JP6010751B2 - Range food - Google Patents

Description

  The present invention relates to a range hood that detects the temperature of food and changes the air volume.

  Conventionally, this type of range hood is a range hood that changes the air volume of the blower, an exhaust fan motor that exhausts oily smoke and odor generated during cooking to the outside, and a thermoelectromotive force type that detects far infrared rays around the cooking device A temperature sensor and a control unit that converts the result detected by the thermoelectromotive force type temperature sensor into a temperature, and determines whether or not the cooking device is used based on the temperature converted by the control unit to drive the exhaust fan motor or Something to stop is proposed.

JP 2009-121751 A

  In such a conventional range hood, the amount of air is changed by detecting the temperature of the food, but even if the temperature of the food is slightly increased or decreased, the air volume is switched, and the air volume is frequently switched. In order to prevent this, a certain temperature difference (that is, hysteresis) should be provided between the temperature threshold when the airflow switches from weak to strong and the temperature threshold when the airflow switches from strong to weak. It was possible to prevent the air volume from switching frequently.

  However, depending on the situation at the time of cooking, the temperature of the cooked food frequently changes more than the set hysteresis, and the air volume frequently changes (see FIG. 7).

  In order to prevent this, it was necessary to set the hysteresis very large. However, in that case, it was difficult to switch the air flow, and there was a problem that it was not suitable for the sense of the cook.

  Therefore, the present invention solves the above-described conventional problems, and a range hood that can suppress the change in the air volume and eliminate the feeling of uncomfortableness by the cooker without setting the hysteresis to a large value. The purpose is to provide.

  And in order to achieve this objective, this invention is provided with the air blower which can change an air volume, It is a range hood which changes the air volume of the said air blower with the food temperature in a heating cooker, Comprising: The cooking object temperature measuring means for measuring the temperature of the cooking object on the upper surface and an air volume control unit for changing the air volume of the blower, the cooking air temperature measured by the cooking object temperature measuring means in the air volume control unit. The air volume of the blower is determined from the above, and when the air volume is frequently changed, a change suppression unit is provided to suppress the change, and the change suppression unit is configured to change the air volume when the air volume is changed a certain number of times within a predetermined time. This is to change the temperature threshold value for determining the value, thereby achieving the initial purpose.

  According to this invention, it is a range hood which is equipped with the air blower which can change an air volume, and changes the air volume of the said air blower with the food temperature in a heating cooker, Comprising: The said food temperature in the upper surface of the said heating cooker is measured Cooking air temperature measuring means for changing the air volume of the blower, and determining the air volume of the blower from the food temperature measured by the food temperature measuring means. , A change suppression means for suppressing the change when the air volume is frequently changed, the change suppression means is a temperature threshold for determining the air volume when the air volume is changed a certain number of times within a certain time. If the air volume is frequently changed, the change of the air flow is suppressed by changing the temperature threshold for determining the air volume by the change suppression means. Therefore, when the temperature of the food fluctuates frequently, the air volume is not changed frequently without increasing the hysteresis, and the cook can feel uncomfortable. Can be obtained.

The side view which shows the installation state of the range hood of Embodiment 1 of this invention Graph showing the relationship between the air volume of the same range hood and the temperature of the food Graph showing the relationship between the air volume of the same range hood and the temperature of the food Graph showing the relationship between the air volume of the same range hood and the temperature of the food The graph which shows the relationship between the air volume of Embodiment 2 of this invention, and the temperature of a foodstuff Graph showing the relationship between the air volume of the same range hood and the temperature of the food Graph showing the relationship between conventional air volume and temperature of food

Les Njifudo of the present invention comprises a changeable fan air volume, a range hood to change the air volume of the blower by food temperature in the heating cooker, the food temperature at the top surface of the cooker The food temperature measuring means for measuring and an air volume control unit for changing the air volume of the blower are provided, and the air volume control unit determines the air volume of the blower from the food temperature measured by the food temperature measuring means. And a change suppression means for suppressing the change when the air volume is frequently changed, and the change suppression means is a temperature threshold for determining the air volume when the air volume is changed a certain number of times within a predetermined time. It has the structure of changing. As a result, when the air volume is changed a certain number of times within a certain time, the change suppression means that suppresses the change of the air volume is changed by raising or lowering the temperature threshold value of the cooking temperature that determines the air volume. Therefore, even if the temperature change of the cooked product more than the set hysteresis occurs frequently, there is an effect that it is possible to prevent the cook from feeling unpleasant because the air volume is not changed frequently.

Also, with a changeable fan air volume, a range hood to change the air volume of the blower by food temperature in the heating cooker, the food to measure the food temperature at the top surface of the cooker A temperature measuring means, and an air volume control unit for changing the air volume of the blower, wherein the air volume control unit determines the air volume of the blower from the food temperature measured by the food temperature measuring means; A change suppression unit that suppresses changes when frequently changed is provided, and the change suppression unit corrects the cooking temperature that determines the air volume when the air volume is changed a certain number of times within a predetermined time. It may be configured. As a result, the cooking temperature measured by the cooking temperature measuring means is corrected by raising or lowering the cooking temperature, so even if the temperature change of the cooking more than the set hysteresis frequently occurs, Is not frequently changed, and there is an effect that the cook can feel uncomfortable.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings.

(Embodiment 1)
As shown in FIG. 1, the range hood 1 of the present embodiment is installed above a cooking device 2 (for example, an IH cooking heater or a gas stove), that is, in a ceiling direction, and a blower 3 (here, a centrifugal fan) capable of changing the air volume. Although the blower is described, any air blower capable of changing the air volume is provided, and the food temperature measuring means 5 for detecting the temperature of the food 4 and the food 4 on the upper surface of the cooking device 2 (for example, non-contact) Type temperature sensor) is provided in front of the cook. Then, the air volume exhausted by the air volume control unit 6 is determined from the temperature of the food 4 measured by the food temperature measuring means 5.

  In the air volume control unit 6, for example, as shown in FIG. 2, in the process in which the temperature of the food 4 increases, the air volume is weak until the temperature of the food 4 exceeds the temperature threshold A (for example, 100 ° C.). When the exhaust air volume is low and the temperature of the food 4 exceeds the temperature threshold A, the air volume is strong, that is, the exhaust air volume is high.

  Moreover, in the process in which the temperature of the foodstuff 4 falls, if the temperature of the foodstuff 4 falls below the temperature threshold value B (for example, 80 degreeC), an air volume will become weak.

  Here, the temperature threshold B is lower than the temperature threshold A, and is frequently set by setting a certain temperature difference, that is, hysteresis C (= A−B) (here, 20 ° C. of 100 ° C.-80 ° C.). Air volume change can be prevented.

  Here, if the value of the hysteresis C is too large, the air volume is difficult to switch, and the operation does not match the user's feeling.

  In order to prevent such a situation, as shown in FIG. 3, when determining the exhaust air volume, the initial value of the temperature threshold A of the food 4 for changing the air volume from weak to strong is set to A1, and the air volume is increased from high. Let B1 be the initial value of the temperature threshold that is changed to weak.

  And when the air volume is frequently changed, the following means is used as a change suppressing means for suppressing the change of the air volume.

  The temperature threshold A at which the air volume is switched from weak to strong when the air volume is changed N times (N = 6 in FIG. 3) within a certain time (for example, T1 in FIG. 3) is changed from A1 to A2. The temperature is changed high, and the temperature threshold B at which the air volume is switched from strong to weak is changed from B1 to B2.

  Further, after the temperature thresholds A and B are changed, if the air volume is changed within a certain time (T2, T3), the temperature threshold A at which the air volume is switched from weak to strong is gradually increased from A3 to A4. The temperature threshold B at which the air volume is switched from strong to weak is gradually changed to B3 and B4 so that the temperature is gradually lowered.

  As a result, frequent changes in the air volume can be suppressed.

  Furthermore, when the temperature of the food 4 is stabilized and does not change frequently frequently, that is, as shown in FIG. 4, the temperature of the food 4 is set to a temperature threshold that is one smaller than the current temperature threshold A. When the time below (or the time when the air volume change is not performed) exceeds a certain time t, the temperature threshold value is gradually returned toward A1 and B1 (in the case of FIG. 4 the air volume). After the temperature threshold A for determining the temperature reaches A4, the temperature threshold is changed to A3 when the temperature of the food 4 continues to fall below the temperature threshold A3 for a certain time tA4, and the temperature threshold B for determining the air volume is B4. The temperature threshold is changed to B3 when the temperature of the food 4 continues to exceed the temperature threshold B3 for a certain time tB4), and when the temperature of the food 4 is stable, the predetermined air volume switching is performed. Yes, the temperature of the food 4 is frequent Even if you are listening change, to suppress the change of frequent air volume, cooking person can be eliminated to feel uncomfortable.

(Embodiment 2)
The second embodiment changes the air volume change suppression means of the air volume control unit 6 in the range hood 1 of the first embodiment.

  That is, in the first embodiment, when the air flow is frequently changed, the temperature thresholds A and B are changed, and the air flow is determined from the changed temperature thresholds A and B and the temperature of the food 4. In the second embodiment, when the air volume is frequently changed, the corrected food temperature F ′ is calculated from the temperature of the food 4 measured by the food temperature measuring means 5, and the corrected food temperature F ′ and the temperature threshold A are calculated. , B (the air volume is determined by the value of B (preset, for example, A is 100 ° C. and B is 80 ° C. as described in Embodiment 1).

  For example, as shown in FIG. 5, when the air volume is changed a certain number of times N (N = 6 in FIG. 5) within a certain time (for example, T1 shown in FIG. 5), the intermediate between the temperature thresholds A and B The change suppression means of correcting the temperature of the food 4 toward the temperature (corrected from the one-dot chain line to the solid line in FIG. 5) is used. As a correction method at this time, for example, a correction target value D = (temperature threshold A + temperature threshold B) / 2 and a correction factor α (the value of α is 0 ≦ α ≦ 1) are provided, and the corrected cooking temperature F ′ = The corrected food temperature F ′ is obtained in the form of the temperature of the food 4 × (1−correction rate α) + correction target value D × correction rate α. When the air volume is changed within a certain period of time (T2, T3) even after using the corrected cooking temperature F ′, the correction rate α is gradually increased to α1, α2, α3, α4. change.

  As a result, frequent changes in the air volume can be suppressed.

  Further, when the temperature of the food 4 is stabilized and does not frequently change frequently, that is, as shown in FIG. 6, the value of the corrected food temperature F ′ is between the temperature threshold A ′ and the temperature threshold B ′. When the state is over a certain time t ′, the correction rate α is changed to α4, α3, α2, α1, no correction, and the effect of correction is reduced. Similarly, even when the corrected food temperature F ′ is higher than the temperature threshold A or lower than the temperature threshold B exceeds the fixed time t ′, the correction rate α is α4, α3, α2, α1, no correction. The effect of correction will be reduced.

  Thereby, when the temperature of the food 4 is stable, predetermined air volume switching can be performed, and even when the temperature of the food 4 is frequently changing greatly, frequent changes in the air volume are suppressed, and the cook can You can avoid feeling uncomfortable.

  The range hood according to the present invention enables the air volume not to be frequently changed even if the hysteresis is not set to a large value, and thus is useful for preventing the cook from feeling uncomfortable.

DESCRIPTION OF SYMBOLS 1 Range hood 2 Heating cooking equipment 3 Blower 4 Cooked food 5 Cooked material temperature measurement means 6 Air flow control part

Claims (2)

A cooker temperature measuring means comprising a blower capable of changing the air volume, and changing the air volume of the blower according to the food temperature in the heating cooker, and measuring the food temperature on the upper surface of the heating cooker. And an air volume control unit for changing the air volume of the blower, wherein the air volume control unit determines the air volume of the blower from the cooked product temperature measured by the food temperature measuring means, and the air volume is frequently changed. In the case where the air volume is changed, a change suppression means for suppressing the change is provided, and the change suppression means gradually or stepwise sets the temperature threshold value for determining the air volume when the air volume is changed a certain number of times within a certain time. Range hood characterized by being changed. A cooker temperature measuring means comprising a blower capable of changing the air volume, and changing the air volume of the blower according to the food temperature in the heating cooker, and measuring the food temperature on the upper surface of the heating cooker. And an air volume control unit for changing the air volume of the blower, wherein the air volume control unit determines the air volume of the blower from the cooked product temperature measured by the food temperature measuring means, and the air volume is frequently changed. In the case where the air volume is changed, a change suppression means for suppressing the change is provided, and the change suppression means corrects the cooking temperature for determining the air volume gradually or not when the air volume is changed a certain number of times within a certain time. A range hood characterized by that.

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