JP7834612B2 - heating cooker - Google Patents

Description

This invention relates to a heating appliance.

Conventionally, there are cooking devices that heat an object while measuring its surface and internal temperatures (see, for example, Patent Document 1).

Japanese Patent Publication No. 2000-215977

However, in the prior art disclosed in Patent Document 1, when using a high-frequency (microwave) range heating unit, if metal is used in part of the contact-type temperature measuring means used to measure the internal temperature of the object being heated, sparks will occur at each part of the contact-type temperature measuring means. Therefore, contact-type temperature measuring means that use metal can only be used when using heating means other than range heating units (grill heating units that heat the object with a heater, steam generating units that heat the object with the heat of steam, and hot air units that heat the object with the heat of hot air), resulting in low convenience. Furthermore, if the contact-type temperature measuring means is configured to eliminate metal in order to improve convenience, manufacturing costs will skyrocket. Therefore, it is desirable to improve the convenience of the contact-type temperature measuring means by preventing spark generation without increasing manufacturing costs.
The present invention was made to solve the aforementioned problems, and its main objective is to provide a cooking appliance that prevents spark generation in contact-type temperature measuring devices.

To achieve the above objective, the present invention provides a heating cooker comprising: a heating chamber for containing an object to be heated; heating means for heating the object to be heated; and temperature measuring means for measuring the internal temperature of the object to be heated, wherein the temperature measuring means has a connection part provided on the wall surface of the heating chamber and a measuring part for measuring the internal temperature of the object to be heated, the measuring part is covered by a metal protective tube and connected to the connection part by a conductor that supplies voltage to the measuring part, the protective tube is electrically connected to the wall surface of the heating chamber by a metal material, and the metal material is a metal mesh member .
Other methods will be described later.

This is a perspective view of a cooking appliance according to an embodiment. This is a side cross-sectional view of a cooking appliance according to an embodiment. This is a perspective view of the heating appliance according to the embodiment with the door open. This is a perspective view of the heating appliance according to the embodiment, with the door open and the table plate removed. This is a diagram illustrating the configuration of a contact-type temperature measuring device. This is a schematic diagram of the internal structure of a contact-type temperature measuring device. This is a schematic diagram of a first modified example of a contact-type temperature measuring device. This is a schematic diagram of a second modified example of a contact-type temperature measuring device. This is a schematic diagram of a third modified example of a contact-type temperature measuring device. This is a diagram (1) illustrating the connection part of a contact-type temperature measuring device. This is a diagram (2) illustrating the connection part of a contact-type temperature measuring device. This is a diagram (3) illustrating the connection part of a contact-type temperature measuring device. This is a diagram (1) illustrating a modified example of the connection part of a contact-type temperature measuring device. This is a diagram (2) illustrating a modified example of the connection part of a contact-type temperature measuring device. This is a block diagram of a heating appliance according to an embodiment. This is an explanatory diagram showing an example of an image of the cross-sectional temperature distribution estimated by the control unit. This is a flowchart showing the operation of the heating appliance according to the embodiment. This is an explanatory diagram showing an example of temperature control in the first cooking pattern. This is an explanatory diagram showing an example of temperature control in the second cooking pattern. This is an explanatory diagram showing an example of temperature control in the third cooking pattern. This is an explanatory diagram showing an example of temperature control in the fourth cooking pattern.

The prior art disclosed in Patent Document 1, mentioned above, involves a high-frequency (microwave) range heating unit. When metal is used in part of the contact-type temperature measuring means used to measure the internal temperature of the object being heated, sparks (short circuits) occur at various parts of the contact-type temperature measuring means. This invention also aims to provide a cooking appliance that prevents spark generation in the contact-type temperature measuring means.

The embodiments of the present invention (hereinafter referred to as "these embodiments") will be described in detail below with reference to the drawings. Note that the figures are merely schematic representations to allow for a sufficient understanding of the present invention. Therefore, the present invention is not limited to the illustrated examples. Furthermore, in each figure, common or similar components are denoted by the same reference numerals, and their redundant descriptions are omitted.

<Configuration of a cooking appliance>
The configuration of the cooking appliance 100 according to this embodiment will be described below with reference to Figures 1 to 4. Figure 1 is a diagram showing the configuration of the cooking appliance 100 according to this embodiment. Figure 2 is a side cross-sectional view of the cooking appliance 100. Figure 3 is a perspective view of the cooking appliance 100 with the door 13 open. Figure 4 is a perspective view of the cooking appliance 100 with the door 13 open and the table plates 24a and 24b, which will be described later, removed.

As shown in Figures 1 to 4, the cooking appliance 100 has a heating chamber 21 inside the main body 11, with walls on the top, bottom, left, right, and back. The cooking appliance 100 places the food to be heated (the food to be cooked) into the heating chamber 21 and cooks the food using heat from a heater, steam, hot air, or high frequency (microwaves).

As shown in Figure 1, the main body 11 of the cooking appliance 100 is covered on its top and left and right sides by an outer frame 12 (cabinet).

A door 13 is provided on the front side of the main body 11 of the heating cooker 100. The door 13 opens and closes to allow the object to be heated to enter and exit the heating chamber 21. Closing the door 13 seals the heating chamber 21. By sealing the heating chamber 21, the door 13 prevents leakage of high-frequency (microwave) waves used to heat the object, trapping the heat and enabling efficient heating.

A highly transparent glass window 14 is provided in the center of the door 13. The glass window 14 is installed in the door 13 so that the condition of the food being cooked can be checked. The glass window 14 uses glass that can withstand high temperatures caused by heat generated by heaters, etc.

Furthermore, a handle 15 is provided near the upper end of the door 13. The handle 15 facilitates the opening and closing of the door 13 and is shaped to be easily gripped.

Furthermore, an operation panel 16 is provided near the lower front of the door 13. The operation panel 16 receives user input and displays various information to the user. The operation panel 16 includes a display unit 16a that displays user inputs from the operation unit 16b and the progress of cooking; an operation unit 16b for selecting heating methods, cooking conditions such as heating time, and inputting automatic menus; and a voice means 16c that informs the user of various information by voice.

The heating appliance 100 is equipped with a temperature measuring means 40 inside the main body 11. In this embodiment, the temperature measuring means 40 is described as comprising a contact-type temperature measuring means 41, a non-contact-type temperature measuring means 42, and an air temperature measuring means 43. The contact-type temperature measuring means 41 is a temperature measuring means that inserts a insertion part 51 (see Figure 3) into the object to be heated, and measures the internal temperature of the object using a measuring part 50 (see Figure 3) provided inside the insertion part 51 (see Figure 3). The contact-type temperature measuring means 41 is detachable from the main body 11 of the heating appliance 100. The non-contact-type temperature measuring means 42 is a temperature measuring means that measures the surface temperature of the object to be heated. The air temperature measuring means 43 is a temperature measuring means that measures the air temperature inside the heating chamber 21.

The lower part of the main body 11 of the cooking appliance 100 is provided with a housing section 19 for storing the contact-type temperature measuring device 41 (see Figure 5) when it is removed from the main body 11. Furthermore, a housing detection means 19a is provided on the lower right side of the main body 11 of the cooking appliance 100 to detect when the contact-type temperature measuring device 41 is housed in the housing section 19. However, the positions of the housing section 19 and the housing detection means 19a can be changed to a different location from the lower right side of the main body 11. The contact-type temperature measuring device 41 is a cable-like component having a measuring section 50 at one end, an insertion section 61 (see Figure 5) at the other end, and a conductor section 53 connecting the two ends. It is to be removed from the housing section 19 and used by the user when needed.

Furthermore, a water tank 33b is provided on the lower left side of the main body 11 of the cooking appliance 100 for storing water used to generate steam in the steam generation unit 33, which will be described later. However, the location of the water tank 33b can be changed from the lower left side of the main body 11 to another location.

Furthermore, an external exhaust port 18 for exhausting internal air is provided on the upper rear side of the main body 11 of the cooking appliance 100.

As shown in Figure 2, the cooking appliance 100 is equipped with a heating means 30 for heating the food to be heated. Figure 2 is a cross-sectional view of the cooking appliance 100 when it is cut along the line A1-A1 shown in Figure 1 and viewed from the right side (direction of the white arrow). In this embodiment, the heating means 30 is described as having a grill heating unit 31, a range heating unit 32, a steam generating unit 33, and a hot air unit 34. The grill heating unit 31 is a heating means that heats the food to be heated by heating a heater 31a. The range heating unit 32 is a heating means that heats the food to be heated with high frequency (microwaves) radiated from a magnetron 32a. The steam generating unit 33 is a heating means that heats water stored in a water tank 33b (see Figure 1) with a boiler heating means 33a to generate steam, and heats the food to be heated with the steam. The steam generation unit 33 heats the object to be heated by injecting steam from multiple steam nozzles 33c provided on the wall surface 22 of the heating chamber 21. The hot air unit 34 is a heating means that generates hot air by heating air with a hot air heater 34a, and then heats the object to be heated with the hot air.

Inside the heating chamber 21, two table plates 24a and 24b are arranged, which are heating plates for placing the object to be heated. Table plate 24a is a heating plate placed on the bottom surface 23 of the heating chamber 21, and table plate 24b is a heating plate placed on a protrusion provided inside the heating chamber 21. A placement detection means 25 is provided at the back of the bottom surface 23 of the heating chamber 21 to detect when table plate 24a is placed on the bottom surface 23 of the heating chamber 21. The placement detection means 25 can be configured as a weight sensor.

A control board 90 is provided inside the heating cooker 100. The control board 90 includes a control unit 91 for controlling heating and a storage unit 92 in which the program PR (see Figure 12) used for heating control is pre-stored.

As shown in Figures 2 to 4, in the heating chamber 21, the insertion portion 62 of the contact-type temperature measuring means 41 is provided near the upper part of the left wall 22. However, the position of the insertion portion 62 can be changed to a different location from near the upper part of the left wall 22.

Furthermore, in conventional contact-type temperature measurement devices, if metal is used in part, sparks (short circuits) occur at various points when using the range heating unit. Sparks occur when free electrons in the metal parts are excited by high frequency (microwaves) and occur at points that are relatively close and have a potential difference. For example, in contact-type temperature measurement devices that use metal, sparks occur between the metal part at the tip of the probe and the internal conductor (thermistor conductor), between the metal part at the tip of the probe and the wall of the heating chamber 21, or inside the conductor (thermistor conductor). Therefore, contact-type temperature measurement devices that use metal can only be used when using heating means other than the range heating unit (grill heating unit that heats the object to be heated with a heater, steam generating unit that heats the object to be heated with the heat of steam, hot air unit that heats the object to be heated with the heat of hot air), resulting in low convenience. Also, if the contact-type temperature measurement device is designed to eliminate metal in order to improve convenience, the manufacturing cost will increase significantly. Therefore, it is desirable for contact-type temperature measuring devices to prevent spark generation without increasing manufacturing costs and to improve convenience. Accordingly, this embodiment provides a contact-type temperature measuring device 41 configured to prevent potential differences from occurring at each part.

<Configuration of the contact temperature measuring device>
The configuration of the contact-type temperature measuring device 41 will be described below with reference to Figures 5 and 6. Figure 5 is a diagram showing the configuration of the contact-type temperature measuring device 41. Figure 6 is a schematic diagram showing the internal configuration of the contact-type temperature measuring device 41.

As shown in Figure 5, the contact-type temperature measuring device 41 has a probing portion 51 (probe), a grip portion 52, and a conductor portion 53. The probing portion 51 is the tip of the contact-type temperature measuring device 41 and is inserted into the inside of the object to be heated. The material of the probing portion 51 is a conductive material (metal). Inside the tip of the probing portion 51, a measuring section 50 for measuring the internal temperature of the object to be heated is provided. The grip portion 52 is a gripping portion that is held by the user. The material of the grip portion 52 is an insulating material. The conductor portion 53 is a wire that connects the measuring section 50 to the main body 11 of the cooking device 100 (in this embodiment, the wall surface 22 of the heating chamber 21). The material of the conductor portion 53 is a conductive material (metal).

A connection portion 60 is provided at the rear end of the conductor portion 53. The connection portion 60 is the part that electrically connects the measuring portion 50 and the main body 11 of the cooking appliance 100 (in this embodiment, the wall surface 22 of the heating chamber 21). The connection portion 60 has an insertion portion 61 on the contact-type temperature measuring means 41 side and an insertion portion 62 on the main body 11 of the cooking appliance 100 side, and can be separated into the insertion portion 61 and the insertion portion 62. In other words, the contact-type temperature measuring means 41 can insert the insertion portion 61 into the insertion opening 62a of the insertion portion 62, or remove the insertion portion 61 from the insertion opening 62a of the insertion portion 62. By inserting the insertion portion 61 into the insertion opening 62a of the insertion portion 62, the measuring portion 50 (thermistor element) and the control board 90 (see Figure 12) are electrically connected, and temperature measurement by the control board 90 becomes possible. Furthermore, by removing the insertion portion 61 from the insertion portion 62, the contact-type temperature measuring means 41 can be housed in the housing portion 19.

As shown in Figure 6, the measuring section 50 of the contact-type temperature measuring means 41 is covered by a protective tube 55 and connected to the connection section 60 by a thermistor conductor 54 (conductor) that supplies voltage to the measuring section 50. The protective tube 55 is provided from the insertion section 51 (tip) to partway inside the grip section 52 (gripping section). The protective tube 55 is made of metal and is electrically connected to the wall surface 22 of the heating chamber 21 by a metal material 57. The metal material 57 is provided from partway inside the grip section 52 (gripping section) to the entire area of the conductor section 53. In such a contact-type temperature measuring means 41, the surface is electrically connected to the wall surface 22 of the heating chamber 21 by conductive members (protective tube 55 and metal material 57). Therefore, the cooking appliance 100 can be configured so that each part of the contact-type temperature measuring means 41 is at the same potential as the main body 11 of the cooking appliance 100 (that is, it can be configured so that no potential difference occurs at each part of the contact-type temperature measuring means 41). This prevents spark generation in the contact-type temperature measuring means 41 when the microwave heating unit 32 of the heating means 30 is activated (when microwaves are guided into the heating chamber 21).

Furthermore, the metal material 57 is preferably a metal mesh member. This prevents spark generation in the contact-type temperature measuring means 41 of the cooking appliance 100, and also improves ease of use by providing flexibility to the metal material 57.

<Configuration of a modified contact temperature measuring device>
The contact-type temperature measuring means 41 shown in Figure 6 can be modified, for example, as shown in the contact-type temperature measuring means 41A, 41B, and 41C shown in Figures 7 to 9. Figures 7 to 9 are schematic configuration diagrams of the contact-type temperature measuring means 41A, 41B, and 41C, which are the first, second, and third modified examples of the contact-type temperature measuring means 41, respectively.

The contact-type temperature measuring means 41A shown in Figure 7 is configured such that a metal material 57 is used as a conductive member, which is a shield mesh 57a, and the surface of the shield mesh 57a is covered with an insulating member, which is a wire cover 58. In such a contact-type temperature measuring means 41A, each part is electrically connected to the wall surface 22 of the heating chamber 21 by conductive members (protective tube 55 and shield mesh 57a). Therefore, the cooking appliance 100 can be configured so that each part of the contact-type temperature measuring means 41A is at the same potential as the main body 11 of the cooking appliance 100 (that is, it can be configured so that no potential difference occurs at each part of the contact-type temperature measuring means 41A). This prevents spark generation in the contact-type temperature measuring means 41A when the range heating unit 32 of the heating means 30 is activated. In addition, the contact-type temperature measuring means 41A allows the wire portion 53 to be made flexible by the shield mesh 57a, making it easier to deform the wire portion 53 and improving the usability of the insertion portion 51 (probe). Furthermore, the contact-type temperature measuring means 41A can prevent dirt from adhering to or entering the shield mesh 57a by covering it with an insulating wire cover 58. Cleanability can be improved by using a material with stain-resistant properties, such as fluorine or silicone, for the insulating wire cover 58.

Furthermore, in the contact-type temperature measuring device 41B shown in Figure 8, the measuring section 50 is covered by a protective tube 55 that extends from the insertion section 51 (tip) to partway inside the grip section 52 (gripping section), and is connected to the connection section 60 by a thermistor conductor 54 (conductor) that supplies voltage to the measuring section 50. The protective tube 55 has a surface covered with an insulating coating member 59B. The insulating coating member 59B is an insulating member provided over the entire area of the insertion section 51 (probe).

Furthermore, the contact-type temperature measuring device 41C shown in Figure 9 differs from the contact-type temperature measuring device 41B shown in Figure 8 in that it has an insulating coating member 59C instead of an insulating coating member 59B. The insulating coating member 59C is an insulating member provided at the tip of the insertion portion 51 (probe).

The contact-type temperature measuring means 41B shown in Figure 8 and the contact-type temperature measuring means 41C shown in Figure 9 have the surface of the protective tube 55 fully or partially insulated, thereby preventing sparks (short circuits) between the protective tube 55 and the wall of the heating chamber 21 or the heating chamber side of the door 13, and thus preventing damage to the main body 11 of the cooking appliance 100 due to sparks (short circuits).

Furthermore, by making the coverage area of the insulating coating member 59C the same as or greater than the minimum insertion depth, including the measuring section 50 inside the protective tube 55, the required insertion depth can be indicated to the user. The minimum insertion depth is the minimum insertion depth required to correctly measure the internal temperature of an unheated object, determined by the material, structure, and positional relationship of the measuring section 50 and the protective tube 55.

The connection portion 60 of the contact-type temperature measuring means 41, 41A, 41B, and 41C has the configuration shown, for example, in Figures 10A to 10C. Here, the configuration of the connection portion 60 will be explained using the contact-type temperature measuring means 41. Figures 10A to 10C are explanatory diagrams of the connection portion 60 of the contact-type temperature measuring means 41, respectively. Figures 10A to 10C show the process of removing the insertion portion 61 from the insertion portion 62. The process of attaching (connecting) the insertion portion 61 to the insertion portion 62 is the reverse of the process shown in Figures 10A to 10C.

As shown in Figure 10A, the connection portion 60 of the contact-type temperature measuring means 41 has an insertion portion 61 and an insertion portion 62, and the insertion pin 61a of the insertion portion 61 is inserted into the insertion opening 62a of the insertion portion 62.

In this embodiment, a switch unit 63, which is operated by the insertion unit 61, is provided inside the insertion unit 62. The control unit 91 of the heating cooker 100 detects that the contact-type temperature measuring means 41 has been inserted when the insertion unit 61 of the contact-type temperature measuring means 41 is inserted into the insertion unit 62, by activating the switch unit 63 (see Figure 10B).

Furthermore, a vertical wall 68 is provided around the insertion opening 62a of the insertion portion 62, facing outwards from the heating chamber 21. The vertical wall 68 is constructed using a burring process. The heating cooker 100 can improve the electromagnetic wave shielding effect on the measuring portion 50 by utilizing the vertical wall 68.

As shown in Figure 10B, the contact-type temperature measuring device 41 can be removed from the wall surface 22 of the heating chamber 21 (see Figures 2 to 4) by withdrawing the insertion part 61 from the insertion part 62. The removed contact-type temperature measuring device 41 is then housed in the housing part 19 (see Figure 1).

As shown in Figure 10C, the contact-type temperature measuring means 41 can have a lid 66 attached to the insertion opening 62a of the insertion portion 62. This allows the heating cooker 100 to prevent dust, steam, and oil generated during cooking from entering the insertion portion 62 using the lid 66. This prevents poor conductivity due to dust and oil, or rust caused by steam, which can lead to poor contact.

The connecting portion 60 shown in Figures 10A to 10C can be modified, for example, as shown in connecting portion 60A in Figures 11A and 11B. Figures 11A and 11B are explanatory diagrams of connecting portion 60A, which is a modified example of connecting portion 60. Figures 11A and 11B show the process of removing the insertion portion 61 from the insertion portion 62. The process of attaching (connecting) the insertion portion 61 to the insertion portion 62 is the reverse of the process shown in Figures 11A and 11B.

As shown in Figure 11A, the modified connection portion 60A differs from the connection portion 60 (see Figure 10A) in that it has a lid portion 66A inside. The lid portion 66A is pivotally supported by a hinge shaft 67 and is configured to abut against the vertical wall 68 when the insertion portion 61 is not inserted into the insertion opening 62a. The hinge shaft 67 is located above the insertion opening 62a. As shown in Figure 11B, the lid portion 66A is configured to lower under its own weight and close the insertion opening 62a when the insertion portion 61 is not inserted into the insertion opening 62a. The lid portion 66A and the hinge shaft 67 may be positioned such that the lid portion 66A does not close under its own weight. In that case, the lid portion abuts against the vertical wall 68, requiring a spring force to hold the lid portion 66A in place.

A cooking appliance 100 equipped with such a connection part 60A can automatically close the insertion opening 62a when the insertion part 61 is not inserted into the insertion opening 62a. This prevents dust, steam, and oil generated during cooking from entering the insertion part 62 via the lid part 66. As a result, poor conductivity due to dust and oil, or rust caused by steam, can be prevented, thus preventing poor contact.

Figure 12 is a block diagram of the heating appliance 100. The heating appliance 100 comprises an operation panel 16, a heating means 30, a temperature measuring means 40, and a control board 90.

The control panel 16 comprises the display unit 16a, the operation unit 16b, and the audio means 16c, respectively.

The heating means 30 includes a grill heating unit 31, a range heating unit 32, a steam generating unit 33, and a hot air unit 34. The grill heating unit 31 has a heater 31a that generates heat to heat the object to be heated. The range heating unit 32 has a magnetron 32a that emits high-frequency (microwave) waves. The steam generating unit 33 has a boiler heating means 33a that heats water stored in a water tank 33b (see Figure 1) to generate steam. The hot air unit 34 has a hot air heater 34a that heats air to generate hot air.

The temperature measuring means 40 includes the aforementioned contact-type temperature measuring means 41, non-contact-type temperature measuring means 42, and air temperature measuring means 43.

The control board 90 includes a control unit 91 that controls the operation of the cooking appliance 100, and a storage unit 92 that stores various types of information. The storage unit 92 pre-stores a program PR (see Figure 12) used for heating control.

The control unit 91 estimates the cross-sectional temperature distribution (internal temperature distribution) of the object being heated during heating, based on the internal temperature measured by the contact-type temperature measuring means 41 and the surface temperature measured by the non-contact temperature measuring means 42. It can then display an image of the estimated cross-sectional temperature distribution (see Figure 13) on the display unit 16a. Figure 13 is an explanatory diagram showing an example of an image of the cross-sectional temperature distribution estimated by the control unit 91, illustrating the cross-sectional temperature distribution of a bird's leg 110.

Furthermore, the control unit 91 may be configured to display the temperature measured by the contact-type temperature measuring means 41 and an image of the estimated cross-sectional temperature distribution (see Figure 13) on the display units 200a, 300a, and 400a of a portable terminal 200, server 300, or personal computer 400 that can be linked with the cooking appliance 100.

Furthermore, the control unit 91 may cause the printer 400b of the personal computer 400, which is linked to the cooking appliance 100, to print the temperature measured by the contact-type temperature measuring means 41 and an image of the estimated cross-sectional temperature distribution (see Figure 13).

<Operation of the cooking appliance>
The operation of the cooking appliance 100 when cooking while measuring the temperature using the contact-type temperature measuring means 41 will be described below with reference to Figure 14. Figure 14 is a flowchart showing the operation of the cooking appliance 100.

The control unit 91 of the heating cooker 100 receives user input from the operation unit 16b (step S110). Next, the control unit 91 determines a cooking pattern based on the user's input (step S120). Here, the control unit 91 selects a cooking pattern that involves heating while measuring the temperature using the contact-type temperature measuring means 41; however, the user may select the cooking pattern.

For example, the cooking patterns include the first, second, third, and fourth cooking patterns shown in Figures 15 to 18. The heating appliance 100 can perform advanced cooking by using various cooking patterns depending on the cooking menu and the type of food being heated. However, the cooking patterns shown in Figures 15 to 18 are merely examples, and patterns can be changed, deleted, or different patterns added as needed depending on the operation. Details of the cooking patterns will be described later.

After step S120, the control unit 91 checks whether the contact-type temperature measuring means 41 is installed (step S130) and determines whether the installation is OK or not (step S140).

If the determination in step S140 indicates that the installation is not OK (i.e., "No"), the control unit 91 executes a corresponding process (step S150). This corresponding process may include prompting the user to install the contact-type temperature measuring device 41 or requesting a change in the cooking pattern. After this, the process returns to step S130.

On the other hand, if the determination in step S140 is that the installation is OK ("Yes"), the control unit 91 performs temperature measurement and cooking (step S160). After this, the control unit 91 determines whether or not an error was detected (step S170).

If the determination in step S170 indicates that an error has been detected ("Yes"), the control unit 91 interrupts cooking, executes error handling processing (step S180), and terminates the series of processes. Error handling processing performed at this time may include notifying the user that the temperature of the object being heated could not be measured by the contact-type temperature measuring means 41, or notifying the user that cooking has been interrupted.

On the other hand, if the determination in step S170 is that no error has been detected ("No"), the control unit 91 determines whether cooking is complete or not (step S190). If the determination in step S190 is that cooking is not complete ("No"), the process returns to step S170. On the other hand, if the determination in step S190 is that cooking is complete ("Yes"), the series of processes ends.

<Example of cooking pattern>
The following describes an example of a cooking pattern with reference to Figures 15 to 18. Figure 15 is an explanatory diagram showing an example of temperature control in the first cooking pattern. Figure 16 is an explanatory diagram showing an example of temperature control in the second cooking pattern. Figure 17 is an explanatory diagram showing an example of temperature control in the third cooking pattern. Figure 18 is an explanatory diagram showing an example of temperature control in the fourth cooking pattern.

The first cooking pattern shown in Figure 15 is a pattern that performs basic control. In the first cooking pattern, the control unit 91 sets the set temperature of the heating chamber 21 to a high temperature and performs an initial heating step to sear the surface of the object to be heated. After the initial heating step, it performs a temperature maintenance step to maintain the internal temperature of the object to be heated. In the example shown in Figure 15, the control unit 91 performs a heating step of the object to be heated until the internal temperature of the object to be heated reaches a heating stop temperature T11, which is arbitrarily determined according to the cooking pattern. When the internal temperature of the object to be heated reaches the heating stop temperature T11, the control unit 91 stops heating. After this, the internal temperature of the object to be heated rises due to residual heat in the heating chamber 21 and near the surface of the object to be heated. When the internal temperature of the object to be heated reaches a food target temperature T12 (maintenance temperature), which is arbitrarily set according to the cooking pattern, the control unit 91 performs a temperature maintenance step. In the temperature maintenance step, heating ends after the temperature maintenance time H12 corresponding to the menu or time set by the user has elapsed. The first cooking pattern can perform basic cooking suitable for the user's operations. The food target temperature T12 may be referred to as either the "maintenance temperature" or the "first temperature." The "maintenance temperature" refers to the temperature that should be maintained at approximately a constant level. The "first temperature" refers to the target temperature. In this embodiment, the explanation assumes that the maintenance temperature and the first temperature are the same; however, it is possible that the maintenance temperature and the first temperature may be different.

The second cooking pattern shown in Figure 16 is a pattern that performs a low-temperature heating step, a temperature maintenance step, and a finishing heating step. In the second cooking pattern, the control unit 91 performs a low-temperature heating step and a temperature maintenance step to set the set temperature of the heating chamber 21 to a low temperature, and after the low-temperature heating step, it performs a finishing heating step to set the set temperature of the heating chamber 21 to a high temperature. In the second cooking pattern, the finishing heating step can evaporate the juices that have seeped from the inside of the heated object to the surface, thereby searing the surface of the heated object. In this cooking pattern, the finishing heating step may be combined after either the low-temperature heating step or the temperature maintenance step.

The third cooking pattern shown in Figure 17 is a pattern that performs an initial heating step, a low-temperature heating step, and a temperature maintenance step. In the third cooking pattern, the control unit 91 sets the set temperature of the heating chamber 21 to a high temperature and performs an initial heating step to sear the surface of the object to be heated. When the surface temperature of the object to be heated reaches an initial heating temperature T12 arbitrarily determined according to the cooking pattern, the initial heating step is terminated, and a low-temperature heating step and a temperature maintenance step are performed to set the set temperature of the heating chamber 21 to a low temperature. The third cooking pattern prevents meat juices from seeping out from the surface by searing the surface of the object to be heated and then slowly heating the inside of the object, resulting in tender cooking with high moisture retention. In this cooking pattern, either the low-temperature heating step or the temperature maintenance step may be combined with the initial heating step.

The fourth cooking pattern shown in Figure 18 is a pattern that performs an initial heating step, a low-temperature heating step, a temperature maintenance step, and a finishing heating step. In the fourth cooking pattern, the control unit 91 sets the temperature of the heating chamber 21 to a high temperature and performs an initial heating step to sear the surface of the object to be heated. After the initial heating step, it performs a low-temperature heating step and a temperature maintenance step, setting the temperature of the heating chamber 21 to a low temperature. Then, the control unit 91 performs a finishing heating step, setting the temperature of the heating chamber 21 to a high temperature. The fourth cooking pattern can sear the surface of the object to be heated, then slowly heat the inside of the object, and further evaporate the juices that have seeped from the inside of the object to the surface in the finishing heating step, thereby searing the surface of the object. In this cooking pattern, the finishing heating step may be combined after either the low-temperature heating step or the temperature maintenance step.

The heater ON/OFF settings for the first to fourth cooking patterns in Figures 15 to 18 may be determined by the relative pass-through rates of the heater (heating means) predetermined by the set temperature and heating method. For example, in the initial heating step where the set temperature of the heating chamber is raised to a high temperature, the pass-through rate is 100% when the heater is ON and 20% when the heater is OFF. In contrast, in the low-temperature heating step and temperature maintenance step where the set temperature of the heating chamber is lowered to a low temperature, the pass-through rate is 50% when the heater is ON and 0% when the heater is OFF. In this embodiment, the pass-through rate is adjusted by adjusting the ratio of the energizing time within a predetermined time.

<Main features of contact temperature measurement methods in heating appliances>
(1) As shown in Figure 2, the heating cooker 100 according to this embodiment comprises a heating chamber 21 for housing an object to be heated, a heating means 30 for heating the object to be heated, and a contact-type temperature measuring means 41 (temperature measuring means) for measuring the internal temperature of the object to be heated. As shown in Figure 5, the contact-type temperature measuring means 41 has a connection part 60 provided on the wall surface 22 of the heating chamber 21 and a measuring part 50 for measuring the internal temperature of the object to be heated. As shown in Figure 6, the contact-type temperature measuring means 41, the measuring part 50 is covered by a metal protective tube 55 and connected to the connection part 60 by a thermistor conductor 54 (conductor) that supplies voltage to the measuring part 50. The protective tube 55 is electrically connected to the wall surface 22 of the heating chamber 21 by a metal material 57.

In the heating appliance 100 according to this embodiment, the surface of the contact-type temperature measuring means 41 is electrically connected to the wall surface 22 of the heating chamber 21 by a metal protective tube 55 and a metal material 57. Therefore, the heating appliance 100 can be configured so that each part of the contact-type temperature measuring means 41 is at the same potential as the main body 11 of the heating appliance 100 (i.e., the contact-type temperature measuring means 41 is configured so that no potential difference occurs at each part). This prevents spark generation at the contact-type temperature measuring means 41 when the range heating unit 32 of the heating means 30 is activated.

(2) As shown in Figure 7, the metal material 57 is preferably a metal mesh member (shield mesh 57a).
The heating cooker 100 according to this embodiment can prevent spark generation in the contact-type temperature measuring means 41, and the metal material 57 can be made flexible to improve ease of use.

(3) As shown in Figure 2, the heating cooker 100 according to this embodiment comprises a heating chamber 21 for containing the object to be heated, a heating means 30 for heating the object to be heated, and a contact-type temperature measuring means 41 (temperature measuring means) for measuring the internal temperature of the object to be heated. As shown in Figure 5, the contact-type temperature measuring means 41 has a connection part 60 provided on the wall surface 22 of the heating chamber 21 and a measuring part 50 for measuring the internal temperature of the object to be heated. As shown in Figure 8, the protective tube 55 may be configured such that its entire surface is covered with an insulating coating member 59B. The insulating coating member 59B is an insulating member provided over the entire area of the insertion part 51 (probe). Alternatively, as shown in Figure 9, the protective tube 55 may be configured such that a part of its surface is covered with an insulating coating member 59C. The insulating coating member 59C is an insulating member provided at the tip of the insertion part 51 (probe).

In this embodiment of the cooking appliance 100, since the surface of the protective tube 55 is insulated, sparks (short circuits) between the protective tube 55 and the wall of the heating chamber 21 or the heating chamber side of the door 13 can be prevented, thus preventing damage to the main body 11 of the cooking appliance 100 due to sparks (short circuits).

(4) The insulating material is preferably a fluororesin with high heat resistance, ease of cleaning, and low thermal conductivity.
In this embodiment of the heating cooker 100, when the contact-type temperature measuring means 41 is heated, the temperature of the contact-type temperature measuring means 41 can be brought to a temperature that can be touched by hand. Therefore, the contact-type temperature measuring means 41 can be touched by hand after heating, making it easier for the user to clean and improving usability and safety.

(5) As shown in Figure 9, the protective tube 55 may be configured such that its surface is covered with a wire cover 58 and an insulating coating member 59C, both of which are insulating materials. The insulating coating member 59C should preferably cover at least the tip of the surface of the protective tube 55.

The heating appliance 100 according to this embodiment can reduce manufacturing costs by reducing the number of covered parts.

(6) The insulating member should be configured to cover the minimum portion of the surface of the protective tube 55 that must be inserted into the object being heated.

The heating appliance 100 according to this embodiment can reduce manufacturing costs by reducing the number of covered parts, and it can also improve ease of use because it clearly indicates to the user how far to insert it.

<Main features of the control of the second heating means in a cooking appliance>
(1) As shown in Figure 2, the heating cooker 100 according to this embodiment includes a heating chamber 21 for housing an object to be heated, a first heating means (grill heating unit 31, steam generating unit 33, hot air unit 34) for generating heat to heat the object to be heated, a second heating means (range heating unit 32) for heating the object to be heated with high frequency, a contact-type temperature measuring means 41 (temperature measuring means) for measuring the internal temperature of the object to be heated, a control unit 91 for controlling the heating, and a placement detection means 25 for detecting whether or not a table plate 24a (heating plate) is placed at a predetermined position on the bottom surface 23 (see Figure 4) of the heating chamber 21. As shown in Figure 5, the contact-type temperature measuring means 41 has a connection part 60 provided on the wall surface 22 of the heating chamber 21 and a measuring part 50 for measuring the internal temperature of the object to be heated. As shown in Figure 6, the measuring part 50 is covered by a protective tube 55 and connected to the connection part 60 by a thermistor wire 54 (wire) that supplies voltage to the measuring part 50. The control unit 91 is configured to stop the second heating means (range heating unit 32) when the placement detection means 25 detects that the table plate 24a (heating plate) is not placed in the predetermined position. Furthermore, it is preferable that the control unit 91 is configured to stop the second heating means (range heating unit 32) or reduce the output of the second heating means (range heating unit 32) when the placement detection means 25 detects that an object heavier than the weight of the table plate 24a alone (i.e., an object with a weight equal to the sum of the weight of the table plate 24a alone and the weight of the object to be heated placed on the table plate 24a) is not placed in the predetermined position.

In this embodiment of the cooking appliance 100, the second heating means (range heating unit 32) can be prevented from operating when the table plate 24a (heating plate) is not placed in the predetermined position. This enables a dry-boil prevention function.

(2) As shown in Figure 6, the contact-type temperature measuring means 41 (temperature measuring means) has a grip portion 52 (gripping portion) for gripping the protective tube 55. The width or thickness of the grip portion 52 should be greater than the gap between the table plate 24a (heating dish) placed in a predetermined position and the bottom surface 23 of the heating chamber 21 (see Figure 4).

In this embodiment of the cooking appliance 100, the width or thickness of the grip portion 52 is larger than the gap between the table plate 24a (heating dish) placed in a predetermined position and the bottom surface 23 (see Figure 4) of the heating chamber 21. Therefore, the measuring portion 50 of the contact-type temperature measuring means 41 enters the gap between the table plate 24a (heating dish) and the bottom surface 23 (see Figure 4). When the second heating means (range heating unit 32) operates in this state, high-frequency (microwave) waves are concentrated on the contact-type temperature measuring means 41, preventing the generation of a potential difference and thus preventing sparks (short circuits).

(3) The grip portion 52 (gripping portion) may be made of an insulating material.
The heating appliance 100 according to this embodiment can prevent spark generation in the contact-type temperature measuring means 41.

(4) The grip portion 52 (handling portion) should be covered with an insulating coating material.
The heating cooker 100 according to this embodiment prevents spark generation in the contact-type temperature measuring means 41 and reduces manufacturing costs by covering only the surface of the grip portion 52 with an insulating coating material.

(5) As shown in Figure 2, the heating cooker 100 according to this embodiment comprises a heating chamber 21 for housing an object to be heated, a first heating means (grill heating unit 31, steam generating unit 33, hot air unit 34) that generates heat to heat the object to be heated, a second heating means (range heating unit 32) that heats the object to be heated with high frequency, a contact-type temperature measuring means 41 (temperature measuring means) that is removable from the wall surface 22 of the heating chamber 21 and is housed in a housing section 19 (see Figure 1) which is a housing location provided on the outside of the heating chamber 21, and measures the internal temperature of the object to be heated, a control unit 91 that controls heating, and a housing detection means 19a (see Figure 1) that detects when the contact-type temperature measuring means 41 is housed in the housing section 19 (housing location). As shown in Figure 5, the contact-type temperature measuring means 41 has a connection part 60 provided on the wall surface 22 of the heating chamber 21 and a measuring part 50 that measures the internal temperature of the object to be heated. As shown in Figure 6, the measuring unit 50 is covered by a protective tube 55 and connected to the connection unit 60 by a thermistor wire 54 (wire) that supplies voltage to the measuring unit 50. The control unit 91 is preferably configured not to activate the second heating means (range heating unit 32) if the housing detection means 19a (see Figure 1) does not detect that the contact-type temperature measuring means 41 has been housed in the housing unit 19 (see Figure 1).

In this embodiment of the cooking appliance 100, even if the contact-type temperature measuring means 41 is left inside the heating chamber 21, the second heating means (range heating unit 32) operates, preventing high-frequency (microwave) waves from concentrating on the contact-type temperature measuring means 41, which would generate a potential difference and cause a spark (short circuit).

(6) As shown in Figure 2, the heating cooker 100 according to this embodiment includes a heating chamber 21 for housing an object to be heated, a first heating means (grill heating unit 31, steam generating unit 33, hot air unit 34) for generating heat to heat the object to be heated, a second heating means (range heating unit 32) for heating the object to be heated with high frequency, a contact-type temperature measuring means 41 (temperature measuring means) that is removable from the wall surface 22 of the heating chamber 21 and measures the internal temperature of the object to be heated, and a control unit 91 for controlling heating. As shown in Figure 5, the contact-type temperature measuring means 41 has a connection part 60 provided on the wall surface 22 of the heating chamber 21 and a measuring part 50 for measuring the internal temperature of the object to be heated. As shown in Figure 6, the measuring part 50 is covered by a protective tube 55 and connected to the connection part 60 by a thermistor wire 54 (wire) that supplies voltage to the measuring part 50. As shown in Figure 10B, the connection part 60 has an insertion part 61 and an insertion part 62. It is preferable that a vertical wall 68 be provided around the insertion opening 62a of the insertion portion 62, facing outwards from the heating chamber 21.

In this embodiment of the cooking appliance 100, the vertical wall 68 can improve the attenuation effect of high-frequency leakage from the insertion opening 62a.

(7) As shown in Figure 4, the insertion opening 62a of the insertion portion 62 (see Figure 5) is preferably provided to protrude from the wall surface 22 of the heating chamber 21.
The heating appliance 100 according to this embodiment can improve the ease of insertion of the measuring unit 50.

(8) As shown in Figure 4, the insertion opening 62a of the insertion portion 62 (see Figure 5) is preferably provided facing the opening 17 provided on the front side of the heating chamber 21.
In this embodiment of the heating cooker 100, since the insertion port 62a (see Figure 5) is provided facing the opening 17, the ease of inserting the insertion portion 61 (see Figure 5) of the contact-type temperature measuring means 41 into the insertion port 62a (see Figure 5) can be improved.

(9) As shown in Figure 4, the insertion portion 62 is preferably in the shape of a roughly triangular prism.
The heating appliance 100 according to this embodiment can save space in the heating chamber 21.

(10) As shown in Figure 10C, the insertion opening 62a of the insertion part 62 may be provided with a cover 66.
In this embodiment of the heating appliance 100, the lid portion 66 prevents dust from entering the insertion portion 62 and prevents steam and oil generated during cooking from entering. This prevents poor contact caused by reduced conductivity due to dust and oil, or rust caused by steam.

(11) The lid portion 66 (see Figure 10C) is preferably detachable from the insertion opening 62a (see Figure 10C).
In this embodiment of the cooking appliance 100, the lid 66 can be removed only when using the contact-type temperature measuring means 41, and the contact-type temperature measuring means 41 can be connected to the main body 11.

(12) As shown in Figures 11A and 11B, the lid portion 66A is pivotally supported by a hinge shaft 67, and is configured to abut against the vertical wall 68 when the insertion portion 61 is not inserted into the insertion opening 62a.

In this embodiment of the cooking appliance 100, when the insertion part 61 is not inserted into the insertion opening 62a, the lid portion 66A can abut against the vertical wall 68 to close the insertion opening 62a. This prevents dust, steam, and oil generated during cooking from entering the insertion part 62. As a result, poor conductivity due to dust and oil, or rust caused by steam, can be prevented, thus preventing poor contact.

(13) As shown in Figure 11B, the hinge shaft 67 is provided above the insertion opening 62a, and the lid 66A is configured to lower under its own weight and close the insertion opening 62a when the insertion part 61 is not inserted into the insertion opening 62a.

In this embodiment of the cooking appliance 100, the insertion opening 62a can be automatically closed when the insertion part 61 is not inserted into the insertion opening 62a. This prevents dust, steam, and oil generated during cooking from entering the insertion part 62 through the lid 66. As a result, poor conductivity due to dust and oil, or rust caused by steam, can be prevented, thus preventing poor contact.

<Main features of temperature measurement methods in heating appliances>
(1) As shown in Figure 2, the heating cooker 100 according to this embodiment includes a heating chamber 21 for housing an object to be heated, a heating means 30 for heating the object to be heated, a control unit 91 for controlling the heating, and a contact-type temperature measuring means 41 for measuring the internal temperature of the object to be heated. As shown in Figure 5, the contact-type temperature measuring means 41 has a connection part 60 provided inside the heating chamber 21 and a measuring part 50 that is detachably provided inside the heating chamber 21 and measures the internal temperature of the object to be heated. The control unit 91 is configured to determine that the contact-type temperature measuring means 41 is connected to the heating chamber 21 (determine that the measuring part 50 (thermistor element) and the control board 90 (see Figure 12) are electrically connected) when the resistance value measured by the contact-type temperature measuring means 41 (resistance value of the thermistor element of the measuring part 50) is within a predetermined range.

In this embodiment of the cooking appliance 100, it is possible to determine whether the contact-type temperature measuring means 41 is connected to the heating chamber 21. This allows the user to be prompted to connect the contact-type temperature measuring means 41 when it is not connected to the heating chamber 21.

(2) As shown in Figure 2, the heating cooker 100 according to this embodiment comprises a heating chamber 21 for containing the object to be heated, a heating means 30 for heating the object, a control unit 91 for controlling the heating, and a contact-type temperature measuring means 41 for measuring the internal temperature of the object to be heated. As shown in Figure 5, the contact-type temperature measuring means 41 is detachably provided inside the heating chamber 21 and includes a measuring unit 50 for measuring the internal temperature of the object to be heated, an insertion unit 61 that is inserted into an insertion unit 62 provided on the wall surface 22 of the heating chamber 21, and a switch unit 63 (see Figure 10B) that is operated by the insertion unit 61 when the insertion unit 61 is inserted into the insertion unit 62. The control unit 91 is preferably configured to detect that the contact-type temperature measuring means 41 has been inserted by activating the switch unit 63 (see Figure 10B) when the insertion unit 61 of the contact-type temperature measuring means 41 is inserted into the insertion unit 62.

In this embodiment of the cooking appliance 100, it is possible to determine whether the contact-type temperature measuring means 41 is connected to the heating chamber 21 based on whether the switch unit 63 (see Figure 10B) is activated. This allows the user to be prompted to connect the contact-type temperature measuring means 41 when it is not connected to the heating chamber 21.

(3) As shown in Figure 2, the heating means 30 includes a first heating means (grill heating unit 31, steam generating unit 33, hot air unit 34) that generates heat to heat the object to be heated, and a second heating means (range heating unit 32) that heats the object to be heated with high frequency. The control unit 91 is preferably configured to not activate the second heating means (range heating unit 32) when it detects the connection of the contact-type temperature measuring means 41.

In this embodiment of the cooking appliance 100, the contact-type temperature measuring means 41 can be used only when the first heating means (grill heating unit 31, steam generating unit 33, hot air unit 34) is used, thereby preventing the generation of sparks in the contact-type temperature measuring means 41.

(4) When the control unit 91 detects the connection of the contact-type temperature measuring means 41 and heats up, it is preferable that the display unit 16a (see Figures 1 and 12) continues to display the temperature measured by the contact-type temperature measuring means 41 even after heating is complete.

In this embodiment of the cooking appliance 100, the internal temperature of the heated object changes due to residual heat even after heating is complete. Therefore, by continuing to display the measured temperature of the heated object after heating is complete, the cooking quality of the heated object can be improved.

(5) The control unit 91 may display the temperature measured by the contact-type temperature measuring means 41 on the display unit of a portable terminal 200 (see Figure 12) that can be linked with the cooking appliance 100.

The cooking appliance 100 according to this embodiment can notify users who are located away from the appliance or who are performing other tasks (e.g., washing dishes) of the measured temperature of the food being heated. This helps to avoid cooking failures and improves the quality of the cooked food.

(6) As shown in Figure 2, the heating cooker 100 according to this embodiment comprises a heating chamber 21 for containing the object to be heated, a heating means 30 for heating the object, a control unit 91 for controlling the heating, a contact-type temperature measuring means 41 for measuring the internal temperature of the object to be heated, and an air temperature measuring means 43 for measuring the air temperature in the heating chamber 21. The control unit 91 is preferably configured to notify the user that the temperature of the object to be heated cannot be measured by the contact-type temperature measuring means 41, and/or to stop the heating means 30, if the rate of increase in the temperature measured by the contact-type temperature measuring means 41 is greater than a predetermined threshold relative to the rate of increase in the temperature measured by the air temperature measuring means 43. Preferably, the threshold is, for example, about 1/3 of the rate of increase in the temperature measured by the air temperature measuring means 43.

The cooking appliance 100 according to this embodiment can prevent variations in the cooking quality of the food being heated.

(7) As shown in Figure 2, the heating cooker 100 according to this embodiment comprises a heating chamber 21 for containing the object to be heated, a heating means 30 for heating the object, a control unit 91 for controlling the heating, a contact-type temperature measuring means 41 for measuring the internal temperature of the object to be heated, and a non-contact-type temperature measuring means 42 for measuring the surface temperature of the object to be heated. The control unit 91 is preferably configured to notify the user that the temperature of the object to be heated cannot be measured by the contact-type temperature measuring means 41, or to stop the heating means 30, or both, when the rate of increase in the temperature measured by the contact-type temperature measuring means 41 is equal to or faster than the rate of increase in the temperature measured by the non-contact temperature measuring means 42.

The cooking appliance 100 according to this embodiment can prevent variations in the cooking quality of the food being heated.

(8) Notification to the user may be made by an audio means 16c provided on the cooking appliance 100 (see Figures 1 and 12).
In this embodiment of the cooking appliance 100, it is possible to inform a user near the cooking appliance 100 that the temperature of the object being heated has not been measured.

(9) The control unit 91 may notify a portable terminal 200 (see Figure 12) that can be linked with the cooking appliance 100, causing the portable terminal 200 (see Figure 12) to notify the user of either the fact that the temperature of the object being heated could not be measured by the contact-type temperature measuring means 41, or that heating had stopped, or both.

The heating appliance 100 according to this embodiment can notify users who are located away from the appliance or who are performing other tasks (for example, washing dishes) that the heating has stopped.

(10) If the temperature of the object to be heated cannot be measured by the contact-type temperature measuring means 41, the control unit 91 may display a message on the display unit 16a (see Figures 1 and 12) prompting the insertion of the contact-type temperature measuring means 41 into the object to be heated.

In this embodiment of the cooking appliance 100, if the internal temperature of the object being heated cannot be measured, the user can be prompted to insert the contact-type temperature measuring means 41 into the object being heated.

(11) As shown in Figure 2, the heating cooker 100 according to this embodiment comprises a heating chamber 21 for containing the object to be heated, a heating means 30 for heating the object, a control unit 91 for controlling the heating, a contact-type temperature measuring means 41 for measuring the internal temperature of the object to be heated, and a non-contact-type temperature measuring means 42 for measuring the surface temperature of the object to be heated. The control unit 91 is preferably configured to estimate the cross-sectional temperature distribution of the object during heating from the internal temperature measured by the contact-type temperature measuring means 41 and the surface temperature measured by the non-contact temperature measuring means 42, and to display an image of the cross-sectional temperature distribution on the display unit.

The cooking appliance 100 according to this embodiment can inform the user of the cross-sectional temperature distribution of the food being heated. This helps to avoid cooking failures and improves the quality of the cooked food.

(12) The control unit 91 may notify a portable terminal 200 (see Figure 12) that can be linked with the cooking appliance 100, and have the portable terminal 200 (see Figure 12) display an image of the cross-sectional temperature distribution.

The cooking appliance 100 according to this embodiment can inform users who are located away from the appliance or performing other tasks (e.g., washing dishes) of the cross-sectional temperature distribution of the food being heated. This helps to avoid cooking failures and improves the quality of the cooked food.

(13) In this embodiment, the cooking appliance 100 stores the thermal diffusivity determined for each food item in the storage unit 92 of the cooking appliance 100 (see Figure 12) or in a server 300 (see Figure 12) that can communicate with the cooking appliance 100. The control unit 91 receives a food item specification from the user and estimates the cross-sectional temperature of the food item from the internal temperature, surface temperature, and thermal diffusivity of the food item.

Thermal diffusivity is a physical property derived by dividing the thermal conductivity of a heated object by its specific heat and density. The higher the thermal diffusivity, the faster the temperature change within the heated object. The thermal diffusivity can be stored as a fixed value for each food item, or a data table showing the relationship between temperature and thermal diffusivity can be stored, taking temperature dependence into account. Furthermore, the amount of data used by the storage unit 92 can be reduced by grouping foods with similar thermal diffusivity values into multiple groups and defining a representative value for each group.

The cooking appliance 100 according to this embodiment can estimate the cross-sectional temperature according to the type of food. This allows for an improvement in the cooking quality of the food being heated.

(14) The program PR (see Figure 12) according to this embodiment is a program for operating a computer (personal computer 400 (see Figure 12)) and is preferably a program for causing the computer to display the cross-sectional temperature of the food estimated by the control unit 91 of the cooking appliance 100 on the display unit (display units 200a, 300a, 400a (see Figure 12))).

The cooking appliance 100 according to this embodiment can display the cross-sectional temperature of the food on a display unit (display units 200a, 300a, 400a (see Figure 12)). The server 300 (see Figure 12) and the personal computer 400 (see Figure 12) may store and execute a program (not shown) for displaying the cross-sectional temperature of the food, estimated by the control unit 91 of the cooking appliance 100, on the display units (display units 300a, 400a (see Figure 12)). In this case, the server 300 (see Figure 12) and the personal computer 400 (see Figure 12) can display the cross-sectional temperature of the food on a display unit (display units 300a, 400a (see Figure 12)) connected to them.

(15) The program PR (see Figure 12) according to this embodiment is a program that operates a computer (personal computer 400 (see Figure 12)) and is preferably a program that instructs the computer to print an image including the cross-sectional temperature of the food estimated by the control unit 91 of the cooking appliance 100 on the printer 400b (see Figure 12)).

The cooking appliance 100 according to this embodiment can print the cross-sectional temperature of the food using a printer 400b (see Figure 12). The personal computer 400 (see Figure 12) may store and execute a program (not shown) that causes the printer 400b (see Figure 12) to print an image including the cross-sectional temperature of the food, estimated by the control unit 91 of the cooking appliance 100. In this case, the personal computer 400 (see Figure 12) can print the image including the cross-sectional temperature of the food using a printer 400b (see Figure 12) connected to it.

<Main features of temperature control in heating appliances>
(1) As shown in Figure 2, the heating cooker 100 according to this embodiment includes a heating chamber 21 for housing the object to be heated, a heating means 30 for heating the object to be heated, a control unit 91 for controlling the heating, a contact-type temperature measuring means 41 for measuring the internal temperature of the object to be heated, and a non-contact-type temperature measuring means 42 for measuring the surface temperature of the object to be heated. As shown in Figures 15 to 18, the control unit 91 is configured to control the heating means 30 using the internal temperature (food temperature) of the object to be heated measured by the contact-type temperature measuring means 41 and the surface temperature of the object to be heated measured by the non-contact-type temperature measuring means 42.

The cooking appliance 100 according to this embodiment can effectively heat the food to be heated, thereby improving the quality of the cooked food.

(2) When heating fermented food ingredients, the control unit 91 may control the heating means 30 so that the food ingredients reach the fermentation temperature.
The heating appliance 100 according to this embodiment can suitably heat fermented food ingredients and improve the quality of the cooked fermented food ingredients.

(3) As shown in Figures 15, 17, and 18, the control unit 91 may perform an initial heating step in which the heating chamber 21 is set to a high temperature to sinter the surface of the object to be heated, and after the initial heating step, it may perform at least one of the following: a low-temperature heating step in which the heating chamber 21 is set to a low temperature, and a temperature maintenance step in which the internal temperature of the object to be heated is maintained.

The cooking appliance 100 according to this embodiment can effectively heat the food to be heated, thereby improving the quality of the cooked food.

(4) As shown in Figures 17 and 18, the control unit 91 may perform the initial heating step until the surface temperature of the object to be heated reaches either an arbitrarily determined initial heating temperature or an arbitrarily determined heating stop temperature T11, and then perform the low-temperature heating step after the initial heating step.

The cooking appliance 100 according to this embodiment can effectively heat the food to be heated, thereby improving the quality of the cooked food.

(5) As shown in Figure 16, the control unit 91 may perform a low-temperature heating step in which the set temperature of the heating chamber 21 is set to a low temperature until the internal temperature of the object to be heated reaches an arbitrarily determined heating stop temperature T11, and a finishing heating step in which the set temperature of the heating chamber 21 is set to a high temperature to brown the surface of the object to be heated when the internal temperature of the object to be heated reaches an arbitrarily determined first temperature (food target temperature T12) or when an arbitrarily determined maintenance time has elapsed after reaching the first temperature (food target temperature T12).

In the low-temperature heating step, the set temperature of the heating chamber 21 is set to a low temperature, so the difference between the first temperature of the food being heated (food target temperature T12) and the set temperature of the heating chamber 21 is smaller than when the set temperature of the heating chamber 21 is set to a high temperature. Therefore, the difference between the surface temperature and the internal temperature of the food being heated is also smaller, resulting in more uniform heating of the entire food. For menus where surface browning is not required, the final heating step in the cooking pattern shown in Figure 16 does not need to be performed.

The cooking appliance 100 according to this embodiment performs a final heating step based on a first temperature (target food temperature T12), thereby further optimally heating the food to be heated and improving the cooking quality of the food.

(6) As shown in Figure 17, the heating cooker 100 according to this embodiment comprises a heating chamber 21 for containing the food to be heated, a heating means 30 for heating the food, a control unit 91 for controlling the heating, and a contact-type temperature measuring means 41 for measuring the internal temperature of the food to be heated. When the internal temperature of the food to be heated reaches the maintenance temperature (food target temperature T12) corresponding to the menu or temperature set by the user, the control unit 91 executes a temperature maintenance step to maintain the maintenance temperature (food target temperature T12). In the temperature maintenance step, heating should be terminated after the temperature maintenance time H12 corresponding to the menu or time set by the user has elapsed. However, depending on the menu or time set by the user, the temperature maintenance time H12 may be 0 seconds, and for some menus, it is preferable to terminate heating immediately after reaching the maintenance temperature (food target temperature T12).

The cooking appliance 100 according to this embodiment can further improve the quality of the cooked food by optimally heating it.

(7) As shown in Figures 17 and 18, the control unit 91 may stop the heating means 30 when it reaches a heating stop temperature T11 that is lower than the maintenance temperature (food target temperature T12), and then execute a temperature maintenance step when the internal temperature of the heated object reaches the maintenance temperature (food target temperature T12).

The cooking appliance 100 according to this embodiment can further improve the quality of the cooked food by optimally heating it.

(8) The heating stop temperature T11 is a temperature whose difference from the maintenance temperature (food target temperature T12) is defined based on the temperature rise rate after the start of the internal temperature rise of the object being heated, as measured by the contact-type temperature measuring means 41. It is preferable that the temperature be set such that a faster temperature rise rate results in a larger difference from the maintenance temperature (food target temperature T12), and a slower temperature rise rate results in a smaller difference.

In this embodiment of the cooking appliance 100, the heating means 30 can be suitably stopped based on the heating stop temperature T11. Therefore, the food to be heated can be suitably heated, improving the quality of the cooked food.

(9) As shown in Figure 18, the control unit 91 may perform a low-temperature heating step in which it sets the set temperature of the heating chamber 21 to a low temperature until the internal temperature of the object to be heated reaches an arbitrarily determined first temperature (food target temperature T12), and a finishing heating step in which it sets the set temperature of the heating chamber 21 to a high temperature when the internal temperature of the object to be heated reaches the first temperature (food target temperature T12) or when an arbitrarily determined maintenance time has elapsed after reaching the first temperature (food target temperature T12).

The cooking appliance 100 according to this embodiment performs a final heating step based on a first temperature (target food temperature T12), thereby further optimally heating the food to be heated and improving the cooking quality of the food.

The present invention is not limited to the embodiments described above, and various modifications are included. For example, the embodiments described above are described in detail for the purpose of clearly illustrating the present invention, and are not necessarily limited to those having all the configurations described. Furthermore, it is possible to replace some of the configurations of the embodiments with other configurations, and it is also possible to add other configurations to the configurations of the embodiments. In addition, it is possible to add, delete, or replace some of the configurations of each configuration with other configurations.

11 Main unit 16 Operation panel 16a Display unit 16b Operation unit 16c Audio means 17 Opening 19 Storage unit (storage location)
19a Intake detection means 21 Heating chamber 22 Wall surface 23 Bottom surface 24a, 24b Table plate (heating dish)
25 Placement detection means 30 Heating means 31 Grill heating unit (first heating means)
31a Heater 32 Range heating unit (second heating means)
32a Magnetron 33 Steam generating unit (first heating means)
33a Boiler heating means 34 Hot air unit (first heating means)
34a Hot air heater 40 Temperature measuring means 41, 41A, 41B, 41C Contact type temperature measuring means (temperature measuring means)
42 Non-contact temperature measuring means 43 Air temperature measuring means 50 Measuring section 51 Insertion section (tip, probe)
52. Grip section (handling section)
53 Conductor section 54 Thermistor conductor (conductor)
55 Protective tube 57 Metal material 57a Shield mesh (conductive material)
58 Wire cover (insulating material)
59B, 59C Insulating coating material (insulating material)
60, 60A Connection part 61 Insertion part 61a Insertion pin 62 Insertion part 62a Insertion opening 63 Switch part 66, 66A Cover part 67 Hinge shaft 68 Vertical wall 100 Cooking device T11 Heating stop temperature T12 Food target temperature (first temperature, maintenance temperature)
H12 Temperature maintenance time

Claims (5)

A heating chamber for containing the object to be heated,
A heating means for heating the object to be heated,
The system includes a temperature measuring means for measuring the internal temperature of the object to be heated,
The temperature measuring means comprises a connecting portion provided on the wall surface of the heating chamber and a measuring portion for measuring the internal temperature of the object to be heated.
The measuring unit is covered by a metal protective tube and connected to the connection part by a conductor that supplies voltage to the measuring unit.
The protective tube is electrically connected to the wall surface of the heating chamber by a metal material.
The aforementioned metal material is a metal mesh member.
A cooking appliance characterized by the following features. In the heating appliance described in claim 1,
The protective tube is covered with an insulating material on its entire surface or a portion of its surface.
A cooking appliance characterized by the following features. In the heating appliance described in claim 2 ,
The insulating member is a fluorine resin.
A cooking appliance characterized by the following features. In the heating appliance described in claim 2 ,
The insulating member covers at least the tip portion of the surface of the protective tube.
A cooking appliance characterized by the following features. In the heating appliance described in claim 2 ,
The insulating member covers the portion of the protective tube's surface that must be inserted into the object to be heated.
A cooking appliance characterized by the following features.