JP4199228B2 - Grill equipment - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a grill device that heats cooked food stored in a grill cabinet with a burner, and more particularly to reduction of energy consumption in the grill device.

  Conventionally, for example, it has time measuring means, and the elapsed time from when the cooking is started by igniting the burner is measured by the time measuring means, and when the elapsed time exceeds the set time, the burner is extinguished. There is known a grill apparatus having a timer cooking function for ending cooking. Also, an internal temperature sensor for detecting the temperature in the grill is provided, and after the burner is ignited to start cooking, the burner is extinguished when the temperature detected by the internal temperature sensor exceeds a predetermined temperature. A grill device having a temperature monitoring function for ending cooking is known (see, for example, Patent Document 1).

  And in order to reduce the consumption of fuel gas at the time of cooking with such a grill device and to save energy, it is conceivable to reduce the heating power of the burner. However, for example, if the number of flame burners of the burner is reduced in order to limit the amount of combustion of the burner, there is an inconvenience that the ignitability and fire transfer property of the burner deteriorate. In addition, when cooking is performed with the burner's thermal power weakened, there is an inconvenience that the surface of the cooked product becomes insufficiently heated and the baking is worsened.

In addition, when cooking continuously by the grill device, the cooking is started from the first time when the cooking is started from the state where the inside of the grill is cooled and from the state where the temperature inside the grill is raised to some extent. The temperature in the grill at the start of cooking is different from the second time. Therefore, if cooking is performed with the same thermal power at the first time and after the second time, the food may be heated more than necessary after the second time, and wasteful energy may be consumed. There is a risk of baking too much. And in order to avoid these fears and to perform heat cooking, it was necessary to adjust the burner's heating power carefully.
JP 2004-357553 A

  The present invention has been made in view of the above background, and provides a grill device capable of reducing energy consumption in cooking without causing deterioration of burner ignitability and deterioration of cooked food. For the purpose.

The present invention has been made in order to achieve the above-described object, and is provided with a grill box for storing cooked foods, a burner for heating the inside of the grill box, and a heat dissipated from the burner provided in the grill box. And after igniting the far-infrared radiation means for radiating far-infrared rays and starting the heating of the food by igniting the burner, extinguishing the burner according to the combustion time after ignition just before the burner , The far-infrared radiation when the burner is in a fire extinguishing state by controlling the amount of heat stored in the far-infrared radiation means at the time of fire extinguishing the burner and igniting the burner according to the elapsed time immediately after the fire extinguishing immediately before the burner by repeating the process to be higher than a predetermined level the amount of radiation from the means, when the burner is in extinguishing state, and stops the heating of the surface of the food by the burner, the far-infrared Characterized in that a heating control means for executing the intermittent heating operation for heating the food from the inside by the far infrared radiation emitted from the radiation means.

  In the present invention, when cooking the food stored in the grill, when the burner is in a combustion state, the food is heated from the surface side, and the far-infrared radiation means stores the heat. The cooked food can be heated from the inside by the far infrared rays emitted from the far infrared radiation means. On the other hand, when the burner is in a fire extinguishing state, heating from the surface side of the food by the burner is stopped, and the surface of the food is prevented from being overbaked, and is emitted from the far-infrared radiation means. The far infrared rays heat the food from the inside. Therefore, by performing the intermittent heating operation, the surface and the inside of the cooked product can be heated with good balance. And although mentioned later for details, by performing the intermittent heating operation, compared with the case where cooking is performed by burning the burner continuously, energy consumed until the cooked food is baked is reduced. Can do. And when performing the said intermittent heating operation, since it is not necessary to restrict | limit the thermal power of a burner, the ignitability and fire transfer property of a burner do not deteriorate.

  And since the amount of heat stored in the far-infrared radiation means increases as the combustion time of the burner increases, by extinguishing the burner in the intermittent heating operation according to the combustion time after the immediately preceding burner ignition, The amount of heat stored in the far infrared radiation when the burner is extinguished can be controlled. Further, the amount of far-infrared radiation from the far-infrared radiation means when the burner is in the fire extinguishing state decreases as the elapsed time after the burner extinguishes becomes longer, so the ignition of the burner in the intermittent heating operation is immediately before By performing according to the elapsed time after extinguishing the burner, it is possible to ignite the burner before the far infrared radiation amount from the far infrared radiation means falls below a certain level.

  The heating control means includes a heating power adjusting means for adjusting the heating power of the burner, and the heating control means has a predetermined integration value of the heating power for each predetermined time from the time of ignition immediately before the burner in the intermittent heating operation. The burner is extinguished when the thermal power integration completion level is exceeded.

  According to the present invention, the greater the burner thermal power, the greater the amount of heat stored in the far infrared radiation means, and the longer the burner combustion time, the greater the amount of heat stored in the far infrared radiation means. Therefore, when the integral value of the thermal power of the burner every predetermined time from the time of ignition immediately before the burner exceeds the thermal power integration completion level, the amount of heat stored in the far infrared radiation means is extinguished by extinguishing the burner. When the temperature reaches a certain level, the burner can be extinguished.

  In addition, an internal temperature detection unit for detecting the temperature in the grille chamber is provided, and the heating control unit is configured to perform the intermittent heating operation at predetermined time intervals by the internal temperature detection unit from the time of ignition immediately before the burner. The burner is extinguished when the integrated value of the detected temperature exceeds a predetermined temperature integration completion level.

  According to the present invention, the higher the temperature in the grill, the greater the amount of heat stored in the far-infrared radiation means, and the longer the combustion time of the burner, the greater the amount of heat stored in the far-infrared radiation means. Therefore, the far infrared ray is extinguished by extinguishing the burner when the integral value of the temperature detected every predetermined time by the internal temperature detecting means from the ignition immediately before the burner exceeds the temperature integration completion level. The burner can be extinguished when the heat storage amount of the radiating means reaches a certain level.

  In addition, an in-chamber temperature detecting means for detecting the temperature in the grill box is provided, and the heating control means has a predetermined temperature detected by the in-chamber temperature detecting means after the ignition immediately before the burner in the intermittent heating operation. The burner is extinguished when the state that is equal to or higher than the upper limit temperature continues for a predetermined upper limit temperature limit time or longer.

  According to the present invention, when the state in which the temperature in the grill is equal to or higher than the upper limit temperature continues for the upper limit temperature limit time or longer, the burner is extinguished so that the temperature in the grill becomes the upper limit. The burner can be extinguished when the amount of heat stored in the far-infrared irradiation means reaches a certain level stably above the temperature.

  The heating control means includes a heating power adjusting means for adjusting the heating power of the burner, and the heating control means is configured to perform a period of time between the immediately preceding ignition of the burner and the immediately preceding extinguishing after the extinguishing immediately before the burner in the intermittent heating operation. Subtracting a value corresponding to a decrease in the amount of heat stored in the far-infrared radiation means according to the elapsed time from the time of extinguishing immediately before the burner, from the integral value of the burner thermal power level for each predetermined time in When the temperature becomes equal to or lower than a predetermined lower limit heat storage level, the burner is ignited.

  According to the present invention, the larger the integral value of the burner for each predetermined time from the time of ignition immediately before the burner to the time of previous fire extinguishing, the larger the heat storage amount of the far infrared radiation means at the time of fire extinguishing of the burner. Will increase. Then, after the burner is extinguished, the amount of heat stored in the far-infrared radiation means decreases with the passage of time, and the amount of far-infrared radiation from the far-infrared radiation means decreases accordingly. Therefore, by the heating control means, after the fire extinguishing of the burner, the fire extinguishing immediately before the burner is calculated from the integral value of the burner thermal power level every predetermined time from the time of ignition immediately before the burner to the time of immediately preceding fire extinguishing. By subtracting a value corresponding to a decrease in the heat storage amount of the far infrared radiation means according to the elapsed time from the time, and igniting the burner when the subtraction result is below a predetermined lower limit heat storage level, The burner can be ignited before the far-infrared radiation level from the far-infrared radiation means falls below a certain level.

  In addition, an in-chamber temperature detecting means for detecting the temperature in the grill box is provided, and the heating control means, in the intermittent heating operation, after the extinguishing immediately before the burner and immediately before the burner, Corresponding to the decrease in the amount of heat stored in the far-infrared radiation means according to the elapsed time from the time of fire extinguishing immediately before the burner, from the integral value of the temperature detected by the internal temperature detection means every predetermined time The burner is ignited when the value obtained is subtracted and the subtraction result becomes equal to or lower than a predetermined lower limit heat storage level.

  According to the present invention, the far infrared ray at the time of extinguishing the burner increases as the integral value of the temperature detected by the internal temperature detecting means for each predetermined time from the time of ignition immediately before the burner to the time of extinction immediately before the burner increases. The amount of heat stored in the radiation means increases. Then, after the burner is extinguished, the amount of heat stored in the far-infrared radiation means decreases with the passage of time, and the amount of far-infrared radiation from the far-infrared radiation means decreases accordingly. Therefore, the heating control means subtracts a value corresponding to a decrease in the amount of heat stored in the far-infrared radiation means according to the elapsed time from the time of extinguishing immediately before the burner from the integral value, and the subtraction result is a predetermined value. By igniting the burner when the temperature becomes lower than the lower limit heat storage level, the burner can be ignited before the far infrared radiation level from the far infrared radiation means falls below a certain level.

  In addition, an internal temperature detection means for detecting the temperature in the grill warehouse is provided, and the control means has a predetermined temperature detected by the internal temperature detection means after the fire extinguishing immediately before the burner in the intermittent heating operation. The burner is ignited when the state of the lower limit temperature or lower continues for a predetermined lower limit temperature limit time or longer.

  According to the present invention, after the burner is extinguished, the level of the far infrared ray emitted from the far infrared ray radiating means decreases with the passage of time, so that the temperature in the grill is gradually reduced. However, even if the temperature in the grill is once lower than the lower limit temperature, the far-infrared radiation level from the far-infrared radiation means does not rapidly decrease, and the far-infrared radiation level gradually decreases. . Therefore, after the fire extinguishing immediately before the burner, when the state where the temperature detected by the internal temperature detecting means is lower than the lower limit temperature continues for the lower limit temperature limit time or longer, the far infrared ray is ignited by igniting the burner. Heat cooking can be performed by more effectively using the heat stored in the radiating means.

  Further, the control means maintains the burner in a combustion state until a predetermined initial heating time elapses after the burner is ignited to start cooking, and after the initial heating time elapses. The intermittent heating operation is performed.

  According to the present invention, it is possible to prevent the burner from extinguishing immediately after the start of heating of the cooked food and giving the user a sense of discomfort or anxiety.

  In addition, the apparatus includes an internal temperature detection unit that detects the temperature in the grill chamber, and the control unit detects that the temperature detected by the internal temperature detection unit is equal to or higher than a predetermined initial heating temperature after starting the cooking. Until this happens, the burner is maintained in a combustion state, and the intermittent heating operation is performed after the temperature detected by the internal temperature detecting means becomes equal to or higher than the initial heating temperature.

  According to the present invention, the far-infrared radiation means has a sufficient heat storage amount by maintaining the burner in a combustion state until the temperature in the grill is equal to or higher than the initial heating temperature. Thus, when the burner is extinguished by the intermittent heating operation, it is possible to prevent the far infrared radiation level from being insufficient by the far infrared radiation device.

  In addition, an initial heating time setting unit is provided for setting the initial heating time to be shorter as the elapsed time from the end of heating of the previous cooking is shorter.

  According to the present invention, the shorter the elapsed time from the end of the previous cooking, the higher the temperature in the grill, so the far infrared radiation means when the cooking is started It will be in a state with much heat storage. Therefore, the shorter the elapsed time from the end of the previous cooking, the shorter the initial heating time is set, so that the far infrared radiation means heats more than necessary when the cooking is started. Thus, it is possible to prevent wasteful energy from being consumed.

  Embodiments of the present invention will be described with reference to FIGS. FIG. 1 is an overall configuration diagram of the grill device of the present invention, FIG. 2 is an explanatory diagram of a heating mode of a cooked product when the ceramic burner is in a combustion state and a fire extinguishing state, and FIG. 3 is a grill device shown in FIG. FIG. 4 is a graph showing the temperature change in the grill when the cooking shown in FIG. 3 is performed, and FIG. 5 is a diagram when cooking is performed by continuously burning the ceramic burner. It is the graph which compared the temperature change in a grill | eave | warehouse | chamber when a ceramic burner is burned intermittently and cooking is performed.

  Referring to FIG. 1, a grill device according to the present embodiment includes a grill cabinet 1 for storing a cooked product 30 placed on a grill net 20, and a ceramic burner 2 provided on the top of the grill cabinet 1 (of the present invention). (Corresponding to a burner and far-infrared radiation means), an internal temperature sensor 3 (corresponding to the internal temperature detection means of the present invention) for detecting the temperature in the grill 1, and an ignition electrode 4 for igniting the ceramic burner 2 The flame rod 5 for detecting the combustion flame of the ceramic burner 2, the gas main valve 7 for opening and closing the gas supply pipe 6 communicating with the ceramic burner 2, and the heating power of the ceramic burner 2 are adjusted by changing the opening of the gas supply path 6. And a controller 10 for controlling the operation of the grill device.

  The controller 10 is an electronic unit composed of a microcomputer or the like, and controls the heating power of the ceramic burner 2 by controlling the heating power of the ceramic burner 2 to execute cooking of the food 30. The controller 10 burns the ceramic burner 2 at the start of cooking. And an initial heating time setting means 12 for setting an “initial heating time” for maintaining the state. The heating control means 11 controls the heating power of the ceramic burner 2 by changing the opening of the gas proportional valve 8, and the controller 10 sets the opening of the gas proportional valve 8 and the heating power of the ceramic burner 2 set in advance. Based on the interphase data, means for recognizing the thermal power of the ceramic burner 2 is provided.

  Referring to FIG. 2A, when the ceramic burner 2 is in a combustion state, the cooked product 30 is heated from the surface side by heat radiation by the combustion flame x. Moreover, the ceramic burner 2 stores the heat radiation by the combustion flame x to emit far infrared rays y, and the food 30 is heated from the inside by the far infrared rays y. Further, when the ceramic burner 2 in the combustion state is extinguished, the ceramic burner 2 is in a state in which the heat radiation from the combustion flame is stored, so that the far-infrared y continues from the ceramic burner 2 as shown in FIG. Irradiated, the food 30 is heated from the inside.

  Here, if cooking is performed while maintaining the state where the ceramic burner 2 shown in FIG. 2A is burned, the surface of the cooked item 30 is rapidly heated and overbaked, while the cooking unit 30 is heated. Heating of the inside of the pot becomes incompletely cooked and good cooking cannot be performed.

  Therefore, the heating control means 11 performs the “intermittent heating operation” in which the ceramic burner 2 is intermittently burned to heat the cooked product 30. And by this, while suppressing the over-baking of the surface of the cooking 30 by continuing the "burner combustion state" shown in Fig.2 (a), in the "burner fire extinguishing state" shown in FIG.2 (b) The inside of the cooked product 30 is heated by the radiation of the far infrared ray y, whereby the surface and the inside of the cooked product are heated in a well-balanced manner, and the cooked product 30 can be baked well.

  In addition, as an aspect of cooking, after the ceramic burner 2 is continuously burned, the ceramic burner 2 is extinguished and the heated product is steamed and cooked with residual heat. As a result, the heating by far infrared rays is hindered. Therefore, the heating inside the cooking becomes insufficient, and it is difficult to heat the surface and the inside with good balance.

  Hereinafter, according to the flowchart shown in FIG. 3, the execution procedure of the heating cooking by the heating control means 11 is demonstrated.

  When the user operates an ignition / fire extinguishing switch (not shown) to instruct ignition of the ceramic burner 2, the heating control means 11 causes the gas source valve 7 and The gas proportional valve 8 is opened and the ceramic burner 2 is ignited. Then, in subsequent STEP2, when the temperature detected by the internal temperature sensor 3 exceeds 120 ° C., the process proceeds to STEP3.

  By repeatedly executing the loop of STEP3 to STEP9, the heating control means 11 executes the “intermittent heating operation” of the present invention. In STEP 3, the heating control means 11 closes the gas source valve 7 and performs a fire extinguishing process on the ceramic burner 2. Thereby, it will be in the "burner fire extinguishing state" shown in FIG.2 (b), and the foodstuff 30 will be in the state heated from the inside with the far infrared rays radiated | emitted from the ceramic burner 2. FIG.

  Then, the heating control means 11 starts the 2-minute timer in STEP4, and when the 2-minute timer expires in STEP5, it proceeds to STEP6 and performs the ignition process (reignition) of the ceramic burner 2. As a result, the “burner combustion state” shown in FIG. 2 (a) is obtained, and the food 30 is heated from the outside due to heat radiation by the combustion flame of the ceramic burner 2, and the food is cooked by far infrared rays radiated from the ceramic burner 2. 30 will be in the state heated from the inside. Note that the timer setting time in STEP 4 is set to 2 minutes, assuming that the amount of heat stored in the ceramic burner 2 decreases and the amount of far infrared rays emitted from the ceramic burner 2 falls below a certain level. It is.

  Then, the heating control means 11 starts the 2-minute timer in the subsequent STEP 7, and proceeds to STEP 9 when the 2-minute timer expires in STEP 8. If the detected temperature of the internal temperature sensor 3 exceeds 120 ° C. in STEP 9, the process proceeds to STEP 3. If the detected temperature of the internal temperature sensor 3 is 120 ° C. or lower in STEP 9, the detected temperature of the internal temperature sensor 3 is Wait until the temperature exceeds 120 ° C., then proceed to STEP 3.

  Note that the timer setting time of 2 minutes in STEP 7 is set on the assumption that the amount of heat stored in the ceramic burner 2 is equal to or higher than a certain level while preventing overcooking of the surface of the food 30. .

  As described above, the heating control means 11 maintains the ceramic burner 2 in the combustion state for at least 2 minutes by the processing of STEP 6 to STEP 8, and until the detected temperature of the internal temperature sensor 3 exceeds 120 ° C. in STEP 9. By maintaining the ceramic burner 2 in the combustion state, the amount of heat stored in the ceramic burner 2 when the ceramic burner 2 is extinguished next proceeds to STEP 3 can be set to a predetermined level or more. As a result, when the ceramic burner 2 is put into a fire extinguishing state in STEP4 to STEP5, the amount of far infrared rays emitted from the ceramic burner 2 can be set to a certain level or more.

  Further, the level of far infrared rays emitted from the ceramic burner 2 in the fire extinguishing state gradually decreases as time elapses from when the ceramic burner 2 is extinguished in STEP 3. Therefore, when 2 minutes have passed since the ceramic burner 2 was extinguished in STEP 3, the level of the far-infrared radiation emitted from the ceramic burner 2 is reduced to a certain level or less by setting the ceramic burner 2 in the burning state again in STEP 6. It becomes possible to prevent the cooking 30 from being insufficiently heated.

  Next, FIG. 4 (a) shows the temperature detected by the internal temperature sensor 3 when the cooking is performed according to the flowchart shown in FIG. It is the graph which showed change of detected temperature, the vertical axis is set to temperature (degreeC), and the horizontal axis is set to time (sec). In the figure, a1 indicates the temperature detected by the internal temperature sensor 3, and b1 indicates the temperature detected by the evaluation temperature sensor. The lower graph shows the transition of the state (combustion state / extinguishing state) of the ceramic burner 2.

  In addition, the temperature sensor for evaluation is for detecting the temperature near the surface of the food 30 and estimating the degree of heating from the surface of the food 30. The internal temperature sensor 3 is provided in an exhaust passage (not shown) communicating with the grill storage 1 and detects the ambient temperature of the grill storage 1. In this case, since the temperature of the ceramic burner 2 is assumed to change in conjunction with the ambient temperature of the grill cabinet 1, the far-infrared radiation level of the ceramic burner 2 can be estimated from the temperature detected by the internal temperature sensor 3. .

In the figure, the ceramic burner 2 is ignited at t ₁₀ to start cooking (corresponding to STEP 1 in FIG. 3), and the ceramic burner 2 is extinguished at t _{11 when the} temperature detected by the internal temperature sensor 3 exceeds 120 ° C. (Corresponding to STEP2 to STEP3 in FIG. 3). Then, re ignited ceramic burner 2 at t ₁₂ to 2 minutes from t ₁₁ has elapsed, then 2 minutes has elapsed, and-compartment temperature sensor ceramic burner 2 detected temperature of 3 in t ₁₃ which exceeds 120 ° C. Is extinguished (corresponding to STEP 8 to STEP 9 and STEP 3 in FIG. 3). Thereafter, in the same manner, when 2 minutes have elapsed since the ceramic burner 2 was extinguished (t ₁₄ , t ₁₆ , t ₁₈ ), the ceramic burner 2 was re-ignited, and 2 minutes had elapsed since the ceramic burner 2 was ignited. When the temperature detected by the internal temperature sensor 3 exceeds 120 (t ₁₅ , t ₁₇ ), the ceramic burner 2 is extinguished.

In this case, the temperature in the grill box 1 quickly increases at the start of cooking (t ₁₀ to t ₁₁ ). In the subsequent “intermittent heating operation”, when the ceramic burner 2 is in a combustion state (t _{12 to} t ₁₃ , t _{14 to} t ₁₅ , t _{16 to} t ₁₇ ), the temperature detected by the evaluation temperature sensor increases. This indicates that the cooked product 30 is heated from the surface side due to heat dissipation by the combustion flame of the ceramic burner 2. Moreover, since the ceramic burner 2 itself also stores heat radiation from the combustion flame and radiates far infrared rays, the food 30 is heated from the inside by the far infrared rays.

When the ceramic burner 2 is in a fire extinguishing state (t _{11 to} t ₁₂ , t _{13 to} t ₁₄ , t _{15 to} t ₁₆ , t _{17 to} t ₁₈ ), the detection temperature of the evaluation temperature sensor decreases. This indicates that the temperature in the vicinity of the surface of the cooked product 30 is lowered, and heating from the surface side of the cooked product 30 is suppressed. On the other hand, the decrease in the temperature detected by the internal temperature sensor 3 is slight, which indicates that far-infrared radiation from the ceramic burner 2 continues. And the foodstuff 30 is heated from the inside by this far infrared ray.

  Next, FIG.4 (b) is the graph which showed the case where heat cooking was started without leaving much time after finishing the last heat cooking, and a vertical axis | shaft is like FIG.4 (b). Temperature (° C) is set and the horizontal axis is set to time (sec). In the figure, a2 indicates the temperature detected by the internal temperature sensor 3, and b2 indicates the temperature detected by the evaluation temperature sensor. The lower part shows the transition of the state of the ceramic burner 3 (combustion state / extinguishing state).

Cooking is ignited in the ceramic burner 2 in the figure t ₂₀ is started although (corresponding to STEP1 in FIG. 3), the temperature in the grill box 1 is higher residual heat of the previous cooking (approximately 80 ° C.) for , the inside temperature sensor 3 detects the temperature time to t ₂₁ of the ceramic burner 2 is extinguished exceed 120 ℃ (t ₂₀ ~t ₂₁₎ is, in the case of FIG. _{4 (a) (t 10 ~t} 11) Is shorter. This prevents the surface of the cooked product 30 from being over-baked at the start of cooking. The “intermittent heating operation” after t ₂₁ is the same as in FIG. 4A, and the fire extinguishing state (t _{21 to} t ₂₂ , t _{23 to} t ₂₄ ) and the combustion state (t _{22 to} t ₂₃ , t t ₂₄ ~t ₂₅₎ is switched.

  As described above, when the elapsed time from the end of the previous cooking is short, the temperature in the grill cabinet 1 is high, and thus the cooking is performed after the ceramic burner 2 is ignited to start cooking. The time until the detected temperature of the internal temperature sensor 3 exceeds 120 ° C. and the ceramic burner 2 is extinguished is shortened. And, if the time from the start of cooking to the time when the ceramic burner 2 is extinguished becomes extremely short, the ceramic burner 2 will be extinguished immediately after ignition despite the start of the cooking operation. There is a risk of discomfort and anxiety to the user.

  Therefore, the ceramic burner 2 is maintained in a combustion state until a preset initial heating time elapses after the ceramic burner 2 is ignited, thereby preventing the user from feeling uncomfortable or uneasy. It may be. In addition, the initial heating time setting means 12 (see FIG. 1) sets the initial heating time to a shorter time as the temperature detected by the internal temperature sensor 3 at the start of cooking is higher. You may make it prevent as much as possible that the cooking 30 is baked too much.

  Next, with reference to FIG. 5, the effect by performing cooking by performing "intermittent heating operation" is demonstrated. FIG. 5 shows the detection of the evaluation temperature sensor and the internal temperature sensor 3 when cooking is performed by continuously burning the ceramic burner 2 and when performing cooking by performing “intermittent heating operation”. It is the graph which compared temperature, the vertical axis is set to temperature (degreeC), and the horizontal axis is set to time (sec).

  In the figure, a3 and b3 are the temperature (a3) detected by the internal temperature sensor 3 and the evaluation temperature sensor when the cooking is performed by performing "intermittent heating operation" with the ceramic burner 2 set to "strong" heating power. The detected temperature (b3) is shown. Further, e and f are the detected temperature (e) of the internal temperature sensor 3 and the detected temperature of the evaluation temperature sensor when the ceramic burner 2 is continuously burned with the heating power “strong” setting and cooking is performed. (F) is shown. C and d are the temperature (c) detected by the internal temperature sensor 3 and the temperature detected by the evaluation temperature sensor when the ceramic burner 2 is continuously burned with the heating power set to “low” and cooking is performed. (D) is shown.

First, when the ceramic burner 2 is continuously burned with the heating power “strong”, when the cooking is started, the temperature detected by the internal temperature sensor 3 and the temperature sensor for evaluation rises rapidly (t _30- t _31). And after that, the temperature detected by the temperature sensor for evaluation is maintained at 400 ° C. or higher, which indicates that the state in which the food 30 is strongly heated from the surface side continues. In this case, while the surface of the cooked product 30 is excessively heated, the heating inside the cooked product 30 becomes insufficient.

In addition, when the ceramic burner 2 is continuously burned with the heating power “weak”, the rise in the temperature detected by the internal temperature sensor 3 and the evaluation temperature sensor when heating cooking starts is moderated (t _{30 to} t ₃₁ ). And the detection temperature of the temperature sensor for evaluation after that remains in the state lower than 350 degreeC. Therefore, the heating from the surface side of the food 30 becomes inadequate, and the baking of the food 30 worsens.

In contrast, when performing cooking by running "intermittent heating operation" is at the start of cooking to ignite the ceramic burner 2 at t _30, the evaluation temperature sensor and the internal temperature sensor 3 detection temperature is increased rapidly (t ₃₀ ~t _31). After t ₃₁ , when the ceramic burner 2 is in a combustion state (t _{32 to} t ₃₃ , t _{34 to} t ₃₅ , t _{36 to} t ₃₇ ) by executing the “intermittent heating operation”, the heat radiation of the combustion flame is performed. As a result, the food 30 is heated from the surface side, and the food 30 is heated from the inside by the far infrared rays emitted from the ceramic burner 2.

Moreover, when the ceramic burner 2 is in a fire extinguishing state (t _{31 to} t ₃₂ , t _{33 to} t ₃₄ , t _{35 to} t ₃₆ ), heating from the surface side of the cooked product 30 is suppressed, and the ceramic burner 2 The food 30 is heated from the inside by the far infrared rays radiated. Therefore, by performing the “intermittent heating operation”, the surface and the inside of the cooked product 30 can be heated in a well-balanced manner, and the surface of the cooked product 30 is overbaked and the cooking 30 is not sufficiently heated. This can be prevented and good cooking can be performed.

  Next, the effect of energy saving by performing the “intermittent heating operation” will be described. The inventors of the present application have (1) When the ceramic burner 2 has a heat release amount of 1.62 (KW) and 1.13 (KW) when the heating power is set to “strong” and “weak”, respectively. (2) The ceramic burner 2 is continuously burned with a thermal power of “low”, and (3) The “intermittent heating operation” is carried out with a ceramic power of “strong”. Experiments were conducted to compare the energy consumed until the fish were baked by grilling the fish in three different ways.

  (1) When the ceramic burner 2 was continuously burned with the heating power “strong”, it took 12 minutes for the fish to bake. In this case, the consumed energy is 0.324 KW (1.62 KW ÷ 60 sec × 12 min).

  (2) When the ceramic burner 2 was continuously burned with a low heating power, it took 14 minutes for the fish to bake. In this case, the consumed energy is 0.264 KW (1.13 KW ÷ 60 sec × 14 min).

  (3) When the “intermittent heating operation” was executed with the ceramic burner 2 set to “strong”, it took 14 minutes for the fish to bake. At this time, the time when the ceramic burner 2 was in the combustion state was 9 minutes, and the time when the ceramic burner 2 was in the fire extinguishing state was 5 minutes. In this case, the consumed energy is 0.243 KW (1.62 KW ÷ 60 sec × 9 min).

  From the above results, it can be seen that by performing the “intermittent heating operation”, the amount of energy required for cooking fish is reduced, and an energy saving effect is obtained. In addition, when the ceramic burner 2 of (1) is burned continuously with high heat, the time until the fish is baked is shortened, but the surface of the fish is overheated while the internal heating of the fish is reduced. It became insufficient. In addition, when the ceramic burner 2 of (2) was continuously burned with a "low" heating power, the power to bake the surface of the fish was weak, so that the baking of the fish deteriorated.

  In the present embodiment, the ceramic burner 2 is used as the far-infrared radiation means of the present invention. However, as another embodiment, for example, a far-infrared radiation paint (for example, Japanese Patent Laid-Open No. Hei 10) is applied to the inner wall of the grill cabinet 1. The inner wall of the grill cabinet 1 may be used as a far-infrared radiation means.

  In this way, when the far-infrared radiation means is provided separately from the burner, a burner of a type other than the ceramic burner can be used, and in this case, the far-infrared radiation paint is applied by heat dissipation from the burner. It becomes the aspect which heat-stores in the inner wall of the grill store 1, and heats a foodstuff from the inside with the far infrared rays radiated | emitted from this inner wall.

Further, in the present embodiment, when 2 minutes have elapsed in STEP 8 from when the ceramic burner 2 was ignited in STEP 6 of FIG. 3, and when the detected temperature of the internal temperature sensor 3 exceeded 120 ° C. in STEP 9, The process proceeds to STEP 3 and the ceramic burner 2 is extinguished. However, when the ceramic burner 2 is ignited, the thermal power of the ceramic burner 2 is integrated every predetermined time, and when the integrated value exceeds a predetermined thermal power integration completion level, the ceramic burner 2 is extinguished. The burner 2 may be extinguished.
Recognized by the heating control means 11 according to the setting of the opening of the gas proportional valve 8.

  Alternatively, the temperature detected by the internal temperature sensor 3 is integrated every predetermined time from when the ceramic burner 2 is ignited, and the ceramic burner 2 is extinguished when the integrated value exceeds a predetermined temperature integration completion level. May be. Furthermore, after the ceramic burner 2 is ignited, the ceramic burner 2 may be extinguished when the temperature detected by the internal temperature sensor 3 exceeds the predetermined upper limit temperature for a predetermined upper limit temperature limit time or longer. Good.

  The thermal power integration completion level, the temperature integration completion level, the upper limit temperature, and the upper limit temperature limit time prevent the cooked product 30 from being excessively heated and also store the amount of heat when the ceramic burner 2 is extinguished. Is set to be sufficient.

  In the present embodiment, the ceramic burner 2 was ignited when 2 minutes passed in STEP 5 from the time when the ceramic burner 2 was extinguished in STEP 3 in FIG. 3, but the ceramic burner 2 was ignited in STEP 6 immediately before. From the time until the ceramic burner 2 is extinguished in the immediately preceding STEP 3, the integral value of the thermal power of the ceramic burner 2 every predetermined time is calculated, and according to the passage of time from the time of extinguishing the ceramic burner 2, A value corresponding to the heat radiation of the ceramic burner 2 may be subtracted from the integrated value, and the ceramic burner 2 may be ignited when the subtraction result is equal to or lower than a predetermined residual heat completion level.

  Alternatively, the integral value of the detected temperature of the internal temperature sensor 3 for each predetermined time from when the ceramic burner 2 is ignited at the immediately preceding STEP 6 to when the ceramic burner 2 is extinguished at the immediately preceding STEP 3 is calculated, When the time has elapsed since the ceramic burner 2 was extinguished in STEP 6, the value was subtracted from the integral value according to the heat radiation of the ceramic burner 2, and the subtraction result was below a predetermined residual heat completion level. The ceramic burner 2 may be ignited.

  Further, after the ceramic burner 2 is extinguished in STEP 3, the ceramic burner 2 is ignited when the temperature detected by the internal temperature sensor 3 is lower than the predetermined lower limit temperature for a predetermined lower limit temperature limit time or longer. It may be.

  The remaining heat completion level, the lower limit temperature, and the lower limit temperature limit time are reduced before the amount of heat stored in the ceramic burner 2 decreases and the amount of far infrared rays emitted from the ceramic burner 2 becomes insufficient. It is set so that the burner 2 is ignited.

  In the “intermittent heating operation” of the present embodiment, in the flowchart shown in FIG. 3, the time from extinguishing the ceramic burner 2 in STEP 3 to igniting the ceramic burner 2 in STEP 6 is a fixed time (2 minutes). In addition, the time for maintaining the ceramic burner 2 in the combustion state after igniting the ceramic burner 2 in STEP 6 is set to a certain time (2 minutes) or longer. The duration time and the fire extinguishing duration time) may be changed by a user setting operation. As a result, for example, dried fish that only needs to be boiled, thick fish such as sword fish, thin fish such as flounder, roast beef that leaves the meat alive even if it is thick, etc. Thus, the user convenience can be improved. In addition, it is possible to warm the fried food such as croquettes by shortening the time for maintaining the ceramic burner 2 in the combustion state as much as possible and increasing the heating time by far infrared rays with the ceramic burner 2 in the fire extinguishing state.

1 is an overall configuration diagram of a grill device of the present invention. Explanatory drawing of the heating aspect of a cooking item when it exists in a fire extinguishing state when a ceramic burner is in a combustion state. The flowchart of the heat cooking in the grill apparatus shown in FIG. FIG. 4 is a graph showing a temperature change in the grill when the cooking shown in FIG. 3 is performed. The graph which compared the temperature change in a grill warehouse when a ceramic burner is burned continuously and cooking is performed, and when a ceramic burner is burned intermittently and cooking is performed.

Explanation of symbols

  DESCRIPTION OF SYMBOLS 1 ... Grill warehouse, 2 ... Ceramic burner, 3 ... Internal temperature sensor, 4 ... Ignition electrode, 5 ... Frame rod, 6 ... Gas supply pipe, 7 ... Gas source valve, 8 ... Gas proportional valve, 10 ... Controller, 11 ... heating control means, 12 ... initial heating time setting means, 30 ... cooked food

Claims (10)

A grill storehouse for storing the cooked food, a burner for heating the inside of the grill store, and a far infrared radiation means for storing far-infrared radiation by storing heat radiation from the burner provided in the grill store,
After igniting the burner and starting heating of the food, the amount of heat stored in the far-infrared radiation means when the burner is extinguished is extinguished by extinguishing the burner according to the combustion time after ignition just before the burner. A process of controlling the amount of radiation from the far-infrared radiation means when the burner is in a fire extinguishing state to be higher than a certain level by controlling and igniting the burner according to the elapsed time immediately before the burner extinguishes By repeating the above, when the burner is in a fire extinguishing state, heating from the surface side of the food by the burner is stopped, and the food is heated from the inside by the far infrared rays emitted from the far infrared radiation means. A grill device comprising heating control means for executing intermittent heating operation. Comprising a heating power adjusting means for adjusting the heating power of the burner;
In the intermittent heating operation, the heating control means extinguishes the burner when an integral value of the thermal power of the burner every predetermined time from the time of ignition immediately before the burner exceeds a predetermined thermal power integration completion level. The grill apparatus according to claim 1. An internal temperature detection means for detecting the temperature in the grill,
The heating control means, in the intermittent heating operation, when the integral value of the detected temperature every predetermined time by the internal temperature detecting means from the time of ignition immediately before the burner exceeds a predetermined temperature integration completion level, The grill apparatus according to claim 1, wherein the burner is extinguished. An internal temperature detection means for detecting the temperature in the grill,
In the intermittent heating operation, after the ignition immediately before the burner, the heating control unit is in a state where the temperature detected by the internal temperature detecting unit is equal to or higher than a predetermined upper limit temperature for a predetermined upper limit temperature limit time or longer. The grill apparatus according to claim 1, wherein the burner is extinguished. Comprising a heating power adjusting means for adjusting the heating power of the burner;
The heating control means, in the intermittent heating operation, after the extinction immediately before the burner, from the integral value of the burner's thermal power level every predetermined time between the ignition time immediately before the burner and the immediately before extinction time, When the value corresponding to the decrease in the heat storage amount of the far-infrared radiation means according to the elapsed time from the fire extinguishing immediately before the burner is subtracted, and when the subtraction result falls below a predetermined lower limit heat storage level, the burner The grill device according to any one of claims 1 to 4, wherein the grill device is ignited. An internal temperature detection means for detecting the temperature in the grill,
In the intermittent heating operation, the heating control means is configured to detect a temperature detected by the internal temperature detecting means for every predetermined time after the extinction immediately before the burner and between the ignition immediately before the burner and the immediately before extinction. When the value corresponding to the decrease in the heat storage amount of the far-infrared radiation means according to the elapsed time from the time of fire extinguishing immediately before the burner is subtracted from the integral value, and the subtraction result is below a predetermined lower limit heat storage level The grill device according to any one of claims 1 to 4, wherein the burner is ignited. An internal temperature detection means for detecting the temperature in the grill,
In the intermittent heating operation, after the fire extinguishing immediately before the burner, the heating control means is in a state where the temperature detected by the internal temperature detecting means is below a predetermined lower limit temperature for a predetermined lower limit temperature limit time or longer. The grill device according to any one of claims 1 to 4, wherein the burner is ignited.   The heating control means maintains the burner in a combustion state until a predetermined initial heating time elapses after heating of the cooked food, and executes the intermittent heating operation after the initial heating time elapses. The grill apparatus according to claim 1, wherein the grill apparatus is characterized. An internal temperature detection means for detecting the temperature in the grill,
The heating control means maintains the burner in a combustion state until the temperature detected by the internal temperature detecting means becomes equal to or higher than a predetermined initial heating temperature after starting the heating of the cooked food, and detects the internal temperature. 9. The grill apparatus according to claim 8, wherein the intermittent heating operation is executed after the temperature detected by the means becomes equal to or higher than the initial heating temperature.   The grill apparatus according to claim 8 or 9, further comprising initial heating time setting means for setting the initial heating time to be shorter as the elapsed time from the end of heating of the previous cooking is shorter.

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