JP6488247B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker.

  Patent Document 1 includes a load amount determination means for determining a load amount by changing a temperature measurement position in a heating chamber in which an infrared sensor for measuring a load temperature is attached to a movable part and housing the load. When it is determined that the amount is small, the movable part is moved in a narrower range than when it is determined that the amount is large.

JP 2012-132624 A

  In the technique disclosed in Patent Document 1, the infrared sensor has a movable range for the load on the bottom surface of the heating chamber. Therefore, when it applies to the cooking device provided with the cooking pan which can be arranged at different heights, the movable range of the infrared sensor is not changed according to the height. Then, the detection range of the temperature of the cooking pan at a position closer to the infrared sensor than the bottom of the heating chamber becomes narrow, and there is a problem that the temperature at the substantially central portion of the pan cannot be detected.

  Therefore, an object of the present invention is to detect the temperature of the object to be heated regardless of the position of the object to be heated in the height direction of the heating chamber.

The present invention has been made to solve the above-described problem, and includes a heating chamber for heating an object to be heated, a heating unit for heating the object to be heated, and the heating chamber for detecting the temperature of the object to be heated. An infrared sensor closer to the upper part of the sensor, a driving means for rotating the infrared sensor, a control means for controlling the driving means, and a saucer disposed in the heating chamber, from a predetermined detection point to another detection point And detecting the temperature of the object to be heated by detecting the temperature of the detection point each time the driving means rotates the infrared sensor at a predetermined angle within the rotation range up to When the saucer is arranged at a position higher than the bottom surface of the heating chamber, the rotation range of the infrared sensor becomes larger than when the saucer is not arranged at a position higher than the bottom surface of the heating chamber. Control the drive means as well , And the rotation range when the the rotation range when the position higher than the heating chamber bottom pan is placed, pan at a position higher than the heating chamber bottom surface is not disposed in a portion Areas overlap .

A heating chamber for heating the object to be heated; heating means for heating the object to be heated; an infrared sensor for detecting the temperature of the object to be heated from above the object to be heated; and rotating the infrared sensor. A driving means, an input means for inputting a setting corresponding to the object to be heated, and a rotation range from a predetermined detection point to another detection point, the driving means rotates the infrared sensor at a predetermined angle. wherein each time to detect the temperature of the sensing point be one that detects the temperature of the heated object, and a that controls control means said drive means based on the settings entered by the input means, The control means normally sets the rotation range from a detection point corresponding to one end of the plate on which the object to be heated is placed to a detection point corresponding to the other end, and the input setting indicates special cooking. If, compared to the case of the normal, the rotation range is increased It is for controlling the urchin said drive means, and the rotation range of the normal cooking, the range of rotation of the case of the special cooking overlaps a part of the region.

  ADVANTAGE OF THE INVENTION According to this invention, the cooking device which detects the temperature of a to-be-heated object regardless of the position of the to-be-heated object regarding the height direction of a heating chamber can be provided.

The front perspective view of the heating cooker which concerns on the Example of this invention. The rear perspective view which removed the outer frame of the heating cooker. AA sectional drawing of FIG. Operation | movement explanatory drawing of the infrared sensor in AA sectional drawing of FIG. The enlarged view for description of the infrared sensor part which shows the reference position which concerns on the Example of this invention. The enlarged view for description of the infrared sensor which shows the end point position which concerns on the Example of this invention. The enlarged view for description of the infrared sensor which shows the state which closed the observation window based on the Example of this invention. The control block diagram explaining control of the heating cooker which concerns on the Example of this invention. Explanatory drawing explaining the visual field of the infrared sensor of the heating cooker. Explanatory drawing of the movement angle of the infrared sensor of the same heating cooker. Explanatory drawing of the saucer which can be used for the heating cooker. Operation | movement explanatory drawing of the infrared sensor at the time of setting a saucer in a heating chamber.

Embodiments of the present invention will be described with reference to the drawings.
FIGS. 1 to 3 show the main part of the present embodiment. FIG. 1 is a perspective view of the main body of the heating cooker as seen from the front side, and FIG. 2 is a rear view of the main body with the outer frame removed. FIG. 3 is a cross-sectional view taken along line AA in FIG.
In the figure, the main body 1 of the heating cooker puts food to be heated in a heating chamber 28, and cooks the food using microwaves, the heat of the heater, and superheated steam.

  The door 2 is opened and closed to put food in and out of the heating chamber 28. By closing the door 2, the heating chamber 28 is hermetically sealed to prevent leakage of microwaves used when heating the food, The heater heat and superheated steam are contained to enable efficient heating.

  The handle 9 is attached to the door 2 and facilitates opening and closing of the door 2, and has a shape that can be easily grasped by a hand.

  The glass window 3 is attached to the door 2 so that the state of the food being cooked can be confirmed, and uses glass that can withstand high temperatures due to heat generated by a heater or the like.

  The input means 71 is provided on the operation panel 4 below the front surface of the door 2, and includes an operation unit 6 for inputting heating means such as microwave heating and heater heating, a heating time, and a heating temperature, and an operation unit 6. It is comprised with the display part 5 which displays the content input from 1 and the progress state of cooking.

  As the cooking heating conditions set by the input means 71, a cooking group for heating the heated object 60c placed on the table plate 24 placed on the bottom surface 28a of the heating chamber 28 and a tray 111 (see FIG. 11) are used. There is a cooking group that heats the object to be heated 60 c close to the grill heating means 12. Specifically, cooking is performed by placing the metal legs 114 provided on the tray 111 on the table plate 24 and raising the position of the object 60c to be heated, or placing the tray 111 on the shelf 28t (FIG. 12). 60c is cooked.

  The outer frame 7 is a cabinet that covers the upper surface and the left and right side surfaces of the main body 1 of the heating cooker.

  The water tank 42 is a container for storing water necessary for making water vapor, and is provided on the lower front side of the main body 1 of the heating cooker, and is configured to be detachable from the front surface of the main body 1 to supply water and Effluent can be easily drained.

  The rear plate 10 forms the rear surface of the cabinet described above, and an external exhaust duct 18 is attached to the upper part of the rear plate 10, and cooling air (waste heat) after cooling the steam discharged from the food and the internal components of the main body 1 is cooled. 39 is discharged from the external exhaust port 8 of the external exhaust duct 18.

  The machine room 20 is provided in a space between the heating chamber bottom surface 28a and the bottom plate 21 of the main body 1, and a magnetron 33 for heating food on the bottom plate 21, a waveguide 47 connected to the magnetron 33, A control board 23 on which the control means 23a (see FIG. 8) is mounted, other components described later, a fan device 15 for cooling these various components, and the like are attached.

  The bottom surface 28a of the heating chamber has a concave shape in the substantially central portion, and the rotating antenna 26 is installed therein, and the microwave energy radiated from the magnetron 33 passes through the waveguide 47 and the output shaft 46a of the rotating antenna 26 penetrates. The air flows into the lower surface of the rotating antenna 26 through the opening 47a, and is diffused by the rotating antenna 26 and radiated into the heating chamber 28. The output shaft 46 a of the rotating antenna 26 is connected to the rotating antenna driving means 46.

  The fan device 15 includes a cooling fan attached to a cooling motor attached to the bottom plate 21. The cooling air 39 generated by the fan device 15 cools the self-heating magnetron 33, the inverter circuit (not shown), the back side weight sensor 25c, the left side weight sensor 25b, and the like in the machine room 20. Further, it flows between the outside of the heating chamber 28 and the outer frame 7 and between the hot air case 11a and the rear plate 10 as described above, and cools the outer frame 7 and the rear plate 10 while cooling the outer frame 7 and the rear plate 10 with the external exhaust port 8 of the external exhaust duct 18. More discharged. Further, a duct 16a for cooling the hot air motor 13 described later and a duct 16b for cooling the infrared unit 50 housed in an infrared case 48 described later are provided, and the cooling air 39 for cooling the infrared unit 50 is After being discharged from the opposite side of the exhaust duct 28e for exhausting exhaust heat (such as water vapor) in the heating chamber 28, it is discharged outside from the external exhaust duct 18.

  The range heating means 330 (see FIG. 8) includes a magnetron 33 and an inverter circuit (not shown), and is controlled by the control means 23a.

  A hot air unit 11 is attached to the rear of the heating chamber 28, and a hot air fan 32 that efficiently circulates the air in the heating chamber 28 is attached in the hot air unit 11. A hot air intake hole 31 and a hot air blowing hole 30 are provided.

  The hot air fan 32 rotates by driving a hot air motor 13 attached to the outside of the hot air case 11 a and heats the air circulating in the hot air heater 14.

  Further, the hot air unit 11 is provided with a hot air case 11a on the rear side of the heating chamber inner wall surface 28b, and the hot air heater 14 is positioned between the heating chamber inner wall surface 28b and the hot air case 11a so as to be positioned on the outer peripheral side thereof. The hot air motor 13 is attached to the rear side of the hot air case 11a, and the motor shaft is connected to the hot air fan 32 through a hole provided in the hot air case 11a.

  Since the hot air motor 13 rises in temperature due to heat from the heating chamber 28 and the hot air heater 14, in order to prevent this, the hot air motor 13 is surrounded by a hot air motor cover 17 and formed in a substantially cylindrical shape, and the duct 16 a is connected to the hot air case 11 a and the rear plate 10. The upper end opening of the duct 16a is connected to the lower surface of the hot air motor cover 17, the lower end opening is connected to the outlet of the fan device 15, and a part of the cooling air 39 from the fan device 15 is connected. The hot air motor cover 17 is incorporated.

  On the back side of the heating chamber top surface 28c of the heating chamber 28, a grill heating means 12 made of a heater is attached. The grill heating means 12 is formed in a flat shape by winding a heater wire around a mica plate, and pressing and fixing the mica plate against the back side of the top surface of the heating chamber 28 to heat the top surface of the heating chamber 28 so that the food in the heating chamber 28 is It is fired by radiant heat.

  Further, an infrared unit 50 described later is provided on the back side of the heating chamber top surface 28c of the heating chamber 28. The infrared unit 50 is covered with an infrared case 48 to cool the infrared unit 50, and is formed in a substantially cylindrical shape so that the duct 16b is formed. Located between the hot air case 11 a and the rear plate 10, the upper end opening of the duct 16 b is connected to the side surface of the infrared case 48, the lower end opening is connected to the upper surface of the hot air motor cover 17, and cooling air from the fan device 15 is connected. Part of 39 is taken in.

  A heating chamber temperature sensor 80 for detecting the heating chamber temperature TH1 of the atmosphere of the heating chamber 28 by a thermistor is provided on the left back side of the heating chamber top surface 28c of the heating chamber 28.

  The heating chamber bottom surface 28a is provided with a plurality of weight sensors 25, for example, a left weight sensor 25b on the front left and right, a right weight sensor (not shown), and a back weight sensor 25c in the rear center, on which a table is placed. A plate 24 is placed.

  The table plate 24 is used for placing food, and is formed of a material having heat resistance and good microwave permeability so that it can be used for both heater heating and microwave heating. Further, a flange portion 24b (including the rising wall 24a) is provided around the periphery for easy holding. Further, by providing the flange portion 24b (including the rising wall 24a), even if liquid is spilled when the heated object is taken in and out during heating, dirt remains on the table plate 24, so that cleaning is easy.

  The boiler 43 is attached to the outer surface of the hot air case 11a of the hot air unit 11 so that the saturated water vapor faces the hot air unit 11, and the saturated water vapor blown into the hot air unit 11 is heated by the hot air heater 14 to become superheated water vapor.

  The pump means 87 pumps the water in the water tank 42 to the boiler 43, and is composed of a pump and a motor that drives the pump. The adjustment of the amount of water supplied to the boiler 43 is determined by the ON / OFF ratio of the motor.

  The heating means is a range heating means 330, a hot air heater 14, a hot air motor 13, a grill heating means 12, a boiler 43, and the like.

In FIG. 11, the tray 111 set in the heating chamber 28 will be described.
In FIG. 11, a tray 111 includes a metal tray portion 112 on which the object 60c (FIG. 12) is placed and baked, and leg portions (resin leg portions) for changing the height of the tray 111 on the left and right end surfaces 112e of the tray 111 113a and metal legs 114), and an overhanging portion 119 for placing the tray 111 on the shelf 28t. The legs are used by being placed on the table plate 24.

  The metal dish part 112 is made of a metal aluminum material that does not transmit microwaves radiated from the magnetron 33, and the surface treatment is made of fluorine PCM in order to prevent scorching.

  A high-frequency heating element (not shown) that generates heat by absorbing microwaves radiated from the magnetron 33 is provided on the back surface of the metal dish portion 112. The heat generated by the high-frequency heating element is transmitted to the metal dish part 112, and there is an effect of scorching while baking the lower part of the heated object 60c placed on the surface of the metal dish part 112.

  The metal dish portion 112 is configured to place the heated object 60c on the substantially central portion 92, and an outer wall 112d is provided so that moisture and the like contained in the liquid heated object 60c do not leak to the outside like dough for okonomiyaki. It has been. Moreover, the corrugated uneven | corrugated | grooved part 112c is provided in the surface of the metal dish part 112, and the recessed part heated while discharging | emitting the excess fat content contained in the to-be-heated material 60c, such as meat, is connected with the outer peripheral part.

  The left and right end surfaces 112e of the tray 111 are provided with resin-made leg bases 113, and resin leg portions 113a are arranged on the front and rear sides of the leg base 113, respectively. In addition, the left and right end surfaces 112e of the tray 111 are provided with metal leg portions 114 that are inserted into the leg base 113 and locked between the front and rear resin leg portions 113a. The metal leg part 114 is a leg having a height higher than that of the resin leg part 113a, and can be rotated and folded to the lower side of the metal dish part 112. FIG. 11 shows a state where the metal legs 114 are upright.

  Next, details of the infrared sensor 52 that detects the temperature of the object to be heated 60c in a non-contact manner provided above the heating chamber 28 will be described with reference to FIGS.

  A motor 51 is attached so that the direction of the motor 51 is parallel to the rotating shaft 51a and the heating chamber inner wall surface 28b. The rotating shaft 51a rotates (drives) a cylindrical unit case 54 described later, thereby rotating the substrate 53 on which the infrared sensor 52 housed in the unit case 54 is rotated, and the direction of the lens portion 52a of the infrared sensor 52. The temperature can be detected by rotating the range from the back side of the heating chamber bottom surface 28a (the heating chamber back wall surface 28b side) to the heating chamber opening 28d. The motor 51 uses a stepping motor and is provided with a speed reduction gear. The rotation of the rotary shaft 51a can be made normal or reverse and the rotation angle can be operated as desired by the control of the control means 23a provided on the control board 23. Yes. The motor 51 is controlled to operate in accordance with cooking heating conditions.

  An infrared sensor 52 is provided with a plurality of infrared detection elements (for example, thermopiles). Here, an infrared sensor in which eight elements are aligned in a line in the vertical direction of the rotation shaft 51a is used. Therefore, it is possible to detect the temperature at the plurality of locations at the same time in the left-right direction of the heating chamber bottom surface 28a, and an infrared sensor extends from the back side (heating chamber back wall surface 28b side) to the front side (door 2 side) of the heating chamber 28. The temperature is detected by dividing the whole area of the heating chamber bottom surface 28a into a plurality of parts by rotating the part 52 at a certain angle a plurality of times (the rotation of the infrared sensor 52 is stopped when measuring the temperature). Specifically, the temperature of the entire surface of the table plate 24 placed on the heating chamber bottom surface 28a is detected. As will be described later with reference to FIG. 10, when the saucer 111 is set in the heating chamber 28 and the heating condition of the special cooking group is set in the control means 23 a by the input means 71, the temperature of the metal dish portion 112 of the saucer 111. Is detected.

  The infrared sensor 52 is provided at substantially the center in the left-right direction of the heating chamber top surface 28c inside the virtual line extending vertically from the four sides of the table plate 24 placed on the heating chamber bottom surface 28a to the heating chamber top surface 28c. Yes.

  The field of view of the infrared sensor 52 is roughly defined in a range where the detection point a and the detection point h detect the temperature of the flange portion 24b before and after the table plate 24 on the table plate 24. Sensors at both ends of the element are substantially defined within a range in which the temperature of the flange 24b at the left end / right end of the table plate 24 is detected. By doing so, it becomes possible to accurately detect the temperature of the object to be heated 60c placed substantially at the center of the table plate 24. And the detected temperature data are input into the control means 23a, and are used for temperature management of a to-be-heated object.

  Reference numeral 54 denotes a cylindrical unit case, which is provided with a window portion 54a on which the substrate 53 is disposed at the maximum diameter portion so that the lens portion 52a of the infrared sensor 52 faces. In addition, carbon is included in the material of the unit case 54 to make the characteristic of the unit case 54 a conductive material, thereby preventing the entry of external noise into the unit case 54.

  Reference numeral 55 denotes a shutter made of a metal plate. The shutter 55 closes an observation window 44a described later when the infrared sensor 52 is not used (see FIG. 7). Further, in order to prevent the temperature of the heating chamber 28 from being transmitted to the unit case 54, an air passage 55 c having a gap along the outer periphery of the unit case 54 is formed in order to flow cooling air around the outer periphery of the unit case 54. In this manner, the shutter 55 is arranged, and an opening 55a and an opening 55b are provided in the air passage 55c as outlets for the cooling air 39 to flow.

  Reference numeral 56 denotes a positioning convex portion, which is provided as means for matching the detection point of the infrared sensor 52 with the reference position (detection point a in FIG. 4). Specifically, when the observation window 44a is closed by the shutter 55 so that the detection point of the infrared sensor 52 can be corrected to the detection point a (reference position), a positioning projection 56 is provided with a stopper (illustrated) on the infrared case 48. Further, the rotation of the motor 51 is further controlled in a state where the motor 51 is in contact, and the rotation shaft 51a is slipped to correct the reference position controlled by the control means 23a and the reference position detected by the infrared sensor 52.

  Reference numeral 44 denotes an arc-shaped observation portion that is discharged inward of the heating chamber 28, and is provided along the rotation center of the rotating shaft 51a, the center of the cylindrical unit case 54, and the outer periphery of the unit case 54, and is bent into an arc shape. The center of the arc of the shutter 55 and the center position of the arc-shaped observation unit 44 are all the same position. 44a is an observation window provided in the observation unit 44, and the visual field range detected by the infrared sensor 52 is open. Further, in order to prevent microwave leakage from the observation window 44a during microwave heating, a standing wall (burring) 44b is provided on the outer periphery of the observation window 44a by about 2 mm.

  By projecting the observation unit 44 to the inside of the heating chamber 28, it is possible to detect a wide range of temperatures within a minimum narrow observation window opening range.

  49 is a convex part, which separates the infrared case 48 and the infrared unit 50 from the heating chamber top surface 28c. By making only the convex part 49 contact with the heating chamber top surface 28c, the grill heating means 12 or The temperature of the heating chamber top surface 28 c heated by a heater such as the hot air unit 11 is made difficult to be transmitted to the infrared unit 50.

Next, in FIG. 10, a heating condition for cooking is input (D1), and it is determined whether the input is a special cooking group (D2). If the input is a special cooking group (Yes), the process proceeds to step D3, where special cooking is performed. When it is not a group (No), it progresses to process D5. The special cooking group is, for example, a hamburger or the like, and is a cooking menu when there is an object to be heated at a position higher than the table plate 24 using the tray 111.
The difference between the process D3 and the process D5 is a difference between the movement angle S1 (see FIG. 4) and the movement angle S2 (see FIG. 12) of the infrared sensor 52. In step D4, the infrared sensor 52 is rotated to detect temperature.

  Specifically, in the process D3, the rotation at a certain angle from the reference position is performed 16 times (16 steps), and in the process D5, the rotation at a certain angle from the reference position is performed 14 times (14 steps). Cooking using the process D3 is when the temperature of the object to be heated 60c is detected when the position of the object to be heated 60c is raised using the tray 111 described above. Step D5 is a time of detecting the temperature of the heated object 60c when the heated object 60c is placed on the table plate 24.

Next, operation | movement of the motor 51 of process D5 is demonstrated in detail using FIG.
The control means 23a drives the motor 51 to rotate the visual field of the infrared sensor 52 from the closed state to the reference position (detection point a).
When detection of the temperature of the observation surface is started, temperature detection is first performed at the reference position, and temperature detection data for a plurality of detection elements is stored.

  Thereafter, the temperature of the observation surface is measured by rotating the motor 51 and rotating the infrared sensor 52 three degrees in the direction of the end point (door 2 side) so that the temperature of the next detection point b can be measured. After that, the rotation movement is performed again 3 times, and the above operation is repeated until the field of view of the infrared sensor 52 faces the detection point h of the end point. In this embodiment, eight rows of infrared detection elements are rotated 14 times (3 degrees × 14 steps = 42 degrees) to detect 15 rows of temperature data. All temperature data detects temperatures at 120 locations. The moving angle is S1 (about 42 degrees).

  After the detection of the temperature of the detection point h, which is the end point position, is completed by the infrared sensor 52, in the return path, the temperature returns to the reference position directly without detecting the temperature, so that the reference position can be quickly returned. The above-mentioned reciprocating operation is set as one cycle, and when returning to the reference position, measurement is started again and the above operation is repeated.

  The infrared sensor 52 has a plurality of (for example, eight elements) infrared sensors 52 arranged in a line so that the approximate size and outline of the heated object 60c placed on the table plate 24 can be recognized. A total of 120 (8 × 15) pieces of temperature data (see FIG. 9) in the table plate 24 are obtained by measuring the temperature of 15 rows by moving 14 times three times.

Next, operation | movement of the motor 51 of process D3 is demonstrated in detail using FIG.
The infrared sensor 52 is rotationally driven so that the temperature of the heated object 60c placed on the metal dish portion 112 of the tray 111 placed on the shelf 28t can be detected.

  The control means 23a drives the motor 51 to rotate the visual field of the infrared sensor 52 from the closed state to the reference position (detection point a).

  When detection of the temperature of the observation surface is started, temperature detection is first performed at the reference position, and temperature detection data for a plurality of detection elements is stored.

  Thereafter, as in the above-described step D5, the motor 51 is rotated and the infrared sensor 52 is rotated three degrees in a certain angle, for example, the end point direction (door 2 side) so that the temperature of the next detection point can be measured. Then, after measuring the temperature of the observation surface, it is rotated three times again, and the above operation is repeated until the visual field of the infrared sensor 52 faces the detection point K of the end point. In this embodiment, eight rows of infrared detection elements are rotated 16 times (3 degrees × 16 steps = 48 degrees) to detect 17 rows of temperature data. All temperature data detects 136 temperatures. The moving angle is S2 (about 48 degrees). That is, more temperature data for two rows is acquired than the movement angle of the process D5 described above.

  After the detection of the temperature of the detection point K, which is the end point position, is completed by the infrared sensor 52, in the return path, the temperature returns to the reference position without returning to the reference position without detecting the temperature. The above-mentioned reciprocating operation is set as one cycle, and when returning to the reference position, measurement is started again and the above operation is repeated.

Next, detection of the temperature of the object to be heated 60c when the position of the object to be heated 60c is raised using the tray 111 will be described.
For example, the object to be heated 60 c is placed on the metal dish portion 112 of the tray 111 and the metal legs 114 are placed upright and placed on the table plate 24 and accommodated in the heating chamber 28. The metal dish portion 112 is disposed at a substantially middle height of the heating chamber 28.

  The input means 71 sets automatic cooking of a special cooking group such as a hamburger (not shown) as the heating condition in the control means 23a, puts water into the tank 42 and sets it in the main body 1, and starts cooking.

  When cooking is started, the infrared sensor 52 in which eight elements are arranged according to the above-described process D3 is rotated by the motor 51, and is moved 16 times from the detection point a to the detection point K to obtain 136 temperatures (8 × 17). Get the data. The detection point K is a position where the metal plate portion 112 (the shelf 28t (the lower shelf 28s, the middle shelf 28n, the upper shelf 28u) on the side surface 28w of the heating chamber 28) is suspended or the metal leg 114 is raised at a position higher than the bottom surface of the heating chamber 28. The temperature of at least the substantially central portion 92 in the state) can be detected. That is, in the metal dish part 112 at a position higher than the bottom surface of the heating chamber 28, the detection range in the front-rear direction including the substantially central part 92 is widened in the process D3 compared to the process D5, and the temperature of the upper surface of the object 60c to be heated is increased. It can be detected properly.

  The control means 23a detects the temperature of the object to be heated 60c from the temperature detected by the infrared sensor 52, and controls the heating means according to the initial temperature of the object to be heated 60c.

  Further, by placing the tray 111 on the table plate 24, the weight sensor 25 detects the weight of the heated portion 60c, the control means 23a determines the quantity, and the heating means is controlled according to the quantity and heated.

  The heated object 60c is heated by the microwave of the range heating means 330, and the high-frequency heating element provided on the back surface of the metal dish part 112 of the tray 111 generates heat, and the back surface of the heated object 60c is baked to the hot chamber top surface 28c. The object 60c to be heated is baked by the grill heating means 12 provided.

  Therefore, the cook can cook without considering the temperature state of the heated portion 60c to be cooked.

  Next, in FIG. 12, the flange portion of the tray 111 is suspended on the shelf 28t (the lower shelf 28s, the middle shelf 28n, and the upper shelf 28u) on the heating chamber side surface 28w, and the object to be heated is placed on the tray 111. It is also possible to cook by detecting the temperature of the heated object. In that case, the movement angle S of the infrared sensor 523 may be adjusted according to the height position of the shelf 28t.

  By setting the special cooking group with the input means 71, the rotation of the motor 51 is controlled by the infrared sensor 52, and the operation of stopping the rotation after moving a specific angle (for example, 3 degrees) is repeated (for example, 16 times). Rotating the range of the movement angle S2 (about 48 degrees) from the position where the temperature was first detected to the detection point K, the temperature of 17 rows is detected.

  In the above description, the configuration for detecting the temperature of the object to be heated placed on the table plate 24 or the tray 111 by changing the movement angle S has been described. As another structure, it is good also as a structure which unifies the movement angle S by the maximum angle, and does not detect the temperature of an unnecessary detection point according to the height of a to-be-heated object. For example, when the movement angle is unified at S2 and the temperature of the object to be heated on the table plate 24 is detected, a configuration in which the temperature detection of the detection point K and the detection point one step before is not performed is conceivable.

  According to this embodiment, the heating chamber for heating the object to be heated, the heating means for heating the object to be heated, the infrared sensor near the upper part of the heating chamber for detecting the temperature of the object to be heated, and the infrared ray A driving means for rotating the sensor; a control means for controlling the driving means; and a saucer disposed in the heating chamber, wherein the control means has the saucer disposed at a position higher than the bottom surface of the heating chamber. If it is, the drive means is controlled so that the rotation range of the infrared sensor is larger than when the tray is not positioned higher than the bottom surface of the heating chamber.

  Thereby, the cooking device which can detect the temperature of a to-be-heated object according to the heating position (height direction of the heating chamber 28) of the to-be-heated object which changes with conditions to cook can be provided. Moreover, the detection of the infrared sensor in cooking using the saucer 111 can be performed appropriately.

  A heating chamber for heating the object to be heated; heating means for heating the object to be heated; an infrared sensor for detecting the temperature of the object to be heated from above the object to be heated; and rotating the infrared sensor. Drive means, input means for inputting settings according to the object to be heated, and control means for controlling the detection range of the infrared sensor by controlling the drive means based on the settings input by the input means; Is provided.

  Thereby, the cooking device which can detect the temperature of a to-be-heated object according to the heating position (height direction of the heating chamber 28) of the to-be-heated object which changes with conditions to cook can be provided. Moreover, the detection range of an infrared sensor can be appropriately matched according to the input cooking setting.

DESCRIPTION OF SYMBOLS 1 Main body 23a Control means 28 Heating chamber 28a Bottom face 51 Motor (drive means)
52 Infrared sensor 60c object to be heated 71 input means 111 saucer S movement angle

Claims (2)

A heating chamber for heating an object to be heated;
Heating means for heating the object to be heated;
An infrared sensor near the top of the heating chamber for detecting the temperature of the object to be heated;
Drive means for rotating the infrared sensor;
Control means for controlling the drive means;
A saucer disposed in the heating chamber,
The temperature of the object to be heated is detected by detecting the temperature of the detection point each time the driving means rotates the infrared sensor at a predetermined angle within a rotation range from a predetermined detection point to another detection point. To do,
When the tray is arranged at a position higher than the bottom surface of the heating chamber, the control means has a rotation range of the infrared sensor as compared with a case where the tray is not disposed at a position higher than the bottom surface of the heating chamber. The driving means is controlled so as to be larger, and the rotation range when the tray is arranged at a position higher than the bottom surface of the heating chamber and the tray at a position higher than the bottom surface of the heating chamber are arranged. A heating cooker characterized in that a part of the rotation range overlaps when the rotation is not performed . A heating chamber for heating an object to be heated;
Heating means for heating the object to be heated;
An infrared sensor for detecting the temperature of the heated object from above the heated object;
Drive means for rotating the infrared sensor;
Input means for inputting a setting according to the object to be heated;
The temperature of the object to be heated is detected by detecting the temperature of the detection point each time the driving means rotates the infrared sensor at a predetermined angle within a rotation range from a predetermined detection point to another detection point. To do,
A that controls control means said drive means based on the settings entered by the input means,
The control means normally sets the rotation range from a detection point corresponding to one end of the plate on which the object to be heated is placed to a detection point corresponding to the other end, and the input setting indicates special cooking. In this case, the driving means is controlled so that the rotation range becomes larger than that in the normal case, and the rotation range in the normal cooking and the rotation range in the special cooking are partly A heating cooker characterized by overlapping areas .

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