JP3486051B2 - Cooking device - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooker which automatically extinguishes a fire when the temperature detected by a temperature sensor which comes into contact with a cooking utensil such as a pot and detects its temperature exceeds a predetermined temperature, particularly cooking. The present invention relates to a heating cooker capable of automatically determining whether or not an object contains a liquid and automatically extinguishing the fire when the respective extinguishing temperatures are reached.

[0002]

2. Description of the Related Art In a heating cooker of this type, the kind of food in a cooking utensil such as a pot is discriminated and, for example, in a cooked dish, a temperature slightly higher than the boiling temperature of water (for example, 130 ° C.) is used to prevent charring. It is necessary to extinguish the fire at a high temperature (for example, 250 ° C.) so that the oil does not overheat, and at a higher temperature (for example, 310 ° C.) for the stir-fried one. As such a discrimination method, a method of discriminating cooked food containing water and cooking oil not containing it depending on whether or not the saturation temperature is detected (for example, JP-A-3-236518).
No.), or a method of distinguishing between oil-like products such as deep-fried tempura having a large heat capacity and stir-fried food having a small heat capacity based on the difference in the detected temperature rise rate based on the difference in the heat capacities of the entire cooked food.

[0003]

In the first method described above, it is not possible to discriminate between oil and stir-fried ones. Also in the case of the second method, for example, an oil type using a small amount of oil of about 200 CC (for example, stir-fried frozen food such as dumplings; hereinafter simply referred to as a small amount of oil) and a stir-fried type have a detected temperature increase rate. Since the difference between the two becomes small, it becomes difficult to make the determination, and in some cases, the determination may be erroneous. Such factors include, for example, the difference in thermal conductivity due to the difference in the material of the pan, and in the case of a small amount of oil using an aluminum pan, the detected temperature rise rate is often higher than in the case of wiener frying using an iron pan. Since it becomes large, there is a possibility of misidentifying the cooked food.

In the case of stir-fried vegetables, such as stir-fried vegetables, omelettes, hamburgers, etc., when water comes out during cooking, the temperature rise can be suppressed until the water evaporates. However, since the temperature detected by the temperature sensor immediately reaches about 300 ℃ for stir-fried foods such as stir-fried wieners, roasted gyoza, and roasted beans, the cooking temperature is erroneously determined, and the fire extinguishing temperature of oil (for example, 250 ℃) ) Is set, there is a disadvantage that the fire is extinguished during cooking.

The present invention solves the above problem and improves the accuracy of discrimination between liquid-free cooked food such as fried chicken and cooked food containing a small amount of liquid such as a small amount of oil, and responds accordingly. The purpose is to automatically extinguish the fire when the appropriate fire extinguishing temperature is reached.

[0006]

The heating cooker according to the present invention is based on the behavior of the temperature detected by a temperature sensor which detects the temperature of a cooking utensil such as a pot as shown in the overall configuration of FIG. Cooking means for determining the type of food in the cooking utensil, and the heating means of the heating means when the temperature detected by the temperature sensor reaches each extinguishing temperature suitable for the type of food determined by the food determination means. The heating stop means for stopping the operation is provided, and the heating stop means has a relatively low predetermined first extinguishing temperature suitable for the food when the food determination means determines that the food contains liquid. When the detected temperature is reached, the operation of the heating means is stopped, and when it is determined that the food does not contain a liquid, the operation of the heating means is reached when the detected temperature reaches a relatively high second extinguishing temperature suitable for it. And stop If the detected temperature exceeds a predetermined first set temperature lower than the first extinguishing temperature, the heating power of the heating means is set to a predetermined low heat, and the detected temperature is higher than the first set temperature and lower than the first extinguishing temperature. The heating power changing means for returning the heating power of the heating means to the original value when the second set temperature is reached. The food determination means cooks based on the behavior of the detected temperature in a predetermined range including a range between the second set temperature and a predetermined third set temperature higher than the second set temperature and lower than the first extinguishing temperature. It is determined whether or not the object contains a liquid.

Until the temperature detected by the temperature sensor reaches the first set temperature, the heating power of the heating means is high heat necessary for cooking, but if the detected temperature exceeds the first set temperature, the heating power changing means changes the heating power of the heating means. Bring to a predetermined low heat, and if it exceeds the second set temperature, return to the original high heat again. Second by changing this firepower
Based on the behavior of the detected temperature in the temperature range including the set temperature and the third set temperature, the cooked product determination means determines whether or not the cooked product contains a liquid. Second
In the temperature range from the set temperature to the 3rd set temperature, the behavior of the detected temperature is affected by the change of the thermal power, but when the amount of the cooked food containing liquid is low, the convection causes The temperature becomes uniform and the convection weakens, and when returning to high heat, the convection intensifies again and it takes time for the temperature difference to occur in the cooked product, so that the delay in the change in the temperature detected by the temperature sensor increases. On the other hand, in the case of a cooked food containing no liquid, there is no effect of such a change in convection, and the delay in the temperature detected by the temperature sensor becomes small. Therefore, in the temperature range between the second set temperature and the third set temperature, the behavior of the temperature detected by the temperature sensor greatly differs depending on whether or not the food contains liquid.

The cooking product determination means cooks on the basis of the time period during which the temperature detected by the temperature sensor reaches the third set temperature from the first set temperature or the second set temperature, or the average temperature rise gradient of the detected temperature during that period. It is preferable to determine whether or not the object contains a liquid. As described above, during the period from the second set temperature to the third set temperature, it is most affected by the change in the heating power of the heating means described above. There is a big difference in whether or not it is included. The cooking product determination means determines that the time taken for the temperature detected by the temperature sensor to reach the third set temperature from the first set temperature or the second set temperature is large, or the average temperature rise gradient of the detected temperature during that period is small. For example, it is determined that the cooked food contains liquid, and if it is the other way around, it is determined that the cooked food does not contain liquid.

When the temperature rise gradient until the temperature H detected by the temperature sensor reaches the first preset temperature is smaller than a preset preset gradient, the heating power changing means keeps the heating power of the heating means even if it exceeds the first preset temperature. It is preferable that the heating stop means stops the operation of the heating means when the detected temperature reaches the first extinguishing temperature without reducing the heat to low heat. In this way, the heating power of the heating means does not become low when heating a food containing a large amount of liquid.

Further, after the heating power of the heating means is reduced to a low level and before the detected temperature reaches the second set temperature, the detected temperature is changed to the first temperature.
When the elapsed time from the time when the temperature reaches the set temperature exceeds a predetermined time set in advance, the thermal power changing means immediately restores the thermal power of the heating means, and the heating stop means detects the first detected temperature.
It is preferable to stop the operation of the heating means when the extinguishing temperature is reached. In this way, when heating a cooked food containing a medium amount of liquid, the period of low heat does not become longer than the above-mentioned predetermined time.

The cooking product determining means determines the time or average temperature rise gradient during which the detected temperature reaches the second set temperature from the second set temperature and the time during which the detected temperature reaches the second set temperature from the first set temperature. It may be possible to determine whether or not the food includes liquid, based on the product of the time or the average temperature rise gradient. As described above, in the temperature range from the second set temperature to the third set temperature, the behavior of the temperature detected by the temperature sensor varies depending on whether the amount of food is small or not. For the same reason that there is a difference, there is a large difference in time or average temperature rise gradient in this temperature range, and there is also a difference in time or average temperature rise gradient from the first set temperature to the second set temperature. Since there is a similar tendency, this product also greatly differs depending on whether or not the cooked food contains liquid.

The present invention as described above is preferably applied to the case where the liquid-containing cooked food is an oil and the liquid-free cooked food is a stir-fried food.

Further, according to the present invention, an opening penetrating in the vertical direction is formed in the central portion of the heating means, and the temperature sensor is provided at the upper end of the support member extending upward through the opening with a gap, and It is preferable to contact the center of the bottom. By doing this, when the heat is low, the air rising through the gap between the opening and the support member decreases, so the heating in the vicinity of the temperature sensor did not weaken in comparison to the low heat, and the heat was set to high. In this case, heat rising near the temperature sensor is taken away by the air rising through the gap, and the temperature rise slows down, so the temperature detected by the temperature sensor lags behind the change in the thermal power. Therefore, the behavior of the detected temperature between the second set temperature and the third set temperature is more likely to be affected by the change in the heating power of the heating means than in other temperature ranges, and thus whether or not the cooked food contains a liquid is determined. The difference due to this becomes even greater.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described below with reference to the embodiments shown in FIGS. FIG. 2 is a cross-sectional view of a main part when the heating cooker according to the present invention is applied to a table stove. A gas burner (heating means) 10 composed of a burner body 11 and a burner head 12 is fixed to an equipment frame (a part of which is shown by reference numeral 13), and a cooking utensil 15 such as a pot is placed on it via Gotoku (not shown). Can be posted. An opening 10a is formed in the center of the gas burner 10 so as to penetrate in the vertical direction.
The support member 14 provided coaxially with the opening 10a,
The support member 14 includes a fixed cylinder 14a fixed to the container frame 13 and a movable cylinder 14b supported by the movable cylinder 14b so as to be vertically slidable.
A gap is formed between the opening and the opening 10a so that air can flow. A temperature sensor 35 using a thermistor or the like is provided at the upper end of the movable cylinder 14b, and the movable cylinder 14b is
When the temperature b is increased, the temperature sensor 35 is
It is elastically pressed against the center of the bottom surface of 5 by a spring. A spark plug 36 and a flame sensor 37 such as a thermocouple or a frame rod are fixed to the device frame 13.

The valve casing 20 of the gas valve device is a device frame 13
The fuel gas from the gas inlet 20a is fixed to the cock 2 which is rotated by the safety solenoid valve 25 and the operating knob 24.
1, and is supplied to the gas burner 10 via the heat switching solenoid valve 27 and the orifice 28 that are connected in parallel. When the operation knob 24 is rotated from the closed state, the micro switch 26 is activated first, the opening degree of the cock 21 increases as the operation knob 24 rotates, and finally, the valve rod 23 is moved via the cam device 22 to normally operate. The valve body 25a of the safety solenoid valve 25, which is closed by a spring, is pushed open and, in conjunction with this, the movable cylinder 14b is raised.
The valve body 27a of the heat switching solenoid valve 27 is normally open during the operation of the table stove.

The burner controller 30 includes a central processing unit (CPU) 31, a read only memory (ROM) 32, and a writable memory (RA) which constitute a well-known logical operation circuit.
M) 33 and the interface 34 as main components, the ROM 32 stores a control program for automatic combustion control, which will be described later, and various fixed constants.
As will be described later, the detected temperature of the temperature sensor 35 and the data during the arithmetic processing are stored in the memory. The control program for the automatic combustion control automatically changes the heating power of the gas burner 10 as described later, and automatically determines whether the food in the cooking utensil 15 is oil-based or fried based on the temperature detected by the temperature sensor 35. The program includes a program for stopping the operation of the gas burner 10 when the temperature detected by the temperature sensor 35 reaches a predetermined extinguishing temperature according to the food. The interface 34 receives an input signal from the temperature sensor 35 or the like as the CPU 31.
Is converted into a signal that can be calculated in the above, and the output signal from the CPU 31 is converted into an output signal that can drive the safety solenoid valve 25 and the like. Through this interface 34, the safety solenoid valve 25, the micro switch 26, The thermal power switching solenoid valve 27, the temperature sensor 35, the spark plug 36, and the flame sensor 37 are connected to the CPU 31.

In comparison of this embodiment with each claim, the cooked product judging means 1, the heating stopping means 2 and the heating power changing means 3 are constituted by a part of the burner controller 30 including such a control program. The respective constituents except the cooked food judging means 1 and the heating stopping means 2 are substantially the same as those of the prior art. Each fire extinguishing temperature corresponding to the food is
It may be set to a fixed value in advance, or may be calculated based on the behavior of the detected temperature.

Next, the operation of the above embodiment will be described. First, when the operation knob 24 is manually rotated, the micro switch 26 is activated to turn on the power of the burner controller 30 and the movable cylinder 14b is moved upward so that the temperature sensor 35 is pressed against the central portion of the bottom surface of the pan 15 and further rotated. Then, the opening degree of the cock 21 is increased, and finally, the valve rod 23 pushes the valve body 25a of the safety solenoid valve 25 to open, and the fuel gas is supplied to the gas burner 10. The thermal power switching solenoid valve 27 opens when the burner controller 30 is powered on. At the same time, an igniter (not shown) is activated and the spark plug 36 generates a spark, which ignites the gas ejected from the gas burner 10 and produces a flame that heats the pan 15 containing the food. When the flame sensor 37 detects this flame, the burner controller 30 stops the operation of the ignition device and supplies a current to the safety solenoid valve 25. When the operator releases the hand in this state, the operating knob 24 elastically returns slightly and the valve rod 23 separates from the valve body 25a, but the valve body 25a is kept open by the current to the safety solenoid valve 25, and the gas burner is kept. 10 continues to operate. In this state, the opening of the cock 21 is adjusted by the operation knob 24 so that the gas burner 10 has a heating power suitable for cooking.

FIG. 3 is a flow chart showing a control program for automatic combustion control, and the automatic combustion control processing executed by the burner controller 30 will be described with reference to this and operation explanatory diagrams shown in FIGS. 4 and 5. When the burner controller 30 is powered on, the CPU 31 causes the RAM 33 to
Gas burner 10 starts operation by resetting each data in the table to 0 or a predetermined initial value, and cooks pan 15
To start heating. In this state, the valve body 27a of the thermal power switching solenoid valve 27 is open, and the user first operates the operating knob 24.
Is adjusted manually to adjust the gas burner 10 to a high heat suitable for cooking, and the burner controller 30 is set to the one shown in FIG.
The automatic combustion control operation shown in is started. The temperature H detected by the temperature sensor 35 applied to the central portion of the bottom surface of the pan 15 by this heating is such that the food in the pan 15 is stir-fried like wiener stir-fried, gyoza, roasted beans (not including liquid). It is a cooked food), a small amount of oil of about 200CC (a cooking product containing a small amount of liquid) such as fried chicken, or a large amount of oil (a cooking product containing a large amount of liquid) such as deep-fried tempura. Depending on whether or not it increases as shown by the characteristics a, b, and c in FIG.

The CPU 31 of the burner controller 30 is
First, in step 100 of the flowchart of FIG. 3, the temperature H detected by the temperature sensor 35 is lower than a predetermined temperature H0 (160 ° C.), which is lower than a first extinguishing temperature Hn1 described below.
Measure the time to rise to 1 (180 ℃), and this time is 3
If it is less than 0 seconds, the control operation proceeds to step 105, and 3
If it is 0 seconds or more, the process proceeds to step 121. In the case of a large amount of oil, the temperature rising speed is slow as shown by the characteristic c in FIG. 4, and this time becomes longer and becomes 30 seconds or more. Therefore, the control operation proceeds to step 121, and the fire extinguishing temperature suitable for the oil is used. 1 Extinguishing temperature Hn1 (250 ° C) is selected. In this case, if the heating by the gas burner 10 is continued and the temperature H detected by the temperature sensor 35 exceeds the first extinguishing temperature Hn1, the control operation proceeds to step 122, the CPU 31 closes the safety solenoid valve 25, and the gas burner 10 extinguishes the fire. To be done. In the case of this large amount of oil, since the heating power of the gas burner 10 is not changed to low heat (see step 106) for distinguishing between the low oil amount and the stir-fried food, there is no delay in temperature rise due to low heat.

When the control operation proceeds to step 105, if the detected temperature H exceeds the first set temperature H1, the CPU
31 is the valve body 27 of the thermal power switching solenoid valve 27 in step 106.
a is closed and the amount of gas supplied by the orifice 28 is made to be the predetermined low heat of the gas burner 10 close to the minimum, and the control operation is advanced to the next step 110. In this embodiment, the detected temperature H at the end of step 100 and step 1
Since the comparison reference temperature of 05 (first set temperature H1) is the same, the stop time in step 105 is substantially zero. However, the comparison reference temperature in step 105 may be set to be slightly higher than the detected temperature H at the end of step 100, and the stop time in step 105 may be given to delay the time of setting the low heat slightly. Although the low heat of this embodiment has a constant value due to the orifice 28, a value calculated based on the behavior of the temperature H detected by the temperature sensor 35 up to that point may be used.

In step 110, the second detected temperature H is higher than the first set temperature H1 and lower than the first extinguishing temperature Hn1.
Step 11 until reaching the set temperature H2 (220 ° C)
Draw a loop with 1 and go back and forth. In the case of an intermediate between a large amount of oil and a small amount of oil, the temperature rise characteristic of the detected temperature H is between the characteristics b and c of FIG. 4, and the rate of rise of the detected temperature H is relatively slow, so the detected temperature H 2 set temperature H2
30 seconds have passed since the heat was turned down before reaching. Therefore, the CPU 31 advances the control operation from step 111 to step 112, opens the valve body 27a of the thermal power switching electromagnetic valve 27 to restore the thermal power of the gas burner 10 to the original high heat, and further proceeds to step 121 to change the oil extinguishing temperature to oil. Suitable first
Select the extinguishing temperature Hn1. When the heating by the gas burner 10 is continued and the temperature H detected by the temperature sensor 35 exceeds the first extinguishing temperature Hn1, the control operation proceeds to step 122, and the CPU 31 closes the safety solenoid valve 25 to close the gas burner 1
0 is extinguished. In this case, the period during which the heating power of the gas burner 10 is changed to low heat does not exceed 30 seconds, so the delay in temperature rise due to low heat is limited.

If the detected temperature H reaches the second set temperature H2 before 30 seconds have passed since the heat was turned off in step 106, the CPU 31 advances the control operation from step 110 to step 115, and in the same manner as in step 112. When the heating power of the gas burner 10 is returned to the original high heat and the detected temperature reaches the first set temperature H1 in step 120 (step 1
The time from when the gas burner 10 is turned to low heat at 06) to the third set temperature H3 (230 ° C.) higher than the second set temperature H2 and lower than the first extinction temperature Hn1 is measured. Then, the CPU 31 advances the control operation to step 125 when the time is less than 50 seconds, and advances to step 121 when the time is 30 seconds or more. In this case, gas burner 1
Since the period for which the heating power of 0 is changed to low heat is less than 30 seconds, the delay in temperature rise due to low heat is further reduced.

As will be described later in detail, due to the influence of weakening the heating power of the gas burner 10 between step 106 and step 115, the detected temperature H during the period from the second set temperature H2 to the third set temperature H3 is reached. The rate of increase decreases as shown by characteristics a and b in FIG. 4, and the rate of decrease is greater in the case of a small amount of oil (characteristic b) than in the case of stir-fried one (characteristic a). Since the measurement time in step 120 includes the range affected by this low heat, the time T1 in the case of stir-fried is less than 50 seconds, and the time T2 in the case of a small amount of oil exceeds 50 seconds. That is, CPU3
In step 120, the control operation proceeds to step 121 in the case of a small amount of oil, and the first fire extinguishing temperature Hn1 suitable for the oil is selected in the case of a small amount of oil. Temperature Hn2 (310 ℃)
Select. In the case of a small amount of oil, the heating by the gas burner 10 is continued and the temperature H detected by the temperature sensor 35 becomes the first value.
When the extinguishing temperature Hn1 is exceeded, the control operation proceeds to step 122, and the CPU 31 closes the safety solenoid valve 25 to extinguish the gas burner 10. On the other hand, in the case of the stir-fry, when the detected temperature H of the temperature sensor 35 exceeds the second extinguishing temperature Hn2, the control operation proceeds to step 126 and the gas burner 10
Extinguish the fire.

Next, the behavior of the temperature H detected by the temperature sensor 35 and the background thereof in the case of a small amount of oil and the case of a stir-fried one will be described. a. In the case of a small amount of oil of about 200CC (see Fig. 5 (a)) In high heat, the flame of the gas burner 10 flows toward the outside of the bottom of the pan 15, so the temperature of the cooked food at the end of the pan 15 (oil temperature) L1 is considerably higher than the cooking temperature (oil temperature) L2 in the central part, the pot bottom temperature P in the central part is close to the cooking temperature L2 in the central part, and the temperature H detected by the temperature sensor 35 is high.
Has a tendency similar to the pan bottom temperature P and is slightly lower than that. Even if the heating power is reduced from high to low at the first set temperature H1, until the cooking temperature L1 at the end and the cooking temperature L2 at the center are made uniform by the convection of oil, the cooking temperature L2 at the center and the pot bottom The temperature P rises without decreasing the temperature rise gradient so much. In addition to this, the flame of the gas burner 10 comes closer to the center of the bottom surface of the pot 15 by setting the heat low, so the heating by the gas burner 10 near the temperature sensor 35 does not weaken in spite of the low heat. Therefore, the temperature H detected by the temperature sensor 35 exceeds the first set temperature H1 and rises.

When the heating power is returned to high heat at the second set temperature H2, the flame of the gas burner 10 flows to the outside, so that the cooking temperature L1 at the end portion rises sharply, but the cooking temperature L2 at the central portion rises first. Is relatively gentle, the cooking temperature L1 at the end portion becomes high, and the rising speed increases after sufficient convection of oil is performed, and the pot bottom temperature P at the central portion is the same as the cooking temperature L2. Rises late. In addition to this,
When the flame is made to be strong, the amount of air rising through the gap between the opening 10a at the center of the gas burner 10 and the supporting member 14 is increased at the same time as the flame flows outward, and the heat in the vicinity of the temperature sensor 35 is taken away. The detected temperature H of starts rising after a considerable delay. Although the peripheral portion of the bottom of the pan 15 is considerably heated, since the inner surface of the pan 15 is in contact with oil everywhere, the heat transfer to the central part by the pan 15 itself is absorbed by the oil, and the pan bottom temperature P of the central part is It does not become particularly higher than the cooking temperature L2 in the central portion.

B. In the case of stir-fried food (see FIG. 5 (b)) As in the case of a small amount of oil, the cooked food temperature L1 at the end of the pan 15 is considerably higher than the cooked food temperature L2 at the center in high heat, Since there is no temperature homogenization due to oil convection, the degree is larger than in the case of a small amount of oil. Also in this case, the temperature P of the bottom of the pot at the center is the temperature L2 of the food at the center.
The temperature H detected by the temperature sensor 35 has a tendency similar to that of the pot bottom temperature P and is slightly lower than that. If the heating power is reduced from high heat to low heat at the first set temperature H1, the rising speed of the pan bottom temperature at the end and the cooking product temperature L1 decreases, but the flame of the gas burner 10 shifts to the center of the bottom surface of the pan 15 by making the heat low. Since the action that comes in is the same as in the case of a small amount of oil, the temperature H detected by the temperature sensor 35 rises above the first set temperature H1, but due to the convection of the oil there is no equalizing action at the end and center. However, the degree is much smaller than that of a small amount of oil.

When the heating power is returned to high heat at the second set temperature H2, the flame of the gas burner 10 flows to the outside, so that the pot bottom temperature at the end and the cooked product temperature L1 suddenly rise, and the heat is transferred from the pot 15 itself to the central part. The pot bottom temperature P also starts rising with some delay. Therefore, the temperature H detected by the temperature sensor 35 starts rising with a relatively small delay, although there is an influence of the air rising through the gap between the opening 10a at the center of the gas burner 10 and the support member 14.

As described above, in the present invention, the heating power of the gas burner 10 is changed to low heat until the detected temperature H reaches the second set temperature H2 from the first set temperature H1. In the temperature range from the temperature H2 to the third set temperature H3, the behavior of the detected temperature is affected by the change of the thermal power, but even if the amount is small, there is convection between the food containing liquid and the food not containing liquid. , Temperature sensor 35
A large difference occurs in the delay of the change in the detected temperature of. As a result, even when the amount of the liquid contained is small, it is possible to reliably determine the food containing the liquid and the food not containing the liquid.

In the above embodiment, step 12 in FIG.
At 0, the time until the temperature H detected by the temperature sensor 35 reaches the third set temperature H1 from the first set temperature H1, that is, the time T1 or the time T2 in FIG. It is determined whether or not the time required to reach the third set temperature H3 from the second set temperature H2,
That is, the time T3 or the time T3 in FIG. 4 may be detected to make such a determination. Alternatively, such a determination may be made based on the average temperature rise gradient that is proportional to the reciprocal of these times. Furthermore, the time during which the temperature H detected by the temperature sensor 35 reaches the third set temperature H3 from the second set temperature H2 or the average temperature rise gradient, and the detected temperature changes from the first set temperature H1 to the second set temperature H2. Such a determination may be made based on the time to reach or the product of the average temperature rise slopes.

[0031]

As described above, in the temperature range between the second set temperature and the third set temperature, the behavior of the temperature detected by the temperature sensor differs depending on whether or not the food contains liquid. Therefore, according to the present invention, which determines whether or not the cooked food contains a liquid based on the behavior of the detected temperature in a predetermined range including this temperature range, even if the liquid contained is a small amount. It is possible to reliably discriminate between the food containing liquid and the food not containing liquid.

The food contains liquid based on the time taken for the temperature detected by the temperature sensor to reach the third set temperature from the first set temperature or the second set temperature, or the average temperature rise gradient of the detected temperature during that period. If it is determined whether or not it is, in addition to the effects described above, the calculation for the determination becomes easy.

When the temperature rise gradient until the temperature H detected by the temperature sensor reaches the first preset temperature is smaller than a preset preset gradient, the heating power changing means maintains the heating power of the heating means even if the heating temperature exceeds the first preset temperature. If the heating stop means stops the operation of the heating means when the detected temperature reaches the first extinguishing temperature without making the heat low, the heating means may be used when heating the food containing a large amount of liquid. Since the heating power of is not low, there is no delay in temperature rise due to low heat.

In addition, after the heating power of the heating means is reduced to a low level and before the detected temperature reaches the second set temperature, the detected temperature becomes the first
When the elapsed time from the time when the temperature reaches the set temperature exceeds a predetermined time set in advance, the thermal power changing means immediately restores the thermal power of the heating means, and the heating stop means detects the first detected temperature.
If the operation of the heating means is stopped when the extinguishing temperature is reached, the period of low heat does not become longer than the above-mentioned predetermined time when heating the food containing a medium amount of liquid. Therefore, the delay of the temperature rise due to the low heat can be reduced.

The time or average temperature rising gradient during which the detected temperature reaches the second set temperature from the second set temperature, and the time or average temperature rising gradient during which the detected temperature reaches the second set temperature from the first set temperature. If it is determined whether or not the food product contains liquid based on the product of, the product will also differ greatly depending on whether the food product contains liquid. Even in the case of the above, it is possible to reliably discriminate between the food containing liquid and the food not containing liquid.

The present invention is suitable when the liquid-containing cooked food is oil and the liquid-free cooked food is stir-fried.

A vertical opening is formed in the central portion of the heating means, and a temperature sensor provided at the upper end of a support member extending upward through the opening is in contact with the central bottom portion of the cooking utensil. According to this, the behavior of the detected temperature between the second set temperature and the third set temperature is more likely to be affected by the change in the heating power of the heating means than in other temperature ranges, and it is determined whether or not the food contains liquid. Since the difference due to the difference is further increased, it is possible to more reliably determine whether or not the food includes the liquid.

[Brief description of drawings]

FIG. 1 is an overall configuration diagram of a heating cooker according to the present invention.

FIG. 2 is a diagram showing a main part of an embodiment of a heating cooker according to the present invention.

FIG. 3 is a flowchart showing a control program of the embodiment shown in FIG.

FIG. 4 is an overall operation explanatory view of the embodiment shown in FIG.

5 is a partial operational explanatory view of the embodiment shown in FIG. 2. FIG.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Cooking determination means, 2 ... Heating stopping means, 3 ... Thermal power changing means, 10 ... Heating means (gas burner), 10a ... Opening,
14 ... Support member, 15 ... Cooking tool (pot), 35 ... Temperature sensor.

─────────────────────────────────────────────────── ─── Continuation of the front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) F23N 5/02 350 F23N 5/00

Claims (7)

(57) [Claims] 1. A temperature sensor for contacting a cooking utensil such as a pot heated by a heating means to detect the temperature of the cooking utensil, and determining the type of food in the cooking utensil based on the behavior of the temperature detected by the temperature sensor. Heating comprising a cooked product judging means and a heating stopping means for stopping the operation of the heating means when the detected temperature reaches each extinguishing temperature suitable for the kind of cooked food judged by the cooked food judging means. In the cooker, when the cooking determination means determines that the cooking includes a liquid, the heating stop means, when the detected temperature reaches a relatively low first extinguishing temperature suitable for that, The operation of the heating means is stopped, and when it is determined that the cooked food does not contain a liquid, the operation of the heating means is stopped when the detected temperature reaches a relatively high second extinguishing temperature suitable for it. Cities, the detected first temperature is lower predetermined than the first fire extinguishing Temperature
When the set temperature is exceeded, the heating power of the heating means is reduced to a predetermined low heat, and when the detected temperature reaches a predetermined second set temperature that is higher than the first set temperature and lower than the first extinction temperature, the heating means of the heating means is reached. The cooking power determination means for returning the heating power to the original is provided, and the cooking product determination means is the second preset temperature and a predetermined third higher than the second preset temperature and lower than the first extinguishing temperature.
A heating cooker characterized by determining whether or not a cooked food contains liquid based on a behavior of the detected temperature in a predetermined range including a range between the set temperature and the set temperature. 2. The cooked product determining means determines that the cooked product is a liquid based on the time period during which the detected temperature reaches the third set temperature from the second set temperature or the average temperature rise gradient of the detected temperature during the period. The heating cooker according to claim 1, wherein it is determined whether or not it is included. 3. When the temperature rising gradient until the detected temperature reaches the first set temperature is smaller than a preset predetermined gradient, the heating power changing means is the heating means even if the temperature exceeds the first set temperature. Without reducing the firepower of
The heating cooker according to claim 1 or 2, wherein the heating stop hand stops the operation of the heating means when the detected temperature reaches the first extinguishing temperature. 4. The elapsed time from the time when the detected temperature reaches the first set temperature before the detected temperature reaches the second set temperature after the heating power of the heating means is reduced to low heat in advance. When the set predetermined time is exceeded, the thermal power changing means immediately restores the thermal power of the heating means, and the heating stopping means 2 is operated when the detected temperature reaches the first extinguishing temperature. The heating cooker according to any one of claims 1 to 3, wherein the operation of the heating means is stopped. 5. The cooked product determining means determines a time period during which the detected temperature reaches the third set temperature from the second set temperature or an average temperature increase gradient, and the detected temperature is set to the second set temperature from the first set temperature to the second set temperature. It is determined whether or not the cooked food contains a liquid based on the product of the time to reach the set temperature or the average temperature rise gradient.
The heating cooker according to any one of 1. 6. The cooked product containing liquid is oily,
The said liquid-free cooked food is a fried food.
The heating cooker according to claim 5. 7. An opening penetrating in a vertical direction is formed in a central portion of the heating means, and the temperature sensor is provided at an upper end of a support member extending upward through the opening with a gap therebetween to perform the cooking. The heating cooker according to any one of claims 1 to 6, which is in contact with the center of the bottom of the ingredient.