KR20050040766A - Induction heating cooker - Google Patents

Abstract

When a high temperature food is conventionally mounted on a top plate and heating starts, there is a difference between the detection temperature of the temperature detection unit that detects the temperature of the cooking pan and the temperature of the actual cooking pan, and the detection temperature of the temperature detection unit is such as that of the top plate. Because of the heat capacity and the like, time is required for heat transfer, and thus cooking at an accurate detection temperature has failed, causing cooking failure.

The control unit for controlling the driving of the high-frequency power supply unit in the induction heating cooker stops heating for a predetermined time from the start of cooking, detects the temperature rise for a predetermined time in the temperature detection unit that detects the temperature of the cooking pan, and the detection result The driving instruction is based on the high frequency power unit.

Description

Induction Heating Cooker {INDUCTION HEATING COOKER}

The present invention relates to an induction heating cooker.

Conventionally, when heating a cooking pan mounted on a food mounting plate with a heating coil that is an induction heating unit disposed under the food mounting plate made of ceramic, cooking at the start of heating by a thermistor disposed below the food mounting plate. The induction heating cooker which detects the temperature of a pan and changes a heating sequence and performs a heating cooking in each when this detection temperature is higher and lower than a predetermined temperature was known well (for example, patent document 1).

In addition, during cooking heating by temperature control, heating is stopped for a certain time, the temperature change during this heating stop period is detected, and then the subsequent set temperature is changed based on the detection result, and the food and temperature detection unit Induction heating cookers that can prevent abnormal high temperatures even when a difference is detected in the detected detection temperature are also known (for example, Patent Document 2).

(Patent Document 1) Japanese Patent No. 2925836

(Patent Document 2) Japanese Patent Publication No. Hei 6-7513

For example, in an induction heating cooker having two mouths of induction heating units, when a cooking pan containing oil is heated in one induction heating unit to perform frying cooking at 200 ° C., user convenience is achieved. In order to perform other cooking in one of the induction heating units, a cooking pan containing oil may be moved to the other induction heating unit to continue heating cooking. At this time, the thermistor which detects the temperature of a cooking pan in the other induction heating part does not suddenly rise to 200 degreeC, but increases by arbitrary temperature increase rates. The temperature lower than the actual cooking pan temperature is determined as the detection temperature until the thermistor of the other induction heating unit reaches a temperature substantially equal to the temperature of the cooking pan, and the heating cooking is performed. For this reason, as mentioned above, since the oil which already reached 200 degreeC is heated further and becomes abnormally high temperature, there exists a possibility that it may cause cooking failure, for example, burning food.

Unlike the above-described example, the same applies to heating in advance by other heating means such as gas and subsequent heating and cooking in the induction heating unit.

The present invention has been made to solve these problems.

The heating cooker of the present invention includes a food mounting plate for mounting a cooking pan made of magnetic material, a heating coil disposed below the food mounting plate for induction heating of the cooking pan mounted on the food mounting plate, and the heating coil. A high frequency power supply unit for supplying high frequency power to the apparatus, a temperature detector disposed under the food mounting plate, and detecting a temperature of the cooking pan with the food mounting plate therebetween, and cooking conditions such as a set temperature, or the like; And a control unit for controlling a driving of the high frequency power supply unit based on a setting input at the operation unit and a detection temperature at the temperature detection unit, wherein the control unit is a cooking start operation at the operation unit. Immediately after, a temperature rise for a predetermined time in the temperature detection unit is detected, and the high frequency power unit is based on the detection result. It is characterized by giving a driving instruction.

Moreover, the said heating coil is arrange | positioned in the lower part of the said food mounting plate, It is characterized by the above-mentioned.

Best Mode for Carrying Out the Invention

EMBODIMENT OF THE INVENTION Hereinafter, the prefabricated induction heating cooker which is one Embodiment of this invention is demonstrated based on each drawing.

1 and 2, reference numeral 1 denotes a main body of a prefabricated induction heating cooker, 2 an upper plate frame provided on an upper surface of the main body 1, 3 an upper plate made of ceramic provided on an upper plate frame 2, and 4 an upper plate frame. (2) An air vent provided with an inlet and an exhaust port into the main body 1 formed on the rear side. In the vent part 4, the vent cover 4a in which many punching holes were formed is attached and detached freely. In the present invention, the front of the upper frame 2 is the one side of the user side upper frame 2 when the main body 1 is assembled to the sink 18 to be described later and used by the user. The opposite side of is the side that is farthest from the user.

Reference numeral 5 is a top plate operating portion formed on the front side of the top plate frame 2, and 6 is a display portion formed on the front side center portion of the top plate 3. Reference numeral 7 is a roaster portion having a cooking chamber at the rear, and 8 is a door of the roaster portion 7. Reference numeral 9 is an operation unit, 10 is an output setting unit of the induction heating unit of the operation unit 9, 11 is a timer setting unit for timer operation, and 12 is a power switch.

The display portion 6 is disposed below the top plate 3, and the top plate 3 facing the display portion 6 is formed transparent so that the user can see the display portion 6 through the top plate 3. It is configured to be.

Moreover, the upper plate operation part 5 is comprised so that operation instruction setting similar to the operation part 9 can be performed. Therefore, since the upper plate operation part 5 existed only in the position of the operation part 9 conventionally, ie, the front part of a main body, it solves the problem of operating while moving an eye and bending over when operating, The top plate ( 3) By concentrating in the vicinity, the user can perform stirring, adjustment of fire intensity, etc. in a cooking pan while standing, and the convenience of use can be improved.

Reference numerals 13 and 14 are induction heating parts drawn by printing on the top plate 3, and 15 are heater heating parts whose radiant heater positions are drawn by printing. Induction heating coils for induction heating of the cooking pan mounted on the top plate 3 are correspondingly disposed below the induction heating units 13 and 14, and below the heater heating unit 15. Radiant heaters for heating the cooking pan mounted on (3) are correspondingly arranged. Reference numeral 16 denotes an output display portion formed of an LED or the like indicating the output of the induction heating portion 13, and 17 denotes an output display portion formed of an LED or the like indicating the output of the induction heating portion 14.

This main body 1 is a recessed part formed in the sink 18 normally provided in the kitchen of a home so that the top plate 3 may be exposed to the upper plate part 18a of the sink 18, as shown in FIG. Also, the roaster portion 7 and the operation portion 9 are assembled to meet at the side portion 18b of the sink 18. This is why it is called prefabricated. Moreover, the size of the recessed part of this sink 18 is unified so that assembly may be performed by changing also the gas flow path.

In Fig. 4, reference numeral 19 denotes an induction heating coil disposed below the induction heating portion 13 of the top plate 3, 20 denotes a cooker of the roaster portion 7 having a front opening for dispensing food, and 21 denotes a cooker. A support dish, 22 housed in the bottom 20a of the 20 and freely detachable from the door 8, is disposed on the outer wall 20b of the cooker 20 to store food stored in the cooker 20. The planar heater 23 which becomes the upper heater to heat is a sheath heater which protrudes from the rear surface 20c of the cooker 20 into the cooker 20 at the lower part of the cooker 20 above the support dish 21 ( The lower heater formed by the Sheath-Heater, 24 is a roasting net which is mounted in the backing plate 21, and becomes the food mounting stand which has the flat part 24a for mounting food on the upper part of the lower heater 23, 25 is Net becoming food-loading net mounted on the grilling net 24 freely It's an aid.

In addition, the cooking chamber 20 has an opening 20d on the rear surface 20c, an exhaust cylinder 20e connecting the opening 20d and the vent 4, and a vicinity of the opening 20d of the exhaust cylinder 20e. It is arranged on the ventilation section 4 side of the catalyst heater 20f and the catalyst heater 20f, and is heated by the catalyst heater 20f to remove smoke and odor generated from food in the cooking chamber 20. An exhaust fan (20g) which is decomposed to the degassing catalyst (20g) and the degassing catalyst (20g) in the exhaust cylinder (20e), and sucks smoke or odor in the cooker 20 and exhausts it from the vent section (4). It further has (20h).

The desulfurization catalyst 20g is composed of a platinum catalyst (noble metal catalyst), and is activated by heating with a catalyst heater 20f, and the smoke exhausted from the vent section 4 by low temperature combustion, that is, oxidative decomposition of organic components. Can be greatly reduced. For this reason, when the ventilation fan for a prefabricated induction cooker is not used in a home kitchen, since the suction force of a ventilation fan is small, it cannot fully absorb a smoke, and the smoke and odor exhausted from the vent part 4 throughout the kitchen It is possible to solve the problem of diffusion and dirty walls. In particular, the recent kitchen has many open types, and it is possible to prevent the smoke spread in the kitchen from leaking into the living room.

As shown in FIG. 5, the net assisting tool 25 is formed of a metal mesh, a lath plate, or a punching plate, and includes a mesh portion 26 on which food can be loaded, and the mesh portion ( It consists of the upper plate frame 27 which surrounds the circumference | surroundings of 26, and reinforces the mesh part 26, and the leg part 28 provided in the four corner vicinity of the upper plate frame 27. As shown in FIG.

The leg portion 28 of the net assisting tool 25 has a convex shape at its tip so that the leg portion 28 can be engaged with the flat portion 24a of the roasting net 24. In addition, when the leg part 28 mounts the net assist tool 25 on the top plate 3, the distance between the net part 26 and the top plate 3 is heated by the magnetic flux of the induction heating coil. Net part when the net assisting tool 25 was mounted on the leg part A28a and the top plate 3 which have a height which becomes a distance which does not become a distance, and is arrange | positioned in the vicinity of the four corners of the one surface side of the mesh part 26. It consists of the leg part B28b which has the height which the distance of the 26 and the top plate 3 becomes larger than the leg part A28a, and is arrange | positioned in the vicinity of the four corners of the back side of the mesh part 26. As shown in FIG. Accordingly, when the net assisting tool 25 is mounted on the roasting network 24, the distance between at least the flat portion 24a of the roasting network 24 and the net portion 26, that is, the cooking height 20 of the roaster portion 7. ), The distance between the net portion 26 and the flat heater 22 can be selected in two ways.

The door 8 of the roaster portion 7 is formed so that the user pulls forward to open and close the front opening of the cooker 20, and as shown in FIG. 7, the cooker 20 is viewed from the outside as the cooker. The window 81 formed so as to know the state in the 20, and the handle 82 on which the user hangs the hand to store or pull the support dish 21 connected into the cooker 20 from the cooker 20. Have As shown in FIG. 8, the handle 82 protrudes forward from the upper frame member 83 of the resin door, and the recessed portion 84 opened downward so as to hook the user's hand to the protruding portion. ). In addition, the handle 82 has a groove portion 86 formed in the upper surface portion 85 in the horizontal direction with respect to the door 8, and the sliding portion for preventing the user's finger from slipping in the groove portion 86 is prevented. The prevention member 87 is fitted. This non-slip member 87 is formed of a resin of a different material from the upper frame member 83 of the door 8, a heat resistant rubber, or the like. Therefore, when the user manipulates the door 8, the touching feel is different, thereby providing a sense of unevenness to the user, thereby preventing the user's finger from slipping from the handle.

Moreover, the said display part 6 is arrange | positioned in the substantially front center part on the top plate 3, as shown in FIG. And as shown in FIG. 6, the 1st display part 6a formed of one liquid crystal display element in the vicinity of the upper plate frame 2, and the 2nd display part 6b arrange | positioned behind the 1st display part 6a are shown. Have The induction heating states in the induction heating units 13 and 14 are displayed on the first display unit 6a. Specifically, the mode corresponding to each mode on the left and right of the mode display unit 61 and the mode display unit 61 displaying the current heating mode, that is, heating, boiling water, heat retention, fried food cooking, and less oil fried food in the center. Has the mode indicating sections 62 and 63 formed of a triangular display. The mode indicating unit 62 displays the operation mode of the current induction heating unit 13 by turning on triangular display (the other triangular display turns off), and the mode indicating unit 63 displays the current induction heating unit 14. Operation mode) is displayed in the same manner as the induction heating unit 13.

Moreover, the 1st display part 6a is the setting display part 64 which displays the present output set value of the induction heating part 13 in the upper left side more than the mode indication part 62, or a set temperature in the frying cooking mode, and At the lower end of the setting display section 64, a timer time display section 65 for displaying the remaining time when setting the timer of the induction heating section 13, and the current of the induction heating section 14 at the upper right side more than the mode indicating section 63. A set display unit 66 for displaying the set temperature in the output set value or the frying cooking mode, and a timer time display unit 67 for displaying the remaining time when setting the timer of the induction heating unit 14 at the lower end of the set display unit 66; Have

In addition, the second display portion 6b includes a heater setting display portion 68 and a roaster portion which display driving states and setting outputs of each heater of the radial heater and the roaster portion 7 in the vicinity of the first display portion 6a. The automatic cooking menu display unit 69 of (7) is arranged. The automatic cooking menu display unit 69 is configured to instruct and display the menu currently being executed by lighting of an LED or the like from below.

In FIG. 9, reference numeral 30 has an induction heating coil 19, and induction heating control unit 31 for induction heating a cooking pan mounted on an induction heating unit 13 printed on the top plate 3 is also shown. Induction heating control unit for induction heating of the cooking pan mounted on the induction heating unit 14 printed on the top plate 3 by using an induction heating coil omitted, 32 is mounted on the induction heating unit 13 and 14 If the cooker is not heated by induction heating, for example, an aluminum pan or earthenware, or a fork or a knife is accidentally mounted, an accessory that is not desired to be heated may be applied to the current flowing in the induction heating controllers 30 and 31. And the load detection unit stops driving the induction heating control unit 30 or 31 when it is determined that the heating is inappropriate.

Reference numeral 33 is a radiant heater disposed below the heater heating section 15, 34 is a roaster heater collectively referred to as a flat heater 22 and a lower heater 23, 35 is arranged in the main body 1, and a vent section ( 4) It is a cooling fan which intakes from air, cools a control part, an induction heating coil, etc. which are mentioned later and exhausts it from the vent part 4 again. Reference numeral 36 denotes a group of IH thermistors disposed on each induction heating coil below the top plate 3 described above, 37 denotes a roster thermistor which is mounted on the side outer wall of the cooker 20 and detects the temperature in the cooker, and 38 denotes the following. The substrate thermistor group which detects the temperature on the printed board equipped with the control part, the temperature of the power switching element, the diode bridge, etc. which are used for the induction heating control parts 30 and 31, 39 is the top board operation part 5 and the operation part 9 Based on information from the IH thermistor group 36, the roaster thermistor 37, and the substrate thermistor 38, the induction heating control units 30, 31, the radiant heater 33, and the roaster heater 34. And a control unit for driving control by outputting a driving instruction to the cooling fan 35 and the like, and 40 is a control power supply unit which forms control power from commercial power and supplies the control power to the control unit. In addition, the induction heating control parts 30 and 31 and the radiant heater 33 are named generically also a heating part.

The power switch 12 is disposed between the control power supply 40 and a commercial power supply, and further includes a catalyst heater 20f, an exhaust fan 20h, induction heating control units 30 and 31, and a radiant heater 33. The roaster heater 34 and the cooling fan 35 branch from the power supply line between the power switch 12 and the control power supply unit 40 to supply power to each component. Therefore, when the power switch 12 is turned off, all the power supplies are turned off.

In the induction heating coil 19 of the induction heating control unit 30 and the induction heating coil of the induction heating control unit 31, the thermistors constituting the IH thermistor group 36 at the center portion and the portion in which the magnetic field of the induction heating coil is strong. Is arranged to detect the temperature of the cooking pan mounted on the top plate 3 with the top plate 3 interposed therebetween to detect the temperature of the food in the cooking pan indirectly. 10, the top view of the induction heating coil is shown in FIG. 10 (a), and the intensity of the magnetic field corresponding to the position of the induction heating coil in FIG. 10 (a) is shown in FIG. Reference numeral 41 denotes an induction heating coil 19 collectively referred to as the induction heating coil 19 of the induction heating control unit 30 and the induction heating coil of the induction heating control unit 31, 42 is a coil stage, and 43 is a litz wire. The heating coil part twisted and twisted and formed in the donut shape, 44 is the thermistor arrange | positioned in the substantially center of the heating coil part 41, 45 is the thermistor arrange | positioned in the strong magnetic field on the heating coil part 43 to be. The thermistors 44 and 45 constitute an IH thermistor group 36.

Conventionally, the thermistor was arrange | positioned only in the thermistor 44 position in the center part of the heating coil part 41. FIG. However, when cooking tempura, you want to cook with fresh oil every time to cook the tempura deliciously, to reduce the amount of waste oil in consideration of the environment, or to use a small amount of breakfast lunch side dishes and a small amount There is a request to respond to the side dish making, for example, it has been requested to realize frying with less oil of 200g, but when cooking with less oil, the actual temperature of the oil is earlier than the temperature detected by the thermistor. There was a fear that the oil would ignite in the worst case. Therefore, as shown in FIG. 10 (b), the portion in which the heating coil portion 43 is present has a stronger magnetic field than the other portion, and the cooking pan can be strongly heated so that the top plate 3 is interposed therebetween. Since the temperature of the cooking pan that can be detected becomes smaller than the temperature in the cooking pan, when the thermistor 45 is placed in this portion to detect the temperature, the temperature rise can be detected earlier and frying cooking is realized with less oil. Will be.

In the description of the net assist tool 25 described above, when the net assist tool 25 is mounted on the top plate 3, the distance between the net portion 26 and the top plate 3 is induction heating. Although the leg part 28 has demonstrated the height which becomes the distance which is not heated by the magnetic flux of a coil, this is the induction heating control part 30 or 31, when the net assist tool 25 was mounted on the top plate 3; Means that the induction heating is judged to be inappropriate heating by the load detection unit 32, and the driving of the induction heating control unit 30 or 31 is stopped to induction heating.

As mentioned above, although one Example of this invention was described, this invention is not limited to the content of the said Example, A various change is possible within the range of a claim.

The operation of this configuration will be described based on the operation flowchart of FIG. The following description focuses on a low oil frying cooking course in which less oil is put into a cooking pan and fried food is cooked.

First, in step S1, a cooking pan is mounted on heating units such as the induction heating unit 13 or 14, and the cooking unit sets the cooking conditions of the heating unit on which the cooking pan is mounted. For example, when the cooking pan is mounted on the induction heating unit 14, the output setting unit 10 of the induction heating unit is operated to set and input an automatic cooking menu such as set temperature, heating output, or fried cooking. . Here, it is assumed that tempura cooking using a small amount of oil is selected during automatic cooking, and the following description will proceed.

In step S2, it is determined whether or not the frying cooking course with a small amount of oil, for example, 200cc to 500cc, is set in step S1. In the above, since the frying cooking course with less oil is selected, the following steps S6 and S7 are executed in order to execute the frying cooking course with less oil.

If cooking other than the low oil frying cooking is selected, the process proceeds to step S3, and if, for example, a frying cooking course with an oil content of 500 cc or more is selected, the process proceeds to step S4 to carry out the frying cooking, and the normal frying cooking If other cooking is selected, the flow advances to step S5 to perform different cooking according to the conditions set in step S1.

If it is determined in step S2 that the oil cooking course of the less oil is selected, the flow proceeds to step S6. In step S6, preheating is performed by heating the oil in the cooking pan to the set temperature set in step S1, and when the set temperature is reached, the user is informed of the appropriate temperature by the display unit 6 or a notification unit not shown. do.

Thereafter, the flow advances to step S7 to perform cooking heating for warming to the set temperature. In order to end cooking, it can end by moving a cooking pan in an induction heating part, turning off a power switch, or turning off by the on-off switch of the operation part 9.

The preheating operation of step S6 will be described in detail with reference to FIG. 12.

First, in step S10, the temperature of a cooking pan is detected by the thermistor of the induction heating part in which the cooking pan was mounted in the IH thermistor group 36 in the state which the operation of the induction heating part in which the cooking pan is mounted is not started. The detection temperature at this time is set to T1. It waits until 10 second has passed in step S11. In step S12, the temperature of the cooking pan after 10 seconds has been detected. The detection temperature at this time is set to T2. In step S13, the difference between the detection temperatures T2 and T1 is calculated. The calculation result at this time is set to DELTA Ta. In addition, the thermistor of the said induction heating part is corresponded to the temperature detection part of this invention.

In step S14, it is determined whether ΔTa calculated in step S13 is 5 ° C or more. In this step, it is for judging whether a temperature difference has occurred between the detection temperature and the actual cooking pan temperature. For example, when tempering cooking by setting the set temperature to 200 ° C. in the induction heating unit 14, when a new cooking is to be performed by using a separate pan in the induction heating unit that is currently being heated, the neighboring induction heating unit The cooking pan containing oil is moved to (13) to continue cooking frying.

However, since the induction heating unit 13 is not heated by the heat of the cooking pan, the temperature is low, and when the cooking pan is mounted, heat from the cooking pan is transmitted to the thermistor with the top plate 3 interposed therebetween. Plates and thermistors also have their own heat capacity, which does not instantaneously reach the temperature of the cooking pan, but rises to an arbitrary temperature gradient to reach a temperature equivalent to the temperature of the cooking pan over time. If the cooking pan is heated by temperature control during this time, the detection temperature of the thermistor outputs a temperature lower than the actual temperature, and the heating control is performed based on this temperature. If the heating control is carried out in this state, the temperature of the oil in the cooking pan, which is currently at an almost suitable temperature, is further heated to an abnormally high temperature, which may cause cooking failure, such as burning of food in the finished state. This step is to avoid cooking failure.

In other words, when cooking at an oil temperature of 200 ° C., if the temperature is controlled by moving to a thermistor temperature of 30 ° C. and continuing to control the temperature, a temperature lower than the actual cooking pan temperature is detected and heating cooking is performed based on this detection temperature. Therefore, there is a possibility that problems occur in finishing, such as rising above the set temperature and burning fried food. This step is to prevent this cooking failure.

If DELTA Ta is determined to be 5 ° C or less in step S14, the flow advances to step S15. In step S15, heating starts with a heating output of 1000W. The heating is continuously waited until 2 minutes have elapsed in step S16. In step S17, after 2 minutes have elapsed, the temperature of the cooking pan is detected. The detection temperature at this time is set to T3. In step S18, the temperature difference between the detection temperature T3 and the detection temperature T1 detected in step S10 is calculated. This calculation result is set to DELTA Tb.

In step S19, it is determined whether or not the temperature difference ΔTb calculated in step S18 is 35 ° C or more. In this step, it is determined whether or not the cooking pan mounted on the induction heating unit is a cooking pan capable of performing a frying cooking course of low oil, that is, whether the cooking pan temperature is a pan delivered to the thermistor with good accuracy. When performing frying cooking in general, it is recommended to use an iron pan because an iron cooking pan does not increase the difference between the thermistor and the actual oil temperature in the cooking pan.

However, according to the user's preference, if the enamel pan or the like having a different material is used, the heat capacity of the pan is large, so the oil temperature in the cooking pan tends to be higher than the detection temperature detected by the thermistor, which may cause cooking failure. There is.

In addition, the fan bottom shape near the thermistor is deformed, so that if an air layer is generated between the top plate and the fan bottom, heat transfer from the fan to the thermistor tends to be slower.

Such a pan and the pan recommended as described above cannot be heated in the same cooking sequence. Thus, in this step, the cooking pan is distinguished in identifying the heatable pan and the non-heatable pan.

If the temperature difference ΔTb is 35 ° C. or higher in step S19, the flow advances to step S23 to detect the temperature of the cooking pan. The detection temperature at this time is set to T4. In step S24, it is determined whether the detection temperature T4 has reached the set temperature. In this step, the detection temperature T4 is repeatedly executed until the set temperature is reached. If it is determined in step S24 that the set temperature has been reached, the process proceeds to step S25, whereby the display unit 6 or a notification unit (not shown) is notified to the user that the oil temperature has reached the set temperature, and the preheating is terminated.

If the temperature difference ΔTa is 5 ° C. or higher in step S15 or the temperature difference ΔTb is 35 ° C. or lower in step S19, the temperature difference between the thermistor and the cooking pan is large, or the temperature of the cooking pan is hardly transmitted to the thermistor. In order to reduce the temperature difference between the thermistor and the cooking pan, the heating is stopped in step S20 and the heating stop state is maintained for two minutes in step S21. 600W heating is started in step S22. At this heating output, the process proceeds to step S23 and is continued until the set temperature is reached.

In addition, these steps S20 to S22 are heated at a low heating output of 600W relative to the heating output of 1000W in the normal stage. By doing so, the temperature difference between the thermistor and the cooking pan is attempted to be as small as possible. In addition to this step, the heating may be stopped and the user may be notified by notifying the user of the abnormality as a cooking pan which cannot be heated.

Next, the cooking heating of step S7 is demonstrated in detail based on FIG. In this step, the frying cooking is performed by maintaining the oil temperature at the set temperature.

In step S30, the heating output is 800W, and heating is continued. The temperature is detected in step S31. In step S32, it is determined whether the detection temperature in step S31 has reached the temperature which added 4 degreeC to the preset temperature. If the detected temperature is reached, the process proceeds to step S33, and if not yet reached, step S36.

In step S33, heating is stopped and temperature is detected again in step S34. In step S35, it is determined whether the detection temperature detected in step S34 reaches a temperature subtracted by 4 ° C from the set temperature. If it is determined that it has not been reached, the heating stop state is continued and waits until the detection temperature in step S34 drops to the temperature subtracted from the set temperature by 4 ° C.

If it is determined in step S35 that the detection temperature detected in step S34 has dropped to the temperature subtracted from the set temperature by 4 ° C, the flow returns to step S30 to start 800W heating to raise the temperature of the oil. By repeating these steps, the oil temperature in the cooking pan is maintained at the set temperature ± 4 ° C.

If it is determined in step S32 described above that the temperature at which 4 ° C is added to the set temperature is not reached, step S36 is reached. In step S36, it is determined whether 32 seconds have elapsed. In this step S36, when it is determined that the temperature rise takes longer than 32 seconds, it is for judging that new food is put into the oil.

If it is determined in step S36 that 32 seconds have not elapsed, the process proceeds to step S31 to continue the warming operation, and if it is determined that 32 seconds has elapsed, the process proceeds to step S37.

In step S37, a correction value which quickly reaches the set temperature is calculated according to the difference between the detected temperature detected in step S31 and the set temperature. In step S38, 1000 W heating is started. In step S39, the temperature is detected. In step S40, it is determined whether the detection temperature detected in step S39 reaches the set temperature plus the correction value calculated in step S37. In this step, heating is continued until the detection temperature reaches a temperature obtained by adding the correction value to the set temperature.

If it is determined in step S40 that the detection temperature has been reached, the flow advances to step S41 to perform 800W heating. In step S42, it is determined whether 6 minutes have elapsed. If it is determined that 6 minutes has elapsed, the process returns to step S31 to continue the warming operation.

If it is determined in step S42 that 6 minutes have not elapsed, the process proceeds to step S43 to detect the temperature. In step S43, it is determined whether the detection temperature detected in step S42 has reached a temperature obtained by adding 7 ° C to the set temperature. If it is determined that it is not reached, the flow returns to step S41 to continue the 800W heating, and if it is determined that the detection temperature has been reached, the process proceeds to step S45. In step S45, heating is stopped.

In step S46, as a result of stopping heating in step S45, it is determined whether or not the detection temperature detected in step S43 reaches a temperature obtained by subtracting 4 ° C from the temperature added by 7 ° C to the set temperature, that is, the temperature added by 3 ° C to the set temperature. Since it is not currently reached, the process returns to step S42 to repeat the 6-minute judgment and the temperature detection. As a result of the heating stop state, when the temperature of the cooking pan fell and it was determined that the detection temperature in step S43 reached the temperature which added 3 degreeC to the set temperature in step S46, it returns to step S41 and heats 800W. Start by raising the temperature of the oil.

Steps S37 to S46 are steps for rapidly adding the food into the oil to raise the set temperature in a state where the oil temperature is lowered.

In the frying cooking in step S4 of the above-described embodiment, the same steps as in the steps S6 and S7 are performed, similarly to the frying cooking with less oil. The difference is that the heating output for heating up to the set temperature is 1000W in step S6 in the frying cooking of less oil, while heating to 1600W larger than the heating output, and the heating output of the warming operation in step S7 is 800W. On the other hand, the heat insulation operation | movement is performed at 1600W larger than that.

In other words, in the case of frying cooking with less oil, the thermistor and the cooking pan are made smaller by lowering the heating output in comparison with the normal frying cooking and by setting the heating output smaller until the set temperature is reached during the warming operation. This is making the temperature difference small.

According to the present invention, it is possible to prevent abnormal heating to prevent cooking failure due to high temperature.

1 is an external perspective view of a built-in induction heating cooker according to an embodiment of the present invention.

2 is a top view of the prefabricated induction cooker of FIG. 1.

3 is an external perspective view of the prefabricated induction cooker installed in the home sink.

4 is a cross-sectional view taken along the line A-A in FIG.

5 is an external perspective view of the net assisting tool.

6 is an enlarged view of the display unit of FIG. 1.

7 is an external perspective view of the roster part door.

FIG. 8 is a cross-sectional view taken along line B-B in FIG. 7.

9 is a control block diagram of the prefabricated induction cooker of the present embodiment.

10 is a plan view of an induction heating coil included in the induction heating control unit in FIG. 9, (a) is a plan view of the induction heating coil, and (b) is a diagram showing a relationship between the intensity of the induction heating coil and the magnetic field.

It is a figure which shows the operation flowchart which becomes the whole operation | movement of an induction heating cooker.

12 is a diagram illustrating a detailed operation flowchart of the preheating operation in FIG. 11.

It is a figure which shows the detailed flowchart of operation about cooking heating in FIG.

* Explanation of symbols for the main parts of the drawings *

3: top plate

5: top control panel

6: display unit

9: control panel

36: IH Thermistor

39: control unit

Claims (2)

A food mounting plate for mounting a cooking pan made of magnetic material, a heating coil disposed under the food mounting plate for induction heating the cooking pan mounted on the food mounting plate, and a high frequency for supplying high frequency power to the heating coil. A power supply unit, a temperature detection unit disposed below the food mounting plate to detect the temperature of the cooking pan with the food mounting plate therebetween, and an operation unit for setting and inputting cooking conditions such as a set temperature or starting cooking operation; And a control unit for controlling driving of the high frequency power supply unit based on a setting input at the operation unit and a detection temperature at the temperature detection unit, And the control unit detects a temperature rise for a predetermined time in the temperature detection unit immediately after a cooking start operation in the operation unit, and gives a driving instruction to the high frequency power unit based on the detection result. The induction heating cooker according to claim 1, wherein a plurality of the heating coils are disposed below the food mounting plate.