KR100199229B1 - Apparatus and method for control of rice cooker - Google Patents

Abstract

The present invention relates to a heating reference curve trace cooking control method by the positive determination of the electric heat cooker, in particular the present invention by controlling the cooking amount by tracking the heating curve by the positive determination of the electric heat cooker according to the user according to the cooking process It is to solve the difficulties.

In order to achieve the above object, the present invention provides a cooking mode key step of checking whether a cooking key is on, and a menu state checking step of recognizing a menu state and checking a recognized menu when the cooking key is used, and a set temperature according to the menu state. A temperature comparison step comparing current temperature, a moxibustion mode set step to complete cooking if the moxibustion process is 12 minutes in the moxibustion mode set, and a heating reference curve if the positive judgment is checked by checking the positive judgment set and the moxibustion mode set The rear face determination set step of heating the heater, the self-determination start step of starting the self-determination determination according to the current temperature, and the self-determination step of determining the cooking amount according to the temperature at the start of the self-determination determination and the heater cycle Then, the cooking quantity checking step of checking the cooking quantity and determining the period after the heater is decided, and the heating reference curve tracking step of tracking the heating reference curve and checking the current temperature after determining the period It is characterized by being built.

Description

Heating Standard Curve Tracking Cooking Control Method by Determination of Electric Insulating Rice Cooker

The present invention relates to a heating reference curve trace cooking control method by the positive determination of the electric insulation rice cooker, in particular, the positive determination of the electric insulation rice cooker to control the cooking amount by tracking the heating curve by the positive determination of the electric insulation rice cooker The present invention relates to a heating reference curve trace control method.

Conventional electric insulation rice cooker has been followed by the inconvenience and difficulty of the user according to the cooking process because the heating reference curve tracking control to control the cooking while tracking the heating curve selected by the cooking amount determination in the electric insulation rice cooker. Accordingly, the present invention provides a heating reference curve tracking cooking control method by determining both the heating curve by determining the cooking amount of the electric heating rice cooker to control the cooking.

The present invention was made to solve the difficulty of the user according to the cooking process as described above, the purpose is to solve the difficulty of the user according to the cooking process by controlling the cooking amount by tracking the heating curve by the positive determination of the electric heat cooker It was made possible.

In order to achieve the above object, the present invention provides a key standby state maintaining step of maintaining a key input in a standby state according to temperature, a cooking mode key step of checking whether to be drunk at key-on, and a cooking key to recognize and recognize a menu state. The menu status check step to check a menu, the temperature comparison step to compare the set temperature with the current temperature according to the menu status, and the moxibustion mode set by checking the moxibustion mode set to complete cooking if the moxibustion process is 12 minutes. If the moxibustion process is not a 12-minute pass, check the moxibustion mode set step to return to the temperature check step, and if the moxibustion mode set is not positive judgment set, check the positive judgment set and return to the heating reference curve tracking step. The positive judgment set step of heating, the self-judgment start step of starting the cooking quantity judgment when the current temperature is 50 degrees after the heating of the heater, and the cooking when the temperature is 80 degrees when the cooking temperature judgment starts. A cooking quantity determination step of determining the quantity and determining the heater cycle, a cooking quantity checking step of checking the cooking quantity after the heater cycle determination, and a cooking quantity checking step of determining the cycle, and a heating standard for tracking the heating reference curve after the cycle determination and checking the current temperature A curve tracking step and a temperature comparison step of heating or stopping the heater by comparing the current temperature with the set temperature is characterized in that it is made.

1 is a block diagram of the present invention for heating reference curve tracking control of the electric rice cooker.

2 is an ideal curve characteristic graph by the determination of both sides of electric rice cooker.

3a, 3b, 3c show a flowchart according to the invention.

* Explanation of symbols for main parts of the drawings

10 microprocessor 12 key input unit

14: sensing unit 16: heater driving unit

18: display unit

Hereinafter, the configuration according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a block diagram of the present invention for controlling heating reference curve tracking control of an electric thermal cooker. As shown in FIG. 1, a key input unit 12 for key input during cooking and a sensing for sensing a current temperature are shown in FIG. And a microprocessor 10 for recognizing a menu state and determining whether a recognized menu is white rice, brown rice, or grains, or checking a temperature by tracing a heating reference curve. The heater drive part 16 which has a function of turning off, and the display part 18 which display all the programs at the time of cooking are comprised.

2 is an ideal curve characteristic graph by the positive determination of the electric insulation rice cooker, 3a, 3b, 3c is a flow chart showing the heating reference curve tracking process by the positive determination of the electric insulation rice cooker according to the present invention.

First, as shown in FIGS. 3A, 3B, and 3C, a cooking mode key checking step of checking whether a key input at the time of key-on is a cooking key, and if the cooking key is a catering menu, recognizes the cooking menu status and sets the temperature according to the recognized menu status. The temperature comparison step comparing the current temperature and the moxibustion mode set step to check the moxibustion mode set and complete cooking if the moxibustion process is 12 minutes pass in the moxibustion mode set, and return to the temperature comparison step if the moxibustion process is not a 12 minute pass. If it is not moxibustion mode set, check the positive judgment set, and if it is positive judgment set, return to heating reference curve tracking step, if not positive judgment set, heat the heater, and cook if the current temperature is 50 degrees after heating. The cooking quantity judgment step of starting the quantity determination, the cooking quantity determination step of determining the cooking quantity and the heater cycle if the temperature is 80 degrees at the start of the cooking quantity determination, the cooking quantity is determined and the cycle is determined after the heater cycle determination. After cooking and the amount determining step determining, while tracking the heating cycle determines the reference curve comparing the present temperature with the set temperature is made by heating the reference curve tracing step of heating or stopping the heater to.

The cooking mode key checking step includes a temperature checking step (S1) for checking a current temperature, a key standby state holding step (S2) for maintaining a key input in a standby state after temperature checking, and a step (S3) for determining whether the key is on; It consists of a key checking step (S4) for checking on-key when the key is on, a catering key determining step (S5) for determining whether the checked key is a catering key, and an aroutine step (S6) for atruding if it is not a catering key.

The temperature comparison step is a menu state recognition step (S7) for recognizing the menu state if the cooking key, white rice check step (S8) to set the white rice if the recognized menu is white rice, and if it is not rice Check the brown rice and brown rice check step (S9) to set the brown rice, if not brown rice, the grain set step (S10), and if the recognized menu is white rice temperature comparison step comparing the set temperature and the present temperature ( S11), a one-pass pass step (S12) for comparing whether or not the compared temperature is 1 second pass, and a temperature check step (S13) for checking whether the current temperature is 130 degrees if the 1-pass pass, and if the temperature is 130 degrees, Moxibustion mode setting step S14 for setting to the mode, and current mode comparison step S15 for comparing the current mode if the temperature is not 130 degrees.

The moxibustion mode set step includes a moxibustion mode set step (S16) for checking whether the moxibustion mode is set according to the current mode, a moxibustion step (S17) for performing the moxibustion process when the moxibustion mode is set, and a moxibustion step for 12 minutes. It is composed of a split pass step (S18) of checking the application, and a cooking completion step (S19) of completing cooking if the moxibustion process is a 12 minute pass.

The positive judging set step is a positive judging set step (S20) for checking a positive judging set if it is not a moxibustion mode set and a heater heating step for returning to the heating reference curve tracking step if the positive judging set and heating the heater if not the positive judging set ( S21).

The cooking quantity determination start step includes a temperature checking step (S22) for checking whether the temperature is 50 degrees after heating the heater and a cooking quantity determination start step (S23) for starting the cooking quantity determination when the temperature is 50 degrees. The quantity judging step is a temperature checking step (S24) for checking whether the temperature is 80 degrees at the start of the cooking quantity determination, and a cooking quantity determination step (S25) for determining the cooking quantity if the temperature is 80 degrees, and the heater cycle after the cooking quantity determination. It consists of a heater cycle determination step (S26).

The cooking quantity checking step is to check whether the cooking amount is 1, 2, 3, or 4 by checking the cooking amount after determining the heater cycle (S27, S29, S31, S33) and the cooking amount after checking the cooking amount. And a cycle determination step (S28, S30, S32, S34) for determining corresponding heater on / off cycles of 10/10, 14/6, 17/3, and 20/0, respectively.

The heating reference curve tracking step includes a heating reference curve tracking step (S35) for tracking a heating reference curve after a period determination, a current temperature checking step (S36) for checking a current temperature after tracking, a set temperature (DT) and a current temperature ( CT) compares the temperature comparison step (S37) and the heater heating step (S38) for heating the heater when the set temperature is greater than the current temperature and the heater stop step (S39) for stopping the heater when the set temperature is less than the current temperature do.

Referring to the operation and effect of the present invention configured as described above, first, the key input unit 12 maintains the key input in the standby state according to the temperature check S1 (S2) and checks whether the key is ON after waiting for key input (S3). If not, return to the key input wait step, if the key is checked (S4). It is checked whether the checked key is a cooking key (S5). If it is not a cooking key, another routine is executed (S6). If the cooking key is a cooking key, the microprocessor 10 recognizes the menu state (S7) and checks whether the menu is white rice. If it is white rice, set the menu to white rice (S8), compare the present temperature with the set temperature (S11) and if it is not white rice, check whether it is brown rice again. If it is brown rice, set the menu to brown rice (S9) Comparing (S11), if not brown rice, set the grain (S10), and compares the present temperature and the set temperature (S11).

Next, it is checked whether the compared temperature is 1 sec pass (S12). If the compared temperature is 1 sec pass, it is checked whether the temperature is 130 degrees (S13). If the temperature is 130 degrees, it is set in the moxibustion mode (S14). If is not 130 degrees compares the current mode (S15). After comparing the current mode, it is checked whether the moxibustion mode is set (S16), and if the moxibustion mode is set, the moxibustion process is performed (S17). At this time, the microprocessor 10 checks whether the moxibustion process is a 12 minute pass (S18), and completes cooking when the moxibustion process is a 12 minute pass (S19). Return to

If it is not the moxibustion mode set in the above-described step (S16) and checks both sets of judgment (S20), if the set of two judgments is returned to the heating reference curve tracking step (S35), otherwise the heater is heated (S21). . Therefore, after the heater is heated, the temperature is checked at 50 degrees, and if the temperature is 50 degrees, the determination of the amount of cooking is started (S23). If the temperature is 80 degrees, the cooking quantity is determined (S25), and the heater cycle is determined (S26).

At this time, the microprocessor 10 checks whether or not the amount of cooking is one (S27). If the amount is one, the cycle is determined to be 10/10 (S28). 14/6 (S30). If it is not 2, check whether it is 3 again (S31). If it is 3, the period is determined to be 20/0 (S30). Accordingly, one heating reference curve set as shown in FIG. 2 is tracked according to the determined period (S35). At this time, the microprocessor 10 checks the present temperature detected by the detecting unit 14 (S36), and if the checked present temperature CT is lower than the set temperature DT (S37), the microprocessor 10 supplies power to the heater driver 16. Supply the heater to heat (S38) and if the current temperature is greater than the set temperature to shut off the power to the heater driving unit 16 to stop the heater (S39).

The present invention operated as described above has the effect of solving the difficulty of the user according to the cooking process by performing a precise temperature control corresponding to the cooking amount by tracking the heating reference curve selected by the positive determination of the electric heat cooker .

Claims (3)

A key standby state maintaining step of maintaining a key input in a standby state according to a temperature; A cooking mode key step of checking whether the key is on or off; A menu state checking step of recognizing the menu state and checking the recognized menu if it is an cooking key; A temperature comparison step of comparing the set temperature with the current temperature according to the menu state; A moxibustion mode set step of checking the moxibustion mode set to complete cooking if the moxibustion process is a 12-minute pass when setting the moxibustion mode, and returning to a temperature check step if the moxibustion process is not a 12-minute pass; A positive judgment set step of checking the positive judgment set if not the moxibustion mode set and returning to the heating reference curve tracking step if the positive judgment set is set, and heating the heater if the positive judgment set is not; A cooking quantity determination start step of starting the cooking determination when the current temperature is 50 degrees after heating the heater; A cooking quantity determining step of determining the cooking quantity and determining a heater cycle when the temperature at the start of the cooking quantity determination is 80 degrees; A cooking quantity checking step of checking the cooking quantity after the heater period is determined and determining the period; After determining the period, the heating reference curve is traced and the current temperature is checked to determine the heating reference curve tracking step of heating or stopping the heater based on the comparison result between the current temperature and the set temperature. Heating reference curve tracking control method. The method of claim 1, wherein the positive judgment set step comprises: a positive judgment set step (S20) for setting a positive judgment set unless the moxibustion mode set, and a heating reference curve if the positive judgment set is set, and heating a heater if the positive judgment set is not set. To include a heater heating step (S21) to make; The heating reference curve tracking step includes a heating reference curve tracking step (S35) for tracking one heating reference curve set according to a period determination, and a temperature check step (S36) for checking a temperature of the tracked heating reference curve. Heating reference curve trace cooking control method by the determination of both sides of the electric rice cooker, characterized in that. According to claim 1 or 2, wherein the cooking quantity checking step is a one-quantity checking step (S27) to check whether the cooking amount is one amount after the heater cycle determination, and if the cooking amount is one quantity to determine the period 10/10 A period determination step (S28), a two-quantity checking step (S29) for checking two amounts if not one amount, a period determination step (S30) for determining a period at 14/6 if two amounts, and a three amount if not two A three-quantity checking step (S31) to check, a three-quantity checking step (S32) to determine the period as 17/3 if it is three quantities, a four-quantity checking step (S33) to check four quantities if the amount is three, and four quantities Heating reference curve trace cooking control method by the determination of both of the electric insulation rice cooker comprising a cycle determination step (S34) for determining the cycle to 20/0.