JPH04236015A - Heating and cooking device - Google Patents

Abstract

PURPOSE:To provide a device of cooking that cooks foods with a heater for heating and in which sensor detection is carried out stably and the cooking time is short while the state of the finished food never deteriorates. CONSTITUTION:In a device of cooking by heating in which a food placed in a heating chamber 2 is roasted by heaters 6 and 8 air is blown into the heating chamber 2 by a blower 114 while a sensor 18 for detecting the moisture, etc., in the heating chamber 2 is in operation, and after this the air blown into the heating chamber 2 is stopped in the middle of the heating.

Description

[Detailed description of the invention]

[Purpose of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device for cooking food using a heater.

0002

2. Description of the Related Art Conventionally, in a heating cooking device such as a toaster range that can cook toast using a heater, for example, when toasting a loaf of bread, the bread is placed in a heating chamber, and the heating is heated at a preset constant rate. I am baking a loaf of bread, taking my time.

However, with this configuration, if the amount of heat generated by the heater changes due to changes in the amount of bread or the power supply voltage, the degree of toasting of the bread may vary, resulting in burnt or not-baked bread.

[0004] Therefore, a configuration has been proposed in which the dryness of the surface of the bread is determined by detecting the water vapor generated from the bread using a sensor, and the heating time of the heater is determined based on the result of this determination to perform optimal cooking. Proposed.

[0005]

[Problems to be Solved by the Invention] However, in the above configuration, the sensor for detecting water vapor is installed in the exhaust duct that connects the heating chamber to the outside, and furthermore, during heating by the heater, no air is blown into the heating chamber. Since the sensor detects the water vapor generated from the bread without moving, there is a problem in that the detection voltage of the sensor pulsates and becomes unstable.

[0006] Therefore, if air is blown into the heating chamber by a fan, a certain amount of water vapor will flow to the sensor, thereby stabilizing the output voltage of the sensor and solving this problem. However, by constantly blowing air during cooking, There are problems such as the inside of the heating chamber is cooled, prolonging the cooking time, and the surface of the bread becomes unnecessarily dry, resulting in poor quality of the finished product.

The present invention has been made in consideration of the above circumstances, and provides a heating cooking device that stably performs detection by a sensor, shortens the cooking time, and does not deteriorate the finished state of the food. The purpose is to [Structure of the invention]

[0008]

[Means for Solving the Problems] The present invention provides a heating cooking apparatus in which food placed in a heating chamber is baked by a heater, which includes a sensor for detecting humidity, etc. in the heating chamber;
The present invention is characterized in that it includes a blowing means for blowing air into the heating chamber at least while the sensor is detecting the detection, and a control means for stopping the blowing of air into the heating chamber by the blowing means during heating.

[0009]

[Operation] The blowing means that blows air into the heating chamber is stopped during heating, so while the sensor is detecting water vapor coming out of the food, air is blown into the heating chamber by the blowing means. Since water vapor stably flows to the sensor due to the air blowing, the detection voltage of the sensor becomes stable.

0010

DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings.

In FIGS. 2 and 3, 1 is a main body;
A box 3 forming a heating chamber 2 is provided within the main body 1 . A front opening of the heating chamber 2 is provided with a door 4 that can be opened and closed. A reflective plate 5 with a glossy inner surface is provided at the top of the box 3, and inside the reflective plate 5 is an upper heater whose outer tube is made of ceramic and a nichrome wire is provided inside. 6 are arranged. Further, on the outer surface of the bottom portion 7 of the box body 3, a planar lower heater 8, a heat insulating material 9, and a heat shield plate 10 are arranged.

[0012] In the center of the bottom part 7, a motor 11 is installed.
A bottom portion 7 is disposed on the rotating shaft 11a of the motor 11.
A transmission shaft 12 passing through the heating chamber 2 is connected thereto. The upper end of the transmission shaft 12 is fitted with a wire-mesh-like rotary table 13 having a large number of openings. A plurality of rollers 16 are attached to the outer periphery of the rotary table 13, and the rotary table 13 is rotationally driven by the motor 11 via a transmission shaft 12.

Further, a fan 14 as a blowing means for sending air into the heating chamber 2 and a fan motor 15 for rotating this fan are provided on the side of the box 3. An exhaust duct 17 for discharging the air blown into the heating chamber 2 to the outside is provided in the side part of the side box 3, and at the top of this exhaust duct 17 there is a sensor that detects humidity, etc. A gas sensor 18 is attached. An operation panel section 19 is provided on the front right side of the main body 1, and various switches 20 and a display device 21 are provided.

Further, in FIG. 4 showing the electrical configuration, a control circuit 22 mainly composed of a microcomputer, which is a control means, has a function of controlling overall operation.
An operation control program is stored. The above control circuit 2
2 receives switch signals from various switches 20,
In addition to driving the display device 21, the magnetron 24, motor 11, and fan motor 15 are connected via the drive circuit 23.
, the upper heater 6, and the lower heater 8. Next, the operation of the above configuration will be explained with reference to FIGS. 1 and 5.

The control contents of the control circuit 22 are shown in the flowchart of FIG. FIG. 5 shows the change in the output voltage detected by the gas sensor 18 during heating during toast cooking, and the energization control state of the fan motor 15, upper heater 6, and lower heater 8. When baking bread as food, for example, the rotary table 13 is used as shown in FIG.
and close door 4. Thereafter, among the various switches 20 of the operation panel section 19, the toaster cooking setting switch is operated, and the cooking start switch is operated. Thereby, as shown in FIG. 5, the upper heater 6 and the lower heater 8 are energized to start heating operation. (Figure 1 step S1)

[
[0016] As a result, steam is generated as the bread is heated, and this steam is detected by the gas sensor 18.
The output voltage value based on this detection is read into the control circuit 22. (Step S2)

Then, when the sensor voltage reaches its peak (
Step S3), the control circuit 22 controls this peak value (P
) is read (step S4). Thereafter, the control circuit 22 continues to read the detected output voltage from the gas sensor 18 and continues to read the detected output voltage from the gas sensor 18 for a predetermined period of time t1 (for example, 2
minutes) (step S5), calculate the rate of change α in water vapor concentration with respect to the peak value (P) (step S6),
It is calculated whether this rate of change α is high or low based on “0.2”. (Step S7).

For example, if the value exceeds 0.2, it is assumed that the food has been stored at room temperature, and the remaining heating time is 3 minutes and 30 minutes.
The heating operation is performed by setting the heating time to seconds (step S8). On the other hand, if it is less than "0.2", it is determined that the food is frozen and stored, and the remaining heating time is set to 3 minutes and 30 seconds, and a heating operation is performed (step S9). It should be noted that the reason why the remaining heating time differs depending on the rate of change α is that the amount of water vapor generated differs between foods stored frozen and foods stored at room temperature, which has been confirmed through experiments. Moreover, since the degree of browning varies depending on the degree of dryness of the surface, it is necessary to adjust the remaining heating time.

Next, the power to the fan motor 16 is cut off to stop the rotation of the fan (step S10). Then, the set remaining heating time is counted (step S11), and when the set time is reached (step S12),
The heating operation is stopped (step S13).

[0020] From the start of heating until the gas sensor 18 detects the output voltage due to water vapor and reaches the predetermined time t1, the fan motor 16 is driven to blow air into the heating chamber 2, so that the water vapor is Since the air flows stably to the gas sensor 18 due to the air blowing, the detection voltage of the sensor becomes stable. Therefore, by rotating the fan at least while water vapor is being detected by the gas sensor 18, a stable sensor output voltage can be detected, and the air blowing into the heating chamber 2 is stopped after the remaining heating time is set. As a result, the inside of the heating chamber is cooled and the cooking time becomes longer, and the bread does not dry out unnecessarily and become unfinished.

It should be noted that the present invention is not limited to the above-mentioned embodiment, and although the fan blows air into the heating chamber by stopping the drive of the fan motor, it is possible to leave the drive to the fan motor as it is. , a damper mechanism or the like may be used to cut off the air blowing into the heating chamber.

[0022]Although the fan continues to blow air into the heating chamber until time t1 has elapsed from the start of cooking, at least the peak value at which the sensor detects water vapor and t1
Various modifications are possible without departing from the spirit of the present invention, such as a configuration in which the fan motor may be driven to blow air into the heating chamber only before and after the elapsed time.

[0023]

[Effects of the Invention] As explained above, according to the present invention, while the sensor is detecting water vapor, air is blown into the heating chamber by the blowing means, so that the sensor output voltage can be detected stably. In addition, since the air blowing to the heating chamber by the air blowing means is stopped during heating, the heating chamber is not cooled more than necessary, which shortens the cooking time and prevents the food from drying out. Therefore, the quality of cooking can be improved.

[Brief explanation of the drawing]

[Fig. 1] Flowchart for explaining the operation of the present invention

[Fig. 2] External perspective view of the present invention

[Fig. 3] Longitudinal front view of the present invention

FIG. 4 is a block circuit diagram showing the electrical configuration of the present invention.

[Figure 5] Time chart of changes in water vapor and fan and heater operations in the operation of the present invention

[Explanation of symbols]

2 is a heating chamber, 18 is a gas sensor (sensor), 14 is a fan (air blowing means), and 22 is a control circuit (control means).

Claims (1)

[Claims] Claim 1: A heating cooking device that uses a heater to bake food placed in a heating chamber, comprising: a sensor that detects humidity, etc. in the heating chamber; and a blower that blows air into the heating chamber at least while the sensor is detecting the humidity. What is claimed is: 1. A heating cooking device comprising: a means for heating the heating chamber; and a control means for stopping the blowing of air into the heating chamber by the blowing means during heating.