JP3020856B2 - Automatic grilla - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an automatic griller for automatically cooking fish.

[0002]

2. Description of the Related Art Heretofore, there has been known a grill apparatus in which a pan with a door is stored in a grill chamber having an exhaust outlet from a front opening, and a heating source for heating the pan is disposed in the grill chamber (FIG. 17). reference).

[0003] When grilling fish with this grilling device, the user looks at the fish placed on the grill of the saucer and determines the heating power and heating time of the heating source by intuition. For this reason, it was sometimes necessary to take out the saucer from the grill storage and check the burning condition.

[0004]

Therefore, the present inventors have
Prototype of automatic grilla and application (Japanese Patent Application No. 5-97826)
did. This automatic griller attaches a temperature detection sensor that detects the surface temperature of the back of the fish to the part of the net where the fish is placed, ignites the upper fire installed above the inside of the refrigerator, and determines the type of fish from the change in surface temperature It is a configuration to do.

However, the inventors have found that the above automatic grilla has the following problems. The change in surface temperature for each type of fish is poor, and the type of fish is often misidentified. Until the type of fish is determined, only the upper fire is driven, so the baking time is long. The fish must be turned inside out during cooking, which is troublesome.

[0006] It is an object of the present invention to provide an automatic griller which can automatically set an appropriate heating time according to the type of fish or the like and thereby can bake the fish deliciously.

[0007]

In order to solve the above-mentioned problems,
The present invention employs the following configuration. (1) (a) a grill for placing fish, (b) a heating source for heating the fish from above and below the fish, and (c) a temperature for detecting the temperature of the lower surface of the fish as a fish temperature. A sensor, (d) if the temperature of the fish during heating is low, determine that the fish is a cut fish; if the temperature is medium, leave it to the second determination means described below; First determining means for determining that the fish is an open fish, and when the fish temperature is intermediate, further measuring a temperature gradient of the fish temperature, and when the temperature gradient is large, the fish is a small round fish. It is determined that the fish is a medium-sized whole fish in the case of medium, and if the temperature gradient is small, it is determined that the fish is a large to extra-large fish. A heating controller having two determining means, and determining a heating time of the heating source based on the type of fish determined by these determining means. Prepare.

(2) (e) a grill for placing fish, (f) a heating source for heating the fish from above and below the fish, and (g) a temperature of the lower surface of the fish as a fish temperature. A temperature sensor to detect, (h) primary determining means for measuring an initial temperature gradient of the fish temperature in the early stage of heating, and when the fish temperature in the middle stage of heating is low, determining that the fish is a fillet fish, In the case of the position, leave it to the tertiary determination means described later, if it is high, the secondary determination means to determine that the fish is an open fish, and if the fish temperature in the middle stage of heating is medium, in the latter stage of heating The temperature gradient of the fish temperature is measured, and if this late temperature gradient is large, it is determined that the fish is a small whole fish, and if it is medium, it is determined that the fish is a medium whole fish. When the late temperature gradient is small and the initial temperature gradient is large, the fish is a large round fish. Tertiary discriminating means for judging that the fish is an oversized fish if both the late temperature gradient and the initial temperature gradient are small, and based on the type of fish determined by these discriminating means, A heating controller for determining a heating time of the heating source.

(3) (i) a grill for placing fish, (j) a heating source for heating the fish from above and below the fish, and (k) a temperature of the surface of the lower surface of the fish as a fish temperature. A temperature sensor to be detected, and (l) when the fish temperature is less than a first predetermined temperature when a first set time has elapsed from the start of heating, it is determined that a cold start has occurred. Is a preheating determination means for determining a hot start, and (m)
A cold primary determining means that is activated when the preheating determining means determines that it is a cold start, and measures a first temperature gradient of the fish temperature when a second set time to a third set time have elapsed from the start of heating; If the fish temperature is less than the second predetermined temperature after the lapse of the fourth set time, it is determined that the fish is a fillet fish. If the fish temperature is equal to or more than the second predetermined temperature and less than the third predetermined temperature, a cold tertiary described later is used. Cold secondary determining means for determining that the fish is an open fish when the temperature is equal to or higher than a third predetermined temperature; and determining that the fish temperature is equal to or higher than a second predetermined temperature when a fourth set time has elapsed since the start of heating. When the temperature is lower than the third predetermined temperature, the temperature gradient of the fish temperature at the time when the fifth set time to the sixth set time has elapsed since the start of heating is measured. With fish It is determined that the fish is a medium-sized whole fish in the case of medium, and it is determined that the fish is a large-sized whole fish when the late temperature gradient is small and the early temperature gradient is large. When both the late temperature gradient and the early temperature gradient are small, cold tertiary discriminating means for judging that the fish is an oversized whole fish, and (n) operating when the preheating discriminating means judges that it is a hot start When the temperature of the fish at the elapse of the seventh set time from the start of heating is lower than the fourth predetermined temperature, it is determined that the fish is a fillet fish, and when the temperature is higher than the fourth predetermined temperature and lower than the fifth predetermined temperature, Hot secondary determination means, which will be described later, determines that the fish is an open fish when the temperature is equal to or higher than a fifth predetermined temperature. If the temperature is equal to or higher than the predetermined temperature and lower than the fifth predetermined temperature, The temperature gradient of the fish temperature from the start to the eighth set time to the ninth set time is measured, and when this temperature gradient is large, it is determined that the fish is a small whole fish, It is determined that the fish is a medium round fish, and when the temperature gradient is small, the fish has a hot tertiary discriminating unit that judges that the fish is a large to an oversized fish. A heating controller for determining a heating time of the heating source based on the determined type of fish. The structure of the "temperature sensor for detecting the temperature of the lower surface of the fish as the fish temperature" in (c), (g), and (k) of (1) to (3) is not limited to the grill-attached type. The tray may be fixed (see FIG. 6), rotary (see FIG. 5), or infrared (see FIG. 7).

(4) The heating time is the completion determination time determined based on the determined type of fish, having the configuration of the above (1) or (2). Or, if the fish temperature that is higher than the maximum value of the fish temperature detected during the period from the start of heating to the determination start time is detected within the completion determination time, the heating controller automatically determines. End the operation.

(5) The configuration according to (3) above, wherein the heating time is a completion determination time determined based on the determined type of fish, and the completion determination time elapses, or
When the fish temperature that is higher than the maximum value of the fish temperature detected during the period from the start of heating to the determination start time is detected within the completion determination time, the heating controller ends the automatic determination operation. I do.

(6) When the cold primary, secondary, and tertiary discriminating means has the configuration of (5) above and determines that the fish is a fillet fish, an open fish, or a small round fish, the completion determination time Is the first range time, and when it is determined that the fish is a medium-sized whole fish, the determination start time is equal to the first range time and the determination end time is longer than the first range time. If it is determined that the fish is a whole fish, the start time of the determination is equal to the first and second range times and the end time of the determination is longer than the second range time. In this case, the determination start time is longer than the first, second, and third range times and the determination end time is set as the fourth range time longer than the third range time, and the hot secondary and tertiary determination means are small small bodies. If the fish is determined to be a fish, both the determination start time and the determination end time A fifth range time shorter than the first range time is set, and when it is determined that the fish is a fillet fish, an open fish, or a medium-sized whole fish, the determination start time is equal to the fifth range time and the determination end time is equal to the fifth range time. The sixth range time is longer than the fifth range time, and when it is determined that the fish is a large to extra large fish, the determination start time is equal to the fifth and sixth range times and the determination end time is longer than the sixth range time. A long seventh range time is set.

(7) The temperature sensor has any one of the above constitutions (1) to (6), wherein the temperature sensor is disposed so as to be in contact with the lower surface of the fish, and the temperature of the surface of the lower surface of the fish is determined by the temperature of the fish. Detected as

(8) The temperature sensor has any one of the above constitutions (1) to (6), wherein the temperature sensor is arranged in a non-contact state with the lower surface of the fish, and indirectly controls the temperature of the surface of the lower surface of the fish. To be detected.

[0015]

[Action]

According to the first aspect, the first determination means of the heating controller determines that the fish is a fillet fish when the temperature of the fish is low during heating, and will be described later when the temperature is medium, by the following phenomenon. If it is higher, it is determined that the fish is an open fish. In the case of fillet fish, the temperature of the fish during heating is low because the skin has been removed. In the case of an open fish, since the body is thin, the fish temperature during heating increases. In the case of whole fish, the fish temperature during heating is moderate.

The second determining means of the heating controller further measures the temperature gradient of the fish temperature when the temperature of the fish during heating is medium. As shown below, since the temperature gradient is different, the type of the whole fish can be determined.

In the case of a small round fish (such as saury with fat), the temperature gradient is large. For medium round fish (several saury, large saury, small horse mackerel, etc.), the temperature gradient is moderate. In the case of a large round fish (such as horse mackerel) or an extra-large fish (such as several horse mackerel or horse mackerel), the temperature gradient is small. The heating controller determines the heating time based on the type of fish determined by these determination means.

(Second Aspect) The primary discriminating means of the heating controller detects an initial temperature gradient of the fish temperature at the beginning of heating. In the case of a large and humid fish (long burning time), the initial temperature gradient is small. The detection result of the initial temperature gradient is used by the tertiary determination means.

The secondary discriminating means of the heating controller determines, according to the following phenomenon, that the fish is a fillet fish when the fish temperature is low in the middle stage of heating, and the tertiary discriminating means described later when the temperature is medium. If it is higher, it is determined that the fish is open and is a fish. In the case of fillet fish, the temperature of the fish during the middle stage of heating is low because the skin has been removed. In the case of the open fish, the fish temperature is high in the middle stage of heating because the body is thin. In the case of whole fish, the fish temperature during the middle stage of heating is moderate.

The tertiary discriminating means of the heating controller measures the temperature gradient of the fish temperature in the latter stage of heating when the fish temperature in the middle stage of heating is medium. Since the late temperature gradient is different as shown below, the type of whole fish can be determined.

In the case of small round fish (such as saury with fat), the late temperature gradient is large. In the case of medium round fish (several saury, large saury, small horse mackerel, etc.), the late temperature gradient is moderate. In the case of large round fish (such as horse mackerel), the initial temperature gradient is large and the late temperature gradient is small. In the case of an oversized whole fish (several horse mackerel, horse mackerel, etc.), both the initial temperature gradient and the late temperature gradient are small. The heating controller determines the heating time based on the type of fish determined by these determination means.

(Claim 3) If the fish temperature is less than the first predetermined temperature when the first set time has elapsed since the start of heating, the preheating determination means determines that the fish start is a cold start and is equal to or higher than the first predetermined temperature. If so, it is determined that it is a hot start.

The cold primary discriminating means is activated when the preheating discriminating means determines that it is a cold start, and detects the first temperature gradient of the fish temperature when the second to third set times have elapsed since the start of heating. The cold secondary discriminating means operates when the preheating discriminating means discriminates that the start is cold, and when the fish temperature is less than the second predetermined temperature when the fourth set time has elapsed since the start of heating, the fish is a cut fish. It is determined that there is, and if it is higher than the second predetermined temperature and lower than the third predetermined temperature, it is left to a cold tertiary determining means described later, and if it is higher than the third predetermined temperature, it is determined that the fish is open.

The cold tertiary discriminating means is activated when the preheating discriminating means determines that a cold start has occurred, and when the fish temperature is higher than the second predetermined temperature and lower than the third predetermined temperature when the fourth set time has elapsed since the start of heating. In this case, the temperature gradient of the fish temperature at the time when the fifth to sixth setting times have elapsed from the start of heating is detected, and when this late temperature gradient is large, it is determined that the fish is a small round fish, In the case of, it is determined that the fish is a medium-sized fish, and if the late temperature gradient is small and the early temperature gradient is large, the fish is determined to be a large fish,
When both the late temperature gradient and the early temperature gradient are small, it is determined that the fish is an oversized whole fish.

The hot secondary discriminating means is activated when the preheating discriminating means discriminates that the start is hot, and when the fish temperature is less than the fourth predetermined temperature after a lapse of a seventh set time from the start of heating, the fish is determined. It is determined that the fish is a fillet fish. If the temperature is equal to or higher than the fourth predetermined temperature and lower than the fifth predetermined temperature, it is left to a hot tertiary determination means described later.

The hot tertiary discriminating means is activated when the preheating discriminating means determines that it is a hot start, and when the fish temperature is higher than the fourth predetermined temperature and lower than the fifth predetermined temperature when the seventh set time has elapsed from the start of heating. If the heating starts
The temperature gradient of the fish temperature from the set time to the ninth set time is detected. If the temperature gradient is large, it is determined that the fish is a small whole fish. And if the temperature gradient is small, it is determined that the fish are large to oversized fish.

The heating controller determines the heating time of the heating source based on the type of fish determined by these determining means.

(Embodiments 4 and 5) Whether the completion determination time determined based on the type of fish determined has elapsed,
Alternatively, a fish temperature that is higher than the maximum value of the fish temperature detected from the start of heating to the determination start time by a predetermined temperature is detected within the completion determination time (the temperature of the fish rises as the burning approaches). In this case, the heating controller ends the automatic determination operation.

(Claim 6) When the cold primary, secondary, or tertiary discriminating means determines that the fish is a cut fish, an open fish, or a small round fish, the completion discrimination time is set to the first range time, and When it is determined that the fish is a whole fish, the start time of the determination is equal to the first range time and the end time of the determination is a second range time longer than the first range time, and when it is determined that the fish is a large fish, A third range time, in which the determination start time is equal to the first and second range times and the determination end time is longer than the second range time,
If it is determined that the fish is an oversized whole fish, the determination start time is longer than the first, second, and third range times, and the determination end time is longer than the third range time.

If the hot secondary or tertiary discriminating means determines that the fish is a small round fish, the discrimination start time and the discrimination end time are both set to a fifth range time shorter than the first range time, and the cut fish and open fish are opened. When it is determined that the fish is a fish or a medium-sized whole fish, the start time of the determination is equal to the fifth range time and the end time of the determination is set to the sixth range time longer than the fifth range time. When it is determined that there is, the determination start time is equal to the fifth and sixth range times and the determination end time is set to the seventh range time longer than the sixth range time.

The temperature sensor is disposed so as to be in contact with the lower surface of the fish, and detects the temperature of the lower surface of the fish as the fish temperature.

The temperature sensor is disposed in non-contact with the lower surface of the fish, and indirectly detects the temperature of the surface of the lower surface of the fish.

[0033]

【The invention's effect】

(About claim 1) The heating controller determines the shape of the fish (cut fish, open fish, whole fish) by the first determining means for detecting the fish temperature during heating, and determines the fish as a whole fish ( In the case where the fish temperature is medium, the temperature gradient of the fish temperature is further measured to determine the size of the whole fish. The heating controller determines the heating time of the heating source based on the type of fish determined by these determination means.

For this reason, the automatic griller automatically sets an appropriate heating time according to the condition (fish type, fish shape, size, number, etc.) of the fish to be cooked, and can bake the fish deliciously. At this time, since the heating source heats the fish from above and below the fish, there is no need to turn the fish over, and both sides can be baked simultaneously.

The heating controller determines whether or not the fish has a large shape and a lot of water by primary determining means for measuring an initial temperature gradient of the fish temperature at the initial stage of heating, and determines whether the fish is in the middle stage of heating. Tertiary discriminating means (the initial temperature of the primary discriminating means) which discriminates the shape of the fish (cut fish, round fish, open fish) by the secondary discriminating means for detecting the fish temperature and measures the late temperature gradient of the fish temperature in the latter stage of heating The size and the like of the whole fish are determined by the gradient. The heating controller determines the heating time of the heating source based on the type of fish determined by these determination means.

For this reason, the automatic griller automatically sets an appropriate heating time according to the condition of the fish to be cooked (the type of fish, the degree of water content, the shape, the size, the number of the fish, etc.), and makes it possible to bake the fish deliciously. it can. At this time, since the heating source heats the fish from above and below the fish, there is no need to turn the fish over, and both sides can be baked simultaneously.

(Claim 3) If the fish temperature at the time when the first set time has elapsed since the start of the heating is lower than the first predetermined temperature, the heating controller determines that the fish start is a cold start, and the temperature is equal to or higher than the first predetermined temperature. In the case of, a preheating determining means for determining a hot start is provided.

Then, the second set time to the third set time from the start of heating.
The cold primary determination means that measures the initial temperature gradient of the fish temperature at the elapse of the set time determines whether the fish is large and moist, and detects the fish temperature at the elapse of the fourth set time from the start of heating. The shape of the fish (cut fish, whole fish, open fish)
The size of the whole fish is determined by the cold tertiary determining means (also using the initial temperature gradient of the cold primary determining means) for measuring the late temperature gradient of the fish temperature at the lapse of the fifth to sixth setting times from the start of heating. . Then, in the case of a cold start, the heating controller determines the heating time of the heating source based on the type of fish determined by these determining means.

The shape of the fish (cut fish, round fish, open fish) is determined by the hot secondary determining means for detecting the fish temperature at the lapse of the seventh set time from the start of the heating, and the eighth setting from the start of the heating. The size and the like of the whole fish are discriminated by the hot tertiary discriminating means for measuring the temperature gradient of the fish temperature from the time to the ninth set time. And for a hot start,
The heating controller determines the heating time of the heating source based on the type of fish determined by these determining means.

Therefore, regardless of whether the cooking is started in a cold state (cold state) or a hot state (a state in which the inside of the grill is heated by preheating or continuous baking), the state of the fish to be cooked (fish Type, moisture content, fish shape, size,
The appropriate heating time is automatically set according to the number and the like, and the fish can be baked deliciously. At this time, since the heating source heats the fish from above and below the fish, there is no need to turn the fish over, and both sides can be baked simultaneously.

(Claims 4 and 5) Whether the completion determination time determined based on the determined type of fish has elapsed,
Or, when a fish temperature higher than the maximum value of the fish temperature detected from the start of heating to the start of the determination within the completion determination time by a predetermined temperature is detected (the fish temperature rises as the grilling time approaches). The heating controller is configured to end the automatic discrimination operation. For this reason, it is possible to accurately determine the time when the fish is baked, and it is possible to bake the fish deliciously. Further, even if a fish temperature higher than the predetermined temperature is not detected for some reason, the automatic determination operation ends after the completion determination time has elapsed, so that overburning can be prevented.

According to a sixth aspect of the present invention, the completion determining time for performing the completion determining operation is determined in detail in accordance with the type of fish determined by each determining means, and the determined completion determining time elapses or the completion determining is performed. If a fish temperature that is higher than the maximum value of the detected fish temperature by a predetermined time during the time from the start of heating to the determination start time is detected within the time period (the fish temperature rises as the baking time approaches), heating is performed. The controller is configured to end the automatic determination operation.

Therefore, the time when the fish is baked can be accurately determined, and the fish can be baked deliciously. Even if a fish temperature higher than the predetermined temperature is not detected for some reason, the automatic determination operation ends when the completion determination time determined in detail elapses, so that it is possible to bake the fish within a delicious range.

(Claim 7) Since the temperature sensor is arranged so as to be in contact with the lower surface of the fish and detects the temperature of the surface of the lower surface of the fish as the fish temperature, the fish is detected using an inexpensive temperature detecting element such as a thermistor. Temperature can be detected accurately.

The temperature sensor (infrared sensor or the like) is arranged in a non-contact state with the lower surface of the fish and indirectly detects the temperature of the surface of the lower surface of the fish. Is easy and cleaning is not troublesome. Also, since there is no contact mark of the temperature sensor,
Baking is more beautiful than that of the contact type (claim 7).

[0046]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention (claims 2 to 8)
Will be described with reference to FIGS. As shown in FIG. 1, the automatic griller G is assembled as a part of the gas table A together with the gas stoves 1 and 2.

The gas stove 1 has an H burner, and the H burner is supplied with gas by a gas supply pipe (not shown) provided with a safety valve and a gas amount control valve, and burns. Reference numeral 11 denotes a temperature sensor for pressing the bottom of the cooking vessel.

The lever 12 changes the valve opening of the gas amount control valve, and the amount of gas supplied to the H burner increases or decreases by sliding. 13 is an operation knob,
The safety valve opens in conjunction with the pressing operation, and a high voltage for ignition is applied to an ignition electrode (not shown).

The gas stove 2 has an M burner, and the M burner is supplied with gas by a gas supply pipe provided with a safety valve and a gas amount control valve (not shown), and burns. The lever 21 changes the valve opening of the gas amount control valve, and the amount of gas supplied to the M burner increases or decreases by sliding. Reference numeral 22 denotes an operation knob, which opens the safety valve in conjunction with the pressing operation, and applies a high voltage for ignition to the ignition electrode.

The automatic griller G includes a grill storage 3 having a front opening 31, an upper fire burner 4 and a lower fire burner 5 for heating the inside of the grill storage 3, and a tray 6 which can be stored in and removed from the grill storage 3. A door 61 which is connected to the tray 6 and closes the front opening 31 of the grill storage 3 when the tray 6 is stored; a grill 62 mounted on the tray 6; a temperature sensor 7 attached to the grill 62; 4, a combustion controller 8 for controlling the combustion of the lower fire burner 5 and the like (see FIGS. 3 and 4).

The upper fire burner 4 has a safety valve 40
Gas is supplied from the (mechanical) and gas supply pipes provided with the upper fire orifice 41 to burn (see FIG. 2). The valve opening degree of the upper fire orifice 41 changes according to the position (strong, weak, off) of the lever 411 provided at the upper part on the front, and the amount of gas supplied to the upper fire burner 4 switches.

The lower burner 5 has a safety valve 40
Gas is supplied from a gas supply pipe provided with a (mechanical), lower fire orifice 51, and a solenoid valve 52 with a switching orifice, and burns (see FIG. 2). The lower fire orifice 51 is located at the position of the lever 511 provided at the upper part of the front (strong, weak, off).
As a result, the valve opening changes, and the amount of gas supplied to the lower fire burner 5 switches.

Reference numeral 42 denotes an operation knob. The safety valve 40 opens in conjunction with the pressing operation, and ignites an ignition electrode for igniting the pilot burner 43 for upper fire and the pilot burner 53 for lower fire. High voltage is applied.
The pilot burner may be one for both upper fire and lower fire.

The temperature sensor 7 is a thermistor (not shown)
Is enclosed in a metal tube, and 3
It is disposed between the horizontal bones 621 and 621 (approximately at the center) of the grate 62 via a heat shield box 71 so as to protrude by mm. The heat shield box 71 is provided so that the heat of the lower fire burner 5 does not directly hit the temperature sensor 7. The output of the temperature sensor 7 is input to the combustion controller 8 via the heat-resistant coated wire 72 → jack 73 → plug (see FIGS. 3 and 4).

The temperature sensor 7 is of a rotary type shown in FIG.
The tray fixed type shown in FIG. 6 and the infrared type shown in FIG. 7 may be used. [Rotary type] An arm 721 (with a heat-resistant coated wire 72 inside) whose fulcrum 722 is supported by the tray 6 is formed of a spring material.
When the grill 62 is removed, it springs upright due to its spring properties.
In use, the grill 62 is mounted on the receiving tray 6 while holding the arm 721 with the grill 62 (see FIG. 5).

As shown in FIG. 6, the temperature sensor 7 is fixed on the pan 6, and when used, the grill 62 is attached to the pan 6.

[Infrared ray type] The temperature sensor 7 is an infrared ray sensor for detecting the surface temperature of the lower face of the fish f as the fish temperature by infrared rays radiated from the lower face of the fish f, and as shown in FIG. Are located.

The display 91 is a seven-segment LED (two horizontally arranged), and displays the following cooking information by light emission. [Ignition Detection] In the auto mode (automatic determination mode) and the manual mode (timer cut mode), when ignition is detected, "⊂⊃" is displayed (see FIG. 9). [Display during automatic discrimination] In the auto mode, the lighting segment (one) sequentially moves, and "⊂⊃" rotates (see FIG. 9).

[Grill timer] At the time of shifting to the manual mode or the manual mode, the colon "." Is blinked in a one-second cycle (0.5 second on-0.5 second off).
Decrease the number meaning minute. 8. → 7. → 6. → 5. → 3. …… 30 seconds before the end of the grill timer, turn off the colon and change the display from “1.” to “30” as shown below, and decrease the numerical display every one second as shown below. To go. 2. → 1. → 30 → 29 → 28 → 27 → 26 …… → 1 →
0

In the auto mode, when the automatic discrimination is completed, "30" is turned on, and the number is reduced every one second. 30 → 29 → 28 → 27 → 26 ... → 1 → 0

Timer setting switch (+) (-) 92, 93
Is a push button switch for increasing / decreasing the time of the grill timer. When pressed when automatic discrimination is completed (during the auto mode), the grill timer for the remaining 30 seconds can be increased / decreased in a range of 15 minutes to 1 minute. Also, when pressed during auto mode,
The mode is changed to the timer cut mode, and the grill timer of the initial setting of 8 minutes can be increased or decreased in a range of 15 minutes to 1 minute.

The combustion controller 8 includes a microcomputer,
It has an LED drive circuit, a buzzer drive circuit (both not shown), etc., temperature sensors 7 and 11, a timer setting switch (+)
(-) The safety valve 40, the solenoid valve 52 with the switching orifice, the buzzer, and the display 91 are controlled based on the signals from 92, 93 and the like.

Next, the operation of the microcomputer of the combustion controller 8 (part relating to automatic discrimination) will be described. First, a rough control flow will be described based on the flowchart shown in FIG. So that the fish f is located on the temperature sensor 7,
The fish f is placed on the grill 62 and the saucer 6 is stored in the grill storage 3.

When the fish f is a cut fish, the levers 411, 5
11 is set to the "weak" position (see FIG. 16), and in the case of other than the fillet fish, the levers 411 and 511 are set to the "strong" position (see FIG. 1), and the operation knob 42 is pressed (step S1). .

As a result, the safety valve 40 is opened, and the microcomputer instructs the ignition electrode to apply a high voltage for ignition to the ignition burner 4.
3 and the pilot burner 53 for lower fire are ignited, thereby igniting the upper fire burner 4 and the lower fire burner 5, and the microcomputer starts control in an auto mode described later (step S2).

When the ignition of the upper burner 4 and the lower burner 5 is confirmed, the microcomputer displays "マ イ ク ロ" on the display 91, and then sequentially moves the lighting segment (one). And rotate “⊂⊃” (see FIG. 9).

When any of the timer setting switches (+) (-) 92, 93 is pressed during the auto mode (YES in step S3), the microcomputer detects this and switches to the control in the timer cut mode (step S3). S
8).

During the auto mode, some of the timer setting switches (+) (-) 92 and 93 are not pressed (N in step S3).
O) When the automatic determination is completed (YE in step S4)
S), the microcomputer switches to control in the timer cut mode (step S5). At this time, the remaining 30
The display unit 91 displays “30” meaning “seconds”, and instructs the buzzer to sound “3 times”. The grill timer for the remaining 30 seconds can be increased or decreased in the range of 15 minutes to 1 minute by using the timer setting switches (+) (-) 92 and 93.

When the grill timer has timed out (YES in step S6), the microcomputer makes the buzzer sound "p" to give a notification, and instructs the safety valve 40 to close, and the upper fire burner 4, The lower fire burner 5 extinguishes (step S7).

In the timer cut mode in step S8, when the timer setting switches (+) (-) 92 and 93 are pressed (see FIG. 15), the microcomputer detects this and sets the grille to an initial value of 8 minutes. The timer is increased or decreased in the range of 15 minutes to 1 minute, and the grill timer is displayed on the display 91.

At this time, when the remaining time of the grill timer reaches 30 seconds (YES in step S9), the buzzer is instructed to sound "beep" three times. When the grill timer has timed out (YES in step S10), the microcomputer makes the buzzer sound "p" to give a notification and instructs the safety valve 40 to close, and the upper fire burner 4 and the lower fire burner. 5 extinguishes (step S11).

Next, the details of the auto mode (automatic determination) will be described with reference to the flowcharts of FIGS. 10 to 13 and the graph of FIG. The microcomputer determines that the fish temperature is lower than 70 ° C. (lower than the first predetermined temperature) after 30 seconds have elapsed since the ignition detection of the upper fire burner 4 and the lower fire burner 5 (YES in step S201; the first set time has elapsed since the start of heating). Is determined in step S202, and if it is lower than 70 ° C. (YES), the process proceeds to step S203,
In the above case (NO), the process proceeds to step S221.

In step S203, the microcomputer determines that the start is a cold start, and in step S2
Go to 04. In step S221, the microcomputer determines that it is a hot start, and determines in step S22.
Proceed to 2.

The microcomputer proceeds to step S20.
In steps 4 to S206, the first temperature gradient of the fish temperature is measured from the time when 120 seconds elapse to the time when 170 seconds elapse (from the second set time to the third set time) from the detection of the ignition of the upper fire burner 4 and the lower fire burner 5. When the temperature gradient is small, the fuel time delay flag is set to 1 and step S207 is performed.
If it is larger, the process directly proceeds to step S206.

The temperature of the fish is sampled every 10 seconds after the elapse of 120 seconds, and the temperature rise value for 10 seconds is 3 deg.
If the number is less than 0 or 2, the temperature gradient is determined to be large, and if the number is 3 to 5, it is determined to be small (see FIG. 14).

The microcomputer proceeds to step S20
7, S208, S209, S211, S212, S21
In steps S215 and S218, the type of fish is determined based on the fish temperature at the time when 180 seconds have passed since the detection of the ignition of the upper fire burner 4 and the lower fire burner 5 (when the fourth set time has elapsed).

If the fish temperature is lower than 90 ° C. (lower than the second predetermined temperature), it is determined that the fish is a fillet fish (step S2).
09) and set the completion determination range from 350 seconds to 42 seconds after ignition detection.
0 seconds (first range time) (step S210)
The process proceeds to the completion determination of FIG.

If the fish temperature is 165 ° C. or higher (third predetermined temperature or higher), it is determined that the fish is an open fish (step S).
212), the completion determination range is from 350 seconds to 42 seconds after ignition detection.
0 seconds (first range time) (step S213),
The process proceeds to the completion determination of FIG.

When the fish temperature is 90 ° C. or higher (second predetermined temperature or higher) and 165 ° C. (lower third predetermined temperature),
The determination of the type of fish is made by the cold tertiary determination (FIG. 11).
See).

The microcomputer proceeds to step S21.
4. In S215 and S218, the temperature of the fish temperature during the period from 210 seconds to 350 seconds after the ignition detection of the upper fire burner 4 and the lower fire burner 5 (from the fifth set time to the sixth set time) Measure the slope.

The fish temperature is sampled every 10 seconds after the elapse of 210 seconds, and the temperature rise value for 10 seconds is (5/3)
If the number of degs is less than deg, if 0 to 4, the late temperature gradient is determined to be large, if 5 to 9, it is determined to be medium, and if it is 10 to 14, it is small. Is determined.

If the latter temperature gradient is large, it is determined that the fish f is a small round fish, and the completion determination range is set to 350 seconds to 420 seconds (first range time) from the ignition detection (step S216). Then, the process proceeds to the completion determination in FIG.

If this late temperature gradient is medium, it is determined that the fish f is a medium-sized whole fish, and the completion determination range is set to 350 seconds to 510 seconds (second range time) from the detection of ignition (step). S217), and proceeds to the completion determination in FIG.

If the late temperature gradient is small and the fuel time delay flag is not 1 (YES in step S218), it is determined that the fish f is a large fish, and the completion determination range is from 350 seconds to 570 from the ignition detection. Seconds (third range time) are set (step S219), and the flow proceeds to the completion determination in FIG.

If this late temperature gradient is small and the fuel time delay flag is 1 (NO in step S218), it is determined that fish f is an oversized whole fish, and the completion determination range is 410 seconds to 630 from the ignition detection. Seconds (fourth range time) are set (step S220), and the process proceeds to the completion determination in FIG.

The microcomputer proceeds to step S22.
2, in S223, S224, S226, and S227, it is determined from the ignition detection of the upper fire burner 4 and the lower fire burner 5 that 120
The type of the fish f is determined based on the fish temperature when the second has elapsed (the seventh set time has elapsed).

If the fish temperature is lower than 90 ° C. (lower than the fourth predetermined temperature), it is determined that the fish f is a fillet fish (step S).
224), the completion determination range is from 290 seconds to 36 from the ignition detection.
0 seconds (sixth range time) (step S225)
The process proceeds to the completion determination of FIG.

When the fish temperature is 165 ° C. or higher (fifth predetermined temperature or higher), it is determined that the fish f is an open fish (step S227), and the completion determination range is from 290 seconds to 3 seconds after ignition detection.
Set to 60 seconds (sixth range time) (step S22)
8), proceed to the completion determination of FIG.

When the fish temperature is 90 ° C. or more (fourth predetermined temperature or more) and less than 165 ° C. (less than the fifth predetermined temperature),
The determination of the type of fish is entrusted to the hot tertiary determination (see FIG. 12) described later.

The microcomputer proceeds to step S22.
9. In S230, the temperature gradient of the fish temperature from 150 seconds to 290 seconds after the ignition detection of the upper fire burner 4 and the lower fire burner 5 (from the eighth set time to the ninth set time) is detected. .

The fish temperature is sampled every 10 seconds after the lapse of 150 seconds, and the temperature rise value for 10 seconds is (5/3)
If the number is less than deg, the temperature gradient is determined to be large when the number is 0 to 4; the temperature gradient is determined to be medium when the number is 5 to 9; Is determined.

If the temperature gradient is large, it is determined that the fish f is a small fish, and the completion determination range is determined by the range from the ignition detection to 29%.
0 to 330 seconds (fifth range time) (step S
231), and proceeds to the completion determination of FIG.

When the temperature gradient is medium, it is determined that the fish f is a medium-sized whole fish, and the completion determination range is set at 29 from the ignition detection.
0 seconds to 360 seconds (sixth range time) (step S
232), and proceeds to the completion determination of FIG.

When the temperature gradient is small, it is determined that the fish f is a large to an oversized fish, and the completion determination range is set to 290 seconds to 480 seconds (seventh range time) from the ignition detection (step S233). ), And proceeds to the completion determination of FIG.

In step S234, the microcomputer determines whether or not the range is beyond the completion determination range.
If it is not over (NO), the process proceeds to step S225, and if it is over (YES), the automatic determination is completed and the mode shifts to the timer cut mode (step S225 in FIG. 8).
5) Do it.

In step S235, the microcomputer determines that the fish temperature is (the maximum value of the fish temperature up to the completion determination + 8d).
eg) It is determined whether or not it is equal to or greater than. If YES, the automatic determination is completed and the mode is shifted to the timer cut mode (step S5 in FIG. 8), and if NO, the process returns to step S224.

Next, advantages of this embodiment will be described. [A] The automatic griller G uses the upper fire burner 4 and the lower fire burner 5 to detect the temperature of the fish under the fish by the temperature sensor 7 disposed on the grill 62, and based on the rise in the temperature of the fish, The type of the fish f placed on the grill 62 is accurately determined. Then, the completion determination time set for each type of fish f has elapsed, or a fish temperature higher by 8 ° C. than the maximum value of the fish temperature detected during the period from ignition detection to the determination start time is detected. Then, the automatic discrimination operation (completion discrimination operation) ends, and the mode shifts to the timer cut mode for the remaining 30 seconds.

For this reason, fillet fish (for example, salmon fillet), open fish (for example, horse mackerel), small round fish (for example, saury), medium-sized fish (for example, saury, small mackerel),
A large whole fish (for example, horse mackerel) or an oversized fish (for example, three horse mackerel) can be grilled deliciously.

Even if the fish temperature 8 ° C. higher than the maximum value is not detected for some reason (for example, when the size of the fish is larger than the standard size), the timer is cut after the completion determination time elapses. It shifts to the mode, so you can bake it into a range that you can eat deliciously.

[A] Automatic griller G is 30 seconds after the ignition is detected.
The pre-heat discrimination to determine whether the fish temperature after 2 seconds is 70 ° C. or higher or lower than 70 ° C.
A dedicated hot secondary discrimination or hot tertiary discrimination is adopted in which the baking time is shortened by 1 to 2 minutes from the time of cold start. For this reason, even if the continuous baking or the preheating operation is performed, the fish f can be baked deliciously without being overbaked.

[C] The automatic griller G is configured to bake the fish f with both burners (upper fire burner 4 and lower fire burner 5), so that it is not necessary to turn the fish upside down during cooking. Also, the front and back sides can be evenly baked.

The present invention includes the following embodiments in addition to the above embodiment. a. In the flowchart of FIG. 10, the cold primary determination is not performed, and the process proceeds directly from step S203 to step S2.
07. In this configuration,
In the case of "small" in step S215 of FIG. 11, the completion determination range is set to 350 seconds to 630 seconds (steps S218 and S630).
219 and S220 are omitted), and the process proceeds to completion determination (corresponding to claims 1, 4, 7, and 8).

B. The heating source may be an electric heater or the like other than the gas burner. c. In the above embodiment, the fourth predetermined temperature (90 ° C.) and the fifth predetermined temperature (165 ° C.) are respectively set to the second predetermined temperature (90 ° C.).
℃), the same as the third predetermined temperature (165 ℃)
They need not be the same.

D. The following setting times may be appropriately determined according to the heating capacity of the heating source and the like. The first set time (30 seconds after ignition), the second and third set times (120 seconds after ignition, 1
70 seconds), a fourth set time (180 seconds after ignition), and a fifth and sixth set times (210 seconds and 350 seconds after ignition). 7th set time (120 seconds after ignition), 8th and 9th set times (1 second after ignition)
50 seconds, 290 seconds).

E. The following predetermined temperatures may be appropriately determined according to the structure of the temperature sensor and the like. The first predetermined temperature (70
° C), the second and third predetermined temperatures (90 ° C and 165 ° C), and the fourth and fifth predetermined temperatures (90 ° C and 165 ° C).

F. The following heating times may be appropriately determined according to the heating capacity of the heating source (corresponding to claims 1 to 5; 350 to 420 seconds 350 to 510 seconds 350 to 570 seconds 410 to 630 seconds 290 seconds to 330 seconds 290 seconds to 360 seconds 290 seconds to 480 seconds

[Brief description of the drawings]

FIG. 1 is a front view of a gas table provided with an automatic griller according to an embodiment of the present invention.

FIG. 2 is a gas circuit diagram of the automatic griller.

FIG. 3 is a perspective view of the automatic griller (with a grill).

FIG. 4 is a cross-sectional view of the automatic griller (with a grill installed).

FIG. 5 shows a case where the temperature sensor is changed to a rotary type.
It is sectional drawing of an automatic griller (at the time of a grill installation).

FIG. 6 is a cross-sectional view of an automatic griller (when a grill is attached) when a temperature sensor is changed to a fixed-pan type.

FIG. 7 is a sectional view of the automatic griller when the temperature sensor is changed to an infrared temperature sensor.

FIG. 8 is a flowchart showing the operation of the microcomputer.

FIG. 9 is an explanatory diagram showing a state of display on a display unit when shifting from an ignition operation to an automatic determination operation.

FIG. 10 is a flowchart illustrating an automatic determination operation.

FIG. 11 is a flowchart illustrating an automatic determination operation.

FIG. 12 is a flowchart illustrating an automatic determination operation.

FIG. 13 is a flowchart illustrating a completion determination operation.

FIG. 14 is a graph showing elapsed time-fish temperature characteristics.

FIG. 15 is an explanatory diagram showing a state in which the timer setting switch is pressed during the auto mode to switch to control in the timer cut mode.

FIG. 16 is an explanatory diagram showing the position of a lever when the cut fish is automatically cooked.

FIG. 17 is a flowchart showing the operation of a conventional manual grill device.

[Explanation of symbols]

 4 Upper fire burner (heating source) 5 Lower fire burner (heating source) 7 Temperature sensor 8 Heating controller 62 Griddle f Fish G Automatic griller

Continued on the front page (72) Inventor Noriyuki Nishio 2-26, Fukuzumi-cho, Nakagawa-ku, Nagoya-shi Inside Rinnai Corporation (72) Inventor Tadao Yamashita 2-26, Fukuzumi-cho, Nakagawa-ku, Nagoya City Inside Rinnai Corporation (72 ) Inventor Atsuhito Kama 2-26, Fukuzumi-cho, Nakagawa-ku, Nagoya-shi Inside Linhai Corporation (56) References JP-A-6-304077 (JP, A) JP-A-6-154099 (JP, A) JP-A 6-66426 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A47J 37/00-37/07

Claims (8)

(57) [Claims] (A) a grill for placing fish; (b) a heating source for heating the fish from above and below the fish; and (c) detecting the temperature of the lower surface of the fish as a fish temperature. A temperature sensor to perform, (d) if the fish temperature during heating is low, determine that the fish is a fillet fish, if it is medium, leave it to the second determination means described later, if high, the fish First determining means for determining that a fish is an open fish; and, when the fish temperature is intermediate, further measuring a temperature gradient of the fish temperature, and when the temperature gradient is large, the fish is small round. It is determined that the fish is a body fish, if it is medium, it is determined that the fish is a medium-sized whole fish, and if this temperature gradient is small, it is determined that the fish is a large to oversized fish. Heating means for determining the heating time of the heating source based on the type of fish determined by these determining means. An automatic griller comprising a controller. (E) a grill for placing the fish, (f) a heating source for heating the fish from above and below the fish, and (g) detecting the temperature of the surface of the lower surface of the fish as a fish temperature. (H) primary determining means for measuring an initial temperature gradient of the fish temperature in the early stage of heating, and when the fish temperature in the middle stage of heating is low, it is determined that the fish is a fillet fish, In the case of, leave it to the tertiary discriminating means described later, if it is high, the secondary discriminating means to determine that the fish is an open fish, and if the fish temperature in the middle stage of heating is medium, The temperature gradient of the fish temperature is measured, and if this late temperature gradient is large, it is determined that the fish is a small whole fish, and if it is medium, it is determined that the fish is a medium whole fish. When the late temperature gradient is small and the initial temperature gradient is large, the fish is a large fish. Tertiary discriminating means for determining that the fish is an oversized whole fish when both the late temperature gradient and the initial temperature gradient are small, and wherein the heating is performed based on the type of fish determined by these determining means. A heating controller for determining the heating time of the source. (I) a grill for placing the fish, (j) a heating source for heating the fish from above and below the fish, and (k) detecting the temperature of the surface of the lower surface of the fish as a fish temperature. (1) determining that the fish temperature is lower than the first predetermined temperature when the first set time has elapsed since the start of the heating, and determining that the fish temperature is a cold start; (M) actuating when the preheating determination means determines that a cold start has occurred, wherein the fish temperature at the time when a second to third setting time has elapsed since the start of heating; Cold primary determination means for measuring the temperature gradient of the first period, and when the fish temperature is less than a second predetermined temperature when a fourth set time has elapsed from the start of heating, the fish is determined to be a fillet fish, and a second predetermined If the temperature is higher than the temperature and lower than the third predetermined temperature, it is described Cold secondary determining means for determining that the fish is an open fish when the temperature is equal to or higher than a third predetermined temperature; and determining that the fish temperature at the time when a fourth set time has elapsed from the start of heating is equal to a second temperature. When the temperature is equal to or higher than the predetermined temperature and lower than the third predetermined temperature, the temperature gradient of the fish temperature at the time when the fifth to sixth setting times have elapsed since the start of heating is measured. It is determined that the fish is a small round fish, if it is medium, the fish is determined to be a medium fish, and if the late temperature gradient is small and the early temperature gradient is large, the fish is large Cold tertiary discriminating means for judging that the fish is a fish, and when both the late temperature gradient and the early temperature gradient are small, the cold tertiary discriminating means for judging that the fish is an oversized whole fish, and Activated when it is determined, If the fish temperature is less than the fourth predetermined temperature when the set time has elapsed, it is determined that the fish is a fillet fish, and if it is higher than the fourth predetermined temperature and lower than the fifth predetermined temperature, the hot tertiary determination means described later. Entrusting, when the temperature is equal to or higher than the fifth predetermined temperature, hot secondary determining means for determining that the fish is an open fish; and when the temperature of the fish at the elapse of the seventh set time from the start of heating is equal to or higher than the fourth predetermined temperature and the fifth predetermined temperature When the temperature is lower than the temperature, the temperature gradient of the fish temperature during the eighth to ninth set time from the start of heating is measured, and when the temperature gradient is large, it is determined that the fish is a small round fish. A hot tertiary discriminating means for judging that the fish is a medium-sized whole fish in the case of medium order, and judging that the fish is a large to extra-large fish if the temperature gradient is small. And the type of fish determined by these determination means Automatic and a heating controller for determining the heating time of the heating source Zui Gurira. 4. The heating time is a completion determination time determined based on the determined type of fish, and the completion determination time elapses or a time from when the heating is started to when the determination start time is reached. The automatic griller according to claim 1 or 2, wherein the heating controller ends the automatic determination operation when the fish temperature that is higher than the detected maximum value of the fish temperature by a predetermined temperature is detected within the completion determination time. . 5. The heating time is a completion determination time determined based on the determined type of fish, and the completion determination time elapses, or a period from when the heating is started to when the determination start time is reached. 4. The automatic griller according to claim 3, wherein the heating controller ends the automatic determination operation when the fish temperature higher than the detected maximum value of the fish temperature by a predetermined temperature is detected within the completion determination time. 6. When the cold primary, secondary, and tertiary determination means determines that the fish is a fillet fish, an open fish, or a small round fish, the completion determination time is set to a first range time, If it is determined that the fish is a fish, the determination start time is equal to the first range time and the determination end time is a second range time longer than the first range time, and if it is determined that the fish is a large fish, When the determination start time is equal to the first and second range times and the determination end time is longer than the second range time, the determination start time is determined to be the oversized whole fish. The determination end time is longer than the second and third range times and the fourth range time is longer than the third range time. If the hot secondary and tertiary determination means determines that the fish is a small whole fish, the determination is started. Both the time and the determination end time are shorter than the first range time The fifth range time, and when it is determined that the fish is a fillet fish, an open fish, or a medium-sized whole fish, the sixth range in which the determination start time is equal to the fifth range time and the determination end time is longer than the fifth range time If it is determined that the fish is a large to extra large fish, the determination start time is equal to the fifth and sixth range times and the determination end time is set to the seventh range time longer than the sixth range time. Item 5. The automatic griller according to Item 5. 7. The automatic griller according to claim 1, wherein the temperature sensor is disposed so as to be in contact with a lower surface of the fish, and detects a temperature of a surface of the lower surface of the fish as the fish temperature. 8. The automatic griller according to claim 1, wherein the temperature sensor is disposed in a non-contact state with the lower surface of the fish, and indirectly detects a temperature of a surface of the lower surface of the fish.