TW533296B - Heating cooker - Google Patents

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 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.

Reduce 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

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______ 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__ 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 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

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 · (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-. 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.

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_ 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-

(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, 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 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 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.