JP3192585B2 - Grilling equipment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a grill apparatus for cooking fish.

[0002]

2. Description of the Related Art Heretofore, there has been known a grill apparatus in which a pan with a door is accommodated in a grill cabinet having an exhaust outlet from a front opening, and a heating source for heating the pan is arranged in the grill cabinet (FIG. 16). reference). When grilling fish with this grill equipment,
The user looked at the fish placed on the grill of the saucer and determined the heating time of the heating source by intuition. For this reason, it was sometimes necessary to take out the saucer from the grill storage and check the burning condition.

[0003]

Therefore, the present inventors have
Prototype of grill device capable of automatic cooking, application
-97826). In this grill device, a temperature detection sensor for detecting the surface temperature of the back surface of the fish is attached to a portion of the net on which the fish is placed, and the type of fish is determined based on a change in the surface temperature after the ignition of the upper fire attached above the inside of the refrigerator. Configuration.

[0004] However, the present inventors have found that the above grill device has the following problems. The change in surface temperature for each fish type is poor, and the fish type is often misjudged. Until the type of fish is determined, only the upper fire is driven, so the baking time is long. The fish must be turned inside out during cooking, which is troublesome.

[0005] Therefore, the inventors have further trial-produced an automatic grilling device of a double-sided baking type capable of automatic cooking. The grill device includes a saucer having a grill, a heating source arranged above and below the grill, a temperature sensor attached to the grill and detecting the temperature of the fish by contacting the lower surface of the fish, A heating controller that activates the heating source during a heating time corresponding to the determined fish type based on the temperature and the like.

However, as a result of repeating the trial test, it has been found that the automatic grilling apparatus of the double-sided baking method has the following new problems. If the lower heating source is not operating (failure or forgetting to operate), a low fish temperature and a small rise in fish temperature are detected. State). or,
If the mounting position of the fish is shifted or the fish is thermally deformed, the temperature sensor is directly heated by the heating source, so that a high fish temperature and a large rise in the fish temperature are detected. It will be unburnt (unburnt or charred) unsuitable for tasting.

An object of the present invention is to provide an error notification when a fish is improperly placed or a lower heating source is not operated, and to manually operate a manual changeover switch within a designated time after the error notification. An object of the present invention is to provide a grill device that can be switched to continue cooking.

[0008]

In order to solve the above-mentioned problems,
The present invention employs the following configuration. (1) A grille on which fish is placed is installed, and a saucer that can be put in and out of the grill storage, and a heating source (for example, an upper side) disposed above and below the grill storage to heat the fish A lower grill burner) and a temperature that is attached to the saucer including the grill and contacts the lower surface of the fish when the fish is placed at a predetermined position on the grill, and detects the temperature of the lower surface of the fish as a fish temperature. A sensor (for example, a thermistor), a fish temperature when a predetermined time has passed since the start of heating (for example, 180 seconds), and a fish temperature within a certain predetermined time (for example, 210 seconds to 350 seconds)
Fish types (eg, fillet fish,
Open fish, whole fish) are determined, and during the heating time corresponding to the determined fish type (for example, minimum 290 seconds, maximum 630)
Second), the heating source is operated, and the fish temperature at the elapse of a predetermined time from the start of heating is increased to the upper limit temperature (for example, 2
80 ° C) or below the lower limit temperature (for example, 4
0 ° C.), a grill controller having a heating controller that determines an error and stops the operation of the heating source,
The heating controller is configured such that when the fish temperature is equal to or higher than the lower limit temperature when a predetermined time has elapsed from the start of heating (for example, when 180 seconds have elapsed) but is low (for example, 40 ° C or higher and lower than 90 ° C), the fish is a fillet fish. In the case of medium, it is left to the second determining means described later, and when the temperature is lower than the upper limit temperature but higher (for example, 165 ° C or higher and 280 ° C or lower), it is determined that the fish is an open fish, and the lower limit is determined. First determining means for determining an error when the temperature is lower than the temperature (for example, 40 ° C.) or exceeding the upper limit temperature (for example, 280 ° C.); (For example, 210 seconds to 350 seconds)
The temperature gradient of the fish temperature is measured, and if this temperature gradient is large, it is determined that the fish is a small fish, and if the temperature is medium, it is determined that the fish is a medium fish. A second judging means for judging that the fish is a large fish to an oversized fish when the temperature gradient is small.

(2) A grille on which fish is placed is provided, and a saucer that can be put in and out of the grill storage, and a heating source disposed above and below the grill storage to heat the fish. (E.g., upper and lower grill burners) and attached to the pan containing the grill, and when the fish is placed at a predetermined position on the grill, the fish contacts the lower surface of the fish and the temperature of the lower surface of the fish is taken as the fish temperature. A temperature sensor (for example, a thermistor) to be detected, a fish temperature when a predetermined time has elapsed since the start of heating (for example, 180 seconds), and a fish temperature within a certain predetermined time (for example, 2
Based on the temperature gradient of the fish temperature of 10 seconds to 350 seconds, a fish type (for example, a cut fish, an open fish, a whole fish) is determined, and a heating time (for example, a minimum of 290) corresponding to the determined fish type is determined.
Second, up to 630 seconds), while operating the heating source, when the fish temperature exceeds a maximum temperature (eg, 280 ° C.) or less than a minimum temperature after a predetermined time (eg, 180 seconds) from the start of heating. (For example, less than 40 ° C)
In the case of, an error is determined (e.g., a continuous buzzer sounds) by activating an alarm and the manual switch is operated within a specified time (e.g., within one minute) from the error notification. If it is determined that the type of fish has been detected, the operation of discriminating the type of fish is stopped, and the heating time is set to an initial set value that can be manually changed (for example, 8 minutes). When the switch is not operated, a heating controller that stops the operation of the heating source, cancels the fish type discriminating operation or cancels the automatic setting of the heating time, and manually sets the heating time of the heating source. And a manual changeover switch for performing the heating, the heating controller controls the heating after the elapse of a predetermined time (for example, 180
If the fish temperature is higher than or equal to the lower limit temperature (after elapse of seconds) but lower (for example, 40 ° C. or higher and lower than 90 ° C.), it is determined that the fish is a fillet fish. If the temperature is lower than the upper limit temperature but higher (for example, 16
When the temperature is 5 ° C or more and 280 ° C or less), the fish is determined to be an open fish, and when the temperature is lower than the lower limit temperature (for example, 40 ° C) or higher than the upper limit temperature (for example, 280 ° C), an error is determined. Means for measuring the temperature gradient of the fish temperature within a certain predetermined time (for example, 210 seconds to 350 seconds) when the temperature of the fish is medium, and when the temperature gradient is large, the size of the fish is small. It is determined that the fish is a whole fish, in the case of medium, it is determined that the fish is a medium-sized whole fish, and when the temperature gradient is small, the fish is a large to oversized fish. And second determining means for determining.

(3) A grille on which fish is placed is provided, and a saucer that can be put in and out of the grill storage, and a heating source disposed above and below the grill storage to heat the fish. (E.g., upper and lower grill burners) and attached to the pan containing the grill, and when the fish is placed at a predetermined position on the grill, the fish contacts the lower surface of the fish and the temperature of the lower surface of the fish is taken as the fish temperature. A temperature sensor (for example, a thermistor) to be detected, a fish temperature at a lapse of a predetermined time (for example, 180 seconds) from the start of heating, and a fish temperature within a certain predetermined time (for example, 2
Based on the temperature gradient of the fish temperature of 10 seconds to 350 seconds, a fish type (for example, a fillet fish, an open fish, a whole fish) is determined, and a heating time (for example, a minimum of 290 seconds,
A maximum of 630 seconds is automatically set to operate the heating source, and when a predetermined time has elapsed from the start of heating (for example, 180 seconds).
The fish temperature at the time of elapse of second) is equal to the upper limit
℃) or below the lower limit temperature (for example, 40 ℃
In the case of less than), it is determined that there is an error, the alarm is activated, and an error is notified (for example, a buzzer sounds continuously).
If the timer setting switch is operated within a specified time (for example, within one minute) from the error notification, the fish type discriminating operation is stopped and the heating time can be manually changed to an initial set value (for example, 8). Minutes), and a heating controller that stops the operation of the heating source when the timer setting switch is not operated within a specified time (for example, within 1 minute) from the error notification, and a heating time setting change when operated manually. (For example, 1 minute to 15 minutes), and has a timer setting switch that, when operated automatically, cancels the fish type discrimination operation or cancels the automatic setting of the heating time and can manually change the heating time of the heating source. In the grill device, the heating controller may be configured such that when a predetermined time (e.g., 180 seconds) elapses from the start of heating, the fish temperature is equal to or higher than the lower limit temperature but lower (e.g., equal to or lower than 40C). The below 90 ° C.) determines that the fish are fish fillets, entrusted to the second discriminating means to be described later in the case of a medium, when it is the upper limit temperature or less high (e.g. 165 ° C.
(At least 280 ° C. or less), the first determination means determines that the fish is an open fish, and determines an error if the temperature is lower than the lower limit temperature (eg, 40 ° C.) or exceeds the upper limit temperature (eg, 280 ° C.). If the temperature of the fish is medium, the temperature gradient of the fish temperature within a certain predetermined time (for example, 210 seconds to 350 seconds) is further measured. It is determined that the fish is a fish, if it is in the middle, it is determined that the fish is a medium-sized whole fish, and if this temperature gradient is small, it is determined that the fish is a large-sized oversized fish. And second determining means.

(4) A grille on which fish is placed is provided, and a saucer that can be put in and out of the grill storage, and a heating source disposed above and below the grill storage to heat the fish. (E.g., upper and lower grill burners) and attached to the saucer including the grill, and when the fish is placed at a predetermined position on the grill, the fish contacts the lower surface of the fish and the temperature of the lower surface of the fish is defined as the fish temperature. A temperature sensor (for example, a thermistor) to be detected, a fish temperature at a lapse of a predetermined time (for example, 180 seconds) from the start of heating, and a fish temperature within a certain predetermined time (for example, 2
Based on the temperature gradient of the fish temperature of 10 seconds to 350 seconds, a fish type (for example, a cut fish, an open fish, a whole fish) is determined, and a heating time (for example, a minimum of 290) corresponding to the determined fish type is determined.
Second, up to 630 seconds), when the heating source is operated, and the fish temperature at a predetermined time after the start of heating is higher than the upper limit temperature (for example, 280 ° C.) or lower than the lower limit temperature (for example, 40 ° C.) A heating controller that determines that an error has occurred and stops the operation of the heating source, wherein the heating controller controls the temperature of the fish in the initial stage of heating (for example, when 120 seconds to 170 seconds have elapsed). A primary discriminating means for measuring an initial temperature gradient of the fish, and in the middle stage of heating, when the fish temperature at a predetermined time after the start of heating (for example, at 180 seconds) is higher than or equal to the lower limit temperature but lower (for example, 40 ° C. to 90 ° C.) If the temperature is lower than the upper limit temperature but is higher than the upper limit temperature (e.g., less than the upper limit temperature), it is determined that the fish is a cut fish. If 165 ℃ more than 280 ℃ or less)
A secondary discriminating means for judging that the fish is an open fish, and judging an error when the temperature is lower than a lower limit temperature (for example, 40 ° C.) or higher than an upper limit temperature (for example, 280 ° C.); Fish temperature is moderate (for example, 90 ° C or more and 165
℃), the temperature gradient of the fish temperature in the latter stage of heating (for example, after 210 seconds to 350 seconds) is measured, and when the latter temperature gradient is large, the fish is a small round fish. It is determined that there is, if the middle, the fish is determined to be a medium round fish, if the late temperature gradient is small and the initial temperature gradient is large, it is determined that the fish is a large fish. And a tertiary discriminating means for judging that the fish is an oversized fish when both the late temperature gradient and the initial temperature gradient are small.

(5) A grille on which fish is placed is provided, and a saucer that can be put in and out of the grill storage, and a heating source disposed above and below the grill storage to heat the fish. (E.g., upper and lower grill burners) and attached to the saucer including the grill, and when the fish is placed at a predetermined position on the grill, the fish contacts the lower surface of the fish and the temperature of the lower surface of the fish is defined as the fish temperature. A temperature sensor (for example, a thermistor) to be detected, a fish temperature at a lapse of a predetermined time (for example, 180 seconds) from the start of heating, and a fish temperature within a certain predetermined time (for example, 2
Based on the temperature gradient of the fish temperature of 10 seconds to 350 seconds, a fish type (for example, a cut fish, an open fish, a whole fish) is determined, and a heating time (for example, a minimum of 290) corresponding to the determined fish type is determined.
Second, up to 630 seconds), while operating the heating source, when the fish temperature exceeds a maximum temperature (eg, 280 ° C.) or less than a minimum temperature after a predetermined time (eg, 180 seconds) from the start of heating. (For example, less than 40 ° C)
In the case of, an error is determined (e.g., a continuous buzzer sounds) by activating an annunciator and the manual switch is operated within a specified time (e.g., within one minute) from the error notification. If it is determined that the fish type has been determined, the operation of discriminating the type of fish is stopped, and the heating time is set to an initial set value that can be manually changed (for example, 8 minutes). When the switch is not operated, a heating controller that stops the operation of the heating source, cancels the fish type discriminating operation or cancels the automatic setting of the heating time, and manually sets the heating time of the heating source. A grille device that includes a manual changeover switch that performs a primary determination unit that measures an initial temperature gradient of the fish temperature at an initial stage of heating (for example, when 120 seconds have elapsed to 170 seconds has elapsed), In heat stroke period, during a predetermined time has elapsed from the start of heating when (for example, at the time lapse of 180 seconds), but the fish temperature is the lower limit temperature or more lower (e.g. 40 ° C. or more and less than 90 ° C.)
Determines that the fish is a fillet fish,
If the temperature is not lower than the upper limit temperature but higher than the upper limit temperature (for example, 1
When the temperature is 65 ° C or more and 280 ° C or less, the fish is determined to be an open fish. When the temperature is lower than the lower limit temperature (for example, 40 ° C) or higher than the upper limit temperature (for example, 280 ° C), an error is determined. Means for measuring the temperature gradient of the fish temperature in the latter stage of heating (for example, when 210 seconds elapse to 350 seconds) when the fish temperature in the middle stage of heating is medium (for example, 90 ° C. or more and less than 165 ° C.). If this late temperature gradient is large, it is determined that the fish is a small round fish,
In the case of medium, it is determined that the fish is a medium-sized fish, and when the late temperature gradient is small and the initial temperature gradient is large, the fish is determined to be a large fish, and the late temperature gradient is determined. Tertiary discriminating means for judging that the fish is an oversized fish when the initial temperature gradient is small.

(6) A grille on which fish is placed is provided, and a saucer that can be put in and out of the grill storage, and a heating source disposed above and below the grill storage to heat the fish. (E.g., upper and lower grill burners) and attached to the saucer including the grill, and when the fish is placed at a predetermined position on the grill, the fish contacts the lower surface of the fish and the temperature of the lower surface of the fish is defined as the fish temperature. A temperature sensor (for example, a thermistor) to be detected, a fish temperature at a lapse of a predetermined time (for example, 180 seconds) from the start of heating, and a fish temperature within a certain predetermined time (for example, 2
Based on the temperature gradient of the fish temperature of 10 seconds to 350 seconds, a fish type (for example, a fillet fish, an open fish, a whole fish) is determined, and a heating time (for example, a minimum of 290 seconds,
A maximum of 630 seconds is automatically set to operate the heating source, and when a predetermined time has elapsed from the start of heating (for example, 180 seconds).
The fish temperature at the time of elapse of second) is equal to the upper limit
℃) or below the lower limit temperature (for example, 40 ℃
In the case of less than), it is determined that there is an error, the alarm is activated, and an error is notified (for example, a buzzer sounds continuously).
If the timer setting switch is operated within a designated time (for example, within one minute) from the error notification, the fish type discriminating operation is stopped and the heating time can be manually changed to an initial set value (for example, 8). Minutes), and a heating controller that stops the operation of the heating source when the timer setting switch is not operated within a specified time (for example, within one minute) from the error notification. (For example, 1 minute to 15 minutes), and has a timer setting switch that, when operated at the time of automatic operation, stops the operation of discriminating the fish type or cancels the automatic setting of the heating time and can manually change the heating time of the heating source. In the grill device, the heating controller includes a primary determination unit that measures an initial temperature gradient of the fish temperature at an early stage of heating (for example, when 120 seconds to 170 seconds have elapsed); If the fish temperature is higher than or equal to the lower limit temperature but lower than the lower limit temperature (for example, 40 ° C. or higher and lower than 90 ° C.) after the elapse of a predetermined time (eg, 180 seconds) from the start of heating, the fish is determined to be a fillet fish. If the temperature is moderate (for example, 90 ° C. or more and less than 165 ° C.), the determination is left to a tertiary determination unit described below, and if the temperature is lower than the upper limit temperature but high (for example, 165 ° C.).
The above-mentioned fish is determined to be an open fish when the temperature is not lower than 280 ° C. or higher, and an error is determined when the temperature is lower than the lower limit temperature (for example, 40 ° C.) or higher than the upper limit temperature (for example, 280 ° C.). And, when the fish temperature in the middle stage of heating is medium (for example, 90 ° C. or more and less than 165 ° C.), the temperature gradient of the fish temperature in the latter stage of heating (for example, when 210 seconds have elapsed to 350 seconds has elapsed) is measured, If this late temperature gradient is large, it is determined that the fish is a small fish, if it is medium, it is determined that the fish is a medium fish, and the late temperature gradient is small and the initial temperature gradient is small. Is large, the tertiary discriminating means for judging that the fish is a large fish, and judging that the fish is an oversized fish when both the late temperature gradient and the initial temperature gradient are small.

(7) A grille on which fish is placed is provided, and a saucer that can be put in and out of the grill storage, and a heating source disposed above and below the grill storage to heat the fish. (E.g., upper and lower grill burners) and attached to the pan containing the grill, and when the fish is placed at a predetermined position on the grill, the fish contacts the lower surface of the fish and the temperature of the lower surface of the fish is taken as the fish temperature. The temperature sensor (for example, a thermistor) to be detected, the fish temperature when a predetermined time has passed since the start of heating (for example, 180 seconds), and the temperature within a certain predetermined time (for example, 2
Based on the temperature gradient of the fish temperature of 10 seconds to 350 seconds, a fish type (for example, a cut fish, an open fish, a whole fish) is determined, and a heating time (for example, a minimum of 290) corresponding to the determined fish type is determined.
Second, up to 630 seconds), when the heating source is operated, and the fish temperature at a predetermined time after the start of heating is higher than the upper limit temperature (for example, 280 ° C.) or lower than the lower limit temperature (for example, 40 ° C.) In a grill device having a heating controller that determines that an error has occurred and stops the operation of the heating source, the heating controller includes: (a) when a first predetermined time has elapsed from the start of heating (for example, when 30 seconds have elapsed). If the fish temperature in (1) is lower than a first predetermined temperature (for example, 70 ° C.), it is determined that the start is a cold start. (B) operating when the remaining heat determining means determines that a cold start has occurred, and for a second predetermined time (e.g., 120 seconds) from the start of heating to a third
A cold primary determining means for measuring the temperature gradient of the fish temperature when a predetermined time has elapsed (for example, when 170 seconds have elapsed), and a lower limit for the fish temperature when a fourth predetermined time has elapsed since the start of heating (for example, when 180 seconds have elapsed). Temperature (for example, 40
℃) or higher, but lower than a second predetermined temperature (eg, 90 ° C.), it is determined that the fish is a fillet fish, and a second predetermined temperature (eg, 90 ° C.) or higher and a third predetermined temperature (eg, 165 ° C.)
If less than, leave it to the cold tertiary determination means described below,
When the temperature is equal to or lower than the upper limit temperature (for example, 280 ° C.) but is equal to or higher than the third predetermined temperature (for example, 165 ° C.), it is determined that the fish is an open fish, and is lower than the lower limit temperature (for example, 40 ° C.) or the upper limit temperature (for example, 280). ° C), and a cold secondary determining means for determining an error when the temperature exceeds a fourth predetermined time (for example, 180 seconds) from the start of heating, and the fish temperature is a second predetermined temperature (for example, 90 ° C). When the temperature is lower than the third predetermined temperature (for example, 165 ° C.), the temperature of the fish temperature from the fifth predetermined time (for example, when 210 seconds have elapsed) to the sixth predetermined time (for example, when 350 seconds have elapsed) from the start of heating. Measure the gradient, if this late temperature gradient is large, it is determined that the fish is a small fish, if it is medium, it is determined that the fish is a medium fish, the late temperature gradient Small and large temperature gradient Cold tertiary discriminating means for judging that the fish is a large fish, and judging that the fish is an oversized fish when both the late temperature gradient and the early temperature gradient are small, (c) This is activated when the residual heat determining means determines that a hot start has occurred, and the fish temperature at the elapse of the seventh predetermined time (e.g., 120 seconds) from the start of heating is equal to or higher than the lower limit temperature (e.g., 40C). If the temperature is lower than a fourth predetermined temperature (for example, 90 ° C.), it is determined that the fish is a fillet fish, and the fourth predetermined temperature (for example, 90 ° C.) or more and the fifth
If the temperature is lower than a predetermined temperature (for example, 165 ° C.), it is left to a hot tertiary discriminating means described later, and the upper limit temperature (for example, 280
° C) or lower but above a fifth predetermined temperature (eg, 165 ° C), it is determined that the fish is an open fish and is below the lower limit temperature (eg, 40 ° C) or the upper limit temperature (eg, 280 ° C).
Hot secondary determination means for determining that an error has occurred when the temperature has exceeded the predetermined time (e.g., 12
If the fish temperature at the time of 0 seconds has passed is less than or equal to a fourth predetermined temperature (for example, 90 ° C.) and less than a fifth predetermined temperature (for example, 165 ° C.), an eighth predetermined time (for example, 150 ° C.) from the start of heating.
The temperature gradient of the fish temperature is measured from the time of the second to the ninth predetermined time (for example, the time of the elapse of 290 seconds). If the temperature gradient is large, it is determined that the fish is a small round fish. In this case, there is provided a hot tertiary discriminating means for judging that the fish is a medium round fish, and judging that the fish is a large to extra large fish when the temperature gradient is small.

(8) A grille on which the fish is placed is provided, and a saucer that can be put in and out of the grill storage, and a heating source disposed above and below the grill storage to heat the fish. (E.g., upper and lower grill burners) and attached to the saucer including the grill, and when the fish is placed at a predetermined position on the grill, the fish contacts the lower surface of the fish and the temperature of the lower surface of the fish is defined as the fish temperature. A temperature sensor (for example, a thermistor) to be detected, a fish temperature at a lapse of a predetermined time (for example, 180 seconds) from the start of heating, and a fish temperature within a certain predetermined time (for example, 2
Based on the temperature gradient of the fish temperature of 10 seconds to 350 seconds, a fish type (for example, a cut fish, an open fish, a whole fish) is determined, and a heating time (for example, a minimum of 290) corresponding to the determined fish type is determined.
Second, up to 630 seconds), while operating the heating source, when the fish temperature exceeds a maximum temperature (eg, 280 ° C.) or less than a minimum temperature after a predetermined time (eg, 180 seconds) from the start of heating. (For example, less than 40 ° C)
In the case of, an error is determined (e.g., a continuous buzzer sounds) by activating an annunciator and the manual switch is operated within a specified time (e.g., within one minute) from the error notification. If it is determined that the fish type has been determined, the operation of discriminating the type of fish is stopped, and the heating time is set to an initial set value that can be manually changed (for example, 8 minutes). When the switch is not operated, a heating controller that stops the operation of the heating source, and cancels the operation of determining the type of fish or cancels the automatic setting of the heating time, so that the heating time of the heating source can be manually set. A grille device having a manual changeover switch for performing the following operations: (a) the temperature of the fish when the first predetermined time (e.g., 30 seconds) elapses from the start of heating (e.g., 30 seconds) from the start of heating; Less than If it is, it is determined that the start is a cold start, and if the temperature is equal to or higher than a first predetermined temperature (for example, 70 ° C.), it is determined that the start is a hot start. Is activated when it is determined that the fish temperature is lower than the second predetermined time (for example, 120 seconds) to the third predetermined time (for example, 170 seconds) from the start of heating. Primary discriminating means and fourth from the start of heating
When the temperature of the fish at a predetermined time (e.g., at 180 seconds) is equal to or higher than the lower limit temperature (e.g., 40C) but lower than a second predetermined temperature (e.g., 90C), the fish is determined to be a fillet fish. If the temperature is equal to or higher than the second predetermined temperature (for example, 90 ° C.) and lower than the third predetermined temperature (for example, 165 ° C.), it is left to a cold tertiary determination unit, which will be described later, and the upper limit temperature (for example, 280)
° C) or lower but above a third predetermined temperature (eg, 165 ° C), it is determined that the fish is an open fish and is below the lower limit temperature (eg, 40 ° C) or the upper limit temperature (eg, 280 ° C).
And a secondary determination means for determining that an error has occurred, and a fourth predetermined time after the start of heating (for example, 1
If the fish temperature at the time of 80 seconds) is equal to or higher than the second predetermined temperature (for example, 90 ° C.) and lower than the third predetermined temperature (for example, 165 ° C.), a fifth predetermined time (for example, 21
The temperature gradient of the fish temperature is measured from the time when 0 seconds have elapsed to the time when the sixth predetermined time has elapsed (for example, when 350 seconds have elapsed), and if this late temperature gradient is large, it is determined that the fish is a small round fish. However, in the case of medium, it is determined that the fish is a medium-sized fish, and when the late temperature gradient is small and the early temperature gradient is large, it is determined that the fish is a large fish, Cold tertiary discriminating means for judging that the fish is an oversized whole fish when both the temperature gradient and the previous temperature gradient are small, and (c) operating when the residual heat discriminating means determines that it is a hot start, heating When a seventh predetermined time has elapsed from the start (for example, 120
If the temperature of the fish at the time of the second) is equal to or higher than the lower limit temperature (eg, 40 ° C.) but lower than a fourth predetermined temperature (eg, 90 ° C.), it is determined that the fish is a fillet fish, and the fourth predetermined temperature is determined. (For example, 90 ° C.) or more and a fifth predetermined temperature (for example, 165
If the temperature is lower than the upper limit temperature (for example, 280 ° C.)
If the temperature is equal to or higher than a predetermined temperature (for example, 165 ° C.), it is determined that the fish is an open fish. If the temperature is lower than a lower limit temperature (for example, 40 ° C.) or exceeds an upper limit temperature (for example, 280 ° C.), it is determined that an error has occurred. The hot secondary determination means, wherein the fish temperature at the elapse of a seventh predetermined time (e.g., 120 seconds) from the start of heating is not less than a fourth predetermined temperature (e.g., 90C) and less than a fifth predetermined temperature (e.g., 165C); In this case, the temperature gradient of the fish temperature during the eighth predetermined time (for example, when 150 seconds have elapsed) to the ninth predetermined time (for example, when 290 seconds have elapsed) from the start of heating is measured. Is determined to be a small whole fish, if it is medium, it is determined that the fish is a medium round fish, if the temperature gradient is small, the fish is a large to oversized fish. Hot tertiary determination means for determining That.

(9) A grille on which fish is placed is provided, and a saucer that can be put in and out of the grill storage, and a heating source disposed above and below the grill storage to heat the fish. (E.g., upper and lower grill burners) and attached to the saucer including the grill, and when the fish is placed at a predetermined position on the grill, the fish contacts the lower surface of the fish and the temperature of the lower surface of the fish is defined as the fish temperature. A temperature sensor (for example, a thermistor) to be detected, a fish temperature at a lapse of a predetermined time (for example, 180 seconds) from the start of heating, and a fish temperature within a certain predetermined time (for example, 2
Based on the temperature gradient of the fish temperature of 10 seconds to 350 seconds, a fish type (for example, a fillet fish, an open fish, a whole fish) is determined, and a heating time (for example, a minimum of 290 seconds,
A maximum of 630 seconds is automatically set to operate the heating source, and when a predetermined time has elapsed from the start of heating (for example, 180 seconds).
The fish temperature at the time of elapse of second) is equal to the upper limit
℃) or below the lower limit temperature (for example, 40 ℃
In the case of less than), it is determined that there is an error, the alarm is activated, and an error is notified (for example, a buzzer sounds continuously).
If the timer setting switch is operated within a designated time (for example, within one minute) from the error notification, the fish type discriminating operation is stopped and the heating time can be manually changed to an initial set value (for example, 8). Minutes), and a heating controller that stops the operation of the heating source when the timer setting switch is not operated within a specified time (for example, within one minute) from the error notification. (For example, 1 minute to 15 minutes), and has a timer setting switch that, when operated at the time of automatic operation, stops the operation of discriminating the fish type or cancels the automatic setting of the heating time and can manually change the heating time of the heating source. In the grill device, the heating controller may:
If the temperature of the fish at 0 second has elapsed is lower than a first predetermined temperature (for example, 70 ° C.), it is determined to be a cold start, and if it is higher than the first predetermined temperature (for example, 70 ° C.), a hot start is performed. And (b) operating when the remaining heat determining means determines that a cold start has occurred, and elapses from a second predetermined time (for example, 120 seconds) to a third predetermined time from the start of heating. Time (for example, 17
Cold primary determining means for measuring the temperature gradient of the fish temperature at the time of 0 second (when 0 seconds have elapsed), and the fish temperature at the time when the fourth predetermined time has elapsed from the start of heating (for example, at 180 seconds) has reached the lower limit temperature (for example, 40 ° C.) If the temperature is lower than the second predetermined temperature (for example, 90 ° C.), it is determined that the fish is a fillet fish, and the fish is lower than the second predetermined temperature (for example, 90 ° C.) and lower than the third predetermined temperature (for example, 165 ° C.). In this case, it is left to a cold tertiary discriminating means, which will be described later, and when the temperature is lower than the upper limit temperature (for example, 280 ° C.) but higher than the third predetermined temperature (for example, 165 ° C.), it is determined that the fish is an open fish and the lower limit temperature is determined. A cold secondary determining means for determining an error when the temperature is lower than (e.g., 40 [deg.] C.) or exceeding an upper limit temperature (e.g., 280 [deg.] C.); Fish temperature second predetermined temperature (for example 9
0 ° C.) or more and lower than the third predetermined temperature (for example, 165 ° C.), the fifth predetermined time (for example, 210 seconds) to the sixth predetermined time (for example, 350 seconds) from the start of heating
The temperature gradient of the fish temperature is measured, and if this late temperature gradient is large, it is determined that the fish is a small fish, and if the fish is medium, the fish is a medium fish. It is determined that if the late temperature gradient is small and the early temperature gradient is large, the fish is determined to be a large fish, and if the late temperature gradient is also small, the fish is an oversized fish. A cold tertiary determining means for determining that there is a temperature, and (c) operating when the residual heat determining means determines that a hot start has occurred, and the fish temperature at the lapse of a seventh predetermined time from the start of heating (for example, at the lapse of 120 seconds). Is the lower limit temperature (for example, 4
If the temperature is equal to or higher than 0 ° C. but lower than a fourth predetermined temperature (eg, 90 ° C.), it is determined that the fish is a fillet fish, and the fourth predetermined temperature (eg, 90 ° C.) or higher and a fifth predetermined temperature (eg, 165)
If the temperature is lower than the upper limit temperature (for example, 280 ° C.)
If the temperature is equal to or higher than a predetermined temperature (for example, 165 ° C.), it is determined that the fish is an open fish. If the temperature is lower than a lower limit temperature (for example, 40 ° C.) or exceeds an upper limit temperature (for example, 280 ° C.), it is determined that an error has occurred. The hot secondary determination means, wherein the fish temperature at the elapse of a seventh predetermined time (e.g., 120 seconds) from the start of heating is not less than a fourth predetermined temperature (e.g., 90C) and less than a fifth predetermined temperature (e.g., 165C); In this case, the temperature gradient of the fish temperature during the eighth predetermined time (for example, when 150 seconds have elapsed) to the ninth predetermined time (for example, when 290 seconds have elapsed) from the start of heating is measured. Is determined to be a small whole fish, if it is medium, it is determined that the fish is a medium round fish, if the temperature gradient is small, the fish is a large to oversized fish. Hot tertiary determination means for determining That.

(10) The grill device is as described above in (1) to
The heating time suitable for the determined fish type having the configuration of (9) is a completion determination time determined based on the determined fish type, and the completion determination time has elapsed, or When a fish temperature that is higher than the maximum value of the detected fish temperature by a specified temperature from the start of heating to the determination start time is detected within the completion determination time, the heating controller ends the determination operation.

[0018]

The heating source is disposed above and below the grill storage, and heats the fish placed on the grill from above and below. The temperature sensor is
It is attached to a pan containing a grill and contacts the lower surface of the fish placed on the grill, and detects the temperature of the lower surface of the fish as the fish temperature.

(Normal condition) When both heating sources are operating and a fish is placed at a predetermined position of the grill, the temperature of the lower surface of the fish rises according to the type of fish, and the operation of the heating source is started. The fish temperature when a predetermined time has elapsed from the start is equal to or higher than the lower limit temperature and equal to or lower than the upper limit temperature. Heating controller, fish temperature when a predetermined time has elapsed from the start of heating,
A fish type (for example, a cut fish, a round fish, an open fish) is determined based on the temperature gradient of the fish temperature within a certain predetermined time, and the heating source is operated for a heating time corresponding to the determined fish type. .

(At the time of error) If the lower heating source is not operating (failure or forgetting to operate),
The rise in fish temperature when a predetermined time has elapsed from the start of the operation of the heating source is poor, and is lower than the lower limit temperature. In addition, if the fish is shifted from the predetermined position of the grill or the fish is thermally deformed, the temperature sensor does not contact the lower surface of the fish and is directly heated by the heating source, so that the detected fish temperature rises rapidly, The fish temperature when a predetermined time has elapsed since the start of the operation of the heating source exceeds the upper limit temperature. In this case, the heating controller determines that an error has occurred and stops the operation of the heating source.

The first determination means of the heating controller determines that the fish is a cut fish when the temperature of the fish at or after a predetermined time has elapsed from the start of the heating is equal to or higher than the lower limit temperature for a reason described below. In the case of medium, it is left to the second determination means described below, if it is below the upper limit temperature but high, it is determined that the fish is an open fish, and if it is below the lower limit temperature or exceeds the upper limit temperature, an error is generated. judge.

In the case of the cut fish, since the skin is removed, the fish temperature is low after a predetermined time has elapsed. In the case of an open fish, the body temperature is high after a lapse of a predetermined time since the body is thin. In the case of a whole fish, the temperature of the fish after the lapse of a predetermined time becomes medium. When the lower heating source is not operating (failure or forgetting to operate), the fish temperature rises poorly after a predetermined time has elapsed from the start of the operation of the heating source, and becomes lower than the lower limit temperature. Also, if the fish is shifted from the predetermined position of the grill or the fish is thermally deformed, the temperature sensor will not contact the underside of the fish,
Since the fish is directly heated by the heating source, the detected fish temperature sharply rises, and the fish temperature after a predetermined time has elapsed from the start of the operation of the heating source exceeds the upper limit temperature.

[0023] The second determination means of the heating controller, if the fish temperature at the elapse of a predetermined time from the start of heating is medium,
Further, a temperature gradient of the fish temperature within a predetermined time is measured. Since the temperature gradients are different for the following reasons, the type of whole fish can be specified.

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

[Claim 2] The heating source is disposed above and below the grill storage, and heats the fish placed on the grill from above and below. The temperature sensor is
It is attached to a pan containing a grill and contacts the lower surface of the fish placed on the grill, and detects the temperature of the lower surface of the fish as the fish temperature.

(Normal condition) When both heating sources are operating and a fish is placed at a predetermined position on the grill, the temperature of the lower surface of the fish rises according to the type of fish, and the operation of the heating source is started. The fish temperature when a predetermined time has elapsed from the start is equal to or higher than the lower limit temperature and equal to or lower than the upper limit temperature. Heating controller, fish temperature when a predetermined time has elapsed from the start of heating,
A fish type (for example, a cut fish, a round fish, an open fish) is determined based on the temperature gradient of the fish temperature within a certain predetermined time, and the heating source is operated for a heating time corresponding to the determined fish type. . When the manual changeover switch is operated, the mode is switched to manual and the discrimination operation of the fish type is stopped (before the fish type is determined) or the automatic setting of the heating time is canceled (after the fish type is determined), and the heating time of the heating source is manually set. Can be set in a predetermined state.

(At the time of error) When the lower heating source is not operating (failure or forgetting to operate),
The rise in fish temperature when a predetermined time has elapsed from the start of the operation of the heating source is poor, and is lower than the lower limit temperature. In addition, if the fish is shifted from the predetermined position of the grill or the fish is thermally deformed, the temperature sensor does not contact the lower surface of the fish and is directly heated by the heating source, so that the detected fish temperature rises rapidly, The fish temperature when a predetermined time has elapsed since the start of the operation of the heating source exceeds the upper limit temperature.

In this case, the heating controller determines that an error has occurred, activates the alarm to notify the error, and, if the manual changeover switch is operated within a designated time from the error notification, determines the type of fish. The operation is stopped and the heating time is set to an initial set value that can be manually changed. If the manual changeover switch is not operated within the designated time from the error notification, the operation of the heating source is stopped.

The first determining means of the heating controller determines that the fish is a fillet fish when the temperature of the fish at a predetermined time after the start of the heating is equal to or higher than the lower limit temperature but low, for the following reason, In the case of medium, it is left to the second determination means described below, if it is below the upper limit temperature but high, it is determined that the fish is an open fish, and if it is below the lower limit temperature or exceeds the upper limit temperature, an error is generated. judge.

In the case of the cut fish, the temperature of the fish is low after a predetermined time has elapsed since the skin has been removed. In the case of an open fish, the body temperature is high after a lapse of a predetermined time since the body is thin. In the case of a whole fish, the temperature of the fish after the lapse of a predetermined time becomes medium.

The lower heating source is not operating (failure or forgetting to operate)
In the case of, the fish temperature does not rise so much when the predetermined time has elapsed since the start of the operation of the heating source, and becomes lower than the lower limit temperature.
In addition, if the fish is shifted from the predetermined position of the grill or the fish is thermally deformed, the temperature sensor does not contact the lower surface of the fish and is directly heated by the heating source, so that the detected fish temperature rises rapidly, The fish temperature when a predetermined time has elapsed since the start of the operation of the heating source exceeds the upper limit temperature.

The second determination means of the heating controller determines that the fish temperature at a predetermined time after the start of heating is medium.
Further, a temperature gradient of the fish temperature within a predetermined time is measured. Since the temperature gradients are different for the following reasons, the type of whole fish can be specified.

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

[Claim 3] The heating source is disposed above and below the grill storage, and heats the fish placed on the grill from above and below. The temperature sensor is
It is attached to a pan containing a grill and contacts the lower surface of the fish placed on the grill, and detects the temperature of the lower surface of the fish as the fish temperature.

(Normal state) When both heating sources are operating and a fish is placed at a predetermined position on the grill, the temperature of the lower surface of the fish rises according to the type of fish, and the operation of the heating source is started. The fish temperature when a predetermined time has elapsed from the start is equal to or higher than the lower limit temperature and equal to or lower than the upper limit temperature.

The heating controller determines a fish type (for example, a cut fish, a whole fish, an open fish) based on the fish temperature at a predetermined time after the start of heating or a temperature gradient of the fish temperature within a certain predetermined time. The determination is made, and the heating source is operated for a heating time corresponding to the determined fish type.

When the timer setting switch is operated, the mode is switched to manual, and the determination operation of the fish type is stopped (before the determination of the fish type), or the automatic setting of the heating time is canceled (after the determination of the fish type), and the heating source is heated. The time is ready to be changed manually.

(At the time of error) When the lower heating source is not operated (failure or forgetting to operate),
The rise in fish temperature when a predetermined time has elapsed from the start of the operation of the heating source is poor, and is lower than the lower limit temperature. In addition, if the fish is shifted from the predetermined position of the grill or the fish is thermally deformed, the temperature sensor does not contact the lower surface of the fish and is directly heated by the heating source, so that the detected fish temperature rises rapidly, The fish temperature when a predetermined time has elapsed since the start of the operation of the heating source exceeds the upper limit temperature.

In this case, the heating controller determines that an error has occurred, activates the alarm to notify the error, and when the timer setting switch is operated within a specified time from the error notification, determines the type of fish. The operation is stopped, and the heating time is set to an initial set value that can be manually changed. If the timer setting switch is not operated within the designated time from the error notification, the operation of the heating source is stopped.

The first determining means of the heating controller determines that the fish is a cut fish when the fish temperature is equal to or higher than the lower limit temperature after a lapse of a predetermined time from the start of heating for a reason described below. In the case of medium, it is left to the second determination means described below, if it is below the upper limit temperature but high, it is determined that the fish is an open fish, and if it is below the lower limit temperature or exceeds the upper limit temperature, an error is generated. judge.

In the case of the cut fish, since the skin has been removed, the fish temperature is low after a predetermined time has elapsed. In the case of an open fish, the body temperature is high after a lapse of a predetermined time since the body is thin. In the case of a whole fish, the temperature of the fish after the lapse of a predetermined time becomes medium.

The lower heating source is not operating (failure or forgetting to operate)
In the case of, the fish temperature does not rise so much when the predetermined time has elapsed since the start of the operation of the heating source, and becomes lower than the lower limit temperature.
In addition, if the fish is shifted from the predetermined position of the grill or the fish is thermally deformed, the temperature sensor does not contact the lower surface of the fish and is directly heated by the heating source, so that the detected fish temperature rises rapidly, The fish temperature when a predetermined time has elapsed since the start of the operation of the heating source exceeds the upper limit temperature.

[0043] The second discriminating means of the heating controller determines that the fish temperature at the time when a predetermined time has elapsed from the start of heating is medium.
Further, a temperature gradient of the fish temperature within a predetermined time is measured. Since the temperature gradients are different for the following reasons, the type of whole fish can be specified.

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

[Claim 4] The heating source is disposed above and below the grill storage, and heats the fish placed on the grill from above and below. The temperature sensor is
It is attached to a pan containing a grill and contacts the lower surface of the fish placed on the grill, and detects the temperature of the lower surface of the fish as the fish temperature.

(Normal condition) When both the heating sources are operating and the fish is placed at a predetermined position on the grill, the temperature of the lower surface of the fish rises according to the type of fish, and the operation of the heating source is started. The fish temperature when a predetermined time has elapsed from the start is equal to or higher than the lower limit temperature and equal to or lower than the upper limit temperature. Heating controller, fish temperature when a predetermined time has elapsed from the start of heating,
A fish type (for example, a cut fish, a round fish, an open fish) is determined based on the temperature gradient of the fish temperature within a certain predetermined time, and the heating source is operated for a heating time corresponding to the determined fish type. .

(At the time of error) When the lower heating source is not operating (failure or forgetting to operate),
The rise in fish temperature when a predetermined time has elapsed from the start of the operation of the heating source is poor, and is lower than the lower limit temperature. In addition, if the fish is shifted from the predetermined position of the grill or the fish is thermally deformed, the temperature sensor does not contact the lower surface of the fish and is directly heated by the heating source, so that the detected fish temperature rises rapidly, The fish temperature when a predetermined time has elapsed since the start of the operation of the heating source exceeds the upper limit temperature. In this case, the heating controller determines that an error has occurred and stops the operation of the heating source.

The primary determination means of the heating controller measures an initial temperature gradient of the fish temperature at the beginning of heating. For large and moist fish (long baking time), the initial temperature gradient is small. The detection result of the initial temperature gradient is used by the tertiary determination means.

The secondary discriminating means of the heating controller determines that the fish is a fillet fish in the middle stage of heating, when the temperature of the fish after the lapse of a predetermined time from the start of heating is lower than the lower limit temperature but is low, for the following reason. If it is in the middle, leave it to the tertiary determination means described below, if it is below the upper limit temperature but higher, it is determined that the fish is an open fish, and if it is less than the lower limit temperature or exceeds the upper limit temperature, Is determined to be an error.

In the case of the cut fish, since the skin has been removed, the temperature of the fish is low in the middle stage of heating and at the elapse of a predetermined time from the start of heating. In the case of an open fish, since the body is thin, the temperature of the fish in the middle stage of heating becomes higher after a lapse of a predetermined time from the start of heating. In the case of a whole fish, the temperature of the fish at the middle of the heating period and at the elapse of a predetermined time from the start of the heating becomes medium.

The lower heating source is not operating (failure or forgetting to operate)
In the case of (1), in the middle stage of heating, the fish temperature does not rise so much when the predetermined time has elapsed since the start of the operation of the heating source, and the fish temperature is lower than the lower limit temperature. Also, if the fish is displaced from the predetermined position of the grill or the fish is thermally deformed, the temperature sensor stops contacting the lower surface of the fish and is directly heated by the heating source, so that the detected fish temperature rises rapidly, In the middle stage of heating, the fish temperature after a predetermined time has elapsed from the start of operation of the heating source exceeds the upper limit temperature.

The tertiary discriminating means of the heating controller measures the late temperature gradient of the fish temperature in the latter stage of the heating when the fish temperature is in the middle of the heating and the predetermined time has elapsed from the start of the heating. Since the late temperature gradient is different as shown below, the type of whole fish can be specified.

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

[Claim 5] The heating source is disposed above and below the grill storage, and heats the fish placed on the grill from above and below. The temperature sensor is
It is attached to a pan containing a grill and contacts the lower surface of the fish placed on the grill, and detects the temperature of the lower surface of the fish as the fish temperature.

(Normal condition) When both heating sources are operating and a fish is placed at a predetermined position on the grill, the temperature of the lower surface of the fish rises according to the type of fish, and the heating source is activated. The fish temperature when a predetermined time has elapsed from the start is equal to or higher than the lower limit temperature and equal to or lower than the upper limit temperature. Heating controller, fish temperature when a predetermined time has elapsed from the start of heating,
A fish type (for example, a cut fish, a round fish, an open fish) is determined based on the temperature gradient of the fish temperature within a certain predetermined time, and the heating source is operated for a heating time corresponding to the determined fish type. . When the manual changeover switch is operated, the mode is switched to manual and the discrimination operation of the fish type is stopped (before the fish type is determined) or the automatic setting of the heating time is canceled (after the fish type is determined), and the heating time of the heating source is manually set. Can be set in a predetermined state.

(At the time of error) If the lower heating source is not operating (failure or forgetting to operate),
The rise in fish temperature when a predetermined time has elapsed from the start of the operation of the heating source is poor, and is lower than the lower limit temperature. In addition, if the fish is shifted from the predetermined position of the grill or the fish is thermally deformed, the temperature sensor does not contact the lower surface of the fish and is directly heated by the heating source, so that the detected fish temperature rises rapidly, The fish temperature when a predetermined time has elapsed since the start of the operation of the heating source exceeds the upper limit temperature.

In this case, the heating controller determines that an error has occurred, activates the alarm to notify the error, and if the manual changeover switch is operated within a specified time from the error notification, determines the type of fish. The operation is stopped and the heating time is set to an initial set value that can be manually changed. If the manual changeover switch is not operated within the designated time from the error notification, the operation of the heating source is stopped.

The primary determination means of the heating controller measures an initial temperature gradient of the fish temperature at the beginning of heating. For large and moist fish (long baking time), the initial temperature gradient is small. The detection result of the initial temperature gradient is used by the tertiary determination means.

The secondary discriminating means of the heating controller determines that the fish is a fillet fish in the middle stage of heating, when the temperature of the fish at the elapse of a predetermined time from the start of heating is higher than or equal to the lower limit temperature but low, for the following reason. If it is in the middle, leave it to the tertiary determination means described below, if it is below the upper limit temperature but higher, it is determined that the fish is an open fish, and if it is less than the lower limit temperature or exceeds the upper limit temperature, Is determined to be an error.

In the case of the cut fish, since the skin has been removed, the temperature of the fish is low in the middle stage of the heating, when a predetermined time has elapsed from the start of the heating. In the case of an open fish, since the body is thin, the temperature of the fish in the middle stage of heating becomes higher after a lapse of a predetermined time from the start of heating. In the case of a whole fish, the temperature of the fish at the middle of the heating period and at the elapse of a predetermined time from the start of the heating becomes medium.

The lower heating source is not operating (failure or forgetting to operate)
In the case of (1), in the middle stage of heating, the fish temperature does not rise so much when the predetermined time has elapsed since the start of the operation of the heating source, and the fish temperature is lower than the lower limit temperature. Also, if the fish is displaced from the predetermined position of the grill or the fish is thermally deformed, the temperature sensor stops contacting the lower surface of the fish and is directly heated by the heating source, so that the detected fish temperature rises rapidly, In the middle stage of heating, the fish temperature after a predetermined time has elapsed from the start of operation of the heating source exceeds the upper limit temperature.

The tertiary discriminating means of the heating controller measures the late temperature gradient of the fish temperature in the latter stage of the heating when the fish temperature is in the middle of the heating and the predetermined time has elapsed after the start of the heating. Since the late temperature gradient is different as shown below, the type of whole fish can be specified.

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

[Claim 6] The heating source is disposed above and below the grill storage, and heats the fish placed on the grill from above and below. The temperature sensor is
It is attached to a pan containing a grill and contacts the lower surface of the fish placed on the grill, and detects the temperature of the lower surface of the fish as the fish temperature.

(Normal state) When both the heating sources are operating and the fish is placed at a predetermined position on the grill, the temperature of the lower surface of the fish rises according to the type of the fish, and the operation of the heating source is started. The fish temperature when a predetermined time has elapsed from the start is equal to or higher than the lower limit temperature and equal to or lower than the upper limit temperature.

The heating controller determines the type of fish (for example, cut fish, whole fish, open fish) based on the fish temperature at a predetermined time after the start of heating and the temperature gradient of the fish temperature within a certain predetermined time. The determination is made, and the heating source is operated for a heating time corresponding to the determined fish type.

When the timer setting switch is operated, the mode is switched to manual, and the discrimination operation of the fish type is stopped (before the fish type is determined) or the automatic setting of the heating time is canceled (after the fish type is determined), and the heating source is heated. The time is ready to be changed manually.

(At the time of error) If the lower heating source is not operating (failure or forgetting to operate),
The rise in fish temperature when a predetermined time has elapsed from the start of the operation of the heating source is poor, and is lower than the lower limit temperature. In addition, if the fish is shifted from the predetermined position of the grill or the fish is thermally deformed, the temperature sensor does not contact the lower surface of the fish and is directly heated by the heating source, so that the detected fish temperature rises rapidly, The fish temperature when a predetermined time has elapsed since the start of the operation of the heating source exceeds the upper limit temperature.

In this case, the heating controller determines that an error has occurred, activates the alarm to notify the error, and when the timer setting switch is operated within a specified time from the error notification, determines the type of fish. The operation is stopped and the heating time is set to an initial set value that can be manually changed. If the timer setting switch is not operated within the designated time from the error notification, the operation of the heating source is stopped.

The primary determination means of the heating controller measures the initial temperature gradient of the fish temperature at the beginning of heating. For large and moist fish (long baking time), the initial temperature gradient is small. The detection result of the initial temperature gradient is used by the tertiary determination means.

The secondary discriminating means of the heating controller determines that the fish is a fillet fish in the middle stage of heating, when the temperature of the fish after the lapse of a predetermined time from the start of heating is higher than the lower limit temperature but low, for the following reason. If it is in the middle, leave it to the tertiary determination means described below, if it is below the upper limit temperature but higher, it is determined that the fish is an open fish, and if it is less than the lower limit temperature or exceeds the upper limit temperature, Is determined to be an error.

In the case of the cut fish, since the skin has been removed, the temperature of the fish is low in the middle stage of heating and at the elapse of a predetermined time from the start of heating. In the case of an open fish, since the body is thin, the temperature of the fish in the middle stage of heating becomes higher after a lapse of a predetermined time from the start of heating. In the case of a whole fish, the temperature of the fish at the middle of the heating period and at the elapse of a predetermined time from the start of the heating becomes medium.

The lower heating source is not operating (failure or forgetting to operate)
In the case of (1), in the middle stage of heating, the fish temperature does not rise so much when the predetermined time has elapsed since the start of the operation of the heating source, and the fish temperature is lower than the lower limit temperature. Also, if the fish is displaced from the predetermined position of the grill or the fish is thermally deformed, the temperature sensor stops contacting the lower surface of the fish and is directly heated by the heating source, so that the detected fish temperature rises rapidly, In the middle stage of heating, the fish temperature after a predetermined time has elapsed from the start of operation of the heating source exceeds the upper limit temperature.

The tertiary discriminating means of the heating controller measures the late temperature gradient of the fish temperature in the latter stage of the heating when the fish temperature in the middle stage of the heating is at a middle level after a lapse of a predetermined time from the start of the heating. Since the late temperature gradient is different as shown below, the type of whole fish can be specified.

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

[Claim 7] The heating source is disposed above and below the grill storage, and heats the fish placed on the grill from above and below. The temperature sensor is
It is attached to a pan containing a grill and contacts the lower surface of the fish placed on the grill, and detects the temperature of the lower surface of the fish as the fish temperature.

(Normal) When both heating sources are operating and a fish is placed at a predetermined position on the grill, the temperature of the lower surface of the fish rises according to the type of fish, and the operation of the heating source is started. The fish temperature when a predetermined time has elapsed from the start is equal to or higher than the lower limit temperature and equal to or lower than the upper limit temperature. Heating controller, fish temperature when a predetermined time has elapsed from the start of heating,
A fish type (for example, a cut fish, a round fish, an open fish) is determined based on the temperature gradient of the fish temperature within a certain predetermined time, and the heating source is operated for a heating time corresponding to the determined fish type. .

(At the time of error) When the lower heating source is not operating (failure or forgetting to operate),
The rise in fish temperature when a predetermined time has elapsed from the start of the operation of the heating source is poor, and is lower than the lower limit temperature. In addition, if the fish is shifted from the predetermined position of the grill or the fish is thermally deformed, the temperature sensor does not contact the lower surface of the fish and is directly heated by the heating source, so that the detected fish temperature rises rapidly, The fish temperature when a predetermined time has elapsed since the start of the operation of the heating source exceeds the upper limit temperature. In this case, the heating controller determines that an error has occurred and stops the operation of the heating source.

The residual heat determining means determines that the fish temperature is cold start when the fish temperature is less than the first predetermined temperature when the first predetermined time has elapsed since the start of heating, and determines that the temperature is higher than the first predetermined temperature when the fish temperature is higher than the first predetermined temperature. It is determined that it is a start.

The cold primary judging means is activated when the residual heat judging means judges that it is a cold start, and detects the first temperature gradient of the fish temperature when the second predetermined time to the third predetermined time have elapsed from the start of heating. The cold secondary discriminating means operates when the residual heat discriminating means determines that it is a cold start, and when the fish temperature at the elapse of the fourth predetermined time from the start of heating is equal to or higher than the lower limit temperature but lower than the second predetermined temperature. Determines that the fish is a fillet fish, and if it is higher than the second predetermined temperature and lower than the third predetermined temperature, it is left to a cold tertiary determination means described later. If it is lower than the upper limit temperature but higher than the third predetermined temperature, the fish Is determined to be an open fish, and an error is determined if the temperature is lower than the lower limit temperature or higher than the upper limit temperature.

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

The hot secondary discriminating means is activated when the residual heat discriminating means determines that a hot start has occurred, and the temperature of the fish when the seventh predetermined time has elapsed since the start of heating is higher than the lower limit temperature but lower than the fourth predetermined temperature. In the case of, it is determined that the fish is a fillet fish, and if the temperature is equal to or higher than the fourth predetermined temperature and lower than the fifth predetermined temperature, it is left to the hot tertiary determination means described later. It is determined that the fish is an open fish, and an error is determined if the temperature is lower than the lower limit temperature or higher than the upper limit temperature.

The hot tertiary discriminating means is activated when the residual heat discriminating means determines that it is a hot start. When the seventh predetermined time has elapsed since the start of heating, the fish temperature is higher than the fourth predetermined temperature and lower than the fifth predetermined temperature. If the heating starts
The temperature gradient of the fish temperature from the predetermined time to the ninth predetermined time is detected. If the temperature gradient is large, it is determined that the fish is a small whole fish. Is determined, and when the temperature gradient is small, it is determined that the fish is a large to an oversized whole fish. The heating controller determines the heating time of the heating source based on the type of fish determined by these determining means.

[Claim 8] The heating source is disposed above and below the grill storage, and heats the fish placed on the grill from above and below. The temperature sensor is
It is attached to a pan containing a grill and contacts the lower surface of the fish placed on the grill, and detects the temperature of the lower surface of the fish as the fish temperature.

(Normal state) When both heating sources are operating and a fish is placed at a predetermined position on the grill, the temperature of the lower surface of the fish rises according to the type of fish, and the operation of the heating source is started. The fish temperature when a predetermined time has elapsed from the start is equal to or higher than the lower limit temperature and equal to or lower than the upper limit temperature. Heating controller, fish temperature when a predetermined time has elapsed from the start of heating,
A fish type (for example, a cut fish, a round fish, an open fish) is determined based on the temperature gradient of the fish temperature within a certain predetermined time, and the heating source is operated for a heating time corresponding to the determined fish type. . When the manual changeover switch is operated, the mode is switched to manual and the discrimination operation of the fish type is stopped (before the fish type is determined) or the automatic setting of the heating time is canceled (after the fish type is determined), and the heating time of the heating source is manually set. Can be set in a predetermined state.

(At the time of error) When the lower heating source is not operating (failure or forgetting to operate),
The rise in fish temperature when a predetermined time has elapsed from the start of the operation of the heating source is poor, and is lower than the lower limit temperature. In addition, if the fish is shifted from the predetermined position of the grill or the fish is thermally deformed, the temperature sensor does not contact the lower surface of the fish and is directly heated by the heating source, so that the detected fish temperature rises rapidly, The fish temperature when a predetermined time has elapsed since the start of the operation of the heating source exceeds the upper limit temperature.

In this case, the heating controller determines that an error has occurred and activates the alarm to notify the error. If the manual changeover switch is operated within a specified time from the error notification, the heating controller determines the type of fish. The operation is stopped and the heating time is set to an initial set value that can be manually changed. If the manual changeover switch is not operated within the designated time from the error notification, the operation of the heating source is stopped.

The remaining heat determining means determines that the fish temperature is lower than the first predetermined temperature when the first predetermined time has elapsed from the start of heating, and determines that the fish is cold start. It is determined that it is a start.

The cold primary judging means is activated when the residual heat judging means judges that it is a cold start, and detects the first temperature gradient of the fish temperature when the second predetermined time to the third predetermined time have elapsed from the start of heating. The cold secondary discriminating means operates when the residual heat discriminating means determines that it is a cold start, and when the fish temperature at the elapse of the fourth predetermined time from the start of heating is equal to or higher than the lower limit temperature but lower than the second predetermined temperature. Determines that the fish is a fillet fish, and if it is higher than the second predetermined temperature and lower than the third predetermined temperature, it is left to a cold tertiary determination means described later. If it is lower than the upper limit temperature but higher than the third predetermined temperature, the fish Is determined to be an open fish, and an error is determined if the temperature is lower than the lower limit temperature or higher than the upper limit temperature.

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

The secondary hot discriminating means is activated when the residual heat discriminating means determines that it is a hot start, and when the seventh predetermined time has elapsed since the start of heating, the fish temperature is higher than the lower limit temperature but lower than the fourth predetermined temperature. In the case of, it is determined that the fish is a fillet fish, and if the temperature is equal to or higher than the fourth predetermined temperature and lower than the fifth predetermined temperature, it is left to a hot tertiary determination means described later. It is determined that the fish is an open fish, and an error is determined if the temperature is lower than the lower limit temperature or higher than the upper limit temperature.

The hot tertiary discriminating means is activated when the residual heat discriminating means determines that it is a hot start. When the seventh predetermined time has elapsed since the start of heating, the fish temperature is higher than the fourth predetermined temperature and lower than the fifth predetermined temperature. If the heating starts
The temperature gradient of the fish temperature from the predetermined time to the ninth predetermined time is detected. If the temperature gradient is large, it is determined that the fish is a small whole fish. Is determined, and when the temperature gradient is small, it is determined that the fish is a large to an oversized whole fish. The heating controller determines the heating time of the heating source based on the type of fish determined by these determining means.

[Claim 9] The heating source is disposed above and below the grill storage, and heats the fish placed on the grill from above and below. The temperature sensor is
It is attached to a pan containing a grill and contacts the lower surface of the fish placed on the grill, and detects the temperature of the lower surface of the fish as the fish temperature.

(Normal condition) When both heating sources are operating and a fish is placed at a predetermined position on the grill, the temperature of the lower surface of the fish rises according to the type of fish, and the operation of the heating source is started. The fish temperature when a predetermined time has elapsed from the start is equal to or higher than the lower limit temperature and equal to or lower than the upper limit temperature.

The heating controller determines the fish type (for example, cut fish, whole fish, open fish) based on the fish temperature at a predetermined time after the start of heating and the temperature gradient of the fish temperature within a certain predetermined time. The determination is made, and the heating source is operated for a heating time corresponding to the determined fish type.

When the timer setting switch is operated, the mode is switched to manual, and the discrimination operation of the fish type is stopped (before the fish type is determined), or the automatic setting of the heating time is canceled (after the fish type is determined), and the heating source is heated. The time is ready to be changed manually.

(At the time of error) When the lower heating source is not operating (failure or forgetting to operate),
The rise in fish temperature when a predetermined time has elapsed from the start of the operation of the heating source is poor, and is lower than the lower limit temperature. In addition, if the fish is shifted from the predetermined position of the grill or the fish is thermally deformed, the temperature sensor does not contact the lower surface of the fish and is directly heated by the heating source, so that the detected fish temperature rises rapidly, The fish temperature when a predetermined time has elapsed since the start of the operation of the heating source exceeds the upper limit temperature.

In this case, the heating controller determines that an error has occurred, activates the alarm to notify the error, and when the timer setting switch is operated within a specified time from the error notification, determines the type of fish. The operation is stopped, and the heating time is set to an initial set value that can be manually changed. If the timer setting switch is not operated within the designated time from the error notification, the operation of the heating source is stopped.

[0099] The residual heat determining means determines that the fish is cold start when the temperature of the fish after the first predetermined time has elapsed from the start of the heating is lower than the first predetermined temperature, and determines that the temperature is higher than the first predetermined temperature. It is determined that it is a start.

The cold primary judging means is activated when the residual heat judging means judges that it is a cold start, and detects the first temperature gradient of the fish temperature when the second predetermined time to the third predetermined time have elapsed from the start of heating. The cold secondary discriminating means operates when the residual heat discriminating means determines that it is a cold start, and when the fish temperature at the elapse of the fourth predetermined time from the start of heating is equal to or higher than the lower limit temperature but lower than the second predetermined temperature. Determines that the fish is a fillet fish, and if it is higher than the second predetermined temperature and lower than the third predetermined temperature, it is left to a cold tertiary determination means described later. If it is lower than the upper limit temperature but higher than the third predetermined temperature, the fish Is determined to be an open fish, and an error is determined if the temperature is lower than the lower limit temperature or higher than the upper limit temperature.

The cold tertiary judging means is activated when the residual heat judging means judges that it is a cold start. When the fourth predetermined time has elapsed since the start of heating, the fish temperature is higher than the second predetermined temperature and lower than the third predetermined temperature. In this case, the temperature gradient of the fish temperature at the time when the fifth predetermined time to the sixth predetermined time has elapsed from the start of heating is detected, and when this late temperature gradient is large, it is determined that the fish is a small whole fish, In the case of, it is determined that the fish is a medium round fish, if the late temperature gradient is small and the early temperature gradient is large, it is determined that the fish is a large fish,
When both the late temperature gradient and the early temperature gradient are small, it is determined that the fish is an oversized whole fish.

The hot secondary discriminating means is activated when the residual heat discriminating means determines that a hot start has occurred, and the temperature of the fish when the seventh predetermined time has elapsed from the start of heating is higher than the lower limit temperature but lower than the fourth predetermined temperature. In the case of, it is determined that the fish is a fillet fish, and if the temperature is equal to or higher than the fourth predetermined temperature and lower than the fifth predetermined temperature, it is left to the hot tertiary determination means described later. Is determined to be an open fish, and an error is determined if the temperature is lower than the lower limit temperature or higher than the upper limit temperature.

The hot tertiary discriminating means is activated when the residual heat discriminating means determines that it is a hot start. When the seventh predetermined time has elapsed since the start of heating, the fish temperature is higher than the fourth predetermined temperature and lower than the fifth predetermined temperature. If the heating starts
The temperature gradient of the fish temperature from the predetermined time to the ninth predetermined time is detected. If the temperature gradient is large, it is determined that the fish is a small whole fish. Is determined, and when the temperature gradient is small, it is determined that the fish is a large to an oversized whole fish. The heating controller determines the heating time of the heating source based on the type of fish determined by these determining means.

[Claim 10] The completion determination time determined based on the determined fish type has elapsed, or the maximum value of the fish temperature detected from the start of heating to the determination start time. If a fish temperature higher than the specified temperature is detected within the completion determination time (the temperature of the fish increases as the baking approaches, the heating controller ends the determination operation.

[0105]

According to the first aspect of the present invention, when the fish temperature exceeds a lower limit temperature or exceeds an upper limit temperature after a predetermined time has elapsed from the start of heating, the heating controller determines that an error has occurred and stops the operation of the heating source. It is. Because of this,
If the lower heating source is not operating (failure or forgetting to operate) or if the temperature sensor is not in contact with the lower surface of the fish (fish misalignment or thermal deformation of the fish), the operation of discriminating the fish type is stopped and heating is stopped. Therefore, there is no possibility that automatic cooking is continued in the erroneous determination state.

The heating controller determines the shape of the fish (cut fish, open fish, whole fish) by the first determining means for detecting the fish temperature when a predetermined time has elapsed from the start of heating, and determines that the fish is a whole fish. When the fish temperature is medium, the temperature gradient of the fish temperature is further measured to determine the size of the whole fish. The heating controller determines the heating time of the heating source based on the type of fish determined by these determination means. Therefore, an appropriate heating time is automatically set according to the state of the fish to be cooked (the type, shape, size, number, etc. of the fish), and the fish can be baked deliciously.

[Claim 2] If the fish temperature at a predetermined time after the start of heating is higher than the upper limit temperature or lower than the lower limit temperature, the heating controller determines that an error has occurred and issues an alarm. When the error switch is operated and the manual changeover switch is operated within the specified time from the error notification, the fish type discriminating operation is stopped and the heating time is set to the initial value that can be changed manually, and the error is set. When the manual changeover switch is not operated within a designated time from the notification, the operation of the heating source is stopped.

Accordingly, when the lower heating source is not operated (failure or forgetting to operate) or when the temperature sensor is not in contact with the lower surface of the fish (fish displacement or thermal deformation of the fish), an error notification is issued. In addition, if the manual changeover switch is operated within the designated time from the error notification, the cooking is switched to the manual operation (the heating time is the initial set value), and the cooking can be continued. If the manual changeover switch is not operated within the designated time from the error notification, the fish type discriminating operation is stopped and the heating is stopped, so that there is no possibility that the automatic cooking is continued in the erroneously determined state.

The heating controller determines the shape of the fish (cut fish, open fish, whole fish) by the first determining means for detecting the fish temperature when a predetermined time has elapsed from the start of heating, and determines that the fish is a whole fish. If the fish temperature is medium, the temperature gradient of the fish temperature is further measured to determine the size of the whole fish. The heating controller determines the heating time of the heating source based on the type of fish determined by these determination means. Therefore, an appropriate heating time is automatically set according to the state of the fish to be cooked (the type, shape, size, number, etc. of the fish), and the fish can be baked deliciously.

[Claim 3] When the fish temperature at a predetermined time after the start of heating has exceeded the upper limit temperature or is lower than the lower limit temperature, the heating controller determines that an error has occurred and issues an alarm. When the timer setting switch is operated within the specified time from the error notification, the fish type discriminating operation is stopped and the heating time is set to the initial value that can be manually changed, and the error is notified. When the timer setting switch is not operated within a specified time from the notification, the operation of the heating source is stopped.

Thus, if the lower heating source is not operated (failure or forgetting to operate) or the temperature sensor is not in contact with the lower surface of the fish (fish displacement or thermal deformation of the fish), an error notification is issued. In addition to this, if the timer setting switch is operated within a designated time from the error notification, the operation can be switched to manual (the heating time is an initial set value) and cooking can be continued, so that the usability is good. If the timer setting switch is not operated within the designated time from the error notification, the fish type discriminating operation is stopped, and the heating is stopped.

The heating controller determines the shape of the fish (cut fish, open fish, whole fish) by the first determining means for detecting the fish temperature when a predetermined time has elapsed since the start of heating, and determines that the fish is a whole fish. If the fish temperature is medium, the temperature gradient of the fish temperature is further measured to determine the size of the whole fish. The heating controller determines the heating time of the heating source based on the type of fish determined by these determination means. Therefore, an appropriate heating time is automatically set according to the state of the fish to be cooked (the type, shape, size, number, etc. of the fish), and the fish can be baked deliciously.

[Claim 4] If the fish temperature is less than the lower limit temperature or exceeds the upper limit temperature after a lapse of a predetermined time from the start of heating, the heating controller determines that an error has occurred and stops the operation of the heating source. . Because of this,
If the lower heating source is not operating (failure or forgetting to operate) or if the temperature sensor is not in contact with the lower surface of the fish (fish misalignment or thermal deformation of the fish), the operation of discriminating the fish type is stopped and heating is stopped. Therefore, there is no possibility that automatic cooking is continued in the erroneous determination state.

The heating controller determines whether or not the fish is large and watery by primary determining means for measuring the initial temperature gradient of the fish temperature at the initial stage of heating. Tertiary discriminating means (primary discriminating means) which determines the shape of the fish (cut fish, whole fish, open fish) by a secondary discriminating means for detecting the fish temperature at the time of passage, and measures the late temperature gradient of the fish temperature in the latter stage of heating The size and the like of the whole fish are determined by using the initial temperature gradient of (2). And
The heating controller determines the heating time of the heating source based on the type of fish determined by these determining means.

For this reason, the grilling apparatus automatically sets an appropriate heating time according to the condition of the fish to be cooked (the type of fish, the degree of water content, the shape, the size, the number of the fish, etc.), and makes it possible to bake the fish deliciously. it can.

[Claim 5] When the fish temperature at a predetermined time after the start of heating exceeds the upper limit temperature or is lower than the lower limit temperature, the heating controller determines that an error has occurred and issues an alarm to the annunciator. When the error switch is operated and the manual changeover switch is operated within the specified time from the error notification, the fish type discriminating operation is stopped and the heating time is set to the initial value that can be changed manually, and the error is set. When the manual changeover switch is not operated within a designated time from the notification, the operation of the heating source is stopped.

Accordingly, when the lower heating source is not operated (failure or forgetting to operate) or the temperature sensor is not in contact with the lower surface of the fish (fish position shift or thermal deformation of the fish), an error notification is issued. In addition, if the manual changeover switch is operated within the designated time from the error notification, the cooking is switched to the manual operation (the heating time is the initial set value), and the cooking can be continued. If the manual changeover switch is not operated within the designated time from the error notification, the fish type discriminating operation is stopped and the heating is stopped, so that there is no possibility that the automatic cooking is continued in the erroneously determined state.

The heating controller determines whether or not the fish has a large shape and a large amount of water by primary determining means for measuring an initial temperature gradient of the fish temperature at an early stage of the heating. Tertiary discriminating means (primary discriminating means) which determines the shape of the fish (cut fish, whole fish, open fish) by a secondary discriminating means for detecting the fish temperature at the time of passage, and measures the late temperature gradient of the fish temperature in the latter stage of heating The size and the like of the whole fish are determined by using the initial temperature gradient of (2). And
The heating controller determines the heating time of the heating source based on the type of fish determined by these determining means.
For this reason, the grill device is used to determine the state of the fish to be cooked (the type of fish,
An appropriate heating time is automatically set according to the moisture content, the shape of the fish, the size, the number, etc., and the fish can be baked deliciously.

[Claim 6] When the fish temperature at a predetermined time after the start of heating is higher than the upper limit temperature or lower than the lower limit temperature, the heating controller determines that an error has occurred and issues an alarm. When the timer setting switch is operated within the specified time from the error notification, the fish type discriminating operation is stopped and the heating time is set to the initial value that can be manually changed, and the error is notified. When the timer setting switch is not operated within a specified time from the notification, the operation of the heating source is stopped.

Thus, when the lower heating source is not operated (failure or forgetting to operate) or when the temperature sensor is not in contact with the lower surface of the fish (fish displacement or thermal deformation of the fish), an error notification is issued. In addition, if the timer setting switch is operated within a specified time from the error notification, the cooking can be switched to manual (the heating time is an initial set value) and cooking can be continued, so that it is convenient. If the timer setting switch is not operated within the designated time from the error notification, the fish type discriminating operation is stopped, and the heating is stopped.

The heating controller determines whether or not the fish is large and watery by primary determining means for measuring the initial temperature gradient of the fish temperature at the initial stage of heating. Tertiary discriminating means (primary discriminating means) which determines the shape of the fish (cut fish, whole fish, open fish) by a secondary discriminating means for detecting the fish temperature at the time of passage, and measures the late temperature gradient of the fish temperature in the latter stage of heating The size and the like of the whole fish are determined by using the initial temperature gradient. And
The heating controller determines the heating time of the heating source based on the type of fish determined by these determining means.
For this reason, the grill device is used to determine the state of the fish to be cooked (the type of fish,
An appropriate heating time is automatically set according to the moisture content, the shape of the fish, the size, the number, etc., and the fish can be baked deliciously.

[Claim 7] When the fish temperature exceeds a lower limit temperature or exceeds an upper limit temperature after a predetermined time has elapsed from the start of heating, the heating controller determines that an error has occurred and stops the operation of the heating source. . Because of this,
If the lower heating source is not operating (failure or forgetting to operate) or if the temperature sensor is not in contact with the lower surface of the fish (fish misalignment or thermal deformation of the fish), the operation of discriminating the fish type is stopped and heating is stopped. Therefore, there is no possibility that automatic cooking is continued in the erroneous determination state.

The heating controller determines that the fish temperature is cold start when the fish temperature after the first predetermined time has elapsed from the start of heating is lower than the first predetermined temperature, and determines that the temperature is higher than the first predetermined temperature when the fish temperature is higher than the first predetermined temperature. A residual heat determining means for determining that the engine is started is provided. Then, the cold primary determination means for measuring the initial temperature gradient of the fish temperature when the second predetermined time to the third predetermined time has elapsed from the start of heating determines whether or not the fish is large and moist, and starts heating. The shape of the fish (cut fish, whole fish, open fish) is determined by the cold secondary determining means for detecting the fish temperature when the fourth predetermined time has elapsed since the fifth predetermined time to the sixth predetermined time has elapsed since the start of heating. The size and the like of the whole fish are determined by the cold tertiary determining means (also using the initial temperature gradient of the cold primary determining means) for measuring the late temperature gradient of the fish temperature at the time. Then, in the case of a cold start, the heating controller determines the heating time of the heating source based on the type of fish determined by these determining means.

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

For this reason, even if cooking is started in either the cold state (cold state) or the hot state (state in which the inside of the grill is heated by preheating or continuous baking), the state of the fish to be cooked (state). The appropriate heating time is automatically set according to the type of fish, moisture content, fish shape, size, number, etc.)
We can bake fish deliciously.

[Claim 8] If the fish temperature at a predetermined time after the start of heating exceeds the upper limit temperature or is lower than the lower limit temperature, the heating controller determines that an error has occurred and issues an alarm. When activated, the error notification is performed.If the manual changeover switch is operated within the specified time from the error notification, the fish type determination operation is stopped and the heating time is set to an initial set value that can be manually changed, and the error is set. When the manual changeover switch is not operated within a designated time from the notification, the operation of the heating source is stopped.

Accordingly, if the lower heating source is not operated (failure or forgetting to operate) or the temperature sensor is not in contact with the lower surface of the fish (fish displacement or thermal deformation of the fish), an error notification is issued. In addition, if the manual changeover switch is operated within the designated time from the error notification, the cooking can be switched to manual (the heating time is an initial set value) and cooking can be continued, so that the usability is good. If the manual changeover switch is not operated within the designated time from the error notification, the fish type discriminating operation is stopped and the heating is stopped, so that there is no possibility that the automatic cooking is continued in the erroneously determined state.

The heating controller determines that the fish temperature is a cold start when the fish temperature after the first predetermined time has elapsed from the start of the heating is lower than the first predetermined temperature, and determines that the temperature is higher than the first predetermined temperature when the fish temperature is higher than the first predetermined temperature. A residual heat determining means for determining that the start is made is provided. Then, the cold primary determination means for measuring the initial temperature gradient of the fish temperature when the second predetermined time to the third predetermined time has elapsed from the start of heating determines whether or not the fish is large and moist, and starts heating. The shape of the fish (cut fish, whole fish, open fish) is determined by the cold secondary determining means for detecting the fish temperature when the fourth predetermined time has elapsed since the fifth predetermined time to the sixth predetermined time has elapsed since the start of heating. The size and the like of the whole fish are determined by the cold tertiary determining means (also using the initial temperature gradient of the cold primary determining means) for measuring the late temperature gradient of the fish temperature at the time. Then, in the case of a cold start, the heating controller determines the heating time of the heating source based on the type of fish determined by these determining means.

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

Therefore, even if cooking is started in either the cold state (cold state) or the hot state (state in which the inside of the grill is heated by preheating or continuous baking), the state of the fish to be cooked (state). The appropriate heating time is automatically set according to the type of fish, moisture content, fish shape, size, number, etc.)
We can bake fish deliciously.

[Claim 9] When the fish temperature at a predetermined time after the start of heating is higher than the upper limit temperature or lower than the lower limit temperature, the heating controller determines that an error has occurred and issues an alarm. When the timer setting switch is operated within the specified time from the error notification, the fish type discrimination operation is stopped and the heating time is set to the initial value that can be manually changed, and the error is notified. If the timer setting switch is not operated within a specified time from the notification, the operation of the heating source is stopped.

Accordingly, when the lower heating source is not operated (failure or forgetting to operate) or when the temperature sensor is not in contact with the lower surface of the fish (fish displacement or fish thermal deformation), an error notification is issued. In addition, if the timer setting switch is operated within the designated time from the error notification, the cooking is switched to manual (the heating time is the initial set value) and cooking can be continued, so that the usability is good. If the timer setting switch is not operated within the designated time from the error notification, the fish type discriminating operation is stopped, and the heating is stopped.

The heating controller determines that the fish temperature is less than the first predetermined temperature when the first predetermined time has elapsed since the start of heating, and determines that the fish is cold start. A residual heat determining means for determining that the start is made is provided. Then, the cold primary determination means for measuring the initial temperature gradient of the fish temperature when the second predetermined time to the third predetermined time has elapsed from the start of heating determines whether or not the fish is large and moist, and starts heating. The shape of the fish (cut fish, whole fish, open fish) is determined by the cold secondary determining means for detecting the fish temperature when the fourth predetermined time has elapsed since the fifth predetermined time to the sixth predetermined time has elapsed since the start of heating. The size and the like of the whole fish are determined by the cold tertiary determining means (also using the initial temperature gradient of the cold primary determining means) for measuring the late temperature gradient of the fish temperature at the time. Then, in the case of a cold start, the heating controller determines the heating time of the heating source based on the type of fish determined by these determining means.

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

Therefore, even if cooking is started in either the cold state (cold state) or the hot state (state in which the inside of the grill is heated by preheating or continuous baking), the state of the fish to be cooked (state). The appropriate heating time is automatically set according to the type of fish, moisture content, fish shape, size, number, etc.)
We can bake fish deliciously.

[Claim 10] Either the completion determination time determined based on the type of fish determined has elapsed, or the fish detected from the start of heating to the determination start time within the completion determination time. When a fish temperature that is higher than the maximum temperature by a designated temperature is detected (the fish temperature rises as the grilling approaches, the heating controller ends the automatic determination operation. For this reason, it is possible to accurately determine the time when the fish is baked, and it is possible to bake the fish deliciously. Further, even if a fish temperature higher than the specified temperature is not detected for some reason, the automatic determination operation ends after the completion determination time elapses, so that overburning can be prevented.

[0137]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention (Claims 1 to 1)
0) will be described with reference to FIGS. FIG.
As shown in the figure, the grill apparatus G is assembled together with the gas stoves 1 and 2 as a part of the gas table A.

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

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

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

The grill apparatus G includes a grill storage 3 having a front opening 31, an upper fire burner 4, a lower fire burner 5 disposed above and below the grill storage 3 for heating the inside of the grill storage 3, and a grill storage 3. A receiving tray 6 that can be stored in and removed from the inside, a door 61 that is connected to the receiving tray 6 and closes the front opening 31 of the grill storage 3 when the receiving tray 6 is stored, and a grill 62 attached to the receiving tray 6.
A temperature sensor 7 attached to the grill 62, and a combustion controller 8 for controlling the combustion and the like of the upper fire burner 4 and the lower fire burner 5.
(See FIGS. 3 and 4).

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

Gas is supplied to the lower fire burner 5 through a gas supply pipe provided with a safety valve (mechanical), a lower fire orifice 51, and a solenoid valve 52 with a switching orifice, and burns (see FIG. 2). The valve opening of the lower fire orifice 51 changes depending on the position (strong, weak, or off) of the lever 511 provided at the upper front portion, and the amount of gas supplied to the lower fire burner 5 switches.

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

The temperature sensor 7 is a thermistor (not shown)
Is enclosed in a metal tube, and 3
It is disposed between the horizontal bones 621 of the porcelain net 62 (center) via a heat shield box 71 so as to protrude by mm. The heat shield box 71 is provided so that the heat of the lower fire burner 5 does not directly hit the temperature sensor 7.

When the temperature sensor 7 places the fish f in the center of the grill 62 (see FIGS. 3 and 4), the temperature sensor 7 comes into contact with the lower surface of the fish f in a resilient state. Then, the output of the temperature sensor 7 is supplied to the combustion controller 8 via the heat-resistant coated wire 72 → jack 73 → plug.
(See FIGS. 3 and 4).

The temperature sensor 7 is of a rotary type shown in FIG.
The tray fixed type shown in FIG. 6 may be used. [Rotary type] An arm 721 (with a heat-resistant coated wire 72 provided inside) on which the fulcrum 722 is supported by the tray 6 is formed of a spring material. In use, the grill 62 is mounted on the receiving tray 6 while holding the arm 721 with the grill 62 (see FIG. 5).

[Receiving Pan Fixing Type] As shown in FIG. 6, the temperature sensor 7 is fixed on the receiving pan 6, and when used, the grill 62 is attached to the receiving pan 6.

[0149] The display 91 is a seven-segment LED (two horizontally arranged), and displays the following cooking information by light emission. [Ignition Detection] In the auto mode (automatic determination mode) and the manual mode (timer cut mode), when ignition is detected, “⊂⊃” is displayed (see FIG. 8).

[Display During Automatic Discrimination] In the auto mode, the lighting segment (one) sequentially moves, and the “⊂⊃” rotates (see FIG. 8).

[Grill Timer] At the time of manual mode or transition to manual mode, the colon “.” Is blinked in a one-second cycle (0.5 seconds on—0.5 seconds off) while the number representing minutes is reduced. Go. 8. → 7. → 6. → 5. → 4. ......

Then, 30 seconds before the end of the grill timer, the colon is turned off, as shown below,
The display is changed from “1.” to “30”, and the numerical display is reduced every one second. 2. → 1. → 30 → 29 → 28 → 27 → 26 ... → 1 → 0

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

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

When the pressing operation is performed during the auto mode, the mode is changed to the timer cut mode, and the grill timer for the initial predetermined eight minutes can be increased or decreased in a range of 15 minutes to 1 minute. Further, if the pressing operation is performed within 1 minute from the start of the error notification (upper / lower temperature error), the automatic discriminating operation is stopped, the mode is switched to the timer cut mode, and 8 minutes (initial set value; 15 min to 1 min. OK) grill timer is set.

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

Next, the operation of the grill G will be described.
First, a rough control flow will be described based on the flowchart shown in FIG. The fish f is placed on the grill 62 so that the fish f is placed on the temperature sensor 7, and the tray 6 is stored in the grill storage 3.

When fish f is a cut fish, levers 411, 5
11 is set to the "weak" position (see FIG. 15), and in the case of other than the fillet fish, the levers 411 and 511 are set to the "strong" position (see FIG. 1), and the operation knob 42 is pressed (step S1). .

Accordingly, the safety valve 40 is opened, a high voltage for ignition is applied to the ignition electrode, and the pilot burner 43 for upper fire and the pilot burner 53 for lower fire are ignited. The fire burner 4 and the lower fire burner 5 are ignited, and the microcomputer starts control in an auto mode described later (step S2).

When the upper burner 4 and the lower burner 5 are ignited, "表示" is displayed on the display 91, and then the lighting segment (one) sequentially moves, and "⊂⊃" is displayed. Appears to rotate (see FIG. 8).

If an upper / lower temperature error has occurred during the auto mode (YES in step S3), the flow goes to step S1.
Proceed to 3. If no upper / lower temperature error has been detected (NO in step S3), pressing of the timer setting switches (+) (-) 92, 93 is monitored, and pressing is detected (YES in step S4). ) Is switched to the control in the timer cut mode (step S9).

When the automatic determination is completed in a state where the timer setting switches (+) (-) 92 and 93 are not pressed (NO in step S4) (YES in step S5), the control is switched to the timer cut mode control for the remaining 30 seconds. (Step S
6). At this time, "30" indicating the remaining 30 seconds is displayed on the display 91, and the buzzer sounds with "beep beep" × 3 times. By pressing the timer setting switches (+) (-) 92 and 93, the grill timer for the remaining 30 seconds can be set from 15 minutes to 1 minute.
It can be increased or decreased in minutes.

When the time of the grill timer expires (YES in step S7), the buzzer sounds "P" to notify the completion of cooking, and the safety valve 40
Is closed, and the upper burner 4 and the lower burner 5 extinguish (step S8).

In the timer cut mode in step S9, when the timer setting switches (+) (-) 92 and 93 are pressed (see FIG. 14), the grill timer of 8 minutes in the initial value is set in the range of 15 minutes to 1 minute. Can be increased or decreased.

When the remaining time of the grill timer becomes 30 seconds (YES in step S9), the buzzer sounds with "beep" × 3 times. When the grill timer expires (YES in step S10), the buzzer sounds "P" to give notification, the safety valve 40 closes, and the upper fire burner 4 and the lower fire burner 5 extinguish (step S10). S12).

If an upper / lower temperature error occurs during the auto mode (YES in step S3), the buzzer continuously sounds "Pee, Pee, Pee ..." (up to one minute) and the upper / lower limit. The user is notified of the occurrence of the temperature error, and the one-minute timer starts (step S13).

If the timer setting switches (+) (-) 92, 93 are pressed within one minute from the start of the buzzer sounding (YES in step S14), the error notification is stopped (step S15) and the timer is cut off. Control is transferred to mode (step S9).

If the timer setting switches (+) (-) 92, 93 are not pressed within one minute from the start of the buzzer sounding (YES in step S16), the safety valve 40
Is closed, and the upper fire burner 4 and the lower fire burner 5 extinguish (step S17).

Next, the details of the auto mode (automatic determination) will be described with reference to the flowcharts of FIGS. 9 to 12 and the graph of FIG. The microcomputer determines that the temperature of the fish is less than 70 ° C. (less than the first predetermined temperature) after 30 seconds have elapsed since the ignition detection of the upper fire burner 4 and the lower fire burner 5 (YES in step S201; corresponding to the first predetermined time after the start of heating). Is determined in step S202).
When the temperature is lower than 70 ° C. (YES), the process proceeds to step S203, and when the temperature is 70 ° C. or higher (NO), the process proceeds to step S222.

In step S203, the microcomputer determines that the start is a cold start, and in step S2
Go to 04. In step S222, the microcomputer determines that it is a hot start, and in step S22
Proceed to 3.

The microcomputer proceeds to step S20.
In steps S4 to S206, the first temperature gradient of the fish temperature during the period from 120 seconds to 170 seconds after the ignition detection of the upper fire burner 4 and the lower fire burner 5 (corresponding to the second predetermined time to the third predetermined time) is calculated. If the temperature gradient is small, the fuel time delay flag is set to 1 and the process proceeds to step S
Proceed to 207, and if larger, step S20
Go to 7.

The temperature of the fish is sampled every 10 seconds after the elapse of 120 seconds, and the temperature rise value for 10 seconds is 3 deg.
If the number is less than 0 or 2, the temperature gradient is determined to be large, and if the number is 3 to 5, it is determined to be small (see FIG. 13).

The microcomputer determines the type of fish based on the fish temperature 180 seconds after the ignition detection of the upper fire burner 4 and the lower fire burner 5 (corresponding to the lapse of the fourth predetermined time) and determines the upper and lower temperature errors. Is determined (cold secondary determination indicated by a broken line in FIG. 9).

If the fish temperature is less than 40 ° C. (corresponding to the lower limit temperature) or exceeds 280 ° C. (corresponding to the upper limit temperature) (YES in step S208), it is determined that there is an upper / lower temperature error, and the upper / lower limit is set. The process proceeds to step S13 to perform error processing of a temperature error.

If the fish temperature is lower than 90 ° C. (corresponding to the second predetermined temperature) (YES in step S209), it is determined that the fish is a fillet fish (step S210), and the completion determination range is determined from the ignition detection. The time is set from 350 seconds to 420 seconds (step S211), and the process proceeds to the completion determination in FIG.

When the fish temperature is 165 ° C. (corresponding to the third predetermined temperature) or higher (YES in step S212), it is determined that the fish is an open fish (step S213), and the completion determination range is set to 350 from the ignition detection. Seconds to 420 seconds are set (step S214), and the process proceeds to the completion determination in FIG.

If the fish temperature is higher than 90 ° C. (corresponding to the second predetermined temperature) and lower than 165 ° C. (corresponding to the third predetermined temperature) (NO in step S212), the determination of the fish type is made by a cold It is left to tertiary discrimination (see FIG. 10).

The microcomputer proceeds to step S21.
5, In the cold tertiary discrimination of S216 and S219,
The late temperature gradient of the fish temperature from 210 seconds to 350 seconds after the ignition detection of the upper fire burner 4 and the lower fire burner 5 (equivalent to the fifth predetermined time to the sixth predetermined time) is measured.

In the cold tertiary discrimination, the fish temperature is sampled every 10 seconds from the elapse of 210 seconds, and when the temperature rise value for 10 seconds is less than (5/3) deg, 0 to 10 samples are obtained.
In the case of four pieces, it is determined that the late temperature gradient is large, and
In the case of nine, it is determined to be medium, and in the case of ten to fourteen, it is determined to be small.

If this late temperature gradient is large, it is determined that the fish f is a small round fish, and the completion determination range is set to 350 seconds to 420 seconds from the ignition detection (step S217).
The process proceeds to the completion determination in FIG.

If the latter temperature gradient is medium, it is determined that the fish f is a medium-sized whole fish, and the completion determination range is set to 350 seconds to 510 seconds from the ignition detection (step S218), and FIG. Proceed to completion determination.

If the late temperature gradient is small and the fuel time delay flag is not 1 (YE in step S219)
In S), it is determined that the fish f is a large round fish, the completion determination range is set to 350 seconds to 570 seconds from the ignition detection (step S220), and the flow proceeds to the completion determination of FIG.

If the late temperature gradient is small and the fuel time delay flag is 1 (NO in step S219), it is determined that fish f is an oversized fish, and the completion determination range is 410 seconds to 630 from the ignition detection. Seconds (step S22).
1), and proceed to the completion determination of FIG.

The microcomputer proceeds to step S22.
3, S224, S225, S226, S228, S22
In the hot secondary determination of No. 9 (see FIG. 11), based on the fish temperature 120 seconds after the ignition detection of the upper fire burner 4 and the lower fire burner 5 (corresponding to the lapse of the seventh predetermined time),
The type of the fish f and the presence / absence of an upper / lower temperature error are determined.

If the fish temperature is less than 40 ° C. (corresponding to the lower limit temperature) or exceeds 280 ° C. (corresponding to the upper limit temperature) (YES in step S224), it is determined that there is an upper / lower temperature error, and the upper / lower limit is determined. The process proceeds to step S13 to perform error processing of a temperature error.

If the fish temperature is lower than 90 ° C. (corresponding to the fourth predetermined temperature), it is determined that the fish f is the fillet fish (step S226), and the completion determination range is from 290 seconds after the ignition detection to 290 seconds.
Set to 360 seconds (corresponding to the sixth range time) (step S
227), and proceed to the completion determination of FIG.

If the fish temperature is 165 ° C. or higher (corresponding to the fifth predetermined temperature), it is determined that the fish f is an open fish (step S 229), and the completion determination range is from 290 seconds to 290 seconds after ignition detection.
Set to 360 seconds (corresponding to the sixth range time) (step S
230), and proceeds to the completion determination of FIG.

When the temperature of the fish is 90 ° C. (corresponding to the fourth predetermined temperature) or higher and lower than 165 ° C. (corresponding to the fifth predetermined temperature), the type of the fish is determined by a hot tertiary determination (FIG. 11). See).

In steps S231 and S232 of the hot tertiary discriminating means, the microcomputer determines whether the ignition of the upper fire burner 4 and the lower fire burner 5 has elapsed from 150 seconds to 290 seconds (the eighth predetermined time to the ninth predetermined time). (Corresponding to the lapse of time) is detected.

More specifically, the fish temperature is sampled every 10 seconds after 150 seconds have elapsed, and when the temperature rise value for 10 seconds is less than (5/3) deg, when 0 to 4 fish are detected, the temperature is increased. It is determined that the temperature gradient is large, if it is 5 to 9, it is determined to be medium, and if it is 10 to 14, it is determined to be small.

When the temperature gradient is large, it is determined that the fish f is a small round fish, and the completion determination range is set to two seconds after the ignition detection.
90 seconds to 330 seconds (step S233), and FIG.
It proceeds to the completion determination of 2.

When the temperature gradient is medium, it is determined that the fish f is a medium-sized whole fish, and the completion determination range is set to 2 from the ignition detection.
90 seconds to 360 seconds (step S234),
It proceeds to the completion determination of 2.

If the temperature gradient is small, it is determined that the fish f is a large to an oversized fish, and the completion determination range is set to 290 seconds to 480 seconds after the ignition is detected (step S23).
5), proceed to the completion determination of FIG.

In step S236, the microcomputer determines whether or not the range is beyond the completion determination range.
If not (NO), the process proceeds to step S237, and if it is (YES), the automatic determination is completed and the mode shifts to the timer cut mode (step S237 in FIG. 7).
9).

In step S237, the microcomputer determines that the fish temperature is equal to (the maximum value of the fish temperature up to completion determination + 8d).
eg) It is determined whether or not it is equal to or more than one. If YES, the automatic determination is completed and the mode shifts to the timer cut mode (step S9 in FIG. 7). If NO, the process returns to step S236.

Next, advantages of this embodiment will be described. [A]
The grill G is set to 180
If the fish temperature exceeds 280 ° C (upper limit temperature) or less than 40 ° C (lower limit temperature) at 150 seconds after ignition at the time of the second or hot start, it is determined that an error has occurred and the buzzer sounds to indicate an error. Notify and set timer switch (+) (-) within 1 minute (specified time) from buzzer sound
When the user operates the buttons 92 and 93, the operation of discriminating the fish type from the automatic mode to the manual mode is stopped, and the heating time is set to 8 minutes (initial setting value) that can be manually changed. or,
If the timer setting switches (+) (-) 92, 93 are not operated within one minute (specified time) from the buzzer sound, the combustion is stopped.

For this reason, when the lever 511 is in the "off" position and the lower fire burner 5 is not burning, or when the fish f is placed at a displaced position, the temperature sensor 7 contacts the lower surface of the fish f. If not, the buzzer will be sounded 180 seconds after ignition (150 seconds at cold start), and the timer setting switches (+) (-) 92 and 93 will be operated within one minute from the buzzer notification. Then, it can be switched to manual (the initial setting value is 8 minutes) and cooking can be continued, so that the usability is good. If the timer setting switches (+) (-) 92, 93 are not operated within one minute from the buzzer notification, the combustion is stopped and automatic cooking is not continued in an erroneous determination state, so that cooking mistake does not occur.

[B] The grill G is provided with the upper fire burner 4 and the lower fire burner 5, and detects the temperature of the fish under the fish using the temperature sensor 7 attached to the grill 62. The type of the fish f placed on the grill 62 is determined based on the ascending change, and whether the completion determination time set for each fish type elapses,
Alternatively, when a fish temperature 8 ° C. higher than the highest fish temperature detected during the period from the ignition detection to the determination start time is detected, the automatic determination operation (completion determination operation) is terminated and the remaining 30 is detected.
This is a configuration for shifting to the second timer cut mode.

For this reason, fillet fish (for example, salmon fillet), open fish (for example, horse mackerel), small round fish (for example, saury), medium-sized fish (for example, saury, small mackerel),
If a large round fish (for example, horse mackerel whole fish) or an extra-large fish (for example, three horse mackerel fishes) is placed at a predetermined position on the grill 62, delicious automatic cooking can be performed.

Even if the fish temperature 8 ° C. higher than the maximum value is not detected for some reason (for example, when the fish size is larger than the standard size), the timer is cut off after the completion determination time has elapsed. It shifts to mode, so you can bake it into a range that you can eat deliciously. Since the temperature sensor 7 is a contact type and uses a thermistor, the grill device G can be manufactured relatively inexpensively.

[C] The grill apparatus G detects 30 seconds from the ignition detection.
After a second, the temperature of the fish is determined to be a residual heat to determine whether the temperature is 70 ° C. or higher or lower than 70 ° C. At the time of hot start,
A dedicated hot secondary discrimination or hot tertiary discrimination is adopted in which the baking time is shortened by 1 to 2 minutes from the time of cold start. Also, during the hot secondary determination, the determination operation of the upper / lower temperature error is performed. For this reason, even if continuous baking or preheating is performed, the fish f can be baked deliciously without being overbaked. Further, the upper and lower temperature errors can be reliably detected not only at the time of a cold start but also at the time of a hot start.

[D] The grilling apparatus G is configured to bake the fish f using both burners (upper fire burner 4 and lower fire burner 5), so that it is not necessary to turn the fish over during cooking. Also, the front and back sides can be evenly baked.

The present invention includes the following embodiments in addition to the above embodiments. a. In the flowchart of FIG. 9, the cold primary determination is not performed, and the process proceeds directly from step S203 to step S20.
7 may be adopted. In the case of this configuration, if "small" in step S216 in FIG. 10, the completion determination range is set to 350 seconds to 630 seconds (steps S219 and S2).
20, and S221 are omitted), and the process proceeds to completion determination (claims 1 to 1).
6).

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

D. The following predetermined times may be appropriately determined according to the heating capacity of the heating source and the like. First predetermined time (30 seconds after ignition), second and third predetermined times (120 seconds after ignition, 1 second)
70 seconds), a fourth predetermined time (180 seconds after ignition), and a fifth and sixth predetermined times (210 seconds and 350 seconds after ignition). The seventh predetermined time (120 seconds after ignition), the eighth and ninth predetermined times (1 after ignition)
50 seconds, 290 seconds).

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

F. The following completion determination time for each fish type is
What is necessary is just to determine suitably according to the heating capacity etc. of a heating source. 350 seconds to 420 seconds 350 seconds to 510 seconds 350 seconds to 570 seconds 410 seconds to 630 seconds 290 seconds to 330 seconds 290 seconds to 360 seconds 290 seconds to 480 seconds

G. The error notification at the time of occurrence of the upper / lower temperature error may be performed by a light emitting display of a light emitting element such as an LED, a synthesized voice, or the like in addition to the buzzer sound. The notification may be performed only once, a plurality of times, or continuously.

[Brief description of the drawings]

FIG. 1 is a front view of a gas table provided with a grill device according to one embodiment of the present invention.

FIG. 2 is a gas circuit diagram of the grill device.

FIG. 3 is a perspective view of the grill device (with a grill installed).

FIG. 4 is a cross-sectional view of the grill device (with a grill).

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

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

FIG. 7 is a flowchart showing the operation of the microcomputer.

FIG. 8 is an explanatory diagram showing a state of display on a display unit when shifting from an ignition operation to an automatic determination operation.

FIG. 9 is a flowchart illustrating an automatic determination operation.

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

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

FIG. 12 is a flowchart illustrating a completion determination operation.

FIG. 13 is a graph showing elapsed time-fish temperature characteristics.

FIG. 14 is an explanatory diagram showing a state in which a timer setting switch is pressed during an auto mode to switch to a control in a timer cut mode.

FIG. 15 is an explanatory diagram showing the position of a lever in the case of automatically cooking fillet fish.

FIG. 16 is a flowchart showing the operation of a conventional manual grill device.

[Explanation of symbols]

 3 Grill storage 4 Upper fire burner (heating source) 5 Lower fire burner (heating source) 6 Receiving tray 7 Temperature sensor 8 Heating controller 62 Griddle 92, 93 Timer setting switch (manual switch) f Fish G Grill device

Continued on the front page (72) Inventor Noriyuki Nishio 2-26, Fukuzumi-cho, Nakagawa-ku, Nagoya-shi Inside Rinnai Corporation (72) Inventor Tadao Yamashita 2-26, Fukuzumi-cho, Nakagawa-ku, Nagoya City Inside Rinnai Corporation (72 Inventor Atsuhito Kama 2-26, Fukuzumi-cho, Nakagawa-ku, Nagoya-shi Linhai Co., Ltd. (56) References JP-A-7-8392 (JP, A) JP-A-2-272227 (JP, A) JP-A 6-3004077 (JP, A) JP-A-3-236818 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A47J 37/06

Claims (10)

(57) [Claims] 1. A grille on which fish is placed is provided, and a saucer which can be put in and out of a grill storage, and a heating source disposed above and below the grill storage to heat the fish. A temperature sensor attached to the saucer including the grill, which contacts a lower surface of the fish when the fish is placed at a predetermined position on the grill, and detects a temperature of the lower surface of the fish as a fish temperature; fish temperature and at a predetermined time, to determine the fish type based on the temperature gradient of the fish temperature within a certain predetermined time, during the heating time corresponding to the determined fish type, actuates the heating source , A predetermined time has passed since the start of heating
If the fish temperature at the time exceeds the upper limit temperature or below
If the temperature is below the limit temperature, it is determined that an error has occurred and the heating source
A heating controller for stopping the operation , wherein the heating controller is configured such that when the fish temperature at the elapse of a predetermined time from the start of heating is lower than or equal to the lower limit temperature but lower, the fish is
It is determined that the fish is fillet, and if it is medium,
If it is below the upper limit temperature but high, leave it to another means.
Judge that the fish is an open fish, below the lower limit temperature or upper limit temperature
First determination means for determining an error when the value exceeds
And when the fish temperature is medium,
Measure the temperature gradient of the fish temperature and if this temperature gradient is large
Judge that the fish is a small whole fish,
Determines that the fish is a medium-sized whole fish, and this temperature gradient
If small, the fish is judged to be large to oversized fish
And a second determination unit that performs the determination . 2. A grille on which fish is placed is provided, and a saucer which can be put in and out of the grill storage, and a heating source disposed on the upper and lower sides of the grill storage for heating the fish. A temperature sensor attached to the saucer including the grill, which contacts a lower surface of the fish when the fish is placed at a predetermined position on the grill, and detects a temperature of the lower surface of the fish as a fish temperature; fish temperature and at a predetermined time, to determine the fish type based on the temperature gradient of the fish temperature within a certain predetermined time, during the heating time corresponding to the determined fish type, actuates the heating source , fish temperature during a predetermined time has elapsed from the start of heating is, in the case of less than case or lower temperature exceeds the upper temperature limit, have rows error notification to operate the alarm is determined as an error,且
If the manual changeover switch described later is operated within a specified time from the error notification, the fish type determination operation is stopped and the heating time is set to an initial set value that can be manually changed, and the error notification is performed within the specified time. A heating controller for stopping the operation of the heating source when the manual changeover switch is not operated .
And stop the fish type discrimination operation or automatically set the heating time.
Release and enable manual setting of the heating time of the heating source
A grille device having a manual changeover switch, wherein the heating controller is configured to stop the heating after a predetermined time has elapsed from the start of heating.
If the fish temperature is higher than the lower limit temperature but lower,
It is determined that the fish is fillet, and if it is medium,
If it is below the upper limit temperature but high, leave it to another means.
Judge that the fish is an open fish, below the lower limit temperature or upper limit temperature
First determination means for determining an error when the value exceeds
And when the fish temperature is medium,
Measure the temperature gradient of the fish temperature and if this temperature gradient is large
Judge that the fish is a small whole fish,
Determines that the fish is a medium-sized whole fish, and this temperature gradient
If small, the fish is judged to be large to oversized fish
And a second determination unit that performs the determination . 3. A grille on which fish is placed is provided, and a saucer which can be put in and out of the grill storage, and a heating source disposed above and below the grill storage for heating the fish. A temperature sensor attached to the saucer including the grill, which contacts a lower surface of the fish when the fish is placed at a predetermined position on the grill, and detects a temperature of the lower surface of the fish as a fish temperature; The fish type is determined based on the fish temperature at the lapse of a predetermined time or the temperature gradient of the fish temperature within a certain predetermined time, and the heating source is operated by automatically setting a heating time corresponding to the determined fish type. together make fish temperature during a predetermined time has elapsed from the start of heating is, in the case of less than case or lower temperature exceeds the upper temperature limit, have rows error notification to operate the alarm is determined as an error,且
If the timer setting switch described later is operated within a specified time from the error notification, the fish type determination operation is stopped and the heating time is set to an initial set value that can be manually changed, and within the specified time from the error notification. Heating control for stopping the operation of the heating source when the timer setting switch is not operated
The heating time can be changed by operating the heater and manual operation.
To stop the fish type discrimination operation or the heating time
Cancel the automatic setting of the heating source and manually set the heating time of the heating source.
Grill device having a timer setting switch that can be changed
In the above, the heating controller is provided at a predetermined time after the start of heating.
If the fish temperature is higher than the lower limit temperature but lower,
It is determined that the fish is fillet, and if it is medium,
If it is below the upper limit temperature but high, leave it to another means.
Judge that the fish is an open fish, below the lower limit temperature or upper limit temperature
First determination means for determining an error when the value exceeds
And when the fish temperature is medium,
Measure the temperature gradient of the fish temperature and if this temperature gradient is large
Judge that the fish is a small whole fish,
Determines that the fish is a medium-sized whole fish, and this temperature gradient
If small, the fish is judged to be large to oversized fish
And a second determination unit that performs the determination . 4. A grill for storing fish is installed in the grill storage.
A pan that can be put in and out freely, and the upper and lower sides of the grill storage to heat the fish
A heating source to be arranged , attached to the pan containing the grill,
When the fish is placed at a predetermined position, it comes into contact with the lower surface of the fish.
A temperature sensor for detecting the temperature of the lower surface of the fish as a fish temperature.
And the temperature of the fish when a predetermined time has passed since the start of heating,
Determining the fish type based on the temperature gradient of the fish temperature within the constant time
During the heating time corresponding to the determined fish type,
Activate heat source and elapse of predetermined time from start of heating
If the fish temperature at the time exceeds the upper limit temperature or below
If the temperature is below the limit temperature, it is determined that an error has occurred and the heating source
A grill device having a heating controller for deactivating
The heating controller controls the initial temperature of the fish at the beginning of heating.
A primary discriminating means for measuring a temperature gradient, and in the middle stage of heating, the fish temperature at the time when a predetermined time has elapsed since the start of heating is
When the temperature is higher than or equal to the lower limit temperature, the fish is a fillet fish.
It is determined that there is, and in the case of medium, the tertiary determination means described later
Leave, if below the upper limit temperature but higher, the fish
Judge as an open fish, below the lower limit temperature or above the upper limit temperature
If the fish temperature is medium, the secondary determination means for determining an error ;
The temperature gradient of the fish temperature in the latter period was measured,
If the temperature gradient is large, the fish is a small whole fish
If the fish is medium, it is determined that the fish is a medium-sized whole fish.
When the late temperature gradient is small and the initial temperature gradient is large
Determines that the fish is a large whole fish, the late temperature gradient
If the initial temperature gradient is small, the fish is an oversized whole fish
Tertiary determination means for determining that there is
That grill apparatus. 5. A grill for storing fish is installed in the grill storage.
A pan that can be put in and out freely, and the upper and lower sides of the grill storage to heat the fish
A heating source to be arranged , attached to the pan containing the grill,
When the fish is placed at a predetermined position, it comes into contact with the lower surface of the fish.
A temperature sensor for detecting the temperature of the lower surface of the fish as a fish temperature.
And the temperature of the fish when a predetermined time has passed since the start of heating,
Judgment of fish type based on the temperature gradient of fish temperature within a fixed time
During the heating time corresponding to the determined fish type,
When the heat source is activated, the fish temperature at the elapse of a predetermined
If the temperature exceeds the temperature or the temperature is lower than the lower limit temperature,
And an alarm is activated by operating the alarm, and
Within the specified time from the error notification,
If the switch is operated, the operation of discriminating the fish type is stopped.
The heating time is set to an initial value that can be manually changed, and
-The manual changeover switch is operated within the specified time from the notification.
Heating controller to stop the operation of the heating source if not possible
And stop the fish type discrimination operation or automatically set the heating time.
Release and enable manual setting of the heating time of the heating source
In a grill device including a manual changeover switch, the heating controller includes a primary determination unit that measures an initial temperature gradient of the fish temperature at an early stage of heating, and a fish temperature at a predetermined time after the start of heating in the middle stage of heating. If the temperature is not lower than the lower limit temperature, it is determined that the fish is a fillet fish, and if the temperature is medium, it is left to tertiary determination means described later, and if it is lower than the upper limit temperature but higher, the fish is opened. Secondary determining means for determining that the fish is a fish, and determining an error when the temperature is lower than the lower limit temperature or higher than the upper limit temperature, and when the fish temperature in the middle stage of heating is medium, the temperature of the fish in the latter stage of heating The temperature gradient is measured, and if this late temperature gradient is large, it is determined that the fish is a small fish, if it is medium, it is determined that the fish is a medium fish, Small temperature gradient, initial temperature gradient Having a tertiary determining means determines that the fish is determined as a large round body fish, if later the temperature gradient also smaller initial temperature gradient the fish is oversized round only fish when a large Characterized by
That grill apparatus. 6. A grill for storing fish is installed in the grill storage.
A pan that can be put in and out freely, and the upper and lower sides of the grill storage to heat the fish
A heating source to be arranged , attached to the pan containing the grill,
When the fish is placed at a predetermined position, it comes into contact with the lower surface of the fish.
A temperature sensor for detecting the temperature of the lower surface of the fish as a fish temperature.
And the temperature of the fish when a predetermined time has passed since the start of heating,
Judgment of fish type based on the temperature gradient of fish temperature within a fixed time
And automatically sets the heating time corresponding to the determined fish type.
And the fish temperature at the time when a predetermined time has elapsed since the start of heating is set to the upper limit temperature.
If also if it exceeds the time less than the lower limit temperature, Ella
And an alarm is activated by operating the alarm, and
Also, within the specified time from the error notification, the timer setting
When the switch is operated, the fish type discrimination operation is stopped.
The heating time is set to an initial set value that can be changed manually,
The timer setting switch is operated within the specified time from the alarm notification.
A heating system that stops the operation of the heating source if it is not made
If you operate the controller manually, you can change the setting of the heating time,
To stop the fish type discrimination operation or the heating time
Cancel the automatic setting of the heating source and manually set the heating time of the heating source.
Grill device having a timer setting switch that can be changed
In the heating controller, the initial temperature of the fish in the initial heating
A primary discriminating means for measuring a temperature gradient, and in the middle stage of heating, the fish temperature at the time when a predetermined time has elapsed since the start of heating is
When the temperature is higher than or equal to the lower limit temperature, the fish is a fillet fish.
Is determined, and in the case of medium, the
Leave, if below the upper limit temperature but higher, the fish
Judge as an open fish, below the lower limit temperature or above the upper limit temperature
If the fish temperature is medium, the secondary determination means for determining an error ;
The temperature gradient of the fish temperature in the latter period was measured,
If the temperature gradient is large, the fish is a small whole fish
If the fish is medium, it is determined that the fish is a medium-sized whole fish.
When the late temperature gradient is small and the initial temperature gradient is large
Determines that the fish is a large whole fish, the late temperature gradient
If the initial temperature gradient is small, the fish is an oversized whole fish
Tertiary determination means for determining that there is
That grill apparatus. 7. A grill in which a fish is placed is provided, and the grill is placed inside the grill storage.
A pan that can be put in and out freely, and the upper and lower sides of the grill storage to heat the fish
A heating source to be arranged , attached to the pan containing the grill,
When the fish is placed at a predetermined position, it comes into contact with the lower surface of the fish.
A temperature sensor for detecting the temperature of the lower surface of the fish as a fish temperature.
And the temperature of the fish when a predetermined time has passed since the start of heating,
Judgment of fish type based on the temperature gradient of fish temperature within a fixed time
And, during the heating time corresponding to the determined fish type, the pressure
Activate heat source and elapse of predetermined time from start of heating
If the fish temperature at the time exceeds the upper limit temperature or below
If the temperature is below the limit temperature, it is determined that an error has occurred and the heating source
A grill device having a heating controller for deactivating
The heating controller further comprises: (a) the temperature of the fish when a first predetermined time has elapsed since the start of heating;
Cold start when the temperature is less than the first predetermined temperature
And if the temperature is equal to or higher than the first predetermined temperature,
(B) determining that the residual heat determining means is a cold start;
Is activated when the second predetermined time to the third predetermined time elapse from the start of heating.
Cold primary measurement to measure the temperature gradient of the fish temperature
Another means, wherein the fish temperature at the time when the fourth predetermined time has elapsed from the start of heating is
If the temperature is equal to or higher than the lower limit temperature but lower than the second predetermined temperature,
It is determined that the fish is a fillet fish, and the third predetermined temperature is equal to or higher than the second predetermined temperature.
If it is lower than the temperature, it is referred to a cold tertiary determination means described later.
If it is below the upper limit temperature but above the third predetermined temperature
It is determined that the fish is an open fish, and the temperature is lower than the lower limit or the upper limit.
If the temperature exceeds the temperature, a cold
The next determination means, and the fish temperature when a fourth predetermined time has elapsed since the start of heating.
If the temperature is higher than the second predetermined temperature and lower than the third predetermined temperature, heating
Before the fifth predetermined time to the sixth predetermined time elapse from the start
The temperature gradient of the fish temperature is measured and this late temperature gradient is large.
The fish is a small whole fish,
In this case, it is determined that the fish is a medium-sized whole fish,
When the gradient is small and the temperature gradient is large, the fish is large.
Determined as a round fish, the late temperature gradient is also the first temperature gradient
If the fish is too small, it is determined that the fish is an oversized whole fish
And cold tertiary determining means, determines that the hot start is (c) the remaining heat discriminating means
It operates when the temperature of the fish at the elapse of the seventh predetermined time from the start of heating
When the temperature is equal to or higher than the lower limit temperature but lower than the fourth predetermined temperature
It is determined that the fish is a fillet fish,
If the temperature is lower than the predetermined temperature, the hot tertiary determination means described later
Entrust, if the temperature is lower than the upper limit temperature but higher than the fifth predetermined temperature,
In that case, it is determined that the fish is an open fish,
Is an error if the temperature exceeds the upper limit temperature.
And preparative secondary Determination means, the fish temperature in the seventh time a predetermined time has elapsed from the start of heating is
If the temperature is higher than the fourth predetermined temperature and lower than the fifth predetermined temperature, heating
The fish temperature during the eighth to ninth predetermined time from the start
Measure the temperature gradient, and if this temperature gradient is large,
It is determined that the fish is a small whole fish,
The fish was judged to be medium-sized whole fish, and this temperature gradient was small.
The fish are large to oversized fish
A grill device having hot tertiary determination means . 8. A grill in which a fish is placed and a grill is provided, and
A pan that can be put in and out freely, and the upper and lower sides of the grill storage to heat the fish
A heating source to be arranged , attached to the pan containing the grill,
When the fish is placed at a predetermined position, it comes into contact with the lower surface of the fish.
A temperature sensor for detecting the temperature of the lower surface of the fish as a fish temperature.
And the temperature of the fish when a predetermined time has passed since the start of heating,
Judgment of fish type based on the temperature gradient of fish temperature within a fixed time
During the heating time corresponding to the determined fish type,
When the heat source is activated, the fish temperature at the elapse of a predetermined
If the temperature exceeds the temperature or the temperature is lower than the lower limit temperature,
And an alarm is activated by operating the alarm, and
Within the specified time from the error notification,
If the switch is operated, the operation of discriminating the fish type is stopped.
The heating time is set to an initial value that can be manually changed, and
-The manual changeover switch is operated within the specified time from the notification.
Heating controller to stop the operation of the heating source if not possible
And stop the fish type discrimination operation or automatically set the heating time.
Release and enable manual setting of the heating time of the heating source
A grille device having a manual changeover switch, wherein the heating controller comprises: (a) the fish temperature at the time when a first predetermined time has elapsed from the start of heating;
Cold start when the temperature is less than the first predetermined temperature
And if the temperature is equal to or higher than the first predetermined temperature,
(B) determining that the residual heat determining means is a cold start;
Is activated when the second predetermined time to the third predetermined time elapse from the start of heating.
Cold primary measurement to measure the temperature gradient of the fish temperature
Another means, wherein the fish temperature at the time when the fourth predetermined time has elapsed from the start of heating is
If the temperature is equal to or higher than the lower limit temperature but lower than the second predetermined temperature,
It is determined that the fish is a fillet fish, and the third predetermined temperature is higher than the second predetermined temperature
If it is lower than the temperature, it is referred to a cold tertiary determination means described later.
If it is below the upper limit temperature but above the third predetermined temperature
It is determined that the fish is an open fish, and the temperature is lower than the lower limit or the upper limit.
If the temperature exceeds the temperature, a cold
The next determination means, and the fish temperature when a fourth predetermined time has elapsed since the start of heating.
If the temperature is higher than the second predetermined temperature and lower than the third predetermined temperature, heating
Before the fifth predetermined time to the sixth predetermined time elapse from the start
The temperature gradient of the fish temperature is measured and this late temperature gradient is large.
The fish is a small whole fish,
In this case, it is determined that the fish is a medium-sized whole fish,
When the gradient is small and the temperature gradient is large, the fish is large.
Determined as a round fish, the late temperature gradient is also the first temperature gradient
If the fish is too small, it is determined that the fish is an oversized whole fish
And cold tertiary determining means, determines that the hot start is (c) the remaining heat discriminating means
It operates when the temperature of the fish at the elapse of the seventh predetermined time from the start of heating
When the temperature is equal to or higher than the lower limit temperature but lower than the fourth predetermined temperature
It is determined that the fish is a fillet fish,
If the temperature is lower than the predetermined temperature, the hot tertiary determination means described later
Entrust, if the temperature is lower than the upper limit temperature but higher than the fifth predetermined temperature,
In that case, it is determined that the fish is an open fish,
Is an error if the temperature exceeds the upper limit temperature.
And the fish temperature when a seventh predetermined time has elapsed since the start of heating.
If the temperature is higher than the fourth predetermined temperature and lower than the fifth predetermined temperature, heating
The fish temperature during the eighth to ninth predetermined time from the start
Measure the temperature gradient, and if this temperature gradient is large,
It is determined that the fish is a small whole fish,
The fish was judged to be medium-sized whole fish, and this temperature gradient was small.
The fish are large to oversized fish
A grill having hot tertiary determination means
apparatus. 9. A grill for storing fish is installed in the grill storage.
A pan that can be put in and out freely, and the upper and lower sides of the grill storage to heat the fish
A heating source to be arranged , attached to the pan containing the grill,
When the fish is placed at a predetermined position, it comes into contact with the lower surface of the fish.
A temperature sensor for detecting the temperature of the lower surface of the fish as a fish temperature.
And the temperature of the fish when a predetermined time has passed since the start of heating,
Judgment of fish type based on the temperature gradient of fish temperature within a fixed time
And automatically sets the heating time corresponding to the determined fish type.
And the fish temperature at the time when a predetermined time has elapsed since the start of heating is set to the upper limit temperature.
If the temperature exceeds the temperature or the temperature is lower than the lower limit temperature,
And an alarm is activated by operating the alarm, and
Also, within the specified time from the error notification, the timer setting
When the switch is operated, the fish type discrimination operation is stopped.
The heating time is set to an initial set value that can be changed manually,
The timer setting switch is operated within the specified time from the alarm notification.
A heating system that stops the operation of the heating source if it is not made
If you operate the controller manually, you can change the setting of the heating time,
To stop the fish type discrimination operation or the heating time
Cancel the automatic setting of the heating source and manually set the heating time of the heating source.
Grill device having a timer setting switch that can be changed
In the above, the heating controller comprises: (a) the fish temperature when a first predetermined time has elapsed since the start of heating;
Cold start when the temperature is less than the first predetermined temperature
And if the temperature is equal to or higher than the first predetermined temperature,
(B) determining that the residual heat determining means is a cold start;
Is activated when the second predetermined time to the third predetermined time elapse from the start of heating.
Cold primary measurement to measure the temperature gradient of the fish temperature
Another means, wherein the fish temperature at the time when the fourth predetermined time has elapsed from the start of heating is
If the temperature is equal to or higher than the lower limit temperature but lower than the second predetermined temperature,
It is determined that the fish is a fillet fish, and the third predetermined temperature is equal to or higher than the second predetermined temperature.
If it is lower than the temperature, it is referred to a cold tertiary determination means described later.
If it is below the upper limit temperature but above the third predetermined temperature
It determines that the fish is fish open, the lower limit temperature or less than the upper limit
If the temperature exceeds the temperature, a cold
The next determination means, and the fish temperature when a fourth predetermined time has elapsed since the start of heating.
If the temperature is higher than the second predetermined temperature and lower than the third predetermined temperature, heating
Before the fifth predetermined time to the sixth predetermined time elapse from the start
The temperature gradient of the fish temperature is measured and this late temperature gradient is large.
The fish is a small whole fish,
In this case, it is determined that the fish is a medium-sized whole fish,
When the gradient is small and the temperature gradient is large, the fish is large.
Determined as a round fish, the late temperature gradient is also the first temperature gradient
If the fish is too small, it is determined that the fish is an oversized whole fish
And cold tertiary determining means, determines that the hot start is (c) the remaining heat discriminating means
It operates when the temperature of the fish at the elapse of the seventh predetermined time from the start of heating
When the temperature is equal to or higher than the lower limit temperature but lower than the fourth predetermined temperature
It is determined that the fish is a fillet fish,
If the temperature is lower than the predetermined temperature, the hot tertiary determination means described later
Entrust, if the temperature is lower than the upper limit temperature but higher than the fifth predetermined temperature,
In that case, it is determined that the fish is an open fish,
Is an error if the temperature exceeds the upper limit temperature.
And the fish temperature when a seventh predetermined time has elapsed since the start of heating.
If the temperature is higher than the fourth predetermined temperature and lower than the fifth predetermined temperature, heating
The fish temperature during the eighth to ninth predetermined time from the start
Measure the temperature gradient, and if this temperature gradient is large,
It is determined that the fish is a small whole fish,
The fish was judged to be medium-sized whole fish, and this temperature gradient was small.
The fish are large to oversized fish
A grill having hot tertiary determination means
apparatus. 10. A heating method suitable for the determined fish type.
The interval is a completion judgment determined based on the determined fish type.
It is another time, and it is determined whether this completion determination time has elapsed or from the start of heating.
From the highest fish temperature detected before the start time
A fish temperature that is higher than the specified temperature is detected within the completion determination time
And the heating controller ends the determination operation.
The grill device according to claim 9.