WO1983002818A1

WO1983002818A1 - Cooking device

Info

Publication number: WO1983002818A1
Application number: PCT/JP1983/000028
Authority: WO
Inventors: Ltd. Matsushita Electric Industrial Co.
Original assignee: Watanabe, Kenji
Priority date: 1982-02-15
Filing date: 1983-01-31
Publication date: 1983-08-18
Also published as: CA1212406A; AU549194B2; JPS58140521A; AU1153683A; JPH0228767B2

Abstract

In a cooking device such as a microwave oven which cooks automatically by detecting steam (8) produced from an article (2) being heated with a humidity sensor (12) with a cleaning means, the sensor (12) is cleaned after a cook-start signal is input, the time required until the sensor (12) returns to the operative state is used as the substantial heating time of the article (2), thereby shortening the cooking time. Heating means (3) is operated simultaneously upon the input of the cook-start signal, the heat is stopped or is reduced to a low output immediately before the cleaning of the sensor (12) is completed and the sensor is returned to the operative state, exhaust air (9) containing the steam (8) from the article (2) is forced out, and automatic cooking is then performed with the sensor (12) now in the operative state. Heating continues from the start of cooking, and the air (9) is not supplied to the sensor (12) until the sensor (12) returns to the operative state.

Description

Specification

Title of invention

Cooker

Technical field

5 The present invention relates to an automatic heater, and more particularly to a heating cooker that automatically controls heating using sensor means that is sensitive to water vapor emitted from an object to be heated. ― Background technology

Conventionally, as shown in Fig. 1, conventional microwave ovens generally have a relative humidity detection sensor that is sensitive to water vapor coming out of the object ² to be heated and that comes out of ίθ. Since ¹² is mounted in the heating chamber ¹ or the exhaust duct 11 If used for a long period of time, splashes from the heated object 2, splashes of volatile substances, oily fumes, etc. will contaminate Sen 1-2, and the initial performance and sensitivity will be reduced during use. is there. Therefore sensor element ^{1 3} of the ^second ⁵ power sale to Coil Le heater 1 4 by FIG disposed near the periphery, immediately after the start cooking energized co I le Heater 1 4, the sensor element 1 3 Heating to more than 400 ° C to burn off adhering dirt. A cleaning method that always keeps good performance and sensitivity is considered. O has been used for electronic range, etc.

At about 0, after the cleaning of this sensor ¹² is completed and power supply to the coil heater ₁₄ is stopped, the sensor 12 immediately obtains stable and good detection performance. I can do it. The reason is explained based on Fig. 3a. In Fig. 3a, the horizontal axis shows time and the vertical axis shows relative humidity, showing the change in the phase ⁵ relative humidity in the exhaust duct 1 since the start of heating. Start heating from point A

_ OMPI WIPO Only is ^, at the same time the click rie two ring sensor ^{1 2} is also started, the ambient temperature of the sensor 1 2 Coil le by temperature for heating the Heater 1 ⁴ rises rapidly, relative humidity Goes down to point B. At point B, when the temperature of the sensor ¹² reaches the specified temperature,

5 This is the end point. At point B, there is a slight overshoot due to the termination of energization of the coil heater ¹⁴ , but this time the sensor ¹² is cooled by the exhaust air and gradually returns to room temperature, so the relative humidity Rises toward point C. The temperature is gradually of'll go-between exhaust air to the progress of the heating after the cell down by ^{1 2} reached the point C has returned to steady Egutai

Although rising at T O, it descends toward point D. This is the point where the rise in relative humidity due to water vapor from the heated object 2 exceeds the fall in relative humidity due to the rise in temperature of the exhaust air! ), After that, the relative humidity becomes point E,

It rises to point F.

1 5 In general, the relative humidity change RH is detected from point D, and the output of magnetine sigma _{3 is} automatically controlled to control heating.

By the way, it is clear from Fig. 3a that the relative humidity change H occurs between the points B and C until the cleaning ends and returns to the steady state. Since the change is not due to a large amount of steam emitted from the heated object 2, it cannot be used for detecting heating. Therefore, the detection by the sensor 12 needs to wait for the time t _e .

By the way, if heating is started at a high output from the start of heating, if the object to be heated 2 is small, the time required for the sensor 12 to return to the steady state 5, that is, the time t _a Relative humidity to reach

OMPI When the temperature reaches 100% and reaches the time t _c , the relative humidity change Δ 変化 Η may not be obtained. So until the third panel b time from the start of the by Uni cooking shown in t _c has the method in which the high output after snow t _c at zero output.

However Do it according to the additional only round t _c between the to fit the actual time required for heating because it does not go all the ingredients of the heating from the start of heating in the above manner until t _c]) time efficiency惡Gu There was a disadvantage. Therefore, conventionally, by shown in FIG. ³ c urchin, it began heating at high power from the previous time t _j reaching time t _c - there is means to improve only time efficient (t _c t ^). Tokoro force, t ₁ time from the heated object ² mag actually heated hitting To determine the (-) be Iyo Unichu meaning by connexion leaving a large amount of water vapor in the high output heating determined between Good. Therefore, at present, the time (t _c- 1) can only be about ¹ O second. D. Although the time efficiency is good, there is a problem that the time efficiency has not been greatly improved.

FIG. 3d shows another conventional example. During the predetermined time t is then heated at a low power P _L, Ru Te better expression of heating is switched to high output '.

There is also a conventional example shown in Figure ³ e. This is a method that is a predetermined time 1 ^ time on, tau ₂ hours after heating at intermittent operation off ^ 'switched to continuous operation at high power. Also in this case, similarly to the above-described conventional example, the elements of the low outputs P _l , t, t, 1 ^, and τ ₂ need to be determined for the object 2 to be heated. That is, the output is determined so that a large amount of water vapor is emitted from the object 2 to be heated. But not, the energy absorption in the object to be heated ² between from the start of cooking to t _c - since a large amount of water vapor exceeds the predetermined level or more occurs, the the conventional example shown in FIG. ³ c The time efficiency can only be improved to a degree.

Disclosure of the invention

The present invention cleans the humidity sensor element within the time required from the input of the input signal of the start of cooking to the return of the humidity sensor means to the sensing state, and activates the heating means only for a predetermined time. Immediately before returning to the state where the humidity sensor means can be sensed, the heating output of the heating means is low or stopped immediately before the humidity sensor means returns to the sensing state, and the exhaust air containing the amount of water vapor or gas generated from the heated object is discharged. Or by forcibly discharging, or by temporarily bypassing the passage provided with the sensor means, and then increasing the heating output after the humidity sensor means returns to a sensible state. It is a heating cooker.

In this way, even if the object to be heated is sufficiently heated before the sensor means returns to the detectable state and a large amount of water vapor or gas is generated, the heating output is stopped or reduced immediately before returning to the detectable state. Since the output is used, the amount of generated steam or gas is reduced, and it is almost the same as the state immediately after the start of heating.After the sensor means returns to the sensible state, no heating is performed as before. It operates as if it were, and can accurately detect the heating status of the object to be heated. Therefore, in the past, only a small amount of heating could be performed so that a large amount of water vapor or gas was not generated before the sensor means returned to the sensing state, but with the above-described configuration, the cooking state could be accurately detected.

, O PI As a result, it is possible to provide a heating cooker that can be sufficiently heated and has greatly improved time efficiency.

Brief description of drawings

Figure 1 is a side sectional view of the heating cooker according to an embodiment of the present invention, Figure 2 is an enlarged perspective view of a sensor portion of the vessel, in Figure ³ a ~ e is the traditional cooking device characteristic diagram showing changes and heating patterns of relative humidity, Figure 4 a ^first. embodiment a is the cooker of the water vapor amount characteristic diagram showing the change of the present invention, Figure ⁴ b is FIG. ^{4 is a} characteristic diagram showing a heating pattern of the same unit, and FIG. Is a characteristic diagram showing a heating pattern in the ^second embodiment of the present invention, FIG. ⁴ d is a characteristic diagram showing a heating pattern in the ^third embodiment of the present invention, and FIG. 5 is a first embodiment of the present invention. FIG. 6 is another electric circuit diagram of the first embodiment, FIG. 6 is an electric circuit diagram of the second embodiment, and FIGS. 8a and 8b are fourth embodiment of the present invention. Fig. 9a, σ is a characteristic diagram showing changes in the heating pattern, the amount of water vapor, and the relative humidity of the cooking device in the example.

BEST MODE FOR CARRYING OUT THE INVENTION

(First embodiment)

In FIG. 1, reference numeral 1 denotes a heating chamber, which heats an object to be heated 2 with high-frequency energy oscillated from a magnetron 3. 4 is a fan motor], and cools the magnetron 3 and the like, and sends ventilation air into the heating room through the wind, duct 5 and air outlet 6. Exhaust air 9 containing steam 8 exiting the heated object 2 is discharged exhaust ports "1 0 through connexion exhaust duct ^{1 1.1} 2 relative exhaust air 9 in sensor means for detecting the humidity Sensitivity to humidity.Figure 2 shows the relative humidity

0

VvTPO — Ό — Sensor means (hereinafter simply referred to as sensor) ¹ Shows an enlarged version of ² . 13 is a sensor element, 14 is a coil heater provided near the periphery of the sensor element ¹³ , and ¹⁵ is a support made of ceramic material 材) ο

5 then co emissions collected by filtration Lumpur is FEATURE: heating Pawa aspect of the present invention Figure ⁴ a, on the basis of b will be described.

And are in the figure, the heating was stopped at the same time high output cooking辭始until time t _c which sensors ¹ 2 for detecting the heating and then the humidity returns to a steady state until the predetermined time t _2, after reaching the time t _a Restart heating at high power again o

That change in water vapor content of the heating chamber 1內is up o cooking zone water vapor chi ₀ of Hajimeji time t ₂ to ₃ cooking start is determined by the environment placed the microwave oven shown in Figure 4 a 15 amount of water vapor by the heating by the high output increases to x _2. However, the time t ₂ or. Al Sen ί5 Sa 1 ² sensible state becomes time to t _c is zero and output ¾ Tsutei because, during this time is not generated steam, also the vapor in the heating chamber 1 is full By the motor 4), the gas is exhausted out of the heating chamber 1, and the amount of water vapor in the heating chamber 1 is equal to the initial water vapor amount z. Since return to, the heating to the cooking start or found time t ₂ to detection of the relative humidity any affecting - is not. Moreover, between by the heat from the cooking start up time t _£]? From a large amount of even the amount of water vapor is generated and the time t ₂ to t _a, because it is possible to return to almost the initial environmental conditions, cooking sufficiently by the heating time period of o Therefore t is Ru can be added to energy tongue D between the start to t _2, a 5 also that the time efficiency is improved.

ΟΖνίΡΙ WIFO FIG. 5 shows an embodiment of such an electric circuit. Reference numeral ¹⁶ denotes a commercial power supply, and reference numeral 17 denotes a contact inserted into the main circuit, which is turned on when cooking is started, and applies a voltage to the fan motor ⁴ . 1 ⁹ high pressure door lance, ² 〇 high-pressure capacitor, ^{2 1} scan data Tsu crushed Saiichi Dodea, and has a positive power supply to the magnetic collected by filtration down 3. . ^{2 3} in contact of the high-pressure re one drill rate, anode voltage on-to magnetic preparative port down ^3, Control This setup off City ¾0 2 2, including a microphone port computers in its co I le It is controlled by the nozzle 18.

FIG. 6 shows another embodiment of the electric circuit. Reference numeral ²⁵ denotes a relay, and reference numeral 24 denotes a coil thereof, which is controlled by a control opening part 18. The relay 25 and its coil 24 can also be implemented in a triac.

The Figure 4 and by up to t ₂ after starting j cooked to the circuit configuration shown in Fig. 5 pressure rie de Relay ^{2 3} in FIG. ^4, in the FIG. ⁵ by turning on the re les one 2 5, to oscillate the magnetic collected by filtration down 3, the oscillation stop state off after t _2, may be heated at high power to oscillate the magnetic collected by filtration down ³ again on-after t _c. In the circuit shown in FIG. 5, the relay 25 is located on the low pressure side, which is the primary side of the high voltage transformer 19, so that it can be said that it is economical because no special relay switch is required. (Second embodiment)

FIG. 4C shows another embodiment. In this embodiment heating to a predetermined time the start of cooking at the same time as high power, then sensor ¹ 2 performs heating at a low output until time to return to a steady state, heating is switched to high output after t _c. Since the amount of water vapor generated from the heated object 2 is determined by the amount of heat applied to the heated object 2, As described in the above-mentioned embodiment of Fig. 4b, it is possible to return the low output Pi to the same environmental conditions as at the start of the preparation at t _c , as described in the embodiment of Fig. 4b. You. FIG. 7 shows an electric circuit for realizing this embodiment. Reference numeral 28 denotes a power switching relay contact when the ^first high-voltage capacitor 20 and the ^second capacitor 26 are connected in parallel, so that the combined capacity is large and the magnetron 3 The high frequency oscillated from is high output and ≤ power when off. The second end is driven by a signal from the control unit 18 with the coil of the part relay.

(Third embodiment)

Fig. 4d shows still another embodiment. Cooking start and a predetermined time or heated at a high force at the same time, then, until t _c tau ₃ hours O off, tau ₄ hours is intended to switch the heating t _c after high output at the new connection違転on. From t ₂ 'to t _a substantially low power der] 9, is in determining the time T ₅₃ T ₄ should be the same as the low output of the real ½ example shown in FIG. 4 c above. The electric circuit for realizing this embodiment is as shown in FIGS. 5 and 6 described above.

Improving by the heating at substantially low power during the first to third embodiments in light et kana by Uni above, from t _c Contact and t ₂ 'from to t _c, further cooking time efficiency Can be achieved.

(Fourth embodiment)

Figure ⁸ a, illustrates another embodiment et al of the present invention to b.

In Fig. A, reference numeral 1 denotes a heating chamber, which heats food 2 placed therein with high-frequency energy oscillated from a magnetron 3. 4 is over

, R

02νί? Ι Cools the magnetron ³ and passes through the ventilation duct 5], while the other blows through the ventilation port ⁶ into the heating chamber ¹ and passes through the outlet 1 O] Exhaust duct Exhausted to ^{1 1} Other hand, intends toward the blower Da click preparative 5 through] a third exhaust duct ¹ 1. Exhaust duct ¹ 1 by the partition plate 2 9] -? It has been part divided into up and down. Sensor ^{1 2} is mounted on the upper portion of the exhaust duct ¹ 1, which is 2 minutes split part. The exhaust duct 11 and the blow duct are connected. A valve 30 is formed in the exhaust duct, and is driven by a solenoid ³¹ . The air blown to the sensor 12 is switched between the air from the blower duct and the exhaust from the heating chamber.

-The following operation is performed in the above configuration.

At the start of cooking, the valve 3 O is snapped to the position shown in Fig. 8a, and only the cooling air of the magnetron 3 is blown to the sensor ¹² and the sensor ¹² returns to the sensing state. The valve 3 O moves to the position shown in FIG. 8B, and only the exhaust gas from the heating chamber is blown to the sensor 12. At this time, the high-frequency energy is applied Remind as in FIG. 9 a, the status of generation of water vapor is the change in Figure 9 b, sensors ^1.2 vicinity of the relative humidity are shown in Figure 9 0. Amount of steam by the heat from the cooking start to t _c is increased to x ₀ or et x _c, contrast changes in relative humidity by the initial relative humidity RHQ to click rie two ring sensor 1 ² J? —Head to low humidity side, but sensor 12 is cooled by air from air duct 5 and returns to almost the initial relative humidity RH〇 at t _c . Thereafter, the valve 30 is switched, and the exhaust air from the heating chamber 1 is sent to the sensor 12. Therefore, the relative humidity RH _C increases due to the water vapor x _c generated at t _c . If (RH _C -RH〇) is the specified relative humidity change

ΟΜ? Ι 一 If the ARH has been reached, it is judged that the object to be heated 2 has reached a certain cooking state, and the heating is automatically controlled.o If the ARH has not been reached, see Fig. 9c. As shown in the figure, the relative humidity gradually decreases with the temperature rise of the exhaust air. The relative humidity R Η; Ώ at the point where the rise of 5 ° C in relative humidity due to water vapor exceeds the temperature rise is set to the minimum value, and then the relative humidity HH increases due to a sudden increase in water vapor, and an increase in RH from R is detected. Control heating automatically. This good sea urchin, exposed to拚ethos after sensor 1 2 was Modotsu to the sensitive state, up to the initial and almost go by in particular to further ίθ in the equivalent of the atmosphere] ?, t _e previous to the large amount of it Even if water vapor is generated, the sensor 12 always detects the initial environment at the time of t _c and then detects the exhaust air, so that the generation of water vapor before t _e can be detected. Further, even when a large amount of steam is generated thereafter, the relative humidity can be detected in the same manner as in the first embodiment.

¹⁵ This good UNA due to a configuration] ?, cooking start from t _c, because that can be heated by違続even after the Mataso, there is an effect杲that time efficiency is not us at all loss ¾ o

Industrial applicability

According to the present invention, the following effects can be obtained in a microwave oven, an electric oven, and the like.

(1) According to the present invention] 9.Since the sensor element is cleaned at the start of cooking, stable detection performance is always obtained, and heating is performed without waiting for the sensor to return to a detectable state. , Time efficient.

5 (2) Immediately before the sensor returns to the detectable state, Since the sensor is configured to be almost equivalent to the environmental conditions, detection after the sensor returns to the sensible state can perform the same accurate detection as the detection shown in the conventional example, and the sensor can be detected. Since a large amount of energy can be added before returning to, cooking time can be significantly reduced.

Claims

SB request

1. A heating chamber for storing an object to be heated, a means for heating the heating chamber, a blowing means for ventilating the heating chamber, an exhaust unit communicating with the heating chamber, and the exhaust unit provided in the exhaust unit. A sensor unit having a sensor element sensitive to water vapor and gas generated in the heating chamber and a unit for cleaning the sensor element; and a heating output of the heating unit controlled by a signal from the sensor element. A control device, wherein the cleaning of the sensor element and the heating means are performed within a time required from when the input signal of the start of cooking is input to when the sensor means returns to the detectable state. Immediately before the sensor means returns to the detectable state, the heating output of the adding means is low or ^: stopped and generated from the object to be heated. A heating cooker configured to temporarily reduce the amount of steam or gas to be generated, and to increase the heating output after the sensor unit returns to the sensing state.

2. The heating device according to claim 1, wherein the heating output is set to a high output for a predetermined time within a time required from when the input signal of the start of cooking is input to when the sensor means returns to the sensible state, and A heating cooker characterized in that the output from the time until the sensor means returns to the detectable state is zero output.

3. The heating device according to claim 1, wherein the heating output is set to a high output for a predetermined time within a time required from when the input signal of the start of cooking is input to when the sensor means returns to be detectable, and A heating cooker characterized in that the output is substantially low during a period from a lapse of time until the sensor means returns to a detectable state.

ι? ο

4. In claim T, the supply of the exhaust air to the detection unit of the sensor means is stopped within a time required from when the input signal of the start of cooking is input to when the sensor means returns to the detectable state. A heating cooker that continuously heats and supplies the exhaust air to a detection unit of the sensor means after the sensor means returns to a state where it can be sensed.