JP3650719B2 - Cooking machine equipment - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a cooking device that enables high-speed and high-temperature cooking while suppressing scorching.
[0002]
[Prior art]
Conventionally, as this kind of cooking machine device, for example, a cooking pot as a cooking container for charging food and cooking, and a gas heating device arranged at the bottom of the cooking kettle to heat the bottom There is something to prepare. In such a cooking device, for example, when fried vegetables are cooked, a large amount of vegetables put into the cooking pot undergo the following process.
[0003]
That is, a large amount of vegetables is charged into the large cooking pot up to the upper end of the initial cooking pot, and the bottom of the cooking pot is heated at a high temperature by the gas heating device. As the stir-fry cooking progressed, the vegetables that had been filled up to the top end of the cooking pot shrunk to the bottom side of the cooking pot, and finally fried cooking was completed by high-temperature heating using a gas heating device at the bottom. To do.
[0004]
[Problems to be solved by the invention]
However, when fried and cooked by high-temperature heating using the gas heating device at the bottom as described above, it takes a considerable amount of time for a large amount of vegetables to shrink to the bottom of the heating kettle, and the cooking time becomes extremely long. was there. If the heating temperature is increased in order to shorten this time, there is a problem that the vegetables are easily burned on the inner surface of the heating pot.
[0005]
In order to solve this problem, it is only necessary to increase the temperature of foodstuffs such as vegetables while avoiding scorching, but the temperature point that causes scorching is unclear and it is necessary to rely on the intuition of the operator. It was a thing. For this reason, the cooking speed is limited by the ability of the operator, which has caused a limit in shortening the cooking time.
[0006]
An object of the present invention is to provide a cooking device that enables high-speed and high-temperature cooking while suppressing scorching.
[0007]
[Means for Solving the Problems]
The invention of claim 1 is a cooking container for introducing food to cook, a heating means for heating at least the bottom of the cooking container, a wall surface temperature detecting means for detecting a wall surface temperature of the cooking container, Wall surface temperature storage means for preliminarily storing, as a reference value, the temperature of the cooking container wall surface determined based on the temperature at which the food material charged in the cooking container is burnt, and the temperature change detected by the wall surface temperature detection means, Drive control means for driving and controlling the heating means based on a reference value, and the temperature at which the food is burnt is a temperature at which the change in the wall surface temperature of the cooking container and the change in the temperature of the food material diverge. It is characterized by.
[0008]
Invention of Claim 2 is the cooking device apparatus of Claim 1, Comprising: The said heating means was provided with either the gas heating apparatus or electromagnetic induction heating apparatus which heats the bottom part of the said cooking container, To do.
[0009]
A third aspect of the present invention is the cooking device according to the second aspect, wherein the cooking device is provided on the wall surface on the outer peripheral side of the bottom of the cooking container with a closed cross section, and a fluid heat medium is supplied into the closed cross section. The heat exchange jacket for enabling heat exchange with the wall surface, and medium supply / discharge means for supplying / discharging the fluid heat medium from the outside are provided in the heat exchange jacket.
[0011]
Invention of Claim 4 is a cooking device apparatus in any one of Claims 1-3 , Comprising: It is provided with the food material temperature detection means which detects the temperature change of the food material thrown into the said cooking container, The said drive control means Is characterized by taking into account the temperature change of the detected foodstuff.
[0012]
【The invention's effect】
In invention of Claim 1, a foodstuff can be thrown into a cooking container and the bottom part of a cooking container can be heated with a heating means. At this time, the wall surface temperature of the cooking container is detected by the wall surface temperature detecting means. Further, the cooking vessel wall surface temperature determined based on the temperature at which the burning of the ingredients put into the cooking vessel occurs by the wall surface temperature storage means is stored in advance as a reference value. The heating means can be driven and controlled by the drive control means based on the detected temperature change and the reference value. Therefore, the heating means can be controlled so as not to burn the food, the cooking speed is not restricted, and the cooking time can be shortened.
In addition, since the temperature at which the food material that has been put into the cooking container is burned is set to a temperature at which the change in the wall surface temperature of the cooking vessel and the temperature change of the food material deviate from each other, it is possible to more accurately perform cooking while suppressing the burning. it can.
[0013]
In the invention of claim 2, in addition to the effect of the invention of claim 1, the bottom of the cooking vessel can be heated by either the gas heating device or the electromagnetic induction heating device. Accordingly, the heating temperature can be accurately controlled by the gas heating device or the electromagnetic induction heating device.
[0014]
In the invention of claim 3, in addition to the effect of the invention of claim 2, a fluid heat medium can be supplied to the inside of the closed cross-section of the heat exchange jacket by the medium supply / discharge means so that heat exchange can be performed on the wall surface. Therefore, the food can be efficiently heated both on the bottom of the cooking container and on the wall surface on the outer peripheral side of the bottom. And the heating by a gas heating apparatus or an electromagnetic induction heating apparatus is transmitted to the wall surface of an outer peripheral side rather than the bottom part of a cooking container by heat conduction. At this time, there is a heat exchange jacket on the wall surface on the outer peripheral side from the bottom of the cooking container, and since heat can be heated by heat exchange with the fluid heat medium, the heat transferred from the bottom side by heat conduction is externally It is possible to prevent heat from being radiated to the heat and efficiently transfer heat into the cooking container. Therefore, as a whole, when a large amount of food is added and cooked, the cooking time can be remarkably shortened.
[0015]
In particular, as described above, when the cooking time is remarkably fast, it takes considerable skill for the operator to control the temperature while paying attention to confirming the scorch, but accurate control is achieved by the drive control. It can be done very easily. For this reason, the cooking speed is not limited by the work ability of the operator, and the cooking time can be greatly shortened as a whole.
[0017]
In the invention of claim 4 , in addition to the effect of any one of the inventions of claims 1 to 3 , the temperature change of the food put into the cooking container is detected by the food temperature detection means, and detected by the drive control means. Changes in the temperature of the food can be considered. Therefore, the temperature of the foodstuff can be accurately maintained at a high temperature while maintaining the wall surface temperature that does not cause scorching, and high-speed and high-temperature cooking that suppresses scorching can be performed more accurately.
[0018]
DETAILED DESCRIPTION OF THE INVENTION
(First embodiment)
FIG. 1 is an overall schematic diagram of a cooking device according to a first embodiment of the present invention. As shown in FIG. 1, the cooking device according to the first embodiment of the present invention includes a cooking container 1, a gas heating device 3 as a heating unit, a heat exchange jacket 5 and a medium supply / discharge unit 7 as a heating unit. It comprises a weight detection means 9 and a control panel 11.
[0019]
The cooking container 1 is composed of a large-sized cooking pot in which ingredients such as vegetables are put and fried and cooked, or kneaded, sauce, soup and other foods are boiled and cooked. The cooking container 1 includes a bottom portion 13 formed in a dish shape or a spherical shape, and a body portion 15 rising on the outer peripheral side of the bottom portion 13. However, the shape of the cooking container 1 is not particularly limited. The cooking container 1 is formed of iron, stainless steel, a multi-layer of iron and stainless steel, copper, or a combination thereof.
[0020]
A temperature sensor 16 is attached to the bottom 13 of the cooking container 1 as a wall surface temperature detecting means on the outer peripheral side. The temperature sensor 16 detects the wall surface temperature of the bottom 13, and its output is input to the control panel 11. The wall surface temperature detecting means may be provided not only on the bottom portion 13 but also on the body portion 15 so as to detect the wall surface temperature on both sides.
[0021]
The gas heating device 3 is disposed on the bottom surface of the bottom portion 13 of the cooking vessel 1 and heats the bottom portion 13. The gas heating device 3 includes a plurality of gas burners 17, 19, and 21. A plurality of gas burners 17, 19, and 21 are arranged in an annular shape when viewed from above, and the gas burners 17 and 19 are arranged on the inner ring side and the gas burner 21 is arranged on the outer ring side, and can be controlled separately for the inner and outer rings.
[0022]
The gas burners 17, 19 and 21 are connected to a supply source of the fuel gas 26 by a gas pipe 23. The gas pipe 23 is provided with solenoid valves 25, 27, 29, 31 and can be driven and controlled by a control panel 11 described later. The solenoid valve 27 controls the opening and closing of the gas burners 17 and 19 on the inner ring side, and the solenoid valve 25 controls the opening and closing of the gas burner 21 on the outer ring side.
[0023]
The heat exchange jacket 5 is provided on the wall surface on the outer peripheral side of the bottom portion 13 of the cooking container 1 with a closed cross section, and a fluid heat medium is supplied into the closed cross section so that heat can be exchanged with the wall surface. belongs to. That is, the heat exchange jacket 5 is formed in a closed cross section on the outer surface from the corner portion on the outer peripheral side of the bottom portion 13 to the trunk portion 15 in the present embodiment. The heat exchange jacket 5 is formed continuously around the entire circumference of the cooking vessel 1. However, the heat exchange jacket 5 can also be provided in a predetermined length in the entire circumferential direction of the cooking vessel 1. In this case, the fluid heat medium can be supplied to and discharged from each of the divided heat exchange jackets by separate control.
[0024]
In the present embodiment, the medium supply / discharge unit 7 selects and supplies steam, water, and air as the fluid heat medium. In the case where only the heating is intended by the heat exchange jacket 5, the medium supply / discharge unit 7 can supply and discharge only the steam as the fluid heat medium.
[0025]
The medium supply / discharge means 7 includes an upper pipe 33 and a lower pipe 35. The upper pipe 33 is connected to the upper side on one side of the heat exchange jacket 5, and the lower pipe 35 is connected to the lower side on the other side. It is connected. The upper pipe 33 is branched into three pipes 37, 39, and 41, and solenoid valves 43, 45, and 47 are provided, respectively. These solenoid valves 43, 45, 47 are controlled to be opened and closed by the control panel 11. The pipe 37 is connected to a supply source of steam 49. The pipe 37 is provided with a pressure sensor 38, and the detected value is input to the control panel 11. The pipe 39 is connected to the discharge part of the cooling water 51, and the pipe 41 is connected to the discharge part of the cooling air 53.
[0026]
The lower pipe 35 is branched into three pipes 55, 57, and 59, and solenoid valves 61, 63, and 65 are provided, respectively. Each solenoid valve 61, 63, 65 is controlled to be opened and closed by the control panel 11. The pipe 55 is connected to the discharge side of the steam 49, the pipe 57 is connected to the supply source of the cooling air 53, and the pipe 59 is connected to the supply source of the cooling water 51.
[0027]
A flat surface 67 is formed over the entire circumference at the lower part of the heat exchange jacket 5. The flat surface 67 faces the flat upper surface 71 on the lower heat insulating wall 69. The heat insulating wall 69 surrounds the outer peripheral side of the bottom heating means 3 and is supported on a support base 73. The heat insulating wall 69 thermally partitions the heat exchange jacket 5 and the gas heating device 3.
[0028]
The support base 73 is provided with a plurality of legs 75 for placement. For example, a load cell is attached to each foot 75 as the weight detection means 9. The detection signal of the load cell of each foot 75 is input to the control panel 11. By averaging the detected loads of the load cells attached to these feet 75, the total weight on the cooking container 1 and heat exchange jacket 5 side can be detected accurately. In particular, even if the food material is shifted in the cooking container 1 during cooking or moved by stirring, the load at that time is detected by a load cell attached to each foot 75, and the average is calculated successively to accurately calculate the weight. Detection can be performed. In the present embodiment, the total weight of the cooking container 1 and the heat exchange jacket 5 side including the heat insulating wall 69 side is detected.
[0029]
The control panel 11 stores, as a reference value, a cooking vessel wall surface temperature determined on the basis of a temperature at which the burning of the ingredients put into the cooking vessel 1 occurs as a wall surface temperature storage means. The present applicant has confirmed that the temperature at which the food material charged in the cooking container 1 is burned is a temperature at which the change in the wall surface temperature of the cooking container 1 and the temperature change of the food material diverge. Such temperature will be described later.
[0030]
The control panel 11 drives and controls at least the gas heating device 3 based on the temperature change detected by the temperature sensor 16 and the reference value as drive control means. The gas heating device 3 is controlled by opening and closing the solenoid valves 25 and 27, for example. That is, the supply of the fuel gas 26 to the inner ring side gas burners 17 and 19 is reduced or stopped in stages, and the supply of the fuel gas 26 to the outer ring side gas burner 21 is reduced or stopped in stages. Control such as shifting the control timing of the gas burners 17, 19, and 21 is performed. The control panel 11 controls the medium supply / discharge unit 7. The target of drive control in this case is solenoid valves 43, 45, 47, 61, 63, 65, and the like.
[0031]
Stirring blades 79, 81, 83 of a stirring means 77 are inserted into the cooking container 1 from above, and can be heated and stirred. The stirring means 77 is supported separately from the cooking container 1 in this embodiment. However, the stirring means 77 can be supported on the support base 73 together with the cooking container 1. In this case, the weight detection means 9 is configured to detect the total weight including the stirring means 77.
[0032]
The stirring blades 79 and 81 are attached to a branch shaft 85 supported by an eccentric shaft 84. An auxiliary shaft 87 is provided below the eccentric shaft 84, and a temperature sensor 89 serving as a food material temperature detecting means is supported at the lower end of the auxiliary shaft 87. The temperature sensor 89 detects the temperature during cooking of the food in the cooking container 1, and its output is input to the control panel 11. The temperature sensor 89 is arranged at a portion that detects the temperature of the food most accurately, but a plurality of temperature sensors 89 are arranged in the cooking container 1 to detect the average value or the maximum temperature and the minimum temperature of each temperature sensor. You can also The stirring blade 83 is attached to a branch shaft 93 supported on the main shaft 91 side.
[0033]
Next, the operation will be described. First, ingredients such as vegetables, water, and seasonings are added to the cooking container 1 as necessary. The input timing of water, seasoning, etc. may deviate from the start of heating depending on the cooking purpose, and the input amount is changed according to the cooking purpose. These inputs are determined in advance according to the purpose of cooking, so that it is very easy to grasp the amounts of ingredients, water, seasonings, etc. according to the purpose of cooking. The property is significantly improved.
[0034]
Then, the drive control of the control panel 11 controls the opening and closing of the solenoid valves 25 and 27 of the gas heating device 3, and the fuel gas 26 is ejected from the gas burners 17, 19, and 21 through the pipe 23 from the supply source. Ignition is performed by automatic ignition under the control of the panel 11. Thereby, the bottom part of the cooking container 1 is heated at high temperature by gas heating. At the same time, the solenoid valves 43 and 61 are controlled to open and close by the drive control of the control panel 11, and steam is supplied from the supply source of the steam 49 into the heat exchange jacket 5 through the pipe 37. The supplied steam is variously selected according to the purpose of heating, such as wet steam or superheated steam. The steam supplied into the heat exchange jacket 5 exchanges heat with respect to the wall surface on the outer peripheral side of the bottom portion 13 of the cooking vessel 1, and the cooking vessel 1 is heated in this portion.
[0035]
Therefore, even a vegetable or the like put in a large amount up to the top of the cooking container 1 can be heated at high speed by heating by the gas heating device 3 and heating by heat exchange in the heat exchange jacket 5. The heat of the bottom portion 13 is transferred to the body portion 15 side by heat conduction. However, since steam is present in the heat exchange jacket 5, the heat transferred by heat conduction does not escape to the outside, and the heat is efficiently transferred into the cooking vessel 1. Can communicate well. Therefore, also from this point, the whole inside of the cooking container 1 can be heated at high speed.
[0036]
And when the foodstuffs thrown in the cooking container 1 are vegetables, for example, when fry cooking this, the vegetables thrown into the upper part of the cooking container 1 converge to the bottom part 13 side for a short time. High temperature cooking can be performed by gas heating on the bottom 13 side.
[0037]
Here, when high temperature cooking is performed only by gas heating of the bottom portion 13 as in the conventional case, the high temperature heating by gas is performed so as to quickly converge the vegetables that have been charged to the top of the heating pot 1 to the bottom portion 13 side. If done intensely, the input vegetables will easily burn. Moreover, if the degree of gas heating is reduced in order to avoid such scorching, it takes too much time for the added vegetables to converge on the bottom 13 side.
[0038]
On the other hand, by heating the bottom portion 13 with the gas as described above and heating by heat exchange on the body portion 15 side with steam, a large amount of vegetables etc. are quickly focused on the bottom portion 13 side in a short time, High-temperature heating by gas heating can be performed quickly. That is, high-temperature cooking can be performed for a short time by so-called hybrid heating as in this embodiment.
[0039]
In such cooking, in the stirring means 77, the eccentric shaft 83 revolves around the main shaft 91 and the branch shaft 85 rotates around the eccentric shaft 83 as the main shaft 91 rotates. Therefore, the stirring blades 79 and 81 revolve around the main shaft 91 while rotating around the eccentric shaft 83, and the stirring blade 83 rotates around the main shaft 91. With these stirring blades 79, 81, 83, the ingredients in the cooking container 1 can be stirred and cooked, and as a whole, high-speed and high-temperature stirring cooking can be performed.
[0040]
When the ingredients are vegetables and the vegetables are fried, the solenoid valves 43 and 61 are controlled by the control panel 11 when the ingredients are quickly gathered to the bottom 13 side or in the middle, and the heat exchange jacket 5 Steam is extracted from the supply or the supply is stopped and the degree of heat exchange is reduced or stopped. Accordingly, heat exchange by steam on the barrel 15 side of the cooking container 1 is suppressed or stopped, so in the middle process of focusing on the bottom 13 side during the stir-fried cooking of vegetables, Problems such as burning due to excessive heating by steam can be suppressed.
[0041]
Further, by controlling opening / closing of the solenoid valves 45, 47, 63, 65 by the control panel 11, cooling water or cooling air can be introduced into the heat exchange jacket 5. Therefore, positive cooling can be performed on the wall surface on the outer peripheral side with respect to the bottom portion 13 of the cooking container 1, and scorching at the portion can be reliably controlled. In this case, the foodstuff shrinks | contracts to the bottom part 13 side, and does not affect high temperature cooking by gas heating. Further, after cooking, depending on the food, the gas heating of the gas heating device 3 is stopped, and the cooling water 51 or the cooling air 53 is positively introduced into the heat exchange jacket 5 and laid in the cooking container 1 while cooling. It can also be left.
[0042]
In such a cooking process, it is extremely important to manage the burning prevention of the food while maintaining the heating cooking speed.
[0043]
FIG. 2 (b) shows the wall surface temperature change A2, the food material temperature change B2, the food material weight change C2, and the food material stirring state D2 when the occurrence of scorching is confirmed by experiment using the food material as “onion”. b) shows the wall surface temperature change A4, the food material temperature change B4, the food material weight change C4, and the food material agitation state D4 when the occurrence of scorching is confirmed by experiments with the food material "An". 2 and 3, the vertical axis represents temperature, weight, and rotation speed, and the horizontal axis represents time. In the same figure, it can be confirmed that scorching has started from the points EP1 and EP2 at which the wall surface temperature changes A2 and A4 deviate from the food temperature changes B2 and B4, and the scoring has progressed when the dissociation state continues. It was. These points EP1 and EP2 are stored in the control panel 11 as reference values. Points EP1 and EP2 vary depending on the amount of “onion” or “an” used as a food, the amount of water, seasoning, etc., so the amount of input for performing the desired cooking is determined in advance, and experiments are conducted based on this. And EP1 and EP2 are determined. Further, the points EP1 and EP2 may change depending on the humidity and temperature of the day. By storing these data together in the control panel 11, more accurate points EP1 and EP2 can be set. Can do. In addition, although stirring of a foodstuff suppresses scorching, as long as there is stirring, the condition change does not affect the points EP1 and EP2 so much.
[0044]
Such points EP1 and EP2 are stored as reference values in the control panel 11, and the wall surface temperature of the cooking container 1 detected by the temperature sensor 16 corresponds to A1 and A3 in FIGS. 2 (a) and 3 (a). Thus, the gas heating device 3 is controlled by the control panel 11 so as not to exceed the points EP1 and EP2. The contents of this control are as described above. At the same time, the stirring state by the stirring blades 79, 81, 83 is also controlled, and the stirring state is set to D1, D3. Further, on the medium supply / discharge means 7 side, the solenoid valves 43, 45, 47, 61, 63 are controlled to open and close, and steam, cooling water, and cooling air are selectively supplied to and discharged from the heat exchange jacket 5, Temperature control is performed.
[0045]
By such control, the temperature of the food can be controlled as high as possible like B1, and high-speed and high-temperature cooking can be performed while preventing scorching.
[0046]
Also, depending on the food, it may be burnt positively to add color or flavor. In such a case, even if scoring is required, strict management is required because it will not be established as a product if it is scorched more than necessary. In such a case, a desired burn can be accurately obtained by determining in advance a wall temperature for obtaining a burn suitable for the purpose of cooking and storing it as a reference value.
[0047]
In particular, in hybrid heating as described above, high-speed and high-temperature cooking that is more than double the speed of conventional cooking can be performed. However, the above control makes it possible to prevent burns and manage burns very easily and accurately. Therefore, the speed of high-temperature heat cooking is not restricted by the work ability of the operator, and high-speed high-temperature heat cooking can be performed reliably.
[0048]
In addition to the above, white roux, custard cream, eggs and the like can be considered as food ingredients, but are not limited thereto.
(Second Embodiment)
FIG. 4 is an overall configuration diagram of the cooking device according to the second embodiment of the present invention, and corresponds to FIG. In addition, the same code | symbol is attached | subjected and demonstrated to the component corresponding to 1st Embodiment.
[0049]
In the present embodiment, an electromagnetic induction heating device is used as the heating means for the bottom portion 13, and the electromagnetic induction heating element 105 is disposed below the bottom portion 13 of the cooking vessel 1. The electrical control of the electromagnetic induction heating element 105 is performed by the control panel 11. The control of the electromagnetic induction heating element 105 by the control panel 11 can be performed by, for example, stopping driving of the heat generation state at the outer peripheral side and the inner peripheral side as in the case of heating by the gas. ing.
[0050]
Therefore, the present embodiment can provide substantially the same operational effects as the first embodiment. Further, in the present embodiment, since the electromagnetic induction heating element 105 is used, control by the control panel 11 becomes easier, and piping and an exhaust structure are not required as in the case of gas, and the configuration can be made compact. Is possible.
[0051]
In the above embodiment, a gas heating device or an electromagnetic induction heating device is shown as the bottom heating means. However, an electrical heating means other than electromagnetic induction using various heating coils, or a heat exchange jacket is separately provided on the bottom 13. The bottom 13 can also be heated by heat exchange with steam. In this case, the steam used in the heat exchange jacket 5 on the body portion 15 side can be reheated and supplied as superheated steam to the jacket on the bottom portion 13 side. Also, it is possible to supply superheated steam separately from the heat exchange jacket 5 on the body 15 side. Furthermore, the heat exchange jacket 5 side of the cooking vessel 1 is composed of various heat generating coils or electromagnetic induction heating elements, and the structure for electrically heating is also in an equivalent range.
[Brief description of the drawings]
FIG. 1 is an overall configuration diagram according to a first embodiment of the present invention.
FIG. 2 shows a temperature change in the case of an onion according to the first embodiment, wherein (a) is a graph after control, and (b) is a graph before control.
FIG. 3 relates to the first embodiment, and shows a temperature change in that case, (a) is a graph after control, and (b) is a graph before control.
FIG. 4 is an overall configuration diagram according to a second embodiment of the present invention.
[Explanation of symbols]
1 Cooking container 3 Gas heating device, electromagnetic induction heating device (heating means)
5 Heat exchange jacket (heating means)
7 Medium supply / discharge means (heating means)
11 Control panel (wall temperature storage means, drive control means)

Claims (4)

A cooking container for adding and cooking ingredients;
Heating means for heating at least the bottom of the cooking vessel;
Wall surface temperature detecting means for detecting the wall surface temperature of the cooking vessel;
Wall surface temperature storage means for preliminarily storing, as a reference value, a cooking container wall surface temperature determined on the basis of the temperature at which the burning of the ingredients put into the cooking container occurs;
Drive control means for drivingly controlling the heating means based on the temperature change detected by the wall surface temperature detection means and the reference value ;
The temperature at which the food is burnt is a temperature at which the change in the wall temperature of the cooking container and the change in the temperature of the food are different from each other . A cooking device according to claim 1,
The said heating means is provided with either the gas heating apparatus or the electromagnetic induction heating apparatus which heats the bottom part of the said cooking container, The cooking device apparatus characterized by the above-mentioned. A cooking device according to claim 2,
The heating means is provided on the wall surface on the outer peripheral side of the bottom of the cooking container with a closed cross section, and a heat exchange jacket for supplying a fluid heat medium to the inside of the closed cross section so that heat can be exchanged with the wall surface; ,
A cooking apparatus comprising a medium supply / discharge means for supplying and discharging the fluid heat medium from the outside to the heat exchange jacket. The cooking device according to any one of claims 1 to 3,
A food temperature detecting means for detecting a temperature change of the food charged in the cooking container;
The cooker apparatus , wherein the drive control means takes into account the detected temperature change of the foodstuff .

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