WO2019203075A1 - Heating cooking system, method for notifying about installation state of temperature detection unit used in heating cooker, and method for adjusting installation state of temperature detection unit used in heating cooker - Google Patents

Heating cooking system, method for notifying about installation state of temperature detection unit used in heating cooker, and method for adjusting installation state of temperature detection unit used in heating cooker Download PDF

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Publication number
WO2019203075A1
WO2019203075A1 PCT/JP2019/015537 JP2019015537W WO2019203075A1 WO 2019203075 A1 WO2019203075 A1 WO 2019203075A1 JP 2019015537 W JP2019015537 W JP 2019015537W WO 2019203075 A1 WO2019203075 A1 WO 2019203075A1
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WO
WIPO (PCT)
Prior art keywords
unit
heating
cooking
temperature
temperature detection
Prior art date
Application number
PCT/JP2019/015537
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French (fr)
Japanese (ja)
Inventor
ザリナ ラフィー
幸　裕弘
藤濤　知也
貞平　匡史
野口　新太郎
武平　高志
Original Assignee
パナソニックＩｐマネジメント株式会社
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.)
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Application filed by パナソニックＩｐマネジメント株式会社 filed Critical パナソニックＩｐマネジメント株式会社
Priority to CN201980003913.XA priority Critical patent/CN111034356A/en
Publication of WO2019203075A1 publication Critical patent/WO2019203075A1/en

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    • 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
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
    • H05B6/12—Cooking devices

Definitions

  • the present disclosure adjusts the heating cooking system for recognizing the cooking state of the object to be heated, the method for notifying the installation state of the temperature detection unit used in the heating cooker, and the installation state of the temperature detection unit used in the heating cooker On how to do.
  • the heating power of the cooking device is adjusted based on the temperature of the pan bottom.
  • the temperature at the bottom of the pan is detected by a temperature detection element disposed below the plate.
  • a temperature difference occurs between the temperature in the pan and the temperature at the bottom of the pan
  • a temperature transmission delay from the inside of the pan to the bottom of the pan occurs, and the detection accuracy in the temperature detecting element decreases.
  • the temperature of the pan is lowered by introducing food into the pan, if the temperature of the pan bottom remains high, it takes time to return the temperature in the pan to the original temperature.
  • the temperature at the bottom of the pan remains low, it takes time to lower the temperature in the pan and scorching occurs. May become stable.
  • a temperature detection device that can be attached to and detached from the duct is arranged.
  • the temperature detection device can communicate with the cooking device and detects the temperature of the object to be heated from above.
  • the installation position of the temperature detection device is adjusted using an infrared element mounted on the temperature detection element disposed above. Infrared rays received from the infrared element are received by a plurality of communication units arranged below the plate of the cooking device. The position of the temperature detection element is calculated from the difference in the amount of received light in each communication unit.
  • an object of the present disclosure is to solve the above-described problem, and a temperature detection unit that detects the temperature of the top plate of the cooking device from above is disposed at an appropriate position.
  • a cooking system includes a top plate, a heat generation unit, a temperature detection unit, a control unit, and a notification unit.
  • a container containing a cooking object is placed on the top plate.
  • the heat generating portion is provided below the top plate.
  • the temperature detection unit detects a temperature distribution on the top plate from above.
  • the heating region determination unit determines whether or not the heat generation unit exists within a visual field range of the temperature detection unit based on the temperature distribution on the top plate.
  • the notification unit notifies a determination result of the heating region determination unit.
  • one aspect of the present disclosure is a temperature detection unit used in a heating cooker including a top plate on which a container that accommodates a cooking object is placed, and a heat generation unit provided below the top plate.
  • This is a method of notifying the installation state.
  • the method includes a detection step of detecting a temperature distribution on the top plate from above.
  • This method includes a determination step of determining whether or not at least one of a local heat generation region and a local cooling region exists within the visual field range of the temperature detection unit.
  • This method includes a notification step of notifying the determination result output in the determination step.
  • one aspect of the present disclosure is a temperature detection unit used in a heating cooker including a top plate on which a container that accommodates a cooking object is placed, and a heat generation unit provided below the top plate.
  • This is a method of adjusting the installation state.
  • the method includes a detection step of detecting a temperature distribution on the top plate from above.
  • This method includes a determination step of determining whether or not at least one of a local heat generation region and a local cooling region exists within the visual field range of the temperature detection unit.
  • This method includes a guidance step of outputting guidance information for guiding the change of the installation state of the temperature detection unit based on the determination result of the determination step.
  • the temperature detection part which detects the temperature of the top plate of a cooking-by-heating machine from the upper part is arranged in an appropriate position.
  • FIG. 1 The perspective view of the heat cooking system which concerns on Embodiment 1.
  • FIG. 1 view of cooking device Explanatory drawing which shows the installation state of a cooking system by the side
  • the block diagram which shows the control system of the heat cooking system which concerns on Embodiment 1.
  • FIG. Explanatory drawing showing an example of the temperature condition of the top plate
  • Explanatory drawing which shows an example of the thermal image detected by the temperature detection part
  • the flowchart which shows the process sequence in a cooking condition recognition part.
  • the flowchart which shows the process sequence in the control part of a main body The flowchart which shows the process sequence in the control part of a main body Explanatory drawing which shows an example of regulation area information Explanatory drawing which shows an example of regulation area information Explanatory drawing which shows an example of regulation area information Explanatory drawing which shows an example of regulation area information Explanatory drawing which shows an example of regulation area information Explanatory drawing which shows an example of the thermal image detected by the temperature detection part from which the direction has shifted
  • difference of a cooking condition recognition part Explanatory drawing which shows an example of the thermal image detected by the temperature detection part from which the direction has shifted
  • FIG. The flowchart which shows the process sequence in a cooking condition recognition part.
  • the flowchart which shows the process sequence in the cooking mode using temperature information The perspective view of the heat cooking system which concerns on Embodiment 3.
  • FIG. The block diagram which shows the control system of the heat cooking system which concerns on Embodiment 3.
  • FIG. The flowchart which shows the process sequence in a cooking condition recognition part.
  • the flowchart which shows the process sequence in a cooking condition recognition part The flowchart which shows the process sequence in a cooking condition recognition part.
  • the flowchart which shows the process sequence in a cooking condition recognition part The flowchart which shows the process sequence in a cooking condition recognition part.
  • the flowchart which shows the process sequence in a cooking condition recognition part The flowchart which shows the process sequence in a cooking condition recognition part.
  • One aspect of the present disclosure is a heating cooking system including a top plate, a heat generation unit, a temperature detection unit, a control unit, and a notification unit.
  • a container containing a cooking object On the top plate, a container containing a cooking object is placed.
  • the heat generating portion is provided below the top plate.
  • the temperature detection unit detects a temperature distribution on the top plate from above.
  • the heating region determination unit determines whether or not the heat generation unit exists within a visual field range of the temperature detection unit based on the temperature distribution on the top plate.
  • the notification unit notifies a determination result of the heating region determination unit.
  • the heating area determination unit may be input with specified area information that predefines an area in which the heat generating unit is arranged within the visual field range of the temperature detection unit.
  • the heating area determination unit may collate position information indicating a position of the heat generating part included in the temperature distribution on the top plate with the specified area information.
  • the heating unit may be a heating coil that heats the container from below.
  • the heating unit may be a heating coil that heats the container from below.
  • the cooking system may include a coil control unit that controls a heating amount of the heating coil, and a container detection sensor that detects the container placed above the heating coil.
  • the control unit may cause the notification unit to output guidance information that guides a user to place the container above the heating coil.
  • the coil control unit may start heating the heating coil.
  • the position information indicating the position of the heat generating unit included in the temperature distribution may be associated with at least one temperature information of the container included in the temperature distribution and the cooking target in the container.
  • the controller may set an adjustment mode different from the normal cooking mode when the power is turned on for the first time.
  • the temperature detection unit may detect a heated region of the top plate.
  • the heating area determination unit may determine whether or not the heat generating part exists in the visual field range based on whether or not the heated area exists in the visual field range.
  • the heating cooking system may include an operation input unit that receives setting of the adjustment mode of the temperature detection unit different from the normal cooking mode.
  • the temperature detection unit may detect a heated region on the top plate.
  • the heating area determination unit may determine whether or not the heat generating part exists in the visual field range based on whether or not the heated area exists in the visual field range.
  • the control unit may cause the notification unit to output guidance information for guiding a part of the human body to be placed in a predetermined area.
  • the heating region determination unit determines whether the heating unit exists within the visual field range of the temperature detection unit. It may be determined whether or not.
  • the heating cooking system may include a grill cooking unit that is provided below the top plate and that heats a cooking target, and an exhaust port that discharges air generated in the grill cooking unit.
  • the heat generating part may be the exhaust port.
  • the heating cooking system may include a heating coil for heating the container from below.
  • the heating unit may be a detection heating element different from the heating coil.
  • the temperature detection unit may be provided in a cooking status recognition unit.
  • the cooking status recognition unit may include a communication unit that can transmit information to the mobile terminal by wireless communication.
  • the communication unit may be configured to transmit information on the temperature distribution on the top plate detected by the temperature detection unit to the portable terminal.
  • the heating cooking system may include a drive unit that adjusts the detection direction of the temperature detection unit, and a drive control unit that controls at least one of the drive direction and the drive amount of the drive unit.
  • the drive control unit may perform drive control of the drive unit by calculating at least one of the drive direction and the drive amount of the drive unit based on a determination result of the heating region determination unit.
  • the control unit generates guidance information for guiding the detection direction of the temperature detection unit according to the determination result of whether the heat generation unit is within the visual field range of the temperature detection unit, and outputs the guidance information to the notification unit May be.
  • the notification unit may output a display that is visible using at least one of characters and images.
  • the notification unit may notify using at least one of sound, light, and vibration.
  • the prescribed area information may be available from a server via a communication network.
  • the temperature detection unit may have an imaging surface having 64 or more pixels arranged on a plane.
  • the distance from the temperature detection unit to the top plate may be 600 mm or more and 2000 mm or less.
  • the temperature detection unit may be at least one of an infrared sensor and a thermal image camera.
  • one aspect of the present disclosure is a method for notifying the installation state of the temperature detection unit used in the cooking device.
  • the heating cooker includes a top plate on which a container that accommodates a cooking object is placed, and a heat generating portion provided below the top plate.
  • the method includes a detection step of detecting a temperature distribution on the top plate from above.
  • This method includes a determination step of determining whether or not at least one of a local heat generation region and a local cooling region exists within the visual field range of the temperature detection unit.
  • This method includes a notification step of notifying the determination result output in the determination step.
  • one aspect of the present disclosure is a temperature detection unit used in a heating cooker including a top plate on which a container that accommodates a cooking object is placed, and a heat generation unit provided below the top plate.
  • This is a method of adjusting the installation state.
  • the method includes a detection step of detecting a temperature distribution on the top plate from above.
  • This method includes a determination step of determining whether or not at least one of a local heat generation region and a local cooling region exists within the visual field range of the temperature detection unit.
  • This method includes a guidance step of outputting guidance information for guiding the change of the installation state of the temperature detection unit based on the determination result of the determination step.
  • FIG. 1 is a perspective view of a cooking system 100 according to Embodiment 1 of the present disclosure.
  • FIG. 2 is a top view of the heating cooker 1 according to the first embodiment.
  • FIG. 3 is a side view showing an installation state of the cooking system 100.
  • FIG. 4 is a block diagram showing a control system of the heating cooking system 100.
  • the X-axis direction indicates the longitudinal direction of the heating cooker 1
  • the Y-axis direction indicates the front-rear direction
  • the Z-axis direction indicates the height direction.
  • the positive direction of the X axis is the right side
  • the negative direction is the left side.
  • the positive direction of the Y axis is the rear and the negative direction is the front.
  • the cooking system 100 includes a cooking device 1 and a cooking status recognition unit 19.
  • the heating cooker 1 includes a main body 3 and a top plate 5 on which the container Cr is placed as an upper portion of the main body 3.
  • a heated object Tc as a cooking target such as a stew is accommodated.
  • the heating cooker 1 is an induction heating cooker.
  • the top plate 5 is below a region where the container Cr is placed (hereinafter referred to as a container placement region) and is heated inside the main body 3 as a heating unit of the heating cooker 1.
  • Coils 7A, 7B and 7C are arranged. Ring-shaped markers 8A, 8B, and 8C indicating the container placement areas are printed on the top plate 5 above the corresponding heating coils 7A, 7B, and 7C, respectively.
  • the heating coils 7A to 7C generate an induction magnetic field to heat the container Cr.
  • the coil controller 10 supplies the high frequency current to the heating coils 7A to 7C to heat the container Cr.
  • the coil controller 10 controls the amount of current that flows through the heating coils 7A to 7C.
  • the light emitting portions 6A, 6B, and 6C that shine in a ring shape are arranged on the top plate 5 outside the heating coils 7A, 7B, and 7C, respectively.
  • the light emitting units 6A, 6B, and 6C emit light when current flows through the corresponding heating coils 7A, 7B, and 7C.
  • Each of the light emitting units 6A to 6C includes, for example, an LED (Light Emitting Diode) light emitting substrate.
  • a plurality of operation input portions 9A, 9B, 9C for the user to operate each of the heating coils 7A to 7C are arranged on the front side of the top plate 5 of the heating cooker 1.
  • the operation input units 9A to 9C may be touch keys or a touch panel, for example.
  • the operation input unit 9A and the heating coil 7A, the operation input unit 9B and the heating coil 7B, and the operation input unit 9C and the heating coil 7C correspond to each other.
  • the coil control unit 10 controls the start or stop of heating of the heating coil 7A. Further, in response to an operation instruction from the operation input unit 9A, the coil control unit 10 adjusts the heating level of the heating coil 7A in, for example, four stages.
  • the main body 3 includes a notification unit 4 that notifies information related to heating of the heating coils 7A to 7C.
  • the notification unit 4 includes a display unit 11 and an audio output unit 15.
  • the display unit 11 is disposed on the front side of the top plate 5 of the heating cooker 1 and displays the heating level of the heating coils 7A to 7C.
  • the display unit 11 has, for example, a band shape extending in the longitudinal direction of the top plate 5.
  • the display unit 11 is a monochrome liquid crystal panel, but may be a color liquid crystal panel.
  • voice output part 15 is arrange
  • the audio output unit 15 is, for example, a speaker.
  • a setting unit 13 is provided on the front side of the main body 3 of the heating cooker 1 in order for the user to set heating by the heating coils 7A to 7C in detail.
  • the setting unit 13 can be inserted into and removed from the main body 3, and includes a setting key 13a for setting heating by the heating coils 7A to 7C in detail, the setting contents, the detailed state of the heating coils 7A to 7C, and the like.
  • a setting display unit 13b for displaying. For example, at least one of the heating temperature, the heating time, and the timer of the heating coils 7A to 7C is set by the setting unit 13.
  • the heating cooker 1 includes a grill cooking unit 14 and an exhaust port 16 for discharging air generated in the grill cooking unit 14.
  • the grill cooking unit 14 includes, for example, a grill heater (not shown) that is heated by electricity.
  • the grill cooking unit 14 heats the cooking object with a grill heater in the interior space. Hot air in the interior space of the grill cooking unit 14 is exhausted from the exhaust port 16 to the outside of the main body 3.
  • a range hood 17 is installed above the heating cooker 1.
  • the range hood 17 sucks the air above the cooking device 1 into the inside via a hood portion 17a provided at the lower portion, and exhausts it from a discharge port communicated outdoors.
  • the heating cooker 1 includes a cooking status recognition unit 19 that recognizes the cooking status of the object to be heated Tc on the top plate 5 from above.
  • the cooking status recognition unit 19 is disposed at a position away from the top plate 5, and is detachably disposed at the center of the hood portion 17 a of the range hood 17, for example.
  • the cooking status recognition unit 19 is attached with, for example, a magnet, an adhesive, or a clip.
  • the cooking status recognition unit 19 includes a temperature detection unit 19a that detects the temperature distribution on the top plate 5 from above.
  • the temperature detection unit 19a is a temperature sensor that detects a temperature distribution in the visual field range, and is, for example, an infrared sensor or a thermal image camera.
  • the visual field range is a range in which the temperature detector 19a can collect infrared rays.
  • the thermal image detected by the temperature detection unit 19 a includes information regarding the temperature distribution on the top plate 5. If the temperature detection unit 19a is set to an appropriate shooting direction, the entire top plate 5 can be shot from above.
  • the cooking status recognition unit 19 may be disposed on a ventilation fan, a duct, a ceiling, or a wall.
  • the distance from the temperature detection unit 19a to the top plate 5 is, for example, not less than 600 mm and not more than 2000 mm.
  • the temperature detection part 19a has the pixel number of 64 pixels or more arranged on the plane.
  • the temperature detection unit 19a according to the first embodiment has an imaging surface, and the imaging surface has 256 pixels of 16 vertical pixels ⁇ 16 horizontal pixels as an example.
  • the main body 3 For the wireless communication between the main body 3 and the cooking status recognition unit 19, the main body 3 has a communication unit 21, and the cooking status recognition unit 19 has a communication unit 23.
  • the thermal image detected by the temperature detection unit 19 a is transmitted by the communication unit 23 and received by the main body 3 by the communication unit 21.
  • the communication units 21 and 23 each have an antenna and are wirelessly connected by wireless communication such as Wi-Fi (registered trademark), Bluetooth (registered trademark), or BLE (Bluetooth Low Energy).
  • Wi-Fi registered trademark
  • Bluetooth registered trademark
  • BLE Bluetooth Low Energy
  • the heating cooker 1 includes a control unit 25 and a storage unit 27 inside the main body 3.
  • the control unit 25 is a processing device such as a CPU (Central Processing Unit) or a microprocessor, for example, and includes a storage unit 27 such as a ROM (Read Only Memory), a RAM (Random Access Memory), a hard disk, an SSD (Solid State Drive), and the like.
  • the computer is configured to perform various functions by executing a program stored therein.
  • the control unit 25 includes a heating area determination unit 25a and a guidance information output unit 25b. Based on the temperature distribution on the top plate 5, the heating region determination unit 25a determines whether or not each region of the heating coils 7A to 7C as the heat generation unit exists within the visual field range of the temperature detection unit 19a. The determination result is notified from the notification unit 4 to the user. Thereby, the user can know whether the cooking condition recognition part 19 is installed in the right direction. That is, the user can recognize whether the installation state of the temperature detection unit 19a is normal or abnormal.
  • FIG. 5 is an explanatory view showing an example of the temperature condition of the top plate 5.
  • FIG. 6 is an explanatory diagram showing an example of a thermal image 19aa detected by the temperature detector 19a.
  • the temperature on the top plate 5 is 30 ° C. which is the same as the environmental temperature, and the heating regions 29A, 29B and 29C heated by the heating coils 7A, 7B and 7C are 50 ° C., respectively. Since hot air is not exhausted from the grill cooking unit 14 from the exhaust port 16, the temperature is 30 ° C., which is the same as the environmental temperature. Since each of the heating coils 7A to 7C has a resistance component, each of them generates heat when a current is passed. The portions directly above the heating coils 7A to 7C in the top plate 5 are heated by the heated heating coils 7A to 7C. These heating portions are heating regions 29A to 29C.
  • each of the heating regions 29A to 29C corresponds to the region of the heating coils 7A to 7C, if each of the heating regions 29A to 29C in the thermal image detected by the temperature detection unit 19a exists at a specified position. It can be determined that each region of the heating coils 7A to 7C exists within the visual field range of the temperature detector 19a.
  • FIG. 6 is a reference thermal image 19aa which is a thermal image when the cooking situation recognition unit 19 is appropriately arranged.
  • white dots indicate a region from 30 ° C to 39 ° C.
  • the heating regions 31A, 31B, and 31C on the reference thermal image 19aa corresponding to the heating regions 29A, 29B, and 29C, respectively, are detected as regions of 50 ° C. to 59 ° C., respectively.
  • the heating area determination unit 25 a collates the thermal image detected by the temperature detection unit 19 a with the specified area information stored in the storage unit 27.
  • the prescribed area information is information stored in advance in the storage unit 27, and details will be described later. That is, the heating area determination unit 25a determines whether or not the heating areas 31A to 31C on the detected thermal image match the respective areas in the specified area information. In this way, it can be determined that each region of the heating coils 7A to 7C exists within the visual field range of the temperature detector 19a.
  • FIG. 7 is a flowchart showing a processing procedure in the cooking status recognition unit 19.
  • 8 and 9 are flowcharts showing a processing procedure in the control unit 25 of the main body 3.
  • the cooking status recognition unit 19 is attached to the hood portion 17a of the range hood 17 and is turned on by the user. Thereby, the adjustment procedure in the cooking status recognition unit 19 is started.
  • step S1 a connection process between the communication unit 23 of the cooking status recognition unit 19 and the communication unit 21 of the main body 3 is performed.
  • This connection processing includes connection request transmission / reception between the communication units 23 and 21 and status confirmation between the temperature detection unit 19a of the cooking status recognition unit 19 and the control unit 25 of the main body 3.
  • step S2 if the connection between the communication unit 23 of the cooking status recognition unit 19 and the communication unit 21 of the main body 3 is successful, the process proceeds to step S3. In step S2, when the connection between the communication unit 23 of the cooking status recognition unit 19 and the communication unit 21 of the main body 3 is not successful, step S1 is executed again.
  • step S3 the temperature detection unit 19a acquires temperature information.
  • the temperature information for example, a thermal image within the visual field range of the temperature detector 19a is acquired.
  • step S4 the temperature detection unit 19a transmits the acquired temperature information to the control unit 25 of the main body 3 via the communication units 23 and 21.
  • step S5 When the temperature information is transmitted, the connection between the communication unit 23 of the cooking status recognition unit 19 and the communication unit 21 of the main body 3 is disconnected in step S5. Thereby, the power consumption of the cooking condition recognition part 19 can be reduced.
  • step S1 After the predetermined time has elapsed, the processing from step S1 is performed again, and temperature information for each predetermined time is sent from the cooking status recognition unit 19 to the control unit 25.
  • the adjustment mode is an adjustment mode of the cooking status recognition unit 19 and is a mode different from a normal cooking mode in which cooking is performed.
  • the adjustment mode is set by an input by the user via the setting key 13a.
  • step S11 connection processing between the control unit 25 of the main body 3 and the temperature detection unit 19a of the cooking status recognition unit 19 is performed via the communication units 21 and 23.
  • step S12 If the connection between the communication unit 23 of the cooking status recognition unit 19 and the communication unit 21 of the main body 3 is not successful in step S12, the communication connection between the main body 3 and the cooking status recognition unit 19 has failed in step S13. Is output from the display unit 11 and the voice output unit 15. By this guidance, the user can confirm whether the cooking status recognition unit 19 is turned on. The process is executed again from step S11 after a predetermined time has elapsed since the guidance indicating that the communication connection has failed.
  • step S12 when the connection between the control unit 25 of the main body 3 and the temperature detection unit 19a of the cooking status recognition unit 19 is successful, the control unit 25 connects the communication between the main body 3 and the cooking status recognition unit 19 in step S14. Is notified from the display unit 11 and the voice output unit 15.
  • step S15 the control unit 25 determines whether the initial installation setting of the cooking status recognition unit 19 has been completed.
  • the process proceeds to another processing procedure L for detecting a cooking target using the temperature information.
  • step S16 the control unit 25 provides guidance that the initial installation setting of the cooking situation recognition unit 19 is not completed. Notification is given from the display unit 11 and the audio output unit 15.
  • the control unit 25 performs processing in the adjustment mode of the cooking status recognition unit 19. The control unit 25 instructs the coil control unit 10 in the adjustment mode.
  • step S17 the coil controller 10 controls the heating coils 7A to 7C with the output in the adjustment mode. Thereby, each of the heating coils 7A to 7C is heated, and after a predetermined time elapses, the heating regions 29A to 29C are heated at least 5 ° C. or more than the environmental temperature. Next, the process proceeds to processing procedure M.
  • step S18 the controller 25 determines whether or not the temperature information acquired by the temperature detector 19a has been received after a predetermined time has elapsed since the coil controller 10 outputs the heating coils 7A to 7C.
  • control unit 25 waits for a predetermined time until the temperature information is sent from the temperature detection unit 19a.
  • control unit 25 confirms the completion of the reception of the temperature information from the temperature detection unit 19a as in step S18 Yes, the control unit 25 acquires the specified area information from the storage unit 27 in step S19.
  • the specified area information is information that defines areas in which the heating coils 7A to 7C of the heating cooker 1 are arranged within the visual field range of the temperature detector 19a.
  • the specified area information is information that varies depending on the layout of the heating coils 7A to 7C of the heating cooker 1.
  • the specified area information is stored in advance in the storage unit 27.
  • the image region 19b of the thermal image acquired by the temperature detection unit 19a as shown in FIG. The following describes information that defines three areas: an area A defined at the rear, an area B defined at the left front, and an area C defined at the right front. Position information of these areas A to C with respect to the image area 19b is included in the specified area information.
  • the heating region determination unit 25a indicates that the heating coils 7A to 7C are correctly included in the visual field range of the temperature detection unit 19a. Can be determined.
  • the thermal image area 19b As another example of the defined area information, as shown in FIG. 11, in the thermal image area 19b, the area E having 4 ⁇ 4 pixels defined at the rear part and the 5 ⁇ 5 pixels defined at the left front part. And an area F having 5 ⁇ 5 pixels defined in the right front part and information defining three areas. Position information of these areas EG with respect to the image area 19b is included in the specified area information.
  • the heating region determination unit 25a determines that the heating coils 7A to 7C are correctly included in the visual field range of the temperature detection unit 19a. be able to.
  • the visual field range of the temperature detector 19a can be more appropriately directed to the area of the heating coils 7A to 7C.
  • the areas E to G are separated by at least one pixel between the outer periphery and the outer edge of the image area. List the information that is located.
  • a high temperature region around the heating coils 7A to 7C can be detected. Thereby, for example, when a spill occurs from the container, the spill can be detected by pixels on the outer periphery of each of the regions E to G.
  • the heating region determination unit 25a acquires the specified region information from the storage unit 27, in step S20, the heating region determination unit 25a collates the specified region information with the temperature information received from the temperature detection unit 19a. By this collation, the heating region determination unit 25a can determine whether or not the region of the heating coils 7A to 7C exists within the visual field range of the temperature detection unit 19a.
  • step S21 if the temperature information received from the temperature detection unit 19a matches the specified area information shown in FIG. 12, for example, if the comparison between the specified area information and the temperature information is successful, notification is made in step S22.
  • the unit 4 notifies that the verification is successful.
  • step S ⁇ b> 23 the control unit 25 registers the completion of the initial installation setting of the cooking status recognition unit 19 in the storage unit 27. After completion registration of the initial installation setting, the process may be terminated, or the process procedure L may be directly performed in the cooking mode using the temperature information.
  • FIG. 13 is an explanatory diagram illustrating an example of a thermal image detected by the temperature detection unit when the detection direction of the temperature detection unit 19a is shifted.
  • FIG. 14 is a guide for correcting the shift of the cooking condition recognition unit 19. It is explanatory drawing which shows an example.
  • FIG. 13 shows a thermal image 33 when the detection direction of the temperature detection unit 19a is shifted forward.
  • the heating area determination unit 25a detects a shift direction and a shift amount from each area specified by the specified area information to each high temperature area in the thermal image. For example, in FIG. 13, it is detected by image processing such as template matching that the high temperature area 33c of 4 ⁇ 4 pixels is shifted by 9 pixels forward from the defined area E in FIG.
  • the guidance information output unit 25b Based on the detected deviation direction and deviation amount, the guidance information output unit 25b outputs guidance information that guides the user in the direction of eliminating the deviation to the notification unit 4. For example, when it is shifted forward as shown in FIG. 13, a backward-facing arrow that guides the cooking state recognition unit 19 to face backward is displayed on the display unit 11.
  • FIG. 15 shows a thermal image 35 when the detection direction of the temperature detector 19a is shifted to the right.
  • the heating region determination unit 25a detects, for example, that the region G of 5 ⁇ 5 pixels is detected as the high temperature region 35b of 5 ⁇ 3 pixels in FIG. It is detected by image processing such as matching. Based on the detection result, the guidance information output unit 25b displays a left-pointing arrow that guides the cooking state recognition unit 19 to the left as shown in FIG.
  • FIG. 17 shows a thermal image 37 when the temperature detector 19a is rotationally displaced.
  • each of the high temperature regions 37a, 37b, and 37c in the thermal image 37 of FIG. 17 is located at a position where the regions E to G of the specified region information are rotated clockwise. It is detected by image processing such as matching. Based on the detection result, the guidance information output unit 25b displays a counterclockwise arrow that guides the cooking state recognition unit 19 to rotate counterclockwise as shown in FIG.
  • FIG. 19 shows a thermal image 39 when the distance between the temperature detector 19a and the top plate 5 is long. That is, this is a case where the height position where the temperature detector 19a is installed (hereinafter referred to as the installation height) is high.
  • the high temperature region 39a in the thermal image 39 of FIG. 19 is a region where the regions F and G of the specified region information are combined.
  • the image in such a state is stored in the storage unit 27, and the heating region determination unit 25a detects that the distance is long by image processing such as template matching. Based on the detection result, the guidance information output unit 25b displays an image in which two arrows face each other, for example, as shown in FIG. 20, to guide the cooking situation recognition unit 19 to approach the top plate 5. .
  • FIG. 21 shows a thermal image 41 when the distance between the temperature detector 19a and the top plate 5 is short. That is, the installation height of the temperature detection unit 19a is low.
  • the number of pixels in the high temperature regions 41a to 41c in the thermal image 41 in FIG. 21 is larger than the number of pixels in each of the regions E to G in the corresponding specified region information.
  • the heating region determination unit 25a detects that the distance of the temperature detection unit 19a is close by image processing such as template matching. Further, based on the detection result, the guidance information output unit 25b displays the image in which the two arrows are opposite to each other, for example, as shown in FIG. Guide you to leave.
  • step S24 the control unit 25 determines whether a predetermined time has elapsed. If the predetermined time has not elapsed as in step S24 No, the determination in step S24 is performed again after the predetermined time has elapsed.
  • step S25 the control unit 25 requests the temperature detection unit 19a to acquire temperature information, and acquires temperature information from the temperature detection unit 19a.
  • step S ⁇ b> 26 the heating region determination unit 25 a collates the specified region information with the temperature information.
  • FIG. 24 is an explanatory diagram showing an example of the temperature condition of the top plate 5.
  • FIG. 25 is an explanatory diagram showing an example of a thermal image 45 detected by the temperature detector 19a with respect to the top plate 5 of FIG.
  • containers 43A to 43C are placed on the heating coils 7A to 7C, respectively.
  • the temperature of the top plate 5 is 30 ° C.
  • the temperature of the object to be heated inside each of the containers 43A to 43C is 50 ° C.
  • the side walls of the containers 43A to 43C are 40 ° C.
  • the center region of each of the high temperature regions 45a to 45c detects heat of 50 ° C., and the surrounding region is detected at a lower temperature than the center region.
  • the heating coil on which the container is not placed may be heated or may not be heated.
  • the heating coil on which a container is not placed In the process of detecting the positional deviation of the cooking status recognition unit 19, when heating a heating coil on which a container is not placed, not only the heating coil that is being used but also the heating coil that is not being used is appropriately in the visual field range. You can check if it is in. Moreover, when not heating the heating coil in which the container is not mounted, it can be confirmed simply whether only the heated container is appropriately contained in the visual field range.
  • FIG. 26 is an explanatory diagram showing an example of the temperature condition of the top plate 5.
  • no containers are placed in the heating regions 29A and 29B of the top plate 5 on the heating coils 7A and 7B, and the heating coils 7A and 7B are heated, and are 40 ° C. and 45 ° C., respectively.
  • the temperature is rising up to.
  • a container 43C is placed on the top plate 5 on the heating coil 7C.
  • the temperature of the object to be heated inside the container 43C is 50 ° C.
  • the temperature of the side wall of the container 43C is 40 ° C.
  • FIG. 27 shows a thermal image 47 acquired by the temperature detection unit 19a with respect to the top plate 5 in such a state.
  • the three high temperature areas 47a to 47c which are temperature information, are detected, so that detailed position adjustment of the cooking status recognition unit 19 can be performed by collating with the specified area information. .
  • FIG. 28 is an explanatory diagram showing an example of the temperature condition of the top plate 5.
  • no containers are placed in the heating regions 29A and 29C of the top plate 5 on the heating coils 7A and 7C, and the heating coils 7A and 7C are not heated, and are the same as the environmental temperature, respectively.
  • a container 43B is placed on the top plate 5 on the heating coil 7B.
  • the temperature of the object to be heated inside the container 43B is 50 ° C.
  • the temperature of the side wall of the container 43B is 40 ° C.
  • a thermal image 49 acquired by the temperature detector 19a is shown in FIG.
  • the cooking state recognition is performed by collating with the specified region information corresponding to the high temperature region 49b indicated by the temperature information.
  • the position of the part 19 can be confirmed easily. Since the region for confirming whether or not it is included in the field of view of the temperature detector 19a is limited to the heating coil currently used, it can be confirmed easily and quickly.
  • FIG. 30 is an explanatory diagram showing an example of the temperature condition of the top plate 5.
  • no container is placed on the heating regions 29A and 29B of the top plate 5 on the heating coils 7A and 7B, and the heating coils 7A and 7B are not heated, and are the same as the environmental temperature, respectively.
  • a container 43C is placed on the top plate 5 on the heating coil 7C.
  • the container 43D is placed on the region of the top plate 5 where the heating coil is not disposed below. It is assumed that the container 43D has moved during heating.
  • the temperature of the object to be heated inside the container 43C is, for example, 50 ° C., and the temperature of the side wall of the container 43C is 40 ° C.
  • the temperature of the object to be heated inside the container 43D is 40 ° C., and the temperature of the side wall of the container 43D is 30 ° C.
  • a thermal image 51 acquired by the temperature detector 19a is shown in FIG.
  • region 51c corresponding to the container 43C on the heating coil 7C since the high temperature area
  • step S27 the guidance information output unit 25b informs the notification unit 4 of the guidance that the collation has been successful in step S28. Thereafter, step S24 is performed again. If the collation is not successful in step S27, the guide information output unit 25b informs the informing unit 4 of the guidance that the collation has failed in step S29. Then, it returns to step S24 and a process is repeated again.
  • the heating and cooking system 100 includes the top plate 5 on which the container Cr containing the object to be heated Tc to be cooked is placed, and the heating coils 7A to 7A provided below the top plate 5.
  • 7C an example of the heating unit of the present disclosure
  • a temperature detection unit 19a that detects the temperature distribution on the top plate 5 from above, and the heating coils 7A to 7C based on the temperature distribution on the top plate 5 are connected to the temperature detection unit 19a.
  • the heating region determination unit 25a that determines whether or not the image is within the visual field range and the notification unit 4 that notifies the determination result of the heating region determination unit 25a.
  • the user can understand whether the heating coils 7A to 7C are properly present within the visual field range of the temperature detection unit 19a, and can appropriately measure the temperature of the object to be heated during cooking. Further, the position adjustment of the cooking condition recognition unit 19 can be performed without placing the container Cr containing the article to be heated Tc on the top plate 5.
  • prescribed region information for preliminarily defining regions where the heating coils 7A to 7C are arranged within the visual field range of the temperature detector 19a is input to the heating region determination unit 25a.
  • the prescribed region information is, for example, the reference thermal image 19aa shown in FIG. 6 or the image information shown in FIGS.
  • the heating area determination unit 25a collates position information indicating the positions of the heating coils 7A to 7C included in the temperature distribution on the top plate 5 with the specified area information. Thereby, the heating region determination unit 25a can determine whether or not the heating coils 7A to 7B are included in a more appropriate region of the visual field range.
  • the heat generating portion is the heating coils 7A to 7C for heating the container Cr from below. Thereby, it is not necessary to provide a heat generating part only for the adjustment of the visual field range of the temperature detection part 19a.
  • the control unit 25 sets an adjustment mode different from the normal cooking mode when the power is turned on for the first time.
  • the temperature detection unit 19a detects the heated region of the top plate 5.
  • the heating area determination unit 25a determines whether or not the heating coils 7A to 7C exist within the visual field range depending on whether or not the heated area exists within the visual field range.
  • the cooking system can prompt the user to adjust the visual field range of the temperature detection unit 19a when the power is turned on for the first time.
  • the user manually sets the adjustment mode.
  • the adjustment mode may be automatically set when the power is turned on.
  • the operation input unit is the setting key 13a in the present embodiment.
  • the operation input unit is not limited to the setting key 13a, and may be, for example, at least one of the operation input units 9A to 9C or the display unit 11.
  • the temperature detection unit 19a detects the heated area on the top plate 5.
  • the heating area determination unit 25a determines whether or not the heating coils 7A to 7C exist within the visual field range depending on whether or not the heated area exists within the visual field range. Thereby, the cooking system can prompt the user to adjust the visual field range of the temperature detection unit 19a when the power is turned on for the first time.
  • control unit 25 guides the detection direction of the temperature detection unit 19a according to the determination result of whether or not the heating coils 7A to 7C are present within the visual field range of the temperature detection unit 19a. Guide information is generated and output to the notification unit 4. Thereby, the cooking system can prompt the user to appropriately adjust the visual field range of the temperature detection unit 19a.
  • the notification unit 4 outputs a display that can be visually recognized using at least one of a character and an image. Thereby, the alerting
  • the notification unit 4 notifies the guidance information by voice.
  • reporting part 4 may alert
  • the temperature detection unit 19a has an imaging surface having the number of pixels of 64 pixels or more arranged on a plane. Thereby, the temperature detector 19a can detect the temperature distribution with higher accuracy.
  • the distance from the temperature detection unit 19a to the top plate 5 is 600 mm or more and 2000 mm or less.
  • the temperature detection part 19a can detect temperature distribution using a general purpose temperature sensor or a thermal image camera.
  • the temperature detector 19a is at least one of an infrared sensor and a thermal image camera. Thereby, the temperature detection part 19a can detect a temperature distribution easily.
  • the cooking device 1 having the top plate 5 on which the container Cr for storing the cooking object Tc is placed and the heating coils 7A to 7C provided below the top plate 5 is provided.
  • a method for notifying the installation state of the temperature detector 19a to be used is disclosed. This method includes a detection step of detecting the temperature distribution on the top plate 5 from above. This method includes a determination step of determining whether or not at least one of a local heat generation region and a local cooling region exists within the visual field range of the temperature detection unit 19a. In addition, this method includes a notifying step for notifying the determination result.
  • the temperature detection unit 19a can detect not only the local heat generation area but also the local cooling area. Thereby, the cooking system can prompt the user to adjust the visual field range of the temperature detection unit 19a, that is, the installation state.
  • the cooking device 1 provided with the top plate 5 on which the container Cr for storing the cooking object Tc is placed and the heating coils 7A to 7C provided below the top plate 5 is provided.
  • This is a method of adjusting the installation state of the temperature detector 19a used.
  • This method includes a detection step of detecting the temperature distribution on the top plate 5 from above.
  • This method includes a determination step of determining whether or not at least one of a local heat generation region and a local cooling region exists within the visual field range of the temperature detection unit 19a.
  • This method includes a guidance information output step of outputting guidance information for guiding the change of the installation state of the temperature detection unit 19a based on the determination result.
  • the heating cooking system can specifically prompt the user to adjust the visual field range of the temperature detection unit 19a, that is, the installation state.
  • each of the storage unit 27, the heating area determination unit 25a, and the guidance information output unit 25b is arranged in the main body 3, but at least one of them is arranged in the cooking status recognition unit 19. May be.
  • region determination part 25a and the guidance information output part 25b may be comprised by hardware, such as an apparatus or a circuit, and may be comprised by software. Further, at least one of the heating region determination unit 25 a and the guidance information output unit 25 b may be common to the coil control unit 10.
  • the notification unit 4 is arranged in the main body 3, but may be arranged in the cooking status recognition unit 19. Or you may arrange
  • FIG. 32 is a block diagram illustrating a control system of the cooking system 61 according to the second embodiment.
  • the heating and cooking system 100 according to the first embodiment transmits and receives temperature information between the main body 3 and the cooking status recognition unit 19 via the communication units 21 and 23.
  • the control unit 25 of the main body 3 has performed the determination as to whether or not it falls within the visual field range.
  • the main body 63 and the cooking status recognition unit 65 are not connected.
  • the cooking system 61 in Embodiment 2 is common in the cooking system 100 of Embodiment 1 except for the matters described below.
  • the cooking status recognition unit 65 in Embodiment 2 includes an operation input unit 67, a control unit 69, a storage unit 71, and a notification unit 73.
  • the operation input unit 67 is composed of, for example, a button or a touch key.
  • the control unit 69 includes a heating region determination unit 69a and a guidance information output unit 69b.
  • the notification unit 73 includes a display unit 73a and an audio output unit 73b.
  • the display unit 73a is, for example, a liquid crystal panel.
  • the audio output unit 73b is, for example, a speaker.
  • the control unit 69 is a processing device such as a CPU or a microprocessor, and is configured to perform various functions by executing programs stored in the storage unit 71 such as a ROM, a RAM, a hard disk, and an SSD. ing.
  • the control unit 69 has the same function as the control unit 25.
  • FIG. 33 is a flowchart showing a processing procedure in the cooking status recognition unit 65.
  • FIG. 34 is a flowchart illustrating a processing procedure in the control unit 69 of the cooking status recognition unit 65.
  • step S41 the control unit 69 of the cooking status recognition unit 65 determines whether the initial installation setting has been completed.
  • the initial installation setting is registered in the storage unit 71. Therefore, the control unit 69 determines whether or not the initial installation setting has already been registered.
  • step S41 If the initial installation setting has been completed as in Yes of step S41, the process proceeds to processing procedure N which is a cooking mode using temperature information.
  • step S42 the guidance information output unit 69b of the control unit 69 outputs a guidance that the initial installation setting is not completed to the notification unit 73. .
  • the guidance is output by voice from the voice output unit 73b of the notification unit 73 or by characters or symbols from the display unit 73a of the notification unit 73.
  • the heating region determination unit 69a of the control unit 69 acquires the specified region information stored in the storage unit 71.
  • the storage unit 71 stores prescribed area information corresponding to the type of the main body 63 of the cooking system 61. For example, the user can select the specified region information corresponding to the layout of the heating coils 7A to 7C of the main body 63 by inputting the model number of the main body 63 from the operation input unit 67 of the cooking status recognition unit 65. .
  • step S44 the temperature detection unit 19a acquires temperature information on the top plate 5 of the main body 63.
  • step S45 heating region determination unit 69a collates the specified region information with the temperature information as in the first embodiment.
  • step S46 when the comparison between the specified area information and the temperature information is successful, in step S47, the notification unit 73 notifies that the verification is successful.
  • step S ⁇ b> 48 the control unit 69 registers the completion of the initial installation setting of the cooking status recognition unit 65 in the storage unit 71. After completion registration of the initial installation setting, the process may be terminated, or the process procedure N may be directly performed in the cooking mode using the temperature information.
  • step S46 when the temperature information received from the temperature detection unit 19a does not match the specified area information, that is, when the verification fails, the notification unit 73 notifies that the verification has failed. Thereafter, the processing is executed from step S44.
  • step S50 the control unit 69 determines whether the detection direction of the temperature detection unit 19a is shifted. Therefore, in step S50, the control unit 69 determines whether a predetermined time has elapsed. When the predetermined time has not elapsed as in step S50 No, the determination in step S50 is performed again after the predetermined time has elapsed.
  • step S51 the control unit 69 requests the temperature detection unit 19a to acquire temperature information, and the temperature information on the top plate 5 is transmitted from the temperature detection unit 19a. To get.
  • step S52 the heating region determination unit 69a collates the specified region information with the temperature information.
  • step S53 when the collation is successful, in step S54, the guidance information output unit 69b informs the notification unit 73 of the guidance that the collation is successful. Thereafter, step S50 is performed again. If the collation is not successful in step S53, the guidance information output unit 69b outputs a guidance that the collation has failed to the notification unit 73 in step S55. Thereafter, the process returns to step S50, and the process is repeated again.
  • the cooking system 61 according to the second embodiment is used, even if the main body 63 and the cooking status recognition unit 65 are not connected, the user is notified whether the cooking status recognition unit 65 is included in the field of view. be able to. Thereby, even if it is a conventional cooking-by-heating machine, a cooking condition recognition part can be installed by retrofit.
  • the main body 63 may include the notification unit 4 and the control unit 64.
  • the notification unit 4 may have an audio output unit 15 and a display unit 11 as in the first embodiment.
  • the control unit 64 may include a guidance information output unit 64a.
  • the control unit 64 or a processing device such as a microprocessor is configured to perform various functions by executing programs stored in the storage unit 27 such as a ROM, a RAM, a hard disk, and an SSD. .
  • the main body 63 may include a temperature detection unit that detects the temperature of the heating coils 7A to 7C.
  • the temperature detection unit of the main body 63 may be arranged independently of the temperature detection unit 19a of the cooking condition recognition unit 65.
  • the control unit 64 may input at least one of the temperature and the output of the heating coils 7A to 7C and output the guide information by the guide information output unit 64a.
  • the guidance information is, for example, detected temperature or output, information for prompting the user to perform the next operation, or information indicating temperature or output abnormality.
  • the guide information output from the guide information output unit 64a may be output as characters or symbols on the display unit 11. Alternatively, the guidance information output from the guidance information output unit 64a may be output by voice in the voice output unit 15.
  • the heating and cooking system 100 according to the first embodiment transmits and receives temperature information between the main body 3 and the cooking status recognition unit 19 via the communication units 21 and 23.
  • the cooking status recognition unit 83 and the portable terminal 93 are connected via the communication units 91 and 95. Can be confirmed by the notification unit 99 of the portable terminal 93. That is, the cooking system 81 according to the present embodiment includes a cooking device, a cooking status recognition unit 83, and a portable terminal 93.
  • the heat cooking system 81 in Embodiment 3 is the same as the heat cooking systems 100 and 61 in Embodiments 1 and 2 except for the items described below.
  • the cooking condition recognition unit 83 in the third embodiment includes a temperature detection unit 19a, a control unit 85, a storage unit 87, a notification unit 89, and a communication unit 91.
  • the control unit 85 includes a heating area determination unit 85a and a guidance information output unit 85b.
  • the notification unit 89 includes a display unit 89a and an audio output unit 89b.
  • the display unit 89a is, for example, a liquid crystal panel.
  • the audio output unit 89b is, for example, a speaker.
  • the control unit 85 is a processing device such as a CPU or a microprocessor, for example, and is configured to perform various functions by executing programs stored in the storage unit 87 such as a ROM, a RAM, a hard disk, and an SSD. ing.
  • the control unit 85 has the same function as the control unit 25 of the first embodiment.
  • the mobile terminal 93 is, for example, a smartphone or a tablet terminal.
  • the portable terminal 93 includes a communication unit 95, a control unit 97, a notification unit 99, and a storage unit 101.
  • the control unit 97 includes a heating region determination unit 97a and a guidance information output unit 97b.
  • the notification unit 99 includes a display unit 99a and an audio output unit 99b.
  • the display unit 99a is, for example, a liquid crystal panel.
  • the audio output unit 99b is, for example, a speaker.
  • the control unit 97 is a processing device such as a CPU or a microprocessor, and is configured to perform various functions by executing application programs stored in the storage unit 101 such as a ROM, a RAM, a hard disk, and an SSD. Has been.
  • the control unit 97 has the same function as the control unit 25.
  • FIG. 37 is a flowchart showing a processing procedure in the cooking status recognition unit 83.
  • step S61 the control unit 85 of the cooking status recognition unit 83 determines whether the initial installation setting has been completed.
  • the initial installation setting is registered in the storage unit 87. Therefore, the control unit 85 determines whether or not the initial installation setting has already been registered.
  • step S61 When the initial installation setting has been completed as in Yes of step S61, the process proceeds to the processing procedure P which is a cooking mode using temperature information.
  • step S62 the guidance information output unit 85b of the control unit 85 outputs to the notification unit 89 a guidance that the initial installation setting is not completed. .
  • the guidance is output by voice from the voice output unit 89b of the notification unit 89 or by characters or symbols from the display unit 89a of the notification unit 89.
  • the process proceeds to the processing procedure R for correcting the positional deviation of the cooking status recognition unit 83 using the portable terminal 93.
  • step S63 the control unit 85 of the cooking state recognition unit 83 performs a connection process with the control unit 97 of the portable terminal 93 via the communication units 91 and 95. If the connection fails as in step S64, the notification unit 89 notifies that the communication connection has failed as in step S65, and the process returns to step S63 again, and the cooking status recognition unit 83 and the portable terminal 93 The connection process is performed. If the connection is successful as in step S64, the notification unit 89 notifies that the communication connection is successful, and the process proceeds to the next processing procedure R as in step S66.
  • the temperature detection unit 19a of the cooking status recognition unit 83 acquires a thermal image as temperature information of the top plate 5 in step S67.
  • the acquired temperature information is transmitted to the portable terminal 93 via the communication units 91 and 95.
  • the heating area determination unit 97a compares the transmitted temperature information with the specified area information.
  • the collation result is transmitted from the portable terminal 93 to the cooking status recognition unit 83.
  • the control unit 85 of the cooking status recognition unit 83 determines whether there is a notification of successful collation from the portable terminal 93.
  • step S69 If the mobile terminal 93 does not receive a verification success notification as in step S69 No, the notification unit 89 notifies the verification failure in step S70. Thereafter, the process is performed again from step S67. As in the case of Yes in step S ⁇ b> 69, when there is a notification of successful collation from the mobile terminal 93, the success of the collation is notified from the notification unit 89 in step S ⁇ b> 71. Thereafter, the process proceeds to the processing procedure S.
  • step S71 when the collation is successful by the heating area determination unit 97a in step S71, the prescribed area information is transmitted from the portable terminal 93. Therefore, in step S72, the cooking status recognition unit 83 is transmitted. Receives the prescribed area information.
  • step S73 the received specified area information is stored in the storage unit 87.
  • step S ⁇ b> 74 the control unit 85 registers the completion of the initial installation setting of the cooking status recognition unit 83 in the storage unit 87. After completion registration of the initial installation setting, the process may be terminated, or the process procedure P may be directly performed in the cooking mode using the temperature information.
  • guidance information is output by the guidance information output unit 97b of the portable terminal 93, and various types of information are output from the notification unit 99 based on the output guidance information.
  • Guidance may be notified. Or various guidance may be alert
  • step S75 the control unit 85 determines whether a predetermined time has elapsed as a determination cycle. If the predetermined time has not elapsed as in step S75, the determination in step S75 is performed again after the predetermined time has elapsed.
  • step S76 the control unit 85 requests the temperature detection unit 19a to acquire temperature information, and acquires temperature information from the temperature detection unit 19a.
  • step S77 the heating region determination unit 85a collates the specified region information with the temperature information.
  • step S78 when the collation by the heating area determination unit 85a is successful, the guide information output unit 85b informs the notification unit 89 of the guidance that the collation is successful in step S79. Thereafter, step S75 is performed again. If the collation by the heating area determination unit 85a is not successful in step S78, the guide information output unit 85b outputs a guidance that the collation has failed to the notification unit 89 in step S80. Thereafter, since the positional deviation of the cooking status recognition unit 83 has occurred, the processing procedure R is performed using the portable terminal 93.
  • step S71 When the processing procedure R from step S63 to step S71 is performed, the positional deviation of the cooking status recognition unit 83 is corrected again using the portable terminal 93. After the correction is completed and the verification success is notified in step S71, the process returns to the process procedure P instead of the process procedure M, and the direction of the cooking status recognition unit 83 is periodically determined.
  • step S ⁇ b> 91 the user activates the cooking state detection application program stored in the storage unit 101 of the portable terminal 93.
  • step S ⁇ b> 92 the control unit 97 of the portable terminal 93 performs a connection process with the cooking status recognition unit 83. If the connection is not successful as in step S93 No, a notification of connection failure flows from the notification unit 99, and the user checks whether the cooking state recognition unit 83 is turned on. In the case of connection failure, connection processing with the cooking status recognition unit 83 in step S92 is performed. If the connection between the portable terminal 93 and the cooking status recognition unit 83 is successful as in Yes of step S93, the process proceeds to processing procedure T.
  • step S94 the control unit 97 of the portable terminal 93 displays the temperature information. It is determined whether the reception of is completed. When the reception of the temperature information is not completed as in step S94, the determination in step S94 is performed again after waiting for a predetermined time. When the reception of the temperature information is completed as in Step S94 Yes, the heating area determination unit 97a acquires the specified area information stored in the storage unit 101 in Step S95.
  • the specified area information stored in the storage unit 101 is acquired from the Internet 107 in advance.
  • the control unit 97 accesses the Internet 107, downloads the specified area information corresponding to the layout of the heating coil of the cooking device from the server, and stores it in the storage unit 101.
  • step S96 the heating area determination unit 97a collates the acquired specified area information with the received temperature information. At this time, in step S97, the heating region determination unit 97a generates a collation image between the prescribed region information and the temperature information. In step S98, the heating region determination unit 97a determines whether or not the verification is successful based on the verification image.
  • the guide information output unit 97b displays a guide image 111 that guides the correction of the positional deviation of the collation image 109 and the cooking situation recognition unit 83, as shown in FIG. Displayed on the display unit 99a.
  • voice guidance may be output from the voice output unit 99b.
  • the user corrects the misalignment of the cooking status recognition unit 83 according to the guidance.
  • the temperature detection unit 19a of the cooking state recognition unit 83 acquires temperature information on the top plate 5 when a predetermined time has elapsed or when the user inputs an instruction to the portable terminal 93. Thereafter, the process returns to step S94, and the determination in step S94 is performed again.
  • step S98 when the collation is successful, in step S99, the control unit 97 of the portable terminal 93 notifies the cooking status recognition unit 83 that the collation is successful.
  • step S ⁇ b> 100 when there is a request for the specified area information from the cooking status recognition unit 83, the specified area information is transmitted from the storage unit 101 to the storage unit 87 of the cooking status recognition unit 83.
  • step S100 when there is no request for the prescribed area information from the cooking situation recognition unit 83, or after the prescribed area information is transmitted in step S101, the cooking situation recognition unit 83 performs initial installation setting registration. During this time, the process waits until a predetermined time elapses in step S102, and the process ends after the predetermined time elapses.
  • the portable terminal and the cooking status recognition unit 83 are connected, the direction in which the cooking status recognition unit 83 is arranged can be confirmed at hand.
  • the portable terminal is connected to the server, it is possible to acquire the regulation information related to the layout of the heating coil in the top plate 5, and thus it is possible to deal with various cooking devices.
  • the cooking status recognition unit 19 includes a communication unit 91 that can transmit information to the portable terminal 93 by wireless communication.
  • the communication unit 91 is configured to transmit information on the temperature distribution on the top plate 5 detected by the temperature detection unit 19 a to the portable terminal 93.
  • the portable terminal 93 can determine whether or not at least one of the local heat generation region and the local cooling region exists within the visual field range of the temperature detection unit 19a.
  • guidance information for guiding the change of the installation state of the temperature detection unit 19a can be output from the portable terminal 93.
  • the specified area information can be obtained from the server via the communication network. Thereby, the regulation area information corresponding to various cooking devices can be acquired.
  • Embodiment 4 Next, a heat cooking system according to Embodiment 4 will be described with reference to FIGS. 44 to 47.
  • the cooking status recognition unit 19 is attached to the range hood 17.
  • the cooking status recognition unit 19 is attached to the wall 121 located behind the cooking status recognition unit 19. Note that the cooking system 122 according to the fourth embodiment is common to the cooking system according to the first embodiment, except for the items described below.
  • FIG. 44 shows a side view of the cooking system 122 when the temperature detector 19 is attached to the wall 121.
  • FIG. 45 is an explanatory diagram illustrating an example of the thermal image 123 detected by the temperature detection unit 19.
  • the temperature detection unit 19a detects the temperature of the side wall of the container Cr unless the attachment position is sufficiently away from the top plate 5. In some cases, the temperature of the object to be heated inside the container Cr is not detected. In FIG. 44, the temperature of the side wall of the container Cr in contact with the object to be heated Tc is 50 ° C., and the temperature of the side wall of the container Cr not in contact with the object to be heated Tc is 40 ° C.
  • the heating area determination unit 25a detects that the height is low by template matching with a thermal image stored in the storage unit 27 in advance at a position where the height is low, and guides it.
  • the information output unit 25b guides the cooking status recognition unit 19 to be attached at a higher position.
  • the temperature regions 125A to 125C of the heated object Tc inside the container Cr in the obtained thermal image 125 are as follows. As shown in FIG. 47, it is rectangular or elliptical.
  • the storage unit 27 stores prescribed area information when the cooking status recognition unit 19 is arranged at several height positions on the wall 121. Therefore, the heating area determination unit 25a determines whether the height position where the cooking situation recognition unit 19 is installed and whether the height position is appropriate or not by collating the obtained thermal image with the specified area information. can do. Further, the heating area determination unit 25a does not completely match the specified area information E to F from directly above, and determines that the verification is successful if each high temperature area is accommodated inside the specified area information E to F. Good.
  • the heating and cooking system 100 of the first embodiment detects the positional deviation of the cooking status recognition unit 19 by detecting the position of the heating coils 7A to 7C or the container Cr heated immediately above each of the heating coils 7A to 7C.
  • the heating cooking system 126 according to the fifth embodiment has a heating element 127 dedicated to position shift detection arranged below the top plate 5.
  • the cooking system 126 in Embodiment 5 is common in the cooking system 100 of Embodiment 1 except for the matters described below.
  • the heating element 127 is a small electric resistor, for example, and generates heat when electricity flows.
  • the current flowing to the heating element 127 is controlled by the coil control unit 10.
  • FIG. 49 is an explanatory diagram showing an example of the temperature condition of the top plate 5. As shown in FIG. 49, the heating region 129 on the top plate 5 is heated by the heating element 127.
  • the heating area 129 is an area higher than the temperature of the surrounding top plate 5. For example, the temperature on the top plate 5 is 30 ° C. which is the same as the environmental temperature, and the heating region 129 heated by the heating element 127 is 50 ° C.
  • the cooking status recognition unit 19 arranged in the ventilation fan 128 acquires a thermal image in which the temperature distribution on the top plate 5 is detected.
  • the heating region determination unit 25a determines whether or not this thermal image is a reference thermal image 131 when the cooking state recognition unit 19 is appropriately arranged as shown in FIG.
  • the cooking status recognition unit 19 is appropriately arranged. Even if it does in this way, it can be determined whether the cooking condition recognition part 19 is arrange
  • the heating cooking system 126 includes a heating element 127 (an example of the detection heating element of the present disclosure) different from the heating coils 7A to 7C.
  • the visual field range of the temperature detection part 19a can be determined by heating a required minimum area
  • the cooking status recognition unit 134 includes a drive unit 135 that corrects the positional deviation.
  • the cooking system 132 in Embodiment 6 is common in the cooking system 100 of Embodiment 1 except for the matters described below.
  • the cooking status recognition unit 134 is installed on the wall 121, and a ventilation fan 133 is disposed below the cooking status recognition unit 134.
  • the cooking status recognition unit 134 includes a drive unit 135 that adjusts the detection direction of the temperature detection unit 19a, and a drive control unit 137 that controls the drive direction and drive amount of the drive unit 135.
  • the drive control part 137 calculates the drive direction and drive amount of the drive part 135 based on the collation result of the heating area
  • the drive control unit 137 further performs drive control of the drive unit 135 based on the calculated drive direction and drive amount.
  • the drive unit 135 includes, for example, a two-axis servo motor that can rotate in the vertical direction and the horizontal direction.
  • the cooking system 132 of the present embodiment includes the drive unit 135 that adjusts the detection direction of the temperature detection unit 19a, the drive control unit 137 that controls at least one of the drive direction and the drive amount of the drive unit 135, Is provided.
  • the drive control unit 137 calculates at least one of the drive direction and the drive amount of the drive unit 135 based on the determination result of the heating region determination unit 25a, and performs drive control of the drive unit 135.
  • the drive control unit 137 may be integrated with another control unit (for example, the control unit 25).
  • the cooking system 140 according to the seventh embodiment includes a temperature sensor 141 at the center of the top plate 5.
  • the cooking system 140 in Embodiment 5 is common in the cooking system 100 of Embodiment 1 except for the matters described below.
  • the temperature sensor 141 detects the temperature of the top plate 5.
  • the temperature sensor 141 is connected to the coil control unit 10. In the adjustment mode, when the temperature sensor 141 detects a predetermined temperature, the coil controller 10 stops heating the heating coils 7A to 7C. As a result, it is possible to improve the safety when the position adjustment of the cooking status recognition unit 19 is performed in a state where the heating coils 7A to 7C are in an empty-cooked state.
  • the temperature sensor 141 may be provided as an infrared sensor with a light emitting unit (not shown) below at least one of the heating coils 7A to 7C to function as a container detection sensor.
  • the light emitted from the light emitting section only passes through the top plate 5 when the container Cr is not placed on the top plate 5.
  • the light emitted from the light emitting unit reflects the container Cr and enters the temperature sensor 141.
  • the control unit 25 or the control unit 64 determines that the container Cr is placed on the top plate 5 when the amount of light received by the temperature sensor 141 is greater than or equal to the amount of light received.
  • the control units 25 and 64 notify the notification units 4 and 99 to place the container Cr on the heating region of the top plate 5 above the heating coils 7A to 7C.
  • the coil controller 10 starts heating the heating coils 7A to 7C.
  • the heating region determination units 25a and 85a determine whether or not the region of the heating coils 7A to 7C exists within the visual field range of the temperature detection unit 19a based on the container Cr and at least one temperature region to be cooked in the container Cr. May be determined.
  • a weight sensor may be provided below the top plate 5 to detect whether or not the container Cr is placed. Further, as disclosed in Japanese Patent Application Laid-Open No. 2014-186813, the current or voltage flowing through the heating coils 7A to 7C may be detected to detect whether or not the container Cr is placed.
  • the heat generating portion is the heating coils 7A to 7C that heat the container Cr from below.
  • the cooking system 152 includes a coil control unit 10 that controls the heating amount of the heating coils 7A to 7C, and a temperature sensor 141 that detects the container Cr placed above the heating coils 7A to 7C (the container detection sensor of the present disclosure).
  • the temperature sensor 141 is used together with the light emitting unit.
  • the control unit 25 causes the notification unit 4 to output guidance information for guiding the user to place the container Cr above the heating coils 7A to 7C.
  • the coil controller 10 starts heating the heating coils 7A to 7C.
  • the position information indicating the positions of the heating coils 7A to 7C included in the temperature distribution is associated with at least one temperature information of the container Cr included in the temperature distribution and the cooking target Tc in the container Cr.
  • the heating coils 7A to 7C are heated in the adjustment mode, but the present invention is not limited to this.
  • An object heated without using the heating cooker 1 may be placed in the region of the top plate 5 directly above the heating coils 7A to 7C.
  • an object having a temperature lower than the environmental temperature for example, ice may be placed on the region of the top plate 5 directly above the heating coils 7A to 7C. That is, the heating region determination unit 25a may determine whether or not there is a local cooling region, not whether or not there is a local heating region within the visual field range of the temperature detection unit 19a. Even when it is determined that either a local heating region or a local cooling region exists, a temperature region different from the environmental temperature is detected on the thermal image of the temperature detection unit 19a. Can be verified.
  • a part of the human body for example, a hand may be detected as a heating element by placing it in the area of the top plate 5 immediately above the heating coils 7A to 7C.
  • the temperature detector 19a can distinguish, for example, a hand region of 35 ° C. and a region of the top plate 5 having an environmental temperature of 30 ° C., for example.
  • the heating region determination units 25a, 69a, 85a, and 97a are based on the temperature region of a part of the human body on the thermal image, and the regions of the heating coils 7A to 7C that match the specified region information are within the visual field range of the temperature detection unit 19a. It is determined whether or not it exists.
  • the adjustment mode is entered, the user is guided from the notification unit 4 to place a part of the human body at a predetermined position.
  • control unit 25 of the cooking system may cause the notification unit 4 to output guidance information for guiding a part of the human body to be placed in a predetermined region.
  • the heating region determination unit 25a Based on the temperature information of a part of the human body included in the temperature distribution detected by the temperature detection unit 19a, the heating region determination unit 25a has the heating regions of the heating coils 7A to 7C within the visual field range of the temperature detection unit 19a. It may be determined whether or not. Thereby, the installation state of the temperature detector 19a can be detected without heating the heating coils 7A to 7C.
  • the three heating coils 7A to 7C are heated at the same time, but the present invention is not limited to this.
  • the heating coils 7A to 7C are sequentially heated, and the areas corresponding to the heating coils 7A to 7C and the specified area information are sequentially verified. Also good. Thereby, since the high temperature area
  • the specified area information is stored in advance in the storage unit or downloaded through the Internet 107, but is not limited thereto.
  • the specified area information may be generated by the user drawing or arranging the specified area on the screen of the mobile terminal 93. For example, in the case of the mobile terminal 93 with a camera, even if the control unit 97 of the mobile terminal 93 generates the specified area information by designating the heating areas 29A to 29C on the image obtained by photographing the top plate 5, Good.
  • the positional deviation adjustment of the cooking status recognition unit 19 is performed using the heating coils 7A to 7C as heating elements, but the present invention is not limited to this.
  • the exhaust port 16 may be used as a heating element.
  • the prescribed region is a region where the exhaust port 16 is located in the visual field range of the temperature detector 19a.
  • the cooking system may include a grill cooking unit 14 that is provided below the top plate 5 and that heats the cooking target, and an exhaust port 16 that discharges air generated in the grill cooking unit 14.
  • the heat generating portion may be the exhaust port 16.
  • the heating region determination unit 25a can determine whether or not the exhaust port 16 exists within the visual field range of the temperature detection unit 19a based on the temperature distribution on the top plate 5. Thereby, the installation state of the temperature detector 19a can be detected without heating the heating coils 7A to 7C.
  • the notification unit may be a vibrator that generates vibration or the light emitting units 6A to 6C.
  • Various guidance can be transmitted to the user by various vibration or light emission patterns.
  • the cooking status recognition unit 19 has one temperature detection unit 19a, but is not limited thereto.
  • a plurality of temperature detectors 19 a may be provided, and the temperature distribution may be detected by dividing the top plate 5. Thereby, even if it is an infrared sensor with a low pixel number, temperature detection is possible.

Abstract

A heating cooking system is provided in which a temperature detection unit that detects, from above, the temperature of a top plate of a heating cooker is disposed in an appropriate position. The heating cooking system comprises: a top plate on which is placed a container containing an object to be cooked; a heat generation unit provided below the top plate; a temperature detection unit that detects, from above, the temperature distribution on the top plate; a control unit having a heating region determination unit that determines, on the basis of the temperature distribution on the top plate, whether the heat generation unit is present within the visible range of the temperature detection unit; and a notification unit that notifies about the determination result of the heating region determination unit.

Description

加熱調理システム、加熱調理器に用いられる温度検知部の設置状態を報知する方法、および加熱調理器に用いられる温度検知部の設置状態を調整する方法Heat cooking system, method for notifying the installation state of the temperature detection unit used in the cooking device, and method for adjusting the installation state of the temperature detection unit used in the cooking device
　本開示は、被加熱物の調理状況を認識する加熱調理システムと、加熱調理器に用いられる温度検知部の設置状態を報知する方法と、加熱調理器に用いられる温度検知部の設置状態を調整する方法に関する。 The present disclosure adjusts the heating cooking system for recognizing the cooking state of the object to be heated, the method for notifying the installation state of the temperature detection unit used in the heating cooker, and the installation state of the temperature detection unit used in the heating cooker On how to do.
　従来、加熱調理器の火力調節は、鍋底の温度を基に行われている。鍋底の温度は、プレートの下方に配置された温度検出素子で検出される。しかしながら、鍋内の温度と鍋底の温度とにおいて温度差が生じる場合、鍋内から鍋底への温度の伝達遅れが発生し、温度検出素子における検出精度が低下する。例えば、食材を鍋に投入することで鍋の温度が低下しても、鍋底の温度が高いままであると、鍋内の温度を元の温度に戻すのに時間を要する。また、例えば、鍋内の温度が急に高温になっても、鍋底の温度が低いままであると、鍋内の温度を下げるのに時間を要し、焦げ付きが発生するなど、火力調節が不安定になる場合がある。 Conventionally, the heating power of the cooking device is adjusted based on the temperature of the pan bottom. The temperature at the bottom of the pan is detected by a temperature detection element disposed below the plate. However, when a temperature difference occurs between the temperature in the pan and the temperature at the bottom of the pan, a temperature transmission delay from the inside of the pan to the bottom of the pan occurs, and the detection accuracy in the temperature detecting element decreases. For example, even if the temperature of the pan is lowered by introducing food into the pan, if the temperature of the pan bottom remains high, it takes time to return the temperature in the pan to the original temperature. In addition, for example, even if the temperature in the pan suddenly becomes high, if the temperature at the bottom of the pan remains low, it takes time to lower the temperature in the pan and scorching occurs. May become stable.
　そこで、例えば、特許文献１の加熱調理器では、ダクトに着脱可能な温度検出装置が配置されている。温度検出装置は、加熱調理器と通信が可能で、被加熱物の温度を上方から検知している。 Therefore, for example, in the cooking device of Patent Document 1, a temperature detection device that can be attached to and detached from the duct is arranged. The temperature detection device can communicate with the cooking device and detects the temperature of the object to be heated from above.
　特許文献１の加熱調理器は、上方に配置された温度検出素子に搭載される赤外線素子を用いて温度検出装置の設置位置を調整している。赤外線素子から照射される赤外線を加熱調理器のプレートの下方に配置された複数個の通信部において赤外線を受光する。それぞれの通信部における受光量の違いから温度検出素子の位置を算出している。 In the cooking device of Patent Document 1, the installation position of the temperature detection device is adjusted using an infrared element mounted on the temperature detection element disposed above. Infrared rays received from the infrared element are received by a plurality of communication units arranged below the plate of the cooking device. The position of the temperature detection element is calculated from the difference in the amount of received light in each communication unit.
特開２０１５－１０６４６２号公報Japanese Patent Laying-Open No. 2015-106462
　しかしながら、特許文献１の加熱調理器では、複数個の通信部のいずれかの上に、例えば、調理容器などが置かれて赤外線通信が遮断されると温度検出素子の位置を適切に算出することができなくなる。この結果、温度検出装置の位置調整ができなくなる。 However, in the heating cooker of Patent Document 1, for example, when infrared communication is interrupted by placing a cooking container or the like on any of the plurality of communication units, the position of the temperature detection element is appropriately calculated. Can not be. As a result, the position of the temperature detection device cannot be adjusted.
　したがって、本開示の目的は、前記課題を解決することにあって、加熱調理器のトッププレートの温度を上方から検知する温度検知部が適切な位置で配置されることにある。 Therefore, an object of the present disclosure is to solve the above-described problem, and a temperature detection unit that detects the temperature of the top plate of the cooking device from above is disposed at an appropriate position.
　前記目的を達成するために、本開示の一態様に係る加熱調理システムは、トッププレートと、発熱部と、温度検知部と、制御部と、報知部と、を備える。前記トッププレートは、調理対象を収容した容器が載置される。前記発熱部は、前記トッププレートの下方に設けられている。前記温度検知部は、前記トッププレート上の温度分布を上方から検知する。前記加熱領域判定部は、前記トッププレート上の前記温度分布に基づき、前記温度検知部の視野範囲内に前記発熱部が存在するか否かを判定する。前記報知部は、前記加熱領域判定部の判定結果を報知する。 In order to achieve the above object, a cooking system according to an aspect of the present disclosure includes a top plate, a heat generation unit, a temperature detection unit, a control unit, and a notification unit. On the top plate, a container containing a cooking object is placed. The heat generating portion is provided below the top plate. The temperature detection unit detects a temperature distribution on the top plate from above. The heating region determination unit determines whether or not the heat generation unit exists within a visual field range of the temperature detection unit based on the temperature distribution on the top plate. The notification unit notifies a determination result of the heating region determination unit.
　また、本開示の一態様は、調理対象を収容する容器が載置されるトッププレートと、前記トッププレートの下方に設けられた発熱部と、を備えた加熱調理器に用いられる温度検知部の設置状態を報知する方法である。この方法は、前記トッププレート上の温度分布を上方から検知する検知ステップを含む。この方法は、前記温度検知部の視野範囲内に局所的な発熱領域および局所的な冷却領域の少なくとも一方が存在するか否かを判定する判定ステップを含む。この方法は、判定ステップで出力された判定結果を報知する報知ステップを含む。 Moreover, one aspect of the present disclosure is a temperature detection unit used in a heating cooker including a top plate on which a container that accommodates a cooking object is placed, and a heat generation unit provided below the top plate. This is a method of notifying the installation state. The method includes a detection step of detecting a temperature distribution on the top plate from above. This method includes a determination step of determining whether or not at least one of a local heat generation region and a local cooling region exists within the visual field range of the temperature detection unit. This method includes a notification step of notifying the determination result output in the determination step.
　また、本開示の一態様は、調理対象を収容する容器が載置されるトッププレートと、前記トッププレートの下方に設けられた発熱部と、を備えた加熱調理器に用いられる温度検知部の設置状態を調整する方法である。この方法は、前記トッププレート上の温度分布を上方から検知する検知ステップを含む。この方法は、前記温度検知部の視野範囲内に局所的な発熱領域および局所的な冷却領域の少なくとも一方が存在するか否かを判定する判定ステップを含む。この方法は、前記判定ステップの判定結果に基づいて、前記温度検知部の設置状態の変更を案内する案内情報を出力する案内ステップを含む。 Moreover, one aspect of the present disclosure is a temperature detection unit used in a heating cooker including a top plate on which a container that accommodates a cooking object is placed, and a heat generation unit provided below the top plate. This is a method of adjusting the installation state. The method includes a detection step of detecting a temperature distribution on the top plate from above. This method includes a determination step of determining whether or not at least one of a local heat generation region and a local cooling region exists within the visual field range of the temperature detection unit. This method includes a guidance step of outputting guidance information for guiding the change of the installation state of the temperature detection unit based on the determination result of the determination step.
　これにより本開示では、加熱調理器のトッププレートの温度を上方から検知する温度検知部が適切な位置で配置される。 Thereby, in this indication, the temperature detection part which detects the temperature of the top plate of a cooking-by-heating machine from the upper part is arranged in an appropriate position.
実施の形態１に係る加熱調理システムの斜視図The perspective view of the heat cooking system which concerns on Embodiment 1. FIG. 加熱調理器の上面図Top view of cooking device 加熱調理システムの設置状態を側面で示す説明図Explanatory drawing which shows the installation state of a cooking system by the side 実施の形態１に係る加熱調理システムの制御系を示すブロック図The block diagram which shows the control system of the heat cooking system which concerns on Embodiment 1. FIG. トッププレートの温度状況の一例を示す説明図Explanatory drawing showing an example of the temperature condition of the top plate 温度検知部により検知された熱画像の一例を示す説明図Explanatory drawing which shows an example of the thermal image detected by the temperature detection part 調理状況認識部における処理手順を示すフローチャートThe flowchart which shows the process sequence in a cooking condition recognition part. 本体の制御部における処理手順を示すフローチャートThe flowchart which shows the process sequence in the control part of a main body 本体の制御部における処理手順を示すフローチャートThe flowchart which shows the process sequence in the control part of a main body 規定領域情報の一例を示す説明図Explanatory drawing which shows an example of regulation area information 規定領域情報の一例を示す説明図Explanatory drawing which shows an example of regulation area information 規定領域情報の一例を示す説明図Explanatory drawing which shows an example of regulation area information 方向がズレている温度検知部により検知された熱画像の一例を示す説明図Explanatory drawing which shows an example of the thermal image detected by the temperature detection part from which the direction has shifted | deviated 調理状況認識部のズレの修正案内の一例を示す説明図Explanatory drawing which shows an example of the correction | amendment guidance of the shift | offset | difference of a cooking condition recognition part 方向がズレている温度検知部により検知された熱画像の一例を示す説明図Explanatory drawing which shows an example of the thermal image detected by the temperature detection part from which the direction has shifted | deviated 調理状況認識部のズレの修正案内の一例を示す説明図Explanatory drawing which shows an example of the correction | amendment guidance of the shift | offset | difference of a cooking condition recognition part 方向がズレている温度検知部により検知された熱画像の一例を示す説明図Explanatory drawing which shows an example of the thermal image detected by the temperature detection part from which the direction has shifted | deviated 調理状況認識部のズレの修正案内の一例を示す説明図Explanatory drawing which shows an example of the correction | amendment guidance of the shift | offset | difference of a cooking condition recognition part 方向がズレている温度検知部により検知された熱画像の一例を示す説明図Explanatory drawing which shows an example of the thermal image detected by the temperature detection part from which the direction has shifted | deviated 調理状況認識部のズレの修正案内の一例を示す説明図Explanatory drawing which shows an example of the correction | amendment guidance of the shift | offset | difference of a cooking condition recognition part 方向がズレている温度検知部により検知された熱画像の一例を示す説明図Explanatory drawing which shows an example of the thermal image detected by the temperature detection part from which the direction has shifted | deviated 調理状況認識部のズレの修正案内の一例を示す説明図Explanatory drawing which shows an example of the correction | amendment guidance of the shift | offset | difference of a cooking condition recognition part 温度情報を利用する調理モードでの処理手順を示すフローチャートThe flowchart which shows the process sequence in the cooking mode using temperature information トッププレートの温度状況の一例を示す説明図Explanatory drawing showing an example of the temperature condition of the top plate 温度検知部により検知された熱画像の一例を示す説明図Explanatory drawing which shows an example of the thermal image detected by the temperature detection part トッププレートの温度状況の一例を示す説明図Explanatory drawing showing an example of the temperature condition of the top plate 温度検知部により検知された熱画像の一例を示す説明図Explanatory drawing which shows an example of the thermal image detected by the temperature detection part トッププレートの温度状況の一例を示す説明図Explanatory drawing showing an example of the temperature condition of the top plate 温度検知部により検知された熱画像の一例を示す説明図Explanatory drawing which shows an example of the thermal image detected by the temperature detection part トッププレートの温度状況の一例を示す説明図Explanatory drawing showing an example of the temperature condition of the top plate 温度検知部により検知された熱画像の一例を示す説明図Explanatory drawing which shows an example of the thermal image detected by the temperature detection part 実施の形態２に係る加熱調理システムの制御系を示すブロック図The block diagram which shows the control system of the heat cooking system which concerns on Embodiment 2. FIG. 調理状況認識部における処理手順を示すフローチャートThe flowchart which shows the process sequence in a cooking condition recognition part. 温度情報を利用する調理モードでの処理手順を示すフローチャートThe flowchart which shows the process sequence in the cooking mode using temperature information 実施の形態３に係る加熱調理システムの斜視図The perspective view of the heat cooking system which concerns on Embodiment 3. FIG. 実施の形態３に係る加熱調理システムの制御系を示すブロック図The block diagram which shows the control system of the heat cooking system which concerns on Embodiment 3. FIG. 調理状況認識部における処理手順を示すフローチャートThe flowchart which shows the process sequence in a cooking condition recognition part. 調理状況認識部における処理手順を示すフローチャートThe flowchart which shows the process sequence in a cooking condition recognition part. 調理状況認識部における処理手順を示すフローチャートThe flowchart which shows the process sequence in a cooking condition recognition part. 調理状況認識部における処理手順を示すフローチャートThe flowchart which shows the process sequence in a cooking condition recognition part. 携帯端末における処理手順を示すフローチャートThe flowchart which shows the process sequence in a portable terminal 携帯端末における処理手順を示すフローチャートFlowchart showing processing procedure in portable terminal 携帯端末において調理状況認識部のズレの修正案内の一例を示す説明図Explanatory drawing which shows an example of the correction | amendment guidance of the deviation of a cooking condition recognition part in a portable terminal. 調理状況認識部が壁に取り付けられた場合の加熱調理システムの側面図Side view of the cooking system when the cooking status recognition unit is attached to the wall 温度検知部により検知された熱画像の一例を示す説明図Explanatory drawing which shows an example of the thermal image detected by the temperature detection part 調理状況認識部が壁に取り付けられた場合の加熱調理システムの側面図Side view of the cooking system when the cooking status recognition unit is attached to the wall 温度検知部により検知された熱画像の一例を示す説明図Explanatory drawing which shows an example of the thermal image detected by the temperature detection part 加熱調理システムの設置状態を示す側面図Side view showing the installed state of the cooking system トッププレートの温度状況の一例を示す説明図Explanatory drawing showing an example of the temperature condition of the top plate 温度検知部により検知された熱画像の一例を示す説明図Explanatory drawing which shows an example of the thermal image detected by the temperature detection part 加熱調理システムの設置状態を示す側面図Side view showing the installed state of the cooking system 加熱調理システムの設置状態を示す側面図Side view showing the installed state of the cooking system
　本開示の一態様は、トッププレートと、発熱部と、温度検知部と、制御部と、報知部と、を備える加熱調理システムである。前記トッププレートは、調理対象を収容した容器が載置される。前記発熱部は、前記トッププレートの下方に設けられている。前記温度検知部は、前記トッププレート上の温度分布を上方から検知する。前記加熱領域判定部は、前記トッププレート上の前記温度分布に基づき、前記温度検知部の視野範囲内に前記発熱部が存在するか否かを判定する。前記報知部は、前記加熱領域判定部の判定結果を報知する。 One aspect of the present disclosure is a heating cooking system including a top plate, a heat generation unit, a temperature detection unit, a control unit, and a notification unit. On the top plate, a container containing a cooking object is placed. The heat generating portion is provided below the top plate. The temperature detection unit detects a temperature distribution on the top plate from above. The heating region determination unit determines whether or not the heat generation unit exists within a visual field range of the temperature detection unit based on the temperature distribution on the top plate. The notification unit notifies a determination result of the heating region determination unit.
　前記加熱領域判定部には、前記温度検知部の前記視野範囲内において前記発熱部の配置される領域を予め規定する規定領域情報が入力されてもよい。前記加熱領域判定部は、前記トッププレート上の前記温度分布に含まれる前記発熱部の位置を示す位置情報と、前記規定領域情報とを照合してもよい。 The heating area determination unit may be input with specified area information that predefines an area in which the heat generating unit is arranged within the visual field range of the temperature detection unit. The heating area determination unit may collate position information indicating a position of the heat generating part included in the temperature distribution on the top plate with the specified area information.
　前記発熱部は、前記容器を下方から加熱する加熱コイルであってもよい。 The heating unit may be a heating coil that heats the container from below.
　前記発熱部は、前記容器を下方から加熱する加熱コイルであってもよい。前記加熱調理システムは、前記加熱コイルの加熱量を制御するコイル制御部と、前記加熱コイルの上方に載置される前記容器を検知する容器検知センサと、を備えてもよい。前記制御部は、前記加熱コイルの上方に前記容器を載置するようにユーザに案内する案内情報を前記報知部に出力させてもよい。前記容器検知センサが前記容器の載置を検出した場合に、前記コイル制御部は、前記加熱コイルの加熱を開始してもよい。前記温度分布に含まれる前記発熱部の前記位置を示す前記位置情報は、前記温度分布に含まれる前記容器及び前記容器内の前記調理対象の少なくとも１つの温度情報と対応付けられていてもよい。 The heating unit may be a heating coil that heats the container from below. The cooking system may include a coil control unit that controls a heating amount of the heating coil, and a container detection sensor that detects the container placed above the heating coil. The control unit may cause the notification unit to output guidance information that guides a user to place the container above the heating coil. When the container detection sensor detects the placement of the container, the coil control unit may start heating the heating coil. The position information indicating the position of the heat generating unit included in the temperature distribution may be associated with at least one temperature information of the container included in the temperature distribution and the cooking target in the container.
　前記制御部は、初回の電源オン時に、通常の調理モードとは異なる調整モードを設定してもよい。前記調整モードにおいて、前記温度検知部は、前記トッププレートの加熱された領域を検知してもよい。前記加熱領域判定部は、前記加熱された領域が前記視野範囲内に存在するか否かによって、前記発熱部が前記視野範囲内に存在するか否かを判定してもよい。 The controller may set an adjustment mode different from the normal cooking mode when the power is turned on for the first time. In the adjustment mode, the temperature detection unit may detect a heated region of the top plate. The heating area determination unit may determine whether or not the heat generating part exists in the visual field range based on whether or not the heated area exists in the visual field range.
　前記加熱調理システムは、通常の調理モードとは異なる前記温度検知部の調整モードの設定を受け付ける操作入力部を備えてもよい。前記操作入力部が前記調整モードの前記設定を受け付けた場合に、前記温度検知部は、前記トッププレート上の加熱された領域を検知してもよい。前記加熱領域判定部は、前記加熱された領域が前記視野範囲内に存在するか否かによって、前記発熱部が前記視野範囲内に存在するか否かを判定してもよい。 The heating cooking system may include an operation input unit that receives setting of the adjustment mode of the temperature detection unit different from the normal cooking mode. When the operation input unit receives the setting of the adjustment mode, the temperature detection unit may detect a heated region on the top plate. The heating area determination unit may determine whether or not the heat generating part exists in the visual field range based on whether or not the heated area exists in the visual field range.
　前記制御部は、あらかじめ規定された領域に人体の一部を載置するように案内する案内情報を前記報知部に出力させてもよい。前記温度検知部が検知する前記温度分布に含まれる前記人体の前記一部の温度情報に基づいて、前記加熱領域判定部は、前記発熱部が前記温度検知部の前記視野範囲内に存在するか否かを判定してもよい。 The control unit may cause the notification unit to output guidance information for guiding a part of the human body to be placed in a predetermined area. Based on the temperature information of the part of the human body included in the temperature distribution detected by the temperature detection unit, the heating region determination unit determines whether the heating unit exists within the visual field range of the temperature detection unit. It may be determined whether or not.
　前記加熱調理システムは、前記トッププレートの下方に設けられ、調理対象を加熱するグリル調理部と、前記グリル調理部内で発生した空気を排出する排気口と、を備えてもよい。前記発熱部は前記排気口であってもよい。 The heating cooking system may include a grill cooking unit that is provided below the top plate and that heats a cooking target, and an exhaust port that discharges air generated in the grill cooking unit. The heat generating part may be the exhaust port.
　前記加熱調理システムは、前記容器を下方から加熱する加熱コイルを備えてもよい。前記発熱部は、前記加熱コイルとは異なる検知用発熱体であってもよい。 The heating cooking system may include a heating coil for heating the container from below. The heating unit may be a detection heating element different from the heating coil.
　前記温度検知部は、調理状況認識部に備えられてもよい。前記調理状況認識部は、無線通信によって携帯端末に情報を送信可能とする通信部を備えてもよい。前記通信部は、前記温度検知部が検知する前記トッププレート上の前記温度分布の情報を前記携帯端末に送信するように構成されてもよい。 The temperature detection unit may be provided in a cooking status recognition unit. The cooking status recognition unit may include a communication unit that can transmit information to the mobile terminal by wireless communication. The communication unit may be configured to transmit information on the temperature distribution on the top plate detected by the temperature detection unit to the portable terminal.
　前記加熱調理システムは、前記温度検知部の検知方向を調節する駆動部と、前記駆動部の駆動方向及び駆動量の少なくとも一方を制御する駆動制御部と、を備えてもよい。前記駆動制御部は、前記加熱領域判定部の判定結果に基づいて前記駆動部の前記駆動方向及び前記駆動量の少なくとも前記一方を算出し、前記駆動部の駆動制御を行ってもよい。 The heating cooking system may include a drive unit that adjusts the detection direction of the temperature detection unit, and a drive control unit that controls at least one of the drive direction and the drive amount of the drive unit. The drive control unit may perform drive control of the drive unit by calculating at least one of the drive direction and the drive amount of the drive unit based on a determination result of the heating region determination unit.
　前記制御部は、前記発熱部が前記温度検知部の前記視野範囲内か否かの前記判定結果に応じて、前記温度検知部の検知方向を案内する案内情報を生成し、前記報知部に出力してもよい。 The control unit generates guidance information for guiding the detection direction of the temperature detection unit according to the determination result of whether the heat generation unit is within the visual field range of the temperature detection unit, and outputs the guidance information to the notification unit May be.
　前記報知部は、文字および画像の少なくとも一方を用いて視認可能な表示を出力してもよい。 The notification unit may output a display that is visible using at least one of characters and images.
　前記報知部は、音、光、及び振動の少なくとも１つを用いて報知してもよい。 The notification unit may notify using at least one of sound, light, and vibration.
　前記規定領域情報は、通信ネットワークを介してサーバから入手可能であってもよい。 The prescribed area information may be available from a server via a communication network.
　前記温度検知部は、平面上に配列された６４画素以上の画素数の撮像面を有してもよい。 The temperature detection unit may have an imaging surface having 64 or more pixels arranged on a plane.
　前記温度検知部から前記トッププレートまでの距離は、６００ｍｍ以上２０００ｍｍ以下であってもよい。 The distance from the temperature detection unit to the top plate may be 600 mm or more and 2000 mm or less.
　前記温度検知部は、赤外線センサおよび熱画像カメラの少なくとも一方であってもよい。 The temperature detection unit may be at least one of an infrared sensor and a thermal image camera.
　また、本開示の一態様は、加熱調理器に用いられる温度検知部の設置状態を報知する方法である。前記加熱調理器は、調理対象を収容する容器が載置されるトッププレートと、前記トッププレートの下方に設けられた発熱部と、を備える。この方法は、前記トッププレート上の温度分布を上方から検知する検知ステップを含む。この方法は、前記温度検知部の視野範囲内に局所的な発熱領域および局所的な冷却領域の少なくとも一方が存在するか否かを判定する判定ステップを含む。この方法は、判定ステップで出力された判定結果を報知する報知ステップを含む。 Moreover, one aspect of the present disclosure is a method for notifying the installation state of the temperature detection unit used in the cooking device. The heating cooker includes a top plate on which a container that accommodates a cooking object is placed, and a heat generating portion provided below the top plate. The method includes a detection step of detecting a temperature distribution on the top plate from above. This method includes a determination step of determining whether or not at least one of a local heat generation region and a local cooling region exists within the visual field range of the temperature detection unit. This method includes a notification step of notifying the determination result output in the determination step.
　また、本開示の一態様は、調理対象を収容する容器が載置されるトッププレートと、前記トッププレートの下方に設けられた発熱部と、を備えた加熱調理器に用いられる温度検知部の設置状態を調整する方法である。この方法は、前記トッププレート上の温度分布を上方から検知する検知ステップを含む。この方法は、前記温度検知部の視野範囲内に局所的な発熱領域および局所的な冷却領域の少なくとも一方が存在するか否かを判定する判定ステップを含む。この方法は、前記判定ステップの判定結果に基づいて、前記温度検知部の設置状態の変更を案内する案内情報を出力する案内ステップを含む。 Moreover, one aspect of the present disclosure is a temperature detection unit used in a heating cooker including a top plate on which a container that accommodates a cooking object is placed, and a heat generation unit provided below the top plate. This is a method of adjusting the installation state. The method includes a detection step of detecting a temperature distribution on the top plate from above. This method includes a determination step of determining whether or not at least one of a local heat generation region and a local cooling region exists within the visual field range of the temperature detection unit. This method includes a guidance step of outputting guidance information for guiding the change of the installation state of the temperature detection unit based on the determination result of the determination step.
　（実施の形態１）
　以下に、本開示の実施の形態１に係る加熱調理システムについて図１から図４を参照して説明する。図１は、本開示の実施の形態１に係る加熱調理システム１００の斜視図である。図２は、実施の形態１に係る加熱調理器１の上面図である。図３は、加熱調理システム１００の設置状態を示す側面図である。図４は、加熱調理システム１００の制御系を示すブロック図である。なお、図において、Ｘ軸方向は加熱調理器１の長手方向を示し、Ｙ軸方向は前後方向を示し、Ｚ軸方向は高さ方向を示す。また、Ｘ軸の正の方向を右方、負の方向を左方とする。Ｙ軸の正の方向を後方、負の方向を前方とする。 (Embodiment 1)
Hereinafter, the cooking system according to Embodiment 1 of the present disclosure will be described with reference to FIGS. 1 to 4. FIG. 1 is a perspective view of a cooking system 100 according to Embodiment 1 of the present disclosure. FIG. 2 is a top view of the heating cooker 1 according to the first embodiment. FIG. 3 is a side view showing an installation state of the cooking system 100. FIG. 4 is a block diagram showing a control system of the heating cooking system 100. In the figure, the X-axis direction indicates the longitudinal direction of the heating cooker 1, the Y-axis direction indicates the front-rear direction, and the Z-axis direction indicates the height direction. Further, the positive direction of the X axis is the right side, and the negative direction is the left side. The positive direction of the Y axis is the rear and the negative direction is the front.
　図１に示すように、加熱調理システム１００は、加熱調理器１と調理状況認識部１９とを備える。加熱調理器１は、本体３と、本体３の上側部として、容器Ｃｒが載置されるトッププレート５を有する。容器Ｃｒには、例えば、シチューなどの調理対象としての被加熱物Ｔｃが収容されている。 As shown in FIG. 1, the cooking system 100 includes a cooking device 1 and a cooking status recognition unit 19. The heating cooker 1 includes a main body 3 and a top plate 5 on which the container Cr is placed as an upper portion of the main body 3. In the container Cr, for example, a heated object Tc as a cooking target such as a stew is accommodated.
　また、実施の形態１の場合、加熱調理器１は、誘導加熱調理器である。図１に示すように、トッププレート５における容器Ｃｒが載置される領域（以下、容器載置領域という）の下方であって、本体３の内部には、加熱調理器１の加熱部として加熱コイル７Ａ、７Ｂ、７Ｃが配置されている。容器載置領域を示すリング状のマーカ８Ａ、８Ｂ、８Ｃが、それぞれ、対応する加熱コイル７Ａ、７Ｂ、７Ｃの上方のトッププレート５上に印刷されている。加熱コイル７Ａ～７Ｃは、容器Ｃｒを加熱するために誘導磁界を発生させる。コイル制御部１０は、加熱コイル７Ａ～７Ｃに高周波電流を供給して容器Ｃｒの加熱を行う。また、コイル制御部１０は、加熱コイル７Ａ～７Ｃに流す電流量を制御する。 Moreover, in the case of Embodiment 1, the heating cooker 1 is an induction heating cooker. As shown in FIG. 1, the top plate 5 is below a region where the container Cr is placed (hereinafter referred to as a container placement region) and is heated inside the main body 3 as a heating unit of the heating cooker 1. Coils 7A, 7B and 7C are arranged. Ring-shaped markers 8A, 8B, and 8C indicating the container placement areas are printed on the top plate 5 above the corresponding heating coils 7A, 7B, and 7C, respectively. The heating coils 7A to 7C generate an induction magnetic field to heat the container Cr. The coil controller 10 supplies the high frequency current to the heating coils 7A to 7C to heat the container Cr. The coil controller 10 controls the amount of current that flows through the heating coils 7A to 7C.
　また、上面視において、加熱コイル７Ａ、７Ｂ、７Ｃのそれぞれの外側には、リング状に光る発光部６Ａ、６Ｂ、６Ｃがトッププレ－ト５に配置されている。発光部６Ａ、６Ｂ、６Ｃは、例えば、対応するそれぞれの加熱コイル７Ａ、７Ｂ、７Ｃに電流が流れているときに発光する。発光部６Ａ～６Ｃは、それぞれ、例えば、ＬＥＤ（Ｌｉｇｈｔ　Ｅｍｉｔｔｉｎｇ　Ｄｉｏｄｅ）発光基板を有する。 Further, in the top view, the light emitting portions 6A, 6B, and 6C that shine in a ring shape are arranged on the top plate 5 outside the heating coils 7A, 7B, and 7C, respectively. For example, the light emitting units 6A, 6B, and 6C emit light when current flows through the corresponding heating coils 7A, 7B, and 7C. Each of the light emitting units 6A to 6C includes, for example, an LED (Light Emitting Diode) light emitting substrate.
　加熱コイル７Ａ～７Ｃのそれぞれをユーザが操作するための複数の操作入力部９Ａ、９Ｂ、９Ｃが加熱調理器１のトッププレート５の前側に配置されている。操作入力部９Ａ～９Ｃは、例えば、タッチキーでもよいし、タッチパネルでもよい。また、操作入力部９Ａと加熱コイル７Ａ、操作入力部９Ｂと加熱コイル７Ｂ、操作入力部９Ｃと加熱コイル７Ｃとは、それぞれ対応している。操作入力部９Ａの操作指示に応じて、コイル制御部１０は、加熱コイル７Ａの加熱の開始又は停止を制御する。また、操作入力部９Ａの操作指示に応じて、コイル制御部１０は、加熱コイル７Ａの加熱レベルを例えば４段階に調節する。 A plurality of operation input portions 9A, 9B, 9C for the user to operate each of the heating coils 7A to 7C are arranged on the front side of the top plate 5 of the heating cooker 1. The operation input units 9A to 9C may be touch keys or a touch panel, for example. The operation input unit 9A and the heating coil 7A, the operation input unit 9B and the heating coil 7B, and the operation input unit 9C and the heating coil 7C correspond to each other. In response to an operation instruction from the operation input unit 9A, the coil control unit 10 controls the start or stop of heating of the heating coil 7A. Further, in response to an operation instruction from the operation input unit 9A, the coil control unit 10 adjusts the heating level of the heating coil 7A in, for example, four stages.
　また、本体３は、加熱コイル７Ａ～７Ｃの加熱に関する情報を報知する報知部４を備える。報知部４は、表示部１１と音声出力部１５とを有する。表示部１１は加熱調理器１のトッププレート５の前側に配置され、加熱コイル７Ａ～７Ｃの加熱レベルを表示する。表示部１１は、例えば、トッププレート５の長手方向に延びる帯形状を有する。表示部１１は、白黒の液晶パネルであるが、カラーの液晶パネルでもよい。また、音声出力部１５は、加熱調理器１の前面側に配置され、ユーザに対して音声案内を出力する。音声出力部１５は、例えば、スピーカである。 The main body 3 includes a notification unit 4 that notifies information related to heating of the heating coils 7A to 7C. The notification unit 4 includes a display unit 11 and an audio output unit 15. The display unit 11 is disposed on the front side of the top plate 5 of the heating cooker 1 and displays the heating level of the heating coils 7A to 7C. The display unit 11 has, for example, a band shape extending in the longitudinal direction of the top plate 5. The display unit 11 is a monochrome liquid crystal panel, but may be a color liquid crystal panel. Moreover, the audio | voice output part 15 is arrange | positioned at the front side of the heating cooker 1, and outputs audio | voice guidance with respect to a user. The audio output unit 15 is, for example, a speaker.
　なお、ユーザが加熱コイル７Ａ～７Ｃによる加熱を詳細に設定するために、設定部１３が加熱調理器１の本体３の前面側に備えられている。設定部１３は、本体３に対して出し入れ可能であって、加熱コイル７Ａ～７Ｃによる加熱を詳細に設定するための設定キー１３ａと、その設定内容および加熱コイル７Ａ～７Ｃの詳細な状態などを表示する設定表示部１３ｂとを備える。この設定部１３により、たとえば加熱コイル７Ａ～７Ｃの加熱温度、加熱時間、およびタイマーなどの少なくともいずれか一つが設定される。 A setting unit 13 is provided on the front side of the main body 3 of the heating cooker 1 in order for the user to set heating by the heating coils 7A to 7C in detail. The setting unit 13 can be inserted into and removed from the main body 3, and includes a setting key 13a for setting heating by the heating coils 7A to 7C in detail, the setting contents, the detailed state of the heating coils 7A to 7C, and the like. And a setting display unit 13b for displaying. For example, at least one of the heating temperature, the heating time, and the timer of the heating coils 7A to 7C is set by the setting unit 13.
　また、加熱調理器１は、グリル調理部１４と、グリル調理部１４内で発生した空気を排出する排気口１６と、を備える。グリル調理部１４は、例えば、電気により加熱されるグリルヒータ（図示省略）を有する。グリル調理部１４は、その庫内空間でグリルヒータにより調理対象を加熱する。グリル調理部１４の庫内空間の熱気は、排気口１６から本体３の外部へ排気される。 Further, the heating cooker 1 includes a grill cooking unit 14 and an exhaust port 16 for discharging air generated in the grill cooking unit 14. The grill cooking unit 14 includes, for example, a grill heater (not shown) that is heated by electricity. The grill cooking unit 14 heats the cooking object with a grill heater in the interior space. Hot air in the interior space of the grill cooking unit 14 is exhausted from the exhaust port 16 to the outside of the main body 3.
　加熱調理器１の上方には、レンジフード１７が設置されている。レンジフード１７は、加熱調理器１の上方の空気を、下部に設けられたフード部分１７ａを介して内部に吸い込んで、屋外に連通した吐出口から排気する。 A range hood 17 is installed above the heating cooker 1. The range hood 17 sucks the air above the cooking device 1 into the inside via a hood portion 17a provided at the lower portion, and exhausts it from a discharge port communicated outdoors.
　また、加熱調理器１は、トッププレート５上の被加熱物Ｔｃの調理状況を上方から認識する調理状況認識部１９を備える。調理状況認識部１９は、トッププレート５から離れた位置に配置され、例えば、レンジフード１７のフード部分１７ａの中央部に着脱可能に配置されている。具体的には、調理状況認識部１９は、たとえば磁石、粘着材、またはクリップなどで取り付けられている。 Moreover, the heating cooker 1 includes a cooking status recognition unit 19 that recognizes the cooking status of the object to be heated Tc on the top plate 5 from above. The cooking status recognition unit 19 is disposed at a position away from the top plate 5, and is detachably disposed at the center of the hood portion 17 a of the range hood 17, for example. Specifically, the cooking status recognition unit 19 is attached with, for example, a magnet, an adhesive, or a clip.
　調理状況認識部１９は、トッププレート５上の温度分布を上方から検知する温度検知部１９ａを有する。温度検知部１９ａは、視野範囲における温度分布を検出する温度センサであり、例えば、赤外線センサまたは熱画像カメラである。視野範囲とは、温度検知部１９ａが赤外線を集光できる範囲である。温度検知部１９ａが検出した熱画像は、トッププレート５上の温度分布に関する情報を含む。温度検知部１９ａは、適切な撮影方向に設定されていれば、トッププレート５全体を上方から撮影可能である。なお、調理状況認識部１９は、レンジフード１７の他にも、換気扇、ダクト、天井または壁に配置されてもよい。 The cooking status recognition unit 19 includes a temperature detection unit 19a that detects the temperature distribution on the top plate 5 from above. The temperature detection unit 19a is a temperature sensor that detects a temperature distribution in the visual field range, and is, for example, an infrared sensor or a thermal image camera. The visual field range is a range in which the temperature detector 19a can collect infrared rays. The thermal image detected by the temperature detection unit 19 a includes information regarding the temperature distribution on the top plate 5. If the temperature detection unit 19a is set to an appropriate shooting direction, the entire top plate 5 can be shot from above. In addition to the range hood 17, the cooking status recognition unit 19 may be disposed on a ventilation fan, a duct, a ceiling, or a wall.
　温度検知部１９ａからトッププレート５までの距離は、例えば、６００ｍｍ以上２０００ｍｍ以下である。また、温度検知部１９ａは、平面上に配列された６４画素以上の画素数を有する。実施の形態１における温度検知部１９ａは撮像面を有し、撮像面は一例として、縦１６画素×横１６画素の２５６画素を有する。 The distance from the temperature detection unit 19a to the top plate 5 is, for example, not less than 600 mm and not more than 2000 mm. Moreover, the temperature detection part 19a has the pixel number of 64 pixels or more arranged on the plane. The temperature detection unit 19a according to the first embodiment has an imaging surface, and the imaging surface has 256 pixels of 16 vertical pixels × 16 horizontal pixels as an example.
　本体３と調理状況認識部１９との間の無線通信用に、本体３は通信部２１を有し、調理状況認識部１９は通信部２３を有する。温度検知部１９ａにより検出された熱画像は、通信部２３により送信され、通信部２１により本体３に受信される。通信部２１、２３はそれぞれアンテナを有し、例えば、Ｗｉ-Ｆｉ（登録商標）、Ｂｌｕｅｔｏｏｔｈ（登録商標）、又は、ＢＬＥ（Ｂｌｕｅｔｏｏｔｈ　Ｌｏｗ　Ｅｎｅｒｇｙ）などの無線通信により無線接続されている。なお、通信部２１、２３を備える替わりに有線により、本体３と調理状況認識部１９とが接続されていてもよい。 For the wireless communication between the main body 3 and the cooking status recognition unit 19, the main body 3 has a communication unit 21, and the cooking status recognition unit 19 has a communication unit 23. The thermal image detected by the temperature detection unit 19 a is transmitted by the communication unit 23 and received by the main body 3 by the communication unit 21. The communication units 21 and 23 each have an antenna and are wirelessly connected by wireless communication such as Wi-Fi (registered trademark), Bluetooth (registered trademark), or BLE (Bluetooth Low Energy). In addition, instead of providing the communication units 21 and 23, the main body 3 and the cooking status recognition unit 19 may be connected by wire.
　加熱調理器１は、本体３の内部に、制御部２５、及び、記憶部２７を備える。制御部２５は、例えばＣＰＵ（Ｃｅｎｔｒａｌ　Ｐｒｏｃｅｓｓｉｎｇ　Ｕｎｉｔ）又はマイクロプロセッサなどの処理装置であって、ＲＯＭ（Ｒｅａｄ　Ｏｎｌｙ　Ｍｅｍｏｒｙ）、ＲＡＭ（Ｒａｎｄｏｍ　Ａｃｃｅｓｓ　Ｍｅｍｏｒｙ）、ハードディスク、ＳＳＤ（Ｓｏｌｉｄ　Ｓｔａｔｅ　Ｄｒｉｖｅ）などの記憶部２７に記憶されているプログラムを実行することによって種々の機能を果たすように構成されている。 The heating cooker 1 includes a control unit 25 and a storage unit 27 inside the main body 3. The control unit 25 is a processing device such as a CPU (Central Processing Unit) or a microprocessor, for example, and includes a storage unit 27 such as a ROM (Read Only Memory), a RAM (Random Access Memory), a hard disk, an SSD (Solid State Drive), and the like. The computer is configured to perform various functions by executing a program stored therein.
　制御部２５は、加熱領域判定部２５ａと、案内情報出力部２５ｂと、を有する。加熱領域判定部２５ａは、トッププレート５上の温度分布に基づき、発熱部としての加熱コイル７Ａ～７Ｃのそれぞれの領域が温度検知部１９ａの視野範囲内に存在するか否かを判定する。判定した結果は、報知部４からユーザへ報知される。これにより、ユーザは、調理状況認識部１９が正しい方向に設置されているか否かを知ることができる。つまり、ユーザは、温度検知部１９ａの設置状態が正常か異常かを認識することができる。 The control unit 25 includes a heating area determination unit 25a and a guidance information output unit 25b. Based on the temperature distribution on the top plate 5, the heating region determination unit 25a determines whether or not each region of the heating coils 7A to 7C as the heat generation unit exists within the visual field range of the temperature detection unit 19a. The determination result is notified from the notification unit 4 to the user. Thereby, the user can know whether the cooking condition recognition part 19 is installed in the right direction. That is, the user can recognize whether the installation state of the temperature detection unit 19a is normal or abnormal.
　加熱コイル７Ａ～７Ｃのそれぞれの領域が温度検知部１９ａの視野範囲内に存在する場合について、図５及び図６を参照して説明する。図５はトッププレート５の温度状況の一例を示す説明図である。図６は、温度検知部１９ａにより検知された熱画像１９ａａの一例を示す説明図である。 The case where the respective regions of the heating coils 7A to 7C are present within the visual field range of the temperature detector 19a will be described with reference to FIGS. FIG. 5 is an explanatory view showing an example of the temperature condition of the top plate 5. FIG. 6 is an explanatory diagram showing an example of a thermal image 19aa detected by the temperature detector 19a.
　図５において、トッププレート５上は環境温度と同じ３０℃であり、加熱コイル７Ａ、７Ｂ、７Ｃによりそれぞれ加熱された加熱領域２９Ａ、２９Ｂ、２９Ｃについては５０℃である。排気口１６からは、グリル調理部１４から熱気が排気されていないので、環境温度と同じ３０℃である。加熱コイル７Ａ～７Ｃは、それぞれ、抵抗成分を有するので、電流が流されると、それぞれ発熱する。発熱された加熱コイル７Ａ～７Ｃにより、トッププレート５におけるそれぞれの加熱コイル７Ａ～７Ｃの直上部分が加熱される。これらの加熱部分が加熱領域２９Ａ～２９Ｃである。 In FIG. 5, the temperature on the top plate 5 is 30 ° C. which is the same as the environmental temperature, and the heating regions 29A, 29B and 29C heated by the heating coils 7A, 7B and 7C are 50 ° C., respectively. Since hot air is not exhausted from the grill cooking unit 14 from the exhaust port 16, the temperature is 30 ° C., which is the same as the environmental temperature. Since each of the heating coils 7A to 7C has a resistance component, each of them generates heat when a current is passed. The portions directly above the heating coils 7A to 7C in the top plate 5 are heated by the heated heating coils 7A to 7C. These heating portions are heating regions 29A to 29C.
　各加熱領域２９Ａ～２９Ｃと加熱コイル７Ａ～７Ｃの領域とは対応しているので、温度検知部１９ａにより検知された熱画像における各加熱領域２９Ａ～２９Ｃが、規定の位置に存在していれば、加熱コイル７Ａ～７Ｃのそれぞれの領域が温度検知部１９ａの視野範囲内に存在すると判定することができる。 Since each of the heating regions 29A to 29C corresponds to the region of the heating coils 7A to 7C, if each of the heating regions 29A to 29C in the thermal image detected by the temperature detection unit 19a exists at a specified position. It can be determined that each region of the heating coils 7A to 7C exists within the visual field range of the temperature detector 19a.
　図６は、調理状況認識部１９が適切に配置された場合の熱画像である基準熱画像１９ａａである。以下に説明する熱画像において、白抜きのドットは、３０℃から３９℃の領域を示す。また、各加熱領域２９Ａ、２９Ｂ、２９Ｃにそれぞれ対応する基準熱画像１９ａａ上の加熱領域３１Ａ、３１Ｂ、３１Ｃは、それぞれ、５０℃から５９℃の領域として検出されている。 FIG. 6 is a reference thermal image 19aa which is a thermal image when the cooking situation recognition unit 19 is appropriately arranged. In the thermal image described below, white dots indicate a region from 30 ° C to 39 ° C. Further, the heating regions 31A, 31B, and 31C on the reference thermal image 19aa corresponding to the heating regions 29A, 29B, and 29C, respectively, are detected as regions of 50 ° C. to 59 ° C., respectively.
　加熱領域判定部２５ａは、温度検知部１９ａにより検知された熱画像を、記憶部２７に記憶されている規定領域情報と照合する。ここで、規定領域情報は、記憶部２７に予め記憶されている情報であり、詳細は後述する。すなわち、加熱領域判定部２５ａは、検知された熱画像上の加熱領域３１Ａ～３１Ｃが、規定領域情報における各領域とそれぞれ一致するかしないかを判定する。このようにして、加熱コイル７Ａ～７Ｃのそれぞれの領域が温度検知部１９ａの視野範囲内に存在すると判定することができる。 The heating area determination unit 25 a collates the thermal image detected by the temperature detection unit 19 a with the specified area information stored in the storage unit 27. Here, the prescribed area information is information stored in advance in the storage unit 27, and details will be described later. That is, the heating area determination unit 25a determines whether or not the heating areas 31A to 31C on the detected thermal image match the respective areas in the specified area information. In this way, it can be determined that each region of the heating coils 7A to 7C exists within the visual field range of the temperature detector 19a.
　次に、図７～図９を参照して、加熱コイル７Ａ～７Ｃの領域を温度検知部の視野内に含まれるように調整する方法について説明する。図７は、調理状況認識部１９における処理手順を示すフローチャートである。図８及び図９は、本体３の制御部２５における処理手順を示すフローチャートである。 Next, a method for adjusting the region of the heating coils 7A to 7C so as to be included in the field of view of the temperature detection unit will be described with reference to FIGS. FIG. 7 is a flowchart showing a processing procedure in the cooking status recognition unit 19. 8 and 9 are flowcharts showing a processing procedure in the control unit 25 of the main body 3.
　調理状況認識部１９は、レンジフード１７のフード部分１７ａに取り付けられ、ユーザにより電源が入れられる。これにより、調理状況認識部１９における調整手順が開始する。 The cooking status recognition unit 19 is attached to the hood portion 17a of the range hood 17 and is turned on by the user. Thereby, the adjustment procedure in the cooking status recognition unit 19 is started.
　ステップＳ１において、調理状況認識部１９の通信部２３と本体３の通信部２１との接続処理が行われる。この接続処理には、通信部２３、２１間における接続要求送受信及び調理状況認識部１９の温度検知部１９ａと本体３の制御部２５との間の状況確認も含まれる。 In step S1, a connection process between the communication unit 23 of the cooking status recognition unit 19 and the communication unit 21 of the main body 3 is performed. This connection processing includes connection request transmission / reception between the communication units 23 and 21 and status confirmation between the temperature detection unit 19a of the cooking status recognition unit 19 and the control unit 25 of the main body 3.
　ステップＳ２において、調理状況認識部１９の通信部２３と本体３の通信部２１との接続が成功した場合、ステップＳ３に進む。ステップＳ２において、調理状況認識部１９の通信部２３と本体３の通信部２１との接続が成功しなかった場合、再度、ステップＳ１が実行される。 In step S2, if the connection between the communication unit 23 of the cooking status recognition unit 19 and the communication unit 21 of the main body 3 is successful, the process proceeds to step S3. In step S2, when the connection between the communication unit 23 of the cooking status recognition unit 19 and the communication unit 21 of the main body 3 is not successful, step S1 is executed again.
　ステップＳ３において、温度検知部１９ａは、温度情報を取得する。温度情報として、例えば、温度検知部１９ａの視野範囲内の熱画像を取得する。 In step S3, the temperature detection unit 19a acquires temperature information. As the temperature information, for example, a thermal image within the visual field range of the temperature detector 19a is acquired.
　ステップＳ４において、温度検知部１９ａは、取得した温度情報を、通信部２３、２１を介して本体３の制御部２５へ送信する。 In step S4, the temperature detection unit 19a transmits the acquired temperature information to the control unit 25 of the main body 3 via the communication units 23 and 21.
　温度情報が送信されると、ステップＳ５にて、調理状況認識部１９の通信部２３と、本体３の通信部２１との接続が切断される。これにより、調理状況認識部１９の消費電力を低減することができる。なお、所定時間経過後、再び、ステップＳ１からの処理が実施され、所定時間ごとの温度情報が調理状況認識部１９から制御部２５へ送られる。 When the temperature information is transmitted, the connection between the communication unit 23 of the cooking status recognition unit 19 and the communication unit 21 of the main body 3 is disconnected in step S5. Thereby, the power consumption of the cooking condition recognition part 19 can be reduced. After the predetermined time has elapsed, the processing from step S1 is performed again, and temperature information for each predetermined time is sent from the cooking status recognition unit 19 to the control unit 25.
　次に、図８を参照して、本体３の制御部２５の処理手順を説明する。以下の処理手順は、本体３において初回の電源ＯＮした際に調整モードが設定された場合、又は、温度情報を利用する調理モードがユーザにより選択された場合に実施される。調整モードとは、調理状況認識部１９の調整モードであり、調理が実行される通常の調理モードとは異なるモードである。本実施の形態では、調整モードは、ユーザによる設定キー１３ａを介した入力により、設定される。 Next, the processing procedure of the control unit 25 of the main body 3 will be described with reference to FIG. The following processing procedure is performed when the adjustment mode is set when the power is turned on for the first time in the main body 3 or when the cooking mode using temperature information is selected by the user. The adjustment mode is an adjustment mode of the cooking status recognition unit 19 and is a mode different from a normal cooking mode in which cooking is performed. In the present embodiment, the adjustment mode is set by an input by the user via the setting key 13a.
　ステップＳ１１において、通信部２１、２３を介して、本体３の制御部２５と調理状況認識部１９の温度検知部１９ａとの接続処理が実施される。 In step S11, connection processing between the control unit 25 of the main body 3 and the temperature detection unit 19a of the cooking status recognition unit 19 is performed via the communication units 21 and 23.
　ステップＳ１２において、調理状況認識部１９の通信部２３と本体３の通信部２１との接続が成功しなかった場合、ステップＳ１３において、本体３と調理状況認識部１９との通信接続が失敗したことの案内が表示部１１及び音声出力部１５から出力される。この案内により、ユーザは調理状況認識部１９に電源が入っているかを確認することができる。通信接続が失敗したことの案内が出力されてから、所定時間経過後に再びステップＳ１１から処理が実施される。 If the connection between the communication unit 23 of the cooking status recognition unit 19 and the communication unit 21 of the main body 3 is not successful in step S12, the communication connection between the main body 3 and the cooking status recognition unit 19 has failed in step S13. Is output from the display unit 11 and the voice output unit 15. By this guidance, the user can confirm whether the cooking status recognition unit 19 is turned on. The process is executed again from step S11 after a predetermined time has elapsed since the guidance indicating that the communication connection has failed.
　ステップＳ１２において、本体３の制御部２５と調理状況認識部１９の温度検知部１９ａとの接続が成功した場合、ステップＳ１４において、制御部２５は、本体３と調理状況認識部１９との通信接続が成功したことの案内を表示部１１及び音声出力部１５から報知する。 In step S12, when the connection between the control unit 25 of the main body 3 and the temperature detection unit 19a of the cooking status recognition unit 19 is successful, the control unit 25 connects the communication between the main body 3 and the cooking status recognition unit 19 in step S14. Is notified from the display unit 11 and the voice output unit 15.
　ステップＳ１５において、制御部２５は、調理状況認識部１９の初期設置設定が完了しているか判定する。ステップＳ１５のＹｅｓのように、調理状況認識部１９の初期設置設定が完了している場合、温度情報を用いて調理対象を検知する別の処理手順Ｌに進む。 In step S15, the control unit 25 determines whether the initial installation setting of the cooking status recognition unit 19 has been completed. When the initial installation setting of the cooking status recognition unit 19 has been completed as in step S15, the process proceeds to another processing procedure L for detecting a cooking target using the temperature information.
　ステップＳ１５のＮｏのように、調理状況認識部１９の初期設置設定が未完了の場合、ステップＳ１６において、制御部２５は、調理状況認識部１９の初期設置設定が未完了であることの案内を表示部１１及び音声出力部１５から報知する。調理状況認識部１９の初期設置設定が未完了である場合、制御部２５は、調理状況認識部１９の調整モードによる処理を実施する。制御部２５は、コイル制御部１０に調整モードを指示する。 When the initial installation setting of the cooking situation recognition unit 19 is not completed as in step S15 No, in step S16, the control unit 25 provides guidance that the initial installation setting of the cooking situation recognition unit 19 is not completed. Notification is given from the display unit 11 and the audio output unit 15. When the initial installation setting of the cooking status recognition unit 19 is not completed, the control unit 25 performs processing in the adjustment mode of the cooking status recognition unit 19. The control unit 25 instructs the coil control unit 10 in the adjustment mode.
　ステップＳ１７において、コイル制御部１０は、加熱コイル７Ａ～７Ｃを調整モードにおける出力で制御する。これにより、加熱コイル７Ａ～７Ｃそれぞれが加熱され、所定時間経過後、加熱領域２９Ａ～２９Ｃが環境温度よりも少なくとも５℃以上加熱される。次に処理手順Ｍに進む。 In step S17, the coil controller 10 controls the heating coils 7A to 7C with the output in the adjustment mode. Thereby, each of the heating coils 7A to 7C is heated, and after a predetermined time elapses, the heating regions 29A to 29C are heated at least 5 ° C. or more than the environmental temperature. Next, the process proceeds to processing procedure M.
　次に図９を参照して、ステップＳ１７以降の手順を説明する。ステップＳ１８において、コイル制御部１０が加熱コイル７Ａ～７Ｃを出力してから所定時間経過後に温度検知部１９ａが取得した温度情報を受信完了したか制御部２５が判定する。 Next, the procedure after step S17 will be described with reference to FIG. In step S18, the controller 25 determines whether or not the temperature information acquired by the temperature detector 19a has been received after a predetermined time has elapsed since the coil controller 10 outputs the heating coils 7A to 7C.
　ステップＳ１８のＮｏのように、まだ、温度情報の受信が完了していない場合、制御部２５は、温度情報が温度検知部１９ａから送られてくるのを所定時間待機する。ステップＳ１８のＹｅｓのように、制御部２５が温度検知部１９ａからの温度情報の受信完了を確認した場合、ステップＳ１９において、制御部２５は記憶部２７から規定領域情報を取得する。 If the reception of the temperature information has not been completed as in step S18 No, the control unit 25 waits for a predetermined time until the temperature information is sent from the temperature detection unit 19a. When the control unit 25 confirms the completion of the reception of the temperature information from the temperature detection unit 19a as in step S18 Yes, the control unit 25 acquires the specified area information from the storage unit 27 in step S19.
　ここで、図１０から図１２を参照して、規定領域情報について説明する。図１０から図１２は、それぞれ、規定領域情報の一例を示す説明図である。規定領域情報とは、温度検知部１９ａの視野範囲内における、加熱調理器１の加熱コイル７Ａ～７Ｃの配置される領域を規定する情報である。規定領域情報は、加熱調理器１の加熱コイル７Ａ～７Ｃのレイアウトによって異なる情報である。規定領域情報は、記憶部２７に予め記憶されている。 Here, the specified area information will be described with reference to FIGS. FIG. 10 to FIG. 12 are explanatory diagrams showing examples of the defined area information. The defined area information is information that defines areas in which the heating coils 7A to 7C of the heating cooker 1 are arranged within the visual field range of the temperature detector 19a. The specified area information is information that varies depending on the layout of the heating coils 7A to 7C of the heating cooker 1. The specified area information is stored in advance in the storage unit 27.
　例えば、実施の形態１の加熱調理器１の加熱コイル７Ａ～７Ｃのレイアウトの場合、規定領域情報の一例として、図１０に示すような、温度検知部１９ａが取得する熱画像の画像領域１９ｂにおいて、後部に規定された領域Ａ、左前部に規定された領域Ｂ、及び、右前部に規定された領域Ｃと３つの領域を規定する情報を挙げる。画像領域１９ｂに対するこれらの領域Ａ～Ｃの位置情報が規定領域情報に含まれる。 For example, in the case of the layout of the heating coils 7A to 7C of the heating cooker 1 according to the first embodiment, as an example of the prescribed region information, in the image region 19b of the thermal image acquired by the temperature detection unit 19a as shown in FIG. The following describes information that defines three areas: an area A defined at the rear, an area B defined at the left front, and an area C defined at the right front. Position information of these areas A to C with respect to the image area 19b is included in the specified area information.
　これらの領域Ａ～Ｃにトッププレート５の温度よりも高い温度領域がそれぞれ１つ存在する場合、加熱領域判定部２５ａは、加熱コイル７Ａ～７Ｃが温度検知部１９ａの視野範囲に正しく含まれると判定することができる。 When one temperature region higher than the temperature of the top plate 5 exists in each of these regions A to C, the heating region determination unit 25a indicates that the heating coils 7A to 7C are correctly included in the visual field range of the temperature detection unit 19a. Can be determined.
　また、規定領域情報の他の例として、図１１に示すような、熱画像の画像領域１９ｂにおいて、後部に規定された４×４画素を有する領域Ｅ、左前部に規定された５×５画素を有する領域Ｆ、及び、右前部に規定された５×５画素を有する領域Ｇと３つの領域を規定する情報を挙げる。画像領域１９ｂに対するこれらの領域Ｅ～Ｇの位置情報が規定領域情報に含まれる。 As another example of the defined area information, as shown in FIG. 11, in the thermal image area 19b, the area E having 4 × 4 pixels defined at the rear part and the 5 × 5 pixels defined at the left front part. And an area F having 5 × 5 pixels defined in the right front part and information defining three areas. Position information of these areas EG with respect to the image area 19b is included in the specified area information.
　これらの領域Ｅ～Ｇにトッププレート５の温度よりも高い温度領域がそれぞれ存在する場合、加熱領域判定部２５ａは、加熱コイル７Ａ～７Ｃを温度検知部１９ａの視野範囲に正しく含まれると判定することができる。この例の場合、温度検知部１９ａの視野範囲をより適切に加熱コイル７Ａ～７Ｃの領域に向けることができる。 When temperature regions higher than the temperature of the top plate 5 exist in these regions E to G, the heating region determination unit 25a determines that the heating coils 7A to 7C are correctly included in the visual field range of the temperature detection unit 19a. be able to. In this example, the visual field range of the temperature detector 19a can be more appropriately directed to the area of the heating coils 7A to 7C.
　また、規定領域情報の他の例として、図１２に示すように、熱画像の画像領域１９ｂにおいて、領域Ｅ～Ｇが、それぞれの外周と画像領域の外端との間に少なくとも１画素離れて位置している情報を挙げる。この例の場合、加熱コイル７Ａ～７Ｃ周辺の高温領域を検知することができる。これにより、例えば、容器から吹きこぼれが発生した場合、領域Ｅ～Ｇのそれぞれの外周の画素で吹きこぼれを検出することができる。 As another example of the prescribed area information, as shown in FIG. 12, in the image area 19b of the thermal image, the areas E to G are separated by at least one pixel between the outer periphery and the outer edge of the image area. List the information that is located. In this example, a high temperature region around the heating coils 7A to 7C can be detected. Thereby, for example, when a spill occurs from the container, the spill can be detected by pixels on the outer periphery of each of the regions E to G.
　加熱領域判定部２５ａは記憶部２７から規定領域情報を取得すると、ステップＳ２０において、規定領域情報と温度検知部１９ａから受信した温度情報とを照合する。この照合により、加熱領域判定部２５ａは、加熱コイル７Ａ～７Ｃの領域が温度検知部１９ａの視野範囲内に存在するか否かを判定することができる。 When the heating region determination unit 25a acquires the specified region information from the storage unit 27, in step S20, the heating region determination unit 25a collates the specified region information with the temperature information received from the temperature detection unit 19a. By this collation, the heating region determination unit 25a can determine whether or not the region of the heating coils 7A to 7C exists within the visual field range of the temperature detection unit 19a.
　ステップＳ２１において、温度検知部１９ａから受信した温度情報が、例えば、図１２に示す規定領域情報と一致する場合、すなわち、規定領域情報と温度情報との照合が成功した場合、ステップＳ２２において、報知部４から照合が成功したことを報知する。また、ステップＳ２３において、制御部２５は、記憶部２７に調理状況認識部１９の初期設置設定の完了を登録する。初期設置設定の完了登録後は、処理を終了してもよいし、そのまま、温度情報を利用する調理モードでの処理手順Ｌに進んでもよい。 In step S21, if the temperature information received from the temperature detection unit 19a matches the specified area information shown in FIG. 12, for example, if the comparison between the specified area information and the temperature information is successful, notification is made in step S22. The unit 4 notifies that the verification is successful. In step S <b> 23, the control unit 25 registers the completion of the initial installation setting of the cooking status recognition unit 19 in the storage unit 27. After completion registration of the initial installation setting, the process may be terminated, or the process procedure L may be directly performed in the cooking mode using the temperature information.
　ステップＳ２１において、温度検知部１９ａから受信した温度情報が、規定領域情報と一致しない場合について、図１３から図２２を参照して説明する。図１３は、温度検知部１９ａの検知方向がズレている場合の、温度検知部により検知された熱画像の一例を示す説明図であり、図１４は、調理状況認識部１９のズレの修正案内の一例を示す説明図である。 A case where the temperature information received from the temperature detector 19a does not match the specified area information in step S21 will be described with reference to FIGS. FIG. 13 is an explanatory diagram illustrating an example of a thermal image detected by the temperature detection unit when the detection direction of the temperature detection unit 19a is shifted. FIG. 14 is a guide for correcting the shift of the cooking condition recognition unit 19. It is explanatory drawing which shows an example.
　図１３は、温度検知部１９ａの検知方向が前方にズレている場合の熱画像３３を示している。加熱領域判定部２５ａは、温度情報と規定領域情報とが一致しない場合、規定領域情報で規定された各領域から熱画像中の各高温領域へのズレ方向及びズレ量を検出する。例えば、図１３においては、４×４画素の高温領域３３ｃが、図１２の規定領域Ｅから前方に９画素分ズレているのを、テンプレートマッチング等の画像処理により検出する。 FIG. 13 shows a thermal image 33 when the detection direction of the temperature detection unit 19a is shifted forward. When the temperature information and the specified area information do not match, the heating area determination unit 25a detects a shift direction and a shift amount from each area specified by the specified area information to each high temperature area in the thermal image. For example, in FIG. 13, it is detected by image processing such as template matching that the high temperature area 33c of 4 × 4 pixels is shifted by 9 pixels forward from the defined area E in FIG.
　検出したズレ方向及びズレ量に基づき、案内情報出力部２５ｂは、ズレを解消する方向をユーザに案内する案内情報を報知部４に出力する。例えば、図１３のような前方にズレている場合、調理状況認識部１９を後方へ向けるように案内をする後方向きの矢印を表示部１１に表示する。 Based on the detected deviation direction and deviation amount, the guidance information output unit 25b outputs guidance information that guides the user in the direction of eliminating the deviation to the notification unit 4. For example, when it is shifted forward as shown in FIG. 13, a backward-facing arrow that guides the cooking state recognition unit 19 to face backward is displayed on the display unit 11.
　図１５は、温度検知部１９ａの検知方向が右方にズレている場合の熱画像３５を示している。加熱領域判定部２５ａは、例えば、規定領域情報では５×５画素の領域Ｇが、図１５では、５×３画素の高温領域３５ｂとして検出され、領域Ｇの右側が切れているのを、テンプレートマッチング等の画像処理により検出する。この検出結果を基に、案内情報出力部２５ｂは、例えば、図１６のように、調理状況認識部１９を左方へ向けるように案内をする左向きの矢印を表示部１１に表示する。 FIG. 15 shows a thermal image 35 when the detection direction of the temperature detector 19a is shifted to the right. The heating region determination unit 25a detects, for example, that the region G of 5 × 5 pixels is detected as the high temperature region 35b of 5 × 3 pixels in FIG. It is detected by image processing such as matching. Based on the detection result, the guidance information output unit 25b displays a left-pointing arrow that guides the cooking state recognition unit 19 to the left as shown in FIG.
　図１７は、温度検知部１９ａが回転ズレしている場合の熱画像３７を示している。例えば、図１７の熱画像３７における各高温領域３７ａ、３７ｂ、３７ｃは、規定領域情報の各領域Ｅ～Ｇが時計回りに回転した位置に位置しているのを、加熱領域判定部２５ａはテンプレートマッチング等の画像処理により検出する。この検出結果を基に、案内情報出力部２５ｂは、例えば、図１８のように、調理状況認識部１９を反時計回りに回転するよう案内する反時計方向の矢印を表示部１１に表示する。 FIG. 17 shows a thermal image 37 when the temperature detector 19a is rotationally displaced. For example, each of the high temperature regions 37a, 37b, and 37c in the thermal image 37 of FIG. 17 is located at a position where the regions E to G of the specified region information are rotated clockwise. It is detected by image processing such as matching. Based on the detection result, the guidance information output unit 25b displays a counterclockwise arrow that guides the cooking state recognition unit 19 to rotate counterclockwise as shown in FIG.
　図１９は、温度検知部１９ａとトッププレート５との距離が遠い場合の熱画像３９を示している。すなわち、温度検知部１９ａの設置された高さ位置（以下設置高さという）が高い場合である。図１９の熱画像３９における高温領域３９ａは、規定領域情報の領域Ｆ、Ｇが合わさった領域である。このような状態の画像が記憶部２７に記憶されており、加熱領域判定部２５ａはテンプレートマッチング等の画像処理により距離が遠い状態であることを検出する。この検出結果を基に、案内情報出力部２５ｂは、例えば、図２０のように、２つの矢印が向き合った画像を表示することで、調理状況認識部１９をトッププレート５に近づけることを案内する。 FIG. 19 shows a thermal image 39 when the distance between the temperature detector 19a and the top plate 5 is long. That is, this is a case where the height position where the temperature detector 19a is installed (hereinafter referred to as the installation height) is high. The high temperature region 39a in the thermal image 39 of FIG. 19 is a region where the regions F and G of the specified region information are combined. The image in such a state is stored in the storage unit 27, and the heating region determination unit 25a detects that the distance is long by image processing such as template matching. Based on the detection result, the guidance information output unit 25b displays an image in which two arrows face each other, for example, as shown in FIG. 20, to guide the cooking situation recognition unit 19 to approach the top plate 5. .
　図２１は、温度検知部１９ａとトッププレート５との距離が近い場合の熱画像４１を示している。すなわち、温度検知部１９ａの設置高さが低い場合である。図２１の熱画像４１における高温領域４１ａ～４１ｃの画素数は、それぞれ対応する規定領域情報の各領域Ｅ～Ｇの画素数よりも多い。これらを基に、加熱領域判定部２５ａは、テンプレートマッチング等の画像処理により温度検知部１９ａの距離が近い状態であることを検出する。また、この検出結果を基に、案内情報出力部２５ｂは、例えば、図２２のように、２つの矢印が互いに反対方向を向いた画像を表示することで、調理状況認識部１９をトッププレート５から離すことを案内する。 FIG. 21 shows a thermal image 41 when the distance between the temperature detector 19a and the top plate 5 is short. That is, the installation height of the temperature detection unit 19a is low. The number of pixels in the high temperature regions 41a to 41c in the thermal image 41 in FIG. 21 is larger than the number of pixels in each of the regions E to G in the corresponding specified region information. Based on these, the heating region determination unit 25a detects that the distance of the temperature detection unit 19a is close by image processing such as template matching. Further, based on the detection result, the guidance information output unit 25b displays the image in which the two arrows are opposite to each other, for example, as shown in FIG. Guide you to leave.
　次に、温度情報を利用する調理モードでの調理中における、調理状況認識部１９の位置ズレ検出の流れについて図２３を参照して説明する。調理中において、周期的に温度検知部１９ａの検知方向がズレていないかを判別する。そこで、ステップＳ２４において、制御部２５は所定時間経過したか判別する。ステップＳ２４のＮｏのように、所定時間が経過していない場合は、所定時間経過後、再度ステップＳ２４の判定を実施する。 Next, the flow of detection of misalignment of the cooking status recognition unit 19 during cooking in the cooking mode using temperature information will be described with reference to FIG. During cooking, it is periodically determined whether or not the detection direction of the temperature detection unit 19a is shifted. Therefore, in step S24, the control unit 25 determines whether a predetermined time has elapsed. If the predetermined time has not elapsed as in step S24 No, the determination in step S24 is performed again after the predetermined time has elapsed.
　ステップＳ２４のＹｅｓのように、所定時間が経過している場合、ステップＳ２５において、制御部２５は温度検知部１９ａに温度情報取得のリクエストを行い、温度検知部１９ａから温度情報を取得する。次に、ステップＳ２６において、加熱領域判定部２５ａは、規定領域情報と温度情報の照合を実施する。 When the predetermined time has elapsed as in Yes of step S24, in step S25, the control unit 25 requests the temperature detection unit 19a to acquire temperature information, and acquires temperature information from the temperature detection unit 19a. Next, in step S <b> 26, the heating region determination unit 25 a collates the specified region information with the temperature information.
　ここで、図２４から図３１を参照して、温度検知部１９ａが調理中に取得する温度情報について説明する。図２４は、トッププレート５の温度状況の一例を示す説明図である。図２５は、図２４のトッププレート５に対して温度検知部１９ａにより検知された熱画像４５の一例を示す説明図である。 Here, with reference to FIG. 24 to FIG. 31, temperature information that the temperature detection unit 19a acquires during cooking will be described. FIG. 24 is an explanatory diagram showing an example of the temperature condition of the top plate 5. FIG. 25 is an explanatory diagram showing an example of a thermal image 45 detected by the temperature detector 19a with respect to the top plate 5 of FIG.
　図２４において、加熱コイル７Ａ～７Ｃ上にそれぞれ、容器４３Ａ～４３Ｃが載置されている。例えば、トッププレート５の温度は３０℃であり、容器４３Ａ～４３Ｃのそれぞれの内部の被加熱物の温度は５０℃であり、容器４３Ａ～４３Ｃの側壁は４０℃であるとする。 24, containers 43A to 43C are placed on the heating coils 7A to 7C, respectively. For example, the temperature of the top plate 5 is 30 ° C., the temperature of the object to be heated inside each of the containers 43A to 43C is 50 ° C., and the side walls of the containers 43A to 43C are 40 ° C.
　容器４３Ａ～４３Ｃの側壁はそれぞれ外気と接触しているので、容器４３Ａ～４３Ｃの内部の被加熱物の温度よりも低い。このような状態のトッププレート５に対して、温度検知部１９ａにより取得された熱画像４５が図２５に示される。 Since the side walls of the containers 43A to 43C are in contact with the outside air, the temperature is lower than the temperature of the heated object inside the containers 43A to 43C. For the top plate 5 in such a state, a thermal image 45 acquired by the temperature detector 19a is shown in FIG.
　熱画像４５において、各高温領域４５ａ～４５ｃの中心領域は５０℃の熱を検出し、周囲領域は中心領域よりも温度が低く検出されている。 In the thermal image 45, the center region of each of the high temperature regions 45a to 45c detects heat of 50 ° C., and the surrounding region is detected at a lower temperature than the center region.
　なお、調理中において、加熱コイル上に容器を１つだけ載置する場合、容器が載置されていない加熱コイルを加熱してもよく、加熱しなくてもよい。調理状況認識部１９の位置ズレを検出する工程において、容器が載置されていない加熱コイルを加熱する場合は、使用されている加熱コイルだけでなく、使用されていない加熱コイルが適切に視野範囲に入っているかを確認することができる。また、容器が載置されていない加熱コイルを加熱しない場合は、加熱されている容器だけを視野範囲に適切に入っているかを簡易に確認することができる。 When only one container is placed on the heating coil during cooking, the heating coil on which the container is not placed may be heated or may not be heated. In the process of detecting the positional deviation of the cooking status recognition unit 19, when heating a heating coil on which a container is not placed, not only the heating coil that is being used but also the heating coil that is not being used is appropriately in the visual field range. You can check if it is in. Moreover, when not heating the heating coil in which the container is not mounted, it can be confirmed simply whether only the heated container is appropriately contained in the visual field range.
　図２６は、トッププレート５の温度状況の一例を示す説明図である。図２６において、加熱コイル７Ａ及び７Ｂ上のトッププレート５の加熱領域２９Ａ及び２９Ｂには容器が載置されておらず、かつ加熱コイル７Ａ及び７Ｂは加熱されていて、それぞれ、４０℃、４５℃まで温度が上昇している。また、加熱コイル７Ｃ上のトッププレート５には容器４３Ｃが載置されている。例えば、容器４３Ｃの内部の被加熱物の温度は５０℃であり、容器４３Ｃの側壁の温度は４０℃である。このような状態のトッププレート５に対して、温度検知部１９ａにより取得された熱画像４７が図２７に示される。 FIG. 26 is an explanatory diagram showing an example of the temperature condition of the top plate 5. In FIG. 26, no containers are placed in the heating regions 29A and 29B of the top plate 5 on the heating coils 7A and 7B, and the heating coils 7A and 7B are heated, and are 40 ° C. and 45 ° C., respectively. The temperature is rising up to. A container 43C is placed on the top plate 5 on the heating coil 7C. For example, the temperature of the object to be heated inside the container 43C is 50 ° C., and the temperature of the side wall of the container 43C is 40 ° C. FIG. 27 shows a thermal image 47 acquired by the temperature detection unit 19a with respect to the top plate 5 in such a state.
　図２７に示す熱画像４７において、温度情報である３つの高温領域４７ａ～４７ｃが検知されるので、規定領域情報と照合することで、調理状況認識部１９の詳細な位置調整をすることができる。 In the thermal image 47 shown in FIG. 27, the three high temperature areas 47a to 47c, which are temperature information, are detected, so that detailed position adjustment of the cooking status recognition unit 19 can be performed by collating with the specified area information. .
　図２８は、トッププレート５の温度状況の一例を示す説明図である。図２８において、加熱コイル７Ａ及び７Ｃ上のトッププレート５の加熱領域２９Ａ及び２９Ｃには容器が載置されておらず、かつ加熱コイル７Ａ及び７Ｃは加熱されておらず、それぞれ、環境温度と同じ３０℃である。また、加熱コイル７Ｂ上のトッププレート５には容器４３Ｂが載置されている。例えば、容器４３Ｂの内部の被加熱物の温度は５０℃であり、容器４３Ｂの側壁の温度は４０℃である。このような状態のトッププレート５に対して、温度検知部１９ａにより取得された熱画像４９が図２９に示される。 FIG. 28 is an explanatory diagram showing an example of the temperature condition of the top plate 5. In FIG. 28, no containers are placed in the heating regions 29A and 29C of the top plate 5 on the heating coils 7A and 7C, and the heating coils 7A and 7C are not heated, and are the same as the environmental temperature, respectively. 30 ° C. A container 43B is placed on the top plate 5 on the heating coil 7B. For example, the temperature of the object to be heated inside the container 43B is 50 ° C., and the temperature of the side wall of the container 43B is 40 ° C. For the top plate 5 in such a state, a thermal image 49 acquired by the temperature detector 19a is shown in FIG.
　図２９に示す熱画像４９において、加熱コイル７Ｂ上の容器４３Ｂに対応する高温領域４９ｂが検知されるので、温度情報が示す高温領域４９ｂと対応する規定領域情報と照合することで、調理状況認識部１９の簡易な位置確認をすることができる。温度検知部１９ａの視野内に含まれているかどうかを確認する領域を、現在使用している加熱コイルに限定しているので、簡易に早く確認することができる。 In the thermal image 49 shown in FIG. 29, since the high temperature region 49b corresponding to the container 43B on the heating coil 7B is detected, the cooking state recognition is performed by collating with the specified region information corresponding to the high temperature region 49b indicated by the temperature information. The position of the part 19 can be confirmed easily. Since the region for confirming whether or not it is included in the field of view of the temperature detector 19a is limited to the heating coil currently used, it can be confirmed easily and quickly.
　図３０は、トッププレート５の温度状況の一例を示す説明図である。図３０において、加熱コイル７Ａ及び７Ｂ上のトッププレート５の加熱領域２９Ａ及び２９Ｂには容器が載置されておらず、かつ加熱コイル７Ａ及び７Ｂは加熱されておらず、それぞれ、環境温度と同じ３０℃である。また、加熱コイル７Ｃ上のトッププレート５には容器４３Ｃが載置されている。さらには、加熱コイルが下方に配置されていないトッププレート５の領域上に、容器４３Ｄが載置されている。なお、容器４３Ｄは、加熱途中で移動したものとする。 FIG. 30 is an explanatory diagram showing an example of the temperature condition of the top plate 5. In FIG. 30, no container is placed on the heating regions 29A and 29B of the top plate 5 on the heating coils 7A and 7B, and the heating coils 7A and 7B are not heated, and are the same as the environmental temperature, respectively. 30 ° C. A container 43C is placed on the top plate 5 on the heating coil 7C. Furthermore, the container 43D is placed on the region of the top plate 5 where the heating coil is not disposed below. It is assumed that the container 43D has moved during heating.
　容器４３Ｃの内部の被加熱物の温度は、例えば、５０℃であり、容器４３Ｃの側壁の温度は４０℃である。また、容器４３Ｄの内部の被加熱物の温度は４０℃であり、容器４３Ｄの側壁の温度は３０℃である。このような状態のトッププレート５に対して、温度検知部１９ａにより取得された熱画像５１が図３１に示される。 The temperature of the object to be heated inside the container 43C is, for example, 50 ° C., and the temperature of the side wall of the container 43C is 40 ° C. The temperature of the object to be heated inside the container 43D is 40 ° C., and the temperature of the side wall of the container 43D is 30 ° C. For the top plate 5 in such a state, a thermal image 51 acquired by the temperature detector 19a is shown in FIG.
　図３１に示す熱画像５１において、加熱コイル７Ｃ上の容器４３Ｃに対応する高温領域５１ｃが検知されるので、温度情報であるこの高温領域５１ｃと対応する規定領域情報と照合することで、調理状況認識部１９の簡易な位置確認をすることができる。温度検知部１９ａの視野内に含まれているかどうかを確認する領域を、現在使用している加熱コイルに限定しているので、簡易に早く確認することができる。また、途中で加熱コイルから移動した容器４３Ｄは、時系列の熱画像情報を参照することで追跡することができ、容器４３Ｄにより誤って照合結果が出力されるのを防止することができる。 In the thermal image 51 shown in FIG. 31, since the high temperature area | region 51c corresponding to the container 43C on the heating coil 7C is detected, it collates with the regulation area | region information corresponding to this high temperature area | region 51c which is temperature information, and a cooking condition A simple position check of the recognition unit 19 can be performed. Since the region for confirming whether or not it is included in the field of view of the temperature detector 19a is limited to the heating coil currently used, it can be confirmed easily and quickly. Further, the container 43D that has moved from the heating coil in the middle can be tracked by referring to time-series thermal image information, and the collation result can be prevented from being erroneously output by the container 43D.
　ステップＳ２７において、照合が成功した場合、ステップＳ２８において、案内情報出力部２５ｂは報知部４に照合が成功したことの案内を報知する。その後、再びステップＳ２４を実施する。また、ステップＳ２７において、照合が成功しなかった場合、ステップＳ２９において、案内情報出力部２５ｂは報知部４に照合が失敗したことの案内を報知する。この後、ステップＳ２４に戻り、再び、処理が繰り返される。 If the collation is successful in step S27, the guidance information output unit 25b informs the notification unit 4 of the guidance that the collation has been successful in step S28. Thereafter, step S24 is performed again. If the collation is not successful in step S27, the guide information output unit 25b informs the informing unit 4 of the guidance that the collation has failed in step S29. Then, it returns to step S24 and a process is repeated again.
　以上より、実施の形態１による加熱調理システム１００は、調理対象である被加熱物Ｔｃを収容した容器Ｃｒが載置されるトッププレート５と、トッププレート５の下方に設けられた加熱コイル７Ａ～７Ｃ（本開示の発熱部の一例）と、トッププレート５上の温度分布を上方から検知する温度検知部１９ａと、トッププレート５上の温度分布に基づき、加熱コイル７Ａ～７Ｃが温度検知部１９ａの視野範囲内に存在するか否かを判定する加熱領域判定部２５ａと、加熱領域判定部２５ａの判定結果を報知する報知部４と、を備える。したがって、ユーザは、加熱コイル７Ａ～７Ｃが、温度検知部１９ａの視野範囲内に適切に存在するかを理解することができ、調理中の被加熱物の温度を適切に測定することができる。また、トッププレート５上に被加熱物Ｔｃを中に収容した容器Ｃｒを載置しなくても、調理状況認識部１９の位置調整を実施することができる。 As described above, the heating and cooking system 100 according to Embodiment 1 includes the top plate 5 on which the container Cr containing the object to be heated Tc to be cooked is placed, and the heating coils 7A to 7A provided below the top plate 5. 7C (an example of the heating unit of the present disclosure), a temperature detection unit 19a that detects the temperature distribution on the top plate 5 from above, and the heating coils 7A to 7C based on the temperature distribution on the top plate 5 are connected to the temperature detection unit 19a. The heating region determination unit 25a that determines whether or not the image is within the visual field range and the notification unit 4 that notifies the determination result of the heating region determination unit 25a. Therefore, the user can understand whether the heating coils 7A to 7C are properly present within the visual field range of the temperature detection unit 19a, and can appropriately measure the temperature of the object to be heated during cooking. Further, the position adjustment of the cooking condition recognition unit 19 can be performed without placing the container Cr containing the article to be heated Tc on the top plate 5.
　また、本実施の形態では、加熱領域判定部２５ａには、温度検知部１９ａの視野範囲内において加熱コイル７Ａ～７Ｃの配置される領域を予め規定する規定領域情報が入力される。規定領域情報とは、たとえば図６に示される基準熱画像１９ａａ、または図１０、図１１に示される画像情報である。加熱領域判定部２５ａは、トッププレート５上の温度分布に含まれる加熱コイル７Ａ～７Ｃの位置を示す位置情報と、規定領域情報とを照合する。これにより、加熱領域判定部２５ａは、加熱コイル７Ａ～７Ｂが、視野範囲のうち、より適切な領域に含まれるか否かを判定できる。 Further, in the present embodiment, prescribed region information for preliminarily defining regions where the heating coils 7A to 7C are arranged within the visual field range of the temperature detector 19a is input to the heating region determination unit 25a. The prescribed region information is, for example, the reference thermal image 19aa shown in FIG. 6 or the image information shown in FIGS. The heating area determination unit 25a collates position information indicating the positions of the heating coils 7A to 7C included in the temperature distribution on the top plate 5 with the specified area information. Thereby, the heating region determination unit 25a can determine whether or not the heating coils 7A to 7B are included in a more appropriate region of the visual field range.
　また、本実施の形態では、発熱部は、容器Ｃｒを下方から加熱する加熱コイル７Ａ～７Ｃである。これにより、温度検知部１９ａの視野範囲の調整のためだけに発熱部を設けなくてもよい。 In the present embodiment, the heat generating portion is the heating coils 7A to 7C for heating the container Cr from below. Thereby, it is not necessary to provide a heat generating part only for the adjustment of the visual field range of the temperature detection part 19a.
　また、本実施の形態では、制御部２５は、初回の電源オン時に、通常の調理モードとは異なる調整モードを設定する。そして、調整モードにおいて、温度検知部１９ａは、トッププレート５の加熱された領域を検知する。加熱領域判定部２５ａは、加熱された領域が視野範囲内に存在するか否かによって、加熱コイル７Ａ～７Ｃが視野範囲内に存在するか否かを判定する。これにより、加熱調理システムは、初回の電源オン時に、温度検知部１９ａの視野範囲の調整をユーザに促すことができる。なお、本実施の形態では、ユーザが手動で調整モードを設定しているが、電源オン時に自動で調整モードが設定されてもよい。 In the present embodiment, the control unit 25 sets an adjustment mode different from the normal cooking mode when the power is turned on for the first time. In the adjustment mode, the temperature detection unit 19a detects the heated region of the top plate 5. The heating area determination unit 25a determines whether or not the heating coils 7A to 7C exist within the visual field range depending on whether or not the heated area exists within the visual field range. Thereby, the cooking system can prompt the user to adjust the visual field range of the temperature detection unit 19a when the power is turned on for the first time. In this embodiment, the user manually sets the adjustment mode. However, the adjustment mode may be automatically set when the power is turned on.
　また、本実施の形態では、通常の調理モードとは異なる温度検知部１９ａの調整モードの設定を受け付ける操作入力部を備えていてもよい。操作入力部は、本実施の形態では、設定キー１３ａである。操作入力部は設定キー１３ａに限られず、たとえば操作入力部９Ａ～９Ｃの少なくともいずれか一つ、または、表示部１１であってもよい。設定キー１３ａが調整モードの設定を受け付けた場合に、温度検知部１９ａは、トッププレート５上の加熱された領域を検知する。加熱領域判定部２５ａは、加熱された領域が視野範囲内に存在するか否かによって、加熱コイル７Ａ～７Ｃが視野範囲内に存在するか否かを判定する。これにより、加熱調理システムは、初回の電源オン時に、温度検知部１９ａの視野範囲の調整をユーザに促すことができる。 Moreover, in this Embodiment, you may provide the operation input part which receives the setting of the adjustment mode of the temperature detection part 19a different from normal cooking mode. The operation input unit is the setting key 13a in the present embodiment. The operation input unit is not limited to the setting key 13a, and may be, for example, at least one of the operation input units 9A to 9C or the display unit 11. When the setting key 13a receives the setting of the adjustment mode, the temperature detection unit 19a detects the heated area on the top plate 5. The heating area determination unit 25a determines whether or not the heating coils 7A to 7C exist within the visual field range depending on whether or not the heated area exists within the visual field range. Thereby, the cooking system can prompt the user to adjust the visual field range of the temperature detection unit 19a when the power is turned on for the first time.
　また、本実施の形態では、制御部２５は、加熱コイル７Ａ～７Ｃが温度検知部１９ａの視野範囲内に存在するか否かの判定結果に応じて、温度検知部１９ａの検知方向を案内する案内情報を生成し、報知部４に出力する。これにより、加熱調理システムは、温度検知部１９ａの視野範囲の適格な調整をユーザに促すことができる。 In the present embodiment, the control unit 25 guides the detection direction of the temperature detection unit 19a according to the determination result of whether or not the heating coils 7A to 7C are present within the visual field range of the temperature detection unit 19a. Guide information is generated and output to the notification unit 4. Thereby, the cooking system can prompt the user to appropriately adjust the visual field range of the temperature detection unit 19a.
　また、本実施の形態では、報知部４は、文字および画像の少なくとも一方を用いて視認可能な表示を出力する。これにより、報知部４は、案内情報などを視認可能な表示によって出力できる。 In the present embodiment, the notification unit 4 outputs a display that can be visually recognized using at least one of a character and an image. Thereby, the alerting | reporting part 4 can be output by the display which can visually recognize guidance information.
　また、本実施の形態では、報知部４は、音声で案内情報を報知する。その他、報知部４は、音声に代えて、または音声と併用して、光および振動の少なくとも一方を用いて案内情報を報知してもよい。 In the present embodiment, the notification unit 4 notifies the guidance information by voice. In addition, the alerting | reporting part 4 may alert | report guidance information using at least one of light and a vibration instead of an audio | voice or using together with an audio | voice.
　また、本実施の形態では、温度検知部１９ａは、平面上に配列された６４画素以上の画素数の撮像面を有する。これにより、温度検知部１９ａは、より高精度に温度分布を検知できる。 Further, in the present embodiment, the temperature detection unit 19a has an imaging surface having the number of pixels of 64 pixels or more arranged on a plane. Thereby, the temperature detector 19a can detect the temperature distribution with higher accuracy.
　また、本実施の形態では、温度検知部１９ａからトッププレート５までの距離は、６００ｍｍ以上２０００ｍｍ以下である。これにより、温度検知部１９ａは、汎用の温度センサまたは熱画像カメラなどを利用して温度分布を検知できる。 In the present embodiment, the distance from the temperature detection unit 19a to the top plate 5 is 600 mm or more and 2000 mm or less. Thereby, the temperature detection part 19a can detect temperature distribution using a general purpose temperature sensor or a thermal image camera.
　また、本実施の形態では、温度検知部１９ａは、赤外線センサおよび熱画像カメラの少なくとも一方である。これにより、温度検知部１９ａは、容易に温度分布を検知できる。 In the present embodiment, the temperature detector 19a is at least one of an infrared sensor and a thermal image camera. Thereby, the temperature detection part 19a can detect a temperature distribution easily.
　また、本実施の形態は、調理対象Ｔｃを収容する容器Ｃｒが載置されるトッププレート５と、トッププレート５の下方に設けられた加熱コイル７Ａ～７Ｃと、を備えた加熱調理器１に用いられる温度検知部１９ａの設置状態を報知する方法を開示する。この方法は、トッププレート５上の温度分布を上方から検知する検知ステップを含む。この方法は、温度検知部１９ａの視野範囲内に局所的な発熱領域および局所的な冷却領域の少なくとも一方が存在するか否かを判定する判定ステップを含む。また、この方法では、判定結果を報知する報知ステップを含む。なお、温度検知部１９ａは、局所的な発熱領域だけでなく、局所的な冷却領域を検知することもできる。これにより、加熱調理システムは、温度検知部１９ａの視野範囲、すなわち設置状態の調整をユーザに促すことができる。 In the present embodiment, the cooking device 1 having the top plate 5 on which the container Cr for storing the cooking object Tc is placed and the heating coils 7A to 7C provided below the top plate 5 is provided. A method for notifying the installation state of the temperature detector 19a to be used is disclosed. This method includes a detection step of detecting the temperature distribution on the top plate 5 from above. This method includes a determination step of determining whether or not at least one of a local heat generation region and a local cooling region exists within the visual field range of the temperature detection unit 19a. In addition, this method includes a notifying step for notifying the determination result. The temperature detection unit 19a can detect not only the local heat generation area but also the local cooling area. Thereby, the cooking system can prompt the user to adjust the visual field range of the temperature detection unit 19a, that is, the installation state.
　また、本実施の形態では、調理対象Ｔｃを収容する容器Ｃｒが載置されるトッププレート５と、トッププレート５の下方に設けられた加熱コイル７Ａ～７Ｃと、を備えた加熱調理器１に用いられる温度検知部１９ａの設置状態を調整する方法である。この方法は、トッププレート５上の温度分布を上方から検知する検知ステップを含む。この方法は、温度検知部１９ａの視野範囲内に局所的な発熱領域および局所的な冷却領域の少なくとも一方が存在するか否かを判定する判定ステップを含む。この方法は、その判定結果に基づいて、温度検知部１９ａの設置状態の変更を案内する案内情報を出力する案内情報出力ステップを含む。これにより、加熱調理システムは、温度検知部１９ａの視野範囲、すなわち設置状態の調整をユーザにより具体的に促すことができる。 Further, in the present embodiment, the cooking device 1 provided with the top plate 5 on which the container Cr for storing the cooking object Tc is placed and the heating coils 7A to 7C provided below the top plate 5 is provided. This is a method of adjusting the installation state of the temperature detector 19a used. This method includes a detection step of detecting the temperature distribution on the top plate 5 from above. This method includes a determination step of determining whether or not at least one of a local heat generation region and a local cooling region exists within the visual field range of the temperature detection unit 19a. This method includes a guidance information output step of outputting guidance information for guiding the change of the installation state of the temperature detection unit 19a based on the determination result. Thereby, the heating cooking system can specifically prompt the user to adjust the visual field range of the temperature detection unit 19a, that is, the installation state.
　なお、本実施の形態では、記憶部２７、加熱領域判定部２５ａ、案内情報出力部２５ｂのそれぞれは、本体３に配置されるものとしたが、少なくともいずれか一つが調理状況認識部１９に配置されていてもよい。また、加熱領域判定部２５ａおよび案内情報出力部２５ｂは、装置または回路などのハードウェアで構成されてもよく、ソフトウェアで構成されてもよい。また、加熱領域判定部２５ａ、案内情報出力部２５ｂの少なくとも一方は、コイル制御部１０と共通であってもよい。 In the present embodiment, each of the storage unit 27, the heating area determination unit 25a, and the guidance information output unit 25b is arranged in the main body 3, but at least one of them is arranged in the cooking status recognition unit 19. May be. Moreover, the heating area | region determination part 25a and the guidance information output part 25b may be comprised by hardware, such as an apparatus or a circuit, and may be comprised by software. Further, at least one of the heating region determination unit 25 a and the guidance information output unit 25 b may be common to the coil control unit 10.
　また、本実施の形態では、報知部４は本体３に配置されているものとしたが、調理状況認識部１９に配置されてもよい。または、本体３と調理状況認識部１９の双方に配置されてもよい。 In the present embodiment, the notification unit 4 is arranged in the main body 3, but may be arranged in the cooking status recognition unit 19. Or you may arrange | position in both the main body 3 and the cooking condition recognition part 19. FIG.
　（実施の形態２）
　次に、実施の形態２に係る加熱調理システム６１について図３２を参照して説明する。図３２は、実施の形態２に係る加熱調理システム６１の制御系を示すブロック図である。実施の形態１の加熱調理システム１００は、通信部２１、２３を介して本体３と調理状況認識部１９とで、温度情報を送受信していた。視野範囲に入るか否かの判定は本体３の制御部２５が実施していた。これに対して、実施の形態２に係る加熱調理システム６１は、本体６３と調理状況認識部６５とが接続されていない。なお、実施の形態２における加熱調理システム６１は、以下に記載した事項以外の構成は、実施の形態１の加熱調理システム１００と共通である。 (Embodiment 2)
Next, the heat cooking system 61 according to Embodiment 2 will be described with reference to FIG. FIG. 32 is a block diagram illustrating a control system of the cooking system 61 according to the second embodiment. The heating and cooking system 100 according to the first embodiment transmits and receives temperature information between the main body 3 and the cooking status recognition unit 19 via the communication units 21 and 23. The control unit 25 of the main body 3 has performed the determination as to whether or not it falls within the visual field range. On the other hand, in the cooking system 61 according to Embodiment 2, the main body 63 and the cooking status recognition unit 65 are not connected. In addition, the cooking system 61 in Embodiment 2 is common in the cooking system 100 of Embodiment 1 except for the matters described below.
　実施の形態２における調理状況認識部６５は、操作入力部６７、制御部６９、記憶部７１、及び、報知部７３が備えられている。操作入力部６７は、例えば、ボタンまたはタッチキーで構成される。制御部６９は、加熱領域判定部６９ａ及び案内情報出力部６９ｂを有する。報知部７３は、表示部７３ａ及び音声出力部７３ｂを有する。表示部７３ａは、例えば、液晶パネルである。音声出力部７３ｂは、例えば、スピーカである。 The cooking status recognition unit 65 in Embodiment 2 includes an operation input unit 67, a control unit 69, a storage unit 71, and a notification unit 73. The operation input unit 67 is composed of, for example, a button or a touch key. The control unit 69 includes a heating region determination unit 69a and a guidance information output unit 69b. The notification unit 73 includes a display unit 73a and an audio output unit 73b. The display unit 73a is, for example, a liquid crystal panel. The audio output unit 73b is, for example, a speaker.
　制御部６９は、例えばＣＰＵ又はマイクロプロセッサなどの処理装置であって、ＲＯＭ、ＲＡＭ、ハードディスク、ＳＳＤなどの記憶部７１に記憶されているプログラムを実行することによって種々の機能を果たすように構成されている。制御部６９は、制御部２５と同様の機能を有する。 The control unit 69 is a processing device such as a CPU or a microprocessor, and is configured to perform various functions by executing programs stored in the storage unit 71 such as a ROM, a RAM, a hard disk, and an SSD. ing. The control unit 69 has the same function as the control unit 25.
　次に、図３３～図３４を参照して、実施の形態２において、加熱コイル７Ａ～７Ｃの領域を温度検知部１９ａの視野内に含まれるように調整する方法について説明する。図３３は、調理状況認識部６５における処理手順を示すフローチャートである。図３４は、調理状況認識部６５の制御部６９における処理手順を示すフローチャートである。 Next, a method for adjusting the region of the heating coils 7A to 7C so as to be included in the field of view of the temperature detector 19a in the second embodiment will be described with reference to FIGS. FIG. 33 is a flowchart showing a processing procedure in the cooking status recognition unit 65. FIG. 34 is a flowchart illustrating a processing procedure in the control unit 69 of the cooking status recognition unit 65.
　調理状況認識部６５に電源が入れられると、ステップＳ４１において、調理状況認識部６５の制御部６９は、初期設置設定が完了しているか判定する。初期設置設定が完了している場合、記憶部７１に初期設置設定の登録がされている。したがって、制御部６９は、既に初期設置設定の登録がされているか、されていないかを判定する。 When the cooking status recognition unit 65 is turned on, in step S41, the control unit 69 of the cooking status recognition unit 65 determines whether the initial installation setting has been completed. When the initial installation setting has been completed, the initial installation setting is registered in the storage unit 71. Therefore, the control unit 69 determines whether or not the initial installation setting has already been registered.
　ステップＳ４１のＹｅｓのように、初期設置設定が完了している場合、温度情報を利用する調理モードである処理手順Ｎへ移行する。ステップＳ４１のＮｏのように、初期設置設定が未完了の場合、ステップＳ４２において、制御部６９の案内情報出力部６９ｂは、初期設置設定が未完了であることの案内を報知部７３に出力する。案内は、報知部７３の音声出力部７３ｂから音声にて、又は、報知部７３の表示部７３ａから文字又は記号にて出力される。 If the initial installation setting has been completed as in Yes of step S41, the process proceeds to processing procedure N which is a cooking mode using temperature information. When the initial installation setting is not completed as in step S41 No, in step S42, the guidance information output unit 69b of the control unit 69 outputs a guidance that the initial installation setting is not completed to the notification unit 73. . The guidance is output by voice from the voice output unit 73b of the notification unit 73 or by characters or symbols from the display unit 73a of the notification unit 73.
　ステップＳ４３において、制御部６９の加熱領域判定部６９ａは、記憶部７１に記憶されている規定領域情報を取得する。記憶部７１には、加熱調理システム６１の本体６３の種類に応じた規定領域情報が記憶されている。ユーザは、例えば、調理状況認識部６５の操作入力部６７から、本体６３の型番号を入力することによって、本体６３の加熱コイル７Ａ～７Ｃのレイアウトに対応した規定領域情報を選択することができる。 In step S43, the heating region determination unit 69a of the control unit 69 acquires the specified region information stored in the storage unit 71. The storage unit 71 stores prescribed area information corresponding to the type of the main body 63 of the cooking system 61. For example, the user can select the specified region information corresponding to the layout of the heating coils 7A to 7C of the main body 63 by inputting the model number of the main body 63 from the operation input unit 67 of the cooking status recognition unit 65. .
　ステップＳ４４において、温度検知部１９ａは、本体６３のトッププレート５上の温度情報を取得する。ステップＳ４５にて、加熱領域判定部６９ａは、実施の形態１と同様に規定領域情報と温度情報とを照合する。ステップＳ４６において、規定領域情報と温度情報との照合が成功する場合、ステップＳ４７において、報知部７３から照合が成功したことを報知する。また、ステップＳ４８において、制御部６９は、記憶部７１に調理状況認識部６５の初期設置設定の完了を登録する。初期設置設定の完了登録後は、処理を終了してもよいし、そのまま、温度情報を利用する調理モードでの処理手順Ｎに進んでもよい。 In step S44, the temperature detection unit 19a acquires temperature information on the top plate 5 of the main body 63. In step S45, heating region determination unit 69a collates the specified region information with the temperature information as in the first embodiment. In step S46, when the comparison between the specified area information and the temperature information is successful, in step S47, the notification unit 73 notifies that the verification is successful. In step S <b> 48, the control unit 69 registers the completion of the initial installation setting of the cooking status recognition unit 65 in the storage unit 71. After completion registration of the initial installation setting, the process may be terminated, or the process procedure N may be directly performed in the cooking mode using the temperature information.
　ステップＳ４６において、温度検知部１９ａから受信した温度情報が、規定領域情報と一致しない場合、すなわち、照合が失敗した場合、報知部７３から照合が失敗したことを報知する。その後、ステップＳ４４から処理が実行される。 In step S46, when the temperature information received from the temperature detection unit 19a does not match the specified area information, that is, when the verification fails, the notification unit 73 notifies that the verification has failed. Thereafter, the processing is executed from step S44.
　次に、温度情報を利用する調理モードにおいて、調理状況認識部１９の位置ズレ検出の流れについて図３４を参照して説明する。調理中において、制御部６９は、周期的に温度検知部１９ａの検知方向がズレていないかを判別する。そこで、ステップＳ５０において、制御部６９は所定時間経過したか判別する。ステップＳ５０のＮｏのように、所定時間が経過していない場合は、所定時間経過後、再度ステップＳ５０の判定を実施する。 Next, in the cooking mode using temperature information, the flow of the positional deviation detection of the cooking status recognition unit 19 will be described with reference to FIG. During cooking, the control unit 69 periodically determines whether the detection direction of the temperature detection unit 19a is shifted. Therefore, in step S50, the control unit 69 determines whether a predetermined time has elapsed. When the predetermined time has not elapsed as in step S50 No, the determination in step S50 is performed again after the predetermined time has elapsed.
　ステップＳ５０のＹｅｓのように、所定時間が経過している場合、ステップＳ５１において、制御部６９は温度検知部１９ａに温度情報取得のリクエストを行い、温度検知部１９ａからトッププレート５上の温度情報を取得する。次に、ステップＳ５２において、加熱領域判定部６９ａは、規定領域情報と温度情報の照合を実施する。 When the predetermined time has elapsed as in step S50 Yes, in step S51, the control unit 69 requests the temperature detection unit 19a to acquire temperature information, and the temperature information on the top plate 5 is transmitted from the temperature detection unit 19a. To get. Next, in step S52, the heating region determination unit 69a collates the specified region information with the temperature information.
　ステップＳ５３において、照合が成功した場合、ステップＳ５４において、案内情報出力部６９ｂは報知部７３に照合が成功したことの案内を報知する。その後、再びステップＳ５０を実施する。また、ステップＳ５３において、照合が成功しなかった場合、ステップＳ５５において、案内情報出力部６９ｂは報知部７３に照合が失敗したことの案内を出力する。この後、ステップＳ５０に戻り、再び処理が繰り返される。 In step S53, when the collation is successful, in step S54, the guidance information output unit 69b informs the notification unit 73 of the guidance that the collation is successful. Thereafter, step S50 is performed again. If the collation is not successful in step S53, the guidance information output unit 69b outputs a guidance that the collation has failed to the notification unit 73 in step S55. Thereafter, the process returns to step S50, and the process is repeated again.
　実施の形態２の加熱調理システム６１であれば、本体６３と調理状況認識部６５とが接続されていなくても、調理状況認識部６５単体で視野内に含まれるか否かをユーザに報知することができる。これにより、従来ある加熱調理器であっても、後付けで調理状況認識部を設置することができる。 If the cooking system 61 according to the second embodiment is used, even if the main body 63 and the cooking status recognition unit 65 are not connected, the user is notified whether the cooking status recognition unit 65 is included in the field of view. be able to. Thereby, even if it is a conventional cooking-by-heating machine, a cooking condition recognition part can be installed by retrofit.
　実施の形態２において、本体６３は、報知部４および制御部６４を備えていてもよい。報知部４は、実施の形態1と同様に音声出力部１５および表示部１１を有していてもよい。制御部６４は、案内情報出力部６４ａを備えていてもよい。制御部６４は、又はマイクロプロセッサなどの処理装置であって、ＲＯＭ、ＲＡＭ、ハードディスク、ＳＳＤなどの記憶部２７に記憶されているプログラムを実行することによって種々の機能を果たすように構成されている。 In Embodiment 2, the main body 63 may include the notification unit 4 and the control unit 64. The notification unit 4 may have an audio output unit 15 and a display unit 11 as in the first embodiment. The control unit 64 may include a guidance information output unit 64a. The control unit 64 or a processing device such as a microprocessor is configured to perform various functions by executing programs stored in the storage unit 27 such as a ROM, a RAM, a hard disk, and an SSD. .
　また、本体６３は、加熱コイル７Ａ～７Ｃの温度を検出する温度検知部を備えていてもよい。本体６３の温度検知部は、調理状況認識部６５の温度検知部１９ａとは独立して配置されていてもよい。たとえば制御部６４は、加熱コイル７Ａ～７Ｃの温度及び出力の少なくとも一方を入力し、案内情報出力部６４ａにより案内情報を出力してもよい。 Further, the main body 63 may include a temperature detection unit that detects the temperature of the heating coils 7A to 7C. The temperature detection unit of the main body 63 may be arranged independently of the temperature detection unit 19a of the cooking condition recognition unit 65. For example, the control unit 64 may input at least one of the temperature and the output of the heating coils 7A to 7C and output the guide information by the guide information output unit 64a.
　案内情報とは、たとえば検知された温度または出力、ユーザに次の操作を促す情報、または温度または出力の異常を示す情報などである。案内情報出力部６４ａから出力された案内情報は、表示部１１において文字または記号などで出力されてもよい。または、案内情報出力部６４ａから出力された案内情報は、音声出力部１５において音声で出力されてもよい。 The guidance information is, for example, detected temperature or output, information for prompting the user to perform the next operation, or information indicating temperature or output abnormality. The guide information output from the guide information output unit 64a may be output as characters or symbols on the display unit 11. Alternatively, the guidance information output from the guidance information output unit 64a may be output by voice in the voice output unit 15.
　（実施の形態３）
　次に、実施の形態３に係る加熱調理システムについて図３５、３６を参照して説明する。実施の形態１の加熱調理システム１００は、通信部２１、２３を介して本体３と調理状況認識部１９とで、温度情報を送受信していた。これに対して、実施の形態３に係る加熱調理システム８１は、調理状況認識部８３と携帯端末９３とが通信部９１、９５を介して接続されているので、調理状況認識部８３の位置ズレを携帯端末９３の報知部９９により確認することができる。つまり、本実施の形態の加熱調理システム８１は、加熱調理器と、調理状況認識部８３と、携帯端末９３と、を含む。なお、実施の形態３における加熱調理システム８１は、以下に記載した事項以外の構成は、実施の形態１及び２の加熱調理システム１００、６１と共通である。 (Embodiment 3)
Next, the cooking system according to Embodiment 3 will be described with reference to FIGS. The heating and cooking system 100 according to the first embodiment transmits and receives temperature information between the main body 3 and the cooking status recognition unit 19 via the communication units 21 and 23. On the other hand, in the cooking system 81 according to the third embodiment, the cooking status recognition unit 83 and the portable terminal 93 are connected via the communication units 91 and 95. Can be confirmed by the notification unit 99 of the portable terminal 93. That is, the cooking system 81 according to the present embodiment includes a cooking device, a cooking status recognition unit 83, and a portable terminal 93. In addition, the heat cooking system 81 in Embodiment 3 is the same as the heat cooking systems 100 and 61 in Embodiments 1 and 2 except for the items described below.
　実施の形態３における調理状況認識部８３は、温度検知部１９ａと、制御部８５と、記憶部８７と、報知部８９と、通信部９１とが備えられている。制御部８５は、加熱領域判定部８５ａ及び案内情報出力部８５ｂを有する。報知部８９は、表示部８９ａ及び音声出力部８９ｂを有する。表示部８９ａは、例えば、液晶パネルである。音声出力部８９ｂは、例えば、スピーカである。 The cooking condition recognition unit 83 in the third embodiment includes a temperature detection unit 19a, a control unit 85, a storage unit 87, a notification unit 89, and a communication unit 91. The control unit 85 includes a heating area determination unit 85a and a guidance information output unit 85b. The notification unit 89 includes a display unit 89a and an audio output unit 89b. The display unit 89a is, for example, a liquid crystal panel. The audio output unit 89b is, for example, a speaker.
　制御部８５は、例えばＣＰＵ又はマイクロプロセッサなどの処理装置であって、ＲＯＭ、ＲＡＭ、ハードディスク、ＳＳＤなどの記憶部８７に記憶されているプログラムを実行することによって種々の機能を果たすように構成されている。制御部８５は、実施の形態１の制御部２５と同様の機能を有する。 The control unit 85 is a processing device such as a CPU or a microprocessor, for example, and is configured to perform various functions by executing programs stored in the storage unit 87 such as a ROM, a RAM, a hard disk, and an SSD. ing. The control unit 85 has the same function as the control unit 25 of the first embodiment.
　携帯端末９３は、例えば、スマートフォンまたはタブレット型端末である。携帯端末９３は、通信部９５と、制御部９７と、報知部９９と、記憶部１０１とを備える。制御部９７は、加熱領域判定部９７ａ及び案内情報出力部９７ｂを有する。報知部９９は、表示部９９ａ及び音声出力部９９ｂを有する。表示部９９ａは、例えば、液晶パネルである。音声出力部９９ｂは、例えば、スピーカである。 The mobile terminal 93 is, for example, a smartphone or a tablet terminal. The portable terminal 93 includes a communication unit 95, a control unit 97, a notification unit 99, and a storage unit 101. The control unit 97 includes a heating region determination unit 97a and a guidance information output unit 97b. The notification unit 99 includes a display unit 99a and an audio output unit 99b. The display unit 99a is, for example, a liquid crystal panel. The audio output unit 99b is, for example, a speaker.
　制御部９７は、例えばＣＰＵ又はマイクロプロセッサなどの処理装置であって、ＲＯＭ、ＲＡＭ、ハードディスク、ＳＳＤなどの記憶部１０１に記憶されているアプリケーションプログラムを実行することによって種々の機能を果たすように構成されている。制御部９７は、制御部２５と同様の機能を有する。 The control unit 97 is a processing device such as a CPU or a microprocessor, and is configured to perform various functions by executing application programs stored in the storage unit 101 such as a ROM, a RAM, a hard disk, and an SSD. Has been. The control unit 97 has the same function as the control unit 25.
　次に、図３７～図４２を参照して、実施の形態３において、加熱コイル７Ａ～７Ｃの領域を温度検知部１９ａの視野内に含まれるように調整する方法について説明する。図３７は、調理状況認識部８３における処理手順を示すフローチャートである。 Next, a method for adjusting the region of the heating coils 7A to 7C so as to be included in the field of view of the temperature detector 19a in the third embodiment will be described with reference to FIGS. FIG. 37 is a flowchart showing a processing procedure in the cooking status recognition unit 83.
　調理状況認識部８３に電源が入れられると、ステップＳ６１において、調理状況認識部８３の制御部８５は、初期設置設定が完了しているか判定する。初期設置設定が完了している場合、記憶部８７に初期設置設定の登録がされている。したがって、制御部８５は、既に初期設置設定の登録がされているか、されていないかを判定する。 When the cooking status recognition unit 83 is turned on, in step S61, the control unit 85 of the cooking status recognition unit 83 determines whether the initial installation setting has been completed. When the initial installation setting has been completed, the initial installation setting is registered in the storage unit 87. Therefore, the control unit 85 determines whether or not the initial installation setting has already been registered.
　ステップＳ６１のＹｅｓのように、初期設置設定が完了している場合、温度情報を利用する調理モードである処理手順Ｐへ移行する。ステップＳ６１のＮｏのように、初期設置設定が未完了の場合、ステップＳ６２において、制御部８５の案内情報出力部８５ｂは、初期設置設定が未完了であることの案内を報知部８９に出力する。案内は、報知部８９の音声出力部８９ｂから音声にて、又は、報知部８９の表示部８９ａから文字又は記号にて出力される。この後、携帯端末９３を用いて調理状況認識部８３の位置ズレを修正する処理手順Ｒに進む。 When the initial installation setting has been completed as in Yes of step S61, the process proceeds to the processing procedure P which is a cooking mode using temperature information. When the initial installation setting is not completed as in step S61 No, in step S62, the guidance information output unit 85b of the control unit 85 outputs to the notification unit 89 a guidance that the initial installation setting is not completed. . The guidance is output by voice from the voice output unit 89b of the notification unit 89 or by characters or symbols from the display unit 89a of the notification unit 89. Thereafter, the process proceeds to the processing procedure R for correcting the positional deviation of the cooking status recognition unit 83 using the portable terminal 93.
　図３８に示すように、ステップＳ６３において、調理状況認識部８３の制御部８５は、通信部９１、９５を介して携帯端末９３の制御部９７と接続処理を実施する。ステップＳ６４のＮｏのように、接続が失敗すると、ステップＳ６５のように、報知部８９から通信接続が失敗したことが報知され、再びステップＳ６３に戻って、調理状況認識部８３と携帯端末９３との接続処理が実施される。ステップＳ６４のＹｅｓのように、接続が成功すると、ステップＳ６６のように、報知部８９から通信接続が成功したことが報知され、次の処理手順Ｒへ進む。 38, in step S63, the control unit 85 of the cooking state recognition unit 83 performs a connection process with the control unit 97 of the portable terminal 93 via the communication units 91 and 95. If the connection fails as in step S64, the notification unit 89 notifies that the communication connection has failed as in step S65, and the process returns to step S63 again, and the cooking status recognition unit 83 and the portable terminal 93 The connection process is performed. If the connection is successful as in step S64, the notification unit 89 notifies that the communication connection is successful, and the process proceeds to the next processing procedure R as in step S66.
　調理状況認識部８３と携帯端末９３との接続が成功すると、ステップＳ６７において、調理状況認識部８３の温度検知部１９ａは、トッププレート５の温度情報として熱画像を取得する。取得した温度情報は、通信部９１、９５を介して携帯端末９３へ送信される。携帯端末９３では、加熱領域判定部９７ａにより、送信された温度情報と規定領域情報と照合される。照合結果は、携帯端末９３から調理状況認識部８３へ送信される。ステップＳ６９において、調理状況認識部８３の制御部８５は、携帯端末９３から照合成功の通知の有り無しを判定する。 If the cooking status recognition unit 83 and the portable terminal 93 are successfully connected, the temperature detection unit 19a of the cooking status recognition unit 83 acquires a thermal image as temperature information of the top plate 5 in step S67. The acquired temperature information is transmitted to the portable terminal 93 via the communication units 91 and 95. In the portable terminal 93, the heating area determination unit 97a compares the transmitted temperature information with the specified area information. The collation result is transmitted from the portable terminal 93 to the cooking status recognition unit 83. In step S <b> 69, the control unit 85 of the cooking status recognition unit 83 determines whether there is a notification of successful collation from the portable terminal 93.
　ステップＳ６９のＮｏのように、携帯端末９３から照合成功の通知が無い場合、ステップＳ７０において、報知部８９から照合の失敗が報知される。この後、ステップＳ６７から再び処理される。ステップＳ６９のＹｅｓのように、携帯端末９３から照合成功の通知が有った場合、ステップＳ７１において、報知部８９から照合の成功が報知される。この後、処理手順Ｓに進む。 If the mobile terminal 93 does not receive a verification success notification as in step S69 No, the notification unit 89 notifies the verification failure in step S70. Thereafter, the process is performed again from step S67. As in the case of Yes in step S <b> 69, when there is a notification of successful collation from the mobile terminal 93, the success of the collation is notified from the notification unit 89 in step S <b> 71. Thereafter, the process proceeds to the processing procedure S.
　図３９に示すように、処理手順Ｍでは、ステップＳ７１において、加熱領域判定部９７ａにより照合が成功した場合、携帯端末９３から規定領域情報が送信されるので、ステップＳ７２において、調理状況認識部８３は、規定領域情報を受信する。 As shown in FIG. 39, in the processing procedure M, when the collation is successful by the heating area determination unit 97a in step S71, the prescribed area information is transmitted from the portable terminal 93. Therefore, in step S72, the cooking status recognition unit 83 is transmitted. Receives the prescribed area information.
　ステップＳ７３において、受信した規定領域情報は、記憶部８７に記憶される。また、ステップＳ７４において、制御部８５は、記憶部８７に調理状況認識部８３の初期設置設定の完了を登録する。初期設置設定の完了登録後は、処理を終了してもよいし、そのまま、温度情報を利用する調理モードでの処理手順Ｐに進んでもよい。 In step S73, the received specified area information is stored in the storage unit 87. In step S <b> 74, the control unit 85 registers the completion of the initial installation setting of the cooking status recognition unit 83 in the storage unit 87. After completion registration of the initial installation setting, the process may be terminated, or the process procedure P may be directly performed in the cooking mode using the temperature information.
　なお、図３７、図３８のステップＳ６２、Ｓ６５、Ｓ６６、Ｓ７０、Ｓ７１では、携帯端末９３の案内情報出力部９７ｂにより案内情報が出力され、出力された案内情報に基づいて報知部９９から各種の案内が報知されてもよい。または、調理状況認識部８３の報知部８９および携帯端末９３の報知部９９の双方から各種案内が報知されてもよい。 In steps S62, S65, S66, S70, and S71 of FIGS. 37 and 38, guidance information is output by the guidance information output unit 97b of the portable terminal 93, and various types of information are output from the notification unit 99 based on the output guidance information. Guidance may be notified. Or various guidance may be alert | reported from both the alerting | reporting part 89 of the cooking condition recognition part 83, and the alerting | reporting part 99 of the portable terminal 93. FIG.
　次に、温度情報を利用する調理モードにおいて、調理状況認識部８３の位置ズレ検出の流れについて図４０を参照して説明する。調理中において、制御部８５は、周期的に温度検知部１９ａの検知方向がズレていないかを判別する。そこで、ステップＳ７５において、制御部８５は判別周期として所定時間経過したかを判別する。ステップＳ７５のＮｏのように、所定時間が経過していない場合は、所定時間経過後、再度ステップＳ７５の判定を実施する。 Next, in the cooking mode using temperature information, the flow of the positional deviation detection of the cooking status recognition unit 83 will be described with reference to FIG. During cooking, the control unit 85 periodically determines whether or not the detection direction of the temperature detection unit 19a is shifted. Therefore, in step S75, the control unit 85 determines whether a predetermined time has elapsed as a determination cycle. If the predetermined time has not elapsed as in step S75, the determination in step S75 is performed again after the predetermined time has elapsed.
　ステップＳ７５のＹｅｓのように、所定時間が経過している場合、ステップＳ７６において、制御部８５は温度検知部１９ａに温度情報取得のリクエストを行い、温度検知部１９ａから温度情報を取得する。次に、ステップＳ７７において、加熱領域判定部８５ａは、規定領域情報と温度情報との照合を実施する。 When the predetermined time has elapsed as in Yes in step S75, in step S76, the control unit 85 requests the temperature detection unit 19a to acquire temperature information, and acquires temperature information from the temperature detection unit 19a. Next, in step S77, the heating region determination unit 85a collates the specified region information with the temperature information.
　ステップＳ７８において、加熱領域判定部８５ａによる照合が成功した場合、ステップＳ７９において、案内情報出力部８５ｂは報知部８９に照合が成功したことの案内を報知する。その後、再びステップＳ７５を実施する。また、ステップＳ７８において、加熱領域判定部８５ａによる照合が成功しなかった場合、ステップＳ８０において、案内情報出力部８５ｂは報知部８９に照合が失敗したことの案内を出力する。この後、調理状況認識部８３の位置ズレが発生しているので、携帯端末９３を用いて処理手順Ｒが実施される。 In step S78, when the collation by the heating area determination unit 85a is successful, the guide information output unit 85b informs the notification unit 89 of the guidance that the collation is successful in step S79. Thereafter, step S75 is performed again. If the collation by the heating area determination unit 85a is not successful in step S78, the guide information output unit 85b outputs a guidance that the collation has failed to the notification unit 89 in step S80. Thereafter, since the positional deviation of the cooking status recognition unit 83 has occurred, the processing procedure R is performed using the portable terminal 93.
　ステップＳ６３からステップＳ７１までの処理手順Ｒが実施されることで、再び、調理状況認識部８３の位置ズレが携帯端末９３を用いて修正される。修正が完了し、ステップＳ７１により照合成功が報知された後は、処理手順Ｍの替わりに処理手順Ｐに戻り、調理状況認識部８３の方向が周期的に判定される。 When the processing procedure R from step S63 to step S71 is performed, the positional deviation of the cooking status recognition unit 83 is corrected again using the portable terminal 93. After the correction is completed and the verification success is notified in step S71, the process returns to the process procedure P instead of the process procedure M, and the direction of the cooking status recognition unit 83 is periodically determined.
　次に、図４１及び図４２を参照して、携帯端末９３における処理手順を説明する。ステップＳ９１において、ユーザは、携帯端末９３の記憶部１０１に記憶されている、調理状態検出のアプリケーションプログラムを起動する。ステップＳ９２において、携帯端末９３の制御部９７は、調理状況認識部８３と接続処理をする。ステップＳ９３のＮｏのように、接続が成功しない場合、報知部９９から接続失敗の案内が流れ、ユーザは調理状況認識部８３に電源が入っているかなどを確認する。接続失敗の場合は、ステップＳ９２における調理状況認識部８３との接続処理が実施される。ステップＳ９３のＹｅｓのように、携帯端末９３と調理状況認識部８３との接続が成功した場合、処理手順Ｔに進む。 Next, a processing procedure in the portable terminal 93 will be described with reference to FIG. 41 and FIG. In step S <b> 91, the user activates the cooking state detection application program stored in the storage unit 101 of the portable terminal 93. In step S <b> 92, the control unit 97 of the portable terminal 93 performs a connection process with the cooking status recognition unit 83. If the connection is not successful as in step S93 No, a notification of connection failure flows from the notification unit 99, and the user checks whether the cooking state recognition unit 83 is turned on. In the case of connection failure, connection processing with the cooking status recognition unit 83 in step S92 is performed. If the connection between the portable terminal 93 and the cooking status recognition unit 83 is successful as in Yes of step S93, the process proceeds to processing procedure T.
　次に、図４２を参照する。携帯端末９３と調理状況認識部８３との接続が成功した場合、調理状況認識部８３から温度情報が携帯端末９３に送信されるので、ステップＳ９４において、携帯端末９３の制御部９７は、温度情報の受信が完了したかを判定する。ステップＳ９４のＮｏのように、温度情報の受信が未完了の場合は、所定時間待機して再度ステップＳ９４の判定を実施する。ステップＳ９４のＹｅｓのように、温度情報の受信が完了した場合、ステップＳ９５において、加熱領域判定部９７ａは、記憶部１０１に記憶されている規定領域情報を取得する。 Next, refer to FIG. When the connection between the portable terminal 93 and the cooking status recognition unit 83 is successful, the temperature information is transmitted from the cooking status recognition unit 83 to the portable terminal 93. Therefore, in step S94, the control unit 97 of the portable terminal 93 displays the temperature information. It is determined whether the reception of is completed. When the reception of the temperature information is not completed as in step S94, the determination in step S94 is performed again after waiting for a predetermined time. When the reception of the temperature information is completed as in Step S94 Yes, the heating area determination unit 97a acquires the specified area information stored in the storage unit 101 in Step S95.
　記憶部１０１に記憶されている規定領域情報は、予め、インターネット１０７から取得される。制御部９７は、インターネット１０７にアクセスして、加熱調理器の加熱コイルのレイアウトに応じた規定領域情報をサーバからダウンロードして記憶部１０１に記憶する。 The specified area information stored in the storage unit 101 is acquired from the Internet 107 in advance. The control unit 97 accesses the Internet 107, downloads the specified area information corresponding to the layout of the heating coil of the cooking device from the server, and stores it in the storage unit 101.
　ステップＳ９６において、加熱領域判定部９７ａは、取得された規定領域情報と受信した温度情報とを照合する。このとき、ステップＳ９７において、加熱領域判定部９７ａは、規定領域情報と温度情報との照合画像を生成する。ステップＳ９８において、加熱領域判定部９７ａは、照合画像を基に、照合が成功したか否かを判定する。 In step S96, the heating area determination unit 97a collates the acquired specified area information with the received temperature information. At this time, in step S97, the heating region determination unit 97a generates a collation image between the prescribed region information and the temperature information. In step S98, the heating region determination unit 97a determines whether or not the verification is successful based on the verification image.
　ステップＳ９８のＮｏのように、照合に失敗すると、案内情報出力部９７ｂは、例えば、図４３に示すように、照合画像１０９及び調理状況認識部８３の位置ズレの修正を案内する案内画像１１１を表示部９９ａに表示する。また、音声案内を音声出力部９９ｂから出力してもよい。ユーザは案内にしたがって調理状況認識部８３の位置ズレを修正する。所定時間の経過、又は、ユーザによる携帯端末９３への入力指示により、調理状況認識部８３の温度検知部１９ａがトッププレート５上の温度情報を取得する。その後、ステップＳ９４に戻って、再度ステップＳ９４の判定を実施する。 As shown in No in step S98, if the collation fails, the guide information output unit 97b displays a guide image 111 that guides the correction of the positional deviation of the collation image 109 and the cooking situation recognition unit 83, as shown in FIG. Displayed on the display unit 99a. In addition, voice guidance may be output from the voice output unit 99b. The user corrects the misalignment of the cooking status recognition unit 83 according to the guidance. The temperature detection unit 19a of the cooking state recognition unit 83 acquires temperature information on the top plate 5 when a predetermined time has elapsed or when the user inputs an instruction to the portable terminal 93. Thereafter, the process returns to step S94, and the determination in step S94 is performed again.
　ステップＳ９８において、照合が成功した場合、ステップＳ９９において、携帯端末９３の制御部９７は、調理状況認識部８３に、照合が成功したことを通知する。また、ステップＳ１００において、調理状況認識部８３から規定領域情報の要求が有った場合、記憶部１０１から調理状況認識部８３の記憶部８７へ規定領域情報が送信される。ステップＳ１００において、調理状況認識部８３から規定領域情報の要求が無い場合、または、ステップＳ１０１において、規定領域情報を送信した後は、調理状況認識部８３において初期設置設定登録が実施される。この間、ステップＳ１０２において所定時間経過するまで待機し、所定時間経過後、処理を終了する。 In step S98, when the collation is successful, in step S99, the control unit 97 of the portable terminal 93 notifies the cooking status recognition unit 83 that the collation is successful. In step S <b> 100, when there is a request for the specified area information from the cooking status recognition unit 83, the specified area information is transmitted from the storage unit 101 to the storage unit 87 of the cooking status recognition unit 83. In step S100, when there is no request for the prescribed area information from the cooking situation recognition unit 83, or after the prescribed area information is transmitted in step S101, the cooking situation recognition unit 83 performs initial installation setting registration. During this time, the process waits until a predetermined time elapses in step S102, and the process ends after the predetermined time elapses.
　実施の形態３の加熱調理システムであれば、携帯端末と調理状況認識部８３とが接続されているので、手元で調理状況認識部８３の配置された方向を確認することができる。また、携帯端末がサーバと接続される場合、トッププレート５における加熱コイルのレイアウトに関する規定情報を取得することができるので、多様な加熱調理器に対応することができる。 In the cooking system of Embodiment 3, since the portable terminal and the cooking status recognition unit 83 are connected, the direction in which the cooking status recognition unit 83 is arranged can be confirmed at hand. In addition, when the portable terminal is connected to the server, it is possible to acquire the regulation information related to the layout of the heating coil in the top plate 5, and thus it is possible to deal with various cooking devices.
　つまり、本実施の形態では、調理状況認識部１９は、無線通信によって携帯端末９３に情報を送信可能とする通信部９１を備える。通信部９１は、温度検知部１９ａが検知するトッププレート５上の温度分布の情報を携帯端末９３に送信するように構成されている。これにより、携帯端末９３で温度検知部１９ａの視野範囲内に局所的な発熱領域および局所的な冷却領域の少なくとも一方が存在するか否かを判定できる。また、携帯端末９３で温度検知部１９ａの設置状態の変更を案内する案内情報を出力することができる。 That is, in this embodiment, the cooking status recognition unit 19 includes a communication unit 91 that can transmit information to the portable terminal 93 by wireless communication. The communication unit 91 is configured to transmit information on the temperature distribution on the top plate 5 detected by the temperature detection unit 19 a to the portable terminal 93. Thereby, the portable terminal 93 can determine whether or not at least one of the local heat generation region and the local cooling region exists within the visual field range of the temperature detection unit 19a. In addition, guidance information for guiding the change of the installation state of the temperature detection unit 19a can be output from the portable terminal 93.
　また、本実施の形態では、規定領域情報を、通信ネットワークを介してサーバから入手可能である。これにより、種々の加熱調理器に対応した規定領域情報を取得できる。 In the present embodiment, the specified area information can be obtained from the server via the communication network. Thereby, the regulation area information corresponding to various cooking devices can be acquired.
　（実施の形態４）
　次に、実施の形態４に係る加熱調理システムについて図４４から図４７を参照して説明する。実施の形態１の加熱調理システム１００は、調理状況認識部１９をレンジフード１７に取り付けていた。これに対して、実施の形態４に係る加熱調理システム１２２では、調理状況認識部１９が、調理状況認識部１９の後方に位置する壁１２１に取り付けられている。なお、実施の形態４における加熱調理システム１２２は、以下に記載した事項以外の構成は、実施の形態１の加熱調理システムと共通である。 (Embodiment 4)
Next, a heat cooking system according to Embodiment 4 will be described with reference to FIGS. 44 to 47. In the heating and cooking system 100 of the first embodiment, the cooking status recognition unit 19 is attached to the range hood 17. On the other hand, in the cooking system 122 according to the fourth embodiment, the cooking status recognition unit 19 is attached to the wall 121 located behind the cooking status recognition unit 19. Note that the cooking system 122 according to the fourth embodiment is common to the cooking system according to the first embodiment, except for the items described below.
　図４４および図４５を参照する。図４４は、温度検知部１９が壁１２１に取り付けられた場合の加熱調理システム１２２の側面図を示す。図４５は、温度検知部１９により検知された熱画像１２３の一例を示す説明図である。 44 and 45 will be referred to. FIG. 44 shows a side view of the cooking system 122 when the temperature detector 19 is attached to the wall 121. FIG. 45 is an explanatory diagram illustrating an example of the thermal image 123 detected by the temperature detection unit 19.
　図４４に示すように、調理状況認識部１９が壁１２１に取り付けられる場合、取り付け位置がトッププレート５から充分に離れていないと、温度検知部１９ａは容器Ｃｒの側壁の温度を検出してしまい、容器Ｃｒの内側の被加熱物の温度を検出していない場合がある。図４４では、被加熱物Ｔｃと接触している容器Ｃｒの側壁の温度が５０℃であり、被加熱物Ｔｃと接触していない容器Ｃｒの側壁の温度が４０℃の状態を示している。 As shown in FIG. 44, when the cooking status recognition unit 19 is attached to the wall 121, the temperature detection unit 19a detects the temperature of the side wall of the container Cr unless the attachment position is sufficiently away from the top plate 5. In some cases, the temperature of the object to be heated inside the container Cr is not detected. In FIG. 44, the temperature of the side wall of the container Cr in contact with the object to be heated Tc is 50 ° C., and the temperature of the side wall of the container Cr not in contact with the object to be heated Tc is 40 ° C.
　図４４に示す状態で、横から容器Ｃｒの温度を検知すると、熱画像１２３が得られる。このような状態の場合、加熱領域判定部２５ａは、記憶部２７に記憶されている予め高さが低い位置で得られた熱画像とのテンプレートマッチング等により高さが低いことを検出し、案内情報出力部２５ｂは、調理状況認識部１９をより高い位置へ取り付けるように案内する。 44, when the temperature of the container Cr is detected from the side, a thermal image 123 is obtained. In such a state, the heating area determination unit 25a detects that the height is low by template matching with a thermal image stored in the storage unit 27 in advance at a position where the height is low, and guides it. The information output unit 25b guides the cooking status recognition unit 19 to be attached at a higher position.
　また、図４６に示すように、適切な高さで壁１２１に調理状況認識部１９を配置した場合、得られる熱画像１２５における容器Ｃｒの内側の被加熱物Ｔｃの温度領域１２５Ａ～１２５Ｃは、図４７に示すように矩形又は楕円形状になる。記憶部２７には、調理状況認識部１９が壁１２１のいくつかの高さ位置に配置された場合の規定領域情報が記憶されている。したがって、加熱領域判定部２５ａは、得られた熱画像とこれらの規定領域情報との照合により、調理状況認識部１９の設置された高さ位置と、その高さ位置が適切か否かを判定することができる。また、加熱領域判定部２５ａは、真上からの規定領域情報Ｅ～Ｆと完全一致ではなく、各高温領域が規定領域情報Ｅ～Ｆの内側に収容されていれば照合成功と判定してもよい。 As shown in FIG. 46, when the cooking status recognition unit 19 is arranged on the wall 121 at an appropriate height, the temperature regions 125A to 125C of the heated object Tc inside the container Cr in the obtained thermal image 125 are as follows. As shown in FIG. 47, it is rectangular or elliptical. The storage unit 27 stores prescribed area information when the cooking status recognition unit 19 is arranged at several height positions on the wall 121. Therefore, the heating area determination unit 25a determines whether the height position where the cooking situation recognition unit 19 is installed and whether the height position is appropriate or not by collating the obtained thermal image with the specified area information. can do. Further, the heating area determination unit 25a does not completely match the specified area information E to F from directly above, and determines that the verification is successful if each high temperature area is accommodated inside the specified area information E to F. Good.
　（実施の形態５）
　次に、実施の形態５に係る加熱調理システムについて図４８から図５０を参照して説明する。実施の形態１の加熱調理システム１００は、加熱コイル７Ａ～７Ｃまたは、各加熱コイル７Ａ～７Ｃの直上で加熱された容器Ｃｒの位置を検出することで、調理状況認識部１９の位置ズレを検出していた。これに対して、実施の形態５に係る加熱調理システム１２６は、図４８に示すように、位置ズレ検出専用の発熱体１２７をトッププレート５の下部に配置している。なお、実施の形態５における加熱調理システム１２６は、以下に記載した事項以外の構成は、実施の形態１の加熱調理システム１００と共通である。 (Embodiment 5)
Next, a heat cooking system according to Embodiment 5 will be described with reference to FIGS. 48 to 50. The heating and cooking system 100 of the first embodiment detects the positional deviation of the cooking status recognition unit 19 by detecting the position of the heating coils 7A to 7C or the container Cr heated immediately above each of the heating coils 7A to 7C. Was. On the other hand, as shown in FIG. 48, the heating cooking system 126 according to the fifth embodiment has a heating element 127 dedicated to position shift detection arranged below the top plate 5. In addition, the cooking system 126 in Embodiment 5 is common in the cooking system 100 of Embodiment 1 except for the matters described below.
　発熱体１２７は、例えば、小型の電気抵抗体であり、電気が流れることで発熱する。発熱体１２７へ流れる電流は、コイル制御部１０により制御されている。図４９はトッププレート５の温度状況の一例を示す説明図である。図４９に示すように、トッププレート５上の加熱領域１２９が発熱体１２７により加熱される。加熱領域１２９は、周囲のトッププレート５の温度よりも高い領域である。例えば、トッププレート５上は環境温度と同じ３０℃であり、発熱体１２７により加熱された加熱領域１２９については５０℃である。 The heating element 127 is a small electric resistor, for example, and generates heat when electricity flows. The current flowing to the heating element 127 is controlled by the coil control unit 10. FIG. 49 is an explanatory diagram showing an example of the temperature condition of the top plate 5. As shown in FIG. 49, the heating region 129 on the top plate 5 is heated by the heating element 127. The heating area 129 is an area higher than the temperature of the surrounding top plate 5. For example, the temperature on the top plate 5 is 30 ° C. which is the same as the environmental temperature, and the heating region 129 heated by the heating element 127 is 50 ° C.
　換気扇１２８に配置された調理状況認識部１９は、トッププレート５上の温度分布を検知した熱画像を取得する。加熱領域判定部２５ａは、この熱画像が、図５０に示すような、調理状況認識部１９が適切に配置された場合の基準熱画像１３１であるか否かを判定する。熱画像上の高温領域が規定領域１３１ａと一致する場合、調理状況認識部１９が適切に配置されている。このようにしても、調理状況認識部１９が適切に配置されているか否かを判定することができる。 The cooking status recognition unit 19 arranged in the ventilation fan 128 acquires a thermal image in which the temperature distribution on the top plate 5 is detected. The heating region determination unit 25a determines whether or not this thermal image is a reference thermal image 131 when the cooking state recognition unit 19 is appropriately arranged as shown in FIG. When the high temperature area on the thermal image coincides with the defined area 131a, the cooking status recognition unit 19 is appropriately arranged. Even if it does in this way, it can be determined whether the cooking condition recognition part 19 is arrange | positioned appropriately.
　本実施の形態では、加熱調理システム１２６は、加熱コイル７Ａ～７Ｃとは異なる発熱体１２７（本開示の検知用発熱体の一例）を備える。これにより、必要最低限の領域を加熱することにより、温度検知部１９ａの視野範囲を判定できる。 In the present embodiment, the heating cooking system 126 includes a heating element 127 (an example of the detection heating element of the present disclosure) different from the heating coils 7A to 7C. Thereby, the visual field range of the temperature detection part 19a can be determined by heating a required minimum area | region.
　（実施の形態６）
　次に、実施の形態６に係る加熱調理システム１３２について図５１を参照して説明する。実施の形態１の調理状況認識部１９は、その位置ズレがユーザにより修正されていた。これに対して、実施の形態６に係る調理状況認識部１３４は、その位置ズレを修正する駆動部１３５が備えられている。なお、実施の形態６における加熱調理システム１３２は、以下に記載した事項以外の構成は、実施の形態１の加熱調理システム１００と共通である。なお、図５１においては、調理状況認識部１３４は壁１２１に設置されており、調理状況認識部１３４の下方に換気扇１３３が配置されている。 (Embodiment 6)
Next, a heat cooking system 132 according to Embodiment 6 will be described with reference to FIG. In the cooking status recognition unit 19 according to the first embodiment, the positional deviation is corrected by the user. On the other hand, the cooking status recognition unit 134 according to the sixth embodiment includes a drive unit 135 that corrects the positional deviation. In addition, the cooking system 132 in Embodiment 6 is common in the cooking system 100 of Embodiment 1 except for the matters described below. In FIG. 51, the cooking status recognition unit 134 is installed on the wall 121, and a ventilation fan 133 is disposed below the cooking status recognition unit 134.
　調理状況認識部１３４は、温度検知部１９ａの検知方向を調節する駆動部１３５と、駆動部１３５の駆動方向及び駆動量を制御する駆動制御部１３７と、を備える。駆動制御部１３７は、加熱領域判定部２５ａの照合結果に基づいて駆動部１３５の駆動方向及び駆動量を算出する。すなわち、駆動制御部１３７は、温度検知部１９ａが取得した熱画像における高温領域と、規定領域情報における領域とのズレ方向およびズレ量を算出する。駆動制御部１３７は、さらに、算出した駆動方向および駆動量に基づいて、駆動部１３５の駆動制御を行う。駆動部１３５は、例えば、上下方向および左右方向に回転可能な２軸サーボモータを有する。 The cooking status recognition unit 134 includes a drive unit 135 that adjusts the detection direction of the temperature detection unit 19a, and a drive control unit 137 that controls the drive direction and drive amount of the drive unit 135. The drive control part 137 calculates the drive direction and drive amount of the drive part 135 based on the collation result of the heating area | region determination part 25a. That is, the drive control unit 137 calculates the shift direction and the shift amount between the high temperature region in the thermal image acquired by the temperature detection unit 19a and the region in the specified region information. The drive control unit 137 further performs drive control of the drive unit 135 based on the calculated drive direction and drive amount. The drive unit 135 includes, for example, a two-axis servo motor that can rotate in the vertical direction and the horizontal direction.
　これにより、調理状況認識部１３４の方向ズレが自動で修正されるので、ユーザの位置調整に関する負担を軽減することができる。 Thereby, since the direction shift of the cooking status recognition unit 134 is automatically corrected, the burden on the user's position adjustment can be reduced.
　以上より、本実施の形態の加熱調理システム１３２は、温度検知部１９ａの検知方向を調節する駆動部１３５と、駆動部１３５の駆動方向及び駆動量の少なくとも一方を制御する駆動制御部１３７と、を備える。駆動制御部１３７は、加熱領域判定部２５ａの判定結果に基づいて駆動部１３５の駆動方向及び駆動量の少なくとも前記一方を算出し、駆動部１３５の駆動制御を行う。なお、駆動制御部１３７は、他の制御部（たとえば制御部２５）と一体であってもよい。 As described above, the cooking system 132 of the present embodiment includes the drive unit 135 that adjusts the detection direction of the temperature detection unit 19a, the drive control unit 137 that controls at least one of the drive direction and the drive amount of the drive unit 135, Is provided. The drive control unit 137 calculates at least one of the drive direction and the drive amount of the drive unit 135 based on the determination result of the heating region determination unit 25a, and performs drive control of the drive unit 135. The drive control unit 137 may be integrated with another control unit (for example, the control unit 25).
　（実施の形態７）
　次に、実施の形態７に係る加熱調理システム１４０について図５２を参照して説明する。実施の形態７の加熱調理システム１４０は、トッププレート５の中心部に温度センサ１４１を備える。なお、実施の形態５における加熱調理システム１４０は、以下に記載した事項以外の構成は、実施の形態１の加熱調理システム１００と共通である。 (Embodiment 7)
Next, a heat cooking system 140 according to Embodiment 7 will be described with reference to FIG. The cooking system 140 according to the seventh embodiment includes a temperature sensor 141 at the center of the top plate 5. In addition, the cooking system 140 in Embodiment 5 is common in the cooking system 100 of Embodiment 1 except for the matters described below.
　温度センサ１４１は、トッププレート５の温度を検出する。温度センサ１４１は、コイル制御部１０と接続されている。調整モードにおいて、温度センサ１４１が所定温度を検出した場合、コイル制御部１０は各加熱コイル７Ａ～７Ｃの加熱を停止する。これにより、加熱コイル７Ａ～７Ｃの空焚き状態で調理状況認識部１９の位置調整を実施する際の安全性を向上させることができる。 The temperature sensor 141 detects the temperature of the top plate 5. The temperature sensor 141 is connected to the coil control unit 10. In the adjustment mode, when the temperature sensor 141 detects a predetermined temperature, the coil controller 10 stops heating the heating coils 7A to 7C. As a result, it is possible to improve the safety when the position adjustment of the cooking status recognition unit 19 is performed in a state where the heating coils 7A to 7C are in an empty-cooked state.
　なお、温度センサ１４１を各加熱コイル７Ａ～７Ｃの少なくともいずれかの下方に赤外線センサとして発光部（図示せず）とともに設けることで容器検知センサとして機能させてもよい。特開２０１１－２０４３６２号公報のように、発光部が発した光は、トッププレート５上に容器Ｃｒが載置されていない場合は、トッププレート５を透過するだけである。しかしながら、トッププレート５上に容器Ｃｒが載置されている場合には、発光部が発した光は、容器Ｃｒを反射して、温度センサ１４１に入射する。制御部２５または制御部６４は、温度センサ１４１の受光量がある受光量以上である場合には、トッププレート５上に容器Ｃｒが載置されていると判定する。 Note that the temperature sensor 141 may be provided as an infrared sensor with a light emitting unit (not shown) below at least one of the heating coils 7A to 7C to function as a container detection sensor. As disclosed in Japanese Patent Application Laid-Open No. 2011-204362, the light emitted from the light emitting section only passes through the top plate 5 when the container Cr is not placed on the top plate 5. However, when the container Cr is placed on the top plate 5, the light emitted from the light emitting unit reflects the container Cr and enters the temperature sensor 141. The control unit 25 or the control unit 64 determines that the container Cr is placed on the top plate 5 when the amount of light received by the temperature sensor 141 is greater than or equal to the amount of light received.
　制御部２５，６４は、加熱コイル７Ａ～７Ｃの上方におけるトッププレート５の加熱領域に容器Ｃｒを載置するように報知部４，９９から報知する。温度センサ１４１による容器Ｃｒの載置の検出により、コイル制御部１０は、加熱コイル７Ａ～７Ｃの加熱を開始する。加熱領域判定部２５ａ，８５ａは、容器Ｃｒ及び容器Ｃｒ内の調理対象の少なくとも１つの温度領域に基づいて、加熱コイル７Ａ～７Ｃの領域が温度検知部１９ａの視野範囲内に存在するか否かを判定してもよい。 The control units 25 and 64 notify the notification units 4 and 99 to place the container Cr on the heating region of the top plate 5 above the heating coils 7A to 7C. By detecting the placement of the container Cr by the temperature sensor 141, the coil controller 10 starts heating the heating coils 7A to 7C. The heating region determination units 25a and 85a determine whether or not the region of the heating coils 7A to 7C exists within the visual field range of the temperature detection unit 19a based on the container Cr and at least one temperature region to be cooked in the container Cr. May be determined.
　さらに、容器検知センサとして、特開２０１２－１４８３９号公報のように、トッププレート５の下方に重量センサを設けて容器Ｃｒが載置されているか否かを検出してもよい。また、特開２０１４－１８６８１３のように、加熱コイル７Ａ～７Ｃに流れる電流または電圧を検知して容器Ｃｒが載置されているか否かを検出してもよい。 Furthermore, as a container detection sensor, as disclosed in JP 2012-14839 A, a weight sensor may be provided below the top plate 5 to detect whether or not the container Cr is placed. Further, as disclosed in Japanese Patent Application Laid-Open No. 2014-186813, the current or voltage flowing through the heating coils 7A to 7C may be detected to detect whether or not the container Cr is placed.
　以上より、本実施の形態の加熱調理システム１５２では、発熱部は、容器Ｃｒを下方から加熱する加熱コイル７Ａ～７Ｃである。加熱調理システム１５２は、加熱コイル７Ａ～７Ｃの加熱量を制御するコイル制御部１０と、加熱コイル７Ａ～７Ｃの上方に載置される容器Ｃｒを検知する温度センサ１４１（本開示の容器検知センサの一例）と、を備えていてもよい。この場合、温度センサ１４１は、発光部とともに用いられる。 As described above, in the cooking system 152 of the present embodiment, the heat generating portion is the heating coils 7A to 7C that heat the container Cr from below. The cooking system 152 includes a coil control unit 10 that controls the heating amount of the heating coils 7A to 7C, and a temperature sensor 141 that detects the container Cr placed above the heating coils 7A to 7C (the container detection sensor of the present disclosure). For example). In this case, the temperature sensor 141 is used together with the light emitting unit.
　制御部２５は、加熱コイル７Ａ～７Ｃの上方に容器Ｃｒを載置するようにユーザに案内する案内情報を、報知部４に出力させる。温度センサ１４１が容器Ｃｒの載置を検出した場合に、コイル制御部１０は、加熱コイル７Ａ～７Ｃの加熱を開始する。温度分布に含まれる加熱コイル７Ａ～７Ｃの位置を示す位置情報は、温度分布に含まれる容器Ｃｒ及び容器Ｃｒ内の調理対象Ｔｃの少なくとも１つの温度情報と対応付けられている。これにより、加熱コイル７Ａ～７Ｃの空焚き状態で調理状況認識部１９の位置調整を実施する際の安全性を向上させることができる。 The control unit 25 causes the notification unit 4 to output guidance information for guiding the user to place the container Cr above the heating coils 7A to 7C. When the temperature sensor 141 detects the placement of the container Cr, the coil controller 10 starts heating the heating coils 7A to 7C. The position information indicating the positions of the heating coils 7A to 7C included in the temperature distribution is associated with at least one temperature information of the container Cr included in the temperature distribution and the cooking target Tc in the container Cr. As a result, it is possible to improve the safety when the position adjustment of the cooking status recognition unit 19 is performed in a state where the heating coils 7A to 7C are in an empty-cooked state.
　本開示は、上記実施の形態のものに限らず、次のように変形実施することができる。 The present disclosure is not limited to the above embodiment, and can be modified as follows.
　（１）上記実施の形態において、調整モードにおいて、加熱コイル７Ａ～７Ｃを加熱していたが、これに限られない。加熱調理器１を用いずに加熱された物体が加熱コイル７Ａ～７Ｃの真上のトッププレート５の領域に載置されてもよい。また、環境温度よりも低い温度の物体、例えば、氷が加熱コイル７Ａ～７Ｃの真上のトッププレート５の領域に載置されてもよい。つまり、加熱領域判定部２５ａは、温度検知部１９ａの視野範囲内に局所的な加熱領域が存在するか否かではなく、局所的な冷却領域が存在するか否かを判定してもよい。局所的な加熱領域および局所的な冷却領域のいずれが存在すると判定される場合においても、温度検知部１９ａの熱画像上には、環境温度と異なる温度領域が検出されるので、規定領域情報と照合することができる。 (1) In the above embodiment, the heating coils 7A to 7C are heated in the adjustment mode, but the present invention is not limited to this. An object heated without using the heating cooker 1 may be placed in the region of the top plate 5 directly above the heating coils 7A to 7C. Further, an object having a temperature lower than the environmental temperature, for example, ice may be placed on the region of the top plate 5 directly above the heating coils 7A to 7C. That is, the heating region determination unit 25a may determine whether or not there is a local cooling region, not whether or not there is a local heating region within the visual field range of the temperature detection unit 19a. Even when it is determined that either a local heating region or a local cooling region exists, a temperature region different from the environmental temperature is detected on the thermal image of the temperature detection unit 19a. Can be verified.
　また、加熱された物体または氷の替わりに、人体の一部、例えば、手を加熱コイル７Ａ～７Ｃの直上のトッププレート５の領域に置くことで、発熱体として検出されてもよい。温度検知部１９ａは、例えば、３５℃の手の領域と、例えば３０℃の環境温度のトッププレート５の領域とを識別することができる。加熱領域判定部２５ａ，６９ａ，８５ａ，９７ａは、熱画像上の人体の一部の温度領域を元に、規定領域情報と一致する加熱コイル７Ａ～７Ｃの領域が温度検知部１９ａの視野範囲内に存在するか否かを判定する。調整モードに入ると、報知部４から所定の位置に人体の一部を載置するようにユーザに案内される。 Alternatively, instead of a heated object or ice, a part of the human body, for example, a hand may be detected as a heating element by placing it in the area of the top plate 5 immediately above the heating coils 7A to 7C. The temperature detector 19a can distinguish, for example, a hand region of 35 ° C. and a region of the top plate 5 having an environmental temperature of 30 ° C., for example. The heating region determination units 25a, 69a, 85a, and 97a are based on the temperature region of a part of the human body on the thermal image, and the regions of the heating coils 7A to 7C that match the specified region information are within the visual field range of the temperature detection unit 19a. It is determined whether or not it exists. When the adjustment mode is entered, the user is guided from the notification unit 4 to place a part of the human body at a predetermined position.
　つまり、加熱調理システムの制御部２５は、あらかじめ規定された領域に人体の一部を載置するように案内する案内情報を報知部４に出力させてもよい。温度検知部１９ａが検知する温度分布に含まれる人体の一部の温度情報に基づいて、加熱領域判定部２５ａは、加熱コイル７Ａ～７Ｃの加熱領域が温度検知部１９ａの視野範囲内に存在するか否かを判定してもよい。これにより、加熱コイル７Ａ～７Ｃを加熱しなくても温度検知部１９ａの設置状態を検知できる。 That is, the control unit 25 of the cooking system may cause the notification unit 4 to output guidance information for guiding a part of the human body to be placed in a predetermined region. Based on the temperature information of a part of the human body included in the temperature distribution detected by the temperature detection unit 19a, the heating region determination unit 25a has the heating regions of the heating coils 7A to 7C within the visual field range of the temperature detection unit 19a. It may be determined whether or not. Thereby, the installation state of the temperature detector 19a can be detected without heating the heating coils 7A to 7C.
　（２）上記実施の形態において、加熱コイル７Ａ～７Ｃは、３つ同時に加熱されていたが、これに限られない。調理状況認識部とコイル制御部１０とが連携することで、加熱コイル７Ａ～７Ｃを順に加熱して、それぞれの加熱コイル７Ａ～７Ｃに対応する領域と規定領域情報との照合を順に実施してもよい。これにより、トッププレート上の高温領域を低減することができるので、ユーザの負担が軽減される。 (2) In the above embodiment, the three heating coils 7A to 7C are heated at the same time, but the present invention is not limited to this. As the cooking status recognition unit and the coil control unit 10 cooperate, the heating coils 7A to 7C are sequentially heated, and the areas corresponding to the heating coils 7A to 7C and the specified area information are sequentially verified. Also good. Thereby, since the high temperature area | region on a top plate can be reduced, a user's burden is eased.
　（３）上記実施の形態において、規定領域情報は予め記憶部に記憶されていたか、インターネット１０７を通じてダウンロードしていたが、これに限られない。規定領域情報は、携帯端末９３の画面上で規定領域をユーザが描いたり配置したりすることで生成されてもよい。例えば、カメラ付き携帯端末９３であれば、トッププレート５を撮影した画像上で、ユーザが加熱領域２９Ａ～２９Ｃを指定することで、携帯端末９３の制御部９７が規定領域情報を生成してもよい。 (3) In the above embodiment, the specified area information is stored in advance in the storage unit or downloaded through the Internet 107, but is not limited thereto. The specified area information may be generated by the user drawing or arranging the specified area on the screen of the mobile terminal 93. For example, in the case of the mobile terminal 93 with a camera, even if the control unit 97 of the mobile terminal 93 generates the specified area information by designating the heating areas 29A to 29C on the image obtained by photographing the top plate 5, Good.
　（４）上記実施の形態において、加熱コイル７Ａ～７Ｃを発熱体として、調理状況認識部１９の位置ズレ調整を実施していたが、これに限られない。発熱体として排気口１６を用いてもよい。この場合、規定領域は、温度検知部１９ａの視野範囲において排気口１６が位置する領域である。 (4) In the above embodiment, the positional deviation adjustment of the cooking status recognition unit 19 is performed using the heating coils 7A to 7C as heating elements, but the present invention is not limited to this. The exhaust port 16 may be used as a heating element. In this case, the prescribed region is a region where the exhaust port 16 is located in the visual field range of the temperature detector 19a.
　つまり加熱調理システムは、トッププレート５の下方に設けられ、調理対象を加熱するグリル調理部１４と、グリル調理部１４内で発生した空気を排出する排気口１６と、を備えていてもよい。そして、発熱部は排気口１６であってもよい。この場合、加熱領域判定部２５ａは、トッププレート５上の温度分布に基づき、温度検知部１９ａの視野範囲内に排気口１６が存在するか否かを判定できる。これにより、加熱コイル７Ａ～７Ｃを加熱しなくても温度検知部１９ａの設置状態を検知できる。 That is, the cooking system may include a grill cooking unit 14 that is provided below the top plate 5 and that heats the cooking target, and an exhaust port 16 that discharges air generated in the grill cooking unit 14. The heat generating portion may be the exhaust port 16. In this case, the heating region determination unit 25a can determine whether or not the exhaust port 16 exists within the visual field range of the temperature detection unit 19a based on the temperature distribution on the top plate 5. Thereby, the installation state of the temperature detector 19a can be detected without heating the heating coils 7A to 7C.
　（５）上記実施の形態において、各種の案内は表示部および音声出力部を有する報知部から出力されていたが、これに限られない。例えば、報知部は、振動を発生させるバイブレータ又は発光部６Ａ～６Ｃでもよい。種々の振動または発光パターンにより、ユーザへ種々の案内を伝えることができる。 (5) In the above embodiment, various types of guidance are output from the notification unit having the display unit and the voice output unit, but the present invention is not limited to this. For example, the notification unit may be a vibrator that generates vibration or the light emitting units 6A to 6C. Various guidance can be transmitted to the user by various vibration or light emission patterns.
　（６）上記実施の形態において、調理状況認識部１９は、１つの温度検知部１９ａを有していたが、これに限られない。例えば、複数個の温度検知部１９ａを有し、トッププレート５上を分割して温度分布を検出してもよい。これにより、画素数の低い赤外線センサであっても温度検知することができる。 (6) In the above embodiment, the cooking status recognition unit 19 has one temperature detection unit 19a, but is not limited thereto. For example, a plurality of temperature detectors 19 a may be provided, and the temperature distribution may be detected by dividing the top plate 5. Thereby, even if it is an infrared sensor with a low pixel number, temperature detection is possible.
　なお、上記様々な実施の形態及び変形例のうちの任意の実施の形態を適宜組み合わせることにより、それぞれの有する効果を奏するようにすることができる。 It should be noted that, by appropriately combining any of the above-described various embodiments and modifications, the effects possessed by them can be produced.
　本開示は、添付図面を参照しながら好ましい実施の形態に関連して充分に記載されているが、この技術の熟練した人々にとっては種々の変形や修正は明白である。そのような変形および修正は、添付した請求の範囲による本開示の範囲から外れない限りにおいて、その中に含まれると理解されるべきである。また、各実施の形態における要素の組合せや順序の変化は、本開示の範囲及び思想を逸脱することなく実現し得るものである。 Although the present disclosure has been fully described in connection with preferred embodiments with reference to the accompanying drawings, various changes and modifications will be apparent to those skilled in the art. Such changes and modifications are to be understood as being included therein unless they depart from the scope of this disclosure according to the appended claims. In addition, combinations of elements and changes in the order in each embodiment can be realized without departing from the scope and spirit of the present disclosure.
　　１　　　加熱調理器
　　３　　　本体
　　４　　　報知部
　　５　　　トッププレート
　　６Ａ、６Ｂ、６Ｃ　発光部
　　７Ａ、７Ｂ、７Ｃ　加熱コイル
　　８Ａ、８Ｂ、８Ｃ　マーカ
　　９Ａ、９Ｂ、９Ｃ　操作入力部
　１０　　　コイル制御部
　１１　　　表示部
　１３　　　設定部
　１３ａ　　設定キー
　１３ｂ　　設定表示部
　１４　　　グリル調理部
　１５　　　音声出力部
　１６　　　排気口
　１７　　　レンジフード
　１７ａ　　フード部分
　１９　　　調理状況認識部
　１９ａ　　温度検知部
　１９ａａ　基準熱画像
　１９ａｂ　熱画像
　１９ｂ　　画像領域
　２１　　　通信部
　２３　　　通信部
　２５　　　制御部
　２５ａ　　加熱領域判定部
　２５ｂ　　案内情報出力部
　２７　　　記憶部
　２９Ａ、２９Ｂ、２９Ｃ　加熱領域
　３１Ａ、３１Ｂ、３１Ｃ　加熱領域
　３３　　　熱画像
　３３ｃ　　高温領域
　３５　　　熱画像
　３５ｂ　　高温領域
　３７　　　熱画像
　３７ａ、３７ｂ、３７ｃ　高温領域
　３９　　　熱画像
　３９ａ、３９ｃ　高温領域
　４１　　　熱画像
　４１ａ、４１ｂ、４１ｃ　高温領域
　４３Ａ、４３Ｂ、４３Ｃ、４３Ｄ　容器
　４５　　　熱画像
　４５ａ、４５ｂ、４５ｃ　高温領域
　４７　　　熱画像
　４７ａ、４７ｂ、４７ｃ　高温領域
　４９　　　熱画像
　４９ｃ　　高温領域
　５１　　　熱画像
　５１ｃ、５１ｄ　高温領域
　６１　　　加熱調理システム
　６３　　　本体
　６４　　　制御部
　６４ａ　　案内情報出力部
　６５　　　調理状況認識部
　６７　　　操作入力部
　６９　　　制御部
　６９ａ　　加熱領域判定部
　６９ｂ　　案内情報出力部
　７１　　　記憶部
　７３　　　報知部
　７３ａ　　表示部
　７３ｂ　　音声出力部
　８１　　　加熱調理器
　８３　　　調理状況認識部
　８５　　　制御部
　８５ａ　　加熱領域判定部
　８５ｂ　　案内情報出力部
　８７　　　記憶部
　８９　　　報知部
　８９ａ　　表示部
　８９ｂ　　音声出力部
　９１　　　通信部
　９３　　　携帯端末
　９５　　　通信部
　９７　　　制御部
　９７ａ　　加熱領域判定部
　９７ｂ　　案内情報出力部
　９９　　　報知部
　９９ａ　　表示部
　９９ｂ　　音声出力部
１００　　　加熱調理システム
１０１　　　記憶部
１０３　　　ルータ
１０５　　　ローカルエリアネットワーク
１０７　　　インターネット
１０９　　　照合画像
１１１　　　案内画像
１２１　　　壁
１２２　　　加熱調理システム
１２３、１２５　熱画像
１２５Ａ、１２５Ｂ、１２５Ｃ　温度領域
１２６　　　加熱調理システム
１２７　　　発熱体
１２８　　　換気扇
１２９　　　加熱領域
１３１　　　基準熱画像
１３２　　　加熱調理システム
１３３　　　換気扇
１３４　　　調理状況認識部
１３５　　　駆動部
１３７　　　駆動制御部
１４０　　　加熱調理システム
１４１　　　温度センサ
　Ｃｒ　　　容器
　Ｔｃ　　　被加熱物 DESCRIPTION OF SYMBOLS 1 Heating cooker 3 Main body 4 Information part 5 Top plate 6A, 6B, 6C Light emission part 7A, 7B, 7C Heating coil 8A, 8B, 8C Marker 9A, 9B, 9C Operation input part 10 Coil control part 11 Display part 13 Setting part 13a setting key 13b setting display section 14 grill cooking section 15 audio output section 16 exhaust port 17 range hood 17a hood section 19 cooking status recognition section 19a temperature detection section 19aa reference thermal image 19ab thermal image 19b image area 21 communication section 23 communication section 25 Control unit 25a Heating region determination unit 25b Guidance information output unit 27 Storage unit 29A, 29B, 29C Heating region 31A, 31B, 31C Heating region 33 Thermal image 33c High temperature region 35 Thermal image 35b High temperature region 37 Thermal image 37a, 37b, 37c High temperature Territory Region 39 Thermal image 39a, 39c High temperature region 41 Thermal image 41a, 41b, 41c High temperature region 43A, 43B, 43C, 43D Container 45 Thermal image 45a, 45b, 45c High temperature region 47 Thermal image 47a, 47b, 47c High temperature region 49 Thermal image 49c High temperature area 51 Thermal image 51c, 51d High temperature area 61 Heating cooking system 63 Main body 64 Control unit 64a Guide information output unit 65 Cooking status recognition unit 67 Operation input unit 69 Control unit 69a Heating area determination unit 69b Guide information output unit 71 Storage unit 73 Notification Unit 73a Display Unit 73b Audio Output Unit 81 Cooking Cooker 83 Cooking Status Recognition Unit 85 Control Unit 85a Heating Area Determination Unit 85b Guide Information Output Unit 87 Storage Unit 89 Notification Unit 89a Display Unit 89b Audio Output Unit 91 Communication Unit 93 Mobile end 95 Communication unit 97 Control unit 97a Heating area determination unit 97b Guide information output unit 99 Notification unit 99a Display unit 99b Audio output unit 100 Cooking system 101 Storage unit 103 Router 105 Local area network 107 Internet 109 Reference image 111 Guide image 121 Wall 122 Heat cooking system 123, 125 Thermal image 125A, 125B, 125C Temperature region 126 Heat cooking system 127 Heating element 128 Ventilation fan 129 Heating region 131 Reference thermal image 132 Heat cooking system 133 Ventilation fan 134 Cooking status recognition unit 135 Drive unit 137 Drive control unit 140 Cooking system 141 Temperature sensor Cr container Tc Object to be heated

Claims (20)

  1. 　調理対象を収容した容器が載置されるトッププレートと、
    　前記トッププレートの下方に設けられた発熱部と、
    　前記トッププレート上の温度分布を上方から検知する温度検知部と、
    　前記トッププレート上の前記温度分布に基づき、前記温度検知部の視野範囲内に前記発熱部が存在するか否かを判定する加熱領域判定部を有する制御部と、
    　前記加熱領域判定部の判定結果を報知する報知部と、を備える、
    　加熱調理システム。     A top plate on which a container containing a cooking object is placed;
    A heat generating portion provided below the top plate;
    A temperature detector for detecting the temperature distribution on the top plate from above;
    Based on the temperature distribution on the top plate, a control unit having a heating region determination unit that determines whether or not the heating unit is present in the visual field range of the temperature detection unit;
    A notification unit that notifies the determination result of the heating region determination unit,
    Cooking system.
  2. 　前記加熱領域判定部には、前記温度検知部の前記視野範囲内において前記発熱部の配置される領域を予め規定する規定領域情報が入力され、
    　前記加熱領域判定部は、前記トッププレート上の前記温度分布に含まれる前記発熱部の位置を示す位置情報と、前記規定領域情報とを照合する、
    　請求項１記載の加熱調理システム。     The heating region determination unit is input with prescribed region information that preliminarily defines a region where the heat generating unit is disposed within the visual field range of the temperature detection unit,
    The heating area determination unit collates position information indicating the position of the heat generating part included in the temperature distribution on the top plate with the specified area information.
    The cooking system according to claim 1.
  3. 　前記発熱部は、前記容器を下方から加熱する加熱コイルである、
    　請求項１又は２に記載の加熱調理システム。     The heat generating part is a heating coil for heating the container from below.
    The cooking system according to claim 1 or 2.
  4. 　前記発熱部は、前記容器を下方から加熱する加熱コイルであり、
    前記加熱コイルの加熱量を制御するコイル制御部と、
    　前記加熱コイルの上方に載置される前記容器を検知する容器検知センサと、を備え、
    　前記制御部は、前記加熱コイルの上方に前記容器を載置するようにユーザに案内する案内情報を前記報知部に出力させ、
    　前記容器検知センサが前記容器の載置を検出した場合に、前記コイル制御部は、前記加熱コイルの加熱を開始し、
    　前記温度分布に含まれる前記発熱部の前記位置を示す前記位置情報は、前記温度分布に含まれる前記容器及び前記容器内の前記調理対象の少なくとも１つの温度情報と対応付けられている、
    　請求項２に記載の加熱調理システム。     The heat generating part is a heating coil for heating the container from below,
    A coil control unit for controlling the heating amount of the heating coil;
    A container detection sensor for detecting the container placed above the heating coil,
    The control unit causes the notification unit to output guidance information for guiding the user to place the container above the heating coil,
    When the container detection sensor detects placement of the container, the coil control unit starts heating the heating coil,
    The position information indicating the position of the heating unit included in the temperature distribution is associated with at least one temperature information of the container included in the temperature distribution and the cooking target in the container.
    The cooking system according to claim 2.
  5. 　前記制御部は、初回の電源オン時に、通常の調理モードとは異なる調整モードを設定し、
    　前記調整モードにおいて、
    　前記温度検知部は、前記トッププレートの加熱された領域を検知し、
    　前記加熱領域判定部は、前記加熱された領域が前記視野範囲内に存在するか否かによって、前記発熱部が前記視野範囲内に存在するか否かを判定する、
    　請求項１から４のいずれか１つに記載の加熱調理システム。     The control unit sets an adjustment mode different from the normal cooking mode when the power is turned on for the first time,
    In the adjustment mode,
    The temperature detection unit detects a heated area of the top plate,
    The heating region determination unit determines whether the heating unit exists in the visual field range, depending on whether the heated region exists in the visual field range,
    The cooking system according to any one of claims 1 to 4.
  6. 通常の調理モードとは異なる前記温度検知部の調整モードの設定を受け付ける操作入力部を備え、
    　前記操作入力部が前記調整モードの前記設定を受け付けた場合に、
    　前記温度検知部は、前記トッププレート上の加熱された領域を検知し、
    　前記加熱領域判定部は、前記加熱された領域が前記視野範囲内に存在するか否かによって、前記発熱部が前記視野範囲内に存在するか否かを判定する、
    　請求項１から４のいずれか１つに記載の加熱調理システム。     An operation input unit that receives a setting of the adjustment mode of the temperature detection unit different from the normal cooking mode;
    When the operation input unit receives the setting of the adjustment mode,
    The temperature detection unit detects a heated area on the top plate,
    The heating area determination unit determines whether or not the heat generating part exists in the visual field range depending on whether or not the heated area exists in the visual field range.
    The cooking system according to any one of claims 1 to 4.
  7. 　前記制御部は、あらかじめ規定された領域に人体の一部を載置するように案内する案内情報を前記報知部に出力させ、
    　前記温度検知部が検知する前記温度分布に含まれる前記人体の前記一部の温度情報に基づいて、
    　前記加熱領域判定部は、前記発熱部が前記温度検知部の前記視野範囲内に存在するか否かを判定する、
    　請求項１、２、５および６のいずれか一つに記載の加熱調理システム。     The control unit causes the notification unit to output guidance information for guiding a part of the human body to be placed in a predetermined area,
    Based on the temperature information of the part of the human body included in the temperature distribution detected by the temperature detection unit,
    The heating region determination unit determines whether or not the heat generation unit exists within the visual field range of the temperature detection unit;
    The cooking system according to any one of claims 1, 2, 5, and 6.
  8. 　前記加熱調理システムは、前記トッププレートの下方に設けられ、調理対象を加熱するグリル調理部と、
    　前記グリル調理部内で発生した空気を排出する排気口と、を備え、
    　前記発熱部は前記排気口である、
    　請求項１又は２に記載の加熱調理システム。     The heating cooking system is provided below the top plate, and a grill cooking unit that heats a cooking target;
    An exhaust port for discharging the air generated in the grill cooking unit,
    The heat generating part is the exhaust port.
    The cooking system according to claim 1 or 2.
  9. 　前記容器を下方から加熱する加熱コイルを備え、
    　前記発熱部は、前記加熱コイルとは異なる検知用発熱体である、
    　請求項１又は２に記載の加熱調理システム。     A heating coil for heating the container from below;
    The heating part is a heating element for detection different from the heating coil.
    The cooking system according to claim 1 or 2.
  10. 　前記温度検知部は、調理状況認識部に備えられ、
    前記調理状況認識部は、
    無線通信によって携帯端末に情報を送信可能とする通信部を備え、
    前記通信部は、前記温度検知部が検知する前記トッププレート上の前記温度分布の情報を前記携帯端末に送信するように構成された、
    　請求項１から９のいずれか１つに記載の加熱調理システム。     The temperature detection unit is provided in a cooking status recognition unit,
    The cooking status recognition unit
    A communication unit that enables transmission of information to a mobile terminal by wireless communication,
    The communication unit is configured to transmit the temperature distribution information on the top plate detected by the temperature detection unit to the portable terminal.
    The cooking system according to any one of claims 1 to 9.
  11. 　前記温度検知部の検知方向を調節する駆動部と、
    　前記駆動部の駆動方向及び駆動量の少なくとも一方を制御する駆動制御部と、を備え、
    　前記駆動制御部は、前記加熱領域判定部の判定結果に基づいて前記駆動部の前記駆動方向及び前記駆動量の少なくとも前記一方を算出し、前記駆動部の駆動制御を行う、
    　請求項１から１０のいずれか１つに記載の加熱調理システム。     A drive unit for adjusting a detection direction of the temperature detection unit;
    A drive control unit that controls at least one of a drive direction and a drive amount of the drive unit,
    The drive control unit calculates at least one of the drive direction and the drive amount of the drive unit based on a determination result of the heating region determination unit, and performs drive control of the drive unit.
    The heat cooking system as described in any one of Claim 1 to 10.
  12. 　前記制御部は、前記発熱部が前記温度検知部の前記視野範囲内に存在するか否かの前記判定結果に応じて、前記温度検知部の検知方向を案内する案内情報を生成し、前記報知部に出力する、
    　請求項１から１１のいずれか１つに記載の加熱調理システム。     The control unit generates guide information for guiding a detection direction of the temperature detection unit according to the determination result of whether or not the heat generation unit exists within the visual field range of the temperature detection unit, and the notification Output to the
    The cooking system according to any one of claims 1 to 11.
  13. 　前記報知部は、文字および画像の少なくとも一方を用いて視認可能な表示を出力する、
    　請求項１から１２のいずれかに１つに記載の加熱調理システム。     The notification unit outputs a visible display using at least one of characters and images.
    The cooking system according to any one of claims 1 to 12.
  14. 　前記報知部は、音、光、及び振動の少なくとも１つを用いて報知する、
    　請求項１から１３のいずれかに１つに記載の加熱調理システム。     The notification unit notifies using at least one of sound, light, and vibration,
    The cooking system according to any one of claims 1 to 13.
  15. 　前記規定領域情報は、通信ネットワークを介してサーバから入手可能である、
    　請求項２に記載の加熱調理システム。     The prescribed area information is available from a server via a communication network.
    The cooking system according to claim 2.
  16. 　前記温度検知部は、平面上に配列された６４画素以上の画素数の撮像面を有する、
    　請求項１から１５のいずれか１つに記載の加熱調理システム。     The temperature detection unit has an imaging surface with the number of pixels of 64 pixels or more arranged on a plane.
    The cooking system according to any one of claims 1 to 15.
  17. 　前記温度検知部から前記トッププレートまでの距離は、６００ｍｍ以上２０００ｍｍ以下である、
    　請求項１から１６のいずれか１つに記載の加熱調理システム。     The distance from the temperature detection unit to the top plate is 600 mm or more and 2000 mm or less,
    The cooking system according to any one of claims 1 to 16.
  18. 　前記温度検知部は、赤外線センサおよび熱画像カメラの少なくとも一方である、
    　請求項１から１７のいずれか１つに記載の加熱調理システム。     The temperature detection unit is at least one of an infrared sensor and a thermal image camera.
    The cooking system according to any one of claims 1 to 17.
  19. 　調理対象を収容する容器が載置されるトッププレートと、
    　前記トッププレートの下方に設けられた発熱部と、
    を備えた加熱調理器に用いられる温度検知部の設置状態を報知する方法であって、
    　前記トッププレート上の温度分布を上方から検知し、
    　前記温度検知部の視野範囲内に局所的な発熱領域および局所的な冷却領域の少なくとも一方が存在するか否かを判定し、
    　その判定結果を報知する、
    　加熱調理器に用いられる温度検知部の設置状態を報知する方法。     A top plate on which a container for storing a cooking object is placed;
    A heat generating portion provided below the top plate;
    It is a method of informing the installation state of the temperature detection unit used in the heating cooker equipped with,
    Detect the temperature distribution on the top plate from above,
    Determining whether or not there is at least one of a local heat generation region and a local cooling region within the visual field range of the temperature detector;
    Announce the determination result,
    The method of alerting | reporting the installation state of the temperature detection part used for a heating cooker.
  20. 　調理対象を収容する容器が載置されるトッププレートと、
    　前記トッププレートの下方に設けられた発熱部と、
    を備えた加熱調理器に用いられる温度検知部の設置状態を調整する方法であって、
    　前記トッププレート上の温度分布を上方から検知し、
    　前記温度検知部の視野範囲内に局所的な発熱領域および局所的な冷却領域の少なくとも一方が存在するか否かを判定し、
    　その判定結果に基づいて、前記温度検知部の設置状態の変更を案内する案内情報を出力する、
    　加熱調理器に用いられる温度検知部の設置状態を調整する方法。     A top plate on which a container for storing a cooking object is placed;
    A heat generating portion provided below the top plate;
    It is a method of adjusting the installation state of the temperature detection unit used in the heating cooker equipped with,
    Detect the temperature distribution on the top plate from above,
    Determining whether there is at least one of a local heat generation region and a local cooling region within the visual field range of the temperature detector;
    Based on the determination result, to output guidance information for guiding the change of the installation state of the temperature detection unit,
    The method of adjusting the installation state of the temperature detection part used for a heating cooker.
PCT/JP2019/015537 2018-04-19 2019-04-10 Heating cooking system, method for notifying about installation state of temperature detection unit used in heating cooker, and method for adjusting installation state of temperature detection unit used in heating cooker WO2019203075A1 (en)

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