JPH03289916A - Heating cooker - Google Patents

Abstract

PURPOSE:To obtain a heating cooker of high response capable of accurately detecting the temperature of a cooked material by providing an infrared detecting means for detecting infrared irradiated from the cooked material, and controlling a heating means on the basis of output from the infrared detecting means. CONSTITUTION:Infrared is irradiated from the cooked material in a heated pot 2 heated with a heating means 11 provided in a heating cooker body 10, corresponding to the temperature level of the cooked material. The radiation energy density of the infrared is detected with an infrared detecting means 12 and transmitted to a heat control means 13 in the heating cooker body 10. Also, the heat control means 13 controls the heating means 11. The infrared detecting means 12 is installed at a position approximately two meters above a pot placing seat 14. The angle of visibility for the infrared detecting means 12 is set at approximately three degrees for detecting the infrared radiation energy within a range of approximately 210mm diameter on the pot placing seat 14. According to the aforesaid construction, the actual temperature of the cocked material can be obtained from a relationship between the infrared energy density and temperature, thereby ensuring highly accurate temperature detection.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a cooking device using a nichrome wire heater, a sheathed heater, or electromagnetic induction heating.

BACKGROUND OF THE INVENTION Conventionally, this type of cooking device has been constructed as shown in FIG. 9 or 10.

The one shown in FIG. 9 is a heating cooker using a heating wire, in which a temperature detecting means 3 is arranged in the center of a sheathed heater 1 (or a nichrome wire heater) so as to come into contact with the outer bottom surface of a pot to be heated 2. The temperature of the food to be cooked in the pot is indirectly detected by a temperature detection means 3 to perform heating control.

Moreover, the one shown in FIG. 10 is a heating cooker using electromagnetic induction heating, in which a temperature detection means 3 is arranged in contact with the back surface of a ceramic top plate provided above the high frequency magnetic flux generating coil 4. The temperature of the pot 2 to be heated is indirectly detected by a temperature detection means 3 to perform heating control.

Problems to be Solved by the Invention All of these conventional cooking devices have a problem in that the temperature of the food to be cooked can only be detected indirectly, and the responsiveness to changes in the temperature of the food to be cooked is poor. Particularly in cooking, such as tempura or stir-fry, where the temperature is likely to change depending on the input of ingredients, it is essential for cooking performance to improve the responsiveness to temperature changes of the oil and the pot 2. In particular, heating cookers using electromagnetic induction heating have the advantage of high thermal efficiency, but they do not have a ceramic top plate6.
Because of its poor thermal conductivity, its responsiveness to temperature changes is poor, and the above-mentioned advantages have not been fully utilized.Therefore, a temperature detecting means with good responsiveness has been desired.

Furthermore, as mentioned above, the conventional heating cooker is configured to detect the temperature indirectly via @2 or via the pot 2 and the top plate 6, so when the pot is changed, the heat transfer characteristics change. There was also the problem that the temperature detection accuracy deteriorated.

The present invention has been made to solve the above problems, and an object of the present invention is to provide a cooking device that can accurately detect the temperature of an object to be cooked and has excellent responsiveness.

Means for Solving the Problems In order to achieve the above object, the present invention has a first means that includes a heating means, a heating control means for controlling the heating means, and detecting infrared rays emitted from the food to be cooked. and an infrared detecting means, and the heating means is controlled based on the output of the infrared detecting means. The second means is to arrange an infrared detection means above the cooking device main body,
Communication between the infrared detecting means and the heating control means is performed using electrical signals, wireless signals, or optical signals. A third means is to provide an infrared detection means in the cooking device main body, and detect the infrared rays emitted from the food through a reflecting mirror disposed above the cooking device main body.

The fourth means is to arrange heating elements controlled at a plurality of predetermined temperature points at the pot placement position of the cooking device main body and on both sides thereof, and to detect the temperature of these heating elements using infrared detection means. The infrared detecting means is displayed on a display section to adjust the aim of the infrared detecting means. A fifth means is to provide a light emitting means whose optical axis is aligned with the sight of the infrared detecting means so as to be substantially concave, and to adjust the sight of the infrared detecting means using the optical axis of the light emitting means as a guide. It is something. The sixth means includes a temperature probe connected to the cooking device main body, a temperature detecting means including the temperature glove as a part, and a correction instruction switch provided in the heating cooking device main body,
The output of the infrared detecting means is corrected by operating a correction instruction switch while measuring the temperature of the food to be cooked with the temperature glove at any time.

According to the above-described configuration, the present invention detects infrared rays emitted from the food to be cooked and controls the heating means based on the output thereof, so that responsiveness to changes in the temperature of the food to be cooked can be improved. .

Further, since the infrared detecting means can be easily aimed correctly at the food to be cooked, and the emissivity of infrared rays can be corrected due to differences in substances, the accuracy of the detected temperature can also be improved.

EXAMPLES Hereinafter, examples of the present invention will be described with reference to FIGS. 1 to 8.

(Example 1) FIG. 1 is a block diagram of the main parts of a heating cooker according to an example of the present invention.
Infrared rays corresponding to the temperature are emitted from the food in the heated pot 2 heated by the temperature. The radiant energy density of this infrared ray is detected by the infrared detection means 12 and transmitted to the heating control means 13 in the cooking device main body 1°, and the heating control means 13 controls the heating means 11.

FIG. 2 is an external perspective view of the heating cooker of this embodiment.
is installed. Here, the viewing angle of the infrared detection means 12 shown by the broken line is set to about 3 degrees.
It is designed to detect infrared radiant energy in a range of approximately 210 millimeters in diameter. In this embodiment, the detected value is converted into an electrical signal and transmitted to the heating control means 13 in the cooking device main body 1o through a signal line arranged in the support column 15, but this communication is Needless to say, this can also be done using radio signals or optical signals.

Next, how to aim the infrared detecting means 12 will be explained. First, as shown in FIG. 3, a heating element 16a controlled at a plurality of temperature points is placed on the pot mounting table 14.

Arrange 15b and 15C in ascending order. In this embodiment, the temperatures of the heating elements 15a, 15b, and 15c are set at 40 degrees and 50 degrees, respectively.
The heating element 15b in the center is located at the position of the heating means 13, and the temperature thereof is set as the appropriate temperature. As a result, the temperature distribution on the line from point A to point B of the pan mounting table 14 shown in FIG. 3 becomes approximately as shown in FIG. 4. next,
When an aiming adjustment switch (not shown) provided on the main body is pressed, the infrared detecting means 12 detects each heating element 15a, 15b.
.

15c is detected and its intensity is displayed on the display section 16 of the main body. The display section 16 displays the level of power setting for the heating means 11 during normal cooking, and is made up of six light emitting diodes. Now, suppose that the infrared detection means 12 is aimed at B as shown in FIG.
If it were shifted toward the point, the detected infrared radiation energy would be mainly infrared radiation from the heating element 15c, which is larger than the appropriate infrared radiation energy, so it would be on the "strong" side as shown in Figure 5. (indicated by the number "4"). In response to this display, the infrared detection means 12 is rotated in the direction of arrow C in FIG.
It can be seen that it is only necessary to rotate the display so that the display ``2'' or ``3'' of 6 is displayed. By performing this adjustment in two orthogonal directions, the infrared detecting means 12 can be aimed.

Next, correction of the infrared radiation energy density will be explained. The relationship between the energy density of infrared rays emitted from a blackbody with a wavelength of 7 to 20 microns and temperature is shown in Figure 6, but the actual radiant energy from cooking is smaller than this. In other words, the radiant energy density from the black body is Eb, and the radiant energy density from the actual cooking food is E,
If emissivity is ε, then E=εEb (1). Here, the emissivity ε is ε<1. Once the emissivity ε is known, the actual temperature of the food to be cooked can be determined from equation (1) from the relationship between the value of the emissivity ε and the temperature and the infrared energy density radiated from the blackbody shown in FIG. Therefore, in this embodiment, the temperature of the infrared detecting means 12 is increased by operating the correction instruction switch 21 to obtain the emissivity ε while directly measuring the temperature of the food using the temperature probe 2o shown in FIG. It corrects the force.

This correction work can be performed at any time, such as when the color of the food changes as the cooking progresses or when ingredients are added. In addition, since the temperature probe 2o can be removed from the food when not performing correction work, it will not interfere with the cooking process.

(Example 2) Next, a second embodiment of the present invention will be explained with reference to FIG.

The infrared pressure detection means 12 disposed in the cooking device main body 1Q detects the pressure of infrared rays from the food to be cooked that is reflected via the return mirror 30 disposed above the heating cooking device main body 10.
The heating means 11 is controlled by inputting the signal to the heating control means 13.

(Example 3) Next, a third embodiment of the present invention will be explained with reference to FIG.

The infrared detection means 12 disposed above the main body 10 includes:
A light emitting means 40 whose optical axis is aligned substantially with the sight of the infrared detecting means 12 is integrally provided, and the sight of the infrared detecting means 12 is adjusted using the optical axis of the light emitting means 4o as a guide. . 41 is a switch that causes the light emitting means 4o to emit light. In this embodiment, the range r illuminated by the light emitting means 4o is made somewhat smaller than the range R over which the infrared detecting means 12 detects infrared rays, so that accurate aiming can be achieved.

Effects of the Invention As is clear from the description of the above embodiments, according to the present invention,
The temperature of the food to be cooked is directly detected by detecting the energy density of infrared rays emitted from the food to be cooked, thereby providing a heating cooker with good responsiveness to changes in the temperature of the food to be cooked. can. In particular, in a cooking device using electromagnetic induction heating, the advantage of high thermal efficiency can be effectively utilized.

Furthermore, since the temperature of the food to be cooked is directly detected, the temperature can be detected with high accuracy even if the pot is changed.

Furthermore, since the infrared detection means can be easily aimed correctly at the food to be cooked, and the emissivity of infrared rays can be corrected depending on the difference in substance, the temperature of the food to be cooked can be detected with high accuracy.

[Brief explanation of drawings]

FIG. 1 is a block diagram of the main parts of the heating cooker according to the first embodiment of the present invention, FIG. 2 is an external perspective view of the heating cooker, and FIGS. 3 to 6 are aiming points of the infrared detecting means. 6 is a diagram showing the relationship between the energy density of infrared rays emitted from a black body and temperature, and FIG. 7 is a configuration diagram of a heating cooker according to a second embodiment of the present invention. FIG. 8 is a diagram illustrating how to aim the infrared detecting means according to the third embodiment of the present invention;
FIG. 9 is a side sectional view of a heating cooker using a conventional heating wire, and FIG. 10 is a side sectional view of the same electromagnetic induction heating cooker. 1o...Heating cooker body, 11...Heating means, 12...Infrared detection means, 13...
...Heating control means, 15a, 15b, 15c...
... Heating element, 16 ... Display section, 20 ...
・Temperature probe, 21... Correction instruction switch,
3o... Reflector, 40... Light emitting means.

Claims (6)

[Claims] (1) The heating control means includes a heating means, a heating control means for controlling the heating means, and an infrared detection means for detecting infrared rays emitted from the food to be cooked, and the heating control means controls the heating means. (2) The infrared detecting means is disposed above the cooking device main body, and communication between the infrared detecting means and the heating control means is performed by an electric signal, a wireless signal, or an optical signal. Heating cooker. (3) The heating cooking device according to claim 1, wherein an infrared detecting means is provided in the heating cooking device main body, and infrared rays emitted from the food to be cooked is detected via a reflecting mirror disposed above the heating cooking device main body. (4) Arranging a plurality of heating elements each controlled at a predetermined temperature point at the pot placement position of the cooker body and on both sides thereof,
The heating cooker according to any one of claims 1, 2 and 3, wherein the temperature of these heating elements is detected by an infrared detection means and displayed on a display section provided on the main body to adjust the aim of the infrared detection means. . (5) Claims 1, 2, and 3, wherein a light emitting means is provided whose optical axis is aligned substantially with the sight of the infrared detecting means, and the sight of the infrared detecting means is adjusted using the optical axis of the light emitting means as a guide.
The heating cooker described in any of the above. (6) A temperature probe connected to the cooking device main body, a temperature detecting means including this temperature probe as a part, and a correction instruction switch provided in the heating cooking device main body, and the temperature probe The cooking device according to any one of claims 1 to 6, wherein the temperature is measured and the output of the infrared detecting means is corrected by operating a correction instruction switch.