JP6161315B2 - Heating cooker and heating cooker control method - Google Patents

Description

  The present invention relates to a cooking device and a method for controlling the cooking device.

  Some conventional cooking devices include a plurality of heating units, and a control unit operates the plurality of heating units in conjunction with each other. For example, the control unit causes the second heating unit to start the preheating operation at the same time as causing the first heating unit to start the heating operation or after causing the first heating unit to start the heating operation. When the pre-process of cooking the first food in the first heating unit is completed, the first food is transferred to the second heating unit, and the post-process of cooking the first food in the second heating unit is started. The Since the preheating operation is completed in advance when the first cooked product is transferred to the second heating unit, the time required for the entire cooking of the first cooked product to be completed is shortened (for example, Patent Documents). 1).

JP 2011-96484 A (paragraph [0188] to paragraph [0204], FIG. 14)

  In a conventional heating cooker, when there are a plurality of items to be cooked and each of the plurality of items to be cooked in parallel by separate heating units, the timing for completing each of the plurality of items to be cooked is different. Will occur. However, depending on the content of cooking, when it is desirable to reduce such a difference (for example, when boiling water for coffee is performed in the first heating unit and toast is baked in the second heating unit, In some cases, the first heating unit boils pasta noodles and the second heating unit warms the pasta sauce.

  In such a case, for example, by causing the user to individually set a plurality of timers corresponding to each of the plurality of heating units, the difference in timing for completing the cooking of the plurality of cooked items is reduced. In addition, it is necessary to operate the timer setting unit, but the operation is complicated and not easy to use. Further, it is necessary to provide a plurality of timers corresponding to each of the plurality of heating units, and there is a problem that the cost is increased. In addition, there is a problem that the certainty is low because it may forget to set a plurality of timers corresponding to each of the plurality of heating units.

  The present invention has been made against the background of the above problems, and an object of the present invention is to obtain a cooking device with improved usability, reduced cost, and improved reliability. It is another object of the present invention to provide a method for controlling a heating cooker that is improved in usability, is prevented from being costly, and has improved reliability.

The heating cooker according to the present invention includes a first heating unit that is a heating coil that performs induction heating of the first food, a second heating unit that cooks the second food, and heating of the first heating unit. A controller for controlling the operation and the heating operation of the second heating unit, an input current measuring unit for measuring an input current of the first heating unit, and cooking of the first cooked food in the first heating unit. comprising a cooking content setting unit for setting a content, wherein the control unit includes a first cooking time required to complete the time required for the cooking of the first food in the first heating portion is completed, the The second heating unit is estimated based on the time variation of the input current measured by the input current measuring unit and the cooking content set by the cooking content setting unit, and the second heating unit is set according to the estimated time required to complete the first cooking. 2nd cooking start timing which is timing which starts cooking of the said 2nd cooking in By controlling the grayed, second cooking completion timing cooking a timing completed the second food in the first cooking completion timing cooking a timing completed in the first heating portion and the second heating unit The difference between the two is reduced .

  The cooking device according to the present invention acquires a first cooking completion required time, which is a time required for completing the cooking of the first food in the first heating unit, and sets the first cooking completion time according to the first cooking completion required time. By providing a control unit that controls the heating operation of the two heating units and changes the second cooking completion timing, which is the timing at which the cooking of the second food in the second heating unit is completed, Without having to set the timer individually, the difference in the timing of completing each of the multiple dishes can be reduced, improving usability, reducing costs, and improving certainty Is done.

It is a figure which shows the structure of the heating cooker which concerns on Embodiment 1 of this invention. It is a figure which shows the functional block structure of the heating cooker which concerns on Embodiment 1 of this invention. It is a figure which shows the structure of the drive circuit of the upper surface left heating part of the heating cooker which concerns on Embodiment 1 of this invention. It is a figure which shows the structure of the drive circuit of a grill heating part of the heating cooker which concerns on Embodiment 1 of this invention. It is a figure which shows the processing flow of each control part when the cooking start instruction | command in a 1st heating part is input into the setting part of the heating cooker which concerns on Embodiment 1 of this invention. It is a figure which shows the relationship between the time chart of operation | movement of each heating part in the interlocking cooking mode of the heating cooker which concerns on Embodiment 1 of this invention, and the measured temperature of a 1st temperature measurement part. It is a figure which shows the processing flow of each control part at the time of the cooking start instruction | command in a 1st heating part being input into the setting part of the heating cooker which concerns on Embodiment 2 of this invention. It is a figure which shows the relationship between the time change of the measurement temperature of a 1st temperature measurement part, and the time change of the measurement current of a 1st input current measurement part of the heating cooker which concerns on Embodiment 2 of this invention. It is a figure which shows the processing flow of each control part when the start instruction | indication of cooking in a 1st heating part is input into the setting part of the heating cooker which concerns on Embodiment 3 of this invention. It is a figure which shows the processing flow of each control part when the cooking start instruction | command in a 1st heating part is input into the setting part of the heating cooker which concerns on Embodiment 4 of this invention. It is a figure which shows the processing flow of each control part at the time of the cooking start instruction | command in a 1st heating part being input into the setting part of the heating cooker which concerns on Embodiment 5 of this invention. It is a figure which shows the processing flow of each control part at the time of the cooking start instruction | command in a 1st heating part being input into the setting part of the heating cooker which concerns on Embodiment 6 of this invention. It is a figure which shows the functional block structure of the heating cooker which concerns on Embodiment 7 of this invention. It is a figure which shows the processing flow of each control part when the cooking start command in a 1st heating part is input into the setting part of the heating cooker which concerns on Embodiment 7 of this invention. It is a figure which shows the processing flow of each control part when the cooking start instruction | command in a 1st heating part is input into the setting part of the heating cooker which concerns on Embodiment 8 of this invention.

Hereinafter, the cooking device according to the present invention will be described with reference to the drawings.
In addition, the structure, operation | movement, etc. which are demonstrated below are examples, and the heating cooker which concerns on this invention is not limited to such a structure, operation | movement. Moreover, in each figure, the same code | symbol is attached | subjected to the same or similar member or part. Further, the illustration of the fine structure is simplified or omitted as appropriate. In addition, overlapping or similar descriptions are appropriately simplified or omitted.

Embodiment 1 FIG.
The cooking device according to Embodiment 1 will be described.
In the following description, the cooking device according to the present invention has three upper surface heating units, all of which are IH type, and the grill heating unit is radiant type. It is not limited, What is necessary is just to provide the some heating part. For example, there may be two upper surface heating units, the upper surface heating unit may be an IH type heating unit and a radiation type heating unit, and the grill heating unit may be an IH type. Moreover, an oven, a range, etc. may be interlocked. Further, the plurality of upper surface heating units or grill heating units may be heating units using gas as a heat source.
<Configuration of cooking device>
Below, the structure of the heating cooker which concerns on Embodiment 1 is demonstrated.
FIG. 1 is a diagram showing a configuration of a heating cooker according to Embodiment 1 of the present invention. As shown in FIG. 1, the heating cooker 1 includes a top plate 2, an upper surface left heating unit 3-1, an upper surface right heating unit 3-2, an upper surface center heating unit 3-3, and a grill heating unit 3. -4 and the control unit 4.

  FIG. 2 is a diagram showing a functional block configuration of the heating cooker according to Embodiment 1 of the present invention. As shown in FIG. 2, the control unit 4 includes a main control unit 21, an upper surface left heating unit control unit 22-1, an upper surface right heating unit control unit 22-2, and an upper surface central heating unit control unit 22-3. And a grill heating unit control unit 22-4. Upper surface left heating unit control unit 22-1, upper surface right heating unit control unit 22-2, upper surface center heating unit control unit 22-3 and grill heating unit control unit 22-4 are provided in each heating unit, and main control Two-way communication with the unit 21 is performed. Energization of the upper surface left heating unit 3-1, the upper surface right heating unit 3-2, the upper surface center heating unit 3-3, and the grill heating unit 3-4 is controlled by the main control unit 21 independently of each other.

  The setting unit 5 is connected to the main control unit 21. The setting unit 5 is provided, for example, on the upper surface on the near side of the top plate 2 and transmits setting information input by a user operation to the main control unit 21. The user sets the heating operation of each heating unit by operating a key switch of the setting unit 5, a dial with a built-in encoder, or the like. In addition, when the user has a plurality of items to be cooked and each of the plurality of items to be cooked in parallel in separate heating units, the user sets the linked cooking mode by operating the setting unit 5. be able to.

  The notification unit 6 is connected to the main control unit 21. The notification unit 6 is, for example, a display screen, a lighting lamp, an audio speaker, or the like. The alerting | reporting part 6 alert | reports the setting information input into the setting part 5 by a user's operation by emitting a character display, light, a sound, etc. When the interlocking cooking mode is set, the notifying unit 6 notifies that the interlocking cooking mode is set by displaying characters, light, sound, and the like, and starts heating of each heating unit. The timing is notified by text display, light, sound, etc. When the cooking in the linked cooking mode is completed, the notification unit 6 notifies the completion of the linked cooking by displaying characters, light, sound, and the like. Further, when cooking in the interlocking cooking mode is performed, the heating unit in which the heating operation is performed is notified by displaying characters, light, sound, and the like.

  FIG. 3 is a diagram illustrating a configuration of a drive circuit of the upper left heating unit of the heating cooker according to the first embodiment of the present invention. 3 shows the case where the drive circuit of the upper left heating unit 3-1 is a half-bridge inverter circuit, the drive circuit of the upper left heating unit 3-1 is a full bridge inverter circuit, A monolithic voltage resonance type inverter circuit or the like may be used. In the following description, the drive circuit of the upper surface right heating unit 3-2 and the drive circuit of the upper surface center heating unit 3-3 are half-bridge inverter circuits as shown in FIG. The driving circuit for the upper surface right heating unit 3-2 and the driving circuit for the upper surface center heating unit 3-3 may be a full bridge inverter circuit, a single-tone voltage resonance inverter circuit, or the like. Further, the drive circuit of the upper surface left heating unit 3-1, the drive circuit of the upper surface right heating unit 3-2, and the drive circuit of the upper surface center heating unit 3-3 may be the same type of inverter circuit, Different types of inverter circuits may be used. For example, the drive circuit of the upper surface left heating unit 3-1 may be a full bridge type inverter circuit, and the drive circuit of the upper surface right heating unit 3-2 may be a half bridge type inverter circuit.

  As shown in FIG. 3, the upper surface left heating unit 3-1 includes an upper surface left heating unit control unit 22-1, a heating coil 31-1, a DC conversion unit 32-1, an inverter unit 33-1, Have The upper surface right heating unit 3-2 includes an upper surface right heating unit control unit 22-2, a heating coil 31-2, a DC conversion unit 32-2, and an inverter unit 33-2. The upper surface central heating unit 3-3 includes an upper surface central heating unit control unit 22-3, a heating coil 31-3, a DC conversion unit 32-3, and an inverter unit 33-3.

  The alternating current supplied from the power source is converted into direct current by the direct current converters 32-1, 32-2, and 32-3. In the inverter units 33-1, 33-2, 33-3, the inverter drive elements 33-11, 33-21, 33-31 and the inverter drive elements 33-12, 33-22, 33-32 are alternately turned on / off. By being turned off, high-frequency current flows through the heating coils 31-1, 31-2, and 31-3. Due to the high-frequency magnetic flux from the heating coils 31-1, 31-2, 31-3, vortices are generated in the containers 92-1, 92-2, 92-3 in which the cooking items 91-1, 91-2, 91-3 are placed. An electric current generate | occur | produces and the foodstuffs 91-1, 91-2, 91-3 are heated.

  An input current measuring unit 7-1, a coil current measuring unit 8-1 and a temperature measuring unit 9-1 are connected to the upper surface left heating unit control unit 22-1. An input current measurement unit 7-2, a coil current measurement unit 8-2, and a temperature measurement unit 9-2 are connected to the upper surface right heating unit control unit 22-2. An input current measurement unit 7-3, a coil current measurement unit 8-3, and a temperature measurement unit 9-3 are connected to the upper surface central heating unit control unit 22-3.

  Input currents to the DC converters 32-1, 32-2, and 32-3 are measured by the input current measuring units 7-1, 7-2, and 7-3. The coil current measuring units 8-1, 8-2, and 8-3 measure input currents to the heating coils 31-1, 31-2, and 31-3. The temperature measuring units 9-1, 9-2, and 9-3 measure the temperatures of the cooking items 91-1, 91-2, and 91-3, or the containers 92-1, 92-2, and 92-3. . The temperature measuring units 9-1, 9-2, and 9-3 may measure the temperature of the region of the top plate 2 on which the containers 92-1, 92-2, and 92-3 are placed. The temperature measuring units 9-1, 9-2, and 9-3 are, for example, an infrared sensor, a platinum resistance temperature detector, a thermistor, a thermocouple, and the like.

  FIG. 4 is a diagram showing a configuration of a drive circuit of the grill heating unit of the heating cooker according to Embodiment 1 of the present invention. As shown in FIG. 4, the grill heating unit 3-4 includes a grill heating unit control unit 22-4, an upper heater 41a, a lower heater 41b, and BCRs (switch elements) 42a and 42b. The BCRs (switch elements) 42a and 42b are controlled by the grill heating unit control unit 22-4, so that the heating amounts of the upper heater 41a and the lower heater 41b are adjusted. The upper heater 41a and the lower heater 41b may be one heater.

  A temperature measurement unit 9-4 is connected to the grill heating unit control unit 22-4. The temperature of the food item 91-4 is measured by the temperature measuring unit 9-4. The temperature measuring unit 9-4 may measure the temperature of air in a rectangular box-like space in which the food 91-4 is placed, or may measure the temperature of a net, a plate, or the like to be placed. The temperature measurement unit 9-4 is, for example, an infrared sensor, a platinum resistance temperature detector, a thermistor, a thermocouple, or the like.

<Operation of cooking device>
Below, operation | movement of the heating cooker which concerns on Embodiment 1 is demonstrated.
In the following, any two heating units among the upper surface left heating unit 3-1, the upper surface right heating unit 3-2, the upper surface center heating unit 3-3, and the grill heating unit 3-4 will be described. However, the case where it selects by a user's operation and a different cooking thing is cooked in each of two heating parts is demonstrated. In the two selected heating units, the side on which cooking is started first is described as the first heating unit 3-a, and the side on which cooking is subsequently started is described as the second heating unit 3-b. Moreover, the cooked food cooked by the first heating unit 3-a is described as the first cooked food 91-a, and the cooked food cooked by the second heating unit 3-b is the second cooked food 91-b. It is described. Moreover, the control part provided in 1st heating part 3-a is described as 1st control part 22-a, and the control part provided in 2nd heating part 3-b is 2nd control part 22-b. It is described. Moreover, the temperature measurement part provided in 1st heating part 3-a is described as 1st temperature measurement part 9-a, and the temperature measurement part provided in 2nd heating part 3-b is 2nd temperature measurement. Part 9-b.

  FIG. 5 is a diagram illustrating a processing flow of each control unit when a cooking start command in the first heating unit is input to the setting unit of the heating cooker according to Embodiment 1 of the present invention. As shown in FIG. 5, when a cooking start command in the first heating unit 3-a is input to the setting unit 5 by a user operation, the main control unit 21 interlocks with the setting unit 5 in S <b> 111. It is determined whether or not the cooking mode is set.

  When the linked cooking mode is set, the main control unit 21 proceeds to S112, transmits a cooking start command in the first heating unit 3-a to the first control unit 22-a, and sets the linked cooking mode. The fact that there is a setting is transmitted to the first control unit 22-a, and the process proceeds to S113. If the linked cooking mode is not set, the process proceeds to S117, where a cooking start command in the first heating unit 3-a is transmitted to the first control unit 22-a, and the linked cooking mode is not set. 1 is transmitted to the control unit 22-a, and the process proceeds to S118.

  If the 1st control part 22-a receives the start instruction | indication of the cooking in the 1st heating part 3-a from the main control part 21, in S131, the 1st heating part 3-a will cook the 1st food 91-a. And the process proceeds to S132. In S132, it is determined whether or not the linked cooking mode is set. If the linked cooking mode is set, the process proceeds to S133. In S133, the temperature measured by the first temperature measurement unit 9-a is repeatedly transmitted to the main control unit 21 at a preset time interval, and the process proceeds to S134. If the linked cooking mode is not set, the process proceeds to S134.

  In S113, the main control unit 21 repeatedly compares the measured temperature of the first temperature measuring unit 9-a with the estimated start temperature. When the measured temperature of the first temperature measuring unit 9-a becomes larger than the estimated start temperature, the process proceeds to S114. The estimated start temperature will be described later.

  In S114, the main control unit 21 obtains by estimation the first cooking completion required time, which is the time required to complete the cooking of the first cooking product 91-a in the first heating unit 3-a. 6 and proceeds to S115. In addition, the acquisition method of 1st cooking completion required time is demonstrated later.

  In S115, the main control unit 21 determines a second cooking start timing that is a timing for starting cooking of the second cooked item 91-b in the second heating unit 3-b, and transmits the second cooking start timing to the notification unit 6, and S116. Proceed to A method for determining the second cooking start timing will be described later.

  In S116, the main control unit 21 transmits a cooking start command in the second heating unit 3-b to the second control unit 22-b at the second cooking start timing determined in S115, and proceeds to S118.

  If the 2nd control part 22-b receives the start instruction | indication of the cooking in the 2nd heating part 3-b from the main control part 21, it will cook the 2nd food 91-b in the 2nd heating part 3-b in S141. And proceed to S142.

  In S118, the main control unit 21 determines which control unit has transmitted the start command. When the control unit 21 is the first control unit 22-a, the main control unit 21 proceeds to S119 and proceeds to the first control unit 22-a and the second control unit 22-a. In the case of the control unit 22-b, the process proceeds to S119 and S121.

  In S119, the main control unit 21 determines whether or not the cooking of the first cooked item 91-a in the first heating unit 3-a is completed using the first cooking completion criterion. It progresses to S120 and transmits the completion | finish instruction | indication of cooking in the 1st heating part 3-a to 1st control part 22-a. The first cooking completion standard will be described later.

  If the 1st control part 22-a receives the completion | finish instruction | indication of the cooking in the 1st heating part 3-a from the main control part 21, in S134, the 1st heating part 3-a will cook the 1st food 91-a. End. In addition, the 1st control part 22-a inputs the completion | finish instruction | indication of cooking in the 1st heating part 3-a into the setting part 5 by a user's operation, and is 1st to 1st heating part 3-a. You may end cooking of cooking thing 91-a.

  In S121, the main control unit 21 determines whether or not the cooking of the second cooked item 91-b in the second heating unit 3-b is completed using the second cooking completion criterion. Proceeding to S122, a cooking end command in the second heating unit 3-b is transmitted to the second control unit 22-b. The second cooking completion standard will be described later.

  If 2nd control part 22-b receives the completion | finish instruction | indication of the cooking in the 2nd heating part 3-b from the main control part 21, in S142, the 2nd heating part 3-b will cook 2nd food 91-b. End. In addition, the 2nd control part 22-b is 2nd to 2nd heating part 3-b because the completion | finish instruction | indication of cooking in the 2nd heating part 3-b is input into the setting part 5 by operation of a user. You may end cooking of cooking thing 91-b.

(Estimated start temperature)
When the cooking content in the first heating unit 3-a is set in the setting unit 5 by the user's operation, the main control unit 21 acquires information on the cooking start temperature from the setting unit 5 To be determined. For example, when it is set in the setting unit 5 that cooking in the first heating unit 3-a is a kettle, the estimated start temperature is determined to be 80 ° C.

  The main control unit 21 does not acquire the cooking content information from the setting unit 5, for example, the tendency of the user's usage mode (for example, the tendency of boiling water every morning at the same time), the first cooked product 91-a The cooking contents in the first heating unit 3-a may be estimated by automatically recognizing the type or amount. For example, when the specification of the container 92-a used is known, the type of the first cooked food 91-a is the time variation of the measured temperature of the first temperature measuring unit 9-a and the first cooked food 91-a. It is possible to automatically recognize from the time change of the total weight of 91-a and the container 92-a. Further, the weight of the first cooked food 91-a is automatically recognized from the total weight of the first cooked food 91-a and the container 92-a, for example, when the specification of the used container 92-a is known. Is possible.

(Acquisition method of time required to complete the first cooking)
When the cooking content in the first heating unit 3-a is set in the setting unit 5 by the user's operation, the main control unit 21 sets the cooking time required for the first cooking from the setting unit 5. It is estimated by acquiring information. The main control unit 21 estimates the time required to complete the first cooking based on the time change of the measured temperature of the first temperature measuring unit 9-a and the information on the cooking content.

  FIG. 6 is a diagram showing the relationship between the time chart of the operation of each heating unit in the interlocking cooking mode and the measured temperature of the first temperature measurement unit in the cooking device according to Embodiment 1 of the present invention. As shown in FIG. 6, for example, when the setting unit 5 is set to cook in the first heating unit 3-a, the temperature measured by the first temperature measurement unit 9-a is 100. The time required to reach ° C. is estimated as the time required to complete the first cooking. The main control unit 21 determines the time required for the measured temperature of the first temperature measuring unit 9-a to reach 100 ° C. from the time change of the measured temperature of the first temperature measuring unit 9-a until reaching the estimated start temperature. presume. For example, when the setting unit 5 is set to cook the pasta noodles in the first heating unit 3-a, the time required to complete the first cooking is determined by the first temperature measurement unit 9-a. It is estimated as the time required for the temperature to reach 100 ° C. plus the time required for boil-up (for example, 10 minutes).

  The main control unit 21 does not acquire the cooking content information from the setting unit 5, for example, the tendency of the user's usage mode (for example, the tendency of boiling water every morning at the same time), the first cooked product 91-a The cooking contents in the first heating unit 3-a may be estimated by automatically recognizing the type or amount.

(Method for determining the second cooking start timing)
When the cooking content in the 2nd heating part 3-b is set to the setting part 5 by the user's operation, the 2nd cooking start timing is the information of the cooking content from the main control part 21 from the setting part 5. Is estimated. The main control unit 21 determines the second cooking start timing based on the first cooking completion required time acquired in S114 and information on the cooking content.

  For example, when it is set in the setting unit 5 that the cooking in the second heating unit 3-b is toast baking, the time required for toast baking (for example, 3 minutes) is the second heating unit 3-b. b is estimated as the time required for the completion of the second cooking 91-b, and the difference between the time required for completing the second cooking and the time required for completing the second cooking is the current time. The time added to is determined as the second cooking start timing.

  The main control unit 21 does not acquire the cooking content information from the setting unit 5, for example, the tendency of the usage mode of the user (for example, the tendency of baking toast at the same time every morning), the second cooked product 91, etc. The cooking content in the second heating unit 3-b may be estimated by automatically recognizing the type or amount of -b.

  Also, the main control unit 21 does not acquire the cooking content information from the setting unit 5 and ranks the first cooking completion required time acquired in S114 according to the length (for example, if 0 to 3 minutes, A The rank is 3 to 10 minutes, B rank, 10 minutes or more is C rank, etc.) Based on the rank, the longer the first cooking completion time belongs to the rank, the second cooking start timing is delayed. In addition, the second cooking start timing may be determined.

(First cooking completion criteria)
Whether or not the first cooking completion criterion is satisfied is determined according to whether or not the first cooking completion acquired in S114 after the measured temperature of the first temperature measurement unit 9-a becomes larger than the estimated start temperature in S113. This is determined by determining whether time has elapsed. For example, when cooking in the 1st heating part 3-a is a kettle, it may be determined by detecting whether a sound is emitted from a container (for example, kettle etc.) 92-a. .

(2nd cooking completion standard)
Whether or not the second cooking completion criterion is satisfied is determined in S115 if the second cooking completion required time is estimated, in S113, the measured temperature of the first temperature measuring unit 9-a is the estimated start temperature. After the comparison becomes larger, it is determined by determining whether or not the second cooking completion required time estimated in S115 has elapsed. In addition, for example, when the cooking in the second heating unit 3-b is toast baking, it is detected whether or not the second cooked product 91-b emits a odor (for example, a odor accompanying burning). It may be determined.

<Operation of cooking device>
Below, the effect | action of the heating cooker which concerns on Embodiment 1 is demonstrated.
In the heating cooker 1, the main control unit 21 acquires the first cooking completion required time by estimation, and changes the second cooking start timing based on the first cooking completion required time. Therefore, without causing the user to individually set a plurality of timers, it is possible to reduce the difference that occurs at the timing when each of the first cooking product 91-a and the second cooking product 91-b is completed, Usability is improved, cost is prevented from being increased, and certainty is improved.

  In the heating cooker 1, the main control unit 21 estimates the time required for completing the first cooking by detecting a change in the measured temperature of the first temperature measuring unit 9-a over time. Therefore, the estimation of the time required to complete the first cooking is made accurate, and the difference that occurs at the timing when each cooking of the first cooking product 91-a and the second cooking product 91-b is completed can be further reduced.

  In the heating cooker 1, the main control unit 21 estimates the time required for completion of the first cooking by acquiring information on cooking contents from the setting unit 5. Therefore, the estimation of the time required to complete the first cooking is made accurate, and the difference that occurs at the timing when each cooking of the first cooking product 91-a and the second cooking product 91-b is completed can be further reduced.

<Modification>
In the heating cooker 1, the first heating unit 3-a and the second heating unit 3-b are selected, and different foods are cooked in each, but three or more heating units, for example, the first heating unit 3-a, 2nd heating part 3-b, and 3rd heating part 3-c may be selected, and different cooking may be cooked in each. In such a case, for example, the main control unit 21 acquires the first cooking completion required time by estimation, and based on the first cooking completion required time, the second cooking product in the second heating unit 3-b. The 2nd cooking start timing which is the timing which starts cooking of 91-b, and the 3rd cooking start timing which is the timing which starts cooking of the 3rd cooking thing 91-c in the 3rd heating part 3-c are changed. Let

  In the heating cooker 1, the main control unit 21 estimates the time required for completion of the first cooking by detecting the time change of the measured temperature of the first temperature measuring unit 9-a. The cooking content in the first heating unit 3-a is set in the setting unit 5, and the first cooking completion time is detected from the cooking content, and the time change of the measured temperature of the first temperature measuring unit 9-a is detected. If it can be estimated without being performed, the time change of the measured temperature of the first temperature measurement unit 9-a may not be detected. For example, when the cooking in the first heating unit 3-a is toast baking and this is set in the setting unit 5, a time change in the measured temperature of the first temperature measuring unit 9-a is detected. Even if it is not performed, it is possible to approximately estimate the time required to complete the first cooking.

Embodiment 2. FIG.
A cooking device according to Embodiment 2 will be described.
In addition, below, about the description which overlaps or resembles the heating cooker which concerns on Embodiment 1, it is simplified or abbreviate | omitted suitably.

<Operation of cooking device>
Below, operation | movement of the heating cooker which concerns on Embodiment 2 is demonstrated.
The first heating unit 3-a is one of the upper left heating unit 3-1, the upper right heating unit 3-2, and the upper central heating unit 3-3, that is, the IH heating unit. It is. Moreover, the input current measurement part provided in the 1st heating part 3-a is described as the 1st input current measurement part 7-a.

  FIG. 7 is a diagram illustrating a processing flow of each control unit when a cooking start command in the first heating unit is input to the setting unit of the heating cooker according to Embodiment 2 of the present invention. Since steps other than S213, S214, and S233 in the processing flow shown in FIG. 7 are the same as those other than S113, S114, and S133 in the processing flow shown in FIG. 5, only S213, S214, and S233 will be described.

  As illustrated in FIG. 7, the first control unit 22-a repeatedly transmits the measurement current of the first input current measurement unit 7-a to the main control unit 21 at a preset time interval in S 233. The process proceeds to S234.

  In S213, the main control unit 21 repeatedly compares the measured current of the first input current measuring unit 7-a with the estimated start current. When the measured current of the first input current measuring unit 7-a becomes larger than the estimated start current, the process proceeds to S214.

  In S214, the main control unit 21 acquires the first cooking completion required time by estimation, transmits it to the notification unit 6, and proceeds to S215. In addition, the acquisition method of 1st cooking completion required time is demonstrated later.

(Acquisition method of time required to complete the first cooking)
When the cooking content in the first heating unit 3-a is set in the setting unit 5 by the user's operation, the main control unit 21 sets the cooking time required for the first cooking from the setting unit 5. It is estimated by acquiring information. The main control unit 21 estimates the time required to complete the first cooking based on the time change of the measured current of the first input current measuring unit 7-a and the information on the cooking content.

  FIG. 8 is a diagram illustrating a relationship between a temporal change in the measured temperature of the first temperature measuring unit and a temporal change in the measured current of the first input current measuring unit in the cooking device according to Embodiment 2 of the present invention. . As shown in FIG. 8, for example, when cooking in the first heating unit 3-a is a kettle, when the cooking of the first cooked item 91-a in the first heating unit 3-a proceeds, the first The measured temperature of the temperature measuring unit 9-a rises and is saturated, and the measured current of the first input current measuring unit 7-a falls and is saturated. That is, the main control unit 21 can also estimate the first cooking completion required time by detecting the time change of the measured current of the first input current measuring unit 7-a.

<Operation of cooking device>
Below, the effect | action of the heating cooker which concerns on Embodiment 2 is demonstrated.
The main control unit 21 sets the first cooking completion required time, which is the time required for completing the cooking of the first food 91-a in the first heating unit 3-a, to the first input current measuring unit 7-a. It is estimated by detecting the time change of the measured current. Therefore, the estimation of the time required to complete the first cooking is made accurate, and the difference that occurs at the timing when each cooking of the first cooking product 91-a and the second cooking product 91-b is completed can be further reduced.

  Moreover, when the main control unit 21 estimates the time required for completing the first cooking by detecting the time change of the measured current of the first input current measuring unit 7-a, the first temperature measuring unit 9-a. Compared with the case of estimating by detecting the change in the measured temperature over time, it is not necessary to take into account the time required for heat to propagate to the first temperature measurement unit 9-a, and the response speed is high. The estimation of the time required for completing the first cooking is further refined. In addition, the existing first input current measuring unit 7-a can be used, and the cost increase is further suppressed.

<Modification>
In the heating cooker 1, the main control unit 21 estimates the time required for completion of the first cooking by detecting a change in the measurement current of the first input current measurement unit 7-a, but the first temperature measurement is performed. You may estimate by detecting the time change of the measurement temperature of the part 9-a and the time change of the measurement current of the first input current measurement part 7-a. For example, the main control unit 21 calculates the first cooking completion required time estimated by detecting the time change of the measured temperature of the first temperature measuring unit 9-a and the measured current of the first input current measuring unit 7-a. The average value of the first cooking completion required time estimated by detecting the time change is set as the first cooking completion required time.

Embodiment 3 FIG.
A heating cooker according to Embodiment 3 will be described.
In addition, below, the description which overlaps or resembles the heating cooker which concerns on Embodiment 1 and Embodiment 2 is simplified or abbreviate | omitted suitably.

<Operation of cooking device>
Below, operation | movement of the heating cooker which concerns on Embodiment 3 is demonstrated.
FIG. 9 is a diagram illustrating a processing flow of each control unit when a cooking start command in the first heating unit is input to the setting unit of the heating cooker according to Embodiment 3 of the present invention. 9 is the same as the processing flow other than S112 to S114, S117, S131 to S133 in the processing flow shown in FIG. 5 except for S312, S313, S316, and S331. Therefore, only S312, S313, S316, and S331 are performed. Will be explained.

  As shown in FIG. 9, the main control unit 21 transmits a cooking start command in the first heating unit 3-a to the first control unit 22-a in S312, and proceeds to S313. In S316, the main control unit 21 transmits a cooking start command in the first heating unit 3-a to the first control unit 22-a, and proceeds to S317.

  If the 1st control part 22-a receives the start instruction | indication of the cooking in the 1st heating part 3-a from the main control part 21, it will cook 1st food 91-a in the 1st heating part 3-a in S331. And proceed to S332.

  In S313, the main control unit 21 acquires the first cooking completion required time without estimating it, transmits it to the notification unit 6, and proceeds to S314. In addition, the acquisition method of 1st cooking completion required time is demonstrated later.

(Acquisition method of time required to complete the first cooking)
The duration of cooking in the first heating unit 3-a, that is, a timer is set in the setting unit 5 by the operation of the user. The main control unit 21 acquires the setting information of the timer from the setting unit 5, thereby acquiring the first cooking completion required time. For example, when cooking in the 1st heating part 3-a is a boiled pasta noodle etc., a user puts pasta noodles in the container 92-a after boiling water, and sets the interlocking cooking mode in the setting part 5 And a timer (for example, 10 minutes) are set, and a cooking start command in the first heating unit 3-a is input. The main control unit 21 acquires the set time of the timer from the setting unit 5, thereby acquiring the first cooking completion required time.

<Operation of cooking device>
Below, the effect | action of the heating cooker which concerns on Embodiment 3 is demonstrated.
In the heating cooker 1, the main control unit 21 acquires the first cooking completion required time, and changes the second cooking start timing based on the first cooking completion required time. Therefore, without causing the user to individually set a plurality of timers, it is possible to reduce the difference that occurs at the timing when each of the first cooking product 91-a and the second cooking product 91-b is completed, Usability is improved, cost is prevented from being increased, and certainty is improved.

Embodiment 4 FIG.
A heating cooker according to Embodiment 4 will be described.
In addition, below, the description which overlaps or resembles the heating cooker which concerns on Embodiment 1, Embodiment 2, and Embodiment 3 is simplified or abbreviate | omitted suitably. Moreover, below, although the case where the cooking-by-heating machine 1 operate | moves similarly to Embodiment 1 is demonstrated, it cannot be overemphasized that it may operate | move similarly to other embodiment.

<Operation of cooking device>
Below, operation | movement of the heating cooker which concerns on Embodiment 4 is demonstrated.
FIG. 10: is a figure which shows the processing flow of each control part when the cooking start command in a 1st heating part is input into the setting part of the heating cooker which concerns on Embodiment 4 of this invention. Since steps other than S415 to S419 in the processing flow shown in FIG. 10 are the same as those other than S115 and S116 in the processing flow shown in FIG. 5, only S415 to S419 will be described.

  As shown in FIG. 10, the main control unit 21 causes the setting unit 5 to set the first cooking completion timing, which is the timing at which cooking in the first heating unit 3-a is completed, and the second cooking start timing in S415. It is determined whether or not the time difference is set.

  When the time difference is not set, the main control unit 21 proceeds to S416, determines the second cooking start timing, transmits it to the notification unit 6, and proceeds to S417. In S417, at the second cooking start timing determined in S416, a cooking start command in the second heating unit 3-b is transmitted to the second control unit 22-b, and the process proceeds to S421.

  If there is a time difference setting, the main control unit 21 proceeds to S418, calculates the second cooking start timing from the first cooking completion required time acquired in S414 and the set time difference, and notifies the notification unit 6 and proceeds to S419. In S419, at the second cooking start timing calculated in S418, a cooking start command in the second heating unit 3-b is transmitted to the second control unit 22-b, and the process proceeds to S421.

<Operation of cooking device>
Below, the effect | action of the heating cooker which concerns on Embodiment 4 is demonstrated.
In the heating cooker 1, the user can arbitrarily set the second cooking start timing, which is the timing for starting the cooking of the second cooked product 91-b in the second heating unit 3-b. Therefore, the difference which arises in the timing which each cooking of the 1st cooking 91-a and the 2nd cooking 91-b is completed can be changed according to a user's taste etc., and usability is further improved. .

<Modification>
In the heating cooker 1, the main control unit 21 determines whether or not the time difference is set in the setting unit 5, but when the user sets the interlocking cooking mode, the user always sets the time difference. The main control unit 21 always sets the second cooking time based on the first cooking completion required time estimated in S414 and the set time difference without determining whether the time difference is set in the setting unit 5 or not. The cooking start timing may be calculated, and the cooking start command in the second heating unit 3-b may be transmitted to the second control unit 22-b at the second cooking start timing.

Embodiment 5. FIG.
A heating cooker according to Embodiment 5 will be described.
In addition, below, the description which overlaps or resembles the heating cooker which concerns on Embodiment 1, Embodiment 2, Embodiment 3, and Embodiment 4 is simplified or abbreviate | omitted suitably. Moreover, below, although the case where the cooking-by-heating machine 1 operate | moves similarly to Embodiment 1 is demonstrated, it cannot be overemphasized that it may operate | move similarly to other embodiment.

<Operation of cooking device>
Below, operation | movement of the heating cooker which concerns on Embodiment 5 is demonstrated.
FIG. 11: is a figure which shows the processing flow of each control part when the cooking start instruction | command in a 1st heating part is input into the setting part of the heating cooker which concerns on Embodiment 5 of this invention. Except for S512, S515 to S517, S541, and S542 in the processing flow shown in FIG. 11, the processing flow is the same as that other than S112, S115 to S117, and S141 in FIG. 5, and thus S512, S515 to S517, S541, Only S542 will be described.

  As shown in FIG. 11, in S512, the main control unit 21 sends a cooking start command in the first heating unit 3-a and a cooking start command in the second heating unit 3-b to the first control unit 22-a. And while transmitting to 2nd control part 22-b, it transmits to 1st control part 22-a that there exists a setting of interlocking | cooking cooking mode, and it progresses to S513. In S517, the main control unit 21 sends a cooking start command in the first heating unit 3-a and a cooking start command in the second heating unit 3-b to the first control unit 22-a and the second control unit 22. While transmitting to -b, it transmits to the 1st control part 22-a that there is no setting of interlocking cooking mode, and progresses to S518.

  If the 2nd control part 22-b receives the start instruction | indication of the cooking in the 2nd heating part 3-b from the main control part 21, it will cook 2nd cooking 91-b in the 2nd heating part 3-b in S541. And proceed to S542.

  In S515, the main control unit 21 determines the heating amount of cooking of the second cooked item 91-b in the second heating unit 3-b based on the first cooking completion required time acquired in S514, and notifies the user. The data is transmitted to the unit 6, and the process proceeds to S516. For example, in the case where the cooking in the second heating unit 3-b is baking toast, etc., the cooking of the second cooked item 91-b in the second heating unit 3-b is completed as the time required for completing the first cooking is longer. The amount of heating is determined so that the second cooking completion timing, which is the timing to perform, is delayed. The determined heating amount may change with time so that the heating amount increases immediately before the completion of cooking, for example.

  In S516, the main control unit 21 transmits the heating amount determined in S515 to the second control unit 22-b, and proceeds to S518.

  When receiving the heating amount from the main control unit 21, the second control unit 22-b reflects the received heating amount in the second heating unit 3-b in S542, and proceeds to S543.

<Operation of cooking device>
Below, the effect | action of the heating cooker which concerns on Embodiment 5 is demonstrated.
In the heating cooker 1, the main control unit 21 acquires the first cooking completion required time, and based on the first cooking completion required time, the second cooking product 91-b is heated in the second heating unit 3-b. Change the amount. Therefore, without causing the user to individually set a plurality of timers, it is possible to reduce the difference that occurs at the timing when each of the first cooking product 91-a and the second cooking product 91-b is completed, Usability is improved, cost is prevented from being increased, and certainty is improved.

<Modification>
In the heating cooker 1, the main control unit 21 sends a cooking start command in the first heating unit 3-a and a cooking start command in the second heating unit 3-b to the first control unit 22-a and the second control unit. Although transmitting simultaneously to 22-b, you may transmit the cooking start command in the 1st heating part 3-a and the cooking start command in the 2nd heating part 3-b at a different timing.

  In the heating cooker 1, the main control unit 21 determines the heating amount for cooking the second cooked product 91-b in the second heating unit 3-b based on the first cooking completion required time acquired in S514. However, the measured temperature of the second temperature measurement unit 9-b is repeatedly transmitted to the main control unit 21 at a preset time interval, and the main control unit 21 acquires the first cooking completion required time acquired in S514. The heating amount of cooking of the second cooked item 91-b in the second heating unit 3-b may be determined based on the time change of the measured temperature of the second temperature measuring unit 9-b. In such a case, the heating amount may be repeatedly determined at a preset time interval, and the heating amount of cooking of the second cooked item 91-b in the second heating unit 3-b may be repeatedly changed.

Embodiment 6 FIG.
A heating cooker according to Embodiment 6 will be described.
In addition, below, about the description which overlaps or resembles the heating cooker which concerns on Embodiment 1, Embodiment 2, Embodiment 3, Embodiment 4, and Embodiment 5, it simplifies or abbreviate | omits suitably. Yes. Moreover, below, although the case where the cooking-by-heating machine 1 operate | moves similarly to Embodiment 1 is demonstrated, it cannot be overemphasized that it may operate | move similarly to other embodiment.

<Operation of cooking device>
Below, operation | movement of the heating cooker which concerns on Embodiment 6 is demonstrated.
FIG. 12 is a diagram illustrating a processing flow of each control unit when a cooking start command in the first heating unit is input to the setting unit of the heating cooker according to the sixth embodiment of the present invention. Since the processing flow other than S616 and S634 shown in FIG. 12 is the same as the processing flow shown in FIG. 5, only S616 and S634 will be described.

  As shown in FIG. 12, the main control unit 21 issues a cooking heating amount lowering instruction in the first heating unit 3-a at the second cooking start timing determined in S <b> 615 in S <b> 616. -A and proceed to S617.

  If the 1st control part 22-a receives the fall instruction | indication of the heating amount from the main control part 21, it will compare cooking of the 1st cooking thing 91-a with the 1st heating part 3-a with the present heating amount in S634. Then, the process is continued with a low heating amount, and the process proceeds to S635. In addition, the 2nd cooking start timing determined by S615 needs to be determined in consideration that heating amount falls.

<Operation of cooking device>
Below, the effect | action of the heating cooker which concerns on Embodiment 6 is demonstrated.
In the heating cooker 1, the main control unit 21 transmits the instruction to lower the heating amount of cooking in the first heating unit 3-a to the first control unit 22-a at the second cooking start timing, and then performs the second heating. The cooking start command in part 3-b is transmitted. Therefore, an increase in power consumption accompanying the simultaneous heating operation of the first heating unit 3-a and the second heating unit 3-b can be suppressed, and energy saving performance is improved.

<Modification>
In the heating cooker 1, the main control unit 21 always transmits a command to lower the amount of cooking heat in the first heating unit 3-a to the first control unit 22-a at the second cooking start timing. Only when the cooking in the first heating unit 3-a is cooking with a large amount of heating, a command for lowering the heating amount of cooking in the first heating unit 3-a may be transmitted to the first control unit 22-a. Whether or not the cooking in the first heating unit 3-a is cooking with a large amount of heating, for example, when the cooking content in the first heating unit 3-a is set in the setting unit 5, the main control unit It can be determined by 21 acquiring the cooking content information from the setting unit 5.

Embodiment 7 FIG.
A heating cooker according to the seventh embodiment will be described.
In the following description, the description overlapping or similar to the cooking device according to the first embodiment, the second embodiment, the third embodiment, the fourth embodiment, the fifth embodiment, and the sixth embodiment is simplified as appropriate. Or omitted. Moreover, below, although the case where the cooking-by-heating machine 1 operate | moves similarly to Embodiment 1 is demonstrated, it cannot be overemphasized that it may operate | move similarly to other embodiment.

<Configuration of cooking device>
Below, the structure of the heating cooker which concerns on Embodiment 7 is demonstrated.
FIG. 13: is a figure which shows the functional block structure of the heating cooker which concerns on Embodiment 7 of this invention. As shown in FIG. 13, the main control unit 21 is connected to the HEMS control unit 10 that controls HEMS (Home Energy Management System), and performs bidirectional communication. The main control unit 21 transmits the energy usage amount of the heating cooker 1 to the HEMS control unit 10. The HEMS control unit 10 transmits a consumption suppression command to the main control unit 21 when the energy usage calculated by the HEMS control unit 10 is larger than the reference value.

<Operation of cooking device>
Below, operation | movement of the heating cooker which concerns on Embodiment 7 is demonstrated.
FIG. 14: is a figure which shows the processing flow of each control part when the cooking start command in a 1st heating part is input into the setting part of the heating cooker which concerns on Embodiment 7 of this invention. Since the processing flow other than S716 and S718 shown in FIG. 14 is the same as the processing flow shown in FIG. 5, only S716 and S718 will be described.

  As shown in FIG. 14, the main control unit 21 determines whether or not a consumption suppression command is received from the HEMS control unit 10 in S716. If the consumption suppression command is not received, the main control unit 21 proceeds to S717. move on. If a consumption suppression command has been received, the process proceeds to S718.

  In step S718, the main control unit 21 stops linked cooking, transmits to the notification unit 6 that linked cooking has been stopped, and proceeds to step S720.

<Operation of cooking device>
Below, the effect | action of the heating cooker which concerns on Embodiment 7 is demonstrated.
In the heating cooker 1, the main control unit 21 transmits a cooking start command in the second heating unit 3-b only when the consumption suppression command is not received from the HEMS control unit 10. Therefore, the amount of energy used calculated by the HEMS control unit 10 further increases from the reference value due to an increase in power consumption accompanying the simultaneous heating operation of the first heating unit 3-a and the second heating unit 3-b. This can be suppressed and energy saving is improved.

<Modification>
In the heating cooker 1, when the main control unit 21 receives a consumption suppression command from the HEMS control unit 10, the first cooking unit 3-a and the second heating unit 3-b are stopped from interlocking cooking. Cooking in the first heating unit 3-a may be continued by lowering the heating amount, and cooking in the second heating unit 3-b may be started by lowering the heating amount. In such a case, the second cooking start timing determined in S715 needs to be re-determined taking into account that the heating amount is reduced.

Embodiment 8 FIG.
A cooking device according to the eighth embodiment will be described.
In addition, below, description which overlaps or resembles the heating cooker which concerns on Embodiment 1, Embodiment 2, Embodiment 3, Embodiment 4, Embodiment 5, Embodiment 6, and Embodiment 7. Is appropriately simplified or omitted. Moreover, below, although the case where the cooking-by-heating machine 1 operate | moves similarly to Embodiment 1 is demonstrated, it cannot be overemphasized that it may operate | move similarly to other embodiment.

<Operation of cooking device>
Below, operation | movement of the heating cooker which concerns on Embodiment 8 is demonstrated.
FIG. 15 is a diagram illustrating a processing flow of each control unit when a cooking start command in the first heating unit is input to the setting unit of the heating cooker according to the eighth embodiment of the present invention. As shown in FIG. 15, when a cooking start command in the first heating unit 3-a is input to the setting unit 5 by the user's operation, the main control unit 21 in step S811, the first heating unit 3 The cooking start command at -a is transmitted to the first control unit 22-a, and the process proceeds to S812.

  If the 1st control part 22-a receives the start instruction | indication of the cooking in the 1st heating part 3-a from the main control part 21, it will cook 1st food 91-a in the 1st heating part 3-a in S831. And proceed to S832. In S832, the temperature measured by the first temperature measurement unit 9-a is repeatedly transmitted to the main control unit 21 at a preset time interval, and the process proceeds to S833.

  In S812, the main control unit 21 compares the measured temperature of the first temperature measuring unit 9-a with the estimated start temperature. When the measured temperature of the first temperature measuring unit 9-a becomes larger than the estimated start temperature, the process proceeds to S813.

  In S813, the main control unit 21 completes the first cooking based on the time change of the measured temperature of the first temperature measuring unit 9-a and the cooking content in the first heating unit 3-a set in the setting unit 5. The required time is acquired by estimation, transmitted to the notification unit 6, and the process proceeds to S814.

  In S814, the main control unit 21 determines whether or not the cooking of the first cooked item 91-a in the first heating unit 3-a is completed using the first cooking completion criterion. Proceeding to S815, a cooking end command in the first heating unit 3-a is transmitted to the first control unit 22-a.

  If the 1st control part 22-a receives the completion | finish instruction | indication of the cooking in the 1st heating part 3-a from the main control part 21, it will cook the 1st food 91-a in the 1st heating part 3-a in S833. End. In addition, the 1st control part 22-a inputs the completion | finish instruction | indication of cooking in the 1st heating part 3-a into the setting part 5 by a user's operation, and is 1st to 1st heating part 3-a. You may end cooking of cooking thing 91-a.

<Operation of cooking device>
Below, the effect | action of the heating cooker which concerns on Embodiment 8 is demonstrated.
In the heating cooker 1, the main control unit 21 sets the time required for completing the first cooking in the first heating unit 3-a set in the time change of the measured temperature of the first temperature measuring unit 9-a and the setting unit 5. Based on the cooking content, it is estimated and transmitted to the notification unit 6. Therefore, the time required to complete the first cooking estimated accurately is notified to the user, and the functionality is improved.

  As described above, the first embodiment, the second embodiment, the third embodiment, the fourth embodiment, the fifth embodiment, the sixth embodiment, the seventh embodiment, and the eighth embodiment have been described. It is not limited to the description of the embodiment. For example, it is possible to combine the embodiments, the modifications, and the like.

  DESCRIPTION OF SYMBOLS 1 Heat cooker, 2 Top plate, 3-1 Upper surface left heating part, 3-2 Upper surface right heating part, 3-3 Upper surface center heating part, 3-4 Grill heating part, 3-a 1st heating part, 3- b 2nd heating part, 3-c 3rd heating part, 4 control part, 5 setting part, 6 alerting | reporting part, 7-1, 7-2, 7-3 input current measurement part, 7-a 1st input current measurement Part, 8-1, 8-2, 8-3 coil current measurement part, 9-1, 9-2, 9-3, 9-4 temperature measurement part 9-a first temperature measurement part, 9-b second Temperature measurement unit, 10 HEMS control unit, 21 main control unit, 22-1 upper surface left heating unit control unit, 22-2 upper surface right heating unit control unit, 22-3 upper surface central heating unit control unit, 22-4 grill heating unit Control unit, 22-a 1st control unit, 22-b 2nd control unit, 31-1, 31-2, 31-3 heating coil, 32-1, 32 2, 32-3 DC conversion unit, 33-1, 33-2, 33-3 inverter unit, 33-11, 33-12, 33-21, 33-22, 33-31, 33-32 inverter drive element, 41a Upper heater, 41b Lower heater, 42a, 42b BCR, 91-1, 91-2, 91-3, 91-4 Cooking, 91-a 1st cooking, 91-b 2nd cooking, 92- 1, 92-2, 92-3 containers.

Claims (8)

A first heating unit that is a heating coil for induction heating and cooking the first food;
A second heating unit for cooking the second food;
A control unit for controlling the heating operation of the first heating unit and the heating operation of the second heating unit;
An input current measuring unit for measuring an input current of the first heating unit;
A cooking content setting unit for setting the content of cooking of the first food in the first heating unit;
With
The controller is configured to change a time required for completion of the first cooking, which is a time required for completing the cooking of the first food in the first heating unit, to a time change of the input current measured by the input current measuring unit. And the cooking content set by the cooking content setting unit, and the timing of starting cooking of the second food in the second heating unit according to the estimated time required for completion of the first cooking The second cooking start timing is controlled, and the first cooking completion timing, which is the timing at which cooking in the first heating unit is completed, and the timing at which cooking of the second cooked food in the second heating unit is completed. To reduce the difference between the timing of completion of certain second cooking,
A cooking device characterized by that. A time difference setting unit that sets a time difference between a first cooking completion timing that is a timing at which cooking of the first food in the first heating unit is completed and a second cooking start timing;
The control unit controls the second cooking start timing according to the first cooking completion required time and the time difference set by the time difference setting unit.
The heating cooker according to claim 1 . A temperature measuring unit that measures the temperature of the object to be heated heated by the first heating unit;
The control unit estimates the time required for completion of the first cooking based on the temperature measured by the temperature measurement unit.
The cooking device according to claim 1 or 2 , characterized in that. The control unit reduces the heating amount of the first heating unit when starting the cooking of the second food in the second heating unit.
The heating cooker as described in any one of Claims 1-3 characterized by the above-mentioned. The control unit stops the start of cooking of the second cooked food in the second heating unit when the energy usage calculated by HEMS is larger than a reference value.
The heating cooker as described in any one of Claims 1-4 characterized by the above-mentioned. A cooking status notifying unit for notifying the status of cooking of the second food in the second heating unit;
The control unit, that the start of the cooking of the second food in the second heating unit is stopped, thereby informing to the cooking condition reporting unit,
The cooking device according to claim 5 , wherein: A first heating unit that is a heating coil for induction heating and cooking the first food;
A second heating unit for cooking the second food;
A control unit for controlling the heating operation of the first heating unit and the heating operation of the second heating unit;
An input current measuring unit for measuring an input current of the first heating unit;
A cooking content setting unit for setting the content of cooking of the first food in the first heating unit;
With
The controller is configured to change a time required for completion of the first cooking, which is a time required for completing the cooking of the first food in the first heating unit, to a time change of the input current measured by the input current measuring unit. And the cooking content set in the cooking content setting unit, and the heating amount during cooking of the second food in the second heating unit according to the estimated time required to complete the first cooking The first cooking completion timing, which is the timing when cooking in the first heating unit is completed, and the second cooking completion timing , which is the timing when cooking of the second food in the second heating unit is completed , To reduce the difference between
A cooking device characterized by that. A first heating unit that is a heating coil for induction heating the first food, a second heating unit that cooks the second food, and an input current measuring unit that measures an input current of the first heating unit; A cooking content setting unit that sets the cooking content of the first food in the first heating unit, and a control method for a heating cooker comprising:
The time required to complete the first cooking, which is the time required for completing the cooking of the first food in the first heating unit, is the time change of the input current measured by the input current measuring unit and the cooking content setting. Estimating based on the content of cooking set in the department ,
Estimated in accordance with the first cooking time required to complete the controls the second cooking start timing is a timing for starting the cooking of the second food in the second heating section, the cooking in the first heating portion Reducing the difference that occurs between the first cooking completion timing , which is the timing at which the cooking is completed, and the second cooking completion timing , which is the timing at which the cooking of the second food in the second heating unit is completed,
A method for controlling a heating cooker, comprising:

Images