JP3426535B2 - Fish roaster - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a double-sided grilled fish roaster for baking fish and the like. 2. Description of the Related Art As a conventional fish roaster of this type, there is a system proposed in Japanese Patent Application Laid-Open No. 10-99209. [0003] In this fish roaster, power is supplied to the upper heating element and the lower heating element alternately a plurality of times so that the energizing time is constant, so that the fish is baked. However, in this conventional fish roaster, since the upper heating element and the lower heating element are alternately energized for a short time, the surface temperature of the heating element does not rise sufficiently. It is necessary to bake for a long time to make the fish brown properly, but if the cooking time is prolonged, the fats and oils inside the fish and the umami ingredients will fly together with the water,
There was a problem that it was dried and had a crisp finish, and it was not moist and delicious. [0005] In order to solve the above-mentioned problems, the present invention first energizes the lower heating element in the cooking chamber,
Next, in a fish roaster that energizes the upper heating element, a roasting switch constituting a cooking menu setting means and
Press either the fillet / string switch to cook menu
Is set, and the determination temperature for turning off the lower heating element that is first energized is determined according to the set cooking menu, and the temperature is determined.
The temperature detected by the detecting means is lower than the temperature after the lower heating element is energized.
The elapsed time until the temperature reaches the judgment temperature is defined as the detection time.
From this detection time, the remaining cooking time is determined according to the set cooking menu, so that the same baking can be obtained even if the amount, size, or type of fish changes. Things. [0006] According to a first aspect of the present invention, a cooking cabinet for cooking by heating, a grille on which fish is placed, an upper heating element located above the grille, and a lower part located below. A heating element,
It consists of temperature detecting means for detecting the temperature in the cooking cabinet, cooking menu setting means for setting a cooking menu, and control means for controlling the upper heating element and the lower heating element. In the fish roaster that energizes the upper heating element, the cooking menu setting means is constituted.
Switch or fillet / string switch
Press to set the cooking menu, and set the judgment temperature for turning off the lower heating element that is first energized to the set cooking menu.
The temperature detected by the temperature detection means is
Elapsed time from when power is supplied to when the temperature reaches the determination temperature
Is set as the detection time, and the cooking time set as described above is used as the detection time.
The remaining cooking time is determined according to the menu . An embodiment of the present invention will be described below with reference to the drawings. In FIG. 1, reference numeral 1 denotes a box-shaped cooking cabinet having an opening on the front side, which is covered by an outer shell 13 and in which temperature detecting means 5 such as an upper heating element 2, a lower heating element 3, a catalyst heater 4, and a thermistor are provided. Have. Reference numeral 6 denotes a cooking menu setting means disposed on the front of the shell 13; 7, a control means; and 8, a tray, which comprises a saucer 9, a grill 15, a handle 10, and a door glass 11. Reference numeral 12 denotes a catalyst, which is provided between the cooking
Duct (not shown) leading to the exhaust port 14 opened at the back of the
The exhaust fan 16 is disposed between the catalyst 12 and the exhaust port 14 for forcibly exhausting smoke from the cooking cabinet 1. FIG. 2 shows an operation section of the cooking menu setting means 6, which includes a display section 6a, an automatic cooking section 6b, a manual cooking section 6c,
It comprises a start switch 6d and a cancel switch 6e. The automatic cooking unit 6b has two automatic menu switches, a roasting switch 6aa for baking fish in a round shape, and a fillet / string switch 6ab for baking fish in a string or a fillet.
A roasting switch 6 consisting of a roasting switch 6ac
The aa and the fillet / string switch 6ab are larger than the start switch 6d in the operation section. The burn control switch 6ac can switch the burn control between three levels of strong, medium and weak according to the user's preference. The manual cooking section 6c includes a 10-minute switch, a 1-minute timer set switch 6ca, and a heater changeover switch 6cb for switching between double-sided grilling and over-fired grilling. FIG. 3 shows display examples of the display unit in each state. (A) shows a display state during automatic cooking, (b) shows a display state of remaining time, and (c) shows a display state during smoke removal. FIG. 4 shows a change in the state of each part during cooking during the automatic cooking operation. FIG.
Shows a flowchart of microcomputer control after the start of cooking. FIG. 6 shows a change in the detected temperature T of the temperature detecting means when one and four fish are grilled. Next, the operation of one embodiment of the present invention will be described. First, the grill 15 is placed on the tray 8, and fish is placed on the grill 15 and inserted into the cooking cabinet 1. Next, the roasting switch 6a from the automatic cooking section 6b of the cooking menu setting means 6
a, and the switch 6ab of the fillet / string is depressed, and if desired, the switch 6ac is pressed to select between high and low burn-in. Then start switch 6
Pressing d starts cooking. The control procedure after the start of cooking will be described with reference to FIGS. When cooking is started, the display section 6a changes to a display state indicating that automatic cooking is being performed. First, the exhaust fan 16 and the catalyst heater 4 are energized.
Is heated, and the air in the cooking cabinet 1 is exhausted by the exhaust fan 16. When a predetermined time t2 (about 30 seconds) elapses in this state, the temperature inside the cooking chamber 1 is stabilized, and the detected temperature T (normally substantially equal to room temperature) of the temperature detecting means 5 at this time is controlled as the initial temperature T0. It is stored in the microcomputer of the means 7. Note that the detected temperature T is abnormally high even after t2, such as when grilling fish continuously (T2 or more, for example, 80 ° C or more).
In this case, the power is not supplied to the upper heating element 2 and the lower heating element 3 until the detected temperature T falls below the predetermined temperature T2, and the power supply to the exhaust fan 16 is continued, so that the temperature becomes lower than the predetermined temperature T2. The detected temperature T at this time is stored in the microcomputer of the control means 7 as the initial temperature T0. Subsequently, the lower heating element 3 is energized to generate heat,
Heat the fish and add a moderate amount of brown to the back. As a result, the temperature inside the cooking cabinet 1 rises and reaches the determination temperature T1.
The elapsed time at this time is defined as a detection time t0. Note that the determination temperature T1 is determined by the following determination temperature calculation formula with correction based on the initial temperature T0. Each constant is different for each type of automatic menu. Automatic menu whole body T1 = A1 + T0 × B1 Automatic menu dried fish and fillet T1 = A2 + T0 × B2 A1, B1, A2, B2: Constant Note that the microcomputer of the control means 7 actually determines the judgment temperature T1 and the initial temperature T0. Since the calculation is performed after converting the signal into a signal that can be determined, the signal may be converted into an expression that can be easily processed by the microcomputer and then processed. What is important here is that the determination temperature T1 is determined by a determination temperature calculation formula that differs for each automatic menu, and that the determination temperature T1 is corrected by the initial temperature T0. When the temperature reaches the determination temperature T1, the lower heating element 3 is turned off, the upper heating element 2 is turned on, and the remaining time t1 is determined by the following remaining time calculation formula corrected by the detection time t0. Each constant is different for each type of automatic menu. Automatic menu whole body t1 = C1 + t0 × D1 Automatic menu dried fish and fillet t1 = C2 + t0 × D2 C1, D1, C2, D2: Constant This time, the surface of the fish is scorched. At this time, in order to obtain a stable baked state with little variation,
It is desirable that the constants D1 and D2 be 3 or less. This is because if the detection temperature fluctuates due to noise or the like and the detection time t0 fluctuates, the remaining time t1 fluctuates by D1 or D2 times the fluctuation of t0. In order to make this variation as small as possible, it is better to make D1 and D2 as small as possible, and in practice it is better to make it 3 or less. The remaining time t1 determined by the above calculation is displayed on the display unit 6a, and the remaining time displayed thereafter is subtracted as time elapses. The remaining time from this state is 1 / 4t1
Then, the upper heating element 2 is turned off and the lower heating element 3 is turned on. This is to improve the finish so that the meat juice and oil that flow into the back of the fish when the upper heating element 2 is turned on and adhere thereto are baked and do not leave any freshness. Next, when the time t1 has elapsed and the remaining time display becomes 0, the energization of the lower heating element 3 is stopped, and a buzzer (not shown) sounds to notify the user of the end of cooking. Thereafter, the display section 6a changes to a display state indicating that smoke is being removed, and the exhaust fan 16 and the catalyst heater 4 are energized for a predetermined time t3 (about one minute) to remove smoke after cooking. The user may pull out the tray 8 and take out the fish when the buzzer sounds and the display state indicates that the smoke is being removed. However, if the user takes out the fish after removing the smoke, the amount of smoke from the front when taking out the smoke should be reduced. Can be. In the above operation, when the amount of fish is different,
The larger the amount, the longer it takes for the temperature of the cooking cabinet 1 to rise.
FIG. 6 shows an example of one and four fish. As a result, the detection time t0 for reaching the determination temperature T1 is longer in the case of four fishes than in the case of one fish, so the remaining time t1 is also longer in proportion to t0 according to the remaining time calculation formula. For this reason, when the amount of fish is small, the cooking time is short, and when the amount of fish is large, the cooking time is automatically adjusted so as to be long, and the same degree of burning is obtained. Next, the case where the types of fish are different will be described. In general, when baking fish as a whole, it is preferred not only that the inside is heated but also that the surface is moderately scorched. On the other hand, string and filleted fish are preferred because they are cooked and less burnt.
As a result of conducting various fish grilling experiments, two menus are prepared for round and fillets / strings, each of which is optimized using independent formulas (for determination temperature calculation and remaining time calculation). It was found that if a certain constant was set, most fish types could be burned automatically and moderately. For example, the weight of the saury, shishamo, and horse mackerel,
Even when the size, thickness, etc. are considerably different, if the remaining time is determined by the same calculation at the same detection temperature, the detection time t
0 and the remaining time t1 varied depending on the fish, and almost the same finish could be obtained. In the case of fillets and strings,
By setting the detection temperature T1 lower than the round body, the constant A
By setting B2 and B2, similar baking could be obtained even if the type and amount of fish were changed. The constants of the formulas obtained by the above experiments are programmed in the microcomputer, and the judgment temperature and the remaining time are calculated each time cooking is performed. Is to be obtained. As described above, according to the present invention, in the fish roaster in which the lower heating element in the cooking chamber is first energized and then the upper heating element is energized, the cooking menu setting means is provided. The roasting switch and fillet / strings
Press one of the switches to set the cooking menu, and set the judgment temperature for turning off the lower heating element that is first energized.
Determined according to the selected cooking menu and detected by the temperature detection means
The elapsed time from when the temperature of the lower heating element is turned on until the temperature reaches the determination temperature is determined as the detection time, and the remaining cooking time is determined from the detected time according to the set cooking menu. Since the energization of the lower heating element and the upper heating element does not switch until the remaining time is determined, the detection time until the lower heating element that is first energized reaches the judgment temperature for turning off stabilizes, and the amount and size of fish Even if the type changes, the same baking can be obtained.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view of the present invention. FIG. 2 is an explanatory diagram of an operation unit of a cooking menu setting unit of the present invention. FIG. 3 is a display example of a display unit of the present invention. FIG. 4 is an operation diagram of the cooking procedure of the present invention. FIG. 5 is a flowchart of a cooking procedure according to the present invention. FIG. 6 is an operation graph of the cooking procedure of the present invention. [Description of Signs] 1 Cooking chamber 2 Upper heating element 3 Lower heating element 4 Catalyst heater 5 Temperature detecting means 6 Cooking menu setting means 7 Control means 12 Catalyst 14 Exhaust port 16 Exhaust fan

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-61-239577 (JP, A) JP-A-5-154059 (JP, A) JP-A-8-215063 (JP, A) 21831 (JP, U) Jpn. Sho 61-82536 (JP, U) (58) Fields studied (Int. Cl. ⁷ , DB name) A47J 37/06 371 F24C 7/04 301

Claims (1)

(1) A cooking chamber (1) for heating and cooking, a grill (15) on which fish is placed, and an upper heating element (2) located above the grill (15). ), A lower heating element (3) located below, a temperature detecting means (5) for detecting a temperature in the cooking cabinet (1), a cooking menu setting means (6) for setting a cooking menu, and an upper heat generation. A control means (7) for controlling the body (2) and the lower heating element (3). In a fish roaster that first energizes the lower heating element (3) and then energizes the upper heating element (2), The roasting switch (6aa) constituting the cooking menu setting means (6) and the
Press one of the mono switches (6ab) to open the cooking menu.
And the determination temperature (T1) at which the lower heating element (3) to be turned on first is turned off corresponds to the set cooking menu.
And the detected temperature (T) of the temperature detecting means (5) is
After the lower heating element (3) is energized, the determination temperature (T
The elapsed time to reach 1) is defined as the detection time (t0).
From the detection time (t0), the set cooking menu is set.
Fish roaster and determining the cooking time remaining (t1) in accordance with the chromatography.