KR940000172B1 - Gas range controller - Google Patents

Abstract

With ignition operation using an ignition/extinction button by a user, predetermined ignition control is performed and fuel gas is supplied to a gas range burner for ignition thereof. A cooking container is heated with the ignition of the range burner, and as temp. of a thermocouple is sufficiently raised, an ignition detection condition is attained on the basis of an output of the thermocouple. Hereby, a solenoid safety valve is successively attracted and is kept in an open state. Once detected temp. rises and exceeds 110 deg.C, a temp. difference is evaluated each predetermined time to judge whether or not the condition is equilibrium. Thereafter, it is judged that the evaluated temp. difference is 30 deg.C or higher as the steep rise of the detected temp., the solenoid safety valve is closed, and the heating is interrupted. Thus, scorching is prevented.

Description

Furnace control method

Fig. 1 is a flowchart for explaining the lagging prevention control of the furnace control unit in the gas table showing an embodiment of the present invention.

2 is a perspective view showing a gas table of this embodiment.

3 shows a gas circuit in the gas table of this embodiment.

4 is a functional block diagram for explaining a control circuit.

5 is a time chart for explaining the operation of the contour control unit of the present embodiment.

* Explanation of symbols for main parts of the drawings

2a, 3a: Glow burner (heating means) 2b, 3b: Temperature sensor

31,32: furnace control unit (control unit of the furnace)

31a, 31b: detection temperature extraction means (detection temperature extraction unit)

32a, 32b: temperature difference calculating means (temperature difference calculating means)

S5: Step 5 (First Step) S1: Step 10 (Second Step)

The present invention relates to a furnace control device for preventing the cooking vessel in the cooking vessel when the cooking vessel containing the cooked material is heated by the furnace.

In cooking by a conventional gas stove, it is preferable to stop the heating when the detected temperature reaches a predetermined temperature, for example, 130 ° C., with a temperature sensor contacting the bottom of the cooking container to prevent sticking. have.

In addition, by detecting that the change in the time gradient of the detection temperature has become a predetermined bending point, the heating force is weakened when the workpiece is cut off, or the heating is stopped to prevent sticking in advance. -8217, Lab 63-185008).

However, since the temperature which accumulates according to the image of the cooking vessel used for cooking or the kind of to-be-cooked product in cooking vessel is different, when stopping heating at a constant temperature like the former, when some cooking vessel is used or some There is a problem in that the cooking stops are severely stuck because the heating stop timing is not appropriate.

In the latter case, there is a problem in that the cooked product is boiled and the heating power is weakened or the heating is stopped.

The present invention does not malfunction of premature disconnection, maintains the necessary heating power even after boiling, and if there is a risk of sticking, no cooking vessel or type of cooked food is allowed to stick and at the appropriate time. It is an object of the present invention to provide a furnace control device capable of stopping heating.

The present invention provides a control apparatus for a stove, comprising a temperature sensor for detecting a temperature of a workpiece heated by a heating means, comprising: detection temperature extraction means for extracting a detection temperature of the temperature sensor at predetermined time intervals; A first step of determining whether or not the temperature difference is within a first predetermined temperature difference by providing a temperature difference calculating means for obtaining a temperature difference of the extraction temperature extracted at each predetermined time interval by the extraction extraction means; And a second step for determining whether the temperature difference is greater than a second constant temperature difference that is greater than the first constant temperature difference, and then determining whether the temperature difference is within the first constant temperature difference. In the step, when it is determined that the temperature is equal to or greater than the second predetermined temperature, the technical means is to stop the heating of the heating means.

In the present invention, the temperature detected by the temperature sensor is extracted at predetermined time intervals, and the temperature difference at the time of extraction is obtained.

When it is determined that this temperature difference is within the first predetermined temperature difference, the water contained in the cooked water boils, and thus the temperature rise of the cooked water is small or the temperature rise is almost eliminated, and the cooked water is moderately boiled. Can be determined as

Therefore, in this case, sufficient water is contained in the to-be-processed object, and the to-be-cooked object does not stick together. If it is determined that the temperature difference after the determination of boiling of the cooked product is greater than the second predetermined temperature, it indicates that the temperature rise of the cooked product is increased because the moisture in the cooked product is low or disappeared. It is a case, and if heating continues as it is, it is likely to stick.

In the present invention, since the heating is stopped in this case, there is no case of sticking.

In the present invention, it is determined whether or not the cooked food is boiled by determining whether the temperature difference between the extraction temperatures extracted at predetermined time intervals is within the first predetermined temperature. It is possible to determine if there is enough water in the water.

Further, by determining whether or not the temperature difference between the extraction temperatures is greater than or equal to the second predetermined temperature after this determination, it is detected that moisture has been lost, so that heating can be stopped before sticking.

In this case, heating is continued until just before sticking, and since there are no unripe cases before that, necessary heating power can be obtained and it is free to use.

Next, the present invention will be described according to Examples.

2 shows a gas table 1 having a furnace control apparatus of the present invention, and two gas furnaces 2 and 3 are provided on the gas table 1, and the gas table 1 In front of the front, the grill opening and closing door 4a for entering and exiting the food into the grill 4 provided with a box in the grill inside the gas table 1, and each of the gas stoves 2 and 3 and the grill 4, respectively, A point for operation, a fire extinguishing button 5, 6, 7 and an operation panel 20 for setting an operating state of each gas stove 2, 3 and grill 4 are provided. Each of the furnaces 2 and 3 has an overheating prevention function for stopping combustion when the temperature of the cooked object rises above a predetermined temperature while performing a normal heating operation. In the center part of the goro burner (2a) (3b) of 3), it is provided with the temperature sensor (2b) (3b) incorporating thermistor for detecting the temperature of cooking vessels, such as a pot, and the temperature sensor (2b) (3b). Safety control is performed by the control circuit 30 to be described later based on the detected temperature of the safety is secured.

The temperature sensors 2b and 3b are pressed against the upper side of the gas table 1 by a spring (not shown) so that the detection unit elastically contacts and contacts the cooking vessel or the like.

Moreover, each temperature sensor 2b, 3b is equipped with the lifting device which is not shown in figure, and raises according to an ignition operation, and descends according to an extinguishing operation.

The grill burner 4b, which is provided inside each of the goro burners 2a and 3a and the grille opening and closing door 4a, and is disposed up and down with respect to the food, is not shown in FIG. Fuel supply pipes 8a, 8b, 8c formed by separation from the gas pipe 8 to be connected to the gas supply port are connected.

Further, each burner 2a, 3a, 4b has an ignition electrode 2d, 3d, 4d for spark discharge for ignition, and a thermocouple 2e, 3e, which generates electromotive force by detecting combustion heat. 4e) and the like.

Each of the fuel supply pipes 8a, 8b, 8c is provided with valve mechanisms 11, 12, 13, which are integrally formed in order to shut off the fuel gas and control the amount of gas.

As the valve mechanism part which comprises each valve mechanism 11, 12, 13, respectively, fuel control valves 11a, 12a, 13a, main valves 11b, 12b, 13b, and the like from the downstream side to the upstream side, There are electromagnetic safety valves 11c, 12c and 13c.

The fuel control valves 11a, 12a and 13a change the opening degree of the valve by the gas amount regulating levers 5a, 6a and 7a formed in front of the gas table 1, Adjust the fuel supply

The main valves 11b, 12b, and 13b are opened and closed in accordance with the operation of the fire extinguishing buttons 5, 6, and 7 provided at the front of the gas table 1, and the fire extinguishing buttons 5 ( Each press of 6) (7) has a so-called push-push cam mechanism in which the open state and the closed state change each other.

The solenoid safety valves 11c, 12c and 13c are opened and closed in connection with the opening and closing operations of the respective main valves 11b, 12b and 13b, and the ignition and pressing operation of the dot, fire extinguishing buttons 5, 6 and 7 is performed. Thus, the main valves 11b, 12b, 13b are opened when the main valve 11b, 12b, 13b is changed from the closed state to the open state, and the push operation is released (stopped), and the fire extinguishing buttons 5, 6, 7 are cams. In the case where the main valves 11b, 12b, 13b are held in the valve open position by the mechanism by the mechanism, the output of the thermocouples 2e, 3e, 4e to the coil formed separately is above a certain value. It is kept open only when the current is energized. When the residual amount is small due to misfire or ignition miss, it is closed and the supply of gas is stopped.

In addition, with respect to the solenoid safety valves 11c and 12c in the furnaces 2 and 3, the electric current forcibly opening only at the initial stage of ignition is energized as an initial current regardless of the output of the thermocouples 2e and 3e. do.

The valve mechanisms 11, 12 and 13 are separately provided with ignition switches 11d, 12d and 12d which close the contacts only during the ignition pressing operation of the fire extinguishing buttons 5, 6 and 7. It is.

In addition, the signal switches for detecting the valve open position are detected at each point and the fire extinguishing buttons 5, 6, and 7 in order to detect the valve open position for holding each main valve 11b, 12b, 13b in an open state. (11e) (12e) and (13e) are provided, and the signal switches (11e) and (13e) are energization start switches of the initial current to the solenoid safety valves (11c) and (12c), and the temperature sensors 2b (3b) It is also used as a lift switch for driving a lift device.

In the gas table 1 having the above configuration, each burner is controlled by the control circuit 30 formed in the gas table 1.

The control circuit 30 is formed around the microcomputer, and as shown in FIG. 4, the furnace control units 31 and 32 and the grill control unit corresponding to the gas furnaces 2 and 3 and the grille 4 respectively. Each functional part of (33) is provided.

Since each furnace control unit 31 and 33 performs the same control, only an example of the furnace control unit 31 for controlling the gas furnace 2 will be described here.

When the ignition switch 11d interlocked with the dot and the fire extinguishing button 5 closes the contact point, the furnace control unit 31 discharges sparks to the ignition electrode 2d to start combustion in the furnace burner 2a.

In addition, during combustion of the go-ro burner 2a, the coil of the electromagnetic safety valve 11c is energized by the output from the thermocouple 2e, and the valve body is attracted and is kept in the open state. If the go-ro burner (2a) is misfired by the overflow of the workpiece, and the output of the thermocouple (2e) falls, the electronic safety valve (11c) is misfired by the overflow of the workpiece, and the thermocouple (2e). ), The output of the fuel gas is stopped when the electronic safety valve 11c is closed in a misfire detection state.

In addition, during combustion, an overheat prevention control is performed to sense the temperature of the cooked object according to the detection temperature of a cooking container such as a pot by the temperature sensor 2b to prevent overheating.

Therefore, while the signal switch 11e closes the contact in accordance with the ignition operation, it is kept in an elevated state, and while the signal switch 11e closes the contact in accordance with the fire extinguishing operation, it is held in an elevated state. When the signal switch 11e opens the contact according to the operation, the temperature sensor 2b is lowered away from the cooking vessel.

In this case, the rising position and the falling position of the temperature sensor 2b are detected by micro switches provided corresponding to the respective positions, and the driving of the motor is stopped in accordance with the detection signal of each micro switch.

In order to prevent overheating, low-cut operation that cuts off the fuel supply pipe and cooking such as frying when the temperature of the cooked product is about 130 ° C. or higher to prevent sticking for food, etc. There are two types of high-cut operation with a limit temperature of approximately 250 ° C.

In this embodiment, the operation mode is switched at the time of operation by the switching switch 21b formed on the switching switch 20 formed on the operation panel 20, and the dot and fire button ( The green LED 22b and the red LED 22B installed in close proximity to 5) indicate the low cut operation mode and the high cut operation mode, respectively.

In this embodiment, in the low cut operation mode, the temperature sensor 12b detects a temperature of 130 ° C. or more in order to settle the heating before sticking without being affected by the type of cooking vessel and the cooked object. Not only stops the heating when it is set, but also detects it every predetermined time (60 seconds) after the detection temperature reaches 110 ° C to prevent the overheating control that stops heating even when the detection temperature changes by a predetermined temperature. Detection temperature extracting units 31a and 32a for extracting (T) to be the extraction temperature and temperature difference calculating units 31b and 32b for calculating the temperature difference ΔT of the extracted extraction temperature. In order to prevent it from sticking,

In the following, the anti-sticking control in the low cut operation mode will be described with reference to FIG.

The sticking prevention control is executed only when the temperature first detected by the temperature sensor 2b is less than 110 ° C. Therefore, in the low cut operation mode, it is determined whether the detection temperature T of the temperature sensor 2b is less than 110 ° C. When the detection temperature T is less than 110 ° C, in step 1 ("T <110 ° C"), the lagging prevention control after step 3 is executed.

In step 1, when the detection temperature T is less than 130 ° C from 110 ° C or higher ("110 ° C <T <130 ° C"), after the cooking vessel is heated to 110 ° C or higher by the user, the furnace 2 again. Since it is considered to be placed in the case, heating is continued as it is, so that there is no fear of sticking and heating is made according to the user's intention.

If the detection temperature T is again higher than 130 ° C. (“T≥130 ° C. in step 1”), the food may be stuck due to the user's negligence and the food being left in the stove 2. Therefore, automatic fire extinguishing is performed in order to prevent further heating (step 2).

In the anti-sticking control, first, heating is continued as it is until the detection temperature T of the temperature sensor 2b that is less than 110 ° C rises to 110 ° C or more (No in step 3), and when it reaches 110 ° C, (YES in step 3), a timer is started and the detection temperature T detected by the temperature sensor 2b is extracted every predetermined time (e.g., 60 seconds) and every predetermined time. The temperature difference DELTA T is calculated (step 4).

When the temperature difference ΔT is calculated above, the state of the temperature change of the food in the cooking vessel is determined based on the temperature difference ΔT.

Here, if the temperature difference ΔT is within 2 ° C set to detect an equilibrium state (YES in step 5), the cooked material in the cooking vessel contains sufficient moisture, and the cooked product boils and its temperature is in equilibrium. Since it is judged that it is a case of holding, heating as it is belongs to frP.

Here, when the cooking material in the cooking vessel is curry, the heating is continued, the water gradually decreases and its temperature gradually increases, so that the cooking container may be slowly slack in the portion in contact with the cooking vessel. On the inner side, there is a case where the workpiece has a liquid phase.

For this reason, it is preferable to stop heating when the detection temperature T reaches 130 degreeC, even when it determines with equilibrium by the said determination.

Therefore, after it is determined to be in equilibrium in Step 5 (YES), it is determined whether the detection temperature T has reached 130 ° C, and when it reaches 130 ° C (YES in Step 6), the electronic safety Heating is stopped by closing the valve 11c (step 20).

In step 5, when temperature difference (DELTA) T exceeds 2 degreeC (NO), it is determined that the to-be-processed object has not yet cut off, and heating is continued as it is.

In this case, if the amount of the cooked product in the cooking vessel is remarkably low, the temperature of the cooked product may increase greatly, and then, even if the equilibrium state is not detected, it is detected in this case (ON in step 5). It is determined whether or not the temperature T has reached 130 ° C, and when it has reached 130 ° C (YES in step 7). Step 20 is executed to close the electromagnetic safety valve 11c to stop heating. On the contrary, when it does not reach 130 degreeC (NO in step 7), it shifts to step 4 and calculates the temperature difference (DELTA) T repeatedly for every predetermined time.

On the other hand, in step 6, when 130 degreeC has not reached (NO), it is discriminated whether or not the detection temperature T has fallen to 110 degrees C or less.

If water or cooked water is added to the cooking vessel as needed during cooking, the temperature in equilibrium drops once and returns to the state just before boiling. This is because it is not correct.

Here, when the detection temperature T is 110 degrees C or less (YES in step 8), since it can discriminate | determine when water was added and temperature fell, it returns to step 3 and waits until the detection temperature T reaches 110 degreeC again. do.

In step 8, when the detection temperature T exceeds 110 ° C (NO), it is detected every predetermined time (60 seconds) as a change state of the detection temperature T after the detection temperature T reaches an equilibrium state. It calculates as temperature difference (DELTA) T of detection temperature T (step 9), and determines whether temperature difference (DELTA) T is 3 degreeC or more after that.

If the temperature difference ΔT is less than 3 ° C set to detect sticking (NO in step 10), the cooked material in the cooking vessel contains sufficient moisture, so that it can be determined that there is no fear of sticking. Therefore, the step 6 is executed to continue heating.

When the temperature difference ΔT is 3 ° C or higher (YES in step 10), it is possible to judge that there is a sudden temperature increase due to evaporation of moisture in the cooked product in the cooking vessel. 11c) is closed and heating is stopped (step 20).

In the gas furnace 3, the operation panel 20 also includes a switching switch 21c and a green LED 22c. The red LED 23c is provided together.

In this case, in order to perform safer operation, the limit temperature becomes the low cut operation mode at the same time as the start of use, and when the changeover switch 21b is pressed, the operation mode is changed to the high cut operation mode. Is detected, energization to the electromagnetic safety valve 11c is stopped and fuel supply is stopped.

In this overheat prevention control, since the fire extinguishing button 5 keeps the main valve 11b open, only the solenoid safety valve 11c is closed in that state, so that the overheat prevention control by temperature detection has been executed. The buzzer 34 is notified to indicate, and the meaning is notified to the user, thereby facilitating the valve closing operation of the main valve 11b by the pressing operation of the fire button 5.

In addition, in the furnace control part 31, overheat prevention control is canceled so that an overheat prevention control may not be performed when cooking a cooking container or stir-frying. In this embodiment, as described above, all of the low cut operations are automatically selected at the start of heating, and then the high cut operation mode can be selected as required, but in this high cut operation mode, the upper limit temperature is weak. Since it is not warmed or roasted as it is at 250 ° C, the overheat prevention control is released by operating the release switches 24a and 24b provided in proximity to each of the switching switches 21b and 21c of the operation panel 20. When the release switches 24a and 24b are operated again in the released state, the overheat prevention control is returned.

In this embodiment, when the overheat protection control is released, the 34 is driven to inform that the overheat protection control is released by sound, and the buzzer 34 is continuously driven while the overheat protection control is released to overheat by sound. Continue to inform the user that the protection control is off.

As a result, it is possible to realize that the overheat prevention control is released during cooking, so that it is not easy to fall from the gas table 1, and at the same time, even if it is dropped, it is known that the sound of the buzzer 34 is heating. The operation to stop the heating will not be forgotten.

In addition, both the green LED 22b and the red LED 23b go out while the overheat prevention control is released, indicating that neither the low cut operation mode nor the high cut operation mode is set.

In addition, in order to prevent excessive heating by the go-ro burner 2a while the overheat prevention control is released, the temperature sensor 2b is driven to the lowered position by the elevating device to be opened and protected.

The control of the grill 4 by the grill control unit 33 is performed according to the ignition and pressing operation of the fire extinguishing button 7 with respect to the grill burner 4b as in the case of the respective goro burners 2a and 3a. When the switch 13d closes the contact, the ignition operation is performed. While the signal switch 13e closes the contact, safety control is performed by detection of misfire or the like of the thermocouple 4e. Safety is secured by limiting the heating time.

For this reason, when the operation | movement of the timer part 33a stops in the grill control part 33, the electronic safety valve 13c is automatically closed, and supply of fuel gas is stopped.

The timer unit 33a performs an ignition operation and starts operation when the ignition of the grill burner 4b is detected by the thermocouple 4e. In general, the operation ends when 15 minutes have elapsed.

In addition, the timer unit 33a includes a timer setting key 24 and a time display unit 25 for displaying the operation time in two digits of Arabic numerals on the operation panel 20 within 15 minutes. You can set an arbitrary time as the operating time in.

The ignition lamp 26 formed in close proximity to the dot and the fire button 7 is detected by the thermocouple 4a formed in proximity to the grill burner 4b. When the detection temperature is lowered, the light is turned off as a misfire detection state.

In the grill control unit 33, the valve closing operation of the main valve 13 / b by the point and fire extinguishing button 7 is not performed, and the electronic safety valve (e.g., misfire detection) is performed even though the contact point of the signal switch 13e is closed. When 13c) is closed, the user is informed by the buzzer 34.

The lock lever 9 provided at the front of the gas table 1 is locked to prevent the operation of pressing the fire extinguishing buttons 5, 6 and 7 in order to prevent the combustor from inadvertently igniting.

Next, the operation of the gas furnace 2 in the gas table 1 of the present embodiment described above will be described with reference to FIG.

When the user performs ignition operation by means of the dot and fire button 5, predetermined ignition control is performed, the main valve 11b and the electromagnetic safety valve 11c are opened, and fuel gas is supplied to the go-ro burner 2a. Supplied and ignited.

In the go-ro burner 2, the cooking vessel is heated in accordance with the ignition. At this time, if the temperature of the thermocouple 2e sufficiently rises, the ignition detection state is caused in accordance with the output of the thermocouple 2e, and the electronic safety valve 11c continues. Is adsorbed to maintain the open state.

In the overheat prevention control, the first low cut operation mode is started. In the low cut operation mode, the temperature difference of the workpiece is calculated, and when the detection temperature T of the temperature sensor 2b exceeds 110 ° C, the temperature difference? Determines if state is present

At time t1, the temperature difference DELTA T becomes 2 degrees C or less, and once it is determined to be in an equilibrium state, it is then determined whether or not the temperature difference DELTA T is 3 degrees C or more.

Then, when the detection temperature T rises rapidly and it is determined that the temperature difference ΔT calculated at time t2 is 3 ° C. or more, the solenoid safety valve 11c is closed and the heating is stopped to prevent seizure.

In this case, as the detection temperature T in the equilibrium state is indicated by the dotted line due to the different material of the cooking vessel or the incompleteness of the cooked product, the detection temperature T is abruptly increased even when the moisture in the cooked product decreases even when it is high. It rises to prevent the occurrence of sticking.

On the other hand, if the user operates the changeover switch 21b as necessary after the ignition burner 2a is ignited, the high cut operation mode is set in the low cut operation mode, the green LED 22b is turned off, and the red LED 23b is substituted instead. ) Lights up, and heating stops when the detection temperature T reaches 250 ° C.

When the release switch 24a is operated again as necessary, the overheat prevention control is canceled. In the low cut operation mode, the over cut prevention mode is also removed from the high cut heating operation mode. At the same time, the temperature sensor 2b is driven to the lowered position and the temperature sensor 2b Regardless of the detection temperature of), heating is performed indefinitely.

When the release switch 24a is operated while the overheat prevention control is released, the temperature sensor 2b is driven to an elevated position, and overheat prevention control according to the detection temperature T of the temperature sensor 2b is performed again, and the switching switch ( The low cut operation mode or the high cut operation mode selected by 21b) is achieved.

As described above, in the present embodiment, in the low cut operation mode, not only when the temperature reaches 130 ° C but also whether or not the temperature of the workpiece is in an equilibrium state is determined by the temperature rise (temperature difference) at a predetermined time. When the temperature rise (temperature difference) increases afterwards, it is determined that the moisture in the cooked product may be reduced or disappeared, and the heating is stopped. Therefore, the occurrence of sticking is not affected by the material of the cooking vessel. At the same time, it is possible to prevent the progression and to minimize the sticking even if the sticking is performed.

In this embodiment, in order to detect the equilibrium state of the workpiece, the temperature rise for 60 seconds is performed within 2 ° C or not, but the temperature rise (temperature difference) between the predetermined time and the temperature of the burner is heated. It can be set arbitrarily according to a capability, for example, 30-120 second can be set as predetermined time, and 1.5-2.5 degreeC can be set as temperature rise (temperature difference), for example.

In addition, the temperature rise (temperature difference) for detecting sticking is also set to 2 to 3.5 ° C in the above embodiment in the case where the temperature rise of 3 ° C or more occurs between 60 seconds.

Moreover, although 110 degreeC was set as the temperature which starts extraction of the detection temperature T, arbitrary temperature can be set not only to 110 degreeC.

In the above embodiment, the furnace in the gas table is indicated, but may be a furnace in an electric stove.

Claims (1)

In the control apparatus 31 or 32 of the furnace provided with the temperature sensors 2b and 3b which detects the temperature of the to-be-heated object heated by a heating means, the detection temperature of the said temperature sensor 2b and 3b is changed. The difference between the extraction temperature extraction means 31a and 31b extracted at predetermined time intervals (about 30 to 120 seconds) and the extraction temperature extracted at each predetermined time interval by the detection temperature extraction means 31a and 31b. A first step (S5) comprising: temperature difference calculating means (31b) and (32b) obtained, and determining whether or not the temperature difference extracted above is within a first predetermined temperature difference (about 1.5 to 2.5 占 폚); If it is determined that the first predetermined temperature difference is within the first step S5, a second determination is made to determine whether the temperature difference is greater than a second predetermined temperature difference (about 2 to 3.5 ° C.) set larger than the first predetermined temperature difference. And performing a step (S10) to stop the heating of the heating means when the second schema (S10) is higher than a second predetermined temperature.

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