JP2023170913A - Cooking device and control method therefor - Google Patents

Abstract

The present invention provides a cooking device suitable for baking an object to be heated and a method for controlling the cooking device. [Solution] A cooking device for heating and cooking objects to be heated, which includes a contact heating means provided above the inside of the cooker chamber, a mounting table on which the object to be heated is placed, and a mounting table that is placed vertically. The device is equipped with a movable elevating means, and by moving the mounting table upward, the object to be heated is heated while the object is in contact with the contact heating means, and the inclination of the mounting table can be changed by the elevating means. A cooking device characterized by: [Selection diagram] Figure 5c

Description

The present invention relates to a cooking device and a method of controlling the same, and more particularly to a cooking device suitable for baking food after impregnating it with a seasoning liquid, and a method of controlling the same.

2. Description of the Related Art Various types of cooking devices for baking foods have been known. For example, Patent Document 1 includes a placing part and a lower heating part provided below the placing part, the placing part and the lower heating part are unitized as a movable body, and the movable body moves in the vertical direction. A heating cooker is disclosed that is capable of adjusting the height position and has a height position adjustment function.

Furthermore, in Patent Document 2, an opening/closing door used for taking grilled foods in and out of the grill is installed on the grill top plate, a heater is built into one side of the opening/closing door facing the inside of the grill, and a grill grate that can be moved up and down is installed inside the grill. Disclosed is a cooking device in which a cooking device is installed.

Japanese Patent Application Publication No. 2021-168735 JP2009-28460A

According to the above-mentioned patent documents, it is possible to provide a cooking device that satisfies the respective issues. However, in Patent Document 1, although a function is implemented to change the distance parallel to the heating part by changing the position of the mounting table, there is no function to change the inclination, so the object to be heated does not have a uniform thickness. If not, uneven cooking may occur. Patent Document 2 implements a function that allows the distance between the grill and the heater to be adjusted, but there is no function to change the inclination, so there is a risk that uneven cooking may occur if the object to be heated does not have a uniform thickness. .

In light of the above, an object of the present invention is to provide a cooking device suitable for baking an object to be heated, and a method of controlling the cooking device.

From the above, the present invention provides a "cooker for heating and cooking an object to be heated, which includes a contact heating means provided above the inside of the cooker compartment, and a mounting table on which the object to be heated is placed." , is provided with an elevating means that allows the mounting table to be moved up and down, and by moving the mounting table upward, the object to be heated is heated in a state where the object to be heated is in contact with the contact heating means, and the inclination of the mounting table is adjusted by the elevating means. ``A cooker characterized by being changeable.''

In addition, the present invention provides a method for controlling a cooking device for cooking an object to be heated, which comprises moving a mounting table on which an object to be heated is placed upward, and bringing the object to be heated into contact with a contact heating means. A method for controlling a cooking device, characterized by heating an object to be heated in the same state and changing the inclination of a mounting table.

According to the present invention, it is possible to provide a cooker suitable for baking an object to be heated and a method for controlling the cooker.

According to the cooking device and its control method of the present invention, the process of impregnating food with a seasoning liquid and baking it is completed inside the small cooking device, and the cooking device can ensure cleanliness because it is easy to remove. A control method can be provided. Furthermore, when baking foodstuffs, even if the thickness of the foodstuffs is uneven, the grilling can be done with little unevenness, making it possible to provide cooked foods with improved taste.

1 is a diagram showing an example of the overall configuration of a cooking device according to an embodiment of the present invention. The figure which shows the example of an assembly structure of the apparatus housed in the outer box. FIG. 1 is a diagram showing components of a cooking device according to an embodiment of the present invention. A time chart showing the flow of processing. FIG. 6 is a diagram showing a state in which the tray 6 is in contact with (for example, seated on) the lower surface of the container 4. A diagram showing a state in which the lifting means 5L and 5R are raised by the same distance and the upper part of the food material 30 is brought into contact with the hot plate 3. The figure which raised and lowered the raising/lowering distance of 5L of raising/lowering means and 5R of raising/lowering means by a different distance. The figure which shows the arrangement of the temperature sensor of a hot plate. FIG. 3 is a diagram illustrating the rotation of a tray. A time chart showing the flow of processing. 3 is a diagram showing a processing flow in the controller 13. FIG. A time chart showing the flow of processing. 3 is a diagram showing a processing flow in the controller 13. FIG. FIG. 3 is a diagram showing an example of a mounting form of the hot plate 3.

Embodiments of the present invention will be described below with reference to the drawings.

In Example 1, the configuration of a cooking appliance according to the present invention will be described. FIG. 1 shows an example of the overall configuration of a cooking device according to an embodiment of the present invention. As shown in this figure, the cooking device 1 is housed inside an outer box 2 in which a lid 2a and a lower cover 2b are rotatably connected through a rotary joint 2c, and an outer box 2 formed in a box shape. The main components are a container 4, a tray 6 stored in the container 4, lifting means 5L and 5R for raising and lowering the tray 6, and a hot plate 3 attached to the lid 2a, for example. . Although the hot plate 3 of the lid 2a has a structure in which a heater is provided inside and transmits heat to a heat transfer plate, it is also possible to have a structure in which the heat transfer plate is omitted.

FIG. 2 is an exploded view of the container 4 and tray 6 of the cooking device 1. A lower heater 8 is mounted on the surface of the lower cover 2b that is in contact with the container 4, and the container 4 can be heated from below, but it is also possible to have a configuration in which the lower heater is omitted. Further, a container temperature sensor 15 is also mounted on the lower cover 2b. The container temperature sensor 15 may be anything that can measure the temperature of the container 4, and may be a contact type sensor such as a thermocouple or thermistor, or a non-contact type sensor such as an infrared sensor. .

The tray 6 stored in the container 4 has handles 6a on both ends and holes 6b on the bottom side, and the tray 6 contains food in the container 4 containing liquid (water or seasoning liquid). By storing it, you can soak food or cook boiled food. Furthermore, when the tray 6 is lifted from the container 4, the liquid falls from the holes 6b on the bottom side, so it is possible to cook grilled food without immersion in the liquid.

FIG. 3 is a diagram illustrating the overall components of the cooking device 1. As shown in FIG. In addition to the components shown in FIGS. 1 and 2, there are a controller 13, a hot plate temperature sensor 14, an interface body side 16, an interface smartphone (smartphone)/main body, and a wireless LAN router 17, but most of these components are attached to the lid 2a. It is housed in the space formed by. The hot plate temperature sensor 14 may be mounted in the hot plate 3, or may be mounted on the lid 2a and brought into contact with the hot plate 3.

The lifting means 5L and 5R are arranged on both side walls outside the container 4, and can be raised and lowered by supporting the left and right handles of the tray 6. The elevating means 5L and 5R are internally equipped with a motor, a gear, and an elevating amount sensor, and can be moved to any desired position and stopped by a command from the controller 13.

The interface body side 16 of the cooker 1 is wirelessly connected to the interface 16 of a smartphone or a wireless LAN router, so that the start can be controlled from an external device such as a smartphone, or the set temperature can be displayed on the smartphone and the rest can be controlled. It is possible to enable external monitoring by presenting information on time and completion of cooking. Note that the control and monitoring function of the interface 16 in the illustrated example may be performed in the main body of the cooking appliance 1.

FIG. 4 is a diagram illustrating a series of cooking operations using the cooking device 1 of the first embodiment, and shows a series of processing steps using the elevating means 5 for the tray 6, which is a unique structure of the cooking device 1. Illustrated. The cooking using the tray lifting means 5 can be used for "grilling", "steaming", "simmering", "low-temperature cooking", etc., and "grilling" is illustrated in FIG. 4.

In step A of the process shown in FIG. 4, the container 4 containing the tray 6 is set inside the lower cover 2b. In step B, ingredients (for example, meat) 30, enzymes, and seasoning liquid are put into the container. Stage C involves cooking in a seasoning liquid. Cooking in a seasoning liquid includes one or both of a process of softening foods using enzymes and a process of cooking at low temperatures (for example, 40 to 60 degrees). Hereinafter, the process of softening foods using enzymes will be referred to as first-stage cooking, and the process of cooking at low temperatures will be referred to as second-stage cooking.

According to the first stage cooking, the food material 30 can be made soft by quickly decomposing the structure of the food material 30. For example, if protease, which is a protein degrading enzyme, is used, the food material 30 such as meat or fish can be softened. In addition, the lower heater 8 is energized and used to maintain the temperature at a low temperature (for example, 40 to 60 degrees), creating an environment in which the enzyme reaction can easily proceed.

Note that the temperature at this time is detected, for example, the temperature of the container 4 by a container temperature sensor 15 attached to the inside of the lower cover 2b. Further, the temperature at this time is a temperature at which the enzyme used easily reacts, and it is preferable that it can be set as appropriate depending on the type of enzyme. For example, when meat is used as the food material 30 and protease is used as the enzyme, the temperature inside the container 4 is kept between 40 degrees and 60 degrees by controlling the lower heater, since the optimum enzyme activity is between 40 degrees and 60 degrees. Set to maintain. Note that the enzyme is deactivated at high temperatures and cannot promote the decomposition of the food material 30, so the temperature inside the container 4 is controlled to be maintained at a constant temperature so that the temperature does not reach high.

According to the second-stage cooking, heating is performed at a temperature range in which hardening of the food (mainly meat here) is difficult to proceed, for example (55 degrees to 70 degrees). The Ministry of Health, Labor and Welfare stipulates that meat be heat sterilized at 75 degrees 1 minute or an equivalent level, so there are equivalent heat sterilization conditions such as 67 degrees 8 minutes and 65 degrees 15 minutes. The parameters are preset in the controller 13, and are called up and executed by the user's menu selection. Further, these temperatures are controlled in the same manner as in the first stage cooking.

When performing second-stage cooking following first-stage cooking, the temperature of first-stage cooking is desirably lower than the temperature of second-stage cooking in order to minimize the progress of hardening of the foodstuff.

When only second-stage cooking is performed, it is desirable to include an auxiliary material such as potato starch as a water-retaining material in the seasoning liquid in order to prevent moisture, fat, etc. from leaking out of the food. Furthermore, when using these auxiliary materials, it is necessary to control them so as not to exceed the gelatinization temperature of starch (87 degrees) in order to maintain suitable circulation of the seasoning liquid and reduce temperature unevenness.

In step D of FIG. 4, the position of the tray 6 is raised within the container 4 by pushing up the handle 6a provided on the tray 6 using the tray lifting means 5 provided outside the container 4, which is a unique structure of the cooking appliance 1. Let the seasoning liquid drain for a certain period of time. For this purpose, for example, the tray 6 can be raised and lowered by providing a power transmission means (elevating mechanism) on the outside of the container and engaging a contact part such as a handle provided on the tray 6 on the other hand. .

In step E, the position of the tray 6 is further raised, the upper surface of the food material 30 is brought into contact with the hot plate 3, and baking is performed. In the case of the baking process, the hot plate 3 attached to the lid 2a is energized and used to perform the baking process. The time and temperature of the baking process are adjusted using cooking parameters prepared in advance. It is known that the food material 30 (meat here) undergoes a Maillard reaction at around 155 degrees and its flavor increases, and it is desirable to bake the food at around this temperature. Note that the temperature at this time is detected by a hot plate temperature sensor 14 attached to the upper surface of the hot plate 3, for example, the temperature of the food material 30.

In step F, in order to finish baking, the position of the cooking tray 6 is lowered and the contact between the hot plate 3 and the food material 30 is severed. At stage G, cooking is complete.

According to the series of cooking processing steps shown in FIG. 4, the tray 6 in the cooking device 1 of the present invention is positioned at three height positions by the elevating means 5. One is the height position when the tray 6 is stored in the container 4 in the lower cover 2b shown in step C, and the second is the height position shown in step E when the tray 6 is lifted and the hot plate 3 and food 30 is the height position when making contact, and the third is an intermediate height position such as when taking out the food shown in stages B and F.

In particular, as shown in the steps C→D→E→F in FIG. 4, the cooker according to the embodiment of the present invention has a hot plate (contact A heating means), a tray (mounting table) on which the object to be heated is placed, and an elevating means that allows the tray to be moved up and down. This cooking device is designed to raise an object to be heated, bring it into contact with a hot plate, and then bake the object, and then lift the object away from the hot plate using an elevating means to finish the baking.

In the present invention, the hot plate 3 and the food material 30 are brought into contact with each other in step E of the series of processes described above, and the work of browning the food material is optimally performed.

5a, 5b, and 5c are views of a cross section passing through the center of the cooking device of Example 1, viewed from the front. Note that the side of the rotating coupling portion 2c of the cooker in FIG. 1 is referred to as the rear, and the side where the lid 2a and the lower cover 2b engage is referred to as the front.

Figure 5a shows the tray 6 contacting (eg sitting) on the underside of the container 4. A lower heater 8 is provided on the upper surface of the lower cover 2b, and a hot plate 3 and a hot plate temperature sensor 14 are provided inside the lid 2a.

FIG. 5b shows a state in which the lifting means 5L and 5R are raised by the same distance, and the upper part of the food material 30 is brought into contact with the hot plate 3. The food material 30 is not necessarily flat, and often has different thickness on the left and right sides as shown in the figure. If the food material 30 is thicker on the left and thinner on the right as shown in the figure, the contact distance with the hot plate 3 is only near the left side, and baking cannot be performed in areas that are not in contact because the heat from the hot plate 3 is not transmitted. This condition is unfavorable in terms of flavor and appearance.

FIG. 5c is a diagram in which the elevating distances of the elevating means 5L and the elevating means 5R are raised by different distances. In the example shown in the figure, the lifting distance of the lifting means 5L is controlled to be short and the lifting distance of the lifting means 5R is controlled to be long, and the tray 6 supported by the lifting means 5L and 5R rotates counterclockwise in the plane of the paper. The contact area between the hot plate 3 and the food material 30 is increased, and the baking area can be increased. In order to raise the lifting distances of the lifting means 5L and 5R by different distances, the reaction forces applied to the lifting means 5L and 5R may be controlled to be equal, or the lifting means 5L and 5R may be mechanically controlled. It may also include a spring element.

In addition, as shown in FIG. 6, two hot plate temperature sensors 14R and 14L are provided on the left and right sides, and the contact situation in the left and right direction is determined by comparing the amount of temperature drop when the food 30 and the hot plate 3 come into contact with each other. A method may also be adopted in which the inclination of the tray is changed by changing the amount of elevation of the elevating means.

FIG. 7 is a side view of the main body viewed from the right with the lid 2a removed for explanation. As shown in the figure, the portion of the lifting means 5R in contact with the tray 6 is formed in a convex arc shape, and the portion of the tray 6 in contact with the lifting means 5R is formed in a concave arc shape, so that the tray 6 It can swing back and forth around the center point O. Further, the center of gravity G of the tray 6 and the food material 30 is below the center point O, and the tray 6 and the food material 30 are in a substantially horizontal position unless an external force is applied thereto.

Similar to the situation described in FIG. 5, the thickness of the food material 30 is often different at the front and back. When the tray 6 rises and the food 30, which has different thicknesses at the front and back, comes into contact with the hot plate 3, the tray 6 and the food 30 rotate around the center point O, ensuring a large contact area between the hot plate 3 and the food 30. be able to.

The functions of tilting the tray 6 horizontally and forward and backward as described above can be provided at the same time, or only one of the functions may be provided.

FIG. 12 shows an example of how the hot plate 3 is mounted. This figure shows how the hot plate 3 is mounted inside the lid 2a, with the lid 2a removed. The hot plate 3 is mounted on the lower surface of the swinging part 40, and the swinging part 40 is mounted so as to be pitch rotatable with a pin provided on the lower surface of the swinging support part 41 through a long hole 40H, and The portion 41 is fixed to the inner lower surface of the lid 2a. In addition, since the swinging section 40 is connected through the long hole 40H, it also has a degree of freedom in roll and a degree of freedom in the vertical direction corresponding to the gap between the long holes 40H, and normally the hot plate 3 and the swinging section 40 are Due to its weight, it is supported in a hanging state on the upper surface of the elongated hole 40H, but as the tray 6 rises, it is lifted by the food 30, and the hot plate 3 and the swinging section 40 are pitched so as to follow the slope of the upper surface of the food 30.・Perform roll rotation.

In the above description, the hot plate 3 may be any heating means as long as it can directly heat the food by contacting the food and brown the food by baking. In this sense, the hot plate 3, including its substitutes, can be called contact heating means.

In particular, as shown in FIGS. 5c and 7, the cooking device according to the embodiment of the present invention has a hot plate (contact heating means) provided above the interior of the cooking device chamber, and an object to be heated. It is equipped with a tray (mounting table) on which the tray is placed, and a lifting means that allows the tray to be moved up and down, and when the tray moves upward, the object to be heated is heated in a state where the object to be heated is in contact with a hot plate, This is a cooking appliance in which the inclination of the tray can be changed by means of raising and lowering.

In Example 2, a method of controlling a cooking device using the cooking device 1 described in Example 1 of the present invention will be described, and mainly the control of baking at stage E in FIG. 4 will be described. As mentioned above, the food has reached a cooked state at stage C in FIG. .

FIG. 8 shows the temperature of the hot plate 3 (upper part of FIG. 8) and the tray position ( FIG. 8, bottom) is a time chart showing the timing chart shown in FIG. 8, which is divided into three stages from stage Sa0 to stage Sa2. Tray position P0 is a position where the food is above the seasoning liquid, and tray position P1 is a position where the top surface of the food is in contact with the hot plate.

The 0th stage Sa0 is a state in which the processing in the seasoning liquid has been completed and the tray 6 and the food 30 have been lifted from the liquid into the air by the lifting mechanism 5 (stage D in FIG. 4). starts preheating for firing. Preheating is performed with firing start temperature T2 as a target value.

The first stage Sa1 is a firing stage (stage E in FIG. 4). When the hot plate temperature reaches T2, the tray position is raised to P1, food is brought into contact with the hot plate, and heat input is started. When heat input begins, heat rapidly moves from the hot plate to the food, causing the hot plate temperature to drop. When the temperature drops to the firing interruption temperature T1, it is determined that the firing has ended, and in step Sa2, the tray position is lowered to P0, and the firing is completed (step F in FIG. 4). Note that the hot plate temperature is detected by the hot plate temperature sensor 14, and thereby the food temperature can be estimated.

FIG. 9 is a processing flow when executed in the controller 13 of the cooking appliance when baking. Processing when executing the time chart of FIG. 8 is executed along this flow. The processing in FIG. 9 is performed using a calculation unit of a computer, and processing step Sb0 is performed in a state where the cooking in the seasoning liquid has been completed and the tray 6 and the food 30 are in the position raised from the seasoning liquid, and the process is performed for baking cooking. In this step, the hot plate is energized to start preheating to the firing start temperature T2.

In processing step Sb1, the temperature of the hot plate is acquired by the hot plate temperature sensor 14 shown in FIG. 3, and it is determined whether the temperature has reached firing start temperature T2. When the hot plate reaches the firing start temperature T2, the process moves to processing step Sb2.

In processing step Sb2, the tray is raised, the food is brought into contact with the hot plate, and baking is started. When food comes into contact with the hot plate, heat transfers from the hot plate to the food, and the temperature of the hot plate begins to drop.

In processing step Sb3, it is monitored to see if the hot plate temperature does not fall below the temperature required for firing, and when the hot plate temperature falls below the firing interruption temperature T1, the tray is processed and separated from the hot plate, and baking is completed in processing step Sb4. . It is preferable that the firing interruption temperature T1 is determined based on the menu selected before the start of cooking and the values in the database Sb7 measured in advance, and can be selected according to the user's preference.

In Example 3, similarly to Example 2, control of firing at stage E in FIG. 4 will be described. As mentioned above, the food has reached a cooked state at stage C in FIG. . Further, in this embodiment, since the completion of baking is determined based on the amount of heat input to the food, it is more suitable for use in foods where the amount of heat input needs to be managed more strictly than in the second embodiment.

FIG. 10 shows the temperature of the hot plate 3 (upper part of FIG. 10) and the tray position ( FIG. 10) is a time chart showing the amount of heat input into the food (in FIG. 10), which is divided into six stages from stage S0 to stage S5. Note that the tray position P0 is a position where the food is above the seasoning liquid, and the tray position P1 is a position where the top surface of the food is in contact with the hot plate. Moreover, the amount of heat input Q indicates the amount of heat transferred when the heated hot plate and the food contact.

In the 0th stage S0, the processing in the seasoning liquid has been completed, and the tray 6 and the food 30 have been lifted from the liquid into the air by the lifting mechanism 5. Here, the hot plate 3 is used as a standby for baking. Start heating. Preheating is performed with firing start temperature T2 as a target value.

The first stage S1 is a stage in which firing is performed. When the hot plate temperature reaches T2, the tray position is raised to P1, food is brought into contact with the hot plate, and heat input is started. When heat input begins, heat rapidly moves from the hot plate to the food, causing the hot plate temperature to drop. When the temperature drops to the firing interruption temperature T1, the process moves to the second stage S2.

The second stage S2 is a stage in which baking is interrupted by lowering the tray to P0, that is, separating the hot plate and the food material, and the reduced hot plate temperature is heated again to the baking start temperature T2.

When the hot plate temperature reaches T2, the process moves to the third stage S3, where the tray is raised again to P1 and firing is performed. Similarly, when the hot plate temperature falls to T1, the process moves to the fourth step S4, and the hot plate temperature is reheated. When the hot plate temperature reaches T2, the process moves to the fifth step S5 and firing starts. Here, the heat input increases during the firing stage, but when it reaches the firing completion heat input Q1, the tray is lowered to P0 and the firing ends.

The amount of heat input is calculated from the heater output, the time that the hot plate is in contact with the food, the mass of the hot plate, the specific heat, and the temperature drop width. The first, third, and fifth stages are successively compared and the firing is completed when the firing completion heat input amount Q1 is reached.

Furthermore, the user can select the finish of the cooking based on the user's preference, and determine the baking completion heat input Q1 accordingly. Here, an example is shown in which the baking ends at the fifth stage, but depending on the finish of the cooking and the parameters of the cooker, there may be a case where the baking completion heat input Q1 is reached at the first stage and the baking ends.

In addition, in the above example, firing is interrupted using the hot plate temperature as the main criterion, but the firing time for each stage is determined in advance, and the firing is interrupted and then fired again depending on the user's preference. It may also be a method of determining the number. If the baking time for each stage is too long, the amount of heat input into the food increases and the taste may be impaired, so it is desirable that the baking time for each stage be relatively short, such as within 1 minute.

FIG. 11 is a processing flow when executed in the controller 13 of the cooking device when baking is performed. The processing when executing the time chart of FIG. 10 is executed according to this flow. The process shown in FIG. 11 is performed using the arithmetic unit of a computer, and in process step St0, the cooking in the seasoning liquid has been completed and the tray and the food are in the position where they have been raised from the seasoning liquid. This is a step of applying electricity to the plate and starting preheating to the firing start temperature T2.

The processing step St1 is a step in which the temperature of the hot plate is acquired by the hot plate temperature sensor 14 shown in FIG. 3, and it is determined whether the temperature has reached the firing start temperature T2. When the hot plate reaches the firing start temperature T2, the process moves to processing step St2.

In processing step St2, the tray is raised, the food is brought into contact with the hot plate, and baking is started. When food comes into contact with the hot plate, heat transfers from the hot plate to the food, and the temperature of the hot plate begins to drop.

In processing step St3, it is monitored whether the hot plate temperature does not fall below the temperature required for baking, and when the hot plate temperature falls below the baking interruption temperature T1, the process returns to processing step St0, and the tray is lowered to a position away from the hot plate. Stop baking and heat the hot plate again.

In processing step St4, the amount of heat input Q is calculated from the temperature drop width, hot plate specific heat, hot plate mass, heater output, and firing time. In processing step St5, the heat input amount Q calculated in St4 is compared with the preset firing completion heat input amount Q1, and if it exceeds, proceed to St6, and if not, return to processing step St2 to continue baking. At this time, the baking completion heat input Q1 is determined based on the menu selected before the start of cooking and the values in the database St7 measured in advance, and it is desirable that the amount can be selected according to the user's preference. In processing step St6, the tray is lowered to separate the hot plate and the food, and baking is completed.

1: Cooker 2: Outer box 2a: Lid 2b: Lower cover 2c: Rotating joint 3: Hot plate 4: Containers 5L, 5R: Lifting means 6: Tray 8: Lower heater 13: Controller 14: Hot plate temperature sensor 15: Container temperature sensor 16: Interface body side 17: Interface smartphone (smartphone), body or wireless LAN router

Claims (5)

A cooking device that heats and cooks an object to be heated,
A contact heating means provided in the upper part of the interior of the cooking appliance cabinet, a mounting table on which the object to be heated is placed, and a lifting means that allows the mounting table to be moved up and down, the mounting table being moved upward. A cooking appliance characterized in that the object to be heated is heated in a state where the object to be heated is in contact with the contact heating means, and the inclination of the mounting table can be changed by the elevating means. The cooker according to claim 1,
A cooking appliance characterized in that the elevating means is provided on the left and right sides, and the inclination of the mounting table in the left-right direction can be adjusted by changing the amount of movement of the elevating means on the left and right sides. The cooker according to claim 2,
A cooking appliance characterized in that a contact portion of the elevating means with the mounting base has a shape that is swingable in the front and rear directions, and the tilt of the mounting base can be adjusted in the front and rear directions. The cooker according to claim 2 or 3,
A first temperature measuring means and a second temperature measuring means are provided on the left and right sides for measuring the temperature of the contact heating means, and the object to be heated placed on the mounting table is brought into contact with the contact heating means by the elevating means. comparing the first temperature obtained by the first temperature measuring means and the second temperature obtained by the second temperature measuring means, and changing the inclination of the mounting table by the elevating means; Featured cooking equipment. A method for controlling a cooking device that heats and cooks an object to be heated, the method comprising:
The method is characterized in that a mounting table on which an object to be heated is placed is moved upward, and the object to be heated is heated while the object is in contact with a contact heating means, and the inclination of the mounting table is changed. How to control the cooker.

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