KR20080114508A - Cooking device - Google Patents

Abstract

A cooking device is provided to control a cooking chamber heating unit and a steam supply unit based on the detection temperature from a temperature detection element for detecting temperature inside the cooking chamber. A cooking device a cooking chamber(1) storing a food to be cooked; cooking chamber heating unit(2,3,7,8) heating the cooking chamber; a steam supply unit(10) supplying steam inside the cooking chamber; cooking chamber temperature detection elements(26,27) detecting temperature inside the cooking chamber; and a control unit controlling the cooking chamber unit and the steam supply unit based on the temperature from the cooking chamber detection element.

Description

Heated Cooker {COOKING DEVICE}

The present invention relates to a heating cooker having a constitution that controls the in-vehicle heating means and the steam supply means based on the detected temperature of the in-chamber temperature detecting element for detecting the temperature in the cooker.

In a heating cooker, in addition to heating cooking by heating means, such as an electric heater and a magnetron, what enables the heating cooking by steam is proposed (for example, Unexamined-Japanese-Patent No. 2005-308315). In this case, it is set as the structure which detects the temperature in a cooking chamber (heating chamber) with the high temperature detection element which consists of a thermistor, and controls the high temperature heating electric heater and steam supply means so that a high temperature may become set temperature.

By the way, in this type of cooking heater, cooking may be performed by setting the inside temperature of the refrigerator at a high temperature of 200 ° C or higher, or cooking may be performed by setting the inside of the cooking oven at a relatively low temperature of, for example, about 40 to 50 ° C.

In Japanese Unexamined Patent Publication No. 2005-308315, there is only one internal temperature detecting element that detects a temperature in a cooking chamber. If one high temperature detection element is used to detect and control from a relatively low temperature of 40 to 50 ° C. to a relatively high temperature of 200 ° C. or more, there is a problem that the detection error is large and precise temperature control cannot be performed.

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object thereof is to provide a heating cooker capable of temperature control more precisely in a wide temperature range from a relatively low temperature to a high temperature when detecting and heating a high internal temperature. It's there.

In order to achieve the above object, the present invention provides a cooking vessel for accommodating a to-be-cooked object, in-vehicle heating means for heating the inside of the cooking chamber, steam supply means for supplying steam into the cooking chamber, and detecting a temperature in the cooking vessel. A heating cooker having a temperature detecting element inside the refrigerator and a control means for controlling the temperature-heating means and the steam supplying means on the basis of the detected temperature of the temperature detecting element in the refrigerator, wherein the temperature detecting element has different detection temperature characteristics. It is characterized by providing a plurality of things.

In the present invention, a temperature detection element for detecting a temperature in a refrigerator is used to detect a relatively low temperature and a temperature suitable for detecting a relatively low temperature. In a wide temperature range of, temperature control becomes more precise.

EMBODIMENT OF THE INVENTION Hereinafter, one Embodiment of this invention is described with reference to drawings.

First, the schematic structure of a heating cooker is demonstrated based on FIG. 1 is a front view showing the configuration of a main portion of a heating cooker, specifically, a state in which a well-known exterior member such as an outer frame forming an outline, an opening / closing door on the front side, and an operation panel for setting a cooking menu is removed. In the front view of the figure, the cooking vessel 1 of the rectangular container shape which mainly opened the front surface is shown.

In FIG. 1, the outside hot air heater 2 and the inside hot air heater 3 which consist of an electric heater (seeds heater) are respectively provided in the back side of the rear wall 1a of the cooking chamber 1 as internal heating means. These outer side and inner side hot air heaters 2 and 3 are each formed in rectangular frame shape, and the inner side hot air heater 3 is arrange | positioned concentrically inside the outer side hot air heater 2. The fan 4a of the fan apparatus 4 for circulation is arrange | positioned inside the inside hot air heater 3. The rear wall 1a is formed with a suction port 5 in the central portion corresponding to the fan 4a, and a blower outlet 6 is formed in the upper and lower portions so as to correspond to the outer and inner hot air heaters 2 and 3. Each of the suction port 5 and the suction port 6 is composed of a plurality of holes.

Here, when the circulating fan apparatus 4 is driven and the fan 4a is rotated, the air in the cooking chamber 1 is sucked from the suction port 5 of the center part to the fan 4a side, and the periphery of the fan 4a is carried out. Air is blown into the cooking chamber 1 from the upper and lower jet ports 6, and so-called circulation blowing is performed. At this time, when the outside hot air heater 2 and the inside hot air heater 3 are energized and generate | occur | produces heat, the hot air heated by these hot air heaters 2 and 3 is blown in the cooking chamber 1 from the blower outlet 6.

An upper heater 7 made of a planar electric heater is installed on the upper surface of the ceiling wall 1b of the cooking chamber 1, and a lower heater 8 made of a planar electric heater is installed on the lower surface of the bottom wall 1c. It is. These upper heaters 7 and lower heaters 8 also constitute an in-room heating means for heating the inside of the cooking chamber 1.

It is located in the left side of the cooking chamber 1, and the steam supply apparatus 10 as a steam supply means is provided. The steam supply device 10 includes an evaporation unit 11 and a water supply unit 12. The evaporation unit 11 comprises two steam upper heaters comprising a hollow evaporation vessel 13 made of aluminum diecast and a rod-shaped electric heater (seed heater) injected into the evaporation vessel 13. 14 and a lower heater 15 for steam and a plurality of steam discharge ports 16 communicated with each other in the evaporation vessel 13, wherein the steam discharge ports 16 are provided from the left wall 1d of the cooking chamber 1. Facing in the cooking chamber 1. The evaporation unit 11 is provided with a steam thermistor 17 (see FIG. 2) as a temperature detection element for detecting the temperature in the evaporation vessel 13.

The water supply unit 12 includes a water storage tank 18, a water supply pump 19, and water supply pipes 20a and 20b. Of the two pipes 20a and 20b, one pipe 20a is connected between the outlet of the water storage tank 18 and the intake port of the water supply pump 19, and the other pipe 20b is connected to the water supply pump 19. It is connected between the discharge port and the inlet of the evaporation vessel 13. The reservoir tank 18 is located below the bottom wall 1c of the cooking chamber 1, and is comprised so that it may be mounted so that entrance and exit are possible from the front.

Here, when the feed pump 19 is driven, water in the reservoir tank 18 is sucked into the feed pump 19 through the pipe 20a and water in the feed pump 19 evaporates through the pipe 20b. It is supplied in the evaporation vessel 13 of the unit 11. At this time, when the upper heater 14 for steam and the lower heater 15 for steam of the evaporation container 13 are energized and generate | occur | produces, the water supplied in the evaporation container 13 will supply these steam upper heaters 14 and steam. It is made to be heated by the lower heater 15 to form steam (steam), and to supply steam from the steam outlet 16 into the cooking chamber 1.

In addition, in this type of heating cooker, although not shown as a heating means other than the above, a magnetron serving as a heating means by high frequency is provided outside the cooking chamber 1, and a high frequency at which the magnetron is generated, for example, through a waveguide. It is possible to supply in the cooking chamber 1 from the bottom wall 1c of the cooking chamber 1. In the cooking chamber 1, the mounting table 21 which arranges a to-be-processed object is comprised so that entrance and exit are possible. The mounting table 21 is configured to be detachably supported by the supporting portion 22 provided at opposite positions of the left and right side walls 1d and 1e of the cooking cabinet 1.

Ventilation means is provided in the cooking chamber 1. That is, the inlet port 23 is formed near the front of the left wall 1d, and the exhaust port 24 is formed in the right corner of the upper part of the rear wall 1a. These intake ports 23 and exhaust ports 24 each comprise a plurality of small holes and communicate with the outside air. On the intake port 23 side, an intake fan device 25 (see FIG. 2) for actively injecting outside air is provided. When the intake fan device 25 is driven, outside air is supplied from the intake port 23 into the cooking chamber 1 and the air in the cooking chamber 1 is discharged from the exhaust port 24 to the outside.

In addition, in the front right part of the ceiling wall 1b of the cooking chamber 1, there are a plurality of internal temperature detecting elements for detecting the temperature in the cooking cabinet 1, in this case, two (first and second) thermistors 26. , 27) is installed. Therefore, these first and second thermistors 26 and 27 are arranged on a surface (ceiling wall 1b) different from the left wall 1d which is the steam supply surface to the cooking chamber 1 of the steam supply device 1. have.

The first and second thermistors 26 and 27 have different detection temperature characteristics from each other. 3A and 3B show the relationship between temperature and resistance values of these first and second thermistors 26 and 27. From these drawings, the following can be seen. The first thermistor 26 has a small difference between the upper limit value and the lower limit value of the resistance value at a relatively low temperature range of 20 to 100 ° C., and the detection accuracy is excellent at a relatively low temperature range, but the upper limit value and the lower limit value of the resistance value are higher than 120 ° C. There is a tendency that the difference becomes larger and the detection accuracy in a relatively high temperature range worsens. On the other hand, the second thermistor 27 has a small difference between the upper limit value and the lower limit value of the resistance value at a relatively high temperature range of 100 ° C. or more, and has excellent detection accuracy at a relatively high temperature range, but has a resistance at a relatively low temperature range of 100 ° C. or less. There exists a tendency for the difference of the upper limit and the lower limit of a value to become large, and the detection precision in a comparatively high temperature range worsens.

2 schematically shows the electrical configuration of a portion of a heated cooker related to the subject matter of the present invention. In FIG. 2, the control device 28 mainly comprises a microcomputer, and functions as a control means for electrical control of the heating cooker. The control device 28 includes an operation unit 29 provided in an operation panel (not shown), a steam thermistor 17 for detecting a temperature in the evaporation vessel 13, and first and second detecting temperatures in the cooking chamber 1. Signals from thermistors 26 and 27 are input. The first and second thermistors 26 and 27 are connected in series with the corresponding fixed resistors 30 and 31 between the power supply and the earth, respectively, and the intermediate points of the first thermistor 26 and the fixed resistor 30 and the first and second thermistors 26 and 27 are respectively connected. The intermediate points of the two thermistors 26 and the fixed resistor 31 are connected to the control device 28, respectively. In this case, as the temperature in the cooking chamber 1 changes, the resistance values of the first and second thermistors 26 and 27 change, and accordingly the voltage value input to the control device 28 changes. The control apparatus 28 determines the temperature in the cooking cabinet 1 based on the input voltage value and the table previously equipped.

The control apparatus 28 is the display part 32 provided in the operation panel based on the signal of these operation part 29, the steam thermistor 17, the 1st and 2nd thermistor 26, 27, and the control program provided previously. ), Upper heater 7, lower heater 8, outer hot air heater 2, inner hot air heater 3, circulation fan device 4, upper heater 14 for steam, lower heater 15 for steam ), A water supply pump 19, an intake fan device 25, and the like.

Next, the effect | action of the heating cooker of the said structure is demonstrated. Here, the case where cooking using steam is demonstrated. As a cooking menu using steam, for example, "chicken seasoning", "hamburger", "steamed egg", "heating such as rice and meat dumplings", "cooking which is expected to increase vitamin C, such as vegetables" (hereinafter, " Vitamin C increase cooking). And, in cooking menu using steam, "chicken spice" and "hamburger" correspond to steam cooking mode of high temperature more than 100 degrees Celsius where the inside temperature is boiling point of water, and "egg steaming", "rice and meat dumplings" Warming "," vitamin C increase cooking ", etc. correspond to steam cooking of low temperature below 100 degreeC in high temperature.

Before starting the steam cooking, the user installs the mounting table 21 in the cooker 1 and arranges a workpiece (not shown) on the mounting table 21. Then, the operation unit 29 selects and sets one of the cooking menus using steam. The control apparatus 28 performs heating cooking using steam based on the input signal of the operation part 29. FIG. 4 shows a simple flowchart at this time. The control device 28 first determines whether or not the set temperature (temperature inside the refrigerator) of the selected cooking menu is less than 100 ° C. (step S1).

Here, when the selected cooking menu is, for example, "chicken seasoning", since the "chicken seasoning" corresponds to a steam cooking mode with a high temperature of 100 ° C or higher, the process proceeds to step S2 according to "no". Run the high temperature steam cooking mode. In the high temperature steam cooking mode, the following control is performed. In the high temperature steam cooking mode, temperature control is performed using a second thermistor 27 suitable for high temperature.

(High temperature steam cooking mode)

In the high temperature steam cooking mode, first, the outer hot air heater 2 and the inner hot air heater 3 are energized and the circulation fan device 4 is driven. The circulation fan device 4 is driven at the normal rotation speed. Thereby, the hot air heated by the outer side hot air heater 2 and the inner side hot air heater 3 circulates in the cooking chamber 1, and the inside of the cooking chamber 1 is heated. In addition, the ventilation intake fan device 25 is driven at a rotational speed lower than the normal rotational speed. In connection with this, a small amount of outside air is introduce | transduced into the cooking chamber 1 from the intake port 23, and a small amount of internal air is discharged | emitted from the exhaust port 24 to the outside. Therefore, ventilation in the air is poorly performed.

In addition, the water supply pump 19 of the steam supply device 10 is driven to supply water in the water storage tank 18 into the evaporation vessel 13, and further, the upper heater 14 for steam and the lower heater 15 for steam are supplied. It is energized to generate heat. As a result, the water supplied into the evaporation vessel 13 is heated to generate steam, and the steam is supplied from the steam discharge port 16 into the cooking chamber 1. At this time, the generation temperature of steam is controlled to be 100 ° C or higher.

In this manner, steam is supplied into the cooking chamber 1, and hot air circulation is performed in the cooking chamber 1 as described above. Steam is also circulated together with the hot air, and steam is also supplied to the outside hot air heater 2 and the inside. It is heated repeatedly by the hot air heater 3. For this reason, the steam in the cooking chamber 1 is produced as superheated steam heated above saturation temperature, for example, it can also be set to the high temperature of 300 degreeC. The control device 28 detects the temperature in the cooker 1 by the second thermistor 27 and maintains the temperature in the cooker 1 at a set temperature corresponding to the cooking menu. The hot air heater 3, the upper heater 14 for steam, the lower heater 15 for steam, the feed water pump 19, etc. are controlled. Thereby, heating cooking by superheated steam of high temperature is performed.

At this time, the control device 28 compares the detected temperature by the second thermistor 27 with the set temperature for cooking, and the larger the difference (the lower the detected temperature is lower than the set temperature), the outer hot air heater serving as the internal heating means. (2) and the energization time of the inner side hot air heater 3 are made long, On the contrary, the smaller the difference, the shorter the energization time of the outer side hot air heater 2 and the inner side hot air heater 3 is made. 5 shows an example of the relationship between the data difference (difference between the detection temperature and the set temperature) and the on time of the hot air heater (outer hot air heater 2 and inner hot air heater 3). For example, when the data difference is 20 ° C or higher, the outside hot air heater 2 and the inside hot air heater 3 are turned on for 24 seconds in 30 seconds, and when the data difference is 6 to 10 ° C, the outside hot air heater 2 and the inside hot air The heater 3 is turned on for 5 seconds out of 30 seconds, and when the data difference is 0 ° C, the outside hot air heater 2 and the inside hot air heater 3 are controlled to be disconnected. By controlling in this way, the inside of the cooking chamber 1 can be heated quickly to a preset temperature, and excessive heating can be prevented as much as possible.

6 shows a characteristic diagram of the first thermistor 26 and the second thermistor 27 for detecting the temperature in the cooking chamber 1. In Fig. 6, the horizontal axis is the internal temperature T (° C), and the vertical axis is the detection error temperature (ΔT (° C)). As can be seen from FIG. 6, the second thermistor 26 tends to have a small detection error as the internal temperature of the refrigerator increases, and it can be seen that it is suitable for detecting a relatively high temperature of 100 ° C. or higher. Since steam cooking at a high temperature of 100 ° C. or higher involves superheated steam, the temperature in the cooking chamber 1 reaches 200 ° C. or higher. Therefore, accurate temperature control is attained by using the 2nd thermistor 27 with high temperature detection accuracy of 200 degreeC vicinity. The detection error in the 2nd thermistor 27 around 200 degreeC is about 3 degreeC.

In contrast, when the selected cooking menu was, for example, "vitamin C increased cooking" (for example, cooking suitable for increasing vitamin C in spinach), the "vitamin C increased cooking" has a low temperature of less than 100 ° C. Since it corresponds to steam cooking in step S1, the flow advances to step S3 according to "Yes" in step S1, and the low temperature steam cooking mode is executed. In the low temperature steam cooking mode, the following control is performed. In the low temperature steam cooking mode, temperature control is performed using a first thermistor 26 suitable for low temperature.

(Low temperature steam cooking mode)

First, the inner hot air heater 3 is energized and the circulation fan device 4 is driven at a lower rotation speed than the normal rotation speed. At this time, of the two hot air heaters 2 and 3, the outside hot air heater 3 is not energized, and only the inner hot air heater 3 is energized, thereby suppressing heating in the cooking chamber 1. In addition, by driving the circulation fan device 4 at a lower rotation speed than the normal rotation speed, the air in the cooking chamber 1 is circulated smoothly.

The intake fan device 25 for ventilation is driven at normal rotation speed. Accordingly, air having a relatively low temperature other than the high air is actively blown into the cooking chamber 1 from the intake port 23, and the corresponding amount of the air in the high air is discharged from the exhaust port 24 to the outside. Therefore, ventilation in a refrigerator is actively performed, and the temperature rise in the cooking cabinet 1 is suppressed.

Then, the water supply pump 19 of the steam supply device 10 is driven to supply water in the water storage tank 18 to the evaporation vessel 13 intermittently, and also the upper heater 14 for steam and the lower heater 15 for steam. Is heated to control the temperature so that the detection temperature of the steam thermistor 17 is maintained at 120 ° C. As a result, the water supplied into the evaporation vessel 13 is heated to generate steam in an instant, and the steam is supplied from the steam discharge port 16 into the cooking chamber 1.

Thus, since steam of relatively low temperature is supplied to the cooking chamber 1, and the circulation fan apparatus 4 rotates at low speed, steam is stirred by the weak circulation wind. At this time, the control device 28 detects the temperature in the cooker 1 by the first thermistor 27 and maintains the temperature in the cooker 1 at a set temperature, for example, 40 ° C. 3), the upper heater 14 for steam, the lower heater 15 for steam, the feed water pump 19 and the like are controlled. Thereby, heating cooking by low temperature steam is performed.

At this time, the control device 28 compares the detected temperature by the first thermistor 26 with the set temperature for cooking, and the larger the difference (the lower the detected temperature is lower than the set temperature), the inner hot air heater serving as the internal heating means. The energization time of (3) is lengthened, and conversely, the smaller the difference is, the shorter the energization time of the inner hot air heater 3 is. At this time, the same control as in FIG.

Here, as can be seen from FIG. 6, the first thermistor 26 has a small detection error at a relatively low temperature of 100 ° C. or less, and particularly has a detection error of 1 ° C. or less at around 40 to 50 ° C., It turns out that it is suitable for detecting the temperature below 100 degreeC. In the case of low-temperature steam cooking, especially in the case of cooking increasing vitamin C of spinach, the experiment shows that it is necessary to maintain a temperature range of 40 ° C., so that the first thermistor having good detection accuracy of the temperature range ( By using 26), accurate temperature control is possible.

If the second thermistor 27 is used for steam cooking at low temperature, at a set temperature (high temperature) of the vitamin C increase cooking of spinach at 40 ° C, a detection error occurs at 7 ° C and the vitamin C does not increase. Although there is a possibility that cooking may occur, the present embodiment can eliminate such a problem.

As described above, according to the present embodiment, the first and second thermistors 26 and 27 having different detection temperature characteristics are utilized to optimize the use of the first and second thermistors 26 and 27 according to the set temperature in the cooking chamber 1, so that cooking at a high temperature range is performed. Even if it is a heating cooking machine, low temperature steam cooking can use together the cooking which must maintain the temperature below 100 degreeC precisely, and must control heating. Thus, more precise temperature control is possible over a wide temperature range from relatively low to high temperatures.

The first and second thermistors 26, 27 are the right side of the ceiling wall 1b different from the left wall 1d in the cooking chamber 1, which is the steam supply surface of the steam supply device 10 to the cooking chamber 1. Since the first and second thermistors 26, 27 are hardly affected by steam and can be accurately detected, since they are disposed in the whole part.

The outer hot air heater 2 that heats the inside of the cooker 1 as the difference between the detected temperatures of the first and second thermistors 26 and 27 detecting the temperature in the cooker 1 and the set temperature of cooking at the time of heating cooking is larger. By increasing the energization time of the inner hot air heater 3 and conversely, the smaller the difference, the shorter the energization time of the outer hot air heater 2 and the inner hot air heater 3 is controlled so as to bring the inside of the cooking chamber 1 to the set temperature. It can heat up quickly and can also prevent excessive heating as much as possible.

This invention is not limited only to embodiment mentioned above, It can change or expand as follows.

Instead of using the hot air heaters 2 and 3, the upper heater 7 and the lower heater 8 may be used as the in-vehicle heating means for heating the inside of the cooker 1 during steam cooking.

1 is a front view of a cooker schematically showing a main configuration of an embodiment of the present invention;

2 is a view showing the electrical configuration of the main part related to the present invention;

3A is a diagram showing a relationship between a temperature of a first thermistor and a resistance value,

3B is a diagram showing a relationship between a temperature and a resistance value of a second thermistor;

4 is a flowchart of steam cooking,

5 is a diagram showing a relationship between data difference (difference between detection temperature and set temperature) and on-time of a hot air heater;

6 is a characteristic diagram of the first and second thermistors.

* Explanation of symbols for the main parts of the drawings

1: cooking

2: outside hot air heater (heating means in the room)

3: inside hot air heater (heating means in the inside) 4: fan device for circulation

7: Upper heater (indoor heating means) 8: Lower heater (indoor heating means)

10: steam supply device (steam supply means) 11: evaporation unit

12: water supply unit

26: first thermistor (high temperature detection element)

27: second thermistor (high temperature detection element)

28: control device (control means)

Claims (4)

A cooker to accommodate the dishes, In-vehicle heating means for heating the inside of the cooker, Steam supply means for supplying steam in the cooker, A high temperature detection element for detecting a temperature in the cooking chamber, and A control means for controlling the internal heating means and the steam supply means based on the detected temperature of the internal temperature detection element, And a plurality of the internal temperature detecting elements provided with different detection temperature characteristics from each other. The method of claim 1, And the plurality of internal temperature detecting elements are arranged on a surface different from a steam supply surface of the steam supply means to the cooking ware in the cooking vessel. The method according to claim 1 or 2, The control means selects a suitable one from the plurality of internal temperature detecting elements according to the set temperature of cooking, and controls the internal heating means and the steam supply means based on the detected temperature of the selected internal temperature detecting element. Heated cooker. The method according to claim 1 or 2, And the control means lengthens the energization time of the in-vehicle heating means as the difference between the detected temperature of the in-vehicle temperature detection element and the set temperature of cooking increases during the heating cooking.

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