JP6771430B2 - Cooker - Google Patents

Description

The present invention relates to a cooker capable of baking toast.

In a conventional general oven toaster, rod-shaped heaters made of quartz tube, halogen, carbon, etc. are arranged above and below the heating chamber as a heat source, and a cooking net is arranged between the upper and lower heaters. (See, for example, Patent Document 1).

Then, such an oven toaster heats the bread placed on the cooking net by the radiant heat of the upper and lower heaters.

Jitsukaisho 61-11002

In the conventional oven toaster as in Patent Document 1, since the bread is heated only by radiant heat, there is a problem that the water inside the bread is easily removed and the whole bread becomes a dry toast. Further, since the bread is placed on the cooking net and heated, there is a problem that it is difficult to give a baking color to the portion facing the cooking net, and it is difficult to give a desired baking color.

The present invention has been made to solve the above problems. When the object to be heated is bread, the toast has a desired baking color that retains the moisture inside the bread and has less uneven baking. It is intended to provide a cooker capable of baking.

The cooking cooker according to the present invention includes a cooking cooker main body, a bottom plate provided on the upper surface of the cooking cooker main body on which an object to be heated is placed, a bottom heating device for heating the bottom plate, and a center. A lid having a recess in the portion to open and close the bottom plate, a heating chamber top plate forming the upper surface of the recess, a top heating device for heating the heating chamber top plate, and an object to be heated. A baking color setting operation unit that sets the "baking color", a control device that controls the bottom heating device and the top heating device, and "normal temperature pan", "frozen pan", "ingredient pan", "French toast" The lid is provided with one or more of the heating modes, a mode setting operation unit in which any one of the heating modes is set, and a bottom temperature detecting device for detecting the temperature of the bottom plate. In a state where the body is closed, a heating chamber surrounded by the bottom plate and the recess is formed inside, and the control device is set by the baking color setting operation unit after the start of cooking. The energization of the bottom surface heating device is controlled according to the "burnt color", the object to be heated housed in the heating chamber is heated from below by heat conduction from the bottom plate, and the top surface heating device is heated. The object to be heated is heated from above by the radiant heat from the heating chamber top plate , and when the "normal temperature pan" mode is set by the mode setting operation unit, the bottom temperature detecting device The first heating step of turning on the energization of the bottom surface heating device and the top surface heating device until the first detection temperature by the above reaches the first reference temperature, and the first heating step executed after the first heating step. When the first off temperature is exceeded, the energization of the bottom surface heating device and the top surface heating device is turned off so that the first detection temperature is maintained at the first reference temperature for one reference time. The first heating step of turning on the energization of the bottom surface heating device and the top surface heating device when the temperature falls below the on temperature is executed, and the energizing power of the top surface heating device during cooking is transmitted to the bottom surface heating device. It is made larger than the energizing power of .

According to the heating cooker according to the present invention, after the start of cooking, the control device controls the energization of the bottom heating device according to the "baking color" set by the baking color setting operation unit, and from the bottom plate. The object to be heated housed in the heating chamber is heated from below by heat conduction. Further, the energization of the upper surface heating device is controlled, and the object to be heated is heated from above by the radiant heat from the top plate of the heating chamber. Therefore, when the object to be heated is bread, it is possible to bake toast with a desired brown color while maintaining the moisture inside the bread and having less uneven baking.

It is an external front view of the cooking apparatus which concerns on embodiment of this invention. It is an external perspective view of the cooking apparatus which concerns on embodiment of this invention in the state which the lid is open. It is a schematic vertical sectional view of the cooking apparatus which concerns on embodiment of this invention. It is a functional block diagram of the cooking apparatus which concerns on embodiment of this invention. It is the schematic which shows the cooking process in the "normal temperature pan" mode of the cooking apparatus which concerns on embodiment of this invention. It is a figure which shows the control flow in the "normal temperature pan" mode of the cooking apparatus which concerns on embodiment of this invention. It is the schematic which shows the cooking process in the "freezing pan" mode of the cooking apparatus which concerns on embodiment of this invention. It is a figure which shows the control flow in the "freezing pan" mode of the cooking apparatus which concerns on embodiment of this invention. It is the schematic which shows the cooking process in the "French toast" mode of the cooking apparatus which concerns on embodiment of this invention. It is a figure which shows the control flow in the "French toast" mode of the cooking apparatus which concerns on embodiment of this invention. It is the schematic which shows the cooking process in the "ingredient bread" mode of the cooking apparatus which concerns on embodiment of this invention. It is a figure which shows the control flow in the "filling pan" mode of the cooking apparatus which concerns on embodiment of this invention.

Hereinafter, embodiments of the present invention will be described with reference to the drawings. The present invention is not limited to the embodiments described below. Further, in the drawings below, the relationship between the sizes of the constituent members may differ from the actual one.

Embodiment.
FIG. 1 is an external front view of the cooking cooker 100 according to the embodiment of the present invention. FIG. 2 is an external perspective view of the cooking cooker 100 according to the embodiment of the present invention in a state where the lid 20 is open. FIG. 3 is a schematic vertical cross-sectional view of the cooking cooker 100 according to the embodiment of the present invention.
As shown in FIGS. 1 to 3, the cooking cooker 100 according to the present embodiment has a lid that can be opened and closed on the cooking cooker main body 10 and the hinge portion 19 on the back side of the cooking cooker main body 10. It is composed of 20 and 2.

In addition to the hinge portion 19, the heating cooker main body 10 includes a bottom plate 11, a bottom heating device 12, a bottom temperature detection device 13, a power supply board 14, an operation unit 15, an operation board 16, and a control device 50. , Is equipped.

The lid 20 covers the bottom plate 11 so as to be openable and closable, and includes the heating chamber top plate 21, the heating chamber side wall 22, the upper surface heating device 23, the seal member 24, the handle 25, and the upper surface temperature. It includes a detection device 27.

The bottom plate 11 is provided on the upper surface of the main body 10 of the cooking cooker, and the object to be heated 30 such as bread is placed on the bottom plate 11. The bottom plate 11 is made of a metal plate having high thermal conductivity such as aluminum. Further, in order to increase the thermal efficiency of the bottom plate 11 and increase the heating efficiency, at least the lower surface side of the bottom plate 11 is coated with a black heat-resistant coating.

The bottom surface heating device 12 is provided on the lower surface side of the bottom plate 11 and heats the bottom plate 11, and heats the object to be heated 30 from below by heat conduction from the bottom plate 11. The bottom surface heating device 12 is, for example, a planar heater, and examples of the planar heater include a planar heater in which the electric tropical is wrapped around a mica plate, and a ceramic heater formed by sandwiching the electric tropical with ceramics. By using the bottom heating device 12 as a planar heater, the heating cooker main body 10 can be miniaturized, and the object to be heated 30 can be uniformly heated, so that uneven baking can be reduced. ..

The bottom surface temperature detecting device 13 is provided on the lower surface side of the bottom plate 11 and detects the temperature of the bottom plate 11. The bottom surface temperature detecting device 13 is a temperature sensor such as a thermistor.

The power supply board 14 is provided on the back side inside the main body 10 of the cooking cooker, and has a circuit for supplying electric power to the bottom surface heating device 12, the top surface heating device 23, and the like.

The operation unit 15 is provided on the front surface of the cooking cooker main body 10, and the cooking conditions are set by the user's operation. Further, the operation unit 15 includes a mode setting operation unit 15a, a baking color setting operation unit 15b, a thickness setting operation unit 15c, and a cooking start operation unit 15d, which are composed of dials, buttons, and the like. ..

The mode setting operation unit 15a is for the user to set the "heating mode". The "heating mode" includes "normal temperature bread", "French toast", "ingredient bread", "frozen bread", etc., and is set according to the type of the object to be cooked 30.

Room temperature bread is bread that has been stored at room temperature.

French toast is a dish in which a single liquid such as beaten egg or milk or a liquid in which multiple ingredients are mixed is impregnated into bread and then heated to finish. It is not always necessary to soak the liquid to the center of the pan, and a part of the liquid may be used. In addition, the amount of liquid to be impregnated does not matter, but the amount of water before heating is larger than that of the bread alone before heating.

Ingredient bread is bread with ingredients other than bread, such as cheese. The ingredients may be seasonings such as mayonnaise, vegetables, meat, fish, fruits, etc., or a combination thereof may be used.

Frozen bread is bread that is stored in a freezer and is in a frozen state. The storage method and storage period in the freezer do not matter.

The baking color setting operation unit 15b sets the "burning color" of the object to be heated 30 to be cooked by the user. The "baked color" includes "dark", "normal", "light", and the like, and is set according to the user's preference.

The thickness setting operation unit 15c allows the user to set the "thickness" of the object to be heated 30. The "thickness" includes "cut into 4 pieces", "cut into 6 pieces", "cut into 8 pieces", and the like, and is set according to the thickness of the object to be cooked 30.

Here, the distance between the upper surface of the object to be heated 30 and the upper surface heating device 23 changes depending on the thickness of the object to be heated 30. Therefore, when the surface heating device 23 heats the objects to be heated 30 having different thicknesses under the same control, the thicker the surface is heated, the darker the upper surface of the heated object 30 is, and the thinner the surface is, the darker the upper surface of the heated object 30 is. Tends to be thin.

Therefore, the control device 50 changes the energizing time to the upper surface heating device 23 according to the "thickness" set by the thickness setting operation unit 15c, so that the upper surface of the object to be heated 30 is not affected by the thickness. The baking color can be the same. The energizing power to the upper surface heating device 23 may be changed according to the "thickness" set by the thickness setting operation unit 15c, and even so, the object to be heated may be changed regardless of the thickness. The baking color of the upper surface of 30 can be made the same.

The cooking start operation unit 15d is for starting cooking by the cooking cooker 100.

The operation board 16 is provided on the front side inside the cooking cooker main body 10 and is equipped with a circuit for processing a signal input from the operation unit 15, and is controlled after processing the above signal. It is output to the device 50.

The control device 50 is provided inside the cooking cooker main body 10, and is based on the input from the operation unit 15, that is, the "heating mode", the "burnt color", and the "thickness" set by the user. The control signal is output to the power supply board 14. The control device 50 can be configured by hardware such as a circuit device that realizes the function, or can be configured by a computing device such as a microcomputer and software that defines its operation.

The lid 20 has a recess 26 whose central portion is recessed upward. The heating chamber top plate 21 is provided on the lower surface of the central portion of the lid 20 and forms the upper surface of the recess 26. Further, the heating chamber side wall 22 is provided on the inner side surface of the lid body 20 and forms the side surface of the recess 26.

Inside the cooking cooker 100, a heating chamber 40 is formed by being surrounded by the bottom plate 11 and the recess 26 in a state where the lid 20 is closed. The object to be heated 30 is housed in the heating chamber 40.

Further, in order to increase the thermal efficiency of the heating chamber top plate 21 and increase the heating efficiency, at least the upper surface side of the heating chamber top plate 21 is coated with a black heat-resistant coating.

The upper surface heating device 23 is provided on the upper surface side of the heating chamber top plate 21 and heats the heating chamber 40 by heating the heating chamber top plate 21, and the object to be heated by the radiant heat from the heating chamber top plate 21. 30 is heated from above. The top surface heating device 23 is, for example, a planar heater similar to the bottom surface heating device 12.

The seal member 24 is provided along the lower end of the side wall 22 of the heating chamber, and when the lid 20 is closed, the seal member 24 is in close contact with the peripheral edge portion 11a of the bottom plate 11 to form a heating chamber 40 having a high degree of sealing. The sealing member 24 is made of, for example, silicone.

In the present embodiment, the sealing member 24 is used to form the heating chamber 40 having a high degree of sealing, but the present invention is not limited to this, and a labyrinth structure is provided instead of the sealing member 24, and the labyrinth structure is used. It may be configured to form a heating chamber 40 having a high degree of airtightness.

The handle 25 is provided on the front surface of the lid 20 so as to project forward, and is a portion that the user grips when closing the lid 20.

The upper surface temperature detecting device 27 is provided on the upper surface side of the heating chamber top plate 21 and detects the temperature of the heating chamber top plate 21. The top surface temperature detecting device 27 is a temperature sensor such as a thermistor.

The object to be heated 30 cooked by the cooker 100 according to the present embodiment is mainly bread. There are two types of bread, one is a square shape that is finished with a lid when baking, and the other is a mountain shape that is finished without a lid when baking. The general size of these is about 12 cm in width. × 12 cm in length, and the mountain shape is about 12 cm in width × 16 cm in length. The thickness of bread varies depending on the number of slices cut. For example, the thickness of four slices is about 30 mm / sheet, and the thickness of six slices is about 20 mm / sheet.

It is desirable that the vertical and horizontal sizes of the heating chamber 40 are at least larger than the size of the mountain-shaped bread and about 20 to 40 mm larger than the size of the mountain-shaped bread. The vertical and horizontal sizes of the heating chamber 40 are, for example, 14 cm wide × 18 cm long. This is a dimension in which the mountain-shaped bread placed on the bottom plate 11 in the heating chamber 40 and the side wall 22 of the heating chamber do not come into contact with each other.

Further, the height of the heating chamber 40 is preferably larger than at least four slices of bread, and the size is such that the ingredients do not come into contact with the heating chamber top plate 21 even if the ingredients are placed on the four slices of bread. The height of the heating chamber 40 is, for example, 45 mm. This is because even if the lid 20 is closed with ingredients such as cheese placed on the bottom plate 11 with ingredients such as cheese up to a thickness of about 10 mm on the thickest commercially available 4-cut 30 mm bread. The size is such that the ingredients on the top of the heating chamber 21 do not come into contact with each other.

FIG. 4 is a functional block diagram of the cooking device 100 according to the embodiment of the present invention.
As shown in FIG. 4, the control device 50 according to the present embodiment includes a main control unit 51, a timer unit 52, and a control program storage unit 53. The main control unit 51 controls the bottom surface heating device 12 and the top surface heating device 23 based on the information input from the operation unit 15 via the operation board 16. The timer unit 52 measures the time. The control program storage unit 53 is composed of, for example, a ROM, and stores a control program for executing cooking based on the cooking conditions set by the operation unit 15.

The power supply board 14 turns on or off the energization of the bottom surface heating device 12 and the top surface heating device 23 based on the control signal output from the control device 50. The temperature of the bottom plate 11 heated by the bottom heating device 12 is detected by the bottom temperature detecting device 13, and the detected temperature information is input to the control device 50. Further, the temperature of the heating chamber top plate 21 heated by the upper surface heating device 23 is detected by the upper surface temperature detecting device 27, and the detected temperature information is input to the control device 50.

Next, cooking of the object to be heated 30 by the cooker 100 according to the present embodiment will be described.
The user places the object to be heated 30 on the bottom plate 11 and then closes the lid 20. Next, the user sets the "heating mode" according to the type of the object to be cooked 30 by the mode setting operation unit 15a. Further, the burnt color setting operation unit 15b sets the "burnt color" of the object to be heated 30 according to the user's preference. In addition, the thickness setting operation unit 15c sets the "thickness" according to the thickness of the object to be cooked 30. Next, the user presses the cooking start operation unit 15d provided on the operation unit 15.

When the cooking start operation unit 15d is pressed, the control device 50 starts energizing the bottom surface heating device 12 and the top surface heating device 23.

After the bottom heating device 12 and the top heating device 23 are energized, the control device 50 sets them based on the "heating mode", "burnt color", and "thickness" set by the user. Control. Then, the lower part of the object to be heated 30 is heated by heat conduction from the bottom plate 11 heated by the bottom surface heating device 12, and the object to be heated 30 is heated by radiant heat from the heating chamber top plate 21 heated by the top surface heating device 23. Heat from above.

The control device 50 makes the energizing power to the top surface heating device 23 during cooking larger than the energizing power to the bottom surface heating device 12. This is because, when the energizing power to the top surface heating device 23 and the energizing power to the bottom surface heating device 12 are the same, heating by heat conduction from the bottom plate 11 is more than heating by radiant heat from the heating chamber top plate 21. This is because heat is easily transferred to the object to be heated 30 and the object to be heated 30 is easily burnt. Therefore, if the energizing power to the top surface heating device 23 and the energizing power to the bottom surface heating device 12 are the same, the toast cannot be finished in the same color on the upper surface and the lower surface.

Therefore, the control device 50 can finish the toast with the same baking color on the upper surface and the lower surface by making the energizing power to the upper surface heating device 23 during cooking larger than the energizing power to the bottom surface heating device 12. ..

Next, the cooking process in each mode of the heating cooker 100 according to the present embodiment will be described.

[Normal temperature bread]
FIG. 5 is a schematic view showing a cooking process of the cooking cooker 100 according to the embodiment of the present invention in the “normal temperature pan” mode. FIG. 6 is a diagram showing a control flow of the cooking cooker 100 according to the embodiment of the present invention in the “normal temperature pan” mode. The step A in FIG. 5 corresponds to the first heating step (steps S102 to S103) in FIG. 6, and the step B in FIG. 5 corresponds to the first heating step (steps S104 to S110) in FIG. ) Is supported.
Hereinafter, the cooking process of the cooker 100 in the “normal temperature pan” mode will be described with reference to FIGS. 5 and 6.

When the cooking start operation unit 15d is pressed, cooking starts. After the start of cooking, if the "heating mode" is set to "normal temperature pan", the main control unit 51 reads out the control program of the "normal temperature pan" mode from the control program storage unit 53 (step S101). Then, based on the control program, the first heating step (steps S102 to S103) and the first heating step (steps S104 to S110) described later are sequentially executed.

After step S101, the main control unit 51 turns on the energization of the bottom surface heating device 12 and the top surface heating device 23 (step S102).

After step S102, the main control unit 51 reaches the preset first reference temperature T1 for the temperature of the bottom plate 11 (hereinafter, referred to as the first detection temperature Ta) detected by the bottom temperature detection device 13. Whether or not it is determined (step S103). Here, the first reference temperature T1 is a temperature at which the surface of the object to be heated 30 is browned.

In step S103, when the main control unit 51 determines that the first detection temperature Ta has reached the first reference temperature T1 (YES in step S103), the timer unit 52 starts measuring the time (step S104). On the other hand, when the main control unit 51 determines that the first detection temperature Ta has not reached the first reference temperature T1 (NO in step S103), the process of step S103 is executed again.

After step S104, the main control unit 51 determines whether or not the first detection temperature Ta exceeds the preset first off temperature T1off (step S105). Here, the first off temperature T1off is a temperature for determining the timing for turning off the energization of the bottom surface heating device 12 in order to keep the temperature of the bottom plate 11 at the first reference temperature T1.

In step S105, when the main control unit 51 determines that the first detection temperature Ta exceeds the first off temperature T1off (YES in step S105), the energization of the bottom surface heating device 12 and the top surface heating device 23 is turned off (YES in step S105). Step S106). In this way, when the first detection temperature Ta exceeds the first off temperature T1off, the power supply to the bottom surface heating device 12 is turned off to prevent the temperature of the bottom plate 11 from rising too much with respect to the first reference temperature T1. it can. On the other hand, when the main control unit 51 determines that the first detection temperature Ta does not exceed the first off temperature T1off (NO in step S105), the process proceeds to step S107. The first off temperature T1off may be set to the same temperature as the first reference temperature T1.

In step S107, the main control unit 51 determines whether or not the first detection temperature Ta has fallen below the preset first on temperature T1on (step S107). Here, the first on temperature T1on is a temperature for determining the timing for turning on the energization of the bottom surface heating device 12 in order to keep the temperature of the bottom plate 11 at the first reference temperature T1.

In step S107, when the main control unit 51 determines that the first detection temperature Ta is lower than the first on temperature T1on (YES in step S107), the power supply to the bottom surface heating device 12 and the top surface heating device 23 is turned on (YES). Step S108). In this way, when the first detection temperature Ta falls below the first on temperature T1on, the bottom plate heating device 12 is turned on to prevent the temperature of the bottom plate 11 from dropping too much with respect to the first reference temperature T1. it can. On the other hand, when the main control unit 51 determines that the first detection temperature Ta is not lower than the first on temperature T1on (NO in step S107), the process proceeds to step S109. The first on temperature T1on may be set to the same temperature as the first reference temperature T1.

In step S109, the main control unit 51 determines whether or not the time measured by the timer unit 52 (hereinafter, referred to as measurement time ta) has elapsed the preset first reference time t1 (step S109). Here, the first reference time t1 is set to a different time according to the "burnt color" set by the burnt color setting operation unit 15b. Specifically, when "dark" is set, a longer time is set than when "light" is set. This is because the longer the setting time of the first reference time t1, the longer the heating time of the object to be heated 30, and the darker the burnt color of the surface of the object 30 to be heated.

The first reference time t1 may be set to a different temperature according to the "burnt color" set by the burnt color setting operation unit 15b. Specifically, when "dark" is set, a higher temperature is set than when "light" is set. This is because the higher the set temperature of the first reference temperature T1, the higher the heating temperature of the object to be heated 30, and the darker the burnt color on the surface of the object to be heated 30.

In step S109, when the main control unit 51 determines that the measurement time ta has passed the first reference time t1 (YES in step S109), the process proceeds to step S110. On the other hand, when the main control unit 51 determines that the measurement time ta has not passed the first reference time t1 (NO in step S109), the process returns to step S105.

In step S110, the main control unit 51 turns off the energization of the bottom surface heating device 12 and the top surface heating device 23, stops the time measurement by the timer unit 52, and ends cooking.

As described above, in the "normal temperature pan" mode, the first reference time t1 is set according to the set "baking color". Alternatively, the first reference temperature T1 is set according to the set "burnt color". Then, in the cooking apparatus 100 according to the present embodiment, the bottom surface heating device is maintained so that the first detection temperature Ta of the bottom surface temperature detection device 13 is maintained at the first reference temperature T1 during the first reference time t1. Controls the energization of 12 and the top surface heating device 23. Then, the room temperature pan, which is the object to be heated 30 housed in the heating chamber 40, is heated from below by heat conduction from the bottom plate 11, and the energization to the top surface heating device 23 is controlled to be controlled from the heating chamber top plate 21. The room temperature pan is heated from above by radiant heat. Therefore, when the object to be heated 30 is a normal temperature bread, it is possible to bake a toast having a desired baking color while maintaining the moisture inside the bread and having less uneven baking.

[Frozen bread]
FIG. 7 is a schematic view showing a cooking process in the “frozen pan” mode of the cooker 100 according to the embodiment of the present invention. FIG. 8 is a diagram showing a control flow of the cooking cooker 100 according to the embodiment of the present invention in the “freezing pan” mode. The C step in FIG. 7 corresponds to the second heating step (steps S202 to S203) in FIG. 8, and the D step in FIG. 7 corresponds to the second heating step (steps S204 to S210) in FIG. ) Is supported. Further, the step A in FIG. 7 corresponds to the first heating step (steps S102 to S103) in FIG. 6, and the step B in FIG. 7 corresponds to the first heating step (steps S104 to S110) in FIG. ) Is supported.
Hereinafter, the cooking process of the cooker 100 in the “frozen pan” mode will be described with reference to FIGS. 7 and 8.

When the cooking start operation unit 15d is pressed, cooking starts. After the start of cooking, if the "heating mode" is set to the "frozen pan", the main control unit 51 reads the control program of the "frozen pan" mode from the control program storage unit 53 (step S201). Then, based on the control program, the second heating step (steps S202 to S203), the second heating step (steps S204 to S210), the first heating step (steps S102 to S103), and the first heating step described later will be described. (Steps S104 to S110) are sequentially executed.

After step S201, the main control unit 51 turns on the energization of the bottom surface heating device 12 and the top surface heating device 23 (step S202).

After step S202, the main control unit 51 determines whether or not the first detection temperature Ta has reached the preset second reference temperature T2 (step S203). Here, the second reference temperature T2 is set to a temperature lower than the first reference temperature T1. This is a temperature at which the surface of the object to be heated 30 is not browned.

In step S203, when the main control unit 51 determines that the first detection temperature Ta has reached the second reference temperature T2 (YES in step S203), the timer unit 52 starts measuring the time (step S204). On the other hand, when the main control unit 51 determines that the first detection temperature Ta has not reached the second reference temperature T2 (NO in step S203), the process of step S203 is executed again.

After step S204, the main control unit 51 determines whether or not the first detection temperature Ta exceeds the preset second off temperature T2off (step S205). Here, the second off temperature T2off is a temperature for determining the timing for turning off the energization of the bottom surface heating device 12 in order to keep the temperature of the bottom plate 11 at the second reference temperature T2.

When the main control unit 51 determines in step S205 that the first detection temperature Ta exceeds the second off temperature T2off (YES in step S205), the energization of the bottom surface heating device 12 and the top surface heating device 23 is turned off (YES in step S205). Step S206). In this way, when the first detection temperature Ta exceeds the second off temperature T2off, the power supply to the bottom surface heating device 12 is turned off to prevent the temperature of the bottom plate 11 from rising too much with respect to the second reference temperature T2. it can. On the other hand, when the main control unit 51 determines that the first detection temperature Ta does not exceed the second off temperature T2off (NO in step S205), the process proceeds to step S207. The second off temperature T2off may be set to the same temperature as the second reference temperature T2.

In step S207, the main control unit 51 determines whether or not the first detection temperature Ta has fallen below the preset second on temperature T2on (step S207). Here, the second on temperature T2on is a temperature for determining the timing for turning on the energization of the bottom surface heating device 12 in order to keep the temperature of the bottom plate 11 at the second reference temperature T2.

In step S207, when the main control unit 51 determines that the first detection temperature Ta has fallen below the second on temperature T2on (YES in step S207), the power supply to the bottom surface heating device 12 and the top surface heating device 23 is turned on (YES in step S207). Step S208). In this way, when the first detection temperature Ta falls below the second on temperature T2on, the bottom heating device 12 is turned on to prevent the temperature of the bottom plate 11 from dropping too much with respect to the second reference temperature T2. it can. On the other hand, when the main control unit 51 determines that the first detection temperature Ta is not lower than the second on temperature T2on (NO in step S207), the process proceeds to step S209. The second on temperature T2on may be set to the same temperature as the second reference temperature T2.

In step S209, the main control unit 51 determines whether or not the measurement time ta by the timer unit 52 has elapsed the preset second reference time t2 (step S209). Here, the second reference time t2 is set to the time required for heating the object to be heated 30 at the second reference temperature T2 and thawing.

In step S209, when the main control unit 51 determines that the measurement time ta has passed the second reference time t2 (YES in step S209), the process proceeds to step S210. On the other hand, when the main control unit 51 determines that the measurement time ta has not passed the second reference time t2 (NO in step S209), the process returns to step S205.

In step S210, the main control unit 51 stops the time measurement by the timer unit 52, and proceeds to step S102 of FIG. Since the processing after step S102 is the same as the above-mentioned "normal temperature pan" mode, the description thereof will be omitted.

As described above, in the "frozen pan" mode, the second heating step and the second heating step are performed before the first heating step and the first heating step similar to the "normal temperature pan" mode are executed. Will be executed. That is, in the cooking apparatus 100 according to the present embodiment, when the object to be heated 30 is a frozen pan, it is thawed to a state similar to that of a normal temperature pan, and then the first heating step similar to the "normal temperature pan" mode. And the first heating step. Therefore, even when the object to be heated 30 is a frozen bread, it is possible to bake a toast having a desired baking color while maintaining the moisture inside the bread and having less uneven baking, as in the case of normal temperature bread.

[French toast]
FIG. 9 is a schematic view showing a cooking process of the cooking cooker 100 according to the embodiment of the present invention in the “French toast” mode. FIG. 10 is a diagram showing a control flow of the cooking cooker 100 according to the embodiment of the present invention in the “French toast” mode. The step A in FIG. 9 corresponds to the first heating step (steps S302 to S303) in FIG. 10, and the step B in FIG. 9 corresponds to the first heating step (steps S304 to S310) in FIG. ) Is supported.
Hereinafter, the cooking process of the cooking device 100 in the “French toast” mode will be described with reference to FIGS. 9 and 10.

When the cooking start operation unit 15d is pressed, cooking starts. After the start of cooking, if the "heating mode" is set to "French toast", the main control unit 51 reads out the control program of the "French toast" mode from the control program storage unit 53 (step S301). Then, based on the control program, the first heating step (steps S302 to S303) and the first heating step (steps S304 to S310) described later are sequentially executed.

After step S301, the main control unit 51 turns on the energization of the bottom surface heating device 12 and the top surface heating device 23 (step S302).

After step S302, the main control unit 51 determines whether or not the first detection temperature Ta has reached the preset third reference temperature T3 (step S303). Here, the third reference temperature T3 is set to a temperature lower than the first reference temperature T1. This is the temperature at which the surface of the French toast, which is the object to be heated 30, does not burn.

In step S303, when the main control unit 51 determines that the first detection temperature Ta has reached the third reference temperature T3 (YES in step S303), the timer unit 52 starts measuring the time (step S304). On the other hand, when the main control unit 51 determines that the first detection temperature Ta has not reached the third reference temperature T3 (NO in step S303), the process of step S303 is executed again.

After step S304, the main control unit 51 determines whether or not the first detection temperature Ta exceeds the preset third off temperature T3off (step S305). Here, the third off temperature T3off is a temperature for determining the timing for turning off the energization of the bottom surface heating device 12 in order to keep the temperature of the bottom plate 11 at the third reference temperature T3.

When the main control unit 51 determines in step S305 that the first detection temperature Ta exceeds the third off temperature T3off (YES in step S305), the energization of the bottom surface heating device 12 and the top surface heating device 23 is turned off (YES in step S305). Step S306). In this way, when the first detection temperature Ta exceeds the third off temperature T3off, the power supply to the bottom surface heating device 12 is turned off to prevent the temperature of the bottom plate 11 from rising too much with respect to the third reference temperature T3. it can. On the other hand, when the main control unit 51 determines that the first detection temperature Ta does not exceed the third off temperature T3off (NO in step S305), the process proceeds to step S307. The third off temperature T3off may be set to the same temperature as the third reference temperature T3.

In step S307, the main control unit 51 determines whether or not the first detection temperature Ta is lower than the preset third on temperature T3on (step S307). Here, the third on temperature T3on is a temperature for determining the timing for turning on the energization of the bottom surface heating device 12 in order to keep the temperature of the bottom plate 11 at the third reference temperature T3.

When the main control unit 51 determines in step S307 that the first detection temperature Ta is lower than the third on temperature T3on (YES in step S307), the power supply to the bottom surface heating device 12 and the top surface heating device 23 is turned on (YES). Step S308). In this way, when the first detection temperature Ta falls below the third on temperature T3on, the bottom heating device 12 is turned on to prevent the temperature of the bottom plate 11 from dropping too much with respect to the third reference temperature T3. it can. On the other hand, when the main control unit 51 determines that the first detection temperature Ta is not lower than the third on temperature T3on (NO in step S307), the process proceeds to step S309. The third on temperature T3on may be set to the same temperature as the third reference temperature T3.

In step S309, the main control unit 51 determines whether or not the measurement time ta by the timer unit 52 has elapsed the preset third reference time t3 (step S309). Here, a different time is set in the third reference time t3 according to the "burnt color" set by the burnt color setting operation unit 15b. Specifically, when "dark" is set, a longer time is set than when "light" is set. This is because the longer the setting time of the third reference time t3, the longer the heating time of the object to be heated 30, and the darker the burnt color of the surface of the object to be heated 30. Further, the third reference time t3 is set to a time longer than the first reference time t1. The third reference temperature T3, which is the temperature at which the object to be heated 30 is heated, is lower than the first reference temperature T1 in the "normal temperature pan" mode. Therefore, it is necessary to lengthen the heating time in order to give the surface of the object to be heated 30 the same baking color as in the "normal temperature pan" mode and to sufficiently transfer heat to the inside.

In step S309, when the main control unit 51 determines that the measurement time ta has passed the third reference time t3 (YES in step S309), the process proceeds to step S310. On the other hand, when the main control unit 51 determines that the measurement time ta has not passed the third reference time t3 (NO in step S309), the process returns to step S305.

In step S310, the main control unit 51 turns off the energization of the bottom surface heating device 12 and the top surface heating device 23, stops the time measurement by the timer unit 52, and ends cooking.

As described above, in the "French toast" mode, the same first heating step and the first heating step as in the "normal temperature pan" mode are executed, but in the first heating step, the first in the "normal temperature pan" mode is executed. The object to be heated 30 is heated over a long period of time at a temperature lower than that of the heating step. This is because French toast is soaked with liquid inside the bread, so the surface is more easily burnt and heat is less likely to be transferred to the inside than normal temperature bread. Therefore, when the object to be heated 30 is French toast, the cooker 100 according to the present embodiment executes the same process as the "normal temperature pan" mode at a low temperature for a long time. Therefore, heat can be sufficiently transferred to the inside of the French toast bread, and a fluffy texture can be produced. Further, even when the object to be heated 30 is French toast, it is possible to bake a toast with a desired baking color that retains the moisture inside the bread and has less uneven baking, as in the case of normal temperature bread.

[Bread with ingredients]
FIG. 11 is a schematic view showing a cooking process of the cooking cooker 100 according to the embodiment of the present invention in the “ingredient pan” mode. FIG. 12 is a diagram showing a control flow of the cooking cooker 100 according to the embodiment of the present invention in the “ingredient pan” mode. The step E in FIG. 11 corresponds to the third temperature raising step (steps S402 to S404) in FIG. Further, the step A in FIG. 11 corresponds to the first heating step (step S103) in FIG. 6, and the step B in FIG. 11 corresponds to the first heating step (steps S104 to S110) in FIG. It corresponds.
Hereinafter, the cooking process of the cooking device 100 in the “bread for ingredients” mode will be described with reference to FIGS. 11 and 12.

When the cooking start operation unit 15d is pressed, cooking starts. After the start of cooking, if the "heating mode" is set to the "ingredient pan", the main control unit 51 reads out the control program of the "ingredient pan" mode from the control program storage unit 53 (step S401). Then, based on the control program, the third heating step (steps S402 to S404), the first heating step (step S103), and the first heating step (steps S104 to S110) described later are sequentially executed.

After step S401, the main control unit 51 turns on the energization of the upper surface heating device 23 (step S402).

After step S402, the main control unit 51 sets the temperature of the heating chamber top plate 21 (hereinafter, referred to as the second detection temperature Tb) detected by the top surface temperature detection device 27 to the preset fourth reference temperature T4. It is determined whether or not it has been reached (step S403). Here, the fourth reference temperature T4 is set to a temperature lower than the first reference temperature T1. In order to prevent the lower surface from being scorched while sufficiently heating the ingredients of the ingredient pan, which is the object to be heated 30, it is necessary to turn on the power to the upper surface heating device 23 before the bottom surface heating device 12. There is. Therefore, a fourth reference temperature T4 is set in order to determine the timing at which the power supply to the bottom surface heating device 12 is turned on after the power supply to the top surface heating device 23 is turned on.

If the main control unit 51 determines in step S403 that the second detection temperature Tb has reached the fourth reference temperature T4 (YES in step S403), the process proceeds to step S404. On the other hand, when the main control unit 51 determines that the second detection temperature Tb has not reached the fourth reference temperature T4 (NO in step S403), the process of step S403 is executed again.

In step S404, the main control unit 51 turns on the power to the bottom surface heating device 12, and proceeds to step S103 of FIG. Since the processing after step S103 is the same as the above-mentioned "normal temperature pan" mode, the description thereof will be omitted.

As described above, in the "ingredient pan" mode, the third heating step is executed before the first heating step and the first heating step similar to the "normal temperature pan" mode are executed. That is, in the heating cooker 100 according to the present embodiment, when the object to be heated 30 is a pan on which the ingredients are placed, the power to the upper surface heating device 23 is turned on to heat the ingredients first, and then the first ascending The warming step and the first heating step are carried out. Therefore, it is possible to prevent the lower surface from being scorched while sufficiently heating the ingredients of the bread on which the ingredients are placed. Further, even when the object to be heated 30 is a bread on which the ingredients are placed, it is possible to bake a toast with a desired baking color that retains the moisture inside the bread and has less uneven baking, as in the case of normal temperature bread.

In each mode of "normal temperature pan", "frozen pan", and "French toast" according to the above-described embodiment, the main control unit 51 has a bottom surface based on the first detection temperature Ta of the bottom surface temperature detection device 13. The top surface heating device 23 is controlled in the same manner as the heating device 12. However, the present invention is not limited to this, and the main control unit 51 may control the upper surface heating device 23 based on the detection temperature of the upper surface temperature detecting device 27.

Further, in the "ingredient pan" mode according to the present embodiment described above, the main control unit 51 turns on the power to the upper surface heating device 23, and then the second detection temperature Tb reaches the fourth reference temperature T4. Then, the power supply to the bottom surface heating device 12 is turned on. However, the present invention is not limited to this, and the main control unit 51 first turns on the energization of the bottom surface heating device 12, and then turns on the energization of the top surface heating device 23 when the preset fourth reference time t4 elapses. May be good.

Further, in each mode according to the present embodiment described above, the main control unit 51 sets the same temperature as the first reference temperature T1 or the third reference temperature T3 according to the set "burnt color", and the second Different times are set for one reference time t1 or the third reference time t3. However, the present invention is not limited to this, and the main control unit 51 sets the same time in the first reference time t1 or the third reference time t3 according to the set "burnt color", and sets the first reference temperature T1 or the third. A different temperature may be set for the reference temperature T3.

As described above, the control device 50 of the heating cooker 100 according to the present embodiment energizes the bottom surface heating device 12 and heats the top surface according to the “baking color” set by the baking color setting operation unit 15b after the start of cooking. It controls the energization of the device 23. Then, the object to be heated 30 housed in the heating chamber 40 is heated from below by heat conduction from the bottom plate 11, and the object to be heated 30 is heated from above by radiant heat from the top plate 21 of the heating chamber.

According to the heating cooker 100 according to the present embodiment, after the start of cooking, the control device 50 sets the bottom heating device 12 and the top heating device 23 according to the “baking color” set by the baking color setting operation unit 15b. Control the energization to. Then, the heated object 30 housed in the heating chamber 40 is heated from below by heat conduction from the bottom plate 11, and the heated object 30 is heated from above by radiant heat from the heating chamber top plate 21. Therefore, when the object to be heated 30 is bread, it is possible to bake toast with a desired brown color while maintaining the moisture inside the bread and having less uneven baking.

When the "freezing pan" mode is set by the mode setting operation unit 15a, the control device 50 executes the second heating step (steps S202 to S203) and the second heating step (steps S204 to S210). It is a thing. Then, after that, the first heating step (steps S102 to S103) and the first heating step (steps S104 to S110) are executed.

According to the cooking cooker 100 according to the present embodiment, in the "frozen pan" mode, the second ascent is performed before the first heating step and the first heating step similar to the "normal temperature pan" mode are executed. A warming step and a second heating step are carried out. That is, when the object to be heated 30 is a frozen pan, it is thawed to a state similar to that of a normal temperature pan, and then the first heating step and the first heating step similar to the "normal temperature pan" mode are executed. Therefore, even when the object to be heated 30 is a frozen bread, it is possible to bake a toast having a desired baking color while maintaining the moisture inside the bread and having less uneven baking, as in the case of normal temperature bread.

When the "French toast" mode is set by the mode setting operation unit 15a, the control device 50 has a first heating step (steps S302 to S303) and a first heating step (steps S304 to S310). And is to be executed.

According to the cooking apparatus 100 according to the present embodiment, in the "French toast" mode, the first heating step and the first heating step similar to the "normal temperature pan" mode are executed. However, in the first heating step of the "French toast" mode, the object to be heated 30 is heated at a temperature lower than that of the first heating step of the "normal temperature pan" mode over a long period of time. This is because French toast is soaked with liquid inside the bread, so the surface is more easily burnt and heat is less likely to be transferred to the inside than at room temperature bread. Therefore, when the object to be heated 30 is French toast, the same treatment as in the "normal temperature pan" mode is executed at a low temperature for a long time. Therefore, heat can be sufficiently transferred to the inside of the French toast bread, and a fluffy texture can be produced. Further, even when the object to be heated 30 is French toast, it is possible to bake a toast having a desired baking color that retains the moisture inside the bread and has less uneven baking, as in the case of normal temperature bread.

Further, when the "ingredient pan" mode is set by the mode setting operation unit 15a, the control device 50 executes the third temperature raising step, and then performs the first temperature raising step (steps S102 to S103) and the first. The heating step (steps S104 to S110) is executed.

According to the heating cooker 100 according to the present embodiment, in the “ingredient pan” mode, the first heating step and the first heating step similar to the “normal temperature pan” mode are performed before the first heating step is executed. (3) The temperature raising step is executed. That is, when the object to be heated 30 is a pan on which the ingredients are placed, the power to the upper surface heating device 23 is turned on to heat the ingredients first, and then the first heating step and the first heating step are executed. Therefore, it is possible to prevent the lower surface from being scorched while sufficiently heating the ingredients of the bread on which the ingredients are placed. Further, even when the object to be heated 30 is a bread on which the ingredients are placed, it is possible to bake a toast with a desired baking color that retains the moisture inside the bread and has less uneven baking, as in the case of normal temperature bread.

Further, the control device 50 of the heating cooker 100 according to the present embodiment makes the energizing power to the top surface heating device 23 during cooking larger than the energizing power to the bottom surface heating device 12.

According to the heating cooker 100 according to the present embodiment, the control device 50 makes the energizing power to the top heating device 23 during cooking larger than the energizing power to the bottom heating device 12, so that the toast is baked. Can be finished in the same way on the top and bottom surfaces.

Further, the control device 50 of the cooking cooker 100 according to the present embodiment has a first heating step (steps S104 to S110 or steps S304 to S310) according to the "thickness" set by the thickness setting operation unit 15c. ) Is changed for the length of time to execute.

According to the cooking device 100 according to the present embodiment, the control device 50 changes the length of time for executing the first heating step according to the "thickness" set by the thickness setting operation unit 15c. By doing so, the baking color of the upper surface of the object to be heated 30 can be made the same regardless of the thickness.

10 cooking cooker body, 11 bottom plate, 11a peripheral part, 12 bottom heating device, 13 bottom temperature detection device, 14 power supply board, 15 operation unit, 15a mode setting operation unit, 15b baking color setting operation unit, 15c thickness setting Operation unit, 15d Cooking start operation unit, 16 Operation board, 19 Hing part, 20 Lid, 21 Heating chamber top plate, 22 Heating chamber side wall, 23 Top heating device, 24 Sealing member, 25 Handle, 26 Recess, 27 Top surface Temperature detector, 30 heated object, 40 heating chamber, 50 control device, 51 main control unit, 52 timer unit, 53 control program storage unit, 100 cooking cooker.

Claims (8)

The main body of the cooker and
A bottom plate provided on the upper surface of the main body of the cooker and on which an object to be heated is placed,
A bottom heating device that heats the bottom plate,
A lid that has a recess in the center and covers the bottom plate so that it can be opened and closed.
The heating chamber top plate forming the upper surface of the recess and
A top surface heating device that heats the top plate of the heating chamber,
A burnt color setting operation unit that sets the "burnt color" of the object to be heated, and
A control device for controlling the bottom surface heating device and the top surface heating device,
One or more heating modes of "normal temperature bread", "frozen bread", "bread with ingredients", "French toast",
A mode setting operation unit in which any of the heating modes is set, and
A bottom temperature detecting device for detecting the temperature of the bottom plate is provided.
With the lid closed
A heating chamber surrounded by the bottom plate and the recess is formed inside.
The control device
After the start of cooking, according to the "baking color" set by the baking color setting operation unit,
The energization of the bottom surface heating device is controlled, and the object to be heated housed in the heating chamber is heated from below by heat conduction from the bottom plate.
It controls the energization of the upper surface heating device and heats the object to be heated from above by the radiant heat from the heating chamber top plate .
When the "normal temperature pan" mode is set by the mode setting operation unit,
The first temperature raising step of turning on the energization of the bottom surface heating device and the top surface heating device until the first detection temperature by the bottom surface temperature detection device reaches the first reference temperature.
Performed after the first heating step,
During the first reference time
When the first off temperature is exceeded, the power supply to the bottom surface heating device and the top surface heating device is turned off so that the first detection temperature is maintained at the first reference temperature, and when the temperature falls below the first on temperature, the above The first heating step of turning on the energization of the bottom surface heating device and the top surface heating device is executed.
A cooking device in which the energizing power to the top surface heating device during cooking is made larger than the energizing power to the bottom surface heating device . The first reference time is
The cooking device according to claim 1 in accordance with the set "browned" by the browned setting operation unit and a different time is set. The first reference temperature is
The cooking device according to claim 1 in accordance with the set "browned" by the browned setting operation unit, in which different temperatures are set. When the "freezing pan" mode is set by the mode setting operation unit,
The control device is
A second temperature raising step of turning on energization of the bottom surface heating device and the top surface heating device until the first detection temperature reaches a second reference temperature lower than the first reference temperature.
Performed after the second heating step,
During the second reference time
When the second off temperature is exceeded, the energization of the bottom surface heating device and the top surface heating device is turned off so that the first detection temperature is maintained at the second reference temperature lower than the first reference temperature. After executing the second heating step of turning on the energization of the bottom surface heating device and the top surface heating device when the temperature falls below the second on temperature, the first heating step and the first heating step are executed. The heating cooker according to any one of claims 1 to 3 . When the "French toast" mode is set by the mode setting operation unit,
The control device is
A first temperature raising step of turning on energization of the bottom surface heating device and the top surface heating device until the first detection temperature reaches a third reference temperature lower than the first reference temperature.
Performed after the first heating step,
During the third reference time, which is longer than the first reference time
When the first detection temperature becomes the third off temperature or higher so as to be maintained at the third reference temperature, the power supply to the bottom surface heating device and the top surface heating device is turned off, and the temperature becomes lower than the third on temperature. The heating cooker according to any one of claims 1 to 4 , wherein the first heating step of turning on the energization of the bottom surface heating device and the top surface heating device is performed. A top surface temperature detecting device for detecting the temperature of the heating chamber top plate is provided.
When the "bread for ingredients" mode is set by the mode setting operation unit,
The control device is
After turning on the energization of the top surface heating device, when the second detection temperature by the top surface temperature detecting device reaches the fourth reference temperature lower than the first reference temperature, the energization of the bottom surface heating device is turned on. (Iii) The heating cooker according to any one of claims 1 to 5 , wherein the first heating step and the first heating step are executed after the temperature rising step is executed. When the "bread for ingredients" mode is set by the mode setting operation unit,
The control device is
After turning on the power to the top surface heating device, after executing the third temperature raising step to turn on the power to the bottom surface heating device when the fourth reference time elapses, the first temperature raising step and the first heating The heating cooker according to any one of claims 1 to 5 , wherein the process is performed. A thickness setting operation unit for setting the "thickness" of the object to be heated is provided.
The control device is
The heating according to any one of claims 1 to 7 , wherein the length of time for executing the first heating step is changed according to the "thickness" set by the thickness setting operation unit. Cooking device.

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