KR101144853B1 - Method for control electric rice cooker - Google Patents

Abstract

According to the present invention, the upper heater TH, the side heater SH, and the lower heater IH of the inner pot are measured using the result of measuring the upper temperature, which is the upper inner temperature of the inner pot, and the lower temperature, which is the lower outer temperature of the inner pot. A calorific value control method in an electric warm rice cooker that warms a heating object contained in the inner pot by generating heat: a reference calorific value ratio between the reference upper temperature and the reference lower temperature and the TH, SH and IH for a predetermined reference time and the Setting a reference exothermic duty of each of TH, SH, and IH; Heating the TH, SH and IH when the measured upper temperature and lower temperature are lower than the set reference lower temperature, respectively; After the reference time has elapsed, if the heat generation rate between the TH, SH, and IH and the reference heat generation rate during the reference time are different, the heat generation duty of at least one of the TH, SH, and IH is changed and then changed. Generating the TH, SH, and IH, respectively, by an exothermic duty.

Electric warming cooker, warming algorithm, fever duty

Description

Calorific value control method in electric warm rice cooker {METHOD FOR CONTROL ELECTRIC RICE COOKER}

The present invention relates to a calorific value control method in an electric warming cooker, and more particularly, in cooking or warming a heating object contained in an inner pot, to maintain an optimum output distribution for a plurality of heaters disposed around the inner pot. It relates to a calorific value control method in an electric thermal cooker for.

The electric heat cooker accommodates rice and water in the inner pot as a heating object, heats the inner pot by driving a heating heater mainly in contact with the lower portion of the inner pot, and cooks the rice by heating the rice and water by the heated inner pot. , Keep the cooked rice warm.

When cooking by the electric warm rice cooker is completed and the rice is completed, the electric warm rice cooker drives and stops the heating heater according to a predetermined warming algorithm to maintain the remaining rice (heating object) in the inner pot at a constant temperature of, for example, 73 ° C. It will keep warm to do.

On the other hand, in a general electric thermal rice cooker having such a function, the amount of rice contained in the inner pot is not often determined, and it is considered that a certain amount of rice is contained, and the amount of such a fixed amount considered to be contained. In order to heat rice and heat it suitably, it is made to control the heat | fever operation | movement of a heater according to the heat preservation algorithm preset.

That is, when designing the heat insulation algorithm of the electric heat cooker, after accommodating an arbitrary amount of rice in the inner pot, such as 4 servings or 6 servings, the time until the heater for heating the inner pot stops by starting to generate heat and per unit time The optimum warming state is calculated by experiments that variously change the heating duty indicating the time that the heater generates heat, the instantaneous heating power of the heater or the heating power per unit time, and the temperature of rice when warming, and calculates the calculated optimal warming state. After the electric insulation rice cooker is stored as a heat retention algorithm, heat retention is performed by the stored heat retention algorithm in the subsequent warming operation.

By the way, in the case of the electric insulation rice cooker when used in real homes, various amounts of rice different from the amount accommodated in the experiment may be kept warm, and the amount of rice may be added during cooking or may be reduced by eating.

When warming more rice than the amount of rice in the pre-stored warming algorithm, a portion of the rice is not supplied with enough heat to cool evenly in each part of the rice, thereby cooling some of the rice. Whitening phenomenon occurs in the inner pot wall or the inner surface of the upper side of the inner lid of the inner pot of water drops will occur. In addition, when warming the amount of rice less than the amount of rice in the pre-stored warming algorithm, too much heat is supplied to the rice may cause a portion of the rice to dry, discolor or cause a unique thermal odor.

Therefore, there is a need to properly grasp such a situation even if the amount of rice changes, and to keep the insulation algorithm appropriately changed in accordance with the changed amount of rice.

In addition, it is preferable to appropriately change the heat generation control conditions of the heater in accordance with environmental conditions outside the electric heat cooker, so that the rice contained in the inner pot can be maintained in an optimal heat retaining state.

The present invention is to achieve the above object, even if the amount of rice contained in the inner pot of the electric rice cooker or the external environmental conditions of the electric rice cooker changes, the heater to heat the inner pot so as to keep the rice in the optimum conditions An object of the present invention is to provide a calorific value control method that can appropriately change the thermal insulation algorithm for controlling the temperature.

The present invention for achieving the above object, the upper heater disposed on the upper, side and lower portions of the inner pot, respectively, by using the result of measuring the upper temperature of the upper inner temperature of the inner pot and the lower temperature of the lower outer temperature of the inner pot. A heat generation amount control method in an electric warm rice cooker that heats (TH), the side heater (SH) and the bottom heater (IH) to heat the heating object contained in the inner pot: a reference top temperature and a reference bottom temperature and a predetermined reference Setting a reference calorific value ratio for the calorific value between the TH, SH and IH over time, and further setting the reference calorific duty of each of the TH, SH and IH based on the reference calorific value ratio; When the measured upper temperature is lower than the set reference upper temperature, the TH is heated with a reference TH heating duty until the upper temperature reaches the reference upper temperature, and the measured lower temperature is the set reference lower temperature. If lower, heating the SH and IH to a reference SH heating duty and a reference IH heating duty, respectively, until the lower temperature reaches the reference lower temperature; After the reference time has elapsed, calculating a calorific value of each of TH, SH and IH during the reference time to calculate a calorific value ratio between the TH, SH and IH; When the calculated calorific value ratio is different from the reference calorific value ratio, the calorific duty of at least one of the TH, SH, and IH is changed after changing the calorific duty of the at least one of TH, SH, and IH so that the calculated calorific value ratio can be adjusted to the reference calorific value ratio. It provides a method for controlling the calorific value in the electric thermal cooker comprising the step of generating the TH, SH and IH, respectively.

In addition, the TH is disposed on a lid covering the inner pot, the upper temperature is characterized in that measured by a temperature sensor disposed on the lid.

In addition, the reference heat generating duty of each of the TH and SH is TH heating temperature heating duty for raising the temperature until the upper temperature reaches the reference upper temperature when the measured upper temperature is lower than the reference upper temperature and the TH thermal exothermic duty to maintain the upper temperature when the measured upper temperature reaches the reference upper temperature, and the lower temperature is lower than the reference lower temperature when the measured lower temperature is lower than the reference lower temperature. And an SH heating exothermic duty for raising the temperature until it reaches the temperature, and an SH heating exothermic duty for maintaining the lower temperature when the measured lower temperature reaches the reference lower temperature.

In addition, the calorific value of each of the TH, SH and IH is characterized by counting the number of times the heater is turned on by the heat generating duty during the reference time.

In addition, when the calculated calorific value ratio is different from the reference calorific value ratio, it is characterized in that the exothermic duty of the SH is changed.

The reference lower temperature may be changed when the calculated calorific value ratio is different from the reference calorific value ratio.

The reference calorific value ratio is characterized in that the calorific value of TH to the calorific value of SH to the calorific value of IH is 30:50:20.

Further, after the reference time has elapsed, calculating a calorific value ratio between the TH, SH and IH during the elapsed reference time; When the calculated calorific value ratio is different from the calorific value ratio calculated for the reference time above, the exothermic duty of at least one of the TH, SH and IH is changed, and then the TH, SH and IH are changed by the altered exothermic duty. It characterized in that it further comprises the step of generating heat respectively.

According to the present invention having the above-described configuration, it is possible to perform the warming operation to maintain the optimum rice taste by adjusting the ratio of the amount of heat applied to the upper portion, the side portion and the lower portion of the inner pot containing the rice.

In addition, even if the amount of rice kept in the inner pot is changed, the lid of the electric rice cooker is frequently opened, or the environmental conditions around the electric rice cooker change, so that the temperature inside the inner pot can be maintained at an optimal warming condition. do.

The calorific value control method of the electric thermal cooker according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is a block diagram showing the structure of the electric thermal cooker according to an embodiment of the present invention, Figure 2 is a view showing a brief configuration of the overall configuration of the electric thermal cooker accommodating each configuration of FIG. Referring to FIGS. 1 and 2, the electric thermal cooker 100 includes an inner pot 10, a cooker body 20, and a cooker lid 30. In addition, the rice cooker body 20 includes a side heater (SH) 22, a lower heater (IH) 23, a lower temperature sensor (BS) 25, a power supply unit 28, and a microcomputer 29. An upper heater (TH) 31 and an upper temperature sensor (TS) 35 are arranged on the rice cooker lid 30.

The cooker body 20 is provided with a space in which the inner pot 10 can be mounted, and couples the rice cooker lid 30 to be opened and closed.

The inner pot 10 is a container that can hold a mixture of rice and water, or a variety of food, which is a heating object. In the following description, it is assumed that the cooked rice is a heating target.

The upper heater 31, the side heater 22, and the lower heater 23 receive operating power from the power supply 28 to generate heat. The upper heater 31 is disposed on the cooker lid 30 to heat the upper space of the inner pot 10, the side heater 22 is disposed on the cooker body 20 to the side outside of the inner pot 10 The lower heater 23 is disposed in the cooker body 20 to heat the bottom portion of the inner pot 10.

In this case, various heaters may be applied to each heater, such as a method of generating heat by resistance of a conductor or an induction heating method using a high frequency current, and the heating method according to the operating principle is not limited.

The lower temperature sensor 25 is installed on the cooker body 20 and mainly contacts the outer side of the inner pot 10 to measure the temperature of the inner pot 10. The actual role of the lower temperature sensor 25 is to sense the temperature of the rice contained in the inner pot 10, but can not directly contact the heating object to measure the temperature of the inner pot 10 to predict the temperature of the heating object do.

The power supply unit 28 provided in the rice cooker body 20 includes a plug coupled to a commercial power source, and performs a process such as rectifying / transforming the power input through the plug appropriately so that each of the electric insulation rice cookers 100 can be prepared. Supply the power required by the component. That is, by supplying the operating power to the microcomputer 29 to start the control operation for the electric thermal cooker 100, under the control of the microcomputer 29, the upper heater 35, the side heater 22 and the lower heater ( 23) is driven independently to generate heat.

The microcomputer 29 controls the operation of the power supply unit 21 in accordance with a predetermined heating algorithm to apply the operating time to the upper heater 35, the side heater 22, and the lower heater 23. By controlling the interruption time, the on-off duty or the supply amount, the calorific value for keeping the rice housed in the inner pot 10 is controlled.

That is, the microcomputer 29 is configured to heat the rice and water contained in the inner pot 10 by controlling the driving of the heaters by receiving the inner pot temperature measured and provided from the temperature sensors according to a preset cooking algorithm. An operation (cooking operation) is performed to cook rice, and after the cooking is completed, the temperature of the rice contained in the inner pot 10 is maintained from the temperature sensors for maintaining the temperature of the cooked rice at a reference warming temperature (for example, 73 ° C.). Whenever it is sensed that the temperature of the rice is lower than the standard warming temperature, the inner pot 10 is heated by operating the heaters until the temperature of the rice is raised to the standard warming temperature again.

At this time, the temperature of the rice is not directly measured, but by measuring the outside temperature of the inner pot 10 by the lower temperature sensor 25 installed in the cooker body 20, the upper temperature sensor 35 disposed on the cooker lid 30 After measuring the temperature of the empty space inside the upper portion of the inner pot 10 by) to predict the temperature of the rice by the measured temperature.

On the other hand, the upper heater 31, the side heater 22, and the lower heater 23, for example, the duty to further divide the predetermined time interval into any small section, and to turn on / off the heater in each small section. The heating and stopping can be controlled by the ratio, and the duty ratio at this time can be determined as the n / 16 duty ratio. In other words, a duty ratio of 1/16 means that, for example, in a section having a period of 16 seconds, it is set as an on section for heating the heater for 1 second and a section for turning off the heating of the heater for 15 seconds. do. Likewise, a duty of 7/16 means to turn on the heater for 7 seconds and to turn off the heater for 9 seconds.

At this time, in each duty ratio for controlling each of the upper heater 31, the side heater 22, and the lower heater 23, one cycle set to, for example, 16 seconds is the same.

Here, as an example, the upper heater 31 is designed to have a calorific value of about 45W, the side heater 22 is usually designed to have about 55W, and the lower heater 23 is designed to have a calorific value of about 800W. .

In addition, in the state in which the upper heater 31 sets a temperature slightly higher than the reference thermal insulation temperature (for example, 75 ° C.) as the reference upper temperature, the upper temperature measured using the upper temperature sensor 35 is the reference upper temperature. When lowered below, it is turned on / off by a preset TH heating duty to heat the upper portion of the inner pot 10, and when the upper temperature measured by the upper temperature sensor 35 becomes higher than the reference upper temperature by such heating, the upper heater 31 is stopped.

Here, since the reference upper temperature is a temperature for the upper side of the rice contained in the inner pot 10, the temperature slightly higher than the temperature of the rice is measured by thermal convection, so that the reference upper temperature is set slightly higher than the reference insulating temperature.

Similarly, the side heater 22 has a lower portion of the inner pot 10 measured using the lower temperature sensor 25 in a state in which a temperature slightly lower than the reference thermal insulation temperature (for example, 67 ° C.) is set as the reference lower temperature. If the temperature is lowered below the reference lower temperature, it is turned on / off with a predetermined SH heating duty to heat the side of the inner pot (10).

In addition, when the lower temperature of the inner pot by the lower temperature sensor 25 is lower than the reference lower temperature, the lower heater 23 is turned on / off by a preset IH heating duty to heat the lower portion of the inner pot 10.

In this way, the side heater 22 and the lower heater 23 are both controlled by the lower temperature sensor 25. Of course, the temperature sensor for the side heater 22 and the temperature sensor for the lower heater 23 may be installed separately, but it is preferable to share one lower temperature sensor 25 as described above.

Here, since the reference lower temperature is a temperature mainly for the lower outer surface of the inner pot 10, it is measured at a temperature slightly lower than the temperature of the rice by the heat conduction of the inner pot 10, and thus, the reference warm temperature for the warmed rice. It is preferable to set a little lower.

Next, with reference to FIGS. 3 to 5, the calorific value control method of the electric thermal cooker according to the present invention will be described in detail.

3 is a flowchart illustrating a control method of each heater for warming rice with an optimum rice taste while actively changing the calorific value in the warming operation in the electric warming rice cooker according to an embodiment of the present invention.

In the control method illustrated in FIG. 3, each time a predetermined reference time elapses, an amount of heat output by heat generation from each of the upper heater 31, the side heater 22, and the lower heater 23 at each elapsed reference time. (Or power consumption), and by adjusting the ratio of the calorific value consumed for each heater appropriately, it is for maintaining the state of the rice being kept warm optimally.

First, various reference values for the thermal insulation operation of the electric thermal cooker 100 of the present invention are set (S52). These reference values may be determined by various experiments in the design of the electric thermal cooker (100). The reference values set at this time include a reference upper temperature and a lower reference temperature for the thermal insulation operation, a reference heating duty for the temperature raising operation for each heater, a reference time for determining the heat generation rate, and a heat generation amount between the heaters during the reference time. There may be a reference calorific ratio relative to the ratio.

Here, the reference exothermic duty is set to, for example, the reference TH exothermic duty, the reference SH exothermic duty, and the reference IH exothermic duty, respectively. The reference time may be set to 1 hour. The reference calorific value ratio is a ratio of the calorific value of the upper heater 31 to the calorific value of the side heater 22 to the calorific value of the lower heater 23 during the reference time is 30:50:20. At this time, the reference calorific value maintains the temperature and the taste of the rice to be maintained at the best, water droplets generated on the inner wall of the inner pot, falling water formed from the lid falls, whitening or dry phenomenon generated from the warmed rice, smell generation, etc. It is set as an optimal condition that can prevent the problem.

In the state where the respective reference values are set in this way, according to the upper temperature and the lower temperature measured by the upper temperature sensor 35 and the lower temperature sensor 25, the upper heater 31, the side heater 22 and the lower heater ( 23) is driven with each of the reference TH heating duty, the reference SH heating duty, and the reference IH heating duty to perform the warming operation (S13).

That is, when it is detected that the upper temperature is lower than the reference upper temperature, the upper heater 31 is driven according to the reference TH heating duty. When the measured upper temperature is equal to or higher than the reference upper temperature, the upper heater 31 is turned on. Stopped. (Alternatively, the upper heater may be operated according to the exothermic duty for weak heating. This will be described later with reference to FIG. 4.) In addition, when the lower temperature is detected to be lower than the reference lower temperature, The heater 22 is driven according to the reference SH heat generation duty, and at the same time, the lower heater 23 is driven according to the reference IH heat generation duty. When the measured lower temperature becomes higher than the reference lower temperature, the side heater 22 and the lower heater 23 are stopped.

At this time, the side heater 22 and the lower heater 23 simultaneously start the operation according to the measured value of the lower temperature, and ends the operation at the same time, but the side heater 22 and the lower heater 23 are different heat generating duty Since the heat generation operation is to output different amounts of heat.

In performing the warming operation of driving each heater based on the measured upper temperature and lower temperature, the amount of heat generated by each heater is measured and maintained at each driving of the heaters (S14). In this case, the amount of heat generated by the heaters may be calculated by counting the number of times that the heating operation is performed according to the heating duty of each heater and each heating duty, multiplying them by each other, and multiplying the power consumption of each heater.

Thereafter, time from the start of the keep warming operation is measured, and it is determined whether the measured time reaches the reference time (S15). If the reference time has not been reached, the process returns to step S13 to independently carry out the heater heating operation according to the temperature measurement and the reference heat generation duty for each heater, and subsequent step S16 when it is determined that the reference time has been reached. Proceed to

In step S16, the calorific value ratio is calculated using the calorific values measured and maintained for each heater (S16).

Then, by comparing the calculated heat generation rate and the preset reference heat generation rate, it is determined whether the heat generation amount in which heater is insufficient or excessive compared to the reference heat generation rate (S17), and the heat generation duty for the heater of the insufficient or excessive portion is changed ( In operation S18), the heating value is approached to the reference heating value ratio by driving the heater by the changed heating duty (S19).

That is, for example, when the calculated calorific value ratio is 35:45:20 while the reference calorific value ratio is set to 30:50:20, the calorific value of the upper heater 31 is excessive and the calorific value of the side heater 22 is It judges that it is insufficient and increases the heat quantity of the side heater 22. The increase in the amount of heat generated at this time is achieved by changing the heat generation duty of the side heater 22.

That is, if the reference SH heating duty for the side heater 22 was 7/16, control to increase to 8/16 is possible. As a result, the heat generation amount of the side heater 22 is increased in a subsequent warming operation, and the heat generation rate ratio can be adjusted relatively. Whether or not it coincides with the reference calorific value ratio can again be determined after the reference time has elapsed.

After step S19, the process returns to step S13 to continue the warming operation by continuing driving of each heater based on the upper temperature and the lower temperature measured using the changed calorific value duty. However, in step S13, the heating duty of each heater is not the reference heating duty, but the heating duty changed in the previous step is applied.

According to the thermal insulation method according to the present invention, the amount of cooked rice contained in the inner pot 10 increases or decreases, or changes in environmental conditions (temperature, humidity, etc.) outside the electric thermal cooker 100. Alternatively, even when the number of times of driving operations of each heater is changed by changing the temperature change amount of the inner pot 10 by an external factor such as opening and closing the lid of the rice cooker, By adjusting appropriately, it is possible to actively maintain the optimum heat retention condition (for example, the heat generation rate of each heater).

Next, FIG. 4 is a flowchart illustrating a more detailed heating value control method in the electric warm rice cooker according to the embodiment of the present invention performing the above-described operation.

In the heating value controlling method disclosed in FIG. 4, the heating duty for operating each heater is divided into a heating up heating duty and a heating heating duty. That is, when the temperature measured by the temperature sensors is lower than the reference temperature, each heater is driven with an elevated heating duty to increase the measured temperature, and when the measured temperature exceeds the reference temperature, the current temperature is maintained. To this end, each heater is driven by a heat generating heating duty for generating a heater with a heat generation amount somewhat lower than the temperature raising heating duty.

In this method, when cooking is completed and the warming starts (S42), the electric warming cooker 100 uses the upper temperature sensor 35 and the lower temperature sensor 25 to adjust the upper and lower temperatures of the inner pot 10. It measures (S43).

First, a monitoring is performed to compare the measured upper temperature with a preset and stored reference upper temperature (S44), and when it is detected that the measured upper temperature is lower than the preset reference upper temperature, the upper heater 31 is preset. Heated according to the stored TH heating temperature heating duty (S45), at the same time measure the upper temperature continuously (S46), and compares with the reference upper temperature (S47).

When the upper temperature is measured above the reference upper temperature by such heat generation, the upper heater 31 is heated in accordance with the pre-stored TH thermal insulation duty to store the internal temperature of the inner pot 10 heated to an appropriate thermal insulation temperature. It is maintained (S48).

On the other hand, if it is confirmed that the upper temperature measured in step S44 is equal to or higher than the reference upper temperature, the process proceeds to step S48 to continue the warming operation according to the TH warming heating duty.

Thereafter, when the end of the warming operation is input by the user, the heating process of the heater is terminated. If the end of the warming operation is not input, the process returns to step S43 to continue the monitoring operation and the warming operation of the temperature measurement.

On the other hand, if the lower temperature is measured in step S43, at the same time as the step S44, the measured lower temperature and the reference lower temperature is compared (S52), if it is determined that the measured lower temperature is less than the reference lower temperature, the side portion The heaters 22 and the lower heaters 23 are set in advance to generate heat in accordance with the respective heating temperature heating duty (that is, SH heating temperature heating duty and IH temperature heating heating duty) stored in the microcomputer 29 (S53). At this time, the side heater 22 operates according to the SH heating generation duty, and the lower heater 23 operates according to the IH heating generation duty set independently of the SH heating generation duty.

After the side heater 22 and the lower heater 23 start operation, the measurement of the lower temperature continues (S54), and the measured lower temperature is continuously compared with the reference lower temperature (S55). When the measured lower temperature is equal to or higher than the reference lower temperature, the side heater 22 and the lower heater 23 are driven according to their respective warming dutys (that is, the SH warming duty and the IH warming duty). The warming operation is continued (S56). Thereafter, the warming operation is executed according to the end of the warming operation and the continuation command (S49).

In performing the warming operation, the reference time measurement described in FIG. 3 and the operation of changing the heating duty for each heater are simultaneously performed, and the operation of comparing the heat generation rate at each reference time is performed, and the heat generation amount is insufficient or excessive. The heating duty of the heater is changed to compensate for the portion.

In the above description (refer to the description related to FIG. 3), the heating duty of the side heater 22 is changed in order to adjust the heat generation rate, which directly affects the temperature of the rice being heated and has the largest heat generation amount. This is because by adjusting the calorific value of the side heater 22 little by little, not only the ratio of the calorific value with other heaters can be easily adjusted, but also it is easy to obtain a preferable heat retention state.

On the other hand, in the case of controlling the exothermic duty divided into a heat exothermic duty and a heat exothermic duty as shown in Figure 4, in order to adjust the calorific value ratio, the heat exothermic duty at the time of warming, that is, the SH warm exothermic duty for the side heater 22 It is desirable to make a change.

5 is a view showing an example of a state of keeping the actual rice using the calorific value control method according to the present invention as described above.

First, at the time (A) at which the warming is started, the warming operation is started at a heat generation duty and a reference calorific value ratio for warming. At this time, the reference upper temperature is 75 ° C, the reference TH heating exothermic duty for the upper heater 31 is 12/16, the reference TH thermal exothermic duty is 5/16, the reference lower temperature is 67 ° C, and the side heater ( The reference SH warming exothermic duty for 22) is 7/16, and the reference SH warming exothermic duty is also set to 7/16.

At this time, the side heater 22 can confirm that the heat generation duty at the time of temperature rising or heat retention is set the same. On the other hand, since the lower heater 23 has the largest instantaneous amount of heat and the driving time in the warming operation is set to, for example, 1/16 or the like, the heat generation duty is not changed.

On the other hand, each heater is driven by the reference heat generation duty during the first one hour (reference time) from the time point (A) at which thermal insulation is started to the time point (B). At this time, there is no change in the calorific value ratio, and since then, from the time point (B), heat retention is performed by the reference calorific duty as in the past.

Then, at (C) time, the ratio of 20:60:20 is calculated as the calorific value ratio during the reference time from (B) time point to (C) time point, which is compared with the reference calorific value ratio of the upper heater 31. It may be considered that the output is insufficient and the output of the side heater 22 is excessive. Therefore, the thermal insulation algorithm automatic adjustment operation | movement which reduces the output of the side heater 22 is made. The heat generation duty to be adjusted at this time is the SH insulation heat generation duty of the side heater 22, and changes to slightly reduce the reference heat generation duty 7/16 to 6/16.

Next, from (C) time, the heat insulation operation is performed by controlling the heaters with the SH heat generating duty set as the changed heat duty, and the heat generation rate at (D) after 1 hour has elapsed from the time of (C). Calculate and compare again.

At this time (D), the calorific value ratio due to the altered calorific duty is measured to be 40:40:20, so that the output amount of the upper heater 31 is considered excessive and the output amount of the side heater 22 is deemed insufficient, and the temperature is kept warm again. The algorithm is adjusted to slightly change the SH warm heating duty of the side heater 22 to 7/16.

From the time point (D), the warming operation is continued with the heat generation duty thus changed. Looking at the heat generation duty changed at (D), it can be seen that the SH insulation heat generation duty is equal to the reference heat generation duty.

At the time of (E), it is confirmed that the heat is maintained at the optimal heat generation rate in the last hour, and the heat is kept at the current heat duty.

(F) At the time point, it was confirmed that the result of calculating the calorific value ratio in the warming operation for the last hour was 25:45:30, and the output amount of the lower heater 23 was excessive and the upper heater 31 and It is determined that the output amount of the side heater 22 is insufficient. At this time, the thermal insulation algorithm changes the reference lower temperature to 68 ° C without changing the heating duty of the heater.

As described above, the method of adjusting the heat generation rate in performing the warming operation may be not only a method of changing the heating duty of each heater, but also a method of changing the reference upper temperature and / or the reference lower temperature. At this time, it is desirable that the amount of change in the exothermic duty or temperature is adjusted so that the temperature change of the cooked rice is not abrupt.

According to the heat insulation operation by the control method of such a heater, since the temperature change of the rice being warmed can be made more gentle, it is possible to maintain the heat state of the rice more optimally.

According to the calorific value control method having the above-described configuration, since the reference value (reference heating duty) can be changed within a certain range, and the thermal insulation algorithm can be actively changed according to the environment, various types of thermal insulation algorithms developed once It will be possible to extend the range of rice cooker products.

In addition, such a calorific value control method can be applied not only to the thermal insulation algorithm but also to the cooking algorithm for cooking. That is, cooking can also be performed by uniform heat generation control of each heater.

In addition, since it is possible to actively respond to changes in the environment around the electric rice cooker, there is no need to design a separate heat insulating algorithm according to the environment temperature.

1 is a block diagram showing the structure of the electric thermal cooker according to the present invention.

2 is a view briefly showing the overall configuration of the electric thermal cooker according to the present invention.

3 is a flowchart illustrating a method for actively controlling the amount of heat generated in the warming operation according to the present invention.

Figure 4 is a flow chart for explaining in more detail the calorific value control method in the electric thermal cooker according to the present invention.

5 is a view showing an example of a process of warming the actual rice using the calorific value control method according to the present invention.

Claims (8)

The upper heater TH, the side heater SH, and the lower disposed on the upper, side, and lower portions of the inner pot, respectively, by using the result of measuring the upper temperature, the upper inner temperature of the inner pot, and the lower temperature, the lower outer temperature of the inner pot. As a heating value control method in an electric warm rice cooker which heats a heating object contained in the inner pot by heating the heater IH: A reference calorific value ratio for the calorific value between the reference upper temperature and the reference lower temperature and the TH, SH and IH for a predetermined reference time, and further, based on the reference calorific value ratio, Setting a reference heating duty; When the measured upper temperature is lower than the set reference upper temperature, the TH is heated with a reference TH heating duty until the upper temperature reaches the reference upper temperature, and the measured lower temperature is the set reference lower temperature. If lower, heating the SH and IH to a reference SH heating duty and a reference IH heating duty, respectively, until the lower temperature reaches the reference lower temperature; After the reference time has elapsed, calculating a calorific value of each of TH, SH and IH during the reference time to calculate a calorific value ratio between the TH, SH and IH; When the calculated calorific value ratio is different from the reference calorific value ratio, the calorific duty of at least one of the TH, SH and IH is changed after changing the calorific duty of the at least one of TH, SH and IH so that the calculated calorific value ratio can be adjusted to the reference calorific value ratio. By heating the TH, SH and IH, respectively, The calorific value of each of the TH, SH and IH is measured by counting the number of times the heater is turned on by the heating duty during the reference time. The method of claim 1, The TH is disposed on a lid covering the inner pot, the upper temperature is measured by a temperature sensor disposed on the lid calorific value control method in an electric thermal cooker. The method of claim 1, The reference heating duty of each of the TH and SH is, TH heating exothermic duty for raising the temperature until the upper temperature reaches the reference upper temperature when the measured upper temperature is lower than the reference upper temperature and when the measured upper temperature reaches the reference upper temperature TH thermal insulation heating duty to maintain the upper temperature, When the measured lower temperature is lower than the reference lower temperature, the SH heating exothermic duty for raising the temperature until the lower temperature reaches the reference lower temperature and when the measured lower temperature reaches the reference lower temperature Calorific value control method in an electric thermal cooker, characterized in that it comprises an SH heating heating duty for maintaining the lower temperature. delete The method of claim 1, When the calculated calorific value ratio is different from the reference calorific value ratio, the calorific value control method of the electric heat cooker, characterized in that for changing the exothermic duty of the SH. The method of claim 1, When the calculated calorific value ratio is different from the reference calorific value ratio, the calorific value control method of the electric thermal cooker, characterized in that for changing the reference lower temperature. The method of claim 1, The reference calorific value ratio, The calorific value control method of the electric heat cooker, characterized in that the calorific value of the TH and the calorific value of the SH and the calorific value of the IH is 30:50:20. The method of claim 1, Calculating a calorific value ratio between the TH, SH, and IH during the reference time that has elapsed after the reference time has elapsed; When the calculated calorific value ratio is different from the calorific value ratio calculated for the reference time above, the exothermic duty of at least one of the TH, SH and IH is changed, and then the TH, SH and IH are changed by the altered exothermic duty. Method of controlling the calorific value in the electric warm rice cooker further comprising the step of each of the heating.

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