JPH02239823A - Operation control method for bread baking oven - Google Patents

Abstract

PURPOSE:To always make an operation necessary time constant and to prevent a baked bread from being cooled down by completing the operation at such a time when a time from an operation start up to a cooling stage completion is matched to an operation reference time, executing warming with a time to subtract a passing time from the operation reference time and completing the operation when the passing time does not meet the operation reference time. CONSTITUTION:In the cooling stage, a current flowing is executed to a fan motor 18 until a temperature sensor 14 for a container detects a temperature to be set beforehand, for example, 60 deg.C, and the inside of a bread baking container 4 is cooled. Since the time necessary for the cooling is influenced by a set temperature and a machine outside temperature in a baking stage, it is not definite. Here, a controller 36 sets the operation reference time to the definite time beforehand, and when the passing time from the operation start up to a cooling stage completion time is approximately matched to the operation reference time, the operation is completed, and when the elapsing time does not reach the operation reference time, the warming stage is executed by the remainder time, and the operation is completed.

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial Application Field) The present invention relates to a method for controlling the operation of a bread making machine, which sequentially executes each process such as crosstalk, fermentation, baking, and cooling after the start of operation.

(Prior Art) Conventionally, some bread making machines are designed to carry out a series of processes such as mixing, fermenting, baking, and cooling the bread ingredients after the start of operation. The process is temperature controlled. In this case, if the temperature in the room where the bread making machine is installed, that is, the outside temperature of the machine, is low, the initial temperature will be low and it will take time to reach the specified temperature, so the execution time of each process except the cooling process will tend to be longer. On the contrary, when the outside temperature is high, the execution time of each of the above steps tends to be shortened.

On the other hand, in recent bread making machines, in order to perform optimal control according to the outside temperature, a temperature sensor is installed to detect the outside temperature, and each process is time controlled or temperature controlled based on the detection results. However, in this case as well, the execution time of each stroke is set to be longer or shorter based on the outside temperature of the machine.

(Problems to be Solved by the Invention) However, as described above, since the execution time of each stroke differs depending on the outside temperature, the time required for operation from the start to the end of the operation varies. For this reason, even if the user wants to finish driving at a certain desired time, the time required for driving is not constant, so there is a problem in that it is difficult for the user to decide when to start driving. .

In particular, with bread making machines that have a timer reservation function, even if the user sets the desired end time, the required operation time is not fixed. There is a problem with the time being out of sync.

As a countermeasure for this, one idea is to set the time that is expected to be the longest as the driving standard time, and control the driving so that it ends when the required time from the start of driving reaches this driving standard time. It will be done. However, in this case, if the above operating standard time t+j'+r is not completed after the cooling process is completed, there is a risk that the bread will cool down after baking due to natural heat dissipation until the end of the operating standard time. was there.

The present invention has been made in view of the above-mentioned circumstances, and its purpose is to operate a bread making machine that can always keep the required operating time constant and that prevents the bread from cooling down after baking. To provide a control method.

[Details of the Invention] (Means for Solving Tasks J and lfi) The present invention provides an operation control method for a bread making machine in which each step of kneading, fermentation, baking, and cooling is sequentially performed after the start of operation. Set the predetermined maximum time required from the start of the operation to the end of the cooling stroke as the operating reference time, and when the elapsed time from the start of the operation to the end of the cooling stroke almost matches the operating reference time, the operation is terminated at that point, The present invention is characterized in that, when the elapsed time is not equal to the required operation time, the heat retention process is executed at a time obtained by subtracting the elapsed time from the required operation time, and the operation is terminated.

(Function) Since the operating standard q time is set as the longest expected time required from the start of operation to the end of the cooling process, it is unlikely that the elapsed time from the start of operation to the end of the cooling process will almost match the operating reference time. Even if there is, it will never be exceeded.

When the elapsed time from the start of operation to the end of the cooling stroke approximately matches the operating base time, the operation is terminated at that point.

In addition, if the above elapsed time is less than the basic operation time, the operation is completed by executing the heat retention process in the insufficient time for the operation L''.t$ time.Therefore, in either case, is always controlled to a constant operating time.

Furthermore, when the cooling process ends earlier than the operating reference time, the heat retention process is executed until the end of the operation, so there is no possibility that the baked bread will cool down due to natural heat radiation.

(Example) Hereinafter, an example of the present invention will be described with reference to the drawings.

In Fig. 2, ]- is an outer box, and a rectangular bread making container 4 is disposed in a main body 3 composed of this and an inner case 2 so as to be able to release diluted bread by engaging with a bayonet 1. There is. The side of this hook i/engaging machine is the handle/j on the bread making container 4 side.
It is composed of a tool 5 and a receiver 6 on the inner case 2 side, and a kneading member 7 and a kneading drive member 8 are supported in the form of vertical shafts on the taker tool 5 and the receiver 6, respectively. Further, a kneading motor 9 is disposed inside the outer box 1, and the rotation of this kneading motor 9 is decelerated by a belt transmission mechanism 10. Then, place the bread making container 4 into the inner case 2.
In the =1-digit state, the joints 7a and 8a attached to the kneading lever 7 and the kneading drive lever 8 are in a connected state, and the rotation of the kneading motor 9 is controlled by the upper end of the kneading lever 7. The mixture is transmitted to the kneading section 11 located inside the bread trough 4. Incidentally, a rod-shaped resistor 2 is provided on the lower side surface of the bread making container 4 and projects inward of the bread making container 4.

On the other hand, the inner lower part of the inner case 2 is provided with a main heater 3 that is energized during the fermentation of the r-su 1 bacteria and the baking of bread. , a container temperature sensor 4 for detecting the temperature of the bread making container 4
is installed. Further, a fan chamber 15 is provided on the outside of the inner case 2, and the fan chamber 15 communicates with the inner case 2 through an inlet 16 and an outlet 17. A fan] 9 driven by a fan motor 18 is disposed within the fan chamber 15, and an auxiliary heater 20 is energized according to the temperature of the bread making container 4 during kneading of bread ingredients. is installed.

2] is a temperature sensor for detecting the temperature outside the machine, which is disposed at the bottom of the outer case 1 via a support 21a, and is mounted on the lower wall of the outer case 1. , a ventilation hole 22 is formed which communicates with the surrounding area of this temperature sensor 21.

Reference numeral 23 denotes an operation section provided at the top of the outer box 1, and a panel 23a on the top surface is provided with a course selection switch 24, a baking color setting switch 25, a time setting switch, and a timer reservation switch, as shown in FIG. Switches 26 to 29 for
, a cancel switch 30, a star 1 switch 31, a course display 32, a baking color display 33, an execution process display 34, a time display 35, etc. are also provided.

In FIGS. 2 and 4, 36 is a control device provided near the operating section 23, which is mainly a microcomputer that operates according to a program stored in an internal memory. This control device 36 follows a program to execute the steps of kneading, primary fermentation, primary degassing, secondary fermentation, secondary degassing, molding fermentation, baking, and cooling for the bread ingredients in that order.
[Temperature sensor for container] 4. The kneading motor 9. Fan motor]8. Main heater] 3, auxiliary heater 20 drive circuit 37
Power on/off is controlled via.

The control device 36 controls the time and temperature of each process of kneading, primary fermentation, secondary fermentation, forming fermentation, baking, and cooling based on the outside temperature detected by the temperature sensor 21. In some cases, the warming process is performed following the cooling process. Furthermore, this control device 36 controls the operation reference time T (for example, 24
0 minutes), and this control device 36 controls the operation as described below.

FIG. 1 shows the control contents of the control device 36, and FIG. 5 shows the power on/off status of each device and the temperature sensor 21.
In addition to showing the detection opportunities of , it also shows changes in the temperature detected by the container temperature sensor 4.

The flowchart in FIG. 1 is started by turning on the star 1 switch 31 when there is no timer reservation setting.
Furthermore, when a timer reservation is set, the timer reservation is started when the operation standby time has elapsed. After starting the operation, the control device 36 first starts the kneading process. At the start of this kneading process, the output of the temperature sensor 2 is read to detect the temperature outside the machine (step S1), and based on this detected temperature (temperature outside the machine), the subsequent processes, in this case, the reference for the kneading process. A temperature ta and a reference time Ta are set (step S2). Then, the kneading motor 9
is energized (step S3), and temperature control and time control are performed (step S4).

The temperature control is such that the fan motor 18 is energized and the main heater 13 and the auxiliary heater 20 are controlled to be energized and disconnected so that the temperature detected by the container temperature sensor 14 becomes the temperature ta.

Further, the time control is such that it is determined whether the elapsed time of the kneading process has reached the set reference time Ta, and the process is executed until the elapsed time has elapsed, and if the elapsed time has elapsed, the process is ended. When this kneading process is completed by time control, the primary fermentation process is started. At the start of this process, the output of temperature sensor 2 is read to detect the outside temperature of the machine (
Step S5) Based on this detected temperature, a reference temperature tb and a reference time Tb are set for the subsequent process, in this case the primary fermentation process (step S6).

Then, temperature control and time control are performed (step S
7). In this case, temperature control is performed by controlling the main heater 1 so that the temperature detected by the container temperature sensor 14 becomes the reference temperature tb.
The content of the control is to appropriately control power on/off of the power source 3. After this, a primary degassing process (step S8) is performed by energizing the kneading motor 9 for 10 seconds, followed by a secondary fermentation process (step S9 to step S].1), a secondary degassing process (5 seconds, step 512). Forming fermentation (step S13 to step S15), baking process (
Step S16 to Step S]. 8), Cooling process (
Steps S19 to S22) are executed. In this case, the control device 36 transmits the detection result of the external temperature sensor 21 at the start of the secondary fermentation process (step S9).
At the start of the molding fermentation process (step 313) and at the start of the baking 1j stage (step 816), the outside temperature of the machine is detected, and the reference time Tc and base mulberry temperature tc for the secondary fermentation process are determined each time. Basic time T for fermentation process
d, the reference temperature td, and the reference time T for the firing process.
e and a reference temperature te are set, and each stroke is controlled in temperature and time by controlling the auxiliary heater 20, the main heater 13, or the fan motor 18 to be turned on or off based on the reference temperature and reference time. In the cooling process, the fan motor 18 is energized to cool the inside of the bread making container 4 until a preset temperature, for example 60° C., is detected by the container temperature sensor 14. The time Tf (counted by 1 in step S21) required for cooling is the set temperature t in the firing process.
It is not constant because it depends on e and the temperature outside the machine. Here, as described above, the control device 36 controls the operation Ji! ．．
The zero time T is set in advance to a certain period of time, for example, 240 minutes, and the sum of the above-mentioned set times Ta, Tb, Tc, Td, Te and the above-mentioned indefinite time Tf, that is, from the start of operation to the end of the cooling stroke at point γ. When the elapsed time Tx (calculated in step 323) almost matches the operating base time 1'' (240 minutes) (determination 1υi in step S24), the end block →
If the elapsed time Tx does not reach the operation reference time T, the remaining time Tx is
At Tg (calculated in steps 3 2 3) during t;'i, a heat retention step is executed (step S25), and the end buzzer is sounded to end the operation. The heat retention process is a process in which the main heater 3 is controlled to be turned on and off so that the temperature detected by the container temperature sensor 14 is maintained at 60°C. The basis of the 240 minutes set for the operating base time T is as follows:
It is as follows. The elapsed time from the start of operation to the end of the cooling process is longest when the outside temperature is between 10'C and 0°C, and in this case, each of the above-mentioned times Ta to Tf
are Ta=25 (minutes), Tb=30, Tc=35,
Td=80, Te=50, and Tf=20.

According to the second embodiment, since the operating time T is set at the longest expected time from the start of operation to the end of the cooling process, the elapsed time Tx from the start of operation to the end of the cooling process is Although it may closely match the driving standard time, it never exceeds it. When the elapsed time Tx from the start of operation to the end of the cooling stroke substantially matches the operation reference time T, the operation ends at that point. In addition, if the above elapsed time Tx or the driving standard time T +: It is not worth it,
The heat retention process is executed during the shortfall time Tg with respect to the operation reference time T, and the operation is ended. Therefore, in either case, the required driving time is always controlled to a constant driving time T.

Moreover, since the cooling process is completed earlier than the operating time (time T), the heat retention process is executed until the end of the operation, so that the bread after production does not cool down due to natural heat radiation.

[Effects of the Invention] As is clear from the above description, the present invention provides an operation control method for a bread making machine that sequentially performs each process of kneading, fermentation, baking, and cooling after the start of operation. The maximum predetermined time until the end of the stroke is set as the operation time, and when the elapsed time from the start of operation to the end of the cooling stroke almost matches the operation time, the operation is terminated at that point. However, if the elapsed time is less than the operating reference time by 1h, the operating reference time is 7 to 11. '． I1 after subtracting the distance between i,
The feature is that the operation is ended by executing the warming process between li and f-i L. This allows the operation time to be kept constant at all times, and also allows the bread to cool down after baking. It has an excellent effect of not being stored away.

[Brief explanation of drawings]

The drawings show one embodiment of the present invention, and FIG.
iQ i+JII Flowchart 1., Figure 2 is a vertical cross-sectional view of the entire bread making machine, Figure 3 is a front view of the panel, Figure 4 is a block diagram of the electrical configuration, and Figure 5 is the outside temperature. This is a time chart 1 showing detection opportunities, power on/off states of each device, and changes in temperature detected by the container temperature sensor. In the figure, 4 is a bread making container, 9 is a kneading motor, 1 is a kneading member, 13 is a main heater, 14 is a container temperature sensor, 18
is a fan motor, 1 is a fan, 20 is an auxiliary heater, 2
1 is a temperature sensor for detecting the temperature outside the machine, and 36 is a control device. Applicant Toshiba Corporation

Claims (1)

[Claims] 1. In an operation control method for a bread making machine that sequentially executes each process such as kneading, fermentation, baking, and cooling after the start of operation, the longest time expected from the start of operation to the end of the cooling process is set as the operation reference time, When the elapsed time from the start of operation to the end of the cooling stroke almost matches the operation reference time, the operation is terminated at that point, and when the elapsed time is less than the operation reference time, the elapsed time from the operation reference time is A method for controlling the operation of a bread making machine, characterized in that the operation is ended by executing a warming process in the subtracted time.