JP6779092B2 - Cooker - Google Patents

Description

The present invention relates to a heating cooker including a heating unit for heating a cooking container containing hot water and a temperature sensor for measuring the temperature of the cooking container.

Based on the detection information of the temperature sensor that measures the temperature of the cooking container, such a cooking cooker performs processing such as boiling water for boiling the hot water contained in the cooking container.
That is, for example, in the case of performing the boiling process, the boiling of the hot water contained in the cooking container is determined based on the detection information of the temperature sensor, and when the boiling is determined, the heating unit is stopped.
By the way, when the heat retention mode is commanded as the boiling process, when boiling is determined, the heating power of the heating part is reduced to the heating power for heat retention, and then the heating part is stopped when the set heat retention time elapses. The process will be executed.

As a conventional example of such a heating cooker, after the heating of the cooking container is started, the temperature detected by the temperature sensor rises to the measurement start temperature (for example, 85 ° C.) and then rises to the measurement end temperature (for example, 90 ° C.). The elapsed time until the temperature rise is calculated as the temperature rise time, and the temperature rise time is multiplied by a predetermined coefficient to determine the boiling discrimination time. After that, the unit temperature rise required for the temperature detected by the temperature sensor to rise by 1 ° C. When the time exceeds the boiling determination time, some are configured to determine that the temperature is in a boiling state (see, for example, Patent Document 1).

Japanese Patent No. 5865072

In the conventional cooking device, the time when the hot water contained in the cooking container is boiled is determined.
However, it is desired that the time required for the hot water to boil can be obtained before the hot water contained in the cooking container boils.

That is, before the hot water contained in the cooking container boils, the time required for the hot water to boil is determined, and for example, the time is displayed to improve the convenience of the user. Therefore, it is desired that the time required for the hot water to boil can be obtained before the hot water contained in the cooking container boils.

The present invention has been made in view of the above circumstances, and an object of the present invention is to determine the time required for the hot water to boil before the hot water contained in the cooking container boils. Is in the point of providing.

The cooking cooker of the present invention includes a heating unit that heats a cooking container that houses hot water and a temperature sensor that measures the temperature of the cooking container.
The elapsed time from the set low temperature to the set high temperature of the set temperature zone defined as the temperature zone before boiling by the temperature sensor, and the boiling discrimination constant set in advance corresponding to the set temperature zone. A calculation unit is provided to obtain the remaining time from the time when the measured temperature reaches the set high temperature until the hot water contained in the cooking container boils .
The point is that the calculation unit is configured so as not to obtain the remaining time when the elapsed time is out of the setting appropriate range .

That is, the elapsed time from the set low temperature to the set high temperature of the set temperature range set by the calculation unit as the temperature range before boiling and the boiling set in advance corresponding to the set temperature range. Since the remaining time from the time when the measured temperature reaches the set high temperature to the boiling of the hot water contained in the cooking container is calculated by the product with the discrimination constant, it is before the hot water contained in the cooking container boils. In addition, the time required for boiling water can be calculated.

That is, according to the diligent research of the inventor of the present application, the remaining time from the time when the measured temperature reaches the set high temperature to the boiling of the hot water contained in the cooking container is defined as the temperature zone before boiling. We have found a point that can be obtained by the product of the elapsed time from the set low temperature to the set high temperature and the predetermined boiling discrimination constant corresponding to the set temperature range.

In other words, the elapsed time from the set low temperature to the set high temperature of the set temperature zone set as the temperature zone before boiling, and the boiling water contained in the cooking container from the time when the measured temperature reaches the set high temperature When we experimented with the remaining time until the temperature was changed while changing the heating power of the heating part and the amount of hot water stored in the cooking container, we found that there was a boiling discrimination constant that was integrated with the elapsed time to obtain the remaining time. It came to.

In short, according to the characteristic configuration of the cooking device of the present invention, it is possible to determine the time required for the hot water to boil before the hot water contained in the cooking container boils.

If the elapsed time from the set low temperature to the set high temperature in the set temperature range is within the set appropriate range, the calculation unit calculates the remaining time, but the elapsed time is out of the set appropriate range. In that case, the remaining time will not be calculated.

That is, when the amount of hot water stored in the cooking container is extremely small or extremely large, or when hot water is added during the heating of the cooking container, the set low temperature to the set high temperature The elapsed time until reaching is out of the setting appropriate range, and in such a case, even if the elapsed time and the boiling discrimination constant are integrated, the appropriate remaining time cannot be obtained. Therefore, in such a case, do not ask for the wrong remaining time.

In short, according to the feature structure of the cooker of the present invention, it is avoided to obtain the wrong remaining time.

A further characteristic configuration of the cooking device of the present invention is that the set temperature range is defined in a plurality of stages from a low temperature to a high temperature.
The point is that the calculation unit is configured to obtain the remaining time for each of the set temperature zones in a plurality of stages.

That is, since the calculation unit obtains the remaining time for each of the set temperature zones of a plurality of stages determined from the low temperature to the high temperature, the cooking container is placed in the middle of heating the cooking container containing hot water. Even if hot water is added or the heating force of the heating unit is changed, it is possible to obtain an appropriate remaining time for each of the set temperature zones in a plurality of stages.

In other words, while boiling the hot water contained in the cooking container, the heating power of the heating part is increased because the amount of hot water required increases and the hot water needs to be added to the cooking container or the hot water needs to be boiled in a hurry. In such a case, an appropriate remaining time can be obtained.

In short, according to the further characteristic configuration of the cooking device of the present invention, it occurs that hot water is added to the cooking container and the heating force of the heating unit is adjusted while boiling the hot water contained in the cooking container. However, an appropriate remaining time can be obtained.

A further characteristic configuration of the heating cooker of the present invention is that the set temperature zone in a plurality of stages is low in the form in which the set high temperature and the set low temperature are the same for the adjacent set temperature zone. The point is that it is defined in a continuous form from temperature to high temperature.

That is, the set temperature zones of a plurality of stages are defined in a form in which the set high temperature and the set low temperature are set to the same temperature for the adjacent set temperature zones and are continuous from the low temperature to the high temperature. Therefore, as the temperature of the hot water contained in the cooking container becomes high, the remaining time is sequentially updated.

That is, when there is no need to add hot water to the cooking container or adjust the heating force of the heating unit, the remaining time is sequentially obtained in a form in which the remaining time decreases as the hot water contained in the cooking container becomes hot. In addition, if hot water is added to the cooking container or the heating force of the heating unit is adjusted, the remaining time corresponding to the addition is sequentially obtained.

In short, according to the further characteristic configuration of the cooking device of the present invention, an appropriate remaining time can be sequentially obtained as the temperature of the hot water contained in the cooking container becomes high.

A further characteristic configuration of the cooking device of the present invention is that a display unit for displaying the remaining time is provided.

That is, since the remaining time from the time when the measured temperature reaches the set high temperature in the set temperature range to the boiling of the hot water contained in the cooking container is displayed on the display unit, the user is displayed on the display unit. By looking at the remaining time, it is possible to recognize the remaining time until the hot water contained in the cooking container boils.

In this way, since the remaining time until the hot water contained in the cooking container boils can be recognized, it becomes easy to satisfactorily perform various cooking operations while boiling the hot water.

In short, according to the further characteristic configuration of the cooking device of the present invention, it is possible to make the user recognize the remaining time until the hot water contained in the cooking container boils.

A further characteristic configuration of the heating cooker of the present invention is that a water boiling mode commanding unit for commanding the water boiling mode is provided.
When the water boiling mode is commanded, the operation control unit determines the boiling of the hot water contained in the cooking container based on the detection information of the temperature sensor, and controls the heating unit based on the determination result. Configured to perform operation processing,
The point is that the calculation unit is configured to obtain the remaining time when the water boiling mode is commanded.

That is, when the water boiling mode is commanded, the operation control unit determines the boiling of the hot water stored in the cooking container based on the detection information of the temperature sensor, and controls the heating unit based on the determination result. Will be executed.
Then, when the boiling mode is commanded, the calculation unit obtains the remaining time, and the remaining time is displayed on the display unit.

Therefore, when the user commands the boiling mode to boil the hot water stored in the cooking container, the hot water stored in the cooking container is boiled before the hot water stored in the cooking container is boiled. The remaining time can be recognized.

In this way, before the hot water stored in the cooking container boils, the remaining time until the hot water stored in the cooking container boils can be recognized in advance, so that various cooking performed while boiling the hot water can be performed. It will be easy to perform the work well.

In short, according to a further characteristic configuration of the cooking device of the present invention, when the boiling mode is commanded to boil the hot water stored in the cooking container, the remaining time until the hot water stored in the cooking container boils. Can be recognized in advance.

A further characteristic configuration of the heating cooker of the present invention is such that the boiling mode command unit can select and command a boiling heating stop mode and a heat retention mode as the boiling mode.
When the operation control unit commands the boiling heating stop mode, as the boiling operation process, when the operation control unit determines that the boiling water stored in the cooking container is boiling, the boiling heating stop process for stopping the heating unit is executed. In addition, when the heat retention mode is commanded, as the water boiling operation process, after determining the boiling of the hot water stored in the cooking container, when the set heat retention time elapses, the heat retention operation process for stopping the heating unit is performed. Configured to run,
The display unit is configured to display the remaining time in the boiling heating stop mode, and display the remaining time and the set heat retention time in the heat retention mode.

That is, when the operation control unit commands the boiling heating stop mode as the boiling mode, when the operation control unit determines that the hot water stored in the cooking container is boiling, the boiling heating stop process for stopping the heating unit is executed, and the water boiling When the heat retention mode is commanded as the mode, after determining the boiling of the hot water stored in the cooking container, when the set heat retention time elapses, the heat retention operation process for stopping the heating unit is executed.

Then, since the display unit displays the remaining time in the boiling heating stop mode, it is possible to recognize in advance the remaining time until the hot water contained in the cooking container boils.
Further, since the display unit displays the remaining time and the set heat retention time in the heat retention mode, the remaining time until the hot water contained in the cooking container boils is recognized in advance, and in addition, the set heat retention is performed. You can make people recognize time properly.

Therefore, in both the boiling heating stop mode and the heat retention mode, the remaining time until the hot water contained in the cooking container boils is recognized in advance, and in addition, the set heat retention time is appropriately recognized in the heat retention mode. Therefore, it becomes easier to perform various cooking operations while boiling hot water more satisfactorily.

In short, according to the further characteristic configuration of the cooking device of the present invention, various cooking operations performed while boiling hot water can be performed more satisfactorily.

A further characteristic configuration of the cooking device of the present invention is that the display unit is configured to alternately display the remaining time and the set heat retention time in the heat retention mode.

That is, in the heat retention mode as the water boiling mode, the display unit alternately displays the remaining time and the set heat retention time.
In this way, when displaying the remaining time and the set heat retention time, the remaining time and the set heat retention time are displayed alternately. Therefore, compared with the case where the remaining time and the set heat retention time are displayed at once, The remaining time and the set heat retention time can be displayed satisfactorily while simplifying the size of the display unit.

In short, according to the further characteristic configuration of the cooking device of the present invention, the remaining time and the set heat retention time can be satisfactorily displayed while simplifying the size of the display unit.

A further characteristic configuration of the cooking device of the present invention is that a noodle boiling mode commanding unit is provided to command the noodle boiling mode.
When the operation control unit commands the noodle boiling mode, it determines that the boiling water contained in the cooking container is boiling in a state where the heating unit is heated and operated by the initial heating force. Standby heating control that heats the heating part with a small standby heating force, and in order to recover the temperature drop due to noodle filling, the heating part is set to the return heating execution time with a return heating force larger than the standby heating force. It is configured to execute the noodle boiling operation process in which the return heating control for heating operation over the entire period and the suppression heating control for controlling the heating force of the heating unit so as to suppress the blowout are sequentially performed.
The display unit is configured to display the remaining time when the noodle boiling mode is instructed.

That is, when the operation control unit commands the boiling mode, it determines that the boiling water contained in the cooking container is boiling in a state where the heating unit is heated by the initial heating force, and the standby is smaller than the initial heating force. Standby heating control that heats and operates the heating part with heating power, and heating operation of the heating part over the return heating execution time with a return heating force larger than the standby heating power in order to recover the temperature drop due to noodle filling. The noodle boiling operation process is executed in which the return heating control and the suppression heating control that controls the heating force of the heating unit so as to suppress the blow-off are sequentially performed.

Then, since the display unit displays the remaining time when the noodle boiling mode is instructed, the standby heating control is executed by recognizing in advance the remaining time until the hot water contained in the cooking container boils. In order to quickly add noodles at the right timing, the noodles to be added can be properly prepared, and the noodles can be boiled well.

In short, according to the further characteristic configuration of the heating cooker of the present invention, the noodles can be boiled well.

Perspective view of the gas stove Schematic diagram showing the flow path configuration of gas fuel Longitudinal side view showing the stove burner Block diagram showing the control configuration Front view showing the cooking input unit Diagram showing the relationship between the number of thermal power adjustment stages and thermal power Time chart showing the operation of boiling noodles Graph showing the relationship between the measured temperature and the elapsed time A table showing the relationship between the remaining time and the calculation formula Table showing boiling discrimination constants A table showing the experimental results of the obtained remaining time and the time until the actual boiling Flow chart showing combustion control processing Flowchart showing water boiling operation processing Flow chart showing the remaining time display control process Diagram showing the display form Diagram showing another display form

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

(Overall composition of gas stove)
As shown in FIG. 1, the gas stove as an exemplary cooking cooker is provided with three stove burners 1 on the upper surface of the stove body as heating parts for heating cooking containers such as pots and kettles, and inside the stove body. The grill portion G of the above is provided with a grill burner 2 (see FIG. 2), and is configured as a built-in type to be incorporated in a kitchen counter.

The three stove burners 1 are a high thermal power burner 1A arranged on the left side, a standard burner 1B arranged on the right side, and a small thermal power burner 1C arranged at a central inner portion in the width direction.

The upper surface of the gas stove is covered with a glass top plate 3, and a grill exhaust port 4 for exhausting the combustion exhaust gas of the grill portion G is formed on the rear side of the upper surface of the gas stove.

Further, on the upper part of the top plate 3, a trivet 5 for placing a cooking container such as a pot heated by each of the three stove burners 1 is provided.

(Operation configuration of stove burner)
An operation unit J for three stove burners 1 is provided on the right side of the front surface of the gas stove, and the operation unit J has an operation tool 6A for high heat on the high heat burner 1A from the left side to the right side. An operating tool 6C for small heating power with respect to the small heating power burner 1C and a standard operating tool 6B for the standard burner 1B are arranged.

In the following description, when it is not necessary to separately describe the operation tool 6A for high heat power, the operation tool 6C for low heat power, and the operation tool 6B for standard use, the operation tools 6A to 6C are described.
Each of the operating tools 6A to 6C commands a combustion start command (hereinafter, abbreviated as an ignition command) and a combustion stop command (hereinafter, abbreviated as a fire extinguishing command) for the corresponding control burner 1, and the corresponding control burners. It commands the thermal power adjustment command for No. 1, and specifically, each time it is pushed backward, the ignition command and the fire extinguishing command are alternately commanded, and the forward and reverse directions are forward and reverse. It is configured to command a thermal power adjustment command by being rotated.

To add an explanation, each of the operating tools 6A to 6C moves in the direction of the rotation axis each time the operating tool is pushed, and is pushed forward by the position holding mechanism (not shown) pushed into the inside of the stove body. It is configured to be freely switchable to the protruding position, and when each of the operating tools 6A to 6C is switched to the protruding position, it can be rotated around its axis in each of the forward rotation direction and the reverse rotation direction. It is configured.

Then, point fire extinguishing switches 7A to 7C (see FIG. 4) are equipped corresponding to the respective operating tools 6A to 6C, and these point fire extinguishing switches 7A to 7C are operated to the pushed positions of the respective operating tools 6A to 6C. Then, it is configured to be in the OFF state, and when each of the operating tools 6A to 6C is operated to the protruding position, it is in the ON state.

As shown in FIG. 4, the detection information of the point fire extinguishing switches 7A to 7C is input to the operation control unit H.

Further, rotary encoders 8A to 8C (see FIG. 4) as a pulse generating unit for outputting a pulse signal in association with the rotation operation of the operating tools 6A to 6C are provided corresponding to the operating tools 6A to 6C. ..
As shown in FIG. 4, the detection information of each rotary encoder 8A to 8C is input to the operation control unit H.

In each of the rotary encoders 8A to 8C, the phase of one of the two pulse signals is advanced from that of the other pulse signal as the operation of each of the operation tools 6A to 6C is rotated in one direction, and the phases of the operation tools 6A to 6A to 6C are increased. Outputs two pulse signals with different phases as the operating tools 6A to 6C rotate, with the other pulse signal advancing the phase of the other pulse signal as the 6C rotates in the other direction. It is configured to do.

Based on the pulse signals of the rotary encoders 8A to 8C, the operation control unit H issues a one-step thermal power increase command as a thermal power adjustment command each time the operating tools 6A to 6C are rotated by a set angle to the right. It is configured to determine that the operation has been performed, and each time each of the operating tools 6A to 6C is rotated by a set angle to the left, it is determined that a one-step thermal power reduction command has been commanded as a thermal power adjustment command.

Further, a setting operation unit D for a stove for inputting information such as a cooking menu is provided on the lower side of the operation unit J (see FIG. 5).
Then, as shown in FIG. 4, the setting information of the stove setting operation unit D is input to the operation control unit H.

The operation control unit H is configured with a microcomputer as a main unit to control the operation of the gas stove, and is about each of the stove burners 1 based on the detection information of the point fire extinguishing switches 7A to 7C and the rotary encoders 8A to 8C. It is configured to control the combustion of the stove burner 1 by discriminating the fire extinguishing command, the ignition command, and the heat power adjustment command (heat power increase command, heat power decrease command), and also sets the stove setting operation unit D. It is configured to control the combustion of the stove burner 1 in order to execute automatic cooking corresponding to the set cooking menu based on the information, and the details will be described later.

By the way, in the present embodiment, as described later, with respect to the high thermal power burner 1A and the standard burner 1B, when the thermal power reduction operation mode is not instructed, the thermal power is adjusted in five stages and the thermal power reduction operation mode is performed. When (hereinafter abbreviated as eco mode) is instructed, the thermal power is configured to be changed and set in 17 stages, and for the small thermal power burner 1C, the thermal power is set in both the normal mode and the eco mode. It is configured to be changed and set in three stages.

A power switch 11 is provided above the setting operation unit D for the stove, and the operation control unit H is supplied with electric power for executing the operation control when the power switch 11 is turned on and operated. It is configured as follows.

A grill setting operation unit E for the grill burner 2 is provided on the left side of the front surface of the gas stove, that is, on the left side of the grill portion G located on the center side.
Then, the operation control unit H is configured to control the combustion of the grill burner 2 based on the setting information of the grill setting operation unit E. However, in the present embodiment, the combustion control of the grill burner 2 is performed. Detailed explanation is omitted

(Fuel supply composition)
As shown in FIG. 2, in the source gas supply path 15 to which gas fuel such as city gas is supplied, the three stove branch paths 16A, 16B, 16C for the three stove burners 1 and the grill branch for the grill burner 2. Road 17 is connected.
The grill burner 2 is generally provided with an upper burner that heats the object to be heated from above and a lower burner that heats the object to be heated from below, but in the present embodiment, only the upper burner is provided. It is explained as.

A closed and urged electromagnetic source gas valve 18 is provided in the source gas supply path 15, and the gas supplied to the three stove burners 1 is provided in each of the three branch paths 16A to 16C for the stove. Flow control valves 19A, 19B, and 19C for a stove that adjust the amount of fuel supplied are provided.
The grill branch path 17 is provided with a grill flow rate control valve 20 that adjusts the amount of gas fuel supplied to the grill burner 2.

The stove flow control valves 19A to 19C are configured to be operated by the stove stepping motors 21A, 21B, 21C. Similarly, the grill flow rate control valve 20 is operated by the grill stepping motor 22. It is configured to be.

(Attached configuration of stove burner)
As shown in FIGS. 2 and 3, each of the three stove burners 1 is equipped with an ignition plug B for ignition, an ignition sensor F for detecting an ignition state, which is configured by using a thermoelectric pair or the like.
The grill burner 2 is also equipped with a spark plug B for ignition and an ignition sensor F for detecting an ignition state.
By the way, FIG. 3 exemplifies the standard burner 1B as a representative among the three stove burners.

As shown in FIGS. 1 to 3, each of the three stove burners 1 is equipped with a heated object detection sensor S that detects the presence or absence of a cooking container such as a pot and detects the temperature thereof.
As shown in FIG. 3, the heated object detection sensor S includes a stretchable body S1 that can be expanded and contracted in the vertical direction and is urged to return upward, and the stretchable body S1 is pushed downward by the object to be heated. It is configured to detect the presence of the object to be heated by detecting the movement by the expansion / contraction detection unit S2.

A temperature detection unit S3 as a temperature sensor for measuring the temperature of the cooking container is provided at the upper end of the stretchable body S1.
The temperature detection unit S3 is configured by using a temperature sensing element such as a thermistor, and is configured to come into contact with the bottom wall portion of the cooking container to detect the temperature.

(Overview of operation control)
The operation control unit H has, as basic control for the three stove burners 1, a combustion control process for performing ignition processing and fire extinguishing processing, a thermal power adjustment control processing for adjusting the thermal power of the three stove burners 1, and a set cooking menu. It is configured to execute an automatic cooking control process corresponding to the above, and a remaining time display control process for obtaining and displaying the remaining time N until boiling when a boiling mode or a noodle boiling mode is commanded.

Further, the operation control unit H is configured to execute the reduced thermal power adjustment control when the above-mentioned eco-mode is commanded by the eco-mode command switch 23A (see FIG. 5) provided in the stove setting operation unit D. Has been done.
When the eco mode is commanded, the operation control unit H executes the reduced thermal power adjustment control until the release command is commanded by the release command switch 23B (see FIG. 5) provided in the stove setting operation unit D. It is configured in.

In addition, as one of the basic controls, the operation control unit H is, for example, when an ignition command is issued in a state where the cooking container such as a pot is not detected by the expansion / contraction detection unit S2, "Please leave the pot. The notification process of notifying various notification information by the speaker K (see FIG. 4) or the buzzer (not shown), such as notifying the comment by voice, is executed.

The ignition process is for the stove in order to supply gas fuel to the stove burner 1 at the ignition flow rate based on the ignition command of the point fire extinguishing switches 7A to 7C operated by the operating tools 6A to 6C for the stove. After operating the flow control valves 19A to 19C, the ignition plug B for the stove burner 1 is operated, and the ignition sensor F detects ignition.
The operation control unit H opens and operates the original gas valve 18 when the original gas valve 18 is closed during the ignition process.

In the fire extinguishing process, the flow control valve 19A to the stove is used to stop the supply of gas fuel to the stove burner 1 based on the fire extinguishing command of the point fire extinguishing switches 7A to 7C operated by the operating tools 6A to 6C for the stove. This is a process for operating 19C. In addition, this fire extinguishing process is also executed when the automatic cooking control corresponding to the set cooking menu is completed.
When all three stove burners 1 and grill burners 2 are extinguished, the operation control unit H closes the original gas valve 18 when performing the fire extinguishing process.

(About thermal power adjustment control processing)
In the normal mode, the thermal power adjustment control process adjusts the thermal power of the high thermal power burner 1A and the standard burner 1B in five stages as described above, and adjusts the thermal power of the small thermal power burner 1C in three stages. Will be executed.

Explaining with the standard burner 1B as a representative, as shown in FIG. 6, as the thermal power of the standard burner 1B, the set maximum thermal power P5, the set minimum thermal power P1, and 3 between the set maximum thermal power P5 and the set minimum thermal power P1. The intermediate thermal powers P2 to P4 of the stage are set.

Then, the operation control unit H gives a one-step thermal power increase command each time the operating tool 6B is rotated by a set angle to the right based on the pulse signal of the rotary encoder 8B operated by the operating tool 6B for the stove. Is commanded to increase the thermal power by one step, and each time the operating tool 6B is rotated by a set angle to the left, it is determined that a one-step thermal power reduction command has been commanded, and the thermal power is increased by one step. It is configured to operate the stepping motor 21B for the stove to adjust the flow control valve 19B for the stove so as to make it smaller.

In the eco mode, the operation control unit H is configured to execute reduced thermal power adjustment control for adjusting the thermal power of the high thermal power burner 1A and the standard burner 1B in 17 steps as the thermal power adjustment control process. Even if the eco mode is commanded, as described above, the thermal power of the small thermal power burner 1C is adjusted in three stages.

The reduced thermal power adjustment control will be described with the standard burner 1B as a representative. As shown in FIG. 6, the reduced thermal power Q17 set to a thermal power smaller than the set maximum thermal power P5 described above as the thermal power of the standard burner 1B, described above. A reduced minimum thermal power Q1 having the same magnitude as the set minimum thermal power P1 and a 15-step reduced intermediate thermal power Q2 to Q16 between the reduced maximum thermal power Q17 and the reduced minimum thermal power Q1 are set.

By the way, in the present embodiment, the reduced maximum thermal power Q17 is about 0.75 times the set maximum thermal power P5, and is set to the thermal power corresponding to the intermediate thermal power P4 which is one step lower than the set maximum thermal power P5 in the normal mode. ing.

Then, in the reduced thermal power adjustment control, the operation control unit H moves the operating tool 6B to the right based on the pulse signal of the rotary encoder 8B operated by the operating tool 6B for the stove, as in the thermal power adjusting control. Each time the set angle is rotated, it is determined that a one-step thermal power increase command is commanded, the thermal power is increased by one step, and each time the operating tool 6B is rotated by the set angle to the left, one step of thermal power is increased. It is configured to operate the stepping motor 21B for the stove to adjust the flow control valve 19B for the stove so as to determine that the reduction command has been commanded and reduce the thermal power by one step.

By the way, in the present embodiment, the ignition flow rate in the ignition process of the standard burner 1B is the flow rate corresponding to the set maximum thermal power P5 in both the normal mode and the eco mode, and ignition is confirmed in the eco mode. If so, it shall be automatically changed to the reduced maximum thermal power Q17.

(About automatic cooking control processing)
In the automatic cooking control process, the flow control valves 19A to 19C for the stove are operated based on the setting information of the setting operation unit D for the stove, the detection information of the object to be heated detection sensor S, and the like, and the gas for the three stove burners 1 is operated. The control for adjusting the fuel supply amount and the control for stopping the fuel supply to the stove burner 1 will be performed.

The automatic cooking control process executed by the operation control unit H includes a fried food operation process in which the temperature detected by the temperature detection unit S3 is changed and the heating power is adjusted so as to reach the set target temperature, and a cooking container as a cooking container. A water boiling operation process that boil the hot water stored in the rice cooker, a rice cooking operation process that changes the heating power according to the set pattern as time elapses from the start of operation, a timer operation process that automatically extinguishes the fire when the set cooking time elapses, and , Boil noodles while suppressing spillage, etc.

That is, as shown in FIG. 5, the stove setting operation unit D has a timer input unit D1 as a cooking time setting unit for inputting cooking times for the three stove burners 1, and a high-heat side cooking input for the high-heat burner 1A. A unit D2 and a standard cooking input unit D3 for the standard burner 1B are provided.

The high-heat side cooking input unit D2 for the high-heat burner 1A and the standard-side cooking input unit D3 for the standard burner 1B are configured in the same manner, and hereinafter, the standard-side cooking input unit D3 for the standard burner 1B is represented. It is explained as.

The standard side cooking input unit D3 is configured to set a cooking menu for fried food operation processing, rice cooking operation processing, boiling operation processing, and noodle boiling operation processing.

That is, the standard side cooking input unit D3 has a fried food switch 26A that commands the fried food mode as the fried food operation process, a rice cooking switch 26B that commands the rice cooking mode as the rice cooking operation process, and a water heater as switches for selecting the cooking menu. A water heater switch 26C for instructing a water heater mode as an operation process and a cancel switch 26D for canceling the setting are provided, and further, the eco-mode command switch 23A and the release command switch 23B described above are provided.

In the present embodiment, as will be described later, the water heater switch 26C is also pressed when instructing the noodle boiling mode as the noodle boiling operation process, and is accompanied by the addition of noodles during the execution of the noodle boiling operation process. It is configured to be pushed when commanding the completion of noodle filling.

The fried food switch 26A is configured so that a plurality of types of setting target temperatures such as 200 ° C., 180 ° C., and 160 ° C. can be sequentially selected and set each time the push operation is performed, and the standard side cooking input unit D3 has a setting. , The temperature display units 27A, 27B, and 27C are provided to display the cooking of fried food at a set temperature by lighting.

The rice cooking switch 26B is configured so that different rice cooking can be selected and set for each time the rice is processed and the rice is processed, and the set rice cooking is the processing of rice. The rice display unit 28A that displays by lighting and the rice porridge display unit 28B that displays by lighting that the set rice cooking is the processing of oysters are provided in the standard side cooking input unit D3.

The water heater switch 26C first commands the automatic fire extinguishing mode (corresponding to the boiling heating stop mode) of the water heater mode by being pressed, and then the water heater switch 26C is operated by pressing the water heater mode. The heat retention mode (corresponding to the heat retention mode) is commanded, and the noodle boiling mode is commanded by the push operation. Hereinafter, each time the push operation is performed, the automatic fire extinguishing mode, the heat retention mode, and the noodle boiling mode are commanded. It is configured to repeat the state of commanding the mode.

That is, the water heater switch 26C functions as a water heater mode command unit and a noodle boiling mode command unit, and is configured to be able to select and command an automatic fire extinguishing mode and a heat retention mode among the water heater modes.

The automatic fire extinguishing mode is a mode in which the fire is extinguished immediately after boiling is detected after heating with a large heat until boiling is detected, and the heat retention mode is a mode in which the fire is heated with a large heat until boiling is detected and then a small heat is detected after boiling is detected. It is a mode in which the fire is extinguished after 5 minutes as the heat retention time has elapsed.
The heat retention time of 5 minutes in the heat retention mode can be changed and set by operating the timer input unit D1.

Then, on the standard side cooking input unit D3, an automatic fire extinguishing display unit 29A that displays by lighting that the set mode is the automatic fire extinguishing mode and a lighting display that the set mode is the heat retention mode are displayed. A heat-retaining display unit 29B is provided, and a noodle-boiled display unit 29C is provided to indicate by lighting that the set mode is the noodle-boiled mode.

Therefore, when the operation control unit H sets the fried food operation process, the rice cooking operation process, the water boiling operation process, and the noodle boiling operation process in the standard side cooking input unit D3, the operation tools 6A and 6B are ignited. In a state where the high-heat burner 1A or the standard burner 1B is ignited and burned, the fried food operation process, the rice cooking operation process, the water boiling operation process, and the noodle boiling are performed based on the setting information of the standard side cooking input unit D3. In order to adjust the thermal power of the high heat burner 1A and the standard burner 1B in each of the operation processing, the fried food operation processing, the rice cooking operation processing, the water boiling operation processing, and the noodle boiling operation processing, the stove The process of operating the flow control valves 19A and 19B will be performed.

The timer input unit D1 includes a time increase switch 30A, a time decrease switch 30B, and a liquid crystal display unit 30C. After setting the cooking time using the time increase switch 30A and the time decrease switch 30B, the timer input unit D1 is provided. When an ignition command is commanded to any of the three control burners 1, the set cooking time is set as the cooking time of the control burner 1.

Then, when the cooking time is set for the ignited stove burner 1, the operation control unit H sets the stove burner 1 as a timer operation process when the time after ignition reaches the set cooking time. It is configured to perform the process of extinguishing the fire.

When the cooking time is set in the noodle boiling operation process, the process of extinguishing the stove burner 1 is executed after the cooking time elapses. However, in the cooking time in the noodle boiling operation process, the noodles are put in. It is measured as the time since then, and the details will be described later.

(About boiling operation processing)
Next, the water heater operation process among the automatic operation processes executed by the operation control unit H will be described in detail. In the following description, the case where the water heater operation process is performed by the standard burner 1B of the stove burner 1 explain.

The boiling operation process is basically a process of executing a post-processing for the end of boiling when it is determined that the boiling state is present based on the temperature detected by the temperature detecting unit S3.
The post-treatment for the end of boiling water is a process corresponding to the above-mentioned automatic fire extinguishing mode and a process corresponding to the above-mentioned heat retention mode.

To add a description of the determination of the boiling state, in the present embodiment, first, after the combustion of the standard burner 1B is started, the time when the detection temperature of the temperature detection unit S3 rises to the measurement start temperature (for example, 85 ° C.). The elapsed time from the temperature rise to the measurement end temperature (for example, 90 ° C.) is obtained as the temperature rise time, and the temperature rise time is multiplied by a predetermined coefficient (for example, 0.2) to determine the boiling discrimination time. ..
After that, when the unit temperature rise time required for the detection temperature of the temperature detection unit S3 to rise by 1 ° C. becomes equal to or longer than the above-mentioned boiling discrimination time, it is determined that the temperature is in a boiling state.

In the present embodiment, the specific processing content of the water boiling operation process differs depending on whether it is in the normal mode or the eco mode.

That is, when the ignition command is commanded while the eco mode is not commanded and the boiling mode is commanded, the ignition process is executed to start the combustion of the standard burner 1B, and then the thermal power at the start of ignition is used. It is configured to continue the combustion of the standard burner 1B, and when it is determined that the standard burner 1B is in a boiling state based on the detection temperature of the temperature detection unit S3, the water boiling operation for performing the post-treatment for the end of the water boiling is executed.

Further, when the ignition command is commanded in the state where the eco mode is commanded and the water boiling mode is commanded, the ignition process is executed to start the combustion of the standard burner 1B, and then the set target thermal power is stored. In this case, if the set target thermal power is used, and if the set target thermal power is not stored, the standard burner 1B continues to burn with the thermal power at the start of ignition, and the thermal power is adjusted with the operating tool 6B. The combustion of the stove burner is continued with the adjusted thermal power, and when it is determined that the stove burner is in a boiling state based on the detection temperature of the temperature detection unit S3, a thermal power reduction water boiling operation is executed in which post-treatment for the end of boiling is performed. It is configured as follows.

Then, when the thermal power is adjusted by the thermal power adjustment command by the operation of the operating tool 6B during the execution of the hot water boiling operation for reducing the thermal power, the adjusted thermal power is stored as the set target thermal power.

In the present embodiment, as described above, the ignition flow rate in the ignition process of the standard burner 1B is a flow rate corresponding to the set maximum thermal power P5 even in the eco mode, and is reduced when ignition is confirmed. Since it is automatically changed to the maximum thermal power Q17, the thermal power at the start of ignition in the thermal power reduction water boiling operation corresponds to the reduced maximum thermal power Q17.

(About the operation process of boiling noodles)
Next, the noodle-boiled operation process among the automatic operation processes executed by the operation control unit H will be described. In the following description, the noodle-boiled operation process is performed by the standard burner 1B of the stove burner 1. Will be described.

In the noodle boiling operation process, as shown in FIG. 7, basically, after the standard burner 1B is heated and operated with the initial heating force, the boiling state is determined based on the temperature detection value of the temperature detection unit S3. Is a standby heating control that heats and operates the standard burner 1B with a standby heating force smaller than the initial heating force, and restores the standard burner 1B with a return heating force larger than the standby heating force to recover the temperature drop due to noodle filling. It is a process of sequentially executing the return heating control of heating operation over the heating execution time and the suppression heating control of controlling the heating force of the standard burner 1B so as to suppress the blowout.

In the present embodiment, the initial heating power is an intermediate thermal power P4 that is one step lower than the set maximum thermal power P5 in the normal mode, and is the same magnitude as the intermediate thermal power P4 in the eco mode. The maximum reduced thermal power Q17.
Further, the standby heating power is an intermediate heating power P2 that is one step higher than the set minimum heating power P1 in the normal mode, and is the same magnitude as the intermediate heating power P2 in the eco mode. It is the 6th stage reduction intermediate thermal power Q6.
In the present embodiment, in order to change and adjust the heating amount in the return heating control, the return heating force and the return heating execution time are configured to be adjusted according to the cooking time set by the timer input unit D1. The details will be described later.
In the present embodiment, the maximum value of the return heating power is set to the intermediate heating power P4 which is the same value as the initial heating power, and in FIG. 7, the return heating power is set to the intermediate heating power P4. The case where it is done is illustrated.

The operation control unit H is configured to determine the boiling state also in the noodle boiling operation process by the same process as the determination of the boiling state in the water boiling operation process.

Further, when the operation control unit H determines the boiling state, the speaker K (see FIG. 4) is activated to notify a comment prompting the noodles to be added, for example, a comment such as "please add the noodles". It is configured.

Further, as shown in FIG. 7, the operation control unit H stops the standby heating control and returns when the boiling state is determined and then the noodle charging completion is commanded by pressing the boiling switch 26C. It is configured to initiate heating control. That is, the time Ts for executing the standby heating control is the time from the boiling state to the command for completing the noodle filling.

(About return heating execution time)
In the present embodiment, when the return heating execution time of the return heating control is longer than the set time (3 minutes in this embodiment) set by the timer input unit D1, as shown in FIG. The cooking time calculated as the sum of the initially set first return time Dt (for example, 10 seconds) and the second return time BP1 obtained by calculation, and set by the timer input unit D1 (this). In the embodiment, it is configured to set zero in the case of 3 minutes) or less.
When the cooking time is not set by the timer input unit D1, the return heating execution time of the return heating control is set by the timer input unit D1 (3 minutes in this embodiment). As in the case of a longer time, it is obtained as the sum of the initially set first return time Dt (for example, 10 seconds) and the second return time BP1 obtained by calculation.
By the way, when the return heating execution time is set to zero, the return heating control is omitted, and when the completion of noodle filling is commanded by pressing the water heater switch 26C, it is suppressed thereafter. Heating control will be performed.
Even when the return heating control is omitted, the time when the completion of noodle feeding is commanded by pressing the water heater switch 26C corresponds to the time when the return heating control is started.

In the present embodiment, the operation control unit H obtains the second return time BP1 based on the progress information of the temperature detection value of the temperature detection unit S3 in the state where the standard burner 1B is heated and operated by the initial heating force. It is configured.
That is, the operation control unit H indicates the amount of hot water stored in the cooking container based on the progress information of the temperature detection value of the temperature detection unit S3 in the state where the standard burner 1B is heated and operated by the initial heating force. Based on the progress information of the temperature detection value of the temperature detection unit S3 after estimating the stored hot water amount TW and determining the boiling state, the temperature decreases from the start of the temperature decrease due to the noodle addition to the minimum temperature Vd. The time Td and the temperature difference Vs between the maximum temperature and the minimum temperature Vd before the noodles are added are acquired, and the second return time BP1 is set based on the stored hot water amount TW, the temperature decrease time Td, and the temperature difference Vs. It is configured to set.

To explain the estimation of the stored hot water amount TW, as shown in FIG. 7, after the standard burner 1B is heated and operated by the initial heating force, the temperature detection value of the temperature detection unit S3 is the second. The temperature rise time tw from the time when 1 set temperature A1 (for example, 77.9 ° C.) is reached to the time when the second set temperature A2 (for example, 94.4 ° C.) higher than the first set temperature A1 is reached, and It is configured to estimate the stored hot water amount TW based on the initial heating power.

That is, in the present embodiment, the stored hot water amount TW is configured to be calculated by the following formula.
TW = initial heating power ・ tw
By the way, as described above, the initial heating power is a heating power corresponding to the intermediate heating power P4, which is one step lower than the set maximum heating power P5, and is, for example, 3.02 KW (2.600 Kcal / h).

The stored hot water amount TW calculated by the above formula is a calorific value, and strictly speaking, it is not a stored hot water amount but a value corresponding to the stored hot water amount, but the TW and water calculated by the above formula. The amount of water may be calculated based on the specific heat of the above and the temperature difference between the second set temperature and the first set temperature.
Then, the operation control unit H is configured to obtain the second return time BP1 by the following formula based on the stored hot water amount TW, the temperature decrease time Td, and the temperature difference Vs.

BP1 = L1 ・ TWD + L2
L1 and L2 are constants obtained in the experiment, and TWD is a load variable for boiling noodles, and is configured to be obtained by the following formula.

TWD = TW / Td / Vs
In addition, (Td · Vs) is a noodle loading load variable indicating the amount of noodles charged.

By the way, since the detection temperature of the temperature detection unit S3 fluctuates minutely due to the wind hitting the cooking container or the like, in the present embodiment, the detection temperature of the temperature detection unit S3 is the maximum temperature after boiling detection. It is configured to obtain the temperature decrease time Td when the temperature decreases to the temperature obtained by subtracting the decrease deviation (for example, 2 ° C.) from the temperature when the detection temperature of the temperature detection unit S3 starts to decrease due to the addition of noodles. ..

Therefore, in the present embodiment, the temperature difference Vs is calculated by the following formula.
Vs = maximum temperature before adding noodles-falling deviation (for example, 2 ° C.)-minimum temperature after adding noodles The maximum temperature before adding noodles is the temperature detection value of the temperature detection unit S3 after boiling is detected every set time. It can be obtained by sampling to and updating and storing the highest temperature among the sampled temperatures as the highest temperature.

Further, the minimum temperature after adding noodles can be obtained as the temperature at the time when the temperature detection value of the temperature detection unit S3 is sampled at set time intervals and the detection temperature of the temperature detection unit S3 changes from the falling state to the rising state. it can.

By the way, in the present embodiment, the period from the detection of the boiling state to the elapse of the set detection time (for example, 60 seconds) is set as the temperature drop measurement section for detecting the minimum temperature, and the minimum temperature is set during that period. If it cannot be detected, it is configured to be processed assuming that the noodle input load variable is zero.

Therefore, in this case, TWD = 0 and BP1 = L2 (L2 is a constant obtained in the above experiment).

(About return heating power)
In the present embodiment, as described above, the return heating force of the return heating control is configured to be adjusted according to the cooking time set by the timer input unit D1.
That is, the operation control unit H is configured to set a larger return heating force as the set cooking time is longer, based on the cooking time set by the timer input unit D1.
Specifically, the operation control unit H is configured to set the return heating force according to the cooking time as described below.
When the cooking time is 5 minutes or less and longer than 3 minutes, the return heating power is set to the heating power corresponding to the 14th reduced intermediate heating power Q14 from the bottom of the eco mode.
When the cooking time is 7 minutes or less and longer than 5 minutes, the return heating power is set to the heat power corresponding to the 15th reduced intermediate heat power Q15 from the bottom of the eco mode.
When the cooking time is 10 minutes or less and longer than 7 minutes, the return heating power is set to the heat power corresponding to the 16th reduced intermediate heat power Q16 from the bottom of the eco mode.
When the cooking time is longer than 10 minutes, the return heating power is set to the intermediate heating power P4.
If the cooking time is not set by the timer input unit D1, the return heating power is set to the intermediate heating power P4.
When the cooking time is 3 minutes or less, the return heating execution time is set to zero as described above, so that the return heating force is not set.

(About suppressed heating control)
As shown in FIG. 7, the operation control unit H has a high heating power heating state in which the standard burner 1B is heated and operated at the set high heating power until the set time for the high heating power elapses as the suppression heating control, and the set height. It is configured to execute the control of repeating the small heating force heating state in which the standard burner 1B is heated and operated until the set time for small heating elapses with the setting small heating force smaller than the heating force.

The set high thermal power is set to the same thermal power as the above-mentioned initial heating power, and the set small thermal power is set to an intermediate thermal power one step higher than the above-mentioned standby heating power.

That is, in the normal mode, the set high thermal power is an intermediate thermal power P4 that is one step lower than the set maximum thermal power P5, and in the eco mode, the reduced maximum is the same magnitude as the intermediate thermal power P4. Thermal power Q17.

Further, the set small heating power is an intermediate thermal power P3 that is two steps higher than the set minimum thermal power P1 in the normal mode, and is the same magnitude as the intermediate thermal power P3 in the eco mode. This is the 11th stage of reduced intermediate thermal power Q11 from the bottom.

As shown in FIG. 7, in the present embodiment, the period from the end of the return heating control to the start of the suppression heating control is set as the thermal power reduction time SP1 (for example, 10 seconds), and is standardized with a small heating power. Although the burner 1B is heated and operated, the thermal power reduction time SP1 may be set to a set time for small heating in the suppression heating control.

The small heating power is an intermediate thermal power P3 that is two steps higher than the set minimum thermal power P1 in the normal mode, and is the same magnitude as the intermediate thermal power P3 in the eco mode. It is the 11th stage reduction intermediate thermal power Q11.
By the way, by setting the cooking time set by the timer input unit D1 to the set time (3 minutes in this embodiment) or less, the return heating execution time in the return heating control is set to zero, and the return heating is performed. When the control is omitted, in the present embodiment, when the completion of noodle feeding is commanded by pressing the water heater switch 26C, the heating power reduction time SP1 is omitted and the suppression heating control is started. It will be.

Further, in the present embodiment, the ratio of the set time for high heating power to the set time for small heating power is a ratio for short time corresponding to noodles (somen noodles or cold wheat) that boil in a short time, and a ratio for short time that boiled in medium time. A medium-time ratio for noodles (pasta) and a long-time ratio for long-boiled noodles (raw udon) are set.

Then, as the suppression heating control, the operation control unit H starts the heating operation of the standard burner 1B at a short-time ratio, and then the elapsed time from the time when the return heating control is started is the short-time set time Ta ( For example, when it reaches 6 minutes), the ratio for short time is changed to the ratio for medium time, the standard burner 1B is heated and operated, and the elapsed time from the time when the return heating control is started is the set time Tb for medium time (for example). , 8.5 minutes), the ratio is changed from the medium-time ratio to the long-time ratio, and the standard burner 1B is heated and operated.

Further, in the present embodiment, when the ignition of the standard burner 1B is started in the state where the cooking time Tt is set by the timer input unit D1 and the noodle boiling mode is commanded, the operation control unit H is set. When the elapsed time from the start of the return heating control reaches the cooking time Tt, the standard burner 1B is extinguished and the suppression heating control is terminated in order to stop the heating operation of the standard burner 1B. ..

Further, when the cooking time is not set by the timer input unit D1, the operation control unit H ends the suppression heating control when a fire extinguishing command is commanded by the user, and the return heating control When the elapsed time from the start of the above reaches the maximum heating time (for example, 30 minutes), the standard burner 1B is extinguished in order to stop the heating operation by the standard burner 1B even if the fire extinguishing command is not commanded. It is configured to terminate the suppression heating control.

Further, in the present embodiment, the operation control unit H is configured to change and set the short-time ratio, the medium-time ratio, and the long-time ratio based on the stored hot water amount TW. ..

That is, the set time SP2 for the small heating power in the short-time ratio and the set time SP3 for the small heating power in the medium-time ratio are set to, for example, 10 seconds, and for the small heating power in the long-time ratio. The set time SP4 is set to, for example, 5 seconds.

Then, the set time BP2 for high heating power in the short-time ratio, the set time BP3 for high heating power in the medium-time ratio, and the set time BP4 for high heating power in the long-time ratio are expressed by the following formulas. It is configured to be required.

BP2 = M2 ・ TW + N2
BP3 = M3 ・ TW + N3
BP4 = M4 ・ TW + N4
However, M2, M3, M4, and N2, N3, N4 are constants obtained in the experiment.

(About remaining time display control processing)
When the boiling mode or the boiling mode is commanded, the remaining time display control process for obtaining and displaying the remaining time N until boiling is executed as described above.
That is, as shown in FIG. 8, regarding the measured temperature (detection temperature) of the temperature detection unit S3, the first set reference temperature Tm1 (for example, 40 ° C.), the second set reference temperature Tm2 (for example, 50 ° C.), and the third Setting reference temperature Tm3 (for example, 60 ° C.), 4th setting reference temperature Tm4 (for example, 70 ° C.), 5th setting reference temperature Tm5 (for example, 80 ° C.), and 6th setting reference temperature Tm6 (for example, 90 ° C.). ) Is set.

Then, as the set temperature zone to be set as the temperature zone before boiling, the first set temperature zone and the second set reference having the first set reference temperature Tm1 as the set low temperature and the second set reference temperature Tm2 as the set high temperature. The second set temperature zone where the temperature Tm2 is set to the set low temperature and the third set reference temperature Tm3 is the set high temperature, the third set reference temperature Tm3 is set to the set low temperature, and the fourth set reference temperature Tm4 is set to the set high temperature. The third set temperature zone, the fourth set reference temperature Tm4 is set to the set low temperature, and the fifth set reference temperature Tm5 is set to the set high temperature, and the fourth set temperature zone and the fifth set reference temperature Tm5 are set low. A fifth set temperature zone is set in which the temperature is set and the sixth set reference temperature Tm6 is set as the set high temperature.

That is, in the present embodiment, the set temperature zone of 5 stages as the set temperature zone of a plurality of stages is low in the state where the set high temperature and the set low temperature are the same for the adjacent set temperature zones. It is defined in a continuous form from temperature to high temperature.

Then, the operation control unit H, which functions as the calculation unit A for obtaining the remaining time N, sets the elapsed time nt from the set low temperature of the temperature detection unit S3 to the set high temperature of the measurement temperature (detection temperature) of the temperature detection unit S3. , The remaining time from the time when the detection temperature of the temperature detection unit S3 reaches the set high temperature to the boiling of the hot water contained in the cooking container by the product with the boiling determination constant En corresponding to the set temperature range. It is configured to find N.

Specifically, when the operation control unit H is instructed to boil water mode or boil noodle mode, the operation control unit H obtains the remaining time N1 to N5 for each of the first to fifth set temperature zones as the remaining time N. As shown in the figure on the right side of FIG. 15, the obtained remaining times N1 to N5 are configured to be displayed on the liquid crystal display unit 30C of the timer input unit D1.

That is, as shown in FIG. 10, as the boiling discrimination constant En, the boiling discrimination constants E1 to E5 for each of the first to fifth set temperature zones are set, and the operation control unit H shows in FIG. As the elapsed time tn, the elapsed times t1 to t5 for each of the first to fifth set temperature zones are measured, and as shown in FIG. 9, each of the first to fifth set temperature zones is measured. The remaining time N1 to N5 is obtained by multiplying the elapsed time t1 to t5 and the boiling determination constants E1 to E5.

The remaining time N (N1 to N5) is determined in seconds, but the display unit 30C is configured to display a value converted in minutes. For example, when the obtained remaining time N is 30 seconds or more, it is displayed in a form in which 30 seconds or more is 1 minute and less than 30 seconds is 0 minutes, and the obtained remaining time N is less than 30 seconds. In some cases, it is configured to be displayed as 1 minute.

Further, when the heat retention mode is commanded as the water boiling mode, the operation control unit H is configured to alternately display the remaining time and the set heat retention time as shown in the left and right figures of FIG.
That is, when displaying the remaining time N, the characters of boiling and the remaining time N converted to minutes are displayed side by side, and when displaying the heat retention time, the characters of hot water retention and the heat retention time in minutes are displayed side by side. It is configured as follows.

The boiling discrimination constant En, that is, the boiling discrimination constants E1 to E5 for each of the first to fifth set temperature zones is obtained by an experiment, and as shown in FIG. 10, for example, the first 4.0 is set as the boiling discrimination constant E1 in the set temperature zone, and 0.35 is set as the boiling discrimination constant E1 in the fifth set temperature zone, and the values obtained based on the experimental results. Will be set.

FIG. 11 shows 1 liter (L) of water for each of an aluminum kettle (aluminum kettle), a hollow kettle (hollow kettle), and a stainless steel kettle (SUS kettle) as cooking containers. Then, when heated at 3297 kcal / H, it is a table showing the obtained remaining time N1 to N5 and the measured actual boiling time for each of the first to fifth set temperature zones, and this table. The difference between the obtained remaining time N (calculated time) and the actual time (real time) is described in.

As shown in the table of FIG. 11, for each of the aluminum kettle (aluminum kettle), the enamel kettle (hollow kettle), and the stainless steel kettle (SUS kettle), the first to fifth stages are five. The remaining times N1 to N5 are obtained without a large error for each of the set temperature ranges of.

However, if the amount of hot water stored in the cooking container is too small or too large, or if additional hot water is added during heating, the elapsed time t1 to t5 for each of the first to fifth set temperature zones will increase. There is a risk that the value will be incorrect and the correct remaining time cannot be obtained.
Therefore, the operation control unit H is configured not to obtain the remaining time when the elapsed time is out of the set appropriate range.
The appropriate setting range can be set, for example, in a form in which the lower limit value is 25 seconds and the upper limit value is 50 seconds.

(Details of operation control)
Next, the control operation of the operation control unit H will be described based on the flowcharts shown in FIGS. 12 to 14, but the control operation of the standard burner 1B of the stove burner 1 will be described below as a representative.

First, the combustion control process, which is a basic flowchart, will be described with reference to FIG.
First, it is determined whether or not the standard burner 1B is burning (# 1), and when it is determined that the standard burner 1B is burning, the process proceeds to # 9.

In the process of # 1, when it is determined that combustion is not in progress, it is determined whether or not it is in eco mode (# 2), and if it is not in eco mode, the eco mode is commanded by the eco mode command switch 23A. Whether or not it is determined (# 3), and if instructed, the process of setting the eco mode is executed (# 4).

Further, when it is determined in the process of # 2 that the mode is in the eco mode, it is determined whether or not the release command is commanded by the release command switch 23B (# 5), and when the command is given. Executes the process of canceling the eco mode (# 6).

Next, it is determined whether or not the ignition command is commanded by the operation of the operating tool 6B (# 7), and if not commanded, the process proceeds to # 1.

That is, in the present embodiment, the eco-mode can be set and canceled when the standard burner 1B is not burning.

When it is determined by the process of # 7 that the ignition command is commanded, the ignition process of igniting the standard burner 1B is executed (# 8), and then, is the automatic cooking mode in which the automatic cooking process is set? Whether or not it is determined (# 9), and if it is in the automatic cooking mode, the set automatic cooking process is executed (# 11).

In this embodiment, the case where the water boiling operation process is set as the automatic operation process will be described later.

When it is determined by the process of # 9 that the cooking mode is not in the automatic cooking mode, the thermal power adjustment process of adjusting the thermal power of the standard burner 1B is executed based on the thermal power adjustment command of the operating tool 6B (# 10).

Next, it is determined whether or not the fire extinguishing command is commanded by the operation of the operating tool 6B (# 12), and if the fire extinguishing command is not commanded, the process shifts to the processing of # 1, and the fire extinguishing command commands. If so, the fire extinguishing process for extinguishing the standard burner 1B is executed (# 13), and then the process proceeds to # 1.

(Details of boiling operation processing)
Next, the water boiling operation process will be described with reference to FIG.
First, it is determined whether or not heat retention is being performed in the heat retention mode (# 31), and if heat retention is in progress, the process proceeds to # 42.

If it is determined in the process of # 31 that the heat retention is not being performed, it is subsequently determined whether or not it is in the eco mode (# 32), and if it is not in the eco mode, the process proceeds to the process of # 39.

If it is determined that the eco mode is set in the processing of # 32, then, after the ignition processing of the standard burner 1B, when the set target thermal power is stored, the thermal power automatic that automatically changes to the set target thermal power. It is determined whether or not the adjustment has been completed (# 33), and when the adjustment has been completed, the process proceeds to the process of # 36.

When it is determined in the process of # 33 that the automatic adjustment of the thermal power has not been completed, it is subsequently determined whether or not the set target thermal power is stored (# 34), and if it is stored, the standard burner is used. The thermal power of 1B is automatically adjusted to the set target thermal power (# 35).
By the way, this automatic thermal power adjustment is performed only once immediately after igniting the standard burner 1B.

Next, in the process of # 36, it is determined whether or not there is a thermal power adjustment command (thermal power increase command, thermal power decrease command) by operating the operating tool 6B, and if not, the process proceeds to the process of # 39.

If it is determined in the process of # 36 that there is a thermal power adjustment command (thermal power increase command, thermal power decrease command), the reduced thermal power adjustment process corresponding to the reduced thermal power adjustment control is executed (# 37), and then the adjustment is performed. The process of storing the set thermal power as the set target thermal power is executed (# 38).

By the way, if the reduced thermal power adjustment process is performed during the water boiling operation process, the thermal power adjusted by the process is sequentially updated and stored as the set target thermal power.

Next, in the process of # 39, it is determined whether or not it is in a boiling state, and if it is not in a boiling state, the process proceeds to another process.

When it is determined in the process of # 39 that it is in a boiling state, it is subsequently determined whether or not it is in the heat retention mode (# 40), and when it is determined that it is not in the heat retention mode, a fire extinguishing process for extinguishing the standard burner 1B is performed. It will be executed (# 43) and then moved to another process.

When it is determined in the process of # 40 that the heat retention mode is set, the heat retention process is executed for the heat retention heat power corresponding to the set minimum heat power P1 (# 41), and then the heat retention time (for example, 5 minutes) elapses. It is determined whether or not it has been done (# 42).

When it is determined in # 42 that the heat retention time has not elapsed, the process proceeds to another process.

Further, when it is determined in # 42 that the heat retention time has elapsed, a fire extinguishing process for extinguishing the standard burner 1B is executed (# 43), and then the process proceeds to another process.

(Details of remaining time display control processing)
Next, the remaining time display control process will be described with reference to FIG.
In the remaining time display control process, first, it is determined whether or not the noodles are in the boiling mode (# 51), and if it is not in the boiling mode, it is determined whether or not the noodles are in the boiling mode (# 52).
When # 51 determines that the mode is boiling water, or # 52 determines that the mode is boiling noodles, the measured temperature (detection temperature) of the temperature detection unit S3 is less than the first set reference temperature. It is determined whether or not it is (# 53).

If it is determined in # 52 that the noodles are not in the boiling mode, it is not necessary to display the remaining time N because it is not in the boiling mode or the noodle boiling mode, so the process of stopping the display of the remaining time N is executed (#). 63) After that, the process shifts to another process.
Similarly, in # 53, when the measured temperature (detection temperature) of the temperature detection unit S3 is less than the first set reference temperature, it is not necessary to display the remaining time N1, so the display of the remaining time N is stopped. (# 63), and then move to another process.

If it is determined in # 53 that the measured temperature (detection temperature) of the temperature detection unit S3 is not lower than the first set reference temperature, then the measurement temperature (detection temperature) of the temperature detection unit S3 is the second setting reference. It is determined whether or not the temperature is above the temperature (# 54).
In # 54, if the measured temperature (detection temperature) of the temperature detection unit S3 is not equal to or higher than the second set reference temperature, whether or not the measurement temperature (detection temperature) of the temperature detection unit S3 is the first set reference temperature. (# 55), and when it is the first set reference temperature, time measurement for measuring the elapsed time nt is started (# 56).

If it is determined in # 55 that the temperature is not the first set reference temperature, the process proceeds to # 63. That is, in # 55, the case where it is determined that the temperature is not the first set reference temperature is the case where the measured temperature (detection temperature) of the temperature detection unit S3 is higher than the first set reference temperature and lower than the second set reference temperature. Therefore, since the remaining time cannot be obtained, the process shifts to the # 63 process and then to another process.

When it is determined in # 54 that the measured temperature (detection temperature) of the temperature detection unit S3 is equal to or higher than the second set reference temperature Tm2, and after the # 56 processing is executed, the temperature detection unit S3 is next. It is determined whether or not the measured temperature (detection temperature) is any of the second set reference temperature Tm2 to the sixth set reference temperature Tm6 (# 57), and the measurement temperature (detection temperature) of the temperature detection unit S3 is the second. When any of the set reference temperature Tm2 to the sixth set reference temperature Tm6, the process of determining the elapsed time nt is performed (# 58).

That is, when the measurement temperature (detection temperature) of the temperature detection unit S3 is the second set reference temperature Tm2, the first set reference temperature Tm1 is set as the set low temperature and the second set reference temperature Tm2 is set as the set high temperature. The elapsed time t1 of the first set temperature zone is determined based on the measured time.
When the measured temperature (detection temperature) of the temperature detection unit S3 is the third set reference temperature Tm3, the second set reference temperature Tm2 is set to the set low temperature and the third set reference temperature Tm3 is set to the set high temperature. The elapsed time t2 of the second set temperature zone is determined based on the measured time.

When the measured temperature (detection temperature) of the temperature detection unit S3 is the fourth set reference temperature Tm4, the third set reference temperature Tm3 is set as the set low temperature and the fourth set reference temperature Tm4 is set as the set high temperature. The elapsed time t3 of the third set temperature zone is determined based on the measured time.
When the measured temperature (detection temperature) of the temperature detection unit S3 is the fifth set reference temperature Tm5, the fourth set reference temperature Tm4 is set as the set low temperature and the fifth set reference temperature Tm5 is set as the set high temperature. The elapsed time t4 of the fourth set temperature zone is determined based on the measured time.

Further, when the measurement temperature (detection temperature) of the temperature detection unit S3 is the sixth set reference temperature Tm6, the fifth set reference temperature Tm5 is set as the set low temperature and the sixth set reference temperature Tm6 is set as the set high temperature. The elapsed time t5 of the fifth set temperature zone is determined based on the measured time.

After executing the process of # 58, it is next determined whether or not the determined elapsed time t1 to t5 is within the set appropriate range (# 59), and if it is within the set appropriate range, the figure shows. Based on the calculation formula shown in 9, the calculation process for calculating the remaining time N (N1 to N5) is executed (# 60).

After executing the calculation process of # 60, the remaining time update process of updating and setting the remaining time N (N1 to N5) obtained in the calculation process as the remaining time N to be displayed is executed (# 61), and then the next Then, the process of displaying the updated remaining time N on the display unit 30C is executed (# 62), and then the process shifts to another process.
By the way, when the heat retention mode of the water boiling mode is executed, in the process of # 62, the remaining time N and the heat retention time are alternately displayed as described above.

If it is determined in # 57 that the measured temperature (detection temperature) of the temperature detection unit S3 is neither the second set reference temperature nor the sixth set reference temperature, it has already been updated and set in the process of # 61. In order to display the remaining time N, the process of # 62 will be started.

If it is determined in the process of # 59 that the determined elapsed time tn (t1 to t5) is not within the setting appropriate range, the appropriate remaining time N cannot be obtained, so the process proceeds to the process of # 63. It will be.

In the present embodiment, in the process of # 62, the remaining time N updated and set in the process of # 61 is simply displayed, but from the remaining time N updated and set in the process of # 61, thereafter. The subtraction time obtained by subtracting the elapsed time of the above may be obtained, and the subtraction time may be displayed.

[Another Embodiment]
Hereinafter, another embodiment will be listed.

(1) In the above embodiment, a gas stove in which three stove burners 1 are provided and the thermal power of the high heat burner 1A and the standard burner 1B is adjusted by the normal mode and the eco mode is illustrated. In a gas stove having one stove burner 1, the form of the gas stove to which the present invention is applied can be variously changed, such as configuring the stove burner 1 to adjust the thermal power between the normal mode and the eco mode.

(2) In the above embodiment, the gas stove is illustrated as a heating cooker, but the present invention can also be applied to a cooking cooker provided with an electromagnetic induction type heater as a heating unit.

(3) In the above embodiment, when the boiling switch 26C functioning as the noodle charging command means is instructed to complete the noodle charging, the standby heating control is stopped and the return heating control is started. Although illustrated, for example, when the minimum temperature is detected after the detection of the boiling state, the standby heating control may be stopped and the return heating control may be started.

(4) In the above embodiment, the case where the water heater switch 26C is also used as the noodle boiling mode command unit and the noodle input command unit has been illustrated, but a dedicated switch constituting the noodle boiling mode command unit and the noodle input command unit may be used. It may be carried out in the form of providing a dedicated switch to be configured.

(5) The configuration for determining the boiling state in the boiling operation process or the noodle boiling operation process is not limited to the configuration described in the above embodiment, and various well-known configurations for determining the boiling state are applied. It may be carried out.

(6) In the above embodiment, the case where the eco mode is applied to the water boiling operation process and the noodle boiling operation process in the automatic cooking operation process is illustrated, but the present invention is also applied to a heating cooker that does not have the eco mode. It can be done.

(7) In the above embodiment, the set temperature zones of a plurality of stages are continuous from the low temperature to the high temperature in a state where the set high temperature and the set low temperature are set to the same temperature for the adjacent set temperature zones. Although the case where it is determined by the form is illustrated, the set low temperature of the adjacent high temperature side is set to high temperature or low temperature with respect to the set high temperature of the adjacent low temperature side set temperature zone. In the state of being set to, the form may be defined so as to exist from a low temperature to a high temperature.

(8) In the above embodiment, the case where the set temperature zone of a plurality of stages is determined and the remaining time is obtained for each of the set temperature zones of the plurality of stages is illustrated, but one set temperature zone is determined and the set temperature zone is determined. It may be carried out in the form of obtaining the remaining time for.
In this case, when displaying the obtained remaining time, the subtraction time obtained by subtracting the time elapsed from the time when the remaining time is obtained from the remaining time may be displayed as the remaining time.

(9) In the above embodiment, the case where the display unit 30C is configured as a liquid crystal type is illustrated, but the display unit 30C may be configured as a seven segment type, and in this case, as shown in FIG. A heat retention time lamp L1 indicating that the displayed time is the heat retention time and a boiling time lamp L2 indicating that the displayed time is the time until boiling will be provided.

(10) In the above embodiment, the case where the obtained remaining time N is converted into minutes and displayed is illustrated, but the remaining time N obtained in seconds may be displayed as it is in seconds.

(11) In the above embodiment, the case where the calculation unit A for obtaining the remaining time N is configured by the operation control unit H that executes various controls is illustrated, but the calculation unit A is separated from the operation control unit H. It may be carried out in the form of composition.

(12) The above embodiment illustrates the case where the obtained remaining time is displayed, but for example, if boiling is not determined even after the time obtained by adding the margin time to the obtained remaining time elapses, it is abnormal. The usage pattern of the obtained remaining time can be changed in various ways, such as giving an alarm as if it exists.
By the way, if boiling is not determined even after the time obtained by adding the margin time to the obtained remaining time elapses, it is conceivable that oils are mistakenly stored in the cooking container instead of hot water.

The configuration disclosed in the above embodiment (including another embodiment, the same shall apply hereinafter) can be applied in combination with the configuration disclosed in other embodiments as long as there is no contradiction. The embodiments disclosed in the present specification are examples, and the embodiments of the present invention are not limited thereto, and can be appropriately modified without departing from the object of the present invention.

1B Heating unit 26C Water boiling mode command unit, noodle boiling mode command unit 30C Display unit A Calculation unit En Boiling determination constant H Operation control unit N Remaining time S3 Temperature sensor tun Elapsed time

Claims (8)

A cooking device including a heating unit that heats a cooking container that houses hot water and a temperature sensor that measures the temperature of the cooking container.
The elapsed time from the set low temperature to the set high temperature of the set temperature zone defined as the temperature zone before boiling by the temperature sensor, and the boiling discrimination constant set in advance corresponding to the set temperature zone. A calculation unit is provided to obtain the remaining time from the time when the measured temperature reaches the set high temperature until the hot water contained in the cooking container boils .
A cooking cooker configured so that the calculation unit does not obtain the remaining time when the elapsed time is out of the set appropriate range . The set temperature zone is set in a plurality of stages from a low temperature to a high temperature.
The cooker according to claim 1 , wherein the calculation unit is configured to obtain the remaining time for each of the set temperature zones in a plurality of stages . The set temperature zones in a plurality of stages are defined in a form of being continuous from a low temperature to a high temperature in a state where the set high temperature and the set low temperature are set to the same temperature for the adjacent set temperature zones. heating cooker of claim 2 wherein is. The cooker according to any one of claims 1 to 3, which is provided with a display unit for displaying the remaining time . A water heater mode command unit is provided to command the water heater mode.
When the water boiling mode is commanded, the operation control unit determines the boiling of the hot water contained in the cooking container based on the detection information of the temperature sensor, and controls the heating unit based on the determination result. Configured to perform operation processing,
The cooker according to claim 4 , wherein the calculation unit is configured to obtain the remaining time when the water boiling mode is commanded . The boiling mode command unit is configured to be able to select and command a boiling heating stop mode and a heat retention mode as the boiling mode.
When the operation control unit commands the boiling heating stop mode, as the boiling operation process, when the operation control unit determines that the boiling water stored in the cooking container is boiling, the boiling heating stop process for stopping the heating unit is executed. In addition, when the heat retention mode is commanded, as the water boiling operation process, after determining the boiling of the hot water stored in the cooking container, when the set heat retention time elapses, the heat retention operation process for stopping the heating unit is performed. Configured to run,
5. The fifth aspect of the present invention, wherein the display unit displays the remaining time in the boiling heating stop mode, and displays the remaining time and the set heat retention time in the heat retention mode. Cooking machine. The cooker according to claim 6 , wherein the display unit alternately displays the remaining time and the set heat retention time in the heat retention mode . A noodle boiled mode command section is provided to command the noodle boiled mode.
When the operation control unit commands the noodle boiling mode, it determines that the boiling water contained in the cooking container is boiling in a state where the heating unit is heated and operated by the initial heating force. Standby heating control that heats the heating part with a small standby heating force, and in order to recover the temperature drop due to noodle feeding, the heating part is returned to the heating part with a return heating force larger than the standby heating force over the execution time. It is configured to execute the noodle boiling operation process in which the return heating control for heating the noodles and the suppression heating control for controlling the heating force of the heating unit so as to suppress the blow-off are sequentially performed.
The cooker according to claim 4 , wherein the display unit displays the remaining time when the noodle boiling mode is instructed .

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