JP7236244B2 - heating cooker - Google Patents

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooker that cooks food by placing it in a grill that has a combustion-type heating unit.

Conventionally, as this type of heating cooker, frozen food is placed in a cooking container in a grill chamber, and after combustion cooking is performed by burning upper and lower burners, residual heat cooking is performed by extinguishing the upper and lower burners. A device that completes cooking is known (Patent Documents 1 and 2). By performing preheat cooking after burning cooking to complete cooking in this way, it is possible to cook frozen food without burning the surface of the food.

JP 2017-209186 A JP 2017-209187 A

In conventional heating cookers, cooking is completed by residual heat cooking with the upper and lower burners extinguished. There is a problem that the texture is impaired and a sufficiently satisfactory cooking performance cannot be obtained. Incidentally, this is not limited to frozen foods, and similar problems can occur when cooking various types of food.

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and provides a heating cooker capable of appropriately heating and cooking both the inside and the surface of the food when cooking is completed, and improving the cooking performance. for the purpose.

The heating cooker according to the first invention is
Equipped with a grill chamber for placing cooked food, a combustion heating unit consisting of an upper burner and a lower burner provided in the grill chamber, and a control unit for controlling the heating unit,
After performing the primary heating cooking of heating the food by activating the heating unit, the control unit performs combustion cooking by activating the heating unit and stopping combustion of both the upper and lower burners to heat the food. It has a control configuration for performing secondary heating cooking alternately repeating endothermic cooking in which heat is transferred to the inside of the food to heat the inside of the food .

With the above configuration, the food is heated so that the whole food is cooked by the primary cooking. In secondary heating cooking, the surface of the food is mainly heated by combustion cooking, and the heat is transferred to the inside of the food by endothermic cooking, whereby the inside of the food is mainly heated. In this secondary heating cooking, by alternately repeating combustion cooking and endothermic cooking, it is possible to ensure a high internal temperature of the food without burning the surface of the food, and the surface of the food is grilled. It can be finished with a unique crispy texture. Therefore, even when cooking not only frozen food but also various kinds of food, the internal temperature of the food can be kept high at the completion of cooking, and cooking with excellent texture can be performed, improving the cookability of grill cooking. be able to.

The heating cooker according to the second invention is
Equipped with a grill for placing the food to be cooked, a combustion-type heating unit provided in the grill, and a control unit for controlling the heating unit,
After performing the primary heating cooking of heating the food by activating the heating unit to burn, the control unit performs the burning operation of the heating unit to perform the burning cooking, and stops the burning of the heating unit or makes the heating unit weaker than during burning cooking. Equipped with a control configuration that performs secondary heating cooking that alternately repeats endothermic cooking that burns with the amount of heat,
The control unit judges the timing of switching from endothermic cooking to combustion cooking based on the internal temperature of the grill chamber, and when the internal temperature drops to a predetermined temperature, the endothermic cooking time has passed the prohibition time. It further comprises a control configuration for switching from endothermic cooking to combustion cooking.
According to the second invention, in addition to the effects of the first invention, even if there is an unexpected sudden drop in the temperature inside the refrigerator during endothermic cooking, the temperature drop does not affect the temperature. It is possible to switch to combustion cooking at a suitable timing, and it is possible to prevent cooking failure.

In the heating cooker according to the second invention,
The prohibition time can be a predetermined fixed value, a set value based on the time required for primary cooking, or a set value based on the amount of change in internal temperature during primary cooking. In this case, if the prohibition time is set to a predetermined fixed value, the control configuration of the control section can be simplified. In addition, by setting the prohibition time to a set value based on the time required for the primary heat cooking or a set value based on the amount of change in the internal temperature during the primary heat cooking, the prohibition time can be adjusted according to the cooking load during the cooking. It is possible to switch from endothermic cooking to combustion cooking at an appropriate timing. Therefore, even if the cooking load changes when cooking frozen food or various types of food, a high internal temperature of the food can be ensured and the food can be cooked with excellent texture.

In the heating cooker according to each of the first and second inventions,
The control unit may further include a control configuration for ending the secondary heat cooking with combustion cooking to complete the heat cooking. As a result, the surface of the food is heated by combustion cooking immediately before the completion of cooking, so that when the cooking is completed, a crispy texture can be obtained without fail, and the surface of the food can be well browned. A fragrant taste can also be given.

In the heating cooker according to each of the first and second inventions,
The combustion cooking time and the endothermic cooking time may be predetermined fixed values or times determined by the internal temperature of the grill chamber. In this case, if the combustion cooking time and the endothermic cooking time are set to predetermined fixed values, the control configuration of the control section can be simplified. Further, by setting the combustion cooking time and the endothermic cooking time to the time determined by the internal temperature, appropriate heat cooking according to the magnitude of the cooking load during cooking can be performed. Therefore, even if the cooking load changes when cooking frozen food or various types of food, a high internal temperature of the food can be ensured and the food can be cooked with excellent texture.

It is a sectional view showing the composition of the grill device of an embodiment. It is a graph which shows the internal temperature change and the operating state of a burner in secondary cooking. 4 is a flowchart for explaining the operation of the grilling device of the embodiment; 4 is a flowchart for explaining the operation of the grilling device of the embodiment; 2 is a graph for explaining the timing of re-ignition when the prohibition time is set and when the prohibition time is not set (although not shown, the horizontal axis of the graph is "time" and the vertical axis is "temperature"). . FIG. 4 is a graph for explaining the timing of reignition when the prohibition time is fixed and when it is varied according to the cooking load (although not shown, the horizontal axis of the graph is "time" and the vertical axis is is "temperature").

EMBODIMENT OF THE INVENTION Below, it demonstrates, referring drawings for embodiment of this invention.
This embodiment is applied to a grill device (cooking device) incorporated in a gas stove (not shown). In this grilling device, various foods such as frozen foods (including frozen foods such as cooked foods and raw foods), raw foods, and dried foods can be cooked with heat such as grilled foods.

As shown in FIG. 1, the grill apparatus 1 of the embodiment includes a grill chamber 2 provided inside a stove main body (not shown) of a gas stove, and a grill door 3 for opening and closing a front opening of the grill chamber 2. . In the grill chamber 2, a Dutch oven (cooking container with a lid), a grill plate, or a gridiron is accommodated as an arrangement tool 4 for the cooked food. The food placement tool 4 is supported by a support frame 5 connected to the rear surface of the grill door 3, and pulled out from the front of the grill chamber 2 by pulling the grill door 3 forward.

An upper burner 6 is provided on the ceiling inside the grill chamber 2 , and a lower burner 7 is provided below the right and left side walls of the grill chamber 2 . These upper and lower burners 6 and 7 constitute a heating section for heating and cooking the food stored in the grill chamber 2 . Both the upper burner 6 and the lower burner 7 can switch the combustion power between high and low.

The grill apparatus 1 is provided with an exhaust passage 9 extending rearward and upward from the upper portion of the rear wall 8 of the grill chamber 2. Through this exhaust passage 9, combustion exhaust gases from the upper and lower burners 6 and 7 in the grill chamber 2 and cooked food are discharged. Oil smoke, etc., is discharged. A first temperature sensor 10 is provided on the bottom surface near the entrance of the exhaust passage 9 , and a second temperature sensor 11 is provided on the rear wall 8 of the grill chamber 2 . The first temperature sensor 10 and the second temperature sensor 11 can be configured by a thermistor or the like, and detect the temperature inside the grill chamber 2 . In this embodiment, automatic cooking control is performed based on the temperature inside the refrigerator detected by the first temperature sensor 10, and control for prevention of ignition inside the refrigerator is performed based on the temperature inside the refrigerator detected by the second temperature sensor 11. . The temperature inside the refrigerator for automatic cooking may be detected using the second temperature sensor 11, or the temperature detected by the first temperature sensor 10 or the second temperature sensor 11 may be used. In addition, the number and installation positions of temperature sensors for automatic cooking can be arbitrarily set.

Although not shown, the grill apparatus 1 is provided with a switch for igniting and extinguishing the upper and lower burners 6 and 7 and adjusting the heat power, and an operation panel for setting the cooking mode for automatic cooking, etc., on the panel of the gas stove. there is The operation panel is provided with, for example, an automatic menu switch, a cooking selection switch, a grilling condition switch, a display section, and the like. By operating the automatic menu switch, it is possible to select the type of automatic cooking according to the type of the food placement tool 4, such as Dutch oven cooking, grill plate cooking, gridiron cooking, and the like. By operating the cooking selection switch, it is possible to select the type of food to be cooked, such as frozen food, dried fish, whole grilled fish, sliced fish, and the like. By operating the grilling condition switch, it is possible to select the degree of grilling of the food, such as strong, standard, or weak. The display unit displays the above-described operation details, cooking time, and the like.

The grill device 1 includes a control section (not shown) for executing automatic cooking. The control unit includes a cooking control program, a computing unit, a storage unit, a timer, etc., and controls the operation of the grill apparatus 1, such as controlling the combustion operations of the upper and lower burners 6,7. As shown in FIG. 2, this control unit performs, as automatic cooking, a primary heating cooking process in which the upper and lower burners 6 and 7 are ignited and burned to heat the food to be cooked, and an upper and lower burner 6 and 7 are extinguished to perform primary heating. After finishing the cooking process, a secondary heat cooking process is performed in which combustion cooking is performed by igniting the upper and lower burners 6 and 7 and endothermic cooking is extinguished by extinguishing the upper and lower burners 6 and 7 to stop combustion. It has a control configuration that In the primary heating cooking step, the cooking can be performed so that the entire food is cooked. In the secondary heating cooking step, the surface of the food to be cooked can be mainly cooked by combustion cooking, and the inside of the food can be mainly cooked by endothermic cooking.

In the control unit, the heating power of the upper and lower burners 6 and 7 during automatic cooking is set to high for primary cooking and secondary combustion cooking, as shown in FIG. with the same firepower, but not limited to: For example, the combustion cooking in the secondary heating cooking may be performed with a weaker heating power (heating amount) than in the primary heating cooking. Specifically, when both the upper and lower burners 6 and 7 are set to high heat during primary cooking, for example, in grid cooking, both the upper and lower burners 6 and 7 are set to high heat as in primary cooking. In Dutch oven cooking and grill plate cooking, the upper burner 6 may be set to high heat and the lower burner 7 may be set to low heat. As a result, overcooking of the underside of the food can be prevented during Dutch oven cooking or grill plate cooking.

The automatic cooking operation of the grill apparatus 1 by the control unit will be described below with reference to the flow charts of FIGS. 3 and 4. FIG. Referring to FIG. 3, when the user selects a predetermined cooking mode on the operation panel (step S1) and turns on the ignition switch, the upper and lower burners 6 and 7 are ignited (step S2) and burned. , the primary heating cooking is started. At the start of primary heating cooking, each control data for automatic cooking is set (step S3), and a cooking timer is activated (step S4) to measure the cooking time tx from the start of primary heating cooking to the completion of automatic cooking. . The control data are the heating end time tk, the heating end temperature Tk, and the total cooking time ts, which are calculated and determined based on the internal temperature Tx at the time of ignition. In addition, in this embodiment, the internal temperature detected by the first temperature sensor 10 is used as the internal temperature Tx.

The heating end time tk and the heating end temperature Tk are time data and temperature data for determining the end of primary cooking. The total cooking time ts is time data for the entire process time of this automatic cooking. These heating end time tk, heating end temperature Tk, and total cooking time ts are, for example, values obtained by increasing or decreasing a predetermined standard value for each cooking mode according to the height of the inside temperature Tx at the time of ignition, or the standard value as it is. values can be used as settings. For example, the heating end time tk and the total cooking time ts can be set to a shorter time than the standard value in order to prevent overheating of the food when the inside temperature Tx at the time of ignition is high (hot start). When the inside temperature Tx is low at that time (cold start), the time can be set longer than the standard value in order to prevent insufficient heating of the food. In addition, the heating end temperature Tk can be set to a temperature higher than the standard value in order to prevent premature disconnection when the internal temperature Tx at the time of ignition is high, and when the internal temperature Tx at the time of ignition is low. A temperature lower than the standard value can be set to prevent overheating of objects. These control data tk, Tk, and ts are not limited to the set values described above, and may be fixed values determined in advance for each cooking mode through experiments or the like.

Then, when the cooking time tx of the cooking timer reaches the initial judgment time ta (for example, 300 seconds) (in the case of "Y" in step S5), based on the amount of change in the inside temperature Tx from the time of ignition to the initial judgment time ta Then, the final heating time tL is calculated and set as control data (step S6). This final heating time tL is the last heating time (for example, 5 seconds to 60 seconds) immediately before the end of all the cooking processes that are the last of the secondary cooking, and for example, the initial determination from the ignition of the primary cooking. When the amount of change in the inside temperature Tx up to time ta is large (when the temperature gradient is steep), it is considered that the cooking load (heating characteristics of the cooking item placement tool 4, the cooking item, etc.) is small, and the final heating time tL is calculated to be the short eye time. Conversely, when the amount of change in the inside temperature Tx from the ignition of the primary cooking to the initial determination time ta is small (when the temperature gradient is gentle), the cooking load is considered to be large, and the final heating time tL is It is calculated to be the long eye time. Note that the final heating time tL is not limited to the calculated value described above, and may be a fixed value determined in advance for each cooking mode based on experiments or the like.

Then, if the cooking time tx of the cooking timer reaches the heating end time tk ("Y" in step S7), or if the internal temperature Tx rises to the heating end temperature Tk ("Y" in step S8) ), the upper and lower burners 6 and 7 are extinguished (steps S9 and S10), and the primary cooking is finished.

Next, after the primary heating cooking is completed, the secondary heating cooking is started. In the secondary heating cooking, the food is cooked by alternately repeating combustion cooking in which the upper and lower burners 6 and 7 are ignited and endothermic cooking in which the upper and lower burners 6 and 7 are extinguished to stop combustion. (See Figure 2).

At the start of secondary heating cooking, the prohibition time tn is calculated and set as control data (steps S11 and S12). This prohibition time tn is a certain time from the extinguishing of the upper and lower burners 6, 7 at the start of endothermic cooking when the timing of switching from endothermic cooking to combustion cooking is determined based on a predetermined ignition temperature T1 in secondary cooking. is a time (reignition prohibition time) for prohibiting reignition to switch to combustion cooking even if the inside temperature Tx drops to the ignition temperature T1 during endothermic cooking.

Here, the prohibition time tn is set at step S11 from the time of ignition (step S2) to the time of extinguishing (step The set value is calculated based on the amount of change in the inside temperature Tx up to S9). On the other hand, when the primary heating cooking ends when the heating end temperature Tk is reached (step S8→step S10), the prohibition time tn is set in step S12 from the ignition (step S2) to the extinguishing (step S10) in the primary heating cooking. The set value is calculated based on the length of the cooking time tx. By determining the prohibition time tn in this way, it is possible to switch from endothermic cooking to combustion cooking at an appropriate timing according to the cooking load. Note that the prohibition time tn is not limited to the set value described above, and may be a fixed value determined in advance for each cooking mode based on experiments or the like.

Also, at the start of secondary heating cooking, an ignition/extinguishing switching timer is started (step S13), and the time ty during combustion or extinguishing is measured in order to ascertain the timing of switching between ignition and extinguishing of the upper and lower burners 6 and 7. . The switching timings for the first ignition and extinguishing after the start of the secondary heating cooking are performed based on the preset ignition time t1 (for example, 90 seconds) and extinguishing time t2 (for example, 60 seconds). will be The inside temperature Tx at the time of the first ignition and extinguishing is stored as the ignition temperature T1 and the extinguishing temperature T2, and is used for judging the extinguishing timing of the second and subsequent times. That is, the ignition temperature T1 is used to determine reignition timing of the upper and lower burners 6, 7 for the second and subsequent times, and the extinguishing temperature T2 is used to determine the extinguishing timing of the upper and lower burners 6, 7 for the second and subsequent times. be.

Specifically, secondary heating cooking is started from the extinguished state of the upper and lower burners 6 and 7, and when the measured time ty of the ignition extinguishing switching timer reaches the ignition time t1 (step S14), the inside temperature Tx at this time is the ignition temperature. It is stored as T1 (step S15), the upper and lower burners 6 and 7 are ignited for the first time (step S16), and combustion cooking is performed. At the same time, the lighting/extinguishing switching timer is reset (step S17) and the time ty is newly measured. Next, when the measured time ty of the lighting/extinguishing switching timer reaches the extinguishing time t2 (step S18), the internal temperature Tx at this time is stored as the extinguishing temperature T2 (step S19). The fire is extinguished (step S20), and endothermic cooking is performed. At the same time, the lighting/extinguishing switching timer is reset (step S21) and the time ty is newly measured.

The operation of repeating combustion cooking and endothermic cooking for the second and subsequent times is performed as follows. Referring to FIG. 4, when the upper and lower burners 6 and 7 are extinguishing (during endothermic cooking) ("Y" in step S22), when the measured time ty of the ignition extinguishing switching timer reaches the ignition time t1 (step S23 (if "N"), the upper and lower burners 6 and 7 are ignited (step S26), and combustion cooking is performed. On the other hand, before the time ty of the ignition/extinguishing switching timer has passed the ignition time t1 ("Y" in step S23), if the inside temperature Tx has decreased to the ignition temperature T1 ("N" in step S24) ), the upper and lower burners 6 and 7 are turned off until the endothermic cooking time (measured time ty of the ignition/extinguishing switching timer) passes the reignition prohibition time tn (if "Y" in step S25). When the extinguishing state is maintained and the prohibition time tn has elapsed ("N" in step S25), the upper and lower burners 6 and 7 are ignited (step S26) to perform combustion cooking. As a result, even if the inside temperature Tx drops sharply due to the opening of the grill door 3 during endothermic cooking with the upper and lower burners 6 and 7 extinguished, the original aim is achieved without being affected by the temperature drop. It is possible to reignite the upper and lower burners 6 and 7 at appropriate timings. When the upper and lower burners 6 and 7 are ignited for combustion cooking, the ignition/extinguishing switching timer is reset (step S27) and the time ty is newly measured.

On the other hand, when the upper and lower burners 6 and 7 are in a burning state (during combustion cooking) (“N” in step S22), when the time ty of the lighting/extinguishing switching timer reaches the extinguishing time t2 (“N” in step S28). case), the upper and lower burners 6 and 7 are extinguished (step S31), and endothermic cooking is performed. On the other hand, if the internal temperature Tx rises to the extinguishing temperature T2 before the measured time ty of the on/extinguishing switching timer has passed the extinguishing time t2 (“Y” in step S28) (“N” in step S29) ), and if the time during this combustion cooking (measured time ty of the ignition/extinguishing switching timer) has passed the prohibition time tn (in the case of "Y" in step S30), the combustion state of the upper and lower burners 6, 7 is checked. If this is maintained and the prohibition time tn has not elapsed ("N" in step S30), the upper and lower burners 6 and 7 are extinguished (step S31) and endothermic cooking is performed. Since the prohibition time tn is essentially time data for prohibiting re-ignition, it is normally longer than the elapsed time during combustion cooking determined by the extinguishing time t2. Therefore, when the inside temperature Tx rises to the extinguishing temperature T2 before the extinguishing time t2, it is assumed that the prohibition time tn has not yet passed in most cases, so the upper and lower burners 6 and 7 are extinguished. processing takes place. As a result, for example, when the food is overheated and the internal temperature tx rises and exceeds the extinguishing temperature T2 before the extinguishing time t2 elapses, the upper and lower burners 6 and 7 are extinguished and the process shifts to endothermic cooking. Cooking failures such as overcooking can be prevented. Then, when the upper and lower burners 6 and 7 are extinguished for endothermic cooking, the ignition extinguishing switching timer is reset (step S32) and the time ty is newly measured.

The above combustion cooking and endothermic cooking are performed until the cooking time tx reaches the point where the final heating time tL (for example, 5 seconds to 60 seconds) for final heating immediately before the end of cooking is left ("N" in step S33). ), it is repeated alternately. When the cooking time tx measured by the cooking timer has elapsed after subtracting the final heating time tL from the total cooking time ts ("Y" in step S33), the upper and lower burners 6 and 7 are ignited (step S34). , Be sure to perform combustion cooking. That is, when the remaining cooking time is less than the final heating time tL, combustion cooking is maintained as it is during combustion cooking, and combustion cooking is performed by igniting the upper and lower burners 6 and 7 during endothermic cooking.

Then, when the cooking time tx of the cooking timer has passed the total cooking time ts (step S35), the upper and lower burners 6 and 7 are extinguished (step S36), the secondary heating cooking ends, and the automatic cooking ends.

As described above, according to the grill apparatus 1 of the present embodiment, the food is heated by the primary cooking so that the whole food is cooked. In secondary heating cooking, the surface of the food is mainly heated by combustion cooking, and the heat is transferred to the inside of the food by endothermic cooking, whereby the inside of the food is mainly heated. In this secondary heating cooking, by alternately repeating combustion cooking and endothermic cooking, it is possible to ensure a high internal temperature of the food without burning the surface of the food, and the surface of the food is grilled. It can be finished with a unique crispy texture. Therefore, even when cooking not only frozen food but also various kinds of food, it is possible to ensure a high internal temperature of the food when cooking is completed, and the food can be cooked with excellent texture, improving the cookability of grill cooking. can do.

In addition, in this grill apparatus 1, by alternately repeating combustion cooking and endothermic cooking, it is possible to promote uniform temperature distribution in the cooking chamber during endothermic cooking, and to evenly heat the food. A further improvement in cookability is expected.

In addition, since the secondary heating cooking is finished by combustion cooking (step S34 in FIG. 4) to complete the heating cooking, the surface of the food is heated immediately before the cooking is completed. As a result, when cooking is completed, it is possible to heat and cook so as to obtain a crispy texture, and it is also possible to impart a delicious-looking good baked color to the surface of the cooked food and obtain a fragrant taste. can.

The combustion cooking time and the endothermic cooking time of the secondary heat cooking are the combustion cooking time and the endothermic cooking time for the second and subsequent times after the start of the secondary heat cooking, which is the internal temperature Tx of the grill chamber 2. It is determined by the temperature T1 and the extinguishing temperature T2 (steps S15 and S19 in FIG. 3). That is, the ignition temperature T1 and the extinguishing temperature T2 are based on the preset ignition time t1 and extinguishing time t2, respectively, at the time of the first ignition and extinguishing after the start of secondary cooking. The internal cold storage temperature Tx at the point in time is set. The combustion cooking time and endothermic cooking time from the second time onwards are determined by the arrival times of the inside temperature Tx of the ignition temperature T1 and the extinguishing temperature T2. As a result, appropriate heat cooking according to the magnitude of the cooking load during the cooking can be performed. Therefore, even if the cooking load changes when cooking frozen food or various types of food, a high internal temperature of the food can be ensured and the food can be cooked with excellent texture. Note that the combustion cooking time and the endothermic cooking time may be fixed values predetermined for each cooking mode by experiments or the like, and if fixed values are used, the control configuration of the control section can be simplified.

When the timing of switching from endothermic cooking to combustion cooking is determined by the internal temperature Tx of the grill chamber 2, that is, the ignition temperature T1, a prohibition time tn is provided for prohibiting reignition of the upper and lower burners 6, 7, and during endothermic cooking. When the internal temperature Tx drops to the ignition temperature T1, the upper and lower burners 6 and 7 are reignited only when the endothermic cooking time has passed the prohibition time tn, and the endothermic cooking is changed to combustion cooking. I am trying to switch.

Regarding this, referring to FIG. 5(a), when judging the switching timing from endothermic cooking to combustion cooking based on whether or not the internal temperature Tx of the grill chamber 2 reaches the ignition temperature T1, the upper and lower burners 6, 7 is extinguished during endothermic cooking, for example, if the grill door 3 is opened and the inside temperature Tx drops below the ignition temperature T1, the upper and lower burners 6, 6 are turned off earlier than the original target reignition timing. 7 is reignited. Therefore, the early reignition causes the next combustion cooking to start early after the end of the previous combustion cooking.

Therefore, by setting the prohibition time tn, as shown in FIG. 5(b), even if the inside temperature Tx unexpectedly drops during the endothermic cooking, the inside temperature Tx can be kept up and down until the prohibition time tn elapses. The burners 6, 7 are not reignited, and the upper and lower burners 6, 7 can be reignited at an appropriate timing closer to the original aim by the elapse of the prohibition time tn. As a result, the endothermic cooking time is ensured, so that the interior of the food is properly heated, and the surface of the food is prevented from being overcooked due to early reignition. As a result, cooking failure is prevented, Appropriate heat cooking can be performed.

The prohibition time tn may be a fixed value determined in advance for each cooking mode by experiment or the like, but may be a set value based on the time required for the primary heat cooking or a set value based on the amount of change in the inside temperature Tx during the primary heat cooking. is obtained by calculation. In this regard, if the prohibition time tn is set to a fixed value, there is an advantage that the control configuration of the control unit can be simplified. Inconvenient cases may occur depending on the type of ingredients 4, the thermal characteristics of the type of food to be cooked, and the like.

That is, as shown in FIG. 6(a), when the cooking load is such that the inside temperature Tx drops to the ignition temperature T1 after the prohibition time tn has elapsed in endothermic cooking, the upper and lower burners 6 and 7 are turned on at the target reignition timing. is reignited, there is no problem even if the prohibition time tn is set to a fixed value. However, as shown in FIG. 6B, when the cooking load is small and the degree of temperature drop is large, if the prohibition time tn is set to a fixed value, the inside temperature Tx will drop to the ignition temperature T1 during endothermic cooking. However, since the prohibition time tn, which is a fixed value, is longer than the original target reignition timing, the reignition of the upper and lower burners 6 and 7 may be delayed. In such a situation, the endothermic cooking time becomes longer than expected, and there is a risk that the internal temperature of the food will drop, or that the cooking performance will deteriorate such that the surface of the food will be less charred.

Therefore, as the prohibition time tn, a set value based on the time required for the primary heat cooking or a set value based on the amount of change in the internal temperature Tx during the primary heat cooking is used, and is varied according to the cooking load. . As a result, as shown in FIG. 6(c), by determining the prohibition time tn according to the cooking load, after the prohibition time tn elapses, the inside temperature Tx drops to the ignition temperature T1. It is possible to reignite the upper and lower burners 6 and 7 near the reignition timing. Therefore, even if the cooking load changes when cooking frozen food or various types of food, a high internal temperature of the food can be ensured and the food can be cooked with excellent texture. Therefore, appropriate heat cooking can be performed according to the cooking load.

The present invention is not limited to the above embodiments, and various modifications can be made within the scope of the claims.
For example, in endothermic cooking in secondary heating cooking, the upper and lower burners 6 and 7 may be operated with a weaker thermal power (heating amount) than in combustion cooking. Specifically, when both the upper and lower burners 6 and 7 are set to high heat during combustion cooking, the lower burner 7 is extinguished and the upper burner 6 is set to low heat, or the upper burner 6 is extinguished and the lower burner is set to low heat during endothermic cooking. 7 may be set to low heat, or the heating power of both upper and lower burners 6 and 7 may be set to low heat. In this way, the upper and lower burners 6 and 7 are not completely extinguished during endothermic cooking, but rather are operated with weak heating power, so that the inside of the food to be cooked, for example, can be properly heated even if the cooking load is large. can. Note that when the cooking load is determined to be small in the cooking load determination step (for example, steps S11 and S12), the upper and lower burners 6 and 7 are extinguished in endothermic cooking, and when the cooking load is determined to be large, heat absorption is performed. During cooking, the control configuration may be such that the upper and lower burners 6 and 7 are operated with a weaker heat power than during combustion cooking.

As a condition for switching between combustion cooking and endothermic cooking in secondary heating cooking, both the case of judging by time (steps S23 and S28) and the case of judging by temperature (step S24 and step S29) are provided. You may make it judge by either. If only the time is used for determination (steps S23 and S28), not only the temperature determination step (steps S24 and S29) but also the prohibition time tn determination step (steps S25 and S30) are unnecessary. The steps of calculating the prohibition time tn (steps S11 and S12) and the operation flow of determining the ignition temperature T1 and the extinguishing temperature T2 (steps S14 to S21) are also unnecessary.

Also, the cooking device may be a grill device 1 having only the upper burner 6 or the lower burner 7, or may be a grill device 1 that is not limited to the grill device 1 incorporated in a gas stove and may be configured by the grill device 1 alone.

1 Grill device (cooker)
2 grill chamber 3 grill door 4 cooked food arrangement tool 5 support frame 6 upper burner 7 lower burner 8 rear wall 9 exhaust passage 10 first temperature sensor 11 second temperature sensor

Claims (5)

Equipped with a grill chamber for placing cooked food, a combustion heating unit consisting of an upper burner and a lower burner provided in the grill chamber, and a control unit for controlling the heating unit,
After performing the primary heating cooking of heating the food by activating the heating unit, the control unit performs combustion cooking by activating the heating unit and stopping combustion of both the upper and lower burners to heat the food. A heating cooker having a control configuration for performing secondary heating cooking alternately repeating endothermic cooking in which heat is transmitted to the interior to heat the interior of the food to be cooked . Equipped with a grill for placing the food to be cooked, a combustion-type heating unit provided in the grill, and a control unit for controlling the heating unit,
After performing the primary heating cooking of heating the food by activating the heating unit to burn, the control unit performs the burning operation of the heating unit to perform the burning cooking, and stops the burning of the heating unit or makes the heating unit weaker than during burning cooking. Equipped with a control configuration that performs secondary heating cooking that alternately repeats endothermic cooking that burns with the amount of heat,
The control unit judges the timing of switching from endothermic cooking to combustion cooking based on the internal temperature of the grill chamber, and when the internal temperature drops to a predetermined temperature, the endothermic cooking time has passed the prohibition time. A heating cooker further comprising a control configuration for switching from endothermic cooking to combustion cooking. In the heating cooker according to claim 2 ,
The prohibited time is a predetermined fixed value, a set value based on the time required for the primary heat cooking, or a set value based on the amount of change in the internal temperature during the primary heat cooking. In the heat cooker according to any one of claims 1 to 3 ,
The heating cooker, wherein the control unit further comprises a control configuration for finishing the secondary heating cooking with combustion cooking to complete the heating cooking. In the heat cooker according to any one of claims 1 to 4 ,
The combustion cooking time and the endothermic cooking time are predetermined fixed values or times determined by the internal temperature of the grill chamber.

Images