JP6909211B2 - Cooker - Google Patents

Description

The present invention relates to a cooker.

Conventionally, as a heating cooker, there is a heating cooker that performs cooking based on the temperature inside the refrigerator detected by the temperature sensor inside the refrigerator (for example, Japanese Patent Application Laid-Open No. 2010-101572 (Patent Document 1)). reference).

Japanese Unexamined Patent Publication No. 2010-101572

In a heating cooker having such an internal temperature sensor, the internal temperature detection sensor is used to measure the time from the start of cooking to reaching a certain internal temperature, and based on that time. , A method of calculating the cooking time according to the load is used.

However, in the heating cooker having the above configuration, the calculation result of the heating time is greatly affected by the variation in the detection of the internal temperature sensor and the variation in the internal temperature at the start of cooking, so that it is optimal according to the load. There is a problem that the heating time cannot be calculated.

Therefore, the subject of the present invention is that the optimum heating time can be calculated according to the load by estimating the load in the heating chamber regardless of the detection variation of the internal temperature sensor and the state at the start of heating cooking. To provide a vessel.

In order to solve the above problems, the cooking cooker of the present invention is used.
A heating cabinet that houses the object to be heated and
An internal temperature sensor that detects the temperature inside the heating chamber and
A heating unit including at least one of a heater or a steam supply unit for heating the object to be heated in the heating chamber, and a heating unit.
When the object to be heated is heated by the heating unit, the time until the temperature in the heating chamber detected by the internal temperature sensor rises from the first determination temperature higher than the initial temperature to the second determination temperature. With the time measurement unit that measures
It is characterized by including a load estimation unit that estimates the load in the heating chamber based on the time measured by the time measurement unit.

In addition, in the cooking device of one embodiment,
The first determination temperature and the second determination temperature are between the temperature in the heating chamber and the load in the heating chamber in the region where the temperature in the heating chamber rises during cooking by the heating unit. It is set within the area where the correlation appears.

In addition, in the cooking device of one embodiment,
A tray that is placed in the heating chamber and on which the object to be heated is placed,
An infrared sensor that detects the temperature of each of a plurality of divided areas on the tray,
Based on the temperature of each of the plurality of regions on the tray detected by the infrared sensor, the plurality of regions based on the temperature difference between the temperature of the object to be heated placed on the tray and the temperature of the tray. A second load estimation unit for estimating the load in the heating chamber is provided by determining the area occupied by the object to be heated.

As is clear from the above, according to the present invention, when the object to be heated is heated, it is based on the time from the first determination temperature higher than the initial temperature to the second determination temperature. Therefore, we have decided to provide a heating cooker that can calculate the optimum heating time according to the load by estimating the load inside the heating chamber regardless of the detection variation of the temperature sensor inside the chamber and the state at the start of heating cooking. be.

FIG. 1 is an external perspective view of the cooking apparatus according to the first embodiment of the present invention. FIG. 2 is a front view of the heating cooker with the door closed. FIG. 3 is a front view of the heating cooker with the door open. FIG. 4 is a schematic view for explaining the operation of the infrared sensor of the cooking device. FIG. 5 is a schematic view for explaining the operation of the infrared sensor of the heating cooker. FIG. 6 is a control block diagram of the cooking device. FIG. 7 is a diagram showing the relationship between the heating time according to the load and the temperature inside the refrigerator. FIG. 8 is a control block diagram of the cooking device according to the third embodiment of the present invention.

Hereinafter, the cooking cooker of the present invention will be described in detail with reference to the illustrated embodiment.

[First Embodiment]
FIG. 1 shows an external perspective view of the cooking cooker according to the first embodiment of the present invention, and FIG. 2 shows a front view of the cooking cooker with the door 3 closed.

As shown in FIGS. 1 and 2, the heating cooker of the first embodiment has a rectangular parallelepiped main body casing 1, a heating chamber 2 provided in the main body casing 1 and having an opening 2a on the front side, and heating. It is provided with a door 3 for opening and closing the opening 2a of the storage 2.

An exhaust duct 5 having an air outlet 5a is provided on the upper side and the rear side of the main body casing 1. Further, the dew receptor 6 is detachably attached to the lower part of the front surface of the main body casing 1. The dew receptor 6 is located on the lower side of the door 3 and can receive water droplets from the rear surface of the door 3 (the surface on the heating chamber 2 side) and the front plate 20 (shown in FIG. 3) of the main body casing 1. It has become like. A water supply tank 4 is also detachably attached to the lower part of the front surface of the main body casing 1.

The door 3 is rotatably attached to the front surface side of the main body casing 1 with the lower side as an axis. A heat-resistant transparent outer glass 7 is provided on the front surface of the door 3 (the surface opposite to the heating chamber 2). Further, the door 3 has a handle 8 located on the upper side of the outer glass 7 and an operation panel 9 provided on the right side of the outer glass 7.

The operation panel 9 has a color liquid crystal display unit 10, a button group 11, and a rotary knob 12. The button group 11 includes a cancel key or the like to be pressed when stopping heating in the middle. In addition, the menu number, quantity, heating output, heating time, and the like are set by the rotary knob 12.

FIG. 3 shows a front view of the cooking device with the door 3 opened. In FIG. 3, the same components as those in FIGS. 1 and 2 are assigned the same reference numbers.

The object to be heated is housed in the heating chamber 2. Further, a metal cooking tray (not shown) can be taken in and out of the heating chamber 2. Upper shelf supports 16A and 16B for supporting the cooking tray are provided on the left side surface and the right side surface of the heating chamber 2. Further, on the left side surface and the right side surface of the heating chamber 2, lower shelf supports 17A and 17B for supporting the cooking tray are provided so as to be located below the upper shelf supports 16A and 16B.

Further, the convex portion 2b and the concave portion 2c for the infrared sensor are provided on the right side surface and the upper side in the front view of the heating chamber 2. An opening 23 is provided in the convex portion 2b and the concave portion 2c. The infrared sensor 101 (shown in FIG. 6) of the infrared sensor unit 100 is exposed in the heating chamber 2 through the opening 23. The infrared sensor 101 uses an area sensor that detects the temperature in 64 regions of 8 vertical × 8 horizontal.

In this first embodiment, the opening 23 is provided on the right side surface of the heating chamber 2, but the opening may be provided on the top surface or the rear surface of the heating chamber, and the top surface and the side surface (or the side surface and the back surface) of the heating chamber may be provided. It may be provided at a corner portion or the like straddling (etc., etc.), and the opening may be provided at at least one of the top surface, the side surface, and the back surface.

Further, four steam outlets 61 arranged in the horizontal direction are provided in the central portion of the rear wall surface of the heating chamber 2. A steam generator 60 is attached to the rear surface side of the heating chamber 2.

The steam generator 60 has a metal steam generator (not shown) and a steam generator 30 including a sheathed heater cast in the bottom of the steam generator. The water supplied from the water supply tank 4 collects in the steam generating container, and the steam generating heater 30 heats the water in the steam generating container. Then, the saturated steam generated by heating by the steam generating heater 30 is supplied into the heating chamber 2 through the four steam outlets 61.

FIG. 4 shows a schematic diagram for explaining the operation of the infrared sensor 101 of the heating cooker, and FIG. 5 shows a schematic diagram for explaining the operation of the infrared sensor 101 of the heating cooker.

4 and 5 show the temperature detection range by the infrared sensor 101 (shown in FIG. 6) of the infrared sensor unit 100 when detecting the temperature of the object to be heated on the tray 90 placed in the lower stage. The net shelves 91, 92 are placed on the tray 90, and the object to be heated is placed on the net shelves 91, 92 to perform cooking. However, the object to be heated is placed on the tray 90 without the net shelves 91, 92. You may cook by heating.

The temperature detection range shown in FIG. 4 is a region from the right on the tray 90 in front view, and the temperature detection range shown in FIG. 5 is a region from the left on the tray 90 in front view. The infrared sensor 101 is rotated by the infrared sensor motor 102 (shown in FIG. 6), and the detection surface (not shown) of the infrared sensor 101 is shaken in the left-right direction.

When the object to be heated is placed on the bottom surface of the heating chamber 2 without using the tray 90, the infrared sensor 101 is rotated by the infrared sensor motor 102 (shown in FIG. 6) to have an appropriate temperature. The detection surface (not shown) of the infrared sensor 101 is shaken in the left-right direction so as to be within the detection range.

Further, FIG. 6 shows a control block diagram of the heating cooker.

As shown in FIG. 6, the heating cooker includes a control device 80 including a microcomputer and an input / output circuit. An upper heater 21, a lower heater 22, a steam generating heater 30, an operation panel 9, a humidity sensor 40, an internal temperature sensor 50, a magnetron 70, an infrared sensor 101, an infrared sensor motor 102, and the like are connected to the control device 80. Has been done. The magnetron 70 is an example of a microwave generating unit that generates microwaves for heating an object to be heated in the heating chamber 2.

The control device 80 has an upper heater 21, a lower heater 22, a steam generating heater 30, a magnettron 70, and an infrared sensor based on signals from an operation panel 9, a humidity sensor 40, an internal temperature sensor 50, an infrared sensor 101, and the like. For controlling the motor 102 and the like.

Further, in the control device 80, the temperature inside the heating chamber 2 is the first determination temperature of the heating control unit 80a that controls the upper heater 21, the lower heater 22, the steam generating heater 30, the magnetron 70, and the like to perform heating and cooking. The time measuring unit 80b that measures the time from the rise to the second determination temperature, the load estimating unit 80c that estimates the load in the heating chamber 2 based on the above time measured by the time measuring unit 80b, and the load. It has a heating time calculation unit 80d that calculates the heating time based on the load in the heating chamber 2 estimated by the estimation unit 80c. Here, the load in the heating chamber 2 is the weight of the food material which is the object to be heated housed in the heating chamber 2.

FIG. 7 shows the relationship between the heating time according to the load and the temperature inside the refrigerator. In FIG. 7, the horizontal axis represents the heating time [sec], and the vertical axis represents the temperature inside the refrigerator [° C.]. The "◆" mark is the data when there is no load, "◇" is the data when the fried chicken is 100 g, "■" is the fried chicken 500 g, "□" is the fried chicken 800 g, and "▲" is the data when the fried chicken is 1000 g.

As shown in FIG. 7, as the load increases, the slope of the change in the temperature inside the refrigerator, which rises, becomes smaller. In this embodiment, until the temperature inside the heating chamber 2 detected by the internal temperature sensor 50 (shown in FIG. 6) rises from the first determination temperature (180 ° C.) to the second determination temperature (200 ° C.). Is measured by the time measuring unit 80b (shown in FIG. 6).

For example, in FIG. 7, when the load is fried 1000 g (“▲”), the time Tm from the first determination temperature (180 ° C.) to the second determination temperature (200 ° C.) is 240 sec (= 840-600). ).

The first determination temperature and the second determination temperature are not limited to this, and may be appropriately set according to the configuration of the cooking cooker.

According to the heating cooker having the above configuration, when the object to be heated is heated by the upper heater 21 and the lower heater 22 (heating part), the temperature in the heating chamber 2 detected by the internal temperature sensor 50 is higher than the initial temperature. The time from the high first determination temperature to the rise to the second determination temperature is measured by the time measuring unit 80b. Then, the load in the heating chamber 2 is estimated by the load estimation unit 80c based on the time Tm measured by the time measurement unit 80b.

At this time, if the temperature detected by the internal temperature sensor 50 is accurately measured, the difference in temperature change between the first determination temperature of 180 ° C. and the second determination temperature of 200 ° C. is 20 ° C. ( = 200 ° C-180 ° C).

On the other hand, assuming that the detection temperature of the internal temperature sensor 50 varies and the error when the detection temperature is 180 ° C. is + Δt1 and the error when the detection temperature is 200 ° C. is + Δt2.
The actual temperature when it is detected as 180 ° C is (180 ° C-Δt1).
The actual temperature when it is detected as 200 ° C is (200 ° C-Δt2).
Will be. The difference in temperature change at this time is
(200 ° C-Δt2)-(180 ° C-Δt1)
When Δt2≈Δt1, the difference in temperature change is 20 ° C., and there is no error in the difference in temperature change when the first determination temperature is 180 ° C. and the second determination temperature is 200 ° C. Therefore, it is possible to cancel the error due to the detection variation of the internal temperature sensor 50 with respect to the time Tm measured by the determination of the first determination temperature of 180 ° C. and the second determination temperature of 200 ° C. Further, the estimation of the load in the heating chamber 2 is not affected by the variation in the temperature inside the heating cooker main body at the start of heating cooking.

Therefore, the load in the heating chamber 2 can be estimated regardless of the detection variation of the internal temperature sensor 50 and the state at the start of cooking, and the optimum heating time can be calculated based on the load. At this time, the heating time calculation unit 80d calculates the total heating time based on the load estimated by the load estimation unit 80c. Thereby, the remaining heating time obtained by subtracting the heating time up to the present time from the total heating time is obtained.

Further, in the temperature range in which the temperature in the heating chamber 2 rises during heating by the upper heater 21 and the lower heater 22 (heating part), there is a correlation between the temperature in the heating chamber 2 and the load in the heating chamber 2. Since the first determination temperature (180 ° C.) and the second determination temperature (200 ° C.) are set in the region where the above appears (for example, 160 ° C. to 220 ° C.), the load estimation unit 80c applies the load in the heating chamber 2 to the heating chamber 2. It can be estimated accurately.

[Second Embodiment]
The cooking cooker of the second embodiment of the present invention has the same configuration as the cooking cooker of the first embodiment except for the operation of the control device 80, and the same components are designated by the same reference number. 1 to 6 are incorporated.

According to the heating cooker of the second embodiment, in the steam cooking in which the steam generating heater 30 is turned on and the object to be heated is heated by the steam generated from the steam generator 60 (heating unit), the temperature sensor in the refrigerator is used. The time measuring unit 80b measures the time from the first determination temperature higher than the initial temperature to the rise of the temperature in the heating chamber 2 detected by 50 from the first determination temperature to the second determination temperature. Here, in the case of steam cooking, the maximum temperature of the steam in the heating chamber 2 is 100 ° C., so the first determination temperature is 70 ° C. and the second determination temperature is 80 ° C.

Then, the load in the heating chamber 2 is estimated by the load estimation unit 80c based on the time measured by the time measurement unit 80b. At this time, the time error due to the detection variation of the temperature sensor 50 in the refrigerator can be canceled, and the load in the cooker 2 can be estimated without being affected by the state of the cooker main body at the start of cooking. Therefore, it is possible to calculate the optimum heating time according to the load regardless of the detection variation of the internal temperature sensor 50 and the state at the start of cooking.

Further, in the steam cooking in which the object to be heated is heated by the steam generated from the steam generator 60 (heating unit), the temperature in the heating chamber 2 and the heating chamber 2 in the temperature range in which the temperature in the heating chamber 2 rises. By setting the first determination temperature and the second determination temperature in the region where the correlation with the internal load appears, the load estimation unit 80c can accurately estimate the load in the heating chamber 2.

[Third Embodiment]
FIG. 8 shows a control block diagram of the cooking device according to the third embodiment of the present invention. The cooking cooker of the third embodiment has the same configuration as the cooking cooker of the first embodiment except for the control device 200, and the same components are designated by the same reference numbers. Incorporate 3.

As shown in FIG. 8, the heating cooker includes a control device 200 including a microcomputer and an input / output circuit. An upper heater 21, a lower heater 22, a steam generating heater 30, an operation panel 9, a humidity sensor 40, an internal temperature sensor 50, a magnetron 70, an infrared sensor 101, an infrared sensor motor 102, and the like are connected to the control device 200. Has been done.

The infrared sensor 101 uses an area sensor that detects the temperature in 64 regions of 8 vertical × 8 horizontal.

The control device 200 has an upper heater 21, a lower heater 22, a steam generating heater 30, a magnettron 70, and an infrared sensor based on signals from an operation panel 9, a humidity sensor 40, an internal temperature sensor 50, an infrared sensor 101, and the like. For controlling the motor 102 and the like.

Further, in the control device 200, the temperature inside the heating cabinet 2 and the heating control unit 200a that controls the upper heater 21, the lower heater 22, the steam generating heater 30, the magnetron 70, and the like to perform heating and cooking are the first determination temperatures. The first load estimation unit 200c that estimates the load in the heating chamber 2 based on the time measurement unit 200b that measures the time from the rise to the second determination temperature and the time measured by the time measurement unit 200b. It also has a heating time calculation unit 200d that calculates the heating time based on the load in the heating chamber 2, and a second load estimating unit 200e that estimates the load in the heating chamber 2 using the infrared sensor 101. The first load estimation unit 200c performs the same operation as the load estimation unit 80c of the first embodiment.

The heating time calculation unit 200d is based on both the load in the heating chamber 2 estimated by the first load estimating unit 200c and the load in the heating chamber 2 estimated by the second load estimating unit 200e. , Calculate the heating time. For example, the heating time calculation unit 200d is based on the average value of the load in the heating chamber 2 estimated by the first load estimation unit 200c and the load in the heating chamber 2 estimated by the second load estimation unit 200e. The heating time is calculated by. At this time, the heating time calculation unit 200d calculates the total heating time based on the loads estimated by the first load estimation unit 200c and the second load estimation unit 200e. Thereby, the remaining heating time obtained by subtracting the heating time up to the present time from the total heating time is obtained.

According to the heating cooker, based on the temperature of each region on the tray detected by the infrared sensor 101, the temperature difference between the temperature of the object to be heated and the temperature of the tray 90 detected by the infrared sensor 101 is used. The region occupied by the object to be heated is determined from the plurality of regions. For example, in the case of heater heating, the temperature of the object to be heated and the temperature of the tray 90 are higher than the temperature of the object to be heated in the region other than the object to be heated on the tray 90 due to the radiant heat from the upper heater 21 and the lower heater 22. The temperature difference between the two and the above becomes large, and the area occupied by the object to be heated can be easily identified on the tray 90. Based on the region of the object to be heated thus obtained, the load in the heating chamber 2 is estimated by the second load estimation unit 200e.

As a result, it is estimated by the load estimated by the temperature in the heating chamber 2 during cooking by the upper heater 21 and the lower heater 22 (heating part) and the area occupied by the object to be heated on the tray 90 obtained by the infrared sensor 101. By using both of the applied loads, a more accurate heating time can be calculated.

In the third embodiment, the infrared sensor 101 uses an area sensor that detects the temperature in 64 regions of 8 vertical × 8 horizontal, but the infrared sensor is not limited to this, and a line sensor in which the sensor portions are linearly arranged is also used. good.

Further, in the third embodiment, the object to be heated on the tray 90 is cooked by the upper heater 21 and the lower heater 22 (heating portion), but the subject placed on the bottom of the heating chamber 2 without using the tray. The heated product may be cooked and the same load estimation may be performed.

Further, in the third embodiment, the accurate heating time was calculated using both the load estimated by the temperature in the heating chamber 2 and the load estimated by the area occupied by the object to be heated on the tray 90. However, the heating time may be calculated based only on the load estimated by the area occupied by the object to be heated on the tray 90 obtained by the infrared sensor 101. In this case, the same load estimation may be performed in cooking with microwaves.

In a conventional cooking cooker, the surface temperature of the food to be heated before the start of cooking or immediately after the start of cooking is measured by an infrared sensor to determine the food condition (freezing or refrigerating), which is good regardless of the food condition. There was something that adjusted the cooking sequence so that the cooking finish would be good. However, in such a conventional heating cooker, in the cooking process using a radiant heater, the detection temperature of the internal temperature sensor 50 varies depending on the position and power of the heater and the initial temperature of the heater. It was difficult to accurately estimate the load, that is, the amount of food.

On the other hand, in the above-mentioned cooking cooker, the load in the heating chamber 2 can be estimated by using the infrared sensor 101 regardless of the detection variation of the internal temperature sensor 50 and the state at the start of cooking, and the estimated load can be estimated. By adjusting the cooking sequence based on the above, a good cooking finish can be achieved.

In the first to third embodiments, the object to be heated on the tray 90 is cooked by the upper heater 21 and the lower heater 22 (heating part), or is covered with steam generated from the steam generator 60 (heating part). A heating cooker that heats a heated object for steam cooking has been described. However, the steam supplied from the steam generator 60 into the heating chamber 2 is heated by the upper heater 21 and the lower heater 22, and the overheated steam exceeds 100 ° C. The present invention may be applied to a cooker that produces and cooks using the superheated steam.

Although the specific embodiment of the present invention has been described, the present invention is not limited to the above-mentioned first to third embodiments, and various modifications can be made within the scope of the present invention. For example, an embodiment of the present invention may be a combination of the contents described in the first to third embodiments as appropriate.

The present invention and embodiments can be summarized as follows.

The cooker of the present invention
The heating chamber 2 in which the object to be heated is stored and
An internal temperature sensor 50 that detects the temperature inside the heating chamber 2 and
A heating unit including at least one of heaters 21, 22 or a steam supply unit 60 for heating the object to be heated in the heating chamber 2.
When the object to be heated is heated by the heating unit, until the temperature inside the heating chamber 2 detected by the internal temperature sensor 50 rises from the first determination temperature higher than the initial temperature to the second determination temperature. Time measuring unit 80b, which measures the time of
It is characterized by including load estimation units 80c and 200c for estimating the load in the heating chamber 2 based on the time measured by the time measurement unit 80b.

According to the above configuration, when the object to be heated is heated by the heating unit including at least one of the heaters 21, 22 or the steam supply unit 60, the temperature inside the heating chamber 2 detected by the internal temperature sensor 50 is initially set to the temperature inside the heating chamber 2. The time measuring unit 80b measures the time from the first determination temperature higher than the temperature to the rise to the second determination temperature. Then, based on the time measured by the time measuring unit 80b, the load estimating unit 80c estimates the load in the heating chamber 2. At this time, the time error due to the detection variation of the temperature sensor 50 in the refrigerator can be canceled, and the load in the cooker 2 can be estimated without being affected by the state of the cooker main body at the start of cooking. Therefore, it is possible to calculate the optimum heating time according to the load regardless of the detection variation of the internal temperature sensor 50 and the state at the start of cooking.

In addition, in the cooking device of one embodiment,
The first determination temperature and the second determination temperature are the temperature in the heating chamber 2 and the load in the heating chamber 2 in the region where the temperature in the heating chamber 2 rises during cooking by the heating unit. It is set in the area where the correlation appears between.

According to the above embodiment, in the temperature region in which the temperature in the heating chamber 2 rises during cooking by the heating unit, the region in which the correlation between the temperature in the heating chamber 2 and the load in the heating chamber 2 appears. By setting the first determination temperature and the second determination temperature, the load estimation units 80c and 200c can accurately estimate the load in the heating chamber 2.

In addition, in the cooking device of one embodiment,
A tray 90 arranged in the heating chamber 2 on which the object to be heated is placed, and
An infrared sensor 101 that detects the temperature of each of a plurality of divided regions on the tray 90, and an infrared sensor 101.
Based on the temperature of each of the plurality of regions on the tray 90 detected by the infrared sensor 101, from the temperature difference between the temperature of the object to be heated placed on the tray 90 and the temperature of the tray 90. A second load estimation unit 200e for estimating the load in the heating chamber 2 is provided by determining the region occupied by the object to be heated among the plurality of regions.

According to the above embodiment, based on the temperature of each region on the tray 90 detected by the infrared sensor 101, the temperature difference between the temperature of the object to be heated and the temperature of the tray 90 detected by the infrared sensor 101 The region occupied by the object to be heated is determined from the plurality of regions. For example, in the case of heater heating, the temperature of the area other than the object to be heated on the tray 90 becomes higher than that of the object to be heated due to the radiant heat from the heaters 21 and 22, so that the temperature of the object to be heated and the temperature of the tray 90 are different. The temperature difference becomes large, and the area occupied by the object to be heated can be easily identified. Based on the region occupied by the object to be heated thus obtained, the load in the heating chamber 2 is estimated by the second load estimation unit 200e.

As a result, a more accurate heating time can be obtained by using both the load estimated by the temperature in the heating chamber 2 and the load estimated by the area occupied by the object to be heated on the tray 90 during cooking by the heating unit. Can be calculated.

1 ... Main body casing 2 ... Heating cabinet 2a ... Opening 2b ... Convex part 2c ... Concave 3 ... Door 4 ... Water supply tank 5 ... Exhaust duct 6 ... Dew receiver 7 ... Outer glass 8 ... Handle 9 ... Operation panel 10 ... Color liquid crystal display Part 11 ... Button group 12 ... Rotating knob 16A, 16B ... Upper shelf holder 17A, 17B ... Lower shelf holder 21 ... Upper heater 22 ... Lower heater 30 ... Steam generation heater 40 ... Humidity sensor 50 ... Internal temperature sensor 60 ... Steam generation Device 61 ... Steam outlet 70 ... Magnetron 80,200 ... Control device 80a ... Heating control unit 80b ... Time measurement unit 80c ... Load estimation unit 80d ... Heating time calculation unit 90 ... Tray 100 ... Infrared sensor unit 101 ... Infrared sensor 102 ... Motor for infrared sensor 200 ... Control device 200a ... Heating control unit 200b ... Time measurement unit 200c ... First load estimation unit 200d ... Heating time calculation unit 200e ... Second load estimation unit

Claims (3)

A heating cabinet (2) in which the object to be heated is stored, and
An internal temperature sensor (50) that detects the temperature inside the heating chamber (2), and
A heating unit including a heater (21, 22) and a steam supply unit (60) for heating the object to be heated in the heating chamber (2), and a heating unit.
When the object to be heated is heated by the heating unit, the temperature inside the heating chamber (2) detected by the internal temperature sensor (50) is higher than the initial temperature from the first determination temperature to the second determination temperature. Time measuring unit (80b) that measures the time until it rises to
A load estimation unit (80c, 200c) that estimates the load in the heating chamber (2) based on the time measured by the time measurement unit (80b) is provided.
The first determination temperature and the second determination temperature are the temperature in the heating chamber (2) and the temperature in the heating chamber (2) in the region where the temperature in the heating chamber (2) rises during cooking by the heating unit. It is set in the area where the correlation with the load in 2) appears.
A heating cooker characterized in that the region where the above correlation appears is changed between the case where the cooking is performed by the heaters (21, 22) and the case where the cooking is performed only by the steam supply unit (60). In the cooking apparatus according to claim 1,
A tray (90) arranged in the heating chamber (2) and on which the object to be heated is placed, and
An infrared sensor (101) that detects the temperature of each of a plurality of divided regions on the tray (90), and an infrared sensor (101).
Based on the temperature of each of the plurality of regions on the tray (90) detected by the infrared sensor (101), the temperature of the object to be heated and the tray (90) placed on the tray (90). The second load estimation unit (200e) that estimates the load in the heating chamber (2) by determining the region occupied by the object to be heated among the plurality of regions from the temperature difference from the temperature of). A heating cooker characterized by being equipped. In the cooking apparatus according to claim 1 or 2.
The temperature range between the first determination temperature and the second determination temperature, which is set when heating is performed only by the steam supply unit (60), is set when heating is performed by the heaters (21, 22). A heating cooker characterized in that it is smaller than the temperature range between the first determination temperature and the second determination temperature.

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