JPS59231326A - Temperature controller of heating cooker - Google Patents

Abstract

PURPOSE:To improve the finish condition of an object to be cooked through quick return of the object to be cooked from a drop in temperature, by a method wherein a temperature level for heating control is set to 2 levels, a temperature level, which is under an unstable condition present after a heat load is charged and following the drop in temperature of the object to be cooked, is set to the higher temperature than a temperature level under a stable condition prevailing before the heat load is charged. CONSTITUTION:A heat sensitive element 4 is connected to a resistor 5 to form a temperature detecting device 6 which detects the temperature of a temperature detector. A comparing device 14 inputs a temperature signal from the temperature detecting device 6 to decide whether a temperature sensor attains a given compared temperature value. A control level deciding device 15 decides a given heating amount at each temperature level of the object to be cooked to provide a signal to a heating control device 16. A set temperature signal from a variable resistor 12 is read as the given temperature of the object to be cooked by a microcomputer 8 which sets temperature values V1, V2 and V3 compared with the temperature of a temperature sensor 2.

Description

[Detailed Description of the Invention] Industrial Application Field The present invention relates to a heating section such as a sheathed heater or a gas burner,
an electric stove that has a temperature sensor and adjusts the temperature of a heated object whose temperature cannot be directly detected by the temperature sensor;
This invention relates to a temperature control device for a cooking device such as a gas stove.

Structure of a conventional example and its problems As a conventional example, FIG. 1 shows an electric cooker having a temperature sensor. Reference numeral 1 denotes a donut-shaped heating section in which a heating element is embedded in a metal plate, on which a cooking container is placed and heated. Reference numeral 2 designates a temperature sensor that protrudes and retracts from the central through hole of the heating unit 1 and comes into contact with the bottom surface of the cooking container, and 3 is a temperature adjustment knob. The temperature sensor 2 comes into contact with the bottom of a cooking container such as a pot or iron plate placed on the heating section 1 to detect the temperature.

Depending on whether the electrical signal or mechanical displacement output from the temperature force sensor 2 is above or below the level set by the adjustment knob 3, the amount of electricity supplied to the heating section 1 is changed, and the power is controlled to adjust the temperature of the object to be heated. Do the following.

Temperature control in cooking involves keeping the temperature of the cooking container, such as a griddle, at a constant level, such as when cooking grilled foods, and keeping the temperature of the contents of the cooking vessel, such as oil, constant, such as when cooking fried foods. There are two types: those whose purpose is to In cases where the temperature is detected by contacting the temperature sensor with the bottom of the cooking container, as in the conventional example, it is relatively easy to adjust the temperature of the cooking container where the temperature can be directly detected. , temperature control of the contents inside the cooking container involves indirect temperature detection, making it considerably difficult. For example, when adjusting the oil temperature for frying, determine the relative temperature of the temperature detection section of the tank to maintain the optimum oil temperature for cooking, and then control the power by turning on and off the heating section based on that set temperature. The conventional method was to maintain the oil temperature at a constant value. However, if the temperature sensor is located in the center of the heating part as in the conventional example, the temperature sensor is likely to be exposed to high temperatures due to heat radiation from the heating part, and the bottom of the cooking container itself that the temperature sensor touches Since this is a high-temperature part that directly receives heat from the heating part, the sensor temperature depends more on the heating part temperature than on the oil temperature. The temperature of a temperature sensor with a small heat capacity rises rapidly as the temperature of the heating section rises, whereas oil has a large heat capacity and heat transfer from the cooking container does not occur rapidly, so the oil temperature rises gradually. do. Therefore, a sufficient correlation between oil temperature and sensor temperature cannot be obtained, and when the temperature fluctuates, the ability of the sensor temperature to follow the oil temperature becomes poor, making it impossible to adequately adjust the temperature, which may result in poor frying results. .

FIG. 2 shows a temperature characteristic diagram when cooking fried foods using a conventional electric stove. When the temperature rises, the sensor temperature rises relatively quickly as the temperature of the heating section rises, but the oil temperature, on the other hand, rises gradually.

By the time the oil temperature reaches the required temperature, the sensor temperature has reached the set temperature and the heating section is turned off.

Since the heat capacity of the heating section itself is large, the temperature of the temperature sensor section overshoots, then drops below the set temperature again, the heating section is turned on, undershoots, and then rises again. The sensor temperature is controlled around the set temperature even though noching occurs.

The amount of electricity supplied to the heating section is controlled, and the temperature of the oil rises more slowly, but eventually reaches the required temperature and is kept constant and stable at that temperature. However, when ingredients for frying are added and the oil temperature drops, the sensor temperature also drops to below the nching level when it is stable, but when the heating section is turned on,
Due to this temperature rise in the heating section, only the sensor temperature rises first and returns to the original set temperature. Although the oil temperature is still low and must be further heated by the heating section, the heating section repeats on and off as it does when the oil temperature is stable, and the amount of heat is insufficient and the oil temperature cannot return to the required temperature. It becomes slower and stays at a lower temperature for a longer time. As a result, the quality of fried foods will be poor. As mentioned above, with the conventional configuration, the temperature sensor is easily affected by heat from the heating part, and the temperature tracking of the cooking contents is insufficient, resulting in the problem that accurate temperature control cannot be performed. there were.

Purpose of the Invention The present invention solves these conventional problems, reduces the deviation of the temperature of cooking contents to be adjusted from the required temperature, and provides a temperature control device for a heating cooker that has good cooking performance. The purpose is to provide

Structure of the Invention In order to achieve the above-mentioned object, the temperature control device for a heating cooker of the present invention includes a heating section for placing a cooking container and heating the same;
A temperature sensor that protrudes from the center of the heating section and comes into contact with the bottom of the cooking container, a temperature detection device that detects the temperature of this temperature sensor, and the temperature sensor receives the temperature signal as input until the temperature sensor reaches a predetermined comparative temperature value. and a heating control device that controls the amount of heat generated by the heating section in order to adjust the temperature of the contents to be cooked. It has a temperature level of This device is equipped with a control level determining device that determines the required amount of heating and sends a signal to the heating control device, thereby reducing the deviation of the temperature of the cooking contents from the required temperature and improving cooking performance.

DESCRIPTION OF EMBODIMENTS An embodiment of the present invention will be described below with reference to the accompanying drawings. The heating cooker employs a configuration similar to that shown in FIG. In FIGS. 3 and 4, reference numeral 4 denotes a heat-sensitive element incorporated in the temperature sensor 2, which is connected to a resistor 5 and constitutes a temperature detection device 6 for detecting the temperature of the temperature sensor 2.

7 is an A/D converter, and 8 is a microcomputer.

The A/D converter 7 and the microcomputer 8 constitute a comparison device 14, and the microcomputer 8 constitutes a control level determining device 15. A comparison device 14 inputs the temperature signal from the temperature detection device 6 and compares the temperature signal with the temperature sensor 2.
determine whether the temperature has reached a predetermined comparison temperature value. Control level determination device 15 determines the required amount of heating of the contents at each temperature level and provides a signal to heating control device 16 . The output from the temperature detection device 6 is input to the A/D converter 7, and read into the input side of the microcomputer 80 as a digital temperature signal. Electricity to the heating section 1 is turned on and off by a triac 9. The gate current of the triac 9 is controlled by driving the transistor 10 and the photocoupler 11 using a power control signal from the microcomputer 8 . Triac 9, transistor 10. Power control device 16 by photocoupler 11
It consists of 12 is a temperature setting volume, the output of which becomes a digital signal via the A/D converter 7, and is read by the microcomputer 8 as a set temperature signal. Reference numeral 13 is a start/stop switch for temperature control, and the off/off state is directly input to the microcomputer 8. The microcomputer 8 reads the set temperature signal from the volume 12 as the required temperature of the cooking contents, and compares the temperature with the temperature of the temperature sensor 2 to obtain a temperature value V1.
．． V2. Set V3. 17 is a cooking container placed on the heating section 1.

The operation of the electric stove constructed as described above will be described below, taking as an example oil temperature adjustment during frying. FIG. 5 is a flowchart of the microcomputer 8, and FIG. 6 is a temperature characteristic diagram as a result of the temperature control. switch 13
When the reverse start signal is input, it is determined in step (2) that the start state is present, and the process proceeds to step (2). Immediately after the start, before the temperature rises, and before the heat load is applied,
Go to step ■. Since the temperature of the temperature sensor 2 has not yet risen and is below the set value (1), the process goes to step (2) where the microcomputer 8 outputs a power control signal, drives the triac 9, and turns on the heating section 1. Step ■
Since the temperature of the temperature sensor 2 is below the set value v3, the load application mode is set in step (2) and the process returns to step (2).

In step ■, the load injection mode is set, so go to the next step. Until the temperature of the temperature sensor 2 reaches the set value v2, go to step (3) and keep the heating section 1 on.

Therefore, in the temperature rise region, the temperature of the temperature sensor 2 rises before the oil temperature and reaches the set value ■1, but the heating section 1 is heated continuously without being turned off, and the oil temperature is higher than before. The required temperature will be reached quickly. When the temperature of the temperature sensor 2 reaches the set value ■2, the process moves from step ■ to step ■, the load application mode is canceled, and in step ■, the triac 9 is turned off by a signal from the microcomputer 8, and the heating section 1 is turned off. be done. The temperature of temperature sensor 2 overshoots a little and then drops, but
Oil temperature continues to rise due to residual heat. When the temperature of the temperature sensor 2 falls below the set value ■1, since the load application mode has already been canceled, the process goes from step ■ to step ■, and the heating section 1 is turned on. Then, the temperature of the temperature sensor 2 undershoots a little and then rises again. By this time, the oil temperature is close to the required temperature and is quite high, so the temperature of temperature sensor 2 is undershoot, so
It never goes below the set value v3, and is controlled around the set value ■1 even though hunting occurs. The heating section 1 is repeatedly turned on and off in steps ① and ②. Along with this, the oil temperature is also kept almost constant around the required temperature.

When fried food ingredients are added to the oil as a heat load, the oil temperature drops rapidly. The temperature of temperature sensor 2 also drops and the set value ■
When the temperature drops below 1, the heating section 1 is turned on.

This time, due to the increase in heat load and the resulting drop in oil temperature, the temperature of the temperature sensor 2 falls further below the hunting level when the oil temperature is stable, and falls below the set value (3). Therefore, the process goes from step (2) to step (2), and the heating section 1 is turned on at step (2) until the temperature of the temperature sensor 2 reaches the set value v2.

Even if the temperature of the temperature sensor 2 exceeds the set value (1), the heating section 1 continues to be turned on, so that the oil temperature returns to the required temperature faster than in the past.

Effects of the Invention As described above, the temperature control device for a heating cooker of the present invention particularly adjusts the temperature level for heating control to 2 for the object to be heated (cooking container and contents) for which a predetermined temperature control is to be performed.
By setting the temperature level in the unstable state after the temperature of the contents decreases after applying the heat load to the high temperature side compared to the stable temperature level before applying the heat load, the temperature level of the contents from the temperature drop The present invention provides a temperature control device for a heating cooker that can quickly return to normal temperature and, therefore, improves the quality of cooked food compared to conventional methods.

In addition, in the above embodiment, a cooking device using an electric heating element was described as a heating part, but the present invention is not limited to this, and is also effective for other heating parts, such as a gas burner. Needless to say, it is.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of an electric stove, FIG. 2 is a temperature characteristic diagram when frying food using a conventional electric stove, and FIG. 3 is an electric circuit diagram of a temperature control device for a heating cooker according to an embodiment of the present invention.
FIG. 4 is a block diagram thereof, FIG. 5 is a flowchart showing an example of a temperature control program, and FIG. 6 is a temperature characteristic diagram during frying of an electric stove according to an embodiment of the present invention. 1... Heating part, 2... Temperature sensor, 6
... Temperature detection device, 8 ... Microcomputer, 14 ... Comparison device, 16 ...
... Control level determining device, 16 ... Heating control device, 17 ... Cooking container. Figure 1 Figure 2 Ginma- Figure 5 Figure 6 Ginma-

Claims (1)

[Claims] A heating section for placing and heating a cooking container; a temperature sensor that protrudes from the center of the heating section and comes into contact with the bottom of the cooking container; a temperature detection device for detecting the temperature of the temperature sensor; It has a comparison device that inputs a signal and determines whether the temperature sensor has reached a predetermined comparison temperature value, and a heating control device that controls the amount of heat generated by the heating section in order to adjust the temperature of the cooking contents. The comparison device has a plurality of set values for determining the temperature level of the contents subject to temperature adjustment and the presence or absence of heat load, and uses these set values to compare the changing temperature of the temperature sensor. 1. A temperature control device for a heating cooker, comprising a control level determining device that sequentially replaces and determines the required heating amount at each temperature level based on the result, and outputs a signal to the heating control device.