JP3717727B2 - Pottery cooker - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a pottery cooker that requires a soup pan, and more particularly to a technique for preventing oil dropped on the soup pan from becoming abnormally hot and improving the safety of the pottery cooker.
[0002]
[Prior art]
A pottery cooker is usually used by adding water to the juice pan in order to prevent the oil that has fallen from the cooked material into the juice pan, but the water in the juice pan evaporates and disappears. A pottery cooker equipped with means for automatically extinguishing (stopping heating means) when the temperature rises to a predetermined temperature (a temperature set to a boiling temperature or higher) is known.
When there is water in the soup pan, the temperature of the soup pan gradually rises until the water in the soup pan is boiled, and stabilizes near the boiling temperature of the water until there is no water. Then, the temperature of the soup pan begins to rise to a temperature equal to or higher than the boiling temperature of the water when the water in the soup pan evaporates and disappears.
The first cooking is a cold start where the temperature of the water in the soup pan is approximately equal to room temperature. For this reason, the temperature of the juice receiving tray at the end of cooking rarely becomes the boiling temperature of water, and the temperature of the juice receiving tray at the end of cooking is often lower than the boiling temperature of water.
However, the second and subsequent cooking is a hot start in which the temperature of the water in the juice tray has risen to some extent. For this reason, the temperature of the juice receiving tray at the end of the second and subsequent cooking is often near the boiling temperature of water, and the temperature of the juice receiving tray at the end of the second and subsequent cooking is higher than at the end of the first cooking. There are many.
Conventionally, the fire extinguishing temperature (detection temperature of the juice pan) for automatic stop (prevention of abnormally high temperature of the oil falling on the juice pan) is no longer the water in the juice pan regardless of the cold start and hot start. Was set to the temperature of the hour.
[0003]
[Problems to be solved by the invention]
The soup pan is supposed to be cleaned and cooked each time it is used, but depending on the user, cooking may be performed without cleaning.
If the oil generated during cooking remains in the soup pan, even if there is water in the soup pan, if the oil floating in the soup pan is heated by the heating means for a long time, the oil becomes abnormally hot There is a concern to become.
However, as described above, conventionally, the fire extinguishing temperature for automatic stop (detected temperature of the soup pan) is set to the temperature when the water in the soup pan is exhausted. Therefore, at cold start, it takes a long time for the juice tray to run out of water and reach the fire extinguishing temperature compared to hot start, so even if water remains in the juice tray, the user is cooking. There is a concern that when the oil on the water surface is heated for a long time, the temperature becomes abnormally high. Since cold start is frequently used, there is a need to reduce the possibility of the oil becoming abnormally hot during cold start cooking.
[0004]
OBJECT OF THE INVENTION
The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a soy saucer during cold start cooking in a pottery cooker that automatically stops the operation of the heating means when the temperature of the soy saucer rises. It is in the provision of a pottery cooker that can prevent the abnormally high temperature of the oil dropped.
[0005]
[Means for Solving the Problems]
[Means of Claim 1]
The pottery cooker includes a grill case, a food mounting means disposed in the grill case and having a juice tray that can be pulled out together with the opening / closing door of the grill case, and a food to be cooked mounted on the food mounting means. A heating means for heating, a juice receiving sensor for detecting the temperature of the juice receiving tray, and a control means for stopping the operation of the heating means based on the detected temperature of the juice receiving sensor.
[0006]
The control unit includes a determination unit that determines whether the operation of the heating unit is a cold start or a hot start.
In addition, when the determination result by the determination means is a cold start, the control means stops the operation of the heating means when the temperature detected by the juice receiving sensor reaches a first predetermined temperature, and the determination by the determination means When the result is a hot start, an automatic stop means is provided for stopping the operation of the heating means when the temperature detected by the juice receiving sensor reaches a second predetermined temperature set higher than the first predetermined temperature. And
[0007]
[Means of claim 2]
The pottery cooker according to claim 1,
The first predetermined temperature is set to a temperature lower than a boiling temperature of water in the soup pan.
[0008]
[Means of claim 3]
In the pottery cooker according to claim 1 or 2,
The control means includes
When the rate of increase in the temperature detected by the soup pan sensor is faster than a predetermined rate, an operation stop prevention means is provided during the baked confirmation for increasing the first predetermined temperature or the second predetermined temperature by a predetermined temperature over a predetermined time. It is characterized by.
[0009]
Operation and effect of the invention
[Operations and effects of claims 1 and 2]
When the judging means judges that it is a cold start (first cooking), when the temperature detected by the juice receiving sensor reaches the first predetermined temperature set lower than the hot start (second and subsequent cooking). Stop the heating means. During cold start when the temperature of the juice pan at the start of cooking is approximately room temperature, the temperature of the juice pan at the end of cooking is lower than the temperature of the juice pan after the second time (hot start), and the first predetermined temperature is set lower. Even if cooking is completed, cooking can be safely completed without stopping the heating means automatically (early cut).
[0010]
When the determination means determines that the start is hot (the second and subsequent cooking), when the detected temperature of the juice receiving sensor reaches the second predetermined temperature set higher than the cold start (the first cooking) Stop the heating means. At the time of hot start when the temperature of the soup pan has already risen at the start of cooking, the temperature of the soup pan at the end of cooking is as high as the boiling temperature of water, so it can be cut quickly by setting the second predetermined temperature higher. You can finish cooking without having to.
[0011]
As described above, at the time of cold start, even if the first predetermined temperature is set low, cooking can be completed without being cut quickly, and the first predetermined temperature is set low. When the cooking is performed for the first time with the oil floating on the water surface in the juice receiving tray without being cleaned, the oil floating on the water surface is left when the user forgets that it is cooking and left as it is. The heating means is stopped before it is heated for a long time and becomes abnormally hot. For this reason, the abnormally high temperature of the oil at the cold start can be prevented.
[0012]
[Operation and effect of claim 3]
In order for the user to see how the cooked food is baked during cooking, the grill case opening / closing door may be opened and the food loading means may be pulled out of the grill case. In such a case, the soup pan is pulled out from the grill case together with the food loading means, so that the soup pan is separated from the soup pan sensor, and the soup pan sensor is directly heated by the radiant heat from the heating means. In some cases, the detected temperature of the sensor rises rapidly, and the detected temperature reaches the first predetermined temperature or the second predetermined temperature.
If the heating means automatically stops in such a case, cooking does not proceed and the usability becomes poor.
[0013]
However, the pottery cooker adopting claim 3 increases the first predetermined temperature or the second predetermined temperature by a predetermined temperature over a predetermined time when the rising speed of the temperature detected by the juice receiving sensor is faster than the predetermined speed. Even if the juice tray is pulled out of the grill case for confirmation of baking, there is no problem of automatically stopping the heating means if the juice tray is returned to the grill case within a predetermined time, and the usability is excellent.
If the detected temperature of the juice receiving sensor does not drop to the first predetermined temperature or the second predetermined temperature after a predetermined time, it is determined that the oil has dropped to the juice receiving tray and is automatically stopped.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described using examples and modifications.
[Configuration of Example]
FIG. 1 and FIG. 2 show an embodiment, FIG. 1 is a schematic diagram of a pottery cooker showing the positional relationship between a soup pan sensor and a soup pan, and FIG. 2 is an automatic stop of a control device provided in the pottery cooker. It is a flowchart which shows the control for.
[0015]
The pottery cooker 1 includes a grill case 2 for cooking pottery A (such as fish). The grill case 2 includes an opening / closing door 3. Also, inside the grill case 2, there is disposed a food product mounting means 6 comprising a soup pan 4 that is used to collect water during use, and a grill 5 mounted on the soup pan 4. The cooked food loading means 6 is structured to be pulled out of the grill case 2 together with the door 3 when the door 3 is opened.
[0016]
Moreover, the heating means 7 which heats the to-be-cooked object A mounted in the grilling net is arrange | positioned at the pottery cooker 1. As shown in FIG. The heating means 7 is, for example, a burner that generates heat by gas combustion, and is controlled by the control means 8 to be ignited, extinguished, and adjusted in heat power.
On the other hand, a juice receiving sensor 9 that is in contact with the bottom surface of the juice receiving tray 4 housed in the grill case 2 is disposed at the lower part of the grill case 2, and the juice receiving sensor 9 detects the temperature of the juice receiving tray 4. It is provided as follows.
[0017]
The control means 8 has an automatic stop function 10 that extinguishes the heating means 7 based on the temperature detected by the juice receiving sensor 9.
The automatic stop function 10 includes a determination unit 10A that determines whether the operation of the heating unit 7 is a cold start (first cooking) or a hot start (second and subsequent cooking).
[0018]
Moreover, the automatic stop function 10 has reached the 1st predetermined temperature (for example, 95 degreeC) in which the detection temperature of the juice receiving sensor 9 is lower than the boiling temperature (100 degreeC) of water, when the judgment result by the judgment means 10A is a cold start. When the heating means 7 is extinguished and the judgment result by the judgment means 10A is hot start, the detected temperature of the juice receiving sensor 9 is higher than the first predetermined temperature and the boiling temperature of water (100 ° C.), and the juice receiving tray 4 An automatic stop means 10B is provided that extinguishes the heating means 7 when the temperature reaches a second predetermined temperature (for example, 105 ° C.) at which it is determined that the water in the tank has evaporated and the water has run out.
[0019]
Furthermore, the automatic stop function 10 is configured to perform a predetermined time (cooking of the food A to be cooked) when the temperature increase rate of the soup pan sensor 9 is higher than a predetermined speed (for example, a speed at which the temperature increases by 5 ° C. for 30 seconds). 10C is provided with an operation stop prevention means 10C during the baked confirmation that raises the first predetermined temperature or the second predetermined temperature by a predetermined temperature (for example, 30 ° C.) for a sufficient time to confirm the condition, for example, for one minute.
[0020]
The control of the automatic stop function 10 shown above will be described based on the flowchart of FIG.
When cooking by the pottery cooker 1 is started (start), first, whether or not the detected temperature T of the soup pan sensor 9 is lower than a reference temperature (for example, 45 ° C.) for determining whether it is a cold start or a hot start A determination is made (step S1). If the result of this determination is YES, the inside temperature is low and it is determined that the cold start has occurred.
[0021]
(Explanation of automatic stop control at cold start)
If step S1 is YES (cold start), it is determined whether or not the temperature T detected by the soup pan sensor 9 has reached the temperature rise rate start temperature (for example, 90 ° C.) at the time of cold start (step S2).
If the result of this determination is YES, a 30-second timer (for example, a 30-second timer) for temperature rise speed detection is started (step S3).
[0022]
Subsequently, it is determined whether or not the 30-second timer has expired (step S4).
If the result of determination in step S4 is NO, it is determined whether or not the temperature T detected by the soup pan sensor 9 has reached the temperature rise rate end temperature (95 ° C., the same as the first predetermined temperature) at the cold start. (Step S5).
If the determination result in step S5 is NO, it is determined that the temperature increasing speed has not reached the predetermined speed at this point, and the process returns to step S4.
[0023]
If the determination result in step S4 is YES, the rate of increase in the temperature T detected by the soup pan sensor 9 is slower than a predetermined rate (for example, the rate at which the temperature rises by 5 ° C. for 30 seconds), and the door 3 is opened. Judge that there is no. Then, it is determined whether or not the detected temperature T of the juice receiving sensor 9 has reached a first predetermined temperature (for example, 95 ° C.) (step S6).
[0024]
If the determination result in step S6 is NO, it is determined that automatic fire extinguishing at the cold start is not necessary because the detected temperature of the juice receiving sensor 9 has not reached the first predetermined temperature (for example, 95 ° C.), and step S6 Return to again.
However, if the determination result in step S6 is YES, since the detection temperature T of the juice receiving sensor 9 has reached the first predetermined temperature (for example, 95 ° C.), even if water is present in the juice receiving tray 4, it is cold. It is determined that automatic fire extinguishing is necessary to prevent abnormally high temperature of the oil that has fallen on the juice tray at the start, and the process proceeds to step S7 for performing abnormal stop instruction control.
[0025]
On the other hand, if the determination result in step S5 is YES, it is determined that the temperature increasing rate is higher than a predetermined speed for determining whether the door 3 is opened, and the door 3 is opened, and the object A is baked. A one-minute timer is started to count a sufficient time (for example, one minute) to confirm the rising degree (step S8).
Subsequently, it is determined whether or not the 1-minute timer has been counted (step S9).
[0026]
If the determination result in step S9 is NO, the operation stop prevention means 10C is being operated during the baking confirmation, and the detected temperature of the juice receiving sensor 9 is changed from the first predetermined temperature (95 ° C.) to the predetermined temperature (30 ° C.). It is determined whether or not the raised 125 ° C. has been reached (step S10).
If the determination result in step S10 is NO, it is determined that the detected temperature of the juice receiving sensor 9 has not reached 125 ° C. during the operation of the operation stop prevention means 10C during the baking confirmation, and the process returns to step S9.
[0027]
If the determination result in step S10 is YES, it is determined that the detected temperature of the juice receiving tray sensor 9 has reached 125 ° C. during the operation of the operation stop prevention means 10C during confirmation of baking, and abnormal stop instruction control is performed. To step S7.
If the determination result in step S9 is YES, it is determined that the detected temperature of the juice receiving sensor 9 has not reached 125 ° C. even when the operation stop prevention means 10C during the confirmation of baking is finished, and the process proceeds to step S6. move on. That is, the confirmation of how the cooked object A is baked is finished, the open / close door 3 is closed, and the juice receiving tray 4 touches the juice receiving tray sensor 9 to return to the normal automatic stop control.
[0028]
(Description of automatic stop control during hot start)
If step S1 is NO (hot start), it is determined whether or not the detected temperature T of the soup pan sensor 9 has reached 105 ° C., which is the second predetermined temperature at the time of hot start (step S11).
If the determination result in step S11 is NO, it is determined that the water in the juice receiving tray 4 has evaporated and has reached the abnormal stop temperature for automatic fire extinguishing, and step S7 for performing the abnormal stop instruction control. Proceed to
[0029]
If the decision result in the step S11 is YES, it is judged whether or not the detected temperature T of the juice receiving sensor 9 has reached a temperature rise rate starting temperature (for example, 100 ° C.) at the time of hot start (step S12).
If the result of this determination is YES, a 30-second timer (for example, a 30-second timer) for temperature rise speed detection is started (step S13).
[0030]
Subsequently, it is determined whether or not the 30-second timer has expired (step S14).
If the determination result in step S14 is NO, it is determined whether or not the temperature T detected by the juice receiving sensor 9 has reached the temperature rise rate end temperature at the hot start (105 ° C., the same as the second predetermined temperature). (Step S15).
If the determination result in step S15 is NO, it is determined that the temperature increasing rate is smaller than the predetermined rate at this point, and the process returns to step S14.
[0031]
If the determination result in step S14 is YES, the rate of increase in the temperature T detected by the juice receiving sensor 9 is slower than a predetermined rate (for example, the rate at which the temperature rises by 5 ° C. over 30 seconds), and the open / close door 3 is opened. Judge that there is no. Then, it is determined whether or not the detected temperature T of the juice receiving sensor 9 has reached a second predetermined temperature (for example, 105 ° C.) (step S16).
[0032]
If the determination result in step S16 is NO, it is determined that automatic fire extinguishing at the time of hot start is not necessary because the detection temperature T of the juice receiving sensor 9 has not reached the second predetermined temperature (for example, 105 ° C.). Return to S16 again.
However, if the determination result in step S16 is YES, since the detection temperature T of the juice receiving sensor 9 has reached the second predetermined temperature (for example, 105 ° C.), it is possible to prevent the abnormally high temperature of the oil falling on the juice receiving tray during the hot start. Therefore, the process proceeds to step S7 for performing the abnormal stop instruction control.
[0033]
On the other hand, if the determination result in step S15 is YES, it is determined that the opening / closing door 3 has been opened because the rate of temperature increase is greater than the predetermined speed for determining whether the opening / closing door 3 has been opened. A one-minute timer that counts a sufficient time (for example, one minute) to confirm the degree of baking is started (step S17).
Subsequently, it is determined whether or not the one-minute timer has been counted (step S18).
[0034]
If the determination result in step S18 is NO, the operation stop prevention means 10C is being operated during the baking confirmation, and the detection temperature T of the juice receiving sensor 9 is set to the second predetermined temperature (105 ° C.) and the predetermined temperature (30 ° C.). ) It is determined whether or not the raised 135 ° C. has been reached (step S19).
If the determination result in step S19 is NO, it is determined that the detected temperature T of the juice receiving sensor 9 has not reached 135 ° C. during the operation of the operation stop prevention means 10C during the confirmation of baking, and the process returns to step S18.
[0035]
If the determination result in step S19 is YES, it is determined that the detected temperature T of the juice receiving sensor 9 has reached 135 ° C. during the operation of the operation stop prevention means 10C during the baking confirmation, and the abnormal stop instruction control is performed. Proceed to step S7 for performing.
If the determination result in step S18 is YES, it is determined that the detected temperature T of the juice receiving sensor 9 has not reached 135 ° C. even when the operation stop prevention means 10C during the completion of baking is finished, and step S16. Proceed to That is, the confirmation of how the cooked object A is baked is finished, the open / close door 3 is closed, and the juice receiving tray 4 touches the juice receiving tray sensor 9 to return to the normal automatic stop control.
[0036]
[Effects of Examples]
As described above, when the pottery cooking is started and it is determined that the pottery cooking is a cold start (first cooking), the first predetermined temperature set lower than that at the time of the hot start (the second and subsequent cooking). When the temperature detected by the juice receiving sensor 9 reaches (95 ° C.), the fire is automatically extinguished. At the time of cold start when the temperature of the juice receiving tray 4 at the start of cooking is approximately room temperature, the temperature of the juice receiving tray 4 at the end of cooking is lower than the temperature of the juice receiving tray 4 in the second and subsequent cooking (hot start), 1 Even if the predetermined temperature (95 ° C.) is set to a low value, cooking can be safely completed without being extinguished automatically (completely cut off) before cooking is completed.
[0037]
In addition, when the pottery cooking is started and the pottery cooking is determined to be a hot start (the second and subsequent cooking), the second predetermined temperature (105) set higher than that at the cold start (the first cooking). When the temperature detected by the juice receiving sensor 9 reaches [° C.], the fire is automatically extinguished. At the time of hot start when the temperature of the soup pan 4 has already risen at the start of cooking, the temperature of the soup pan 4 at the end of cooking is as high as the boiling temperature of water, so the second predetermined temperature (105 ° C.) is increased. By setting to, cooking can be completed safely without being cut quickly.
[0038]
And at the time of a cold start, even if it sets a 1st predetermined temperature (95 degreeC) low, cooking can be completed safely without cutting quickly. At the cold start, the first predetermined temperature (95 ° C.) is set low, so that the juice receiving tray 4 is not cleaned and the oil floats on the water surface in the juice receiving tray 4 for the first time. When the user forgets that the user is cooking and is left as it is, the oil floating on the surface of the water is not heated for a long time to become abnormally high.
[0039]
On the other hand, in order for the user to see how the cooked object A is baked during cooking, the open / close door 3 of the grill case 2 may be opened, and the cooked product mounting means 6 may be pulled out of the grill case 2. In such a case, since the juice receiving tray 4 is also pulled out from the grill case 2 together with the food loading means 6, the juice receiving tray 4 is separated from the juice receiving tray sensor 9, and the juice receiving tray sensor 9 receives the radiant heat from the heating means 7 directly. The detected temperature of the juice receiving sensor 9 suddenly rises and the detected temperature may reach the first predetermined temperature (95 ° C.) or the second predetermined temperature (105 ° C.). At this time, if the heating means 7 is automatically stopped, cooking does not proceed and the usability deteriorates.
[0040]
However, the pottery cooker 1 according to the present embodiment has a predetermined time (one minute) sufficient to confirm the degree of baking of the object to be cooked A when the rising speed of the temperature detected by the soup pan sensor 9 is faster than the predetermined speed. ) To increase the first predetermined temperature (95 ° C.) or the second predetermined temperature (105 ° C.) by a predetermined temperature (30 ° C.), so that the juice receiving tray 4 is pulled out of the grill case 2 for confirmation of baking. If the soup pan 4 is returned into the grill case 2 within a predetermined time, there is no problem of automatically stopping the heating means 7 and the usability is excellent.
In addition, if the temperature detected by the juice receiving sensor 9 has not decreased to the first predetermined temperature (95 ° C.) or the second predetermined temperature (105 ° C.) after a predetermined time (1 minute), the abnormality of the oil dropped on the juice receiving tray Judges high temperature and stops automatically.
[0041]
[Modification]
In the above embodiment, a burner by gas combustion is shown as an example of the heating means 7, but other heating means 7 such as an energization heating element that generates heat by energization may be used.
The numerical values and the like shown in the above embodiments are examples for explanation, and the present invention is not limited to the numerical values in the embodiments, and can be appropriately changed.
[Brief description of the drawings]
FIG. 1 is a schematic view of a pottery cooker showing the positional relationship between a soup pan sensor and a soup pan.
FIG. 2 is a flowchart showing control for automatic stop.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Porcelain cooker 2 Grill case 3 Opening / closing door 4 Juice tray 6 Cooking thing mounting means 7 Heating means 8 Control means 9 Juice tray sensor 10A Judgment means 10B Automatic stop means 10C Operation stop prevention means A during confirmation of baking

Claims (3)

A grill case,
A dish mounting means disposed in the grill case and having a juice tray that can be pulled out together with the opening / closing door of the grill case,
Heating means for heating the food to be cooked mounted on the cooked food loading means;
A juice receiving sensor for detecting the temperature of the juice receiving tray;
In the pottery cooker comprising: control means for stopping the operation of the heating means based on the temperature detected by the soup pan sensor,
The control means includes
Comprising a judging means for judging whether the operation of the heating means is a cold start or a hot start,
If the determination result by the determination means is a cold start, the heating means is stopped when the temperature detected by the juice receiving sensor reaches a first predetermined temperature,
When the determination result by the determination means is a hot start, an automatic stop means for stopping the operation of the heating means when the temperature detected by the juice receiving sensor reaches a second predetermined temperature set higher than the first predetermined temperature. A pottery cooker comprising: The pottery cooker according to claim 1,
The pottery cooker according to claim 1, wherein the first predetermined temperature is set to a temperature lower than a boiling temperature of water in the soup pan. In the pottery cooker according to claim 1 or 2,
The control means includes
When the rate of increase in the temperature detected by the soup pan sensor is faster than a predetermined rate, an operation stop prevention means is provided during the baked confirmation for increasing the first predetermined temperature or the second predetermined temperature by a predetermined temperature over a predetermined time. A pottery cooker characterized by.

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