JP6983058B2 - Induction heating cooker - Google Patents

Induction heating cooker Download PDF

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JP6983058B2
JP6983058B2 JP2017247239A JP2017247239A JP6983058B2 JP 6983058 B2 JP6983058 B2 JP 6983058B2 JP 2017247239 A JP2017247239 A JP 2017247239A JP 2017247239 A JP2017247239 A JP 2017247239A JP 6983058 B2 JP6983058 B2 JP 6983058B2
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JP2019114428A (en
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富世 稲熊
修 都合
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Rinnai Corp
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本発明は、天板の上面に載置された調理容器を電磁誘導により加熱する誘導加熱調理器、特に、天板の下面に調理容器の温度を検出する鍋底温度センサが設けられた誘導加熱調理器に関する。 INDUSTRIAL APPLICABILITY The present invention is an induction heating cooker that heats a cooking container placed on the upper surface of the top plate by electromagnetic induction, and in particular, induction heating cooking provided with a pot bottom temperature sensor that detects the temperature of the cooking container on the lower surface of the top plate. Regarding the vessel.

従来、天板の上面に載置される鍋やフライパン等の調理容器を電磁誘導により加熱する加熱コイルを備えた誘導加熱調理器において、天板の下面に鍋底温度センサが設けられており、調理容器の容器底部の反り量を上記鍋底温度センサの検出温度に基づいて判定し、上記反り量に応じて加熱コイルの出力を制御するように構成されたものが知られている(例えば、特許文献1参照)。 Conventionally, in an induction heating cooker equipped with a heating coil that heats a cooking container such as a pot or a frying pan placed on the upper surface of the top plate by electromagnetic induction, a pot bottom temperature sensor is provided on the lower surface of the top plate for cooking. It is known that the amount of warpage of the bottom of the container is determined based on the detection temperature of the pot bottom temperature sensor, and the output of the heating coil is controlled according to the amount of warpage (for example, Patent Document). 1).

特開2012−178273号公報Japanese Unexamined Patent Publication No. 2012-178273

この種の誘導加熱調理器では、加熱コイルによる調理容器の誘導加熱性能を阻害せず且つ十分な耐久性も得られるよう、天板に耐熱性および耐衝撃性の高いセラミックガラスが広く用いられている。しかしながらその反面、調理容器から鍋底温度センサへの熱伝導性が低く、調理容器内の被加熱物の実際の温度状態を精度良く適時に検出できない。特に、容器底部の反り量が大きいと、調理容器自体は電磁誘導によって正常に加熱されているにもかかわらず、調理容器の温度が鍋底温度センサに十分に伝達されず、被加熱物の実際の温度状態と鍋底温度センサの検出温度との誤差がより大きくなる。従って、上記従来の誘導加熱調理器では、容器底部の反り量が大きいと判定された場合に、加熱コイルの出力を制限することで、油など被加熱物の過熱の防止を図っている。 In this type of induction heating cooker, ceramic glass having high heat resistance and impact resistance is widely used for the top plate so that the induction heating performance of the cooking container by the heating coil is not impaired and sufficient durability can be obtained. There is. However, on the other hand, the thermal conductivity from the cooking container to the pot bottom temperature sensor is low, and the actual temperature state of the object to be heated in the cooking container cannot be detected accurately and in a timely manner. In particular, when the amount of warp at the bottom of the container is large, the temperature of the cooking container is not sufficiently transmitted to the pot bottom temperature sensor even though the cooking container itself is normally heated by electromagnetic induction, and the actual object to be heated is actually heated. The error between the temperature state and the temperature detected by the pot bottom temperature sensor becomes larger. Therefore, in the above-mentioned conventional induction heating cooker, when it is determined that the amount of warpage of the bottom of the container is large, the output of the heating coil is limited to prevent overheating of the object to be heated such as oil.

しかしながら、被加熱物の過熱を考慮する必要がない湯沸しにおいて、上記従来の誘導加熱調理器のように、調理中に加熱コイルの出力が制限されてしまうと、その分、被加熱物が目標温度に達するまでの時間が冗長になるため、早期に湯沸しを完了させたい場合に、使用者に不便さを感じさせる問題があった。 However, in boiling water where it is not necessary to consider overheating of the object to be heated, if the output of the heating coil is limited during cooking as in the conventional induction heating cooker, the temperature of the object to be heated is increased by that amount. Since the time to reach the temperature becomes redundant, there is a problem that the user feels inconvenience when he / she wants to complete the boiling at an early stage.

本発明は、上記課題を鑑みてなされたものであり、その目的は、天板の上面に載置された調理容器を電磁誘導により加熱する誘導加熱調理器において、湯沸し時の使い勝手の向上を図ることにある。 The present invention has been made in view of the above problems, and an object of the present invention is to improve usability at the time of boiling in an induction heating cooker that heats a cooking container placed on the upper surface of a top plate by electromagnetic induction. There is something in it.

本発明は、器具本体の天板の上面に載置される調理容器を電磁誘導により加熱する加熱コイルと、天板の下面に設けられ、調理容器の容器底部の温度を検出する鍋底温度センサと、加熱コイルの出力制御や調理時間の計測を行う動作制御部とを備えた誘導加熱調理器であって、動作制御部は、湯沸し運転として、調理容器の加熱が開始された後の鍋底温度センサの検出温度の変化度合に基づいて容器底部の反り量を判定し、調理時間として前記反り量に対応した湯沸し時間を設定し、調理容器の加熱が開始された後、所定の時点から湯沸し時間が経過するまで加熱コイルの出力を所定の設定出力で維持し、湯沸し時間が経過した時点で所定の調理終了処理を行い、反り量判定動作として、調理容器の加熱中における第1期間の前記変化度合を検出し、第1期間の前記変化度合が小さいほど容器底部の反り量が大きいと判定する第1反り量判定動作と、調理容器の加熱中における第1期間より後の第2期間の前記変化度合を検出し、第2期間の前記変化度合が小さいほど容器底部の反り量が大きいと判定する第2反り量判定動作とをそれぞれ実行し、前記第1反り量判定動作および第2反り量判定動作の判定結果に基づいて容器底部の反り量を判定することを特徴とするものである。 The present invention includes a heating coil that heats a cooking container placed on the upper surface of the top plate of the instrument body by electromagnetic induction, and a pot bottom temperature sensor provided on the lower surface of the top plate to detect the temperature of the bottom of the container of the cooking container. , An inductive heating cooker equipped with an operation control unit that controls the output of the heating coil and measures the cooking time. The operation control unit is a pan bottom temperature sensor after the heating of the cooking container is started as a boiling operation. The amount of warpage of the bottom of the container is determined based on the degree of change in the detected temperature, the boiling time corresponding to the amount of warping is set as the cooking time, and after the heating of the cooking container is started, the boiling time is started from a predetermined time point. until after maintaining the output of the heating coil at a predetermined setting output, have rows predetermined cooking end process at the time the kettle time has elapsed, the warp amount determination operation, the change in the first period during the heating of the cooking container The first warp amount determination operation for detecting the degree and determining that the smaller the degree of change in the first period is, the larger the warp amount at the bottom of the container is, and the second period after the first period during heating of the cooking container. The second warp amount determination operation for detecting the degree of change and determining that the smaller the degree of change in the second period is, the larger the warp amount at the bottom of the container is executed, and the first warp amount determination operation and the second warp amount are executed, respectively. It is characterized in that the amount of warpage of the bottom of the container is determined based on the determination result of the determination operation.

このものでは、湯沸し運転において、加熱コイルの出力は、所定の時点から湯沸し時間が経過するまで変更されずに設定出力で維持されるから、その間、調理容器を高温で一定的に加熱し続けることができる。従って、たとえ容器底部の反り量が大きくても、被加熱物が目標温度に達するまでの時間が冗長にならない。 In this case, in the water boiling operation, the output of the heating coil is maintained at the set output without being changed from a predetermined time point until the water boiling time elapses. Therefore, during that time, the cooking container is continuously heated at a high temperature. Can be done. Therefore, even if the amount of warpage of the bottom of the container is large, the time until the object to be heated reaches the target temperature does not become redundant.

このものでは、調理容器の加熱中における第1期間の鍋底温度センサの検出温度の変化度合だけでなく、上記第1期間の変化度合と、その後の第2期間の変化度合との両方によって容器底部の反り量を判定するから、反り判定の正確性が高く、より適切な湯沸し時間が設定される。従って、被加熱物が必要以上に加熱され続けたり、加熱不足になったりするのを確実に防止することが可能である。 In this case, not only the degree of change in the temperature detected by the pot bottom temperature sensor in the first period during heating of the cooking container, but also the degree of change in the first period and the degree of change in the second period thereafter are used to determine the bottom of the container. Since the amount of warpage is determined, the accuracy of the warpage determination is high, and a more appropriate boiling time is set. Therefore, it is possible to reliably prevent the object to be heated from being continuously heated more than necessary or being insufficiently heated.

好ましくは、上記誘導加熱調理器において、前記第1反り量判定動作又は第2反り量判定動作の少なくとも何れか一方で前記反り量が基準より小さいと判定された場合は、さらに第2期間より後の第3期間において前記検出温度が所定の算出開始温度から算出終了温度まで上昇するのに要した算出用昇温時間を検出し、前記算出用昇温時間を用いて湯沸し時間を算出する。 Preferably, in the induction heating cooker, when it is determined that the warp amount is smaller than the reference in at least one of the first warp amount determination operation and the second warp amount determination operation, it is further after the second period. In the third period of the above, the calculation temperature rise time required for the detection temperature to rise from the predetermined calculation start temperature to the calculation end temperature is detected, and the boiling time is calculated using the calculation temperature rise time.

このものでは、第1反り量判定動作又は第2反り量判定動作の少なくとも何れか一方でも容器底部の反り量が基準より小さいと判定された場合は、被加熱物の実際の温度状態と鍋底温度センサの検出温度との誤差が小さい状態であるとして、さらに第2期間より後の沸騰温度により近い第3期間において、鍋底温度センサの検出温度が算出開始温度から算出終了温度まで上昇するのに要した時間(算出用昇温時間)、即ち、被加熱物の温度の上昇度合を検出し、その上昇度合に応じて湯沸し時間が決定される。これにより、被加熱物の実際の温度状態に合わせてより正確に調理終了処理を行うことができる。 In this case, when it is determined that the warp amount at the bottom of the container is smaller than the standard in at least one of the first warp amount determination operation and the second warp amount determination operation, the actual temperature state of the object to be heated and the pot bottom temperature. Assuming that the error from the detection temperature of the sensor is small, it is necessary for the detection temperature of the pot bottom temperature sensor to rise from the calculation start temperature to the calculation end temperature in the third period, which is closer to the boiling temperature after the second period. The time (calculation temperature rise time), that is, the degree of increase in the temperature of the object to be heated is detected, and the boiling time is determined according to the degree of increase. As a result, the cooking end process can be performed more accurately according to the actual temperature state of the object to be heated.

好ましくは、上記誘導加熱調理器において、前記第1反り量判定動作および第2反り量判定動作の何れにおいても前記反り量が基準より小さいと判定されなかった場合は、第2反り量判定動作にて第2期間の前記変化度合として検出された、前記検出温度が所定の判定開始温度から判定終了温度まで上昇するのに要した判定用昇温時間を用いて湯沸し時間を算出する。 Preferably, in the induction heating cooker, if it is not determined in any of the first warp amount determination operation and the second warp amount determination operation that the warp amount is smaller than the reference, the second warp amount determination operation is performed. The water boiling time is calculated using the determination temperature rise time required for the detected temperature to rise from the predetermined determination start temperature to the determination end temperature, which is detected as the degree of change in the second period.

第1反り量判定動作および第2反り量判定動作の何れにおいても容器底部の反り量が基準より小さいと判定されなかった場合、即ち、反り量が基準以上であると判定された場合、その時点で既に被加熱物の実際の温度は沸騰温度に近い可能性がある。そこで、本発明では、上記のように反り量が基準以上であると判定された場合は、先に第2期間において容器底部の反り量を判定するのに検出された判定用昇温時間に応じて湯沸し時間を決定する。従って、反り量の判定が終了してから新たに被加熱物の温度の上昇度合を検出し、その上昇度合に基づいて湯沸し時間を算出するよりも、早期に調理終了処理を行うことができる。 When it is not determined that the warp amount at the bottom of the container is smaller than the standard in either the first warp amount determination operation or the second warp amount determination operation, that is, when it is determined that the warp amount is equal to or more than the standard, that time point. Already, the actual temperature of the object to be heated may be close to the boiling temperature. Therefore, in the present invention, when it is determined that the amount of warpage is equal to or greater than the standard as described above, it depends on the determination temperature rise time detected to determine the amount of warpage of the bottom of the container in the second period. Determine the boiling time. Therefore, the cooking end process can be performed earlier than the case where the degree of increase in the temperature of the object to be heated is newly detected after the determination of the amount of warpage is completed and the boiling time is calculated based on the degree of increase.

以上のように、本発明によれば、容器底部の反り量にかかわらず、早期に湯沸し運転を完了させることができるから、湯沸し時の使い勝手が向上する。 As described above, according to the present invention, the water boiling operation can be completed at an early stage regardless of the amount of warpage of the bottom of the container, so that the usability at the time of boiling is improved.

図1は、本発明の実施の形態に係る誘導加熱調理器の概略構成図である。FIG. 1 is a schematic configuration diagram of an induction heating cooker according to an embodiment of the present invention. 図2は、本発明の実施の形態に係る誘導加熱調理器における湯沸し運転の主制御動作を示すフローチャートである。FIG. 2 is a flowchart showing a main control operation of a water heater operation in the induction heating cooker according to the embodiment of the present invention. 図3は、本発明の実施の形態に係る誘導加熱調理器における容器底部の第1反り量判定動作を示すフローチャートである。FIG. 3 is a flowchart showing a first warp amount determination operation of the bottom of the container in the induction heating cooker according to the embodiment of the present invention. 図4は、本発明の実施の形態に係る誘導加熱調理器における容器底部の第2反り量判定動作を示すフローチャートである。FIG. 4 is a flowchart showing a second warp amount determination operation of the bottom of the container in the induction heating cooker according to the embodiment of the present invention. 図5は、本発明の実施の形態に係る誘導加熱調理器において第1の湯沸し時間を算出するための定数を示すデータテーブルである。FIG. 5 is a data table showing constants for calculating the first boiling time in the induction heating cooker according to the embodiment of the present invention. 図6は、本発明の実施の形態に係る誘導加熱調理器において第2の湯沸し時間を算出するための定数を示すデータテーブルである。FIG. 6 is a data table showing constants for calculating the second boiling time in the induction heating cooker according to the embodiment of the present invention.

次に、上記した本発明を実施するための形態について、添付図面を参照しながら詳述する。 Next, the above-described embodiment of the present invention will be described in detail with reference to the accompanying drawings.

図1に示すように、本発明の実施の形態に係る誘導加熱調理器1は、キッチンのカウンタトップ5に開設された取付口50に落とし込み状態で装着される所謂ビルトイン式のIHコンロであり、器具本体10の上面を構成する天板11の下面側には、天板上面11Aの所定位置に載置される鍋ややかん等の調理容器Pを電磁誘導により加熱する単数又は複数の加熱コイル21が設けられている。尚、本明細書では、カウンタトップ5の前方側に面して配置される器具本体10の前面13を誘導加熱調理器1の正面とし、器具本体10を正面側から見たときの奥行き方向を前後方向、幅方向を左右方向、高さ方向を上下方向という。 As shown in FIG. 1, the induction heating cooker 1 according to the embodiment of the present invention is a so-called built-in type IH stove that is mounted in a dropped state in a mounting port 50 provided in a counter top 5 of a kitchen. On the lower surface side of the top plate 11 constituting the upper surface of the instrument main body 10, one or a plurality of heating coils 21 for heating a cooking container P such as a pot or a kettle placed at a predetermined position on the top plate top surface 11A by electromagnetic induction. Is provided. In this specification, the front surface 13 of the instrument body 10 arranged facing the front side of the counter top 5 is the front surface of the induction heating cooker 1, and the depth direction when the instrument body 10 is viewed from the front side is defined. The front-back direction and width direction are called the left-right direction, and the height direction is called the up-down direction.

加熱コイル21は、主制御回路100に組み込まれた図示しない電源回路に電気配線を通じて接続されており、上記電源回路から所定の高出力電力が供給されることで、加熱コイル21の上方に載置された調理容器Pに電磁誘導を生じさせる。 The heating coil 21 is connected to a power supply circuit (not shown) incorporated in the main control circuit 100 through electrical wiring, and is placed above the heating coil 21 by supplying a predetermined high output power from the power supply circuit. Electromagnetic induction is generated in the cooked container P.

天板11の下面側における加熱コイル21の中央部に設けられた空間には、加熱コイル21によって加熱される調理容器Pの底部(以下、「容器底部」という)P1の温度を検出する鍋底温度センサ22が設けられている。尚、容器底部P1の温度を適切に検出可能な位置であれば、鍋底温度センサ22は、加熱コイル21の側方に設けられてもよい。 In the space provided in the center of the heating coil 21 on the lower surface side of the top plate 11, the pot bottom temperature for detecting the temperature of the bottom of the cooking container P (hereinafter referred to as “container bottom”) P1 heated by the heating coil 21. A sensor 22 is provided. The pot bottom temperature sensor 22 may be provided on the side of the heating coil 21 as long as the temperature of the container bottom P1 can be appropriately detected.

天板11は、耐熱性および耐衝撃性の高いセラミックガラスで形成されており、調理容器Pは、天板上面11Aにおける加熱コイル21の上方対向位置に直接載置される。鍋底温度センサ22は、天板下面11Bに接触した状態で設けられ、調理容器Pから天板11を介して伝達される温度を検出する。尚、容器底部P1の温度を適切に検出可能であれば、鍋底温度センサ22は、天板下面11Bに接触していない状態で設けられてもよい。 The top plate 11 is made of ceramic glass having high heat resistance and impact resistance, and the cooking container P is directly placed on the upper surface of the top plate 11A at a position facing upward of the heating coil 21. The pot bottom temperature sensor 22 is provided in contact with the bottom surface 11B of the top plate, and detects the temperature transmitted from the cooking container P via the top plate 11. If the temperature of the bottom P1 of the container can be appropriately detected, the pot bottom temperature sensor 22 may be provided in a state where it is not in contact with the bottom surface 11B of the top plate.

天板11の前方には、誘導加熱調理器1の主電源のオンオフを操作するための電源スイッチ(図示せず)、加熱コイル21の出力を操作するためのコイル操作スイッチ23、加熱コイル21による被加熱物Fの調理条件を設定操作するための設定操作スイッチ24、加熱コイル21の出力状態や上記調理条件などの情報を表示する情報表示部25等からなる操作パネル14が設けられている。さらに、器具本体10の内部には、加熱コイル21の出力状態や上記調理条件などの情報を音声にて出力する音声出力部26が設けられている。尚、音声出力部26は、上記各情報をブザー音にて出力するものとしてもよい。 In front of the top plate 11, there is a power switch (not shown) for operating the on / off of the main power supply of the induction heating cooker 1, a coil operation switch 23 for operating the output of the heating coil 21, and a heating coil 21. An operation panel 14 including a setting operation switch 24 for setting and operating the cooking conditions of the object F to be heated, an information display unit 25 for displaying information such as the output state of the heating coil 21 and the cooking conditions is provided. Further, inside the instrument main body 10, an audio output unit 26 for outputting information such as the output state of the heating coil 21 and the cooking conditions by voice is provided. The audio output unit 26 may output each of the above information as a buzzer sound.

図示しないが、操作パネル14には、設定操作スイッチ24として、湯沸しや煮物、揚げ物、炊飯など複数の調理モードの中から一つの調理モードを選択設定するための調理モード設定スイッチ、調理時間を手動設定するためのタイマ設定スイッチ、加熱温度を手動設定するための温度設定スイッチ等を備えており、これら各設定操作スイッチ24を用いて被加熱物Fの種々の調理条件を設定入力できる。 Although not shown, on the operation panel 14, as a setting operation switch 24, a cooking mode setting switch for selecting and setting one cooking mode from a plurality of cooking modes such as boiling water, simmered food, fried food, and rice cooking, and a cooking time are manually set. It is equipped with a timer setting switch for setting, a temperature setting switch for manually setting the heating temperature, and the like, and various cooking conditions of the object F to be heated can be set and input by using each of these setting operation switches 24.

器具本体10の内部には、加熱コイル21の出力制御や調理時間の計測など誘導加熱調理器1全体の動作を制御する動作制御部として主制御回路100が組み込まれている。上記電源スイッチやコイル操作スイッチ23、設定操作スイッチ24、情報表示部25、音声出力部26、加熱コイル21、鍋底温度センサ22等の電装部は何れも、電気配線を通じて主制御回路100に接続されている。主制御回路100の電源回路は、図示しない外部電源に接続されており、上記各電装部の駆動電力は、外部電源から電源回路を通じて供給される。 Inside the instrument body 10, a main control circuit 100 is incorporated as an operation control unit that controls the operation of the entire induction heating cooker 1 such as output control of the heating coil 21 and measurement of cooking time. The power switch, coil operation switch 23, setting operation switch 24, information display unit 25, audio output unit 26, heating coil 21, pot bottom temperature sensor 22, and other electrical components are all connected to the main control circuit 100 through electrical wiring. ing. The power supply circuit of the main control circuit 100 is connected to an external power supply (not shown), and the drive power of each of the electrical components is supplied from the external power supply through the power supply circuit.

主制御回路100は、電源スイッチのオンオフ操作に応じて誘導加熱調理器1の主電源をオンオフさせる電源制御部、加熱コイル21の出力を制御する加熱制御部、情報表示部25および音声出力部26の出力を制御する情報出力制御部、選択された調理モードの調理時間を設定する調理時間設定部、調理モードや手動により設定された調理時間を計測する計時部、上記調理時間に応じて所定の調理終了処理を行う調理制御部、鍋底温度センサ22の検出温度(以下、「鍋底検出温度」という)T1の変化度合に基づいて容器底部P1の反り量を判定する反り量判定部、鍋底検出温度T1が所定の制限温度Ts以上である場合に湯沸しの調理モード(湯沸しモード)の設定を禁止する湯沸しモード制限部等の回路構成を有している。 The main control circuit 100 includes a power supply control unit that turns on and off the main power of the inductive cooking cooker 1 according to an on / off operation of the power switch, a heating control unit that controls the output of the heating coil 21, an information display unit 25, and an audio output unit 26. Information output control unit that controls the output of, cooking time setting unit that sets the cooking time of the selected cooking mode, time measuring unit that measures the cooking mode or manually set cooking time, predetermined according to the above cooking time A cooking control unit that performs cooking end processing, a warp amount determination unit that determines the amount of warpage of the container bottom P1 based on the degree of change in the detection temperature (hereinafter referred to as "pot bottom detection temperature") T1 of the pot bottom temperature sensor 22, and a pot bottom detection temperature. It has a circuit configuration such as a water heater mode limiting unit that prohibits the setting of a water heater cooking mode (water heater mode) when T1 is equal to or higher than a predetermined limit temperature Ts.

調理制御部は、湯沸しモードが選択設定された場合に、調理時間として上記反り量に対応する湯沸し時間H1,H2を設定し、湯沸し時間H1,H2が経過した時点で所定の調理終了処理を行う湯沸し運転の実行部を有している。 When the boiling mode is selected and set, the cooking control unit sets the boiling times H1 and H2 corresponding to the warp amount as the cooking time, and performs a predetermined cooking end process when the boiling times H1 and H2 have elapsed. It has an execution unit for boiling water.

反り量判定部は、調理容器Pの加熱中における所定時間あたりの鍋底検出温度T1の温度上昇値ΔTを監視する温度上昇値監視部と、調理容器Pの加熱中に鍋底検出温度T1が所定の判定開始温度Taから判定終了温度Tbまで上昇するのに要した判定用昇温時間ΔS1を監視する判定用昇温時間監視部と、上記温度上昇値ΔTが小さいほど容器底部P1の反り量が大きいと判定する第1反り量判定動作の実行部と、上記判定用昇温時間ΔS1が長いほど容器底部P1の反り量が大きいと判定する第2反り量判定動作の実行部とを有している。 The warp amount determination unit has a temperature rise value monitoring unit that monitors the temperature rise value ΔT of the pot bottom detection temperature T1 per predetermined time during heating of the cooking container P, and a pot bottom detection temperature T1 that monitors the pot bottom detection temperature T1 during heating of the cooking container P. The determination temperature rise time monitoring unit that monitors the determination temperature rise time ΔS1 required to rise from the determination start temperature Ta to the determination end temperature Tb, and the smaller the temperature rise value ΔT, the larger the amount of warpage of the container bottom P1. It has a first warp amount determination operation execution unit for determining that, and a second warp amount determination operation execution unit for determining that the longer the determination temperature rise time ΔS1 is, the larger the warp amount of the container bottom P1 is. ..

調理時間設定部は、加熱コイル21がオンにされた時点の鍋底検出温度T1に対応する湯沸し開始温度T2を複数段階の基準温度の中から選定する開始温度設定部と、湯沸し時間H1,H2を算出するための定数A1,B1,A2,B2を、上記湯沸し開始温度T2や第1反り量判定動作の判定結果、第2反り量判定動作の判定結果に応じて選定する定数選定部と、調理容器Pの加熱中に鍋底検出温度T1が所定の算出開始温度Tcから算出終了温度Tdまで上昇するのに要した算出用昇温時間ΔS2を監視する算出用昇温時間監視部と、上記定数A1,B1および算出用昇温時間ΔS2を用いて湯沸し時間H1を算出する第1の湯沸し時間算出部と、上記定数A2,B2および判定用昇温時間ΔS1を用いて湯沸し時間H2を算出する第2の湯沸し時間算出部とを有している。 The cooking time setting unit has a start temperature setting unit that selects a water boiling start temperature T2 corresponding to the pot bottom detection temperature T1 at the time when the heating coil 21 is turned on from a plurality of reference temperatures, and water boiling times H1 and H2. A constant selection unit that selects constants A1, B1, A2, and B2 for calculation according to the boiling start temperature T2, the judgment result of the first warp amount determination operation, and the judgment result of the second warp amount determination operation, and cooking. The calculation temperature rise time monitoring unit for monitoring the calculation temperature rise time ΔS2 required for the pot bottom detection temperature T1 to rise from the predetermined calculation start temperature Tc to the calculation end temperature Td while the container P is being heated, and the above constant A1. , B1 and the first water heater time calculation unit for calculating the water heater time H1 using the calculation temperature rise time ΔS2, and the second water heater time H2 for calculating the water heater time H2 using the above constants A2 and B2 and the determination temperature temperature rise time ΔS1. It has a boiling time calculation unit.

上記誘導加熱調理器1による湯沸し運転時の制御動作を、図2から図4のフローチャートに従って説明する。 The control operation during the water boiling operation by the induction heating cooker 1 will be described with reference to the flowcharts of FIGS. 2 to 4.

図2に示すように、誘導加熱調理器1の主電源がオンにされた状態のときに、鍋底検出温度T1が制限温度Ts(ここでは、50℃)未満でない場合、即ち、容器底部P1の温度が既に制限温度Ts以上である場合は(ST1のステップでNo)、容器底部P1の温度が制限温度Ts未満である場合とその後の温度上昇度合が異なるため、この状態から湯沸し運転を開始しても、被加熱物Fの沸騰を精度良く適時に検出できない可能性がある。従って、この場合は、設定操作スイッチ24による湯沸しモードの選択操作の受け付けを拒否する(ST2)。 As shown in FIG. 2, when the main power of the induction cooker 1 is turned on, the pot bottom detection temperature T1 is not less than the limit temperature Ts (here, 50 ° C.), that is, the bottom of the container P1. If the temperature is already above the limit temperature Ts (No in the step of ST1), the temperature of the bottom P1 of the container is less than the limit temperature Ts and the degree of temperature rise after that is different, so the boiling operation is started from this state. However, there is a possibility that the boiling of the object to be heated F cannot be detected accurately and in a timely manner. Therefore, in this case, the reception of the water boiling mode selection operation by the setting operation switch 24 is rejected (ST2).

一方、誘導加熱調理器1の主電源がオンにされた状態のときに、鍋底検出温度T1が制限温度Ts未満であれば(ST1のステップでYes)、湯沸しモードの設定を許可する(ST3)。そして、設定操作スイッチ24の操作によって湯沸しモードが選択され、対応するコイル操作スイッチ23にて加熱コイル21のオン操作がなされた場合は(ST4のステップでYes)、加熱コイル21の出力は湯沸しモードで設定された所定の高出力に維持したまま、上記オン操作がなされて調理容器Pの加熱が開始された時点からの経過時間、即ち、調理時間の計測を開始すると共に、その時点における鍋底検出温度T1に対応する湯沸し開始温度T2を設定する(ST5)。 On the other hand, if the pot bottom detection temperature T1 is less than the limit temperature Ts (Yes in the step of ST1) when the main power of the induction heating cooker 1 is turned on, the setting of the boiling mode is permitted (ST3). .. Then, when the water boiling mode is selected by the operation of the setting operation switch 24 and the heating coil 21 is turned on by the corresponding coil operation switch 23 (Yes in the step of ST4), the output of the heating coil 21 is the water boiling mode. While maintaining the predetermined high output set in, the elapsed time from the time when the above-mentioned on operation is performed and the heating of the cooking container P is started, that is, the measurement of the cooking time is started, and the pot bottom is detected at that time. The boiling start temperature T2 corresponding to the temperature T1 is set (ST5).

具体的には、例えば上記オン操作がなされた時点の鍋底検出温度T1が「8℃」であれば、湯沸し開始温度T2は「10℃」に設定され、上記オン操作がなされた時点の鍋底検出温度T1が「12℃」であれば、湯沸し開始温度T2は「20℃」に設定され、上記オン操作がなされた時点の鍋底検出温度T1が「25℃」であれば、湯沸し開始温度T2は「30℃」に設定される。即ち、湯沸し開始温度T2は、上記オン操作がなされた時点の鍋底検出温度T1の一の位を繰り上げた値に設定される。 Specifically, for example, if the pot bottom detection temperature T1 at the time when the on operation is performed is "8 ° C", the boiling start temperature T2 is set to "10 ° C" and the pot bottom detection at the time when the on operation is performed is performed. If the temperature T1 is "12 ° C", the boiling start temperature T2 is set to "20 ° C", and if the pot bottom detection temperature T1 at the time when the above on operation is performed is "25 ° C", the boiling start temperature T2 is It is set to "30 ° C". That is, the water boiling start temperature T2 is set to a value obtained by raising the ones digit of the pot bottom detection temperature T1 at the time when the on operation is performed.

上記ST5のステップの実行後、第1反り量判定動作および第2反り量判定動作を行う(ST6)。詳述すると、図3に示すように、第1反り量判定動作では、まず、鍋底検出温度T1が上記のように設定された湯沸し開始温度T2に達したか否かを監視する(ST611)。そして、鍋底検出温度T1が湯沸し開始温度T2に達すれば(ST611のステップでYes)、その時点から所定時間(ここでは、60秒間)が経過するのを監視する(ST612)。尚、上記第1反り量判定動作を行っている間も、加熱コイル21の出力は、変更されずに高出力のままで維持される。 After executing the step of ST5, the first warp amount determination operation and the second warp amount determination operation are performed (ST6). More specifically, as shown in FIG. 3, in the first warp amount determination operation, first, it is monitored whether or not the pot bottom detection temperature T1 reaches the water boiling start temperature T2 set as described above (ST611). Then, when the pot bottom detection temperature T1 reaches the boiling start temperature T2 (Yes in the step of ST611), it is monitored that a predetermined time (here, 60 seconds) elapses from that point (ST612). Even during the first warp amount determination operation, the output of the heating coil 21 is maintained at a high output without being changed.

鍋底検出温度T1が湯沸し開始温度T2に達してから上記所定時間が経過すれば(ST612のステップでYes)、その時点における鍋底検出温度T1から湯沸し開始温度T2を差し引いた値、即ち、上記所定時間あたりの鍋底検出温度T1の温度上昇値ΔTを検出し、その温度上昇値ΔTの大小に基づいて容器底部P1の第1反り量を判定する(ST613〜ST615)。 If the predetermined time elapses after the pot bottom detection temperature T1 reaches the boiling start temperature T2 (Yes in the step of ST612), the value obtained by subtracting the boiling start temperature T2 from the pot bottom detection temperature T1 at that time, that is, the predetermined time. The temperature rise value ΔT of the pot bottom detection temperature T1 is detected, and the first warp amount of the container bottom P1 is determined based on the magnitude of the temperature rise value ΔT (ST613 to ST615).

具体的には、温度上昇値ΔTが第1の基準上昇値D1(ここでは、20deg)よりも、また第2の基準上昇値D2(ここでは、30deg)よりも大きければ(ST614のステップでYes、ST615のステップでYes)、第1反り量は「小」と判定され(ST616)、温度上昇値ΔTが第1の基準上昇値D1より大きいが、第2の基準上昇値D2以下であれば(ST614のステップでYes、ST615のステップでNo)、第1反り量は「中」と判定され(ST617)、温度上昇値ΔTが第2の基準上昇値D2以下であれば(ST614のステップでNo)、第1反り量は「大」と判定される(ST618)。 Specifically, if the temperature rise value ΔT is larger than the first reference rise value D1 (here, 20 deg) and the second reference rise value D2 (here, 30 deg) (Yes in the step of ST614). , Yes in the step of ST615), the first warp amount is determined to be "small" (ST616), and if the temperature rise value ΔT is larger than the first reference rise value D1 but is equal to or less than the second reference rise value D2. (Yes in the step of ST614, No in the step of ST615), the first warp amount is determined to be "medium" (ST617), and if the temperature rise value ΔT is equal to or less than the second reference rise value D2 (in the step of ST614). No), the first warp amount is determined to be "large" (ST618).

図4に示すように、第2反り量判定動作では、まず、鍋底検出温度T1が判定開始温度Ta(ここでは、40℃)に達したか否かを監視する(ST621)。そして、鍋底検出温度T1が判定開始温度Taに達すれば(ST621のステップでYes)、その時点からの経過時間の計測を開始すると共に、鍋底検出温度T1が判定終了温度Tb(ここでは、60℃)に達するのを監視する(ST622〜ST623)。尚、上記第2反り量判定動作を行っている間も、加熱コイル21の出力は、変更されずに高出力のままで維持される。 As shown in FIG. 4, in the second warp amount determination operation, first, it is monitored whether or not the pot bottom detection temperature T1 has reached the determination start temperature Ta (here, 40 ° C.) (ST621). Then, when the pot bottom detection temperature T1 reaches the determination start temperature Ta (Yes in the step of ST621), the measurement of the elapsed time from that point is started, and the pot bottom detection temperature T1 is the determination end temperature Tb (here, 60 ° C.). ) Is monitored (ST622-ST623). Even during the second warp amount determination operation, the output of the heating coil 21 is maintained at a high output without being changed.

鍋底検出温度T1が判定開始温度Taから判定終了温度Tbに達すれば(ST623のステップでYes)、その時点における経過時間、即ち、鍋底検出温度T1が判定開始温度Taから判定終了温度Tbまで昇温するのに要した判定用昇温時間ΔS1の長短に基づいて容器底部P1の第2反り量を判定する(ST624〜ST625)。 If the pot bottom detection temperature T1 reaches the judgment end temperature Tb from the judgment start temperature Ta (Yes in the step of ST623), the elapsed time at that time, that is, the pot bottom detection temperature T1 rises from the judgment start temperature Ta to the judgment end temperature Tb. The second warp amount of the container bottom P1 is determined based on the length of the determination temperature rise time ΔS1 required for the determination (ST624 to ST625).

具体的には、判定用昇温時間ΔS1が第1の基準上昇時間E1(ここでは、40秒間)以下であれば(ST624のステップでNo)、第2反り量は「小」と判定され(ST626)、判定用昇温時間ΔS1が第1の基準上昇時間E1より長いが、第2の基準上昇時間E2(ここでは、60秒間)以下であれば(ST624のステップでYes、ST625のステップでNo)、第2反り量は「中」と判定され(ST627)、判定用昇温時間ΔS1が第1の基準上昇時間E1よりも、また第2の基準上昇時間E2よりも長ければ(ST624のステップでYes、ST625のステップでYes)、第2反り量は「大」と判定される(ST628)。 Specifically, if the determination temperature rise time ΔS1 is equal to or less than the first reference rise time E1 (here, 40 seconds) (No in the step of ST624), the second warp amount is determined to be “small” (No). ST626), if the determination temperature rise time ΔS1 is longer than the first reference rise time E1 but is equal to or less than the second reference rise time E2 (here, 60 seconds) (Yes in the step of ST624, in the step of ST625). No), if the second warp amount is determined to be "medium" (ST627) and the determination temperature rise time ΔS1 is longer than the first reference rise time E1 and the second reference rise time E2 (ST624). Yes in the step, Yes in the step of ST625), and the second warp amount is determined to be "large" (ST628).

図2に示すように、ST6のステップで行われた第1反り量判定動作の判定結果(以下、「第1反り判定」という)又は第2反り量判定動作の判定結果(以下、「第2反り判定」という)の少なくとも何れか一方が「小」であった場合は(ST7又はST8のステップでYes)、被加熱物Fの容量(水量)に対応するパラメータとして、鍋底検出温度T1がさらに算出開始温度Tcから算出終了温度Tdに達するまでに要した算出用昇温時間ΔS2を検出する。具体的には、上記ST621からST623までのステップと同様、鍋底検出温度T1が算出開始温度Tc(ここでは、60℃)に達すれば(ST9のステップでYes)、その時点からの経過時間の計測を開始し、さらに鍋底検出温度T1が算出終了温度Td(ここでは、85℃)に達するのを監視する(ST10〜ST11)。 As shown in FIG. 2, the determination result of the first warp amount determination operation performed in the step of ST6 (hereinafter referred to as "first warp determination") or the determination result of the second warp amount determination operation (hereinafter, "second"). If at least one of (referred to as "warp determination") is "small" (Yes in the step of ST7 or ST8), the pot bottom detection temperature T1 is further set as a parameter corresponding to the capacity (water amount) of the object to be heated F. The calculation temperature rise time ΔS2 required from the calculation start temperature Tc to the calculation end temperature Td is detected. Specifically, as in the steps from ST621 to ST623, if the pot bottom detection temperature T1 reaches the calculation start temperature Tc (here, 60 ° C.) (Yes in the step of ST9), the elapsed time from that point is measured. Is started, and further, it is monitored that the pot bottom detection temperature T1 reaches the calculation end temperature Td (here, 85 ° C.) (ST10 to ST11).

鍋底検出温度T1が第2温度Tdに達すれば(ST11のステップでYes)、その時点における経過時間、即ち、鍋底検出温度T1が算出開始温度Tcから算出終了温度Tdまで昇温するのに要した算出用昇温時間ΔS2と、湯沸し開始温度T2に対応する定数A1,B1とを用いて、反り量が「小」である場合の湯沸し時間(以下、「第1湯沸し時間」という)H1を以下の式(1)により算出する(ST12)。 When the pot bottom detection temperature T1 reaches the second temperature Td (Yes in the step of ST11), the elapsed time at that time, that is, the pot bottom detection temperature T1 is required to rise from the calculation start temperature Tc to the calculation end temperature Td. Using the calculation temperature rise time ΔS2 and the constants A1 and B1 corresponding to the boiling start temperature T2, the boiling time (hereinafter referred to as “first boiling time”) H1 when the warp amount is “small” is defined as follows. It is calculated by the formula (1) of (ST12).

H1=A1×ΔS2+B1 ・・・(1) H1 = A1 × ΔS2 + B1 ・ ・ ・ (1)

尚、少なくとも何れか一方の反り判定が「小」とされた場合の定数A1,B1は、反り量が最小の調理容器Pを用いて試験的に実測した算出用昇温時間ΔS2と沸騰時間との関係を示す複数のサンプルデータに基づいて予め設定されている(図5参照)。また、第1反り量判定動作および第2反り量判定動作は、同時平行して行われ、そのうちの何れか一方でも反り判定が「小」とされた場合は、他方の反り量判定動作の判定結果を待たずに、上記ST11のステップが実行される。 The constants A1 and B1 when at least one of the warpage determinations is "small" are the calculation temperature rise time ΔS2 and the boiling time measured on a trial basis using the cooking container P having the minimum warp amount. It is preset based on a plurality of sample data showing the relationship between the above (see FIG. 5). Further, the first warp amount determination operation and the second warp amount determination operation are performed in parallel at the same time, and when the warp determination is set to "small" in any one of them, the other warp amount determination operation is determined. The step of ST11 is executed without waiting for the result.

その後、調理時間が第1湯沸し時間H1に達すれば(ST13のステップでYes)、調理終了処理として、加熱コイル21の出力を所定の低出力(ここでは、最低出力)に制限すると共に、情報表示部25および音声出力部26から被加熱物Fが沸騰状態になった旨、即ち、湯沸しが完了した旨を報知させ、湯沸し運転を終了する(ST14)。 After that, when the cooking time reaches the first boiling time H1 (Yes in the step of ST13), the output of the heating coil 21 is limited to a predetermined low output (here, the minimum output) as a cooking end process, and information is displayed. The unit 25 and the voice output unit 26 notify that the object F to be heated has reached a boiling state, that is, that the boiling has been completed, and the boiling operation is terminated (ST14).

一方、上記ST6のステップにて、第1反り判定および第2反り判定の何れも「小」でなかった場合、即ち、「中」や「大」であった場合は(ST7のステップでNo、ST8のステップでNo)、上記第2反り判定に用いた判定用昇温時間ΔS1と、湯沸し開始温度T2に対応する定数A2,B2とを用いて、反り量が「小」でない場合の湯沸し時間(以下、「第2湯沸し時間」という)H2を以下の式(2)により算出する(ST15)。 On the other hand, if neither the first warp determination nor the second warp determination is "small" in the step of ST6, that is, if it is "medium" or "large" (No, in the step of ST7). No) in the step of ST8, the water boiling time when the amount of warpage is not "small" using the determination temperature rise time ΔS1 used for the second warp determination and the constants A2 and B2 corresponding to the water boiling start temperature T2. H2 (hereinafter referred to as "second boiling time") is calculated by the following formula (2) (ST15).

H2=A2×ΔS1+B2 ・・・(2) H2 = A2 × ΔS1 + B2 ・ ・ ・ (2)

尚、何れの反り判定も「小」とされなかった場合の定数A2,B2は、反り量が異なる複数種類の調理容器Pを用いて試験的に実測した判定用昇温時間ΔS1と沸騰時間との関係を示す複数のサンプルデータに基づいて予め設定されている(図6参照)。 The constants A2 and B2 when none of the warp determinations were set to "small" are the determination temperature rise time ΔS1 and the boiling time measured on a trial basis using a plurality of types of cooking containers P having different warpage amounts. It is preset based on a plurality of sample data showing the relationship between the above (see FIG. 6).

その後、調理時間が第2湯沸し時間H2に達すれば(ST16のステップでYes)、調理終了処理として、加熱コイル21の出力を低出力(ここでは、最低出力)に調整すると共に、情報表示部25および音声出力部26から被加熱物Fが沸騰状態になった旨、即ち、湯沸しが完了した旨を報知させ、湯沸し運転を終了する(ST14)。 After that, when the cooking time reaches the second boiling time H2 (Yes in the step of ST16), the output of the heating coil 21 is adjusted to a low output (here, the lowest output) as the cooking end process, and the information display unit 25 is used. And the voice output unit 26 notifies that the object F to be heated is in a boiling state, that is, that the boiling is completed, and the boiling operation is terminated (ST14).

このように、上記誘導加熱調理器1によれば、湯沸し運転において、容器底部P1の反り量を判定している間も、加熱コイル21の出力は、湯沸し時間H1,H2が経過するまで変更されずに設定出力(高出力)で維持されるから、その間、調理容器Pを高温で一定的に加熱し続けることができる。従って、容器底部P1の反り量にかかわらず、被加熱物Fが目標温度に達するまでの時間が冗長にならず、早期に湯沸し運転を完了させることができる。よって、使い勝手が向上する。 As described above, according to the induction heating cooker 1, the output of the heating coil 21 is changed until the boiling times H1 and H2 elapse, even while the amount of warpage of the container bottom P1 is determined in the boiling operation. Since it is maintained at the set output (high output), the cooking container P can be continuously heated at a high temperature during that time. Therefore, regardless of the amount of warpage of the bottom P1 of the container, the time until the object F to be heated reaches the target temperature does not become redundant, and the water boiling operation can be completed at an early stage. Therefore, usability is improved.

しかも、このものでは、湯沸し運転を開始すれば、容器底部P1の反り量に対応した湯沸し時間H1,H2が設定され、湯沸し時間H1,H2が経過した時点で調理終了処理を行う(ここでは、加熱コイル21の出力を低出力に制限すると共に、情報表示部25および音声出力部26から湯沸し完了の報知を行う)から、被加熱物Fが必要以上に加熱され続けたり、加熱不足になったりするのも防止できる。よって、使い勝手が一層向上する。 Moreover, in this case, when the boiling operation is started, the boiling times H1 and H2 corresponding to the amount of warpage of the bottom P1 of the container are set, and when the boiling times H1 and H2 have elapsed, the cooking end process is performed (here, the cooking end process is performed). The output of the heating coil 21 is limited to a low output, and the information display unit 25 and the voice output unit 26 notify the completion of boiling), so that the object F to be heated continues to be heated more than necessary, or the heating becomes insufficient. It can also be prevented. Therefore, the usability is further improved.

さらに、このものでは、加熱コイル21の出力開始後の鍋底検出温度T1の温度上昇値ΔTの大小、或いは、鍋底検出温度T1が判定開始温度Taから判定終了温度Tbまで上昇するのに要した判定用昇温時間ΔS1の長短の何れか一方だけでなく、温度上昇値ΔTおよび判定用昇温時間ΔS1の両方によって容器底部P1の反り量を判定するから、反り判定の正確性が高く、より適切な湯沸し時間H1,H2が設定される。よって、被加熱物Fが必要以上に加熱され続けたり、加熱不足になったりするのをより確実に防止することができ、使い勝手がより一層向上する。 Further, in this case, the magnitude of the temperature rise value ΔT of the pot bottom detection temperature T1 after the output start of the heating coil 21 or the judgment required for the pot bottom detection temperature T1 to rise from the judgment start temperature Ta to the judgment end temperature Tb. Since the amount of warpage of the bottom P1 of the container is determined not only by either the length of the temperature rise time ΔS1 but also by both the temperature rise value ΔT and the determination temperature rise time ΔS1, the accuracy of the warp determination is high and more appropriate. The boiling time H1 and H2 are set. Therefore, it is possible to more reliably prevent the object F to be heated from being continuously heated more than necessary or being insufficiently heated, and the usability is further improved.

また、このものでは、第1反り量判定動作又は第2反り量判定動作の少なくとも何れか一方でも容器底部P1の反り量が「小」と判定された場合は、被加熱物Fの実際の温度状態と鍋底検出温度T1との誤差が小さい状態であるとして、さらに鍋底検出温度T1が算出開始温度Tcから沸騰温度により近い算出終了温度Tdまで上昇するのに要した算出用昇温時間ΔS2、即ち、被加熱物Fの温度の上昇度合を検出し、その上昇度合に応じて第1湯沸し時間H1が決定されるから、被加熱物Fの実際の温度状態に合わせてより正確に調理終了処理を行うことができる。 Further, in this case, when the warp amount of the container bottom P1 is determined to be "small" in at least one of the first warp amount determination operation and the second warp amount determination operation, the actual temperature of the object F to be heated is determined. Assuming that the error between the state and the pot bottom detection temperature T1 is small, the calculation temperature rise time ΔS2 required for the pot bottom detection temperature T1 to rise from the calculation start temperature Tc to the calculation end temperature Td closer to the boiling temperature, that is, , The degree of temperature rise of the object F to be heated is detected, and the first boiling time H1 is determined according to the degree of temperature rise. Therefore, the cooking end process can be performed more accurately according to the actual temperature state of the object F to be heated. It can be carried out.

一方、第1反り量判定動作および第2反り量判定動作の何れにおいても容器底部P1の反り量が「小」と判定されなかった場合は、被加熱物Fの実際の温度状態と鍋底検出温度T1との誤差が大きい状態であるとして、先に第2反り量判定動作にて容器底部P1の反り量を判定するのに検出された判定用昇温時間ΔS1に応じて第2湯沸し時間H2を決定するから、反り量の判定が終了してから新たに被加熱物Fの温度の上昇度合を検出し、その上昇度合に基づいて第2湯沸し時間H2を算出するよりも、早期に調理終了処理を行うことができる。 On the other hand, if the warp amount of the container bottom P1 is not determined to be "small" in either the first warp amount determination operation or the second warp amount determination operation, the actual temperature state of the object F to be heated and the pot bottom detection temperature. Assuming that the error from T1 is large, the second water boiling time H2 is set according to the determination temperature rise time ΔS1 detected for determining the warp amount of the container bottom P1 in the second warp amount determination operation. Since it is determined, the cooking end process is performed earlier than the case where the degree of increase in the temperature of the object to be heated F is newly detected after the determination of the amount of warpage is completed and the second boiling time H2 is calculated based on the degree of increase. It can be performed.

尚、上記実施形態では、調理終了処理として、加熱コイル21の出力を低出力に制限すると共に、情報表示部25および音声出力部26から湯沸し完了の報知を行い、使用者に対して加熱コイル21の出力停止操作を促すように構成されたものを説明したが、加熱コイル21の出力を自動停止させると共に、情報表示部25および音声出力部26から湯沸し完了の報知を行う構成としてもよいし、加熱コイル21の出力を制限しないで、情報表示部25および音声出力部26から湯沸し完了の報知のみ行う構成としてもよい。 In the above embodiment, as the cooking end process, the output of the heating coil 21 is limited to a low output, and the information display unit 25 and the voice output unit 26 notify the user of the completion of boiling, and the heating coil 21 is notified to the user. Although the configuration for prompting the output stop operation of the above is described, the output of the heating coil 21 may be automatically stopped, and the information display unit 25 and the audio output unit 26 may notify the completion of boiling water. The output of the heating coil 21 may not be limited, and only the notification of the completion of boiling water may be notified from the information display unit 25 and the voice output unit 26.

また、上記実施の形態では、被加熱物Fの容量に対応するパラメータとして、鍋底検出温度T1が算出開始温度Tcから算出終了温度Tdまで上昇するのに要した算出用昇温時間ΔS2を検出するものを説明したが、鍋底検出温度T1が算出開始温度Tcに達した後の単位時間毎(例えば、5秒毎)の温度上昇値ΔTpを検出し、所定時間(例えば、25秒間)内の上記温度上昇値ΔTpのうち、最大値と最小値を除いた他の温度上昇値ΔTpの合計を、被加熱物Fの容量に対応するパラメータとして用いるものとしてもよい。 Further, in the above embodiment, as a parameter corresponding to the capacity of the object to be heated F, the calculation temperature rise time ΔS2 required for the pot bottom detection temperature T1 to rise from the calculation start temperature Tc to the calculation end temperature Td is detected. As described above, the temperature rise value ΔTp is detected every unit time (for example, every 5 seconds) after the pot bottom detection temperature T1 reaches the calculation start temperature Tc, and the above is within a predetermined time (for example, 25 seconds). Of the temperature rise values ΔTp, the sum of the other temperature rise values ΔTp excluding the maximum value and the minimum value may be used as a parameter corresponding to the capacity of the object to be heated F.

また、上記実施の形態では、加熱コイル21のオン操作がなされた時点、即ち、調理容器Pの加熱が開始された時点から湯沸し時間H1,H2が経過するまで、加熱コイル21の出力を設定出力で維持するように構成されたものを説明したが、加熱コイル21のオン操作がなされた後、所定時間が経過した時点(例えば、鍋底検出温度T1が湯沸し開始温度T2に達した時点)から湯沸し時間H1,H2が経過するまで、加熱コイル21の出力を設定出力で維持するように構成されたものとしてもよい。 Further, in the above embodiment, the output of the heating coil 21 is set and output from the time when the heating coil 21 is turned on, that is, the time when the heating of the cooking container P is started until the boiling times H1 and H2 elapse. However, after the heating coil 21 is turned on, a predetermined time has elapsed (for example, when the pot bottom detection temperature T1 reaches the boiling start temperature T2). It may be configured to maintain the output of the heating coil 21 at the set output until the time H1 and H2 elapse.

また、上記実施の形態では、加熱コイル21のオン操作がなされた時点からの経過時間を調理時間として監視し、上記調理時間が湯沸し時間H1,H2に達すれば、所定の調理終了処理を実行するように構成されたものを説明したが、加熱コイル21のオン操作がなされた後、所定時間が経過した時点(例えば、鍋底検出温度T1が湯沸し開始温度T2に達した時点)からの経過時間を調理時間として監視し、上記調理時間が湯沸し時間H1,H2に達すれば、所定の調理終了処理を実行するように構成されたものとしてもよい。 Further, in the above embodiment, the elapsed time from the time when the heating coil 21 is turned on is monitored as the cooking time, and when the cooking time reaches the boiling times H1 and H2, a predetermined cooking end process is executed. However, the elapsed time from the time when a predetermined time elapses after the heating coil 21 is turned on (for example, when the pot bottom detection temperature T1 reaches the boiling start temperature T2) is shown. It may be monitored as a cooking time, and if the cooking time reaches the boiling times H1 and H2, it may be configured to execute a predetermined cooking end process.

また、上記実施の形態では、第1反り量判定動作および第2反り量判定動作を同時に平行して行い、そのうちの何れか一方でも反り判定が「小」とされた場合は、他方の反り量判定動作の判定結果を待たずに第1湯沸し時間H1を算出するように構成されたものを説明したが、第1反り量判定動作として、調理容器の加熱中における第1期間の鍋底検出温度T1の変化度合に基づいて第1反り判定を行った後、第2反り量判定動作として、第1期間より後の第2期間の鍋底検出温度T1の変化度合に基づいて第2反り判定を行い、そのうちの少なくとも何れか一方の反り判定が「小」とされた場合に、第1湯沸し時間H1を算出するように構成されたものとしてもよい。 Further, in the above embodiment, the first warp amount determination operation and the second warp amount determination operation are performed in parallel at the same time, and when the warp determination is set to "small" in any one of them, the other warp amount is determined. Although the first boiling time H1 is calculated without waiting for the judgment result of the judgment operation, as the first warp amount judgment operation, the pot bottom detection temperature T1 in the first period during heating of the cooking container is described. After making the first warp determination based on the degree of change in the above, as the second warp amount determination operation, the second warp determination is made based on the degree of change in the pot bottom detection temperature T1 in the second period after the first period. It may be configured to calculate the first boiling time H1 when the warp determination of at least one of them is set to "small".

詳述すると、図2に示すST6のステップにおいて、まず、第1期間における鍋底検出温度T1の変化度合として、鍋底検出温度T1が上記のように設定された湯沸し開始温度T2に達してから所定時間(例えば、60秒間)が経過するまでの温度上昇値ΔTを検出する。或いは、鍋底検出温度T1が湯沸し開始温度T2に達してからさらに所定温度(例えば、制限温度Tsより低い40℃)まで上昇するのに要した経過時間に基づいて昇温時間ΔSを検出する。その結果、温度上昇値ΔTが大きければ(或いは昇温時間ΔSが短ければ)第1反り量は小さいと判定し、温度上昇値ΔTが小さければ(或いは昇温時間ΔSが長ければ)第1反り量は大きいと判定する(第1反り量判定動作)。 More specifically, in the step of ST6 shown in FIG. 2, first, as the degree of change of the pot bottom detection temperature T1 in the first period, a predetermined time after the pot bottom detection temperature T1 reaches the water boiling start temperature T2 set as described above. The temperature rise value ΔT until (for example, 60 seconds) elapses is detected. Alternatively, the temperature rise time ΔS is detected based on the elapsed time required for the pot bottom detection temperature T1 to reach a predetermined temperature (for example, 40 ° C. lower than the limit temperature Ts) after reaching the boiling start temperature T2. As a result, if the temperature rise value ΔT is large (or if the temperature rise time ΔS is short), it is determined that the first warp amount is small, and if the temperature rise value ΔT is small (or if the temperature rise time ΔS is long), the first warp is determined. It is determined that the amount is large (first warp amount determination operation).

次に、第1期間が終了した後の第2期間における鍋底検出温度T1の変化度合として、鍋底検出温度T1が判定開始温度Ta(例えば、40℃)に達してからさらに判定終了温度Tb(例えば、60℃)まで上昇するのに要した経過時間に基づいて判定用昇温時間ΔS1を検出する。その結果、判定用昇温時間ΔS1が短ければ第1反り量は小さいと判定し、温度上昇値ΔTが長ければ第1反り量は大きいと判定する(第2反り量判定動作)。 Next, as the degree of change of the pot bottom detection temperature T1 in the second period after the end of the first period, after the pot bottom detection temperature T1 reaches the determination start temperature Ta (for example, 40 ° C.), the determination end temperature Tb (for example, for example) is further reached. , 60 ° C.), and the temperature rise time ΔS1 for determination is detected based on the elapsed time required for the temperature to rise to 60 ° C.). As a result, if the determination temperature rise time ΔS1 is short, it is determined that the first warp amount is small, and if the temperature rise value ΔT is long, it is determined that the first warp amount is large (second warp amount determination operation).

そして、上記第1反り量判定動作又は第2反り量判定動作の判定結果の少なくとも何れか一方が「小」であった場合は、さらに第2期間が終了した後の第3期間における鍋底検出温度T1の変化度合として、鍋底検出温度T1が算出開始温度Tc(例えば、60℃)に達してからさらに算出終了温度Td(例えば、85℃)まで上昇するのに要した算出用昇温時間ΔS2を検出し、上記実施の形態と同様、第1湯沸し時間H1を算出する。 When at least one of the determination results of the first warp amount determination operation or the second warp amount determination operation is "small", the pot bottom detection temperature in the third period after the second period ends. As the degree of change in T1, the temperature rise time ΔS2 for calculation required for the pot bottom detection temperature T1 to reach the calculation start temperature Tc (for example, 60 ° C.) and then further rise to the calculation end temperature Td (for example, 85 ° C.) is set. It is detected, and the first boiling time H1 is calculated in the same manner as in the above embodiment.

一方、上記第1反り量判定動作および第2反り量判定動作の判定結果の何れもが「小」でなかった場合は、第2反り量判定動作において先に第2期間の鍋底検出温度T1の変化度合を判定する際に検出された判定用昇温時間ΔS1を用いて、上記実施の形態と同様、第2湯沸し時間H2を算出する。 On the other hand, if neither of the determination results of the first warp amount determination operation and the second warp amount determination operation is "small", the pot bottom detection temperature T1 in the second period is first in the second warp amount determination operation. Using the determination temperature rise time ΔS1 detected when determining the degree of change, the second water boiling time H2 is calculated in the same manner as in the above embodiment.

このように、加熱開始初期である第1期間(ここでは、湯沸し開始温度T2からの所定時間、或いは、湯沸し開始温度T2から40℃まで)の鍋底検出温度T1の変化度合と、その後の第2期間(ここでは、40℃から60℃まで)の鍋底検出温度T1の変化度合との両方によって容器底部P1の反り量を判定するから、上記実施の形態と同様、反り量をより正確に判定できる。よって、被加熱物Fが必要以上に加熱され続けたり、加熱不足になったりするのを確実に防止することができる。 In this way, the degree of change in the pot bottom detection temperature T1 during the first period (here, a predetermined time from the boiling start temperature T2 or from the boiling start temperature T2 to 40 ° C.), which is the initial stage of heating, and the second after that. Since the amount of warpage of the container bottom P1 is determined by both the degree of change in the pot bottom detection temperature T1 during the period (here, from 40 ° C. to 60 ° C.), the amount of warpage can be determined more accurately as in the above embodiment. .. Therefore, it is possible to reliably prevent the object F to be heated from being continuously heated more than necessary or being insufficiently heated.

また、第1反り量判定動作又は第2反り量判定動作の少なくとも何れか一方でも容器底部P1の反り量が「小」と判定された場合は、さらに第2期間より後の沸騰温度により近い第3期間(ここでは、60℃から85℃まで)の鍋底検出温度T1の変化度合を検出し、その変化度合に応じて第1湯沸し時間H1が決定されるから、上記実施の形態と同様、被加熱物Fの実際の温度状態に合わせてより正確に調理終了処理を行うことができる。 Further, when the warp amount of the container bottom P1 is determined to be "small" in at least one of the first warp amount determination operation and the second warp amount determination operation, the boiling temperature is closer to the boiling temperature after the second period. Since the degree of change in the pot bottom detection temperature T1 for three periods (here, from 60 ° C. to 85 ° C.) is detected and the first boiling time H1 is determined according to the degree of change, the subject is covered in the same manner as in the above embodiment. The cooking end process can be performed more accurately according to the actual temperature state of the heated material F.

一方、第1反り量判定動作および第2反り量判定動作の何れにおいても容器底部P1の反り量が「小」と判定されなかった場合は、その時点で既に被加熱物Fの実際の温度が沸騰温度に近い可能性があるから、新たに第2湯沸し時間H2を算出するための鍋底検出温度T1の変化度合を検出しないで、先に第2期間において容器底部P1の反り量を判定するのに検出された判定用昇温時間ΔS1に応じて第2湯沸し時間H2を決定する。よって、上記実施の形態と同様、早期に調理終了処理を行うことができる。 On the other hand, if the warp amount of the container bottom P1 is not determined to be "small" in either the first warp amount determination operation or the second warp amount determination operation, the actual temperature of the object to be heated F is already set at that time. Since it may be close to the boiling temperature, the amount of warpage of the container bottom P1 is first determined in the second period without detecting the degree of change in the pot bottom detection temperature T1 for newly calculating the second boiling time H2. The second boiling time H2 is determined according to the determination temperature rise time ΔS1 detected in. Therefore, as in the above embodiment, the cooking end process can be performed at an early stage.

本発明は、湯沸し水量が比較的少ない(例えば、1リットル〜2リットル)一般家庭用の誘導加熱調理器において特に有用である。上記のような湯沸し水量であれば、水量が異なっても十分な温度変化を検出できるから、正確に反り量を判定することが可能である。 INDUSTRIAL APPLICABILITY The present invention is particularly useful in an induction heating cooker for general households in which the amount of boiling water is relatively small (for example, 1 liter to 2 liters). If the amount of boiling water is as described above, a sufficient temperature change can be detected even if the amount of water is different, so that the amount of warpage can be accurately determined.

また、本発明は、キッチンのカウンタトップ5に埋設して使用されるビルトインコンロに限らず、キッチンのテーブルに載置して使用されるテーブルコンロや、所望の場所へ持ち運んで使用可能な小型の卓上コンロにも適用できる。 Further, the present invention is not limited to the built-in stove used by being embedded in the countertop 5 of the kitchen, the table stove used by placing it on the table of the kitchen, or a small size that can be carried to a desired place and used. It can also be applied to a tabletop stove.

1 誘導加熱調理器
10 器具本体
100 主制御回路
11 天板
21 加熱コイル
22 鍋底温度センサ
P 調理容器
P1 容器底部
1 Induction heating cooker 10 Instrument body 100 Main control circuit 11 Top plate 21 Heating coil 22 Pot bottom temperature sensor P Cooking container P1 Container bottom

Claims (3)

器具本体の天板の上面に載置される調理容器を電磁誘導により加熱する加熱コイルと、天板の下面に設けられ、調理容器の容器底部の温度を検出する鍋底温度センサと、加熱コイルの出力制御や調理時間の計測を行う動作制御部とを備えた誘導加熱調理器であって、
動作制御部は、
湯沸し運転として、調理容器の加熱が開始された後の鍋底温度センサの検出温度の変化度合に基づいて容器底部の反り量を判定し、調理時間として前記反り量に対応した湯沸し時間を設定し、調理容器の加熱が開始された後、所定の時点から湯沸し時間が経過するまで加熱コイルの出力を所定の設定出力で維持し、湯沸し時間が経過した時点で所定の調理終了処理を行い、
反り量判定動作として、調理容器の加熱中における第1期間の前記変化度合を検出し、第1期間の前記変化度合が小さいほど容器底部の反り量が大きいと判定する第1反り量判定動作と、調理容器の加熱中における第1期間より後の第2期間の前記変化度合を検出し、第2期間の前記変化度合が小さいほど容器底部の反り量が大きいと判定する第2反り量判定動作とをそれぞれ実行し、前記第1反り量判定動作および第2反り量判定動作の判定結果に基づいて容器底部の反り量を判定することを特徴とする、誘導加熱調理器。
A heating coil that heats the cooking container placed on the upper surface of the top plate of the instrument body by electromagnetic induction, a pot bottom temperature sensor that is provided on the lower surface of the top plate and detects the temperature of the bottom of the cooking container, and a heating coil. It is an induction heating cooker equipped with an operation control unit that controls output and measures cooking time.
The motion control unit
As a boiling operation, the amount of warpage of the bottom of the container is determined based on the degree of change in the detection temperature of the pot bottom temperature sensor after the heating of the cooking container is started, and the boiling time corresponding to the amount of warpage is set as the cooking time. after heating of the cooking container is started, the output of the heating coil from a predetermined time point until the lapse of kettle time maintained at a predetermined set output, have rows predetermined cooking end process at the time the kettle time has elapsed,
As a warp amount determination operation, a first warp amount determination operation is performed in which the degree of change in the first period during heating of the cooking container is detected, and the smaller the degree of change in the first period, the larger the amount of warp at the bottom of the container. A second warp amount determination operation that detects the degree of change in the second period after the first period during heating of the cooking container, and determines that the smaller the degree of change in the second period, the larger the amount of warpage at the bottom of the container. The induction cooking apparatus, which is characterized in that the warp amount of the bottom of the container is determined based on the determination results of the first warp amount determination operation and the second warp amount determination operation.
請求項に記載の誘導加熱調理器において、
前記第1反り量判定動作又は第2反り量判定動作の少なくとも何れか一方で前記反り量が基準より小さいと判定された場合は、さらに第2期間より後の第3期間において前記検出温度が所定の算出開始温度から算出終了温度まで上昇するのに要した算出用昇温時間を検出し、前記算出用昇温時間を用いて湯沸し時間を算出することを特徴とする、誘導加熱調理器。
In the induction heating cooker according to claim 1,
When it is determined that the warp amount is smaller than the reference in at least one of the first warp amount determination operation and the second warp amount determination operation, the detection temperature is predetermined in the third period after the second period. An induction heating cooker, characterized in that the temperature rise for calculation required to rise from the calculation start temperature to the calculation end temperature is detected, and the boiling time is calculated using the calculation temperature rise time.
請求項1又は2に記載の誘導加熱調理器において、
前記第1反り量判定動作および第2反り量判定動作の何れにおいても前記反り量が基準より小さいと判定されなかった場合は、第2反り量判定動作にて第2期間の前記変化度合として検出された、前記検出温度が所定の判定開始温度から判定終了温度まで上昇するのに要した判定用昇温時間を用いて湯沸し時間を算出することを特徴とする、誘導加熱調理器。
In the induction heating cooker according to claim 1 or 2.
If it is not determined that the warp amount is smaller than the reference in any of the first warp amount determination operation and the second warp amount determination operation, it is detected as the degree of change in the second period by the second warp amount determination operation. An induction heating cooker, characterized in that the boiling time is calculated using the determination temperature rise time required for the detection temperature to rise from a predetermined determination start temperature to the determination end temperature.
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