JPH04282109A - Rotary cooking machine - Google Patents

Abstract

PURPOSE:To realize such inclination type rotary cooking machine as an appropriate inclination is given to cooking. CONSTITUTION:The rotary cooking machine is constituted so that a temperature of a cooking pot at the time when heating is started by a heating means is detected by a temperature detecting means, and the cooking pot is inclined by a control means, based on a temperature gradient of a detected temperature. Also, this rotary cooking machine is constituted so that when the temperature gradient of the detected temperature is larger than a reference value, the cooking pot is inclined by an inclining means. Moreover, this rotary cooking machine is constituted so that when the temperature gradient of the detected temperature is smaller than the reference value, heating by the heating means is stopped, and also, an alarming means is operated.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rotary cooking machine that automatically stirs and cooks cooking ingredients such as rice and vegetables by rotating a heated cooking pot while tilting it.

0002

2. Description of the Related Art FIG. 6 shows the structure of a conventional rotary cooking machine of this type, which is described in, for example, Japanese Patent Application Laid-Open No. 175375/1983.

In FIG. 6, 1 is the main body of the cooker, 2 is a cooking container, and 3 is a hinge. 4 is a support member, and pin 4a
and first and second support levers 4b and 4c. 5 is a heat insulating member, 6 is an induction heating coil, 7 is a cooking pot, 8 is a driving means, and 9 is its rotating shaft. The driving means 8 is attached to the inner surface of the cooking container 2, and the cooking pot 7 is fixed to the tip of the rotating shaft 9.

Further, 10 is a lid body, 11 is a small lid, 12 is a flange of the cooking pot 7, and 13 is a slip ring. The lid 10 is screwed onto the top of the cooking container 2.
Furthermore, a small lid 11 is screwed on. Reference numeral 14 indicates cooking materials, and 15 and 16 control units for controlling rotation speed, heating temperature, heating time, etc.

[0005] In this electromagnetic cooker, the cooking pot 7 is rotated via the driving means 8, and the induction heating coil 6 is energized to heat its outer circumference. After heating the cooking pot 7, add oil. Put the cooking ingredients 14 into the cooking pot 7, making sure that the oil is evenly coated inside the cooking pot 7, and quickly close the lid 10.
Cover the top of cooking pot 7 with

[0006] Next, when the cooking pot 7 is kept heated and rotated by the driving means 8, the cooking ingredients 14 are stirred and stirred in the cooking pot 7 while being heated. start. When the time is right, remove the small lid 11 and add seasonings, and if necessary, tilt the cooking pot 7 with the support member 4 so that the cooking material 14 comes into contact with the inside part. and,
By continuing to heat and rotate the cooking pot 7, stir-frying the cooking ingredients 14 is automatically completed.

[0007]

[Problems to be Solved by the Invention] With the electromagnetic cooker having such a configuration, there is no need to lift and rotate the pot etc. by hand while stirring the cooking ingredients 14 with chopsticks or a Chinese spatula, and it is different from conventional cookers. In comparison, it automatically stirs by tilting and rotating, making stir-fried dishes extremely convenient. However, if the fastening knob 4a of the support member 4 is loosened, the first
Since the cooking pot 7 is manually tilted by stretching the second support members 4b and 4c, the tilting operation is extremely troublesome.

[0008] Therefore, cooking conditions such as the angle of inclination and heating time are set in advance according to the type and capacity of cooking, and after the cooking material 14 is put into the cooking pot 7, the cooking pot 7 is controlled using power such as a motor. This makes cooking almost automatic, making it even more convenient. On the other hand, in the case of cooking that uses water regardless of the amount, such as boiled food or rice cooking, cooking may be done while holding the cooking pot 7 horizontally, or
The inclination of the cooking pot 7 may be limited to within a certain angle. However, for example, if you accidentally input and set the tilting motion of the cooking pot 7 when cooking a simmered dish, the cooking pot 7 will start tilting during the cooking process, and the water and cooking ingredients inside will flow out and you will have to start over again. It will not happen. In particular, if you leave the kitchen during reservation cooking,
There are problems such as water and cooking materials 14 flowing onto the cooking table and floor, causing not only stains but also the risk of causing a fire.

The present invention has been made to solve the problems of the conventional devices as described above, and prevents the cooking pot from tipping unconditionally and causing the cooking ingredients to flow out, staining the surrounding area or causing a fire. The aim is to realize a rotary cooking machine that is free from fear.

0010

[Means for Solving the Problems] The present invention provides a setting means for selecting and setting the type of cooking, a heating means for heating a cooking pot, and a temperature detecting the temperature of the cooking pot heated by the heating means. a detection means; a rotation means for rotating the cooking pot;
In the rotary cooking machine, the rotary cooking machine includes a tilting means for tilting the cooking pot, and a control means for controlling the tilt angle of the cooking pot via the tilting means in accordance with the cooking set by the setting means, in which heating is started by the heating means. The rotary cooking machine is configured such that the temperature of the cooking pot is detected by a temperature detection means, and the cooking pot is tilted by a control means based on the temperature gradient of the detected temperature.

[0011] Furthermore, the rotary cooking machine is configured such that the cooking pot is tilted by the tilting means when the temperature gradient of the detected temperature is larger than the reference value.

Furthermore, the rotary cooking machine is configured such that when the temperature gradient of the detected temperature is smaller than a reference value, the heating of the heating means is stopped and the alarm means is activated.

[0013]

[Operation] When cooking ingredients are put into the cooking pot and the start switch is pressed, the heating means heats the cooking ingredients through the cooking pot and the temperature sensor starts detecting the temperature of the cooking pot. The temperature gradient of the cooking pot detected by the temperature sensor is compared with a reference temperature gradient in the control section. As a result of the comparison, the cooking course is determined based on the magnitude of the temperature gradient with respect to the reference value, and when the temperature gradient is large or small, the tilting means is driven and the cooking pot is tilted according to the set tilt angle to proceed with the stir-fry cooking. in general,
If the temperature gradient detected after starting the cooking of boiled food or rice cooking using water is larger than the standard value, it is considered to be an erroneous operation.
The heating means stops heating the cooking pot, and at the same time the alarm buzzer and lamp light up to notify you of a setting error.

[0014]

Embodiment FIG. 1 is an explanatory diagram of the configuration of an embodiment of the present invention. In FIG. 1, the same or corresponding parts as those in FIG. I will explain it in some detail here.

In FIG. 1, 20 is a base. 21 is a control unit provided on the base 20 and equipped with calculation and storage functions;
2 is an operation section. Both the control unit 21 and the operation unit 22 are ICs.
The operating section 22 is equipped with a display 23 and various touch keys 24 for selecting cooking courses. 25 is a support base attached to the base 20, 26 is a tilting motor, 27 is an output shaft,
The dotted line 28 is a gear train, and 29 is a tilting shaft.

30 is a cooking container. 31 is a bracket, and 32 is an induction heating coil. The cooking container 30 is attached to the tilting shaft 29 by a bracket 31, and the tilt angle θ is configured to be adjustable. 33 is a rotation motor, 34
are two pulleys, and 35 is a belt. Further, 36 is a pot holder base, and 37 is a bearing for the pot holder base 36. The two pulleys 34 are the rotation motor 33 and the pot holder base 3.
6 and is connected to the rotation motor 3 via a belt 35.
3 is transmitted to the pot holder base 36. The cooking container 30 and the pot holder base 36 are made of a non-magnetic material with low thermal conductivity, such as ceramics or heat-resistant plastic.

40 is a cooking pot, and 41 is a pot lid. If necessary, a stirring blade is formed inside the cooking pot 40, and a stirring blade is formed inside the cooking pot 40.
is provided with an inlet for adding seasonings and the like. A magnetic material is used for the cooking pot 40, and has particularly high relative magnetic permeability.
Iron-based metal materials with high resistivity are suitable. 43 is a temperature sensor provided in the center of the pot holder base 36, and 44 is a spring. The temperature sensor 43 is applied with upward spring pressure by a spring 44, and its sensing surface is brought into contact with the bottom surface of the cooking pot 40 to detect the temperature and output a detection signal to the control section 21. Further, 45 is a cooking material in the cooking pot 40.

The cooking operation of the embodiment of the present invention having such a configuration will be explained below using the case of cooking fried rice as an example.

[0019] In advance, prepare a standard amount (for example, four servings) of vegetables such as cabbage and meat by chopping them, and also cook a standard amount of rice in a separately prepared rice cooker. After pulling out the power cord of the cooking machine and connecting it to an outlet, the cooking pot 40 is set on the pot holder base 36 of the cooking container 30. Turn on the power switch and while looking at the display on the operation unit 22,
The cooking course ``stir-fry'' is selected and touch input is performed using the touch key 24. When "stir-fry" is selected, cooking conditions such as the tilt angle θ, rotation speed r, and heating temperature t suitable for cooking are set, and preparations for starting cooking are completed.

When the preparation is completed, when a high-frequency excitation current of about 20 to 50 KHz is applied to the induction heating coil 32, an alternating eddy current flows inside the cooking pot 40 within the magnetic field due to the electromagnetic induction effect, and Joule Heat is generated. As a result, the heat generated by electromagnetic induction begins to rapidly heat the cooking pot 40. At the same time that heating of the cooking pot 40 starts, the temperature sensor 43 causes the control unit 21 to control the cooking pot 4.
Input of a detection signal for the temperature of 0 is also started.

When the cooking pot 40 is heated, an appropriate amount of edible oil is poured into the cooking pot 40. Then, the rotation motor 33 is driven to connect the cooking pot 40 to the cooking pot 40 via the pot holder base 36.
Rotate to spread the oil over the inner surface of the cooking pot 40. When the properly heated oil is distributed, the already chopped meat and vegetable ingredients are put in, and the top of the cooking pot 40 is covered with the pot lid 41 and the lid is closed.

[0022] Here, the tilting motor 26 is driven,
The cooking pot 40 and the cooking container 30 are tilted together by an angle θ through the gear train 28 and the tilting shaft 29. Inclination angle θ of cooking pot 40
, the rotational speed r of the rotation motor 33, and the heating temperature t.
As mentioned above, cooking proceeds at a price commensurate with "stir-fry dishes." In this case, in particular, the tilting motor 26 that tilts the cooking container 30 starts its driving operation based on the following determination.

[0023] In general, the temperature rise rate when heated is different between dishes that use water such as "cooked rice" and "simmered dishes" and "stir-fried dishes" that use little water. Figures 2 and 3 show experimental results of temperature changes for each cooking course. Figure 2 shows the temperature characteristics of "boiled Chinese cabbage in cream" using water, and Figure 3 shows the temperature characteristics of five types of "stir-fried dishes" such as "Gomoku tofu" that use almost no water. In both FIGS. 2 and 3, the horizontal axis is time and the vertical axis is temperature. As is clear from the characteristic curves in both figures, the temperature gradient τ is as follows: τ=(T2-T1)/(t2-t1)=△T/
△t...(1), and between τ1 of "stir-fried dishes" and τ2 of "simmered dishes", τ1>τ2

It has been shown that there is a relationship as shown in (2). Then, the reference temperature gradient τs is selected from the above equation (2) and stored in the control unit 21.

Therefore, as shown in the flowchart of FIG. 4, when the cooking start key 24 is touched and the induction heating coil 32 is turned on, the temperature sensor 43 detects the temperature of the cooking pot 40 as described above. Start detection. The detection signal of the temperature sensor 43 is output to the control unit 21, and the temperature gradient τ is compared with the reference temperature gradient τs. As a result of the comparison, when the temperature gradient τ is τ>τs, the food is considered to be a “fried dish”, and when τ≦τs, the food is determined to be a “simmered dish”, etc.

[0025] When the temperature gradient τ is τ>τs,
Then, following the normal sequence, the tilting motor 26 is driven and the cooking pot 40 is tilted at a predetermined tilt angle θ. Thereafter, the already cooked rice and seasonings are placed in the cooking pot 40 in the same manner, and then heating and tilt rotation are continued for a certain period of time. As a result, the rice and ingredients are evenly mixed by tilting and rotating the cooking pot 40, and the cooking ingredients 45 are fried evenly and uniformly. When cooking is completed, the induction heating coil 32 and the power switch are turned off, rotation and heating of the cooking pot 40 are stopped, and the cooking pot 40 is returned to the horizontal position. After that, the fried rice in the finished cooking pot 40 is served and the meal is started.

FIG. 5 shows a flowchart of another embodiment of the invention. When "rice cooking" or "simmered food" is being cooked, the temperature gradient τ is compared with the reference temperature gradient τs in the same manner as described above. If the comparison result is τ≦τs as in the case of FIG. 5, it is considered that there has been an erroneous input operation. Then, the induction heating coil 32 and the rotation motor 33 are turned off and stopped. At the same time, the display lamp of the operation unit 22 flashes and an alarm sound is emitted to notify the operator of an erroneous operation, and the abnormality is handled.

In the above embodiment, the type of cooking is determined by comparing the detected temperature gradient τ with one reference value τs. The type of cooking may be determined by comparing the slope τ, and cooking may be performed using the tilt angle θ, heating temperature t, and other cooking conditions appropriate for the cooking. Further, in the embodiment, a case has been described in which the cooking pot 42 is fixed to the motor shaft 35 of the rotation motor 33 provided inside the cooking container 30 and rotated. The rotating means, tilting means, and heating means of the cooking pot 42 are not limited to those in the embodiment.

[0028]

Effects of the Invention The present invention provides a setting means for selecting and setting the type of cooking, a heating means for heating a cooking pot, a temperature detecting means for detecting the temperature of the cooking pot heated by the heating means, and a cooking method. A rotary cooking machine comprising: a rotating means for rotating a pot; a tilting means for tilting a cooking pot; and a control means for controlling an inclination angle of the cooking pot via the tilting means in response to cooking set by a setting means. , detecting the temperature of the cooking pot with the temperature detection means when heating is started by the heating means,
A rotary cooking machine is constructed in which a cooking pot is tilted by a control means based on a temperature gradient of detected temperatures.

Furthermore, the rotary cooking machine is configured such that the cooking pot is tilted by the tilting means when the temperature gradient of the detected temperature is larger than the reference value.

Furthermore, the rotary cooking machine is configured such that when the temperature gradient of the detected temperature is smaller than the reference value, the heating of the heating means is stopped and the alarm means is activated.

As a result, unlike conventional electromagnetic cookers, there is no need to manually tilt the cooking pot. Also, when cooking simmered dishes, you may accidentally use the cooking pot 2.
Even when inputting and setting the tilting operation in step 7, the cooking pot 27 will not tilt during cooking and the water and cooking materials inside will not flow out and the cooking will have to be restarted. Furthermore, even if you leave the kitchen for pre-ordered cooking, there is no need to worry about staining the floor with water or cooking materials or causing a fire.

Therefore, according to the present invention, it is possible to provide a rotary cooking machine that is safe, has no waste, and is convenient to handle.

[Brief explanation of the drawing]

FIG. 1 is a configuration explanatory diagram of an embodiment of the present invention.

FIG. 2 is a temperature characteristic diagram illustrating the operation of the embodiment of the present invention.

FIG. 3 is another temperature characteristic diagram illustrating the operation of the embodiment of the present invention.

FIG. 4 is a flowchart illustrating the operation of the embodiment of the present invention.

FIG. 5 is a flowchart illustrating the operation of another embodiment of the present invention.

FIG. 6 is an explanatory diagram of the configuration of a conventional device.

[Explanation of symbols]

20 Base, 21 Control unit, 22 Operation unit, 23
Display unit, 24 Touch key, 25 Support stand, 2
6 tilting motor, 27 output shaft, 28 gear train, 29 tilting shaft, 30 cooking container, 31 bracket, 32 induction heating coil, 33 rotation motor, 34 pulley, 35 belt, 36 pot holder base, 37 bearing, 40 cooking pot, 41 pot lid, 43 temperature sensor, 44 spring, 45 cooking material.

Claims (3)

[Claims] 1. Setting means for selecting and setting the type of cooking, heating means for heating a cooking pot, temperature detection means for detecting the temperature of the cooking pot heated by the heating means,
A rotating means for rotating the cooking pot, a tilting means for tilting the cooking pot, and a control means for controlling the tilt angle of the cooking pot via the tilting means in accordance with the cooking set by the setting means. In the rotary cooking machine, the temperature of the cooking pot is detected by the temperature detection means when heating is started by the heating means, and the cooking pot is tilted by the control means based on the temperature gradient of the detected temperature. A rotary cooking machine characterized by the following configurations. 2. The rotary cooking machine according to claim 1, wherein the tilting means tilts the cooking pot when the temperature gradient of the detected temperature is larger than a reference value. 3. The rotary cooking machine according to claim 1, wherein the rotary cooking machine is configured to stop heating of the heating means and operate an alarm means when the temperature gradient of the detected temperature is smaller than a reference value. .