JPS5921615B2 - electronically controlled cooker - Google Patents

Description

[Detailed description of the invention] The present invention relates to an electronically controlled cooking appliance.

In a conventional electronically controlled cooking device, such as a fryer, oil placed in a heating chamber is heated by a heater, and food is fried using the oil, that is, the food is fried.

When used for a long period of time, fried dregs etc. stick to the surface of the heater and the thermal efficiency of the heater decreases, so sometimes the oil is removed from the heating chamber and the heater is continuously energized for a predetermined period of time to burn off the fried dregs etc. It is necessary to dry-fire the heater.

Therefore, when dry-frying the heater is performed immediately after the frying operation, the temperature inside the heating chamber is already quite high before dry-frying starts, and as a result, the temperature of the heater surface becomes abnormal during the dry-frying of the heater. This has the drawback that the heater becomes more expensive and therefore the heater deteriorates more quickly.

The present invention has been made in view of these points, and a fryer according to an embodiment of the present invention will be described below.

Note that microwave heating is also used in this fryer in order to shorten the frying time.

That is, in general, the dielectric loss of food is sufficiently larger than that of oil, so when microwaves are applied to a place where food and oil exist, most of the microwaves are absorbed by the food, and therefore microwave heating In a fryer that uses both, the food is heated with oil from the outside and heated with microwaves from the inside, so the frying time of the food is considerably shortened.

In Figures 1 and 2, 1 is a heating chamber, that is, an oil tank;
is a door, 3 is a heater provided at the bottom of the oil tank 1 to heat the oil 4 placed in the oil tank 1, 5 is a temperature sensor with a built-in thermistor, 6 is a magnetron that oscillates microwaves, I, 7 . . . is food; 8 is a basket on which the food is placed; 9a and 9b are a pair of drive rods connected to each other and rotatably supported by a support shaft 10; The hanging shafts 11a and 11b of the heel 8 are hung thereon.

12 is a drive motor; 13 is a drive rod that is directly connected to the drive shaft of the motor and has a free end connected to the other end of the drive rod 9b; 14a and 14b are first drive rods that respectively restrict rotation of the drive rod; , the second regulation section.

When the motor 12 is energized, the drive rod 13 rotates counterclockwise due to the rotational force of the motor 12 until it comes into contact with the second restricting portion 14b, and the rotation shaft 9a is rotated.

9b rotates clockwise, and the heel 8 rises.

On the other hand, when the motor 12 is de-energized, the motor 12
The turning force is lost, and as a result, the above-mentioned dowel 8 descends under its own weight.

Incidentally, such descent stops when the drive rod 13 rotates clockwise and comes into contact with the first regulating portion 14a.

A car switch 15 is turned on at the other end of the rotating frame 9b when the heel 8 is lowered.

FIG. 3 shows the circuit of the fryer, where 15' is a commercial power supply, 16 is a high voltage supply circuit that supplies high voltage to the magnetron 6, and 17, 18, and 19 are first, second, and third relay switches, respectively. When turned on, the high voltage supply circuit 16, heater 3, and motor 12 are energized.

20 is a microcomputer (hereinafter referred to as μCOM) that controls the fryer, 21°, 22.23 are the μCOs, respectively.
First, second and third switch signals R1+R2t from M
The first, second and third switching circuits 24 and 25 are turned on by R3.

26 are upper and lower first, second, and third relay switches 17, 18, .
No. 11 second and third relay coils are excited to turn on relay coil 19; 27 is an indicator provided on the front of the fryer to display the remaining frying time, remaining dry frying time, oil temperature, etc.; 28 is an indicator for displaying the above-mentioned temperature. An A-D (analog-digital) converter converts the output signal of the detector 5 into a digital signal, and 29 is an operating section provided on the front of the fryer, and the operating section is used to set the frying time and microwave time. Key group 30 for
, a start key 31, and a switching knob 32 that can be switched to three positions: ``dry cooking'', ``off'', and ``frying''.

Next, the operation of the fryer is shown in FIG.
This will be explained based on the program flowchart of 2O.

Normally, the knob 32 of the operating section 29 is in the "off" position, and in this case the program is 81. It cycles through S2+83 steps.

In the S1 step, a signal corresponding to the switching position of the knob 32 is written in the position register PST of μC0M2O, and in the S2 step, the signal corresponding to the switching position of the knob 32 is written in the position register PST of μC0M2O.
It is determined whether or not it is in the "off" position.

In step S3, all registers and flags in μC0M2O are cleared, and output of the first to third switch signals R1 to R3 is completely stopped.

Therefore, when performing the fly operation, first turn the knob 32 to "
Switch to "Fly" position.

Then, the grogram is S1+82. The process exits the circular state of step S3 and proceeds to step S4.

In this step, it is determined whether the knob 32 is in the "fly" position based on the contents of the position register PST.

Since it is currently in the "fly" position, the program continues to steps 85-S8.

In step S5, the current key operation in the key group 30 of the operation section 29 is detected, and if the fry time and microwave time have been set, these are written into the fly register FRY and the microwave register MCR of μC0M2O, respectively.

Usually, the frying time is set longer than the microwave time.

In step S6, the third switch signal R3 is output, and the motor 12 is driven, so that the car 8 rises to come out of the oil.

At this time, the car switch 15 is turned off.

In step S7, the oil temperature detected by the temperature sensor 5 is written in the oil temperature detection register DET and displayed on the display 27.

In step S8, the oil temperature is set within a predetermined range, for example, from 116°C.
In order to maintain the oil temperature within the range of 130° C., output control of the second switch signal R2, that is, energization control to the heater 3 is started based on the detected oil temperature.

In the following S9 step, the oil temperature is 116℃~130℃ as mentioned above.
It is determined whether or not it is maintained within the range.

In this case, assuming the oil temperature is low enough, the program is S.
When the IO step is reached, the appropriate temperature flag GD is cleared.

In the next Sll step, it is determined whether the appropriate temperature flag GD is 1, but it is currently 0, so the program returns to the S1 step and returns S 1 + S 2 , S 4 to S
ll steps (hereinafter such circulation will be referred to as the first loop).

Then, when the heating of the oil progresses and the oil temperature is maintained within the range of 116 DEG C. to 130 DEG C., the program exits the first loop at step 89 and proceeds to step S12.

In this step, the appropriate temperature flag GD is set to 1.

The program then proceeds to step S1□, but in this case, since the appropriate temperature flag GD is 1, the program then proceeds to step 813.

In this step, it is determined whether or not the start key 31 is currently being operated, but since it is not currently being operated, the program then returns to step S1 and returns to step S1.

Steps S2, S4 to S9, S12, Sll, and 5137 are cycled (hereinafter, such a cycle will be referred to as the second loop).

Therefore, when the keys are operated to set the desired frying time of 4 minutes and the microwave time of 2 minutes using the key group 30, the frying time of 4 minutes and the microwave time of 2 minutes are set in the fry register FRY and the microwave time in step S5, respectively. is written to wave register MCR.

When the next start key 31 is operated, the program exits the second loop at step S]3 and reaches step S14.

In this step, the output of the third switch signal R3 is stopped and the heel 8 begins to descend under its own weight.

Then, the program remains at step S15 until the heel 8 finishes descending and the car switch 15 is turned on, that is, until the food items 7, 7, etc. enter the oil to be fried (oil heated), and the car switch 15 is turned on. 516 when 15 is turned on
The process reaches step 1S17.

In step S16, the frying time FRY and the microwave register MCR start reducing the frying time by 4 minutes and the microwave time by 1/2 second, and the first switch signal R1 is outputted to start microwave heating. Ru.

In step S17, the remaining frying time is displayed on the display 27.

Next, in step 818, it is determined whether the remaining fly time is 0 in the fly register FRY, but it is currently 0.
Since this is not the case, the program advances to step S19.

In this step, it is determined whether the remaining microwave time is 0 in the microwave register MCR, but since this time is not 0 at present, the program returns to step S17 and cycles through steps S17 to S19.

When the remaining microwave time reaches O, the program exits this cyclical state at step 819 and proceeds to step S20.

In this step, the time reduction in the microwave register MCR is stopped, and the output of the first switch signal R1 is also stopped to stop microwave heating.

After that, the program returns to step S17 and steps S17-S
20 steps are cycled, but then the remaining fry time is O.
When this occurs, the circulation state is exited in step S18 and the process proceeds to step S2.
Reaching 1 step.

In this step, time reduction in the fly register FRY is stopped, and the third switch signal R3 is outputted to the car 8.
rises and the foodstuffs 7, 7... are lifted out of the oil, thus completing the frying operation.

Further, in step S21, if the first switch signal R1 is being output, the output of this signal is stopped, and a buzzer (not shown) is sounded to notify the end of the process.

In response to this notification, the cook opens the door 2 and releases the food 7, 7...
・Take out.

Thereafter, the program returns to step S1 and enters the second loop.

Then, when the knob 32 is returned to the "off" position, 81. S2.
S3 Cycle through steps.

Next, when the heater is to be fired in order to burn off fried slag and the like that have stuck to the surface of the heater during long-term use, first, oil is removed from the oil tank 1.

Then, switch the knob 32 to the "dry firing" position.

Then, the program is Sl, S2. The cycle state of S3 step is exited in 82 steps, and after 84 steps, S3 step is exited.
Proceed to step 22.

In this step, the temperature inside the oil tank 1 is detected by the temperature detector 5, which in this case serves to detect the temperature inside the oil tank 1, and this temperature is written into the detection register DET.

In the following step S23, it is determined whether the detected temperature inside the oil tank 1 is a predetermined temperature, for example, 40° C. or higher.

In this case, if the temperature is lower than 40° C., the program then proceeds to step S24 in which it is determined whether or not the start key 31 is being operated at the present time.

In this case, the start key 31 is not operated, so
The program reaches step S1 and then SI.

52tS4+S22 to S24 steps are circulated (hereinafter, such circulation will be referred to as the third loop).

If the temperature in the oil tank 1 is above 40°C in step S23, the program returns from step S23 to step 81, and then steps Sl, 52tS4. S22.
Cycle through step S23.

When the start key 31 is operated in the third loop, the program exits the third loop at step 824 and proceeds to steps 825-828.

Step S25 is similar to step S6, and the car 8 is raised.

In step S26, output of the second switch signal R2 is started, and continuous energization of the heater 3, that is, dry firing is started.

In step S27, the empty firing resistor C of μC0M2O
A predetermined dry-burning time, for example, 5 minutes, is written in RN, and the reduction of the dry-burning time is started in the register CRN.

At step 828, the remaining dry firing time is displayed on the display 27.

In the following step S29, it is determined whether the remaining dry firing time is 0 or not, but since it is not currently O, the program is set to 8.
Return to step 28 and 828. Cycle through step S29.

Then, when the remaining time for dry firing becomes 0, the program changes to S.
It takes 30 steps.

In this step, the output of the second switch signal R2 is stopped, the continuous energization to the heater 3 is stopped, and therefore the dry firing is completed.

Further, in step S30, the time reduction in the dry firing register CRN is stopped.

Thereafter, the program returns to step S1 and 5IS2. S
4. The loop of steps S2° and S23 or the third loop described above is circulated.

Then, when the knob 32 is returned to the "off" position, Sl, S2
．． Cycle through S3 steps.

As can be seen from the above description, in the above fryer, the operation of the start key 31 to start dry frying can be detected only when the temperature in the oil tank 1 at the time of starting dry frying is lower than 40°C.

In this dry firing operation, even if the heater 3 is continuously energized for a predetermined 5 minutes, the surface of the heater 3 does not reach an abnormal temperature, for example, 550 degrees Celsius or higher, and the surface of the heater 3 does not reach an abnormal temperature, such as fried slag stuck to the surface of the heater 3. The temperature will be sufficient for grilling.

In addition, if the temperature in the oil tank 1 at the start of dry firing is 40°C or higher, if the heater 3 is continuously energized for 5 minutes, the surface of the heater 3 will reach an abnormal temperature of 550°C or higher, and the heater 3 will deteriorate. It's early.

As is clear from the above description, according to the present invention, the heating chamber,
A heater disposed in the heating chamber that generates heat to heat food, an indoor temperature detector that detects the temperature in the heating chamber, and a control unit that controls energization of the heater, and continuously energizes the heater for a predetermined period of time. When dry-firing the heater,
If the temperature detected by the room temperature detector (C) is higher than a predetermined temperature, the control section is prevented from starting the dry firing, so that deterioration of the heater can be suppressed as much as possible.

[Brief explanation of the drawing]

The drawings show a flyer according to an embodiment of the present invention; FIG. 1 is a front sectional view, FIG. 2 is a side sectional view, FIG. 3 is a circuit diagram, and FIG. 4 is a program flow chart of a microcomputer. 1...Oil tank, 3...Converter, 5...
...Temperature detector, 20...Microcomputer.

Claims (1)

[Claims] 1. A heating chamber, a heater disposed within the heating chamber that generates heat to heat food, an indoor temperature detector that detects the temperature within the heating chamber, and a cover that controls energization to the heater,
When the heater is continuously energized for a predetermined period of time to dry-heat the heater, if the temperature detected by the room temperature detector is higher than a predetermined temperature, the control section is configured to be unable to start the dry-burn. An electronically controlled cooker featuring: