JP6921712B2 - Cooker - Google Patents

Description

The techniques disclosed herein relate to cookers.

Patent Document 1 discloses a burner for heating an object to be heated (cooking utensil) using gas, and a heating cooker provided with a control means for controlling the thermal power of the burner. The cooking device of Patent Document 1 is a so-called gas stove. In Patent Document 1, a camera (photographing / controlling device) is used to photograph an object to be heated from above, and the shape of the object to be heated and the presence or absence of ignition of the foodstuff (cooked object) cooked by the object to be heated are determined. doing. In Patent Document 1, when a flame is detected in the object to be heated, it is determined that the foodstuff has been ignited, and the thermal power of the burner is reduced.

JP-A-2015-230148

In Patent Document 1, when a flame is detected in the range where the food is cooked (inside the object to be heated), it is determined that the food is ignited, the heating power of the burner is reduced, and safety is ensured. ing. In the heating cooker of Patent Document 1, when a transparent (or translucent) heating object is used, a flame (flame of a burner) visible through the heating object is detected, and the burning power of the burner may be reduced. That is, even if the foodstuff is not ignited, it is possible to reduce the thermal power of the burner. Therefore, in the heating cooker of Patent Document 1, the cookability is lowered when a transparent heating object is used. Alternatively, the heating cooker of Patent Document 1 cannot use a transparent object to be heated, which is not convenient. An object of the present specification is to provide a cooking device having excellent cookability.

The cooking cooker disclosed in the present specification may include a burner, a control means, a contour detecting means, and a temperature-related information detecting means. The burner may use gas to heat the object to be heated. The control means may control the thermal power of the burner. The contour detecting means may detect the contour of the object to be heated from above the object to be heated. The temperature-related information detecting means may acquire information related to the temperature inside the contour of the heating object from above the heating object. In this heating cooker, the control means determines the presence or absence of a flame inside the contour of the object to be heated based on the temperature-related information acquired by the temperature-related information detecting means, and if there is a flame, the flame The temperature may be estimated. Further, the control means maintains the thermal power of the burner when the estimated flame temperature is equal to or higher than the first predetermined temperature, and lowers the thermal power of the burner when the temperature is lower than the first predetermined temperature and higher than the second predetermined temperature. It's okay.

In the above-mentioned heating cooker, when a high-temperature flame (first predetermined temperature or higher) is detected in the heating object, the burning power of the burner is maintained, and a low-temperature flame (second predetermined temperature or higher) in the heating target is maintained. When (less than the specified temperature) is detected, the burning power of the burner is reduced. Typically, the temperature of the burner flame is higher than the temperature of the flame when the food is burning. Therefore, in the above-mentioned heating cooker, it is possible to recognize (misidentify) the flame of the burner that can be seen through the object to be heated as a flame that ignites the food or oil, and prevent the burning power of the burner from being lowered. The above-mentioned cooking cooker can suppress a decrease in cookability even when cooking is performed using a transparent object to be heated.

The control means may maintain the thermal power of the burner regardless of the estimated temperature of the flame until a predetermined time elapses from the start of ignition of the burner. Immediately after the burner is ignited, the user frequently adjusts the heating power, and the color (temperature) of the flame may not be stable. That is, immediately after the burner is ignited, a flame having a second predetermined temperature or higher and lower than the first predetermined temperature may be detected even though the foodstuff is not ignited. In such a case, if the heating power of the burner is reduced, the cookability is lowered. By maintaining the thermal power of the burner regardless of the estimated temperature of the flame until a predetermined time elapses from the start of ignition of the burner, the deterioration of cookability can be further suppressed.

The perspective view of the cooking apparatus is shown. The front view of the cooking apparatus and the range hood is shown. A block diagram of a control configuration of a cooking device is shown. The flowchart of the thermal power adjustment process is shown. The plan view of the object to be heated during cooking is shown. The plan view of the object to be heated during cooking is shown. The flowchart of the thermal power adjustment process is shown.

The cooking device 2 will be described with reference to FIGS. 1 and 2. As shown in FIG. 1, the heating cooker 2 is a gas combustion type built-in stove used by being incorporated in a system kitchen. The cooking cooker 2 includes a main body 4 whose front surface 4a is exposed to the front side of the system kitchen, and a top plate 6 which is arranged above the main body 4 and is exposed to the counter top of the system kitchen. The top plate 6 is provided with three trivets 8a, 8b, and 8c that support cooking containers such as pots and frying pans, which are objects to be heated. Further, corresponding to the respective trivets 8a, 8b, 8c, stove burners 10a, 10b, 10c for heating the object to be heated supported by the respective trivets 8a, 8b, 8c are provided. Further, sensors 12a, 12b, 12c are provided corresponding to the stove burners 10a, 10b, 10c.

A gas supply path (not shown) is connected to each of the stove burners 10a, 10b, and 10c arranged adjacent to each other. The gas supply path is provided with a flow rate adjusting valve (not shown) for adjusting the amount of gas supplied to the stove burner 10a. The stove burner 10a is ignited by operating an igniter (not shown) while the gas is being supplied to the stove burner 10a. By adjusting the amount of gas supplied to the stove burner 10a, the heating amount of the stove burner 10a can be adjusted. Further, the fire of the stove burner 10a is extinguished by stopping the supply of gas to the stove burner 10a. The stove burners 10b and 10c have the same structure as the stove burner 10a.

The main body 4 includes a grill storage 20 provided inside the main body 4 to store foodstuffs, and a grill door 22 arranged on the front surface 4a of the main body 4 to open and close the grill storage 20. Further, the main body 4 includes a stove operation unit 24 provided on the right side of the grill door 22 on the front surface 4a of the main body 4, and a grill operation unit 26 provided on the left side of the grill door 22 on the front surface 4a of the main body 4. .. Inside the grill storage 20, a grill burner (not shown) for heating the foodstuffs housed in the grill storage 20 is provided. In the cooking cooker 2, the front surface 4a of the main body 4 and the upper surface of the top plate 6 form an outer surface exposed to the user. In the following description, when explaining common features of a plurality of parts having substantially the same configuration, such as "Gotoku 8a, 8b, 8c", the reference number alphabet is omitted, for example, "Gotoku 8". May be explained.

Sensors 12 (12a to 12c) are provided corresponding to each stove burner 10 (10a to 10c). The sensor 12 detects the presence of the object to be heated and also detects the temperature of the object to be heated. When the object to be heated is placed on the stove burner 10, the sensor 12 can detect the object to be heated. When the object to be heated is placed on the stove burner 10, the sensor 12 is pressed by the object to be heated. The sensor 12 detects that the object to be heated is placed on the stove burner 10 when pressed by the object to be heated. When the object to be heated is not arranged on the stove burner 10, the sensor 12 is not pressed. A thermocouple is arranged in the sensor 12 and can detect the temperature of the object to be heated.

The stove operation unit 24 includes a power switch 40 of the cooking cooker 2, three heating amount operation units 42a, 42b, 42c, and a panel operation unit 44. The heating amount control units 42a, 42b, and 42c correspond to the stove burners 10a, 10b, and 10c, respectively. Further, each of the heating amount control units 42a, 42b, 42c is surrounded by LED light emitting units 43a, 43b, 43c capable of emitting blue or red light, respectively. The heating amount operating unit 42 is an operating unit for igniting and extinguishing the stove burner 10 and adjusting the heating amount of the stove burner 10. The heating amount control unit 42 is an alternate type switch. When the user executes an operation for moving the heating amount operating unit 42 from the fire extinguishing position to the ignition position (hereinafter referred to as “ignition operation”), the stove burner 10 is ignited, and the heating amount operating unit 42 is ignited by the user. When an operation for moving the stove from the ignition position to the fire extinguishing position (hereinafter referred to as "fire extinguishing operation") is executed, the stove burner 10 is extinguished. The ignition position is a position where the front surface of the heating amount operating unit 42 protrudes forward from the front surface 4a of the main body 4, and the fire extinguishing position is a position where the heating amount operating unit 42 is housed in the main body 4. be. Further, the user adjusts the amount of gas supplied to the stove burner 10 by operating the heating amount operating unit 42 clockwise or counterclockwise while the heating amount operating unit 42 is located at the ignition position. , The heating amount of the stove burner 10 (hereinafter, may be referred to as "thermal power") can be adjusted.

The panel operation unit 44 includes a display unit 46, heating temperature operation units 48a and 48b, automatic cooking selection operation units 50a and 50b, a recipe selection operation unit 54, and a cooking state operation unit 56. The display unit 46 displays the operating state of the stove burner 10. The heating temperature operation unit 48 is an operation unit for setting the temperature (for example, 180 ° C.) of the object to be heated to be heated by the stove burner 10. The automatic cooking selection operation unit 50 is an operation unit for selecting cooking in the automatic cooking mode using the stove burner 10. The recipe selection operation unit 54 is an operation unit for selecting a recipe to be cooked in the automatic cooking mode. The cooking state operation unit 56 is an operation unit for adjusting the state of the ingredients cooked in the automatic cooking mode, for example, the degree of baking.

The grill operation unit 26 includes a heating amount operation unit 60 and a panel operation unit 62. The heating amount control unit 60 is surrounded by an LED light emitting unit 61 capable of emitting blue or red light. By operating the heating amount control unit 60, the user can ignite and extinguish the grill burner and adjust the heating amount of the grill burner (hereinafter, may be referred to as "heat power"). The structure of the heating amount operating unit 60 is the same as that of the heating amount operating unit 42 of the stove operating unit 24.

The panel operation unit 62 includes a display unit 64, an automatic cooking selection operation unit 66, a recipe selection operation unit 68, and a cooking state operation unit 70. The display unit 64 displays the operating state of the grill burner and the like. The functions of the automatic cooking selection operation unit 66, the recipe selection operation unit 68, and the cooking state operation unit 70 are the automatic cooking selection operation unit 50, the recipe selection operation unit 54, respectively, except that the operation unit corresponds to the grill burner. It has the same function as the cooking state operation unit 56.

As shown in FIG. 2, a range hood 30 is provided above the cooking cooker 2. Further, cameras 80a, 80b, 80c are arranged at positions corresponding to the stove burners 10a, 10b, 10c of the range hood 30, respectively. Note that FIG. 2 shows only the cameras 80a and 80b corresponding to the stove burners 10a and 10b, and the illustration of the camera 80c is omitted. The camera 80 photographs the heating object (for example, a pot or a frying pan) 32 arranged on the trivet 8 from above, and detects the contour 32a of the heating object 32. Further, the camera 80 includes an infrared sensor, and detects the presence or absence of a flame in the contour 32a of the heating target object 32 and around the heating target object 32 (outside the contour 32a) and the temperature of the flame. The camera 80 is a part of the cooking device 2, and is an example of the contour detecting means and the temperature-related information detecting means. The camera 80 detects information related to the ambient temperature of the object to be heated 32 (temperature-related information), and from the temperature-related information, the presence or absence of a flame on the object to be heated 32 (whether or not the food is ignited) and the object to be heated. It is possible to detect the presence or absence of the flame protruding from the object 32. The camera 80 continuously detects the contour of the object to be heated 32 and the flame around the object to be heated 32 while the cooker 2 is being used.

FIG. 3 shows a control configuration of the cooking cooker 2. The cooking cooker 2 includes a control unit 110 and a memory 120. The control unit 110 controls the operation of each component of the cooking cooker 2. The control unit 110 is an example of control means. The control unit 110 executes various processes according to the program stored in the memory 120. The memory 120 is composed of a volatile memory, a non-volatile memory, and the like.

The thermal power adjustment process executed by the control unit 110 of the cooking cooker 2 will be described with reference to FIGS. 4 to 7. In the heating cooker 2, the flame inside the contour 32a of the heating object 32 and the flame outside the contour 32a of the heating object 32 are detected (flame protrusion detection). First, with reference to FIGS. 4 to 6, flame detection inside the contour 32a of the object to be heated 32 will be described.

The thermal power adjustment process shown in FIG. 4 detects whether or not a flame is ignited on the food material on the heating object 32, and if the ignition of the flame on the food material is detected, the heating power of the stove burner 10 is reduced ( This is a process for reducing the gas supply amount). This treatment is a useful treatment when cooking with a transparent (semi-transparent) object 32 to be heated. When any of the heating amount control units 42a, 42b, and 42c is ignited and any of the stove burners 10a, 10b, and 10c is ignited, the control unit 110 adjusts the thermal power of the ignited stove burner 10. Therefore, the process shown in FIG. 4 is started. That is, the control unit 110 executes the process of FIG. 4 for each of the ignited stove burners 10.

When the stove burner 10 is ignited (step S2), the control unit 110 reads the data captured by the camera 80 and detects the contour 32a of the object to be heated 32 (step S4). When the stove burner 10 is ignited, the control unit 110 acquires temperature-related information taken by the camera 80 (step S6), and detects the presence or absence of a flame in the contour 32a from the acquired image and temperature-related information. (Step S8). If no flame is detected inside the contour 32a (step S8: NO), the process returns to step S4, and the imaging of the contour 32a and the detection of the presence or absence of the flame in the contour 32a are repeated.

Here, the flame detected in the contour 32a of the object to be heated 32 will be described with reference to FIGS. 5 and 6. As described above, the camera 80 is provided above the object to be heated 32. Therefore, for example, when the object to be heated 32 is made of metal, no flame is detected in the contour 32a when the food material 35 is not ignited. However, for example, when the object to be heated 32 is made of glass, as shown in FIG. 5, the flame 34 is detected inside the contour 32a through the object 32 to be heated even if the food material 35 is not ignited. Further, as shown in FIG. 6, when the food material 35 is ignited, the flame 34 is detected inside the contour 32a regardless of the material of the object to be heated 32. Typically, the temperature of the flame when the food material 35 is ignited is lower than the temperature of the flame of the stove burner 10. Details will be described below, but in the thermal power adjustment process shown in FIG. 4, the temperature of the detected flame 34 is estimated, and regardless of the material of the object 32 to be heated, when the food material 35 is ignited, the stove burner 10 is used. The heating power is reduced, and when the food material 35 is not ignited, the heating power of the stove burner 10 is maintained to ensure safety and prevent deterioration of cookability.

The description of the thermal power adjustment process of FIG. 4 will be continued. When a flame is detected in the contour 32a of the object to be heated 32 (step S8: YES), the control unit 110 determines the temperature of the flame based on the temperature-related information (for example, the detection value of the infrared sensor) acquired by the camera 80. Is estimated (step S10). The relationship between the temperature-related information and the temperature of the flame is stored in the memory 120. In addition to using an infrared sensor, the temperature of the flame may be estimated from the hue, brightness, saturation, and the like of the image taken by the camera 80. Typically, hot flames are pale and cold flames are red to yellow.

After estimating the flame temperature in the contour 32a in step S10, it is determined whether or not the estimated flame temperature is equal to or higher than the first predetermined temperature (step S12). The first predetermined temperature is set to 1500 to 1800 degrees, and is set to 1600 degrees as an example. That is, it is determined whether or not the temperature of the flame detected in the contour 32a is a high-temperature flame generated from the stove burner 10. When the estimated flame temperature is equal to or higher than the first predetermined temperature (step S12: YES), the detected flame is the stove burner 10 visible through the heating object 32, so that the heating power of the stove burner 10 is not adjusted (the stove burner). (Maintaining the thermal power of 10), the process returns to step S4, and the imaging of the contour 32a and the detection of the presence or absence of flame in the contour 32a are repeated. As a result, even if cooking is performed with the transparent (semi-transparent) heating object 32, it is possible to prevent the flame detected through the heating object 32 from being erroneously detected as having ignited the food material 35, and the cooking property is improved. The decrease is suppressed.

When the estimated flame temperature is lower than the first predetermined temperature (step S12: NO), it is determined whether or not the estimated flame temperature is equal to or higher than the second predetermined temperature (step S14). The second predetermined temperature is lower than the first predetermined temperature and is set to 700 to 1400 degrees, and is set to 1000 degrees as an example. That is, it is determined whether or not the flame detected in the contour 32a is the flame in which the food material 35 is ignited. When the estimated flame temperature is lower than the second predetermined temperature (step S14: NO), it is highly possible that the steam generated from the food material 35 or the food material 35 itself is detected as a flame (that is, a false detection of the flame). .. Therefore, when the estimated flame temperature is lower than the second predetermined temperature (step S14: NO), the process returns to step S4 without adjusting the thermal power of the stove burner 10, and the contour 32a is photographed and the presence or absence of the flame in the contour 32a is present. Is repeated. As a result, it is possible to prevent the heating power of the stove burner 10 from being lowered when the food material 35 is not ignited, and the deterioration of the cookability is suppressed.

When the estimated flame temperature is equal to or higher than the second predetermined temperature (step S14: YES), the detected flame temperature corresponds to the temperature when the foodstuff 35 is ignited. If a predetermined time has elapsed from the ignition of the 10 (step S16: YES), the control unit 110 reduces the gas supply amount and the thermal power of the stove burner 10 (step S18). The predetermined time is set to 30 seconds to 2 minutes, and is set to 1 minute as an example. The predetermined time is stored in the memory 120. After reducing the heating power of the stove burner 10, when a flame having a second predetermined temperature or higher and lower than the first predetermined temperature (a flame indicating ignition of the food material 35) is detected in the contour 32a (step S20: YES), step S18. Return to, and further reduce the firepower of the stove burner 10. The process of reducing the thermal power of the stove burner 10 (step S18) is continued until the flame on the object to be heated 32 is no longer detected (step S20: NO). Therefore, the stove burner 10 may be misfired. As a result, when the food material 35 is ignited, the thermal power of the stove burner 10 can be reduced until the food material 35 misfires or the stove burner 10 is misfired, and safety can be ensured.

As described above, when a flame having a second predetermined temperature or higher and lower than the first predetermined temperature is detected (step S12: NO, step S14: YES), is the predetermined time elapsed from the ignition of the stove burner 10 in step S16? Whether or not it is determined, and when the predetermined time has elapsed (step S16: YES), the thermal power of the stove burner 10 is reduced (step S18). On the other hand, even if a flame having a second predetermined temperature or higher and lower than the first predetermined temperature is detected, if a predetermined time has not elapsed from the ignition of the stove burner 10 (step S16: NO), the thermal power of the stove burner 10 is adjusted. The process returns to step S4, and the photographing of the contour 32a and the detection of the presence or absence of the flame in the contour 32a are repeated. That is, the control unit 110 does not adjust the thermal power of the stove burner 10 regardless of the estimated flame temperature until a predetermined time has elapsed from the ignition of the stove burner 10. As a result, when the flame of the stove burner 10 is not stable (immediately after the stove burner 10 is ignited), it is determined that the food material 35 has been ignited even though the food material 35 has not been ignited, and the thermal power of the stove burner 10 is determined. Is prevented from being lowered, and the deterioration of cookability is suppressed.

Next, with reference to FIG. 7, a thermal power adjustment process when a flame is detected outside the contour 32a of the object to be heated 32 (when a flame protrudes) will be described. This treatment is performed independently of the treatment when a flame is detected inside the contour 32a of the object to be heated 32 (see FIG. 4). That is, the process shown in FIG. 7 is carried out regardless of whether or not the food material 35 on the object to be heated 32 is ignited.

When the stove burner 10 is ignited (step S32), the control unit 110 reads the data captured by the camera 80 and detects the contour 32a of the object to be heated 32 (step S34). When the stove burner 10 is ignited, the control unit 110 acquires the temperature-related information acquired by the camera 80 (step S36), and determines the presence or absence of a flame outside the contour 32a from the acquired image and the temperature-related information. Detect (step S38). If no flame is detected outside the contour 32a (step S38: NO), the process returns to step S34, and the imaging of the contour 32a and the detection of the presence or absence of the flame outside the contour 32a are repeated.

When a flame is detected outside the contour 32a (step S38: YES), the control unit 110 reduces the gas supply amount and reduces the thermal power of the stove burner 10 (step S40). After reducing the thermal power of the stove burner 10, the presence or absence of a flame outside the contour 32a is detected, and if a flame is detected (step S42: YES), the process returns to step S40 to further reduce the thermal power of the stove burner 10. .. The process of reducing the thermal power of the stove burner 10 (step S40) is continued until no flame is detected outside the contour 32a (step S42: NO), that is, until the protrusion of the flame is eliminated. By suppressing the protrusion of the flame from the contour 32a of the object to be heated 32, the object to be heated 32 is suppressed from being overheated, and the ignition of the food material 35 is also suppressed.

In the above-mentioned thermal power adjustment process (detection of flame on the object to be heated 32, FIG. 4), the stove burner is irrespective of the temperature of the detected flame until a predetermined time elapses from the ignition of the stove burner 10. A process for maintaining the thermal power of 10 is performed (step S16). However, the process of step S16 is not always essential and may be omitted. Alternatively, the predetermined time in step S16 may be set to an extremely short time (for example, less than 5 seconds). The safety can be further improved.

Although specific examples of the disclosed techniques have been described in detail in the present specification, these are merely examples and do not limit the scope of claims. The techniques described in the claims include various modifications and modifications of the specific examples illustrated above. In addition, the technical elements described in the present specification or the drawings exhibit technical usefulness alone or in various combinations, and are not limited to the combinations described in the claims at the time of filing.

2: Heat cooker 10: Burner 32: Object to be heated 80: Camera (contour detecting means, color information detecting means)
110: Control means

Claims (2)

A burner that uses gas to heat the object to be heated,
Control means to control the firepower of the burner,
Contour detection means for detecting the contour of the object to be heated from above the object to be heated,
A temperature-related information detecting means for acquiring information related to the temperature inside the contour from above the object to be heated, and
Is equipped with
The control means is
Based on the information related to the temperature, the presence or absence of a flame inside the contour is determined, and if a flame is present, the temperature of the flame is estimated.
A cooking device that maintains the thermal power of the burner when the estimated flame temperature is above the first predetermined temperature, and lowers the thermal power of the burner when it is below the first predetermined temperature and above the second predetermined temperature. The heating cooker according to claim 1, wherein the control means maintains the thermal power of the burner regardless of the estimated temperature of the flame until a predetermined time elapses from the start of ignition of the burner.

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