JP2020062104A - Cooker - Google Patents

Abstract

To provide a cooker capable of improving cooking properties by appropriately cooking the inside and surface of a cooking object when completing the cooking.SOLUTION: A cooker 1 includes a grill chamber 2 in which a cooking object is disposed, combustion-type heating sections 6 and 7 provided inside the grill chamber 2, and a control section for controlling the heating sections 6 and 7. The control section includes such control structure that, after performing primary cooking of actuating to combust the heating sections 6 and 7 and heating the cooking object, performs secondary cooking which alternately repeats combustion cooking of actuating to combust the heating sections 6 and 7, and endothermic cooking of stopping the combustion of the heating parts 6 and 7 or actuating to combust the heating sections 6 and 7 at a heating amount weaker than that of the combustion cooking.SELECTED DRAWING: Figure 2

Description

  TECHNICAL FIELD The present invention relates to a heating cooker that cooks food by placing food in a grill cabinet having a combustion type heating unit.

  Conventionally, as a heating cooker of this type, frozen food is placed in a cooking container and placed in a grill cabinet to perform combustion cooking to burn the upper and lower burners, and then to perform residual heat cooking by extinguishing the upper and lower burners. Those that complete cooking are known (Patent Documents 1 and 2). In this way, it is said that the frozen food can be heated and cooked without burning the surface by performing the residual heat cooking after the combustion cooking to complete the cooking.

JP, 2017-209186, A JP, 2017-209187, A

  In the conventional heating cooker, the cooking is completed by the residual heat cooking with the upper and lower burners in the extinguished state, so when the cooking is completed, the internal temperature of the cooked food is lowered, or the grilled food has a crunchy surface. There is a problem that the feeling is impaired, and sufficient cookability cannot be obtained. Note that this may cause the same problem not only in frozen foods but also in cooking various kinds of foods.

  The present invention has been made in view of the above circumstances, and provides a heating cooker capable of appropriately heating and cooking the inside and the surface of a cooked product when cooking is completed, and capable of improving cookability. The purpose is to

The heating cooker according to the present invention,
A grill compartment for placing food, a combustion type heating section provided in the grill compartment, and a control section for controlling the heating section,
After performing the primary heating cooking in which the heating unit is burned to heat the food, the control unit burns the heating unit to burn, and the heating unit stops burning or the heating unit is weaker than when burning. It is provided with a control configuration for performing secondary heating cooking which alternately repeats endothermic cooking in which combustion is performed at a heating amount.

  With the above-described configuration, the entire cooking product is heated by the primary cooking so that the entire product can be heated. In the secondary heating cooking, the surface of the cooked material is mainly heated by the combustion cooking, and the heat is transferred to the inside of the cooked material by the endothermic cooking, so that the inside of the cooked material is mainly heated. In this secondary heating cooking, by repeating combustion cooking and endothermic cooking alternately, it is possible to secure a high internal temperature of the cooked product without burning the surface of the cooked product. You can finish it with a unique crispy texture. Therefore, when cooking not only frozen foods but also various kinds of cooked foods, the internal temperature of the cooked foods can be kept high at the time of completion of the cooking and the food can be cooked with excellent texture, thereby improving the cookability of grill cooking. be able to.

  It is preferable that the control unit further includes a control configuration that finishes the heating cooking by terminating the end of the secondary heating cooking with the combustion cooking, whereby the cooking surface is heated by the combustion cooking immediately before the completion of the cooking. When the cooking is completed, a crispy texture can be surely obtained, and the surface of the cooked product can be given a good baking color or a savory taste.

  The combustion cooking time and the endothermic cooking time can be set to a predetermined fixed value or a time determined by the temperature inside the grill. In this case, if the combustion cooking time and the endothermic cooking time are set to predetermined fixed values, the control configuration of the control unit can be simplified. Further, by setting the combustion cooking time and the endothermic cooking time to the times determined by the internal temperature, it is possible to perform appropriate heating cooking according to the magnitude of the cooking load during the cooking. Therefore, even when the cooking load changes when cooking frozen foods and various types of cooked foods, the internal temperature of the cooked foods can be kept high and cooking with a good texture can be performed.

  When the control unit determines the timing of switching from endothermic cooking to combustion cooking based on the temperature inside the grill cabinet, when the temperature inside the grill falls to a predetermined temperature, this endothermic cooking time has passed the prohibition time. It is preferable to further include a control configuration for switching from endothermic cooking to combustion cooking under the condition of, so that even if there is an unexpected sudden temperature drop in the cold storage during the endothermic cooking, the effect of that temperature drop It is possible to switch to combustion cooking at an appropriate timing without receiving the problem, and it is possible to prevent cooking failure.

  The prohibited time may be a predetermined fixed value, a set value based on the time required for the primary cooking, or a set value based on the change amount of the temperature inside the refrigerator during the primary cooking. In this case, if the prohibition time is set to a predetermined fixed value, the control configuration of the control unit can be simplified. Also, by setting the prohibition time to a set value based on the time required for the primary cooking or a change value of the temperature inside the refrigerator during the primary cooking, the prohibition time is set according to the cooking load during the cooking. Once determined, it is possible to switch from endothermic cooking to combustion cooking at an appropriate timing. Therefore, even when the cooking load changes when cooking frozen foods and various types of cooked foods, the internal temperature of the cooked foods can be kept high and cooking with a good texture can be performed.

It is sectional drawing which shows the structure of the grill apparatus of embodiment. It is a graph which shows the internal temperature change in secondary heating cooking, and the operating state of a burner. It is a flow chart for explaining operation of a grill device of an embodiment. It is a flow chart for explaining operation of a grill device of an embodiment. It is a graph for explaining the timing of re-ignition when the prohibition time is not set and when it is set (note that the horizontal axis of the graph is "time" and the vertical axis is "temperature", although not shown). . It is a graph for explaining the timing of re-ignition when the prohibition time is a fixed value and when it is changed according to the cooking load (note that the horizontal axis of the graph is "time", the vertical axis is not shown). Is "temperature".)

Embodiments of the present invention will be described below with reference to the drawings.
The present embodiment is applied to a grill device (heating cooker) incorporated in a gas stove (not shown). In this grill device, various cooking products such as frozen foods (including cooked foods and frozen foods such as raw foods), raw foods and dried foods can be heated and cooked such as grilled foods.

  As shown in FIG. 1, the grill apparatus 1 of the embodiment includes a grill cabinet 2 provided in a stove body (not shown) of a gas stove, and a grill door 3 that opens and closes a front opening of the grill cabinet 2. . In the grill case 2, a Dutch oven (cooking container with a lid), a grill plate or a grill is stored as an arrangement tool 4 for the food. The cooking utensil placement tool 4 is supported by a support frame 5 connected to the back surface of the grill door 3, and is pulled out from the front of the grill cabinet 2 by pulling the grill door 3 toward you.

  An upper burner 6 is provided on the ceiling of the grill case 2, and a lower burner 7 is provided below the left and right side walls of the grill case 2. These upper and lower burners 6 and 7 constitute a heating unit for heating and cooking the food stored in the grill cabinet 2. The combustion heat of both the upper burner 6 and the lower burner 7 can be switched between high heat and low heat.

  The grill device 1 is provided with an exhaust passage 9 extending from an upper portion of a rear wall 8 of the grill cabinet 2 to an upper rear side thereof. Through the exhaust passage 9, combustion exhaust gas from upper and lower burners 6 and 7 in the grill cabinet 2 and food to be cooked. The oily smoke that has come out is discharged. A first temperature sensor 10 is provided on the bottom surface near the inlet of the exhaust passage 9, and a second temperature sensor 11 is provided on the rear wall 8 of the grill cabinet 2. The first temperature sensor 10 and the second temperature sensor 11 can be configured by a thermistor or the like, and detect the temperature inside the grill case 2. In the present embodiment, the automatic cooking control is performed based on the internal cold storage temperature detected by the first temperature sensor 10, and the internal combustion prevention control is performed based on the internal cold storage temperature detected by the second temperature sensor 11. . It should be noted that the temperature inside the refrigerator for automatic cooking may be detected using the second temperature sensor 11 or the temperature detected by the first temperature sensor 10 or the second temperature sensor 11. Further, the number of temperature sensors for automatic cooking, the installation position, and the like can be arbitrarily set.

  Although not shown, the grill device 1 includes a gas stove panel provided with a point fire extinguishing switch for igniting and extinguishing the upper and lower burners 6 and 7 and an operation panel for setting a cooking mode of automatic cooking. There is. The operation panel is provided with, for example, an auto menu switch, a cooking selection switch, a baking condition switch, a display unit, and the like. By operating the auto menu switch, it is possible to select the type of automatic cooking according to the type of the food placement tool 4, such as Dutch oven cooking, grill plate cooking, and grill cooking. By operating the cooking selection switch, the type of food such as frozen food, dried fish, grilled meat, and fillet can be selected. By operating the baking condition switch, you can select the strength of the cooked food, standard, weakened, etc. The operation contents, cooking time, and the like are displayed on the display unit.

  The grill device 1 includes a control unit (not shown) for executing automatic cooking. The control unit includes a cooking control program, a calculation unit, a storage unit, a timer, and the like, and controls the operation of the grill device 1 such as controlling the combustion operation of the upper and lower burners 6 and 7. As shown in FIG. 2, the control unit ignites the upper and lower burners 6 and 7 to perform a combustion operation to heat the food to be cooked as an automatic cooking process, and extinguishes the upper and lower burners 6 and 7 to perform the primary heating. After the cooking process is completed, a secondary heating process in which combustion cooking in which the upper and lower burners 6 and 7 are ignited to operate and endothermic cooking in which the upper and lower burners 6 and 7 are extinguished to stop combustion are alternately repeated is subsequently performed. It is equipped with a control configuration. In the primary heating step, the cooking can be performed so that the entire cooked product is cooked. In the secondary heating step, the cooking surface can be mainly cooked by combustion cooking, and the endothermic cooking can be mainly cooked inside the cooking object.

  In the control unit, as shown in FIG. 2, the heating power of the upper and lower burners 6 and 7 at the time of automatic cooking is set to be high on both the upper and lower burners 6 and 7 at the time of primary heating cooking and the combustion of secondary heating cooking. And have the same firepower, but are not limited to this. For example, the combustion cooking in the secondary heating cooking may be performed with a lower heating power (heating amount) than in the primary heating cooking. Specifically, when the heating power of the upper and lower burners 6, 7 at the time of primary heating is set to high heat, for example, in the grill net cooking, the heating power of the upper and lower burners 6, 7 is set to high as at the time of primary heating cooking, In Dutch oven cooking or grill plate cooking, the upper burner 6 may be set to high heat and the lower burner 7 may be set to low heat. As a result, it is possible to prevent the bottom surface of the cooked product from being overbaked during Dutch oven cooking or grill plate cooking.

  The operation of automatic cooking of the grill device 1 by the control unit will be described below with reference to the flowcharts of FIGS. 3 and 4. Referring to FIG. 3, when the user selects a predetermined cooking mode on the operation panel (step S1) and turns on the point extinguishing switch, the upper and lower burners 6 and 7 are ignited (step S2) and burned. The primary cooking is started. At the start of the primary heating cooking, each control data in the automatic cooking is set (step S3), and the cooking timer is activated (step S4) to measure the cooking time tx from the start of the primary heating cooking to the completion of the automatic cooking. . The control data is the heating end time tk, the heating end temperature Tk, and the total cooking time ts, and is calculated and determined based on the internal temperature Tx at the time of ignition. In the present embodiment, the internal temperature Tx used is the internal temperature detected by the first temperature sensor 10.

  The heating end time tk and the heating end temperature Tk are time data and temperature data for determining the end of the primary cooking. The total cooking time ts is time data that is the total process time of this automatic cooking. The heating end time tk, the heating end temperature Tk, and the total cooking time ts are, for example, a value obtained by increasing or decreasing a standard value predetermined for each cooking mode according to the height of the internal temperature Tx at ignition or the standard value as it is. The value can be used as the set value. For example, the heating end time tk and the total cooking time ts can be set to a time shorter than the standard value in order to prevent overheating of the food when the internal temperature Tx at the time of ignition is high (hot start). When the internal temperature Tx at that time is low (cold start), it can be set to a time longer than the standard value in order to prevent insufficient heating of the food. Further, the heating end temperature Tk can be set to a temperature higher than the standard value in order to prevent premature disconnection when the internal temperature Tx at ignition is high, and when the internal temperature Tx at ignition is low, cooking can be performed. The temperature can be set lower than the standard value to prevent overheating of the object. Note that these control data tk, Tk, ts are not limited to the above set values, and may be fixed values that are predetermined for each cooking mode by experiments or the like.

  Then, when the cooking time tx of the cooking timer reaches the initial determination time ta (for example, 300 seconds) (in the case of “Y” in step S5), based on the variation amount of the internal temperature Tx from the time of ignition to the initial determination time ta. Then, the final heating time tL which becomes the control data is calculated and set (step S6). This final heating time tL is the time (for example, 5 seconds to 60 seconds) at which the final heating is performed immediately before the end of the entire cooking process, which is the end of the secondary heating. When the amount of change in the in-compartment temperature Tx up to the time ta is large (when the temperature gradient is steep), it is considered that the cooking load (the heating characteristic of the cooked product placement tool 4, the cooked product, etc.) is small, and the final heating time tL. Is calculated to be a short eye time. On the contrary, when the change amount of the internal temperature Tx from the ignition of the primary cooking to the initial determination time ta is small (when the temperature gradient is gentle), the cooking load is considered to be large, and the final heating time tL is Calculated to be the longest time. The final heating time tL is not limited to the above calculated value, and may be a fixed value that is predetermined for each cooking mode by experiments or the like.

  Then, when the cooking time tx of the cooking timer reaches the heating end time tk (in the case of "Y" in step S7), or when the internal temperature Tx rises to the heating end temperature Tk (in the case of "Y" in step S8). ), The upper and lower burners 6 and 7 are extinguished (steps S9 and S10), and the primary cooking is completed.

  Next, when the primary cooking is completed, the secondary cooking is subsequently started. In the secondary heating, the cooking is performed by alternately repeating combustion cooking in which the upper and lower burners 6 and 7 are ignited for combustion operation and endothermic cooking in which the upper and lower burners 6 and 7 are extinguished and the combustion is stopped. (See Figure 2).

  At the start of the secondary cooking, the prohibition time tn is calculated and set as control data (steps S11 and S12). This prohibition time tn is a fixed time from the extinction of the upper and lower burners 6 and 7 which is the start of the endothermic cooking, when the switching timing from the endothermic cooking to the combustion cooking is determined by the predetermined ignition temperature T1 in the secondary heating cooking. Is a time period during which re-ignition for switching to combustion cooking is prohibited (re-ignition prohibition time) even if the internal temperature Tx falls to the ignition temperature T1 during endothermic cooking.

  Here, the prohibition time tn is when the primary heating cooking is finished by the elapse of the heating end time tk (step S7 → step S9), at step S11, from ignition (step S2) to extinguishing (step S2) in the primary heating cooking. The set value is calculated based on the amount of change in the internal temperature Tx up to S9). On the other hand, when the primary cooking is finished by reaching the heating end temperature Tk (step S8 → step S10), the prohibited time tn is from step S12 from ignition (step S2) to extinguishing (step S10) in the primary cooking. The set value is calculated based on the length of the cooking time tx. By determining the prohibited time tn in this way, it is possible to switch from endothermic cooking to combustion cooking at an appropriate timing according to the cooking load. The prohibited time tn is not limited to the set value described above, and may be a fixed value that is predetermined for each cooking mode through experiments or the like.

  Further, at the start of the secondary heating cooking, the point fire extinguishing switching timer is started (step S13), and the time ty during burning or extinguishing is measured in order to determine the ignition / extinction switching timing of the upper and lower burners 6, 7. . The switching timing of each of the first ignition and the extinguishing after entering the secondary cooking is based on the preset ignition time t1 (for example, 90 seconds) and extinguishing time t2 (for example, 60 seconds). Be seen. Then, the internal temperature Tx at each time point of the first ignition and the extinguishing is stored as the ignition temperature T1 and the extinguishing temperature T2, and is used for the determination of the second point and subsequent extinguishing timings. That is, the ignition temperature T1 is used for determining the re-ignition timing of the upper and lower burners 6, 7 after the second time, and the extinguishing temperature T2 is used for determining the extinguishing timing of the upper and lower burners 6, 7 after the second time. It

  Specifically, when the secondary heating cooking is started from the extinguished state of the upper and lower burners 6 and the timed time ty of the point fire extinguishing switching timer reaches the ignition time t1 (step S14), the internal temperature Tx at this time is the ignition temperature. It is stored as T1 (step S15), the first upper and lower burners 6, 7 are ignited (step S16), and combustion cooking is performed. At the same time, the fire extinguisher switching timer is reset (step S17) to newly measure the time ty. Next, when the time measured by the point fire extinguishing switching timer ty reaches the fire extinguishing time t2 (step S18), the internal temperature Tx at this time is stored as the fire extinguishing temperature T2 (step S19), and the first upper and lower burners 6, 7 are operated. The fire is extinguished (step S20) and the endothermic cooking is performed. At the same time, the fire extinguisher switching timer is reset (step S21) to newly measure the time ty.

  The operation of repeating the combustion cooking and the endothermic cooking after the second time is performed as follows. With reference to FIG. 4, when the upper and lower burners 6, 7 are in a fire extinguishing state (during endothermic cooking) (in the case of “Y” in step S22), when the time measured by the point fire extinguishing switching timer ty reaches the ignition time t1 (step S23). In the case of "N"), the upper and lower burners 6, 7 are ignited (step S26), and combustion cooking is performed. On the other hand, if the internal temperature Tx falls to the ignition temperature T1 before the time measured by the point fire extinguishing switching timer ty exceeds the ignition time t1 (in the case of "Y" in step S23) ("N" in step S24). Of the upper and lower burners 6 and 7 until the time during this endothermic cooking (the time point ty of the fire extinguisher switching timer) passes the reignition prohibition time tn (in the case of "Y" in step S25). When the extinguishing state is maintained and the prohibition time tn has elapsed (“N” in step S25), the upper and lower burners 6, 7 are ignited (step S26), and combustion cooking is performed. As a result, even if the inside temperature Tx of the refrigerator suddenly drops due to the opening of the grill door 3 during the endothermic cooking with the upper and lower burners 6 and 7 extinguished, it is not affected by the temperature drop and the proper aim is achieved. It is possible to reignite the upper and lower burners 6 and 7 at various timings. When the upper and lower burners 6 and 7 are ignited to perform combustion cooking, the point extinguishing switching timer is reset (step S27) and the time ty is newly counted.

  On the other hand, when the upper and lower burners 6 and 7 are in the combustion state (combustion cooking) (in the case of "N" in step S22), when the time measured by the point fire extinguishing switching timer ty reaches the fire extinction time t2 (in step S28, "N" In the case), the upper and lower burners 6, 7 are extinguished (step S31), and endothermic cooking is performed. On the other hand, if the internal temperature Tx rises to the fire extinguishing temperature T2 before the time measured by the point fire extinguishing switching timer ty exceeds the fire extinguishing time t2 (in the case of "Y" in step S28) ("N" in step S29). If the time during the combustion cooking (time measured by the fire extinguisher switching timer ty) has exceeded the prohibition time tn (in the case of “Y” in step S30), the combustion state of the upper and lower burners 6 and 7 is changed. When the prohibition time tn is not maintained (“N” in step S30), the upper and lower burners 6, 7 are extinguished (step S31), and endothermic cooking is performed. Since the prohibition time tn is originally time data for prohibiting re-ignition, the prohibition time tn is usually longer than the elapsed time during combustion cooking determined by the fire extinguishing time t2. Therefore, at most of the time when the internal temperature Tx reaches the extinguishing temperature T2 before the extinguishing time t2, it is assumed that the prohibition time tn has not yet passed in most cases, so the upper and lower burners 6, 7 are extinguished. Processing is performed. As a result, for example, when the cooked food is overheated and the internal temperature tx rises and exceeds the fire extinguishing temperature T2 before the extinguishing time t2 elapses, the upper and lower burners 6, 7 are extinguished, and the process shifts to endothermic cooking. It is possible to prevent cooking failures such as overbaking. When the upper and lower burners 6, 7 are extinguished to perform endothermic cooking, the point extinction switching timer is reset (step S32) and the time ty is newly counted.

  The combustion cooking and the endothermic cooking described above are performed until the cooking time tx is the time to leave the final heating time tL (for example, 5 seconds to 60 seconds) for the last heating immediately before the end of cooking (“N” in step S33). In the case of), it is repeated alternately. When the cooking time tx measured by the cooking timer exceeds the total cooking time ts minus the final heating time tL (in the case of "Y" in step S33), the upper and lower burners 6, 7 are ignited (step S34). , Be sure to do burning cooking. That is, when the remaining cooking time is less than the final heating time tL, the combustion cooking is maintained as it is during the combustion cooking, and the upper and lower burners 6 and 7 are ignited during the endothermic cooking to perform the combustion cooking.

  When the cooking time tx of the cooking timer has passed the total cooking time ts (step S35), the upper and lower burners 6, 7 are extinguished (step S36), the secondary heating cooking is finished, and the automatic cooking is finished therewith.

  As described above, according to the grill device 1 of the present embodiment, the entire cooked food is heated by the primary heating so that the cooked food is cooked. In the secondary heating cooking, the surface of the cooked material is mainly heated by the combustion cooking, and the heat is transferred to the inside of the cooked material by the endothermic cooking, so that the inside of the cooked material is mainly heated. In this secondary heating cooking, by repeating combustion cooking and endothermic cooking alternately, it is possible to secure a high internal temperature of the cooked product without burning the surface of the cooked product. You can finish it with a unique crispy texture. Therefore, even when cooking not only frozen foods but also various kinds of cooked foods, the internal temperature of the cooked foods can be kept high and the food can be cooked with an excellent texture when the cooking is completed, and the cooking efficiency of grill cooking is improved. can do.

  Further, in the grill device 1, by alternately repeating the combustion cooking and the endothermic cooking, it is possible to promote uniformization of the temperature distribution in the refrigerator during the endothermic cooking, and to uniformly heat the food to be cooked. Further improvement in cookability is expected.

  Moreover, since the end of the secondary heating cooking is ended by the combustion cooking (step S34 in FIG. 4) and the heating cooking is completed, the surface of the cooked product is heated immediately before the completion of the cooking. As a result, when cooking is completed, it can be cooked to ensure a crispy texture, and it is also possible to give a good baking color that looks delicious and a savory taste to the surface of the cooked product. it can.

  The combustion cooking time and the endothermic cooking time of the secondary heating are the second and subsequent combustion cooking times and the endothermic cooking time after the start of the secondary heating, and the ignition is the inside temperature Tx of the grill case 2. It is determined by the temperature T1 and the extinguishing temperature T2 (steps S15 and S19 in FIG. 3). That is, the ignition temperature T1 and the fire extinguishing temperature T2 are the first ignition time and the fire extinguishing time after starting the secondary heating cooking based on the preset ignition time t1 and the fire extinction time t2. The internal temperature Tx at the time point is set. The combustion cooking time and the endothermic cooking time from the second time onward are determined by the arrival times of the internal temperature Tx of each of the ignition temperature T1 and the extinguishing temperature T2. As a result, appropriate heating and cooking can be performed according to the size of the cooking load during the cooking. Therefore, even when the cooking load changes when cooking frozen foods and various types of cooked foods, the internal temperature of the cooked foods can be kept high and cooking with a good texture can be performed. The combustion cooking time and the endothermic cooking time may be fixed values that are predetermined for each cooking mode through experiments or the like, and if they are fixed values, the control configuration of the control unit can be simplified.

  When the timing of switching from the endothermic cooking to the combustion cooking is determined by the temperature Tx inside the grill cabinet 2, that is, the ignition temperature T1, a prohibition time tn for prohibiting re-ignition of the upper and lower burners 6, 7 is provided, and the endothermic cooking is being performed. When the internal temperature Tx drops to the ignition temperature T1, the upper and lower burners 6, 7 are reignited only when the endothermic cooking time has exceeded the prohibited time tn, and the endothermic cooking changes to the combustion cooking. I am trying to switch.

  In this regard, referring to FIG. 5A, when determining the timing of switching from the endothermic cooking to the combustion cooking based on whether or not the internal temperature Tx of the grill cabinet 2 reaches the ignition temperature T1, the upper and lower burners 6, 6. If, for example, the grill door 3 is opened and the internal temperature Tx drops sharply and falls below the ignition temperature T1 during endothermic cooking when 7 is in a fire extinguishing state, the upper and lower burners 6, 6 are faster than the originally intended reignition timing. 7 is reignited. Therefore, early reignition causes the next combustion cooking to start early after the end of the previous combustion cooking, resulting in overcooking of the cooked product surface, which may result in cooking failure.

  Therefore, by providing the prohibition time tn, as shown in FIG. 5 (b), even if there is an unexpected sudden drop in the internal temperature Tx during the endothermic cooking, the prohibition time tn increases and decreases. The burners 6 and 7 are not reignited, and the upper and lower burners 6 and 7 can be reignited at an appropriate timing closer to the original aim by the elapse of the inhibition time tn. As a result, the endothermic cooking time is ensured so that the inside of the cooked food is properly heated, and the cooked food surface is prevented from being overbaked due to early re-ignition, and as a result, cooking failure is prevented. Appropriate cooking can be performed.

  The prohibition time tn may be a fixed value determined in advance for each cooking mode by experiments or the like, but a set value based on the time required for the primary cooking or a set value based on the amount of change in the internal temperature Tx during the primary cooking Is calculated. For this reason, if the prohibition time tn is set to a fixed value, there is an advantage that the control configuration of the control unit can be made simple. However, if the prohibition time tn is set to a fixed value, the cooking load (disposition of food such as a Dutch oven or a grill) An inconvenient case may occur depending on the type 4 of the ingredient, the thermal characteristics of the type of cooked food, and the like.

  That is, as shown in FIG. 6A, in the case of a cooking load in which the internal temperature Tx drops to the ignition temperature T1 after the prohibition time tn in the endothermic cooking, the upper and lower burners 6, 7 are set at the target reignition timing. Is re-ignited, there is no problem even if the prohibition time tn is fixed. However, as shown in FIG. 6 (b), when the cooking load is small and the degree of temperature decrease is large, if the prohibition time tn is set to a fixed value, the internal temperature Tx falls to the ignition temperature T1 during endothermic cooking. However, the prohibition time tn, which is a fixed value, becomes longer than the originally intended reignition timing, so that reignition of the upper and lower burners 6, 7 may be delayed. In such a situation, the endothermic cooking time becomes longer than expected, and the internal temperature of the cooked product may be reduced, or the surface of the cooked product may be thinly baked.

  Therefore, as the prohibited time tn, a set value based on the time required for the primary cooking or a set value based on the change amount of the internal temperature Tx at the time of the primary cooking is used to vary according to the cooking load. . Thus, as shown in FIG. 6C, by determining the prohibition time tn according to the cooking load, the inside temperature Tx falls to the ignition temperature T1 after the prohibition time tn elapses, which is the original aim. It is possible to reignite the upper and lower burners 6, 7 near the reignition timing. Therefore, even when the cooking load changes when cooking frozen foods and various types of cooked foods, the internal temperature of the cooked foods can be kept high and cooking with a good texture can be performed. Therefore, appropriate heating cooking can be performed according to the cooking load.

The present invention is not limited to the above embodiment, and various modifications can be made within the scope of the claims.
For example, in the endothermic cooking in the secondary heating cooking, the upper and lower burners 6 and 7 may be burnt with a weaker heating power (heating amount) than in the burning cooking. Specifically, when the heating power of the upper and lower burners 6 and 7 during combustion cooking is both high, during endothermic cooking, the lower burner 7 is extinguished and the upper burner 6 is set to low heat, or the upper burner 6 is extinguished. It is also possible to set 7 to be a low heat, or to set the heating power of the upper and lower burners 6, 7 to be a low heat. In this way, during the endothermic cooking, the upper and lower burners 6 and 7 are not completely extinguished, but are burnt with a weak heating power, so that even if the cooking load is large, it is possible to heat the inside of the cooking product firmly. it can. If the cooking load is determined to be small in the cooking load determination step (eg, step S11 or step S12), the upper and lower burners 6 and 7 are extinguished in the endothermic cooking, and if the cooking load is determined to be large, the heat absorption is determined. In cooking, the control configuration may be such that the upper and lower burners 6, 7 are burnt with a weaker heating power than in burning cooking.

  As a switching condition between the combustion cooking and the endothermic cooking in the secondary heating cooking, both a time determination (step S23, step S28) and a temperature determination (step S24, step S29) are provided. You may make it judge by either of these. In addition, when judging only by time (steps S23 and S28), not only the temperature judgment steps (steps S24 and S29) but also the prohibition time tn judgment steps (steps S25 and S30) are unnecessary. The step of calculating the inhibition time tn (steps S11 and S12) and the operation flow of determining the ignition temperature T1 and the extinguishing temperature T2 (steps S14 to S21) are also unnecessary.

  Further, the grill device 1 provided with only the upper burner 6 or the lower burner 7 as the heating cooker may be used, and the grill device 1 is not limited to the grill device 1 incorporated in the gas stove, and may be configured by the grill device 1 alone.

1 Grill device (heating cooker)
2 Grill Cabinet 3 Grill Door 4 Cook Placement Tool 5 Support Frame 6 Upper Burner 7 Lower Burner 8 Rear Wall 9 Exhaust Passage 10 First Temperature Sensor 11 Second Temperature Sensor

Claims (5)

A grill compartment for placing food, a combustion type heating section provided in the grill compartment, and a control section for controlling the heating section,
After performing the primary heating cooking in which the heating unit is burned to heat the food, the control unit burns the heating unit to burn, and the heating unit stops burning or the heating unit is weaker than when burning. A heating cooker having a control configuration for performing secondary heating cooking which alternately repeats endothermic cooking which is burned at a heating amount. The heating cooker according to claim 1,
The control unit further includes a control configuration in which the end of the secondary heating cooking is ended by the combustion cooking and the heating cooking is completed. The heating cooker according to claim 1 or 2,
The heating cooker in which the combustion cooking time and the endothermic cooking time are times determined by a fixed value set in advance or the temperature inside the grill. The heating cooker according to any one of claims 1 to 3,
When the control unit determines the timing of switching from endothermic cooking to combustion cooking based on the temperature inside the grill cabinet, when the temperature inside the grill falls to a predetermined temperature, this endothermic cooking time has passed the prohibition time. The heating cooker further including a control configuration for switching from endothermic cooking to combustion cooking under the condition. The heating cooker according to claim 4,
The prohibition time is a fixed value set in advance, a set value based on the time required for the primary cooking, or a set value based on the amount of change in the internal cooking temperature during the primary cooking.

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