JPH05141661A - Heating and cooking device - Google Patents

Abstract

PURPOSE:To properly set a fire extinguishing temperature even in the case that the type of a pan is different from another one. CONSTITUTION:A temperature sensor 5 is contacted with a bottom part of a pan 2 to detect its temperature. A signal processing part 6 judges a temperature for stopping a heating condition of a cooked item in response to an output of the temperature sensor 5. A gas supplying control part 4 extinguishes the flame at a burner 1 in response to a result of judgement of the signal processing part 6. In order to set the flame extinguishing temperature, the signal processing part 6 detects a boiling state of the cooked item in response to the output from the temperature sensor 5. It detects further that the output from the temperature sensor 5 becomes constant after sensing the boiling state. Then, the temperature for extinguishing the flame at the burner 1 is determined in response to a temperature range to which each of the detected temperatures belongs.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooker having a function of automatically controlling a heating state.

[0002]

2. Description of the Related Art As a heating cooker such as a gas table stove, combustion control of a heating means such as a burner (small fire, depending on the cooking method such as boiling, frying (including frying with oil), or baking) There is a system in which the heating temperature of the cooked food can be automatically adjusted by switching the large fire. Further, the heating temperature of the food to be cooked is generally adopted by analogy with the output of a temperature sensor that detects the temperature by contacting the bottom of a container such as a pot in which the food is heated.

In this type of heating cooker, for example, a mode for boiling a cooked food (hereinafter, this mode is referred to as a cooking mode)
If set to, the burner can be extinguished automatically when the temperature detected by the temperature sensor reaches the temperature at which it is determined that the food will be burnt, thereby preventing burnt food. In addition, if you set the mode for frying or frying the cooked food (hereinafter, this mode is referred to as oil mode), when the oil temperature is kept constant or the oil temperature becomes abnormally high. The fire can be extinguished automatically.

Further, if the cooking mode is set to the baking mode, automatic fire extinguishing can be performed when the heating temperature rises abnormally.

[0005]

In the method of preventing the burning in the cooking mode of the cooking device, the temperature at which the heating means stops heating is fixed or a temperature obtained by adding the boiling detection temperature several times is used. It used to be the heating stop temperature. However, even if the food is at the same temperature when using a container such as a clay pot or a super heat-resistant glass container that has poor heat conduction, Variations occur in the temperature detected by the sensor. Therefore, in order to prevent burning, it is necessary to operate the control of the heating means on the safety side so as to stop the heating state early. Therefore, if the heating stop temperature is kept constant, in the case of a container with poor heat conduction, the heating will automatically stop even though there is a lot of water in the container (no charring has occurred). Cause a problem.

Further, even in the method in which the temperature obtained by adding the boiling detection temperature to the temperature at which the heating is stopped is used as the temperature at which the heating is stopped, the boiling detection temperature itself varies depending on the type of the container. It causes similar problems. The present invention has been made in view of the above points, and an object thereof is to provide a heating cooker capable of appropriately setting the temperature at which heating is stopped even when the types of containers are different. ..

[0007]

In the present invention, in order to achieve the above-mentioned object, the judging means detects the boiling state of the food from the output of the temperature detecting means, and the output of the temperature detecting means after the boiling is detected. It is detected that the temperature becomes constant, and the temperature at which the heating state of the heating means is stopped is determined according to the temperature range to which each detected temperature belongs.

As a method for the determining means to determine the temperature at which the heating state of the heating means is stopped in accordance with the temperature range to which each detected temperature belongs, there are several types depending on the temperature range to which each detected temperature belongs. Select a specific temperature from a fixed temperature,
It suffices to determine the heating state of the heating means as the temperature at which it is stopped. Further, as another method for the determination means to determine the temperature at which the heating state of the heating means is stopped according to the temperature range to which each detected temperature belongs, the output of the temperature detection means is kept constant and the predetermined temperature is set to the detected temperature. The added temperature is
It may be determined as the temperature at which the heating state of the heating means is stopped.

[0009]

The present invention focuses on the fact that the temperature indicating the boiling state and the temperature region where the temperature becomes constant after the boiling is detected are different depending on the heat conduction of the container, and the output of the temperature detecting means as described above. It detects the boiling state of the cooked food from the container, detects that the output of the temperature detection means becomes constant after the boiling is detected, and determines the temperature range to which each detected temperature belongs. The temperature at which the heating state of the heating means is stopped is determined according to the type of this container by determining the type of container and determining the temperature at which the heating state of the heating means is stopped according to the temperature range to which each detected temperature belongs. By making it possible to determine the temperature, it is possible to appropriately set the temperature at which the heating is stopped even when the type of the container is different.

[0010]

1 to 4 show an embodiment of the present invention. In the present embodiment, the following description will be given on the case where the heating cooker is a gas table cooker. In this heating cooker, as shown in FIG. 1, gas is supplied to a burner 1 as a heating means through a main plug 3 and a gas supply control unit 4 as a heating control means, and the cooked food is burned by burning the burner 1. Cooking is performed by heating a container (hereinafter, described as a pot) 2 that is put therein. Although not shown in FIG. 1, an ignition knob for performing ignition, fire extinguishing, and heat power adjustment is provided so that the heat power can be manually adjusted.

In the case of this heating cooker, the degree of heating can be automatically adjusted according to the cooking such as boiling, frying (including frying with oil) or baking, and various cooking modes such as the cooking mode, the oil mode and the baking mode can be selected. The setting of the cooking mode is performed by the mode setting unit 8. In addition to the mode changeover switch for switching the cooking mode, the mode setting unit 8 determines the setting unit for setting the temperature setting or the heating time, the set value or the current value, and which cooking mode is operating. It is equipped with a display unit for displaying.

The combustion control of the burner 1 according to the cooking mode set by the mode setting unit 8 may be performed by a signal processing unit 6 composed of a microcomputer as a judging means and a solenoid valve (or a proportional control valve or the like). ) And the gas supply control part 4 comprised by this. In addition, the signal processing unit 6 determines the heating state of the cooked product that matches the cooking mode set by the mode setting unit 8 according to the heating temperature of the cooked product.
Here, since it is difficult to directly detect the temperature of the cooked food, a method of inferring the temperature of the cooked food is used by using a temperature sensor 5 such as a thermistor as a temperature detecting means that comes into contact with the bottom of the pan 2. There is. That is, in the signal processing unit 6, the output of the temperature sensor 5 is sampled to determine the heating state of the cooking product that matches the cooking mode set by the mode setting unit 8, and the gas supply control unit is determined according to the determination result. 4 is controlled to automatically adjust the combustion state of the burner 1 to a predetermined state, or to automatically extinguish the fire in a specific situation to control the heating of the cooked food.

The cooking mode of the heating cooker according to the present invention will be described below. First, in the boiling mode, when the temperature detected by the temperature sensor 5 reaches a temperature at which it is determined that there is charring, the gas supply control unit 4 stops the gas supply and automatically extinguishes the burner 1. Prevents burning. At this time, at the same time, the user is informed of the burning by a notification means such as a buzzer. In this boiling mode, the user can set the boiling time, and when the time is set in this way, the fire is extinguished automatically after the set time has elapsed. However, even before the elapse of the set time, when the burning is detected, the fire is extinguished automatically.

Next, in the oil mode, the combustion amount (thermal power) of the burner 1 is automatically adjusted to the upper limit temperature when frying or frying below the temperature at which the oil ignites. The upper limit temperature can be set to a desired temperature by the user according to cooking. Also, if the temperature rises to a temperature determined to be abnormal due to some reason, automatic fire extinguishing is performed. In the burning mode, the combustion amount (heat power) of the burner 1 is automatically adjusted to the upper limit temperature. However, the upper limit temperature in the grilling mode is adjusted to be higher than that in the oil burning mode. Also at this time, if the temperature rises above the upper limit temperature, the fire is automatically extinguished.

Furthermore, this heating cooker is equipped with a boiling water mode which is convenient for boiling water, detects the boiling state of the hot water from the output of the temperature sensor 5, and notifies it by a buzzer or the like to automatically extinguish the fire. Have the function to do. The boiling state of the hot water can be detected because the temperature of the water becomes substantially constant when it is boiled and the output of the temperature sensor 5 becomes substantially constant.

Furthermore, as a function commonly provided in all the above-mentioned cooking modes, a timer for preventing the forgetting to turn off the ignition is operated at the same time as the ignition, and a function of automatically extinguishing the fire is provided when a time set in the timer or more elapses. ing. Less than,
A method of setting the extinguishing temperature with burning when the types of the pots 2 in the cooking mode, which is a feature of this embodiment, are different will be described. First, as the first step, the temperature T at which the cooked food (water added to or cooked from the cooked food) boils
Detect ₀ . In the following description, this temperature T ₀ at which boiling is detected will be referred to as a boiling detection point.

Here, the boiling point T₀ Reason to detect
A container with poor heat conduction has a boiling point higher than that of a container with good heat conduction.
Knowledge point T₀ Is high, this boiling point T₀ If you detect the pot 2
Has good or poor heat conduction
Whether it is a clay pot or an aluminum pot
Because it can be done. Above boiling point T₀ Is
When the water boils, the temperature detected by the temperature sensor 5 is almost
It can be detected when it becomes constant. How to detect
As an example of the method, the following method may be adopted. That is, the figure
As shown in Fig. 3, the predetermined temperature range before boiling
Temperature T₃ To T_Four The time t required to rise to
And then the temperature T_Four To constant temperature Tc₃ Essential to rise
The time tx is measured. The temperature T _Four From constant temperature
Tc₃ The time point at which the temperature rises is indicated by a cross mark in FIG. And where
The required time tx is a value obtained by multiplying the required time t by a predetermined coefficient A.
Boiling detection at the time when it becomes longer than (At) (At <tx)
Point T₀ And

That is, in this method, the temperature rising rate in the temperature region before boiling is used as a reference, and when the temperature rising rate decreases below the rising rate determined based on the reference speed, it is determined that the temperature is boiling. is there. When the boiling detection point T ₀ is detected as described above, it is discriminated whether or not the pot 2 has good heat conduction depending on whether or not the boiling detection point T ₀ is higher than the discrimination temperature Tx. .. In short,
When the boiling detection point T ₀ is higher than the identification temperature Tx, the pot has poor heat conduction (for example, a clay pot), and when the boiling detection point T ₀ is lower than the identification temperature Tx, the pot has good heat conduction (for example, the pot).
Aluminum pot). If the pot has good heat conduction, the extinguishing temperature is set to T _1, and if the pot has poor heat conduction, the extinguishing temperature is determined by the method described later.

By the way, even if the boiling point T ₀ is lower than the identification temperature Tx as described above, it does not always mean that the pot has good heat conduction. That is, even if the pot 2 is a pot with poor heat conduction such as a clay pot, the boiling detection point T ₀ may be equal to or lower than the identification temperature Tx due to the fluctuation of the flame due to wind or the like. Therefore, the boiling point T ₀ is the identification temperature Tx.
If it is lower than that, confirm again whether it is a pot with good heat conduction. Here, when the boiling detection point T ₀ becomes equal to or lower than the identification temperature Tx due to the fluctuation of the flame due to wind or the like in the pot with poor heat conduction, the temperature rises even after the boiling detection,
Reconfirm by confirming whether this phenomenon occurs.

As the reconfirmation method, the boiling point T _{0 is} detected.
Constant temperature Tc ₁ thereof required time for each rise (indicated by t ₁ ~t ₃ in FIG. 4) is measured, the constant temperature Tc ₁ required time is several times the state within a certain time period tc of each rising from Judge whether it is continuous or not. Where constant temperature T
It is preferable that c ₁ is set to be longer than the constant temperature Tc ₃ at the time of boiling detection, and the constant time tc is set to be longer than the boiling detection time At so that the temperature rising state can be reliably detected.

Then, by this reconfirmation, the constant temperature Tc
_When it is confirmed that the time required for each _one rise is not continuous within a certain time tc a plurality of times, the fire extinguishing temperature is determined to be T ₁ , assuming that the pot 2 has good heat conduction.
On the contrary, when the required time for each rise in the constant temperature Tc ₃ is shorter than the predetermined time tc for a plurality of times, it is determined that the pot 2 is not good in heat conduction and the boiling detection point T ₀ described below is obtained. Is higher than the identification temperature Tx, the processing is performed.

The processing when the boiling detection point T ₀ is higher than the identification temperature Tx will be described below. Above boiling point T
_{When 0} is higher than the identification temperature Tx, it is detected that the temperature detected by the temperature sensor 5 is constant. Here, the temperature detected by the temperature sensor 5 is detected to be constant because the temperature detected by the temperature sensor 5 rises gradually even after the boiling is detected in the pot 2 having poor heat conduction such as a clay pot. This is because, if the extinguishing temperature is set only from the boiling detection point T ₀ , the food may be extinguished without being sufficiently boiled.

For example, as shown in FIG. 5, the temperature sensor 5 determines that the temperature detected by the temperature sensor 5 is constant, with the temperature sensor 5 detecting a set number of times (N times) as a set every constant time t _1. The process of checking the temperature is repeated.
Here, when the temperature detected by the temperature sensor 5 in one set is set as the reference value Tr, the temperature detected by the temperature sensor 5 is within a constant temperature (± Td) above and below the reference value Tr. Determine how many times it will be included. Then, as a result, if the temperature detected by the temperature sensor 5 is included in the constant temperature above and below the reference value (Tr ± Td), for example, (N−1) times, one set at that time is in a constant state. It is determined to be in. Then, when it is determined that the temperature is constant in a plurality of sets of a predetermined number in succession, it is determined that the temperature of the pot 2 is constant.

When it is determined that the temperature is constant in this way, the constant temperature Tc ₂ is set to the reference value Tr of the final set determined to be constant.
The temperature (Tr + Tc ₂ ) to which is added is the extinguishing temperature. The maximum temperature of the fire extinguishing temperature (Tr + Tc ₂ ) determined here is the maximum of the fire extinguishing temperature T _{2 of the} clay pot to prevent the fire extinguishing temperature from becoming abnormally high. That is, the fire extinguishing temperature (Tr + Tc ₂ ) is the fire extinguishing temperature applied to a heat-resistant glass container or the like. Extinguishing temperatures T ₁ and T ₂ are Tx <T
The relationship is ₁ <T ₂ .

When the temperature detected by the temperature sensor 5 becomes constant as described above, it is also determined whether or not the temperature range is higher than the identification temperature Ty. Here, the identification temperature Ty> the identification temperature Tx. That is, the temperature range in which the temperature detected by the temperature sensor 5 is constant is the identification temperature Ty.
This is because when the temperature is lower than the above, the pot 2 may be handled in the same manner as the case where the pot 2 has good heat conduction, without performing the above-described process of setting Tr + Tc ₂ to the extinguishing temperature. In this case, the extinguishing temperature is T ₁ . However, T ₁ > Ty.

The above process is continuously performed even after the extinguishing temperature is determined. This is because, for example, when stir-frying (cooking in which the cooked food 2 is cooked after frying), the temperature range where the temperature detected by the temperature sensor 5 is constant during frying is high, but This is because the certain temperature range becomes low when the food is boiled by adding water, and if the food is cooked at the fire extinguishing temperature determined when the food is being fried, the food may be burnt.

[0027]

As described above, according to the present invention, the judging means detects the boiling state of the food from the output of the temperature detecting means, and detects that the output of the temperature detecting means becomes constant after the boiling is detected. Therefore, determine whether the heat conduction of the container is good or not,
Since it is possible to determine the type of container and determine the temperature at which the heating state of the heating means is stopped in accordance with the temperature range to which each detected temperature belongs, the temperature of the heating means can be determined according to the type of container. It can be determined as the temperature at which the heating state is stopped, and thus the temperature at which the heating is stopped can be appropriately set even when the types of containers are different.

[Brief description of drawings]

FIG. 1 is a block diagram showing a circuit configuration of an embodiment of the present invention.

FIG. 2 is a flowchart showing a main operation of the above.

FIG. 3 is an explanatory diagram of a method for detecting a boiling state.

FIG. 4 is an explanatory diagram of a confirmation process when it is determined that the pot has good heat conduction.

FIG. 5 is an explanatory diagram of a method of detecting that a constant temperature is reached when it is determined that the pot has poor heat conduction.

[Explanation of symbols]

 1 burner 2 pan 4 gas supply controller 5 temperature sensor 6 signal processor

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Machiko Nagano 4-1-2, Hirano-cho, Chuo-ku, Osaka City Osaka Gas Co., Ltd. (72) Yutaka Yoshida 1-1-52, Oka, Minami-shi, Minato-ku, Osaka Harman Co., Ltd. (72) Inventor Tomoko Tanaka 1-52, Minami-shi Oka, Minato-ku, Osaka 1-52 Harman Co., Ltd. (72) Inventor Yukiko Tani 1-1-52 Minami-shi Oka, Minato-ku, Osaka City Harman, Inc. (72 ) Inventor Eriko Aoki 1-52-1 Oka Minami-shi Minato-ku Osaka City Harman Co., Ltd.

Claims (3)

[Claims] 1. A heating means for heating a cooked food, a temperature detecting means such as a temperature sensor for detecting a temperature by contacting a bottom of a container in which the cooked food is heated, and an output of the temperature detecting means. In the heating cooker provided with the determination means for determining the temperature at which the heating state of the cooked food is stopped, and the heating control means for stopping the heating state of the heating means according to the determination result of the determination means, the determination means includes: While detecting the boiling state of the cooked food from the output of the temperature detection means, it is detected that the output of the temperature detection means becomes constant after the boiling detection, the heating state of the heating means according to the temperature range to which each detected temperature belongs. A heating cooker characterized in that the temperature to be stopped is determined. 2. The determination means selects a specific temperature from several fixed temperatures according to the temperature range to which each detected temperature belongs, and determines it as a temperature at which the heating state of the heating means is stopped. The heating cooker according to claim 1, wherein 3. The determination means determines a temperature obtained by adding a predetermined temperature to a temperature detected as a constant output of the temperature detection means, as a temperature at which the heating state of the heating means is stopped. The heating cooker according to claim 1.