KR920007059Y1 - Jtimer combined cooker - Google Patents

Abstract

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Description

Cooker with timer

1 is an overall conceptual diagram of an embodiment of the present invention.

2 is a program flowchart.

3 and 4 are explanatory diagrams of a conventional example.

* Explanation of symbols for main parts of the drawings

2: cooking pot 1: heat sensing element

The present invention relates to a cooker with a timer, in particular, a cooker with a timer to prevent deterioration of the taste of cooked rice by preventing a large number of bacteria from growing in the cooker before cooking.

In the prior art, there is a cooking machine in which a timer set is enabled by using a built-in microcomputer (hereinafter referred to as a microcomputer). Some kinds of cooking machines of this kind are configured as shown in FIG.

This is made so that the microcomputer 30 cooks the rice while judging the temperature in the cooker 2 and the input from the timer setting means 31. For this purpose, the microcomputer 30 has a thermal element 1 and a timer setting means. A signal is input from 31. Then, the main valve 4 is opened and closed by an output signal output based on the respective input signals, thereby controlling the combustion state of the main burner 5.

On the other hand, the whole process of cooking consists of each process, such as the preheating process (B) and the cooking heating process (C) arrange | positioned in time series as shown in FIG. 4, and when a timer set is made, The time slot process step A is executed.

However, in the conventional cooker, there is a problem that various kinds of germs are multiplied in the pot 2 before cooking starts depending on the timer setting time, which adversely affects the taste of rice.

This is because cooking is not started unless the timer setting time has elapsed when there is a timer setting for a long time such that various germs grow in the pot 2.

That is, tap water contained in the pot 2 together with rice contains various bacteria, which multiply with time. In addition, this growth rate becomes remarkable in proportion to the water temperature. When the amount of bacteria is more than a certain level (hereinafter referred to as a limit value), since it is killed during cooking, there is no problem from a sanitary point of view, but this lowers the taste of rice. Therefore, when the bacteria growth amount exceeds the above-mentioned threshold value at the time of the timer setting time elapses, the taste decreases due to the bacteria.

In addition, the relationship between the growth time of various germs and water temperature to the extent that affects the taste of rice is 8 hours at room temperature above 30 ℃, 12 hours at water temperature 20-30 ℃, and 16 hours at room temperature below 20 ℃. Known.

The present invention is a cooker with a timer to detect the temperature in the pot (2) by the thermal element (1) attached to the outer surface of the pot (2), and to control the cooking state by the detection output, before the start of cooking In order to prevent a large number of germs from propagating in the pot 2 during the waiting time, a task is to force the cooker to be cooked forcibly before breeding of the germs when the set time of the timer is long.

Technical means of the present invention for solving the above problems, the pot (2) is provided with a storage means for storing a plurality of reference time set for each temperature at the same time as the reference time of the limit time in which a large number of germs do not multiply, In addition, a selection circuit for selecting one reference time corresponding to the temperature in the pot 2 detected by the heat sensing element 1 within the reference time is provided, and one reference time and timer setting time selected by the selection circuit are set. Comparing means for comparing is provided, and the one reference time and timer setting time are alternatively selected according to the output result of the comparing means to continue the subsequent operation.

The technical means act as follows.

When the output signal of the thermosensitive element 1 is input to the selection circuit after the chamfer starts operation, the selection circuit is configured to perform the thermosensitive element (for example, the limit of the propagation of a large number of germs). One reference time corresponding to the output value of 1) is selected, and the selected reference time is input to the comparing means.

In addition to the reference time selected by the selection circuit, the comparison means also inputs a timer setting time set by the timer setting means 31, so that the magnitude relationship between these reference times and the timer setting time is compared in the comparator.

When the result of comparison by the comparator is outputted, when the timer setting time is short by the output (when waiting for time-up, there is a possibility that various bacteria are breeding even when starting cooking), input from the timer setting means 31. The selected timer setting time is selected, and cooking control proceeds as in the normal cooking use.

On the other hand, when the timer setting time is longer than the reference time limit to the time limit at which the germs do not multiply, the reference time is selected and the following operation is continued. In other words, cooking is started after the reference time has elapsed regardless of the timer setting time, and cooking is forcibly started before various bacteria breed.

When the set time of the timer becomes longer, the cooker forcibly starts cooking before the bacteria grow in large quantities, so that the germs do not multiply in the pot 2 during the time period of the timer. Therefore, it is possible to prevent deterioration of the finished rice.

Next, an embodiment of the present invention described above will be described in detail with reference to the drawings.

As shown in FIG. 1, the rice cooker according to the embodiment of the present invention basically comprises a rice cooker mechanism 10 and a controller 3 for controlling the rice cooker.

The cooking mechanism part 10 is composed of a pot (2) having a thermal element (1) attached to the lower part and a main burner (5) for heating the lower part of the pot (2), and a gas for supplying gas to the main burner (5). The flow path 51 is composed of a main flow path 52 and a bypass flow path 53.

The orifice 43 and the main solenoid valve 41 are inserted in the main flow path 52, while the auxiliary solenoid valve 42 is inserted in the bypass flow path 53.

The main solenoid valve 41 and the auxiliary solenoid valve 42 are controlled to be opened and closed by an output of the timer provided in the controller 3 to be described later and the thermosensitive element 1 attached to the bottom of the pot 2.

For example, the control unit 3 may be configured as a microcomputer consisting of a timer 7, a CPU 33, and a memory 32, as shown in the drawing. The thermosensitive element 1 and the main solenoid valve 41 may be constructed. ), The auxiliary solenoid valve 42 and the timer set means 31 are connected to the control section 3, whereby the main solenoid valve 41 and the auxiliary solenoid valve 42 are controlled.

Next, the contents of the program embedded in the memory 32 for controlling the combustion state of the main burner 5 will be described according to the flowchart shown in FIG.

1) When the cooking switch (not shown) is turned on and the timer is set by the timer set means 31, the timer set time is stored in the memory 32.

(2) Subsequently, it is judged whether or not the set timer setting time is greater than 30 minutes, and according to the determination result, the combustion control branches to a step of executing the next preheating step (B) and a step of not performing this.

[Process of carrying out the preliminary heating process (B)]

If the timer setting time is less than 30 minutes and the rice does not contain adequate moisture during the waiting time until the start of cooking, the work axis that executes the preheating step (B) indicated by the imaginary line on the left side of the drawing is selected. The preheating step B is executed after the built-in timer 7 of the microcomputer has elapsed. After that, the combustion control proceeds to the following ③.

[Step not to perform preheating step (B)]

If the initial set timer time is greater than 30 minutes and the rice grains contain adequate moisture during the waiting time until cooking starts, the preliminary heating process (B) is not carried out regardless of the timer setting time. After elapsed, the temperature output from the thermosensitive element 1 which detects the internal and external temperatures of the pot 2 is judged as follows in response to the temperature output of the thermosensitive element 1 (water temperature in the pot 2). Branching is performed, and the process is as follows.

Ⓐ When the water temperature in the pot (2) is lower than 20 ° C and the timer set time exceeds 16 hours (corresponding to one of the above-mentioned reference times), the timer set time is 16 hours (the limit time at which germs do not overgrow) ) And wait for 16 hours to elapse.

Ⓑ If the water temperature in the pot 2 is between 20 ° C and 30 ° C, and the timer set time exceeds 12 hours (corresponding to one of the above-mentioned reference times), the timer set time is changed to 12 hours, and 12 hours Wait for this to elapse.

Ⓒ When the water temperature of the pot (2) exceeds 30 ° C and the timer set time exceeds 8 hours (corresponding to one of the above-mentioned reference times), the timer set time is changed to 8 hours, and 8 hours elapses. Wait for that.

As described above, it is possible to prevent propagation of various germs in the pot 2 by appropriate timer setting of the subdivisions ⓐ, ⓑ and © corresponding to the inner temperature of the pot 2. After each branching operation is performed, the combustion control proceeds to the following ③.

Further, the program is divided into the above-described selection circuits in the procedure of dividing the control of the mechanism into the above-mentioned ⓐ to ⓒ to select the corresponding reference time, and at the same time, the program comparing the selected reference time with the timer setting time. It corresponds to the above-mentioned comparison means of the procedure.

(3) After selectively executing the preliminary heating step (B) according to the size of the timer set time initially set, the combustion control is shifted to the cooking heating step (C), and in the cooking heating step (C), the pot (2) Heat the cooker (2) until the water in evaporates.

For this reason, the main solenoid valve 41 and the auxiliary solenoid valve 42 are kept open until the temperature inside the pot 2 is 145 degreeC by the thermal element 1, and the main burner 5 is fully output. Burn at

(4) When the cooking heating process (C) is completed, the combustion control is shifted to the steaming heating process (D), and in the steaming heating process (D), the main solenoid valve 41 and to maintain the temperature in the pot 2 at 101 degrees. The cooking is completed after the pot 2 is intermittently heated for 13 minutes while opening and closing the auxiliary solenoid valve.

Claims (1)

In the cooking apparatus with a timer which detects the temperature in the said pot (2) by the thermal element (1) attached to the lower part of the pot (2), and controls the cooking state by the detection output, it is a microorganism in the pot (2) A storage means for storing a plurality of reference times set for each temperature is set by setting the threshold time which does not multiply as a reference time, and corresponds to the temperature in the pot 2 detected by the thermal element 1 during the reference time. A selection circuit for selecting one reference time, and comparing means for comparing one reference time selected by the selection circuit with a timer setting time, and comparing the one reference time with the output result of the comparison means. A cooker with timer that allows the user to continue the follow-up operation by selecting the timer setting time alternatively.