WO2015056325A1 - Appareil de cuisine thermique - Google Patents

Appareil de cuisine thermique Download PDF

Info

Publication number
WO2015056325A1
WO2015056325A1 PCT/JP2013/078187 JP2013078187W WO2015056325A1 WO 2015056325 A1 WO2015056325 A1 WO 2015056325A1 JP 2013078187 W JP2013078187 W JP 2013078187W WO 2015056325 A1 WO2015056325 A1 WO 2015056325A1
Authority
WO
WIPO (PCT)
Prior art keywords
unit
heating
container
mode
heated
Prior art date
Application number
PCT/JP2013/078187
Other languages
English (en)
Japanese (ja)
Inventor
ちひろ 河東
滋之 永田
Original Assignee
三菱電機株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 三菱電機株式会社 filed Critical 三菱電機株式会社
Priority to PCT/JP2013/078187 priority Critical patent/WO2015056325A1/fr
Priority to TW102146547A priority patent/TWI624239B/zh
Priority to PCT/JP2014/075020 priority patent/WO2015056531A1/fr
Priority to CN201480056985.8A priority patent/CN105636484B/zh
Priority to JP2015542555A priority patent/JP6305421B2/ja
Priority to TW103134997A priority patent/TWI546044B/zh
Priority to CN201420602767.7U priority patent/CN204318374U/zh
Publication of WO2015056325A1 publication Critical patent/WO2015056325A1/fr

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/088—Pressure-cookers; Lids or locking devices specially adapted therefor adapted to high-frequency heating
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/0802—Control mechanisms for pressure-cookers
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam

Definitions

  • the present invention relates to a cooking device including a control unit.
  • Patent Document 1 discloses a rice cooker that includes an exhaust passage that connects the inside of the rice cooker and the outside, and that controls the relief valve that closes the exhaust passage to adjust the heat retention.
  • Patent Document 1 in the heat retaining process, when the closed state of the lid is continuously detected for a predetermined time or more in a state where the inside of the rice cooker is equal to or lower than a preset reference temperature, the solenoid is operated to relieve the exhaust passage. It is blocked by a valve. Thereby, this prior art tries to moisturize the inside of a rice cooking pot effectively.
  • the rice cooker disclosed in Patent Literature 1 is a solenoid when the closed state of the lid body is continuously detected for a predetermined time or more in a heat retention step in a state where the inside of the rice cooker is equal to or lower than a preset reference temperature. Is operated, the exhaust passage is closed by the relief valve, and the inside of the rice cooker is sealed. For this reason, while the temperature in a rice cooker falls, the microorganisms which exist in the air around a rice cooker may mix in the rice cooker through an exhaust passage.
  • the present invention has been made against the background of the above problems, and is a heating cooker that optimizes the storage state of an object to be heated contained in a pan-like container and suppresses mixing of microorganisms and the like into the pan-like container. Is to provide.
  • a cooking device is placed on a cooking device body, a cooking device body, a pot-shaped container in which an object to be heated is accommodated, a heating unit for heating the cooking container, and a cooking container body. And a lid having a vent through which steam in the pan-like container is discharged, a vent valve for opening and closing the vent, and a control unit for controlling the heating power of the heating unit, the control unit being heated.
  • the heating unit is stopped after the cooking mode for cooking by heating is completed, and the heated object is stored at room temperature in a state where the vent is closed.
  • the storage mode can be set by the mode setting unit, when this storage mode is set, power is not consumed, which contributes to energy saving.
  • FIG. 4 is a flowchart showing an operation in cooking mode C in the first embodiment.
  • 4 is a flowchart showing an operation in a room temperature storage mode P in the first embodiment.
  • 4 is a flowchart showing an operation in a warming storage mode K in the first embodiment.
  • FIG. 6 is a flowchart showing an operation in a reheating mode R in the second embodiment. It is a side view which shows the heating cooker 1 which concerns on Embodiment 3.
  • FIG. 10 is a flowchart showing an operation in cooking mode C in the third embodiment. 10 is a flowchart showing an operation in a reheating mode R in the fourth embodiment.
  • FIG. 1 is a front view showing a heating cooker 1 according to Embodiment 1.
  • FIG. The cooking device 1 will be described with reference to FIG.
  • the heating cooker 1 includes a cooker body 2 and a pan-like container 3 installed in the cooker body 2.
  • the heating cooker 1 is heated by heating a pot-shaped container 3 in which an object to be heated 51 such as meat, vegetables, etc. 52 and boiled soup 53 is accommodated by a heating unit 4 provided in the cooker body 2.
  • the thing 51 is cooked.
  • the cooker body 2 includes a container cover 11, a mode setting unit 5, a container temperature detection unit 12, a time measurement unit 13, and a control unit 21.
  • the heating unit 4 is composed of, for example, a heating coil, and the controller 21 controls the energization of the heating coil to inductively heat the pan-shaped container 3.
  • the heating unit 4 may be an electric heater such as a sheath heater.
  • Container cover 11 (Container cover 11) Moreover, the container cover 11 covers the upper surface of the cooker main body 2, and the pan-like container 3 is detachably mounted on the container cover 11. And the hole part 11a is provided in the center part of this container cover 11, The container temperature detection part 12 is inserted from this hole part 11a, and the container temperature detection part 12 is on the bottom face of the pan-shaped container 3. It is attached.
  • the mode setting unit 5 is provided, for example, on the front surface (in the direction of the arrow Y1) of the cooker body 2, and includes an operation function that receives an operation input from the user, information on the operation input, an operation state of the heating cooker 1, and the like.
  • This is an operation display unit (touch panel) having a display function to be displayed.
  • Examples of items that can be operated and set by the mode setting unit 5 include start and cancellation of cooking, cooking reservation, heating time, strength of heating power, type of ingredients, cooking method, automatic cooking menu, and the like. Among these, meat, fish, vegetables, etc. are mentioned as a kind of foodstuff.
  • the cooking method include boiling, steaming and baking.
  • the automatic cooking menu is for automatically cooking a designated recipe. Examples of the automatic cooking menu include curry, stew, and pork simmered.
  • the mode setting unit 5 sets the storage mode, that is, the room temperature storage mode P or the warming storage mode K, and further sets the reheating mode R.
  • the normal temperature storage mode P is a mode in which the heated object 51 is stored at normal temperature after the cooking mode C in which the heated object 51 is heated and cooked
  • the heated storage mode K is the cooking mode C. This is a mode in which the object to be heated 51 is warmed and stored after the end of.
  • the reheating mode R is a mode in which the heated object 51 once cooked is heated again.
  • the items displayed in the mode setting unit 5 include, for example, the state of the heating cooker 1 during cooking or waiting for reservation, the contents of the set cooking menu, the scheduled time and current time of cooking end, and the like.
  • the specific configuration of the mode setting unit 5 is not limited to the above example.
  • an operation display unit having an operation display function may be provided separately, and the mode setting unit 5 may be configured to be automatically set by the control unit 21 according to a cooking menu or the like.
  • the container temperature detection part 12 is comprised by the thermistor, for example, and is inserted in the hole 11a of the container cover 11 as mentioned above, and is attached to the bottom face of the pan-shaped container 3. FIG. Thereby, the container temperature detection part 12 detects the pot bottom temperature of the pot-shaped container 3.
  • the container temperature detection unit 12 is biased upward (in the direction of arrow Z1) by an elastic member (not shown) such as a spring and is in contact with the bottom surface of the pan-shaped container 3 accommodated in the container cover 11. Information regarding the temperature of the pot-shaped container 3 detected by the container temperature detection unit 12 is output to the control unit 21.
  • a temperature detection part is not limited to a thermistor, It is good also as a contact-type temperature sensor which contacts the pan-shaped container 3 and detects temperature.
  • the container temperature detector 12 may be a non-contact temperature sensor that detects the temperature of the pan-like container 3 in a non-contact manner, such as an infrared sensor.
  • the time measuring unit 13 counts the elapsed time based on the instruction signal from the control unit 21.
  • the time measured by the time measuring unit 13 is output to the control unit 21. Examples of the time measured by the time measuring unit 13 include a heating time by the heating unit 4, a storage time in the room temperature storage mode P, a reheating time in the reheating mode R, and the like.
  • Control unit 21 The control unit 21 controls the amount of high-frequency current supplied to the heating unit 4 based on the output from the mode setting unit 5, the container temperature detection unit 12, or the time measurement unit 13. And the control part 21 controls various operation
  • the control unit 21 can be configured by hardware such as a circuit device that realizes the function.
  • the control unit 21 is configured by an arithmetic device such as a microcomputer or a CPU and software executed by them. It is also possible to do.
  • the pan-like 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 has a bottomed cylindrical shape.
  • the flange 3a is provided in the upper-end peripheral part of this pot-shaped container 3, Moreover, the two resin-made handle parts 3b are attached to the side part of the pot-shaped container 3, for example.
  • an object to be heated 51 such as food 52 such as meat and vegetables and boiled juice 53 is accommodated.
  • a lid 6 is placed on the pan-like container 3.
  • the lid body 6 is made of, for example, a metal such as stainless steel, and a lid packing 6 a is formed on the periphery of the lid body 6.
  • the lid packing 6 a is a sealing material that ensures hermeticity with the flange 3 a provided at the upper peripheral edge of the pan-like container 3.
  • the lid 6 is provided with a lid knob 6b at the center thereof.
  • FIG. 2 is a side view showing a state where the vent 7 of the heating cooker 1 according to Embodiment 1 is open
  • FIG. 3 is a diagram showing that the vent 7 of the heating cooker 1 according to Embodiment 1 is closed. It is a side view which shows a state.
  • the opening and closing of the vent 7 of the lid 6 is not limited to the above example, and the vent 7 may be opened and closed according to the energized state as in the third embodiment.
  • FIG. 4 is a block diagram showing the cooking device 1 according to the first embodiment.
  • the control unit 21 determines the length of the input heating time and the strength of the heating power based on the signal input from the mode setting unit 5.
  • the heating unit 4 is operated to execute the cooking mode C in which the object to be heated 51 is heated and cooked.
  • the control unit 21 outputs a drive signal to the heating unit 4 based on the signal input from the container temperature detection unit 12 or the time measurement unit 13 and controls the operation of the heating unit 4.
  • the heating cooker 1 is provided with the memory
  • the storage unit 24 stores a preset temperature in warming storage performed in the warming storage mode K, a heating program suitable for various cooking menus, and the like.
  • the control unit 21 includes a determination unit 22 and a mode execution unit 23. Among these, the determination means 22 determines that the room temperature storage mode P or the warm storage mode K is set in the mode setting unit 5.
  • Mode execution unit 23 includes a case where the determination unit 22 determines that the room temperature storage mode P is set and a case where the determination unit 22 determines that the warm storage mode K is set. Each performs a different action.
  • the controller 21 When it is determined by the determination means 22 that the room temperature storage mode P is set, the controller 21 operates the heating unit 4 in a state in which the vent 7 is closed after the heating unit 4 stops and the cooking mode C ends. 4 is stopped and the object to be heated is stored at room temperature.
  • the control unit 21 may be configured to control the vent valve 8 and close the vent hole 7. Thereby, the to-be-heated material 51 is preserve
  • the opening and closing of the vent hole 7 is automatically performed by the fluctuation of the pressure in the pan-like container 3 based on whether or not the heating unit 4 is energized as described above.
  • ingredients 52 such as meat and vegetables and boiled juice 53 made of seasonings such as water, sake or soy sauce are accommodated in the pan-like container 3 by the user.
  • the pan-shaped container 3 in which these to-be-heated materials 51 were accommodated is mounted in the container cover 11 of the cooking appliance main body 2, and the cover body 6 is closed.
  • “heating power / strong”, “heating time 10 minutes”, and “room temperature storage” are set by the setting keys in the mode setting unit 5.
  • the control unit 21 starts cooking in the cooking mode C. If “room temperature storage” is set, then the room temperature storage mode P is executed by the mode execution unit 23, and if “warming storage” is set, the mode execution unit 23 then performs the warm storage. Mode K is executed.
  • FIG. 5 is a flowchart showing the operation in cooking mode C in the first embodiment.
  • the heating unit 4 is energized (step S1).
  • energization is performed with the set power based on “thermal power / strong” set by the mode setting unit 5.
  • the time measuring unit 13 starts measuring the heating time th that is an elapsed time from the start of heating (step S2).
  • t1 is 10 minutes.
  • Step S3 when heating time th has not passed t1, it returns to Step S2 (No of Step S3).
  • the control unit 21 determines the stop of the heating unit 4 based on the time measured by the time measuring unit 13.
  • the determination means 22 determines whether the room temperature storage mode P is set or the warming storage mode K is set (step S5). If the determination unit 22 determines that the room temperature storage mode P is set, the process proceeds to step A. If the determination unit 22 determines that the warm storage mode K is set, the process proceeds to step B. .
  • FIG. 6 is a flowchart showing the operation in the room temperature storage mode P in the first embodiment.
  • a storage time tp which is an elapsed time from when the room temperature storage mode P is started.
  • the heating unit 4 since the heating unit 4 remains stopped, the water vapor or air in the pan-like container 3 cools, and the pressure in the pan-like container 3 decreases. Due to this pressure drop, the vent valve 8 is lowered and the vent 7 is closed (step S12).
  • step S13 it is determined whether or not the storage time tp is less than a preset time t2 (step S13). This t2 is, for example, 24 hours. If the storage time tp has not passed t2, the process proceeds to the next step S14 (Yes in step S13).
  • step S14 it is determined whether or not the switch for ending the room temperature storage mode P in the mode setting unit 5 has been pressed. If this switch is not depressed, the process returns to step S13 (No in step S14). On the other hand, if the switch for ending the room temperature storage mode P is pressed, the room temperature storage mode P ends (Yes in step S14). In step S13, if the storage time tp has passed t2 (No in step S13), this is notified to the user (step S15). As this notification means, for example, an LED may be provided in the mode setting unit 5 and the LED may be turned on. In addition, a sound generation unit may be provided in the heating cooker 1 and a buzzer may be sounded from the sound generation unit. After notifying the user, the room temperature storage mode P ends.
  • this notification means for example, an LED may be provided in the mode setting unit 5 and the LED may be turned on.
  • a sound generation unit may be provided in the heating cooker 1 and a buzzer may be sounded from the sound generation unit
  • FIG. 7 is a flowchart showing the operation in the warming storage mode K in the first embodiment.
  • the heating unit 4 is first energized (step S21).
  • step S21 it is determined whether or not the pan bottom temperature ⁇ detected by the container temperature detection unit 12 is equal to or lower than a preset temperature ⁇ 1 (step S22).
  • step S22 When it is determined that the pan bottom temperature ⁇ is equal to or lower than ⁇ 1 (Yes in step S22), that is, when the pan bottom temperature ⁇ does not reach ⁇ 1, it is determined that the temperature is insufficient, and the electric power supplied to the heating unit 4 is Increase (step S23). Thereafter, it is determined whether or not the switch for ending the warming storage mode K in the mode setting unit 5 has been pressed (step S24). If this switch is not depressed, the process returns to step S22 (No in step S24). On the other hand, if the switch for ending the warming storage mode K is pressed, the warming storage mode K ends (Yes in step S24).
  • step S22 If it is determined in step S22 that the pan bottom temperature ⁇ is higher than ⁇ 1 (No in step S22), it is further determined whether the pan bottom temperature ⁇ is higher than the temperature ⁇ 2 (step S25). ). This ⁇ 2 is set to a temperature higher than ⁇ 1 ( ⁇ 2> ⁇ 1). And when pan bottom temperature (theta) is larger than (theta) 2 (step S25 Yes), it is judged that temperature is excess and the heating part 4 is stopped (step S26). Thus, the control unit 21 determines the stop of the heating unit 4 based on the pan bottom temperature ⁇ of the pan-shaped container 3 detected by the container temperature detecting unit 12. Thereafter, the process proceeds to step S24.
  • step S25 when the pan bottom temperature ⁇ is equal to or lower than ⁇ 2 (No in step S25), that is, when the pan bottom temperature ⁇ satisfies ⁇ 1 ⁇ ⁇ ⁇ 2, it is determined that warming storage is appropriately performed, and step S24 is performed. Proceed to
  • the heating cooker 1 naturally cools the pan-like container 3 while the heating part 4 is stopped while the heating part 4 is stopped by stopping the heating part 4 after cooking in the room temperature storage mode P. Since it is stored in a state, it can be stored hygienically. That is, first, bacteria that cause rot or food poisoning are sterilized by heating during cooking, and then the pan-like container 3 is sealed and the heated object 51 is stored. Thereby, since it can also suppress that a microbe mixes in the pan-shaped container 3 during the preservation
  • the pot-shaped container 3 is filled with water vapor generated from the object to be heated 51, and then immediately sealed, so that the water vapor cools during storage, and the pot-shaped container 3 is vacuumed. It becomes a state close to. Thereby, during storage, deterioration due to oxidation of the article 51 to be heated, such as discoloration, can be suppressed.
  • the heating unit 4 since the heating unit 4 is stopped while the object to be heated 51 is stored, it contributes to energy saving. Further, since the heated object 51 in the pot-shaped container 3 is gradually cooled naturally rather than being warmed and stored, the soy effect makes it easier for the heated object 51 to soak. Thus, the to-be-heated material 51 is preserve
  • the control unit 21 based on the information “heating power / strong”, “heating time 10 minutes”, and “room temperature storage” set by the user in the mode setting unit 5 before the start of heating, the control unit 21
  • the cooking mode C is executed, and then the room temperature storage mode P is executed, but by setting an automatic cooking menu for automatically cooking a designated recipe, for example, “curry” and “room temperature storage”,
  • the control unit 21 may execute the cooking mode C and the room temperature storage mode P.
  • not only an automatic cooking menu but the kind of foodstuff or the cooking method may be set.
  • the heated object 51 is heated by the residual heat.
  • the mode setting unit 5 sets the automatic cooking menu, the type of ingredients, or the cooking method, heating is performed depending on whether or not the room temperature storage mode P is set. You may change the time. For example, when “store at normal temperature” is set, the heating time may be shortened to prevent the heated object 51 from being heated excessively due to the residual heat. Specifically, when only “Curry” in the automatic cooking menu is set and the start switch is pressed, the heating time is 40 minutes.
  • the heating time is set to 25 minutes, which is shorter than 40 minutes.
  • the room temperature storage mode P can heat the object to be heated 51 with residual heat, and thus can achieve further energy saving.
  • the convection in the pan-shaped container 3 is small in this heating by preheating, the to-be-heated material 51 is prevented from being boiled, and as a result, the taste is improved.
  • the room temperature storage mode P when the storage time exceeds a preset time, the user is notified by the notification means. Thereby, even if a user carelessly forgets that it preserve
  • FIG. 8 is a flowchart showing the operation in the reheating mode R in the second embodiment.
  • the second embodiment does not shift to the room temperature storage mode P or the warming storage mode K immediately after cooking, but is changed to the room temperature storage mode P or the warming storage mode K after the reheating mode R is executed after cooking.
  • the structure of the heating cooker 1 is the same as that of Embodiment 1.
  • FIG. In the second embodiment portions common to the first embodiment are denoted by the same reference numerals, description thereof is omitted, and differences from the first embodiment will be mainly described.
  • the reheating mode R is effective when, for example, when the cooked food 52 is eaten and the food 52 is left over, it is desired to store the surplus food 52 in the pan-like container 3.
  • the pot-shaped container 3 in which the object to be heated 51 such as meat potato, curry, miso soup is accommodated is placed on the container cover 11 of the cooker body 2 and the lid 6 is closed. Thereafter, “reheat” and “room temperature storage” are set by the setting keys in the mode setting unit 5. In this state, when the start switch is pressed and a reheating start operation is instructed, the control unit 21 executes the reheating mode R.
  • step S31 When the reheating mode R is started, as shown in FIG. 8, the heating unit 4 is energized and the pan-shaped container 3 is heated (step S31). Next, it is determined whether or not the pan bottom temperature ⁇ detected by the container temperature detection unit 12 is higher than a preset temperature ⁇ 3 (step S32). When it is determined that the pan bottom temperature ⁇ is equal to or less than ⁇ 3, it is determined that the temperature is insufficient, the process returns to step S31, and energization to the heating unit 4 is continued (No in step S32).
  • step S32 when it is determined that the pan bottom temperature ⁇ is larger than ⁇ 3 (Yes in step S32), the time measurement unit 13 starts measuring the reheating time tr that is an elapsed time after the pan bottom temperature exceeds ⁇ 3. (Step S33).
  • step S34 it is determined whether or not the pan bottom temperature ⁇ detected by the container temperature detection unit 12 is equal to or lower than a preset temperature ⁇ 4 (step S34).
  • ⁇ 4 is set to a higher temperature than ⁇ 3 ( ⁇ 4> ⁇ 3).
  • step S36 If it is determined in step S36 that the reheating time tr has not exceeded t3, step The process returns to S34 (No in step S36). On the other hand, when the reheating time tr has passed t3, the process proceeds to the next step S37, the heating unit 4 is stopped, and the reheating mode R ends.
  • step S34 when it is determined that the pan bottom temperature ⁇ is higher than ⁇ 4 (No in step S34), it is further determined whether the pan bottom temperature ⁇ is higher than ⁇ 5 (step S38). .
  • This ⁇ 5 is set to a higher temperature than ⁇ 4 ( ⁇ 5> ⁇ 4).
  • the pan bottom temperature ⁇ is larger than ⁇ 5 (Yes in step S38)
  • step S38 When the pan bottom temperature ⁇ is equal to or lower than ⁇ 5 (No in step S38), that is, when the pan bottom temperature ⁇ satisfies ⁇ 4 ⁇ ⁇ ⁇ 5, it is determined that the heating is performed at an appropriate temperature, and step S36 is performed.
  • the appropriate temperature is a temperature at which the heated object 51 in the pan-like container 3 can be sterilized and the heated object 51 does not burn.
  • step S37 after the heating unit 4 is stopped, the determination unit 22 determines whether the room temperature storage mode P or the warm storage mode K is set, as in the first embodiment. (Step S5).
  • the operations in the room temperature storage mode P and the warm storage mode K are the same as those in the first embodiment.
  • the heated object 51 accommodated in the pot-shaped container 3 can be stored hygienically.
  • the heated object 51 in the pan-like container 3 is placed on the plate, there is a risk that bacteria that cause rot or food poisoning may be mixed, or that bacteria floating in the air may be mixed when the lid 6 is opened and closed. There is.
  • the heating unit 4 is stopped during storage, which contributes to energy saving. Further, since the heated object 51 in the pot-shaped container 3 is gradually cooled naturally rather than being warmed and stored, the soy effect makes it easier for the heated object 51 to soak. Thus, the to-be-heated material 51 is preserve
  • the heated object 51, particularly the food 52 in the pot-shaped container 3 can be sterilized at a temperature at which the food 52 can be sterilized. It can be heated at a temperature that does not burn. Accordingly, both hygiene and good taste can be achieved.
  • the operation in the reheating mode R may be performed in the cooking mode C. Further, the reheating mode R may be operated every time the elapsed time of the room temperature storage mode P exceeds a preset time. Further hygiene can be ensured by periodically reheating.
  • FIG. 9 is a side view showing the heating cooker 1 according to the third embodiment.
  • the third embodiment is different from the first embodiment in that the heating cooker 1 is a heating cooker 1 that can be heated at a pressure higher than atmospheric pressure.
  • portions common to the first embodiment are denoted by the same reference numerals, description thereof is omitted, and differences from the first embodiment will be mainly described.
  • the heating cooker 1 includes a cooker body 2, a pot-like container 3 installed in the cooker body 2, and a lid placed on the cooker body 2 and the pot-like container 3. And a body 6.
  • the cooker body 2 includes a heating unit 4, a container cover 11, a container temperature detection unit 12, a hinge unit 14, a time measurement unit 13, and a control unit 21, and has a bottomed cylindrical shape.
  • the cooker body 2 may be provided with a handle (not shown) for transporting the heating cooker 1.
  • the handle is shaped so as to straddle the lid body 6 so that both ends thereof are pivotally supported on the upper part and the side part of the cooker body 2. Then, the rotation direction of the handle is matched with the rotation direction of the lid body 6.
  • the heating unit 4 is composed of, for example, a heating coil, and the controller 21 controls the energization of the heating coil to inductively heat the pan-shaped container 3.
  • the heating unit 4 may be an electric heater such as a sheath heater.
  • the heating part 4 is provided in the position facing the bottom face of the pan-shaped container 3 in the cooking appliance main body 2, in addition to this, it is provided in the position facing the side surface of the pan-shaped container 3. May be.
  • the container cover 11 covers the inner wall of the cooker body 2 and is formed in a bottomed cylindrical shape along the inner wall of the cooker body 2. And the pot-shaped container 3 is accommodated in this container cover 11 so that attachment or detachment is possible. And the hole part 11a is provided in the center part of this container cover 11, The container temperature detection part 12 is inserted from this hole part 11a, and the container temperature detection part 12 is on the bottom face of the pan-shaped container 3. It is attached.
  • the container temperature detection part 12 is comprised by the thermistor, for example, and is inserted in the hole 11a of the container cover 11 as mentioned above, and is attached to the bottom face of the pan-shaped container 3. FIG. Thereby, the container temperature detection part 12 detects the pot bottom temperature of the pot-shaped container 3.
  • the container temperature detection unit 12 is biased upward (in the direction of arrow Z1) by an elastic member (not shown) such as a spring and is in contact with the bottom surface of the pan-shaped container 3 accommodated in the container cover 11. Information regarding the temperature of the pot-shaped container 3 detected by the container temperature detection unit 12 is output to the control unit 21.
  • a temperature detection part is not limited to a thermistor, It is good also as a contact-type temperature sensor which contacts the pan-shaped container 3 and detects temperature.
  • the container temperature detector 12 may be a non-contact temperature sensor that detects the temperature of the pan-like container 3 in a non-contact manner, such as an infrared sensor.
  • the hinge part 14 is provided in the upper end edge part of the cooking appliance main body 2, and supports the cover body 6 so that opening and closing is possible.
  • the time measuring unit 13 counts the elapsed time based on the instruction signal from the control unit 21.
  • the time measured by the time measuring unit 13 is output to the control unit 21. Examples of the time measured by the time measuring unit 13 include a heating time by the heating unit 4, a storage time in the room temperature storage mode P, a reheating time in the reheating mode R, and the like.
  • Control unit 21 The control unit 21 controls the amount of high-frequency current supplied to the heating unit 4 based on the output from the mode setting unit 5, the container temperature detection unit 12, or the time measurement unit 13. And the control part 21 controls various operation
  • the control unit 21 can be configured by hardware such as a circuit device that realizes the function.
  • the control unit 21 is configured by an arithmetic device such as a microcomputer or a CPU and software executed by them. It is also possible to do.
  • the pan-like 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 has a bottomed cylindrical shape. And the flange 3a is provided in the upper-end peripheral part of this pan-shaped container 3.
  • FIG. The pot-like container 3 may be provided with a resin handle (not shown). Thereby, when moving the hot pot-like container 3 immediately after cooking to a dining table, the pot-like container 3 can be moved with bare hands without using mittens or the like.
  • the lid body 6 includes an outer lid 6c and an inner lid 6d.
  • the outer lid 6c constitutes an upper portion and a side portion of the lid body 6.
  • the cartridge 15 is detachably attached to the outer lid 6c, and the mode setting section 5 is provided on the upper surface of the outer lid 6c.
  • the inner lid 6d is detachably provided on the lower surface of the outer lid 6c, that is, the surface facing the pan-like container 3 via a locking member 6f.
  • the inner lid 6d is made of a metal such as stainless steel, for example. It is configured.
  • a lid packing 6a is formed on the peripheral edge of the inner lid 6d.
  • the lid packing 6 a is a sealing material that ensures hermeticity with the flange 3 a provided at the upper peripheral edge of the pan-like container 3.
  • a container temperature detector 16 is provided between the inner lid 6d and the outer lid 6c.
  • an opening 6e is formed in the center of the inner lid 6d, and a pressure adjusting unit 31 is provided in the opening 6e.
  • the pressure adjusting unit 31 adjusts the pressure in the pan-like container 3 and includes a pressure regulating valve 32 and a pressure regulating device 33 that drives the pressure regulating valve 32.
  • the pressure regulating valve 32 accommodates a valve seat 34 in which a pressure regulating port 7a that is a vent is formed, a valve body 8a that is a ball-shaped vent valve placed on the upper surface of the valve seat 34, and a valve body 8a. And a frame 35 forming a valve chamber 36.
  • the valve seat 34 is attached to the opening 6e formed in the center of the inner lid 6d, and when the lid body 6 is closed, the inside and outside of the pot-like container 3 are connected via the pressure adjusting port 7a. And the steam in the pan-like container 3 flows out through the pressure adjusting port 7a.
  • the position of the valve body 8a is changed on the upper surface of the valve seat 34, and the pressure adjusting port 7a is opened and closed according to the position.
  • the valve body 8a closes the pressure regulating port 7a by its own weight and keeps the pan-like container 3 at a preset pressure.
  • the pressure adjusting port 7a is opened, and the pressure of the pot-shaped container 3 is reduced.
  • the frame 35 surrounds the periphery of the valve body 8a, thereby preventing the valve body 8a from falling off the valve seat 34.
  • the pressure regulating valve 32 protrudes from the upper surface of the inner lid 6d toward the outer lid 6c.
  • the pressure regulating chamber is provided on the lower surface of the outer lid 6c.
  • the pressure regulating valve 32 is inserted into 37.
  • the pressure regulating chamber 37 is a space surrounded by a pressure regulating space packing 38 attached to the lower surface of the outer lid 6c, the outer lid 6c, and the inner lid 6d.
  • the steam in the chamber 37 is prevented from leaking between the outer lid 6 c and the inner lid 6 d and outside the pressure regulating chamber 37.
  • the pressure regulating device 33 is controlled by the control unit 21 and operates the pressure regulating valve 32.
  • the pressure adjusting device 33 includes a solenoid (not shown), a plunger (not shown) driven by energizing the solenoid, and an operating body (figure shown) fixed to the tip of the plunger and attached to a position facing the valve body 8a. And a spring (not shown) for urging the operating body in the direction of the valve body 8a.
  • the solenoid is energized by a signal from the control unit 21, and the positions of the plunger and the operating body are switched depending on whether or not the energization is present (ON or OFF).
  • the pressure adjusting unit 31 is not limited to the above configuration, and the configuration can be changed as appropriate as long as the pressure in the pan-like container 3 can be switched to the atmospheric pressure state or the high pressure state higher than the atmospheric pressure.
  • the cartridge 15 alleviates the spilling from the pan-like container 3 and includes a steam inlet 15a and a steam outlet 15b.
  • the steam inlet 15 a includes a valve (not shown) that moves up and down in accordance with the steam pressure generated during cooking, and is connected to a pressure regulating chamber 37 provided inside the lid body 6.
  • the steam outlet 15b is for discharging steam that has passed through the valve of the steam inlet 15a through the steam outlet 15b.
  • the steam that has passed through the pressure regulating valve 32 and has flowed into the pressure regulating chamber 37 enters the cartridge 15 through the steam inlet 15a, flows through the cartridge 15, and flows out of the cartridge 15 through the steam outlet 15b.
  • the cartridge 15 can alleviate the blown-off.
  • the mode setting unit 5 is provided on the outer lid 6c, for example, and has an operation function for receiving an operation input from the user and a display function for displaying information related to the operation input, the operation state of the cooking device 1, and the like. It is an operation display part. Items that can be set by the mode setting unit 5 include, for example, start and cancellation of cooking, cooking reservation, cooking menu, presence / absence of pressure, strength of pressure, heating time, and the like. Among these, examples of cooking menus are those relating to automatic cooking menus (eg curry, stew, simmered pork), cooking methods such as boiled, steamed, grilled, etc., meat , Foods, vegetables, etc.
  • automatic cooking menus eg curry, stew, simmered pork
  • cooking methods such as boiled, steamed, grilled, etc.
  • meat Foods, vegetables, etc.
  • the room temperature storage mode P is a mode in which the heated object 51 is stored at normal temperature after the cooking mode C in which the heated object 51 is heated and cooked
  • the heated storage mode K is the cooking mode C.
  • the reheating mode R is a mode in which the heated object 51 once cooked is heated again.
  • the items displayed in the mode setting unit 5 include, for example, the state of the heating cooker 1 during cooking or waiting for reservation, the contents of the set cooking menu, the scheduled time and current time of cooking end, and the like. It is done.
  • the specific configuration of the mode setting unit 5 is not limited to the above example.
  • an operation display unit having an operation display function may be provided separately, and the mode setting unit 5 may be configured to be automatically set by the control unit 21 according to a cooking menu or the like.
  • the determination means 22 determines whether the room temperature storage mode P or the warm storage mode K is included in the heating program, and if included, the mode execution means 23 performs the above control.
  • control unit 21 performs cooking menu, presence / absence of pressure, strength of pressure, length of heating time based on a signal input from the mode setting unit 5.
  • the heating unit 4 and the pressure adjusting device 33 are operated to execute the cooking mode C in which the object to be heated 51 is heated and cooked.
  • the in-container temperature detection unit 16 is attached to the lower surface of the outer lid 6 c and detects the temperature in the pan-shaped container 3. A part of the container internal temperature detector 16 is in contact with the inner lid 6d, and the container internal temperature detector 16 detects the temperature in the pan-like container 3 via the inner lid 6d.
  • the in-container temperature detection unit 16 is composed of, for example, a thermistor, and information regarding the temperature in the pan-shaped container 3 detected by the in-container temperature detection unit 16 is output to the control unit 21.
  • ingredients 52 such as meat and vegetables and boiled juice 53 made of seasonings such as water, sake or soy sauce are accommodated in the pan-like container 3 by the user.
  • pan-shaped container 3 in which these to-be-heated materials 51 were accommodated is accommodated in the container cover 11 of the cooking appliance main body 2, and the cover body 6 is closed.
  • heating power / strong”, “heating time 10 minutes”, and “room temperature storage” are set by the setting keys in the mode setting unit 5.
  • the control unit 21 starts cooking in the cooking mode C. If “room temperature storage” is set, then the room temperature storage mode P is executed by the mode execution unit 23, and if “warming storage” is set, the mode execution unit 23 then performs the warm storage. Mode K is executed.
  • FIG. 10 is a flowchart showing an operation in cooking mode C in the third embodiment.
  • the control unit 21 outputs a signal to the pressure adjusting device 33, and closes the pressure adjusting port 7a with the valve body 8a (step S41). Thereafter, the process proceeds to step S1, and the subsequent operations are the same as those in the first embodiment in all of the cooking mode C, the room temperature storage mode P, and the warming storage mode K.
  • this Embodiment 3 has closed the pressure regulation opening 7a when heating by the heating part 4, the inside of the pan-shaped container 3 is a pressure higher than atmospheric pressure, and this state Thus, the article to be heated 51 is heated. For this reason, it is heated at high temperature rather than the to-be-heated material 51 being heated in the state of atmospheric pressure. Therefore, the bacteria in the pan-like container 3 can be sterilized more appropriately, and as a result, hygiene is further improved. Moreover, since the to-be-heated object 51 is heated with a high pressure, fire passes through the to-be-heated object 51 in a short time. For this reason, the heating time by the heating unit 4 is reduced, which contributes to energy saving.
  • FIG. 11 is a flowchart showing the operation in the reheating mode R in the fourth embodiment.
  • the fourth embodiment does not shift to the room temperature storage mode P or the warming storage mode K immediately after cooking, but is changed to the room temperature storage mode P or the warming storage mode K after the reheating mode R is executed after cooking.
  • the structure of the heating cooker 1 is the same as that of Embodiment 3.
  • portions common to the first and third embodiments are denoted by the same reference numerals, and the description thereof is omitted. The description will focus on differences from the first and third embodiments.
  • the pan-like container 3 in which the object to be heated 51 such as meat potato, curry, miso soup is accommodated is placed on the container cover 11 of the cooker body 2 and the lid 6 is closed. Thereafter, “reheat” and “room temperature storage” are set by the setting keys in the mode setting unit 5. In this state, when the start switch is pressed and a reheating start operation is instructed, the control unit 21 executes the reheating mode R.
  • the control unit 21 When the reheating mode R is started, as shown in FIG. 11, first, the control unit 21 outputs a signal to the pressure adjusting device 33 and closes the pressure adjusting port 7a with the valve body 8a (step S42). And it supplies with electricity to the heating part 4, and the heating with respect to the pan-shaped container 3 is performed (step S43). Next, it is determined whether or not the internal temperature ⁇ detected by the container temperature detector 16 is higher than a preset temperature ⁇ 1 (step S44). When it is determined that the internal temperature ⁇ is equal to or lower than ⁇ 1, it is determined that the temperature is insufficient, the process returns to step S43, and energization to the heating unit 4 is continued (No in step S44).
  • the time measurement unit 13 starts measuring the reheating time tr that is an elapsed time after the internal temperature exceeds ⁇ 1.
  • the subsequent operations are the same as those in the third embodiment in all of the reheating mode R, the room temperature storage mode P, and the warming storage mode K.
  • the control unit 21 may be configured to determine the stop of the heating unit 4 based on the internal temperature ⁇ detected by the in-container temperature detection unit 16.
  • this Embodiment 4 can heat the to-be-heated object 51 in the pan-like container 3 at high temperature similarly to Embodiment 3, it improves a bactericidal effect and further improves hygiene. . Further, heating is performed by counting the reheating time after the temperature detected by the in-container temperature detection unit 16 reaches the temperature ⁇ 1 at which sterilization is possible. For this reason, it can sterilize more appropriately than the sterilization by the pot temperature detection by the container temperature detection part 12. Further, by heating the pot-shaped container 3 based on the temperature detected by the in-container temperature detection unit 16, the heated object 51, particularly the food 52 in the pot-shaped container 3 can be sterilized at a temperature at which the food 52 can be sterilized. It can be heated at a temperature that does not burn. Accordingly, both hygiene and good taste can be achieved.
  • control part 21 may control the heating part 4 based on the time measured by the time measurement part 13, and will heat a to-be-heated object again. This may be based on the elapsed time from the end of the cooking mode, or may be based on the elapsed time from the end of the reheating mode.

Abstract

La présente invention concerne un appareil de cuisine thermique présentant : un corps principal d'appareil de cuisson ; une cuve en forme de pot disposée sur le corps principal de l'appareil de cuisson, un article à chauffer y étant contenu ; une unité de chauffage qui chauffe la cuve en forme de pot ; un couvercle placé sur la cuve en forme de pot et comprenant un orifice de ventilation par lequel la vapeur à l'intérieur de la cuve en forme de pot est évacuée ; une soupape de ventilation qui ouvre et ferme l'orifice de ventilation ; et une unité de commande qui commande la puissance de chauffe de l'unité de chauffage. L'unité de commande arrête l'unité de chauffage après l'achèvement d'un mode de cuisson dans lequel l'article à chauffer est chauffé et est cuit et maintient la température de l'article à chauffer, dans un état dans lequel l'orifice de ventilation est fermé.
PCT/JP2013/078187 2013-10-17 2013-10-17 Appareil de cuisine thermique WO2015056325A1 (fr)

Priority Applications (7)

Application Number Priority Date Filing Date Title
PCT/JP2013/078187 WO2015056325A1 (fr) 2013-10-17 2013-10-17 Appareil de cuisine thermique
TW102146547A TWI624239B (zh) 2013-10-17 2013-12-17 Heating conditioner
PCT/JP2014/075020 WO2015056531A1 (fr) 2013-10-17 2014-09-22 Appareil de cuisson thermique
CN201480056985.8A CN105636484B (zh) 2013-10-17 2014-09-22 加热烹调器
JP2015542555A JP6305421B2 (ja) 2013-10-17 2014-09-22 加熱調理器
TW103134997A TWI546044B (zh) 2013-10-17 2014-10-08 Heating the conditioner
CN201420602767.7U CN204318374U (zh) 2013-10-17 2014-10-17 加热烹调器

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2013/078187 WO2015056325A1 (fr) 2013-10-17 2013-10-17 Appareil de cuisine thermique

Publications (1)

Publication Number Publication Date
WO2015056325A1 true WO2015056325A1 (fr) 2015-04-23

Family

ID=52827798

Family Applications (2)

Application Number Title Priority Date Filing Date
PCT/JP2013/078187 WO2015056325A1 (fr) 2013-10-17 2013-10-17 Appareil de cuisine thermique
PCT/JP2014/075020 WO2015056531A1 (fr) 2013-10-17 2014-09-22 Appareil de cuisson thermique

Family Applications After (1)

Application Number Title Priority Date Filing Date
PCT/JP2014/075020 WO2015056531A1 (fr) 2013-10-17 2014-09-22 Appareil de cuisson thermique

Country Status (4)

Country Link
JP (1) JP6305421B2 (fr)
CN (2) CN105636484B (fr)
TW (2) TWI624239B (fr)
WO (2) WO2015056325A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111447861A (zh) * 2017-12-07 2020-07-24 三菱电机株式会社 感应加热烹调器

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108415299B (zh) * 2017-02-09 2021-02-23 佛山市顺德区美的电热电器制造有限公司 一种用于烹饪器的预约控制方法及装置、烹饪器
CN109419312B (zh) * 2017-09-05 2021-10-12 佛山市顺德区美的电热电器制造有限公司 电烹饪器及用于电烹饪器的再加热方法
JP7019708B2 (ja) * 2017-09-13 2022-02-15 シャープ株式会社 加熱調理器
CN110403481B (zh) * 2018-04-26 2021-07-20 佛山市顺德区美的电热电器制造有限公司 一种真空烹饪器具的温度控制方法、装置和真空烹饪器具
CN110870684B (zh) * 2018-09-03 2022-05-17 佛山市顺德区美的电热电器制造有限公司 烹饪设备及其控制方法
JP7312041B2 (ja) * 2019-06-28 2023-07-20 エスペック株式会社 調理環境形成装置及び調理器
JP7393180B2 (ja) 2019-10-25 2023-12-06 株式会社ハーマン 加熱調理器

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10328020A (ja) * 1997-05-29 1998-12-15 Zojirushi Corp 定圧調理装置
JP2005058565A (ja) * 2003-08-18 2005-03-10 Tiger Vacuum Bottle Co Ltd 電磁誘導加熱式圧力鍋
JP2007029142A (ja) * 2005-07-22 2007-02-08 Matsushita Electric Ind Co Ltd 炊飯器
JP2007252624A (ja) * 2006-03-23 2007-10-04 Tiger Vacuum Bottle Co Ltd 電気炊飯器
JP2012130545A (ja) * 2010-12-22 2012-07-12 Mitsubishi Electric Corp 炊飯器

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS55136016A (en) * 1979-04-06 1980-10-23 Sharp Kk Cooker
JPH0392424U (fr) * 1990-01-11 1991-09-20
JPH0547592Y2 (fr) * 1990-03-02 1993-12-15
JPH084555B2 (ja) * 1994-01-26 1996-01-24 東芝ホームテクノ株式会社 炊飯器
JP2921418B2 (ja) * 1994-03-29 1999-07-19 松下電器産業株式会社 米飯保温器
JP2602631B2 (ja) * 1994-10-04 1997-04-23 凌 恒幹 加圧加熱調理器
JPH09276134A (ja) * 1996-04-16 1997-10-28 Osaka Gas Co Ltd 加熱調理器具における食品の保温方法及び加熱調理器具
JP3280566B2 (ja) * 1996-04-16 2002-05-13 大阪瓦斯株式会社 炊飯器における米飯の保温方法及び炊飯器
JPH10165301A (ja) * 1996-12-10 1998-06-23 Toshiba Home Technol Corp 炊飯器
JPH10337249A (ja) * 1997-06-05 1998-12-22 Toshiba Home Technol Corp ジャー炊飯器
JP3576821B2 (ja) * 1998-07-27 2004-10-13 大阪瓦斯株式会社 保温式ガス炊飯器
JP2000175814A (ja) * 1998-12-14 2000-06-27 Matsushita Electric Ind Co Ltd 加熱調理器
TWI292702B (en) * 2002-06-24 2008-01-21 Sanyo Electric Co Apparatus and method for cooking
JP4071617B2 (ja) * 2002-12-24 2008-04-02 リンナイ株式会社 炊飯器
JP2008142229A (ja) * 2006-12-08 2008-06-26 Matsushita Electric Ind Co Ltd 炊飯器
JP2010035859A (ja) * 2008-08-06 2010-02-18 Sanyo Electric Co Ltd 電気調理器
CN101884497B (zh) * 2009-05-15 2011-12-28 珠海格力电器股份有限公司 微压力电饭煲及其控制方法
CN102349787A (zh) * 2011-07-21 2012-02-15 广东伊立浦电器股份有限公司 在电饭煲中对食物予以保湿的控制方法及其控制阀门
JP4999999B1 (ja) * 2011-09-05 2012-08-15 三菱電機株式会社 炊飯器
CN103211514B (zh) * 2013-05-13 2016-08-10 浙江苏泊尔家电制造有限公司 电饭煲

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10328020A (ja) * 1997-05-29 1998-12-15 Zojirushi Corp 定圧調理装置
JP2005058565A (ja) * 2003-08-18 2005-03-10 Tiger Vacuum Bottle Co Ltd 電磁誘導加熱式圧力鍋
JP2007029142A (ja) * 2005-07-22 2007-02-08 Matsushita Electric Ind Co Ltd 炊飯器
JP2007252624A (ja) * 2006-03-23 2007-10-04 Tiger Vacuum Bottle Co Ltd 電気炊飯器
JP2012130545A (ja) * 2010-12-22 2012-07-12 Mitsubishi Electric Corp 炊飯器

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111447861A (zh) * 2017-12-07 2020-07-24 三菱电机株式会社 感应加热烹调器

Also Published As

Publication number Publication date
CN105636484A (zh) 2016-06-01
TWI546044B (zh) 2016-08-21
TW201526850A (zh) 2015-07-16
CN105636484B (zh) 2019-01-18
JP6305421B2 (ja) 2018-04-04
TW201515616A (zh) 2015-05-01
JPWO2015056531A1 (ja) 2017-03-09
TWI624239B (zh) 2018-05-21
CN204318374U (zh) 2015-05-13
WO2015056531A1 (fr) 2015-04-23

Similar Documents

Publication Publication Date Title
JP6305421B2 (ja) 加熱調理器
TWI617269B (zh) Heating conditioner
JP6058076B2 (ja) 加圧加熱調理器
JP6754173B2 (ja) 加熱調理器
JP5745553B2 (ja) 炊飯器
JP5791662B2 (ja) 加圧加熱調理器
JP6355399B2 (ja) 加熱調理器及び加熱制御方法
JP6820692B2 (ja) 加熱調理器
JP2011239879A (ja) 炊飯器
WO2016199448A1 (fr) Cuiseur chauffant
JP2014083240A (ja) 炊飯器
JP5724648B2 (ja) 電気炊飯器
JP6008888B2 (ja) 加熱調理器及び加熱制御方法
JP5985017B1 (ja) 炊飯器
JP7079824B2 (ja) 加熱調理器
JP7318063B2 (ja) 加熱調理器
JP2018149217A (ja) 炊飯器
JP5531543B2 (ja) 電気炊飯器
JP2011019711A (ja) 炊飯器
TWI568390B (zh) Heating the conditioner
JP2001346684A (ja) ジャー炊飯器
JP2023159611A (ja) 加熱調理器
JP2021090603A (ja) 加熱調理器

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 13895761

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

NENP Non-entry into the national phase

Ref country code: JP

122 Ep: pct application non-entry in european phase

Ref document number: 13895761

Country of ref document: EP

Kind code of ref document: A1