JP3669030B2 - High frequency heating device - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a power supply configuration (a method of putting an electromagnetic wave in a heating chamber) of a high-frequency heating apparatus that heats an object to be heated such as food.
[0002]
[Prior art]
Conventional microwave ovens, which are typical high-frequency heating devices, have a configuration as shown in FIGS.
[0003]
The microwave oven of FIG. 39 has a general configuration using a turntable 15. Here, the electromagnetic wave emitted from the magnetron 1 as the electromagnetic wave radiating means is transmitted through the waveguide 2, and in the heating chamber 4, the standing wave is determined by the shape of the heating chamber 4 and the position of the opening 153 from which the electromagnetic wave is radiated. The food 5 generates heat according to the electric field component of the standing wave and the dielectric loss of the food 5. The power P [W / m3] absorbed per unit volume of the food is determined by the electric field strength E [V / m] applied, the frequency f [Hz], and the relative permittivity εr and dielectric loss tangent tanδ of the food 5 ( 1) It is expressed as an equation. Since the heating distribution of the food 5 is generally determined by the standing wave distribution of electromagnetic waves, the turntable 15 is rotationally driven to equalize the heating distribution on the concentric circles in order to suppress unevenness of the heating distribution.
[0004]
P = (5/9) εr · tan δ · f · E2 × 10 −10 [W / m 3] (1)
Further, as another means for homogenization, a stirrer system in which electromagnetic waves are stirred by a constant rotation of a metal plate in the heating chamber 4, or electromagnetic waves are extracted from the waveguide 2 by the rotating waveguide 154 as shown in FIG. In other words, there were some that rotated the opening itself at a constant rate. In this case, the rotating waveguide 154 is formed on the bottom surface of the heating chamber 4 and is constantly rotated by the motor 9, and the entire bottom surface portion of the heating chamber 4 is a mounting table 14 made of a low-loss material that hardly absorbs electromagnetic waves. Covered with. However, in reality, the turntable type is the most commercialized.
[0005]
In addition, there is a type in which two openings are provided on the wall surface of the heating chamber so as to change the outlet of the electromagnetic wave during heating by using a plurality of openings to make it uniform (Japanese Patent Laid-Open No. 4-319287). .
[0006]
Some of them have a plurality of magnetrons and a plurality of waveguides in order to form a plurality of openings (Japanese Patent Laid-Open Nos. 61-181093 and 4-345788).
[0007]
In addition, as shown in FIG. 41, in order to configure the plurality of openings 153a and 153b, there is one magnetron 1, but a plurality of waveguides branch from one waveguide 2 in multiple directions. Yes (Japanese Utility Model Laid-Open No. 1-129793).
[0008]
In addition, there is also a device that moves the end surfaces of two sub-waveguides at positions facing a plurality of openings, and switches the openings that are likely to emit electromagnetic waves to make them uniform (Japanese Patent Laid-Open No. 5-74566).
[0009]
Also, as shown in FIG. 42, the metal 155 is moved in a single waveguide 2 having a plurality of openings 153 during heating, and the openings 153 that are likely to emit electromagnetic waves are switched for uniformization. (Japanese Patent Laid-Open Nos. 7-42947, 3-11588, and 5-121160).
[0010]
Further, as another uniformizing means, there is one that changes the heating distribution by rotating the turntable at a constant speed and simultaneously moving it up and down (Japanese Utility Model Publication No. 7-8961).
[0011]
On the other hand, as shown in FIG. 43 to FIG. 46, there is an apparatus that places local emphasis on radiation rather than standing waves and controls the radiation position of electromagnetic waves from below near the object to be heated to locally heat (Japanese Patent Laid-Open 7-42947).
[0012]
43 and 44, 20 waveguides 2 are arranged in a matrix form outside the bottom surface of the heating chamber, and feeding to each waveguide 2 is selectively controlled. Which waveguide is fed is controlled by temperature detecting means 24 for detecting the local temperature in the heating chamber 4, and has 20 mirrors 156 vertically above each opening. Infrared rays are guided to five sets of temperature detection elements via a set of concave mirrors 157.
[0013]
45 and 46 show a configuration in which the heating point is moved by rotating the radiation port 158 about the rotation shaft 159 and is heated locally in combination with the turntable 15. The position of the radiation port 158 is controlled to arbitrarily change the heating point in the radial direction of the turntable 15, and the rotation of the turntable 15 is controlled to arbitrarily change the heating point in the circumferential direction.
[0014]
Furthermore, various types of sensors that perform feedback control by detecting the weight, shape, temperature, dielectric constant of food, temperature, humidity, electric field, etc. in the heating chamber with various sensors have been put into practical use.
[0015]
[Problems to be solved by the invention]
However, in the above-described conventional configuration, when an electromagnetic wave is introduced into the heating chamber by connecting the waveguide and the heating chamber, the position of the appropriate opening that makes the heating distribution uniform differs depending on the material and shape of the food, and one opening There was a problem that it was not possible to heat all foods uniformly.
[0016]
For example, it is generally known that when the flat food 5 is heated with the conventional microwave oven of FIG. 39, the heating progresses from the edge and the center remains cold, resulting in significant heating unevenness.
[0017]
Also, as a feature of the position of the opening, when the opening is provided near the center of the bottom of the heating chamber, the bottom of the food is heated, and if it is a liquid food with convection, it can be heated uniformly, but the solid state without convection The food has a problem that the temperature rises only at the bottom. If the turntable is used at this time, the heating distribution on the concentric circles can be made uniform, but no matter how much the turntable is rotated, the radial distribution and the vertical distribution viewed from the center of rotation are not improved.
[0018]
In addition, for a stirrer or a device that stirs electromagnetic waves, such as the rotating waveguide 154 in FIG. 40, the electric field distribution is changed in such an image that the opening is continuously switched according to the rotation. There is an effect that it is possible to avoid some concentration in the menu that wants to avoid the concentration. However, since it is agitated at a constant rotation regardless of the food, it is not possible to completely homogenize any food because it is heated by repeating the same electric field distribution every rotation.
[0019]
Even in the case of having a plurality of openings, it is difficult to make uniform the heating distribution of all foods by simply opening the openings at the same time. There is no big difference in distribution. After all, unless the appropriate opening is switched for each food, the finished state is not satisfactory for the user.
[0020]
In addition, the one having a plurality of magnetrons and a plurality of waveguides can switch the opening through which the electromagnetic wave is emitted by controlling the operation of the magnetron, and is effective for uniform heating distribution. However, when the number of magnetrons increases There are problems such as high price, heavy weight and difficult to carry.
[0021]
In addition, as shown in FIG. 41, there is one magnetron 1 that branches a plurality of waveguides from one waveguide 2 in multiple directions, but completely switches the opening where electromagnetic waves are easily emitted. However, there was a problem that a certain amount of electromagnetic waves were emitted from the opening where electromagnetic waves were not desired. In the case of FIG. 41, the opening 153a on the bottom surface can be switched by the opening / closing plate 160, but electromagnetic waves are always emitted from the opening 153b on the top surface. In addition, there is a problem that a portion between one opening on the bottom surface and an adjacent opening cannot be heated. In addition, since a large amount of sheet metal material is required for the waveguide 2, the price is high, and it is difficult to connect the waveguide 2 and the heating chamber 4 from the bottom surface to the top surface of the heating chamber 4. .
[0022]
Also, as shown in FIG. 42, moving the metal 155 in the single waveguide 2 during heating to switch the two openings 153 that are likely to emit electromagnetic waves is effective in that the openings are completely switched. Means. However, not all cooking unevenness can be eliminated with only two openings, and electromagnetic waves cannot be emitted from between the two openings. The biggest problem is that there is a distance before the electromagnetic waves from the side reach the food, and the electromagnetic waves diffuse. The degree of diffusion varies greatly depending on the distance from the opening depending on how the food is placed, and the portion to be heated cannot be specified. Therefore, it is not possible to heat only the target portion. In addition, when electromagnetic waves are diffused, they collide with various parts other than food (parts that should not be heated, such as heating chamber wall surfaces and turntables) and are thus absorbed. In addition, when several different kinds of foods are added, only one of them cannot be heated locally, and electromagnetic waves collide with all of them, resulting in light or low density or dielectric loss (relative dielectric constant and dielectric loss tangent). There is a problem that a product having a large product) will rise in temperature first.
[0023]
Moreover, what makes the turntable move up and down simultaneously with rotation is a constant operation during heating, and the user must appropriately set the number of rotations and the number of vertical movements according to the purpose. Therefore, the user must manage the initial state, shape, material, and variations of the food to maintain a constant state, or change the setting every time before starting the heating, which is extremely inconvenient. .
[0024]
On the other hand, as shown in FIGS. 43 to 46, those that place emphasis on radiation rather than standing waves and control the radiation position of the electromagnetic wave from below near the object to be heated are locally located at any position of the food by the radiation position. Can be heated. However, when the shape of the food becomes large, the upper part of the food cannot be heated, which causes a problem of unevenness in the vertical distribution. Therefore, it is not possible to heat all foods uniformly.
[0025]
In addition, the sensors that detect the state of food and perform feedback control include weight sensors, humidity sensors, temperature sensors, electromagnetic field detection sensors, steam detection sensors, alcohol detection sensors, etc. Some detected a change in the state of or detected the end of heating. However, there is only a temperature detecting means shown in FIG. 44 that performs feedback control to detect the distribution of heating or correct the heating unevenness. In FIG. 44, since only the temperature of the upper part of the food can be detected, there is a problem that even if the shape of the food becomes large and the vertical distribution is uneven, it cannot be detected.
[0026]
The high-frequency heating device of the present invention solves the above-mentioned problems, and a first object is to enable uniform heating of any object to be heated.
[0027]
A second object is to select and heat only the portion to be heated in the object to be heated.
[0028]
A third object is to increase the efficiency of heating.
[0029]
[Means for Solving the Problems]
In order to solve the above problems, the present invention By magnetron An electromagnetic wave radiating means for radiating an electromagnetic wave, and at least two power supply ports (heating means) for heating the object to be heated, one of which is a first local heating means capable of locally heating an arbitrary part of the object to be heated; The above First The object to be heated from a direction different from the local heating means Any part of Second to heat local Heating means; First Control local heating means First With local heating control means , Second local heating control means for controlling the second local heating means, distance variable means for reducing the distance between the object to be heated and the second local heating means, and distance for controlling the distance variable means Variable control means It was set as the structure which consists of. With this configuration, a portion having a lower temperature than other parts of the object to be heated can be preferentially locally heated by the local heating means, so that the temperature variation of the object to be heated is reduced and heated uniformly. be able to.
[0030]
DETAILED DESCRIPTION OF THE INVENTION
The high-frequency heating device of the present invention has the following configuration in order to solve the above problems.
[0031]
That is, By magnetron Electromagnetic wave radiation means for radiating electromagnetic waves, first heating means (local heating means) that can heat any part of the heated object with the electromagnetic waves, and the heated object with electromagnetic waves from a direction different from the local heating means And a local heating control means for controlling the local heating means.
[0032]
The second heating unit includes a second local heating unit that can heat an arbitrary part of the object to be heated, and includes a second local heating control unit that controls the second local heating unit.
[0033]
The distance variable means for reducing the distance between the object to be heated and the second heating means and the distance variable control means for controlling the distance variable means are provided.
[0034]
And since a distance variable means approaches the distance of a to-be-heated object and a 2nd local heating means, a to-be-heated object can be heated locally.
[0035]
In addition, the physical quantity detection means for detecting the physical quantity of the object to be heated is provided, and the distance variable control means is configured to control the distance variable means by the physical quantity detection means.
[0036]
And since the distance variable means is controlled by the physical quantity of the object to be heated detected by the physical quantity detection means, the distance between the object to be heated and the second local heating means can be made closer according to the state of the object to be heated.
[0037]
Embodiments of the present invention will be described below with reference to the drawings.
[0038]
(Example 1)
First, as a first embodiment of the present invention, an example in which an object to be heated is uniformly heated by a first heating unit (referred to as a local heating unit) that performs local heating and a second heating unit is illustrated in FIGS. Shown in
[0039]
FIG. 1 is a cross-sectional configuration diagram of a microwave oven that is a typical high-frequency heating device.
[0040]
The electromagnetic wave emitted from the magnetron 1 which is a typical electromagnetic wave radiation means is radiated into the heating chamber 4 through the waveguide 2, the power feeding chamber 3, etc., and the food which is a typical heated object in the heating chamber 4. 5 is heated.
[0041]
First, the local heating means considered prior to the present invention will be described.
[0042]
A part of the electromagnetic wave in the waveguide 2 is locally heated with an electromagnetic wave from below by a rotating waveguide 6 which is a typical local heating means disposed in the power supply chamber 3. doing. The rotating waveguide 6 has directivity in the direction of electromagnetic wave radiation, and rotates to switch the direction of electromagnetic wave radiation to realize local heating. Therefore, the rotating waveguide 6 has a configuration in which the coupling portion 7 that couples with the waveguide 2 and extracts the electromagnetic wave extends over the waveguide 2 and the feeding chamber 3 (or the heating chamber 4 when the feeding chamber 3 is not provided). And a radiation port 8 for emitting electromagnetic waves. Further, the coupling portion 7 is connected to a motor 9 which is a driving means, and can be rotated by the motor 9, and the rotary waveguide 6 itself is rotationally driven around the coupling portion 7. Further, the control means 10 has a local heating control means 11 for controlling the direction of electromagnetic waves by the radiation port 8 of the rotating waveguide 6 by controlling the motor 9, and controls local heating. The food 5 is on a mounting table 14 that can rotate during heating to heat any part. The mounting table 14 is composed of a turntable 15 and a glass or ceramic dish 16 that is formed on the turntable 15 and transmits electromagnetic waves, and is integrally rotated by a motor 17. At this time, the control means 10 detects the weight of the food 5 by the weight detection means 18 simultaneously with the rotational drive of the motor 17 and controls accordingly (estimation of the drive timing of the rotary waveguide 6, the heating output, the heating end time, etc.). Control). Further, the rotation center of the mounting table 14 at this time is in the center of the bottom surface of the heating chamber 4, and uniform heating in the rotation direction is achieved by constant rotation, or is stopped and decelerated at a predetermined position to be used for local heating. . On the other hand, the center of rotation of the rotating waveguide 6 is shifted from the center of the bottom surface of the heating chamber 4. Since the direction of radiation of electromagnetic waves from below changes depending on the direction of the radiation port 8 with respect to the food 5, the center of the bottom surface of the food 5 can be heated or the surroundings can be switched. The heating area in the radial direction can be changed. Therefore, any part of the food 5 on the mounting table 14 can be locally heated from below along with the rotation of the turntable 15. However, only the local heating means has a drawback that the heating of the upper portion of the food 5 is somewhat delayed.
[0043]
Next, the second heating means will be described. Among the electromagnetic waves in the waveguide 2, those not guided to the rotating waveguide 6 side are stirred by a stirrer 12 that is a typical stirring unit (second heating unit) and heated from the stirrer opening 13. 4 is dispersed. Since the distance between the stirrer opening 13 and the food 5 is long and the stirrer opening 13 is higher than the food 5, the electromagnetic wave from the stirrer opening 13 tends to spread over a wide area in the heating chamber 4. It can heat the surroundings with emphasis. Further, due to the effect of stirring the stirrer 12 and the effect of rotating the food 5 by the turntable 15, the effect of uniform heating from the top of the food 5 to the surroundings is high. As described above, by combining the local heating means 6 that can locally heat any part from below the food 5 and the second heating means that can uniformly heat the food 5 from the upper part to the periphery, the present invention does not depend on the object to be heated. Heats uniformly.
[0044]
Further, the control means 10 has an output ratio control means 19 for local heating from below the rotating waveguide 6 depending on the angle between the first switching means 20 and the second switching means 21 in the waveguide 2. The distribution of heating is freely controlled by switching the distribution of the electromagnetic wave and the electromagnetic wave for uniform heating from the top of the stirrer opening 13 to the periphery.
[0045]
Moreover, in a general microwave oven, in order to cover the opening part in which electromagnetic waves enter, it is often covered with an opening cover made of a low-loss material that hardly absorbs electromagnetic waves from the heating chamber 4 side. In this embodiment, a cover 22 for protecting the rotating waveguide 6 and a cover 23 for protecting the stirrer 12 are configured.
[0046]
In addition to the above-described control, the control means 10 monitors the temperature change of the food 5 by the temperature distribution detection means 24 that detects the temperature of the food 5, emits electromagnetic waves from the magnetron 1, and cools the magnetron 1 with a fan for cooling. 25 and the operation of the heater 26 are controlled.
[0047]
The temperature distribution detecting means 24 detects the temperature of the food 5 from the opening 27 on the wall surface of the heating chamber 4 and detects the heating distribution. The configuration of the temperature distribution detecting means 24 itself will be described. As a general temperature distribution detection means 24 for detecting the temperature in a non-contact manner, there is an infrared sensor that converts the amount of infrared rays emitted from the food 5 into an electrical signal. As the infrared sensor, there are a thermopile type having a hot contact and a cold contact inside, a pyroelectric type having a chopper, and the like, either of which may be adopted in the present invention.
[0048]
Hereinafter, the configuration of the local heating means will be described in detail with reference to FIGS.
[0049]
2 and 3 are cross-sectional views of the main part of the high-frequency heating device according to the present embodiment, showing the cross-section of FIG. Further, in order to show the directivity of the rotating waveguide 6, the output ratio control unit 19 controls the first switching unit 20 and the second switching unit 21 so that the electromagnetic wave is emitted only from the rotating waveguide 6. It is a thing. The heating unit 28 is shown as a result of heating the flat, rectangular parallelepiped food 5 together with the pan 16 and heating the rotating waveguide 6 with a constant heating output while stopping the rotating waveguide 6 at the position shown in the figure. . However, in order to make it easy to understand, portions that are actually hidden behind the plate 16 and are not visible are also shown by solid lines. As for the direction (directivity) of the radiation port 8, FIG. 2 shows the direction of the center of the dish 16, and FIG. 3 shows the direction of the outside rotated 180 ° compared to FIG.
[0050]
In FIG. 2, the heating unit 28 appears almost at the center of the food 5 by the radiation of the electromagnetic wave 29 from below.
[0051]
In FIG. 3, since the electromagnetic wave 29 enters the food 5 after being reflected by the wall surface of the heating chamber 4, the heating unit 28 appears at the edge (surrounding) of the food 5. In a conventional microwave oven, in most cases, the electromagnetic wave is reflected on the wall surface of the heating chamber before entering the food, resulting in a result similar to FIG.
[0052]
FIG. 4 is a block diagram showing the heating distribution of the food 5 and the result of switching the states of FIG. 2 and FIG. 3 (switching the direction of the emission port 8 at an appropriate ratio). It can be seen that the heating unit 28 appears at the center and the periphery of the food 5 and the heating can be made even more uniform than in the conventional microwave oven. However, at this time, the unheated portion 30 which is not easily heated is left in the middle region between the center and the periphery. Therefore, a method for locally heating this portion will be described below.
[0053]
FIGS. 5 and 6 are cross-sectional views of the main part of the high-frequency heating device according to the present embodiment, and show the cross section of FIG. 1 as in FIGS. As a method for heating the unheated portion 30 in the intermediate region described with reference to FIG. 4, it is easy to select the direction of the radiating port 8 somewhere between the central direction (0 °) and the outward direction (180 °). As you can imagine, it turns out that the turntable doesn't really work at a constant rotation. Even if the experiment is carried out by changing the direction of the radiating port 8 little by little, most things will heat the surroundings unless the center is heated. For example, when the emission port 8 is 45 °, the result is as shown in FIG. This is because the pan 16 is rotated at a constant speed and the heating output is constant. This is because even if there is a state in which the intermediate region can be instantaneously heated while the food 5 is rotating, the edges of the food 5 are heated at other times, and eventually the surroundings are heated as an average of one cycle. It will become. Therefore, it can be seen that in order to heat the intermediate region, the state in which the intermediate region can be heated must be maintained and other states must be avoided.
[0054]
FIG. 6 shows the results when the pan 16 is stopped from rotating and the intermediate region can be heated. The radiant opening is 45 ° and the food 5 is stopped at the position shown in the figure, and one of the unheated portions 30 in FIG. 4 which is difficult to be heated is heated. Moreover, what is necessary is just to move the foodstuff 5 180 degree | times for the other heating of the unheated part 30. FIG. Eventually, in order to uniformly heat the food 5 as a whole, four types of operations are required, which are obtained by moving FIG. 2, FIG. 3, FIG. 6, and FIG. However, it may be decelerated in the vicinity of a state where the intermediate region can be heated without completely stopping the rotation of the pan 16 during the heating.
[0055]
In addition, you may make the heating output in the state which can heat an intermediate | middle region higher than the heating output in another state, with the pan 16 rotating constant. Actually, it is conceivable that the heating output in a state where the intermediate region can be heated is full power, and the heating output in other states is reduced to 0 or reduced.
[0056]
Note that the rotation of the pan 16 and the control of the heating output may be combined.
[0057]
In order to locally heat an arbitrary position, it is only necessary to associate and control the three components of the rotating waveguide 6, the dish 16, and the magnetron 1.
[0058]
Next, the temperature distribution detecting means 24 will be described. FIG. 7 shows a cross-sectional configuration diagram of the main part of FIG. An opening 27 is provided on the wall surface of the heating chamber 4, and the choke structure is composed of two types of sheet metal 31a and 31b. 31a forms an optical path and is a cylindrical metal part having a spread on the wall surface and is in close contact with the wall surface. 31b is a box-shaped metal part having a small hole 32 and is in close contact with the wall surface. Although the infrared rays are emitted from the heating chamber 4 to the outside through the small holes 32 by the choke structures 31a and 31b, the electromagnetic waves in the heating chamber 4 are blocked and hardly leak to the outside. In FIG. 7, the dimension L is designed to be λ / 4, that is, if the frequency is 2.45 GHz, about 30 mm, the impedance at the small hole 32 becomes infinite, and the electromagnetic wave shielding effect is greatest.
[0059]
In FIG. 7, reference numeral 33 denotes a pyroelectric infrared detecting element which outputs an output having a correlation with the amount of incident infrared light, that is, the temperature at the position in the heating chamber 4 as a visual field. The infrared detection element 33 is fixed inside the fixing member 34, and detects a temperature in a narrow range by narrowing the field of view through a lens 35 attached to the fixing member 34. The lens 35 is a Fresnel lens made of a material that transmits infrared rays. Reference numeral 36 denotes a stepping motor that rotates the small gear 38 and the chopper 39 using 37 as a first rotating shaft.
[0060]
The chopper 39 forms a slit and rotates while opening and closing the optical path reaching the infrared detection element 33. The small gear 38 is in contact with the large gear 40, and a second rotating shaft 41 is attached to the large gear 40, and the second rotating shaft 41 is rotatably attached to the receiving portion 42. A printed circuit board 43 is attached to the second rotating shaft 41, and an electronic circuit (not shown) such as an amplifier circuit is attached to the printed circuit board 43 in addition to the infrared detection element 33. These are housed in a metal case 45 having a small hole 44 at a position to be an infrared light path, covered with a metal lid 46, and fixed to the choke structure 31b with the metal lid 46.
[0061]
With this configuration, the stepping motor 36 swings the infrared detection element 33 from the front of FIG. 7 to the back, and simultaneously opens and closes the optical path by the chopper 39. The oscillation period of the infrared detection element 33 is set to 1 / integer of the rotation period of the motor 36, that is, the rotation period of the motor 36 is set to be an integral multiple of the rotation period of the infrared detection element 33. The temperature can be detected at the same position.
[0062]
FIG. 8 shows the detection position of the infrared detection element 33. The detection visual field of the infrared detection element 33 is indicated by a small circle, and the locus of the detection center is indicated by a broken line. In this example, five temperature detection positions are changed in one swing of the infrared detection element 33. The combination of this swing and rotation of the motor 36 allows the detection position to cover the entire plate 16 and detect the temperature distribution two-dimensionally. In addition, since the motor 36 rotates at a cycle that is an integral multiple of the swing of the infrared detection element 33, the temperature difference from the temperature one turn before the turntable and the temperature change from the initial stage can be detected at each detection position. is there.
[0063]
Next, the control operation of the control means 10 will be described with reference to FIG. The control means 10 controls the motor 9 based on the temperature distribution detected by the temperature distribution detection means 24. First, is the detected temperature the temperature of the food 5 or the temperature of the wall surface of the dish 16 or the heating chamber 4? It is the heated object extraction means 47 that distinguishes each detection position. Since it is not known at what stage the food 5 is in the initial stage of heating or where it is placed, the uniform heating control means 48 controls the motor 9 first. The uniform heating control means 48 continuously controls the rotation of the motor 36 at a cycle sufficiently faster than the rotation cycle of the motor 36, or reciprocates at half rotation, or is driven at random, so that electromagnetic waves from below are introduced into the heating chamber 4. Is uniformly distributed. At the same time, the other-direction heating means 12 stirs the electromagnetic wave at a constant rotation from the initial stage of heating and tries to distribute it uniformly from the upper side, so that the combination of both enables heating with extremely high uniformity. Further, while the motor 9 is controlled by the uniform heating control means 48, it is distinguished whether or not it is the food 5 by the temperature rise at each detection position.
[0064]
FIG. 10 shows changes in the surface temperature of the food 5 when the uniform heating control means 48 controls the driving of the motor 9 and changes in the temperature of a portion that is not the food 5 such as the dish 16. The horizontal axis is the elapsed time from the start of heating, the vertical axis is the temperature change from the start of heating, the area A indicated by hatching indicates the temperature change of the portion that is not the food 5 such as the dish 16, and the area B is the food 5 It shows the temperature change. Thus, since the dish 16 has a smaller dielectric loss than the food 5, the electromagnetic wave is hardly absorbed and the temperature hardly rises, so that it can be clearly distinguished. The temperature change calculation means 49 stores, for example, the temperature corresponding to each detection position on the first round from the start of heating of the motor 36, and then the temperature corresponding to each detection position after the elapse of t1 time, The temperature difference ΔT is calculated. The temperature change comparing means 50 discriminates the food 5 if the temperature difference ΔT, which is the calculation result of the temperature change calculating means 49, is greater than a predetermined value ΔT1, and the dish 16 if the temperature difference ΔT1 is smaller.
[0065]
If the object to be heated extraction means 47 can distinguish whether each detection position is the food 5 or the dish 16, the heating mode switching means 51 switches the control of the motor 9 from the uniform heating control means 48 to the local heating control means 11. . The local heating control means 11 controls a location where electromagnetic waves concentrate while stopping the motor 9 at an appropriate position. Reference numeral 52 denotes a low-temperature partial extraction unit, which extracts a portion having a low temperature from the detection positions determined as the food 5 by the heated object extraction unit 47. The local heating control means 11 controls the drive of the motor 9 so that electromagnetic waves are radiated to the low temperature portion extracted by the low temperature partial extraction means 52. Alternatively, the uniform heating control means 48 may control the motor 9 again if the local heating control means 11 emits electromagnetic waves to the low temperature portion of the food 5 to eliminate the low temperature portion from the food 5 and the whole becomes a uniform temperature.
[0066]
The low temperature partial extraction means 52 stores the detection position having the lowest detection temperature among the detection positions determined by the heated object extraction means 47 as the food 5 during one reciprocation of the infrared detection element 33 as the heating position. . The reciprocation of the swing of the infrared detection element 33 is repeated during one rotation of the motor 36, but the heating position in each reciprocation of the swing is stored. The local heating control means 11 adjusts the angle of the motor 9 toward the heating position stored in the radial direction above the rotating waveguide 8 by the rotation of the motor 36, and the heating position, that is, in the food 5. The low temperature part of the is heated. By repeating this control, the low temperature portion disappears from the food 5 and the whole is uniformly heated.
[0067]
As a simple method for reducing the number of times the motor 9 is driven, the detection positions of the infrared detection elements 33 are arranged concentrically, and the food 5 or the dish 16 is distinguished for each concentric circle. For the circumference that can be determined, the maximum temperature in the circumference is extracted, the circumference having the lowest maximum temperature is extracted by the low-temperature partial extraction means 52, and the motor is arranged so that the electromagnetic waves concentrate on the circumference. The angle of 9 may be adjusted. In this case, there is an effect of improving the durability performance of the motor 9.
[0068]
In addition, the meaning of the uniform of the uniform heating control means 48 expresses wide-area heating with respect to local heating, and does not require complete and uniform heating without unevenness.
[0069]
In the description of the above embodiment, the temperature distribution detecting means is used as the physical quantity detecting means, but the present invention is not limited to this. For example, a solid-state imaging device called a CCD image sensor that can recognize the shape and color of food can be used. In this case, the control means only needs to control the local heating means based on the color changing with the progress of heating and the distribution thereof.For example, if it is meat, the color of the whole is light brown according to the color changing from red to light brown to whitish The local heating means is controlled so as to be finished. Also, the control means may control the local heating means based on the change in shape. For example, if there is a wrinkle, the control means controls the local heating means so as to swell in the same manner because there is a change that softens and expands. The same effect can be obtained by recognizing the shape from the light path blocking pattern using a plurality of light emitting elements and light receiving elements. In addition, if the control pattern of the optimum local heating means according to the shape is stored in advance, the control means can control the local heating means by the initial shape recognition that can be recognized by the solid-state imaging device, the plurality of light emitting elements and the light receiving element. Is also possible. Further, if the control pattern of the optimum local heating means is stored in advance in accordance with the menu and the weight, it can be controlled by the weight detecting means.
[0070]
FIG. 11 is a block diagram showing a method of changing the output ratio by switching the distribution of the electromagnetic wave from the rotating waveguide (local heating means) 6 and the electromagnetic wave from the stirrer opening (second heating means) 13 of FIG. . As explained in FIG. 9, in the initial stage of heating, in order to achieve uniform heating by a combination of continuous control of the local heating means and the second heating means, the output ratio from both is approximately 1: 1. Control to be. For this reason, the output ratio control means 19 controls so that the first switching means 20 and the second switching means 21 in FIG. 1 do not block the waveguide 2 (fully open). Thereafter, the output ratio control means 19 performs the first switching when it becomes necessary to change the output ratio based on the temperature information of the food by the temperature distribution detection means 24 and the weight and weight change of the food by the weight detection means 18. The means 20 and the second switching means 21 are controlled. With the above configuration, the heating output from the local heating unit and the heating output from the second heating unit can be switched by switching the distribution of electromagnetic waves. Therefore, subtle control such as changing the vertical distribution in the food as well as local heating and uniform heating becomes possible.
[0071]
(Example 2)
Next, a second embodiment of the present invention is shown in FIG.
[0072]
FIG. 12 is a block diagram illustrating an example in which the heating output from the local heating unit and the heating output from the other direction heating unit are switched. Unlike FIG. 11, information on the shape and shape change of the food by the shape detection means 53 and information from the setting means 54 set and input by the user are related to the name and type of the food 5 and the initial state before heating. Alternatively, based on the heating method or the heating finish state, the control means 10 causes the output ratio control means 19 to switch one switching means 55 so that the heating output from the local heating means and the other direction heating means The heating output is switched at the same time. When there is one electromagnetic wave radiation means, only the distribution can be changed while keeping the total heating output constant.
[0073]
FIG. 13 is a block diagram for explaining another control operation of the local heating means. In the description of FIG. 9 of the first embodiment, the control means has a uniform heating control means, a local heating control means, and a heating mode switching means. However, the present invention is not limited to this, for example, uniform A case where there is no heating control means and heating mode switching means will be described with reference to FIG. In this case, it is discriminated whether the heated object extracting means 47 is a food or a dish from the beginning of heating. The temperature change comparing means 50 compares it with a predetermined temperature change determined by the elapsed time of heating, and distinguishes it from food if it is larger than the predetermined temperature change, and from a dish if it is smaller. This predetermined temperature change is a function determined by the elapsed heating time and is indicated by a straight line C in FIG. At the beginning of heating, the temperature change of the food is small, and the food and the dish may be mistakenly distinguished. However, the error is corrected as the heating progresses, so that the entire heating distribution is not greatly affected.
[0074]
In addition, there is a method of fixing the motor 9 at a predetermined position at the beginning of heating. In general, the food 5 is often placed in the center of the heating chamber 4 and is often shaped so that the surroundings are easily heated and the center is difficult to be heated, so first rotate as shown in FIGS. The direction of the waveguide 6 is fixed and heated. Even in this method, there is a possibility that the initial optimum heating position may be mistaken, but the error is corrected as the heating progresses and does not greatly affect the overall heating distribution. Further, even if the initial fixing position is not the center, as shown in FIGS. 3, 5, and 6, the heating position is appropriately controlled according to the progress of heating even if it is the surrounding or other positions, so that the same effect can be obtained. It is.
[0075]
(Example 3)
Next, a third embodiment of the present invention is shown in FIGS.
[0076]
FIG. 14 is a cross-sectional configuration diagram of a high-frequency cooking device. There is a fixed mounting table 14 without a turntable, the rotating waveguide 6 is controlled two-dimensionally as local heating means, and a plurality of electromagnetic wave emission ports 56 are provided as second heating means. Each includes electromagnetic wave radiation means 57 and 58, cooling fans 59 and 60, and waveguides 61 and 62, respectively.
[0077]
First, the local heating means considered prior to the present invention will be described.
[0078]
The rotating waveguide 6 serving as the local heating means is supplied with electromagnetic waves from the first magnetron 57 (first electromagnetic wave radiating means) via the waveguide 61.
[0079]
The rotating waveguide 6 is rotated by a motor 9 so as to revolve while rotating, and the mechanism is as follows. The gear 64 that rotates in conjunction with the first rotating shaft 63 of the motor 9 gives a rotating force to the gear 65 with a gear ratio of 1: 1, so that the second rotating shaft 66 rotates and the rotating waveguide 6 is rotated. It rotates at the same rotational speed as the motor 9. Further, the gear 67 rotating in conjunction with the first rotating shaft 63 gives a rotating force to the gear 69 through the gear 68 with a gear ratio of 1:10, so that the second rotating shaft 66 itself is the first rotating shaft. The rotating waveguide 6 is revolved at 1/10 of the rotational speed of the motor 9. Therefore, the rotating waveguide 6 rotates 10 times during one revolution. With this configuration, the position of the rotating waveguide 6 is controlled to locally heat almost any part of the food 5 with electromagnetic waves from below (however, only the local heating means heats the upper part of the food 5). Has the disadvantage of being slightly delayed).
[0080]
In order to control the heating part by changing the direction of the electromagnetic wave 29, the cam 70 rotating in conjunction with the first rotating shaft 63 presses the switch 71 once in one cycle. The position of the radiation port 8 is determined by the number of times the switch 71 is pressed and the driving time after the switch 71 is pressed, and the radiation direction of the electromagnetic wave 29 can be controlled. Of course, when a stepping motor is used as the motor 9, positioning control can be accurately performed based on the number of drive pulses after the switch 71 is pressed. Here, the direction of the electromagnetic wave is set or detected by the cam 70 and the switch 71.
[0081]
Next, the second heating means will be described. The plurality of electromagnetic wave emission ports 56 as the second heating means are supplied with electromagnetic waves from the second magnetron 58 (second electromagnetic wave emission means) through the waveguide 62.
[0082]
As the second heating means, there are a plurality of electromagnetic wave radiation openings 56, and the electromagnetic wave radiation openings 56 are located at the upper part of the side wall of the heating chamber 4 and the distance to the food is long. It can be heated intensively from the top to the periphery. Therefore, by combining the local heating means 6 and the second heating means 56, uniform heating is realized in the vertical direction.
[0083]
The setting means 54 includes a first operation key 72 for the user to set the type of food 5, the magnitude of the heating output, the heating time, the heating method, and the like, and a start key 73 as a second operation key for starting heating. Have. The control means 10 drives the motor 9 by the input of the first operation key 72 and controls the rotating waveguide 6 to an appropriate position based on the output of the switch 71. When the start key 73 is pressed, the magnetrons 57 and 58 are individually controlled to start emitting electromagnetic waves. After that, when heating proceeds, based on the input contents of the first operation key 72, if necessary, the motor 9 is driven to control the radiation direction of the electromagnetic wave from the radiation port 8 so as to eliminate the heating unevenness, Control is performed to change the outputs of the magnetrons 57 and 58, and heating is performed until the heating is completed.
[0084]
Furthermore, in this embodiment, the mounting table 14 for placing the food 5 also serves as a cover for protecting the rotating waveguide 6 and is made of a low-loss dielectric material that hardly absorbs electromagnetic waves.
[0085]
15 is a cross-sectional view taken along line AA ′ of FIG. On the bottom surface of the heating chamber 4, there is a notch 74 that allows the coupling portion 7 of the rotating waveguide 6 to move, and on the bottom surface of the second waveguide 61, there is a notch 75 that allows the second rotating shaft 66 to move. The direction of rotation of the rotation is reversed if it reaches one of the cut end faces 76 and 77. This inversion timing may be provided with a stopper or may be determined by the number of times the switch 71 is pressed.
[0086]
FIG. 16 is a characteristic diagram showing how the direction of the electromagnetic wave 29 is changed by the operation of the rotating waveguide 6 in FIG. The bottom surface of the heating chamber 4 is represented by xy coordinates, and (0, 0) is the center of the bottom surface of the heating chamber 4. As an example, the distance between the first rotating shaft 63 and the second rotating shaft 66, that is, the radius of revolution of the rotating waveguide 6, is set to 70 mm, and the distance from the center of the second rotating shaft 66 to the point 78, that is, the radius of rotation. When the rotation period is set to 60 mm and the rotation period is 1/10 times the revolution period, the revolution angle is θ, and the coordinates of the point 78 are expressed as Expressions (2) and (3). The behavior (cycloid) is shown.
[0087]
x = 70 cos θ + 60 cos (10θ) (2)
y = 70 sin θ + 60 sin (10θ) (3)
As described above, the motor 9 is configured so as to be reversed if it reaches either one of the end faces 76 and 77, but here it is ignored for the purpose of an image diagram.
[0088]
FIG. 17 is a block diagram for explaining the control operation of the electromagnetic wave radiation means of this embodiment. First, based on the first operation key 72 of the setting means 54, the output ratio calculating means 79 determines an appropriate ratio between the heating output from the first electromagnetic wave radiating means 57 and the heating output from the second electromagnetic wave radiating means 58. Calculate. Based on the calculation result, the first output control means 80 controls the first power distribution switching means 81 to open and close, and the power supply from the power distribution means 82 to the first electromagnetic wave radiation means 57 is controlled. Similarly, the second output control means 83 controls the second power distribution switching means 84 to open and close, and controls the power supply from the power distribution means 82 to the second electromagnetic wave radiation means 58. In the case of the present embodiment, the first electromagnetic wave radiating means 57 and the second electromagnetic wave radiating means 58 are controlled independently of each other. For example, when it is desired to heat only the upper part of the food, it can be heated only by the second electromagnetic wave radiation means 58. Further, by duty control, heating is performed during an on-time when power is supplied, and heating is not performed during an off-time when power is not supplied, and the heating output is changed by changing the ratio of the on-time and the off-time.
[0089]
(Example 4)
Next, FIGS. 14, 18 and 19 show a fourth embodiment of the present invention.
[0090]
FIG. 18 is a block diagram for explaining the control operation of the electromagnetic wave radiation means of this embodiment. Based on the setting means 54 and the temperature distribution detection means 24, the output ratio calculation means 79 calculates an appropriate ratio between the heating output from the first electromagnetic wave radiation means 57 and the heating output from the second electromagnetic wave radiation means 58. . Based on the calculation result, the first output control means 80 controls the first switching element 86 of the first inverter power supply 85 to control the power supply to the first electromagnetic wave radiation means 57. Similarly, the second output control means 83 controls the second switching element 88 of the second inverter power supply 87 and controls the power supply to the second electromagnetic wave radiation means 58. Also in this embodiment, the first electromagnetic wave radiation means 57 and the second electromagnetic wave radiation means 58 are controlled independently of each other.
[0091]
In so-called inverter control, various methods are conceivable, such as controlling only the on-time or off-time of the switching element, or changing the ratio of the on-time to the off-time within a certain period.
[0092]
Note that the output control can be performed more frequently if the duty control is performed while the inverter is controlled.
[0093]
In addition, about the control method of an electromagnetic wave radiation | emission means, the heating of the foodstuff 5 according to the objective can be implement | achieved still more by detecting and controlling not only a temperature distribution detection means but a weight, a shape, and all physical quantities.
[0094]
FIG. 19 is a block diagram for explaining the control operation of the local heating means of this embodiment. The setting means 54 includes keys corresponding to the cooking menu as the first operation keys, for example, a “warm” key 89a, a “raw thawing” key 89b, a “milk” key 89c, etc. Press to set the cooking menu. Reference numeral 90 denotes control mode selection means for selecting whether the motor 9 is controlled by the heating mode switching control means 91 or the heating mode non-switching control means 92 according to the cooking menu set by the setting means 54. is there. The control operation of the heating mode switching control means 91 is such that at the beginning of heating, the uniform heating control means 48 controls the motor of the local heating means, and after the heated object extracting means 47 distinguishes between food and dishes, the low temperature portion The local heating control means 11 controls the motor according to the low temperature portion detected by the extraction means 52. On the other hand, the heating mode non-switching control means 92 controls the motor only with the local heating control means 11 from the beginning of heating.
[0095]
What is necessary is just to control the reheating of the cold and rice, the boiled food, the reheating of the grilled food, etc. by intensively heating the local area and changing the local position so as to obtain a uniform temperature distribution throughout. The same applies to the thawing of meat and fish. However, a liquid such as milk is heated intensively from the bottom of the container in which it is placed, so that convection occurs and the whole can be heated uniformly in the height direction. For example, when the rotating waveguide 6 and the turntable 15 are combined as shown in FIG. 1, the food 5 is generally placed in the center of the dish 16, and the motor 9 is locally located in the center as shown in FIGS. What is necessary is just to fix the position of the rotating waveguide 6 so that it may be heated. If not placed in the center, the position of the milk container is detected by the heated object extraction means 47 and controlled by the motor 9 so that the position of the radiation port 8 overlaps the movement area of the container by the motor 17. It ’s fine. If there are a plurality of the concentric circles, the motor 9 may fix the position of the radiation port 8 so that the concentric circles are locally heated. When a plurality is placed not concentrically, the motor 18 may change the direction of the radiating unit 8 each time according to the position of the milk container passing near the radiating unit 8.
[0096]
In the control operation, the user first presses a key for setting a cooking menu. If the pressed key is the “warm” key 89a or the “thaw” key 89b, the control mode selection means 90 selects the heating mode switching control means 91, and the uniform heating control means 48 controls the motor 9 at the beginning of heating. Thereafter, the local heating control means 11 controls the motor 9. If the key pressed by the user is the “milk” key 89c, the control mode selection means 90 selects the heating mode non-switching control means 92. In this case, the local heating control means 11 first controls the motor 9 to fix the position of the radiation port 8 so that the center of the heating chamber 4 is locally heated. If the heated object extracting means 47 can recognize that the position of the milk container is the center, the center is locally heated as it is. The motor 9 is controlled so that local heating is possible, and the position of the radiation port 8 is set. Sake lees, miso soup, coffee, and the like are also similar to milk, and the same effect can be obtained by adding them as a new menu to the setting means 54 set by the user.
[0097]
As another method when the position of the milk container is not in the center, the position of the milk container is detected by the heated object extracting means 47, and the motor 17 is operated at a position where the position is on the driving range of the radiation port 8. If it stops and the motor 9 is stopped and fixed at a position where the radiation port 8 is directly below the position of the milk container, only the container can be heated more reliably from the bottom, and the temperature distribution can be further improved. In addition, there is an effect of preventing energy loss because of unnecessary heating.
[0098]
In addition, as another method when the position of the milk container is not the center, the magnetron is stopped in a time zone in which the container is located away from the radiation port 8 while the turntable is constantly rotated, and the electromagnetic wave is transmitted to the inside of the heating chamber 4. You may make it not enter. In this case, heating takes time, but the temperature distribution can be improved, and there is an effect of preventing energy loss because unnecessary heating is not performed.
[0099]
(Example 5)
Next, as a fifth embodiment of the present invention, an example in which the object to be heated is uniformly and efficiently heated by the local heating means and the second heating means is shown in FIGS.
[0100]
FIG. 20 is a cross-sectional configuration diagram of the high-frequency heating device of this example. The local heating means comprises two stages of the rotating waveguides 93 and 94, and sets the ratio of each rotation by the gear ratio of the gears, so that it revolves while rotating and is locally heated from below the food. To do. In addition, the second heating means is constituted by the rotating antenna 95 from the top surface as a stirring means, and the electromagnetic wave from above is dispersed to make the heating uniform from the top of the food 5 to the surroundings.
[0101]
The structure of the local heating means conceived prior to the present invention will be described in detail with reference to FIG. 20 and FIG.
[0102]
The gear 9 is rotated by the motor 9 in conjunction with the first rotation shaft 96, and the gear 98 is rotated by the gear 97 (rotation). Here, the gear 99 is integral with the gear 98 and operates together with the gear 98. When the gear 99 rotates around the second rotating shaft 100 together with the gear 98, the gear 99 rotates the gear 99, the gear 98, and the second rotating shaft 100 around the gear 97 (revolution).
[0103]
Here, the coupling portion 102 of the first rotating waveguide 93 is provided around the first rotating shaft 96, and the connecting portion 103 of the second rotating waveguide 94 is provided inside the second rotating shaft 100. is there. Therefore, the electromagnetic wave emitted from the first magnetron 57 is transmitted in the order of the first waveguide 61, the coupling portion 102, the first rotating waveguide 93, the coupling portion 103, and the second rotating waveguide 94. To go. The merit of this embodiment is that the distance from the first magnetron 57 to the coupling portion 102 and the distance from the coupling portion 102 to the coupling portion 103 are always kept constant regardless of rotation. Therefore, the distance through which the electromagnetic wave passes is constant, the alignment is difficult to shift, and the heating efficiency is high.
[0104]
Further, in this embodiment, a stopper 104 is configured for positioning the rotating waveguide, and a reference position is determined by applying a gear 99 to the stopper 104. A stepping motor is used as the motor 9, and it is assumed that before reaching the target position, it once reaches the reference position and then starts again. In other words, a sufficiently large number of pulses may be input and driven to the reference position, and then pulses may be input as much as desired depending on how much the movement is desired from the reference position.
[0105]
Furthermore, when the rotation period is set to 1/6 times the revolution period according to the ratio of the number of teeth, the locus as shown in FIG. 22 can be moved.
[0106]
In the case of this embodiment, since the food 5 is not rotated, it is possible to heat a heavy food, and there is an effect that the space in the heating chamber 4 can be effectively used.
[0107]
In the above-described embodiment, the configuration in which the position and orientation of the radiation port 8 are controlled by one motor 9 has been described. However, this does not limit the present invention, and the direction and position of the radiation port 8 are separately set. It may be controlled by a motor or may be controlled by linear two-axis movement. These have the effect of finely and locally heating.
[0108]
FIG. 23 is a cross-sectional view of the main part of the temperature distribution detecting means 24. In FIG. 23, the same components as those of the first embodiment shown in FIG. A stepping motor 36 swings the infrared detection element 33 from the front of FIG. 23 to the back, and simultaneously opens and closes the optical path by the chopper 39. Reference numeral 105 denotes driving means for driving the entire metal case 45 including the infrared detecting element 33, which is constituted by a stepping motor. The stepping motor 105 rotates the rotating shaft 106 and drives the connecting portion 107 attached to the rotating shaft to swing the infrared detecting element 33 in the left-right direction in FIG. Here, the swinging cycle of the stepping motor 105 is driven at an integer multiple sufficiently slower than the swinging cycle of the stepping motor 36, and the temperature at the same position can be detected for each reciprocation of the stepping motor 105. With this configuration, the temperature of the entire region in the heating chamber 4 can be detected, and the temperature distribution can be detected two-dimensionally. Further, since the temperature at the same position can be detected for each reciprocation of the stepping motor 105, the temperature difference from the temperature before one reciprocation and the temperature change from the initial can be calculated for each detection position.
[0109]
FIG. 24 is a block diagram for explaining the control operation of this embodiment. In FIG. 24, in the initial stage of heating, first, only the second heating means 95 of FIG. 20 is used for heating from above, and after the contour of the food 5 is extracted, heating from the local heating means 93 and 94 is performed.
[0110]
In the initial stage of heating, regardless of the state of the local heating means 93 and 94, the output ratio control means 19 sets the first power distribution switching means 81 so as not to supply power from the power distribution means 82 to the first electromagnetic wave radiation means 57. Controls to turn off. Accordingly, since the heating is performed from above only by the other-direction heating means 95, the temperature of the upper portion of the food 5, particularly the surroundings, is likely to rise as the heating proceeds. However, since the temperature of the mounting table hardly increases, the contour of the food 5 can be detected by the difference in temperature increase. Specifically, this will be described with reference to FIGS. The heated object extracting means 47 is constituted by a temperature change calculating means 49 and a contour extracting means 108. The temperature change calculation means 49 stores the temperature corresponding to each detection position of the temperature distribution detection means 24 at the beginning of heating, and then the initial temperature at the same detection position as the temperature corresponding to each detection position after a predetermined time has elapsed. The temperature difference ΔT is calculated. The contour extracting means 108 extracts the contour of the food based on the initial temperature change ΔT corresponding to each detection position.
[0111]
FIG. 25 is a temperature characteristic diagram for explaining the operation of the contour extracting means of FIG.
[0112]
In FIG. 25, (a) is a square where each detection position of the temperature distribution detection means 24, and the hatched portion is the food 5. Here, the temperature distribution detecting means 24 detects the temperature distribution at the detection positions in a matrix form with a configuration in which a plurality of infrared detection elements are arranged two-dimensionally or a linear arrangement is shaken. Usually, the temperature change from the beginning of heating of the food 5 is larger than the temperature change at the place where there is no food. In particular, since electromagnetic waves are dispersed from above, the temperature change around the food (contour) is large. The X-direction differentiating unit 109 calculates the difference in temperature difference between the detection points arranged in a matrix in the X direction, that is, the adjacent detection positions in the horizontal direction in FIG. A detection position whose calculation result is larger than a predetermined value is stored. The detection positions indicated by diagonal lines in FIG. 25B are detection positions larger than a predetermined value stored in the X direction differentiation means 109. Further, the Y-direction differentiating unit 110 calculates the difference in temperature difference between the detection positions arranged in a matrix in the Y direction, that is, the adjacent detection positions in the vertical direction in FIG. A detection position whose calculation result is larger than a predetermined value is stored. The detection positions indicated by diagonal lines in FIG. 25C are detection positions larger than a predetermined value stored in the Y-direction differentiating means 110.
[0113]
The shaping unit 111 calculates the logical sum of the detection position stored in the X direction differentiation unit 109 and the detection position stored in the Y direction differentiation unit 110. That is, the detected position stored in either the X-direction differentiating means 109 or the Y-direction differentiating means 110 is determined as the outline of the food. Since there is also a distribution in the temperature rise of the food, a position where the difference in temperature difference between adjacent detection positions is large also occurs inside the food, but the shaping means 111 takes the largest periphery as the outline of the food. In addition, when a part of the surrounding contour is cut, it is joined to obtain a contour. The heated object extracting means 47 extracts the outline of the food indicated by the diagonal lines in FIG. 25D as described above, and uses the inside surrounded by the outline as the food.
[0114]
When the contour is determined by the shaping unit 111, the output ratio control unit 19 controls the first distribution switching unit 81 to be turned on so that power is supplied from the distribution unit 82 to the first electromagnetic wave radiating unit 57. . At the same time, the low temperature portion extraction means 52 extracts the low temperature portion from the food extracted by the heated object extraction means 47, and the local heating control means 11 radiates electromagnetic waves to the low temperature portion extracted by the low temperature portion extraction means 52. The local heating means 93 and 94 are controlled as described above. Thus, the object to be heated is extracted based on the heating by the second heating means, and the electromagnetic wave from the local heating means is radiated into the contour, so that it can be efficiently heated without wasting energy.
[0115]
In this embodiment, the outline of the food is determined by the temperature distribution detecting means, but the shape of the food can also be detected by an optical sensor. The optical sensor is a typical shape recognition sensor, and it is conceivable to detect the presence or absence of food depending on whether light is transmitted or reflected. In this case, there is an effect that can be detected instantaneously without heating. In addition, more accurate contour extraction is possible by detecting various physical quantities.
[0116]
(Example 6)
Next, as a sixth embodiment of the present invention, an example in which the object to be heated is more uniformly heated by the local heating means and the second local heating means is shown in FIGS.
[0117]
FIG. 26 is a cross-sectional configuration diagram of the high-frequency heating device of this embodiment. A rotating waveguide 6 is provided as a local heating means from below. Further, as the second heating means, the structure shown in FIG. 20 of the fifth embodiment is replaced with a top surface, and applied as the second local heating means. Items having the same meaning are denoted by the same reference numerals and description thereof is omitted. However, the first rotary waveguide 93b and the second rotary waveguide 94b serve as second local heating means, and the second heating control means 112 controls the motor 9b, whereby the radiation port 8b rotates. However, it shall revolve. Moreover, the food 5 is brought close to the second local heating means so that the electromagnetic wave from the radiation port 8b can be radiated to the food 5 without being dispersed. For this reason, the position of the food 5 is driven not only in a two-dimensional change due to the rotation of the turntable 15 but also in a change in which the distance variable means 114 moves up and down by the distance variable control means 113 and is driven in three dimensions. Moreover, since the height of the food 5 cannot be specified, it is detected by the optical sensors 115a and 115b that are position detecting means that the top of the food has reached. The optical sensor is configured to emit light from the light emitting unit 115a and receive light at the light receiving unit 115b, and the light receiving unit 115b always receives light before the distance variable means 114 is driven. If local heating from above is required and the distance variable means 114 raises the food 5 by the distance variable control means 113, the light receiving unit 115b does not receive light when the food 5 blocks light. Therefore, since the distance variable control means 113 stops the distance variable means 114, the food 5 can be brought close to the radiation port 8b safely regardless of the height of the food 5.
[0118]
As described above, since the upper surface of the food 5 is brought close to the second local heating means 93b and 94b by the distance variable means 114, the electromagnetic wave can be radiated to the food 5 without being dispersed. Moreover, since 93b and 94b are the second local heating means, any part of the food 5 can be heated from above. Therefore, in combination with the local heating means from below, local heating can be performed extremely accurately, and more uniform heating can be realized, such as eliminating uneven heating on the top and bottom.
[0119]
27 and 28 are cross-sectional structural views of the main part of the present embodiment. FIG. 27 shows a state where the food 5 is raised, and FIG. 28 shows a state where the food 5 is lowered. A motor 17 having a rotation shaft 116, a holding portion 117, a drive shaft 118, and a mounting tool 119 are provided. When the rotating shaft 116 rotates, the driving shaft 118 having a rectangular opening that is engaged with the rotating shaft 116 having a rectangular cross section so as to be movable up and down rotates. At this time, since there is a male screw 120 outside the drive shaft 118 and there is a female screw 121 inside the holding portion 117, it rises or falls depending on the rotation direction of the motor 17. Here, the male screw 120 and the female screw 121 can be considered as a distance variable means. Therefore, the position of the food 5 can be controlled by adding not only the change in the circumferential direction due to the rotation of the turntable 15 but also the change due to the vertical movement.
[0120]
Although the method of realizing the rotation and the vertical movement with one motor is shown here, of course, different motors may be used for the rotation and the vertical movement.
[0121]
A method of controlling both independently without rotating up and down is also conceivable.
[0122]
FIG. 29 is a block diagram for explaining the control operation. The temperature distribution detection means 24 detects the temperature distribution of the food, and the heated object extraction means 47 extracts the area where the food exists from the detection result, and the low temperature portion extraction means 52 detects the low temperature portion in the food area. Extract. The local heating calculation means 122 calculates how the local heating means 6 should be controlled based on the extraction result of the low temperature partial extraction means 52 and the setting contents of the setting means 54 by the user, and based on the result, the local heating control means 11 is calculated. Controls the local heating means 6 appropriately. Further, the other direction heating calculation means 123 calculates how to control the other direction heating means 93b and 94b according to the extraction result of the low temperature partial extraction means 52 and the setting contents of the setting means 54 by the user, and based on the result. The other-direction heating control means 112 appropriately controls the other-direction heating means 93b and 94b. The distance calculation means 124 calculates how the distance variable means 114 should be controlled by the temperature distribution detection means 24, the position detection means 115a and 115b, and the setting means 54, and the distance variable control means 113 is based on the result. The distance variable means 114 is appropriately controlled.
[0123]
The local heating control means 11, the other-direction heating control means 112, and the variable distance control means 113 may be associated with each other's control contents instead of being individually controlled.
[0124]
Note that the detection means such as the temperature distribution detection means and the position detection means are not limited to the above-described configuration, and other physical quantities may be detected.
[0125]
The distance variable means may move the other-direction heating means up and down without moving the turntable up and down. In this way, a configuration without the turntable itself can be realized.
[0126]
(Example 7)
Next, FIG. 30 and FIG. 31 show an example in which a plurality of objects to be heated are selectively heated as a seventh embodiment of the present invention.
[0127]
FIG. 30 is a cross-sectional configuration diagram of the main part of the heating chamber of the high-frequency heating device of the present embodiment. FIG. 30A is a plan view of the inside of the heating chamber as viewed from above, and constitutes an area indicating means 125 which is a typical area arranging means on the mounting table 14. Examples of the area arranging means include area indicating means for indicating a place where food should be arranged for the user, and means for automatically moving and arranging food appropriately placed by the user to a certain area. Here, the region indicating means 125 indicates a place where food to be preferentially heated when a plurality of foods are simultaneously heated, and is marked by printing on the mounting table 14. Are clearly distinguishable. FIGS. 30B and 30C are diagrams in which the user arranges the small bread 126 and the large lunch box 127 to warm up. FIG. 30B is a plan view of the inside of the heating chamber as viewed from above, and FIG. 30C is a cross-sectional view as viewed from the front. In general, the small pan 126 is made by heating for a short time (several tens of seconds), whereas the large lunch box 127 needs to be heated for a long time (several minutes). Therefore, if both are heated simultaneously with the conventional microwave oven, the bread | pan 126 will be heated too much by the time the lunchbox 127 is completed. On the other hand, in this embodiment, the lunch box 127 is arranged on the area instruction means 125, the pan 126 is arranged at another position, and the other direction heating means is not heated by the local heating means 6 alone, but only on the area instruction means 125. Heat. Since it is not heated by the other-direction heating means, the electromagnetic wave is not diffused and the local heating means 6 only heats the area indicating means 125. Therefore, the lunch box 127 can be heated locally and the pan 126 can be prevented from being heated. .
[0128]
FIG. 31 is a characteristic diagram when the pan 126 and the lunch box 127 of FIG. 30 are heated. FIG. 31A shows time t on the horizontal axis and the heating output P of the local heating means 6 on the vertical axis, with a constant output (P1) from immediately after the start of heating (t = 0) to the end of heating (t2). Heating. In FIG. 31B, the horizontal axis represents time t, the vertical axis represents the heating output P of the other direction heating means, the output is 0 immediately after the start of heating (t = 0) to the middle of heating (t1), and thereafter Heating is performed at a constant output (P2) until the end of heating (t2). Further, in FIG. 31C, the horizontal axis represents time t, the vertical axis represents the temperature of the pan 126 and the lunch box 127, the temperature characteristic of the pan 126 is represented by D, and the temperature characteristic of the lunch box 127 is represented by E. Since the heating is started only by the local heating means until t1 after the start of heating, the pan 126 does not rise in temperature and remains at T0, and only the lunch box 127 rises in temperature to T1. After that, since both the local heating means and the other-direction heating means are used for heating up to t2, the temperature of both the pan 126 and the lunch box 127 rises. However, since the temperature of the pan 126 increases more quickly, both the pan 126 and the lunch box 127 rise at t2. The temperature T2 is reached.
[0129]
Note that the heating output switching timing such as t1 may be switched by detecting T1 by the temperature distribution detection means, or there is a method of determining t2 of the heating end and determining the ratio with respect to t2. There are also methods for switching according to various physical quantities such as weight, generation of steam from food, and changes in humidity, or switching according to user settings.
[0130]
(Example 8)
Next, other examples of selective heating are shown in FIGS. 32 and 33 as the eighth embodiment of the present invention.
[0131]
FIG. 32 is a configuration diagram of a main part of a heating chamber of the high-frequency heating device according to the present embodiment. FIG. 32A is a view of the inside of the heating chamber as viewed from above, and the matrix 128 is configured from “1” to “25” on the mounting table 14 as region indicating means. Here, the non-heated area indicating means 128a displayed as “9” indicates a place where foods that are not to be heated are placed when heating a plurality of foods at the same time. It has a structure that comes out in the form of, so that it can be clearly distinguished from other places. FIG. 32 (b) is a diagram in which the user arranges the raw vegetables 129a on the non-heated area indicating means 128a when warming the inner lunch box 129 of the curtain. The rice 129b and the side dishes 129c are warmed up, but the raw vegetables 129a are not warmed up.
[0132]
FIG. 33 is a characteristic diagram when the inner lunch box 129 of the curtain of FIG. 32 is heated. FIG. 33A shows time t on the horizontal axis and the heating output P of the local heating means on the vertical axis, and heating is performed at a constant output (P1) immediately after the start of heating (t = 0) to the end of heating (t2). doing. FIG. 33 (b) shows the time t on the horizontal axis and the heating output P of the other direction heating means on the vertical axis, and the output is 0 immediately after the start of heating (t = 0) to the end of heating (t2). I try not to heat it. Further, FIG. 33 (c) shows time t on the horizontal axis and the temperature of raw vegetables 129a, rice 129b and side dishes 129c of the inner lunch box 129 on the vertical axis, the temperature characteristics of the raw vegetables 129a being F, and the temperature characteristics of rice 129b. Is indicated by G, and the temperature characteristic of the side dish 129c is indicated by H. Since it heats only by a local heating means until the time t2 at the end of heating, the raw vegetable 129a does not rise in temperature and remains at T0, and the rice 129b and the side dish 129c rise in temperature and reach T2. Therefore, it is possible to finish each food at a temperature around eating without changing the contents of the lunch box 129 of the curtain.
[0133]
Note that the position of the heated area instruction means 128a may be determined in advance, can be changed by input by the user, or is automatically determined by detecting physical quantities of food or containers. Things are also conceivable.
[0134]
The area instruction means 125 only needs to be distinguished from other places, so a sticker may be applied on the mounting table, or the surface of the mounting table may be finished (roughness, painting technique). It may be realized.
[0135]
In addition, when heating a some foodstuff, you may distinguish what is heated and what is not heated by the order which puts a foodstuff in a heating chamber. For example, various methods can be considered, such as heating the first one, but not heating the second one.
[0136]
It is also conceivable that the food is automatically moved as the area arranging means other than the area instruction means. The place to heat on the mounting table and the place not to heat are decided in advance. The first food is moved to a place where it is automatically heated, and the second food is moved to a place where it is not automatically heated. There is a way.
[0137]
Example 9
Next, FIG. 34 shows another example of selective heating as the ninth embodiment of the present invention.
[0138]
FIG. 34 is a configuration diagram of a main part of the heating chamber of the high-frequency heating device of the present embodiment. FIG. 34 is a view of the inside of the heating chamber as viewed from above. The mounting table 14 is divided into 25 matrices, and weight detection means (not shown) are formed under each cell. In addition, a large number of optical sensors (light emitting unit 130a and light receiving unit 130b) are formed on the side surface of the heating chamber. Therefore, when the pan 126 and the lunch box 127 are placed in the heating chamber, the weight detection means and the optical sensor detect the respective weights and shapes and determine which one is preferentially heated. That is, the weight detection means and the optical sensor constitute area extraction means for extracting the area to be heated. In this embodiment, since the lunch box is larger in weight and shape than the pan, the local heating means is controlled so as to heat the lunch box intensively. According to the present embodiment, selective heating can be performed even if the user does not care about the position to be arranged or the order of putting in the heating chamber.
[0139]
If the end temperature differs depending on the initial temperature of the food, such as when thawing frozen food and warming food at a room temperature at the same time, the status of the object to be heated is also detected by a signal from the temperature distribution detection means. Selective heating is possible. In addition to the above, it is possible to detect the state of the object to be heated by detecting various physical quantities and extract the heating region or the non-heating region.
[0140]
(Example 10)
Next, FIG. 35 shows another example of selective heating as the tenth embodiment of the present invention.
[0141]
In this embodiment, when only a part of the food is to be heated, for example, when the inner lunch box of the curtain is heated as described above, the food to be heated like rice and eaten at a low temperature like raw vegetables, sashimi and pickles The food that should be in one container. In this case, an example will be described in which rice and raw vegetables, sashimi, and pickles are not separated and are placed in a heating chamber without heating.
[0142]
In FIG. 35, a heating range setting means 131, which is a typical area setting means, is for setting an area to be heated by a user's operation. The heating range setting means 131 includes a setting screen 132 made of liquid crystal, a cross-shaped cursor key 133, a setting key 134, and a cancel key 135.
[0143]
The setting screen 132 is the bottom surface of the heating chamber, and the user sets the range in which heating is desired. When starting the setting, the user first presses the setting key 134. At this time, a first point 136 is displayed in the upper left corner of the setting screen 132. Here, the user operates the cursor key 133 to move the first point 136 in the setting screen 132. The cursor key 133 includes an up key 133a, a down key 133b, a left key 133c, and a right key 133d. By operating these keys, the first point 136 is moved up, down, left, and right to an arbitrary position. be able to. The user moves the first point 136 to the end of the heating range and presses the setting key 134. At this time, the position of the first point 136 is fixed, and the second point 137 is displayed at the same position. Similarly, the user operates the cursor key 133 to move the second point 137. At this time, the setting screen 132 displays a rectangle 138 having the first point 136 and the second point 137 as diagonals. The range indicated by the rectangle is the heating range. The user moves the second point 137 to an arbitrary position on the setting screen 132 and sets the heating range with the rectangle 138. By pressing the setting key 134 again, the second point 137 and the rectangle 138 are confirmed. When there are a plurality of heating ranges, when the user presses the setting key 134 again, the first point 136 is displayed again on the setting screen 132, and the above operation is repeated thereafter. If the operation is wrong, the cancel key 135 can be pressed to cancel the setting contents with the setting key 134 that was pressed immediately before.
[0144]
If the heating range is set by the user's operation as described above, the control means 10 controls the heating range to be heated uniformly. The low temperature portion extraction means 52 extracts a low temperature portion from the heating range set by the heating range setting means 131 based on the signal from the temperature distribution detection means 24. The local heating control means 11 controls the local heating means 139 so as to radiate an electromagnetic wave to the low temperature portion extracted by the low temperature portion extraction means 52. As a result, the low temperature portion disappears from the heating range, and the entire heating range can be heated uniformly. In addition, the food outside the heating range is not heated, and the food to be eaten at a low temperature can be cooked at a low temperature.
[0145]
In the present embodiment, the case where different kinds of foods such as the inner lunch box of the curtain enter the heating chamber at the same time has been described, but even when heating only by a single item, it is necessary to extract food at the initial stage of heating if the heating range is set in this way. Since there is no control, the configuration of the control means can be simplified. The heating range setting means 131 includes a setting screen 132, a cursor key 133, a setting key 134, and a cancel key 135, but these are not intended to limit the present invention. For example, a touch panel or a mouse is used. There is also a method, which has the same effect. Moreover, although the operation is simplified by setting the heating range in a rectangle, the same effect can be obtained by setting in a free curve. If it is a product such as a curtain lunch box, the heating range may be set by optically reading the print if the heating range is encoded and printed on the packaging bag of the product, In this case, even if it is a complicated heating range, there exists an effect which can set a heating range by very simple operation.
[0146]
(Example 11)
Next, an eleventh embodiment of the present invention will be described with reference to FIG. FIG. 36 is a block diagram for explaining the control operation of the high-frequency heating device of the present invention. In this embodiment, as in the case of Example 10, only a part of the food is desired to be heated, and the lunch box is heated at the store and provided to the customer. In general, there are only a limited number of types of commercial products in such a form, and if the same type, the position where food is placed in the container is the same. For example, there are various types of merchandise, such as a shochu lunch box, yakiniku lunch box, and salmon lunch box. In the case of a yakiniku lunch box, the position of rice and the position of yakiniku are fixed. And although the types are limited, the same type of product is heated many times. In this case, for example, if “1” is the inner lunch box of the curtain, “2” is the yakiniku lunch box, “3” is the salmon lunch box, and the heating range of each product is registered in association with the code, The heating range can be called by a code, and the setting operation of the heating range can be simplified.
[0147]
In FIG. 36, the heating range setting means 131 includes a numeric key group 140 from “1” to “10”, a registration key 141 as registration means, and a call key 142 as registration call means. In order to register the heating range, the heating range is first set with the cursor key 133 and the setting key 134 by the operation method described in the eleventh embodiment. Next, the registration key 141 is pressed, and any number key of the number key group 140 is pressed. When the setting key 134 is pressed, the heating range is stored in the registration storage unit 143 together with the code pressed with the numeric keys. To call the heating range, first the call key 142 is pressed, and then the number key corresponding to the product is pressed from the number key group 140. The heating range stored in correspondence with the numeric code pressed from the registration storage unit 143 is displayed on the setting screen 132. If there is no mistake, the setting key 134 is pressed for confirmation. Once registered, only the calling operation is performed thereafter, and the heating range can be easily set.
[0148]
When heating is started, the control means 10 controls the local heating means 139 to heat the heating range to a uniform temperature in the same manner as in the eleventh embodiment. That is, the low temperature portion extraction means 52 extracts the low temperature portion from the heating range set by the heating range setting means 131 based on the signal from the temperature distribution detection means 24, and the local heating control means 11 is the low temperature portion extraction means 52. The local heating means 139 is controlled so as to radiate electromagnetic waves to the extracted low temperature portion.
[0149]
In the present embodiment, the registration means and the registration calling means have been described using the numeric key group 140, the registration key 141, and the calling key 142. However, this does not limit the present invention. It is also possible to display codes such as alphabets and use the cursor keys 133 and setting keys 134 as registration means and registration call means. In this case, the number of keys is reduced and the configuration is simplified. . Further, it is possible to simplify the operation by printing the code on the packaging bag of the product and optically reading it without using the numeric key group.
[0150]
(Example 12)
Next, a twelfth embodiment of the present invention will be described with reference to FIG.
[0151]
FIG. 37 is a main part configuration diagram of the local heating means of this embodiment, and FIG. 37 (b) is a cross-sectional view taken along the line BB ′ of FIG. 37 (a). In this embodiment, the above-described rotating waveguide is improved and the radiation direction of electromagnetic waves is directed upward. The rotating waveguide 144 includes the coupling portion 7 and the radiation port 145 similar to those described above, and the guides 146 and 147 are configured so that the radiation port 145 faces upward. Therefore, the electromagnetic wave 148 is radiated right above, and the distance from the radiation port 145 to the food can be made the shortest distance. Further, since the heating part is directly above the radiation port 145, the heating part can be easily specified and control can be easily performed.
[0152]
(Example 13)
Next, a thirteenth embodiment of the present invention will be described with reference to FIG.
[0153]
FIG. 38 shows a configuration in which the place where the electromagnetic wave is blocked is switched by the rotation shielding plate 149 which is another embodiment of the local heating means. FIG. 38B is a cross-sectional view taken along the line cc ′ of FIG. 38A. The conductive plate body 151 connected to the rotating shaft 150 has an opening 152 and shields other portions. Is. Therefore, the opening 152 has directivity in the radiation direction of the electromagnetic wave, and the same effect as the rotating waveguide can be expected.
[0154]
The same effect can be expected as long as it has directivity.
[0155]
【The invention's effect】
As described above, the high-frequency heating device of the present invention has the following effects.
[0156]
First, since local heating by the local heating means and heating from different directions by the second heating means can be performed, the object to be heated can be heated uniformly. In particular, even a heated object having a large thickness or a large shape can be heated uniformly without any problem.
[0157]
Next, since heating is started only by the local heating means, only a specific part of the object to be heated can be selectively heated.
[0158]
Furthermore, heating is started only by the second heating means, and after the contour of the object to be heated is extracted by the contour extracting means, the inside of the contour is locally heated by the local heating means, and thereafter the parts other than the object to be heated are heated. Therefore, heating efficiency can be improved.
[0159]
Moreover, it describes below about efficiency other than the above.
[0160]
(1) Since the distance variable means reduces the distance between the object to be heated and the second local heating means, the electromagnetic wave generated by the other-direction heating means reaches the object to be heated while it does not spread over a wide range, and the object to be heated is more localized. Can be heated.
[0161]
( 2 ) Since the distance variable means is controlled by the physical quantity of the object to be heated detected by the physical quantity detecting means, the distance between the object to be heated and the other-direction heating means can be appropriately reduced according to the state of the object to be heated.
[Brief description of the drawings]
FIG. 1 is a cross-sectional configuration diagram of a high-frequency heating device according to a first embodiment of the present invention.
FIG. 2 is a cross-sectional configuration diagram of the high-frequency heating device.
FIG. 3 is a sectional configuration diagram of the high-frequency heating apparatus.
Fig. 4 Characteristics of the high-frequency heating device
FIG. 5 is a sectional configuration diagram of the high-frequency heating device.
FIG. 6 is a sectional configuration diagram of the high-frequency heating device.
FIG. 7 is a cross-sectional configuration diagram of the main part of the high-frequency heating device.
[Figure 8] Characteristics of the high-frequency heating device
FIG. 9 is a block diagram of the high-frequency heating device.
FIG. 10 is a characteristic diagram of the high-frequency heating device.
FIG. 11 is a block diagram of the high-frequency heating device.
FIG. 12 is a block diagram of a high-frequency heating device according to a second embodiment of the present invention.
FIG. 13 is a block diagram of a high-frequency heating device according to another embodiment.
FIG. 14 is a cross-sectional configuration diagram of a high-frequency heating device according to a third embodiment of the present invention.
FIG. 15 is a sectional configuration diagram of the high-frequency heating device.
FIG. 16 is a characteristic diagram of the high-frequency heating device.
FIG. 17 is a block diagram of the high-frequency heating device.
FIG. 18 is a block diagram of a high-frequency heating device according to a fourth embodiment of the present invention.
FIG. 19 is a block diagram of the high-frequency heating device.
FIG. 20 is a sectional configuration diagram of a high-frequency heating device according to a fifth embodiment of the present invention.
FIG. 21 is a sectional configuration diagram of the high-frequency heating device.
FIG. 22 is a characteristic diagram of the high-frequency heating device.
FIG. 23 is a cross-sectional configuration diagram of the main part of the high-frequency heating device.
FIG. 24 is a block diagram of the high-frequency heating device.
FIG. 25 (a) Main part configuration diagram of the high-frequency heating device.
(B) Characteristics of the high-frequency heating device
(C) Characteristics chart
(D) Characteristics chart
FIG. 26 is a sectional configuration diagram of a high-frequency heating device according to a sixth embodiment of the present invention.
FIG. 27 is a cross-sectional configuration diagram of the main part of the high-frequency heating device.
FIG. 28 is a cross-sectional configuration diagram of the main part of the high-frequency heating device.
FIG. 29 is a block diagram of the high-frequency heating device.
FIG. 30A is a main part configuration diagram of a high-frequency heating device according to a seventh embodiment of the present invention.
(B) Configuration diagram
(C) Configuration diagram
FIG. 31 (a) Characteristics of the high-frequency heating device
(B) Characteristics chart
(C) Characteristics chart
FIG. 32A is a main part configuration diagram of a high-frequency heating device according to an eighth embodiment of the present invention.
(B) Configuration diagram
33 (a) to (c) are characteristic diagrams of the high-frequency heating device.
FIG. 34 is a main part configuration diagram of a high-frequency heating device according to a ninth embodiment of the present invention.
FIG. 35 is a block diagram of a high-frequency heating device according to a tenth embodiment of the present invention.
FIG. 36 is a block diagram of a high-frequency heating device according to an eleventh embodiment of the present invention.
FIG. 37 (a) is a block diagram of the main part of a high-frequency heating device according to a twelfth embodiment of the present invention
(B) Cross sectional configuration diagram
FIG. 38 (a) Main part configuration diagram of a high-frequency heating device according to a thirteenth embodiment of the present invention.
(B) Cross sectional configuration diagram
FIG. 39 is a cross-sectional configuration diagram of a conventional high-frequency heating device.
FIG. 40 is a cross-sectional configuration diagram of another conventional high-frequency heating device.
FIG. 41 is a cross-sectional configuration diagram of another conventional high-frequency heating device.
FIG. 42 is a cross-sectional configuration diagram of a main part of another conventional high-frequency heating device.
FIG. 43 is a configuration diagram of another conventional high-frequency heating device.
FIG. 44 is a sectional configuration diagram of the high-frequency heating device.
FIG. 45 is a cross-sectional configuration diagram of a main part of another conventional high-frequency heating device.
FIG. 46 is a sectional configuration diagram of the high-frequency heating device.
[Explanation of symbols]
1 Magnetron (electromagnetic radiation means)
5 Food (to be heated)
6,144 Rotating waveguide (local heating means)
10 Control means
11 Local heating control means
12 Stirrer (stirring means) (second heating means)
18 Weight detection means (physical quantity detection means)
19 Output ratio control means
20 First switching means (switching means)
21 2nd switching means (switching means)
24 Temperature distribution detection means
29,148 electromagnetic waves
52 Low temperature partial extraction means
53 Shape detection means (physical quantity detection means)
54 Setting means
55 Switching means
56 Electromagnetic radiation outlet (second heating means)
57 First magnetron (first electromagnetic radiation means)
58 Second magnetron (second electromagnetic wave radiation means)
80 First output control means
83 Second output control means
85 First inverter power supply
86 First switching element
87 Second inverter power supply
88 Second switching element
93 First rotating waveguide (local heating means)
93b First rotating waveguide (second local heating means)
94 Second rotating waveguide (local heating means)
94b Second rotating waveguide (second local heating means)
95 Rotating antenna (stirring means) (second heating means)
108 Contour extraction means
112 Second heating control means
113 Variable distance control means
114 Distance variable means
115a Optical sensor light emitting part (position detecting means) (physical quantity detecting means)
115b Photosensor light receiving part (position detecting means) (physical quantity detecting means)
120 Male thread (Distance variable means)
121 Female thread (Distance variable means)
125 area instruction means (area arrangement means)
126 Bread (food) (to be heated)
127 Bento (food) (to-be-heated object)
128 matrix (area instruction means) (area arrangement means)
128a Non-heating area instruction means (area instruction means) (area arrangement means)
129 Makunouchi lunch (food) (to-be-heated)
129a Raw vegetables (food) (to be heated)
129b Rice (food) (to be heated)
129c Side dish (food) (to be heated)
130a Light emitting part of light sensor (physical quantity detection means) (area extraction means)
130b Optical sensor light receiving part (physical quantity detection means) (area extraction means)
131 Heating range setting means (area setting means)
139 Local heating means
149 Rotating shield (local heating means)

Claims (2)

An electromagnetic wave radiation means for radiating electromagnetic waves by the magnetron, a first local heating means for heating any part of the object to be heated by the electromagnetic wave, any of the object to be heated by the electromagnetic wave from a direction different from that of the local heating means Second local heating means for heating the part , first local heating control means for controlling the first local heating means, and second local heating control means for controlling the second local heating means A high-frequency heating apparatus comprising: a distance variable means for reducing the distance between the object to be heated and the second local heating means; and a distance variable control means for controlling the distance variable means . Wherein a physical quantity detecting means for detecting a physical quantity of the object to be heated, the distance variable control means, high-frequency heating device according to claim 1, wherein a structure for controlling the distance changing means by said physical quantity detecting means.

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