JP2024061271A - Heating cooker and control system of heating cooker - Google Patents

Abstract

To provide a heating cooker which can enhance a concentration of heat on an object to be heated when a user tries to selectively heat any of a plurality of objects to be heated in a heating chamber, and a control system of the heating cooker.SOLUTION: A heating cooker comprises a rotation device for rotating a tray having a placing face on which objects to be heated are placed, a high-frequency generator for generating an electric wave, a converter connected to the high-frequency generator, and radiating the electric wave as an electromagnetic wave, a waveguide pipe having a portion extending in a vertical direction along a sidewall of a heating chamber, and transmitting the electromagnetic wave which is radiated from the converter to the heating chamber, and a control device for controlling the rotation device and the high-frequency generator at a selective heating mode for selectively heating any of a plurality of objects to be heated which are placed on the tray. First irradiation ports for propagating the electromagnetic wave of the waveguide pipe to the heating chamber are formed at the sidewall of the heating chamber and the waveguide pipe, and a first distance being the shortest distance between a center line of the waveguide pipe and an external peripheral face of the tray is equal to or shorter than 1/4 of an in-pipe wavelength λg of the electromagnetic wave in the waveguide pipe, and the placing face of the tray is located within a range of the first irradiation ports in the vertical direction.SELECTED DRAWING: Figure 8

Description

This disclosure relates to a cooking device that heats an object to be heated using high-frequency electromagnetic waves and a control system for the cooking device.

A cooking device has been proposed that heats multiple objects placed in a heating chamber to approximately the same temperature by simultaneously heating them (see, for example, Patent Document 1). The cooking device described in Patent Document 1 has a power supply port on the wall of the heating chamber that supplies high-frequency power to the heating chamber, and the objects placed on a mounting table are stopped near the power supply port to provide concentrated heating to the objects. Patent Document 1 describes that the power supply port is provided at a position near the bottom from approximately the center in the vertical direction of the side wall of the heating chamber, at a position near the periphery of the upper wall of the heating chamber, or at a position near the periphery of the lower wall of the heating chamber.

JP 2001-304578 A

As mentioned above, Patent Document 1 only discloses which wall of the heating chamber the power feed port is located on and the general direction of the power feed port on that wall, but does not disclose the specific location of the power feed port. Even if the object to be heated is stopped "near" the power feed port as described in Patent Document 1, depending on the specific location of the power feed port, it may not be possible to concentrate heating on the desired object to be heated and other objects may end up being heated, or uneven heating may occur on the desired object to be heated.

The present disclosure has been made in light of the above-mentioned problems, and provides a cooking device and a control system for the cooking device that can increase the degree of concentration of heat on a target object when selectively heating one of multiple objects in a heating chamber.

The cooking device according to the present disclosure includes a heating chamber that contains an object to be heated, a tray that is provided in the heating chamber and has a placement surface on which the object to be heated is placed, a rotation device that rotates the tray, a high-frequency generator that generates radio waves, a converter that is connected to the high-frequency generator and radiates the radio waves as electromagnetic waves, a waveguide that has a portion that extends in the vertical direction along the side wall of the heating chamber and transmits the electromagnetic waves radiated from the converter to the heating chamber, and a control device that controls the rotation device and the high-frequency generator in a selective heating mode that selectively heats one of the multiple objects to be heated placed on the tray, and the side wall of the heating chamber and the waveguide are provided with a first irradiation port that propagates the electromagnetic wave of the waveguide to the heating chamber, and a first distance that is the shortest distance between the center line of the waveguide and the outer circumferential surface of the tray is ¼ or less of the guide wavelength λg of the electromagnetic wave in the waveguide, and in the vertical direction, the placement surface of the tray is within the range of the first irradiation port.

The control system for a cooking device disclosed herein includes a cooking device equipped with a menu input device that accepts input of a cooking menu, and a management device that is communicatively connected to the cooking device and manages information regarding the heating conditions of the cooking device, the cooking device transmits a request signal including the cooking menu to the management device, and the management device transmits heating conditions corresponding to the cooking menu to the cooking device in response to the request signal from the cooking device.

According to the present disclosure, by arranging the waveguide, the tray, and the first irradiation port as described above, it is possible to increase the degree of concentration of heat on the object to be heated when selectively heating one of multiple objects to be heated in the heating chamber.

1 is a perspective view of a cooking device according to a first embodiment; FIG. 2 is a rear perspective view of the cooking device according to the first embodiment. FIG. 2 is a perspective view illustrating an internal structure of the cooking device according to the first embodiment. FIG. 2 is a rear perspective view illustrating the internal structure of the cooking device according to the first embodiment. 2 is a perspective view showing the internal structure of the cooking device according to the first embodiment, as viewed from below. FIG. FIG. 2 is a partial perspective view of the cooking device according to the first embodiment. FIG. 2 is a partially exploded perspective view of the heating cooker according to the first embodiment. 1 is a schematic vertical cross-sectional view of a cooking device according to a first embodiment. FIG. 1 is a schematic vertical cross-sectional view of a cooking device according to a first embodiment. FIG. 1 is a schematic cross-sectional view of a cooking device according to a first embodiment. FIG. 1 is a schematic cross-sectional view of a cooking device according to a first embodiment. FIG. 2 is a diagram showing a circuit of the cooking device according to the first embodiment and functional blocks of a control system including the cooking device; FIG. 4 is a flowchart illustrating a heating operation of the cooking device according to the first embodiment. 5 is a flowchart illustrating a heating operation in a selected heating mode of the heating cooker according to the first embodiment. 5A to 5C are diagrams illustrating the distribution of electric field strength by electromagnetic wave simulation of the heating cooker according to the first embodiment. FIG. 11 is a perspective view of a cooking device according to a second embodiment. FIG. 11 is a rear perspective view of a cooking device according to a second embodiment. FIG. 11 is a rear perspective view illustrating the internal structure of a cooking device according to a second embodiment. FIG. 11 is a rear perspective view illustrating the internal structure of a cooking device according to a second embodiment. FIG. 11 is a partially exploded perspective view illustrating the internal structure of a cooking device according to a second embodiment. 11 is a perspective view showing the internal structure of a cooking device according to a second embodiment, as viewed from below. FIG. FIG. 11 is a partially exploded perspective view of a cooking device according to a second embodiment. FIG. 11 is a perspective view of the underside of a tray according to the second embodiment. 11 is a perspective view of the bottom surface of a cooking container according to a second embodiment. FIG. 11 is a schematic vertical cross-sectional view of a cooking container and a tray according to a second embodiment. FIG. FIG. 11 is a schematic vertical cross-sectional view of a cooking device according to a second embodiment. FIG. 11 is a schematic vertical cross-sectional view of a cooking device according to a second embodiment. FIG. 6 is a schematic cross-sectional view of a cooking device according to a second embodiment. A diagram showing functional blocks of a circuit of a cooking device and a control system including the cooking device in accordance with embodiment 2. 13A to 13C are diagrams illustrating the distribution of electric field strength by electromagnetic field simulation of the heating cooker according to the second embodiment.

The embodiment of the cooking device according to the present disclosure will be described below with reference to the drawings. The present disclosure is not limited to the following embodiment, and can be modified in various ways without departing from the spirit of the present disclosure. The present disclosure includes all combinations of the possible configurations among the configurations shown in the following embodiments. The cooking device shown in the drawings is an example of an appliance to which the cooking device of the present disclosure is applied, and the appliance to which the present disclosure is applied is not limited by the cooking device shown in the drawings. In the following description, terms indicating directions (e.g., "up," "down," "right," "left," "front," "rear," etc.) are used as appropriate to facilitate understanding, but these are for explanation and do not limit the present disclosure. In each drawing, the same reference numerals are assigned to the same or equivalent parts, and this is common throughout the entire specification. In each drawing, the relative dimensional relationship or shape of each component may differ from the actual one.

Embodiment 1.
(Configuration of cooking device)
1 is a perspective view of a cooking device 100 according to a first embodiment. The cooking device 100 is a high-frequency heating device that heats an object to be heated, such as food, by irradiating the object with high-frequency electromagnetic waves. In the following description, the high-frequency electromagnetic waves may be simply referred to as high frequency waves. The cooking device 100 includes an outer housing 1 and a door 2 provided on the front side of the outer housing 1. The door 2 includes a door body 2a with a handle and a window 2b provided in the center of the door body 2a.

An electromagnetic wave shielding means (not shown) is provided on the inner surface of the door body 2a. The electromagnetic wave shielding means is, for example, an electromagnetic wave absorbing material arranged in a ring shape along the edge of the inner surface of the door body 2a. Instead of or in addition to the electromagnetic wave absorbing material, a choke structure may be provided on the outer periphery of the door body 2a as an electromagnetic wave shielding means. The window 2b is composed of a light-transmitting plate such as glass and a punched metal provided on its inside, and is configured to allow the user to see the inside of the cooking appliance 100.

A display unit 3 and an operation unit 4 are provided on the front of the cooking device 100. The display unit 3 displays information related to the settings of the heating menu or heating conditions of the cooking device 100, and the operating status of the cooking device 100. The display unit 3 is composed of, for example, a liquid crystal display or a lamp. The operation unit 4 is an input device that accepts input related to heating conditions such as heating temperature or heating time, and operation instructions such as starting or stopping heating. The operation unit 4 is composed of hardware buttons or a touch panel. Note that, although FIG. 1 shows an example in which the display unit 3 and the operation unit 4 are installed on the door 2, the arrangement of the display unit 3 and the operation unit 4 is not limited to that shown in the figure. The display unit 3 and the operation unit 4 may be provided on the front or top surface of the outer housing 1.

The right side of the outer housing 1 is provided with a first housing intake port 5a and a second housing intake port 5b. The first housing intake port 5a and the second housing intake port 5b are openings that connect the inside and outside of the outer housing 1. As described below, the first housing intake port 5a and the second housing intake port 5b are inlets to the outer housing 1 for air that cools the components inside the outer housing 1. The first housing intake port 5a and the second housing intake port 5b each have multiple openings.

A third exhaust port 6c is provided on the upper surface of the left rear part of the outer housing 1. The third exhaust port 6c is an outlet from the outer housing 1 for the air inside the heating chamber 10 (see FIG. 3) formed inside the outer housing 1. The third exhaust port 6c has multiple openings.

The cooking appliance 100 of this embodiment further includes a code reader 7. The code reader 7 is a device that reads two-dimensional codes such as barcodes or QR codes (registered trademark). The code reader 7 includes a light source that irradiates light onto the two-dimensional code and a light receiving element that receives the reflected light, and reads information from the reflected light received by the light receiving element. In the example of FIG. 1, the code reader 7 is provided on the front side of the cooking appliance 100, but the position of the code reader 7 is not limited to that shown in the figure.

Figure 2 is a rear perspective view of the cooking device 100 according to the first embodiment. A first housing exhaust port 6a and a second housing exhaust port 6b are provided on the left side of the rear surface of the outer housing 1. Each of the first housing exhaust port 6a and the second housing exhaust port 6b has a plurality of openings.

The first housing intake port 5a and the first housing exhaust port 6a are connected inside the outer housing 1, and air flowing into the outer housing 1 from the first housing intake port 5a flows out from the first housing exhaust port 6a. The second housing intake port 5b and the second housing exhaust port 6b are connected inside the outer housing 1, and air flowing into the outer housing 1 from the second housing intake port 5b flows out from the second housing exhaust port 6b. The first housing intake port 5a and the second housing intake port 5b, and the first housing exhaust port 6a and the second housing exhaust port 6b are provided on different sides of the outer housing 1. This makes it possible to suppress a short cycle in which air discharged from the first housing exhaust port 6a and the second housing exhaust port 6b is immediately sucked into the first housing intake port 5a and the second housing intake port 5b.

Figure 3 is a perspective view illustrating the internal structure of the cooking device 100 according to the first embodiment. Figure 3 shows a state in which the door 2 and the outer casing 1 have been removed from the state shown in Figure 1. The cooking device 100 has a heating chamber 10, which is a room in which an object to be heated is heated. The heating chamber 10 is formed by a ceiling 11, a bottom 12, a left side wall 13, a right side wall 14, and a rear wall 15 (see Figure 4), and has an opening at the front. The front opening of the heating chamber 10 is opened and closed by a door 2 (see Figure 1). A tray 50 is provided on the bottom 12 of the heating chamber 10. The tray 50 is for placing the object to be heated, which is food. Figure 3 also shows a container 201 that is placed on the tray 50 and contains the object to be heated.

The cooking device 100 includes a high-frequency generator 20 and a waveguide 22 that supplies electromagnetic waves from the high-frequency generator 20 to the heating chamber 10. Outside the heating chamber 10, a first cooling duct 31, a second cooling duct 32, a first blower 33, and a second blower 34 are provided.

The high frequency generator 20 is a device that generates high frequency electromagnetic waves. Here, the frequency band of the electromagnetic waves generated by the high frequency generator 20 is high frequency including microwaves. The high frequency generator 20 has a semiconductor oscillator or a magnetron as an oscillator. The semiconductor oscillator has a wide band gap semiconductor such as GaN (gallium nitride) or an LDMOS (Laterally Diffused MOS), and generates microwaves with a frequency of about 2.45 GHz. The frequency of the electromagnetic waves generated by the magnetron is distributed in a range of about 2.45±0.2 GHz, but the frequency of the electromagnetic waves generated by the semiconductor oscillator is a stable frequency with almost no fluctuation around 2.45 GHz. In addition, the semiconductor oscillator differs from the magnetron in that the frequency can be variably controlled. By adopting a semiconductor oscillator for the high frequency generator 20, the phase of the generated electromagnetic waves can be precisely controlled. Therefore, the temperature of the food to which the electromagnetic waves are irradiated can be precisely controlled. In the following explanation, we will use an example in which the high frequency generator 20 is a magnetron.

The first cooling duct 31 has an intake port 311 that opens to the right and an exhaust port 312 that opens to the rear, and forms a wind path for cooling air that cools the components housed inside. The first cooling duct 31 extends from the intake port 311 to the left, bends backwards, and reaches the exhaust port 312. The first cooling duct 31 has a portion that branches off to the left from the upstream side of the exhaust port 312, and this branched portion is located above the ceiling 11. The intake port 311 is connected to the housing first intake port 5a (see FIG. 2), and the exhaust port 312 is connected to the housing first exhaust port 6a (see FIG. 2). A first blower 33 that generates cooling air in the first cooling duct 31 is provided in the first cooling duct 31.

The second cooling duct 32 has an intake port 321 that opens to the right and an exhaust port 322 that opens to the rear, forming a wind path for cooling air that cools the components housed inside. The second cooling duct 32 extends from the intake port 321 to the left, bends backwards, and reaches the exhaust port 322. The intake port 321 is connected to the housing second intake port 5b (see FIG. 2), and the exhaust port 322 is connected to the housing second exhaust port 6b (see FIG. 2). A second fan 34 that generates cooling air in the second cooling duct 32 is provided in the second cooling duct 32.

A heating chamber exhaust duct 35 having an exhaust port 351 is provided above the ceiling 11 of the heating chamber 10. The heating chamber exhaust duct 35 has an internal flow path for air flowing out from inside the heating chamber 10. The heating chamber exhaust duct 35 extends upward from the ceiling 11, and the exhaust port 351 is provided at the upper end of the heating chamber exhaust duct 35. The exhaust port 351 is connected to the housing third exhaust port 6c (see FIG. 1).

Figure 4 is a rear perspective view for explaining the internal structure of the cooking device 100 according to the first embodiment. Figure 4 shows a state in which a part of the wall constituting the first cooling duct 31 and the second cooling duct 32 has been removed from the state shown in Figure 3.

A heating chamber outlet 16 is provided on the rear left side of the ceiling 11. The heating chamber outlet 16 has multiple openings penetrating the ceiling 11 and is an outlet for air from the heating chamber 10. The heating chamber outlet 16 has an opening diameter that is sufficiently smaller than the wavelength of the electromagnetic waves so that the electromagnetic waves do not leak from inside the heating chamber 10. A heating chamber exhaust duct 35 (see Figure 3) is connected to the heating chamber outlet 16.

In the first cooling duct 31, there are provided heat dissipation fins 21 for cooling the high frequency generator 20, an upper temperature detection device 40, and an upper heated object detection device 41. In the second cooling duct 32, there are provided a circuit board 36 and heat dissipation fins 37 for cooling the heat generating components mounted on the circuit board 36.

The heat dissipation fins 21 are thermally connected to the high frequency generator 20 and dissipate heat generated by the high frequency generator 20. The heat dissipation fins 21 are an assembly of multiple fins arranged so that their flat surfaces run along the up-down and front-to-back directions, and the cooling air in the first cooling duct 31 flows between the multiple fins.

The circuit board 36 is a board on which a rectifier circuit 70 that drives the high-frequency generator 20, an inverter circuit 71, a secondary high-voltage power supply circuit 73, a drive control unit 77, and a control device 81 (all see FIG. 12) are mounted.

The heat dissipation fins 37 are thermally connected to heat-generating components such as circuit components mounted on the circuit board 36, and dissipate heat generated by the heat-generating components. The heat dissipation fins 37 are an assembly of multiple fins arranged so that their flat surfaces run along the up-down and front-to-back directions, and the cooling air in the second cooling duct 32 flows between the multiple fins.

The upper temperature detection device 40 is provided above the ceiling 11 and detects the temperature of the heated object in the heating chamber 10 (see FIG. 3). The upper heated object detection device 41 is provided above the ceiling 11 and detects the position of the heated object in the heating chamber 10 (see FIG. 3). The upper temperature detection device 40 and the upper heated object detection device 41 are provided in the first cooling duct 31, downstream of the heat dissipation fin 21 and upstream of the exhaust port 312 in the flow of cooling air. The functions and structures of the upper temperature detection device 40 and the upper heated object detection device 41 will be described in detail later.

The ceiling 11 is further provided with a heating chamber inlet 17. The heating chamber inlet 17 is an opening that penetrates the ceiling 11 and is provided around the upper temperature detection device 40 and the upper heated object detection device 41. The heating chamber inlet 17 is provided in the first cooling duct 31, and the cooling air flowing through the first cooling duct 31 flows into the heating chamber 10 (see FIG. 3) through the heating chamber inlet 17. The heating chamber inlet 17 has an opening diameter that is sufficiently smaller than the wavelength of the electromagnetic waves so that the electromagnetic waves do not leak from inside the heating chamber 10.

Figure 5 is a perspective view of the internal structure of the cooking device 100 according to the first embodiment, seen from below. A rotating device 60 that rotates the tray 50 is provided under the bottom 12 of the heating chamber 10. The rotating device 60 includes a rotating shaft that engages with the tray 50 and an electric motor, such as a stepping motor, that rotates the rotating shaft, and the electric motor rotates the rotating shaft to rotate the tray 50.

The waveguide 22 is provided on the outside of the right side wall 14 of the heating chamber 10 and extends vertically. A high-frequency generator 20 is provided on the upper part of the waveguide 22. The structure of the waveguide 22 will be described later.

Figure 6 is a partial perspective view of the cooking device 100 according to the first embodiment. A first irradiation port 24 is provided in the right side wall 14 and the waveguide 22. The first irradiation port 24 is configured by overlapping an opening provided in the right side wall 14 with an opening provided in the waveguide 22. The first irradiation port 24 is an opening that propagates the electromagnetic waves propagating through the waveguide 22 to the heating chamber 10.

The first irradiation port 24 is provided with a first irradiation port cover 25 that covers the first irradiation port 24. The first irradiation port cover 25 is made of a material that transmits electromagnetic waves and absorbs electromagnetic waves little, such as mica or ceramic. By covering the first irradiation port 24 with the first irradiation port cover 25, it is possible to reduce dirt inside the waveguide 22 and a decrease in electrical insulation caused by juice, oil, steam, etc. that is scattered as the heated object is heated and enters the waveguide 22. In addition, it is preferable that the first irradiation port cover 25 is provided so as not to cause unevenness between the inner surface of the right side wall 14, which makes it easier to remove juice, oil, etc. that is scattered as the heated object is heated.

An antenna 23 is connected to the high frequency generator 20. The antenna 23 is a converter that is inserted into the waveguide 22 and converts the 2.4 GHz radio waves generated by the high frequency generator 20 into high frequency waves and radiates them. The high frequency waves radiated from the antenna 23 into the waveguide 22 travel from top to bottom and are radiated into the heating chamber 10 from the first irradiation port 24.

The upper surface of the tray 50 is a placement surface 51 on which the object to be heated is placed. The placement surface 51 is provided with a number of placement position indicators 52 that indicate the placement position of the object to be heated. The placement position indicators 52 are either or both of printing applied to the placement surface 51 and/or unevenness formed on the placement surface 51.

Figure 7 is a partially exploded perspective view of the cooking device 100 according to the first embodiment. In Figure 7, the underside of the tray 50 is shown. A tray engagement portion 53 is provided in the center of the underside of the tray 50. The tray engagement portion 53 is a recessed portion provided on the underside of the tray 50. The rotation device 60 is provided with a rotation device engagement portion 61. The rotation device engagement portion 61 is part of the rotation shaft, and penetrates the bottom 12 with its tip protruding above the bottom 12. The rotation device engagement portion 61 is fitted into the tray engagement portion 53. When the rotation device 60 rotates the rotation device engagement portion 61, the tray 50 with which the rotation device engagement portion 61 is fitted rotates.

The waveguide 22 is provided with an antenna connection port 221. The antenna connection port 221 is provided on one of the walls that constitute the waveguide 22, which faces the right side wall 14 on which the first irradiation port 24 is provided. An antenna 23 (see FIG. 6) is inserted into the antenna connection port 221.

Figure 8 is a schematic vertical cross-sectional view of the cooking device 100 according to the first embodiment. Figure 8 shows a schematic vertical cross-section along the left-right direction passing through the high-frequency generator 20. The structure of the waveguide 22 and the dimensional relationship of each part will be described with reference to Figure 8.

One of the walls of the waveguide 22 in this embodiment is formed by the right side wall 14. A part of the right side wall 14 also serves as a wall of the waveguide 22. The waveguide 22 is a rectangular waveguide that transmits electromagnetic waves in the so-called TE10 mode (see Figures 5 to 7). In a cross section perpendicular to the extension direction of the waveguide 22, that is, in a horizontal cross section perpendicular to the axial direction, which is the up-down direction in this embodiment, the long side of the waveguide 22 extends horizontally. The waveguide 22 is formed by processing a thin metal plate. The antenna 23 of the high frequency generator 20 is inserted into the upper part of the waveguide 22, and the transmission direction of the electromagnetic waves in the waveguide 22 is from top to bottom.

The vertical dimension of the waveguide 22 in this embodiment is equal to or smaller than the vertical dimension of the heating chamber 10. In the example of FIG. 8, the waveguide 22 and the heating chamber 10 have the same vertical dimension. In this way, by making the waveguide 22 have a dimension that fits between the upper and lower ends of the heating chamber 10, the heating cooker 100 can be made smaller and lighter.

The lower end of the inner surface of the waveguide 22 is referred to as the first end 222, and the upper end as the second end 223. The first end 222 is the end on the most downstream side in the transmission direction of the electromagnetic wave. The second end 223 is the end on the most upstream side in the transmission direction of the electromagnetic wave. In the up-down direction, the first irradiation port 24 (see Figures 6 and 7) is provided on the first end 222 side, and the antenna 23 is provided on the second end 223 side.

Of the walls of the waveguide 22, the wall facing the right side wall 14 extends vertically and parallel to the right side wall 14 on the upstream side in the electromagnetic wave transmission direction, but is inclined toward the right side wall 14 toward the first end 222 on the downstream side. This inclined portion of the wall of the waveguide 22 is referred to as the inclined wall 224. At least a portion of the opposing wall surface of the wall of the waveguide 22 that faces the first irradiation port 24 (see Figures 6 and 7) is the inclined wall 224.

When high frequency waves are radiated from the antenna 23 to the waveguide 22, standing waves are generated within the waveguide 22. This standing wave has an in-guide wavelength λg that is determined by the transmission frequency of the high frequency generator 20 and the shape of the waveguide 22. The in-guide wavelength λg is calculated as follows: in-guide wavelength λg = λ0/√(1-(λ0/(2xa))^2). Here, λ0 represents the wavelength in free space, and a represents the inner dimension in the front-to-rear direction in which the long side of the horizontal cross section of the waveguide 22 extends, i.e., the direction that intersects with the direction of travel of the electromagnetic wave. The distance between antinodes (nodes) of the standing wave is 1/2 the in-guide wavelength λg.

The first distance L1, which is the shortest distance between the center line P22 of the waveguide 22 and the outer circumferential surface of the receiving tray 50, is equal to or less than 1/4 of the guide wavelength λg of the electromagnetic wave in the waveguide 22. Here, the center line P22 of the waveguide 22 is a line along the axial direction of the waveguide 22 that passes through the center of the horizontal cross section of the rectangular waveguide portion, i.e., in this embodiment, the portion above the inclined wall 224.

In FIG. 8, the vertical dimension of the first irradiation port 24 is indicated by dimension H24. In this embodiment, dimension H24 is equal to the distance from the upper end of the first irradiation port 24 to the upper surface of the bottom 12. In the vertical direction, the mounting surface 51 of the receiving tray 50 is within the range of dimension H24 of the first irradiation port 24. In other words, the mounting surface 51 is located below the upper end of the first irradiation port 24 and above the lower end of the first irradiation port 24. Dimension H24 of the first irradiation port 24 is a length equal to or less than the tube wavelength λg.

In FIG. 8, the vertical dimension of the heating chamber 10 is indicated by dimension H10. Dimension H10 is the distance from the lower surface of the ceiling 11 to the upper surface of the bottom 12. Dimension H10 is preferably 1.5 times or less the tube wavelength λg. More preferably, dimension H10 is 1.1 to 1.2 times the tube wavelength λg. By setting dimension H10 in this manner, it is possible to prevent the electromagnetic waves from diffusing too much within the heating chamber 10, thereby increasing the degree to which the electromagnetic waves are absorbed by the object to be heated within the heating chamber 10.

The distance L2 between the second end 223 of the waveguide 22 and the antenna 23 is 10 mm or more and 1/2 the guide wavelength λg or less.

The waveguide 22 is arranged so that the long side of the rectangle in the horizontal cross section of the waveguide 22 is parallel to the right side wall 14 of the heating chamber 10, and the short side of the rectangle is perpendicular to the right side wall 14. The vertical dimension H24 of the first irradiation port 24 is equal to or greater than the dimension H22 of the short side.

Figure 9 is a schematic vertical cross-sectional view of the cooking device 100 according to the first embodiment. Figure 9 shows a schematic vertical cross-section along the front-rear direction passing through the upper temperature detection device 40 and the upper heated object detection device 41.

The upper temperature detection device 40 has a sensor housing 401 and a sensor element 403 housed in the sensor housing 401. An air vent 402 is formed on the top surface of the sensor housing 401. In this embodiment, the sensor housing 401 is a housing with an open bottom, and the ceiling 11 also serves as the bottom of the sensor housing 401. The sensor element 403 is arranged so that it has a field of view of at least a portion of the heating chamber 10. A temperature detection window 18 is provided at a position on the ceiling 11 opposite the sensor element 403, and the sensor element 403 detects the temperature in the heating chamber 10 through the temperature detection window 18.

The upper heated object detection device 41 has a sensor housing 411 and a sensor element 413 housed in the sensor housing 411. An air vent 412 is formed on the top surface of the sensor housing 411. In this embodiment, the sensor housing 411 is a housing with an open bottom, and the ceiling 11 also serves as the bottom of the sensor housing 411. The sensor element 413 is arranged so that it has a field of view of at least a part of the heating chamber 10. A heated object detection window 19 is provided at a position facing the sensor element 413 on the ceiling 11, and the sensor element 413 detects information about the heated object in the heating chamber 10 through the heated object detection window 19.

The upper temperature detection device 40 is positioned closer to the center of rotation of the tray 50, i.e., the rotation device engagement portion 61 of the rotation device 60, than the upper heated object detection device 41. In other words, in the radial direction of the tray 50, the upper temperature detection device 40 is positioned more inward than the upper heated object detection device 41. By positioning the upper temperature detection device 40 closer to the center of rotation of the tray 50, the detection range of the upper temperature detection device 40 is more likely to include one or more heated objects, making it easier to detect the temperature of one or more heated objects.

In addition, in the radial direction of the tray 50, the upper temperature detection device 40 is located closer to the rotation center P50 of the tray 50 than the upper heated object detection device 41. In other words, the upper heated object detection device 41 is located closer to the outer periphery of the tray 50 than the upper temperature detection device 40.

The ceiling 11 is provided with heating chamber inlets 17. The heating chamber inlets 17 are multiple openings that penetrate the ceiling 11. The heating chamber inlets 17 are provided around the upper temperature detection device 40 and the upper heated object detection device 41, within the range accommodated in the first cooling duct 31.

The cooling air flowing through the first cooling duct 31 enters the sensor housing 401 through the ventilation opening 402 and cools the sensor element 403. The cooling air flowing through the first cooling duct 31 also enters the sensor housing 411 through the ventilation opening 412 and cools the sensor element 413. The cooling air that has cooled the sensor element 403 and the sensor element 413, as well as the cooling air of the first cooling duct 31, flows into the heating chamber 10 through the heating chamber inlet 17. During heating of the object to be heated, the heating chamber 10 is filled with steam and oily smoke, and by allowing relatively low-temperature cooling air to flow into the heating chamber 10 from the heating chamber inlet 17, an air curtain is formed by the cooling air around the temperature detection window 18 and the heated object detection window 19. The formation of the air curtain reduces dirt and condensation on the temperature detection window 18 and the heated object detection window 19, so that the deterioration of the detection accuracy of the sensor element 403 and the sensor element 413 can be suppressed.

Figure 10 is a schematic cross-sectional view of the cooking device 100 according to the first embodiment. Figure 10 is a schematic diagram of a horizontal cross section passing through the upper temperature detection device 40 and the upper heated object detection device 41. In Figure 10, the flow of cooling air is conceptually indicated by white arrows. When the first blower 33 operates, the cooling air is sent into the first cooling duct 31 and passes around the heat dissipation fin 21. The heat dissipation fin 21 is cooled, and the high-frequency generator 20 thermally connected to the heat dissipation fin 21 is cooled. The cooling air that has advanced downstream of the heat dissipation fin 21 branches, one of which flows out of the cooking device 100 through the exhaust port 312 and the first exhaust port 6a of the housing, and the other cools the upper temperature detection device 40 and the upper heated object detection device 41 and flows into the heating chamber 10 from the heating chamber inlet 17.

In FIG. 10, the outline of the tray 50 is indicated by a dashed line. The center of rotation of the tray 50 is indicated by the symbol P50. The virtual line connecting the center of the first irradiation port 24 and the center of rotation P50 is indicated as the reference point P24. The center of the first irradiation port 24 is the center of the first irradiation port 24 when considered along the rotation direction of the tray 50, and is the horizontal center of the first irradiation port 24 on the extension of the mounting surface 51 of the tray 50. In this embodiment, the center of the first irradiation port 24 in the front-rear direction on the extension of the mounting surface 51 is the center of the first irradiation port 24. Here, the reference point P24 is used as the rotation reference for the tray 50. The tray 50 rotates clockwise or counterclockwise with the reference point P24 as the reference, but in this embodiment, a case where it normally rotates clockwise is described as an example.

The upper temperature detection device 40 and the upper heated object detection device 41 are arranged within a range of ±22.5 degrees or more in terms of the rotation angle of the tray 50 with respect to the reference point P24. That is, in FIG. 10, θ = 22.5 degrees, and the upper temperature detection device 40 and the upper heated object detection device 41 are arranged outside the range of 2θ = 45 degrees.

In FIG. 10, the area in which one of multiple objects to be heated is selectively heated is shown as the selective heating area TA. The selective heating area TA is the area connecting the front end of the first irradiation port 24, the rotation center P50, and the rear end of the first irradiation port 24. When the receiving tray 50 rotates clockwise, the line connecting the rotation center P50 and the rear end of the first irradiation port 24 is the entrance of the selective heating area TA, and the line connecting the rotation center P50 and the front end of the first irradiation port 24 is the exit of the selective heating area TA.

Figure 11 is a schematic cross-sectional view of the cooking device 100 according to the first embodiment. Figure 11 is a schematic diagram of a horizontal cross section passing through the second cooling duct 32. In Figure 11, the flow of cooling air is conceptually indicated by white arrows. When the second blower 34 operates, the cooling air is sent into the second cooling duct 32 and passes around the circuit board 36 and the heat dissipation fins 37. The passage of the cooling air cools the circuit board 36 and the heat dissipation fins 37. The cooling air that has advanced downstream of the circuit board 36 and the heat dissipation fins 37 flows out of the cooking device 100 through the exhaust port 322 and the housing second exhaust port 6b.

In this embodiment, the placement surface 51 of the tray 50 is provided with a plurality of placement position display sections 52 consisting of a first placement position display section 521, a second placement position display section 522, and a third placement position display section 523. Depending on the number of objects to be heated placed on the tray 50, the first placement position display section 521, the second placement position display section 522, and the third placement position display section 523 are each shown in a different shape. In the example of FIG. 11, the first placement position display section 521 used when heating two objects to be heated is provided in two pieces and has a circular shape. The second placement position display section 522 used when heating three objects to be heated is provided in three pieces and has a triangular shape. The third placement position display section 523 used when heating four objects to be heated is provided in four pieces and has a square shape. The multiple displays of the first placement position display section 521, the second placement position display section 522, and the third placement position display section 523 are arranged at equal intervals from each other in the circumferential direction. In this way, by making the shape of the placement position display section 52 different depending on the number of objects to be heated that are placed on the tray 50 at the same time, it is possible to make it easier for the user to recognize the placement position. Note that a placement position display section 52 for when one object to be heated is placed and a placement position display section 52 for when five or more objects to be heated are placed may be provided.

Furthermore, in this embodiment, numbers are displayed inside or near the shapes of the first placement position display section 521, the second placement position display section 522, and the third placement position display section 523. For example, the four third placement position display sections 523 are displayed with numbers 1 to 4. By displaying the numbers in this manner, the user can easily recognize the placement position of the container. Note that the shapes of the first placement position display section 521, the second placement position display section 522, and the third placement position display section 523 are merely examples, and are not limited to the shapes shown in the figures.

FIG. 12 is a diagram showing the circuit of the cooking device 100 according to the first embodiment and the functional blocks of a control system 110 including the cooking device 100. The control system 110 has the cooking device 100 and a management device 91 connected via a network 90. In the control system 110 of the present embodiment, a power measuring device 92 and an electric device 93 are further connected to the management device 91 via the network 90.

(System configuration)
The management device 91 is a device that controls and manages the power consumption of the cooking appliance 100 and the electric appliance 93. The management device 91 also manages information used for heating control in the cooking appliance 100. In this embodiment, the control and management of the power consumption of the cooking appliance 100 and the management of the information used for heating control are described as being performed by one management device 91, but similar functions may be performed by multiple management devices 91. The management device 91 communicates with the cooking appliance 100 and the electric appliance 93 via the network 90.

The control and management of power consumption by the management device 91 will be described. The management device 91 receives information about the operating state from the cooking appliance 100 and the electric appliance 93, and also transmits information about operation instructions to the cooking appliance 100 and the electric appliance 93. The information about the operating state of the cooking appliance 100 includes information about the presence or absence of a heating operation in the heating chamber 10, and information about the actual power consumption of the cooking appliance 100. The information about the operation instructions to the cooking appliance 100 includes information about the presence or absence of a heating operation in the heating chamber 10, and information about an instruction to reduce power consumption in the cooking appliance 100 and the cancellation of the reduction instruction.

The management of information related to heating control by the management device 91 will be described. The management device 91 includes a database 911. The database 911 stores the code of the object to be heated by the cooking device 100 in association with the heating conditions. The code of the object to be heated is, for example, a two-dimensional code or symbol such as a barcode or a QR code (registered trademark) printed or attached to the package of the object to be heated. The database 911 may store the cooking menu indicated by the code instead of storing the code itself. The heating conditions include at least one of the heating time, the target temperature of the object to be heated, and the output (heating power) during heating. When the management device 91 acquires a request signal for heating conditions including the code of the object to be heated or the cooking menu from the cooking device 100, it refers to the database 911 to extract the heating conditions corresponding to the acquired code or cooking menu, and transmits the extracted heating conditions to the cooking device 100.

The management device 91 is, for example, a HEMS (Home Energy Management System) controller or a BEMS (Building and Energy Management System) controller. The management device 91 has a memory and a CPU (Central Processing Unit) that executes programs stored in the memory. Each function executed by the management device 91 is realized by software, firmware, or a combination of software and firmware. Software and firmware are written as programs and stored in the memory. The CPU realizes each function of the management device 91 by reading and executing the programs stored in the memory. The database 911 is also stored in the memory. Here, the memory is, for example, a non-volatile or volatile semiconductor memory such as a RAM, a ROM, a flash memory, an EPROM, or an EEPROM.

The network 90 is a home network or a building network. The network 90 may also be a wide area communication network such as the Internet. The network 90 may be either a wired communication network or a wireless communication network.

The power metering device 92 measures the amount of power consumed in the home or building and transmits the measured information to the management device 91. The power metering device 92 is a power meter attached to a distribution board, a smart power meter, or the like.

The power of the electrical appliances 93 is controlled by the management device 91. The electrical appliances 93 are, for example, an air conditioner, a water heater, a floor heater, lighting, a refrigerator, a dish dryer, a rice cooker, etc.

In the following description, the management device 91 is an HEMS controller. The management device 91 may be a server device connected to the cooking appliance 100 via the Internet. The management device 91, which serves as an external device that provides the cooking appliance 100 with heating conditions based on a cooking menu, may be a mobile terminal such as a smartphone or a tablet PC.

(Circuit configuration of cooking device)
The cooking device 100 includes a high frequency generator driving device 700 as a device for supplying power from a commercial power source 120 to the high frequency generator 20 to drive the high frequency generator 20. The high frequency generator driving device 700 includes an inverter circuit 71, a step-up transformer 72, and a secondary side high voltage power supply circuit 73. A rectifier circuit 70 is provided between the high frequency generator driving device 700 and the commercial power source 120. The cooking device 100 also includes a drive control unit 77 that controls the inverter circuit 71.

A pair of input terminals of the rectifier circuit 70 are connected to the commercial power source 120. The rectifier circuit 70 converts the commercial AC power supplied from the commercial power source 120 into a DC voltage. The rectifier circuit 70 has a diode bridge that full-wave rectifies the AC voltage and converts it into a DC voltage, a smoothing reactor, and a smoothing capacitor. The smoothing reactor is connected to the high-potential output terminal of the diode bridge and suppresses pulsation of the DC voltage output from the diode bridge. The smoothing capacitor is connected between the output terminal of the smoothing reactor and the low-potential output terminal of the diode bridge and suppresses high-frequency ripples in the current. In the following description, a circuit consisting of a smoothing reactor and a smoothing capacitor may be referred to as a filter circuit.

The inverter circuit 71 is connected to the output side of the rectifier circuit 70, receives a DC voltage via a filter circuit, and supplies a high-frequency current of several tens of kHz to the primary side of the step-up transformer 72. The inverter circuit 71 has two IGBTs 711 and 712 connected in series, a snubber circuit 713 connected to the output sides of the IGBTs 711 and 712, and resonant capacitors 714 and 715.

The switching elements IGBT711 and IGBT712 are alternately switched between the on and off states by the drive control unit 77, outputting a high-frequency current to the step-up transformer 72. The frequency at which the two switching elements switch between the on and off states, i.e., the frequency of the high-frequency current output from the inverter circuit 71, is called the drive frequency. The inverter circuit 71 performs switching operations based on the input of a signal corresponding to the drive frequency from the drive control unit 77.

Snubber circuit 713 suppresses switching losses that occur when IGBTs 711 and 712 change from an off state to an on state. Resonant capacitor 714 is connected to IGBT 711, and resonant capacitor 715 is connected to IGBT 712.

The inverter circuit 71 shown in FIG. 12 is a two-switch current resonant inverter of the half-bridge inverter type. This half-bridge inverter type inverter circuit 71 has the effect of suppressing the withstand voltage of the elements constituting the inverter circuit 71, such as IGBTs 711 and 712, to a low voltage of about half that of a single-switch voltage resonant inverter. In addition, in this embodiment, the IGBTs 711 and 712 are soft-switched using partial resonance by the snubber circuit 713. This reduces losses due to switching of the IGBTs 711 and 712.

The step-up transformer 72 is connected to the output side of the inverter circuit 71. The step-up transformer 72 has a primary winding 721 and a secondary winding 722. A filament winding 75 is further provided on the secondary side of the step-up transformer 72. The primary winding 721 is connected to the output side of the inverter circuit 71 and is powered directly from the inverter circuit 71. The secondary winding 722 and the filament winding 75 are powered by a magnetic force generated by a current flowing through the primary winding 721. A high-frequency voltage of several kV is generated in the secondary winding 722.

A secondary high-voltage power supply circuit 73 is connected to the secondary winding 722 of the step-up transformer 72. The secondary high-voltage power supply circuit 73 generates a cut-off voltage of 3 kV to 5 kV and supplies it to the high-frequency generator 20. The secondary high-voltage power supply circuit 73 has two high-voltage capacitors 731 and two high-voltage diodes 732. One end of the secondary winding 722 is connected to the midpoint of the two high-voltage capacitors 731, and the other end of the secondary winding 722 is connected to the midpoint of the two high-voltage diodes 732. The secondary high-voltage power supply circuit 73 is a full-wave voltage doubler circuit that doubles the input voltage.

A high-frequency generator 20 is connected to one end of the secondary high-voltage power supply circuit 73, and a filament 74 is connected to the other end. The high-frequency generator 20 receives a cutoff voltage from the secondary high-voltage power supply circuit 73 and oscillates radio waves of about 2.45 GHz.

The filament 74 is connected to the filament winding 75 and is constantly powered by the filament winding 75. The filament 74 is constantly heated to about 1800°C by the power supplied from the filament winding 75.

A resonant current sensor 76 is connected to the primary winding 721. The resonant current sensor 76 detects the resonant current flowing through the primary winding 721, i.e., the current output from the inverter circuit 71, and inputs a signal corresponding to the current value to the drive control unit 77. The drive control unit 77 controls the inverter circuit 71 to improve the power factor of the inverter circuit 71 based on the resonant current value input from the resonant current sensor 76. In this way, the loss of the inverter circuit 71 can be reduced, and the power consumption and heat generation of the inverter circuit 71 can be reduced. This makes it possible to reduce the cooling load of the inverter circuit 71.

(Modification of the circuit configuration of the cooking device)
12 shows an example in which power is supplied to three inverter circuits 71 from one rectifier circuit 70, but a rectifier circuit 70 may be provided for each inverter circuit 71. In this case, the three rectifier circuits 70 are connected in parallel to the commercial power supply 120. By providing a rectifier circuit 70 for each inverter circuit 71, interference such as noise between the inverter circuits 71 can be reduced, and the quality of the high-frequency AC current output from the inverter circuits 71 can be improved.

In the example of FIG. 12, the inverter circuit 71 is a half-bridge inverter type, but a single-transistor voltage resonant inverter of a quasi-class E inverter type may also be used. The inverter circuit 71 of the quasi-class E inverter type can be simplified in circuitry compared to the half-bridge inverter type.

The secondary high-voltage power supply circuit 73 in FIG. 12 is a full-wave voltage doubler circuit, but it may also be a half-wave voltage doubler circuit. A half-wave voltage doubler circuit can be manufactured at a lower cost than a full-wave voltage doubler circuit.

(Functional configuration of the cooking device)
The cooking device 100 has a drive control unit 77, a control device 81, and a communication device 82. The drive control unit 77 is controlled by the control device 81 to control the operation of the three high frequency generators 20. Specifically, the drive control unit 77 changes the drive frequency of the IGBTs 711 and 712 of the inverter circuit 71 to control the output of each high frequency generator 20 to a predetermined value.

The control device 81 controls the cooking device 100. The control device 81 is mounted on the circuit board 36 (see FIG. 4). The control device 81 is composed of dedicated hardware or a CPU that executes a program stored in a memory. When the control device 81 is dedicated hardware, the control device 81 corresponds to, for example, a single circuit, a composite circuit, an ASIC (Application Specific Integrated Circuit), an FPGA (Field-Programmable Gate Array), or a combination of these. Each functional unit realized by the control device 81 may be realized by individual hardware, or each functional unit may be realized by a single piece of hardware. When the control device 81 is a CPU, each function executed by the control device 81 is realized by software, firmware, or a combination of software and firmware. The software or firmware is written as a program and stored in the memory. The CPU realizes each function of the control device 81 by reading and executing the program stored in the memory. Here, the memory is, for example, a non-volatile or volatile semiconductor memory such as a RAM, a ROM, a flash memory, an EPROM, or an EEPROM.

The cooking device 100 further includes a rotational position detection device 62. The rotational position detection device 62 is a device that detects the rotational angle of the tray 50. For example, the rotational position detection device 62 detects the circumferential position of a specific portion of the rotation axis of the rotation device 60 in the circumferential direction, thereby obtaining the rotational angle of the tray 50 relative to a rotation reference. The rotational position detection device 62 can be built into the rotation device 60.

The communication device 82 is, for example, a device that communicates with the management device 91 via the network 90, and includes a communication circuit, a CPU that operates the communication circuit, and a memory that stores information that operates the CPU. The communication device 82 is, for example, an IoT (Internet of Things) gateway. The communication device 82 transmits received information to the control device 81, and also transmits information to the management device 91 in response to instructions from the control device 81.

The control device 81 controls the drive control unit 77 based on information acquired by the communication device 82. The control device 81 also transmits information regarding the operating state of the cooking device 100 to the management device 91 via the communication device 82.

When the operation unit 4 is operated, a signal corresponding to the operation is input to the control device 81. In addition, signals indicating information detected by the upper temperature detection device 40, the upper heated object detection device 41, the code reader 7, and the rotational position detection device 62 are input to the control device 81. Details of these signals will be described later. A signal indicating information received by the communication device 82 is also input to the control device 81. The control device 81 controls the display unit 3, the first fan 33, the second fan 34, the rotation device 60, and the drive control unit 77 based on inputs from the operation unit 4, the communication device 82, the upper temperature detection device 40, the upper heated object detection device 41, the code reader 7, and the rotational position detection device 62.

The temperature of the heated object detected by the upper temperature detection device 40 is input to the control device 81. As described with reference to FIG. 10, the upper temperature detection device 40 is installed on the ceiling 11 within a range of ±22.4 degrees or more in terms of the rotation angle of the tray 50 with respect to the reference point P24, and the detection range is the area centered directly below the upper temperature detection device 40. The temperature of the heated object within this detection range is detected.

When the upper heated object detection device 41 includes a camera, an image signal of image data captured by the camera is input to the control device 81. The control device 81 detects information such as the size of the heated object, the type of heated object, the amount of the heated object, and the state of the heated object by image recognition using the input image signal. Here, the type of heated object includes types of menu items such as rice, soup, stir-fried dishes, simmered dishes, grilled fish, and grilled meat. In addition, the state of the heated object includes whether it is frozen or not, whether it is boiled or not, the degree of heating, etc.

When the upper heated object detection device 41 includes an ultrasonic sensor, ultrasonic waves are emitted from the ultrasonic sensor, and the ultrasonic waves reflected from the heated object or container are received by the ultrasonic sensor, and the information received by the ultrasonic sensor is input to the control device 81. The control device 81 detects the presence and size of the heated object or container based on the information input from the ultrasonic sensor of the upper heated object detection device 41.

When the upper heated object detection device 41 includes an optical sensor, light is emitted from the optical sensor, the light reflected from the heated object or container is received by the optical sensor, and the information received by the optical sensor is input to the control device 81. The control device 81 detects the presence and size of the heated object or container based on the information input from the optical sensor of the upper heated object detection device 41.

The code reader 7 reads the two-dimensional code displayed on the package of the object to be heated, and inputs a signal corresponding to the read two-dimensional code to the control device 81. When the control device 81 receives a signal corresponding to the two-dimensional code, it transmits a signal requesting the transmission of heating conditions corresponding to the two-dimensional code to the management device 91 via the communication device 82. Then, when it receives information on the heating conditions from the management device 91, it controls the drive control unit 77 and the rotation device 60 based on the received information to heat the object to be heated.

The control device 81 controls the start and stop of the operation of the first blower 33 and the second blower 34. When the high frequency generator 20 starts to be driven, the control device 81 operates the first blower 33 and the second blower 34, and when the high frequency generator 20 is stopped to be driven or a predetermined time has passed since the drive is stopped, the control device 81 stops the first blower 33 and the second blower 34. The control device 81 may further control the rotation frequency during operation of the first blower 33 and the second blower 34. In this case, a temperature sensor is provided in the outer casing 1, and the higher the temperature detected by the temperature sensor, the higher the rotation frequency of the first blower 33 or the second blower 34 is increased to increase the amount of cooling air. In this way, the cooling object can be efficiently cooled with a cooling air amount according to the temperature of the cooling object.

(Heating Operation)
The heating operation of the heating cooker 100 for the object to be heated will be described. The heating cooker 100 of this embodiment executes a selective heating mode in which a plurality of objects to be heated, each of which is contained in a plurality of containers, is placed in the heating chamber 10, and brings the plurality of objects to a target state at the end of heating. The operation including this selective heating mode will be described below. Of course, it is also possible to place one object to be heated in the heating chamber 10, but the description will be omitted here.

Figure 13 is a flowchart explaining the heating operation of the cooking device 100 according to embodiment 1.

(Step S1)
The number of containers is input by the user to the operation unit 4. The display unit 3 may display a screen that prompts the user to input the number of containers. The display unit 3 may display options that can be input as the number of containers. When the user inputs the number of containers to the operation unit 4, the input number of containers is input to the control device 81. Hereinafter, the explanation will be given assuming that the number of containers is three.

(Step S2)
The rotation device 60 rotates the tray 50 to the initial position according to the input number of containers. In this embodiment, the rotation position of the tray 50 in which the second placement position display unit 522 of the three shown in FIG. 11 is indicated by the number 1 and arranged closest to the door 2 is set as the initial position.

When the tray 50 is in the initial position, the user places the first container on the second placement position display unit 522. At this time, the display unit 3 may display a message urging the user to place the container.

(Step S3)
When the upper heated object detection device 41 provided under the tray 50 detects that the user has placed a container on the tray 50, it is determined whether the last container has been placed. For example, if there are three containers, it is determined whether the third container has been placed. This determination is made based on the detection result of the upper heated object detection device 41. When the last container has been placed (step S3; YES), the process proceeds to step S5, and when there is a container that has not been placed (step S3; NO), the process proceeds to step S4.

(Step S4)
The rotation device 60 rotates the tray 50 so that the placement position indicator 52 where the next container is to be placed is positioned on the door 2 side. In the case of three containers, in step S4, the tray 50 rotates by 120 degrees each.

(Step S5)
It is determined whether the door 2 is closed. After proceeding to YES in step S3, the display unit 3 may display a message urging the user to close the door 2. If the door 2 is not closed (step S5; NO), the process remains in step S5, and if the door 2 is closed (step S5; YES), the process proceeds to step S6. The control device 81 determines whether the door 2 is closed based on a signal input from a door sensor (not shown).

(Step S6)
Information on each heated object is detected. The information on the heated object includes the position, size, and temperature of the heated object. This detection is performed by the upper temperature detection device 40 and the upper heated object detection device 41. The display unit 3 may display the detected information on the heated object. For example, the display unit 3 can display an image of the tray 50 together with the position, size, and temperature of the heated object.

(Step S7)
The target temperature of each object to be heated is notified. In the present embodiment, the display unit 3 displays the target temperature for each object to be heated. At this time, the operation unit 4 may receive an input from the user to change the target temperature.

(Step S8)
The heating conditions for each object are determined. Based on the target temperature notified in step S7, the control device 81 determines the operating conditions of the high frequency generator 20 for heating each object to the target temperature. If the user changes the target temperature in step S7, the heating conditions are determined based on the change made by the user.

(Step S9)
The cooking appliance 100 remains in step S9 until a command to start heating is received from the user (step S9; NO), and when a command to start heating is received from the user (step S9; YES), the cooking appliance 100 proceeds to heating control in step S10.

Figure 14 is a flow chart explaining the heating operation of the cooking device 100 in the selected heating mode according to the first embodiment. Figure 14 corresponds to step S10 in Figure 13. In Figure 14, steps S11 to S15 are processes relating to the control of the tray 50 and the high frequency generator 20, and steps S21 to S24 are processes relating to the temperature detection of the object to be heated. Steps S11 to S15 and steps S21 to S24 are executed in parallel. In this embodiment, the processes of each step are executed by the control device 81.

(Step S0)
The initial temperatures of all the objects to be heated are detected. Specifically, the tray 50 is rotated so that one of the objects to be heated is located within the detection range of the upper temperature detection device 40, and the upper temperature detection device 40 detects the temperature of the object to be heated. Among the objects to be heated, the object to be heated whose temperature is to be detected is referred to as the temperature detection object. The upper temperature detection device 40 of the tray 50 repeatedly detects the temperature of the temperature detection object, and the initial temperatures of all the objects to be heated are detected. The detected initial temperatures are managed for each object to be heated.

(Step S11)
The tray 50 is rotated so that the object to be heated is positioned at the entrance of the selective heating area TA. Of the multiple objects to be heated, one object to be heated becomes the heating target in the selective heating.

(Step S12)
The rotation of the tray 50 continues. In the selective heating of the object to be heated in this embodiment, the tray 50 continues to rotate without stopping the object to be heated within the selective heating area TA, i.e., in the vicinity of the first irradiation port 24. Therefore, the positional relationship between the object to be heated and the first irradiation port 24 continues to change. The rotation speed of the tray 50 is controlled based on the initial temperature of each object to be heated detected in step S0 and the temperature of each object to be heated detected in step S21 described later.

(Step S13)
The high frequency generator 20 operates to heat the objects to be heated by electromagnetic waves. The output of the high frequency generator 20 is controlled based on the initial temperature of each object to be heated detected in step S0 and the temperature of each object to be heated detected in step S21 described later. The high frequency generator 20 operates continuously when a large output is required, and operates intermittently when a small output is required.

(Step S14)
Whether or not the heating target has reached the exit of the selected heating area TA is determined by the rotation of the tray 50. While the heating target has not reached the exit of the selected heating area TA (step S14; NO), the processing continues up to that point, and when the heating target has reached the exit of the selected heating area TA (step S14; YES), the processing proceeds to step S15.

(Step S15)
The heating target is changed to the next object to be heated. For example, if the heating target up to that point was the object to be heated placed on the second placement position display section 522 with the number 1 among the three second placement position display sections 522 shown in FIG. 11 , the next heating target will be the object to be heated placed on the second placement position display section 522 with the number 3.

(Step S21)
The temperature of the object to be heated is detected. As shown in Fig. 10, the upper temperature detection device 40 is disposed at a position that does not overlap with the selected heating area TA in a top view, and the object to be detected by the upper temperature detection device 40 is a heated object different from the heating object. The tray 50 rotates even during temperature detection (see step S12).

(Step S22)
The temperature detected in step S21 is stored for each object to be heated in the storage device 811. The currently detected temperature of the temperature detection object and the temperature detected at least once previously are stored.

(Step S23)
It is determined whether all objects to be heated have reached the target temperature. The target temperatures of the objects to be heated are stored in advance in the memory of the control device 81, and it is determined whether each object to be heated has reached the target temperature. If all objects to be heated have reached the target temperature (step S23; YES), heating is terminated. If there is an object to be heated that has not yet reached the target temperature (step S23; NO), the process proceeds to step S24. The processes of steps S21 to S24 are continued until all objects to be heated have reached the target temperature, and the tray 50 can rotate one or more revolutions from the initial position.

(Step S24)
The temperature detection target is changed to another heated object. The next heated object that enters the detection range along the rotation direction of the tray 50 becomes the next temperature detection target. For example, if the previous temperature detection target was the heated object placed on the second placement position display unit 522 with number 3 among the three second placement position display units 522 shown in FIG. 11, the next temperature detection target will be the second placement position display unit 522 with number 2.

(Details of the rotation of the tray and the control of the high frequency generator)
In steps S12 and S13, the following control can be performed based on the temperature detection result of the object to be heated in step S22.

The heating time and output of the high frequency generator 20 are controlled so as to reach a target temperature set for each object to be heated. The heating time and output for each object to be heated are adjusted according to the temperature change for each object to be heated. Specifically, after the initial temperature is detected in step S0, the object to be heated becomes the object to be heated and is heated, and then becomes the object to be temperature detected and its temperature is detected. The heating time and output by the high frequency generator 20 when the object to be heated next becomes the object to be heated are controlled according to the amount of change from the initial temperature of the object to the next detected temperature. In step S22, the temperature detected this time is stored along with the temperature detected one time previously as described above, so that the amount of change from the previous temperature can be calculated each time the temperature is detected and the result can be used to control the high frequency generator 20.

The control of the high frequency generator 20 in step S13 also includes not heating a specific object to be heated. That is, if it is determined in step S23 that some of the objects to be heated have reached the target temperature, the operation of the high frequency generator 20 is stopped when the object to be heated that has reached the target temperature is moving through the selected heating area TA. In this way, overheating of the object to be heated can be avoided.

The amount of change in temperature for each heated object can also be used to control the rotation of the tray 50 in step S12. If the amount of change in temperature of a certain heated object is small, i.e., if it is difficult to heat, the rotation speed of the tray 50 when that heated object becomes the heating target is made relatively slow. In this way, the time that the heated object is in the selected heating area TA can be extended, so that the heated object can be heated more effectively. However, the rotation of the tray 50 is not stopped. If the rotation of the tray 50 is stopped, part of the heated object will be heated locally, making it easy for uneven heating to occur within the heated object, but such uneven heating can be suppressed by continuing the rotation of the tray 50.

In step S12, the rotating device 60 rotates the tray 50 so that the heated object moves back and forth in front of the first irradiation port 24, and in step S13, the high-frequency generator 20 may radiate radio waves to heat the heated object. The rotating device 60 rotates the tray 50 alternately clockwise and counterclockwise so that the heated object moves back and forth around the reference part P24 that connects the rotation center P50 of the tray 50 and the center of the first irradiation port 24. Preferably, the rotating device 60 rotates the tray 50 so that a specific part of the heated object moves back and forth around the reference part P24. The specific part of the heated object is preferably the center of the heated object to be heated or the center of the placement position display part 52 on which the heated object is placed. Alternatively, the specific part of the heated object is a part of the heated object to be heated that has a relatively low temperature detected by the upper temperature detection device 40 and the upper heated object detection device 41. In this way, uneven heating of the heated object to be heated can be reduced. In addition, when multiple objects to be heated have different target temperatures, by moving the object with the higher target temperature back and forth, it becomes easier to raise the temperature of that object to the target temperature while suppressing the temperature rise of the other objects to be heated.

The reciprocating movement of the tray 50 described above can be performed within a rotation angle of the tray of ±20 degrees based on the virtual line. If the range of reciprocating movement is wide, the amount of electromagnetic waves absorbed by objects other than the object to be heated increases, and the degree of selective heating of the object to be heated decreases. However, by limiting the range of reciprocating movement of the tray 50, it is possible to reduce uneven heating while suppressing the decrease in the degree of heating of the object to be heated.

Selective heating may be performed on the multiple objects to be heated placed on the tray 50 in ascending order of initial temperature. Specifically, the object to be heated with the lowest initial temperature detected in step S0 of FIG. 14 is selected and heated as the first object to be heated. By starting heating from the object with the lowest initial temperature in this way, the heating time until all objects to be heated reach the target temperature can be shortened.

The basic heating operation of the selective heating mode of this embodiment has been described above with reference to Figures 13 and 14. The selective heating mode of this embodiment further has different operations, manual heating and automatic heating. These differ in the method of setting the target temperature and heating conditions. Below, matters specific to manual heating and automatic heating will be described.

(Manual heating)
In manual heating, the user places each of multiple containers containing heated objects on the receiving tray 50 and manually sets or changes the heating conditions for each heated object, and the heating cooker 100 heats each heated object based on the settings.

In FIG. 13, it has been described that in step S7, the cooking device 100 notifies the target temperature of each heated object. In the case of manual heating operation, the user can change the target temperature notified in step S7 of FIG. 13. If the user is satisfied with the target temperature notified by the cooking device 100, the user simply instructs the heating to start, and if the user wishes to change the target temperature, the user inputs the changed target temperature into the operation unit 4.

Also, before step S7 in FIG. 13, the operation unit 4 may accept input of a cooking menu from the user. In this case, the operation unit 4 functions as a menu input device that accepts input of a cooking menu, such as stew, heating frozen rice, or warming soup, for each container. The storage device 811 of the control device 81 pre-stores the cooking menu, its target temperature, and heating conditions, and in step S7, the pre-stored target temperature is notified. Then, in step S13 in FIG. 14, the high-frequency generator 20 and the rotation device 60 are controlled based on the temperature detected by the upper temperature detection device 40 as well as the pre-stored heating conditions. The control conditions of the high-frequency generator 20 include at least one of the output magnitude, output timing, and output time. In this way, by providing a pre-stored cooking menu, the effort required for the user to set the heating can be reduced, thereby improving user convenience.

(Automatic heating)
Automatic heating involves automatically setting heating conditions corresponding to the code read by the code reader 7, and heating the object to be heated based on the settings. The code is attached to food in multiple containers or a meal kit provided by a meal delivery service or sold commercially. Alternatively, the code may be attached to a menu book or a menu displayed on the screen of a mobile terminal. The code reader 7 functions as a menu input device that accepts input of a cooking menu.

In automatic heating, instead of the user inputting the number of containers in step S1 of FIG. 13, a code is read using the code reader 7. The code includes information on the number of containers and the cooking menu. The storage device 811 pre-stores the cooking menu, its target temperature, and heating conditions, and in step S7, the control device 81 causes the display unit 3 to notify the pre-stored target temperature. Then, in step S13 of FIG. 14, the control device 81 controls the high-frequency generator 20 and the rotation device 60 based on the pre-stored heating conditions in addition to the temperature detected by the upper temperature detection device 40. The control conditions of the high-frequency generator 20 include at least one of the output magnitude, output timing, and output time. In this way, by providing a pre-stored cooking menu, the effort required for the user to set the heating can be reduced, thereby improving user convenience.

Instead of the storage device 811 of the control device 81 storing the cooking menu, its target temperature, and heating conditions in advance, the cooking device 100 may obtain the target temperature and heating conditions from the management device 91. In this case, the cooking device 100 requests the management device 91 to transmit information on the heating conditions corresponding to the read code, and the management device 91 transmits the heating conditions to the cooking device 100 in response to the request. With this configuration, by updating the types of cooking menus in the management device 91, the user can use new cooking menus even after purchasing the cooking device 100.

In step S2, the display unit 3 may display the placement positions of multiple containers. This makes it easier for the user to place the containers. In the case of a container in which the storage sections for multiple heated objects are integrated, the display unit 3 may display the orientation in which the container should be placed.

In step S7, the target temperature of each heated object received from the management device 91 is notified. The operation unit 4 may also accept an operation to change the notified target temperature.

In this embodiment, an example has been described in which the code reader 7 is provided on the outer surface of the outer casing 1 of the cooking device 100 (see FIG. 1). However, the code reader 7 may be installed so as to have a detection range within the heating chamber 10. In this case, the code reader 7 reads a code displayed on a package or container of an object to be heated placed in the heating chamber 10. When the upper heated object detection device 41 includes a camera, the code reader 7 can be realized by the upper heated object detection device 41. Specifically, the camera of the upper heated object detection device 41 photographs the package or container of the object to be heated from above, and the photographed image signal is input to the control device 81. The control device 81 recognizes the code included in the input image signal by image recognition.

In addition to or instead of setting the cooking menu in the cooking appliance 100 based on the code read by the code reader 7, an external device such as a smartphone or tablet terminal may set the cooking menu. Specifically, the communication device 82 of the cooking appliance 100 is communicatively connected to a mobile terminal. Then, when a cooking menu is input to the mobile terminal by operation input or code input, the input cooking menu information is input to the control device 81 via the communication device 82. That is, the communication device 82, which receives a signal from an external device, functions as a menu input device.

(Uneven heating reduction mode)
The uneven heating reduction mode for reducing uneven heating among a plurality of objects to be heated will now be described. The uneven heating reduction mode is realized mainly by steps S12, S13, S21, and S22 in FIG.

In the uneven heating reduction mode, when any of the multiple objects to be heated is in front of the first irradiation port 24, the high frequency generator 20 stops operating, thereby suppressing the degree of heating of the object. More specifically, the high frequency generator 20 stops while the object to be heated for uneven heating reduction is passing over the reference portion P24 that connects the rotation center P50 of the receiving tray 50 and the center of the first irradiation port 24.

When the heated object for which uneven heating is to be reduced passes in front of the first irradiation port 24 while in close proximity to the first irradiation port 24, the high frequency generator 20 is stopped to suppress the absorption of electromagnetic waves into the heated object. For example, if the heated object is heated to a higher degree than other heated objects, the absorption of electromagnetic waves into the heated object is suppressed, thereby reducing uneven heating between the heated object and the other heated objects.

In the uneven heating reduction mode, the high frequency generator 20 may be stopped while the object to be heated for uneven heating reduction is within a range of ±15 degrees in terms of the rotation angle of the tray 50 relative to the reference point P24. If the rotation angle of the tray 50 while the high frequency generator 20 is stopped is too large, the time during which all objects to be heated in the heating chamber 10 can absorb electromagnetic waves will be shortened, and the heating efficiency may decrease. However, by limiting the range in which the high frequency generator 20 is stopped in the uneven heating reduction mode to a range in which localized heating of the objects is likely to occur, as in this embodiment, it is possible to reduce uneven heating between objects to be heated while suppressing a decrease in heating efficiency.

The timing for starting the uneven heating reduction mode is determined based on the temperatures of the multiple heated objects. Specifically, the maximum temperature difference for each heated object is calculated from the detected temperatures of each heated object stored in step S22, and the uneven heating reduction mode is started when this maximum temperature difference exceeds a first threshold value. The first threshold value does not need to be an absolute value, and is determined based on the target temperature for each heated object.

In this way, by starting the uneven heating reduction mode based on the temperature difference between multiple heated objects, uneven heating between the objects can be reduced according to the heating conditions of the multiple heated objects.

The timing to end the uneven heating reduction mode is determined based on the temperatures of the multiple heated objects. Specifically, the maximum temperature difference for each heated object is calculated from the detected temperatures of each heated object stored in step S22, and when this maximum temperature difference becomes less than the second threshold, the uneven heating reduction mode is ended. The second threshold does not need to be an absolute value, and is determined based on the target temperatures for each heated object. The second threshold is a value smaller than the first threshold.

In this way, by terminating the uneven heating reduction mode based on the temperature difference between multiple heated objects, it is possible to prevent a decrease in heating efficiency caused by the uneven heating reduction mode being prolonged.

The heating unevenness reduction mode may be stopped when a first time has elapsed since the start of the heating unevenness reduction mode. The first time does not need to be an absolute value, but is determined based on the target temperatures for each of the multiple heated objects. The measurement of the first time is achieved by a timer provided in the control device 81. In this way, by stopping the heating unevenness reduction mode when the first time has elapsed, the control process related to stopping the heating unevenness reduction mode can be simplified.

(Switch between full heating mode and selective heating mode)
The cooking device 100 of the present embodiment may have a total heating mode in addition to the selective heating mode. The total heating mode is a mode in which the high frequency generator 20 operates at a constant output while the tray 50 is rotated in a constant direction by the rotating device 60, thereby heating a plurality of objects to be heated. Here, the operation of the high frequency generator 20 at a constant output means that the high frequency generator 20 radiates radio waves regardless of which object to be heated is in the selective heating area TA. The operation of the high frequency generator 20 at a constant output includes both intermittent operation and continuous operation. In addition, the rotation speed of the tray 50 is constant. The total heating mode is used in combination with the selective heating mode, as described below.

As a first example, an operation in which the total heating mode is executed following the selective heating mode will be described. First, the selective heating mode is executed as described in FIG. 14. In this selective heating mode, the target temperature in step S23 is not the final target temperature of the heated object, but a first target temperature that is lower than the final target temperature. In the selective heating mode, the heated objects may be selectively heated in order starting from the object with the lowest initial temperature. Then, when all the heated objects are heated to the first target temperature in step S23, the total heating mode is started. The total heating mode is continued until all the heated objects reach the target temperature. Note that this first example is executed when the target temperatures of multiple heated objects are all the same.

In this way, by first heating each of the multiple objects to be heated in the selective heating mode, and then heating the objects in the total heating mode, even if uneven heating occurs within each object in the selective heating mode, the uneven heating is mitigated by heat transfer during heating in the total heating mode. Therefore, uneven heating within the objects to be heated is reduced.

As a second example, the operation of executing the total heating mode after the selective heating mode and then executing the selective heating mode will be described. First, as described in FIG. 14, the selective heating mode is executed. In this selective heating mode, the target temperature in step S23 is not the final target temperature of the heated object, but a first target temperature lower than the final target temperature. In the selective heating mode, the heated objects may be selectively heated in order starting from the object with the lowest initial temperature. When all the heated objects are heated to the first target temperature in step S23, the total heating mode is started. The total heating mode is continued until all the heated objects reach a second target temperature higher than the first target temperature. When all the heated objects are heated to the second target temperature, the selective heating mode is started. In this selective heating mode, the heating mode is continued until the target temperature is set for each of the multiple heated objects. Then, when all the heated objects reach their respective target temperatures, the heating is terminated.

In this way, by heating each object in the first selected heating mode and then heating the object in the total heating mode, even if uneven heating occurs within each object in the selected heating mode, the uneven heating is mitigated by heat transfer during heating in the total heating mode. Therefore, uneven heating within the object is reduced. Furthermore, by executing the selected heating mode again after the total heating mode, each object can be heated to a different target temperature.

(Action and Effect)
As described above, the cooking device 100 of the present embodiment includes the high-frequency generator 20 that generates radio waves, and the antenna 23 that is connected to the high-frequency generator 20 and radiates radio waves as electromagnetic waves. The cooking device 100 further includes a waveguide 22 that has a portion extending in the vertical direction along the right side wall 14 of the heating chamber 10 and transmits the electromagnetic waves radiated from the antenna 23 to the heating chamber 10. The right side wall 14 of the heating chamber 10 and the waveguide 22 are provided with a first irradiation port 24 that allows the electromagnetic waves of the waveguide 22 to flow into the heating chamber 10. When the high-frequency generator 20 operates to radiate electromagnetic waves from the antenna 23 to the waveguide 22, the radiated electromagnetic waves are transmitted by the waveguide 22 and supplied to the heating chamber 10 from the first irradiation port 24.

In this embodiment, the first distance L1, which is the shortest distance between the center line P22 of the waveguide 22 and the outer circumferential surface of the receiving tray 50, is 1/4 or less of the in-guide wavelength λg of the electromagnetic wave in the waveguide 22. Furthermore, in the vertical direction, the placement surface 51 of the receiving tray 50 is within the range of the first irradiation port 24. Therefore, a region with high electric field strength can be formed inside the heated object placed in the selective heating area TA facing the first irradiation port 24. Therefore, since most of the energy of the electromagnetic wave supplied from the first irradiation port 24 to the heating chamber 10 can be consumed or absorbed by the heated object to be selectively heated, the degree of concentration of heating on the heated object to be heated can be increased. Since most of the electromagnetic wave from the first irradiation port 24 is consumed or absorbed by the heated object, the energy of the electromagnetic wave reflected back to the antenna 23 can be reduced, and the heating efficiency can be improved.

Figure 15 is a diagram illustrating the distribution of electric field strength by an electromagnetic wave simulation of the cooking device 100 according to embodiment 1. Because Figure 15 is a simulation, it differs in part from the structure shown in Figures 1 to 11, but the first distance L1 is ¼ or less of the electromagnetic wave guide wavelength λg (see Figure 8), and in the vertical direction, the placement surface 51 of the tray 50 is within the range of the first irradiation port 24. In Figure 15, the first irradiation port 24 and the containers 201 and 202 are indicated by dashed lines, and the high frequency generator 20 and antenna 23 are omitted from the illustration.

Figure 15 shows how the distribution of electric field strength changes from (A) to (B). The region indicated by the symbol E in Figure 15 is a region with a higher electric field strength than other regions. Region E generated in the waveguide 22 shown in Figure 15 (A) moves over time and advances from the first irradiation port 24 to the heating chamber 10 as shown in Figure 15 (B). Figure 15 (B) shows that many regions with relatively high electric field strength are formed in the container 201 in the selective heating area TA. Figures 15 (A) and (B) also show that a larger change in electric field strength occurs in the container 201 in the selective heating area TA than in the container 202.

In addition, in this embodiment, when the object to be heated is located opposite the first irradiation port 24, the rotation device 60 continues to rotate the tray 50. In this way, when the object to be heated is located in the selected heating area TA, the tray 50 continues to rotate without stopping, thereby reducing uneven heating of the object.

In addition, in this embodiment, the distance L2 between the second end 223 of the waveguide 22 and the antenna 23 is 10 mm or more and 1/2 the guide wavelength λg or less (see FIG. 8). Therefore, discharge from the antenna 23 to the waveguide 22 is suppressed, and the antenna 23 can stably convert radio waves into electromagnetic waves. In addition, by setting the distance L2 as described above, reflection of electromagnetic waves to the antenna 23 is suppressed and the proportion of electromagnetic waves supplied from the waveguide 22 to the heating chamber 10 is increased, so that the heating efficiency of the object to be heated in the heating chamber 10 can be improved. In addition, by setting the distance L2 as described above, an electromagnetic field mode is well formed in the waveguide 22, and the transmission efficiency of the electromagnetic waves can be improved.

In addition, in this embodiment, the first irradiation port 24 is located below the antenna 23. Therefore, the electromagnetic waves emitted from the antenna 23 are transmitted from top to bottom inside the vertically extending waveguide 22, and reach the first irradiation port 24. Therefore, the electromagnetic waves are irradiated from the first irradiation port 24 diagonally downward into the heating chamber 10. This makes it easier for the electromagnetic waves to be irradiated both diagonally above and to the sides of the object to be heated, reducing uneven heating of the object to be heated.

In addition, the waveguide 22 in this embodiment is a rectangular waveguide with a cross section perpendicular to the extension direction, and the dimension H24 in the vertical direction of the first irradiation port 24 is equal to or greater than the dimension H22 of the short side of the cross section of the waveguide 22. By making the dimension H24 equal to or greater than the dimension H22, the reflection of the electromagnetic waves at the first irradiation port 24 into the waveguide 22 can be reduced, thereby improving the heating efficiency of the object to be heated in the heating chamber 10.

In addition, the waveguide 22 of this embodiment is provided with an inclined wall 224 facing the first irradiation port 24, so that the electromagnetic waves traveling through the waveguide 22 are guided to the first irradiation port 24 by the inclined wall 224. Then, the electromagnetic waves are irradiated from the first irradiation port 24 diagonally downward into the heating chamber 10. This state is also shown in the simulation results shown in FIG. 15. By providing such an inclined wall 224, the electromagnetic waves are easily irradiated to the top and side surfaces of the object to be heated, so that uneven heating of the object to be heated is reduced. In addition, by irradiating the electromagnetic waves diagonally downward from the first irradiation port 24, the electromagnetic waves are easily concentrated on the object to be heated, and the electromagnetic waves absorbed by other objects to be heated are reduced, so that the object to be heated can be efficiently selected and heated.

In this embodiment, an example in which the inclined wall 224 is a flat inclined surface has been shown, but the inner surface of the inclined wall 224 may be an inclined curved surface that is inclined in the direction from the antenna 23 toward the first irradiation port 24 so as to reduce the distance to the first irradiation port 24. With this configuration, it is possible to obtain the same effect as in this embodiment.

In addition, in this embodiment, the vertical dimension of the first irradiation port 24 is equal to or less than the in-tube wavelength λg, so that the electromagnetic waves are prevented from being reflected around the first irradiation port 24 into the waveguide 22, and the proportion of electromagnetic waves irradiated into the heating chamber 10 can be increased.

In addition, the upper temperature detection device 40 of this embodiment is arranged, when viewed from above, within a range of ±22.5 degrees or more in terms of the rotation angle of the tray 50 relative to the reference point P24 of the first irradiation port 24. Therefore, a heated object other than the heating object in the selective heating mode becomes the temperature detection object. The heated object may become hot in parts immediately after selective heating, but as the tray 50 rotates from the heating object to the temperature detection object, the temperature of the heated object is likely to be equalized by heat transfer. Therefore, the upper temperature detection device 40 can detect the temperature of the heated object in a temperature-equalized state, thereby improving the accuracy of temperature detection of the heated object.

In addition, the upper heated object detection device 41 of this embodiment detects the position of the heated object. In the radial direction of the tray 50, the upper temperature detection device 40 is located closer to the rotation center P50 of the tray 50 than the upper heated object detection device 41. When the tray 50 rotates, the heated object placed on the outer periphery of the tray 50 moves a greater distance than the heated object placed on the inner periphery. Therefore, by arranging the upper heated object detection device 41 on the outer periphery of the tray 50, the detection accuracy of the position of the heated object can be improved.

Embodiment 2.
The cooking device 100A of the second embodiment, like the cooking device 100 of the first embodiment, has a selective heating mode in which one of the objects to be heated is selectively heated when multiple objects to be heated are heated simultaneously in the heating chamber 10. Hereinafter, the configurations corresponding to those described in the first embodiment are given the same reference numerals, and the different configurations are described by adding the suffix A to the reference numerals. In this embodiment, the differences from the first embodiment are mainly described.

Figure 16 is a perspective view of a cooking device 100A according to embodiment 2. The third housing exhaust port 6cA of the cooking device 100A is located closer to the front of the cooking device 100A than the third housing exhaust port 6c (see Figure 1) of embodiment 1.

Figure 17 is a rear perspective view of the cooking device 100A according to the second embodiment. The second housing exhaust port 6bA of the cooking device 100A has a smaller total opening area than the second housing exhaust port 6b of the first embodiment.

Figure 18 is a rear perspective view illustrating the internal structure of the cooking device 100A according to the second embodiment. Figure 18 shows a state in which the outer housing 1 has been removed from the state shown in Figure 17. The second cooling duct 32A of this embodiment is the same as in the first embodiment in that it is provided below the first cooling duct 31, but it branches off at the rear of the heating chamber 10.

One of the branches of the second cooling duct 32A is connected to the exhaust port 322A. The opening area of the exhaust port 322A is smaller than the exhaust port 322 in the first embodiment, and therefore the total opening area of the housing second exhaust port 6bA is also smaller as shown in FIG. 17. The other branch of the second cooling duct 32A, the branch portion 323A, is located below the exhaust port 322A, bends from the right side of the right side wall 14 to the rear of the rear wall 15, and extends to the center of the left and right sides of the rear wall 15.

Figure 19 is a rear perspective view illustrating the internal structure of the cooking device 100A according to embodiment 2. Figure 19 shows a state in which a portion of the walls constituting the first cooling duct 31 and the second cooling duct 32A has been removed from the state shown in Figure 18.

A side temperature detector 42A and a side detector 43A are provided in the branching section 323A of the second cooling duct 32A. The side temperature detector 42A is provided behind the rear wall 15 and detects the temperature of the heated object in the heating chamber 10. The side detector 43A is provided behind the rear wall 15 and detects the position of the heated object in the heating chamber 10. The side temperature detector 42A and the side detector 43A are provided in the second cooling duct 32A, downstream of the circuit board 36 and the heat dissipation fins 37 in the flow of the cooling air. The functions and structures of the side temperature detector 42A and the side detector 43A will be described in detail later.

The rear wall 15 is provided with a heating chamber inlet 17A. The heating chamber inlet 17A is an opening that penetrates the rear wall 15 and is provided around the side temperature detector 42A and the side detector 43A. The heating chamber inlet 17A is provided in the branching portion 323A of the second cooling duct 32A, and the cooling air flowing through the second cooling duct 32A flows into the heating chamber 10 through the heating chamber inlet 17A.

Figure 20 is a partially exploded perspective view illustrating the internal structure of a cooking device 100A according to the second embodiment. As described below, the shape of the inclined wall 224A provided at the bottom of the waveguide 22A is different from that of the first embodiment. In addition, a dedicated cooking container 300A is provided on the tray 50A in the heating chamber 10. In this embodiment, the object to be heated is heated using the dedicated cooking container 300A.

Figure 21 is a perspective view of the internal structure of the cooking device 100A according to embodiment 2, as seen from below. Figure 21 shows that the heating chamber inlet 17A is also provided below the side detector 43A.

The waveguide 22A extends from the side of the right side wall 14 to the underside of the bottom 12. For the sake of explanation, in this embodiment, the portion of the waveguide 22A that extends along the right side wall 14 is referred to as the first portion 225A, and the portion that extends along the bottom 12 is referred to as the second portion 226A.

Figure 22 is a partially exploded perspective view of a cooking device 100A according to embodiment 2. Figure 23 is a perspective view of the bottom of a tray 50A according to embodiment 2. Figure 24 is a perspective view of the bottom of a cooking vessel 300A according to embodiment 2. Figure 25 is a schematic vertical cross-sectional view of a cooking vessel 300A and a tray 50A according to embodiment 2.

A cooking vessel 300A having a storage area for multiple heated objects is placed on the placement surface 51 of the tray 50A. The outer periphery of the tray 50A is provided with a wall-like edge 54A extending upward. The outer periphery of the bottom of the cooking vessel 300A is provided with a wall-like edge 301A extending downward. The edge 301A fits inside the edge 54A, thereby restricting the radial position of the cooking vessel 300A relative to the tray 50A. The edges 54A and 301A function as radial restriction parts that restrict the radial movement of the cooking vessel 300A relative to the tray 50A.

A protrusion 55A is provided on the inner peripheral surface of the edge 54A of the saucer 50A. In this embodiment, multiple protrusions 55A are provided, and the multiple protrusions 55A are provided at intervals in the circumferential direction. In addition, recesses 302A are provided on the edge 301A of the cooking vessel 300A. The recesses 302A are provided in the same number as the protrusions 55A, and the circumferential interval between the multiple recesses 302A is equal to the circumferential interval between the protrusions 55A. Each of the protrusions 55A fits into the corresponding recess 302A, thereby restricting the circumferential movement of the cooking vessel 300A relative to the saucer 50A. The protrusions 55A and the recesses 302A function as a circumferential restriction portion that restricts the circumferential movement of the cooking vessel 300A relative to the saucer 50A.

As shown in FIG. 23, a mark 56A is provided on the side of the tray 50A. The mark 56A is used to detect the rotational position of the tray 50A, as described below.

The cooking container 300A is made of a material that does not easily absorb electromagnetic waves and is easy to transmit electromagnetic waves. By using such a material, the cooking container 300A is less likely to interfere with the heating of the heated object. The material of the cooking container 300A is, for example, plastic such as polypropylene, polystyrene, melamine resin, or ceramic such as pottery, or heat-resistant glass. Ceramics such as pottery or heat-resistant glass can also be washed by the user and reused. When the cooking container 300A is used for refrigerated or frozen foods provided by a food delivery service provider, or for meal kits provided by a food delivery service provider, the material of the cooking container 300A is preferably lightweight, such as plastic or heat-resistant paper. In this way, the burden on the provider in preparing and delivering food is reduced. In addition, by using heat-resistant paper or the like as the material of the cooking container 300A and not using plastic, the environmental burden can be reduced.

The inside of the cooking vessel 300A is divided by partition walls 303A to form multiple storage sections. Each of the multiple storage sections contains an object to be heated, which is an ingredient. A gap 304A is formed on the bottom surface of the cooking vessel 300A shown in FIG. 24. The gap 304A is a space between the partition walls 303A. By providing such a gap 304A, the air in the gap 304A functions as an insulating layer, and heat transfer between the storage sections can be suppressed. Note that the gap 304A may be provided with a material that blocks electromagnetic waves. In this way, it is possible to suppress the propagation of electromagnetic waves between the storage sections, so that the degree of selective heating in each storage section is increased, and the effect of selective heating on an object to be heated in one storage section can be suppressed.

Furthermore, in this embodiment, in addition to the first irradiation port 24, there is a second irradiation port 26A formed in the bottom 12. In this embodiment, the first irradiation port 24 and the second irradiation port 26A form a series of openings that span the right side wall 14 and the bottom 12. For example, the first irradiation port 24 and the second irradiation port 26A can be formed by removing a part of the corner formed by the bottom 12 and the right side wall 14.

The second irradiation port cover 27A that covers the second irradiation port 26A is provided at the second irradiation port 26A. The second irradiation port cover 27A is made of a material that transmits electromagnetic waves and absorbs them little, such as mica or ceramic. The function of the second irradiation port cover 27A is the same as that of the first irradiation port cover 25. In this embodiment, as shown in FIG. 22, the first irradiation port cover 25 and the second irradiation port cover 27A are configured as an integrated structure that is L-shaped when viewed from the front.

Figure 26 is a schematic vertical cross-sectional view of a cooking device 100A according to embodiment 2. Figure 26 shows a schematic vertical cross-section along the left-right direction passing through the high-frequency generator 20. The structure of the waveguide 22A and the dimensional relationship of each part will be described with reference to Figure 26.

The waveguide 22A has a first portion 225A extending along the right side wall 14 and a second portion 226A extending along the bottom 12, and a first end 222A is located between the first portion 225A and the second portion 226A. The first portion 225A and the second portion 226A are connected by a curved surface. In addition, a lower portion of the first portion 225A, which faces the first irradiation port 24 and the second irradiation port 26A, is provided with an inclined wall 224A that is inclined so as to approach the bottom 12 as it moves away from the first portion 225A. Note that, although FIG. 26 illustrates an example in which the inclined wall 224A is a flat inclined surface, the inclined wall 224A may be an inclined curved surface that is inclined so as to approach the bottom 12 as it moves away from the first portion 225A.

The second portion 226A of the waveguide 22A is located below the bottom 12, so that the waveguide 22A extends below the lower end of the heating chamber 10. Furthermore, in the example of FIG. 26, the second end 223A of the waveguide 22A is located above the ceiling 11 of the heating chamber 10. In this way, by making the axial length of the waveguide 22A longer than the dimensions of the heating chamber 10, it is possible to promote the formation of the TE10 mode of the electromagnetic wave within the waveguide 22A. The second end 223A of the waveguide 22A may be located at the same height as the ceiling 11 of the heating chamber 10.

The waveguide 22A is arranged so that the long side of the rectangle in the horizontal cross section of the waveguide 22A is parallel to the right side wall 14 of the heating chamber 10, and the short side of the rectangle is perpendicular to the right side wall 14. The dimension H24 in the vertical direction of the first irradiation port 24 is equal to or larger than the dimension H22A of the short side. The dimension H26A in the horizontal direction of the second irradiation port 26A provided in the bottom 12 of the heating chamber 10 is also equal to or larger than the dimension H22A of the short side. This reduces the reflection of the electromagnetic waves on the waveguide 22A when the electromagnetic waves pass through the first irradiation port 24 or the second irradiation port 26A, thereby improving the heating efficiency of the object to be heated.

Also, as in the first embodiment, in the vertical direction, the mounting surface 51 of the tray 50 is within the range of the dimension H24 of the first irradiation port 24. In other words, the mounting surface 51 is located below the upper end of the first irradiation port 24 and above the lower end of the first irradiation port 24. The dimension H24 of the first irradiation port 24 is a length equal to or less than the tube wavelength λg.

The second distance L3, which is the shortest distance between the center line P226A of the second portion 226A of the waveguide 22A and the mounting surface 51 of the tray 50, is equal to or less than 1/4 of the guide wavelength λg of the electromagnetic wave in the waveguide 22A. Here, the center line P226A of the second portion 226A is a line along the axial direction of the second portion 226A that passes through the center of the vertical cross section of the second portion 226A.

Figure 27 is a schematic vertical cross-sectional view of a cooking device 100A according to embodiment 2. Figure 27 shows a schematic vertical cross-section along the front-rear direction passing through the rotating device engagement portion 61, the upper temperature detection device 40, and the side temperature detection device 42A. The side temperature detection device 42A and the side detection device 43A will be described with reference to Figures 26 and 27.

The side temperature detection device 42A has a sensor housing 421A and a sensor element 423A housed in the sensor housing 421A. An air vent 412A is formed on the rear surface of the sensor housing 421A. In this embodiment, the sensor housing 421A is a housing with an open front, and the rear wall 15 also serves as the front panel of the sensor housing 421A. The sensor element 423A is arranged so that it has a field of view of the lower part inside the heating chamber 10. A temperature detection window 18A is provided in a position on the rear wall 15 opposite the sensor element 423A, and the sensor element 423A detects the temperature inside the heating chamber 10 through the temperature detection window 18A.

The side detection device 43A has a sensor housing 431A and a sensor element 433A housed in the sensor housing 431A. A vent 432A is formed on the rear surface of the sensor housing 431A. In this embodiment, the sensor housing 431A is a housing with an open front, and the rear wall 15 also serves as the front panel of the sensor housing 431A. The sensor element 433A is arranged so that it has a field of view that covers the height range of the receiving tray 50A. A heated object detection window 19A is provided at a position on the rear wall 15 opposite the sensor element 433A, and the sensor element 433A detects information about the heated object in the heating chamber 10 and the receiving tray 50A through the heated object detection window 19A.

The visual field of the sensor element 433A of the side detection device 43A and the mark 56A of the receiving tray 50A are positioned so that they overlap in the vertical direction. The mark 56A is provided at one location on the outer periphery of the receiving tray 50A and serves as a reference position for the rotation of the receiving tray 50A. The sensor element 433A detects the presence or absence of the mark 56A within the visual field to detect the rotation angle of the receiving tray 50A. Here, the sensor element 433A can be a camera that captures an image used for image recognition of the mark 56A. The sensor element 433A may also include a light-emitting element and a light-receiving element, and may detect the presence or absence of the mark 56A by detecting the light emitted by the light-emitting element and reflected by the outer periphery of the receiving tray 50A with the light-receiving element. In this way, the side detection device 43A has the function of detecting the rotation angle of the receiving tray 50A.

The side detection device 43A also has the function of detecting the presence or absence of an object to be heated by detecting the presence or absence of a cooking container 300A containing the object to be heated. Furthermore, when individual containers as in embodiment 1 are placed on the receiving tray 50A, the side detection device 43A detects the position of the object to be heated by detecting the position of each container. In this way, the side detection device 43A also functions as a side position detection device that detects the position of the object to be heated.

The side temperature detector 42A is provided above the side detector 43A. By arranging it in this manner, the side of the heated object in the cooking container 300A is more likely to be located within the field of view of the side temperature detector 42A, improving the accuracy of detecting the temperature of the side of the heated object.

The upper heated object detection device 41, which detects the position of the heated object from above, is located on a top-bottom cross section passing through the rotation device engagement part 61, which is the rotation center of the receiving tray 50A, and the side detection device 43A. In other words, the upper heated object detection device 41 and the side detection device 43A detect the position of the heated object at a position that is at the same rotation angle relative to the rotation reference of the receiving tray 50A. Then, the position of the heated object is determined based on the results of both detections.

Furthermore, in this embodiment, the upper temperature detector 40 is located on a vertical cross section passing through the rotation device engagement portion 61, which is the rotation center of the tray 50A, and the side temperature detector 42A. In other words, the upper temperature detector 40 and the side temperature detector 42A detect the temperature of the heated object at positions at the same rotation angle relative to the rotation reference of the tray 50A.

The matters described in embodiment 1 with reference to FIG. 10 are applied, and the upper temperature detection device 40 and the upper heated object detection device 41 are arranged within a range of ±22.5 degrees or more in terms of the rotation angle of the tray 50A with the reference point P24 as the reference point. The side temperature detection device 42A and the side detection device 43A are also arranged within a range of ±22.5 degrees or more in terms of the rotation angle of the tray 50A with the reference point P24 (see FIG. 10).

Figure 28 is a schematic cross-sectional view of the cooking device 100A according to the second embodiment. Figure 28 is a schematic diagram of a horizontal cross section passing through the side detection device 43A. In Figure 28, the flow of cooling air is conceptually shown by white arrows. When the second blower 34 operates, the cooling air is sent into the second cooling duct 32A and passes around the circuit board 36 and the heat dissipation fins 37. The passage of the cooling air cools the circuit board 36 and the heat dissipation fins 37. A part of the cooling air that has advanced downstream of the circuit board 36 and the heat dissipation fins 37 advances straight and flows out of the cooking device 100A through the exhaust port 322A (see Figure 18) and the housing second exhaust port 6bA (see Figure 17).

The cooling air that flows into the branching section 323A downstream of the circuit board 36 and the heat dissipation fin 37 enters the sensor housing 431A through the vent 432A and cools the sensor element 433A (see FIG. 27). The cooling air that flows through the first cooling duct 31 enters the sensor housing 421A through the vent 422A and cools the sensor element 423A (see FIG. 27). The cooling air that has cooled the sensor element 423A and the sensor element 433A flows into the heating chamber 10 through the heating chamber inlet 17A. During heating of the object to be heated, the heating chamber 10 is filled with steam, oily smoke, etc. In this state, by flowing relatively low-temperature cooling air into the heating chamber 10 from the heating chamber inlet 17A, an air curtain is formed by the cooling air around the temperature detection window 18A and the heated object detection window 19A (see FIG. 27). By forming an air curtain, dirt and condensation on the temperature detection window 18A and the heated object detection window 19A are reduced, which helps prevent a decrease in the detection accuracy of the sensor element 423A and the sensor element 433A.

Figure 29 is a diagram showing the circuit of a cooking device 100A according to embodiment 2 and the functional blocks of a control system 110A including the cooking device 100A. In addition to the configuration shown in embodiment 1, the cooking device 100A of this embodiment includes a side temperature detector 42A, a side detector 43A, and a weight detector 63A.

The side temperature detection device 42A is provided on the side wall of the heating chamber 10 and detects the heated object from the side of the heated object. The temperature of the heated object detected by the side temperature detection device 42A is input to the control device 81. The control device 81 detects the temperature of the heated object using both the temperature of the top of the heated object detected by the upper temperature detection device 40 and the temperature of the side of the heated object detected by the side temperature detection device 42A. In this way, the temperature of the heated object can be detected more accurately.

When the side detection device 43A includes a camera, an image signal of image data captured by the camera is input to the control device 81. The control device 81 performs image recognition using the input image signal to detect information such as the size of the heated object, the type of heated object, the amount of heated object, and the state of the heated object, as well as the presence or absence of the mark 56A on the receiving tray 50A within the field of view.

The weight detector 63A detects the weight of the object to be heated placed on the tray 50A. For example, the weight detector 63A is integrated with the rotating shaft of the rotating device 60, and when an object to be heated is placed on the tray 50A and the rotating shaft is lowered by the weight of the object, the weight is also applied to the weight detector 63A at the same time, and the weight of the object to be heated is detected by utilizing this. Alternatively, the weight detector 63A may be equipped with a piezoelectric element that generates electricity when pressure is applied, and the specific configuration of the weight detector 63A is not limited to the example. The detection result of the weight detector 63A is input to the control device 81. The control device 81 uses the weight of the object to be heated detected by the weight detector 63A as a parameter for controlling the heating time of the object to be heated. In this way, the accuracy of the heating control of the object to be heated can be improved.

It is also possible to adopt a configuration in which multiple weight detection devices 63A are provided and the weights at multiple locations on the tray 50A are detected. In this way, the weights of multiple objects to be heated placed on the tray 50A can be detected, improving the accuracy of heating control when selectively heating each object to be heated.

(Heating Operation)
The cooking device 100A of the present embodiment is applied to the matters described in Fig. 13 and Fig. 14 in the first embodiment. In addition, the matters related to the manual heating, automatic heating, and uneven heating reduction mode described in the first embodiment are also applied to the cooking device 100A.

Furthermore, when the heating cooker 100A of this embodiment detects that the dedicated cooking container 300A is placed on the tray 50A, the display unit 3 displays predetermined information for the cooking container 300A. The operation unit 4 also accepts predetermined operation input for the cooking container 300A. For example, the storage device 811 of the control device 81 prestores the dedicated cooking container 300A and the number of its storage units, and when the cooking container 300A is detected, the display unit 3 displays that the input of the container in step S1 of FIG. 13 can be omitted. Alternatively, the display unit 3 may display information on what kind of heated object should be stored in each storage unit of the cooking container 300A, or a suitable cooking menu. The operation unit 4 also accepts the selection input of a cooking menu suitable for the cooking container 300A displayed on the display unit 3. In this way, the user's effort in cooking can be reduced.

The container detection device that detects that the dedicated cooking container 300A is placed on the tray 50A is realized by at least one of the operation unit 4, the upper heated object detection device 41, or the side detection device 43A. When the user inputs to the operation unit 4 that he or she will use the cooking container 300A, it is detected that the cooking container 300A is placed on the tray 50A. In addition, the upper heated object detection device 41 or the side detection device 43A detects the outer shape or distinctive features of the cooking container 300A, thereby detecting that the cooking container 300A is placed on the tray 50A.

An example of cooking using the dedicated cooking container 300A of this embodiment will be described. The cooking container 300A has multiple storage compartments inside, and by heating the food to be heated in each storage compartment, multiple types of cooking can be done at once.

For example, a one-plate meal can be cooked by placing a staple food, soup or side dish, and main dish in each storage section. A one-plate side dish can be cooked by placing a side dish, soup or side dish, and main dish in each storage section. A grilled rice ball plate can be cooked by placing frozen grilled rice balls, frozen side dishes such as fried chicken or hamburger steak, and frozen vegetables such as spinach or broccoli in each storage section. A Chinese plate can be cooked by placing frozen fried rice, frozen shumai or dumplings, water, and instant soup in each storage section. A pasta plate can be cooked by placing cooked frozen pasta, frozen quiche, and other side dishes, and retort soup in each storage section. A curry rice plate can be cooked by placing rice, hamburger steak, and other topping ingredients, and retort curry in each storage section. Rice and water can be placed in the storage section instead of rice, and rice can be cooked in the cooking container 300A. Curry roux, water, and ingredients can be placed in the storage section instead of retort curry, and curry can be boiled in the cooking container 300A. You can also put frozen naan and two types of instant curry in the storage compartments to cook curry and naan plates.

(Action and Effect)
As described above, the waveguide 22A of the cooking device 100A of the present embodiment has the first portion 225A, which is a portion extending in the vertical direction along the right side wall 14 of the heating chamber 10, and the second portion 226A, which is connected to the first portion 225A and extends along the bottom 12 of the heating chamber 10. The second irradiation port 26A, which communicates the waveguide 22A with the heating chamber 10, is provided in the bottom 12 of the heating chamber 10 and the second portion 226A of the waveguide 22A. A series of openings spanning the right side wall 14 and the bottom 12 of the heating chamber 10 is formed by the first irradiation port 24 and the second irradiation port 26A. In this configuration, the second distance L3, which is the shortest distance between the center line P226A of the second portion 226A of the waveguide 22A and the placement surface 51 of the receiving tray 50A, is 1/4 or less of the tube wavelength λg.

By adopting this positional relationship between the second portion 226A of the waveguide 22A and the mounting surface 51 of the tray 50A, it is possible to consume or absorb more electromagnetic waves in the object to be heated. This makes it possible to increase the degree of selective heating of the object to be heated in the selective heating mode. In addition, in this embodiment, since electromagnetic waves are irradiated from both the sides and below the object to be heated, uneven heating of the object to be heated can be reduced.

Figure 30 is a diagram illustrating the distribution of electric field strength by an electromagnetic field simulation of cooking device 100A according to embodiment 2. Because Figure 30 is a simulation, it differs in part from the structure shown in Figures 16 to 28, but the waveguide 22A has a first portion 225A and a second portion 226A, a first irradiation port 24 and a second irradiation port 26A are provided, and the second distance L3 is 1/4 or less of the tube wavelength λg. In Figure 30, the first irradiation port 24, the second irradiation port 26A, the container 201, and the container 202 are indicated by dashed lines.

Figure 30 shows how the distribution of electric field strength changes from (A) to (B). The region indicated by the symbol E in Figure 30 is a region where the electric field strength is stronger than other regions. The region E generated in the waveguide 22A shown in Figure 30 (A) moves with time and advances from the first irradiation port 24 and the second irradiation port 26A to the heating chamber 10 as shown in Figure 30 (B). Figure 30 (B) shows that many regions with relatively strong electric field strength are formed in the container 201 adjacent to the first irradiation port 24 and the second irradiation port 26A. Also, Figures 30 (A) and (B) show that a larger change in electric field strength occurs in the container 201 than in the container 202. Also, Figure 30 shows how the electromagnetic wave propagates from top to bottom in the height range that overlaps with the first irradiation port 24 and the second irradiation port 26A at the lower part of the waveguide 22A.

In addition, the cross section perpendicular to the extension direction of the first portion 225A of the waveguide 22A in this embodiment is rectangular, and the first portion 225A is arranged so that the long side of the rectangle is parallel to the right side wall 14 of the heating chamber 10 and the short side of the rectangle is perpendicular to the right side wall 14. The dimension of the second irradiation port 26A in the direction intersecting with the right side wall 14 on which the first irradiation port 24 is provided is equal to or greater than the dimension of the short side. Therefore, it is possible to suppress the electromagnetic wave that is about to pass through the second irradiation port 26A from being reflected around the second irradiation port 26A and returning to the waveguide 22. Therefore, it is possible to improve the heating efficiency of the heated object. In addition, by increasing the opening area of the second irradiation port 26A as described above, it is possible to irradiate the electromagnetic wave over a wide range of the bottom surface of the heated object, thereby reducing uneven heating of the heated object.

In addition, in this embodiment, at least a portion of the wall surface of the second portion 226A of the waveguide 22A has an inclined wall 224A that is inclined so as to approach the bottom 12 of the heating chamber 10 the further away from the first portion 225A. Therefore, the electromagnetic waves traveling inside the waveguide 22A are guided to the first irradiation port 24 by the inclined wall 224A. Furthermore, since at least a portion of the inclined wall 224 is disposed below the bottom 12, the electromagnetic waves are guided to the second irradiation port 26A by the inclined wall 224A. By irradiating the electromagnetic waves over a wide area, such as the sides and bottom of the heated object, uneven heating of the heated object can be reduced.

In addition, in this embodiment, the first portion 225A and the second portion 226A are connected by a curved surface. This allows electromagnetic waves to propagate from the first portion 225A to the second portion 226A with little obstruction. This suppresses unnecessary reflection of electromagnetic waves within the waveguide 22A, and increases the heating efficiency of the object to be heated.

The cooking device 100A of this embodiment also includes a side temperature detector 42A that is provided on the rear wall 15 of the heating chamber 10 and is positioned so that at least a portion of the placement surface 51 is included in its detection range. The side wall on which the side temperature detector 42A is provided is not limited to the rear wall 15, and may be the left side wall 13 or the right side wall 14. In this way, by including the placement surface 51 in the detection range of the side temperature detector 42A, the temperature of the heated object placed on the placement surface 51 can be detected. By detecting the temperature of the heated object and using it for heating control, the heated object can be heated to a good condition.

The cooking device 100A of this embodiment is provided with an upper temperature detector 40 that is provided on the ceiling 11 and has a detection range that includes at least a part of the heating chamber 10, and a side temperature detector 42A that is provided on the rear wall 15 and is arranged so that the detection range includes the placement surface 51. In this way, the upper temperature detector 40 and the side temperature detector 42A detect the temperature from different directions of the heated object, so that the temperature of the heated object can be detected more accurately. The control device 81 can detect temporary heating unevenness between the top surface and side surface of the heated object by calculating the difference between the detected temperature of the upper temperature detector 40 and the detected temperature of the side temperature detector 42A for one heated object. Therefore, when temporary heating unevenness is detected, the operation of the receiving tray 50A and the high frequency generator 20 can be controlled to eliminate the heating unevenness.

The upper temperature detection device 40 is located on a vertical cross section passing through the center of rotation of the tray 50A and the side temperature detection device 42A. That is, the upper temperature detection device 40 and the side temperature detection device 42A detect the temperature of the heated object at positions at the same rotation angle relative to the rotation reference of the tray 50A. This makes it possible to detect with greater accuracy the temperature difference between the temperature of the top surface of the heated object detected by the upper temperature detection device 40 and the temperature of the side surface of the heated object detected by the side temperature detection device 42A. By using these detection results for heating control, uneven heating within the heated object can be reduced.

The heating chamber 10 also includes a side detector 43A, which is a side position detector that detects the position of the object to be heated and is provided on the rear wall 15 of the heating chamber 10 and is positioned so that the detection range includes at least a part of the placement surface 51. Therefore, the side detector 43A can accurately detect the position of the object to be heated placed on the placement surface 51. Note that, although the present embodiment shows an example in which the side detector 43A is provided on the rear wall 15, the side detector 43A may also be provided on the left side wall 13 or the right side wall 14.

The cooking appliance 100A also includes an upper heated object detection device 41, which is provided on the ceiling 11 and serves as an upper position detection device that detects the position of the heated object, and is positioned so that the detection range includes at least a portion of the placement surface 51. The upper heated object detection device 41 is located on a top-to-bottom cross section that passes through the rotation device engagement portion 61, which is the rotation center of the receiving tray 50A, and the side detection device 43A. Since it becomes possible to simultaneously detect the position of the heated object from above and from the side at the same rotation position of the receiving tray 50A, the detection accuracy of the position of the heated object can be improved.

The tray 50A of the cooking device 100A has a mark 56A as a reference part indicating the rotation reference, and the mark 56A is arranged at a position included in the detection range of the upper heated object detection device 41 and the side detection device 43A. Here, the mark 56A being included in the detection range means that the mark 56A is included in the detection range in at least a part of the range of the rotation angle during one rotation of the tray 50A, and does not necessarily have to be included in the detection range at all times during one rotation. According to this embodiment, even if the rotation position detection device 62 of the first embodiment is not provided, for example, the rotation angle of the tray 50A can be accurately detected based on the position of the mark 56A detected by the upper heated object detection device 41 and the side detection device 43A. In this embodiment, the mark 56A is provided on the upper surface and side of the outer periphery of the tray 50A, so that the mark 56A is included in the detection range of the upper heated object detection device 41 and the side detection device 43A. However, the mark 56A may be positioned so that it falls within the detection range of either the upper heated object detection device 41 or the side detection device 43A. Also, a mark equivalent to the mark 56A may be provided on the cooking container 300A that rotates together with the tray 50A.

The cooking device 100A of this embodiment is equipped with a cooking container 300A that is placed on the tray 50A and has multiple storage sections in which objects to be heated are stored. By placing objects to be heated in each of the storage sections of the cooking container 300A, multiple objects to be heated can be cooked simultaneously. Since multiple objects to be heated are stored in one cooking container 300A, the user's effort in cleaning, drying, and cleaning up the cooking container 300A can be reduced.

Furthermore, in the present embodiment, the cooking container 300A has a round outer shape, and a partition wall 303A is provided inside the cooking container 300A, forming a semicircular storage section when viewed from above and two quarter-circular storage sections. Since each storage section has a unique shape, the upper heated object detection device 41 can accurately detect the position of the heated object in each storage section.

The tray 50A and cooking vessel 300A each have either or both of a circumferential regulating portion that positions the cooking vessel 300A in the circumferential direction of the tray 50A and a radial regulating portion that positions the cooking vessel 300A in the radial direction of the tray 50A. By defining the position of the cooking vessel 300A in relation to the tray 50A, the rotation angle of the tray 50A and the rotation angle of the cooking vessel 300A match. This improves the accuracy of detecting the rotation position of the heated object caused by the rotation of the tray 50A. By accurately detecting the position of the heated object, selective heating of the heated object in the selective heating mode can be performed well.

Various aspects of this disclosure are described below.

[Appendix 1]
A heating chamber that accommodates an object to be heated;
A tray provided in the heating chamber and having a placement surface on which the object to be heated is placed;
A rotating device that rotates the tray;
A high frequency generator that generates radio waves;
A converter connected to the high frequency generator and configured to radiate the radio wave as an electromagnetic wave;
a waveguide having a portion extending in a vertical direction along a side wall of the heating chamber, the waveguide transmitting the electromagnetic wave radiated from the converter to the heating chamber;
A control device that controls the rotating device and the high-frequency generator in a selective heating mode in which one of the plurality of objects to be heated placed on the tray is selectively heated,
A first irradiation port is provided in the side wall of the heating chamber and the waveguide to propagate the electromagnetic wave of the waveguide into the heating chamber,
a first distance, which is the shortest distance between a center line of the waveguide and an outer circumferential surface of the tray, is equal to or less than ¼ of a guide wavelength λg of the electromagnetic wave in the waveguide,
A cooking device, wherein the placement surface of the tray is within the range of the first irradiation port in the up-down direction.

[Appendix 2]
The cooking device according to claim 1, wherein the rotation device continues to rotate the tray when the object to be heated is present in a position facing the first irradiation port.

[Appendix 3]
The inner surface of the waveguide has a first end and a second end that are ends in the up-down direction,
The first irradiation port is provided on the first end side, and the converter is inserted on the second end side,
The cooking device according to claim 1 or 2, wherein a distance between the second end and the converter is 10 mm or more and is ½ of the tube wavelength λg or less.

[Appendix 4]
The cooking device according to any one of claims 1 to 3, wherein the first irradiation port is located below the converter.

[Appendix 5]
A cross section perpendicular to the extension direction of the waveguide is rectangular,
The waveguide is disposed such that a long side of the rectangle is parallel to the side wall of the heating chamber and a short side of the rectangle is perpendicular to the side wall,
The cooking device according to any one of claims 1 to 4, wherein a vertical dimension of the first irradiation port is equal to or greater than a dimension of the short side.

[Appendix 6]
The waveguide has an opposing wall surface that faces the first irradiation port,
At least a part of the facing wall surface is an inclined surface or an inclined curved surface inclined so as to reduce a distance to the first irradiation port in a direction from the converter toward the first irradiation port. The cooking device according to any one of appendices 1 to 5.

[Appendix 7]
The cooking device according to any one of appendices 1 to 6, wherein a vertical dimension of the first irradiation port is equal to or less than the tube wavelength λg.

[Appendix 8]
the waveguide has a first portion that is a portion extending in a vertical direction along the side wall of the heating chamber, and a second portion that is connected to the first portion and extends along a bottom of the heating chamber,
a second irradiation port that communicates the waveguide with the heating chamber is provided at the bottom of the heating chamber and the second portion of the waveguide;
The first irradiation port and the second irradiation port form a series of openings spanning the side wall and the bottom of the heating chamber,
The cooking device according to any one of claims 1 to 7, wherein a second distance, which is the shortest distance between a center of the second portion of the waveguide and the placement surface of the tray, is equal to or less than ¼ of the tube wavelength λg.

[Appendix 9]
A cross section of the first portion of the waveguide perpendicular to an extension direction is rectangular,
The first portion is disposed such that a long side of the rectangle is parallel to the side wall of the heating chamber and a short side of the rectangle is perpendicular to the side wall,
The cooking device according to claim 8, wherein a dimension of the second irradiation port in a direction intersecting with the side wall in which the first irradiation port is provided is equal to or greater than a dimension of the short side.

[Appendix 10]
The cooking device according to claim 8 or 9, wherein at least a part of a wall surface of the second portion of the waveguide is an inclined surface or an inclined curved surface that is inclined so as to approach the bottom of the heating chamber as it moves away from the first portion.

[Appendix 11]
The cooking device according to any one of claims 8 to 10, wherein the first portion and the second portion are connected by a curved surface.

[Appendix 12]
An upper temperature detection device is provided on a ceiling of the heating chamber, the detection range of the upper temperature detection device including at least a part of the heating chamber;
The heating cooker according to any one of claims 1 to 11, wherein the upper temperature detection device is arranged within a range of ±22.5 degrees or more in terms of a rotation angle of the tray relative to the center of the first irradiation port when viewed from above.

[Appendix 13]
An upper position detection device is provided on the ceiling of the heating chamber and detects the position of the object to be heated,
The cooking device according to claim 12, wherein the upper temperature detection device is located closer to a center of rotation of the tray in a radial direction of the tray than the upper position detection device.

[Appendix 14]
The cooking device according to any one of claims 1 to 13, further comprising a side temperature detection device provided on any one of the side walls of the heating chamber and arranged so that a detection range includes at least a part of the placement surface.

[Appendix 15]
an upper temperature detection device provided on a ceiling of the heating chamber and having a detection range including at least a part of the heating chamber;
A side temperature detection device is provided on the side wall of the heating chamber and arranged so that the placement surface is included in a detection range,
The cooking device according to any one of claims 1 to 14, wherein the upper temperature detection device is located on a vertical cross section passing through a rotation center of the tray and the side temperature detection device.

[Appendix 16]
The cooking device according to any one of claims 1 to 15, further comprising a side position detection device that is provided on the side wall of the heating chamber and is arranged so that a detection range includes at least a part of the placement surface, and detects the position of the object to be heated.

[Appendix 17]
An upper position detection device is provided on the ceiling of the heating chamber and arranged so that a detection range includes at least a part of the placement surface, and detects the position of the heated object;
17. The cooking device according to claim 16, wherein the upper position detection device is located on a vertical cross section passing through a rotation center of the tray and the side position detection device.

[Appendix 18]
The tray has a reference portion that indicates a rotation reference,
The cooking appliance according to claim 17, wherein the reference portion is disposed at a position included in one or both of a detection range of the side position detection device and a detection range of the upper position detection device.

[Appendix 19]
The heating cooker according to any one of claims 1 to 18, further comprising a cooking container placed on the tray and having a plurality of storage sections in which the object to be heated is stored.

[Appendix 20]
The heating cooker described in Appendix 19, wherein the tray and the cooking vessel are each provided with either or both of a circumferential regulating portion that positions the cooking vessel relative to the tray in a circumferential direction of the tray, and a radial regulating portion that positions the cooking vessel relative to the tray in a radial direction of the tray.

[Appendix 21]
A container detection device is provided to detect the cooking container,
The heating cooker of claim 20, further comprising either or both of a display unit that displays predetermined information when the container detection device detects that the cooking container is placed on the tray, and an operation unit that accepts predetermined operational input.

[Appendix 22]
A menu input device is provided for receiving input of a cooking menu,
The heating cooker according to any one of Supplementary Note 1 to Supplementary Note 21, wherein the control device controls at least one of an output magnitude, an output timing, and an output time of the high frequency generator in accordance with the cooking menu input to the menu input device in the selective heating mode.

[Appendix 23]
23. The cooking appliance according to claim 22, wherein the menu input device is a code reader.

[Appendix 24]
The cooking device according to claim 23, wherein the code reader has a detection range within the heating chamber.

[Appendix 25]
A communication device for communicating with an external device,
The cooking appliance according to claim 22, wherein the menu input device is the communication device, and the communication device accepts input of the cooking menu from the external device.

[Appendix 26]
a storage device that stores the cooking menu and control conditions of the high frequency generator and the rotating device in association with each other;
The cooking device according to any one of claims 22 to 25, wherein the control device controls the high frequency generator and the rotating device based on information stored in the storage device.

[Appendix 27]
A communication device for communicating with an external device,
The control device controls the high frequency generator and the rotating device based on a control condition corresponding to the cooking menu received from the external device via the communication device.

[Appendix 28]
The heating cooker according to any one of claims 1 to 27, wherein the rotating device reciprocates the tray so that a specific portion reciprocates between an imaginary line connecting the rotation center of the tray and the center of the first irradiation port, and the high-frequency generator emits radio waves.

[Appendix 29]
The cooking device according to claim 28, wherein the reciprocating movement is performed within a range of a rotation angle of the tray of ±20 degrees with respect to the virtual line.

[Appendix 30]
The specific site is
The center of any one of the plurality of objects to be heated placed on the placement surface, or
30. The cooking device according to claim 28 or 29, wherein the placement position indicator is a center of any one of a plurality of placement position indicators provided on the placement surface, the placement position indicating unit indicating the placement position of the object to be heated.

[Appendix 31]
The cooking device according to any one of appendices 28 to 30, further comprising a heating unevenness reduction mode in which the high frequency generator is stopped while a heating object to be subjected to heating unevenness reduction passes on a virtual line connecting the rotation center of the receiving tray and the center of the first irradiation port.

[Appendix 32]
The heating cooker according to claim 31, wherein in the uneven heating reduction mode, the high-frequency generator is stopped while the object to be heated that is the target of uneven heating reduction is within a range of ±15 degrees in terms of a rotation angle of the tray with the virtual line as a reference.

[Appendix 33]
When a plurality of objects to be heated are placed on the placement surface and the high frequency generator radiates electromagnetic waves to heat the objects to be heated,
When the maximum temperature difference of the plurality of heated objects exceeds a first threshold value, the heating unevenness reduction mode is started,
The heating cooker according to claim 31 or 32, wherein the uneven heating reduction mode is stopped when the maximum temperature difference becomes less than a second threshold value that is less than or equal to the first threshold value, or when a first time has elapsed since the start of the uneven heating reduction mode.

[Appendix 34]
a total heating mode in which the high frequency generator operates at a constant output while the rotating device rotates the tray in a constant direction;
The selective heating mode is executed in a state where a plurality of the objects to be heated are placed on the placement surface,
The cooking device according to any one of claims 28 to 30, wherein the whole heating mode is started when the temperatures of all of the plurality of objects to be heated reach a first target temperature.

[Appendix 35]
a total heating mode in which the high frequency generator operates at a constant output while the rotating device rotates the tray in a constant direction;
In a state where a plurality of objects to be heated are placed on the placement surface,
The plurality of objects to be heated are successively heated in the selected heating mode;
When the temperatures of all of the plurality of objects to be heated are raised to a first target temperature, heating in the entire heating mode is started;
When all of the plurality of objects to be heated are heated to a second target temperature higher than the first target temperature, the plurality of objects to be heated are successively heated in the selected heating mode, so that each of the plurality of objects to be heated reaches the target temperature.

[Appendix 36]
A heating cooker according to any one of Supplementary Note 22 to Supplementary Note 27;
A management device that is communicatively connected to the cooking device and manages information regarding the heating conditions of the cooking device,
The cooking device transmits a request signal including the cooking menu to the management device;
The management device transmits heating conditions corresponding to the cooking menu to the cooker in response to the request signal from the cooker.

1 Outer housing, 2 Door, 2a Door body, 2b Window, 3 Display unit, 4 Operation unit, 5a Housing first air intake, 5b Housing second air intake, 6a Housing first exhaust, 6b Housing second exhaust, 6bA Housing second exhaust, 6c Housing third exhaust, 6cA Housing third exhaust, 7 Code reader, 10 Heating chamber, 11 Ceiling, 12 Bottom, 13 Left side wall, 14 Right side wall, 15 Rear wall, 16 Heating chamber outlet, 17 Heating chamber inlet, 17A Heating chamber inlet, 18 Temperature detection window, 18A Temperature detection window, 19 Heated object detection window, 19A Heated object detection window, 20 High frequency generator, 21 Heat dissipation fin, 22 Waveguide, 22A Waveguide, 23 Antenna, 24 First irradiation port, 25 First irradiation port cover, 26 Second irradiation port, 26A Second irradiation port, 27A Second irradiation port cover, 31 First cooling duct, 32 Second cooling duct, 32A Second cooling duct, 33 First blower, 34 Second blower, 35 Heating chamber exhaust duct, 36 Circuit board, 37 Radiation fin, 40 Upper temperature detection device, 41 Upper heated object detection device, 42A Side temperature detection device, 43A Side detection device, 50 Receiving tray, 50A Receiving tray, 51 Placement surface, 52 Placement position indication section, 53 Receiving tray engagement section, 54A Edge, 55A Protrusion, 56A Mark, 60 Rotation device, 61 Rotation device engagement section, 62 Rotation position detection device, 63A Weight detection device, 70 Rectification circuit, 71 Inverter circuit, 72 Step-up transformer, 73 Secondary side high voltage power supply circuit, 74 Filament, 75 Filament winding, 76 Resonant current sensor, 77 Drive control unit, 81 Control device, 82 Communication device, 90 Network, 91 Management device, 92 Power measurement device, 93 Electrical equipment, 100 Cooking appliance, 100A Cooking appliance, 110 Control system, 110A Control system, 120 Commercial power source, 201 Container, 202 Container, 221 Antenna connection port, 222 First end, 222A First end, 223 Second end, 223A Second end, 224 Inclined wall, 224A Inclined wall, 225A First portion, 226A Second portion, 300A Cooking container, 301A Edge, 302A Recess, 303A Partition wall, 304A Gap, 311 Intake port, 312 Exhaust port, 321 Intake port, 322 Exhaust port, 322A Exhaust port, 323A Branching portion, 351 Exhaust port, 401 Sensor housing, 402 Vent, 403 Sensor element, 411 Sensor housing, 412 Vent, 412A Vent, 413 Sensor element, 421A Sensor housing, 423A Sensor element, 431A Sensor housing, 432A Vent, 433A Sensor element, 521 First placement position display unit, 522 Second placement position display unit, 523 Third placement position display unit, 700 High frequency generator driving device, 711 IGBT, 712 IGBT, 713 Snubber circuit, 714 Resonant capacitor, 715 Resonant capacitor, 721 Primary winding, 722 Secondary winding, 731 High voltage capacitor, 732 High voltage diode, 811 Storage device, 911 Database, E Area, H10 Dimension, H22 Dimension, H22A Dimension, H24 dimension, H26A dimension, L1 first distance, L2 distance, L3 second distance, P22 center line, P226A center line, P24 reference part, P50 center of rotation, TA selected heating area, λg tube wavelength.

Claims (36)

A heating chamber that accommodates an object to be heated;
A tray provided in the heating chamber and having a placement surface on which the object to be heated is placed;
A rotating device that rotates the tray;
A high frequency generator that generates radio waves;
A converter connected to the high frequency generator and configured to radiate the radio wave as an electromagnetic wave;
a waveguide having a portion extending in a vertical direction along a side wall of the heating chamber, the waveguide transmitting the electromagnetic wave radiated from the converter to the heating chamber;
A control device that controls the rotating device and the high-frequency generator in a selective heating mode in which one of the plurality of objects to be heated placed on the tray is selectively heated,
A first irradiation port is provided in the side wall of the heating chamber and the waveguide to propagate the electromagnetic wave of the waveguide into the heating chamber,
a first distance, which is the shortest distance between a center line of the waveguide and an outer circumferential surface of the tray, is equal to or less than ¼ of a guide wavelength λg of the electromagnetic wave in the waveguide,
A cooking device, wherein the placement surface of the tray is within the range of the first irradiation port in the up-down direction. The cooking device according to claim 1 , wherein the rotation device continues to rotate the tray when the object to be heated is located opposite the first irradiation port. The inner surface of the waveguide has a first end and a second end that are ends in the up-down direction,
The first irradiation port is provided on the first end side, and the converter is inserted on the second end side,
The cooking device according to claim 1 or 2, wherein a distance between the second end and the converter is 10 mm or more and is ½ of the tube wavelength λg or less. The cooking device according to claim 1 or 2, wherein the first irradiation port is located below the converter. A cross section perpendicular to the extension direction of the waveguide is rectangular,
The waveguide is disposed such that a long side of the rectangle is parallel to the side wall of the heating chamber and a short side of the rectangle is perpendicular to the side wall,
The cooking device according to claim 1 or 2, wherein a vertical dimension of the first irradiation port is equal to or greater than a dimension of the short side. The waveguide has an opposing wall surface that faces the first irradiation port,
The cooking device according to claim 1 or 2, wherein at least a part of the opposing wall surface is an inclined surface or an inclined curved surface that is inclined in a direction from the converter toward the first irradiation port so as to reduce a distance to the first irradiation port. The cooking device according to claim 1 or 2, wherein a vertical dimension of the first irradiation port is equal to or less than the tube wavelength λg. the waveguide has a first portion that is a portion extending in a vertical direction along the side wall of the heating chamber, and a second portion that is connected to the first portion and extends along a bottom of the heating chamber,
a second irradiation port that communicates the waveguide with the heating chamber is provided at the bottom of the heating chamber and the second portion of the waveguide;
The first irradiation port and the second irradiation port form a series of openings spanning the side wall and the bottom of the heating chamber,
The cooking device according to claim 1 or 2, wherein a second distance, which is the shortest distance between a center of the second portion of the waveguide and the placement surface of the tray, is equal to or less than ¼ of the guide wavelength λg. A cross section of the first portion of the waveguide perpendicular to an extension direction is rectangular,
The first portion is disposed such that a long side of the rectangle is parallel to the side wall of the heating chamber and a short side of the rectangle is perpendicular to the side wall,
The cooking device according to claim 8 , wherein a dimension of the second irradiation port in a direction intersecting with the side wall in which the first irradiation port is provided is equal to or greater than a dimension of the short side. The cooking device according to claim 8 , wherein at least a part of a wall surface of the second portion of the waveguide is an inclined surface or an inclined curved surface that approaches the bottom of the heating chamber as it moves away from the first portion. The cooking device according to claim 8 , wherein the first portion and the second portion are connected by a curved surface. An upper temperature detection device is provided on a ceiling of the heating chamber, the detection range of the upper temperature detection device including at least a part of the heating chamber;
The cooking device according to claim 1 or 2, wherein the upper temperature detection device is disposed within a range of ±22.5 degrees or more in terms of a rotation angle of the tray with respect to a center of the first irradiation port when viewed from above. An upper position detection device is provided on the ceiling of the heating chamber and detects the position of the object to be heated,
The cooking device according to claim 12 , wherein the upper temperature detection device is located closer to a rotation center of the tray in a radial direction of the tray than the upper position detection device. The cooking device according to claim 1 or 2, further comprising a side temperature detector provided on any one of the side walls of the heating chamber and arranged so that a detection range includes at least a part of the placement surface. an upper temperature detection device provided on a ceiling of the heating chamber and having a detection range including at least a part of the heating chamber;
A side temperature detection device is provided on the side wall of the heating chamber and arranged so that the placement surface is included in a detection range,
The cooking device according to claim 1 or 2, wherein the upper temperature detecting device is located on a vertical cross section passing through a rotation center of the tray and the side temperature detecting device. The cooking device according to claim 1 or 2, further comprising a side position detection device provided on the side wall of the heating chamber and arranged so that a detection range includes at least a portion of the placement surface, the side position detection device detecting a position of the object to be heated. An upper position detection device is provided on the ceiling of the heating chamber and arranged so that a detection range includes at least a part of the placement surface, and detects the position of the heated object;
The cooking device according to claim 16, wherein the upper position detection device is located on a vertical cross section passing through a rotation center of the tray and the side position detection device. The tray has a reference portion that indicates a rotation reference,
The cooking device according to claim 17 , wherein the reference portion is disposed at a position included in one or both of a detection range of the side position detection device and a detection range of the upper position detection device. The cooking device according to claim 1 or 2, further comprising a cooking container placed on the tray and having a plurality of storage sections for storing the object to be heated. The heating cooker of claim 19, wherein the tray and the cooking vessel each have either or both of a circumferential regulating portion that positions the cooking vessel relative to the tray in a circumferential direction of the tray, and a radial regulating portion that positions the cooking vessel relative to the tray in a radial direction of the tray. A container detection device is provided to detect the cooking container,
The heating cooker of claim 20, further comprising: a display unit that displays predetermined information when the container detection device detects that the cooking container is placed on the tray; and/or an operation unit that accepts predetermined operational input. A menu input device is provided for receiving input of a cooking menu,
3. The cooking device according to claim 1, wherein the control device controls at least one of an output magnitude, an output timing, and an output time of the high frequency generator in accordance with the cooking menu input to the menu input device in the selective heating mode. The cooking appliance according to claim 22, wherein the menu input device is a code reader. The cooking device according to claim 23 , wherein the code reader has a detection range within the heating chamber. A communication device for communicating with an external device is provided,
The cooking appliance according to claim 22 , wherein the menu input device is the communication device, and the communication device accepts input of the cooking menu from the external device. a storage device that stores the cooking menu and control conditions of the high frequency generator and the rotating device in association with each other;
The cooking device according to claim 22 , wherein the control device controls the high frequency generator and the rotating device based on information stored in the storage device. A communication device for communicating with an external device,
The cooking device according to claim 22 , wherein the control device controls the high frequency generator and the rotating device based on a control condition corresponding to the cooking menu received from the external device via the communication device. The heating cooker according to claim 1 or claim 2, wherein the rotating device reciprocates the tray so that a specific portion reciprocates between an imaginary line connecting the center of rotation of the tray and the center of the first irradiation port, and the high-frequency generator emits radio waves. The cooking device according to claim 28 , wherein the reciprocating movement is performed within a range of a rotation angle of the tray of ±20 degrees with respect to the virtual line. The specific site is
The center of any one of the plurality of objects to be heated placed on the placement surface, or
The cooking device according to claim 28 , wherein the center of the object is any one of a plurality of placement position indicators provided on the placement surface and indicating the placement position of the object to be heated. The cooking device according to claim 28, further comprising a heating unevenness reduction mode in which the high frequency generator is stopped while a heating object to be subjected to heating unevenness reduction passes on a virtual line connecting the rotation center of the tray and the center of the first irradiation port. The cooking device according to claim 31 , wherein in the uneven heating reduction mode, the high frequency generator is stopped while the object to be heated that is the target of uneven heating reduction is within a range of ±15 degrees in terms of a rotation angle of the tray with respect to the virtual line. When a plurality of objects to be heated are placed on the placement surface and the high frequency generator radiates electromagnetic waves to heat the objects to be heated,
When the maximum temperature difference of the plurality of heated objects exceeds a first threshold value, the heating unevenness reduction mode is started,
The heating cooker according to claim 31 , wherein the uneven heating reduction mode is stopped when the maximum temperature difference becomes less than a second threshold value that is equal to or less than the first threshold value, or when a first time has elapsed since the start of the uneven heating reduction mode. a total heating mode in which the high frequency generator operates at a constant output while the rotating device rotates the tray in a constant direction;
The selective heating mode is executed in a state where a plurality of the objects to be heated are placed on the placement surface,
The cooking device according to claim 28 , wherein the whole heating mode is started when the temperatures of all of the plurality of objects to be heated have risen to a first target temperature. a total heating mode in which the high frequency generator operates at a constant output while the rotating device rotates the tray in a constant direction;
In a state where a plurality of objects to be heated are placed on the placement surface,
The plurality of objects to be heated are successively heated in the selected heating mode;
When the temperatures of all of the plurality of objects to be heated are raised to a first target temperature, heating in the entire heating mode is started;
The heating cooker according to claim 28, wherein when all of the plurality of objects to be heated are heated to a second target temperature higher than the first target temperature, the plurality of objects to be heated are successively heated in the selected heating mode until each of the plurality of objects to be heated reaches the target temperature. A cooking device according to claim 22;
A management device that is communicatively connected to the cooking device and manages information regarding the heating conditions of the cooking device,
The cooking device transmits a request signal including the cooking menu to the management device;
The management device transmits heating conditions corresponding to the cooking menu to the cooker in response to the request signal from the cooker.

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