JP2021012841A - Heating cooker, heating cooking system, terminal device, and notification method - Google Patents

Abstract

To provide a heating cooker capable of improving convenience in the case of performing composite cooking using a plurality of heating sources.SOLUTION: A heating cooker has a configuration comprising: a first heating source for heating a cooking container on a top plate; a second heating source disposed at a position differing from that of the first heating source; a communication unit for receiving container information on the cooking container; a size calculation unit for calculating a size of the cooking container from the container information; a determination unit for comparing the size of the cooking container with a utilization condition of the second heating source; and a notification unit for notifying of utilization information on a comparison result by the determination unit.SELECTED DRAWING: Figure 2

Description

The present invention relates to a cooking cooker, a cooking system, a terminal device, and a notification method including a plurality of heating sources.

In recent years, a cooking device including a heating source of various heating methods such as a radiant electric heating source, an electromagnetic induction heating source, or a hot air circulation heating source has been proposed. Further, Patent Document 1 proposes that in a cooking cooker provided with a plurality of heating sources of different heating methods, a plurality of heating sources are interlocked to perform combined cooking. Specifically, when the combined cooking is set, before the start of cooking by the first heating source or cooking so that the cooking preparation operation of the second heating source is completed by the end of heating by the first heating source. Inside, the cooking preparation operation of the second heating source is started. As a result, the combined cooking can be efficiently carried out.

Japanese Unexamined Patent Publication No. 2011-96484

Here, depending on the material, size, or shape of the cooking container, even if it can be used with one heating source, it may not be usable with another heating source. In the combined cooking as described in Patent Document 1, if it is found that the cooking container cannot be used in the second heating source after cooking in the first heating source, another cooking that can be used in the second heating source. It is necessary to replace the cooked food in the container. In this case, it takes time and effort to replace the cooking container, and as the number of cooking containers used increases, the time and effort for cleaning also increases.

The present invention is for solving the above-mentioned problems, and can improve convenience when performing combined cooking with a plurality of heating sources, a cooking cooker, a cooking system, a terminal device, and a notification. The purpose is to provide a method.

The cooking cooker according to the present invention receives the container information of the cooking container, the first heating source for heating the cooking container on the top plate, the second heating source arranged at a position different from the first heating source, and the container information of the cooking container. The communication unit, the dimension calculation unit that calculates the dimensions of the cooking container from the container information, the determination unit that compares the dimensions of the cooking container with the usage conditions of the second heating source, and the usage information regarding the comparison result by the determination unit are notified. It is provided with a notification unit and a notification unit.

The cooking system according to the present invention includes the above-mentioned cooking device and a container information acquisition device for acquiring container information.

The terminal device according to the present invention includes an imaging unit that acquires an image of a cooking container mounted on a cooking container provided with a plurality of heating sources, a dimension calculation unit that calculates the dimensions of the cooking container from the image, and a cooking container. A determination unit that compares the dimensions with at least one usage condition of the plurality of heating sources, and a notification unit that notifies usage information regarding the comparison result by the determination unit are provided.

The notification method according to the present invention is a method of notifying the usage information of a cooking container placed on a cooking container provided with a plurality of heating sources, the step of acquiring an image of the cooking container and the step of acquiring the image of the cooking container from the image. It includes a step of calculating the dimensions, a step of comparing the dimensions of the cooking container with at least one usage condition of the plurality of heating sources, and a step of notifying usage information regarding the result of the comparison.

According to the cooking device, the cooking system, the terminal device, or the notification method in the present invention, by notifying the usage information of the cooking container, it is possible to select an appropriate cooking container before the start of cooking, and it takes time and effort to replace the cooking container. The labor of cleaning is reduced and the convenience is improved.

It is the schematic perspective view of the cooking system in Embodiment 1. FIG. It is a figure which shows the installation example of the cooking system in Embodiment 1. FIG. It is a control block diagram of the cooking system in Embodiment 1. FIG. It is a figure explaining the imaging area of the container information acquisition apparatus in Embodiment 1. FIG. It is a flowchart which shows the operation of the cooking system in Embodiment 1. It is a figure which shows the calculation example of the dimension of a cooking container. It is a figure which shows an example of the storage of a cooking container in a heating chamber. It is a flowchart which shows the operation of the cooking apparatus in the modification 1-1. It is a flowchart which shows the operation of the cooking apparatus in the modification 1-2. It is a figure explaining the image pickup area of the container information acquisition apparatus in modification 1-3. It is a figure explaining the image pickup area of the container information acquisition apparatus in modification 1-4. It is a figure explaining the imaging region of the container information acquisition apparatus in modification 1-5. It is a figure which shows the arrangement example of the identification part in the cooking container of the modification 1-5. It is a control block diagram of the cooking system in Embodiment 2. It is a flowchart which shows the operation of the cooking apparatus in Embodiment 2. It is a figure which shows an example of the storage of a cooking container in a heating chamber. It is a control block diagram of the cooking system in Embodiment 3. It is a flowchart which shows the operation of the cooking apparatus in Embodiment 3. It is a control block diagram of the cooking system in Embodiment 4. It is a schematic perspective view of the cooking system in a modification.

Hereinafter, embodiments of a cooking cooker, a cooking system, a terminal device, or a notification method will be described with reference to the drawings. Further, the cooking device shown in the drawings is an example, and the device to which the present invention is applied is not limited by the cooking device shown in the drawings. Further, in the following description, terms indicating directions (for example, "top", "bottom", "right", "left", "front", "rear", etc.) are appropriately used for ease of understanding. These are for illustration purposes only and are not intended to limit the present invention. Further, in each figure, those having the same reference numerals are the same or equivalent thereof, which are common in the entire text of the specification. In each drawing, the relative dimensional relationship or shape of each component may differ from the actual one.

Embodiment 1.
(Composition of cooking cooker)
FIG. 1 is a schematic perspective view of the cooking system according to the first embodiment. As shown in FIG. 1, the cooking system of the present embodiment includes a cooking device 100 and a container information acquisition device 200. The cooking device 100 and the container information acquisition device 200 are connected wirelessly or by wire so as to be capable of data communication.

The cooking cooker 100 includes a main body 1 and a top plate 2 arranged on the upper surface of the main body 1. The top plate 2 is composed of, for example, a heat-resistant glass plate and a metal frame attached around the glass plate. A heating port 21 which is a heating region is provided on the upper surface of the top plate 2. As shown in FIG. 1, three heating ports 21 are provided in the present embodiment. The heating port 21 indicates an area on which the cooking container 300 (FIG. 2) such as a pan or a frying pan is placed. A first heating source 3 is provided inside the main body 1 below the heating port 21. The first heating source 3 is, for example, a heating coil. The heating port 21 is formed to have the same shape as the outer shape of the first heating source 3 or a shape slightly larger than the outer shape of the first heating source 3. In the present embodiment, the heating port 21 is formed in a circular shape when viewed from above. The number and shape of the heating port 21 and the first heating source 3 are not limited to the example shown in FIG.

Further, a transmission window (not shown) may be provided in the heating port 21 of the top plate 2. The transmission window is provided when the temperature sensor 30 (FIG. 3) arranged below the top plate 2 detects infrared rays from the cooking container 300 passing through the top plate 2.

On the front side of the top plate 2, a display unit 22 for displaying the state of the cooking cooker 100 and a top surface operating unit 23 for inputting an operation on the cooking cooker 100 are provided. The display unit 22 is composed of, for example, a liquid crystal display (LCD), various light emitting elements (LED or the like), an organic electroluminescent (EL) element, or the like. The display unit 22 includes a central display unit arranged at the center of the top plate 2 in the left-right direction, a left display unit on the front side of the heating port 21 on the left side, and a right display unit on the front side of the heating port 21 on the right side. To be equipped. On each display unit, input heating power, energization condition, control status, setting information related to cooking, cooking mode selection display, automatic cooking progress status or warning information, etc. are displayed. The display unit 22 also functions as a notification unit for notifying the usage information of the cooking container 300, which will be described later.

The upper surface operation unit 23 is a capacitance type touch sensor. The upper surface operation unit 23 receives the ON / OFF of the main power supply of the cooking cooker 100 and the user's operation input such as the heating power, temperature, and cooking mode of each heating port 21 and the heating chamber 8 via the top plate 2. .. The upper surface operation unit 23 may be configured by a contact button using a membrane sheet, and may detect an input operation related to heating control by pressing the contact button by the user.

On the rear side of the top plate 2, an intake / exhaust port for sucking air into and exhausting from the main body 1 and a cover 4 covering the intake / exhaust port are provided. The cover 4 has breathability and prevents dust or foreign matter from entering the inside of the main body 1.

On the front surface of the main body 1, a front operation unit 5 for inputting an operation for the cooking cooker 100 and a communication unit 6 for communicating with an external device are provided. The front operation unit 5 includes a plurality of operation dials for adjusting the thermal power of each heating port 21 and the heating chamber 8. The communication unit 6 communicates with an external device such as the container information acquisition device 200 arranged above the top plate 2 via infrared communication, wireless communication such as Bluetooth (registered trademark), or a home LAN (Local Area Network). I do.

The first heating source 3 is arranged inside the main body 1 and below each heating port 21. The first heating source 3 is an electromagnetic induction type heating source, and is a circular heating coil formed by winding a lead wire such as a copper wire or an aluminum wire. The first heating source 3 generates a high-frequency magnetic field by being supplied with a high-frequency current. For example, the first heating source 3 is a double annular coil divided into a first coil and a second coil. The configuration of the first heating source 3 is not limited to this. For example, the shape of the first heating source 3 may be elliptical. Further, the configuration of the first heating source 3 may be an annular shape having a triple annular shape or more, or may be configured by combining a plurality of coils. Further, the divided coils may not be electrically connected and may be driven independently by a plurality of inverters 40. Further, an electric heater (for example, a nichrome wire or a halogen heater, a legend heater, etc.) serving as a radiant heat type heating source may be arranged below any of the plurality of heating ports 21. Alternatively, the first heating source 3 may be a gas type heating source.

Inside the main body 1, a heating chamber 8 in which the second heating source 7 is arranged is provided. The second heating source 7 is a radiant electric heating source, and is, for example, a sheathed heater arranged in the upper part and the lower part of the heating chamber 8. The second heating source 7 is not limited to the radiant electric heating source, but is an electromagnetic induction type heating source, a microwave type heating source, a hot air circulation type heating source by hot air (convection type heating source), and a gas type. It may be a heating source or a combination of a plurality of different heating sources. Further, heaters may be installed above and below the heating chamber 8, and antennas for transmitting microwaves may be arranged on the wall surface.

A door may be provided on the front surface of the heating chamber 8, and a viewing window may be provided on the door so that the inside of the heating chamber 8 can be visually recognized. In addition, a grip portion (not shown) is provided on the front surface of the door for ease of use. Further, the exhaust air such as smoke discharged during heating inside the heating chamber 8 is exhausted from the exhaust port provided in the inner part of the main body 1.

FIG. 2 is a diagram showing an installation example of the cooking system according to the first embodiment. FIG. 2 is a side view of the cooking device 100. As shown in FIG. 2, the cooking cooker 100 is arranged on the front side of the system kitchen 400, and is installed so as to sandwich the top plate 401 of the system kitchen 400 between the main body 1 and the top plate 2 of the cooking cooker 100. The container information acquisition device 200 is arranged obliquely above the cooking device 100 in order to capture an image in which the plane size and height of the cooking container 300 can be confirmed.

The container information acquisition device 200 may be attached to, for example, a wall surface 402 in contact with the top plate 401 on which the cooking cooker 100 is installed, or a housing of a ventilation fan (not shown) provided above the cooking cooker 100. It may be attached to the body. Further, although FIG. 2 shows an example in which one container information acquisition device 200 is installed, a plurality of container information acquisition devices 200 may be arranged above and to the side of the top plate 2, respectively.

FIG. 3 is a control block diagram of the cooking system according to the first embodiment. As shown in FIG. 3, a control unit 10, a power supply unit 20, a temperature sensor 30, an inverter 40, and a storage unit 50 are further arranged inside the cooking cooker 100.

The control unit 10 controls the operation of the entire cooking cooker 100. The control unit 10 is composed of hardware such as a circuit device that realizes the function, or a microcomputer including a CPU (Central Processing Unit) that executes a program stored in the storage unit 50. The control unit 10 has a heating control unit 101, a dimension calculation unit 102, and a determination unit 103 as functional units realized by executing the program.

The heating control unit 101 controls the inverter 40 based on the setting input via the upper surface operation unit 23 or the front operation unit 5 and the temperature of the cooking container 300 detected by the temperature sensor 30, and the first heating source. The heating control of 3 is performed. Further, the heating control unit 101 controls the heating of the second heating source 7 based on the setting input via the upper surface operation unit 23 or the front surface operation unit 5. The heating control unit 101 of the present embodiment has a normal mode in which cooking by the first heating source 3 and cooking by the second heating source 7 are individually performed, cooking by the first heating source 3, and a first. 2 A combined cooking mode in which cooking by the heating source 7 is continuously performed is carried out.

The dimension calculation unit 102 calculates the width, depth, and height of the cooking container 300 in a plan view based on the container information of the cooking container 300 acquired by the container information acquisition device 200. In the following description, the width and depth of the components in a plan view and the height (if any) are simply referred to as "dimensions". The determination unit 103 determines whether or not the cooking container 300 can be used in the second heating source 7 based on the dimensions of the cooking container 300 calculated by the dimension calculation unit 102, and uses the determination result as usage information to the user. Notify.

The power supply unit 20 starts or stops supplying electric power to each part of the cooking cooker 100 based on the ON / OFF operation of the main power supply in the upper surface operation unit 23.

The temperature sensor 30 is an infrared sensor that detects the temperature of the cooking container 300 through the transmission window (not shown) of the top plate 2. The temperature sensor 30 may be a thermistor attached to the back surface of the top plate 2, or may be a combination of an infrared sensor and a contact sensor. The temperature of the cooking container 300 detected by the temperature sensor 30 is transmitted to the heating control unit 101.

The inverter 40 is a drive circuit that converts the AC power supplied from the power supply unit 20 into a high-frequency current and supplies it to the first heating source 3.

The storage unit 50 is a non-volatile or volatile memory such as a RAM, ROM or flash memory. The storage unit 50 stores various programs and data executed by the control unit 10 and the usage conditions of the cooking device 100. The conditions for using the cooking cooker 100 include the dimensions of the top plate 2, the position and dimensions of the heating port 21, the shape and material of the container that can be used for each of the first heating source 3 and the second heating source 7, and the heating chamber 8. Includes dimensions of the storable area inside. The usage conditions of the cooking device 100 are stored in the storage unit 50 in advance.

The container information acquisition device 200 acquires the container information of the cooking container 300 placed on the top plate 2 and is arranged above the cooking device 100. The container information is information that can calculate at least the width and depth of the cooking container 300 in a plan view and the height. The container information acquisition device 200 of the present embodiment is an image capturing device that photographs the cooking container 300 placed on the top plate 2 and its surroundings. The container information acquisition device 200 includes an imaging unit 201 that captures an image, a control unit 202, and a communication unit 203 that communicates with the cooking device 100. The image captured by the imaging unit 201 is transmitted to the control unit 10 of the cooking device 100 via the communication unit 203.

FIG. 4 is a diagram illustrating an imaging region 210 of the container information acquisition device 200 according to the first embodiment. The container information acquisition device 200 is configured and arranged so that at least the entire top plate 2 of the cooker 100 is included in the imaging region 210. Specifically, at least the entire top plate 2 includes the type of the image sensor included in the image pickup unit 201 of the container information acquisition device 200, the angle of view of the lens, the installation height of the container information acquisition device 200, and the like in the image pickup region 210. Designed to be.

Further, the container information acquisition device 200 may include a movable mechanism for moving the imaging surface of the imaging unit 201, or a cover covering the imaging surface of the imaging unit 201. Then, when acquiring the container information, the imaging unit 201 is arranged and exposed above the cooking device 100, and during cooking, the imaging unit 201 is moved from above the cooking device 100 or is not exposed. Cover with a cover. As a result, it is possible to prevent the imaging unit 201 from becoming dirty due to droplets or the like during cooking of the cooking device 100. The container information acquisition device 200 itself may be movably configured, and the container information acquisition device 200 may be moved from above the cooking device 100 during cooking.

(Operation of cooking cooker)
Next, the operation of the cooking system will be described. FIG. 5 is a flowchart showing the operation of the cooking system according to the first embodiment. FIG. 5 collectively describes the flow executed by the control unit 10 of the cooking device 100 and the flow executed by the control unit 202 of the container information acquisition device 200. As shown in FIG. 5, first, when the main power supply of the cooking cooker 100 is operated by the user, the control unit 10 is activated and various data are initialized (S1). Then, it is determined whether or not the heating start is selected (S2). Here, the cooking container 300 is placed on the top plate 2 by the user, and the selection of the heating port 21 to be used, the heating conditions, the cooking mode, and the like are set by using the upper surface operation unit 23 and the like. Then, when the start of heating is selected by using the upper surface operation unit 23, the heating starts.

If the user does not select the start of heating (S2: NO), the process waits until the start of heating is selected. When the start of heating is selected by the user (S2: YES), the heating control unit 101 transmits an instruction signal instructing to acquire the container information to the container information acquisition device 200 via the communication unit 6. (S3).

In the container information acquisition device 200, an instruction signal from the cooking device 100 is received via the communication unit 203 (S101). Then, the container information of the cooking container 300 placed on the top plate 2 of the cooking device 100 is acquired (S102). Here, the image pickup unit 201 captures an image showing the dimensions of the cooking container 300. The captured image is transmitted to the cooking device 100 as container information (S103).

In the cooking device 100, the container information from the container information acquisition device 200 is received via the communication unit 6 (S4). Then, the dimension calculation unit 102 of the control unit 10 calculates the dimensions of the cooking container 300 from the received container information (S5).

FIG. 6 is a diagram showing an example of calculating the dimensions of the cooking container 300. First, the dimensional calculation unit 102 extracts the cooking container 300 from the image 250 of FIG. 6, which is the container information. Here, for example, an initial image in a state where the cooking container 300 is not placed is captured, and the cooking container 300 is extracted by comparison with the initial image. Then, the dimensions of the top plate 2 on the image 250 and the dimensions of the cooking container 300 are calculated. The dimensions of the top plate 2 on the image 250 are the width W ₁ on the cover 4 side of the top plate 2 shown in FIG. 6, the width W ₂ on the top surface operating portion 23 side, the depth D _1, and the frame of the top plate 2. of the height _{H 1} Doo. The dimensions of the cooking container 300 on the image 250 are the width W ₀ , the depth D _0, and the height H _{0 shown} in FIG.

The dimension calculation unit 102 compares the actual size of the top plate 2 stored in advance in the storage unit 50 with the calculated size of the top plate 2 on the image 250 to obtain a similarity condition. Then, using the obtained similarity conditions, the actual dimensions of the cooking container 300, that is, the width and depth in a plan view, and the height are calculated from the dimensions of the cooking container 300 on the image 250 and the position of the cooking container 300. To do. The method of calculating the dimensions of the cooking container 300 from the image 250 is not limited to the above, and other known image processing techniques can be used.

Returning to FIG. 5, in the following step S6, the determination unit 103 compares the usage conditions stored in the storage unit 50 with the dimensions of the cooking container 300 calculated by the dimension calculation unit 102 (S6). The usage conditions here are the dimensions of the storable area in the heating chamber 8, and the dimensions of the storable area in the heating chamber 8 stored in the storage unit 50 are compared with the dimensions of the cooking container 300. Then, the determination unit 103 notifies the user of the comparison result as usage information of the cooking container 300 (S7).

Specifically, when the size of the cooking container 300 is larger than the size in the heating chamber 8, the determination unit 103 notifies that the cooking container 300 cannot be heated by the second heating source 7 as usage information. For example, in the determination unit 103, when any one of the width, depth and height of the cooking container 300 is larger than the width, depth and height in the heating chamber 8, the dimensions of the cooking container 300 are in the heating chamber 8. Judge that it is larger than the size. Then, the determination unit 103 causes the display unit 22 to display the usage information that "the cooking container cannot be heated in the grill storage". On the other hand, when the width, depth and height of the cooking container 300 are all equal to or less than the dimensions inside the heating chamber 8, the determination unit 103 notifies that the cooking container 300 can be heated by the second heating source 7 as usage information. To do.

As the usage information, not only information such as whether or not the cooking container 300 can be heated by the second heating source 7, but also the reason why the cooking container 300 cannot be heated by the second heating source 7 may be notified. In the case of the above example, the determination unit 103 may notify that the cooking container 300 cannot be stored in the heating chamber 8 as the reason why the cooking container 300 cannot be heated by the second heating source 7.

Furthermore, precautions for use may be notified as usage information. FIG. 7 is a diagram showing an example of storing the cooking container 300 in the heating chamber 8. As shown in FIG. 7, the cooking container 300 may be stored in the heating chamber 8 by rotating the cooking container 300 by 90 °. Therefore, the determination unit 103 compares the width of the cooking container 300 with the depth inside the heating chamber 8 and the depth of the cooking container 300 with the width inside the heating chamber 8 to determine whether the cooking container 300 can be stored in the heating chamber 8. May be good. In this case, the determination unit 103 causes the display unit 22 to indicate in characters or figures that the cooking container 300 can be stored in the heating chamber 8 by rotating the cooking container 300 by 90 ° as usage information.

Further, depending on the dimensions of the cooking container 300, the side surface of the cooking container 300 may block the transmission window of the temperature sensor installed in the heating chamber 8 and the accuracy of detecting the internal temperature may be lowered. Therefore, the determination unit 103 determines from the dimensions of the cooking container 300 whether or not the side surface of the cooking container 300 blocks the transmission window installed in the heating cabinet 8, and if so, the cooking container 300 is closed by the heating cabinet 8. It may be notified that the temperature control becomes worse when used in.

Further, when the second heating source 7 is a microwave type heating source, sparks are generated by the contact between the cooking container 300 and the wall surface of the heating chamber 8. Therefore, the determination unit 103 determines from the dimensions of the cooking container 300 whether or not the cooking container 300 may come into contact with the wall surface of the heating chamber 8, and if there is a possibility, the cooking container 300 determines. You may notify that there is a possibility of contacting the side surface of the heating chamber 8.

Returning to FIG. 5, it is determined whether or not the start of heating is selected again (S8). Here, whether or not the user starts heating again after confirming from the usage information displayed on the display unit 22 whether the cooking container 300 to be used for cooking can be used for heating by the second heating source 7. To decide. The heating control unit 101 waits without starting heating until the start of heating is selected by the user (S8: NO). On the other hand, when the start of heating is selected (S8: YES), the heating control unit 101 drives the first heating source 3 (S9). Specifically, the inverter 40 is controlled so as to drive the first heating source 3 based on the temperature set by the user, and the inverter 40 supplies electric power of a predetermined frequency to the first heating source 3.

Then, the heating drive is continued until the cooking is completed (S10: NO). Here, when the combined cooking mode is selected, the second heating source 7 is driven after the drive of the first heating source 3 is stopped. On the other hand, when the cooking is completed (S10: YES), the heating control unit 101 cuts off the power supply to the first heating source 3 or the second heating source 7, and the first heating source 3 or the second heating source 7 is turned on. It is stopped (S11). The end of cooking is executed by the user's heating stop operation or a stop command by automatic control.

As described above, in the present embodiment, the usage information of the cooking container 300 is notified before the start of heating of the cooking device 100, so that an appropriate cooking container 300 can be selected before the start of cooking. As a result, when performing combined cooking using the first heating source 3 and the second heating source 7, it is not necessary to change the cooking container 300 to another container during cooking, and the foodstuffs are replaced and the cooking container 300 is used. The labor of cleaning is reduced and the convenience is improved.

In addition, it is troublesome and difficult for the user to visually determine what kind of cooking container can be used with which heating source. On the other hand, in the present embodiment, the container information acquisition device 200 acquires the container information of the cooking container 300, and the heating cooker 100 automatically compares the information with the usage conditions, thereby causing trouble and an error in judgment. Can be reduced.

Further, by changing the cooking container 300 to another container during cooking, the temperature of the food material in the cooking container 300 is lowered, and the temperature difference between the changed container and the food material occurs. As a result, the heating cooker 100 cannot properly control the heating power, and the ingredients may be underheated or overheated, which may cause problems in the cooking finish such as burning of the ingredients or hardening of the ingredients. In addition, the cooking time or power consumption also increases due to the temperature decrease of the foodstuff in the cooking container 300. On the other hand, in the present embodiment, since it is not necessary to change the cooking container 300 to another container during cooking, it is possible to suppress a decrease in finish and an increase in cooking time or power consumption.

Further, in the combined cooking mode, it is conceivable to start the cooking preparation operation of the second heating source 7 at any timing before the start of cooking by the first heating source 3 or during cooking. In this case, if the cooking container 300 is changed to another container in the middle of cooking, the initially set temperature and heating power, and the selected automatic cooking mode are reset in consideration of the time required for changing the cooking container 300. It will be necessary to set. On the other hand, in the present embodiment, since it is not necessary to change the cooking container 300 to another container during cooking, it is not necessary to reset these.

(Modification 1-1)
The operation flow of the cooking cooker 100 is not limited to that shown in FIG. 5, and various modifications can be made. FIG. 8 is a flowchart showing the operation of the cooking device 100 in the modified example 1-1. Steps S1 to S6 are the same as those in the first embodiment. After the usage conditions and the dimensions of the cooking container 300 are compared in step S6, the determination unit 103 determines whether the dimensions of the cooking container 300 satisfy the usage conditions (S21). The usage condition is the size of the storable area in the heating chamber 8. Here, if the dimensions of the cooking container 300 satisfy the usage conditions (S21: YES), the process proceeds to step S9, and the heating control unit 101 drives the first heating source 3 (S9).

On the other hand, when the dimensions of the cooking container 300 do not satisfy the usage conditions (S21: NO), the determination unit 103 notifies the user of the usage information of the cooking container 300 (S7). Here, the display unit 22 displays "The cooking container cannot be heated on the grill" or "The cooking container cannot be stored in the grill." After that, steps S8 to S11 are executed as in the first embodiment.

When the dimensions of the cooking container 300 satisfy the usage conditions as in this modification, by omitting the notification of the usage information and the reselection of the heating start, the troublesomeness of the user is reduced and the convenience is reduced. Is further improved.

(Modification 1-2)
FIG. 9 is a flowchart showing the operation of the cooking device 100 in the modified example 1-2. Steps S1 and S2 are the same as those in the first embodiment. Then, in step S2, when the user selects the start of heating (S2: YES), it is determined whether or not the combined cooking mode has been set by the user (S31). Then, when the combined cooking mode is not set (S31: NO), the process proceeds to step S9, and the heating control unit 101 drives the first heating source 3 (S9).

On the other hand, when the combined cooking mode is set by the user (S31: YES), an instruction signal instructing to acquire the container information is transmitted to the container information acquisition device 200 via the communication unit 6 (S3). ). After that, steps S4 to S6 are executed as in the first embodiment. Then, based on the result of comparison between the dimensions of the cooking container 300 and the usage conditions, it is determined whether or not the cooking container 300 can be used in the combined cooking mode (S32). Specifically, the determination unit 103 determines that the cooking container 300 can be used in the combined cooking mode when the cooking container 300 satisfies the usage conditions and can be heated by the second heating source 7.

When the cooking container 300 can be used in the combined cooking mode (S32: YES), the process proceeds to step S9, and the heating control unit 101 drives the first heating source 3 (S9). On the other hand, when the cooking container 300 cannot be used in the combined cooking mode (S32: NO), the determination unit 103 notifies the user of the usage information of the cooking container 300 determined from the comparison result (S7). After that, the operation is terminated without driving the first heating source 3.

When the user does not perform the combined cooking mode as in this modification, that is, when only the first heating source 3 is heated, the acquisition of the container information of the cooking container 300 and the notification of the usage information are omitted. As a result, the troublesomeness of the user is reduced, and the convenience is further improved. In addition, when the user performs the combined cooking mode and the cooking container 300 is not suitable for the combined cooking mode, the usage information is notified and heating is not started to suppress erroneous operation by the user. it can.

The combined cooking mode may be cooking with three or more heating sources as well as cooking with two heating sources. In this case, in step S32, it is determined whether or not the cooking container 300 can be used with all the heating sources used in the combined cooking mode, and if there is a heating source that cannot be used even by one, the cooking container 300 is used. It is judged that it cannot be used in the combined cooking mode.

(Modification 1-3)
Further, the imaging region 210 of the container information acquisition device 200 is not limited to the one shown in FIG. 4, and various modifications can be made. FIG. 10 is a diagram illustrating an imaging region 210 of the container information acquisition device 200 in the modified example 1-3.

As shown in FIG. 10, the cooking cooker 100 in this modified example has a reference portion 24 for dimensional calculation in the center of the top plate 2. The reference portion 24 is a pattern formed by printing on the top plate 2. The container information acquisition device 200 of this modification is configured and arranged so as to include at least a part of the frame of the top plate 2, the cooking container 300, and the reference portion 24 in the imaging region 210. The width and depth of the reference unit 24 are stored in advance in the storage unit 50. The dimension calculation unit 102 obtains a similarity condition from the dimension of the reference unit 24 on the image received from the container information acquisition device 200 and the actual dimension of the reference unit 24 stored in the storage unit 50, and uses the similarity condition. The width and depth of the actual cooking container 300 are calculated. The height of the cooking container 300 is calculated from the height of the frame of the top plate 2 as in the first embodiment.

With the configuration as in this modification, the imaging region 210 of the container information acquisition device 200 can be reduced from the entire top plate 2. By reducing the field of view of the container information acquisition device 200, the imaging performance can be reduced, and the cost of the container information acquisition device 200 can be reduced. Further, not only the reference unit 24 is separately provided, but also a configuration in which the dimensions are clarified in advance, such as the glass surface on the top plate 2, the display unit 22, or the upper surface operation unit 23, may be used as the reference unit 24.

(Modification 1-4)
FIG. 11 is a diagram illustrating an imaging region 210 of the container information acquisition device 200 in the modified example 1-4. As shown in FIG. 11, the top plate 2 of the cooking device 100 in this modified example has a plurality of reference portions 24. The plurality of reference portions 24 are arranged around each heating port 21 on the top plate 2. The container information acquisition device 200 of this modification includes at least a part of the frame of the top plate 2, the cooking container 300 placed on the heating port 21 used, and the reference portion 24 arranged around the cooking container 300. It is configured and arranged to be included in the imaging region 210.

In this modification, the control unit 10 of the cooking cooker 100 identifies the heating port 21 to be used when the start of heating is selected by the input operation to the upper surface operation unit 23 or the front operation unit 5, and together with the instruction signal. , Information on the heating port 21 used in the container information acquisition device 200 is transmitted. In the container information acquisition device 200, the imaging unit 201 is movably configured, and the imaging region 210 is changed according to the information of the heating port 21 used received from the cooking device 100.

By arranging a plurality of reference units 24 as in this modification, the imaging area 210 of the container information acquisition device 200 can be further reduced. Further, even if one reference unit 24 cannot be imaged due to the shape of the cooking container 300 placed or another cooking container arranged in the vicinity of the cooking container 300, the dimensions of the cooking container 300 from the other reference unit 24 Can be calculated. As a result, the dimension detection accuracy of the cooking container 300 can be maintained regardless of the situation on the top plate 2.

In the modified examples 1-3 and the modified examples 1-4, the dimension calculation unit 102 calculates the height of the cooking container from the height of the frame of the top plate 2, but the height is limited to this. is not it. For example, the dimension calculation unit 102 may calculate the height of the cooking container 300 from the length of the shadow of the cooking container 300 in the image 250. The shadow of the cooking container 300 is formed by the lighting provided above the front side of the cooking device 100. In this case, the relationship between the length of the shadow and the height of the cooking container 300 can be obtained from information such as the height of the lighting and the position of the cooking container 300. With such a configuration, it is not necessary to include the frame of the top plate 2 in the imaging region 210, so that the imaging region 210 can be further reduced.

(Modification example 1-5)
FIG. 12 is a diagram illustrating an imaging region 210 of the container information acquisition device 200 in the modified example 1-5. The cooking container 300A in this modification is a dedicated cooking container for the cooking device 100, and can be used in all the heating ports 21 and the heating chamber 8 of the cooking device 100. As shown in FIG. 12, the cooking container 300A has an identification unit 25 on the bottom surface, which indicates that the cooking container 300A is a dedicated product of the cooking cooker 100 in advance. The identification unit 25 is a pattern formed by printing on the surface of the cooking container 300A.

The container information acquisition device 200 in this modification is configured and arranged so that the cooking container 300 placed on the heating port 21 used is included in the imaging region 210. When the identification unit 25 is included in the image received from the container information acquisition device 200, the determination unit 103 of the cooking container 100 determines that the cooking container 300A is a dedicated product of the cooking device 100. In this case, the dimension calculation unit 102 in the control unit 10 of the cooking device 100 can be omitted.

By providing the identification unit 25 as in this modification, it is only necessary to take a picture of the cooking container 300, so that the imaging area 210 of the container information acquisition device 200 can be further reduced. In addition, the processing in the control unit 10 can be simplified, and the processing load on the cooking device 100 can be reduced. The arrangement of the identification unit 25 is not limited to the example of FIG. FIG. 13 is a diagram showing an arrangement example of the identification unit 25 in the cooking container 300A of the modified example 1-5. As shown in FIG. 13, the identification unit 25 is attached to the handle of the cooking container 300A (FIG. 13 (a)), the inner surface of the cooking container 300A (FIG. 13 (b)), or the outer surface of the cooking container 300A (FIG. 13 (FIG. 13). c)) may be arranged. Alternatively, a plurality of identification units 25 may be arranged in the cooking container 300A.

In addition to indicating that the cooking container 300A is a dedicated cooking container for the cooking container 100, the identification unit 25 may also indicate information such as the dimensions, shape, or material of the cooking container 300A. In this case, the cooking device 100 determines whether or not the cooking container 300A can be used based on the information of the identification unit 25.

Embodiment 2.
Next, the second embodiment will be described. The cooking device 100A of the second embodiment is different from the first embodiment in that the shape of the cooking container 300 is identified from the container information of the cooking container 300. The other configurations of the cooking device 100A and the configurations of the container information acquisition device 200 are the same as those in the first embodiment.

FIG. 14 is a control block diagram of the cooking system according to the second embodiment. As shown in FIG. 14, the control unit 10A of the cooking cooker 100A of the present embodiment has a shape identification unit 104 as a functional unit realized by executing a program. The shape identification unit 104 identifies the shape of the cooking container 300 from the container information received from the container information acquisition device 200. More specifically, the shape identification unit 104 identifies the presence or absence of a handle in the cooking container 300.

FIG. 15 is a flowchart showing the operation of the cooking cooker 100A according to the second embodiment. The operation of the container information acquisition device 200 is the same as that of the first embodiment. Steps S1 to S4 are the same as those in the first embodiment. Then, in step S4, when the container information is received from the container information acquisition device 200, the shape identification unit 104 identifies the shape of the cooking container 300 (S41). The shape identification unit 104 identifies the presence or absence of a handle by, for example, matching with an image of a cooking container without a handle registered in advance. Alternatively, the shape identification unit 104 determines the presence or absence of a protruding region from the contour of the cooking container 300, and if there is a protruding region and the protruding region exceeds the threshold value, it may be determined that the handle is a handle. Good. Further, the shape identification unit 104 may identify the presence or absence of the handle from the difference in the color of the cooking container 300.

Subsequently, it is determined whether or not the cooking container 300 has a handle (S42). If the cooking container 300 does not have a handle (S42: NO), the process proceeds to step S5. Then, steps S5 to S11 are executed in the same manner as in the first embodiment. On the other hand, when the cooking container 300 has a handle (S42: YES), the size of the cooking container 300 including the handle and the cooking container 300 when the handle is removed from the container information received by the dimension calculation unit 102 And the dimensions of (S43).

Then, the determination unit 103 compares the usage conditions stored in the storage unit 50 with the dimensions of the cooking container 300 including the handle, and the usage conditions and the dimensions of the cooking container 300 when the handle is removed (S44). ). The usage condition is the size of the storable area in the heating chamber 8. Then, the determination unit 103 notifies the user of the usage information of the cooking container 300 determined from the comparison result (S7).

FIG. 16 is a diagram showing an example of storing the cooking container 300 in the heating chamber 8. When the cooking container 300 has a handle, whether or not it can be stored in the heating chamber 8 differs depending on the presence or absence of the handle. When the size of the cooking container 300 including the handle is larger than the size in the heating chamber 8, the determination unit 103 notifies that the cooking container 300 cannot be heated by the second heating source 7 as usage information. Further, when the size of the cooking container 300 including the handle is equal to or less than the size inside the heating chamber 8, the determination unit 103 notifies that the cooking container 300 can be heated by the second heating source 7 as usage information. Further, when the size of the cooking container 300 including the handle is larger than the size in the heating chamber 8 and the size of the cooking container 300 when the handle is removed is equal to or less than the size in the heating chamber 8, the determination unit 103 determines. By removing the handle, it is notified that the cooking container 300 can be heated by the second heating source 7.

Further, when the determination unit 103 notifies that the cooking container 300 can be heated by the second heating source 7 as usage information, the determination unit 103 notifies that the handle of the cooking container 300 is made of a material that can be used in the heating chamber 8. You may do it additionally. By checking the material of the handle, it is possible to prevent the handle from being put in the heating chamber 8 when the handle is made of a material that cannot be used in the heating chamber 8 (for example, plastic). After the usage information is notified, the same steps S8 to S11 as in the first embodiment are executed.

As described above, in the present embodiment, whether or not the handle of the cooking container 300 can be removed by notifying the usage information according to the presence or absence of the handle of the cooking container 300 before the start of heating of the cooking container 100A. Depending on the situation, the cooking container can be selected. As a result, when performing the combined cooking mode using the first heating source 3 and the second heating source 7, it is not necessary to change the cooking container 300 to another container during cooking, so that the ingredients are replaced and cooked. The labor of cleaning the container 300 is reduced, and the convenience is improved.

(Modification 2-1)
The shape identification unit 104 may identify a shape other than the handle of the cooking container 300. For example, when the second heating source 7 is a microwave type heating source and the cooking container 300 has a protrusion, sparks are generated during heating by the second heating source 7. Therefore, the shape identification unit 104 may identify the presence or absence of the protrusion in the cooking container 300. The protruding portion is, for example, an end portion having an angle of 90 ° or less. When the shape identification unit 104 determines that the cooking container 300 has a protruding portion, the determination unit 103 notifies as usage information that the shape of the cooking container 300 cannot be used for heating in the heating chamber 8.

As a result, in this modification, the cooking container is selected according to the shape of the cooking container 300 by notifying the usage information according to the presence or absence of the protruding portion of the cooking container 300 before the start of heating of the cooking container 100A. can do. As a result, when performing the combined cooking mode using the first heating source 3 and the second heating source 7, it is not necessary to change the cooking container 300 to another container during cooking, so that the ingredients are replaced and cooked. The labor of cleaning the container 300 is reduced, and the convenience is improved. In addition, it is possible to suppress the generation of sparks when the cooking container 300 is used in the heating chamber 8.

Embodiment 3.
Next, the third embodiment will be described. The cooking device 100B of the third embodiment is different from the first embodiment in that the material of the cooking container 300 is identified. Other configurations of the cooking device 100B and the configuration of the container information acquisition device 200 are the same as those in the first embodiment.

FIG. 17 is a control block diagram of the cooking system according to the third embodiment. As shown in FIG. 17, the control unit 10B of the cooking cooker 100B of the present embodiment has a material identification unit 105 as a functional unit realized by executing a program. The material identification unit 105 determines the material of the cooking container 300 from physical quantities such as a current value, a resistance value, and impedance obtained by passing a current through the first heating source 3 which is a heating coil. When the second heating source 7 is an electromagnetic induction type heating source, the material identification unit 105 uses a physical quantity such as a current value, a resistance value, or an impedance obtained by passing a current through the second heating source 7 to obtain a heating chamber. The material of the cooking container 300 in 8 can be determined.

FIG. 18 is a flowchart showing the operation of the cooking cooker 100B according to the third embodiment. The operation of the container information acquisition device 200 is the same as that of the first embodiment. Steps S1 and S2 are the same as those in the first embodiment. Then, in step S2, when the user selects the start of heating (S2: YES), the material identification unit 105 identifies the material of the cooking container 300 (S51). The identified material is temporarily stored in the storage unit 50. After that, steps S3 to S6 similar to those in the first embodiment are executed.

Then, in step S6, the determination unit 103 compares the dimensions and usage conditions of the cooking container 300, and then further compares the material and usage conditions of the cooking container 300 (S52). The usage conditions here are materials that can be used in the second heating source 7 stored in the storage unit 50. The determination unit 103 determines whether or not the material of the cooking container 300 is a material that can be used in the second heating source 7.

Then, the determination unit 103 notifies the user of the usage information of the cooking container 300 determined from the comparison result (S7). Here, even if the cooking container 300 can be stored in the heating chamber 8, if the material of the cooking container 300 is not a material that can be used in the second heating source 7, the determination unit 103 provides usage information. The cooking container 300 notifies that it cannot be heated by the second heating source 7. Alternatively, it may be notified that the material of the cooking container 300 cannot be used in the heating chamber 8 as the reason why the cooking container 300 cannot be heated by the second heating source 7.

As described above, in the present embodiment, before the start of heating of the cooking container 100B, the user is notified of the usage information according to the material of the cooking container 300 in addition to the dimensions of the cooking container 300. You can choose the right cooking container. As a result, when performing the combined cooking mode using the first heating source 3 and the second heating source 7, it is not necessary to change the cooking container 300 to another container during cooking, so that the ingredients are replaced and cooked. The labor of cleaning the container 300 is reduced, and the convenience is improved.

Embodiment 4.
Next, the fourth embodiment will be described. The cooking system of the fourth embodiment is different from the first embodiment in that it comprises a cooking cooker 100C and a terminal device 600.

FIG. 19 is a control block diagram of the cooking system according to the fourth embodiment. As shown in FIG. 19, in the present embodiment, the terminal device 600 includes an imaging unit 61, a control unit 62, and a communication unit 63. The control unit 62 includes a dimension calculation unit 621 and a determination unit 622 as functional units realized by executing a program. The terminal device 600 is a mobile terminal device with a camera such as a smartphone or a tablet PC. Further, it is assumed that the terminal device 600 obtains the usage conditions of the cooking device 100 from the manufacturer's homepage or the like and stores them in a storage unit (not shown).

The image pickup unit 61 takes an image on the top plate 2 of the cooking device 100, similarly to the image pickup unit 201 of the first embodiment. In the present embodiment, an image of the top plate 2 is taken by the user. Similar to the dimension calculation unit 102 of the first embodiment, the dimension calculation unit 621 calculates the dimensions of the cooking container 300 based on the image captured by the image pickup unit 61. Similar to the determination unit 103 of the first embodiment, the determination unit 622 creates usage information by comparing the dimensions of the cooking container 300 with the usage conditions, and transmits the usage information to the cooking cooker 100C via the communication unit 63. The cooking cooker 100C causes the display unit 22 to display the usage information received from the terminal device 600.

According to this embodiment, even if the container information acquisition device 200 is not provided, the usage information of the cooking container 300 can be notified before the start of heating of the cooking device 100C, and an appropriate cooking container 300 can be selected. This can reduce the cost of the cooking system.

The function of the terminal device 600 is not limited to the example shown in FIG. 19, and various modifications can be made. For example, the display or speaker of the terminal device 600 may function as a notification unit for notifying the usage information, and the usage information may be notified from the terminal device 600. Alternatively, the image pickup unit 61 of the terminal device 600 may acquire the container information and transmit the acquired container information to the cooking cooker 100C. Then, the dimension calculation unit 102 and the determination unit 103 of the cooking device 100C calculate the dimensions of the cooking container 300, transmit the usage information based on the determination result to the terminal device 600, and notify the usage information by the terminal device 600. You may.

Further, the control unit 62 of the terminal device 600 may further include the shape identification unit 104 of the second embodiment. Further, the cooking cooker 100C and the terminal device 600 may be configured to be able to communicate with a cloud server on the Internet, and the cloud server may have a dimension calculation unit 102, a determination unit 103, and a shape identification unit 104.

The above is the description of the embodiment of the present invention, but the present invention is not limited to the above-described embodiment, and can be variously modified without departing from the gist of the present invention. In addition, the present invention includes all combinations of configurations that can be combined among the configurations shown in the following embodiments. For example, the container information acquisition device 200 is not limited to the image imaging device, and measures the width or position of the cooking container 300 such as a displacement sensor, a distance measuring sensor, a length measuring sensor or an image sensor, or the outer diameter. It may be various sensors capable of discriminating. For example, when a displacement sensor or a distance measuring sensor is used as the container information acquisition device 200, a plurality of these sensors are provided, distances from different angles to the cooking container 300 are measured, and the measurement result is transmitted to the heating cooker 100. .. The dimension calculation unit 102 of the cooking device 100 estimates the shape of the cooking container 300 from the measurement result received from the container information acquisition device 200, and calculates the dimensions.

Further, the container information acquisition device 200 may be provided with a sensor or a function for detecting at least one of the temperature, color or material of the cooking container 300, or the position, temperature, color, etc. of the foodstuff contained in the cooking container 300. .. The sensor in this case is a photoelectric sensor such as an infrared sensor. The cooking device 100 receives information on the temperature, color, material, or arrangement of the cooking container 300 or the foodstuff from the container information acquisition device 200 together with the container information, and based on the information, the first heating source 3 or the second heating The heating of the source 7 may be controlled.

Further, the control unit 202 of the container information acquisition device 200 may have a configuration having the dimension calculation unit 102, or may have a configuration having both the dimension calculation unit 102 and the determination unit 103. In this case, the dimension calculation unit 102 and the determination unit 103 can be omitted from the control unit 10 of the cooking device 100.

Further, in the first to third embodiments, an example in which the display unit 22 of the cooking device 100 functions as a notification unit for notifying usage information has been described, but the present invention is not limited to this. For example, as a notification unit, the cooking cooker 100 may be provided with a voice output unit, and usage information may be output by voice. Alternatively, the usage information may be transmitted from the communication unit 6 to an external terminal such as a television or a PC and notified from the external terminal.

Further, the container information acquisition device 200 may be incorporated into, for example, a ventilation fan interlocking system installed above the cooking cooker 100. Alternatively, the container information acquisition device 200 may be arranged on the upper surface of the heating chamber 8 or above the wall surface, and the container information of the cooking container 300 in the heating chamber 8 may be acquired through the transmission window. Alternatively, the container information acquisition device 200 may be provided both above the cooking device 100 and above the heating chamber 8.

Further, in the above embodiment, the determination unit 103 assumes a combined cooking mode, and whether or not the cooking container 300 placed for heating in the first heating source 3 can be used in the second heating source 7. However, it is not limited to this. For example, a container information acquisition device 200 is provided in the heating chamber 8 to acquire container information, and the cooking container 300 placed for heating in the second heating source 7 is used in the first heating source 3. It may be judged whether or not it is possible. The usage conditions in this case are the dimensions of the heating port 21 or the shape and material of the container that can be used for the first heating source 3.

Alternatively, the determination unit 103 may determine whether or not the cooking container 300 can be used in all the heating sources of the cooking device 100. Specifically, the determination unit 103 may compare the dimensions, positions, shapes, and / or materials of the cooking container 300 placed on the top plate 2 with all the usage conditions. The usage conditions are the position and size of the heating port 21, the shape and material of the container that can be used for each of the first heating source 3 and the second heating source 7, and the size of the storable area in the heating chamber 8. Then, for example, when the position of the cooking container 300 is different from the position of the heating port 21, the determination unit 103 may notify the cooking container 300 to move to the center of the heating port 21 as usage information. Alternatively, for example, when the size of the cooking container 300 is larger than the size of the heating port 21 on which the cooking container 300 is placed, as usage information, the heating port 21 is small, the outside of the cooking container 300 is difficult to be heated, or the cooking container 300 It may be notified that a temperature difference occurs in the container.

The usage information notified to the user may be stored in the storage unit 50 so that the notified content can be confirmed again. Further, the storage unit 50 stores the container information of the cooking container 300 in association with the dimensions and the determination result, and when the determination unit 103 receives new container information, the storage unit 103 is based on the stored information. Usage information may be notified.

Further, in the cooking cooker 100 of the above embodiment, the main body 1 and the top plate 2 are integrally formed, and the first heating source 3 and the second heating source 7 are housed in the main body 1. However, it is not limited to this. FIG. 20 is a schematic perspective view of the cooking system in the modified example. As shown in FIG. 20, the cooking cooker 100D in this modified example includes an upper unit 1A including a top plate 2 and a first heating source 3, and a lower unit 1B including a heating chamber 8 and a second heating source 7. .. The upper unit 1A and the lower unit 1B are formed separately and are electrically connected.

1 main body, 1A upper unit, 1B lower unit, 2 top plate, 3 first heating source, 4 cover, 5 front operation unit, 6 communication unit, 7 second heating source, 8 heating cabinet, 10, 10A, 10B control unit , 20 power supply unit, 21 heating port, 22 display unit, 23 top surface operation unit, 24 reference unit, 25 identification unit, 30 temperature sensor, 40 inverter, 50 storage unit, 61 imaging unit, 62 control unit, 63 communication unit, 100 , 100A, 100B, 100C, 100D heating cooker, 101 heating control unit, 102 dimension calculation unit, 103 judgment unit, 104 shape identification unit, 105 material identification unit, 200 container information acquisition device, 201 imaging unit, 202 control unit, 203 communication unit, 210 imaging area, 250 images, 300, 300A cooking container, 400 system kitchen, 401 top plate, 402 wall surface, 600 terminal device, 621 dimension calculation unit, 622 judgment unit.

Claims (18)

A first heating source that heats the cooking container on the top plate,
A second heating source arranged at a position different from that of the first heating source,
The communication unit that receives the container information of the cooking container and
A dimension calculation unit that calculates the dimensions of the cooking container from the container information,
A determination unit that compares the dimensions of the cooking container with the usage conditions of the second heating source.
A cooking device including a notification unit for notifying usage information regarding a comparison result by the determination unit. Further provided with a heating chamber in which the second heating source is arranged,
The cooking device according to claim 1, wherein the usage conditions are the dimensions inside the heating chamber. The usage information includes whether or not the cooking container can be heated by the second heating source, the reason why the cooking container cannot be heated by the second heating source, and the case where the cooking container is heated by the second heating source. The cooker according to claim 1 or 2, which comprises at least one of the precautions. A heating control unit for controlling the first heating source and the second heating source is further provided.
The cooking cooker according to any one of claims 1 to 3, wherein the heating control unit starts heating of the first heating source or the second heating source after the notification by the notification unit. The communication unit receives information regarding the position, temperature or color of the foodstuff in the cooking container, and receives the information.
The cooking apparatus according to claim 4, wherein the heating control unit controls the first heating source and the second heating source according to the information regarding the position, temperature, or color of the food material. The cooking device according to any one of claims 1 to 5, wherein the determination unit further compares the dimensions of the cooking container with the conditions for using the first heating source. Further, a shape identification unit for identifying the presence / absence of a handle or a protrusion of the cooking container from the container information is provided.
The cooker according to any one of claims 1 to 6, wherein the usage information includes information on the handle or the protrusion. Further provided with a material identification unit for identifying the material of the cooking container,
The cooker according to any one of claims 1 to 7, wherein the determination unit compares the material of the cooking container with the conditions of use of the second heating source. The first heating source is an electromagnetic induction type heating source, a radiant electric heating source, or a gas type heating source.
The second heating source according to any one of claims 1 to 8, wherein the second heating source is an electromagnetic induction type heating source, a radiant electric heating source, a microwave type heating source, a hot air circulation type heating source, or a gas type heating source. Cooker. The cooker according to any one of claims 1 to 9, wherein the notification unit notifies the usage information only when the dimensions of the cooking container do not satisfy the usage conditions. The top plate has a reference portion that serves as a reference for calculating the dimensions of the cooking container.
The cooker according to any one of claims 1 to 10, wherein the dimension calculation unit calculates the dimensions of the cooking container based on the reference unit. The cooking container has an identification unit indicating that the cooking container is a dedicated product of the cooking device.
The cooker according to any one of claims 1 to 11, wherein the determination unit determines that the cooking container is a dedicated product when the container information includes the identification unit. The upper unit including the first heating source and
A lower unit including the second heating source and
The cooking cooker according to any one of claims 1 to 12, wherein the upper unit and the lower unit are separately formed and electrically connected. The cooking cooker according to any one of claims 1 to 13 and
A cooking system including a container information acquisition device for acquiring the container information. The heating cooking system according to claim 14, wherein the container information acquisition device is an image imaging device that captures an image including the cooking container, a distance measuring sensor that measures the distance to the cooking container, a length measuring sensor, or a displacement sensor. .. The heating according to claim 15, wherein the container information acquisition device further includes a sensor that detects at least one of the temperature, color or material of the cooking container, or the position, temperature or color of the foodstuff contained in the cooking container. Cooking system. An image pickup unit that acquires an image of a cooking container placed on a cooking device equipped with multiple heating sources,
A dimension calculation unit that calculates the dimensions of the cooking container from the image,
A determination unit that compares the dimensions of the cooking container with at least one usage condition of the plurality of heating sources.
A terminal device including a notification unit that notifies usage information regarding a comparison result by the determination unit. It is a method of notifying the usage information of a cooking container placed in a cooking device equipped with a plurality of heating sources.
The step of acquiring the image of the cooking container and
The step of calculating the dimensions of the cooking container from the image and
A step of comparing the dimensions of the cooking container with at least one operating condition of the plurality of heating sources.
A notification method comprising a step of notifying usage information regarding the result of the comparison.

Images