JPS6236355B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention improves the usability of a high-frequency heater with a heater.

Conventionally, grilled dishes that require browning cannot be browned using a simple high-frequency heater, so the method used is to brown the surface using a gas stove or the like and then heat the inside using a high-frequency heater. Ta. In order to eliminate the inconvenience of having to use two cooking utensils, high-frequency heaters equipped with heaters have recently been put into practical use. This is because the heater and the high-frequency heater are each equipped with a timer, and each timer sets the heating time corresponding to the type and amount of food.When cooking starts, the timer automatically switches from high-frequency heating to heater heating. Cooking is starting to take place. By taking such a measure, the inconvenience of having to use two cooking utensils is eliminated. However, it is necessary to set the time for each timer. Generally, the time setting of a high-frequency heater is performed using a menu table determined based on experimental results regarding the relationship between the heating time and the type and amount of food. The determining factors for the time value on the menu table are the type and amount of food, and the initial temperature of the food, fluctuations in high frequency output, etc. are not taken into account, so there are drawbacks such as dehydration due to overheating and undercooking due to undercooking.

In particular, when cooking is performed by automatically switching from high-frequency heating to heater heating, such as the aforementioned grilled food, the effects of excessive or insufficient high-frequency heating time become noticeable at the end of heater heating, and the food may become dehydrated. , a situation occurs where the food is undercooked and not browned.

The present invention has been made in order to eliminate the above-mentioned drawbacks, and it is an object of the present invention to provide a high-frequency heater with a heater that further improves cooking performance and is easy to use.

An embodiment of the present invention will be described below based on the accompanying drawings. In Figures 1 and 2, the galley 1
A high frequency oscillator 2 and a heater 3 are installed inside.
Further, a detector 5 is attached to the exhaust port 4. The signal from the detector 5 is transmitted to the control circuit 6 as a change in resistance value depending on the relative humidity of the air flowing through the exhaust port 4. The control circuit 6 is composed of a microcomputer, etc., and the signal from the detector 5 is sent to the A/
The data is converted into D and input into a microcomputer or the like. A power relay 7 drive signal is output from the control circuit 6 and high frequency heating is started. The resistance value of the detector 5 immediately after the start of high-frequency heating is stored as an initial value in the microcomputer. As shown in Figure 3, when the temperature of the food increases, a large amount of steam is generated, and the relative humidity RH of the air flowing through the exhaust port 4 increases rapidly, and the resistance value of the detector 5 changes rapidly accordingly. If this amount of change is greater than a predetermined level ΔRH when compared with the resistance value stored in the microcomputer, the power relay 7 drive signal of the control circuit 6 is cut off and high frequency heating is stopped. The control circuit 6 then sends a high frequency heating end signal to the control circuit 9.

When the control circuit 9 receives the high-frequency heating end signal from the control circuit 6, it outputs a drive signal to the power relay 10 to start heating the heater. Here, a detector 8 composed of a thermistor or the like is provided in the cooking chamber 1, and the temperature of the meat in the cooking chamber 1 is outputted as a change in resistance value. The output of this detector 8 is input to a control circuit 9. Therefore, when the temperature inside the cooking chamber 1 rises and the resistance value of the detector 8 reaches a predetermined resistance value, the control circuit 9 turns off the power relay drive signal, ends the heater heating, and completes the cooking.

That is, during high-frequency heating, as shown in FIG. 3, the time to reach a predetermined level ΔRH varies depending on the amount of food, such as t ₁ , t ₂ , and t ₃ , depending on the amount of food. In other words, this is due to the property that steam is rapidly generated when the temperature of the food reaches 100℃.
This means that the food can always be heated to a constant temperature even if the amount of food changes.
The same can be said for cases where the initial temperature of the food is different, and it is possible to always heat the food to a constant temperature. On the other hand, it is possible to deal with fluctuations in the high-frequency output, which only manifests itself in the length of the heating times t ₁ , t ₂ , and t ₃ mentioned above, and the finished temperature of the food is the same as the above-mentioned temperature and is constant. becomes. In this way, the finished temperature of the food at the end of high-frequency heating remains constant, regardless of the amount of food, the initial temperature of the food, fluctuations in high-frequency output, etc.

Next, when heating with the heater, it is possible to always keep the temperature inside the cooking chamber 1 constant regardless of fluctuations in the voltage input to the heater 3 or the initial temperature inside the cooking chamber 1. The amount can be kept constant. It goes without saying that even better cooking can be achieved by changing the aforementioned predetermined resistance value depending on the type of food.

Note that the detector 5 may be one that detects the amount of infrared rays emitted from the food, or one that directly detects the temperature of the food by coming into contact with the food.

As mentioned above, it is possible to eliminate the operation of setting the timer depending on the configuration and the type and amount of food, and also to determine the high-frequency heating time by detecting a significant change in the cooking state of the food. Therefore, there is no need to correct the heating time due to differences in the initial temperature of the food, and there is no need to correct the heating time due to differences in high frequency output, making it easy to use.

Also, in heating with a heater, the time set for heating the heater can be changed by means such as detecting the temperature inside the cooking chamber.

Further, since the influence of fluctuations in input voltage and the initial temperature of the food appears as a difference in temperature rise within the cooking chamber, it is possible to achieve a constant browning even with the above-mentioned fluctuation factors.

In addition, since various amounts of seasoning are used in cooking, various gases are generated, but by detecting changes in the temperature inside the cooking chamber, stable cooking performance can be achieved without the risk of being affected by the gases. can get.

Furthermore, dirt adheres to the inside of the cooking cabinet due to various foods, and the dirt is scorched by the heating of the heater, producing gas similar to that produced when food is burnt. Therefore, when gas or ions are detected,
Although there is a risk of incorrect detection, cooking performance can be further improved by detecting the temperature inside the cooking chamber.

Therefore, it is possible to provide a high-frequency heater with a heater that has better cooking performance and is easier to use than conventional high-frequency heaters with a heater.

[Brief explanation of the drawing]

Figure 1 is a structural diagram showing one embodiment of the present invention, Figure 2 is a structural diagram showing an embodiment of the present invention.
The figure is a block diagram of the same, and FIG. 3 is a diagram showing the relationship between the high frequency heating time and the relative humidity of the air exhausted from the exhaust port using the amount of food as a parameter. DESCRIPTION OF SYMBOLS 1... Cooking cabinet, 2... High frequency oscillator, 3... Heater, 5... Detector, 6... Control circuit, 8... Detector (second detector), 9... Control circuit (second control circuit).

Claims (1)

[Claims] 1: a high-frequency oscillator, a cooking chamber from which high-frequency waves from the high-frequency oscillator are radiated, a heater provided in the cooking chamber, a first detector that detects the heating status of the object to be heated in the cooking chamber, a first control circuit that has a second detector that detects the temperature inside the cooking chamber and controls the high frequency oscillator based on the detection result of the first detector; and a high frequency output from the first control circuit. A high-frequency heater with a heater, comprising second control means for controlling the heater based on the detection result of the second detector after receiving a heating end signal.