JP3670224B2 - Cooker - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a heating cooker that puts an object to be cooked in a cooking container and cooks it.
[0002]
[Prior art]
For example, consider the case of cooking miso soup. Miso soup is made through a process in which water is put into a cooking container at the start of cooking and heated to boil. The temperature of the contents rises from the water temperature to 100 ° C. and stabilizes at 100 ° C. If the boiled miso soup continues to be heated, the water will evaporate, and if the heating continues even after the water has completely evaporated, the temperature of the contents will rise to 100 ° C or higher. Therefore, after moisture has completely evaporated from the contents being cooked by incorporating into the cooking device a mechanism that stops heating by detecting that the temperature of the contents has been further stabilized from 100 ° C. The heating can be continued and the contents can be prevented from being scorched on the cooking container.
[0003]
It is difficult to directly measure the temperature of the contents in the cooking container. On the other hand, the temperature of the cooking container is relatively easy to measure. The temperature of the contents and the temperature of the cooking container correlate well. However, the temperature of the contents does not necessarily match the temperature of the cooking container. When the temperature of the contents is stable at 100 ° C., the temperature of the cooking container is stable at 105 ° C. or stable at 110 ° C. The stable temperature of a cooking container changes with the materials and heating power of a cooking container. For example, the stable temperature of the outer surface of the earthenware pot when the temperature of the contents is stable at 100 ° C. is high, and is low in the case of a copper pot.
However, in any case, if the heating is continued after the moisture has completely evaporated from the contents, the cooking vessel temperature starts to rise from the stable temperature.
[0004]
Therefore, a temperature sensor that measures the temperature of the cooking container in contact with the cooking container is incorporated in the cooking device, and the occurrence of a phenomenon in which the cooking container temperature is stable (hereinafter referred to as an equilibrium phenomenon, which is referred to as the equilibrium temperature) is monitored. However, a cooking device has been developed that incorporates means for forcibly stopping heating by the heating means when the cooking vessel temperature rises from the equilibrium temperature after the occurrence of the equilibrium phenomenon. According to this heating cooker, it is possible to prevent the contents from scorching the cooking container by continuing heating even after the moisture has completely evaporated from the contents.
[0005]
However, what is cooked in a heating cooker is not limited to stewed dishes, but there are stir-fried dishes and grilled dishes. The inconvenience of being unable to do so occurs.
In view of this, a technique has been developed in which the type of cooking is determined from the temperature rise pattern of the cooking container temperature from the start of cooking, and the operation of the anti-sticking means is permitted or prohibited depending on the type of cooking.
[0006]
[Problems to be solved by the invention]
As one method of cooking, a method of first frying and then boiling is known. For example, in the case of curry dishes, first stir fry meat and vegetables, then add water and simmer. In this case, it is preferable that the cooking is a stewed dish at the completion of cooking, and it is preferable that the above-mentioned burn prevention means works.
As another method of cooking, a method corresponding to steaming is known. For example, in the case of a gyoza dish, gyoza is put in a heated cooking container, followed by a small amount of water, and heating is continued after the water evaporates to bake gyoza. When cooking is completed, it is a grilled dish, and if the anti-sticking means works, the gyoza cannot be baked.
[0007]
When steamed and baked as represented by gyoza cuisine, the cooking vessel temperature equilibrates for a while at the equilibrium temperature, and then the temperature rises. . This will not cook well.
Focusing on the temperature rise pattern at the start of cooking in order to distinguish steamed dishes from stewed dishes, it is certainly different from the temperature rise pattern when cooking miso soup, etc. Prevent sticking measures from working. However, if this method is adopted, it is determined that the dish is not a stewed dish even in the case of curry dishes or the like, and the sticking prevention means does not work.
At present, there is a distinction between cooking, which is first fried and simmered as represented by curry cuisine, and steamed baked cooking as represented by gyoza cuisine. There is no technology to prevent the sticking prevention means from functioning.
[0008]
The present invention discriminates between stewed dishes and steamed dishes when cooking by adding moisture to the food being cooked, and the anti-stick means works for stewed dishes, and the non-stick means works for cooked dishes. Aimed at the realization of no cooker.
[0009]
[Means, actions and effects for solving problems]
  The heating cooker according to the present invention includes a heating means, a temperature sensor for detecting the temperature of the cooking container, and the temperature detected by the temperature sensor becomes “equilibrium temperature, and then the temperature is raised from the equilibrium temperature to a first predetermined temperature or more.Do"Fluctuated with the temperature change patternSometimes it has a non-sticking means for reducing the heating amount of the heating means to zero or approaching zero. For example, as illustrated in FIG. 7, when the cooking container temperature 70 is raised from the equilibrium temperature 79 by the first predetermined temperature 83 (84), the amount of heating is reduced to prevent the occurrence of scorching.
  One feature of the cooking device of the present invention is that the temperature sensorEven if the temperature detected in fluctuates according to the temperature change pattern,“The temperature is raised from the heating start temperature 71 (74), and then cooled (76).Temperature (74a)To equilibrium temperature"Temperature changepatternFluctuating, andWhen the minimum temperature 78 during the cooling is equal to or higher than the second predetermined temperature 77, the operation of the anti-burning means is prohibited.
  In order to prohibit the operation of the anti-burning means, the temperature at which the anti-burning process executed by the computer is prohibited or when the anti-sticking means operates (temperature shown in FIG. 84). Is set to such a high temperature that it cannot reach normally, and if it is normal, the anti-sticking process is not executed. This is generally common to “prohibition” described below.
[0010]
  Among various temperature rising patterns from the start of cooking, the temperature is raised from the heating start temperature (74), then cooled (76), and then raised again after cooling.do it(74a)Temperature change to equilibrium temperatureThe pattern is often either a stewed dish typified by curry dishes that are cooked by adding water after boiling, or a steamed dish typified by gyoza that is cooked and steamed with a small amount of water after heating.
  The amount of water added during heating differs between stewed and steamed dishes. Since the amount of water added in the steamed dish is small compared to the amount of water added in the stewed dish, the temperature drop caused by adding water is small in the steamed dish.
  In the present invention, the difference in the cooking method is discriminated by paying attention to the fact that the amount of water added during heating differs between the stewed dish and the steamed dish and the width of the temperature drop of the cooking container is different due to this.
  In the heating cooker according to the present invention, the temperature is raised and cooled, and the temperature is raised again after cooling.The equilibrium temperatureIn the temperature change pattern, the temperature (minimum temperature 78) when the cooling (76) changes to the re-temperature rise (74a) is detected, and the minimum temperature 78 is compared with the second predetermined temperature 77. By comparing with the second predetermined temperature 77, it is possible to determine whether the dish is a stewed dish with a large amount of water added or a steamed dish with a small amount of water added.
  When actually cooking, the above-mentioned minimum temperature 78 is clearly different between a stewed dish and a steamed dish, and a reliable threshold exists between the two. According to the present invention, the second predetermined temperature 77 can be set to a value that can accurately discriminate between stewed dishes and steamed dishes, and can be accurately set. Can be determined. As a result, it is possible to inhibit the burn-in prevention means from operating in stewed dishes and to prevent the burn-in prevention means from operating in steamed dishes.
[0011]
  Another feature of the cooker of the present invention is as illustrated in FIG.Even if the temperature detected by the temperature sensor fluctuates in the temperature change pattern,When the elapsed time from the start of heating 85 until the equilibrium phenomenon is detected (86) is shorter than the first predetermined time 87, the operation of the anti-sticking means is prohibited.
[0012]
  There are various temperature rising patterns corresponding to various cooking methods. For example, in stir-fried dishes, the cooking vessel temperature continues to rise and does not detect the equilibrium temperature. Equilibrium temperature is not detected even for fried dishes such as tempura. In dishes such as curry that are fried and then boiled, the equilibrium temperature is detected, but it takes a long time to reach equilibrium. As a result of various investigations, it was confirmed that the equilibrium phenomenon within a short period of time was likely to be steamed and cooked with a small amount of water scheduled to evaporate.
  The elapsed time from the start of heating 85 until the equilibrium temperature is detected (86) is clearly different between steamed cooking and other cooking, and there is a reliable threshold between the two. In the present invention, the first predetermined time 87 can be set to a value that can accurately discriminate between stewed dishes and steamed dishes, and can be accurately set. Can be determined.As a result, it is possible to inhibit the burn-in prevention means from operating in stewed dishes and to prevent the burn-in prevention means from operating in steamed dishes.
[0015]
  One feature of the cooking device of the present invention is as illustrated in FIG.Even if the temperature detected by the temperature sensor fluctuates in the temperature change pattern,85 at the start of heatingLapiraIt took to rise to a temperature higher than the equilibrium temperature 79 by a first predetermined temperature 83 (this is the temperature at which the anti-sticking means is activated).ProgressWhen the time is within the third predetermined time 88IsThe operation of the anti-sticking means is prohibited.
  As described above, among the various cooking methods, it is highly possible that the equilibrium phenomenon in a short time is steamed cooking in which a small amount of water is added with a plan to evaporate. For this reason, only in the case of steamed baked cooking, the temperature is quickly reached by a first predetermined temperature higher than the equilibrium temperature.
  When actually cooking, the time required to rise to the first predetermined temperature 83 higher than the equilibrium temperature 79 is clearly different between the stewed dish and the steamed dish. There is a reliable threshold between them. According to the present invention, the third predetermined time 88 can be set to a value that can accurately discriminate between stewed dishes and steamed dishes, and can be accurately set. Can be determined.As a result, it is possible to inhibit the burn-in prevention means from operating in stewed dishes and to prevent the burn-in prevention means from operating in steamed dishes.
[0016]
  In the case of the heating cooker of the present invention,Even if the temperature detected by the temperature sensor fluctuates in the temperature change pattern,
(1) Prior to that, it fluctuates in a temperature change pattern of “heating up from the heating start temperature, then cooling, then raising the temperature again after cooling to reach the equilibrium temperature”, and the minimum temperature during the cooling is the first 2 above a predetermined temperature,
(2) The elapsed time from the start of heating until the equilibrium temperature is detected is shorter than the first predetermined time.
(3) The elapsed time required to rise from the start of heating to a temperature higher by a first predetermined temperature than the equilibrium temperature is within a third predetermined time.
(4) The time required for raising the temperature by the fourth predetermined temperature from the temperature higher by the third predetermined temperature than the equilibrium temperature is within the second predetermined time.
EventsAt least two of the eventsDetectedWhenIsIt is preferable to prohibit the operation of the anti-sticking means.
In the above event (4), the “temperature higher by the third predetermined temperature 81 than the equilibrium temperature 79” is only lower than the “temperature higher by the first predetermined temperature 83 than the equilibrium temperature 79” at which the anti-stick means operates. In other words, the “temperature higher by the third predetermined temperature 81 than the equilibrium temperature 79 and further by the fourth predetermined temperature 82” is also lower than or equal to the “temperature higher by the first predetermined temperature 83 than the equilibrium temperature 79”.
In the event of (4) above, when the equilibrium phenomenon is detected by continuing the heating from the beginning of heating, if the heating is continued thereafter, the moisture in the cooked product evaporates and the temperature rises to the equilibrium temperature 79 or higher. start. In the case of stewed dishes, even if moisture disappears from the contents in contact with the cooking vessel, there is still a portion where moisture remains in the central portion of the cooking vessel. The heat is used for both heating the portion where the moisture is lost to an equilibrium temperature of 79 or more and evaporating the remaining moisture. For this reason, the rising speed when rising from the equilibrium temperature 79 is slow.
When actually cooking, the rising speed is clearly different between stewed dishes and steamed dishes, and there is a reliable threshold between them. If the burn prevention means is prohibited from operating when the above event (4) occurs, the third predetermined temperature 81, the fourth predetermined temperature 82, and the second predetermined time 80 are set to be stewed and steamed. Since it is possible to set the relationship so that the food can be accurately determined, and to set the food accurately, it is possible to accurately determine the stewed food and the steamed food. As a result, it is possible to inhibit the burn-in prevention means from operating in stewed dishes and to prevent the burn-in prevention means from operating in steamed dishes.
  When any of the above events (1) to (4) is detected,By prohibiting the operation of the sticking prevention means, the amount of heating is not reduced in the middle of the steamed baked food, and there is no problem in cooking. However, if the anti-burning means is forbidden to work unnecessarily, it may not be prevented when it is necessary to prevent the sticking.
  According to the cooking device of the present invention, it is possible to more reliably determine that it is a steamed dish, and it is possible to control so that the anti-sticking means does not work only when it is a steamed dish, which increases safety.
[0017]
  In the case of the heating cooker of the present invention,Even if the temperature detected by the temperature sensor fluctuates according to the temperature change pattern, the event from (1) to (4) aboveAt leastOneEventsDetectedAnd only the sixth predetermined temperature 73 from the fifth predetermined temperature 72 that cannot be reached without heating.Temperature risingIt took me to doProgressWhen the time is within the fourth predetermined time 75, it is preferable to inhibit the anti-burning means from operating.
  Compared to boiled dishes such as miso soup that is boiled by adding water at the start of cooking, in the case of oily dishes such as fried foods, only the sixth predetermined temperature 73 from the fifth predetermined temperature 72Temperature risingIt took a short time to do.
  According to the present invention, the fourth predetermined time 75 can be set to a value that can accurately discriminate between stewed food and oil-based food, and can be accurately set. It can be accurately determined. Therefore, it becomes possible to prevent the burn-in prevention means from working only when it is a steamed dish, and safety is improved.
[0018]
  As illustrated in FIG. 7, a first predetermined time 87 (Claim 2) to be compared with the time from the start of heating 85 until the equilibrium temperature is detected (86).A third predetermined time 88 that is compared with the time required to rise from the heating start time 85 to a temperature that is higher than the equilibrium temperature 79 by a first predetermined temperature 83.(Claim 3) From the temperature higher by the third predetermined temperature 81 than the equilibrium temperature 79, further to the fourth predetermined temperature 82Temperature risingA second predetermined time 80 to be compared with the time required to4 and 5) Are preferably switched according to the equilibrium temperature.
  In this case, various steamed dishes such as gyoza dishes and yakisoba dishes can be distinguished.
[0019]
DETAILED DESCRIPTION OF THE INVENTION
A preferred embodiment of the present invention will be described with reference to FIGS.
FIG. 1 is an external perspective view of a gas stove according to the present embodiment, FIG. 2 is a block diagram showing an internal configuration of the gas stove of FIG. 1, and FIGS. 3 to 5 are gas stoves of FIG. FIG. 6 is a graph showing the relationship between the elapsed time and the detected temperature when cooking steamed baked food with the gas stove of FIG.
[0020]
A gas stove 10 shown in FIG. 1 is provided with a standard burner 12 and a high-burning power burner 14 at the top of the top, and these have different burner capabilities. A grill burner 16 is provided inside the gas stove 10. In front of the gas stove 10, an ignition operation knob 18 for a standard burner, an ignition operation knob 20 for a high-power burner, and an ignition for a grill burner for igniting, extinguishing and adjusting the heating power of the respective stoves 12, 14, 16. An operation knob 22 is attached to each. A battery replacement sign 24 for notifying the time of replacement of the ignition dry battery and a grill ignition confirmation lamp 26 for the grill burner 16 which is difficult to confirm ignition are provided, and these are displayed by lighting of the LED.
[0021]
A standard burner temperature sensor 12a and a high thermal power burner temperature sensor 14a are provided at the center of the standard burner 12 and the high thermal power burner 14, respectively. These temperature sensors 12a and 14a incorporate a thermistor for detecting the temperature by contacting the bottom part of the cooking container heated by the standard burner 12 or the high thermal power burner 14. The temperature sensors 12a and 14a are each provided with a spring (not shown) and are provided with upward elasticity. When the cooking container is placed on the stove, the temperature sensor 12a or 14a is pressed downward by the bottom of the cooking container. Although the temperature of the cooking container and the temperature of the contents do not necessarily match, it is difficult to directly measure the temperature of the contents in the cooking container. Various controls are performed by detecting the temperature of the cooking container.
[0022]
As shown in FIG. 2, the gas pipe 30 is branched into three pipes: a standard burner supply pipe 32, a high thermal power burner supply pipe 34, and a grill burner supply pipe 36 in order to supply gas to each burner. Each supply pipe 32, 34, 36 is provided with main valves 32a, 34a, 36a and safety valves 32b, 34b, 36b. The main valves 32a, 34a, and 36a are each manually opened and closed by a standard burner ignition operation knob 18, a high-power burner ignition operation knob 20, and a grill burner ignition operation knob 22 attached to the front of the gas stove 10. The gas supply amount is adjusted according to the degree of opening of the ignition operation knobs 18, 20, and 22. After the safety valves 32b, 34b, and 36b are manually opened by the ignition operation knobs 18, 20, and 22, respectively, the control unit 46 controls the valve opening maintenance and the valve closing. The standard burner supply pipe 32 is further branched into two, one having a solenoid valve 32c and the other having an orifice 32d. By opening / closing the electromagnetic valve 32c by the control unit 46, the gas supply amount to the standard burner 12 is adjusted in two stages. When the solenoid valve 32c is opened, a large amount of gas is supplied and the burner becomes a large fire, and when the solenoid valve 32c is closed, the gas supply amount is suppressed and the burner becomes a small fire. .
[0023]
In the vicinity of the standard burner 12, the high thermal power burner 14, and the grill burner 16, ignition electrodes 38, 40, 42 and thermocouples 38a, 40a, 42a are attached, respectively. The ignition electrodes 38, 40, 42 are connected to an igniter 44 using a dry battery as a power source to cause a spark discharge and ignite the burners 12, 14, 16. The thermocouples 38a, 40a, 42a generate an electromotive force by the combustion heat of each burner. By detecting the occurrence of electromotive force, it can be confirmed that the burner has ignited.
The operation panel 50 is provided with an automatic fire extinguishing temperature setting key (not shown) controlled by the control unit 46 and an LED (not shown) for displaying a setting state.
[0024]
Safety valves 32b, 34b, 36b and thermocouples 38a, 40a, 42a are connected to the microcomputer of the control unit 46, and ignition / misfire detection is performed to control the opening / closing of the safety valves 32b, 34b, 36b. The microcomputer is connected with a standard burner temperature sensor 12a and a high thermal power burner temperature sensor 14a, and controls the setting of the equilibrium temperature, the anti-sticking means, the oil heating preventing means, etc. according to the detected temperature. These controls will be described later in detail.
[0025]
Next, the control operation of the standard burner 12 and the high thermal power burner 14 of the gas stove 10 will be described with reference to FIGS. When the operation knob 18 or 20 is operated in step S10 of FIG. 3 (YES), the main valve 32a or 34a and the safety valve 32b or 34b are opened, and the burner 12 or 14 is ignited. After the burner 12 or 14 is ignited, temperature detection by the temperature sensor 12a or 14a is started. When the container temperature T detected by the temperature sensor 12a or 14a is 90 ° C. or higher (YES in step S20), detection of the equilibrium temperature Th is started in step S30.
[0026]
A condition for detecting the equilibrium temperature Th will be described. The control unit 46 samples the container temperature T detected by the temperature sensor 12a or 14a every 15 seconds. The first condition for equilibration is that the temperature difference every 30 seconds of the container temperature T sampled every 15 seconds is within ± 2 ° C., and this is continuously satisfied 5 times. The second condition is that the difference between the first sampled container temperature T and the last sampled container temperature T when the first condition is satisfied is within ± 5 ° C. When both of these two conditions are satisfied, the last sampled container temperature T is set as the equilibrium temperature Th. The details of the determination of the equilibrium condition and the technique for setting the equilibrium temperature are described in Japanese Patent Publication No. 7-15330.
[0027]
  Detection of the equilibrium temperature Th is started (step S30), and the container temperature T is further increased to 105 ° C.(No.5 (predetermined temperature) is reached (YES in step S40), the timer 1 is started (step S50). Timer 1 is from 105 ° C to 20 ° C(No.6 Predetermined temperature) The time required to increase the temperature to 125 ° C. (time until YES in step S60) is measured.
  105 ° C (fifth predetermined temperature) to 125 ° C (first6Assuming that the time required to rise to (predetermined temperature) is Δt1, Δt1 is set to 35 seconds in step S70.(No.4 (predetermined time), if it does not exceed 35 seconds (NO in step S70), the process proceeds to step S80 and subsequent steps because there is a possibility of steamed dishes. When Δt1 is 35 seconds (fourth predetermined time) or longer, the process proceeds to step S300 because the possibility of steamed baked dishes is low.
  Alternatively, it may be determined whether the container temperature T has reached 125 ° C. within 35 seconds. That is, it may be determined (step S70) whether or not 35 seconds have elapsed before determining whether the container temperature T has been raised to 125 ° C. (step S60). According to this procedure, if the temperature is raised to 125 ° C. before Δt1 exceeds 35 seconds (while NO is determined in step S70), the process proceeds to step S80. If Δt1 elapses for 35 seconds or more before the temperature is raised to 125 ° C., the process proceeds to step S300.
  As will be described later, the processing after step S300 is a process for preventing the burning, and the temperature rises from the fifth predetermined temperature (105 ° C.), which cannot be reached without heating, to a temperature higher by the sixth predetermined temperature (20 ° C.). If the time required for this is equal to or longer than the fourth predetermined time (35 seconds), the operation of the anti-sticking means is not prohibited.
[0028]
After the cooking container temperature T reaches 125 ° C., when moisture is added to the cooking product being heated, the temperature of the cooking product whose temperature has risen decreases and the container temperature T decreases. Detection of the minimum temperature Tmin is started. When the lowest temperature Tmin is detected (that is, when the lowered container temperature T starts to rise), the lowest temperature Tmin is compared with a second predetermined temperature (87 ° C. in this case) (step S90). If the minimum temperature Tmin is equal to or higher than the second predetermined temperature (87 ° C. in this case) (YES), the added water is considered to be a small amount and may be a steamed dish, and the process proceeds to step S100. (NO) The added water is abundant and is considered to be a stewed dish, and the process proceeds to step S300 in FIG.
Alternatively, instead of the process (step S90) of detecting the minimum temperature Tmin in step S80 and comparing the minimum temperature Tmin with the second predetermined temperature (87 ° C.), the container temperature T is constantly monitored, and the monitored container temperature T May be detected to be less than 87 ° C., and when the temperature is less than 87 ° C., the process may proceed to step S300. That is, if the container temperature T does not become less than 87 ° C., the process proceeds to step S100 as it is, and if the container temperature T becomes less than 87 ° C., it is regarded as a stewed dish, and the process for preventing sticking after step S300. You may make it go to.
[0029]
When the equilibrium temperature Th satisfying the above-described condition is detected in step S100 (YES), two types of control are performed in step S110 and subsequent steps according to the detected temperature range of the equilibrium temperature Th. When the equilibrium temperature Th is lower than 140 ° C. (YES), the process proceeds to step S120, and when the equilibrium temperature Th is 140 ° C. or higher (NO), the process proceeds to step S200. On the other hand, if the equilibrium temperature Th is not detected in step S100 (NO), it is regarded as a fried dish, a fried dish, or a grilled dish, and the process proceeds to step S400 in FIG.
[0030]
  In step S120, the time t1 required from the start of cooking until the equilibrium temperature Th is detected is 500 seconds.(No.When it is shorter than (one predetermined time) (YES), the possibility of steamed baked dishes is high, and the process proceeds to step S130 and thereafter. When the time t1 required from the start of cooking until the equilibrium temperature Th is detected is 500 seconds or more (NO in step S120), it takes a long time until the equilibrium temperature Th is detected. The process proceeds to step S300 in FIG.
[0031]
  In step S130, 20 ° C. from the equilibrium temperature Th.(No.3) When a high temperature is detected (YES), the timer 2 is started (step S140). When the temperature reaches 20 ° C. (third predetermined temperature) higher than the equilibrium temperature Th, the timer 2 starts measuring time (step S140). The timer 2 measures the time required to rise from a temperature 20 ° C. higher than the equilibrium temperature Th to a temperature higher by 10 ° C. (fourth predetermined temperature) (until YES in step S150). The temperature that is 10 ° C. (fourth predetermined temperature) higher than the temperature 20 ° C. (third predetermined temperature) higher than the equilibrium temperature Th is a temperature that is 30 ° C. higher than the equilibrium temperature Th.
  If the time required to rise from a temperature 20 ° C. higher than the equilibrium temperature Th to a temperature 30 ° C. higher than the equilibrium temperature Th is time Δt2, in step S160, Δt2 is compared with 10 seconds, If there is (YES), Δt2 is further set to 50 seconds in step S170.(No.2 (predetermined time) does not exceed 50 seconds (NO in step S170), the process proceeds to step S180 and subsequent steps because the possibility of steamed baked dishes is high. On the other hand, if Δt2 is equal to or greater than 50 seconds (second predetermined time) (YES in step S170), the rate of temperature rise is slow, so that it is regarded as a stewed dish, and the process proceeds to step S300. When the time Δt2 required to further increase 10 ° C. (fourth predetermined temperature) from a temperature 20 ° C. (third predetermined temperature) higher than the equilibrium temperature Th does not exceed 10 seconds (NO in step S160), “ A pan raising determination is made (step S280). In addition, “pan raising determination” will be described later.
[0032]
  In step S180, the time t2 required from the start of cooking until a temperature 30 ° C. (first predetermined temperature) higher than the equilibrium temperature Th is detected is 600 seconds.(No.(3 predetermined time) does not exceed (YES), “judgement” is made (step S190), and the equilibrium temperature Th is canceled (step S290). When the equilibrium temperature Th is released, the anti-stick process is executed.ThisAbsent. Canceling the equilibrium temperature Th corresponds to prohibiting the anti-sticking process. On the other hand, if 600 seconds or more have elapsed (NO), since it takes a long time from the start of cooking until a temperature 30 ° C. higher than the equilibrium temperature Th is detected, it is regarded as stewed cooking and the process proceeds to step S300. move on.
[0033]
From the above, it can be seen that the following processing is executed.
(1) The temperature sensor 12a or 14a detects a pattern of “temperature rise from the heating start temperature (room temperature) (YES in step S60), then cooled and then raised again after cooling”. The temperature Tmin is equal to or higher than the second predetermined temperature (87 ° C.) (YES in step S90),
(2) The elapsed time from the start of heating until the equilibrium temperature Th is detected is shorter than the first predetermined time (500 seconds) (YES in step S120),
(3) The time required to rise from a temperature higher than the equilibrium temperature by a third predetermined temperature (20 ° C.) to a temperature higher by a fourth predetermined temperature (10 ° C.) is within a second predetermined time (50 seconds). (NO in step S170)
(4) The time required to rise from the start of cooking to a temperature higher than the equilibrium temperature Th by a first predetermined temperature (30 ° C.) is within a third predetermined time (600 seconds);
(5) The time required to rise from the fifth predetermined temperature (105 ° C.), which cannot be reached without heating, to a temperature higher by the sixth predetermined temperature (20 ° C.) is within the fourth predetermined time (35 seconds). At some time, the equilibrium temperature Th is canceled (step S290), and the start of the anti-sticking process in FIG. 4 is prohibited.
Here, when the event of (1) to (4) occurs in AND, the anti-sticking process is prohibited, but when two or more events of (1) to (4) occur in AND The anti-sticking process may be prohibited, or the anti-sticking process may be prohibited when any one event occurs. Alternatively, when any one of the events (1) to (4) and the event (5) occur, the anti-sticking process may be prohibited.
[0034]
  When the equilibrium temperature Th is 140 ° C. or higher in step S110 (NO), the process proceeds to step S200.
  In step S200, the time t1 required from the start of cooking until the equilibrium temperature Th is detected is 600 seconds.(No.When the time is shorter than (one predetermined time) (YES), the possibility of steamed baked food is high, and the process proceeds to step S210 and thereafter. When the time t1 required from the start of cooking until the equilibrium temperature Th is detected is 600 seconds or longer (NO in step S200), it takes a long time until the equilibrium temperature Th is detected. The process proceeds to step S300 in FIG.
[0035]
  In step S210, 20 ° C. from the equilibrium temperature Th.(When a high temperature is detected (third predetermined temperature) (YES), the timer 3 is started (step S220). When the temperature reaches 20 ° C. (third predetermined temperature) higher than the equilibrium temperature Th, the timer 3 starts measuring time (step S220). The timer 3 measures the time required to rise from a temperature 20 ° C. higher than the equilibrium temperature Th to a temperature higher by 10 ° C. (fourth predetermined temperature) (until YES in step S230). The temperature that is 10 ° C. (fourth predetermined temperature) higher than the temperature 20 ° C. (third predetermined temperature) higher than the equilibrium temperature Th is a temperature that is 30 ° C. higher than the equilibrium temperature.
  Assuming that the time required to rise from the temperature 20 ° C. higher than the equilibrium temperature Th to the temperature 30 ° C. higher than the equilibrium temperature Th is time Δt2, in step S240, Δt2 is compared with 10 seconds and more than 10 seconds. If (YES), Δt2 is set to 60 seconds in step S250.(No.2 (predetermined time), when it does not exceed 60 seconds (NO in step S250), the process proceeds to step S260 and subsequent steps because the possibility of steamed baked food is high. On the other hand, if Δt2 is 60 seconds (second predetermined time) or longer (YES in step S250), the rate of temperature rise is slow, so that it is considered to be a stewed dish, and the process proceeds to step S300. When the time Δt2 required to further increase 10 ° C. (fourth predetermined temperature) from a temperature 20 ° C. (third predetermined temperature) higher than the equilibrium temperature Th does not exceed 10 seconds (NO in step S240), “Pot-up determination” is made (step S280). “Pot-up determination” will be described later.
[0036]
  In step S260, the time t2 required from the start of cooking until a temperature 30 ° C. (first predetermined temperature) higher than the equilibrium temperature Th is detected is 700 seconds.(No.When the predetermined time (3) is not exceeded (YES), “determination of buckwheat” is made (step S270), and the equilibrium temperature Th is canceled (step S290). “Yakisoba determination” will be described later. On the other hand, if 700 seconds or more have elapsed (NO), since it takes a long time from the start of cooking until a temperature 30 ° C. higher than the equilibrium temperature Th is detected, it is regarded as stewed cooking and the process proceeds to step S300. move on.
[0037]
From the above, it can be seen that the following processing is executed.
(1) The temperature sensor 12a or 14a detects a pattern of “temperature rise from the heating start temperature (room temperature) (YES in step S60), then cooled and then raised again after cooling”. The temperature Tmin is equal to or higher than the second predetermined temperature (87 ° C.) (YES in step S90),
(2) The elapsed time from the start of heating until the equilibrium temperature Th is detected is shorter than the first predetermined time (600 seconds) (YES in step S200),
(3) The time required for the temperature to rise from the temperature higher by the third predetermined temperature (20 ° C.) than the equilibrium temperature to the temperature higher by the fourth predetermined temperature (10 ° C.) is within the second predetermined time (60 seconds). (NO in step S250),
(4) The time required to rise from the start of cooking to a temperature higher by the first predetermined temperature (30 ° C.) than the equilibrium temperature Th is within a third predetermined time (700 seconds);
(5) The time required to rise from the fifth predetermined temperature (105 ° C.), which cannot be reached without heating, to a temperature higher by the sixth predetermined temperature (20 ° C.) is within the fourth predetermined time (35 seconds). At some time, the equilibrium temperature Th is canceled (step S290), and the start of the anti-sticking process in FIG. 4 is prohibited.
Here, when the event of (1) to (4) occurs in AND, the anti-sticking process is prohibited, but when two or more events of (1) to (4) occur in AND The anti-sticking process may be prohibited, or the anti-sticking process may be prohibited when any one event occurs. Alternatively, when any one of the events (1) to (4) and the event (5) occur, the anti-sticking process may be prohibited.
[0038]
Obviously, comparing the process of steps S120 to S190 and the process of steps S200 to S270, the first predetermined time is changed between the case where the equilibrium temperature Th is 140 ° C. or lower and the case where the equilibrium temperature Th is equal to or lower than 500 seconds in the case below. In the above case, 600 seconds), the second predetermined time is changed (50 seconds in the following case, 60 seconds in the above case), and the third predetermined time is changed (in the following case, 600 seconds) In this case, 700 seconds). As a result, regardless of the type, whether it is gyoza or yakisoba, it has succeeded in determining that it is a steamed dish.
[0039]
The “pot raising determination” (step S280) touched earlier will be described. In step S160 or step S240, when the time required from the detection of the temperature 20 ° C. higher than the equilibrium temperature Th to the detection of the temperature higher by 10 ° C. does not exceed 10 seconds (NO), An increase determination is made (step S280), and the equilibrium temperature Th is canceled (step S290). That is, when a rapid temperature rise is detected such that the container temperature T rises by 10 ° C. or more in less than 10 seconds, the container temperature T detected by the temperature sensor is rapidly increased by lifting the cooking container during heating. Therefore, the equilibrium temperature Th is released. When the equilibrium temperature Th is cancelled, the sticking prevention means described later with reference to FIG.
[0040]
When the equilibrium temperature Th is detected in step S300 of FIG. 4, when the temperature is subsequently raised from the equilibrium temperature Th by a first predetermined temperature (in this case, 30 ° C.) or more, that is, YES in step S310. In addition, the anti-burning means is activated, the safety valve 32b or 34b is closed, the gas supply is cut off, and the heating amount is reduced to zero to prevent the burning (step S320). Also, an error is notified (step S330). This error notification is continued until the operation knobs 18 and 20 are operated and the main valve 32a or 34a is closed (YES in step S340). On the other hand, if the equilibrium temperature Th is not detected in step S300, it is regarded as a fried dish or a grilled dish using oil, and the process proceeds to step S400 in FIG.
[0041]
The cooking vessel temperature is kept at the equilibrium temperature while the moisture of the cooked product is boiling by heating. However, if the heating is continued even after moisture has completely evaporated from the cooked product, the cooked product will burn into the cooking container.
By providing the anti-sticking means as described above, the equilibrium temperature Th is reached, and then the heating amount of the heating means is reduced to zero when the temperature is raised from the equilibrium temperature Th by a first predetermined temperature (in this case, 30 ° C.) or more. Alternatively, it is possible to prevent scoring by reducing the value to approach zero.
[0042]
When the container temperature T detected by the temperature sensor becomes 240 ° C. or higher in step S400 of FIG. 5 (YES), the timer 3 is started (step S410). When the container temperature T rises to 260 ° C. (NO in step S420) within 45 seconds after the container temperature T becomes 240 ° C. or higher (NO in step S420), the oil overheat prevention temperature Tcut is set to The temperature is set to 260 ° C. and the process proceeds to step S460. When 45 seconds or more have elapsed until the container temperature T rises to 260 ° C. (YES in step S420), the oil overheat prevention temperature Tcut is set to 280 ° C., and the process proceeds to step S460.
When a temperature equal to or higher than the oil overheat prevention temperature Tcut set to 260 ° C. or 280 ° C. is continuously detected for 3.5 seconds or longer (YES in step S460), the oil overheat prevention means is activated, and the safety valves 32b and 34b are turned on. It is closed, the gas supply is cut off, and the heating amount is reduced to zero (step S470). Further, an error is notified (step S480). This error notification is continued until the operation knobs 18 and 20 are operated and the main valves 32a and 34a are closed (YES in step S490). When the continuous detection time of the temperature equal to or higher than the oil overheat prevention temperature Tcut is less than 3.5 seconds (NO in step S460), if a temperature lower than 240 ° C. is detected (YES in step S500), the oil heating prevention temperature If Tcut is not set and the temperature does not drop below 240 ° C., continuous detection is resumed.
[0043]
When the oil content in the cooked food is heated and the container temperature T reaches a high temperature of about 350 ° C., the oil spontaneously ignites and is dangerous. The oil overheat prevention means works when the controller considers it to be an oil dish, that is, when the equilibrium temperature Th is not detected during heating and the temperature continues to rise. When the time required to increase from 240 ° C. to 260 ° C. is less than 45 seconds, that is, when a temperature rise of 20 ° C. is detected rapidly, the amount of oil is small and the oil temperature is already high. Since this is dangerous, the oil overheat prevention temperature Tcut is set to a lower 260 ° C. to facilitate the operation of the oil overheat prevention means. When the time required to increase from 240 ° C. to 260 ° C. is 45 seconds or more, that is, when a moderate temperature increase of 20 ° C. is detected, the oil overheat prevention temperature Tcut is set to 280 ° C. The prevention means is difficult to operate. Thereby, in the temperature rise in the high temperature region, an appropriate oil overheat prevention temperature Tcut is set in accordance with the rate of temperature rise. The oil heating prevention means is operated by the oil overheat prevention temperature Tcut, and it is possible to prevent spontaneous ignition of oil.
[0044]
Next, the above-described “goza determination” and “spot determination” will be described. The container temperature T of the cooking container during cooking of these steamed dishes is expressed as a graph shown in FIG.
In general, gyoza is cooked in the process of first baking with oil, then adding a small amount of water, capping and steaming, and removing the lid after the water has evaporated. The following four conditions must be satisfied when performing the “goza judgment”.
[0045]
The first condition is that cooking is started by heating, the temperature drops until the container temperature T rises and an equilibrium state is detected, and the minimum temperature Tmin is 87 ° C. (second predetermined temperature) or higher. It is to be. That is, the container temperature T is lowered by adding water to the cooked food that has been heated, but in the case of gyoza, the minimum temperature Tmin is higher because the minimum temperature Tmin takes a higher value because the amount of water added is small. Is detected when the temperature is 87 ° C or higher. Thereby, it is possible to discriminate between stewed dishes in which a large amount of water is added during cooking and cooking of gyoza.
[0046]
The second condition is that the equilibrium temperature Th is detected, the temperature does not exceed 140 ° C., and the time t1 required until the equilibrium temperature Th is detected is within 500 seconds (first predetermined time). That is. That is, the cooking of gyoza is first baked with oil for a short time and then added with water, and maintained at about 100 ° C. by boiling the added water, and the equilibrium temperature Th is detected in a short time. Therefore, detection is performed when the equilibrium temperature Th is less than 140 ° C. and t1 is within 500 seconds. This makes it possible to distinguish from other cooking in which the process of frying with oil is long and the equilibrium phenomenon occurs at high temperatures.
[0047]
The third condition is that the time Δt2 required to raise the temperature from 20 ° C. (third predetermined temperature) higher than the detected equilibrium temperature Th to 10 ° C. (fourth predetermined temperature) higher than 50 ° C. (second (Predetermined time) is not exceeded. That is, in the cooking of gyoza, since a small amount of water is added, the water evaporates in a short time during heating, and the subsequent temperature rise rate is fast, so that detection is performed when Δt2 does not exceed 50 seconds. To do. Thereby, it can be distinguished from a stewed dish with a lot of moisture.
[0048]
The fourth condition is that the time t2 required to reach a temperature 30 ° C. (first predetermined temperature) higher than the equilibrium temperature Th from the start of cooking does not exceed 600 seconds (third predetermined time). That is, in the cooking of gyoza, since the amount of water added is small, the water evaporates in a short time during heating, and since the subsequent temperature rise rate is fast, it is detected when t2 is a short time within 600 seconds. Like that. Thereby, it can be distinguished from other cooking that takes a long time to detect the equilibrium state.
[0049]
The fifth condition is that the time required to increase from 105 ° C. (fifth predetermined temperature), which cannot be reached without heating, to a temperature higher by 20 ° C. (sixth predetermined temperature) is a fourth predetermined time (35 seconds). ). In the case of gyoza cuisine, the temperature should rise rapidly at the beginning of heating, so this condition is also useful for determining whether or not it is gyoza cuisine.
[0050]
When all the five conditions described above are satisfied, a “goza judgment” is made and the equilibrium temperature Th is canceled. As a result, the anti-burning means is inadvertently activated during cooking of gyoza, and there is no problem with cooking.
[0051]
In the case of gyoza cuisine, water may be added at an early stage, and in this case, the first condition may not be determined.
Therefore, when the second condition to the fourth condition are detected by AND, it may be determined that the dish is a gyoza dish. In this case, the temperature at the start of heating may be detected, and the condition may be that it is less than 70 ° C. The first condition described above is replaced with “the minimum temperature Tmin is 87 ° C. or higher, or the heating start temperature is less than 70 ° C.”.
In this case, even when water is added at an early stage, it is possible to determine that the dish is a gyoza dish and to prevent the non-sticking process from being executed.
[0052]
However, when this condition is used, even in the case of stewed dishes with a low water content, such as kinpira dishes, it may be prohibited to perform the non-stick process by determining that the dishes are gyoza dishes. For this reason, when the temperature at the start of heating is less than 70 ° C. and the second condition to the fourth condition are satisfied, the temperature at which the sticking prevention process is performed (the temperature obtained by adding the first predetermined temperature to the equilibrium temperature) May be made harder to work by preventing the burn-in prevention process from working. In this case, if the gyoza cooking proceeds normally, the gyoza cooking is completed before the high anti-sticking temperature is reached, and the non-sticking processing does not work. This is also one method for prohibiting activation of the anti-stick means. In this case, although the anti-burning means does not operate if it is normal, the anti-sticking means works if the temperature rises abnormally, and further safety is ensured.
[0053]
In general, yakisoba is cooked in a process in which ingredients are first fried using oil, and then liquid seasonings such as sauce are added and fried until moisture evaporates. The following five conditions must be satisfied when performing the yakisoba determination.
The first condition is that cooking is started and heated, the temperature drops until the container temperature T rises and an equilibrium state is detected, and the minimum temperature Tmin is 87 ° C. (second predetermined temperature) or higher. It is to be. That is, the container temperature T decreases when water is added to the cooked food that has been heated, but the minimum temperature Tmin is increased due to the small amount of water added to the seasoning and the like in the case of Yakisoba as in the case of gyoza. Therefore, detection is made when the minimum temperature Tmin is 87 ° C. or higher. As a result, it is possible to discriminate between stewed dishes with a large amount of moisture added during cooking and cooking of yakisoba.
[0054]
The second condition is that the equilibrium temperature Th is detected, the temperature is 140 ° C. or higher, and the time t1 required until the equilibrium temperature Th is detected is within 600 seconds (first predetermined time). That is. In other words, compared to gyoza cooking, yakisoba cooking takes a long time to fry in oil, so during that time the container temperature T rises, and the temperature rise takes some time, so the equilibrium temperature Th is 140 ° C. The detection is performed when t1 is within 600 seconds. Thereby, it can be distinguished from other cooking in which an equilibrium phenomenon occurs at a lower temperature.
[0055]
The third condition is that the time Δt2 required to raise the temperature from a temperature 20 ° C. (third predetermined temperature) higher than the detected equilibrium temperature Th to a temperature higher by 10 ° C. (fourth predetermined temperature) is 60 seconds (second The predetermined time) is not exceeded. That is, in the cooking of Yakisoba as in the cooking of gyoza, the amount of moisture such as seasoning to be added is small, so that the moisture evaporates in a short time during heating, and the rate of temperature rise thereafter is fast. However, since it takes a long time to raise the temperature because it takes longer time to fry with oil compared to cooking Gyoza, it will be detected when Δt2 does not exceed 60 seconds, which is longer than Gyoza cooking. To. Thereby, it can be distinguished from a stewed dish with a lot of moisture.
[0056]
The fourth condition is that the time t2 required to reach a temperature 30 ° C. (first predetermined temperature) higher than the equilibrium temperature Th from the start of cooking does not exceed 700 seconds (third predetermined time). That is, in the cooking of yakisoba as in the cooking of gyoza, since a small amount of water is added, the water evaporates in a short time during heating, and the rate of temperature rise thereafter is high. However, compared to Gyoza's cooking, Yakisoba's cooking takes a long time to raise the temperature because it takes a long time to fry in oil, so t2 is longer than Gyoza's cooking, but compared to other cooking The detection is made within a short time of 700 seconds. Thereby, it can be distinguished from other cooking that takes a long time to detect the equilibrium state.
[0057]
The fifth condition is that the time required to increase from 105 ° C. (fifth predetermined temperature), which cannot be reached without heating, to a temperature higher by 20 ° C. (sixth predetermined temperature) is a fourth predetermined time (35 seconds). ). In the case of yakisoba cooking as in the case of gyoza cooking, the temperature should rise rapidly in the early stage of heating, so this condition is also useful for determining whether or not yakisoba is cooked.
[0058]
When all the five conditions described above are satisfied, a “spot determination” is made and the equilibrium temperature Th is released. As a result, the burning prevention means is erroneously activated during cooking of the yakisoba, and there is no problem in cooking.
[0059]
From the above, it is possible to discriminate between stewed dishes and steamed dishes when cooking by adding moisture to the food being cooked. A cooking device in which the prevention means does not work is realized.
In the case of steamed dishes, by removing the equilibrium temperature Th, the anti-burning means does not operate but the oil heating preventing means works. Even if the container temperature T continues to rise due to heating, the heating power is suppressed and spontaneous ignition does not occur. In this way, since any burning prevention means or oil heating prevention means operates in any cooking, the safety measures are perfect.
[0060]
As mentioned above, although the control apparatus of the heating cooker of embodiment of this invention was demonstrated, the application range of this invention is not limited to said Example at all. In other words, the present invention can be implemented in various modifications and improvements based on the knowledge of the parties concerned.
For example, in the present embodiment, the cooking of gyoza and yakisoba has been described. However, any cooking can be controlled as long as it is steamed by adding moisture during heating.
For example, in the present embodiment, the time from the start of cooking is measured, but this may be timed from the time of reaching a predetermined temperature before the ignition time or equilibrium state is detected.
[Brief description of the drawings]
FIG. 1 is an external perspective view of a gas stove according to the present embodiment.
FIG. 2 is a block diagram showing an internal configuration of the gas stove.
FIG. 3 is a flowchart showing the operation of the gas stove.
FIG. 4 is a flowchart showing the operation of the gas stove.
FIG. 5 is a flowchart showing the operation of the gas stove.
FIG. 6 is a graph showing the relationship between the elapsed time and the detected temperature when cooking steamed dishes with the same gas stove.
FIG. 7 is a graph showing the relationship between the elapsed time and the detected temperature when cooking steamed dishes with the same gas stove.
[Explanation of symbols]
10: Gas stove
12: Standard burner
12a: Standard burner temperature sensor
14: Strong thermal burner
14a: Temperature sensor for high thermal power burner
16: Grill burner
18: Standard burner ignition control knob
20: Ignition operation knob for high thermal power burner
22: Ignition operation knob for grill burner
24: Battery replacement sign
26: Grill ignition check lamp
30: Gas pipe
32: Supply pipe for standard burner
32a: Main valve
32b: Safety valve
32c: Solenoid valve
32d: Orifice
34: Supply pipe for high thermal power burner
34a: main valve
34b: Safety valve
36: Supply pipe for grill burner
36a: main valve
36b: Safety valve
38: ignition electrode
38a: Thermo couple
40: ignition electrode
40a: Thermo couple
42: ignition electrode
42a: Thermo couple
44: Igniter
46: Control unit
48: Operation board
50: Operation panel

Claims (6)

And heating means, and a temperature sensor for detecting the temperature of the cooking container, the temperature detected by the temperature sensor "becomes equilibrium temperature, then the temperature is raised first or a predetermined temperature from the equilibrium temperature" when varied temperature change pattern of In a heating cooker having a non-sticking means for reducing the heating amount of the heating means to zero or close to zero,
Even temperature detected by the temperature sensor is varied by the temperature change pattern, prior to it "raised from the heating start temperature, is subsequently cooled, Ru optimal equilibrium temperature and again heating after cooling" temperature change that A heating cooker that varies in a pattern and prohibits the operation of the anti-sticking means when the minimum temperature during cooling is equal to or higher than a second predetermined temperature. And heating means, and a temperature sensor for detecting the temperature of the cooking container, the temperature detected by the temperature sensor "becomes equilibrium temperature, then the temperature is raised first or a predetermined temperature from the equilibrium temperature" when varied temperature change pattern of In a heating cooker having a non-sticking means for reducing the heating amount of the heating means to zero or close to zero,
Even if the temperature detected by the temperature sensor fluctuates in the temperature change pattern, if the elapsed time from the start of heating until the equilibrium temperature is detected is shorter than the first predetermined time, the anti-sticking means operates. Prohibit heating cooker. And heating means, and a temperature sensor for detecting the temperature of the cooking container, the temperature detected by the temperature sensor "becomes equilibrium temperature, then the temperature is raised first or a predetermined temperature from the equilibrium temperature" when varied temperature change pattern of In a heating cooker having a non-sticking means for reducing the heating amount of the heating means to zero or close to zero,
Even temperature detected by the temperature sensor is varied by the temperature change pattern, the elapsed time required to raise until only the higher temperature first predetermined temperature than the heating start or Rataira衡温degree within a third predetermined time When it is , the heating cooker which prohibits that a sticking prevention means act | operates. When the temperature of the heating means, the temperature sensor for detecting the temperature of the cooking container, and the temperature detected by the temperature sensor fluctuate in a temperature change pattern of “becomes an equilibrium temperature and then increases the temperature from the equilibrium temperature to the first predetermined temperature or more” In a heating cooker having a non-sticking means for reducing the heating amount of the heating means to zero or close to zero,
Even if the temperature detected by the temperature sensor fluctuates in the temperature change pattern,
(1) Prior to that, it fluctuates in a temperature change pattern of “heating up from the heating start temperature, then cooling, then raising the temperature again after cooling to reach the equilibrium temperature”, and the minimum temperature during the cooling is the first 2 above a predetermined temperature,
(2) The elapsed time from the start of heating until the equilibrium temperature is detected is shorter than the first predetermined time.
(3) The elapsed time required to rise from the start of heating to a temperature higher by a first predetermined temperature than the equilibrium temperature is within a third predetermined time.
(4) The time required for raising the temperature by the fourth predetermined temperature from the temperature higher by the third predetermined temperature than the equilibrium temperature is within the second predetermined time.
When at least two events of the event is detected in the cooking device is focused with prevention means prohibits to operate. When the temperature of the heating means, the temperature sensor for detecting the temperature of the cooking container, and the temperature detected by the temperature sensor fluctuate in a temperature change pattern of “becomes an equilibrium temperature and then increases the temperature from the equilibrium temperature to the first predetermined temperature or more” In a heating cooker having a non-sticking means for reducing the heating amount of the heating means to zero or close to zero,
Even if the temperature detected by the temperature sensor fluctuates in the temperature change pattern,
(1) Prior to that, it fluctuates in a temperature change pattern of “heating up from the heating start temperature, then cooling, then raising the temperature again after cooling to reach the equilibrium temperature”, and the minimum temperature during the cooling is the first 2 above a predetermined temperature,
(2) The elapsed time from the start of heating until the equilibrium temperature is detected is shorter than the first predetermined time.
(3) The elapsed time required to rise from the start of heating to a temperature higher by a first predetermined temperature than the equilibrium temperature is within a third predetermined time.
(4) The time required for raising the temperature by the fourth predetermined temperature from the temperature higher by the third predetermined temperature than the equilibrium temperature is within the second predetermined time.
At least one event is detected, and the elapsed time is within the fourth predetermined time taken to only heating further sixth predetermined temperature from the fifth predetermined temperature is not reached to be heated of the event Sometimes the cooking device prohibits the operation of the anti-sticking means. The first predetermined time according to claim 2, the third predetermined time according to claim 3 or claim 4 and the second predetermined time 5, 5 claim 2, characterized in that it is switched by the sensed equilibrium temperature The cooking device according to any one of the above.

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