KR950004617B1 - Range controller - Google Patents

Abstract

The controller prevents an erroneous automatic extinguishment even if a temp. detected by a temp. sensor is raised by a pot vibration. The detected temps. (T) of temp. sensors (2a,3a) are extracted every 0.32 second as a temp. data, and a maximum temp. difference amony four successive temp. data is calculated. When the maximum temp. difference is below a prescribed value (Tx) continuously for 20 secs., a first extinguishing condition is satisfied. The temp. difference between the last data and the first data at a time point when the first extinguishing condition is satisfied is not minus, heating means (2,3) are stopped.

Description

Control equipment

1 is an external perspective view of a gas table showing an embodiment of the present invention.

2 is a schematic view showing the configuration of the gas table.

3 is a flowchart showing the basic operation of the stew cooking mode in the gas table.

4 is a flowchart showing the operation of determining the cut temperature in the simmering cooking mode.

5 is a flowchart showing initial setting control in the simmering cooking mode.

6 is a view showing an example of a change in detection temperature in simmered cooking for explaining the initial setting control of the simmered cooking mode.

FIG. 7 is a diagram showing a change in detection temperature during roasting in simmered cooking for explaining initial setting control of the simmered cooking mode; FIG.

Fig. 8 is a flowchart showing the balance detection control in the simmering cooking mode.

9 is a time chart diagram for explaining extraction of temperature data and calculation of a temperature difference in the equilibrium detection control of the simmering cooking mode.

10 is a flowchart showing a method for determining an equilibrium basic temperature of the simmered cooking mode.

FIG. 11 is a time chart diagram showing an example of a change state of a detection temperature for explaining a method for determining an equilibrium basic temperature of the simmered cooking mode; FIG.

12 is a time chart diagram showing another example of the state of change of detection temperature for explaining the method for determining the equilibrium basic temperature of the simmered cooking mode.

FIG. 13 is a time chart diagram showing an example of a change in detection temperature when a pot is shaken for explaining the operation of determining the extinguishing condition of the stew cooking mode; FIG.

FIG. 14 is a time chart diagram showing an example of a change in detection temperature when sticking to explain the operation of discriminating the digestion test of the stew cooking mode; FIG.

15 is a flowchart for explaining an operation of determining the extinguishing condition of the stew cooking mode.

Fig. 16 is a flowchart showing the basic operation of the fried food mode in the gas table.

* Explanation of symbols for the main parts of the drawings

2: goro butter (heating means) 2a: temperature sensor

30: control circuit (control apparatus of furnace, heating stop means, temperature extraction means, temperature difference calculation means, first determination means, second temperature difference calculation means, second determination means).

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a control apparatus of a furnace having an automatic fire extinguishing function including a temperature sensor contacting a cooking vessel heated by a burner or the like and detecting a temperature and stopping heating means such as a burner based on the detection temperature.

For example, in order to prevent sticking of food or ignition of cooking oil, the gas stove is provided with a temperature sensor in the center of the furnace burner in contact with the cooking container to detect the temperature of the food. When the detection temperature reaches a predetermined condition, heating control may be performed to stop the heating or to weaken the heating power.

The temperature for the heating control is set at a relatively low temperature of about 150 ° C. in order to prevent sticking, for example, in cooking, and a high temperature around 250 ° C. to prevent ignition in cooking. Each temperature is set by selecting each cooking with the selector switch. When a temperature higher than the set temperature is detected, the heating control operation is performed.

However, for cooking using oil, for example, in cooking, it is necessary to shake the pot, which is a cooking container, and in this case, when the temperature sensor falls from the pot, the heat from the burner directly affects the temperature sensor. Therefore, the detection temperature of the temperature sensor is higher than the temperature set for the heating control, so that the burner is automatically extinguished or weakened even though the temperature of the food and the cooking vessel does not ignite so that the temperature does not exceed the set temperature. There is.

In addition, in the case of the cooking process, in the mixing process of boiling vegetables and boiling, when the pot shakes as in the above, only the detection temperature of the temperature sensor becomes high, and there is no fear of sticking. There is a problem that the control operation is performed.

The present invention reliably detects a case of crushing or ignition in normal cooking, in a control apparatus of a stove equipped with a temperature sensor in contact with a cooking vessel, and in a stir-fry cooking or the like. By doing so, the automatic fire extinguishing operation can be performed only when there is a risk of pressing or ignition without an automatic fire extinguishing operation.

The present invention has a temperature sensor in contact with a cooking vessel heated by heating means, and has a heating control means for stopping or weakening the heating means based on a detection temperature of the temperature sensor. The heating control means includes temperature extracting means for extracting the detection temperature of the temperature sensor at regular time intervals, temperature difference calculating means for calculating a maximum temperature difference at a predetermined number of consecutive extraction temperatures extracted by the temperature extracting means, and First determining means for determining that a first control condition is established when the successive maximum temperature differences calculated by the temperature difference calculating means are smaller than a predetermined temperature difference in time, and a first control condition by the first determining means. Is determined that the last extraction temperature and the first extraction temperature in the predetermined time are within the predetermined time. A second temperature difference calculating means for calculating a difference, and second determination means for determining that a second control condition is established when the predetermined time temperature difference is not negative, and is determined by the determination result of the second determination means. Based on the technical means, the heating means is stopped or weakened.

In the present invention, for example, when the temperature detected by the temperature sensor reaches a temperature that has already been determined, the detection temperature is extracted every fixed time, and the maximum temperature difference in the extracted predetermined number of extraction temperatures is calculated.

If the detection temperature is higher than the determined temperature due to the shaking of the cooking pot, the maximum temperature difference is fixed because the detection temperature of the temperature sensor is dispersed due to the occurrence of a weakening effect that the heat from the heating means affects the temperature sensor. It becomes larger than the temperature difference.

Therefore, the heating means does not stop or weaken because the first control condition is not satisfied in the shaking of the pot.

On the contrary, in the case where the temperature becomes high due to sticking or other overheating, the detection temperature gradually increases without a significant increase in temperature. Therefore, since the maximum temperature difference is not larger than the predetermined temperature difference for a predetermined time, the first control condition is satisfied and the last extraction temperature side is always higher than the first extraction temperature.

Therefore, the heating means is stopped or weakened because the second control condition is satisfied.

On the other hand, for example, in a case such as immediately after the shaking of the pot is stopped, since the detection temperature is gradually lowered, the first control condition is established, but the last temperature side is lower than the initial extraction temperature. Therefore, heating control is not performed because the second control condition is not satisfied.

In the present invention, when the detection temperature becomes higher than the determined temperature due to a cause such as sticking or overheating of oil, heating control is performed by satisfying both the first control condition and the second control condition, but when there is shaking of the pot. Heating control is not performed because the first control condition is not satisfied. In addition, when the detection temperature is gradually lowered while satisfying the first control condition, such as immediately after the shaking of the pot is stopped, the heating control is not performed even at this time because the second control condition is not satisfied.

Therefore, even if the detection temperature is higher than the determined temperature, there is no risk of pressing or ignition as in the case of any intervention by the user such as shaking of the pot. The heating control is performed only for the same cause, so the convenience of use is good.

Next, this invention is demonstrated based on the Example shown in drawing.

FIG. 1 shows a gas table 1 having a control apparatus of a furnace according to the present invention, and two furnace rotors 2 and 3 are formed on the upper surface of the gas table 1. In addition, the front door 1a of the gas table 1 has a grill door 4A for opening and closing the heating chamber of the grill in which the grill burner 4 is formed inside the gas table 1, and each of the furnace burners 2,3. And an ignition / fire extinguishing button 5, 6, 7 for operating the grill burner 4, and an operation panel 20 for setting the operating states of the gourd burners 2, 3 and the grill burner 4, respectively. It is.

In the center part of each goro burner (2,3), the temperature sensor (2a, 3a) which incorporates the thermistor for detecting the temperature of cooking vessels, such as a pot, is supported toward the upper side of the gas table (1) by the spring which is not shown in figure. When the cooking vessel is placed on the stove, the bottom of the cooking vessel presses the temperature sensors 2a and 3a downward so that the temperature detection unit at the upper end of the temperature sensors 2a and 3a is in close contact with the cooking vessel. consist of.

As shown in FIG. 2, the gas pipe 11 for supplying fuel gas is composed of supplied 12, 13, and 14 branches corresponding to the burners 2, 3, and 4, respectively. 12, 13 and 14 have main valves 12a, 13a and 14a which are opened and closed by respective ignition and fire extinguishing buttons 5, 6 and 7, and respective ignition and fire extinguishing buttons 5, 6 and 7, respectively. When each of the main valves 12a, 13a, 14a is opened by operation of the electric safety valve 12b, 13b, which maintains the valve open or closes the valve by energization control by the control circuit 30 thereafter. 14b) are formed, respectively. In addition, the supply pipe 13 to the go furnace burner 3 is divided into two narrow pipes, and on one side thereof, a solenoid valve 13c which is opened and closed to control the temperature control of the go furnace burner 3 is formed. .

In addition, the supply pipes 12, 13 and 14 to the go furnace burners 2 and 3 and the grill burner 4 are formed close to the ignition and extinguishing buttons 5, 6 and 7 of the front face 1a of the gas table 1. A gas amount regulating valve (not shown) in which gas supply amounts are adjusted by operation of the thermal control levers 5a, 6a, and 7a is formed.

In addition, each burner (2, 3, 4) is provided with ignition electrodes (15, 16, 17) for spark discharge for ignition and thermocouples (15a, 16a, 17a) for sensing the heat of combustion to generate electromotive force, respectively. It is.

In the operation panel 20, in order to perform the overheat prevention control corresponding to the cooking state with respect to the go-ro burners 2 and 3, the cooking mode for cooking with water and the cooking mode for cooking with oil are switched, respectively. The mode switching switches 21 and 22 are provided, and the roasting mode switch 23 is provided for setting the roasting mode for high temperature cooking in the gourd burner 3, and each switch 21 is provided. LEDs indicating the selection state by 22 and 23 are provided.

The switching between the stew cooking mode and the frying cooking mode in the go-ro burners (2, 3) can be switched with each other by pressing each mode switching switch (21, 22), but the grilling cooking mode has a very high temperature (270 ° C). It is possible to set the grilling cooking mode only when the roasting cooking mode switch 23 is pressed twice within 3 seconds so that the roasting cooking mode is not easily selected because the temperature is controlled.

In the gas table 1 having the above configuration, each burner 2, 3, 4 is controlled by the control circuit 30 formed in the gas table 1.

The control circuit 30 is operated by a commercial power source and is configured around a microcomputer, and the control by the control circuit 30 corresponds to operation of each ignition / extinguishing button 5, 6, and 7 burner ( Ignition control of 2, 3, and 4 and misfire detection control based on the thermocouples 15a, 16a, and 17a are performed.

In addition, for each of the goro burners 2, 3 in accordance with the operating state of each switch 21, 22, 23 in the operation panel 20 based on the detection temperature of each temperature sensor 2a, 3a during combustion. The overheat prevention control is further performed with respect to the grill burner 4 for controlling the heating time by the cooking timer.

The overheat prevention control grasps the temperature of the food in the cooking vessel heated by each goro burner (2, 3) based on the detection temperature (T) of the temperature sensors (2a, 3a) and takes into account the cooking vessel or cooking state being used. To enable smooth cooking, and if there is a risk of sticking or ignition, stop the fuel supply to the gourd burners (2, 3) to control the progress of the sticking and to control each cooking state. A suitable cut temperature Tc corresponding to the above is determined, and an automatic fire extinguishing operation is performed based on the determined cut temperature Tc.

Here, different control operations are performed in correspondence with the cooking modes selected by the mode switching switches 21 and 22 of the operation panel 20, respectively.

Hereinafter, the outline of the overheat prevention control in the go furnace burners 2 and 3 will be described using the gas table 2 as an example.

First, the control operation in the stew cooking mode will be described based on FIG.

When the ignition operation of the go-ro burner 2 is started by the ignition and fire extinguishing button 5, when the heating is started, the detection temperature T of the cooking vessel detected by the temperature sensor is higher than 90 ° C or lower than 90 ° C. If the temperature is less than 90 ° C (YES in step 101), the cut temperature Tc, which is a standard for automatic fire extinguishing, is determined until the detection temperature T reaches 90 ° C to 100 ° C. Initial setting control set in correspondence with the initial time [Delta] t1 is performed (step 102).

After the detection temperature T reaches 100 ° C., the process proceeds to step 105 and discriminates for equilibrium detection as described later.

On the other hand, when the detection temperature T is already 90 ° C. or more when the heating is started (NO in step 101), the determination for the above initial setting control cannot be made. Therefore, regardless of the initial setting control, Irrespective of the speed | rate of the temperature rise of the detection temperature T, 240 degreeC is initial-set uniformly as cut temperature Tc (step 103).

When detection temperature T is 90 degreeC or more, it determines again whether or not detection temperature T is 100 degreeC or more, and when it is less than 100 degreeC (NO in step 104), when it reaches 100 degreeC If it waits until it is 100 degreeC or more (YES in step 104), the equilibrium detection control to determine whether the temperature of a cooked material reached | attained equilibrium state is started.

In the equilibrium detection control, when the equilibrium state is detected (YES in step 105), the equilibrium state is the equilibrium basic temperature Te which is the reference temperature for determining the cut temperature Tc corresponding to the equilibrium state. It is determined based on the equilibrium detection temperature Th at the time of detection (step 106).

When the equilibrium state is detected from the beginning, the equilibrium base temperature Te is determined as the equilibrium base temperature Te as it is, and after that, the equilibrium detection temperature Th is basically the equilibrium base temperature. Although it is often (Te), the equilibrium detection temperature Th is not necessarily the equilibrium basic error Te as the state of change of the equilibrium detection temperature Th.

The detailed description about the determination method of the equilibrium basic temperature Te is mentioned later.

When the equilibrium basic temperature Te is determined, the new cut temperature Tc is determined based on the equilibrium basic temperature Te instead of the cut temperature Tc initially set in step 102 or 103 described above (step 107).

Here, the calculation method of the cut temperature Tc is selected corresponding to the equilibrium base temperature Te, and as shown in FIG. 4, when the equilibrium base temperature Te is lower than 130 ° C (in step 121) YES) If the cut temperature (Tc) is 150 ° C (step 122), and the equilibrium basic temperature (Te) is 130 ° C or more (NO in step 121), the calculation is represented by Tc = Te + 20 ° C. The equation is selected and the temperature obtained by adding 20 ° C to the equilibrium basic temperature Te is determined as the cut temperature Tc (step 123).

Therefore, since the appropriate cut temperature Tc corresponding to the cooking container can be calculated, the heating is not continued forever when the extinguishing operation is performed before the heating is sufficiently performed or when the extinguishing operation is required.

In step 105, when an equilibrium state is not detected (NO), when the detection temperature T is between 100 ° C. and less than 200 ° C. (NO in step 108), the process proceeds to step 105 and is performed at an interval of 15 seconds. Each time a new detection temperature T is extracted, it is repeatedly determined whether it is in an equilibrium state.

Thereafter, in step 109, the detection temperature T has reached each cut temperature Tc with respect to the cut temperature Tc newly determined by the equilibrium detection, not limited to the cut temperature Tc in the initial setting. If it is determined that the cut temperature Tc has not been reached (NO), the flow proceeds to step 105 and equilibrium detection is repeatedly performed while heating is continued until the detection temperature T reaches the cut temperature Tc.

On the other hand, when the detection temperature T reaches the cut temperature Tc (YES in step 109), it is determined whether it is desirable to perform the fire fighting operation immediately without starting the fire fighting operation or whether the fire fighting operation is not necessary. Determine whether the fire extinguishing conditions are satisfied.

If the predetermined fire extinguishing condition is not satisfied (NO in step 110), even if the cut temperature Tc is reached, the process proceeds to step 109 without performing a fire extinguishing operation and repeatedly determines whether or not the cut temperature Tc is equal to or greater than the cut temperature Tc. , If it is above the cut temperature (Tc), the extinguishing conditions are repeatedly determined.

When the predetermined fire extinguishing condition is satisfied above the cut temperature Tc (YES in step 110), the fire extinguishing operation is carried out by a predetermined sequence (step 111), and the go safety burner is closed by closing the electronic safety valve 12b. The supply of fuel gas to (2a) is stopped and the fire extinguishing operation is informed by a buzzer or a lamp.

Next, initial setting control in step 102 will be described.

In afforestation cooking, it is assumed that cooking is done using water, so if the heating is continued, an equilibrium state occurs where the temperature of the food does not rise but reaches a constant temperature.

Therefore, the overheat prevention control in the cooked cooking mode detects that the temperature of the food is in an equilibrium state as described later, and based on the equilibrium detection temperature Th at this time, the cut temperature Tc for preventing overheating. It is the basic operation to properly determine.

However, even if it is stewed, in the case of curry rice or beef stew, it is stir-fryed at the beginning of cooking and then boiled with hot water. In such a case, if the cut temperature Tc is too low, a control operation for preventing overheating is performed during the roasting process, and thus cooking cannot be performed.

In afforestation cooking, not only the target cooking is performed sequentially from an initial stage to a final stage, but also the cold thing which was once cooked may be reheated.

Reheating cooking in such stewed cooking includes curry rice and beef stew. However, when the curry rice or beef stew gets cold, fluidity is lost, so it must be reheated with adding hot water. There may be cases where this is not detected.

In such a case, if the cut temperature Tc is not set appropriately, there is a possibility that the pressing may be progressed due to carelessness, as opposed to the case of the roasting process.

In consideration of the above-mentioned phenomena, the initial setting control judges when roasting in curry rice, beef stew, etc., and when reheating and boiling, which is difficult to detect equilibrium at the beginning of the start of heating in the cooked cooking mode, and cut temperature (Tc). This is to control the initial setting to determine the proper.

In the initial setting control, as shown in FIG. 5, when the detection temperature T reaches 90 ° C (YES in step 1), the time of the initial time Δt1 is started (step 2). When the detection temperature T reaches 100 ° C (YES in step 3), the counting of the initial time Δt1 ends (step 4).

As shown in FIG. 6, when the initial time Δt1 exceeds 10 seconds (Δt1> 10 seconds), that is, when the temperature rise of the detection temperature T is slow (NO in step 5) It is judged that a lot of water and other foods are not put in the initial roasting process in the cooking container, and that the temperature rise such as curry rice or beef stew is reheated slowly and equilibrium cannot be detected. A relatively low cut temperature Tc of 200 ° C. is initially set as a temperature for preventing the progress of the pressing in such a reheating of curry rice or beef stew (step 6).

As shown in Fig. 7, the initial roasting treatment in the simmered cooking is performed when the initial time Δt1 is 10 seconds or less (Δt1 <10 seconds), that is, when the temperature rises rapidly (YES in step 5). Assuming that this is done, a high cut temperature Tc of 240 ° C. is initially set so that cooking can be performed smoothly without stopping the heating during the roasting process (step 7).

The initial setting control performed on the basis of the determination result of step 101 is performed only once at the beginning of cooking in which the ignition operation is performed by the cut temperature 5 and the temperature is first detected by the temperature sensor 2a, and then cooking is performed. If the detection temperature (T) falls below 90 ° C due to the addition of water or the like, it is not necessary.

Next, the control regarding the detection of the equilibrium state in step 105 will be described.

Generally, in cooking, since water is contained in the food, the temperature of the food in the cooking container becomes substantially constant if the heating is continued. At this time, since the heat applied to the cooking vessel and the heat emitted from the cooking vessel become equal, when the temperature of the food becomes constant, the temperature of the cooking vessel does not increase so much, and the constant temperature continues.

However, even if the temperature of the food becomes constant, the temperature of the pot, etc., as the cooking vessel is not necessarily the same as the temperature of the food, and the temperature detected by the temperature sensor 2a in contact with the bottom of the cooking vessel is determined by the material, thickness, The temperature is different depending on the size, and even if the cooking vessels are the same, the temperature detected by the temperature sensor 2a is not necessarily constant at the same temperature because they are different depending on the size of the heating amount.

Here, in the present embodiment, the tendency of the detection temperature T of the temperature sensor 2a to become a substantially constant temperature is regarded as an equilibrium state, and when the equilibrium state is detected, the temperature of the food is made constant. The temperature Th is determined to control the heating force corresponding thereto.

Next, the control for detecting the equilibrium state in the present embodiment will be described based on FIG.

In the equilibrium detection control of this embodiment, sampling of the detection temperature T by the temperature sensor 2a is started as temperature data for detecting an equilibrium state when the detection temperature T reaches 100 ° C. .

As shown in FIG. 9, the extraction of the temperature data is continuously extracted every 15 seconds thereafter, and the sequence data is stored in sequence for the seven consecutive temperature data extracted every 15 seconds (step 11). .

Subsequently, the temperature difference [ΔT (n-4), ΔT (n-3), ΔT (n-2), ΔT (n-1), ΔTn] for 30 seconds based on the seven temperature data extracted every 15 seconds is obtained. It calculates as a 1st temperature difference (step 12). As shown in FIG. 9, the five temperature differences are obtained by extracting the latest temperature data and making it Tn. The six temperature data extracted up to this time are in the order of T (n-6), T (n- 5), when T (n-4), T (n-3), T (n-2), and T (n-1), each of the above temperature differences is a value calculated based on the above temperature data, respectively. As T (n-4) -T (n-6), T (n-3) -T (n-5), T (n-2) -T (n-4), T (n-1)- Represented by T (n-3) and Tn-T (n-2), respectively.

These temperature differences are calculated by calculating each time the temperature data represented by the above formula is extracted.

The first condition for determining whether an equilibrium state has been detected is that when the detection temperature T is extracted, five consecutive temperature differences [ΔT (n-4), ΔT (n-3), and ΔT calculated by the above equations. For (n-2), ΔT (n-1), ΔTn], the values are all within ± 2 ° C. That is, when the latest temperature data is extracted, five temperature differences as the first temperature difference are successively determined within ± 2 ° C.

The first condition may be satisfied even when the temperature of the food is not in a parallel state and is not at a constant temperature. For example, in each of the five separate classifications, the temperature limit is about ± 2 ° C. Even if the temperature of the food continues to rise, the first condition may be satisfied.

Therefore, for the five consecutive temperature differences when the first condition is satisfied, the difference {Tn-T (n-6)} between the newest temperature data Tn and the old temperature data {T (n-6)} is calculated. It calculates as a 2nd temperature difference, and sets it as 2nd conditions that this 2nd temperature difference is a relationship of +4 degrees C or less, ie, Tn-T (n-6) <= 4 degreeC. This is because the temperature rise of the food becomes remarkably small when the temperature of the food becomes a constant temperature.

If the first temperature difference satisfies the above first condition (YES in step 13), a second temperature difference is obtained (step 14), and it is determined whether the second temperature difference satisfies the second condition.

If the first condition is not satisfied (NO in step 13), the following steps are omitted, and the process proceeds to step 17, waits for 15 seconds to elapse after the previous temperature data is extracted, and goes to step 11 after 15 seconds have elapsed. And extract the temperature data again.

If the second condition is satisfied (YES in Step 13), it is determined that the equilibrium state has been detected, and the detection temperature T extracted as the latest temperature data at this time indicates that the equilibrium state has been detected. Th) (step 16).

If the second condition is not satisfied (NO in step 15), step 16 is omitted, and the routine proceeds to step 17 and waits for 15 seconds to elapse.

The control for detecting the equilibrium state following the above determination is repeated several times for the seven temperature data obtained by deleting the oldest temperature data when the latest detection temperature T is extracted as the temperature data at 15 second intervals. When both of the conditions are satisfied, in the present invention, it is determined that the temperature of the first food is a constant temperature, and the equilibrium detection temperature when the detection temperature T extracted as the latest temperature data at this time detects an equilibrium state. It is determined as (Th).

Therefore, in this example, since the temperature sensor 2a contacts the bottom of the cooking vessel and detects the temperature, the detection temperature T in the case where the temperature of the food in the cooking vessel is in an equilibrium state is determined by the temperature of the cooking vessel. Even if it varies depending on the type, it is possible to reliably detect that the temperature of the food is in equilibrium.

In addition, even when cooking is once heated, even if cooking is resumed on the way, the equilibrium can be detected immediately when the temperature of the food becomes in equilibrium during heating.

In order to detect the equilibrium quickly, the equilibrium detection temperature Th indicating the equilibrium state can be accurately detected by setting the last detection temperature T when the equilibrium state is detected as the equilibrium detection temperature Th. The precision in heating control is improved.

In addition, in the determination of the first condition, the extraction interval is set to a temperature difference of 30 seconds, which is doubled, but may be a temperature difference of 45 seconds, which is 15 seconds or three times the extraction interval.

Next, a method of determining the equilibrium basic temperature Te determined in step 106 will be described based on FIG.

The equilibrium detection in the present embodiment is to detect a case where the two conditions are satisfied as described above with respect to the detection temperature T by the temperature sensor 2a that contacts the pot bottom and detects the temperature as the equilibrium state. For the detection of equilibrium, the detection of equilibrium is performed when the two conditions are satisfied as described above, and the determination for equilibrium detection is carried out to repeatedly detect the equilibrium after the equilibrium is detected as described above. Therefore, the equilibrium detection temperature Th determined when the equilibrium state is detected may change each time the equilibrium state is detected.

On the other hand, in the present embodiment, the cut temperature Te determined on the basis of the equilibrium basic temperature Te is determined based only on the value of the equilibrium basic temperature Te as described above, and the change in the equilibrium basic temperature Te Since it is a temperature that is not considered at all regarding the tendency of, the cut temperature Tc changes as it is when the equilibrium basic temperature Te changes.

However, the equilibrium base temperature Te determined based on the equilibrium detection temperature Th is immediately changed in response to the change in the equilibrium detection temperature Th, so that if the cut temperature Tc changes to the temperature at which the equilibrium state is detected, Since the cut temperature Tb determined to limit the heating changes sequentially in response to the detection of a delicately changing equilibrium state, the cut temperature Tc appropriate to the cooking state cannot be set. May not serve as the cut temperature Tc.

Here, in the present embodiment, the equilibrium state is repeatedly detected, and the equilibrium detection temperature is as described below so that the cut temperature Tc is appropriately determined even when the equilibrium detection temperature Th determined by the temperature is changed. Corresponding equilibrium base temperature Te can be determined according to the change state of (Th).

When the equilibrium detection is first performed (YES in step 21), the equilibrium detection temperature Th determined at this time is determined as the equilibrium basic temperature Te (step 22).

On the other hand, if the equilibrium detection has already been performed and the equilibrium base temperature Te is determined by this (NO in step 21), the equilibrium base temperature Te is determined as follows in response to the equilibrium detection temperature Th determined thereafter. Is determined.

When the equilibrium detection temperature Th becomes lower than the last equilibrium basic temperature Te as shown in FIG. 11 (Tb ≦ Ta in FIG. 11) (YES in step 23), Since the heating power is weakened by adjusting the fire power of the go-ro burner 2, it is considered that the temperature detected by the temperature sensor 2a is lowered. Therefore, the changed equilibrium detection temperature Th is changed to the equilibrium basic temperature Te as it is. (Step 22).

Therefore, the cut temperature Tc can be set better in correspondence with the newly determined equilibrium basic temperature Te, so that this can be reliably detected when the press is started.

When parallel detection is performed again after parallel detection is performed, if the current equilibrium detection temperature Th is higher than the equilibrium basic temperature Te at this time (NO in step 23), the equilibrium detection is performed last time. Only when the rapid rise in temperature is detected (YES in step 24) indicating that the heating power is increased by thermal control after the equilibrium basic temperature (Te) is determined until the current equilibrium detection is made (YES in step 24). If the equilibrium detection temperature Th is changed to the equilibrium base temperature Te (step 22), and a sudden rise in temperature indicating that the heating power is weakened by thermal control is not detected and the equilibrium detection temperature Th gradually increases ( NO) In step 24, the equilibrium basic temperature Te is maintained as it is without changing the equilibrium basic temperature Te.

Here, the rapid temperature rise after the equilibrium detection is recognized as shown in A of FIG. 12, when the temperature rise for 30 seconds of the detection temperature T extracted every 15 seconds for the equilibrium detection is 3 or more consecutive times. Is detected.

That is, if the above rise in temperature is detected three times in a row, the burner's thermal power may have become stronger, and only this is the temperature of the pot as a cooking vessel without changing the temperature itself of the cooked product. It can be considered that it is elevated and then equilibrium detected (Tb> Ta in FIG. 12), which is a case where a temperature rise of about 6 ° C. or more is performed for about 60 seconds by changing the thermal power once the equilibrium state is detected. Therefore, the equilibrium basic temperature Te is changed.

On the contrary, when only the equilibrium detection temperature Th, which is not recognized as a sudden rise in temperature, is gradually rising, it is likely that water is gradually decreasing in cooking such as curry rice. Since it is preferable not to change (Tc), only the equilibrium base temperature Te is not changed when the equilibrium detection temperature Th gradually increases.

Therefore, if equilibrium detection is repeatedly performed and the equilibrium detection temperature Th is changed at this time, when the equilibrium detection temperature Th is low, the cut temperature Tc immediately becomes low, but the equilibrium detection temperature Th is In the case of a high change, the cut temperature Tc is not changed uniformly, but the cut temperature Tc is changed only when a sudden temperature rise is recognized based on the thermal power control, so that the appropriate cut temperature Tc can be set.

Further, even when the equilibrium state is detected and the cut temperature Tc is set based on this, the cut temperature Tc set by the equilibrium detection is released when the detection temperature T falls below 100 ° C. 250 ° C. is initialized.

Next, the determination of the extinguishing conditions in step 110 described above will be described.

Even in the case where the detection temperature T becomes the cut temperature Tc determined as described above, any appropriate treatment is performed by the cooker if the cooker can detect an upward such that the intervention of the cooker is clearly recognized. It is not necessary to extinguish the fire because it is losing, but if the cooker's intervention is not recognized at the cut temperature (Tc), the cooking problem may occur, such as sticking of the food. It is desirable to operate.

The fire extinguishing condition is set based on the above point of view, where the detection temperature T of the temperature sensor 2a becomes higher than the cut temperature Tc for the operation of the cooking vessel such as shaking of the pot by the user. It is determined by the following method whether it is by the press or the press.

In order to determine whether the extinguishing condition is satisfied, after the detection temperature T reaches the cut temperature Tc, the detection temperature T of the temperature sensor 2a is repeatedly extracted and extracted every 0.32 seconds. Two determinations are made based on the temperature data.

In the first discrimination, the temperature difference ΔTm between the highest temperature Tmax and the lowest temperature Tmin is determined among the four consecutive temperature data obtained by extracting the detection temperature T every 0.32 seconds. It is discriminated whether it is less than temperature difference Tx (4 degreeC).

This determination is also performed for the four temperature data obtained by deleting the oldest temperature data every time new temperature data is extracted after 0.32 seconds, and then repeatedly extracted for 20 seconds (or 5 seconds) every 0.32 seconds. It is determined that the first fire extinguishing condition is satisfied when all of the temperature difference DELTA Tm obtained based on the value is continuously less than the predetermined temperature difference Tx (4 ° C).

The difference in temperature (ΔTm) between the highest temperature (T max) and the lowest temperature (Tmin) for four temperature data extracted every 0.32 seconds is a predetermined temperature difference (Tx) (4 ° C). The sensor 2a is continuously connected to the sensor 2a. For example, when the user lifts the cooking container (when there is shaking of the pot), the temperature sensor 2a is separated from the cooking container, Since the temperature sensor 2a is directly heated by the thermal power, as shown in FIG. 13, the detection temperature T instantly becomes remarkably high at this time. Therefore, the temperature difference ΔTm between the highest temperature Tmax and the lowest temperature Tmin far exceeds the predetermined temperature difference Tx (4 ° C).

The first fire extinguishing condition is detected when there is an intervention by a user (cooker), such as lifting a pot, and in this case, since the fire extinguishing operation is not necessary, for example, the detection temperature T is Even if the cut temperature (Tc) is reached, the extinguishing conditions are not satisfied.

On the contrary, when the detection temperature T reaches the cut temperature Tc, and the intervention of the cooker is not recognized in the above determination, it is judged that the cut temperature Tc has been reached since the food is being pressed. . In this case, as shown in FIG. 14, the temperature rises gradually. Therefore, the last temperature data is necessarily higher than the first temperature data.

Therefore, when the first digestion condition is satisfied, the temperature difference ΔTp between the last temperature data and the first temperature data for 20 seconds (or 5 seconds) satisfying the first digestion condition is again obtained, and the temperature difference ΔTp≥0 Is set as the second fire extinguishing condition.

The second fire extinguishing condition is a case immediately after the feeding by the user such as lifting the pot is stopped. When the shaking of the pot stops, the detection temperature T is gradually lowered, thereby satisfying the first fire extinguishing condition. However, since the temperature difference ΔTp between the last temperature data and the first temperature data is negative for 20 seconds (or 5 seconds) satisfying the first fire extinguishing condition, the second fire extinguishing condition is not satisfied. Fire extinguishing is not performed.

The above is summarized and described in FIG.

At first, it is judged whether or not there is shaking of the pot, and when the shaking of the pot is not detected (ΔTm <4 ° C) (NO in step 31), a timer is operated to time the continued time (step 32) It is determined whether the continued time for which the shaking of the pot is not grounded has elapsed 20 seconds (or 5 seconds).

If it is not continued for 20 seconds (or 5 seconds) (NO in step 33), the flow advances to step 31 to repeatedly detect the detection of pot shaking.

On the other hand, when the shaking of the pot is detected (ΔTm ≧ 4 ° C.) (YES in step 31), it is determined that the first fire extinguishing condition is not satisfied, and a timer for indicating a continuous time when the shaking of the pot is not detected. Is reset once (step 34), and then, the flow advances to step 31 to determine whether or not the pot shakes again.

If the shaking of the pot is not detected for 20 seconds (or 5 seconds) (YES in step 33), it is determined that the first extinguishing condition is satisfied, and during this 20 seconds (or 5 seconds). It is discriminated whether or not the temperature difference ΔTp between the last temperature data and the first temperature data in &quot;) is zero or positive.

If the temperature difference DELTA Tp is 0 or positive (YES in step 35), it is determined that the extinguishing condition is satisfied as the case where the pressing may proceed, and the completion of the stew cooking mode is judged (step 36).

If the temperature difference ΔTp is negative (NO in step 35), it is determined that the extinguishing condition is not satisfied, and the flow advances to step 31 to detect the shaking of the pot again.

In addition, as a continuous time in which the shaking of the pot in the said 1st fire-extinguishing condition is not detected, it is set to 20 second or 5 second, The equilibrium state is detected by said step 105, and the equilibrium detection temperature (Th 20 seconds is selected when the cut temperature Tc is determined according to the above, and 5 seconds is selected when the extinguishing condition is determined by the cut temperature Tc initially set in the above-described steps 102 and 103.

In the latter case, the reason why the duration is shortened to 5 seconds is that since oil is often used at this time, it is possible to ignite if the state longer than the high temperature cut temperature Tc is continued. .

Apart from the determination of the extinguishing conditions based on the cut temperature Tc, when the detecting temperature T reaches 290 ° C, the extinguishing operation is immediately performed as an error detection.

Next, the control operation in the tempura cooking mode will be described.

Since the fried food mode is used for frying fish, the fried food mode performs a control operation for automatic fire extinguishing to prevent oil burning (hereinafter referred to as oil fire prevention). The temperature at which fire extinguishing is based is determined as the oil fire prevention level. A description with reference to FIG. 16 is as follows.

In the fried food mode, when the detection temperature T by the temperature sensor 2a reaches 220 ° C (YES in step 201), the timer starts to be clocked (step 202), and at the same time every 0.32 seconds Extraction of temperature data starts.

Thereafter, on the basis of the four temperature data extracted continuously, it is determined whether or not there has been an intervention in the shaking of the pot by the user.

The determination method for the shaking of the pot determines whether or not the temperature difference ΔTm between the highest temperature and the lowest temperature of the four consecutive temperature data is 4 ° C or more.

Then, it was determined that the pot was shaken when the detected temperature T was detected as being five times that the temperature difference ΔTm was 4 ° C. or higher, that is, ΔTm ≧ 4 ° C., between 220 ° C. and 240 ° C.

When there is no user intervention until the detection temperature T reaches 240 ° C. and the shaking of the pot is not detected (NO in step 202), when the temperature reaches 240 ° C. (YES in step 204) ) Timer counting is completed (step 205), and the measurement of the time required for the temperature to rise from 220 ° C to 240 ° C is completed.

If the temperature rise time t0 is 25 seconds or less (YES in step 206), it is determined that the amount of oil in the pot is small and easy to fire, and the oil fire pants are set to 240 ° C low (step 207).

On the contrary, when the temperature rise time t0 is longer than 25 seconds (NO in step 206), it is judged that the amount of oil in the pot is large, and the oil fire prevention level is set high at 260 ° C. to enable smooth cooking ( Step 208).

On the other hand, when the shaking of the pot is detected until reaching 240 deg. C, that is, when ΔTm≥4 deg. C is detected five times (YES in step 203), the timer is detected when the shaking of the pot is detected. Is stopped (step 209) and the oil fire prevention level is set to 260 ° C (step 208).

Wait until each temperature is reached until the detection temperature T reaches the set oil fire prevention level (NO in step 210), and when the oil fire prevention level is reached (in step 210). YES) Determine whether the fire extinguishing condition is satisfied.

As in the case of the stew cooking mode, the fire extinguishing condition is a case where no user intervention such as shaking of the pot is performed for 5 seconds, and the temperature rise during this time is recognized, and the temperature difference becomes ΔTp ≧ 0.

If the extinguishing condition is not satisfied (NO in step 211), the extinguishing condition is repeatedly determined while the oil fire prevention level is reached.

If the extinguishing condition is satisfied (YES in step 211), the supply of fuel gas is stopped by a predetermined extinguishing operation, and the extinguishing operation is informed by a buzzer, a lamp or the like (step 212).

As described above, in the present invention, when the detection temperature T of the temperature sensor 2a becomes higher than the cut temperature Tc, the maximum temperature difference ΔTm for four consecutive temperature data extracted every 0.32 seconds is 20. With respect to the temperature data extracted continuously for a second (or 5 seconds), the last temperature data for a predetermined temperature difference (Tx) (4 DEG C) or less and for the above 20 seconds (or 5 seconds) is the first temperature. If it is higher than the data, it is determined that a press or the like occurs, so that an automatic fire extinguishing operation is performed. However, even if the detection temperature T of the temperature sensor 2a becomes higher than the cut temperature Tc, it is determined that the pot shakes when the maximum temperature difference ΔTm exceeds the predetermined temperature difference Tx (4 ° C). Therefore, automatic fire extinguishing is not performed. In addition, when the shaking of the pot is stopped to satisfy the first fire extinguishing condition where the detection temperature T gradually decreases, the fire extinguishing operation is not performed because the second fire extinguishing condition is not satisfied.

Therefore, in the case of shaking the pot or the like, the fire extinguishing operation is not performed, and the fire extinguishing operation is performed only when the pressing and the like are reliably detected.

In addition, in the cooked cooking mode of the present embodiment, not only the cooked food cooked using water but also stir-fry using hot oil, such as curry rice or beef stew, it is possible to cope with the cooked cooked hot water.

In addition, since the cooking can be smoothly performed even when the curry rice or beef stew that has been cooked is reheated, the convenience of use is further improved in normal cooking.

In the above embodiment, it has been shown that the go-ro burner 2 is extinguished based on the cut temperature Tc as the reference temperature. However, the fire power of the go-ro burner may be weakened.

Claims (1)

A control apparatus of a stove having a temperature sensor in contact with a cooking vessel heated by a heating means, and having heating control means for stopping or weakening the heating means based on a detection temperature of the temperature sensor. Is a temperature extraction means for extracting the detection temperature of the temperature sensor every predetermined time, a temperature difference calculating means for calculating a maximum temperature difference at a predetermined number of consecutive extraction temperatures extracted by the temperature extraction means, and within a predetermined time. First determination means for determining that a first control condition is established when the successive maximum temperature differences calculated by the temperature difference calculating means are respectively smaller than a predetermined temperature difference, and the first control means establishes a first control condition. When it is determined, the predetermined time temperature difference between the last extraction temperature and the first extraction temperature within the predetermined time is calculated. And second determining means for determining that a second control condition is satisfied when the predetermined time difference is not negative, and based on the determination result of the second determining means. A stove control device, characterized in that the heating means is stopped or weakened.