KR20030033393A - Steam control method for induction heating cooker - Google Patents

Steam control method for induction heating cooker Download PDF

Info

Publication number
KR20030033393A
KR20030033393A KR1020010065148A KR20010065148A KR20030033393A KR 20030033393 A KR20030033393 A KR 20030033393A KR 1020010065148 A KR1020010065148 A KR 1020010065148A KR 20010065148 A KR20010065148 A KR 20010065148A KR 20030033393 A KR20030033393 A KR 20030033393A
Authority
KR
South Korea
Prior art keywords
solenoid valve
cooking
steam discharge
induction heating
heating cooker
Prior art date
Application number
KR1020010065148A
Other languages
Korean (ko)
Inventor
전준섭
Original Assignee
주식회사 엘지이아이
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 주식회사 엘지이아이 filed Critical 주식회사 엘지이아이
Priority to KR1020010065148A priority Critical patent/KR20030033393A/en
Publication of KR20030033393A publication Critical patent/KR20030033393A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00Cooking-vessels
    • A47J27/08Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/0802Control mechanisms for pressure-cookers
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00Cooking-vessels
    • A47J27/08Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/088Pressure-cookers; Lids or locking devices specially adapted therefor adapted to high-frequency heating
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00Cooking-vessels
    • A47J27/08Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/09Safety devices
    • HELECTRICITY
    • H05ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05BELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00Heating by electric, magnetic or electromagnetic fields
    • H05B6/02Induction heating
    • H05B6/06Control, e.g. of temperature, of power
    • H05B6/062Control, e.g. of temperature, of power for cooking plates or the like
    • HELECTRICITY
    • H05ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05BELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00Heating by electric, magnetic or electromagnetic fields
    • H05B6/02Induction heating
    • H05B6/10Induction heating apparatus, other than furnaces, for specific applications
    • H05B6/12Cooking devices

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Cookers (AREA)
  • Induction Heating Cooking Devices (AREA)

Abstract

PURPOSE: A steam vapor discharge control method for an induction heater cooker is provided to reduce noises cause due to the discharge of steam vapor by periodically controlling the steam vapor discharge operation. CONSTITUTION: A steam vapor discharge control method comprises the first step(100,110) of starting a cooking operation and judging whether the cooking operation is sequentially performed; the second step(120) of opening a solenoid valve by driving a solenoid valve driving unit; the third step(130) of judging whether a predetermined time has lapsed; the fourth step(140) of shutting off the solenoid valve if it is judged in the third step that a predetermined time has lapsed; the fifth step(150) of judging whether a predetermined time has lapsed; the sixth step(160) of repeatedly opening and shutting the solenoid valve until the pressure of an oven is lowered to a predetermined level; and the seventh step(170) of discharging steam vapor and ending the cooking process.

Description

유도가열조리기의 증기배출제어방법{Steam control method for induction heating cooker}Steam control method for induction heating cooker

본 발명은 유도가열조리기의 증기배출제어방법에 관한 것으로, 더욱 상세하게는 증기 배출 주기를 제어하여 증기 배출 소음을 낮출 수 있는 유도가열조리기의 증기배출제어방법에 관한 것이다.The present invention relates to a steam discharge control method of an induction heating cooker, and more particularly, to a steam discharge control method of an induction heating cooker which can control the steam discharge cycle to lower the steam discharge noise.

유도가열조리기는 워킹코일에서 발생하는 자력선이 솥을 통과할 때 와전류가 흘러 솥 자체가 가열되는 방식에 의해서 취사 기능을 수행하고 있다. 상기 유도가열조리기의 기본적인 가열원리를 살펴보면, 워킹코일에 전류가 인가되면 자성체인 오븐은 유도(induction) 가열에 의하여 열이 가해지면서, 오븐 내부에서는 취사이 이루어지게 된다.Induction heating cooker performs the cooking function by the way in which the eddy current flows when the magnetic force generated from the working coil passes through the pot. Looking at the basic heating principle of the induction heating cooker, when a current is applied to the working coil, the magnetic oven is heated by induction heating (induction), it is made in the oven inside.

또한, 유도가열조리기는 찰진밥을 선호하는 우리나라의 국민 특성에 맞춰주기 위해서 오븐 내 높은 압력을 유지해서 취사이 이루어지도록 하고 있다. 이러한 원리에 의하여 조리를 수행하는 유도가열조리기는, 빠른 요리시간과, 다양한 맛을 제공하고, 그리고 전력효율이 높은 점 등 때문에 많은 호응을 얻고 있다.In addition, the induction heating cooker is made to be cooked by maintaining a high pressure in the oven in order to match the national characteristics of the country that prefers the waxy rice. Induction heating cooker for cooking according to this principle, has gained a lot of response because of fast cooking time, various flavors, and high power efficiency.

상기 유도가열조리기에서 수행 가능한 요리가 매우 다양하지만, 가장 일반적으로 많이 행해지는 요리가 밥을 짓는 취사공정이다. 상기 취사공정은, 깨끗이 씻은 쌀을 일차적으로 불리는 불림공정과, 불려진 쌀을 1차 가열하는 1차 가열공정, 2차 가열공정, 비등공정, 뜸공정, 그리고 증기배출공정으로 이어지며, 상기 증기배출공정이 완료되면, 보온공정으로 진행되면서 밥이 완료된다.Dishes that can be performed in the induction heating cookers are very diverse, the most commonly performed dish is a cooking process to cook rice. The cooking process is followed by a soaking process called primaryly washed rice, a primary heating process, a secondary heating process, a boiling process, a steaming process, and a steam discharging process, which primarily heat the soaked rice. When the process is completed, the rice is completed while proceeding to the warming process.

상기와 같이 취사공정이 수행되는 과정에서 유도가열조리기는 오븐 내부에 매우 높은 압력을 유지하게 된다. 특히, 최고출력으로 최고온도로 가열되는 비등공정에서는 오븐 내부의 압력이 1.8기압으로 유지되고, 뜸공정에서는 1.6기압으로 낮아진다. 그리고 상기 뜸공정이 완료된 후, 이어지는 증기배출공정에서는 오븐 내부의 압력을 1.0 기압으로 낮추기 위해서 증기가 외부로 배출되어진다.Induction heating cooker is maintained at a very high pressure inside the oven during the cooking process as described above. In particular, the pressure inside the oven is maintained at 1.8 atm in the boiling process heated to the highest temperature at the highest output, and lowered to 1.6 atm in the moxibustion process. After the moxibustion process is completed, steam is discharged to the outside in order to lower the pressure inside the oven to 1.0 atm in the subsequent steam discharge process.

이와 같이 유도가열조리기는, 빠른 취사을 수행하기 위하여 오븐 내부에 매우 높은 압력을 유지하고 있고, 뜸공정이 완료되면서 오븐 내부의 압력을 증기 배출공정을 통해서 조절하고 있다.In this way, the induction heating cooker maintains a very high pressure in the oven to perform a quick cooking, and the pressure inside the oven is controlled through the steam discharge process as the moxibustion process is completed.

그런데 종래의 유도가열조리기는, 뜸공정이 완료된 직 후, 오븐 내부의 압력을 1.0기압으로 낮추기 위해서 오븐과 외부를 연결하는 통기공을 순간적으로 열림상태로 제어하고 있다. 그렇기 때문에 종래의 유도가열조리기의 취사공정 완료단계에서 오븐 내외부 사이의 높은 압력차를 조절하기 위한 증기배출공정에서 65dB 이상의 높은 소음이 발생하는 문제점이 있었다. 이때 발생되는 소음은, 순간적으로 매우 고음을 발생시키기 때문에 주변 사람들을 놀라게 하였다.By the way, the conventional induction heating cooker controls the vent hole connecting the oven and the outside to the open state immediately in order to lower the pressure inside the oven to 1.0 atm immediately after the completion of the moxibustion process. Therefore, there is a problem that high noise of 65dB or more occurs in the steam discharge process for controlling the high pressure difference between the inside and outside of the oven at the completion of the cooking process of the conventional induction heating cooker. The noise generated at this time surprised the people around because it generated a very high sound instantaneously.

또한, 종래의 유도가열조리기는, 한번 열린 통기공이 오븐 내부의 압력이 일정치 이하로 떨어질때까지는 계속해서 열림상태를 유지하도록 하고 있다. 따라서한번 배출을 시작한 고온의 증기는 소정시간 이상동안 계속해서 배출되기 때문에, 노약자나 어린이 등의 안전상의 위험을 초래할 수도 있었다.In addition, the conventional induction heating cooker is to maintain the open state until the ventilation hole once opened until the pressure in the oven drops below a certain value. Therefore, since the high temperature steam which started discharge | emitted once is discharged continuously for more than a predetermined time, it might pose a safety risk of an elderly person, a child, etc.

따라서 본 발명의 목적은, 배출 증기의 주기를 제어하여, 소음을 낮추고 소비자의 만족도를 높일 수 있는 유도가열조리기의 증기배출 제어방법을 제공함에 있다.Accordingly, an object of the present invention is to provide a method for controlling the steam discharge of an induction heating cooker which controls the cycle of the discharged steam, thereby lowering noise and increasing customer satisfaction.

도 1은 본 발명에 따른 유도가열조리기의 증기배출을 위한 제어 구성도,1 is a control block diagram for steam discharge of the induction heating cooker according to the present invention,

도 2는 본 발명에 따른 유도가열조리기의 증기배출을 위한 동작 흐름도.Figure 2 is a flow chart for the operation of steam induction cooker according to the present invention.

* 도면의 주요 부분에 대한 부호의 설명 *Explanation of symbols on the main parts of the drawings

10 : 신호입력부20 : 온도검출부10: signal input unit 20: temperature detection unit

30 : 제어부40 : 솔레노이드 밸브구동부30 control unit 40 solenoid valve drive unit

50 : 표시부60 : 가열원구동부50: display unit 60: heating source drive unit

70 : 타이머70: timer

상기 목적을 달성하기 위한 본 발명에 따른 유도가열조리기의 증기배출 제어방법은, 오븐 내부와 외부를 증기배출을 위한 통기공을 개폐하는 솔레노이드 밸브를 구비한 유도가열조리기에 있어서, 증기배출시에 솔레노이드밸브의 열림동작시간과 닫힘동작시간을 설정하는 설정단계와; 증기배출공정시에, 상기 설정된 열림동작시간 동안 솔레노이드 밸브를 열림상태로 제어하는 열림제어단계와; 상기 열림동작시간이 경과하면, 닫힘동작시간동안 솔레노이드 밸브를 닫힘상태로 제어하는 닫힘제어단계를 포함하여 구성되고, 상기 열림제어단계와 닫힘제어단계는, 오븐 내부의 압력이 소정값 이하로 낮아질때까지 반복해서 이루어지는 것을 특징으로 한다.Steam discharge control method of the induction heating cooker according to the present invention for achieving the above object, in the induction heating cooker having a solenoid valve for opening and closing the vent for steam discharge in and outside the oven, the solenoid at the time of steam discharge A setting step of setting an opening operation time and a closing operation time of the valve; An opening control step of controlling the solenoid valve in an open state during the set opening operation time in a steam discharge process; And a closing control step of controlling the solenoid valve to the closed state during the closing operation time when the opening operation time has elapsed, wherein the opening control step and the closing control step are performed when the pressure in the oven is lowered to a predetermined value or less. It is characterized by repeatedly made up to.

본 발명의 상기 모든 단계는, 밥을 짓는 취사공정시에 이루어지는 것을 특징으로 한다.All the above steps of the present invention is characterized in that it is made during the cooking step of cooking rice.

본 발명의 상기 열림동작시간은 닫힘동작시간보다 작게 설정되는 것을 특징으로 한다.The opening operation time of the present invention is characterized in that it is set smaller than the closing operation time.

이하 첨부한 도면을 참조하여 본 발명에 따른 유도가열조리기의 증기배출 제어방법에 대해서 상세하게 설명한다.Hereinafter, a method for controlling steam emission of an induction heating cooker according to the present invention will be described in detail with reference to the accompanying drawings.

도 1은 본 발명에 따른 유도가열조리기의 증기배출을 제어하기 위한 제어 구성도이다.1 is a control block diagram for controlling the steam discharge of the induction heating cooker according to the present invention.

본 발명의 유도가열조리기는, 조리기의 외측면에 설치되어, 사용자에 의한 요리메뉴신호를 입력하는 신호입력부(10)와, 상기 신호입력부(10)에서 선택된 요리메뉴를 인식하고, 기설정된 조리방법에 따라서 요리가 진행되도록 제어하는 제어부(30)를 포함한다. 본 발명에서 상기 제어부(30)는, 밥을 짓는 취사공정에서 증기배출공정시에 증기 배출주기를 제어하게 된다.The induction heating cooker of the present invention is installed on the outer surface of the cooker, the signal input unit 10 for inputting a cooking menu signal by the user, and recognizes the cooking menu selected by the signal input unit 10, the preset cooking method In accordance with the control unit 30 to control the progress of the cooking. In the present invention, the control unit 30 controls the steam discharge cycle during the steam discharge step in the cooking step of cooking rice.

또한, 본 발명의 유도가열조리기는, 조리기의 뚜껑이 닫혔을 때, 오븐의 내부와 외부를 연결하여, 증기배출공정시에 오븐 내부의 증기를 외부로 배출시키는 통기공이 형성된다. 상기 통기공은, 솔레노이드 밸브에 의해서 개폐가 이루어지도록 하고, 상기 솔레노이드 밸브는, 제어부(30)의 제어하에 솔레노이드 밸브 구동부(40)에서 구동하게 된다.In addition, the induction heating cooker of the present invention, when the lid of the cooker is closed, by connecting the inside and the outside of the oven, a vent for discharging the steam in the oven to the outside during the steam discharge process is formed. The vent hole is opened and closed by a solenoid valve, and the solenoid valve is driven by the solenoid valve driver 40 under the control of the controller 30.

그리고 본 발명의 유도가열조리기는, 상기 신호입력부(10)와 같이 조리기의 외측면에 설치되어, 현재 요리 진행상태 등을 표시해주는 표시부(50)를 포함하며, 요리 동작시에 필요한 시간 체크동작을 위해서 타이머(70)를 구비하고 있다. 또한, 본 발명의 유도가열조리기는, 상기 제어부(30)의 제어하에 워킹코일을 구동해서, 취사공정시에 필요한 열을 발생시키는 가열원 구동부(60)를 포함하고, 요리 동작시에 오븐 내 온도 등을 검출하기 위한 온도검출부(20)를 구비하고 있다.And the induction heating cooker of the present invention, such as the signal input unit 10 is installed on the outer surface of the cooker, and includes a display unit 50 for displaying the current cooking progress, etc., the time check operation required during cooking operation The timer 70 is provided for this purpose. In addition, the induction heating cooker of the present invention includes a heating source drive unit 60 for driving the working coil under the control of the control unit 30 to generate heat required in the cooking process, and the temperature in the oven during the cooking operation. And a temperature detector 20 for detecting the back and the like.

이러한 구성으로 이루어진 본 발명의 유도가열조리기는, 다음과 같이 동작되어진다.The induction heating cooker of this invention which consists of such a structure is operated as follows.

사용자가 오븐 내부에 취사을 위한 쌀과 물을 넣고, 조리의 뚜껑을 닫은 후, 압력을 체결하면, 조리를 위한 준비동작은 완료된다. 그 다음에 사용자는 신호입력부(10)를 통해서 요리메뉴를 선택하고, 상기 선택된 요리메뉴는 제어부(30)에서 인식되어진다.When the user puts rice and water for cooking in the oven, closes the lid of the cooking, and tightens the pressure, the preparation for cooking is completed. Then, the user selects a cooking menu through the signal input unit 10, and the selected cooking menu is recognized by the controller 30.

다음, 제어부(30)는, 선택된 요리메뉴에 따라 기설정되고 있는 취사공정 알고리즘을 자체 내 메모리에서 읽어오고, 읽어온 취사알고리즘에 따라서 취사공정이 진행되도록 제어하게 된다.Next, the control unit 30 reads the cooking process algorithm preset according to the selected cooking menu from its own memory, and controls the cooking process to proceed according to the read cooking algorithm.

이때, 수행되는 취사공정은, 깨끗이 씻은 쌀을 일차적으로 불리는 불림공정과, 불려진 쌀을 1차 가열하는 1차 가열공정, 2차 가열공정, 비등공정, 뜸공정, 그리고 증기배출공정으로 이어지며, 상기 증기배출공정이 완료되면, 보온공정으로 진행되면서 밥이 완료된다.At this time, the cooking process is performed, followed by a soaking process, called firstly washed rice, a first heating process, a second heating process, a boiling process, a steaming process, and a steam discharge process to heat the soaked rice first, When the steam discharge process is completed, the rice is completed while proceeding to the warming process.

그리고 상기 각 공정의 동작시간, 동작온도, 등이 제어부(30)에 의해서 제어되면서, 상기 가열원 구동부(60)는, 워킹코일을 구동시켜서 취사공정에 필요한 열을 발생시킨다. 그리고 표시부(50)는, 현재 진행되는 요리의 상태를 표시하고, 온도검출부(20)는, 오븐 내 온도를 검출하여, 상기 제어부(30)의 취사공정 제어를 위한 기초신호로 이용되도록 한다.And while the operating time, operating temperature, and the like of each process is controlled by the control unit 30, the heating source drive unit 60 drives the working coil to generate heat required for the cooking process. In addition, the display unit 50 displays a state of cooking that is currently in progress, and the temperature detector 20 detects the temperature in the oven to be used as a basic signal for controlling the cooking process of the controller 30.

한편, 상기 동작이 진행되는 상태에서 뜸 공정이 완료되면, 제어부(30)는, 본 발명의 증기배출을 위한 제어동작을 진행하게 된다.On the other hand, when the moxibustion process is completed while the operation is in progress, the controller 30 proceeds to the control operation for steam discharge of the present invention.

도 2는 본 발명에 따른 유도가열조리기의 증기배출을 위한 동작 흐름도이다.2 is an operation flowchart for steam discharge of the induction heating cooker according to the present invention.

우선, 제어부(30)는, 증기배출공정에 앞서서, 취사공정이 순차적으로 진행되었는지를 확인하고(제 100 단계), 상기 제 100 단계의 마지막 공정으로 뜸공정이 종료되었는지를 판단한다(제 110 단계).First, the control unit 30 checks whether the cooking process proceeds sequentially (step 100) prior to the steam discharge process, and determines whether the moxibustion process is finished as the last process of the 100th step (step 110). ).

그리고 제어부(30)는, 증기배출공정을 위하여, 솔레노이드밸브 구동부(40)를 구동하여, 솔레노이드 밸브가 열리도록 제어한다(제 120 단계). 상기 제 120 단계의 제어로 오븐 내부와 외부를 연결하는 통기공이 열리면서, 오븐 내부의 증기가 외부로 배출되어진다.The control unit 30 drives the solenoid valve driving unit 40 to open the solenoid valve for the steam discharge process (step 120). The vent of connecting the inside and the outside of the oven is opened by the control of the 120th step, and the steam inside the oven is discharged to the outside.

상기 제 120 단계에 의한 솔레노이드 밸브의 열림시간은, 소정시간(약 10ms)동안만 이루어지도록 한다(제 130 단계).The opening time of the solenoid valve according to the 120 th step is performed only for a predetermined time (about 10 ms) (step 130).

그리고 상기 제 130 단계에서 설정되고 있는 소정시간이 경과하면, 솔레노이드밸브 구동부(40)를 제어하여, 솔레노이드 밸브가 닫히도록 제어한다(제 140 단계). 상기 제 140 단계의 제어로 오븐 내부와 외부를 연결하는 통기공이 차단되면서, 증기 배출이 중지된다.When the predetermined time set in step 130 has elapsed, the solenoid valve driving unit 40 is controlled to control the solenoid valve to be closed (step 140). The vent of connecting the inside and the outside of the oven is blocked by the control of the 140th step, and the steam discharge is stopped.

상기 제 140 단계에 의한 솔레노이드 밸브의 닫힘동작은, 소정시간(약 990ms) 동안 이루어진다(제 150 단계).The closing operation of the solenoid valve in step 140 is performed for a predetermined time (about 990 ms) (step 150).

이와 같이, 솔레노이드 밸브를 소정시간동안 열고, 다시 소정시간동안 닫게 되면, 상기 솔레노이드 밸브를 여는 시간동안, 순간적으로 통기공을 통하여 외부로 배출되던 증기가, 소정시간동안 닫히는 힘에 의하여 서서히 증기 배출량이 줄어들면서 약 300ms가 지나면 완전히 닫히게 된다.As such, when the solenoid valve is opened for a predetermined time and closed for a predetermined time, the steam discharged to the outside through the vent momentarily during the opening time of the solenoid valve is gradually discharged by the closing force for a predetermined time. It will shrink and close completely after 300 ms.

이러한 동작은 오븐 내부의 압력이 일정치 이하로 떨어질때까지 반복해서 이루어지고(제 160 단계), 오븐 내부의 증기가 일정치 이하로 떨어지면 취사공정을 종료하면서, 보온공정으로 진행된다(제 170 단계).This operation is repeatedly performed until the pressure inside the oven falls below a predetermined value (step 160), and when the steam inside the oven falls below a predetermined value, the cooking process is terminated, and the process proceeds to the warming step (step 170). ).

즉, 본 발명에서는 증기를 배출하는 공정에서, 증기 배출로 인한 소음을 감소시키기 위하여, 솔레노이드 밸브의 온/오프 동작을 반복 수행하도록 하고 있다. 그리고 상기 동작이 진행될 때, 솔레노이드 밸브의 닫히는 힘에 의하여 증기가 서서히 배출되면서 소음이 낮아지게 된다.That is, in the present invention, in order to reduce the noise caused by steam discharge, the solenoid valve on / off operation is repeatedly performed in the process of discharging steam. When the operation is performed, the noise is lowered while steam is gradually discharged by the closing force of the solenoid valve.

따라서 본 발명은, 증기배출공정에서 솔레노이드 밸브를 순간적으로 열어줄때 발생하는 약 65dB 이상의 증기배출소음을 약 56 dB 이하로 낮춰주기 위해서제어부(30)의 제어하에 솔레노이드 밸브를 온/오프 제어하는 것을 기본적인 기술적 사상으로 하고 있다.Therefore, the present invention, it is basic to control the solenoid valve on / off under the control of the control unit 30 in order to lower the steam discharge noise of about 65dB or more generated when the solenoid valve is momentarily opened in the steam discharge process to about 56dB or less. It is technical idea.

그리고 본 발명에서는 밥을 짓는 취사공정을 일 예로 설명하고 있지만, 이것에 한정할 필요는 없고, 유도가열조리기를 이용한 요리동작에서 증기 배출이 수행되는 전공정에 적용 가능함은 물론이다.And in the present invention has been described as an example cooking cooking process, but need not be limited to this, of course, it is applicable to the entire process of performing steam discharge in the cooking operation using an induction heating cooker.

이와 같이 설명한 본 발명은 유도가열조리기의 증기배출동작에서 증기배출시에 발생되는 소음을 낮추기 위해서 증기배출동작을 주기적으로 제어하여 주므로서 소음을 낮추고, 따라서 소비자의 만족도를 높일 수 있는 효과를 얻을 수 있게 된다.As described above, the present invention reduces the noise by periodically controlling the steam discharge operation in order to reduce the noise generated during the steam discharge in the steam discharge operation of the induction heating cooker, thereby achieving an effect that can increase the customer satisfaction. Will be.

Claims (3)

오븐 내부와 외부를 증기배출을 위한 통기공을 개폐하는 솔레노이드 밸브를 구비한 유도가열조리기에 있어서,In an induction heating cooker having a solenoid valve for opening and closing the vent for steam discharge inside and outside the oven, 증기배출시에 솔레노이드밸브의 열림동작시간과 닫힘동작시간을 설정하는 설정단계와;A setting step of setting an opening operation time and a closing operation time of the solenoid valve at the time of steam discharge; 증기배출공정시에, 상기 설정된 열림동작시간 동안 솔레노이드 밸브를 열림상태로 제어하는 열림제어단계와;An opening control step of controlling the solenoid valve in an open state during the set opening operation time in a steam discharge process; 상기 열림동작시간이 경과하면, 닫힘동작시간동안 솔레노이드 밸브를 닫힘상태로 제어하는 닫힘제어단계를 포함하여 구성되고,And a closing control step of controlling the solenoid valve in the closed state during the closing operation time when the opening operation time has elapsed. 상기 열림제어단계와 닫힘제어단계는, 오븐 내부의 압력이 소정값 이하로 낮아질때까지 반복해서 이루어지는 것을 특징으로 하는 유도가열조리기의 증기배출 제어방법.The opening control step and the closing control step, the steam discharge control method of the induction heating cooker characterized in that it is made repeatedly until the pressure in the oven is lowered below a predetermined value. 제 1 항에 있어서,The method of claim 1, 상기 제 1 항의 모든 단계는, 밥을 짓는 취사공정시에 이루어지는 것을 특징으로 하는 유도가열조리기의 증기배출제어방법.All the steps of claim 1, wherein the steam discharge control method of the induction cooker, characterized in that the cooking step is made during cooking. 제 2 항에 있어서,The method of claim 2, 상기 열림동작시간은 닫힘동작시간보다 작게 설정되는 것을 특징으로 하는유도가열조리기의 증기배출제어방법.And the opening operation time is set smaller than the closing operation time.
KR1020010065148A 2001-10-22 2001-10-22 Steam control method for induction heating cooker KR20030033393A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020010065148A KR20030033393A (en) 2001-10-22 2001-10-22 Steam control method for induction heating cooker

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020010065148A KR20030033393A (en) 2001-10-22 2001-10-22 Steam control method for induction heating cooker

Publications (1)

Publication Number Publication Date
KR20030033393A true KR20030033393A (en) 2003-05-01

Family

ID=29565800

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020010065148A KR20030033393A (en) 2001-10-22 2001-10-22 Steam control method for induction heating cooker

Country Status (1)

Country Link
KR (1) KR20030033393A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7897184B1 (en) 2009-08-13 2011-03-01 Access Business Group International Llc Topical composition with skin lightening effect
US9446087B2 (en) 2006-10-24 2016-09-20 David W. Krempin Anti-resorptive and bone building dietary supplements and methods of use

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9446087B2 (en) 2006-10-24 2016-09-20 David W. Krempin Anti-resorptive and bone building dietary supplements and methods of use
US11207368B2 (en) 2006-10-24 2021-12-28 Murray Mary A Anti-resorptive and bone building dietary supplements and methods of use
US7897184B1 (en) 2009-08-13 2011-03-01 Access Business Group International Llc Topical composition with skin lightening effect
US8202556B2 (en) 2009-08-13 2012-06-19 Access Business Group International Llc Topical composition with skin lightening effect

Similar Documents

Publication Publication Date Title
JP3540226B2 (en) Decompression method of microwave oven
KR20000009543A (en) Electric pressure thermal rice cooker and cooking control method thereof
KR100531770B1 (en) Control apparatus of uncleaned rice germinating and cooking for electric pressure heat insulating rice cooker and control method
KR20030033393A (en) Steam control method for induction heating cooker
JP7193712B2 (en) electric rice cooker
JP3627714B2 (en) Electric rice cooker
JP2003325331A (en) Induction-heating electric rice cooker
KR100531758B1 (en) A self-cleaning of cooker
KR20080087352A (en) Electric pressure rice cooker having self-cleaning menu, and self-cleaning control method thereof
JP2561884Y2 (en) rice cooker
KR100531759B1 (en) A self-cleaning of cooker
JP2002253423A (en) Induction heating type rice cooker
JP2005296366A (en) Electric rice cooker
JP3976029B2 (en) Electric rice cooker
KR100843762B1 (en) Cancellation key control method of electric pressure rice cooker, and electric pressure rice cooker using thereof
KR100197751B1 (en) Method for controlling an electric rice cooker
KR0154638B1 (en) Control method of rice boiling for microwave oven
KR100420348B1 (en) Soak control method for Microwave oven
KR100221869B1 (en) Method for controlling opening and closing of solenoid valve in an electric pressure cooker
JP2562278Y2 (en) rice cooker
KR20040000024A (en) Auto control method for microwave oven
KR100432758B1 (en) Control method for electric rice cooker
KR100533278B1 (en) A heating energy control method of inverter microwave oven
KR19990040681A (en) How to deal with abnormal condition of electric rice cooker
JP2022141522A (en) rice cooker

Legal Events

Date Code Title Description
WITN Withdrawal due to no request for examination