JPWO2018225162A1 - Cooker - Google Patents

Abstract

In the heating cooker according to the present invention, in the preheating step, the first power is supplied to the heating means until the temperature of the object to be heated reaches the first set temperature, and the temperature of the object to be heated is set to the first set temperature. After reaching the temperature, the second power smaller than the first power is supplied to the heating means, or the supply of power to the heating means is stopped, and the temperature of the object to be heated reaches the first set temperature. If a preset standby time has elapsed from the time and the temperature of the object to be heated is lower than the second set temperature, the preheating step is ended and the process proceeds to the heat retaining step.

Description

  The present invention relates to a heating cooker that performs a preheating step of increasing the temperature of contents of a heated object and a heat keeping step of maintaining the temperature of the contents.

  In a conventional heating cooker, it has been proposed to perform a preheating step of heating with a predetermined heating power in an automatic fried food course and a heat retaining step of keeping the temperature of the pan at the set temperature when the temperature of the pan reaches the set temperature. (For example, see Patent Document 1).

JP 2012-94259 A

In the conventional heating cooker, when the temperature of the pot reaches the set temperature in the preheating step of raising the temperature of the contents such as oil to the set temperature, the preheating step is ended and the process proceeds to the heat keeping step.
However, in a heating cooker, by heating an object to be heated such as a pan, heat is transferred to the contents such as oil contained in the object to be heated, so that the temperature of the object to be heated and the temperature of the contents are increased. And a temperature difference occurs. For this reason, there has been a problem that the preheating step is ended even though the temperature of the contents is actually lower than the set temperature.
On the other hand, in order to reduce the temperature difference between the temperature of the object to be heated and the temperature of the content, the temperature of the object to be heated is gradually increased in consideration of the time for heat transfer from the object to be heated to the content. In such a case, there is a problem that the time of the preheating step becomes long.

  The present invention has been made to solve the above-described problems, and in a preheating step of increasing the temperature of contents such as oil, the temperature of the contents can be accurately controlled while suppressing a prolonged time of the preheating step. An object of the present invention is to provide a cooking device capable of well raising a target temperature.

  A heating cooker according to the present invention controls a heating unit that heats an object to be heated, a drive circuit that supplies power to the heating unit, a temperature sensor that detects a temperature of the object to be heated, and the drive circuit. A control unit, wherein the control unit increases the temperature of the object to be heated to a first set temperature, and after the preheating step, sets the temperature of the object to be heated to the first set temperature. Performing a heat retaining step of maintaining the temperature at the second set temperature lower than the second set temperature, and in the preheating step, supplying the first power to the heating unit until the temperature of the object to be heated reaches the first set temperature. Supplying, after the temperature of the object to be heated reaches the first set temperature, supplying a second electric power smaller than the first electric power to the heating means, or supplying electric power to the heating means. Is stopped, and the temperature of the object to be heated reaches the first set temperature. When a preset standby time elapses from the time when the temperature has been reached and the temperature of the object to be heated is lower than the second set temperature, the preheating step is ended and the process proceeds to the heat retaining step. .

The heating cooker according to the present invention supplies a second power smaller than the first power to the heating unit after the temperature of the object to be heated reaches the first set temperature, or a power supply to the heating unit. Stop supply. Then, when a preset time has elapsed from when the temperature of the object to be heated has reached the first set temperature and the temperature of the object to be heated is lower than the second set temperature, the preheating step is ended. To the warming process.
For this reason, it is possible to accurately raise the temperature of the contents in the object to be heated to the target temperature while suppressing the lengthening of the time of the preheating step.

FIG. 2 is a top view of the induction heating cooker according to Embodiment 1. FIG. 2 is a block diagram illustrating a configuration of the induction heating cooker according to Embodiment 1. It is a figure explaining the operation part and thermal power display part of the induction heating cooker which concerns on Embodiment 1. It is a flowchart which shows operation | movement of the preheating process of the induction heating cooker which concerns on Embodiment 1. FIG. 4 is a diagram showing an example of various temperatures and electric power supplied to a heating coil in a preheating step and a warming step of the induction heating cooker according to Embodiment 1. It is a figure which shows an example of the electric power supplied to the various temperature of the heat retention process and the cooking process of the induction heating cooker which concerns on Embodiment 2, and a heating coil. It is a figure which shows the example of the integrated value of the electric power supplied to the various temperature of the heat retention process and the cooking process of the induction heating cooker which concerns on Embodiment 2, and a heating coil. It is a figure which shows the display part of the induction heating cooker concerning Embodiment 3. It is a figure which shows the installation state of the induction heating cooker and external equipment which concern on Embodiment 4 typically. It is a block diagram explaining the structure of the induction heating cooker and external equipment which concern on Embodiment 4. It is a figure explaining the operation part and thermal power display part of the induction heating cooker which concerns on Embodiment 5. It is a figure which shows typically the installation state of the induction heating cooker which concerns on Embodiment 6, and an external device. It is a block diagram explaining the structure of the induction heating cooker and external equipment which concern on Embodiment 6. It is a figure which shows typically the installation state of the induction heating cooker which concerns on Embodiment 7, and an external device. It is a block diagram explaining the structure of the induction heating cooker and external equipment which concern on Embodiment 7.

  In the following embodiment, an induction heating cooker that performs induction heating by supplying high-frequency power to an induction heating coil will be described as a heating cooker of the present invention. The present invention is not limited to this, and the object to be heated may be heated by a heater such as an electric resistor.

Embodiment 1 FIG.
[Configuration of cooking device]
FIG. 1 is a top view of the induction cooking device according to the first embodiment.
The induction heating cooker 100 has a main body 1 and a top plate 2 arranged on the upper surface of the main body 1. The induction heating cooker 100 heats an object to be heated such as a pot placed on the top plate 2 by induction heating means provided inside the main body 1. In the first embodiment, heating ports 6 are provided on the front left side, the front right side, and the back side of the center of the top plate 2, respectively.

  On the upper surface of the main body 1, an operation unit 3 that receives an input operation of a heating condition and a heating instruction is arranged corresponding to each heating port 6. When the user places a pot as an object to be heated on the top plate 2 and performs an operation input on an operation key provided on the operation unit 3 corresponding to each heating port 6, the induction heating means operates according to the operation input. The object to be heated is heated. Information on the progress of the heating and the settings such as the cooking mode is displayed on a display unit 4 having a liquid crystal or the like disposed on the upper surface of the top plate 2 corresponding to each heating port 6, and the heating power of the heating is displayed on the heating power display unit 5. Will be displayed.

  A portion corresponding to the heating opening 6 of the top plate 2 is provided with, for example, a circular display indicating a place on which an object to be heated such as a pan is placed by printing or the like. Can be understood.

  A heating coil 14 serving as an induction heating means is provided below the heating port 6 in the main body 1. In FIG. 1, a rough arrangement of the heating coil 14 is illustrated by a broken line. By flowing a high-frequency current through the heating coil 14, an eddy current is generated in the object to be heated placed on the top plate 2, and the pot bottom itself generates heat due to the generated eddy current and the resistance of the pot itself. Therefore, cooking with high heating efficiency in which the bottom of the object to be heated is directly heated can be realized. Note that another heating unit such as an electric heater may be provided as a heating unit for the heating port 6 of the induction heating cooker 100.

  A transmission window 7 having a substantially circular shape in a plan view is provided inside the heating port 6 in the top plate 2. The transmission window portion 7 is a region that has been subjected to processing that allows infrared rays to easily pass therethrough. For example, the top plate 2 is provided with a coating 13 to make the internal structure hard to see from the outside (see FIG. 2), but the coating amount is reduced or the coating is not applied to the transmission window 7. And so on. This makes it easier for infrared sensors 12 (see FIG. 2) described later provided in the main body 1 to receive infrared rays through the transmission window 7.

FIG. 2 is a block diagram illustrating a configuration of the induction heating cooker according to the first embodiment. FIG. 2 shows only a configuration corresponding to one heating port 6, and also shows a pot 200 as an object to be heated.
A heating coil 14 is arranged below the heating port 6 provided in the top plate 2. In the first embodiment, the heating coil 14 has a double annular shape including a substantially annular inner heating coil 14a and a substantially annular outer heating coil 14b provided outside thereof. A substantially annular gap is provided between the inner heating coil 14a and the outer heating coil 14b, and this gap is referred to as a gap 15. The heating coil 14 is held at a predetermined distance from the lower surface of the top plate 2 by a heating coil support 16 that houses the heating coil 14.

  In the gap 15 between the inner heating coil 14a and the outer heating coil 14b, below the upper surface of the heating coil 14, there is provided an infrared sensor 12 for detecting an infrared ray and performing an output corresponding to the detected amount of the infrared ray. I have. The output from the infrared sensor 12 is input to an infrared temperature detector 24 provided in the main body 1. The infrared temperature detector 24 calculates a temperature based on the output from the infrared sensor 12. More specifically, the storage unit 21 previously stores a temperature conversion table in which the output amount of the infrared sensor 12 is associated with temperature data calculated based on the output amount and a predetermined emissivity. ing. Upon receiving the output from the infrared sensor 12, the infrared temperature detector 24 calculates the temperature with reference to the temperature conversion table.

  In the annular gap 15 between the inner heating coil 14a and the outer heating coil 14b, two contact-type temperature sensors 17 as contact-type temperature detecting means such as a thermistor are provided. FIG. 2 shows only one contact temperature sensor 17. The two contact temperature sensors 17 are provided at positions shifted by 180 degrees with respect to the center of the heating coil 14. The contact temperature sensor 17 is provided so as to be in close contact with the lower surface of the top plate 2 and outputs a signal corresponding to the temperature of the lower surface of the top plate 2. The output signal of the contact temperature sensor 17 is input to a top plate temperature detecting unit 25 provided in the main body 1. The top plate temperature detector 25 detects the temperature of the top plate 2 based on a signal from the contact temperature sensor 17. In addition, as long as the means can more accurately detect the temperature of the top plate 2 with a small time delay, not only the contact temperature sensor 17 such as a thermistor but any other means can be adopted as the top plate temperature detecting means. .

  In the first embodiment, the contact temperature sensor 17 is provided in the gap 15 between the inner heating coil 14a and the outer heating coil 14b, but the arrangement of the contact temperature sensor 17 is not limited to this. For example, the contact temperature sensor 17 may be arranged near the outer periphery of the outer heating coil 14b, or may be arranged at the center of the heating coil 14. Further, the number of contact temperature sensors 17 is not limited to two, but may be one or two or more.

  If the number of contact-type temperature sensors 17 is small, the acquired temperature may vary depending on the position or shape of the object to be heated placed on the top plate 2. For this reason, the average value of the detection values of the plurality of contact temperature sensors 17 or the detection value of the one that outputs the highest temperature among the plurality of contact temperature sensors 17 is used for detecting the temperature of the pan described later. You may. In this way, even if the number of the contact temperature sensors 17 is small, it is possible to detect a temperature that is strong in variation.

  Information set by the operation unit 3 and outputs from the infrared temperature detection unit 24 and the top plate temperature detection unit 25 are input and stored in the storage unit 21 provided in the main body 1.

  The calculation unit 22 is configured by, for example, a microcomputer or the like, and performs various calculation processes for calculating the temperature of the pot.

  The control unit 23 controls the high-frequency inverter 26 based on the setting contents of the operation unit 3 and the temperature information of the pan detected based on the physical information detected by the infrared sensor 12 and the contact-type temperature sensor 17 to perform heating. The high-frequency current flowing through the coil 14 is controlled. In this way, the heating of the object to be heated is controlled. In addition, the control unit 23 performs notification by the display unit 4 and the thermal power display unit 5 according to a heating operation or the like. The control unit 23 can be realized by hardware such as a circuit device, or can be realized as software executed on an arithmetic device such as a microcomputer.

  FIG. 3 is a diagram illustrating an operation unit and a thermal power display unit of the induction heating cooker according to the first embodiment. The operation unit 3 and the heating power display unit 5 corresponding to the heating coil 14 provided on the left, right, and center of the induction heating cooker 100, respectively, have the same configuration. The operation unit 3 and the thermal power display unit 5 provided correspondingly will be described as examples.

The operation unit 3 includes a heating power setting key 31 for setting a heating power (input power) for heating the object to be heated, a menu key 32 for setting a cooking menu, and an up / down key for inputting a set temperature or a cooking time. 33 is provided.
The heating power setting key 31 is composed of a “low heat” key, a “medium heat” key, a “high heat” key, and a “3 kW” key. ) Can be set. By providing keys individually according to the heating power, the user can input the setting of the necessary heating power by one operation.

  The menu keys 32 include a “fried” key, a “preheat” key, a “simmer” key, and a “timer” key. When these keys are pressed, the control unit 23 performs heating control according to a control sequence preset for each menu and stored in the storage unit 21 so that the temperature of the object to be heated reaches the target temperature.

  The heating power display unit 5 displays the heating power in multiple stages based on the heating power input with the heating power setting key 31 and the menu set with the menu key 32, and the display mode is switched according to the heating power. The display on the heating power display unit 5 can indicate to the user that the operation is being performed. The heating power display unit 5 has a plurality of LEDs, for example, and expresses the heating power by switching the lighting state (lighting, turning off, blinking, and the like) of these LEDs, or by switching the lighting color. This makes it possible for the user to intuitively and easily report.

  Although not shown in FIG. 3, the display unit 4 (see FIG. 1) formed of a liquid crystal screen or the like has, for example, thermal power such as “preheating” and “appropriate temperature reached”, a progress status, and the like. Information about the contents of the menu and the like is displayed.

Note that the heating coil 14 corresponds to a “heating unit” of the present invention.
Further, the high-frequency inverter 26 corresponds to the “drive circuit” of the present invention.
The display unit 4 corresponds to the “notification unit” of the present invention.
Further, at least one of the contact temperature sensor 17 and the infrared sensor 12 corresponds to a “temperature sensor” of the present invention.
The up / down key 33 of the operation unit 3 corresponds to a “setting operation unit” in the present invention.

[Heating control operation of cooking device]
Next, the heating control for keeping the temperature of the contents of the object to be heated substantially constant at the target temperature will be described by taking fried food cooking as an example.

  The user puts oil for frying in the pan 200 and places the pan 200 on the heating port 6 of the top plate 2. When the fry mode is selected by the user with the menu key 32 of the operation unit 3, the control unit 23 determines the target temperature Tt. Since the temperature of the fried food varies depending on the cooking menu (for example, “tempura”, “tonkatsu”, “karaage”, etc.), when such a cooking menu is set, the temperature corresponding to the cooking menu is set to the target temperature. And Then, when an instruction to start heating is input to the operation unit 3 by the user, the control unit 23 controls the driving of the high-frequency inverter 26, supplies a high-frequency current to the heating coil 14, and starts heating.

  The control unit 23 executes a preheating step, a warming step, and a cooking step as heating control in the fry mode. The preheating step is a step of raising the temperature of the pan 200 to a first set temperature Tref1 higher than the target temperature Tt. The heat keeping step is a step of keeping the temperature of the pot 200 at a second set temperature Tref2 higher than the target temperature Tt and lower than the first set temperature after the preheating step. The cooking process is performed when the input of ingredients into the pot 200 is detected in the heat retaining process, and by supplying power to the heating coil 14 that is larger than the power in the preheating process, the temperature of the contents such as oil is rapidly increased. This is a step of returning to the target temperature Tt.

  Hereinafter, details of the preheating step, the heat retaining step, and the control operation in the first embodiment will be described.

(Preheating process)
FIG. 4 is a flowchart showing the operation of the preheating step of the induction heating cooker according to Embodiment 1.
FIG. 5 is a diagram showing an example of various temperatures and electric power supplied to the heating coil in the preheating step and the heat keeping step of the induction heating cooker according to the first embodiment.
In FIG. 5, the vertical axis indicates temperature and power, and the horizontal axis indicates time. In FIG. 5, Td is the temperature of the pan 200, Tc is the temperature of the oil in the pan 200, and P is the electric power supplied to the heating coil 14.

  In FIG. 4, when the preheating step is started, the control unit 23 supplies the first electric power P1 to the heating coil 14 (S10). The first power P1 is an arbitrary power set in advance, such as a power value corresponding to the heating power of the “high heat” key or a rated power value. Thereby, the pot 200 is induction-heated, and the temperature of the pot 200 rises. Further, heat is transferred from the pan 200 to the oil in the pan 200, and the temperature of the oil increases. As shown in FIG. 5, when the preheating step is started at time t0, the temperature Td of the pan 200 increases. On the other hand, the oil temperature Tc rises later than the temperature Td of the pot 200 due to a time lag due to heat transfer. Further, the temperature Td of the pan 200, which is a heat source, becomes higher than the oil temperature Tc.

The control unit 23 determines whether or not the temperature Td of the pan 200 is equal to or higher than the first set temperature Tref1 (S11). If the temperature Td of the pan 200 is not equal to or higher than the first set temperature Tref1, the process returns to step S10, and the control unit 23 continues heating. On the other hand, when the temperature Td of the pan 200 is equal to or higher than the first set temperature Tref1, the control unit 23 stops supplying power to the heating coil 14 (S12).
That is, the control unit 23 supplies the first power P1 to the heating coil 14 until the temperature Td of the pan 200 reaches the first set temperature Tref1.

  Here, the first set temperature Tref1 is higher than the target temperature Tt. Note that the first set temperature Tref1 may be a temperature set in advance according to the cooking menu or the target temperature Tt, or may be set by a user input from the operation unit 3.

  Next, the control unit 23 determines whether or not a preset standby time ti has elapsed since the temperature Td of the pot 200 reached the first set temperature Tref1 (S13). If the predetermined standby time ti has not elapsed, the process returns to step S12, and the stop of the power supply to the heating coil 14 is continued.

In step S13, when the preset standby time ti has elapsed, the control unit 23 determines whether or not the temperature of the pan 200 is lower than the second set temperature Tref2 (S14). If the temperature of the pan 200 is not lower than the second set temperature Tref2, the process returns to step S12, and the stop of the power supply to the heating coil 14 is continued. When the temperature of the pan 200 is lower than the second set temperature Tref2, the preheating step is ended and the processing shifts to the heat retaining step.
That is, if the standby time ti has elapsed from the time when the temperature of the pan 200 has reached the first set temperature Tref1 and the temperature of the pan 200 is lower than the second set temperature Tref2, the preheating step is terminated to keep the temperature. Move to process.
Further, the control unit 23 causes the display unit 4 to notify the end of the preheating step or the start of the heat keeping step.

  Here, the second set temperature Tref2 is a temperature higher than the target temperature Tt and lower than the first set temperature Tref1. The second set temperature Tref2 is set to, for example, the same temperature as the temperature at which the temperature of the pot 200 is maintained in the temperature maintaining step. The second set temperature Tref2 is set to, for example, a value obtained by adding a preset temperature to the target temperature Tt. Note that the value to be added to the target temperature Tt may be changed according to the cooking menu. Further, at least one of the first set temperature Tref1 and the second set temperature Tref2 may be changed according to the setting operation of the up / down key 33 of the operation unit 3.

  The waiting time ti is set to a time required for heat to be transferred from the pan 200 to the entire contents in the pan 200. For example, in the fried food menu, the time required for heat to be conducted from the bottom of the pan 200 to the center of the pan 200 is set. The standby time ti may be, for example, a value set in advance according to the type of the contents of the pot 200, or may be set by the user inputting from the operation unit 3. Further, for example, the setting may be made according to the amount of the contents input by the user from the operation unit 3. The standby time ti is set to a longer time as the thermal conductivity of the content is lower. In addition, the standby time ti is set to a longer time as the content amount is larger.

  As shown in FIG. 5, when the temperature Td of the pot 200 reaches the first set temperature Tref1 at the time t1, the heating is stopped until the time t2 when the standby time ti elapses. In the waiting time ti, the temperature Td of the pot 200 decreases due to the stop of the heating. On the other hand, in the waiting time ti when the heating is stopped, the heat in the oil in the pan 200 is entirely transferred upward from the bottom of the pan 200. For this reason, the oil temperature Tc becomes substantially constant without greatly decreasing. That is, the temperature difference between the temperature of the oil at the bottom and the temperature of the oil at the top in the pan 200 can be reduced, and the temperature of the oil can approach the target temperature Tt.

  In the first embodiment, the supply of power to the heating coil 14 is stopped in step S12, but the present invention is not limited to this. In step S12, the control unit 23 may supply the heating coil 14 with a second power smaller than the first power P1. Further, electric power may be supplied to the heating coil 14 intermittently. That is, the power amount per unit time of the standby time ti may be smaller than the power amount per unit time before the standby time ti.

(Insulation process)
In the warming step, the control unit 23 controls the power supplied to the heating coil 14 so that the temperature Td of the pan 200 becomes the second set temperature Tref2.
For example, as shown in FIG. 5, when the temperature Td of the pan 200 is lower than the second set temperature Tref2, power is supplied to the heating coil 14. On the other hand, when the temperature Td of the pan 200 is equal to or higher than the second set temperature Tref2, the supply of the electric power to the heating coil 14 is stopped. Note that the heating control in the heat retaining step shown in FIG. 5 is an example, and the present invention is not limited to this. For example, an off-threshold value obtained by adding a predetermined value to the second set temperature Tref2 and an on-threshold value obtained by subtracting the predetermined value may be provided to provide a range for the temperature at which power supply is turned on and off.

  Further, for example, the control unit 23 increases the input power as the temperature difference between the temperature Td of the pan 200 and the second set temperature Tref2 increases, and decreases or stops the power when the temperature difference decreases, and stops the oil supply. Control may be performed so that the temperature Tc does not greatly change.

As described above, in the first embodiment, in the preheating step, the first power P1 is supplied to the heating coil 14 until the temperature Td of the pan 200 reaches the first set temperature Tref1. After the temperature Td of the pan 200 reaches the first set temperature Tref1, the second electric power smaller than the first electric power P1 is supplied to the heating coil 14, or the supply of electric power to the heating coil 14 is stopped. Then, when a preset standby time ti has elapsed since the temperature Td of the pan 200 has reached the first set temperature Tref1 and the temperature Td of the pan 200 is lower than the second set temperature Tref2, the preheating is performed. After the end of the process, the process shifts to a warming process.
Therefore, it is possible to promote uniformity of the temperature of the contents in the pot 200 during the standby time ti. In addition, since the temperature of the pan 200 is raised to the first set temperature Tref1 higher than the second set temperature Tref2, the preheating process may be completed even though the temperature of the contents is lower than the target temperature. Can be prevented. Therefore, the temperature of the contents in the pan 200 can be accurately raised to the target temperature. In addition, since control for gradually increasing the temperature of the pan 200 is not performed, it is possible to suppress an increase in the time of the preheating step.

Embodiment 2. FIG.
In the second embodiment, an operation of detecting the introduction of food into the pot 200 in the heat retaining process will be described.
The configuration of the induction heating cooker 100 according to the second embodiment is the same as that of the first embodiment. The heating operation in the preheating step and the heat retaining step is the same as in the first embodiment.
In the following embodiments, an operation in which the control unit 23 detects the input of food into the pot 200 is referred to as a “food detection function”.

6: is a figure which shows an example of the electric power supplied to the various temperature of the heat retention process and the cooking process of the induction heating cooker which concerns on Embodiment 2, and a heating coil.
FIG. 7 is a diagram illustrating an example of an integrated value of various temperatures and electric power supplied to a heating coil in the heat retention step and the cooking step of the induction heating cooker according to the second embodiment.
6, the vertical axis indicates temperature and power, and the horizontal axis indicates time. In FIG. 7, the vertical axis indicates the integrated value of the temperature and the electric power, and the horizontal axis indicates the time. In FIG. 7, Ip is an integrated power amount of the power supplied to the heating coil 14.
FIGS. 6 and 7 show an arbitrary time after the time t3 in the heat retaining step, and the width of the time axis is different from that of FIG.

(Insulation process)
When shifting from the preheating step to the heat retaining step, the control unit 23 calculates the integrated value of the power supplied to the heating coil 14 for each measurement time, and calculates the integrated power amount Ip. As an example, a description will be given on the assumption that the measurement time is 30 seconds. In addition, the control unit 23 acquires the power value supplied in the heat retaining step at one-second intervals. Then, the control unit 23 performs a calculation for integrating the 30 pieces of data obtained every second, and updates the integrated power amount Ip every time a new power value is obtained.

For example, as shown in FIG. 6, when a food material is introduced at time t4, the oil temperature Tc decreases. On the other hand, the change in the temperature Td of the pot 200 is smaller than the temperature Tc of the oil. Further, the amount of electric power supplied to the heating coil 14 is increased by the heating control for maintaining the temperature Tc of the pan 200.
For this reason, as shown in FIG. 7, before and after the time t4 when the foodstuff is put into the pot 200, the integrated electric energy Ip changes greatly. Therefore, in the second embodiment, the detection of the input of the food is performed using the integrated electric energy Ip.

In the warming step, the control unit 23 determines whether or not the integrated power amount Ip, which is the integrated value of the power supplied to the heating coil 14 during the preset measurement time, has exceeded the threshold value Iref. Then, when the integrated power amount Ip exceeds the threshold value Iref, it is detected that the food has been put into the pot 200, the warming process is completed, and the process proceeds to the cooking process.
In addition, the control unit 23 causes the display unit 4 to notify the end of the warming process or the start of the cooking process.

(Cooking process)
When the process shifts to the cooking process after detecting the input of the food material, the control unit 23 supplies power to the heating coil 14 that is larger than the power in the heat retaining process. For example, in the cooking process, the control unit 23 keeps the temperature of the pan 200 at the third set temperature Tref3 higher than the second set temperature Tref2 for a preset cooking time from the start of the cooking process. The high frequency inverter 26 is controlled. As a result, the temperature of the oil, which has been lowered by the addition of food, can be restored at a high speed.

  When a preset cooking time has elapsed from the start of the cooking process, the control unit 23 returns to the warming process of maintaining the temperature of the pan 200 at the second set temperature Tref2. In addition, regarding the power control method during the cooking process, the third set temperature Tref3 is provided with temperature hysteresis and is gradually lowered to the original second set temperature Tref2 (heat retention temperature) in a stepwise manner. You may shift to a process.

  When the cooking process is started, the control unit 23 may notify the display unit 4 that the food has been put into the pot 200. Thus, the start of the cooking process can be notified to the user, and the usability of the user can be improved.

Here, a detailed description will be given of the effect of using the integrated electric energy Ip for the food ingredient input determination.
As described above, in the induction heating cooker 100, when a high-frequency current is applied to the heating coil 14, an eddy current is generated at the bottom of the pot 200, which is the object to be heated, and the pot bottom generates heat due to the loss due to the eddy current. It is. In addition, in fried food cooking, the calorific value Q of the oil heated after the food is put is transmitted to the food. Thereafter, a heat amount equivalent to the heat amount Q is supplied again. However, since the viscosity of the oil interposed between the food and the bottom of the pot is high (about 50 times water), the temperature of the oil near the food and the temperature of the oil at the bottom of the pan are increased. A difference occurs with the temperature. That is, the temperature drop at the lower part of the oil is smaller than the temperature drop at the upper part of the oil where the food is put, and the temperature drop of the pot 200 detected by the temperature sensor is smaller than the temperature drop at the upper part of the oil.

Further, the specific heat of the edible oil is small (about half of water), and the amount of heat required to restore the temperature decrease at the bottom of the pot is smaller than the amount of heat Q given to the food. For this reason, when electric power control is performed based on the temperature of the pan 200, the temperature drop of the pan 200 after the introduction of food may fall within a smaller range than the temperature drop of the upper part of the oil.
However, in practice, the cooking state is maintained in a state in which the temperature in the vicinity of the food is lowered, so that, for example, by detecting a decrease in the temperature of the pot 200, it may not be possible to detect the input of the food. is there.

  As described above, the temperature fluctuation range of the pot 200 when the food is charged falls within a small range, but the period during which the power is input is prolonged. When a threshold value is set based on the cumulative time during which the pot 200 continues at or below the set temperature to detect the input of food, the fluctuation is large due to the influence of the amount of oil, the warp of the bottom of the pot, and the ambient temperature (radiation change). There is a possibility of erroneous detection. In addition, a method using a relative value between the state before and after the introduction of the foodstuff is also conceivable. However, when the foodstuff is introduced at the beginning of the heat retaining step, a relative comparison cannot be made, and it is difficult to determine.

As described above, when temperature control is performed using the temperature Td of the pan 200, it is effective to detect food input using the integrated value of power as a threshold value.
Therefore, in the second embodiment, control unit 23 detects the introduction of food into pan 200 based on whether integrated power amount Ip has exceeded threshold value Iref. Therefore, the input of the food material can be detected with high accuracy.

  In addition, it is effective to detect the temperature of the pan 200 using the integrated value of the electric power in the temperature control using only the output of the infrared sensor 12 or only the output of the contact temperature sensor 17. Further, the detection of the electric power may be performed by using the primary side current value or the secondary side current value for the heating coil 14.

  In the above description, the input of the food is detected using the integrated power amount Ip, which is the integrated value of the power supplied to the heating coil 14. However, the present invention is not limited to this. The input of food may be detected based on the amount. That is, the control unit 23 detects the introduction of food into the object to be heated when the amount of change in the integrated value of the power supplied to the heating coil 14 during the preset measurement time exceeds the threshold value. You may do it.

Embodiment 3 FIG.
In the third embodiment, a notification operation in the cooking process will be described.
Hereinafter, the configuration of the induction heating cooker 100 according to the third embodiment will be described with respect to differences from the first and second embodiments. The heating operation in the preheating step and the heat retaining step is the same as in the first or second embodiment.

(Auto count up function)
When the control unit 23 detects the food input by the food detection function, the control unit 23 starts an automatic count-up function for automatically displaying the elapsed time from the food input detection on the display unit 4.
That is, the control unit 23 causes the display unit 4 to notify the elapsed time from the start of the cooking process in the cooking process.

FIG. 8 is a diagram illustrating a display unit of the induction heating cooker according to the third embodiment.
For example, as shown in FIG. 8, the display unit 4 is notified by a fried food cooking mode display 41, a plurality of lamp displays 42 indicating elapsed time, and a numerical display 43 indicating elapsed time.
The fried food cooking mode display 41 is a display indicating that the automatic cooking function in the fried food cooking mode is in operation.
The lamp display 42 is a display that is turned on according to the length of time elapsed from the start of the cooking process. The lamp display 42 increases the number of lamps to be lighted and displayed, for example, every one minute.
Numerical value display 43 is a display indicating numerically the elapsed time from the start of the cooking process. In addition, as shown in FIG. 8, it may be displayed in a sentence including a numerical value.

  The notification of the elapsed time is not limited to the display on the display unit 4, but may be notified by sound or may be indicated by a plurality of LEDs provided in the main body. When the display of the auto count-up function is stopped or when the elapsed time is reset, the operation may be performed by the operation unit 3 or may be set to stop in advance after a predetermined time has elapsed.

  By such an automatic count-up function, the user can be notified of the elapsed time from the input of the food without operating a button provided to start the timer provided on the main body or operating a kitchen timer provided separately. can do. Therefore, since the user can efficiently proceed with the cooking operation and can grasp the cooking time, it is possible to prevent insufficient heating or excessive heating.

(Auto countdown function)
Instead of the above-described automatic count-up function, an automatic count-down function for notifying when a preset time has elapsed from the detection of the input of food or for stopping or reducing the heating power may be provided.

For example, in the cooking process, the control unit 23 notifies the display unit 4 of a remaining time, which is a time obtained by subtracting an elapsed time from the start of the cooking process from a preset cooking time.
Here, the cooking time may be set to an initial value in advance according to a cooking menu or the like, or the cooking time may be varied according to a setting operation of the up / down key 33 of the operation unit 3.

  With such an automatic count-up function, it is possible to take out foodstuffs from the pot 200 without insufficient heating or excessive heating even when the user is performing other work.

Note that the control unit 23 may notify the display unit 4 when the remaining time falls short of a preset remaining time, for example, when the remaining time becomes one minute.
Thereby, even if the user is performing other cooking, it becomes possible to work efficiently.

Further, the control unit 23 may reduce the power supplied to the heating coil 14 or stop supplying the power to the heating coil 14 after a preset cooking time has elapsed from the start of the cooking process. good.
Thus, the power can be reduced at the same time as the completion of the cooking, and the energy consumption can be reduced. Also, by lowering the power after the elapse of the cooking time, there is also an effect of preventing overheating.

(Auto power save function)
Further, in the cooking process, the control unit 23 starts counting the elapsed cooking time every time the feeding of the ingredients into the pot 200 is detected. When the elapsed cooking time reaches a preset stop time, the heating coil An automatic power save function for stopping the supply of power to the power supply 14 may be provided.

  Here, in the heating control in the fry mode, since the temperature of the oil in the pan 200 can be maintained at the target temperature, it is possible to suppress an increase in the temperature of the oil even if the cooking is performed for a long time. On the other hand, from the viewpoint of energy saving, if a power saving function is provided such that the cooking function is stopped, for example, 45 minutes after the start of the fry mode, the usability of the user deteriorates. In other words, depending on the cooking, heating may be stopped after 45 minutes have elapsed from the start of the deep-fried food mode while the amount of ingredients is large. In this case, it is necessary to set again using the operation unit 3, and there is a trouble such that a standby time in the preheating step is newly generated.

Therefore, the heating is stopped after the elapsed cooking time (for example, 30 minutes) from the time when the input of the ingredients is detected by the automatic power saving function described above.
In this way, by setting the starting point when the last input of food is detected, when food is added due to additional input, heating is continued until the elapsed cooking time has elapsed since the last time the input of food was detected. Can be implemented. Therefore, even when the cooking time is long, such as when the amount of food is large, it is possible to prevent the heating from being stopped during the cooking operation.

Embodiment 4 FIG.
In the fourth embodiment, a configuration will be described in which a network device that can be connected to an external device is provided to check the progress of various automatic cooking functions and change settings.
Hereinafter, the configuration of the induction heating cooker 100 according to the fourth embodiment will be described with respect to differences from the first to third embodiments.

FIG. 9 is a diagram schematically illustrating an installation state of an induction heating cooker and an external device according to Embodiment 4. In addition, in FIG. 9, the state where the induction heating cooker 100 is installed in the kitchen furniture K is shown from the front.
As shown in FIG. 9, the external device 300 is a device configured separately from the main body of the induction heating cooker 100. The external device 300 is, for example, a remote controller operable remotely, or a communication device having a wireless communication function such as a portable information terminal, and communicates with the main body.

FIG. 10 is a block diagram illustrating a configuration of an induction heating cooker and an external device according to Embodiment 4.
As shown in FIG. 10, the main body of the induction heating cooker 100 includes a first communication unit 9.
The first communication unit 9 is configured by a communication interface conforming to an arbitrary communication standard such as, for example, wireless LAN, Bluetooth (registered trademark), infrared communication, and NFC (Near field radio communication). The first communication unit 9 bidirectionally communicates information with the second communication unit 51 of the external device 300. The communication method is not limited to wireless, but may be wired.

The external device 300 includes a second control unit 50, a second communication unit 51, a second display unit 52, and a second operation unit 53.
The second communication unit 51 includes a communication interface that conforms to the communication standard of the first communication unit 9. The second communication unit 51 communicates information with the first communication unit 9 in two directions. The second control unit 50 is configured by a microcomputer, a DSP (digital signal processor), or the like.
The second control unit 50 transmits communication information from the second communication unit 51 based on the operation content from the second operation unit 53. Further, the second control unit 50 performs display on the second display unit 52 according to the communication information and the like received from the first communication unit 9.
The second operation unit 53 corresponds to the “setting operation unit” in the present invention.

  With such a configuration, the control unit 23 of the main body transmits at least a part of the information to be notified to the display unit 4 from the first communication unit 9. The second communication unit 51 of the external device 300 receives the information transmitted from the first communication unit 9. The second control unit 50 causes the second display unit 52 to display the information received by the second communication unit 51.

  When a setting operation is input from the second operation unit 53 of the external device 300, the second control unit 50 causes the second communication unit 51 to transmit information on the setting operation. The control unit 23 of the main body acquires information on a setting operation from the external device 300 via the first communication unit 9.

  As a result, the external device 300 displays the elapsed time of the automatic countdown function after the above-described detection of the input of the food material, and notifies when the cooking time has been reached. Further, in the external device 300, it is possible to change the cooking time or the set temperature.

  Therefore, even if the user is performing another operation at a position away from the main body of the induction heating cooker 100, the operation can be remotely performed by the external device 300, so that the operation can be performed efficiently. In addition, operability can be improved by performing operations using the external device 300. Furthermore, by using a device that can update an application using a communication line, such as a portable information terminal, as the external device 300, various operations can be performed, and user convenience can be improved.

  A part of the operation keys provided on the operation unit 3 of the main body may be omitted, and the operation of the omitted operation keys may be performed by the second operation unit 53 of the external device 300. Thereby, the operation keys of the operation unit 3 of the main body can be limited to the operation keys used for the basic operation, and the operability of the user can be improved.

Embodiment 5 FIG.
In the fifth embodiment, another operation of the food material detection function in the heat retaining process will be described.
Hereinafter, the configuration of the induction heating cooker 100 according to the fifth embodiment will be described with respect to differences from the first to fourth embodiments. The heating operation in the preheating step and the heat retaining step is the same as in the first to fourth embodiments.

FIG. 11 is a diagram illustrating an operation unit and a thermal power display unit of the induction heating cooker according to the fifth embodiment.
As shown in FIG. 11, the operation unit 3 includes a boost button 34 for inputting a start operation of the cooking process.
Note that the boost button 34 corresponds to a “heating operation unit” in the present invention.

(Cooking process)
The user operates the boost button 34 of the operation unit 3 when the food is put into the pot 200 in the heat retaining step. When the operation of the boost button 34 is input, the control unit 23 detects the input of the ingredients into the pot 200 and shifts to the cooking process. The operation of the cooking process is the same as that of the second embodiment. Note that the control unit 23 may receive an operation input of the boost button 34 only in the case of the warming step.

  With such a configuration, it is possible to shift to the cooking process at an arbitrary timing by the user in the warming process. Further, the above-described automatic count-up function or automatic count-down function can be started at the same timing as the input of the food.

Embodiment 6 FIG.
In the sixth embodiment, another operation of the foodstuff detection function in the warming process will be described.
Hereinafter, the configuration of the induction heating cooker 100 according to the sixth embodiment will be described with respect to differences from the first to fifth embodiments. The heating operation in the preheating step and the heat retaining step is the same as in the first to fourth embodiments.

FIG. 12 is a diagram schematically illustrating an installation state of an induction heating cooker and an external device according to Embodiment 6. In addition, in FIG. 12, the state where the induction heating cooker 100 is installed in the kitchen furniture K is shown from the front.
As shown in FIG. 12, the external device 301 is a device configured separately from the main body of the induction heating cooker 100. The external device 301 is installed in, for example, a housing of a ventilation fan F provided above a main body of the induction heating cooker 100.

FIG. 13 is a block diagram illustrating a configuration of an induction heating cooker and an external device according to Embodiment 6. In FIG. 13, the same components as those in the fourth embodiment are denoted by the same reference numerals, and description thereof will be omitted.
As illustrated in FIG. 13, the external device 301 includes a sound collection device 55. The sound collection device 55 is configured by a microphone or the like, converts a detected sound into an electric signal, and inputs the electric signal to the second control unit 50.
The second control unit 50 transmits information on the sound from the sound collection device 55 from the second communication unit 51.

  The control unit 23 of the main body acquires information on the sound detected by the sound collection device 55 via the first communication unit 9. When the sound detected by the sound collecting device 55 matches a preset sound, the control unit 23 detects that the food is put into the pot 200. Note that the control unit 23 may receive information on the sound detected by the sound collection device 55 only in the case of the heat retaining step.

  Here, the preset sound may be, for example, a periodic sound level change pattern such as applause or a voice command such as an arbitrary word. In the case of a voice command, the control unit 23 may perform voice recognition to determine whether the voice command matches the detected voice. Further, for example, a speaker is provided in the main body, and the control unit 23 detects the input of the foodstuff by notifying a preset voice message from the speaker and confirming an interactive state such as detecting a voice command corresponding to the voice message. May be.

  With such a configuration, it is possible to detect the introduction of food into the pot 200 without the user touching the device during cooking, and the induction heating cooker 100 can be kept hygienic. In addition, user operability can be improved.

Embodiment 7 FIG.
In the seventh embodiment, another operation of the foodstuff detection function in the heat retaining process will be described.
Hereinafter, the configuration of the induction heating cooker 100 according to the seventh embodiment will be described with respect to differences from the above-described first to sixth embodiments. The heating operation in the preheating step and the heat retaining step is the same as in the first to fourth embodiments.

FIG. 14 is a diagram schematically illustrating an installation state of an induction heating cooker and an external device according to Embodiment 7. In FIG. 14, a state in which the induction heating cooker 100 is installed in the kitchen furniture K is shown from the front.
As shown in FIG. 14, the external device 302 is a device configured separately from the main body of the induction heating cooker 100. The external device 302 is installed in, for example, a housing of the ventilation fan F provided above the main body of the induction heating cooker 100.

FIG. 15 is a block diagram illustrating a configuration of an induction heating cooker and an external device according to Embodiment 7. In FIG. 15, the same components as those in the fourth embodiment are denoted by the same reference numerals, and description thereof will be omitted.
As shown in FIG. 15, the external device 302 includes an image detection device 56. The image detection device 56 is arranged above the main body of the induction heating cooker 100 and captures an image of an object to be heated placed on the top plate 2. The image detection device 56 inputs information of the captured image to the second control unit 50.
The second control unit 50 transmits image information from the image detection device 56 from the second communication unit 51.

  The control unit 23 of the main body acquires information on the image detected by the image detection device 56 via the first communication unit 9. When a plurality of images each having a different imaging time match a plurality of images indicating a preset operation, control unit 23 detects that food is put into pan 200. Note that the control unit 23 may receive information on the image detected by the image detection device 56 only in the case of the heat retaining step.

  Here, as the preset operation, a gesture such as moving the user's hand across the pot 200, or food, chopsticks, tongs, hands, etc. move for a predetermined time or more in the range of the heating port 6. Any operation, such as an operation, can be set.

  In addition, the control unit 23 acquires an image detected by the image detection device 56 as a first image in the preheating process, and acquires an image detected by the image detection device 56 as a second image in the warming process. Then, when the amount of change in the colors of the first image and the second image is larger than a preset value, the control unit 23 may detect the input of the food into the pot 200.

  With such a configuration, it is possible to detect the introduction of food into the pot 200 without the user touching the device during cooking, and the induction heating cooker 100 can be kept hygienic. In addition, user operability can be improved.

  Note that an external device provided above the induction heating cooker 100 may be provided with an infrared detecting means to detect the temperature within the range of the heating port 6. In this case, the control unit 23 detects the temperature of the pan 200 from above, and determines the introduction of food when the change in the temperature of the oil in the pan 200 exceeds the threshold value.

  In addition, an external device provided above the induction heating cooker 100 is provided with an infrared detection unit, and the above-mentioned preset operation is determined based on a change in the detected temperature, and the input of food into the pan 200 is detected. Is also good. For example, the infrared detecting means detects the temperature by dividing the temperature into a plurality of areas, and detects the input of the foodstuff into the pot 200 when the pattern of the time change of the detected temperature in each area matches a preset condition. I do.

Embodiment 8 FIG.
In the eighth embodiment, an operation of executing the temperature checking step after the warming step and before the cooking step will be described.
The configuration of the induction heating cooker 100 according to the eighth embodiment is the same as any one of the first to seventh embodiments. The heating operation in the preheating step, the heat retaining step, and the cooking step is the same as in any of the first to seventh embodiments.

(Temperature confirmation process)
In the warming process, when the control unit 23 detects the introduction of the food by the food detecting function according to any one of the first to seventh embodiments, the process proceeds to the temperature checking process.
The controller 23 supplies a smaller amount of power to the heating coil 14 than the power in the warming step in the temperature checking step. Alternatively, the control unit 23 stops supplying power to the heating coil 14. Then, when the amount of change in the temperature of the pan 200 is equal to or greater than the threshold value, the control unit 23 ends the temperature confirmation process and shifts to the cooking process.

  With the above operation, in addition to the food detection function of the above-described first to seventh embodiments, it is possible to shift to the cooking process after confirming that the temperature of the pot 200 has dropped due to the input of the food. Detection can be reduced.

  In the above first to eighth embodiments, as an example of the cooking menu, fried food cooking in which the temperature of oil is kept constant has been described, but the present invention is not limited to this. The present invention can be applied to any heating control for keeping the temperature of the content of the object to be heated substantially constant at the target temperature.

  DESCRIPTION OF SYMBOLS 1 Main body, 2 Top plate, 3 Operation part, 4 Display part, 5 Thermal power display part, 6 Heating port, 7 Transmission window part, 9 First communication part, 12 Infrared sensor, 13 Painting, 14 Heating coil, 14a Inside heating coil , 14b Outer heating coil, 15 gap, 16 heating coil support, 17 contact temperature sensor, 21 storage, 22 calculation, 23 control, 24 infrared temperature detector, 25 top plate temperature detector, 26 high frequency inverter, 31 heat power setting key, 32 menu key, 33 up / down key, 34 boost button, 41 fried food cooking mode display, 42 lamp display, 43 numerical value display, 50 second control unit, 51 second communication unit, 52 second display unit, 53 2nd operation part, 55 sound collection device, 56 image detection device, 100 induction heating cooker, 200 pan, 300 external device , 301 external device, 302 external device.

Claims (24)

Heating means for heating the object to be heated;
A drive circuit for supplying power to the heating means,
A temperature sensor for detecting a temperature of the object to be heated,
A control unit for controlling the driving circuit;
With
The controller is
A preheating step of raising the temperature of the object to be heated to a first set temperature;
After the preheating step, a temperature keeping step of keeping the temperature of the object to be heated at a second set temperature lower than the first set temperature,
In the preheating step,
Until the temperature of the object to be heated reaches the first set temperature, supplying a first power to the heating means,
After the temperature of the object to be heated reaches the first set temperature, a second power smaller than the first power is supplied to the heating means, or the supply of power to the heating means is stopped. ,
If a preset standby time has elapsed since the temperature of the object to be heated has reached the first set temperature, and the temperature of the object to be heated is lower than the second set temperature, the preheating is performed. A heating cooker that ends the process and shifts to the heat retention process. The controller is
In the heat retaining step,
If the input of the food to the heated object is detected, the heat retaining step is terminated,
The heating cooker according to claim 1, wherein a cooking step of supplying power greater than the power in the heat retaining step to the heating unit is performed. The controller is
The heating cooking according to claim 2, wherein when the integrated value of the electric power supplied to the heating unit during a preset measurement time exceeds a threshold value, the input of the food material to the object to be heated is detected. vessel. The controller is
The input of the foodstuff to the to-be-heated object is detected, when the variation | change_quantity of the integrated value of the electric power supplied to the said heating means during the preset measurement time exceeds a threshold value. Heating cooker. Equipped with a heating operation unit that inputs the start operation of the cooking process,
The controller is
The heating cooker according to claim 2, wherein when the start operation is input to the heating operation unit, input of a food material to the object to be heated is detected. Equipped with a sound collecting device to detect sound,
The controller is
The heating cooker according to claim 2, wherein when the sound detected by the sound collection device matches a preset sound, input of a food material to the object to be heated is detected. A first communication unit provided in the main body,
The sound collecting device,
An external device provided with a second communication unit that communicates with the first communication unit,
Causing the information of the sound to be transmitted from the second communication unit to the first communication unit;
The controller is
The heating cooker according to claim 6, wherein the information on the sound is obtained via the first communication unit. A top plate on which the object to be heated is placed,
An image detection device arranged above the main body and imaging the object to be heated placed on the top plate,
With
The controller is
The heating cooker according to claim 2, wherein when the plurality of images detected by the image detection device match a plurality of images indicating a preset operation, the input of food into the object to be heated is detected. A top plate on which the object to be heated is placed,
An image detection device arranged above the main body and imaging the object to be heated placed on the top plate,
With
The controller is
In the preheating step, an image detected by the image detection device is obtained as a first image,
In the warming step, an image detected by the image detection device is obtained as a second image,
The cooking device according to claim 2, wherein when the amount of change in color between the first image and the second image is greater than a preset value, the input of food into the object to be heated is detected. A first communication unit provided in the main body,
The image detection device,
An external device provided with a second communication unit that communicates with the first communication unit,
Causing the information of the image to be transmitted from the second communication unit to the first communication unit,
The controller is
The heating cooker according to claim 8, wherein the information of the image is acquired via the first communication unit. The controller is
After finishing the heat retaining step, before the cooking step, perform a temperature confirmation step,
In the temperature confirmation step,
Supplying power smaller than the power in the heat retaining step to the heating means, or stopping supply of power to the heating means,
The heating cooker according to any one of claims 2 to 10, wherein when the amount of change in the temperature of the object to be heated is equal to or greater than a threshold value, the temperature checking step is terminated and the process proceeds to the cooking step. The controller is
In the cooking step,
The drive circuit is controlled so that the temperature of the object to be heated is maintained at a third set temperature higher than the second set temperature during a preset cooking time from the start of the cooking process. The cooking device according to any one of claims 11 to 11. The controller is
In the cooking step,
After a preset cooking time has elapsed from the start of the cooking step, the power supplied to the heating means is reduced, or the supply of power to the heating means is stopped. A heating cooker according to claim 1. The controller is
In the cooking step,
Each time the input of the food to the object to be heated is detected, the measurement of the elapsed cooking time is started,
The heating cooker according to any one of claims 2 to 13, wherein when the cooking elapsed time reaches a preset stop time, supply of power to the heating unit is stopped. The heating cooker according to any one of claims 1 to 14, further comprising a notification unit that notifies the end of the preheating step or the start of the heat retention step. The heating cooker according to any one of claims 2 to 14, further comprising a notification unit that notifies the end of the heat retention step or the start of the cooking step. The controller is
The heating cooker according to claim 16, wherein when the cooking step is started, the notification unit is notified that food has been introduced into the object to be heated. The controller is
In the cooking step,
The heating cooker according to claim 17, wherein the notification unit notifies the elapse time from the start of the cooking process. The controller is
In the cooking step,
The cooking device according to claim 17, wherein the notification unit notifies the remaining time, which is a time obtained by subtracting an elapsed time from the start of the cooking process, from a preset cooking time. The controller is
When the remaining time becomes zero,
The heating cooker according to claim 19, wherein the notification unit is notified that a preset cooking time has elapsed from the start of the cooking process. A setting operation unit for inputting a setting operation of the cooking time,
The controller is
The heating cooker according to claim 19 or 20, wherein the cooking time is varied according to a setting operation from the setting operation unit. The setting operation unit inputs a setting operation of at least one of the first set temperature and the second set temperature,
The controller is
The heating cooker according to claim 21, wherein at least one of the first set temperature and the second set temperature is changed according to a setting operation from the setting operation unit. A first communication unit provided in the main body,
The setting operation unit includes:
An external device provided with a second communication unit that communicates with the first communication unit,
Causing the information of the setting operation to be transmitted from the second communication unit to the first communication unit;
The controller is
The heating cooker according to claim 21, wherein the information on the setting operation is acquired via the first communication unit. A first communication unit provided in the main body,
The notification unit is
An external device provided with a second communication unit that communicates with the first communication unit,
The controller is
The cooking device according to any one of claims 15 to 23, wherein information to be notified by the notification unit is transmitted from the first communication unit to the second communication unit.

Images