KR20000005596A - Cooking stove having rice boiling function - Google Patents

Abstract

(Problem) A cooking furnace having a cooking function unit that incorporates a cooking control device for carrying out cooking heating control according to the discrimination result, and cooking heating control is executed according to the determination result. It is easy to set this titration power, and it is provided that it is possible to reliably execute rice quantity discrimination cooking at the said titration power.

(Solution means) In the furnace, an operation unit for adjusting gas fire power is provided, and display means for indicating that the operation unit is positioned at a cooking position suitable for cooking, and a positioning signal when it is positioned at the cooking position. And a detecting means for outputting the above, and the cooking control apparatus executes the cooking quantity discriminating operation for cooking and subsequent cooking heating control operation according to the output from the detecting means.

Description

Cooking stove having rice boiling function

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a stove having a cooking function, which is capable of automatically discriminating the cooking rice amount (cooking amount) and executing cooking heating control according to the determination result.

In recent years, the electric cooking machine and the gas cooking machine are designed to execute cooking heating control in accordance with the cooking amount, such as Japanese Patent Application Laid-Open No. 55-42620, Japanese Patent Application Laid-open No. Hei 7-108256, and the like. In such a cooker, when the cooking amount is small, the cooking heating control according to the small quantity cooking is performed, and when the cooking quantity is large, the cooking heating control according to it can be performed. Therefore, cooking completion is improved.

In the cooking amount discriminating operation of the conventional cooking machine of this kind, the cooking amount accommodated in the pot is calculated from the degree of temperature rise of the water in the pot when heated with a constant gas fire power. Since the temperature rise degree and the amount of rice cooked are proportional to each other because the thermal power is fixed, the rice cooker discrimination operation is performed reliably and accurately. That is, the discrimination accuracy of the quantity of cooking is high.

However, in cooking stoves equipped with cooking functions, cooking pots can be converted into special pots. However, even though the calories stored in the cooking pots are constant, the cooking stoves are cooked in a variety of ways other than cooking. It can be set in various ways, ranging from firepower to 'weak' firepower.

Therefore, even when cooking using the cooking pot, as described above, in the case of determining the cooking quantity and heating the cooking, the heating power may not be set to a suitable cooking power. When the cooking amount is not set to the appropriate heating power, it is not possible to determine whether the temperature rise degree of the pot reflects the cooking amount or the thermal power, so that the cooking amount cannot be accurately determined. In addition, since the cooking control of cooking according to the subsequent cooking amount cannot be optimized, it is difficult to obtain good cooking.

The present invention has been made in view of this point, and the cooking amount discriminating operation is executed from the temperature rise degree according to the heating of the cooking pot at the start of cooking, and the cooking control device is executed in which cooking heating control is executed according to the discrimination result. In a furnace equipped with a cooking function, it is an object of the cooking power to be easily set to the appropriate power at the time of discriminating the cooking amount, and to ensure that the rice quantity discrimination to be cooked at the appropriate power is reliably performed.

BRIEF DESCRIPTION OF THE DRAWINGS The front view of the gas stove provided with the cooking function part which concerns on embodiment of this invention.

2 is an enlarged view of the operation panel of FIG.

3 is an enlarged view of the vicinity of the thermal control lever of the standard cooking furnace used in the cooking of FIG.

4 is a schematic block diagram showing the internal structure of FIG.

FIG. 5 is a schematic block diagram of a configuration for identifying pot types in the controller of FIG. 4 clearly; FIG.

FIG. 6 is a schematic block diagram illustrating a configuration for discriminating a fire power and a cooking quantity of the auxiliary cooking controller in the controller of FIG. 4 and a relationship with the cooking controller;

FIG. 7 is a schematic block diagram of a configuration for pot thickness discrimination in the controller of FIG.

FIG. 8 is a schematic block diagram of a configuration for identifying the presence or absence of instant feed in the controller of FIG. 4; FIG.

FIG. 9 is a schematic block diagram for explaining that a setting mode switching unit is included in the control unit of FIG. 4. FIG.

FIG. 10 is a diagram for explaining that data is stored in the controller of FIG. 4. FIG.

11 is a first flowchart showing a control method of the auxiliary cooking control unit for the gas stove having the cooking function unit according to the embodiment of the present invention.

12 is a second flowchart showing a control method of the auxiliary cooking control unit of the gas stove having the cooking function according to the embodiment of the present invention;

13 is a third flowchart showing a control method of the auxiliary cooking control unit for the gas stove having the cooking function unit according to the embodiment of the present invention;

14 is a fourth flowchart illustrating a control method of the auxiliary cooking control unit for the gas stove having the cooking function unit according to the embodiment of the present invention;

15 is a fifth flowchart showing a control method of the auxiliary cooking control unit of the gas stove having the cooking function according to the embodiment of the present invention.

16 is a sixth flowchart showing a control method of the auxiliary cooking control unit of the gas stove having the cooking function according to the embodiment of the present invention.

17 is a seventh flowchart showing a control method of the auxiliary cooking control unit for the gas stove having the cooking function according to the embodiment of the present invention.

FIG. 18 is a block diagram for explaining processing of steps 207, 209, and 210 of FIG.

FIG. 19 is a graph showing the state of data sampled in step 207 of FIG.

20 is a graph for explaining steps 207, 208, 209, and 210 of FIG.

FIG. 21 is a graph for explaining the case where the processes of steps 213, 214, 215, 216, 217, 218, and 236 are executed based on the processes of steps 204 and 208 of FIG.

22 is a graph for explaining the processing after step 219 in FIG.

FIG. 23 is a graph for explaining the processing after step 237 in FIG.

24 is a graph for explaining the processing after step 244 in FIG.

25 is a graph for explaining step 247 of FIG.

FIG. 26 is a flowchart showing a case where step 216 of FIG. 12 is replaced with step 302, and data? T ₂ is used for discriminating thermal power and cooking quantity.

FIG. 27 is a flowchart in the case where step 247 of FIG. 16 is taken as determination of pot thickness

FIG. 28 is a flowchart corresponding to FIG. 14, in which step 244 is taken as pot thickness and instant ripening determination (modification 3); FIG.

29 is a first flowchart illustrating a control method of the auxiliary cooking control unit for the gas stove having the cooking function unit according to another embodiment (modification example 4) of the present invention.

30 is a second flowchart illustrating a control method of the auxiliary cooking control unit for the gas stove having the cooking function unit according to another embodiment (modification example 4) of the present invention.

31 is a third flowchart showing a control method of the auxiliary cooking control unit for the gas stove having the cooking function unit according to another embodiment (modification example 4) of the present invention.

32 is a schematic block diagram showing the pot thickness and the instant feed presence / determination unit for discriminating the pot thickness and the instant feed in step 618 of FIG.

33 is a first flowchart showing a control method of an auxiliary cooking control unit for a gas stove having a cooking function unit according to still another embodiment (modification 5) of the present invention;

34 is a second flowchart showing a control method of the auxiliary cooking control unit for the gas stove having the cooking function unit according to still another embodiment (modification 5) of the present invention;

35 is a third flowchart showing a control method of the auxiliary cooking control unit for the gas stove with the cooking function unit according to still another embodiment (modification 5) of the present invention;

36 is a fourth flowchart showing a control method of the auxiliary cooking control unit for the gas stove having the cooking function unit according to still another embodiment (modification 5) of the present invention;

Fig. 37 is a block diagram that clarifies the configuration of a thermal power plant and a cut amount discriminating unit for a gas stove equipped with a cut function according to still another embodiment (modification 5) of the present invention.

38 is a graph showing the temperature change of the pot from the start of cooking to the completion of cooking when the cooking is performed by controlling the gas cooker having the cooking function according to another embodiment (modification 5) of the present invention by the auxiliary cooking control unit;

Explanation of symbols for main parts of the drawings

101-Gas cooker with cooking function 103-Standard burner

107-Temperature Sensor 149-Discrimination Unit

151-Timer 153-Temperature Equilibrium Determination Unit

157, 175-Firepower and cut amount discrimination unit

In order to solve the above problems, the technical means of the present invention, the oven for heating the cooking pot is provided with an operation unit for adjusting the gas fire power, the operation unit is located in the cooking position corresponding to the appropriate power when starting cooking Display means for displaying the determined one is provided, and detection means for outputting a positioning signal when it is positioned at the cooking position is provided, and the cooking control apparatus includes the cooking amount for cooking according to the output from the detecting means. And the discrimination operation and subsequent cooking heating control operation.

The technical means act as follows.

Although the furnace is used for various thermal powers, it is indicated that the operation portion has been positioned with an appropriate thermal power suitable for cooking, and therefore, the thermal power of the oven is easily set to the appropriate thermal power suitable for cooking.

This titrating power is set to the titrating power at the time of starting cooking, and when it is set in this way, the said cooking quantity discriminating operation is performed first by the signal from the said detection means. This cooking quantity discriminating operation is based on the temperature rise degree of the cooking pot in the state maintained with the said appropriate power, and the discrimination precision is high. In addition, since the cooking heating control in accordance with the cooking amount, which is the determination result, is followed, good cooking is performed regardless of the large or small cooking amount.

Here, the 'display means' is printed and displayed on the surface portion of the area where the operation unit is moved. For example, it is a means for displaying the display by various notifications so that a certain resistance, vibration, or a click sound may be generated in the operation unit when the cooking position is reached in response to the display of the "cooking" or movement of the operation unit. In addition, this display also has an operation of inducing moving the operation unit to an appropriate position for the cooker user during cooking operation.

EMBODIMENT OF THE INVENTION Hereinafter, embodiment of this invention is described in detail based on drawing.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a front view of a gas cooker having a cooking function according to an embodiment of the present invention, Fig. 2 is an enlarged view of the operation panel of Fig. 1, and Fig. 3 is an enlarged view of the vicinity of the heat control lever of Fig. 1.

The gas cooker 101 having the cooking function includes a standard burner 103 and a 'strong' thermal burner 105, which can be cooked by heating a pot, and a grill burner 131, although not shown in FIG. Table cutter). The pan heated by the standard burner 103 is placed on the trivet, but a temperature sensor 107 for measuring the temperature of the bottom of the pot is provided. The temperature sensor 107 is, for example, a thermistor. On the front surface of the gas stove 101 having the cooking function portion, an opening and closing door 109 for attaching fish and the like into and out of the grill chamber where the grill burner 131 is installed is attached. Moreover, the operation panel 111 is provided in the left side of the opening / closing door 109 as shown in FIG.

The operation panel 111 is provided with operation keys such as a hot key 113, a frying key 115, and a cooking key 117. In particular, the cooking key 117 has a standard cooking mode each time it is pressed. This key is used to select the mode in the quick cooking mode. Which cooking mode is selected can be determined by which of the quick cooking lamps 117a and the standard cooking lamps 117b is lit. In addition, the tanbi lamp 113a is provided in correspondence with the tanbi key 113, and the 160 degreeC lamp 115a, the 180 degreeC lamp 115b, and the 200 degreeC lamp 115c are installed in correspondence with the frying key 115, respectively. It is.

In addition to the operation panel 111, the front of the gas stove 101 having a cooking function portion, the ignition operation button 119a corresponding to the standard burner 103, the ignition operation button corresponding to the 'strong' thermal burner 105 ( 119b) and an ignition operation button 119c corresponding to the grill burner 131 is provided. Each of the ignition operation buttons 119a, 119b, and 119c ignites the burners 103, 105, and 131 corresponding to each by pressing. In addition, after each burner ignites, adjustment of the thermal power is performed by the thermal control levers 121a, 121b, 121c provided corresponding to each of the ignition operation buttons 119a, 119b, 119c.

As shown in Fig. 3, for example, the thermal control lever 121a is a lever movable from 'strong' (2300 mW / h) to 'about' (400 mW / h), whereby the standard burner 103 Firepower is adjusted. In addition, since the heating amount at the time of cooking is about 1300 kW / h, in order to display the cooking position of the thermal power control lever 121a, the thick display line 123 is drawn so that it may correspond to the thermal power, and "Cooking above Is displayed. Therefore, when the user performs cooking by using the thermal power control lever 121a to a position below the display line 123 when the cooking is performed, it is easy to cook delicious rice because it is set to the thermal power.

In the above example, the thermal power of the standard burner 103 corresponding to the display line 123 is the thermal power used as a reference for making delicious rice, and the thermal power corresponding to the display line 123 is used as a reference to determine whether the thermal power is large or small.

Further, the detection switch SW is provided below the position corresponding to the display line 123 in the moving region of the thermal power control lever 121a. Therefore, after the cooking key 117 is operated, if the thermal power control lever 121a coincides with the display line 123, the detection switch SW is turned “ON”. Is input to the cooking controller RCC1 described later.

Even when the cooking key 117 is operated, when the detection switch is not "ON", the auxiliary cooking control unit RCC2 described later is started after a predetermined time has elapsed from the state.

In addition, a battery exchange sign 125 and a grill ignition confirmation lamp 127 are also provided on the front surface of the gas stove 101 having the cooking function portion.

4 is a schematic block diagram showing an internal configuration of a gas furnace having a cooking function portion of FIG. 1.

Gas is supplied to each of the standard burner 103, the 'strong' thermal burner 105, and the grill burner 131 through the gas pipe 129. The gas pipe 129 is branched for the standard burner 103, the 'strong' thermal burner 105, and the grill burner 131, and safety valves 133a, 133b, and 133c are provided for each branch. The thermal control levers 121a, 121b and 121c are respectively provided between the safety valve 133a and the standard burner 103, between the safety valve 133b and the 'strong' thermal burner 105, the safety valve 133c and the grill burner ( 131 is installed between. The thermal power control levers 121a, 121b, 121c are adjusted by the user as described above, and the output from the detection switch SW is input to the control switching unit CC of the control unit 143, and the control is performed. The switching unit CC selectively "ONs" the cooking control unit RCC1 and the auxiliary cooking control unit RCC2 in the control unit 143 described later in accordance with the presence or absence of an input from the detection switch SW.

The gas pipe 129 is further branched between the safety valve 133a and the thermal power control lever 121a, and the solenoid valve 135 is provided for the branched gas pipe on one side. When the solenoid valve 135 is closed, it becomes a thermal power of about 350 kW / h, which is 'about' thermal power, and when the solenoid valve 135 is open, it is a thermal power controlled by the thermal control lever 121a.

The standard burner 103, the 'strong' thermal burner 105, and the grill burner 131 are ignited by sparks caused by the electrodes 139a, 139b, 139c, and 139d connected to the igniter 137, respectively. Whether to ignite the ignition check 141a corresponding to the standard burner 103, the ignition checker 141b corresponding to the 'strong' thermal burner 105, and the ignition checker 141c corresponding to the grill burner 131. Is detected. The ignition checkers 141a, 141b and 141c are, for example, thermocouples.

The safety valves 133a, 133b, 133c, the solenoid valve 135, the temperature sensor 107, the ignition checkers 141a, 141b, 141c, and the igniter 137 are connected to the control unit 143, and the operation panel ( 111) is controlled by a signal from the operation board 145 subjected to the operation of the ignition operation buttons 119a, 119b, and 119c. The control unit 143 also stores data for cooking, and the safety valve 133a and the like are also controlled by the data.

FIG. 5 is a block diagram that clarifies the configuration of the pot type discriminating unit in the control unit of FIG. 4.

The pot type determination unit 147 includes a temperature sensor 107, a determination unit 149, a timer 151, and a temperature equilibrium state determination unit 153. The memory 155 is provided in the discriminating unit 149. The operation will be described later, but simply the determination unit 149 is based on the difference between the temperature pattern obtained from the temperature sensor 107 and the reference pattern defined by the time information obtained from the timer 151, and the standard burner 103 The type of the pot heated by) is determined.

FIG. 6 is a block diagram clarifying the configurations of the cooking control unit RCC1, the auxiliary cooking control unit RCC2, and the fire power and cooking amount discriminating unit in the control unit 143 of FIG.

First, when the thermal power control lever 121a is set at the cooking position, the cooking control unit RCC1 is selected and turned "ON" in the above-described order. As a result, the cooking heating by the set heating power proceeds, and the cooking quantity (rice amount) is discriminated by the cooking quantity discriminating means (see FIG. 3) from the temperature rise degree of the temperature sensor 107. Then, the signal corresponding to the cooking amount is input to the cooking heating control unit, and the cooking heating control according to the cooking quantity is executed by the output of the cooking heating control unit. The cooking heating control according to the cooking quantity is, for example, as disclosed in Japanese Patent Application Laid-Open No. 7-108256. As the cooking quantity increases, cooking heating control for setting the thermal power higher in the water evaporation process or a utility model is disclosed. As disclosed in Japanese Patent Application Laid-Open No. 55-139813 or Japanese Patent Application Laid-Open No. 55-42620, cooking heating control for increasing the thermal power as the cooking amount increases. In addition, well-known cooking heating control can also be employ | adopted.

Unlike the above, when it is not set at the said cooking position, the auxiliary cooking control part RCC2 is selected and is "ON". In this state, the thermal power and the amount of cut are determined by the thermal power and the amount of cut.

The thermal power and cut amount discrimination unit 157 includes a temperature sensor 107, a determination unit 149, a timer 151, and a temperature equilibrium state determination unit 153. The determination unit 149 is provided with a memory 155. In addition, the operation will be described briefly. Based on the difference between the reference pattern defined by the temperature information obtained by the temperature sensor 107 and the time information obtained by the timer 151, the determination unit 149 uses a standard burner ( The amount of rice to be cooked is determined by the fire power and the pot of 103).

FIG. 7 is a block diagram clarifying the configuration of the pot thickness discriminating unit in the control unit of FIG. 4.

The pot thickness determination unit 159 includes a temperature sensor 107, a determination unit 149, and a temperature equilibrium determination unit 153, and an equilibrium temperature detection unit 161 is installed in the temperature equilibrium determination unit 153. have. As described later, the equilibrium temperature detector 161 takes sampling data of temperature for a predetermined time, and determines and detects the temperature when the pot to be heated is regarded as a temperature equilibrium as the equilibrium temperature. Based on the temperature information is determined. Therefore, the determination unit 149 determines the thickness of the pot to be heated based on the difference between the temperature information obtained by the temperature sensor 107 and the reference pattern defined by the time information used when determining the equilibrium temperature. Detailed operations will be described later.

FIG. 8 is a block diagram that clarifies the configuration of the instantaneous feed presence discrimination unit in the controller of FIG. 4.

The instantaneous wing presence or absence determination unit 163 includes a temperature sensor 107, a determination unit 149, a timer 151, and a temperature drop point detection unit 165. The determination unit 149 determines the presence or absence of instantaneous winging based on a difference between the temperature information obtained by the temperature sensor 107 and the reference pattern defined by the time information obtained by the timer 151. Here, the "momentary ripening" means that the cooking power of the standard burner 103 is changed from the "weak" thermal power to the "strong" thermal power for a short time before cooking is completed, and the water is evaporated to cook.

FIG. 9 is a block diagram of the selection mode switching unit, which is another configuration in the control unit of FIG. 4.

In the auxiliary cooking control unit RCC2 of the control unit 143, as described above, the temperature equilibrium state determination unit which determines the temperature equilibrium state of the pot heated by the standard burner 103 by the temperature information obtained by the temperature sensor 107 ( In addition to 153, a selection mode switching unit 167 is included. The selection mode switching unit 167 is for switching the mode selection from the standard collection to the quick collection and from the quick collection to the standard collection by the operation of the cooking key 117. The selection mode switching unit 167 may not switch the mode selection in response to the output of the temperature balance state determination unit 153 even when the cooking key 117 is operated. This point will be described later.

10 is a block diagram for explaining that data is stored in the control unit 143.

A data storage unit 169 is provided in the control unit 143, and the cooking time data, the cooking time MAX data, and the cooking time MIN data are stored corresponding to each of the standard cooking and quick cooking modes. The data storage unit 169 stores the maximum cooking time extension MAX data when the cooking time is extended, which is the common data of the standard cooking and the fast cooking mode. The notification unit 171 is connected to the control unit 143, and the notification unit 171 operates when the control unit 143 executes the error control for the cooking control. In addition, the notification part 171 is not shown in FIG.

FIG. 11 is a first flowchart showing the cooking control of the auxiliary cooking control unit RCC2 of the gas stove having the cooking function according to the embodiment of the present invention, FIG. 12 is a second flowchart, FIG. 13 is a third flowchart, and FIG. 14. Is a fourth flowchart, FIG. 15 is a fifth flowchart, FIG. 16 is a sixth flowchart, and FIG. 17 is a seventh flowchart.

Hereinafter, while describing according to the flowcharts of FIGS. 11 to 17, the block diagram of FIG. 18 and the graph of FIGS. 19 to 25 will be described in detail.

Referring to Fig. 11, when cooking control is started when the thermal power control lever 121a is not set at the cooking position, that is, the signal from the detection switch SW is not inputted, as shown in step 201. Likewise, the thermal power of the standard burner 103 is set to 'strong' thermal power (coating power, equal to or less). Here, the 'strong' thermal power is a thermal power set by the adjustment of the thermal power control lever 121a as described above, and when the solenoid valve 135 is closed as described below, the thermal power becomes 'weak' thermal power less than the thermal power. In addition, as described above, the control unit 143 does not recognize the adjustment state of the thermal control lever 121a, and the control unit 143 recognizes only the opening / closing of the solenoid valve 135, and thus the following types of pots are determined. And so forth.

The initial temperature is then determined in step 202 with the thermal power 'strong' thermal power. The determination here is made depending on whether it is less than 60 ° C. When it is 60 degreeC or more, it progresses to step 204, but when it is less than 60 degreeC, it becomes a hot start error in step 203. Then, the control unit 143 extinguishes the standard burner 103 by setting the safety valve 133a in the closed state.

If the process proceeds to step 204 there is performed a measurement with storage of the data △ t ₁ for discriminating the type of a pot heated by a standard burner 103. The The data Δt ₁ means a temperature rise time required for the temperature of the pan heated by the standard burner 103 to rise from 60 ° C to 75 ° C. In step 204, the determination unit 149 recognizes and stores in the memory 155 how much time the timer 151 measures while the temperature sensor 107 measures the temperature change from 60 ° C to 75 ° C. Is executed.

Next, it is determined whether it is 90 degreeC or more in step 205. If the temperature is above 90 ° C, the heated pot may be in an equilibrium state. Therefore, when it reaches 90 degreeC or more, the process for measuring a temperature equilibrium state is started in step 206. The temperature balance state is measured by operating the temperature balance state determination unit 153 in the control unit 143 shown in FIG. The equilibrium temperature detection unit 161 is provided in the temperature equilibrium state determination unit 153, and the equilibrium temperature detection unit 161 executes the processing in step 207.

19 is a graph for explaining the process of determining the equilibrium temperature.

Referring to Fig. 19, processing of the equilibrium temperature determining unit is executed by sampling data of the temperature sensor 107 every 15 seconds. And equilibrium temperature is determined when the following conditions 1 and 2 are provided.

Condition 1 -2 ℃ ≤T _N -T _N-2 ≤ + 2 ℃

Condition 2 When condition 1 is satisfied three times in succession, T _{E3 and} T _S

-2 ℃ ≤T _E3 -T _S ≤ + 2 ℃

However, T _N is the latest measured temperature data, T _N-2 is the data of two revolutions of T _N , T _E3 is T _N when the third condition 1 is satisfied, and T _S is T when the first condition 1 is satisfied. _N-2 .

And if condition 2 is satisfied, T _E3 is determined as an equilibrium temperature. In the case where the equilibrium temperature has been determined to change the equilibrium temperature only if lower than the equilibrium temperature T in _E3 it is already determined by the T _E3.

Subsequently, when the equilibrium temperature is determined in step 207, the routine proceeds to step 208 which is a normal cooking control processing step, and when the equilibrium temperature is not determined, the process proceeds to step 209.

Step 209 is a step for determining whether or not the measured temperature of the temperature sensor 107 is 140 ° C or higher. If not, the flow returns to step 207. It is an error. Usually, the equilibrium temperature is determined up to 140 ° C, but due to some cause, the equilibrium may occur at a temperature of 140 ° C or more, or the equilibrium may not be obtained. In FIG. 20, the case where there exists an equilibrium temperature up to 140 degreeC, and the case where there is no equilibrium temperature is shown. The equilibrium temperature should be determined at the H1 point of equilibrium temperature, such as aluminum and enamel. The fire extinguishing is executed by the safety valve 133a receiving the control signal from the control unit 143 shown in FIG. 18 being in the closed state from the open state. In this way, the error control is executed by the control unit 143. And when the control part 143 performs error control, the notification part 171 which received the signal from the control part 143 notifies a user that it performed the error control. The notification is executed by displaying a lamp or ringing a buzzer. As a result, the user can take any action and security is ensured.

In addition, H3 of FIG. 20 shows the time of determination of equilibrium temperature, when a vaginal pan is heated without being extinguished. The error control was performed by putting the safety valve 133a in the closed state. However, at the time of 140 ° C, the error control was performed by first closing the solenoid valve 135 and closing the safety valve 133a after a predetermined time. do. This may not taste good, but it may be almost finished cooking at the step of switching to 'weak' thermal power at 140 ℃, so it can be somewhat delicious by obtaining a predetermined time α conversion time after switching to 'weak' thermal power Because. In addition, although the notification part 171 is shown also in FIG. 10, the difference of an abnormality can be notified by changing a lighting method and a buzzer. However, the notification part corresponding to each error control may be provided, respectively, and only a lamp and a buzzer may be provided, or a lamp and a buzzer may be provided in combination. In addition, the display method of a lamp, the buzzer ringing method, etc. can be arbitrary.

Subsequently, in step 208, in the case of standard cooking, the measurement of the pot type discrimination data Δt _{2 and} the measurement of the cooking quantity discrimination data Δt ₂ are performed. △ t is _2, then the equilibrium temperature is detected by the elapsed time of the equilibrium temperature to + 6 ℃, the period is considered a thermal equilibrium state of the pot. In the case of standard cooking, the timer 151 is operated by the determination unit 149 receiving a signal indicating that the temperature balance state determination unit 153 of FIG. 6 detects the equilibrium temperature, and the temperature sensor 107 is balanced. When the temperature + 6 ° C is measured, the measurement time of the timer 151 is recognized and stored in the memory 155. In the case of fast harvesting, the discriminating unit 149 of Fig. 6 executes the same operation.

Subsequently, in step 211, the selection of the cooking mode is not switched. Conversely, each time the cooking key 117 is pressed until the cooking control starts, the selection switching can be performed from the quick cooking to the standard cooking or from the standard cooking to the fast cooking. That is, as shown in Fig. 9, the selection mode switching unit 167 switches the selection mode in accordance with the operation of the cooking key 117 until step 211, but executes the processing of step 208 to determine the temperature balance state determination unit 153. Outputs a signal indicating the end of equilibrium to the selection mode switching unit 167, so that the selection mode switching unit 167 does not switch modes even if the cooking key 117 is operated after step 211.

This is for ensuring reliability since the control after step 211 differs between the standard cooking mode and the quick cooking mode, and mode switching in other control processing causes malfunction. Further, the mode switching is allowed up to step 211 because the convenience of the apparatus can be improved by allowing the flexibility of the apparatus by allowing the switching of the mode as much as possible without always cooking the selected mode. In particular, since the standard burner is used for cooking, when the number of available golow burners decreases and interferes with other cooking, the user may want to complete cooking quickly by switching from the standard cooking to the quick cooking mode.

In addition, only two kinds of mode selections are available, the standard cooking mode and the quick cooking mode. For example, various modes, such as cooking rice, can be considered. In other control, mode switching may not be possible. In addition, mode switching determines whether or not switching between one mode and the remaining two modes is possible, without having to decide whether switching is possible up to all common controls, for example, when there are three types of modes. It may then be possible to determine the switchable or impossible for the remaining two modes.

Next, in step 212 of FIG. 12, it is determined whether the selection of the cooking mode is the standard cooking mode or the quick cooking mode. In the standard cooking mode, the process proceeds to step 213. In the quick cooking mode, the process proceeds to step 219. Step 213 determines the type of pot material being heated according to whether the value of Δt ₁ stored in the memory 155 of FIG. 5 is 75 seconds or more or less than 75 seconds in the step of pot type determination 1. That is, the determination unit 149 determines whether the pot is made of a material having a low thermal conductivity, such as enamel or stainless steel, or a pot made of a material having a high thermal conductivity, such as aluminum, according to the value of the data Δt ₁ stored in the memory 155. do. When it is 75 seconds or more, it progresses to step 214 and it determines with a pot type material with low thermal conductivity. If it is less than 75 seconds, the process proceeds to step 215 where it is determined that the pot type is a pot made of a material having high thermal conductivity.

Subsequently, when it is determined in step 215 that the pot type is of a material having high thermal conductivity, the process proceeds to step 216 where pan type determination 2 is performed. As a result, when the data Δt ₂ is less than 230 seconds, the process proceeds to step 217 and it is determined that the pot type determination 1 is wrong. On the other hand, if the data Δt ₂ is 230 seconds or longer, the flow advances to step 218 to determine that the pot type determination 1 is correct. That is, the discriminating unit 149 of FIG. 5 discriminates the pot type based on the data Δt ₂ stored in the memory 155. The trial discrimination is performed in this manner because the pot type discrimination 1 in step 213 is not necessarily accurate. Therefore, the judging of the discrimination in step 213 can be confirmed by executing the judging, and the control can be more accurately corrected even if it is wrong. If it is determined in step 217 that the pot type discrimination 1 is wrong, the pot is heated to step 214 which is judged to be a low thermal conductivity material.

Subsequently, if it is determined in step 214 that the material is low in thermal conductivity, the process proceeds to step 236 where the fire power of the standard burner 103 is switched from the 'strong' fire power to the 'weak' fire power. This switching is executed by the solenoid valve 135 being closed from the open state by the control unit 149 of FIG. 5 giving a control signal to the solenoid valve 135 based on the determination result. Even if the solenoid valve 135 is closed, since the gas pipe 129 connected to the standard burner 103 is branched, as shown in FIG. 4, gas is supplied. The thermal power here is about 350 mW / h.

In FIG. 21, a graph corresponding to the process in step 213 is drawn. The graph located above is a graph corresponding to the case where it progressed to step 213, step 215, step 216, step 217, step 214, and step 236 (pot with low thermal conductivity), and the graph located in the middle is step 213, It is a graph corresponding to the case where it progresses to step 215, 216, and step 218 (pot with high thermal conductivity), and the graph located below responds to the case where it progresses to step 213, step 214, and step 236 (pot with low thermal conductivity) It is a graph. Here, H4 and H5 are the point of determination of the equilibrium temperature, H6, H7 and H8 are the end point of the temperature equilibrium state, and H6 and H8 are the point of time when the thermal power is switched from 'strong' thermal power to 'weak' thermal power.

Returning to step 219 of FIG. 12, in step 219, a discrimination process of the thermal power of the standard burner 103 and the cooking quantity collected by the pan is performed. This determination is performed by the determination unit 149 of FIG. 6 determining whether the data Δt ₂ recorded in the memory 155 is 230 seconds or more or less. If there is more than 230 seconds, it is determined the process proceeds to step 220 small, the evaluation value of the thermal power and the cooking volume, the switching temperature of 'about' fired from 'river' fired in step 221 T _k is set to 145 ℃ 'about' in the fire The cooking time t _j is set to 2 minutes and the instant feed is set to 'no'. Less than 230 seconds, it is determined the process proceeds to step 222 larger the evaluation value of the thermal power and cooking amounts, switching temperatures of the "about" fire from the "river" thermal power at step 223 T _k is set to 135 ℃ 'about' in the fire The cooking time t _j is set to 3 minutes and the instant feed is set to 'no'.

Subsequently, after step 221 or step 223, it is determined whether or not the measurement temperature of the temperature sensor 107 is equal to or higher than the switching temperature T _k in step 224 of FIG. 15. If less than T _k, the process proceeds to step 232, and if more than T _k , the process proceeds to step 225, where the fire power of the standard burner 103 is switched from the 'strong' fire power to the 'weak' fire power. The switching here is also executed by controlling the solenoid valve 135 from the open state to the closed state. Therefore, the thermal power is about 350 mW / h. In step 226, the cooking time t _j of the 'weak' thermal power starts.

Subsequently, step 227 of FIG. 16 is processed to determine whether the instantaneous ripening is 'oil' and the pot type is a material having high thermal efficiency. In both step 221 and step 223, the instantaneous feed is 'no', so the flow proceeds to step 228 to determine whether the MAX time has elapsed since the start. The term "MAX time" here refers to 20 minutes which is the maximum cooking time MAX data of the fast storage stored in the data storage unit 169 of FIG. 10. When 20 minutes have elapsed, the process proceeds to step 231 of FIG. If not, the flow proceeds to step 229. In step 229, it is determined whether or not the set time of t _j has elapsed. T _j here is 2 minutes or 3 minutes set in step 221 or step 223. If t _j has not ended, the process returns to step 228. If t _j has ended, the process proceeds to step 230. In addition, t _j is the cooking time data of the quick cooking time stored in the data storage part 169 of FIG. The cooking time data is not set as the time after starting, but as the time of 'weak' power after the switching of the thermal power. This is the time for α conversion. In step 230, it is determined whether the MIN time has elapsed since the start. 'MIN time' is set to 12 minutes as the cooking time MIN data for fast cooking in the data storage unit 169 of FIG. If the MIN time has not elapsed, the loop processing is executed. If the MIN time has elapsed, the process proceeds to step 231.

Step 228, when a is a step 229, by the processing by step 230, cooking completion is the end of the t _j end if t _j between MAX time and MIN time, t _j end exceeds the MAX time MAX time If t _j is less than MIN time, it is executed up to MIN time. By doing in this way, even in the case of fast cooking, the cooking of MIN time is performed and a certain taste is ensured.

In addition, step 231 of FIG. 17 is a determination step of the presence or absence of instant feed, and since the instant feed becomes "no" in step 221 and step 223, the final processing of cooking completion is performed.

In FIG. 22, the graph corresponding to the process after step 219 is drawn. The graph located on the upper side is a graph corresponding to the case where the process proceeds to step 219, step 222, and step 223 (the power and the amount of cooking are large), and the graph located on the lower side proceeds to the step 219, step 220, and step 221. It is a graph corresponding to (the thermal power and the cooking quantity are small). Where H9 is the time of determination of the equilibrium temperature, H10 and H11 are the time when the thermal power is switched from 'strong' thermal power to 'weak' thermal power, and H12, H13 is the time when the fire is extinguished. H10 corresponds to 135 ° C, and H11 corresponds to 145 ° C. The switching temperature is changed in this way because the degree of easy sticking depends on the evaluation value of the thermal power and the cooking quantity. In addition, although various determinations, such as standard cooking mentioned later, are not performed, this is because time takes priority over taste in fast cooking.

Next, a description is given of the case where the process proceeds to step 232 of FIG. 15. In step 232, it is determined whether the MAX time has elapsed since the start. If it has not elapsed, the process returns to step 224 and loop processing is executed. If so, the flow advances to step 233 to extend the time. Extending the time here, temperature T _k is the temperature to switch the thermal power from 'strong' thermal power to 'weak' thermal power, which is the temperature indicating the completion of cooking by evaporation of moisture, if the temperature is not reached This is because, even when the MAX time has elapsed, the cooking time should be extended until the cooking is completed. However, it is determined by step 234 whether 30 minutes have elapsed since the start. If 30 minutes have not elapsed, the process returns to step 224 and loop processing is performed, but when 30 minutes has elapsed, the process proceeds to step 235. Becomes Even if the cooking time is extended in step 233, since 30 minutes have elapsed since the start, it indicates that some abnormality has occurred. In this case, the control unit 143 of FIG. 10 executes error control and the safety valve 133a is opened. Fire extinguish in closed state at. And the notification part 171 receives the signal of abnormality from the control part 143, and notifies a user of the abnormality. Here, 30 minutes after the start is the cooking time extension MAX data stored in the data storage unit 169 of FIG. 10. In the case of fast cooking, the extension of 10 minutes is allowed because the MAX data is 20 minutes. In this way, by extending the time, the cooking time is secured until the cooking is completed, and when the upper limit of the extension is exceeded, the abnormality is notified and safety is secured. Thus, in the case of error control, the user can take a countermeasure according to the error control.

As for the error control, as described with reference to Fig. 18, in addition to closing the safety valve 133a, the solenoid valve 135 is first closed, and the safety valve 133a is closed after a certain period of time. You may also The notification unit 171 is also similar to the case described with reference to FIG. 18.

Next, the case where the process proceeds from step 236 of FIG. 12 to step 237 of FIG. 13 will be described. In step 237, it is determined whether 90 seconds have elapsed since the switching of the thermal power from the "strong" thermal power to the "weak" thermal power. The loop processing is executed until 90 seconds have elapsed, and when 90 seconds have elapsed, the process proceeds to step 238 where the pot type determination 3 is processed. Pot type determination 3 is performed according to whether the temperature of the pot heated when 90 second passes is 127 degreeC or more or less. That is, the timer 151 determines whether 90 seconds have elapsed since the determination unit 149 of FIG. 5 outputs the control signal for switching to the solenoid valve 135, and the temperature at which 90 seconds has elapsed is determined. It recognizes according to the measurement of the temperature sensor 107. Then, the determination unit 149 can determine that the pot type discrimination 1 (2) is correct as shown in step 239 when the temperature is 127 ° C or higher, and the pot type discrimination 1 as shown in step 241 when the temperature is lower than 127 ° C. We can judge that (2) is wrong. Until step 238, since the pot type is determined to be a material having a low thermal conductivity, the same determination is maintained in step 239, and in step 241, the material is corrected as a material having high thermal conductivity.

If an error is found in the determination of the pot type in step 241, the control must be returned to the first in step 242, so that the thermal power is switched from the 'weak' thermal power to the 'strong' thermal power. Then, in step 243, the temperature T _{k that} is switched from the 'strong' thermal power to the 'weak' thermal power is set to 135 ° C., the cooking time t _j of the 'weak' thermal power is set to 7 minutes, and the instant feed is set to 'no'. do. On the other hand, if it is determined in step 239 that the pot type discrimination is correct, the flow proceeds to step 240, where the cooking time t _j of the 'weak' thermal power is set to 5 minutes and the instant feed is set to 'yu'. However, instant feed time t _c is 30 seconds.

When the pot types are sorted, the first discrimination (pot type discrimination 1) is performed in step 213, and the trial discrimination (pot type discrimination 2) is performed in step 216, and the pot discrimination is almost accurate. The determination is performed. As a result, the processing in step 236 and the processing after step 244 described later are greatly different. However, if it is determined in step 214 that the pot type is a material having a low thermal conductivity, and the process proceeds to step 236, pot type determination 3 is executed again in step 238. This is because materials with low thermal conductivity such as enamel and stainless steel are easy to press. In this way, the possibility of misjudgment is reduced as much as possible by performing the pot type discrimination several times. Then, by changing the cooking control in accordance with the determination result, it is possible to heat the rice sufficiently so as not to be pressed, and to cook the delicious rice.

In addition, although the pot type discrimination is performed three times, only one time may be performed. Or you may combine two types and can be made arbitrarily about an advantage. In addition, the pot type determination data △ t ₁ is may determine the pan kind by the temperature rising during Although the temperature rise amount of time it takes to rise through the constant temperature, a certain amount of time. In other words, the pot type discrimination here may be based not only on time information but also on the difference between the reference pattern defined by both time information and temperature information. In addition, the pot type discrimination data Δt ₂ indicates the duration of the temperature equilibrium, and since the time at which the equilibrium temperature was originally measured should be measured but does not actually continue at a constant temperature, when the temperature rises 6 ° C from the detected equilibrium temperature. Is regarded as temperature equilibrium and is not limited to 6 ° C. In addition, in pot type determination 3 of step 238, not only the temperature is used but 90 seconds have elapsed, both temperature information and time information are used. In addition, although the memory 155 is provided in the pot type discrimination unit 147 of FIG. 5, the data Δt ₁ and Δt ₂ are stored in the memory 155. This is because the data can be switched and the timing of the measurement and the judgment time are different, and there are both whether Δt ₂ is used for each pot type plate or for each firepower and cooking plate. In this case, the same sequence is executed until the end time of the common control capable of mode switching. However, as will be described later, when the type of pot is determined without storing the data, and the cooking control is executed based on the determination result, it is not necessary to store the data.

After step 243, the process proceeds to step 224 of FIG. 15, and after step 240, the process proceeds to step 226 of FIG. 15. Since the subsequent processing overlaps with the above description, the description is omitted. However, the cooking time MAX data of the standard mode is 24 minutes and 45 seconds, the cooking time MIN data is 14 minutes and 45 seconds, and the cooking time extension MAX data is 30 minutes like the fast cooking. In addition, in step 240, the "about" thermal power cooking time is 5 minutes, and the "about" thermal power cooking time in step 243 is 7 minutes.

In FIG. 23, a graph corresponding to the process from step 236 to step 237 of FIG. 12 is drawn. The graph located above is a graph corresponding to the case where the process proceeds to step 236, step 237, step 238, and step 239 (pot with low thermal conductivity), and the graph located below is step 236, step 237, step 238, and step 241. It is a graph corresponding to the case of progressing to (pot with high thermal conductivity). Here, H14 is when the thermal power is switched to 'weak' thermal power, and H15 is when 90 seconds have elapsed since the thermal power is switched. The lower graph is T1 below 127 ° C at the time of H15, so the judgment is changed to a pot with high thermal conductivity and is switched to 'strong' thermal power. On the other hand, since the upper graph is T2 of 127 ° C or higher at the time of H15, it takes 5 minutes for the 'weak' thermal power cooking time, and at the time of H17, it is switched to the 'strong' thermal power for instant feeding and at the time of H18 after 30 seconds. Being digested. The lower graph is switched to 'weak' thermal power at the time of H16 reaching 135 ° C. and digested at the time of H19 after 7 minutes.

Subsequently, in step 244, pan thickness discrimination is performed. The determination of the pot thickness is performed depending on whether the equilibrium temperature determined by the equilibrium temperature determination unit 161 of the temperature equilibrium determination unit 153 is 114 ° C. or higher or less than that of the determination unit 149 of FIG. 7. If the temperature is 114 ° C or higher, the thickness of the pan is judged to be thick at step 245, and the flow proceeds to step 246, where the switching temperature T _k is set to 135 ° C, the cooking time t _j of the 'weak' thermal power is set to 8 minutes, and the instant feed is Is set to 'Yes'. However, instant feed time t _c is 15 seconds. On the other hand, when it is less than 114 degreeC, it is determined in step 255 that the thickness of a pan is thin, and it progresses to step 256.

In step 256, the measurement of the thermal power and the cut amount discrimination data Δt ₃ is performed. This measurement is performed by the timer 151 measuring time while the temperature sensor 107 which measures the temperature of a pan measures from 120 degreeC to 130 degreeC. Then, in step 257, the thermal power and the amount of cut are determined after the end of the measurement. △ t, if ₃ is more than 20 seconds and less the evaluation value of the thermal power and cooking amount determined in the step 258, the switching temperature T _k of the "river" thermal power at step 259 to "about" fire is set to 145 ℃ 'about 'The cooking time t _j of the thermal power is set to 8 minutes and the instant feed is set to' u '. However, instant feed time t _c is 15 seconds. On the other hand, if it is determined that the △ t ₃ at step 257 is less than 20 seconds, and the evaluation value of the thermal power and cooking amount determined to be larger at the step 260, the switching temperature of the "about" fire from the "river" thermal power at step 261 T _k Is set to 135 ° C, the cooking time t _k of the 'weak' thermal power is set to 8 minutes and the instant feed is set to 'u'. The instant feed time t _{c in} this case is also 15 seconds.

In addition, although thermal power and cooking quantity discrimination are performed also in step 219, step 219 is a quick cooking mode and step 257 is a standard cooking mode. The discriminating unit 149 of FIG. 6 selects the data Δt ₂ or Δt ₃ used for the thermal power and the cooking quantity discrimination according to the mode selected by the cooking key 117.

Thus, the pot thickness is determined in step 244, and the thermal power and the amount of cut are determined in step 257, and the 'weak' thermal power cooking time t _j and the instant ripening time t _c are the same, but 'weak' in the 'strong' thermal power, depending on the result. The switching temperature to the thermal power is set to another temperature of 135 ° C or 145 ° C. That is, the pot thickness discrimination and the thermal power and cooking quantity discrimination are both for setting the cutting temperature.

After step 246, step 259, and step 261, the process proceeds to step 224. After that, the process proceeds to step 227 after the above-described processing. Step 246, step 259, and step 261 are all the cases in which it is determined that the pot type is "oil" and that the pot type is a material having high thermal conductivity.

Step 247 is a determination step of the presence or absence of the instantaneous winging, and after discriminating the thermal power from the "strong" thermal power to the "weak" thermal power, it discriminates according to whether MIN value + 7 degreeC or more is detected. That is, when the temperature drop point detection unit 165 of FIG. 8 detects the temperature drop point that is the MIN value of the temperature, and the temperature sensor 107 detects the MIN value + 7 ° C. or more, the determination unit 149 is performed in step 249. Is determined to be instantaneous winglessness, and if it is not detected, at step 248, the discriminating unit 149 determines that the instantaneous winging is 'yes'. In addition, MIN value + than 7 ℃ detection is in step 250 or less to by the step of the step to 230 'about' cooking time of t _j end of the fire, this measurement has a timer 151 of Fig. Therefore, the presence or absence of instantaneous ripening is performed in accordance with the temperature change for a predetermined time until it is determined that the cooking time of the 'weak' thermal power is finished after the thermal power is switched.

Here, the processing method of the temperature drop point detection unit 165 of FIG. 8 will be described. After switching from 'strong' thermal power to 'weak' thermal power, the data of the temperature sensor 107 is sampled every 5 seconds. And, if four sampling data are collected, DT _n-2 = T _n-3 -T _n-2 , DT _n-1 = T _n-2 -T _n-1 , DT _n = T _n-1 -T _n Calculate However, T _n is the measured temperature of the latest temperature sensor 107, T _{n-1, 2, 3} is the temperature before 1, 2, 3 times before T _n , and DT _n is the amount of temperature change for 5 seconds. In addition, Tn which satisfies the following conditions 3 to 6, which are MIN value determination conditions, is _defined as T _min .

Condition 3 0 ℃ ≤DT _n-2 ≤ + 15 ℃

Condition 4 0 ℃ ≤DT _n-1 ≤ + 15 ℃

Condition 5 0 ℃ ≤DT _n ≤ + 15 ℃

Condition 6 T _n 〈T _min

As new data continues to be sampled, the oldest data is discarded and the same processing is performed.

In this way, the MIN value is detected by the temperature dropping point detection unit 165 of FIG. 8, whereby the determination unit 149 measures the measured temperature of the temperature sensor 107 which satisfies T _min + 7 ° C. three times in succession. As a result, the momentary benefit 'no' can be determined. In this way, the determination of the presence or absence of the instant feed is because the result of the determination of the type of pot, the thickness of the pot, the thermal power, and the amount of cooked rice determined up to step 247 is not necessarily accurate. This is because sticking can be prevented.

In FIG. 25, the graph which differs from the determination result of the instant blade presence or absence in step 247 is shown. H20, H21 is the time when the thermal power is switched from 'strong' to 'weak' power at T _k , H22 and H23 are the time when the cooking time t _j of the 'weak' power is passed in H20 and H21, and H20 to H22 Since MIN value is detected above + 7 ℃ during H22, it is extinguished in H22 and MIN value + 7 ℃ is not detected during H21 to H23. Therefore, in H23, from 'low' to 'strong' fire for instant feeding Switching is performed. H24 is digested when 15 seconds have elapsed in H23.

In addition, when it processes in step 246, step 259, and step 261, the post-start cooking time and MIN time are 24 minutes 45 second and 14 minutes 45 second, respectively, similarly to the case of step 240 and step 243. In other words, the mode common MAX time and MIN time are set for each of the standard cooking mode and the quick cooking mode. However, the cooking time extension MAX time is 30 minutes after starting in all modes. The data storage unit 169 of FIG. 10 shows this. In this way, the cooking time is set for each mode, and setting of the cooking time which utilized the characteristic of the mode requested | required according to a mode, for example, time and a taste, becomes possible.

In addition, since the upper limit (30 minutes) of cooking time extension does not necessarily need to be a common time in all modes, you may decide the maximum of extension time for every mode. In addition, the cooking MAX time and the cooking MIN time are not to be determined only in steps 250, 230, and 228, and may be always determined until the completion of the cooking control after the start. Extension of cooking time may be always judged from a control start.

Subsequently, in the result of step 247, if it is determined that the instantaneous feed time is 'YES', the flow proceeds to step 252 in step 231, the instant feed time T _c starts in step 253, and the instant feed time t _c ends in step 254. Looping is executed until cooking is completed. If it is determined in step 247 that the instantaneous ripening is "no", the "weak" thermal power cooking time t _j ends and cooking is completed.

24, the graph corresponding to the process after step 244 is drawn. The graph having the highest equilibrium temperature corresponds to the case where the process proceeds to step 244, step 245, and step 246 (the pot thickness is thick), and the graph having the equilibrium temperature is medium in step 244, step 255, step 256, step 257, The graph corresponds to the case where the process proceeds to step 260 and step 261 (thin pot thickness and large firepower and cooking quantity), and the graph with the lowest equilibrium temperature is step 244, step 255, step 256, step 257, step 258, step The graph corresponds to the case where the process proceeds to 259 (thin pot thickness and small firepower and cooking quantity). Here, the pot thickness discrimination in step 244 is made depending on whether or not the equilibrium temperature is 114 ° C or higher, but the equilibrium temperature + 6 ° C, which is the end point of the temperature considered as an equilibrium state such as T3, T4, and T5, is 120 ° C or higher. It may be made depending on whether or not. In addition, H25, H26, H27 is the time when the thermal power is switched from the "strong" thermal power to "weak" thermal power, H25 and H26 correspond to 135 degreeC, and H27 corresponds to 145 degreeC. In addition, H28, H30, and H32 are the time points at which the 'weak' thermal power cooking time has elapsed from H25, H26, and H27 to 8 minutes, and thus, from the 'weak' thermal power to the 'strong' thermal power for instant feeding, and H29, H31 and H33 are It is the point of extinguishing after the instant ripening time t _c (15 seconds).

In addition, when the cooking is completed, the cooking completion can be notified by a buzzer or the like.

If the measured temperature of the temperature sensor 107 reaches 180 ° C or more after the start of the cooking control until the completion of the cooking control, an error control is performed by a high cut error considering that any abnormality has occurred. This error control is executed by the safety valve 133a being closed from the open state.

(Modification 1)

Fig. 26 is a flowchart showing a case in which the equilibrium time data Δt _{2 is used} for thermal power and range discrimination even in standard cooking.

In the standard cooking of Fig. 12, the data? T ₂ is used only for the determination of the pot type (step 216). In Fig. 26, the data? T ₂ is used for the determination of the thermal power and the cooking amount as shown in step 302. That is, in both standard and fast collection, the data Δt ₂ is used to determine the thermal power and the amount of cooking.

Step 303 advances to step 246 of FIG. 14 in correspondence with step 222 of FIG. 12. Step 304 proceeds to step 305 corresponding to step 244 corresponding to step 220. Step 306 proceeds to step 261 in correspondence with step 245. Step 307 proceeds to step 259 in correspondence with step 255.

As can be seen from FIG. 26, as a result of using Δt ₂ for the determination of thermal power and cooking capacity, the processing for thermal power and cooking quantity discrimination and the pot thickness discrimination are reversely processed in FIGS. 26 and 14.

If step 307 and step 259 of Fig. 26 are removed, and the temperature determined in step 305 is less than 114 ° C, the process proceeds to step 255 and step 256 of Fig. 14, and the thermal power and the amount of cut by Δt ₂ and Δt ₃ . The determination may be performed twice. In this case, discrimination of the thermal power and the cooking quantity is executed again, so that the determination result of step 302 can be corrected even if it is wrong.

(Modification 2)

FIG. 27 is a flowchart corresponding to a part of the process in FIG. 16, in which step 401 branches from step 401 to step 402 and step 403 corresponding to step 247.

In FIG. 16, when the thermal power is switched from the "strong" thermal power to the "weak" thermal power, the case where MIN value +7 degreeC or more is detected as a determination of the presence of instantaneous cooking, but in FIG. 27 is used as the determination of the pot thickness. That is, when MIN value +7 degreeC or more is detected, it judges that the thickness of a pan is thin, and proceeds to step 403, and when it detects no MIN value, it judges that the thickness of a pan is thick, and it progresses to step 402. If the thickness of the pan is thick, the process proceeds to step 248 where the instant feed is determined to be 'Y'. If the thickness of the pan is thin, the process proceeds to Step 249 and the instant feed is determined to be 'no'.

That is, the processing here is determined by the determination result of the pot thickness of the cooking control such as presence or absence of instantaneous ripening. That is, as a usage form in the determination result of the pot thickness, it is used when judging whether there is instant ripening, as shown in FIG. 27, and as used in judging the switching temperature from 'strong' to 'weak' thermal power as shown in FIG. There are two forms. On the other hand, there are two reasons for the determination of the presence or absence of instant ripening, that the pot thickness and the determination so far are wrong.

In addition, in the case of the process shown in FIG. 27, the instantaneous feed presence determination part 163 of FIG. 8 is contained in the pot thickness determination part 159 of FIG. 7 as a structure for pot thickness determination.

(Modification 3)

FIG. 28 is a diagram corresponding to FIG. 14, wherein a pot thickness discrimination is used as a criterion for discriminating pot thickness and instant ripening, wherein step 501 corresponds to step 244, step 502 corresponds to step 245, and step 503 Corresponds to step 255, step 504 corresponds to step 259, and step 505 corresponds to step 261.

When the determination result of the pot thickness is used to determine the presence or absence of the instant feed, the same result as in Step 502 or 503 is obtained. Therefore, the instant feed is 'Yes' in Step 246 and the instant feed 'No' is used in Step 504 and 505. do.

In addition, when step 305 of FIG. 26 is used as the discrimination criterion of pot thickness and instant feed, it is good also as setting of step 259 to instant feed "no". In addition, if step 501 of FIG. 28 is used as a criterion for determining the presence or absence of the instantaneous feed, the pot thickness discriminating unit 159 of FIG. . In addition, the determination of the pot thickness and the determination of the presence or absence of the instant feed may be performed alone, or may be determined by combining the determination of the pot thickness or the determination of the presence or absence of the instant feed.

(Modification 4)

FIG. 29 is a first flowchart showing a control method of auxiliary cooking control for a gas stove having a cooking function according to another embodiment of the present invention, FIG. 30 is a second flowchart, and FIG. 31 is a third flowchart.

Steps 601, 602, and 603 of FIG. 29 correspond to steps 201, 202, and 203 of FIG. 11, respectively, and thus description thereof is omitted. Step 604 corresponds to step 204 in FIG. 11, but the data Δt ₁ is not stored. This is because, in the control method shown in Figs. 29 to 31, the pot type is determined only by the data of? T ₁ as the processing in the standard cooking mode, and thus the pot type is immediately determined in step 605. Step 605 corresponds to step 213 in FIG. 12, wherein the pot type determination unit of this apparatus is the temperature equilibrium state determination unit 153 and the memory 155 of the determination unit 149 in the pot type determination unit 147 of FIG. 5. Is excluded.

Step 608 corresponds to step 214 of FIG. 12, step 609 corresponds to step 240 of FIG. 13, and step 610 to processing until the equilibrium temperature + 6 ° C. is measured from step 205 of FIG. 11 to step 207. It corresponds. Step 611 corresponds to step 236 of FIG. In addition, the "weak" thermal power cooking time t _j of step 609 is 6 minutes and 30 seconds. This is because the cooking time is secured for 1 minute and 30 seconds longer than that of step 240 since there is no process of step 237 in FIG.

Step 606 corresponds to step 215 of FIG. 12, and step 607 is a new process. Step 607 is a process of measuring thermal discrimination data Δt ₄ , and Δt ₄ is a temperature rise time measured by the timer 151 until the temperature sensor 107 measures 75 ° C. and then measures 85 ° C. Then, thermal power discrimination is executed in step 612 of FIG. If the data Δt ₄ is 40 seconds or more, the flow proceeds to step 615, where it is determined that the thermal power is small. In step 616, the temperature T _k for changing from the 'strong' thermal power to the 'weak' thermal power is set to 155 ° C and the cooking time t _j is It is set to 8 minutes. On the other hand, if the data Δt ₄ is less than 40 seconds, the process proceeds to step 613 where the thermal power is determined to be large, and in step 614, the switching temperature T _k from the 'strong' thermal power to the 'weak' thermal power is set to 145 ° C and the cooking time t _j is set to 10 minutes. In addition, as a configuration of the thermal power discriminating unit for determining the thermal power, unlike the thermal power and cooking amount discriminating unit 157 of FIG. 6, the determination unit 149 and the timer 151 from which the temperature sensor 107 and the memory 155 are removed are provided. Is enough. However, since the switching temperature T _k and the cooking time t _j of the thermal power are determined only by the determination of the thermal power, it is considered that the cooking amount is not considered and the control error is likely to occur in comparison with the control flowchart described above. In the case of three hops, it is enough to determine the firepower alone.

Then, the step 617 in the pot Greater thickness moment learning how to determine whether or not the measurement data of the △ t ₅ after are executed. The data Δt ₅ is a temperature rise time measured by the timer 151 until the temperature sensor 107 measures 130 ° C. and then measures 140 ° C. Then, at step 618, the thickness of the pan and the presence of the instant ripening are determined. If? T ₅ is 10 seconds or more, the process proceeds to step 620, where the pot is thick and the instant cooking is set to 'Y'. However, instant feed time t _c is 15 seconds. On the other hand, when Δt ₅ is less than 10 seconds, the process proceeds to step 619 where the pot thickness is thin and the instantaneous ripening is set to 'no'.

32 shows the pot thickness and the instant feed presence / determination unit 173 for executing the process of step 618. The pot thickness and the instant feed presence / determination unit 173 includes a temperature sensor 107 and a timer 151. And a discriminating unit 149. As can be seen from the comparison between the pot thickness and the instant-cooking presence / determination unit 173 and the pot thickness determination unit 159 of FIG. 7, the configuration is different. That is, the pot thickness discrimination unit of FIG. 7 is used to determine the pot thickness based on the time taken for the pot thickness and the instant ripening or non-cooking determination unit 173 to rise from 130 ° C to 140 ° C after the temperature equilibrium of the pot. The difference is determined based on the equilibrium temperature at which 159 is the standard of the temperature equilibrium state. However, since the pot thickness determining unit 159 of FIG. 7 includes the pot thickness and the instantaneous ripening or not determining unit 173, the control corresponding to the pot thickness determining unit 173 may be executed.

Subsequently, steps 621, 622, 623, 624, 625, 626, and 627 of FIG. 31 correspond to steps 224, 225, 226 of FIG. 15, and steps 247, 248, 249, and 251 of FIG. 16, respectively, and thus description thereof is omitted. do. However, the "about" thermal power of step 622 is about 300 mW / h instead of about 350 mW / h. The same is true for the 'weak' thermal power in step 611.

(Modification 5)

FIG. 33 is a first flowchart illustrating a gas furnace control method including a cooking function unit according to another embodiment of the present invention, FIG. 34 is a second flowchart, FIG. 35 is a third flowchart, and FIG. 36 is a first flowchart. 4 flowcharts. 37 is a schematic block diagram of a thermal power and a cut amount discriminating unit.

See FIG. 33. Unlike the gas stove described above, the cooking control starts immediately after washing the rice, and it is determined whether the equilibrium temperature TH ₀ is detected in step 701. The loop processing is executed until the equilibrium temperature TH ₀ is detected, and this processing is performed as in step 207 of FIG.

Next, in step 702, the type of pot is determined. Pan type is determined, the equilibrium temperature TH ₀ is executed in accordance with whether or not more than 109 ℃. If it is 109 ° C, the process proceeds to step 703, and if it is less than 109 ° C, the process proceeds to step 704. In the case where the process proceeds to step 703, the pot type is judged to be a pot of high thermal conductivity material (for example, aluminum). It is judged that

Hereinafter, the case where the process proceeds to step 703 will be described. However, when the process proceeds to step 704, the numerical value is changed by the control after the step 703.

In step 705, thermal power and cooking quantity discrimination are executed. The thermal power and the amount of cut is determined by the thermal power and the amount of cut determination unit 175 of FIG. 37. The thermal power and cooking amount discriminator 175 includes a temperature sensor 107, a timer 151, and an equilibrium temperature detector 161 and a determiner 149 of the temperature balance state determiner 153. In brief, the discrimination method is performed depending on whether the time ΔT ₀ from the start of heating of the pan immediately after ignition to the detection of the equilibrium temperature TH ₀ is smaller than 320 seconds.

That is, the temperature sensor 107 measures the temperature of the pot heated by the standard burner 103, and the equilibrium temperature detector 161 of the temperature equilibrium determination unit 153 detects the equilibrium temperature of the pot from the measured data. Is detected. The timer 151 measures the elapsed time from the time when the ignition checker 141a confirms the ignition, and sends the measurement data to the determination unit 149. As a result, since the elapsed time data up to the equilibrium temperature of the pot can be obtained, the determination unit 149 determines whether the firepower is large or large and the amount of the cooked rice is determined by determining whether the data is smaller than 320 seconds. Here, the reference thermal power is about 1,300 kW / h as the cooking power corresponding to the display line 123 as described above. In addition, the standard cooking quantity is one hop.

If discrimination is made and the time ΔT ₀ from the ignition to the detection of the equilibrium temperature is smaller than 320 seconds, the flow proceeds to step 706 where it is determined that the fire power is large and the amount of cooking is one hop. This is because the amount of cooked rice cannot be judged to be smaller than this, and the short temperature rise time indicates that the thermal power is large. In contrast, when the time ΔT ₀ from the ignition to the equilibrium temperature detection is 320 seconds or more, the process proceeds to step 707 where it is determined that the thermal power is small or the cooking amount is 2 to 3 hops.

In this way, after the ignition (after the heating of the pot is started), the thermal power and the amount of cut are discriminated by the value of the time ΔT ₀ until the equilibrium temperature detection, and other control is executed as follows.

In addition, although the thermal power and the cooking quantity are discriminated based on the value ΔT ₀ until the equilibrium temperature detection after ignition, it is necessary for the temperature rise from the first temperature before the equilibrium temperature detection to the second temperature before the equilibrium temperature detection. You may discriminate | determine a thermal power and a cooking quantity according to the magnitude of time. That is, if the first temperature is the water temperature at the time of ignition and the second temperature is the equilibrium temperature, there is no intrinsic difference in measuring the time until the equilibrium temperature detection after ignition.

It is not limited to the case where the determination of the thermal power and the amount of cooking is performed in accordance with the elapsed time from the ignition to the detection of the equilibrium temperature and the time required for the temperature rise from the first temperature before the equilibrium temperature detection to the second temperature before the equilibrium temperature detection. The determination of the thermal power and the amount of cooked water may be performed according to the time required from the predetermined temperature to the equilibrium temperature detection before the equilibrium temperature detection.

Subsequently, when the process proceeds to step 708 in step 706, the loop processing is executed until 60 seconds have elapsed after the detection of the equilibrium temperature TH ₀ . Then, the process proceeds to step 709 of FIG. 34, and after 60 seconds, it is switched to 'weak' thermal power. The 'about' thermal power here is about 350 mW / h. In contrast, in the case where the process proceeds from step 707 to step 718, the loop processing is executed for 90 seconds after the equilibrium temperature detection, and as shown in step 719 of FIG.

In this manner, the loop processing is performed for 60 seconds at step 708, and the loop processing is performed for 90 seconds at step 718, and the larger the thermal power is, the shorter the time is passed after the detection of the equilibrium temperature. This is to prevent boiling by quickly switching to a 'weak' fire so that the burner does not lose safety, since the burner is likely to occur when the fire is large. In addition, the larger the amount of cooking, the later it switches to 'weak' thermal power after detecting the equilibrium temperature. This is because the larger the cooking quantity, the longer the time until the temperature of the rice in the pot reaches the boiling temperature after the temperature sensor 107 detects the equilibrium temperature. In consideration of this tendency, when the cooking volume is large, the time from the detection of the equilibrium temperature to the change to the 'weak' thermal power is extended, so that the rice temperature is surely changed to the 'weak' thermal power at the stage of boiling. I'm trying to. It is ensured that the boiling state is switched to ensure that the boiling time of the side on which the control for ensuring the absorption of the rice is ensured matches the actual boiling time.

As described above, if the thermal power is large according to the result of the determination of the thermal power and the amount of cut in step 705, the switch is switched to 'weak' thermal power soon after the detection of the equilibrium temperature. In order to prevent the occurrence of each harm.

Subsequently, the process proceeds from step 709 to step 710 where the degree of dispersion of the thermal power is determined. The data used as the basis of this determination is also ΔT ₀ , and the degree of dispersion of the thermal power is determined depending on whether the time ΔT ₀ from the ignition to the equilibrium temperature TH ₀ is greater than 270 seconds. The degree of dispersion of the thermal power means a degree deviating from the display line 123 written as 'cooking'. In order to correct this dispersion, if the elapsed time ΔT ₀ from the ignition to the detection of the equilibrium temperature is less than 270 seconds, the flow proceeds to step 711, and if the thermal power is greater, the flow is determined to be greater than 270 seconds. Is considered to be rather large. As a result, if the process proceeds to step 711, the process proceeds to step 712, and the loop process is executed for 270 seconds. If the process proceeds to step 713, the process proceeds to step 714 and the loop process is executed for 150 seconds. The 'weak' coal cooking is executed until it is switched to 'strong' coal.

On the other hand, when the process proceeds to step 720 in step 719 of FIG. 35, the loop processing is executed for 200 seconds, and the 'weak' power cooking is executed until the power is switched to the 'strong' thermal power, which is the cooking power in step 721.

In this case, when the fire power is small and the amount of cooking is large (2 to 3 hops), the 'weak' coal cooking is executed for 200 seconds, and when the fire power is large and the cooking volume is small, the 'weak' coal cooking is performed for 150 seconds (270 seconds). Is executed.

Hereinafter, the points which can be known at step 712, step 714, and cooking 720 will be described. In step 712 and step 714, it can be seen that if the same cooking amount is greater, the greater the thermal power, the longer the "weak" thermal power cooking is secured. This means that the larger the thermal power, the faster the temperature rise time to the equilibrium temperature, the shorter the absorption time up to that time, and the longer the rice is prepared by taking the 'weak' coal cooking time for a long time by preventing the pot temperature from rising from the equilibrium temperature. This is to achieve sufficient absorption of. On the other hand, it can be seen in steps 714 and 720 that, on the assumption that the thermal power is the same, the larger the amount of cooking, the longer the 'weak' thermal power cooking time is secured. This is because a large amount of cooking requires a large amount of cooking time to be prevented from rising from the equilibrium temperature because of the large amount of cooking to be absorbed. As a result, it can be said that the larger the thermal power, the larger the amount of cooking, the longer the cooking time of the 'weak' thermal power is secured. By such control, sufficient absorption of rice is achieved so that delicious rice is not cooked.

In addition, securing the 'weak' thermal power cooking time after reaching the equilibrium temperature is difficult to raise the temperature in the pot and can maintain the boiling state for a long time as compared to the cooking power only by the cooking power, thus improving the absorption of rice. Because it can improve.

Subsequently, when the process proceeds to step 716 of FIG. 34, it is determined whether or not the sensor temperature TH of the temperature sensor 107 is 145 ° C or higher, and loop processing is performed up to 145 ° C or higher. As a result, the cooking in the cooking power is executed until it reaches 145 ° C. This temperature is a temperature at which water evaporates, and is intended to cook delicious rice by heating the temperature of the pan to about 145 ° C. Then, after reaching 145 ° C., the process proceeds to step 717 to be switched to 'about' thermal power.

In addition, about step 722 and step 723 of the step 721 process, since step 722 is the same process as step 716 and step 723 is the same process as step 717, it abbreviate | omits description.

Subsequently, the process proceeds from step 712 to step 724 of FIG. 36, and the loop processing is executed until 90 seconds have elapsed after switching to the 'about' thermal power. As a result, 'weak' coal cooking takes place for 90 seconds. Then, in step 725, the quantity discrimination determination 1 is executed. This discriminant quantity discrimination 1 is performed according to whether the measurement temperature TH of the temperature sensor 107 is larger than 138 degreeC. That is, after 90 seconds have elapsed since the switching to the 'weak' thermal power is determined by the measured temperature value of the temperature sensor 107. If the measured temperature TH of the temperature sensor 107 is smaller than 138 ° C, the process proceeds to step 726, and if it is 138 ° C or more, the process proceeds to step 727.

Step 727 is a step of switching to cooking power ('strong' heating power), and the loop processing is executed for 10 seconds in step 728 so that cooking in the cooking power is executed for 10 seconds. Here, cooking with cooking power for 10 seconds is to evaporate the remaining moisture. Then, in step 729, the fire is extinguished and the steaming is performed after the fire is extinguished.

As shown in step 730, post-digestion steaming is secured for at least 180 seconds. When 180 seconds have elapsed after the digestion, it is determined in step 731 whether the elapsed time after ignition is 20 minutes, and when 20 minutes has elapsed, cooking is completed and a buzzer sounds. If 20 minutes have not elapsed, the process proceeds to step 732 and loop processing is performed until 20 minutes have elapsed for 90 seconds. When the elapsed time after ignition reaches 20 minutes by step 731 or step 732, or when 270 seconds have passed after the fire extinguishing, although not reaching 20 minutes, cooking is completed. That is, the steaming time after the digestion is always secured for 180 seconds by step 730, and the elapsed time after the ignition is added to the elapsed time after the digestion up to 20 minutes to the maximum of 90 seconds. Such control is performed when the cooking time is shortened during the processing up to step 716. As the heating time is shortened, the evaporation and α conversion time of the water are shortened. It is for.

On the other hand, when it progresses from step 723 to step 733 of FIG. 36, since it is the same process as step 724, description is abbreviate | omitted. In addition, since step 734 is the same process as step 725, description is abbreviate | omitted. However, the process up to step 734 is the process judged that the cooking amount is large, and when it progresses to step 727, the determination of the cooking amount is meant to be corrected. In other words, the judgment result of step 707 means that the fire power is small and the amount of cooking tends to be high, but the firepower is not necessarily satisfied both conditions, for example, the heat is extremely small and the cooking amount is 1 hop. Since it may also be included, this is a process for assuming and correcting this case. After proceeding to step 727, the same processing as in the case where the cooking quantity is one hop is omitted.

Subsequently, when the measurement temperature TH of the temperature sensor 107 is smaller than 138 ° C. in step 734, the process proceeds to step 735 and determination of the amount of cooking 2 is performed. This discriminant quantity discrimination 2 is a process for discriminating 2 or 3 hops, and the data used for the discrimination is the sensor temperature of the temperature sensor 107 90 seconds after switching to 'weak' power as shown in step 734. The reference value is 130 ° C. If the sensor temperature TH is less than 130 ° C, the process proceeds to step 736, and if it is 130 ° C or more, the process proceeds to step 737. Step 736 is a step for looping for 30 seconds, and step 737 is a step for looping for 60 seconds. Here, step 736 corresponds to the case where the cooking quantity is two hops, and step 737 corresponds to the case where the cooking quantity is three hops.

As can be seen from the processing up to this point, when the cooking amount is 1 hop, the cooking time is about 90 seconds, and when it is 2 hops, it is 120 seconds, and when it is 3 hops, it is 150 seconds. In this way, the larger the cooking quantity, the longer the cooking time in the 'weak' thermal power is because the larger the cooking quantity, the better the sticking. In addition, according to the amount of cooked to secure the cooking time of 'weak' thermal power to cook delicious and bulge well.

Subsequently, returning to step 726 and proceeding to step 726, it is determined that the sensor temperature TH of the temperature sensor 107 is smaller than 138 ° C. in the judgment of the cooking quantity discrimination 1, in which case the cooking quantity is two or three hops. In order to correct the treatment judged to be 1 hop until then, the cooking time in the 'weak' thermal power is further secured for 90 seconds. Comparing step 736 and step 737, the cooking time at the 'weak' thermal power is shown to be longer, but since this is a control judged to be 1 hop, the amount of heating so far is small and there is a possibility that the evaporation of moisture may not be sufficient. to be.

As described above, when the steaming is carried out by the 'weak' thermal power cooking and it is finished, it is switched to the 'strong' thermal power, which is the re-coalizing power in step 738, and the 'strong' thermal power cooking is executed in step 739 for 10 seconds, and the fire is extinguished in step 740. do. Step 738 to step 740 are the same processes as step 727 to step 729.

After extinguishing in step 740, the loop processing is executed for 270 seconds in step 741 so that the steaming time is always secured for 270 seconds after digestion and cooking is completed. Here, in step 741, the decay time is always secured for 270 seconds, which is different from the processes of steps 730, 731 and 732. FIG. In the case of 2 hops or 3 hops, the taste is given priority over cooking time. Therefore, in order to ensure sufficient steaming time after digestion, in the case of 1 hop, the cooking time is given priority and the cooking is performed for 20 minutes after ignition. The result is a priority.

The graph shown in FIG. 38 corresponds to steps 701, 702, 703, 705, 706, 708, 709, 710, 713, 714, 715, 716, 717, 724, 725, 727, 728, 729, 731, 732 It is a graph.

Moreover, although the gas stove provided with the cooking function part which concerns on embodiment of this invention was shown the push type table stove by the ignition operation button 119a, 119b, 119c and the thermal power control lever 121a, 121b, 121c, You may also be a tablegoner.

In addition, the gas furnace equipped with a cooking function is not limited to a table furnace, but may be a drop in furnace or any other furnace.

In addition, a stove is not limited to a gas stove, but an electric stove may be sufficient.

The number of holes in the furnace is not limited to two, but may be one or three. However, when the number of holes is reduced, it is desirable to have a fast cooking mode for cooking another.

In addition, inventions for pot type determination, firepower and cooking quantity determination, pot thickness determination, instant cooking presence determination, limitation of setting mode switching, cooking time for each mode, and treatment when equilibrium temperature are not detected are established. Can be taken independently.

In addition, for example, what is applicable to different thermal power and cooking quantity discrimination among the contents described in the pot type discrimination may be applied. The description of time information and temperature information is one example.

In addition, temperature information, time information, etc. are not limited to changing by setting conditions.

This invention has the following distinctive effects from the said structure.

In the cooking furnace used for various thermal powers, when cooking is started with proper heating power and the cooking quantity is discriminated, the cooking heating control according to the cooking quantity is performed, and therefore, good cooking is easy to be performed.

It is also conceivable to fix the fire power of the stove to the appropriate fire power for good cooking, in which case there are limitations to other heating cooking. There is no such restriction in the present invention.

Other invention

＊ a

In the above configuration,

`` In the controller,

When the output from the detecting means is not input after starting cooking separately from the cooking control unit, the cooking power of the heating means and the cooking pot is cooked based on the difference between the reference pattern defined by the time information and the temperature information. Thermal power and cooking quantity discriminating means for discriminating,

And the auxiliary cooking control unit comprising the auxiliary control means for controlling cooking heating according to the determined value by the thermal power and the cooking quantity discriminating means, the output from the detecting means is not input after the cooking start. In the case of (inadequate positioning of the control panel), the thermal power and the amount of rice is determined by the thermal power and the amount of rice discrimination means based on the difference between the reference pattern defined by the time information and the temperature information. Since the cooking heating control is executed, cooking can be performed relatively well in this case as well.

＊ b

In the above-mentioned a term cooker,

"The said thermal power and cooking quantity discriminating means are a means which makes the said determination until the said pot rises to equilibrium temperature,

The auxiliary control means is a control means for switching the thermal power of the heating means to a 'weak' power enough to maintain the equilibrium state after the time when the temperature of the pot becomes equilibrium, wherein the thermal power and cooking amount discriminating means The larger the thermal power value of the discrimination result is, the shorter time after the pot rises to the equilibrium temperature of the equilibrium state, and the control means for switching to the 'weak' thermal power. Since the equilibrium time considered is measured, and the thermal power of the heating means and the cooking quantity to be cooked are discriminated based on the measured equilibrium time, these discrimination accuracy becomes high. In addition, since the larger the thermal power is the equilibrium temperature and then switched to the 'weak' thermal power at an early time, it is possible to prevent the problem caused by the 'strong' thermal state continues after the equilibrium temperature. That is, boiling can be prevented. As a result, it is possible to prevent the abnormal operation of the heating means (for example, in the case of the burner to extinguish the flame) due to boiling, so that the stability can be ensured.

＊ c

The method of claim b,

"The auxiliary control means is a control means for switching the thermal power of the heating means to a 'weak' power enough to maintain the equilibrium state after the time when the temperature of the pot is in an equilibrium state. The larger the thermal power value of the discrimination result by the means, the control means for setting the longer duration of the 'weak' thermal power, the larger the thermal power of the discrimination result is, the longer the duration of the 'weak' thermal power is. As the time for the temperature to be in equilibrium (boiling state) becomes longer, the absorption of rice can be made sufficient. As a result, uncooked rice can be cooked deliciously.

＊ d

According to claim a,

"The said thermal power and cooking quantity discriminating means are a means which makes the said determination until the said pot rises to equilibrium temperature,

The auxiliary control means is a control means for switching the thermal power of the heating means to a 'weak' power enough to maintain the equilibrium state after the time when the temperature of the pot becomes equilibrium, wherein the thermal power and cooking quantity discrimination step The larger the cooking quantity obtained as a result of the determination, the higher the cooking quantity is due to the measurement characteristic of the measuring means in the configuration that the pot is controlled to switch to the 'weak' thermal power after a long time after the pot has risen to the equilibrium temperature. Because the time is shifted between the temperature rise in the pot and the temperature rise in the pot, the pot is equilibrated even though it is easy to delay the time that the temperature in the pot reaches the boiling temperature after the temperature of the pot reaches the equilibrium temperature. After the temperature rises, the pot is boiled by switching the thermal power to 'weak' thermal power for a long time. After that, the heating power of the heating means can be switched to 'weak' thermal power, and the α conversion of the rice is assured.

＊ e

The method of claim d,

"The auxiliary control means is a control means for switching the thermal power of the heating means to a 'weak' power enough to maintain the equilibrium state after the time when the temperature of the pot is in an equilibrium state. In the case where the amount of the cooking amount obtained as a result of the determination of the step is a control means for setting the duration of the 'weak' thermal power longer, the cooking time at the switched 'weak' thermal power is continued for a long time. By soaking, the boiling state in the pot can be maintained for a long time to sufficiently absorb the rice. That is, cooking cooking suitable for cooking quantity can be performed.

＊ f

According to claim a,

"The above-mentioned thermal power and cooking amount discrimination means,

Measuring means for measuring the temperature of the pot heated by the heating means;

Temperature equilibrium state determination means for determining a state considered to be a temperature equilibrium state of the heated pot according to the measurement result of the measurement means;

Measurement means for measuring an equilibrium time considered to be the temperature equilibrium state determined by the temperature equilibrium state determination means;

And a means for discriminating the thermal power of the heating means and the amount of cooking to be taken into the pot, based on the equilibrium time measured by the measuring means. After the pot is in temperature equilibrium, it is possible to discriminate the thermal power and the amount of cooked water by the duration time of the equilibrium state. According to the determination result, the cooking heating after the completion of the equilibrium state can be performed according to the determination result.

＊ g

According to claim a,

"The above-mentioned thermal power and cooking amount discrimination means,

Measuring means for measuring the temperature of the pot heated by the heating means;

Measuring means for measuring a rise time necessary for the measuring means to rise until the second temperature is measured after the temperature equilibrium state after measuring the first temperature after the temperature equilibrium state of the heated pan;

And a means for discriminating the thermal power of the heating means and the amount of cooking to be taken into the pot based on the rise time measured by the measuring means. Since discrimination is made based on measurement in a stable state because the thermal power of the heating means and the amount of cooking to be taken into the pan are determined from time.

＊ h

According to the above b-e,

"The above-mentioned thermal power and cooking amount discrimination means,

Measuring means for measuring the temperature of the pot heated by the heating means;

An equilibrium temperature detection means for detecting an equilibrium temperature in a temperature equilibrium state of the heated pot according to a measurement result of the measurement means;

The elapsed time after the heating means starts heating the pot, or after the measuring means measures a predetermined temperature before the temperature equilibrium state of the heated pot, and the equilibrium temperature detecting means detects the equilibrium temperature. Measuring means to measure,

And a means for discriminating the thermal power of the heating means and the amount of cooking to be taken into the pot, based on the elapsed time measured by the measuring means. Since the thermal power of the heating means and the amount of cooked food to be taken into the pot are determined at the step of detecting the equilibrium temperature of the pot by the difference in the elapsed time until the elapsed time, the auxiliary control means continued after that described in the above paragraphs b to e. Control of cooking heating by smoothly proceeds.

＊ i

According to the above b-e,

"The above-mentioned thermal power and cooking amount discrimination means,

Measuring means for measuring the temperature of the pot heated by the heating means;

Measuring means for measuring a rise time necessary for the measuring means to rise until measuring the first temperature before the temperature equilibrium state of the heated pot and then measuring the second temperature before the equilibrium state;

In the configuration having the means for discriminating the thermal power of the heating means and the amount of cooking to be taken into the pot based on the rise time measured by the measuring means, the same effect as the invention of item h can be obtained.

Claims (10)

In a furnace equipped with a cooking function having a cooking apparatus having a cooking control unit for controlling the cooking heating according to the temperature rise degree after cooking heating according to the heating of the cooking pot, or the result of determining the cooking quantity determined from the corresponding value. , In the furnace for heating the cooking pot is provided with an operation unit for adjusting the thermal power of the heating means, Display means for displaying that the operation portion is positioned in the corresponding cooking position with the appropriate thermal power for cooking is provided, Detecting means is provided for outputting a positioning signal when positioned at the cooking position, And the control device executes a control operation by the cooking controller in accordance with the output from the detecting means. The method according to claim 1, When the output from the detecting means is not input to the cooking apparatus separately from the cooking control unit, the heating means and the pot of the heating means are based on the difference between the reference pattern defined by the time information and the temperature information. Thermal power and cooking amount discriminating means for discriminating the amount of rice cooked; A stove having a cooking function unit, comprising an auxiliary cooking control unit comprising auxiliary control means for controlling cooking heating according to the discrimination value by the thermal power and the cooking amount discriminating means. The method according to claim 2, The firepower and cooking quantity discriminating means is means for performing the discrimination until the pot rises to the equilibrium temperature, The auxiliary control means is a control means for switching the thermal power of the heating means to a 'weak' power enough to maintain the equilibrium state after the time when the temperature of the pot becomes equilibrium, wherein the thermal power and cooking amount discriminating means And a cooking means having a cooking function, characterized in that the control means for switching to the 'weak' power after a short time after the pot rises to the equilibrium temperature in the equilibrium state as the thermal power value of the discrimination result is greater. The method according to claim 3, The auxiliary control means is a control means for switching the thermal power of the heating means to a 'weak' power enough to maintain the equilibrium state after the time when the temperature of the pot becomes equilibrium, wherein the thermal power and cooking amount discriminating means The stove having a cooking function, characterized in that the control means for setting the duration of the 'about' thermal power is longer as the thermal power value is larger. The method according to claim 2, The firepower and cooking quantity discriminating means is means for performing the discrimination until the pot rises to the equilibrium temperature, The auxiliary control means is a control means for switching the thermal power of the heating means to a 'weak' power enough to maintain the equilibrium state after the time when the temperature of the pot is in an equilibrium state. And a cooking unit having a cooking function, characterized in that the control unit switches to the 'weak' thermal power after a long time after the pot rises to an equilibrium temperature as a result of the determination. The method according to claim 5, The auxiliary control means is a control means for switching the thermal power of the heating means to a 'weak' power enough to maintain the equilibrium state after the time when the temperature of the pot is in an equilibrium state. And a cooking unit, characterized in that the control means for setting the duration of the 'weak' thermal power longer as the amount of the cooking amount obtained as a result of the discrimination. The method according to claim 2, The thermal power and cut amount discriminating means, Measuring means for measuring the temperature of the pot heated by the heating means; Temperature equilibrium state determination means for determining a state considered to be a temperature equilibrium state of the heated pot according to the measurement result of the measurement means; Measurement means for measuring an equilibrium time considered to be the temperature equilibrium state determined by the temperature equilibrium state determination means; And a cooking unit having a cooking function, characterized in that it comprises a means for discriminating the heating power of the heating means and the cooking amount taken into the pot based on the equilibrium time measured by the measuring means. The method according to claim 2, The thermal power and cut amount discriminating means, Measuring means for measuring the temperature of the pot heated by the heating means; Measuring means for measuring a rise time necessary for the measuring means to rise until after measuring the first temperature after the temperature equilibrium state of the heated pan and measuring the second temperature after the equilibrium state; And a cooking unit comprising means for discriminating the heating power of the heating means and the amount of cooking to be taken into the pot based on the rise time measured by the measuring means. The method according to any one of claims 3 to 6, The thermal power and cut amount discriminating means, Measuring means for measuring the temperature of the pot heated by the heating means; An equilibrium temperature detection means for detecting an equilibrium temperature in a temperature equilibrium state of the heated pot according to a measurement result of the measurement means; Measuring the elapsed time after the heating means starts heating the pot, or after the measuring means measures the predetermined temperature before the temperature equilibrium state of the heated pot, and the equilibrium temperature detecting means detects the equilibrium temperature. Measuring means, And a cooking function comprising a means for discriminating the heating power of the heating means and the amount of cooked rice to the pot based on the elapsed time measured by the measuring means. The method according to any one of claims 3 to 6, The thermal power and cut amount discriminating means, Measuring means for measuring the temperature of the pot heated by the heating means; Measuring means for measuring a rise time necessary for the measuring means to rise until measuring the first temperature before the temperature equilibrium state of the heated pot and then measuring the second temperature before the equilibrium state; And a cooking unit comprising means for discriminating the heating power of the heating means and the amount of cooking to be taken into the pot based on the rise time measured by the measuring means.