JP5728455B2 - Cooking equipment - Google Patents

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JP5728455B2
JP5728455B2 JP2012229489A JP2012229489A JP5728455B2 JP 5728455 B2 JP5728455 B2 JP 5728455B2 JP 2012229489 A JP2012229489 A JP 2012229489A JP 2012229489 A JP2012229489 A JP 2012229489A JP 5728455 B2 JP5728455 B2 JP 5728455B2
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和也 杉本
和也 杉本
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Rinnai Corp
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本発明は、加熱調理装置に関する。特に本発明は、加熱庫を有する加熱調理装置に関する。   The present invention relates to a cooking device. In particular, the present invention relates to a cooking device having a heating cabinet.

一般に、台所には、グリル庫やオーブン庫等の加熱庫を有するガスコンロなどの加熱調理装置と、加熱調理装置の上方に、換気扇などの換気装置とが設けられており、加熱調理を行うときには、換気装置を運転し、発生する油煙や臭気を外部に排出させている。   Generally, the kitchen is provided with a heating cooking device such as a gas stove having a heating chamber such as a grill or oven, and a ventilation device such as a ventilator above the cooking device. The ventilator is operated and the generated smoke and odor are discharged to the outside.

上記の加熱調理装置で、魚調理やローストチキンなどの加熱庫を使用した加熱調理を行った場合、被調理物から油煙や臭気が大量に発生することから、加熱庫と排気口とを繋ぐ排気通路内にアフターバーナなどの脱煙・脱臭手段を設け、排気通路を通過する排気中の油煙や臭気を焼き切る加熱調理装置が商品化されている。   When cooking using a cooking chamber such as fish cooking or roast chicken with the above-mentioned cooking device, a large amount of oily smoke or odor is generated from the cooking object, so exhaust that connects the heating chamber and the exhaust port There has been commercialized a heating cooking device that is provided with a deodorizing / deodorizing means such as an afterburner in the passage, and burns off the oil smoke and odor in the exhaust passing through the exhaust passage.

ところで、従来、換気装置の運転及び停止は調理者によって行われていたが、調理者が加熱調理中に被調理物の異常を最も早期に感知するのは臭気であることから、加熱調理装置から室内に排出される臭気を検出するための臭気センサを臭気が吸い込まれる換気装置近辺に設け、臭気センサによって検出された臭気成分に基づき換気装置や加熱調理装置の運転を制御することが提案されている(例えば、特許文献1)。これによれば、加熱調理中に、被調理物に焦げ付きなどが発生した場合、焦げ臭が臭気センサにより検出できるから、加熱調理を停止させたり、早期に室内の空気が外部に排出されるよう、換気装置の換気風量を増加させたりすることができる。   By the way, conventionally, the operation and stop of the ventilator have been performed by the cook, but it is the odor that the cook senses the abnormality of the object to be cooked earliest during cooking. It has been proposed that an odor sensor for detecting odors discharged into the room is provided in the vicinity of the ventilator where odors are sucked, and the operation of the ventilator and the cooking device is controlled based on the odor components detected by the odor sensor. (For example, Patent Document 1). According to this, when the cooking object is burnt during cooking, the burning odor can be detected by the odor sensor, so that the cooking is stopped or the indoor air is discharged to the outside at an early stage. The ventilation air volume of the ventilator can be increased.

特開平10−137060号公報JP-A-10-137060

しかしながら、換気装置には加熱調理装置から発生する臭気だけでなく、室内の臭気も吸い込まれる。そのため、例えば、加熱調理装置での加熱調理中に、室内でも鍋調理などを行っていたり、室内に匂いの強い生花や果物などがあった場合、加熱調理装置から発生する臭気は弱いにも関わらず、臭気センサでこれらの臭気が検出されることとなる。その結果、加熱調理装置で異常が発生していないにも関わらず、加熱調理が停止されたり、不要な換気風量の増加が行われるという問題がある。   However, the ventilator sucks not only odors generated from the cooking device but also indoor odors. Therefore, for example, when cooking in a cooking pot with a cooking device, or when there are fresh flowers or fruits with a strong smell in the room, the odor generated from the cooking device is weak. Therefore, these odors are detected by the odor sensor. As a result, although there is no abnormality in the cooking device, there is a problem that cooking is stopped or an unnecessary increase in ventilation air volume is performed.

また、加熱庫で発生した臭気は、排気通路を通り、加熱調理装置の上面に設けられた排気口から排出され、さらに排気口上方に設けられた換気装置に吸い込まれるが、大きな被調理物や連続して焼物調理をするようなアフターバーナで加熱焼失可能な量以上の大量の臭気が加熱庫内で発生した場合、換気装置近辺で臭気が検出されるまでに時間を要し、室内に臭気が拡散されてしまうという問題がある。   The odor generated in the heating chamber passes through the exhaust passage, is discharged from the exhaust port provided on the upper surface of the cooking device, and is further sucked into the ventilation device provided above the exhaust port. When a large amount of odor is generated in the heating chamber that exceeds the amount that can be heated and burned by an afterburner that continuously cooks pottery, it takes time until the odor is detected near the ventilator, and the odor in the room Has the problem of spreading.

本発明は上記課題を解決するためになされたものであり、本発明の目的は、加熱庫を使用した加熱調理を行うことによって発生する臭気の室内への拡散を抑えるとともに、室内の臭気によっても適切に加熱庫での加熱調理を行うことができる加熱調理装置を提供することにある。   The present invention has been made to solve the above-mentioned problems, and the object of the present invention is to suppress the diffusion of odors generated by cooking using a heating cabinet into the room, and also by the odors in the room. An object of the present invention is to provide a cooking device that can appropriately perform cooking in a heating cabinet.

本発明によれば、
被調理物を加熱する加熱手段を備えた加熱庫と、
前記加熱庫に接続され、前記加熱庫内で発生した排気を排気口から排出する排気通路と、
前記排気通路に設けられ、前記排気通路を通過する排気中の油煙や臭気成分を加熱消失させる脱煙・脱臭手段と、
前記加熱庫内の庫内臭気強度を検出する庫内臭気検出手段と、
前記加熱庫外の庫外臭気強度を検出する庫外臭気検出手段と、
前記加熱手段及び前記脱煙・脱臭手段の加熱強度を制御する制御手段とを有し、
前記制御手段は、前記加熱手段を作動させて加熱調理を開始した後、前記庫内臭気検出手段で検出される庫内臭気強度と、前記庫外臭気検出手段で検出される庫外臭気強度との臭気強度差が所定の第1強度以上である場合または前記庫内臭気強度と前記庫外臭気強度との臭気強度差が第1強度未満であるが、前記庫内臭気強度が所定の第2強度以上の場合、前記加熱手段の加熱強度を弱めるとともに、前記脱煙・脱臭手段の加熱強度を強め
前記加熱手段の加熱強度を弱めるとともに、前記脱煙・脱臭手段の加熱強度を強めた後で、前記庫内臭気強度と前記庫外臭気強度との臭気強度差が前記第1強度未満で、且つ前記庫内臭気強度が所定の第2強度未満となった場合、前記加熱手段及び前記脱煙・脱臭手段の加熱強度を変更前の加熱強度に戻す制御構成を有する加熱調理装置が提供される。
According to the present invention,
A heating cabinet provided with heating means for heating the cooking object;
An exhaust passage connected to the heating chamber and exhausting exhaust generated in the heating chamber from an exhaust port;
Smoke and deodorization means provided in the exhaust passage for heating and losing oily smoke and odor components in the exhaust gas passing through the exhaust passage;
A chamber odor detection means for detecting the chamber odor intensity in the heating chamber;
Outside odor detection means for detecting outside odor intensity outside the heating chamber,
Control means for controlling the heating intensity of the heating means and the smoke removal and deodorization means,
After the control means operates the heating means to start cooking, the inside odor intensity detected by the inside odor detection means, and the outside odor intensity detected by the outside odor detection means, When the difference in odor intensity is greater than or equal to a predetermined first intensity, or the difference in odor intensity between the odor intensity in the storage and the odor intensity outside the storage is less than the first intensity, the odor intensity in the storage is a predetermined second. If it is higher than the strength, the heating strength of the heating means is weakened, and the heating strength of the deodorizing / deodorizing means is increased ,
After reducing the heating intensity of the heating means and increasing the heating intensity of the deodorizing / deodorizing means, the difference in odor intensity between the odor intensity inside the box and the odor intensity outside the box is less than the first intensity, and There is provided a heating cooking apparatus having a control configuration for returning the heating intensity of the heating means and the smoke removing / deodorizing means to the heating intensity before the change when the odor intensity in the refrigerator becomes less than a predetermined second intensity .

上記加熱調理装置は、加熱庫内に庫内臭気検出手段を有するとともに、加熱庫外に庫外臭気検出手段を有しているから、加熱庫内の庫内臭気強度と、加熱庫外の庫外臭気強度とを比較することができる。そして、庫内臭気強度が庫外臭気強度よりも所定の第1強度以上、高い場合または前記庫内臭気強度と前記庫外臭気強度との臭気強度差が第1強度未満であるが、前記庫内臭気強度が所定の第2強度以上の場合、加熱庫内に大量の臭気が発生している可能性が高いから、加熱手段の加熱強度を弱めるとともに、脱煙・脱臭手段の加熱強度を強めることにより、室内への臭気の排出を抑えることができる。また、上記加熱調理装置によれば、庫内臭気強度が庫外臭気強度よりも高い場合に、加熱庫から発生する臭気が低減されるから、室内に果物などの臭気を発生するものが置かれて、庫外臭気検出手段で検出される臭気が強くても、その臭気によって加熱手段の加熱強度が変更されるのを防止できる。さらに、加熱庫内の庫内臭気強度が所定の第2強度以上であれば、大量の臭気が加熱庫内に発生している可能性があるから、庫内臭気強度と庫外臭気強度との臭気強度差が第1強度未満であっても、加熱手段の加熱強度を弱めるとともに、脱煙・脱臭手段の加熱強度を強めることにより、室内への臭気の排出を早期に防止することができる。そして、上記加熱調理器によれば、加熱手段の加熱強度を弱め、脱煙・脱臭手段の加熱強度を強めた後で、庫内臭気強度と庫外臭気強度との臭気強度差が第1強度未満となり、庫内臭気強度が所定の第2強度未満となった場合、加熱手段及び脱煙・脱臭手段の加熱強度を変更前の加熱強度に戻すから、臭気を低減させた後、適正な火力で被調理物の焼成を継続させることができる。 Since the cooking device has an internal odor detection means inside the heating chamber and an external odor detection means outside the heating chamber, the odor intensity inside the heating chamber and the storage outside the heating chamber The outside odor intensity can be compared. And, the odor intensity difference between the odor intensity between the internal odor intensity and the external odor intensity is less than the first intensity when the internal odor intensity is higher than or equal to a predetermined first intensity than the external odor intensity. If the internal odor intensity is greater than or equal to the predetermined second intensity, there is a high possibility that a large amount of odor is generated in the heating chamber, so the heating intensity of the heating means is weakened, and the heating intensity of the smoke removal / deodorizing means is increased. Thus, it is possible to suppress the discharge of odors into the room. Further, according to the above cooking device, when the odor intensity in the cabinet is higher than the odor intensity outside the cabinet, the odor generated from the heating cabinet is reduced. Even if the odor detected by the outside odor detecting means is strong, it is possible to prevent the heating intensity of the heating means from being changed by the odor. Furthermore, if the odor intensity in the heating chamber is equal to or higher than the predetermined second intensity, a large amount of odor may be generated in the heating chamber. Even if the difference in odor intensity is less than the first intensity, it is possible to prevent odors from being discharged into the room at an early stage by reducing the heating intensity of the heating means and increasing the heating intensity of the smoke removing and deodorizing means. And according to the said heating cooker, after weakening the heating intensity of a heating means and strengthening the heating intensity of a smoke removal and deodorizing means, the odor intensity difference of the odor intensity | strength in a store | warehouse | chamber and external odor intensity | strength is 1st intensity | strength. If the odor intensity in the refrigerator is less than the predetermined second intensity, the heating intensity of the heating means and dehumidifying / deodorizing means is returned to the heating intensity before the change. The baking of the object to be cooked can be continued.

以上説明したように、本発明によれば、加熱庫内外の臭気強度に基づいて加熱手段や脱煙・脱臭手段の加熱強度が変更されるから、加熱庫での加熱調理を適切に行いながら、室内への臭気の拡散を抑えることができる。   As described above, according to the present invention, since the heating intensity of the heating means and the smoke removal / deodorization means is changed based on the odor intensity inside and outside the heating chamber, while appropriately performing cooking in the heating chamber, Odor diffusion into the room can be suppressed.

図1は、本発明の実施の形態に係る加熱調理装置の一例を示す概略構成図である。FIG. 1 is a schematic configuration diagram illustrating an example of a cooking device according to an embodiment of the present invention. 図2は、本発明の実施の形態に係る加熱調理装置の一例を示す要部概略断面図である。FIG. 2 is a schematic cross-sectional view of an essential part showing an example of a cooking device according to the embodiment of the present invention. 図3は、本発明の実施の形態に係る加熱調理装置おける加熱調理運転を行う場合の制御動作を示す制御フロー図である。FIG. 3 is a control flow diagram showing a control operation when performing a cooking operation in the cooking device according to the embodiment of the present invention.

以下、図面を参照しながら、本実施の形態の加熱調理装置について具体的に説明する。   Hereinafter, the cooking device of the present embodiment will be specifically described with reference to the drawings.

図1は、本実施の形態に係る加熱調理装置の一例を示す概略構成図、図2は、加熱調理装置の要部概略断面図である。   FIG. 1 is a schematic configuration diagram illustrating an example of a cooking device according to the present embodiment, and FIG. 2 is a schematic cross-sectional view of a main part of the cooking device.

図1及び図2に示すように、本実施の形態の加熱調理装置は、台所のシステムキッチンのカウンタートップKに開設された開口K1に落とし込み状態に装着されるドロップインタイプのガスコンロ1であり、ガスコンロ1の上方には、内部に換気扇2aが配設された換気装置2が設けられている。換気扇2aは、図示しない排気ダクトを通じて外部と連通しており、換気扇2aを運転することにより調理時に発生する油煙や臭気などの調理ガスが外部に排出される。   As shown in FIGS. 1 and 2, the cooking device of the present embodiment is a drop-in type gas stove 1 that is attached in a dropped state to an opening K1 opened in a countertop K of a kitchen system kitchen. Above the gas stove 1, there is provided a ventilator 2 having a ventilation fan 2a disposed therein. The ventilation fan 2a communicates with the outside through an exhaust duct (not shown), and cooking gas such as oily smoke and odor generated during cooking is discharged to the outside by operating the ventilation fan 2a.

コンロ本体10の天板11には、コンロ用バーナ13や五徳12が位置しているとともに、コンロ本体10の正面には加熱庫であるグリル庫20の前方開口を覆う開閉扉24が配設されており、該開閉扉24にはこれを前方に引き出すための取っ手25が固定されている。また、コンロ本体10の前面に設けられた操作部(図示せず)にはグリル庫20内に設けられている上下グリルバーナ261,262の点消火と火力調節の機能を兼備した点消火スイッチ26が設けられている。さらに、図示しないが、コンロ本体10の前面には、押し操作により前方へ開いて露出し、不要時には後方へ閉じて本体ケース内へ隠蔽される操作パネルが設けられており、操作パネルには、魚調理や揚げ物調理など調理の種類に応じた加熱強度で調理が行われるよう複数の調理選択スイッチが設けられている。   On the top plate 11 of the stove body 10, a stove burner 13 and five virtues 12 are located, and an open / close door 24 that covers the front opening of the grill cabinet 20, which is a heating chamber, is disposed in front of the stove body 10. A handle 25 for pulling the door forward is fixed to the open / close door 24. In addition, an operation part (not shown) provided on the front surface of the stove main body 10 has a point-extinguishing switch 26 having both the function of turning off the fire of the upper and lower grill burners 261 and 262 provided in the grill cabinet 20 and adjusting the heating power. Is provided. Further, although not shown, an operation panel is provided on the front surface of the stove main body 10 so as to be opened and exposed forward by a push operation, and closed to the rear and hidden in the main body case when not required. A plurality of cooking selection switches are provided so that cooking is performed at a heating intensity corresponding to the type of cooking such as fish cooking or fried food cooking.

グリル庫20内の下方には、後方に延びる枠体230が設けられており、この枠体230上に、被調理物から滴下する油や水分を受ける汁受皿250と、被調理物を載せる焼網240とが載置されている。   Below the inside of the grill cabinet 20, there is provided a frame 230 extending rearward. On this frame 230, a juice receiving tray 250 for receiving oil and moisture dripping from the food to be cooked, and a grill for placing the food to be cooked. A net 240 is placed.

グリル庫20の上壁には面状の上グリルバーナ261が配設され、左右の両側壁の下方には、前後方向の長手に延在する下グリルバーナ262が配設されている。この左右の下グリルバーナ262は、焼網240及び汁受皿250がグリル庫20内に収納されたときに、焼網240と汁受皿250との間に下グリルバーナ262の炎孔が臨み、焼網240の下方から被調理物を加熱するように配設されている。上下の各グリルバーナ261,262には、図示しないガス管が接続されており、ガス管には、電磁弁及びガス量を調節可能な流量制御弁からなるガス量調節部が配設されている。このガス量調節部を後述する制御ユニットCで調節することにより、各グリルバーナ261,262に供給されるガス量が増減され、加熱強度が調節されるように構成されている。   A planar upper grill burner 261 is disposed on the upper wall of the grill cabinet 20, and a lower grill burner 262 extending in the longitudinal direction is disposed below the left and right side walls. In the left and right lower grill burners 262, when the grill net 240 and the juice receiving tray 250 are stored in the grill cabinet 20, the flame holes of the lower grill burner 262 face between the grill net 240 and the juice receiving tray 250. It arrange | positions so that a to-be-cooked object may be heated from below. A gas pipe (not shown) is connected to each of the upper and lower grill burners 261 and 262, and a gas amount adjusting unit including a solenoid valve and a flow rate control valve capable of adjusting the gas amount is disposed in the gas pipe. By adjusting the gas amount adjusting unit with a control unit C, which will be described later, the amount of gas supplied to each grill burner 261, 262 is increased or decreased, and the heating intensity is adjusted.

グリル庫20の後部は、排気用開口20aが天板11の上面後部の排気口11aを介して外部と連通するように、その上端開放部を天板11の排気口11aに臨ませた排気筒30と接続されている。この排気筒30で囲まれた空間によりグリル庫20内で発生した油煙や臭気を排気用開口20aから排気口11aへ導く排気通路300が形成される。   The rear part of the grill cabinet 20 is an exhaust pipe whose upper end open part faces the exhaust port 11a of the top plate 11 so that the exhaust opening 20a communicates with the outside through the exhaust port 11a on the upper rear part of the top plate 11. 30. The space surrounded by the exhaust cylinder 30 forms an exhaust passage 300 that guides oil smoke and odor generated in the grill cabinet 20 from the exhaust opening 20a to the exhaust port 11a.

排気筒30は、排気用開口20aの下端を形成するグリル庫20の後壁の上端から後方斜め上へ延設された傾斜部を有しており、この傾斜部の排気通路300の入口付近の下部に燃焼面が上向きになるようにアフターバーナ31が配設されている。なお、アフターバーナ31は、排気通路300の入口付近の上部に設けてもよい。   The exhaust cylinder 30 has an inclined portion extending obliquely upward and rearward from the upper end of the rear wall of the grill cabinet 20 that forms the lower end of the exhaust opening 20a. An after burner 31 is disposed in the lower part so that the combustion surface faces upward. The afterburner 31 may be provided in the upper part of the exhaust passage 300 near the entrance.

アフターバーナ31は、2本のバーナボディ310と、各バーナボディ310上に配設された平板状の燃焼プレート311とを備えている。各バーナボディ310は、図示しないガス管と接続され、ガス管には、電磁弁からなるガス量調節部が配設されている。この電磁弁を制御ユニットCで開閉することにより、各バーナボディ310にガスが供給、停止され、加熱強度が調節されるように構成されている。   The afterburner 31 includes two burner bodies 310 and a flat combustion plate 311 disposed on each burner body 310. Each burner body 310 is connected to a gas pipe (not shown), and a gas amount adjusting unit including an electromagnetic valve is disposed in the gas pipe. By opening and closing this solenoid valve by the control unit C, gas is supplied to and stopped from each burner body 310, and the heating intensity is adjusted.

グリル庫20内の後方には、耐熱壁で保護された庫内臭気センサ40が設けられており、検出された臭気信号は、制御ユニットCに出力される。本実施の形態の庫内臭気センサ40としては、従来公知の半導体ガスセンサや水晶振動式センサを使用することができる。これらの中でも、硫黄化合物やアミン化合物などの強い臭気成分を検出可能な臭気センサが好ましく用いられる。例えば、アミン化合物検出用の半導体ガスセンサを用い、半導体の抵抗値の変化量を電気的出力として評価すれば、グリル庫20内に発生したアミン化合物の臭気強度を検出することができる。   An in-house odor sensor 40 protected by a heat-resistant wall is provided in the rear of the grill room 20, and the detected odor signal is output to the control unit C. As the interior odor sensor 40 of the present embodiment, a conventionally known semiconductor gas sensor or crystal vibration sensor can be used. Among these, odor sensors that can detect strong odor components such as sulfur compounds and amine compounds are preferably used. For example, if a semiconductor gas sensor for detecting an amine compound is used and the amount of change in the resistance value of the semiconductor is evaluated as an electrical output, the odor intensity of the amine compound generated in the grill 20 can be detected.

また、システムキッチンの下方には、庫外臭気検出手段として、庫内臭気センサ40と同種の臭気成分を検出可能な庫外臭気センサ50が設けられており、検出された臭気信号は、制御ユニットCに出力される。庫内臭気センサ40及び庫外臭気センサ50はそれぞれ、1つであってもよいし、複数用いてもよい。   Also, an outside odor sensor 50 capable of detecting the same kind of odor component as the inside odor sensor 40 is provided below the system kitchen as an outside odor detection means, and the detected odor signal is transmitted to the control unit. Output to C. Each of the internal odor sensor 40 and the external odor sensor 50 may be one or plural.

ガスコンロ1は、コンロ部やグリル部の加熱運転や換気扇2aの運転を制御するための制御ユニットCを備えている。また、制御ユニットCは、CPU、ROM、RAM、タイマなどを具備しており、機能的構成手段として、コンロ用バーナ13や上下グリルバーナ261,262、さらにアフターバーナ31の点消火や加熱強度を調節するバーナ制御部、換気扇2aの運転及び停止や換気扇2aの回転数を調節するファン制御部、庫内臭気センサ40及び庫外臭気センサ50で検出される臭気強度を比較する臭気強度比較部、庫内臭気センサ40で検出された臭気強度を判定する庫内臭気強度判定部、調理選択スイッチに応じた加熱強度でコンロ用バーナ13、上下グリルバーナ261,262やアフターバーナ31を燃焼させるためのガス量データや臭気強度と臭気成分の濃度とを対比したデータテーブルが記憶された記憶部などを備えており、各バーナの加熱強度を調節するためのガス量調節部、庫内及び庫外臭気センサ40,50、換気扇2aなどと電気配線によって接続されている。なお、制御ユニットCと、各臭気センサ40,50及び換気扇2aとは、赤外線などの無線で接続されていてもよい。   The gas stove 1 includes a control unit C for controlling the heating operation of the stove part and the grill part and the operation of the ventilation fan 2a. The control unit C includes a CPU, a ROM, a RAM, a timer, and the like, and adjusts the point fire extinguishing and heating intensity of the stove burner 13, the upper and lower grill burners 261 and 262, and the after burner 31 as functional components. A burner control unit, a fan control unit that controls the operation and stop of the ventilation fan 2a and the rotation speed of the ventilation fan 2a, an odor intensity comparison unit that compares the odor intensity detected by the internal odor sensor 40 and the external odor sensor 50, The amount of gas for burning the stove burner 13, the upper and lower grill burners 261 and 262, and the afterburner 31 with the heating intensity according to the cooking selection switch for determining the odor intensity detected by the inner odor sensor 40. Each unit is equipped with a storage unit that stores data and a data table that compares odor intensity and odor component concentration. Gas amount adjusting unit for adjusting the heating intensity, the internal and outside-compartment odor sensor 40 and 50 are connected by such an electrical wiring exhaust fan 2a. In addition, the control unit C, each odor sensor 40, 50, and the ventilation fan 2a may be connected by radio | wireless, such as infrared rays.

次に、本実施の形態の加熱調理装置で、グリル庫20を使用した加熱調理を行うときの制御動作について、図3の制御フロー図を参照して説明する。   Next, a control operation when performing cooking using the grill 20 in the cooking device of the present embodiment will be described with reference to the control flow diagram of FIG.

調理者がグリル庫20の点消火スイッチ26を押すとともに、例えば、調理選択スイッチで魚調理を選択すると、制御ユニットCは、上下グリルバーナ261,262を中火の加熱強度で、アフターバーナ31を1つの燃焼プレート311で燃焼させるとともに、所定時間、加熱調理を行うためにタイマをオンし、さらに換気扇2aをオンして、低速で回転させ、加熱調理を開始する(ステップST1)。   When the cook presses the fire extinguisher switch 26 of the grill cabinet 20 and, for example, selects fish cooking with the cooking selection switch, the control unit C sets the upper and lower grill burners 261 and 262 to 1 afterburner 31 with the heating intensity of medium heat. While burning with the two combustion plates 311, the timer is turned on to perform cooking for a predetermined time, and the ventilation fan 2a is turned on to rotate at a low speed to start cooking (step ST1).

加熱調理が開始されると、制御ユニットCは、庫内及び庫外臭気センサ40,50でそれぞれ検出される庫内及び庫外の臭気強度のモニタを開始する(ステップST2)。   When cooking is started, the control unit C starts monitoring the inside and outside odor intensity detected by the inside and outside odor sensors 40 and 50 (step ST2).

加熱調理中、被調理物からグリル庫20内に放出された臭気は、一部が排気通路300を通過する際に、アフターバーナ31で加熱されて焼失するが、グリル庫20内で被調理物に焦げ付きが発生した場合、焦げ臭などの不快な臭気成分が増加し、アフターバーナ31で焼失されずに、室内に排出される。このため、制御ユニットCは、加熱調理中の庫内臭気強度と庫外臭気強度とを比較し、庫内臭気強度と庫外臭気強度との臭気強度差が所定の第1強度以上となるかどうかを判定する(ステップST3)。この第1強度は、加熱調理の初期に設定された加熱強度で上下グリルバーナ261,262及びアフターバーナ31を燃焼させている状態で、アフターバーナ31で焼失しきれない量の臭気がグリル庫20内で発生しているときの臭気強度に設定される。   During cooking, the odor released from the food to be cooked into the grill 20 is heated by the afterburner 31 and partially burned when passing through the exhaust passage 300. When scorching occurs, unpleasant odor components such as a burning odor increase, and they are discharged into the room without being burned out by the afterburner 31. For this reason, the control unit C compares the odor intensity inside the cooking chamber with the odor intensity outside the cooking chamber, and whether the odor intensity difference between the odor intensity inside the cooking chamber and the odor intensity outside the cooking chamber is equal to or higher than a predetermined first intensity. It is determined whether or not (step ST3). This first strength is the state in which the upper and lower grill burners 261 and 262 and the after burner 31 are burned at the heating strength set in the initial stage of cooking, and an amount of odor that cannot be burned out by the after burner 31 is generated in the grill cabinet 20. It is set to the odor intensity when it is generated.

庫内臭気強度と庫外臭気強度との臭気強度差が第1強度以上である場合(ステップST3で、Yes)、制御ユニットCは、上下グリルバーナ261,262を弱火の加熱強度で燃焼させるとともに、アフターバーナ31を両燃焼プレート311で燃焼させ、換気扇2aのファン回転数を高速に増加させる(ステップST4)。これにより、被調理物のさらなる焦げ付きが防止され、大量の臭気の発生を防ぐことができ、室内への臭気の拡散を抑えることができる。   When the difference in odor intensity between the odor intensity inside the chamber and the odor intensity outside the chamber is equal to or greater than the first intensity (Yes in step ST3), the control unit C burns the upper and lower grill burners 261 and 262 with the heating intensity of low heat, Afterburner 31 is burned by both combustion plates 311, and the fan rotation speed of ventilation fan 2a is increased at high speed (step ST4). Thereby, further burning of a to-be-cooked object is prevented, generation | occurrence | production of a lot of odors can be prevented, and spreading | diffusion of the odors to a room | chamber interior can be suppressed.

一方、庫内臭気強度と庫外臭気強度との臭気強度差が第1強度未満である場合(ステップST3で、No)、制御ユニットCは、さらに、庫内臭気強度が所定の第2強度以上であるかどうかを判定する(ステップST5)。すなわち、加熱調理を行っている室内で他に臭気を発生するものがある場合、室内の臭気強度が高くなる。そのため、庫内臭気強度が高くても、庫内臭気強度と庫外臭気強度との臭気強度差が小さくなるから、大量の臭気が室内に排出される虞がある。このため、庫内臭気強度自体が第2強度以上であれば(ステップST5で、Yes)、庫内臭気強度と庫外臭気強度との臭気強度差が第1強度未満であっても、上下グリルバーナ261,262の加熱強度を弱めるとともに、アフターバーナ31の加熱強度を強める(ステップST4)。これにより、臭気の室内への拡散をさらに防止できる。なお、この第2強度は、アフターバーナ31の加熱強度を最大にしたときでも、アフターバーナ31で焼失できない量の臭気がグリル庫20内で発生しているときの臭気強度に設定される。   On the other hand, when the difference in odor intensity between the odor intensity inside the cabinet and the odor intensity outside the cabinet is less than the first intensity (No in step ST3), the control unit C further has the odor intensity inside the compartment equal to or higher than a predetermined second intensity. Is determined (step ST5). That is, when there is something else that generates odor in the room where cooking is performed, the odor intensity in the room is increased. Therefore, even if the internal odor intensity is high, the difference in odor intensity between the internal odor intensity and the external odor intensity is small, so that a large amount of odor may be discharged indoors. For this reason, if the internal odor intensity itself is equal to or higher than the second intensity (Yes in step ST5), the upper and lower grill burners even if the difference in odor intensity between the internal odor intensity and the external odor intensity is less than the first intensity. While the heating intensity of 261,262 is weakened, the heating intensity of the afterburner 31 is increased (step ST4). Thereby, the spreading | diffusion of an odor into the room | chamber interior can further be prevented. The second intensity is set to the odor intensity when an amount of odor that cannot be burned out by the afterburner 31 is generated in the grill cabinet 20 even when the heating intensity of the afterburner 31 is maximized.

上下グリルバーナ261,262及びアフターバーナ31の加熱強度を調節した後、さらに、庫内臭気強度が第3強度(第3強度>第2強度)以上であるかどうかを判定する(ステップST6)。すなわち、上下グリルバーナ261,262の加熱強度を弱め、アフターバーナ31の加熱強度を強めた状態でも、庫内臭気強度が第2強度より高い第3強度以上である場合、制御ユニットCは、上下グリルバーナ261,262の燃焼を直ちに停止させ、アフターバーナ31のみ燃焼を継続させる(ステップST7)。これにより、庫内火災が生じるような焦げ付きが生じるのを防止できる。そして、一定時間、アフターバーナ31のみを燃焼させた後(ステップST11)、アフターバーナ31を消火する(ステップST12)。   After adjusting the heating intensity of the upper and lower grill burners 261 and 262 and the after burner 31, it is further determined whether or not the odor intensity in the cabinet is equal to or higher than the third intensity (third intensity> second intensity) (step ST6). That is, even when the heating intensity of the upper and lower grill burners 261 and 262 is weakened and the heating intensity of the afterburner 31 is increased, if the odor intensity in the refrigerator is equal to or higher than the third intensity higher than the second intensity, the control unit C The combustion of 261,262 is immediately stopped, and the combustion of only the afterburner 31 is continued (step ST7). As a result, it is possible to prevent scorching that may cause a fire in the cabinet. Then, after burning only the afterburner 31 for a certain time (step ST11), the afterburner 31 is extinguished (step ST12).

庫内臭気強度と庫外臭気強度との臭気強度差が第1強度未満であり、庫内臭気強度自体も第2強度未満である場合(ステップST3及びST5で、No)、所定の調理時間がタイムアップしているかどうかが確認される(ステップST8)。そして、上下グリルバーナ261,262及びアフターバーナ31の各加熱強度が臭気低減のガス量に調節されている場合(ステップST9で、Yes)、各バーナ261,262,31の加熱強度が初期の加熱強度に戻されるとともに、換気扇2aのファン回転数を低速に減少させて、加熱調理が継続される(ステップST10)。これにより、被調理物が適正な火力で焼成される。   When the odor intensity difference between the odor intensity inside the chamber and the odor intensity outside the chamber is less than the first intensity and the odor intensity inside the chamber itself is also less than the second intensity (No in steps ST3 and ST5), a predetermined cooking time It is confirmed whether the time is up (step ST8). When the heating intensity of the upper and lower grill burners 261 and 262 and the afterburner 31 is adjusted to the gas amount for reducing odor (Yes in step ST9), the heating intensity of each of the burners 261, 262 and 31 is the initial heating intensity. In addition, the fan rotation speed of the ventilation fan 2a is decreased to a low speed, and cooking is continued (step ST10). Thereby, a to-be-cooked object is baked with appropriate thermal power.

上記庫内臭気強度と庫外臭気強度に基づく判定は、調理時間がタイムアップするまで継続され、調理時間がタイムアップすると(ステップST8で、Yes)、制御ユニットCは、上下グリルバーナ261,262を消火する(ステップ7)。さらに、上下グリルバーナ261,262を消火してから所定時間経過した後(ステップST11で,Yes)、アフターバーナ31を消火する(ステップST12)。これにより、グリル庫20内に残留していた臭気を焼成することができる。   The determination based on the internal odor intensity and the external odor intensity is continued until the cooking time is up, and when the cooking time is up (Yes in step ST8), the control unit C controls the upper and lower grill burners 261 and 262. Extinguish fire (step 7). Further, after a predetermined time has elapsed since the upper and lower grill burners 261 and 262 are extinguished (Yes in step ST11), the afterburner 31 is extinguished (step ST12). Thereby, the odor remaining in the grill 20 can be baked.

(その他の実施の形態)
(1)上記実施の形態では、加熱調理の開始時に、アフターバーナ31を燃焼させているが、加熱調理中に庫内臭気強度と庫外臭気強度との臭気強度差が第1強度以上になった場合にアフターバーナ31を点火してもよい。
(2)上記実施の形態では、ガスコンロを例に挙げて説明したが、電磁誘導コンロなどの電気式の加熱調理装置にも本発明を適用することができる。
(3)上記実施の形態では、臭気強度を電気的出力(例えば、電圧評価)により判断しているが、臭気センサによって直接、臭気成分の濃度を評価してもよい。
(4)上記実施の形態では、被調理物から発生する臭気に基づいて庫内及び庫外の臭気強度を検出しているが、一酸化炭素などの加熱調理中に不完全燃焼が生じた場合に発生する臭気を検出してもよい。
(Other embodiments)
(1) In the above embodiment, the afterburner 31 is burned at the start of cooking. However, the difference in odor intensity between the odor intensity inside the box and the odor intensity outside the box becomes equal to or higher than the first intensity during cooking. In this case, the afterburner 31 may be ignited.
(2) In the above embodiment, the gas stove has been described as an example, but the present invention can also be applied to an electric heating cooking apparatus such as an electromagnetic induction stove.
(3) In the above embodiment, the odor intensity is determined by the electrical output (for example, voltage evaluation), but the concentration of the odor component may be directly evaluated by the odor sensor.
(4) In the above embodiment, the odor intensity inside and outside the chamber is detected based on the odor generated from the object to be cooked, but when incomplete combustion occurs during cooking such as carbon monoxide. Odor generated may be detected.

1 ガスコンロ(加熱調理装置)
20 グリル庫(加熱庫)
261 上グリルバーナ
262 下グリルバーナ
31 アフターバーナ(脱煙・脱臭手段)
40 庫内臭気センサ(庫内臭気検出手段)
50 庫外臭気センサ(庫外臭気検出手段)
300 排気通路
C 制御ユニット(制御手段)
1 gas stove (heat cooking device)
20 Grill room (heating room)
261 Upper grill burner 262 Lower grill burner 31 After burner (dehumidification / deodorization means)
40 Internal odor sensor (Internal odor detection means)
50 Outside odor sensor (outside odor detection means)
300 Exhaust passage C Control unit (control means)

Claims (1)

被調理物を加熱する加熱手段を備えた加熱庫と、
前記加熱庫に接続され、前記加熱庫内で発生した排気を排気口から排出する排気通路と、
前記排気通路に設けられ、前記排気通路を通過する排気中の油煙や臭気成分を加熱消失させる脱煙・脱臭手段と、
前記加熱庫内の庫内臭気強度を検出する庫内臭気検出手段と、
前記加熱庫外の庫外臭気強度を検出する庫外臭気検出手段と、
前記加熱手段及び前記脱煙・脱臭手段の加熱強度を制御する制御手段とを有し、
前記制御手段は、前記加熱手段を作動させて加熱調理を開始した後、前記庫内臭気検出手段で検出される庫内臭気強度と、前記庫外臭気検出手段で検出される庫外臭気強度との臭気強度差が所定の第1強度以上である場合または前記庫内臭気強度と前記庫外臭気強度との臭気強度差が第1強度未満であるが、前記庫内臭気強度が所定の第2強度以上の場合、前記加熱手段の加熱強度を弱めるとともに、前記脱煙・脱臭手段の加熱強度を強め
前記加熱手段の加熱強度を弱めるとともに、前記脱煙・脱臭手段の加熱強度を強めた後で、前記庫内臭気強度と前記庫外臭気強度との臭気強度差が前記第1強度未満となり、且つ前記庫内臭気強度が所定の第2強度未満となった場合、前記加熱手段及び前記脱煙・脱臭手段の加熱強度を変更前の加熱強度に戻す制御構成を有する加熱調理装置。
A heating cabinet provided with heating means for heating the cooking object;
An exhaust passage connected to the heating chamber and exhausting exhaust generated in the heating chamber from an exhaust port;
Smoke and deodorization means provided in the exhaust passage for heating and losing oily smoke and odor components in the exhaust gas passing through the exhaust passage;
A chamber odor detection means for detecting the chamber odor intensity in the heating chamber;
Outside odor detection means for detecting outside odor intensity outside the heating chamber,
Control means for controlling the heating intensity of the heating means and the smoke removal and deodorization means,
After the control means operates the heating means to start cooking, the inside odor intensity detected by the inside odor detection means, and the outside odor intensity detected by the outside odor detection means, When the difference in odor intensity is greater than or equal to a predetermined first intensity, or the difference in odor intensity between the odor intensity in the storage and the odor intensity outside the storage is less than the first intensity, the odor intensity in the storage is a predetermined second. If it is higher than the strength, the heating strength of the heating means is weakened and the heating strength of the smoke removal / deodorizing means is increased ,
After reducing the heating intensity of the heating means and increasing the heating intensity of the deodorizing / deodorizing means, the difference in odor intensity between the odor intensity inside the box and the odor intensity outside the box becomes less than the first intensity, and The cooking apparatus which has a control structure which returns the heating intensity of the said heating means and the said smoke removal and deodorizing means to the heating intensity before a change when the said odor intensity | strength in a warehouse becomes less than predetermined 2nd intensity | strength .
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