JPS5920814Y2 - rice cooker - Google Patents

Description

[Detailed description of the invention] The present invention relates to a rice cooker that performs uneven heating of rice after completion of cooking, so-called cooking and heating, and is designed to suppress variations in cooking and heating time as much as possible.

Generally, this type of rice cooker, for example, a heat-retaining rice cooker, as shown in FIG.
An outer pot 4 disposed within the exterior body 1 via a heat insulating material (not shown), an inner pot 5 that can be moved in and out of the outer pot 4, an inner lid 6 that closes this opening, and an inner pot 6 that closes this opening. A heat insulating outer lid 7 covering the upper part, a hot plate 9 in the inner bottom of the outer pot 4 with a rice cooking heater 8 embedded therein, and a hot plate 9 that is inserted through the center of the hot plate 9 and comes into elastic contact with the bottom surface of the inner pot 5. , a thermal response mechanism 10 that detects the completion of rice cooking, and the mechanism 1
A rice cooking switch 11 that is linked to 0, a rice-cooking heater 12 and a heat-retaining heater 13 arranged on the circumferential side of the outer pot 4, and attached to the outer bottom surface of the outer pot 4 with a mounting angle 14 having good thermal conductivity. It consists of a heat-sensitive element for cooking, such as a thermal reed switch 15, and a heat-sensitive element for keeping warm, such as a thermal reed switch 17, attached to the outer surface of the outer pot 4 with a mounting angle 16 having good thermal conductivity. As shown in FIG. 2, the electric circuit connects a series circuit of a rice cooking heater 8 and a rice cooking switch 11 to a power source, and connects a series circuit of a rice cooking heater 12 and a thermal reed switch 15 to the rice cooking switch 11, and a heat retention heater 13. and thermal reed switch 17 are connected in parallel.

In this heat retention type rice cooker, the thermal reed switch 15, which is open at room temperature, closes during the rice cooking operation, and when the rice cooking switch 11 is opened when the rice cooking is completed, the rice is heated by the rice cooker 12. The temperature is sensed when a suitable time (about 159 seconds) has elapsed after the completion of rice cooking, and the thermal reed switch 15 is opened to stop the cooking and heating.

Therefore, in order to reduce the variation in the heating time for rice cooking, it is desirable to arrange the thermal reed switch 15 at a position where the temperature changes significantly after the rice is cooked. By arranging the thermal reed switch 15 at the correct position, even if there is a slight variation in the set temperature of the thermal reed switch 15, the variation in the cooking time can be suppressed to a small level.

However, conventionally, a thermal reed switch 15 is arranged on the outer bottom surface of the outer pot 4, which is not affected by the heat of the rice-cooking heater 12 and undergoes a relatively large temperature change after rice cooking is completed, and this reed switch 15 is shown in FIG. Attach the screw 1 to the outer bottom of the outer pot 4.
It was supported by the other end extending vertically downward of a mounting angle 14 attached by a screw 8.

However, in such a device, the thermal reed switch 15 accurately senses the temperature rise of the rice cooking heater 8 during rice cooking operation via the hot plate 9, the outer pot 4, and the mounting angle 14,
Although it reliably closes during rice cooking, the thermal reed switch 15 itself, which is located on the outer bottom of the outer pot 4 where the temperature changes significantly after rice cooking is completed, has a large thermal effect due to the residual heat of the rice cooking heater 8 even after rice cooking is completed. The temperature change experienced by the rice was small, and it could not be said to be very good in terms of reducing the variation in cooking and heating time.

The present invention was devised in view of this point, and it increases the heat dissipation effect, that is, the cooling effect, of the mounting angle with good heat conductivity, which attaches the heat-sensitive element for cooking to the outer bottom surface of the outer pot, and the heat-sensitive element for rice-cooking is attached to the outer bottom surface of the outer pot after cooking is completed. It is characterized by reducing the thermal influence of the rice-cooking heater on the rice and increasing the temperature change of the rice-cooking heat-sensitive element after rice cooking is completed.

The embodiment of the present invention shown in FIGS. 4 and 5 will be described in detail below.

In the figure, reference numerals 19 and 19' denote a pair of mounting angles made of a material with good thermal conductivity such as aluminum, and connected to each other with rivets 20, with a cut groove at the free end of one of the mounting angles 19. 21 and supports a heat-sensitive element for cooking, such as a thermal reed switch 15, at the free end of the other mounting angle 19'.

The mounting angle 19 is attached to the outer bottom surface of the outer pot 4 using the cut groove 21 by the screw 18 that attaches the hot plate 9 to the outer pot 4, and both mounting angles 19 and 19' are By bending the mounting angle 19.19', the length from the outer bottom of the outer pot 4 to the thermal reed switch 15 is 1.
(l], + l 2 + l 3) is set to be larger than the distance S between the outer bottom surface of the outer pot 4 and the thermal reed switch 15.

That is, the length l of the mounting angle 19 and 19' can be set to a sufficient length without increasing the distance S between the outer bottom surface of the outer pot 4 and the thermal reed switch 15, which is limited by the relationship with the bottom cover 3, etc. This increases the heat dissipation effect of the mounting angles 19 and 19'.

In this configuration, the thermal reed switch 15 senses the temperature rise of the hot plate 9 during rice cooking operation due to the heat generated by the rice cooking heater 8 via the outer pot 4 and the mounting angle 19, 19' having good thermal conductivity. The switch 15 is reliably closed during the rice cooking operation.

When the rice cooking is completed and the rice cooking switch 11 is opened, a circuit consisting of the rice cooking heater 8, the cooking heater 12, and the thermal reed switch 15 is immediately formed, and the rice cooking heater 8 stops generating heat (however, a small amount of heat due to low voltage is generated). I have a fever.

) At the same time, the rice cooker 12 starts cooking and heating the rice from the side, that is, unevenly heating the rice at a high temperature.

On the other hand, the temperature at the bottom where the thermal reed switch 15 is located drops rapidly, and
Although the temperature of No. 5 is also affected by the heat of the rice cooking heater 8, the heat dissipation effect of the mounting angle 19 and 19' is high, so the heat effect is small and the temperature drops rapidly. (The temperature when a time suitable for uneven rice cooking, for example, 15 minutes has elapsed after the completion of cooking) is opened, and the rice heating by the rice heating heater 12 is stopped.

FIG. 6 is an electric circuit diagram showing the other side of the heat-retaining rice cooker equipped with a cooking heating function, in which the series circuit of the cooking heater 12 and the thermal reed switch 15 is replaced with the series circuit of the rice cooking heater 8 and the rice cooking switch 11. They are connected in parallel.

In this device, the rice cooking heater 12 starts generating heat in the middle of the rice cooking operation, and together with the rice cooking heater 8, it heats the rice from the entire circumference and can cook the rice evenly.

Next, another example of the present invention will be described.

(1) As a heat sensitive element for cooking, thermostat etc.
Something other than a thermal reed switch can be used.

(2) An integrated mounting angle can be used, and the mounting angle is not limited to a combination of a pair of mounting angles 19 and 19'.

(3) In order to make the length l of the mounting angle larger than the distance S, the mounting angle may be curved or meandered, or the mounting angle may be inclined.

(4) By covering the heat-sensitive element for cooking with a heat insulating material, the influence of outside air temperature can be reduced and temperature changes in the heat-sensitive element portion can be made more stable.

According to the present invention having the above configuration, it is possible to enhance the heat dissipation effect, that is, the cooling effect, of the mounting angle, and reduce the thermal influence of the rice cooking heater on the heat-sensitive element for tightening rice after rice cooking is completed.
It is possible to increase the temperature change of the rice-cooking heat-sensitive element after rice cooking is completed.

Therefore, even if there is a slight variation in the set temperature of the heat-sensitive element for cooking, the variation in the cooking heating time can be kept to a minimum, and it is possible to make the rice evenly cooked more effectively than ever before. It is extremely practical.

[Brief explanation of the drawing]

Figure 1 is a schematic cross-sectional configuration diagram showing a general thermal rice cooker, Figure 2 is its electric circuit diagram, Figure 3 is a configuration explanatory diagram showing the conventional structure, and Figure 4 is an explanatory diagram of the main part configuration of the present invention. , FIG. 5 is a perspective view showing the heating element and the mounting angle, and FIG. 6 is an electric circuit diagram showing the other side of the heat-retaining rice cooker. 1: Exterior body, 4: Outer pot, 5; Inner pot, 8: Rice cooking heater, 1
2: Cooking heater, 15: Thermal reed switch (
Heat sensitive element for cooking), 19.19': Installation angle.

Claims (1)

[Scope of utility model registration request] An exterior body, an outer pot disposed inside the exterior body, an inner pot that can be moved in and out of the outer pot, a rice cooking heater disposed at the inner bottom of the outer pot, and a rice cooker disposed on the peripheral side of the outer pot. A tightening heater, a cooking heat-sensitive element that controls the cooking heater to heat the rice after completion of cooking, and a mounting angle with good thermal conductivity for attaching the heat-sensitive element to the outer bottom surface of the outer pot. A rice cooker characterized in that the length of the mounting angle from the outer bottom surface of the outer pot to the heat-sensitive element for cooking is set larger than the distance between the outer bottom surface of the outer pot and the heat-sensitive element for cooking.