JPH0740342Y2 - Hot plate - Google Patents

Description

[Detailed Description of the Invention] (Industrial field of application) The present invention is equipped with a temperature control means for heating a cooking plate with a heater to maintain a preset temperature, and the temperature of the cooking plate continues at the cooking temperature for a predetermined time or longer. The present invention relates to a hot plate having an off-timer function of stopping energization of a heater in the case of doing so.

(Prior Art) A hot plate is configured to heat a cooking plate with a heater so that grilled food such as roasted meat and okonomiyaki and steamed food can be cooked. Further, there is provided temperature control means for controlling energization of the heater so as to maintain the temperature of the cooking plate at the selected appropriate set temperature.

Further, in a hot plate equipped with such a temperature control means, if a certain period of time elapses after the cooking switch is turned on, in order to ensure safety in the case of forgetting that cooking is being performed and leaving it as it is. It is also known that the heater is turned off or the preset temperature is changed to a safe minimum preset temperature such as heat retention.

(Problems to be solved by the invention) However, since the timekeeping is started when the cooking switch is turned on, for example, it is necessary to quickly raise the temperature of the cooking plate to a predetermined temperature and then add the food to be cooked. In this case, the temperature drops when the food is put in, and even if it takes time to rise to the cooking temperature again, it is assumed that the cooking temperature has continued for that time, and the heater is turned off after a predetermined time. Therefore, the actual cooking time until the heater is forcibly turned off varies, and the heater turns off unexpectedly during cooking,
There was a problem that cooking could be interrupted.

The present invention does not add the elapsed time only when cooking is intended and the actual cooking plate temperature is in the cooking state, that is, the cooking plate temperature is not in the cooking state, and the cooking plate temperature is not added. It is possible to provide a hot plate with an off-timer function that cumulatively adds up the elapsed time when the cook is in the cooking state and forcibly turns off the heater after this cumulative added time has elapsed. This is an issue.

(Means for Solving the Problem) In order to achieve the above-mentioned object, the present invention comprises temperature control means for heating a cooking plate with a heater to maintain a heat retention temperature set or various cooking temperatures higher than this. In the hot plate, the temperature detecting means for detecting the temperature of the central portion of the cooking plate, the fact that the temperature is set to the cooking temperature, and the temperature of the central portion of the cooking plate detected by the temperature detecting means are sufficient for proceeding the cooking. It is characterized by a time measuring means for cumulatively adding the elapsed time on condition that the temperature is equal to or higher than a predetermined temperature, and an energization stopping means for stopping energization of the heater when the cumulatively added time exceeds a predetermined time.

(Operation) According to the above configuration of the present invention, one of various cooking temperatures exceeding the heat retention temperature is set, and the actual temperature of the cooking plate detected by the temperature detecting means is equal to or higher than a predetermined temperature sufficient for proceeding cooking. The elapsed time only at a certain time is cumulatively added by the time counting means, and when the cumulative added time exceeds the predetermined time, the energization stopping means works to automatically turn off the heater, so that the temperature is kept warm during cooking. Cooking is not affected by the elapsed time when the setting is made or when the cooking plate is put in and the cooking plate is cooled to a temperature below a predetermined temperature sufficient for the cooking to proceed and the cooking is not actually performed. The off-timer function can be operated without excess or deficiency with respect to the passage of time in the state in which it is substantially performed, and even if the temperature setting and temperature control are in proper cooking state, the adjustment is performed when this exceeds the specified time. It is possible to prevent the physical state from continuing.

Moreover, since the temperature detecting means detects the temperature in the central portion that represents the usage state of the cooking plate, the control of the off-timer function is based on the cooking plate temperature that most corresponds to the actual cooking state. It can be done properly.

(Embodiment) An embodiment of the present invention shown in FIGS. 1 to 7 will be described. An aluminum cooking board 2 is detachably fitted into a resin-made tray type base 1 from above. A heating plate 4 made of aluminum in which a heater 3 made of a sheathed heater is embedded is fixed to the bottom of the base 1, and the cooking plate 2 is received in the base 1 to conduct heat from the heater 3 to cook the cooking plate. It enables pottery cooking and steaming cooking in 2.

The base 1 is also fixed with a heat shield plate 5 extending from the lower surface of the heating plate 4 to the lower surface of the cooking plate 2 to mitigate heat from the heating plate 4 and the cooking plate 2 from reaching the base 1. . A stepped portion 1b having a height corresponding to the boundary between both plates is formed on the peripheral wall of the recess 1a which houses the heating plate 4 and the cooking plate 2 of the base 1.
The stepped portion 1b is covered with the outer peripheral edge 5a of the heat shield plate 5 so that a portion of the recess 1a below the heat shield plate 5 serves as an electrical installation space 6 to prevent dust and water from entering from above. ing.

In particular, in order to prevent the entry of dust and water, a rising wall 1c is provided on the inner circumference of the stepped portion 1b, and an outer peripheral edge 5a of the heat shield plate 5 is provided.
Is a U-shaped bent edge that covers the rising wall 1c. As a result, dust and water falling on the stepped portion 1b can positively be stopped by the overlapping portion of the rising wall 1c and the outer peripheral edge 5a from entering the electric installation space 6. Further, the step portion 1b is provided with a drop opening 1d which is pulled out below the base 1. As a result, the falling dust and water immediately escapes to the lower side of the base 1 through the drop opening 1d, which makes it difficult to enter the electric installation space 6.

A thermistor 41 for detecting the temperature of the cooking plate 2 is provided in the electric installation space 6 so as to penetrate the center of the heating plate 4 and detect the temperature of the central part which is a part representing the cooking state of the cooking plate 2. With a temperature detector 11 and a detector 12a that projects upward from the lower side of the heat shield plate 5 to detect the bottom of the cooking plate 2
A micro switch 12 for preventing empty cooking, a temperature controller 13, and wires for connecting them to the heater 3, a control circuit 14 using a microcomputer, and the like are arranged. Control circuit
Reference numeral 14 is fixedly installed in a control room 15 which is provided so as to extend to one side of the base 1 through the electric installation space 6. Control room
No drop port 1d is provided at the connecting portion between 15 and the electrical space 6.

An operation panel 16 provided on the upper surface of the control room 15 is used to perform an input operation on a key input unit 18 of an operation board 17 provided on the back side of the operation panel 16. In addition, the operation board 17 is provided with a display unit 19 in which LEDs for illuminating and displaying various operations and operation states corresponding thereto are arranged. The key input unit 18 is provided with a power key SW1, a temperature setting key SW2, and an automatic steaming key SW3, and the display unit 19 has 80 ° C (heat retention), 140 ° C, 160 ° C,
LED that displays the set temperature state of 180 ℃, 200 ℃ and 230 ℃
1 to LED6 and LED7 as an automatic steaming display means that lights up in the automatic steaming control state are provided.
Is provided.

The cooking plate 2 has cutouts 1e formed on both sides of the opening edge of the base 1.
A handle 21 made of resin is formed so as to face the opening edge with the same sectional shape, and the cooker 2 can be carried by the handle 21 and can be attached to and detached from the base 1. Further, one grip 21 is fixedly provided with an engagement claw 23 which is engaged with and disengaged from an engagement hole 22 formed in the lower portion of the notch 1e facing the one grip.
A movable engaging claw 25 that engages and disengages with a lower engaging hole 24 of the other notched portion 1e facing the 21 is pivotally supported by a shaft 26, and an operation that allows external operation through the notch 1e through the engaging claw 25. The piece 25a is integrally provided and the handle 2
It is located below 1.

The engagement claw 25 is biased by a spring 27 so as to maintain the engagement position with the engagement hole 24. As a result, the one engaging claw 23 is engaged with the engaging hole 22.
When the engaging claw 23 side of the cooking plate 2 is placed on the base 1 first so as to be engaged with, and then the engaging claw 25 side of the cooking plate 2 is placed on the base 1, the engaging claw is 25 is initially pushed against the spring 27 by interfering with the upper edge of the engaging hole 24, but the engaging hole
When facing the 24, the spring is released from its displacement, so the spring
The engagement hole 24 is automatically engaged by the bias of 27.
Therefore, the engaging state of the engaging claws 23, 25 and the engaging holes 22, 24 is obtained, so that the cooking plate 2 is prevented from coming off and is brought into close contact with the heating plate 4.

In order to remove the cooking plate 2, when the operating piece 25a is operated so as to approach the handle 21 against the spring 27, the engaging claw 25 is disengaged from the engaging hole 24, so that the operating piece 25a is pressed against the handle 21 and lifted. The engaging claw 25 side of the cooking plate 2 can be floated from the base 1. As a result, the grips 21 can be gripped and the cooking plate 2 can be displaced with respect to the base 1 in the direction in which the engaging claws 23 are disengaged from the engaging holes 22, and the engaging claws are moved by this displacement operation.
23 is also disengaged from the engagement hole 22, so the cooking plate 2 remains as it is as the base 1
You can take it out and carry it again.

The engaging claw 25 is adapted to engage with the engaging hole 24 through the escape window 31 formed at the bottom of the cutout portion 1e. Since the base 1 cannot be properly settled and one side is floated, it is possible to specify the mounting orientation of the cooking plate 2 on the base 1 by this alone.

The cooking plate 2 is properly installed on the base 1, and the side surface without the handle 21 faces the control chamber 15 of the base 1.

Then, a lid 32 is provided on the inner surface of the peripheral wall of the cooking plate 2 on the side without the handle 21.
A step portion 33 is formed to receive it. As a result, the lid 32 is fitted into the opening 2a of the cooking plate 2 and received by the stepped portion 33, a predetermined cooking space is maintained between the lid 32 and the cooking plate 2, and the food is not crushed. A vapor venting gap 34 is formed between the lid 32 and the inner surface 2b of the opening 2a on the side where the handle 21 is provided. The steam venting gap 34 is provided to allow steam to escape while steaming the steamed gyoza, chicken and clams for sake, and steam generated from this part only. Try to pull out upwards.

For this reason, the steam does not spout downward or sideways, and it is possible to avoid the influence of heat around the cooking plate 2 and the dew condensation to get wet. In addition, the upward squirt is relatively reasonably performed by a weak force, so there is no danger to the person using it.

Further, since the steam vent gap 34 is on the side not facing the control chamber 15 of the base 1, even if a part of the spouted steam condenses on the opening edge of the cooking plate 2 and propagates down to the outside of the opening edge,
The safety is high because it does not reach the electric parts of the control room 15.

As shown in FIG. 6, the control circuit 14 includes keys SW1 to SW3 of the key input section 18, a thermistor 41 of the temperature detecting section 11, a micro switch for preventing air-cooking from the input terminal of the microcomputer 40.
12 is connected to the output terminal, and a transistor 44 for controlling energization of a relay 43 for turning on / off the energization of each of the LEDs 1 to 7 of the display unit 19, the buzzer 42, and the heater 3 is connected.

The control operation will be described with reference to FIG. When the power plug is connected to the outlet, the control circuit 14 is energized, the preset temperature is 230 ° C., the automatic steaming control is off, and the standby state is set to the off timer T = 0. Then power key
When turning on the SW1 (step # 1), off timer T = 0 on the basis of the initial setting, and starts the temperature control at the set temperature O _S = 230 ℃. Next, 80 ° C. set temperature O _S is retained temperature
Judgment whether or not the set temperature is 140 ° C or higher,
That is, it is determined whether the temperature setting is not the heat retention but the cooking temperature (step # 3), and the thermistor 41
The actual temperature of the cooking plate 2 detected in step S4 is detected to determine whether the predetermined cooking temperature is 120 ° C. or higher, which is recognized as the temperature at which cooking is actually possible (step # 4), and both are positive. In that case, the off-timer T is counted up (step # 5), and if either is negative, the process proceeds to step # 6 without counting up and the normal processing is performed.

In other words, the cooking temperature is set higher than the heat retention temperature,
Moreover, the elapsed time when the actual temperature of the central portion, which is the portion representative of the cooking state of the cooking plate, is higher than the predetermined cooking temperature sufficient for proceeding the cooking is cumulatively added.

The normal processing is relay control, key input processing, etc., and energization control for the heater 3 based on the set temperature, change of the set temperature, and the like are performed. Next, it is judged whether or not the cumulative addition time of the off timer T exceeds a predetermined time, for example, 120 minutes (step # 7), and if it does not exceed 120 minutes,
Return to step # 3, repeat the above steps, 120
When the number of minutes is exceeded, the process proceeds to step # 8 to turn off the relay 43 and forcibly stop energizing the heater 3.

Describing according to the actual use operation, if you connect the plug to the outlet and turn on the power key SW1, the set temperature will be 230
The temperature of cooking plate 2 is set to the thermistor so that LED6 lights up and cooking plate 2 reaches this set temperature.
While detecting at 41, the energization control for the heater 3 is performed via the relay 43. When changing the set temperature, each time the temperature setting key SW2 is pressed, the set temperature is changed one by one each time it is pressed, and when it reaches the minimum temperature, it returns to the original state and circulates again. Then, the LEDs 6 to 1 are turned on according to the set temperature, and the energization is controlled to reach the set temperature. In addition,
If the current temperature is below the set temperature, the LED will blink.

After that, if the desired cooking is performed at an appropriate set temperature and then left as it is, the set temperature is set to a temperature higher than 80 ° C which is the heat retention temperature, and the actual temperature of the cooking plate 2 is set to 12 ° C.
The heater 3 is automatically turned off when the time at which the temperature is 0 ° C. or higher exceeds 120 minutes. Therefore, when the cooking plate 2 is at a low temperature or in a warm state, the heater is turned off after a predetermined time has passed in a temperature state where cooking is possible without keeping time, so that the cooking plate 2 is kept warm in the middle or the cooking plate is cooled at a low temperature. Even if the time was long, the cookable temperature state is secured for a predetermined time before the heater 3 is turned off. Therefore, safety can be ensured without causing the inconvenience that the heater 3 is turned off during cooking.

(Effects of the Invention) According to the present invention, although cooking is performed by setting one of various cooking temperatures that exceed the heat retention temperature, the heat retention temperature state is set during cooking, The time when cooking is substantially performed without the influence of the elapsed time when the cooking plate is cooled below a predetermined temperature sufficient to allow cooking to proceed and cooking is not actually performed. Since the off-timer function works without excess or deficiency with respect to the progress, even if the temperature setting and temperature control are in the proper cooking state, it is necessary to prevent the cooking state from continuing when it exceeds the specified time during the normal cooking time range. This can be achieved by avoiding the disadvantage that the heater is turned off at an unexpectedly early time.

Moreover, since the control of the off-timer function is appropriately performed based on the temperature in the central portion which represents the usage state of the cooking plate, the range where the cooking plate is used for cooking promotes cooking. It is possible to prevent the time lapse during this period from being cumulatively added even though the temperature is lowered to a temperature that cannot be reached, and prevent the heater off control by the off timer function from being performed at an unexpectedly early time. it can.

[Brief description of drawings]

FIG. 1 is a side view showing an embodiment of the present invention in a partial cross-section, FIG. 2 is a plan view of a half portion, and FIG.
FIG. 4 is a partially enlarged vertical sectional view, FIG. 5 is a front view showing a partial cross section, FIG. 6 is a control circuit diagram, and FIG. 7 is a flowchart of off-timer control. 2 ... Cooking board 3 ... Heater 14 ... Control circuit 40 ... Microcomputer 41 ... Thermistor 43 ... Relay SW1 ... Power key SW2 ... Temperature setting key

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Hiroshi Nakatani 500 Toyoshina-cho, Minami-Azumi-gun, Nagano Nihon Dentsu Co., Ltd. (72) Satoshi Toyota Satoshi 1033 Hayami-cho, Kadoma-shi, Osaka Tiger Moubo Co., Ltd. ( 56) References JP-A-63-166185 (JP, A) JP-A-63-166186 (JP, A) JP-A-63-125222 (JP, A)

Claims (1)

[Scope of utility model registration request] Claim: What is claimed is: 1. A hot plate having a temperature control means for heating a cooking plate with a heater to maintain a heat-retention temperature set or various cooking temperatures above the temperature, the temperature for detecting the temperature of the central part of the cooking plate. Accumulation of elapsed time, provided that the detection means and the cooking temperature are set, and that the temperature of the central portion of the cooking plate detected by the temperature detection means is equal to or higher than a predetermined temperature sufficient for the cooking to proceed. A hot plate comprising: a time counting means for adding and an energization stopping means for stopping energization of a heater when a cumulatively added time exceeds a predetermined time.