JP5728455B2 - Cooking equipment - Google Patents

Description

  The present invention relates to a cooking device. In particular, the present invention relates to a cooking device having a heating cabinet.

  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.

  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.

  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.

JP-A-10-137060

  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.

  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.

  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.

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 .

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.

  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.

FIG. 1 is a schematic configuration diagram illustrating an example of a cooking device according to an embodiment of the present invention. 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. 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.

  Hereinafter, the cooking device of the present embodiment will be specifically described with reference to the drawings.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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).

  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).

  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.

  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.

  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.

  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).

  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.

  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.

(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 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)

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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