KR101189389B1

KR101189389B1 - A control method of cooking appliance

Info

Publication number: KR101189389B1
Application number: KR20100079067A
Authority: KR
Inventors: 김정길; 신영일
Original assignee: 엘지전자 주식회사
Priority date: 2010-08-17
Filing date: 2010-08-17
Publication date: 2012-10-10
Also published as: KR20120016697A

Abstract

The present invention relates to a control method of a cooking appliance for steam sterilization.
In the control method of the cooking apparatus according to the present invention, if the steam sterilization function is selected, and if the steam sterilization function is selected, one or more of the plurality of heating sources for heating the cooking chamber is turned on (On) The temperature inside the cooking chamber is detected by sensing the temperature of the inside of the cooking chamber which is heated up or down by the initial heating stage of the cooking chamber and the initial heating stage of the cooking chamber, and controlling the heating source on / off by comparing the sensing temperature with the set temperature. And a steam sterilization step of periodically injecting steam into the cooking chamber starting from a time point at which the heating source first operated during the set temperature maintaining step is turned off.
According to this, there is an advantage that sterilization can be more effectively performed by heat and steam inside the cooking chamber.

Description

A control method of cooking appliance}

The present invention relates to a control method of a cooking apparatus for performing a steam sterilization function using heat of steam and a heating source.

The cooking appliance is configured to heat food using at least one of electricity and fuel as one of the kitchen appliances for cooking food.

To this end, the cooking apparatus includes a cooking space in which food is placed and a heating source for dissipating heat toward the food.

In detail, the cooking space may be provided to be exposed to the outside in the form of a grill, a heating plate, or the like, or may be provided in the form of a sealed space inside the cavity. The heating source may be provided in the form of a heater for generating heat, a magnetron for generating microwaves, and a burner for generating heat using combustion of fuel.

On the other hand, the sealed cooking space is configured to open the front (front) for the in / out of food, the door is provided in the opened front (front). The door rotates or slides to selectively open and close the cooking space.

In addition, recently, a steam spraying device is provided at one side of the cooking space as described above.

The steam injector allows the food to be cooked more effectively by spraying steam during the cooking process of food, or to sterilize a small tool that requires continuous sterilization such as a cutlery, a baby bottle, and a dish towel.

However, in the prior art, the steam water is simply heated to be supplied into the cooking chamber during sterilization. In this case, water molecules adhere to the object to be sterilized, thereby lowering the temperature rise rate of the object.

It is an object of the present invention to provide a control method of a cooking apparatus that can increase the sterilization effect by spraying steam in a state in which the inside of the cooking chamber is heated to reach a predetermined temperature.

The present invention provides a function selection step of selecting a steam sterilization function, and, when the steam sterilization function is selected, an initial cooking step of heating the cooking chamber while one or more of a plurality of heating sources for heating the cooking chamber are turned on. In order to maintain the temperature inside the cooking chamber in a set temperature range by sensing the temperature inside the cooking chamber rising or falling by the cooking chamber initial heating step and controlling the heating source in operation by comparing the detected temperature with the set temperature. And a steam sterilization step of periodically injecting steam into the cooking chamber starting from a time point in which the heating source first operated during the temperature maintaining step and the set temperature maintaining step is turned off.

The present invention heats the inside of the cooking chamber by operating one or more of a plurality of heating sources used for cooking during the initial operation. When the temperature of the cooking chamber reaches the set temperature by heating, the steam spraying device is operated to periodically spray steam to the sterilization target.

Therefore, there is an advantage that sterilization can be made more effectively by heat and steam inside the cooking chamber.

In addition, in the cooking apparatus according to the present invention, the heating source for heating the inside of the cooking compartment is controlled on / off so that the temperature inside the cooking compartment maintains the set temperature. Therefore, the temperature inside the cooking chamber is kept constant, while increasing the sterilization effect, the sterilization target has the advantage that it is not damaged by heat.

1 is a view for showing the inside of the cooking chamber of the cooking appliance according to the present invention.
Figure 2 is a view for showing the installation state of the steam injection device that is the main component of the cooking appliance according to the invention.
Figure 3 is a flow chart for showing a control process according to the sterilization function of the cooking appliance according to the invention.
4 is a timing chart showing a control signal for the sterilization function of the cooking appliance according to the present invention.
5 is a view showing a state inside the cooking chamber according to the execution of the sterilization function of the cooking appliance according to the present invention.

Hereinafter, specific embodiments of the present invention will be described with reference to the drawings. It is to be understood, however, that the spirit of the invention is not limited to the embodiments shown and that those skilled in the art, upon reading and understanding the spirit of the invention, may easily suggest other embodiments within the scope of the same concept.

1 is a view for showing the interior of the cooking chamber of the cooking appliance according to the present invention, Figure 2 is a view for showing the installation state of the steam injection device that is a main component of the cooking appliance according to the present invention.

Referring to these drawings, the cooking appliance 1 according to the present invention is provided with a main body 100 in which the cooking chamber 220 is formed and rotatably provided at one side of the main body 100 to selectively shield the cooking chamber 220. The door 300 is included.

The cooking chamber 220 is formed by the cavity 200 which is formed to open the front side and is installed in the main body 100. In addition, a plurality of heating sources may be provided inside or outside the cavity 200 to heat food contained in the cooking chamber 220. That is, the electric field chamber 700 which is a predetermined space is provided between the cavity 200 and the main body 100, and the control unit 500 for controlling the plurality of heating sources and the heating source is provided in the electric battle chamber 700. Etc. are provided.

The control unit 500 is to control a plurality of heating sources to be described below so that food can be cooked or a sterilization function can be performed, and although not shown in the door 300, a user through a control panel is provided. Check the input and allow the corresponding control process to be performed.

On the other hand, the heating source used in the present invention includes an upper heater 400 for heating the food on the upper side of the cavity 200.

The upper heater 400 forms a closed curve to be evenly distributed corresponding to the upper surface of the cavity 200 in the upper side of the cavity 200, a sheath formed by embedding a heating wire in a metal protective tube and filling magnesium oxide. It consists of a heater (Sheath Heater).

In addition, the upper side of the cavity 200 is further provided with a glass tube heater (not shown) composed of an infrared lamp or a halogen lamp. In addition, a glass tube heater housing 720 is provided on the upper surface of the cavity 200 to prevent the glass tube heater from being damaged so that the glass tube heater is accommodated therein. It prevents the tube heater from being damaged by the impact.

In addition, the magnetron may be provided on the upper side of the cavity 200, may be provided on the left or right side of the cavity 200, the wave duct is further provided according to the provided position to the cooking chamber 220 micro It is configured to deliver a wave.

In addition, the electric field chamber 700 is provided with a stirrer device 900 for microwaves generated by the magnetron to effectively diffuse the reflection inside the cooking chamber 220 so that cooking can be performed more effectively.

The stirrer device 900 may include a stirrer motor and a stirrer fan that rotates by the stirrer motor, and is provided on an upper surface of the cavity 200.

On the other hand, the rear side of the cavity 200 is provided with a convection device 600 which is another heating source for heating the inside of the cooking chamber 220.

The convection device 600 is a convection heater 640 for generating heat and a blowing fan 620 for supplying hot air into the cooking chamber 220 by forcing the flow of air around the convection heater and the blowing fan 620 It is configured to include a convection motor (not shown) for rotating.

In addition, a convection hole 240 is further formed on the rear surface of the cavity 200 so that hot air can be supplied into the cooking chamber 220 through the convection device 600 configured as described above.

Therefore, when the convection device 600 is operated, hot air is supplied into the cooking chamber 220 through the convection hole 240, thereby effectively cooking food.

In addition, one side of the cavity 200 is provided with a steam jet port 260 to allow the steam to be injected in order to cook food more effectively, and a steam injection device 800 for generating steam discharged through it.

In detail, the steam spraying device 800 is provided at one outside of the cavity 200 to supply water to be converted into steam, and a water tank 810 to heat steam supplied from the water tank 810. It is configured to include a steam heater to generate, and a pump motor for supplying water to the steam heater.

The heated steam generated by the steam heater is guided to the steam jet port 260 through a steam pipe. In addition, the guided heating steam is discharged into the cooking chamber 220 through the steam outlet 260 and used during cooking or sterilization operation described below.

Hereinafter, the sterilization function of the control method of the cooking appliance 1 according to the present invention having the above configuration will be described.

3 is a flowchart illustrating a control process according to the sterilization function of the cooking appliance according to the present invention, and FIG. 4 is a timing chart showing a control signal for the sterilization function of the cooking appliance according to the present invention. Figure 5 is a view showing a state inside the cooking chamber according to the execution of the sterilization function of the cooking appliance according to the present invention.

When the user wants to sterilize an object such as a baby bottle or a cutlery using the cooking apparatus 1 according to the present invention, first, an article to be sterilized is accommodated in the cooking chamber 220 while power is supplied to the cooking apparatus. And the door 300 is shielded.

After the above state, the user selects the steam sterilization function by pressing the steam sterilization function button provided in the cooking apparatus 1 (S100). In this case, the user may select a steam sterilization target object accommodated therein, so that the control target heating source to be described below may be determined.

That is, the control panel provided in the door 300 is provided with a steam sterilization button and a sterilization material selection button, and according to the user's operation input, the type of the control target heating source and the range of the set temperature to be described below are selected. Description of this will be described in more detail below.

When the function selection step (S100) is performed, the cooking chamber initial heating step (S200) of heating the cooking chamber 220 while one or more of a plurality of heating sources for heating the cooking chamber 220 is turned on. Is performed.

The cooking chamber initial heating step (S200) is performed to prevent condensation on the surface of the object to be sterilized when steam is injected to prevent the temperature rise rate of the object to be sterilized to decrease. That is, since the surface temperature of the sterilization object accommodated in the cooking chamber 220 is relatively low compared to the steam temperature, the cooking chamber initial heating step (S200) sets the temperature inside the cooking chamber 220 together with the sterilization object to a predetermined temperature. As it rises up to prevent water droplets from forming on the surface of the object to be sterilized, steam and heat are sterilized simultaneously during steam injection.

Meanwhile, in one embodiment of the present invention, only the convection device 600 is operated in the cooking chamber initial heating step (S200), and all remaining heating sources are maintained in a stopped state.

That is, the cooking chamber initial heating step (S200) according to the embodiment generates heat through the convection heater 640, by discharging the heat generated using the convection fan 620 into the cooking chamber 200, the cooking chamber 220 may be heated quickly throughout. Therefore, the object accommodated in the cooking chamber 220 is heated to the first set temperature which will be described below.

Meanwhile, in another embodiment of the present invention, the glass tube heater or the upper heater 400 together with the convection device 600 according to the type of the sterilization target object accommodated in the cooking chamber 220 in the initial cooking chamber heating step S200. May operate to heat the inside of the cooking chamber 220.

That is, when the heat resistance of the object to be sterilized is high and the distance between the upper heater 400 is far from the state accommodated in the cooking chamber 220, the upper heater 400 or the glass tube heater together with the convection device 600. Simultaneously operates to heat the inside of the cooking chamber 220.

However, when the height of the sterilization object is high and adjacent to the upper heater 400, or relatively low heat resistance, the sterilization object may be damaged by high heat, so as shown in FIG. The convection motor and blower fan 620 are controlled to operate.

In addition, the control of the heating source as described above allows the user to select the sterilization target object in the function selection step (S100), thereby performing a separate control operation according to the received object, the selected sterilization target Since the heat resistance temperature varies depending on the article, the first set temperature also changes.

That is, the first set temperature is a sensing temperature inside the cooking chamber 220 at which the operation of the heating source for heating the cooking chamber 220 is stopped in the cooking chamber initial heating step (S200). It is determined below the tamper proof temperature of 120 ℃ above the minimum temperature.

On the other hand, it will be described below with respect to the case of operating only the convection device 600 as a heating source that is operated in the cooking chamber initial heating step (S200) to be applied to the convenience of description and all sterilization objects.

When the cooking chamber 220 is heated by the cooking chamber initial heating step (S200), the cooking chamber 220 senses a temperature inside the cooking chamber 220 that rises or falls, and compares the sensing temperature with a set temperature to turn on / off a heating source that is in operation. By controlling the temperature setting step (S300) for maintaining the temperature inside the cooking chamber 220 in the set temperature range is performed.

That is, in the set temperature maintaining step (S300), the first set temperature and the second set temperature which are set in the control part 500 are sensed, and the convection device 600 is turned on / off according to the detected temperature range. Controlled to be Off.

In detail, the convection device 600 continues to operate until the temperature inside the cooking chamber 220 reaches the first set temperature by the cooking chamber initial heating step S200.

When the temperature inside the cooking chamber 220 rises to reach the first set temperature, the operation of the convection device 600 is stopped.

On the other hand, as the operation of the convection device 600 is stopped as described above, the sensing temperature in the cooking chamber 220 is lowered, so that the convection device 600 is no longer lowered in the cooking chamber 220. A second set temperature is provided for reactivation. Here, the second set temperature is determined at 80 ° C or more which is less than the lowest sterilizable temperature.

That is, in the set temperature maintaining step (S300), the convection device 600 is turned on so that the temperature inside the cooking chamber 220 may be maintained below the heat resistant temperature of the object to be sterilized and kept inside while keeping the temperature higher than the sterilizable minimum temperature. (On) / Off (Off) Controlled.

On the other hand, during the set temperature maintaining step (S300), the heating source operated to heat the cooking chamber 220, that is, when the sterilization steam control is completed, starting from the time when the convection device 600 is initially turned off. Until the inside of the cooking chamber 220 is steam sterilization step (S400) that is sprayed with steam periodically.

In the steam sterilization step (S400), while the temperature inside the cooking chamber 220 is maintained in the sterilization temperature range, steam is injected using the steam spraying device 800 to sterilize by steam together with heat to the sterilized object. Be sure to

As described above, the convection device 600 does not operate during the time in which steam is injected in the steam sterilization step S400, so that the steam can be smoothly sprayed onto the object to be sterilized.

On the other hand, the steam sterilization step (S400) is terminated a predetermined time (N minutes) before the total control time of the steam sterilization function set in the control unit 500.

For example, when the execution time of the entire steam sterilization function is 10 minutes, the steam sterilization step (S400) is finished 2 minutes first, the steam is not injected into the cooking chamber 220 through the steam spraying device 800 for 2 minutes. Do not.

In addition, a residual water removal process for maintaining the operating state of the blowing fan 620 and the convection heater 640 is further performed during the time when the steam is not injected as described above.

That is, the residual water removing process is accommodated to dry the sterilized object so that the sterilized object is not drawn out by the sprayed steam after performing the steam function.

On the other hand, the blowing fan 620 is the maximum operating time after the function selection step (S10) whether the temperature inside the cooking chamber 220 after the maximum operation time, that is, the time when the execution of the steam sterilization function is finished The temperature is lowered until the detection temperature reaches the third set temperature to ventilate and dry the inside of the cooking chamber 220.

That is, the blowing fan 620 is controlled as described above to allow the temperature to quickly drop while drying the cooking chamber 220 after the steam sterilization function, the third set temperature is when the user opens the door It is determined at 58 ° C or more and less than 90 ° C, considering 58 ° C, which is a temperature at which one minute of medical exposure may not cause burns.

100 ..... Main body 200 ..... Cavity
220 ..... Cooking Room 300 ..... Door
400 ..... Upper heater 500 ..... Control unit
800 ..... Steam jet
S100 ..... Function selection step S200 ..... Cooking room initial heating step
S300 ..... Setting temperature maintenance step S400 ..... Steam sterilization step

Claims

A function selection step of selecting a steam sterilization function;
When the steam sterilization function is selected, the cooking chamber initial heating step of heating the cooking chamber while one or more of the plurality of heating sources for heating the cooking chamber On (On);
Detects the temperature inside the cooking chamber rising or falling by the cooking chamber initial heating step, and compares the detected temperature with the set temperature to control the heating source in operation on / off to maintain the temperature inside the cooking chamber within the set temperature range. Maintaining step; And
And a steam sterilization step of periodically injecting steam into the cooking chamber starting from the time when the heating source first operated during the set temperature maintaining step is turned off.

The method of claim 1, wherein the set temperature,
A first set temperature for determining an off point of a heating source for heating the cooking chamber in the cooking chamber initial heating step;
And a second set temperature for determining a re-starting time of the heating source that is turned off by the first set temperature.

The method of claim 2,
In the function selection step, it is possible to select a container accommodated in the cooking chamber, and wherein the first set temperature is less than the heat resistance temperature of the container selected in the function selection step.

The method of claim 2,
The second set temperature is a control method of the cooking appliance is defined in more than 80 ℃ below the first set temperature.

According to claim 1, The steam sterilization step,
The control method of the cooking apparatus including a residual water removal process to maintain the operating state of the blowing fan and the heating source even after the injection of steam before the operation of the steam sterilization function is completed.

The method of claim 5, wherein
The operation of the blowing fan is controlled until the steam sterilization function end time after the function selection step and continues until the temperature inside the cooking chamber reaches a third set temperature.

The method according to claim 6,
The third set temperature is a control method of the cooking appliance is determined in the temperature range of 58 ° C or more and less than 90 ° C.