JPH0914672A - Heating/cooking apparatus - Google Patents

Abstract

PURPOSE: To ensure a uniform cooking state and rapidly start ordinary cooking by providing a program having a plurality of cooking patterns for one food and selecting the cooking pattern in response to cooking room temperature upon starting cooking. CONSTITUTION: There is provided a program that has a plurality of cooking patterns for one food. Temperature of a cooking room upon starting cooking is divided into a temperature zone of t0 to t1 , a temperature zone of t1 to t2 , and a temperature zone of t2 to t3 for example, and cooking patterns A, B, and C are programmed, of the same number as the temperature zones or corresponding to the respective temperature zones. An optimum cooking pattern is selected in response to whether the cooking room temperature falls within any temperature zone of to t0 t1 , t1 to t2 , and t2 to t3 depending on cooking room temperature conditions upon starting of the cooking. Accordingly, uniform cooking finishing is ensured by selecting the optimum cooking pattern without being influenced by subtle cooking room temperature upon starting of the cooking which greatly affects a cooking finished state.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention has a heating means,
The present invention relates to a heating cooking device for cooking limited kinds of foodstuffs by heating.

[0002]

2. Description of the Related Art Conventionally, heating cooking devices such as various ovens have been known, but the conventional heating cooking device basically has only one cooking pattern for one kind of cooking ingredients. Also, a high-level control such as fuzzy control is known. Further, the conventional cooking device does not have a means for cooling the cooking chamber when it becomes too hot.

[0003]

However, in the above-described conventional heating and cooking apparatus, since there is only one cooking pattern for each food, the same food should be started in order to bring the food to a uniform finish. The temperature of the cooking chamber at that time must be within a certain range. However,
When the same food material is continuously cooked, the temperature of the cooking chamber may become higher than a predetermined cooking start temperature at a short time interval, and it is necessary to cool the cooking room before starting the cooking. On the other hand, at a long time interval, the temperature is low and it is necessary to preheat. For this reason, there is a problem that it takes time to start regular cooking. A method of keeping the temperature of the cooking room at a long time interval is conceivable, but keeping the temperature at a high temperature wastes energy.

Further, the method using a high-level control such as fuzzy has a problem that the cost of the apparatus becomes high.

Therefore, an object of the present invention is to make it possible to obtain a desired uniform cooking end state even if the initial temperature conditions at the start of cooking vary to some extent, and to start regular cooking quickly. The purpose is to realize this with an inexpensive configuration.

[0006]

The heating and cooking apparatus of the present invention for this purpose measures the temperature of the cooking chamber in the cooking apparatus in which the food is cooked and the cooking pattern is programmed in advance for each cooking food. With means to do
It has a plurality of cooking patterns for foods, and is provided with a program for selecting one cooking pattern from the cooking patterns according to the temperature of the cooking chamber at the start of cooking.

The plurality of cooking patterns are set corresponding to, for example, the same number of temperature zones, and the cooking patterns corresponding to the temperature zones including the cooking chamber temperature at the start of cooking measured by the temperature measuring means are set. To be selected.

When the temperature of the cooking chamber is lower than the cookable range before starting cooking, the temperature of the cooking chamber is raised by heating by the heating means, and when the temperature of the cooking chamber enters the cookable range. It suffices to stop heating.

Further, it is preferable that the heating and cooking apparatus is provided with an inlet for sucking the outside air into the cooking chamber, an exhaust port for discharging the air in the cooking chamber, and a fan for promoting the suction and exhaust. By doing this, when the temperature of the cooking chamber is higher than the cookable range before starting cooking, the intake port and the exhaust port are opened to drive the fan, and when the temperature of the cooking chamber enters the cookable range. By closing the intake port and the exhaust port and stopping the fan, regular cooking can be started under predetermined cooking start conditions.

In the present invention, the food material means food that can be cooked by heating, and examples thereof include bread, pizza, gratin, rice ball, grilled fish and meat.

In the heating and cooking device as described above, 1
Since there are multiple cooking patterns for foods, the optimal cooking pattern is selected and set according to the cooking chamber temperature at the start of cooking, so there is a slight difference in the initial temperature conditions at the start of cooking. Even if there is, a desired uniform finished cooking state can be obtained.

Further, according to the temperature of the cooking chamber at the start of cooking,
For example, since the cooking patterns are programmed according to a plurality of temperature zones, the temperature range in which cooking is possible (the temperature range at the start of cooking) is expanded.

Further, when the temperature of the cooking chamber is out of the cookable range before starting the cooking, the cooking chamber is heated (preheated) by the heating means, or the intake port of the outside air and the exhaust of the indoor air. By providing a mouth and a fan and ventilating and cooling the cooking chamber with the outside air, the temperature of the cooking chamber can be quickly brought into the expanded cookable range. Therefore, even when continuous cooking is performed, extremely efficient processing can be performed in terms of time.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Preferred embodiments of the heating and cooking apparatus of the present invention will be described below with reference to the drawings.

1 and 2 show a heating and cooking apparatus 1 according to one embodiment of the present invention. The cooking device 1 is
It has a main body 2 and a door 3 on the front side thereof, and forms a cooking chamber 5 having a cooking table 4 inside. A packing 6 is provided between the main body 2 and the door 3 so that the cooking chamber 5 is substantially hermetically sealed when the door 3 is closed.

A heater 7 for heating the inside of the cooking chamber 5 is provided above the cooking chamber 5, and a temperature sensor for measuring the temperature inside the cooking chamber 5 is provided at the back of the cooking chamber 5. 8 are provided. On the bottom side of the cooking chamber 5, an intake port 9 for sucking outside air into the cooking chamber 5 is opened,
An exhaust port 10 for discharging the air in the cooking chamber 5 to the outside is opened on the back side. The outside air is introduced into the cooking chamber 5 through the outside air intake 11 and the intake port 9 provided at the lower part of the front surface of the main body 2, and the indoor air is discharged through the exhaust port 10 and the air exhaust provided at the rear side of the main body 2. It is designed to be discharged to the outside through the outlet 12.

The suction port 11 is opened and closed by a damper 13, and the damper 13 is driven by a solenoid 14 in this embodiment. However, other driving methods such as a driving method using a motor (for example, a motor and a feed screw,
Belts, chains, gears, etc.) may be used. A fan 15 (for example, a motor drive fan) that promotes intake and exhaust of air is provided between the damper 13 and the outside air intake 11.

On the other hand, the exhaust port 10 is opened and closed by a damper 16, which in this embodiment is the solenoid 1.
7 driven. However, this may be another driving method as described above.

The heating and cooking apparatus configured as described above is
A program having a plurality of cooking patterns for one food material is provided. For example, as shown in FIG. 3, in the present embodiment, the range of the cooking chamber temperature at which uniform cooking is possible, more accurately, the range of the cooking chamber temperature at the start of cooking (hereinafter, also referred to simply as the cookable range) is as follows. The cooking pattern A is divided into a temperature zone of t _{0 to} t _1, a temperature zone of t _{1 to} t _{2, and} a temperature zone of t _{2 to} t ₃ , and the cooking pattern A has the same number as each temperature zone, that is, corresponding to each temperature zone.
B and C are programmed. Comparing this with the conventional method, in the conventional method, as shown in FIG.
One fixed cooking pattern A ′ was set for one relatively narrow temperature zone of _{1 to} t ₂ .

Using a program having a plurality of cooking patterns as shown in FIG. 3, the flow is controlled as shown in FIG. 5, for example. In FIG. 5, first, the temperature of the cooking chamber is measured by the temperature sensor 8 (step 10
1) The measured temperature t is determined (step 10).
2). The temperature t (that is, the temperature of the cooking chamber at the start of cooking) is t
_{When 0} ≦ t <t ₁ , the cooking pattern A
Is selected (step 103), and the cooking pattern B is selected when t ₁ ≤t ≤t ₂ (step 1).
04), when t ₂ <t ≦ t ₃ , the cooking pattern C is selected (step 105).

[0021] In this way, by the cooking chamber temperature conditions of cooking at the start, that is, the cooking chamber temperature, t ₀ ~t _1, t ₁
Depending on whether the ~t _2, t ₂ ~t in any temperature zone _3, the cooking patterns A, B, optimal cooking pattern of the C is selected. Therefore, the uniform cooking finish can be achieved by selecting the optimum cooking pattern without being influenced by the delicate cooking chamber temperature at the start of cooking, which greatly affects the cooking completion state.

Further, since the optimum cooking patterns A, B and C are programmed corresponding to each temperature zone, the temperature range that can be taken at the start of cooking, that is, the cookable range where a uniform finished state can be obtained is the conventional method. Greatly expanded compared to.

A conventional control flow is shown in FIG. 6 for comparison. In the conventional method, the temperature of the cooking chamber is measured (step 201), and the measured temperatures are t <t ₁ , t ₁ ≤t≤.
Whether t ₂ or t ₂ <t is within the range is determined (step 202), and when t <t ₁ , heating (preheating) is performed (step 203). When t ₂ <t, By waiting until cooling (step 204), the temperature is set within the cookable range, and cooking is started immediately only when t ₁ ≤t≤t ₂ (step 205). Therefore, it takes time to preheat and cool, the efficiency is low, and the cookable range is narrow.

FIG. 7 shows a control flow when the temperature of the cooking chamber before the start of cooking is lower than the cookable range. First, the temperature of the cooking chamber before the start of cooking is measured (step 11
1), the measurement temperature t is t <t ₁ , t ₁ ≦ t ≦ t ₂ , t ₂ <
It is determined which range t ≦ t ₃ is in (step 112). When t ₁ ≦ t ≦ t _2, the cooking pattern B is selected and cooking is started as described above (step 1
13), if t ₂ <t ≦ t ₃ , the cooking pattern C is selected and cooking is started as described above (step 11).
4).

T <t₁In case of, cooking room temperature t is cooked
Is lower than possible range (ie t <t₀), Or t
₀It is determined whether ≤t (step 115). t₀
When ≦ t, the cooking pattern A is selected as described above.
Cooking is started (step 116). t <t₀Place
In this case, the cooking chamber temperature t is lower than the cooking range,
The heating means (heater 7) is turned on (step 11
7) The cooking chamber is preheated (heated). And again t
Is determined (step 118) and still t <t ₀of
If so, return to step 117 to continue preheating (heating).
And t₀When ≦ t, the heating means is turned off.
And preheating is stopped (step 119). In this state
The process returns to step 112. t is t₀≤t <t
₁, T₁≤t≤t_Two, T_Two<T ≦ t_ThreeAny range of
It should be in A, B, C depending on the t.
The optimum cooking pattern is selected and cooking is started.
You.

Thus, even if the temperature of the cooking chamber before the start of cooking is lower than the cookable range, it is preheated and put in the cookable range. Further, since the cookable range is set wide as described above, the temperature of the cooking chamber can efficiently enter the cookable range in a very short time. Once in the cookable range, as described above, the optimum cooking pattern is selected according to the temperature of the cooking chamber at the start of cooking, and the desired uniform cooking finish state is obtained.

FIG. 8 shows a control flow when the temperature of the cooking chamber before the start of cooking is higher than the cookable range. First, the temperature of the cooking chamber before the start of cooking is measured (step 12
1), the measured temperature t is t ₀ ≤t <t ₁ , t ₁ ≤t≤t ₂ ,
It is determined whether t ₂ <t is within the range (step 122). When t ₀ ≤t <t _1, the cooking pattern A is selected and cooking is started as described above (step 1
23), if t ₁ ≤t≤t ₂ , the cooking pattern B is selected and cooking is started as described above (step 12).
4).

When t ₂ <t, whether the cooking chamber temperature t is higher than the cookable range (that is, t ₃ <t), or t
It is determined whether ≦ t ₃ (step 125). t ≦
In the case of t ₃ , cooking pattern C is selected and cooking is started as described above (step 126). When t ₃ <t, the cooking chamber temperature t is higher than the cookable range, so
The suction port 9 and the exhaust port 10 are opened, the fan 15 is driven, and the cooking chamber is cooled by ventilation (step 12).
7). Then, t is determined again (step 128),
If t ₃ <t is still satisfied, the process returns to step 127 to continue cooling, and if t ≦ t ₃ , the inlet 9 and the outlet 10 are closed, the fan 15 is stopped, and cooling is stopped. (Step 129). In this state, the process returns to step 122. t is t ₀ ≦ t <t ₁ , t
_Since it should be in the range of ₁ ≤ t ≤ t ₂ or t ₂ <t ≤ t ₃ , the optimum cooking pattern among A, B and C is selected according to the t, and cooking is performed. Is started.

In this way, even if the temperature of the cooking chamber before the start of cooking is higher than the cookable range, it is cooled and put in the cookable range. Further, since the cookable range is set wide as described above, the temperature of the cooking chamber can efficiently enter the cookable range in a very short time. Once in the cookable range, as described above, the optimum cooking pattern is selected according to the temperature of the cooking chamber at the start of cooking, and the desired uniform cooking finish state is obtained.

FIG. 9 shows a control flow in which the control shown in FIG. 7 and the control shown in FIG. 8 are combined. By giving the same number to each step as the step number given in FIGS. 7 and 8, the description of each step will be omitted.

In the flow shown in FIG. 9, even if the temperature of the cooking chamber before the start of cooking deviates to either the lower side or the higher side of the cookable range, heating,
It is either cooled and quickly put into the cookable range.

[0032]

As described above, according to the heating and cooking device of the present invention, a uniform finish can be obtained, and the cooking range of the cooking chamber temperature at the start of cooking can be expanded, and
The optimum cooking pattern can be selected according to the temperature of the cooking chamber at the start of cooking, and uniform cooking finish can be achieved for the same food material regardless of the temperature at the start of cooking.

Since the cookable range can be expanded, even if the cooking chamber temperature is out of the predetermined range at the start of cooking, the cookable range can be quickly and efficiently put in the cookable range. In particular, in the case of continuous cooking, efficient processing is possible while ensuring a uniform finish.

Further, since it is not necessary to use high-level control such as fuzzy control, the control device can be inexpensively constructed.

Furthermore, since the initial temperature range in which cooking is possible is wide, it is possible to keep the temperature lower than that of the conventional method and to reduce energy loss.

[Brief description of the drawings]

FIG. 1 is an external perspective view of a heating and cooking device according to an embodiment of the present invention.

2 is a vertical cross-sectional view of the device of FIG.

FIG. 3 is an explanatory view showing a cookable range in the device of FIG.

FIG. 4 is an explanatory diagram showing a cookable range in a conventional method.

5 is a flowchart showing control of cooking pattern selection in the apparatus of FIG.

FIG. 6 is a flowchart showing control at the start of cooking in the conventional method.

FIG. 7 is a flowchart in which control when the cooking chamber temperature deviates to the low temperature side with respect to the cooking possible range is added to the control of FIG. 5;

FIG. 8 is a flowchart in which the control when the cooking chamber temperature deviates to the high temperature side with respect to the cookable range is added to the control of FIG. 5.

9 is a flowchart of control including both the control of FIG. 7 and the control of FIG. 8 at the same time.

[Explanation of symbols]

 1 Heating / Cooking Device 2 Main Body 3 Door 4 Cooking Stand 5 Cooking Room 6 Packing 7 Heater (Heating Means) 8 Temperature Sensor 9 Suction Port 10 Exhaust Port 11 Outside Air Intake 12 Air Discharge Port 13, 16 Damper 14, 17 Solenoid 15 Fan

Claims (5)

[Claims] 1. A heating and cooking apparatus in which a food is cooked and a cooking pattern is programmed in advance for each cooked food, and means for measuring the temperature of the cooking chamber is provided, and 1
A heating cooking apparatus comprising a plurality of cooking patterns for foods, and a program for selecting one cooking pattern from the cooking patterns according to the temperature of the cooking chamber at the start of cooking. 2. A plurality of cooking patterns are set in correspondence with the same number of temperature zones as those, and a cooking pattern corresponding to a temperature zone including a cooking chamber temperature at the start of cooking measured by the temperature measuring means is set. The cooking device according to claim 1, which is selected. 3. When the temperature of the cooking chamber is lower than the cookable range before starting the cooking, the temperature of the cooking chamber is raised by the heating means, and the heating is stopped when the temperature of the cooking chamber enters the cookable range. The heating and cooking device according to claim 1 or 2. 4. An intake port for sucking outside air into the cooking chamber, an exhaust port for exhausting air in the cooking chamber, and a fan for promoting the suction and exhaust, according to claim 1. Cooking equipment. 5. When the temperature of the cooking chamber is higher than the cookable range before starting cooking, the intake port and the exhaust port are opened to drive the fan, and the temperature of the cooking chamber enters the cookable range. The cooking apparatus according to claim 4, wherein the intake port and the exhaust port are closed and the fan is stopped.