JP3020857B2 - 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 amount 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.

An object of the present invention is to provide an automatic griller which can automatically set the heating amount and the heating time of a heating source to appropriate values according to the type of fish and the like, thereby making the fish deliciously baked.

[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. Heating means for determining the amount of heating of the heating source after determination based on the type of fish determined by these determination means. Equipped with a control.

(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 detected, 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. When the late temperature gradient and the initial temperature gradient are both small, the fish has an tertiary discriminating means for judging that the fish is an oversized fish, and based on the type of fish determined by these discriminating means, A heating controller for determining the heating amount of the heating source after the determination.

(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 for detecting, (l) primary determining means for detecting an initial temperature gradient of the fish temperature at an early stage of heating, and determining that the fish is a fillet fish when the fish temperature is low in a middle stage of heating; 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. When the late temperature gradient and the initial temperature gradient are both small, the fish has an tertiary discriminating means for judging that the fish is an oversized fish, and based on the type of fish determined by these discriminating means, A heating controller that determines a heating time of the heating source and a heating amount after the determination.

(4) (m) a grill for placing the fish, (n) a heating source for heating the fish from above and below the fish, and (o) a temperature of the surface of the lower surface of the fish as a fish temperature. A temperature sensor to be detected; and (p) determining that the fish temperature is lower than the first predetermined temperature when the first set time has elapsed from the start of the heating, and determining that the fish temperature is a cold start, and determining that the temperature is equal to or higher than the first predetermined temperature. Is a preheating determining means for determining that it is a hot start, and (q)
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. However, 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 (r) 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 that determines a heating time of the heating source and a heating amount after the determination 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), (k), and (o) of (1) to (4) is a grill net. In addition to the mounting type, a fixed tray type (see FIG. 6), a rotary type (see FIG. 5), an infrared type (see FIG. 7), and the like may be used.

(5) Having the configuration of (3) or (4) above, the heating time is a completion determination time determined based on the determined type of fish, and is the completion determination time elapsed? 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.

(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, the heating amount after the determination is set to a weak heating amount and the open fish is determined. Or, if it is determined to be a small round fish, it is considered to be a medium heating amount, and if it is determined to be a medium to extra large fish, it is assumed to be a strong heating amount,
When the hot secondary and tertiary determination means determine that the fish is a fillet, the heating amount after the determination is set to a low heating amount, and when it is determined that the fish is an open fish, a small whole fish, or a medium whole fish. Is a medium heating amount, and when it is determined that the fish is a large to an oversized whole fish, the heating amount is a strong heating amount.

(7) The temperature sensor has any one of the above constitutions (1) to (6), and 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 defined as the fish temperature. To detect. (8) The temperature sensor having any one of the constitutions (1) to (6) 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.

[0014]

[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 determination 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. The temperature gradient is large in the case of small round fish (such as greasy saury). In the case of medium round fish (several saury, large saury, small horse mackerel, etc.), the late temperature gradient is moderate. The temperature gradient is small in the case of a large round fish (such as horse mackerel) or an oversized fish (such as several horse mackerel, horse mackerel). The heating controller determines the amount of heating of the heating source after the determination based on the type of fish determined by these determining means.

The primary determination means of the heating controller measures the 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, by the phenomenon shown below,
If the fish temperature during the middle stage of heating is low, it is determined that the fish is a fillet fish. If it is medium, it is left to tertiary determination means described later. If it is high, the fish is determined to be an open 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 a small round fish (such as greasy saury), 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. Oversized whole fish (several horse mackerel, horse mackerel, etc.)
In both cases, the initial temperature gradient and the late temperature gradient are small. The heating controller determines the amount of heating of the heating source after the determination based on the type of fish determined by the determining means (in the case of claim 2). The heating controller determines the heating time of the heating source and the amount of heating after the determination based on the type of fish determined by these determination means (Claim 3).

(Claim 4) If the fish temperature after the first set time has elapsed from the start of heating is lower than the first predetermined temperature, the preheating determination means determines that the fish is cold start, and the first temperature is higher than the first predetermined temperature. If so, it is determined that it is a hot start. The cold primary determining means operates when the preheating determining means determines that a cold start has occurred, and measures the first temperature gradient of the fish temperature when the second to third setting 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 judging means is activated when the preheating judging means judges that it is a cold start, 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 from the start of heating. In this case, 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, and when the latter temperature gradient is large, it is determined that the fish is a small whole 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 determines that it is a hot start, and when the fish temperature is less than a 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. If the temperature is higher than the fifth predetermined temperature, the fish is determined to be an open fish. The hot tertiary determination means is activated when the preheating determination means determines that it is a hot start,
The fish temperature at the time when the seventh set time has elapsed since the start of heating is the fourth
When 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 during the eighth to ninth set times from the start of heating is measured. If the temperature gradient is large, the fish is a small round fish. It is determined that there is, and 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 extra-large fish. The heating controller determines the heating time of the heating source and the amount of heating after the determination based on the type of fish determined by these determination means.

According to a fifth aspect of the present invention, the completion determination time determined based on the determined type of fish has elapsed, or the maximum value of the fish temperature detected from the start of heating to the determination start time. If a fish temperature higher than the predetermined temperature is detected within the completion determination time (the temperature of the fish increases as the grilling approaches, the heating controller ends the automatic determination operation.

(Claim 6) When the cold primary, secondary, and tertiary discriminating means determines that the fish is a fillet fish, the heating controller sets the heating amount after the determination to a weak heating amount, and opens the open fish or small round fish. When it is determined that the fish is a body fish, the amount of medium heating is used. When it is determined that the fish is a large whole fish or an oversized whole fish, the amount of strong heating is used. In addition, when the hot secondary or tertiary determination means determines that the fish is a fillet, the heating amount after the determination is set to a low heating amount, and it is determined that the fish is an open fish, a small whole fish, or a medium whole fish. In this case, the medium heating amount is used, and when it is determined that the fish is a large to an oversized whole fish, the strong heating amount is used.

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

[0024]

【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. Then, the heating controller determines the heating amount of the heating source after the determination based on the type of fish determined by these determining means.

For this reason, in the automatic griller, an appropriate heating amount according to the state of the fish to be cooked (the type, shape, size, number, etc. of the fish) is automatically set after the determination, 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.

(Claim 2) The heating controller determines whether or not the fish has a large shape and a lot of water by primary determining means for detecting 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 amount of heating of the heating source after the determination based on the type of fish determined by these determining means.

For this reason, the automatic griller automatically sets the amount of heating according to the condition of the fish to be cooked (the type of fish, water content, fish shape, size, number, etc.) after determination, and makes the fish deliciously baked. Can be. 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) The heating controller determines whether or not the fish is large and humid by primary determining means for measuring the 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. Then, the heating controller determines the heating time of the heating source and the heating amount after the determination based on the type of fish determined by these determining means.

For this reason, the automatic griller automatically sets the heating time according to the condition of the fish to be cooked (the type of fish, the water content, the shape, the size, the number, etc.) and the heating amount after the determination, Can be deliciously baked. 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 4) If the fish temperature is less than the first predetermined temperature when the first set time has elapsed since the start of heating, the heating controller determines that the fish start is a cold start and 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 cold primary determining means for measuring the initial temperature gradient of the fish temperature when the second to third setting times have elapsed since the start of the heating is used to determine whether or not the fish has a large shape and a lot of moisture, and starts heating. The shape of the fish (cut fish, whole fish, open fish) is determined by the cold secondary determining means for detecting the fish temperature when the fourth set time has passed since the fifth set time and the sixth set time has elapsed since the start of heating. The size and the like of the whole fish are discriminated by the cold tertiary discriminating means (also using the initial temperature gradient of the cold primary discriminating means) for measuring the late temperature gradient of the fish temperature at the time. Then, in the case of a cold start, the heating controller determines the heating time of the heating source and the heating amount after the determination based on the type of fish determined by these determining means.

Further, the shape of the fish (cut fish, round fish, open fish) is determined by the hot secondary determining means for detecting the fish temperature when the seventh set time has elapsed since 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 and the heating amount after the determination based on the type of fish determined by these determining means.

Therefore, regardless of whether the cooking is started in a cold state (cooled 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 state) Type, moisture content, fish shape, size,
The heating time according to the number and the like and the heating amount after the judgment are automatically set, 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.

(Claim 5) Either the completion determination time determined based on the determined fish type elapses, or the fish detected from the start of heating to the determination start time within the completion determination time. When a fish temperature that is higher than the maximum temperature by a predetermined temperature is detected (the temperature of the fish rises as grilling approaches), the heating controller ends the automatic determination 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.

(Claim 6) At the time of cold start, if the cold primary, secondary, and tertiary discriminating means determines that the fish is a fillet fish, the heating controller sets the heating amount after the determination to a weak heating amount, If it is determined to be an open fish or a small whole fish, the medium heating amount is used, and if it is determined to be a medium to extra large fish, the strong heating amount is used, so an appropriate heating amount corresponding to the type of fish So you can bake the fish deliciously.

At the time of hot start, hot secondary,
When the tertiary determination means determines that the fish is a fillet, the heating amount after the determination is set to a low heating amount, and when it is determined that the fish is an open fish, a small whole fish, or a medium whole fish, the medium heating amount is used. When it is determined that the fish is a large to an oversized whole fish, the amount of heating is set to a high value. Therefore, the fish is grilled with an appropriate amount of heating corresponding to the type of fish, so that the fish can be deliciously grilled. At the time of hot start, since the inside of the grill is heated, medium-sized round fish is sufficiently heated by medium heat.

(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 lower surface of the fish as the fish temperature, the temperature of the fish is detected using an inexpensive temperature detecting element such as a thermistor. It 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 is configured to indirectly detect 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).

[0038]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention (Claims 2 to 6)
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. Reference numeral 13 denotes an operation knob which opens a safety valve in conjunction with a pressing operation, and applies a high voltage for ignition to an ignition electrode (not shown).

The gas stove 2 has an M burner. 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 that can be put in and taken out of 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.

The upper fire burner 4 has a safety valve 40
(Mechanism) Gas is supplied from a gas supply pipe in which the upper fire orifice 1 is arranged as shown in FIG. In the timer cut mode, the upper fire orifice 41 changes its valve opening depending on the position (strong, medium, weak, or off) of the lever 411 provided on the upper front portion, and the gas amount supplied to the upper fire burner 4 is reduced. Switch. During the auto mode, the valve opening and the position of the lever 411 are determined by the actuator 44 controlled by the combustion controller 8.

The lower fire burner 5 has a safety valve 40
(Mechanism) Gas is supplied from a gas supply pipe in which the lower fire orifice 51 is disposed as shown in FIG. In the timer cut mode, the valve opening degree of the lower fire orifice 51 changes depending on the position (strong, medium, weak, or off) of the lever 511 provided at the upper front, and the amount of gas supplied to the lower fire burner 5 is reduced. Switch. During the auto mode, the valve opening and the position of the lever 511 are determined by the actuator 54 controlled by the combustion controller 8. Reference numeral 42 denotes an operation knob. The safety valve 40 opens in conjunction with the pressing operation, and the ignition electrode for igniting the pilot burner 43 for the upper fire and the pilot burner 53 for the lower fire is supplied to the ignition electrode for ignition. A 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 74.

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

The display 91 is a seven-segment LED (two horizontally disposed), 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.
“⊂⊃” 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 comprises a microcomputer,
It has an LED drive circuit, a motor drive circuit, a buzzer drive circuit (all not shown), etc., and based on signals from temperature sensors 7, 11, timer setting switches (+) (-) 92, 93, etc. 44, 54, safety valve 4
0, buzzer, and indicator 91 are controlled.

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 is placed on the grill 62 and the saucer 6 is stored in the grill storage 3.

The levers 411 and 511 are set to positions other than the "OFF" position (see FIG. 16), and the operation knob 42 is pressed (step s1).

As a result, the safety valve 40 is opened, the microcomputer instructs the ignition electrode to apply a high voltage for ignition, and the pilot burner 4 for the upper fire.
3 and the pilot burner 53 for lower fire are ignited, whereby the upper fire burner 4 and the lower fire burner 5 are ignited, 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 the 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. Further, the drive of the levers 411 and 511 by the gad motors 44 and 54 is released.

When the time of the grill timer expires (YES in step s6), the microcomputer makes a buzzer sound "p" to give an alarm, issues an instruction to close the safety valve 40, and issues an instruction to close the safety valve 40. The fire burner 5 extinguishes (step s7).

In the timer cut mode in step s8, when the timer setting switches (+) (-) 92, 93 are pressed (see FIG. 15), the microcomputer detects this and sets the grill timer to an initial value of 8 minutes. 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 is 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 an alarm, 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 automatic 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. If the temperature is lower than 70 ° C. (YES), the flow proceeds to step s203,
In the above case (NO), the process proceeds to step s204. The microcomputer instructs the actuators 44 and 54 to set the levers 411 and 511 to the high heat position, and fixes the upper fire burner 4 and the lower fire burner 5 to high heat.

In step s203, the microcomputer determines that a cold start has occurred, and in step s2
Go to 05. In step s204, the microcomputer determines that it is a hot start, and
Proceed to 8.

The microcomputer proceeds to step s20
From 5 to s207, the first temperature gradient of the fish temperature from the time when 120 seconds elapse to the time when 170 seconds elapse (after 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 is detected. When the temperature gradient is small, the fuel time delay flag is set to 1 and step s20
The process proceeds to step s208 if it is larger.

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
In steps 8 to s212, the type of fish is determined based on the temperature of the fish 180 seconds after the ignition detection of the upper fire burner 4 and the lower fire burner 5 (elapse of the fourth set time).

If the temperature of the fish is lower than 90 ° C. (lower than the second predetermined temperature) (YES in step s209), it is determined that the fish is a fillet fish (step s210), and the upper fire burner 4 and the lower fire burner 5 are determined. Gad motor 44
And the lever 411 is set to the low fire position (step s213), and the completion determination range is set to 3 from the ignition detection.
50 seconds to 420 seconds (step s214), and FIG.
The process proceeds to completion determination of step 3.

If the temperature of the fish is 165 ° C. or more (third predetermined temperature or more) (YES in step s211), it is determined that the fish is open (step s212), and the upper fire burner 4 and the lower fire burner 5 are activated. The gad motor 44
, The valve opening and the lever 411 are set to the middle fire position (step s215), and the completion determination range is set to 3 from the ignition detection.
50 seconds to 510 seconds (step s216), and FIG.
The process proceeds to completion determination of step 3.

If the temperature of the fish is 90 ° C. or more (second predetermined temperature or more) and less than 165 ° C. (less than the third predetermined temperature) (NO in step s211), the type of fish is determined by a cold tertiary determination described later. Means (see FIG. 11).

The microcomputer proceeds to step s21.
From 7 to s219, the late temperature gradient of the fish temperature is detected from 210 seconds to 350 seconds after the ignition detection of the upper fire burner 4 and the lower fire burner 5 (the fifth set time to the sixth set time). I do.

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

If the latter temperature gradient is large, it is determined that the fish is a small round fish, and the valve opening and lever are controlled by the gad motor 44 so that the upper fire burner 4 and the lower fire burner 5 are set to medium heat. 411 is set to the middle fire position (step s2
20), the completion determination range is from 350 seconds to 510 from the ignition detection.
Seconds are set (step s221), and the flow proceeds to the completion determination in FIG.

If this late temperature gradient is medium, it is determined that the fish is a medium-sized whole fish, and the valve opening is controlled by the gad motor 44 so that the upper fire burner 4 and the lower fire burner 5 are set to high heat. And the lever 411 is set to the high heat position (step s2).
22) The completion determination range is 350 seconds to 510 from the ignition detection.
Seconds are set (step s223), and the process 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 s219), it is determined that the fish is a large fish, and the upper burner 4 and lower fire burner 5 are set to high fire. The valve opening and the lever 411 are set to the high ignition position by the gad motor 44 (step s224), and the completion determination range is set to 350 seconds to 5 seconds after the ignition is detected.
It is set to 70 seconds (step s225), and the process proceeds to the completion determination in FIG.

When the late temperature gradient is small and the fuel time delay flag is 1 (NO in step s218), it is determined that the fish is an oversized fish, and the upper burner 4 and lower burner 5 are set to high fire. , The valve opening and the lever 411 are set to the high heat position by the gad motor 44 (step s).
226), the completion determination range is set to 410 seconds to 63 from the ignition detection.
It is set to 0 seconds (step s227), and the process proceeds to the completion determination in FIG.

The microcomputer proceeds to step s22.
In steps 8 to s232, the type of fish is determined based on the temperature of the fish 120 seconds after the ignition of the upper fire burner 4 and the lower fire burner 5 is detected (when the seventh set time has elapsed).

If the temperature of the fish is lower than 90 ° C. (lower the fourth predetermined temperature) (YES in step s229), it is determined that the fish is a fillet fish (step s230), and the upper fire burner 4 and lower fire burner 5 are determined. Gad motor 44
And the lever 411 is set to the low fire position (step s233).
90 seconds to 360 seconds (step s234),
The process proceeds to completion determination of step 3.

When the temperature of the fish is 165 ° C. or higher (fifth predetermined temperature or higher) (YES in step s231), it is determined that the fish is an open fish (step s232), and the upper fire burner 4 and lower fire burner 5 are opened. Gad motor 4
4, the valve opening and the lever 411 are set to the middle fire position (step s235), the completion determination range is set to 290 seconds to 480 seconds from the ignition detection (step s236), and the flow proceeds to the completion determination of FIG.

When the temperature of the fish is 90 ° C. or more (fourth predetermined temperature or more) and less than 165 ° C. (less than the fifth predetermined temperature) (NO in step s231), the type of fish is determined by a hot tertiary determination described later. Means (see FIG. 12).

The microcomputer proceeds to step s23.
7. At s238, the temperature gradient of the fish temperature is detected 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). .

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

If the temperature gradient is large, it is determined that the fish is a small round fish, and the valve opening and the lever 411 are set by the gad motor 44 so that the upper fire burner 4 and the lower fire burner 5 are set to medium heat. Set to the fire position (step s239),
The completion determination range is set from 290 seconds to 360 seconds from the ignition detection (step s240), and the process proceeds to the completion determination of FIG.

When the temperature gradient is medium, it is determined that the fish is a medium-sized fish, and the valve opening and lever are controlled by the gad motor 44 so that the upper fire burner 4 and the lower fire burner 5 are set to medium heat. 411 is set to the middle fire position (step s241),
The completion determination range is set to 290 seconds to 480 seconds from the ignition detection (step s242), and the process proceeds to the completion determination of FIG.

When the temperature gradient is small, the fish
It is determined that the fish is an oversized fish, and the valve opening and the lever 411 are set to the high heat position by the gad motor 44 so that the upper fire burner 4 and the lower fire burner 5 are set to a high fire (step s24).
3), the completion determination range is set to 290 seconds to 480 seconds from the ignition detection (step s244), and the flow proceeds to the completion determination of FIG.

At step s245, the microcomputer determines whether or not it is beyond the completion determination range.
If it is not over (NO), the process proceeds to step s246, and if it is over (YES), the automatic determination is completed and the process shifts to the timer cut mode (step s5 in FIG. 8).

In step s246, the microcomputer determines that the temperature of the fish is (the maximum value of the temperature of the fish up to completion determination +
8 deg) or more. If YES, the automatic determination is completed and the mode shifts to the timer cut mode (step s5 in FIG. 8). If NO, the process returns to step s245.

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 increase in the temperature of the fish, , The type of fish placed on the grill 62 is accurately determined,
Set the thermal power and completion determination time suitable for the type of fish. Then, when the completion determination time elapses or when a fish temperature 8 ° C. higher than the highest fish temperature detected during the period from the ignition detection to the determination start time is detected, the automatic determination operation (completed) is performed. (Determination operation) is completed and the mode is shifted to the timer cut mode for the remaining 30 seconds.

For this reason, cut fish (for example, salmon fillet), open fish (for example, horse mackerel), small round fish (for example, saury), medium-sized fish (for example, saury, small horse 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 temperature of the fish 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] The automatic griller G is 30 seconds after the ignition is detected.
The pre-heating discrimination to determine whether the temperature of the fish after 70 seconds is 70 ° C. or higher or lower than 70 ° C. was performed. At the time of the hot start, the burning time was narrowed down compared to the time of the cold start, and the completion determination time was reduced. Dedicated hot secondary discrimination and hot tertiary discrimination are adopted. For this reason, even if continuous baking or preheating operation is performed, the fish can be deliciously grilled without being overburned.

[C] The automatic griller G is configured to bake fish with both burners (upper fire burner 4 and lower fire burner 5), so that both sides can be grilled uniformly and fish can be cooked during cooking. There is no need to turn it over. In addition, since it is baked with the heat power suitable for the type of fish, it can be baked more deliciously than the one baked with a constant heat regardless of the type of fish.

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.
08. In this configuration,
In the case of "small" in step s218 of FIG. 11, the heating power is set to a high heat, and the completion determination range is set to 350 seconds to 630 seconds (steps s219, s224, s225, s226, and s22).
7 is omitted), and the process proceeds to completion determination (corresponding to claims 1, 7, and 8).

B. In the above embodiment, when the type of fish is determined by the cold primary, secondary, and tertiary determination means, or the hot secondary and tertiary determination means, the completion determination time according to the type of fish is set along with the thermal power setting. Only the thermal power according to the type of fish is set, and the completion determination time may be constant (corresponding to claims 1 and 2). In this case, since the completion determination time may be constant, the control program can be simplified.

C. In the above embodiment, in the automatic mode, the actuators 44 and 54 change the opening degrees of the upper fire orifice 41 and the lower fire orifice 51 and the positions of the levers 411 and 511. It is also possible to provide a gas passage that bypasses the lower fire orifice 51 and the lower fire orifice 51, and provide a gas amount control valve in the gas passage to adjust the heating power.

D. The heating source may be an electric heater or the like other than the gas burner. e. 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.

[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 the automatic griller when the temperature sensor is changed to a fixed tray 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 view of a main part near a lever.

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 Co., Ltd. (56) References JP-A-6-304077 (JP, A) JP-A-6-154099 (JP, A) (58) Field surveyed (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. And determining the amount of heating of the heating source after the determination based on the type of fish determined by the determination means. Automatic griller with a heating controller to perform. (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 detected.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 determining means for determining that the fish is an oversized fish when both the late temperature gradient and the initial temperature gradient are small, based on the type of fish determined by these determining means. A heating controller for determining a heating amount of the heating source later. (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) primary determining means for detecting an initial temperature gradient of the fish temperature in the early stage of heating, and when the fish temperature is low in the middle stage of heating, determining 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. When both the late temperature gradient and the initial temperature gradient are small, it has tertiary discriminating means for judging that the fish is an oversized fish, and based on the type of fish judged by these discriminating means, An automatic griller including a heating controller for determining a heating time of a heating source and a heating amount after the determination. (M) a grill for placing the fish, (n) a heating source for heating the fish from above and below the fish, and (o) detecting the surface temperature of the lower surface of the fish as the fish temperature. (P) determining that the fish temperature is less than the first predetermined temperature when the first set time has elapsed from the start of heating, and determining that the fish temperature is a cold start; (Q) operating when the preheating determining means determines that a cold start has occurred, wherein the fish temperature at the time when the second to third setting times have 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 A 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 fish, and (r) the preheating discriminating means is a hot start. 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 An automatic griller comprising: a heating controller that determines a heating time of a heating source and a heating amount after the determination based on the heating source. 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. The automatic griller according to claim 3 or 4, wherein when the fish temperature that is higher than the detected maximum temperature by a predetermined temperature is detected within the completion determination time, the heating controller ends the automatic determination operation. . 6. When the cold primary, secondary, and tertiary discriminating means determines that the fish is a fillet fish, the heating amount after the determination is set to a low heating amount, and when it is determined that the fish is an open fish or a small round fish. In the case of a medium to oversized whole fish, the amount of heating is determined to be a strong heating amount, and when the hot secondary and tertiary discriminating means determines that the fish is a cut fish, the heating amount after the determination is determined. Is the amount of moderate heating, and if it is determined to be an open fish, small round fish, or medium-sized whole fish, the amount is medium heating, and if it is determined to be large to extra large fish, the amount of strong heating is The automatic griller according to claim 5, wherein 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.