JPS6142304Y2 - - Google Patents

Description

[Detailed description of the invention] This invention is designed to start the timer of the heating cooker when the temperature of the heating chamber or the food reaches a certain temperature lower than the set temperature. Even if there is a large difference in the initial temperature of the food or the cooking device itself due to seasonal changes or other causes, or a large difference in heat capacity due to the amount of food, it should have little effect on the quality of cooking. The purpose is to

First, a conventional example of a heating cooker will be explained. Figures 1A and 1B are an external perspective view and a longitudinal side view. In the figure, reference numeral 11 denotes an operation panel for setting cooking time and cooking temperature. 12 is a door, 13 is a main body, 14 is a heating chamber, 15 and 16 are heating elements, and 17 is a temperature regulator that detects the temperature of the heating chamber and controls the heating element to maintain it at a set temperature.

FIG. 2A shows an enlarged view of the operation panel. 201 is a knob for setting the "cooking time", that is, the time from the beginning of heating to the end of heating;
Reference numeral 202 is a knob for setting the "cooking temperature", that is, the upper limit of the temperature of the heating chamber or food.

FIG. 3A is a circuit diagram of the conventional example. 305
is a heating element that combines heating elements 15 and 16; 17 is a temperature controller that detects the temperature of the heating chamber or food;
This is raised to the temperature set by the knob 202, and when the set temperature is reached, the current flowing through the relay coil 311 is interrupted to maintain this temperature. Relay coil 311 opens and closes switch 312 and cuts off the current flowing through heating element 305 . A timer motor 309 starts when the cooking time is set using the knob 201, and opens the switch 310 when the set cooking time has elapsed. Since the current flowing to timer motor 309 and heating element 305 both pass through switch 310, both start at the same time.

FIG. 4A shows a characteristic curve of "heating time--food temperature" in the conventional example. t ₁ is the set cooking time, T ₁ is the set cooking temperature, and both T _s1 and T _s2 are the initial temperatures before heating, indicating that there are differences depending on the season and other causes. Looking at this curve, it can be seen at a glance that if the initial temperatures are different from T _s1 and T _s2 , the time taken to reach the set temperature T ₁ will be different, and therefore the time for food to be cooked at the set temperature T ₁ will be different. It will also be different. For this reason, the quality of the cooking is inconsistent, and it is inevitable that the cooking will be done or not. To correct this point, it is necessary to change the cooking time depending on differences in the initial temperature of the food, room temperature, etc. It is also easy to agree that the cooking time needs to be changed depending on the amount of food.

Therefore, in the present invention, when the temperature of the heating chamber or the temperature of the food reaches a certain temperature lower than the set temperature, the timer is activated to allow cooking for the set time.

Therefore, the differences between the present invention and the conventional ones are as follows:
Other than the operation panel and circuit configuration, everything else is the same as the conventional one. In the following description of the present invention, only the operation panel and circuit configuration will be described, and the description of other parts that are the same as the conventional one will be omitted to avoid duplication.

Figures 2(b) and 2(c) each show an embodiment of the operation panel of the present invention. In Figure 2 (B), the "cooking time" knob 20
1, a "set temperature cooking time" knob is added in addition to the "cooking temperature" knob 203. This knob 203 is a knob for setting the number of minutes for which cooking should continue after the temperature reaches a certain temperature lower than the temperature set by the knob 202 (as will be explained later, t ₂ in Figure 4 B). .

In Figure 2C, the knobs 201 and 203 in Figure 2B are combined into a common knob 204, and this is 201
When used as 203, the changeover switch 205 is turned to the "cooking time" side, and when used as 203, the changeover switch 205 is turned to the "set temperature cooking time" side.

FIG. 3B shows a circuit diagram of a first embodiment of the present invention using the operation panel shown in FIG. 2C. In the figure, 20
Step 5: As explained in Figure 2 C, use the selector switch to select "cooking time" (side e) or select "set temperature cooking time".
Switching is performed depending on whether (d side) is selected.

305 is a heating element that combines heating elements 15 and 16, as in the case of FIG. 3A. Reference numeral 307 denotes a temperature regulator, which is composed of bimetal contact pieces a and b and a contact point c. At room temperature, the contact piece a is in pressure contact with the contact point c with an initial strain, and the contact piece b is separated from the contact point c by a certain distance. Contact c
can be moved left and right as shown by the arrows; if the knob 202 in FIG. When the temperature reaches the set temperature or higher, the contact piece a separates from the contact point c, deenergizes the relay coil 311, opens the switch 312, and cuts off the current to the heating element 305. When the current is cut off, the heating element 305 stops generating heat, and the temperature in the heating chamber decreases. When the temperature drops below the set temperature, the contact piece a comes into contact with the contact point c again. By repeating such a cycle, the temperature of the heating chamber can be maintained at approximately the set temperature. Also, the contact piece b is initially a certain distance away from the contact point c, but as the temperature of the heating chamber rises, it approaches the contact point c, and when the temperature of the heating chamber reaches a certain temperature lower than the set temperature, the contact piece b moves away from the contact point c. b contacts contact c, energizes relay coil 313 and closes switch 314. Therefore, when the changeover switch 205 is in contact with d, the timer motor 309 is started. After the set time has elapsed, the timer motor 309 itself opens the switch 310 and stops all operations.

FIG. 4B shows a characteristic curve of "heating time--food temperature" for this example. T ₁ , T _s1 , and T _s2 are the same as in case A of the same figure. T ₂ indicates a constant temperature lower than T ₁ , and t ₂ indicates the temperature of the heating chamber or food.
The time from when the temperature reaches T ₂ until the end of heating corresponds to the "set temperature cooking time" on the control panel display. As is clear from this curve, even if the initial temperatures are different from T _s1 and T _s2 , the curves after temperature T ₂ are the same, so there is no possibility that the food will be finished or not.

Figure 5 shows "heating time - food temperature" when the initial temperature is the same but the amount of food is large and small.
This is the characteristic curve of In the same figure, T ₁ , T ₂ , t ₂
is the same as in Figure 4B, where _Ts is the initial temperature of the food, f is the curve when the amount of food is small, and g is the curve when the amount of food is large. In the case of this diagram,
If we look at points A and B on the T ₂ line together, we can see that the difference between curves f and g after temperature T ₂ is not so large. Furthermore, as shown in curve g when the amount of food is large, the slope of temperature rise is small near reaching _T1 , so it takes too long to reach T1. Furthermore, since the slope is small, there is a large difference in arrival time, causing variations in arrival time. By starting the timer at point _T2 , the slope of the temperature rise is large, so the arrival time does not take too long or vary as described above. Moreover, the effective temperature for cooking is not only T ₁ but also lower temperatures. It is desirable to set the temperature at which the effect begins to appear to be T ₂ . Starting the timer at temperature T ₂ is therefore an effective measure.

Although the present invention has been described above with respect to an embodiment in which an electric heater heating cooker is applied, the present invention can also be applied to a high frequency heating cooker.

As explained above, according to the present invention, differences in room temperature, differences in the temperature of the cooking device itself (which may occur when cooking is repeated), differences in the initial temperature of the food, and differences in the amount of food , etc. have a great effect in eliminating the problem of cooking quality or failure.

[Brief explanation of drawings]

Fig. 1 shows a conventional heating cooker, A is a perspective view of the exterior, B is a vertical side view, and Fig. 2 is a front view of the operation panel.
Example, FIG. 3 is a circuit diagram of a heating cooker, A is a conventional example, B is an embodiment of the present invention, and FIG. 4 is a "heating time-food temperature" characteristic curve when the initial temperature is different. A is for the conventional example, B is for this embodiment, and FIG. 5 is a "heating time-food temperature" characteristic curve when the initial temperature is the same but the amount of food is different. 201...Knob for setting "cooking time", 202...
..."Cooking time" setting knob, 203..."Set temperature cooking time" setting knob, 204...Common knob,
205...Selector switch, 305...Heating element, 3
07... Temperature controller, 309... Timer motor,
310...Switch, 311...Relay coil,
312...Switch, 313...Relay coil,
314...Switch.

Claims (1)

[Scope of utility model registration request] A heating chamber that accommodates food to be heated, a heating element that heats the food or a high frequency oscillator that applies high frequency to the food to generate heat, and detects and detects the temperature of the heating chamber or the temperature of the food when heating the food. 1st
a temperature controller that controls the input of a heating element or a high-frequency oscillator to maintain the temperature at a set temperature, and a timer that starts when a second set temperature lower than the first set temperature is reached; The input of the heating element or the high frequency oscillator is controlled by the temperature controller to maintain the first set temperature within the time, and the input of the heating element or the high frequency oscillator is stopped when the set time of the timer has elapsed. A heating cooker.