JP3059873B2 - Hot plate for cooking - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking hotplate for home and business use.

[0002]

2. Description of the Related Art A conventional cooking hot plate is shown in FIG.
As shown in FIG. 8A, a cooking plate 2 in which a sheathed heater 1 is directly cast is mounted on a hot plate main body 3, or FIG.
As shown in (b), there is a type in which the cooking plate 6 is placed on a sheath heater 5 fixed to the hot plate body 4 side.

In such a cooking hot plate, as shown in FIGS. 9 (a) and 9 (b), only the right half or only the left half of the cooking plate 10 can be heated, or the entire surface can be heated. There is something. In this type of hot plate, a heater 11 corresponding to the right half surface and a heater 12 corresponding to the left half surface are respectively mounted, and when heating one of the left and right surfaces, one or the whole surface is heated. In this case, a specified voltage is applied to both the left and right heaters 11 and 12. Such a hot plate is also disclosed in Japanese Utility Model Laid-Open No. 57-99644.

[0004]

In a conventional cooking hot plate capable of separately heating the right half surface and the left half surface, separate heaters are attached to the right half surface and the left half surface, respectively. Two heaters were required.
In order to perform partial heating at three or more locations, three or more heaters were required.

[0005] For this reason, in the system in which the sheathed heater is cast into the cooking plate, the shape of the back surface of the cooking plate is complicated, the cost of the mold is high, and the connection between the terminal of the heater and the hot plate body is complicated. Also, in the case of the method in which the sheathed heater is fixed to the hot plate body, there are many parts for attaching the heater to the hot plate body, resulting in high cost,
Installation work was also complicated. In any case, as the number of heaters increased, the structure became complicated and the manufacturing cost increased.

In Japanese Utility Model Laid-Open Publication No. 60-195638, a heating element is provided on the back of a pan, and a part of the heating element is snake-mounted on a part of the pan so that a part of the pan is concentratedly heated. A music focused cooker is disclosed. In this cooker, different temperature ranges can be obtained with one heating element, but it is not possible to heat only the right half or the left half as described above.

On the other hand, in a conventional cooking hot plate,
A temperature detector in contact with the back of the cooking plate detects a decrease in the temperature of the cooking plate when food is placed on the preheated cooking plate, and energizes the heater until the cooking plate reaches a predetermined temperature. Heating. Therefore, it is necessary to mount the temperature detector so as not to be affected by the surrounding atmosphere, and the mounting work of the temperature detector is complicated. Moreover,
If the number of heaters is increased to increase the number of partial heating locations, the number of temperature detectors is required, which complicates the structure and increases the manufacturing cost.

[0008] The method of energizing the heater in the cooking hot plate provided with the temperature detector is such that a constant voltage is applied when the temperature of the cooking plate detected by the temperature detector is lower than a predetermined temperature. When the temperature is higher than the predetermined temperature, the power supply is stopped. That is, a constant voltage is opened and closed to energize the heater to heat the cooking plate. For this reason,
Depending on the type and amount of food, heating that is worth cooking may not be possible.

Further, in cooking using a hot plate or the like, it is common to start cooking after preheating a cooking plate or the like to an appropriate temperature. In recent years, there has been an increasing demand for baking cooked foods more deliciously, and the thickness of the cooking plate has been increased to increase the heat capacity. However, since the heat capacity has been increased, the preheating time for the rise of the cooking plate may be long. As a countermeasure, the power is increased more than necessary and preheating is performed for about 20 minutes, but the power consumption that can be used is limited due to the limit of the power capacity of the power outlet in the house, so the conventional heating method Then it was difficult to respond.

SUMMARY OF THE INVENTION In view of the above, it is an object of the present invention to provide a cooking hot plate that eliminates a temperature sensor and the like and enables partial heating, shortening of preheating time, efficient heating of food, detection of completion of cooking, and the like. And

[0011]

According to the first aspect of the present invention, as shown in FIGS. 1 and 3, the cooking plate 20 is formed of a conductive sheet heating element and at least three portions on the back surface of the cooking plate 20. or more (e.g. seven places) electrode portions 26a to 26g are provided on the cooking plate 20 is a plurality of heat generating surface a by energizing between the electrodes portion 26a to 26g, B, is divided and C, each originating
Control unit 35 for selectively energizing hot surfaces A, B, and C
Is provided .

According to a second aspect of the present invention, there is provided a cooking plate
At the time of preheating of 0, the power consumption in some of the heating surfaces A, B, and C among the plurality of heating surfaces A, B, and C is increased within the range of the rated power, and the heating surfaces A, B, and C are sequentially preheated. Thus, the preheating time is shortened.

According to a third aspect of the present invention, there is provided a cooking plate
0 is a negative-characteristic planar heating element, and detects an increase in resistance value or a decrease in current value due to a decrease in temperature of the heating surfaces A, B, and C.
By Rukoto, the heat generating surface A from a change in resistance value or current value, B, and detecting the presence or absence of food on C, the calling
Each heating surface A, depending on the presence or absence of cooking on heating surfaces A, B, C
This controls the energization of B and C.

According to a fourth aspect of the present invention, the power consumption on the heating surfaces A, B, and C where the food is located is equal to or higher than the power consumption before the detection of the food.

According to a fifth aspect of the present invention, the power consumption on the heat generating surfaces A, B, and C without cooking is reduced, and the power consumption on the heat generating surfaces A, B, and C with food is increased.

According to a sixth aspect of the present invention, the degree of cooking of the food is determined from a change in the current value on the heat generating surfaces A, B, and C where the food is located, and the completion of the cooking is notified. .

[0017]

In the above means for solving the above problems, the electrode portions 26a to 2a
When two electrode portions 26a to 26g of 6g are selected and energized between the electrode portions 26a to 26g, heat is generated only in a section sandwiched between these two electrode portions 26a to 26g.
Therefore, three or more electrode portions 26a are provided on the back surface of the cooking plate 20.
By providing ~ 26 g, the cooking plate 20 can be divided into a plurality of heating surfaces A, B, and C, and the heating plate A can be partially heated by selecting the heating surfaces A, B, and C to be energized. Become. If the power consumption on the heating surfaces A, B, and C is made different, the heating surfaces A, B,
The heat value can be changed for each C.

When rapid preheating is required, the total power consumption is increased by increasing the power consumption on, for example, one of the heating surfaces A, B, and C among the plurality of heating surfaces A, B, and C within the range of the rated power. Concentrate and preheat quickly.

When the cooking plate 20 is a negative characteristic heating element,
When food is placed on the heating surfaces A, B, and C, the heating surfaces A,
As the temperatures of B and C decrease, the resistance value increases or the current value decreases. At this time, by detecting the current value (resistance value) and its change, the presence or absence of the food on the heating surfaces A, B, and C, the temperature of the heating surfaces A, B, and C, and the degree of cooking are determined. be able to. When it is determined that the cooking is completed, the user is notified.

When the food is placed on the heating surfaces A, B and C,
The power consumption on the heating surfaces A, B, and C also decreases.
At this time, the power consumption of the heating surfaces A, B, and C is set to be equal to or more than the stable power consumption before the food is placed on the heating surfaces A, B, and C.
Increase the heating value of C to enhance heating.

Further, when the power consumption that can be used is limited, the heating surfaces A, B, and
In C, since there is no need to heat the food, the power consumption is reduced, and the power consumption on the heating surfaces A, B, and C on which the food is placed is increased by the power consumption reduced on the heating surfaces A, B, and C. To increase the amount of heat generated to perform efficient heating within a limited power consumption range.

[0022]

【Example】

(First Embodiment) As shown in FIG. 2, a cooking hot plate according to a first embodiment of the present invention comprises a cooking plate 20 on which a food is placed and heated, and a hot plate on which the cooking plate 20 is detachably mounted. A plate body 21, a lid 22 for covering an upper opening of the cooking plate 20, and a connector 21 a of the hot plate body 21.
And a power plug cord 23 attachable to the power supply. In FIG. 2, reference numeral 24 denotes an operation panel provided on the hot plate body 21.

As shown in FIGS. 3 and 4, the cooking plate 20 has a rectangular bottom portion and a side portion erected from the outer peripheral edge of the bottom portion. A sheet heating element 25 formed of ceramics, seven electrode portions 26a to 26g formed by spraying aluminum on the back surface of the sheet heating element 25, and a portion where the electrode portions 26a to 26g are arranged. Except for the non-conductive ceramics 27 which coats the sheet heating element 25. The electrode portions 26a to 26g are formed in parallel with each other in the width direction at regular intervals. The cooking object mounting surface (front surface) of the cooking plate 20 is coated with a fluororesin 28 so that scorching or the like does not stick.

The hot plate main body 21 has a structure shown in FIG.
As shown in FIG. 5, a concave portion 30 for mounting the cooking plate 20 is formed, and each of the electrode portions 26 a to 26 of the cooking plate 20 is formed in the concave portion 30.
The electrodes 31a to 31g corresponding to g protrude and are attached via an insulator. The electrodes 31a to 31g are provided when the cooking plate 20 is mounted in the recess 30.
26g, the electrodes 31a, 31a are connected by the internal wiring of the hot plate body 21 as shown in FIG.
c, 31e, 31g are connected, and the electrodes 31b, 3
1d and 31f are connected. Thereby, the cooking plate 2
The surface of No. 0 is divided into heat generating surfaces A, B, and C and is connected in parallel. The heating surface A is a region surrounded by left and right electrode portions 26a and 26c around the electrode portion 26b, and the heating surface B is a region surrounded by the left and right electrode portions 26 around the electrode portion 26d.
c, 26e, and the heating surface C is the electrode portion 2
This is a region surrounded by left and right electrode portions 26e and 26g around 6f.

The electrodes 31b, 31d and 31f have
Power sources 32a, 32b, and 32c are connected so that voltages can be separately applied to the heating surfaces A, B, and C. The voltages applied to the heating surfaces A, B, and C from the power supply units 32a, 32b, and 32c are controlled by a total output control unit 35 including a microcomputer. In addition, the total output control unit 35 controls the power supply units 32a and 32a when the cooking plate 20 is preheated.
32b, 32c to control one of the heating surfaces A, B, C within the range of rated power (maximum usable power consumption).
Has a preheating time shortening function for maximizing power consumption and shortening the preheating time.

In the above configuration, the hot plate body 2
Power plug cord 23 attached to the first connector 21a
Is connected to a power outlet, and the cooking plate 20 is mounted in the concave portion 30 of the hot plate main body 21. At this time, cooking plate 2
0 electrode portions 26a-26g and concave portions 30 electrodes 31a-3.
Contact with 1g. Here, in order to heat the heat generating surface A, the power supply unit 32a supplies the electrode 31b on the hot plate body 21 side.
Voltage between the electrode portions 26a and 26b and 26
What is necessary is just to energize between b and 26c. Similarly, in order to heat the heating surface B, a voltage is applied from the power supply unit 32b to the electrode 31d to conduct electricity between the electrode units 26c, 26d and between 26d, 26e. 31
f to apply a voltage between the electrode portions 26e and 26f and 26
What is necessary is just to energize between f and 26g.

FIG. 6 shows the heating surface A of the cooking plate 20 by supplying electricity between the electrode portions 26a and 26b, between the electrode portions 26b and 26c, between the electrode portions 26e and 26f, and between 26f and 26g.
And a state in which the heat generating surface C generates heat and the heat generating surface B does not generate heat. At this time, unless a voltage is applied to the electrode 31d,
Since the electrode portions 26c and 26e of the cooking plate 20 have the same potential, no electricity flows to the heating surface B, and the electrode portion 26 to which the voltage is applied is not applied.
The heating surfaces A and C generate heat due to b and 26f. In this manner, only the surface to be heated among the heat generating surfaces A, B, and C of the cooking plate 20 can be heated.

In normal use, the power supply units 32a, 32
A voltage is applied from the electrodes 2b and 32c to the electrodes 31b, 31d and 31f to cause all the heat generating surfaces A, B and C to generate heat simultaneously,
Preheating is performed until the surface temperature of the cooking plate 20 reaches a predetermined temperature suitable for cooking. When the cooking plate 20 reaches a predetermined temperature,
The food is placed on the cooking plate 20 for cooking.

However, if the heating surfaces A, B, and C are simultaneously heated to preheat the cooking plate 20, it takes time for the temperature of the cooking plate 20 to stabilize. Further, in a general household, the power consumption that can be used by one power outlet is limited, and the power consumption on the heat generating surfaces A, B, and C cannot be increased unnecessarily. Therefore, when a rapid preheating is required, the power supply units 32a, 32b, 3 are set so that the entire power consumption is applied to any one of the heating surfaces A, B, and C.
Control the voltage from 2c. Then, when the preheating of the first surface is completed, the preheating of the second surface and the third surface is sequentially performed after the first surface. For example, if the power outlet capacity is 150
If it is set to 0 W, the three surfaces of the heat generating surfaces A, B, and C are equally divided into 500 W each. However, the power consumption on the heat generating surface A is set to 1500 W to perform preheating, and the preheating time on the heat generating surface A is shortened. When the preheating of the heating surface A is completed, the heating surface A
Is preheated in such a manner that power consumption (for example, 400 W) required to maintain a predetermined preheating temperature is left on the heat generation surface A, and power consumption on the heat generation surface B is set to the remaining 1100 W to preheat the heat generation surface B. . Therefore, cooking can be performed by sequentially placing the food items from the surface where the preheating is completed, without waiting until the preheating of the cooking plate 20 is completed.

As described above, the plurality of electrode units 2 are
By providing 6a-26g and energizing between the electrode portions 26a-26g, the cooking plate 20 is divided into a plurality of heat generating surfaces A, B, and C, thereby enabling partial heating and heating with different amounts of heat, What conventionally required a plurality of heaters could be replaced with one heating element. For this reason, cost reduction can be realized by reducing the number of parts, and there is no heater that hinders cleaning, so that cleaning performance is improved.

Further, when a rapid preheating is required, the entire power consumption can be concentrated on any one of the heat generating surfaces A, B, and C within the range of the rated power, thereby rapidly preheating. In addition, the usability is improved, and the preheating time can be shortened and the cooking plate having a higher heat capacity can be flexibly handled.

(Second Embodiment) In the cooking hot plate of the second embodiment, the cooking plate 20 is made of a negative characteristic sheet heating element. Then, the heat output surfaces A, B,
Utilizing the characteristic of the decrease in the current value due to the temperature drop of the heating surfaces A, B, and C when the food is placed on C, the heating surfaces A,
A food detection function for detecting the presence or absence of food on B and C;
When there is food on heating surfaces A, B, and C, power supply unit 32a,
A heating enhancement function that controls the voltage from the heating surfaces 32b, 32c so that the power consumption on the heating surfaces A, B, and C where the food is detected is higher than the power consumption before the detection, and cooking on the heating surfaces A, B, and C When there is an object, the voltage from the power supply units 32a, 32b, and 32c is controlled to reduce the power consumption on the heating surfaces A, B, and C where there is no cooking, and the power consumption on the heating surfaces A, B, and C where there is cooking is reduced. Effective heating function to increase and heat generation surfaces A, B,
A cooking degree discriminating function for discriminating the degree of cooking of the cooked product from a change in the current value on the heat generating surfaces A, B, and C when the cooked product is on C, and an operation panel 24 of the hot plate main body 21 when the cooking is determined to be completed. And a notifying function for notifying by a display or a buzzer. Other configurations are the same as in the first embodiment.

Cooking plate 20 using negative characteristic sheet heating element
In the case of energizing the heating surfaces A, B and C during preheating,
The temperature rise is continued until the calorific value of the cooking plate 20 and the heat radiation amount from the cooking plate 20 are balanced. Therefore, the cooking plate 20 can be maintained at a predetermined temperature by appropriately setting the initial resistance value of the negative characteristic sheet heating element and the voltage value applied to the heating surfaces A, B, and C.

When the food is placed on, for example, the heating surface B on the cooking plate 20, the temperature of the heating surface B decreases. At this time, since a negative-characteristic surface heating element is used for the cooking plate 20, the resistance value on the heating surface B increases, and the current value on the heating surface B decreases. By detecting the decrease in the current value at this time by each of the power supply units 32a, 32b, and 32c, the food on the heating surface B of the cooking plate 20 is detected.

Here, the change in the current value on the heating surface B will be described. FIG. 7 shows the relationship between the surface temperature and the time and the current value and the time on the heating surface B of the cooking plate 20. The section (I) shown in FIG. 7 is at the time of preheating, and the current value continues to increase as the surface temperature of the heating surface B increases, and when the surface temperature of the heating surface B becomes stable, the current value also becomes stable. come. Section (II) shows a state in which the food is placed on the heating surface B. When the surface temperature of the heating surface B decreases with the food placed thereon, the resistance value of the heating surface B increases accordingly. Therefore, the current value on the heating surface B decreases. This state continues until the cooking of the food approaches completion. Section (III) shows a state in which the food is just before the completion of cooking, in which the water content of the food decreases, the temperature of the food starts to rise, and the surface temperature of the heat generating surface B starts to rise. It will return to the stable temperature before mounting,
Along with this, the current value on the heating surface B also returns to a stable state before placing the food. Section (IV) shows a state where the surface temperature of the heating surface B is stabilized again, and the current flowing through the heating surface B is also stabilized. Accordingly, by detecting the current values in the section (I) and the section (II), it is possible to determine the presence or absence of the cooking on the heating surface B.

As shown in section (II) in FIG. 7, when the food is placed on the heating surface B of the cooking plate 20, the surface temperature of the heating surface B decreases and the current value decreases. As a result, the power consumption on the heating surface B also decreases. At this time, the power supply units 32a, 32 corresponding to the respective heating surfaces A, B, C for applying a voltage to the heating surfaces A, B, C separately.
Since the b and 32c are provided, the voltage applied from the power supply unit 32b is increased to make the power consumption of the heat generating surface B equal to or larger than the stable power consumption before placing the food. . As a result, the calorific value of the heating surface B increases,
The cooking time can be shortened by enhancing the heating of the food.

Further, in ordinary households, the amount of power consumption that can be used by one power outlet is limited.
For example, when the power consumption is limited to 1500 W, the power consumption on the heating surfaces A, B, and C when the preheating is stabilized is 5 surfaces.
Preheat so as to be 00W. Here, when the food is placed on the heating surface B, it is not necessary to heat the food on the heating surfaces A and C on which the food is not placed, and thus the power is applied from the power supply units 32a and 32c. Reduce the voltage to reduce the power consumption on the heating surfaces A and C by 300 W
Set to 00W. Then, the voltage applied from the power supply unit 32b is increased to increase the power consumption on the heating surface B by the power consumption reduced on the heating surfaces A and C to 1100W. As a result, the calorific value of the heat generating surface B increases, and the cooking time can be shortened by effectively heating the food within a limited power consumption range.

Further, it is determined from the change in the current value on the heating surface B on which the food is placed in the section (III) shown in FIG. , The elapsed time, current change, and the like are measured to determine that cooking is completed, and the hot plate body 21 is controlled.
The completion of cooking is notified by a cooking completion notification lamp or a buzzer provided on the operation panel 24 of FIG.

As described above, since the negative-characteristic planar heating element is used for the cooking plate 20, the cooked food on each of the heating surfaces A, B, and C can be increased in resistance value on the heating surfaces A, B, and C or Heating surfaces A, B,
The temperature control of the heating surfaces A, B, and C according to the presence or absence of the food of C can be performed. In addition, since the temperatures of the heating surfaces A, B, and C can be known from the resistance values or the current values of the heating surfaces A, B, and C, the temperature sensor required for the conventional temperature control of the heater can be eliminated, and the structure can be simplified. And the manufacturing cost can be reduced.

When the food is placed on the heating surfaces A, B, and C of the cooking plate 20, the power consumption of the heating surfaces A, B, and C also decreases, but the power consumption of the heating surfaces A, B, and C decreases. Is greater than or equal to the power consumption before the food is placed, the amount of heat generated on the heat generating surfaces A, B, and C increases, and the heating of the food can be enhanced to shorten the cooking time.

Further, since it is not necessary to heat the food on the heat generating surfaces A, B, and C on which no food is mounted, the power consumption on the heat generating surfaces A, B, and C is reduced, and the food is mounted. The power consumption on the heating surfaces A, B, and C is increased by the reduced power consumption. As a result, the amount of heat generated on the heat generating surfaces A, B, and C on which the food is placed increases, and the cooking time can be shortened by effectively heating the food within a limited power consumption range. .

The heating surfaces A, on which the food is placed,
By detecting changes in the current values in B and C, the temperatures of the heat generating surfaces A, B and C on which the food is placed can be detected, and the degree of cooking can be determined. Therefore, it is possible to control the temperatures of the heat generating surfaces A, B, and C until the completion of the cooking, and improve the convenience of the user by notifying the completion of the cooking.

It should be noted that the present invention is not limited to the above-described embodiment, and it goes without saying that many modifications and changes can be made to the above-described embodiment within the scope of the present invention. For example, the number of electrode portions is not limited to seven, and may be provided at three or more locations on the back surface of the cooking plate 20, and the same applies to the electrodes on the hot plate body 21 side.

[0044]

As is apparent from the above description, according to the first aspect of the present invention, the cooking plate is a conductive planar heating element,
Since the electrode portions are provided at least at three or more locations on the back surface of the cooking plate, by energizing between the electrode portions, the cooking plate is divided into a plurality of heat generating surfaces, so that partial heating and heating with different heating values can be performed. This has made it possible to replace what conventionally required a plurality of heaters with one heating element. For this reason, cost reduction can be realized by reducing the number of parts, and there is no heater that hinders cleaning, so that cleaning performance is improved.

According to the second aspect of the present invention, the power consumption on some of the plurality of heat generating surfaces can be increased within the range of the rated power and the preheating can be rapidly performed, so that the usability is improved and the heat capacity is increased. The preheating time can be shortened and the cooking plate can be flexibly handled.

According to the third aspect, since the cooking plate is a negative-characteristic planar heating element, the food on each heating surface can be detected by increasing the resistance value or decreasing the current value on the heating surface. In addition, it is possible to control the temperature of the heating surface according to the presence or absence of the food on the heating surface. Further, since the temperature of the heat generating surface can be known from the resistance value or the current value of the heat generating surface, the temperature sensor conventionally required for controlling the temperature of the heater can be eliminated, and the structure can be simplified and the manufacturing cost can be reduced.

According to the fourth aspect, when the food is placed on the heating surface of the cooking plate, the power consumption of the heating surface also decreases. However, the power consumption of the heating surface is higher than the power consumption before placing the food. Therefore, the amount of heat generated on the heat generating surface increases, and the heating of the food can be enhanced to shorten the cooking time.

According to the fifth aspect, it is not necessary to heat the food on the heat generating surface on which the food is not placed, so that the power consumption on the heat generating surface is reduced and the heat on the heat generating surface on which the food is mounted is reduced. Increase the power consumption by the reduced power consumption. As a result, the amount of heat generated on the heat generating surface on which the food is placed increases, and the cooking time can be shortened by effectively heating the food within a limited power consumption range.

According to the present invention, it is possible to detect the temperature of the heating surface on which the food is placed by detecting a change in the current value on the heating surface on which the food is placed, and to determine the degree of cooking. Can be. Therefore, it is possible to control the temperature of the heat generating surface until the completion of the cooking, and to improve the convenience of the user by notifying the completion of the cooking.

[Brief description of the drawings]

FIG. 1 is a diagram showing a connection state of a cooking hot plate according to a first embodiment of the present invention.

FIG. 2 is an exploded perspective view of a cooking hot plate.

FIG. 3 shows a cooking plate, wherein (a) is a plan view and (b)
Is a side sectional view, and (c) is a rear view.

FIG. 4 is a sectional view showing a detailed structure of a cooking plate.

5A and 5B show a cooking hot plate, wherein FIG. 5A is a plan view and FIG. 5B is a side sectional view.

FIG. 6 is a plan view of the cooking plate when power is applied to the heat generating surface A and the heat generating surface C, respectively.

FIG. 7 is a diagram showing a surface temperature and a voltage value on a heating surface according to a degree of cooking in a cooking hot plate according to a second embodiment.

8A and 8B show a conventional hot plate, in which FIG. 8A is a plan view of a hot plate in which a sheathed heater is cast in a cooking plate, and FIG. 8B is a hot plate in which a sheathed heater is fixed to a plate body. Cross section of

9A and 9B show a conventional hot plate whose left and right surfaces can be separately heated, wherein FIG. 9A is a plan view and FIG. 9B is a plan view of a plate body.

[Explanation of symbols]

 Reference Signs List 20 Cooking Plate 25 Planar Heating Element 26a-26g Electrode A, B, C Heating Surface

──────────────────────────────────────────────────続 き Continuation of the front page (56) References Japanese Utility Model Showa 55-51858 (JP, U) Japanese Utility Model Utility Model 5-15384 (JP, U) (58) Fields surveyed (Int. Cl. ⁷ , DB name) A47J 37/06 321

Claims (4)

(57) [Claims] 1. A cooking hot plate having a cooking plate on which a food is placed and heated, wherein the cooking plate is integrally formed from a conductive planar heating element, and at least three of the back surface of the cooking plate. An electrode portion is provided at a location or more, and the cooking plate is divided into a plurality of heat generating surfaces by energizing between the electrode portions, and a control unit that selectively energizes each heat generating surface and the presence or absence of the cooking object Food detection means for detecting
When the food is placed,
Power consumption on a heating surface is higher than that before mounting
A hot plate for cooking , wherein a heating enhancing means is provided. 2. The method according to claim 1, wherein the cooking object detecting means is provided with a temperature change on a heating surface.
2. The cooking hot plate according to claim 1, wherein a change in a resistance value or a current value due to conversion is detected . 3. The power consumption on the heating surface without cooking
Reduce and increase power consumption on the heating side where the food is
3. The cooking hot plate according to claim 1, wherein an effective heating means is provided . 4. A change in a current value on a heating surface where a cooking object is located.
Cooking degree discriminator that determines the cooking degree of the food based on the conversion
And a notifying means for notifying that cooking is completed.
Claim 1 or Claim 2 or the contract
The hot plate for cooking according to claim 3 .