JPH11144856A - Electromagnetic induction cooking appliance, electromagnetic induction pan for cooking appliance - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an electromagnetic induction cooking appliance which measures temperature of the content in an electromagnetic cooking pan from the lower side of a cooking table and enables automatic control of cooking and to provide an electromagnetic induction pan employed for the cooking appliance. SOLUTION: A temperature measuring hole 14 is opened in a table 7 of an electromagnetic induction cooking appliance, the bottom face temperature of the pan main body 1 is measured by a radiation thermometer 15, and a main switch 17 is turned off when the temperature reaches a set temperature of a temperature setting apparatus 19 by a controlling apparatus 16. This heat insulating type electromagnetic induction pan 9 is so constituted as to provide gaps between a pan main body 1 and a skirt 2 and between the pan main body 1 and the table 7 and as to close the space of upper end side open part of the skirt 2.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electromagnetic induction heating cooker and an electromagnetic induction pan for the cooker, and more particularly, to measuring the temperature of the electromagnetic induction pan on the cooker and setting the electromagnetic induction pan to a predetermined temperature. The present invention relates to an electromagnetic induction heating cooker that is prevented from being raised and an electromagnetic induction cooking pot that can be advantageously applied to the cooker.

[0002]

2. Description of the Related Art At present, city gas, propane gas and the like are mainly used as heat sources for cooking in a kitchen, but an electromagnetic induction heating cooker is likely to be widely used in ordinary households in the future. For example, a new condominium kitchen facility equipped with an electromagnetic induction heating cooker as standard equipment has been planned.

[0003] The reason is that as a commercial power source for home use, 2
It is normal to pull in 00V,
Electromagnetic induction cookers with relatively large power consumption are easy to enter the home, such as the allowable current capacity of the house wiring is 15 A, and it is safe because it does not handle open flames, and high thermal efficiency can be easily obtained. Can be

[0004]

SUMMARY OF THE INVENTION Incidentally, one of the present inventors has studied the relationship between the taste, aroma, umami and the like of cooking and the cooking method, and after heating to a temperature determined by the type of cooking material, heating is performed. Stop and keep it warm for a certain period of time,
We have found that umami can be maintained, and we are developing cookware based on this principle.

[0005] The cooker developed above is already sold as "Hakase hot pot", and its outline will be described with reference to Fig. 2 attached to this specification. In the figure, the casserole pot A is a pot body 1 in which the cooking material B is to be put and the surrounding pot.
A spring 4 is attached to a handle 3 fixed to the pot body 1 and includes a cylindrical skirt 2 having an open bottom, an inner lid 1a, and an outer lid 1b, and the skirt 2 is engaged with the handle 3. It can be moved integrally with the pot body 1.

[0006] The ring-shaped space between the pot body 1 and the skirt 2 is about 15 mm, and the combustion gas is discharged through this portion to improve the thermal efficiency. Reference numeral 1c shown in FIG. 2 indicates inner / outer lids 1a and 1b.
It is a shooting of. To explain the outline of usage, cooking material B
Is heated, the pot body 1 is placed on the skirt 2, engaged with each other by the spring 4, and placed on the gas stove 5 for heating. Since the combustion gas heats the material while rising between the pot body 1 and the skirt 2 as shown by the arrow 6, high thermal efficiency is obtained. Note that reference numeral 11 shown in FIG.

After the temperature in the pot body 1 reaches a temperature suitable for the cooking material B, the pot A is placed on a table 7 such as a worktop.
Move up. In this case, the bottom surface of the pot body 1 is formed so that a gap of about 10 mm is formed between the pot body 1 and the table 7. Therefore, the pot body 1 is kept warm by the double lid portion of the inner lid 1a and the outer lid 1b, and the hot air layer formed by the gap, so that the temperature of the cooking material B is gradually reduced while the cooking material B is gradually reduced. By cooking, a seasoning such as dashi can be impregnated into the cooking material B without losing the aroma component and the umami component. In the present cooking method, the seasoning can be added usually before heating.

[0008] Generally, the temperature and the heat retention time required to cook the cooking material without sacrificing the aroma and umami vary depending on the material. For example, meat is 15-
While rice is kept warm for 20 minutes, rice is 15 ~
Requires 20 minutes of heat retention, and beans must be 1 to 2 at 95 ° C or higher.
It is not constant depending on cooking materials, such as the need to keep warm for hours.

In the heat-retaining cooking method described above, if the temperature measurement and the heat-retention time can be automatically measured in the same manner as in the electric kettle, even if the cook has little experience, the taste, aroma and umami of the ingredients can be obtained. Can be fully drawn. As described above, in the future, not only in professional kitchens such as restaurants, but also in home kitchens, the spread of electromagnetic induction heating cookers is expected, and pots having a heat retaining function such as the above-mentioned `` Hakase pot '' are electromagnetically induced. It is also applicable to heating cooking.

That is, a first object of the present invention is to provide an electromagnetic induction heating cooker capable of measuring the temperature of the contents of an electromagnetic cooking pot. The second object of the present invention is that the temperature measurement is performed not only by a normal electromagnetic induction pot in which a pan is directly put on a table of an electromagnetic induction heating cooker for cooking, but also by the “hake pot” in which the electromagnetic induction pan rises from the table surface. It is intended to provide an electromagnetic induction heating cooker capable of performing a temperature measurement in a system.

It is a third object of the present invention to provide an electromagnetic induction heating cooker which can automatically time cooking time according to the purpose of cooking, the type of cooking material used, the type of pot used, and the like. A fourth object of the present invention is to provide an electromagnetic induction pan suitable for an electromagnetic induction heating cooker and having a heat retaining function.

[0012]

According to a first aspect of the present invention, there is provided an electromagnetic induction heating cooker comprising: an electromagnetic induction heating cooker; An opening for temperature measurement is provided, and a thermometer for measuring a bottom temperature of the electromagnetic induction pan through the opening is attached.

The thermometer is not particularly limited, but it is preferable to use a non-contact type thermometer, particularly a radiation thermometer. However, the present invention is not limited to this, and various contact-type thermometers can be used. The electromagnetic induction heating cooker can be manually operated by looking at the display temperature of the thermometer, but a controller that controls energization of a heating coil of the electromagnetic induction heating cooker and includes a heating temperature setting device After the detected temperature signal of the thermometer reaches the set temperature of the heating temperature setting device, the energization of the heating coil can be controlled so that the temperature does not exceed the set temperature. The method of controlling the energization of the heating coil may be such that the intensity of the induced current flowing in the electromagnetic induction pan is controlled, or the energization may be controlled on / off.

Further, the controller may be provided with a timer function and a cooking time setting device, and after the cooking temperature reaches the set temperature, the controller can be operated as follows. That is, cook on the table of the electromagnetic induction heating cooker,
When using a normal electromagnetic induction pan having no heat retaining means, the heating coil is controlled so as not to reach a temperature higher than the set temperature by controlling the energization of the heating coil, or by gradually lowering the temperature. In addition to controlling to keep the temperature, the timer may be operated to control the energization of the heating coil to be turned off when the elapsed cooking time reaches a set time.

[0015] When using the above-mentioned electromagnetic induction pot of the heat retaining type in which the pot bottom is arranged away from the table, when the temperature detected by the thermometer reaches the set temperature, the energization of the heating coil is turned off. When the timer is operated and the heat retention elapsed time reaches the heat retention set time, control can be performed so as to notify the end of the heat retention by a sound, a lamp, or the like. If the opening is kept open, there is a possibility that garbage, food, and the like may fall on the thermometer immediately below the opening. Therefore,
It is preferable to attach a switch with a switch to the opening and close the opening when not in use. The switch, for example, interlocks the lever of the heating coil energizing switch and the switch of the switch, the switch is opened by mechanical interlock or electromagnetic force when the switch is turned on, and closed when the switch is turned off. Can be

[0016] An electromagnetic induction pot for an electromagnetic induction heating cooker for achieving the fourth object of the present invention comprises:
A pan body, and a skirt surrounding the pan body, and when the skirt is placed on a table surface of an electromagnetic induction heating cooker, between the pan of the pan body and the skirt, and the pan body The skirt is formed such that a gap is formed between the bottom and the table surface, and the gap between the skirt and the body is closed at the upper end side of the skirt.

The means for closing the gap between the body of the pot body and the skirt is characterized in that the air heated between the electromagnetic induction pot and the skirt is trapped, the heating rate of the cooking material is increased, and cooking by heat retention is performed. It works to improve the effect. The pot body and the skirt are detachably formed, the pot body forms a bulge around the upper end side, the pot body is fitted into the upper end opening of the skirt, and bulges into the opening. The portions can be formed to engage. The means for detachably forming the pan body and the skirt acts to improve the usability in cleaning the electromagnetic induction pan and the like.

Further, at least one of aluminum oxide and titanium oxide fine particles is thermally sprayed on at least the outer surface of the body and the inner surface of the skirt of the pot body, so that the far-infrared radiation activity of the surface can be improved.

[0019]

Embodiment 1 Hereinafter, an electromagnetic induction heating cooker 8 of the present invention and a warming type electromagnetic induction pot 9 for the same will be described in detail with reference to the accompanying drawings. The heat-insulating electromagnetic induction pan 9 has basically the same structure as the skein pan A described above, and the pan main body 1 may be formed of a casting or other magnetic material having a predetermined electric resistance. it can.

In FIG. 1, the electromagnetic induction heating cooker 8 is incorporated in a cooking table (only the table 7 is shown), and the basic mechanism is the same as that conventionally used. Only the heating coil 10 is shown, and the description of other equipment is omitted. In the pot body 1, the bulging portion 11 formed on the upper end side is placed on the upper end opening of the skirt 2, and the upper end side opening 12 of the skirt 2 is closed.

The pot body 1 is provided with a gap between the skirt 2 and the table 7, and the gap between the skirt 2 and the table 7 is made as small as possible so that the air does not flow to the outside. Preferably, it is formed. In addition, the pan body 1 and the skirt 2 can be integrally moved when a handle (not shown) of the pan body 1 is lifted.
For example, it is preferable to engage each other by a spring or another method.

The skirt 2 is arranged so as to cover the position of the marking (the insulating plate 13 mounted on the table 7 in this embodiment) provided on the table 7. And table 7
And opening a temperature measurement hole 14 consisting of a through hole in the insulating plate 13,
Immediately below it, a radiation thermometer 15 that detects the bottom surface temperature of the pot body 1
Has been arranged. Electromagnetic induction heating cooker 8 of the present embodiment
Is controlled by a controller 16 composed of a microcomputer. That is, when the main switch 17 composed of a relay is manually turned on (in the off state in FIG. 1), the relay coil 17a is energized by the normally closed relay switch 18, and thereafter, the main switch 17 maintains the on state.
The heating coil 10 is energized, and the pot body 1 generates heat. In this case, since the temperature of the pot body 1 depends on the temperature of the cooking material B, the temperature of the cooking material B can be estimated by measuring the bottom surface temperature of the pot body 1.

The control unit 16 includes a temperature detection signal theta ₁ given from the radiation thermometer 15, constantly compares the set temperature signal theta ₂ given from the temperature setter 19, the detection temperature signal theta ₁ is set temperature signal theta _{When 2} is greater than (θ ₁ ≧ θ ₂ ), a signal is sent to the relay switch 18 to turn off the contact, stop the energization of the relay coil 17a of the main switch 17, turn off the main switch 17, and operate the timer 20 Let it.

When the main switch 17 is turned off, the warming type electromagnetic induction pan 9 is kept warm and the temperature gradually decreases. However, as described above, the cooking material B can be sufficiently boiled due to the high heat retaining performance. When the time counted by the timer 20 reaches the set time, a buzzer, a lamp or the like is used to notify that cooking has been completed. Therefore, it is possible to contribute to the progress of cooking, such as shifting the cooking to the next stage, switching to heating of another cooking material (not shown), and cooling the food.

It should be noted that the control circuit shown in FIG. 1 is for explanation, and it is needless to say that the control circuit configuration of the present invention is not limited by this figure. Although the above description has been made on the premise that the cooking is performed by the insulated cooking method, a normal manual cooking procedure, that is, the cooking temperature is maintained at the set temperature, and the elapsed time after the set temperature is reached is displayed. The controller 16 may be provided with a function of giving a time display function, or a function of warning that the cooking temperature has risen due to evaporation of water.

The switch 21 shown in FIG. 1 closes the temperature measurement hole 14 when the electromagnetic induction heating cooker 8 is not used so that dust and the like do not fall on the radiation thermometer 15. The switch 21 opens the switch 21 by attracting the iron piece 21c fixed to the operation rod 21b by the electromagnet 21a. The switch 21 can be opened and closed by turning or stroke of a lever when the main switch 17 is turned on.

Next, a conventionally used electromagnetic induction pot (not shown), that is, a pot which is directly placed on the table 7 (in FIG. 1 via the insulating plate 13) of the electromagnetic induction heating cooker 8 for cooking. A second embodiment of cooking using is described. The manual contact of the main switch 17 according to the second embodiment is formed so that the contact can be turned on from the off state by the relay coil 17a. Then, the controller 16 turns on and off the power supply to the heating coil 10 to maintain the temperature of the cooking material B at the set temperature.

That is, when the temperature signal output from the radiation thermometer 15 reaches the temperature set by the temperature setting device 19, the timer 20 is operated, the relay switch 18 is turned off, the main switch 17 is turned off, and the temperature falls. And relay switch 18
Is turned on and the main switch 17 is turned on to keep the temperature of the cooking material B constant. When the timer 20 reaches the set time, the main switch 17 is turned off and cooking such as cooking is completed. I made it.

Further, it has been confirmed by experiments that salt and other seasonings easily permeate into the cooking material when the temperature during cooking decreases. Therefore, various kinds of temperature control can be performed, for example, by presetting the controller 16 so as to gradually lower the temperature during the heat retention, and enabling selection of such a heat retention control as necessary. . In addition, the control of the electromagnetic induction cooker of the present invention is not limited to the above description, and the controller can have an arbitrary function, for example, a cooker turns off a switch while watching a boiling state.

[0030]

According to the electromagnetic induction heating cooker of the present invention described above, not only a conventional electromagnetic induction cooking pot, but also a warm-heating cooking pot for cooking by floating the pot from the table surface can measure the temperature. It is possible to prevent the temperature from rising to a temperature higher than the appropriate temperature of the material, and to perform cooking in which aroma and umami are sufficiently exhibited.

Further, the temperature measurement is monitored by a controller, and the power of the heating coil is controlled by the pot to be used to control the temperature of the cooking material. When the temperature of the cooking agent reaches the set temperature, the temperature is automatically increased. By stopping and switching to heat retention, it is possible to not only lose the scent and umami of the cooking ingredients, but also to automatically adjust so that the seasoning soaks into the cooking ingredients and save power. it can.

Further, the electromagnetic induction heating cooker of the present invention monitors the heat retention time after the temperature of the cooking material reaches the set temperature, and informs that the elapsed time has reached the set time. It is possible to carry out cooking while holding it effectively, and it is also possible to contribute to improvement of cooking efficiency. The electromagnetic induction pot of the present invention is applied to an electromagnetic induction heating cooker,
It is possible to provide a pot suitable for easily performing cooking with higher heat efficiency and also making full use of the aroma and umami of the cooking material.

[Brief description of the drawings]

FIG. 1 is a diagram illustrating an outline of an electromagnetic induction heating cooker and a warming type electromagnetic induction pan according to an embodiment of the present invention.

FIG. 2 is a view for explaining the shape and usage of a conventional heat-keeping cooking pot (hake pot).

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 Pot body 2 Skirt 7 Table 8 Electromagnetic induction heating cooker 9 Electromagnetic induction pan 10 Heating coil 11 Swelling part 12 Top opening 13 Insulating plate 14 Temperature measurement hole 15 Radiation thermometer 16 Controller 17 Main switch 19 Temperature setting device 20 Timer 21 Switch A A Skewer pot B Cooking material

Claims (10)

[Claims] 1. An electromagnetic induction heating cooker, wherein a temperature measurement opening is provided on a table on which an electromagnetic induction pan for heating a cooking material is arranged, and a thermometer for measuring a bottom temperature of the electromagnetic induction pan is provided through the opening. An electromagnetic induction heating cooker characterized in that: 2. The electromagnetic induction heating cooker according to claim 1, wherein the thermometer is a radiation thermometer. 3. A controller for controlling energization of a heating coil of the electromagnetic induction heating cooker, wherein a heating temperature setting device is attached to the controller, and a detected temperature signal of the thermometer is used to control the heating temperature setting device. The electromagnetic induction heating cooker according to claim 1 or 2, wherein the energization of the heating coil is controlled so that the temperature does not exceed the set temperature. 4. A timer with a cooking time setting device is provided in the controller, and when the temperature detected by the thermometer reaches the set temperature, the timer is operated and the temperature is controlled so as not to become higher than the set temperature. 4. The electromagnetic induction heating cooker according to claim 1, wherein the energization of the heating coil is controlled, and the energization of the heating coil is turned off when the elapsed cooking time reaches a set time. 5. The electromagnetic induction heating cooker according to claim 1, wherein a switch is attached to the opening. 6. A switch of a switch for energizing a heating coil and the switch are interlocked. When the switch is turned on, the switch is opened by mechanical interlock or electromagnetic force, and when the switch is turned off, the switch is closed. The electromagnetic induction heating cooker according to claim 5, characterized in that: 7. The electromagnetic induction pan comprises a pan main body and a skirt surrounding the pan main body, and when the skirt is placed on a table surface of an electromagnetic induction heating cooker, the pan main body and a skirt are formed. A gap is formed between the skirt and between the bottom of the pot body and the table surface, and a gap between the body and the upper end of the skirt is closed. An electromagnetic induction pot for an electromagnetic induction heating cooker, wherein the induction cooker is formed in such a manner that the cooking material can be kept warm. 8. The pan body and the skirt are detachably formed, and the pan body forms a bulge around an upper end side,
The electromagnetic induction pan for an electromagnetic induction heating cooker according to claim 7, wherein a pan body is fitted into an upper end opening of the skirt, and a bulging portion is engaged with the opening. 9. A timer with a heat retention time setting device is provided in the controller, and when the temperature detected by the thermometer reaches the set temperature, energization of the heating coil is turned off, and the timer is operated to elapse the heat retention time. 9. The electromagnetic induction heating cooker according to claim 7, wherein when the time reaches the heat retention set time, the heat retention is notified by a sound, a lamp, or the like. 10. At least one of aluminum oxide and titanium oxide fine particles is sprayed on at least the outer surface of the body and the inner surface of the skirt of the pot body to improve the far-infrared radiation activity of the surface. The electromagnetic induction pot for an electromagnetic induction heating cooker according to claim 7, 8 or 9.