JPH062619Y2 - Electric cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to an electric cooker including an inner pot such as an electric rice cooker and an electric rice cooker.

[Conventional technology]

In electric cookers such as electric rice cookers and electric rice cookers,
The one in which temperature control is performed by a microcomputer automatically determines the amount of food to be cooked and supplies the amount of heat commensurate with the amount.

As one of such discriminating means, there has been conventionally known means for discriminating based on a difference in gradient of a temperature rise curve on the bottom surface of the pan by a temperature detecting device in contact with the bottom surface of the inner pan. That is, the curve of the temperature rise on the bottom of the pan is as shown in FIG. 3 when the bottom of the pan is dry and as shown in FIG. 4 when the bottom of the pan is wet. As can be seen from these figures, the gradient of the pan bottom temperature rise curve is based on the amount of food (small amount,
Since it clearly differs depending on (medium amount, full amount), it is possible to determine the amount of cooked food, for example, by comparing the time required to rise to a certain temperature or the temperature after a certain period of time using a microcomputer. it can.

In the inner pot of the electric cooker equipped with the above-mentioned discriminating means, the thickness t of the inner pot (made of aluminum) is 1.7 mm so that the gradient of the temperature rise curve on the bottom of the pot may differ depending on the amount of food to be cooked. It is usually formed to a degree.

On the other hand, in order to eliminate uneven cooking, the thickness t of the inner pot is 2.5m
It may be thickened to about m so that the heat is diffused throughout the inner pot and uniform heating is performed.

However, if the inner pot is made thicker to dissipate the heat, the temperature rise curve at the bottom of the pot appears almost the same as in Fig. 3 when the bottom of the pot is dry, but in a wet state. In this case, as shown in FIG. 5, the difference in the gradient depending on the amount of the cooked product does not substantially appear, so that it becomes difficult to determine the amount of the cooked product by the above-mentioned means. For this reason, a means for attaching the temperature detecting device to a portion other than the inner pot such as the lid is taken, but such a means has a drawback that the cost becomes high.

Therefore, the purpose of this invention is to make it possible to determine the amount of cooked food by making the difference in the gradient of the temperature rise curve at the bottom of the pan while keeping the thickness of the inner pan thick as described above. .

[Means for Solving the Problems]

In order to achieve the above object, this invention forms the inner pot as a whole so that the difference in the gradient of the temperature rise curve on the bottom of the pot does not appear depending on the amount of food to be cooked. The structure is so thin that the difference in the gradient of the temperature rise curve on the bottom of the pan appears only at the contacting detection part.

〔Example〕

FIG. 1 shows an example of a rice cooker. An outer pot 2 is provided inside the jar body 1, an inner pot 3 is detachably inserted inside the outer pot 2, and a heating device is provided at the bottom of the outer pot 2. 4 is provided, and the temperature detecting device 5 is provided at the center of the heating device 4.

The heating device 4 and the temperature detecting device 5 are in contact with the bottom surface of the inner pot 3.

The inner pot 3 is made of aluminum and has a thickness t of 2.
Although it is 5 mm, the lower surface of the detecting portion 6 with which the temperature detecting device 5 comes into contact is recessed as shown in FIG. 2, and the thickness t'of the detecting portion 6 is formed to be 1.7 mm, which is about the same as the conventional one. It

The rice cooker having the above configuration cooks rice as in the conventional case, and the temperature detection device 5 detects a change in the pot bottom temperature in the detection unit 6. Since the temperature rise curve in this case has a thin detecting portion 6, as shown in FIG. 6, a clear difference appears in the slope of the curve according to the amount of the food, as in the conventional case shown in FIG. . Therefore, the amount of cooked food can be determined by the microcomputer built in the jar body 1.

The temperature control based on the determination result is the same as the conventional case.

[Effect of device]

As described above, since the inner pot of the present invention is thickly formed except the detecting portion, the effect of uniform heating is maintained.
Further, since the detection part is formed relatively thin and has the same thickness as the conventional one, a clear difference appears in the gradient of the temperature rise curve detected by the temperature detection device in contact with the detection part. Therefore, the amount of cooked food can be accurately determined,
The same temperature control as in the conventional case can be performed.

[Brief description of drawings]

FIG. 1 is a cross-sectional view of the rice cooker of the embodiment, FIG. 2 is a partially enlarged view thereof, and FIGS. 3 to 6 are graphs showing examples of pan bottom temperature rise curves. 1 ... Jar main body, 2 ... Outer pot, 3 ... Inner pot, 4 ... Heating device, 5 ... Temperature detection device, 6 ... Detection part.

Claims (1)

[Scope of utility model registration request] 1. The inner pan is housed inside the cooker main body, and the heating device and the temperature detecting device provided at the bottom of the inner pan are brought into contact with the bottom of the inner pan, and the temperature of the bottom of the pan detected by the temperature detecting device. In an electric cooker equipped with a means for determining the amount of food in the pan based on the difference in the gradient of the ascending curve, and controlling the temperature so that the amount of heat corresponding to that amount is added, the thickness of the entire inner pan is Depending on the amount, the thickness of the pan bottom should be thick enough so that the difference in the gradient of the temperature rise curve does not substantially appear, and the difference in the slope of the temperature rise curve of the pot bottom appears only in the detection part where the temperature detection device contacts. An electric cooker characterized by being made thin.