JP2979654B2 - Cooking device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an object to be cooked which automatically judges whether or not the contents of the object to be cooked have moisture, prevents burning in the case of the thing having moisture, and prevents the object to be cooked without moisture. The present invention relates to a cooker for realizing safe and secure cooking that prevents oil fires.

[0002]

2. Description of the Related Art A conventional cooker of this type is shown in FIGS.
It is shown in FIG. FIG. 10 is a front perspective view of a conventional gas cooker of this type, and FIG. 11 is an enlarged front view of the operation panel 1.

Conventional example 1 As shown in FIG. 10, a cooker includes an operation panel 1, a stove burner 2, a combo 3, a heat control knob 4, a pot bottom temperature sensor 5, an ignition fire extinguishing button 6, and the like. When cooking, a cooking menu in the operation panel 1 (FIG. 11)
Select a key suitable for the purpose of cooking and press the ignition button 6 to use it. However, there is an inconvenience that the purpose is not achieved unless the desired cooking content and the cooking mode of the operation panel 1 match. In addition, the overheat prevention device (automatically extinguishes the oil at 250 ° C to prevent oil fires) operates automatically, but the non-stick prevention device does not automatically operate, and it is difficult for elderly and young people to understand how to use it. It was not used much because it was bothersome.

Conventional example 2 In order to judge a food containing water, a "water heater key" 7 (automatically extinguishes when hot water is boiled) and a "boiled food key" 8 (if boiled) are provided on the keys of the operation panel 1 shown in FIG. was equipped with a high-precision boiling detection means in order to accurately realize the cooking object of simultaneously operating the automatic fire extinguishing timer like you automatically switch to simmer firepower) that operates to preset after boiling. FIG. 12 shows an example of a conventional boiling detection method. The temperature rise value (da) per hour (dT) is calculated from the time when the temperature of the pan bottom sensor reaches 78 ° C., the amount of water is estimated from the magnitude of the temperature gradient (the magnitude of da), and the temperature gradient state. Estimate the boiling prediction point (ka) according to (da),
The boiling point (f) is determined based on a predetermined comparison value between the temperature rise value (da1, da2...) For each unit elapsed time after reaching the boiling prediction point (ka) and the temperature rise value provided for each amount of water.
It consists of a considerably complicated program for detecting p). Thus will be used many areas of microcomputer (hereinafter referred to as microcomputer), the capacity of the large number of stove a place controlled by a single microcomputer, the device adopting a boiling detection method for all stove if Was difficult from. In addition, it was inconvenient to stir or add water during the period from 78 ° C. or higher to the determination of boiling in order to improve boiling accuracy.

Conventional Example 3 Further, when the temperature of the pot bottom temperature sensor 5 rises by 13 deg from the boiling temperature, the temperature is set to the scorching temperature (fg) and the fire is automatically extinguished. However, a difference in heat conduction depending on the material and thickness of the pot and a rise in temperature when the content of the object to be cooked is high and low are different. If it is determined that the non-sticking temperature (fg) has been reached at the same temperature rise value (13 deg), the one with less juice has a disadvantage of sticking tendency. But one
If the temperature is lowered below 3 deg, the non-sticking device may be activated before the boil-down occurs and the premature cut may occur.
There is a problem that it cannot be set below deg.

Conventional Example 4 In the conventional overheat prevention device, the temperature of the pan bottom sensor 5 is 250 ° C.
Because it is set to operate before and after, for example, when no key is input on the operation panel 1, the overheat prevention device is automatically set and the fire automatically extinguishes when the temperature of the bottom sensor of the pot reaches 250 ° C. was there.

Conventional example 5 In addition, when a series of operations such as adding water and boiled after frying vegetables in cooking of curry or the like are performed, the temperature rises when frying the vegetables, and after adding water etc., the temperature rises. Even at low temperatures. Therefore, when performing cooking that requires a series of actions such as boiling and then boiling ,
Since it is not possible to automatically switch between the overheat prevention and the non-sticking prevention, there is an inconvenience in that it is necessary to add water or the like after fry the vegetables and then make a key input on the operation panel 1.

[0008]

As described above, in the conventional cooking device, since the handling is troublesome and the range of use of the microcomputer on one stove is wide, a large number of stoves cannot be operated by one microcomputer. And other issues.

[0009] The present invention has been made to solve the above problems, and has as its object to provide a cooker having the functions described below. (1) Discrimination of the type of food to be cooked , especially water cooking and stir-fry
Provide a cooker that can clearly determine the cooking process. (2) To provide a cooker having a function of determining whether an object to be cooked is water cooking, stir-fry cooking, or oil cooking. (3) To provide a cooker having a function of preventing burning by performing at least one of a warning and a heating value control when water cooking reaches a burning determination temperature. (4) When the water cooking reaches the determination temperature for scorching, if the temperature falls below the determination temperature due to “stirring” or “addition of food” within a certain period of time, heating is continued for a certain period of time. Provided is a cooking device having a function of stopping heating if the temperature does not drop below a determination temperature. (5) When the temperature of the cooked food approaches the overheating prevention temperature while cooking the stir-fry or oil, control the calorific value to prevent the temperature from rising and nevertheless prevent the temperature from overheating. Provided is a cooker having a function of stopping heating when a temperature is exceeded.

[0010] preventing overheating for a series of operations such boil down after fried to provide a cooker having an automatically switching function nonstick.

The present invention achieves the above objects .

[0012]

In order to achieve the above-mentioned object, the present invention has a configuration described later. (1) Heating means for heating a pot in which food is placed, heating control means for controlling the amount of heat generated by the heating means, temperature detecting means for detecting the temperature of the pan, and the temperature obtained by the temperature detecting means. From the determination of the temperature change characteristics in the boiling state of the moisture, it is determined whether the cooking object is fried food cooking, oily food cooking, or watery food cooking, and after a predetermined time elapses when it is determined that the cooking is oily or stir-fry cooking A water presence / absence determining means for determining the food again, and a predetermined temperature after the start of boiling.
A non-sticking determining means for detecting the rise,
Dangerous temperature at which the food becomes overheated and fire may occur
An over-temperature that detects that the overheat prevention temperature
Heat prevention determination means, and the presence or absence of moisture
At the time of determination of cooking with water, the non-sticking determination means
The heating control means is provided to prevent the object to be heated from being scorched.
The calorific value of the heating means is controlled through a step to determine the presence or absence of the moisture.
When determining oil cooking or stir fry cooking
Prevents overheating of the object to be cooked by the overheating prevention determining means.
The heating value of the heating means through the heating control means
It was configured to control . (2) heating means for heating the pot in which the food is placed, heating control means for controlling the amount of heat generated by the heating means, temperature detecting means for detecting the temperature of the pan, and detecting the temperature of the temperature detecting means to be boiling. Within the temperature band, the average value of the temperature gradient of the temperature gradient average value detecting means for detecting the average value of the temperature gradient due to the temporal change of the temperature of the temperature detecting means is equal to or less than a predetermined value, and
When the temperature gradient is equal to or less than a predetermined value, a determination signal indicating that the food is cooked is issued, and the temperature gradient does not become equal to or less than a predetermined value within a range of the boiling detection temperature band, and the average value of the temperature gradients of the temperature gradient average value detecting means is reduced. When the temperature is equal to or more than a predetermined value, a determination signal for stir-fry cooking is issued, and the temperature gradient does not fall below a predetermined value within the range of the boiling detection temperature band, and the average value of the temperature gradient of the temperature gradient average value detecting means is a predetermined value. When it does not become less than or equal to the above, a determination signal of oil cooking is issued, and with respect to stir-fry cooking or oil cooking, when the temperature of the temperature detecting means becomes a predetermined temperature or less after the food determination, the moisture presence / absence determining means for performing the cooking determination again. . (3) The boiling temperature when the presence or absence of moisture is determined by the moisture presence / absence determining means is compared with a predetermined heat transfer determination predetermined value. If the boiling temperature is lower than the heat transfer determination predetermined value, the scorch determination temperature is determined. The heat transfer speed discrimination is a temperature obtained by adding a predetermined coefficient of high heat transfer to the boiling temperature, and if the boiling temperature is higher than the predetermined value of heat transfer discrimination, the scorching determination temperature is a temperature obtained by adding a predetermined heat transfer coefficient to the boiling temperature. Means for warning when the temperature of the temperature detecting means has reached the temperature for determining sticking, and determining whether or not to prevent sticking, which performs at least one of heat generation amount control operations. (4) A non-sticking determination unit that performs at least one of a warning and a calorific value control operation when the temperature of the temperature detection unit reaches the non-sticking determination temperature. At least one of a warning and a calorific value control and a time limit timer means are activated when the temperature reaches the burning determination temperature, and the heating operation of the heating means is not stopped within a predetermined time of the time limit timer means. When the temperature of the temperature detecting means has dropped from the scorching determination temperature due to `` stirring '' or `` addition of food '' due to a secondary action, the time limit timer means is released, and the heat generation of the heating means is continued,
The heating operation of the heating means is stopped when the temperature of the temperature detecting means is higher than the non-sticking temperature when a predetermined time of the time limit timer means has elapsed. (5) When the moisture presence / absence determination means determines that the cooking is oily cooking or stir-fried cooking, it is detected that the object to be cooked has reached an overheating prevention temperature that is a predetermined value lower than a dangerous temperature at which a danger of fire may occur due to overheating. Overheating prevention determining means for outputting a signal at the time of heating, the overheating prevention determining means includes an overheating prevention temperature which is predetermined in the overheating prevention determining means before reaching an overheating prevention temperature at which the object to be cooked is overheated and a danger of fire does not occur. Warning, and the amount of heat generated by the heating control means is controlled so that the temperature of the temperature detection means is reduced to be equal to or lower than the overheating prevention temperature, at least one of the operations is performed. When the temperature exceeds the overheating prevention temperature, overheating of the heating control means is stopped.

[0013]

According to the present invention, the presence or absence of moisture is determined by the above configuration.
Judge the food by means, once stir-fry or oily
If it is determined that the food is cooked,
It is possible to judge a good food. Therefore, the ignition, the food only extinguishing button operation safety and security in accordance with the precise <br/> determined each cooking purposes or cooking or not containing water, to realize a fail less cooked.

[0014]

Embodiments of the present invention will be described below with reference to the accompanying drawings. Parts having the same functions as those of the related art are given the same reference numerals, and description thereof is omitted. 1 to 6, FIG.
1 is a front perspective view of a gas cooker according to one embodiment of the present invention,
FIG. 2 is a view showing a schematic configuration of an electronic circuit including a control path of a gas as a heating means and a microcomputer. 3 to 6 show configuration diagrams mainly using a microcomputer.

FIG. 1 shows that only the ignition / extinguishing button 6 and the heating power control knob 4 need to be operated.

FIG. 2 is a block diagram of one of the heating units, which is constituted by a plurality of heating units, which are heating units. Is shown.

The heating means 10 comprises a main valve 13 for mechanically opening and closing the gas by operating the gas conduit 12, the ignition and extinguishing button 6, the heating power control lever 4, and the ignition and extinguishing button 6, and a safety valve for opening and closing the gas by electronic control. 14, a lead wire 14a of the safety valve 14, a heating power adjustment mechanism 15 for manually adjusting the heating power by operating the heating power adjustment lever 4, an electromagnetic valve 16 for setting a minimum gas flow rate by electronic control, a lead wire 16a of the electromagnetic valve, When the solenoid valve 16 is closed, a bypass nozzle 17 for setting the minimum gas flow, a main nozzle 18 for setting the maximum gas amount, and a switch 19 that operates in conjunction with the ignition / extinguishing button 6, a switch lead wire 19 a, a stove burner 2, It comprises at least a pot bottom temperature sensor 5, an ignition electrode 20, and an ignition electrode lead wire 20a.

The electronic circuit block 11 is connected to a power supply circuit 23 via a power supply switch 22 from a power cord 21 for AC 100 V, and is connected to each electronic circuit block 1 from the power supply circuit 23.
1 is supplied with power. The electronic circuit blocks 11 required according to the number of stoves are roughly classified as shown in FIG. 3, such as a heating control unit 24, a temperature detection unit 25, a moisture presence determination unit 26, a non-stick prevention determination unit 27, and an overheat prevention determination unit 28. , An ignition device 30 shown in FIG.
9, a warning lamp 9 (see FIG. 1) .

When a power supply is connected to the electronic circuit, the power switch 22 is turned on, and the ignition / extinguishing button 6 is operated in the above-described configuration, the stove switch 19 is linked and turned on, and the safety valve 14 controlled by the heating control means 24, Electric power is supplied to the valve 16, and the safety valve 14 and the solenoid valve 16 are opened. One of the gases from the gas conduit 12, the main valve 13, the safety valve 14, and the heating power control mechanism 15 reaches the main nozzle 18 through the solenoid valve 16 and the other through the bypass nozzle 17, and is supplied to the burner 2, and the stove switch is turned on. The gas of the burner 2 is ignited by the spark of the ignition electrode 20 by the high voltage transmitted from the igniter 30 that operates for a limited time from the time when the combustion starts.

In the initial ignition state, the temperature of the object to be cooked is also close to room temperature, and therefore the temperature of the pan bottom temperature sensor 5 is also close to room temperature .
In this state, the safety valve 14 and the solenoid valve 16 are in an open state, and the amount of generated heat can be adjusted by operating the heating power adjustment mechanism 15 by the heating power adjustment lever 4 to set the user's desired heating power. The amount of heat generated by the heating power adjusting mechanism 15 at the time of the minimum heating power adjustment is set in advance to be substantially the same as the minimum regulated gas amount flowing out of the bypass nozzle 17 when the solenoid valve 16 is turned off. Therefore, even if the solenoid valve 16 is not provided, by manually adjusting the heating power control lever 4 to the minimum position, the solenoid valve 14 can be substituted. The fire is extinguished by operating the ignition / extinguishing button 6 or by stopping the power supply to the safety valve 14.

When the above combustion state is continued, the temperature of the object to be cooked rises, but the resistance change of the pan bottom temperature sensor 5 using a thermistor as a temperature measuring element also changes at the same time. The state of this resistance change is input to the electronic circuit block 11 via the pan bottom temperature sensor lead wire 5a. Electronic circuit block 11
Inside, a temperature detecting means 25 for adding or subtracting a predetermined coefficient to or from a temperature value of the pot bottom temperature sensor 5 and changing the resistance value into a temperature is constituted.

FIG. 3 shows the basic structure of the various judging means. The heating means 10 controlled by the heating control means 24 is shown in FIG.
The heating state of the pot in which the food is placed is detected by the temperature detecting means 25 by the heat generated by the heat, and the presence / absence determining means 26 determines whether the cooking is water cooking, oil cooking or stir-fry cooking. The means is operated to monitor the scorching of the object to be cooked, and when the scoring temperature is reached, a control signal is sent to the heating control means 24 and the warning means 29. On the other hand, at the time of cooking oil or stir-fry, the heating prevention determining means 28 is operated,
It is configured to monitor overheating of the object to be cooked and send a control signal to the heating control means 24 and the warning means 29 when the temperature reaches the overheating prevention temperature.

By taking the basic configuration shown in FIG. 3,
Conventionally, the operation of selecting a menu to be cooked from the cooking menu in the operation panel 1 for cooking selection in advance can be omitted, and it can be used with the same feeling as an ordinary cooking stove without a safety function, so that the elderly and young people can use it. In use, it can be used without any trouble and safety can be ensured.

FIG. 4 explains the contents of the water presence / absence determining means 26. The temperature of the temperature detecting means 25 (hereinafter referred to as "detection temperature") is taken into the water presence / absence determining means 26 at predetermined time intervals. A fixed time before the detected temperature (Example 40)
The temperature difference (before the second) is calculated (hereinafter referred to as the temperature gradient value), and the average value of the absolute value of the temperature gradient value (hereinafter referred to as the temperature gradient average value) is calculated.
° C) or not, and the food is cleared at P2, and if it is less than P3, the food is cleared and the process returns to P1. If the temperature is higher than the predetermined temperature, the process proceeds to P4 and the detected temperature is lower than the boiling detection temperature band lower limit (Example 9).
7 ° C.) or more. If the value is less than the lower limit (eg, less than 97 ° C.), the process proceeds to P12. If the value is equal to or more than the lower limit, the process proceeds to P5. At P6, it is determined whether or not the mask (for example, 40 seconds) is finished after the food is determined.
Go to P2 if completed. At P7, it is determined whether the detected temperature is below the boiling detection temperature band upper limit (eg, 130 ° C.). If the detected temperature is higher than the upper limit, the process proceeds to P19, and if not, the process proceeds to P8. In P8, it is determined whether or not the temperature gradient value is within a certain range (eg ± 2 deg), and if the condition is satisfied, water cooking is determined P10, and a water cooking signal is output P1.
One. In P9, the temperature gradient value is from -5 deg to -2 deg.
g and the average temperature gradient is 15 deg.
When the condition of less than is satisfied, the process proceeds to P10, where it is determined that water cooking is to be performed, and a water cooking signal is output at P11.
Go to 5.

At P15, when the condition that the temperature gradient value is -2 deg or less and the average temperature gradient value is 15 deg or more is not satisfied, the process proceeds to P12, and when the condition is satisfied, the process proceeds to P16, and the cooking of the stir fry is determined. P1
7. Set the cooking decision mask and proceed to P18 and P12.

If the detected temperature is higher than the upper limit of the boiling detection temperature band in P7, the process proceeds to P19, in which oil cooking is determined and an oil cooking signal is output, and P20, P18
The process proceeds to P12 to set a mask after the cooking determination, and the process proceeds to P12.

At P12, it is determined whether or not the water cooking has been determined. If the water cooking has been determined, the process proceeds to the non-sticking determination (FIG. 5). Determine whether or not. If the cooking of the oil has been determined, the process proceeds to the overheating prevention determination (FIG. 6). If the cooking of the oil has not been determined, it is determined in P14 whether or not the cooking of the stir-fry has been determined. If the cooking of stir-fry has been decided, proceed to the overheat prevention judgment (Fig. 6) as in the case of cooking the oil.
If it is not fried food cooking, it returns to P1.

[0028] Figure 5 is intended to explain the contents of the prevention determination means 27 scorching, the water presence determining unit 26 by determining the boiling temperature of the detected temperature when it is determined that the anhydride cooking P21, the boiling temperature P21 P22 is lower than the heat transfer determination predetermined value (eg, 108 ° C.), and when the condition is satisfied (when the boiling temperature is lower than 108 ° C.), a high heat transfer predetermined coefficient (eg, 13 deg) is added to the boiling temperature. P
23, when the above conditions are not satisfied (the boiling temperature is 108 ° C.)
A higher coefficient of heat transfer to the boiling temperature (when higher) (Example 5d)
EG) P24, the above result is determined as the non-sticking determination temperature P25, the non-sticking determination temperature is compared with the detected temperature to determine whether the detected temperature is high P26, the non-sticking control signal only when the condition is satisfied And outputs P27,
It is transmitted to the next stage determination means, the warning buzzer 29 and the overheat control means 24. The time limit timer means P28 in the overheat prevention determination means 28 counts the time from when the non-sticking control signal is output, and counts the time P28a for a predetermined time (Example 20).
P28b, it is determined whether the elapsed time has elapsed or not, and the detected temperature is reduced by the control of the heating control means 24 within a predetermined time.
It is determined whether or not the temperature is below the non-sticking temperature by the next operation.
28c, When the condition is satisfied (when the detected temperature becomes lower than the non-sticking temperature), the timed timer operation is canceled, and the heating control means is returned to connect to P28d and P26. When the detected temperature is equal to or higher than the non-sticking temperature within the predetermined time, heating is stopped by the heating control means 24 P2
8e.

Here, the moisture presence / absence determining means 2 shown in FIG.
6 is provided with a boiling detection temperature band , a non- sticking determination means 27 shown in FIG. 5 is provided with a means P22 for determining whether the boiling temperature is higher than a predetermined value for heat transfer determination, and a boiling temperature according to the determination result. The means of P23, 24, and 25 for individually determining a non-sticking temperature by adding a predetermined value to
This is for the following reason. First , the heating means 10 shown in FIG.
The pot 31 containing the food to be heated in
The heating point 32 at the bottom of the pan is heated by the flame of the pan, and heat is transmitted to the pan 31 to be heated. The heat of the heated pot 31 is
At the same time, the heat is transferred to the object to be cooked, and convection occurs in the object to be cooked, so that the soaking is started.

Then, the pan bottom sensor 5 provided at the center of the pan bottom for measuring the pan bottom temperature detects the above-mentioned two kinds of overheated states. In the above-mentioned state, when the concentration of the object to be cooked is high, the convection is also slow, and the convection heat reaches the central portion of the bottom of the pot slowly. Further, the conduction of heat to the central portion of the pan 31 is different depending on the material and the thickness of the pan 31 while transferring and replacing the object to be cooked . For example, in the case of a thin aluminum material with good heat conduction, the temperature difference between the temperature at the center of the pot bottom and the temperature of water is about 2
deg, but in the case of a thick pot, even with the same aluminum material, the measurement of temperature rises from the thin aluminum pot due to the heat equalization of the pot due to the heat conduction of the aluminum prior to the heat exchange with water. I do. FIG. 8 (A) shows the measurement point 3 of the pot 31 with water.
Shows a 4 temperature during boiling, the boiling temperature of the water is 10
Although it is 0 ° C, the bottom temperature of the pan depends on the material and thickness of the pan.
It shows that the temperature varies from 2 to 125 ° C.
FIG. 8 (B) shows the temperature at the measurement point 34 when the water a is boiled in the same pot of the same material and thickness, and when the object b to be cooked such as curry is boiled . Pot bottom temperature is 5de
This indicates that a temperature difference of about g occurs. As above
The temperature of the measuring point 34 at the bottom of the pot depends on the material, thickness and cooked material of the pot.
Depends on the content of And for measurement at the measuring point on the bottom of the pot
Temperature, which is considered as the boiling temperature, also depends on the material, thickness, and temperature of the pan
Depending on the content of the physical material, a certain range of boiling detection temperature band
Is required.

Therefore, various boiling temperatures shown in FIG.
The range within the range is the boiling temperature detection band. Then, the temperature curve is defined as the limit temperature of the boiling determination regarded as boiling with a possible temperature gradient is reduced becomes slow when put water into pot shown in F. The upper limit temperature is set to about 130 ° C. from the temperature of the measuring point 34 of the clay pot. Setting an upper limit temperature above 130 ° C. is not preferable, thickness baked egg oil cooking, it may cause the erroneous determination close to the cooking temperature of fried cooking.

The lower limit of the boiling detection temperature range is set to a lower eye temperature (approximately 97
° C).

As described above, the non-sticking determination hand shown in FIG.
Stage 27, the material and thickness of the pan 31 as described above, Do not you case of a constant temperature burning regardless of the type of the food, the degree of scorching is different even for the same food by pan, or boiled down The configuration described above for the purpose of eliminating the adverse effect of preventing non-sticking and working out quickly
As there, the temperature settings of scorching in accordance with the pan bottom temperature during boiling on the basis of the results like also changed in response to this, a configuration which tries to keep as constant as possible scorching conditions. Simultaneously, when the detected temperature reaches the individually set charring temperature, the fire extinguishing function does not immediately execute the automatic fire extinguishing, and it is possible to judge the situation where the user stirs the food or adds the food. A timed timer means P28 is provided for the purpose of
And provide convenient usage .

[0034] FIG. 6 illustrates the overheat prevention determining means 28 also
Therefore, it is determined whether or not the detected temperature is higher than the overheating suppression temperature in P29, and when the condition is satisfied, an overheating suppression signal is output and transmitted to the next stage, and at the same time, a warning buzzer 29 and a heating amount reduction command are sent to the heating control means 24. P31 emitted. From the time when the detected temperature rises to the overheating suppression temperature or higher, it is determined whether or not the temperature is lower than the overheating prevention temperature , and P32 is lower than a temperature obtained by subtracting a predetermined temperature (for example, 2 ° C.) from the overheating suppression temperature while the condition is satisfied. It is determined whether or not P33, and when the condition is satisfied, the overheat suppression signal output is released and P33
34, issue a heating value return command to the heating control means P35, P
Connect to 30. On the other hand, when the condition is not satisfied in P32 (when the detected temperature is higher than the overheating prevention temperature), a signal indicating that the detected temperature is equal to or higher than the overheating preventing temperature is output to instruct P36, the warning buzzer 29, and the heating control means 24 to stop heating. It has become.

As described above, the overheat prevention determining means 2 shown in FIG.
No. 8 sets a two-stage temperature of an overheating prevention temperature P32 and an overheating suppression temperature P29, and eliminates a complaint that a conventional stove having an overheating prevention function is difficult to use . That is, FIG. 9 shows a temperature zone of various cooking when a normal stove is used, and records a temperature zone until the user adjusts the heating power unconsciously to complete the cooking. According to the results, the temperature of roasting (beans, sesame beans, etc.) cooked in a frying pan and ware cooking (wrapping, meuniere, beef steak, etc.) is higher than the temperature required for cooking exceeding the overheating prevention temperature. It has been found. In the conventional overheating prevention device, the above-mentioned cooking was configured so that the overheating prevention device operates during cooking and automatically extinguishes fire, so it is difficult to use it immediately after extinguishing the fire.
That is the reason for the complaint .

The overheat prevention judging means 28 of the present invention provides an overheat suppression temperature P29 so that the above-mentioned cooking can be performed at a temperature of 250 ° C. or less of the overheat prevention temperature, issues an alarm P30, controls the amount of heating P31, and sets the temperature of the frying pan. but so as not to lead to overheating prevention temperature P32. That pans by heat addition from the condition shown in FIG. 7 also to suppress the heating amount is a state where the overshoot occurs and heat is suppressed in the pan when the pan bottom temperature sensor 5 has reached the overheating suppression temperature P29 Does not drop sharply . Therefore, the heating suppression temperature P29 and the heating amount are determined so that the frying pan temperature does not reach the overheating prevention temperature P32 in anticipation of the overshoot amount . Also, if the frying pan temperature falls below the heating suppression temperature P29, the proper cooking temperature may not be maintained depending on the content of the cooking. Therefore, when the temperature of the predetermined temperature frying pan falls from the heating suppression temperature P29, an alarm is issued and the heating amount is restored . . Issuing an alarm is effective as a judging means for performing manual thermal power adjustment in a stove having a configuration in which the heating control means 24 does not have an automatic heating amount adjusting means.
As described above, according to the cooking device of the present embodiment, the following effects can be obtained.
It is . (1) ignition extinguishing button (without cooking menu selection) only by operating the microcomputer automatically determines whether moisture is contained in the foods, the foods by preventing device non-stick if it contains water watch scorching of the object, by popping oil fires by desuperheater be determined that does not contain water, cooking menu selection required for children,
It is possible to provide a safe and secure stove that can be used with confidence regardless of old age.

In addition, since there is no need to select a cooking menu, inadvertent mistakes can be prevented, and the operation of preventing burning or overheating can be reliably performed. (2) Since the moisture presence / absence determination means is a simple program for determining whether the temperature of the temperature detection means is between the lower limit temperature (eg, 97 ° C.) and the upper limit temperature (eg, 130 ° C.), there is a saturate temperature. This eliminates the need for a large number of RAM and ROM areas for the microcomputer, and allows a single microcomputer to be used for a large number of cooking stoves, making it possible to provide the same at low cost. (3) Since the means for judging the presence or absence of moisture is simple, there is no need to add water or stir until boiling as in the conventional example. Was released from the hassle of (4) By judging the food using two types of information, that is, the temperature difference from 40 seconds before and the temperature gradient average value, it is possible to clearly discriminate the areas of the water cooking and the stir-fry cooking, and it is conventionally difficult to make the determination. it is possible to determine the Do fried cook, overheating prevention in fried cooking, nonstick the anhydride cooking acts, allowed the optimum control in accordance with the food. (5) Set a mask at the time of oil cooking or stir-fry cooking decision,
After the mask is released, the cooking is judged again and the vegetables are fried, soup and water are cooked (for example, curry) to prevent overheating at first, and to prevent scorching as water at the end. It has become possible to perform cooking by a series of operations. (6) Even if it is water-based cooking at the border between water-based cooking and stir-fry cooking, once it is determined to be stir-fry cooking, the conventional method does not perform the food-based determination again, so it is scorched. Prevention does not work, and the food may be scorched. However, in the present invention, the determination is made again and the food is determined to be cooked, so that the prevention of non-sticking works to prevent the food from being scorched. (7) By clarifying the large and small categories of the saturate temperature determined by the moisture presence / absence determination means, it is possible to determine whether the food is juicy or not. In addition, the quality of the heat conduction of the pot in which the food is placed can be determined. (8) actuated by setting the prevention temperature was the burning to the classification of saturates temperature clarifies the magnitude classification of the determined saturates temperature by the water presence determining means, when less reliably water malfunction due to lost early breakage It became possible to make it. In addition, it is possible to reduce the excessive sticking due to the delay and improve the accuracy of the stick preventing function. (9) When the temperature of the temperature detecting means reaches the non-sticking temperature, a warning is given, the heating amount is automatically reduced, a time lag is provided until the fire is automatically extinguished, and the temperature of the temperature detecting means is lower than the non-sticking temperature. Because it is configured to automatically return to the original thermal power when it drops, it has time to judge the user's situation such as stirring, and when the temperature of the food decreases due to the addition of water, it will be used as the same stove as before it can.

If the user is not near the appliance, the fire extinguishing can be performed automatically after the elapse of the time lag to achieve the purpose of preventing non-sticking, and there is no automatic heating reduction means by issuing a warning. The stove can now be used as a means of knowing the opportunity for manual thermal power adjustment. (10) When there is no satylate temperature within the upper limit temperature of moisture determination by the moisture presence / absence determining means (in the case of no moisture),
The overheating suppression temperature (about 2 ° C.) before reaching the overheating prevention temperature (about 250 ° C.) at which the object to be cooked becomes overheated and no danger of fire occurs.
When the temperature reaches 30 ° C.), a warning means (a lamp, a buzzer, etc.) is operated, and the heating amount is reduced by the heating control means so that the satylate temperature of the fluorine resin coated frying pan becomes 250 ° C. or less. When the temperature of the temperature detecting means exceeds the upper limit temperature, the overheating control means is activated to automatically extinguish the fire, and the temperature of the temperature detecting means is lowered by a secondary action such as adding oil from the outside by the warning means, thereby suppressing overheating. By having the overheating prevention means for activating the heating control means when the temperature falls below the temperature and returning the heating amount to the original heat amount, the frying pan of the fluorine resin processing (the resin can be used unless the heat resistance limit of the resin is less than about 300 ° C. or less). Melted) can be used with confidence. (11) 230 to the order provided the overheat prevention second temperature, the frying temperature heating amount by the maximum and minimum repeat
Results in controlled between 250 ° C., most cooking it is possible to finish the delicious state by squeezing the maximum heating amount since it is below this temperature range, expressed as a guide heating amount is excessive effect There is. Also,
Regardless of the frying pan, it has an effect that can be applied to cooking of all kinds of oils, that is, roasting, frying, steaming, frying, and the like, and it is possible to provide an apparatus that can cook most dishes without failure and without any difficulty. (12) Since there is a means for sounding a warning buzzer when the temperature of the pot bottom rises to the overheating suppression temperature, a device which is inexpensively configured does not use an electromagnetic valve and operates manually when the warning buzzer sounds. It is now possible to operate the heating power control lever of this type, and it is possible to eliminate the conventional disadvantage that the overheating prevention works immediately to extinguish the fire and make it difficult to use.

[0039]

As described above, according to the cooking device of the present invention,
The effect of is obtained. According to the cooker according to claim 1 or 2.
For example, since the moisture presence / absence determination means determines the food to be cooked,
Safety and security stove that can be used with confidence regardless of age or old age
Of course, it will be possible to serve
If it is determined to be oily cooking, re-determine what to cook
So, stir-fry cooking can be clearly distinguished, and conventionally, it is difficult to judge
Accurate judgment of cooking stir fry is possible,
Cooking can be done. The cooker according to claim 3.
According to, the prevention of non-sticking depends on the object to be heated.
Set the non-sticking temperature and set the temperature to the non-sticking temperature.
When the temperature of the detection means reaches, a warning and
Since at least one operation is performed, malfunction due to premature disconnection
To prevent excessive burning due to the
The accuracy of the stop function is improved. A cooker according to claim 4.
According to the boiling, add water or stir
Regulations that must not be
It can be used as a stove, so that it is not troublesome to regulate
It can be released and usability is improved. The cooking according to claim 5.
According to the vessel, the heating amount is repeated between the maximum and minimum
The result is that it is controlled during the optimal temperature of cooking, and most cooking is beautiful.
It is possible to finish in a delicious state and safety
Can also be secured.

[Brief description of the drawings]

FIG. 1 is a perspective view of a cooker according to one embodiment of the present invention.

FIG. 2 is a block diagram of a heating unit and an electronic circuit according to one embodiment of the present invention.

FIG. 3 is a block diagram showing a basic configuration of various determination means.

FIG. 4 is a block diagram showing the contents of a water presence / absence determination means.

FIG. 5 is a block diagram showing the content of a non-sticking determination means;

FIG. 6 is a block diagram showing heating control means.

FIG. 7 is a cross-sectional view showing a temperature measurement location on the bottom of the pot.

FIG. 8 (A) Kinds of pots and pot bottom temperature curves over time (B) Kinds of foods and pot bottom temperature curves over time

FIG. 9 is a diagram showing an execution temperature distribution of various cooking products and a thermal state of oil.

FIG. 10 is a perspective view of a conventional stove with a heating prevention device.

FIG. 11 is an explanatory view of a conventional cooking selection operation panel.

FIG. 12 is a conventional boiling detection judgment diagram.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Heating means 24 Heating control means 25 Temperature detecting means 26 Moisture presence determining means 27 Non-sticking determining means 28 Heating preventing determining means 29 Warning means 31 Pan

Continuation of the front page (56) References JP-A-63-48791 (JP, A) JP-A-2-118323 (JP, A) JP-A-4-62315 (JP, A) Japanese Utility Model Laid-Open No. 59-150462 (JP) , U) Tokiko 1-59505 (JP, B2) (58) Fields studied (Int. Cl. ⁶ , DB name) F24C 3/12 H05B 6/12 F24C 7/04 301

Claims (5)

(57) [Claims] 1. A heating means for heating a pot containing an object to be cooked, a heating control means for controlling a heating value of the heating means, a temperature detecting means for detecting a temperature of the pot, and the temperature detecting means. From the measured temperature, it is determined whether the object to be cooked is fried food cooking, oily food cooking, or watery food cooking by judging the temperature change characteristic in the boiling state of water, and a predetermined time when it is determined that the cooking is oily or stir-fry cooking. After the lapse of time, means for determining the presence or absence of water to perform cooking determination again ,
Non-sticking determination means for detecting that a predetermined temperature has risen
Overheating of the food and fire hazard
Check that the overheat prevention temperature has reached the predetermined value lower than the dangerous temperature.
And a means for judging the presence or absence of moisture.
When it is determined that the food is cooked by the step, the non-stick
Means to prevent scorching of the object to be heated.
The amount of heat generated by the heating means is controlled via the heat control means,
Oil cooking or stir fry cooking by
At the time of the determination, the overheating prevention determining means determines
Heating means through the heating control means to prevent heat
A cooker that controls the amount of heat generated . 2. A heating means for heating a pot in which food is placed, a heating control means for controlling a heating value of the heating means, a temperature detecting means for detecting a temperature of the pot, and a temperature of the temperature detecting means. Within the range of the boiling detection temperature zone, the average value of the temperature gradient of the temperature gradient average value detecting means for detecting the average value of the temperature gradient due to the temporal change of the temperature of the temperature detecting means is equal to or less than a predetermined value, and There issues a determination signal of the anhydride cooking when the predetermined or less, the boiling detection the temperature gradient in the zone of the temperature zone is not below the predetermined value, the average value is a predetermined value of the temperature gradient of the temperature gradient average value detecting means In the above case, a determination signal of stir-fry cooking is issued, and the temperature gradient does not fall below a predetermined value within the band of the boiling detection temperature band, and the average value of the temperature gradient of the temperature gradient average value detecting means falls below the predetermined value. If it does not, send a signal to distinguish it from oil cooking and fry Object with respect to the cooking or oil product cooking, cooker, characterized in that the temperature of the temperature detecting means after the cooking object determination has been configured to have a moisture presence determining means to re-food judged equal to or less than a predetermined temperature. 3. The method according to claim 1, further comprising: comparing the boiling temperature when the presence or absence of moisture is determined by the moisture presence / absence determining means with a predetermined heat transfer determination predetermined value; Heat transfer is a temperature obtained by adding a predetermined coefficient of high heat transfer to the boiling temperature, and if the boiling temperature is higher than the predetermined value of the heat transfer determination, heat determination is performed by setting a determination temperature for burning to a temperature obtained by adding a predetermined coefficient of low heat transfer to the boiling temperature. 3. The apparatus according to claim 1, further comprising a speed determination unit, and a non-stick determination unit that performs at least one of a warning and a heat generation amount control when the temperature of the temperature detection unit reaches the non-stick determination temperature. 4. Cooking device. 4. A non-sticking determining means for performing at least one of a warning and a heat generation amount control when the temperature of the temperature detecting means reaches a non-sticking determining temperature. When the temperature reaches the scorching determination temperature, at least one of the warning and the heat generation amount control and the time limit timer means are operated, and the heating operation of the heating means is not stopped within a predetermined time of the time limit timer means. When the temperature of the temperature detecting means falls below the determination temperature for scorching due to "stirring" or "addition of food" by a secondary action within a predetermined time, the time limit timer means is released and the heat generation of the heating means is continued. When the predetermined time of the time limit timer means has passed, and the temperature of the temperature detection means is higher than the non-sticking temperature, the heating operation of the heating means Cooker according to any one of claims 1 was configured to stop 3. 5. When the moisture presence / absence determining means determines that the cooking is oil cooking or stir-fry cooking, it is determined that the cooking object has reached an overheating prevention temperature which is lower than a predetermined value lower than a dangerous temperature at which a danger of fire occurs due to overheating. An overheating prevention determining means for detecting and outputting a signal, wherein the overheating preventing determining means is configured to overheat a predetermined time in the overheating preventing determining means before reaching an overheating preventing temperature at which an object to be cooked is overheated and a danger of fire does not occur. When the suppression temperature is reached, a warning is issued, and the amount of heat generated by the heating control means is controlled so that the temperature of the temperature detection means is reduced to be equal to or lower than the overheating prevention temperature. At least one operation is performed. The cooking device according to any one of claims 1 to 4, wherein when the temperature of the means exceeds the overheat prevention temperature, the heating control means stops overheating.