KR100916982B1 - Temperature regulation method for cook top - Google Patents

Abstract

Cooktop according to the invention, the top plate; A heater placed below the top plate; And a microprocessor for classifying the food into at least two types according to the rate of change of the food according to the heating amount of the heater, and controlling the heater to be suitable for cooking of the food in which the cooking temperature is determined. .

According to the present invention, even for a cooking apparatus such as a cooktop, the type of food is accurately determined according to the heating degree of the food while cooking of the food is performed, so that the cooking temperature of the food can be kept constant regardless of the type of food. There is an advantage to doing that. And, there is an advantage that the burning of oil is prevented during cooking of food.

Cooktop, Temperature Control

Description

Cooktop, temperature control method for cooktop {Temperature regulation method for cook top}

The present invention relates to a cooking appliance, and more particularly, to a cooktop and a temperature control method of the cooktop. More particularly, the present invention relates to a method for adjusting the temperature of a cooktop to maintain the cooking temperature of food cooked in the cooktop at a constant level.

The cooktop is a cooking apparatus called by a name such as a hot plate, a hob, etc., and is a cooking apparatus that heats and cooks food placed on a plate. As the heater applied to the cooktop, various types of heaters such as an induction heating heater, a gas burner heater, a radiant heater, and the like may be applied, and these heaters control the amount of heat generated by adjusting the amount of energy input.

On the other hand, the cooktop is a cooking device having a large advantage that the food can be cooked in a variety of ways because the food is placed on the plate to cook the food. Therefore, the cooking apparatus needs to be operated at an appropriate temperature for each kind of food to be cooked on the plate. However, since the cooktop is indirectly heated, it is difficult for the user to operate the cooker at an appropriate temperature in the first place. In addition to this, it is more difficult to operate the cooking appliance to face the temperature suitable for food because the device is a variety of food is cooked.

Such a problem is that since a cooktop is placed in a separate cooker, the food is heated in the cooker by putting food therein, so that the user can always continue to put new uncooked food even during cooking, so that the cooker is the same. Even if cooked at a temperature, the temperature of the food continues to fluctuate, making it larger.

The difficulty in properly adjusting the cooking temperature in the cooktop is a method of heating the oven after putting the food in a general oven, where the uncooked food can be continuously operated without a new input, so that the food at a relatively same temperature It will be clearly understood in comparison with what can be cooked.

The difficulty in maintaining the temperature of the food as described above is evident in the case of cooking in which foods with a large heat load such as frozen foods that are not cooked such as fried foods are discontinuously added. In detail, when the frozen food is added to the oil in order to fry cold frozen food, the temperature of the oil suddenly decreases. In addition, if the frozen food reaches a certain temperature and then the heating degree of the heater is not quickly adjusted, the oil may reach the temperature of the smoke point, causing the oil to burn.

Here, the preferred cooking temperature of the fried food is 180 to 200 degrees Celsius, the oil smoke point temperature is 220 to 240 degrees Celsius, both of which are close to each other, in the case of fried foods, the user by the combustion of oil It can be seen that the inconvenience is more aggravated.

The present invention is proposed under the background described above, and proposes a method for adjusting the temperature of a cooktop such that a cooking temperature of a food can be kept constant even for a cooking appliance such as a cooktop.

In addition, during cooking of the food, the type of food is accurately determined according to the degree of heating of the food, and the cooking temperature adjustment method of the cooktop to maintain the cooking temperature of the food irrespective of the type of food is proposed. .

Cooktop according to the invention, the top plate; A heater placed below the top plate; A temperature sensor measuring a temperature of a food placed on an upper surface of the top plate; And obtaining a temperature change rate from the temperature value measured by the sounding temperature sensor, classifying the food into at least two kinds according to the temperature change rate, and cooking suitable for cooking the food according to the determined type of food. A microprocessor is included to control the heater to become temperature.

According to the present invention, during the cooking of the food, the food is kept constant at an appropriate temperature, the burning of oil used for cooking is prevented, and further, the type of food is automatically judged so that the cooktop is optimally operated for each kind of food. There is an advantage.

Hereinafter, with reference to the drawings will be described in detail a specific embodiment of the present invention. In the following embodiments, the cooktop is exemplified, where the meaning of the cooktop is an indirect heating cooking method, that is, any type of food operated in a manner in which food is heated and cooked in a state where the cooking appliance is placed on the upper surface of a specific heating body. It will also include cooking equipment.

1 is a perspective view of a cooktop according to the present invention.

Referring to FIG. 1, the cooktop 1 of the present invention includes a main body 3 in which at least one heater 4 is accommodated therein, and a top plate 2 placed on an upper side of the main body 3. It will be easily understood that a separate cooking utensil such as a pot is placed on the top surface of the top plate 2.

In addition, a temperature sensor 9 for measuring the temperature of the top plate 2 is provided on the bottom surface of the top plate 2. The temperature sensor 9 measures the temperature of the top plate 2, but the temperature of the top plate 2 is influenced by the food placed on the upper side of the adjacent top plate 2, and the kind of food. The temperature will change accordingly. For example, if the food placed on the upper side of the top plate (2) is water-of course, it may be a soup in which a separate food is further contained in the water-the water has a boiling point of 100 degrees, at least 100 degrees Its temperature cannot be raised. Furthermore, the temperature of the top plate 2 which is close to the food containing the water cannot exceed 100 degrees Celsius. However, although the contact portion may be different because the predetermined distance is apart, it is assumed that the top plate 2 is a member having a high thermal conductivity, and the difference in temperature thereof is substantially hard. Further, it may be operated by measuring the temperature of the top plate 2 and inferring the temperature of the food under normal circumstances. In the following description, it is assumed that the temperature of the food is measured by the temperature sensor 9 in any manner described above.

In addition, the front upper surface of the top plate 2 is provided with an operation unit 6 for performing the cooking operation of the cooktop 1, and a display unit 5 for displaying the operating state of the cooktop (1). In particular, in the present invention, as a feature, any button of the operation unit 6 is provided as the temperature holding button (7). When the temperature holding button 7 is pressed, a kind of food placed on an upper surface of the top plate 2 is grasped, and a keeping temperature function is performed in which food is cooked at a constant temperature.

In addition, the control unit 8 is accommodated in any one of the inside of the main body 3 to ensure that the cooktop 1 according to the present invention is correctly controlled.

The operation of the cooktop of the present invention described above will be described briefly.

The person who cooks food using the cooktop of the present invention, first, puts the cooking utensils on the upper surface of the top plate 2 in a state in which food is put into a cooking utensil such as a pot or the like, and operates the cooktop 1. To start. When the operation of the cooktop 1 starts, the heater 4 is heated, and cooking of food starts. When the heater is heated for a predetermined time or starts cooking, the user presses the temperature maintenance button 7 to perform a temperature maintenance function. In addition, the display unit 5 displays that the temperature maintenance function is being performed.

When the temperature holding function is performed, the temperature holding function is properly performed by the interaction between the temperature sensor 9, the control unit 8, and the heater 4. In other words, using the temperature measured by the temperature sensor 9 as work information, the control unit 8 makes a determination so that the heater 4 operates in an appropriate state.

The controller 8 includes a microprocessor for performing a control operation and a memory for providing judgment data of the microprocessor, in order to make an appropriate judgment based on the measured temperature of the temperature sensor 9. It is foreseeable.

Hereinafter, the temperature holding function is performed in detail by the interaction of the temperature sensor 9, the control unit 8 and the heater 4 will be described in detail with reference to the flowchart.

2 is a flowchart illustrating a method of adjusting a temperature of a cooktop according to the present invention.

Referring to Figure 2, first, when the temperature maintenance function is started in the cooktop (St 1), the heater is operated for a predetermined time (St 2). Here, the heater is operated for a predetermined time is to determine the change in the temperature state of the food by the heat applied for a predetermined time, to determine the cooking method of the food.

For example, if the temperature measured by the temperature sensor 9 is less than 100 degrees Celsius, this is a cooking method for heating food using water as a main medium, hereinafter referred to as water cooking, and the like. It may be food. In another case, as a cooking method of heating the food in a state in which some oil is surrounded, hereinafter referred to as grill cooking, it may be a food such as jijim. It can be said that the temperature measured by the temperature sensor 9 in the grill cooking is less than 100 degrees Celsius, since the heating and the food are put in while the grill cooking is performed in a general situation. Because there is no time to spare.

Unlike the above case, if the temperature measured by the temperature sensor 9 is more than 100 degrees Celsius, this is a cooking method of cooking food by soaking food in oil, hereinafter referred to as fried food, It may be the same dish. In a general situation, since the fried foods are cooked by heating a large amount of oil as a whole, the user does not put uncooked food until a certain temperature is reached. Therefore, the tempura is a constant temperature, and since the food is not put up to about 180 degrees where the tempura is delicious, the temperature measured by the temperature sensor 9 can exceed 100 degrees Celsius.

When the temperature currently measured under such a background is referred to as the reference temperature (T1), when the reference temperature is higher than the boiling point of water, it is determined as the fried food.In contrast, when the reference temperature (T1) is lower than the boiling point of water, This may be judged as a water dish or a grill dish (St 3).

Hereinafter, the case where it is determined that the tempura dish is described first, and then the case where it is determined that the dish is water or grill will be described later.

If it is determined that the food being cooked is the fried food while going through the food type determining step St 3, it is determined whether the reference temperature T1 is greater than the minimum proper frying temperature (St 4). In the step of comparing the reference temperature T1, if the reference temperature T1 is greater than the minimum proper frying temperature, the operation is performed in the second power stage (St 6), otherwise, the operation is performed in the first power stage. (St 5).

Here, the second power stage is a step of generating more heat than the first power stage, and the average power level of the second power stage is stronger than the average power level of the first power stage. Therefore, when the reference temperature T1 is low, the temperature rises quickly because the temperature is not suitable for frying. To this end, it is preferable that the calorific value in the second power stage provides a calorific value such that the oil provided in the frying dish is at least at a temperature higher than the maximum tempura frying temperature.

It will be readily understood that the power level fluctuates in each of the power stages, in order to obtain an accurate power stage. For example, if the heater continues to operate at a constant power level, in practice, the power stage, where the power stage refers to a state in which the power level is changed with a constant cycle, is implemented only in the same case as the power level. For it will not be. 3 and 4 show one cycle of power levels of the first power stage and the second power stage, respectively, and show the change of the power level on the vertical axis when time is the horizontal axis.

After the operation step (St 5) (St 6) is performed for a predetermined time, the current temperature is again measured to compare the current temperature (T2) and the reference temperature (T1) (St 7), the reference temperature When T1 is smaller than the present temperature T2, the present temperature T2 is changed to the reference temperature T1. That is, the current temperature T2 is changed to the new reference temperature T1. When the present temperature T2 is equal to or higher than the reference temperature T1, there is no change in the reference temperature (St 9).

As such, comparing the present temperature T2 and the reference temperature T1 after the operation steps St 5 and St 6 are performed at a predetermined power for a predetermined time, new food is introduced between the operation steps. It is to judge whether or not.

For example, if new food is added while the operation steps St 5 and St 6 are performed, the temperature is likely to draw a falling curve. In this case, it is preferable to change the reference temperature T1 to a new reference temperature lower than the previous reference temperature and to operate the heater in the second power stage St 6 having a high heat generation amount. This is a result in which a user who inputs food to be cooked has a tendency to input food at which cycle, and a degree of inputting food.

After the updating of the reference temperature (St 9) is performed, after the heater is operated in the first power stage or the second power stage as previously determined for a predetermined time (St 8), the heater is operated. It is asked again whether or not to end (St 10), and again, the process proceeds to a step (St 4) in which the reference temperature T1 is compared with the minimum frying temperature. It is then readily understood that the steps as already described are performed repeatedly.

According to the above-described method, it can be seen that the reference temperature T1 is likely to move only in a direction in which the reference temperature T1 is always lowered, and thus, a high power is likely to be understood as a second power stage. This is related to the situation in which the user performs the fried food. In detail, since the food to be fried must be prepared when starting frying, the temperature of the oil is often near the smoke point. Therefore, it is preferable to allow the heater to operate with a low heat generation amount because the reference temperature is high at first. After that, however, since preparation of the food to be fried is highly likely to be over, it is often necessary to add fried food plants-this can be called a real tempura dish-in this case, the current temperature (T2). This is because it is likely to be lower than the reference temperature T1, and therefore it is preferable to change the current temperature T2 to a new reference temperature T1 and to operate in the second power stage in which the heat generation amount is high.

The present invention has the advantage that when the new low temperature fried food is added, the heat is quickly applied in response to the food is cooked quickly, and eventually the fried food is cooked in a certain temperature range.

On the other hand, in consideration of the state in which food is not put, in the operation step (St 5) of the first power step, it is preferable to apply heat to face any region of the proper frying temperature when there is no food and only oil. As a result, it is possible to obtain an advantage of reducing the possibility of oil smoke. Such a case may be applied to a case in which the user is temporarily resting after performing the frying cooking. In this case, the present temperature is set to the reference temperature T1 as the lowest temperature experienced while performing the frying cooking. Will be. Therefore, the heater will continue to operate in the second power stage. In this case, in order to prevent the oil from being smoked, it is preferable to control the temperature of the oil to be less than or equal to the smoke temperature of the oil when the second power stage is performed.

In consideration of the situation as described above, the calorific value of the first power stage is in a temperature range toward a temperature range in which the tempura becomes delicious while the temperature of oil is at least higher than the minimum tempura frying temperature in the state where the frying material is not added. It is preferable to face. And, the calorific value of the second power stage, the temperature of the oil in the state that the frying material is not added is preferably higher than the calorific value of the first power stage and lower than the smoke temperature of the oil.

When the temperature control method of the cooktop as described above is performed, it can be seen that the frying is performed quickly without generating smoke in the oil.

Hereinafter, a method of adjusting the temperature of the cooktop in the case of the water dish or the grill dish will be described.

When it is determined that the current cooking method is water cooking or grill cooking in the comparison step St 3 of the reference temperature T1, the heating is performed in the third power step for a first predetermined time δ t1 (St 11). Then, the first basic temperature T3 is measured (St 12).

Thereafter, heating is performed in the fourth power stage for a second predetermined time δt2 (St 13). Then, the second basic temperature T4 is measured (St 14).

Here, the fourth power stage has a higher heat generation than the third power stage, and the first predetermined time is longer than the second predetermined time. The step of measuring the two basic temperatures is, after all, to determine how quickly the temperature of the food rises when heating the food with a high calorific value in a short time. As a result of this test, the temperature changes rapidly unlike the water because oil is used in the grill and the amount of food is small. In the case of grill cooking, even if the temperature is drastically changed by newly adding food, it will be the same that the temperature changes drastically only in a change direction of the temperature.

Therefore, the absolute value of the difference between the first basic temperature T3 and the second basic temperature T4 is taken, and if the difference is large, it is determined as grill cooking, otherwise it is determined as water cooking (St 15).

If it is determined that the water dish in the determination step (St 15) of the water dish or the grill dish, the heater is operated in the fifth power stage suitable for the water dish (St 17). When it is determined that the grill is cooked, the heater is operated in a sixth power stage suitable for the grill dish (St 18).

Here, the sixth power stage has a larger heat generation amount than the fifth power stage. The reason for this is that in the case of grilling, thin food is cooked, so that the outside of the food hardly burns before the inside of the food is cooked, and it is preferable that a large amount of heat is applied in order for the food to be cooked quickly. On the other hand, in the case of water cooking, when a large amount of heat is applied, only the amount of evaporation of water increases and does not affect the cooking of food, so that the heater is heated with a small amount of heat to prevent the water from sleeping.

After the above method is finished, the heater is operated for the desired time after the user ends (St 18).

According to the present invention, it is possible to obtain an advantage of quickly cooking food without generating smoke from oil.

The embodiments described above are merely one embodiment that can embody the spirit of the present invention, and those skilled in the art who understand the spirit of the present invention may add, change, delete, or add other embodiments that fall within the scope of the same idea. And it can be easily proposed by the addition, this will also be included in the spirit of the present invention. Further, the components included in any one of the embodiments presented in the description of the present invention may be easily applied to other embodiments to suggest another embodiment, but this is also included in the spirit of the present invention.

According to the present invention, even for a cooking apparatus such as a cooktop, the type of food is accurately determined according to the heating degree of the food while cooking of the food is performed, so that the cooking temperature of the food can be kept constant regardless of the type of food. There is an advantage to doing that.

In addition, there is an advantage that the burning of oil is prevented during cooking of food.

1 is a perspective view of a cooktop according to the present invention;

Figure 2 is a flow chart illustrating a temperature control method of the cooktop according to the present invention.

3 and 4 are diagrams showing variations in power levels in each power stage by way of example, and a diagram showing one period of power levels of a first power stage and a second power stage;

Claims (4)

Top plate; A heater placed below the top plate; A temperature sensor measuring a temperature of a food placed on an upper surface of the top plate; And The temperature change rate is obtained from the temperature value measured by the temperature sensor, The food is classified into at least two kinds according to the rate of change of temperature, And a microprocessor for controlling the heater to be a cooking temperature suitable for cooking the food according to the determined type of food. The method of claim 1, The cookware included in the at least two kinds, the cooktop includes at least two of water dishes, grill dishes, and fried dishes. The method of claim 1, The temperature sensor is cooktop is installed on the top plate. The method of claim 1, The microprocessor controls the heater to maintain a constant temperature applied to the food.

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