JPH0749853B2 - Stove controller - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention comprises a temperature sensor for detecting the temperature by contacting a cooking container heated by a burner or the like, and suppressing heating power such as stopping heating of the burner or the like based on the detected temperature. The present invention relates to a stove control device.

[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. And a heating stop control for stopping the heating when the temperature detected by the temperature sensor reaches a predetermined condition. Here, in cooked dishes, the temperature at which charring starts after the temperature of the cooked food reaches a certain temperature varies depending on the cooking container, so the temperature for stopping heating is appropriately determined according to the cooking container. In order to do so, it is considered that the equilibrium state of the temperature detected by the temperature sensor is detected and the temperature for stopping heating is determined based on the equilibrium detected temperature when this equilibrium state is detected. Is determined by adding a predetermined temperature to the equilibrium detection temperature.

[0003]

However, since the heating power is adjusted during cooking, for example, when a clay pot is used as the cooking container, if the one in equilibrium with a low heat is changed to a high heat, the clay pot itself will change. Since the temperature rises and the temperature detected by the temperature sensor rises, which is similar to the phenomenon when scorching begins, the equilibrium state has been detected due to the low heat until then, and heating is stopped based on the equilibrium detected temperature. If the temperature for this is determined, there is a problem in that heating is stopped by falsely detecting that charring has occurred due to the temperature rise at that time, and smooth cooking may not be possible.

The present invention relates to a stove control device for suppressing heating power such as stopping heating on the basis of the temperature detected by a temperature sensor which comes into contact with a cooking container such as the bottom of a pan to detect the temperature.
In the case of boiled dishes, the purpose is to enable smooth cooking without accidentally extinguishing the fire even if the heating power is changed.

[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 that suppresses the heating power of the heating means based on the temperature detected by the temperature sensor, it is determined that the temperature of the food in the cooking container is in an equilibrium state based on the temperature detected by the temperature sensor. A reference for suppressing the heating power of the heating means, comprising equilibrium detection means for detecting, and timing means for timing a temperature rise time between predetermined temperatures higher than the equilibrium detection temperature when the equilibrium detection means detects equilibrium. The technical means is to determine the temperature according to the temperature rise time.

[0006]

In the present invention, when the equilibrium is detected in a cooked dish or the like, the rising time between the predetermined temperatures higher than the equilibrium detection temperature is measured, and the reference temperature for suppressing the heating power is determined according to the time. .

Therefore, when the temperature rises slowly between the predetermined temperature higher than the equilibrium detection temperature, such as when the water content decreases and then the charring starts after the equilibrium state is detected, the temperature rises due to insufficient water content. Since it is considered that the temperature has advanced, the low temperature is set as the reference temperature in order to quickly suppress the heating power such as stopping heating. On the contrary, if there is still enough water in the cooking container and the detected temperature rises in a short time due to the change of the heat power to high heat, the equilibrium detected temperature is expected to rise and change to a higher value. The temperature can be the reference temperature.

As a result, even if the equilibrium detection temperature changes due to a change in the thermal power, the reference temperature is not uniformly determined based on the equilibrium detection temperature in the low heat until then, so the equilibrium detection is performed. Even if you change the heating power later, you can continue to cook without erroneously detecting that it is burning and without cutting early.
In case of burning, you can extinguish the fire immediately.

[0009]

According to the present invention, since the reference temperature for suppressing the heating power is determined according to the rising time between the predetermined temperatures higher than the equilibrium detection temperature, it is possible to quickly extinguish a fire in case of burning. When the temperature rises due to a change in thermal power, it is possible to continue cooking smoothly without erroneously detecting and making a premature cut. Therefore, it is very easy to use.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described based on the embodiments shown in the drawings. In the gas table 1 shown in FIG. 1, 2 and 3 are 2
Two stove burners, 4A is a grill door for opening and closing the heating chamber of the grill, 5, 6, 7 are fire extinguishing buttons for operating the stove burners 2, 3 and the grill burner 4, respectively, and 20 is a stove burner. 3 is an operation panel for setting the operating state of No. 3. 2a and 3a are stove burners 2 and 3
It is a temperature sensor with a built-in thermistor for detecting the temperature of a cooking container such as a pan that is heated to
a and 3a are elastically supported by a spring (not shown) toward the upper side of the gas table 1, and when the cooking container is placed on the stove, the bottoms of the cooking container serve as temperature sensors 2a and 3a. Push down, temperature sensors 2a, 3
The temperature detecting portion at the upper end of a is pressed against and comes into 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, 14 corresponding to the burners 2, 3, 4, respectively, and the respective supply pipes 12-1.
4 are main valves 12a, 13a, 14a that are opened and closed by operating the point fire extinguishing buttons 5-7, respectively, and are opened by operating the point fire extinguishing buttons 5-7, and thereafter by energization control by the control circuit 30. Electromagnetic safety valves 12b, 13b, 14b that are maintained open or closed are provided respectively, and a supply pipe 13 to the stove burner 3 is further provided.
Is branched into two narrow pipes and merges, and at one of them, an electromagnetic valve 1 that is controlled to open and close to control the temperature of the stove burner 3 is connected.
3c is provided.

The supply pipes 12, 13 and 14 for the stove burners 2 and 3 and the grill burner 4 are provided with a heat control provided near the point fire extinguishing buttons 5, 6 and 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.

On the operation panel 20, for the stove burner 3, cooking for fried food such as tempura, stewed food such as stewed food, heat retention after boiling in a kettle, and grilled food by temperature control or time control, respectively. Keys 21 to 23 and a cancel key 24 for canceling them
Is provided, and an LED that displays the selection state of each cooking is provided. 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 ignition / misfire detection control based on each thermocouple 15a-17a are performed. Further, for the stove burner 3, temperature control control according to the operation of the cooking keys 21 to 23 and heat retention control after boiling detection are performed.

Further, each stove burner 2, 3 is provided with an automatic fire extinguishing function for extinguishing the fire based on the cut temperature Tc in order to prevent burning in cooking stew and ignition of cooking oil in cooking oil. Has been. The cut temperature Tc in the automatic fire extinguishing function is a temperature for preventing charring of cooked food and a temperature for preventing ignition of oily food (here, prevention of ignition means prevention of a state where ignition is likely to occur). In addition, it is necessary to enable smooth cooking to prevent accidental fire extinguishing during cooking in boiled dishes, and the temperature for preventing charring depends on the type of cooking container or the amount of cooking. Since it is necessary to give a difference, it is necessary to set the cut temperature Tc according to each cooking condition.

In this embodiment, in order to automatically set an appropriate cutting temperature Tc without imposing a setting burden on the user even if there are differences in these cooking conditions and the like, it is a cooked dish or oil-based dish. It has an automatic discrimination function for automatically discriminating whether it is a dish and an equilibrium detection function for automatically setting an appropriate cut temperature Tc according to the discrimination result, and each temperature sensor 2a, 3a during combustion. It is possible to automatically determine the cut temperature Tc for stopping the combustion based on the detected temperature T.

Generally, when stewed food is cooked, the specific heat of water is large, and therefore the temperature rise rate is generally slow and the rise time is long. On the contrary, in the case of oil cooked food, the specific heat is small. Therefore, the rise time becomes short. Further, in cooking boiled food, since the food contains water, the temperature of the food in the pan serving as a cooking container becomes substantially constant if heating is continued. At this time, the heat given to the cooking container and the heat released from the cooking container are balanced, so that when the temperature of the food is constant, the temperature of the cooking container hardly rises, A certain temperature continues. In this case, the detected temperature T of the cooking container or the like detected by the temperature sensors 2a, 3a is not necessarily the same as the temperature of the food, but has various values depending on the material, thickness, etc. of the pan, and the cooking container is the same. Even though it depends on the amount of heating (thermal power), the temperature sensors 2a, 3
When the detected temperature T of “a” becomes substantially constant, the temperature of the cooked product also becomes constant. Therefore, here, the cooking temperature and the oil cooking are determined based on the rate of temperature rise and the presence or absence of equilibrium detection, and in the cooking dish, the temperature at which this equilibrium state is detected is the equilibrium detection temperature. The cut temperature Tc is determined based on the equilibrium detected temperature Th.

First, the balance detection control will be described.
In the equilibrium detection control of the present embodiment, the temperature sensor 2 for detecting the equilibrium state starts when the detected temperature T reaches 100 ° C.
The balanced temperature detection control for extracting (sampling) the detected temperatures T of a and 3a to obtain temperature data is started, and the detection of the detected temperature T is thereafter performed while the detected temperature T is less than 200 ° C.
As shown in FIG. 3, the extraction of the temperature data is performed every 15 seconds after the detected temperature T reaches 100 ° C., and 9 consecutive temperature data extracted every 15 seconds. Memorize it in order. Next, the temperature differences ΔT (n−6), ΔT (n−5), and ΔT (n−) for 30 seconds based on the nine pieces of temperature data extracted every 15 seconds.
4), ΔT (n-3), ΔT (n-2), ΔT (n-
1) and ΔTn are calculated as the first temperature difference. As shown in FIG. 3, when the latest temperature data is extracted, and these seven temperature differences are Tn, the eight temperature data extracted so far are replaced by T (n-8). ), T
(N-7), T (n-6), T (n-5), T (n-
4), T (n-3), T (n-2), and T (n-1), the above temperature differences are respectively T (n-6) -T.
(N-8), T (n-5) -T (n-7), T (n-
4) -T (n-6), T (n-3) -T (n-5), T
(N-2) -T (n-4), T (n-1) -T (n-
3) and Tn-T (n-2). 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, seven consecutive temperature differences ΔT (n-
6) The values of Δ, T (n-5), −, ΔTn are all within ± 2 ° C. That is, when the latest temperature data is extracted, the first temperature difference of 7
That is, it is determined that the individual temperature differences 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. For example, in each of the seven determinations, the limit limit of about +2 is given.
This is a temperature change of ° C, and the first condition may be satisfied even when the temperature of the cooked food continues to rise. However, when the temperature of the cooked product reaches a constant temperature, the temperature rise of the cooking container is remarkably reduced, so that the latest temperature of the seven consecutive temperature differences when the first condition is satisfied is reached. The data Tn and the oldest temperature data T (n-
8) and Tn−T (n−8) are calculated as the second temperature difference, and the second temperature difference is within ± 4 ° C., that is, −4 ≦
The second condition is that Tn−T (n−8) ≦ + 4 ° C. is satisfied.

When both the first condition and the second condition are satisfied, it is determined that the equilibrium state has been detected, and the detected temperature Tn extracted as the latest temperature data at that time has detected that the equilibrium state has been detected. It is determined as the equilibrium detection temperature Th shown. The above-mentioned control for detecting the equilibrium state is obtained by deleting the oldest temperature data when the latest detected temperature Tn is extracted as temperature data at 15-second intervals even after the equilibrium state is detected. This temperature data is repeated many times.

In the present embodiment, the cut temperature Tc is determined on the basis of the determined equilibrium detection temperature Th in the cooking cut operation to be described later. If the cut temperature Tc is changed as is when the change occurs, it becomes impossible to set the appropriate cut temperature Tc according to the cooking state, and in some cases, the cut temperature Tc may not serve as the cut temperature Tc.
Therefore, the equilibrium state is detected for the first time, and the equilibrium detection temperature T
After h is determined, the newly detected equilibrium detection temperature T
The new equilibrium detection temperature Th is changed only when h becomes lower than the previous equilibrium detection temperature Th. This is because in this case, 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. In the equilibrium detection control, when the detection temperature T drops below 100 ° C., the equilibrium detection temperature Th up to that time is cleared to 100
It will be restarted when the temperature reaches ℃.

Next, based on the result of the above equilibrium detection control and the result of the temperature rise after the detected temperature T reaches 100 ° C., the cooked dish and the oil dish are automatically discriminated and the respective cutting operations are automatically discriminated. The function control operation 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 100 ° C or higher or lower than 100 ° C. Then 10
If the temperature is lower than 0 ° C (NO in step 1), 10
Wait until it reaches 0 ° C. When the detected temperature T reaches 100 ° C. (YES in step 1), the initial temperature rise time for determining the slope of the temperature rise for roughly distinguishing between cooked dishes and oil dishes. t
1 is started, and at this time, extraction of the temperature T detected by the temperature sensor 2a is started to detect the above-mentioned equilibrium state (step 2), and this equilibrium detection control is performed up to 200 ° C.

Thereafter, it is determined whether or not the detected temperature T has reached 150 ° C., and while the temperature does not reach 150 ° C. (NO in step 3), the initial temperature rise time t1 measured from step 2 is 150 seconds. Until elapses (NO in step 4), the process proceeds to step 3 to repeatedly determine whether or not the detected temperature T has reached 150 ° C. 150
If the detected temperature T does not reach 150 ° C. before the lapse of seconds (YES in step 4), it is highly likely that the cooked food takes a long time to rise in temperature due to the use of water. Then, it is further determined whether or not an equilibrium state is detected (step 5).

Here, when the cooked food is actually cooked, the equilibrium state is detected while the detection temperature T is not so high, whereas the oil cooked and the cooked food is cooked. When the initial temperature rise time t1 is long due to the large number, the equilibrium state is not detected. Therefore, when the equilibrium state is not detected (in step 5, N
O), until the detected temperature T reaches 220 ° C. (NO in step 6), the process proceeds to step 5 to repeatedly determine equilibrium detection.

If an equilibrium state is detected before reaching 220 ° C. (YES in step 5), it is determined that the dish is a cooked dish, and a cooked dish cutting operation described later is performed (step 10). If the equilibrium state is not detected by the time the temperature reaches 220 ° C (YE in step 6)
S), the oil cut operation described later is performed (step 3).
0).

On the other hand, when the detected temperature T reaches 150 ° C. before the lapse of 150 seconds (YES in step 3), it is considered that the temperature rise time is short due to oil cooking, so Although it is determined as an oil dish, there is a possibility of a cooked dish when the initial temperature rise time t1 is short because there are few dishes, so it is determined whether or not the equilibrium state is detected (step 7).

Here, when oil cooking is actually performed, the detected temperature T rises rapidly without detecting the equilibrium state. Therefore, when the equilibrium state is not detected (NO in step 7), the detected temperature T is 2
Until the temperature reaches 20 ° C (in Step 8, N
O), the process proceeds to step 7 to repeatedly determine equilibrium detection. If the equilibrium state is not detected by the time the temperature reaches 220 ° C. (YES in step 8), the oil cut operation described later is performed (step 30).

When the equilibrium state is detected before reaching 220 ° C. (YES in step 7), it is in the state of equilibrium state when it is a cooked dish and as a result of weakening the heating power in the oil dish. Since there are two cases, one case and the other case, the determination is performed based on the equilibrium detection temperature Th when the equilibrium state is detected. The equilibrium detection temperature Th is
When the temperature is 100 ° C. or more and 120 ° C. or less (“100 ° C. ≦ Th ≦ 120 ° C.” in step 9), it is determined that the dish is cooked, and the process proceeds to step 10 to perform the cooked cut operation.

The equilibrium detection temperature Th is higher than 120 ° C. and is 1
When the temperature is 40 ° C or lower (in Step 9, "120 ° C
<Th ≦ 140 ° C. ”), in the case of boiled dishes or in the case of equilibrium state due to low heat in oil dishes, and continue cooking even at a temperature higher than the cut temperature Tc in the boiled cut operation to prepare oil dishes. Cutting temperature Tc to 200
A forced 200 ° C. cutting operation for forcibly maintaining the temperature of 30 ° C. for 30 minutes is performed (step 50).

If the cooking is an oil dish, 200
Since ℃ is the cut temperature Tc, smooth cooking can be done, and even if it is a boiled dish, it takes a considerable time to start burning in the boiled dish, and it does not burn in about 30 minutes, whichever cooking But there is no problem. When the forced 200 ° C. cutting operation of step 50 is completed, the operation shifts to the stewed food cutting operation of step 10. Therefore, even if the water content of the boiled food decreases in 30 minutes, the heating can be surely stopped by the boiled food cutting operation when the burning starts to occur.

In step 9, when the equilibrium detection temperature Th exceeds 140 ° C. (“Th> 140
° C "), the process proceeds to step 8, and when it reaches 220 ° C, the process proceeds to the oil material cutting operation of step 30.

Next, the cooking cut operation in step 10 will be described with reference to FIG. In the above-described automatic discrimination control, when it is determined that the dish is a cooked dish, the cut temperature Tc is determined according to the equilibrium detection temperature Th. The equilibrium detection temperature Th is less than 140 ° C (100 ° C ≤ Th <140
In the case of (° C.) (NO in step 11), the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th is the cut temperature Tc (=
Th + 20) (step 12).

The equilibrium detection temperature Th is 140 ° C. or higher (140
≦ Th) (YES in step 11),
For example, it is considered that a cooking container made of a material having a large heat storage effect such as a clay pot is used. When this clay pot is used, the equilibrium detection temperature Th changes depending on the magnitude of the thermal power.
Therefore, the increase in the detected temperature T after the equilibrium detection is detected, and the cut temperature Tc is determined by determining whether the change is due to the change in the thermal power or the burning. Detection temperature T
Waits until the temperature becomes equal to the equilibrium detection temperature Th plus 15 ° C. (NO in step 13), and the equilibrium detection temperature Th
When the temperature reaches 15 ° C plus 15 ° C (YES in step 13), then the equilibrium detection temperature Th is further increased to 2
Timing of the rising time t2 until the temperature reaches 0 ° C. is started (step 14).

Thereafter, it is determined whether or not the detected temperature T reaches the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th within 50 seconds after reaching the temperature obtained by adding 15 ° C. to the equilibrium detection temperature Th, and then 50 seconds is determined. If the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th is not reached (t2> 50) (NO in step 15, YES in step 16), it is determined that the temperature is increased due to burning, and the equilibrium detection temperature Th at this time is determined. To 2
The temperature obtained by adding 0 ° C. is set as the cut temperature Tc (= Th + 20) (step 12). Equilibrium detection temperature Th within 50 seconds
When the temperature reached by adding 20 ° C. to the temperature (t2 ≦ 50) (YES in step 15), it is determined that there is a rapid temperature change due to the change in the heat power to high heat, and the result is a false detection of charring. 3 for equilibrium detection temperature Th to prevent premature disconnection
The higher temperature obtained by adding 0 ° C is the cut temperature Tc (= Th + 3
(0 ° C.) (step 17). When the heat power is changed to high heat, the equilibrium detection temperature Th rises, but since the temperature rise is usually less than 30 ° C, it will reach Th + 30 ° C and be extinguished automatically, without burning. There is no. When the cut temperature Tc is determined in step 12 or step 17, it is determined whether the detected temperature T has reached the cut temperature Tc.

When the detected temperature T reaches the cut temperature Tc (YES in step 18), it will be described later whether it is preferable to perform the fire extinguishing operation without starting the fire extinguishing operation immediately, or whether the fire extinguishing operation is not necessary. It is determined whether or not a predetermined fire extinguishing condition is satisfied. If the extinguishing condition is not satisfied (NO in step 19), the extinguishing operation is not performed even if the cut temperature Tc is reached, and the step 1
Repeated determinations are made at 8 and 19. When the fire extinguishing condition is satisfied (YES in step 19), as a scorching error detection, the fire extinguishing operation is performed in a predetermined sequence (step 20), the electromagnetic safety valve 12b is closed, and the fuel gas to the stove burner 2 is closed. Stop the supply and notify the fire extinguishing operation with a buzzer, lamp, etc. Not only when the equilibrium detection temperature Th is 140 ° C. or higher (Th ≧ 140 ° C.), but the equilibrium detection temperature Th (100 ° C. ≦ 100 ° C. ≦ 100 ° C.)
In Th), it is judged whether or not there is a change in thermal power from the rise time from Th + 15 ° C to Th + 20 ° C to determine the cut temperature Tc.
May be determined.

Next, the oil cut operation in step 30 will be described with reference to FIG. In the oil cut operation, the cut temperature Tc is determined based on whether or not the pan swing is detected and the temperature increase rate from 220 ° C.
Here, the determination method of the pan swing detection is that the detected temperature T is 220.
Temperature difference ΔT between the maximum temperature and the minimum temperature of four continuous temperature data items that are extracted every 0.5 seconds when the temperature exceeds ℃
m is determined, and it is determined whether or not the temperature difference ΔTm is 5 ° 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 5 ° C. or more (ΔTm ≧ 5 ° C.) between 0 ° C., it is determined that the pan has shaken. Therefore, when the process moves from Step 6 or Step 8 to Step 30, extraction of temperature data every 0.5 seconds is started to detect the pan swing, and at this time, the temperature data from 220 ° C to 240 ° C is reached. Rise time t3
(Step 31).

After the start of counting the rising time t3, it is determined whether or not the pan swing is detected by 25 seconds, and 240
It is determined whether or not the temperature reaches 0 ° C., and if the pan swing is detected during that time (YES in step 32), the cut temperature Tc is determined to be 270 ° C. (step 33). Even if the pan swing is not detected (N in step 32
O), when the detected temperature T reaches 240 ° C. before the elapse of 25 seconds (YES in step 34), the process proceeds to step 36 and the cut temperature Tc is determined to be 240 ° C.

If there is no pan swing detection and the temperature does not reach 240 ° C. (NO in step 34), the above determination is repeated until 25 seconds elapse (NO in step 35), and there is no pan swing detection. If the temperature does not reach 240 ° C. during 25 seconds (YES in step 35), the process proceeds to step 33 and the cut temperature Tc is set to 270 ° C.

When the cut temperature Tc is determined in steps 33 and 36, it is determined whether the detected temperature T has reached the cut temperature Tc. When the detected temperature T reaches the cut temperature Tc (YE at step 37)
S), it is determined whether or not a fire extinguishing condition to be described later is satisfied. If the fire extinguishing condition is not satisfied (NO in step 38), the fire extinguishing operation is not performed even if the cut temperature Tc is reached, and in steps 37 and 38. Repeatedly judge.
When the fire extinguishing condition is satisfied (YES in step 38), as an oil ignition prevention error detection, a fire extinguishing operation is performed according to a predetermined sequence (step 39), the electromagnetic safety valve 12b is closed, and the fuel for the stove burner 2 is closed. Stop the gas supply and notify the fire extinguishing operation with a buzzer, lamp, etc.

Next, the forced 200 ° C. cutting operation will be described. Even in oil dishes, equilibrium may be detected when low heat is used. At such times,
If the cut temperature Tc is determined to be a temperature for preventing charring during the cooking operation of the stew, when the heating power is increased,
The cutting temperature Tc may cause premature cutting, and the fire is extinguished during cooking. This forced 200 ° C. cutting operation is provided in order to enable smooth cooking without premature cutting even when the equilibrium detection is performed in the oil dish as described above. In such a case, the cutting temperature Tc is set to 200 ° C. so that it can be continued for 30 minutes.

Hereinafter, forced 200 ° C. in step 50
The cutting operation will be described with reference to FIG. When the process moves to step 50, the forced 200 ° C. timer starts counting (step 51), and until 30 minutes elapse,
The detection temperature T is compared with the cutting temperature Tc, with 200 ° C. as the cutting temperature Tc. When the detected temperature T has not reached 200 ° C. (NO in step 52), until 30 minutes have elapsed (NO in step 53), it is determined whether or not the cut temperature Tc has been repeatedly reached. When 30 minutes have passed without reaching 200 ° C. as the cutting temperature Tc (YES in step 53), the forced 200 ° C. cutting operation in step 50 is finished,
Moving to step 10, the stew cut operation is performed. Thirty
When the detected temperature T reaches 200 ° C. before the lapse of minutes (YES in step 52), it is determined whether or not the fire extinguishing condition is satisfied, and when the fire extinguishing condition is satisfied (( If YES in step 54), as the oil ignition prevention error detection, the fire extinguishing operation is performed (step 55), and the combustion of the stove burner 2 is stopped.

Next, step 19 and step 38 described above.
The determination of each extinguishing condition in step 54 will be described. The extinguishing condition is that if the detected temperature T reaches the cut temperature Tc determined as described above, as long as it is possible to detect a situation in which the cook's intervention is clearly recognized, Since the fire extinguishing operation is not necessarily required because some appropriate processing is performed by the above, it is set from the viewpoint that smooth cooking may be hindered, and the detection temperature T of the temperature sensor 2a is set to the cut temperature. This is to determine whether the cause of the Tc or more is due to the user operating the cooking container such as shaking the pot or accompanying the overheating.

In the determination of the extinguishing condition, when the detected temperature T reaches the cut temperature Tc, the detected temperature T of the temperature sensor 2a is repeatedly extracted every 0.5 seconds, and 2 is detected based on the temperature data obtained by the extraction. Determine the street. Regarding the four temperature data extracted every 0.5 seconds, the temperature difference ΔTm between the maximum temperature Tmax and the minimum temperature Tmin is the predetermined temperature difference Tx (5
C.) indicates that the cooking container has been in continuous contact with the temperature sensor 2a of the stove burner 2. For example, when the user intervenes and shakes the cooking container. In addition, since the temperature sensor 2a is separated from the cooking container and the temperature sensor 2a is directly heated by the heating power of the stove burner 2, as shown in FIG. 8, the detected temperature T becomes extremely high instantaneously. Therefore, the temperature difference ΔTm between the maximum temperature Tmax and the minimum temperature Tmin far exceeds the predetermined temperature difference Tx (5 ° C.).

In the first judgment, with respect to four continuous temperature data obtained by extraction, a temperature difference ΔTm between the maximum temperature Tmax and the minimum temperature Tmin of the four temperature data is calculated, and the temperature difference ΔTm is calculated. The difference ΔTm is the predetermined temperature difference Tx (5
C.), and when new temperature data is extracted 0.5 seconds later, the above determination is also made for the four temperature data obtained by deleting the oldest temperature data. Repeated every second. Then, for all the temperature differences ΔTm obtained based on the temperature data extracted in 18 seconds in the boiled cut operation, the temperature data extracted in 3.5 seconds in the oil cut operation and the forced 200 ° C. cut operation Based on all the temperature differences ΔTm obtained on the basis of all the predetermined temperature differences Tx
When the temperature is lower than (5 ° C.), it is determined that the first fire extinguishing condition is satisfied.

When the cut temperature Tc is reached and no intervention of the cooker is recognized in the above determination, the cut temperature Tc is reached because the cooked product is scorched or the cooking oil is overheated. In that case, as shown in FIG. 9, the temperature rise gradually progresses. Therefore, the last temperature data is always higher than the first temperature data. Therefore, in the second determination, when the first extinguishing condition is satisfied, 18 seconds (or 3.
The temperature difference ΔTp between the last temperature data and the first temperature data in 5 seconds) is obtained, it is determined whether or not the temperature difference ΔTp ≧ 0, and the temperature difference ΔTp ≧ 0 is set as the second extinguishing condition. It is set. In addition, the reason why the duration of the second fire extinguishing condition in the oil cut operation is shortened to 3.5 seconds (8 times) is that oil is often used in this case. This is because if the state is continued for a long time, there is a risk of ignition. The cut temperature T
In addition to the determination of the extinguishing condition based on c, the detected temperature T is 2
When the temperature reaches 90 ° C., the fire is extinguished immediately as an error detection.

Next, the operation of the above control operation in this embodiment will be described with reference to FIG. When the ignition switch 5 is ignited and heating of the cooking container is started, the temperature T of the temperature sensor 2a gradually increases. When stewed food is cooked, as shown by the solid line A, 100 ℃ to 150 ℃
Until the initial temperature rise time t1 becomes longer, and then the equilibrium state is detected. When the equilibrium detection temperature Th is less than 140 ° C. (100 ° C. ≦ Th <140 ° C.) as indicated by the solid line B, the cut temperature Tc is set to the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th, and the solid line C indicates Equilibrium detection temperature T
When h is 140 ° C. or higher (Th ≧ 140 ° C.), the rising time t2 from reaching the temperature obtained by adding 15 ° C. to the equilibrium detection temperature Th to reaching the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th The cut temperature Tc is determined accordingly, and when the temperature rise is due to charring, a low cut temperature Tc can be determined, and when the temperature rise is due to a change in thermal power, a high cut temperature Tc can be determined. Therefore, burning can be prevented, and cooking can be smoothly continued when the heat power is changed.

On the other hand, when oily food is cooked, the initial temperature rise time t1 becomes short as shown by the solid line D, and if equilibrium is not detected thereafter, the oily material cut operation changes from 220 ° C to 240 ° C. The cut temperature Tc is determined according to the rising time t3 until the cut temperature Tc is reached. Initial temperature rise time t
If 1 is short and then equilibrium is detected at 120 <Th ≦ 140 ° C., as shown by a dotted line E, in order to be able to correspond to both oil-cooked dishes and cooked-cooked dishes with low heat power,
Shift to control operation of forced 200 ° C cut operation. As a result, the cutting temperature Tc was determined to be 200 ° C, which was 30 ° C.
It continues for a minute, and thereafter, the process shifts to the stew cut operation of step 10. Therefore, even if the equilibrium state is detected, it is possible to continue the heating without performing the fire extinguishing operation at a low temperature for burning.

As described above, in the present embodiment, the cut temperature Tc for performing the fire extinguishing operation is determined based on the equilibrium detection temperature Th to prevent charring, and the oil for setting the cut temperature Tc to a high temperature. The object cutting operation can be automatically discriminated based on both the initial temperature rise rate and whether or not equilibrium is detected, reducing the burden on the user and inadvertent heating due to incorrect settings. It is possible to provide a gas table that is easy to use and does not cause a stoppage or cause burning. Further, in the boiled food cutting operation, the cut temperature Tc is determined according to the temperature rise after reaching the equilibrium detection temperature Th, so when the detection temperature becomes high due to the change in the heat power to high heat after the equilibrium detection,
It is easy to use and does not cause premature disconnection due to false detection of burning. In addition, in the oil cut operation, even if the equilibrium state is detected due to the low heat due to the adjustment of the heating power, the forced temperature cut operation of 200 ° C is provided, so the cut temperature for preventing sticking during cooking It is easy to use because it does not turn off early due to Tc.

In the above embodiment, when it is judged that the heat power has been changed to high heat (YE at step 15).
S), the cut temperature Tc was determined to be the temperature obtained by adding 30 ° C. to the equilibrium detection temperature Th, but as shown in FIG.
A new equilibrium detection temperature T is reached until the cut temperature Tc is reached.
When h is detected, the cut temperature Tc based on the new equilibrium detected temperature Th1 is calculated as, for example, Tc = Th1 + 2.
It is even better if it is determined in relation to 0 ° C. In this case, even if the high temperature equilibrium detection temperature Th is close to the cut temperature Tc (low heat equilibrium detection temperature Th + 30 ° C.), the cut temperature Tc (= 20 ° C. added to the equilibrium detection temperature Th is surely obtained.
(Th + 20 ° C.) can be secured, so that the tendency of premature cutting can be prevented. In the above-described embodiment, the fire extinguishing operation is performed when the reference temperature for preventing the burning or the oil ignition is reached, but the burner may be set to a small fire. Also, in that case,
It is more preferable that the fire extinguishing operation is performed after a predetermined time elapses after the fire is turned down. In addition, as a method of detecting equilibrium, for example, when the temperature rise gradient is simply below a predetermined value, the equilibrium detection may be performed, or the equilibrium detection may be performed based on the rate of change of the temperature rise inclination.

[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 time chart for explaining extraction of temperature data and calculation of a temperature difference in the equilibrium detection control according to the embodiment of the present invention.

FIG. 4 is a flow chart for explaining a control operation of an automatic discrimination function for automatically discriminating a stew cut operation and an oil cut operation in the embodiment of the present invention.

FIG. 5 is a flow chart showing a stew cut operation in the embodiment of the present invention.

FIG. 6 is a flowchart showing an oil material cutting operation in the embodiment of the present invention.

FIG. 7 is a flowchart showing a forced 200 ° C. cutting operation in the example of the present invention.

FIG. 8 is a time chart showing an example of changes in the detected temperature when the pan is shaken, for explaining the first operation of determining the fire extinguishing condition in the embodiment of the present invention.

FIG. 9 is a time chart showing an example of changes in the detected temperature at the time of burning and overheating, for explaining the second operation of determining the extinguishing condition in the embodiment of the present invention.

FIG. 10 is a time chart for explaining the operation of determining the cut temperature of the gas table according to the embodiment of this invention.

FIG. 11 is a flow chart of another embodiment showing a stew cut operation according to the present invention.

[Explanation of symbols]

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

Claims (1)

[Claims] 1. A cooking stove control device comprising: a temperature sensor that comes into contact with a cooking container heated by a heating means, wherein the heating power of the heating means is suppressed based on the temperature detected by the temperature sensor. Balance detection means for detecting that the temperature of the cooked food is in an equilibrium state based on the temperature detected by the temperature sensor, and a temperature rise time between a predetermined temperature higher than the equilibrium detection temperature when the equilibrium detection means detects equilibrium. And a time measuring means for measuring the temperature of the heating means, and a reference temperature for suppressing the heating power of the heating means is determined according to the temperature rising time.