JP2637886B2 - Cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking stove such as a gas stove, an electric stove, an oven, etc., and more particularly to a safety device for the cooking stove.

[0002]

2. Description of the Related Art Conventionally, as a safety device for a heating cooker of this kind, for example, a safety device disclosed in Japanese Patent Publication No. 4-50489 is known.

[0003] This safety device measures the time from the start of heating of the cooked food, and even if the measured time reaches a predetermined time, if the heating source is not stopped, the safety source is automatically turned off. In this case, the heating operation is stopped.

[0004] However, such a safety device has the following inconvenience because the timer time from the start of heating of the food to the stop of the heating source is fixed at a predetermined value.

[0005] That is, for example, when cooking oils and boiled foods are compared, cooking time is generally longer for boiled foods and cooking temperature is higher for oily foods.

For this reason, if the timer is set to a relatively long time so that the heating source does not stop in the middle of cooking requiring a long cooking time, such as when cooking a stew, When a user accidentally leaves for a long time during cooking at a high cooking temperature, such as oil cooking, the food is left cooking for a long time while being cooked at a high temperature. As a result, there is a problem that extreme burning may occur.

In order to prevent such an adverse effect, if the timer time is set to a relatively short time, heating is performed against a user's will during cooking requiring a long cooking time, such as cooking of a stew. The source may be shut down, and in such a case, the user has to operate the heating source again.

[0008]

SUMMARY OF THE INVENTION The present invention solves such a disadvantage, and when the heating source is left operating, the heating source can be stopped at an appropriate timing according to the content of the cooking, and the safety can be improved. An object of the present invention is to provide a heating cooker excellent in properties and usability.

[0009]

SUMMARY OF THE INVENTION In order to achieve the above object, the present invention provides a heating cooker provided with a heating source for heating a cooking product, wherein the cooking temperature of the cooking product is set by a predetermined operation. Means, a temperature detecting means for detecting a cooking temperature of the food, and a heating operation of the heating source so that the cooking temperature detected by the temperature detecting means substantially matches the cooking temperature set by the temperature setting means. Control means for controlling, and stop means for stopping the heating operation of the heating source when a predetermined time set according to the cooking temperature set by the temperature setting means has elapsed from the start of cooking of the food. The predetermined time is set to be shorter as the cooking temperature set by the temperature setting means is higher.

[0010] Further, the stop means may be a time when the cooking temperature detected by the temperature detecting means reaches the cooking temperature set by the temperature setting means after the heating of the food is started. The heating operation of the heating source is stopped when the predetermined time has elapsed from the start of cooking.

[0011]

According to the present invention, when heating of the food by the heating source is started, first, the control of the heating source by the control means causes the cooking temperature detected by the temperature detection means to rise, and further, The heating source is controlled such that the cooking temperature substantially matches the cooking temperature set by the setting means. And, from the time when cooking of the cooking starts,
After the lapse of the predetermined time determined in accordance with the set cooking temperature, the heating operation of the heating source is automatically stopped by the stopping means.

[0012] In this case, the predetermined time is set shorter as the set cooking temperature is higher.
In cooking that requires a high cooking temperature, such as oil cooking, the heating source is stopped in a relatively short time from the start of cooking, and a long cooking time is used at a relatively low cooking temperature, such as boiled cooking. In cooking that requires a cooking time, the time from the start of cooking until the heating source is automatically stopped increases.

[0013] It is preferable that the cooking start time of the food be a time point at which the cooking temperature detected by the temperature detecting means reaches the cooking temperature set by the temperature setting means after the heating of the food is started. This is generally a preheating stage after the start of heating the food and until the cooking temperature rises to some extent, and the actual cooking starts when the temperature of the food is close to the set temperature. This is because it is a time when it is. In fact, for example, in tempura dishes and fried food dishes, the actual cooking is performed after heating the oil sufficiently, and also in the case of boiled dishes, etc. Cooking is performed.

Therefore, if the time when the detected cooking temperature reaches the set cooking temperature after the start of heating of the food is defined as the cooking start time, the heating is performed when a predetermined time has elapsed from the time when the actual cooking started. Since the source is automatically stopped, it is possible to obtain safety according to actual cooking.

[0015]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described with reference to FIGS. FIG. 1 is a system configuration diagram of a heating cooker according to the present embodiment, FIG. 2 is a block configuration diagram of a main part of the heating cooker, and FIGS. 3 and 4 are flowcharts for explaining the operation of the heating cooker. .

In FIG. 1, the cooking device of the present embodiment comprises:
The cooker includes a stove burner 1 that is a heating source for cooked food, and a controller 2 that controls the operation of the stove burner 1. Gas is supplied to the burner 1 from a gas supply pipe 3. . The gas supply pipe 3 is provided with an electromagnetic valve 4 controlled to be opened and closed by the controller 2, and further provided with a flow rate control valve (not shown) for adjusting the amount of gas supplied to the burner 1. The flow control valve is
It operates in conjunction with the operation of a gas amount adjusting operator (not shown). The gas branch pipe 3 has an electromagnetic valve 4
A branch pipe 5 is provided in parallel on the downstream side of the power supply, and a thermal power adjustment solenoid valve 6 that is appropriately opened and closed by the controller 2 is interposed in the branch pipe 5.

In the vicinity of the burner 1, an ignition electrode 8, which is energized and controlled by the controller 2 via a sparker 7, and a flame detection sensor 9 which detects ignition / misfire in the burner 1 and outputs a detection signal to the controller 2. Are provided. Further, at the center of the burner 1, a temperature sensor (temperature detecting means) 10 for detecting a cooking temperature of the food is provided, and the temperature sensor 10 includes a cooking pot or the like in which the food is stored on the burner 1. When mounted, the cooking temperature of the food is detected by contacting the cooking pot or the like, and a signal corresponding to the cooking temperature is output to the controller 2.

The controller 2 includes a CPU, a RAM,
It is configured by an electronic circuit including a ROM and the like,
The controller 2 is connected to the solenoid valves 4 and 6 and the temperature sensor 10 and the like, and also connected to an operation switch 11 that is linked to an ignition / extinguishing knob (not shown) for igniting / extinguishing the burner 1. . Further, a temperature setting operation section (temperature setting means) 12 for setting a cooking temperature of the burner 1 is connected to the controller 2. The temperature setting operation section 12 can set the cooking temperature in a plurality of stages by operating a predetermined switch, for example.

Referring to FIG. 2, the controller 2 has, as its functional components, a cooking temperature of the food in the burner 1 detected through the temperature sensor 10 (hereinafter referred to as a detected temperature) and the temperature setting operation. A comparing unit 13 for comparing a cooking temperature (hereinafter, referred to as a set temperature) set via the unit 12, a timer 14 which is started according to a comparison result of the comparing unit 13 as described later, A time setting unit 15 for setting and outputting a timer time described later according to
An operation control unit 16 for controlling the start / stop operation of the burner 1 via the solenoid valve 4 or the sparker 7 based on signals from the operation switch 11, the flame detection sensor 9, the timer 14 and the time setting unit 15, A temperature control unit 17 that controls the cooking temperature via the thermal power adjustment solenoid valve 6 according to the detected temperature and the set temperature obtained via the sensor 10 and the temperature setting operation unit 12 is provided. Here, the temperature controller 17
And the thermal power adjusting solenoid valve 6 is a control means 1 according to the present invention.
8, a comparison unit 13, a timer 1
4. The operation control unit 16 and the solenoid valve 4 constitute a stopping means 19.

Next, the operation of the heating cooker according to the present embodiment will be described.

Referring to FIG. 1, when cooking using the burner 1 in the heating cooker of the present embodiment, first, a desired cooking temperature is set by the temperature setting operation section 12,
Further, the operation switch 11 is turned on. At this time, when the controller 2 receives the signal of the operation switch 11,
The electromagnetic valve 4 of the gas supply pipe 3 is opened to supply gas to the burner 1, and the spark electrode 8 is energized through the sparker 7 to generate a spark, thereby igniting the burner 1. In this case, the thermal power adjustment solenoid valve 6 is opened together with the solenoid valve 4.

At this time, the flame detection sensor 9 ignites /
If a misfire is detected and a misfire is detected, the solenoid valve 4
Is closed, and a warning is issued to the user by a buzzer, a lighting lamp, or the like (not shown).

The setting of the cooking temperature by the temperature setting operation section 12 can be performed at any time even after the burner 1 is ignited.
The previous set temperature stored in M, the initial set temperature, and the like are automatically set.

As described above, when the burner 1 is ignited and the heating of the food is started, the controller 2 operates as shown in FIGS.
Calculation and control as shown in the flowchart of FIG.

That is, referring to FIG. 3, the controller 2 sets the timer time t according to the set temperature Ts at the present time by the time setting unit 15 every predetermined unit time (for example, one second). The set temperature Ts and the temperature T detected by the temperature sensor 10 are calculated by the comparing unit 13.
This processing is repeated until the detected temperature Tx reaches the set temperature Ts (until Tx ≧ Ts).

In this case, the timer time t is the time from the start of cooking to the time when the burner 1 is automatically stopped for safety. The time setting section 15 sets the timer as the set temperature Ts increases. The timer time t is set to be short. For example, if Ts> 200 ° C, 100 ° C for 1 hour
The timer time is set such that one and a half hours for Ts ≦ 200 ° C. and two hours for Ts ≦ 100 ° C.

Next, the detected temperature Tx of the cooked food is changed to the burner 1
When Tx ≧ Ts, the comparison unit 13 starts the timer 14 on the assumption that actual cooking has started. The clock signal of the started timer 14 is counted by the operation control unit 16, whereby the elapsed time from the time when the detected temperature Tx reaches the set temperature Ts is sequentially measured. When the measured elapsed time becomes Tx ≧ Ts, the time setting unit 1
5 is compared with the timer time t set.

On the other hand, when Tx ≧ Ts as described above,
The controller 2 controls the burner 1 by the temperature control unit 17 so that the detected temperature Tx substantially matches the set temperature Ts. This control is performed by processing a subroutine shown in the flowchart of FIG.

That is, when the detected temperature Tx becomes higher than the set temperature Ts by, for example, 4 ° C. or more, the temperature control unit 17 closes the heating power adjustment solenoid valve 6, thereby turning on the burner 1. The heating power of the burner 1 is reduced by reducing the gas supply amount.

If the detected temperature Tx is lower than the set temperature Ts by, for example, 4 ° C. or more, the temperature controller 17
Opens the thermal power adjusting solenoid valve 6, thereby increasing the amount of gas supplied to the burner 1 to increase the thermal power of the burner 1.

By this control, the detected temperature Tx, that is, the actual cooking temperature is maintained so as to substantially match the set temperature Ts.

The above control is continuously performed, and when the elapsed time reaches the timer time t, the operation control unit 16
Assuming that the cooking time is longer than necessary, the solenoid valve 4 is closed for safety and the gas supply to the burner 1 is stopped, thereby stopping the heating operation of the burner 1.

In this case, as described above, the timer time t is set to be shorter as the set temperature Ts is higher, so that the timer time t is substantially equal to the set temperature Ts, in other words, the set temperature Ts. As the actual cooking temperature (detected temperature Tx) controlled to perform is higher, the burner 1 is stopped for safety in a relatively short time after the start of cooking, and conversely, as the cooking temperature is lower, the burner 1 The time before it is stopped for safety increases.

More specifically, in the case of cooking at a relatively high temperature, such as tempura dishes or fried food dishes, if the cooking is continued for a long period of time, there is a possibility that adverse effects such as extreme burning may occur. So burner 1 in a relatively short time
Will be stopped for safety. However, generally, in this type of high-temperature cooking, the cooking time is short, so that the burner 1 does not stop during the cooking, and the cooking can be performed without any trouble.

In addition, in the case of cooking at a relatively low temperature, such as a stewed dish, although the cooking time is generally long, the time until the burner 1 is stopped is also sufficiently long. The burner 1 does not stop. In this type of low-temperature cooking, even if the cooking is performed for a long time, there is almost no possibility that adverse effects such as extreme burning may occur, and there is no problem even if the time until the burner 1 is stopped becomes long.

In general, in actual cooking, the actual cooking is started after the cooking temperature Tx has risen to some extent after the heating of the food is started. For example, in tempura dishes, fried dishes, etc., actual cooking is started after the oil is sufficiently preheated. In addition, in cooking dishes, etc., actual cooking is often started after sufficiently preheating water or the like which is the basis of the boiling juice. The preheating time does not contribute to the actual cooking, but becomes longer as the amount of the food increases.

Therefore, even in such a preheating stage,
If the time until the burner 1 is stopped is measured, the burner 1 may be stopped during cooking.

However, in the present embodiment, in consideration of the actual situation, the elapsed time from when the detected temperature Tx reaches the set temperature Ts, which is the cooking temperature for performing actual cooking, is measured, and the elapsed time is measured. When the timer time t has been reached, the burner 1 is stopped, so that the timer time t from the time when the actual cooking starts to the time when the burner 1 is stopped is set. The burner 1 is stopped at the proper timing, and it is possible to reliably avoid a situation in which the burner 1 stops against the user's intention during cooking.

In this embodiment, if the detected temperature Tx does not rise to the set temperature Ts, the burner 1
After a lapse of a predetermined time from the start of operation of the burner 1, the burner 1 is stopped. In this case, regardless of the set temperature Ts, the burner 1 is stopped after a fixed time (for example, 2 hours) from the start of operation of the burner 1.

In the present embodiment, a gas stove has been described as an example of a heating cooker. However, the present invention can be applied to various heating cookers such as electric stoves and ovens as in the present embodiment. Of course.

Further, in the present embodiment, the time when the cooking of the food is started is the time when the detected temperature Tx has reached the set temperature Ts. However, the present invention is not limited to this. For example, when the operation switch 11 is turned on. May be the cooking start time.

[0042]

As is apparent from the above description, according to the present invention, the heating source is controlled such that the cooking temperature detected by the temperature detecting means substantially matches the cooking temperature set by the temperature setting means. On the other hand, the heating source is automatically stopped when a predetermined time determined according to the set temperature has elapsed from the start of cooking, and at this time, the higher the set temperature, the shorter the predetermined time is, Even if the heating source is left in operation, the heating source can be stopped at an appropriate timing according to the cooking content, such as boiled dishes or oil dishes, and a heating cooker excellent in safety and usability. Can be provided.

The time when the cooking temperature detected by the temperature detecting means reaches the cooking temperature set by the temperature setting means is defined as the start time of cooking, and the heating source is stopped when a predetermined time has elapsed from the time. By doing so, it is possible to reliably avoid a situation in which the heating source stops during the actual cooking, and it is possible to provide a heating cooker excellent in usability.

[Brief description of the drawings]

FIG. 1 is a system configuration diagram of an example of a heating cooker according to the present invention.

FIG. 2 is a block diagram of a main part of the cooking device of FIG. 1;

FIG. 3 is a flowchart for explaining the operation of the cooking device of FIG. 1;

FIG. 4 is a flowchart for explaining the operation of the cooking device of FIG. 1;

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Burner (heating source), 10 ... Temperature sensor (temperature detection means), 12 ... Temperature setting means, 18 ... Control means, 19 ... Stop means.

Claims (2)

(57) [Claims] 1. A heating cooker provided with a heating source for heating a food, a temperature setting means for setting a cooking temperature of the food by a predetermined operation, and a temperature detecting means for detecting a cooking temperature of the food. And control means for controlling the heating operation of the heating source so that the cooking temperature detected by the temperature detection means substantially matches the cooking temperature set by the temperature setting means, and from the start of cooking of the food, Stopping means for stopping the heating operation of the heating source when a predetermined time set according to the cooking temperature set by the temperature setting means elapses, wherein the predetermined time is the cooking temperature set by the temperature setting means. The heating cooker is characterized in that the higher the value, the shorter the time. 2. The cooking means according to claim 1, wherein said stopping means sets a time point at which the cooking temperature detected by said temperature detecting means reaches a cooking temperature set by said temperature setting means after the heating of said food is started. The heating cooker according to claim 1, wherein the heating operation of the heating source is stopped when the predetermined time has elapsed from the start of the cooking.