JP6641560B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device for heating and thawing an object to be cooked in a short time by microwaves radiated into a cooking chamber.

  As a heating cooker of this type, for example, Patent Literature 1 includes a temperature distribution detection unit using an infrared sensor that detects a temperature distribution in a cooking chamber, and a control unit that controls a magnetron based on a detection signal from the infrared sensor. Detecting the temperature distribution in almost all areas in the cooking chamber by reciprocatingly driving the infrared sensors in which the infrared detecting elements are arranged in a line, and determining whether the initial temperature of each detection point is lower than a predetermined temperature. There is disclosed an apparatus in which a place where frozen food is placed is determined, and the frozen food is appropriately heated by microwaves from a magnetron.

JP 2011-127827 A

  The heating cooker disclosed in Patent Literature 1 is configured to radiate microwaves generated by a magnetron into a cooking chamber from a rotating antenna to heat and defrost a frozen food to be cooked. However, it takes a certain amount of time to heat and thaw the food to such a degree that it can be completely unraveled without partially boiling the food.

  In view of the above circumstances, an object of the present invention is to provide a heating cooker that can thaw an object to be cooked in a preferable state in a shorter time than before.

The present invention, by emitting microwaves from the microwave generator to the inside of the cooking chamber, in the heating cooker to the foods a microwaved encased in the cooking chamber, the temperature of the bottom surface area of the cooking chamber A temperature distribution detecting means for detecting the distribution; and the micro unit so that the minimum value of the range output at the time of heating and thawing the object to be cooked is set to 300 W, and the minimum time of the cycle for turning on / off the range output is set to 10 seconds. and a control unit for controlling the wave generating means, and said control means, said at the start of heating to the food, the detection signal from the temperature distribution detection means, detection of each point on the bottom surface area of the cooking chamber It is determined whether or not the temperature is equal to or lower than a predetermined temperature, and the temperature average value of all points in the bottom surface area in the cooking chamber and the temperature of the point where the temperature is equal to or lower than the predetermined temperature at which the object to be cooked is determined to exist. As the difference between the degrees average value is small, the determining that the quantity of the food is large, it configured to adjust the heating amount to the the food in accordance with the determination result.

In this case, before Symbol control means, as the quantity of the object to be cooked product was determined often preferably configured to adjust a long time to turn on continuously the range output.

  Further, the control means sequentially executes a plurality of steps each having a different on-time of the range output, and reduces the on-time of the range output as the temperature of the food approaches the target temperature in the same step. In addition, it is preferable to control the microwave generating means.

  In addition, the apparatus further includes a temperature distribution detecting unit using an infrared sensor that detects a temperature distribution in the cooking chamber, and a temperature detecting unit using a temperature sensor that detects a temperature in the cooking chamber. Until the steam is generated, the temperature of the object to be cooked is calculated based on the detection signal from the temperature distribution detecting unit, and after the steam is generated from the object to be cooked, the detection signal from the temperature detecting unit is used. Preferably, the temperature of the object to be cooked is calculated based on the temperature.

According to the invention of claim 1, when heating and thawing the food placed in the cooking chamber, the minimum value of the range output is reduced to 300 W, and the shortest time of the cycle of the range output is reduced to 10 seconds. By shortening, the range output can be finely adjusted within a range where the oscillation of the microwave generation means does not stop, and the object to be cooked can be thawed in a preferable state in a shorter time than before. In addition, at the time of starting heating of the object to be cooked in the cooking chamber, the amount of the object to be cooked is determined. By increasing the amount of heating for, it is possible to shorten the heating and thawing time when the amount of the object to be cooked is large.

According to the second aspect of the present invention, when the amount of the object to be cooked is large, the control is divided into the control for the case where the amount of the object to be cooked is small, whereby the heating and thawing time can be effectively reduced.

  According to the invention of claim 3, the on-time of the range output is variably reduced as the temperature of the cooking object approaches the target temperature by heating, rather than fixing the on-time of the range output in one process. This enables more precise control of the range output according to the amount of the object to be cooked, and shortens the heating / thawing time when the amount of the object to be cooked is large.

  According to the invention of claim 4, by combining the infrared sensor and the temperature sensor and calculating the temperature of the object to be cooked, the heating is performed to an appropriate temperature without variation irrespective of the type and amount of the object to be cooked. It becomes possible.

BRIEF DESCRIPTION OF THE DRAWINGS It is an external appearance perspective view of the microwave oven which shows one Embodiment of this invention. It is the figure seen from the front front when a door was opened. FIG. FIG. 3 is a front view of the main body with the cabinet removed. FIG. 2 is a longitudinal sectional view of a microwave generator and peripheral portions of the microwave generator as viewed from the side. It is the figure which looked at the cooking chamber with the bottom plate removed from the same as above. FIG. FIG. 3 is a vertical sectional view of a temperature distribution detecting means and a main part around the same. FIG. 3 is a diagram of the detection element of the first sensor as viewed from the front, as in the above. FIG. 5 is a diagram of the detection element of the second sensor as viewed from the front, as in the above. FIG. 2 is a perspective view showing the internal structure of the microwave oven and the field of view of the first sensor. FIG. 2 is a perspective view showing the internal structure of the microwave oven and the field of view and the moving direction of the first sensor. FIG. 2 is a perspective view showing an internal structure of the microwave oven and a field of view of a first sensor and a second sensor. FIG. 2 is a block diagram showing a main electrical configuration of the above. FIG. 3 is an explanatory diagram showing a radiation direction of microwaves due to a difference in antenna shape. FIG. 6 is a graph showing a change in temperature measured by a data logger of a portion of the object to be heated which easily absorbs microwaves and a portion of the portion which hardly absorbs microwaves when the range output is 500 W. FIG. FIG. 7 is a graph showing a change in temperature measured by a data logger of a portion of the object to be heated which easily absorbs microwaves and a portion of the portion which hardly absorbs microwaves when the range output is 1000 W. FIG. Same as above, when the water in the container is heated by a microwave, the temperature detected by the infrared sensor, the detected temperature converted from the AD value by the temperature sensor, the water temperature detected by the data logger, and the conventional infrared control temperature, 6 is a graph showing a change in a conventional infrared temperature estimation value. It is explanatory drawing which showed this embodiment and the conventional specification about the cooking menu of the automatic range which thaws a to-be-cooked object in the table. It is a figure which shows the evaluation result which thawed 100 g of ground frozen pork about "new quick thawing" of this embodiment, and the conventional "fast thawing." It is the figure which compared the heating time and the thawing state of 100 g of pork sliced meat with the conventional and this embodiment. It is the figure which compared the heating time of 100 g of chicken breast chunks and the thawing state with the conventional and this embodiment. It is the figure which compared the heating time of 600 g of minced pork with the thawed state in the conventional and this embodiment. In this embodiment, when it is judged that quantity of a thing to be cooked is small, it is a figure showing the temperature distribution of each part of the bottom in the cooking chamber. In this embodiment, when it is determined that the quantity of the object to be cooked is large, it is a diagram showing a temperature distribution of each part of the bottom surface in the cooking chamber. It is a graph which shows the relationship between ON / OFF timing of the range output in conventional "fast thawing", and foodstuff temperature. It is a graph which shows the relationship between ON / OFF timing of the range output in "new quick thawing" of this embodiment, and food temperature.

  Hereinafter, a preferred embodiment of a heating cooker according to the present invention will be described with reference to the accompanying drawings. In all of the drawings, common portions are denoted by common reference numerals.

  1 to 27 show an embodiment in which the cooking device of the present invention is applied to a microwave oven. First, an overall configuration of a microwave oven will be described with reference to FIGS. 1 to 4. 1 is a main body configured in a substantially rectangular box shape. Cabinet 2 made of stainless steel. Reference numeral 3 denotes an openable and closable door provided on the front surface of the main body 1.

  An opening / closing operation handle 4 is provided at the upper part of the door 3 for opening and closing the vertically opened door 3, and an operation panel part 5 for displaying, notifying and operating is provided at the lower part of the door 3. It has. The operation panel unit 5 is provided with an operation unit 7 for enabling various operation inputs related to heating cooking, in addition to a display unit 6 for displaying the setting contents and the progress of cooking. Although not shown, an operation panel PC (printed circuit) board is disposed inside the door 3 behind the operation panel unit 5 to control the display unit 6 and the operation unit 7.

  A water supply cassette 8 and a water receiver 9 that can be attached to and detached from the front of the main body 1 are provided below the main body 1. The water supply cassette 8 is a bottomed container that stores water as a liquid as a supply source of steam generated from a steam generator (not shown). The water receiver 9 is a bottomed container that receives food waste, water droplets, steam, and the like from the main body 1.

  The cabinet 2 forming the left and right side surfaces and the upper surface of the main body 1 includes an oven front plate 12 forming the front surface of the main body 1 and a rear surface of the main body 1 so as to cover the main body 1 and thus the oven bottom plate 11 forming the bottom surface of the microwave oven. It is provided between the oven back plate 13 to be formed. Further, the main body 1 is provided with a cooking chamber 14 in which an object S to be heated and cooked is accommodated, and a thermistor 15 as a temperature detecting element for detecting the temperature of the cooking chamber 14. The front surface of the cooking chamber 14 reaches the front plate 12 of the oven, and is open for putting in and taking out the food S, and the opening is opened and closed by the door 3.

  The peripheral wall forming the cooking chamber 14 includes a ceiling wall 14a, a bottom wall 14b, a left side wall 14c, a right side wall 14d, and a back wall 14e. The back wall 14e of the cooking chamber 14 has a suction port 16 in the center thereof, and a plurality of outlets 17 around the suction port 16. Further, an upper heater 18 for a grill that radiates and heats the object S to be cooked from above the cooking chamber 14 is provided at an upper portion of the main body 1 so as to face the dome-shaped ceiling wall 14a serving as the upper wall surface of the cooking chamber 14. A microwave generator 19 including a magnetron is provided at the bottom of the main body 1 to supply microwaves as radio waves into the cooking chamber 14. As a result, the object S contained in the cooking chamber 14 is grill-heated from above by heat radiation accompanying the energization of the upper heater 18, and the operation of energizing the microwave generator 19 causes the cooking object S to be heated in the cooking chamber 14. The microwave is radiated to the cooking object S accommodated in the, and the cooking object S is heated by the microwave oven.

  On the left side wall 14c and the right side wall 14d of the cooking chamber 14, a pair of left and right shelf supports 22 are provided in two upper and lower stages in order to store and hold a metal square plate 21 in a suspended state inside the cooking chamber 14. I have. The square plate 21 used here is constituted by a housing 21A having a concave shape with a bottom and an open top surface, and otherwise formed as a non-hole, and a flange 21B extending horizontally outward from the upper end of the housing 21A. Is done. A vent 21C is formed in the flange 21B to allow hot air to flow through the square plate 21. FIG. 2 shows a state in which the flange portion 21B of the square plate 21 is placed on the lower shelf support 22 inside the cooking chamber 14 and the object S is placed on the storage portion 21A. The plate 21 may be placed only on the upper shelf support 22, or two square plates 21 may be placed on the upper and lower shelf supports 22, respectively. Instead of the square plate 21, another grill (not shown) ) Can also be stored and held.

  Reference numeral 24 denotes a hot air unit for heating the oven, which is provided from the outside rear of the cooking chamber 14 to the lower part inside the main body 1. The hot air unit 24 includes a convex casing 26 attached to the back wall 14e, a hot air heater 27 for heating air, a hot air fan 28 for feeding heated air into the cooking chamber 14 and circulating it, and a hot air fan 28. An electric hot air motor 29 that rotates in a predetermined direction and a transmission mechanism 30 that transmits a driving force from the hot air motor 29 to the hot air fan 28 are generally configured. As an internal space between the back wall 14 e and the casing 26, a hot air heater 27 and a hot air fan 28 are provided in a heating chamber 31 formed outside the cooking chamber 14 at the rear of the cooking chamber 14, respectively. A hot air motor 29 is provided in a lower space 32 between the cooking chamber 14 and the oven bottom plate 11 which is formed at the bottom. Then, the oven rear plate 13 is disposed at the rear of the main body 1 so as to cover the entire hot air unit 24 from the rear outside.

  The hot-air fan 28 of the present embodiment is provided as a so-called centrifugal fan that discharges air taken in the axial direction in a radial direction perpendicular to the axial direction by centrifugal force at the time of rotation. It is arranged so as to surround 28 radial directions. As the hot air heater 27 which is also a heat generating portion, for example, a sheath heater, a mica heater, a quartz tube heater, a halogen heater, or the like is used. The above-described suction port 16 and hot air outlet 17 function as a ventilation section that communicates between the cooking chamber 14 and the heating chamber 31.

  In the present embodiment, when the hot air fan 28 is driven to rotate by energizing the hot air motor 29, the air sucked from the inside of the cooking chamber 14 through the suction port 16 blows out in the radial direction of the hot air fan 28, and is energized. Heated by the hot air heater 27, the hot air is supplied into the cooking chamber 14 through the outlet 17. Thus, a path for circulating hot air inside and outside the cooking chamber 14 is formed, and the article S in the cooking chamber 14 is heated by hot air convection. Further, by providing slit-shaped ventilation holes 21C around the square plate 21, even if the square plates 21 are respectively placed on the upper and lower shelf supports 22, for example, and the oven heating cooking using the hot air unit 24 is performed. Since the hot air circulates up and down in the cooking chamber 14 through the ventilation holes 21C of the square plates 21, the food to be cooked S can be wrapped from front to back and right and left and baked.

  On the left side wall 14 c of the cooking chamber 14, a steam ejection hole 34 communicating with the steam generator 33 is provided. Although not shown, the steam generating device 33 provided inside the main body 1 includes a hollow evaporating container made of metal, an evaporating heater such as a sheath heater mounted on the evaporating container, and water from the water supply cassette 8. A water supply pump or the like for guiding the inside is provided, and a plurality of steam ejection holes 34 are connected to the inside of the evaporation container. Thereby, during the operation of the steam generator 33, the water from the water supply cassette 8 is fed into the evaporating vessel and heated to a predetermined temperature, so that saturated steam or superheated steam enters the cooking chamber 14 from the steam ejection hole 34. Steam is supplied, and the cooking target S placed in the cooking chamber 14 is steam cooked.

  Next, a detailed configuration of the microwave generator 19 and its surroundings will be described with reference to FIGS. In each of these figures, the bottom wall 14b of the cooking chamber 14 is configured by covering the upper opening of the concave antenna housing portion 42 formed in the metal plate 41 with a bottom plate 43 such as a ceramic plate that can transmit microwaves. Is done. The metal plate material 41 that cannot transmit microwaves is formed integrally with the left side wall 14c, the right side wall 14d, and the back wall 14e as well as the peripheral portion of the bottom wall 14b. Are formed of a material that cannot transmit microwaves.

  The microwave generator 19 guides the microwave oscillated by the magnetron directly below the antenna housing portion 42 in the lower space 32 inside the main body 1 in addition to the magnetron (not shown) serving as a microwave supply source. A waveguide 45, an antenna motor 46 disposed below the waveguide 45, and an antenna holder 47 whose lower end is disposed inside the waveguide 45 and is attached and fixed to a rotation shaft of the antenna motor 46. A cylindrical cable shaft 48 inserted and fixed in the antenna holder 47, and an antenna 49 having an upper end portion attached and fixed to the center of the cable shaft 48 and rotatably provided inside the antenna housing portion 42. Mainly composed. When the upper opening of the antenna housing 42 is closed by the bottom plate 43, the entire antenna 49 is arranged parallel to the bottom plate 43 so as to face the flat bottom plate 43 forming the bottom wall 14 </ b> B of the cooking chamber 14.

  The antenna 49 radiates microwaves traveling from the bottom to the top along the cable axis 48 from the surface. In the present embodiment, the contour viewed from the top is a partially cut-out circular shape, and has a constant thickness. It is formed of a flat metal plate of aluminum or the like having no unevenness. The antenna 49 includes a through hole 51 into which the upper end of the cable shaft 48 is inserted, a notched microwave radiating portion 52 having an outer peripheral portion opened, and radiation adjusting portions 53 and 54 each having two large and small openings. It is formed. The microwave radiating section 52 gives the directivity in the direction of arrow D shown in FIG. 6 to the microwave radiation. On the inner surface of the microwave radiating portion 52, a radiating protrusion 55 projecting linearly and a pair of radiating protrusions 56 projecting in an arc shape along the outer peripheral shape of the antenna 49 are arranged, respectively. Microwaves are strongly radiated from 55 and 56. The radiation adjusters 53 and 54 are for adjusting the microwave from the antenna 49 to a target radiation distribution. In this case, in particular, the microwaves vary according to the distance from the cable shaft 48 to the end of the antenna 49. It adjusts the radiation distribution of the waves.

  The disk-shaped antenna 49 used here rotates around the cable shaft 48 below the bottom plate 43 due to energization of the antenna motor 46, but moving a large disk is more effective than moving a small disk. Since the area for stirring is increased, it is advantageous to suppress uneven heating of the cooking object S placed in the cooking chamber 14. In addition, a portion near the inner wall surface of the cooking chamber 14 has a characteristic that a change in radio waves is small and it is hard to warm. Therefore, the diameter Ar of the antenna 49 is preferably set to 20 cm or more in order to more effectively suppress uneven heating of the object S to be cooked than the conventional one.

  Also, as shown in FIG. 6, when the gap Ad between the outer peripheral end surface of the antenna 49 and the side surface of the antenna housing portion 42 becomes about 3 mm or less, a spark occurs due to electric field concentration between metals. Therefore, it is preferable that the distance Ad between the antenna 49 and another metal, for example, the antenna housing part 42 be designed to be separated by 10 mm or more.

  FIGS. 8 to 13 show the configuration of the temperature distribution detecting means 58 provided inside the main body 1 and its surroundings. In each of these drawings, a truncated quadrangular pyramid-shaped protruding member 61 is provided on the right side wall 14d of the cooking chamber 14 so as to protrude inward toward the inside of the cooking chamber 14. The raised member 61 is provided above the upper shelf support 22 and is provided at the center of the right and left walls 14d at the front and rear, and a window 62 is formed in the inclined lower surface. Further, a window 63 different from the window 62 is formed at the center between the upper and lower shelf supports 22 in the upper, lower, front and rear directions of the right side wall 14d.

  Between the cooking chamber 14 and the main body 1, a first sensor 65 and a sensor motor 66 are disposed facing the outside of the raised member 61 including the window 62, and a second sensor 68 is disposed facing the window 63. Is established. The sensor motor 66 and the second sensor 68 are mounted and fixed inside the main body 1, while the first sensor 65 is mounted on a rotatable rotation shaft 69 of the sensor motor 66.

  The sensor motor 66 serving as a driving device of the first sensor 65 is configured by a stepping motor or the like, and includes a rotation shaft 69 that swings the first sensor 65 in the front-rear direction inside the main body 1. The first sensor 65 includes a hollow sensor case 71 attached to and fixed to the rotation shaft 69, a sensor substrate 72 housed inside the sensor case 71, and a plurality (for example, 8) mounted on the surface of the sensor substrate 72. The main components are an infrared detection element 73 and a lens 74 fixed to the sensor case 71 facing the infrared detection element 73.

  In the present embodiment, as shown in FIG. 11, the fields of view V1 of the infrared detecting elements 73 are arranged in the left-right direction of the substantially rectangular bottom wall 14b through the window 62 from the upper center of the right side wall 14d of the cooking chamber 14. A plurality of infrared detecting elements 73 are arranged in a straight line along the vertical direction of the cooking chamber 14. In the present embodiment, as shown in FIG. 12, when the sensor motor 66 receives a motor drive signal from a control unit (not shown) and the sensor motor 66 reciprocates the rotary shaft 69 by a predetermined angle in the forward direction and the reverse direction, As one sensor 65 swings, the visual field V1 of the plurality of infrared detecting elements 73 reaching the bottom wall 14b of the cooking chamber 14 repeatedly swings in a fan shape along the moving direction X1 around each infrared detecting element 73. In this case, the straight line connecting the plurality of infrared detecting elements 73 indicated by the one-dot chain line in FIG. The window 62 may be closed with an infrared transmitting member (not shown) in order to reduce the influence of heat on the inside of the main body 1.

  On the other hand, the second sensor 68 includes a hollow sensor case 76 mounted and fixed inside the main body 1, a sensor board 77 housed inside the sensor case 76, and one sensor mounted on the surface of the sensor board 77. And a lens 79 which is attached to and fixed to the sensor case 76 facing the infrared detecting element 78. As shown in FIG. 13, the second sensor 68 is mounted on the main body so that the visual field V2 of the infrared detecting element 78 always reaches the front, rear, left and right centers of the bottom wall 14b from the center of the right and left walls 14d through the window 63. 1 and fixed inside. The window 63 may be closed with an infrared transmitting member (not shown) in order to reduce the influence of heat on the inside of the main body 1.

  The first sensor 65 and the second sensor 68 are both infrared sensors, and constitute the temperature distribution detecting means 58 of the present embodiment. The temperature distribution detecting means 58 here detects the temperature distribution of the entire inside of the heating chamber 14 by the swinging first sensor 65 and the fixed second sensor 68, so that the cooking object S accommodated therein is detected. The surface temperature of the object to be cooked S is detected in a short time from the amount of infrared rays emitted by the object.

  FIG. 14 illustrates a main electrical configuration of the microwave oven. In the figure, reference numeral 81 denotes control means constituted by a microcomputer. As is well known, the control means 81 includes a CPU as an arithmetic processing means, a memory as a storage means, a timer as a time measuring means, An output device is provided.

  The input port of the control means 81 includes a temperature detecting means 82 such as a thermistor for detecting the temperature in the heating chamber 14, a hot air fan 28, Hot air motor rotation detecting means 83 for detecting the rotation speed of the door 3, door opening and closing detecting means 84 for detecting the open / closed state of the door 3, antenna position detecting means 85 for detecting the origin of rotation of the antenna 49, The steam container detecting means 86 such as a thermistor for detecting the temperature of the air is electrically connected.

  The output port of the control means 81 includes, in addition to the display means 6 described above, a microwave heating means 88 including a magnetron and its driving means, an upper heater 18 for grill heating, a hot air heater 27 for oven heating, Heater driving means 89 such as a relay for turning on and off the evaporation heaters for steam heating, antenna driving means 90 for rotating the antenna motor 46, and hot air motor driving means for rotating the hot air motor 29; 91, a sensor motor driving means 92 for driving the sensor motor 66 to rotate forward and reverse, and a pump driving means 93 for operating the water supply pump of the steam generator 33 are electrically connected to each other.

  The control unit 81 includes an operation signal from the operation unit 7, a temperature distribution detection unit 58, a temperature detection unit 82, a hot air motor rotation detection unit 83, a door open / close detection unit 84, an antenna position detection unit 85, Receiving each detection signal from the container detecting means 86, and at a predetermined timing based on the timing from the timing means, the microwave heating means 88, the heater driving means 89, the antenna driving means 90, and the hot air motor driving means 91 And a function of outputting a control signal for driving to the sensor motor driving means 92 and the pump driving means 93, and outputting a control signal for display to the display means 6. Such a function is realized by the control unit 81 reading a program recorded in the memory as a storage medium. In the present embodiment, in particular, the control unit 41 functions as the heating control unit 95 and the display control unit 96. Has a program.

  The heating and cooking control unit 95 mainly controls the operation of each unit related to the heating and cooking of the article to be cooked S. When it is determined that the door 3 is closed, the microwave heating means 88, the heater driving means 89, the antenna driving means 90, the hot air motor driving means 91, the sensor motor driving means A control signal is transmitted to the pump 92 and the pump driving means 93 to control various heating and cooking operations on the object to be cooked S. In the present embodiment, a plurality of menus are stored and held in the memory in advance as cooking information including the material of the object to be heated S and the heating conditions for performing the heating and cooking, and the cooking control unit 95 selects one of the menus from the menu. When an operation for performing heating cooking is performed from the operating means 7 for one selected menu, an automatic cooking function for automatically heating the article S to be cooked is provided in a predetermined procedure according to the selected menu. I have.

  Among the automatic cooking functions, in the present embodiment, for example, when the menu of the automatic range for warming or thawing the object S to be cooked is selected, the microwave from the microwave generator 19 is supplied to the cooking chamber 14. The cooking time, range output, etc. are automatically set without operation input from the operating means 7 while radiating the inside, and the microwave generator 19 is drive-controlled at the set output until the set time is reached, and the cooking chamber 14 is controlled. An automatic cooking control unit 98 for heating the cooking object S placed in the oven is provided as a function of the heating cooking control unit 95.

  The display control unit 96 controls the operation related to the display of the display unit 6 in cooperation with the cooking control unit 95. The display unit 6 to be controlled by the display control unit 96 is configured by a liquid crystal panel or an illuminating lamp, but other display devices may be used.

  Next, the operation of the microwave oven having the above-described configuration will be described. With the object S to be cooked in the cooking chamber 14 in advance, the door 3 is closed while holding the handle 4 with a hand, and the cooking menu is operated by the operating means 7. When a cooking start is instructed after the selection operation, a control signal generated corresponding to the selected cooking menu is output at a predetermined timing according to a control program incorporated in the storage unit of the control means 81, and the object S is cooked. Cooked.

  Here, for example, when the cooking menu of the oven heating is selected, the control signal from the control means 81 is sent to the heater driving means 89 and the hot air motor driving means 91, and the hot air heater 27 and the hot air motor 29 are respectively energized, and the hot air The rotational force generated on the motor shaft 37 of the motor 29 is transmitted to the shaft 34 of the hot air fan 28 through the transmission mechanism 30. As a result, the hot-air fan 28 rotates inside the heating chamber 31, and its speed is taken into the control means 81 by the hot-air motor rotation detecting means 83, and the air sucked into the heating chamber 31 from the cooking chamber 14 through the suction port 16 is The cooked food S in the cooking chamber 14 is heated by hot air convection by sending the heated air to the hot air heater 27 side and supplying the heated air as hot air F to the cooking chamber through the hot air outlet 17.

  When the cooking menu of the range heating including the above-mentioned automatic range is selected, the control means 81 receives the respective detection signals from the temperature distribution detecting means 58 and the temperature detecting means 82, and the cooking object S is heated to the set temperature. As described above, while confirming the origin position of the antenna 49 with the detection signal from the antenna position detecting means 85, appropriate control signals are sent to the microwave heating means 88, the antenna driving means 90, and the sensor motor driving means 92, respectively. As a result, the magnetron and the antenna motor 46 of the microwave generator 19 are energized, and the microwave generated from the surface of the rotating antenna 49 is supplied and radiated into the cooking chamber 14, and the heated object placed on the bottom wall 14b is heated. The object S is microwaved.

  At the time of this range heating cooking, the rotation axis 69 of the sensor motor 66 is positioned at the position where the rotation angle is 0 ° (as shown in FIG. (In the state of being lined up at the center in the front-rear direction of.), The clockwise rotation (forward direction) and the counterclockwise direction (reverse direction) are repeated. As a result, the first sensor 65 swings inside the main body 1, and the visual field V1 of each infrared detecting element 54 repeatedly swings in a fan shape along the moving direction X1 as shown in FIG. At this time, the rotation shaft 69 of the sensor motor 66 is intermittently rotating at a predetermined angle, and the control means 81 takes in a detection signal from each infrared detecting element 73 every time the rotation shaft 69 is rotated at a predetermined angle. Then, the temperature of the cooking object S placed at an arbitrary position in the cooking chamber 14 is monitored. In this manner, each infrared detecting element 73 can receive infrared rays from substantially the entire bottom wall 14b of the cooking chamber 14 and detect the temperature of the object S put in the cooking chamber 14. .

  In the present embodiment, the first sensor 65 is provided at the center of the upper portion of the right side wall 14d of the cooking chamber 14 instead of at the rear in the front-rear direction, and the object S is placed near the center of the bottom wall 14b in the front-rear direction. When it is placed, the distance from the first sensor 65 to the object to be cooked S is short, and the temperature of the object to be cooked S can be detected more correctly. In particular, during heating cooking, since the center of the food S is customarily often set to coincide with the center of the cooking chamber 14, only the first sensor 65 is provided at the position as in the present embodiment, so The accuracy of detecting the temperature of the food S can be improved.

  In addition, the sensor motor 66 of the present embodiment swings the first sensor 65 with a period of, for example, 5 seconds, which is a predetermined time, during which the first sensor 65 has 64 points in one way per infrared detecting element 73. , 128 temperatures are detected during reciprocation. In other words, by swinging the first sensor 65 having eight infrared detection elements 73, the first sensor 65 can measure as many as 128 × 8 = 1024 temperatures per cycle, and the first sensor 65 provides a wider cooking chamber. The temperature inside 14 can be detected over a wide range and finely.

  Separately from this, in the present embodiment, the temperature of the food S placed in the field of view V2 of the infrared detecting element 78 as shown in FIG. 13 is continuously detected by the second sensor 68 fixed to the main body 1. The control means 81 takes in the detection signal from the single infrared detection element 78 at least every time the rotating shaft 69 of the motor 66 rotates at a predetermined angle or at a shorter time interval, and The temperature of the article to be cooked S near the center is monitored.

  In this manner, in the present embodiment, the temperature in the cooking chamber 14 is detected in a wide range and finely every corner by each detection signal from the first sensor 65 having eight infrared detection elements 73, and one infrared detection element 78 With the detection signal from the second sensor 68 having the following formula, it is possible to continuously detect the temperature near the center in the cooking chamber 14. The control means 81 receives these detection signals and controls the operation of the microwave generator 19 so that the cooking object S is subjected to the desired range heating cooking. In addition, as a function of abnormality monitoring, when the detected temperature of the object to be cooked S exceeds the normal range, it is determined that an abnormality has occurred in the appliance, and the power supply to the microwave generator 19 is forcibly stopped. . In any case, by using the first sensor 65 and the second sensor 68 together, by instantaneously determining the temperature of the object S to be cooked, it is possible to accurately control the cooking and monitor abnormalities as a result. become.

  In the present embodiment, a larger antenna 49 than before is employed as a means for radiating microwaves to the cooking chamber 14. FIG. 15 shows the radiation direction of microwaves due to the difference in antenna shape by arrows. In the general model shown in FIG. 15A, the antenna 49 ′ has a flat plate shape and the diameter Ar ′ is 15 cm. Therefore, the microwave can be emitted only to a limited area in the cooking chamber 14. In the conventional dome-shaped antenna 49 ″ shown in FIG. 2B, the microwave spreads and radiates from the surface of the antenna 49 ″ toward the cooking chamber 14, but compared with the vicinity of the center of the cooking chamber 14. The amount of microwaves radiated in the vicinity of the peripheral portion is small, which is a factor of causing unevenness in heating of the object S to be cooked. Also, the diameter Ar '' of the antenna 49 '' is 15 cm as in a general model, and microwaves can be radiated only in a limited area in the cooking chamber 14.

  On the other hand, since the large-sized antenna 49 as in the present embodiment has a diameter Ar of 20 cm, when the antenna 49 is rotated, the area for stirring the microwave radiated from the antenna 49 increases, and The microwave can be radiated to every corner in the chamber 14. This is advantageous for suppressing uneven heating of the object S to be cooked. Further, since microwaves are uniformly radiated from the surface of the flat antenna 49 toward the cooking chamber 14 in any region, the object S can be heated uniformly over a wide range.

  When the cooking menu of the steam heating is selected, the control means 81 receives the detection signal from the steam container detection means 86 and controls the heater driving means 89 and the pump so that the steam at the set temperature is supplied into the cooking chamber 14. An appropriate control signal is sent to the driving means 93. As a result, the water supply pump and the evaporation heater of the steam generator 33 are energized, and the water stored in the water supply cassette 8 is sent into the evaporation container and heated to a predetermined temperature. When the saturated steam or the superheated steam is supplied to the inside, the cooking object S is steam-heated.

  Next, an operation of the cooking menu of the automatic range by the automatic range cooking control unit 98 among the above-mentioned range heating will be described in detail. When the cooking menu of the automatic range for warming the object S to be cooked is selected by the operating means 7, the automatic range cooking control unit 98 causes the first sensor 65 that is movable during the range heating of the object S placed in the cooking chamber 14 to be heated. In addition to the respective detection signals from the second sensor 68 fixed, the detection signal from the temperature sensor 15 is taken in, the food temperature which is the temperature of the food S is measured, and the type and amount of the food S are determined. Regardless, the operation of the microwave generator 19 is controlled such that the measured food temperature is heated to an appropriate set temperature higher than the normal temperature.

  In particular, in the present embodiment, in the cooking menu of the automatic range in which the operation means 7 is pressed once, a potential user dissatisfaction that a shortage or excessive warming of the object S to be cooked occurs, or the warming condition is different depending on the food material and the amount. In order to solve the problem, the automatic range cooking control unit 98 is a triple sensor using two types of infrared sensors, the first sensor 65 and the second sensor 68, and the temperature sensor 15 constituting the temperature detecting means 82 in combination. By controlling the operation of the wave generator 19, the range heating performance for automatically warming the cooking object S is greatly improved. Thus, the cooking object can be heated to an appropriate temperature without variation in the automatic range cooking menu in which the operating means 7 is pressed once regardless of the food material and the amount.

  Here, the temperature difference of the cooking object S due to the range heating, that is, the cause of the range heating unevenness will be described with reference to FIGS. 16 and 17. FIG. 16 shows a portion where the microwave inside the center of the object S is hardly absorbed when the microwave generator 19 is operated so that the range output becomes 500 W, and a portion of the surface end of the object S to be heated. It is the graph which measured the temperature change of the site | part which microwaves easily absorb. FIG. 17 shows a portion where the microwave inside the center of the object to be heated S is hardly absorbed when the microwave generator 19 is operated so that the range output becomes 1000 W, and a portion of the surface end of the object to be heated S. It is the graph which measured the temperature change of the site | part which microwaves easily absorb. In common to these, the object to be cooked S is minced meat, and its temperature detection can be transmitted wirelessly without being affected by microwaves, and can be transmitted in a closed space such as the cooking chamber 14. A data logger DL capable of measuring the temperature during microwave heating was used.

  As shown in FIG. 16, when the range output is 500 W, the maximum temperature difference between the part where microwaves of the cooking object S detected by the data logger DL is easily absorbed and the part that is hardly absorbed is 53 ° C. Met. On the other hand, as shown in FIG. 17, when the range output becomes 1000 W, the maximum temperature of the part of the cooking object S detected by the data logger DL during the heating of the range where the microwave is easily absorbed and the part that is hardly absorbed is detected. The difference widened to 81 ° C due to the increased range output. As described above, in the first sensor 65 and the second sensor 68, which are infrared sensors, the size and shape of the food are not uniform even if the surface temperature of the food is well seen, so that the temperature of the portion that easily absorbs microwaves is high. Goes up. In particular, when the range output is increased to 1000 W, the maximum temperature difference reaches 81 ° C. even with the same food during the range heating, and the range heating unevenness becomes remarkable.

  Conventionally, the temperature of each part of the cooking object S cannot be measured during the microwave heating, and the temperature of the cooking object S is measured by inserting a thermocouple into the cooking chamber 14 after the microwave heating. Therefore, the temperature difference between the part where the food S is easily absorbed and the part which is hardly absorbed by the thermocouple detected by the thermocouple after the range heating, that is, in the example of FIGS. 16 and 17, 35 ° C. when the range output is 500 W, the range output Was 1000 W, it had to be evaluated at 60 ° C. for unevenness in the range heating. However, if the data logger DL is used, it is possible to measure how much a temperature difference occurs during the range heating, and to determine the maximum value of the temperature detected by each of the infrared detecting elements 73 and 78 during the range heating. When the difference between the maximum value and the minimum value is large, the range output is weakened more than before and the object S to be cooked is heated slowly, thereby making it possible to suppress uneven heating of the object S to be heated.

  FIG. 18 is a graph showing the results of temperature measurement during range heating using the data logger DL described above. In this figure, the temperature detected by each infrared detecting element 73 of the first sensor 65 ("infrared sensor eight-eye detection temperature") when a range of 200 g of water placed in a transparent heat-resistant container is heated, and the temperature sensor 15, the detected temperature converted from the AD value (“temperature sensor AD value”), the water temperature detected by the data logger DL (“water temperature (data logger)”), the conventional infrared sensor control temperature, and the conventional infrared sensor The change with time of the sensor temperature estimation value is shown. The data logger DL is put in a container containing water.

  When the water temperature measured by the data logger DL during the range heating is compared with the temperature detected by the first sensor 65 or the temperature sensor 15, the temperature detected by the first sensor 65 by the infrared sensor indicates that steam is generated from the cooking object S. Until the temperature rise of the actual load measured by the data logger DL is followed, after the steam is generated from the cooking object S, the sensitivity becomes low, and it gradually stops following the temperature rise of the actual load. On the other hand, the sensitivity of the temperature sensor 15 is improved after the steam is generated from the article S to be cooked, and the temperature sensor 15 has better followability to the temperature rise of the actual load than the first sensor 65.

  Therefore, as in the present embodiment, a triple sensor in which the first sensor 65 and the second sensor 68, which are two types of infrared sensors, and another temperature sensor 15 are combined. Until the steam is generated, the detection signals from the first sensor 65 and the second sensor 68 are taken in, and the temperature of the cooking object S is measured therefrom. If the automatic range cooking control unit 98 is configured to take in the detection signal from the device 15 and measure the temperature of the food S therefrom, the temperature of the food S is measured more accurately, and Can be heated to a desired appropriate temperature. Although not shown, a steam detecting means may be provided at the output port of the control means 81, and the steam detecting means may detect whether or not steam has been generated from the cooking object S during the heating of the automatic range.

  The automatic range cooking control unit 98 according to the present embodiment is configured such that, in addition to the above-described cooking menu for warming the food S, a cooking menu for defrosting the food S can be selected by the operation unit 7. Thereby, when the cooking menu of the automatic range for thawing the object S to be cooked is selected by the operating means 7, the automatic range cooking control unit 98 is operated during the range heating of the object S to be heated placed in the cooking chamber 14. In addition to the detection signals from the first sensor 65 and the fixed second sensor 68, the detection signal from the temperature sensor 15 is taken in, and the food temperature, which is the temperature of the food S, is measured. Regardless of the type or amount, the operation of the microwave generator 19 is controlled such that the measured food temperature is heated and defrosted to an appropriate set temperature near normal temperature.

  FIG. 19 is a table showing the specifications of the present embodiment and the conventional example in the case where the cooking menu of “quick thawing” that normally performs speed thawing is selected as the cooking menu of the automatic range for thawing the food S. It is shown. In the same figure, in the conventional “fast thawing”, the minimum value of the range output is 400 W in a state where the magnetron is continuously oscillated, and the shortest period of the range output on / off is 30 seconds. In the new “new quick thawing” in the embodiment, the minimum value of the range output is 300 W in a state where the magnetron is continuously oscillated, and the shortest cycle of turning on / off the range output is 10 seconds. The reason for setting the minimum value of the range output to 300 W is that if the shortest period of the range output on / off is 10 seconds, the magnetron will not oscillate at a lower range output value. The range output here corresponds to the rated high-frequency output determined by JIS (C 9250) and the Electrical Appliance and Material Control Law, and the microwave output absorbed by the water in the beaker placed in the cooking chamber 14. It can be called energy.

  Further, in the conventional “fast thawing”, the temperature of the object to be cooked S is monitored by the “double infrared sensor” including the first sensor 65 and the second sensor 68. In the “fast thawing”, a temperature sensor is monitored in combination with a temperature sensor in addition to the “double infrared sensor”. The details are as described with reference to FIGS. The antenna 49 is formed as a “large antenna” having a diameter Ar of 20 cm in common with the conventional “fast thawing” and the “new quick thawing” of the present embodiment. The details are as described in FIG.

  As described above, conventionally, the magnetron which is the oscillation source of the microwave is repeatedly operated at a minimum cycle of, for example, 15 seconds on / 15 seconds off, whereas in the present embodiment, the minimum is, for example, 5 seconds on / off. The magnetron can be operated repeatedly with an off period of 5 seconds. The minimum value of the range output when the magnetron is continuously oscillated is reduced to the extent that the magnetron does not stop oscillating. By shortening from 5 seconds to 5 seconds, it is possible to finely adjust the heating and cooking of the cooked food S to be cooked within a short thawing time. Therefore, in the conventional “fast thawing”, the thawing time of 100 g of minced pork was 3 minutes to 4 minutes and 30 seconds, whereas in the “new quick thawing” of the present embodiment, the thawing time of 100 g of minced pork was Was reduced to two and a half minutes (two minutes).

  FIG. 20 shows the results of the conventional “fast thawing” and the “new quick thawing” of the present embodiment, in which 100 g of minced frozen pork was actually thawed as an object to be cooked S by automatic range heating. Are shown in a list. Conventionally, the heating time was 3 minutes and 32 seconds, but in the present embodiment, the heating time was reduced to 2 minutes and 28 seconds. In addition, the finish temperature of each measurement point of the object to be thawed, the average temperature of all the measurement points, the maximum temperature and the minimum temperature of each measurement point, and the state after thawing are as shown in the figure.

  FIG. 21 shows the heating time and thawing when 100 g of simmered pork sliced meat as an object to be thawed was actually thawed by automatic microwave heating for the conventional “fast thawing” and the “new quick thawing” of the present embodiment. This shows a later state. Conventionally, the heating time was 2 minutes and 38 seconds, but in the present embodiment, the heating time was reduced to about 1 minute and 59 seconds by about 40 seconds (39 seconds). After thawing, almost the same finished state was obtained without boiling.

  FIG. 22 shows about 100 g of a chicken lump, which is likely to remain solid as a material to be thawed, for the conventional “fast thawing” and the “new quick thawing” of this embodiment, and was actually thawed by automatic microwave heating. It shows the heating time and the state after thawing. Conventionally, the heating time was 3 minutes and 34 seconds, but in the present embodiment, the heating time was reduced by about 1 minute (1 minute and 3 seconds) to 2 minutes and 31 seconds. After thawing, the center temperature of the meat was -1.2 ° C, and almost the same finished state was obtained, which was cut with a kitchen knife immediately after thawing.

  FIG. 23 shows the heating time and thawing when 600 g of ground minced pork as an object to be thawed was actually thawed by the automatic range heating for the conventional “hurry thawing” and the “new hurry thawing” of the present embodiment. This shows a later state. Conventionally, the heating time was 18 minutes and 10 seconds, whereas in the present embodiment, the heating time was reduced by about 7 minutes (7 minutes and 18 seconds) to 10 minutes and 52 seconds. After thawing, almost the same finished state was obtained without boiling.

  Next, a preferred method for further reducing the heating and thawing time when the amount of the material to be thawed is large will be described. As a first method, the automatic range cooking control unit 98 of the present embodiment starts the automatic range heating of the cooking target S with the first sensor 65 and the second sensor 68 constituting the temperature distribution detecting unit 58 at the start. , The amount of the food S placed in the cooking chamber 14 is determined, and the amount of heating of the food S is variably adjusted according to the determination result. Specifically, when it is determined that the amount of the object to be cooked S is small, the amount of heating of the object to be cooked S is reduced, and when it is determined that the amount of the object to be cooked S is large, This is realized by increasing the amount of heating of the object to be cooked S and dividing the control of the microwave generator 19 according to the amount of the object to be cooked S. The automatic range cooking control section 98 can variably adjust the heating amount of the cooking object S stepwise or continuously according to the amount of the cooking object S.

  FIG. 24 shows, by way of example, what kind of temperature distribution each part of the bottom surface in the cooking chamber 14 had when the range heating was started at the start of the range heating when it was determined that the amount of the object to be cooked S was small. FIG. 25 shows, by way of example, what kind of temperature distribution each part of the bottom surface in the cooking chamber 14 had when the range heating was started when it was determined that the amount of the food S was large. In each of these figures, the numbers arranged in a matrix form are the detected temperatures on the bottom wall 14b of the cooking chamber 14 detected by the first sensor 65 and the second sensor 68.

  When the range heating of the object to be cooked S is started, the automatic range cooking control section 98 swings the first sensor 65 to detect the temperature of each point in the entire bottom surface area in the cooking chamber 14. Next, it is determined whether or not the detected temperature at each point is equal to or lower than a predetermined temperature (for example, 0 ° C.). If the detected temperature is equal to or lower than the predetermined temperature, it is determined that the food S is a point where frozen ingredients are present. . Then, the temperature average value at all points in the entire bottom area in the cooking chamber 14 (“all average in the refrigerator” in the figure) and the temperature average value at the point where the frozen food exists (“the average of frozen food” in the figure) It is determined that the smaller the difference is, the larger the amount of the object to be cooked S is.

  In the example shown in FIG. 24, the “average in the refrigerator” is 19.4 ° C., the “frozen food average” is −3.7 ° C., and the difference is 23.1 ° C. On the other hand, in the example shown in FIG. 25, the “average in the refrigerator” is 10.6 ° C., the “frozen food average” is −3.2 ° C., and the difference is 13.8 ° C. Thereby, the automatic range cooking control unit 98 can determine that the smaller the temperature difference obtained by subtracting the "average of frozen ingredients" from the "average in the refrigerator", the larger the amount of the cooking target S is.

  Conventionally, the heating amount is not adjusted based on the determination of the amount of the object S to be cooked, and the same control is performed in a range of, for example, 50 to 600 g in which the amount of the object S can be put into the cooking chamber 14. Had been However, if the range heating is continuously performed for a long time, the cook S is boiled with the minimum amount of 50 g, so that the heating amount for the cook S has to be reduced. Therefore, in the case of the maximum amount of 600 g, there is a problem that the thawing time of the food S is extended.

  However, the automatic range cooking control unit 98 of the present embodiment determines the amount of the object S to be cooked at the start of the range heating of the object S to be cooked. By continuously oscillating the magnetron, the time for continuously turning on the range output is adjusted to be longer, so that the amount of heating of the object to be cooked can be increased. Therefore, when the amount of the object S to be cooked is large, and when the amount of the object to be cooked S is small, the control is separated, so that the heating and thawing time can be shortened effectively.

  Apart from such a method, or in combination with such a method, the automatic range cooking control unit 98 of the present embodiment sequentially executes a plurality of steps having different ON times of the range output when heating and thawing the object S to be cooked. Then, as the detected temperature of the object to be cooked S detected by the temperature distribution detecting means 58 and the temperature detecting means 82 in one process approaches the final target temperature in the process, the ON time of the range output is gradually reduced. The configuration is such that the microwave generator 19 is controlled so as to reduce

  FIG. 26 is a graph showing the relationship between the on / off timing of the range output and the food temperature in the conventional “fast thawing”. FIG. 27 is a graph showing the relationship between the on / off timing of the range output and the food temperature in the “new quick thawing” of the present embodiment. In each of these figures, “food temperature” corresponds to the detected temperature of the food S detected by the temperature distribution detecting means 58 and the temperature detecting means 82, and “range output” refers to the magnetron. Oscillation operation.

  In the conventional “fast thawing” and the “new quick thawing” of the present embodiment, when the automatic range heating for the object to be cooked S is started, a plurality of steps in which the ON time of the range output is different, that is, three steps in this case, Steps 1 to 3 are performed in the order of Step 1 → Step 2 → Step 3 to heat and defrost the object S placed in the cooking chamber 14 while gradually reducing the amount of heating to the object S. . The on / off cycle of the range output is constant (= 10 seconds) in all the steps 1 to 3. In the first step 1, the on / off time of the range output is 10 seconds on / off in the entire period. The magnetron is continuously oscillated so as to be turned off for 0 seconds, and in the final step 3, the magnetron is intermittently turned on and off for 3 seconds on / 7 seconds during the entire period. Oscillation.

  On the other hand, in the intermediate step 2, the on-time of the range output is shorter than that of the step 1, and the on-time of the range output is longer than that of the step 3. While the off time is fixed to 5 seconds on / 5 seconds off, in the “new quick thawing” of the present embodiment, the temperature of the food that rises with the heating of the food S is increased by a preset process 2. As the temperature approaches the target temperature, the on-time and the off-time vary from 8 seconds on / 2 seconds off to 4 seconds on / 6 seconds off.

  As described above, in the conventional “fast thawing”, the on-time of the range output is constant in each of the steps 1 to 3 regardless of the amount of the food S to be cooked. In “thawing”, in one intermediate step 2, the on-time of the range output is gradually and variably reduced as the food temperature in the cooking chamber 14 approaches the target temperature, and the range output is changed according to the amount of the food S to be cooked. It is controlled finely. In this case, as the amount of the food S increases, a larger amount of heating can be given to the food S until the temperature of the food reaches the target temperature. It becomes possible to shorten the heating / thawing time of the food S effectively.

  As described above, in the present embodiment, the microwaves from the microwave generator 19 serving as the microwave generating means are radiated into the interior of the cooking chamber 14, thereby heating the cooking object placed in the cooking chamber 14 with the microwave. In a microwave oven as a heating cooker, a microwave generator is set so that the minimum value of the range output at the time of heating and thawing the object to be cooked S is 300 W and the minimum time of the cycle of turning on / off the range output is 10 seconds. 19 is provided with a control unit 81 for controlling the control unit 19.

  In this case, when the cooking object S placed in the cooking chamber 14 is heated and thawed, the minimum value of the range output is reduced to 300 W, and the minimum time of the cycle of the range output is reduced to 10 seconds. The range output can be finely adjusted within a range in which the oscillation of the microwave generator 19 does not stop, and the food S can be thawed in a preferable state in a shorter time than in the related art.

Further, in the present embodiment, a temperature distribution detecting unit 58 including a plurality of infrared sensors for detecting a temperature distribution in a bottom area in the cooking chamber 14 is further provided. At the start of heating to the bottom surface area in the cooking chamber 14, it is determined whether or not the detected temperature at each point of the bottom area in the cooking chamber 14 is equal to or lower than a predetermined temperature based on a detection signal from the temperature distribution detecting means 58. It is determined that the smaller the difference between the temperature average value of all the points in and the temperature average value of the points that are equal to or lower than the predetermined temperature at which the food S is determined to be present, the larger the amount of the food S, and the determination result Is provided to adjust the amount of heating of the object to be cooked S according to the conditions.

  In this case, when heating the cooking object S in the cooking chamber 14 is started, the amount of the cooking object S is determined, and the longer the amount is, for example, the longer the time for continuously turning on the range output is adjusted. Thus, it is possible to reduce the heating and thawing time when the amount of the object to be cooked S is large.

  Further, the control means 81 of the present embodiment sequentially executes a plurality of steps each having a different on-time of the range output, and even within the same step, as the temperature of the cooking object S approaches the target temperature, the range output is performed. The microwave generator 19 is controlled so as to gradually reduce the ON time.

  In this case, rather than fixing the on-time of the range output in one process, the on-time of the range output is variably reduced as the temperature of the cooking object S approaches the target temperature by heating, so that the cooking time is reduced. Finer control of the range output according to the quantity of the food S becomes possible, and the heating and thawing time when the quantity of the food S is large can be shortened.

  In the present embodiment, in addition to the temperature distribution detecting means 58 including the first sensor 65 and the second sensor 68 as infrared sensors for detecting the temperature distribution in the cooking chamber 14, a temperature sensor for detecting the temperature in the cooking chamber 14 The control means 81 further calculates the temperature of the cooking target S based on the detection signal from the temperature distribution detecting means 58 until steam is generated from the cooking target S, After the steam is generated from the cooking target S, the temperature of the cooking target S is calculated based on a detection signal from the temperature detection unit 82 instead of the temperature distribution detection unit 58.

  In this case, the temperature distribution detecting means 58 based on the first sensor 65 and the second sensor 68 and the temperature detecting means 82 based on the temperature sensor 15 are combined to calculate the temperature of the cooking target S, thereby obtaining the temperature of the cooking target S. Regardless of the type and amount, heating can be performed at an appropriate temperature without variation.

  It should be noted that the present invention is not limited to the above embodiment, and various changes can be made without departing from the spirit of the present invention. For example, in order to adjust the amount of heating of the cooking object S, for example, the on-time may be varied while the range output is turned on / off at a constant cycle.

14 Cooking room 15 Temperature sensor 19 Microwave generator (microwave generator)
58 Temperature distribution detecting means 65 First sensor (infrared sensor)
68 Second sensor (infrared sensor)
81 control device 82 temperature detecting means S cooked item

Claims (4)

By radiating microwaves from the microwave generating means into the cooking chamber, in a heating cooker that microwaves the cooked food placed in the cooking chamber,
Temperature distribution detecting means for detecting the temperature distribution of the bottom area in the cooking chamber,
Control means for controlling the microwave generation means so that the minimum value of the range output at the time of heating and thawing the food is 300 W, and the shortest time of the cycle for turning on / off the range output is 10 seconds ; equipped with a,
The control means determines, at the start of heating of the object to be cooked, whether or not the detected temperature at each point in the bottom area in the cooking chamber is equal to or lower than a predetermined temperature, based on a detection signal from the temperature distribution detecting means. The smaller the difference between the average temperature value at all points in the bottom area in the cooking chamber and the average temperature value at a point equal to or lower than the predetermined temperature at which the object to be cooked is determined, the smaller the amount of the object to cook. A heating cooker configured to determine that the amount is large and to adjust the amount of heating of the object to be cooked in accordance with the determination result . Before SL control means, as the quantity of the object to be cooked product was determined, the more heating cooker of claim 1, wherein it is configured such that long adjusting time on continuously the range output.   The control means sequentially executes a plurality of steps each having a different on-time of the range output, and reduces the on-time of the range output as the temperature of the food approaches the target temperature in the same step. 3. The heating cooker according to claim 1, wherein said microwave generating means is controlled. Temperature distribution detecting means by an infrared sensor for detecting the temperature distribution in the cooking chamber,
Temperature detection means by a temperature sensor for detecting the temperature in the cooking chamber,
The control means calculates the temperature of the food based on the detection signal from the temperature distribution detecting means until steam is generated from the food, and after the steam is generated from the food, The cooking device according to any one of claims 1 to 3, wherein the temperature of the object to be cooked is calculated based on a detection signal from the temperature detection means.