JP2664868B2 - Safety device of cooking device - 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 device such as a gas stove, which distinguishes between a water-based dish mainly using water and an oil-based dish mainly using oil by measuring the temperature of a cooking vessel. The present invention relates to a safety device for a cooking device that stops heating when an abnormality occurs.

[0002]

2. Description of the Related Art In recent years, in a heating cooker such as a gas stove, a temperature sensor detects a temperature of a cooking vessel such as a pot in which food is put and heated as a safety measure for preventing the food from burning. A safety device has been proposed in which heating is continued or stopped based on a temperature change state detected by a temperature sensor. The temperature at which heating must be stopped for safety depends on the food, for example, in a seafood dish such as boiled food that mainly uses water, it may be scorched if the temperature rises significantly above the boiling point of water Heating must be stopped because it is considered to be a thing, and in oily dishes such as tempura mainly using oil, the temperature is higher than the boiling point of water, exceeds the cooking temperature of oily dishes, and the ignition point of oil Heating must be stopped at a lower temperature. That is, in the case of oil-based dishes, even if the temperature is considerably higher than the boiling point of water, it is not necessary to stop heating until the temperature rises to a temperature close to the ignition point.

[0003] As described above, since the conditions for stopping the heating are different depending on the type of the food, the safety device of the heating cooker needs to determine the type of the food. As a technique for distinguishing a cooking object, a temperature of a bottom outer surface of a cooking container such as a pan is detected by a temperature sensor including a thermistor or a thermocouple, and a specific temperature range set at around 100 ° C., which is a boiling point of water (for example, , 97-130 ° C.), when a specified change point (bending point) occurs in the temperature detected by the temperature sensor, it is determined that a boiling state has occurred,
It is considered that if a boiling state occurs, it is determined to be a water dish.

As a technique for preventing scorching of a seafood dish, when a seafood dish is determined based on a boiling state, a specified value is added to a detected temperature of the boiling state to uniquely determine a fire extinguishing temperature for preventing the seafood from being scorched. It has been proposed to automatically extinguish a heating cooker when the temperature detected by a temperature sensor reaches a fire extinguishing temperature (Japanese Patent Application Laid-Open Nos. Hei 3-236518 and Hei 4-236012). In addition, after the boiling state is detected, a measurement section at a constant temperature interval is set, and the time when the temperature detected by the temperature sensor passes through the measurement section is measured, and this time is equal to or less than a predetermined time. There has also been proposed a technique for extinguishing a cooking device by judging that the temperature rise rate has increased due to the scorching of water dishes (Japanese Patent Application No. 3-213917).

[0005]

By the way, in the above-mentioned conventional configuration, when a specified change point in the detected temperature occurs in a specific temperature range, it is detected as a boiling state. There is a problem that the accuracy of detection of the boiling state, which is the basis for the determination, is low. In other words, the boiling state was determined only by the phenomenon of a short time, that is, the change point of the detected temperature, and if the change point occurred, the boiling state was determined regardless of the degree of change. There was a problem that the probability of misidentifying a food dish and an oil dish was high.

As described above, when it is determined that the boiling point is at a change point where the change is small, the fire extinguishing temperature is determined for an aqueous dish if an extinguishing temperature is set for a water dish even though it is an oil dish. In some cases, there was an inconvenience of extinguishing the heating cooker during cooking. In the case of detecting the temperature rising rate after the detection of the boiling state, although the above-described inconvenience when the boiling state is erroneously recognized is reduced, since the reference value of the rising rate is fixedly set in advance, the oil If the amount of oil used in the dish is different, it is not possible to sufficiently cope with it, eventually resolving the problem of misidentifying the oil dish as a water dish and causing the cooking device to extinguish during cooking. Was not possible.

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems, and to make it possible to determine the type of food more accurately than in the conventional configuration, and to prevent erroneous stopping of heating during cooking. It is intended to provide a safety device for a cooker.

[0008]

According to the present invention, there is provided a temperature sensor for detecting a temperature of a cooking vessel heated by a heating device, and a temperature sensor for detecting a temperature of the cooking container being heated by the heating device. A common configuration includes a determination control device that stops the operation of the heating device when a heating abnormality is detected based on the change state.

According to the first aspect of the present invention, the determination control device includes a boiling detection unit that determines a boiling state when a predetermined change point occurs in the time change of the temperature, and a rising direction from the temperature at which the boiling state is detected by the boiling detection unit. A rise time measuring section for setting a plurality of measurement sections at a constant temperature interval, and calculating a rise time corresponding to a time when the temperature detected by the temperature sensor passes through each measurement section; and a first stage measurement section. A reference value is set based on the rise time of the second section, and a type determination unit that determines that the dish is a water dish when the rise time in the measurement section after the second stage is shorter than the reference value.

According to the second aspect of the present invention, the determination control device includes: a boiling detection unit that determines a boiling state when a predetermined change point occurs in the time change of the temperature; and a rising direction from the temperature at which the boiling state is detected by the boiling detection unit. A rise time measuring unit for setting a measurement stage of four stages at a constant temperature interval and calculating a rise time corresponding to a time when the temperature detected by the temperature sensor passes through each measurement period, and a rise of the measurement period of the first stage An upper reference value obtained by adding a prescribed value to the time and a lower reference value obtained by subtracting a prescribed value from the rise time are set, and the rise time of the measurement section in the second stage is shorter than the upper reference value. When the rising time of each of the four measurement sections is shorter than the lower limit reference value, a type determination unit that determines that the dish is a water dish is provided.

According to a third aspect of the present invention, in the second aspect of the present invention, each measuring section is further divided into a plurality of small sections at a constant temperature interval, and the temperature detected by the temperature sensor is included in each measuring section. The average value of the times of passing through is set as the rise time of each measurement section. In the invention according to claim 4, the determination control device includes: a boiling detection unit that determines a boiling state when a predetermined change point occurs in the time change of the temperature; and a fixed time interval from the time when the boiling detection unit detects the boiling state. A rising temperature measuring section for setting a plurality of measurement sections and obtaining a rising temperature corresponding to a temperature difference in each measurement section of the temperature detected by the temperature sensor, and a reference based on the rising temperature of the first measurement section. It is characterized by including a type determination unit that sets a value and determines that the dish is a water dish when the temperature rise in the measurement section after the second stage is higher than the reference value.

[0012]

According to the first aspect of the present invention, after detecting the boiling state, a plurality of measurement sections are set at fixed temperature intervals in the temperature rising direction, and the reference value of the rising time set in the first measurement section is set. Is used to compare and determine the rise time in the subsequent measurement section, so even if the boiling state is misidentified, the reference value will be set based on the subsequent temperature change,
Even if the contents of the cooking containers are different, it is possible to reliably distinguish between the oil dishes and the water dishes. That is,
Compared to the case where the reference value for the temperature rise rate after the detection of the boiling state is fixedly set as in the conventional configuration, the reference value according to the content of the cooking vessel is adaptively set. In other words, the accuracy of discriminating between water dishes and oil dishes is improved. As a result, the inconvenience of erroneously recognizing an oil-based dish as a water-based dish and stopping heating during cooking can be avoided.

According to the configuration of the second aspect of the invention, the measurement section is set in four stages, and in the first stage, two reference values are set as an upper reference value and a lower reference value of a range including the rising time, In the second stage, if the rising time is equal to or longer than the upper limit reference value, the rising speed is slow, so that it is determined that the dish is an aquatic dish and may be excluded from the possibility of being an oil dish. If the rise time is shorter than the upper limit reference value, it is determined that there is a possibility of both an oil-based dish and a water-based dish. After the third stage, a comparison with the lower reference value is performed. If the rise time is shorter than the lower reference value in both the third and fourth stages, the temperature rises too fast, which is an oily dish. Instead, it is judged that the temperature rise is caused by the water dishes. As described above, the upper limit reference value and the lower limit reference value for the rise time are set after the detection of the boiling state, and the four-stage determination is performed using the upper limit reference value and the lower limit reference value. Thus, it can be reliably determined that the temperature of the dish has risen.

According to the configuration of the third aspect of the present invention, the second aspect
In the configuration of the present invention, each measurement section is further divided into a plurality of small sections at a constant temperature interval, and the average value of the time during which the temperature detected by the temperature sensor passes through the small section included in each measurement section is calculated for each measurement section. By setting the rising time, it is possible to suppress the variation in the detection accuracy of the rising time to be compared in each measurement section, and it is possible to more reliably discriminate between a water dish and an oil dish.

According to the configuration of the invention of claim 4, according to claim 1,
Similar to the invention of the first aspect, the reference value relating to the ascending speed is set after the detection of the boiling state, and the measurement section is set at a constant time interval, which is different from the configuration of the first aspect. In other words, the time interval is constant for a plurality of measurement sections, and the rate of temperature rise is determined based on the temperature difference in each measurement section. This makes it possible to reliably distinguish the food from the food, thereby avoiding the inconvenience of erroneously recognizing the oil food as the water food and stopping the heating during the cooking.

[0016]

In this embodiment, a gas stove is exemplified as a heating cooker. However, the heating cooker is not limited to this, and other heating cookers such as an electromagnetic cooker and an electric cooker may be used. Also, the technical idea of the present invention can be applied. As shown in FIG. 4, the heating cooker according to the present embodiment includes a burner 1 and a supply path 2 for a combustion gas to the burner 1.
On the upper side, a main stopper 3 and a gas supply controller 4 composed of an electromagnetic valve or an electric valve are provided. Around the burner 1, a goto 5 is arranged, and a pot 6 as a cooking vessel is placed on the goto 5. The burner 1 is configured to elastically contact the bottom outer surface of the pan 6, and a temperature sensor 7 formed of a thermistor or a thermocouple is provided at a position where the burner 1 elastically contacts the pan 6. Therefore, when the pot 6 is heated by burning the combustion gas with the burner 1, the temperature of the bottom outer surface of the pot 6 is detected by the temperature sensor 7. Although not shown in FIG. 4, knobs for performing ignition / extinguishing and adjusting the heating power are separately provided, so that the heating power can be manually adjusted.

The temperature of the pan 6 detected by the temperature sensor 7 is input to a judgment control device 8 comprising a microcomputer, and the judgment control device 8 determines the type of the food based on the time change of the temperature detected by the temperature sensor 7. And the presence or absence of an abnormality such as overheating is detected, and if an abnormality occurs, the gas supply control unit 4 is shut off to stop heating the pan 6 by the burner 1.

By the way, the foods to be discriminated in the present embodiment are mainly water dishes such as boiled dishes using water, and oil dishes such as tempura and fries mainly using oil. In order to discriminate between a water dish and an oil dish, the presence / absence of a boiling state is detected as preprocessing in the determination control device 8. For this reason, as shown in FIG. 1, the determination control device 8 includes a boiling detection unit 11 that detects a boiling state, and the boiling detection unit 11 detects the boiling state in the following procedure. That is, in the boiling detection unit 11, as shown in FIG. 5, predetermined temperature regions Ta to Tb lower than the boiling temperature of water (100 ° C.).
(For example, Ta = 85 ° C., Tb = 89.9 ° C.), and after the ignition of the burner 1, the temperature detected by the temperature sensor 7 passes through this temperature range for the time t (from the temperature Ta to the temperature Tb). Is measured, and this time t is multiplied by a prescribed coefficient A to set a reference time At. Next, a time tx required to increase a certain temperature interval Tc (eg, 1 ° C.) from a temperature higher than the above temperature range (eg, 100 ° C.) is obtained, and the time tx reaches the reference time At (tx = At) The temperature at the point of time is defined as the boiling detection temperature T ₀ . That is, the point in time when the boiling detection temperature T ₀ is obtained is the point in time when the boiling state is detected.

If the boiling state is detected as described above, it can be determined that the dish is a water dish, but the possibility of an oil dish remains. For example, if you add oil in the temperature range where boiling is detected when heating oil,
For example, when a large amount of water droplets adhere to the pot 6, a boiling state may be detected even in oily dishes. Therefore, in the present embodiment, in order to avoid such erroneous detection, the rising time measuring unit 12 and the type determining unit 13 are provided. Rise time measurement unit 12, the time t ₁ as shown in FIG. 3
When the boiling state is detected by the boiling detecting unit 11 (S1 in FIG. 2), small sections are set at a constant temperature interval Td (for example, 3 ° C.) from the time of detection, and five small sections are measured in one step. A four-stage measurement section is set as the section. That is,
The measurement interval in one stage is 15 ° C., and in four stages, the temperature rises by 60 ° C. from the boiling detection temperature T ₀ . The rise time measuring unit 12 obtains the time during which the temperature detected by the temperature sensor 7 passes through each small section (that is, the time during which the temperature rises from the lower limit temperature to the upper limit temperature of the small section) (S2 in FIG. 2). the average value of this time rise time measurement period determined as (a ₁ ~A ₄₎ (S3 in Fig. 2). Actually, the rise times A _{1 to} A ₄ are obtained for each elapse of each measurement section, and thus are obtained in order as time elapses.

[0020] In the type determining unit 13, the first stage after boiling detection, i.e. using as a reference the rise time A ₁ in the measurement period of the first stage, the specified value C with respect to the rise time A ₁
By adding and subtracting (for example, 5 seconds), an upper reference value (A ₁ + C) and a lower reference value (A ₁ −C) are obtained.
And. Next, the rise time measurement section 12, the rise time A ₂ in the measurement period of the second stage calculated (S5 in FIG. 2),
Compared with the upper reference value (S7 in FIG. 2), is to determine the rate of temperature rise is surely anhydride cooking because very slow when the rise time A ₂ exceeds the upper limit reference value.

[0021] When rise time A ₂ is equal to or less than the upper limit reference value, as being both the possibility of the anhydride cooking and oil products food, obtains the rise time A ₃ in the measurement section of the third stage (FIG. 2, S8), and compare with the upper reference value (S1 in FIG. 2).
0). If the rise time A ₃ This comparison exceeds the upper limit reference value is determined from the rate of temperature rise is slow and anhydride cooking, rise time A ₃ and rise time A ₃ is equal to or less than the upper limit reference value It is compared with the lower reference value (S1 in FIG. 2).
1). This comparison, when the rise time A ₃ is less than the lower reference value, because the rate of temperature rise will be relatively slow, it is determined that the oil product specialties. Further, it is assumed that the rise time A ₃ when shorter than the lower reference value is likely to anhydride cooking, the rise time of the measurement interval of the fourth stage A
₄ is compared with the lower limit reference value (S14 in FIG. 2). Here, when the rise time A ₄ is shorter than the lower reference value, 2
Since it is determined that the rate of temperature rise is high continuously in the steps, it is determined that this is not an oily dish but a water dish. Such a rapid rise in temperature means that the water content has decreased in the seafood.

On the other hand, if the rise time A ₄ is less than the lower reference value, rise time A ₄ and performs comparison between the upper limit reference value (S15 in FIG. 2), rise time A ₄ is has exceeded the upper limit reference value if it determined that the anhydride cooking, rise time a ₄ is to determine the oil product cooking not more than the upper limit reference value. As described above, a plurality of measurement sections are set, a comparison criterion is set in the first measurement section, and the rising time obtained in each measurement section after the second step is compared with the comparison criterion. Since it is determined that the dish is a seafood dish only when the ascending speed exceeds the standard in the two stages of the third step and the fourth step, while the seafood dish is being reliably detected, the cooking of the oil dish is in progress. Thus, the inconvenience of extinguishing the burner 1 can be avoided.

In the above description, it is assumed that the rising time A1 can be obtained in the _first measurement section after the detection of the boiling state. However, in the case of a water dish, as shown by a dashed line in FIG. In some cases, the temperature hardly rises after the detection of the boiling state. Therefore, the time limit (for example, the passing time of each measurement section of the first to fourth steps)
75 seconds), and when the passage time exceeds the time limit, it is determined that the dish is a seafood dish, so that the time until the setting of the upper reference value and the lower reference value is not unnecessarily extended, and the upper reference value and The setting of the lower limit reference value is terminated (S4, S6, S9, S13 in FIG. 2). For example, when water is being cooked in an earthenware pot, the temperature detected by the temperature sensor 7 continues to rise even after the detection of boiling due to poor heat conduction, and the temperature becomes substantially constant in the second and third stages.
This is because sometimes the stage has been reached.

In the above embodiment, the upper limit reference value and the lower limit reference value are set by adding and subtracting the same prescribed value C to and from the _first rise time A1. the lower reference value, may be different difference from the rise time a _1. Further, in the above embodiment, four measurement sections are set, but the number of stages may be appropriately changed according to the temperature width of the small section or the measurement section.

Further, in the above embodiment, after the boiling state is detected, a measurement section at a fixed temperature interval is set and the measurement section is divided into five equally-spaced small sections. A measurement section at a fixed time interval may be set, and the measurement section may be divided into equally-spaced small sections. In this case,
The difference between the first and last temperature of each small section may be set as a comparison target, and the temperature difference is averaged for each measurement section of this temperature difference to obtain a rising temperature, and the average value of the temperature difference in the first-stage measurement section is defined as a specified value. Are added and subtracted to set an upper limit reference value and a lower limit reference value. By comparing the temperature rise in the second and subsequent stages with the upper limit reference value or the lower limit reference value, it is possible to discriminate between an oil dish and a water dish. It may be. Even if this configuration is adopted, the rate of temperature rise can be determined, and by setting a small section with a fixed time interval, as shown by a dashed line in FIG. 3 after detection of a boiling state in a water dish. Even if the temperature rise is saturated, the determination can be made without setting a time limit.

[0026]

According to the first aspect of the present invention, after detecting a boiling state, a plurality of measurement sections are set at fixed temperature intervals in a temperature rising direction, and a reference value of the rising time set in the first measurement section is used. Since the rise time in the subsequent measurement section is compared and determined, even if the boiling state is misidentified, the reference value will be set based on the subsequent temperature change, and even if the contents of the cooking container are different. There is an advantage that oil dishes and water dishes can be reliably distinguished. As a result, there is an effect that an inconvenience of mistaking oily food as watery food and stopping heating during cooking can be avoided.

According to the second aspect of the present invention, the upper limit reference value and the lower limit reference value for the rising time are set after the detection of the boiling state, and the determination is made in four steps using the upper limit reference value and the lower limit reference value. There is an advantage that it is possible to reliably discriminate between a rise in the temperature of a water dish and an increase in the temperature of an oil dish. Claim 3
According to the invention, each measurement section is further divided into a plurality of small sections at a constant temperature interval, and the average value of the time during which the temperature detected by the temperature sensor passes through the small section included in each measurement section is increased by each measurement section. Since the time is used, it is possible to suppress a variation in the detection accuracy of the rising time to be compared in each measurement section, and there is an advantage that it is possible to more reliably discriminate between a water dish and an oil dish.

According to the fourth aspect of the present invention, the time interval is constant for a plurality of measurement sections, and the rate of temperature rise is determined based on the temperature difference in each measurement section. This also has the advantage that oil dishes and water dishes can be reliably distinguished, and the disadvantage that oil dishes are mistaken for water dishes and heating is stopped during cooking is avoided.

[Brief description of the drawings]

FIG. 1 is a block diagram showing a main part of an embodiment.

FIG. 2 is an operation explanatory diagram of the embodiment.

FIG. 3 is an operation explanatory diagram of the embodiment.

FIG. 4 is an overall configuration diagram of an embodiment.

FIG. 5 is an operation explanatory diagram relating to detection of a boiling state in the embodiment.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Burner 2 Supply path 3 Main plug 4 Gas supply control part 5 Gotoku 6 Pot 7 Temperature sensor 8 Judgment control device 11 Boiling detection part 12 Rise time measurement part 13 Type judgment part

Continuation of the front page (72) Inventor Yutaka Yoshida 1-52, Oka, Minami-shi, Minato-ku, Osaka-shi Harman Co., Ltd. (56) References JP-A-5-52339 (JP, A) JP-A-4-236012 ( JP, A) JP-A-3-236518 (JP, A)

Claims (4)

(57) [Claims] 1. A temperature sensor for detecting the temperature of a cooking vessel heated by a heating device, and heating when a heating abnormality is detected based on a change in temperature detected by the temperature sensor during heating of the cooking container by the heating device. In a safety device for a cooking device having a determination control device for stopping the operation of the device, the determination control device includes: a boiling detection unit that determines a boiling state when a predetermined change point occurs in a temporal change in temperature; and a boiling detection unit. The rising time to determine the rising time corresponding to the time when the temperature detected by the temperature sensor passes through each measuring section by setting a plurality of measurement sections at fixed temperature intervals in the rising direction from the temperature at which the boiling state is detected by A reference value is set based on the measurement unit and the rise time of the measurement section in the first stage.
A safety device for a heating cooker, comprising: a type determination unit that determines that the food is a seafood dish when a rising time in a measurement section after the step is shorter than the reference value. 2. A temperature sensor for detecting the temperature of the cooking vessel heated by the heating device, and heating when a heating abnormality is detected based on a change in the temperature detected by the temperature sensor during heating of the cooking container by the heating device. In a safety device for a cooking device having a determination control device for stopping the operation of the device, the determination control device includes: a boiling detection unit that determines a boiling state when a predetermined change point occurs in a temporal change in temperature; and a boiling detection unit. A rise time measuring unit that sets four stages of measurement sections at fixed temperature intervals in the rising direction from the temperature at which the boiling state is detected, and calculates the rise time corresponding to the time when the temperature detected by the temperature sensor passes through each measurement section. And an upper limit reference value obtained by adding a prescribed value to the rise time of the first stage measurement section and a lower reference value obtained by subtracting the prescribed value from the rise time.
When the rise time of the measurement section at the stage is shorter than the upper reference value and the rise times of the measurement sections at the third and fourth stages are both shorter than the lower reference value, a type determination unit is provided for determining that the dish is a seafood dish. A safety device for a cooking device, characterized in that: 3. Each of the measurement sections is further divided into a plurality of small sections at a constant temperature interval, and the average value of the time during which the temperature detected by the temperature sensor passes through the small sections included in each of the measurement sections is calculated. 3. A rising time.
The safety device of the heating cooker according to the above. 4. A temperature sensor for detecting a temperature of the cooking vessel heated by the heating device, and heating when a heating abnormality is detected based on a change in temperature detected by the temperature sensor during heating of the cooking container by the heating device. In a safety device for a cooking device having a determination control device for stopping the operation of the device, the determination control device includes: a boiling detection unit that determines a boiling state when a predetermined change point occurs in a temporal change in temperature; and a boiling detection unit. A rising temperature measurement unit that sets a plurality of measurement sections at fixed time intervals from the time when the boiling state is detected by the temperature sensor and obtains a rising temperature corresponding to a temperature difference in each measurement section of the temperature detected by the temperature sensor, A type in which a reference value is set based on the temperature rise in the measurement section of the first stage, and when the temperature rise in the measurement section after the second stage is higher than the reference value, the food is determined to be a water dish. A safety device for a cooking device, comprising: a determination unit.