JP2020101333A - Cooker - Google Patents

Abstract

To provide a cooker capable of performing a cooking mode for controlling a heating amount even while acquiring heat capacity information on a heating object.SOLUTION: A cooker includes a heating unit, a temperature sensor, and a control unit. The control unit controls a heating amount of the heating unit so that the temperature detected by the temperature sensor becomes a target temperature, and can execute one or a plurality of cooking modes by this control. The control unit executes a first process and a second process in at least one cooking mode. The first process is a process for heating a heating object for a first predetermined time by the heating unit. The second process is a process for heating the heating object for a second predetermined time by the heating unit after the first process. The control unit acquires heat capacity information on the heating object based on the heating heat amount of the heating unit in the first process.SELECTED DRAWING: Figure 7

Description

The present disclosure relates to a heating cooker.

Patent Document 1 discloses a heating cooker. This heating cooker includes a heating means capable of heating a cooking container and a food item placed in the cooking container, a control means for controlling a heating operation by the heating means, and a cooking container temperature measuring means for measuring a cooking container temperature. , Is provided.

The cooking container temperature measuring means can further measure the elapsed time from when the cooking container temperature reaches the predetermined second temperature to the predetermined second temperature.

The control means controls the cooking container temperature based on the elapsed time measured by the cooking container temperature measuring means when the cooking container is heated by the heating means until the temperature reaches the second temperature in a state where the cooking product is not charged. The cooking container heat capacity determination process for determining the cooking container heat capacity, which is the heat capacity, is executed.

In the above-described heating cooker, the heating means heats the cooking container and the cooked food with a constant heating power until the cooking container temperature reaches the predetermined second temperature from the predetermined first temperature. Utilizing the fact that the smaller the heat capacity is, the larger the temperature gradient (the rising rate of the cooking container temperature) between the predetermined first temperature and the predetermined second temperature is reached, the heat capacity of the cooking container and the cooking product is increased. To be judged.

JP, 2011-191000, A

However, in the above-described heating cooker, the heating means keeps a constant heating power from the start of heating until the cooking container temperature reaches the predetermined second temperature and the heat capacity of the cooking container and the cooked product is determined. Was to heat the cooking container and the food. For this reason, it was not possible to perform cooking with changing the heating power from the start of heating until the cooking container temperature reaches the predetermined second temperature.

The present disclosure has been made in view of the above circumstances, and an object of the present disclosure is to provide a heating cooker that can perform a cooking mode for controlling a heating amount even before obtaining heat capacity information of a heating target.

A heating cooker according to an aspect of the present disclosure includes a heating unit, a temperature sensor, and a control unit. The heating unit heats an object to be heated. The temperature sensor detects the temperature of the heating object. The control unit controls the heating amount of the heating unit so that the temperature detected by the temperature sensor becomes a target temperature. The control unit can execute one or more cooking modes by the control. In at least one said cooking mode, the said control part performs a 1st process and a 2nd process. The first step is a step of heating the object to be heated by the heating unit for a first predetermined time. The second step is a step of heating the heating object by the heating unit for a second predetermined time after the first step. The control unit obtains heat capacity information of the heating object based on the amount of heat of heating of the heating unit in the first step.

The heating cooker according to one aspect of the present disclosure can perform the cooking mode in which the heating amount is controlled even before the heat capacity information of the heating target is obtained.

FIG. 1 is a perspective view of a heating cooker according to the first embodiment. FIG. 2: is sectional drawing which showed the grill apparatus which the above-mentioned heating cooker has in the cross section orthogonal to a front-back direction. FIG. 3 is a perspective view showing a part of the grill device of the above in a sectional view. FIG. 4 is a view showing a gas supply path of the above grill apparatus. FIG. 5: is a top view which showed the operation panel of the heating cooker same as the above. FIG. 6 is a block diagram of the above-described heating cooker. FIG. 7: is a flowchart which showed the control method of the automatic cooking process of the heating cooker same as the above. FIG. 8 is a time chart of the temperature detected by the temperature sensor in the automatic cooking process of the above-described heating cooker. FIG. 9 is a time chart of the temperature detected by the temperature sensor in the automatic cooking process of the heating cooker according to the second embodiment. FIG. 10 is a flowchart showing the control method of the automatic cooking process according to the third embodiment. FIG. 11 is a time chart of the temperature detected by the temperature sensor in the automatic cooking process of the above-described heating cooker. FIG. 12 is a time chart of the temperature detected by the temperature sensor in the automatic cooking process of the heating cooker according to the fourth embodiment.

(1) Outline The heating cooker 1 of the first embodiment shown in FIG. 1 is a gas cooker with a grill, and more specifically, is installed by being inserted from above into a hole formed in a kitchen counter (not shown). This is a drop-in stove. The technique of the present disclosure can also be applied to a table stove equipped with a grill, a gas grill not equipped with a stove, or the like. Furthermore, the technology of the present disclosure can be applied to a heating cooker that does not include a grill. It can also be applied to an electromagnetic cooker or the like having a heating unit that heats by induction heating.

Hereinafter, the heating cooker 1 of the first embodiment will be described by using the direction in which the heating cooker 1 is installed. Specifically, as viewed from the heating cooker 1, the direction in which the user is located is defined as the front in terms of design. Moreover, the left-right direction is defined with reference to the front view of the heating cooker 1.

The heating cooker 1 of the first embodiment includes a heating unit 26 (see FIG. 3 ), a temperature sensor 46 (see FIG. 3 ), and a control unit 16 (see FIG. 6 ). The heating unit 26 heats an object to be heated. The temperature sensor 46 detects the temperature T of the heating target. The control unit 16 controls the heating amount of the heating unit 26 so that the temperature T detected by the temperature sensor 46 becomes the target temperature.

The control unit 16 can execute one or a plurality of cooking modes by the above control. In at least one cooking mode, the control part 16 performs a 1st process and a 2nd process. In the first step, the control unit 16 causes the heating unit 26 to heat the object to be heated for the first predetermined time. In the second step, after the first step, the heating unit 26 heats the object to be heated for the second predetermined time. The control unit 16 obtains the heat capacity information of the heating object based on the amount of heat of heating of the heating unit 26 in the first step.

In the heating cooker 1 of the first embodiment, in the first step, it is possible to obtain the heat capacity information of the object to be heated while executing the cooking mode by the feedback control, and to perform automatic cooking in the cooking mode with higher accuracy. It can be carried out.

(2) Configuration Hereinafter, the heating cooker 1 will be described in detail. As shown in FIG. 1, the heating cooker 1 of the first embodiment includes a casing 10, a grill device 2, a plurality of stove burners 11, a control unit 16 (see FIG. 6), and a top plate 12. I have it.

The casing 10 is formed in a box shape that opens upward. Inside the casing 10, a plurality of hob burners 11 are installed. The top plate 12 is installed on the casing 10. The top plate 12 covers the upper surface of the casing 10. Each of the plurality of stove burners 11 penetrates the top plate 12 and projects upward.

The heating cooker 1 includes a plurality of stove operating units 15 corresponding to the plurality of stove burners 11, respectively. The user can switch the ignition and the extinction of the corresponding stove burner 11 and change the heating power by operating each stove operating unit 15.

The grill device 2 has a heating chamber 20. As shown in FIG. 2 and FIG. 3, the heating chamber 20 of the first embodiment is a box-shaped grill that is open to the front. The heating chamber 20 is arranged in a space surrounded by the casing 10 and the top plate 12. The heating chamber 20 has a bottom portion 200, left and right side wall portions 201, a rear wall portion 202, and a ceiling portion 203. Inside the heating chamber 20, a heating space surrounded by a bottom portion 200, left and right side wall portions 201, a rear wall portion 202, and a ceiling portion 203 is formed. An object to be heated including an object to be cooked such as meat or fish is arranged in the heating space.

As shown in FIG. 3, an opening 25 is formed at the front end of the heating chamber 20. The internal space of the heating chamber 20 is opened to the front of the casing 10 (see FIG. 1) through the opening 25. The object to be heated is put into and taken out of the heating chamber 20 through the opening 25.

The grill device 2 of the first embodiment further includes a grill door 22 (see FIG. 1) that opens and closes the opening 25, and a support mechanism 21 (FIG. 2) that supports the grill door 22. The support mechanism 21 is installed in the heating chamber 20 and supports the grill door 22 so as to be movable in the front-rear direction. The support mechanism 21 is composed of, for example, a pair of slide rails. By moving the grill door 22 in the front-back direction, the opening 25 of the heating chamber 20 is opened and closed by the grill door 22.

The grill device 2 of the first embodiment further includes a cooking object receiver 5 shown in FIGS. 2 and 3. The cooking target heated by the grill device 2 is placed in the heating chamber 20 while being placed on the cooking target receiver 5. That is, the heating target heated by the grill device 2 of the first embodiment is composed of the cooking target and the cooking target receiver 5 that receives the cooking target.

The cooking object receiver 5 is made of metal. The cooking object receiver 5 is formed in a shallow container shape that opens upward. The cooking object receiver 5 has a plate-shaped bottom plate portion 50 that is rectangular and widens in the horizontal direction when viewed from above, and a peripheral wall portion 51 that projects upward from the peripheral edge of the bottom plate portion 50. The bottom plate portion 50 is not formed with a hole penetrating in the vertical direction. The bottom plate portion 50 is a portion on which an object to be cooked is placed. That is, in the first embodiment, the bottom plate portion 50 constitutes a plate-shaped mounting portion on which the object to be cooked is placed.

The cooking object receiver 5 may be composed of a container-shaped main body that opens upward and a lid that closes the upper opening of the main body. In this case, the bottom part of the main body constitutes the mounting part. Further, the cooking object receiver 5 may be a flat plate or the like, and in this case, the entire cooking object receiver 5 serves as a placing portion.

The grill device 2 of the first embodiment further includes a support body 6 that detachably supports the cooking object receiver 5. The support 6 supports the cooking object receiver 5 from below. The support 6 is formed in a frame shape when viewed from above. The support 6 is formed, for example, by deforming a metal wire rod and connecting both ends of the wire rod by welding or the like.

The front end of the support 6 is detachably connected to the grill door 22. The support 6 and the cooking object receiver 5 are interlocked with the grill door 22. When the grill door 22 is arranged in the closed position for closing the opening 25 as shown in FIG. 1, the support 6 and the cooking object receptacle 5 are arranged in the heating chamber 20. By moving the grill door 22 forward from the closed position, the user can arrange the support 6 and the cooking object receptacle 5 forward of the opening 25 of the heating chamber 20.

As shown in FIGS. 2 and 3, the grill device 2 further includes a heating unit 26. The heating unit 26 of the first embodiment has a plurality of burners (an upper burner 260 and a lower burner 261 described later) as grill burners for heating an object to be heated arranged in the heating chamber 20. The heating unit 26 may have only one burner.

The heating unit 26 of the first embodiment has an upper burner 260 and a lower burner 261 as a plurality of burners. Each of the upper burner 260 and the lower burner 261 is a Bunsen burner. The upper burner 260 is attached to the upper portion of the heating chamber 20 (specifically, the ceiling portion 203). The upper burner 260 heats the cooking target placed in the heating chamber 20 from above. In this case, the cooking target placed on the cooking target receiver 5 is heated by the radiant heat from the upper burner 260.

The lower burner 261 is installed in the lower portion of the heating chamber 20 (specifically, the bottom portion 200). The lower burner 261 heats the cooking object receiver 5 (specifically, the bottom plate portion 50) arranged in the heating chamber 20 and the cooking object from below. The flame generated in the lower burner 261 hits the bottom plate portion 50 of the cooking object receiver 5. In this case, the cooking target placed on the cooking target receiver 5 is heated by the heat of the cooking target receiver 5 heated by the lower burner 261 being transferred to the cooking target.

The grill device 2 further includes a gas supply passage 28 shown in FIG. The gas supply passage 28 supplies fuel gas such as city gas to the upper burner 260 and the lower burner 261. The gas supply passage 28 of the first embodiment has a main passage 280 and a pair of branch passages (an upper burner passage 281 and a lower burner passage 282 described later) branched from the main passage 280. Fuel gas is supplied to the main flow path 280. One of the pair of branch passages is an upper burner passage 281 leading to the upper burner 260, and the other is a lower burner passage 282 leading to the lower burner 261.

The heating unit 26 has a heating amount changing unit 27 that changes the heating amount (thermal power) of the heating unit 26 per unit time. The heating amount changing unit 27 of the first embodiment includes an opening/closing valve 270, an upper burner ignition plug 271, an upper burner heat power adjusting unit 272, a lower burner ignition plug 273, and a lower burner heat power adjusting unit 274. ..

An opening/closing valve 270 is provided in the main flow path 280. The open/close valve 270 is, for example, a solenoid valve. With the open/close valve 270 opened, the fuel gas supplied to the main flow path 280 is supplied to the upper burner 260 and the lower burner 261.

The upper burner 260 is provided with an upper burner spark plug 271 for igniting the upper burner 260. The lower burner 261 is provided with a lower burner ignition plug 273 for igniting the lower burner 261. The upper burner 260 is ignited by operating the upper burner ignition plug 271 with the on-off valve 270 opened. The lower burner 261 is ignited by operating the lower burner ignition plug 273 with the opening/closing valve 270 opened. By closing the on-off valve 270, the upper burner 260 and the lower burner 261 are extinguished.

The upper burner thermal power control unit 272 of the first embodiment is an electromagnetic valve 272a provided in the upper burner flow passage 281. The gas supply passage 28 has a bypass passage 34 that connects the upstream side and the downstream side of the electromagnetic valve 272a in the upper burner passage 281. A part of the bypass passage 34 is a passage 35 having a smaller passage sectional area than the upper burner passage 281.

The heating power of the upper burner 260 is adjusted by opening and closing the solenoid valve 272a. When the solenoid valve 272a is open, the fuel gas supplied from the main passage 280 to the upper burner passage 281 passes through both the solenoid valve 272a and the passage 35 and is supplied to the upper burner 260. In this case, the heating power of the upper burner 260 becomes “strong”. On the other hand, when the solenoid valve 272 a is closed, the fuel gas supplied from the main passage 280 to the upper burner passage 281 passes through only the passage 35 of the solenoid valve 272 a and the passage 35 and the upper burner 260. Is supplied to. In this case, the flow rate of the fuel gas supplied to the upper burner 260 becomes smaller than that when the solenoid valve 272a is in the open state, and the heating power of the upper burner 260 becomes “weak”.

The lower burner thermal power control unit 274 of the first embodiment is an electromagnetic valve 274a provided in the lower burner flow path 282. The gas supply passage 28 has a bypass passage 44 that connects the upstream side and the downstream side of the electromagnetic valve 274a in the lower burner passage 282. A part of the bypass passage 44 is a passage 45 having a smaller passage sectional area than the lower burner passage 282.

The heating power of the lower burner 261 is adjusted by opening and closing the solenoid valve 274a. When the solenoid valve 274a is open, the fuel gas supplied from the main passage 280 to the lower burner passage 282 passes through both the solenoid valve 274a and the passage 45 and is supplied to the lower burner 261. In this case, the heating power of the lower burner 261 becomes “strong”. On the other hand, when the solenoid valve 274 a is closed, the fuel gas supplied from the main passage 280 to the lower burner passage 282 passes only the passage 45 of the solenoid valve 274 a and the passage 45 and the lower burner 261. Is supplied to. In this case, the flow rate of the fuel gas supplied to the lower burner 261 becomes smaller than that when the solenoid valve 274a is in the open state, and the heating power of the lower burner 261 becomes "weak".

Each of the upper burner thermal power control unit 272 and the lower burner thermal power control unit 274 is not limited to the solenoid valves 272a and 274a. For example, the upper burner thermal power control unit 272 may be a flow control valve provided in the upper burner flow passage 281. Further, the lower burner thermal power control unit 274 may be a flow control valve provided in the lower burner flow path 282. Further, each of the upper burner thermal power adjustment unit 272 and the lower burner thermal power adjustment unit 274 may be capable of adjusting the thermal power of the corresponding burners 260 and 261 in three or more stages.

The grill device 2 has a temperature sensor 46 shown in FIGS. 2 and 3. The temperature sensor 46 detects the temperature T of the bottom plate portion 50 of the cooking object receiver 5 arranged in the heating chamber 20. The temperature sensor 46 is installed in the central portion of the lower burner 261 in plan view. The temperature sensor 46 is located below the cooking target receptacle 5 arranged in the heating chamber 20.

The temperature sensor 46 has a detection unit 47 located at the upper end of the temperature sensor 46. The detection unit 47 is movable in the vertical direction. An upward force is applied to the detection unit 47 by an urging member such as a spring.

When the cooking object receiver 5 is arranged in the heating chamber 20, the detection unit 47 contacts the lower surface of the bottom plate portion 50 of the cooking object receiver 5. As a result, the temperature T of the heating object (specifically, the bottom plate portion 50 of the cooking object receiver 5) can be detected by the temperature sensor 46.

The heating cooker 1 according to the first embodiment includes a grill operation unit 14 shown in FIG. 1 as an operation unit for operating the grill device 2. The grill operating portion 14 is a kangaroo pocket type operating portion provided on the front surface of the casing 10. The grill operating part 14 is arranged in the casing 10 when not in use, and is arranged at a position protruding forward from the casing 10 when in use.

The grill operation unit 14 has an operation panel 17 shown in FIG. The operation panel 17 constitutes the upper surface of the grill operation unit 14. The operation panel 17 is exposed and becomes operable only when the grill operation unit 14 is arranged at a position projecting forward from the casing 10. The operation panel 17 has an operation portion 170 and an operation portion 171. The operation portion 170 is used by the user to select a cooking mode. That is, in the first embodiment, the operation portion 170 constitutes a cooking mode selection unit for selecting an arbitrary cooking mode from the plurality of cooking modes. The operation portion 171 is used by the user to give an instruction to start automatic cooking of the grill device 2 in the selected cooking mode. Note that the grill operation unit 14 may be, for example, an operation panel fixedly provided on the front surface of the casing 10.

The operation unit 170 of the first embodiment has a first operation unit 170a for selecting a cooking menu and a second operation unit 170b for selecting the heat adjustment in the selected cooking menu. That is, the cooking mode of the first embodiment is a mode in which the cooking menu selected from the plurality of cooking menus and the fire control selected for each cooking menu are combined.

The heating cooker 1 of the first embodiment further includes a control unit 16 shown in FIG. The control unit 16 is composed of, for example, a microcomputer. The control unit 16 is electrically connected to the heating amount changing unit 27. That is, the control unit 16 controls the open/close valve 270, the upper burner ignition plug 271, the upper burner fire power adjustment unit 272 (electromagnetic valve 272a), the lower burner ignition plug 273, and the lower burner fire power adjustment unit 274 (electromagnetic valve 274a). Is electrically connected to. The control unit 16 is also electrically connected to the temperature sensor 46 and the grill operation unit 14.

When performing automatic cooking with the grill device 2, the user first arranges the object to be heated in the heating chamber 20. Next, the user operates the first operation unit 170a of the operation panel 17 to select the cooking menu, and then operates the second operation unit 170b to select the heat adjustment in the selected cooking menu. Thereby, an arbitrary cooking mode is determined from among the plurality of cooking modes. Next, the user operates the operation portion 171 to give a command to start automatic cooking.

When the control unit 16 receives a command to start automatic cooking from the grill operation unit 14, the control unit 16 determines a control condition corresponding to the selected cooking mode from a plurality of control conditions set for each cooking mode. The heating amount changing unit 27 is automatically controlled based on this control condition and the temperature T detected by the temperature sensor 46. In this way, automatic cooking according to the cooking mode is executed.

The cooking modes that the user can select are, for example, according to the type of cooking target such as bread, fish, or chicken, the difference in the state of the cooking target such as fillet or grilled figure, and the difference in baking. There are a plurality of cooking modes in which the control conditions are determined.

In the automatic cooking, the heating amount changing unit 27 is controlled by the control unit 16, so that the automatic cooking process set for each cooking mode is executed.

Hereinafter, the automatic cooking of the first embodiment will be described based on the flowchart shown in FIG. 7 and the temperature chart 8 shown in FIG. In the first embodiment, automatic cooking is performed in a cooking mode in which the cooking menu is “fish: figure grilled” and the heat is “medium”. The object to be cooked is one horse mackerel.

As shown in FIG. 7, when the control unit 16 receives a command for starting automatic cooking of the cooking menu “fish: figure grilled”, first, in step S1, the first process is started. In step S1, the control unit 16 opens the on-off valve 270 and operates the upper burner spark plug 271 and the lower burner spark plug 273. Thereby, each of the upper burner 260 and the lower burner 261 is ignited, and the heating of the heating target is started by the upper burner 260 and the lower burner 261.

The first step continues for a first predetermined time from the start of heating. The first predetermined time is 600 seconds in the first embodiment, but is not particularly limited. The elapsed time from the start of heating is measured by a time measuring function which the control unit 16 has as one function or a time measuring means provided separately from the control unit 16, and is grasped by the control unit 16.

Next, in step S2, the control unit 16 controls the heating amount per unit time in the heating unit 26 so that the temperature T detected by the temperature sensor 46 becomes the target temperature. The heating unit 26 can switch the heating amount per unit time to either the first heating amount or the second heating amount different from the first heating amount. The first heating amount is a heating amount when the heating power of the upper burner 260 is “strong” and the heating power of the lower burner 261 is “strong”. The second heating amount is a heating amount when the heating power of the upper burner 260 is “strong” and the heating power of the lower burner 261 is “weak”. That is, in the first step, the heating power of the upper burner 260 is fixed to "strong" and the heating power of the lower burner 261 is switched to either "strong" or "weak".

As shown by the alternate long and short dash line in FIG. 8, the target temperature is a function of time. In the first embodiment, the target temperature at the start of heating at 0 second is 15° C., and the target temperature at the start of the first predetermined time at 600 seconds is 200° C. Further, the target temperature from the 0 second time point to the 600 second time point is set based on an experiment, an experience, or the like so that the object to be cooked can be heated as desired. The control unit 16 performs feedback control so that the temperature T detected by the temperature sensor 46 becomes the target temperature.

Further, in step S2, the time during which the heating unit 26 is heating with the first heating amount (that is, the time during which the upper burner 260 and the lower burner 261 heat with the "strong" thermal power) is integrated. The integrated time is stored in a storage unit (not shown) such as a memory which the control unit 16 has inside or which is provided separately from the control unit 16.

Next, in step S3, the control unit 16 determines whether or not the first predetermined time (that is, 600 seconds) has elapsed from the start of heating. If the first predetermined time has not elapsed from the start of heating, the process returns to step S2, and if the first predetermined time has elapsed from the start of heating, the process proceeds to step S4.

Next, in step S4, the control unit 16 ends the first step. When the first step ends, the control unit 16 ends the integration of the time during which the heating unit 26 is heating with the first heating amount. Even if the first step is finished, the control unit 16 does not finish the heating by the heating section 26, but continues the heating by the heating section 26 in the state at the end of the first step.

Further, in step S4, the control unit 16 obtains heat capacity information based on the ratio of the time of heating with the first heating amount in the first process to the time of the entire first process (hereinafter referred to as “main ratio”). This point will be further described.

When this ratio is known, the time for the entire first step is constant (that is, 600 seconds), and thus the time (integrated time) of heating with the first heating amount in the first step is known. In the first embodiment, the time period of heating with the first heating amount is integrated to obtain the main ratio, but in this case, the integrated time of heating with the first heating amount is directly calculated without interposing the main ratio. I want it.

When the heating amount per unit time (cal/sec) in the case of heating with the first heating amount is multiplied by the integrated time of heating with the first heating amount in the first step, the heating with the first heating amount in the first step is performed. Thus, the heating calorie (cal) applied to the object to be heated can be obtained.

Further, when the integrated time of heating with the first heating amount is obtained, if the integrated time of heating with the first heating amount is subtracted from the total time of the first process, the time of heating with the second heating amount in the first process (total Time). When the heating amount per unit time when heating with the second heating amount is multiplied by the accumulated time of heating with the second heating amount in the first step, the object to be heated is heated by the second heating amount in the first step. The amount of heating heat applied can be determined.

If the heating heat amount applied to the heating target object by the heating at the second heating amount in the first step is added to the heating heat amount applied to the heating target object in the first step by the heating at the first heating amount, the first The total amount of heat of heating given to the object to be heated in the process is obtained.

In the first step, the actual temperature T detected by the temperature sensor 46 does not match the target temperature indicated by the alternate long and short dash line as shown by the solid line in FIG. There is no significant deviation from, and it can be assumed that they match.

In the first step, the heat capacity information of the object to be heated can be obtained from the amount of heat of heating required for the object to be heated from 15° C. at the start of heating to 200° C. at the elapse of the first predetermined time. Here, the heat capacity information of the object to be heated includes various information derived from the heat capacity of the object to be heated, including the heat capacity of the object to be heated. For example, since the heat capacity of the heating object is the sum of the heat capacity of the cooking object and the heat capacity of the cooking object receiver 5, if the known heat capacity of the cooking object receiver 5 is subtracted from the heat capacity of the heating object, cooking is performed. The heat capacity of the object can be determined. The heat capacity of the cooking target is one of the heat capacity information of the heating target. Moreover, even if the user of the heating cooker 1 knows the specific numerical value of the heat capacity (unit: K/J) of the cooking target, it is difficult to intuitively understand and useful for cooking. For the user of the heating cooker 1, it is possible to obtain information such as "Fish ○" converted into the heat capacity of a general fish (horse mackerel in the first embodiment) for the heat capacity of the cooking target. It is easier to understand intuitively and easier to use for cooking. This information such as "fish" is also one of the heat capacity information of the heating object.

In the heating cooker 1 according to the first embodiment, in consideration of the capacities of the heating chamber 20 and the cooking object receiver 5, in the cooking mode of “fish: figure grilled”, cooking for one ordinary fish or general cooking is performed. It is supposed to be cooked for two large fish. When automatic cooking is performed in a cooking mode in which the cooking menu is "fish: figure grilled" and the heat is "medium" with one general fish as a cooking target placed on the cooking target receiver 5 It is known from experiments, experience, etc. that this ratio will be 12.6%. Similarly, it is known from experiments, experience, etc. that the ratio is 37.3% for two common fish. In this consideration, for the sake of convenience, the case where the ratio is less than 12.6% and the ratio exceeds 37.3% in the “fish: figure grill” cooking mode is excluded.

When this ratio is more than 12.6% and less than 37.3%, it is determined whether the cooking target is one or two general fish by an appropriate threshold value. For example, when it is less than 24.95% which is the median value of 12.6% and 37.3%, it is determined that the cooking target is one general fish, and is 24.95% or more. In this case, it is determined that the cooking target is two common fish. In the first embodiment, this ratio is 12.6%, and it is determined that the object to be cooked is one general fish. As described above, the heat capacity information of the object to be heated is obtained.

Next, in step S5, the control unit 16 starts the second step and moves to step S6. In step S6, in the second step, the control unit 16 controls the heating amount of the heating unit 26 based on the heat capacity information obtained in step S4.

Specifically, in step S6, the control unit 16 controls the heating amount per unit time in the heating unit 26 so that the temperature T detected by the temperature sensor 46 becomes the target temperature. In the second step, the target temperature is not set and the feedback control is not performed. In the second step, the heating power of the upper burner 260 is fixed to "strong" and the heating power of the lower burner 261 is fixed to "weak".

Next, in step S7, the control unit 16 determines whether or not the second predetermined time (that is, 900 seconds) has elapsed from the start of heating. If the second predetermined time has not elapsed from the start of heating, the process returns to step S6, and if the second predetermined time has elapsed from the start of heating, the process proceeds to step S8.

The second predetermined time is determined based on the heat capacity information of the heating target. That is, when it is determined that the cooking target is one general fish, the second predetermined time is 900 seconds, but when it is determined that the cooking target is not one general fish It is not 900 seconds (see the second embodiment).

Next, in step S8, the control unit 16 closes the open/close valve 270 to extinguish the upper burner 260 and the lower burner 261 and ends the second step. Then, the automatic cooking is finished.

In the heating cooker 1 of the first embodiment, the cooking mode by feedback control is executed in the first step. Since the first step is a step of raising the temperature from a low temperature such as room temperature to a high temperature for cooking, the target temperature in the first step is the heat capacity of the heating target, that is, how many fish the cooking target is. Hardly affected. Therefore, in the first step, although the cooking mode by the feedback control is executed, the heat capacity information of the heating object is not required. Then, it is possible to obtain the heat capacity information of the heating object required in the second step while executing the cooking mode by the feedback control in the first step. As a result, it is possible to accurately perform automatic cooking in the cooking mode.

Next, the heating cooker 1 of the second embodiment will be described based on FIG. 9. The heating cooker 1 according to the second embodiment is substantially the same as the heating cooker 1 according to the first embodiment. Therefore, the description of the same description as that of the first embodiment will be omitted.

In the second embodiment, similar to the first embodiment, automatic cooking is performed in the cooking mode in which the cooking menu is "fish: figure grilled" and the heat is "medium". The object to be cooked was one horse mackerel in the first embodiment, but two horse mackerels in the second embodiment.

The flowchart of the control method in the second embodiment is the same as that in the first embodiment (see FIG. 7).

When the control unit 16 receives the command to start the automatic cooking of the cooking menu “fish: figure grilled”, the control unit 16 starts the first process in step S1. Since steps up to step S4 are the same as those in the first embodiment, description thereof will be omitted.

In step S4, this ratio becomes 37.3%, and it is determined that the cooking target is two common fish.

Next, in step S5, the control unit 16 starts the second step and moves to step S6.

Specifically, when the cooking target is two common fish, the target temperature in the second step is 220°C. In the second step, the heating power of the upper burner 260 is fixed to "strong" and the heating power of the lower burner 261 is switched to either "strong" or "weak" to maintain the temperature T at 220°C. Is feedback controlled.

Next, in step S7, the control unit 16 determines whether or not the second predetermined time has elapsed from the start of heating. If the second predetermined time has not elapsed from the start of heating, the process returns to step S6, and if the second predetermined time has elapsed from the start of heating, the process proceeds to step S8.

The second predetermined time is 1200 seconds. That is, when it is determined that the cooking target is one fish as in the first embodiment, the second predetermined time is 900 seconds, but the cooking target is two fish as in the second embodiment. If it is determined to be minutes, it is 1200 seconds.

Next, in step S8, the control unit 16 closes the open/close valve 270 to extinguish the upper burner 260 and the lower burner 261 and ends the second step. Then, the automatic cooking is finished.

Even in the heating cooker 1 of the second embodiment, similar to the first embodiment, while performing the cooking mode by the feedback control in the first step, the heat capacity information of the heating object required in the second step is displayed. Obtainable. As a result, it is possible to accurately perform automatic cooking in the cooking mode.

Next, the heating cooker 1 of the third embodiment will be described based on the flowchart shown in FIG. 10 and the temperature chart 8 shown in FIG. 11. The heating cooker 1 of the third embodiment is the same as the heating cooker 1 of the first embodiment in most parts. Therefore, the description of the same description as the first embodiment will be omitted.

In the third embodiment, automatic cooking is performed in a cooking mode in which the cooking menu is "chicken peach" and the heat is "medium". Further, the object to be cooked is two chicken thighs.

As shown in FIG. 10, when the control unit 16 receives a command to start the automatic cooking of the cooking menu “chicken peach”, the control unit 16 first starts the first step in step S11. In step S11, heating of the heating target is started by the upper burner 260 and the lower burner 261.

The first step continues for a first predetermined time from the start of heating. The first predetermined time is 480 seconds in the first embodiment, but is not particularly limited.

Next, in step S12, the control unit 16 performs control by feedback control. In the first step, the heating power of the upper burner 260 is fixed to "strong", and the heating power of the lower burner 261 is switched to either "strong" or "weak".

As shown by the alternate long and short dash line in FIG. 11, the target temperature is a function of time. In the first embodiment, the target temperature at 0 seconds when the heating is started is 15°C, and the target temperature at 480 seconds when the first predetermined time has elapsed is 150°C. Further, the target temperature from the 0 second time point to the 480 second time point is set based on an experiment, an experience, or the like so that the object to be cooked can be heated as desired.

Further, in step S12, the time during which the heating unit 26 is heating with the first heating amount (that is, the time during which the upper burner 260 and the lower burner 261 are heating with “strong” heat power) is integrated. The integrated time is stored in a storage unit (not shown) such as a memory which the control unit 16 has inside or which is provided separately from the control unit 16.

Next, in step S13, the control unit 16 determines whether or not the first predetermined time (that is, 480 seconds) has elapsed from the start of heating. If the first predetermined time has not elapsed from the start of heating, the process returns to step S12, and if the first predetermined time has elapsed from the start of heating, the process proceeds to step S14.

Next, in step S14, the control unit 16 ends the first step. When the first step ends, the control unit 16 ends the integration of the time during which the heating unit 26 is heating with the first heating amount. Even if the first step is finished, the control unit 16 does not finish the heating by the heating section 26, but continues the heating by the heating section 26 in the state at the end of the first step.

Further, in step S14, the control unit 16 obtains the heat capacity information based on the main ratio of the time of heating with the first heating amount in the first step to the time of the entire first step. For the sake of convenience, in the cooking mode of “chicken peach”, the case where this ratio is less than 14.8% and the case where it exceeds 32.2% are excluded.

When this ratio is more than 14.8% and less than 32.2%, it is determined whether the object to be cooked is one or two general chicken thighs by an appropriate threshold value. For example, when the median value of 14.8% and 32.2% is less than 23.5%, it is determined that the cooking target is a single chicken thigh meat, and the cooking target is 23.5% or more. If it is, it is determined that the object to be cooked is two pieces of general chicken thigh meat. In the first embodiment, this ratio is 32.2%, and it is determined that the object to be cooked is for two common chicken thighs.

Next, in step S15, the control unit 16 starts the second step, and proceeds to step S16. In the second step, the control unit 16 controls the heating amount of the heating unit 26 based on the heat capacity information obtained in step S14.

Specifically, in step S16, the control unit 16 controls the heating amount per unit time in the heating unit 26 so that the temperature T detected by the temperature sensor 46 becomes the target temperature. The target temperature in the second step is 150°C. In the second step, the heating power of the upper burner 260 is fixed to "strong" and the heating power of the lower burner 261 is switched to either "strong" or "weak" to maintain the temperature T at 150°C. Is feedback controlled.

Next, in step S17, the control unit 16 determines whether or not the second predetermined time has elapsed from the start of heating. If the second predetermined time has not elapsed from the start of heating, the process returns to step S16, and if the second predetermined time has elapsed from the start of heating, the process proceeds to step S18.

The second predetermined time is determined based on the heat capacity information of the heating target. That is, when it is determined that the cooking target is two common chicken thighs, the second predetermined time is 1200 seconds, but it is not determined that the cooking target is two common chicken thighs. In the case, it is not 1200 seconds (see the following fourth embodiment).

Next, in step S18, the control unit 16 closes the opening/closing valve 270 to extinguish the upper burner 260 and the lower burner 261 and ends the second step, and proceeds to step S19.

In step S19, the control unit 16 starts the third step and moves to step S20. In the third step, the control unit 16 controls the heating amount of the heating unit 26 based on the heat capacity information obtained in step S14.

Specifically, in step S20, the control unit 16 controls the heating amount per unit time in the heating unit 26 so that the temperature T detected by the temperature sensor 46 becomes the target temperature. The target temperature in the third step is 170°C. In the third step, the heating power of the upper burner 260 is fixed to "strong" and the heating power of the lower burner 261 is switched to either "strong" or "weak" to maintain the temperature T at 170°C. Is feedback controlled.

Next, in step S21, the control unit 16 determines whether or not the third predetermined time has elapsed from the start of heating. If the third predetermined time has not elapsed from the start of heating, the process returns to step S20, and if the third predetermined time has elapsed from the start of heating, the process proceeds to step S22.

The third predetermined time is determined based on the heat capacity information of the heating target. That is, when it is determined that the cooking target is two general chicken thighs, the third predetermined time is 1440 seconds, but it is not determined that the cooking target is two general chicken thighs. In the case, it is not 1440 seconds (see the following fourth embodiment).

Next, in step S22, the control unit 16 closes the open/close valve 270 to extinguish the upper burner 260 and the lower burner 261 to end the third step, and then ends the automatic cooking.

Even in the heating cooker 1 of the third embodiment, as in the first and second embodiments, the heating target required in the second step is executed while the cooking mode by the feedback control is executed in the first step. Information on the heat capacity of an object can be obtained. As a result, it is possible to accurately perform automatic cooking in the cooking mode.

Next, the heating cooker 1 of the fourth embodiment will be described with reference to FIG. The heating cooker 1 of the fourth embodiment is the same as the heating cooker 1 of the third embodiment in most parts. Therefore, the description of the description overlapping with the third embodiment will be omitted.

In the fourth embodiment, similar to the third embodiment, automatic cooking is performed in the cooking mode in which the cooking menu is "chicken peach grill" and the heat is "medium". The object to be cooked was two chicken thigh meat in the third embodiment, whereas it is one chicken thigh meat in the fourth embodiment.

The flowchart of the control method in the fourth embodiment is the same as that in the third embodiment (see FIG. 10).

When the control unit 16 receives the command to start the automatic cooking of the cooking menu "chicken peach", the control unit 16 starts the first process in step S11. Since steps up to step S14 are the same as those in the third embodiment, description thereof will be omitted.

In step S14, this ratio becomes 14.8%, and it is determined that the object to be cooked is one chicken leg meat in general.

Next, in step S15, the control unit 16 starts the second step, and proceeds to step S16.

Specifically, when the object to be cooked is one piece of general chicken thigh, the target temperature in the second step is 150°C. In the second step, the heating power of the upper burner 260 is fixed to "strong" and the heating power of the lower burner 261 is switched to either "strong" or "weak" to maintain the temperature T at 150°C. Is feedback controlled.

Next, in step S17, the control unit 16 determines whether or not the second predetermined time has elapsed from the start of heating. If the second predetermined time has not elapsed from the start of heating, the process returns to step S16, and if the second predetermined time has elapsed from the start of heating, the process proceeds to step S18.

The second predetermined time is 960 seconds. That is, when it is determined that the cooking object is two chicken thighs as in the third embodiment, the second predetermined time is 1200 seconds, but the cooking object is the chicken thigh meat as in the fourth embodiment. It is 960 seconds when it is determined that the number of sheets is one.

Next, in step S18, the control unit 16 closes the open/close valve 270 to extinguish the upper burner 260 and the lower burner 261 and ends the second step, and proceeds to step S19.

In step S19, the control unit 16 starts the third step and moves to step S20. In step S20, the control unit 16 performs feedback control, and in step S21, the control unit 16 determines whether or not the third predetermined time has elapsed from the start of heating. The third predetermined time is 0 seconds when it is determined that the object to be cooked is two pieces of general chicken thigh meat.

Next, in step S22, the control unit 16 closes the open/close valve 270 to extinguish the upper burner 260 and the lower burner 261 and ends the third step and ends the second step. Then, the automatic cooking is finished.

Even in the heating cooker 1 of the fourth embodiment, similar to the third embodiment, while performing the cooking mode by the feedback control in the first step, the heat capacity information of the heating object required in the second step is displayed. Obtainable. As a result, it is possible to accurately perform automatic cooking in the cooking mode.

In the above-described embodiment, in the first step, the time during which the heating unit 26 is heating with the first heating amount is integrated, and the ratio of the integrated time of heating with the first heating amount to the time of the entire first step is calculated. Based on this, the heat capacity information was obtained. On the other hand, in the first step, the heating unit 26 integrates the time of heating with the second heating amount, and based on the ratio of the integrated time of heating with the second heating amount to the time of the entire first step, The heat capacity information may be obtained. Furthermore, the heating unit 26 sets the heating amount per unit time to the first heating amount, the second heating amount different from the first heating amount,..., The first heating amount to the (n−1)th heating amount. It may be configured to be switchable to any of different nth heating amounts, and the heat capacity information may be obtained from the ratio of the times of the first heating amount to the nth heating amount.

The control unit 16 executes the cooking mode not only in the cooking menus such as “fish: figure grilled” and “chicken peach grill” but also in the cooking menu such as “toast”, “foil grill”, “fish: fillet”. It is possible.

(3) Aspect As is clear from the above-described first to fourth embodiments and their modifications, the heating cooker 1 of the first aspect includes the heating unit 26, the temperature sensor 46, and the control unit. 16 are provided. The heating unit 26 heats an object to be heated. The temperature sensor 46 detects the temperature of the heating target. The control unit 16 controls the heating amount of the heating unit 26 so that the temperature detected by the temperature sensor 46 becomes the target temperature. The control unit 16 can execute one or a plurality of cooking modes by the above control. In at least one cooking mode, the control unit 16 executes the first step and the second step. The first step is a step of heating the object to be heated by the heating unit 26 for a first predetermined time. The second step is a step of heating the object to be heated by the heating unit 26 for a second predetermined time after the first step. The control unit 16 obtains the heat capacity information of the heating object based on the amount of heat of heating of the heating unit 26 in the first step.

According to the first aspect, since it is possible to obtain the heat capacity information of the heating target while executing the feedback control cooking mode in the first step, it is possible to accurately perform automatic cooking in the cooking mode.

The second aspect can be realized by a combination with the first aspect. In the second aspect, the heating unit 26 can switch the heating amount per unit time to either the first heating amount or the second heating amount different from the first heating amount. The control unit 16 obtains the heat capacity information based on the ratio of the time of heating with the first heating amount or the second heating amount in the first step to the total time of the first step.

According to the second aspect, it is possible to efficiently obtain the heat capacity information of the heating object.

The third aspect can be realized by a combination with the first aspect. In the third aspect, the control unit 16 integrates the heating amount per unit time of the heating unit 26 in the first step to obtain heat capacity information.

According to the third aspect, it is possible to accurately obtain the heat capacity information of the heating object.

The fourth aspect can be realized by a combination with any one of the first to third aspects. In the fourth aspect, the control unit 16 controls the heating amount of the heating unit 26 based on the heat capacity information in the second step.

According to the fourth aspect, it is possible to perform automatic cooking in the cooking mode with higher accuracy.

1 Heating cooker 16 Control part 26 Heating part 46 Temperature sensor

Claims (4)

A heating unit for heating an object to be heated,
A temperature sensor for detecting the temperature of the heating object,
A control unit that controls the heating amount of the heating unit so that the temperature detected by the temperature sensor reaches a target temperature,
The control unit can execute one or more cooking modes by the control,
In at least one of the cooking modes, the control unit includes a first step of heating the heating target by the heating unit for a first predetermined time,
After the first step, a second step of heating the heating target by the heating unit for a second predetermined time, and
The said control part obtains the heat capacity information of the said heating object based on the amount of heat of heating of the said heating part in the said 1st process. The heating unit can switch the heating amount per unit time to either a first heating amount or a second heating amount different from the first heating amount,
The said control part acquires the said heat capacity information based on the ratio with respect to the time of the said 1st whole process of the time heated by the said 1st heating amount or the said 2nd heating amount in the said 1st process. Heating cooker. The heating cooker according to claim 1, wherein the control unit integrates a heating amount per unit time of the heating unit in the first step to obtain the heat capacity information. The said control part controls the heating amount of the said heating part based on the said heat capacity information in the said 2nd process, The heating cooker as described in any one of Claims 1-3.

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