JP2525843B2 - Cooking device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Field of Industrial Application) [0001] The present invention relates to a cooking device having a cooking function by heat generation of a heater.

(Prior Art) Some cookers, such as microwave ovens, have a so-called oven cooking function by the heat generated by a heater.

Oven cooking includes cooking in which the temperature inside the heating chamber is maintained at a high temperature of, for example, about 200 ° C. to bake food, and further fermentation is performed in which the dough of bread is fermented by maintaining the temperature inside the heating chamber at a low temperature of about 38 ° C. .

That is, a temperature sensor is provided in the heating chamber and the operation of the heater is controlled according to the temperature detected by the temperature sensor to maintain the heating chamber at the set temperature of 200 ° C or 38 ° C.

For fermentation cooking, the optimum execution time is described in the attached cookbook, and the user will perform the time setting operation accordingly. Further, there is also a system in which the execution time stored in advance is automatically set when the fermentation cooking mode is set.

(Problems to be solved by the invention) However, since the fermentation cooking is at a low temperature, it is easily affected by the indoor temperature, and it is often impossible to obtain a good quality by a cooking book or a fixed time setting by an automatic method. .

For example, in the summer, the indoor temperature is high and the temperature of the dough is accordingly high, so that overfermentation is likely to occur. On the contrary, in winter, the indoor temperature is low, and the temperature of the dough is accordingly low, so that fermentation is likely to be insufficient.

Therefore, when setting the time, it is necessary to make a correction in consideration of the room temperature, but it is difficult for a general user to make the optimum setting.

On the other hand, conventionally, there is one in which an indoor temperature sensor for detecting the indoor temperature is provided and the set execution time is automatically corrected according to the detected temperature of the indoor temperature sensor.

However, in this case, there is a new problem that the cost increases due to the provision of the indoor temperature sensor.

The present invention has been made in view of the above circumstances, and an object thereof is not to be affected by a change in room temperature, and without inviting an increase in cost.
It is to provide a cooking device that enables fermented cooking with a good quality at all times.

[Configuration of the Invention] (Means for Solving Problems) A temperature sensor provided in the heating chamber, a means for controlling the operation of the heater in accordance with the temperature detected by the temperature sensor during cooking, and a previous cooking operation. Means for counting the elapsed time from the end, during fermentation cooking, means for setting the execution time of cooking according to the detection temperature of the temperature sensor if the count time is a set value or more, during fermentation cooking, If the count time is less than or equal to the set value, means for setting the cooking execution time according to the same detected temperature as used in the previous fermentation cooking time setting is provided.

(Operation) During fermentation cooking, if the elapsed time from the end of the previous cooking is equal to or greater than the set value, the cooking execution time is set according to the temperature detected by the temperature sensor. However, if the elapsed time from the end of the previous cooking is equal to or less than the set value, the cooking execution time is set according to the same detected temperature used in the time setting of the previous fermentation cooking.

(Embodiment) An embodiment of the present invention will be described below with reference to the drawings.

In FIG. 1, 1 is a microwave oven cabinet,
A door 2 is pivotally supported on the front side so that it can be opened and closed. A heating chamber 3 is arranged in the cabinet 1 corresponding to the door 2.

Ventilation holes 4,5, from the top to the bottom on the back of the heating chamber 3.
6 are formed.

Further, in the heating chamber 3, shelf plates 7 and 8 are provided so as to divide the internal space into upper and lower parts. The shelves 7 and 8 are for placing foods, and can be freely taken out from the heating chamber 3 when unnecessary.

Further, a temperature sensor 9 is attached to the upper side wall of the heating chamber 3. The temperature sensor 9 detects the ambient temperature of the heating chamber 3 and is used for controlling the temperature inside the heating chamber during oven cooking.

On the other hand, a fan case 10 is provided on the back side of the heating chamber 3. Inside this fan case 10 is a propeller fan
11 is arranged, and a heater 12 is arranged so as to surround the propeller fan 11. The propeller fan 11 is connected to the fan motor 11M outside the fan case 10.

Although not shown, a magnetron 22 to be described later is provided in the vicinity of the heating chamber 3.
High frequency radio waves emitted from 22 are supplied to the heating chamber 3.

 The control circuit is shown in FIG.

Reference numeral 20 is a commercial AC power supply, to which the fan motor 11M and the heater 12 are connected via a relay contact 31a.
Further, the power source 20 is connected to the relay contact 32a and the high voltage transformer 21.
The magnetron 22 is connected via.

In addition, the power supply 20 is connected to the power supply circuit 24 via a step-down transformer 23.
Is connected, and the control unit 30 is connected to the output terminal of the power supply circuit 24.

The control unit 30 includes a microcomputer and its peripheral circuits, and controls the entire microwave oven. Then, outside the control unit 30, the relays 31, 32, the sensor circuit 33,
The time base circuit 34, the operation unit 35, and the display unit 36 are connected.

The sensor circuit 33 is attached to the temperature sensor 9 and converts the detected temperature into an electric signal and outputs it. Time base circuit
34 counts the elapsed time from the end of the previous oven cooking.

Next, the operation of the above configuration will be described with reference to FIG.

When the oven cooking (including fermentation cooking) is completed, the time elapsed from that time is counted by the time base circuit 34.

Now, the bread dough is placed on the shelves 7 and 8 of the heating chamber 3, and the door 2 is closed. Then, the operation section 35 sets the fermentation cooking mode and performs the cooking start operation.

Then, the control unit 30 energizes the relay 31. When the relay 31 is energized, the contact 31a is turned on, and the fan motor 11M and the heater 12 operate. That is, the propeller fan 11 rotates and the heater 12 generates heat.

Therefore, as shown by the arrow in FIG. 1, hot air is blown from the fan case 10 to the heating chamber 3 through the ventilation holes 4 and 6, and the hot air heats the dough on the shelf plates 7 and 8 and then the ventilation holes 5 From the fan case 10.

During the fermentation cooking, the control unit 30 compares the temperature detected by the temperature sensor 9 with a preset temperature (for example, 38 ° C.), and turns the relay 31 on and off according to the comparison result. Thereby, the atmospheric temperature of the heating chamber 3 is maintained at the optimum temperature for fermentation.

By the way, at the start of fermentation cooking, the control unit 30 checks the count time t ₁ of the time base circuit 34 and compares the count time t ₁ with a preset time t.

If the count time t ₁ is the set time t or more (t ₁ >
t), and sets the execution time of the cooking according to the detected temperature T ₁ of the temperature sensor 9, updates and stores the detected temperature T ₁ of the memory.

In this case, there is a reference execution time, and a correction according to the detected temperature T ₁ is added to it.

That is, after the previous cooking in the oven is completed, the temperature detected by the temperature sensor 9 (sensor unit temperature) decreases with the passage of time as shown in FIG. Focusing on the fact that they are the same, by adding the indoor temperature to the time setting, it is possible to remove the influence of the indoor temperature and determine the optimum execution time.

Note that the set time t is, for example, about 4 hours to half a day, but may be appropriately set according to the capacity of the heating chamber 3 and the heat generation amount of the heater 12.

Then, when the execution time elapses, the control unit 30 relays
Deactivate 31. When the relay 31 is deenergized, the contact 31a is turned off, and the fan motor 11M and the heater 12 operate. That is, the fermentation cooking is completed.

It is assumed that the fermentation cooking is started again t ₂ hours after this end.

In this case, if the count time t ₂ is less than or equal to the set time t (t ₂ <t), the detected temperature T ₂ of the temperature sensor 9 at that time is not used, but the content of the memory, that is, the time setting of the previous fermentation cooking The cooking execution time is set based on the same detected temperature T _{1 as} before.

That is, when a sufficient time has not elapsed since the end of the previous oven cooking, it is determined that the detection temperature T ₂ of the temperature sensor 9 is out of the room temperature, and the detection temperature used in the previous fermentation cooking time setting is set. You will be using T ₁ .

In this way, the execution time of fermentation cooking is automatically set after taking the room temperature into consideration, so that regardless of changes in the room temperature, no one is over-fermented or under-fermented. You can cook.

In particular, since the temperature sensor 9 for temperature control is used to detect the indoor temperature, it is not necessary to newly provide an indoor temperature sensor, and it is possible to avoid an increase in cost.

Moreover, when the temperature sensor 9 is also used, the time elapsed since the previous oven cooking was sufficiently taken into consideration, so that an appropriate time can be set without being affected by the residual heat.

In the above embodiment, the predetermined reference execution time is corrected according to the detected temperature, but the execution time arbitrarily set by the user may be corrected according to the detected temperature.

Further, a hot air circulation type microwave oven having a heater outside the heating chamber has been described, but the present invention can be similarly applied to a microwave oven of a type having a heater inside the heating chamber.

Further, the invention is not limited to the microwave oven, and can be similarly applied to an automatic bread bakery dedicated to bread making.

Besides, the present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the scope of the invention.

As described above, according to the present invention, the temperature sensor provided in the heating chamber, the means for controlling the operation of the heater according to the temperature detected by the temperature sensor during cooking, and the previous cooking Means for counting the elapsed time from the end, during fermentation cooking, means for setting the execution time of cooking according to the temperature detected by the temperature sensor if the count time is a set value or more, during fermentation cooking If the count time is less than or equal to the set value, the means for setting the execution time of cooking according to the same detected temperature used in the time setting of the previous fermentation cooking is provided. It is possible to provide a cooking device that can always perform good fermentation fermentation without receiving the cost and increasing the cost.

[Brief description of drawings]

FIG. 1 is a diagram showing a configuration of a heating chamber and its peripheral portion in one embodiment of the present invention, FIG. 2 is a diagram showing a configuration of a control circuit in the same embodiment, and FIGS. It is a figure for demonstrating operation | movement of an example. 3 ... Heating chamber, 9 ... Temperature sensor, 12 ... Heater, 30 ...
… Control unit, 34… Time base circuit.

Claims (1)

(57) [Claims] 1. A cooking device having a cooking function by heat generated by a heater, wherein a temperature sensor provided in a heating chamber,
Means for controlling the operation of the heater according to the temperature detected by the temperature sensor, means for counting the elapsed time from the end of the previous cooking, and during fermentation cooking, if the count time is a set value or more A means for setting the execution time of cooking according to the temperature detected by the temperature sensor, and, during fermentation cooking, if the count time is less than or equal to a set value, according to the same detected temperature used in the previous time setting for fermentation cooking. And a means for setting a cooking execution time.