JP5361515B2 - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker setting appropriate burning and sticking prevention measure starting temperature in any cases where food with high viscosity and low fluidity such as a curry is cooked and where cooking is performed by using a cooling container with low thermal conductivity such as an earthen pot, securely preventing burning and sticking and enabling efficient cooking. <P>SOLUTION: (a) The burning and sticking prevention measure starting temperature is set to be "latest balanced detection temperature+predetermined temperature", and when a cooked object reaches the temperature, burning and sticking prevention measures are executed. (b) In the case where the condition of "this balanced detection temperature being higher than previous balanced detection temperature" is achieved continuously predetermined times, (A) when the burning and sticking prevention measure starting temperature exceeds predetermined limit temperature, the limit temperature is used as the burning and sticking prevention measure starting temperature, and (B) when the burning and sticking prevention measure starting temperature is the predetermined limit temperature or lower, a value of the "latest balanced detection temperature+predetermined temperature" is used as the burning and sticking prevention measure starting temperature, to execute the burning and sticking prevention measures when the cooked object reaches the temperature. <P>COPYRIGHT: (C)2011,JPO&amp;INPIT

Description

  The present invention relates to a cooking device, and more particularly, to a cooking device having a non-burning function.

  In a cooking device using gas as fuel, there has been proposed a cooking device having a function of preventing the burning of cooked food in cooking containers such as pots and kettles (see Patent Document 1).

  The heating cooker sets a stop temperature for stopping the gas supply control device of the stove part according to the type of the cooked food in the cooking container discriminated by the cook discriminating means, and the judgment control means uses the temperature sensor. When the detected temperature rises to the stop temperature, the cooker has a non-burning function that stops the gas supply control device.

  In this cooking device, while the detection temperature of the grill thermocouple for detecting the temperature change due to the combustion of the grill gas burner is higher than the predetermined temperature, the grill operation determination means generates an operation signal, While the stop temperature setting means is receiving the operation signal, the stop temperature used by the determination control means is set to a second stop temperature that is higher than the first stop temperature by a predetermined temperature, and the grill is used. Even in this case, the heating of the cooking container is not stopped in the middle of cooking due to the influence of the heat of the grill portion.

  By the way, when a clay pot having a lower thermal conductivity than a metal pot is used as the cooking container, the temperature detected by the temperature detecting means for the stove contacting the bottom of the clay pot (the cooking container) is the cooking container. It tends to be higher than the temperature of the food inside.

  In particular, when the grill is used at the same time as the stove, the temperature detected by the temperature detecting means for the stove that is in contact with the bottom of the cooking container is affected by the heat from the combustion of the gas burner for the grill. The tendency to become higher than the temperature of the food becomes even stronger.

  Therefore, in the case of using the above conventional technique, in order to prevent the heating of the cooking container from being stopped during cooking (so-called premature cutting) due to the heat of the grill part, the thermal conductivity of the earthenware pan or the like is prevented. It is necessary to set the second stop temperature to a higher eye temperature than the case where only a metal pan is assumed, assuming the use of a low cooking container.

  On the other hand, when reheating cooking such as curry cooked the previous day, even when a metal pan is used as a cooking container, the viscosity of the cooked food (curry) in the cooking container is high and the fluidity is low. As a result, the temperature detected by the temperature detecting means for the stove that is in contact with the bottom of the cooking container tends to be higher than the average temperature of the cooked food (curry) in the cooking container. Therefore, for example, it is desirable to set the stop temperature for preventing scorching to a higher eye temperature than when cooking boiled food having a viscosity that is not so high and good fluidity. In other words, when the viscosity of the cooked food (curry) in the cooking container is high and the flowability is low, compared to the case of cooking boiled food that is not so high in viscosity and good in fluidity, it is stopped to prevent burning. By setting the temperature to a high eye temperature, it is possible to prevent a lack of warming due to insufficient heating when the burning prevention function is activated and heating by the stove burner is stopped.

  However, when the cooked food in the cooking container has a high viscosity and low fluidity, such as when the curry is reheated, the stop temperature to prevent burning when the grill is used is set too high. Then, when the burning prevention function is activated and the heating by the stove burner is stopped, there is a possibility that the vicinity of the bottom of the cooking container (curry) is burnt. Therefore, the actual situation is that it is not possible to set the stop temperature for preventing burning to a very high eye temperature.

  In consideration of the above circumstances, when a clay pot is used as a cooking container, the stop temperature to prevent scorching is set to a high eye temperature, while the viscosity of the food in the cooking container such as reheating the curry When the flow rate is high and the fluidity is low, it is desirable that the stop temperature for preventing scorching is not so high.

  However, depending on whether the grill is used or not, only changing the stop temperature to prevent scorching will make cooking when the viscosity of the food in the cooking container is high and the fluidity is low, such as a clay pot Therefore, it is impossible to determine whether the cooking is performed in a cooking container having a small thermal conductivity, so that it is not possible to set an appropriate stop temperature for preventing burning according to the contents of cooking.

JP 09-310860 A

  The present invention has been made in view of the above circumstances, and when cooking a cooked product with low viscosity and high fluidity such as curry or when cooking using a cooking container with low thermal conductivity such as a clay pot In any case, it is possible to set the appropriate starting temperature for preventing burns according to the contents of cooking, and the cooking device that can efficiently cook without preventing burns. The purpose is to provide.

In order to achieve the above object, the cooking device of the present invention comprises:
A temperature obtained by adding a predetermined value to the value of the equilibrium detection temperature at which the temperature of the bottom portion of the cooking vessel placed on the stove part is in an equilibrium state, provided with a stove part and a grill burner , The heating is stopped in order to prevent the burning, or the burning prevention measure starting temperature for suppressing the heating is set, and the cooking is stopped or suppressed when the cooked food reaches the burning prevention measure starting temperature. A cooking device with a function to prevent scorching,
(a) The start temperature of the burn prevention measure is “the latest equilibrium detection temperature + predetermined temperature”, and the burn prevention measure is executed when the cooked food reaches the start temperature of the burn prevention measure,
(b) When the condition of “current equilibrium detection temperature> previous equilibrium detection temperature” is satisfied for a predetermined number of times, (b) prevention of burning determined by the formula “latest equilibrium detection temperature + predetermined temperature”. When the measure start temperature is equal to or higher than the predetermined limit temperature, the limit temperature is set as the start temperature for preventing the burning, and (b) the start of the burn prevention measure obtained by the formula of “latest equilibrium detection temperature + predetermined temperature”. When the temperature is lower than the predetermined limit temperature, the temperature obtained by the formula of “the latest equilibrium detection temperature + predetermined temperature” is set as the burn-in prevention measure start temperature, and the cooked product becomes the burn-in prevention measure start temperature. Configured to perform non-stick measures when reached ,
When the grill burner is not burning, the predetermined limit temperature is set to the first limit temperature, and the increment of the equilibrium detection temperature is increased each time the equilibrium detection temperature is updated when the grill burner is burning. When the condition of “(previous equilibrium detection temperature−previous equilibrium detection temperature) <(current equilibrium detection temperature−previous equilibrium detection temperature)” is satisfied, the predetermined limit temperature is set as the first limit temperature. And
When the grill burner is burning and the equilibrium detection temperature is updated, the increment of the equilibrium detection temperature does not increase. “(Previous equilibrium detection temperature−previous equilibrium detection temperature) ≧ (current equilibrium detection temperature” The predetermined limit temperature is set to a second limit temperature higher than the first limit temperature when the condition of “the previous equilibrium detection temperature)” is satisfied .

The heating cooker of the present invention, even when the Gurirubana is not burned, during a predetermined period of time immediately after Gurirubana extinguishing after providing the Gurirubana is burned for a predetermined time or more, equilibrium detected temperature is updated When the condition of “(previous equilibrium detection temperature−previous equilibrium detection temperature) ≧ (current equilibrium detection temperature−previous equilibrium detection temperature)” is satisfied, the increase width of each equilibrium detection temperature does not increase. The limiting temperature is set to a second limiting temperature higher than the first limiting temperature.

According to the cooking device of the present invention , (a) the start temperature of the burn prevention measure is set to “the latest equilibrium detection temperature + predetermined temperature”, and the burn prevention measure is executed when the cooked food reaches the start temperature of the burn prevention measure. On the other hand, when the condition of (b) “current equilibrium detection temperature> previous equilibrium detection temperature” is satisfied continuously for a predetermined number of times, (b) charred obtained by the formula “latest equilibrium detection temperature + predetermined temperature” When the preventive measure start temperature is equal to or higher than the predetermined limit temperature, the limit temperature is defined as the burn-out preventive measure start temperature, and (b) the burn-out preventive measure start temperature obtained by the formula “latest equilibrium detection temperature + predetermined temperature”. However, if the temperature is lower than the predetermined limit temperature, the temperature obtained by the formula of “latest equilibrium detection temperature + predetermined temperature” is set as the burn-in prevention measure start temperature, and the cooked food reaches the burn-out prevention measure start temperature. Since the anti-burning measures are executed at the time, if the cooked food is like a normal boiled food, an appropriate temperature according to the progress of cooking is not set as the non-sticking starting temperature. It is possible to perform reliable cooking, and the cooked product can be burnt even when the cooked product has a high viscosity such as curry and the equilibrium detection temperature gradually increases over time. Efficient cooking can be performed while preventing.
That is, when cooking a product such as curry that has a high viscosity and the equilibrium detection temperature gradually increases with time, the temperature obtained by adding a predetermined value to the equilibrium detection temperature is the start temperature for preventing the burning. Instead of setting the stop temperature for preventing scoring to a predetermined value (150 ° C. in the present embodiment), it is possible to prevent scoring as the equilibrium detection temperature is repeatedly updated. The occurrence of scorching due to the stop temperature being set to a value that is too high can be prevented.

Further, when the grill burner is not combusting, the predetermined limit temperature is set to the first limit temperature, and the increment of the equilibrium detection temperature is increased every time the equilibrium detection temperature is updated when the grill burner is combusting. When the condition “(Previous equilibrium detection temperature−Previous equilibrium detection temperature) <(Current equilibrium detection temperature−Previous equilibrium detection temperature)” is satisfied, the predetermined limit temperature is set to the first limit temperature , When the grill burner is combusting, the increment of the equilibrium detection temperature does not increase every time the equilibrium detection temperature is updated. “(Previous equilibrium detection temperature−previous equilibrium detection temperature) ≧ (current equilibrium detection temperature− since so as to set a predetermined limit temperature higher than the first limit temperature second limit temperature when the previous equilibrium detected temperature) "condition is satisfied, the influence of combustion Gurirubana, for example soil In the case of cooking ordinary boiled food using a pan made of a material with low thermal conductivity as in the above, the viscosity of curry etc. is high and the flowability is low even though the cooked food is not burnt While preventing the occurrence of so-called premature cuts, where the conditions that should be applied when cooking the food are applied and the burn of the food is not burned, the burner is stopped. Regardless of the type of food, it is possible to reliably prevent the occurrence of scorching and perform efficient cooking.

Further, in the heating cooker according to the present invention, even when the grill burner is not combusted, every time the equilibrium detection temperature is updated during a predetermined time immediately after the grill burner is extinguished after the grill burner burns for a predetermined time or more. When the condition “(Previous equilibrium detection temperature−Previous equilibrium detection temperature) ≧ (Current equilibrium detection temperature−Previous equilibrium detection temperature)” is satisfied, the predetermined limit temperature is not increased. Is set to a second limit temperature higher than the first limit temperature , for example , when cooking a food having a low viscosity and good fluidity using a cooking container having a low thermal conductivity such as a clay pot Thus, it is possible to prevent the occurrence of so-called premature cutting and to prevent the occurrence of scorching reliably and to perform efficient cooking.

It is a figure which shows the external appearance structure of the gas stove with a grill concerning one Example (Example 1) of this invention. (a), (b), (c) is a figure which shows the operation method of the burner operation part of the gas stove with a grill concerning the Example of this invention. (a), (b), (c) is a figure which shows the operation method of the burner operation part of the gas stove with a grill concerning the Example of this invention. (a), (b) is a figure which shows the state before the transition to the additional function operation for standard burners, operation of a display part, operation to a display position of the gas stove with a grill concerning the example of the present invention. is there. It is a figure which shows the structure of the additional function operation and the display part for standard burners of the gas stove with a grill concerning the Example of this invention. (a), (b) is a figure which shows the state before the transition to the operation / display position of the additional function operation for a grill, operation of a display part, and the transition of the gas stove with a grill concerning the example of the present invention. . It is a figure which shows the structure of the additional function operation and display part for grills of the gas stove with a grill concerning the example of the present invention. It is a figure which shows the structure of the gas stove with a grill concerning the Example of this invention. FIG. 5 is a time chart for explaining the equilibrium detection of a gas stove with a grill according to an embodiment of the present invention, the equilibrium detection temperature, and the start temperature for preventing burning (fire extinguishing temperature), and when there is no simultaneous combustion of the grill burner, This explains the flow of transition to the curry mode. FIG. 5 is a time chart for explaining the equilibrium detection of the gas stove with a grill according to the embodiment of the present invention, the equilibrium detection temperature, and the start temperature for preventing burning (fire extinguishing temperature), and when there is simultaneous combustion of the grill burner, This explains the flow of transition to the curry mode. FIG. 5 is a time chart for explaining the equilibrium detection of the gas stove with a grill according to the embodiment of the present invention, the equilibrium detection temperature, and the start temperature for preventing burning (fire extinguishing temperature), and when there is simultaneous combustion of the grill burner, The flow which shifts to earthenware pot mode is explained. It is a flowchart for demonstrating the non-sticking operation | movement of the gas stove with a grill concerning the Example of this invention. It is a flowchart for demonstrating the burning prevention operation | movement of the gas stove with a grill concerning the Example of this invention, Comprising: Curry mode determination 1 (subroutine) is demonstrated. It is a flowchart for demonstrating the burning prevention operation | movement of the gas stove with a grill concerning the Example of this invention, Comprising: Curry mode determination 2 (subroutine) is demonstrated.

  Hereinafter, examples of the present invention will be shown and the features thereof will be described in more detail.

(1) Basic structure of heating cooker FIGS. 1-8 is a figure which shows the structure of the heating cooker (gas stove with a grill) concerning the Example of this invention.

  As shown in FIG. 1, this gas stove with a grill is provided with three stove burners, a standard burner 1a, a high thermal power burner 1b, and a small burner 1c, and a standard burner 1a, a high burner on the top of the top plate. Five virtues 51 for receiving and supporting an object to be heated (cooked food) such as a pot for the thermal burner 1b and the small burner 1c are placed.

The standard burner 1a includes a temperature sensor (pan temperature sensor) 9 composed of a thermistor for contacting the object to be heated (for example, the bottom of the pan that is a cooking container) and detecting the temperature of the standard burner 1a. It is arrange | positioned so that the center may be penetrated.
The standard burner 1a provided with the temperature sensor 9 can perform temperature-controlled cooking such as cooking rice, boiling water, and deep-fried food.

  The grill section 4 is configured by providing a grill net that functions as a placement section for placing an object to be cooked such as a fish in a grill box formed in a box shape with an open front portion. . Also, one upper burner 2a (see FIG. 8) and two lower burners 2b and 2c (see FIG. 8) are disposed in the grill cabinet.

  Further, on the front side of the gas stove, a manual operation unit 34 (FIGS. 1, 4, 5, etc.) is provided for commanding ignition and extinguishing of the above-described stove burner and grill burner, heating power adjustment and various settings. It has been.

The gas stove includes a microcomputer (not shown) and a control unit (not shown) configured to execute various controls. The control unit is configured to control the combustion state of the stove burner and the grill burner based on the command information commanded by the manual operation unit 34.
An automatic return type push operation type power switch 24 is provided on the front side of the gas stove.

  As shown in FIGS. 4 to 7, the manual operation section 34 commands ignition / extinguishing and thermal power adjustment for each of the burner burners (standard burner 1 a, high thermal power burner 1 b, small burner 1 c). Additional function operation and display for standard burner which performs operation and display for three heating state adjusting parts 21 (21a, 21b, 21c) for the purpose, temperature control function (boiling water, deep-fried food, rice cooking) and timer function of standard burner 1a Section 32, grill burner operation section 22 for adjusting the heating power of the grill burner (upper burner 2a and two lower burners 2b, 2c), and an additional function operation / display section 33 for the grill for instructing switching of the operating state of the grill burner (FIG. 7) etc.

In addition, after turning on the power switch 24 arranged on the upper right of the front surface of the instrument body 10 and turning on the power lamp 25, as shown in FIG. 2A, the standard burner operation unit 21a, the high-heat-power burner operation unit 21b, and the like. And the small burner operating portion 21c are pushed in, so that the standard burner 1a, the high thermal power burner 1b, and the small burner 1c are ignited, and as shown in FIG. 2B, the burner operating portions 21a, 21b, 21c jumps out from the inside and is configured to be able to adjust the thermal power.
In addition, when each burner 1a, 1b, 1c is ignited, as shown in FIG.2 (c), the combustion display lamp 23 lights, and it is comprised so that ignition can be confirmed.

Further, as shown in FIG. 3 (a), by pressing each burner operation part 21a, 21b, 21c again, the fire extinguishing operation of each burner 1a, 1b, 1c is executed, and also shown in FIG. 3 (b). Thus, each burner operation part 21a, 21b, 21c is comprised so that the inside of the instrument main body 10 may be accommodated.
When the fire extinguishing operation of each burner 1a, 1b, 1c is finished, as shown in FIG. 3 (c), the combustion display lamp 23 is turned off so that the fire extinguishing can be confirmed. Yes.

  Further, the grill burner operation unit 22 is similarly configured such that when the grill burner operation unit 22 is pushed in again, a fire extinguishing operation is performed and the grill burner operation unit 22 is housed inside the appliance body 10. .

  As shown in FIGS. 1, 4 (a) and 4 (b), the lower part of the left side, which is the side where the standard burner 1a is located, on the front surface of the instrument body 10 is placed inside the instrument body 10 when not in use. Additional function operation for the standard burner that operates and displays the temperature control function (boiling, deep-fried food, rice cooking) and timer function of the standard burner 1a, which is stored and moved to the operation / display position when used. A display unit 32 is provided. In addition, the additional function operation / display unit 32 (see FIG. 5) for the standard burner can be moved to an operation / display position where it can be operated and displayed by rotating to the front / lower side during use by a so-called kangaroo pocket mechanism. (Refer to FIG. 4B.) When not in use, as shown in FIG. 4A, it is configured to be held inside the instrument body 10.

  Furthermore, as shown in FIGS. 1 and 6, the lower right side of the front surface of the instrument body 10 is housed inside the instrument body 10 when not in use, and is configured to be able to move to the operation / display position when in use. An additional function operation / display unit 33 (see FIG. 7) for grilling is provided for performing operations and display for the automatic cooking function (menu, baking adjustment) and timer function of the grill burner. Note that the additional function operation / display unit 33 for the grill is operated in the same manner as the above-described additional function operation / display unit 32 for the standard burner by a so-called kangaroo pocket mechanism that is rotated and moved forward and downward during use. It is possible to shift to an operation / display position where display is possible, and to be held inside the instrument body 10 when not in use (see FIG. 6).

  Further, as shown in FIG. 8, each of the standard burner 1a, the high thermal power burner 1b, and the small burner 1c has an ignition plug 7 as an ignition device for executing an ignition operation and a thermocouple 8 for detecting an ignition state. Each of the burners (upper burner 2a, lower burners 2b, 2c) in the grill burner is provided with an ignition plug 7 as an ignition device for performing an ignition operation and a thermocouple 8 for detecting an ignition state. Yes.

The configuration relating to gas supply to the stove burner and grill burner is as follows.
An original gas solenoid valve 12 is provided in the original gas supply path (main gas pipe) 11, and from this original gas supply path 11, a standard burner branch path 13a, a high thermal power burner branch path 13b, a small burner branch path 13c, It is branched into a branch path 13d for grill burner.
Each of these branch paths has a flow rate control valve (gas amount control valve driven by a stepping motor) 3 for adjusting the amount of gas to adjust the amount of heating of each burner, and a position for detecting the opening position thereof. A sensor 19 is provided.

  In the combustion state (see FIG. 2 (b)) in which the heating state adjusting unit 21 (21a, 21b, 21c) protrudes from the front surface of the instrument body 10, the heating state adjusting unit 21 (21a, 21b, 21c) is grasped with a finger. When the turning operation is performed, this is detected by a rotary encoder (not shown) and input to the control unit.

The control unit controls the amount of gas in the cooking unit by driving the stepping motor in response to a signal from the rotary encoder.
In addition, when performing temperature control such as rice cooking mode and hot water mode, the cooking unit is set to a value suitable for the control regardless of the rotation operation position of the heating state adjusting unit 21 (21a, 21b, 21c). The amount of gas is controlled.
Further, the flow control valve 3 is configured to be switchable to a shielding state in which the adjusted flow rate is zero.

The gas stove of this embodiment is provided with the gas amount control valve driven by the stepping motor as described above. However, even when the gas amount is controlled mechanically, the mechanical manual gas amount adjustment is performed. By installing a gas solenoid valve for limiting the amount of gas in series with the valve, it is possible to execute each mode process described later.
However, when a mechanical manual gas amount adjusting valve is used, reliable control is executed by the user adjusting the manual adjusting valve to the maximum gas amount position before each mode is executed.

  When a gas amount adjustment valve driven by a stepping motor is provided, the control unit controls the gas amount to an arbitrary amount within the minimum to maximum range regardless of the gas amount adjustment position when each mode is executed. Since it is possible, it is not necessary to adjust the maximum gas amount position by the user before executing each mode.

  Next, with reference to FIGS. 9A, 9B, 9C, and 10A, 10B, and 10C, description will be given of the operation for preventing burning when cooking is performed using the gas burner standard burner of this embodiment. To do. 9A, 9B, and 9C are time charts for explaining the equilibrium detection of the grilled gas stove according to this embodiment, the equilibrium detection temperature, and the start temperature (fire extinguishing temperature) of the non-sticking measure. 10A, 10B, and 10C are flowcharts for explaining the burn-in prevention operation.

<Equilibrium temperature detection and prevention of scorching>
When cooking with a gas stove, heating of a food item (specifically, an ingredient to be cooked in a cooking container such as a pan) is started with the gas stove.

And the equilibrium detection determination is started from time A (see FIG. 9A) when the temperature (detected temperature) of the bottom of the cooking container reaches 70 ° C.
In the flowchart of FIG. 10A, the control is started by setting the state at the time when the detected temperature reaches 70 ° C. as the equilibrium non-detected state.
That is, the control unit determines whether or not the temperature sensor is 70 ° C. or higher when the cooking container is heated with the standard burner (FIG. 10A: step # 01).

  If the temperature sensor is 70 ° C. or higher, the burn-out prevention measure start temperature (the burn-out extinguishing temperature in FIGS. 9A to 9C), which is a reference temperature for starting measures for preventing burn-in, is the second limit temperature in the present invention. After temporarily setting to 200 ° C. (step # 02), it is determined whether the temperature is 150 ° C. or higher (step # 03).

In this embodiment, as the burn prevention measure, the combustion of the standard burner is stopped and extinguished so that the burn prevention measure is “fire extinguishing”, and the start temperature of the burn prevention measure is “fire extinguishing temperature”. .
However, burn-in prevention measures are not limited to fire extinguishing, and it is also possible to implement methods such as reducing burner combustion (heating) by reducing the amount of fuel supplied or using only a type of fire. It is.

  If the temperature is 150 ° C. or higher, oil processing is executed and the fire extinguishing temperature is set to 270 ° C. (step # 12). However, detailed description of the oil processing is omitted here.

  If the temperature does not reach 150 ° C. in step # 03, it is in the equilibrium detection state in which the equilibrium detection is performed (that is, the temperature increase rate (change rate) of the temperature sensor with respect to time becomes a predetermined value or less, and the temperature change It is determined whether or not there is no state (step # 04).

In this embodiment, specifically, the equilibrium detection is performed by dividing the elapsed time from the start of the determination of equilibrium detection into equilibrium detection times of every 15 seconds (see FIG. 9A, etc.). Detection temperature-detection temperature at the start of the equilibrium detection time "When the value V satisfies the requirement of" -3 ° C≤V≤ + 3 ° C "(when the grill burner is not burned), it is considered that the equilibrium has been detected, and the equilibrium detection time Is the equilibrium detection temperature.
However, when the grill burner is burning, the detection temperature value V at the end of the equilibrium detection time−the detection temperature value V at the start of the equilibrium detection time satisfies the requirement “−3 ° C. ≦ V ≦ + 5 ° C.”. When satisfying, it is considered that the equilibrium is detected, and the detection temperature at the time of the equilibrium detection is set as the equilibrium detection temperature. During grill burner combustion, the temperature detected by the pan bottom temperature sensor tends to rise slightly due to the effect of heat from the grill burner combustion, in anticipation that the temperature detected by the pan bottom temperature sensor is slightly higher than when the grill burner is not burning. Even in some cases, it is determined that the temperature of the food in the cooking container is in a temperature equilibrium state such as boiling, and erroneous determination due to the combustion heat of the grill burner (the temperature of the food in the cooking container is in a temperature equilibrium state such as boiling) Nevertheless, it is determined that the state is not in an equilibrium state).
Whether or not the above-mentioned equilibrium is detected every 15 seconds is repeatedly determined during the combustion of the stove burner. When the equilibrium is detected, the equilibrium detection temperature is updated to the latest detection temperature at the time of equilibrium detection. Is done.

  In this embodiment, the detected temperature at the end of the equilibrium detection time is used as the equilibrium detected temperature. However, the detected temperature at the start of the equilibrium detection time may be used as the equilibrium detected temperature.

  In FIG. 9A, from the time point A on the horizontal axis indicating the cooking time (elapsed time) to the time point 75 seconds later, there is no equilibrium detection state, and it is determined whether or not the equilibrium detection has been repeated (FIG. 9). 10A: Step # 04).

  If equilibrium detection has not been performed and the temperature of the temperature sensor (pan bottom temperature sensor) is lower than the start temperature of the non-stick prevention measure, the process returns to step # 03 and the temperature of the temperature sensor (pan bottom temperature sensor) is equal to or higher than the start temperature of the non-stick prevention measure. If so, combustion is stopped (step # 13, step # 10).

When the equilibrium is detected in step # 04, the state is changed to the equilibrium detection state, and the start temperature of the non-burn prevention measure, which is the reference temperature for preventing the burn, is Tc = latest (1 in the case of the first balance detection). (Second time) equilibrium detection temperature + predetermined temperature (20 ° C. in this embodiment) (step # 05).
FIG. 9A shows a case where it is determined that the equilibrium is detected when the cooking time is A + 75 seconds.

  Thereafter, it is checked whether or not the temperature of the temperature sensor is 70 ° C. or less (step # 08). When there is no temperature drop and the temperature detected by the temperature sensor reaches the start temperature for preventing the burning, the burner combustion is stopped (step # 09, step # 10).

  In step # 09, if the detected temperature of the temperature sensor is lower than the start temperature for preventing burning, the process returns to step # 04 to check whether or not a new equilibrium is detected.

<Processing when there is a temperature drop after detecting the equilibrium temperature>
If there is a temperature drop after the equilibrium temperature is detected and the temperature falls below 70 ° C., the start temperature of the burn prevention measure is once cleared, and the burn prevention control is restarted (step # 08, step # 11). .

(2) Characteristic structure of the heating cooker of this invention Hereinafter, the characteristic structure of this invention is demonstrated, referring FIG.9A-C and FIG.10A-C.

<Curry mode judgment 1 (when grill burner is not used simultaneously)>
At the time of heating by the standard burner, it is determined whether or not the grill burner is in a combustion state (step # 06). When the grill burner is not in the combustion state simultaneously with the heating by the standard burner, the following control (curry mode determination 1) is performed. (Step # 07). Refer to FIG. 10B for the flow of the curry mode determination 1 subroutine.

  That is, here, the equilibrium detection temperature is equal to the equilibrium detection temperature for high viscosity determination in order to determine whether the cooked food has a high viscosity such as curry and low fluidity, or is a cooked food such as ordinary boiled food. It is determined whether the temperature is equal to or higher than (130 ° C. in the first embodiment) (FIG. 10B: Step # 101)).

  When the equilibrium detection temperature is lower than the equilibrium detection temperature for high viscosity determination (in this embodiment, 130 ° C.), the burning prevention measure start temperature (combustion stop temperature for preventing burning) is Tc = latest (first equilibrium) In the case of detection, the first) equilibrium detection temperature is maintained at + 20 ° C., and the process returns to step # 08.

  On the other hand, when the equilibrium detection temperature is equal to or higher than the equilibrium detection temperature for high viscosity determination (for example, 130 ° C.), after entering the current equilibrium detection state, it is determined whether or not the equilibrium is repeatedly detected (step # 102). If the equilibrium is not detected repeatedly more than twice after entering the state, the process returns and returns to step # 08.

  If it is determined that the equilibrium detection has been repeated two or more times, the current equilibrium detection temperature is compared with the previous equilibrium detection temperature, and the state where the current equilibrium detection temperature> the previous equilibrium detection temperature is three or more consecutive times. It is determined whether or not a determination condition (hereinafter, curry mode condition) is satisfied (FIG. 10B: Step # 103) (see FIG. 9A).

The condition of “Equilibrium Detection Temperature> Previous Equilibrium Detection Temperature” is satisfied three or more times in succession (Equilibrium Detection Temperature Before Three Times <Equilibrium Detection Temperature Before Two Times <Equilibrium Detection Temperature Before One Time <This Time When the equilibrium detection temperature is established), it shifts to the “curry mode” in which the equilibrium detection temperature gradually increases while the viscosity of the cooked food in the cooking container is high while it is determined that the equilibrium has been detected. Then, the burning prevention measure starting temperature is set to Tc = 150 ° C. (burning prevention measure starting temperature for high-viscosity food) (first limit temperature) (step # 104) (see FIG. 9A).
In addition, even if the equilibrium detection temperature is updated, the start temperature (first limit temperature) for the high-viscosity cooked food is updated regardless of the updated equilibrium detection temperature (150, which is the first limit temperature). ° C) is maintained.

In step # 103, the current equilibrium detection temperature> the previous equilibrium detection temperature is not established three or more times consecutively (equivalent detection temperature before three times <equilibrium detection temperature before two times <equilibrium detection temperature before one time < If the current equilibrium detection temperature does not hold), that is, if the current equilibrium detection temperature is equal to or lower than the previous equilibrium detection temperature even during one of the three determinations, Tc = latest equilibrium The detected temperature is set to + 20 ° C. (step # 108) (FIG. 9A), and the process returns to step # 08.
That is, in step # 108, Tc = the latest equilibrium detection temperature + 20 ° C., but even when the “curry mode” is entered, the start temperature of the burn-in prevention measure is set to Tc = 150 ° C. (the latest If the equilibrium detection temperature is 130 ° C. or higher), Tc = the latest equilibrium detection temperature + 20 ° C. is maintained.
That is, in step # 108, Tc = the latest equilibrium detected temperature + 20 ° C., but before the curling prevention mode start temperature is set to Tc = 150 ° C. by shifting to “curry mode” (shifting to “curry mode”) If not, Tc = the latest equilibrium detection temperature + 20 ° C. is maintained.

  Even after satisfying the curry mode condition, it is determined whether or not the equilibrium detection temperature is equal to or higher than the equilibrium detection temperature for high viscosity determination (for example, 130 ° C.) (step # 105). If the detected temperature (for example, 130 ° C.) or higher, it is determined whether or not the temperature of the temperature sensor (pan temperature sensor) is equal to or higher than the start temperature for preventing burnt (step # 106).

  If the equilibrium detection temperature is lower than the high viscosity determination equilibrium detection temperature (eg, 130 ° C.) in step # 105, Tc = latest equilibrium detection temperature + 20 ° C. is set in step # 108, and the process returns to step # 08. Return.

  In step # 106, if the temperature of the temperature sensor (pan bottom temperature sensor) is equal to or higher than the start temperature for preventing burning, combustion is stopped (step # 107) (FIG. 9A).

  In step # 106, if the temperature of the temperature sensor (pan bottom temperature sensor) is lower than the start temperature for preventing the burning, the process returns to step # 103.

  Even if the curry mode condition is satisfied and the start temperature of the burn prevention measure is once set to Tc = 150 ° C., in step # 103, the current equilibrium detection temperature> the previous equilibrium detection temperature is continuously three times or more. If not satisfied (the curry mode condition is not satisfied), in step # 108, Tc = the latest equilibrium detected temperature + 20 ° C. is set, and the process returns to step # 08.

  In addition to the normal burn prevention control in which the start temperature of the burn-in prevention measure increases as the equilibrium detection temperature rises, the curry mode determination 1 is executed as described above, and the viscosity of the cooked food (curry etc.) in the cooking container is high and fluid. When the equilibrium detection temperature is lower than the equilibrium detection temperature for high viscosity determination (for example, 130 ° C.) even when the temperature is low, it is burnt in the same way as when cooking a normal boiled food that is not so high in viscosity and fluidity. When the start temperature of the preventive measure is set to an appropriate temperature according to the equilibrium detection temperature, the scorching will start when scorching due to evaporation of the water content of the food starts regardless of the viscosity of the food in the cooking container. It becomes possible to operate the prevention function and to stop heating by the stove burner and to prevent scorching.

  That is, in the cooking device of this embodiment, when it is determined in the curry mode that the equilibrium detection temperature is lower than 130 ° C. or when the current equilibrium detection temperature <the previous equilibrium detection temperature is satisfied, The temperature at which the burnout prevention measure starts is set to Tc = latest equilibrium detection temperature + 20 ° C. This is because when the food is agitated by a ladle or the like in the curry mode or in the cooking container. This assumes that water has been poured.

  When the detected temperature of the temperature sensor is equal to or higher than the high viscosity determination equilibrium detection temperature and the equilibrium detection temperature gradually increases with time, the burn-out prevention measure start temperature is set to a predetermined value as the equilibrium detection temperature. Equilibrium detection that is repeatedly updated by setting the first limit temperature (150 ° C.), which is a temperature at which it is considered that the food in the cooking container is likely to be burnt, not the added temperature. The occurrence of scorching due to the start temperature of the scoring prevention measure being set to a value that is too high accompanying the rise in temperature is prevented.

<Curry mode judgment 2 (when using the grill burner simultaneously)>
When a clay pot is used as a cooking container during grill burner combustion, the temperature of the temperature sensor tends to increase gradually due to the influence of heat from the combustion of the grill burner.

  That is, when a low thermal conductivity material such as a clay pot is used as a cooking container during grill burner combustion, even if the cooked product is a low-viscosity cooked product, the temperature sensor is affected by the heat from the combustion of the grill burner, The tendency for the equilibrium detection temperature to gradually increase appears significantly, and the equilibrium detection temperature also gradually increases. Therefore, when the curry mode determination 1 is executed in the same manner as when the grill burner is not burned, the equilibrium detection temperature becomes equal to or higher than the equilibrium detection temperature for high viscosity determination (for example, 130 ° C.), and the burning prevention measure start temperature is set to a predetermined value. It is set to a value (first limit temperature in the present invention) (150 ° C. in the present embodiment), and a so-called burn-out preventing function may be activated during cooking. .

  Therefore, in the heating cooker of this embodiment, when the thermal conductivity such as a clay pot is used for cooking with a grill burner, the start temperature for preventing burnt is a predetermined value (this embodiment) In the example, it is not set to 150 ° C. (first limit temperature in the present invention), and the non-burning function is activated during cooking so that the burn-out prevention function is activated, and the grill burner is not burned. Another determination different from the above, that is, the curry mode determination 2 is executed.

At the time of heating by the standard burner, it is determined whether or not the grill burner is in a combustion state (FIG. 10A: Step # 06), and when the grill burner is in a combustion state simultaneously with the heating by the standard burner (FIG. 10A: Step # 15). Then, the following control (curry mode determination 2) is performed.
In the curry mode determination 2, first, it is determined whether or not the equilibrium detection temperature is equal to or higher than the high viscosity determination equilibrium detection temperature (eg, 130 ° C.) (FIG. 10C: Step # 201).

  When the equilibrium detection temperature is lower than the high viscosity determination equilibrium detection temperature (for example, 130 ° C.), the burning prevention start temperature is Tc = latest detection temperature (first time in the case of the first equilibrium detection) + 20 ° C. To return to FIG. 10A: Step # 08.

  When the equilibrium detection temperature is equal to or higher than the equilibrium detection temperature for high viscosity determination (eg, 130 ° C.), after entering the current equilibrium detection state, it is determined whether or not the equilibrium is repeatedly detected (FIG. 10C: Step # 202). When the equilibrium is not detected repeatedly two times or more after entering the detection state, the process returns and returns to FIG. 10A: Step # 08.

  When it is determined that the equilibrium detection has been repeated two or more times, the current equilibrium detection temperature is compared with the previous equilibrium detection temperature, and the state of “current equilibrium detection temperature> previous equilibrium detection temperature” continues three or more times. It is determined whether or not the determination condition (curry mode condition) is satisfied (FIG. 10C: Step # 203).

  “Current equilibrium detection temperature> previous equilibrium detection temperature” is established three times or more consecutively (equilibrium detection temperature before 3 times <equilibrium detection temperature before 2 times <equilibrium detection temperature before 1 time <current equilibrium detection) The state in which the temperature is established is a state in which the equilibrium detection temperature gradually increases while it is determined that the equilibrium is detected.

  And in the cooking-by-heating machine of this example, this state is a case where the cooking container with low heat conductivity like the earthenware pot is used, Comprising: The pot bottom of the earthenware pot (and the temperature sensor which contacts the saucepan) It is a phenomenon caused by being affected by the heat of the grill, or it is caused by the fact that the cooking container has a high viscosity but the viscosity of the cooked food is high. In order to determine whether this is a phenomenon, a determination condition (hereinafter referred to as earthenware pot mode condition) “(previous equilibrium detection temperature−previous equilibrium detection temperature) ≧ (current equilibrium detection temperature−previous equilibrium detection temperature)” It is determined whether or not the condition is satisfied (FIG. 10C: Step # 204).

  In step # 204, the previous equilibrium detection temperature−the previous equilibrium detection temperature ≧ the current equilibrium detection temperature−the previous equilibrium detection temperature is established (the previous equilibrium detection temperature−the previous equilibrium detection temperature ≧ the current equilibrium detection temperature ≧ the current equilibrium detection temperature). When the detection temperature is equal to the previous equilibrium detection temperature), it is determined that a pot made of a material having low thermal conductivity such as an earthenware pot is used as a cooking container, and the “earthenware pot mode” is set. Then, the burning prevention start temperature is set to Tc = latest equilibrium detection temperature + 20 ° C. (FIG. 10C: Step # 206) (see FIG. 9C). However, Tc is set so that the upper limit is 200 ° C. (second limit temperature in the present invention).

In step # 204, the previous equilibrium detection temperature−the previous equilibrium detection temperature ≧ the current equilibrium detection temperature−the previous equilibrium detection temperature does not hold (that is, the previous equilibrium detection temperature−the previous equilibrium detection temperature ≧ When the equilibrium detection temperature of this time-the previous equilibrium detection temperature is not established), a cooking container having a high thermal conductivity is used, but the viscosity of the cooked food in the cooking container is high. Judgment is made, the process proceeds to the “curry mode”, and the start temperature of the non-sticking measure is set to Tc = 150 ° C. (the first limit temperature, the non-sticking measure starting temperature for high-viscosity foods) (step # 205). (FIG. 9B).
In addition, even if the equilibrium detection temperature is updated, the start temperature for burning prevention measures for high-viscosity foods is maintained at that value (150 ° C.) regardless of the updated equilibrium detection temperature (FIG. 10C: # 205).

In Step # 203, the current equilibrium detection temperature> the previous equilibrium detection temperature is not established three or more times consecutively (that is, the equilibrium detection temperature three times before the equilibrium detection temperature two times before the equilibrium detection temperature before the first time). When temperature <the current equilibrium detection temperature does not hold) (moreover, when the current equilibrium detection temperature is equal to or less than the previous equilibrium detection temperature in one of the three determinations) Tc = the latest equilibrium detection temperature + 20 ° C. (FIG. 10C: Step # 210), and the process returns to Step # 08 (FIG. 10A).
In step # 210, Tc = latest equilibrium detection temperature + 20 ° C. is set, but this is before the burn-out prevention measure start temperature is set to Tc = 150 ° C. by shifting to “curry mode” (“curry If the mode is not shifted to “mode”, Tc = the latest equilibrium detection temperature + 20 ° C. is maintained.

  Even after satisfying the curry mode condition and the earthenware pot mode condition, it is determined whether or not the detected temperature is equal to or higher than the high viscosity determination equilibrium detection temperature and the low heat conduction cooking container determination equilibrium detection temperature (eg, 130 ° C.) (step #). 207) When the detected temperature is equal to or higher than the high viscosity determination equilibrium detection temperature and the low thermal conduction cooking container determination equilibrium detection temperature (for example, 130 ° C.), it is determined whether or not the detection temperature is equal to or higher than the start temperature of the burn prevention measure (step # 208).

  If the detected temperature is lower than the high viscosity determination equilibrium detection temperature and the heat conduction cooking container determination equilibrium detection temperature (eg, 130 ° C.) in step # 207, Tc = latest equilibrium detection temperature + 20 ° C. is set in step # 210. (When the earthenware pot mode condition is satisfied, Tc = the latest equilibrium detected temperature + 20 ° C. is maintained), and the process returns to step # 08.

In step # 208, if the temperature detected by the temperature sensor (pan bottom temperature sensor) is equal to or higher than the start temperature for preventing burning, combustion is stopped (step # 209).
In step # 208, if the detected temperature of the temperature sensor (pan bottom temperature sensor) is lower than the start temperature for preventing the burning, the process returns to step # 203.

Even after the curry mode condition or earthenware pot mode condition is satisfied, when the current equilibrium detection temperature> the previous equilibrium detection temperature does not hold three or more times continuously (the curry mode condition is not satisfied) in step # 203. Is set to Tc = latest equilibrium detected temperature + 20 ° C. in step # 210, returns, and returns to step # 08. In step # 210, Tc = latest equilibrium detection temperature + 20 ° C., but this is after the transition to the “curry mode”, before the start temperature of the burn prevention measure is set to Tc = 150 ° C. If so, Tc = latest equilibrium detection temperature + 20 ° C. is maintained.
In step # 210, Tc = latest equilibrium detection temperature + 20 ° C. is set, but this is before the burn-out prevention measure start temperature is set to Tc = 150 ° C. by shifting to “curry mode” (“curry If the mode is not shifted to “mode”, Tc = the latest equilibrium detection temperature + 20 ° C. is maintained.

  Even in the earthenware pot mode, if scorching begins to occur, the temperature rises and equilibrium detection is not performed, so the scoring prevention measure start temperature is not changed, the last scorch prevention measure start temperature is maintained, Combustion stops when there is an increase in temperature due to a sign before burning (FIG. 9C).

It is as follows when the structure, operation | movement, and effect of the heating cooker of the said Example are demonstrated collectively.
In the cooking device of this embodiment, as described above, when the grill burner is used at the same time, in addition to the normal burn prevention control in which the start temperature of the burn-in prevention measure rises as the equilibrium detection temperature rises, as described above. Even when the curry mode determination 2 is executed and the food in the cooking container has a high viscosity and low fluidity such as curry, the equilibrium detection temperature is lower than the high viscosity determination equilibrium detection temperature (for example, 130 ° C.). As in the case of cooking simmered foods that are not so high in viscosity and have good fluidity, the start temperature for preventing burnt is set to an appropriate temperature according to the equilibrium detection temperature. Regardless of the viscosity of the food product, if scorching due to the evaporation of moisture in the food starts to occur, the scorch prevention function works to stop heating with the stove burner. It is not able to prevent scorching by.

  In addition, when the detected temperature of the temperature sensor is equal to or higher than the equilibrium detection temperature for high viscosity determination (for example, 130 ° C.), the temperature obtained by adding a predetermined value to the equilibrium detection temperature is not set as the start temperature for preventing burning, but is set to a predetermined value. Since the value (150 ° C. in the present embodiment) is set, the burn-in prevention measure start temperature is set to a value that is too high as the equilibrium detection temperature that is repeatedly updated increases. can do.

  Furthermore, in the cooking device of this embodiment, (a) the viscosity of the cooked food (curry) in the cooking container is high and the fluidity is low, and (b) a cooking container having a low thermal conductivity such as a clay pot. Distinguish from the case where the bottom of the pot such as a clay pot (and the temperature sensor in contact with the bottom of the pot) is affected by the heat from the combustion of the grill burner and the equilibrium detection temperature based on the detection value of the temperature sensor continues to increase gradually. Thus, it is possible to perform efficient cooking while preventing the occurrence of premature cut and preventing scorching.

  That is, when the bottom of the cooking vessel with low thermal conductivity (and the temperature sensor in contact with the bottom of the pan) is affected by the heat from the grill burner combustion, the equilibrium detection temperature gradually increases every time the equilibrium detection temperature is updated. However, every time the equilibrium detection temperature is updated, the increase in the equilibrium detection temperature does not increase (when the previous equilibrium detection temperature-the previous equilibrium detection temperature ≥ the current equilibrium detection temperature-the previous equilibrium detection temperature is satisfied. ) Is not a high viscosity and low fluidity of the cooked food (curry) in the cooking container, but a cooking container with a low thermal conductivity such as a clay pot is used. It is determined that the equilibrium detection temperature based on the detected value of the temperature sensor continues to increase gradually due to the thermal effect of the grill burner combustion.

  When the bottom of a cooking container such as an earthenware pot with low thermal conductivity (and a temperature sensor in contact with the bottom of the pan) is affected by heat due to grill burner combustion, a stop temperature for preventing scorching is set to a predetermined value (this Rather than setting the first limit temperature of the embodiment (150 ° C.), stop for earthenware pot mode in which a predetermined value (20 ° C. in the embodiment) is added to the updated equilibrium detection temperature for the burn prevention measure start temperature. Combustion is stopped when the temperature detected by the temperature sensor becomes equal to or higher than the stop temperature for the earthenware pot mode (the latest equilibrium detection temperature + 20 ° C. or the second limit temperature 200 ° C.). Therefore, when a pot made of a material with low thermal conductivity, such as a clay pot, is used as a cooking container, the cooking by the stove burner is stopped even though the cooked product is not burnt. Would be so-called early breakage (unnecessary heating of the stop) it can be prevented from occurring.

[Modification]
(1) Modification 1
In the first embodiment, it is determined whether or not the balance is detected in the stove provided with the temperature sensor. (A) When the grill is not used at the same time as the stove, the time elapsed since the start of the determination of the equilibrium detection The time is divided into equilibrium detection times every 15 seconds, and the detection temperature value V at the end of the equilibrium detection time minus the detection temperature value V at the start of the equilibrium detection time satisfies the requirement of “−3 ° C ≦ V ≦ + 3 ° C.” When (when the grill is not burned), it is considered that the equilibrium has been detected, and the detected temperature at the time of equilibrium detection is set as the equilibrium detected temperature. (B) When the grill is used at the same time as the stove (when the grill burner is burned) The detected temperature at the end of the equilibrium detection time-The detected temperature value V at the start of the equilibrium detection time satisfies the requirement of "-3 ° C ≤ V ≤ + 5 ° C". The detection temperature at the time is the equilibrium detection temperature. And so on.
On the other hand, by setting the start temperature of the burn-in prevention measure for a predetermined time immediately after the grill burner is extinguished as described below, it becomes possible to perform cooking with higher efficiency and reliability.

  That is, in addition to the case where the grill is used at the same time as the stove (the grill burner is combusting), the grill burner is also burned for a predetermined time (for example, 5 minutes) or longer and after the grill burner is extinguished for a predetermined time (for example, 1 minute) , The detected temperature at the end of the above-mentioned equilibrium detection time-the detected temperature value V at the start of the equilibrium detection time is considered to have detected the equilibrium when satisfying the requirement of “−3 ° C ≦ V ≦ + 5 ° C.” The detected temperature at the time is set as the equilibrium detection temperature, and the upper limit of the determination requirement regarding the temperature change width V for determining the equilibrium detection is a predetermined temperature (for example, 2 ° C.) as compared with the case where the grill is not used at the same time as the stove. By making it higher, misjudgment due to residual heat after combustion of the grill burner (determined that the temperature of the food in the cooking container is not in an equilibrium state even though it is in a temperature equilibrium state such as boiling) It is possible to prevent by that cause), while further reliably prevented burnt, it is possible to perform efficient cooking.

(2) Modification 2
Moreover, in the said Example 1, when cooking with the stove part provided with a temperature sensor and using a grill simultaneously (a grill burner is burning), the curry mode determination 2 is performed and there satisfies the earthenware pot condition. Sometimes it is configured not to shift to “curry mode”, but to shift to “earthen pot mode”, and the start temperature for preventing burnt is set to Tc = latest equilibrium detected temperature + 20 ° C. By setting the start temperature of the non-burning measure for a predetermined time immediately after extinguishing the grill burner as follows, it becomes possible to perform cooking with higher efficiency and reliability.

  That is, in addition to the time when the grill is used at the same time as the stove (the grill burner is burning), and also during the predetermined time (for example, 1 minute) immediately after the grill burner is extinguished after the grill burner has burned for a predetermined time (for example, 5 minutes). When curry mode determination 2 is executed and the earthenware pot condition is satisfied, the curry mode is not changed to the “curryware mode”, but is changed to “earthenware pot mode”, and the burning prevention start temperature is Tc = latest equilibrium detected temperature + 20 ° C. To be set to. As a result, misjudgment due to residual heat after combustion of the grill burner (in the case where a pot of a material with low thermal conductivity such as an earthenware pot is used as a cooking container, the cooked food is not burnt, The cooking by the burner does not cause scorching even though the cooking (curry) has a high viscosity and low fluidity. It is possible to perform efficient cooking without occurrence of scorching while preventing so-called premature interruption (unnecessary stop of heating) that is stopped.

(3) Modification 3
In the above embodiment, when the grill is used at the same time as the stove provided with the temperature sensor (the grill burner is combusting), the curry mode determination 2 is executed, and when the earthenware pan condition is satisfied, the “curry mode” is not shifted to “ Even though the grill is not being used (the grill burner is burning), it does not shift to the “curry mode” but shifts to the “earthen pot mode” even if the grill is not used (the grill burner is burning). It is also possible to configure so as to.

  By configuring in this way, when there is an influence due to the heat from the burner burner equipped with the temperature sensor being applied to the temperature sensor, an erroneous determination due to the heat effect from the burner burner burner That is, when used as a cooking container having a low thermal conductivity such as a clay pot, the cooked food (eg, curry) in the cooking container has a high viscosity and fluidity even though the cooking is not burnt. If the cooking is not burnt, the heating by the stove burner is stopped due to the accidental application of the non-burning measures that should be applied when the property is low. (Unnecessary stop of heating) can be efficiently prevented.

(4) Modification 4
In the above embodiment, when the equilibrium detection temperature is equal to or higher than the equilibrium detection temperature for high viscosity determination (130 ° C. in the above embodiment), the condition “current equilibrium detection temperature> previous equilibrium detection temperature” continues three or more times. When it is established, the state shifts to the “curry mode”, that is, the equilibrium detection temperature rises continuously three times or more, and the equilibrium detection temperature + predetermined temperature (20 ° C. in the above embodiment) continues three times or more. When the temperature is equal to or higher than the first limit temperature (150 ° C. in the above embodiment), it is configured to shift to the “curry mode”. + When the predetermined temperature (20 ° C. in the above embodiment) is equal to or higher than the first limit temperature (150 ° C. in the above embodiment) at least once among the above three times, the “curry mode” is entered. It is also possible to configure.

  The present invention is not limited to the above-described embodiments and modifications in other points, and various applications and modifications can be added within the scope of the invention.

1a Standard burner 1b High thermal power burner 1c Small burner 2a Upper burner (grill burner)
2b, 2c Lower burner (grill burner)
3 Flow control valve 4 Grill 7 Spark plug 8 Thermocouple 9 Temperature sensor (pan bottom temperature sensor)
10 Appliance body 11 Original gas supply channel (main gas piping)
12 source gas solenoid valve 13a branch for standard burner 13b branch for high power burner 13c branch for small burner 13d branch for grill burner 19 position sensor 21 heating state adjusting unit 21a standard burner operating unit 21b high thermal burner operating unit 21c small Burner operation section 22 Grill burner operation section 23 Combustion display lamp 24 Power switch 25 Power lamp 32 Additional function operation / display section for burner 33 Additional function operation / display section for grill 34 Manual operation section
51 virtues

Claims (2)

A temperature obtained by adding a predetermined value to the value of the equilibrium detection temperature at which the temperature of the bottom portion of the cooking vessel placed on the stove part is in an equilibrium state, provided with a stove part and a grill burner , The heating is stopped in order to prevent the burning, or the burning prevention measure starting temperature for suppressing the heating is set, and the cooking is stopped or suppressed when the cooked food reaches the burning prevention measure starting temperature. A cooking device with a function to prevent scorching,
(a) The start temperature of the burn prevention measure is “latest equilibrium detection temperature + predetermined temperature”, and when the cooked food reaches the start temperature of the burn prevention measure, the burn prevention measure is executed.
(b) When the condition of “current equilibrium detection temperature> previous equilibrium detection temperature” is satisfied for a predetermined number of times, (b) prevention of burning determined by the formula “latest equilibrium detection temperature + predetermined temperature”. When the measure start temperature is equal to or higher than the predetermined limit temperature, the limit temperature is set as the start temperature for preventing the burning, and (b) the start of the burn prevention measure obtained by the formula of “latest equilibrium detection temperature + predetermined temperature”. When the temperature is lower than the predetermined limit temperature, the temperature obtained by the formula of “the latest equilibrium detection temperature + predetermined temperature” is set as the burn-in prevention measure start temperature, and the cooked product becomes the burn-in prevention measure start temperature. Configured to perform non-stick measures when reached ,
When the grill burner is not burning, the predetermined limit temperature is set to the first limit temperature, and the increment of the equilibrium detection temperature is increased each time the equilibrium detection temperature is updated when the grill burner is burning. When the condition of “(previous equilibrium detection temperature−previous equilibrium detection temperature) <(current equilibrium detection temperature−previous equilibrium detection temperature)” is satisfied, the predetermined limit temperature is set as the first limit temperature. And
When the grill burner is burning and the equilibrium detection temperature is updated, the increment of the equilibrium detection temperature does not increase. “(Previous equilibrium detection temperature−previous equilibrium detection temperature) ≧ (current equilibrium detection temperature” When the condition of “previous equilibrium detection temperature)” is satisfied, the predetermined limit temperature is set to a second limit temperature higher than the first limit temperature . Even when the Gurirubana is not burned, during a predetermined period of time immediately after Gurirubana extinguishing after providing the Gurirubana is burned for a predetermined time or more, increase the width of the balanced detection temperature of each of the balanced detected temperature is updated increase If the condition “(Previous equilibrium detection temperature−Previous equilibrium detection temperature) ≧ (Current equilibrium detection temperature−Previous equilibrium detection temperature)” is satisfied, the predetermined limit temperature is higher than the first limit temperature. The cooking device according to claim 1 , wherein the cooking temperature is set to a second limit temperature.

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