KR101390395B1 - Apparatus and method for controlling safety cooking appliance - Google Patents

Abstract

The present specification addresses consumer complaints about safety concerns and cleaning inconveniences associated with conventional kitchen cookers, and goes beyond simple post-safety measures, or passive safety measures with minimal involvement. It relates to a safety control device and a safety control method of a kitchen cooking appliance to determine the necessary safety measures step by step.

Description

Safety control device and safety control method for kitchen cooking appliances {Apparatus and method for controlling safety cooking appliance}

The present disclosure relates to a safety control device and a safety control method for a kitchen cooker, and more particularly, to a safety control device and a safety control method for a kitchen cooker for ensuring user safety in a kitchen cooker operating in a high temperature environment. will be.

In general, kitchen cooking appliances such as gas ranges, electric ranges, gas ovens, etc. operate at a high temperature in common, so that users are always exposed to safety accidents. Therefore, manufacturers apply various safety technologies to the kitchen cookers, such as gas leakage blocking, automatic fire extinguishing, and child lock, and some manufacturers have fire insurance products. Emphasis on stability.

In addition, in most dishes, the ingredients are put in a container with water, and then boiled and cooked for a while. In this cooking process, the water is gradually evaporated and reduced, and the water expands rapidly in the evaporation process, and the water boils quickly even if the user cares little. As such, when the food boils over or burns, the cleanliness is also a problem, but the container is overheated, which may lead to a fire accident, or the overflowed broth may cause gas poisoning and a gas explosion by extinguishing the gas flame.

Therefore, a kitchen cooking appliance installed in an enclosed space is required to prevent the occurrence of a situation by blocking the heating before boiling, or to prevent the spread of the situation by stopping the heating after boiling. However, the conventional technology is the way to take the necessary safety measures after the food boils over the majority, and the safety measures are only passive level of intervention such as simply blocking the gas. In addition, the conventional technology has a problem that the cleaning is often necessary and not easy to clean because when the food is boiled, the soup overflows and sticks around the hot container surface or the crater.

Korean Patent Application No. 10-2007-0119602

It is an object of the present disclosure to provide a safety control device and a safety control method of a kitchen cooker that can provide stability of kitchen cookers and can resolve consumer complaints about the inconvenience of cleaning.

Another object of the present specification is to go beyond simple post-safety measures, or passive safety measures with minimal involvement, to ensure the safety of kitchen cookers that can determine the risk stages themselves and take the necessary safety measures step by step if a dangerous situation arises. The present invention provides a control device and a safety control method.

Safety control device according to an embodiment of the present invention for achieving the above object is a cooking appliance driving unit for providing a heating amount to the container seated on one or more craters arranged in the range, the weight is disposed on the top plate of the range A weight loss determination unit configured to determine a weight reduction of the food when cooking the food through the cooker driving unit by a change in weight sensed by the plurality of load cells, a temperature sensor measuring a surface temperature of the container; The temperature determining unit that continuously monitors the surface temperature measured by the temperature sensor to determine whether the temperature rises above a predetermined level and the weight loss amount determined by the weight loss determining unit is greater than or equal to a preset standard, and the temperature determining unit determines When the surface temperature is above the preset level, the heating amount of the cooker driving unit is reduced. And a controller that prevents the food to cook key or nut blocks, or burning.

The controller may recognize that the temperature rises by more than 10% at a point where the surface temperature determined by the temperature determination unit is horizontal, thereby reducing the amount of heating or blocking the heating amount.

The safety control device calculates the vibration of the container at the time of cooking the food through the cooker drive unit by the weight change sensed by the plurality of load cells, and if the intensity of the calculated vibration continuously reaches the preset level And a boiling determination unit determining that the food is boiling, and wherein the control unit reduces the heating amount of the cooking apparatus driving unit according to the reference of the weight reduction amount and the temperature rising level after the boiling determination unit determines that the food is boiling. It may also be configured to prevent the food is cooked or burned by blocking or blocking.

In this case, the safety control device further comprises an auxiliary sensor unit having an LED light source and a photo sensor for detecting the light reflected by the top plate of the range from the LED light source or a sound wave detection sensor for measuring sound waves when cooking food. The boiling determination unit may determine whether the food is boiled through the change of the measured value of the photo sensor, or the boiling point of the food is extracted by extracting a peak of a predetermined level or more from the change amount of the sound wave measured by the sound wave detection sensor. You may.

The control unit receives a captured image from an external camera photographing the inside or the surroundings of the container, and determines whether the food is boiled or cooked by using an image of the inside of the container through a predetermined image analysis technique. Recognizing the generated smoke to determine whether the food is steamed or burned may be configured to reduce or block the heating amount of the cooking apparatus drive unit.

On the other hand, in order to improve the accuracy of weighing, it is preferable to disperse the load cells at the vertices of the virtual triangle or the corners of the rhombus to minimize the interference with the craters in consideration of the arrangement position of the craters.

Safety control device and safety control method of the kitchen cooking appliance according to an embodiment of the present disclosure, as a pre-safety technology to ensure the safety before the food boils over, by detecting a common phenomenon appearing in the process of boiled over food, boiling By lowering or blocking the fire immediately before, it is possible to prevent the boil over in advance to ensure user safety without compromising cleanliness.

In addition, the safety control device and safety control method of the kitchen cooking appliance according to an embodiment of the present disclosure, if the burning phenomenon occurs even if the food does not boil over, take the necessary safety measures, if already boiled over the user safety through additional safety measures By ensuring that the necessary safety measures are automatically taken twice before and after, the reliability is greatly improved and the added value of the product can be dramatically increased.

In addition, the safety control device and the safety control method of the kitchen cooking appliance according to an embodiment of the present disclosure, through the boil overflow prevention function, food pressing prevention function, when the heat is applied to an appropriate level or more when cooking food is reduced or blocked By implementing in such a way, it is possible to prevent overheating of the container and consequently to reduce unnecessary power consumption.

1 and 2 are schematic views showing the installation position of the load cell in the safety control device according to the first embodiment of the present disclosure.
3 is a graph illustrating a process of performing safety control by detecting vibration characteristics in the safety control device according to the first embodiment of the present disclosure.
4 is a schematic diagram for explaining a process of performing safety control by detecting a change in weight in the safety control device according to the first embodiment of the present disclosure.
FIG. 5 is a graph illustrating a process of performing safety control by detecting a change in sound waves in the safety control device according to the first embodiment of the present disclosure.
6 is a schematic diagram for explaining a process of performing safety control by detecting a temperature change in the safety control device according to the first embodiment of the present disclosure.
FIG. 7 is a schematic diagram illustrating a process of performing safety control through moisture detection in the safety control device according to the first embodiment of the present disclosure.
8 is a schematic diagram illustrating a safety control apparatus according to a second embodiment of the present disclosure.
FIG. 9 is a schematic diagram for explaining a process of performing safety control through a visual change in the safety control apparatus according to the second embodiment of the present disclosure.
FIG. 10 is a schematic diagram illustrating a process of performing safety control by determining a dangerous step through a time change in the safety control device according to the second embodiment of the present disclosure.
11 is a configuration diagram of a safety control apparatus according to an embodiment of the present invention.

It is noted that the technical terms used herein are used only to describe specific embodiments and are not intended to limit the invention. It is also to be understood that the technical terms used herein are to be interpreted in a sense generally understood by a person skilled in the art to which the present invention belongs, Should not be construed to mean, or be interpreted in an excessively reduced sense. In addition, when the technical terms used herein are incorrect technical terms that do not accurately represent the spirit of the present invention, it should be replaced with technical terms that can be understood correctly by those skilled in the art. In addition, the general terms used in the present invention should be interpreted according to a predefined or prior context, and should not be construed as being excessively reduced.

Also, the singular forms "as used herein include plural referents unless the context clearly dictates otherwise. In the present application, the term "comprising" or "comprising" or the like should not be construed as necessarily including the various elements or steps described in the specification, Or may be further comprised of additional components or steps.

Furthermore, terms including ordinals such as first, second, etc. used in this specification can be used to describe various elements, but the elements should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to like or similar elements throughout the several views, and redundant description thereof will be omitted.

In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail. It is to be noted that the accompanying drawings are only for the purpose of facilitating understanding of the present invention, and should not be construed as limiting the scope of the present invention with reference to the accompanying drawings.

≪ Embodiment 1 >

As shown in Table 1 below, the first embodiment of the present specification observes a natural phenomenon (Fact) that is common in a cooking process of cooking food, and shows a specific aspect caused by such a natural phenomenon. By paying attention, implement it by application.

Fact Aspect Application When the water boils, the vibrations and sound waves are maximized just before overflowing. Vibration, sound waves Overflow prevention technology If the vessel is filled with water, the vessel temperature is kept constant. Surface temperature Food pressing technology
Active overheat protection technology
Eco Energy technology If the container weighs rapidly, the material will burn soon. Weight detection Overflow prevention technology The presence of water on the surface changes the optical refractive index. Optical characteristic Safety technology after overflow

In addition, the first embodiment of the present specification, as shown in Table 2 below, implements the safety control device by introducing the most suitable sensing means for various aspects appearing in the cooking process for cooking food.

Technical division Phenomenon change Detection sensor Remarks Boiling overflow technology Vibration change detection Load cell Can be used alone or in combination of two or more technologies Weight change detection Load cell Sound wave change detection MIC Moisture detection Photo sensor Food pressing technology Weight change detection Load cell Can be used alone or in combination of two or more technologies Vessel temperature sensing Infrared temperature sensor Container overheat prevention technology Vessel temperature sensing Infrared temperature sensor Technology extended from safety technology Eco Energy technology Vessel temperature sensing Infrared temperature sensor Technology extended from safety technology

end. Advance safety technology

In general, when food is boiled over or the container is overheated to burn food, there are common phenomena in terms of vibration, sound waves, weight, and temperature. If it is found, it can prevent food boiling and food pressing phenomenon (burning phenomenon) in advance.

① Use vibration characteristics & weight change

When the food is heated for a certain period of time, a small vibration is generated as it is boiled. The intensity of the vibration is the largest in the process of boiling or boiling. On the other hand, when the food starts to boil, moisture is evaporated, so the weight is gradually reduced. Therefore, after measuring the maximum load of the food in the container, if the weight is reduced by more than 50% to 70% at the maximum load, it can be determined that the superheated state is imminent because most of the moisture is evaporated. The weight change can be measured very precisely up to 0.01 g using a load cell, and the vibration characteristics can be indirectly measured through the weight change.

1 and 2 are schematic views showing the installation position of the load cell 130 in the safety control device 100 according to the first embodiment of the present disclosure.

When three load cells 130 are used, the configuration as shown in FIG. 1 is preferable.

That is, the electric range 100 is composed of a top plate and a lower case of a rectangular shape in appearance, and a plurality of craters 110 and the control panel 120 is disposed in the interior space. At this time, since the arrangement of the crater 110 is not an equilateral triangle, there is a problem that the load cell 130 cannot be disposed along the position of the crater 110.

Therefore, when considering the position of the crater 110 and the position of the force applied to the upper plate, the position to avoid the interference with the control panel 120 and the like. 1, the three vertices of the equilateral triangle can be evenly applied to the force applied to the top plate and can also minimize the distance to the crater 110.

In addition, the configuration as shown in FIG. 1 does not affect the weight sensing function of the load cell 130 because it is not subject to interference from other components.

When four load cells 130 are used as shown in FIG. 2, more accurate weight measurement may be possible since more stable weight distribution is possible than three.

Since it is impossible to place the load cell 130 at the four corners of the device 100 because of the position of the control panel 120, it is conceivable to draw a rhombus in the rectangle of the device and place the load cells 130 at the corners one by one. have.

Through the configuration as shown in Figure 2, the position of the load cell 130 is located at a slightly oblique rhombus corner instead of exactly the center of each side, while minimizing interference with the fireball, better weight distribution, and one more weight measurement point This allows more accurate weighing.

3 is a graph for explaining a process of performing safety control by detecting vibration characteristics in the safety control apparatus 100 according to the first embodiment of the present disclosure.

Referring to FIG. 3, in general, when food is heated, the vibration intensity gradually increases as moisture starts to boil, and after recording the maximum peak (1: Peak) at the first overflow point, the temperature decreases afterwards to the maximum peak at the second overflow point. It grows up to near level (2).

At this time, if the heating is stopped at the intensity of the primary peak point 1 through the safety control device 100 (or a control unit or a control board), the initial overflow can be prevented in advance, and the primary peak ( 1) After that, a method of stopping heating at the second peak 2 may be applied.

4 is a schematic diagram for explaining a process of performing safety control by detecting a change in weight in the safety control device 100 according to the first embodiment of the present disclosure.

Referring to FIG. 4, the total load consists of the sum of the vessel 10, the material 20, and the water 30. When the moisture 30 of the contents contained in the vessel 10 evaporates more than 90%, the vessel 10 ) Burns with overheating.

Repeated experiments with 10 of the most used containers and 10 of the most frequent dishes revealed that a 70% reduction in the overall load resulted in a dangerous situation due to overheating of the container. If more than 90% decrease, it is confirmed that there is a risk of fire.

Therefore, when 70% of the total load is reduced, safety measures are required in stages from this time, and through the safety control device 100 (or the control unit or the control board), the safety measures as shown in [Table 3] are specifically performed. do.

Weight change condition Translate Safety measures 100% Initial state Normal steps 30% reduction Boiling Normal steps 50% reduction Stewed state Normal steps 70% reduction superheat Precautionary Step 1 Firepower 80% reduction A dangerous situation Precautionary Step 2 Fire Block 90% reduction Marginal situation Precautionary Step 3 Gas shut off, power off

② sound wave characteristics

The reason why the food boils is because the water (30: or water: H ₂ O) contained in the food suddenly expands and momentarily exceeds the capacity of the container 10, so that the water 30 occurs during the boiling process. Analyzing the unique sound waves can detect the condition just before boiling.

At this time, the sound wave characteristics of the water 30 may vary slightly depending on the size and material of the container, so it is necessary to statistically analyze the sound wave characteristics by size and material of the container mainly used in the market.

FIG. 5 is a graph illustrating a process of performing safety control by detecting a change in sound waves in the safety control apparatus 100 according to the first embodiment of the present disclosure.

Referring to FIG. 5, through the safety control device 100 (or the controller or the control board), the primary peak 3 in the initial process of boiling water and the secondary peak 4 in the subsequent process of boiling water again Because of the shape, the necessary safety measures can be taken at each peak (3, 4).

However, since various containers are used in the actual cooking process, and the materials used for cooking are also different depending on the difference, the actual technology application requires detailed statistical processing on the measured values by setting various experimental conditions.

③ temperature change

6 is a schematic diagram illustrating a process of performing safety control by detecting a temperature change in the safety control device 100 according to the first embodiment of the present disclosure.

Referring to FIG. 6, generally, the surface temperature of the container 10 is maintained at a constant level because water is taken away while the water is evaporated while the container 10 is sufficiently filled with water.

However, when the food continues to boil and most of the water evaporates during the cooking process, the point 5 at which the surface temperature of the container 10 also rises sharply appears.

Therefore, the infrared sensor 140 is mounted on one side of the cooking apparatus (for example, an electric range, a gas range, a gas oven, etc.), and the safety control device 100 (or a control unit or a control board) is used. While monitoring the surface temperature of the container 10 detected by the infrared sensor 140, if the temperature rises more than 10% at a point (or section) where the temperature is horizontal, it is recognized as a dangerous situation, cooking Take necessary safety measures, such as reducing the thermal power of appliances (including, for example, electric ranges, gas ranges, gas ovens, etc.).

I. Post-safety technology

FIG. 7 is a schematic diagram illustrating a process of performing safety control by sensing moisture in the safety control apparatus 100 according to the first embodiment of the present disclosure.

As shown in FIG. 7, when the light emitting LED light source and the light receiving photo sensor are installed correspondingly inside the main body of the electric range, the light emitted from the LED light source of one side is reflected on the glass upper plate 101, and a part of the light is emitted. Transmitted to the side and part is reflected (6) is detected through the photo sensor on the other side.

At this time, if the food boils over the broth 7 flows to the glass top plate 101, which causes a sudden change (8) of the measured value of the photo sensor because the refractive index changes.

Accordingly, the control unit 125 (or the control board) included in the safety control device 100 (or the cooking appliance) may change rapidly when the measured value of the photo sensor changes from a preset reference value (or the measured value of the photo sensor). Recognizing that food is overwhelmed when the reference value is outside the preset error range, the firepower of the cooking apparatus (eg, the electric range, etc.) is automatically reduced, and the measured value reaches a preset risk value. In this case, user safety may be secured by cutting off the power of the cooking appliance.

As such, the safety control device 100 (or the control unit or the control board) detects a dangerous situation or the like on the basis of vibration, weight, sound waves, and temperature change of a container including food and the like. If so, the operation of the cooking appliance may be controlled.

≪ Embodiment 2 >

The safety control apparatus according to the first embodiment described above may detect a dangerous situation using vibration, weight, sound waves, and temperature changes, or may also detect a dangerous situation through visual changes.

As shown in Table 4 below, the second embodiment of the present disclosure observes a natural phenomenon (Fact) that is common in the process of cooking food, and pays attention to a specific aspect caused by such a natural phenomenon. , Implement it by application.

Fact Aspect Application When food boils over, the surface of the container is contaminated with food. Surface contamination Overflow prevention technology Boiling over food maximizes water vapor generation. Water vapor generation Overflow prevention technology When the container is overheated and moisture evaporates, the material burns and smokes. Smoke generation Food pressing technology

In addition, according to the second embodiment of the present specification, as shown in Table 5 below, a safety control device is implemented by introducing a sensing means most suitable for various aspects appearing in a cooking process.

Technical division Phenomenon change Detection sensor Remarks Boiling overflow technology Surface contamination CCD camera Analyzes CCD camera image changes to detect all Water vapor max CCD camera Food pressing technology Smoke generation CCD camera

8 is a schematic diagram showing a safety control device 100 according to a second embodiment of the present disclosure.

Referring to FIG. 8, the safety control apparatus 100 reads image capturing means 50 for capturing a cooking process, and image information (or image screen) acquired from the image capturing means 50 to determine a change pattern. And image analyzing means for discriminating.

The image capturing means 50 may be a CCD camera, and the image analyzing means (or the controller) controls a detailed operation of a cooking apparatus (eg, an electric range, a gas range, a gas oven, etc.). It can be used in combination with the board (125).

At this time, it is preferable that the CCD camera 50 is adjusted to photograph the lid of the container 10 mounted on the top plate to have a predetermined height above the electric range.

In addition, it is preferable that one CCD camera 50 is installed so as to cover (or photograph) the entire crater area.

FIG. 9 is a schematic diagram for describing a process of performing safety control through a time change in the safety control apparatus 100 according to the second embodiment of the present disclosure.

Referring to FIG. 9, when the food starts to boil, numerous bubbles are generated, which inevitably causes the soup to splash out of the container.

In particular, just before boiling, a considerable amount of broth is buried on the surface of the container, so comparing the image at this time with the image before the start of boiling can accurately know the time of boiling.

In addition, if the container is overheated and the material burns, smoke will always occur, so analyzing the images taken with a CCD camera can accurately identify the current risk level.

In particular, the safety control device using the image change can detect food boiling and food burning through one sensor (for example, a CCD camera), and has high reliability because it uses the most obvious visual change. There is this.

FIG. 10 is a schematic diagram illustrating a process of performing safety control by determining a dangerous step through a time change in the safety control device 100 according to the second embodiment of the present disclosure.

As described in the above-described first embodiment, the total load at the time of cooking the food is composed of the sum of the container, the material, and the water.

As a result of the self-test, the reduction of more than 70% of the total load caused a dangerous situation due to the overheating of the container 10, which can be clearly distinguished not only by the weight change but also by the visual change.

That is, as shown in FIG. 10, the smoke 9 began to be generated at the point where 80% of the total load was reduced, and the food was burned while the flame was generated from the point where the 90% of the total load was reduced.

Therefore, the image analyzing means (or the control unit) analyzes the captured image (or compares the previously photographed image with the recently / currently captured image) while monitoring the cooking process with the CCD camera 50. When the smoke (9) is detected, the firepower of the cooking appliance (or the electric range) is cut off, and if the flame is detected, the firepower of the cooking appliance (or the electric range) and the power supply itself are required according to the degree of danger. The level of safety measures can be adjusted.

11 is a configuration diagram of a safety control device 100 according to an embodiment of the present invention.

Referring to FIG. 11, the safety control apparatus 100 according to an embodiment of the present invention includes a cooking appliance driving unit 105 which provides heating amount to a container seated on at least one crater 110 arranged in a range, and a top plate of the range. A plurality of load cells 130 are disposed in the weight sensing, weight reduction to determine the weight reduction of the food when cooking food through the cooking apparatus drive unit 105 by the weight change detected by the plurality of load cells 130 The determination unit 160, the temperature sensor 140 for measuring the surface temperature of the container, the temperature determination unit for continuously monitoring the surface temperature measured by the temperature sensor 140 to determine whether the temperature rises above a predetermined level ( 170) and when the weight loss amount of the food determined by the weight loss determination unit 160 is greater than or equal to a preset standard, and the surface temperature determined by the temperature determination unit 170 is greater than or equal to the predetermined level. It includes a control unit 125 to reduce or block the heating amount of the drive unit 105 to prevent the food to be cooked steamed or burned.

If the temperature rises more than 10% at a point where the surface temperature determined by the temperature determination unit 170 is horizontal, the controller 125 recognizes this as a dangerous situation and controls to reduce or block the heating amount. Can be.

The safety control device 100 calculates the vibration of the container at the time of cooking the food through the cooking device drive unit 105 by the weight change sensed by the plurality of load cells 130, the intensity of the calculated vibration is continuously monitored By further comprising a boiling judging unit 180 to determine that the food is boiling when the predetermined level is reached, the control unit 125 is determined by the boiling judging unit 180 after boiling the food weight The amount of heating of the cooker driving unit 105 may be reduced or blocked according to the reference of the reduction amount and the temperature rise level to prevent the food to be cooked from burning or burning.

In this case, the safety control device 100 is provided with an LED light source and a photo sensor for detecting the light reflected by the top plate of the range from the LED light source or an auxiliary having a sound wave detection sensor for measuring the sound wave when cooking food. Further comprising a sensor unit 150, the boiling determination unit 180 determines the boiling of the food through the change of the measured value of the photo sensor or a predetermined level in the amount of change of the sound wave measured by the sound wave detection sensor It is also possible to determine the boiling of the food by extracting the above peak.

The control unit 125 receives a captured image from an external camera 50 photographing the inside or the surroundings of the container, and the food is boiled using an image inside the container among the captured images through a predetermined image analysis technique. It may be configured to reduce or cut off the heating amount of the cooking device driver 105 by determining whether the food is steamed or burned by determining whether or not the smoke generated during cooking.

On the other hand, in order to improve the accuracy of the weight measurement, it is preferable to disperse the load cell 130 at the vertices of the virtual triangle or the corner of the rhombus to minimize the interference with the crater in consideration of the arrangement position of the crater.

As described above, the embodiment of the present disclosure, as a preliminary safety technology to ensure safety before food boils over, detects a common phenomenon that occurs during food boil over, lowers or blocks fire immediately before boiling, By preventing the boil over in advance, it is possible to secure user safety without compromising cleanliness.

In addition, the embodiment of the present disclosure, as described above, even if the food does not boil over, if the burning phenomenon occurs necessary measures, if already boiled to ensure the user safety through additional safety measures, before and after double By taking necessary safety measures automatically, the reliability can be greatly improved and the added value of the product can be dramatically increased.

In addition, the embodiment of the present specification, as described above, through the boil over-preventing function, food pressing prevention function, when the heat is applied to the appropriate level or more when cooking the food is implemented in a way to reduce or block the fire, incidental container It prevents overheating and consequently reduces unnecessary power consumption.

The present invention may be embodied in many other specific forms without departing from the spirit or essential characteristics thereof. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas falling within the scope of the same shall be construed as falling within the scope of the present invention.

9: acting 10: courage
20: food ingredients 30: water
50: camera 100: safety control device for the kitchen cooker
101: tempered glass 105: cooking apparatus drive unit
110: crater 120: control panel unit
125: control unit 130: load cell
140: temperature sensor (infrared sensor) 150: auxiliary sensor unit
160: weight loss determination unit 170: temperature determination unit
180: boiling judgment

Claims (7)

A cooking appliance driving unit providing heating amount to a container seated on at least one crater disposed in a range;
A plurality of load cells disposed on the upper plate of the range to sense weight;
A weight loss determination unit that determines a weight reduction of the food when cooking the food through the cooking apparatus driving unit by the weight change sensed by the plurality of load cells;
A temperature sensor for measuring the surface temperature of the vessel;
A temperature determination unit for continuously monitoring the change in the surface temperature measured by the temperature sensor; and
If the weight loss amount of the food determined by the weight loss determination unit is 70% or more, and the temperature rise rapidly rises by 10% or more at the point where the surface temperature determined by the horizontal maintenance unit is reduced, the heating amount of the cooker driving unit is reduced or cut off. And a control unit for preventing the food to be cooked or burned.
Boiling determination unit for calculating the vibration of the container when cooking the food through the cooking device drive unit by the weight change detected by the plurality of load cells, and continuously monitoring the intensity of the calculated vibration to determine whether the food is boiling More;
The controller may reduce or block the heating amount of the cooking apparatus driving unit according to the reference of the weight reduction amount and the temperature increase level after determining that the food is boiling, thereby preventing the cooking of food from burning or burning. Safety control device for a kitchen cooker, characterized in that.
delete delete The method of claim 1,
And an auxiliary sensor unit having a LED light source and a photo sensor which senses light reflected by the upper plate of the range from the LED light source.
The boiling determination unit is a safety control device of a kitchen cooking appliance, characterized in that for determining the boiling of the food by the change of the measured value of the photo sensor.
The method of claim 1,
Further comprising: an auxiliary sensor unit having a sound wave detection sensor for measuring sound waves when cooking food,
The boiling determination unit is a safety control device for a kitchen cooking appliance, characterized in that for determining the boiling of the food by analyzing the intensity change of the sound wave measured by the sound wave detection sensor.
The apparatus of claim 1, wherein the control unit
Receives a captured image from an external camera that captures the inside or the surroundings of the container, and determines whether the food is boiling or cooks by using an image of the inside of the container through a predetermined image analysis technique. Recognizing that the food is steamed or burned by the safety control device of the kitchen cooking appliance, characterized in that to reduce or cut off the heating amount of the cooking unit drive.
The method of claim 1, wherein the load cell
In order to improve the accuracy of the weighing, in consideration of the arrangement position of the crater, the safety control device of the kitchen cooking apparatus, characterized in that the dispersing arrangement at the corner of the corner of the triangle or the imaginary triangle to minimize the interference with the crater.

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