JPS5847929A - Heater-cooker - Google Patents

Abstract

PURPOSE:To enhance finish of cooking irrespective of the amount of food, by a method wherein the amount of food is detected through the rate of temperature change inside a heating chamber, and the output of a gas sensor is corrected, in a cooker wherein temperature is controlled by a gas sensor for detecting the gases generated from the food to be cooked. CONSTITUTION:The relationship between heating time and exhaust gas temperature, i.e. the rate of temperature change, for each amount of food is prelimiarily stored in a controlling part 21, and the controlling part 21 detects the amount of the food 22 through the rate of temperature change inside the heating chamber 12 which rate is calculated from the temperature detected by a temperature detector 20 and is inputted into the part 21. The sensibility of the gas sensor 19 is corrected according to the amount of food thus detected. A magnetron 13 is controlled by turning ON or OFF a relay 17 by an output signal from the gas sensor 19 thus corrected. Accordingly, the food can be cooked to favorable finish irrespective of the amount of the food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a heating cooking device that automatically performs heating cooking.

FIG. 1 shows an example of a cooking device using this crosspiece, which is approximately wlII#% smaller in size than an open range. In FIG. 1, 1 is a case, 2 is a heating chamber formed within this case 1, and 1 is a magnetron (heating f!A). This magnetron 3 includes a high voltage transformer 4 and a relay 5. It is connected to the power supply 6 via. Further, a gas sensor 8 is provided in the case 1 to detect component gases such as odor and smoke emitted from the food 1 placed in the heating chamber 2 during cooking. This gas sensor 8 is connected to control fm#.

The input unit IP and the display unit are connected to this control unit 9, respectively.
The output of ys is controlled. Therefore, the cooking state of the food 7 in the heating chamber 2 is detected by the gas sensor 8, and the control unit 9 operates according to the output signal from the gas sensor 1 to turn on the relay 5.
The food in the heating chamber 2 is automatically processed.

By the way, the electric sensor f8 (iq) detects the type and nature of component gases such as odor and smoke emitted from the food 1 during heating and preparation. However, the wrinkles of component gases such as odor and smoke emitted from food 7 during cooking often differ depending on the amount of food 7. When cooking, a large amount of gas is detected, and also! When cooking less food 7 than the standard amount, gas leakage was not detected, so when cooking more food 7 than the standard amount, it was undercooked, and less food 7 than the standard amount was cooked. When cooked, the food is overheated, resulting in a poor finished product in either case. Therefore, a -11 output device is provided, and the gas sensor 8 is
It is possible to compensate for the sensitivity of ・, but the device detector is relatively monovalent, which increases the cost and makes the control simple and complicated.

This theory was made based on the above-mentioned theory, and the first objective of the seventh point is to heat the food to be placed in the heating chamber so as to achieve a good finish. One object of the present invention is to provide a relatively inexpensive heating cooking device that can perform the following tasks.

An embodiment of the present invention will be described above with reference to FIGS. 82 and 3. The Th2 diagram shows a heating cooking device, an example of which is an oven range, where 11 is a case, 12 is a heating chamber,
13 is a magnetron (heating section). A turntable 14 is disposed within the heating chamber 12, and the turntable 14 is rotated by a static motor 1-6I. Further, the magnetron 13 includes a IIIFl Nidorance 16 and a relay 17.
It is connected to the power supply 18 via t. Further, inside the case 11, a gas sensor 19 and a temperature detection WIi2 are provided.
0 is manufactured. The gas sensor 19 and the temperature detector 20 are installed, for example, in an exhaust duct (not shown) that exhausts the air in the heating chamber 12, and are connected to the control unit 2.
connected to. This control section 21 has to be controlled in advance! For example, the relationship between the heating time T and the exhaust temperature Th for each quantity of food 22 placed in the heating chamber 12 when the magnetron 13 has the same output as shown in FIG. 43, that is, the food 2A
*The degree of temperature change during the season is input as data.

The control unit 21 controls the temperature of the food 20 according to the degree of temperature change in the heating chamber 12 detected by the temperature detector 20I.
The sensitivity of the gas sensor 19 is corrected according to the detected amount of the food 22, and the relay 17 is set to 0N-O according to the corrected output signal from the gas sensor 19.
The output of the magnetron 13 is controlled by operating the FF.

The control section a 21 also includes an input section 23 and a display section 24.
is connected.

Therefore, in the above-described structure, the temperature detector 20 detects the degree of temperature change in the heating chamber 12 during cooking. And when food 22 is the standard amount 1:
If data is input to the control unit 21 indicating that the degree of temperature change will be in the state shown in CA in Figure 3, the heating chamber will be It can be detected that the food 22 placed in the container 12 is about twice the standard amount.

In the control 1llfB2, the sensitivity of the gas sensor f19 is corrected based on the detection result according to the amount of the food 22, and the output of the magnetron 13 is adjusted according to the corrected output No. 1 of the gas sensor 19. control. Did you?)
Even if the food 22 placed in the heating chamber 12 is not at the edge of the mark, it can be heated and cooked so that the food is well-cooked.

This invention is based on the above-mentioned Practical Example I: Limited 1.
! No, for example, the relay 17 is turned off depending on the degree of temperature change in the heating chamber 12 detected by the temperature detector 20.
The output of the magnetron 13 may be controlled by changing the cooking constant. Further, the temperature detector 20 may be a thermistor.

As explained above, according to the present invention, a temperature detector is provided to detect the humidity τ in the heating chamber J1i, and the temperature change in the primary heating chamber detected by this temperature detector is also detected. Since the non-defective product 1JJ in the heating chamber is detected and the heating section is controlled according to this detected value, the
! It is possible to heat and cook food so that it always has a good cooking behavior regardless of the amount of food to be eaten.

Since a relatively expensive weight detector is not required, costs can be reduced.

[Brief explanation of drawings]

FIG. 1 is a schematic configuration diagram showing a conventional example, FIG. 2 is a schematic fJjI diagram showing an example of the present invention, and FIG. 3 is a diagram showing the relationship between heating temperature and exhaust temperature. 12... Heating chamber, 13... Magnetron (heating section)
. 19... Gas sensor, 20... Temperature detector. Applicant's agent Patent attorney Suzue Shiki Hikosai 1 Figure - 2 Figure 16 I 19 20 F7i?
'／ Fang 3 [

Claims (1)

[Scope of Claims] The food placed in the heating chamber is heated by the heating section 1, and the gas sensor detects component gases such as odor and smoke emitted from the food during heating and heating. The heating cooking apparatus in which the heating section is controlled by the gas sensor is provided with a temperature detector for detecting the temperature inside the heating chamber. The temperature detector 62 detects the temperature of the food contained in the heating chamber 42 based on the degree of heating of the heating chamber 42 detected by the temperature sensor 62. A heating cooking device characterized in that the output signal of the heating device is extracted.