TW533296B - Heating cooker - Google Patents

Heating cooker Download PDF

Info

Publication number
TW533296B
TW533296B TW090130150A TW90130150A TW533296B TW 533296 B TW533296 B TW 533296B TW 090130150 A TW090130150 A TW 090130150A TW 90130150 A TW90130150 A TW 90130150A TW 533296 B TW533296 B TW 533296B
Authority
TW
Taiwan
Prior art keywords
temperature
heating
time
cooking
equilibrium
Prior art date
Application number
TW090130150A
Other languages
Chinese (zh)
Inventor
Seiji Moriguchi
Tadao Yamashita
Hiroyuki Yamada
Atsushi Komuro
Shuichi Katayanagi
Original Assignee
Rinnai Kk
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to JP2001186591A priority Critical patent/JP3670224B2/en
Application filed by Rinnai Kk filed Critical Rinnai Kk
Application granted granted Critical
Publication of TW533296B publication Critical patent/TW533296B/en

Links

Classifications

    • FMECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24HEATING; RANGES; VENTILATING
    • F24CDOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C3/00Stoves or ranges for gaseous fuels
    • F24C3/12Arrangement or mounting of control or safety devices
    • F24C3/126Arrangement or mounting of control or safety devices on ranges
    • FMECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24HEATING; RANGES; VENTILATING
    • F24CDOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C3/00Stoves or ranges for gaseous fuels
    • F24C3/008Ranges

Abstract

The subject of this invention is to provide a control device of a heating cooker, which discriminates stew cooking from steam cooking when water is added in the cooking matter for cooking purposes, and activates a scorch prevention mechanism during stewing cooking while inactivates the scorch prevention mechanism during steam cooking. The steam cooking process is performed to cancel a balance temperature (79) and inactivate the scorch prevention mechanism in the following situations: the pattern of heating (74) from a start temperature, cooling and heating (74a) after cooling is detected and the lowest cooling temperature (78) is greater than a second predetermined temperature; the elapsed time from the start of heating (85) to the detection of a balance phenomenon (86) is shorter than a first predetermined time 87; the time required for raising the temperature from a temperature higher than a balance temperature by about a third predetermined temperature (81) to a temperature exceeding over about a fourth predetermined temperature (82) is in the range of a second predetermined time (80); the time required for raising the temperature from the start of heating (85) to a temperature higher than the balance temperature by about a first predetermined temperature (83) is in the range of a third predetermined time (88); and the time required for raising the temperature from a fifth predetermined temperature (72) that will not be reached unless overheating to a temperature exceeding over about a sixth predetermined temperature (73) is in the range of a fourth predetermined time (75).

Description

533296 A7 B7 五、發明説明(1 ) 【發明所屬之技術領域】 (請先閲讀背面之注意事項再填寫本頁) 本發明係有關一種將烹調物放入烹調容器中且進行加 熱烹調之加熱烹調器。 【習知技藝】 譬如以烹調味噌湯為例。味噌湯係經由以下過程而烹 調出者,即,烹調開始時於烹調容器内加入水,將之加熱 並沸騰。内容物之溫度由水溫上升至l〇〇°C,且於100°c呈 安定狀態。若持續加熱業已沸騰之味噌湯,則水分將蒸發, 倘若水分蒸發完後仍繼續加熱,内容物之溫度將上升至100 °C以上。因此,藉組裝用以測知内容物之溫度由100°c呈安 定之狀態進而升溫,因而停止加熱之加熱烹調器,可防止 於烹調中之内容物水分蒸發完後仍持續加熱,致使内容物 焦糊於烹調容器中。 直接測定烹調容器中之内容物溫度是件困難之事。相 對於此,烹調容器之溫度則較易測定。内容物之溫度與烹 調容器之溫度息息相關。原本,内容物之溫度與烹調容器 之溫度即不需一致。内容物之溫度於l〇〇°C呈安定狀態時, 烹調容器之溫度係於105°c呈安定狀態,或,於110°c呈安 定狀態。烹調容器之安定溫度係依烹調容器之材質與加熱 力而變化。譬如,内容物之溫度於100°C呈安定狀態時,砂 锅外側表面之安定溫度較高,銅锅便較低。 然而,不論何種情況,若於内容物水分蒸發完後仍持 續加熱,則烹調容器溫度將由安定溫度開始升溫。 因此,開發組裝有如下機構之加熱烹調器,即,將用 本紙張尺度適用中國國家標準(CNS) A4規格(210X297公釐) -4- 533296 五、發明説明(2 ) =與烹㈣器相接觸以測定烹調容器溫度之溫度感應器組 、於加熱錢器,並監視烹調容器溫度產生呈安定之現象 (以下稱為平衡現象4該安定溫度稱為平衡溫度),而, 於t衡現象產生後,烹調容器溫度由平衡溫度上升時,強 制停止加熱機構之加熱。依此加熱烹調器,可防止於内容 =水乂刀療發完後仍持續加熱,致使内容物焦糊於烹調容器 原本以加熱π調器進行烹調者即不限於燉者料理, 亦有熱炒料理及燒烤料理等,若焦糊防止機構於進行執炒 料理及燒烤料理時皆進行運作,將產生無法完成熱炒料理 及燒烤料理此一不便性。 因此持績開發以烹調開始時之烹調容器溫度之升溫 圖形判別烹調種類,並依烹調種類而允許或禁止焦糊防止 機構運作之技術。 【發明欲解決之課題】 幻所I、、知之個袁调方法係,首先熱炒、接著燉煮。 譬如咖哩料理,一開始即先熱炒肉類及蔬菜,然後加水缴 煮。此時,至X調即將完成之階段為燉煮料理,前述焦 防止機構宜進行運作。 、 人們所熟知之另一烹調方法係相當於悶燒之方法。譬 如烈餃料理,於業已加熱之烹調容器中放入餃子,接著加 入少量之水,並於水分蒸發後仍持續加熱,以煎烤餃子。 於烹調完成時為燒烤料理,若焦糊防止機構運作便無法前 烤俊子。 本紙張尺度適用中國國家標準(CNS) Α4規格(210χ297公爱) 五、發明説明(3 ) 進行以煎餃料理為代表之問燒烹調時,因烹調容器溫 度係於平衡溫度暫 α 傾接者升遥,因此與㈣㈣ 〜圖型n前述焦糊防止機構將進行運作。 如此一來,便無法好好地進行烹調。 為由徵煮料理區別出闕燒料理,若著眼於烹調開始時 之溫度上升圖型,因破實與烹調味嗜湯等時之溫度上升圖 型相異’故可判別不為燉煮料理,而令焦糊防止機構不進 丁運轉,然而’右採用此方式,甚至連咖哩料理等情況亦 將判疋不為燉煮料理,導致焦糊防止機構不進行運作。 現狀中,卻無用以區分以咖哩料理為代表,即一開始 ^熱炒而後燉煮之烹調與以煎餃為代表之悶燒烹調並於 前者之場合令焦糊防止機構運作,而於後者之場合則不使 焦糊防止機構運作之技術。 本發明之目的係在於實現如下之加熱烹調器,即,於 叉調中之烹調物加入水分進行烹調時,辨別出燉煮料理與 悶燒料理,且燉煮料理時,焦糊防止機構將進行運作,而 悶燒料理時焦糊防止機構則不進行運作。 【用以解決課題之手段、作用與效果】 本發明之加熱,f、調器係具有··加熱機構;溫度感應器, 係用以檢測烹調容器之溫度者;及焦糊防止機構,係用以 於溫度感應器所檢測之溫度為「呈平衡溫度,且爾後由平 衡溫度升溫至第1預定溫度以上」時,令加熱機構之加熱量 減少至零或接近零者。如第7圖所例示,烹調容器溫度7〇 由平衡溫度79升溫至第1預定溫度83左右時(84),令加熱量 A7533296 A7 B7 V. Description of the invention (1) [Technical field to which the invention belongs] (Please read the precautions on the back before filling out this page) The present invention relates to a heating cooking method that puts cooking items in a cooking container and performs heating cooking Device. [Learning skills] Take cooking miso soup as an example. Miso soup is prepared by preparing water by adding water to a cooking container at the start of cooking, heating and boiling. The temperature of the contents increased from water temperature to 100 ° C, and was stable at 100 ° c. If the boiled miso soup is continuously heated, the water will evaporate. If the water continues to be heated after evaporation, the temperature of the contents will rise above 100 ° C. Therefore, by assembling to measure the temperature of the content from 100 ° c to a stable state and then raise the temperature, the heating cooker that stops heating can prevent the content of the content in the cooking from continuing to heat after evaporation, resulting in the content Scorch in cooking container. It is difficult to directly measure the temperature of the contents of the cooking container. In contrast, the temperature of the cooking container is easier to measure. The temperature of the contents is closely related to the temperature of the cooking container. Originally, the temperature of the contents did not need to be the same as the temperature of the cooking container. When the temperature of the contents is stable at 100 ° C, the temperature of the cooking container is stable at 105 ° c, or at 110 ° c. The stable temperature of the cooking container varies depending on the material and heating power of the cooking container. For example, when the temperature of the contents is stable at 100 ° C, the temperature on the outer surface of the casserole is higher, and the temperature of the copper pan is lower. However, in any case, if the contents are still heated after evaporation of the contents, the temperature of the cooking vessel will increase from a stable temperature. Therefore, a heating cooker with the following mechanism has been developed, that is, the paper size will be applied to the Chinese National Standard (CNS) A4 specification (210X297 mm) -4- 533296 V. Description of the invention (2) = the same as the cooker The temperature sensor group that contacts to measure the temperature of the cooking container, the heating device, and monitors the temperature of the cooking container to produce a stable phenomenon (hereinafter referred to as the equilibrium phenomenon 4) The stable temperature is referred to as the equilibrium temperature. Then, when the temperature of the cooking container rises from the equilibrium temperature, the heating of the heating mechanism is forcibly stopped. According to this, heating the cooking device can prevent continuous heating after the content = water knife treatment is completed, causing the contents to be burned in the cooking container. The original cooking with the heating π regulator is not limited to stew cooking, but also hot frying For cooking and grilling dishes, if the burnt prevention mechanism is used for both cooking and grilling, it will cause the inconvenience of not being able to complete hot cooking and grilling. Therefore, we have developed a technology that uses the temperature rise pattern of the cooking container at the start of cooking to determine the type of cooking, and allows or prohibits the operation of the scorch prevention mechanism depending on the type of cooking. [Problems to be Solved by the Invention] The magical method I, Zhiyuan's Yuan Tiao method is first hot fried, then stewed. For curry dishes, for example, start by frying meat and vegetables, then add water to cook. At this time, until the stage of completion of the X-tune is stewing, the aforementioned coke prevention mechanism should be operated. Another well-known cooking method is equivalent to smoldering. For example, hot dumplings, put dumplings in a heated cooking container, then add a small amount of water, and continue to heat after the water evaporates to fry the dumplings. When cooking is completed, it is grilled. If the burnt prevention mechanism is in operation, you will not be able to grill the man. This paper scale applies the Chinese National Standard (CNS) A4 specification (210x297 public love). 5. Description of the invention (3) When cooking with dumplings as a representative, the temperature of the cooking container is at the equilibrium temperature. Masaru, so with ㈣㈣ ~ pattern n the aforementioned burnt prevention mechanism will operate. As a result, cooking cannot be performed properly. In order to distinguish stewed dishes from cooking dishes, if you look at the temperature rise pattern at the beginning of cooking, it can be judged that it is not a stew dish because the temperature rise pattern at the time of cooking is different from that of cooking soup. The burnt prevention mechanism is not allowed to operate. However, if you use this method, even the curry cuisine will be judged as a stew dish, which will cause the burnt prevention mechanism to not operate. In the current situation, there is no use to distinguish curry cuisine as the representative, that is, ^ hot fry and then stew cooking and frying dumplings as the representative, and make the scorch prevention mechanism operate in the former case, and in the latter case, The occasion does not make the technology of preventing the operation of the mechanism. The purpose of the present invention is to realize a heating cooker that recognizes a stew dish and a smoldering dish when adding water to the cooking in the fork to cook, and that the stew prevention mechanism will perform Operation, while the scorch prevention mechanism does not operate during smoldering. [Means, functions and effects to solve the problem] The heating, f, and regulator of the present invention have a heating mechanism; the temperature sensor is used to detect the temperature of the cooking container; and the burnt prevention mechanism is used When the temperature detected by the temperature sensor is "equilibrium temperature, and then the equilibrium temperature rises above the first predetermined temperature", the heating amount of the heating mechanism is reduced to zero or close to zero. As illustrated in FIG. 7, when the temperature of the cooking vessel 70 is increased from the equilibrium temperature 79 to the first predetermined temperature of about 83 (84), the heating amount A7 is increased.

減少,以防止焦糊之產生。 「本發明之加熱烹調器之一個特徵係,溫度感應器測知 由加熱開始溫度71升溫(74)、之後冷卻(76)、冷卻後再次 升溫(74a)」圖型,且該冷卻時之最低溫度乃為第2預定溫 度77以上時,禁止焦糊防止機構運轉。 此外為禁止焦糊防止機構運轉,因此,可禁止執行 以電恥執仃之焦糊防止處理,或,將焦糊防止機構進行動 作時之溫度(圖示84之溫度)設定為通常不會達到之程度之 π脈,以便若為正常即不執行焦糊防止處理。此與以下說 明之「禁止」,一般均通用。 、田由烹調開始時之各種升溫圖型中,由加熱開始溫度升 /凰(74)、之後冷卻(76)、冷卻後再次升溫(7牝)之圖型,多 為於熱炒後加水燉煮,即以咖哩料理為代表之燉煮料理, 與加熱後倒入少量水、經由悶燒而完成,即以煎俊為代表 之悶燒料理中任一者。 燉煮料理與悶燒料理中,於加熱中所添加之水量相 異。相較燉煮料理所添加之水量,悶燒料理所加之水量較 為少量,故悶燒料理中,起因於加水之溫度下降少。 本發明係著眼於燉煮料理與悶燒料理中,於加熱中所 添加之水量相異,且起因於此,烹調容器之溫度下降幅度 不同’因而辨別烹調方法之差異。 ^本發明之加熱烹調器係,於「升溫、冷卻、冷卻後再 -人升溫」溫度變化圖型中,測知由冷卻(76)轉為再次升溫 (74a)時之溫度(最低溫度78),並將此最低溫度乃與第2預定 本紙張尺度中關家標準(CNS) A4規格(210X297公釐)' --- -7- 五、發明説明(5 ) 溫度77作一比較。藉與第2預定溫度77進行比較,可辨別係 加入^量水分^煮料理,或係加人少量水分之悶燒料理。 .若實際上試著進行烹調,前述最低溫度78於燉者料理 時與闕燒料理時明顯不同,兩者間存有可信賴之臨界值。 依本發明’可將第2預定溫度77設定為能如辨別燉者料理 與間燒料理之值,因可恰當地設㈣值,故能㈣地判別 徵煮料理㈣燒料理。由該結果,燉煮料理時,焦糊防止 機構將進行運轉’㈣燒料科,焦㈣止機構則不進行 運轉。 本發明之加熱烹調器之另—特徵係,如第7圖所^ > 由加熱開始時85迄至測知平衡現象(86)為止之經過時間較 第1預定時間87短時,禁止焦糊防止機構運轉。 存有多種對應各種烹調方法之升溫圖型。譬如,熱炒 料理中’,?、調容器溫度持續上升且不檢測平衡溫度。即使 天婦羅等油炸物料理,亦不檢測平衡溫度。以咖哩為代表, 即由熱炒至燉煮之料理中,雖檢測平衡溫度,但迄至平衡 為止前需一段長時間。進行種種調查時,確認到:於短時 間内即呈平衡現象者,係以默完成蒸發而加人較少量水 之悶燒烹調之可能性高。 由加熱開始時85迄至測知平衡溫度(86)為止之經過時 間,與悶燒烹調及其他烹調之情況明顯不同,兩者間存有 可信賴之臨界值。本發明中,可將第1預定時間87設定為能 確切辨別燉煮料理與悶燒料理之值,因可恰當地設定= 值’故能適切地判別燉煮料理與悶燒料理。 五、發明説明(6 ) ▲本發明之加熱烹調器之另一特徵係,如第7圖所例示 由較平衡溫度79高出第3預定溫度81左右之溫度進而上升 —至高出第4敎溫度82左右之溫度所需之時間係於第2預定 時間80以内時,禁止焦糊防止機構運轉。 在此,「由較平銜溫度79高出第3預定溫度81左右之溫 度」,不僅較焦糊防止機構運轉之「由較平衡溫度乃高二 第1預定溫度83左右之溫度」低,亦相等於較「由較平衡田 度79高出第3預定溫度81左右之溫度,進而高出第4預定: 度82左右之溫度」,或「由較平衡溫度乃高出第_定溫度 83左右之溫度」低。 藉由加熱開始時即持續加熱之事而測知平衡現象時, 之後若仍繼續加熱,烹調物内之水分將蒸發,且溫度開始 上升至平衡溫度79以上。燉煮料理之場合,即使與烹調容 裔接觸之部分的内容物水分全無,烹調容器之中央部仍存 有依舊殘留水分之部分。熱度將使用於使水分消失之部分 加熱至平衡溫度79以上,與使殘留之水分蒸發等兩方面。 因此,由平衡溫度79上升時之上升速度遲緩。 右實際上進行烹調,前述上升速度於燉煮料理時與悶 燒料理時明顯不同,兩者間存有可信賴之臨界值。依本發 明,可將第3預定溫度81、第4預定溫度82與第2預定時間肋 設定為能確切判別燉煮料理與悶燒料理之關係,因可恰當 地設定’故能能適切地進行辨別。 本發明之加熱烹調器之一個特徵係,如第7圖所示,由 加熱開始時85上升至較平衡溫度79高出第1預定溫度⑺左 533296Reduce to prevent scorching. "A feature of the heating cooker of the present invention is that the temperature sensor detects that the temperature rises (74) from the heating start temperature 71, then cools (76), and rises again after cooling (74a)", and the lowest value during the cooling When the temperature is 77 or more than the second predetermined temperature, the scorch prevention mechanism is prohibited from operating. In addition, in order to prevent the operation of the burnt prevention mechanism, it is prohibited to perform the burnt prevention process that is performed by electric shame, or the temperature (the temperature shown in Figure 84) when the burnt prevention mechanism is operated is normally not reached. Π pulse to the extent that the burn-in prevention processing is not performed if it is normal. This and the “prohibition” described below are generally applicable. Among the various heating patterns at the beginning of cooking in Yuta, the patterns of heating start temperature rise / Phoenix (74), subsequent cooling (76), and heating again after cooling (7 牝) are mostly simmered with water and fried. Boil, that is, stew dishes represented by curry cuisine, and pour a small amount of water after heating, complete by smoldering, that is, smoldering dishes represented by Jianjun. The amount of water added to the heat in stew dishes and smolder dishes is different. Compared to the amount of water added to stew dishes, the amount of water added to smoldering dishes is relatively small. Therefore, in smoldering dishes, the temperature drop due to the addition of water is small. The present invention focuses on the difference between the amount of water added during heating in the stew cooking and the smoldering cooking, and because of this, the temperature of the cooking container decreases differently ', thereby discriminating the difference in cooking methods. ^ In the heating cooker of the present invention, in the temperature change pattern of "heating, cooling, and re-heating after cooling", the temperature at which the temperature changes from cooling (76) to heating (74a) again (minimum temperature 78) And, compare this minimum temperature with the second paper standard (CNS) A4 specification (210X297 mm) '--- -7- V. Description of the invention (5) Temperature 77. By comparing with the second predetermined temperature 77, it can be distinguished whether it is adding ^ amount of water ^ boiled dishes, or smoldering dishes with a small amount of water. If you actually try to cook, the aforementioned minimum temperature of 78 is significantly different between stew cooking and braised cooking, and there is a trustworthy critical value between the two. According to the present invention, the second predetermined temperature 77 can be set to a value that can distinguish between stew dishes and inter-cooked dishes. Since the threshold value can be set appropriately, it is possible to discriminate between the cooking dishes and the grilled dishes. From this result, the scorch prevention mechanism is operated when the stew is cooked, and the scorch prevention mechanism is not operated. Another characteristic of the heating cooker of the present invention is as shown in FIG. 7 ^ > When the elapsed time from the start of heating 85 to the detection of the equilibrium phenomenon (86) is shorter than the first predetermined time 87, scorch is prohibited Prevent the mechanism from running. There are various heating patterns corresponding to various cooking methods. For example, in hot-fried dishes, the temperature of the container is continuously increased without detecting the equilibrium temperature. Even for fried dishes such as tempura, the equilibrium temperature is not detected. Curry is the representative, that is, from cooking to stewing, the equilibrium temperature is measured, but it takes a long time until it reaches equilibrium. During various investigations, it was confirmed that those who showed equilibrium in a short period of time were more likely to cook with a small amount of water and complete the evaporation by silently. The elapsed time from the beginning of heating to 85 until the equilibrium temperature is measured (86) is significantly different from the case of smoldering cooking and other cooking. There is a trustworthy critical value between the two. In the present invention, the first predetermined time 87 can be set to a value that can accurately distinguish between a stewed dish and a smoldering dish, and can be appropriately set to a value of ′, so that the stewed dish and the smoldering dish can be appropriately determined. V. Description of the invention (6) ▲ Another feature of the heating cooker of the present invention is that, as illustrated in FIG. 7, the temperature rises from the equilibrium temperature 79 higher than the third predetermined temperature by about 81 and then rises to the fourth highest temperature. When the time required for the temperature of about 82 is within the second predetermined time of 80, the burnt prevention mechanism is prohibited from operating. Here, "the temperature which is higher than the third predetermined temperature by about 81 from the flat temperature 79" is not only lower than "the temperature from which the equilibrium temperature is higher than the second predetermined temperature by about 83", but also lower. Equal to "A temperature higher than the third equilibrium temperature by about 81 from the equilibrium field 79, and then higher than the fourth predetermined temperature: around 82 degrees", or "the temperature from the equilibrium temperature is about 83 higher than the _ predetermined temperature Low temperature. When the equilibrium phenomenon is measured by the fact that the heating is continued at the beginning of heating, if the heating is continued afterwards, the moisture in the cooking will evaporate and the temperature will start to rise above the equilibrium temperature of 79. In the case of stewing, even if there is no moisture in the contents of the portion in contact with the cooking person, there is still a portion in the central portion of the cooking container where moisture remains. The heat is used to heat the part where the moisture disappears to an equilibrium temperature of 79 or higher, and to evaporate the remaining moisture. Therefore, the rising speed from the time when the equilibrium temperature 79 rises is slow. Actually cooking is performed on the right. The aforementioned rising speed is significantly different between stewing and smoldering. There is a trustworthy critical value between the two. According to the present invention, the third predetermined temperature 81, the fourth predetermined temperature 82, and the second predetermined time rib can be set to accurately determine the relationship between the stew dish and the smoldering dish, and can be appropriately performed because it can be set appropriately. Identify. A characteristic feature of the heating cooker of the present invention is shown in FIG. 7, which rises from 85 at the start of heating to a first predetermined temperature higher than the equilibrium temperature 79. Left 533296

右之溫度(此係令焦糊防止機構運作之溫度)所需之時間係 於第3預定時間88以内時,禁止焦糊防止機構運轉。 如前述,各種烹調方法中,於短時間内即呈平衡現象 者’係以預定完成蒸發而加入少量水之悶燒料理之可能性 高。因此’僅於悶燒烹調時將迅速到達較平衡溫度高出第i 預定溫度左右之溫度。 若實際進行烹調,上升至較平衡溫度79高出第i預定溫 度83左右之溫度所需之時間,於徵煮料理時與問燒料理時 明顯不同’兩者間存有可信賴之關係。依本發明,可將第3 預定時間88設定為可確切判別缴煮料理與問燒料理之值, 因可恰當地設定,故能適切地辨別燉煮料理與闊燒料理。 本發明之加熱烹調器,宜僅於發生申請專利範圍約 至4項中至少2種以上現象時,禁止焦糊防止機構運轉。 藉由禁止焦糊防止機構運作,可使因於進行問燒料理 之過程中減少加熱量而於烹調中產生不方便性之事消失。 然而,若過份禁止焦糊防止機構運作,於需進行焦糊防止 時便無法防止焦糊。 依本發明之加熱烹調器,可更確實地辨別悶燒料理, 且控制為僅於悶燒料理時,焦糊防止機構不進行運作,並 提局安全性。 本發明之加熱烹調器,於發生申請專利範圍第丨至*項 中至少1個現象,且由若不加熱即無法達到之第5預定、四产 72進而上升至高出第6預定溫度乃左右之溫度所需之時^ 係於第4預定時間75以内時,禁止焦糊防止機構運轉。 本紙張尺用中國國家標準(CNS) A4規格(21〇χ297公釐) (_請先閲秦背面之注意事項再填寫本頁)When the time required for the right temperature (this is the temperature at which the burnt prevention mechanism operates) is within the third predetermined time 88, the burnt prevention mechanism is prohibited from operating. As mentioned above, among various cooking methods, those who show a balance phenomenon within a short period of time are highly likely to have a smoldering dish with a small amount of water added to it after completion of evaporation. Therefore, 'only when smoldering is cooked, it will quickly reach a temperature which is higher than the equilibrium temperature by about the ith predetermined temperature. If cooking is actually performed, the time required to rise to a temperature which is higher than the equilibrium temperature 79 by about the i-th predetermined temperature of about 83 is significantly different between cooking and cooking, and there is a reliable relationship between the two. According to the present invention, the third predetermined time 88 can be set to a value that can accurately discriminate between the cooked dish and the grilled dish. Since it can be set appropriately, the stewed dish and the wide-boiled dish can be properly discriminated. In the heating cooker of the present invention, it is desirable to prohibit the operation of the coke prevention mechanism only when at least two or more of the four or more patent applications apply. By prohibiting the operation of the scorch prevention mechanism, inconvenience caused by cooking can be eliminated by reducing the amount of heating during the cooking process. However, if the operation of the scorch prevention mechanism is excessively prohibited, it cannot be prevented when scorch prevention is required. According to the heating cooker of the present invention, the smoldering dishes can be identified more reliably, and the scorch prevention mechanism is not operated only when the smoldering dishes are controlled, and the safety is improved. In the heating cooker of the present invention, at least one of the phenomena in items 丨 to * of the scope of patent application occurs, and it rises from the fifth predetermined temperature, the fourth production 72 which cannot be reached without heating, and then rises to a temperature higher than the sixth predetermined temperature. When the temperature is required ^ is within the fourth predetermined time 75, the scorch prevention mechanism is prohibited from operating. This paper ruler uses the Chinese National Standard (CNS) A4 specification (21〇χ297 mm) (_Please read the notes on the back of Qin before filling this page)

-10- 533296 A7 ------------B7______ 五、發明説明(8 ) 與’、調開始時加水燉煮之味噌湯,即燉煮料理相比, 如熱炒物之用油料理,由第5預定溫度72進而上升至高出第 6預定溫度73左右之溫度所需之時間較短。 依本發明,可將第4預定時間75設定為能確切判別燉煮 料理與用油料理之值,因可恰當地設定,故能適切地辨別 燉煮料理與悶燒料理。因此,可僅於悶燒料理時不使焦糊 防止機構運轉,並提高安全性。 如苐7圖所示,與由加熱開始時§ 5迄至測知平衡溫产 (86)為止之時間相較之第1預定時間87(申請專利範圍第2 項)、與由較平衡溫度79高出第3預定溫度81左右之溫度, 進而上升至高出第4預定溫度82左右之溫度所需之時間相 較之第2預定時間8〇(申請專利範圍第3項)、與由加熱開始 時85上升至較平衡溫度79高出第!預定溫度“左右之溫度 所需之時間相較之第3預定時間88(申請專利範圍第4項)等 各時間,宜藉平衡溫度切換。 此時,可辨別各式各樣之悶燒料理,譬如煎餃料理及 炒麵料理。 【簡單之圖示說明】 第1圖:本實施型態之瓦斯爐之外觀斜視圖。 第2圖:表示同一瓦斯爐之内部構造之區塊圖。 弟3圖:表示同一瓦斯爐之動作之流程圖。 第4圖:表示同一瓦斯爐之動作之流程圖。 第5圖:表示同一瓦斯爐之動作之流程圖。 第6圖:表示以同一瓦斯爐烹調悶燒料理時之經過時間 --—-------- 本紙張尺度咖巾國國家標準(_ Α4規格(210X297公釐了 一----- C請先閱I背面之注意事項再填寫本頁)-10- 533296 A7 ------------ B7______ 5. Description of the invention (8) Compared with ', miso soup stewed with water at the beginning of the seasoning, that is, stewed dishes, With oil cooking, the time required to rise from the fifth predetermined temperature 72 to a temperature higher than the sixth predetermined temperature 73 is shorter. According to the present invention, the fourth predetermined time 75 can be set to a value that can accurately distinguish between a stewed dish and an oiled dish. Since it can be set appropriately, the stewed dish and the sautéed dish can be properly discriminated. Therefore, the scorch prevention mechanism can be prevented from operating only during smoldering, and safety can be improved. As shown in Figure 苐 7, compared with the time from § 5 at the beginning of heating to the measurement of equilibrium temperature production (86), the first predetermined time 87 (item 2 of the scope of patent application), and the time from the equilibrium temperature 79 The time required for the temperature to be higher than the third predetermined temperature by about 81, and then to rise to a temperature higher than the fourth predetermined temperature by about 82, compared to the second predetermined time of 80 (item 3 of the scope of patent application), and 85 rises above the equilibrium temperature 79! The time required for the predetermined temperature "left and right temperature" is compared to the third predetermined time 88 (item 4 of the scope of patent application), and other times should be switched by the equilibrium temperature. At this time, various types of smoldering dishes can be identified. For example, fried dumpling dishes and fried noodle dishes. [Simple illustrations] Figure 1: A perspective view of the appearance of a gas stove in this embodiment. Figure 2: A block diagram showing the internal structure of the same gas stove. : Flowchart showing the operation of the same gas stove. Figure 4: Flowchart showing the operation of the same gas stove. Figure 5: Flowchart showing the operation of the same gas stove. Figure 6: Cooking stuffy with the same gas stove. Elapsed time when cooking food ----------- National standard of this paper standard coffee towel (_ Α4 size (210X297mm one ----- C) Please read the precautions on the back of I before (Fill in this page)

-11 - 533296 A7 ___B7__ 五、發明説明(9 ) 與檢測溫度之關係之圖表。 第7圖:表示以同一瓦斯爐烹調悶燒料理時之經過時間 與檢測溫度之關係之圖表。 【發明之實施型態】 使用第1圖〜第6圖說明有關具體化本發明之最佳實施 型態。 第1圖為本實施型態之瓦斯爐的外觀斜視圖,第2圖為 表示第1圖之瓦斯爐的内部構造之方塊圖,第3圖〜第5圖為 表示第1圖之瓦斯爐的動作之流程圖,第6圖為表示以第j 圖之瓦斯爐烹調悶燒料理時之經過時間與檢測溫度之關係 之圖表。 第1圖所示之瓦斯爐10,於頂部具標準燃燒爐12與強火 力燃燒爐14,該等構件係燃燒爐之火力相異者。瓦斯爐1〇 之内部具有燒烤燃燒爐16。瓦斯爐1〇之正前方組裝有用以 为別進行各爐部12、14、16之點火、關火與火力調整之標 準燃燒爐用點火操作鈕18、強火力燃燒爐用點火操作鈕2〇 與燒烤燃燒爐用點火操作鈕22。並設有用以於交換點火用 之乾電池時進行知會之電池交換信號24,與不易確認點火 之燒烤燃燒爐16用之燒烤點火確認燈26,該等構件係藉 LED之點亮進行顯示。 標準燃燒爐12與強火力燃燒爐14之中心部,分別具有 ^準燃燒爐用溫度感應器12a與強火力燃燒爐用溫度感應 器14a。該等溫度感應器12a、Ua内藏有一熱變阻器 (ThenmStor),該熱變阻器係用以與藉標準燃燒爐12及強火 本紙張尺度適财關家標準_ A4規格⑵。咖公釐^ -12- 533296 A7 ' —— _________B7_ 五、l i〇)~ ~ 力燃燒爐14加熱之烹調容器之底部相接觸,以測知溫度 者*度感應斋12a、14a於内部裝配有一彈簧(圖示省略), 以賦予向上之彈性。若烹調容器載置於爐部上,將由該烹 調容器之底部朝下按壓溫度感應器12&或14&。此外,雖烹 周谷器之/孤度與内谷物之溫度並不一定相同,但由於難以 直接測定烹調容器内之内容物溫度,故藉由測定與内容物 之溫度息息相關,且較易測定之烹調容器之溫度,以進行 各種控制。 如第2圖所示,瓦斯管30岔出有3條用以將瓦斯供給於 各燃燒爐之標準燃燒爐用供給管32、強火力燃燒爐用供給 管34與燒烤燃燒爐用供給管36。於各供給管32、34、36上 設有主閥32a、34a、36a與安全閥32b、34b、36b。主閥32a、 34a、36a分別藉設於瓦斯爐10正前方之標準燃燒爐用點火 操作紐18、強火力燃燒爐用點火操作鈕20與燒烤燃燒爐用 點火操作鈕22,以手動進行開閥、關閥,並依各點火操作 钮18、20、22之開閥程度調整瓦斯供給量。安全閥32b、34b、 36b於分別藉各點火操作鈕1 8、20、22,以手動進行開閥後, 藉控制部46維持開閥及控制關閥。標準燃燒爐用供給管32 進而分為2條,其中一條上設有電磁閥32c,另一條則設有 節流裝置(Orifice)32d。電磁閥32c之開閥、關閥係藉控制 部46進行控制,藉此,2階段調整朝標準燃燒爐12之瓦斯供 給量。電磁閥32c為開閥狀態時,多量供給瓦斯,燃燒爐呈 大火,電磁閥32c為關閥狀態時則抑制瓦斯之供給量,燃燒 爐呈小火。 本紙張尺度適用中國國家標準(CNS) A4規格(210X297公釐) (請先閲讀背面之注意事項再填寫本頁) 、可— t 533296 A7 ______B7 _ 五、發明説明(11) 標準燃燒爐12、強火力燃燒爐14與燒烤燃燒爐16附 近,分別裝配有點火電極38、40、42與熱電偶38a、40a、 42a。點火電極38、40、42係與以乾電池為電力源之點火器 44連接並進行火花放電,以點燃各燃燒爐12、14、16。熱 電偶38a、40a、42a係藉各燃燒爐之燃燒熱產生電動勢 (Electromotive Force)。藉檢測電動勢之產生,可確認燃燒 爐業已點燃。 操作面板50上,設有藉控制部46控制之自動關火溫度 之設定鍵(圖示省略)與表示設定狀態之LED(圖示省略)。 控制部46之微電腦係與安全閥32b、34b、36b及熱電偶 3 8a、40a、42a連接,並進行點燃、熄火之檢測,以控制安 全閥32b、34b、36b之開關。又,微電腦係與標準燃燒爐用 溫度感應器12a與強火力燃燒爐用溫度感應器i4a連接,並 藉檢測溫度進行平衡溫度之設定及焦糊防止機構、油加熱 防止機構等之控制。此外,該等控制將於後詳細說明。 接著,使用第3圖〜第5圖說明瓦斯爐丨〇之標準燃燒爐 12與強火力燃燒爐14之控制動作。於第3圖之步驟S10中, 若操作操作鈕18或20(YES),主閥32a活34a與安全閥32b或 34b將開閥’並點燃燃燒爐12或14。燃燒爐12或14點火後, 開始'/m度感應12 a或14 a之溫度檢測。溫度感麻器12 a或 14a測知之容器溫度τ若為90 C以上(步驟S20為YES),將於 步驟S30開始平衡溫度Th之檢測。 說明有關平衡溫度Th之檢測條件。控制部46每15秒便 取樣用以檢測溫度感應器12a或14a之容器溫度τ。呈平衡之 本紙張尺度適用中國國家標準(CNS) A4規格(210X297公箸) (請先閲It*背面之注意事項再填寫本頁)-11-533296 A7 ___B7__ 5. The graph of the relationship between the description of the invention (9) and the detection temperature. Figure 7: A graph showing the relationship between the elapsed time and the detected temperature when cooking smoldering dishes in the same gas stove. [Embodiment Mode of Invention] The best mode for embodying the present invention will be described with reference to Figs. 1 to 6. Fig. 1 is a perspective view of the appearance of the gas furnace of the embodiment. Fig. 2 is a block diagram showing the internal structure of the gas furnace of Fig. 1. Figs. 3 to 5 are diagrams showing the gas furnace of Fig. 1. The flow chart of the operation. Fig. 6 is a graph showing the relationship between the elapsed time and the detected temperature when cooking a smoldering dish using the gas stove in Fig. J. The gas furnace 10 shown in FIG. 1 has a standard combustion furnace 12 and a high-fired combustion furnace 14 on the top. These components are different in the combustion power of the combustion furnace. The gas stove 10 has a barbecue burner 16 inside. The gas furnace 10 is assembled directly in front of the ignition operation button 18 for standard combustion furnaces, which is used to separate the ignition, flame off and power adjustment of each furnace section 12, 14, 16 and the ignition operation button 20 for high-power combustion furnaces and grills. Combustion furnace with ignition operation button 22. It is also provided with a battery exchange signal 24 for notification when exchanging dry batteries for ignition, and a barbecue ignition confirmation lamp 26 for a barbecue burner 16 which is difficult to confirm the ignition, and these components are displayed by LED lighting. The central portions of the standard combustion furnace 12 and the high-fired combustion furnace 14 have a temperature sensor 12a for a quasi-combustion furnace and a temperature sensor 14a for a high-fired combustion furnace, respectively. The temperature sensors 12a and Ua have a built-in thermistor (ThenmStor). The thermistor is used in conjunction with the standard combustion furnace 12 and strong fire. Coffee millimeter ^ -12- 533296 A7 '—— _________B7_ V. li〇) ~ ~ The bottom of the cooking container heated by the force burner 14 is in contact with the temperature sensor. The temperature sensor 12a and 14a are equipped with a spring inside. (Illustration omitted) to give upward flexibility. If the cooking container is placed on the oven, the temperature sensor 12 & or 14 & is pressed from the bottom of the cooking container downward. In addition, although the temperature of the cooking perimeter and the temperature of the internal grains are not necessarily the same, it is difficult to directly measure the temperature of the content in the cooking container. Therefore, the measurement is closely related to the temperature of the content and is easier to measure. Temperature for various controls. As shown in FIG. 2, the gas pipe 30 is branched out of three standard furnace supply pipes 32, high-fired furnace supply pipes 34, and barbecue combustion furnace supply pipes 36 for supplying gas to each combustion furnace. The supply pipes 32, 34, and 36 are provided with main valves 32a, 34a, and 36a and safety valves 32b, 34b, and 36b, respectively. The main valves 32a, 34a, and 36a are manually opened by borrowing the ignition operation button 18 for standard combustion furnaces, the ignition operation button 20 for high-fired combustion furnaces, and the ignition operation button 22 for barbecue combustion furnaces, respectively, located directly in front of the gas furnace 10. , Close the valve, and adjust the gas supply according to the opening degree of each ignition operation button 18, 20, 22. After the safety valves 32b, 34b, 36b are manually opened by borrowing each of the ignition operation buttons 18, 20, and 22, the control unit 46 maintains the opening and closing of the valve. The standard combustion furnace supply pipe 32 is further divided into two, one of which is provided with a solenoid valve 32c, and the other is provided with an orifice 32d. The opening and closing of the solenoid valve 32c is controlled by the control unit 46, thereby adjusting the gas supply amount to the standard combustion furnace 12 in two stages. When the solenoid valve 32c is in the open state, a large amount of gas is supplied, and the combustion furnace is in a high fire. When the solenoid valve 32c is in the closed state, the gas supply is suppressed, and the combustion furnace is in a low fire. This paper size applies to China National Standard (CNS) A4 specification (210X297 mm) (please read the precautions on the back before filling this page), may — t 533296 A7 ______B7 _ 5. Description of the invention (11) Standard combustion furnace 12, In the vicinity of the high-fire power combustion furnace 14 and the barbecue combustion furnace 16, ignition electrodes 38, 40, 42 and thermocouples 38a, 40a, 42a are respectively installed. The ignition electrodes 38, 40, and 42 are connected to an igniter 44 using a dry battery as a power source and perform spark discharge to ignite each of the combustion furnaces 12, 14, and 16. The thermocouples 38a, 40a, and 42a generate electromotive force by the combustion heat of each combustion furnace. By detecting the generation of electromotive force, it can be confirmed that the combustion furnace has been ignited. The operation panel 50 is provided with a setting key (not shown in the figure) for automatically turning off the temperature controlled by the control unit 46 and an LED (not shown in the figure) indicating a setting state. The microcomputer of the control unit 46 is connected to the safety valves 32b, 34b, and 36b and the thermocouples 38a, 40a, and 42a, and performs ignition and flameout detection to control the opening and closing of the safety valves 32b, 34b, and 36b. The microcomputer is connected to the temperature sensor 12a for the standard combustion furnace and the temperature sensor i4a for the high-fired combustion furnace, and controls the setting of the equilibrium temperature and the control of the scorch prevention mechanism and the oil heating prevention mechanism by detecting the temperature. In addition, these controls will be explained in detail later. Next, control operations of the standard combustion furnace 12 and the high-fired combustion furnace 14 of the gas furnace will be described with reference to Figs. 3 to 5. In step S10 in FIG. 3, if the operation button 18 or 20 (YES) is operated, the main valves 32a to 34a and the safety valve 32b or 34b will be opened 'and the combustion furnace 12 or 14 will be ignited. After the combustion furnace 12 or 14 is ignited, a temperature detection of 12 a or 14 a is started. If the container temperature τ measured by the temperature sensor 12a or 14a is 90 C or more (YES in step S20), the detection of the equilibrium temperature Th will be started in step S30. The detection conditions for the equilibrium temperature Th will be described. The control unit 46 takes a sample every 15 seconds to detect the container temperature τ of the temperature sensor 12a or 14a. Balanced This paper size applies to Chinese National Standard (CNS) A4 (210X297 cm) (Please read the precautions on the back of It * before filling this page)

-14- 533296 A7 B7 五 發明説明(I2 (請先閲讀背面之注意事項再填寫本頁) 第1條件係,每15秒取樣之容器溫度τ,每3〇秒之溫度差為 ^2°C以内,且,連續滿足此條件5次。第2條件係,於滿足 第1條件之最初取樣之容器溫度T,與最後取樣之容器溫度 T之差為± 5。(:以内。前述2個條件均滿足時,將最後取樣之 谷器溫度T設定為平衡溫度Th。此外,平衡條件之辨別與 平衡溫度之設定技術的詳細說明,記載於特公平7_1533〇 號公報中。 、可丨 開始平衡溫度Th之檢測(步驟S30),若容器溫度τ進而 升溫且達到105。(〕(申請專利範圍第6項之第5預定溫度)(步 驟S40為YES)’便起動計時器〗(步驟S5〇)。計時器〗測定由 車又105 c進而上升至高出20°c(申請專利範圍第6項之第6預 定溫度),即125t所需之時間(至步驟S6為γES止之時間)。 若令由1〇5。(:(第5預定溫度)上升至125。〇 (第2預定溫 度)所需之時間為Atl,於步驟S7〇中與Atl為35秒(申請專 利範圍第6項之第4預定時間)相較,由於不超過h秒時(步 驟S70為N0)有可能為悶燒料理,故進人步驟则後。μ 為35秒(第4預定時間)以上時,由於為悶燒料理之可能性 低,故進入步驟S300。 或,亦可觀看容器溫度Τ是否於35秒以内達到i25t。 即,亦可於判斷容器溫度T是否升溫至125t(步驟s6〇)前, 先判斷是否經過35秒(步驟S7G)。依此步驟,於Ati未超過 3+5秒(步驟S70判定為N〇之期間)之期間中升溫至125它 時,進入步驟S80。於未升溫至125t之期間中^經過35 秒以上時,進入步驟S3〇〇。 本度顧t關家標準(⑽)纖格(肅297公董)- -15 - 533296 A7-14- 533296 A7 B7 Fifth invention description (I2 (Please read the notes on the back before filling this page) The first condition is that the container temperature τ sampled every 15 seconds, the temperature difference every 30 seconds is ^ 2 ° C Within 5 times, this condition is continuously met. The second condition is that the difference between the temperature T of the first sampled container that satisfies the first condition and the temperature T of the last sampled container is ± 5. (within. The above two conditions When all conditions are satisfied, the valley temperature T of the last sample is set to the equilibrium temperature Th. In addition, detailed descriptions of the identification of equilibrium conditions and the setting technology of the equilibrium temperature are described in Japanese Patent Publication No. 7_153310. The equilibrium temperature can be started The detection of Th (step S30), if the container temperature τ further increases to 105. (] (the fifth predetermined temperature of the 6th in the scope of patent application) (YES in step S40), the timer is started (step S5) The timer measures the time required for the car to rise from 105 ° C to 20 ° C (the 6th predetermined temperature in the 6th scope of the patent application), which is the time required for 125t (the time until step S6 is γES). From 105. (: (the fifth predetermined temperature) rises to 1 The time required for 25.0 (the second predetermined temperature) is Atl, compared with 35 seconds for Atl (the fourth predetermined time in item 6 of the patent application range) in step S7〇, since it does not exceed h seconds (step S70 is N0) It may be smoldering cooking, so after entering the step. When μ is 35 seconds or more (the fourth scheduled time), the possibility of smoldering cooking is low, so it proceeds to step S300. Or, it may be Watch whether the container temperature T reaches i25t within 35 seconds. That is, before determining whether the container temperature T has risen to 125t (step s60), determine whether 35 seconds have passed (step S7G). According to this step, the If the temperature rises to 125 during a period of more than 3 + 5 seconds (the period determined as No in step S70), the process proceeds to step S80. When the temperature has not risen to 125t ^ 35 seconds or more, the process proceeds to step S3OO. Du Gu t Guan Jia Standard (⑽) Slim (Su 297 Public Director)--15-533296 A7

五、發明説明(U) (請先閲讀背面之注意事項再填寫本頁) 如後所述,步驟S300後係用以防止焦糊之處理,由若 不加熱即無法到達之第5預定溫度(1〇5X:)進而上升至高出 第6預定溫度(2〇。〇)左右之溫度所需之時間係於第4預定時 間(35秒)以上,便不禁止焦糊防止機構之動作。 、可· 烹調容器溫度T到達125°C後,若於加熱中之烹調物中 加入水分,則溫度業已上升之烹調物溫度將下降,且容器 溫度T將降低,因此,於步驟S80開始檢測容器溫度T之最 低溫度Tmin。若測知最低溫度Tmin(即業已下降之容器溫 度T轉為上升時),該最低溫度Tmin便與第2預定溫度(此時 為87°C)作一比較(步驟S90)。若最低溫度Tmin為第2預定溫 度(此時為87°C)以上,則加入之水分少量,或許可視為悶 燒料理,進入步驟S100,若低於87°C(NO),則加入之水分 多量,可視為燉煮料理,進入第4圖之步驟S300。 t. 或,代替於步驟S80檢測最低溫度Tmin,且將該最低 溫度Tmin與第2預定溫度(87 °C )作一比較之處理(步驟 S90),而係經常監視容器溫度τ,於測知監視之容器溫度τ 未達87 C ’且已呈不滿87°C之狀態時,進入步驟S300。即, 容器溫度T不滿87°C時,直接進入步驟S100,而容器溫度τ 已呈不滿87 °C之狀態時,可視為燉煮料理,宜進入步驟 S300後之用以防止焦糊之處理。 若於步驟S100測知滿足前述條件之平衡溫度 Th(YES),則於步驟S110後,藉業已測知之平衡溫度”之 溫度範圍進行2組控制。平衡溫度Th較140°C低時(YES), 進入步驟S120,平衡溫度Th為140°C以上時(NO),進入步 本紙張尺度適用中國國家標準(CNS) A4规格(210X297公釐) -16- 533296 五、發明説明(Μ) 驟謂。另-方面,步驟测中,若未檢知平衡温卢 Th(NO) ’則可視為熱炒料理、油炸料理、或燒烤料理, 入第5圖之步驟S400。 步驟S120中,由烹調開始至測知平衡溫度Th為止㈣ 之時間財乂5〇〇秒(申請專糊第2項之第㈣時間)短 時(YES),由於為悶燒料理之可能性高,故進入步驟Μ% 後。由烹調開始至測知平衡溫度Th為止所需之時如為_ 秒以上時(步㈣20為N〇)’因迄至測知平衡溫度几為止所 需之時間較長,故可視為燉煮料理,進人“圖之步驟 S300 〇 步驟S130中,測知較平衡溫度Th高出2〇t (申請專利範 圍第3項之第3預定溫度)之溫度時(YES),起動計時器2(步 驟S140)。呈較平衡溫度Th高出阶(第3職溫度)之溫^ 時,计時益2開始計時(步驟sl4〇)。計時器2測定由較平衡 溫度Th高出2CTC之溫度進而上升至再高出1〇χ:(第4預定溫 度)之溫度(至步驟S150為YES止)所需之時間。由較平衡溫 度Th咼出20 C(第3預定溫度)之溫度進而再高出1〇艺(第4 預定溫度)之溫度,係較平衡溫度丁11高出如它之溫度。 若令由較平衡溫度Th高出2(TC之溫度,進而上升至較 平衡溫度Th高出30°C之溫度所需之時間為時間,則於 步驟S160中將At2與10秒作一比較,若為1〇秒以上(YES), 進而於步驟S170中將與50秒(申請專利範圍第3項之第 2預定時間)作一比較,未超過5〇秒時(步驟S170為No),由 於為悶燒料理之可能性高,故進入步驟318〇後。另一方 本紙張尺度適用中國國家標準(CNS) Α4規格(210X297公釐)V. Description of the Invention (U) (Please read the precautions on the back before filling in this page) As described later, the step S300 is used to prevent burnt processing, and the fifth predetermined temperature cannot be reached without heating ( 105X :) The time required to rise to a temperature higher than the sixth predetermined temperature (about 20.0) is more than the fourth predetermined time (35 seconds), so the operation of the scorch prevention mechanism is not prohibited. When the temperature T of the cooking container reaches 125 ° C, if moisture is added to the cooking material during heating, the temperature of the cooking object whose temperature has risen will decrease, and the container temperature T will decrease. Therefore, the detection of the container is started at step S80. The minimum temperature Tmin of the temperature T. If the minimum temperature Tmin is measured (that is, when the temperature T of the container that has been lowered has turned to rise), the minimum temperature Tmin is compared with the second predetermined temperature (87 ° C at this time) (step S90). If the minimum temperature Tmin is above the second predetermined temperature (87 ° C at this time), a small amount of water is added, or it may be regarded as a smoldering dish, and the process proceeds to step S100. If it is lower than 87 ° C (NO), the water is added A large amount can be regarded as a stew dish, and it proceeds to step S300 in FIG. 4. t. Or, instead of detecting the minimum temperature Tmin in step S80, and comparing the minimum temperature Tmin with the second predetermined temperature (87 ° C) (step S90), the container temperature τ is often monitored, and When the monitored container temperature τ has not reached 87 C 'and the temperature is less than 87 ° C, the process proceeds to step S300. That is, when the container temperature T is less than 87 ° C, the process proceeds directly to step S100, and when the container temperature τ has been less than 87 ° C, it can be regarded as a stew, and it is appropriate to proceed to step S300 to prevent the burnt processing. If the equilibrium temperature Th (YES) which satisfies the foregoing conditions is measured in step S100, then two sets of control are performed based on the temperature range of the measured equilibrium temperature "after step S110. When the equilibrium temperature Th is lower than 140 ° C (YES) Go to step S120. When the equilibrium temperature Th is above 140 ° C (NO), go to the step. The paper size applies the Chinese National Standard (CNS) A4 specification (210X297 mm) -16- 533296 V. Description of the invention (Μ) On the other hand, in the step test, if the equilibrium Wenlu Th (NO) 'is not detected, it can be regarded as a hot-fried dish, a fried dish, or a grill dish, and it is entered into step S400 in FIG. 5. In step S120, cooking is performed by The time from the start to the measurement of the equilibrium temperature Th is 500 seconds (the first time for applying for the second item in the application) for a short time (YES). Since the possibility of smoldering is high, the process proceeds to step M%. If the time required from the start of cooking to the detection of the equilibrium temperature Th is _ seconds or more (step 20 is No), the time required to determine the equilibrium temperature is long, so it can be regarded as stew Cooking, enter the step "S300 of the figure" and in step S130, measure the relatively equilibrium temperature "Th" When the temperature is higher than 20 t (the third predetermined temperature in the patent application range, item 3) (YES), the timer 2 is started (step S140). When the temperature is higher than the equilibrium temperature Th (order temperature 3), the timing benefit 2 starts timing (step sl40). The timer 2 measures the time required for the temperature to rise from 2CTC higher than the equilibrium temperature Th and then to a temperature higher than 10x: (the fourth predetermined temperature) (up to YES in step S150). The temperature of 20 C (the third predetermined temperature) is further increased from the equilibrium temperature Th and further increased by 10 ° (the fourth predetermined temperature), which is higher than the equilibrium temperature D11. If the time required to rise from the equilibrium temperature Th by 2 ° C and then rise to a temperature higher than the equilibrium temperature Th by 30 ° C is time, then At2 is compared with 10 seconds in step S160. If it is more than 10 seconds (YES), it is further compared with 50 seconds (the second predetermined time of item 3 of the scope of patent application) in step S170. When it does not exceed 50 seconds (step S170 is No), The possibility of smoldering is high, so go to step 318. The other paper size applies the Chinese National Standard (CNS) A4 specification (210X297 mm)

、τ · (請先閲讀背面之注意事項再填寫本頁) 17- 533296 五、發明説明(l5) 面,At2若為50秒(第2預定時間)以上(若步驟817〇為¥別), 由於/凰度上升之速度緩慢,故可視為燉煮料理,進入步驟 S300。此外,由較平衡溫度几高出2〇它(第3預定溫度)之溫 度進而再上升10。〇(第4預定溫度)所需之時間At2未超過1〇 秒時(步驟S160為N0),係「鍋子舉離判定」(步驟S28〇)。 此外,有關「鍋子舉離判定」將於後敘及。 於步驟S180,由烹調開始時迄至測知較平衡溫度几高 出30 C (第1預定溫度)之溫度為止所需之時間丨2未超過⑹〇 秒(申請專利範圍第4項之第3預定時間)時(YES),作出「煎 餃判定」(步驟S190)並解除平衡溫度(步驟S29〇)。若解除 平衡溫度Th,便無法執行焦糊防止處理。解除平衡溫度 Th,相當於禁止焦糊防止處理。另一方面,若經過6⑼秒 以上(NO),則由於由烹調開始迄至測知較平衡溫度几高出 3 0 C之溫度為止所需之時間較長,故可視為燉煮料理,進 入步驟S300。 根據前述,可知執行有以下處理。 (1) 溫度感應器12a或14a測知「由加熱開始溫度(室溫) 升溫(步驟S60為YES)、之後冷卻、冷卻後再次升溫」圖型, 且該冷卻時之最低溫度Tmin為第2預定溫度(87。(:)以上(步 驟S為YES), (2) 由加熱開始時迄至測知平衡溫度Th為止之經過時 間較第1預定時間(500秒)短(步驟s 120為YES), (3) 由較平衡溫度Th高出第3預定溫度(2〇。〇左右之溫 度進而上升至高出第4預定溫度(1(TC)左右之溫度所需之 (請先閲讀背面之注意事項再填寫本頁) .訂—, Τ · (Please read the precautions on the back before filling this page) 17- 533296 V. Description of the invention (l5) On the surface, if At2 is 50 seconds or more (the second scheduled time) (if step 817 is ¥ do), Since the rising speed of the phoenix degree is slow, it can be regarded as a stew dish, and the process proceeds to step S300. In addition, the temperature rises by a factor of 20 (the third predetermined temperature) from the equilibrium temperature by a further 10. When the time At2 required for the ○ (the fourth predetermined temperature) does not exceed 10 seconds (NO in step S160), it is a "jump lift determination" (step S28). In addition, the "judgment of leaving the pot" will be described later. At step S180, the time required from the start of cooking to the measurement of a temperature higher than the equilibrium temperature by 30 C (the first predetermined temperature) 丨 2 does not exceed ⑹0 seconds (the third in the scope of patent application No. 4) At the predetermined time (YES), a "fried dumpling determination" is made (step S190) and the equilibrium temperature is released (step S29). If the equilibrium temperature Th is released, the burnt prevention processing cannot be performed. The unbalance temperature Th is equivalent to prohibiting the scorching prevention process. On the other hand, if more than 6 seconds (NO) has elapsed, the time required from the start of cooking to the detection of a temperature 30 ° C higher than the equilibrium temperature is longer, so it can be regarded as a stew dish, and the process proceeds to step S300. From the foregoing, it can be seen that the following processing is performed. (1) The temperature sensor 12a or 14a measures the graph of "rising from heating start temperature (room temperature) (YES in step S60), then cooling, and heating again after cooling", and the minimum temperature Tmin during the cooling is 2 The predetermined temperature (87. (:) or more (YES in step S)), (2) The elapsed time from the start of heating to the detection of the equilibrium temperature Th is shorter than the first predetermined time (500 seconds) (YES in step s 120) ), (3) It is necessary to rise from a temperature higher than the equilibrium temperature Th by a third predetermined temperature (about 20.0%) to a temperature higher than the fourth predetermined temperature (about 1 (TC)) (please read the note on the back first) Please fill in this page for more details).

-18- 、發明説明(1ό) 時間係於第2預定時間(50秒)以内(步驟si 70為NO), (4) 由烹調開始時,由較平衡溫度Th上升至高出第1預 定溫度(30 °C )左右之溫度所需之時間係於第3預定時間 (600秒)以内,且, (5) 由若不加熱即無法到達之第5預定溫度(1〇5t )進而 上升至高出第6預定溫度(2〇°C )左右之溫度所需之時間係 於第4預定時間(3 5秒)以内時,解除平衡溫度Th(步驟 S290),並禁止開始第4圖之焦糊防止處理。 在此’雖然(1)〜(4)現象以AND產生時禁止焦糊防止處 理’但(1)〜(4)中之2種或3種以上現象以AND產生時,亦可 禁止焦糊防止處理,任一種現象產生時亦可禁止焦糊防止 處理。或’亦可於產生中任一現象與(5)之現象時, 禁止焦糊防止處理。 於步驟S110,平衡溫度Th為14〇。(:以上時(N0),進入 步驟S200。 步驟S200中,由烹調開始迄至測知平衡溫度Th為止所 需之時間tl較600秒(申請專利範圍第2項之第1預定時間) 短時(YES),由於為悶燒料理之可能性高,故進入步驟s2i〇 後。由烹調開始迄至測知平衡溫度丁11為止所需之時間U為 600秒以上時(步驟S2〇〇為N〇),由於迄至測知平衡溫度几 為止之時間較長,故可視為悶燒料理,進入第4圖之步驟 S300 〇 步驟S210中,測知較平衡溫度Th高出川它(申請專利範 圍第3項之第3預定時間)之溫度時(YES),起動計時器3(步 533296 A7 B7 五、發明説明(Π) 驟S220)。呈較平衡溫度Th高出20°C (第3預定溫度)之溫度 時,計時器3開始計時(步驟S220)。計時器3測定由較平衡 溫度Th高出20°C之溫度進而再上升l〇°C (第4預定溫度)之 溫度(步驟S230為YES止)所需之時間。由較平衡溫度Th高 出20°C (第3預定溫度)之溫度進而再高出10°C (第4預定溫 度)之溫度,係較平衡溫度Th高出30°C之溫度。 若令由較平衡溫度Th高出20°C之溫度,進而上升至較 平衡溫度Th高出30°C之溫度所需之時間為時間△ t2,則於 步驟S240中,將△ t2與10秒作一比較,若為10秒以上 (YES),進而於步驟S250中將At2與60秒(申請專利範圍第3 項之第2預定時間)作一比較,未超過60秒時(步驟S250為 NO),由於為悶燒料理之可能性高,故進入步驟S260後。 另一方面,若At2為60秒(第2預定溫度)以上(若步驟S250 為YES),由於溫度上升之速度緩慢,故可視為燉煮料理, 進入S300。此外,由較平衡溫度Th高出20°C (第3預定溫度) 之溫度進而再上升l〇°C (第4預定溫度)所需之時間At2未超 過10秒時(步驟S240為NO),作出「鍋子舉離判定」(步驟 S280)。有關「鍋子舉離判定」將於後敘及。-18-. Description of the invention (1ό) Time is within the second predetermined time (50 seconds) (NO in step si 70), (4) From the start of cooking, the temperature rises from the equilibrium temperature Th to the first predetermined temperature ( 30 ° C) The time required for the temperature is within the third predetermined time (600 seconds), and (5) The fifth predetermined temperature (105t), which cannot be reached without heating, rises further to the third 6 When the time required for the temperature around the predetermined temperature (20 ° C) is within the fourth predetermined time (35 seconds), the equilibrium temperature Th is released (step S290), and the start of the burnt prevention processing of FIG. 4 is prohibited. . Here, "(1) ~ (4) Prohibition of scorch prevention when AND phenomenon occurs", but when 2 or 3 or more of (1) ~ (4) phenomena occur by "AND", scorch prevention may also be prohibited Treatment, and scorch prevention treatment can also be prohibited when any phenomenon occurs. Alternatively, when any one of the phenomena and (5) occurs, the burnt prevention treatment is prohibited. In step S110, the equilibrium temperature Th is 14 °. (: In the above case (N0), proceed to step S200. In step S200, the time tl required from the start of cooking to the detection of the equilibrium temperature Th is shorter than 600 seconds (the first predetermined time in the second patent application range). (YES), since the possibility of smoldering is high, the process proceeds to step s2i0. When the time U required from the start of cooking to the detection of the equilibrium temperature D11 is 600 seconds or more (step S2OO is N) 〇), because the time until the equilibrium temperature is measured is relatively long, it can be regarded as a smoldering cooking, enter step S300 in Figure 4 〇 step S210, the measured temperature is higher than the equilibrium temperature Th (Sichuan) When the temperature is the third predetermined time of the three items (YES), the timer 3 is started (step 533296 A7 B7 V. Description of Invention (Π) step S220). It is 20 ° C higher than the equilibrium temperature Th (the third predetermined temperature) ), Timer 3 starts counting (step S220). Timer 3 measures the temperature which is 20 ° C higher than the equilibrium temperature Th and then rises by 10 ° C (the fourth predetermined temperature) (step S230 is YES) The required time. 20 ° C higher than the equilibrium temperature Th (the third predetermined temperature The temperature is further increased by 10 ° C (the fourth predetermined temperature), which is a temperature higher than the equilibrium temperature Th by 30 ° C. If the temperature is increased by 20 ° C higher than the equilibrium temperature Th, and then rises to a higher temperature The time required for the equilibrium temperature Th to be higher than the temperature of 30 ° C is time Δt2. In step S240, Δt2 is compared with 10 seconds. If it is more than 10 seconds (YES), then in step S250, At2 is compared with 60 seconds (the second predetermined time in item 3 of the scope of patent application). When it does not exceed 60 seconds (NO in step S250), the possibility of smoldering is high, so it proceeds to step S260. On the one hand, if At2 is more than 60 seconds (the second predetermined temperature) (if step S250 is YES), the temperature rises slowly, so it can be regarded as a stew and enters S300. In addition, the temperature is 20 higher than the equilibrium temperature Th. When the time required to increase the temperature of ° C (the third predetermined temperature) by 10 ° C (the fourth predetermined temperature) does not exceed 10 seconds (NO in step S240), a "judgment of the pan lift" is made (step S280) ). The "jump lift determination" will be described later.

步驟S260中,由烹調開始時迄至測知較平衡溫度Th高 出30°C (第1預定溫度)之溫度為止所需之時間t2未超過700 秒(申請專利範圍第4項之第3預定時間)時(YES),作出「炒 麵判定」(步驟S270)並解除平衡溫度Th(步驟S290)。此外, 有關「炒麵判定」將於後敘及。另一方面,若經過700秒以 上(NO),由於由烹調開始迄至測知較平衡溫度Th高出30°C 本紙張尺度適用中國國家標準(CNS) A4規格(210X297公釐) (請先閲t-背面之注意事項再填寫本頁)In step S260, the time t2 required from the start of cooking to the time when the temperature higher than the equilibrium temperature Th by 30 ° C (the first predetermined temperature) is measured does not exceed 700 seconds (the third reservation of the fourth scope of the patent application) Time (YES), a "stewed noodle determination" is made (step S270), and the equilibrium temperature Th is released (step S290). In addition, the "Chow Mein Determination" will be described later. On the other hand, if more than 700 seconds (NO) elapse, the temperature of the paper is 30 ° C higher than the equilibrium temperature Th from the start of cooking to the measurement. This paper size is in accordance with China National Standard (CNS) A4 (210X297 mm) (please first (Please read the notes on the back of t-page and fill in this page)

-20- 533296 A7 _______B7_ 五、發明説明(18) 之溫度為止所需之時間較長,故可視為燉煮料理,進入步 驟S300 。 根據前述,可知執行有以下處理。 (1) 溫度感應器12a或14a測知「由加熱開始溫度(室溫) 升溫(步驟S60為YES)、之後冷卻、冷卻後再次升溫」圖型, 且該冷卻時之最低溫度Tmin為第2預定溫度(87 °C )以上(步 驟S為YES), (2) 由加熱開始時迄至測知平衡溫度Th為止之經過時 間較第1預定時間(600秒)短(步驟S200為YES), (3) 由較平衡溫度Th高出第3預定溫度(2(rc)左右之溫 度進而上升至高出第4預定溫度(1(TC)左右之溫度所需之 時間係於第2預定時間(60秒)以内(步驟S2 50為NO), (4) 由烹調開始時,由較平衡溫度Th上升至高出第工預 疋溫度(30 C )左右之溫度所需之時間係於第3預定時間 (700秒)以内,且, (5) 由若不加熱即無法到達之第5預定溫度(1〇5。〇進而 上升至南出第6預定溫度(20°C )左右之溫度所需之時間係 於第4預疋時間(35秒)以内時,解除平衡溫度Th(步驟 S290),並禁止開始第4圖之焦糊防止處理。 在此,雖然(1)〜(4)現象以AND產生時禁止焦糊防止處 理,但(1)〜(4)中之2種或3種以上現象以AND產生時,亦可 禁止焦糊防止處理,任一種現象產生時亦可禁止焦糊防止 處理或,亦可於產生(1)〜(4)中任一現象與(5)之現象時, 禁止焦糊防止處理。 本紙張尺度&中關家標準(CNS) M規格⑵q><297公幻— --- -21 --20- 533296 A7 _______B7_ 5. It takes a long time until the temperature of the invention (18), so it can be regarded as a stew dish, and it proceeds to step S300. From the foregoing, it can be seen that the following processing is performed. (1) The temperature sensor 12a or 14a measures the graph of "rising from heating start temperature (room temperature) (YES in step S60), then cooling, and heating again after cooling", and the minimum temperature Tmin during the cooling is 2 Above the predetermined temperature (87 ° C) (YES in step S), (2) the elapsed time from the start of heating to the detection of the equilibrium temperature Th is shorter than the first predetermined time (600 seconds) (YES in step S200), (3) The time required for the temperature to rise from a temperature higher than the equilibrium temperature Th by a third predetermined temperature (about 2 (rc)) to a temperature higher than the fourth predetermined temperature (about 1 (TC)) is the second predetermined time (60 Within seconds) (NO in step S2 50), (4) from the start of cooking, the time required for the temperature to rise from the equilibrium temperature Th to a temperature higher than the pre-heating temperature (30 C) is the third predetermined time ( 700 seconds), and (5) the time required for the temperature to rise from the fifth predetermined temperature (105.0 °) that cannot be reached without heating to about 6th south predetermined temperature (20 ° C) If it is within the fourth preset time (35 seconds), the equilibrium temperature Th is released (step S290), and the focus of the fourth picture is prohibited. Preventive treatment. Although the phenomenon of (1) ~ (4) is inhibited when AND occurs, the prevention of burnt paste is prohibited, but it is also prohibited to prevent two or more of (1) ~ (4) from occurring when AND occurs. Scorch prevention treatment. Scorch prevention treatment can also be prohibited when any phenomenon occurs. Or, when any of the phenomena (1) to (4) and (5) occur, scorch prevention treatment is prohibited. Standards & Zhongguanjia Standard (CNS) M Specifications ⑵q > < 297 Ghost Fantasy---- -21-

(請先閲讀背面之注意事項再填寫本頁) •、^τ_ 533296 A7 ______B7 五、發明説明(3 ^-- 比較步驟S120〜S190之處理與步驟S2〇〇〜S27〇之處理 .便可知,於平衡溫度几為140^;以下時與以上時,變更第工 預定時間(以下時為500秒,以上時為㈣秒),並更改第請 定時間(以下時為600秒,以上時為7〇〇秒)。藉此,不論該 種類係煎餃或炒麵等,均可成功辨別為悶燒料理。 說明有關先前所敘之「鍋子舉離判定」(步驟S28〇)。 於步驟S160或步驟S240中,於測知較平衡溫度几高出⑽ 之溫度後,進而測知再高出1(rc之溫度所需之時間未超過 10秒時(NO),作出鍋子舉離判定(步驟S28〇),並解除平衡 溫度Th(步驟S290)。即,若於不滿1〇秒之期間測知容器溫 度T之溫度急速上升至1(rc以上時,可視為由於加熱途中 舉離烹調容器,因而溫度感應器所測知之容器溫度τ急速 上升,並解除平衡溫度Th。使用第4圖,若解除平衡溫度(Please read the precautions on the back before filling this page) •, ^ τ_ 533296 A7 ______B7 V. Description of the invention (3 ^-Compare the processing of steps S120 ~ S190 with the processing of steps S2OO ~ S27〇. You can know, The equilibrium temperature is 140 ^; when it is below and above, change the scheduled time (500 seconds below, leap seconds above), and change the requested time (600 seconds below, 7 above) 〇〇seconds. By this, regardless of the type of fried dumplings, fried noodles, etc., can be successfully identified as a smoldering dish. Explain the previously described "jump lift determination" (step S28〇). In S240, after measuring a temperature that is slightly higher than the equilibrium temperature, and then detecting that it is further higher than 1 (the time required for the temperature of rc does not exceed 10 seconds (NO), a determination is made as to lift the pot away (step S28). ), And the equilibrium temperature Th is released (step S290). That is, if the temperature of the container temperature T is measured to rise rapidly to 1 (less than 10 seconds), the temperature can be considered as the temperature is lifted off the cooking container during heating, so the temperature The temperature τ of the container measured by the sensor rises rapidly, and In addition to the equilibrium temperature Th. Use of FIG. 4, when the temperature equilibrium is released

Th,因後敘之焦糊防止機構不運作,故於烹調中不會產生 不便性。 於第4圖之步驟S300中測知平衡溫度几時,爾後由平 衡溫度Th升溫至第1預定溫度(此時3〇t:)以上時,即,步驟 S 3 10為Y E S時,焦糊防止機構將進行運轉,安全閥3 2 b或3 4七 將關閉並切斷瓦斯供給,且加熱量降至零以防止焦糊(步驟 S320)。又,進行錯誤通知(步驟S33〇)。此錯誤通知係以操 作鈕18、20進行操作,且持續至主閥32&或34&關閉止(步驟 S340為YES止)。另一方面,若於步驟83〇〇中未測知平衡溫 度Th ’則可視為係使用油之熱炒料理及燒烤料理,進入第 5圖之步驟S400。Th, because the burnt prevention mechanism described later does not work, there is no inconvenience in cooking. When the equilibrium temperature is measured in step S300 of FIG. 4, and then the temperature is raised from the equilibrium temperature Th to the first predetermined temperature (at this time 30 t :) or more, that is, when the step S 3 10 is YES, the burnt prevention is prevented. The mechanism will run, the safety valve 3 2 b or 3 4 7 will close and cut off the gas supply, and the heating amount will be reduced to zero to prevent scorching (step S320). Furthermore, an error notification is performed (step S330). This error notification is operated with the operation buttons 18, 20, and continues until the main valve 32 & or 34 & is closed (YES in step S340). On the other hand, if the equilibrium temperature Th 'is not measured in step 8300, it can be regarded as the hot-fried cooking and grilled cooking using oil, and it proceeds to step S400 in FIG. 5.

-22- 533296 A7 B7 五、發明説明(2〇 ) 於藉加熱使烹調物之水分沸騰之期間,烹調容器溫度 將保持於平衡溫度。然而,若烹調物水分蒸發完後仍持續 加熱,烹調物則將焦糊於烹調容器内。 因具備如前述之焦糊防止機構,故,於呈平衡溫度, 且爾後由平衡溫度Th升溫至第1預定溫度(此時30°C )時,藉 由使加熱機構之加熱量減少至零或接近零,可防止焦糊。 於第5圖之步驟S400中,若溫度感應器所測知之容器 溫度T為240°C以上(YES),起動計時器3(步驟S410)。容器 溫度T由呈240 °C以上後,不滿45秒之期間(步驟S420為 NO)、容器溫度T升溫至260°C時(步驟S430為YES),將油過 熱防止溫度Tcu設定為260°C,並進入步驟S460。容器溫度 T升溫至260°C止,經過45秒以上時(步驟S420為YES),將 油過熱防止溫度Tcu設定為280°C,並進入步驟S460。 若測知較設定於260°C或280°C之油過熱防止溫度Tcu 高之溫度持續3.5秒以上(步驟S460為YES),油過熱防止機 構將進行運作,關閉安全閥32b、34b,並中斷瓦斯供給, 加熱量減少至零(步驟S470)。又,進行錯誤通知(步驟 S480)。此錯誤通知係藉操作鈕18、20進行操作,並持續至 主閥32a、34a關閉止(步驟S490為YES)。此外,測知較油過 熱防止溫度Tcu高之溫度之持續時間不滿3.5秒時(步驟 S460為NO),若測知不滿240°C之溫度(步驟S500為YES), 則不設定油加熱防止溫度Tcu,若高於240°C,則再次繼續 檢測。 若加熱烹調物中的油分,且容器溫度T達到350°C程度 本紙張尺度適用中國國家標準(CNS) A4規格(210X297公釐) (請先閲讀背面之注意事項再填寫本頁) 、可— -23- 533296 A7 B7 五、發明説明(21) (請先閲讀背面之注意事項再填寫本頁) 之高溫,因將引起油之自然起火,故十分危險。於視為用 油料理時,即加熱中未測知平衡溫度Th且溫度持續上升 時,油過熱防止機構藉控制裝置進行運作。由240°C上升至 260°C所需之時間不滿45秒時,即測知急速升溫20°C時,因 油量少且油溫已呈高溫,十分危險,故將油過熱防止溫度 Tcu設定為稍低之260°C,因此油過熱防止機構易於運作。 由240°C上升為260°C所需之時間為45秒以上時,即測知緩 慢之20°C升溫時,將油過熱防止溫度Tcu設定為280°C,因 此油過熱防止機構不易運作。藉此,於高溫領域之溫度上 升中,可配合升溫之速度而設定適當之油過熱防止溫度 Tcu。油加熱防止機構藉該油過熱防止溫度Tcu進行運作, 故可事先防止油之自然起火。 接著,說明前述之「煎餃判定」與「炒麵判定」。於 進行該等悶燒料理之烹調中之烹調容器的容器溫度T,係 如第6圖所示之圖表。 一般而言,煎餃係經由以下程序而烹調出者,即,首 先使用油進行煎煮,而後加入少量水並蓋上鍋蓋進行悶 燒,待水分蒸發完後拿起鍋蓋再次煎煮。進行「煎餃判定」 時,需滿足如下所示之4個條件。 第1條件係,進行加熱並開始烹調,容器溫度T上升且 於迄至測知平衡狀態為止之期間内溫度下降,且,該最低 溫度Tmin為87°C (第2預定溫度)以上。即,雖然在因為加熱 而升溫之烹調物中加水會使容器溫度T之溫度下降,但, 煎餃之場合,由於加入之水量少,故最低溫度Tmin為稍高 本紙張尺度適用中國國家標準(CNS) A4規格(210X297公釐) -24- 五、發明説明(22) 之值,因此於最低溫度丁 min為8rc以上時,進行檢測。藉 此,可辨別於烹調中加人之水分為多量之燉煮料理與前俊 之烹調。 第2條件係,測知平衡溫度111,且該溫度未超過⑽ °C,進而,迄至測知該平衡溫度⑽止所需之時間 秒(第1預定時間)以内。即,煎餃之烹調係,首先以油進行 短時間之烈煮’之後加人水,並藉加人之水之彿騰而維持 於100 C私度,且於短時間内測知平衡溫度丁h。由此,於 平衡溫度Th不滿i4(rc且秒以内時,進行檢測。藉 此二可與以油熱炒之過程長,且於高溫產生平衡現象之其 他烹調作一區別。 第3條件係,由較所測知之平衡溫度Th高出2〇艺(第3 預定溫度)之溫度進而升溫至高出1〇t (第4預定溫度)之溫 度所需之時間Λί2,係未超過5〇秒(第2預定時間)。即,煎 飯之烹調中’因加人之水分量少’故水分於加熱中將於短 時間内完全蒸發’且之後之溫度上升速度快,故於Μ未 超過50秒之短時間時,進行檢測。藉此,可與水分多之燉 煮料理作一區別。 第4條件係,由烹調開始時至到達較平衡溫度Th高出 川C (第1預定溫度)之溫度所需之時間t2,係未超過6〇〇秒 (第3預定時間)。即,煎餃之烹調中,因加入之水量少,故 水分於加熱中將於短時間内完全蒸發,且之後之溫度上升 速度快,故於t2為600秒以内之短時間時,進行檢測。藉此, 可與測知平衡狀態需較長時間之其他烹調作一區別。 五、發明説明(23) A條件係自若不加熱即無法到達之⑽。C (第5預定 溫度)進而上升至高出2代(第6預定溫度)左右之溫度所需 =時間’係於第4預定時間(35秒)以内。煎飲之場合,由於 二應在加熱初期急速上升’故此條件亦可用於判斷是否 為烈俊料理。 完全滿足前述5個條件時,作出「煎餃判定」並解除平 衡溫度Th。藉此,不會於煎餃烹調之過程中發生錯誤而使 焦糊防止機構運作,對烹調產生不方便性。 煎俊之場合,因於開始之階段中即加入水,故此時, 無法以第1條件進行辨別。 因此,以AND檢測第2條件至第4條件時,亦可判定為 煎餃料理。此時,測知加熱開始時之溫度,並可進而將該 溫度係不滿7CTC者作為-條件。可將前述第i條件與「最低 溫度Tmin為87t:以上,或,加熱開始時溫度不滿7〇c>c」調 換。 此時,即使係於開始之階段即加入水之場合,亦可辨 別為煎餃料理,並禁止焦糊防止機構運作。 不過,若使用此條件,即使係如妙牛蒡絲料理等水分 ^之燉煮料理之場合,亦將判定為煎餃料理而禁止執行焦 糊防止處理。因此,於加熱開始時之溫度不滿7〇t:,且第2 條件至第4條件成立時,可藉由使執行焦糊防止處理之溫度 (於平衡溫度加上第1預定溫度之溫度)較其他情況更為上 升,而使焦糊防止處理不易進行運作。此時,若正常進行 瓜俊料理,烈俊料理係在局於較局地設定之焦糊防止溫度 五、發明説明(24) 之“成,且焦糊防止處理不進行運作。此又為禁止焦糊 ,止機構運轉之一個方法。此時,若為正常情況,則焦糊 2止機構不進行運作1為溫度異常上升,焦糊防止機構 將進仃運作,可更確保安全性。 -般而言,炒麵係經由以下過程而烹調出者,即,首 八—由…、b材料,之後加入醬汁等液體調味料並翻炒至水 刀瘵發止。進行炒麵判定時,需滿足如下所示之5個條件。 第1條件係,開始烹調並進行加熱,容器溫度T上升且 7迄至測知平衡狀態為止之期間内溫度下降,且,該最低 酿度Tirnn為87 c (第2預定溫度)以上。即,雖然在因為加熱 而升溫之烹調物中加水會使容器溫度τ之溫度下降,但, 因與烈餃之場合相同地,加入之調味料等之水量少,故最 低溫度Tmin為稍高之值,因此於最低溫度11^11為87。(^以上 時,進行檢測。藉此,可辨別於烹調中加入之水分為多量 之燉煮料理與炒麵之烹調。 第2條件係,測知平衡溫度丁11,且該溫度為14〇它以 上,進而,迄至測知該平衡溫度Th為止所需之時間11為6〇() 秒(第1預定時間)以内。即,與煎餃之烹調相比,炒麵之烹 調因開始時以油熱炒之時間長,故該容器溫度丁之溫度上 升,又,由於溫度上升需花費些許時間,因此於平衡溫度 Th為140°C以上,且tl為600秒以内時,進行檢測。藉此, 可與於稍低之溫度產生平衡現象之其他烹調作一區別。 第3條件係,由較所測知之平衡溫度Th高出2〇它(第3 預定溫度)之溫度,進而再升溫至高出1〇t (第4預定溫度) 本紙張尺度翻巾國國家標準(CNS) A4规格U10X297公釐) 一 "-----— -27- 533296 五、發明説明(25 之溫度所需之時間△〇,係未超過60秒(第2預定時間)。即, 與烈餃之烹調相同地,炒麵之烹調中,因加入之調味料等 之水量少,故水分於加熱中將於短時間内完全蒸發,且之 後的溫度上升速度快。然而,與煎餃之烹調相比,因開始 時以油熱炒之時間長,故溫度上升需花費些許時間,因此, 於At2未超過較煎餃之烹調時長之6〇秒時,進行檢測。藉 此’可與水分多之燉煮料理作一區別。 第4條件係,由烹調開始時至達到較平衡溫度几高出 \〇c (第1預定溫度)之溫度所需之時間t2,係未超過7的秒 (第3預定時間)。即,與煎餃之烹調相同地,炒麵之烹調中, 因加入之水分量少,故水分於加熱中將於短時間内完全 發,且之後的溫度上升速度快。不過,與煎餃之烹調相比 炒麵之叉言周因開始時以油熱炒之時間長,故溫度上升需 費些許時間,因此,雖t2較煎餃之烹調稍長,但若與其他° 料理相比,係於短時間之秒以内時,進行檢測。藉此, 可與測知平衡狀態需長時間之其他烹調作_區別。 第5條件係,由若不加熱即無法到達之丨㈣(第5預定 溫度)進而上升至高出2代(第6預定溫度)左右之溫度所 之時間,係於第4預定時間(35秒)以内。與煎俊烹調時相 地’於炒麵烹調時,由於溫度應於加熱初期急速上升 此條件亦可用於判定是否為炒麵之烹調。 …完全毅前述5個條件時,作出「炒麵判定」並解 衡溫度Th。藉此’不會於炒麵烹調之過程中發生錯誤而 焦糊防止機構運作,對烹調產生不方便性。 蒸 訂 化 需 同 故 使 t 本紙張尺度適财關家鮮_爾格(21^^ -28- 533296 五、發明説明(% 一由前述,可實現如下之加熱烹調器,即,於烹調中之 ’、調物加入水分進行烹調時’可辨別燉煮料理與悶燒料 理,且燉煮料理時焦糊防止機構將進行運作,而間燒料理 時焦糊防止機構即不進行運作。 此外,闕燒料理之場合,由於解除平衡溫度Th,故焦 糊防止機構不進行運作’㈣加熱防止機構仍將進行運、 作。即使由於加熱而使容器溫度T之溫度持續上升,亦可 抑制加熱力,不會引起自然起火。如此,因不管於何種烹 凋中,焦糊防止機構或油加熱防止機構均將進行運作,故 安全對策萬無一失。 以上,雖說明有關本發明實施型態之加熱烹調器之控 訂 制裝置但本發明之適用範圍並不限於前述實施例。即, 本發明可以依當事者之知識而作種種變更、改良之形態來 實施。 t 譬如,本實施型態中雖說明有關煎餃與炒麵之烹調, 但若為於加熱過程中加入水分進行悶燒之其他烹調,則不 管何種烹調均可進行控制。 譬如,本實施型態中雖由烹調開始之時間開始計時, 仁亦了由測知點燃時點及呈平衡狀態前即達到預定溫产之 時點開始計時。 【元件標號對照表】 1 3…计時器 12^.·標準燃燒爐用溫度感 1〇···瓦斯爐 應器 12…標準燃燒爐 14…強火力燃燒爐 本紙張尺度翻中國_標準(CNS) A4規格(21GX297公釐: -29- 533296 A7 B7 五、發明説明(27) 14a···強火力燃燒爐用溫度 38…點火電極 感應器 38a...熱電偶 16...燒烤燃燒爐 4 0…點火電極 18...標準燃燒爐用點火操 40a...熱電偶 作鈕 42…點火電極 20...強火力燃燒爐用點火 42a...熱電偶 操作钮 4 4…點火益 22...燒烤燃燒爐用點火操 46···控制部 作鈕 48...操作基板 24...電池交換信號 5 0…操作面板 26...燒烤點火確認燈 70...烹調容器溫度 30...瓦斯管 71...加熱開始溫度 32...標準燃燒爐用供給管 72…第5預定溫度 32a··.主閥 73…第6預定溫度 32b··.安全閥 74···升溫 32c...電磁閥 7 4 a…升)盈 32d...節流裝置 75.··第4預定時間 34··.強火力燃燒爐用供給 76...冷卻 管 77…第2預定溫度 34a···主閥 78...最低溫度 34b...安全閥 79...平衡溫度 36...燒烤燃燒爐用供給管 80…第2預定時間 3 6 a...主閥 81…第3預定溫度 36b...安全閥 82…第4預定溫度 本紙張尺度適用中國國家標準(CNS) A4規格(210X297公釐) 請 先 閲 讀· 背 面 之 注 意 事 項 再 填 寫 本 頁 -30- 533296 A7 B7 五、發明説明(28) 83…第1預定溫度 T...容器溫度 84...加熱減少 Th··.平衡溫度 8 5…加熱開始 Tmin…最低溫度 8 6…測知平衡現象 Tcu…油過熱防止溫度 87…第1預定時間 △ tl...升溫所需時間 88...第3預定時間 △ t2...升溫所需時間 tl...由烹調開始至測知平衡溫度Th止所需之時間 t2...由烹調開始至測知平衡溫度Th止所需之時間 本紙張尺度適用中國國家標準(CNS) A4規格(210X297公釐)-22- 533296 A7 B7 V. Description of the invention (20) During the period when the water in the cooking object is boiled by heating, the temperature of the cooking container will be maintained at the equilibrium temperature. However, if the cooking water is still heated after evaporation, the cooking material will be burnt in the cooking container. Since the burnt prevention mechanism is provided as described above, when the equilibrium temperature is reached and the temperature is then increased from the equilibrium temperature Th to the first predetermined temperature (30 ° C at this time), the heating amount of the heating mechanism is reduced to zero or Near zero to prevent scorching. In step S400 of FIG. 5, if the temperature T of the container detected by the temperature sensor is 240 ° C or more (YES), the timer 3 is started (step S410). When the container temperature T is 240 ° C or higher, the temperature does not exceed 45 seconds (NO in step S420), and when the container temperature T rises to 260 ° C (YES in step S430), the oil overheating prevention temperature Tcu is set to 260 ° C. And go to step S460. When the container temperature T rises to 260 ° C, and after 45 seconds or more (YES in step S420), the oil overheating prevention temperature Tcu is set to 280 ° C, and the process proceeds to step S460. If it is known that the temperature higher than the oil overheating prevention temperature Tcu set at 260 ° C or 280 ° C is higher than 3.5 seconds (YES in step S460), the oil overheating prevention mechanism will operate to close the safety valves 32b and 34b and stop. The gas supply reduces the heating amount to zero (step S470). In addition, an error notification is performed (step S480). This error notification is operated by the operation buttons 18, 20, and continues until the main valves 32a, 34a are closed (YES in step S490). In addition, if the duration of the temperature higher than the oil overheating prevention temperature Tcu is less than 3.5 seconds (NO in step S460), and if the temperature is less than 240 ° C (YES in step S500), then the oil heating prevention temperature is not set. Tcu, if it is higher than 240 ° C, continue to test again. If the oil content in the cooking is heated, and the container temperature T reaches 350 ° C, this paper size applies the Chinese National Standard (CNS) A4 specification (210X297 mm) (please read the precautions on the back before filling this page), you can— -23- 533296 A7 B7 V. Description of the invention (21) (Please read the precautions on the back before filling this page) The high temperature will cause the oil to ignite naturally, so it is very dangerous. When it is considered to be cooking with oil, that is, when the equilibrium temperature Th is not measured during heating and the temperature continues to rise, the oil overheating prevention mechanism operates by a control device. When the time required to rise from 240 ° C to 260 ° C is less than 45 seconds, that is, when the rapid temperature rise is detected at 20 ° C, the amount of oil and the temperature of the oil have become high, which is very dangerous. Therefore, the oil overheating prevention temperature Tcu is set. It is slightly lower at 260 ° C, so the oil overheating prevention mechanism is easy to operate. When the time required to increase from 240 ° C to 260 ° C is 45 seconds or more, that is, when the slow temperature rise is detected at 20 ° C, the oil overheating prevention temperature Tcu is set to 280 ° C, so the oil overheating prevention mechanism is not easy to operate. In this way, when the temperature in the high-temperature range is raised, an appropriate oil overheating prevention temperature Tcu can be set in accordance with the rate of temperature increase. The oil heating prevention mechanism operates by the oil overheating prevention temperature Tcu, so it can prevent the oil from spontaneously firing in advance. Next, the aforementioned "fried dumpling determination" and "fried noodle determination" will be described. The container temperature T of the cooking container during the cooking of such smoldering dishes is a graph shown in FIG. Generally speaking, fried dumplings are prepared by the following procedure: first, use oil to cook, then add a small amount of water and cover the pot for smolder. After the water has evaporated, take the lid and cook again. To perform "Fried Dumpling Judgment", the following four conditions must be met. The first condition is that heating is started and cooking is started, the container temperature T rises and the temperature decreases during the period until the equilibrium state is detected, and the minimum temperature Tmin is 87 ° C (second predetermined temperature) or more. That is, although the temperature of the container temperature T will be lowered by adding water to the cooking material that is heated up due to heating, in the case of fried dumplings, the minimum temperature Tmin is slightly higher because the amount of water added is small. This paper scale applies Chinese national standards ( CNS) A4 specification (210X297 mm) -24- 5. The value of the invention description (22), so the test is performed when the minimum temperature is above 8rc. This makes it possible to distinguish between stew dishes with a large amount of water added to the cooking and Mae Jun's cooking. The second condition is that the equilibrium temperature 111 is measured and the temperature does not exceed ⑽ ° C, and the time required to measure the equilibrium temperature is within seconds (the first predetermined time). That is, the cooking system of fried dumplings is first cooked with oil for a short period of time, and then added with water, and it is maintained at 100 ° C by adding the water of the Buddha, and the equilibrium temperature is measured in a short time. h. Therefore, the detection is performed when the equilibrium temperature Th is less than i4 (rc and within seconds. This can be distinguished from other cooking in which the process of frying with oil is long and produces equilibrium at high temperatures. The third condition is, The time required to increase the temperature from the measured equilibrium temperature Th by 20 ° (the third predetermined temperature) to a temperature higher than 10t (the fourth predetermined temperature), which is less than 50 seconds (the 2 scheduled time). In other words, in the cooking of fried rice, 'because the amount of added water is small', the water will completely evaporate in a short period of time during heating ', and the temperature rises quickly thereafter, so it will not exceed 50 seconds Detection is performed in a short period of time. As a result, it can be distinguished from simmered dishes with a lot of water. The fourth condition is that from the start of cooking to the temperature that is higher than the equilibrium temperature Th that is higher than Chuan C (the first predetermined temperature). The time t2 is less than 600 seconds (the third predetermined time). That is, in the cooking of fried dumplings, because the amount of water added is small, the water will completely evaporate in a short time during heating, and the temperature will rise afterwards. Fast speed, so when t2 is within 600 seconds Test. This can be distinguished from other cooking methods that take a long time to determine the equilibrium state. V. Description of the invention (23) Condition A is the temperature that cannot be reached without heating. C (5th predetermined temperature) and The time required to rise to a temperature higher than about 2 generations (sixth predetermined temperature) = time 'is within the fourth predetermined time (35 seconds). In the case of decoction, the second should rise rapidly in the early stage of heating, so this condition can also be used Determine whether it is Liejun cuisine. When the above five conditions are fully satisfied, make a "fried dumpling judgment" and release the equilibrium temperature Th. In this way, an error will not occur during the cooking process of the dumpling and the burnt prevention mechanism will be operated. Inconvenience in cooking. In the case of frying, because water is added in the beginning stage, at this time, it cannot be distinguished by the first condition. Therefore, when the second condition to the fourth condition are detected by AND, it can be judged as frying. Dumpling dishes. At this time, the temperature at the beginning of heating is measured, and the temperature can be regarded as a condition if the temperature is less than 7CTC. The i-th condition and the "minimum temperature Tmin is 87t: or more, or When the temperature is less than 70 ° c> c ". At this time, even when water is added at the beginning, it can be identified as a fried dumpling dish, and the operation of the burnt prevention mechanism is prohibited. However, if this condition is used, In the case of water-soluble stew dishes such as Miao Beef Stew, it is also judged to be a fried dumpling dish and the scorch prevention process is prohibited. Therefore, the temperature at the beginning of heating is less than 70t: and the second condition to When the fourth condition is satisfied, the temperature at which the burnt prevention treatment is performed (the temperature at which the first predetermined temperature is added to the equilibrium temperature) is increased more than other cases, so that the burnt prevention treatment is difficult to operate. At this time, If the melon Jun cuisine is carried out normally, Lie Jun cuisine is a local setting of the burnt prevention temperature. V. The "induction" of invention description (24), and the burnt prevention processing does not work. This is another way to prohibit scorching and stop the operation of the mechanism. At this time, if the situation is normal, the burnt stop mechanism will not operate. 1 The temperature will rise abnormally, and the burnt prevention mechanism will operate, which can ensure safety. -In general, the fried noodles are prepared by the following process, namely, the first eight-from the materials b, b, and then add liquid seasonings such as sauce and stir-fry until the water knife burst. When making fried noodles judgement, the following 5 conditions must be met. The first condition is that cooking and heating are started, the temperature of the container T rises, and the temperature decreases during the period from 7 until the equilibrium state is detected, and the minimum brewing degree Tirnn is 87 c (the second predetermined temperature) or more. That is, although adding water to a cooking product that is heated by heating will reduce the temperature of the container temperature τ, the same as in the case of strong dumplings, because the amount of water added to the seasoning, etc. is small, the minimum temperature Tmin is slightly higher. Value, so it is 87 at the lowest temperature 11 ^ 11. (If above, test is performed. By this, it can be distinguished that the amount of water added to the cooking is a large amount of stew dishes and cooking of fried noodles. The second condition is that the equilibrium temperature is Ding 11 and the temperature is 14 0 or more. Furthermore, the time 11 required until the equilibrium temperature Th is measured is within 60 () seconds (the first predetermined time). That is, compared with the cooking of fried dumplings, the cooking of fried noodles is heated with oil at the beginning. The frying time is long, so the temperature of the container temperature D rises, and because the temperature rise takes some time, the detection is performed when the equilibrium temperature Th is above 140 ° C and tl is within 600 seconds. It is different from other cooking that produces a balance phenomenon at a slightly lower temperature. The third condition is a temperature that is 20 ° higher than the measured equilibrium temperature Th (the third predetermined temperature), and then heated up to 1 ° higher. t (4th predetermined temperature) National paper standard (CNS) A4 specification U10X297 mm of this paper size) " ------ -27- 533296 V. Description of the invention (Time required for 25 ° C △ 〇, is less than 60 seconds (second scheduled time). That is, The cooking of dumplings is the same. In the cooking of fried noodles, due to the small amount of water added in seasonings, etc., the water will completely evaporate in a short time during heating, and the temperature will rise rapidly afterwards. However, it is similar to the cooking of fried dumplings. In comparison, since it takes a long time to fry with oil at the beginning, it takes a little time for the temperature to rise. Therefore, the test is performed when At2 does not exceed 60 seconds longer than the cooking time of the fried dumplings. The fourth condition is that the time t2 required from the start of cooking to a temperature slightly higher than the equilibrium temperature by 〇c (the first predetermined temperature) is less than 7 seconds (the 3 scheduled time). That is, the same as the cooking of fried dumplings, because the amount of water added in the cooking of fried noodles is small, the water will be completely heated in a short time during heating, and the temperature rises quickly thereafter. However, Compared with the cooking of fried dumplings, the chow mein's chow week is longer because of frying with oil at the beginning, so the temperature rise takes a little time. Therefore, although t2 is slightly longer than the cooking of fried dumplings, Ratio, within a short time of seconds The detection can be distinguished from other cooking methods that take a long time to determine the equilibrium state. The fifth condition is that the temperature cannot be reached without heating (the fifth predetermined temperature) and then rises to 2 generations higher ( The time required by the temperature of about 6) is within the 4th scheduled time (35 seconds). When cooking with fried noodles, when cooking on fried noodles, the temperature should rise sharply during the initial heating period. This condition can also be used Determine whether it is the cooking of fried noodles.… When the above 5 conditions are completely satisfied, make a "fried noodle judgment" and balance the temperature Th. This will not cause an error in the cooking process of the fried noodles and cause the burnt prevention mechanism to operate. Inconvenience. Steaming and ordering need to make the paper size suitable for the same reason. Guan Jiaxian (21 ^^ -28- 533296 V. Description of the invention (%) From the foregoing, the following heating cooker can be realized, that is, During cooking, when cooking with water added to the sauce, you can distinguish between stewed and smoldering dishes, and the scorch prevention mechanism will operate during stewing, while the scorch prevention mechanism will not enter during cooking. Operation. In addition, in the case of simmered food, the burnt prevention mechanism is not operated because the equilibrium temperature Th is released. The heating prevention mechanism is still operating. Even if the temperature of the container temperature T is continuously increased by heating, the heating force can be suppressed without causing natural fire. In this way, since the scorch prevention mechanism or the oil heating prevention mechanism will be operated regardless of the type of cooking, the safety countermeasures are sure. In the foregoing, although the control and ordering device for the heating cooker according to the embodiment of the present invention has been described, the scope of application of the present invention is not limited to the foregoing embodiments. That is, the present invention can be implemented in various forms based on the knowledge of the parties concerned. t For example, although the cooking of fried dumplings and fried noodles is described in this embodiment, any cooking can be controlled regardless of cooking if it is added with water for smoldering during heating. For example, in this embodiment, although the timing is started from the time when cooking is started, the time is also measured from the time when the ignition point is known and when the predetermined temperature production is reached before the state of equilibrium is reached. [Comparison Table of Component Numbers] 1 3 ... Timer 12 ^. · Temperature Sensing for Standard Combustion Furnace 10 ·· Gas Reactor 12… Standard Combustion Furnace 14… High-Fire Combustion Furnace CNS) A4 specification (21GX297 mm: -29- 533296 A7 B7 V. Description of the invention (27) 14a ... The temperature of the high-fired combustion furnace 38 ... Ignition electrode sensor 38a ... Thermocouple 16 ... Barbecue combustion Furnace 4 0 ... Ignition electrode 18 ... Ignition operation 40a for standard combustion furnace ... Thermocouple button 42 ... Ignition electrode 20 ... Ignition 42a for high-fired combustion furnace ... Thermocouple operation button 4 4 ... Ignition Benefit 22 ... Ignition operation for barbecue burner 46 ... Control button 48 ... Operation board 24 ... Battery exchange signal 5 0 ... Operation panel 26 ... Barbecue ignition confirmation light 70 ... Cooking Vessel temperature 30 ... Gas tube 71 ... Heating start temperature 32 ... Standard combustion furnace supply pipe 72 ... Fifth predetermined temperature 32a ... Main valve 73 ... Sixth predetermined temperature 32b ... Safety valve 74 ··· Heating temperature 32c ... Solenoid valve 7 4 a ... Lit) surplus 32d ... Throttling device 75. ·· 4th predetermined time 34 ··· Supply 76 for high-fired combustion furnace ... However, the tube 77 ... the second predetermined temperature 34a ... the main valve 78 ... the minimum temperature 34b ... the safety valve 79 ... the equilibrium temperature 36 ... the supply tube 80 for the barbecue burner 2nd predetermined time 3 6 a ... main valve 81 ... the third predetermined temperature 36b ... safety valve 82 ... the fourth predetermined temperature This paper size applies the Chinese National Standard (CNS) A4 specification (210X297 mm) Please read the notes on the back before Fill in this page-30- 533296 A7 B7 V. Description of the invention (28) 83 ... 1st predetermined temperature T ... container temperature 84 ... heating reduces Th ... equilibrium temperature 8 5 ... heating start Tmin ... minimum temperature 8 6 ... Determination of equilibrium phenomenon Tcu ... Oil overheating prevention temperature 87 ... First predetermined time Δtl ... time required for heating 88 ... third predetermined time △ t2 ... time required for heating tl ... by cooking The time t2 from the start to the measurement of the equilibrium temperature Th ... The time from the start of cooking to the measurement of the equilibrium temperature Th This paper size applies the Chinese National Standard (CNS) A4 specification (210X297 mm)

Claims (1)

533296 A8 B8 C8 D8 六、申請專利範圍 1. 一種加熱烹調器,係具有: (請先閲讀背面之注意事項再填寫本頁) 加熱機構, 溫度感應器,係用以檢測烹調容器之溫度者;及 焦糊防止機構,係用以於溫度感應器所檢測之溫度 為「呈平衡溫度,且爾後由平衡溫度升溫至第1預定溫度 以上」時,令加熱機構之加熱量減少至零或接近零者; 且,溫度感應器係測知「由加熱開始溫度升溫、之 後冷卻、冷卻後再次升溫」圖型’且該冷卻時之最低溫 度為第2預定溫度以上時,禁止焦糊防止機構運轉。 2. —種加熱烹調器,係具有: 加熱機構, 溫度感應器,係用以檢測烹調容器之溫度者;及 焦糊防止機構,係用以於溫度感應器所檢測之溫度 為「呈平衡溫度,且爾後由平衡溫度升溫至第1預定溫度 以上」時,令加熱機構之加熱量減少至零或接近零者; 由加熱開始時迄至測知平衡溫度為止之經過時間較 第1預定時間短時,禁止焦糊防止機構運轉。 3. —種加熱烹調器,係具有: 加熱機構; 溫度感應器,係用以檢測烹調容器之溫度者;及 焦糊防止機構,係用以於溫度感應器所檢測之溫度 為「呈平衡溫度,且爾後由平衡溫度升溫至第1預定溫度 以上」時,令加熱機構之加熱量減少至零或接近零者; 由較平衡溫度高出第3預定溫度左右之溫度,進而上 本紙張尺度適用中國國家標準(CNS) A4規格(210X297公釐) -32- 六、申請專利範園 :至兩出第4預定溫度左右之溫度所需之時間係於第2預 疋時間以内時,禁止焦糊防止機構運轉。 4· 一種加熱烹調器,係具有: 加熱機構; μ度感應器,係用以檢測烹調容器之溫度者;及 、「焦糊防止機構’係用以於溫度感應器所檢測之溫度 為「呈平後由平衡溫度升溫至以預定溫度 以上」時,令加熱機構之加熱量減少至零或接近零者; 由加熱開始時上升至較平衡溫度高出第1預定溫度 左右之溫度所需之時間係於第3預定時間以内時,禁止= 糊防止機構運轉。 種加熱,?、調器,其係僅於發生前述申請專利範圍第^ 項中至/2種以上現象時,帛止焦糊防止機構運轉。 6· 一種加熱烹調器,其係於發生前述中請專利範圍第㈤ 項中至少1種現象,且由若不加熱即無法達到之第$預定 溫度進而上升至高出第6預定溫度左右之溫度所需之時 間係於第4預定時間以内時,禁止焦糊防止機構運轉。 7.如申睛專利範圍第2至6項中任—項之加熱烹調器,盆中 前述申請專利範圍第2項之第旧定時間、申請專利範圍 弟3項之第2預定時間、或申請專㈣圍第4項之第3預定 時間係藉業已測知之平衡溫度而切換者。533296 A8 B8 C8 D8 6. Scope of patent application 1. A heating cooker with: (Please read the precautions on the back before filling out this page) Heating mechanism, temperature sensor, is used to detect the temperature of the cooking container; And the scorch prevention mechanism is used to reduce the heating amount of the heating mechanism to zero or close to zero when the temperature detected by the temperature sensor is "equilibrium temperature, and then rises from the equilibrium temperature to the first predetermined temperature or more". In addition, when the temperature sensor measures "the temperature rises from the heating start temperature, and then cools down, and then rises again after cooling," the pattern is' and the minimum temperature during the cooling is equal to or higher than the second predetermined temperature, the operation of the coke prevention mechanism is prohibited. 2. —A heating cooker, which has: a heating mechanism, a temperature sensor, which is used to detect the temperature of the cooking container; and a coke prevention mechanism, which is used to detect that the temperature of the temperature sensor is "equilibrium temperature" , And then increase the temperature from the equilibrium temperature to above the first predetermined temperature ”, the heating amount of the heating mechanism is reduced to zero or close to zero; the elapsed time from the start of heating to the measurement of the equilibrium temperature is shorter than the first predetermined time At this time, the scorch prevention mechanism is prohibited from operating. 3. —A heating cooker with: a heating mechanism; a temperature sensor to detect the temperature of the cooking container; and a coke prevention mechanism to detect that the temperature detected by the temperature sensor is "equilibrium temperature" When the temperature rises from the equilibrium temperature to the first predetermined temperature or higher ", the heating amount of the heating mechanism is reduced to zero or close to zero; the temperature is higher than the equilibrium temperature by the third predetermined temperature or higher, and the above paper scale is applicable Chinese National Standard (CNS) A4 Specification (210X297 mm) -32- VI. Patent Application: When the time required to reach the temperature of the 4th predetermined temperature is within the 2nd pre-set time, scorch is prohibited Prevent the mechanism from running. 4 · A heating cooker having: a heating mechanism; a μ-degree sensor for detecting the temperature of a cooking container; and a "burn prevention mechanism" for detecting the temperature of the temperature sensor as "presenting When the temperature rises from the equilibrium temperature to above the predetermined temperature after flattening ", the heating amount of the heating mechanism is reduced to zero or close to zero; the time required to rise from the beginning of heating to a temperature higher than the equilibrium temperature by about the first predetermined temperature When it is within the third scheduled time, prohibition = operation of the prevention mechanism. This type of heating, heating, and regulating device is only used to prevent the burnt prevention mechanism from operating when the phenomenon in the aforementioned patent application range of item ^ to / 2 or more occurs. 6. · A heating cooker, which is caused by at least one of the phenomena in item 中 of the aforementioned patent scope, and rises from the $ predetermined temperature that cannot be reached without heating, and then rises to a temperature higher than the sixth predetermined temperature. When the required time is within the fourth scheduled time, the scorch prevention mechanism is prohibited from operating. 7. If you apply any of the items 2 to 6 of the patent scope, the heating cooker in the basin, the old set time of the aforementioned patent application scope item 2, the second scheduled time of the patent application scope 3, or the application The third scheduled time for item 4 of Zhuanweiwei is to switch based on the measured equilibrium temperature.
TW090130150A 2001-06-20 2001-12-05 Heating cooker TW533296B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2001186591A JP3670224B2 (en) 2001-06-20 2001-06-20 Cooker

Publications (1)

Publication Number Publication Date
TW533296B true TW533296B (en) 2003-05-21

Family

ID=19026016

Family Applications (1)

Application Number Title Priority Date Filing Date
TW090130150A TW533296B (en) 2001-06-20 2001-12-05 Heating cooker

Country Status (3)

Country Link
JP (1) JP3670224B2 (en)
KR (1) KR100411738B1 (en)
TW (1) TW533296B (en)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5127678B2 (en) * 2008-11-25 2013-01-23 リンナイ株式会社 Cooker
JP5292087B2 (en) * 2008-12-19 2013-09-18 株式会社ハーマン Cooker
WO2011096215A1 (en) * 2010-02-03 2011-08-11 パナソニック株式会社 Induction cooker and control method for same
JP5887516B2 (en) * 2010-06-07 2016-03-16 パナソニックIpマネジメント株式会社 Induction heating cooker
WO2011155187A1 (en) * 2010-06-08 2011-12-15 パナソニック株式会社 Induction cooking device
WO2011155195A1 (en) * 2010-06-09 2011-12-15 パナソニック株式会社 Induction heating cooker
JPWO2011155188A1 (en) * 2010-06-09 2013-08-01 パナソニック株式会社 Induction heating cooker
WO2011155211A1 (en) * 2010-06-09 2011-12-15 パナソニック株式会社 Induction heating cooker
CN102934517B (en) * 2010-06-10 2015-05-13 松下电器产业株式会社 Induction cooking device
JPWO2011155193A1 (en) * 2010-06-10 2013-08-01 パナソニック株式会社 Induction heating cooker
JPWO2011155200A1 (en) * 2010-06-10 2013-08-01 パナソニック株式会社 Induction heating cooker
KR101411264B1 (en) * 2012-11-29 2014-06-27 린나이코리아 주식회사 Method for canceling overheat prevention of gas range atomaticlly

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3077150B2 (en) * 1990-02-09 2000-08-14 松下電器産業株式会社 Cooking device
JP2848015B2 (en) * 1991-05-17 1999-01-20 松下電器産業株式会社 Cooking device
JP2664015B2 (en) * 1993-04-30 1997-10-15 リンナイ株式会社 Cooking equipment

Also Published As

Publication number Publication date
KR100411738B1 (en) 2003-12-18
JP2003004237A (en) 2003-01-08
KR20020096830A (en) 2002-12-31
JP3670224B2 (en) 2005-07-13

Similar Documents

Publication Publication Date Title
TW533296B (en) Heating cooker
JP2979654B2 (en) Cooking device
KR940008514B1 (en) Control system for a range
JP3133975B2 (en) Cooking device
JP4382971B2 (en) Cooker
JP3133086B2 (en) Automatic gas fire extinguisher
KR960013115B1 (en) Cooking device
JP2902592B2 (en) Cooker
JP2669739B2 (en) Cooker
JP3180079B2 (en) Cooking device
KR940008517B1 (en) Control system for a range
KR950011464B1 (en) Control apparatus for a cooking stove
JP2582986B2 (en) Stove control device
JPH0715330B2 (en) Stove controller
JP3993685B2 (en) Cooker
JP3016967B2 (en) Automatic fire extinguisher for cooker
JP2637035B2 (en) Cooking equipment
JP3904171B2 (en) Cooker
KR950004617B1 (en) Range controller
JP3180080B2 (en) Cooking device
JPH0826989B2 (en) Stove controller
JPH09310857A (en) Heating cooker
JPH0749854B2 (en) Stove controller
JPH0715331B2 (en) Stove controller
JPH05256444A (en) Control device of cooking device

Legal Events

Date Code Title Description
GD4A Issue of patent certificate for granted invention patent
MM4A Annulment or lapse of patent due to non-payment of fees