KR20200137783A - Control method of automatic cooking using electric range having faucet - Google Patents

Abstract

The present invention relates to a method for controlling automatic cooking using an electric range. The electric range (100) comprises: a crater (H); a faucet unit (120) discharging water; a database unit (DB) in which the optimum amount of water to be discharged corresponding to the type and capacity of an object to be cooked is stored in advance; and a control unit (170) controlling the crater (H). The method includes the steps of (a) transmitting information on the type and capacity of the object to be cooked to the control unit (170), and loading the optimum amount of water to be discharged corresponding to the type and capacity of the object to be cooked from the DB unit (S110) and (b) discharging the water, by the control unit (170), by the optimum amount of water to be discharged from the faucet unit (120) (S120).

Description

Automatic cooking control method using an electric range equipped with a faucet part {CONTROL METHOD OF AUTOMATIC COOKING USING ELECTRIC RANGE HAVING FAUCET}

The present invention is an automatic cooking method using an electric range equipped with a faucet unit, and more particularly, when the amount of water is automatically discharged corresponding to the capacity of the cooking object determined in advance from the faucet unit or the user manually performs the water extraction, It relates to an automatic cooking method of an electric range for compensating for an error with an appropriate amount of water outlet.

An electric range is a cooking device that cooks food using an electric heater or a separate crater as a heat source, and an induction heater using an induction heating method according to the heating method and a radiant heater using an electric resistance method are provided. have.

As power is applied to the induction heater, a high-frequency voltage of a predetermined size is applied to the working coil to generate a magnetic field around the working coil, and the magnetic line of the induced magnetic field generated at this time generates an eddy current inside the crater. Then, the cooking zone is heated by this eddy current to cook.

Radiant heaters are cooked by applying a predetermined power to a heating coil inside the cooking zone to emit high-temperature radiant heat due to self-heating of the heating coil.

Such an electric range is usually equipped with a plurality of cooking areas, and is used in a hybrid form that allows the user to select an appropriate cooking area according to the type, quantity, and purpose of the food to be cooked by setting the output power of each cooking area differently. have. Unlike conventional gas ranges, electric ranges do not have the risk of explosion, are easy to use, do not generate soot due to incomplete combustion of gas, and are constructed by covering the top of the heating element with a flat top plate, so they have an aesthetic advantage. However, the number of users is increasing.

On the other hand, in the conventional technology related to automatic cooking, it is common that the heating time is controlled through a timer or only the output value is controlled simply according to the user's selection of the automatic cooking mode. However, in the cooking process, water supply is often required depending on the cooking target or cooking method, and users usually manually adjust the water supply amount or adjust the water supply amount by means of a metering means. We cannot guarantee the accuracy and consistency.

As a prior art for the automatic cooking function, Korean Patent Publication No. 10-2013-0005778'Cooking time adjustment method' is disclosed. In the prior art, when the cooking vessel is filled with water and cooked with a gas or electric range, the "boiling time" is set as a timer, and then, when boiling for that time, an alarm sound occurs, heating power is cut off, or boiling. This is a technology related to a method of making an alarm sound or cutting off the heating power of a heating device before the cooking material burns when moisture is insufficient in the cooking container.

As such, the prior art is based on the premise that the user manually supplies water to the cooking container, and the heating power or operating time of the heating device is independent of the water supply amount, and in particular, the configuration controlled in relation to the water supply amount is no.

Therefore, in recent years, according to the type and amount of the cooking target, the optimum amount of water is automatically supplied to the cooking container, and the heating power and operating time of the cooking area are controlled according to the amount of water supplied, so that the need for an optimal cooking method according to the cooking target This is the rising situation.

(Patent Document 1) Korean Patent Publication No. 10-2013-0005778

The present invention was conceived to solve the problems of the prior art described above, and at the same time, it is possible to guarantee the consistency of the water discharge quantity while eliminating the error between the water discharge quantity and the quantity water discharge quantity when water is supplied by the user's manual operation. I would like to propose an automatic withdrawal technology.

In addition, when an error occurs due to a user supplying water through a manual operation, in order to recognize the error and offset the error, an automatic cooking control method for an electric range that controls the cooking area in a specific manner is proposed.

The present invention for solving the above problems is an automatic cooking control method using an electric range, the electric range 100, the crater (H); The faucet part 120 for performing water extraction; A database unit (DB) in which an optimum amount of water corresponding to the type and capacity of the cooking object is stored in advance; And a control unit 170 that controls the crater (H). Including, (a1) the step of transmitting information on the type and capacity of the cooking target to the control unit 170, and loading the optimum discharge amount corresponding to the type and capacity of the cooking target from the database unit (DB) (S110); And (b1) by the control unit 170, the step (S120) of water discharged from the faucet part 120 by the optimum amount of water discharged. It provides an automatic cooking control method of the electric range comprising a.

In addition, after the step (b1), (c1) by the control unit 170, the cooking zone (H) is operated under a preset condition to correspond to the type and capacity of the cooking object (S130); It is preferable to further include.

In addition, the electric range 100 may include a flow sensor 172 for integrating the amount of water output from the faucet part 120; Further comprising, in the step (b1), the control unit 170, when the water discharge amount accumulated by the flow sensor 172 reaches the optimum water discharge amount, to block the water discharge from the faucet part 120 It is desirable.

In addition, in step (a1), it is preferable that the number of reference containers having a predetermined volume is input as information on the capacity of the cooking object.

On the other hand, as an embodiment of the present invention, as an automatic cooking control method using an electric range, the electric range 100, the crater (H); The faucet part 120 for performing water extraction; A database unit (DB) storing a reference time, which is an arrival time from a preset start temperature to a target temperature, depending on the type and capacity of the cooking object; And a control unit 170 that controls the crater (H). Including, (a2) water discharged from the faucet part 120 is filled with water in a container containing the cooking object, and the temperature of the water discharged through a water temperature sensor is sensed and transmitted to the control unit 170, and sensing Determining the temperature of the water as a starting temperature (S210); (b2) Information on the type and capacity of the cooking object is transmitted to the control unit 170, and the start temperature, target temperature, and reference time corresponding to the type and capacity of the cooking object are transmitted from the database unit DB. The step of being loaded and transmitted to the control unit 170 (S220); And (c2), by the control unit 170, a time required, which is an actual arrival time from the start temperature to the target temperature, is measured, and the reference time loaded in step (b2) and the required time are compared to be set in advance. A step (S230) of operating the crater (H) under conditions; It is preferable to include.

In addition, the database unit (DB) stores a preset cooking time depending on the type and capacity of the cooking target, and in step (c2), the control unit 170 compares the reference time and the required time. It is preferable to adjust the cooking time.

In addition, the preset cooking time is composed of a boiling mode time and a warming mode time, and the control unit 170 is preferably configured to adjust the boiling mode time and the warming mode time, respectively.

In addition, the database unit (DB) stores the output value of the cooking zone (H) set in advance depending on the type and capacity of the cooking object, in the step (c2), the control unit 170, the reference time And it is preferable to compare the required time to adjust the output value of the crater (H).

In addition, before the step (c2), (c2-0) checking whether the container in which the cooking object is placed on the crater (H) is properly positioned (S222); It is preferable to further include.

On the other hand, in another embodiment of the present invention, as an automatic cooking control method using an electric range, the electric range 100, the crater (H); The faucet part 120 for performing water extraction; A database unit (DB) storing a reference time, which is an arrival time from a preset start temperature to a target temperature, depending on the type and capacity of the cooking object; And a control unit 170 that controls the crater (H). Including, (a3) water is discharged from the faucet part 120 and filled with water in a container containing the cooking object, and a temperature of the water discharged is sensed through a water temperature sensor and transmitted to the control unit 170, Determining the temperature of the sensed water as the starting temperature (S310); (b3) Information on the type and capacity of the cooking object is transmitted to the control unit 170, and the start temperature, target temperature, and reference time corresponding to the type and capacity of the cooking object from the database unit DB The step of being loaded and transmitted to the control unit 170 (S320); And (c3) the control unit 170 senses the temperature of the cooking object to determine the measurement temperature when it is the reference time, and compares the target temperature and the measurement temperature, and compares the target temperature and the measurement temperature to the cooking area H under a preset condition. Is operated (S330); It provides an automatic cooking control method of the electric range comprising a.

In addition, a preset cooking time is stored in the database unit DB depending on the type and capacity of the cooking object, and in step (c3), the control unit 170 compares the target temperature and the measured temperature. It is preferable to adjust the cooking time.

In addition, a preset cooking time is stored in the database unit DB depending on the type and capacity of the cooking object, and in step (c3), the control unit 170 compares the target temperature and the measured temperature. It is preferable to adjust the output value of the crater H.

In addition, when the required time in step (c2) is out of a predetermined range centering on the reference time, or when the measured temperature in step (c3) is out of a predetermined range centering on the target temperature, the alarm unit It is desirable to provide a visual or audible signal through.

The present invention as described above has the following effects.

In the present invention, the optimum amount of water is automatically discharged from the faucet unit by the user's selection of the cooking target and the capacity of the cooking target, thereby ensuring the uniformity of the cooking target, and automatically controlling the cooking area according to the capacity of the cooking target. It increases the convenience of cooking from the user's point of view.

In addition, the present invention recognizes the error in the amount of water out of the user through comparison of the reference time and the required time in the water outflow by the user's manual operation, and controls the cooking zone in response to this error, thereby canceling the error. It exerts the effect of securing the maximum uniformity.

1 is a schematic schematic diagram of an electric range applied to an automatic cooking control method using an electric range according to the present invention.
2 is a schematic block diagram for explaining a first embodiment of a method for controlling automatic cooking using an electric range according to the present invention.
3 is a flowchart of a first embodiment of a method for controlling automatic cooking using an electric range according to the present invention.
4 is a flowchart of a second embodiment of a method for controlling automatic cooking using an electric range according to the present invention.
5 is a schematic block diagram for explaining a second embodiment of a method for controlling automatic cooking using an electric range according to the present invention.
6 is a flowchart of a third embodiment of a method for controlling automatic cooking using an electric range according to the present invention.
7 is a schematic block diagram for explaining a third embodiment of an automatic cooking control method using an electric range according to the present invention.

Hereinafter, a method for controlling automatic cooking using an electric range according to the present invention will be described with reference to the drawings. In the following drawings, the faucet part 120 is described based on the structure fixed to the crater 3 (H3), but the position of the faucet part 120 can be changed according to the designer's choice, and craters 1 to 3 (H1, H2, H3) may be formed in any one of the containers positioned on the water outlet position. In addition, the faucet unit 120 includes all means used for deformation of the structure, including extension, rotation, tilting, etc. of the faucet unit 120 for accurate water out of the craters (H1, H2, H3) It is stated that it can be applied.

Description of the configuration of the electric range

1 is a schematic schematic diagram of an electric range applied to a method for controlling automatic cooking of an electric range according to the present invention, and FIG. 2 is a schematic block diagram of a method for controlling automatic cooking of an electric range according to the present invention.

1 and 2, the electric range 100 applied to the automatic cooking control method of the electric range according to the present invention is provided with a faucet part 120 formed to be able to discharge water. The electric range 100 applied to the present invention includes a main body 110, a faucet part 120, a crater (H1, H2, H3), an input unit 130, and a control unit 170.

The'body 110' means a housing or a case, and the above-described faucet part 120, a crater H, and an input part 130 are located on the upper surface of the main body 110. Here, the control unit 170 refers to a microcomputer, and is preferably incorporated in the main body 110. The upper surface of the main body 110 is made of tempered glass and is formed to strongly withstand external impacts or heat generated from the crater H. In addition, it is preferable to be made of a heat-resistant tempered glass material that is easy to remove food particles generated during the cooking process.

The'faucet part 120' is connected to a faucet (not shown) and is configured to be able to discharge water into the container P located on the craters H1, H2, H3. A water filter (not shown) may be provided between the faucet and the faucet part 120. The end side of the faucet part 120 is curved downward. Accordingly, while the faucet portion 120 is not in use, the water located at the end of the faucet portion 120 by the weight of the water droplets is configured to fall downward by gravity. In addition, unlike the position shown in FIG. 1, the installation position of the faucet unit 120 may be changed according to the number, arrangement, and aesthetics of the crater H, and is not limited to the illustrated embodiment. Here, the water outlet control of the faucet unit 120 may be electronically controlled through the input unit 130 to be described later, but the faucet valve 122 is provided in the faucet unit 120 itself, and is opened and closed by a user's manual operation. It can be adopted as a mechanical control method.

'Crater (H)' is composed of a crater 1 (H1), a crater 2 (H2), and a crater 3 (H3) having different sizes and outputs. Accordingly, the user can select and use any one of a crater 1 (H1), a crater 2 (H2), and a crater 3 (H3) according to the size of the containers to be used or the output of the crater required by the user. A description of a method of heating the contents of the container P in the crater H of the electric range 100 will be omitted.

The'input unit 130' is touch-sensitive and performs a function of inputting a specific instruction signal by a user. The upper surface of the input unit 130 is formed of a touch screen panel, and the input unit 130 is configured as a module, so that only the input unit 130 can be replaced. The'input unit 130' is provided in a position convenient for the user to access among the upper surface of the main body 110 to facilitate the user's manipulation. In the input unit 130, a signal instructing the operation of the faucet unit 120 and the crater (H) is input from the user, and the start and end of the water outlet from the faucet unit 120, the amount of water out, the operation time and output intensity of the crater (H) Various indication signals including a may be input. The input unit 130 includes a first region to an Nth region, and each region is configured to transmit a different indication signal to the control unit 170. When the user touches any one of the first to Nth regions for a predetermined period of time, an instruction signal corresponding to the touched region is transmitted to the control unit 170, and the control unit 170 uses the electric range ( 100) Control the operation of components. For example, the'first area' is an on-off signal of the electric range power source, the'second area' is a signal for selection of a specific crater (H), and the'third area' is the water outlet of the faucet unit 120 As the off signal and the '4th area' are in charge of the output intensity control signal of the crater (H), signals that are in charge of the remaining areas are preset. In other words, each area means performing the role of a button.

Here, the input unit 130 of the electric range 100 used in the implementation of the present invention is configured to input information on the type (meaning a cooking mode according to the cooking target) and capacity. For example, when the user selects rice as the cooking target, the cooking mode starts, and the amount of rice can be selected. The amount of rice is input by the number of reference containers having a predetermined volume, and is set to be input in multiples of the reference container, such as 1 cup or 2 cups. In general, a standard container (rice cup) that is widely used is used by the user, and 1 cup of the standard container is the amount of one serving of air rice consumed by an adult when cooking is completed. The volume of the reference container is preferably 160 to 200ml. The user is configured to select the number of cups of the reference container on the input unit 130, and information on the type of cooking object selected and input to the input unit 130 and the number of cups in the reference container is provided with a control unit 170 and a database unit (DB) to be described later. Is sent to. Through a predetermined process, the optimum amount of water corresponding to the number of cups of the reference container selected and input to the input unit 130 is supplied from the faucet unit 120.

The'control unit 170' controls the crater H and the faucet unit 120, and is configured to load information on the optimal amount of water from the database unit DB. To this end, the control unit 170 is configured to communicate with the input unit 130.

The control unit 170 is electrically connected to the timer 181 and is configured to receive information sensed from a container detection sensor (not shown) and a temperature sensor, and a container detection sensor is provided in the crater H, respectively, and the container is It is checked whether it is properly positioned on the crater H. These configurations are preferably applied to the induction heater described above, and the induction heater is a configuration in which the contents of the container are heated by using an eddy current, because it is very important whether the container is in position. The temperature sensor may be configured to measure the temperature of the container itself or to measure the temperature of the contents of the container. In addition, the control unit 170 is configured to control the amount of water supplied from the faucet unit 120 from the flow sensor 172. Exemplarily, the control unit 170 uses the information on the amount of water discharged from the database unit DB, and senses the amount of water discharged in real time from the flow sensor 172 (the flow sensor is configured to accumulate the amount of water discharged). When the optimum water discharge amount is reached, the water discharge line may be blocked through an opening/closing means such as an electromagnetic valve.

When the crater H is operated, the control unit 170 may include a display means on the main body 110 to provide a visual effect to the user, and an LED panel is provided to provide the user with a current crater H. It can tell you that it's working.

First embodiment of automatic cooking control method of electric range

3 is a flow chart of a first embodiment of a method for controlling automatic cooking of an electric range according to the present invention. 3, the present invention includes steps (S110) to (S130).

Step S110 is a step in which information on the type and capacity of the cooking target is transmitted to the control unit 170, and the optimum discharge amount corresponding to the type and capacity of the cooking target is loaded from the database unit DB. The database unit DB includes a memory, and the optimum amount of water to be discharged corresponding to the type and capacity of the cooking target is previously stored, and as will be described later, the operation algorithm of the cooking area H according to the cooking target is also stored in advance. .

In more detail, the user selects and inputs the type and capacity of the cooking target through the input unit 130 of the electric range 100. For example, when the user selects'white rice cooking' as the type of cooking target and selects '3 cups' as the capacity, the optimum amount of discharged water corresponding to the user's input value is loaded from the database unit DB, and the control unit 170 ). For reference, the user can adjust the number of servings through the number of cups.

Step S120 is a step in which water is discharged from the faucet unit 120 by the optimum amount of water discharged by the control unit 170. This means automatic watering, and the electronic valve for opening and closing the watering line is automatically opened and closed by the control unit 170, rather than a user's manual operation, so that the supply of the optimum amount of water can be achieved. In this way, since a quantity of water can be supplied from the faucet unit 120 through the automatic water outlet, an error problem caused by an incorrect manual operation by a user can be solved.

Step S130 is a step in which the cooking zone H is operated under preset conditions so as to correspond to the type and capacity of the cooking object by the control unit 170. As described above, the database unit DB stores the operation algorithm of the cooking zone H according to the type and capacity of the cooking object. Exemplarily, the cooking mode may consist of a boiling process and a steaming process performed for a predetermined time, and the boiling process may include a first boiling process and a second boiling process in which outputs of the crater H are different. In the moxibustion process, it may be heated to an output that is relatively lower than the output of the crater H applied in the first boiling process and the second boiling process. In addition, in the steaming process, the output may be configured to be 0, which means that only residual heat of the container and the cooking object is used.

Here, the method of reducing the output is a method of changing the switching frequency of induction heating, a method of changing the magnitude of the current/voltage applied to the crater H, a method of reducing the duty ratio of applying the switching frequency, etc. I can.

Automatic cooking control method of electric range 2nd and 3rd embodiments

4 is a flowchart of a second embodiment of a method for controlling automatic cooking using an electric range according to the present invention, and FIG. 5 is a schematic block diagram for explaining a second embodiment of a method for controlling automatic cooking using an electric range according to the present invention. Hereinafter, descriptions will be made with reference to FIGS. 4 and 5 together, and descriptions overlapping with those of the first embodiment will be omitted.

The second embodiment of the present invention includes steps (S210) to (S230), and unlike the first embodiment described above, the user's pow is not the case where the optimum amount of water is automatically discharged by the control unit 170. It is preferable that the set valve 122 be applied when the water is discharged by manual operation.

In step S210, water is discharged from the faucet part 120 and the container containing the cooking object is filled with water, and the temperature of the water discharged through the water temperature sensor is sensed and transmitted to the control unit 170, and the temperature of the sensed water Is the step in which is determined as the starting temperature. As described above, the user manually manipulates the faucet valve 122 to supply an appropriate amount of water to the container. In this process, an error may occur between the optimum amount of water and the amount of water according to the condition of the cooking object.

In step S220, information on the type and capacity of the cooking target is transmitted to the control unit 170, and the starting temperature, target temperature, and reference corresponding to the type and capacity of the cooking target are transmitted from the database unit DB. In this step, time is loaded and transmitted to the control unit 170. The start temperature and target temperature corresponding to the type and capacity of the cooking target are stored in the database unit DB in advance, and when heating with the output of a specific cooking zone H, the reference time, which is the arrival time from the start temperature to the target temperature. Is saved in advance.

Regarding the starting temperature, the faucet unit 120 may include a water temperature sensor (not shown) capable of sensing the temperature of water discharged, and the control unit 170 by sensing the temperature of water discharged through the water temperature sensor. ) To transmit water temperature information. The temperature of the water discharged may be different depending on the season, which means that the starting temperature may be varied. In this way, as the temperature of the water to be discharged varies, the reference time needs to be precisely adjusted.

Step (S222) is a step in which it is checked whether the container in which the cooking object is placed on the crater (H) is properly positioned. If the container is not positioned on the crater H, a problem may occur in that the output of the crater H is not properly transmitted to the container, and this is to minimize power loss.

Step (S230), by the control unit 170, measures the actual time required to reach the target temperature from the start temperature, and compares the reference time loaded in the step (b2) and the required time in advance. This is a step in which the crater H is operated under the set conditions. More specifically, the target temperature does not mean the final target temperature, but is intended to roughly grasp only the specific heat in the state where water is supplied to the cooking object.It is higher than the starting temperature but relatively lower than the final target temperature. It is desirable.

Here, if the actual required time is longer by comparing the reference time loaded from the database unit (DB) with the actual required time, a larger amount of water is actually This means that it has been supplied, that is, when there is some error compared to the optimal amount of discharged water. Increasing the operating time of the crater H stored in the database unit DB more than the operating time is a method of canceling this error. In addition, by increasing the output of the crater H, errors caused by the user's manual operation can be canceled out. That is, in order to offset an error caused by the user's manual watering operation, the operating time and output of the crater H may be controlled.

Additionally, when comparing the actual required time and the reference time, when the actual required time is out of a predetermined range from the reference time, it may be configured to provide an alarm to the user. This means a case in which the above-described crater H operation time or the limit capable of canceling the error through the output control is exceeded. At this time, the user can get closer to the optimum amount of water by removing some of the water in the container or performing re-watering.

The cooking time preset in the database unit DB may be composed of a boiling mode time and a warming mode time, and the control unit 170 adjusts the boiling mode time and the warming mode time, respectively, after comparing the reference time and the required time. Can be configured. Here, in the boiling mode, the cooking zone H is controlled with a relatively strong output to boil the cooking object, and the output in the boiling mode may be changed. The warming mode means that the cooking zone H is controlled so that the cooking object is maintained at a specific temperature. The warming mode is controlled with a relatively low output compared to the boiling mode. The designer may set the on/off of the crater H to be repeated at a predetermined time interval (intermittently), or may set to maintain a low output continuously.

5 is a flowchart of a third embodiment of a method for controlling automatic cooking using an electric range according to the present invention, and FIG. 6 is a schematic block diagram for explaining a third embodiment of a method for controlling automatic cooking using an electric range according to the present invention. The description of the third embodiment focuses on differences from the second embodiment.

In the second embodiment, the operation of the crater H is controlled by comparing the reference time for the type and capacity of the cooking object, the starting temperature and the target temperature with the actual required period. That is, the second embodiment assumes that the target temperature is reached.

In contrast, the third embodiment senses the temperature of the cooking object when it is the reference time, and determines the sensed temperature as the measurement temperature. The operation of the crater H is controlled by comparing the determined measurement temperature with the predetermined target temperature. For example, when the measured temperature is lower than the target temperature, it means that the specific heat of the cooking object is relatively high, and the cooking area H is controlled to increase the output value or cooking time of the cooking area H.

In the above, the present specification has been described with reference to the embodiments shown in the drawings so that those skilled in the art can easily understand and reproduce the present invention, but this is only exemplary, and those skilled in the art can use various modifications and equivalents from the embodiments of the present invention. It will be appreciated that embodiments are possible. Therefore, the scope of protection of the present invention should be determined by the claims.

100: electric range
110: main body
120: faucet part
122: faucet valve
130: input unit
170: control unit
172: flow sensor
H1, H2, H3: crater
P: Courage

Claims (13)

As an automatic cooking control method using an electric range,
The electric range 100,
Crater (H);
The faucet part 120 for performing water extraction;
A database unit (DB) in which an optimum amount of water corresponding to the type and capacity of the cooking object is stored in advance; And
A control unit 170 that controls the crater (H); Including,
(a1) transmitting information on the type and capacity of the cooking target to the control unit 170, and loading the optimum amount of water corresponding to the type and capacity of the cooking target from the database unit DB (S110); And
(b1) by the control unit 170, the step of discharging water by the optimum amount of water from the faucet unit 120 (S120); Containing,
Automatic cooking control method of electric range.
The method of claim 1,
After step (b1),
(c1) a step (S130) of operating the cooking zone (H) under a preset condition so as to correspond to the type and capacity of the cooking target by the control unit 170; Further comprising,
Automatic cooking control method of electric range.
The method of claim 1,
The electric range 100,
A flow sensor 172 that accumulates the amount of water discharged from the faucet part 120; It further includes,
In step (b1),
The control unit 170,
When the water discharge amount accumulated by the flow sensor 172 reaches the optimum water discharge amount, blocking water discharge from the faucet part 120,
Automatic cooking control method of electric range.
The method of claim 1,
In step (a1),
Information on the capacity of the cooking target,
The number of reference containers having a predetermined predetermined volume is input,
Automatic cooking control method of electric range.
As an automatic cooking control method using an electric range,
The electric range 100,
Crater (H);
The faucet part 120 for performing water extraction;
A database unit (DB) storing a reference time, which is an arrival time from a preset start temperature to a target temperature, depending on the type and capacity of the cooking object; And
A control unit 170 that controls the crater (H); Including,
(a2) Water discharged from the faucet part 120 is filled with water in the container containing the cooking target, and the temperature of the water discharged through the water temperature sensor is sensed and transmitted to the control unit 170, and the sensed temperature of the water is Determining the starting temperature (S210);
(b2) Information on the type and capacity of the cooking object is transmitted to the control unit 170, and the start temperature, target temperature, and reference time corresponding to the type and capacity of the cooking object are transmitted from the database unit DB. The step of being loaded and transmitted to the control unit 170 (S220); And
(c2) The control unit 170 measures the actual time required from the start temperature to the target temperature, and compares the reference time loaded in the step (b2) with the required time, and a preset condition The crater (H) is operated as a step (S230); Containing,
Automatic cooking control method of electric range.
The method of claim 5,
The database unit DB stores a preset cooking time depending on the type and capacity of the cooking object,
In the step (c2), the control unit 170,
To adjust the cooking time by comparing the reference time and the required time,
Automatic cooking control method of electric range.
The method of claim 6,
The preset cooking time is composed of a boiling mode time and a warming mode time,
The control unit 170 is configured to adjust the boiling mode time and the warming mode time, respectively,
Automatic cooking control method of electric range.
The method of claim 5,
The database unit DB stores an output value of the cooking zone H preset depending on the type and capacity of the cooking object,
In the step (c2), the control unit 170,
Comparing the reference time and the required time to adjust the output value of the crater (H),
Automatic cooking control method of electric range.
The method of claim 5,
Before step (c2),
(c2-0) checking whether the container in which the cooking object is placed on the cooking zone (H) is properly positioned (S222); Further comprising,
Automatic cooking control method of electric range.
As an automatic cooking control method using an electric range,
The electric range 100,
Crater (H);
The faucet part 120 for performing water extraction;
A database unit (DB) storing a reference time, which is an arrival time from a preset start temperature to a target temperature, depending on the type and capacity of the cooking object; And
A control unit 170 that controls the crater (H); Including,
(a3) Water discharged from the faucet part 120 is filled with water in the container containing the cooking object, and the temperature of the water discharged through the water temperature sensor is sensed and transmitted to the control unit 170, and the temperature of the sensed water Is determined as the starting temperature (S310);
(b3) Information on the type and capacity of the cooking object is transmitted to the control unit 170, and the start temperature, target temperature, and reference time corresponding to the type and capacity of the cooking object from the database unit DB The step of being loaded and transmitted to the control unit 170 (S320); And
(c3) The control unit 170 senses the temperature of the object to be cooked to determine the measurement temperature when it is the reference time, and compares the target temperature and the measurement temperature to determine the cooking area H under a preset condition. Operating step (S330); Containing,
Automatic cooking control method of electric range.
The method of claim 10,
The database unit DB stores a preset cooking time depending on the type and capacity of the cooking object,
In the step (c3), the control unit 170,
Comparing the target temperature and the measured temperature to adjust the cooking time,
Automatic cooking control method of electric range.
The method of claim 10,
The database unit DB stores a preset cooking time depending on the type and capacity of the cooking object,
In the step (c3), the control unit 170,
Comparing the target temperature and the measured temperature to adjust the output value of the crater (H),
Automatic cooking control method of electric range.
The method according to any one of claims 5 to 12,
When the required time in step (c2) is out of a predetermined range centered on the reference time, or when the measured temperature in step (c3) is out of a predetermined range centered on the target temperature,
Providing a visual or audible signal through the alarm unit,
Automatic cooking control method of electric range.

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