clean white color on a plate.SOLUTION: An induction heating cooker includes a plate 3 on which a heating target object is mounted, a heating coil 13 which is disposed under the plate 3, and inductively heats the heating target object mounted on the plate 3, a temperature detection element 21 which is disposed below the plate 3 and detects the temperature of the heating target object, an upper surface operation unit 9 which is disposed on the plate 3 and sets the heating power of the heating coil 13, inverter means 72 for supplying power to the heating coil 13, control means 74 for controlling the inverter means 72 based on the setting of the upper surface operation unit 9 and the detection result of the temperature detection element 21. In the induction heating cooker, borosilicate glass having a minimum plate thickness of 3.7 mm or more is adopted for the plate 3, and the control means 74 controls heating of the heating target object on the condition that the maximum temperature settable by the upper surface operation portion 9 is 250°C, and controls the inverter means 72 so that the detection temperature detected by the temperature detecting element 21 does not exceed 300°C even during an abnormality.SELECTED DRAWING: Figure 1

Description

  The present invention relates to an induction heating cooker.

  Conventional induction cooking devices are known to reduce the thickness of a crystallized glass top plate on which a pan is placed from 4 to 3.5 mm.

  In addition, it is known to use temperature detecting means for detecting by heat conduction through a top plate in order to detect the temperature of the pan bottom during heating.

  Further, it is known that an electrostatic touch key type operation unit is used for a glass plate.

JP 2014-26896 A Japanese Patent Laying-Open No. 2015-138632 JP 2014-66511 A

  As described above, with the spread of induction heating cookers, the spread of pots capable of induction heating has also progressed, and the tendency to use all the heating means provided in a plurality of induction heating cookers as an induction heating method has increased. When the induction cooker was first launched (some models now), the resistance heater of the radiant heater is used as one of the multiple heating means, and the bottom of the pan is heated over the top plate. As a result, crystallized glass having a high heat resistance temperature is used as the glass material used for the top plate. However, since crystallized glass is a transparent glass with a yellow base material, when it is colored from the back side of this glass, it has not been possible to express a clean white system color that is preferred in the kitchen.

  In recent years, the induction heating system has become a tributary of all the heating means equipped with a plurality of induction heating cookers, reviewing the glass material used for the top plate, and a clean white color that is preferred in the kitchen Candidates include the use of transparent non-crystallized acid glass as a material that can express the above. However, non-crystallized acid glass has a problem that the thermal expansion integer is larger than that of crystallized glass.

  For this reason, the top plate only undergoes thermal expansion due to a rise in temperature only at the point where it is in contact with the heating pan bottom, whereas the ambient temperature that is not in contact with the heating pan bottom is low. The problem is that the place where the thermal expansion occurs due to the temperature rise may be waved because it is pressed down to the surroundings. As a result, in the path connecting the pan bottom to the top plate and the temperature detection means, which is the transmission path for detecting the temperature of the pan, a space is created between the pan bottom and the top plate due to the undulation of the top plate. It is conceivable that the temperature at the bottom of the pan cannot be accurately detected due to the space between the detection means. In addition, when the heated pan is placed on the capacitance type touch key, it is conceivable that a malfunction occurs in the operation unit due to the wave of the top plate as described above.

  An induction heating cooker according to the present invention is made to solve the above-described problems, and includes a plate placed on the upper surface of the main body for placing an object to be heated, and a plate placed below the plate and placed on the plate. A heating coil for inductively heating the placed object to be heated, a temperature detecting element arranged below the plate for detecting the temperature of the object to be heated, and an upper surface operation arranged on the plate for setting the heating power of the heating coil In an induction heating cooker comprising: an inverter means for supplying electric power to the heating part and the heating coil; and a control means for controlling the inverter means based on the setting of the upper surface operation part and the detection result of the temperature sensing element. Borosilicate glass with a minimum plate thickness of 3.7 mm or more is adopted, and the control means sets the maximum temperature that can be set by the upper surface operation section to 250 ° C. and adds the object to be heated. Controls, detection temperature of said temperature sensing element fault conditions is used to control the inverter means so as not to exceed 300 ° C..

  ADVANTAGE OF THE INVENTION According to this invention, the induction heating cooking appliance which expressed the white color with the cleanliness preferred in a kitchen on a plate can be supplied.

It is a perspective view of the state which stored the built-in type induction heating cooking appliance in the system kitchen. It is explanatory drawing which shows the upper surface of a heating cooker. It is explanatory drawing which shows the state which removes the plate of the upper surface of a heating cooker, and can see a heating coil. It is sectional drawing which shows the internal structure seen from the side surface of the heating cooker. It is explanatory drawing which shows the structure of a roaster. It is explanatory drawing which shows the roaster operation part in the kangaroo pocket part of a heating cooker. It is explanatory drawing which shows the upper surface operation part of a heating cooker. It is a block diagram explaining the heating part of a heating cooker, and its control. It is explanatory drawing for the sum total of the power consumption at the time of cooking of a heating cooker to keep below maximum power consumption. It is sectional explanatory drawing which shows the temperature detection element part of a heating cooker.

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

  1 to 10 show an embodiment of the induction heating cooker of the present invention. The cooker shown in FIG. 1 is a built-in induction heating cooker in which three pan mounting portions 6 a, 6 b, 6 c are provided on a plate 3.

  In addition, the present Example is not limited to the built-in type that fits in the kitchen, but may be a stationary heating cooker that is placed in the kitchen.

  The main body 2 of the heating cooker is incorporated by being dropped from the upper surface of the system kitchen 1 and installed. After installation, a roaster 4 and an operation panel 5 described later of the cooking device 2 can be operated from the front surface of the system kitchen 1.

  A pan (not shown) of an object to be heated at the time of cooking uses non-crystallized glass disposed on the upper surface of the main body 2 as a base material, and the non-crystallized glass is at least heat resistant on the back surface of the base material. Is applied on a plate 3 on which a letter or a substantially entire surface is painted using a heat-resistant paint of 3 and several tens of degrees and glass printing is applied on the surface to prevent the pan from slipping. In this embodiment, a white paint is used as the heat resistant paint.

  A cooking pan (not shown) can be cooked by being placed on the placement portion 6 drawn on the plate 3. The placement unit 6 has a placement unit right 6a and a placement unit left 6b arranged in front of the upper surface of the plate 3 on the upper surface of the main body 2, and is placed in the back (center rear) between the placement units 6a and 6b. The center 6c is arranged. And the heating coil unit 25 mentioned later for heating a cooking pot below each mounting part 6 on both sides of the plate 3 is each installed.

  The placement center 6c is a place where it is difficult to reach the position of the cook. For this reason, when the cooking pan is placed on the mounting unit right 6a and the mounting unit left 6b in the foreground, if the hand is extended to the mounting unit center 6c, the mounting unit right 6a and the mounting unit left 6b It is difficult to perform cooking by moving the hand at the placing portion center 6c due to steam generated during cooking from the cooking pan placed. Accordingly, the type of cooking performed at the placement portion center 6c is suitable for cooking that does not require the chef to move much, mainly cooking such as stew or heat retention. Moreover, since the heating power is low and the maximum power consumption is limited, the heating power of the heating coil 13c installed in the mounting portion center 6c corresponds to the mounting portion right 6a and the mounting portion left 6b. The heating coil right 13a and the heating coil left 13b are set so that the power consumption is reduced.

  1 and 2, a frame 14 is provided to protect the peripheral end surface of the plate 3.

  Inside the main body 2, a heating coil unit 25, which will be described later, which is a heat generating member, and electronic components are provided, and an air inlet 7 for sucking air from the outside of the main body 2 is provided to cool them. The illustrated inlet 7 is provided on the right side of the upper surface 14b of the main body 2 on the rear side 14b of the frame 14b. The main body 2 has the main body 2 in order to prevent inhalation of the steam from the pot and the suction of water droplets. An air inlet may be provided on the operation panel 5 side without being provided on the upper surface.

  The air sucked through the air inlet 7 is discharged to the outside from the air outlet 8 after cooling a heating coil unit 25 and an electronic component (described later) that generate heat inside the main body 2. Further, waste heat of the roaster 4 described later is also discharged from the exhaust port 8 at the same time, and the exhaust port 8 is provided on the side of the roaster 4 on the rear frame 14b on the upper surface of the main body 2.

  Since the roaster 4 is used to bake fish, pizza, etc., it is arranged on the left or right side of the front surface of the main body 2. In the present embodiment, it is arranged on the left side toward the front surface of the main body 2. Further, since it is not dedicated to grilled fish, the roaster 4 may be called a grill or an oven.

  The roaster 4 will be described in detail with reference to FIG.

  The cooking chamber 26 has a box shape with an open front, and an upper heating element 27 and a lower heating element 28 made of heating elements such as a sheathed heater and a gas burner are installed therein. An exhaust outlet 29 is provided at the upper rear of the cooking chamber 26. Although the upper heating element 27 and the lower heating element 28 are provided as the heating elements, only the upper heating element 27 may be provided. However, in this case, it is necessary to turn it over while the food 30 is being baked.

  The roaster door 32 that closes the front opening of the cooking chamber 26 has a handle 11 attached to the front side and a tray 31 attached to the back side. The saucer 31 is accommodated in the cooking chamber 26 so as to be freely inserted and removed from the front opening. On the other hand, a grill 33 is placed in the tray 31, and a food item 30 such as fish is placed thereon.

  The cooking chamber 26 is provided with an air purification catalyst 34 for purifying smoke and odor generated when the food 30 is baked. The air purifying catalyst 34 is attached so that smoke and odor entering from the exhaust outlet 29 always pass through the air purifying catalyst 34.

  When the exhaust fan 36 is operated, air flows into the cooking chamber 26 through the air intake 42 provided between the tray 31 and the roaster door 32. The inflowing air is discharged to the outside from the exhaust port 8 through the air purification catalyst 34 and the exhaust passage 35 together with smoke and odor generated in the cooking chamber 26. Due to the catalytic action of the air purification catalyst 34, the odor and smoke generated in the cooking chamber 26 are forcibly exhausted from the exhaust port 8 while being reduced according to the ability of the catalyst.

  A catalyst heater 37 for heating the air purification catalyst 34 is installed in the vicinity of the air purification catalyst 34 in the cooking chamber 26. As a result, the air purification catalyst 34 is heated and a catalytic action is exhibited.

  The temperature in the cooking chamber 26 is detected by temperature detection means 38 such as a thermistor provided at the upper portion of the cooking chamber 26 on the front opening side and the lower portion of the side surface of the tray 31.

  In the case of a single-sided grill provided with a heater only at the top, water must be put into the saucer 31 and baked in order to prevent the temperature of the saucer 31 from rising. In the present embodiment, the cooling passage 39 is provided in the lower part of the tray 31 so that the tray 31 can be cooled without adding water. When the suction fan 40 rotates, the air flowing in from the air intake 42 flows through the lower part of the receiving tray 31, cools the receiving tray 31, and then exhausts from the exhaust port 8 through the back side of the cooking chamber 26.

  The exhaust fan 36 and the suction fan 40 are driven by a motor 41 provided at the lower part of the rear frame 14b. The exhaust fan 36 and the suction fan 40 are directly attached to the shaft of the motor 41. The motor 41 is cooled by a self-cooling fan 43 provided on the shaft on the other end side of the motor 41.

  The motor 41 and the self-cooling fan 43 are disposed in a heat shield chamber 44 provided at the rear of the main body 2 at the lower part of the rear frame 14b. The heat shield chamber 44 is provided with an air inlet 45 on the bottom and side surfaces of the main body 2, air is taken in from the air inlet 45, and the cooled air flows out from a discharge hole 46 provided on the upper surface. .

  Next, the heating coil will be described with reference to FIG.

  A heating coil unit 25 for heating a cooking pan (not shown) is composed of a heating coil 13, a coil base 24, and ferrite (not shown). The heating coil unit 25 is disposed below the plate 3 of each placement unit 6 so that a certain gap is opened between the plate 3 and the heating coil 13. This gap is for cooling the plate 3 and the heat-resistant paint surface applied to the plate 3 and the heating coil 13 by flowing a cooling air described later. A heating coil unit right 25a is provided below the placement portion right 6a, a heating coil unit left 25b is provided below the placement portion left 6b, and a heating coil unit center 25c is provided below the placement portion center 6c. Yes.

  The winding of the heating coil 13 employs litz wire to suppress the skin effect. A voltage of several tens of kHz and several hundreds of volts is applied to the heating coil 13 from an inverter 72 described later in order to heat a cooking pan (not shown).

  The coil base 24 fixes the heating coil 13 from below, and ferrite (not shown) is embedded in the coil base 24.

  Temperature detection of the pan such as during automatic cooking is performed by a temperature detection element 21 provided in the heating coil 13. A non-contact type infrared sensor (for example, thermopile) may be used for the temperature detection element 21. Further, both a contact type and a non-contact type temperature detection element may be used.

  The case where an infrared sensor is used as the temperature detection element 21 as a non-contact type temperature detection element will be described below with reference to FIG.

  Since the infrared sensor 21 detects infrared rays radiated from the pan bottom through the plate 3, it is known that the detection accuracy of the pan bottom temperature deteriorates when the infrared transmittance of the plate 3 is small.

  In order to embody the description as non-crystallized glass having a transparent base material, borosilicate glass will be described below as an example of non-crystallized glass.

  Borosilicate glass has a lower light transmittance through infrared rays (wavelength of about 3 to 4 μm) radiated from the bottom of the pan than crystallized glass. Therefore, when using borosilicate glass, it is necessary to make the plate 3 thinner to compensate for the reduced amount.

  Next, an inverter for exciting the heating coil and its cooling will be described with reference to FIG.

  FIG. 4 is a vertical cross-sectional view of the heating cooker body 2, and a substrate on which an inverter is mounted and a heat radiation fin for cooling the heat generated by the heating element are described in the lower center portion. The left and right inverter boards 18 on which the inverters for driving the left and right heating coils 13a and 13b are mounted are arranged at the bottom, and the central inverter board 17 for driving the heating coil center 13c is arranged at the upper stage. In general, the upper stage is likely to receive the heat of the lower stage, but the heating coil center 13c has a lower maximum heat input than other coils, so the amount of heat generation is small. For this reason, the inverter board | substrate 17 which drives the heating coil center 13c was distribute | arranged to the upper stage. Further, as shown in FIG. 8, electronic components for driving the heating coil right 13a and the heating coil left 13b are mounted on the inverter board 18, and an inverter right 72a, an inverter left 72b, and an inverter control means right 73a, which will be described later, are mounted. And inverter control means left 73b are mounted.

  Returning to FIG. 4, each board is provided with heat radiation fins 22, 23 for efficiently exchanging heat generated by the electronic component with cooling air to lower the temperature of the electronic component. Is smaller than the radiation fin 22.

  As described above, the maximum heating power of each heating coil is set to be smaller in the heating coil center 13c than the heating coil right 13a and the heating coil left 13b. Therefore, power consumption in the central inverter board 17 is larger than that in the left and right inverter boards 18. small. For this reason, the amount of heat generated by the electronic components is also smaller than that of the left and right inverter boards, and the radiating fins used for cooling can be reduced. For this reason, the small radiating fins 23 are used for the central inverter board 17 and the large radiating fins 22 are used for the left and right inverter boards 18.

  Each component that generates heat is cooled by the air sent by the blower fan 20. The outside air for cooling sucked from the air inlet 7 flows through the board case 15 for housing the left and right inverter boards 18, the central inverter board 17 and the control board 19, and takes heat from the heat radiation fins 22 and 23. Each heating coil is cooled and discharged from the exhaust port 8 to the outside.

  The substrate case 15 shown in FIG. 3 is installed below the heating coil unit 25 opposite to the heating coil unit on which the roaster 4 is installed. In this embodiment, the heating coil unit is placed below the right 25a, and the substrate is stored in the substrate case to protect the substrate from the radiant heat from the heating coil 13 and the roaster 4 during cooking. In addition, an air passage through which the cooling air passes is formed so that the cooling air is efficiently distributed to the heating coil unit and the upper surface display unit.

  Since all the circuits cannot be accommodated in the substrate case 15 described above, a part of the circuit that does not generate heat extremely, a part that does not pass a large current, a control circuit that organizes the entire system of the heating cooker, and a control unit for the inverter circuit Is mounted above the substrate case 15.

  Next, the operation of the heating coil 13 will be described with reference to FIG.

  The operation of the heating coil 13 is performed by a capacitance type upper surface operation unit 9 provided on the plate 3. The upper surface operation unit right 9a, the upper surface operation unit center 9c, and the upper surface operation unit left 9b are arranged from the right corresponding to the placement unit right 6a, the placement unit center 6c, and the placement unit left 6b. This arrangement is such that the operator can intuitively understand the relationship between the pan and the operation unit.

  As is apparent from the figure, the upper surface operation unit right 9a and the upper surface operation unit left 9b have the same key arrangement. Therefore, hereinafter, the operation of the heating coil right 13a will be described as a representative.

  Reference numeral 48 denotes a cut / start key for starting and stopping cooking, and the LED lamp 53 is lit during cooking.

  The heating power for cooking is selected by the heating power key 49. The keys are divided into four stages: low heat, low heat, medium heat, and high heat, and each key is provided so that the necessary firepower can be set with a single operation. As for the standard of each thermal power, for example, when the thermal power can be adjusted in 12 steps at the maximum, the relationship between each thermal power and power consumption is equivalent to 100 W for “1”, 200 W for “2”, and 300 W for “3”. , “4” stage is 400 W, “5” stage is 500 W, “6” stage is 800 W, “7” stage is 1.1 kW, “8” stage is 1.4 kW, “9” stage is 1.6 kW, “ The “10” stage is 2 kW, the “11” stage is 2.5 kW, and the “12” stage is 3 kW. The numbers at each stage are numbers that are displayed on the upper surface display unit 10 to be described later as an indication of the thermal power. In addition, the relationship between the thermal power notation and the actual stage display is as follows: “1” for flash fire, “2”, “3”, “4”, “5” for low fire, “6”, “7”, “8” for medium fire. "," 9 "and" 10 "are assigned to the high fire, and" 11 "and" 12 "are assigned to the high power. The fire key 49 can be directly set to a representative fire power of four stages of fire power, the hot key 49a is "1", the low fire key 49b is "4", the medium fire key 49c is "7", and the high fire key 49d is "10". The LED lamp 54 in the set key portion lights up.

  Reference numeral 51 denotes a timer key that is selected mainly when performing timer cooking such as boiling or heat retention. Reference numeral 52 denotes a menu key for selecting cooked rice, fried food, kettle, etc. for automatic cooking. When the menu key 52 is pressed, a menu is displayed on the upper surface display unit 10 to be described later, and is displayed each time the menu key 52 is pressed. The selected menu is switched, and the menu to be used is selected.

  Also, the setting key 50 can be used to adjust the heating power, set the time during timer cooking, set the amount of rice during cooking, set the finishing adjustment for automatic cooking, and set the oil temperature when frying. . This setting key 50 is composed of an UP key 50a for increasing the quantity at the time of setting and a DOWN key 50b for decreasing, and indicates that the setting key 50 is valid when the LED lamp 55 in the setting key 50 section is lit. When turned off, it is invalid.

  For example, a case where the heating power is adjusted with the setting key 50 will be described. First, the medium fire key 49c is pressed to set the heating power to “7”. Thereafter, when the UP key 50a of the setting key 50 is pressed twice, the number indicating the thermal power displayed on the upper surface display unit 10 to be described later is changed from “7” to “8”, and from “8” to “9”. High fire “9” is set. Along with this, the LED lamp 54 of the fire power key 49 also turns off the LED lamp of the medium fire key 49c and the LED lamp of the high fire key 49d. The same applies to other settings. For example, the operation of the setting key 50 after the timer key 51 is pressed is for time setting.

  Next, the upper surface operation unit center 9c will be described. The main cooking of the mounting portion center 6c is heat insulation and stew. The reason for this is as described above. Therefore, the heating power of the heating coil center 13c is designed to be smaller than the heating power of other heating coils. For this reason, it is sufficient for the heat power notation to be low heat, low heat, medium heat, and even if the setting key 62 is cyclic type, it will return to its original state by pressing it up to three times, so each heat power like the two heating coils 25a, 25b in the foreground. There is no thermal power setting key corresponding to. Thereby, the installation space for the key can be secured. In addition, the content of the automatic cooking menu is limited to stew and heat insulation, etc., because the design is limited to the thermal power.

  Next, a display that reflects the result of the above-described operation will be described. The contents corresponding to the key operation of the upper surface operation unit 9 are displayed on the upper surface display unit 10. The contents to be displayed are a heat power display set by the upper surface operation unit 9, a time display for timer cooking, a display of a set oil temperature for fried food, and the like. The upper surface display unit 10 is disposed on the near side of the plate 3 placed on the upper surface of the main body 2 and on the back side of the plate 3. Accordingly, when viewing the display, the display portion is provided through the plate 3, so that the display portion of the upper surface display portion 10 is processed so that the display content can be seen through the plate 3. In addition, the backlight color of the display unit is set so that the set thermal power can be easily understood from the image. In the present embodiment, the flash fire and the low fire are displayed in green, the medium fire is displayed in orange, and the high fire and high power are displayed in red.

  Next, the operation unit related to the roaster 4 will be described. As shown in FIG. 1, an operation panel 5 on which a roaster operation unit 12 (described later) and a roaster display unit 65 for operating the heating condition of the roaster 4 are arranged is arranged to the right of the roaster 4. The operation panel 5 is located in front of the main body 2 and is a kangaroo type opening / closing mechanism. FIG. 1 shows a state where the operation panel 5 is closed, and FIG. 2 shows a state where the operation panel 5 is opened. The operation of the roaster operation unit 12 and the confirmation of the roaster display unit 65 (FIG. 6) can be performed with the operator standing while cooking.

  Various keys will be described with reference to FIG. Fish grill and gourmet (various automatic cooking) are selected by the grill selection menu key 66. Each time the fish roast key 66a is pressed, the round, fillet, string, tsukeyaki, and manual LED lamps displayed on the roaster display unit 65 are cyclically switched, and a menu that is lit is selected. Similarly, by pressing the gourmet key 66b cyclically, the lighting state of the pizza, foil baking, and gratin LEDs is switched, and the menu that is lit is selected.

  After selecting the menu, the cooking finish (baking) can be set with the setting key 68. Each time the up key 68a or the down key 68b is pressed, the weak / medium / strong LED lamps of the roaster display section 65 are turned on to enable selection. Then, the cooking time can be selected by pressing the timer key 69. Also at this time, the timer time (heating end time) can be selected by the setting key 68. When various settings are completed, cooking is started by pressing a cut / start key 67 for starting, stopping and canceling cooking of the selected menu. Even when the timer is set, cooking can be stopped by pressing this OFF / START key.

  Moreover, in the cooking-by-heating machine which concerns on a present Example, the function which prevents mischief by a child is provided. It can be unlocked by holding the child lock 71 for 3 seconds and then pressing again for 3 seconds.

  Next, the control will be briefly described with reference to FIG. The operation / display unit 75 includes the upper surface operation unit 9, the roaster operation unit 12, the upper surface display unit 10, and the roaster display unit 65 described so far. Menus, heating power information, cooking start / off information, etc., input by the operation unit of the operation / display unit 75 are sent as an input signal 80 to the control unit 74 described later, information recognized by the control unit 74, cooking progress, etc. Is sent to the operation / display unit 75 as a display signal 79 and displayed on the upper surface display unit 10 and the roaster display unit 65.

  The control unit 74 controls the heating unit based on the contents set by the operation / display unit 75 and a program such as automatic cooking incorporated in advance. Based on the set contents, setting information on the start, stop, and heating power of cooking is sent to an inverter control means 73 or a heater control means 82 to be described later via a control signal 78 (control signal 85). And temperature information is received by receiving the control signal 78 (control signal 85) which carried temperature information from the temperature detection element 21 (temperature detection means 38) which detects the temperature provided in the heating part. Although not shown in the block diagram, the blower fan 20 is also controlled, and the blower fan is operated during cooking.

  The inverter control unit 73 monitors and corrects the power setting to the heating coil 13, the start and stop of energization, and the power consumption of the heating coil 13 based on an instruction from the control unit 74. The inverter 72 is controlled (described later) by sending an inverter control signal 76 to the inverter 72. For monitoring and correcting the power consumption of the heating coil 13, the power consumption is calculated from the input current and input voltage of each heating coil 13 sent by the detection signal 77 from the inverter 72, which will be described later, and the heating power becomes the set value. Thus, an inverter 72 described later is controlled by an inverter control signal 76.

  The inverter 72 is means for supplying electric power to the heating coil 13 and supplies power to the heating coil 13 based on an instruction from the inverter control means 73. Similarly to the inverter control means 73, the inverter 72 is provided in each heating coil 13, and an inverter right 72a, an inverter left 72b, and an inverter means 72c are provided. Then, the input voltage and the input current of each heating coil 13 are detected and sent to the inverter control means 73 on each detection signal 77. The heater control means 82 controls ON / OFF of the heater 81 while monitoring the temperature in the cooking chamber 26 of the roaster 4 based on the signal from the control means 74. The temperature of the cooking chamber 26 is detected by the temperature detection means 38, input to the heater control means 82 by the detection signal 83, and energization of the upper heating element 27 and the lower heating element 28 is instructed by the control signal 85 from the control means 79. ON / OFF is controlled.

  The heater 81 is a generic name including the upper heating element 27, the lower heating element 28, and the temperature detection means 38 for detecting temperature information in the cooking chamber 26.

  Next, management of power consumption, which is one of the functions of the control means 74, will be described with reference to FIG.

  This figure is a schematic flow for the control means 74 to manage so that the total power consumption does not exceed the maximum power consumption of the product. When a thermal power change request is instructed from the operation / display unit 75, the control means 74 checks whether or not the total power consumption (Ws) at the time of the change request exceeds the maximum power (Wmax) of the product, If the maximum power is not exceeded, change the heating power display on the operation / display unit 75, instruct the inverter control means 73 or the heater control means 82 to start cooking and change the heating power, and if the condition is not satisfied, This indicates that the change setting is not accepted.

  Step 91 is a thermal power monitoring that monitors the total power consumption at the present time and the operation of the operation / display unit 75, and monitors the total after changing the power consumption accompanying a new cooking addition request or a current thermal power change request. It is a process, and the total power consumption (Ws) at the time of the thermal power change request is obtained.

  Step 92 is a step of comparing the total power consumption (Ws) at the time of the thermal power change request obtained in the thermal power monitoring process with the maximum power consumption (Wmax) of the product. As a result of comparison, the maximum power consumption power (Wmax) is determined. If the total power consumption (Ws) at the time of the thermal power change request is smaller, the process proceeds to a thermal power change process 93 described later, and otherwise, the process proceeds to an automatic cooking confirmation process 94 described later.

  Step 93 is a thermal power change process for accepting the thermal power change request, and changes the thermal power according to the thermal power change request.

  Step 94 is an automatic cooking confirmation step for confirming whether the setting cooking on the placement unit left 6b is cooking by manual setting or automatic cooking using an automatic menu. The process proceeds to the thermal power changing step 95, and since the thermal power cannot be changed during automatic cooking, the process proceeds to a thermal power change request rejecting process 96 as a final determination.

  In step 95, cooking on the placement unit left 6b is manual cooking, so the placement unit left is automatically adjusted so that the total power consumption (Ws) at the time of the thermal power change request falls within the maximum power consumption (Wmax) of the product. This is an automatic heating power changing step for adjusting the heating power on the 6b side. As described above, when the heating power is automatically changed, a notification sound for notifying the cook of the change is sounded or a display is made so that the changed contents can be understood.

  Step 96 is a refusal process in which a request to change the thermal power is not accepted. In this case as well, a warning not to accept is necessary.

  This description is an example in which the priority for maintaining the heating power on the left side 6b is set low. The priority of the thermal power required for each placement unit is automatically changed depending on the combination used. For example, when heating is performed on both the placement unit right 6a and the placement unit left 6b and the roaster 4 or the placement unit center 6c is used for cooking, if the cooking is performed on the placement unit left 6b, The priority on the right side 6a is set low.

  Further, the priority of the placement unit center 6c is low regardless of whether it is automatic cooking (warming, stew) or manual.

  The present embodiment has the above configuration, and the operation thereof will be described next.

  For example, a situation is described in which a user initially preheats a pan using a high heat power and then adds vegetables to make a fried vegetable. When a pan is placed on the placement unit right 6a and the high heat key 49d of the upper surface operation unit right 9a is pressed, the pressed key signal becomes an input signal 80 and is sent to the control unit 74. It is recognized that 49d has been input, and this content is transmitted to the operation display unit 75 as a display signal 79, and the LED lamp 54 of the thermal key 49d, which is the display unit, is turned on. Then, a number “9” indicating that the fire power is strong is lit on the upper surface display portion right 10a, and the backlight color is red, indicating that the fire is set to a strong fire. Next, when the cut / start key 48 on the upper surface operation unit right 9a is pressed, the LED lamp 53 is turned on through the same transmission path (hereinafter, description of the same signal path is omitted), and heating is started.

  When the control means 74 instructs to start cooking, the control signal right 78a transmits that the heating power set to the inverter control means right 73a is "9", and the inverter control means right 73a that has received this is set. Control of the inverter right 72a is performed so as to obtain thermal power, and power control of the heating coil right 13a is performed. The inverter right 72a transmits the detected value of the input voltage and the input current to the detection signal right 77a and transmits it to the inverter control means right 73a. The inverter control means right 73a obtains the power consumption from the detected value. The power control of the heating coil right 13a is performed so as to achieve the power consumption determined in “9” (hereinafter, description of the same signal path is omitted).

  Moreover, the control means 74 will turn ON the ventilation fan 20, if the start of cooking is recognized. When the blower fan 20 is turned on, the blower fan 20 sucks air outside the main body 2 from the intake port 7, and the amount of air blown from the blower fan 20 is distributed to each heat generating component, and from the discharge port 8 while cooling each component. Discharged.

  Air blown from the blower fan 20 is mainly passed through the left and right inverter boards 18, the central inverter board 17, the heating coil unit 25a, the heating coil unit left 25b, and the heating coil unit center 25c in the board case 15. The air that has cooled the left and right inverter boards 18 and the central inverter board 17 is sent to the control board 19, the surface display unit 10, the upper surface operation unit 9, and the heating coil unit 25, and in the heating coil unit 25, direct air from the blower fan 20. And the air that has passed through the substrate are cooled together, and all of the air is discharged from the exhaust port 8. The blower fan 20 may be either a sirocco fan or a turbo fan.

  Next, when the pan is heated and reaches a temperature suitable for charging the ingredients, the ingredients are added. By adding ingredients, the temperature of the pan decreases and cooking proceeds. At this time, if heating is left in an empty state, the temperature detection element 21 provided below the plate 3 cuts off the power supply to the heating coil 13 before the temperature at the bottom of the pan reaches approximately 300 ° C. To do. The reason is to prevent the plate 3 from cracking even when the temperature of the borosilicate glass used for the plate 3 is kept below the impact resistance temperature and rapidly cooled after heating. Moreover, it is for stopping the thermal expansion of the plate 3 below a specific value.

  In automatic cooking in which the power supplied to the heating coil is adjusted while detecting the temperature of the pan, the maximum temperature that can be set is 200 ° C. for frying and 250 ° C. for frying pan preheating. By doing so, it is determined that it can be used within the impact resistance temperature of the borosilicate glass used for the plate 3.

  Next, regarding the thermal expansion of the borosilicate glass, the plate 3 of the induction heating cooker does not heat the whole plate 3, and only the plate 3 that is in contact with the bottom of the pan that is induction-heated passes the temperature rise, Most of the others are not heated. Therefore, while the plate 3 in contact with the pan bottom is thermally expanded, the plate 3 around the plate 3 has almost no thermal expansion, so that the plate 3 that is generated at the bottom of the pan is pressed from the periphery. Occurs, the escape destination of thermal expansion occurs in the thickness direction, and the plate 3 at the bottom of the pot undulates. However, this undulation phenomenon varies depending on the strength due to the thickness of the base material. When borosilicate glass is used for the plate 3, the maximum temperature applied to the plate 3 is set to 250 ° C., and the minimum thickness of the borosilicate glass is 3 By using at .7 mm, the phenomenon of the undulation of the plate 3 due to the thermal expansion can be prevented to a minimum. As a result, heat conduction from the bottom of the pan to the plate 3 and the temperature detecting element 21 is always good, and even if the heated pan is placed on the upper surface operation portion 9 of the plate 3, there is no problem with the touch keys.

  In addition, for example, when using both a radial heater and induction heating, which is heated at about 600 ° C. by heat conduction using a heater as a heating source, the plate 3 using non-crystallized glass is heated above the impact resistance temperature. Crystallized glass may be used only for the portion to be formed. For example, a portion of the plate 3 that is heated to a temperature higher than the impact resistance temperature may be opened in a circular shape, and the opened portion may be closed with a circular crystallized glass with higher heat resistance.

  In many cases, a ceramic plate is used as a plate in an induction heating cooker in which the heating unit is a single mouth. In this case as well, it is possible to use the non-crystallized glass as the base material of the plate by adopting the above control method in order to give a high-class feeling.

  The non-crystallized glass described in this example includes quartz glass, high silicate glass, and borosilicate glass. In particular, in this example, silicon is approximately 80% and boric acid is approximately 10-15%. It means a borosilicate glass having a thermal shock temperature of 300 ° C. or more and 500 ° C. or less.

According to the above-described embodiment, a transparent glass base material (borosilicate glass) having no color variation between lots is used, and a desired heat-resistant coating is applied from the back side of the glass base material, so that the surface side From the perspective, it is possible to express the thickness of the glass on the plate and express the high-quality plate 3 with no turbidity in the color, and to express the clean white color that is preferred to be placed in the kitchen. A cooking device can be supplied.

  DESCRIPTION OF SYMBOLS 2 ... Main body, 3 ... Plate, 4 ... Roaster, 5 ... Operation panel, 6 ... Mounting part, 9 ... Upper surface operation part, 10 ... Upper surface display part, 12 ... Roaster operation part, 13 ... Heating coil, 17 ... Central inverter Substrate, 18 ... left and right inverter board, 20 ... blower fan, 65 ... roaster display, 72 ... inverter, 73 ... inverter control means, 74 ... control means, 75 ... operation / display part, 81 ... heater, 82 ... heater control means 97 ... Display

Claims (2)

A plate placed on the upper surface of the main body for placing an object to be heated;
A heating coil for inductively heating an object to be heated placed under the plate and placed on the plate;
A temperature detecting element disposed below the plate and detecting the temperature of the object to be heated;
An upper surface operation unit that is disposed on the plate and sets the heating power of the heating coil;
In the induction heating cooker comprising control means for controlling the inverter means based on the setting of the upper surface operation unit and the detection result of the temperature detection element,
The plate employs borosilicate glass with a minimum thickness of 3.7 mm or more,
The control means controls the heating of the object to be heated by setting the maximum temperature that can be set by the upper surface operation unit as 250 ° C., and the inverter so that the detected temperature of the temperature detecting element does not exceed 300 ° C. even in an abnormal state. An induction heating cooker characterized by controlling the means. The induction heating cooker according to claim 1,
An induction heating cooker, wherein a white paint is applied to the back surface of the plate.

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