JP6554439B2 - High frequency heating cooker - Google Patents

Description

  The present invention relates to a high frequency heating cooker.

  As background art of this technical field, there exists Unexamined-Japanese-Patent No. 2010-286183 (patent document 1). According to the instruction means 28 according to the setting contents by the setting means 23 in the summary column of Patent Document 1, the drink 27 is placed closer to the infrared sensor 24 instead of the center position, so that it approaches the lower side of the infrared sensor 24 As a result, the infrared sensor 24 can directly receive the infrared rays from the drink 27, and the temperature of the drink 27 itself can be accurately detected. "

JP, 2010-286183, A

  In Patent Document 1, when the object to be heated is disposed near the wall surface away from the rotary antenna and heated, the temperature difference between the upper and lower sides of the object to be heated may be large, and spots may occur in the finish temperature.

  Further, since the infrared sensor is disposed at the center of the top surface of the heating chamber, it is difficult to provide the grille heating means on the top surface of the heating chamber.

  Then, when heating the liquid put in the container, especially the cup etc. with height especially, an object of this invention is to reduce a temperature spot.

The present invention has been made to solve the above problems, and includes a heating chamber, a heating means for heating an object to be heated, a table plate on which the object to be heated is placed in the heating chamber, and the table. A weight sensor for supporting a plate and measuring a weight of the object to be heated, an infrared sensor for detecting a temperature on the table plate, and input means for inputting a finishing temperature of the object to be heated;
And control means for controlling the heating means based on detection values of the weight sensor and the infrared sensor so as to achieve the finish temperature, and the control means continues until the object to be heated reaches a specific temperature. And the heating time is calculated based on the measured elapsed time to perform heating, and the specific temperature when the weight of the object to be heated is a predetermined value or less is The temperature is lower than the specific temperature when the weight of the heating object is larger than a predetermined value , and the control means determines the heating time based on the weight when the temperature raising rate of the heating object is slow. The heating time of the remaining additional heating is calculated and heating is performed, and when the temperature raising rate is fast, a specific temperature close to the finish temperature is set, and the temperature increase rate until reaching the specific temperature is determined. The remaining additions to reach Heat is calculated by calculating the heat time .

  ADVANTAGE OF THE INVENTION According to this invention, when heating the liquid put into the container, especially the cup etc. with height, a temperature spot can be reduced.

The front perspective view of the heating cooker which concerns on the Example of this invention. The back perspective view which removed the outer frame of the heating cooker which concerns on the Example of this invention. AA sectional drawing of FIG. It is AA sectional drawing of FIG. 1, Comprising: Operation | movement explanatory drawing of the infrared sensor in the case of drinking with a cup. It is AA sectional drawing of FIG. 1, Comprising: Operation | movement explanatory drawing of the infrared sensor in the case of using a sake bottle for sake drinking. The expanded sectional view of the infrared sensor part explaining the reference position of an infrared sensor. The expanded sectional view of the infrared sensor part explaining the end point position of an infrared sensor. The expanded sectional view of the infrared sensor part explaining the state which closed the observation window. The flowchart figure explaining the heating process of the alcohol of the heating cooker which concerns on the Example of this invention. Explanatory drawing explaining the relationship between a container and the quantity of to-be-heated material. Explanatory drawing explaining the relationship between a container and the quantity of to-be-heated material. The control block diagram of the heating cooker which concerns on the Example of this invention. The figure which illustrates the heating operation of the liquor of the cooking-by-heating machine concerning the example of the present invention.

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

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

  1 to 3 show the main parts of this embodiment, and FIG. 1 is a perspective view of the heating cooker main body as viewed from the front side, and FIG. 2 is from the rear side with the outer frame of the main body removed. FIG. 3 is a cross-sectional view taken along line AA in FIG.

  In the figure, the main body 1 of the heating cooker puts food to be heated in a heating chamber 28, and cooks the food using microwaves, the heat of the heater, and superheated steam.

  The door 2 is opened and closed in order to put food in and out of the heating chamber 28, and by closing the door 2, the heating chamber 28 is sealed to prevent leakage of microwaves used when heating the food. Containing the heat of the heater and the superheated steam, it is possible to heat efficiently.

  The handle 9 is attached to the door 2 to facilitate opening and closing of the door 2 and has a shape that can be easily grasped by hand.

  The glass window 3 is attached to the door 2 so that the state of the food being cooked can be confirmed, and uses glass that can withstand high temperatures due to heat generated by a heater or the like.

The input unit 71 is provided on the operation panel 4 on the lower front side of the door 2 and includes an operation unit 6 for inputting heating temperature such as heating unit such as microwave heating and heater heating and heating time, and operation unit 6 And the display unit 5 for displaying the progress of the cooking and the contents input from the display unit 5.
The outer frame 7 is a cabinet that covers the upper surface and the left and right sides of the main body 1 of the heating cooker.

  The water tank 42 is a container for storing water necessary for producing heating steam, is provided on the lower front side of the main body 1 of the heating cooker, and is configured to be removable from the front surface of the main body 1 And drainage is easy to be able to do.

  The back plate 10 forms the back face of the cabinet described above, has an external exhaust duct 18 attached to the top, and cools air after exhausting the food or cooling the parts inside the main body 1 (waste heat) 39 is discharged from the external exhaust port 8 of the external exhaust duct 18.

The machine room 20 is provided in the space between the heating room bottom surface 28 a and the bottom plate 21 of the main body 1, and on the bottom plate 21 is a waveguide 33 connected to a magnetron 33 and a magnetron 33 for heating food. A control board 23 on which the control means 23a (see FIG. 12) is mounted, various components to be described later, and a fan device 15 for cooling the various components are attached.
The heating chamber bottom surface 28a has a substantially central portion recessed and the rotary antenna 26 is installed therein, and the microwave energy radiated from the magnetron 33 passes through the waveguide 47 and the output shaft 46a of the rotary antenna 26 The light flows into the lower surface of the rotary antenna 26 through the opening 47 a and is diffused by the rotary antenna 26 and radiated into the heating chamber 28. The output shaft 46 a of the rotating antenna 26 is connected to the rotating antenna driving means 46.

  The fan unit 15 includes a cooling fan attached to a cooling motor attached to the bottom plate 21. The cooling air 39 generated by the fan device 15 cools the magnetron 33 and inverter circuit (not shown) generating heat in the machine room 20, the back side weight sensor 25c, the left side weight sensor 25b and the like. Further, while flowing between the outside of the heating chamber 28 and the outer frame 7 and between the hot air case 11a and the rear plate 10 as described above and cooling the outer frame 7 and the rear plate 10, the outer exhaust port 8 of the outer exhaust duct 18 It is discharged more. Furthermore, a duct 16a for cooling the hot air motor 13 described later and a duct 16b for cooling the infrared unit 50 housed in the infrared case 48 described later are provided, and the cooling air 39 which has cooled the infrared unit 50 is After being discharged from the opposite side of the exhaust duct 28e that discards the exhaust heat (such as water vapor) in the heating chamber 28, it is discharged outside from the external exhaust duct 18.

  The range heating means 330 (FIG. 12) comprises a magnetron 33 and an inverter circuit (not shown) and is controlled by the control means 23a.

  A hot air unit 11 is attached to the rear of the heating chamber 28, and a hot air fan 32 for efficiently circulating the air in the heating chamber 28 is attached in the hot air unit 11, and a passage of air is attached to the heating chamber rear wall surface 28b. A hot air intake hole 31 and a hot air blowing hole 30 are provided.

  The hot air fan 32 rotates by driving a hot air motor 13 attached to the outside of the hot air case 11 a and heats the air circulating in the hot air heater 14.

  Further, the hot air unit 11 is provided with the hot air case 11a on the rear side of the heating chamber inner wall surface 28b, and the hot air heater 14 is positioned between the heating chamber inner wall surface 28b and the hot air case 11a on the outer peripheral side of the hot air fan 32 The hot air motor 13 is attached to the rear side of the hot air case 11a, and the motor shaft is connected to the hot air fan 32 through a hole provided in the hot air case 11a.

  The hot air motor 13 is raised in temperature by heat from the heating chamber 28 and the hot air heater 14 and is enclosed by a hot air motor cover 17 to form a substantially cylindrical shape and the duct 16a is formed into a hot air case 11a and a rear plate 10 in order to prevent it. The upper end opening of the duct 16a is connected to the lower surface of the hot air motor cover 17, the lower end opening is connected to the outlet of the fan device 15, and a part of the cooling air 39 from the fan device 15 is connected. The hot air motor cover 17 is incorporated.

  On the back side of the heating chamber top surface 28c of the heating chamber 28, a grill heating means 12 made of a heater is attached. The grill heating means 12 is formed in a flat shape by winding a heater wire around a mica plate, and pressing and fixing the mica plate against the back side of the top surface of the heating chamber 28 to heat the top surface of the heating chamber 28 so that the food in the heating chamber 28 is It is baked by radiant heat.

  Further, an infrared ray unit 50 described later is provided on the back side of the heating chamber top surface 28c of the heating chamber 28, and is covered with an infrared ray case 48 to cool the infrared ray unit 50. The upper end opening of the duct 16b is connected to the side surface of the infrared case 48 while the lower end opening is connected to the upper surface of the heat motor cover 17, and the cooling air from the fan unit 15 is located between the hot air case 11a and the rear plate 10. I try to incorporate part of 39.

  A heating chamber temperature sensor 80 for detecting the heating chamber temperature TH1 of the atmosphere of the heating chamber 28 by a thermistor is provided on the left back side of the heating chamber top surface 28c of the heating chamber 28.

The heating chamber bottom surface 28a is also provided with a plurality of weight sensors 25, for example, a left weight sensor 25b, a right weight sensor (not shown) on the front left and right, and a back weight sensor 25c at the rear center. The plate 24 is mounted.
The table plate 24 is for placing a food, and is formed of a material having heat resistance so as to be used for both heater heating and microwave heating, and having good microwave permeability.

  The boiler 43 is attached to the outer surface of the hot air case 11 a of the hot air unit 11 and makes saturated water vapor in the hot air unit 11, and the saturated water vapor jetted into the hot air unit 11 is heated by the hot air heater 14 and becomes superheated water vapor.

  The pump means 87 pumps the water in the water tank 42 to the boiler 43, and is composed of a pump and a motor that drives the pump. The adjustment of the amount of water supplied to the boiler 43 is determined by the ON / OFF ratio of the motor.

  The heating means is a range heating means 330, a hot air heater 14, a hot air motor 13, a grill heating means 12, a boiler 43, and the like.

  Next, the non-contact infrared sensor for detecting the temperature of the object to be heated, which is provided above the heating chamber 28, will be described in detail with reference to FIGS.

  4 is an operation explanatory view of the infrared sensor in the case of drinking with a cup using the sectional view shown in FIG. 3, FIG. 5 is an operation explanation of the infrared sensor in the case of drinking with sake using the sectional view shown in FIG. FIG. 6, FIG. 6 is an enlarged view for explaining the infrared sensor portion showing the reference position, FIG. 7 is an enlarged view for explaining the infrared sensor showing the end point position, and FIG. 8 is an infrared sensor showing a state where the observation window is closed. It is an enlarged view for explanation of.

  Reference numeral 51 denotes a motor, and the direction of the motor 51 is mounted parallel to the rotating shaft 51a and the heating chamber inner wall surface 28b. Then, the rotation shaft 51a rotates (drives) a cylindrical unit case 54 described later, thereby rotating the substrate 53 on which the infrared sensor 52 housed in the unit case 54 is mounted, and the direction of the lens portion 52a of the infrared sensor 52 The temperature can be detected by rotating the range from the back side of the heating chamber bottom surface 28a (the heating chamber back wall surface 28b side) to the heating chamber opening 28d. As the motor 51, a stepping motor is used, and the rotation shaft 51a can be rotated forward and backward, and the rotation angle can be operated as desired by the control of the control means 23a provided on the control board 23.

  An infrared sensor 52 is provided with a plurality of infrared detecting elements (for example, thermopiles) to detect the temperature without contacting the object to be heated. Here, the infrared sensors are arranged in a line in the vertical direction of the rotation shaft 51a. I use it. Therefore, the temperature of the plurality of locations can be detected at one time in the left-right direction of the heating chamber bottom surface 28a, and the infrared rays from the back side (heating chamber back wall surface 28b side) to the front side (door 2 side) of the heating chamber 28 By rotating the sensor 52, the temperature of the entire area of the heating chamber bottom surface 28a is detected. Specifically, the temperature of the entire surface of the table plate 24 placed on the heating chamber bottom surface 28a is detected.

  Reference numeral 54 denotes a cylindrical unit case, in which a substrate 53 is disposed at the maximum diameter portion, and a window 54a is provided to allow the lens 52a of the infrared sensor 52 to face. In addition, carbon is included in the material of the unit case 54 to make the characteristic of the unit case 54 a conductive material, thereby preventing the entry of external noise into the unit case 54.

  55 is a shutter made of a metal plate. The shutter 55 closes an observation window 44a described later when the infrared sensor 52 is not used (see FIG. 8). Further, in order to prevent the temperature of the heating chamber 28 from being transmitted to the unit case 54, an air passage 55c having a clearance along the outer periphery of the unit case 54 is formed to allow the cooling air to flow around the outer periphery of the unit case 54. The shutter 55 is disposed in the air passage 55c, and the air passage 55c is provided with an opening 55a and an opening 55b serving as an inlet and outlet through which the cooling air 39 flows.

  Reference numeral 56 denotes a positioning convex portion. When the control unit controls the rotation of the motor 51 so that the detection point of the infrared sensor 52 matches the reference position (detection point a in FIG. 4), the reference position of the detection point of the infrared sensor 52 When the observation window 44a is closed by the shutter 55, the rotary shaft 51a is slipped while the positioning convex portion 56 is in contact with a stopper (not shown) provided on the infrared case 48 so that the correction can be corrected. The reference position controlled by the control unit and the position of the detection point a serving as the reference position detected by the infrared sensor 52 can be corrected.

  Reference numeral 44 denotes an arc-shaped observation portion protruding inward of the heating chamber 28. The observation portion 44 is provided along the rotation center of the rotating shaft 51a, the center of the cylindrical unit case 54, and the outer periphery of the unit case 54, and is bent into an arc shape. The center of the arc of the shutter 55 and the center position of the arc-shaped observation unit 44 are all the same position. An observation window 44 a is provided in the observation unit 44 and opens a range that is a visual field range detected by the infrared sensor 52. Further, in order to prevent microwave leakage from the observation window 44a at the time of microwave heating, a rising wall (burring) 44b of about 2 mm is provided on the outer periphery of the observation window 44a.

  By projecting the observation part 44 inside the heating chamber 28, it is possible to detect a wide range of temperatures with a minimum narrow observation window opening range.

  A convex portion 49 separates the infrared case 48 and the infrared unit 50 from the heating chamber top surface 28c, and only the convex portion 49 makes contact with the heating chamber top surface 28c at the time of heating. The temperature of the heating chamber top surface 28 c heated by the heater of the unit 11 or the like is not easily transmitted to the infrared unit 50.

  The measurement procedure of the infrared sensor 52 of the control means 23a mounted on the control board 23 will be described with reference to FIGS.

  FIG. 4 is a view for explaining the operation of the infrared sensor in the case of putting sake in a cup and putting it in a cup, and FIG. In FIG. 4, the liquid level 60c1 of the object to be heated 60c can be directly captured at the detection point f. This is because the mouth of the container 60 which is a cup is wide. In FIG. 5, the liquid level 60c1 of the article 60c to be heated cannot be directly captured, because the mouth of the container 60, which is a virtue, is narrow.

  The infrared sensor 52 measures eight points in one measurement. The motor 51 measures the infrared sensor 52 three times at a time from the reference position (FIG. 4, detection point a) to the end position (FIG. 4, detection point h) The rotational movement is performed to measure a total of 15 rows, and temperatures at 120 points in 8 horizontal directions × 15 vertical directions are detected. Then, from the end point position to the reference position, the infrared sensor 52 returns directly to the reference position without measurement.

  In the temperature detection, the infrared sensor 52 is moved 14 times by 3 degrees from the reference position to the end point position, measured in 15 rows, and returned from the end point position to the reference position.

  The arrival time when the detected temperature reaches the predetermined determination temperature H by comparing the temperature of the object 60c detected by the infrared sensor 52 with a predetermined temperature H (for example, 30 ° C.) stored in the control means 23a. (Elapsed time from the start of heating) is stored as the initial heating time T1. Control of the control means 23a will be described later.

  Next, rotational movement of the infrared sensor 52 will be described.

  As an example of the container 60 opened at the upper side containing the object to be heated (alcohol) 60c, when the cup is placed on the table plate 24 provided on the heating chamber bottom surface 28a and heating is started, the magnetron 33 stably emits light The observation window 44a is closed by the shutter 55 for 1 to 2 seconds (see FIG. 8) to prevent noise due to unstable transmission at the start of transmission of the magnetron 33 from entering the infrared sensor 52.

  After the transmission of the magnetron 33 is stabilized, the control means 23a controls the rotation shaft 51a of the motor 51 to rotate to the reference position. The rotation of the rotation shaft 51a to the reference position rotates the unit case 54, and the orientation of the lens portion 52a of the infrared sensor 52 also rotates to a position where the detection point a of the reference position can be detected (see FIGS. 4 and 6). . At this time, the cooling air 39 flows through the lens portion 52a of the infrared sensor 52 and flows from the sensor window portion 44a to the heating chamber 28, thereby preventing dirt from adhering to the lens portion 52a.

  By rotating the unit case 54, detection of the temperature of the object to be heated 60c proceeds from the reference position (detection point a) described above to the detection point b and detection point c of the table plate 24, and further when the unit case 54 rotates. The temperature outside the cup (container 60) is detected in the height direction, and the temperature from the detection point d to the detection point e is detected. After the detection point reaches the top of the opening of the glass (the container 60), the temperature of the surface of the object 60c is detected at the detection point f, and then the temperature inside the glass (the container 60) is detected at the detection point g Then, the temperature of the table plate 24 is detected at a detection point h.

  Detection of the temperature in the temperature detection range from detection point a to detection point h is performed on one side of the outward path that rotates unit case 54, and once temperature detection is performed until the end point, return path does not measure halfway through temperature detection Then, after returning to the reference position again, detection point a to detection point h are sequentially performed again.

  The number of detected temperatures is changed according to preference, and the detection points a to h described above are illustrative examples, and 15 rows of data are measured as described above.

  The temperature is detected by stopping the rotation of the motor 51 while the temperature is detected, and rotating after the detection. In order to detect the temperature accurately, it is better to stop and measure.

  For example, at the beginning of heating, the rotation of the unit case 54 is stopped and detected, and detection is performed, rotation is performed at a fixed angle, rotation is stopped and detected, detection is performed, and rotation is performed at a fixed angle after detection. Measure the temperature distribution. By doing so, the entire surface of the table plate 24 is measured evenly by measuring the temperature at a fixed position at an equal angle.

  The infrared sensor 52 is provided substantially at the center in the left-right direction of the heating chamber ceiling 28 c inside a virtual line vertically extended from the four sides of the table plate 24 placed on the heating chamber bottom surface 28 a to the heating chamber ceiling 28 c.

  The field of view of the infrared sensor 52 is determined so that the detection point a and the detection point h are substantially within the range where the temperature of the flanges before and after the table plate 24 is detected. It is roughly defined in a range in which the temperatures of the 24 left and right flange portions are detected. By doing so, it becomes possible to accurately detect the temperature of the object to be heated placed in the approximate center of the table plate 24. In addition, the rotation of the infrared sensor 52 is better for detecting the temperature of the object to be heated 60 c placed in the cup 60 when the temperature sensor is rotated in a wider range.

  With such a setting, when the glass 60 is placed on the back side of the table plate 24, the temperature of the object 60 c in the glass can be detected at the detection point b substantially below the infrared sensor 50. Is placed on one side of the table plate 24 on the left and right, since the infrared sensor 50 is provided substantially at the center in the lateral direction of the heating chamber 28, the infrared sensor 50 is aligned in a row provided in the infrared sensor 50. The temperature of the object to be heated can be detected by the infrared sensors on both sides of the eight elements.

  Furthermore, when the weight information is light and the temperature rise of the temperature distribution is recognized over a wide range from the weight information by the weight sensor 25 and the temperature distribution information detected by the infrared sensor 52, it can be determined that the heated object 60c is thin and wide. Further, when the weight information is heavy and the temperature rise of the temperature distribution is recognized only in a narrow range, it can be determined that the object to be heated 60c is placed in a tall cup (container 60), for example.

  In the present embodiment, the infrared unit 50 is provided on the heating chamber top surface 28c, but the infrared unit 50 may be installed on the front side of the heating chamber top surface 28c based on the same idea as described above. Thus, the temperature of the object to be heated 60c can be accurately detected.

  In the present embodiment, the method of detecting the temperature of the object to be heated 60c placed in the cup 60 has been described in detail. However, even if the object to be heated 60c that does not use a container is a block-shaped large lump, the block-shaped object to be heated 60c is used. Therefore, the temperature distribution of the object to be heated 60c can be detected in detail.

  Next, a control method of automatic cooking of the object 60c using both the infrared sensor 52 and the weight sensor 25 will be described with reference to FIGS. 9 to 13. The object to be heated 60c will be described using sake, and the container 60 will be described using a cup and a bottle as an example.

  As shown in FIG. 12, the control means 23a is inputted from the input means 71, the infrared sensor 52, the weight sensor 25, and the heating chamber temperature sensor 80, and the range heating means 330 is controlled by the control means 23a.

  First, a heating operation for heating sake using an infrared sensor will be briefly described with reference to FIG. The heating operation after the detection W1 of the weight W is roughly divided into two operations of the range heating 1 of the detection heating and the range heating 2 of the additional heating.

  In the detection heating operation of the range heating 1, the infrared sensor 52 detects the temperature of the object 60c being heated, and the elapsed time (detection heating time T1) until the detected temperature reaches a predetermined judgment temperature It is a step of measuring, calculating a temperature rising rate until reaching a predetermined temperature, and determining a heating state from the temperature rising rate.

  The operation of the additional heating of the range heating 2 judges the container 60 being used based on the above judgment, and calculates the time of the remaining additional heating up to the finish temperature according to the container 60, and the temperature rise rate A step of performing additional heating on the basis of the heating time T2 calculated and calculated from the heating time to the final heating temperature, and a step of performing the additional heating on the basis of the heating time T2 calculated by calculating the heating time from the detected weight W There is.

  The above steps will be described in detail using the flowchart of FIG.

  To warm the liquor, two types of containers 60, mainly a cup and a bottle of sake, are used. And the amount of alcohol you put in is different. It heats, judging these heating circumstances.

  First, the container 60 containing sake, which is the object 60c to be heated, is placed in the heating chamber 28 on the table plate 24 and the door 3 is closed. The user selects one of the hot can, the luke can and the human skin can from the drink menu by the input means 71 (step S0). The finish temperature of each menu is 50 ° C for the hot can, 40 ° C for the hot can, and 35 ° C for the human skin. In the input means 71, either strong, medium or weak is selected from adjustment of finish (step S1). During the finish adjustment, the finish is finished at a standard temperature, the strong finish temperature is set to about 5 ° C. higher than the standard, and the weak finish temperature is set to about 5 ° C. lower than the standard. When the start of heating is input (step S2), a preset heating output P is set.

  Next, the weight W of the total of the object to be heated 60c placed on the table plate 24 and the container 60 is detected by the weight sensor 25 (step S3). When the detected weight W is less than or equal to the specific value W0, it is determined as the small load mode in the small amount mode determination (step S4). When the detected weight W is less than or equal to the specific value W0, the object to be heated 60c is heated in the small load mode (step S5). The transition to the small load mode assumes the weight of about a quarter of alcohol in a cup. The heating in the small load mode will be described later.

  Next, it is range heating 1 (detection heating) which judges the container 60 (cup and bottle) used while heating.

  When the confirmation of the small amount mode determination step (step S4) is completed, the range heating is started (step S6). Next, the initial temperature Ts1 of the object to be heated 60c is detected (step S7).

  Steps S8 to S10 are steps of measuring an elapsed time ta until the temperature Ts3 of the article 60c to be heated rises to the specific temperature Ts2.

  When the temperature of the object 60c to be heated becomes the same as the specific temperature Ts2, the infrared sensor 52 proceeds to the next step S11.

  In step S11, the temperature rise rate Tv1 is calculated by finding the rising temperature obtained by subtracting the initial temperature Ts1 from the specific temperature Ts2 and the elapsed time ta from the start of heating to reaching the specific temperature Ts2.

  In step S12, the calculated temperature rising rate Tv1 is confirmed, and if it is slower than the specific temperature rising rate Tv0, the process shifts to the profit mode of step S14, and if it is faster, it shifts to the cup mode of step S13.

  When sake is used to warm sake, the infrared sensor 52 cannot detect the temperature of the liquid level because the bottle is tall and the mouth is narrow. Therefore, the infrared sensor 52 detects the temperature of only the surface of the bottle. The temperature of the surface of the bottle is increased by heat conduction as the temperature of the liquor in the bottle rises, so that the temperature increase rate Tv1 is lowered.

  The heating up to here is range heating 1.

  Next, range heating 2 (additional heating) after determining the container 60 being used will be described.

  First of all, the additional heating in the charge mode will be described.

  Since Tokuto can not detect the temperature of the liquid surface as described above, heating is performed by calculating the remaining additional heating heating time based on the heating time previously confirmed from the weight detected in step S3. Further, the heating time of the additional heating is displayed on the display unit 5 as the remaining heating time and is subtracted to inform the user of the heating end time.

  Next, additional heating in the cup mode will be described.

  The additional heating in the cup mode sets the specific temperature Ts4 (for example, a temperature 5 degrees lower than the finish temperature) higher than the specific temperature Ts2 and close to the finish temperature, and from the start of heating until the temperature of liquor reaches the specific temperature Ts4. The elapsed time ta is measured, the temperature rising rate is obtained from the rising temperature obtained by removing the initial temperature Ts1 from the specific temperature Ts4, and heating is performed by calculating the remaining heating time to reach the finish temperature. The remaining heating time is displayed on the display unit 5 and subtraction is performed to notify the user of the heating completion time. By making the specific temperature Ts4 close to the finishing temperature, the finishing temperature system is improved.

  The reason why the infrared sensor 52 does not detect the finish temperature is that the infrared sensor 52 is rotated to detect the temperature of the entire surface of the table plate 24 as described above, so it takes about several seconds to complete one temperature detection. It is for preventing that a finishing temperature becomes high by continuing heating during that time.

  Further, in the bottled wine mode and the cup mode, when the amount of liquor to be heated is the same, the heating time Tz is substantially the same time. However, the time when the remaining time is displayed on the display unit 5 is displayed earlier when the bottle is used. That triggers the user to use the waiting time to prepare the eggplant.

  Next, the heating process in the small load mode (S6) will be described.

  The small amount load mode is provided assuming that the amount of liquor is small relative to the size of the container. When the amount of the heating target (alcohol) 60c shown in FIG. 10 is taken as a standard, the amount of the heating target (alcohol) 60c shown in FIG. 11 becomes small (detection angle α1> α2). When the amount of liquor decreases, the liquid level of the object to be heated 60c becomes low and the liquid level becomes the shadow of the container 60, and the detection area of the liquid level detected by the infrared sensor 52 becomes narrow.

  The infrared sensor 52 has a characteristic that even when there is no change in the temperature being detected, it can be seen that the detected temperature changes as the amount of infrared rays to be detected changes when the detection area where the temperature is detected is changed. Therefore, if the amount of alcohol is small, the liquid level of the object to be heated 60c becomes low and the detection area of the infrared sensor 52 becomes narrow, so the actual temperature is the same as in FIG. The temperature of sake is low and there is a problem to detect. This problem is a problem that occurs when the temperature table data that is converted into the temperature recognized by the control means 23a with respect to the amount of infrared rays detected by the infrared sensor 52 is not changed.

  Therefore, in the small load mode (S5), in order to change the recognition temperature of the control means 23a with respect to the detection temperature, the temperature obtained by subtracting a specific temperature portion from the detection temperature of the infrared sensor 52 is the temperature of the object 60c. You may recognize it. Alternatively, the temperature table data may be changed exclusively for the small load mode.

  The heating in the small load mode sets the specific temperature Ts5 similarly to the heating in the cup mode described above, measures the elapsed time ta until the start of heating or the temperature of liquor reaches the specific temperature Ts5, and the specific temperature Ts5 The temperature rise rate is obtained from the rising temperature excluding the initial temperature Ts1, and the remaining heating time to reach the finished temperature is calculated to perform heating. However, the difference from the cup mode is that the set temperature of the specific temperature Ts5 is set low so that the temperature rising rate is calculated at the initial stage of the temperature rise accompanying the heating described above. The reason is that there are many uncertain factors such as the type of container 60 and the amount of alcohol even in the small load mode, so if the heating progresses, the measurement error that occurs between the detection temperature of the infrared sensor 52 and the actual temperature increases Things can be considered. Therefore, before the measurement error becomes large, the temperature rise rate is calculated by the temperature increase of the liquor temperature in the normal temperature range, and the remaining heating time to reach the finish temperature is calculated to perform heating. The remaining heating time is displayed on the display unit 5 and subtraction is performed to notify the user of the heating completion time.

  According to the above-described embodiment, a high frequency heating cooker suitable for heating sake is provided.

23a Control means 24 Table plate 25 Weight sensor 28 Heating chamber 33 Magnetron 52 Infrared sensor 60 Container 60c Heated object 71 Input means 80 Heating room temperature sensor 330 Range heating means W Weight H Determination time Tz Total heating time T1 Detection heating time T2 Added Heating time T judgment time

Claims (1)

A heating chamber,
Heating means for heating the object to be heated;
A table plate on which the object to be heated is placed in the heating chamber;
A weight sensor that supports the table plate and measures the weight of the object to be heated;
An infrared sensor for detecting the temperature on the table plate;
Input means for inputting a finishing temperature of the object to be heated;
And control means for controlling the heating means on the basis of detection values of the weight sensor and the infrared sensor so as to achieve the finish temperature.
The control means
The elapsed time until the object to be heated reaches a specific temperature is measured, and the heating time is calculated based on the measured elapsed time to perform heating.
The specific temperature when the weight of the object to be heated is equal to or less than a predetermined value is lower than the specific temperature when the weight of the object to be heated is larger than the predetermined value ,
The control means
If the temperature increase rate of the object to be heated is slow, the remaining additional heating heating time is calculated based on the heating time confirmed from the weight and heating is performed, and if the temperature increase rate is fast, the finish temperature is obtained. A high frequency heating cooker characterized by setting a close specific temperature, determining a temperature rising rate until reaching the specific temperature, calculating a remaining heating time to reach a finish temperature, and performing heating.

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