KR100285573B1 - Range table having rice cooking function - Google Patents

Abstract

PURPOSE: A range table having a rice cooking function is provided to prevent the unexpected accident that the rice is not cooked at the time of eating, by measuring a temperature of a pot, to detect the temperature balancing condition of the pot in response to the result of the measurement, stopping the heating when the temperature balancing condition can not be detected by a specific temperature, and informing the abnormality. CONSTITUTION: When a rice cooking control is started, a standard burner(103) is operated with strong flames, and whether the temperature at that time is more than 90°C or not, is decided, so that a processing for measuring the temperature balancing condition, is started, when the temperature reaches more than 90°C. The temperature balancing condition is measured by a temperature balancing condition determination part(153) comprising a balanced temperature detecting part, in a control part. Then whether the measured temperature of a temperature sensor(107) is more than 140°C or not, is decided, and the balance error is decided when the temperature is more than 140 °C. Further in the case when a casserole or the like which does not generate the temperature balancing condition even at 140°C (measurement temperature), at which the temperature balancing condition can be detected on the ordinary pot, is used, a safety valve is closed at 140 °C for the extinction, and a buzzer or the like is operated.

Description

Stove with cooking function

The present invention relates to a gas stove having a cooking function, and more particularly, to a gas stove having a cooking function for detecting a temperature equilibrium state of a heated pot.

Cooking is usually performed using a special kiln with the cooking machine. In cooking, the temperature rises as the heating proceeds, and the water evaporates past the temperature equilibrium state where the water boils, and when the temperature rises further to reach a predetermined temperature, the fire is extinguished or the thermal power is switched from strengthening to weakening. The steaming process is performed. In addition, the rice is absorbed during the temperature equilibrium so that the rice is normally cooked.

On the other hand, in the furnace for boiling water or boiling food in the kettle to control the thermal power, there is a stove with a cooking function that can be cooked by installing a pot bottom sensor in the stove. In the cooking furnace equipped with the cooking function, it is not possible to know what cooking pot is used, unlike the cooking machine. Also in such a furnace, conventionally, when the measured temperature of the sensor which measures the temperature of a pan reaches predetermined temperature (for example, 140 degreeC), it extinguished and finished cooking.

However, for example, when a pot having a low thermal conductivity such as a vaginal pot is used, the thermal conductivity is low, so that a problem arises that the pot is digested even when the predetermined temperature is reached without passing through the temperature equilibrium state and rice is not cooked.

As described above, in the past, despite the occurrence of a cooking failure situation in which the temperature rises to the predetermined temperature without being in the state of temperature equilibrium, control suitable for such a situation cannot be performed.

Accordingly, an object of the invention of claim 1 is to provide a stove with a cooking function capable of preventing an unforeseen situation of a user who is not cooked at the time of meal.

The invention of Claims 2 and 3 makes it a subject to provide the stove with the cooking function which can complete cooking even when the pot with low thermal conductivity, such as a quality pot, is used.

1 is a front view of a gas stove with a cooking function according to an embodiment of the present invention.

2 is an enlarged view of the operation panel of FIG.

3 is an enlarged view of the vicinity of the thermal control lever of the standard cooking furnace used in the cooking of FIG.

4 is a schematic block diagram showing the internal structure of FIG.

FIG. 5 is a schematic block diagram clearly showing a constitution for determining the type of pot in the controller of FIG. 4; FIG.

FIG. 6 is a schematic block diagram clearly showing a configuration for discriminating thermal power and cooking amount in the control unit of FIG. 4; FIG.

FIG. 7 is a schematic block diagram clearly showing a configuration for pot thickness determination in the controller of FIG. 4; FIG.

FIG. 8 is a schematic block diagram clearly showing a configuration for discriminating presence or absence of instantaneous feed in the controller of FIG. 4; FIG.

9 is a schematic block diagram for explaining that a setting mode switching unit is included in a control unit.

FIG. 10 is a block diagram illustrating that data is stored in a control unit of FIG. 4. FIG.

11 is a first flowchart illustrating a method of controlling a gas stove having a cooking function according to an embodiment of the present invention.

12 is a second flowchart illustrating a method of controlling a gas stove having a cooking function according to an embodiment of the present invention.

13 is a third flowchart illustrating a method of controlling a gas stove with a cooking function according to an embodiment of the present invention.

14 is a fourth flowchart illustrating a method of controlling a gas stove having a cooking function according to an embodiment of the present invention.

15 is a fifth flowchart illustrating a method of controlling a gas stove having a cooking function according to an embodiment of the present invention.

16 is a sixth flowchart illustrating a method of controlling a gas stove having a cooking function according to an embodiment of the present invention.

17 is a seventh flowchart showing a method for controlling a gas stove having a cooking function according to an embodiment of the present invention.

FIG. 18 is a block diagram for explaining processing of steps 207, 209, and 210 of FIG.

FIG. 19 is a graph showing the state of data sampled in step 207 of FIG.

20 is a graph for explaining steps 207, 208, 209, and 210 of FIG.

FIG. 21 is a graph for explaining the case where the processes of steps 213, 214, 215, 216, 217, 218, and 236 are executed based on the processes of steps 204 and 208 of FIG.

22 is a graph for explaining the processing after step 219 in FIG.

FIG. 23 is a graph for explaining the processing after step 237 in FIG.

24 is a graph for explaining the processing after step 244 in FIG.

25 is a graph for explaining step 247 of FIG.

FIG. 26 is a flowchart showing a case where the step 216 of FIG. 12 is replaced with the step 302, and the data Δt ₂ is used for the determination of the thermal power and the amount of cut.

FIG. 27 is a flowchart in the case where step 247 of FIG. 16 is taken as determination of pot thickness

FIG. 28 is a flowchart corresponding to FIG. 14 in the case where step 244 is taken as a determination of the pot thickness and the presence or absence of instant blade;

29 is a first flowchart illustrating a method of controlling a gas stove having another cooking function according to the embodiment of the present invention;

30 is a second flowchart showing a method of controlling a gas stove having another cooking function according to the embodiment of the present invention;

31 is a third flowchart illustrating a method of controlling a gas stove with another cooking function according to the embodiment of the present invention.

FIG. 32 is a schematic block diagram showing pot thickness and instant feed determining unit for determining pot thickness and instant feed in step 618 of FIG.

Fig. 33 is a diagram showing the configuration of control when a pot with low thermal conductivity such as vaginal pot is used;

Fig. 34 is a flowchart showing unbalance control for continuing cooking when a pot with low thermal conductivity such as a vagina pan is used.

35 is a graph corresponding to the processing shown in FIG. 34;

Explanation of symbols for main parts of the drawings

101-Gas cooker with cooking function 161-Equilibrium temperature detector

143-Control unit 171-Notification unit

In order to solve the above problems, the invention of claim 1 is provided with a cooking apparatus having a cooking function capable of being cooked by heating a pot in use, comprising a measuring means, a temperature equilibrium detection means, a control means and a notification means. It is characterized by. The measuring means measures the temperature of the pan. The temperature equilibrium detection means detects the temperature equilibrium state of the pot in accordance with the measurement result of the measurement means. The control means executes error control to stop the heating as unbalanced control when the temperature balance state detection means does not detect the temperature balance state within a predetermined temperature range. The notification means notifies abnormality as the control means executes error control. According to such an invention, it can be notified that the temperature equilibrium state is not detected in the predetermined temperature range and the cooking is finished without sufficient absorption of the rice.

The invention of claim 2 is characterized by comprising a measuring means, a temperature equilibrium detection means and a control means in a furnace having a cooking function capable of being cooked by heating a pot in use. The measuring means measures the temperature of the pan. The temperature equilibrium detection means detects the temperature equilibrium state of the pot in accordance with the measurement result of the measurement means. When the temperature balance state detection means does not detect the temperature balance state up to a predetermined temperature range, the control means performs unbalance control to switch over from the thermal power to the small thermal power at the predetermined temperature and continue cooking. According to this invention, when the temperature equilibrium state is not detected up to a predetermined temperature range, it is possible to execute control to finish cooking by continuing cooking rather than stopping heating.

According to a third aspect of the present invention, in a furnace having a cooking function capable of being cooked by heating a pot in use, a measuring means, a temperature equilibrium detection means, and a control means are provided. The measuring means measures the temperature of the pan. The temperature equilibrium detection means detects the temperature equilibrium state of the pot in accordance with the measurement result of the measurement means. If the temperature equilibrium detection means does not detect the temperature equilibrium state up to a predetermined temperature range, the control means switches from the thermal power to the small thermal power at the predetermined temperature as unbalanced control, and executes the absorption / boiling control. Afterwards, the thermal power is increased to control the cooking completion process. By such control, even when the temperature equilibrium state is not detected, the thermal power can be reduced to ensure the absorption of the rice to be made in the temperature equilibrium state, and then the cooking power can be completed by increasing the thermal power.

EMBODIMENT OF THE INVENTION Hereinafter, embodiment of this invention is described in detail based on drawing.

1 is a front view of a gas stove with a cooking function according to an embodiment of the present invention, FIG. 2 is an enlarged view of the operation panel in FIG. 1, and FIG. 3 is an enlarged view of the vicinity of the thermal power control lever in FIG. .

The gas stove 101 having a cooking function includes a standard burner 103 and a reinforcement burner 105 which can be cooked by heating a pot, and a grill burner 131 (see FIG. 4) although not shown in FIG. 1. That's the table. The pan heated by the standard burner 103 is mounted on a trivet, and a temperature sensor 107 for measuring the temperature of the bottom of the mounted pan is provided. The temperature sensor 107 is, for example, a thermistor. On the front of the gas stove 101 having a cooking function, an opening and closing door 109 is attached to the grill chamber in which the grill burner 131 is installed. Moreover, the operation panel 111 as shown in FIG. 2 is provided in the left side of the opening / closing door 109. As shown in FIG.

The operation panel 111 is provided with operation keys such as tang key (湯 沸 key: 113), tempura key 115, and cooking key 117. In particular, the cooking key 117 has the standard cooking mode every time it is pressed. This key selects the cooking mode to which the quick cooking mode is switched. Which cooking mode is selected can be determined by which of the quick cooking lamp 117a and the standard cooking lamp 117b is lit. In addition, the tanbi lamp 113a is provided in correspondence with the tanbi key 113, and the 160 degreeC lamp 115a, the 180 degreeC lamp 115b, and the 200 degreeC lamp 115c are installed in correspondence with the frying key 115, respectively. It is.

The ignition operation button 119a corresponding to the standard burner 103, the ignition operation button 119b corresponding to the reinforcement power burner 105 are provided on the front surface of the gas stove 101 having a cooking function in addition to the operation panel 111. An ignition operation button 119c corresponding to the grill burner 131 is provided, and the corresponding burners 103, 105, and 131 can be ignited by pressing the respective ignition operation buttons 119a, 119b, and 119c. have. In addition, after each burner is ignited, the thermal power is adjusted by the operation of the thermal control levers 121a, 121b, 121c provided corresponding to each of the ignition operation buttons 119a, 119b, and 119c, and the throttle shown in FIG. The openings of the valves 1121a, 1121b, and 1121c are adjusted.

As shown in Figure 3, for example, the thermal control lever 121a is a lever that can move from 'strong' to 'weak', whereby the opening degree of the throttle valve 1121a is changed to the standard burner 103 Firepower is adjusted. The amount of heating required for cooking is about 1,300 kcal / h, which is drawn with a thick line 123 so as to correspond to the thermal power, and is also labeled as cooking. Therefore, the user can easily cook delicious rice by moving the thermal control lever 121a to a position under the thick line 123 when cooking. In addition, the thermal power of the standard burner 103 corresponding to the thick line 123 is the thermal power that serves as a standard for making delicious rice, and the strength of the thermal power corresponds to the thermal power corresponding to the thick line 123.

In addition, a battery replacement sign 125 and a grill ignition confirmation lamp 127 are also provided on the front surface of the gas stove 101 having a cooking function.

FIG. 4 is a schematic block diagram showing an internal configuration of a gas furnace having a cooking function of FIG. 1.

Gas is supplied to each of the standard burner 103, the reinforcement burner 105, and the grill burner 131 through the gas pipe 129. The gas pipe 129 is branched for the standard burner 103, the reinforcement burner 105, and the grill burner 131, and safety valves 133a, 133b, and 133c are provided for each branched gas pipe. Throttle valves 1121a, 1121b, and 1121c corresponding to the thermal control levers 121a, 121b, and 121c are respectively provided between the safety valve 133a and the standard burner 103, the safety valve 133b, and the reinforcement power burner 105. It is provided between the safety valve 133c and the grill burner 131 in between. These thermal control levers 121a, 121b, 121c are controlled by the user as described above and are not related to the control unit 143 described later. The gas pipe 129 is further branched between the safety valve 133a and the throttle valve 1121a corresponding to the fire control lever 121a, and the solenoid valve 135 is provided for the branched gas pipe on one side. . When the solenoid valve 135 is closed, it becomes about 350 kcal / h of thermal power, and when the solenoid valve 135 is open, it is adjusted by the throttle valve 1121a corresponding to the thermal power control lever 121a. It becomes firepower.

The standard burner 103, the reinforcement burner 105, and the grill burner 131 are respectively ignited by sparks of the electrodes 139a, 139b, 139c, and 139d connected to the igniter 137. The ignition is performed by the ignition checker 141a corresponding to the standard burner 103, the ignition checker 141b corresponding to the reinforcement burner 105, and the ignition checker 141c corresponding to the grill burner 131. Is detected. The ignition checkers 141a, 141b, and 141c are, for example, thermocouples.

The safety valves 133a, 133b and 133c, the solenoid valve 135, the temperature sensor 107, the ignition checkers 141a, 141b and 141c and the igniter 137 are connected to the control unit 143, and the operation panel ( 111) is controlled by a signal from the operation board 145 which is operated by the ignition operation buttons 119a, 119b, and 119c. The control unit 143 also stores data for cooking, and the safety valve 133a and the like are also controlled by this data.

FIG. 5 is a block diagram that clarifies the configuration of the pot type discriminating unit in the control unit of FIG. 4.

The pot type determination unit 147 includes a temperature sensor 107, a determination unit 149, a timer 151, and a temperature equilibrium state determination unit (temperature equilibrium state detection means of the present invention: 153). The memory 155 is provided in the determination unit 149. The operation will be described later, but the type of the pot heated by the standard burner 103 is based on the temperature information obtained by the temperature sensor 107 and the time information obtained by the timer 151. Determine.

FIG. 6 is a block diagram clarifying the configuration of the thermal power and the cooking quantity discriminating unit in the control unit of FIG. 4.

The thermal power and cut amount discrimination unit 157 includes a temperature sensor 107, a determination unit 149, a timer 151, and a temperature balance state determination unit 153. The memory 155 is provided in the determination unit 149. In addition, the operation will be described briefly, and the determination unit 149 collects the heat and the pot of the standard burner 103 based on the temperature information obtained by the temperature sensor 107 and the time information obtained by the timer 151. Determine the amount of cooking.

FIG. 7 is a block diagram clarifying the configuration of the pot thickness discriminating unit in the control unit of FIG. 4.

The pot thickness determination unit 159 includes a temperature sensor 107, a determination unit 149, and a temperature equilibrium determination unit 153, and an equilibrium temperature detection unit 161 is installed in the temperature equilibrium determination unit 153. It is. As described below, the equilibrium temperature detector 161 determines the equilibrium temperature and detects the temperature when the pot to be heated is regarded as the temperature equilibrium state by taking sampling data of the temperature for a predetermined time as described below, and based on the time information. Determine temperature information. Therefore, the discriminating unit 149 determines the thickness of the pot to be heated based on the temperature information obtained by the temperature sensor 107 and the time information used when determining the equilibrium temperature. Detailed operations will be described later.

FIG. 8 is a block diagram that clarifies the configuration of the instantaneous feed presence discrimination unit in the controller of FIG. 4.

The instantaneous wing presence determination unit 163 includes a temperature sensor 107, a determination unit 149, a timer 151, and a temperature drop point detection unit 165. The discriminating unit 149 determines the presence or absence of the instantaneous winging on the basis of the temperature information obtained by the temperature sensor 107 and the time information obtained by the timer 151. Here, the "momentary ripening" means to switch the thermal power of the standard burner 103 from weakening to hardening for a short time before cooking and evaporating water to cook.

FIG. 9 is a block diagram clearly showing a selection mode switching unit, which is another configuration in the control unit of FIG. 4.

The control unit 143 has a selection mode other than the temperature equilibrium state determination unit 153 which determines the temperature equilibrium state of the pot heated by the standard burner 103 based on the temperature information obtained by the temperature sensor 107 as described above. The switch 167 is included. The selection mode switching unit 167 is for switching the mode selection from the standard collection to the quick collection and from the quick collection to the standard collection by the operation of the cooking key 117. In addition, the selection mode switching unit 167 may not switch the mode selection by receiving the output of the temperature balance state determination unit 153 even when the cooking key 117 is operated. This point will be described later.

10 is a block diagram for explaining that data is stored in the control unit 143.

The data storage unit 169 is provided in the control unit 143, and the cooking time data, the cooking time MAX data, and the cooking time MIN data are stored corresponding to each of the standard cooking and quick cooking modes. The data storage unit 169 stores common data of the standard cooking mode and the quick cooking mode, and the cooking time extension MAX data which is the maximum cooking time when the cooking time is extended. The notification unit 171 is connected to the control unit 143, and the notification unit 171 operates when the control unit 143 performs error control on the cooking control. In addition, the notification part 171 is not shown in FIG.

FIG. 11 is a first flowchart showing the cooking control of a gas stove having a cooking function according to the embodiment of the present invention, FIG. 12 is a second flowchart, FIG. 13 is a third flowchart, FIG. 14 is a fourth flowchart, and FIG. 15 is a fifth flowchart, FIG. 16 is a sixth flowchart, and FIG. 17 is a seventh flowchart.

Hereinafter, while describing according to the flowcharts of FIGS. 11 to 17, the block diagram of FIG. 18 and the graph of FIGS. 19 to 25 will be described in detail.

Referring to Fig. 11, when the cooking control starts, as shown in step 201, the thermal power of the standard burner 103 is controlled to be reinforced. In step 201, the reinforcement is the thermal power adjusted by the throttle valve 1121a corresponding to the thermal power control lever 121a when the solenoid valve 135 is open. In addition, as described above, the control unit 143 does not recognize the adjustment state of the throttle valve 1121a corresponding to the thermal control lever 121a, and the control unit 143 can recognize whether the solenoid valve 135 is opened or closed. As it is only, the following kinds of pot discrimination are necessary.

Next, in step 202, the initial temperature is determined while the thermal power is strengthened. The determination in step 202 is made by whether it is less than 60 degreeC. When it is 60 degreeC or more, it will go to step 204, but when it is less than 60 degreeC, it will become a hot start error in step 203. That is, the controller 143 extinguishes the standard burner 103 by setting the safety valve 133a in the closed state.

In the case of going to step 204, measurement and storage of the data? T ₁ for determining the type of the pot heated by the standard burner 103 are executed. The data Δt ₁ means a temperature rise time taken for the temperature of the pan heated by the standard burner 103 to rise from 60 ° C to 75 ° C. In step 204, the determination unit 149 recognizes how much time the timer 151 measures while the temperature sensor 107 measures the temperature change from 60 ° C to 75 ° C, and stores it in the memory 155. Is executed.

Next, in step 205, it is determined whether or not the temperature of the pan is 90 ° C or higher. This is because when the temperature becomes higher than 90 ° C, the heated pot may reach a temperature equilibrium state. Therefore, when it reaches 90 degreeC or more, the process for measuring the temperature equilibrium state is started in step 206. The temperature balance state is measured by operating the temperature balance state determination unit 153 in the control unit 143 shown in FIG. The equilibrium temperature detection unit 161 is provided in the temperature equilibrium state determination unit 153, and the equilibrium temperature detection unit 161 executes the processing in step 207.

19 is a graph for explaining the equilibrium temperature determination process.

Referring to Fig. 19, the equilibrium temperature determination process is executed by sampling the data of the temperature sensor 107 every 15 seconds. The equilibrium temperature is determined when the following condition 1 and condition 2 are satisfied.

Condition 1 -2 ℃ ≤T _N -T _N-2 ≤ + 2 ℃

Condition 2 When condition 1 is satisfied three times in succession, T _E3 , T _S

-2 ℃ ≤T _E3 -T _S ≤ + 2 ℃

However, T _N is the latest measured temperature data, T _N-2 is the data of two revolutions of T _N , T _E3 is the third time condition 1, T _N , T _S is the first time condition 1 T _N-2 .

And if condition 2 is satisfied, T _E3 is determined as an equilibrium temperature. In addition, if there is the equilibrium temperature is determined in advance, and changes the equilibrium temperature only if lower than the equilibrium temperature T is determined beforehand by T _{E3 E3.}

Next, when the equilibrium temperature is determined in step 207, the process goes to step 208 which is a normal cooking control processing step, and when the equilibrium temperature is not determined, the process goes to step 209.

Step 209 is a step for determining whether the measured temperature of the temperature sensor 107 is 140 ° C. or higher. If it is not 140 ° C. or higher, the flow returns to step 207 and if it is 140 ° C. or higher, the operation goes to step 210 and an unbalanced error occurs. . Usually, equilibrium temperature is determined up to 140 ° C, but the equilibrium may occur at a temperature of 140 ° C or higher, or an equilibrium may not be obtained, such as when using a pot with low thermal conductivity such as vagina pot.

The reason why about 140 degreeC was used as a reference of an unbalanced error in step 209 is demonstrated. Even in the case of metal pots such as aluminum, if the pot thickness is thick, the temperature equilibrium is shown around 130 ℃, and this case is distinguished from the case where a low thermal conductivity pot such as vaginal pot is used. This is to avoid unbalanced errors.

In FIG. 20, the case where there exists a temperature equilibrium state to 140 degreeC, and the case where there is no temperature equilibrium state is shown. The temperature equilibrium may be determined at the time of H1, such as a pot of aluminum or enamel.However, for example, a pot having a low thermal conductivity, such as a pan, for example, a pan, such as a pan, can detect the temperature equilibrium at 140 ° C (measurement temperature). Fire at 140 ℃ (H2) when temperature is not equilibrated even if The fire extinguishing is executed by the safety valve 133a receiving the control signal from the control unit 143 shown in FIG. 18 becoming closed from the open state. Thus, the control part 143 performs the error control which stops heating as unbalanced control. And when the control part 143 performs error control, the notification part 171 which received the signal from the control part 143 notifies a user that it performed the error control. Notification is triggered by a lamp or buzzer. As a result, the user can know that cooking has not been performed, for example, after re-ignition, the user can take some measures to complete cooking such as manually adjusting the thermal power.

In addition, even if the cooking key 117 is operated by mistake while cooking oil, the temperature equilibrium state is not detected and the fuel is extinguished at the time of 140 ° C and notified by the buzzer. Thereby, the user can switch to the correct cooking mode and continue cooking, for example by operating the fry key 115 again.

In addition, H3 of FIG. 20 shows the equilibrium point of determination when a vapour pan is used and continues to heat without extinguishing even if it exceeds 140 degreeC. In the error control as the unbalanced control, the safety valve 133a is completely closed to extinguish the fire. However, at 140 ° C, the solenoid valve 135 is first closed and the thermal power is reduced to 350 kW by a timer shown in the figure. After a predetermined time has elapsed, the safety valve 133a may be closed to extinguish the fire. The taste may be lower compared to the case of using a metal pot such as an aluminum pot, but the cooking time may be almost completed in the step of switching to weakening at 140 ° C. This is because it can be made somewhat delicious by obtaining.

In addition, as unbalanced control for continuing cooking in a case of a low-temperature vaginal pot or the like, as shown in FIG. 33, the controller 143 is provided with a timer 151, and the controller 143 according to the flowchart shown in FIG. By carrying out unbalance control and cooking, the cooking can be completed and the taste can be secured even when the temperature equilibrium state is not detected up to about 140 ° C.

It demonstrates concretely. Unbalance control is started to continue cooking by going from step 209 to step 210a. In step 210a, since the equilibrium temperature is not detected up to 140 ° C and the temperature is not in equilibrium, the thermal power is switched from reinforced (approximately 1300 kW) to weakened (approximately 350 kPa), and the control unit 143 closes the solenoid valve. Is executed.

Switching to the weakening at 140 ° C. in step 210a distinguishes between the vaginal pot and the thick metal pot as described above, and absorbs the rice while leaving sufficient moisture in the pot such as the vaginal pot. This is because the boiling process is started.

As described above, the control unit 143 closes the solenoid valve 135 so that the thermal power is weakened, and the control unit 143 opens the solenoid valve 135 so that the thermal power is enhanced, and the same applies to the following.

Then, as shown in step 210b, the heating in the weakening is continued for 5 minutes. This is because the heating in the weakening for 5 minutes causes the absorption and boiling step of the rice to be made at the temperature equilibrium when the metal pot such as aluminum is used substantially, even when the pan is used. In step 210c, the thermal power is returned to reinforcement, and the cooking process is performed in reinforcement until it exceeds 155 ° C as shown in step 210d. If the temperature exceeds 155 ° C, the thermal power is reduced to weakening and the steaming process is performed.

In step 210f, it is determined whether the temperature is 160 ° C or higher. This discrimination is necessary because, although the thermal power for performing the steaming step is switched to a weakening in step 210e, moisture may be evaporated and the temperature rises for 7 minutes to be described later, resulting in excessive seizure.

When the temperature rises by 160 ° C or more, the thermal power is switched to reinforcement in step 210g, and cooked in reinforcement for 20 seconds after digestion as shown in step 210h to complete cooking.

On the other hand, if the temperature does not reach 160 ° C or higher in step 210f, the process goes to step 210i and loop processing is performed. If 7 minutes elapse without reaching 160 ° C or higher, the thermal power is switched to stepped up in step 210j, and the operation shown in step 210k is performed. As cook for 60 seconds in the fortified digestion to complete cooking.

In the step 210h process, the reinforcement time is set to 20 seconds because the moisture will evaporate when reaching 160 deg.

35 shows a graph corresponding to the process in FIG. 34. H2a is a time point when the thermal power of step 210a is switched to weakening, H2b is a time point when the thermal power of step 210c is switched to reinforcement, and H2c is a time point when the thermal power of step 210e is switched to weakening. H2d is the time when the thermal power is reduced to weakening when going from step 210f to step 210g, and H2e is the time when cooking is completed when going from step 210g to step 210h. H2f is a time point when the thermal power is switched to reinforcement when going from step 210f to steps 210i and 210j, and H2g is a time point when cooking is completed when going from step 210j to step 210k.

In addition, as described later, a notification is made by the notification unit 171 such as a buzzer upon completion of cooking.

The notification unit 171 can change the form of notification by varying the lighting method and the buzzer sound. In addition, a notification unit corresponding to the error control may be provided, or only a lamp or a buzzer or a combination of the lamp and the buzzer may be notified. The lamp display method, the buzzer ringing method and the like can also be arbitrarily used.

Next, in step 208, measurement and storage processing of pot type discrimination data? T ₂ is performed in the case of standard cooking, and measurement and storage processing of firepower and cooking quantity discrimination data? T ₂ is executed in the case of fast cooking. Δt ₂ is the elapsed time from when the equilibrium temperature is detected to the equilibrium temperature + 6 ° C., which is a period that can be regarded as a temperature equilibrium state of the pot. In the case of standard cooking, the determination unit 149 receives the equilibrium temperature detection signal from the temperature equilibrium determination unit 153 of FIG. 6 to operate the timer 151, and the temperature sensor 107 equilibrium temperature + 6 ° C. Is measured by recognizing the measurement time of the timer 151 and storing it in the memory 155. In the case of fast collection, the discriminating unit 149 of Fig. 6 executes the same operation.

Next, in step 211, the selection of the cooking mode is not switched. On the contrary, each time the cooking key 117 is pressed until the cooking control is started and the step 208 is finished, the mode selection can be switched from the quick cooking to the standard cooking or from the standard cooking to the fast cooking. That is, as shown in Fig. 9, the selection mode switching unit 167 switches the selection mode by the operation of the cooking key 117 until step 211, but the temperature balance state determination unit 153 executes the processing of step 208. By outputting a signal indicating the end of the equilibrium state to the selection mode switching unit 167, the selection mode switching unit 167 does not switch modes even if the cooking key 117 is operated after step 211.

This is for ensuring reliability since the control after step 211 differs between the standard cooking mode and the quick cooking mode, and switching of modes in other control processes causes malfunction. The mode switching up to step 211 is because the convenience of the apparatus can be improved by allowing the flexibility of the apparatus by allowing the switching of the modes as much as possible without always cooking the selected mode. In particular, since the standard burner is used for cooking, the number of go-ro burners that can be used decreases, and thus, when there is a problem in other cooking, the user may want to complete cooking quickly by switching from the standard cooking mode to the fast cooking mode.

In addition, only two kinds of mode selections are available: standard cooking mode and quick cooking mode. For example, various modes such as cooking mode of vegetable rice can be considered, and even in this case, cooking setting mode can be switched to common control. The mode may not be switched by other control. For mode switching, for example, when there are three types of modes, one mode determines whether or not it is possible to switch between the remaining two modes without having to decide whether or not to switch to all common controls. You may make it possible to determine switchable or impossible regarding the remaining two modes.

Next, in step 212 of Fig. 12, it is determined whether the selection of the cooking mode is the standard cooking mode or the quick cooking mode. In the standard cooking mode, the process goes to step 213. In the quick cooking mode, the process goes to step 219. Step 213 is a step of pot type discrimination 1, and discriminates the material of the pot being heated depending on whether the value of? T ₁ stored in the memory 155 of FIG. 5 is 75 seconds or more or less than 75 seconds. That is, the determination unit 149 determines whether the pot is made of a material having a low thermal conductivity, such as enamel and stainless steel, or a pot made of a material having a high thermal conductivity, such as an aluminum pot, according to the value of the data Δt ₁ stored in the memory 155. do. If it is 75 seconds or more, it goes to step 214, and it is determined that the pot type is a material with low thermal conductivity, and if it is less than 75 seconds, it goes to step 215 and it is determined that the pot type is a material with high thermal conductivity.

Next, when it is determined in step 215 that the pot type is a material having high thermal conductivity, the process goes to step 216 to determine the pot type. As a result, if data △ t ₂ is less than 230 seconds, it goes to step 217 to determine the type pot 1 is determined to be invalid. On the other hand, when data △ t ₂ is not less than 230 seconds, go to step 218 to determine the type pot 1 is determined to be accurate. That is, the discriminating unit 149 of FIG. 5 discriminates the pot type based on the data Δt ₂ stored in the memory 155. The judging of the pot type in this manner is because the pot type determination 1 in step 213 is not necessarily correct. Therefore, by judging the pot type, the accuracy of the pot type determination in step 213 can be confirmed, and control can be made more accurate by correcting even if it is wrong. If it is determined in step 217 that the pot type discrimination 1 is wrong, the pot being heated goes to step 214 where it is determined that the material is low in thermal conductivity.

Next, when it is determined in step 214 that the material is low in thermal conductivity, the flow goes to step 236 and the fire power of the standard burner 103 is switched from reinforcement to weakening. This switching is performed by the determination unit 149 of FIG. 5 giving the control signal to the solenoid valve 135 based on the determination result so that the solenoid valve 135 is closed from the open state. Even if the solenoid valve 135 is closed, since the gas pipe 129 connected to the standard burner 103 branches as shown in FIG. 4, gas is supplied. The thermal power at step 214 is about 350 kcal / h.

In Fig. 21, a graph corresponding to the process in step 213 is drawn. The graph located above is a graph corresponding to the case of going to Step 213, Step 215, Step 216, Step 217, Step 214, and Step 236 (pot with low thermal conductivity), and the graph located in the middle is Step 213, Step 215, The graph corresponding to the case where it goes to step 216 and the step 218 (pot with high thermal conductivity), and the graph located below is the graph corresponding to the case where it goes to step 213, step 214, and step 236 (pot with low thermal conductivity). Here, H4 and H5 are points of determination of the equilibrium temperature, and H6, H7 and H8 are points of termination of the temperature equilibrium state. In addition, H6 and H8 are the time when the thermal power switch from strengthening to weakening.

Returning to step 219 of FIG. 12, in step 219, the thermal power of the standard burner 103 and the cooking quantity taken from the pot are determined. This determination is performed by the determination unit 149 of FIG. 6 determining whether the data Δt ₂ stored in the memory 155 is 230 seconds or more or less. If there is more than 230 seconds, go to step 220 switching temperature of a weakening in the enhanced in step 221 is determined smaller the evaluation value of the thermal power and cooking amount T _k is set to 145 ℃, cooking time of weakening t _j is set to 2 minutes The instant benefit is set to 'no'. Less than 230 seconds, a switching temperature to go to step 222 of weakening in enhanced at step 223 it is determined larger the evaluation value of the thermal power and cooking amount T _k is set to 135 ℃, cooking time t _j of weakness is set to 3 minutes, The instant benefit is set to 'no'.

Next, after step 221 or step 223, it is determined in step 224 of FIG. 15 whether or not the measurement temperature of the temperature sensor 107 is equal to or larger than the switching temperature T _k . If it is less than T _k, the process goes to step 232, and if it is more than T _k , the process goes to step 225 and the thermal power of the standard burner 103 is switched from strengthening to weakening. The switching here is also carried out by controlling the solenoid valve 135 from the open state to the closed state. Therefore, the thermal power is about 350 kcal / h. In step 226, the cut-off time t _j starts.

Next, step 227 of FIG. 16 is processed and it is determined whether or not the pot type is a material having high thermal efficiency. Since both step 221 and step 223 are instantaneous gain "no", it goes to step 228 and determines whether the MAX time after start has passed. Here, the MAX time refers to 20 minutes, which is the MAX time for the fast cooking time stored in the data storage unit 169 of FIG. 10, and when 20 minutes have elapsed, the process goes to step 231 of FIG. Go to step 229. In step 229, it is determined whether the set t _j time has elapsed. T _j here is 2 minutes or 3 minutes set in step 221 or step 223. If t _j has not ended, the process returns to step 228. If t _j has ended, the process goes to step 230. In addition, t _j is the cooking time data of the quick cooking time stored in the data storage part 169 of FIG. The cooking time data is not set to the time after starting, but to the time of weakening after the thermal power is switched. This is the time for α conversion. In step 230, it is determined whether the MIN time has elapsed since the start. The MIN time is set to 12 minutes as the cooking time MIN data of the fast cooking service stored in the data storage unit 169 of FIG. If the MIN time has not elapsed, the loop processing is executed. If the MIN time has elapsed, the process proceeds to step 231.

Step 228, step 229, if the by the process of the step 230, cooking completion is the end of the t _j, and the t _j end if between the MAX time and MIN time, t _j end exceeds MAX time MAX Time, and if t _j is less than MIN time, execution is performed until MIN time. By doing the above, even in the case of fast cooking, since the cooking of the MIN time is performed, a certain taste is guaranteed.

In addition, step 231 of FIG. 17 is a determination step of the presence or absence of instantaneous ripening, and since both of step 221 and step 223 become instantaneous ripening "no", final processing of cooking completion is performed.

In FIG. 22, the graph corresponding to the process after step 219 is drawn. The graph located on the upper side corresponds to the graph when going to Step 219, Step 222, and Step 223 (large power and range), and the graph located on the lower side goes to Step 219, Step 220, and Step 221 (Fire and The amount of cooking is small). Here, H9 is the point at which the equilibrium temperature is determined, H10 and H11 are the point at which the thermal power is switched from strengthening to weakening, and H12 and H13 are the point of extinguishing. H10 corresponds to 135 ° C, and H11 corresponds to 145 ° C. The reason why the switching temperature is changed in this way is that the degree of tendency to press depends on the evaluation value of the thermal power and the cooking quantity. In addition, various kinds of discrimination are not performed as in the standard cooking described later, but this is because time is given priority over taste in the fast cooking.

Next, the case where the process goes to step 232 of FIG. 15 will be described. In step 232, it is determined whether the MAX time has elapsed since the start. If it has not elapsed, the process returns to step 224 and loops. If so, the flow advances to step 233 to extend the time. In this case, the temperature T _k is the temperature at which thermal power is switched from strengthening to weakening, and this temperature indicates that cooking is completed by evaporation of water, so if the temperature is not reached, even if the MAX time has elapsed, This is because it is necessary to extend the cooking until the cooking is completed. If 30 minutes have not elapsed since the start in step 234, the process returns to step 224 and loops. If 30 minutes have elapsed, the process goes to step 235 and a cooking time error occurs. Even if the cooking time is extended in step 233, 30 minutes after the start indicates that any abnormality has occurred. In this case, the control unit 143 of FIG. 10 executes error control to close the safety valve 133a in the open state. Digest it in a state. The notification unit 171 receives the abnormal signal from the control unit 143 and notifies the user of the abnormality. Here, 30 minutes after the start is the cooking time extension MAX data stored in the data storage unit 169 of FIG. 10, and in the case of the fast cooking, the MAX data is 20 minutes, and thus the time extension of 10 minutes is allowed. As described above, by extending the time, the cooking time is secured until the completion of cooking, and when the time exceeds the upper limit of the time extension, the abnormality is notified, thereby ensuring safety. Therefore, in the case of error control, the user can take a countermeasure according to the error control.

Regarding error control, in addition to closing the safety valve 133a as described with reference to FIG. 18, the solenoid valve 135 may be closed first, and the safety valve 133a may be closed after a predetermined time has elapsed. The notification unit 171 is also similar to the case described with reference to FIG.

Next, the case from step 236 of FIG. 12 to step 237 of FIG. 13 will be described. In step 237, it is determined whether 90 seconds have elapsed since the switching of the firepower from the strengthening to the weakening. The loop processing is executed until 90 seconds have elapsed, and when 90 seconds have elapsed, the process goes to step 238 and the processing of pot type determination 3 is performed. Pot type discrimination 3 is performed depending on whether the temperature of the pot to be heated is greater than or equal to 127 ° C or less when 90 seconds have elapsed. That is, after the determination unit 149 of FIG. 5 outputs the control signal for switching to the solenoid valve 135, the timer 151 determines whether 90 seconds have elapsed and the temperature when the 90 seconds has elapsed is determined by the temperature sensor 107. Recognize by the measurement of). The determination unit 149 can determine that the pot type discrimination 1 or the pot type discrimination 2 is correct as shown in step 239 when the temperature is 127 ° C. or higher, and the pot type as shown in step 241 when the temperature is less than 127 ° C. Judgment 1 or pot type determination 2 can be judged as wrong. Up to step 238, since the pot type is determined to be a material having low thermal conductivity, the same determination is maintained at step 239, and at step 241, the material is corrected to have a high thermal conductivity.

If a mistake in the pot type discrimination is found in step 241, the control must be returned to the beginning in step 242 so that the firepower is switched from weakening to strengthening. Then, in step 243, the temperature T _k switched from the strengthening to the weakening is set to 135 ° C, the cooking time t _j of the weakening is set to 7 minutes, and the instantaneous feed is set to 'no'. On the other hand, if it is determined in step 239 that the pot type discrimination is correct, the process goes to step 240 and the cooking time t _j of the weakening is set to 5 minutes, and the instant feed is set to ' _Y '. However, instant feed time t _c is 30 seconds.

When the pot types are sorted together, the first discrimination (pot type discrimination 1) is performed in step 213, and the trial discrimination (pot type discrimination 2) is performed in step 216, and the pot types are almost accurately determined by the two discriminations. Is determined. As a result, the processing in step 236 and the processing after step 244 described later are greatly different. However, if it is determined in step 214 that the pot type is a material having low thermal conductivity and goes to the process of step 236, pot type determination 3 is executed again in step 238. This is because materials with low thermal conductivity such as enamel and stainless steel are easily pressed during cooking. By performing the pot type discrimination several times as described above, the possibility of misjudging the pot type is reduced as much as possible. Then, by changing the cooking control in accordance with the determination result, it is possible to heat the rice sufficiently so as not to be pressed, and to cook the delicious rice.

In addition, although determination of the type of pot is performed three times, only one time may be performed. Or two types may be combined and it is arbitrary. In addition, the pot type determination data △ t ₁ is safe to determine the type of the pot by the temperature rising during Although the temperature rise time required to raise the temperature between the predetermined, certain time. That is, the type of pot discrimination here may be based not only on time information but also on both time information and temperature information. In addition, the pot type discrimination data Δt ₂ represents the duration of the temperature equilibrium state. The original equilibrium temperature time should be measured, but it is not actually continued at a constant temperature until the temperature rises to 6 ° C from the detected equilibrium temperature. It is regarded as temperature equilibrium and is not limited to 6 ° C. In addition, in pot type determination 3 of step 238, not only the temperature is used but also the time elapses of 90 seconds is assumed, so that both the temperature information and the time information are used. In addition, the pot type determination unit 147 of FIG. 5 is provided with a memory 155, and the memory 155 stores data Δt ₁ and Δt ₂ in the standard cooking or quick cooking mode until step 211. This is because Δt ₂ is used for judging the type of the pot, or for determining the thermal power and cooking capacity, since the data can be switched and the judgment time of the data is different. In this case, the same path is executed until the end of the common control capable of mode switching. However, as will be described later, when the pot type is determined without storing the data and the cooking control is executed based on the determination result, data storage is not necessary.

After step 243, the process proceeds to step 224 of FIG. 15, and after step 240, the process proceeds to step 226 of FIG. 15. Since the subsequent processing overlaps with the above description, the description is omitted. However, the cooking time MAX data of the standard cooking mode is 24 minutes and 45 seconds, the cooking time MIN data is 14 minutes and 45 seconds, and the cooking time extension MAX data is 30 minutes like the fast cooking. In the case of Step 240, the weakening cooking time is 5 minutes, and the weakening cooking time of Step 243 is 7 minutes.

In FIG. 23, a graph corresponding to the process from step 236 of FIG. 12 to step 237 is drawn. The graph located at the top corresponds to the graph corresponding to the step (236, 237, step 238) and step 239 (pot with low thermal conductivity), and the graph located at the bottom goes to step 236, step 237, step 238, and step 241. This graph corresponds to the case of liver (pot with high thermal conductivity). Here, H14 is the point when the firepower is switched to weakening, and H15 is the point when 90 seconds have passed since the firepower is switched. The lower graph is T1 of less than 127 ° C at the time of H15, so the judgment is changed to a pot with high thermal conductivity. On the other hand, since the graph above is T2 of 127 ° C. or higher at the time of H15, the weakening and cooking is executed for 5 minutes, and switched to reinforcement for instant feeding at the time of H17, and digested at the time of H18 after 30 seconds. The lower graph is converted to weakening at the time of H16 reaching 135 ° C. and digested at the time of H19 after 7 minutes.

Next, in step 244, the thickness of the pan is determined. The determination of the pot thickness is performed depending on whether the equilibrium temperature determined by the equilibrium temperature determination unit 161 of the temperature equilibrium determination unit 153 is 114 ° C. or higher or less than that of the determination unit 149 of FIG. 7. In the case of 114 ° C or higher, it is determined that the thickness of the pan is thick in step 245, and the flow goes to step 246, and the switching temperature T _k is set to 135 ° C, the weakening cooking time t _j is set to 8 minutes, and the instantaneous ripening is 'Yu' Is set. However, instant feed time t _c is 15 seconds. On the other hand, when it is less than 114 degreeC, it is determined in step 255 that the thickness of a pan is thin, and it goes to step 256.

In step 256 it is measured to determine the amount of thermal and cooking data △ t _3. The measurement is performed by the timer 151 measuring the time while the temperature sensor 107 for measuring the temperature of the pot measures the temperature rise from 120 ° C to 130 ° C. Then, in step 257, the thermal power and the amount of cut are determined after the end of the measurement. △ t ₃ does not less than 20 seconds, the small the evaluation value of the thermal power and cooking amount determined in the step 258 is set to a switching temperature T _k is 145 ℃ of a weakening in the enhanced go to step 259, weakening cooking time t _j is 8 It is set in minutes, and the instant wing is set to 'u'. However, instant feed time t _c is 15 seconds. On the other hand, when Δt ₃ is judged to be less than 20 seconds in step 257, it is determined in step 260 that the evaluation values of the thermal power and the amount of cut are large, and the flow proceeds to step 261, where the temperature T _k for the transition from strengthening to weakening is set to 135 ° C. , The weakened cooking time t _j is set to 8 minutes and the instant ripening is set to ' _Y '. The instant feed time t _{c in} this case is also 15 seconds.

Further, the determination of the thermal power and the cooking amount is also performed in step 219, but step 219 is a quick cooking mode and step 257 is a standard cooking mode. The discriminating unit 149 of FIG. 6 selects data? T ₂ or? T ₃ used for the determination of the thermal power and the amount of cooked rice according to the mode selected by the cooker key 117.

Thus, the pot thickness is determined in step 244, and the thermal power and cooking amount are determined in step 257. Depending on the result, the weakening cooking time t _j and the instant boiling time t _c are the same, but the temperature for switching from strengthening to weakening is 135 ° C or 145. Set to a different temperature of ° C. That is, the pot thickness discrimination and the thermal power and the cooking quantity discrimination are both for setting the switching temperature.

After step 246, step 259, and step 261, all of them go to step 224, and after that, the process goes to step 227 after the above-described processing. Step 246, step 259, and step 261 are all instantaneous ripening "yu", and since it is determined that the pot type is a material having high thermal efficiency, the flow goes to step 247.

Step 247 is a determination step of the presence or absence of the instantaneous feed, and is determined according to whether the MIN value + 7 ° C or more is detected after the thermal power is switched from reinforcement to weakening. That is, when the temperature drop point detection unit 165 of FIG. 8 detects the temperature drop point that is the MIN value of the temperature, and the temperature sensor 107 detects the MIN value + 7 ° C. or more, the flow goes to step 249 to determine the determination unit 149. ) Is determined to be instantaneous vanity 'no', and if not detected, the flow proceeds to step 248 and the discriminating unit 149 determines that the instantaneous vane is 'yes'. In addition, detection of MIN value +7 degreeC or more is until the end of the weakening cooking time t _j by the steps of step 250 to step 230, and the timer 151 of FIG. 8 measures the time. Therefore, the presence or absence of instantaneous feed is performed by the temperature change for a predetermined time until it is judged that the weakened cooking time is finished after the thermal power is switched.

Here, the processing method of the temperature drop point detection unit 165 of FIG. 8 will be described. After switching from consolidation to weakening, the data of temperature sensor 107 is sampled every 5 seconds. And if four sampling data are collected, DT _n-2 = T _n-3 -T _n-2 and DT _n-1 = T _n-2 -T _n-1 and DT _n = T _n-1 -T _n Run the operation. However, T _n is the temperature measured by the latest temperature sensor 107, T _{n-1, 2, 3} are the temperatures before, 1, 2, and 3 times of T _n , and DT _n is the amount of temperature change for 5 seconds. Further, T _n that satisfies the following condition 3, which is the MIN value determination condition, is adopted as T _min .

Condition 3 0 ℃ ≤DT _n-2 ≤ + 15 ℃

Condition 4 0 ℃ ≤DT _n-1 ≤ + 15 ℃

Condition 5 0 ℃ ≤DT _n ≤ + 15 ℃

Condition 6 T _n 〈T _min

As new data continues to be sampled, the oldest data is discarded and the same processing is performed.

As such, since the MIN value is detected by the temperature drop point detection unit 165 of FIG. 8, the determination unit 149 measures the measured temperature of the temperature sensor 107 which satisfies T _min + 7 ° C. three times in succession. Therefore, it is possible to determine the momentary benefit 'nothing'. The determination of the presence or absence of the instant feed is because the result of the determination of the pot type, the thickness of the pot, the firepower and the amount of cooked rice determined in step 247 is not necessarily accurate. Because it can.

25 is a graph showing different results of the determination of the presence or absence of the instantaneous winging in step 247. H20 and H21 are T _k , and the thermal power is changed from reinforcement to weakening. H22 and H23 are the time when weakening cooking time t _j has elapsed from H20 and H21, and MIN value + 7 ℃ or more is detected during H20 to H22. It is digested in H22, and MIN value + 7 ° C. is not detected during H21 to H23, so the transition from weakening to hardening for HIC is made in H23. Then, the fire extinguishing is performed at the time point H15 passes by H23 for 15 seconds.

In addition, in step 246, step 259, and step 261, the post-starting MAX time and MIN time are 24 minutes 45 seconds and 14 minutes 45 seconds as in the case of step 240 and step 243, respectively. In other words, the mode common MAX time and MIN time are set for each of the standard cooking mode and the fast cooking mode processing. However, the cooking time extension MAX time is 30 minutes after starting in all modes. The data storage unit 169 of FIG. 10 shows this. In this way, the cooking time is set for each mode, and setting of cooking time utilizing the characteristics of the mode required, for example, time and taste, is possible according to the mode.

In addition, since the upper limit (30 minutes) of cooking time extension does not necessarily need to be a common time in all modes, the maximum extension time may be determined for every mode. In addition, since the cooking MAX time and the cooking MIN time are not to be determined only in steps 250, 230, and 228, the determination may be made at all times until the completion of the cooking control. Extension of cooking time may be always judged from a control start.

Next, if it is determined that the instantaneous wing time 'Y' is also found in the result of Step 247, when the momentary wing time T _c ends in Step 254 by going from Step 231 to Step 252 and starting the momentary wing time T _c in Step 253 It is looped until and cooking is completed. If it is determined in step 247 that the instantaneous feed is "no", the cooking is completed by the completion of the weakened cooking time t _j .

24, a graph corresponding to the process after step 244 is drawn. The graph with the highest equilibrium temperature corresponds to the case in which the process goes to Step 244, Step 245, and Step 246 (the pot thickness is thick), and the graph with the equilibrium temperature in the center is Step 244, Step 255, Step 256, Step 257, and Step. The graph corresponds to the case where the process goes to 260 and step 261 (thin pot thickness and large firepower and cooking quantity), and the graph with the lowest equilibrium temperature is step 244, step 255, step 256, step 257, step 258, and step 259. It is a graph corresponding to the case (thin pan thickness, and small firepower and cooking quantity). Here, the pot thickness determination of step 244 is made depending on whether the equilibrium temperature is 114 ° C or higher, but the equilibrium temperature + 6 ° C, which is the end point of the temperature considered as the equilibrium state such as T3, T4, and T5, is 120 ° C or higher. You may discriminate whether or not. In addition, H25, H26, H27 corresponded to 135 degreeC and H27 corresponded to 145 degreeC at the time of switching from thermal power to weakening. In addition, H28, H30, and H32 are the time points at which the thermal power is changed from weakening to hardening for instant ripening after 8 minutes of weakening cooking time in H25, H26, and H27, respectively, and H29, H31, H33 are instant feeding time t _c (15 It is the point of digestion after second).

In addition, when the cooking is completed, the cooking completion can be notified by a buzzer or the like.

If the measurement temperature of the temperature sensor 107 reaches 180 ° C or more while the cooking control is completed after starting the cooking control, it is assumed that any abnormality has occurred and error control is executed as a high cut error. This error control is executed by closing the safety valve 133a in the open state.

(Modification 1)

Fig. 26 is a flowchart showing a case where the equilibrium time data Δt ₂ is used for the determination of the thermal power and the amount of cooking, even in standard cooking.

In the standard cooking of Fig. 12, the data? T ₂ is used only for the determination of the type of pot (step 216). However, in Fig. 26, the data? T ₂ is used for the determination of the thermal power and the amount of cooking. That is, in both standard and fast collection, the data Δt ₂ is used to determine the thermal power and the amount of cooking.

Step 303 corresponds to step 222 of FIG. 12 and goes to step 246 of FIG. 14. Step 304 corresponds to step 220 and goes to step 305 corresponding to step 244. Step 306 corresponds to step 245 and goes to step 261. Step 307 corresponds to step 255 and goes to step 259.

As can be seen from FIG. 26, as a result of using Δt ₂ for the determination of the thermal power and the amount of rice, the thermal power and the amount of rice discrimination and the pot thickness discrimination are reversely processed in FIGS. 26 and 14.

If step 307 and step 259 of Fig. 26 are eliminated and the temperature determined in step 305 is less than 114 ° C, go to step 255 and step 256 of Fig. 14 and determine the thermal power and cooking quantity by Δt ₂ and Δt ₃ twice. It may be executed. In this case, since the determination of the thermal power collection amount is executed again, even if the determination result of step 302 is wrong, for example, it can be corrected.

(Modification 2)

FIG. 27 is a flowchart corresponding to the partial processing of FIG. 16, and step 401 corresponds to step 247 of FIG. 16, and branches from step 401 to step 402 and step 403.

In Fig. 16, the thermal power is changed from reinforcement to weakening, and then the criterion of the instantaneous ripening or not is detected by detecting whether the MIN value is + 7 ° C. or higher. That is, when MIN value + 7 degreeC or more is detected, it judges that the pan thickness is thin, and goes to step 403, and when it does not detect, it judges that the pan thickness is thick and goes to step 402. If the thickness of the pot is thick, go to step 248 and determine that the instant ripening is 'Yu'. If the thickness of the pot is thin, go to Step 249 and determine that the instant ripening is 'No'.

In other words, the processing in the modification 2 is determined by the determination result of the pot thickness of the cooking control of the instant feed presence or absence. That is, there are two forms of use of the pot thickness discrimination results, as shown in Fig. 27, for use in judging the presence or absence of instant cooking, and as shown in Fig. 14, for use in judging the switching temperature from strengthening to weakening. On the other hand, there are two causes of the need for the instantaneous ripening judgment: the thickness of the pan and the error of discrimination so far.

In addition, in the case of the process shown in FIG. 27, the instant-cooking presence / absence determination part 163 of FIG. 8 is included in the pot thickness determination part 159 of FIG. 7 as a structure for pot thickness discrimination.

(Modification 3)

FIG. 28 is a flowchart corresponding to FIG. 14, wherein the pot thickness discrimination is used as a criterion for discriminating pot thickness and instant ripening; step 501 corresponds to step 244, step 502 corresponds to step 245, and step 503 Corresponding to 255, step 504 corresponds to step 259 and step 505 corresponds to step 261.

When the pot thickness discrimination result is used to determine the presence or absence of the instantaneous feed, the same result as in Step 502 or 503 is obtained. Therefore, the instant feed becomes 'Yes' in Step 246, and the instant feed is 'No' in Step 504 and 505. do.

In addition, if step 305 of FIG. 26 is used as pot thickness and instantaneous feed discrimination, the setting of step 259 may be called instantaneous feed "nothing". In addition, if step 501 of FIG. 28 is used for determining the instantaneous feed, the pot thickness determining unit 159 of FIG. 7 is configured to determine whether the instantaneous feed is present and is included in the instantaneous feed presence / determination unit 163 of FIG. 8. The determination of the pot thickness and the determination of the presence or absence of the instantaneous ripening may be carried out separately for each of them, or may be determined by combining the pot thickness discriminating or combining the instant ripening or not.

(Modification 4)

FIG. 29 is a first flowchart illustrating a gas furnace control method having another cooking function according to the embodiment of the present invention, FIG. 30 is a second flowchart, and FIG. 31 is a third flowchart.

Steps 601, 602, and 603 of FIG. 29 correspond to steps 201, 202, and 203 of FIG. 11, respectively, and description thereof will be omitted. Step 604 corresponds to step 204 of FIG. 11, but the data Δt ₁ is not stored. This is because, in the control method shown in Figs. 29 to 31, the type of pot is discriminated only by the data of? T ₁ as the processing in the standard cooking mode, and therefore the type of pot is immediately determined in step 605. Step 605 corresponds to step 213 of FIG. 12, wherein the pot type determining unit of the apparatus includes the temperature equilibrium determining unit 153 and the memory 155 of the determining unit 149 in the pot type determining unit 147 of FIG. It is excluded.

Step 608 corresponds to step 214 of FIG. 12, step 609 corresponds to step 240 of FIG. 13, and step 610 to processing until the equilibrium temperature + 6 ° C. is measured from step 205 of FIG. 11 to step 207. It corresponds. Step 611 corresponds to step 236 of FIG. In addition, the weakening cooking time t _j of step 609 is set to 6 minutes and 30 seconds. This is because the cooking time is secured for 1 minute and 30 seconds longer than step 240 because no processing is performed in step 237 in FIG.

Step 606 corresponds to step 215 of FIG. 12, and step 607 is a new process. Step 607 is a process for measuring thermal discrimination data Δt ₄ , wherein Δt ₄ is a temperature rise time measured by the timer 151 until the temperature sensor 107 measures 75 ° C. and then measures 85 ° C. Then, thermal power discrimination is made in step 612 of FIG. If data △ t less than ₄ is 40 seconds, so go to step 615 determining the small thermal power, the switching temperature T _k of a weakening in the enhanced in step 616 is set to 155 ℃ cooking time t _j is set to 8 minutes. On the other hand, if the data Δt ₄ is less than 40 seconds, it is determined that the thermal power is large in step 613. Therefore, in step 614, the temperature T _k for the conversion from the strengthening to the weakening is set to 145 ° C, and the cooking time t _j is set to 10 minutes. do. In addition, the thermal power discriminating unit for determining the thermal power is different from the thermal power and cooking amount discriminating unit 157 of FIG. 6 to the determination unit 149 and the timer 151 from which the temperature sensor 107 and the memory 155 are removed. Suffice. However, since the switching temperature T _k and the cooking time t _j of the thermal power are determined only by the determination of the thermal power, the processing amount is not considered and it is considered that a control error is more likely to occur compared to the above-described control flow. In the case of hops, thermal discrimination is enough.

Next, a step 617 the instant cum pot thickness learning how to determine whether or not the data measured after the △ t ₅ is executed. The data Δt ₅ is a temperature rise time measured by the timer 151 until the temperature sensor 107 measures 130 ° C. and then measures 140 ° C. Then, in step 618, the pot thickness and the presence of the instant feed is determined, and if? T ₅ is 10 seconds or more, the flow goes to step 620, where the pot thickness is thick and the instant feed is set to 'Y'. However, instant feed time t _c is 15 seconds. On the other hand, when Δt ₅ is less than 10 seconds, the flow goes to step 619 where the pan thickness is thin and the instantaneous ripening is set to 'no'.

32 shows the pot thickness and the instant feed presence / absence determination unit 173 for executing the process of step 618. The pot thickness and the instant feed presence / determination section 173 includes the temperature sensor 107 and the timer 151. And a discriminating unit 149 is included. As can be seen from the comparison between the pot thickness and the instant cooking presence determining unit 173 and the pot thickness determining unit 159 of FIG. 7, the configuration is different. That is, the pot thickness discrimination unit of FIG. 7 is used for determining the pot thickness based on the time required for the pot thickness and the instant ripening / determination unit 173 to rise from 130 ° C. to 140 ° C. after the temperature equilibrium of the pot. 159) differs in the point of discrimination based on the equilibrium temperature which is a standard of the temperature equilibrium state. However, the pot thickness determining unit 159 of FIG. 7 may include the pot thickness and the instantaneous ripening / determination unit 173 to perform control corresponding thereto.

Next, Step 621, Step 622, Step 623, Step 624, Step 625, Step 626, and Step 627 of Fig. 31 are Step 224, Step 225, Step 226, and Step 247, Step 248, Step 249 of Fig. 15, respectively. It corresponds to step 251, and description is abbreviate | omitted. However, the thermal power of weakening step 622 is about 300 kcal / h instead of about 350 kcal / h. This also applies to the weakening of step 611.

Moreover, although the gas stove with the cooking function which concerns on embodiment of this invention was shown the push type table stove by the ignition operation button 119a, 119b, 119c and the thermal power control lever 121a, 121b, 121c, it is a rotary table stove. It is okay.

In addition, a gas stove having a cooking function is not limited to a table stove, and may be a drop-in stove or any other stove.

The number of holes in the furnace is not limited to two, but may be one or three. However, when the number of holes is reduced, it is desirable to have a quick cooking mode for cooking at the same time.

In addition, the invention holds true for pot type determination, firepower and cooking quantity determination, pot thickness determination, instant cooking presence, control of setting mode switching, cooking time for each mode, and treatment when equilibrium temperature is not detected. Each can be caught independently.

In addition, you may apply what the other thermal power, cooking quantity discrimination, etc. which are described in the pot type discrimination, for example are applicable. The description of time information and temperature information is one example.

In addition, temperature information, time information, etc. are not limited to being changed by setting conditions.

The invention of claim 1 is notified of abnormal completion of cooking without detecting temperature equilibrium until a predetermined temperature range and insufficient absorption of rice, and prevents an unforeseen situation of a user who does not cook rice at mealtime. can do.

According to the invention of claim 2, when a pot with low thermal conductivity is used, such as a earthenware, even when the temperature equilibrium state is not detected up to a predetermined temperature range, the cooking power can be continued without cooking being stopped without stopping the heating.

According to the invention of claim 3, when using a pot with low thermal conductivity, such as a earthenware, even if the temperature equilibrium state in which the absorption of rice should be absorbed is reduced, the thermal power is reduced to ensure the absorption of rice. When cooking is completed by increasing the thermal power, delicious rice can be cooked as in the case where the temperature equilibrium state is detected.

Claims (3)

In the stove with cooking function that can be cooked by heating the pot in use, Measuring means for measuring the temperature of the pot; Temperature equilibrium detection means for detecting a temperature equilibrium state of the pan according to the measurement result of the measurement means; Control means for executing error control to stop heating as unbalanced control when the temperature balance state detection means fails to detect the temperature balance state to a predetermined temperature range; And a notification unit for notifying abnormality as the control unit executes the error control. In the stove with cooking function that can be cooked by heating the pot in use, Measuring means for measuring the temperature of the pot; Temperature equilibrium detection means for detecting a temperature equilibrium state of the pan according to the measurement result of the measurement means; If the temperature equilibrium detection means does not detect the temperature equilibrium state to a predetermined temperature range, there is provided a control means for performing unbalance control to switch over from the thermal power to the small thermal power at the predetermined temperature to continue cooking. Cooker with cooking function to be. In the stove with cooking function that can be cooked by heating the pot in use, Measuring means for measuring the temperature of the pot; Temperature equilibrium detection means for detecting a temperature equilibrium state of the pan according to the measurement result of the measurement means; If the temperature equilibrium detection means does not detect the temperature equilibrium state to a predetermined temperature range, as the unbalance control, the control is performed for the absorption / boiling process by switching from the thermal power to the small thermal power at the predetermined temperature. A stove having a cooking function, comprising a control means for executing a cooking completion process control by increasing the thermal power.