JPH0715329B2 - Stove controller - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a control device for a stove, which is provided with a temperature sensor for detecting the temperature by contacting a cooking container heated by a burner or the like.

[0002]

2. Description of the Related Art For example, in the case of a gas stove, a temperature sensor for detecting the temperature of the cooked food in contact with the cooking container is provided at the center of the stove burner in order to prevent burning of the cooked food and ignition of cooking oil. In some cases, heating control is performed such that heating is stopped or heating power is weakened when the temperature detected by the temperature sensor reaches a predetermined condition. In this case, in boiled dishes, even when the cooked food in the pan is boiled and in the equilibrium state where the same temperature continues, the pan bottom temperature does not become a constant temperature and is used for cooking. The pot bottom temperature will vary depending on the pot material, thickness, shape, etc.,
For example, when a thin metal pan is used, it simmers at a pan bottom temperature of about 110 ° C, whereas when a clay pan is used, the food in the pan is only cooked when the pan bottom temperature rises to about 180 ° C. As a result of a difference such as boiling, the temperature detected by the temperature sensor varies greatly depending on the cooking container even if the temperature of the cooked food reaches the same equilibrium temperature. For this reason,
For example, as in the invention of Japanese Examined Patent Publication No. 63-67106, a predetermined temperature (constant temperature) is set with respect to the detected temperature when the temperature rises little and boiling (equilibrium of the temperature of the cooked food) is detected. ) Is set as a reference temperature for stopping heating to prevent burning in water dishes such as cooked foods.

[0003]

However, as described above, in the control such as heating stop based on the reference temperature obtained by adding a constant temperature to the detection temperature when the equilibrium state is detected, the detection in the equilibrium state is performed. When using a clay pot, etc. that has a high rate of progress of burning due to high temperature and has a large amount of residual heat after heating is stopped, when trying to prevent burning from progressing, the reference temperature for stopping heating etc. , A relatively large temperature cannot be added to the detected temperature when the equilibrium state is detected, and the constant temperature added to the detected temperature when the equilibrium state is detected must be a relatively small temperature. . However, if the temperature that is added to the detected temperature when the equilibrium state is detected is small, since the detected temperature in the equilibrium state is low like a metal pan, the charring does not occur much when the advancing speed of the charring is slow. To
There is a problem that heating is stopped by mistake and smooth cooking cannot be performed.

The present invention is a cooking device used for cooking cooked food in a stove control device that controls the heating state based on the temperature detected by a temperature sensor that detects the temperature by contacting a cooking container such as the bottom of a pan. A stable heating state can be obtained regardless of the type of container, heating is not accidentally stopped during cooking, and if there is a risk of burning, if necessary, stop heating etc. The purpose is that the control operation is appropriately performed.

[0005]

SUMMARY OF THE INVENTION The present invention comprises a temperature sensor in contact with a cooking vessel heated by heating means,
In the control device of the stove in which the reference temperature for weakening the heating power of the heating means or stopping the heating is calculated based on the detection temperature of the temperature sensor, the temperature of the food in the cooking container is in an equilibrium state. That the temperature is detected based on the temperature detected by the temperature sensor, and a selection unit that selects the method for calculating the reference temperature according to the level of the equilibrium detected temperature when the equilibrium state is detected by the equilibrium detection unit. The provision of and is the technical means. in this case,
When the equilibrium detection temperature is relatively low, the reference temperature is uniformly set to the reference temperature, and when the equilibrium detection temperature is relatively high, a temperature obtained by adding a predetermined temperature to the equilibrium detection temperature is used. It is good to The selection method of the reference temperature by the selection means may be selected such that the difference between the equilibrium detection temperature and the reference temperature is large when the equilibrium detection temperature is relatively low.

[0006]

In the present invention, the equilibrium detection means is provided,
When the temperature of the food in the cooking container such as a pan becomes equilibrium,
The equilibrium state is detected based on the pot bottom temperature and the like detected by the temperature sensor. For example, the detected temperature at this time is determined as the equilibrium detected temperature. When it is detected that the temperature of the cooked product is in the equilibrium state, the reference temperature for stopping the heating of the heating means or weakening the heating power varies depending on the level of the equilibrium detection temperature when the equilibrium state is detected. Selected calculation method is selected. As a result, for example, in the case of a cooking container where the equilibrium detection temperature is high due to a large thickness and large residual heat such as a clay pot, it is possible to quickly stop heating, etc. Select a calculation method that adds a small temperature, and conversely, for a cooking container such as a metal pan that has a thin wall and the equilibrium detection temperature is relatively low, stop heating more than necessary. The calculation method is selected so that a large temperature is added to the detected equilibrium detected temperature so that it is not performed early. When the reference temperature is determined by the calculation method selected according to the respective equilibrium detected temperatures, the heating power is erroneously weakened or stopped before the food in the cooking container is sufficiently heated. The cooking product can be heated without fail, and when the equilibrium detection temperature is high, the heating power is stopped or the heating power of the heating means is promptly increased before the detection temperature rises too high. Is weakened and the equilibrium detection temperature is low, the heating is not stopped although the burning does not occur much.

[0007]

According to the present invention, the calculation method for calculating the reference temperature for heating control is the equilibrium detection when the equilibrium detection means detects that the temperature of the food in the cooking container is in the equilibrium state. Since the temperature is selected depending on whether the temperature is high or low, it is possible to determine an appropriate reference temperature for various cooking containers having different equilibrium detection temperatures. Therefore, in each cooking container, heating control is not erroneously performed during cooking, smooth cooking is possible, and when heating control is required to prevent burning etc., each cooking container is cooked. Since the heating control is performed at an appropriate time according to the container, there is no premature disconnection when the equilibrium detection temperature is low, and no charring when the equilibrium detection temperature is high.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described based on the embodiments shown in the drawings. FIG. 1 shows a gas table 1 equipped with a stove controller according to the present invention.
Two stove burners 2 and 3 are provided, and a grill burner 4 is provided inside the gas table 1 on the front surface 1 a of the gas table 1.
Grill door 4A for opening and closing the heating chamber of the grill provided with, each stove burner 2, 3 and point fire extinguishing buttons 5, 6, 7 for operating the grill burner 4, and each stove burner 2, 3 Also, an operation panel 20 for setting the operating state of the grill burner 4 is provided. Each of the stove burners 2, 3 is provided with a temperature sensor 2a, 3a having a built-in thermistor for detecting the temperature of a cooking container such as a pot. Each temperature sensor 2a, 3a is provided by a spring (not shown). When the cooking container is placed on the stove, the bottom of the cooking container pushes down the temperature sensors 2a, 3a, and the temperature sensor 2a, 3a of the temperature sensor 2a, 3a. The temperature detection unit at the upper end is in pressure contact with and close contact with the cooking container or the like.

As shown in FIG. 2, the gas pipe 11 for supplying the fuel gas is divided into supply pipes 12, 13 and 14 corresponding to the burners 2, 3 and 4, respectively. Reference numeral 14 denotes main valves 12a, 13a, 14a which are opened and closed by operating the point fire extinguishing buttons 5 to 7, respectively.
And the electromagnetic safety valves 12b, 13b, 1b which are opened by operating the point fire extinguishing buttons 5 to 7, respectively, and thereafter are kept open or closed by energization control by the control circuit 30.
4b are provided respectively, and further, the supply pipe 13 to the stove burner 3 is branched into two narrow pipes and merges, and one of them is an electromagnetic valve that is controlled to open and close for temperature control of the stove burner 3. A valve 13c is provided.

Further, the supply pipes 12, 13, 14 to the stove burners 2, 3 and the grill burner 4 are provided with a heat control provided near the point fire extinguishing buttons 5, 6, 7 on the front face 1a of the gas table 1. A gas amount adjusting valve (not shown) is provided to adjust the gas supply amount by operating the levers 5a, 6a and 7a. It should be noted that each of the burners 2 to 4 has ignition electrodes 15, 16 and 17 for performing spark discharge for ignition, and a thermocouple 15 for generating electromotive force by sensing combustion heat.
a, 16a, and 17a are provided, respectively.

The operation panel 20 has a stove burner 2, 3
With respect to the above, in order to perform appropriate overheat prevention control according to the cooking state, mode changeover switches 21 and 22 for respectively switching a cooking mode for performing cooking cooking with water and an oiling mode using oil are provided. Further, the cooking stove burner 3 is provided with a pottery mode switch 23 for setting a pottery mode for high-temperature cooking, and an LED for displaying a selection state by each of the switches 21 to 23 is provided. In each stove burner 2 and 3, the switching between the cooking mode and the oil mode is alternately switched by pressing and operating the mode switching switches 21 and 22. However, the cooking mode is extremely high (270
In order to prevent the pottery mode from being easily selected because the temperature is controlled at (° C.), the pottery mode can be set only when the pottery mode switch 23 is pressed twice within 3 seconds. In the gas table 1 having the above configuration, the burners 2 to 4 are controlled by the control circuit 30 provided in the gas table 1.

The control circuit 30 is operated by a commercial power source,
It is composed mainly of microcomputers,
As for control by the control circuit 30, each point fire extinguishing button 5
In accordance with the operation of 7, the ignition control of each burner 2-4 and the misfire detection control based on each thermocouple 15a-17a are performed. Further, regarding the stove burners 2 and 3, overheat prevention control based on the detection temperature of the temperature sensors 2a and 3a during combustion is performed according to the operating state of the switches 21 to 23 on the operation panel 20, and the grill burner is also provided. For 4, the heating time is controlled by the cooking timer.

The overheat prevention control grasps the temperature of the food in the cooking container heated by the stove burners 2 and 3 based on the temperature T detected by the temperature sensors 2a and 3a, and the cooking container used. In consideration of cooking conditions and cooking conditions, if there is a risk of burning or ignition while enabling smooth cooking, stop the fuel supply to the stove burners 2 and 3 and proceed with burning. In order to suppress and prevent ignition, an appropriate cut temperature Tc corresponding to each cooking state is determined, and an automatic fire extinguishing operation is performed based on the determined cut temperature Tc. Here, different control operations are performed according to each cooking mode selected by the mode changeover switches 21 and 22 of the operation panel 20.

The outline of the overheat prevention control in the stove burners 2 and 3 will be described below by taking the stove burner 2 as an example. First, the control operation in the cooked mode will be described with reference to FIG. When the ignition of the stove burner 2 is started by the point fire button 5 and heating is started, it is determined whether the temperature T of the cooking container detected by the temperature sensor 2a is 90 ° C or higher or lower than 90 ° C. However, when the temperature is lower than 90 ° C. (YES in step 101), the cut temperature Tc, which is a reference for whether or not to perform the automatic fire extinguishing operation, is set to the initial time Δt1 until the detected temperature T reaches 90 ° C. to 100 ° C. The initial setting control is set accordingly (step 102). After the detected temperature T reaches 100 ° C., the process proceeds to step 105, and the determination for equilibrium detection is performed as described later.

On the other hand, when the detected temperature T is already 90 ° C. or higher when the heating is started (NO in step 101), the determination for the above initialization control cannot be made. Instead, regardless of the rate of temperature rise of the detected temperature T, 240 ° C. is uniformly set as the cut temperature Tc (step 103). When the detected temperature T is 90 ° C. or higher, the detected temperature T is 1
It is determined whether the temperature is 00 ° C. or higher, and if it is lower than 100 ° C. (NO in step 104), 100 ° C.
When the temperature is 100 ° C. or higher (YES in step 104), the equilibrium detection control for determining whether or not the temperature of the cooked food has reached the equilibrium state is started.

In the equilibrium detection control, when the equilibrium state is detected (YES in step 105), the equilibrium basic temperature Te which is the reference temperature for determining the cut temperature Tc according to the equilibrium state is It is determined based on the equilibrium detection temperature Th at the time of detection (step 1
06). When the equilibrium state is detected for the first time, the equilibrium basic temperature Te is determined as the equilibrium basic temperature Te as the equilibrium detected temperature Th, and thereafter, basically, the equilibrium detected temperature Th is equal to the equilibrium basic temperature Te. However, depending on the change state of the equilibrium detection temperature Th, the equilibrium detection temperature Th does not always become the equilibrium basic temperature Te as it is. The details regarding the method of determining the equilibrium basic temperature Te will be described later.

When the equilibrium basic temperature Te is determined, a new cut temperature Tc is replaced with the cut temperature Tc initialized in step 102 or step 103.
Is determined based on the equilibrium basic temperature Te (step 107). Here, the method for calculating the cut temperature Tc is selected according to the equilibrium basic temperature Te, and as shown in FIG. 4, when the equilibrium basic temperature Te is lower than 130 ° C. (YES in step 121), the cut temperature Tc is set. Tc is uniformly set to 150 ° C. (step 122), and the equilibrium basic temperature Te is set.
If the temperature is 130 ° C or higher (in step 121, N
O), Tc = Te + 20 ° C. is selected, and a temperature obtained by adding 20 ° C. to the equilibrium basic temperature Te is determined as the cut temperature Tc (step 123). This makes it possible to calculate an appropriate cut temperature Tc according to the cooking container, so that the fire extinguishing operation is performed before it is sufficiently heated, or the heating is continued forever when the fire extinguishing operation is required. There is no end.

When the equilibrium state is not detected in step 105 (NO), while the detected temperature T is 100 ° C. or more and less than 200 ° C. (NO in step 108),
The routine proceeds to step 105, and every time when the detected temperature T is newly extracted every 15 seconds, it is repeatedly judged whether or not it is in the equilibrium state. Then, in step 109, it is determined whether or not the detected temperature T has reached each cut temperature Tc with respect to the cut temperature Tc newly determined in accordance with the equilibrium detection, not limited to the cut temperature Tc in the initial setting. , Cut temperature Tc
When the temperature does not reach (NO), the process proceeds to step 105, and heating is continued and the equilibrium detection is repeatedly performed until the detected temperature T reaches the cut temperature Tc.

On the other hand, when the detected temperature T reaches the cut temperature Tc (YES in step 109), it is preferable that the fire extinguishing operation is performed without immediately starting the fire extinguishing operation, or the fire extinguishing operation is necessary. It is determined whether or not there is a predetermined fire extinguishing condition. If the predetermined fire extinguishing condition is not satisfied (N in step 110,
O), the fire extinguishing operation is not performed even if the cut temperature Tc is reached, the process proceeds to step 109, and it is repeatedly determined whether or not the temperature is equal to or higher than the cut temperature Tc. To do. When the temperature is equal to or higher than the cut temperature Tc and the predetermined fire extinguishing condition is satisfied (YES in step 110), the fire extinguishing operation is performed according to a predetermined sequence (step 111), and the electromagnetic safety valve 12b.
Is closed to stop the supply of fuel gas to the stove burner 2a, and a buzzer, a lamp or the like notifies the fire extinguishing operation.

Next, the initialization control in step 102 will be described. Since boiled food cooking is premised on cooking with water, if heating is continued, an equilibrium state where the temperature of the cooked food does not rise and becomes a constant temperature appears. Therefore, in the overheat prevention control in the cooked food mode, as will be described later, it is detected that the temperature of the cooked food is in an equilibrium state, and the cut temperature for overheat prevention is detected based on the equilibrium detected temperature Th at that time. The basic operation is to properly determine Tc. However, even in the case of cooking boiled food, in the case of curry or stew, stir-frying is performed at the beginning of cooking, and then hot water is added to boil. In such a case, if the cutting temperature Tc is too low, the control operation for preventing overheating is performed during the frying process, and cooking cannot be performed. Further, in cooking boiled food, the intended cooking is not always performed in order from the initial stage, and there is also a case where the food that has been once cooked and cooled is reheated. Reheating of curry and stew is one of the reheating processes for cooking boiled food. However, these curries and stews lose their fluidity when cooled, so unless the food is reheated after adding hot water, the temperature of the cooked food is unlikely to reach an equilibrium state. However, the equilibrium may not be detected in the later-described determination of equilibrium detection. In such a case, if the cut temperature Tc is not properly set,
Contrary to the case of the above-mentioned stir-fried treatment, there is a possibility that carelessness may progress inadvertently.

In view of the above points, the initial setting control is performed at the beginning of heating in the cooking mode, at the time of frying in curry or stew, and at the time of boiling including reheating in which the equilibrium state is difficult to detect, The initial setting control for appropriately determining the cut temperature Tc is performed. In the initial setting control, the detected temperature T is 90 as shown in FIG.
When the temperature reaches ℃ (YES in step 1), the measurement of the initial time Δt1 is started (step 2), and the detected temperature T
Reaches 100 ° C (YE in step 3)
S), and the measurement of the initial time Δt1 is finished (step 4).

As shown in FIG. 6, when the initial time Δt1 exceeds 10 seconds (Δt1> 10 seconds) and the temperature rise of the detected temperature T is slow (NO in step 5),
Judging from the initial stir-fry process in simmered dishes, it was judged that a large amount of water and other cooked food was put in the cooking container, and the temperature rise was slow, especially when the curry or stew was reheated, and equilibrium detection was not possible. Assuming a case, a relatively low cutting temperature Tc of 200 ° C. is initially set as a temperature for preventing the progress of charring in such reheating of curry or stew (step 6).

As shown in FIG. 7, the initial time Δt1 is 10
If the temperature rise is fast (Δt1 ≦ 10 seconds) or less (Δt1 ≦ 10 seconds) (YES in step 5), the heating should be stopped in the frying process, assuming that the frying process is being performed in the early stage of cooking boiled food. A high cutting temperature Tc of 240 ° C. is initially set so that cooking can be smoothly performed (step 7). Note that the above step 10
This initialization control performed based on the determination result of 1 is
Ignition operation is performed by the point fire extinguishing button 5 and is performed only once at the beginning of cooking when the temperature is started to be detected by the temperature sensor 2a, and thereafter, the detected temperature T is 90 ° C. by adding water during cooking. If it goes below, it will not be done.

Next, the control relating to the detection of the equilibrium state in step 105 will be described. Usually, in cooking boiled food, since the food contains water, the temperature of the food in the pan serving as the cooking container becomes substantially constant if heating is continued. At this time, since the heat given to the cooking container and the heat released from the cooking container are balanced, when the temperature of the cooked food becomes constant, the temperature of the cooking container does not rise so much, A certain temperature continues. But,
Even if the temperature of the cooked food becomes constant, the temperature of the pan or the like as the cooking container is not necessarily the same as the temperature of the cooked food, and the temperature detected by the temperature sensor 2a contacting the bottom of the cooking container is the material of the pan. , The value varies depending on the thickness and the like, and even if the cooking container is the same, the value varies depending on the amount of heating, and the temperature detected by the temperature sensor 2a is not always the same temperature. Therefore, in this embodiment, attention is paid to the tendency that the detected temperature T of the temperature sensor 2a becomes almost constant temperature as an equilibrium state, and when the equilibrium state is detected, the temperature of the cooked food becomes constant, At this time, the equilibrium detection temperature Th is determined and the heating power is controlled accordingly.

The control for detecting the equilibrium state in this embodiment will be described below with reference to FIG. In the equilibrium detection control of the present embodiment, when the detected temperature T reaches 100 ° C., extraction (sampling) of the detected temperature T by the temperature sensor 2a is started as temperature data for detecting the equilibrium state. This temperature data extraction is as shown in FIG.
After that, every 15 seconds, it is performed one after another, and the continuous 7 pieces of temperature data extracted every 15 seconds are sequentially stored (step 11).

Next, the temperature differences ΔT (n-4), ΔT for 30 seconds based on the seven temperature data extracted every 15 seconds.
(N-3), ΔT (n-2), ΔT (n-1), ΔTn
Is calculated as the first temperature difference (step 12). As shown in FIG. 9, when the latest temperature data is extracted, and these five temperature differences are Tn, the six temperature data extracted up to that point are T (n-).
6), T (n-5), T (n-4), T (n-3), T
Assuming that (n-2) and T (n-1), the respective temperature differences are T (n-4) -T (n-6) as values calculated based on the respective temperature data. , T (n-3)
-T (n-5), T (n-2) -T (n-4), T (n
-1) -T (n-3) and Tn-T (n-2), respectively. These temperature differences are calculated and obtained each time each temperature data represented by the above equations is extracted.

The first condition for determining whether or not the equilibrium state is detected is that when the detected temperature T is extracted, five consecutive temperature differences ΔT (n−) calculated as described above.
4),-, and ΔTn are all within ± 2 ° C. That is, when the latest temperature data is extracted, it is determined that the five temperature differences as the first temperature difference are continuously within ± 2 ° C.

The first condition may be satisfied even when the temperature of the cooked food is not in an equilibrium state and is not a constant temperature. For example, in each of the five determinations,
The temperature change is about + 2 ° C., which is the limit limit, and the first condition may be satisfied even when the temperature of the cooked food continues to rise. Therefore, for the five consecutive temperature differences when the first condition is satisfied, the latest temperature data T
The difference Tn-T between n and the oldest temperature data T (n-6)
(N-6) is calculated as the second temperature difference, and this second temperature difference is + 4 ° C. or less, that is, Tn−T (n−6) ≦ + 4.
The second condition is that there is a relationship of ° C.
This is based on the fact that when the temperature of the cooked product reaches a constant temperature, the temperature rise of the cooking container becomes extremely small.

When the first temperature difference satisfies the above first condition (YES in step 13), the second temperature difference is obtained (step 14), and the second temperature difference becomes the second value. It is determined whether or not the condition is satisfied. When the first condition is not satisfied (NO in step 13), the following steps are skipped, the process proceeds to step 17, waits 15 seconds after the temperature data was previously extracted, and waits 15 seconds. After that, the process proceeds to step 11 and the temperature data is extracted again.

When the second condition is satisfied (YES in step 15), it is determined that the equilibrium state is detected, and it is determined that the detected temperature T extracted as the latest temperature data at that time has detected the equilibrium state. Equilibrium detection temperature Th
(Step 16). When the second condition is not satisfied (NO in step 15), step 16 is omitted and the process proceeds to step 17 to wait for 15 seconds.

The control for detecting the equilibrium state with the above-mentioned discrimination is performed by deleting the oldest temperature data when the latest detected temperature T is extracted as the temperature data at 15-second intervals. The temperature data is repeatedly performed many times, and when these two conditions are both satisfied, it is first determined in the present invention that the temperature of the cooked food is a constant temperature, and the latest temperature data at that time is determined. The detected temperature T extracted as is determined as the equilibrium detected temperature Th when the equilibrium state is detected. In the determination of the first condition, the temperature difference of 30 seconds, which is twice the extraction interval, is used.
The temperature difference may be 15 seconds or three times 45 seconds longer than the extraction interval.

Next, the method of determining the equilibrium basic temperature Te determined in step 106 will be described with reference to FIG. In the present embodiment, the equilibrium detection detects the temperature T detected by the temperature sensor 2a that contacts the bottom of the pan and detects the temperature as the equilibrium state when the two conditions are satisfied, as described above. As described above, the determination for detection is repeatedly performed even after the equilibrium state is once detected. Therefore, the equilibrium detection temperature Th determined when the equilibrium state is detected is determined every time the equilibrium state is detected. May change. On the other hand, in the present embodiment, the cut temperature Tc determined based on the equilibrium basic temperature Te is determined based on only the value of the equilibrium basic temperature Te, as described above, and the tendency of changes in the equilibrium basic temperature Te As for the above, since the temperature is not considered at all, when the equilibrium basic temperature Te changes, the cut temperature Tc directly changes.

Therefore, the equilibrium basic temperature Te, which is determined based on the equilibrium detection temperature Th, is immediately changed according to the change of the equilibrium detection temperature Th, and the cut temperature Tc changes every time the equilibrium state is detected. If so, the cut temperature Tc originally determined to limit the heating will change one after another in response to the detection of the equilibrium state that changes subtly, and the appropriate cut temperature according to the cooking state. It becomes impossible to set Tc, and in some cases, it may not serve as the cut temperature Tc. Therefore, in the present embodiment, in order to appropriately determine the cut temperature Tc even when the equilibrium state is repeatedly detected and the determined equilibrium detection temperature Th changes each time, the following is performed. The appropriate equilibrium basic temperature Te is determined according to the change state of the equilibrium detection temperature Th.

When equilibrium detection is performed for the first time (YES in step 21), the equilibrium detection temperature Th determined at that time is determined as the equilibrium basic temperature Te (step 22). On the other hand, when the equilibrium detection has already been performed and the equilibrium basic temperature Te has been determined (NO in step 21), the equilibrium detection is performed as follows according to the determined equilibrium detection temperature Th. Basic temperature T
Determine e.

As shown in FIG. 11, when the equilibrium detected temperature Th becomes lower than the previous equilibrium basic temperature Te (see FIG. 1).
1 (Tb ≦ Ta) (Y in step 23)
ES), it is considered that the temperature detected by the temperature sensor 2a becomes low because the heating power is weakened by adjusting the heating power of the stove burner 2. Therefore, the changed equilibrium detection temperature Th is directly used as the equilibrium basic temperature Te. Change (step 22). As a result, the cut temperature Tc can be set lower in accordance with the newly determined equilibrium basic temperature Te, and when burning begins, it can be reliably detected.

When the equilibrium detection temperature Th is higher than the previous equilibrium basic temperature Te when the equilibrium detection is performed again after the equilibrium detection is performed once (step 2
2 NO), the previous equilibrium detection was performed and the equilibrium basic temperature T
Only after e is determined and before the current equilibrium detection is performed, a rapid temperature rise indicating that the heating power is strengthened by the thermal power adjustment is detected (step 24). In YES), the new equilibrium detection temperature Th is changed as the equilibrium basic temperature Te (step 2
2) The rapid temperature rise that indicates that the heating power is strengthened by the thermal power control is not detected, and the equilibrium detection temperature Th
Is gradually increased (in step 24, N
O), the equilibrium basic temperature Te is maintained as it is without changing the equilibrium basic temperature Te. Here, what is recognized as a rapid temperature rise after the equilibrium detection is A in FIG.
As shown in, the case where the temperature rise of the detected temperature T extracted every 15 seconds for the equilibrium detection for 30 seconds is 3 ° C. or more is the case where the temperature is detected three times in succession. That is,
If the above detection is made, the burner's heating power may have been strengthened, and although the temperature of the food to be cooked itself does not change, only the temperature of the pan, etc. as a cooking container rises, and then the equilibrium is reached. Detected (Tb> T in FIG. 12)
In case a) is considered, the equilibrium basic temperature Te should be changed because once the equilibrium state is detected, there is a temperature rise of about 6 ° C or more in about 60 seconds due to the change in thermal power. To do.

On the contrary, a rapid temperature rise is not recognized,
When only the equilibrium detection temperature Th is gradually increasing, there is a high possibility that the water content is gradually decreasing in stewed dishes such as curry, so the cutting temperature Tc may be changed to prevent burning. Since this is an unfavorable case, the equilibrium basic temperature Te is not changed if the equilibrium detection temperature Th simply increases. As a result, even if the equilibrium detection temperature Th is repeatedly changed and the equilibrium detection temperature Th changes, the cut temperature Tc immediately decreases when the equilibrium detection temperature Th becomes low. When the temperature is changed to a high value, the cut temperature Tc is not uniformly changed, and the cut temperature Tc is limited only when a rapid temperature increase based on the thermal power adjustment is recognized.
Since c is changed, an appropriate cut temperature Tc can be set. Even if the equilibrium state is once detected and the cut temperature Tc is set based on the equilibrium state, if the detected temperature T drops below 100 ° C., the cut set by equilibrium detection is performed. The temperature Tc is released and 250 ° C. is initialized.

Next, the determination of the fire extinguishing conditions in step 110 will be described. Even if the detected temperature T has reached the cut temperature Tc determined as described above, as long as the situation in which the cook's intervention can be clearly recognized can be detected, the cook can make some appropriate adjustment. Since the treatment is performed, the fire extinguishing operation is not necessarily required, but when the cut temperature Tc is reached and there is no sign of the intervention of the cooker, the charring of the cooked food proceeds, etc. It is preferable to perform the automatic fire extinguishing operation because a cooking problem occurs.

The fire extinguishing conditions are set based on the above viewpoints. Here, the cause that the temperature T detected by the temperature sensor 2a is equal to or higher than the cut temperature Tc is that the cooking container, such as a pan of a pot, by the user. The following method is used to determine whether it is due to operation or due to burning. In order to determine whether or not the fire extinguishing condition is satisfied, after the detection temperature T reaches the cut temperature Tc, the detection temperature T of the temperature sensor 2a is repeatedly extracted every 0.32 seconds, and the temperature obtained by the extraction is extracted. Two types of discrimination are performed based on the data.

In the first judgment, regarding the continuous four temperature data obtained by extracting the detected temperature T every 0.32 seconds, the maximum temperature Tmax and the minimum temperature Tmin of the four temperature data are determined. The temperature difference ΔTm is calculated, and it is determined whether or not the temperature difference ΔTm is less than the predetermined temperature difference Tx (4 ° C.). This determination is also performed on four temperature data obtained by deleting the oldest temperature data when new temperature data is extracted 0.32 seconds later, and then 0.32.
It is repeated every second, and all the temperature differences ΔTm obtained on the basis of the temperature data extracted for 20 seconds (or 5 seconds) are continuously and all predetermined temperature differences Tx (4
If it is less than (° C), it is determined that the first extinguishing condition is satisfied.

Regarding the four temperature data extracted every 0.32 seconds, the fact that the temperature difference ΔTm between the maximum temperature Tmax and the minimum temperature Tmin is less than the predetermined temperature difference Tx (4 ° C.) means that the cooking container is a stove. This indicates that the temperature sensor 2a of the burner 2 was continuously in contact with the temperature sensor 2a. For example, when the user shakes the cooking container, the temperature sensor 2a
Since a separates from the cooking container and the heating power of the stove burner 2 directly heats the temperature sensor 2a,
As shown in FIG. 13, the detected temperature T instantly becomes extremely high. Therefore, the maximum temperature Tmax and the minimum temperature Tm
The temperature difference ΔTm from in greatly exceeds the predetermined temperature difference Tx (4 ° C.). The first fire extinguishing condition detects a case where there is an intervention by the user (cooker) such as shaking of the pan, and in such a case, since the fire extinguishing operation is not necessary, even if the cut temperature Tc is reached. Fire extinguishing conditions are not met.

On the contrary, when the cut temperature Tc is reached and the intervention of the cooker is not recognized in the above determination, it is considered that the cut temperature Tc is reached because the cooked food is starting to burn, and in that case. As shown in FIG.
The temperature rise gradually progresses. Therefore, the last temperature data is always higher than the first temperature data. Therefore,
When the first extinguishing condition is satisfied, a temperature difference ΔTp between the last temperature data and the first temperature data for 20 seconds (or 5 seconds) when the first extinguishing condition is satisfied is further obtained. , The temperature difference ΔTp ≧ 0 is set as the second fire extinguishing condition.

The above will be summarized and explained in FIG. First, it is determined whether or not there is a pan swing, and when the pan swing is not detected (ΔTm <4 ° C.) (NO in step 31), a timer for counting the duration is activated (step 32). , The duration that the pan swing is not detected,
It is determined whether 20 seconds (or 5 seconds) has elapsed. 20
If the second (or 5 seconds) has not continued (step 33
If NO), the pan swing detection is repeatedly determined in step 31.

On the other hand, when the pan swing is detected (ΔTm ≧
4 ° C.) (YES in step 31), it is determined that the first fire extinguishing condition is not satisfied, and the timer for measuring the duration time in which the pan swing is not detected is temporarily reset (step 34), and then, step 31 is performed. After the transfer, determine whether or not the pan is shaken again. When the pan swing is not detected for 20 seconds (or 5 seconds) (YES in step 33), it is determined that the first extinguishing condition is satisfied, and the last temperature in this 20 seconds (or 5 seconds) is determined. It is determined whether the temperature difference ΔTp between the data and the first temperature data is 0 or positive.

When the temperature difference ΔTp is 0 or a positive value (YES in step 35), it is determined that the extinguishing condition is satisfied, as the case where there is a risk of burning.
It is judged whether or not the cooking mode is completed (step 36). Temperature difference Δ
If Tp is negative (N in step 35)
O), it is determined that the fire extinguishing condition is not satisfied, and step 31
Move to and detect the pan swing again. In addition, the first
20 seconds or 5 seconds is set as the duration of the state in which the pan swing is not detected under the fire extinguishing conditions, and the cut temperature Tc is determined based on the equilibrium detected temperature Th when the equilibrium state is detected in step 105 above. If 20 seconds is selected, the above step 102,
When the fire extinguishing condition is determined by the cut temperature Tc initially set in 103, 5 seconds is selected. In the latter case, the reason why the duration is shortened to 5 seconds is that oil is often used in this case.
This is because if the state of c or higher is continued for a long time, there is a risk of ignition. In addition to the determination of the extinguishing condition based on the cut temperature Tc, when the detected temperature T reaches 290 ° C.,
Extinguish the fire immediately as an error detection.

Next, the control operation in the oil product mode will be described. Since the oil product mode is a mode used when fried food such as tempura is used, in the oil product mode, a control operation for automatically extinguishing is performed to prevent an oil fire. The standard temperature for automatic fire extinguishing is determined as the oil fire protection level. Hereinafter, description will be given with reference to FIG.

In the oil mode, when the temperature T detected by the temperature sensor 2a reaches 220 ° C. (step 20)
(YES in 1), the timer starts counting (step 202), and at the same time, extraction of temperature data every 0.32 seconds is started. Then, it is determined whether or not there is a pan swing intervention by the user based on the four temperature data that are continuously extracted. This pan swing determination method is based on the temperature difference ΔT between the highest temperature and the lowest temperature of four consecutive temperature data.
m is determined, and it is determined whether or not the temperature difference ΔTm is 4 ° C. or more. Then, the detected temperature T is 220 ° C to 240 ° C.
When it is detected 5 times that the temperature difference ΔTm is 4 ° C. or more (ΔTm ≧ 4 ° C.) between 0 ° C., it is determined that the pan has shaken.

When there is no user intervention until the detection temperature T reaches 240 ° C. and the pan swing is not detected (NO in step 203), when the temperature reaches 240 ° C. (YES in step 204), The timer stops counting (step 205) and the measurement of the time required for the temperature to rise from 220 ° C. to 240 ° C. is completed. When the measured temperature rise time t0 is 25 seconds or less (YES in step 206), it is considered that the amount of oil in the pan is small and it is easy to ignite, so the oil fire prevention level is set to 2
The temperature is set as low as 40 ° C. (step 207).

On the contrary, when the temperature rise time t0 is longer than 25 seconds (NO in step 206), it is considered that the amount of oil in the pan is sufficiently large, and therefore the oil fire prevention level is set so as to enable smooth cooking. Is set as high as 260 ° C. (step 208).

On the other hand, when the pan swing is detected before reaching 240 ° C. (ΔTm ≧ 4 ° C. is detected 5 times) (YES in step 203), the timer is timed when the pan swing is detected. Stop (step 209) and set the oil fire prevention level to 260 ° C. (step 20)
8). Until the detected temperature T reaches the set oil fire prevention level (NO in step 210), wait until each temperature is reached, and if the detected temperature T reaches the oil fire prevention level (YES in step 210), extinguishing conditions It is determined whether or not is satisfied. The fire extinguishing conditions are the same as in the case of the above-mentioned stewed mode, there is no user intervention such as shaking the pan in 5 seconds, during which the temperature rise is recognized, and the temperature difference ΔT
This is the case where p ≧ 0. If the fire extinguishing condition is not satisfied (NO in step 211), the fire extinguishing condition is repeatedly determined while the oil fire prevention level is reached. When the extinguishing condition is satisfied (Y in step 211)
ES), the supply of the fuel gas is stopped by a predetermined fire extinguishing operation, and the fire extinguishing operation is notified by a buzzer, a lamp or the like (step 212).

As described above, in the present invention, the determination method for determining the cut temperature Tc, which is the reference when performing the automatic fire extinguishing control, is selected according to the equilibrium detected temperature Th when the equilibrium state is detected. An appropriate cut temperature Tc can be determined for various cooking containers having different equilibrium detection temperatures Th. Therefore, if you can cook smoothly without being affected by the cooking container and need automatic fire extinguishing,
The fire extinguishing operation can be performed at an appropriate temperature depending on each cooking container. Further, in the simmering mode in the present embodiment, not only simmering cooking in which only water is simply used for cooking, but curry, stew, etc. are pre-stirred with oil and then boiled with hot water. It also supports complex cooking. In addition, even when the curry or stew that is once cooked is reheated, it is devised so that it can be cooked smoothly, which makes it extremely easy to use in ordinary cooked stew cooking.

In the above embodiment, when the equilibrium basic temperature Te based on the equilibrium detection temperature Th is lower than 130 ° C., the method of determining the cut temperature Tc is set to 150 ° C., but for example, the equilibrium basic temperature Te is When the temperature is lower than 130 ° C., a calculation formula represented by Tc = Te + 25 ° C. may be selected (FIG. 17). Here, the equilibrium basic temperature Te is 1
When the temperature is lower than 30 ° C., the temperature added to the equilibrium basic temperature Te is 25 ° C., which is higher than that of the equilibrium basic temperature Te of 130 ° C. or higher, in order to prevent unnecessary premature cutting when the temperature is low. There is no problem because the lower the equilibrium basic temperature Te, the slower the burning progress. In the above embodiment, the stove burner 2 is extinguished based on the cut temperature Tc as the reference temperature, but the stove burner may be weakened.

[Brief description of drawings]

FIG. 1 is a perspective view of an external appearance of a gas table showing an embodiment of the present invention.

FIG. 2 is a schematic diagram showing a configuration of a gas table according to an embodiment of the present invention.

FIG. 3 is a flow chart showing a basic operation in a cooking mode in the gas table according to the embodiment of the present invention.

FIG. 4 is a flow chart showing a first embodiment of a cut temperature determining operation in a cooking mode of a gas table according to the embodiment of the present invention.

FIG. 5 is a flow chart showing initial setting control in a cooking mode of the gas table according to the embodiment of the present invention.

FIG. 6 is a diagram showing an example of changes in the detected temperature during cooking of cooked food for explaining the initial setting control of the cooked mode of the gas table according to the embodiment of the present invention.

FIG. 7 is a diagram showing changes in the detected temperature during the stir-frying process in the cooking of cooked foods for explaining the initial setting control of the cooked mode of the gas table according to the embodiment of the present invention.

FIG. 8 is a flow chart showing the equilibrium detection control in the cooking mode of the gas table according to the embodiment of the present invention.

FIG. 9 is a time chart for explaining extraction of temperature data and calculation of a temperature difference in the equilibrium detection control in the cooked mode of the gas table according to the embodiment of the present invention.

FIG. 10 is a flow chart showing a method for determining an equilibrium basic temperature in a cooking mode of a gas table according to an embodiment of the present invention.

FIG. 11 is a time chart showing an example of a changed state of the detected temperature for explaining the method of determining the equilibrium basic temperature in the cooking mode of the gas table according to the embodiment of the present invention.

FIG. 12 is a time chart showing another example of the change state of the detected temperature for explaining the method of determining the equilibrium basic temperature in the cooked mode of the gas table according to the embodiment of the present invention.

FIG. 13 is a time chart showing an example of changes in the detected temperature when the pan is shaken to explain the operation of determining the extinguishing conditions in the cooked mode of the gas table according to the embodiment of the present invention.

FIG. 14 is a time chart showing an example of a change in detected temperature at the time of burning, for explaining the operation of determining the extinguishing conditions in the cooked mode of the gas table according to the embodiment of the present invention.

FIG. 15 is a flow chart for explaining an operation of determining a fire extinguishing condition in a cooked mode of a gas table according to the embodiment of the present invention.

FIG. 16 is a flowchart showing a basic operation in an oil mode in the gas table according to the embodiment of the present invention.

FIG. 17 is a flowchart showing a second embodiment of the cut temperature determining operation in the cook mode of the gas table according to the embodiment of the present invention.

[Explanation of symbols]

2 stove burner (heating means) 2a temperature sensor 30 control circuit (stove control device, balance detection means, selection means)

Claims (3)

[Claims] 1. A temperature sensor that comes into contact with a cooking container heated by a heating means is provided, and a reference temperature for weakening the heating power of the heating means or stopping heating is calculated based on the temperature detected by the temperature sensor. In the stove control device, the equilibrium detecting means for detecting that the temperature of the food in the cooking container is in an equilibrium state based on the temperature detected by the temperature sensor, and the equilibrium detecting means detects the equilibrium state. A control device for a stove, further comprising a selection means for selecting a method for calculating the reference temperature according to the level of the equilibrium detected temperature. 2. The method of calculating the reference temperature selected by the selecting means sets the reference temperature uniformly when the equilibrium detection temperature is relatively low, and sets the equilibrium detection temperature to a predetermined value when the equilibrium detection temperature is high. The stove controller according to claim 1, wherein the temperature is a temperature obtained by adding a temperature. 3. The selection method of the reference temperature by the selection means selects a calculation method in which the difference between the equilibrium detection temperature and the reference temperature is large when the equilibrium detection temperature is relatively low. The stove control device according to claim 1, wherein: