JP2792237B2 - 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 cooker in which a temperature sensor is provided below a heat-resistant plate and accurately detects a change in oil temperature in a cooking vessel on the heat-resistant plate to control the oil temperature.

[0002]

2. Description of the Related Art Conventionally, this type of cooker is shown in FIG.
(B) As shown in (c), the upper opening 2 of the instrument body 1
A heat-resistant glass 3 is provided as a heat-resistant plate, and a plurality of stove portions 5 having a heat source 4 such as a nichrome wire or a halogen lamp are provided inside.

The stove 5 has a dish-like vertical cross section having an open top and side and bottom surfaces.
A heat insulating material 6 is provided along the inner surface of a, and a heat source 4 is provided inside the dish-like shape. The stove section 5 is attached so that the periphery of the upper surface of the heat insulating material 6 contacts the lower surface of the heat-resistant glass 3. A liquid expansion type temperature sensor 7 for temperature detection is provided in the vicinity of the stove section 5 and is brought into contact with the lower surface of the heat resistant glass 3, and the power to the stove section 5 is controlled by the detected temperature of the liquid expansion type temperature sensor 7. It is composed of a control circuit 8.

In the above configuration, when cooking while controlling the temperature, such as when cooking fried foods (tempura, fried food), the oil 10 in the cooking container 9 is supplied after the stove section 5 is energized.
Temperature rises from time to time. This is detected by the liquid expansion type temperature sensor 7 via the cooking container 9 and the heat-resistant glass 3. Then, the control circuit 8 receives the detected value and controls the power to the stove section 5 to adjust the temperature.

[0005]

However, in such a configuration, the temperature of the cooking container 9 (the temperature of the cooking container 9 and the temperature of the oil 10 are substantially equal) is detected by detecting the lower surface temperature of the heat-resistant glass 3. Although it can be faithfully detected as a temperature lower by the temperature drop due to the heat resistance of the heat resistant glass 3, there is a delay in the response time due to the heat resistance of the heat resistant glass 3, and the response of the liquid expansion type temperature sensor 7 itself is somewhat poor. For example, there is a problem that the temperature of the sensor does not follow the temperature in the cooking container with good responsiveness, and the fry cannot be skillfully prepared. FIG. 5 shows one example. When a load such as a tempura is thrown into the cooking vessel 9 at time to while the liquid expansion type temperature sensor 7 has reached a predetermined temperature after the start of heating, the detection temperature 11 of the liquid expansion type temperature sensor 7 gradually reaches the ON set temperature. At time t ₁ , the heat source 4 of the stove unit 5 is re-energized, and the temperature starts to rise again. At this time, as described above, there is a response delay, and the temperature T of the oil temperature 12 increases and the temperature T increases. ,
It took a long time t until the oil temperature started to rise.
In such a case, there has been a problem that the oil temperature fluctuates too much and fry cooking cannot be performed well.

In order to solve the above-mentioned problems, the following configuration has been considered prior to the present invention. That is, in a heating cooker having a configuration in which a cooking vessel is placed on an upper portion of a heat-resistant plate and a stove portion is attached to a lower portion, a temperature sensor conventionally provided near a stove portion is brought into contact with the heat-resistant plate inside the stove portion. The side surface of the temperature sensor is covered with the heat transfer suppressor 14 such that the temperature detected by the temperature sensor is higher than the temperature of the cooking container by a predetermined temperature. In this configuration considered prior to the present invention, a cylindrical heat insulating material was used as the heat transfer suppressor 14. With this configuration, the above problem could be solved. The details of the operation will be described in embodiments of the present invention.

[0007] However, the above-mentioned configuration which was considered prior to the present invention could solve the above-mentioned problem. However, if a gap is formed between the heat-resistant plate and the heat transfer suppressing body, the heat source 4
Since the heat transferred from the heater directly reaches the temperature sensor through this gap, the temperature sensor easily reaches the OFF set temperature, and the cooking container 9 cannot be sufficiently heated. That is, there is a new problem that the above-described phenomenon occurs due to a variation in how the heat transfer suppressor 14 is attached.

SUMMARY OF THE INVENTION It is an object of the present invention to solve the above-mentioned problems and to surely reduce fluctuations in oil temperature so that fry can be cooked well.

[0009]

In order to achieve the above-mentioned object, the present invention has a configuration described later.

That is, in a heating cooker comprising a heat-resistant plate on which a cooking vessel is mounted on an upper portion and a stove portion, the stove portion is provided below the heat-resistant plate to heat the cooking container; a temperature sensor in contact with the bottom of the heat transfer suppressing member to increase the predetermined temperature detected temperature of the temperature sensor than the temperature of the cooking vessel covers a periphery of the temperature sensor, and said refractory plate and the heat transfer suppressing body set between
Only in front to eliminate the gap between the heat transfer suppressing body and said refractory plate
To prevent the effect of heat radiation from the heater to the temperature sensor
Both have a heat radiation suppressor having elasticity .

[0011]

According to the cooking device of the present invention, the heat transmitted to the temperature sensor in contact with the lower portion of the heat-resistant plate during heating, in addition to the heat transmitted from the cooking vessel through the heat-resistant plate, and the heat from the heat source during heating. In order to add to the temperature inside the movement suppressing body, the temperature detected by the temperature sensor is set to be almost the same as that of the cooking container. On the other hand, at the time of cooling, the heat source changes from the on state to the off state, and the heat from the heat source is not applied. Therefore, the temperature detected by the temperature sensor drops so as to be substantially equal to the temperature drop of the cooking container. In particular, when applying heat from a heat source, accuracy is an absolute condition, and the surroundings of the temperature sensor are covered with a heat transfer suppressor as described above, and heat is applied between the heat-resistant plate and the heat transfer suppressor. Since a radiation suppressor is inserted to prevent a gap from being formed between the heat-resistant plate and the heat transfer suppressor, a high temperature of a heat source does not directly apply heat to the temperature sensor. Radiated heat does not affect the temperature sensor. Therefore, the temperature detected by the temperature sensor approaches the temperature of the cooking container.

[0012]

An embodiment of the present invention will be described below with reference to the accompanying drawings. The same members are denoted by the same reference numerals.

In FIG. 1 and FIG. 2, a heat-resistant glass 3 is provided as a heat-resistant plate on the appliance body 1. The stove section 5 is attached to the lower surface of the heat-resistant glass 3. The stove 5 has a dish-like vertical cross section having an open top and side and bottom surfaces. A heat insulating material 6 is provided along the inner surface of the outer wall 5 a of the stove section 5. Further, the stove unit 5 has a heat source 4 for heating the cooking container 9 and a temperature sensor 7 built therein.
The upper sensor part of the temperature sensor 7 is in contact with the heat-resistant glass 3, and the other parts are covered with the heat transfer suppressor 14. The heat transfer suppressor 14 prevents the heat of the heat source 4 from being directly applied to the temperature sensor 7 and has a function of cutting off a part of the heat, and processes an inorganic fiber, powder, foam, metal foam, or the like. Is obtained. The thickness of the heat transfer suppressor 14 cannot be unconditionally determined because it differs depending on the amount of heat permeated by the material used therein, but as described above, the thickness may be determined so as to be as equal as possible to the temperature of the cooking vessel.

A feature of the present invention is that a donut-shaped heat radiation suppressor 15 is inserted between the heat transfer suppressor 14 and the heat-resistant glass 3 as a packing. The head (thermosensitive part) of the temperature sensor 7 is inserted into the donut-shaped ring. When the heat transfer suppressor 14 is to be brought into contact with the heat-resistant glass 3 in the above configuration, the packing of the donut-shaped heat radiation suppressor 15 inserted therebetween is tightened, and the heat transfer suppressor 1 is inserted.
There is no gap between 4 and the heat-resistant glass plate. Thus, it is possible to prevent the radiation heat of the heat source 4 from directly reaching the temperature sensor 7 and abnormally increasing the temperature detected by the temperature sensor. Therefore, in order to achieve the above object, it is preferable that the donut-shaped heat radiation suppressing body 15 has elasticity.

In order to achieve the above object, the shape is not necessarily limited to a donut shape.
For example, the same effect can be obtained by providing ceramic wool or the like on the upper peripheral surface of the heat transfer suppressor 14. Further, the constituent material of the heat radiation suppressor 15 may be the same as that of the heat transfer suppressor 14.

Hereinafter, a more specific example for mounting the temperature sensor 7 will be described. A cylindrical projection 5b is provided on the outer wall 5a of the stove section 5. A hollow cylindrical heat insulating material is used as a heat transfer suppressor. The inner diameter of the hollow cylindrical heat insulator 14 is slightly larger than the outer diameter of the cylindrical protrusion 5b, and the hollow cylindrical heat insulator 14 is inserted into the cylindrical protrusion 5b. Further, the thickness of the hollow cylindrical heat insulating material 14 depends on the temperature sensor 7.
Is determined so that the detected temperature is substantially equal to the oil temperature of the cooking container 9. On the upper surface of the hollow cylindrical heat insulating material 14, an elastic thin donut-shaped heat insulating plate 15 is stacked as a heat radiation suppressing plate. Further, the temperature sensor 7 is inserted inside the hollow cylindrical heat insulating material 14 (inside the cylindrical protrusion 5b). The lower part of the temperature sensor 7 is inserted into the spring 7a. After that, the upper surface of the side surface of the heat insulating material 6, the upper surface of the donut-shaped heat insulating material plate 15, and the point of the temperature sensor 7 are brought into contact with and fixed to the lower portion (back surface) of the heat resistant glass 3. At this time, the donut-shaped heat insulating material plate 15 is compressed to prevent a gap from being formed between the heat-resistant glass 3 and the hollow cylindrical heat insulating material 14.
Further, the head (heat-sensitive portion) of the temperature sensor 7 comes into close contact with the heat-resistant glass plate 3 by the force of the spring 7a. The control circuit 8 receives the temperature detected by the temperature sensor 7 and controls the power to the stove section 5 to adjust the temperature.

Next, the operation of the configuration of the embodiment of the present invention will be described. The temperature sensor 7 detects the temperature of the cooking container 9 in addition to the value detected through the heat-resistant glass 3,
By applying more heat, the oil temperature of the cooking container 9 becomes approximately the same.

Therefore, when the oil temperature in the cooking vessel 9 reaches a predetermined temperature (the heat source 4 is turned off at this time), when a load is applied for frying and cooking is performed,
The oil temperature in the cooking vessel 9 decreases rapidly by applying a load. However, as in the above-described conventional example, the temperature of the heat-resistant glass and the liquid-swelling-type temperature sensor does not decrease rapidly but after a short delay. In contrast to the above-described configuration, the oil temperature in the cooking container 9 is rapidly decreased by inputting a load, whereas the cooking performance is poor because the oil temperature in the cooking container 9 is low. Similarly, since the heat source 4 is turned off, the temperature of the temperature sensor drops more rapidly than when no heat is applied to the temperature sensor. As a result, the temperature sensor 7 reaches the on-set temperature earlier and turns on the heat source earlier. As a result, the problem that the oil temperature fluctuation is too large in fry cooking due to a large response time delay due to the thermal resistance of the heat resistant glass 3 and the tempura cooking cannot be performed well can be solved.

For example, as shown in FIG. 3, when a load such as a tempura is put into the cooking vessel 9 at time to from a state where the temperature sensor 7 reaches a predetermined temperature after the start of heating, the temperature detected by the temperature sensor 7 11 drops to the ON set temperature,
The temperature T until the heat source 4 is re-energized and the oil temperature 12 starts to rise again decreases, and the time t is greatly reduced.

These are based on the premise that heat from the heat source 4 is accurately transmitted to the temperature sensor 7. The heat source 4 has a very high temperature, and a hollow cylindrical heat insulating material 14 is provided so as not to adversely affect the temperature sensor, and a temperature sensor is provided inside the heat insulating material. If they do not abut exactly, the radiation heat from the heat source 4 will leak and adversely affect other components and wiring around them. Therefore, it is necessary to make the overall height up to the upper surface of the hollow cylindrical heat insulating material 14 slightly lower than the overall height up to the upper surface of the side surface of the heat insulating material 6. However, when the temperature is lowered, there is no problem in abutment between the heat-resistant glass 3 and the heat insulating material 6 of the stove portion 5, but a slight gap is generated between the upper surface of the hollow cylindrical heat insulating material 14 and the heat-resistant glass 3, and the hollow cylinder The high temperature radiant heat from the unnecessary heat source is transmitted to the temperature sensor 7 inserted inside the heat insulating material 14, and the accuracy is lost.

From the above, according to the present invention, the doughnut-shaped heat insulating material plate 15 having a high elasticity is stacked on the upper surface of the hollow cylindrical heat insulating material 14 whose overall height is slightly lower than the upper surface of the side surface of the heat insulating material 6. This eliminates a gap with the heat-resistant glass 3 and enables accurate heat transfer to the temperature sensor 7 provided inside the hollow cylindrical heat insulating material 14.

[0022]

According to the present invention, the following effects can be obtained.

(1 ) The temperature sensor detects the temperature of the cooking vessel via a heat-resistant plate.
However, some of the heater heat is intentionally transferred.
Cooking by the configuration added to the temperature sensor via the motion suppressor
Set the temperature detected by the temperature sensor higher than the container temperature by a predetermined temperature.
The disadvantage of this type of indirect detection is the time delay
To solve the problem of poor responsiveness.
Good control is possible. (2) Responsiveness due to time lag which is a disadvantage of indirect detection type
In order to solve the problem of bad, heat of the heater (heat source)
It is a special dedicated special part of the temperature sensor
The configuration is simple without using a heater. (3) A heat radiation suppressor is interposed between the heat-resistant plate and the heat transfer suppressor.
With this configuration, the heat of the heater can be appropriately applied,
The temperature detected by the temperature sensor is set to a predetermined temperature rather than the temperature of the cooking container.
It can be raised with high accuracy.

(2) The delay in the response time of the temperature sensor can be reduced by adding not only the heat from the cooking vessel but also the heat from the heat source of the stove to the heat transmitted to the temperature sensor. Temperature fluctuation in the inside can be surely reduced. This makes it possible to control the temperature of fried foods and the like well.

(3) A heat source is used to apply heat other than the heat from the cooking vessel. Therefore, the configuration is simple because a special dedicated heater is not used.

[Brief description of the drawings]

FIG. 1 is a partially cutaway perspective view of a cooker according to an embodiment of the present invention.

FIG. 2 is a cross-sectional view of a main part of the cooker according to one embodiment of the present invention.

FIG. 3 is a temperature characteristic diagram at the time of cooking fried foods by a cooker in one embodiment of the present invention.

4A is a plan view of a conventional cooking device, FIG. 4B is a cross-sectional view of a main part of a conventional cooking device, and FIG.

FIG. 5 is a diagram showing temperature characteristics when fry items are cooked by a conventional cooker.

[Explanation of symbols]

 Reference Signs List 3 Heat-resistant glass 4 Heat source 5 Stove 7 Temperature sensor 9 Cooking vessel 14 Heat transfer suppressor 15 Heat radiation suppressor

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-4-55628 (JP, A) JP-A-61-29626 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) F24C 7/04 301 F24C 7/04-7/06

Claims (1)

(57) [Claims] 1. A stove and a heat-resistant plate on which a cooking vessel is mounted.
In the heating cooker comprising:
A heater provided at a lower portion of the heat-resistant plate to heat the cooking vessel;
A temperature sensor abutting on a lower portion of the heat-resistant plate;
The temperature is higher than the temperature of the cooking vessel covering the sensor.
A heat transfer suppressor that raises the detection temperature of the sensor by a predetermined temperature;
From to eliminate the gap between the heat transfer suppressing body and said refractory plate provided between the heat transfer suppressing member and the heat plate the heater
Prevent the effect of heat radiation on the temperature sensor and increase the elasticity
Cooker provided with a heat radiation suppressor having the same .