JPH09182672A - Automatic griller - Google Patents

Abstract

PROBLEM TO BE SOLVED: To grille a fish favorably by detecting a fish temperature during heating, determining if the form of the fish is a slice, an opened and cut piece, or a whole based on a detected temperature, determining the size of the whole fish by measuring gradient of the fish temperature additionally in the case where it is determined as the whole, and setting heating time. SOLUTION: This automatic griller G is provided with an upper burner 4 and a lower burner 5 to heat a grille room 3 having a front opening 31, and a receiving plate 6 is contained in the grille room 3 to be freely put in and out. A temperature sensor 7 is installed on a grid 62 placed on the receiving plate 6, and an output signal of it is inputted to a combustion controller. This combustion controller determines that the form of a fish is a slice in the case where a fish temperature is low during heating, and that it is an opened and cut piece when it is high. In the meanwhile, in the case where the fish temperature is medium, temperature gradient of the fish temperature is measured, and when it is large, the fish is determined to be a medium-size whole, while if it is small, it is determined to be a large-size whole, thereby a heating time is set based on result of determination.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an automatic griller for automatically cooking fish.

[0002]

2. Description of the Related Art Heretofore, there has been known a grill apparatus in which a tray with a door is housed from a front opening in a grill cabinet having an exhaust outlet, and a heating source for heating the tray is arranged in the grill cabinet (FIG. 17). reference).

When grilling fish with this grill device, the user has decided the heating power and heating time of the heating source by looking at the fish to be placed on the grill of the saucer and intuition. For this reason, it was sometimes necessary to take out the saucer from the grill and check the degree of burning.

[0004]

Therefore, the present inventors have
Trial manufacture of automatic griller and application (Japanese Patent Application No. 5-97826)
did. This automatic griller is equipped with a temperature sensor that detects the surface temperature of the back of the fish on the part of the net where the fish is placed. This is the configuration.

However, the inventors have found that the above automatic griller has the following problems. The surface temperature change for each type of fish is poor, and it is often the case that the type of fish is mistaken. Only the top heat is driven until the type of fish is determined, so the baking time is long. It is troublesome to turn the fish inside out while cooking.

[0006] An object of the present invention is to provide an automatic griller in which an appropriate heating time is automatically set according to the type of fish and the like so that the fish can be baked deliciously.

[0007]

In order to solve the above-mentioned problems,
The present invention employs the following configuration. (1) (a) a grill on which the fish is placed; (b) a heating source for heating the fish from above and below the fish; and (c) a temperature at which the temperature of the lower surface of the fish is detected as the fish temperature. Sensor, and (d) if the temperature of the fish during heating is low, it is determined that the fish is a fillet fish, if it is medium, it is entrusted to the second determining means described later, if it is high, the fish is First determining means for determining that the fish is an open fish, and when the fish temperature is medium, the temperature gradient of the fish temperature is further measured, and when the temperature gradient is large, the fish is a small round fish. If the temperature gradient is small, it is determined that the fish is a large to oversized round fish. And a heating controller for determining the heating time of the heating source based on the type of fish judged by these judging means. Prepare.

(2) (e) a grill for placing fish, (f) a heating source for heating the fish from above and below the fish, and (g) the temperature of the lower surface of the fish as the fish temperature A temperature sensor for detecting, (h) a primary determining means for measuring the initial temperature gradient of the fish temperature in the early stage of heating, and if the fish temperature in the middle stage of heating is low, it is determined that the fish is a fillet fish, and In the case of the rank, it is entrusted to the tertiary discrimination means described later, and when it is high, the secondary discrimination means for judging that the fish is an open fish, and when the fish temperature in the middle stage of heating is medium, in the latter stage of heating The temperature gradient of the fish temperature is measured, and when the latter temperature gradient is large, it is determined that the fish is a small round fish, and when it is medium, it is determined that the fish is a medium round fish. However, if the late temperature gradient is small and the initial temperature gradient is large, the fish is a large round fish. If the latter temperature gradient and the initial temperature gradient are both small, the fish has a tertiary discriminating means for discriminating that the fish is an oversized round fish, and based on the type of fish judged by these discriminating means, A heating controller that determines the heating time of the heating source.

(3) (i) a net on which the fish is placed, (j) a heating source for heating the fish from above and below the fish, and (k) the temperature of the lower surface of the fish as the fish temperature Temperature sensor to detect, and (l) If the fish temperature is less than the first predetermined temperature after the first set time has elapsed from the start of heating, it is determined that it is a cold start, and if it is above the first predetermined temperature. Is a hot start determination means to determine that it is a hot start, and (m)
A cold primary determination means that operates when the preheating determination means determines that it is a cold start, and that measures the previous temperature gradient of the fish temperature when the second set time to the third set time has elapsed from the start of heating; If the fish temperature is less than the second predetermined temperature after the lapse of the fourth set time from, it is determined that the fish is a fillet fish, and if the fish temperature is not less than the second predetermined temperature and less than the third predetermined temperature, cold tertiary The cold secondary determination means that determines to the determination means that the fish is an open fish when the temperature is equal to or higher than the third predetermined temperature, and the fish temperature when the fourth set time has elapsed from the start of heating is equal to or higher than the second predetermined temperature. If the temperature is lower than the third predetermined temperature, the temperature gradient of the fish temperature is measured after the fifth set time to the sixth set time has elapsed from the start of heating, and if the latter temperature gradient is large, the fish is small round meat. With fish If it is medium, it is determined that the fish is a medium-sized round fish, and if the late temperature gradient is small and the early temperature gradient is large, it is determined that the fish is a large round fish. However, if both the late temperature gradient and the early temperature gradient are small, a cold tertiary determination means for determining that the fish is an oversized round fish, and (n) an operation when the preheating determination means determines a hot start. However, when the temperature of the fish at the time of the seventh set time from the start of heating is lower than the fourth predetermined temperature, it is determined that the fish is a fillet fish, and when the temperature is equal to or higher than the fourth predetermined temperature and lower than the fifth predetermined temperature. The hot secondary determination means, which will be described later, determines that the fish is an open fish when the temperature is equal to or higher than the fifth predetermined temperature, and the fish temperature when the seventh set time has elapsed from the start of heating If the temperature is equal to or higher than 4 predetermined temperature and lower than 5th predetermined temperature, The temperature gradient of the fish temperature is measured from the start to the eighth set time to the ninth set time, and when the temperature gradient is large, it is determined that the fish is a small round fish, and when the temperature is medium, the It is determined that the fish is a medium-sized round fish, and if this temperature gradient is small, it has a hot tertiary determination means that determines that the fish is a large to oversized round fish, and these determination means And a heating controller that determines the heating time of the heating source based on the determined type of fish. In addition, in (c), (g) and (k) of (1) to (3), the structure of the "temperature sensor for detecting the temperature of the surface of the lower surface of the fish as the fish temperature" is not limited to the grill mounting type. It may be a fixed tray type (see FIG. 6), a rotary type (see FIG. 5), an infrared type (see FIG. 7), or the like.

(4) In the configuration of (1) or (2) above, the heating time is a completion determination time determined based on the determined type of fish, and is this completion determination time elapsed? Alternatively, if the fish temperature higher than the maximum value of the fish temperature detected from the start of heating to the determination start time is detected within the completion determination time, the heating controller automatically determines. The operation ends.

(5) In the configuration of (3) above, the heating time is a completion determination time determined based on the determined type of fish, and the completion determination time elapses, or
When the fish temperature higher than the maximum value of the fish temperature detected from the start of heating to the determination start time is detected within the completion determination time, the heating controller ends the automatic determination operation. To do.

(6) In the configuration of (5) above, when the cold primary, secondary, and tertiary discriminating means determines that the fish is fillet fish, open fish, or small round fish, the completion determination time is Is the first range time, and when it is determined that the fish is a medium-sized round fish, the determination start time is equal to the first range time and the determination end time is the second range time longer than the first range time. When it is determined that the fish is a round fish, the determination start time is equal to the first and second range times and the determination end time is a third range time that is longer than the second range time, and it is determined that the fish is an oversized fish. In this case, the discrimination start time is longer than the first, second and third range times and the discrimination end time is the fourth range time longer than the third range time, and the hot secondary / tertiary discrimination means is a small round body. When it is determined that the fish is a fish, both the discrimination start time and discrimination end time If the fifth range time is shorter than the first range time and it is determined that the fish is a fillet fish, an open fish, or a medium-sized round fish, the determination start time is equal to the fifth range time and the determination end time is the first range time. If the sixth range time is longer than the fifth range time and it is determined that the fish is large to oversized round fish, the determination start time is equal to the fifth and sixth range times and the determination end time is longer than the sixth range time. Long 7th range time.

(7) In any one of the above (1) to (6), the temperature sensor is arranged so as to be in contact with the lower surface of the fish, and the temperature of the lower surface of the fish is set to the fish temperature. To detect as.

(8) In any one of the above (1) to (6), the temperature sensor is arranged in a non-contact state with the lower surface of the fish to indirectly measure the temperature of the lower surface of the fish. To detect.

[0015]

[Action]

(Claim 1) The first determination means of the heating controller determines that the fish is a fillet fish when the fish temperature is low during heating, and will be described later when the fish temperature is medium, by the phenomenon described below. If the fish is high, the fish is judged to be open fish. In the case of filleted fish, the temperature is low during heating because the skin is removed. In the case of open fish, the temperature of the fish during heating becomes high because the body is thin. In the case of whole fish, the temperature of the fish during heating is moderate.

The second discriminating means of the heating controller further measures the temperature-temperature gradient of the fish temperature when the fish temperature during heating is medium. As shown below, since the temperature gradient is different, the type of round fish can be discriminated.

In the case of small round fish (such as greasy saury), the temperature gradient is large. In the case of medium-sized round fish (a few saury, large saury, small horse mackerel, etc.), the temperature gradient is moderate. In the case of large round fish (horse mackerel etc.) and oversized round fish (several horse mackerels, large horse mackerel etc.), the temperature gradient is small. The heating controller determines the heating time based on the type of fish judged by these judging means.

(Claim 2) The primary discriminating means of the heating controller detects the initial temperature gradient of the fish temperature in the initial stage of heating. In the case of fish with large shape and a lot of water (which takes a long time to bake), the initial temperature gradient becomes small. The detection result of the initial temperature gradient is used by the tertiary discriminating means.

The secondary discriminating means of the heating controller determines from the following phenomenon that the fish is a fillet fish when the temperature of the fish is low in the middle heating period, and the tertiary discriminating means which will be described later when the fish temperature is medium. If it is high, it is determined that the fish is an open fish. In the case of fillet fish, the skin temperature is low because the skin is removed. In the case of open fish, the temperature of the fish becomes high during the middle heating period due to its thin body. In the case of whole fish, the temperature of the fish during the middle heating period becomes medium.

The third discriminating means of the heating controller measures the temperature gradient of the fish temperature in the latter half of heating when the fish temperature in the middle of heating is medium. As shown below, the latter temperature gradient is different, so the type of round fish can be identified.

In the case of a small round fish (such as a greasy saury), the late temperature gradient is large. In the case of medium-sized round fish (several saury, large saury, small horse mackerel, etc.), the late temperature gradient is moderate. In the case of large round fish (horse mackerel etc.), the initial temperature gradient is large and the latter temperature gradient is small. In the case of extra-large round fish (several horse mackerels, large horse mackerel, etc.), both the initial and late temperature gradients are small. The heating controller determines the heating time based on the type of fish judged by these judging means.

(Claim 3) The preheating discriminating means discriminates a cold start when the fish temperature at the elapse of the first set time from the start of heating is lower than the first predetermined temperature, and the temperature is equal to or higher than the first predetermined temperature. If it is, it is determined to be a hot start.

The cold primary discriminating means operates when the preheating discriminating means discriminates that it is a cold start, and detects the early temperature gradient of the fish temperature after the second set time to the third set time from the start of heating. The cold secondary determination means operates when the preheat determination means determines that it is a cold start, and when the fish temperature at the time of the fourth set time from the start of heating is less than the second predetermined temperature, the fish is a fillet fish. If the temperature is higher than the second predetermined temperature and lower than the third predetermined temperature, the cold tertiary determination means described later is entrusted to it. If the temperature is higher than the third predetermined temperature, it is determined that the fish is an open fish.

The cold tertiary determination means operates when the preheat determination means determines that it is a cold start, and the fish temperature at the time of the fourth set time from the start of heating is not less than the second predetermined temperature and less than the third predetermined temperature. In the case of heating, the temperature gradient of the fish temperature from the start of heating to the fifth to sixth set times is detected, and if the latter temperature gradient is large, it is determined that the fish is a small round fish, In the case of, it is determined that the fish is a medium-sized round fish, and when the late temperature gradient is small and the early temperature gradient is large, it is determined that the fish is a large round fish.
If both the late temperature gradient and the early temperature gradient are small, it is determined that the fish is an oversized fish.

The hot secondary discriminating means is activated when the preheating discriminating means discriminates that the hot start is performed, and when the temperature of the fish at the elapse of the seventh set time from the start of heating is less than the fourth predetermined temperature, the fish is detected. It is determined that the fish is a fillet fish, and if it is equal to or higher than the fourth predetermined temperature and lower than the fifth predetermined temperature, it is entrusted to the hot tertiary determination means described later, and if it is equal to or higher than the fifth predetermined temperature, the fish is determined to be an open fish.

The hot tertiary discriminating means operates when the preheating discriminating means discriminates that it is a hot start, and the fish temperature at the time of the seventh set time from the start of heating is not less than the fourth predetermined temperature and less than the fifth predetermined temperature. 8th from the start of heating
The temperature gradient of the fish temperature from the set time to the ninth set time is detected, and when this temperature gradient is large, it is determined that the fish is a small round fish, and when the temperature gradient is medium, the fish is a medium round fish. If the temperature gradient is small, it is determined that the fish are large to oversized round fish.

The heating controller determines the heating time of the heating source based on the type of fish judged by these judging means.

(Claims 4 and 5) Whether the completion determination time determined based on the determined type of fish has passed,
Alternatively, a fish temperature that is higher than the maximum value of the fish temperature detected from the start of heating to the discrimination start time is detected within the completion discrimination time (the temperature of the fish rises when the baking is near). In this case, the heating controller ends the automatic determination operation.

(Claim 6) When the cold primary, secondary, and tertiary discriminating means determines that the fish is fillet fish, open fish, or small round fish, the completion discriminating time is set to the first range time, and the medium size If it is determined that the fish is a round fish, the determination start time is equal to the first range time and the determination end time is set to a second range time that is longer than the first range time. The determination start time is equal to the first and second range times, and the determination end time is the third range time longer than the second range time,
When it is determined that the fish is an oversized fish, the discrimination start time is longer than the first, second, and third range times, and the discrimination end time is the fourth range time longer than the third range time.

When the hot secondary and tertiary discriminating means determines that the fish is a small round fish, both the discrimination start time and the discrimination end time are set to the fifth range time shorter than the first range time, and the fillet fish is opened. When it is determined that the fish is medium or medium-sized round fish, the discrimination start time is equal to the fifth range time and the discrimination end time is set to the sixth range time which is longer than the fifth range time. When it is determined that there is, the determination start time is equal to the fifth and sixth range times, and the determination end time is the seventh range time longer than the sixth range time.

(Claim 7) The temperature sensor is arranged in contact with the lower surface of the fish, and detects the temperature of the lower surface of the fish as the fish temperature.

The temperature sensor is arranged in a non-contact state with the lower surface of the fish and indirectly detects the temperature of the surface of the lower surface of the fish.

[0033]

【The invention's effect】

(Claim 1) The heating controller determines the shape of the fish (fillet fish, open fish, round fish) by the first determining means for detecting the fish temperature during heating, and determines that the fish is a round fish ( If the fish temperature is medium), the size of the round fish is determined by further measuring the temperature gradient of the fish temperature. Then, the heating controller determines the heating time of the heating source based on the type of fish judged by these judging means.

Therefore, the automatic griller automatically sets an appropriate heating time according to the state of the fish to be cooked (type of fish, shape of fish, size, number of fish, etc.), and can grill fish deliciously. Also, at this time, since the heating source heats the fish from above and below the fish, it is not necessary to turn the fish over, and both sides can be baked at the same time.

(Claim 2) The heating controller determines whether or not the fish is large in shape and has a large amount of water and moisture by the primary determining means for measuring the initial temperature gradient of the fish temperature in the early stage of heating, and the medium temperature in the middle stage of heating. The secondary discrimination means for detecting the fish temperature discriminates the shape of the fish (fillet fish, round fish, open fish), and the tertiary discrimination means for measuring the late temperature gradient of the fish temperature in the latter half of heating (the initial temperature of the primary discrimination means). Determine the size of the round fish by using the gradient as well. Then, the heating controller determines the heating time of the heating source based on the type of fish judged by these judging means.

Therefore, the automatic griller automatically sets an appropriate heating time according to the condition of the fish to be cooked (type of fish, content of moisture, shape of fish, size, number of fish, etc.), so that the fish can be baked deliciously. it can. Also, at this time, since the heating source heats the fish from above and below the fish, it is not necessary to turn the fish over, and both sides can be baked at the same time.

(Claim 3) The heating controller determines that the fish temperature is cold start when the first set time has elapsed from the start of heating and is below the first predetermined temperature, and the temperature is equal to or higher than the first predetermined temperature. In this case, a preheating discriminating means for discriminating the hot start is provided.

Then, from the start of heating to the second set time to the third
The cold primary determination means that measures the initial temperature gradient of the fish temperature after the elapse of the set time determines whether or not the fish has a large shape and a large amount of water, and detects the fish temperature at the elapse of the fourth set time from the start of heating. By the cold secondary determination means to determine the shape of the fish (fill fish, round fish, open fish),
The size and the like of the round fish are discriminated by the cold tertiary determination means (which also uses the initial temperature gradient of the cold primary determination means) which measures the late temperature gradient of the fish temperature after the lapse of the fifth to sixth set times from the start of heating. . Then, in the case of a cold start, the heating controller determines the heating time of the heating source based on the type of fish judged by these judging means.

Further, the shape of the fish (filled fish, whole fish, open fish) is discriminated by the hot secondary discriminating means for detecting the fish temperature at the elapse of the seventh set time from the start of heating, and the eighth setting from the start of heating. The size and the like of the round fish are discriminated by the hot tertiary discriminating means which measures the temperature gradient of the fish temperature from the time to the ninth set time. And for a hot start,
The heating controller determines the heating time of the heating source based on the type of fish judged by these judging means.

Therefore, no matter whether the cooking is started in the cold state (cold state) or the hot state (state in which the inside of the grill is heated by preheating or continuous grilling), the state of the fish to be cooked (fish Type, water content, fish shape, size,
The appropriate heating time is automatically set according to the number of fish, etc., and the fish can be baked deliciously. Also, at this time, since the heating source heats the fish from above and below the fish, it is not necessary to turn the fish over, and both sides can be baked at the same time.

(Claims 4 and 5) Whether the completion determination time determined based on the determined type of fish has passed,
Or, within the completion judgment time, when a fish temperature higher than the maximum value of the fish temperature detected from the start of heating to the judgment start time by a predetermined temperature is detected (the fish temperature rises when the baking is near) The heating controller is configured to end the automatic determination operation. Therefore, it is possible to accurately determine the time when the fish is baked, and the fish can be baked deliciously. Further, even if the fish temperature higher than the predetermined temperature is not detected for some reason, the automatic determination operation ends when the completion determination time elapses, and therefore overcooking can be prevented.

(Claim 6) According to the type of fish judged by each judging means, the completion judging time for carrying out the completion judging operation is determined in detail, and the determined completion judging time elapses or the completion judging time is reached. If a fish temperature that is higher than the maximum value of the fish temperature detected from the start of heating to the discrimination start time is detected within the time period (the fish temperature rises when the temperature is nearer to the finish), heating is performed. The controller is configured to end the automatic discrimination operation.

Therefore, the time when the fish is cooked can be accurately determined, and the fish can be baked deliciously. Even if the fish temperature higher than the predetermined temperature is not detected for some reason, the automatic determination operation ends after the completion determination time that has been determined in detail, so that it can be baked within a range where it can be eaten deliciously.

(Claim 7) Since the temperature sensor is arranged so as to be in contact with the lower surface of the fish and the surface temperature of the lower surface of the fish is detected as the fish temperature, an inexpensive temperature detecting element such as a thermistor is used. The temperature can be detected accurately.

(Claim 8) The temperature sensor (infrared sensor or the like) is arranged in a non-contact state with the lower surface of the fish to indirectly detect the temperature of the surface of the lower surface of the fish. It's easy and it doesn't take much time to clean. Also, since there is no trace of temperature sensor contact,
Bake-up is more beautiful than the contact type (Claim 7).

[0046]

BEST MODE FOR CARRYING OUT THE INVENTION One embodiment of the present invention (claims 2 to 8)
Will be described with reference to FIGS. 1 to 16. As shown in FIG. 1, the automatic griller G is assembled as a part of the gas table A together with the gas stoves 1 and 2.

The gas stove 1 has an H burner, and gas is supplied to the H burner through a gas supply pipe (not shown) provided with a safety valve and a gas amount adjusting valve, and burns. Reference numeral 11 is a temperature sensor that pressurizes the bottom of the cooking container.

The lever 12 changes the valve opening of the gas amount control valve, and the amount of gas supplied to the H burner is increased or decreased by sliding. Further, 13 is an operation knob,
The safety valve opens in conjunction with the pressing operation, and a high voltage for ignition is applied to the ignition electrode (not shown).

The gas stove 2 has an M burner, and the M burner is supplied with gas by a gas supply pipe provided with a safety valve and a gas amount control valve (not shown) and burns. The lever 21 changes the valve opening degree of the gas amount control valve, and the amount of gas supplied to the M burner is increased or decreased by sliding. Further, reference numeral 22 is an operation knob, and a safety valve is opened in association with the pressing operation, and a high voltage for ignition is applied to the ignition electrode.

The automatic griller G includes a grill case 3 having a front opening 31, an upper fire burner 4 and a lower fire burner 5 for heating the inside of the grill case 3, and a tray 6 which can be put into and taken out from the grill case 3 and which can be put in and taken out. A door 61 that is connected to the saucer 6 and closes the front opening 31 of the grill case 3 when the saucer 6 is stored; a grill 62 placed on the saucer 6; a temperature sensor 7 attached to the grill 62; 4, and a combustion controller 8 for controlling combustion of the lower heat burner 5 and the like (see FIGS. 3 and 4).

The upper fire burner 4 has a safety valve 40.
(Mechanical) and gas are supplied by the gas supply pipe provided with the upper fire orifice 41 and burned (see FIG. 2). The valve opening of the upper fire orifice 41 changes depending on the position (strong, weak, or off) of a lever 411 provided on the upper front, and the amount of gas supplied to the upper fire burner 4 is switched.

The lower fire burner 5 has a safety valve 40.
(Mechanism), the lower-fire orifice 51, and a gas supply pipe provided with a solenoid valve 52 with a switching orifice, supply gas to burn (see FIG. 2). The lower heat orifice 51 is located at the position of the lever 511 provided on the upper front (strong, weak, off).
As a result, the valve opening changes, and the amount of gas supplied to the lower heat burner 5 switches.

Reference numeral 42 is an operation knob, and the safety valve 40 is opened in conjunction with the pressing operation to ignite the ignition electrode for igniting the pilot burner 43 for upper fire and the pilot burner 53 for lower fire. A high voltage for is applied.
The pilot burner may be one for both upper and lower fires.

The temperature sensor 7 is a thermistor (not shown).
Is enclosed in a metal tube, and is 3 upwards from the grill 62.
It is arranged between the horizontal ribs 621, 621 (substantially the center) of the grill 62 via the heat shield box 71 so as to project by mm. Further, the heat shield box 71 is provided so that the heat of the lower flame burner 5 does not directly hit the temperature sensor 7. The output of the temperature sensor 7 is input to the combustion controller 8 via the heat resistant coated wire 72 → jack 73 → plug (see FIGS. 3 and 4).

The temperature sensor 7 is a rotary type, as shown in FIG.
The tray fixed type shown in FIG. 6 and the infrared type shown in FIG. 7 may be used. [Rotation type] An arm 721 (inside of which the heat-resistant coated wire 72 is provided) whose fulcrum 722 side is supported by the tray 6 is formed of a spring material,
When the grill 62 is removed, it springs up to an upright position.
When using, the grill 62 is attached to the tray 6 while pressing the arm 721 with the grill 62 (see FIG. 5).

[Fixing pan] As shown in FIG. 6, the temperature sensor 7 is fixed on the pan 6, and when used, the grill 62 is mounted on the pan 6.

[Infrared type] The temperature sensor 7 is an infrared sensor which detects the surface temperature of the lower surface of the fish f as the fish temperature by the infrared rays radiated from the lower surface of the fish f, and as shown in FIG. It is arranged.

The display 91 is a seven-segment LED (two horizontally installed) and displays the following cooking information by light emission. [Ignition Detection] When ignition is detected in the automatic mode (automatic determination mode) and the manual mode (timer cut mode), “⊂⊃” is displayed (see FIG. 9). [Display during automatic discrimination] In the automatic mode, the lighting segment (one) moves in sequence, and "⊂⊃" rotates (see Fig. 9).

[Grill timer] In the manual mode or when shifting to the manual mode, while flashing the colon "." In a cycle of 1 second (0.5 second on-0.5 second off),
Decrease the number of minutes. 8. → 7. → 6. → 5. → 3. ...... And, 30 seconds before the end of the grill timer, the colon is turned off and the display is changed from "1." to "30" as shown below, and the number display is reduced every 1 second. To go. 2. → 1. → 30 → 29 → 28 → 27 → 26 …… → 1 →
0

In the auto mode, when the automatic discrimination is completed, "30" is turned on and the number is decreased every 1 second. 30 → 29 → 28 → 27 → 26 …… → 1 → 0

Timer setting switch (+) (-) 92, 93
Is a push button switch for increasing / decreasing the time of the grill timer. When pressed when the automatic discrimination is completed (in the auto mode), the remaining 30 seconds of the grill timer can be increased / decreased within the range of 15 minutes to 1 minute. Also, when pressed during auto mode,
The timer cut mode is changed, and the default grill timer of 8 minutes can be increased or decreased in the range of 15 minutes to 1 minute.

The combustion controller 8 is a microcomputer,
It has an LED drive circuit, a buzzer drive circuit (neither shown), etc., temperature sensors 7, 11, timer setting switch (+)
Based on the signals from (-) 92, 93, etc., the safety valve 40, the solenoid valve 52 with a switching orifice, the buzzer, and the indicator 91 are controlled.

Next, the operation of the microcomputer of the combustion controller 8 (a part related to automatic discrimination) will be described. First, the general flow of control will be described based on the flowchart shown in FIG. So that the fish f is located on the temperature sensor 7,
The fish f is placed on the grill 62, and the saucer 6 is stored in the grill case 3.

When the fish f is a fillet fish, the levers 411 and 5 are used.
11 is set to the "weak" position (see FIG. 16), and in the case other than fillet fish, the levers 411 and 511 are set to the "strong" position (see FIG. 1), and the operation knob 42 is pressed (step S1). .

As a result, the safety valve 40 is opened, the microcomputer instructs the ignition electrode to apply a high voltage for ignition, and the pilot burner 4 for upper ignition is activated.
3 and the pilot burner 53 for lower heat are ignited, whereby the upper burner 4 and the lower burner 5 are ignited, and the microcomputer starts the control in the automatic mode described later (step S2).

When the ignition of the upper-burner 4 and the lower-burner 5 is confirmed, the microcomputer displays "⊂⊃" on the display 91, and successively moves the lighting segment (one). And rotate "⊂⊃" (see Fig. 9).

When any of the timer setting switches (+) (-) 92, 93 is pressed during the auto mode (YES in step S3), the microcomputer detects this and switches to the control in the timer cut mode (step S3). S
8).

Some auto timer setting switches (+) (-) 92, 93 are not pressed during the auto mode (step S3 returns N
O), when the automatic determination is completed (YE in step S4)
S), the microcomputer switches to control in the timer cut mode (step S5). At this time, the remaining 30
"30" which means seconds is displayed on the display unit 91, and "beep beep" x 3 times is instructed to ring the buzzer. The remaining 30 seconds of the grill timer can be increased or decreased within the range of 15 minutes to 1 minute by the timer setting switches (+) (-) 92 and 93.

When the grill timer has timed out (YES in step S6), the microcomputer sounds the buzzer to give a warning and gives an instruction to close the safety valve 40. The lower heat burner 5 extinguishes the fire (step S7).

When the timer setting switches (+) (-) 92, 93 are pressed in the timer cut mode of step S8 (see FIG. 15), the microcomputer detects this and grills for an initial value of 8 minutes. The grill timer is displayed on the display 91 while the timer is increased or decreased within the range of 15 minutes to 1 minute.

At this time, when the grill timer has reached 30 seconds remaining (YES in step S9), "beep beep" x 3 times and the buzzer sounds are instructed. When the time of the grill timer is up (YES in step S10), the microcomputer sounds the buzzer to give an alarm and gives an instruction to close the safety valve 40 to instruct the upper burner 4 and the lower burner. 5 is extinguished (step S11).

Next, details of the auto mode (automatic discrimination) will be described based on the flowcharts of FIGS. 10 to 13 and the graph of FIG. The microcomputer causes the temperature of the fish to be less than 70 ° C. (less than the first predetermined temperature) after 30 seconds have passed since the ignition of the upper burner 4 and the lower burner 5 was detected (YES in step S201; the first set time has elapsed from the start of heating). If it is less than 70 ° C. (YES), the process proceeds to step S203, and 70 ° C.
In the above case (NO), the process proceeds to step S221.

In step S203, the microcomputer determines that it is a cold start, and then in step S2
Go to 04. In step S221, the microcomputer determines that the hot start has been performed, and then in step S22
Proceed to 2.

The microcomputer executes step S20.
In 4 to S206, the first period temperature gradient of the fish temperature is measured from 120 seconds to 170 seconds after the ignition detection of the upper burner 4 and the lower burner 5 (second set time to third set time). If the temperature gradient in the previous period is small, the fuel time delay flag is set to 1 and step S207
If it is larger, the process directly proceeds to step S206.

The temperature of the fish is sampled every 10 seconds after the lapse of 120 seconds, and the temperature rise value for 10 seconds is 3 deg.
When it is less than 0, it is determined that the previous period temperature gradient is large when it is 0 to 2, and when it is 3 to 5 it is determined to be small (see FIG. 14).

The microcomputer executes the step S20.
7, S208, S209, S211, S212, S21
In 4, S215, and S218, the type of fish is determined based on the fish temperature 180 seconds after the ignition detection of the upper fire burner 4 and the lower fire burner 5 (the fourth set time has elapsed).

When the fish temperature is lower than 90 ° C. (lower than the second predetermined temperature), it is determined that the fish is a fillet fish (step S2).
09) and the completion determination range is 350 seconds to 42 after ignition detection.
Set to 0 seconds (first range time) (step S210),
Proceed to the completion determination in FIG.

When the fish temperature is 165 ° C. or higher (the third predetermined temperature or higher), it is determined that the fish is an open fish (step S
212), the completion determination range is 350 seconds to 42 after ignition detection.
Set to 0 seconds (first range time) (step S213),
Proceed to the completion determination in FIG.

When the fish temperature is 90 ° C. or higher (second predetermined temperature or higher) and lower than 165 ° C. (lower than third predetermined temperature),
Cold tertiary determination (see FIG. 11), which will be described later, is performed to determine the type of fish.
See).

The microcomputer executes the step S21.
4, S215, S218, the temperature of the fish temperature from 210 seconds to 350 seconds after the ignition of the upper burner 4 and the lower burner 5 is detected (the fifth set time to the sixth set time) Measure the slope.

The fish temperature was sampled every 10 seconds after 210 seconds passed, and the temperature rise value for 10 seconds was (5/3).
When it is less than deg, it is judged that the latter temperature gradient is large when it is 0 to 4, when it is 5 to 9, and it is judged to be medium when it is 5 to 9, and when it is 10 to 14, it is small. To determine.

When the latter temperature gradient is large, it is determined that the fish f is a small round fish, and the completion determination range is set to 350 seconds to 420 seconds (first range time) from ignition detection (step S216). , And proceeds to the completion determination in FIG.

When this latter temperature gradient is medium, it is determined that the fish f is a medium-sized round fish, and the completion determination range is set to 350 seconds to 510 seconds (second range time) from ignition detection (step (S217), the process proceeds to the completion determination of FIG.

When this late temperature gradient is small and the fuel time delay flag is not 1 (YES in step S218), it is determined that the fish f is a large round fish, and the completion determination range is 350 seconds to 570 from the ignition detection. The second (third range time) is set (step S219), and the process proceeds to the completion determination in FIG.

When the late temperature gradient is small and the fuel time delay flag is 1 (NO in step S218), it is determined that the fish f is an oversized round fish, and the completion determination range is 410 seconds to 630 from the ignition detection. The second (fourth range time) is set (step S220), and the process proceeds to the completion determination in FIG.

The microcomputer proceeds to step S22.
120 from the ignition detection of the upper flame burner 4 and the lower flame burner 5 in 2, S223, S224, S226, S227.
The type of the fish f is determined based on the fish temperature when the second has elapsed (the seventh set time has elapsed).

When the fish temperature is lower than 90 ° C. (lower than the fourth predetermined temperature), it is determined that the fish f is a fillet fish (step S
224), the completion determination range is 290 seconds to 36 after ignition detection.
Set to 0 seconds (sixth range time) (step S225),
Proceed to the completion determination in FIG.

When the fish temperature is 165 ° C. or higher (fifth predetermined temperature or higher), it is determined that the fish f is an open fish (step S227), and the completion determination range is 290 seconds to 3 seconds from ignition detection.
Set to 60 seconds (sixth range time) (step S22
8) and proceed to the completion determination in FIG.

When the fish temperature is 90 ° C. or higher (fourth predetermined temperature or higher) and lower than 165 ° C. (lower than fifth predetermined temperature),
The determination of the type of fish is entrusted to the hot tertiary determination (see FIG. 12) described later.

The microcomputer proceeds to step S22.
9, in S230, the temperature gradient of the fish temperature is detected from the detection of ignition of the upper heat burner 4 and the lower heat burner 5 until the lapse of 150 seconds to 290 seconds (elapse of the eighth set time to the ninth set time). .

The fish temperature was sampled every 10 seconds after the lapse of 150 seconds, and the temperature rise value for 10 seconds was (5/3).
When the number is less than deg, the temperature gradient is determined to be large when the number is 0 to 4, the temperature gradient is determined to be medium when the number is 5 to 9, and small when the number is 10 to 14. To determine.

When the temperature gradient is large, it is determined that the fish f is a small round fish, and the completion determination range is 29 from the ignition detection.
Set to 0 to 330 seconds (fifth range time) (step S
231), and proceed to the completion determination in FIG.

When the temperature gradient is medium, it is determined that the fish f is a medium-sized round fish, and the completion determination range is 29 from the ignition detection.
Set to 0 seconds to 360 seconds (sixth range time) (step S
232), and proceed to the completion determination in FIG.

When this temperature gradient is small, it is determined that the fish f is a large-sized to oversized round fish, and the completion determination range is set to 290 seconds to 480 seconds (seventh range time) from ignition detection (step S233). ), The process proceeds to the completion determination in FIG.

In step S234, the microcomputer determines whether the completion determination range is exceeded,
When not over (NO), the process proceeds to step S225, and when over (YES), the automatic determination is completed and the timer cut mode is entered (step S in FIG. 8).
5) Do it.

In step S235, the microcomputer determines that the fish temperature is (the maximum value of the fish temperature until completion determination + 8d).
If it is YES, the automatic determination is completed and the mode shifts to the timer cut mode (step S5 in FIG. 8), and if NO, the process returns to step S224.

Next, the advantages of this embodiment will be described. [A] The automatic griller G uses the upper burner 4 and the lower burner 5 to detect the fish temperature on the lower surface of the fish with the temperature sensor 7 arranged in the grill 62, and based on the change in the temperature of the fish, The type of the fish f placed on the grill 62 is accurately determined. Then, the completion determination time set for each type of the fish f elapses, or a fish temperature higher than the maximum value of the fish temperature detected from the ignition detection to the discrimination start time by 8 ° C. is detected. Then, the automatic discriminating operation (completion discriminating operation) is ended and the timer cut mode for the remaining 30 seconds is entered.

Therefore, fillet fish (for example, salmon fillet), open fish (for example, horse mackerel open), small round fish (for example, saury round fish), medium-sized round fish (for example, saury round fish, small horse mackerel round fish),
Large round fish (for example, horse mackerel full-sized) or oversized round fish (for example, three horse mackerel) can be deliciously baked.

For some reason (for example, when the size of the fish deviates from the standard size), even if the fish temperature 8 ° C higher than the maximum value is not detected, the timer is cut after the completion determination time. Since it switches to the mode, you can bake it in a delicious range.

[A] The automatic griller G operates 30 times from ignition detection.
Performs preheat determination to determine whether the fish temperature after 2 seconds is 70 ° C or higher or lower than 70 ° C.
The special hot secondary judgment and hot tertiary judgment are used, which accelerates the baking time by 1 to 2 minutes from the cold start. Therefore, the fish f is not overcooked even if it is continuously baked or preheated, and it can be baked deliciously.

[C] Since the automatic griller G is configured to bake the fish f with both burners (upper burner 4 and lower burner 5), it is not necessary to turn the fish over during cooking. Also, the front and back can be baked uniformly.

The present invention includes the following embodiments in addition to the above embodiments. a. In the flowchart of FIG. 10, the cold primary determination is not performed, and the process directly proceeds from step S203 to step S2.
The configuration may proceed to 07. In addition, in the case of this configuration,
In the case of “small” in step S215 of FIG. 11, the completion determination range is set to 350 seconds to 630 seconds (steps S218, S
219 and S220 are omitted), and the process proceeds to completion determination (corresponding to claims 1, 4, 7, and 8).

B. The heating source may be an electric heater or the like other than the gas burner. c. In the above embodiment, the fourth predetermined temperature (90 ° C.) and the fifth predetermined temperature (165 ° C.) are respectively the second predetermined temperature (90 ° C.).
℃), the same as the third predetermined temperature (165 ℃),
It does not have to be the same.

D. The following set times may be appropriately determined according to the heating capacity of the heating source and the like. 1st set time (30 seconds after ignition), 2nd, 3rd set time (120 seconds after ignition, 1
70 seconds), fourth set time (180 seconds after ignition), fifth and sixth set times (210 seconds, 350 seconds after ignition). 7th set time (120 seconds after ignition), 8th, 9th set time (1 after ignition)
50 seconds, 290 seconds).

E. Each of the following predetermined temperatures may be appropriately determined according to the structure of the temperature sensor and the like. First predetermined temperature (70
C.), second and third predetermined temperatures (90.degree. C., 165.degree. C.), fourth and fifth predetermined temperatures (90.degree. C., 165.degree. C.).

F. The following heating times may be appropriately determined according to the heating capacity of the heating source, etc. (corresponding to claims 1 to 5. 350 seconds to 420 seconds 350 seconds to 510 seconds 350 seconds to 570 seconds 410 seconds to 630 seconds 290 seconds to 330 seconds 290 seconds to 360 seconds 290 seconds to 480 seconds

[Brief description of the drawings]

FIG. 1 is a front view of a gas table provided with an automatic griller according to an embodiment of the present invention.

FIG. 2 is a gas circuit diagram of the automatic griller.

FIG. 3 is a perspective view of the automatic griller (grinding-mounting type).

FIG. 4 is a cross-sectional view of the automatic griller (netting type).

FIG. 5 shows a case where the temperature sensor is changed to a rotary type,
It is a sectional view of an automatic grill (when a grill is attached).

FIG. 6 is a cross-sectional view of an automatic grill (when a grill is attached) when the temperature sensor is changed to a tray fixed type.

FIG. 7 is a sectional view of the automatic griller when the temperature sensor is changed to an infrared type temperature sensor.

FIG. 8 is a flowchart showing the operation of the microcomputer.

FIG. 9 is an explanatory diagram showing a display state of a display device when shifting from an ignition operation to an automatic determination operation.

FIG. 10 is a flowchart showing an automatic discrimination operation.

FIG. 11 is a flowchart showing an automatic discrimination operation.

FIG. 12 is a flowchart showing an automatic determination operation.

FIG. 13 is a flowchart showing a completion determining operation.

FIG. 14 is a graph showing elapsed time-fish temperature characteristics.

FIG. 15 is an explanatory diagram showing a state where the timer setting switch is pressed during the auto mode to switch to control in the timer cut mode.

FIG. 16 is an explanatory diagram showing the position of a lever when automatically cooking a fillet fish.

FIG. 17 is a flowchart showing the operation of the conventional manual grill device.

[Explanation of symbols]

 4 Top heat burner (heating source) 5 Bottom heat burner (heating source) 7 Temperature sensor 8 Heating controller 62 Grill net f Fish G Automatic griller

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Minor Hirose 33-145 Fujimidai, Kukizaki-cho, Inashiki-gun, Ibaraki Prefecture (72) Inventor Noriyuki Nishio 2-26 Fukuzumi-cho, Nakagawa-ku, Nagoya Rinnai Corporation (72) Invention Tadao Yamashita 2-26, Fukuzumi-cho, Nakagawa-ku, Nagoya-shi Rinnai Co., Ltd. (72) Inventor, Atsushi Kamata 2-26, Fukuzumi-cho, Nakagawa-ku, Nagoya-shi Rinnai Co., Ltd.

Claims (8)

[Claims] 1. (a) a grill on which a fish is placed; (b) a heating source for heating the fish from above and below the fish; (c) the temperature of the lower surface of the fish is detected as the fish temperature. Temperature sensor, and (d) when the temperature of the fish during heating is low, it is determined that the fish is a fillet fish, and when it is medium, it is entrusted to the second determining means described later, and when it is high, the First determining means for determining that the fish is an open fish, and when the fish temperature is medium, a temperature gradient of the fish temperature is further measured, and when the temperature gradient is large, the fish is a small circle. It is determined that the fish is a raw fish, if it is medium, it is determined that the fish is a medium-sized round fish, if the temperature gradient is small, it is determined that the fish is a large to oversized round fish A heating means for determining the heating time of the heating source based on the type of fish judged by these judging means. An automatic griller with a controller. 2. (e) A grill for placing a fish, (f) a heating source for heating the fish from above and below the fish, and (g) detecting the temperature of the lower surface of the fish as the fish temperature. Temperature sensor, (h) primary discrimination means for measuring the initial temperature gradient of the fish temperature in the early stage of heating, and if the fish temperature in the middle stage of heating is low, it is determined that the fish is a fillet fish, In the case of, it is entrusted to the tertiary discriminating means to be described later, if it is high, the secondary discriminating means for determining that the fish is an open fish, and if the fish temperature in the middle stage of heating is medium, The temperature gradient of the fish temperature was measured, and when this late temperature gradient was large, it was determined that the fish was a small round fish, and when it was medium, it was determined that the fish was a medium round fish. If the late temperature gradient is small and the initial temperature gradient is large, it is said that the fish is a large round fish. And a third determination means for determining that the fish is an oversized round fish when both the late temperature gradient and the initial temperature gradient are small, and the heating based on the type of the fish determined by these determination means. A heating controller for determining the heating time of the source. 3. (i) a grill on which the fish is placed, (j) a heating source for heating the fish from above and below the fish, and (k) the temperature of the lower surface of the fish is detected as the fish temperature. (1) If the fish temperature is less than the first predetermined temperature after the first set time has elapsed from the start of heating, it is determined that it is a cold start, and if it is equal to or higher than the first predetermined temperature. Preheating determination means for determining a hot start, and (m) the preheating determination means operates when the preheating determination means determines a cold start, and the fish temperature at the second set time to the third set time from the start of heating Cold primary determination means for measuring the temperature gradient of the previous period, and when the fish temperature is less than the second predetermined temperature after the lapse of a fourth set time from the start of heating, it is determined that the fish is a fillet fish, and the second predetermined temperature is determined. If the temperature is higher than the temperature and lower than the third predetermined temperature, it will be described later The cold secondary determination means for determining whether the fish is an open fish when the temperature is equal to or higher than the third predetermined temperature, and the fish temperature when the fourth set time has elapsed from the start of heating is the second When the temperature is equal to or higher than the predetermined temperature and lower than the third predetermined temperature, the temperature gradient of the fish temperature is measured after the fifth set time to the sixth set time has elapsed from the start of heating, and if the latter temperature gradient is large, the fish is It is determined that the fish is a small round fish, and when the fish is medium-sized, the fish is a medium-sized fish, and when the late temperature gradient is small and the early temperature gradient is large, the fish is large round fish. If the fish is determined to be a fish, and if both the late temperature gradient and the early temperature gradient are small, the cold tertiary determination means determines that the fish is an oversized round fish, and (n) the preheat determination means is a hot start. It operates when judged, and it starts from the start of heating. If the temperature of the fish is less than the fourth predetermined temperature after the elapse of the set time, it is determined that the fish is a fillet fish, and if it is not less than the fourth predetermined temperature and less than the fifth predetermined temperature, the hot tertiary determination means described later is used. If the temperature is equal to or higher than the fifth predetermined temperature, the hot secondary determination means determines that the fish is an open fish, and the temperature of the fish when the seventh set time has elapsed from the start of heating is equal to or higher than the fourth predetermined temperature and the fifth predetermined. If the temperature is lower than the temperature, the temperature gradient of the fish temperature is measured from the start of heating to the eighth to ninth setting times, and if the temperature gradient is large, it is determined that the fish is a small round fish. If the temperature is medium, the fish is determined to be medium-sized round fish, and if the temperature gradient is small, the fish is a large-sized to large-sized round fish. The type of fish judged by these judgment methods Automatic and a heating controller for determining the heating time of the heating source Zui Gurira. 4. The heating time is a completion determination time that is determined based on the determined type of fish, and when the completion determination time elapses, or between the start of heating and the determination start time. The automatic griller according to claim 1 or 2, wherein the heating controller ends the automatic determination operation when the fish temperature higher than the detected maximum value of the fish temperature by a predetermined temperature is detected within the completion determination time. . 5. The heating time is a completion determination time that is determined based on the determined type of fish, and when the completion determination time elapses, or between the start of heating and the determination start time. The automatic griller according to claim 3, wherein when the fish temperature higher than the detected maximum value of the fish temperature by a predetermined temperature is detected within the completion determination time, the heating controller ends the automatic determination operation. 6. When the cold primary, secondary, and tertiary discrimination means determines that the fish is a fillet fish, an open fish, or a small round fish, the completion determination time is set to the first range time, and the medium round fish When it is determined that the fish is a fish, the determination start time is the same as the first range time and the determination end time is the second range time which is longer than the first range time. When the determination start time is the same as the first and second range times and the determination end time is the third range time longer than the second range time, and when it is determined that the fish is an oversized round fish, the determination start time is the first range time. , The determination end time is longer than the second and third range times and the fourth range time is longer than the third range time, and the determination is started when the hot secondary / tertiary determination means determines that the fish is a small round fish. Both the time and the determination end time are shorter than the first range time 5 range time, when it is determined that the fish is a fillet fish, open fish, or medium-sized round fish, the determination start time is equal to the fifth range time and the determination end time is longer than the fifth range time. When it is determined that the time is a large-sized to oversized round fish, the determination start time is equal to the fifth and sixth range times and the determination end time is the seventh range time which is longer than the sixth range time. Item 5. The automatic griller according to Item 5. 7. The automatic griller according to claim 1, wherein the temperature sensor is arranged so as to be in contact with the lower surface of the fish, and detects the surface temperature of the lower surface of the fish as the fish temperature. 8. The automatic griller according to claim 1, wherein the temperature sensor is arranged in a non-contact state with the lower surface of the fish and indirectly detects the temperature of the surface of the lower surface of the fish.