TWI624239B - Heating conditioner - Google Patents

Abstract

A heating conditioner comprising: a conditioner body; a pot-shaped container provided in the conditioner body for containing an object to be heated; a heating portion for heating the pot-shaped container; and a lid body placed on the pot-shaped container a vent having a vent to discharge the vapor in the pot-shaped container, a vent valve for opening and closing the vent, a control unit for controlling the heating power of the heating unit, and a control unit for heating the object to be conditioned After the end of the mode, the heating unit is stopped, and the object to be heated is stored at a normal temperature while the vent is closed.

Description

Heating conditioner

The present invention relates to a heating conditioner having a control portion.

In the past, a heating conditioner has been known which is provided with a pot-shaped container containing ingredients such as meat, fish or vegetables, seasonings, etc., to the conditioner body, and these heated objects are heated and conditioned. Patent Document 1 discloses an electric cooker having an exhaust passage that connects the inside and the outside of the electric cooker, and controls an exhaust valve that closes the exhaust passage to perform heat preservation adjustment. In the heat retention program, in the state in which the electric cooker is at a predetermined reference temperature or lower, when the closed state of the lid is detected for a predetermined period of time or longer, the solenoid is actuated by the row. The gas valve closes the exhaust passage. Accordingly, the past technology is a technique that attempts to effectively moisturize the electric cooker.

Advanced technical literature

Patent literature

Patent Document 1: Japanese Laid-Open Patent Publication No. 2008-67843 (Request Item 1, page 6)

However, in the electric cooker described in Patent Document 1, when the electric cooker is in a state where the electric cooker is below the preset reference temperature, the closing of the cover is detected. When the state continues for a predetermined period of time or longer, the solenoid is operated to close the exhaust passage by the exhaust valve, and the inside of the electric cooker is sealed. Therefore, during the period in which the temperature in the electric cooker is lowered, microorganisms in the air around the electric cooker may be mixed into the electric cooker through the exhaust passage. .

The present invention has been made in view of the above problems, and an object of the invention is to provide a heating conditioner capable of optimizing a state of retention of an object to be heated contained in a pot-shaped container and suppressing the incorporation of microorganisms or the like into the pot-shaped container.

The heating conditioner of the present invention comprises: a conditioner body; a pot-shaped container provided in the conditioner body to hold the object to be heated; a heating portion for heating the pot-shaped container; and a cover body placed on the pot The container has a vent for discharging the vapor in the pot, a vent valve for opening and closing the vent, a control unit for controlling the heating power of the heating unit, and the control unit for heating the object to be conditioned After the conditioning mode is completed, the heating unit is stopped, and the object to be heated is stored at a normal temperature while the vent is closed.

According to the present invention, since the save mode can be set by the mode setting unit, when the save mode is set, power is not required to be consumed, and energy can be saved.

1‧‧‧heating conditioner

2‧‧‧Processor body

3‧‧‧ pot-shaped container

3a‧‧‧Front

3b‧‧‧Hands

4‧‧‧ heating department

5‧‧‧Mode setting department

6‧‧‧ Cover

6a‧‧‧Cushion

6b‧‧‧ lid handle

6c‧‧‧ Cover

6d‧‧‧ inner cover

6f‧‧‧Card members

6e‧‧‧ openings

7‧‧‧ vent

7a‧‧‧pressure port

8‧‧‧Ventilation valve

8a‧‧‧ valve body

11‧‧‧ container sets

11a‧‧‧孔部

12‧‧‧Container temperature detector

13‧‧‧Time Measurement Department

14‧‧‧Chain section

15‧‧‧匣盖

15a‧‧‧Vapor inlet

15b‧‧‧Vapor discharge

16‧‧‧In-containment temperature detection department

21‧‧‧Control Department

22‧‧‧Judgement means

23‧‧‧ mode execution means

24‧‧‧Memory Department

31‧‧‧ Pressure Adjustment Department

32‧‧‧pressure regulator

33‧‧‧ Pressure regulating device

34‧‧‧Valve base

35‧‧‧ frame

36‧‧‧Valve room

37‧‧‧Regulating room

38‧‧‧Regulating space cushion

51‧‧‧heated objects

52‧‧‧food

53‧‧‧ Soup juice

Fig. 1 is a side view showing the heating conditioner 1 according to the first embodiment of the present invention.

Fig. 2 is a side view showing a state in which the vent 7 of the heating conditioner 1 according to the first embodiment of the present invention is opened.

Fig. 3 is a side view showing a state in which the vent 7 of the heating conditioner 1 according to the first embodiment of the present invention is closed.

Fig. 4 is a block diagram showing the heating conditioner 1 according to the first embodiment of the present invention.

Fig. 5 is a flow chart showing the operation in the conditioning mode C in the first embodiment of the present invention.

Fig. 6 is a flow chart showing the operation in the normal temperature storage mode P in the first embodiment of the present invention.

Fig. 7 is a flow chart showing the operation of the heating storage mode K in the first embodiment of the present invention.

Fig. 8 is a flow chart showing the operation in the reheating mode R in the second embodiment of the present invention.

Fig. 9 is a side view showing the heating conditioner 1 according to the third embodiment of the present invention.

Fig. 10 is a flow chart showing the operation in the conditioning mode C in the third embodiment of the present invention.

Fig. 11 is a flow chart showing the operation in the reheating mode R in the fourth embodiment of the present invention.

Hereinafter, an embodiment of the heating conditioner of the present invention will be described with reference to the drawings. Further, the present invention is not limited to the following embodiments. In addition, in the first drawing, the relationship of the dimensions of the respective constituent elements in the following drawings may be different from the actual article.

Embodiment 1

Fig. 1 is a side view showing the heating conditioner 1 according to the first embodiment of the present invention. The heating conditioner 1 will be described based on this first drawing. As shown in Figure 1, the heating conditioner 1 package The conditioner body 2 and the pot-shaped container 3 disposed in the conditioner body 2 are included.

(conditioner body 2)

The heating device 1 is provided, and the pot-shaped container 3 containing the food material 52 such as meat, vegetables, and the like and the heated material 51 of the soup 53 is placed in the conditioner body 2, and heated by the heating unit 4, thereby being adjusted by the heating unit 4. Heating object 51. In addition to the heating unit 4, the conditioner body 2 further includes a container cover 11, a mode setting unit 5, a container temperature detector 12, a time measuring unit 13, and a control unit 21.

(heating section 4)

The heating unit 4 is constituted by, for example, a heating coil, and the control unit 21 controls the energization of the heating coil to induce heating of the pot-shaped container 3. Further, the heating unit 4 may be an electric heater such as a sheathed heater in addition to the heating coil.

(container sleeve 11)

Further, the container cover 11 is placed on the upper surface of the conditioner body 2, and the pot-shaped container 3 is detachably placed on the container cover 11. Further, a hole portion 11a is formed in the center portion of the container cover 11, and the container temperature detector 12 is inserted from the hole portion 11a, and the container temperature detector 12 is attached to the bottom surface of the pot-shaped container 3.

(Mode setting unit 5)

The mode setting unit 5 is provided, for example, in front of the processor body 2 (arrow Y1 direction), which is an operation display portion (touch panel) having an operation function of receiving an operation input of a user and displaying an operation input. Information and display functions such as the operating state of the heater 1 are heated. The items to be set by the mode setting unit 5 can be, for example, conditioning start and cancel, conditioning reservation, heating time, fire strength, food type, conditioning method, or automatic conditioning menu. among them, The ingredients are meat, fish and vegetables. In addition, examples of the conditioning method include cooking, steaming, and roasting. In addition, the automatic conditioning menu is a recipe for automatic conditioning. Examples of this automatic conditioning menu are curry, stew, and braised pork.

In addition to the above items, the usage mode setting unit 5 can also set the storage mode, that is, the setting of the normal temperature storage mode P or the warm storage mode K, and can also set the reheating mode R. Here, the normal temperature storage mode P is a mode in which the heating target 51 is stored at a normal temperature after the heating mode 51 is heated to perform the conditioning mode C, and the so-called warm storage mode K is in the conditioning mode C. After the end, the heated object 51 is heated and stored in a mode. Further, the so-called reheating mode R is a mode in which the object 51 to be conditioned is heated again. Further, the items displayed by the mode setting unit 5 include, for example, the state of the heating conditioner 1 during conditioning or reservation standby, the content of the set conditioning menu, the scheduled time at which the conditioning is completed, and the current time. The specific configuration of the mode setting unit 5 is not limited to the above example. For example, an operation display unit having an operation display function may be separately provided, and the mode setting unit 5 may be automatically set by the control unit 21 in response to a menu or the like.

(container temperature detector 12)

The container temperature detector 12 is composed of, for example, a thermistor which is inserted into the hole portion 11a of the container cover 11 and attached to the bottom surface of the pot-shaped container 3 as described above. Thereby, the container temperature detector 12 detects the temperature of the bottom of the pot-shaped container 3. The container temperature detector 12 is pushed upward (in the direction of the arrow Z1) by an elastic member (not shown) such as a spring, and is in contact with the bottom surface of the pot-shaped container 3 housed in the container cover 11. Then, the temperature-related information of the pot-shaped container 3 detected by the container temperature detector 12 is output to the control unit 21. In addition, the specific structure of the temperature detection department It is not limited to the thermistor, and may be a contact type temperature sensor that is in contact with the pot-shaped container 3 to detect the temperature thereof. Further, the container temperature detector 12 may be a non-contact temperature sensor that detects the temperature of the pot-shaped container 3 in a non-contact manner, such as an infrared sensor or the like.

(Time measuring unit 13)

The time measuring unit 13 measures the elapsed time based on the instruction signal transmitted from the control unit 21. The time measured by the time measuring unit 13 is output to the control unit 21. The time measured by the time measuring unit 13 is, for example, the heating time of the heating unit 4, the storage time in the normal temperature storage mode P, or the reheating time in the reheating mode R.

(Control unit 21)

The control unit 21 controls the supply amount of the high-frequency current that is supplied to the heating unit 4 in accordance with the output of the mode setting unit 5, the container temperature detector 12, or the time measuring unit 13. Further, in addition to this, the control unit 21 also controls various operations in the heating conditioner 1. The control unit 21 may be constituted by a hardware of a circuit element that realizes its function, or may be configured as a computing device such as a microprocessor or a central processing unit (CPU), and a software executed thereby.

(potted container 3)

Next, the pot-shaped container 3 will be described. The pot-shaped container 3 is made of, for example, a material containing a magnetic metal that generates heat by induction heating in the heating unit 4, and is formed into a bottomed cylindrical shape. Further, a flange 3a is provided on the peripheral edge portion of the upper end of the pot-shaped container 3, and two handle portions 3b made of, for example, resin are provided on the side portion of the pot-shaped container 3. In the inside of the pot-shaped container 3, the foodstuff 52 of meat, vegetables, etc., and the to-be-heated material 51 of the soup 53 are contained.

(cover 6)

The lid body 6 is placed on the pot-shaped container 3. The lid body 6 is made of a metal such as stainless steel, and a lid gasket 6a is formed on the peripheral edge portion of the lid body 6. The lid liner 6a is a sealing material that secures the sealing property of the flange 3a provided on the peripheral edge portion of the upper end of the pot-shaped container 3. Further, a lid handle 6b is provided at the center of the lid body 6.

(vent 7 and vent valve 8)

The lid body 6 is provided with a vent port 7 for discharging the vapor in the pot-shaped container 3, and the vent port 7 is provided with a vent valve 8 for opening and closing the vent port 7. The vent valve 8 is composed of, for example, a rubber-like gasket having elasticity. Fig. 2 is a side view showing a state in which the vent 7 of the heating conditioner 1 according to the first embodiment of the present invention is opened. Fig. 3 is a side view showing a state in which the vent 7 of the heating conditioner 1 according to the first embodiment of the present invention is closed. When the pot-shaped container 3 is heated, the pressure in the pot-shaped container 3 rises due to the water vapor generated by the object 51 heated in the pot-shaped container 3 or the expanded air. This pressure pushes up the vent valve 8, as shown in Fig. 2, so that the vent 7 is in an open state. At this time, the water vapor W or the like in the pot-shaped container 3 is discharged to the outside of the pot-shaped container 3 through the vent port 7.

On the other hand, when the heating of the pot-shaped container 3 is stopped, the water vapor or the air in the pot-shaped container 3 is cooled, so that the pressure inside the pot-shaped container 3 is lowered. Since the pressure is lowered, the force pushing up the vent valve 8 is no longer actuated. As shown in Fig. 3, the vent 7 is closed, so that the ventilation of the inside and the outside of the pot-shaped container 3 is blocked. Thereafter, the pressure inside the pot-shaped container 3 is lowered due to a decrease in the temperature inside the pot-shaped container 3. Thereby, the adhesiveness of the vent valve 8 and the vent port 7 is high, and the airtightness in the pot-shaped container 3 is improved. Further, the opening and closing of the lid body 6 and the vent hole 7 are not limited to the above examples, and may be as described in the third embodiment. The opening and closing of the vent 7 is performed in response to the energization state.

Next, the control unit 21 will be described. Fig. 4 is a block diagram showing the heating conditioner 1 according to the first embodiment of the present invention. As shown in FIG. 4, when various operations are performed by the mode setting unit 5, the control unit 21 makes a heating program suitable for the length of the input heating time, the strength of the heating, etc., based on the signal input from the mode setting unit 5, based on the signal input from the mode setting unit 5. The heating unit 4 operates to perform a conditioning mode C for heating and conditioning the object 51 to be heated. Further, as described above, the control unit 21 outputs a drive signal to the heating unit 4 based on the signal input from the container temperature detector 12 and the time measuring unit 13 to control the operation of the heating unit 4.

(memory unit 24)

Further, the heating conditioner 1 has a storage unit 24 for storing, for example, a fact that the normal temperature storage mode P or the warm storage mode K is set in the mode setting unit 5. Further, the storage unit 24 memorizes the temperature preset in the warm storage mode K, the heating program suitable for various conditioning menus, and the like.

(judging means 22)

Further, the control unit 21 includes a determination means 22 and a mode execution means 23. The determination means 22 is means for determining that the normal temperature storage mode P or the warm storage mode K is set in the mode setting unit 5.

(Mode execution means 23)

Further, the mode execution means 23 determines that the normal temperature storage mode P is set when the determination means 22 is set, and performs different operations when the determination means 22 determines that the warm storage mode K is set.

(Normal temperature storage mode P)

When the determination means 22 determines that the normal temperature storage mode P is set, After the heating unit 4 is stopped and the conditioning mode C is completed, the control unit 21 stops the heating unit 4 and stores the object to be heated at normal temperature in a state where the vent port 7 is closed. Further, the control unit 21 may be configured to control the vent valve 8 such that the vent port 7 is closed. Thereby, the object 51 to be heated can be stored in a state where it is stored at room temperature (that is, in a state where the temperature of the microorganism is likely to be propagated is generally less than 60 degrees Celsius). In the first embodiment, as described above, the opening and closing of the vent port 7 can be automatically performed in accordance with the fluctuation of the pressure in the pot-shaped container 3 caused by the energization of the heating unit 4.

(warm save mode K)

Further, when the determination means 22 determines that the warm-up storage mode K is set, after the heating unit 4 is stopped and the conditioning mode C is completed, the heating unit 4 is restarted and set in the set temperature memorized by the storage unit 24. action. Thereby, the object 51 to be heated is stored by heating.

Next, the operation of the heating conditioner 1 of the first embodiment will be described. First, the user mixes the food material 52 such as meat and vegetables, and the soup 53 made of seasonings such as water, wine, or soy sauce in the pot-shaped container 3. Next, the pot-shaped container 3 containing the objects 51 to be heated is placed on the container cover 11 of the conditioner body 2, and the lid body 6 is covered. Then, in the mode setting unit 5, for example, "firepower. Strong", "heating time of 10 minutes", and "normal temperature storage" are set by the setting key. In this state, when the start button is pressed to instruct to start the heating operation, the control unit 21 starts the conditioning using the conditioning mode C. In addition, when "normal temperature storage" is set, the mode execution means 23 executes the normal temperature storage mode P. Further, when "warm storage" is set, the mode execution means 23 executes the warm storage mode K.

(conditioning mode C)

First, the operation of heating the conditioner 1 in the conditioning mode C will be described. Figure 5 shows A flowchart showing the operation in the conditioning mode C in the first embodiment of the present invention. As shown in Fig. 5, when the conditioning mode C is started, the heating unit 4 is energized (step S1). At this time, the set power based on "firepower. Strong" set by the mode setting unit 5 is energized. Then, the time measuring unit 13 starts measuring the heating time th (that is, the elapsed time from the start of heating) (step S2). Next, it is judged whether or not the heating time th exceeds the preset time t1 (step S3). As described above, since the "heating time is 10 minutes" is set in the mode setting unit 5, in this case, t1 is 10 minutes.

Then, in step S3, when the heating time th has not exceeded t1, the process returns to step S2 (NO in step S3). On the other hand, when the heating time th exceeds t1, the next step S4 is performed, the heating unit 4 is stopped, and the conditioning mode C is ended. As described above, the control unit 21 determines the stop of the heating unit 4 based on the time measured by the time measuring unit 13. Thereafter, the determination means 22 determines whether the normal temperature storage mode P or the warm storage mode K is set (step S5). When the determination means 22 determines that the normal temperature storage mode P is set, the process proceeds to step A. If the determination means 22 determines that the warm storage mode K is set, the process proceeds to step B.

(Normal temperature storage mode P)

Next, the operation of heating the conditioner 1 in the normal temperature storage mode P will be described. Fig. 6 is a flow chart showing the operation in the normal temperature storage mode P in the first embodiment of the present invention. When the process proceeds from step S5 to step A in step S5, as shown in Fig. 6, first, the measurement storage time tp (the elapsed time from the start of the normal temperature storage mode P) is started (step S11). At this time, since the heating unit 4 is maintained in a stopped state, the water vapor or the air in the pot-shaped container 3 is cooled, and the pressure in the pot-shaped container 3 is lowered. As this pressure is lowered, the vent valve 8 is lowered and the vent 7 is closed (step S12). Next, it is judged whether or not the storage time tp is less than the preset time t2 (step S13). This t2 is, for example, 24 hours. When the storage time tp does not exceed t2, the next step S14 is performed (YES in step S13).

In this step S14, it is determined whether or not the button that has ended the normal temperature storage mode P in the mode setting unit 5 is pressed. If the button has not been pressed, the process returns to step S13 (NO in step S14). On the other hand, when the button that has ended the normal temperature storage mode P is pressed, the normal temperature storage mode P ends (YES in step S14). Further, in step S13, when the storage time tp exceeds t2 (NO in step S13), the fact is notified to the user (step S15). The notification means may be, for example, that an LED is provided in the mode setting unit 5 to turn the LED on. Further, a sound generating unit may be provided in the heating conditioner 1, and a buzzer sound may be emitted from the sound generating unit. After the user is notified, the normal temperature storage mode P ends.

(warm save mode K)

Next, the operation of heating the conditioner 1 in the warm storage mode K will be described. Fig. 7 is a flow chart showing the operation of the heating storage mode K in the first embodiment of the present invention. When proceeding from step S5 to step B in Fig. 5, as shown in Fig. 7, first, the heating unit 4 is energized (step S21). Next, it is judged whether or not the bottom temperature θ detected by the container temperature detector 12 is equal to or lower than the preset temperature θ1 (step S22). When it is determined that the bottom temperature θ is equal to or less than θ1 (YES in step S22), that is, when the bottom temperature θ is less than the temperature θ1, it is determined that the temperature is insufficient, and the electric power supplied to the heating unit 4 is increased (step S23). Then, it is determined whether or not the button for ending the warm storage mode K in the mode setting unit 5 is pressed (step S24). If the button is not pressed, the process returns to step S22 (NO in step S24). On the other hand, when the button for ending the warm-up storage mode K is pressed, the warm-up storage mode K ends (YES in step S24).

Further, in step S22, when it is determined that the bottom temperature θ is greater than the temperature θ1 (NO in step S22), it is further determined whether or not the bottom temperature θ is greater than the temperature θ2 (step S25). This temperature θ2 is set to be higher than the temperature θ1 (temperature θ2 > temperature θ1). When the bottom temperature θ is higher than the temperature θ2 (YES in step S25), it is determined that the temperature is too high, and the heating unit 4 is stopped (step S26). Thereby, the control unit 21 detects the bottom temperature θ of the pot-shaped container 3 based on the container temperature detector 12, and determines the stop of the heating unit 4. Then, step S24 is performed. When the bottom temperature θ is equal to or lower than the temperature θ2 (NO in step S25), that is, when the bottom temperature θ satisfies the temperature θ1 < temperature θ ≦ temperature θ2, it is determined that the heating is properly performed and the process proceeds to step S24.

As described above, in the normal temperature storage mode P, after the heating and conditioning, the heating unit 4 is stopped, whereby the vent 7 is closed, and the heating unit 4 is stopped, and the pot-like container 3 is naturally cooled. Therefore, it can be stored hygienically. That is, the bacteria which cause spoilage or food poisoning are first killed by the heating at the time of conditioning, and then the pot-shaped container 3 is sealed, and the object 51 to be heated is stored. Thereby, in the storage of the object 51 to be heated, it is possible to prevent bacteria from being mixed into the pot-shaped container 3, and as a result, it is possible to suppress contamination of the object 51 due to bacteria. Further, during heating, the inside of the pot-shaped container 3 is filled with water vapor generated by the object 51 to be heated, and then directly sealed, whereby the steam is cooled during the storage period, so that the pot-shaped container 3 becomes almost vacuum. status. Thereby, deterioration (for example, discoloration) caused by acidification of the object 51 to be heated can be suppressed during storage.

Further, since the heating unit 4 is stopped during storage of the object 51 to be heated, energy can be saved. In addition, since the object to be heated 51 in the pot-shaped container 3 is naturally cooled without being stored in a warm state, the object 51 to be heated is easily odorized by the heat diffusion effect. Keeping the object to be heated at room temperature like this 51, can get a better taste than just after conditioning. Further, in the warm storage mode K, the program for heating the object 51 to be heated again can be omitted, and the object 51 to be heated can be eaten. As described above, the heating conditioner 1 can be appropriately set by the user to be stored at room temperature or warmed, so that it has a considerably good usability.

In the first embodiment, the control unit 21 executes the conditioning mode C based on the information of "firepower, strongness", "heating time of 10 minutes", and "normal temperature storage" set by the user mode setting unit 5 before the start of heating. Then, the normal temperature storage mode P is executed. However, the control unit 21 can execute the conditioning mode C and the normal temperature storage mode P by setting the contents of the automatic conditioning menu (for example, "curry") and "normal temperature storage" of the specified recipe. . In addition, the type of ingredients or the conditioning method can also be set without setting the automatic conditioning menu.

Further, in the normal temperature storage mode P, when the conditioning mode C ends, the object 51 is heated due to the residual temperature. Therefore, in the conditioning mode C when the mode setting unit 5 sets the automatic conditioning menu, the type of the foodstuff, or the conditioning method, the heating can be changed depending on whether or not "normal temperature storage" is set (that is, the normal temperature storage mode P is set). time. For example, when "normal temperature storage" is set, in order to prevent excessive heating of the object 51 due to the residual temperature, the heating time can be shortened. Specifically, when only the "Curry" of the automatic conditioning menu is set and the start button is pressed, the heating time is 40 minutes. On the other hand, when "Curry" and "Normal temperature storage" of the automatic conditioning menu are set and the start button is pressed, the heating time is 25 minutes, which is shorter than 40 minutes. As described above, in the normal temperature storage mode P, since the object 51 can be heated by the residual temperature, energy can be further saved. In addition, the heating caused by the residual temperature is small because the convection in the pot-shaped container 3 is small. The object 51 is not boiled, and as a result, a good taste can be obtained.

Further, in the normal temperature storage mode P, when the storage time exceeds the preset time, the notification is notified to the user. In this way, even if the user forgets the saved thing because he is not paying attention, he can be reminded to notice the fact that it is being saved. In addition, when the quality of the object to be heated 51 is set to be notified when the time is within an appropriate limit of storage, the object 51 can be consumed without being wasted. In addition, the notification may be performed when the preset time is not exceeded, and the storage time (the elapsed time after the normal temperature storage mode P is started) is displayed in the mode setting unit 5. Thereby, the user can easily know the storage time from the start of the normal temperature storage mode P. Therefore, it is possible to suppress the user from storing the object 51 to be heated for a long time. Therefore, it is more secure and more convenient.

Embodiment 2

Next, the heating conditioner 1 of the second embodiment will be described. Fig. 8 is a flow chart showing the operation in the reheating mode R in the second embodiment of the present invention. The second embodiment differs from the first embodiment in that it does not directly move to the normal temperature storage mode P or the warm storage mode K after conditioning, but performs the reheating mode R after conditioning, and then moves to the normal temperature storage mode. P or warm storage mode K, and the configuration of the heating conditioner 1 is the same as that of the first embodiment. In the second embodiment, the same components as those in the first embodiment are denoted by the same reference numerals, and the description thereof will be omitted, and the differences from the first embodiment will be mainly described.

(reheat mode R)

The reheating mode R is applied, for example, to the case where the remaining food material 52 is stored in the pot-shaped container 3 after the food material 52 having been eaten has been eaten and the food material 52 remains. First, the user will be wearing potato stew, curry, miso The pot-shaped container 3 of the heated object 51 of the soup is placed on the container cover 11 of the conditioner body 2, and the lid body 6 is covered. Then, in the mode setting unit 5, "reheat" and "normal temperature storage" are set using the setting keys. In this state, when the start button is pressed to instruct to start the reheat operation, the control unit 21 executes the reheating mode R.

As shown in Fig. 8, when the reheating mode R is started, the heating unit 4 is energized to heat the pot-shaped container 3 (step S31). Next, it is judged whether or not the bottom temperature θ detected by the container temperature detector 12 is equal to or higher than the preset temperature θ3 (step S32). When it is determined that the bottom temperature θ is equal to or less than θ3, it is determined that the temperature is insufficient, and the process returns to step S31, and the heating unit 4 is continuously energized (step S32, No). On the other hand, when it is judged that the bottom temperature θ is larger than the temperature θ3 (YES in step S32), the time measuring unit 13 starts measuring the reheating time tr (that is, the elapsed time after the bottom temperature θ exceeds θ3) (step S33).

Next, it is judged whether or not the bottom temperature θ detected by the container temperature detector 12 is equal to or lower than the preset temperature θ4 (step S34). This temperature θ4 is set to be higher than the temperature θ3 (temperature θ4 > temperature θ3). When it is determined that the bottom temperature θ is equal to or less than θ4 (YES in step S34), that is, when the bottom temperature θ is less than the temperature θ4, it is determined that the temperature is insufficient, and the electric power supplied to the heating unit 4 is increased (step S35). Next, it is judged whether or not the reheating time tr exceeds the preset time t3 (step S36). Then, in step S36, when the reheating time tr has not exceeded t3, the process returns to step S34 (NO in step S36). On the other hand, when the reheating time tr exceeds t3, the next step S37 is performed to stop the heating unit 4 and the reheating mode R ends.

Further, in step S34, when it is determined that the bottom temperature θ is greater than the temperature θ4 (NO in step S34), it is further determined whether or not the bottom temperature θ is greater than the temperature θ5 (step S38). This temperature θ5 is set to be higher than the temperature θ4 (temperature θ5>temperature θ4). and, When the bottom temperature θ is higher than the temperature θ5 (YES in step S38), it is determined that the temperature is too high, and the heating unit 4 is stopped (step S39). Then, step S36 is performed. When the bottom temperature θ is equal to or lower than the temperature θ5 (NO in step S38), that is, when the bottom temperature θ satisfies the temperature θ4 <temperature θ ≦ temperature θ5, it is determined that the heating is performed at an appropriate temperature, and step S36 is performed. Here, the appropriate temperature is a temperature at which the object 51 in the pot-shaped container 3 is at a sterilizable temperature and the object 51 is not scorched. After the heating unit 4 is stopped in step S37, it is determined by the determination means 22 that the normal temperature storage mode P or the warm storage mode K is set as in the first embodiment (step S5). The operation in the normal temperature storage mode P and the warm storage mode K is also the same as in the first embodiment.

As described above, in the normal temperature storage mode P after the eating, the vent port 7 is closed by stopping the heating unit 4 after the reheating, and the heating unit 4 is stopped. Since the pot-shaped container 3 is maintained in an airtight state, the object 51 to be heated contained in the pot-shaped container 3 can be hygienically stored. When the object 51 to be heated in the pot-shaped container 3 is placed on the dish, there is a possibility that bacteria which are a cause of spoilage or food poisoning may be mixed in, or bacteria which float in the air when the cover body 6 is opened may be mixed. However, even after the bacteria are mixed into the pot-shaped container 3 after the completion of the conditioning, the bacteria can be killed by reheating, and then the pot-shaped container 3 is sealed and the object 51 to be heated is stored. Thereby, in the storage of the object 51 to be heated, it is possible to prevent bacteria from being mixed into the pot-shaped container 3, and as a result, it is possible to suppress contamination of the object 51 by bacteria.

Further, as in the first embodiment, since the heating unit 4 is stopped during storage, energy can be saved. In addition, since the object to be heated in the pot-shaped container 3 is naturally cooled without being stored in the warm state, it is thermally expanded. The effect of the dispersion makes the object 51 to be easily tasted. By storing the object 51 to be heated at normal temperature as described above, it is possible to obtain a taste better than that after the heat treatment.

Further, the pot-shaped container 3 is heated based on the detection temperature of the container temperature detector 12, whereby the object 51 to be heated, particularly the food material 52 in the pot-shaped container 3, can be kept at a sterilizable temperature and the food material 52 is not allowed. The temperature of the degree of charring. Therefore, it is possible to achieve both hygiene and deliciousness. In addition, in order to properly perform sterilization, it is necessary to maintain the state of the object to be heated 51 at a constant temperature or higher for a certain period of time or longer. In the second embodiment, the reheating time after reaching the sterilizable temperature θ3 is measured to perform heating. Therefore, sterilization can be performed more appropriately. Further, the operation of the reheating mode R can also be performed in the conditioning mode C. In addition, the operation of the reheating mode R may be performed every time the elapsed time of the normal temperature storage mode P exceeds the preset time. Hygienicity can be ensured by regular reheating.

Embodiment 3

Next, the heating conditioner 1 of the third embodiment will be described. Fig. 9 is a side view showing the heating conditioner 1 according to the third embodiment of the present invention. The third embodiment differs from the first embodiment in that the heating conditioner 1 is a heating conditioner 1 that can be heated using a pressure higher than atmospheric pressure. In the third embodiment, the same components as those in the first embodiment are denoted by the same reference numerals, and the description thereof will be omitted, and the differences from the first embodiment will be mainly described.

As shown in Fig. 9, the heating conditioner 1 includes a conditioner body 2, a pot-shaped container 3 provided in the conditioner body 2, and a lid body 6 placed on the conditioner body 2 and the pot-shaped container 3.

(conditioner body 2)

The conditioner body 2 further includes: a heating portion 4, a container sleeve 11, and a temperature detection of the container The cutter 12, the hinge portion 14, the time measuring portion 13, and the control portion 21 are formed in a bottomed cylindrical shape. In addition, a handle (not shown) for carrying the heating conditioner 1 may be disposed on the conditioner body 2. The handle is a shape spanning the cover 6, and its both ends are axially supported on the upper and side portions of the conditioner body 2. Moreover, the direction of rotation of the handle is made to coincide with the direction of rotation of the cover 6. Thereby, when the user carries the heating conditioner 1, the handle is rotated so as to be held directly above the pivot point of the handle, so that the heating conditioner 1 can be carried by holding the handle.

(heating section 4)

The heating unit 4 is constituted by, for example, a heating coil, and the control unit 21 controls the energization of the heating coil to induce heating of the pot-shaped container 3. Further, the heating unit 4 may be an electric heater such as a sheathed heater in addition to the heating coil. Further, in Fig. 9, the heating portion 4 is provided at a position opposite to the bottom surface of the pot-shaped container 3 in the conditioner body 2, but in addition to this, it may be disposed at a position opposite to the side surface of the pot-shaped container 3. .

(container sleeve 11)

Further, the container cover 11 covers the inner wall of the conditioner body 2, and is formed in a bottomed cylindrical shape along the inner wall of the conditioner body 2. Further, the pot-shaped container 3 is detachably received inside the container case 11. Further, a hole portion 11a is formed in the center portion of the container cover 11, and the container temperature detector 12 is inserted from the hole portion 11a, and the container temperature detector 12 is attached to the bottom surface of the pot-shaped container 3.

(container temperature detector 12)

The container temperature detector 12 is composed of, for example, a thermistor which is inserted into the hole portion 11a of the container cover 11 and attached to the bottom surface of the pot-shaped container 3 as described above. Thereby, the container temperature detector 12 detects the temperature of the bottom of the pot-shaped container 3. The container The temperature detector 12 is pushed upward (in the direction of the arrow Z1) by an elastic member (not shown) such as a spring, and is in contact with the bottom surface of the pot-shaped container 3 housed in the container cover 11. Then, the temperature-related information of the pot-shaped container 3 detected by the container temperature detector 12 is output to the control unit 21. Further, the specific configuration of the temperature detecting unit is not limited to the thermal resistor, and may be a contact type temperature sensor that is in contact with the pot-shaped container 3 to detect the temperature thereof. Further, the container temperature detector 12 may be a non-contact temperature sensor that detects the temperature of the pot-shaped container 3 in a non-contact manner, such as an infrared sensor or the like.

(hinlet portion 14)

The hinge portion 14 is provided at the upper end edge portion of the conditioner body 2, and is a device that supports the lid body 6 so as to be freely openable and closable.

(Time measuring unit 13)

The time measuring unit 13 measures the elapsed time based on the instruction signal transmitted from the control unit 21. The time measured by the time measuring unit 13 is output to the control unit 21. The time measured by the time measuring unit 13 is, for example, the heating time of the heating unit 4, the storage time in the normal temperature storage mode P, or the reheating time in the reheating mode R.

(Control unit 21)

The control unit 21 controls the supply amount of the high-frequency current that is supplied to the heating unit 4 in accordance with the output of the mode setting unit 5, the container temperature detector 12, or the time measuring unit 13. Further, in addition to this, the control unit 21 also controls various operations in the heating conditioner 1. The control unit 21 may be constituted by a hardware of a circuit element that realizes its function, or may be configured as a computing device such as a microprocessor or a central processing unit (CPU), and a software executed thereby.

(potted container 3)

Next, the pot-shaped container 3 will be described. The pot-shaped container 3 is made of, for example, a material containing a magnetic metal that generates heat by induction heating in the heating unit 4, and is formed into a bottomed cylindrical shape. Further, a flange 3a is provided on the peripheral edge portion of the upper end of the pot-shaped container 3, and two handle portions (for example, not shown) made of resin, for example, may be provided in the pot-shaped container 3. Thereby, when the fresh-warmed hot-pot shaped container 3 is moved to the dining table, the pot-shaped container 3 can be moved by hand without using the heat insulating glove.

(cover 6)

Next, the cover body 6 will be described. The lid body 6 has an outer lid 6c and an inner lid 6d. The outer cover 6c constitutes an upper portion and a side portion of the lid body 6, and the lid 15 is detachably attached to the outer lid 6c. Further, a mode setting unit 5 is provided on the upper surface of the outer cover 6c. The inner lid 6d is detachably provided on the lower surface of the outer lid 6c, that is, the surface facing the pot-shaped container 3, and the inner lid 6d is made of a metal such as stainless steel. Further, a cover pad 6a is formed on the peripheral portion of the inner lid 6d. The lid liner 6a is a sealing material that secures the sealing property of the flange 3a provided on the peripheral edge portion of the upper end of the pot-shaped container 3. Further, between the inner lid 6d and the outer lid 6c, a container inner temperature detecting portion 16 is provided. Further, an opening 6e is formed in the center of the inner lid 6d, and the pressure adjusting portion 31 is provided in the opening 6e.

(Pressure adjusting unit 31)

Next, the pressure adjustment unit 31 will be described. The pressure adjusting portion 31 is a device that adjusts the pressure in the pot-shaped container 3, and includes a pressure regulating valve 32 and a pressure regulating device 33 that drives the pressure regulating valve 32.

(pressure regulating valve 32)

The pressure regulating valve 32 includes: a valve base 34 forming a pressure regulating port 7a as a vent; A valve body 8a of a spherical vent valve placed on the valve base 34; a frame 35 for accommodating the valve chamber 36 of the valve body 8a. The valve base 34 is mounted in the opening 6e formed in the center of the inner lid 6d, and in the state where the lid body 6 is closed, the inside and the outside of the pot-shaped container 3 are ventilated through the pressure regulating port 7a, and the inside of the pot-shaped container 3 is The vapor flows to the outside through the pressure regulating port 7a. Further, the valve body 8a is changed in position on the upper surface of the valve base 34, and the pressure regulating port 7a is opened and closed corresponding to the position thereof. When the valve body 8a is located directly above the pressure regulating port 7a, the valve body 8a blocks the pressure regulating port 7a by its own weight, so that the pot-shaped container 3 is maintained at a preset pressure. Further, when the valve body 8a is moved to a position other than directly above the pressure regulating port 7a by the force applied from the pressure regulating device 33, the pressure regulating port 7a is opened to lower the pressure of the pot-shaped container 3. Further, the frame body 35 surrounds the periphery of the valve body 8a, thereby suppressing the valve body 8a from coming off the valve base 34.

Further, the pressure regulating valve 32 protrudes from the upper surface of the inner lid 6d toward the outer lid 6c, and the inner lid 6d is attached to the outer lid 6c, and the pressure regulating valve 32 is inserted into the pressure regulating chamber 37 provided on the lower surface of the outer lid 6c. status. The pressure regulating chamber 37 is a space surrounded by the pressure regulating space pad 38, the outer cover 6c, and the inner cover 6d which are mounted under the outer cover 6c. The pressure regulating space pad 38 is for suppressing the steam in the pressure regulating chamber 37. It leaks between the outer cover 6c and the inner cover 6d and the outside of the pressure regulating chamber 37.

(pressure regulating device 33)

The pressure regulating device 33 is controlled by the control unit 21 and is a device that operates the pressure regulating valve 32. The pressure regulating device 33 includes: a solenoid (not shown); a plunger driven by energizing the solenoid (not shown); and a valve body fixed to the tip of the plunger An operating body at a position opposite to 8a (not shown); and a spring that pushes the operating body in the direction of the valve body 8a (not shown). The solenoid is energized according to the signal transmitted from the control unit 21, corresponding to the presence or absence of the energization. (ON or OFF) to switch the position of the plunger and the operating body.

When the solenoid is not energized, the plunger and the operating body are pressed by the spring to be in a state of protruding toward the valve body 8a (in the direction of the arrow Y2). Thereby, the valve body 8a is pressed by the operating body, and is removed from the pressure regulating port 7a, and the inside and the outside of the pot-shaped container 3 are ventilated. Therefore, the pressure inside the pot-shaped container 3 does not rise. On the other hand, when the solenoid is energized, the plunger and the operating body are attracted to the opposite direction of the valve body 8a (in the direction of the arrow Y1). Thereby, the valve body 8a is not pressed by the operating body, and the pressure regulating port 7a is plugged, and the inside and the outside of the pot-shaped container 3 are blocked. Further, the pressure adjustment unit 31 is not limited to the above configuration. The configuration can be appropriately changed as long as the pressure inside the pot-shaped container 3 can be switched to a state of atmospheric pressure or a state of high pressure higher than atmospheric pressure.

(匣盖15)

The lid 15 is a device for easing the overflow from the boiling of the pan-shaped container 3, and has a vapor inlet port 15a and a vapor discharge port 15b. The vapor inlet port 15a has a valve (not shown) that moves up and down in accordance with the vapor pressure generated in the conditioning, and is connected to the pressure regulating chamber 37 provided in the lid body 6. Further, the steam discharge port 15b allows the vapor passing through the valve of the steam inlet port 15a to be discharged to the outside through the steam discharge port 15b. The vapor that has flowed into the pressure regulating chamber 37 through the pressure regulating valve 32 enters the lid 15 from the vapor inlet port 15a, flows into the lid 15 and flows out of the lid 15 from the vapor outlet port 15b. Thereby, in the event that the object to be heated 51 is boiled from the pot-shaped container 3, the lid 15 can be used to alleviate the boiling and overflowing.

(Mode setting unit 5)

The mode setting unit 5 is provided, for example, in an outer cover 6c, which is an operation display unit (touch panel) having an operation function of receiving an operation input of a user, And a display function for displaying information on the operation input and heating the operating state of the processor 1 and the like. The items to be set by the mode setting unit 5 can be, for example, conditioning start and cancel, conditioning reservation, conditioning menu, presence or absence of pressure, pressure strength, or heating time. Among them, examples of the conditioning menu include items for automatically conditioning a designated recipe (for example, curry, stew, and braised pork), and items for conditioning methods such as cooking, steaming, and grilling. Items such as meat, fish, vegetables, etc.

In addition to the above items, the use mode setting unit 5 may also set the normal temperature storage mode P, the warm storage mode K, or the reheat mode R. Here, the normal temperature storage mode P is a mode in which the heating target 51 is stored at a normal temperature after the heating mode 51 is heated to perform the conditioning mode C, and the so-called warm storage mode K is in the conditioning mode C. After the end, the heated object 51 is heated and stored in a mode. Further, the so-called reheating mode R is a mode in which the object 51 to be conditioned is heated again. Further, the items displayed by the mode setting unit 5 include, for example, the state of the heating conditioner 1 during conditioning or reservation standby, the content of the set conditioning menu, the scheduled time at which the conditioning is completed, and the current time. The specific configuration of the mode setting unit 5 is not limited to the above example. For example, an operation display unit having an operation display function may be separately provided, and the mode setting unit 5 may be automatically set by the control unit 21 in response to a menu or the like. At this time, the determination means 22 determines whether or not the normal temperature storage mode P or the warm storage mode K is included in the heating program, and if so, the mode execution means 23 executes the above control.

Further, when the mode setting unit 5 performs various operations, the control unit 21 sets a heating program suitable for the input of the conditioning menu, the presence or absence of pressure, the pressure, the heating time, and the like based on the signal input from the mode setting unit 5. The heating unit 4 and the pressure regulating device 33 are operated to perform a conditioning mode C for heating and conditioning the object 51 to be heated,

(in-container temperature detecting unit 16)

The in-tank temperature detecting unit 16 is attached to the lower surface of the outer lid 6c, which is a device for detecting the temperature in the pot-shaped container 3. A part of the temperature detecting unit 16 in the container is in contact with the inner lid 6d, and the temperature detecting unit 16 in the container detects the temperature in the pot-shaped container 3 through the inner lid 6d. The in-tank temperature detecting unit 16 is composed of, for example, a thermistor. The temperature-related information of the pot-shaped container 3 detected by the temperature detecting unit 16 in the container is output to the control unit 21.

Next, the operation of the heating conditioner 1 of the third embodiment will be described. First, the user mixes the food material 52 such as meat and vegetables, and the soup 53 made of seasonings such as water, wine, or soy sauce in the pot-shaped container 3. Next, the pot-shaped container 3 containing the objects 51 to be heated is placed on the container cover 11 of the conditioner body 2, and the lid body 6 is covered. Then, in the mode setting unit 5, for example, "firepower. Strong", "heating time of 10 minutes", and "normal temperature storage" are set by the setting key. In this state, when the start button is pressed to instruct to start the heating operation, the control unit 21 starts the conditioning using the conditioning mode C. In addition, when "normal temperature storage" is set, the mode execution means 23 executes the normal temperature storage mode P. Further, when "warm storage" is set, the mode execution means 23 executes the warm storage mode K.

Fig. 10 is a flow chart showing the operation in the conditioning mode C in the third embodiment of the present invention. As shown in Fig. 10, when the conditioning mode C is started, first, the control unit 21 outputs a signal to the pressure regulating device 33, and blocks the pressure regulating port 7a by the valve body 8a (step S41). Thereafter, step S1 is executed, and the subsequent operations are the same as in the first embodiment, regardless of the conditioning mode C, the normal temperature storage mode P, and the warming storage mode K.

As described above, in the third embodiment, when the heating is performed by the heating unit 4, since the pressure regulating port 7a is closed, the inside of the pot-shaped container 3 is at a high pressure higher than the atmospheric pressure, and the object 51 is heated in this state. Therefore, the object to be heated 51 can be heated at a high temperature as compared with the case where the object to be heated 51 is heated in an atmospheric pressure state. Therefore, the bacteria in the pot-shaped container 3 can be more appropriately killed, and as a result, the hygienic property can be further improved. Further, since the object 51 to be heated is heated by a high pressure, the object 51 to be heated can be thermally permeable in a short time. Therefore, the heating time of the heating unit 4 can be reduced, and energy can be saved.

Embodiment 4

Next, the heating conditioner 1 of the fourth embodiment will be described. Fig. 11 is a flow chart showing the operation in the reheating mode R in the fourth embodiment of the present invention. The fourth embodiment differs from the third embodiment in that it does not directly move to the normal temperature storage mode P or the warm storage mode K after conditioning, but performs the reheating mode R after conditioning, and then moves to the normal temperature storage mode. P or warm storage mode K, and the configuration of the heating conditioner 1 is the same as that of the third embodiment. In the fourth embodiment, the same components as those in the first and third embodiments are denoted by the same reference numerals, and the description thereof will be omitted, and the differences from the first and third embodiments will be mainly described.

First, the pot-shaped container 3 containing the heated object 51 of the potato stew, the curry, and the miso soup is placed on the container cover 11 of the conditioner body 2, and the lid body 6 is covered. Then, in the mode setting unit 5, "reheat" and "normal temperature storage" are set using the setting keys. In this state, when the start button is pressed to instruct to start the reheat operation, the control unit 21 executes the reheating mode R.

As shown in Fig. 11, when the reheating mode R is started, first, the control unit 21 outputs a signal to the pressure regulating device 33, and blocks the pressure regulating port 7a with the valve body 8a (step). Step S42). Thereafter, the heating unit 4 is energized to heat the pot-shaped container 3 (step S43). Then, it is judged whether or not the internal temperature γ detected by the temperature detecting unit 16 in the container is equal to or greater than the preset temperature γ1 (step S44). When it is determined that the internal temperature γ is equal to or less than γ1, it is determined that the temperature is insufficient, and the process returns to step S43, and the heating of the heating unit 4 is continued (NO in step S44). On the other hand, when it is judged that the internal temperature γ is larger than the temperature γ1 (YES in step S44), the time measuring unit 13 starts measuring the reheating time tr (that is, the elapsed time after the internal temperature γ exceeds γ1) (step S33). In addition, the operation after this is the same as that of the third embodiment regardless of the reheating mode R, the normal temperature storage mode P, and the warming storage mode K. In addition, the control unit 21 may be configured to determine the stop of the heating unit 4 based on the internal temperature γ detected by the temperature detecting unit 16 in the container.

As described above, in the fourth embodiment, as in the third embodiment, the object 51 to be heated in the pot-shaped container 3 can be heated at a high temperature, and the sterilizing effect is enhanced to further improve the hygienic property. In addition, the reheating time after the detection temperature of the temperature detecting unit 16 in the container reaches the sterilizable temperature γ1 is measured to perform heating. Therefore, the pot-shaped container 3 can be more appropriately sterilized than the pot-shaped container 3 based on the detected temperature of the container temperature detector 12. Moreover, the pot-shaped container 3 is heated based on the detection temperature of the temperature detecting unit 16 in the container, whereby the object 51 to be heated, in particular, the foodstuff 52 in the pot-shaped container 3 can be sterilized at a temperature and does not allow the ingredients. The temperature of 52 degrees of charring. Therefore, it is possible to achieve both hygiene and deliciousness.

Furthermore, the present invention is not limited to the configuration described above. For example, the control unit 21 may be configured to control the heating time of the heating unit 4 based on the time measured by the time measuring unit 13 to reheat the object to be heated. This can also be based on the elapsed time after the end of the conditioning mode, or it can also be based on the reheating mode. After the elapsed time.

Claims (8)

A heating conditioner comprising: a conditioner body; a pot-shaped container provided in the conditioner body for containing an object to be heated; a heating portion for heating the pot-shaped container; and a lid body placed on the pot-shaped container a venting port for discharging the vapor in the pot-shaped container; and means for notifying the user when the storage time of the object to be heated exceeds a predetermined time; venting valve for opening and closing the vent; controlling the a control unit for the heating power of the heating unit; the mode setting unit having a function of setting a normal temperature storage mode in which the object to be heated is stored at a normal temperature after the completion of the heating mode in which the vent valve is opened, or ending the conditioning mode Then, the heating storage mode in which the object to be heated is heated and stored is used as a heat retention mode executed after the completion of the conditioning mode; the control unit has determination means for determining that the normal temperature storage mode and the addition are set in the mode setting unit. In the warm save mode, when the determination unit determines that the normal temperature storage mode is set, the control unit ends after the conditioning mode The heating unit is configured to store the object to be heated at a normal temperature in a state where the vent valve is closed, and when it is determined by the determination means that the heating mode is set, the heating unit is controlled so that After the conditioning mode is finished, energizing the heating portion to warm the object to be heated at a preset temperature; The notification means is that, in the normal temperature storage mode, when the storage time exceeds a preset time, the user is notified. The heating conditioner according to claim 1, further comprising a pressure adjusting unit that adjusts a pressure in the pot-shaped container, wherein the control unit causes the pressure adjusting unit to place the pot-shaped container when the conditioning mode is executed The pressure inside is adjusted to a pressure above atmospheric pressure. The heating conditioner according to claim 1 or 2, further comprising a container temperature detecting unit that detects a temperature of the pot-shaped container, wherein the control unit is based on a temperature detected by the container temperature detecting unit. The stop of the heating unit is judged. The heating conditioner according to claim 1 or 2, further comprising an in-tank temperature detecting unit that detects a temperature in the pot-shaped container, the control unit detecting the temperature detecting unit in the container The temperature of the heater is judged to be stopped. The heating conditioner according to claim 1 or 2, further comprising a time measuring unit that measures an elapsed time, wherein the control unit determines the stop of the heating unit based on the time measured by the time measuring unit. The heating conditioner according to claim 1 or 2, further comprising: a time measuring unit that measures an elapsed time, wherein the time measuring unit is a device that performs measurement of an elapsed time after the completion of the conditioning mode, and the control unit is based on the The time measured by the time measuring unit controls the heating unit to heat the object to be heated again. The heating conditioner according to claim 1 or 2, which can be set In the reheating mode, after the conditioning mode is finished, the object to be heated is reheated. The heating conditioner according to claim 7, further comprising a time measuring unit that measures an elapsed time, wherein the time measuring unit is a device that performs an elapsed time measurement after the end of the reheating mode, and the control unit is based on the time The heating unit controls the heating unit to heat the object to be heated again.