JPS6348791A - Radio frequency electromagnetic induction heating cooker - Google Patents

Abstract

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

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to an improvement in a 5-frequency electromagnetic induction heating cooker that cooks food using high-frequency electromagnetic induction heating, and in particular, to streamline the amount of heating. 7 [Conventional technology: Figure 5 shows the high-frequency electromagnetic induction heating control system since Vt.
For example, this shows the configuration of the one disclosed in Japanese Utility Model Application Publication No. 55-8232, which detects the temperature of the pot and controls the heating.
Load temperature f! In Fig. 5, a heating coil 2 for high-frequency electromagnetic induction heating is installed at the bottom of a pot 1 in which food to be cooked is placed and heated, and a heating coil 2 is installed to detect the temperature of the pot. A temperature detector 3 is provided. The heating control device includes a mode switch 19 for switching between heating mode and heat retention mode, and a mode switch 1 for switching between heating mode and heat retention mode.
It is operated by commands from 9 and input data from temperature detector 3, and consists of a heating output control device 7 that controls the output of heating coil 2 and -1 (31).

Next, the operation will be explained. User is in mode U) changer 1
I selected the keep warm mode <9. The heating output control device 7 energizes the heating coil 2 so that it is heated with a small electrical output value. As shown in the keep warm mode line in Figure 6, the pot 1
When the temperature detector 3 detects that the temperature has increased by 1 and the set temperature T has become lower and higher, and a signal 4b is input to the heating output control device, the first current is turned off. When the temperature detector 3 detects that the temperature has become lower than the set temperature T1 and a signal is input, the current is turned on. This on/off control maintains the temperature of the pot 1 at the set temperature.

When the user selects the heating mode, power is increased to the heating coil 2 so that the heating coil 2 is heated with a large value of electrical output. Therefore, as shown by the heating mode line in FIG. 6, S1%1 is heated and its temperature rises. If there is oil in the pot (oil load), the temperature will rise as shown by the broken line, but if there is water in the pot (+C load), the temperature will rise by 10 as shown by the solid line.
Since water boils at 0°C, no matter how much it is heated, the temperature will not rise any further. Even after reaching this state, the heating coil 2 continues to heat with a large electrical output! It continues.

[Problems to be Solved by the Invention] Since the conventional device is configured as described above, when cooking with a water load in the heating mode, if the user is not present, the pot will boil after the water boils. There is a problem with ponds where there is a risk of water spilling over, and there is a drawback that they consume unnecessary electricity.

As a countermeasure for this, there is a solution of setting the set temperature to ioo'c in the keep warm mode and heating it with j-, but since the temperature of the pot will not rise above 100℃ in case of water load, the on-off The control is either continuous on or on/off control with the set temperature set at 9OR"C. Also, since the heating output in the keep warm mode is small, it takes time to boil, and the time required for cooking is reduced. This is a disadvantage in practical use because it takes a long time and makes the user feel impatient.

Furthermore, some items require rapid heating depending on the object to be cooked.

This invention was made to solve the above problems, and in order to heat as strongly and quickly as possible, when cooking in heating mode, if the object to be heated is an oil load, the temperature can reach up to 100-odd degrees Celsius. However, in the case of a water load, it is necessary to raise the temperature by 00° (:), which means that it is only 3 cm that increases the water by 3 degrees. An object of the present invention is to obtain a high frequency electromagnetic induction heating cooker capable of preventing boiling over of , f↑.

[Means for Solving the Problems] When the high frequency electromagnetic induction heating cooker according to the present invention is used in the heating mode, when the temperature reaches around 100°C, the tendency of the temperature rise of the object to be heated is checked, [Operation] The high frequency electromagnetic device according to the present invention is characterized in that when the microcomputer determines that there is an oil load, the heating mode is continued, and when it determines that there is a water load, the control is performed so as to shift to a preset cooking mode. The heating control method in the heating mode of an induction heating cooker is that when the temperature sensor detects that the set temperature has reached a temperature slightly lower than 100°C while heating with high power in the heating mode, the setting temperature is After the time t1 has elapsed, the temperature detector detects the temperature '1゛2 again, and if the temperature T2 is higher than the set temperature T3, -
J,] Fl! If the target is oil cargo: 1! If I″2 is less than 1, it means that there is a water load)+1, and then switch to the warming mode, which heats with a small electric output, for example. The simmering control is performed by a heating output control device that incorporates 11 micrometers.In the case of water load, the water boils, so even after the heating time has passed, the temperature does not exceed 100℃. The system utilizes the phenomenon that the temperature does not rise to determine whether it is a water load or an oil load and control it.
It is possible to prevent unnecessary power consumption and boiling of juice.6 [Embodiment of the Invention] An embodiment of the present invention will be described below with reference to the drawings. 1st
2 is a flowchart 1-1 of heating control; FIG. 3 is a graph of temperature versus time; and FIG.

In FIG. 1, food to be cooked is placed in a pot 1. At the bottom of the pot 1, there are provided a heating coil 2 that heats the pot 1 by high-frequency electromagnetic induction IJ'J, and a temperature detector 3 consisting of a temperature sensing element such as a thermistor for detecting the temperature of the pot 1. The control device includes a temperature measuring means 11 that receives a signal from the temperature detector 3 and measures the state of the temperature hF1, and a temperature measuring means 11 that measures whether the load is water or oil depending on the degree of temperature rise. The heating mode is determined by the load determination means 5 that determines the f4 constant and the f4 constant result! It consists of a mode setting means 6 that determines whether to switch to the heat retention mode or to switch to the heat retention mode, and a heating output control device 7 that controls the heating output using the mode setting means 6. These temperature rise measuring means 4. Load determination means 5. The mode setting means 6 and the heating output control device can be combined into one microcomputer to form the heating control means 70.

Next, this heating control means will be explained with reference to FIGS. 2 and 3. In the flowchart of FIG. 2, the program is started by first turning on the power switch, and the heating mode is set in step 8 to start heating. In order to speed up the temperature rise of the load, the heating output is increased in step 9. Step 8.9 may be entered manually by the user. When heating starts, the temperature of the cooking object to be heated and the pot will rise, as shown in Figure 3, but the microcomputer will not be able to control the temperature. The load temperature is monitored by the input signal from the temperature detector 3 and checked to see if it has reached the judgment start temperature T1.2 The judgment start temperature 1゛1 is slightly less than 100°C, as shown in Fig. 3. Set it to a low temperature. When the microcomputer knows that the load temperature has reached the judgment start temperature 'I'', step 10), to start measuring time, step 11), and when the set time 1 has elapsed, step 12).
), measure the load temperature T2 at that time based on the input from the temperature detector 3 (step I step 13), set time t1
is the time required to determine the type of load, which will be described later, and is not too long to prevent the juice from boiling over.

Next, the measured temperature T2 is compared with the set temperature T (step 14), and the set temperature T3 is set to a temperature slightly higher than 100°C. However, the temperature T, , T2. "T'"
, and 100°C is the temperature in pot 1? T! , refers to the temperature of the food being cooked, and the temperature of the temperature sensor is the temperature corresponding to these.

In step 14, the measured temperature T2 and the set temperature T3 are compared, and if T2>T3, it is determined that the load is oil (step 15), and the heating mode is continued (step 15).
), if T2 > T3, it is determined that the load is water (step 17), the mode is switched to the heat retention mode (step 18), and from then on, heating is performed at a weak output.

Set the temperature to turn on/off the keep warm mode in advance.

The determination in step 14 will be explained with reference to FIG. When the pot 1 is heated in the heating mode, the rate of increase in temperature varies depending on the size of the cooking portion in 1g41, as illustrated in Fig. 3, but in any case, the temperature does not rise. The temperature reaches the set temperature TI. The microcomputer knows this from the signal from the temperature detector 3 and starts counting the time (
Step 11), Setting time 1. After the elapsed time, the temperature detector 3 measures and inputs the temperature T2.

As shown in Figure 3, in the case of oil load, the temperature and F rate increase without much change, so the oil temperature '2 is high.
On the other hand, in the case of water load, the temperature reaches a ceiling at 100°C due to water boiling, and the temperature T2 is 100°C. Utilizing this phenomenon, it is possible to clearly determine whether the load is oil or water by comparing the set temperature 'r, which is slightly higher than 100°C, and the measured temperature '2. Depending on the result of this determination, heating is continued in the case of oil load, and switching to heat retention mode is performed in case of water load to avoid unnecessary heating.

In the above embodiment, when it was determined that there was a water load, the mode was immediately switched to the heat retention mode, but this mode was changed.

If it is adapted to the actual cooking method, it will be more practical. As an example, FIG. 4 is a flowchart showing the steps after determining that there is a water load. When making soup in a pot, the temperatures T2 and T1 are compared in step 14, and if T2>T3, it is determined that there is a water load (step 1.7). , the heating mode is continued, the set time t2 is counted (step 20), and after the set time t2 has elapsed, the mode is switched to the heat retention mode. The set time t2 is the time required for the cooking object to pass through the fire, for example 10 minutes, and the keep warm mode is set to 8.
For example, the temperature may be set at 0° C. for 20 minutes.

[Effect of Light] As described above, according to the present invention, a load determination means is provided for determining the type of load (cooking object), and when it is determined that there is an oil load, high output heating is continued, but when the water load Since the configuration is configured to switch to warm mode when it is determined that the user is absent, it eliminates the need to keep boiling water with a large heating output and cause the liquid to boil over. Even if this happens, it is possible to prevent disasters such as fires due to overheating.

[Brief explanation of the drawing]

FIG. 1 is a block diagram according to an embodiment of the present invention, FIG. 2 is a flowchart according to an embodiment of the present invention, FIG. 3 is a diagram showing a graph of temperature against load time, and FIG. Fruit 8! A flowchart according to an example, FIG. 5 is a block diagram of a conventional high frequency electromagnetic induction heating cooker, and FIG. 6 is a diagram showing an example of temperature -L rise in each mode. In the figure, 1 is a pot, 2 is a heating coil, 3 is a temperature detector, and 70 is a heating control means.

Claims (1)

[Claims] In a high-frequency electromagnetic induction heating cooker having a heating coil, a temperature detector, and a heating control means, the heating control means controls the heating target 100 according to a signal from the temperature detector.
A high-frequency electromagnetic induction heating cooker, characterized in that the type of load is determined based on the tendency of temperature rise around ℃, and when it is determined that it is a water load, control is performed to shift to preset cooking conditions.