JP5127968B1 - Cooker - Google Patents

Abstract

A cooking device capable of suppressing the influence of spilling on other heating parts such as a grill when a spilling is detected at a heating port on a top plate.
SOLUTION: A spill detector 11 for detecting the presence or absence of spillage from an object to be heated on a top plate 2, and a progress determination means (a temperature detector 15 and a controller) for determining the progress of heating in a grill part 5. 9), and when the occurrence of spillage is detected by the spillage detection means 11 during heating by the heater 13, the heater 13 continues or stops the heating operation according to the determination result of the progress status determination means.
[Selection] Figure 3

Description

  The present invention relates to a heating cooker including a top plate on which an object to be heated is placed, and a grill box that houses and heats the food.

  Conventionally, “having electrostatic capacity detecting means for detecting a change in electrostatic capacity generated on the electrode due to the object to be cooked on the top plate, the electrostatic capacity detecting means has changed the electrostatic capacity. When this is detected, an induction heating apparatus that controls the heating power to be reduced or stopped by the heating control unit has been proposed. (For example, refer to Patent Document 1.)

JP 2010-182659 A (5th page, FIG. 1)

  The heating cooker described in Patent Document 1 reduces or stops the heating power at the heating port when the change in capacitance is detected by the capacitance detection means and is determined to be spilled. Suppresses the spread of damage caused by spills. However, in the heating cooker described in Patent Document 1, the heating unit provided in addition to the heating port on the top plate where the spilling occurred has not been considered. For example, when a spill occurs on the top plate, if a heating operation is being performed in another heating unit such as a grill, the user can respond to the spill (such as processing of spilled contents) and other Although you have to pay attention to both the heating conditions in a heating part, there is a possibility that one side will be taken care of and the other side will be neglected. For this reason, in addition to the spilling on the top plate, an easy-to-use cooking device that takes into account the grill cabinet has been desired.

  The present invention has been made to solve the above-described problems, and provides an easy-to-use cooking device that takes into consideration the grill storage in addition to the spilling on the top plate.

  The cooking device according to the present invention is provided on the main body, the top plate on which the object to be heated is placed, the inside of the main body below the top plate, and the top plate placed on the top plate Heating means for heating an object to be heated, overflowing detection means for detecting the presence or absence of spillage from the object to be heated on the top plate, a grill box provided in the main body and containing a cooked food, and the grill A grill heating means for heating the cooked food in the oven, and a progress status judging means for judging the progress status of the heating in the grill cabinet, and the occurrence of spillage by the spillage detection means during heating by the grill heating means Is detected, the grill heating means continues or stops the heating operation according to the determination result of the progress status determination means. That.

  According to the present invention, when the occurrence of spillage is detected by the spillage detection means during heating by the grill heating means, the grill heating means continues or stops the heating operation according to the determination result of the progress status determination means. did. For this reason, for example, when the heating in the grill warehouse has not progressed to a predetermined stage, by stopping the heating in the grill warehouse, the user can concentrate on the response to the spill, and the convenience can be improved. Further, for example, when the heating in the grill is progressing to a predetermined stage, the cooking in the grill can be prevented by continuing the heating in the grill. Thus, a user-friendly cooking device can be obtained.

It is a perspective view of the induction heating cooking appliance which concerns on Embodiment 1. FIG. It is a block diagram which shows the internal structure of the induction heating cooking appliance which concerns on Embodiment 1. FIG. It is a flowchart which shows operation | movement of the induction heating cooking appliance which concerns on Embodiment 1. FIG. It is a flowchart which shows operation | movement of the induction heating cooking appliance which concerns on Embodiment 2. FIG. It is a flowchart which shows operation | movement of the induction heating cooking appliance which concerns on Embodiment 3.

  Hereinafter, an embodiment of a heating cooker according to the present invention will be described with reference to the drawings. In the embodiment, an induction heating cooker provided with an induction heating coil as a heating means for heating an object to be heated on the top plate will be described as an example. Note that the present invention is not limited to the embodiments.

Embodiment 1 FIG.
FIG. 1 is a perspective view of an induction heating cooker according to an embodiment. The induction heating cooker according to Embodiment 1 is a built-in type induction heating cooker that is used by being incorporated in an installation space formed in a kitchen. In FIG. 1 and each figure to be described later, the same reference numerals denote the same or corresponding parts, which are common throughout the entire specification.

  In FIG. 1, the induction heating cooking appliance which concerns on this Embodiment 1 attaches the top plate 2 which consists of heat resistant glass and a metal frame to the upper surface of the box-shaped main body 1 with which the top | upper surface was opened. It is configured to be. The top plate 2 is formed larger than the opening of the main body 1.

On the surface of the top plate 2, a circular display (hereinafter referred to as heating ports 3 a to 3 c) is printed for the purpose of indicating a heating region at a position where a heating coil 8 (described later) in the main body 1 is disposed. Yes.
In the first embodiment, the heating ports 3a and 3b are heating ports with a relatively large heating output, and the heating port 3c is a heating port with a relatively small heating output with respect to the two heating ports described above. It is. In the following description, the heating ports 3a, 3b, and 3c may be collectively referred to as the heating port 3.

  In a position corresponding to the heating ports 3a, 3b, and 3c on the top plate 2, an object to be heated 4 such as a pan for putting and heating the food is placed.

  A grill portion 5 is provided on the front side inside the main body 1. The grill unit 5 has a box-shaped cooking chamber 12 (grill chamber) having wall surfaces on the left, right, top, bottom, and back sides formed of metal plates such as stainless steel and steel plates, and the front surface is open. The front opening of the cooking chamber 12 of the grill unit 5 is covered with a grill door 12a so that it can be opened and closed. Opening the grill door 12a allows food such as food to be taken in and out of the cooking chamber 12.

  On the upper front side of the top plate 2, there are a display unit 7 for displaying information such as an input operation and a set thermal power state, and an operation unit 6 for inputting an operation related to heating control. Are provided corresponding to each. The display unit 7 is composed of, for example, a liquid crystal panel (LCD) or an LED. For example, the operation unit 6 is configured by a touch switch composed of an electrode such as a transparent conductive film, and detects an input operation based on a change in capacitance when a user's finger or the like contacts the electrode arrangement position. To do. The operation unit 6 is not limited to the touch switch, and may be a contact button using a membrane sheet, for example, or may be provided with a dial for adjusting the heating power, a switch for operating various cooking settings, and the like. The operation unit 6 may be disposed on the front side of the main body 1.

FIG. 2 is a block diagram showing an internal configuration of the induction heating cooker according to the first embodiment.
As shown in FIG. 2, the induction heating cooker includes a heating coil 8 as a heating means for heating an object to be heated 4 on the top plate 2, a driving unit 10 that drives the heating coil 8, and a driving unit 10. The control part 9 which controls the operation | movement of the whole induction heating cooking appliance is included, and the spilling detection means 11 is provided.

  The heating coil 8 is disposed below the top plate 2 and inside the main body 1. The heating coil 8 is provided in each heating port 3. One heating coil 8 may be provided for one heating port 3, or a plurality of heating coils 8 may be provided for one heating port 3. Further, in the first embodiment, an example in which the heating coil 8 is provided as a heating means in the heating port 3 is shown. Heating means for heating may be provided by other than the above, and the specific configuration of the heating means in the heating port 3 is not limited.

  The drive unit 10 includes an inverter circuit that is controlled by the control unit 9 and supplies high-frequency power to each heating coil 8.

The spill detector 11 includes one or more electrodes 11a disposed in contact with the lower surface of the top plate 2 corresponding to the periphery of the heating port 3, a capacitance measuring circuit 11b, and a spill detector 11c.
The electrode 11a is configured, for example, by printing on the lower surface of the top plate 2 with a conductive paint or by bonding or pressing (crimping) a conductor to the lower surface of the top plate 2. A plurality of electrodes 11a may be provided for one heating port 3, and the shape and size of the electrodes 11a can be arbitrarily set.
The electrode 11a is formed by the dielectric material such as the object to be heated 4 or the food to be cooked, water, or the human body touching the top plate 2 on the electrode 11a, thereby generating the static electricity between the electrode 11a and the dielectric. The change in capacitance is input to the capacitance measuring circuit 11b.

  The capacitance measuring circuit 11b converts the change in capacitance into a voltage, and outputs the detected voltage to the overflow determining unit 11c. When the amount of change in the capacitance obtained from the output value from the capacitance measuring circuit 11b is equal to or greater than a predetermined value, the overflow determination unit 11c determines that the overflow has occurred and outputs the determination result to the control unit 9.

Next, the grill part 5 will be described.
In the cooking chamber 12 of the grill unit 5, there are a heater 13 as a heating source of the grill unit 5, a grill control unit 14 that controls the heating of the heater 13, and a temperature detection unit 15 that detects the temperature in the cooking chamber 12. Is provided.

  The heater 13 is arrange | positioned in both the upper direction and the downward direction of the cooking cabinet 12 in this Embodiment 1, and heats the to-be-heated object accommodated in the cooking cabinet 12 from the upper and lower sides. The heating power and heating operation of the heater 13 are controlled by the grill control unit 14. Note that the heater 13 may be provided only above or below the cooking chamber 12, for example, on the side of the cooking chamber 12. Further, the grill control unit 14 may not be provided. In that case, the control relating to the operation of the grill portion 5 can be configured to be performed by the control portion 9.

  The temperature detection unit 15 is a temperature sensor that detects the temperature in the cooking cabinet 12 and outputs the detection result to the control unit 9. In the first embodiment, the temperature detection unit 15 is arranged inside the cooking cabinet 12 to detect the temperature in the cooking cabinet 12, but the installation location of the temperature detection unit 15 is particularly limited. It is not a thing.

  The control unit 9 controls the heating operation by the heating coil 8 via the drive unit 10 based on the operation signal regarding the heating power and the heating mode set in the operation unit 6 and the detection result of the overflow detection means 11.

The control unit 9 controls the heating operation by the heater 13 via the grill control unit 14 based on the operation signal related to the heating power and the heating mode set in the operation unit 6 and the detected temperature of the temperature detection unit 15. Further, in the heating control in the grill unit 5, the control unit 9 depends on the detection result of the overflow detection means 11 and the heating progress in the grill unit 5 determined based on the detected temperature of the temperature detection unit 15. The heating operation of the heater 13 is controlled. In addition, the detail about control of the heating operation in the grill part 5 is mentioned later.
Further, the control unit 9 causes the display unit 7 to display information such as information set by the operation unit 6, the heating state at each heating port 3 and the grill unit 5, and the detection result of the overflow detection means 11.

  Note that the control unit 9, the grill control unit 14, and the overflow determination unit 11c can be configured by hardware such as a circuit device that implements the function, or an arithmetic device such as a microcomputer or CPU, It can also be configured by software to be executed. Further, the configuration of the control unit 9, the grill control unit 14, the overflow determination unit 11c, and the like is described in terms of functional concept, and does not necessarily need to be physically configured as illustrated in FIG. That is, as long as the functions of the control unit 9, the grill control unit 14, and the overflow determination unit 11 c can be realized, the specific forms relating to specific device distribution / integration are not limited to those illustrated.

The “heater 13” corresponds to the “grill heating means” in the present invention.
In addition, the “temperature detection unit 15” and the “control unit 9” in the first embodiment correspond to “progress status determination unit” in the present invention.

Next, the operation of the induction heating cooker according to the first embodiment will be described.
FIG. 3 is a flowchart showing the operation of the induction heating cooker according to the first embodiment.

  When an operation for starting heating is performed on the operation unit 6 corresponding to the heating port 3 by the user, heating in the heating port 3 is started (S100). Specifically, the control unit 9 supplies high-frequency power to the heating coil 8 via the drive unit 10 so that the heating power set in the operation unit 6 can be obtained, and thereby, on the top plate 2 of the heating port 3. An eddy current flows through the heated object 4 placed on the heated object 4 to generate heat.

  When heating is started, the control unit 9 determines whether or not spillage has occurred based on the capacitance of the electrode 11a output from the spillage detection means 11 (S101). The determination of the occurrence of spilling can be made, for example, at a predetermined cycle. When no spilling has occurred (S101; No), heating at the heating port 3 is continued.

  On the other hand, when it is determined that the spilling has occurred at the heating port 3 (S101; Yes), the control unit 9 stops the heating of the heating port 3 or the heating power set by the operation unit 6 Further, the drive unit 10 is controlled so as to reduce the thermal power (S102). Thus, by stopping the heating or reducing the heating power, it is possible to stop the occurrence of spillage from the heated object 4 placed on the heating port 3.

  Subsequently, the control unit 9 confirms whether or not the grill unit 5 is performing a heating operation via the grill control unit 14 (S103). When the grill part 5 is not performing the heating operation (S103; No), the operation ends at the above-described operation of S102.

  On the other hand, when the grill unit 5 is being heated by the heater 13 disposed in the cooking cabinet 12 (S103; Yes), the control unit 9 measures the temperature T in the cooking cabinet 12 by the temperature detection unit 15. To do. A magnitude comparison determination is performed between the measured temperature T and a predetermined value Tth preset in the grill control unit 14 (S104). Here, the predetermined value Tth is a value for determining the heating state of the object to be heated in the cooking chamber 12 of the grill unit 5. When heating is started in the grill unit 5, the temperature in the cooking chamber 12 rises as the heating time elapses. Therefore, by comparing the temperature T in the cooking chamber 12 with the predetermined value Tth, The progress of heating of the object to be heated can be determined.

  If the temperature T in the cooking chamber 12 is lower than the predetermined value Tth (S104; No), the control unit 9 controls the grill control unit 14 to stop the heating by the heater 13, and performs the heating operation in the grill unit 5. Stop (S105). That is, when the temperature T in the cooking chamber 12 is lower than the predetermined value Tth, it is determined that not much time has passed since the start of heating in the grill unit 5 (immediately after the start of heating), and the heating in the grill unit 5 is performed. Is stopped. By doing in this way, when a spill occurs at the heating port 3, the user can cope with the processing of the spilled contents without paying attention to the cooking state in the grill. Further, if the predetermined value Tth is set to a temperature (for example, 50 ° C.) at which the denaturation of protein or the like contained in the cooked food is assumed, for example, before the cooked food in the grill 5 is denatured, Since heating is stopped, cooking failure due to cooking interruption during cooking can be suppressed.

  On the other hand, if the temperature T in the cooking chamber 12 is equal to or higher than the predetermined value Tth (S104; Yes), the control unit 9 controls the grill control unit 14 to continue the heating by the heater 13 as it is in the grill unit 5. The heating operation is continued (S106). That is, when the temperature T in the cooking chamber 12 is equal to or higher than the predetermined value Tth, it is determined that a certain amount of time has elapsed from the start of heating in the grill unit 5 and the heating in the grill unit 5 is continued. When spilling occurs at the heating port 3 while the temperature of the cooked food in the grill unit 5 has risen, priority is given to advancing cooking in the grill unit 5 to prevent cooking in the grill unit 5. It becomes possible to prevent the result (failure).

  Thus, in the induction heating cooker according to the first embodiment, when the contents of the object to be heated 4 placed on the heating port 3 on the top plate 2 are spilled, the heating port on the top plate 2 is heated. In addition to stopping the heating of 3 (decrease in thermal power), the heating operation of the grill unit 5 is stopped or the heating operation is continued according to the operation state of the grill unit 5.

  As described above, in the first embodiment, when the spilling occurs at the heating port on the top plate, the heating operation of the grill portion is stopped according to the heating operation state in the grill portion. For this reason, the user can perform processing (cleaning such as wiping) of the spilled content on the top plate without paying attention to the cooking state in the grill portion.

  In addition, when spilling occurs on the top plate, the heating state in the grill is detected by temperature, and if the temperature in the grill chamber rises above a predetermined value, the heating operation of the grill continues without stopping. I tried to do it. For this reason, if spilling occurs when cooking in the grill part has progressed to some extent, the cooking operation in the grill part is prioritized so that cooking in the grill part is unsuccessful (failure) ) Can be prevented.

  The predetermined temperature Tth described in the first embodiment may be set as appropriate. For example, if the temperature is set to 50 ° C., which is a little higher than room temperature, if the spilling occurs immediately after the start of cooking on the grill, the grill When the temperature in the cooking chamber has reached 50 ° C. or higher, where it is assumed that the protein contained in the cooked product is denatured, for example, cooking on the grill is continued as it is. For this reason, it becomes possible to prevent the cooking failure by the cooking interruption in the middle.

  Moreover, in this Embodiment 1, although demonstrated as what uses the temperature (absolute value) detected by the temperature detection part as a stop or continuation condition of the heating operation in a grill part, the progress state of the cooking in a grill warehouse Any of them can be used as long as they can be confirmed. For example, an increase value from the temperature in the grill at the start of heating, a time from the start of heating in the grill, or the like may be used, and the same effect is achieved.

  In the first embodiment, the spillage detection means 11 that detects the occurrence of spillage by the capacitance of the electrode has been described as an example. However, a specific configuration for detecting the occurrence of spillage on the top plate 2 is described below. It is not limited to this. Regardless of the specific configuration for detecting the occurrence of spilling, the effects shown in the first embodiment can be achieved. The same applies to the embodiments described later.

Embodiment 2. FIG.
In the first embodiment, the heating operation of the grill is stopped or continued according to the temperature inside the grill when the spilling occurs. In the second embodiment, an embodiment in which the heating operation at the time of occurrence of spillage is stopped or continued according to the operation time of the grill is shown.
FIG. 4 is a flowchart showing the operation of the induction heating cooker according to the second embodiment. In addition, the structure of the induction heating cooking appliance of this Embodiment 2 is the same as that of FIG. 1, FIG. 2 shown in Embodiment 1, and in this Embodiment 2, it is centering on the difference with Embodiment 1. FIG. explain.

  The operation of the induction heating cooker according to the second embodiment will be described with reference to FIG. Here, the description will be made on the assumption that heating is already started at the heating port 3.

  When an operation for starting heating is performed on the operation unit 6 corresponding to the grill unit 5 by the user, the heating operation in the grill unit 5 is started (S200). Specifically, the control unit 9 controls the grill control unit 14 to cause the heater 13 to generate heat so that the heating power set in the operation unit 6 can be obtained. Moreover, the control part 9 is provided with the time measuring device (time measuring means) which is not shown in figure, and starts time-measurement of the time t from the heating start by the heater 13 using this time measuring device (S201).

  As in the first embodiment, the control unit 9 determines whether or not spillage has occurred at the heating port 3 on the top plate 2 based on the output from the spillage detection means 11 (S202). When it is determined that no spillage has occurred (S202; No), the heating operation time t in the grill portion 5 is continuously counted. If no spillage occurs at the heating port 3 as it is, the grill unit 5 is instructed to stop heating by the operation unit 6 (or until a set time elapses if a heating stop timer function is provided, or Heating will continue (until it is determined that the food in the grill has been heated to the specified state).

  On the other hand, if it is determined that a spill is occurring at the heating port 3 (S202; Yes), the control unit 9 stops heating the heating port 3 as described in the first embodiment. Alternatively, the set power is reduced to stop the occurrence of spilling (S203). As a result, the control unit 9 takes measures against spilling over the heating port on the top plate.

  Subsequently, the control unit 9 refers to the heating time t of the grill measured by the grill control unit 14, and performs a size comparison determination between the heating time t and a preset predetermined time tth (S204). When the heating time t is less than the predetermined time tth (t <tth) (S204; No), it is determined that the heating time in the grill unit 5 is relatively short, that is, the state immediately after the start of cooking. The heating operation is stopped (S205).

  On the other hand, when it is determined that the heating time t in the grill unit 5 is equal to or longer than the predetermined time tth (t ≧ tth) (S204; Yes), the heating time in the grill unit 5 is relatively long, that is, in the grill unit 5. It is determined that cooking has progressed to some extent, and the operation is continued without stopping heating in the grill section 5 (S206).

  That is, in the second embodiment, the progress of heating in the grill unit 5 is determined based on the measurement time of a timing device (not shown) that measures the time from the start of heating in the grill unit 5. In the second embodiment, “control unit 9” and “timer” (not shown) correspond to “progress status determination means” in the present invention.

  As described above, in the second embodiment, the heating operation at the grill portion when the spilling occurs at the heating port on the top plate is determined according to the heating operation time at the grill portion. . And, when the heating time in the grill part is relatively short, the grill heating is stopped, so that the user does not pay attention to the cooking state in the grill part, and the spilled contents on the top plate Can be performed (cleaning such as wiping).

  In addition, when the time from the start of heating in the grill portion is relatively long, it is determined that cooking in the grill portion has progressed to some extent, and heating in the grill portion is continued to perform cooking. It is possible to prevent cooking failures (failures).

In addition, the stop or continuation of the heating operation of the grill portion is determined by the length of the heating time in the grill portion, so it can be determined regardless of the material and amount of the cooked food in the cooking chamber. Thus, it becomes possible to further prevent the cooking failure (failure).
Although the second embodiment does not particularly describe how to determine the heating (cooking) time in the grill portion, the grill portion estimates the amount of cooked food (heat capacity) as the heating starts. Determine the time to finish cooking. The estimation method is, for example, a method of estimating the size of the cooked food based on the temperature rise in a predetermined time from the start of heating. The length of the heating time described in the second embodiment means the length of the heating elapsed time after the time from the start of cooking in the grill portion to the end of cooking is determined as described above.

Embodiment 3 FIG.
In the first and second embodiments described above, when a spill occurs on the top plate 2, the cooking operation in the grill unit 5 according to the temperature in the cooking chamber 12 of the grill unit 5 or the elapsed time from the start of cooking. It was decided to stop or continue. In the third embodiment, a method for notifying the user when the heating operation of the grill portion 5 is stopped after the spilling has occurred will be described.

  FIG. 5 is a flowchart showing the operation of the induction heating cooker according to the third embodiment. 5 includes the same processes as those in FIG. 1 described in the first embodiment, the same processes are denoted by the same step numbers and the description thereof is omitted. Here, the differences from FIG. The explanation is centered.

  As described in the first embodiment, when the heating chamber temperature T of the grill unit 5 is less than the predetermined value Tth (S104; No) in step S104, the heating operation of the grill unit 5 is stopped (S105). In this Embodiment 3, the display part 7 performs the display regarding the heating operation stop of the grill part 5 (S107).

  Here, the contents displayed when the heating operation of the grill unit 5 is stopped in step S107 of FIG. 5 will be described. As a kind of content displayed on the LCD screen of the display unit 7, first, the reason why the heating operation of the grill unit 5 is stopped is displayed. For example, “We detected a spill, so we stopped heating. "Is displayed. In this case, it is good also as a display content which notifies that both the heating port 3 on the top plate 2 and the grill part 5 were stopped.

  Secondly, a display notifying of how to deal with spilling is performed. For example, “If it is spilled on the top plate, wipe it off well. (Burn Caution) ”is displayed. Furthermore, a warning message such as “When taking out the food in the grill, the inside and food may be hot” can be displayed.

  Third, display a notice to remind you when resuming cooking. For example, “Please reset the various settings of the grill” is displayed.

  As described above, in the third embodiment, when the spilling occurs at the heating port on the top plate and the heating operation at the grill portion is stopped, the reason for stopping the heating of the grill portion, the response to the reason, and the cooking Added notices for restarting. Thus, in this Embodiment 3, since it guides so that a user can perform operation and a process until cooking resumption without hesitation after a heating operation stop, Embodiment 1 and Embodiment In addition to the effect of 2, there is an effect that the usability can be further improved.

  Although the third embodiment has been described as a method of sequentially displaying the contents on the LCD (liquid crystal) screen of the display unit 7, the display method is not limited. For example, the first, second, and third display contents may be displayed on the display unit 7 at the same time, and the same effect is obtained.

  Furthermore, although the description has been made assuming that the display unit 7 is provided as a notification device that notifies the user and performs visual notification, the configuration for notification is not limited to the visual notification device such as the display unit 7. For example, the user may be notified by voice using a speaker (not shown), or visual notification and voice notification may be performed in combination. The effect can be increased.

  In the third embodiment, the combination with the first embodiment has been described as an example. However, the notification operation described in the third embodiment can be combined with the second embodiment, and the same effect can be obtained. In this case, a process corresponding to step S107 shown in FIG. 5 may be performed after the process of step S205 in FIG.

  In addition, as a means for determining the progress of heating in the grill unit 5, the detected temperature of the temperature detecting unit 15 is used in the first embodiment, and the elapsed time from the start of heating in the grill unit 5 is used in the second embodiment. However, other configurations may be employed. For example, when heating in the grill unit 5 is performed through a plurality of stages according to a predetermined sequence, the progress of the heating in the grill unit 5 is determined according to which stage of the sequence has been progressed. Can do.

  DESCRIPTION OF SYMBOLS 1 Main body, 2 Top plate, 3 Heating port, 4 Heated object, 5 Grill part, 6 Operation part, 7 Display part, 8 Heating coil, 9 Control part, 10 Driving part, 11 Overflow detection means, 11a Electrode, 11b Static Capacitance measurement circuit, 11c spilling judgment unit, 12 cooking chamber, 12a grill door, 13 heater, 14 grill control unit, 15 temperature detection unit.

Claims (5)

A top plate provided on the main body and on which the object to be heated is placed;
A heating means provided in the main body below the top plate and for heating the object to be heated placed on the top plate;
Overflow detection means for detecting the presence or absence of overflow from the heated object on the top plate;
A grill that is provided in the main body and accommodates food;
Grill heating means for heating the food in the grill;
A progress determination means for determining the progress of heating in the grill,
In the case where the occurrence of spillage is detected by the spillover detection means during heating by the grill heating means,
The cooking device according to claim 1, wherein the grill heating unit continues or stops the heating operation according to a determination result of the progress state determination unit. The progress status determination means includes temperature detection means for detecting the temperature in the grill, and determines the progress status of the heating based on the detected temperature of the temperature detection means,
In the case where the occurrence of spillage is detected by the spillover detection means during heating by the grill heating means,
The grill heating unit continues the heating operation if the temperature detected by the temperature detection unit is equal to or higher than a predetermined temperature, and stops the heating operation if the temperature detected by the temperature detection unit is lower than the predetermined temperature. The cooking device according to claim 1. The progress status determining means has time measuring means for measuring the time from the start of heating in the grill warehouse, and determines the progress status of the heating based on the measurement time of the time measuring means,
In the case where the occurrence of spillage is detected by the spillover detection means during heating by the grill heating means,
The grill heating means continues the heating operation if the time measured by the time measuring means is a predetermined time or longer, and stops the heating operation if the time measured by the time measuring means is less than the predetermined time. 1 is a heating cooker. When the occurrence of spillage is detected by the spillover detection means, and the grill heating means stops the heating operation, a notification device is provided for notifying that the heating operation of the grill heating means has stopped because the spillover has been detected. The heating cooker as described in any one of Claims 1-3 characterized by the above-mentioned. The notification device notifies at least one of precautions for resuming the heating operation by the grill heating unit and a procedure for resuming the heating operation by the grill heating unit. Cooking device.

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