JP2022110659A - heating cooker - Google Patents

Abstract

To provide a high-frequency heating cooker which can heat food in a proper period of time by preventing insufficient or excessive heating due to erroneous selection of a container.SOLUTION: A high-frequency heating cooker comprises: a main body 1; a heating chamber 28 which is provided in the main body 1, and in which a heating target 60c is placed and heated; heating means which heats the heating target 60c; a weight sensor 25 which measures the total weight of the heating target; an infrared sensor 52 which detects a surface temperature of the heating target; and control means 72 which controls the heating means on the basis of the total weight and the surface temperature. The control means 72 automatically determines a container 60 of the heating target 60c on the basis of the total weight and the surface temperature, and then controls the heating means in a heating time which has been corrected based on the container 60 thus determined.SELECTED DRAWING: Figure 8

Description

The present invention relates to a high-frequency heating cooker.

Some conventional high-frequency cookers control the heating of food by utilizing sensor information such as an infrared sensor that detects the surface temperature of the food and a weight sensor that detects the total weight of the object to be heated. For this heating control, a predetermined temperature is determined based on the weight information detected by the weight sensor, the infrared sensor having multiple infrared detection elements is repeatedly scanned in a certain direction in the heating chamber, and the detected temperature information reaches the predetermined temperature. There is a device that compares the measured time with a reference time and adjusts at least one of the output of the heating means and the heating time based on the result (Patent Document 1).

JP 2019-190682 A

Insufficient heating of the object to be heated (local overheating or insufficient heating of the object to be heated) is determined not only by considering the weight and surface temperature of the object to be heated, but also by considering the type and material of the container containing the object to be heated. It is desirable to adjust the heating time and heating output in consideration of this.

Conventionally, this container identification was accomplished by the user inputting the type of container in advance when setting the heating conditions for the object to be heated. The same applies to the cooker described in Patent Document 1. When food is placed in a container and heated, the user of the cooker has to select the type of container before starting cooking. However, with this method, if the wrong container is selected, the weight of the food cannot be calculated correctly, resulting in insufficient or overheating of the food.

The present invention has been made in view of the above circumstances, and one aspect thereof includes a main body, a heating chamber provided in the main body for containing and heating an object to be heated, heating means for heating the object to be heated, and A weight sensor for measuring the total weight of an object to be heated, an infrared sensor for detecting the surface temperature of the object to be heated, and a control means for controlling the microwave heating means based on the total weight and the surface temperature. The control means automatically discriminates the container based on the total weight and the surface temperature, and controls the heating means with the heating time corrected based on the discriminated container.

It is possible to provide a high-frequency heating cooker that heats food in an appropriate time by suppressing insufficient heating or overheating due to erroneous selection of a container before starting cooking.

BRIEF DESCRIPTION OF THE DRAWINGS The front perspective view of the heating cooker which concerns on the Example of this invention. The rear perspective view which removed the outer frame of the heating cooker which concerns on the Example of this invention. AA sectional view of FIG. FIG. 2 is a front view of a state in which an object to be heated is placed on the heating chamber in the heating cooker according to the embodiment of the present invention; FIG. 2 is a cross-sectional view taken along the line AA of FIG. 1 and is a diagram for explaining the operation of the infrared sensor; FIG. 2 is an enlarged cross-sectional view of an infrared unit for explaining an infrared sensor; FIG. 4 is a control block diagram for explaining heating means according to an embodiment of the present invention; FIG. 4 is a flowchart of heating operation for cooking with heat according to the embodiment of the present invention. FIG. 4 is a flowchart of heating operation for cooking with heat according to the embodiment of the present invention. FIG. 4 is a flowchart of heating operation for cooking with heat according to the embodiment of the present invention. FIG. 10 is a container discrimination threshold value diagram during container discrimination control according to the embodiment of the present invention;

An embodiment of the present invention will be described in detail below with reference to the accompanying drawings. The following description shows specific examples of the contents of the present invention, and the present invention is not limited to these descriptions. Various changes and modifications by those skilled in the art are possible within the scope of the technical ideas disclosed in the present specification, and it is originally planned to combine the configurations of the following examples as appropriate. In addition, in all the drawings for explaining the present invention, parts having the same functions are denoted by the same reference numerals, and repeated explanations thereof may be omitted. In addition, in each embodiment of the present invention, front and back, top and bottom, and left and right are defined as shown in FIG.

FIG. 1 is a front perspective view of a heating cooker main body. 2 is a perspective view seen from the rear side with the outer frame of the main body removed, and FIG. 3 is a cross-sectional view taken along the line AA in FIG. FIG. 5 is a cross-sectional view taken along the line AA of FIG. 1 and is an explanatory diagram of the operation of the infrared sensor.

In FIG. 1, the main body 1 of the heating cooker has an outer frame 7 that is a cabinet that covers the upper surface and left and right side surfaces of the main body 1 of the heating cooker, and a heating chamber 28 (see FIG. 3) formed inside the outer frame 7. ), the food (object to be heated 60c (FIG. 3)) is placed in the container, and the food is cooked using microwaves, heat from a heater, or superheated steam. The heating chamber 28 houses an object to be heated 60c (FIG. 3) and a container 60 (FIG. 3) for containing the object to be heated 60c.

The input means 71 is provided on the operation panel 4 on the lower front side of the door 2 . The input means 71 includes an operation unit 6 for selecting heating means such as microwave heating and heater heating, and for inputting heating conditions such as heating time and heating temperature, and contents and cooking information input from the operation unit 6. and a display unit 5 for displaying progress.

The machine chamber 20 (FIG. 2) is provided in the space between the heating chamber bottom surface 28a (FIG. 3) and the bottom plate 21 (FIG. 3) of the main body 1. On the bottom plate 21 is a magnetron 33 for heating food. , a waveguide 47 (FIG. 3) connected to a magnetron 33 (FIG. 3), a control board 23 (FIG. 2) on which a control means 72 (FIG. 7) is mounted, and other various parts to be described later.

In FIG. 3, the bottom surface 28a of the heating chamber has a concave shape in the approximate center, and the rotating antenna 26 is installed therein. The light flows into the lower surface of the rotating antenna 26 through the opening 47a through which the shaft 46a passes, is diffused by the rotating antenna 26, and is radiated into the heating chamber 28. As shown in FIG. An output shaft 46 a of the rotating antenna 26 is connected to rotating antenna driving means 46 .

Range heating means 77 (Fig. 7) includes magnetron 33 and an inverter circuit (not shown) and is controlled by control means 72 (Fig. 7). The microwave heating means 77 supplies microwaves to the heating chamber 28 from the lower surface of the heating chamber 28 .

A hot air unit 11 is attached to the rear portion of the heating chamber 28. A hot air fan 32 is attached to the hot air unit 11 to efficiently circulate the air in the heating chamber 28. An air passage is provided on the inner wall surface 28b of the heating chamber. A hot air intake hole 31 and a hot air blowout hole 30 are provided.

The hot air fan 32 is driven by the hot air motor 13 attached to the outside of the hot air case 11a to rotate, and the hot air heater 14 heats the circulating air. The oven heating means 78 (Fig. 7) consists of the hot air motor 13 and the hot air heater 14 and is controlled by the control means 72 (Fig. 7).

Above the heating chamber 28, a heating chamber temperature sensor 80 for detecting the ambient temperature Q in the heating chamber 28 by a thermistor is provided on the far left side of the heating chamber ceiling 28c. A plurality of weight sensors 25 are provided on the bottom surface 28a of the heating chamber, for example, a left weight sensor 25b, a right weight sensor 25a on the left and right sides of the front side, and a depth weight sensor 25c on the center of the rear side. placed.

The table plate 24 is for placing food, and is made of a material having heat resistance and high microwave permeability so that it can be used for both heater heating and microwave heating.

4, the boiler 43 is attached to the heating chamber side surface 28f (FIG. 3) or the outer surface of the hot air unit 11 (FIG. 3), and blows steam or superheated steam into the heating chamber . The pump means 87 (Fig. 7) pumps up the water in the water tank 42 (Fig. 1) to the boiler 43, and is composed of a pump and a motor for driving the pump. The steam heating means 79 (Fig. 7) consists of the boiler 43 and the pump means 87 and is controlled by the control means 72 (Fig. 7). The steam heating means heats the object 60c to be heated with steam. The heating means includes microwave heating means 77, oven heating means 78, grill heating means 12, steam heating means 79, and the like.

In accordance with the input from the input means 71, the control means 72 detects the weight sensor 25 (FIG. 3), the infrared sensor 52 (FIG. 4), and the heating chamber temperature sensor 80 (FIG. ) to control the heating means.

Next, the infrared sensor 52 for non-contact detection of the temperature of the object 60c to be heated, provided on the back side of the heating chamber top surface 28c of the heating chamber 28, will be described in detail with reference to FIGS. 4 to 8. FIG.

FIG. 5 is a cross-sectional structural view of the heating cooker as viewed from the right side. The infrared unit 50 has an infrared sensor 52 that detects the temperature of the food placed in the heating chamber. The infrared sensor 52 is rotationally moved by the motor 51 in a range from the deep side of the heating chamber bottom surface 28a to the heating chamber opening 28d. The motor 51 is mounted so as to be parallel to the rotating shaft 51a and the inner wall surface 28b of the heating chamber.

FIG. 6 illustrates the structure of the infrared unit 50. As shown in FIG. The infrared unit 50 mainly includes an infrared sensor 52 and a motor 51 for rotating it. By rotating (driving) a cylindrical unit case 54 described later with the rotating shaft 51 a by the driving force of the motor 51 , the substrate 53 mounted with the infrared sensor 52 housed in the unit case 54 is rotated, and the lens portion of the infrared sensor 52 is rotated. The direction of 52a is rotated in a range from the inner side of the heating chamber bottom surface 28a (the heating chamber inner wall surface 28b side) to the heating chamber opening 28d so that the temperature can be detected. The motor 51 uses a stepping motor and is equipped with a gear for speed reduction inside. Control means 23a provided on the control board 23 controls the rotating shaft 51a so that it can rotate forward, reverse, and rotate at a desired angle. there is The motor 51 is controlled so as to operate in accordance with the heating conditions for cooking.

The infrared sensor 52 is provided with a plurality of infrared detection elements (for example, thermopiles). Here, the infrared sensor 52 is used in which eight elements are aligned in a line in the vertical direction of the rotating shaft 51a. Therefore, it is possible to detect the temperatures at the plurality of locations at once in the left-right direction of the bottom surface 28a of the heating chamber, and from the back side of the heating chamber 28 (the side of the back wall surface 28b of the heating chamber) (Fig. 5) to the front side (door 2 side) ( 5), the infrared sensor 52 is rotated a plurality of times by a constant angle (rotation is stopped during temperature measurement) to detect the temperature by dividing the entire area of the bottom surface 28a of the heating chamber into a plurality of areas. Specifically, the temperature of the entire surface of the table plate 24 placed on the bottom surface 28a of the heating chamber is detected.

The shutter 55 closes the observation window 44a when the infrared sensor 52 is not used. Reference numeral 44a denotes an observation window provided in the observation unit 44, which has an open field of view detected by the infrared sensor 52. As shown in FIG. By protruding the observation part 44 inside the heating chamber 28, it is possible to detect a wide range of temperatures with a minimum narrow opening range of the observation window.

Next, operation of the motor 51 will be described with reference to FIG. The control means 72 drives the motor 51 to rotate the field of view of the infrared sensor 52 from the closed state to the reference position (detection point a). After that, it starts detecting the temperature of the observation surface. First, the temperature is detected at the reference position, and the temperature is detected for a plurality of the provided detection elements and the data is saved.

After that, the motor 51 was rotated to rotate the infrared sensor 52 by a certain angle, for example, 3 degrees toward the end point (door 2 side) so that the temperature of the next detection point b could be measured, and the temperature of the observation surface was measured. After that, it is rotated three times again, and the above-described operation is repeated until the field of view of the infrared sensor 52 faces the end detection point h. In this embodiment, eight infrared detection elements are rotated 14 times to detect temperature data in 15 rows. The total temperature data detects temperatures at 120 locations. The movement angle is S1 (approximately 42 degrees).

After the infrared sensor 52 finishes detecting the temperature at the detection point h, which is the end point position, in the return path, it returns directly to the reference position without detecting the temperature, so it can quickly return to the reference position. The above reciprocating motion is set as one cycle, and when it returns to the reference position, the measurement is started again and the detection operation is repeated. The infrared sensor 52 has a plurality of (for example, 8 elements) infrared sensors 52 arranged in a line so that the approximate size and shape of the object 60c to be heated placed on the table plate 24 can be recognized. A total of 120 (8×15) pieces of temperature data are obtained in the table plate 24 by measuring the temperature in 15 rows by moving the sensor 14 times by 3 degrees.

Next, operation of the infrared sensor 52 will be described with reference to FIG. The infrared sensor 52 is rotationally driven so that the temperature of the object 60c to be heated placed on the table plate 24 can be detected. The control means 23a drives the motor 51 to rotate the field of view of the infrared sensor 52 from the closed state to the reference position (detection point a). After that, it starts detecting the temperature of the observation surface. First, the temperature is detected at the reference position, the temperatures of a plurality of detection elements are detected, and the data are stored.

Next, with reference to FIGS. 8 to 11, (heating control pattern 1) and (heating control pattern 2) are used to determine the container 60 placed on the table plate 24 and hold the object to be heated and to cook the object 60c. They will be separately described in detail.

(Heating control pattern 1)
Heating control includes a container discrimination step (FIG. 8) for discriminating the container type of the container 60, and recalculating the heating output and heating time according to the type of the container 60 and the amount of the object to be heated 60c obtained from the container discrimination result. It consists of a heat cooking step (Fig. 9). As a precondition, the heating control is performed when the temperature rise rate of the object 60c to be heated does not change depending on the type of the container 60 and is constant.

FIG. 8 shows a flowchart until the user automatically determines the container 60 containing the object 60c to be heated. Here, first, the user places the container 60 containing the object 60c to be heated on the table plate 24, accommodates it in the heating chamber 28, and sets the automatic cooking corresponding to the object 60c to be heated to the control means 72 for cooking. to start.

The control means 72 controls the heating means based on the detection results of the weight sensor 25, the infrared sensor 52, and the heating temperature sensor 80 in accordance with the input from the input means 71 for cooking the object to be heated 60c. When cooking starts, the weight sensor 25 detects the total weight W in step S1, and the infrared sensor 52 starts detecting the temperature of the object 60c to be heated in step S2.

The food weight Ws1 is calculated by subtracting the weight of the container set for displaying the remaining time from the total weight W measured by the weight sensor 25 in step S3, and the first step heating for displaying the remaining time is based on the food weight Ws1. Calculate the time and the second step heating time, and display the remaining time. The first step heating time refers to the time from the start of heating until the temperature of the food is raised to the boiling temperature.

In step S4, the infrared sensor 52 is driven to continue detecting the temperature of the surface of the object 60c to be heated, and to update the surface temperature data successively. In step S5, it is determined whether or not the temperature data detected by the infrared sensor 52 has reached the first step container discrimination predetermined temperature.

In step S5, if it is determined that the temperature has not reached the first step container discrimination predetermined temperature, the process returns to step S4, where the temperature of the surface of the object 60c to be heated continues to be detected, and the surface temperature data is successively updated. When it is determined in step S5 that the temperature data detected by the infrared sensor 52 has reached the predetermined temperature for judging the container in the first step, in step S6, as the elapsed time measurement for judging the container is completed, the actual arrival time is determined. calculate. However, the acquisition of the surface temperature of the object 60c to be heated by the infrared sensor 52 does not end at this time, and the temperature detection continues until the elapsed time measurement in step S35, which will be described later, ends.

In step S7, after the infrared sensor 52 starts acquiring the surface temperature, the surface temperature that has risen within the arrival time from a certain infrared temperature to the first process container discrimination predetermined temperature is acquired. The rate of temperature rise is calculated from the temperature rise within this arrival time. In step S8, the weight of the object to be heated 60c (food weight Ws2) is calculated from the heating rate calculated in step S7.

In step S9, the food weight Ws2 of the object to be heated 60c is subtracted from the total weight W detected by the weight sensor 25 in step S1 to calculate the weight of the container 60 containing the object to be heated 60c (container weight Wy). This is provided so that the type of container can be determined from this weight and the heating time can be adjusted according to the type of container. In step S10, the container type is determined from the container weight Wy calculated in step S9. The heating time is corrected based on the calculated food material weight Ws2 of the object to be heated 60c and the determination result of the container type.

Next, the heating time correction will be described with reference to FIG. In step S32, the first step correction heating time and the second step correction heating time are recalculated based on the food weight Ws2 calculated in step S8. In step S33, the infrared sensor 52 is driven to continue detecting the temperature of the surface of the object 60c to be heated, and to update the surface temperature data successively. In step S34, it is determined whether or not the temperature data detected by the infrared sensor 52 has reached the first step finish determination temperature.

If it is determined in step S34 that the first step finish determination temperature has not been reached, the process returns to step S33 to continue detecting the temperature of the surface of the object 60c to be heated and update the surface temperature data successively. When it is determined in step S34 that the temperature data detected by the infrared sensor 52 has reached the first step finish determination temperature, in step S35 the elapsed time measurement is terminated and the actual arrival time is calculated.

In step S36, the actual arrival time calculated in step S35 is compared with the first step finish determination temperature arrival reference time. When the surface temperature of the object to be heated 60c detected by the infrared sensor 52 is equal to the first process finish determination temperature arrival reference time (step S38), it is determined that the food is heated as expected, and in step S41 , the heating output and time are determined to be unchanged, and heating is performed for the first step heating time calculated in step S32 without changing the output. Since the heating time is determined, the remaining time display is changed in step S43, and the first heating step ends in step S44.

The actual arrival time calculated in step S35 is compared with the first process finish determination temperature arrival reference time, and the surface temperature of the object 60c to be heated detected by the infrared sensor 52 is higher than the first process finish determination temperature arrival reference time. If it is early (step S39), it is determined that the food is being heated earlier than expected, and in step S42, the heating output is reduced, and the heating time is reduced from the first step heating time calculated in step S32. . Since the heating time is determined, the remaining time display is changed in step S43, and the first heating step ends in step S44.

The actual arrival time calculated in step S35 is compared with the first process finish determination temperature arrival reference time, and the surface temperature of the object 60c to be heated detected by the infrared sensor 52 is higher than the first process finish determination temperature arrival reference time. If it is slow (step S37), it is determined that the heating of the food is slower than expected, and in step S40, the heating output is increased to increase or decrease the heating time from the first step heating time calculated in step S32. Since the heating time is determined, the remaining time display is changed in step S43, and the first heating step ends in step S44.

In step S45, heating is performed for the second step heating time calculated in step S32, and the second heating step ends. Thus, in step S46, the heating of the object to be heated 60c is completed.

(Heating pattern 2)
This heating control consists of a container discrimination step (FIG. 10) for discriminating the container type of the container 60, and re-heating output and heating time according to the container 60 type and the amount of the object to be heated 60c obtained from the container discrimination result. It consists of a cooking process (Fig. 9) to be calculated. As a prerequisite, the heating control is performed when the heating rate of the object 60c to be heated changes depending on the type of the container 60. FIG.

FIG. 10 shows a flow chart until the user automatically determines the container 60 containing the object 60c to be heated. Here, first, the user places the container 60 containing the object 60c to be heated on the table plate 24, accommodates it in the heating chamber 28, and sets the automatic cooking corresponding to the object 60c to be heated to the control means 72 for cooking. to start.

The control means 72 controls the heating means based on the detection results of the weight sensor 25, the infrared sensor 52, and the heating temperature sensor 80 in accordance with the input from the input means 71 for cooking the object to be heated 60c.

When cooking starts, the weight sensor 25 detects the total weight W in step S12, and the infrared sensor 52 starts detecting the temperature of the object 60c to be heated in step S13. In step S14, the food weight Ws1 is calculated by subtracting the container weight set for displaying the remaining time from the total weight W measured by the weight sensor 25, and the first step heating time and the second step are calculated based on the food weight Ws1. Calculates the heating time and displays the remaining time. The first step heating time refers to the time from the start of heating until the temperature of the food is raised to the boiling temperature.

In step S15, the infrared sensor 52 is driven to continue detecting the temperature of the surface of the object 60c to be heated, and to update the surface temperature data successively. In step S16, it is determined whether or not the temperature data detected by the infrared sensor 52 has reached the first process container discrimination predetermined temperature 1.

In step S16, if it is determined that the first step container discrimination predetermined temperature 1 has not been reached, the process returns to step S15, where the temperature of the surface of the object 60c to be heated continues to be detected, and the surface temperature data is successively updated. When it is determined in step S16 that the temperature data detected by the infrared sensor 52 has reached the first process container discrimination predetermined temperature 1, in step S17, the actual reaching time to the first process container discrimination predetermined temperature 1 is determined. Then, the rate of temperature rise is calculated from the arrival time from a certain infrared temperature after the start of infrared temperature acquisition to the predetermined temperature for first process container discrimination and the temperature rise.

In step S18, the rate of temperature increase calculated in step S17 is compared with a discrimination threshold calculated from the correlation of the total weight W measured by the weight sensor 25 (FIG. 11). In the case where a certain total weight W is indicated, if the rate of temperature increase is less than the threshold, it is determined to be container type 1, and if it is equal to or greater than the threshold, it is determined to be container type 2, and control is shifted to each container type. do. Here, for example, the container 60 can be determined to be made of plastic or made of glass, and with respect to the total weight W determined by the weight sensor 25, if the rate of temperature rise is below the discrimination threshold, the plastic is made. can be distinguished from

When the container type 1 is determined in step S18, in step S19-1, the infrared sensor 52 is driven to continuously detect the temperature of the surface of the object 60c to be heated, and the surface temperature data is successively updated. In step S20-1, it is determined whether or not the temperature data detected by the infrared sensor 52 has reached the first step container determination predetermined temperature 2.

If it is determined in step S20-1 that the first step container discrimination predetermined temperature 2 has not been reached, the process returns to step S19-1, where the temperature of the surface of the object 60c to be heated continues to be detected, and the surface temperature data is sequentially obtained. to update. When it is determined in step S20-1 that the temperature data detected by the infrared sensor 52 has reached the first process container identification predetermined temperature 2, in step S21-1, as the elapsed time measurement for container identification ends, Calculate the actual arrival time. However, the acquisition of the surface temperature of the object 60c to be heated by the infrared rays 52 is not completed at this time, and temperature detection is continued until the elapsed time measurement in step S35, which will be described later, is completed.

In step S22-1, the rate of temperature increase is calculated from the arrival time from a certain infrared temperature after the start of infrared temperature acquisition to the first process container discrimination predetermined temperature 2 and the temperature increase. In step S23-1, the weight of the object to be heated 60c (food weight Ws2) is calculated from the temperature increase rate calculated in step S22-1. Based on the container type discrimination result and the calculated food weight Ws2 of the object to be heated 60c, the heating time is corrected.

Even if the container type is determined to be 2, steps S19-1 to 23-1 do not change. This has the advantage of reducing the risk that the food weight Ws2 that is theoretically calculated deviates from the actual food weight. The heating time correction that is actually run through S23-1 and S23-2 is the same as in FIG. 9 described above, so it will be omitted here.

According to this embodiment, the user determines the type of the container 60 containing the object 60c to be heated based on the weight of the object 60c to be heated and the heating rate, and adjusts the heating output and time. To provide a high-frequency heating cooker that eliminates the need to select a container before starting cooking, suppresses insufficient heating and overheating due to erroneous selection of a container, and can heat food in an appropriate time.

24 Table plate 25 Weight sensor 28 Heating chamber 52 Infrared sensor 60 Container 60c Object to be heated 71 Input means 72 Control means 80 Heating temperature sensor W Gross weight Ws1 Food weight Ws2 Food weight Wy Container weight

Claims (2)

the main body;
a heating chamber provided in the main body for storing and heating an object to be heated;
heating means for heating the object to be heated;
a weight sensor for measuring the total weight of the object to be heated;
an infrared sensor that detects the surface temperature of the object to be heated;
a control means for controlling the heating means based on the total weight and the surface temperature;
The control means
Automatically discriminating the container of the object to be heated based on the total weight and the surface temperature,
A high-frequency heating cooker, wherein the heating means is controlled with a heating time corrected based on the discriminated container. In claim 1,
The control means compares a temperature rise rate of the object to be heated calculated from the rise value of the surface temperature with a discrimination threshold to automatically discriminate the container of the object to be heated.

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