JP7316497B2 - COOKER AND METHOD FOR DETECTING SIGN OF Scorching IN COOKER - Google Patents

Description

TECHNICAL FIELD The present disclosure relates to a heating cooker and a method of detecting a sign of scorching in the heating cooker.

2. Description of the Related Art In recent years, a heating cooker using induction heating, which is a safe and clean heat source that does not use fire and does not emit combustion gas, has become popular in general household kitchens. In the case of a gas cooker, the user visually and sensuously adjusts the heating output while observing the size of the flame.

In the case of a heating cooker using induction heating, the user sets the heating output and cooking temperature while looking at the numerical values displayed on the operation unit. A heating cooker using induction heating has a temperature sensor arranged below a top plate on which a cooking container is placed to detect the temperature of the cooking container in order to maintain a set cooking temperature.

The temperature detected by this temperature sensor is the temperature of the lower surface of the cooking container, ie, the bottom of the pot, through the top plate, not the temperature of the food contained in the cooking container. For this reason, it is difficult to appropriately control the temperature of foodstuffs with conventional heating cookers. As a result, the conventional heating cooker may cause scorching or the like during cooking of boiled food.

A conventional heating cooker includes a configuration provided with a dedicated cooking container having a plurality of vertically arranged temperature sensors in order to detect scorching or the like (see Patent Literature 1). In the dedicated cooking container described in Patent Document 1, scorching and boiling over are detected by detecting the position of the water surface in the dedicated cooking container based on the temperature detected by a plurality of temperature sensors.

Japanese Patent Application Laid-Open No. 2008-34228

A conventional heating cooker indirectly detects the temperature of the cooking vessel via the top plate, and does not directly detect the temperature of the cooking vessel. It is difficult to properly cook the food if temperature control is performed on the food based on the erroneously detected temperature. As a result, the conventional heating cooker may cause scorching or the like during cooking of boiled food. In the heating cooker described in Patent Document 1, it is necessary to specially prepare a dedicated cooking container.

The present disclosure provides a heating cooker capable of detecting a sign of scorching of food by detecting the temperature of the food contained in a cooking container and appropriately controlling the temperature of the food, and scorching in the heating cooker. An object of the present invention is to provide a method for detecting an omen.

One aspect of the present disclosure is a cooking device that includes a top plate, a heating section, a heating control section, a lower surface temperature detector, an upper surface temperature detector, and an indication detection section.

A cooking container containing food is placed on the top plate. The heating unit is arranged below the top plate and heats the cooking vessel. The heating control section controls the heating output of the heating section. The lower surface temperature detector is arranged below the top plate and detects the temperature of the lower surface of the cooking vessel placed on the top plate. The upper surface temperature detector is arranged above the top plate and detects temperature information of the top plate.

The sign detection unit detects a sign of scorching of the ingredients based on the top surface temperature of the placement area on the top plate on which the cooking container is placed and the bottom surface temperature of the cooking container, which are included in the temperature information of the top plate. .

Another aspect of the present disclosure is a top plate configured to receive a cooking vessel containing food, a heating section positioned below the top plate and configured to heat the cooking vessel, A method for detecting a sign of scorching in a heating cooker having

The detection method of this aspect includes the steps of detecting the temperature of the lower surface of the cooking vessel, detecting the temperature information of the top plate, and the top plate on which the cooking vessel is placed, which is included in the temperature information of the top plate. detecting a sign of scorching of the food based on the upper surface temperature of the placing area and the lower surface temperature of the cooking container.

According to the present disclosure, by detecting the temperature of the food contained in the cooking container, a sign of burning of the food is detected, and a heating cooker capable of appropriately controlling the temperature of the food, and a heating cooker. It is possible to provide a method for detecting a sign of scorching in.

FIG. 1 is a perspective view showing the appearance of a heating cooker according to an embodiment of the present disclosure. FIG. 2 is a block diagram showing the schematic configuration of the heating cooker according to the embodiment and the configuration of its temperature control system. FIG. 3 is a block diagram showing the configuration of the temperature control system in the heating cooker according to the embodiment. FIG. 4 is a graph showing the temperature difference between the bottom surface temperature and the top surface temperature of the cooking vessel. FIG. 5 is a flowchart showing temperature information acquisition processing according to the embodiment. FIG. 6 is a flow chart showing detection processing of a sign of scorching according to the embodiment. FIG. 7 is a flow chart showing post-processing in the process of detecting a sign of scorching.

A first aspect of the present disclosure is a cooking device that includes a top plate, a heating section, a heating control section, a lower surface temperature detector, an upper surface temperature detector, and an indication detection section.

A cooking container containing food is placed on the top plate. The heating unit is arranged below the top plate and heats the cooking vessel. The heating control section controls the heating output of the heating section. The lower surface temperature detector is arranged below the top plate and detects the temperature of the lower surface of the cooking vessel placed on the top plate. The upper surface temperature detector is arranged above the top plate and detects temperature information of the top plate.

The sign detection unit detects a sign of scorching of the ingredients based on the top surface temperature of the placement area on the top plate on which the cooking container is placed and the bottom surface temperature of the cooking container, which are included in the temperature information of the top plate. .

In the cooking device according to the second aspect of the present disclosure, in addition to the first aspect, the sign detection unit detects the placement area based on the temperature information of the top plate.

In the heating cooker according to the third aspect of the present disclosure, in addition to the first aspect, the sign detection unit determines that the difference value between the upper surface temperature of the placement area and the lower surface temperature of the cooking container is equal to or greater than a predetermined difference threshold. In this case, a sign of sticking is detected.

In the heating cooker according to the fourth aspect of the present disclosure, in addition to the third aspect, the sign detection unit detects the sign of scorching when the temperature of the lower surface of the cooking container is equal to or higher than a predetermined temperature threshold. .

In the heating cooker according to the fifth aspect of the present disclosure, in addition to the first aspect, the heating control section controls the heating output of the heating section based on the detection result of the sign detection section.

In the heating cooker according to the sixth aspect of the present disclosure, in addition to the fifth aspect, when a predetermined post-prediction time elapses after the sign detection unit detects the sign of scorching, the heating control unit controls the heating output. do.

In the heating cooker of the seventh aspect of the present disclosure, in addition to the sixth aspect, when the heating output of the heating unit is reduced from the time when the sign of scorching is detected until the time after the sign elapses, The sign detection unit initializes the detection result of the sign of scorching, and thereafter disables the detection of the sign of scorching until a predetermined post-disabling time elapses.

The heating cooker of the eighth aspect of the present disclosure, in addition to the first aspect, further includes a setting unit configured to set at least one of the heating output and the cooking menu. A sign detection unit determines a difference threshold in accordance with a setting made by a setting unit, and detects a sign of scorching when a difference value between the upper surface temperature of the placement area and the lower surface temperature of the cooking container is equal to or greater than the difference threshold. .

In the cooking device according to the ninth aspect of the present disclosure, in addition to the first aspect, the sign detection unit detects the sign of scorching when the temperature of the lower surface of the cooking container is within a predetermined temperature range.

A tenth aspect of the present disclosure includes a top plate configured to place a cooking container containing food, and a heating unit disposed below the top plate and configured to heat the cooking container. A method for detecting a sign of scorching in a heating cooker having

The detection method of this aspect includes the steps of detecting the temperature of the lower surface of the cooking vessel, detecting the temperature information of the top plate, and the top plate on which the cooking vessel is placed, which is included in the temperature information of the top plate. detecting a sign of scorching of the food based on the upper surface temperature of the placing area and the lower surface temperature of the cooking container.

A method of detecting a sign of scorching in a cooker according to an eleventh aspect of the present disclosure includes, in addition to the tenth aspect, detecting the placing area based on the temperature information of the top plate.

A twelfth aspect of the present disclosure is a method for detecting a sign of scorching in a cooking device, in addition to the tenth aspect, when the difference value between the upper surface temperature of the placement area and the lower surface temperature of the cooking container is equal to or greater than a predetermined difference threshold. In some cases, it includes the step of detecting an indication of sticking.

A method for detecting a sign of scorching in a cooking device according to a thirteenth aspect of the present disclosure, in addition to the method of the twelfth aspect, includes detecting a sign of scorching when the temperature of the lower surface of the cooking container is equal to or higher than a predetermined temperature threshold. include.

A method for detecting a sign of scorching in a cooker according to a fourteenth aspect of the present disclosure includes, in addition to the tenth aspect, controlling the heating output of the heating unit based on the detection result of the sign of scorching.

A fifteenth aspect of the present disclosure is, in addition to the tenth aspect, a method of detecting a sign of scorching in a heat cooker, when a predetermined post-sign time has elapsed after detecting a sign of scorching, the heating output of the heating unit is controlled. including the step of

In addition to the fifteenth aspect, the method of detecting a sign of scorching in a cooker according to the sixteenth aspect of the present disclosure is that, in addition to the fifteenth aspect, if the heating output is reduced during the time after the sign of scorching has passed since the sign of scorching is detected, The method includes the steps of initializing the detection result of the sign of scorching, and thereafter, disabling the detection of the sign of scorching until a predetermined post-disabling time elapses.

A method for detecting a sign of scorching in a cooker according to a seventeenth aspect of the present disclosure includes, in addition to the tenth aspect, a step of determining a difference threshold according to a setting by a user; and detecting a sign of scorching when a difference value from the temperature of the lower surface of the container is equal to or greater than a difference threshold.

A method for detecting a sign of scorching in a cooking device according to an eighteenth aspect of the present disclosure includes, in addition to the tenth aspect, detecting a sign of scorching when the temperature of the lower surface of the cooking vessel is within a predetermined temperature range.

Embodiments of the present disclosure will be described below with reference to the drawings. The embodiment described below is one specific example of the present disclosure. Numerical values, shapes, configurations, steps, order of steps, and the like shown in the present embodiment are examples, and do not limit the present disclosure.

The following embodiments are examples in which the technical idea of the present disclosure is applied to an induction heating cooker. However, the technical idea of the present disclosure is not limited to induction heating cookers.

FIG. 1 is a perspective view showing the appearance of a heating cooker 1 according to an embodiment of the present disclosure. In FIG. 1, the X-axis, Y-axis, and Z-axis indicate the left-right direction, the front-rear direction, and the up-down direction of the heating cooker 1, respectively. FIG. 2 is a block diagram showing the schematic configuration of the heating cooker 1 and the configuration of its temperature control system.

As shown in FIGS. 1 and 2 , the heating cooker 1 includes a main body 2 and an upper surface temperature detection section 3 . The upper surface of the main body 2 is a top plate 5 on which the cooking vessel V is placed. The upper surface temperature detector 3 is arranged in the center of the hood portion 4 a of the range hood 4 arranged above the top plate 5 .

The upper surface temperature detection unit 3 is detachably attached by attachment means such as a magnet, an adhesive material, or a clip. The upper surface temperature detector 3 has an upper surface temperature detector 8 and a second communication unit 7 . The upper surface temperature detector 8 is composed of an infrared sensor, a thermal image camera, or the like, and detects the temperature of the entire area of the top plate 5 as temperature information of the top plate 5 .

The upper surface temperature detection unit 3 may be arranged on the ceiling, the wall surface, or the like as long as it is possible to detect the temperature information of the top plate 5 . It is preferable that the distance between the upper surface temperature detector 8 and the top plate 5 is, for example, 600 mm or more and 2000 mm or less.

In this embodiment, as described above, the upper surface temperature detector 8 detects the temperature of the entire area of the top plate 5 as the temperature information of the top plate 5 . However, the upper surface temperature detector 8 may detect the temperature of the area of the top plate 5 on which the cooking vessel V is placed as the temperature information of the top plate 5 .

In this embodiment, the upper surface temperature detector 8 includes infrared detection elements arranged in a matrix of, for example, 8×8, 16×16, and 32×32. With this configuration, the upper surface temperature detector 8 can divide the entire area of the top plate 5 into at least 64 areas and detect the temperature of each area.

That is, the temperature information of the top plate 5 includes at least 64 temperatures arranged in a matrix. Hereinafter, temperature information means all or part of the temperature detected by the upper surface temperature detector 8 .

The second communication section 7 transmits temperature information of the top plate 5 to the first communication section 6 arranged on the main body 2 . The first communication unit 6 and the second communication unit 7 perform wireless communication using, for example, Wi-Fi (registered trademark), Bluetooth (registered trademark), or BLE (Bluetooth Low Energy). Wired communication may be used instead of wireless communication.

A heating section 9 including heating coils 9A, 9B, and 9C is arranged below the top plate 5 . The heating coil 9A is arranged on the left side, the heating coil 9B is arranged on the right side and the heating coil 9C is arranged in the center. In each region of the top plate 5 above the heating coils 9A, 9B, 9C, the position where the cooking vessel V should be placed is indicated by printing.

A top surface operation unit 15 is arranged in the front region of the top plate 5 to set the heating output, cooking temperature, cooking time, cooking menu, and the like. The top surface operation unit 15 is composed of touch keys, a touch panel, and the like.

A front operation unit 16 having a plurality of keys is arranged on the front surface of the main body 2 to perform various settings such as heating output, cooking temperature, cooking time, and cooking menu. The front operation portion 16 is configured to automatically protrude when a predetermined portion of the front wall of the main body 2 is pressed. In this embodiment, the top panel operation section 15 and the front panel operation section 16 constitute a setting section 19 (see FIG. 3).

The heating cooker 1 has a grill cooking section 17 . The grill cooking section 17 grills the ingredients in the heating chamber with a grill heater. The heat cooker 1 discharges smoke generated in the grill cooking section 17 to the outside of the main body 2 from an exhaust port 18 arranged behind the top plate 5 .

FIG. 3 is a block diagram showing the configuration of the temperature control system in the heating cooker 1. As shown in FIG. As shown in FIG. 3, the main body 2 of the heating cooker 1 includes a first communication unit 6, a heating unit 9, a heating control unit 10, a sign detection unit 11, a lower surface temperature detector 12, and a storage unit 13. , a notification unit 14 , a top surface operation unit 15 , and a front surface operation unit 16 . The first communication unit 6 wirelessly receives the temperature information of the top plate 5 detected by the upper surface temperature detection unit 3 as described above.

The portent detection unit 11 detects a portent of scorching of the foodstuff C contained in the cooking vessel V placed on the top plate 5 . Curry, stew, soup, milk, and soybean milk are included in detection targets for signs of scorching. These foodstuffs are basically highly viscous and start to stick at temperatures between 60°C and 100°C.

The storage unit 13 stores various cooking menus and heating programs included in each cooking menu. The heating control unit 10 executes a cooking menu by controlling the heating unit 9 to execute a heating program. The storage unit 13 also stores collation data that associates the detection result of the sign of scorching by the sign detection unit 11 with the heating program. The process of detecting a sign of scorching will be described later.

The heating control unit 10 controls the heating unit 9 using a heating program corresponding to the detection result of the sign detection unit 11 based on the verification data. The user can set the heating output of the heating unit 9 and select one of the heating programs stored in the storage unit 13 by operating the top surface operation unit 15 and the front operation unit 16. .

In this embodiment, the heating control unit 10 and the symptom detection unit 11 are included in the control unit 20 configured by a microprocessor. The controller 20 is not limited to a microprocessor. However, if a programmable microprocessor is used, the content of processing can be easily changed, and the degree of freedom in design can be increased.

It is also possible to configure the control unit 20 with a logic circuit in order to improve the processing speed. The control unit 20 may be physically composed of one or more elements. When the controller 20 is composed of a plurality of elements, the heating controller 10 and the sign detector 11 may be composed of separate elements. In this case, each element can be considered to correspond to the heating control unit 10 or the symptom detection unit 11 .

A lower surface temperature detector 12 is provided for each of the heating coils 9A, 9B, and 9C. The lower surface temperature detector 12 is composed of an infrared sensor or a thermistor, detects the lower surface temperature of the cooking vessel V, and outputs the lower surface temperature to the control unit 20 . The lower surface temperature detector 12 is arranged at a position offset from the center of each of the heating coils 9A, 9B, 9C so as to detect the highest temperature on the lower surface of the cooking vessel V. As shown in FIG.

The notification unit 14 notifies various types of information regarding the heating state, heating temperature, heating time, and the like in the heating cooker 1 . Notification unit 14 has a display unit arranged adjacent to top surface operation unit 15 and a display unit arranged adjacent to front surface operation unit 16 . These display units are composed of, for example, black-and-white or color liquid crystal panels, and display various information in at least one of characters and images. The notification unit 14 also has a sound output unit that is arranged on the front surface of the heating cooker 1 and performs voice guidance of various information to the user.

The notification unit 14 notifies the detection result output by the sign detection unit 11 visually or aurally, or both. For example, when the sign detection unit 11 detects a sign that the food material C may be scorched, the sound output unit 14 generates a sound to notify that the sign of scorching has been detected. may The sound output unit of the notification unit 14 may generate a sound for prompting the ingredients C to be stirred.

[Basic Concept of Detection of Sign of Burning]
When the cooking vessel V is heated and the temperature of the food material C stored in the cooking vessel V rises, the viscosity of the food material C increases, and convection in the food material C becomes less likely to occur. At this time, a temperature difference of 20° C. or more occurs between the upper surface temperature and the lower surface temperature of the cooking vessel V. Such a phenomenon occurs in highly viscous boiled dishes such as curry and stew. If the heating is continued as it is, the food material C may be scorched.

In the present embodiment, the sign detection unit 11 detects the temperature difference between the lower surface temperature and the upper surface temperature of the cooking vessel V to determine whether the food material C is a highly viscous boiled dish. When the food material C is a highly viscous boiled dish, the sign detection unit 11 determines that the food material C is in a state of a sign of scorching when at least the lower surface temperature reaches a predetermined temperature.

FIG. 4 is a graph showing the temperature difference between the lower surface temperature TA and the upper surface temperature TB of the cooking vessel V. As shown in FIG. In FIG. 4, the lower surface temperature TA is the temperature detected by the lower surface temperature detector 12, and the upper surface temperature TB is the temperature obtained from the temperature information of the top plate 5 detected by the upper surface temperature detector 8.

In the present embodiment, the upper surface temperature TB is the average temperature included in the temperature information in the area of the top plate 5 on which the cooking vessel V is placed. Hereinafter, the area of the top plate 5 on which the cooking vessel V is placed will be referred to as the placement area. The upper surface temperature TB may be the maximum temperature included in the temperature information in the placement area.

As shown in FIG. 4, when the difference value ΔT between the lower surface temperature TA and the upper surface temperature TB reaches a predetermined difference threshold ΔTth, and the lower surface temperature TA reaches the temperature threshold TAth, the sign detection unit 11 To detect a sign of scorching of food material C. The difference threshold ΔTth and the temperature threshold TAth are thresholds for detecting a sign of scorching. In this embodiment, the difference threshold ΔTth and the temperature threshold TAth are 20° C. and 60° C., respectively.

The process of detecting a sign of scorching according to the present embodiment will be described in detail below. In detection of a sign of scorching, first, the upper surface temperature detection unit 3 executes temperature information acquisition processing.

[Get temperature information]
As described above, the upper surface temperature detector 8 divides the top plate 5 into a large number of areas and repeatedly detects the temperature of all areas as the temperature information of the top plate 5 . The second communication unit 7 repeatedly transmits temperature information of the top plate 5 detected by the upper surface temperature detector 8 to the main body 2 .

FIG. 5 is a flowchart showing temperature information acquisition processing according to the present embodiment. The temperature information acquisition process is executed by a control unit (not shown) provided in the upper surface temperature detection unit 3 controlling the second communication unit 7 and the upper surface temperature detector 8 .

The top surface temperature detector 3 is always in a state of being able to communicate wirelessly. When the main body 2 is powered on, the main body 2 communicates with the upper surface temperature detection section 3 via wireless communication. As a result, the upper surface temperature detector 8 starts temperature information acquisition processing.

As shown in FIG. 5 , in step 101 , the first communication section 6 and the second communication section 7 perform processing for establishing communication connection between the main body 2 and the upper surface temperature detection section 3 . At step 102, it is checked whether the processing at step 101 was successful. In this embodiment, confirmation of the connection state is performed at predetermined time intervals. The predetermined time in this case is, specifically, the repetition cycle of detecting the temperature information of the top plate 5 .

At step 103 , the upper surface temperature detector 8 detects temperature information of the top plate 5 . In this embodiment, the temperature information of the top plate 5 includes, for example, 256 (=16×16) values. At step 104 , the second communication section 7 transmits the temperature information of the top plate 5 to the main body 2 .

At step 105, it is determined whether or not the predetermined time has elapsed. If the predetermined time has not elapsed, the process proceeds to step 106 . At step 106, the heating cooker 1 shifts to sleep mode. In the sleep mode, the communication connection between the main body 2 and the upper surface temperature detector 3 is maintained, but temperature detection is not performed. Communication between the main body 2 and the top surface temperature detection unit 3 is less frequent than usual. As a result, power consumption is reduced in sleep mode.

At step 107, it is determined whether or not the main body 2 is powered off. When the power of the main body 2 is turned off, the communication connection between the main body 2 and the top surface temperature detection unit 3 is cut off, and the temperature information acquisition process ends. If the main body 2 has not been powered off, the process returns to step 105 . In step 105, if the predetermined time has passed, the process returns to step 101 to start the next temperature information acquisition process.

[Detection of signs of burning]
The first communication unit 6 repeatedly receives the temperature information of the top plate 5 transmitted from the upper surface temperature detection unit 3 and transmits the received information to the control unit 20 .

FIG. 6 is a flow chart showing processing for detecting a sign of scorching according to the present embodiment. The scorching sign detection process is executed by the control unit 20 controlling other elements included in the main body 2 .

In the scorching sign detection process, the sign detection unit 11 identifies the region of the top plate 5 where the temperature rises based on the temperature information of the top plate 5, and the region where the cooking vessel V is placed as the placement region. . The sign detection unit 11 extracts the temperature information of the placement area as the temperature information of the upper surface of the cooking vessel V. FIG.

When the heating control unit 10 starts driving the heating unit 9, the sign detection unit 11 starts detection processing of a sign of scorching.

As shown in FIG. 6 , in step 201 , the first communication section 6 and the second communication section 7 establish a communication connection between the main body 2 and the upper surface temperature detection section 3 . At step 202, it is checked whether the processing at step 201 was successful. The processes of steps 201 and 202 are the same as the processes of steps 101 and 102 described above, and have already been executed, so they may be omitted.

At step 203 , the first communication section 6 acquires the temperature information of the top plate 5 transmitted from the upper surface temperature detection section 3 . At step 204 , the sign detection unit 11 identifies the placement area based on the temperature information of the top plate 5 . At step 205 , the sign detection unit 11 extracts the temperature information of the placement area from the temperature information of the top plate 5 .

At step 206, the sign detection unit 11 calculates the average value of the temperatures included in the temperature information of the placement area as the upper surface temperature TB. The upper surface temperature TB may be the maximum temperature included in the temperature information of the placement area.

At step 207, the lower surface temperature detector 12 acquires the lower surface temperature TA of the cooking vessel V. As shown in FIG. At step 208, the sign detection unit 11 calculates a difference value ΔT between the lower surface temperature TA and the upper surface temperature TB.

In step 209, the sign detection unit 11 compares the difference value ΔT with a predetermined difference threshold ΔTth. If the difference value ΔT has not reached the difference threshold ΔTth, the process proceeds to step 210 . At step 210, the sign detection unit 11 determines whether or not a predetermined time has passed. The predetermined time in this case is, specifically, the repetition cycle of the detection of the sign of scorching.

If the predetermined time has not elapsed, in step 211, the sign detection unit 11 determines whether or not the heating by the heating unit 9 has been stopped.

If the heating has been stopped, in step 212, the sign detection unit 11 determines whether or not the power has been turned off. If the power is off, the process proceeds to step 213 . At step 213, the communication connection between the main body 2 and the upper surface temperature detection section 3 is cut off, and the sign detection section 11 terminates the detection of the sign of scorching.

If the power is not turned off, the sign detection unit 11 terminates the detection of the sign of scorching while maintaining the communication connection between the main body 2 and the upper surface temperature detection unit 3 .

In this embodiment, the power ON/OFF operation and the heating start/stop operation are performed by pressing separate operation buttons. Therefore, the connection/disconnection of communication between the main body 2 and the upper surface temperature detection unit 3 is controlled by turning on/off the power supply, and the start/end of the detection of the sign of scorching is controlled by the start/stop operation of heating. be.

In step 210, if the predetermined time has passed, the process returns to step 201 to detect the next sign of scorching.

On the other hand, if the difference value ΔT is greater than or equal to the difference threshold value ΔTth in step 209, then in step 214, the sign detection unit 11 determines whether or not the lower surface temperature TA of the cooking vessel V is greater than or equal to the temperature threshold value TAth.

If the lower surface temperature TA of the cooking vessel V is equal to or higher than the temperature threshold value TAth, then in step 215 the sign detection unit 11 determines that a sign of scorching has been detected. The notification unit 14 visually or audibly reports the detection of the sign of scorching, or both. At step 216, post-processing is performed as described below. After the post-processing, the process returns to step 201 and detection of the next sign of scorching is started.

If the lower surface temperature TA has not reached the temperature threshold TAth, the process returns to step 201 to detect the next sign of scorching.

FIG. 7 is a flow chart showing post-processing in the process of detecting a sign of scorching. As shown in FIG. 7, in step 301, the sign detection unit 11 measures the elapsed time since the sign of scorching was detected.

In step 302, the sign detection unit 11 determines whether or not the user has reduced the heating output using the operation unit before the elapsed time reaches the predetermined post-sign time. If the heating power has not been reduced, the process proceeds to step 303, and if the heating power has been reduced, the process proceeds to step 305.

In step 303, the sign detection unit 11 determines whether or not a predetermined time has passed since the sign of scorching was detected. If the predetermined time has not elapsed, the process returns to step 301 . After a predetermined period of time has elapsed, the heating control unit 10 reduces the heating output in step 304 . Processing returns to step 301 .

In step 305, the sign detection unit 11 assumes that the state of the sign of scorching has been eliminated as a result of the user reducing the heating output, and initializes the detection result of the sign of scorching. In step 306, the sign detection unit 11 disables the detection of the sign of burning so as not to detect the sign of burning for a predetermined time.

In step 307, the sign detection unit 11 measures the elapsed time from the invalidation of the detection of the sign of scorching. In step 308, the sign detection unit 11 determines whether or not the user has stopped heating using the operation unit before the elapsed time reaches the predetermined post-invalidation time.

If the heating has been stopped, the process proceeds to step 309; At step 309, the sign detection unit 11 determines whether or not the power has been turned off. If the power is off, in step 310, the communication connection between the main body 2 and the upper surface temperature detection section 3 is cut off, and the sign detection section 11 ends the post-processing. If the power is not turned off, the sign detector 11 ends the post-processing while maintaining the communication connection between the main body 2 and the upper surface temperature detector 3 .

At step 308 , if the heating has not been stopped, the process proceeds to step 311 . In step 311, the sign detection unit 11 determines whether or not the elapsed time is equal to or longer than the post-invalidation time. If the elapsed time is equal to or longer than the post-invalidation time, then in step 312 the sign detection unit 11 validates the detection of the scorching sign and ends the post-processing. If the elapsed time has not reached the post-invalidation time, the process returns to step 307 .

As described above, the heating cooker 1 is configured to detect a sign of scorching of the food material C, notify the user, and perform appropriate temperature control of the food material C. According to this embodiment, the safety and reliability of the cooking device 1 can be improved.

Modifications of this embodiment are shown below. The sign detection unit 11 may determine the difference threshold value ΔTth according to at least one of the output of the heating unit 9 and the cooking menu set by the setting unit 19 (top operation unit 15, front operation unit 16). For example, when the output of the heating unit 9 is large, the difference threshold ΔTth is decreased.

The sign detection unit 11 may determine the difference threshold ΔTth according to the lower surface temperature TA at the start of heating. The difference threshold value ΔTth may be determined according to the top surface temperature TB of the placement area at the start of heating. By determining the difference threshold value ΔTth based on at least one of the temperature of the lower surface and the temperature of the upper surface of the cooking container V, it is determined whether the food material C is, for example, room temperature or frozen, and an appropriate temperature is determined according to the detection result. A heating program can be selected.

The sign detection unit 11 may detect a sign of scorching when the lower surface temperature TA is within a predetermined temperature range (40° C. to 250° C.), and may not detect a sign of scorching otherwise. This is because scorching does not occur when the temperature of the lower surface of the cooking vessel V is less than 40°C or exceeds 250°C.

The technical idea of the present disclosure can be applied to heat cookers.

1 heating cooker 2 main body 3 upper surface temperature detector 4 cooker hood 5 top plate 6 first communication unit 7 second communication unit 8 upper surface temperature detector 9 heating unit 10 heating control unit 11 sign detector 12 lower surface temperature detector 13 memory Part 14 Notification Part 15 Top Panel Operation Part 16 Front Operation Part 17 Grill Cooking Part 18 Exhaust Port 19 Setting Part 20 Control Part

Claims (13)

a top plate configured to receive a cooking container containing food;
a heating unit disposed below the top plate and configured to heat the cooking vessel;
a heating control unit configured to control the heating output of the heating unit;
a lower surface temperature detector disposed below the top plate and configured to detect the temperature of the lower surface of the cooking vessel placed on the top plate;
a top surface temperature detector disposed above the top plate and configured to detect temperature information of the top plate;
A sign of scorching of the food is detected based on the upper surface temperature of the mounting area on the top plate on which the cooking container is mounted and the lower surface temperature of the cooking container, which are included in the temperature information of the top plate. a sign detection unit configured to detect,
The heating control unit is configured to control the heating output of the heating unit based on the detection result of the sign detection unit,
The heating control unit is configured to control the heating output when a predetermined post-prediction time elapses after the sign detection unit detects the sign of scorching,
When the heating output of the heating unit is reduced from the detection of the sign of scorching until the post-sign time elapses, the sign detection unit initializes the detection result of the sign of scorching. A heating cooker configured to disable the detection of the sign of scorching until the time elapses after disabling . 2. The heating cooker according to claim 1, wherein said sign detection unit is configured to detect said placement area based on said temperature information of said top plate. The sign detection unit is configured to detect the sign of scorching when a difference value between the temperature of the top surface of the placement area and the temperature of the bottom surface of the cooking vessel is equal to or greater than a predetermined difference threshold. 1. The heating cooker according to 1. 4. The heating cooker according to claim 3, wherein the sign detection unit is configured to detect the sign of scorching when the temperature of the lower surface of the cooking vessel is equal to or higher than a predetermined temperature threshold. further comprising a setting unit configured to set at least one of the heating power and cooking menu;
The sign detection unit determines a difference threshold according to the setting by the setting unit, and when the difference value between the upper surface temperature of the placement area and the lower surface temperature of the cooking vessel is equal to or greater than the difference threshold, The heating cooker according to claim 1, configured to detect the sign of scorching. 2. The heating cooker according to claim 1, wherein said sign detector is configured to detect said scorching sign when said lower surface temperature of said cooking vessel is within a predetermined temperature range. a top plate configured to receive a cooking container containing food;
A method for detecting a sign of scorching in a heating cooker having a heating unit arranged below the top plate and configured to heat the cooking container,
detecting the temperature of the bottom surface of the cooking vessel;
detecting temperature information of the top plate;
A sign of scorching of the food is detected based on the upper surface temperature of the mounting area on the top plate on which the cooking container is mounted and the lower surface temperature of the cooking container, which are included in the temperature information of the top plate. detecting ,
A step of controlling the heating output of the heating unit when a predetermined post-prediction time elapses after detecting the sign of scorching,
a step of initializing the detection result of the scorching sign when the heating output is reduced after the sign of scorching is detected until the post-sign time elapses;
thereafter, invalidating the detection of the sign of scorching until a predetermined post-disabling time elapses. 8. The method of detecting a sign of scorching in a heating cooker according to claim 7 , comprising the step of detecting said placement area based on said temperature information of said top plate. 8. The heating cooker according to claim 7 , further comprising a step of detecting said sign of scorching when a difference value between said top surface temperature of said placement area and said bottom surface temperature of said cooking vessel is equal to or greater than a predetermined difference threshold. Method for detecting signs of scorching in 10. The method of detecting a sign of scorching in a heating cooker according to claim 9 , comprising detecting the sign of scorching when the temperature of the lower surface of the cooking vessel is equal to or higher than a predetermined temperature threshold. 8. The method of detecting a sign of scorching in a cooking appliance according to claim 7 , comprising the step of controlling a heating output of said heating unit based on a detection result of said sign of scorching. determining a difference threshold as set by a user;
8. The heat cooking according to claim 7 , comprising detecting the sign of scorching when a difference value between the upper surface temperature of the placement area and the lower surface temperature of the cooking vessel is equal to or greater than the difference threshold value. A detection method for signs of scorching in a vessel. 8. The method of detecting a sign of scorching in a heating cooker according to claim 7 , comprising detecting the sign of scorching when the temperature of the lower surface of the cooking vessel is within a predetermined temperature range.

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