JP2019138566A - Heating cooker - Google Patents

Abstract

To provide a heating cooker facilitating baking by applying an appropriate burnt color when a burnt color of bread is insufficient.SOLUTION: A heating cooker includes: a heating chamber for storing a heated object; heating means for heating the heated object; temperature detection means for detecting a temperature of the heating chamber or the heated object; opening/closing detection means for detecting opening/closing of the heating chamber; and control means for controlling energization to the heating means. The control means sets after finishing first heating treatment to the heated object, an extension time to energize the heating means for additional second heating treatment to the heated object, or a second control temperature as a heating target temperature, on the basis of a time from stop of energization to the heating means to opening of the heating chamber, or a time from opening to closing of the heating chamber.SELECTED DRAWING: Figure 13

Description

  The present invention relates to a cooking device for heating bread and the like.

  In a conventional general oven toaster, a rod-shaped heater composed of quartz tube, halogen, carbon, etc. is disposed horizontally above and below the heating chamber as a heat source, and a bread pan or the like is placed between the upper and lower heaters. It is the structure by which the cooking net is arrange | positioned (for example, refer patent document 1).

  Moreover, when the first cooking process (heating process) with respect to to-be-heated objects, such as a bread | pan, is complete | finished, if the to-be-heated object's baking color is inadequate, additional heat processing is performed with an extension switch. When the extension of the cooking process is specified by the extension switch, whether or not the temperature of the cooking chamber has decreased by detecting the temperature with a temperature sensor at the start of the extension process and comparing the detected temperature with a predetermined judgment temperature. Judging. And when detection temperature is lower than the said determination temperature, it controls so that heating amount may be raised compared with when it is higher than determination temperature (for example, refer patent document 2).

Japanese Patent No. 1422283 JP-A-10-220775

  The conventional oven toaster as in Patent Document 2 changes the control content at the time of extension only by the internal temperature at the start of extension, so the baking color becomes too dark or the baking color does not appear. There was a possibility.

  The present invention has been made to solve the above-described problems. For example, when the object to be heated is bread, when the baking color of the bread is insufficient in the first heat treatment, the appropriate baking is easily performed. An object of the present invention is to provide a cooking device that can be colored and baked.

  A heating cooker according to a first aspect of the present invention includes a heating chamber that houses an object to be heated, a heating unit that heats the object to be heated, and a temperature at which the temperature of the heating chamber or the object to be heated is detected. A detection means; an opening / closing detection means for detecting opening / closing of the heating chamber; and a control means for controlling energization to the heating means, wherein the control means ends the first heating process for the object to be heated. Later, based on the time from when the energization to the heating means is stopped until the heating chamber is opened, or the time from when the heating chamber is opened until it is closed, additional heating to the object to be heated is performed. For the second heat treatment, an extended time for further energizing the heating means, or a second control temperature that is a heating target temperature is set.

  A heating cooker according to a second aspect of the present invention includes a heating chamber that houses an object to be heated, a heating unit that heats the object to be heated, and a temperature at which the temperature of the heating chamber or the object to be heated is detected. Detecting means and control means for controlling energization to the heating means, and the control means detects the temperature detected by the temperature detecting means after starting energization to the heating means. The heating means for additional second heat treatment on the object to be heated after the first heat treatment on the object to be heated is completed based on the amount of heat by the product of the temperature and the elapsed time in a state exceeding Is set to a second control temperature which is an extended time for further energizing or a heating target temperature.

  A heating cooker according to a third aspect of the present invention includes a heating chamber that accommodates an object to be heated, a heating unit that heats the object to be heated, and a temperature at which the temperature of the heating chamber or the object to be heated is detected. Detection means and control means for controlling energization to the heating means, wherein the control means detects the temperature detected by the temperature detection means immediately before the end of the first cooking for the object to be heated. The heating means is further energized for an additional second heat treatment on the object to be heated after the first heat treatment on the object to be heated is completed based on whether the temperature change of the object is increasing or decreasing. The second control temperature that is the extended time to be heated or the heating target temperature is set.

  According to the cooking device according to the present invention, when the object to be heated is bread, an appropriate baking color can be applied to the bread and baked.

It is a front view which shows the external appearance of the heating cooker which concerns on Embodiment 1 of this invention. It is the perspective view which showed the heating cooker which concerns on Embodiment 1 of this invention in the state which opened the cover body. It is a longitudinal cross-sectional view of the heating cooker which concerns on Embodiment 1 of this invention. It is a longitudinal cross-sectional schematic diagram of the heating cooker which concerns on Embodiment 1 of this invention. It is the longitudinal cross-sectional schematic of another example which expanded the principal part of the heating cooker which concerns on Embodiment 1 of this invention. It is a top view of the bottom plate of the heating cooker which concerns on Embodiment 1 of this invention. It is a functional block diagram of the heating cooker which concerns on Embodiment 1 of this invention. It is the schematic diagram which planarly viewed the bottom plate in which the square bread | pan which concerns on Embodiment 1 of this invention was mounted. It is the schematic diagram which planarly viewed the bottom plate in which the mountain-shaped bread | pan which concerns on Embodiment 1 of this invention was mounted. It is a figure which shows the circuit structure of the electricity supply range switching apparatus which concerns on Embodiment 1 of this invention. It is the schematic diagram of another example which planarly viewed the bottom plate in which the square bread | pan which concerns on Embodiment 1 of this invention was mounted. It is a schematic diagram which shows the change from the time of cooking start which concerns on Embodiment 1 of this invention, and detected temperature. It is a flowchart which shows the whole control of the heat cooking of the heating cooker which concerns on Embodiment 1 of this invention. It is a flowchart which shows the procedure of calculation of the extended cooking time and extended cooking temperature in control of the heating cooking of the heating cooker which concerns on Embodiment 1 of this invention. It is a schematic diagram which shows the change from the time of the cooking start which concerns on Embodiment 2 of this invention, and detected temperature. It is a flowchart which shows the whole control of the heat cooking of the heating cooker which concerns on Embodiment 2 of this invention. It is a flowchart which shows the procedure of calculation of the extended cooking time and extended cooking temperature in control of the heating cooking of the heating cooker which concerns on Embodiment 2 of this invention. It is a schematic diagram which shows the change from the time of the cooking start which concerns on Embodiment 3 of this invention, and detected temperature. It is a flowchart which shows the whole control of the heat cooking of the heating cooker which concerns on Embodiment 3 of this invention. It is a flowchart which shows the procedure of calculation of the extended cooking time and extended cooking temperature in control of the heating cooking of the heating cooker which concerns on Embodiment 3 of this invention.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. The present invention is not limited to the embodiments described below. Moreover, in the following drawings, the relationship of the size of each component may be different from the actual one.

Embodiment 1 FIG.
1-13 shows the heating cooker 100 which concerns on Embodiment 1 of this invention. FIG. 1 is an external front view of a cooking device 100 according to Embodiment 1 of the present invention. FIG. 2 is an external perspective view of the cooking device 100 according to Embodiment 1 of the present invention with the lid 20 opened. FIG. 3 is a longitudinal sectional view of heating cooker 100 according to Embodiment 1 of the present invention.

  As shown in FIGS. 1 to 3, the heating cooker 100 according to the first embodiment is rotatable to the heating cooker body 10 and the hinge portion 19 on the back (rear) side of the heating cooker body 10. And a lid 20 that is supported and covers the upper space of the heating cooker body 10 so as to be freely opened and closed.

  In FIG. 1, a boundary line PL (upper and lower) where the lid 20 opens with respect to the heating cooker body 10 is slightly lower than the center in the height direction of the heating cooker. The direction indicated by “up” in FIG. 1 is the height direction of the cooking device 100. Conversely, the direction indicated by the arrow as “down” is the downward direction. The boundary line PL is in the middle of a first overlapping surface P1 and a second overlapping surface P2, which will be described later.

  In addition to the hinge portion 19, the heating cooker body 10 includes a bottom plate 11, a bottom surface heating device 12, a bottom surface temperature detection device 13B, a power supply substrate 14, an operation portion 15, an operation substrate 16, and a lid opening / closing detection. The apparatus 97 (refer FIG. 5, FIG. 7, the opening-and-closing detection means in a claim) and the control apparatus 50 (control means in a claim) are provided. The lid 20 covers the space above the bottom plate 11 so that it can be opened and closed.

  In addition, the lid 20 is placed on the heating chamber top plate 21, the heating chamber side wall 22, the upper surface heating device 23, the seal member 24, and the user (user) hangs his / her fingertip when lifting the front side of the lid 20. Or a handle 25 for picking. The upper surface heating device 23 and the bottom surface heating device 12 constitute the heating means described in the claims. Reference numeral 20A denotes a lid case constituting the outer shell of the lid 20, which is integrally formed of plastic or the like. 19A is a hinge case that constitutes the outer shell of the hinge part 19, and is formed of a material having high rigidity such as metal. Yes.

  As shown in FIG. 2, the operation unit 15 is provided on the front side of the heating cooker body 10, and the hinge unit 19 (see FIG. 3) is arranged on the reverse side. Therefore, as shown in FIG. 2, the lid 20 can be opened until the rear side is vertically supported directly above the heating cooker body 10 while being pivotally supported by the hinge portion 19. In addition, you may be in the state inclined to some extent beyond the vertical state, and even in this state, the heating cooker body 10 can support the lid 20 by its weight and does not fall backward.

  The direction indicated as “front” by an arrow in FIG. 2 is the front direction of the cooking device. Conversely, the direction indicated by the arrow as “rear” is backward. Similarly, the arrow direction “right” indicates the right direction, and “left” indicates the left direction. In the following description, the heating cooker body 10 of the present invention will be described according to the definitions of the front and rear and left and right directions.

As shown in FIG. 2, the heating cooker 100 includes a heating cooker main body 10 arranged so that the bottom plate 11 is exposed on the upper surface, and a lid arranged so that the heating chamber top plate 21 is exposed on the lower surface. 20.
The upper surface of the heating cooker body 10 has a first overlapping surface P1 that surrounds the front, rear, left and right of the bottom plate 11, and the lower surface of the lid 20 has the heating chamber when viewed from above. This is a configuration having a second overlapping surface P <b> 2 surrounding the front, rear, left and right of the top plate 21.

In FIG. 2, XR, XL, XF, and XB indicate the lateral width or the width in the front-rear direction of the first overlapping surface P1. That is, the first overlapping surface P1 has a width dimension of XR on the right side of the bottom plate 11 and XL on the left side.
Similarly, in the first overlapping surface P1, the width dimension in the front-rear direction is XB behind the bottom plate 11, and the front width dimension is indicated by XF. These dimensions XR, XL, XF and XB are at least 10 mm or more in the first embodiment.

  And in the state which the heating chamber top plate 21 of the said cover body 20 overlapped so that the upper surface of the said heating cooker main body 10 might be covered, as shown in FIG. 3, said 1st overlapping surface P1 and said 2nd The superposed surfaces P2 are in a state of facing each other across the “minute gap”. That is, the first overlapping surface P1 and the second overlapping surface P2 are close to each other, and an internal space of the heating chamber 40 described later is blocked from the outside. Here, the “state shut off from the outside” does not mean an airtight state in which air movement is not allowed at all, but refers to a level in which air is not actively circulated. When the inside of the heating chamber 40 becomes a high temperature and the volume of the air inside expands, the extent to which the air inside the heating chamber 40 naturally leaks to the outside is referred to as “the state blocked from the outside” It is. In the first embodiment, the “minute gap” is 3 mm or less. Further, the meanings of “sealed space (heating chamber)” and “space isolated from the outside (heating chamber)” are the same unless otherwise specified.

  In FIG. 2, YR, YL, YF, and YB indicate the lateral width or the width in the front-rear direction of the second overlapping surface P2. Each of these dimensions YR, YL, YF and YB is at least 10 mm or more in the first embodiment.

  The bottom plate 11 is provided on the upper surface of the heating cooker main body 10, and the object to be heated 30 such as bread is placed on the bottom plate 11. The bottom plate 11 is formed of a metal plate material having high thermal conductivity such as aluminum or copper (compared to general iron). Further, a black heat resistant coating is applied to at least the lower surface side of the bottom plate 11 so that the thermal efficiency of the bottom plate 11 can be increased. Hereinafter, the term “toast” means a food obtained by heating sliced bread and lightly scorching the surface unless otherwise specified.

  The bottom plate 11 has a shallow dish shape having a large flat surface portion 11C (see FIG. 6) except for the outer peripheral portion, and the upper surface of the flat surface portion 11C may be referred to as a “first heating surface”. . The first heating surface 11C is horizontal throughout.

  The lower surface of the object to be heated 30 is in direct contact with the first heating surface 11C, and heat from the bottom surface heating device 12 is transmitted. The “first heating surface” is not formed of a breathable object such as a net or punching metal. Since it is formed of a non-breathable material and, as already described, is formed entirely from a thin metal plate, for example, it has a structure that does not allow air, fine pieces of bread, or waste to pass through at all.

As shown in FIG. 3, the bottom surface heating device 12 is provided close to or in close contact with the lower surface side of the bottom plate 11, and heats the bottom plate 11. For this reason, when the temperature of the bottom plate 11 rises, the object to be heated 30 is heated from below by heat conduction from the bottom plate 11.
That is, in this embodiment, the bottom plate 11 receives heat from the bottom surface heating device 12 and becomes entirely high, and radiates heat from the entire top surface. For this reason, it acts on the object 30 to be heated as a single planar heating element.

  The bottom surface heating device 12 is, for example, a planar heater, and as the planar heater, a planar heater in which an electrotropy is wound around a mica plate for ensuring electrical insulation, and the electrotropic is sandwiched between ceramics. There are ceramic heaters formed and so on. In addition, there are various types of planar heaters such as a configuration in which heating wires that generate heat are arranged in a grid pattern with a mica plate interposed, and a configuration in which a large number of heating wires are arranged at a horizontal interval and spread on a mica plate. By using the bottom surface heating device 12 as a planar heater, the heating cooker body 10 can be reduced in size, and the heated object 30 can be uniformly heated, so that uneven baking can be reduced.

  In FIG. 3, the bottom surface temperature detection device 13 </ b> B is provided on the lower surface side of the bottom plate 11 and detects the temperature of the bottom plate 11. The bottom surface temperature detection device 13B includes, for example, a temperature sensor such as a thermistor that contacts the lower surface of the bottom plate 11, and a temperature detection circuit (not shown) that transmits a temperature detection signal from the temperature sensor to the control device 50 described later. And. The heat sensitive part of the temperature sensor is in direct contact with the lower surface of the bottom plate 11 or in contact with a heat-resistant insulating material.

  In FIG. 3, the power supply board 14 is provided on the back side inside the heating cooker body 10, and is mounted with a circuit for supplying power to the bottom surface heating device 12 and the top surface heating device 23.

  In FIG. 3, 79 is a main body case which constitutes the outer shell of the heating cooker main body 10, and is formed of a plastic material.

Next, the heating chamber 40 and the surrounding structure will be described.
When the lid 20 is closed so as to overlap the upper surface of the heating cooker body 10, a space with a certain volume is formed between the upper surface of the bottom plate 11 and the heating chamber top plate 21. That is, as shown in FIG. 3, a space having an effective height dimension H <b> 2 is the heating chamber 40. An object to be heated is accommodated in the heating chamber 40. The heating chamber top plate 21 has a heating chamber side wall 22 that is perpendicular to the entire periphery when viewed in plan view. Therefore, when a bread with a certain range of thickness is placed on the bottom plate 11, A certain amount of space H1 is formed between the upper surface of the heating chamber 40 and the ceiling surface of the heating chamber 40.

  The heating chamber top plate 21 is entirely formed by press molding using a thin metal plate having high thermal conductivity such as aluminum. A heating chamber side wall 22 to be described later is also integrally formed by press molding.

The heating chamber top plate 21 is also referred to as a “second heating surface”. As is apparent from the above description, the second heating surface is entirely formed of a metal plate, is non-breathable, and is installed horizontally.
11C of said 1st heating surfaces and the 2nd heating surface 21 have the same opposing space | interval over the whole. That is, since the first heating surface 11C and the second heating surface 21 are parallel to each other, the effective height dimension H2 of the heating chamber 40 described above is almost the entire area of the first heating surface 11C. Is ensured over the period.

  As shown in FIG. 3, the lid 20 has a concave portion 26 (see FIG. 2) whose central portion is recessed upward. The heating chamber top plate 21 is provided at the center of the lid 20 and forms the upper surface of the recess 26. The heating chamber side wall 22 is provided on the inner side surface of the lid 20 and forms the side surface of the recess 26. That is, most of the heating chamber 40 is formed inside the lid 20 by the recess 26. The remaining part of the heating chamber 40 is formed on the bottom plate 11. In other words, the heating chamber 40 is formed inside the lid body 20 and the heating cooker body 10 in an overlapping state.

  Further, at least the upper surface side of the heating chamber top plate 21 is provided with a black heat-resistant coating so that the heat efficiency of the heating chamber top plate 21 can be increased.

  The upper surface heating device 23 is provided on the upper surface side of the heating chamber top plate 21 and heats the heating chamber 40 by heating the heating chamber top plate 21, and the object to be heated is radiated from the heating chamber top plate 21. 30 is heated from above. The top surface heating device 23 is a planar heater similar to the bottom surface heating device 12, for example, and is disposed so as to be close to or in close contact with the top surface of the heating chamber top plate (second heating surface) 21. That is, in this embodiment, the heating chamber top plate (second heating surface) 21 is heated by the heat from the upper surface heating device 23, and the entire surface is heated toward the lower side of the heating chamber 40 described later. Radiates heat from the whole. Therefore, it functions as a planar heating element for the object to be heated 30.

  The sealing member 24 is continuously provided with a certain width along the lower end of the heating chamber side wall 22. In other words, when viewed in a plan view, it is provided over the entire first overlapping surface P1 so as to surround the front and rear and the left and right of the recess 26 of the lid 20. The seal member 24 protrudes about several millimeters downward from the second overlapping surface P2 over its entire length, and is in close contact with the upper surface of the peripheral edge portion 11A of the bottom plate 11 when the lid 20 is closed. High heating chamber 40 is formed. Since the seal member 24 is formed of, for example, silicon rubber, it has flexibility, and the lower end portion of the seal member 24 is deformed when it is in close contact with the upper surface of the peripheral edge portion 11A of the bottom plate 11.

  In the first embodiment, the sealing chamber 24 is used to form the heating chamber 40 having a high degree of sealing. However, the present invention is not limited thereto, and a labyrinth structure is provided instead of the sealing member 24, and the labyrinth structure is provided. It is good also as a structure which uses and forms the heating chamber 40 with a high sealing degree. For example, a groove is formed on one of the first overlapping surface P1 and the second overlapping surface P2, and the other is provided with a convex shape that fits into the groove with a minute gap.

  In FIG. 3, reference numeral 42 denotes a first upper case having a rectangular planar shape, and is formed from a metal thin plate by press molding. The outer peripheral edge portion 42 </ b> A of the first upper case 42 is overlaid on the upper surface of the upper surface heating device 23 that overlaps with the ceiling portion of the heating chamber top plate 21. 42S is a sealed space formed between the upper surface of the heating chamber top plate 21 and the lower surface of the first upper case 42.

  In FIG. 3, reference numeral 43 denotes a second upper case having a rectangular planar shape, which is formed from a metal thin plate by press molding. The outer peripheral edge 43A of the second upper case 42 is overlapped with the outer peripheral edge 42A of the first upper case 42.

  In FIG. 3, the upper surface temperature detection device 13 </ b> A (attached to the claims) is attached to the upper portion of the outer peripheral edge portion 42 </ b> A of the first upper case 42 and penetrates the outer peripheral edge portion 42 </ b> A to face the inside of the heating chamber 40 from the upper surface. Corresponding to a temperature detecting means). The upper surface temperature detection device 13A includes, for example, a temperature sensor such as a thermistor that detects the temperature inside the heating chamber 40, and a temperature detection circuit (not shown) that transmits a temperature detection signal from the temperature sensor to the control device 50 described later. ). Note that the upper surface temperature detection device 13A may be an infrared sensor. When the upper surface temperature detection device 13A is configured by an infrared sensor, the temperature of the upper surface of the object to be heated is detected.

  In FIG. 3, reference numeral 44 denotes a fixing screw provided so as to penetrate through the central portions of the first upper case 42 and the second upper case 43. Reference numeral 45 denotes a heat insulating material formed from a heat insulating material having high electrical insulating properties and heat insulating properties, and is made of, for example, glass wool. As shown in FIG. 3, the screw 44 is fixed upward so as to penetrate through the central portions of the first upper case 42 and the second upper case 43 from the heat insulating material 45 side. The heat insulating material 45 is installed in a state of being slightly compressed in the vertical direction so as to fill the gap 49 between the first upper case 42 and the heating chamber top plate 21 with no gaps except for the peripheral portions. ing.

  In FIG. 3, reference numeral 46 denotes a support frame having a ring shape (hollow cylinder) formed so as to surround the entire periphery of the heating chamber side wall 22 and is entirely formed of heat-resistant plastic. 46A is a lower surface of the support frame 46, and the lower surface forms the second overlapping surface P2.

Next, various voids and spaces inside the lid 20 will be described.
In FIG. 3, G <b> 1 is a first gap formed between the rear end surface of a normal size bread placed on the bottom plate 11 and the heating chamber side wall 22 on the rear side. As will be described later, the bread size includes “mountain bread” and “square bread”, and the external dimensions vary depending on the type of bread. When the “bread” is placed on the first heating surface 11C of the bottom plate 11, the planar size of the heating chamber 40 is set so that the first gap G1 is secured.

  G2 is a second gap formed between the rear end face of the bread and the front heating chamber side wall 22 when a normal bread is accommodated. In other words, the effective length in the front-rear direction of the heating chamber 40 is such a dimension that the front and rear sides do not come into contact with the heating chamber side wall 22 when a normal bread bread is accommodated. Similarly, although not shown, the effective length in the left-right direction of the heating chamber 40 is such that when a normal size bread is accommodated, neither the right side nor the left side is in contact with the heating chamber side wall 22. It has become. In addition, the first gap G1 and the second gap G2 are related to the presence of the inclined portion (inclined surface) 11B around the first heating surface 11C (front and rear, left and right) in the bottom plate 11. If the front and rear and left and right dimensions of the inclined portion 11B are large, the first and second gaps G1 and G2 are also increased.

  In FIG. 3, G <b> 3 is a third gap formed between the wall surface end surface in the vertical state in front of the support frame 46 and the side wall on the front side of the lid 20. G <b> 4 is a fourth gap formed between the vertical wall end face behind the support frame 46 and the rear side wall of the lid 20. Although not shown in the drawing, the right and left sides of the support frame 46 also have gaps between the side walls of the lid body 20, so that the lid 20 is entirely around the support frame 46. There is a gap between the side wall surface.

  In FIG. 3, G <b> 5 is a fifth gap formed between the vertical wall surface end surface formed in the support frame 46 and the front, rear, left and right outer wall surfaces of the heating chamber side wall 22. By this fifth gap G5 and the third and fourth gaps G3 and G4, the front and rear and the left and right sides of the heating chamber side wall 22 have heat insulation properties with respect to the lid body 20 serving as the outer shell of the heating cooker 100. Can be increased.

In FIG. 3, G6 is a sixth gap formed between the upper surface of the second upper case 43 and the upper wall surface (ceiling wall surface) of the lid body 20. With the sixth gap G6, the second upper case 43 can enhance heat insulation properties with respect to the lid body 20 serving as an outer shell of the heating cooker 100. Since the second upper case 43 has the heat insulating material 45 deployed in the horizontal direction above the upper surface heating device 23 as described above, the temperature of the second upper case 43 itself is also kept low.
The lid 20 is configured as described above.

FIG. 4 is a schematic vertical cross-sectional view of the heating cooker 100 according to Embodiment 1 of the present invention.
As shown in FIG. 4, the boundary line PL at which the lid 20 opens with respect to the cooking device body 10 is slightly below the center of the maximum height dimension Hmax of the cooking device.
The bottom plate 11 is obtained by forming a thin metal plate into a thin dish shape by pressing, and includes a large flat portion 11C (see FIG. 6) except for the outer peripheral portion. The upper surface of the flat portion 11C is the “first heating surface”. Reference numeral 11B denotes an inclined portion (inclined surface) 11B around (front and rear, left and right) of the first heating surface 11C. Since it is a schematic diagram in FIG. 4, the hatching forms of the cross sections of the plane portion 11 </ b> C and the inclined portion 11 </ b> B are not the same. Note that the angle of the inclined surface 11B is about 45 degrees in elevation so as to increase toward the outer peripheral side of the bottom plate 11, but it may be 30 degrees or conversely a steep inclination such as 75 degrees. However, as in the first embodiment, the angles of the inclined surfaces 11B in the front and rear, left and right of the plane portion (first heating surface) 11C are all unified and are 45 degrees.

In FIG. 4, HA is a linear distance to the second heating surface 23 side with reference to the boundary line PL between the lid 20 and the cooker body 10, and this distance HA is the first distance. 3 times or more than the distance HB to the heating surface 11C.
In FIG. 4, DP is a linear distance to the first heating surface 11C with reference to the boundary line PL that is separated vertically. That is, the “depth” from the upper surface of the bottom plate 11 to the first heating surface 11C is shown, and is set in the range of 2 mm to 10 mm. If this “depth” is large, there is an advantage that after the heated object 30 such as bread is accommodated, there is an advantage that inadvertent movement in the lateral direction can be prevented, but conversely, when toast etc. after cooking is taken out, Usually, the thickness of the 6-cut bread is about 20 mm, so that it becomes difficult for the user to grip the toast and there is a concern that the take-out operation may be impaired.

  In FIG. 4, reference numeral 21 denotes the heating chamber top plate (second heating surface), which is obtained by pressing one metal thin plate into a thin dish by pressing as described above. 4 is a schematic diagram, the hatching shapes of the cross sections of the second heating surface 21 and the heating chamber side wall 22 are not the same, but actually, the same metal plate is used to form the heating chamber side wall 22 in series.

  In FIG. 4, AL indicates the length in the front-rear direction of the planar heater constituting the bottom surface heating device 12. Actually, this corresponds to the maximum length in the front-rear direction of the mica plate described above, and since there is an electrotropy to the end of the mica plate in the front-rear direction, the range corresponding to the “heating zone” heated by the heating wire Is shown.

  As shown in FIG. 4, the planar heaters constituting the bottom surface heating device 12 face each other up to a range slightly longer than the length of the first heating surface 11 </ b> C in the front-rear direction. Heat is applied from the front end portion to the rear end portion of the first heating surface 11C. Note that the lateral width of the planar heater of the bottom surface heating device 12 is also slightly larger in the left-right direction of the first heating surface 11C. In this state, the sheet heater of the heating device 12 covers the lower part.

  In FIG. 4, BL indicates the length in the front-rear direction of the planar heater constituting the upper surface heating device 23. Actually, this corresponds to the maximum length in the front-rear direction of the mica plate described above, and since there is an electrotropy to the end of the mica plate in the front-rear direction, the range corresponding to the “heating zone” heated by the heating wire Is shown.

  As shown in FIG. 4, since the planar heaters constituting the upper surface heating device 23 face each other up to a range slightly longer than the length in the front-rear direction of the second heating surface 23, by energizing the upper surface heating device 23, The second heating surface 21 is heated from the front end portion to the rear end portion. It should be noted that the horizontal width of the planar heater of the upper surface heating device 23 is slightly larger in the left-right direction of the second heating surface 21, so that the upper surface of the second heating surface 21 in both the front-rear direction and the left-right direction is eventually increased. In this state, the surface heater of the heating device 23 covers the upper part.

  1-3, the operation part 15 is provided in the front surface of the heating cooker main body 10, and setting of cooking conditions is performed by a user's operation. The operation unit 15 includes a dial, buttons, and the like (hereinafter collectively referred to as “operation dial”), a mode setting operation unit 15A, a color setting operation unit 15B, and a size setting operation unit 15C. And a cooking start / stop operation unit 15D. Corresponding to the respective operation units, a setting mode display unit 16E, a set baking color table unit 16F, a set size display unit 16G, and a during cooking display unit 16H are provided.

  By turning the operation dial of the mode setting operation unit 15A, one of the cooking modes of “room temperature pan”, “French toast”, “salted bread”, and “frozen bread” is selected, and the selected setting mode is set. A signal (hereinafter, referred to as “mode setting signal”) that is displayed on the mode display unit 16E and identifies the cooking mode is input to the control device 50 described later.

Here, “room temperature bread” is bread that has been stored at room temperature.
French toast is a dish in which a single liquid such as a melted egg or milk or a liquid mixed with multiple ingredients is soaked in bread and then heated to finish. Note that the liquid does not necessarily have to be soaked into the center of the bread, and may be a part. Moreover, although the quantity of the liquid to be soaked is not ask | required, the moisture content before a heating becomes more than the bread single body before a heating.

  “Ingredient bread” is an ingredient other than bread, such as cheese, placed on bread. In addition, about ingredients, seasonings, such as mayonnaise, vegetables, meat, fish, fruits, etc. may be sufficient, or what combined them may be sufficient.

  “Frozen bread” refers to bread that is stored in a freezer and frozen. In addition, the storage method in a freezer, a storage period, etc. are not ask | required.

  The baked color setting operation unit 15B is for setting the “baked color” of the heated object 30 to be cooked by the user. By turning the operation dial of the baked color setting operation section 15B, one of the three baked colors "Dark", "Normal", and "Light" can be selected, and the selected baked color is displayed as the set baked color display. Displayed on the part 16F. When the selection is made, a signal for specifying “brown color” (hereinafter referred to as “brown color setting signal”) is input to the control device 50 described later.

  The user can select the size of the bread by turning the operation dial of the size setting operation unit 15C. The “size” here includes “mountain bread”, “square bread” and the like, and the size of the heated object 30 to be cooked is selected according to the outer shape of these breads. The size of the bread can be selected by turning the operation dial of the size setting operation unit 15C, the selected size is displayed on the setting size display unit 16G, and a signal for specifying the setting result (hereinafter referred to as “size setting signal”). Is input to the control device 50 described later. In addition, when calling it a normal size, it means the size of the bread, but in this Embodiment 1, by selecting the bread type (mountain type, square type,...) The premise is that the size is determined, and the term “size” is used. The size may be set by replacing the bread thickness.

  The cooking start / stop operation unit 15 </ b> D illustrated in FIG. 1 starts cooking by the heating cooker 100. When the user performs a specific operation with the intention of starting cooking, the cooking-in-progress display unit 16H is lit, and a signal for specifying the cooking start (hereinafter referred to as “cooking”). A start setting signal ”is input to the control device 50 described later. In addition, if cooking start stop operation part 15D is operated during cooking, a heat processing will stop and cooking will be forcibly terminated.

  The operation board 16 is provided on the front side inside the heating cooker body 10 and is mounted with a circuit for processing a signal input from the operation unit 15. The “baking color setting signal”, “size setting signal”, and “cooking start setting signal” are processed and then output to the control device 50.

  The control device 50 is provided inside the heating cooker main body 10 and is “mode setting” based on inputs from the operation unit 15, that is, “heating mode”, “baked color”, and “size” set by the user. Signals "," color setting signal ", and" size setting signal "are received and a control signal is output to the power supply board 14. The control device 50 can be configured by hardware such as a circuit device that realizes the function, or can be configured by an arithmetic device such as a microcomputer and software that defines the operation thereof.

  In FIG. 3, an arrow UT indicates a direction in which the outer peripheral edge of the partition plate 72 and the first lower case 75 is fixed to the ring-shaped plastic support frame 74 from below by a fastener such as a fixing screw. . In other words, the outer peripheral edge portions of the partition plate 72 and the first lower case 75 are fixed to the support frame 74. 75A is an inclined surface formed in series on the outer peripheral edge of the first lower case 75.

  FIG. 5 is an enlarged vertical cross-sectional view of another example in which the main part of the heating cooker 100 according to Embodiment 1 of the present invention is enlarged. In addition, this principal part has shown the contact part of the heating cooker main body 10 and the cover body 20 in the state in which the cover body 20 was closed.

  As the “labyrinth structure”, which is one means for ensuring airtightness on the overlapping surfaces (first overlapping surface P1, second overlapping surface P2) between the lid 20 and the heating cooker body 10, FIG. The configuration shown in FIG.

In FIG. 5, reference numeral 28 denotes a support frame similar to the support frame 46 having a ring (hollow cylinder) shape in plan view shown in FIG. 3, and is entirely formed of heat-resistant plastic or metal.
A magnet 97 a is fixed to the upper surface of the support frame 28. When the lid 20 is closed and the heating chamber 40 is closed, the magnet 97a approaches the lid opening / closing detection device 97 constituted by a reed switch, and the section in the lid opening / closing detection device 97 is closed. When the lid 20 is opened and the heating chamber 40 is opened, the magnet 97a is moved away from the lid opening / closing detection device 97, and a section in the lid opening / closing detection device 97 is opened. The controller 50 detects opening / closing of the heating chamber 40 by opening / closing the section.
Reference numeral 28a denotes a protrusion formed integrally with the lower surface of the support frame 28, that is, the second overlapping surface P2 so as to protrude downward. Since this protrusion is formed over the entire length of the ring (hollow cylindrical) support frame 28, it is formed in a ring shape in plan view.

Reference numeral 17 denotes a support frame made of heat-resistant plastic or metal, similar to the ring-shaped support frame 74 shown in FIG.
17a is a groove formed on the upper surface of the support frame 74, that is, the first overlapping surface P1, and this groove 17a is formed over the entire length of the ring (hollow cylinder) -like support frame 17. In plan view, it is formed in an annular shape.

  In the state in which the lid 20 is closed, the protrusion 28a of the support frame on the lid 20 side is closely fitted with the groove 17a of the support frame 17 on the cooker body 10 side. And since the projection part 28a and the groove | channel 17a fit, the heating chamber 40 with a high sealing degree can be formed.

  The position where the groove 17a is formed and the position where the protrusion 28a is provided may be reversed. That is, a protrusion (not shown) may be provided on the upper surface of the support frame 17 of the heating cooker body 10 and a groove (not shown) may be formed on the lower surface of the support frame 28 on the lid 20 side. Even in this manner, the heating chamber 40 having a high degree of sealing can be formed by fitting the protrusion and the groove. The grooves 17 a and the protrusions 28 a may be provided in a plurality of rows so as to surround the heating chamber 40. That is, the grooves 17a and the protrusions 28a may be formed in a double, triple, quadruple or the like concentrically.

  In FIG. 5, 81 is a decorative frame, and the planar shape is a ring (hollow cylinder). The decorative frame 81 and the plastic ring-shaped support frame 17 are fixed so that the positions of the upper surfaces thereof are flush with each other.

  In FIG. 5, 84 is a space formed between the main body case 79 and the decorative frame 81. Reference numeral 72 denotes a partition plate installed horizontally so as to cover the entire lower portion of the first lower case 75, and is entirely formed of a thin metal plate. A front end 72H of the partition plate 72 enters the space 84 and is bent vertically upward.

  Reference numeral 11E denotes a front end portion of the bottom plate 11, and the horizontal horizontal end portion 11E is pushed from above by the support frame 17 and the decorative frame 81 in a state where it overlaps the partition plate 72. For this reason, since the decorative frame 81, the support frame 17, the end of the bottom plate 11, the end of the first lower case 75, and the end of the partition plate 72 are in close contact with each other, the heat of the bottom surface heating device 12 is Escape to the outside of the main body case 79 is suppressed. Reference numeral 75 </ b> H denotes a vertical portion formed at the peripheral edge of the first lower case 75, and an outer peripheral end portion is pressed from above by the support frame 17 from the vertical portion. Reference numeral 77 denotes a peripheral wall material of the operation unit 15. An outer peripheral end portion of the first lower case 75 is sandwiched and fixed between the upper surface of the peripheral wall material and the lower surface of the support frame 17.

  The to-be-heated object 30 cooked with the heating cooker 100 according to the first embodiment is mainly bread. There are two types of bread: a “square” that is squared with a lid when baked, and a “mountain” that is finished without a lid when baked. Is approximately 12 cm wide x 12 cm long, and the mountain is approximately 12 cm wide x 16 cm long. In addition, the thickness of the bread varies depending on the number of slices. For example, the thickness of four slices is about 30 mm / sheet, and the thickness of six slices is about 20 mm / sheet.

The vertical and horizontal sizes of the heating chamber 40 are preferably at least larger than the size of the mountain-shaped bread and about 20 to 40 mm larger than the size of the mountain-shaped bread. The vertical and horizontal sizes of the heating chamber 40 are, for example, 14 cm wide × 18 cm long. This is a dimension in which the mountain-shaped bread placed on the bottom plate 11 in the heating chamber 40 does not contact the heating chamber side wall 22.
The planar dimensions of the first heating surface 11C of the bottom plate 11 are set to be larger than the planar dimensions of the “mountain” bread (the lateral width in the left-right direction is 12 cm and the longitudinal length is 16 cm).

  The height of the heating chamber 40 is preferably larger than that of at least four slices of bread, so that the ingredients do not contact the heating chamber top plate 21 even when the ingredients are placed on the four pieces of bread. The height of the heating chamber 40 is 45 mm, for example. Even if the lid 20 is closed with the ingredients such as cheese up to a thickness of about 10 mm on the thickest commercially available four-piece 30 mm bread placed on the bottom plate 11, the bread The ingredients on the top and the heating chamber top plate 21 are not in contact with each other and are in a state of being separated by several mm to 15 mm.

  Next, FIG. 6 will be described. The bottom plate 11 on which the object to be heated is placed has a rectangular planar shape. This is because the object 30 to be heated, which is the target of the cooking device, includes a mountain-shaped bread, so that it is a rectangle that is a general shape of the mountain-shaped bread.

In FIG. 6, W1 shows the vertical direction (front-back direction) dimension of a mountain type bread | pan, for example, is about 16 cm. L1 shows the width (left-right direction) dimension of the mountain type bread | pan, for example, is about 12 cm.
W4 indicates the dimension of the bottom plate 11 in the front-rear direction (vertical direction), and L4 indicates the maximum width dimension of the bottom plate 11.

W2 indicates the vertical dimension of the flat portion 11C on the bottom plate 11 on which the bread or the like is placed, and L2 indicates the maximum width dimension thereof.
W3 indicates the vertical dimension of the inclined portion 11B formed in the bottom plate 11 around the front, rear, left and right of the flat surface portion 11C, and L3 indicates the maximum width dimension thereof. The inclined portion 11B is formed, for example, at an elevation angle of 45 degrees toward the outer peripheral side. The inclined portions 11B are formed in the same planar size on the front, rear, and left and right sides of the flat portion (first heating surface) 11C. In other words, it is formed symmetrically in the front-rear and left-right directions with reference to the left-right center line HL passing through the center portion O of the flat portion 11C and the front-rear center line VL.

  W4 indicates the length in the front-rear direction that is the maximum outer dimension in the bottom plate 11, and L4 indicates the maximum width dimension.

  As is apparent from the above description, the flat portion (first heating surface) 11C is entirely formed of a metal plate, is non-breathable, and is installed horizontally.

  As shown in FIG. 6, the planar size of the planar portion (first heating surface) 11C is as follows. The maximum vertical dimension is W2 and the maximum horizontal dimension is L2. Bigger than size. That is, the planar size of the first heating surface 11C is formed larger than the outer dimensions of the bread that is the main heated object.

  Incidentally, the longitudinal dimension W2 of the flat surface portion (first heating surface) 11C is 177 mm, and L2 is 127 mm. Further, the rated power consumption of the bottom surface heating device 12 is 300 W, and “power consumption per square centimeter (per square centimeter” ”obtained as a result of dividing by the substantial area contributing to heating the object 30 to be heated. Watt density ") is 1.3W.

  3 and 5, reference numeral 75 denotes a first lower case made of a thin metal plate. Although not shown in FIG. 4, a heat insulating material (not shown) 45 formed of the same material as the heat insulating material 45 is disposed between the first lower case 75 made of a thin metal plate and the partition plate 72. Has been.

Next, FIG. 7 will be described. FIG. 7 is a functional block diagram of the heating cooker according to the first embodiment.
As shown in FIG. 7, the energizing range switching device 60 that determines the energizing range for the control device 50, the top surface heating device 23, and the bottom surface heating device 12, and can select the heating state according to the size of the bread, the power source It is mounted on the substrate 14.

  When the user operates the size setting operation unit 15C in the operation unit 15 and a “size setting signal” is input to the control device 50, the control device 50 selects the “energization range” corresponding to the “size setting signal”. The “designation signal” is output to the energization range switching device of the power supply board 14.

  The control device 50 according to the first embodiment includes a main control unit 51, a calculation unit 52, a timer unit 53, a storage unit 54, and a voltage detection unit 55. The main control unit 51 includes information (“mode setting signal”, “baked color setting”) input from the operation unit 15 via the upper surface temperature detection device 13A, the bottom surface temperature detection device 13B, the lid body opening / closing detection device 97, and the operation board 16. The bottom surface heating device 12 and the top surface heating device 23 are controlled based on “signal” and “size setting signal”).

  The calculation unit 52 calculates a heating end time, an extended cooking time, an extended cooking temperature, and various control parameters, which will be described later. The storage unit 54 is composed of, for example, a ROM, and stores a plurality of weight reduction rates corresponding to a plurality of “baked colors”. For the “size setting signal”, the energization range switching pattern corresponding to the shape and size (vertical and horizontal dimensions) of the bread is stored in a format such as a correspondence table (table). In addition, the storage unit 54 has a first reference time ts1 and a second reference time ts2 for calculating an extended cooking time or an extended cooking temperature, which will be described later, or a reference temperature T0, a first control temperature Tc1, The second control temperature Tc2 is stored. In addition, the voltage detection unit 55 detects a detection signal of the lid opening / closing detection device 97 based on a change in voltage detected by the voltage detection unit 55.

  Based on the control signal output from the control device 50, the power supply substrate 14 turns on or off energization to the bottom surface heating device 12 and the top surface heating device 23. The temperature of the bottom plate 11 heated by the bottom surface heating device 12 is detected by the bottom surface temperature detection device 13B, and the detected temperature information is input to the control device 50. Further, the opening / closing of the lid 20 is detected by the lid opening / closing detection device 97, and the detected opening / closing information is input to the control device 50.

  FIG. 8 is a schematic view in plan view of the bottom plate 11 on which the square bread 30a according to Embodiment 1 of the present invention is placed. FIG. 9 is a schematic view in plan view of the bottom plate 11 on which the mountain-shaped bread 30b according to Embodiment 1 of the present invention is placed. FIG. 10 is a schematic diagram showing a circuit configuration of the energization range switching device 60 according to Embodiment 1 of the present invention.

  As shown in FIGS. 8 to 10, the bottom heating device 12 uses a planar heater in which an electrotrophic 41 </ b> A is superimposed on the entire mica plate as an electrical insulating material. Is arranged in a band shape along one direction on the surface. In the electrotropical 41A, the wiring pattern is devised so as to uniformly heat the entire first heating surface 11C of the bottom plate 11 in particular.

  Similarly, the upper surface heating device 23 uses a planar heater in which an electrotrophic 41B is superimposed on a mica plate, and the electrotropical 41 is formed in a strip shape along one direction on the surface of the heating chamber top plate 21. Has been placed. 8 and 9, the electrotropy 41A of the bottom surface heating device 12 is illustrated, but the electrotropy 41B of the top surface heating device 23 has the same configuration. The electrotropics 41 </ b> B of the top surface heating device 23 are respectively provided at positions facing the electrotropics 41 </ b> A of the bottom surface heating device 12. That is, the electrotropy 41A that heats bread from below and the electrotrophic 41B that heats bread from above have the same projected area when viewed in the vertical direction. For example, when the range in which the electrotropy 41B of the top surface heating device 23 is provided is 16 cm in the vertical direction (front-back direction) and 12 cm in the horizontal (width) direction, the electrotropy 41A of the bottom surface heating device 12 is similarly 16 cm. The size of × 12 cm and the two electrotropics 41A and 41B are in an overlapping state when viewed in the vertical direction.

  When the electrotropics 41A arranged on the surface of the bottom plate 11 are arranged at a uniform interval, heat concentrates on the central part of the bottom plate 11, so that the central part and the outer part (outer peripheral edge of the bottom plate 11). Part)). And if a temperature difference arises in the center part of the bottom plate 11, and an outer side part, when heating the to-be-heated material 30, a baked color will become dark only in a center part, and a baking unevenness will be made. Therefore, by making the arrangement interval of the electrotropics 41A wide at the central portion of the bottom plate 11 and narrowing at the outer portion, a temperature difference between the central portion and the side portion is less likely to occur, and the object 30 is heated. The unevenness of baking can be reduced.

  The energization range switching device 60 includes a first switching unit 61 and a second switching unit 62. One set of each of the first switching unit 61 and the second switching unit 62 is provided in the bottom surface heating device 12 and the top surface heating device 23.

  The bottom surface heating device 12 includes a first heating unit 12a and a second heating unit 12b. When the first switching unit 61 is turned on, only the first heating unit 12a is energized and the second switching unit 62 is turned on. Then, the first heating unit 12a and the second heating unit 12b are energized.

  The upper surface heating device 23 includes a first heating unit (not shown) and a second heating unit (not shown). When the first switching unit 61 is turned on, only the first heating unit is energized, and the second heating unit 23 is turned on. When the switching unit 62 is turned on, the first heating unit 12a and the second heating unit are energized.

  The control device 50 switches the first switching unit 61 and the second switching unit 62 of the two switching devices 60 to ON or OFF according to the “size” of the heated object 30 set by the size setting operation unit 15C. By doing so, the energization range to the bottom surface heating device 12 and the top surface heating device 23 is switched, and the heating range in the heating chamber 40 is changed.

  In the heating cooker 100 according to the first embodiment, one bottom surface heating device 12 is provided, and the bottom surface heating device 12 is configured by one planar heater (electrotrophic 41). It is not limited. For example, FIG. 11 is a schematic diagram of another example in plan view of the bottom plate 11 on which the square bread 30a according to Embodiment 1 of the present invention is placed.

  As shown in FIG. 11, the heating cooker 100 may include a plurality of bottom surface heating devices 12, and the switching device 60 may switch the presence / absence of energization to the electrotropics 41 </ b> A and 41 </ b> B of each bottom surface heating device 12. . Similarly, for the upper surface heating device 23, the heating cooker 100 includes the upper surface heating device 23 composed of a plurality of planar heaters, and the switching device 60 supplies power to the planar heaters of each upper surface heating device 23. It is good also as a structure which switches presence / absence.

  In the heating cooker 100 according to the first embodiment, one bottom surface heating device 12 may be provided, and the bottom surface heating device 12 may be configured by a plurality of planar heaters (electrotropics 41), but is not limited thereto. It does n’t have to be. As shown in FIG. 9, the heating cooker 100 includes a bottom surface heating device 12 including a plurality of planar heaters 41 </ b> A and 41 </ b> B, and the energizing range switching device 60 moves to each planar heater 41 </ b> A and 41 </ b> B of the bottom surface heating device 12. It is good also as a structure which switches the presence or absence of electricity supply. Similarly, the upper surface heating device 23 may be configured by a plurality of planar heaters, and the energization range switching device 60 may switch the presence / absence of energization of each planar heater.

Next, cooking of the object 30 to be heated by the heating cooker 100 according to the first embodiment will be described.
The user closes the lid 20 after placing the object to be heated 30 on the bottom plate 11. Next, the user sets the “heating mode” according to the type of the object to be cooked 30 by using the mode setting operation unit 15A, and the object to be heated 30 according to the user's preference by using the baking color setting operation unit 15B. Set the “Gray color”. Further, the user sets “size” in accordance with the size of the heated object 30 to be cooked by the size setting operation unit 15C. Thereafter, the user presses the cooking start / stop operation unit 15 </ b> D provided in the operation unit 15.

  When the cooking start operation unit 15D is pressed and the control device 50 receives a “cooking start command signal” from the operation board 16, the control device 50 starts energizing the bottom surface heating device 12 and the top surface heating device 23, They are controlled based on the “heating mode”, “baked color”, and “size” set by the user.

  When the “size” selected by the size setting operation unit 15C designates “square bread”, the control device 50 turns on the two first switching units 61 and sets the two second switching units 62. Are turned OFF, and energization to the bottom surface heating device 12 and the top surface heating device 23 is started. By doing so, the heating range becomes a size corresponding to the square bread 30a.

  When the “size” selected by the size setting operation unit 15C is “mountain bread”, the control device 50 turns off both the first switching units 61 and turns on both the two second switching units 62. Then, energization to the bottom surface heating device 12 and the top surface heating device 23 is started. By doing so, a heating range becomes a size corresponding to the mountain-shaped bread 30b.

  In this way, by selecting “square-shaped bread” or “mountain-shaped bread” in the size setting operation unit 15C, a heating range that matches those sizes is determined. That is, unnecessary power consumption during cooking can be reduced by switching the energizing range to the bottom surface heating device 12 and the top surface heating device 23 according to the size of the object to be heated 30 such as “square bread” or “mountain bread”. Because it is suppressed, energy saving can be achieved.

  After the energization of the bottom surface heating device 12 and the top surface heating device 23 is started, the control device 50 controls them based on the “heating mode” and “baked color” set by the user. Then, the object to be heated 30 is heated from below by the heat conduction from the bottom plate 11 heated by the bottom surface heating device 12, and the object is heated by the radiant heat from the heating chamber top plate 21 heated by the heating chamber top plate 21. The operation of heating the object 30 from above is centrally controlled.

  As the heating of the bottom surface of the object to be heated 30 proceeds, the water evaporates and the water content decreases. . At this time, since the bottom surface of the object to be heated 30 is in close contact with the first heating surface 11C of the bottom plate 11, the evaporated water is not easily discharged from the bottom surface of the object to be heated 30 to the outside. Move inside. That is, moisture does not permeate through the bottom plate 11 and diffuse to the outside of the heating chamber 40.

  On the other hand, as the heating of the upper surface of the object to be heated 30 proceeds, the water evaporates and the water content decreases, and when the water content falls below a certain value, a crust layer is formed on the upper surface of the object 30 to be cured. Is done. At this time, the evaporated water is discharged from the upper surface of the object to be heated 30 and moves to the inside of the object to be heated 30. Also in this case, moisture does not permeate through the second heating surface 23 or the heating chamber side wall 22 and actively diffuse to the outside of the heating chamber 40, or forcibly diffuse.

  Moisture discharged from the upper surface of the article to be heated 30 to the outside is confined in the heating chamber 40 having a high degree of sealing. And the to-be-heated material 30 will be heated in the heating chamber 40 which is a high-humidity sealed space filled with moisture, and even if the heating proceeds, it becomes difficult for moisture to be discharged from the to-be-heated material 30 to the outside. Moisture discharged from the object 30 to the outside can be suppressed. Therefore, in this heating cooker 100, when the to-be-heated object 30 is a bread, it can be baked to the state where the water | moisture content was maintained inside the bread.

  The heating cooker 100 heats the object to be heated 30 placed on the bottom plate 11 from below by heat conduction from the bottom plate 11, and the heating chamber top plate 21 heated by the heating chamber top plate 21. Heated from above by radiant heat from Therefore, when the to-be-heated material 30 is a bread, it can be baked to a state with little baking unevenness.

  As described above, the control device 50 of the heating cooker 100 controls the energization of the bottom surface heating device 12 and the top surface heating device 23 to be energized for a predetermined time after cooking is started. Then, when the energization ends, the first heat treatment ends. Here, a case where the user determines that the baking color of the article to be heated 30 is insufficient and performs additional heat treatment will be described.

FIG. 12 is a schematic diagram showing changes in time and detected temperature from the start of cooking according to Embodiment 1 of the present invention.
The cooking start / stop operation unit 15D is operated at time t0 to start the first heat treatment for the object to be heated 30.
Next, at time t1, the energization to the bottom surface heating device 12 and the top surface heating device 23 is finished, and the first heat treatment for the article to be heated 30 is finished. The time t1 is a time when the detected temperature T is rising. Even when the energization of the heating unit is stopped, the surface temperature of the heating chamber 40 and the object to be heated 30 is increased by the preheating of the heating unit, and the detection temperature T detected by the upper surface temperature detector 13A is increased. Thereafter, the detected temperature T decreases.
Next, the lid 20 is opened at time t2, and the heating chamber 40 is opened. Then, outside air having a temperature lower than that of the heating chamber 40 enters the heating chamber 40, and the surface temperatures of the heating chamber 40 and the object to be heated 30 are lowered. Between the time t2 and the time t3 described later, the color of the object to be heated 30 is confirmed. As a result, the baked color is not sufficient and additional heating is performed.
Next, at the time t3, the lid 20 is closed, the heating chamber 40 is closed, the burnt color setting operation unit 15B is operated, and the second heat treatment for the article 30 to be heated is started.
Finally, energization to the bottom surface heating device 12 and the top surface heating device 23 ends at time t4, and the second heat treatment for the article 30 to be heated ends.

This heating control will be described with reference to FIGS.
FIG. 12 is a schematic diagram showing changes in time and detected temperature from the start of cooking according to Embodiment 1 of the present invention. FIG. 13 is a flowchart showing overall control of cooking by the heating cooker according to Embodiment 1 of the present invention. FIG. 14: is a flowchart which shows the procedure of calculation of the extended cooking time and extended cooking temperature in control of the heating cooking of the heating cooker which concerns on Embodiment 1 of this invention.

  In FIG. 13, in S100 (start), the user sets cooking conditions using the mode setting operation unit 15A, the grill color setting operation unit 15B, and the size setting operation unit 15C of the operation unit 15, and then the cooking start / stop operation unit 15D. When the is operated, the control device 50 starts energization to the top surface heating device 23 and the bottom surface heating device 12 based on the set cooking conditions, and starts the first heat treatment for the object 30 to be heated. Furthermore, the timer unit 53 also starts timing. Then, the process proceeds to S101.

  In S101 (cooking end), the control device 50 compares the heating end time calculated by the calculating unit 52 based on the set cooking condition with the time measured by the timer unit, and the time measured reaches the heating end time. It is determined whether or not cooking (first heat treatment) has been completed. If cooking has not been completed (NO in S101), the process proceeds to S102.

  In S102 (with start / stop button operation?), Control device 50 determines whether or not there has been an operation on the start / stop button (cooking start / stop operation unit 15D). If there is no operation on the start / stop button (cooking start / stop operation unit 15D) (NO in S102), the process returns to S101. When there is an operation on the start / stop button (cooking start / stop operation unit 15D) (YES in S102), the process proceeds to S103 (end), and the control device 50 ends the first heat treatment.

  When cooking (first heat treatment) is completed in S101 (YES in S101), the control device 50 stops the timer 53, resets the time, and then proceeds to S104.

  In S104 (door closing time measurement), when cooking (first heat treatment) is finished, the control device 50 starts measuring the timer unit 53 and proceeds to S105.

  In S105 (door open detection?), The control device 50 detects whether or not the heating chamber 40 has been opened by the lid opening / closing detection device 97. When the control device 50 detects that the heating chamber 40 is not open (NO in S105), the control device 50 returns to S104. When it is detected that heating chamber 40 is open (in the case of YES in S105), the timer unit 53 stops timing, and the closed time when heating chamber 40 is closed after cooking (first heating process) is completed. ((T2-t1) time = tcl in FIG. 12) is measured. And the control apparatus 50 resets the time count of the timer part 53, and progresses to S106.

  In S106 (door opening time measurement), the time for which the heating chamber 40 is open is measured. When the controller 50 detects that the heating chamber 40 has been opened by the lid opening / closing detector 97, the controller 50 starts measuring the timer unit 53 and proceeds to S107.

  In S107 (door closed detection?), The control device 50 detects whether or not the heating chamber 40 is closed by the lid opening / closing detection device 97. When the heating chamber 40 is in an open state (NO in S107), the process returns to S106. When the heating chamber 40 is closed in S107 (YES in S107), the control device 50 stops the timing of the timer unit 53, and the opening time ((( t3-t2) Time = top)) is measured. And the control apparatus 50 resets the time count of the timer part 53, and progresses to S108.

  In S108 (firing color setting section operation = extension setting?), The control device 50 determines whether or not the burning color setting operation section 15B has been operated. When the baked color setting operation unit 15B is operated, it means that the baked color of the article to be heated 30 is insufficient and the extension of the heat treatment is set. In S108, when there is no operation of the burnt color setting operation unit 15B (NO in S108), the process proceeds to S109.

  In S109 (Is there a start / stop button operation?), Similarly to S102, the control device 50 determines whether or not there is an operation on the start / stop button (cooking start / stop operation unit 15D). If there is no operation on the start / stop button (cooking start / stop operation unit 15D) (NO in S109), the process returns to S108. When there is an operation on the start / stop button (cooking start / stop operation unit 15D) (YES in S109), the process proceeds to S110 (end), and it is determined that the second heat treatment is not performed.

  If there is an operation on the baked color setting operation unit 15B in S108 (YES in S108), the process proceeds to S111.

  In S111 (with start / stop button operation?), Control device 50 determines whether or not there has been an operation on the start / stop button (cooking start / stop operation unit 15D). If there is no operation on the start / stop button (cooking start / stop operation unit 15D) (NO in S111), the process returns to S111. When there is an operation on the start / stop button (cooking start / stop operation unit 15D) in S111 (in the case of YES in S111), control device 50 determines that an instruction for the second heat treatment has been received, and proceeds to S120. .

Details of the processing of S120 (extended cooking time calculation) are shown in S121 to S128 of FIG.
In S121 (extended cooking time calculation start), the control device 50 starts calculating the extended cooking time of the calculation unit 52, and proceeds to S122. In addition, calculation of the extended cooking time shown below may be calculated | required with a functional formula, and cooking time may be determined.

In S122 (the door closing time is longer than time 1 (assuming that the baked color is darker)?), The controller 50 measures the heating chamber after the cooking (first heat treatment) measured in S105 is completed. The closing time tcl when 40 is closed is compared with the first reference time ts1 stored in the storage unit 54.
When the closing time tcl is longer than the first reference time ts1 (in the case of YES in S122), the amount of heat to the object to be heated 30 is large due to the heat in the heating chamber 40 while the heating chamber 40 is closed. This is a case where the amount of increase in the darkness of the baked color of the heated object 30 is assumed to be large. Then, the process proceeds to S123.
When the closing time tcl is equal to or shorter than the first reference time ts1 (in the case of NO in S122), the amount of heat to the object to be heated 30 is small due to the heat in the heating chamber 40 while the heating chamber 40 is closed, and the object to be heated This is a case where the amount of increase in the darkness of the baking color of the object 30 is assumed to be small. Then, the process proceeds to S124.

  In S123 (the door opening time is shorter than time 2 (assuming that the temperature is not lowered)?), The controller 50 measures the opening time top in the state in which the heating chamber 40 is open, which is measured in S107, and the storage unit. Compared with the second reference time ts 2 stored in 54. When the open time top is shorter than the second reference time ts2 (YES in S123), the process proceeds to S125. When the open time top is equal to or longer than the second reference time ts2 (NO in S123), the process proceeds to S126.

  In S124 (the door opening time is shorter than time 2 (assuming that the temperature is not lowered)?), Similarly to S123, the control device 50 stores the opening time top measured in S107 and the storage unit 54. Compare with the second reference time ts2. When the open time top is shorter than the second reference time ts2 (YES in S124), the process proceeds to S126. When the open time top is equal to or longer than the second reference time ts2 (NO in S124), the process proceeds to S127.

  In S125 (making the cooking time shorter than a predetermined time), the amount of increase in the darkness of the baked color of the object to be heated 30 is large, and the heating time of the heating chamber 40 is short. This is a case where the temperature drop in the chamber 40 is small, and the control device 50 sets the additional cooking time in the second heat treatment to be shorter than a predetermined time. Therefore, it can suppress that the baked color of the to-be-heated material 30 becomes dark too much. Then, the process proceeds to S128.

  In S127 (making the cooking time longer than a predetermined time), the amount of increase in the darkness of the baked color of the object to be heated 30 is small, and the heating time of the heating chamber 40 is long. This is a case where the temperature drop in the chamber 40 is large, and the control device 50 sets an additional cooking time in the second heat treatment longer than a predetermined time. Therefore, the baking color which the to-be-heated material 30 was insufficient becomes dark, and it can cook with the baking color which a user desires. Then, the process proceeds to S128.

  In S126 (the cooking time is set to a predetermined time), the control device 50 sets the additional cooking time in the second heat treatment to a predetermined time, not in any of the cases of S125 and S127. Therefore, cooking can be performed in the baked color desired by the user. Then, the process proceeds to S128.

  In S128 (end of extended cooking time calculation), the calculation of the extended cooking time set in S125, S126, and S127 ends. Then, the process proceeds to S130 in FIG.

  Thus, after the end of the first heat treatment for the object to be heated 30, the time (closing time) until the heating chamber 40 is opened after the energization to the heating means is stopped, and the heating chamber 40 is opened. Based on the time (opening time) from when it is closed to when it is closed, the control device 50 sets and stores the extended time te for further energizing the heating means for the additional second heating process for the article to be heated 40. Store in the unit 54.

  In addition, the control device 50 is configured such that, after the first heat treatment for the article 30 to be heated, the closing time from when the energization to the heating unit is stopped until the heating chamber 40 is opened is long. Is set to a shorter extension time or a second control temperature is set lower than in the case where the time is shorter.

  Further, the control device 50 is configured so that, after the first heat treatment for the article 30 to be heated, the opening time from when the heating chamber 40 is opened until it is closed is longer when the opening time is shorter than when the opening time is shorter. Set the extension time longer or set the second control temperature higher.

  Based on the closing time and opening time of the heating chamber 40 after the completion of the first heat treatment for the article 30 to be heated, an extended time for further energizing the heating means for the second heat treatment is set. The extension time may be set based on the opening time. For example, when the closing time tcl is longer than the first reference time ts1, the extension time may be set shorter than when the closing time tcl is shorter. Further, when the open time top is longer than the second reference time ts2, the extension time may be set longer than when it is shorter.

Details of the process of S130 (calculation of extended cooking temperature) are shown in S131 to S138 of FIG.
In S131 (start of extended cooking temperature calculation), the control device 50 starts calculating the extended cooking temperature of the calculation unit 52, and proceeds to S132. In addition, calculation of the extended cooking temperature shown below may be calculated | required with a functional formula, and cooking time may be determined.

In S132 (the door closing time is longer than time 1 (assuming that the baked color is darker)?), The controller 50 measures the heating chamber after the cooking (first heating process) measured in S105 is completed. The closing time tcl when 40 is closed is compared with the first reference time ts1 stored in the storage unit 54.
When the closing time tcl is longer than the first reference time ts1 (in the case of YES in S132), while the heating chamber 40 is closed, the amount of heating to the object to be heated 30 is large due to the heat in the heating chamber 40, This is a case where the amount of increase in the darkness of the baked color of the heated object 30 is assumed to be large. Then, the process proceeds to S133.
When the closing time tcl is equal to or shorter than the first reference time ts1 (in the case of NO in S132), the amount of heating to the object to be heated 30 is small due to the heat in the heating chamber 40 while the heating chamber 40 is closed, and the object to be heated This is a case where the amount of increase in the darkness of the baking color of the object 30 is assumed to be small. Then, the process proceeds to S134.

  In S133 (the door opening time is shorter than time 2 (assuming that the temperature is not lowered)?), The controller 50 measures the opening time top in the state in which the heating chamber 40 is open, which is measured in S107, and the storage unit. Compared with the second reference time ts 2 stored in 54. When the open time top is shorter than the second reference time ts2 (YES in S133), the process proceeds to S135. When the open time top is equal to or longer than the second reference time ts2 (NO in S133), the process proceeds to S136.

  In S134 (the door opening time is shorter than time 2 (assuming that the temperature is not lowered)?), Similarly to S133, the control device 50 stores the opening time top measured in S107 and the storage unit 54. Compare with the second reference time ts2. When the open time top is shorter than the second reference time ts2 (YES in S134), the process proceeds to S136. When the open time top is equal to or longer than the second reference time ts2 (NO in S134), the process proceeds to S137.

  In S135 (making the cooking temperature lower than a predetermined temperature), the amount of increase in the darkness of the baked color of the object 30 to be heated is large, and the heating chamber 40 is open for a short time. This is a case where the temperature drop in the chamber 40 is small, and the control device 50 stores the target temperature of the heating chamber 40 or the object to be heated 30 in the second heat treatment in the storage unit 54 in a predetermined second state. It is set lower than the control temperature Tc2. Therefore, it can suppress that the baked color of the to-be-heated material 30 becomes dark too much. Then, the process proceeds to S138.

  In S137 (the cooking temperature is made higher than a predetermined temperature), the amount of increase in the darkness of the baked color that the object to be heated 30 is insufficient is small, and the heating chamber 40 is opened for a long time. This is a case where the temperature drop in the chamber 40 is large, and the control device 50 stores the target temperature of the heating chamber 40 or the object to be heated 30 in the second heat treatment in the storage unit 54 in a predetermined second state. Set higher than the control temperature Tc2. Therefore, the baking color which the to-be-heated material 30 was insufficient becomes dark, and it can cook with the baking color which a user desires. Then, the process proceeds to S138.

  In S136 (the cooking temperature is set to a predetermined temperature), the control device 50 stores the target temperature of the heating chamber 40 or the object to be heated 30 in the second heat treatment, not in any of the cases of S135 and S137. The predetermined second control temperature Tc2 stored in the unit 54 is set. Therefore, cooking can be performed in the baked color desired by the user. Then, the process proceeds to S138.

  In S138 (end of extended cooking temperature calculation), the calculation of the extended cooking temperature set in S135, S136, and S137 is ended. Then, the process proceeds to S140 in FIG.

  Thus, after the end of the first heat treatment for the object to be heated 30, the time (closing time) until the heating chamber 40 is opened after the energization to the heating means is stopped, and the heating chamber 40 is opened. Based on the time (opening time) from when it is closed to when it is closed, the control device 50 causes the extended cooking temperature Te (the first cooking temperature when the heating means is further energized for the additional second heat treatment to the article 40 to be heated to 2 control temperature Tc2) is set and stored in the storage unit 54.

  The extended cooking temperature at which the heating means is further energized for the second heat treatment is set based on the closing time and opening time of the heating chamber 40 after the completion of the first heat treatment on the article 30 to be heated. Alternatively, the extended cooking temperature may be set based on the opening time. For example, when the closing time tcl is longer than the first reference time ts1, the extended cooking temperature may be set lower than when it is shorter. Further, when the open time top is longer than the second reference time ts2, the extended cooking temperature may be set higher than when it is shorter.

After S <b> 130, the control device 50 starts measuring the timer unit 53.
In S140 (extension cooking temperature reached?), Control device 50 determines whether or not detected temperature Td of upper surface temperature detection device 13A has reached extended cooking temperature Te set in S130. When the detected temperature Td becomes equal to or higher than the extended cooking temperature Te and the detected temperature Td reaches the extended cooking temperature Te (YES in S140), the process proceeds to S141. When the detected temperature Td is lower than the extended cooking temperature Te and the detected temperature Td has not reached the extended cooking temperature Te (NO in S140), the process proceeds to S143.

In S141 (upper surface heating device OFF), the control device 50 stops energization to the upper surface heating device 23. Then, the process proceeds to S142.
In S142 (lower surface heating device OFF), control device 50 stops energization to bottom surface heating device 12. Then, the process proceeds to S145.

In S143 (upper surface heating device ON), the control device 50 continues energization to the upper surface heating device 23. Then, the process proceeds to S144.
In S144 (lower surface heating device ON), the control device 50 continues energization to the bottom surface heating device 12. Then, the process proceeds to S145.

  In S145 (end of extended cooking time?), Control device 50 determines whether or not the time measured by timer unit 53 has reached extended cooking time Te set in S120. If the measured time has not reached the extended cooking time Te (NO in S145), the process returns to S140. When the measured time reaches the extended cooking time Te (YES in S145), the process proceeds to S146.

  In S146 (end of extended cooking), the control device 50 stops energization of the top surface heating device 23 and the bottom surface heating device 12. In addition, the timer 53 stops counting and resets it.

  As described above, the heating cooker according to the first embodiment detects the temperature of the heating chamber that houses the object to be heated, the heating means that heats the object to be heated, and the heating chamber or the object to be heated. Temperature detection means, opening / closing detection means for detecting opening / closing of the heating chamber, and control means for controlling energization to the heating means, wherein the control means is configured to perform a first heat treatment on the object to be heated. After completion, addition to the object to be heated is based on the time from when the energization to the heating means is stopped until the heating chamber is opened, or the time from when the heating chamber is opened until it is closed. Since the extended time for further energizing the heating means for the second heat treatment or the second control temperature which is the heating target temperature is set, the object to be heated in the first heat treatment (first heat treatment) Unsatisfactory baking color If such, by performing the extended cooking (second heat treatment) can be finished easily cooked browning desired.

  In addition, the control means, after the end of the first heat treatment for the object to be heated, is short when the closing time is long after the energization to the heating means is stopped until the heating chamber is opened. Since the extension time is set shorter than the second control temperature or the second control temperature is set lower, the extension cooking is performed when the color of the object to be heated is insufficient in the first heat treatment (first heat treatment). By performing (second heat treatment), cooking can be easily finished with a desired baked color.

  In addition, the control means sets an extension time for the opening time from the opening of the heating chamber to the closing after the completion of the first heat treatment for the object to be heated, as compared to the case where the opening time is long than when the opening time is short. Since the second control temperature is set long or the second control temperature is set high, the extended cooking (second heat treatment) is performed when the color of the object to be heated is insufficient in the first heat treatment (first heat treatment). ) To finish cooking with the desired baked color.

Embodiment 2. FIG.
In the heating cooker according to the second embodiment, after the energization of the heating unit is started, the first heating process for the object to be heated is based on the amount of heat by the product of the detected temperature detected by the temperature detecting unit and the elapsed time. After the above is completed, an extended time for further energizing the heating means for the additional second heat treatment for the object to be heated, or a second control temperature that is a heating target temperature is set.

FIGS. 15-17 is a figure explaining the control of the heating cooking of the heating cooker 100 which concerns on Embodiment 2 of this invention.
The storage unit 54 stores reference temperatures TA, TB, TC, a first eigenvalue and a second eigenvalue, which will be described later.
FIG. 15 is a schematic diagram showing changes in time and detected temperature from the start of cooking according to Embodiment 2 of the present invention. FIG. 16: is a flowchart which shows the whole control of the heating cooking of the heating cooker which concerns on Embodiment 2 of this invention. FIG. 17: is a flowchart which shows the procedure of calculation of the heating calorie | heat amount, extended cooking time, and extended cooking temperature in control of the heating cooking of the heating cooker which concerns on Embodiment 1 of this invention.

15 is the same as FIG. 12 of the first embodiment.
The cooking start / stop operation unit 15D is operated at time t0 to start the first heat treatment for the object to be heated 30.
Next, at time t1, the energization to the bottom surface heating device 12 and the top surface heating device 23 is finished, and the first heat treatment for the article to be heated 30 is finished. The time t1 is a time when the detected temperature T is rising. Even when the energization of the heating unit is stopped, the surface temperature of the heating chamber 40 and the object to be heated 30 is increased by the preheating of the heating unit, and the detection temperature T detected by the upper surface temperature detection device 13A is increased. Thereafter, the detected temperature T decreases.
Next, the lid 20 is opened at time t2, and the heating chamber 40 is opened. Then, outside air having a temperature lower than that of the heating chamber 40 enters the heating chamber 40, and the surface temperatures of the heating chamber 40 and the object to be heated 30 are lowered. Between the time t2 and the time t3 described later, the color of the object to be heated 30 is confirmed. As a result, the baked color is not sufficient and additional heating is performed.
Next, at the time t3, the lid 20 is closed, the heating chamber 40 is closed, the burnt color setting operation unit 15B is operated, and the second heat treatment for the article 30 to be heated is started.
Finally, energization to the bottom surface heating device 12 and the top surface heating device 23 ends at time t4, and the second heat treatment for the article 30 to be heated ends.

  In FIG. 16, in S200 (start), the user sets cooking conditions using the mode setting operation unit 15A, the grill color setting operation unit 15B, and the size setting operation unit 15C of the operation unit 15. And if cooking start stop operation part 15D is operated, it will progress to S201.

  In S201 (heat amount clear), the control device 50 clears the heat amount (the integrated value of the detected temperature and the elapsed time) calculated during the first heat treatment, which will be described later, and stored in the storage unit 54. That is, (heat amount) → “0” is set. And the control apparatus 50 starts electricity supply to the upper surface heating apparatus 23 and the bottom face heating apparatus 12 based on the set cooking conditions, and starts the 1st heat processing with respect to the to-be-heated material 30. FIG. Furthermore, the timer unit 53 also starts timing. Then, the process proceeds to S210.

  In S210 (heating heat amount calculation), the heat amount supplied to the cooking object 30 during the first heat treatment is repeatedly calculated at a predetermined cycle (for example, every 10 seconds). The amount of heat is simply calculated by integrating the detected temperature Td detected by the upper surface temperature detection device 13A and the elapsed time during which the detected temperature is equal to or higher than a predetermined temperature.

Details of the process of S210 (heating heat amount calculation) are shown in S211 to S218 of FIG.
In S211 (heating heat amount calculation start), the control device 50 starts calculating the amount of heat supplied to the object 30 and proceeds to S212. In addition, you may calculate the heating calorie | heat amount shown below with a functional formula.

In S212 (the internal temperature is equal to or higher than temperature A (for example, 180 ° C.)?), The control device 50 detects that the detected temperature Td detected by the upper surface temperature detecting device 13A is equal to or higher than the reference temperature TA (temperature A) stored in the storage unit 54. If this state continues for a unit time (for example, 10 seconds) (YES in S212), the process proceeds to S213.
In S212, when the detected temperature Td detected by the upper surface temperature detector 13A is lower than TA (NO in S212), the control device 50 proceeds to S214.

  In S213 (heat amount ← heat amount + 3), 3 units of (heat amount) are added to (heat amount). Then, the process proceeds to S218.

In S214 (Is the internal temperature a temperature B (for example, 170 ° C. or higher?)), The control device 50 detects that the detected temperature Td detected by the upper surface temperature detector 13A is equal to or higher than the reference temperature TB (temperature B) stored in the storage unit 54. If this state continues for a unit time (for example, 10 seconds) (YES in S214), the process proceeds to S215.
In S214, when the detected temperature Td detected by the upper surface temperature detector 13A is lower than TB (NO in S214), the control device 50 proceeds to S216.

  In S215 (heat amount ← heat amount + 2), 2 units of (heat amount) are added to (heat amount). Then, the process proceeds to S218.

In S216 (the internal temperature is equal to or higher than temperature C (for example, 160 ° C.?)), The control device 50 detects the detected temperature Td detected by the upper surface temperature detecting device 13A is equal to or higher than the reference temperature TC (temperature C) stored in the storage unit 54. If this state continues for a unit time (for example, 10 seconds) (YES in S216), the process proceeds to S217.
In S216, when the detected temperature Td detected by the upper surface temperature detector 13A is lower than TC (NO in S216), the control device 50 proceeds to S218.

  In S217 (heat amount ← heat amount + 1), one unit of (heat amount) is added to (heat amount). Then, the process proceeds to S218.

In S218 (completion of heating heat amount calculation), the heating heat amount calculation for each cycle is finished, and the process proceeds to S220 in FIG.

  In S220 (cooking end), similarly to S101, the control device 50 compares the heating end time calculated by the calculation unit 52 based on the set cooking conditions with the time measured by the timer unit, and the time measured It is determined whether or not the heating end time has been reached, and it is determined whether or not cooking (first heat treatment) has ended. If cooking has not been completed (NO in S220), the process proceeds to S221.

  In S221 (has start / stop button operation?), Control device 50 determines whether or not there is an operation on the start / stop button (cooking start / stop operation unit 15D). If there is no operation on the start / stop button (cooking start / stop operation unit 15D) (NO in S221), the process returns to S210. When there is an operation on the start / stop button (cooking start / stop operation unit 15D) (YES in S221), the process proceeds to S223 (end), and the control device 50 ends the first heat treatment.

  When cooking (first heat treatment) is completed in S220 (YES in S220), control device 50 stops the timer 53, resets the time, and then proceeds to S223.

  In S223 (firing color setting unit operation = extension setting?), As in S108, the control device 50 determines whether or not the firing color setting operation unit 15B has been operated. When the baked color setting operation unit 15B is operated, it means that the baked color of the article to be heated 30 is insufficient and the extension of the heat treatment is set. In S223, when there is no operation of the burnt color setting operation unit 15B (NO in S223), the process proceeds to S224.

  In S224 (Is there a start / stop button operation?), Similarly to S221, the control device 50 determines whether or not there is an operation on the start / stop button (cooking start / stop operation unit 15D). When there is no operation on the start / stop button (cooking start / stop operation unit 15D) (NO in S224), the process returns to S223. When there is an operation on the start / stop button (cooking start / stop operation unit 15D) (YES in S224), the process proceeds to S225 (end), and it is determined that the second heat treatment is not performed.

  If there is an operation on the baked color setting operation unit 15B in S223 (YES in S223), the process proceeds to S226.

  In S226 (Is there a start / stop button operation?), Control device 50 determines whether or not there is an operation on the start / stop button (cooking start / stop operation unit 15D). When there is no operation on the start / stop button (cooking start / stop operation unit 15D) (NO in S226), the process returns to S226. If there is an operation on the start / stop button (cooking start / stop operation unit 15D) in S226 (YES in S226), control device 50 determines that an instruction for the second heat treatment has been received, and proceeds to S230. .

Details of the processing of S230 (calculation of extended cooking time) are shown in S231 to S237 of FIG.
In S231 (extended cooking time calculation start), the control device 50 starts calculating the extended cooking time of the calculation unit 52, and proceeds to S232. In addition, calculation of the extended cooking time shown below may be calculated | required with a functional formula, and cooking time may be determined.

In S232 (the amount of heat is greater than the eigenvalue 1?), The control device 50 compares the calculated heat amount calculated in S210 with the first eigenvalue of the heat amount stored in the storage unit 54.
When the calculated amount of heat is larger than the first eigenvalue (YES in S232), the amount of heat received by the article to be heated 30 is large in the first heat treatment, and the amount of increase in the darkness of the baking color of the article to be heated 30 Is assumed to be large. Then, the process proceeds to S234.
When the calculated amount of heat is less than or equal to the first eigenvalue (NO in S232), the amount of heat received by the object to be heated 30 is small in the first heat treatment, and the amount of increase in the darkness of the color of the object to be heated 30 is small. This is the case. Then, the process proceeds to S233.

In S233 (the amount of heat is greater than the eigenvalue 2?), The control device 50 compares the calculated heat amount calculated in S210 with the second eigenvalue of the heat amount stored in the storage unit 54. The second eigenvalue is set to a value smaller than the first eigenvalue.
When the calculated amount of heat is equal to or less than the second eigenvalue (NO in S233), the amount of heat received by the article to be heated 30 is small in the first heat treatment, and the amount of increase in the darkness of the color of the object to be heated 30 is increased. This is the case when it is assumed to be small. Then, the process proceeds to S236.
If the calculated heat quantity is larger than the second eigenvalue (YES in S233), the process proceeds to S235.

  In S234 (making the cooking time shorter than a predetermined time), the amount of heat received by the article 30 to be heated is large in the first heat treatment, and the amount of increase in the darkness of the baking color of the article 30 to be heated is large. The control device 50 sets the additional cooking time in the second heat treatment to be shorter than a predetermined time. Therefore, it can suppress that the baked color of the to-be-heated material 30 becomes dark too much. Then, the process proceeds to S237.

  In S236 (making the cooking time longer than a predetermined time), the amount of heat received by the object to be heated 30 is small in the first heat treatment, and the amount of increase in the darkness of the color of the object to be heated 30 is small. The control device 50 sets the additional cooking time in the second heat treatment to be longer than a predetermined time. Therefore, the baking color which the to-be-heated material 30 was insufficient becomes dark, and it can cook with the baking color which a user desires. Then, the process proceeds to S237.

  In S235 (the cooking time is set to a predetermined time), the control device 50 sets the additional cooking time in the second heat treatment to a predetermined time, not in either case of S234 or S236. Therefore, cooking can be performed in the baked color desired by the user. Then, the process proceeds to S237.

  In S237 (end of extended cooking time calculation), the calculation of the extended cooking time set in S234, S235, and S236 is ended. Then, the process proceeds to S240 in FIG.

  As described above, after the first heat treatment for the object to be heated 30 is completed, the control device 50 adds the heat to the object to be heated 40 based on the amount of heat received by the object to be heated 40 during the first heat treatment. An extended time te for further energizing the heating means for the second heat treatment is set and stored in the storage unit 54.

Details of the process of S240 (extended cooking temperature calculation) are shown in S241 to S247 of FIG.
In S241 (start of extended cooking temperature calculation), the control device 50 starts calculating the extended cooking temperature of the calculation unit 52, and proceeds to S242. In addition, calculation of the extended cooking temperature shown below may be calculated | required with a functional formula, and cooking time may be determined.

In S242 (is the amount of heat greater than the eigenvalue 1?), The control device 50 compares the calculated heat amount calculated in S210 with the first eigenvalue of the heat amount stored in the storage unit 54.
When the calculated amount of heat is larger than the first eigenvalue (YES in S242), the amount of heat received by the object to be heated 30 is large in the first heat treatment, and the amount of increase in the darkness of the color of the object to be heated 30 is increased. Is assumed to be large. Then, the process proceeds to S244.
When the calculated amount of heat is less than or equal to the first eigenvalue (NO in S242), in the first heat treatment, the amount of heat received by the object to be heated 30 is small and the amount of increase in the darkness of the color of the object to be heated 30 is small. This is the case. Then, the process proceeds to S243.

In S243 (is the amount of heat greater than the eigenvalue 2?), The control device 50 compares the calculated heat amount calculated in S210 with the second eigenvalue of the amount of heat stored in the storage unit 54.
When the calculated amount of heat is equal to or less than the second eigenvalue (NO in S243), the amount of heat received by the object to be heated 30 is small in the first heat treatment, and the amount of increase in the darkness of the color of the object to be heated 30 is increased. This is the case when it is assumed to be small. Then, the process proceeds to S246.
When the calculated heat quantity is larger than the second eigenvalue (YES in S243), the process proceeds to S245.

  In S244 (the cooking temperature is made lower than a predetermined temperature), the amount of heat received by the article to be heated 30 is large in the first heat treatment, and the amount of increase in the darkness of the color of the article to be heated 30 is large. The control device 50 determines the target temperature of the heating chamber 40 or the object 30 to be heated in the second heat treatment from a predetermined second control temperature Tc2 stored in the storage unit 54. Also set it low. Therefore, it can suppress that the baked color of the to-be-heated material 30 becomes dark too much. Then, the process proceeds to S247.

  In S246 (the cooking temperature is set higher than a predetermined temperature), the amount of heat received by the object to be heated 30 is small in the first heat treatment, and the amount of increase in the darkness of the color of the object to be heated 30 is small. The control device 50 determines the target temperature of the heating chamber 40 or the object 30 to be heated in the second heat treatment from a predetermined second control temperature Tc2 stored in the storage unit 54. Set too high. Therefore, the baking color which the to-be-heated material 30 was insufficient becomes dark, and it can cook with the baking color which a user desires. Then, the process proceeds to S247.

  In S245 (the cooking temperature is set to a predetermined temperature), the control device 50 stores the target temperature of the heating chamber 40 or the object to be heated 30 in the second heat treatment, not in either case of S244 or S246. The predetermined second control temperature Tc2 stored in the unit 54 is set. Therefore, cooking can be performed in the baked color desired by the user. Then, the process proceeds to S247.

  In S247 (end of extended cooking temperature calculation), the calculation of the extended cooking temperature set in S244, S245, and S246 is ended. Then, the process proceeds to S250 in FIG.

  As described above, after the first heat treatment for the object to be heated 30 is completed, the control device 50 adds the heat to the object to be heated 40 based on the amount of heat received by the object to be heated 40 during the first heat treatment. An extended cooking temperature Te (second control temperature Tc2) when the heating means is further energized for the second heat treatment is set and stored in the storage unit 54.

After S240, the control device 50 starts measuring the timer 53.
The processing after S250 (extended cooking temperature reached?) Is the same as the processing after S140 in the first embodiment.

  Thus, the heating cooker according to the second embodiment detects the temperature of the heating chamber that houses the object to be heated, the heating means that heats the object to be heated, and the heating chamber or the object to be heated. A temperature detecting means; an opening / closing detecting means for detecting opening and closing of the heating chamber; and a control means for controlling energization to the heating means, wherein the control means starts energization to the heating means. Based on the amount of heat by the product of the detected temperature detected by the temperature detecting means and the elapsed time, after the first heat treatment for the object to be heated is completed, an additional second heat treatment for the object to be heated is performed. Therefore, since the extended time for further energizing the heating means or the second control temperature that is the heating target temperature is set, the color of the object to be heated is insufficient in the first heat treatment (first heat treatment) In the case of extension cooking (second Heat treatment) performed, it can be finished easily cooked browning desired.

  In addition, after the start of energization to the heating unit, the control unit, after the first heating process for the object to be heated is completed, with respect to the heat amount by the product of the detected temperature detected by the temperature detection unit and the elapsed time In the case where the amount of heat is large, the extension time is set shorter than the case where the amount of heat is small, or the second control temperature is set low, so that the object to be heated in the first heat treatment (first heat treatment) When the baked color is insufficient, the cooking can be easily finished with the desired baked color by performing extended cooking (second heat treatment).

Embodiment 3 FIG.
In the heating cooker according to the third embodiment, the detected temperature detected by the temperature detecting means is based on whether the temperature change immediately before the end of the first cooking is increasing or decreasing, and the first temperature for the object to be heated is determined. After the heat treatment is completed, an extended time for further energizing the heating means for the additional second heat treatment for the object to be heated, or a second control temperature that is a heating target temperature is set.

18-20 is a figure explaining the control of the heating cooking of the heating cooker 100 which concerns on Embodiment 3 of this invention.
The storage unit 54 stores a reference time for temperature trend determination, which will be described later.

In FIG. 18, the cooking start / stop operation unit 15 </ b> D is operated at time t <b> 0 to start the first heat treatment for the object to be heated 30.
Next, at time t1, the energization to the bottom surface heating device 12 and the top surface heating device 23 is finished, and the first heat treatment for the article to be heated 30 is finished. Note that time t1 is a time when the detected temperature T is decreasing. Thereafter, the detected temperature T further decreases.
Next, the lid 20 is opened at time t2, and the heating chamber 40 is opened. Then, outside air having a temperature lower than that of the heating chamber 40 enters the heating chamber 40, and the surface temperatures of the heating chamber 40 and the object to be heated 30 are lowered. Between the time t2 and the time t3 described later, the color of the object to be heated 30 is confirmed. As a result, the baked color is not sufficient and additional heating is performed.
Next, at the time t3, the lid 20 is closed, the heating chamber 40 is closed, the burnt color setting operation unit 15B is operated, and the second heat treatment for the article 30 to be heated is started.
Finally, energization to the bottom surface heating device 12 and the top surface heating device 23 ends at time t4, and the second heat treatment for the article 30 to be heated ends.

  In the temperature change immediately before the time t1 when the first heat treatment ends, the temperature change is increasing in FIG. 12 and is decreasing in FIG.

  In FIG. 19, in S300 (start), the user sets cooking conditions using the mode setting operation unit 15A, the grill color setting operation unit 15B, and the size setting operation unit 15C of the operation unit 15, and then the cooking start / stop operation unit 15D. When the is operated, the control device 50 starts energization to the top surface heating device 23 and the bottom surface heating device 12 based on the set cooking conditions, and starts the first heat treatment for the object 30 to be heated. Furthermore, the timer unit 53 also starts timing for the first heat treatment. Then, the process proceeds to S310.

  In S310 (temperature trend determination), whether or not the temperature change of the detected temperature Td detected by the upper surface temperature detector 13A is increasing or decreasing at a predetermined cycle (for example, every 10 seconds) during the first heat treatment. to decide.

Details of the processing of S310 (temperature tendency determination) are shown in S311 to S317 of FIG.
In S311 (starting temperature trend determination), the control device 50 starts determining the temperature change of the detected temperature Td detected by the upper surface temperature detection device 13A. In addition, the control device 50 starts time measurement for temperature trend determination, which is different from the time measurement for the first heat treatment in S300 of the timer unit 53. Then, the process proceeds to S312.

In S <b> 312 (elapse of a certain time), the time for temperature tendency determination measured by the timer unit 53 is compared with the reference time stored in the storage unit 54. If the measured time has not reached the reference time (NO in S312), the process proceeds to S317.
When the measured time reaches the reference time (YES in S312), the process proceeds to S313.

In S313 (previous chamber temperature <current chamber temperature), the upper surface temperature detection device 13A detects the temperature of the heating chamber 40 and stores it in the storage unit 54. And it compares with the detection temperature memorize | stored last time.
When the detected temperature of the heating chamber is higher than the detected temperature of the previous time (YES in S313), the process proceeds to S314.
When the detected temperature of the heating chamber is higher than the detected temperature of the previous time (NO in S313), the process proceeds to S315.

  In S314 (temperature trend data ← rise), it is determined that the detected temperature detected in S313 is rising, and the fact that the temperature trend of the heating chamber 40 is rising is stored in the storage unit 54. Then, the process proceeds to S317.

In S315 (previous chamber temperature> current chamber temperature), the temperature is compared with the previously stored detected temperature. When the detected temperature of the heating chamber is lower than the detected temperature of the previous time (YES in S315), the process proceeds to S316.
When the detected temperature of the heating chamber is the same as the previous detected temperature and there is no change (in the case of NO in S315), the fact that the temperature trend of the heating chamber 40 has not changed is stored in the storage unit 54. . Then, the process proceeds to S317.

  In S316 (temperature trend data ← decrease), it is determined that the detected temperature detected in S315 is decreasing, and the storage unit 54 stores that the temperature trend of the heating chamber 40 is decreasing. Then, the process proceeds to S317.

  In S317 (end of temperature trend determination), the temperature trend determination for each cycle is ended, and the time for temperature trend determination of the timer unit 53 is reset. Then, the process proceeds to S320 in FIG.

  In S320 (cooking end), similarly to S101, the control device 50 calculates the heating end time calculated by the calculation unit 52 based on the set cooking conditions, and the first heat processing time measured by the timer unit. Are compared, and it is determined whether or not the timed time has reached the heating end time, and it is determined whether or not cooking (first heat treatment) has ended. If cooking has not been completed (NO in S320), the process proceeds to S321.

  In S321 (with start / stop button operation?), Control device 50 determines whether or not there has been an operation on the start / stop button (cooking start / stop operation unit 15D). When there is no operation on the start / stop button (cooking start / stop operation unit 15D) (NO in S321), the process returns to S310. When there is an operation on the start / stop button (cooking start / stop operation unit 15D) (YES in S321), the process proceeds to S322 (end), and the control device 50 ends the first heat treatment.

  When cooking (first heat treatment) is completed in S320 (YES in S320), the control device 50 stops the time measurement for the first heat treatment of the timer unit 53, resets the time measurement, and then proceeds to S323. Proceed to At this time, the storage unit 54 stores the temperature tendency of the heating chamber 40 immediately before the first heat treatment is completed.

  In S323 (firing color setting unit operation = extension setting?), As in S108, the control device 50 determines whether or not the firing color setting operation unit 15B has been operated. When the baked color setting operation unit 15B is operated, it means that the baked color of the article to be heated 30 is insufficient and the extension of the heat treatment is set. In S323, when there is no operation of the burnt color setting operation unit 15B (NO in S323), the process proceeds to S324.

  In S324 (Is there a start / stop button operation?), Similarly to S321, the control device 50 determines whether or not there is an operation on the start / stop button (cooking start / stop operation unit 15D). When there is no operation on the start / stop button (cooking start / stop operation unit 15D) (NO in S324), the process returns to S323. When there is an operation on the start / stop button (cooking start / stop operation unit 15D) (YES in S324), the process proceeds to S325 (end), and it is determined that the second heat treatment is not performed.

  If there is an operation on the baked color setting operation unit 15B in S323 (YES in S323), the process proceeds to S326.

  In S326 (Is there a start / stop button operation?), Control device 50 determines whether or not there has been an operation on the start / stop button (cooking start / stop operation unit 15D). If there is no operation on the start / stop button (cooking start / stop operation unit 15D) (NO in S326), the process returns to S326. When there is an operation on the start / stop button (cooking start / stop operation unit 15D) in S326 (in the case of YES in S326), control device 50 determines that an instruction for the second heat treatment has been received, and proceeds to S330. .

Details of the process of S330 (extended cooking time calculation) are shown in S331 to S337 of FIG.
In S331 (extended cooking time calculation start), the control device 50 starts calculating the extended cooking time of the calculation unit 52, and proceeds to S332. In addition, calculation of the extended cooking time shown below may be calculated | required with a functional formula, and cooking time may be determined.

In S332 (temperature trend data = rise?), The control device 50 determines whether or not the temperature trend data stored in the storage unit 54 is increased in S310.
When the temperature trend data is an increase (in the case of YES at S332), the temperature of the heating means is high when the first heating process is completed, and the heating chamber 40 is kept in the energized state even after the energization to the heating means is stopped. This is a case where the temperature is rising and the amount of increase in the darkness of the object 30 to be heated is assumed to be large. Then, the process proceeds to S334.
If the temperature trend data is not increased (NO in S332), the temperature of the heating means is not high when the first heat treatment is completed, and the temperature of the heating chamber 40 after the energization to the heating means is stopped. This is a case where the amount of increase in the darkness of the to-be-heated object 30 is assumed to be small. Then, the process proceeds to S333.

In S333 (temperature trend data = decrease?), The control device 50 determines whether or not the temperature trend data stored in the storage unit 54 is decreased in S310.
If the temperature trend data is decreasing (YES in S333), the temperature of the heating means is low when the first heat treatment is finished, and the amount of increase in the darkness of the color of the object to be heated 30 is increased. This is the case when it is assumed to be small. Then, the process proceeds to S335.
When the temperature trend data is not changed (NO in S333), the process proceeds to S336.

  In S334 (the cooking time is made shorter than a predetermined time), the temperature of the heating means is high when the first heat treatment is finished, and the heating chamber 40 is turned on even after the energization of the heating means is stopped. This is a case where it is assumed that the amount of increase in the darkness of the to-be-heated object 30 is large. Therefore, control device 50 sets the additional cooking time in the second heat treatment to be shorter than a predetermined time. Therefore, it can suppress that the baked color of the to-be-heated material 30 becomes dark too much. Then, the process proceeds to S337.

  In S335 (making the cooking time longer than a predetermined time), the temperature of the heating means is low when the first heat treatment is finished, and the amount of increase in the darkness of the baking color of the article 30 to be heated is increased. Is assumed to be small. Therefore, control device 50 sets an additional cooking time in the second heat treatment longer than a predetermined time. Therefore, the baking color which the to-be-heated material 30 was insufficient becomes dark, and it can cook with the baking color which a user desires. Then, the process proceeds to S337.

  In S336 (the cooking time is set to a predetermined time), the control device 50 sets the additional cooking time in the second heat treatment to a predetermined time, not in either case of S334 or S335. Therefore, cooking can be performed in the baked color desired by the user. Then, the process proceeds to S337.

  In S337 (end of extended cooking time calculation), the calculation of the extended cooking time set in S334, S335, and S336 is ended. Then, the process proceeds to S340 in FIG.

  As described above, after the first heat treatment for the object to be heated is completed based on whether the temperature change of the heating chamber immediately before the end of the first heating cooking is increasing or decreasing, the additional second for the object to be heated is completed. The extended time te for further energizing the heating means for the second heat treatment is set and stored in the storage unit 54.

Details of the process of S340 (extended cooking temperature calculation) are shown in S2341 to S347 of FIG.
In S341 (extended cooking temperature calculation start), the control device 50 starts calculating the extended cooking temperature of the calculation unit 52, and proceeds to S342. In addition, calculation of the extended cooking temperature shown below may be calculated | required with a functional formula, and cooking time may be determined.

In S342 (temperature trend data = rise?), As in S332, the control device 50 determines whether or not the temperature trend data stored in the storage unit 54 is judged in S310 and rises.
When the temperature trend data is an increase (in the case of YES in S342), the temperature of the heating means is high when the first heat treatment is finished, and the heating chamber 40 is kept in the energized state even after the energization to the heating means is stopped. This is a case where the temperature is rising and the amount of increase in the darkness of the object 30 to be heated is assumed to be large. Then, the process proceeds to S344.
If the temperature trend data is not increased (NO in S342), the temperature of the heating unit 40 is not high when the first heating process is completed, and the temperature of the heating chamber 40 after the energization to the heating unit is stopped. This is a case where the amount of increase in the darkness of the to-be-heated object 30 is assumed to be small. Then, the process proceeds to S343.

In S343 (temperature trend data = decrease?), The control device 50 determines whether or not the temperature trend data stored in the storage unit 54 is decreased in S310.
If the temperature trend data is decreasing (YES in S343), the temperature of the heating means is low when the first heat treatment is completed, and the amount of increase in the darkness of the color of the object 30 to be heated is increased. This is the case when it is assumed to be small. Then, the process proceeds to S345.
If the temperature trend data is unchanged (NO in S343), the process proceeds to S346.

  In S344 (the cooking temperature is made lower than a predetermined temperature), the temperature of the heating means is high when the first heat treatment is finished, and the heating chamber 40 is turned on even after energization of the heating means is stopped. Is increased, and the amount of increase in the darkness of the object 30 to be heated is assumed to be large, and the control device 50 determines whether the heating chamber 40 or the object 30 to be heated in the second heat treatment. The target temperature is set lower than a predetermined second control temperature Tc2 stored in the storage unit 54. Therefore, it can suppress that the baked color of the to-be-heated material 30 becomes dark too much. Then, the process proceeds to S347.

  In S345 (the cooking temperature is set higher than a predetermined temperature), the temperature of the heating means is low when the first heat treatment is finished, and the amount of increase in the darkness of the baking color of the article 30 to be heated is increased. Is assumed to be small, and the control device 50 sets the target temperature of the heating chamber 40 or the object to be heated 30 in the second heat treatment to a predetermined second control temperature stored in the storage unit 54. Set to Tc2. Therefore, cooking can be performed in the baked color desired by the user. Then, the process proceeds to S347.

  In S346 (the cooking temperature is set to a predetermined temperature), the control device 50 stores the target temperature of the heating chamber 40 or the object to be heated 30 in the second heat treatment, not in any of the cases of S344 and S345. The predetermined second control temperature Tc2 stored in the unit 54 is set. Therefore, cooking can be performed in the baked color desired by the user. Then, the process proceeds to S347.

  In S347 (end of extended cooking temperature calculation), the calculation of the extended cooking temperature set in S344, S345, and S346 is ended. Then, the process proceeds to S350 in FIG.

  Thus, based on whether the temperature change of the heating chamber immediately before the end of the first cooking is increasing or decreasing, the control device 50 performs the processing after the first heating process for the object to be heated is completed. An extended cooking temperature Te (second control temperature Tc2) when the heating means is further energized for the additional second heat treatment for the heated object is set and stored in the storage unit 54.

After S340, the control device 50 starts measuring time of the timer unit 53.
The processing after S350 (extension cooking temperature reached?) Is the same as the processing after S140 in the first embodiment.

  Thus, the heating cooker according to the third embodiment detects the temperature of the heating chamber that houses the object to be heated, the heating means that heats the object to be heated, and the heating chamber or the object to be heated. A temperature detection means; an opening / closing detection means for detecting opening / closing of the heating chamber; and a control means for controlling energization to the heating means, wherein the control means has a detection temperature detected by the temperature detection means, Based on whether the temperature change immediately before the end of the first cooking is increasing or decreasing, an additional second heating process for the heated object after the first heating process for the heated object is completed. For this reason, an extended time for further energizing the heating means or a second control temperature, which is a heating target temperature, is set, so that the color of the object to be heated is not good in the first heat treatment (first heat treatment). When it is enough, the extended cooking (second Subjected to a heat treatment), it can be finished easily cooked in baked color you want.

  Further, the control means sets the extension time to be shorter when the detected temperature detected by the temperature detecting means is increasing when the temperature change immediately before the end of the first cooking is increasing than when the temperature is decreasing. Or, when the baking color of the object to be heated is insufficient in the first heat treatment (first heat treatment) for setting the second control temperature low, the extended cooking (second heat treatment) is performed. You can easily finish cooking with the desired baked color.

Embodiment 4 FIG.
The heating cooker according to the present embodiment uses the second control temperature Tc2 that is the heating target temperature for the object to be heated in the second heating process, as the heating target temperature for the object to be heated in the first heating process. 1 is set to a temperature higher than the control temperature Tc1.

  The storage unit 54 stores the first control temperature Tc1 and the second control temperature Tc2.

  In the first heat treatment, the control device 50 controls energization to the heating means such that the detected temperature Td detected by the upper surface temperature detecting device 13A becomes the first control temperature Tc1 stored in the storage unit 54. To do. That is, when the detected temperature Td is lower than the first control temperature Tc1, the control device 50 continues energizing the heating unit. Further, when the detected temperature Td becomes equal to or higher than the first control temperature Tc1, the control device 50 stops or reduces the energization to the heating means so that the detected temperature Td matches the first control temperature Tc1. The temperature is adjusted and the power supply to the heating means is controlled.

  The second heat treatment is intended to give a deficient baked color, and since the additional heating time is shorter than the heating time in the first heat treatment, the object to be heated may be colored too much. The nature is low. Therefore, in the second heat treatment, the second control temperature Tc2 is set higher than the first control temperature Tc1, so that the temperature adjustment process as in the first heat treatment is not performed. . As a result, the second heat treatment can be finished early.

  As described above, in the heating cooker according to the fourth embodiment, the control means uses the second heating temperature as the heating target temperature for the object to be heated in the second heating process as the first heating. Since the temperature is set to be higher than the first control temperature, which is the target heating temperature for the object to be heated in the process, the second heat process can be completed earlier.

  The embodiment disclosed this time should be considered as illustrative in all points and not restrictive. The substantial scope of the present invention is defined by the terms of the claims, rather than the description above, and is intended to include any modifications within the scope and meaning equivalent to the terms of the claims.

  The heating cooker according to the present invention can be widely used not only in kitchens of ordinary houses but also in kitchens such as public facilities and stores.

  DP depth of first heating surface, G1 first gap, G2 second gap, G3 third gap, G4 fourth gap, G5 fifth gap, G6 sixth gap, G7 seventh Gap, P1 first overlapping surface, P2 second overlapping surface, PL boundary line, 10 heating cooker body, 11 bottom plate, 11A peripheral edge, 11B inclined portion, 11C flat surface (first heating surface), 11E Horizontal end, 12 bottom heating device, 12a first heating unit, 12b second heating unit, 13A top surface temperature detection device, 13B bottom surface temperature detection device, 14 power supply board, 15 operation unit, 15A mode setting operation unit, 15B Setting operation unit, 15C size setting operation unit, 15D cooking start / stop operation unit, 15E side surface heating setting operation unit 15E (side surface heating setting operation unit), 16 operation board, 16E setting mode display unit, 16F setting Grilled color display section, 16G set size display section, 16H cooking display section, 17 support frame, 17a groove, 19 hinge section, 19A hinge case, 20 lid body, 20A lid body case, 21 heating chamber top plate (second plate) Heating surface), 22 Heating chamber side wall, 23 Upper surface heating device, 24 Seal member, 25 Handle, 26 Recessed part, 28 Support frame, 28a Projection part, 29 Partition plate, 30 Object to be heated, 30a Square bread, 30b Mountain type Bread, 40 Heating chamber, 41 Electrotropical, 41A Electrotropical, 41B Electrotropical, 42 First upper case, 42A Outer peripheral edge, 42S Sealed space, 44 Screw, 45 Thermal insulation, 46 Support frame, 50 Control device, 51 Main Control unit, 52 calculation unit, 53 timer unit, 54 storage unit, 55 voltage detection unit, 60 energization range switching device, 60P unit switching unit, 61 first switching unit, 2 2nd switching part, 70 thickness detection apparatus, 71 size detection apparatus, 71a 1st size detection apparatus, 71b 2nd size detection apparatus, 71c 3rd size detection apparatus, 72 partition plate, 74 support frame, 75 1st bottom Case, 77 Peripheral wall material, 79 Main body case, 81 Decorative frame, 97 Lid opening / closing detection device (opening / closing detection means), 97a Magnet, 99 Support, 100 Heat cooker, 101 Installation guide material, 102 First window 104 Support.

Claims (8)

A heating chamber for storing an object to be heated;
Heating means for heating the object to be heated;
Temperature detecting means for detecting the temperature of the heating chamber or the object to be heated;
Open / close detecting means for detecting opening / closing of the heating chamber;
Control means for controlling energization to the heating means,
The control means, after the end of the first heat treatment for the object to be heated, is the time until the heating chamber is opened after the energization to the heating means is stopped, or the heating chamber is opened. Based on the time from when the heat is applied to the object to be closed, an extended time for further energizing the heating means for the additional second heat treatment for the object to be heated, or a second control temperature that is a heating target temperature is set. Cooking cooker. When the closing time is long after the end of the first heat treatment for the object to be heated, the closing time until the heating chamber is opened after the energization to the heating means is stopped is long. 2. The cooking device according to claim 1, wherein the extended time is set to be shorter than the short time, or the second control temperature is set to be lower. After the first heat treatment for the object to be heated, the control means sets the open time from when the heating chamber is opened to when it is closed, when the open time is long than when the open time is short. The cooking device according to claim 1, wherein the cooking temperature is set long or the second control temperature is set high. A heating chamber for storing an object to be heated;
Heating means for heating the object to be heated;
Temperature detecting means for detecting the temperature of the heating chamber or the object to be heated;
Control means for controlling energization to the heating means,
After the energization of the heating unit is started, the control unit completes the first heating process for the object to be heated based on the amount of heat by the product of the detected temperature detected by the temperature detecting unit and the elapsed time. Later, a heating cooker that sets an extended time during which the heating means is further energized for an additional second heat treatment for the object to be heated, or a second control temperature that is a heating target temperature. The control means, after starting energization to the heating means, after the first heat treatment for the object to be heated is completed with respect to the heat quantity by the product of the detected temperature detected by the temperature detecting means and the elapsed time. The heating cooker according to claim 4, wherein when the amount of heat is large, the extension time is set shorter than when the amount of heat is small, or the second control temperature is set low. A heating chamber for storing an object to be heated;
Heating means for heating the object to be heated;
Temperature detecting means for detecting the temperature of the heating chamber or the object to be heated;
Control means for controlling energization to the heating means,
The control means performs the first heating process on the object to be heated based on whether the detected temperature detected by the temperature detection means is increasing or decreasing immediately before the end of the first cooking. A heating cooker that sets an extended time during which the heating means is further energized for the additional second heat treatment for the object to be heated or a second control temperature that is a heating target temperature after the end. The control means sets the extension time to be shorter than when the temperature detected by the temperature detection means is rising when the temperature change immediately before the end of the first cooking is rising, or The heating cooker according to claim 6, wherein the second control temperature is set low. The control means sets the second control temperature, which is a heating target temperature for the object to be heated in the second heat treatment, to a heating target temperature for the object to be heated in the first heat treatment. The cooking device according to any one of claims 1 to 7, wherein the cooking device is set to a temperature higher than the control temperature.

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