JPS61239577A - Automatic heating cooker - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to an automatic heating cooker equipped with a sensor.
・It is something that

Conventional technology In recent years, due to remarkable advances in semiconductor technology, various heating devices such as electric ovens, microwave ovens, and gas ovens have been able to automatically record and automatically control the temperature and heating time in the heating chamber.
Automatic heating cookers that control heating have been developed.

A conventional heating device of this type will be explained. FIG. 5 is a diagram showing the relationship between the temperature inside the heating chamber and the heating time of a conventional automatic heating device. When food is placed in the heating chamber and cooking begins, a timer in the control unit measures the time (tl) for the temperature in the heating chamber to reach the detected temperature, and when the temperature reaches the detected temperature, A, 10, t1. '(AI, Ni, Ke constant) is calculated and this is determined as the entire cooking time, and after reaching the control temperature, maintain the control temperature at all and set it to A1+, and finish cooking after t and time have elapsed from the start of cooking. was.

According to this method, when the rise time of the internal temperature to the control temperature is short, tl becomes smaller by 1, making it possible to shorten the overall cooking time.On the other hand, when t and ゛ are long, the cooking time becomes longer. Therefore, even if the speed of temperature rise in the heating chamber changes due to fluctuations in the input voltage or the environment in which it is used, the finished product of the food can be maintained to a certain extent in a good condition.

Problems to be Solved by the Invention However, such automatic heating devices are required to have the ability to raise the internal temperature of the food and the ability to properly brown the surface of the food, but the following points are required: was the problem.

(1) If the heating time is short due to the temperature in the heating chamber (when the input voltage exceeds the rating or when the room temperature is high), the tl will be short, but in this case the browning will be just right, but the internal Temperatures are often low. This is because the control temperature that produces good browning is quickly reached, and the browning is good, but the overall cooking time is short and the cooking ends before the heat penetrates into the food.

(temperature in the heating chamber) If the heating time is long (when the input voltage is lower than the rating or when the room temperature is low),
, but in this case the internal temperature is high enough, but it often ends up being too brown. This is because tl becomes longer and the time from reaching the control temperature to the end of cooking is longer, resulting in browning.

(3) After reaching the control temperature, the heater is turned on and off.
The temperature inside the heating chamber is maintained at a controlled temperature, but
The heater is inefficient and cooking time becomes longer.

[Failure] is a solution to the above drawback, and the input voltage,
To provide an automatic heating cooker that does not affect the quality of food even under changes in environment and load.

Means to Solve the Problem 5 In order to solve the problem described in ``5'', the automatic heating device of the present invention starts heating the heating chamber when the temperature inside the heating chamber detected by the temperature sensor reaches the control temperature. The structure changes the output ratio of the first heater installed at the bottom of the heating chamber and the second heater installed at the bottom of the heating chamber.

By being able to change the ratio of the output of the two heaters mentioned above, the time it takes for the temperature in the heating chamber to reach the control temperature can be adjusted to increase the internal temperature of the food and to ensure that it is well browned. - It is possible to distribute the output of the lower heater, and after the temperature in the heating chamber reaches the control temperature, distribute the output of the upper and lower heaters to mainly increase the internal temperature of the food. With a control sequence like this, even if the temperature in the heating chamber rises quickly and the overall cooking time is short, after the temperature in the heating chamber reaches the control temperature, the power of the heater will mainly control the internal temperature of the food. Since the internal temperature is high and the food is not well browned, it is also used to increase the internal temperature, and even if the heating chamber is slow to rise and the overall cooking time is long, the internal temperature may be high and the food may not be browned after reaching the control temperature. Since the output is distributed so that there is not much burnt, there will be no chance of over-burning. - Furthermore, with this control, it is necessary to maintain the temperature in the heating chamber at the controlled temperature by intermittent heating, so power can be used efficiently and the overall cooking time is shortened compared to conventional methods. It is possible to be a virtuoso.

6 Eight-zo Example Below, an example of the present invention will be explained based on the drawings.
,.

I will explain.

FIG. 1 shows a side sectional view of an automatic cooking device according to an embodiment of the present invention, and FIG. 2 shows a two-sided sectional view of the same device. 1 is a heating chamber in which the food to be heated 2 is placed and cooked; 3a is an upper heater installed on the lower surface of the heating chamber 1 to heat the object to be heated 2 from one side; 3b is the lower part of the heating chamber 1; A lower heater is installed on the surface and heats the object 2 to be heated from below, 4 is a temperature sensor that detects the temperature inside the heating chamber, and 5 is an upper heater 3a.

This is a control device that controls the output distribution and cooking time of the lower heater 3b.

FIG. 3 shows an electric circuit of an automatic heating cooker according to an embodiment of the present invention. Electric power from the commercial power supply 6 is supplied to the heating heaters 3a and 3b via a temperature control switch 7 for adjusting the temperature of the heating chamber 1, and a heater changeover switch 9 for switching energization to the upper heater 3a and lower heater 3b. Ru.

The microcomputer 7-ta 11, which controls the automatic control of the heating cooker, receives instructions from the keyboard 13 inputted via the interface 12 and the temperature inside the heating chamber inputted from the temperature sensor 4 via the A/D converter 14. The first relay 8 and the second relay 10 are fully driven based on the information and the time from the start of cooking counted inside the microcomputer 110, and the corresponding temperature control switch 7 and heater changeover switch 9 are opened and closed. By doing so, you can maintain a constant temperature in the heating chamber, or change the cycle of energization to the heater 3a and lower heater 3b (for example, repeat energization for 10 seconds for the upper heater and 10 seconds for the lower heater). The output distribution of the bottom heater can be changed to 5 seconds for the bottom heater (changed to 15 seconds for the bottom heater).

FIG. 4 shows temporal changes in the temperature in the heating chamber of the automatic cooking device according to an embodiment of the present invention and the output state of the heater. When the food 2 is placed in the heating chamber 1 and cooking begins, the temperature sensor 11 counts the time and the temperature inside the heating chamber detected by the temperature sensor reaches a predetermined detection temperature. At this point, the time t2 from the start of cooking is multiplied by 2 to a predetermined constant, and this is added to a predetermined constant A2' to determine the total cooking time (2t2 to A2+) and stored in the storage section of the microcomputer-11. .When the temperature of the heating chamber reaches the predetermined control temperature from the start of cooking, the output distribution of the upper and lower heaters called Pl (''-heater ゛aoow,
Lower heater: 400W) heats the food.

This output distribution called P is the internal temperature of the food.
It's a well-balanced distribution that gives it a good browning and is cheap.

When the temperature inside the heating chamber reaches the control temperature, the microcomputer 11 changes the output distribution of the second and lower heaters to P2 (
” (2 heater: 400W, lower heater: 800W).

This output distribution called P2 mainly works only to improve the internal temperature of the food, and has less function to brown the food.

The equipment continues to be heated with the output distribution of switch P2, and the cooking ends when the total memorized cooking time A 2 10 k 2 t 2 has elapsed.

According to this cooking sequence, if the temperature in the heating chamber rises or falls quickly (e.g. when the input voltage exceeds the rating, when the room temperature is high, when the load is low, etc.), the total cooking time will be short. Therefore, it will not burn too much, and the internal temperature can be raised sufficiently because the heating time can be secured by the output distribution of P2 for a certain period of time depending on how the constant A2 is determined. Also, if the temperature in the heating chamber is slow to rise (such as when the input voltage is low, the room temperature is low, or the load is high), the total cooking time will be longer and the internal temperature of the food will be sufficiently high. Moreover, after reaching the control temperature, the output distribution is changed to P2, so there is no need to worry.
Don't get too angry. Furthermore, unlike conventional control, the heater is not turned on and off, so the output of the heater can be consumed efficiently and the cooking time can be shortened.

As described below, according to an embodiment of the present invention, after the temperature in the heating chamber reaches the control temperature, the output distribution of the upper and lower heaters is changed to mainly lower the internal temperature of the food. By working only on the food and not causing too much browning, we are able to maintain the same level of food quality even with input voltage fluctuations, environmental fluctuations, and load fluctuations. It's a lot.

Effects of the Invention As described above, the automatic heating cooker of the present invention is configured to change the output distribution of the upper and lower heaters when the temperature in the heating chamber reaches a predetermined control temperature, so it is possible to avoid fluctuations in input voltage and environment. Even if there is a difference in the rate of rise and fall of the temperature in the heating chamber due to fluctuations or changes in load, it does not affect the quality of the food and has more stable performance. Also, since temperature control is not performed by intermittent heating, the efficiency of the heater can be increased, making it possible to shorten cooking time.

[Brief explanation of drawings]

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77; 1 is a side sectional view of the equipment; 2 is a top sectional view of the device; 3 is an electrical circuit diagram of the device; 4 is a control sequence diagram of the device; 5 is a conventional automatic heating cooking
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・ Control equipment. Name of agent: Patent attorney Toshio Nakao and one other person
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Claims (2)

[Claims] (1) A heating chamber in which an object to be heated is placed, a first heater installed at the top of the heating chamber to heat the food from the top, and a second heater installed at the bottom of the heating chamber to heat the food from the bottom. and a control unit that controls power supply to the first heater and the second heater, and a temperature sensor that detects the temperature inside the heating chamber, and when the temperature inside the heating chamber reaches a predetermined control temperature. An automatic heating cooker characterized in that the ratio of the outputs of the first heater and the second heater is changed. (2) The automatic heating cooker according to claim 1, wherein the total heating time is changed depending on the time required for the temperature in the heating chamber to reach a predetermined detected temperature.