JPS6226691B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a high frequency cooking device, an electric heating oven, a gas oven, etc., which is equipped with an infrared sensor. The present invention provides a heating cooker having a structure that can detect, determine the degree of cooking, and control the heat source.

Conventionally, this type of heating cooking is as shown in Figure 4a.
The food to be cooked 2 is placed on a saucer 16 etc. provided in the heating chamber 3.
The food to be cooked 2 is heated by high frequency waves or hot air generated by a heat source 8 such as a high frequency wave, electric heat, or gas combustion section. Then, the food to be cooked 2 is heated,
As the temperature rises, infrared rays corresponding to the rise in temperature are emitted from the food to be cooked 2. This infrared rays are detected by an infrared sensor 5 through an opening 7 provided in a top plate (partition wall) 6 of the heating chamber 2, and when a preset detection amount is exceeded, a signal is sent from the infrared sensor 5 to a control device that controls the heat source 8. is sent to control the heat source. However, a serious drawback of this heating cooker is that, as shown in FIG. The infrared sensor 5 detects infrared rays emitted from substances other than the food to be cooked 2, such as the saucer 16 and the bottom plate of the heating chamber 3.
In addition, such a saucer 16 and bottom plate are usually used to store the food 2 to be cooked.
This is because the temperature of the food to be cooked 2 newly placed in the heating chamber 3 is low, whereas the temperature of the saucer 16 and the bottom plate is already high, especially when cooking is performed continuously. The infrared sensor 5 also detects infrared rays emitted from the saucer 16 and the bottom plate. Furthermore, as shown in Fig. 4c, when the size of the object 2 to be cooked is extremely large and the thickness is not constant, the cooking progress of each part of the object 2 will vary considerably, and therefore the degree of infrared radiation will vary. Also different. In order to control the heat source 8 by detecting a portion of the infrared rays emitted from the food to be cooked 2 with the infrared sensor 5,
It was not possible to achieve satisfactory cooking using automatic cooking.

The present invention eliminates the drawbacks of the conventional heating cooker, and one embodiment of the present invention will be described below with reference to FIGS. 1 to 3.

Note that the same members as in the conventional heating cooker are given the same reference numerals.

In FIG. 1, reference numeral 1 denotes a main body of a heating cooker, and a heating chamber 3 in which a food to be cooked 2 is housed is provided within the main body 1. 4 is a door provided opposite the opening of the heating chamber 3 so as to be openable and closable, and 5 is an infrared sensor provided on the top plate 6 (partition wall) of the heating chamber 3 to detect infrared rays emitted from the food to be cooked 2. When it is detected through the opening 7 and exceeds a preset detection amount, a signal is sent from the infrared sensor 5 to a control device (not shown) that controls the electric heater or magnetron that is the heat source 8, and controls the heat source 8. . Reference numeral 9 denotes an aperture mechanism provided in the opening 7 of the top plate 6, which is configured as shown in FIG. The opening area S of the operating part 10 is adjusted according to the size of the object 2.
The structure is such that it can be adjusted arbitrarily. 1
Reference numeral 1 denotes a movable reflector, which is provided between the infrared sensor 5 and the top plate 6 so as to be rotatable at an angle of about 45 degrees about a fulcrum 12.
When the light source lamp 14 provided inside is turned on and the movable reflector 11 is rotated in the direction of arrow A using the switch 15, the light beam reflected at right angles by the movable reflector 11 passes through the opening 7 and hits the food 2. irradiated. Therefore, in order for the infrared sensor 5 to detect only the infrared rays emitted from the food to be cooked 2 during cooking, the opening area S may be adjusted so that the entire food to be cooked 2 is surrounded by the luminous flux of the light source lamp 14. . It is also possible to capture the image of the food to be cooked 2 in a two-dimensional manner and convert it into an electrical signal, and to automatically set the opening area S according to the size of the food to be cooked 2. 16 is a saucer on which the food to be cooked 2 is placed, and in FIG. 2, 17 is a squeezing mechanism 9.
When the selector 20 is driven in the directions of arrows C and D by the selector drive sources 18 and 19 connected to the operation unit 10, the aperture blades 1
7 rotates about the fulcrum 21, and the opening area S can be increased or decreased. Note that by changing the shape and number of the aperture blades 17, it is possible to change the shape of the aperture.

When cooking with the heating cooker configured in this way, the door 4 is opened, the food to be cooked 2 is placed on the saucer 16, the light source lamp 14 is turned on, and the movable reflector 11 is rotated at an angle of about 45 degrees. When it rotates in the direction A, the object 2 to be cooked is irradiated with the light beam of the light source lamp 14 . Then, the aperture area S of the diaphragm mechanism 9 provided on the top plate 6 is adjusted with the diaphragm blades 17 so that the entire food 2 to be cooked is surrounded by the light beam, and the movable reflector 11 is returned to its original position (in the direction of arrow B). Then, the electric heater or magnetron, which is the heat source 8, is activated to start cooking. As the food to be cooked 2 is heated, the food to be cooked 2
Infrared rays are emitted from the infrared rays, and the amount of this infrared rays is detected by the infrared sensor 5. The detected amount of infrared rays is stored in advance in this infrared sensor, and when the detected amount exceeds the stored detected amount, the heat source 8 is controlled by the infrared sensor 5 and the heating cooking ends.

As described above, the heating cooker of the present invention has a structure in which the opening area of the aperture mechanism provided on the partition wall can be arbitrarily adjusted so that only the infrared rays emitted from the food to be cooked can be detected by the infrared sensor during cooking. By adjusting the aperture area of the aperture mechanism so that the position of the food placed on the saucer is covered by the light beam of the light source lamp reflected by the movable reflector to match the size of the food. , it is possible to control the heat source by detecting only the infrared rays emitted from the entire food to be cooked using an infrared sensor. Even when cooking, the infrared rays emitted from the saucer or the bottom plate of the heating chamber are not detected, making it ideal because the infrared sensor can more accurately detect the cooking status of the food and control the heat source. It can be provided as a heating cooker that can perform automatic cooking. Furthermore, heating can be even more convenient if the image of the object to be cooked is captured in a two-dimensional manner and converted into an electrical signal, and the aperture area of the aperture mechanism is automatically set according to the size of the object to be cooked. It becomes a cooking device.

[Brief explanation of the drawing]

Fig. 1 is a side sectional view of a heating cooker showing an embodiment of the present invention, Fig. 2 is a plan view showing a throttle mechanism of the heating cooker of Fig. 1, and Figs. 3 a and b are diaphragms of Fig. 2. FIG. 4a is a plan view showing the aperture blades of the mechanism; FIG. 4a is a side sectional view of a heating cooker showing a conventional example of the present invention; FIGS. FIG. 3 is a sectional view of a main part of a heating chamber. DESCRIPTION OF SYMBOLS 1... Main body, 2... Food to be cooked, 5... Infrared sensor, 6... Partition wall, 9... Squeezing mechanism, 11...
Movable reflector, 4... light source.

Claims (1)

[Claims] 1. An infrared sensor provided in the main body of the heating cooker, and an aperture mechanism for limiting the amount of infrared rays emitted from the food to be cooked are provided on a partition wall provided between the infrared sensor and the food to be cooked, and the infrared rays are A cooking device characterized in that a light source and a movable reflector are provided between a sensor and a partition for determining the opening area (aperture degree) of an aperture mechanism.