KR20110006895A - Cooking appliance and method of controlling the same - Google Patents

Abstract

PURPOSE: A cooking appliance and a control method thereof are provided to easily clean the glass of the cooking appliance by coating the cooking appliance with a phosphate material. CONSTITUTION: A cooking appliance comprises an outer case(10), a cavity(11), a door(14), and a door glass(15). The outer case forms the outer shape of the cooking appliance. The cavity is located inside the outer case and forms a cooking chamber. The door opens and closes the cavity. The door glass is formed in the door and is coated with a phosphate material.

Description

Cooking appliance and method of controlling the same

The present invention relates to a cooking apparatus and a control method thereof, and more particularly, to a cooking apparatus having a high cleaning property of the door glass and a control method thereof.

In general, a cooking apparatus is a cooking apparatus that heats food by using a heating source. The heating source is an electric heat heater that generates heat when electricity is applied, a burner that generates fire with fossil fuel, or an electrical power source such as a metal cooking container by electromagnetic force. An induction heater or the like is used which induces flow to cause the cooking vessel to generate heat.

The cooking appliance operates a heating source after the cooking vessel is placed on or in the cooking appliance to heat the cooking vessel or the food. Some of the food may be buried outside or inside the cooking appliance during, before, or after cooking. Some will remain contaminated.

The user pours the washing water or hot water to the top plate, and cleans the cooking appliance with a scouring pad or a kitchen towel or a rag, and the cleaning work is not easy and cannot be cleaned cleanly. In particular, there was a problem that it is not easy to clean the contaminants on the glass provided in the cooking appliance.

The problem to be solved by the present invention is to provide a cooking apparatus that can be easily cleaned.

Still another object of the present invention is to provide a cooking apparatus in which contaminants on glass are easily removed.

The objects of the present invention are not limited to the above-mentioned objects, and other objects that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, a cooking apparatus according to an embodiment of the present invention, an outer case forming an external shape, a cavity provided inside the outer case and forming a cooking chamber, a door for opening and closing the cavity, and the door A door glass provided and coated with a phosphate-based component.

In order to achieve the above object, the control method of the cooking appliance according to the embodiment of the present invention, in the control method of the cooking appliance coated with a phosphate-based component glass side door glass, heating the cooking chamber supplied with water ( (a) stopping the heating when the cooking chamber temperature reaches a reference temperature, and (c) operating the heated water with the phosphate-based component coated on the door glass for a reference time. It includes.

Specific details of other embodiments are included in the detailed description and drawings.

According to the cooking apparatus of the present invention and a control method thereof, one or more of the following effects are provided.

First, contaminants on the glass of cooking equipment can be easily removed.

Second, the glass of the cooking equipment is coated with a phosphate-based component has an advantage of excellent cleaning performance for room temperature water.

Third, there is an advantage that the transparency of the glass is maintained by coating the glass of the cooking equipment with a phosphate-based component.

Third, there is an advantage that the glass of the cooking equipment is coated with a phosphate-based component and the cleaning property is improved by using an appropriate cleaning method.

The effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but can be implemented in various different forms, and only the embodiments make the disclosure of the present invention complete, and the general knowledge in the art to which the present invention belongs. It is provided to fully inform the person having the scope of the invention, which is defined only by the scope of the claims. Like reference numerals refer to like elements throughout.

Hereinafter, the present invention will be described with reference to the drawings for explaining a cooking apparatus and a control method thereof according to embodiments of the present invention.

Hereinafter, exemplary embodiments will be described in detail with reference to the accompanying drawings.

1 is a perspective view of a cooking appliance according to an embodiment of the present invention, Figure 2 is a block diagram of the cooking appliance shown in FIG.

1 shows a state in which the door 14 is opened.

1 and 2, the cooking appliance 1 according to the present embodiment includes an outer case 10 forming an outer shape and a cavity provided inside the outer case 10 and forming a cooking chamber 12 ( 11), a door 14 for opening and closing the cavity 11, a door glass 15 provided in the door and coated with a phosphate-based component, and a heating source for heating food contained in the cooking chamber 12. And, it is provided on one side of the outer case 10 includes a control panel 30 to enable the user's operation.

In addition, the cooking apparatus 1 includes a temperature sensing unit 52 for sensing a temperature of the cooking chamber 12, a controller 50 for controlling the overall operation of the cooking apparatus 1, and the cooking apparatus. And a memory unit 56 in which the operating conditions of (1) are stored.

The heating source may include an upper heater 16, a lower heater 18 and a convection assembly 40. In the present embodiment, it is described that the heating source includes a plurality of heaters, but the heating source may additionally include a magnetron or an ultrasonic device. In addition, there is no restriction on the type of heater in the present invention.

An upper heater 16 is provided above the cavity 11, and a lower heater 18 is provided below the cavity 11. The upper heater 16 and the lower heater 18 may be provided inside or outside the cavity 11.

The rear side of the cavity 11 is provided with a convection assembly 40 for discharging the heated air into the cavity 11. The convection assembly 40 includes a convection heater 42 and a convection fan 44 for blowing the heat of the convection heater 42 into the cooking chamber 12.

The control panel 30 includes an input unit 31 for inputting an operating condition, and a notification unit 35 for letting the operation state of the cooking appliance 1 be known.

The input unit 31 has a mode selection button 32 for selecting an operation mode of a heating source for cleaning the cavity 11 or the door glass 15, and a start button 33 for starting the selected mode. Included. The input unit 31 may further include a cooking mode selection button and a cooking start button.

The operating mode of the heating source for the cooking chamber 12 may include a first mode, a second mode, and a third mode. The mode may be divided based on the degree of contamination of the cavity 11 or the door glass 15.

The degree of contamination of the cavity 11 or the door glass 15 may be determined by the user, and a specific mode may be selected according to the user's judgment. In this case, the first mode means a state in which the degree of contamination of the cavity 11 or the door glass 15 is the lowest, and the third mode means a degree of contamination of the cavity 11 or the door glass 15. Means high state.

The mode selection may be determined by the number of times the mode selection button 32 is pressed. That is, when the mode selection button 32 is pressed once, the first mode is selected, and when it is pressed again, the second mode is selected. In addition, when the mode selection button 32 is pressed again in the second mode state, the third mode is selected.

The notification unit 35 may notify the outside of the optimum cleaning time of the cavity 11 or the door glass 15. Information informed by the notification unit 35 may be visual information or audio information. The notification unit 35 may be a display unit, an LED, a speaker, a vibration device, or the like. In the present invention, the type of the signal generated by the notification unit 35 is not limited.

The memory unit 56 may store operating conditions of the heating source and optimum cleaning notification time according to each mode. The optimal cleaning notification time may be set to 5 minutes in the first mode, 20 minutes in the second mode, and 30 minutes in the third mode. In the present invention, the optimum cleaning notification time in each mode is not limited.

On the other hand, the door glass 15 is coated with a phosphate-based component. The phosphate-based coating layer is preferably formed on the side of the cooking chamber 12 side of the door glass 15. If the door glass 15 is a multi-glass of two or more, it may be coated with the phosphate-based component only on the cooking chamber 12 side.

Phosphate-based component preferably contains a phosphorus pentoxide (P ₂ O _5). In addition, the phosphate-based component coating is preferably a transparent coating to maintain the transparency of the door glass 15. The phosphate-based coating is preferably a non-stick transparent coating so that contaminants such as foods do not stick well.

The above-described phosphate-based component coating may be formed on various glasses provided in the cooking chamber 12 as well as the door glass 15.

3 is a view showing the action of the phosphate-based component coating in the cooking apparatus according to an embodiment of the present invention.

The contaminants are combined with the phosphate-based component coating layer 15a by van der Waals forces. At this time, when water is introduced, the hydrogen atom (H) of the water undergoes a hydrogen bond with the oxygen atom (O) of the phosphate-based coating coat (15a), and the hydrogen bond has a stronger bond than the bond caused by van der Waals' forces. Bonding by the force of the bals is released so that the contaminants are separated from the phosphate-based component coating layer 15a.

The cooking chamber 12 is preferably heated so that the contaminants bound by the phosphate-based component coating layer 15a and van der Waals forces can be separated well. In addition, it is preferable to keep the water for a certain time after heating so that the heated water can fully function with the phosphate-based component coating layer 15a.

The component coated on the door glass may be replaced with a component capable of hydrogen bonding with water, and is preferably composed of an oxygen atom (O). Also preferred are components which can maintain the transparency of the glass.

4 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention, and FIGS. 5 to 7 are graphs showing temperature changes with time in each mode for the control method of FIG. 4. 5 shows the temperature change in the first mode, FIG. 6 shows the temperature change in the second mode, and FIG. 7 shows the temperature change in the third mode.

4 to 7, water for cleaning is supplied to the cooking chamber 12 (S1). Water may be sprayed by an injector on the inner surface of the cavity 11 or the door glass 15 by the user, or water may be poured into the bottom of the cavity, or water may be sprayed on the inner surface of the cavity and the inner surface of the door glass.

The operation mode of the heating source for cleaning is selected by the mode selection button 32 (S2). Hereinafter, the "operation mode of the heating source" means the operation mode of the heating source for cleaning, which is distinguished from the operation mode of the heating source for cooking.

Next, the controller 50 determines whether a start signal is input (S3).

When the start signal is input, the controller 50 determines whether the temperature detected by the temperature detector 52 is greater than or equal to the first reference temperature T1 (S4). In the present embodiment, the first reference temperature T1 means a temperature at which the inside of the cavity 11 and the door glass 15 can be optimally cleaned while ensuring the safety of the user. The first reference temperature T1 may be set to be smaller than 50 ° C.

When the detected temperature is equal to or greater than the first reference temperature T1, the user may clean the cavity 11 or the door glass 15 without heating the cooking chamber 12 again. Therefore, when the detected temperature is greater than or equal to the first reference temperature T1, the controller 50 controls the notification unit 35 to generate a signal informing the optimum cleaning time (S21).

On the other hand, when the sensed temperature is less than the first reference temperature T1, the controller 50 determines whether the first mode is selected (S5).

When the selected mode is the first mode, the control unit 50 allows the heating source to operate according to the operating conditions of the preset first mode (S6). Then, when the heating source starts to operate, the timer 54 is operated to calculate the time elapsed under the first mode.

For example, one or more of the upper heater 16, the lower heater 18, the convection heater 42 may be continuously operated, or may be repeated on / off. In addition, when the convection heater 42 is operated, the convection fan 44 may be operated together.

When the heating source is operated, the internal temperature of the cooking chamber 12 is increased as shown in FIG. 5.

While the heating source is operating, the controller 50 determines whether the temperature detected by the temperature detector 52 reaches the first reference temperature T1 (S7). If the sensed temperature reaches the first reference temperature T1, the controller 50 causes the operation of the heating source to be terminated (S8).

In addition, the controller 50 determines whether the time detected by the timer 54 has reached the first reference time t1 (S9). The first reference time t1 is a time for which the heated water is fully acted on the phosphate-based component coated on the door glass 15, which is 5 minutes in the embodiment of the present invention.

When the detected time reaches the first reference time t1, the controller 50 controls the notification unit 35 to generate a signal for notifying the optimum cleaning time (S21).

At this time, even after the operation of the heating source is terminated, the temperature of the cooking chamber 12 may increase due to the heat of the heating source, but the elevated temperature is not so large as compared to the first reference temperature. There will be no problem.

The reason why the operation of the heating source is terminated and a signal indicating the optimum cleaning time after the elapse of time is generated to prevent the water inside the cavity and the door glass from completely evaporating.

On the other hand, if it is determined in step S5 that the first mode is not selected, it is determined whether the second mode is selected (S10).

When the selected mode is the second mode, the control unit 50 allows the heating source to operate according to the operating conditions of the preset second mode (S11). When the heating source starts to operate, the timer 54 is operated to calculate the time elapsed under the second mode.

When the heating source is operated, the internal temperature of the cooking chamber 12 is increased as shown in FIG. 6.

While the heating source is in operation, the controller 50 determines whether the temperature detected by the temperature detector 52 reaches the second reference temperature T2 (S12). When the sensed temperature reaches the second reference temperature T2, the controller 50 causes the operation of the heating source to end (S13). Here, the second reference temperature T2 may be the same temperature as the first reference temperature T1.

If a predetermined time dt1 elapses after the operation of the heating source is finished, the controller 50 operates the heating source so that the temperature of the cooking chamber 12 maintains the second reference temperature T2 ( S14).

When the operation of the heating source is finished, as shown in FIG. 6, the temperature of the cooking chamber 12 may increase and decrease by the heat of the heating source.

The controller 50 continuously operates one or more of the upper heater 16, the lower heater 18, and the convection heater 42 so that the temperature of the cooking chamber 12 maintains the second reference temperature T2. The on / off can be repeated to operate intermittently. In addition, when the convection heater 42 is operated, the convection fan 44 may be operated together.

Here, the temperature sensed by the temperature sensing unit 52 reaches a second reference temperature T2, and thus the operation of the heating source is terminated, and the reason for operating the heating source intermittently after a certain time is elapsed. This is to prevent the water inside the cavity and the door glass from completely evaporating.

Next, the controller 50 determines whether the time detected by the timer 54 has reached the second reference time t2 (S15). The second reference time t2 is a time for which the heated water is fully operated with the phosphate-based component coated on the door glass 15, and may be 20 minutes.

When the detected time reaches the second reference time t2, the controller 50 controls the notification unit 35 to generate a signal for notifying the optimum cleaning time (S21).

On the other hand, when it is determined in step S10 that it is determined that the second mode is not selected, the controller 50 causes the heating source to operate according to the preset operating conditions of the third mode (S16). Then, when the heating source starts to operate, the timer 54 is operated to calculate the time elapsed under the third mode.

When the heating source is operated, the temperature of the cooking chamber 12 is increased as shown in FIG. 7. While the heating source is in operation, the controller 50 determines whether the temperature detected by the temperature detector 52 reaches the third reference temperature T3 (S17).

Here, the third reference temperature T3 may be 100 ° C.

When the sensed temperature reaches the third reference temperature T3, the controller 50 causes the operation of the heating source to end (S18).

Next, the controller 50 rotates the convection pan 44 so that the temperature of the cooking chamber 12 is lower than the third reference temperature T3. At this time, the convection fan 44 may be continuously operated or may be repeatedly turned on and off.

Next, the controller 50 determines whether the time detected by the timer 54 has reached the third reference time t3 (S20). The third reference time t3 is a time for which the heated water is fully operated with the phosphate-based component coated on the door glass 15, and may be 30 minutes.

When the detected time reaches the third reference time t3, the controller 50 controls the notification unit 35 to generate a signal for notifying the optimum cleaning time (S21).

At this time, the temperature of the cooking chamber 12 when the optimum cleaning notification signal is generated is substantially the same as the first reference temperature.

As described above, when the detected temperature reaches the reference temperature, when the optimum cleaning notification time is reached after the operation of the heating source is terminated, the signal for notifying the optimum cleaning time is generated.

That is, a time difference occurs from the time when the temperature of the cooking chamber 12 reaches the reference temperature until the optimum cleaning notification signal is generated. The reason for such a time interval is to allow moisture generated by the heating of the water by the heating source to be sufficiently absorbed into the contaminants of the cooking chamber 12. In this embodiment, the time difference may be referred to as a soaking time (or a delay time).

Moisture generated by heating water during the soaking time may be combined with the phosphate-based component coating layer 15a of the door glass 15.

According to this embodiment, since the state in which the cooking chamber 12 is easily cleaned is maintained and this state is displayed in the notification unit, the user can easily recognize the optimum cleaning time, and the cavity 11 and the door. The glass 15 can be cleaned easily.

In the case of using the control method described above, the cleaning performance of glass coated with ordinary glass and phosphate-based components is as follows.

Pollution Chicken oil Apple jam Plain glass 250 or more times More than 300 times Coated glass 20 times or less 45 times or less

The chicken oil and apple jam were cooked at 230 ° C. for 1.5 hours in the cooking chamber 12 and then experimented.

If chicken oil is on the glass, it is necessary to mop more than 250 times, but the glass coated with phosphate-based ingredients can be cleaned with less than 20 mops. In addition, if the apple jam on the normal glass mop 300 times or more, but the phosphate-based coating glass can be cleaned with less than 45 times mop.

8 and 9 are views showing the cleaning performance according to the water temperature of the glass coated with a phosphate-based component in the cooking method control method according to an embodiment of the present invention.

FIG. 8 is a graph of chicken oil, FIG. 9 is a graph of apple jam, and the soaking time is 3 minutes in FIGS. 8 and 9.

8 and 9, in the case of the glass coated with the phosphate-based component, it can be seen that as the water temperature increases, the number of times of rubbing the mop to reduce the pollutants decreases.

10 is a flowchart illustrating a control method of a cooking appliance according to another embodiment of the present invention.

Referring to FIG. 10, when the heating mode is selected by the mode selection button 32 (S31), the controller 50 determines whether a start signal is input (S32). When the start signal is input, the controller 50 determines whether the temperature sensed by the temperature detector 52 is equal to or greater than the first reference temperature T1.

When the sensed temperature is equal to or greater than the first reference temperature T1, since the cooking chamber 12 does not need to be heated again, the process moves to step S36. That is, a signal informing the optimum cleaning time is generated in the notification unit 35.

When the sensed temperature is less than the first reference temperature T1, the controller 50 may automatically supply water to the cooking chamber 12 in response to the selected mode (S34).

At this time, the amount of water supplied according to each mode may be set differently. That is, in the third mode in which the degree of contamination of the cavity or the door glass is large, a large amount of water may be supplied compared to the first mode. In addition, in the case of the second mode, a smaller amount of water may be supplied than in the third mode, and a larger amount of water may be supplied to the cooking chamber than in the first mode.

The controller 50 allows the operation of the heating source to be controlled in response to the selected mode (S35). Finally, when the optimum cleaning point is reached, the controller 50 controls the notification unit to generate a signal indicating the optimum cleaning point (S36). At this time, the operation of the heating source corresponding to the selected mode and the optimum cleaning notification time is the same as in the above-described embodiment, a detailed description thereof will be omitted.

The user may clean the inner surface of the cavity and the door glass by checking the optimum cleaning notification signal.

According to this embodiment as described above, since water is automatically supplied to the cooking chamber 12, there is an advantage that the user's convenience is enhanced.

In the present embodiment, it is described that water is automatically supplied to the cooking chamber corresponding to the selected mode. Alternatively, a water supply button is additionally provided so that the water is manually supplied and supplied by the user before the start button is selected. The amount can be adjusted. For example, the amount of water supplied may vary depending on the number of presses of the water supply button. When the water supply button is selected, it is automatic in terms of supplying water to the cooking chamber, but it is understood that water is supplied manually to the cooking chamber in the present embodiment because the user selects whether to supply water.

FIG. 11 is a graph illustrating a change in temperature in a second mode of a control method of a cooking appliance according to another embodiment of the present disclosure.

This embodiment is the same as the other embodiment in other parts, except that there is a difference in determining whether or not to restart the operation of the heating source. Therefore, hereinafter, only characteristic parts of the present embodiment will be described.

Referring to FIG. 11, when the selected mode is the second mode, the control unit 50 allows the heating source to operate according to the preset operating conditions of the second mode. When the heating source is operated, the temperature of the cooking chamber 12 is increased as shown in FIG. 12.

While the heating source is in operation, the controller 50 determines whether the temperature sensed by the temperature detector 52 reaches the second reference temperature T2. If the sensed temperature reaches the second reference temperature T2, the controller 50 causes the operation of the heating source to be terminated.

Then, when the operation of the heating source is finished, the temperature of the cooking chamber 12 increases and decreases. At this time, the controller determines whether the temperature of the cooking chamber 12 has reached the second reference temperature T2.

If the temperature of the cooking chamber 12 reaches the second reference temperature T2, the controller 50 may operate the heating source so that the temperature of the cooking chamber maintains the second reference temperature T2. To control. At least one of the upper heater, the lower heater, and the convection heater controls to repeat the on / off.

Next, the controller 50 determines whether the time detected by the timer 54 reaches the second reference time t2, and when the detected time reaches the second reference time t2. The controller 50 controls the signal to generate a signal for notifying the optimum cleaning time.

Those skilled in the art will appreciate that the present invention can be embodied in other specific forms without changing the technical spirit or essential features of the present invention. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. The scope of the present invention is indicated by the scope of the following claims rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and the equivalent concept are included in the scope of the present invention. Should be interpreted.

1 is a perspective view of a cooking apparatus according to an embodiment of the present invention.

FIG. 2 is a block diagram of the cooking appliance shown in FIG. 1.

3 is a view showing the action of the phosphate-based component coating in the cooking apparatus according to an embodiment of the present invention.

4 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention.

FIG. 5 is a graph showing temperature change in a first mode for the control method of FIG. 4.

FIG. 6 is a graph showing a temperature change in a second mode for the control method of FIG. 4.

FIG. 7 is a graph showing temperature change in a third mode for the control method of FIG. 4.

8 and 9 are views showing the cleaning performance according to the water temperature of the glass coated with a phosphate-based component in the cooking method control method according to an embodiment of the present invention.

10 is a flowchart illustrating a control method of a cooking appliance according to another embodiment of the present invention.

FIG. 11 is a graph illustrating a change in temperature in a second mode of a control method of a cooking appliance according to another embodiment of the present disclosure.

Claims (11)

An outer case forming an appearance; A cavity provided inside the outer case and forming a cooking chamber; A door that opens and closes the cavity; And Cooking device comprising a door glass provided in the door and coated with a phosphate-based component. The method of claim 1, The phosphate-based component is a phosphorus pentoxide (P ₂ O ₅ ) cooking appliance. The method of claim 1, The coating is a non-stick transparent coating. The method of claim 1, A heating source for heating the cooking chamber; A control unit for operating the heating source; And Cooking device further comprises a notification unit for informing the optimum cleaning time of the door glass. The method of claim 4, wherein And the control unit notifies the optimum cleaning time through the notification unit when the reference time elapses after operating the heating source until the temperature of the cooking chamber reaches a reference temperature. The method of claim 4, wherein The controller supplies water to the cooking chamber and operates the heating source to a reference temperature, and then, after the heated water is operated with the phosphate-based component coated on the door glass, notifying the optimum cleaning time through the notification unit. An outer case forming an appearance; A cavity provided inside the outer case and forming a cooking chamber; A door that opens and closes the cavity; And A cooking appliance comprising a door glass provided in the door and coated with a component that is hydrogen-bonded with water and maintains transparency. In the control method of the cooking appliance, the cooking glass door glass is coated with a phosphate-based component, (A) heating the cooking chamber supplied with water; (B) stopping heating when the cooking chamber temperature reaches a reference temperature; And And (c) operating the heated water with the phosphate-based component coated on the door glass for a reference time. The method of claim 8, And (d) generating a signal indicating an optimum time point after the reference time has elapsed. The method of claim 8, And controlling the cooking chamber intermittently to maintain the reference temperature for the reference time in step (c). The control method of the cooking appliance to lower the temperature of the cooking chamber than the reference temperature during the reference time in the step (c).

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