JP3055531B2 - Cooking device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an object to be cooked which automatically determines whether or not the content of the object to be cooked has moisture, prevents the food having moisture from being scorched, and provides an object to be cooked which does not have moisture. The present invention relates to a cooker for realizing safe and secure cooking that prevents oil fires.

[0002]

2. Description of the Related Art A conventional cooker of this type is shown in FIGS.
3 is shown. FIG. 11 is a front perspective view of a conventional gas cooker of this type, and FIG. 12 is an enlarged view of the operation panel 1.

(Conventional Example 1) As shown in FIG. 11, a cooker is composed of an operation panel 1, a stove burner 2, a combo 3, a heat control knob 4, a pot bottom temperature sensor 5, an ignition fire extinguishing button 6, and the like. At this time, select a key suitable for the purpose of cooking from the cooking menu (FIG. 12) in the operation panel 1,
It was necessary to press the ignition / extinguishing button 6 for use. Therefore, there is an inconvenience that the purpose is not achieved unless the intended cooking content and the cooking mode of the operation panel 1 match, and the overheating prevention device (automatically extinguishes the oil at 250 ° C. to prevent oil fire) operates automatically. However, the non-sticking device could not be expected to be used frequently because of the unclear use of the device for the elderly and the young and the inconvenience.

(Conventional example 2) In addition, a water heater key 7 (automatically extinguishes when hot water is boiled) and a boiler key 8 (preset when boiled), which are keys on the operation panel 1 shown in FIG. A high-precision boiling detection means is provided in order to accurately realize the purpose of cooking, such as activating an automatic fire extinguishing timer which operates after the boiling, and automatically switching the heat to low heat at the same time. One example of a conventional boiling detection method is described below. As shown in FIG.
After the temperature reaches ℃, the temperature rise value (da) per hour (dt) is calculated, and the magnitude of the water amount is estimated from the state of the temperature gradient (the magnitude of da), and the temperature is increased according to the temperature gradient state (da). To estimate the boiling prediction point (ka) and calculate the boiling prediction point (k
a) the temperature rise value per unit elapsed time (da)
1, da2...) And a predetermined comparative numerical value of the temperature rise value provided for each of the large and small amounts of water, and the boiling point (fp) is detected by a considerably complicated program. Therefore, a large area of a microcomputer (hereinafter referred to as a microcomputer) is used, and a large number of stoves are used.
When controlling with a microcomputer, it is difficult to employ the boiling detection method for all the stoves due to the capacity of the elements. In addition, stirring or addition of water was prohibited during the period from 78 ° C. to the boiling judgment to improve boiling accuracy, which was inconvenient.

[0005] (Conventional example 3) When the pan bottom temperature sensor 5 rises by 13 deg from the boiling temperature, the burnt temperature (fg) is determined and the fire is automatically extinguished. However, there is a problem in the quality of heat conduction due to the material and thickness of the pan. In the case where the content of the object to be cooked is high and low, the same temperature rise value (13 de) is used.
The determination of the non-stick temperature (fg) in g)
Those with little juice have a disadvantage that they tend to burn. However, if the 13 deg temperature was lowered too much, the non-stick device was activated before the boiled water was cut off, and it was cut off quickly.
There is a problem that it cannot be set to 13 deg or less.

(Conventional Example 4) Since the conventional overheat prevention device is set to operate at a temperature of the pan bottom sensor 5 of about 250 ° C., for example, when no key is input on the operation panel 1, the overheat prevention device is automatically activated. There was an inconvenience that the fire was extinguished when it was noticed because the fire was automatically extinguished when the set bottom sensor temperature reached 250 ° C.

SUMMARY OF THE INVENTION In the above-mentioned prior art 1, the operation of the ignition / extinguishing button is only operated to determine whether or not the food has moisture, and each of them operates to prevent scorching or overheating. It is in providing simple safety and security stoves.

In the above conventional example 2, in the case of high-precision boiling detection, a large number of RAM and ROM areas of the microcomputer are required and the capacity becomes insufficient when dealing with a large number of stoves. A means for judging boiling is required. At the same time, even if the boiling accuracy is slightly lowered, it is possible to provide an easy-to-use appliance that can remove the regulation items up to the boiling determination.

[0009] In the prior art example 3, managing the non-sticking temperature at one point can reduce the problem of heat conduction due to the material and thickness of the pot and the degree of scorching caused by the size of the juice of the food to the same degree. It was impossible to manage.

In prior art example 4, prior to automatic fire extinguishing, consideration was not given to, for example, manually reducing the heating power to slightly lower the temperature. This means that most cooking
The misunderstanding that the appliance with the overheat prevention device can only perform limited cooking although the temperature can be reduced to 50 ° C. or less has been caused.

The present invention is directed to a conventional example 3 among the above problems.
To provide a cooking appliance that solves the problems described in (1).

[0012]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides a heating means for heating a pot, a heating control means for controlling a heating value of the heating means, and a temperature detecting means for detecting a temperature of the pot. And moisture presence / absence determining means for determining whether cooking with water or cooking with oil based on a temperature change characteristic of the temperature detecting means,
Heated target heat determination temperature scorching during anhydride Cooking
Each is set according to conduction, a warning when the temperature of the temperature detecting means reaches each of the burning determination temperatures set by the object to be heated , and a burning prevention determining means for performing at least one operation of the calorific value control, Is provided.

According to the present invention, since the object to be cooked is automatically determined whether to be cooked with water or oil, cooking menu selection is not required, so that the food can be used irrespective of children and the elderly, and inadvertent mistakes can be made. It is possible to reliably perform the operation of preventing the product from being scorched or overheated.

[0014] The above-described prevention of non-sticking is a problem for the object to be heated .
Each of a plurality of burning determination temperatures is set according to heat conduction ,
When the temperature of the temperature detecting means reaches the respective non- sticking temperatures, at least one of a warning and a calorific value control is performed, so that the degree of scorching is controlled to be substantially the same even when the object to be cooked or the pan is multi-branched. It is possible to do.

[0015]

Embodiments of the present invention will be described below with reference to the accompanying drawings.

The parts having the same functions as those of the prior art are denoted by the same reference numerals, and detailed description thereof will be omitted. 1 to 3
1 is a perspective view of a gas cooker according to an embodiment of the present invention, and FIG. 2 is a block diagram showing a schematic configuration of an electronic circuit including a microcomputer and a control path of a gas as a heating means. . 3 to 6 show a configuration and a flow mainly of a microcomputer.

FIG. 1 shows that only the ignition / extinguishing button 6 and the heating power control knob 4 need to be operated.

FIG. 2 shows the structure of one heating stove block, which is constituted by a plurality of heating stoves,
It is roughly composed of a heating means 10 and an electronic circuit block 11.

In this embodiment, the heating means 10 is provided with the gas conduit 1.
2. Ignition / extinguishing button 6, thermal power control lever 4, main valve 13 for mechanically opening / closing gas by operating ignition / extinguishing button 6, safety valve 1 for electronically opening / closing gas
4, a lead wire 14a of the safety valve, a heating power adjustment mechanism 15 for manually adjusting the heating power by operating the heating power adjustment lever 4, and an electromagnetic valve 1 for setting a minimum gas flow rate by electronic control.
6, a lead wire 16a of the solenoid valve, when the solenoid valve 16 is closed, a bypass nozzle 17 for setting the minimum gas flow rate, a main nozzle 18 for setting the maximum gas amount, and a switch 19 that operates in conjunction with the ignition / extinguishing button 6. Switch lead wire 19
a, stove burner 2, pan bottom temperature sensor 5, ignition electrode 2
0 and at least an ignition electrode lead wire 20a.

The electronic circuit block 11 is connected to a power supply circuit 2 from a power supply cord 21 for AC 100 V via a power supply switch 22.
3 from the power supply circuit 23 to each electronic circuit block 11
Is supplied with power. The electronic circuit blocks 11 required according to the number of stoves are roughly divided into heating control means 2
4, a temperature detecting means 25, a moisture presence determining means 26, a non-sticking determining means 27, an overheating preventing determining means 28, an ignition device 30, a warning buzzer 29, and a warning lamp 9.

In the above configuration, the power supply is connected to the electronic circuit, the power switch 22 is turned on, and the ignition / extinguishing button 6 is operated. Electric power is supplied to the safety valve 14 and the solenoid valve 16, and the safety valve 14 and the solenoid valve 16 are opened. The gas of the heating means 10 is supplied to the gas conduit 1
2. Main valve 13, safety valve 14, thermal power adjustment mechanism 15
One is supplied to the burner 2 through the solenoid valve 16 and the other through the bypass nozzle 17 and is supplied to the burner 2, and the spark from the ignition electrode of the ignition device 30 that operates for a limited time after the stove switch 19 is turned on. Burner 2 by
Ignition of the gas starts burning. Normally, in the initial ignition state, the temperature of the object to be cooked is close to room temperature.
Is also close to room temperature. In this state, the safety valve 14,
The solenoid valve 16 is in an open state, and the amount of heat generation can be adjusted by operating the heating power adjustment mechanism 15 with the heating power adjustment lever 4 to set the user's desired heating power. The amount of heat generated at the time of the minimum heating power adjustment of the heating power adjustment mechanism 15 is determined by
ff state, and is set in advance to the same level as the minimum regulated gas amount flowing out of the bypass nozzle 17. Therefore, even if the solenoid valve 16 is not provided, the solenoid valve 16 can be substituted by manually adjusting the heating power control lever 4 to the minimum position. The fire is extinguished by operating the ignition / extinguishing button 6 or by stopping the power supply to the safety valve 14.

When the above combustion state is continued, the temperature of the food increases, but the resistance change of the pan bottom temperature sensor 5 using the thermistor as a temperature measuring element also changes at the same time. The state of this resistance change is input to the electronic circuit block 11 via the pan bottom temperature sensor lead wire 5a. Electronic circuit block 1
In FIG. 1, a temperature detecting means 25 for adding and subtracting a predetermined coefficient to and from a resistance value of the pan bottom temperature sensor 5 which changes according to a temperature change and converting the resistance value into a temperature is constituted.

FIG. 3 shows the basic structure of various judging means. The heating means 10 controlled by the heating control means 24 is shown in FIG.
The heating state of the pot in which the food is placed is detected by the temperature detecting means 25 by the heat generated by the heat, and the water presence / absence determining means 26 determines whether the cooking is water or oil cooking. The scorching of the object to be cooked is monitored, and a control signal is sent to the heating control means 24 and the warning means 29 when the scorching temperature is reached. On the other hand, at the time of cooking the oily product, the overheating prevention determining means 28 is operated to monitor the overheating of the object to be cooked, and when the temperature reaches the overheating preventing temperature, the heating control means 24 and the warning means 2
9, a control signal is transmitted.

As described above, by adopting the basic configuration shown in FIG. 3, conventionally, the operation of previously selecting the menu to be cooked from the cooking menu in the cooking selection operation panel 1 (FIG. 12) is omitted. It can be used with the same feeling as an ordinary stove without a safety function, so that it can be used without trouble even for the use of old people or young people, and safety can be ensured.

Here, as shown in FIG. 7, the pot 31 containing the object to be heated by the heating means is heated by the flame of the stove burner 2 so that the heating point 32 at the bottom of the pot is heated, and the heat is transmitted to the pot 31 to be heated. It is. The heat of the heated pot 31 is transferred from the heating point 32 to the pot 3
At the same time as being diffused to 1, heat is transferred to the object to be cooked, and convection occurs in the object to be cooked, so that the soaking starts. The pan bottom sensor 5 for measuring the pan bottom temperature provided at the center of the pan bottom detects the above two kinds of heat conditions (however, the pan bottom temperature sensor 5
Are cooled by the cooling secondary air 33 in order to reduce the influence of the heat of the flame (a)).

In the above-described state, the conduction of heat to the central portion of the pan 31 differs while the heat is transferred to and replaced by the object to be cooked, depending on the material and thickness of the pan 31. For example, in the case of a thin aluminum material having good heat conduction, the temperature difference between the temperature of the measuring point 34 at the center of the bottom of the pot and the temperature of the water is about 2 deg. The soaking of the pan precedes the replacement of heat, and as a result the measuring point 34 rises. FIG. 8 shows the boiling temperature of the measuring point 34 of the pot 31 in which water is poured . The boiling temperature of water is 100 ° C., but the measuring point temperature of the pot bottom is 102 to 125 depending on the material and thickness of the pot. It shows that it fluctuated in the range of ° C.

Similarly, when the concentration of the object to be cooked is high in the above state, the convection is also slow, and the convection heat reaches the central portion of the bottom of the pot slowly. When the concentration of the food is high, the boiling temperature is higher than that of water. FIG. 9 shows the temperature at the measurement point 34 when the water A is boiled in the same pot having the same material thickness and when the object to be cooked such as the curry B is boiled. It shows that there is a temperature difference of

As described above, the temperature at the measuring point 34 at the bottom of the pan differs depending on the material and thickness of the pan and the contents of the object to be cooked. And the temperature considered as the boiling temperature in the measurement at the measuring point on the bottom of the pan also depends on the material, thickness and the content of the food to be cooked,
A certain range of boiling detection temperature band is required.

This boiling detection temperature band is set as follows. That is, F in FIG. 8 is a temperature curve when water is poured into the earthen pot . After the water boils, the temperature at the bottom of the pot also rises slowly, and the temperature gradient is reduced. I have. That is,
The upper limit temperature of the boiling detection temperature band is set to about 130 ° C. from the temperature of the measuring point 34 of the earthen pot during cooking the earthen pot. It is not preferable to set the upper limit temperature to 130 ° C. or higher, because it is close to the cooking temperature of oil-cooked thick-fried eggs and the cooking temperature of stir-fry cooking and causes an erroneous determination (it will be described later when cooking stir-fry). The lower limit of the boiling detection temperature band is set to a low eye temperature (about 97 ° C.) below the boiling point of water and taking into account the error term of the device.

Therefore, the water presence / absence determination means 26 shown in FIG. 4 is provided with a boiling detection temperature band, and the non-sticking determination means 27 shown in FIG. 5 determines whether the boiling temperature is higher than a predetermined value for heat transfer determination. (P10), (P11), and (P12) for determining the non-sticking temperature by individually adding a predetermined value to the boiling temperature according to the determination result.

FIG. 4 first explains the contents of the moisture presence / absence determination means 26. The temperature of the temperature detection means 25 (hereinafter referred to as "detection temperature") is taken into the moisture presence / absence determination means 26 at predetermined time intervals. It is determined whether the detected temperature is equal to or higher than the lower limit of the boiling detection temperature band (eg, 97 ° C.) (P
1) In the following cases, the system waits until the condition is satisfied, and when the condition is satisfied, the detected temperature becomes the upper limit of the boiling detection temperature band (Example 130).
° C) or less (P2), and when the condition is satisfied (Example 13)
(In case of 0 ° C. or less) The temperature difference from 60 seconds before the detected temperature is calculated, and it is determined whether or not the calculated temperature difference becomes a predetermined value at least two consecutive times at a minimum (P3). At the time of establishment, it is determined that water cooking is to be performed (P4), and a water cooking signal output is output to the next stage determination means, an indicator lamp, or the like (P5). (P3)
When the detected temperature becomes higher than the upper limit of the boiling detection temperature band (eg, 130 ° C.) while the condition is not satisfied, the cooking is determined to be oily cooking (P6), and the oily cooking signal output (P7) is determined by the next-stage determining means. The output is made to a display lamp or the like.

FIG . 5 explains the contents of the non-sticking determination means 27. The detected temperature when the water presence / absence determination means 26 has determined that the cooking of water is determined as the boiling temperature (P8). It is determined whether or not the temperature (P8) is lower than a predetermined value for heat transfer determination (eg, 108 ° C.) (P8).
9) When the condition is satisfied (when the boiling temperature is lower than 108 ° C.), a predetermined coefficient of high heat transfer to the boiling temperature (eg, 13 deg)
Is added (P10). When the above conditions are not satisfied (when the boiling temperature is higher than 108 ° C.), a low heat transfer predetermined coefficient (eg, 5 deg) is added to the boiling temperature (P11). The above result is determined as the non-sticking determination temperature (P12). The temperature is compared with the non-sticking determination temperature to determine whether the detected temperature is high (P13), and a non-sticking control signal is output only when the condition is satisfied (P14). To the means 24.

A time limit timer means (P15) in the non-sticking determination means 27 counts the time from when the non-sticking control signal is output (P15a), and determines whether a predetermined time (for example, 20 seconds) has elapsed. Is determined (P15
b) Whether the detected temperature has fallen below the non-sticking temperature within a predetermined period of time due to a decrease in the calorific value under the control of the heating control means 24 or a secondary operation such as stirring or adding cooked food is performed; Then, when the condition is satisfied (when the detected temperature is lower than the non-sticking temperature), the timed timer operation is canceled (P15d), and the heating control means is returned to connect to (P13). On the other hand, when the detected temperature is equal to or higher than the non-sticking temperature within the predetermined time, heating is stopped by the heating control means 24 (P
15e).

As described above, the non-sticking determination means 27 shown in FIG. 5 can be used to determine whether the same temperature is applied to the pot even if the temperature is constant irrespective of the material and thickness of the pot 31 and the type of the object to be cooked. The degree of scorching differs depending on the type, and it is configured as described above for the purpose of eliminating the adverse effect such as prevention of scorching and early cutting even if it is not boiled, and when boiling based on the above result The setting of the scorching temperature is also changed according to the pan bottom temperature,
This is to keep the scorched state as constant as possible. Simultaneously, when the detected temperature reaches the individually set charring temperature, the fire extinguishing function does not immediately execute the automatic fire extinguishing, and it is possible to judge the situation where the user stirs the food or adds the food. A timed timer means (P15) is provided for the purpose of exercising, providing convenient use.

As described above, the provision of the moisture presence / absence determination means 26 described above means that: (1) If the boiling determination is not possible within 130 ° C., it is regarded as an oil dish, and a signal indicating that the cooking is oil cooking is given. Output. (2) In a state before about 97 ° C., the water presence / absence determining means 26 does not operate. (3) The boiling determination means (P3) is relatively simple and does not require much RAM and ROM of the microcomputer. For example, it is easy to determine whether the food currently being cooked is determined to be water-based (for example, when cooking a stir-fry, heat the frying pan, then add vegetables and fry, etc.) In the above, when the onion is fried without excessively heating the frying pan, it is determined that water is cooked based on the onion moisture and the initial temperature state. Will not achieve its purpose). In order to avoid such a state, an effect can be expected as a judging means for heating the frying pan to 130 ° C. or more. At 97 ° C. or lower, the moisture presence / absence determining means 26 does not operate, so that operations such as adding food can be freely performed. In addition, it is possible to control a large number of cooking stoves with one microcomputer, and it is possible to expect an effect such that it can be provided at low cost.

Next, FIG. 6 explains the overheating prevention judging means 28. When it is judged by the moisture presence detecting means 26 that the cooking is oily, first, it is judged whether or not the detected temperature is higher than the overheating suppressing temperature. Then, when the condition is satisfied, an overheating suppression signal is output (P17), and transmitted to the next stage, and at the same time, a heating amount reduction command is issued to the warning buzzer 29 and the heating control means 24 (P18). It is determined whether or not the detected temperature is lower than the overheating prevention temperature from when the temperature has risen to the overheating suppression temperature (P1).
9) While the condition is satisfied, it is determined whether the temperature is lower than a temperature obtained by subtracting a predetermined temperature (eg, 2 ° C.) from the overheating suppression temperature (P20),
When the condition is satisfied, the output of the overheat suppression signal is released (P21), and a heating value return command is issued to the heating control means (P22), (P1).
Connect to 6). On the other hand, when the condition is not satisfied in (P19) (when the detected temperature is higher than the overheat prevention temperature), a signal indicating that the detected temperature is equal to or higher than the overheat prevention temperature is output (P2).
3), the warning buzzer 29 and the heating control means 24 are instructed to stop heating (P24).

The overheat prevention judging means 28 shown in FIG . 6 sets two-stage temperatures of an overheat prevention temperature (P19) and an overheat suppression temperature (P16), and it is difficult to use a conventional stove having an overheat prevention function. It has the effect of resolving complaints. That is, FIG. 5 shows the temperature zones of various cooking operations when using the cooking stove, and records the temperature zones until the user adjusts the heating power unconsciously to complete the cooking. According to the results, the temperature of roasting (beans, sesame beans, etc.) cooked in a frying pan and cooking pottery (wrapping, meuniere, beef steak, etc.) must be cooked at a temperature higher than the temperature required for cooking exceeding the overheating prevention temperature. found. In the conventional overheating prevention device, the above-mentioned cooking is inconvenient because the overheating prevention device operates during cooking and automatically extinguishes the fire. The overheating prevention determination means of the present invention provides an overheating suppression temperature (P16) so that the cooking can be performed at 250 ° C or less of the overheating prevention temperature, issues an alarm, controls the amount of heating (P18), and sets the temperature of the frying pan. Does not reach the overheating prevention temperature (P19). That is, when the pan bottom temperature sensor 5 reaches the overheating suppression temperature (P16), even if the heating amount is suppressed, overshoot occurs under the conditions shown in FIG. 7 and the heating is suppressed. The temperature does not drop sharply. It is necessary to determine the overheating suppression temperature (P16) and the heating amount so that the frying pan temperature does not reach the overheating prevention temperature (P19) in anticipation of the overshoot. Also, if the frying pan temperature falls below the overheating suppression temperature (P16), the proper cooking temperature may not be maintained depending on the cooking content.
When the temperature of the predetermined temperature frying pan falls from the overheating suppression temperature (P16), it is necessary to issue an alarm and return the heating amount. It is to be noted that issuing an alarm is effective as a judging means for performing manual thermal power adjustment in a stove having a configuration in which the heating control means 24 does not have the automatic heating amount adjusting means.

As described above, the cooking appliance of this embodiment has the following advantages. By simply operating the ignition / extinguishing button (without selecting the cooking menu), the microcomputer automatically determines whether or not the food contains moisture. It is possible to provide a safe and secure stove that can be used with confidence regardless of children or the elderly, because it is not necessary to select a cooking menu because it is not necessary to select a cooking menu. Become. (2) Since there is no need to select a cooking menu, inadvertent mistakes can be prevented, and the operation of preventing burning or overheating can be reliably performed.

The moisture presence / absence determining means changes the temperature of the temperature detecting means from the lower limit temperature (eg, 97 ° C.) to the upper limit temperature (eg, 130 ° C.).
(° C) because it is a simple program that determines whether or not there is a satylate temperature. (3) It is possible to use a single microcomputer for a large number of cooking stoves without requiring many RAM and ROM areas of the microcomputer. Now available. (4) Since the means for judging the presence or absence of water is simple, there is no restriction that water cannot be added or stirred until boiling as in the conventional example. I was freed from the hassle of matters. (5) The result of the determination of the presence or absence of water in the food to be cooked is displayed by a lamp / buzzer.
In the case of thick-baked eggs, etc., it can be used as a guide when performing empty baking up to the moisture presence determination display in advance.

By clarifying the large and small categories of the saturate temperature determined by the water presence / absence determining means, it is possible to determine (6) whether the food is juicy or not. (7) The quality of the heat conduction of the pot in which the food is placed can be determined.

By clarifying the size of the saturate temperature determined by the moisture presence / absence determining means and setting the non-sticking temperature corresponding to the saturate temperature, (8) the malfunction due to premature cut is reduced and the water is surely eliminated. It became possible to operate when (9) Accuracy of the non-sticking function can be improved by reducing excessive sticking due to delay.

When the temperature of the temperature detecting means reaches the non-sticking temperature, a warning is issued, the heating amount is automatically reduced, a time lag is provided until the fire is automatically extinguished, and the temperature of the temperature detecting means falls below the non-sticking temperature. (10) Users have more time to judge the situation, such as by stirring. (11) When the temperature of the cooked food drops due to the addition of water, it can be used as a traditional stove, so that the user's sense of restraint when using the stove can be removed. (12) If the user is not near the appliance, the fire is automatically extinguished after the elapse of the time lag, and the purpose of preventing burning can be achieved. (13) By issuing a warning, a stove without automatic heating reduction means can be used as a means for knowing the opportunity for manual thermal power adjustment.

When there is no satylate temperature within the upper limit temperature for moisture determination by the moisture presence / absence determining means (when there is no moisture), the food reaches an overheating prevention temperature (about 250 ° C.) at which no danger of fire occurs due to overheating. When the overheating suppression temperature (about 230 ° C.) has been reached before, a warning means (a lamp, a buzzer, etc.) is activated, and the heating amount is controlled by the heating control means.
When the temperature of the temperature detecting means exceeds the upper limit temperature even in the above state, the heating control means is operated to automatically extinguish the fire, and a secondary means such as adding oil from outside by the warning means. (14) A frying pan for processing fluorine resin by having an overheating prevention temperature that activates the heating control means to return the heating amount to the original heating amount when the temperature of the temperature detecting means decreases by operation and falls below the overheating suppression temperature. (If the resin is not used below the heat resistance limit of about 300 ° C., the resin will melt), and the user can use it without worry. (15) Since the overheating prevention second temperature is provided, the frying pan temperature is 230 to 2 by repeating the heating amount at the maximum and minimum.
Since the result is controlled between 50 ° C. and most of the cooking is below this temperature range, it is possible to finish a delicious state by narrowing the maximum heating amount, and there is an effect of expressing as an indication that the heating amount is excessive. . (16) The above (15) provides an appliance that is effective in cooking oil, regardless of frying pan, that is, roasting, frying, steaming, frying, etc., and most dishes can be cooked without failure and delicious and without resistance It can be done. (17) Since there is a means to sound a warning buzzer when the temperature of the pot bottom rises to the overheating suppression temperature, equipment that is inexpensively configured does not use an electromagnetic valve and operates manually when the warning buzzer sounds. It is now possible to operate the thermal power control lever of this type, and it is possible to eliminate the conventional disadvantage that overheating prevention works immediately and extinguishes the fire, making it difficult to use.

[0044]

As described above, the cooking device according to the present invention automatically determines whether the object to be cooked is a water dish or an oil dish, so that there is no need to select a cooking menu, and the cooker can be used irrespective of children or old age. In addition, accidental mistakes can be prevented and the operation of preventing burning or overheating can be reliably performed.

The above-described prevention of non-sticking is a problem for the object to be heated .
Each of a plurality of burning determination temperatures is set according to heat conduction ,
When the temperature of the temperature detecting means reaches the respective non- sticking temperatures, at least one of a warning and a calorific value control is performed, so that the degree of scorching is controlled to be substantially the same even when the object to be cooked or the pan is multi-branched. It is possible to do.

Further, the non-sticking determination means includes a boiling temperature when the presence or absence of moisture is determined by the presence / absence determination means;
The heat transfer determination predetermined value is compared with a predetermined value, and when the boiling temperature is lower than the heat transfer determination predetermined value, the scorch determination temperature is set to a temperature obtained by adding a high heat transfer predetermined coefficient to the boiling temperature, and the heat transfer determination predetermined When the boiling temperature is higher than the value, the method further comprises heat transfer speed determining means for setting the scorching determination temperature to a temperature obtained by adding a low heat transfer predetermined coefficient to the boiling temperature, and when the temperature of the temperature detecting means reaches the scorching determination temperature. In a configuration in which at least one of the warning and the calorific value control is performed, the degree of scorch can be controlled with higher accuracy to approximately the same level.

In particular, when the predetermined value for determining the heat transfer is determined according to the material, thickness, and the content of the object to be cooked, the accuracy of making the degree of scorch substantially lower can be further improved.

The temperature gradient detecting means is provided. When the temperature gradient detected by the temperature gradient detecting means is equal to or less than a predetermined value, it is determined that the food is cooked, and when the temperature gradient is not less than the predetermined value, it is determined that the cooking is oily. With the configuration, reliable determination can be made. That is, when determining whether or not the temperature detected by the temperature detector exceeds a predetermined set temperature after the lapse of the set time, water is not allowed within the set time and the set temperature range depending on the content of the food and the amount of heat generated. It may not be possible to judge between cooking and oil cooking, or there may be misjudgments,
According to the configuration of the present invention, it is determined whether the temperature gradient is equal to or less than the predetermined value by using a phenomenon in which the temperature gradient value that always occurs in water cooking becomes equal to or less than a predetermined value. Irrespective of this, it is possible to reliably determine whether to cook with water or oil.

Further, the moisture presence / absence determining means determines whether cooking with water or cooking with oil by looking at the temperature gradient when the temperature of the temperature detecting means is within the boiling detection temperature band. By specifying the determination period, a stable determination can be secured.

Further, when the temperature of the temperature detecting means is within the range of the boiling detection temperature band, the water presence / absence determining means determines that the water content is lower than a predetermined value when the temperature gradient detected by the temperature gradient detecting means becomes a predetermined value or more continuously. In a configuration in which cooking is determined and oil cooking is determined when the temperature gradient does not fall below a predetermined value, the detected temperature is temporarily changed due to disturbance such as a change in heating power due to wind. Even if a change that does not match cooking or oil cooking occurs, there is little risk of erroneous determination, and it is possible to accurately determine whether to cook with water or oil.

[Brief description of the drawings]

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

FIG. 2 is a block diagram of gas and an electronic circuit of the cooking device.

FIG. 3 is a flowchart of the determination means.

FIG. 4 is a flowchart of the determination means.

FIG. 5 is a flowchart of the determination means.

FIG. 6 is a flowchart of the determination means.

FIG. 7 is a schematic view of the pot.

FIG. 8 is a characteristic diagram of the pot bottom temperature at the time of boiling.

FIG. 9 is a diagram showing the temperature characteristics of the bottom of the pot depending on the type of the food.

FIG. 10 is a diagram showing the relationship between various cooking execution temperature distributions and the thermal state of oil.

FIG. 11 is a perspective view of a conventional stove with an overheat prevention device.

FIG. 12 is a plan view of a cooking selection operation panel of the cooking stove;

FIG. 13 is a characteristic diagram showing a conventional boiling detection determination.

[Explanation of symbols]

 DESCRIPTION OF REFERENCE NUMERALS 2 stove burner 4 heating power control lever 5 pan bottom temperature sensor 6 ignition / extinguishing button 10 heating means 11 electronic circuit block 26 moisture presence / absence determination means 27 non-stick prevention determination means 28 overheating prevention determination means

Continuation of the front page (56) References JP-A-54-98876 (JP, A) JP-A-63-48791 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) F24C 3 / 12 F24C 7/04 301 H05B 6/12

Claims (6)

(57) [Claims] 1. A heating means for heating a pot, a heating control means for controlling a heating value of the heating means, a temperature detecting means for detecting a temperature of the pan, and a cooking of water based on a temperature change characteristic of the temperature detecting means. Means for determining the presence or absence of water to determine whether or not to cook oils,
A warning when the temperature of the temperature detecting means reaches each of the burning determination temperatures set by the object to be heated , and a burning prevention determination for performing at least one of the calorific value control. Cooker having means. 2. The non-sticking determination means compares the boiling temperature when the presence or absence of moisture is determined by the moisture presence determination means with a predetermined heat transfer determination predetermined value, and calculates the boiling temperature from the heat transfer determination predetermined value. If the temperature is low, the scorching determination temperature is set to a temperature obtained by adding a high heat transfer predetermined coefficient to the boiling temperature, and if the boiling temperature is higher than the heat transfer determination predetermined value, the scorch determination temperature is calculated by adding a low heat transfer predetermined coefficient to the boiling temperature. 2. The cooking device according to claim 1, further comprising a heat transfer speed determining unit configured to perform a warning when the temperature of the temperature detecting unit reaches the burn-in determination temperature and at least one of a calorific value control and a heating control. . 3. The heat transfer rate determining means determines a boiling temperature when the presence or absence of moisture is determined by the moisture presence / absence determining means, and a predetermined value of heat transfer determination determined by the material, thickness and contents of the object to be cooked. In comparison, when the boiling temperature is lower than the heat transfer determination predetermined value, the scorching determination temperature is set to a temperature obtained by adding a high heat transfer predetermined coefficient to the boiling temperature, and when the boiling temperature is higher than the heat transfer determination predetermined value, scorching occurs. The cooking device according to claim 2, wherein the determination temperature is a temperature obtained by adding a predetermined coefficient of low heat transfer to the boiling temperature. 4. A temperature gradient detecting means for detecting a temperature gradient due to a temporal change in temperature of the temperature detecting means, wherein the moisture presence / absence determining means determines whether the temperature gradient detected by the temperature gradient detecting means is equal to or less than a predetermined value. The cooking device according to any one of claims 1 to 3, wherein cooking is determined to be cooking, and oil cooking is determined when the temperature gradient does not fall below a predetermined value. 5. The water presence / absence determining means determines that the cooking of water is cooking when the temperature gradient detected by the temperature gradient detecting means falls below a predetermined value when the temperature of the temperature detecting means is within the range of the boiling detection temperature band. 5. The cooking device according to claim 4, further comprising a moisture presence / absence determination unit that determines that the cooking is oily cooking when the temperature gradient does not fall below a predetermined value. 6. The water presence / absence judging means, when the temperature of the temperature detecting means is within the range of the boiling detecting temperature band, when the temperature inclination detected by the temperature inclination detecting means becomes a predetermined value or less continuously plural times. 5. The cooking device according to claim 4, further comprising a moisture presence / absence determining unit that determines that the cooking is oily cooking if the temperature gradient does not fall below a predetermined value.