JP4254521B2 - Cooking device operation control method and cooking device - Google Patents

Description

  The present invention relates to an operation control method and a cooking apparatus for a cooking apparatus for cooking food for cooking (cooked food) with steam or the like.

  Conventionally, this kind of cooking apparatus is well known, for example, in Patent Document 1. The cooking apparatus described in Patent Document 1 supplies steam into a cooking chamber to cook an object to be cooked. During the cooking, the cooking temperature is controlled by detecting the temperature in the cooking chamber and the temperature of the object to be cooked.

JP 11-244143 A

However, in the above-mentioned conventional example, although the temperature of the object to be cooked is detected, the heating control is not performed to ensure that the food has been cooked by clearing sanitary conditions such as that bacteria such as E. coli have been killed. .
An object of the present invention is to enable cooking that can clear sanitary conditions more reliably.

The present invention has been made to solve the above-mentioned problems, and the invention according to claim 1 is an operation control method for a cooking apparatus for heating an object to be cooked in a cooking chamber by a heating means, which is a cooking program. The heating of the cooking object is controlled based on the heating temperature, the heating is stopped by determining that the heating end condition based on the temperature of the cooking object is satisfied, and the temperature in the cooking chamber becomes the first set temperature in the cooking program. After the first set time elapses, the heating is finished, and the heating end condition is detected continuously for the second set time after the temperature of the object to be cooked becomes the second set temperature. And when the second set temperature is not detected when the first set time or the predetermined time elapses, or the difference between the temperature detection value in the cooking chamber and the temperature detection value of the object to be cooked is equal to or greater than a predetermined value. The first After detection of the set temperature, it is characterized by stopping the heating when the long third set time than the first set time has elapsed.

Invention of Claim 2 is the operation control method of the cooking apparatus which heats the to-be-cooked object in a cooking chamber with a heating means, Comprising: Control of the heating of a to-be-cooked object based on a cooking program, The temperature of to-be-cooked object The heating is stopped by determining that the heating end condition based on is satisfied, and after the temperature in the cooking chamber reaches the first set temperature, the heating is ended after the first set time elapses, The heating end condition is that when the temperature of the object to be cooked becomes the second set temperature, and after the second set temperature is detected continuously for the second set time, the temperature detection value in the cooking chamber and the to-be-cooked
When it is determined that the temperature detection value of the object is substantially equal, the heating is stopped when a third set time longer than the first set time elapses after detection of the first set temperature .

A third aspect of the present invention is characterized in that, in the first or second aspect, the cooking program controls the temperature or pressure in the cooking chamber to have a predetermined pattern .

According to a fourth aspect of the present invention, in any one of the first to third aspects, the heating unit is a steam supply unit that supplies steam to the cooking chamber.

Furthermore, the invention according to claim 5 is a cooking chamber in which the object to be cooked is placed, heating means for heating the object to be cooked, first detection means for detecting the temperature or pressure in the cooking chamber, A second detection means for detecting temperature; and a control means for controlling the heating means based on a cooking program having a predetermined pattern of temperature or pressure in the cooking chamber, wherein the control means is configured to store the cooking program in the first manner . After the detection of the first set temperature after the detection of the first set temperature, the heating is terminated after the elapse of the first set time. When the second set temperature is detected continuously for the second set time and the second set temperature is not detected when the first set time or the predetermined time elapses, or the detection value by the first detecting means and the first Double detection If the difference between the values detected by the stage becomes a predetermined value or more, after the detection of the first preset temperature, it is characterized by stopping the heating when the long third set time than the first set time has elapsed .

  According to the present invention, heating is not stopped unless the heating end condition based on the temperature of the object to be cooked is satisfied, so that it is possible to perform heating control that more reliably clears the sanitary condition.

(Embodiment 1)
Next, an embodiment of an apparatus for realizing the operation control method for a cooking apparatus of the present invention will be described. The embodiment of the present invention is applied to a cooking apparatus that performs heating by steam and heating by hot air.

  The first embodiment which is the first embodiment of the present invention will be specifically described. This Embodiment 1 detects the temperature of the cooking object, the cooking chamber which puts a cooking object, the heating means which heats a cooking object, the 1st detection means which detects the temperature or pressure in the said cooking chamber, and A second detection unit; and a control unit configured to control the heating unit based on a cooking program having a predetermined pattern of temperature or pressure in the cooking chamber. The control unit is a temperature of an object to be cooked (hereinafter referred to as a product temperature). .)), The heating by the heating means is stopped when it is determined that the heating end condition is satisfied.

  In the first embodiment, the pressure in the cooking chamber becomes a detection target when the heating means is a steaming means. In this case, since the temperature in the cooking chamber (saturated steam temperature) and the saturated steam pressure are in a predetermined relationship, in the following description in this specification, the temperature in the cooking chamber (hereinafter referred to as room temperature) is The pressure in the cooking chamber is included.

  According to the first embodiment, heating by the heating means is controlled so that the room temperature becomes a predetermined pattern of temperature change with respect to time by the cooking program. Then, when the product temperature is detected and the heating end condition is satisfied, the heating is stopped. The control for detecting the product temperature and terminating the heating when the heating condition is satisfied is referred to as a sanitary condition check program.

  The food to be cooked includes various cooking ingredients (also referred to as food) such as thawed meat. The said cooking chamber is a container which puts a to-be-cooked object and heat-cooks it, and is equipped with the opening with a door for taking in and out the space which accommodates a to-be-cooked object, and a to-be-cooked object. The heating means is preferably a steam supply means for supplying steam for heating into the cooking chamber, but is not limited thereto, and may be a hot air supply means for supplying hot air into the cooking chamber. .

  Moreover, when using a steam supply means as said heating means, said 1st detection means can be used as the temperature sensor which detects the temperature in the said cooking chamber, or the pressure sensor which detects the pressure in the said cooking chamber. When the hot air supply means is used, it can be a temperature sensor that detects the temperature in the cooking chamber.

  The second detection means detects a temperature (article temperature) by inserting a detection unit into the cooking object. This product temperature is preferably the center temperature of the object to be cooked, but if the relationship between the center temperature of the object to be cooked and the surface layer temperature has a predetermined relationship, the center temperature is determined by the surface layer temperature. Since it can be estimated, it can also be set as the surface temperature.

  The said control means controls the said heating means based on the said cooking program, but is comprised so that the sanitary conditions of a to-be-cooked item may be satisfy | filled. However, the cooking program does not necessarily guarantee that the sanitary condition is satisfied by executing this. The sanitary condition is a condition that kills germs such as Escherichia coli that are problematic in hygiene even in the center of the cooked product. Preferably, a center temperature of the cooked product of 75 ° C. is continuously detected for 1 minute. Sometimes, it is not limited to this condition.

Therefore, in this embodiment, in order to make the sanitary condition clear or clear more reliably, a heating end condition based on the product temperature is set, that is, a sanitary condition check program is provided. That is, heating is terminated on condition that this heating end condition is satisfied. And when heating end conditions are not provided, although heating is complete | finished by the said cooking program, in this Embodiment 1, heating is continued until heating end conditions are satisfy | filled. When the steam supply means is used, the heating end condition is preferably when a temperature of 75 ° C. or higher detected by the second detection means is continuously detected for 1 minute.

  Preferably, the cooking program is configured to control heating so that the room temperature becomes the first set temperature, and after the first set time elapses after the room temperature exceeds the first set temperature. . And the said cooking program can be variously changed as follows not only in the said sanitary conditions but in order to cook to-be-cooked material more deliciously. That is, the cooking program is provided with a plurality of steps in which the set temperature and the set time that are the reference values for the heating control are different. Preferably, the cooking program is configured to increase the set temperature of the first half step and lower the set temperature of the second half step. In addition, each set temperature and set time can be made variable based on the type and amount of the object to be cooked, or a plurality of set values can be prepared for each step so that these set values can be selected. it can.

  In the first embodiment, the second detection unit may detect a value lower than the correct value, and the heating end condition cannot be detected. The present invention includes a second embodiment for solving this problem.

(Embodiment 2)
In the second embodiment, in the first embodiment, after the first preset temperature is detected in the cooking program, the heating is terminated after the first preset time has elapsed, and the product temperature is set as the second condition for the heating end condition. When the second set temperature is detected continuously for the second set time after the temperature is detected, and when the second set temperature is not detected when the first set time or the predetermined time elapses or by the first detecting means When the difference between the detected value and the detected value by the second detecting means is equal to or greater than a predetermined value, the heating is performed when a third set time longer than the first set time has elapsed after detection of the first set temperature. It is characterized by stopping.

  In the second embodiment, the predetermined value in which the difference between the detection value by the first detection means and the detection value by the second detection means is a predetermined value or more is preferably the difference between the first set temperature and the second set temperature. And

  According to the second embodiment, even if the second set temperature cannot be detected due to a failure of the second detection means, etc., heating is stopped by the third set time, and unnecessary heating operation can be prevented.

  Further, in the first embodiment, when the second detection means cannot be stabbed into the object to be cooked or the second detection means comes off during cooking, the heating end condition cannot be detected. Can be considered. The present invention includes the following third embodiment for solving this problem.

(Embodiment 3)
In the third embodiment, in the first embodiment, after the first set temperature is detected in the cooking program, the heating is ended after the first set time has elapsed, and the heating end condition is set after the second set temperature is detected. When the second set temperature or higher is detected continuously for a second set time, and when it is determined that the detection value of the first detection means and the detection value by the second detection means are substantially equal, After the detection of the set temperature, the heating is stopped when a third set time longer than the first set time elapses. In Embodiment 3, the first set time can be a time from the start of heating.

According to the third embodiment, when the second detection means cannot be stabbed into the object to be cooked or when the second detection means comes off during cooking, the detection of the first detection means Although the value and the detection value by the second detection means are substantially equal, the control means determines this and stops heating after the elapse of the third set time. Unnecessary heating operation can be prevented.

  Hereinafter, specific example 1 which carried out the operation control method and cooking device of the cooking device of this invention is described in detail based on a drawing. FIG. 1 is a schematic configuration diagram of Example 1, and FIGS. 2 to 4 are time charts of cooking. In the following description, the means can also be called an apparatus.

  The cooking apparatus of the first embodiment is applied to a steaming apparatus that heats and cooks an object to be cooked using steam. The steaming device is a device that steams or cooks the food to be cooked with a vacuum cooling function for vacuum-cooling the food to be cooked after cooking, and vacuum thawing to defrost the thawed material with steam under vacuum. Functions can be added.

The main components of the first embodiment are a cooking chamber 2 in which an object to be cooked 1 is placed, a steam supply means 3 as a heating means for supplying steam into the cooking chamber 2 and heating the object to be cooked 1, and the cooking chamber. A steaming means 4 for discharging the steam in 2, a pressure reducing means 5 for sucking and exhausting the inside of the cooking chamber 2, and a pressure reducing means 6 for returning the pressure by introducing outside air into the decompressed cooking chamber 2.
And the drain detector 7 which discharges | emits the drain accumulated in the said cooking chamber 2, the 1st detector 8 which consists of a pressure sensor which detects the temperature (henceforth room temperature) in the said cooking chamber 2 with pressure, to-be-cooked object 1 is provided with a second detector 9 comprising a temperature sensor for detecting the product temperature, which is the temperature of the substantially central portion in the cooking object 1 by inserting a detection unit into the cooking object 1.

  The cooking chamber 2 is provided with a door (not shown) for taking in and out the food 1 and is formed as a pressure-resistant pressure vessel in order to heat the inside with steam at atmospheric pressure or higher.

  The steam supply means 3 has one end connected to the cooking chamber 2 and a steam supply first pipe 10 for supplying steam from a steam generation source (not shown) comprising a boiler into the cooking chamber 2. A first valve 11 that controls the supply of steam and a nozzle 12 that is provided in the first pipe 10 and ejects steam into the cooking chamber 2 are included.

  The steaming means 4 includes one end connected to the cooking chamber 2, a second piping 13 for steaming for discharging steam in the cooking chamber 2 to the outside, and a second valve 14 for controlling steaming. The drain discharge means 7 has one end connected to the cooking chamber 2 and a third pipe 15 that discharges the drain accumulated in the bottom of the cooking chamber 2 to the outside, a drain trap 16 that opens when detecting a temperature below a predetermined temperature, A third valve 17 for controlling discharge is included.

  The decompression means 5 includes a decompressor 19 configured by combining one or more of a fourth pipe 18 for vacuum suction and an ejector, a heat exchanger, and a vacuum pump (all of which are not shown). The return pressure means 6 includes a fifth pipe 20 for introducing outside air having one end connected to the cooking chamber 2, a fourth valve 21 for controlling the introduction of outside air provided in the fifth pipe 20, and the fifth pipe 22. It includes a filter 22 provided at the end.

The first valve 11 to the fourth valve 21, the pressure reducing means 5, the first detector 8, and the second detector 9 are connected to a controller 23. The controller 2 3, the first detector 8 receives a signal from the second detector 9, in accordance with a predetermined processing procedure (program), the first valve 11 to the fourth valve 21, the pressure reducing means 5 is controlled.

  In the processing procedure, the first detector 9 detects the room temperature, determines that the room temperature is a predetermined pattern, and the sanitary condition is cleared, that is, the sanitary condition that terminates heating when the heating end condition is satisfied. Including check program. The cooking program and the sanitary condition check program will be described below with reference to FIGS.

  The object to be cooked 1 is put into the cooking chamber 2 and the door is closed. In this air exclusion process, although not shown, the controller 23 closes the first valve 11 to the fourth valve 21 and activates the pressure reducing means 5. Thereby, the air in the cooking chamber 2 is discharged to the outside. This air exclusion step can be omitted as necessary.

  After the air exclusion process, the controller 23 opens the first valve 11 and starts heating by steaming. In FIG. 2, the change with time progress of the room temperature A and the product temperature B after the start of steaming is shown. The controller 23 performs the cooking process by controlling the opening and closing of the first valve 11 so that the room temperature becomes the first set temperature T1. In this embodiment, the cooking process can be selected between cooking for steaming with the second valve 14 open and cooking for steaming with the second valve 14 closed. The third valve 17 is controlled to open when the pressure in the cooking chamber 2 is higher than atmospheric pressure.

The controller 23 closes the first valve 11 when the first condition and the second condition are satisfied, and finishes the heating. The first condition is a condition (control condition by the cooking program) in which time measurement starts when the room temperature reaches the first set temperature T1 and the first set time t1 elapses. The second condition is that when the second set temperature T2 having a product temperature lower than the first set temperature T1 is detected, timing is started, and the second set temperature T2 or more is continuously detected for the second set time t2. It is a condition (heating completion condition by the sanitary check program). The heating is terminated on condition that both the first condition and the second condition are satisfied. In this embodiment, the second set temperature T2 is set to 75 ° C., and the second set time t2 is set to 1 minute.

When the cooked cooking object 1 is required to be vacuum-cooled after the cooking process is finished, the decompression means 5 is operated to perform vacuum cooling, and then the decompression means 6 is operated to operate the cooking. The pressure in the chamber 2 is restored. And the to-be-cooked object 1 is taken out and the whole cooking process is complete | finished.
If vacuum cooling is not required, return pressure is entered without vacuum cooling.

  By providing the sanitary condition check program as described above, it is possible to perform product temperature control that can kill germs more reliably. As a result, the cooking object can be sanitized.

  Next, the control program of this embodiment includes a control procedure in the case where the product temperature is not successfully detected by the second detector 9.

  First, when the second detector 9 detects a value lower than the correct value and the heating end condition cannot be detected, the controller 23 performs the first backup control shown in FIG. . That is, if the second set temperature T2 is not detected when the first set time t1 has elapsed, the heating is stopped when the third set time t3 longer than the first set time t1 has elapsed after the detection of the first set temperature T1.

  By performing the first backup control as described above, unnecessary heating due to the malfunction of the first detector 9 can be prevented.

When the second detector 9 cannot be stabbed into the cooking object 1 or the second detector 9 is disconnected during cooking, the second backup control shown in FIG. 4 is performed. Do.

That is, when the second detector 9 is removed during cooking, the detected value by the first detector 8 and the detected value by the second detector 9 become substantially equal, as shown in FIG. The controller 2 3, when both detected values is determined to substantially equal, after detection of the first set temperature T1, stops the heating when the third set time t3 longer than the first set time t1 has elapsed.

By performing the second backup control as described above, unnecessary heating can be prevented even when the second detector 9 cannot be stabbed or the second detector 9 comes off.

It is explanatory drawing which shows schematic structure of Example 1 of this invention. It is a figure which shows the time chart of the heat cooking of the Example 1. FIG. It is a figure which shows the time chart of the heat cooking in the other state of the Example 1. FIG. It is a figure which shows the time chart of the heat cooking in the other state of the Example 1. FIG.

Explanation of symbols

1 Cooking object 2 Cooking room 3 Steaming means (heating means)
8 First detector 9 Second detector 23 Controller

Claims (5)

An operation control method of a cooking apparatus for heating an object to be cooked 1 in a cooking chamber 2 by a heating means 3,
The heating of the cooking object 1 is controlled based on the cooking program, and the heating is stopped by determining that the heating end condition based on the temperature of the cooking object 1 is satisfied ,
After the temperature in the cooking chamber 2 has reached the first set temperature, the cooking program ends heating after the first set time,
The heating end condition is when the temperature of the object to be cooked 1 becomes the second set temperature, and then the second set temperature or more is detected continuously for the second set time,
When the second set temperature is not detected when the first set time or the predetermined time elapses, or the difference between the temperature detection value in the cooking chamber 2 and the temperature detection value of the object to be cooked 1 becomes a predetermined value or more. In this case, after the detection of the first set temperature, the heating is stopped when a third set time longer than the first set time elapses . An operation control method of a cooking apparatus for heating an object to be cooked 1 in a cooking chamber 2 by a heating means 3,
The heating of the cooking object 1 is controlled based on the cooking program, and the heating is stopped by determining that the heating end condition based on the temperature of the cooking object 1 is satisfied,
After the temperature in the cooking chamber 2 has reached the first set temperature, the cooking program ends heating after the first set time,
The heating end condition is when the temperature of the object to be cooked 1 becomes the second set temperature, and then the second set temperature or more is detected continuously for the second set time,
When it is determined that the temperature detection value in the cooking chamber 2 and the temperature detection value of the object to be cooked 1 are substantially equal, a third set time that is longer than the first set time elapses after the first set temperature is detected. Stop heating when
An operation control method for a cooking device. The operation control method for the cooking apparatus according to claim 1 or 2 , wherein the cooking program controls the temperature or pressure in the cooking chamber 2 to have a predetermined pattern. The operation control method for a cooking apparatus according to any one of claims 1 to 3, wherein the heating means (3) is steaming means for supplying steam to the cooking chamber (2). A cooking chamber 2 for storing the food 1;
Heating means 3 for heating the cooking object 1;
First detection means 8 for detecting the temperature or pressure in the cooking chamber 2;
Second detection means 9 for detecting the temperature of the object 1 to be cooked;
And control means 2 3 for controlling the heating means 3 based on the cooking program to the temperature or pressure of the cooking chamber 2 with a predetermined pattern,
The control means 23 is
After the first detection means 8 detects the first set temperature, the cooking program ends heating after the first set time,
The heating end condition based on the temperature of the object to be cooked 1 is when the second set temperature is detected continuously for the second set time after the second detection means 9 detects the second set temperature,
When the second set temperature is not detected when the first set time or the predetermined time elapses, or the difference between the detected value by the first detecting means 8 and the detected value by the second detecting means 9 becomes a predetermined value or more. The cooking apparatus is characterized in that after the detection of the first set temperature, the heating is stopped when a third set time longer than the first set time elapses .

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