JPH03204514A - Controlling method for cooking by heating - Google Patents

Abstract

PURPOSE:To improve usability without discontinuance of cooking by storing a maximum temperature rise value at the outer surface of a vessel, by detecting a temperature rise value at each unit time and by cutting off a gas by judging a cooking state as abnormal when the temperature rise value exceeds the maximum temperature rise value and continues to exceed this value for a prescribed time. CONSTITUTION:When cooking by heating is conducted with a cookpot 15 moved, a noncontact- type temperature sensor 13 detects the temperature of a flame extending to a position of detection of the temperature. A control circuit element 19 takes in a detection signal of the noncontact-type temperature sensor 13 relating to a lateral-side temperature in the vicinity of the bottom part 16 of the cookpot 15, at each unit time, determining a temperature rise value (b) thereform and comparing the temperature rise value (b) with a maximum temperature rise value (a) on the lateral side in the vicinity of the bottom part 16 of the cookpot 15 which is set beforehand. When the temperature rise value (b) exceeds the maximum temperature rise value (a), a flame of a gas burner 8 is judged to be detected. When this judgement continues for a prescribed time, a control instruction on cutoff of supply of a gas is outputted. Even when the bottom part 16 of the cookpot 15 is moved off temporarily from a holder 9 of a gas heater 1, the supply of the gas is not cut off immediately. Therefore cooking is not discontinued and the heater is made excellent in usability.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a cooking control method that detects the outer surface temperature of a cooking vessel and controls the firepower of a heat source.

(Prior Art) Conventionally, in a heating cooking device, for example, a gas stove,
Some gas burners have a structure in which a movable part with a built-in contact type temperature sensor is disposed approximately in the center of the burner head.

This movable part is supported by the support part via a spring member so as to protrude above the upper surface of the trivet on which the cooking utensil is placed.

When a cooking vessel is placed on the trivet, the tip of the movable part is brought into close contact with the bottom of the vessel by a spring force, and the temperature at the bottom of the vessel is detected by a contact temperature sensor to adjust the firepower. The gas supply is controlled as much as possible. However, with such gas stoves, when cooking, boiled over boiling, oily smoke, etc. can get stuck, and the contact temperature sensor may not work, so it is time-consuming and requires constant cleaning. Also, there is a risk of damage due to hitting a container or other object. Furthermore, in order to accurately detect temperature, the movable part must be in close contact with the bottom of the vessel.
For this reason, there are various disadvantages, such as the fact that only vessels with flat bottoms are effective. Therefore, recently, the side temperature of the vessel is
A gas stove was devised that uses a non-contact temperature sensor to indirectly detect the temperature and control the gas supply to adjust the heating power.

(Problem to be Solved by the Invention) By the way, when cooking, if the utensil is moved away from the trivet, the non-contact temperature sensor will directly detect the flame instead of the side temperature of the utensil, causing erroneous detection. It causes judgment. In other words, when a flame is detected, it is judged to be an abnormal condition because the temperature is higher than the side temperature of the vessel, and the gas supply is cut off.As a result, cooking is interrupted, making the appliance inconvenient to use. Put it away. The present invention has been made in view of this point.

(Means for Solving the Problems) In order to solve the above problems, the present invention indirectly detects the outer surface temperature of a cooking vessel using a non-contact type temperature sensor, and measures the outer surface temperature. Based on the detection signal, a control command is output to control the gas supply, while
The maximum temperature rise value on the outer surface of the vessel is stored in advance, and the temperature rise value on the outer surface of the vessel is detected every unit time, and this temperature rise value and the maximum temperature rise value are calculated. When the temperature increase value exceeds the maximum temperature increase value, it is determined that the flame of the gas burner has been detected, and if this flame detection continues for a predetermined period of time, an abnormal state is determined and a control command is issued to cut off the gas supply. It is designed to output .

(Function) The temperature of the food to be cooked is set by a predetermined means. Next, in order to perform cooking, a cooking vessel is placed on a heating cooking device and lit. The outer surface temperature of this vessel is detected by a non-contact type temperature sensor, and a control command is outputted to control gas supply based on a detection signal related to this outer surface temperature.

On the other hand, the maximum temperature rise value on the outer surface of the vessel is stored in advance. The temperature rise value on the outer surface of the vessel is detected every unit time, and this temperature rise value is compared with the maximum temperature rise value, and if the temperature rise value exceeds the maximum temperature rise value, the flame of the gas burner is is determined to have been detected. If this determination continues for a predetermined period of time, control is performed to cut off the gas supply as an abnormal state. Therefore, even if the non-contact temperature sensor detects a flame due to the cooking device being temporarily separated from the cooking device, the gas supply will not be immediately cut off as an abnormal condition. It is easy to use without interruption.

(Example) Next, a heating cooking apparatus for carrying out the heating cooking control method according to the present invention will be described below with reference to the attached drawings, using one example. Incidentally, in the case where the heating cooking apparatus shown in this embodiment includes a plurality of heat sources and other components, only one will be explained.

In FIG. 1, reference numeral 1 indicates a heating cooking device, that is, a gas stove.
The panel 5 includes an ignition switch 3, a temperature control knob 4 serving as a means for setting the temperature of the food to be cooked, a combustion port 6 of the gas burner, and a protrusion 7 in which a non-contact temperature sensor to be described later is housed. have.

That is, as shown in FIG. 2, a gas burner 8 is disposed in the housing 2 at a position facing the combustion port 6, and the combustion port 6 has a trivet for placing a cooking device. 9 is provided. Gas is supplied to the gas burner 8 via a solenoid valve 10, a safety valve 11, and a gas proportional valve 12.

A non-contact temperature sensor 13 is housed in the protrusion 7,
Via the opening 14 formed in the protrusion 7, the temperature of the side surface near the bottom 16 of the cooking vessel, ie, the pot 15, is detected.

Note that this non-contact type temperature sensor 13 may use, for example, a thermo-type sensor that is a thermal type sensor, or may be of any other known type. Further, inside the housing 2, an ignition transformer 17 is used as a means for igniting, a flame rod 18 is used as a flame detection means, a detection signal is introduced from the components constituting the gas stove 1 described above, and various operations are carried out. A control circuit section 19 that outputs control commands is provided.

In the control circuit section 19, temperatures are set in advance in various control modes, for example, depending on the type of food to be cooked or the degree of cooking, and control commands related to gas supply control are sent to the control circuit section 19 in order to set the heating power corresponding to each of the various control modes. is output to the gas burner 8.

Further, the control circuit section 19 has the following control function as means for preventing malfunction of the gas stove 1. That is, the control circuit section 19 is connected to the bottom portion 1 of the steel 15 in advance.
The maximum temperature increase value a on the side surface near 6 is memorized, and the temperature per unit time determined from this maximum temperature increase value a and the side surface temperature detection signal near the bottom 16 of the pot 15 by the non-contact temperature sensor 13. Compare and judge the rising price.

The operation of the gas stove I having such a configuration is as follows.

Various cooking conditions, ie, temperature conditions of the food to be cooked, are set in advance, and a signal related to the set temperature of the food to be cooked is taken into the control circuit section 19 and stored. Next, in order to cook, the pot 15 is placed on the trivet 9 of the gas stove 1, the ignition switch 3 is operated, the main solenoid valve 10, the safety valve 11 and the gas proportional valve 12 are opened, and the gas burner 8 is opened.
ignition occurs (see Figure 3).

Then, the temperature of the side surface near the bottom 16 of the steel 15 is detected by the non-contact temperature sensor 13, and a detection signal related to the temperature of the side surface near the bottom 16 is introduced into the control circuit section 19. As shown in FIG. 4, the control circuit unit 19 has a value related to the difference between the temperature of the side surface near the bottom 16 and the temperature of the food to be cooked, that is, a steady deviation (offset).
is stored, and the control circuit section 19 is connected to the bottom section 16.
The temperature of the food is determined by subtracting the steady-state deviation from the temperature of the nearby side surface.

Next, the control circuit unit I9 compares and judges the temperature of the food to be cooked at that time with the set temperature of the food to be cooked, and if the temperature of the food to be cooked is lower than the set temperature of the food to be cooked, the gas supply is stopped. A control command is output to the gas proportional valve 12 to increase the amount of gas to be supplied, while a control command is output to the gas proportional valve 12 to decrease the gas supply amount when the temperature of the food exceeds the set temperature. In this way, it becomes possible to cook the food at the set temperature.

Next, a case where the pot 15 is moved during cooking will be described.

When cooking is performed while moving the pot 15, the non-contact temperature sensor 13 detects the flame temperature as the flame extends to the temperature detection position. The control circuit section 19
The temperature rise value is determined by taking in the detection signal of the side temperature near the bottom 16 of the pot 15 by the non-contact temperature sensor 13 every unit time, and if this temperature rise value is determined by the preset temperature of the steel 15. A comparison is made with the maximum temperature rise value a at the side surface near the bottom 16 of In this case, as shown in FIG. 5, the flame temperature of the gas burner 8 is the external surface temperature,
The temperature is higher than that of the side surface near the bottom 16. Therefore, b) a, that is, when the temperature rise value exceeds the maximum temperature rise value a, it is determined that the flame of the gas burner 8 has been detected. If this determination continues for a predetermined period of time, control is performed based on this determination to output a control command for cutting off the gas supply. For this reason, the bottom 16 of the pot 15 is temporarily closed to the gas stove 1.

Even if the non-contact temperature sensor 13 detects a flame away from the Toku 9, it does not immediately indicate an abnormal condition and the gas supply is not cut off, so cooking is not interrupted and is easy to use. .

In this way, since the temperature of the side surface near the bottom 16 of the pot 15 for cooking is indirectly detected by the non-contact temperature sensor 3, accurate detection is possible regardless of the shape of the bottom of the pot 15. is possible. Further, since the non-contact temperature sensor 13 is provided at a position separated from the gas burner 8, the non-contact temperature sensor 13 is prevented from becoming dirty due to boiling over, oily smoke, etc. during cooking. Moreover,
When cooking is performed while moving the pot 15,
Even if it is determined that the flame of the gas burner 8 has been detected, unless the flame has been detected for a predetermined period of time, the control to cut off the gas supply will not be performed.
Even if the user leaves the trivet 9, it will not immediately become an abnormal state and cooking will not be interrupted, resulting in excellent usability.

(Effect of the invention) As described above, according to the present invention, the following effects are achieved.

■Since the non-contact temperature sensor detects the outer surface temperature of the cooking vessel, accurate detection is possible regardless of the shape of the bottom of the vessel. The sensor will not get dirty due to such things. Moreover, there is no need to take precautions against damage caused by the bottom of the container, making maintenance easier.

(2) memorize the maximum temperature rise value on the outer surface of the vessel, detect the temperature rise value on the outer surface of the vessel every unit time, and compare this temperature rise value with the maximum temperature rise value; If the Moeki temperature rise value exceeds the maximum temperature rise value,
When it is determined that the flame of the gas burner has been detected and this determination continues for a predetermined period of time, control is performed to cut off the gas supply based on this determination. Therefore, even if the cooking device is temporarily separated from the heating cooking device, it does not immediately indicate an abnormal condition and the gas supply is not cut off, making it easy to use without interrupting cooking. .

[Brief explanation of drawings]

FIG. 1 is an overall perspective view of a heating cooking device for implementing the heating cooking device and its control method according to the present invention, FIG. 2 is an explanatory side view of the heating cooking device shown in FIG. 1, and FIG. A block diagram of the control circuit shown in Figure 2. Figure 4 is a graph showing the relationship between the temperature of the outside surface of the vessel and the temperature of the food being cooked at that time. Figure 5 is a graph showing the relationship between the temperature of the outside surface of the vessel and the temperature of the gas burner. It is a graph showing the relationship between. 1... Gas stove, 2... Housing, 3... Ignition switch, 4... Temperature control knob, 5... Panel, 6...
... Combustion port, 7... Projection part, 8... Gas burner, 9
... Trivet, 10 ... Original solenoid valve, 11 ... Safety valve, 12 ... Gas proportional valve, 13 ... Non-contact temperature sensor, 14 ... Opening, 15 ... Pot, 16... Bottom, 17... Ignition transformer, 18... Frame rod, 19... Control circuit section*11!1

Claims (1)

[Claims] The outer surface temperature of the cooking vessel is indirectly detected by a non-contact temperature sensor, and based on the detection signal related to this outer surface temperature, a control command is output to control the gas supply. , storing the maximum temperature rise value on the outer surface of the vessel, detecting the temperature rise value on the outer surface of the vessel every unit time, and comparing this temperature rise value with the maximum temperature rise value. If the temperature rise value exceeds the maximum temperature rise value, it is determined that the flame of the gas burner has been detected, and if this flame detection continues for a predetermined period of time, a control command for cutting off the gas supply is issued as an abnormal state. A heating cooking control method characterized by outputting.