JP3479177B2 - Commercial rice cooker - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooker mainly for business use, having a heating sequence for cooking rice by electromagnetic induction. 2. Description of the Related Art A conventional rice cooker is disclosed in, for example,
As disclosed in Japanese Patent No. 3849, an inner cooker housed in a main body, an induction heating coil for heating the inner cooker, a temperature sensor closely contacting the bottom of the inner cooker to detect the temperature of the inner cooker, and a heating sequence for cooking rice are described. And a rice cooker that heats the inner pot by electromagnetic induction and heats the inner pot when the temperature detected by the temperature sensor reaches the dry-up control temperature corresponding to the dry-up by heating and cooking. It was reduced and switched to the spotting process. [0003] In a commercial rice cooker for cooking a large amount of rice, a heating layer is provided on the outer bottom surface of a large inner pot, and a heating coil for realizing high output is combined with the heating layer. The bottom surface of the inner pot is heated by the heating coil. The temperature of the bottom face of the inner pot rises at the same time as the power is supplied, and thereafter, the temperature of the object to be heated in the inner pot rises. In order to cook delicious rice, the object to be heated (rice + water) in the inner pot is heated at a high output and boiled.
It is necessary to maintain boiling at an appropriate output for an appropriate time. However, the time for maintaining the above-mentioned boiling and the control temperature thereof vary depending on the type of rice, the place of production, the state of rice production every year, and the like. Furthermore, the texture was different for each person, and it often did not match the cooked condition required by the user. Accordingly, an object of the present invention is to provide a rice cooker capable of adjusting the degree of cooking according to the type of rice and the preference of the user. SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and has an inner pot housed in a rice cooker main body and an induction heating apparatus for heating the inner pot. Commercial rice cooker that includes a coil, a temperature sensor that detects the temperature of the inner pot, an operation unit that inputs a rice cooking menu, and a control unit that controls the heating sequence of the rice cooker, and heats the inner pot by electromagnetic induction to cook rice. In the cooking device, a cooking adjustment mode setting means for setting a boiling control temperature for the user to arbitrarily heat boiling and a boiling maintaining time for maintaining the boiling in the operating unit is provided, and the control unit starts rice cooking and detects the temperature sensor. After the temperature reaches the boiling control temperature, power control is performed to maintain the temperature detected by the temperature sensor at the boiling control temperature during the boiling maintenance time, and after the boiling maintenance time has elapsed, the detected temperature of the temperature sensor becomes dry. A heating sequence for cooking rice is provided, which shifts to a drying process when the temperature reaches a dry-up control temperature corresponding to the cup. The cooking adjustment mode setting means of the operation unit comprises a cooking adjustment key, a time setting key, and a time display lamp, and the cooking adjustment mode step is performed by the cooking adjustment key. , The boiling control temperature and the boiling maintenance time are adjusted by the time setting key. With the above-described configuration, the cooking adjustment mode process is performed by the cooking adjustment key, and the cooking desired by the user is performed by the time setting key while displaying the time on the time display lamp. After adjusting the boiling control temperature and the boiling maintaining time, the rice cooker is started according to the heating sequence of the control section, and after the temperature detected by the temperature sensor reaches the boiling control temperature, the temperature detected by the temperature sensor is boiled for the adjusted boiling maintaining time. Electric power control is performed so as to keep the temperature at the control temperature, and heating is performed with arbitrary electric power after the elapse of the boiling maintenance time. When the temperature detected by the temperature sensor reaches the dry-up control temperature, the process shifts to the blur process. An embodiment of the present invention will be described below with reference to the drawings. 1 is an external perspective view of a commercial rice cooker to which one embodiment of the present invention is applied, FIG. 2 is also a front sectional view, FIG. 3 is a right side sectional view, and FIG. FIG. 5 is a temperature characteristic curve for explaining a heating sequence. In FIG. 1, reference numeral 1 denotes a main body of a commercial rice cooker made of a stainless steel plate, and 2 denotes an inner pot for carrying out heating and cooking with an object to be cooked. It is made of aluminum with layers. Reference numeral 3 denotes an induction heating coil provided below the inner pot 2 for induction heating the inner pot 2. Reference numeral 4 denotes a temperature sensor for opening a hole in the center of the induction heating coil 3 and projecting from the hole by a spring to closely contact the bottom of the inner pot 2 to detect the temperature. 5 is a lid for closing the opening of the upper surface of the inner pot 2;
Reference numeral 6 denotes a door provided on the front surface of the main body 1. When the door 6 is opened and the handle is pulled toward the user, the inner hook 2 can be pulled out forward along the rail. Reference numeral 7 denotes an operation unit provided on the main body 1, and 8 denotes a SW input of the operation unit 7 and a temperature sensor 4.
This is a control unit for controlling the temperature detection, the energization of the induction heating coil 3 and the like. At the bottom of the main body, a cooling fan for cooling the induction heating coil 3 and the inverter is provided. In FIG. 4 in which the operation unit 7 is enlarged and displayed, a cooking adjustment mode setting means 12 is constituted by a cooking adjustment key 9, a time setting key 10, and a time display lamp 11. In a process called a cooking adjustment mode, the boiling control temperature T1 and the boiling maintaining time H1 are adjusted with the time setting key 10 while displaying the time on the time display lamp 11. In the above arrangement, the heating sequence for cooking rice is performed by a microcomputer provided in the control unit 8, and the inner pot 2 is composed of an induction heating coil 3 and a heating layer on the bottom.
And the rice and water in the inner pot 2 are heated, and the output power of the commercial rice cooker according to the present embodiment is from 500 W to 5 KW.
Up to 10 levels of control can be performed. Next, the operation of the embodiment constructed as described above will be described. A predetermined amount of rice and water is put in the inner pot 2, stored in the main body 1, the door 6 is closed, the rice cooking menu on the operation unit 7 is selected, and first, a cooking adjustment mode setting means provided in the operation unit 7 The cooker adjustment key 9 of 12 is pressed once to set the cooker adjustment mode, the boiling control temperature T1 is displayed on the time display lamp 11, and the boiling control temperature T1 is raised or lowered according to the user's preference with the time adjustment key 10. It can be adjusted, and similarly, the cooking adjustment key 9 is pressed twice, the boiling maintenance time H1 is displayed on the time display lamp 11, and the boiling maintenance time H1 can be adjusted up and down with the time adjustment key 10, and the cooking adjustment key again. Pressing 9 ends the cooking adjustment mode. Next, when the rice cook start switch is operated, the control unit 8 drives the induction heating coil 3 to control the power in accordance with the rice cooking heating sequence. First, the induction heating coil 3 is energized with a maximum power of 5 KW. Thereby, the temperature of the temperature sensor 4 rises as shown in FIG.
The rice temperature rises late. Eventually, the temperature of the temperature sensor 4 reaches the boiling control temperature T1 (110 ° C.). After reaching the boiling control temperature T1, the output is adjusted so as to maintain the boiling control temperature T1, and after elapse of the boiling maintaining time H1, heating is performed at an arbitrary output until the temperature reaches the dry-up control temperature T2 corresponding to the dry-up. After that, the output is stopped, and the rice cooking is completed through the steaming process to produce delicious rice. According to the present invention, the operating section is provided with a cooking adjustment mode setting means which allows a user to set a boiling control temperature for heating and boiling and a boiling maintenance time for maintaining boiling. After the start of rice cooking in the control unit and the temperature detected by the temperature sensor reaches the boiling control temperature, power control is performed so that the temperature detected by the temperature sensor is maintained at the boiling control temperature for the boiling maintenance time, and after the elapse of the boiling maintenance time, any electric power is supplied. The rice cooker has a heating sequence for rice cooking that shifts to the rice drying process when the temperature detected by the temperature sensor reaches the dry-up control temperature corresponding to dry-up. The cooking time can be adjusted to match the user's desired cooking time by changing the time to maintain boiling and the control temperature to match the texture of humans and humans. A commercial rice cooker can be provided.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an external perspective view of a commercial rice cooker according to an embodiment of the present invention. FIG. 2 is also a front sectional view. FIG. 3 is also a right side sectional view. FIG. 4 is a front view showing an operation unit. FIG. 5 is also a temperature characteristic curve for explaining a heating sequence. [Description of Signs] 4 Temperature sensor 7 Operation unit 8 Control unit 9 Cooking adjustment key 10 Time adjustment key 11 Time display lamp 12 Cooking adjustment mode setting means T1 Boiling control temperature T2 Dry-up control temperature H1 Boiling maintenance time

Claims (1)

(57) [Claims] [Claim 1] An inner pot stored in the main body, an induction heating coil for heating the inner pot, a temperature sensor for detecting the temperature of the inner pot, and input of a rice cooking menu and the like. Operating unit, and a control unit for controlling the heating sequence of rice cooking, in a commercial rice cooker that heats the inner pot by electromagnetic induction and cooks rice, so that the user can arbitrarily heat and boil the operating unit (7). A cooking adjustment mode setting means (12) for setting a boiling control temperature (T1) and a boiling maintenance time (H1) for maintaining boiling, and a cooking adjustment mode setting means
(12) is a cooking adjustment key (9) and a time setting key
(10) and a time display lamp (11)
With the raising adjustment key (9), make the cooking adjustment mode process,
Adjusting the time while displaying on the time display lamp (11)
Using the key (10), the boiling control temperature (T1) and the boiling
The maintenance time (H1) is adjusted so that the control unit (8) starts cooking rice and the boiling temperature after the temperature detected by the temperature sensor (4) reaches the boiling control temperature (T1). Power control is performed to maintain the temperature detected by the temperature sensor (4) at the boiling control temperature (T1) during the maintenance time (H1), and the boiling is maintained.
After a lapse of time (H1), the temperature detected by the temperature sensor (4) becomes equal to the dry-up control temperature (T
2. A commercial rice cooker comprising a rice cooker heating sequence that shifts to a washing process when the condition 2) is reached.