JPS62218735A - Heating and cooking control device - Google Patents

Abstract

PURPOSE:To decrease an over-shoot of a cooking temperature at an initial rise heating operation, an excessive decrease in cooking temperature caused by a delay in control at a temperature fall and a decrease in temperature during a repetitive cooking by a method wherein a rate of decrease in temperature sensed by a temperature sensor is calculated and means for sensing a rate of decrease in temperature for outputting a signal for changing over the heating means from its low output side to its high output side to a calorie changing-over means is provided. CONSTITUTION:A temperature sensor 2 may detect a temperature at a bottom part of a cooking container and a calorie changing-over means 10 may change over an output of a heating means 4 heating the cooking container into a high output and a low output. A temperature setting unit 14 may set each of an operating temperature acting as a target value of a temperature control and an initial operating temperature acting as a target value of a temperature control when heated at a lower temperature than the operating temperature during an initial starting time. A comparator circuit 16 may compare a sensed temperature with an operating temperature or initial operating temperature, and in case that the sensed temperature is higher than the set value, a low output changing-over signal is outputted to the calorie changing-over means 10. The means 18 for sensing a rate of decreasing temperature may calculate a rate of decreasing temperature of the sensed temperature and in case that the rate of decreasing temperature is more than the desired value, a high output changing- over signal is outputted to the calorie changing-over means 10.

Description

Detailed Description of the Invention <Industrial Application Field> The present invention provides a heating cooking method in which a temperature sensor is provided at the bottom of a cooking container, and temperature control such as oil temperature for frying is performed based on the temperature detected by the temperature sensor. Regarding a control device.

<Prior art> In a conventional heating cooker, for example, a gas stove for cooking deep-fried foods such as tempura, a temperature sensor is provided so as to be in contact with the bottom of the cooking container, and the heating means is activated based on the temperature detected by the temperature sensor. There is one in which the cooking temperature (oil temperature in this example) is controlled by controlling the amount of heat of the burner. In this case, the optimum oil temperature is determined by the cooking ingredients, etc., but on the other hand, what the temperature sensor detects is the temperature at the bottom of the cooker, which is affected by the heat of the burner, so the temperature detected by the temperature sensor is actually The temperature will be higher than the oil temperature.

Therefore, in order to maintain the oil temperature at the optimum temperature, the operating temperature, which is the reference for switching the heating capacity of the burner, is usually set to a higher temperature than the appropriate oil temperature. For example, if it is desired to maintain the optimum oil temperature at 160°C, the operating temperature is set to 164°C, and temperature control is performed based on this operating temperature.

By the way, in conventional cooking control devices, when the senna temperature rises to the operating temperature, the burner capacity switches from high output to low output, and when the temperature drops below the operating temperature, the burner output switches from low output to high output. It is configured to be replaced. Therefore, in the initial start-up heating to raise the oil temperature to the appropriate temperature, as shown in Figure 4, when the temperature detected by the temperature sensor rises to the desired operating temperature, the burner capacity increases. The output is switched from output to low output, but as mentioned above, the operating temperature Tj, which is the standard for switching the burner heating capacity, is set higher than the appropriate oil temperature To, so cold food may be added in the middle of the process. Unless there are other circumstances, the oil temperature or cooking temperature TO
This results in a so-called overshoot, which is considerably higher than the current value.

In addition, since the temperature detected by the temperature sensor is in contact with the bottom of the cooking container, it is easily affected by the heat of the burner indirectly. The detection of the temperature change in the container is delayed and the burner is not able to switch from low output to high output, resulting in the oil temperature being significantly lower than the appropriate temperature.

Furthermore, the oil temperature drops rapidly when frying ingredients are added, but the subsequent temperature change between the oil and the cooking container is such that oil has a larger heat capacity, so even if the cooking container returns to its original cooking temperature, the oil temperature will drop. It takes time to return to the proper temperature. Moreover, when the temperature detected by the temperature sensor reaches the operating temperature, the burner is switched from high output to low output, which further slows down the rise in oil temperature that has not yet reached the predetermined temperature. The result will be poor results.

<Purpose of the Invention> The present invention has been made in view of the above-mentioned problems in the past, and includes problems such as overshooting of the cooking temperature at the time of initial startup heating, excessive decrease in the cooking temperature due to control delay at the time of cooling down, and repeated problems. The purpose is to effectively reduce temperature drop during cooking.

<Configuration of the Invention> In order to achieve the above-mentioned object, the cooking control device of the present invention has a temperature sensor that detects the temperature at the bottom of the cooking container and a heating means that heats the cooking container. a temperature setting device that sets an operating temperature that is a target value for temperature control and an initial operating temperature that is lower than this operating temperature and that is a target value for temperature control during initial startup heating. The detected temperature detected by the temperature sensor is compared with the operating temperature or initial operating temperature set by the temperature setting device, and if the detected temperature is higher than the operating temperature or initial operating temperature, the output of the heating means is set to the high output side. A comparator circuit outputs a low output switching signal to the heat amount switching means to switch to a low output side, and a comparison circuit that calculates the cooling rate of the detected temperature detected by the temperature sensor, and lowers the heating means when this cooling rate is higher than a predetermined value. Cooling rate detection means for outputting a high output switching signal for switching from the output side to the high output side to the heat amount switching means;

<Example> Hereinafter, an example in which the present invention is applied to a gas stove for cooking fried foods such as tempura will be described in detail.

FIG. 1 is a block diagram of a heating cooking control device.

In the same figure, ■ indicates the entire heating cooking control device, and 2
4 is a temperature sensor that detects the temperature at the bottom of the cooking container; 4 is a burner serving as a heating means for heating the cooking container; as shown in FIG. It is provided and abuts the bottom of the cooking container 6.

Note that 8 is a trivet on which the cooking container 6 is placed.

IO is a calorific value switching means for switching the output of the burner 4 between high output and low output; for example, electromagnetic gas valves 12a, 12 for high output and low output for switching the gas flow rate;
Consists of b.

14 sets an operating temperature Tj that is a target value for temperature control based on the temperature detected by the temperature sensor 2, and an initial operating temperature Ti that is lower than this operating temperature Tj and is a target value for temperature control during initial startup heating. It is a temperature setting device.

16 compares the detected temperature Tm detected by the temperature sensor 2 and the operating temperature Tj or initial operating temperature Ti set by the temperature setting device 14, and if the detected temperature Tm is larger than the operating temperature Tj or initial operating temperature Ti, This is a comparison circuit that outputs a low output switching signal Sl that switches the output of the burner 4 from the high output side to the low output side.

18 is the temperature drop rate d(T mt-T mt)/dt of the detected temperature TIII detected by the temperature sensor 2 per unit time
(Here, Tm is the detected temperature measured last time, Tmt is the detected temperature measured this time, and t is time.) If the temperature decrease rate is above a predetermined value, the output of burner 4 is changed from low output side to high output. This is a temperature decreasing rate detection means that outputs a high output switching signal S2 for switching to the side.

Reference numeral 20 denotes a signal selection circuit which selects the low output switching signal Sl output from the comparator circuit 16 and the high output switching signal S output from the temperature decreasing rate detection means 18 and supplies it to the heat amount switching means 10, which is an AND circuit. 22 and an RS flip-flop 24. A one-shot circuit 26 outputs a set pulse in response to the ignition of the burner 4.

Next, the cooking temperature control operation of this cooking temperature control device will be explained with reference to the temperature characteristic diagram shown in FIG. In this example, the appropriate oil temperature T.

is 180° C., and temperature control when heating oil to this temperature will be explained.

When the appropriate oil temperature is 180°C, the operating temperature Tj, which is the target value for temperature control, is set to 184°C, and the initial operating temperature T, which is the target value for temperature control during initial startup heating.
i is set at 177° C. which is lower than the operating temperature Tj. These operating temperatures Tj and initial operating temperatures Ti
Everyone is a temperature setting device! 4 to the comparator circuit 16.

In this state, when the burner 4 is ignited to heat the cooking container 6, a set pulse is output from the one-shot circuit 26, and this set pulse is input to the set terminal S of the RS flip-flop 24 of the signal selection circuit 20. The RS flip-flop 24 is set, and in response, the heat amount switching means 10 switches the output of the burner 6 to the high output side.

Thus, in the initial startup heating state, the burner 4 is started at high output and the cooking container 6 is heated.

In the initial rising heating state, the comparison circuit 16 compares the detected temperature Tm detected by the temperature sensor 2 with the temperature setting device! The temperature is compared with the initial operating temperature Ti set in step 4. Therefore, when the detected temperature Tm of the temperature sensor 2 rises and reaches the initial operating temperature Ti, the comparison circuit 16 outputs a high-level low output switching signal S, and this low output switching signal sl is sent to the Rs flip-flop 24. Reset terminal R of
is input. As a result, the RS flip-flop 24
is reset, and in response to this, the heat amount switching means 1O switches the output of the burner 4 from the high output side to the low output side. In this way, the output of the burner 4 is weakened when the residual heat of the cooking container 6 is lower than in the conventional case, so that the temperature rise in the ura due to the residual heat of the cooking container 6 is relatively small, and overshoot can be prevented.

The detected temperature Tm from the temperature sensor 2 is detected by the temperature decreasing rate detection means 18
Therefore, the temperature decrease rate detection means 18 measures the detected temperature Tn+ at predetermined time intervals (for example, every 5 seconds), and each time calculates the temperature decrease rate between the currently measured detected temperature and the previously measured detected temperature. d(Tm2-Tmt)/dt (here, Tmt is the detected temperature measured last time, Tmt is the detected temperature measured this time, and t is time). After the output of the burner 4 is weakened, the rate of increase in oil temperature as well as the cooking vessel 6 gradually decreases, and eventually the oil temperature begins to drop. However, while the detected temperature Tm exceeds the operating temperature Tj, even if the temperature decrease rate exceeds a predetermined value, the comparator circuit 1
6 is maintained at a high level, the Rs flip-flop 24 of the signal selection circuit 24 is not set.
Therefore, the burner 4 cannot be switched to the high output side.

When the detected temperature Tm is lower than the operating temperature Tj and the temperature decrease rate exceeds a predetermined value, for example 1'C per 5 seconds, the temperature decrease rate detection means 18 outputs a high level high output switching signal S. , this high output switching signal S, is applied to one input terminal of the AND circuit 22. At this time, since the low level output from the comparison circuit I6 is applied to the inverting input terminal of the AND circuit 22, the high output switching signal S2 passes through the AND circuit 22 and is applied to the set terminal S of the RS flip-flop 24. is input. This allows R
Since the S flip-flop 24 is set, in response, the heat soaking switching means 10 switches the output of the burner 4 from the low output side to the high output side. In this way, the detected temperature T
When the temperature drop rate of n+ exceeds a predetermined value, the capacity of the burner 4 is switched from low output to high output, so the drop in oil temperature that tends to be cooled by the food to be cooked is suppressed relatively early,
Ura temperature rises again before it falls significantly below the optimum oil temperature To.

When the temperature continues to rise, the comparison circuit 16 compares the detected temperature Tm detected by the temperature sensor 2 and the operating temperature Tj set by the temperature setting device I4. Since this operating temperature Tj is set higher than the initial operating temperature Ti (184°C in this example), the oil temperature when the burner 4 output switches from the high output side to the low output side is higher than the initial temperature rise. It gets expensive. Therefore, the cooking container 6 obtains sufficient residual heat before the output is switched, and is heated by this residual heat until the oil temperature becomes higher than the conventional oil temperature. As a result, even if the oil temperature drops due to the addition of food to be cooked, the oil temperature can be maintained within the appropriate oil temperature range.

In this way, when the output of the burner 4 increases, the output of the burner 4 is switched between high and low based on the initial operating temperature Ti or the operating temperature Tj, and when the temperature decreases, the output of the burner 4 is switched between high and low based on the temperature decreasing rate. The oil temperature is maintained at approximately the appropriate temperature (180°C).

Next, when the mode is switched and, for example, the proper heating is reset from 180°C to 160°C, the operating temperature Tj becomes 164°C. At this time, the detected temperature Tm from the temperature sensor 2 has already exceeded the operating temperature Tj, so the comparator circuit I6 outputs a high-level low output switching signal S1, thereby changing the burner 4 output from the high output side. Can be switched to low output immediately. If the detected temperature Tm is equal to or higher than the operating temperature T1, the RS flip-flop 24 will not be set even if the temperature drop rate exceeds 1° C. per 5 seconds, and the output of the burner 4 will not be switched to a high output. The detected temperature Tm is the operating temperature Tj
and when the rate of temperature decrease exceeds 1° C. per 5 seconds, the heat finger switching means 1o operates and switches from the low output side to the high output side. After that, as described above, the temperature is controlled by switching the burner output high or low based on the operating temperature Tj (164° C.) when increasing the temperature, and based on the temperature decreasing rate when decreasing the temperature.

In this embodiment, a gas stove for cooking fried food has been described, but the present invention is not limited to this, and the present invention can of course be applied to other electric stoves.

<Effects of the Invention> In the present invention, the initial operating temperature, which is the reference for changing the output of the heating means in the initial state, is set to be lower than the operating temperature, which is the reference for changing the output when the temperature rises during cooking. , overshoot of the oil temperature during initial temperature rise is effectively prevented. Also,
Changes in the output of the heating means when the temperature rises during cooking are based on the operating temperature, and changes in the output of the heating means when the temperature is lowered are carried out based on the rate of temperature decrease, so the cooking temperature may change due to a control delay when the temperature is lowered. In addition, excellent effects such as being able to prevent the cooking temperature from dropping significantly from the appropriate temperature during repeated cooking etc. can be achieved.

[Brief explanation of drawings]

Figure 1 is a block diagram of the cooking control device, Figure 2 is a configuration diagram of the burner, temperature sensor, and calorie switching device, and Figure 3 is a block diagram of the heating cooking control device.
The figure is a temperature characteristic diagram when frying food is cooked by the heating cooking control device of the present invention, and FIG. 4 is a temperature characteristic diagram when frying food is being cooked by the conventional heating cooking control device. l...Heating cooking control device, 2...Temperature sensor, 4.
... Heating means (burner), IO ... Heat amount switching means, I4 ... Temperature setting device, 16 ... Comparison circuit, 18.
... Temperature fall rate detection means.

Claims (1)

[Claims] (1) A temperature sensor that detects the temperature at the bottom of the cooking container, a heat amount switching device that switches the output of the heating device that heats the cooking container between high output and low output, and an operating temperature that is a target value for temperature control. a temperature setting device that sets an initial operating temperature that is lower than this operating temperature and is a target value for temperature control during initial startup heating; and a temperature setting device that sets the temperature detected by the temperature sensor and the temperature set by the temperature setting device. Compare the operating temperature or the initial operating temperature, and if the detected temperature is higher than the operating temperature or the initial operating temperature, output a low output switching signal to the heat amount switching means to switch the output of the heating means from the high output side to the low output side. a comparison circuit that calculates a rate of temperature decrease of the temperature detected by the temperature sensor, and transmits a high output switching signal that switches the heating means from a low output side to a high output side when the rate of temperature decrease is equal to or higher than a predetermined value. A heating cooking control device comprising: a temperature decreasing rate detecting means for outputting an output to a heat amount switching means.