JP2017194173A - High frequency heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To reduce unevenness in temperature, in heating a liquid in a container, in particular, in a cup having a large height.SOLUTION: A high frequency heating cooker includes a heating chamber 28, heating means 330 for heating a heated object 60c, a table plate 24 on which the heated object 60c is placed in the heating chamber 28, a weight sensor 25 supporting the table plate 24 and measuring a weight of the heated object 60c, an infrared ray sensor 52 for detecting a temperature on the table plate 24, input means 71 for inputting a finishing temperature of the heated object 60c, and control means 23a for controlling the heating means 330 on the basis of detection values of the weight sensor 25 and the infrared ray sensor 52 to obtain the finishing temperature. The control means 23a applies a value obtained by correcting the detection value of the infrared ray sensor 52 as a recognition temperature of the heated object 60c, when the weight of the heated object 60c is a prescribed value or less.SELECTED DRAWING: Figure 9

Description

  The present invention relates to a high-frequency cooking device.

  As a background art in this technical field, there is JP 2010-286183 A (Patent Document 1). In the summary column of Patent Document 1, “the drink 27 is placed not on the center position but on the side close to the infrared sensor 24 in accordance with the setting means 28 according to the setting contents of the setting means 23, so that it approaches the lower side of the infrared sensor 24. As a result, the infrared sensor 24 can directly receive the infrared rays from the drink 27, and the temperature of the drink 27 itself can be accurately detected. "

JP 2010-286183 A

  In Patent Document 1, when an object to be heated is arranged near the wall surface away from the rotating antenna and heated, the difference in temperature between the upper and lower sides of the object to be heated becomes large, and unevenness may occur in the finished temperature.

  In addition, since the infrared sensor is arranged at the center of the heating chamber top surface, it is difficult to provide grill heating means on the heating chamber top surface.

  Therefore, an object of the present invention is to reduce temperature spots when a liquid placed in a container, particularly a cup having a height is heated.

  The present invention has been made to solve the above-described problems, and includes a heating chamber, heating means for heating the object to be heated, a table plate on which the object to be heated is placed in the heating chamber, and the table. A weight sensor for supporting the plate and measuring the weight of the heated object, an infrared sensor for detecting the temperature on the table plate, an input means for inputting the finished temperature of the heated object, and the finished temperature And a control means for controlling the heating means based on the detection value of the weight sensor and the infrared sensor, and the control means, when the weight of the object to be heated is a predetermined value or less, A value obtained by correcting the detected value is set as a recognition temperature of the object to be heated.

  According to the present invention, it is possible to reduce temperature spots when heating a liquid placed in a container, particularly a tall cup or the like.

The front perspective view of the heating cooker which concerns on the Example of this invention. The rear perspective view which removed the outer frame of the cooking-by-heating machine concerning the example of the present invention. AA sectional drawing of FIG. It is AA sectional drawing of FIG. 1, Comprising: Operation | movement explanatory drawing of the infrared sensor in the case of drinking with a cup. It is AA sectional drawing of FIG. 1, Comprising: Operation | movement explanatory drawing of the infrared sensor in the case of using a sake bottle for sake drinking. The expanded sectional view of the infrared sensor part explaining the reference position of an infrared sensor. The expanded sectional view of the infrared sensor part explaining the end point position of an infrared sensor. The expanded sectional view of the infrared sensor part explaining the state which closed the observation window. The flowchart figure explaining the heating process of the liquor of the heating cooker which concerns on the Example of this invention. Explanatory drawing explaining the relationship between a container and the quantity of to-be-heated material. Explanatory drawing explaining the relationship between a container and the quantity of to-be-heated material. The control block diagram of the heating cooker which concerns on the Example of this invention. The figure explaining the heating operation of the liquor of the heating cooker which concerns on the Example of this invention.

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

  Embodiments of the present invention will be described below with reference to the accompanying 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. 12) is mounted, other 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. 12) 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.

  Further, 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 blown 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 use 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 protruding inward of the heating chamber 28. The observation portion 44 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 a substantially horizontal center of the heating chamber ceiling 28c inside a 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 ceiling 28c.

  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 placed in the approximate center of the table plate 24. In addition, the rotation of the infrared sensor 52 is better for detecting the temperature of the object to be heated 60 c 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.

  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 automatic cooking 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 by taking sake as an example, and the container 60 will be described by taking a cup and a bottle of sake.

  As shown in FIG. 12, the input means 71, the infrared sensor 52, the weight sensor 25, and the heating chamber temperature sensor 80 are inputted to the control means 23a, and the range heating means 330 is controlled by the control means 23a.

  First, a heating operation for heating alcohol using an infrared sensor will be schematically described with reference to FIG. The heating operation after the detection W1 of the weight W is roughly divided into two operations, ie, range heating 1 for detection heating and range heating 2 for additional heating.

  The detection heating operation of the range heating 1 is performed by detecting the temperature of the object 60c being heated by the infrared sensor 52 and determining the elapsed time (detection heating time T1) until the temperature to be detected reaches a predetermined determination temperature. It is a step of measuring, calculating a temperature rising rate until reaching a predetermined temperature, and determining a heating state from the temperature rising rate.

  The additional heating operation of the range heating 2 is performed by determining the container 60 being used based on the above determination, and calculating the remaining additional heating time up to the finishing temperature according to the container 60. Additional heating based on the heating time T2 calculated by calculating the heating time from to the final heating temperature, and additional heating based on the heating time T2 calculated by calculating the heating time from the detected weight W; There is.

  The above process will be described in detail with reference to the flowchart of FIG.

  Two types of containers 60, cups and bottles, are mainly used for warming sake. And the amount of liquor you put in varies. Heating is performed while judging these heating conditions.

  First, the container 60 containing liquor that is the 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 any one of hot, lukewarm, and human skin from the sake menu (step S0). The finishing temperature of each menu is 50 ° C. for hot water, 40 ° C. for lukewarm, and 35 ° C. for human skin. Either strong, medium, or weak is selected from the finish adjustment by the input means 71 (step S1). During the finish adjustment, the finish is finished at a standard temperature, the strong finish temperature is set to about 5 ° C. higher than the standard, and the weak finish temperature is set to about 5 ° C. lower than the standard. When the start of heating is input (step S2), a preset heating output P is set.

  Next, the total weight W of the heated object 60c and the container 60 placed on the table plate 24 is detected by the weight sensor 25 (step S3). When the detected weight W is less than or equal to the specific value W0, it is determined as the small load mode in the small amount mode determination (step S4). When the detected weight W is less than or equal to the specific value W0, the object to be heated 60c is heated in the small load mode (step S5). The transition to the small load mode assumes the weight of about a quarter of alcohol in a cup. The heating in the small load mode will be described later.

  Next, it is range heating 1 (detection heating) which judges the container 60 (cup and bottle) used while heating.

  When the confirmation of the small amount mode determination step (step S4) is completed, the range heating is started (step S6). Next, the initial temperature Ts1 of the object to be heated 60c is detected (step S7).

  Steps S8 to S10 are steps of measuring an elapsed time ta until the temperature Ts3 of the article 60c to be heated rises to the specific temperature Ts2.

  When the temperature of the object 60c to be heated becomes the same as the specific temperature Ts2, the infrared sensor 52 proceeds to the next step S11.

  In step S11, a temperature increase rate Tv1 is calculated by obtaining an elevated temperature obtained by subtracting the initial temperature Ts1 from the specific temperature Ts2 and an elapsed time ta from the start of heating until reaching the specific temperature Ts2.

  In step S12, the calculated temperature increase rate Tv1 is confirmed, and if it is slower than the specific temperature increase rate Tv0, the process proceeds to the virtue mode in step S14, and if it is earlier, the process proceeds to the cup mode in step S13.

  When sake is used to warm sake, the infrared sensor 52 cannot detect the temperature of the liquid level because the bottle is tall and the mouth is narrow. Therefore, the infrared sensor 52 detects the temperature only on the surface of the bottle. The temperature of the surface of the bottle is increased by heat conduction as the temperature of the liquor in the bottle rises, so that the temperature increase rate Tv1 is lowered.

  The heating so far is the range heating 1.

  Next, the range heating 2 (additional heating) after determining the container 60 being used will be described.

  First, the additional heating in the bottle mode will be described.

  As described above, Tokutori cannot detect the temperature of the liquid surface, and performs heating by calculating the heating time of the remaining additional heating based on the heating time confirmed in advance from the weight detected in step S3. Further, the heating time of the additional heating is displayed on the display unit 5 as the remaining heating time and is subtracted to inform the user of the heating end time.

  Next, additional heating in the cup mode will be described.

  The additional heating in the cup mode is set to a specific temperature Ts4 that is higher than the specific temperature Ts2 and close to the finish temperature (for example, a temperature that is 5 degrees lower than the finish temperature). The elapsed time ta is measured, the rate of temperature rise is determined from the rising temperature obtained by removing the initial temperature Ts1 from the specific temperature Ts4, and the remaining heating time to reach the finished temperature is calculated to perform heating. The remaining heating time is displayed on the display unit 5 and subtracted to inform the user of the heating end time. By making the specific temperature Ts4 close to the finishing temperature, the finishing temperature system is improved.

  The reason why the infrared sensor 52 does not detect the finished temperature is that, as described above, the infrared sensor 52 rotates and detects the temperature of the entire surface of the table plate 24. Therefore, it takes about several seconds until one temperature detection is completed. This is for preventing the finish temperature from being increased by continuing the heating in the meantime.

  Further, in the bottled wine mode and the cup mode, when the amount of liquor to be heated is the same, the heating time Tz is substantially the same time. However, the time when the remaining time is displayed on the display unit 5 is displayed earlier when the bottle is used. That triggers the user to use the waiting time to prepare the eggplant.

  Next, the heating process in the small load mode (S6) will be described.

  The small amount load mode is provided assuming that the amount of liquor is small relative to the size of the container. If the amount of the object to be heated (sake) 60c shown in FIG. 10 is a standard, the amount of the object to be heated (sake) 60c shown in FIG. 11 becomes small (detection angle α1> α2). When the amount of liquor decreases, the liquid level of the object to be heated 60c becomes low and the liquid level becomes the shadow of the container 60, and the detection area of the liquid level detected by the infrared sensor 52 becomes narrow.

  The infrared sensor 52 has a characteristic that even when there is no change in the temperature being detected, it can be seen that the detected temperature changes as the amount of infrared rays to be detected changes when the detection area where the temperature is detected is changed. Therefore, if the amount of liquor is small, the liquid level of the object 60c to be heated is lowered and the detection area of the infrared sensor 52 is narrowed. Therefore, even if the actual temperature is the same, the temperature in FIG. There is a problem of detecting the temperature of sake low. This problem is a problem that occurs when the temperature table data that is converted into the temperature recognized by the control means 23a with respect to the amount of infrared rays detected by the infrared sensor 52 is not changed.

  Therefore, in the small load mode (S5), in order to change the recognized temperature of the control means 23a with respect to the detected temperature, the temperature obtained by subtracting a specific temperature from the detected temperature of the infrared sensor 52 is set as the temperature of the object to be heated 60c. You may recognize it. Alternatively, the temperature table data may be changed exclusively for the small load mode.

  In the small load mode heating, similar to the cup mode heating described above, the specific temperature Ts5 is set, the elapsed time ta until the start of heating or the temperature of the liquor reaches the specific temperature Ts5 is measured, and the specific temperature Ts5 The temperature rise rate is obtained from the rising temperature excluding the initial temperature Ts1, and the remaining heating time to reach the finished temperature is calculated to perform heating. However, the difference from the cup mode is that the set temperature of the specific temperature Ts5 is set low so that the rate of temperature increase is calculated at the initial stage of the temperature increase due to the heating described above. The reason is that even in the small load mode, there are many uncertain factors such as the type of container 60 and the amount of liquor. Therefore, when heating proceeds, the measurement error that occurs between the detected temperature of the infrared sensor 52 and the actual temperature increases. Things can be considered. Therefore, before the measurement error increases, heating is performed by calculating the rate of temperature rise when the temperature of the liquor rises to about room temperature and calculating the remaining heating time to reach the finished temperature. The remaining heating time is displayed on the display unit 5 and subtracted to inform the user of the heating end time.

  According to the above-described embodiment, a high-frequency heating cooker suitable for liquor heating 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 detection heating time T2 addition Heating time T Judgment time

Claims (3)

A heating chamber;
Heating means for heating an object to be heated;
A table plate on which the object to be heated is placed in the heating chamber;
A weight sensor that supports the table plate and measures the weight of the object to be heated;
An infrared sensor for detecting the temperature on the table plate;
Input means for inputting a finishing temperature of the object to be heated;
Control means for controlling the heating means based on the detection value of the weight sensor and the infrared sensor so as to be the finishing temperature,
The control means includes
When the weight of the object to be heated is equal to or less than a predetermined value, a value obtained by correcting the detection value of the infrared sensor is set as a recognition temperature of the object to be heated. The control means includes
When the temperature rise rate is specified from the elapsed time until the temperature of the object to be heated reaches a predetermined temperature and the rising temperature of the object to be heated, and the temperature increase rate is slower than a specific value, the object to be heated The high-frequency heating cooker according to claim 1, wherein the container containing the food is recognized, the remaining heating time is displayed on the display unit, and the remaining time is notified to the user. The control means includes
The high-frequency cooking device according to claim 2, wherein when the rate of temperature rise is faster than the specific value, the display of the remaining heating time on the display unit is delayed as compared with the container.

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