JP3058149B2 - Electric rice cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electric rice cooker provided with a blower fan for cooling rice after cooking rice, and more particularly, to control the operation of the blower fan after cooking rice in accordance with a heat retention control selected by a user. The present invention relates to an electric rice cooker that can be operated by the user.

[0002]

2. Description of the Related Art Generally, in an electric rice cooker, rice and water are contained in an inner pot, and the inner pot is heated by a heating means (for example, an electromagnetic induction coil or an electric heater) in accordance with predetermined rice cooking characteristics. To cook rice.

The rice cooked as described above is exposed to high temperatures for a long period of time, during which the deterioration of the rice and the alteration (discoloration) due to the browning reaction are promoted, and the oxidation of fatty acids contained in rice is promoted. Promoted.

The above browning reaction and the oxidation of fatty acids are particularly likely to occur when the temperature of the rice is in the temperature range of 80 to 85 ° C., so that after the rice is cooked (more specifically, after the steaming step is completed), the rice is heated to a heat retaining temperature. Electric rice cookers designed to cool rapidly have been developed.

For example, a blower fan for blowing air for cooling the rice in the inner pot is provided, and the blower fan is operated after the completion of the rice cooking until the temperature of the inner pot drops to about 80 ° C., and then naturally cooled. Something like that has been proposed.

[0006]

In recent years, normal heat control (for example, heat control at an inner pot temperature of 73 ° C.) and low-temperature heat control (for example, heat control at an inner pot temperature of 63 ° C.)
An electric rice cooker that can be selected has been developed, but if normal heat control is selected, the purpose is to keep the heat for a short time, and in many cases meals are made immediately after cooking, while low temperature heat control is selected. If so, the main purpose is to keep it warm for a long time.

However, in the case of the above-mentioned prior art, the operation control method of the blower fan for cooling the rice is the same whether the normal heat control or the low temperature heat control is selected. If you eat within a short time after cooking, the temperature of the rice has dropped,
There was a problem that it did not become rice.

[0008] In other words, various usage patterns of the user (ie,
(Selection of heat retention control).

SUMMARY OF THE INVENTION The present invention has been made in view of the above points, and has as its object to obtain a rice cooling rate corresponding to a user's selection of heat retention control, and thereby to cope with various usage patterns of a user. It is assumed that.

[0010]

According to the first aspect of the present invention, as a means for solving the above-mentioned problems, a rice cooker main body configured to accommodate an inner pot therein, and a lid of the rice cooker main body are provided. An electric rice cooker including a body, a heating unit for heating the inner pot, a heat retention control setting unit for setting a plurality of heat retention controls, and a blower fan for blowing air for cooling the rice in the inner pot. The low-temperature heat insulation system is controlled by the heat insulation control setting means.
If you have set the rice in the inner pot after cooking
At the time of the first temperature decrease until the temperature falls to the low heat retention control temperature
The second is to control the operation of the blower fan so that the interval becomes shorter.
Normal control by means of the control means 1 and the heat control setting means
If is set, the temperature of the inner pot after cooking is finished
Second cooling time until time drops to normal heat keeping control temperature
Is longer than the first cooling time.
Second control means for controlling the operation of the motor.

[0011] With the above configuration, a long time
When low-temperature heat control for heat retention is selected, after cooking rice
From the time when the inner pan temperature falls to the heat retention control temperature
The operation of the blower fan is controlled so that the temperature time is shortened (replacement time).
In other words, the cooling speed of the rice by the blower fan increases.
The operation is controlled so that it is usually for short-time insulation
When heating control is selected, the temperature of the inner pot is controlled from the end of cooking rice.
Make sure that the air
Operation is controlled (in other words, when the fan is
The operation is controlled so that the cooling rate of the rice is reduced). Obedience
If you eat within a short time after cooking,
Temperature control can be selected, and for some time after cooking is finished
If you want to eat when the time has passed, use low-temperature heat control.
You just have to select it.

As in the second aspect of the present invention, the first aspect
In the electric rice cooker described above, when the first control unit is configured to control the blower fan to be continuously operated, by continuously operating the blower fan, the cooling time of rice can be reduced, and Control of the fan becomes easy.

As in the invention of claim 3 , claim 1
In the electric rice cooker according to the present invention , a variable-speed fan is used as the blower fan, and the first control means controls the blower fan to operate strongly. By performing the strong operation, the cooling time of the rice can be reduced, and the control of the blower fan becomes easy.

As in the invention of claim 4 , claim 1
The electric rice cooker according to claim 1, wherein the heating means includes an electromagnetic induction coil that generates an induced eddy current in the inner pot, and reversibly operable electronic parts that cool an electronic part that controls energization of the electromagnetic induction coil. Disposing a cooling fan in the rice cooker main body, controlling the first control means to continuously operate the blower fan, and controlling the electronic component cooling fan to perform reverse rotation operation; In this case, by continuously operating the blower fan to cool the rice and by rotating the electronic component cooling fan in the reverse rotation, the hot air in the rice cooker body can be discharged to the outside, and the cooling time of the rice can be further reduced. Become.

[0015] As in the invention of claim 5 , the claim
The electric rice cooker according to any one of 1, 2, 3, and 4,
In the case where the second control means controls the blower fan to operate intermittently, the intermittent operation of the blower fan makes it possible to extend the cooling time of the rice, and the blower fan Control becomes easy.

As in the invention of claim 6 , the claim
The electric rice cooker according to any one of 1, 2, 3, and 4,
In the meantime, when a variable rotation speed type is adopted as the blower fan, and the second control means is configured to control the blower fan to operate weakly,
By weakly operating the blower fan, the cooling time of the rice can be lengthened, and the control of the blower fan becomes easier.

As in the invention of claim 7 , the claim
The electric rice cooker according to any one of 1, 2, 3, and 4,
In the case where the second control means is configured to control the start of the blower fan after a predetermined time has elapsed from the end of the rice cooking, the operation start of the blower fan is delayed to thereby reduce the rice cooling time. Can be lengthened, and the control of the blower fan becomes easy.

[0018]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Some preferred embodiments of the present invention will be described below in detail with reference to the accompanying drawings.

First Embodiment FIGS. 1 to 3 show an electric rice cooker according to a first embodiment of the present invention.

As shown in FIGS. 1 to 3, the electric rice cooker has a double structure rice cooker main body 1 having a space portion 4 and an inner pot 3 for cooking rice therein. ,
A lid 2 for opening and closing the upper opening of the rice cooker main body 1
And

The rice cooker main body 1 has a body 5 serving as an outer wall.
a and a bottom part 5b serving as a bottom wall, an outer case 5 made of an integrally molded product of synthetic resin, a protection frame 6 having a bottom and made of synthetic resin serving as an inner peripheral wall, and an upper end of the protection frame 6 A synthetic resin shoulder member 7 is connected to the upper end of the outer case 5, and the space 4 is surrounded by the outer case 5, the protective frame 6 and the shoulder member 7. In addition,
The inner pan 3 is housed in the protective frame 6 so as to be removable.

At the center of the bottom surface of the protective frame 6, there is formed a sensor hole 9 for receiving a center sensor 8 acting as a temperature detecting means. .

An annular electromagnetic induction coil (hereinafter referred to as a rice cooking work coil) 10 acting as a heating means during rice cooking so as to surround the sensor hole 9 is provided on the bottom surface of the protective frame 6 and on the side peripheral surface from the bottom surface. It is arranged corresponding to the curved portion between them. The cooking coil 10 for cooking rice,
An alternating magnetic field is generated, and an eddy current that is an induced current is generated in the inner pot 3 by electromagnetic induction of the alternating magnetic field,
Heating is performed using the resistance heat of the eddy current. Note that the inner pot 3 is made of a material (for example, a magnetic material) that can generate an eddy current by the work coil 10 for cooking rice.

The rice cooking work coil 10 is sandwiched between a coil die 11 fixed to the bottom surface of the protection frame 6 and the bottom surface of the protection frame 6. Reference numeral 12 denotes a ferrite core, which has a function of blocking so that the magnetism of the work coil 10 for rice cooking does not affect equipment located below.

A center sensor 8 is provided in the sensor hole 9 so as to contact the bottom of the inner pot 3. Further, an annular electromagnetic induction coil (hereinafter, referred to as a heat retaining work coil) 13 that acts as a heating means at the time of keeping the temperature is attached to a side peripheral surface of the protective frame 6.

At the bottom of the rice cooker main body 1 (ie, at the bottom 5b of the outer case 5), there are provided a power transistor and a rectifier diode bridge for controlling the energization of the rice cooking and warming work coils 10, 13. An electronic component cooling fan 14 for sending cooling air to electronic components such as an omission is provided. The electronic component cooling fan 14 is designed to be capable of reversible operation, and is operated to rotate forward when the electronic component is cooled. An air inlet 15 is formed on the bottom wall of the rice cooker main body 1 (specifically, on the bottom 5 b of the outer case 5) so as to face the electronic component cooling fan 14. Reference numeral 34 denotes a heat sink that radiates heat generated in the electronic component.

On the other hand, the lid 2 is composed of a synthetic resin upper plate 16 constituting the outer surface and a synthetic resin lower plate 17 constituting the inner surface.
A heat insulating material 19 is provided in a space 18 surrounded by.

The lid 2 is attached to the rice cooker main body 1 via a hinge unit 20 formed on one side of the shoulder member 7 so as to be rotatable and detachable.

At the center of the lid 2, there is formed a tubular portion 21 which is suspended from the upper plate 16. Inside the tubular portion 21, steam generated during rice cooking is discharged to the outside. Steam cap 2 having a steam discharge passage 22 for
3 is detachably attached. In the steam cap 23, a ball valve 24 acting as a pressure regulating valve is provided. At the lower end of the steam cap 23,
An inner lid 25 made of a good heat conductor (for example, aluminum alloy) for sealing the opening 3a of the inner pan 3 when the lid 2 is closed is attached. Reference numeral 26 denotes a steam inlet to the steam cap 23, 27 denotes a steam outlet from the steam cap 24, 28 denotes a steam port formed in the inner lid 25, 29
Is a seal packing for sealing between the periphery of the inner lid 25 and the opening 3a of the inner pot 3, and 30 is an inner lid 25 and a lid lower plate 17
This is a seal packing that seals between the two.

The shoulder member 7 is provided with a shoulder heater 31. The outer peripheral edge of the inner lid 25 is pressed against the shoulder heater 31 when the lid 2 is closed, and the inner lid 25 is Heating is performed by heat conduction from the heater 31. The shoulder heater 31 includes a heater ring 32 having an inverted U-shaped cross section, and a heating element 33 disposed in the heater ring 32.
It consists of

Further, the lid 2 is located inside the inner lid 25, and is located inside the opening 3 a of the inner pan 3 with a space 37 interposed between the inner lid 25 and the inner lid 25. A heat radiating plate 38 made of a good heat conductor is provided so as to face the inner side of the inner pan 3 and to support the outer periphery thereof close to the inner peripheral surface of the inner pot 3. The heat radiating plate 38 is attached to a seal packing 40 which is removably fitted to a support shaft 39 projecting downward from the center of the steam cap 23.

With this configuration, the heat conducted from the shoulder heater 31 and the heat radiated from the inner lid 25 during the heat retention are transferred to the air space existing in the space 37 between the inner lid 25 and the radiator plate 38. To the heat radiating plate 38 and then radiated to the surface of the rice R in the inner pot 3. Therefore,
As compared with the case where the heat is directly radiated from the inner lid 25 to the surface of the rice R, the heat radiation is softened, and the yellowing and drying of the surface of the rice R are prevented. The heat sink 38
Is prevented by heat transfer from the inner lid 25. The steam A generated during the cooking of the rice
8 between the outer periphery of the heat sink 38 and the inner lid 25
7, the steam is discharged to the outside through the steam port 28, the steam inlet 26, the steam cap 23, and the steam outlet 27, so that the steam discharge path is lengthened and the number of spills can be reduced. Furthermore, since the heat radiating plate 38 is provided in a state where the heat radiating plate 38 faces inward from the opening 3a of the inner pan 3,
The air layer between the surface of the rice R and the radiator plate 38 in the inner pot 3 can be reduced, and the heat retaining effect is improved. Moreover, since the outer peripheral edge of the heat radiating plate 38 is positioned below the shoulder heater 31, heat from the shoulder heater 31 is transmitted to the upper portion of the inner pot 3. The amount of heat radiated to the surface of the rice R in the inner pot 3 can be reduced by the outer peripheral edge of the radiator plate 38.

[0033] A side portion (for example, in the rice cooker main body 1)
In the space 4 in the hinge unit 20 side), a blower fan 41 is arranged in a state attached to the shoulder member 7 with a screw 42 (see FIG. 3). The blower fan 41 is a centrifugal fan having a scroll type fan casing 43. In this way, it is possible to effectively utilize the space 4 (particularly the space on the hinge unit 20 side where a large surplus space is available) in the rice cooker main body 1, and it is necessary to increase the vertical dimension of the rice cooker main body 1. Disappears.

The outlet 43a of the fan casing 43
Is connected to an inlet 4 of an annular passage 45 formed in the shoulder member 7.
5a. The shoulder member 7 has a plurality of communication ports 4 communicating with the annular passage 45 and an upper part of an annular gap C formed between the inner pan 3 and the protection frame 6.
6 are formed. That is, the blast W from the blast fan 41 is supplied to the upper portion of the gap C through the duct 44, the annular passage 45, and the communication port 46. Reference numeral 47 denotes the body 5 of the outer case 5.
Reference numeral 48 denotes an air intake formed at the lower part of the cover 2 and a lock mechanism for the lid 2.

The side opposite to the hinge of the rice cooker main body 1 (that is, the side on which the lock mechanism 48 for locking the lid 2 is provided).
Is provided with a control board 49 in which a control unit for controlling the energization of the work coils 10 and 13 for rice cooking and heat retention and the shoulder heater 31 is installed. Hinge side (that is, lid 2
On the side on which the lock mechanism 48 for locking is provided, various switches (for example, a rice cooker switch, a reservation switch, a warming switch, and the like) and an operation panel unit 50 including a liquid crystal display device are provided.

As shown in FIG. 2, the operation panel unit 50 includes a rice cooker switch 51, a reservation switch 52, a heat insulation selection switch 53 acting as heat insulation control setting means for selectively setting normal heat insulation and low temperature insulation, and a cancel switch. 54, a reheating switch 55, a menu switch 56, an hour switch 57 for time adjustment, a minute switch 58 for time adjustment, and a liquid crystal display 59.

Next, an electric configuration of the electric rice cooker according to the present embodiment will be described based on an electric circuit diagram shown in FIG. Parts corresponding to those shown in FIGS. 1 and 2 are denoted by the same reference numerals.

The electric power from the commercial AC power supply 60 passes through a temperature fuse 61 and a rectifier circuit 62 that detects and abnormally heats the inner pot 3 and blows it out.
0,13. Reference numeral 63 denotes a smoothing capacitor, and 64 and 65 denote resonance capacitors.

The above-described cooker and warmer work coil 1
Microcomputer units (hereinafter, referred to as 0 and 13)
IGBT drive circuit 6 from 66)
Control signals are supplied from power transistors 69 and 70 which are ON / OFF controlled by commands passed through 7 and 68, respectively.

The microcomputer 66 controls the power transistors 69 and 70 according to a predetermined program, thereby controlling the energization of the work coils 10 and 13, the shoulder heater 31, the electronic component cooling fan 14 and the blower fan 41. This energization control is performed by a thermistor 71 built in the center sensor 8 and a temperature sensor detection circuit 72.
This is performed based on the output signal output through Reference numeral 73 denotes a lid switch for detecting opening / closing of the lid 2. When the lid switch 73 detects that the lid 2 has been opened, the operation of the blower fan 41 is stopped. ing. Note that when the lid switch 73 detects that the lid 2 has been closed, the blowing fan 41
Operation is resumed.

Next, with reference to flowcharts shown in FIGS. 4 to 6 and a time chart shown in FIG. 7, the operation control and the heat retention control of the blowing fan in the electric rice cooker according to the present embodiment will be described.

In this case, the normal heat control and the low temperature heat control are performed by turning on a heat selection switch 53 which is a heat control setting means.
It can be selected by the number of operations. That is, 1
Normal warming control is selected by two ON operations, and low-temperature warming control is selected by two ON operations.

[0043] (I) at step S ₁ (the time chart see the flowchart and 7 in Figure 4) the blower fan operation control, whether low temperature heat keeping control is selected (i.e., heat insulation selection switch 53 twice ON Operation is determined is whether) is, if a positive result is obtained in this (i.e., in a case where the low-temperature heat keeping control is selected set), the energization of the thermal insulation for the work coil 13 is stopped in step S _2, the step S _{In 3} , the blower fan 41 is continuously operated, and the inner pot temperature T detected by the center sensor 8 is input to the microcomputer 66 in step S ₄ .

The lid 2 by the lid switch 73 in step S ₅ that determination is made whether to have been opening operation is detected, an affirmative determination (i.e., determines that the lid 2 is operated to open) has been in this case, the operation of the blower fan 41 is stopped in step S _6. Shutdown of the blower fan 41, the lid 2 by the lid switch 73 in step S ₇ is continued until the detected that the closing operation, when the lid body 2 in step S ₇ is determined to have been closing operation , continuous operation of the blower fan 41 is resumed in step S _8, the process proceeds to step S _9. Incidentally, if a negative determination in step S _5, the process proceeds to omit the step S ₆ ~ Step S ₈ to step S _9. The reason for this is that opening the lid 2 after cooking rice often means eating the cooked rice (in other words, there is no need to cool the rice). Therefore, the operation of the blower fan 41 is stopped so that the rice is not cooled.

[0045] In step S _9, pan among detected by the center sensor 8 temperature T and low temperature heat keeping control temperature Ts
₂ (eg, 63 ° C.), where T>
While it is determined that the ts ₂ is blowing fan 41 is continuously operated, but kept a work coil 13 is set to the OFF state, if it is determined that T ≦ ts _2, blowing fan 41 is operated in step S ₁₀ The operation is stopped (that is, turned off), and thereafter, the process proceeds to the low-temperature heat control described later. That is, the blower fan 41 is the so that the inner bowl temperature T is continuously operated until reduced to a low temperature heat keeping control temperature Ts ₂ after cooking completion. The control is performed by first control means in the operation control means.

On the other hand, when a negative determination is made in step S ₁ (that is, when the normal warming control is selected and set), energization of the warming work coil 13 is stopped in step S ₁₁ , and in step S ₁₂ . Blower fan 41
There intermittent operation (e.g., 8 seconds operation, intermittent operation is repeated eight seconds shutdown) are, pot temperature T among detected by the center sensor 8 in step S ₁₃ is input to the microcomputer 66.

The lid 2 by the lid switch 73 in step S ₁₄ is performed is determined whether it was operated to open is detected, an affirmative determination (i.e., determines that the lid 2 is operated to open) has been in this case, the operation of the blower fan 41 is stopped in step S _15. Shutdown of the blower fan 41, the lid 2 by the lid switch 73 in step S ₁₆ is continued until the detected that the closing operation, when the lid body 2 in the step S ₁₆ is judged to have been closing operation , intermittent operation of the blower fan 41 is resumed in step S _17, the process proceeds to step S _18. In the case where a negative determination is made in step S _14, the steps S ₁₅ ~
The step S ₁₇ to omit the process proceeds to step S _18. The reason for this is that opening the lid 2 after cooking rice often means eating the cooked rice (in other words, there is no need to cool the rice). Therefore, the operation of the blower fan 41 is stopped so that the rice is not cooled.

[0048] In step S _18, the pot temperature among detected by the center sensor 8 T and the normal heat keeping control temperature Ts
₁ (eg, 73 ° C.), where T>
While it is determined that Ts ₁ is blowing fan 41 is intermittently operated, but kept a work coil 13 is set to the OFF state, if it is determined that T ≦ Ts _1, the blower fan 41 is operated in step S ₁₉ The operation is stopped (that is, turned off), and thereafter, the process is shifted to the normal warming control described later. That is, the blower fan 41 is of a be operated intermittently until the internal pot temperature T drops to normal heat keeping control temperature Ts ₁ after cooking completion. The control is performed by the second control unit in the operation control unit.

As described above, at the time of selecting the low-temperature heat retention control for the purpose of keeping the heat for a long time, the first temperature decrease from the end of the rice cooking until the inner pot temperature T falls to the heat retention control temperature Ts ₂ (for example, 63 ° C.). The blower fan 41 is continuously operated so that the time t ₀ ′ (for example, 30 minutes to 1 hour) is shortened, and when the normal warming control for short-time warming is selected, the inner pot temperature T is controlled from the end of the rice cooking. Temperature Ts ₁ (for example, 73
° C) until the second cooling time t ₀ (for example, 2
The blower fan 41 is operated intermittently so as to increase the time (see FIG. 7). Therefore, in the case of eating within a short time after the completion of rice cooking, the normal heat retention control may be selected, and in the case of eating after a certain period of time after the completion of rice cooking, the low temperature insulation control may be selected. It will be.

[0050] (II) normally kept control incubated for work coil 13 at the step S ₁ (the time chart see the flowchart and 7 of FIG. 5)
Energization to is stopped, the inner pot temperature T in step S ₂
And the temperature T obtained by subtracting the temperature gap α for preventing hunting from the normal heat retention control temperature Ts ₁ (for example, 73 ° C.).
Comparison with s _1-.alpha. is performed, wherein, when it is judged that T ≦ Ts _{1 -α,} is energized to heat insulation for the work coil 13 in step S ₃ (i.e., the ON state). Although the inner pot temperature T in this state is raised, the temperature Ts ₁ + alpha plus temperature gap alpha for preventing hunting in the inner pot temperature T and the normal heat keeping control temperature Ts ₁ in step S ₄
When it is determined here that T ≧ Ts ₁ + α, the power supply to the work coil for heat retention 13 is stopped in step S ₅ (that is, the work coil 13 is turned off). The above control is repeated.

[0051] (II) a low temperature heat keeping control energization of the thermal insulation for the work coil 13 in step S ₁ (the time chart see the flowchart and 7 of FIG. 6) is stopped, t ₁ timer in step S ₂ (e.g., 6 hours timer) is started, the inner pot temperature T and low temperature retaining control temperature Ts ₂ in step S ₃ (e.g.,
63 ° C.) and a temperature Ts ₂ -α obtained by subtracting a temperature gap α for preventing hunting, where
If it is determined that T ≦ Ts ₂ −α, power is supplied to the work coil for heat retention 13 (that is, it is turned ON) in step S ₄ . Inner bowl temperature T in this state is increased, but compared with the temperature Ts ₂ + alpha to the inner bowl temperature T and low temperature retaining control temperature Ts ₂ plus temperature gap alpha for preventing hunting in Step S ₅ is made, Here, T ≧ T
If it is determined that s ₂ + alpha, the energization of the thermal insulation for the work coil 13 is stopped in step S ₆ (i.e., an OFF state). The above control is repeated until t ₁ timer in step S ₇ is determined to have counted up.

[0052] When t ₁ timer in step S ₇ is determined to have counted up, is energized thermal insulation for the work coil 13 in step S ₈ (i.e., set to ON state), t ₂ timer (for example, in step S ₉ , 6 hour timer) is started. Then, although the inner pot temperature T rises, the inner pot temperature T and low temperature retaining control temperature Ts ₂ slightly higher than the set temperature Ts ₃ in step S ₁₀ (for example,
65 ° C.) and a temperature Ts ₃ + α obtained by adding a temperature gap α for preventing hunting, where T ≧ T
If it is determined that s ₃ + α, the energization of the thermal insulation for the work coil 13 is stopped in step S ₁₁ (i.e., OFF
State). The inner pot temperature T drops in this state, but compared from the inner bowl temperature T the set temperature Ts ₃ and the temperature Ts _3-.alpha. minus the temperature gap α for hunting prevention is made in step S _12, here,
If it is determined that T ≦ Ts ₃ −α, power is supplied to the work coil for heat retention ₁₃ in step S13 (that is, the work coil 13 is turned on). The control described above is repeated until in step S ₁₄ t ₂ timer is determined to have counted up.

[0053] When t ₂ timer is determined to have counted up in step S _14, a temperature Ts ₁ plus the temperature gap α for preventing hunting in the inner pot temperature T and the normal heat keeping control temperature Ts ₁ in step S ₁₅ + Α. Here, when it is determined that T ≧ Ts ₁ + α,
The energization of the thermal insulation for the work coil 13 is stopped in step S ₁₆ (that is, an OFF state). Inner bowl temperature T in this state is lowered, but the temperature Ts ₁ minus the temperature gap α for the inner bowl temperature T and the normal heat keeping control temperature Ts ₁ prevent hunting in the step S ₁₇
Comparison with-.alpha. is made, wherein, when it is judged that T ≦ Ts _1-.alpha., incubated for work coil 1 in step S ₁₈
3 is turned on (that is, turned on). The above control is repeated.

That is, when the low-temperature heat control is continued for a predetermined time (for example, 6 hours), the temperature of the rice is changed by gradually increasing the heat control temperature and finally returning to the normal heat control. They try to prevent that. The transition from the low-temperature heat control to the normal heat control may be performed continuously.

Second Embodiment FIG. 8 shows a flowchart of the operation control of a blower fan in an electric rice cooker according to a second embodiment of the present invention.

In this case, a variable-speed fan is used as the blower fan 41. Accordingly, the flowchart shown in FIG. 8 is different from the flowchart for the blower fan operation control (see FIG. 4) in the first embodiment in that the blower fan “continuous operation” is set to “strong” operation and the blower fan is set to “intermittent operation”. Since we have only changed to "weak" driving,
Detailed description is omitted.

Third Embodiment FIG. 9 is a flowchart showing the operation control of a blower fan in an electric rice cooker according to a third embodiment of the present invention.

In this case, when the low-temperature keeping control is selected, the operating state of the blower fan 41 is changed in accordance with the amount of cooked rice. The operation control of the blower fan in this case will be described below.

In step S ₁ , it is determined whether or not the low-temperature keeping control has been selected (that is, if the heat keeping selection switch 53 is
Is determined N whether or not operated), when a positive result is obtained in this (i.e., in a case where the low-temperature heat keeping control is selected set), the energization of the thermal insulation for the work coil 13 is stopped in step S _2, the determination of the cooking amount is made in step S ₃ and the step S _4. If it is determined that rice amount "large" in step S _3, the process proceeds to step S _5,
Blowing fan 41 is continuously operated, if it is determined that the cooking volume "medium" in the step S _4, the process proceeds to step S _6, the blower fan 41 is repeated intermittent operation (i.e., 8 seconds operation, 8 seconds shutdown is intermittently operated), when it is determined that the cooking amount "small" in step S _4, step S ₇
, The blower fan 41 is operated intermittently (ie, 4 seconds operation,
Intermittent operation in which the operation is stopped for 12 seconds), and step S
_{At 8} , the inner pot temperature T detected by the center sensor 8 is input to the microcomputer 66.

[0060] lid 2 by the lid switch 73 in step S ₉ is made whether the determination that it has been opening operation is detected, an affirmative determination (i.e., determines that the lid 2 is operated to open) has been in this case, the operation of the blower fan 41 is stopped in step S _10. Shutdown of the blower fan 41, the lid 2 by the lid switch 73 in step S ₁₁ is continued until the detected that the closing operation, when the lid body 2 is determined to have been closing operation in Step S ₁₁ , continuous operation or intermittent operation of the blower fan 41 is resumed in step S _12, the process proceeds to step S _13. In the case where a negative determination is made in step S _9, the step S omit Step S ₁₀ ~ Step S ₁₂
Proceed to ₁₃ . The reason for this is that after cooking rice, the lid 2
Is often operated means that the cooked rice is eaten (in other words, there is no need to cool the rice), so that the operation of the blower fan 41 is stopped and the rice is eaten. This is in order not to be cooled.

[0061] In step S _13, pan among detected by the center sensor 8 temperature T and low temperature heat keeping control temperature Ts
₂ (eg, 63 ° C.), where T>
While it is determined that Ts ₂ , the blower fan 41 is operated continuously or intermittently, and the heat retaining work coil 13 is
Although are FF state, if it is determined that T ≦ Ts _2, in step S ₁₄ the blowing fan 41 is stopped operating (i.e., is in an OFF state), then the procedure moves to the low temperature heat keeping control. That is, the blower fan 41 is the so that the inner pot temperature T after cooking completion is driven at a driving state corresponding to the rice amount until reduced to a low temperature heat keeping control temperature Ts _2. The control is performed by first control means in the operation control means.

On the other hand, when a negative determination is made in step S ₁ (that is, when the normal heat retaining control is selected and set), the energization of the heat retaining work coil 13 is stopped in step S ₁₅ , and in step S ₁₆ Blower fan 41
There intermittent operation (e.g., 8 seconds operation, intermittent operation is repeated eight seconds shutdown) are, pot temperature T among detected by the center sensor 8 in step S ₁₇ is input to the microcomputer 66.

[0063] lid 2 by the lid switch 73 in step S ₁₈ is performed is determined whether it was operated to open is detected, an affirmative determination (i.e., determines that the lid 2 is operated to open) has been in this case, the operation of the blower fan 41 is stopped in step S _19. Shutdown of the blower fan 41, the lid 2 by the lid switch 73 in step S ₂₀ is continued until the detected that the closing operation, when the lid body 2 in the step S ₂₀ is judged to have been closing operation , intermittent operation of the blower fan 41 is resumed in step S _21, the process proceeds to step S _22. In the case where a negative determination is made in step S _18, the steps S ₁₉ ~
Step S ₂₁ is omitted proceeds to step S _22. The reason for this is that opening the lid 2 after cooking rice often means eating the cooked rice (in other words, there is no need to cool the rice). Therefore, the operation of the blower fan 41 is stopped so that the rice is not cooled.

[0064] In step S _22, the pot temperature among detected by the center sensor 8 T and the normal heat keeping control temperature Ts
₁ (eg, 73 ° C.), where T>
While it is determined that Ts ₁ is blowing fan 41 is intermittently operated, but kept a work coil 13 is set to the OFF state, if it is determined that T ≦ Ts _1, the blower fan 41 is operated in step S ₂₃ The operation is stopped (that is, turned off), and thereafter, the process is shifted to the normal temperature keeping control. That is, the blower fan 41 is of a be operated intermittently until the internal pot temperature T drops to normal heat keeping control temperature Ts ₁ after cooking completion. The control is performed by the second control unit in the operation control unit.

As described above, when low-temperature heat retention control is selected for the purpose of keeping heat for a long time, the first temperature decrease from the end of rice cooking until the inner pot temperature T falls to the heat retention control temperature Ts ₂ (for example, 63 ° C.). The blower fan 41 is continuously operated so that the time t ₀ ′ (for example, 30 minutes to 1 hour) is shortened, and when the normal warming control for short-time warming is selected, the inner pot temperature T is controlled from the end of the rice cooking. Temperature Ts ₁ (for example, 73
° C) until the second cooling time t ₀ (for example, 2
The blower fan 41 is operated intermittently so as to increase the time (see FIG. 7). Therefore, in the case of eating within a short time after the completion of rice cooking, the normal heat retention control may be selected, and in the case of eating after a certain period of time after the completion of rice cooking, the low temperature insulation control may be selected. It will be.

Fourth Embodiment FIG. 10 is a flowchart showing the operation control of a blower fan in an electric rice cooker according to a fourth embodiment of the present invention.

In this case, the operation of the blower fan is started after a lapse of a predetermined time from the end of rice cooking.
The operation control of the blower fan in this case will be described below.

In step S ₁ , it is determined whether or not the low-temperature insulation control has been selected (that is, if the heat insulation selection switch 53 is
Is determined N whether or not operated), when a positive result is obtained in this (i.e., in a case where the low-temperature heat keeping control is selected set), the energization of the thermal insulation for the work coil 13 is stopped in step S _2, the blower fan 41 in step S ₃
There is continuously operated, the pot temperature T among detected by the center sensor 8 in step S ₄ is input to the microcomputer 66.

[0069] lid 2 by the lid switch 73 in step S ₅ that determination is made whether to have been opening operation is detected, an affirmative determination (i.e., determines that the lid 2 is operated to open) has been in this case, the operation of the blower fan 41 is stopped in step S _6. Shutdown of the blower fan 41, the lid 2 by the lid switch 73 in step S ₇ is continued until the detected that the closing operation, when the lid body 2 in step S ₇ is determined to have been closing operation , continuous operation of the blower fan 41 is resumed in step S _8, the process proceeds to step S _9. Incidentally, if a negative determination in step S _5, the process proceeds to omit the step S ₆ ~ Step S ₈ to step S _9. The reason for this is that opening the lid 2 after cooking rice often means eating the cooked rice (in other words, there is no need to cool the rice). Therefore, the operation of the blower fan 41 is stopped so that the rice is not cooled.

In step S ₉ , the inner pot temperature T detected by the center sensor 8 and the low temperature keeping control temperature Ts
₂ (eg, 63 ° C.), where T>
While it is determined that the ts ₂ is blowing fan 41 is continuously operated, but kept a work coil 13 is set to the OFF state, if it is determined that T ≦ ts _2, blowing fan 41 is operated in step S ₁₀ The operation is stopped (that is, turned off), and thereafter, the process proceeds to the low-temperature heat control described later. That is, the blower fan 41 is the so that the inner bowl temperature T is continuously operated until reduced to a low temperature heat keeping control temperature Ts ₂ after cooking completion. The control is performed by first control means in the operation control means.

On the other hand, when a negative determination is made in step S ₁ (that is, when the normal warming control is selected and set), the power supply to the warming work coil 13 is stopped in step S ₁₁ , and in step S ₁₂ . Blower fan 41
There continues the operation stop state, t ₃ in step S ₁₃
A timer (eg, an hour timer) is started,
Pot temperature T among detected by the center sensor 8 is inputted to the microcomputer 66 in step S _14. Operation stop state of the blower fan 41 is continued in step S ₁₅ until t ₃ timer is determined to have counted up,
If t ₃ timer is determined to have counted up in step S _15, the blower fan 4 in step S ₁₆
1 is intermittently operated (for example, an intermittent operation in which an 8-second operation and an 8-second operation stop are repeated).

[0072] lid 2 by the lid switch 73 in step S ₁₇ is performed whether the determination that it has been opening operation is detected, an affirmative determination (i.e., determines that the lid 2 is operated to open) has been in this case, the operation of the blower fan 41 is stopped in step S _18. Shutdown of the blower fan 41, the lid 2 by the lid switch 73 in step S ₁₉ is continued until the detected that the closing operation, when the lid body 2 in the step S ₁₉ is judged to have been closing operation , intermittent operation of the blower fan 41 is resumed in step S _20, the process proceeds to step S _21. In the case where a negative determination is made in step S _17, the steps S ₁₈ ~
Step S ₂₀ is omitted proceeds to step S _21. The reason for this is that opening the lid 2 after cooking rice often means eating the cooked rice (in other words, there is no need to cool the rice). Therefore, the operation of the blower fan 41 is stopped so that the rice is not cooled.

[0073] In step S _21, the pot temperature among detected by the center sensor 8 T and the normal heat keeping control temperature Ts
₁ (eg, 73 ° C.), where T>
While it is determined that Ts ₁ is blowing fan 41 is intermittently operated, but kept a work coil 13 is set to the OFF state, if it is determined that T ≦ Ts _1, the blower fan 41 is operated in step S ₂₂ The operation is stopped (that is, turned off), and thereafter, the process is shifted to the normal temperature keeping control. That is, the blower fan 41 is started to operate after a lapse of a predetermined time t ₃ (for example, one hour) from the end of rice cooking, and thereafter is operated intermittently until the inner pot temperature T decreases to the normal heat retention control temperature Ts _1. It becomes. The control is performed by the second control unit in the operation control unit.

As described above, at the time of selecting the low-temperature heat retention control for the purpose of keeping the temperature for a long time, the first temperature decrease from the end of the rice cooking until the inner pot temperature T falls to the heat retention control temperature Ts ₂ (for example, 63 ° C.). The blower fan 41 is continuously operated so that the time t ₀ ′ (for example, 30 minutes to 1 hour) is shortened, and when the normal warming control for short-time warming is selected, the inner pot temperature T is controlled from the end of the rice cooking. Temperature Ts ₁ (for example, 73
° C) until the second cooling time t ₀ (for example, 2
The blower fan 41 is operated intermittently so as to increase the time (see FIG. 11). Therefore, in the case of eating within a short time after the completion of rice cooking, the normal heat retention control may be selected, and in the case of eating after a certain period of time after the completion of rice cooking, the low temperature insulation control may be selected. It will be.

In this embodiment, when the low-temperature heat-retaining control is selected, the blower fan 41 is continuously operated, and when the normal heat-retention control is selected, the blower fan 4 is turned on.
1 is intermittently operated, but a variable-rotation type fan is used as the blower fan 41, and when the low-temperature insulation control is selected, the blower fan 41 is operated "strongly" and the normal insulation control is selected. In this case, the blower fan 41 may be operated "weakly".

Fifth Embodiment FIG. 12 is a flowchart showing the operation control of a blower fan in an electric rice cooker according to a fourth embodiment of the present invention.

In this case, when the low-temperature keeping control is selected, the blower fan 41 is continuously operated and the electronic component cooling fan 14 is operated in the reverse rotation.

[0078] In step S _1, a determination is made in cooking is whether, and wherein when the determination is positive, the electronic component cooling fan 14 in step S ₂ is forward rotation operation, the blower fan 41 in step S ₃ Continue the operation stop state.

[0079] This state is cooking is continued until it is determined to have ended in step S _4, step S ₄
In If it is determined that the cooking ends, whether low temperature heat keeping control is selected in step S ₅ (i.e., whether kept selection switch 53 has been turned ON twice) is determined,
If a positive result is obtained in this (i.e., if the low temperature heat keeping control is selected set), the energization of the thermal insulation for the work coil 13 in step S ₆ is stopped, the blower fan 41 is started operating in step S ₇ , electronic component cooling fan 14 in step S ₈ is reversely rotated operating, pan temperature T among detected by the center sensor 8 is inputted to the microcomputer 66 in step S _9.

[0080] lid 2 by the lid switch 73 in step S ₁₀ is performed is determined whether it was operated to open is detected, an affirmative determination (i.e., determines that the lid 2 is operated to open) has been in this case, the operation of the blower fan 41 and the electronic component cooling fan 14 is stopped in step S _11. Cap switch 7 in this operation stop of the blower fan 41 and the electronic component cooling fan 14, step S ₁₂
Lid 2 by 3 is continued until the detected that the closing operation, when the lid body 2 in the step S ₁₂ is judged to have been closing operation, the operation of the blower fan 41 is resumed in step S _13, step reverse rotation operation of the electronic component cooling fan 14 in S ₁₄ is resumed, the process proceeds to step S _15. In the case where a negative determination is made in step S _10, the step S omit Step S ₁₁ ~ Step S ₁₄
Proceed to ₁₅ . The reason for this is that after cooking rice, the lid 2
Is often operated means that the cooked rice is eaten (in other words, there is no need to cool the rice), so that the blower fan 41 and the electronic component cooling fan 14 are operated. This is to stop the rice from cooling down.

[0081] In step S _15, the pot among detected by the center sensor 8 temperature T and low temperature heat keeping control temperature Ts
₂ (eg, 63 ° C.), where T>
While it is determined that the ts ₂ is reverse rotation operation of the operation of the blower fan 41 and the electronic component cooling fan 14 is continued,
The work coil 13 for keeping heat is turned off, but T ≦
If it is determined that the ts _2, in step S ₁₆ the blowing fan 41 and the electronic component cooling fan 14 is stopped operating (i.e., is in an OFF state), then the procedure moves to the low temperature heat keeping control. That is, the reverse rotation operation of the operation and the electronic component cooling fan 14 of the blower fan 41, the inner bowl temperature T after cooking completion is of the be continued until drops to a low temperature heat keeping control temperature Ts _2. In this way, the inner pan 3 is cooled by the air from the blower fan 41, and the hot air trapped in the rice cooker body 1 is discharged to the outside by the reverse rotation operation of the electronic component cooling fan 14, so that the rice is cooked. Can further increase the cooling rate. The control is performed by first control means in the operation control means.

[0082] On the other hand, if a negative determination is made in step S ₅ (i.e., when the normal heat keeping control is selected set), the energization of the thermal insulation for the work coil 13 is stopped in step S _17, in step S ₁₈ Blower fan 41
Is started, the operation of the electronic component cooling fan 14 is stopped in step S ₁₉ , and the inner pot temperature T detected by the center sensor 8 in step S ₂₀ is
6 is input.

[0083] lid 2 by the lid switch 73 in step S ₂₁ is performed is determined whether it was operated to open is detected, an affirmative determination (i.e., determines that the lid 2 is operated to open) has been in this case, the operation of the blower fan 41 is stopped in step S _22. Shutdown of the blower fan 41, the lid 2 by the lid switch 73 in step S ₂₃ is continued until the detected that the closing operation, when the lid body 2 in the step S ₂₃ is judged to have been closing operation , the operation of the blower fan 41 is resumed in step S _24, the process proceeds to step S _25. Step S ₂₁
If a negative determination is made in, the process proceeds to step S ₂₅ by skipping step S ₂₂ ~ step S _24. The reason for this is that opening the lid 2 after cooking rice often means eating the cooked rice (in other words, there is no need to cool the rice). Therefore, the operation of the blower fan 41 is stopped so that the rice is not cooled.

In step S ₂₅ , the inner pot temperature T detected by the center sensor 8 and the normal heat control temperature Ts
₁ (eg, 73 ° C.), where T>
While it is determined that the ts ₁ is blowing fan 41 is operated, the temperature-maintaining work coil 13 but is set to OFF state,
If it is determined that T ≦ Ts _1, in step S ₂₆ the blowing fan 41 is stopped operating (i.e., is in an OFF state), then transferred to normal heat keeping control. That is, the blower fan 41 is the inner pot temperature T after cooking completion so that the operated until reduced to normal heat keeping control temperature Ts _1. The control is performed by the second control unit in the operation control unit.

As described above, when the low-temperature heat control for the purpose of keeping the heat for a long time is selected, the first temperature lowering after the rice cooking is completed until the inner pot temperature T falls to the heat-retention control temperature Ts ₂ (for example, 63 ° C.). The blower fan 41 is operated so that the time t ₀ ′ (for example, 20 minutes to 40 minutes) is shortened, and the electronic component cooling fan 14 is driven to rotate in the reverse direction. A second cooling time t ₀ (for example, 30 minutes to 1) from the end of rice cooking until the inner pot temperature T drops to the heat retention control temperature Ts ₁ (for example, 73 ° C.).
Only the blower fan 41 is operated so that the time length becomes longer (see the time chart of FIG. 13). Therefore, in the case of eating within a short time after the completion of rice cooking, the normal heat retention control may be selected, and in the case of eating after a certain period of time after the completion of rice cooking, the low temperature insulation control may be selected. It will be.

In each of the above embodiments, the work coil is used as the heating means. However, the present invention can of course be applied to an apparatus using an electric heater as the heating means.

[0087]

According to the first aspect of the present invention, a rice cooker main body configured to accommodate an inner pan therein, a lid of the rice cooker main body, and a heating means for heating the inner pan are provided. An electric rice cooker comprising: a heat insulation control setting means for setting a plurality of heat insulation controls; and a blower fan for blowing air for cooling the rice in the inner pan, wherein the heat insulation control setting means keeps the temperature low.
When temperature control is set,
The first descent until the temperature of the pan falls to the low heat insulation control temperature
The operation of the blower fan is controlled so that the temperature time is shortened.
The first control means and the heat retention control setting means
If the heat insulation is set, after cooking rice, the inner pot
The second temperature decrease until the temperature falls to the normal heat retention control temperature
The air blowing so that the time is longer than the first cooling time.
Second control means for controlling the operation of the fan ,
When low temperature heat control is selected for long-term heat insulation, rice cooking
From the end of the process until the temperature of the inner pan falls to the heat retention control temperature.
Operate and control the blower fan so that the cooling time of 1 becomes shorter.
(In other words, the cooling rate of rice by the blower fan is high.
Operation) to keep the heat for a short time.
When normal temperature control is selected, the temperature of the inner pot is maintained after cooking rice
The second cooling time until the temperature drops to the control temperature will be longer
Control the operation of the blower fan (in other words, the blower fan).
Operation control so that the rice cooling rate
Place to eat within a short time after cooking rice
In this case, it is sufficient to select the heat retention control, usually after cooking rice.
If you eat after some time,
It is sufficient to select the low-temperature keeping control, and there is an effect that a rice cooling state corresponding to various usage patterns of the user can be obtained.

As in the invention of claim 2 , claim 1
In the electric rice cooker described above, when the first control unit is configured to control the blower fan to be continuously operated, by continuously operating the blower fan, the cooling time of rice can be reduced, and Control of the fan becomes easy.

As in the invention of claim 3 , claim 1
In the electric rice cooker according to the present invention, when the blower fan is of a variable rotation speed type, and the first control means controls the blower fan to operate strongly, the blower fan is By performing the strong operation, the cooling time of the rice can be reduced, and the control of the blower fan becomes easy.

As in the invention of claim 4 , claim 1
The electric rice cooker according to claim 1, wherein the heating means includes an electromagnetic induction coil that generates an induced eddy current in the inner pot, and reversibly operable electronic parts that cool an electronic part that controls energization of the electromagnetic induction coil. Disposing a cooling fan in the rice cooker main body, controlling the first control means to continuously operate the blower fan, and controlling the electronic component cooling fan to perform reverse rotation operation; In this case, by continuously operating the blower fan to cool the rice and by rotating the electronic component cooling fan in the reverse rotation, the hot air in the rice cooker body can be discharged to the outside, and the cooling time of the rice can be further reduced. Become.

As in the invention of claim 5 , the claim
The electric rice cooker according to any one of 1, 2, 3, and 4,
Fraud and mitigating risk the second control means, when the controls to intermittently operate the blowing fan, by intermittent operation of the blower fan, it becomes to be able to lengthen the rice cooling time, the blower fan Control becomes easy.

As in the invention of claim 6 , the claim
1, 2, 3 and any one SL mounting electric rice cooker 4
In the meantime, when a variable rotation speed type is adopted as the blower fan, and the second control means is configured to control the blower fan to operate weakly,
By weakly operating the blower fan, the cooling time of the rice can be lengthened, and the control of the blower fan becomes easier.

As in the invention of claim 7 , the claim
The electric rice cooker according to any one of 1, 2, 3, and 4,
In the case where the second control means is configured to control the start of the blower fan after a predetermined time has elapsed from the end of the cooking of rice, by delaying the start of the operation of the blower fan, the rice cooling time is reduced. Can be lengthened, and the control of the blower fan becomes easy.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view of an electric rice cooker according to a first embodiment of the present invention.

FIG. 2 is a front view of an operation panel unit in the electric rice cooker according to the first embodiment of the present invention.

FIG. 3 is a connection diagram of a control circuit unit in the electric rice cooker according to the first embodiment of the present invention.

FIG. 4 is a flowchart of operation control of a blower fan in the electric rice cooker according to the first embodiment of the present invention.

FIG. 5 is a flowchart of normal warming control in the electric rice cooker according to the first embodiment of the present invention.

FIG. 6 is a flowchart of low-temperature keeping control in the electric rice cooker according to the first embodiment of the present invention.

FIG. 7 is a time chart at the time of heat retention control in the electric rice cooker according to the first embodiment of the present invention.

FIG. 8 is a flowchart of operation control of a blower fan in the electric rice cooker according to the second embodiment of the present invention.

FIG. 9 is a flowchart of operation control of a blower fan in the electric rice cooker according to the third embodiment of the present invention.

FIG. 10 is a flowchart of operation control of a blower fan in an electric rice cooker according to a fourth embodiment of the present invention.

FIG. 11 is a time chart at the time of heat retention control in the electric rice cooker according to the fourth embodiment of the present invention.

FIG. 12 is a flowchart of operation control of a blower fan in an electric rice cooker according to a fifth embodiment of the present invention.

FIG. 13 is a time chart at the time of heat retention control in an electric rice cooker according to a fifth embodiment of the present invention.

[Explanation of symbols]

1 is a rice cooker main body, 2 is a lid, 3 is an inner pot, 10 is a heating means (working coil for cooking rice), 13 is a heating means (work coil for keeping heat), 14 is a cooling fan for electronic parts, 41 is a blower fan, 53 is thermal insulation control setting means (thermal insulation selection switch),
66 microcomputer, T is the inner pot temperature, Ts ₁ is normally kept control temperature, Ts ₂ is low temperature retaining control temperature, t ₀ 'the first cooling time, t ₀ is the second cooling time.

Claims (7)

(57) [Claims] 1. A rice cooker main body configured to accommodate an inner pot therein, a lid of the rice cooker main body, a heating means for heating the inner pan, and a heat insulator for setting a plurality of heat insulation controls. An electric rice cooker comprising control setting means and a blower fan for blowing air for cooling rice in the inner pot, wherein the low-temperature heat control is set by the heat control setting means .
In this case, the temperature of the inner pot is kept at the low
So that the first cooling time before cooling down
First control means for controlling the operation of the blowing fan;
When normal heat retention is set by the heat retention control setting means
After cooking is finished, the temperature of the inner pot is usually the heat insulation control temperature
The second cooling time until the temperature falls to the first cooling time
The second controlling the operation of the blower fan to be longer
An electric rice cooker provided with the second control means . Wherein said first control means, electric cooker of claim 1, wherein in that the controls to continuous operation of the blower fan. 3. A variable-speed fan as the blower fan, and the first control means includes:
Electric cooker of claim 1, wherein in that the controls to operate the strength of the blowing fan. 4. An electronic component cooling fan that employs an electromagnetic induction coil for generating an induced eddy current in the inner pan and cools an electronic component that controls the energization of the electromagnetic induction coil as the heating means. Is arranged in the rice cooker main body, and the first control means is configured to control the blower fan to operate continuously and to control the electronic component cooling fan to rotate in the reverse direction. electric cooker of claim 1, wherein. Wherein said second control means, said claims 1, 2, 3 and any electrical one claim 4, characterized in that said blower fan shall be controlled to intermittent operation rice cooker. 6. A variable-speed fan as the blower fan, and the second control means includes:
The electric rice cooker according to any one of claims 1, 2, 3, and 4 , wherein the blower fan is controlled to perform a weak operation. 7. The system according to claim 1, wherein the second control means controls the blower fan to start operating after a predetermined time has elapsed from the end of rice cooking.
The electric rice cooker according to any one of 1, 2, 3, and 4 .