JP2664015B2 - Cooking equipment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to determining the cut temperature based on the equilibrium temperature T _H, the detection temperature T for suppressing a cooking apparatus heating power of the heating source reaches the cutting temperature.

[0002]

2. Description of the Related Art A gas burner for heating a cooking vessel containing a cooking object and a temperature sensor for detecting the temperature of the cooking vessel are provided in order to prevent burning of the cooking object and ignition of cooking oil.
A balanced temperature detecting means for temperature change of the food to determine the equilibrium temperature T _H in equilibrium, for non-stick, suppressed to reduce the thermal when the detected temperature to the cut temperature set higher than the equilibrium temperature T _H reaches Cooking devices having means are conventionally known.

[0003]

In the above-mentioned conventional cooking apparatus, when the hamburger or the like is cooked on a low heat, the equilibrium temperature _TH is detected, and then the heating power is manually switched to a large fire. , And the thermal power is reduced despite no scorching. Because of this,
Suppression means, the equilibrium temperature T _H higher than the set predetermined temperature between (e.g. _{T H + 10 ℃ → T H} + 20 ℃) detected when the temperature T rise time [Delta] T ₁ of a short (e.g., less than 50 seconds) The oil was cooked It is determined that the heating power has been increased, and the cutting temperature is set higher (for example, T _H + 30 ° C.). If the rise time ΔT ₁ is long (for example, 50 seconds or more), it is determined that scorching has occurred in the stewed dish and cutting is performed. Lower the temperature (eg, T _H +2
By setting the temperature to 0 ° C.), the inventor prototyped a cooking apparatus in which the cut temperature was changed between an increase in the heating power and a case where the boiled food was scorched, so that erroneous determinations were not made.

[0004] However, when various cooking experiments were conducted using this prototype cooking apparatus, the cooking power was increased not only when the cooking power was increased but also when the cooked food was cooked with a large heating power using an earthen pot or the like. It was found that the time ΔT ₁ became shorter. For this reason, if the cutting temperature is set to be uniformly high when the rising time ΔT ₁ is short, scorching will proceed in the case of an earthen pot or the like.

SUMMARY OF THE INVENTION It is an object of the present invention to correctly determine whether the heating power is increased or the boiled food is burnt. If the heating power is increased during cooking, cooking can be continued without suppressing the heating power of the heating source, and the clay pot It is an object of the present invention to provide a cooking apparatus in which the heating power of the heating source is surely suppressed before scorching progresses in the case of scorching of the boiled food.

[0006]

In order to solve the above-mentioned problems,
In the present invention, the heating power is manually adjustable, a heating source for heating the cooking container containing the object to be cooked, and a temperature sensor arranged in contact with the cooking container and detecting a temperature of the cooking container, When the rise in the detected temperature T becomes small, the cooking object is determined to be in an equilibrium state and the equilibrium temperature T _H is determined, and the cut temperature T _K set to be higher than the equilibrium temperature T _H is set to the cut temperature T _K. in the cooking apparatus including the detected temperature T reaches a suppression means for suppressing the heating power of the heating source, wherein the suppression means, the equilibrium temperature T higher than _H, and the cut temperature T _K lower than the set predetermined temperature t _1, the rise time [Delta] T ₁ of the detected temperature T between t ₂ is the case is shorter than the reference value, and the detected temperature T rises to a predetermined temperature higher than the equilibrium temperature T _H of equilibrium is determined Until it is no longer in equilibrium State duration [Delta] T ₂ is shorter than a predetermined time, than the normal cut-temperature T _K for it is judged that was switched user increases the heating power manually non-stick the cut temperature T _K Set higher.

[0007]

[Function] The heating source heats the cooking container containing the object to be cooked,
The equilibrium temperature detecting means, when the rise of the detected temperature T becomes small,
It is determined that the food is in an equilibrium state, and the equilibrium temperature _TH is determined. When the user increases the heating power of the heating source, or when scorching occurs during cooking over high heat using an earthen pot or the like, the rise time Δ of the detected temperature T between the predetermined temperatures t ₁ and t _2.
T ₁ is shortened. In this case, the equilibrium state continuation time ΔT ₂ from when the equilibrium state is determined to when the detected temperature T rises to a predetermined temperature higher than the equilibrium temperature T _H and the equilibrium state is not reached.
However, if it is shorter than a predetermined time required to cause scorching, it is generally determined that the user has manually switched to increasing the heating power so that the heating power is not suppressed during cooking. The cut temperature T _K is set higher than the normal cut temperature T _K for preventing sticking. In cases other than the above, it is determined that scorching has occurred during cooking of the stew, and the cut temperature T _K is set lower in order to suppress the progress of scorching.

[0008]

According to the cooking device of the present invention, the increase in heating power and the scorching of boiled food are accurately determined, and an appropriate cutting temperature is set in each case. In this case, the heating power is suppressed and the cooking is not interrupted. In the case of boiled food, the heating power is reliably suppressed and the progress of the burning can be prevented.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described with reference to FIGS. In the gas table 1 shown in FIG. 1, burners 2 and 3 having different capacities (H burners:
Up to 4100kcal, M burner: Up to 2300kca
l) 4A is a grill door for opening and closing the heating chamber of the grill,
Reference numerals 5, 6, and 7 denote point / extinguish buttons for operating the burners 2, 3 and the grill burner 4, respectively.
This is an operation panel for setting the operation state of the burner 3.

Reference numerals 2a and 3a denote temperature sensors having a built-in thermistor for detecting the temperature of the cooking vessel 201 heated by the burners 2 and 3, respectively.
The elasticity is imparted to the upper side of the gas table 1 by a spring (not shown), and when the cooking container 201 is placed on the stove, the bottom of the cooking container 201 has the temperature sensor 2a.
When the temperature sensor 3a is depressed, the temperature detectors at the upper ends of the temperature sensors 2a and 3a elastically contact the cooking container 201. Note that a cooking object 202 is placed in the cooking container 201.

As shown in FIG. 2, gas pipes 11 for supplying gas are supply pipes 12, 13 and 14 branched corresponding to the burners 2, 3 and the grill burner 4, respectively.
14 to 14, the main valves 12 a, 13 a, 14 a which are respectively opened and closed by the operation of the point / fire extinguishing buttons 5 to 7, and the main valves 12 a, 13 a, 14 a which are opened by the operation of the point / fire extinguishing buttons 5 to 7. Keep the valve open,
Alternatively, electromagnetic safety valves 12b, 13b, and 14b that are closed are provided, respectively, and the supply pipe 13 to the burner 3 branches into two narrow pipes and joins. For this purpose, an electromagnetic valve 13c that is controlled to open and close is provided.

In addition, supply pipes 12, 13, and 14 for the burners 2, 3 and the grill burner 4 are provided with heating power adjusting levers provided in the vicinity of the point / extinguishing buttons 5, 6, 7 on the front of the gas table 1. A gas amount control valve (not shown) for adjusting the gas supply amount by the operations of 5a, 6a, and 7a is provided. The burners 2, 3 and the grill burner 4
Ignition electrodes 15, 16, 17 for performing spark discharge for ignition
And thermocouples 15a, 16a, and 17a that generate electromotive force by sensing combustion heat.

The operation panel 200 includes a boiler mode with heat retention after boiling, a fry mode for performing temperature-regulated cooking of tempura, a boiled mode for performing stew-cooked cooking of stewed vegetables, and the like. Cooking keys 20 to 23 for automatically selecting the automatic mode for setting the temperature of the automatic fire extinguishing according to the cooking by distinguishing the cooking conditions, and a cancel key 2 for canceling them.
4, and temperature setting keys 25 and 26 are provided, and LEDs for displaying the selected state of each cooking mode are provided. In the gas table 1 having the above configuration, the burner 2,
3 and the grill burner 4 are controlled by a control circuit 30 provided in the gas table 1.

The control circuit 30 is mainly composed of a microcomputer, and controls ignition of the burners 2, 3 and the grill burner 4 in accordance with the operation of the point / extinguishing buttons 5 to 7.
And ignition / misfire detection control based on the thermocouples 15a to 17a. In addition, for the M burner 3, temperature control according to the operation of the cooking keys 20 to 23 and heat keeping control after the detection of boiling are performed.

The operation of the burner 3 in the automatic mode by the control circuit 30 will be described below with reference to FIGS.

[Table 1] [About initial determination] Cold start (detection temperature T <
When the temperature sensor 3a detects 140 ° C. or more within 250 seconds after the temperature sensor 3a detects 90 ° C. at the time of (starting at 90 ° C.), an oil-based operation is performed.

[0016] [Equilibrium measured equilibrium temperature T _H for] the detected temperature T is, in some cases in the equilibrium temperature detection range shown below, always performing equilibrium temperature detection below. Burner 3; 90 ° C or higher and lower than 160 ° C

[0017] When it becomes oil was operating in the initial determination, performs a sampling of the detected temperature T every 30 seconds performs equilibrium temperature detect seek equilibrium temperature T _H. T _n−2 −T _n−4 , T
_When the value of _n-1 −T _n-3 ,...
And, when T _n -T _n-4 is within ± 3 ° C., determined equilibrium, the T _n and the equilibrium temperature T _H (see FIG. 3). Incidentally, once the equilibrium temperature T _H be detected (calculated), and upon detecting a lower equilibrium temperature T _H, the equilibrium temperature T _H and the equilibrium temperature T
Update to _H.

If the detected temperature T goes out of the equilibrium detection range after the equilibrium is detected, the following processing is performed. When the detected temperature T is lower than 90 ° C .: equilibrium temperature T _H
Is cleared, and the equilibrium detection is performed again when the temperature enters the equilibrium temperature detection range. When the detected temperature T is 160 ° C. or higher …………………
......... equilibrium temperature T _H is not clear, again, used when entering into the equilibrium temperature measurement range.

If the cooking operation is performed in the initial discrimination,
Five consecutive times within the above equilibrium conditions within ± 3 ° C (oil-based operation)
The same control is performed only by changing the temperature to within ± 2 ° C (simmering operation) three times in succession.

[Determination of Cut Temperature T _K (See Table 1)] (1) In the case of oil-material operation In the oil-material operation of the burner 3, the equilibrium temperature T _H is 90 ° C.
As described above, when the temperature is detected in the range of less than 120 ° C., it is determined that the cooking is a small amount of cooking using a normal pot such as aluminum, and the cut temperature T _K at which the automatic fire extinguishing is performed at the time of detecting the equilibrium temperature T _{H is set} to T _K.
= T _H + 20 ° C. to prevent burning.

-1. Equilibrium temperature T _H is 120 ° C. or more, 16
Is detected in a range of less than _{0 ℃, (T H + 10} ℃ → T H +2
0 ° C.), the rise temperature ΔT ₁ of the detected temperature T is short (less than 70 seconds), and the equilibrium from the determination of the equilibrium temperature T _H to the rise of the detected temperature T to T _H + 20 ° C. until the equilibrium state is not reached. If the state continuation time ΔT _{2 is} also short (15 minutes or less), it is determined that a change in heat power in oil cooking such as a hamburger has been increased, and the cut temperature T has been increased for 10 minutes from the point when the equilibrium temperature T _H + 20 ° C. is reached.
_K is set as high as 240 ° C. so that cooking can be continued without performing automatic digestion during cooking and oil fire is prevented. Then, after more than 10 minutes, T _H + 40 ° C.
Change to If the equilibrium state duration time ΔT ₂ is long (more than 15 minutes), it is determined that scorching has occurred during cooking over a high heat using a clay pot or the like, and the equilibrium temperature T
_{When the} temperature reaches _H + 20 ° C., the cut temperature T _K is increased to T _H + 30 ° C.
And set it low to prevent scorching.

-2. If the equilibrium temperature T _H is 120 ° C. or more,
It is detected within a range of less than 0 ° C., and the rise time ΔT ₁ is 70
If it is not shorter than 200 seconds and shorter than 200 seconds, it is determined that the heating power has been switched during cooking of the stew using an earthen pot or the like, and the cut temperature T _{K is} reached when the equilibrium temperature T _H + 20 ° C. is reached, regardless of the equilibrium state duration ΔT _2. Is set to a higher T _H + 30 ° C. to prevent premature breaks during cooking.

-3. Equilibrium temperature T_HIs 120 ° C or higher, 16
It is detected in the range of less than 0 ° C.₁Is long (2
If it is more than 00 seconds), cook the stew on a low heat with a clay pot etc.
At the equilibrium temperature T_H+2
When the temperature reaches 0 ° C, the cut temperature T _KTo T_HSet to + 25 ° C
I do.

Operation for Determining Cut Temperature T _K when Equilibrium Temperature T _H is not Detected 1. When detected temperature T becomes 220 ° C. or higher, sampling of detected temperature T is started every 0.5 seconds, and data is detected. When the number becomes four, the following measurement 1 is executed, and the oldest data is erased to acquire new data, and the measurement 1 is executed to calculate T ₀ . [Measurement 1] Tmax−Tmin = T ₀ where Tmax: the maximum value of the four data Tmin: the minimum value of the four data Then, when T ₀ ≧ 3 ° C. is detected five times, the pan It is determined that a swing has occurred, and the cut temperature T _K is set to 260 ° C. to prevent oil fire.

2. The cut temperature T _K is determined as follows according to the degree of increase in the detected temperature T from the point of time when it reaches 220 ° C. Within 30 seconds after reaching 220 ° C, the detected temperature T becomes 2
If the temperature does not reach 40 ° C., it is determined that a large amount of oil is cooked, and the cut temperature T _K is set to 260 ° C.
When the temperature exceeds ℃, it is determined that a small amount of oil is cooked, and the cut temperature T _K is set to 240 ° C. to prevent an oil fire.
Since the temperature of the pot for ignition is lower in the case of a small amount, the cut temperature T _K is set relatively lower.

3. When the cut temperature T _K is determined according to the above 1 or 2, the cut temperature T _K determination operation ends. still,
When the above 1 or 2 is simultaneously established, the cut temperature T _{K in 2} is prioritized.

(2) Cooking operation In the cooking operation of the burner 3, the equilibrium temperature T _H is 90 ° C.
As described above, if the temperature is detected in the range of less than 120 ° C., it is determined that the cooking is cooking with a normal pot such as aluminum, and the cut temperature T _K at which the automatic fire extinguishing is performed at the time of detecting the equilibrium temperature T _{H is set} to T _K = T _H.
Set at + 20 ° C to prevent burning.

-1. If the equilibrium temperature _TH is 120 ° C or higher, 14
Is detected in a range of less than _{0 ℃, (T H + 10} ℃ → T H +2
0 ° C.), when the rise time ΔT ₁ of the detected temperature T is short (less than 130 seconds), the cooking temperature is judged to be cooking on a high heat using a normal pan such as aluminum, and the cut temperature T is reached when the equilibrium temperature T _H + 20 ° C. is reached. _K is set to T _H + 20 ° C. to prevent burning.

-2. If the equilibrium temperature _TH is 120 ° C or higher, 14
It is detected in the range of less than 0 ° C., and the rise time ΔT ₁ is 13
In the case of 0 seconds or more and less than 200 seconds, it is determined that the heating power has been switched in the cooking of the stew using an earthen pot or the like, and when the equilibrium temperature T _H + 20 ° C. is reached, the cut temperature T _K is prevented from being quickly cut off during cooking. , Set to a higher T _H + 30 ° C.

-3. Equilibrium temperature T_HIs 120 ° C or higher, 14
It is detected in the range of less than 0 ° C.₁Is long (2
If it is more than 00 seconds), cook the stew on a low heat with a clay pot etc.
At the equilibrium temperature T_H+2
When the temperature reaches 0 ° C, the cut temperature T _KTo T_HSet to + 25 ° C
I do.

When the equilibrium temperature T _H is 140 ° C. or higher, 160 ° C.
If it is detected in the range of less than or equal to, it is determined that scorching has occurred during cooking of the stew on a high heat in an earthen pot or the like, and when the equilibrium temperature T _H + 10 ° C is reached, the cut temperature T _{K is set} to prevent premature cutting during cooking. Therefore, set to a higher T _H + 25 ° C.

[Automatic fire extinguishing conditions]
When the cut temperature T _K is reached, sampling of the detected temperature T is started every 0.5 seconds, and when the number of data becomes four, the following measurement a is executed, and the oldest data is erased to acquire new data. to calculate the T _X. [Measurement a] T _MAX -T _MIN = T _X where T _MAX : maximum value in four data T _MIN : minimum value in four data

When the calculated T _X satisfies both the following conditions 1 and 2, the cutting temperature T
_When determining that the temperature has not reached _K , the control circuit 30 stops the energization of the electromagnetic safety valve 13b and extinguishes the M burner 3 to prevent burning or oil fire (see FIG. 4). Condition 1: T _X <4 ° C. is detected continuously for 18 seconds. Condition 2: T _END −T _START ≧ 0, where T _END is the fourth data T _START when T _X <4 ° C. is satisfied 18 seconds later. : First data when T _x <4 ° C.

The condition for automatic fire extinguishing at a relatively high cut temperature T _K for the purpose of preventing oil fire is as follows:
It is desirable to change the 8 seconds to 3.5 seconds and perform automatic fire extinguishing early.

The gas table 1 of this embodiment has the following advantages. Within 250 seconds after the detected temperature T reaches 90 ° C., it reaches 140 ° C. and the oil operation starts, and the equilibrium temperature T
_H is detected between 120 ° C. and less than 160 ° C., and the detected temperature T is changed from the equilibrium temperature T _H + 10 ° C. to the equilibrium temperature T _H + 20 ° C.
When the rise time ΔT ₁ required to rise up to 70 seconds is less than 70 seconds, the user manually switches the heat of the burner 3 to a large fire when cooking a peach or a hamburger with a frying pan, There are both cases where burning occurs during cooking over high heat, and in each case,
In order to prevent automatic fire extinguishing during cooking and to prevent burning, it is necessary to make the cut temperature T _K different.

In this embodiment, the equilibrium state duration ΔT ₂ from the point of detection of the equilibrium temperature T _H until the detected temperature T rises to the equilibrium temperature T _H + 20 ° C. and is no longer in the equilibrium state is measured. When ΔT ₂ is within 15 minutes, it is determined that the heating power has been changed. When ΔT ₂ exceeds 15 minutes, it is determined that the boiled food has been scorched by a high heat in the earthen pot or the like. Can be accurately determined.

As shown in Table 1, when the thermal power is switched to a large fire (ΔT ₂ ≦ 15 minutes in Table 1), the cut temperature T _K is raised to 240 ° C. for 10 minutes, so the burner 3 Is not easily extinguished, so that cooking of hamburger and other oily products is not interrupted and oil fire can be prevented.
In addition, when the boiled food is scorched by high heat in a clay pot (Δ in Table 1)
T ₂ > 15 minutes), the cut temperature T _{K is changed} to the equilibrium temperature T _H +3.
Since the temperature is set as low as 0 ° C., it is possible to suppress the progress of burning of the boiled food.

In the case of thermal power switching, the cut temperature T _K = 2
The reason why the temperature was set to 40 ° C. for 10 minutes is that cooking on a large fire in cooking these oily foods usually causes browning.
This is because it ends within 0 minutes, and thereafter, the heat of the burner 3 is set to low. Therefore, it is not preferable to set the unnecessarily high cut temperature T _K in view of preventing oil fire.

The present invention includes the following embodiments in addition to the above embodiment. a. In the above embodiment, the first predetermined temperature t ₁ and the second predetermined temperature t ₂ are respectively set to the equilibrium temperature T _H + 10 ° C. and the equilibrium temperature T _H +
Although set to 20 ° C., if t ₂ > t ₁ , other calculation methods and values such as multiplying T _H by a predetermined value may be used. b. The detection condition of the equilibrium temperature T _H may be detected by another method such as judging that the temperature rise per unit time becomes equal to or less than a predetermined value.
The condition values of T ₁ and the equilibrium state duration ΔT ₂ may be other values. c. In the above embodiment, since the equilibrium duration [Delta] T ₂ measurements, the predetermined temperature t ₂ a predetermined temperature higher than the equilibrium temperature T _H to determine that no longer at equilibrium, i.e., the equilibrium temperature T _H +
While a 20 ° C., may be a equilibrium temperature T _H + 15 temperature ° C. such as, also, the time measurement start timing, the equilibrium temperature T _H
Is not limited to the point in time, and may be from another point in the equilibrium state.

[Brief description of the drawings]

FIG. 1 is a perspective view of a gas table according to the present invention.

FIG. 2 is a structural explanatory view of the gas table.

FIG. 3 is a graph for explaining how to determine an equilibrium temperature.

FIG. 4 is a graph for explaining the detection of burning.

[Explanation of symbols]

1 Gas table (cooking apparatus) 3 burner (heating source) 3a Temperature sensor 30 the control circuit (equilibrium temperature detecting means, inhibiting means) 201 cooking container 202 the food t ₁ a first predetermined temperature t ₂ the second predetermined temperature T detected temperature ΔT ₁ rise time ΔT ₂ equilibrium state duration time T _H equilibrium temperature T _K cut temperature

Claims (1)

(57) [Claims] 1. A a heating power manually adjustable, a heating source for heating the cooking container the food enters, arranged in contact with the cooking vessel, a temperature sensor for detecting the temperature of the cooking container An equilibrium temperature detecting means for judging that the object to be cooked is in an equilibrium state and determining an equilibrium temperature T _H when a rise in the detected temperature T is small; and a cut temperature T _K set higher than the equilibrium temperature T _H. Before
In the cooking apparatus comprising serial and the detected temperature T reaches a suppression means for suppressing the heating power of the heating source, the suppressing means, rather high than the equilibrium temperature T _H, and the
Predetermined temperature t ₁ is set lower than the cut temperature T _K, t ₂ between
If the rise time ΔT ₁ of the detected temperature T is shorter than a reference value,
And the detected temperature T is the equilibrium temperature after the equilibrium state is determined.
Not in equilibrium risen to a predetermined temperature higher than the degree T _H
When the equilibrium state duration ΔT ₂ is shorter than the predetermined time
Is switched by the user to manually increase the heating power.
To prevent the cut temperature T _K from burning.
A cooking apparatus characterized in that the cooking temperature is set higher than the normal cutting temperature T _K.