JP4977590B2 - Gas cooker - Google Patents

Description

  The present invention relates to a gas cooker and can be applied to a gas oven or a gas grill.

As this type of gas cooker, one disclosed in Patent Document 1 is known.
In this, the upper and lower fire burners are installed in a heating chamber whose front opening is covered with an open / close door, and it can be used as a grill to bake chicken and fish in the heating chamber. It can be used as an oven by various usage modes and heating control.

  That is, when food is put in a cooking container with a lid and stored in a heating chamber and the upper fire burner and the lower fire burner are burned, the food in the cooking container is heated by the upper and lower burners to start cooking. And when cooking is completed, open the door of the heating cabinet and pull out the cooking container, open the lid of the cooking container to check the cooking condition, and if the cooking is completed, open the upper and lower burners. Extinguish the fire and remove the cooking container from the heating chamber.

  However, in the above, when cooking in the oven mode, it is necessary to open the lid of the cooking container pulled out from the heating chamber and check the state of cooking several times and experience the progress of cooking. Therefore, there is a problem that it takes time for cooking.

In order to solve such a problem, it is conceivable to adopt the following improvement plan using a cooking timer.
That is, the cooking container containing the ingredients is stored in the heating chamber and the upper fire burner and the lower fire burner are burned (initial heating step) and the cooking timer is started, and then the cooking timer measures a predetermined time, Only the upper burner is extinguished (limited heating process). Thereby, the temperature rise of the upper space where the temperature in the heating chamber is high is suppressed, and the temperature distribution of the heating chamber is made uniform. As a result, the cooking container containing the ingredients is placed in an atmosphere of uniform temperature. In this state, the cooking container is heated only with the lower fire burner, and the measurement time of the cooking timer reaches the set time. Also extinguish the lower burner and complete cooking.

  In this improved plan, when the entire cooking vessel and heating chamber are heated to a temperature suitable for cooking, only the upper burner is extinguished so that the cooking vessel is placed in an atmosphere of uniform temperature distribution. Since cooking is performed, high-quality cooking is completed, and cooking is automatically completed by extinguishing the lower fire burner when the set time has elapsed. Therefore, unlike the above-described conventional method in which the progress of cooking is sensuously determined based on experience, the cooking is not time-consuming.

  By the way, in this type of gas cooker, in the oven mode in which cooking is performed using the cooking container or the grill mode in which ingredients are directly baked without using the cooking container, the upper fire burner or the lower fire is used. Burner flame may ignite instantly by igniting oil mist scattered from fatty ingredients, and if the phenomenon of instant ignition is repeated, the ingredients will eventually ignite and an internal fire will occur. There is a fear. Considering this point, this type of gas cooker generally has an internal fire prevention function. As the internal fire prevention function, the internal temperature detected by the temperature sensor is a predetermined value. It is conceivable that the gas supply to the upper and lower burners is forcibly stopped when the temperature rapidly rises above the ignition reference temperature.

In this way, it is possible to prevent an internal fire in the grill mode or the oven mode. That is, when the oil mist scattered from the food material ignites and instantly ignites, the internal temperature rapidly rises, and the supply of gas to the upper and lower burners is forcibly stopped by the output of the temperature sensor that detects the internal temperature at this time By doing so, it is possible to prevent fires in the cabinet.
JP 2005-237464 A

However, when the fire prevention function is provided, there are the following problems.
That is, when cooking with grilled foods such as chicken and fish, when the upper fire burner is extinguished and only the lower fire burner is burned (shift from the initial heating process to the limited heating process) )), The amount of heating decrease due to the extinguishing of the upper burner and the amount of heating increase due to the ignition in the chamber cancel each other, and there is a problem that it is difficult to accurately detect the ignition in the chamber.
The present invention has been made in view of such points,
“A heating chamber whose front opening is closed by an open / close door,
An upper fire burner for heating the upper part of the heating chamber;
A lower fire burner for heating the lower part of the heating chamber;
A temperature sensor for detecting the temperature of the heating chamber,
In the gas cooker in which an initial heating step of burning the upper fire burner and the lower fire burner for an initial heating time and a limited heating step of extinguishing only the upper fire burner following the initial heating step are performed. It is an object of the present invention to make it possible to accurately detect internal combustion at the stage of transition from the initial heating process to the limited heating process.

[Invention of Claim 1]
The solution means of the invention according to claim 1 for solving the above-mentioned problem is
“If the internal temperature detected by the temperature sensor is higher than the ignition reference temperature and the temporal temperature increase degree of the internal temperature detected by the temperature sensor is greater than the reference increase degree, the ignition is determined as internal combustion. A determination means is provided,
It is provided with a correction means for reducing the degree of increase in the reference at the stage of shifting from the initial heating process to the limited heating process.
According to the above solution, when the phenomenon of igniting the oil mist and instantaneously firing occurs as described above when performing the cooking, the temperature detected by the temperature sensor becomes higher than the ignition reference temperature, The temporal temperature increase degree of the temperature becomes larger than the reference increase degree. Then, based on this state, the ignition determination means determines internal combustion.

  When the process proceeds from the initial heating process in which the upper and lower burners burned together during the cooking to the limited heating process in which the upper fire burner is extinguished, the correction means reduces the reference increase degree, and thereby the time of the inside temperature is increased. Even if the degree of temperature rise is small, it becomes a high sensitivity state that can be determined as ignition in the cabinet.

  Therefore, if ignition is performed in the warehouse at the stage of transition to the limited heating process, the amount of heating decrease due to extinguishing the upper burner and the amount of heating increase due to the ignition in the chamber are offset, making it difficult to detect the ignition in the chamber. According to the above, when the cancellation is made (when the upper fire burner is extinguished), the high degree of sensitivity is reduced, so that it becomes less susceptible to the cancellation, and the internal ignition is accurately performed. It can be detected.

[Invention of Claim 2]
In the invention according to claim 1,
“The correction means is
In the case of having the function of lowering the ignition reference temperature when the reference increase degree is reduced or after the reduction, the upper fire burner is extinguished with the transition from the initial heating process to the limited heating process. If the heating degree of the heating chamber is suppressed, the temperature rise of the heating chamber is also suppressed. Therefore, if the ignition reference temperature that is effective in the initial heating process with a large degree of heating is also used in the limited heating process, it is difficult to detect internal combustion, so the invention according to claim 2 lowers the ignition reference temperature. By doing so, the ignition in the warehouse can be detected more accurately.

[Invention of Claim 3]
In the invention according to claim 2,
“The correction means has a function of increasing the reference increase degree again after a set time has elapsed after decreasing the reference increase degree”. E.g., when the set-up time has elapsed since the upper burner was extinguished with the transition to the limited heating process, the heating decrease amount due to extinguishing the upper fire burner and the heating increase amount due to internal ignition The state of canceling out ends. Therefore, in the invention according to claim 3, the reference increase degree is increased again when the canceled state ends, that is, after the set time has elapsed since the reference increase degree was decreased. Therefore, there is no fear that it is erroneously determined to be in-chamber ignition in response to a slight change in heating power in the limited heating process.

The present invention has the following specific effects.
According to the first aspect of the present invention, the stage of transition from the initial heating step to the limited heating step, that is, the amount of heating decrease due to extinguishing the upper burner and the amount of heating increase due to the ignition in the chamber are offset, and the ignition in the chamber is detected. When it becomes difficult to do so, the degree of increase in the standard, which is a criterion for determining internal ignition, is reduced, so that it is difficult to be affected by the cancellation and internal ignition can be accurately detected.

  In the invention according to claim 2, as described above, when the temperature rise of the heating chamber in the limited heating process is suppressed by extinguishing the upper-burn burner, the ignition reference temperature that is a criterion for ignition in the chamber is Since it is lowered, it is possible to prevent a decrease in the detection accuracy of the internal ignition after the transition to the limited heating step (step in which the temperature rise of the heating chamber is suppressed).

  In the invention according to claim 3, the reference increase degree is increased again when the state in which the heating decrease amount due to the extinguishing of the upper burner and the heating increase amount due to the internal ignition are completed is completed. Therefore, there is no fear that it is erroneously determined to be in-chamber ignition in response to a slight change in heating power in the limited heating process.

The best mode for carrying out the present invention will be described below with reference to the accompanying drawings.
FIG. 1 is a perspective view of a drop-in stove that is mounted in a state of being dropped into an opening (K1) opened in a countertop (K) of a system kitchen.
The top plate (30) of the stove body (3) has the five virtues (33) (34) (35) and the gas burners (31) (32) (36) located in the center of the front of the stove body (3). Is provided with an open / close door (21) of the grill (2).

  The stove operation part (23) located on the right side of the open / close door (21) has an operation knob (24) (25) (28) that combines gas burners (31) (32) (36) with point / fire extinguishing and thermal power setting functions. The operation knobs (24), (25), and (28) are used in a state in which they protrude from the stove operation part (23) due to repeated push-in operations, similar to the grill knob (37) described later. Then, the state changes to two states, that is, a non-use state that is flush with the stove operation unit (23). Further, below the operation knobs (24), (25), and (28), a pull-out type operation unit (39) for setting various functions of the stove unit is provided. The pull-out type operation unit (39) is attached to the stove main body (3) so as to be able to be pulled out and pushed in like the pull-out type operation unit (38) for the grill described later.

  On the other hand, the grill operation part (22) formed on the left side of the open / close door (21) of the grill (2) has the function of setting the point / fire extinguishing and heating power of the upper and lower burners (56) (55) for the grill (2). A grill knob (37) is also provided. As shown in FIG. 1, the thermal power setting is performed so that the knob mark (370) displayed on the grill knob (37) matches the first thermal power level display (371) to the fourth thermal power level display (374). This can be done by rotating the knob (37) for grilling. If the knob mark (370) is made to correspond to the first thermal power level display (371), both the upper and lower burners (56) and (55) are set to low heat. Similarly, if the knob mark (370) is made to correspond to the second thermal power level display (372). If the upper fire burner (56) is low fire and the lower fire burner (55) is strong fire, the upper fire burner (56) is strong fire and the lower fire burner (55) is low fire. Furthermore, if the fifth thermal power level display (374) is made to correspond, both the upper and lower burners (56) and (55) are set to high fire.

A pull-out operation section (38) is provided below the grill knob (37).
The pull-out operation part (38) for the grill is attached to the stove body (3) so that it can be pulled out and pushed in. When not in use, the pull-out operation part (38) is attached to the stove body (3). It can be put into the stowed state.

  As shown in FIG. 1, when the pull-out type operation unit (38) for grill is pulled out from the stove body (3), a touch panel type operation unit (380) provided inside the pull-out type operation unit (38) appears. . This touch panel type operation unit (380) includes an oven switch (41), a lock switch (45) for preventing erroneous operation due to mischief of children, a timer display unit (43) for displaying the cooking time, A cooking time setting unit (42) is provided. The cooking time setting unit (42) includes an up key (42a) for increasing the cooking time and a down key (42b) for decreasing the cooking time.

  As shown in FIGS. 2 and 4, the grill (2) includes a heating chamber (10) and a drawer portion (20) loaded therein. The drawer part (20) has a tray (27) mounted on a pair of left and right support arms (26) and (26) protruding rearward from the open / close door (21) that opens and closes the front opening (100) of the heating chamber (10). With this configuration, the container fixing net (50) is placed and stored in the tray (27) as shown in FIGS. A metal cooking container (53) comprising a container main body (51) and a lid (52) for closing the upper end opening thereof is detachably mounted on the container fixing net (50).

  As shown in FIGS. 2 and 3, pipe-like lower burners (55) and (55) are disposed in the vicinity of the lower left and right side walls of the heating chamber (10), and the flame holes ( 556) (556) is open toward the center of the heating chamber (10).

  On the other hand, an upper fire burner (56) is disposed on the ceiling of the heating chamber (10), and an exhaust duct (17) is connected to the rear end of the heating chamber (10). A temperature sensor (14) is disposed on the bottom wall near the upstream end of the duct (17).

  As shown in FIG. 5, the gas circuit (560) to the upper fire burner (56) is provided with a main valve (561) and a downstream thermal power switching valve (562), and the thermal power switching is performed. The bypass circuit (563) of the valve (562) is provided with an orifice (564). Therefore, when the thermal power switching valve (562) is closed, gas is supplied to the upper fire burner (56) only from the bypass circuit (563), and the upper fire burner (56) burns slightly, while the thermal power switching valve (562). Is opened, gas is supplied from both the gas circuit on the side of the thermal power switching valve (562) and the bypass circuit (563) to the upper fire burner (56), and this burns with high heat. Similarly, the gas circuit (550) to the lower fire burner (55) is provided with the main valve (551) and the downstream thermal power switching valve (552), and the thermal power switching valve. The bypass circuit (553) of (552) is provided with an orifice (554). Therefore, when the thermal power switching valve (552) is closed, gas is supplied from only the bypass circuit (553) to the lower fire burner (55), and the lower fire burner (55) burns slightly, while the thermal power switching valve (552) When the valve is opened, gas is supplied from both the gas circuit on the side of the thermal power switching valve (552) and the bypass circuit (553) to the lower fire burner (55), and this burns with high heat.

  The main valve (551) (561) and the thermal power switching valve (552) (562) disposed in the gas circuit (550) (560) are controlled by the control device (6) and the control device (6 ) Are applied with outputs of the temperature sensor (14), the knob (37) for grill, the oven switch (41), and the cooking time setting unit (42). The cooking time setting unit (42) includes a counter (420) that counts up when the up key (42a) is operated, and counts down when the down key (42b) is operated. The output is applied to the control device (6).

  The control device (6) for controlling the grill (2) incorporates a microcomputer in which a control program having the contents shown in the flowcharts of FIGS.

Hereinafter, in the drop-in stove according to the above-described embodiment, the control when the operation in the oven mode and the grill mode is executed will be described with reference to the flowcharts of FIGS.
When a power switch (not shown) is turned on, the microcomputer of the control device (6) operates and the control shown in FIG. 6 is executed.

  In step (ST1), it is determined whether the detected temperature Th of the temperature sensor (14) is less than 90 ° C. When the temperature is 90 ° C. or higher, step (ST2) is executed, and the acceptance of the selection of the cooking mode by the operation of the oven switch (41) is prohibited, and the control is returned to step (ST1). This is because when cooking is started at a high temperature exceeding 90 ° C., proper cooking cannot be performed because the cooking start temperature is too high.

On the other hand, if it is determined in step (ST1) that the detected temperature Th of the temperature sensor (14) is less than 90 ° C., the process proceeds to step (ST3), and control for accepting cooking mode selection is executed.
In this mode selection, if the oven switch (41) is turned on, the oven mode is selected. If the oven switch (41) is not turned on, and the oven mode is selected, the oven switch ( When 41) is turned on again, the grill mode is selected.

Next, step (ST4) is executed, the cooking time K set by the cooking time setting unit (42) is read, and the cooking time K is set to the initial value of the heating timer T. The heating timer T is composed of a countdown timer, and the cooking time K elapses when the heating timer T expires.
Subsequently, step (ST5) is executed, and it is determined whether or not the ignition operation is performed with the grill knob (37). If the ignition operation is not performed, the control is returned to step (ST1).

On the other hand, if it is determined that the ignition operation has been performed in step (ST5), the detected temperature Th of the temperature sensor (14) is stored as the cooking start temperature T0 in step (ST6), and the upper and lower burners (56) (55) are ignited. To do.
The upper and lower burners (56) and (55) are ignited by spark discharge from an unillustrated ignition electrode to the upper and lower burners (56) and (55), and the main valves (561) and (561) provided in the gas circuits (560) and (550). 551) and the thermal power switching valves (562) and (552) are opened, and the upper and lower burners (56) and (55) are burned with high heat.

  Next, when it is determined in step (ST7) that the cooking start temperature T0 is 90 ° C. or higher, the control is transferred to the above-described step (ST2). On the other hand, when it is determined that the cooking start temperature T0 is lower than 90 ° C., in step (ST8) The ignition timer A is started, and the heating timer T is started to start the countdown operation.

  In step (ST9), after the control for accepting the cooking mode selection (the same control as in step (ST3)) is executed, the heating cooking set in the cooking time setting unit (42) in step (ST10) A control (same control as step (ST4)) is executed in which the time K is read and set to the initial value of the heating timer T (countdown timer). Thereafter, in step (ST11), the heating timer T is started again to restart the countdown operation. The control in steps (ST9) to (ST11) is repeated until the ignition timer A measures 20 seconds (step (ST12)). Therefore, until the ignition timer A measures 20 seconds (while steps (ST9) to (ST11) are repeated), the cooking mode can be changed by operating the oven switch (41) again. The cooking time K can be changed by the cooking time setting unit (42).

  Next, at step (ST13), a branch is made to control according to the cooking mode. Specifically, if the cooking mode accepted in steps (ST3) and (ST9) is the grill mode, the process proceeds to the control of FIG. 8, and if the cooking mode is the oven mode, the process proceeds to the control of FIG.

Next, the details of the control will be described separately for the grill mode and the oven mode.
[Grill mode]
The grill mode is a mode in which ingredients such as chicken and fish are directly put in the heating chamber (10) and the upper and lower burners (56) (55) are burned without using the cooking container (53). It is a flowchart which shows the detail of control of a grill mode.
First, in step (ST21) in FIG. 8, the heating power of the upper and lower burners (56) and (55) is set. That is, the rotation angle of the grill knob (37) is determined, and thereby the heating power of the upper and lower burners (56) and (55) is set. This thermal power setting is performed so that the knob (370) displayed on the grill knob (37) matches the first thermal power level display (371) to the fourth thermal power level display (374). As described above, the heating power switching valves (562) and (552) are opened and closed to change the heating power of the upper and lower burners (56) and (55) in accordance with the heating power setting.

  Next, step (ST22) is executed, and it is determined whether or not the ignition timer A started in step (ST8) has measured 30 seconds. If not, step (ST10) described above is performed. Control is returned to That is, the control is executed to read again the cooking time K set by the cooking time setting unit (42) and set it to the initial value of the heating timer T (countdown timer), thereby the step (ST12 of FIG. 6). ) For 10 seconds after confirming that the measurement time of the ignition timer A has exceeded 20 seconds (the time difference between 20 seconds in step (ST12) and 30 seconds in step (ST22) in FIG. 8). The change of the cooking time K by (42) is received.

Next, the process proceeds from step (ST22) to (ST23) in FIG. 8, the ignition reference temperature KH for determining the internal ignition is set to 180 ° C., and the reference increase degree KG is set to 4 ° C./6 seconds. .
Next, an ignition determination routine is executed in step (STA). The specific contents of the firing determination routine are shown in FIG.

  First, if the detected temperature Th of the temperature sensor (14) is lower than the ignition reference temperature KH for internal combustion determination in step (STA1), the determination timer B is set to 0 in step (STA2). Subsequently, all the first to sixth temperature data H1 to H6 necessary for execution of a step (ST99) to be described later for calculating the average increase degree per second of the temperature detected by the temperature sensor (14) is the ignition reference temperature KH. After that, the ignition determination routine of FIG. 9 is exited and control is returned to step (ST25) of step (ST8).

  On the other hand, if the detected temperature Th of the temperature sensor (14) is equal to or higher than the ignition reference temperature KH in step (STA1), step (STA4) is executed and the measurement time of the determination timer B reset in step (STA2) is 1. Each time the second time increases, the temperature data H6 to H1 are shifted. Specifically, the contents of the fifth temperature data H5 are written in the contents of the sixth temperature data H6, and the contents of the fourth temperature data H4 are written in the contents of the fifth temperature data H5 in the same manner. The contents of the third temperature data H3 are written in the contents, the contents of the second temperature data H2 are written in the contents of the third temperature data H3, and the contents of the first temperature data H1 are written in the contents of the second temperature data H2, respectively. Further, the detected temperature Th of the temperature sensor (14) is written as the content of the first temperature data H1. The first temperature data H1 to the sixth temperature data H6 are written with old temperature data sequentially as the data number increases.

  Next, when the measurement time of the determination timer B is less than 6 seconds in step (STA5), the ignition determination routine of FIG. 9 is exited. On the other hand, when the measurement time is 6 seconds or more, the temperature in the 6 seconds The difference of the detected temperature Th of the sensor (14), that is, the difference between the detected temperature Th and the temperature written as the sixth temperature data H6 is divided by 6 seconds ((Th−H6) ° C./6 seconds). In addition to calculating the degree of increase per second of the temperature detected by the temperature sensor (14), the degree of increase per second is greater than the reference increase degree KG set in step (ST23) of 4 ° C / 6 seconds. If it is determined (step (STA6)), it is determined that the oil mist scattered from the fatty food is ignited from the upper and lower burners (56) and (55) and fired instantaneously. In such a case, in step (STA7), the main valves (561) and (551) provided in the gas circuits (560) and (550) are closed, the upper and lower burners (56) and (55) are forcibly extinguished, and not shown. A fire alarm is given by a speaker. As a result, it is possible to detect internal combustion and to prevent internal fire.

  On the other hand, in step (STA6), the degree of increase in temperature detected by the temperature sensor (14) per second ((Th-H6) ° C / 6 seconds) is 4 ° C / 6 seconds or less, which is the reference increase degree KG. Then, the ignition determination routine of FIG. 9 is exited and control is transferred to step (ST25) of FIG.

Next, the description returns to step (ST25) in FIG.
In step (ST25), if the heating timer T for monitoring the elapse of the cooking time K has not expired, the control is returned to step (STA), and if the time has expired, the control proceeds to step (ST26). Then, the main valves (561) and (551) provided in the gas circuits (560) and (550) are closed to extinguish the upper and lower burners (56) and (55), thereby completing the cooking in the grill mode.

[Oven mode]
The oven mode is a mode in which the cooking container (53) containing ingredients is stored in the heating chamber (10) and is heated by the upper and lower burners (56) (55). FIG. It is a flowchart which shows.

  When branching to the control of the oven mode in FIG. 7, first, step (ST31) is executed, and it is determined whether or not the ignition timer A started in step (ST8) has measured 30 seconds. If not, control is returned to the above-described step (ST10). This is because the change of the cooking time K by the cooking time setting unit (42) is accepted as in the grill mode described above.

  Next, step (ST32) is executed, and as in step (ST23) of FIG. 8 described above, the ignition reference temperature KH for internal combustion determination is set to 180 ° C., and the reference increase degree KG is set to 4 ° C./6. Set to seconds. The ignition reference temperature KH corresponds to the “ignition reference temperature” in claim 1, and the reference increase degree KG corresponds to the “reference increase degree” in claim 1. The ignition reference temperature KH and the reference increase degree KG in step (ST32) and step (ST23) in FIG. 8 may be set to different values between the steps (ST32) and (ST23).

  Next, in step (ST33), it is determined whether or not the detected temperature Th of the temperature sensor (14) is equal to or higher than 185 ° C., the detected temperature Th is less than 185 ° C., and the measurement time of the ignition timer A in step (ST34). Is determined to be less than 21 minutes, it is determined in step (ST35) whether or not the heating timer T has expired (whether or not the cooking time K has elapsed). If the heating timer T has not expired, an ignition determination routine is executed in step (STA). This ignition determination routine has the contents shown in FIG. 9 described in the above-described grill mode.

  Accordingly, even in the oven mode, it is determined in step (STA1) in FIG. 9 that the detected temperature Th of the temperature sensor (14) is equal to or higher than the ignition reference temperature KH of 180 ° C., and in step (STA6), the temperature sensor ( If it is determined that the detected temperature rise rate per second in 14) is greater than the standard rise degree KG of 4 ° C / 6 seconds, it is determined that the chamber is ignited. In this case, the gas circuit is detected in step (STA7). The main valves (561) and (551) provided at (560) and (550) are closed, the upper and lower burners (56) and (55) are forcibly extinguished, and an ignition notification is given by a speaker (not shown).

  Therefore, if the lid (52) of the cooking container (53) is removed and only the container main body (51) is stored in the heating chamber (10) and fat-rich meat is cooked in a teppanyaki style, or if it is accidentally cooked Even if ingredients such as chicken and fish are directly put into the heating chamber (10) and cooked without using the container (53), the oil mist generated from the ingredients ignites and instantly ignites. Internal firing can be determined.

Returning to the description of step (ST33).
If it is determined in step (ST33) that the temperature detected by the temperature sensor (14) is 185 ° C. or higher, the upper fire burner (56) is extinguished in step (ST36). Thereby, the temperature rise of the upper space where the temperature in the heating chamber (10) is high is suppressed, and the temperature distribution in the heating chamber (10) is made uniform. As a result, the cooking container (53) is placed in an atmosphere having a uniform temperature distribution, and the food in the cooking container (53) is heated and cooked in this state. In addition, until the upper burner (56) is extinguished in the step (ST36) (when the upper and lower burners (56) and (55) are both combusting), it corresponds to the “initial heating step” of the invention of claim 1. After the upper fire burner (56) is extinguished, it corresponds to the “restricted heating step” of the invention of claim 1.

  Next, step (ST37) is executed, and correction for lowering the ignition reference temperature KH set to 180 ° C. in step (ST32) to 160 ° C. for determination of internal ignition is performed, and in step (ST32) Correction is made to reduce the reference increase degree KG set to 4 ° C./6 seconds to 3 ° C./6 seconds. In the present embodiment, the functional unit of the microcomputer that corrects the reference increase degree KG to 3 ° C./6 seconds corresponds to the “correction means” of the invention of claim 1. The functional unit of the microcomputer which corrects the reference increase degree KG to 3 ° C./6 seconds and corrects the ignition reference temperature KH to 160 ° C. corresponds to the “correction means” of the invention of claim 2.

  Then, with the reference increase degree KG corrected as described above, the heating timer T is not timed up in step (ST38), and the detected temperature Th of the temperature sensor (14) is 189 in step (ST39). If it is determined that the temperature is lower than 0 ° C., the ignition determination routine (control in FIG. 9) described in step (STA) is executed.

  When this ignition determination routine is executed, the ignition reference temperature KH and the reference increase degree KG have already been reduced and corrected to a high sensitivity state (step (ST37)). On the other hand, if ignition in the chamber occurs within a predetermined time after extinguishing the upper fire burner (56) in step (ST36), the heating decrease due to the fire extinguishing of the upper fire burner (56) and the heating increase due to the ignition in the chamber Offset. However, in the present embodiment, when the offset is made (predetermined time after extinguishing the upper fire burner (56)), the reference increase degree KG has already been reduced (step (ST37)). It is difficult to be affected by this, and the internal ignition can be accurately detected.

Further, when the upper fire burner (56) is extinguished in step (ST36) and the heating degree of the heating chamber (10) is suppressed, the temperature rise of the heating chamber (10) is also suppressed. Accordingly, if the ignition reference temperature KH, which is an effective ignition reference temperature KH at the time of combustion of the upper burner (56) with a high degree of heating, is kept at 180 ° C, it becomes difficult to detect internal ignition, and the ignition reference temperature KH is lowered to 160 ° C. This prevents a decrease in the detection accuracy of the internal ignition after the upper fire burner (56) is extinguished in step (ST36). Thereby, ignition in a warehouse can be detected more correctly.
If the detected temperature Th of the temperature sensor (14) is equal to or higher than 189 ° C. when the aforementioned step (ST39) is executed, the step (ST40) is prevented in order to prevent the heating chamber (10) from being excessively heated. ) Lower the lower burner (55).

If it is confirmed in step (ST38) that the heating timer T has expired, the main valve (551) is closed in step (ST41) to extinguish the lower burner, thereby completing the cooking in the oven mode. .
In the above embodiment, the lower fire burner (55) and the upper fire burner (56) are provided with the corresponding main valves (551) and (561), but the lower fire burner (55) and the upper fire burner (56) A common main valve may be provided in 56), and an open / close valve may be further provided for only the upper fire burner (56) to extinguish fire independently.

[Modification]
FIG. 10 is a flowchart illustrating a modification of the oven mode control.
In this example, steps (ST31A) to (ST36A) have the same contents as steps (ST31) to (ST36) in FIG.
In step (ST50) following step (ST36A), the auxiliary timer T2 is reset, and in step (ST51), the reference increase degree KG is decreased to 3 ° C./6 seconds until the measurement time of the auxiliary timer T2 becomes 30 seconds or more. At the same time, with the ignition reference temperature KH lowered to 160 ° C. (step (ST52)), an ignition determination routine is executed (step (STA): FIG. 9).

  Therefore, if the ignition in the chamber is performed until the set time of 30 seconds elapses after the upper fire burner (56) is extinguished in step (ST36A), the amount of heating decrease due to the extinguishing of the upper fire burner (56) and the ignition in the chamber However, in the present embodiment, the reference increase degree KG is reduced when the offset is made (step (ST52)). Ignition can be detected accurately. In addition, since the ignition reference temperature KH is lowered to 160 ° C. in step (ST52), the deterioration of the detection accuracy of the internal ignition after extinguishing the upper burner (56) is prevented. Ignition can be detected more accurately.

On the other hand, when the measurement time of the auxiliary timer T2 exceeds 30 seconds, which is the set time, correction is performed to return the reference increase degree KG to 4 ° C./6 seconds (step (ST53)).
Thereafter, control of steps (ST38A) to (ST41A) is performed. This control has the same contents as steps (ST38) to (ST41) in FIG. In this case, when the ignition determination routine of step (STA) is executed subsequent to step (ST39A), that is, after 30 seconds have elapsed since the extinguishing of the upper fire burner (56) (step (ST51)), When the ignition determination routine of (STA) is executed, the state in which the heating reduction amount due to the extinguishing of the upper fire burner (56) and the heating increase amount due to the internal ignition are almost finished. Therefore, at this time, the reference increase degree KG is increased again to 4 ° C./6 seconds (the same value as in step (ST32A)), so that the limited heating process after the upper fire burner (56) is extinguished is slight. There is no worry of misjudgment as internal combustion in response to changes in thermal power.

  In the control of FIG. 10, in step (ST52), the reference increase degree KG is reduced to 3 ° C./6 seconds, and at the same time, the ignition reference temperature KH is corrected to decrease to 160 ° C. On the other hand, even if correction is performed to lower the ignition reference temperature KH to 160 ° C. after a predetermined time (for example, about 5 to 10 seconds) has elapsed since the reference increase degree KG is reduced to 3 ° C./6 seconds. Good.

  In the grill mode of FIG. 8 described above, the upper fire burner (56) and the lower fire burner (55) are burned in the entire process from the start to the end of cooking. It may be divided into limited heating processes, and the reference increase degree KG may be decreased at the stage of transition from the initial heating process to the limited heating process. Further, the ignition reference temperature KH may be decreased when the reference increase degree KG is decreased or after it is decreased.

The perspective view of the drop-in stove explaining embodiment of this invention Vertical section of the drop-in stove in FIG. Sectional view of the grill (2) part of the drop-in stove in FIG. The perspective view of the state which pulled out the drawer | drawing-out part (20) of the grill (2) of the drop-in stove of FIG. Schematic diagram of the control circuit of the drop-in stove in FIG. Control flowchart of drop-in stove in an embodiment of the present invention Oven mode control flowchart in the embodiment of the present invention Control flow chart of grill mode in the embodiment of the present invention Ignition determination routine flowchart Control flowchart of modification of embodiment of this invention

Explanation of symbols

(10) ・ ・ ・ heating chamber
(53) ・ ・ ・ Cooking container
(55) ・ ・ ・ Lower burner
(56) ... Upper fire burner
(21) ・ ・ ・ Opening and closing door
(100) ・ ・ ・ Front opening

Claims (3)

A heating chamber whose front opening is closed by an opening and closing door;
An upper fire burner for heating the upper part of the heating chamber;
A lower fire burner for heating the lower part of the heating chamber;
A temperature sensor for detecting the temperature of the heating chamber,
In a gas cooker in which an initial heating process for burning the upper fire burner and the lower fire burner for an initial heating time, and a limited heating process for extinguishing only the upper fire burner following the initial heating process are performed.
An ignition determination that determines that the internal combustion is performed when the internal temperature detected by the temperature sensor is higher than the ignition reference temperature and the temporal temperature increase degree of the internal temperature detected by the temperature sensor is greater than the reference increase degree. Means are provided,
A gas cooker comprising correction means for reducing the degree of increase in the reference at the stage of shifting from the initial heating process to the limited heating process. In the gas cooker according to claim 1,
The correction means includes
A gas cooker having a function of reducing the ignition reference temperature when or after the reference increase degree is decreased. The gas cooker according to claim 2, wherein
The said correction | amendment means is a gas cooker provided with the function to raise the said reference raise degree again, after setting time passes after reducing the said reference raise degree.

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