JPH08306484A - Cooking appliance - Google Patents

Abstract

PURPOSE: To provide a cooking appliance whose operation is easy by automatically changing the temperature of a heating pan, output of radio wave heating and the timing according to a cooking step, and making the most of a characteristic of the heating pan heated to a high temperature. CONSTITUTION: A heating pan 6 on which induction heating is performed is arranged in a heating chamber 2 to perform radio wave heating, and a control part 15 is arranged to automatically control heating of the heating pan 6, output of radio wave heating and the timing on the basis of a specific rule according to cooking time inputted from an operation part 16 by a user. Therefore, besides the heating pan 6 can be heated at high speed in high heating power by electromagnetic induction heating, since the temperature of the heating pan 6 is automatically controlled according to cooking time, tastier and speedier cooking can be realized by easy operation coupled with high speed performance by a radio wave.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooker having two heating functions, induction heating and dielectric heating, that is, radio wave heating.

[0002]

2. Description of the Related Art Conventionally, what is called a heating cooker using an electric heater such as an electric oven and a microwave oven has been widely used. However, in order for the oven to reach a temperature suitable for cooking, a large amount of energy is required to raise the temperature not only on the heater itself but also on the metal wall and its accessories that mainly make up the heating chamber. That is, although it takes a long time to start up, once the temperature becomes high, the heat capacity is large so that it does not cool easily, and there is a problem that it is difficult to make an appropriate browning when it is necessary to make a browning at a high temperature in a short time.

In particular, in the case of a microwave oven in which the function of a microwave oven and the function of an electric oven are combined, the heat capacity is increased due to the increase in the components required for the function such as electromagnetic wave shielding and the strength.
There was a problem that the above problems would become more serious.

On the other hand, a method of directly heating a heating plate on which food is placed by electromagnetic induction heating (hereinafter referred to as IH) is as follows.
Not only the heater itself, but also the metal walls that make up the heating chamber do not have to be heated, and it is very efficient, and therefore very fast, and it is possible to raise the temperature to a high temperature, while quickly lowering it to a low temperature. It is possible to realize high thermal power and good controllability just like heating a frying pan with a gas fire.

However, the main point of frying pan heating is
It is to burn the surface of food at a high temperature for a short time, and therefore, a heating pattern is required in which once the browning occurs, the temperature is quickly lowered and then heated to the middle. Therefore, this is significantly different from the conventional case of heating in an oven, that is, so-called steaming, in which it is only necessary to determine the time at a constant temperature.

[0006] However, since the heat power of IH is not visible like a gas fire, it is not possible to adjust the heat of the frying pan with a gas stove, and in addition to the use of radio wave heating, the interior of food can be quickly finished. Then, in addition to the heating of IH, it is necessary to adjust the heating of the radio wave, which is very complicated and complicated, and even if it can be done, it is the same as a gas stove, it is necessary to make good box cooking, that is, to adjust the heating. There was a problem that the goodness of saying that there was not was halved.

The present invention has been made on the basis of such a background, and by providing a control section for controlling the IH and the electric wave heating under a certain rule and setting the heating time, the IH is automatically set.
The above problem is solved by allowing output and radio wave output to be controlled according to a certain rule.

Several proposals have been made so far for the configuration of heating an oven dish by induction heating.
The following is a conventional example with reference to FIG. 8 (JP-A-4-65097).
Will be described.

As shown in FIG. 8, 6 is a heating dish in which the food 5 is put, 22 is a turntable, 21 is a mesh 10 to 25 constituting the bottom surface of the heating chamber 2 and a metal net made of a non-magnetic material, and 9 is It is a heating coil arranged below the metal net 21. 14a and 14b are magnetron 3 and heating coil 9
And 13 are inverter power supplies and 12 is a high voltage transformer for driving the magnetron 3.

A magnetron 3 is attached to the outer periphery of the side wall of the heating chamber 2, and the microwave generated in the magnetron 3 is introduced into the heating chamber 2 through a waveguide 4.

In order to simplify the preheating operation of the heating dish 6 in which the food 5 is placed, a preheating time is set, and a dedicated key for sounding the buzzer at the end of the set time is provided.

According to the configuration of this conventional example, the heating dish is quickly heated by IH to make a brown mark, and after the browning is finished, it is finished from the inside by radio wave heating, which cannot be realized by the conventional cooker. It enables speed cooking.

If an electric heater for heating food from above is added to the above-mentioned conventional structure as the upper flame,
In addition to the high heating power and high speed of the heating dish, you can make a brown mark on the inside without turning the food over, and by using the heating dish as a lower heater, you can also perform the same function as a conventional microwave oven. is there.

[0014]

However, the structure of the conventional example has the following problems. That is, as described in the specification of a conventional example (Japanese Patent Laid-Open No. 4-65097), in a simple heating pattern in which all are simply heated with radio waves after being browned, for example, hamburger meat juice Although it is hard to come out and comes out quickly, the so-called meaty savory taste is baked in, and the taste is a step further.

Therefore, if the browning function of the heating plate is greatly improved, unlike the case of the conventional oven plate of the microwave oven, in order to exert its function, the heating control, that is, the control of each heat source is extremely required. It becomes important. Especially in the case of browning in a frying pan, unlike the browning in a general oven, it is often the case that you want to burn the surface only in a short time at high temperature and then slowly raise the temperature of the center to finish it. As a result of the experiment, it was clarified that continuous heating at a temperature at which browning does not progress is important for delicious and fast cooking of food even when heating is performed.

However, since the heating is basically performed in the heating chamber and the heating power of the induction heating is not visible like a gas fire, it is not possible to control the frying pan with a gas stove. In the case of the cooking device of the invention, in addition to the IH heating and heating, it is necessary to adjust the heating of the radio wave, which is very complicated and complicated, and even if it can be done, the problem of half the good cooking of the box is half the same as the gas stove. there were.

This complexity and awkwardness are further doubled when a third heat source for heating food, such as an electric heater, is provided on the upper part of the heating chamber as upper heat.

Therefore, in the present invention, the above problem is solved by automatically changing the temperature of the heating dish, the output of radio wave heating, and the timing in accordance with the cooking step, and the speed is increased by induction heating.
It is an object of the present invention to provide a heating cooker that is easy to operate, making the best use of the characteristics of the heating dish 6 that has been raised in temperature.

[0019]

According to the present invention for solving the above-mentioned problems, an operating section for setting a heating time and a control section for controlling IH and electric wave heating under a certain rule are provided, and the set heating is performed. The configuration is such that the IH output and the radio wave output are automatically controlled according to a certain rule in accordance with time.

Further, based on the sensor for detecting the temperature of the heating pan, the operating section for inputting the heating time and the heating temperature, the set heating temperature and heating time and the output of the temperature sensor, the IH
A control unit for automatically controlling output and radio wave output is provided.

Further, when an electric heater is provided as the upper heat source as the third heat source, the IH, the electric heater, and the radio wave are set in accordance with the heating time or the operating unit for setting the heating time and the heating temperature and the set time set. A configuration is provided in which a control unit that sequentially controls switching of heating according to a certain rule is provided.

[0022]

Since the heating device of the present invention is provided with the operation section for setting the heating time and the control section for controlling the IH and the electric wave heating according to the set heating time according to a certain rule, the user can operate from the operation section. Just by setting the heating time and starting heating, the control unit controls IH and radio wave heating according to a predetermined rule according to the progress of heating, so the features of IH and radio wave heating can be easily controlled. You can make good use of it and cook it quickly and deliciously.

Further, since the temperature sensor for detecting the temperature of the heating pan, the operating section for setting the heating time and the heating temperature, and the control section for controlling with a certain rule according to the set time and temperature are provided, Just by setting the temperature and starting heating, the temperature of the heating pan and the radio wave output are controlled according to the predetermined rules according to the progress of heating, so more accurate heating control is realized with simple operation To be done.

Further, when the electric heater as the upper heat is provided as the third heat source, there are three heating modes, IH, electric heater and radio wave heating, depending on the heating time or the heating time and the heating temperature set in the operating section. Since the heat source is controlled by the control unit according to a predetermined rule, there is no need to reverse the object to be heated in the middle and simple operation without worrying about the driving timing of each heat source. It is possible to realize cooking that takes advantage of the characteristics of the heat source.

[0025]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A heating cooker according to an embodiment of the present invention will be described below with reference to the drawings.

As shown in FIG. 1, the heating chamber 2 is composed of a heating chamber bottom wall 8 having a concave shape for arranging a heating coil 9 having an opening at the top, and a dome-shaped door 7 which opens and closes up and down. To be done.

Part or all of the portion of the bottom wall 8 of the heating chamber adjacent to the heating coil 9 on the inner surface of the heating chamber is made of a non-magnetic electric conductor such as aluminum or copper.
The heat loss in the heating chamber bottom wall 8 due to the high frequency magnetic flux generated in the heating coil 9 provided above is minimized.

A partition plate 10 made of a dielectric material such as a high heat-resistant glass plate is arranged above the heating coil 9 arranged in the concave shape of the heating chamber bottom wall 8. This partition 10
Thus, the heating coil 9 is mechanically cut off from the inside of the heating chamber 2. The heating plate 6 for browning the food is made of a metal material having a relatively high electric resistance such as an iron plate or stainless steel, and is arranged on the partition plate with a gap of about several millimeters. This gap is realized by providing a projection on the bottom of the heating plate 6 or on the upper part of the partition plate 10 to prevent the heat of the heating plate 6 from escaping to the partition plate 10.

Radio waves generated by the magnetron 3 are guided by the waveguide 4
And is radiated into the heating chamber 1 through the waveguide opening 4a provided in a part of the heating chamber bottom wall 8. In the case of this embodiment, the waveguide opening 4a is located outside the outer circumference of the heating coil, and the radio wave is radiated into the heating chamber 2 without being reflected by the heating dish.

In the case of the present embodiment, the heating dish 6 is a turntable motor 11 provided on the lower outside of the heating chamber bottom wall 8.
It has a turntable type configuration that is driven by rotation.

FIG. 2 is a functional block diagram showing the entire system of this embodiment. The heating coil 9 and the high voltage transformer 12 of the magnetron 3 are supplied with a high frequency power of several tens of kilohertz from a common inverter circuit 13.
The switching is performed by the relay 14.

The heating coil 6 and the magnetron 3 are controlled by controlling the switching relay 14 and the inverter circuit 13.
The drive control of is performed by the control unit 15. The operation unit 16 is for the user to set and input the heating time, and the control unit 15 controls the IH according to the set time input from the operation unit 16.
And radio wave heating are switched and controlled according to a predetermined rule. The door switch 17 is for monitoring the opening / closing of the door 7. An ON / OFF signal of the door switch 17 is input to the control unit 15, and whether food is taken in or out or turned over depending on whether or not the user operates the door. Used to confirm operation.

FIG. 3 shows an example of the sequence of IH and radio wave heating in one embodiment of the present invention. If the hamburger cooks for about 10 minutes from the start of cooking and the cooking is completed, the user sets the cooking time to 10 minutes on the operation unit 16 and starts heating, and the heating is sequentially performed through the following steps. Will be done. When the heating is started by setting the time, first the preheating mode is entered and the I of 2 minutes 30 seconds (t ₀ ).
Preheating of the heating dish 6 with H is performed regardless of the length of the set time. When this preheating is completed, a lamp flashes and an alarm sounds. Here, when the user opens the door 7, the door switch is turned on and a door open signal is input to the control unit 15, and the food 5
It is judged that was inserted. 2 minutes (t ₁ ) after opening the door 7 and inserting the food 5 or raw hamburger,
Notify again. Upon receiving this notification, the user opens the door 7 and reverses the hamburger and closes the door 7. The heating dish 6 is continuously heated in the high temperature browning mode even after turning over the hamburger. After that, 1 minute and 30 seconds (t ₂ ) has passed since the door 7 was opened, the IH is automatically controlled so that the temperature of the heating plate 6 is 120 to 140 degrees, which is a temperature at which the hamburger charring does not proceed. . This intermittent control I
The magnetron 3 is driven for all or a part of the time during HOFF to perform radio wave heating, and a heating mode that can be called a low temperature / radio wave mixed mode is set.

How to divide the cooking time set by the operation unit 16 into the high temperature browning mode and the low temperature / radio wave mixed mode is determined not only by the type of cooking and the amount of food 5, but also by the material, size, and size of the heating plate 6. Naturally, the front heating time t ₁ in the high temperature browning mode, the back heating time t ₂ , and the heating time t ₃ in the low temperature / radio wave mixed mode are constants A _i according to the following formula, By determining B _i , generally good results are obtained.

T _i = A _i × t + B _i ... (1) where t: constant time 1> A _i > 0, B _i > 0 (i =
1, 2, 3) In the high-temperature browning mode, the IH is heated almost continuously, but in the low-temperature / radio wave mixed mode, the heating plate is 120 degrees or more.
In order to keep the temperature around 140 degrees, the IH is intermittently heated for 30 seconds to 1 minute. IH is stopped for a certain period of time t _{d at} the beginning of the low temperature / radio wave mixed mode to lower the temperature of the heating dish, and during that time, the radio wave is heated first. After that, the IH and the radio wave heating are repeated in a cycle of a constant period t _r , but the food is quickly heated from the inside by performing the radio wave heating at the t _e while the IH is stopped, and the food is quickly coupled with the heat transfer from the heating dish 6. , You can finish it deliciously. Constant Ai, B
Although i is determined experimentally, not only the speed, but also the taste and the consideration that the user can intuitively understand the cooking time are required.

Many dishes that are cooked with brown eyes are
The above method gives good results, but more diverse dishes
In order to correspond to
Need to change. Figure 4 is a block diagram of this type of cooker.
FIG. The cooking temperature T is typically the temperature of the heating dish 6.
The temperature sensor 18 for measuring this is the bottom surface of the heating dish 6.
It is installed so that it contacts the temperature sensor.
-Maintained by the spring mechanism on the 18 side
There is. In addition, the cooking temperature is displayed on the operation unit 16 together with the cooking time.
Equipped with an input function for setting, the constants Ai and B in equation (1)
i is experimentally determined as a function of cooking temperature T,
Programmed to 15. The important point here is actually
Of course, the cooking temperature is changed in the heating step.
However, the cooking temperature T is input to the operation unit 16 here.
Constant temperature T₀Is the temperature at the beginning of cooking,
The temperature reached at the end. Ie cooking
Treat the initial temperature as the typical cooking temperature and heat it thereafter.
The pattern is also this set temperature T ₀And set time
Is.

FIG. 5 shows an example of a heating sequence in this structure. The flow of the entire IH and radio wave heating is the same as in the case of FIG. 3, but first, for preheating, the temperature of the heating dish 6 is T ₀ −.
It is controlled within the range of T ₀ ± ΔT until the end of the stage when ΔT is reached and the end of the stage of browning thereafter. Next, the low temperature / mix mode is entered, and the temperature of the heating dish 6 is T ₁ -ΔT.
The radio wave heating is carried out until the time reaches, and therefore the time t _d during which the radio wave heating is carried out does not have a constant value. After that, the IH and the electric wave heating are interrupted at a cycle of t _r , but the IH is turned OFF with the temperature of the heating dish 6 being the upper limit value of T ₁ , and the electric wave heating is always interrupted at a constant time t _e . t ₃ including t ₁ , t ₂ , and t _d
The three periods are determined from the set time and the set temperature according to rules programmed in advance by the control unit.

In this way, the IH monitors the temperature T of the heating dish 6 and is controlled by the temperature determined by the set temperature and the set time, so that the cooking temperature can be used properly depending on the type and amount of cooking, and also the target. The cooking temperature is realized with high precision, and a wider range of cooking can be done more deliciously and speedily.

Next, FIG. 6 shows a sectional configuration diagram of an embodiment in the case of having an electric heater 20 for heating, a heating dish 6 by IH, and three heat sources for radio wave heating, and FIG. 7 is a functional block diagram.
In FIG. 6, an electric heater 20 that functions as upper heat in the heating chamber 2, that is, a sheath heater is attached to a door 7 that constitutes the heating chamber 2.

In the case of the heating cooker of the present invention using three heat sources, for example, in the case of teriyaki chicken leg, when the heating time of 15 minutes is input from the operation section, preheating by the heating plate 6 and the electric heater 20 by IH starts, With the notification of the end of preheating,
When the food 5 is put in and the door 7 is closed, heating by the electric heater 20 starts first, and if there is some browning, then IH.
As a result, the heating dish 6 is heated and the lower surface is heated. After that, the electric heater 20, the heating plate 6 and the heating by the radio wave are sequentially repeated. The respective times and timings are set according to the rule of the control unit 15 which is predetermined according to the preset time 15 minutes input from the operation unit 16. It

[0041]

As described above, the following effects can be obtained in the heating cooker of the present invention. The heating device of the present invention can control 100% of the goodness of the heating dish having high thermal efficiency and fast temperature rise by direct heating of IH by controlling the heating sequence in a predetermined pattern. In particular, by adopting a method in which the heating conditions of each heat source are determined as a function of the cooking time set by the user, it is possible to realize a very easy-to-understand and simple operation while leaving the manual goodness that human judgment can enter. is there.

Further, in the heating cooker of the present invention, the temperature of the heating pan is monitored, and the heating temperature is set together with the heating time. Because it can be controlled well, it can be cooked more deliciously and speedily.

Further, in the heating cooker of the present invention, I
In addition to the high-speed, high-temperature heating plate by H, the third heater is provided, so it is possible to make a brown mark on the inside and outside of the food, so there is no need to turn the food over halfway By only inputting from the operation unit, heating operation by the complicated three heat sources including electric wave heating can be automatically performed. Moreover, since the heating time is entered by the user himself, he can respond to various cooking, food types, and user's tastes, so there is great freedom and responsiveness, and it is easy to understand and easy to operate. System.

[Brief description of drawings]

FIG. 1 is a sectional view showing the configuration of a heating cooker according to an embodiment of the present invention.

FIG. 2 is a functional block diagram of the heating cooker.

FIG. 3 is a diagram showing an operation sequence example of the heating cooker.

FIG. 4 is a functional block diagram of a heating cooker according to another embodiment of the present invention.

FIG. 5 is a diagram showing an operation sequence example of the heating cooker.

FIG. 6 is a sectional view showing the configuration of a heating cooker according to another embodiment of the present invention.

FIG. 7 is a functional block diagram of the heating cooker.

FIG. 8 is a sectional view of a conventional cooking device.

[Explanation of symbols]

 2 heating chamber 3 magnetron 6 heating plate 7 door 9 heating coil 13 inverter power supply 15 control unit 16 operation unit 19 temperature sensor 20 electric heater

Claims (6)

[Claims] 1. A heating chamber for heating food, a magnetron for supplying microwaves to the heating chamber, a high-voltage transformer for supplying a high voltage to the magnetron, a heating coil provided at the bottom of the heating chamber, An inverter power supply that supplies high-frequency power to the heating coil, a heating plate that is detachably provided so as to face the heating coil, and has a surface facing the heating coil that is made of a conductive material capable of induction heating, and a heating time setting input A heating cooker including an operating unit to be operated and a control unit that controls switching between induction heating and radio wave heating according to a predetermined rule at a set time input from the operating unit. 2. A function in which the control section automatically changes the time average value of the drive power for electromagnetic induction heating and the drive power for radio wave heating with time according to the set time input from the operation section according to a predetermined rule. The cooking device according to claim 1, further comprising: 3. A heating chamber for heating food, a magnetron for supplying microwaves to the heating chamber, a high voltage transformer for supplying a high voltage to the magnetron, a heating coil provided at the bottom of the heating chamber, An inverter power supply for supplying high-frequency power to the heating coil, a heating plate which is detachably provided so as to face the heating coil and whose surface facing the heating coil is made of a conductive material capable of induction heating, and the temperature of the heating dish Heating consisting of a temperature sensor to measure, an operation part to set and input the heating time and heating temperature, and a control part to switch between induction heating and radio wave heating according to a predetermined rule with the set time and temperature input from the operation part. Cooking device. 4. The heating cooker according to claim 3, wherein the set temperature input from the operation unit is the temperature at the beginning of cooking. 5. The control unit has a function of automatically changing a time average value of driving power for radio wave heating with time according to a set time and a set temperature input from the operation unit according to predetermined rules. The cooking device according to claim 3, 6. A heating chamber for heating food, a magnetron for supplying microwaves to the heating chamber, a high voltage transformer for supplying high voltage to the magnetron, a heating coil provided at the bottom of the heating chamber, An inverter power supply that supplies high-frequency power to the heating coil, a heating plate that is detachably provided so as to face the heating coil, and has a surface facing the heating coil that is made of a conductive material capable of induction heating, and a cooked food in the heating chamber. A third heat source such as an electric heater for heating the heater, an operating section for setting and inputting a heating time, or a heating time and a heating temperature, and an induction heater and an induction heater at the set time, or the set temperature and the set time input from the operating section. A heating cooker consisting of a control unit that controls switching between heating and radio wave heating according to a predetermined rule.